Awesome recipes for cucumbers for the winter with chili ketchup in liter jars

Canned cucumbers are a common and delicious snack. She awakens the appetite and goes with any dish. Hand-made blanks are much tastier and healthier than store-bought ones.

The choice of recipes and room for the hostess's imagination are endless. To make the cucumbers sweet and spicy, they are canned with chili sauce.

How to choose cucumbers for preservation

Several factors influence the choice of cucumbers for homemade preparations.:

1. Variety... Salads are not suitable for pickling. During heat treatment, their skin and core soften, the taste deteriorates. Outwardly, they are large and smooth or with white pimples skin. Universal (Phoenix, Hector F1, Courage F1) are intended for use in salads and for preservation. Their skin is denser and with a lumpy texture. Salting is used for pickling and pickling. They have a dense skin with dark bumps. Most commonNezhinsky, Muromsky,Masha F1.
2. The size... Depends on the recipe for preparing blanks. If cucumbers are preserved as a whole, gherkin varieties or small fruits are used. Greens of any size are suitable for pickling in pieces, just not overripe.
3. Degree of maturity... It is recommended to use unripe fruits or medium ripeness, with small soft seeds.
4. Freshness level... Some varieties (Nezhinsky, etc.) cannot be stored, therefore they are used immediately after harvesting. Others need to be soaked before conservation after long-term storage.

In many ways, the quality of cucumbers depends on the manufacturer.... Farm products are environmentally friendly. Nitrogen fertilizers are used to a lesser extent than on an industrial scale. Due to the reduction in logistics, no preservatives are used. As a result, the fruits are delivered to the consumer fresh and safe. All this affects the quality of the blanks.

Preparing for pickling

When preparing fruits and pickling dishes, the requirements of sanitary norms and rules are strictly observed... Lactic acid bacteria formed during fermentation protect the product from intestinal infections, but impair its taste.

Ogurtsov

Firstly cucumbers are sorted out and washed thoroughly... Inflorescences and stalks are removed. Some housewives cut off the tips.

The fruits are soaked in cold (optionally, salted) water for 4 to 6 hours. Due to this, the structure (crunchiness) is restored after long-term storage, the remaining dirt is dissolved, and bitterness is removed.

Capacities

The optimal container for pickling cucumbers - glass jars of liter volume... The key to successful conservation is their mandatory cleanliness and sterility. They are thoroughly washed with baking soda, sterilized over steam for 8-15 minutes or in the oven for 5 minutes. Caps (threaded or seamer) are also sterilized.

Spices

When preparing pickled cucumbers, the following spices and additives are used:

• vinegar;
• sugar;
• garlic;
• salt;
• horseradish root and leaves;
• dill greens with umbrellas;
• blackcurrant leaves;
• cherry leaves;
• tarragon greens (tarragon);
• black peppercorns;
• laurel leaf;
• clove peppers;
• bitter capsicum;
• parsley;
• onion;
• chili ketchup of trade marks: "Torchin", "Maheev", "Heinz", "Sloboda", "Kalve", "Chumak".

How to preserve cucumbers with the addition of chili ketchup: features

In cooking there are various methods to combat the proliferation of lactic acid bacteria during pickling. Heat treatment of the initial products is applied for a certain time.

With sterilization

The method consists in pasteurization of covered (but not rolled up) containers with vegetables in boiling water for 7-15 minutes. After that, the jars are closed with lids.

Method advantages:

• the containers are filled once;
• useful substances are not lost;
• the marinade is also used cold.

To comply with safety precautions, use special clamps and other kitchen utensils.

Without sterilization

Jars of cucumbers are pre-filled with boiling water 1-2 times and kept for 9-15 minutes... The water is drained using special lids. Then the containers are poured with boiling brine and twisted.

The pluses include:

• protection against thermal burns by steam;
• reducing the risk of cans cracking during sterilization.

Negative factor this way - insufficient heating of the entire surface of the fruits and their incomplete disinfection.

