Cucumbers with Chile ketchup for the winter

Cucumbers with Chile ketchup for the winter

There are many recipes for cooking canned cucumbers, and hardly any culinary specialist knows all the ways of pickling these vegetables. But modern housewives are not content with proven options, but try to find new ones that will reveal the taste of familiar products in a new way. Cucumbers with ketchup “Chile” for the winter began to close relatively recently, but such blanks are becoming increasingly popular. Their benefits include an unusual taste, mouth-watering appearance, economy and ease of preparation.

Cooking Features

Pickling cucumbers in ketchup “Chile” can be done in several ways: whole or sliced, with or without sterilization. To obtain the expected result, you must follow the instructions that accompany the specific recipe. However, there are several rules that should be followed regardless of the recipe for making cucumbers for the winter.

  • Most people prefer pickled cucumbers to crunch nicely in their mouths. So that they remain crispy, they are soaked in cold water for 2 hours before being preserved. Longer keep the vegetables in the water is not worth it, otherwise they can sour.
  • The lower the heat treatment, the more crunchy the cucumbers remain. To preserve their crispness, many housewives refuse to wrap cans after they are twisted, although when cooled under conditions of a steam bath, the canned goods undergo additional sterilization and cost better.
  • Cucumbers are considered to be whimsical vegetables: even with experienced housewives, banks with them sometimes explode. To minimize the risk that the canned food will spoil, wash the vegetables thoroughly, using soda and a sponge. Banks under them too need to be washed with soda and sterilized. Some housewives do not consider it necessary to sterilize the jars before placing lettuce or whole fruits in them, if the appetizer will be sterilized in the jars at a later stage. But, preserving cucumbers, it is better to err and make double sterilization.
  • Close cucumbers marinated in ketchup “Chile”, you need metal lids to ensure tightness, plastic for this purpose will not work. Lids must be boiled before use.
  • The taste of the finished snack will largely depend on what ketchup “Chili” you used to make it, because the composition of the sauce is selected by different manufacturers in their own way. This seasoning can be chosen based on your taste, it is only important that it consists of natural products.

Properly closed cucumbers in “Chile” ketchup can be stored in a cool place. Some housewives keep them even at room temperature, but then the risk that the banks will explode increases slightly.

Cucumbers in Chile ketchup with sterilization

Composition (3 liters):

  • cucumbers - 1, 5 kg;
  • Chile ketchup - 120 ml;
  • water - 0, 75 l;
  • table vinegar (9 percent) - 120 ml;
  • sugar - 120 g;
  • salt - 20 g;
  • horseradish leaf - 1 pc .;
  • black pepper peas - 12 pcs .;
  • Dill umbrellas - 3 pcs .;
  • laurel leaves - 3 pcs .;
  • cherry leaves - 3 pcs .;
  • currant leaves - 3 pcs .;
  • garlic - 9 cloves.

Method of preparation:

  • Wash small cucumbers. Cut off their tips. Soak the vegetables for 2 hours in cold water.
  • Wash and sterilize cans, metal lids suitable for them. Banks for this billet is best to use liter.
  • Wash the spices, let them dry. Spread on prepared banks slices of horseradish leaf, leaves of fruit plants, dill, peppercorns, laurel leaves, garlic cloves.
  • Rinse and dry the cucumbers again. Spread them on the banks. Lay try to tight.
  • Put ketchup in a pan, dilute it with water. Add sugar and salt. Bring to a boil, cook for 5 minutes.
  • Add vinegar, stir, remove from heat.
  • Fill the cucumbers with hot marinade, cover with clean lids.
  • At the bottom of a large pot, lay a cloth, put jars of cucumbers on it. Pour in the water so that its level reaches the shoulders of the cans.
  • Place the pot on a slow fire, wait for the water to boil.
  • After that, sterilize the jars for 10 minutes, if they are liter. For cans of a different volume, the sterilization time must be adjusted for their size.
  • Carefully remove the jars from the pan, roll them up, turn them over. Wrapping is not necessary, but you can do it if you fear that the canned food will spoil.

When the cucumber jars have cooled, they can be rearranged for storage in an unheated pantry or any other cool place.

Cucumbers in Chile ketchup without sterilization

Composition (1 l):

  • cucumbers - 0, 5 kg;
  • water - how much will enter;
  • Chile ketchup - 40 ml;
  • table vinegar (9 percent) - 20 ml;
  • sugar - 20 g;
  • salt - 7, 5 g;
  • horseradish leaf - 0, 5 pcs .;
  • garlic - 2 cloves;
  • currant leaves - 2 pcs .;
  • dill umbrella - 1 pc .;
  • fresh parsley - 4 sprigs;
  • Allspice - 3 pcs.

Method of preparation:

  • Sterilize the jar and the lid that fits it.
  • Soak cucumbers in cold water, rinse, let them dry.
  • Scald the spices with boiling water, let them dry.
  • Wash the parsley.
  • At the bottom of the jar, place garlic cloves, pepper, currant leaves, dill umbrella, horseradish and two parsley sprigs.
  • Place cucumbers in the jar. Top with the remaining greens.
  • Boil water, pour cucumbers. Cover and leave for 15 minutes.
  • Drain the liquid from the jar into the pan, add ketchup, sugar and salt to it. Mix well.
  • Bring the pot to the boil, boil for 5 minutes.
  • Add vinegar, mix.
  • Pour marinade cucumbers, hermetically seal the cork.
  • Leave to cool upside down.

Keep a snack made with this recipe preferably in a cool place.

Sliced ​​Cucumbers with Chili Ketchup

Composition (3 liters):

  • cucumbers - 1, 2 kg;
  • carrots - 0, 4 kg;
  • onions - 0, 4 kg;
  • garlic - 150 g;
  • water - 0, 5 l;
  • Chile ketchup - 125 ml;
  • salt - 10 g;
  • sugar - 20 g;
  • table vinegar (9 percent) - 30 ml.

Method of preparation:

  • Wash vegetables, dry with a towel, cut into slices.
  • Combine the remaining ingredients, bring to a boil over low heat.
  • Dip the chopped vegetables in the marinade. Boil until the cucumbers change color.
  • Spread the salad in pre-sterilized jars, close them tightly.
  • Place the cans upside down, Cover with a towel and wait until cool.

Cucumber chili appetizer made according to this recipe is well worth it even at room temperature.

Cucumbers with Chile ketchup are aromatic, with an extraordinary savory taste. You can close them in a spicy tomato sauce entirely as a salad. There are several recipes for this snack, but they are all easy to prepare.

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