Recipes of canned cucumbers with chili ketchup for the winter in liter jars

The basic ingredients for pickling recipes with tomato sauce are the same as in conventional recipes. The difference lies in the preparation of the marinade. At the same time, the finished product acquires a spicy sweet-sour aftertaste.

Thanks to malic, citric and ascorbic acids contained in tomato juice, the amount of acetic acid is reduced, unlike other formulations.

Typical recipe

The basic recipe is changed depending on taste preferences.

At the bottom of a sterilized liter jar is laid:

• cloves of garlic - 2-5 pcs.;
• laurel leaf - 2-3 pcs.;
• horseradish roots and leaves - a small root and ½ leaf;
• peppercorns - 3-8 peas;
• greens and chilli peppers - to taste.

Prepare a marinade, which includes:

• water - 0.5-0.6 l;
• chili sauce of any brand - 2-8 tbsp. l .;
• sugar - ¼-⅔ st .;
• salt - 2-3 tbsp. l .;
• 9% acetic acid solution - 20-40 ml.

Procedure:

1. Fill the container to the top with whole or chopped cucumbers.
2. The ingredients of the marinade are mixed and boiled.
3. Pour marinade over a jar of vegetables.
4. Sterilize the container with cucumbers in boiling water for 10 minutes.
5. Twist the jar and turn it over to check for leaks.
6. Set aside until completely cooled.

Take a note:

Cold pickled cucumbers in jars

Preservation of cut cucumbers without sterilization with garlic

With ketchup from "Torchin"

Chili ketchup from the Ukrainian manufacturer "Torchin" is a pasteurized tomato sauce with a long shelf life. Certified according to European and worldwide standards. Contains no preservatives.

It includes:

• tomato paste 19%;
• drinking water;
• modified corn starch;
• acetic acid;
• curry spice mixture;
• cayenne or chili pepper extract.

According to numerous consumer reviews, ketchup is great for pickling vegetables.

Ingredients for 1 liter of product:

• cucumbers - 0.5-0.7 kg (depending on size);
• water - 500 ml;
• vinegar - 20-40 ml;
• chili sauce - 2-4 tbsp l .;
• sugar - 1/2 tbsp.;
• salt - 1 tbsp l .;
• garlic - 2-3 cloves;
• black pepper - 5 peas;
• horseradish - a small leaf;
• bay leaf - 2 pcs.;
• dill - 1-2 umbrellas;
• black currant - 2 leaves;
• cherry - 2 leaves;
• it is possible to add other spices to taste.

Step by step recipe:

1. Small cucumbers are thoroughly washed and soaked in cold water for 4-6 hours.
2. Sterilize jars and lids.
3. Combine water, 9% acetic acid solution, sugar, ketchup, salt in a saucepan. Stir and boil.
4. Greens, garlic, pepper are placed at the bottom of the cans.
5. Cut off the tips of the cucumbers and fill the jar tightly with fruits.
6. Pour boiling marinade over the cucumbers to the top of the container.
7. Cover with a lid.
8. Placed in a saucepan, pour water so that it reaches the hangers of the cans.
9. Boil for 9-15 minutes.
10. Take it out of the water.
11. Close with a screw cap or roll up the cap with a machine.
12. Turn over to check for tightness.
13. Set aside until completely cooled.

The level of pungency and acidity is controlled by the amount of vinegar and chili ketchup added.

Chili cut with ketchup from "Maheev"

Chili tomato sauce with pieces of vegetables from the Russian manufacturer "Maheev" is certified according to all domestic and international standards.

Contains:

• water;
• tomato paste;
• corn starch;
• sugar;
• table salt;
• vinegar from food raw materials;
• dried vegetables: green sweet peppers, crushed chili peppers, garlic, onions;
• ground red pepper;
• carrot extract;
• citric acid;
• preservatives: potassium sorbate, sodium benzoate.

According to the responses of consumers, ketchup is of high quality, suitable for canning vegetable snacks.

Required ingredients for 1 liter of finished product:

• large cucumbers - 1 kg;
• vinegar - 30 ml;
• water - 500 ml;
• chili ketchup - 75-100 ml;
• salt - 30 g;
• sugar - 90 g;
• garlic - 2 cloves;
• horseradish - a small piece of root and 0.5 leaf;
• dill - 1 umbrella;
• clove pepper - 5 peas;
• black pepper - 2-3 peas;
• black currant - 2-3 leaves.

Step by step recipe:

1. Cucumbers are soaked for 4 hours.
2. Sterilize jars and lids.
3. Cut the cucumbers into slices 2-5 cm thick.
4. Mix water, vinegar, tomato sauce, salt and sugar. Boil the marinade.
5. Put vegetables mixed with herbs and pepper in a jar.
6. Pour boiling water over and stand for 15 minutes.
7. Drain the water. Since the ketchup from "Maheev" contains preservatives, there is no need to re-pour boiling water.
8. Fill the jar with boiling marinade.
9. Close tightly and turn over.
10. Put in heat until completely cooled.

Other options

Ingredients:

• cucumbers of any size - 2 kg;
• onions - 0.5 kg;
• sweet pepper - 0.7 kg;
• chili ketchup of any brand - 200 g;
• garlic - 25 g;
• sugar - 3 tbsp. l .;
• salt - 1.5 tbsp. l .;
• vinegar 9% - 60 ml;
• water - 200 ml.

Pickling technology:

1. Cucumbers are soaked for 4 hours.
2. Cut into slices 1.5-2 cm thick. If the fruits are overripe, remove the skin and seeds.
3. Cut the onion and pepper into half rings.
4. The vegetables are mixed and left for 1.5-2 hours until the juice is released.
5. Combine water, tomato sauce, sugar, salt, finely chopped garlic. Boil. Vinegar is added at the end of cooking.
6. Mix vegetables with marinade. Bring to a boil.
7. Place the product in prepared jars.
8. Sterilized for 10 minutes.
9. Tin cans.
10. Leave in an inverted position until completely cooled in a warm place.

Cooking tips and reviews

Fans of spicy snacks with sourness increase the amount of vinegar, tomato sauce, herbs, spices... The vinegar is added at the end of the marinade preparation so that it does not evaporate.

To reduce heat transfer during cooling of the finished product, the cans are additionally wrapped... In order to check the tightness, the finished containers are left upside down until completely cooled.

Zucchini are pickled according to the same recipes.

On culinary forums hostesses share their impressions of appetizers with the addition of chili ketchup.

Anna, Evpatoria: “I bought small cucumbers for preservation. And in the end they turned out to be delicious, crispy, piquant, spicy and moderately salty. The brine also turned out delicious, as they say, after the holiday in the morning - nectar! So I recommend ketchup both for spiciness of ready-made dishes and for preserving cucumbers ".

Tatiana, Moscow: “We opened cucumbers with ketchup yesterday, delicious. Crispy, moderately salty, sweet, not very spicy ".

Anna, Ryazan: “I don’t perceive others now. A matter of taste. Sweetish taste with bitterness. Spicy, and I am sure that the result will be as it should be. Not a single can swelled up, did not deteriorate ".

Storage advice

The apple, citric, and acetic acids found in the marinade are excellent preservatives... Thanks to them, pickled cucumbers can be stored at room temperature.

It is recommended to protect the workpieces from direct sunlight and heat from heating devices. During storage, the ketchup settles to the bottom of the can, so the marinade is shaken before use.

Conclusion

Pickled cucumbers with chili ketchup are a wonderful kind of homemade preparations for the winter. Consumers appreciate the taste of this snack. We recommend using only trusted brands of ketchup. Sauce from "Torchin" gives a rich spicy taste, from "Maheev" contains preservatives for long-term storage.