The best recipes for pickling cucumbers with chili ketchup for the winter: we prepare deliciously and roll up correctly

Pickles are a delicious dish, but sometimes you want to diversify it. If you do not know what, we recommend pickling cucumbers with chili ketchup in the coming season. The vegetables are crispy, juicy and very aromatic. We will tell you in detail about the necessary inventory, required ingredients, and give advice on cooking.

The best recipes with detailed step-by-step descriptions, including sterilization, will not be complete.

Preparatory stage

Before getting started for pickling cucumbers with chili ketchup for the winter, you need to do some preliminary preparation: the cucumbers must be soaked in cold water for several hours. This procedure removes bitterness, softens the skin and saturates it with moisture. Having absorbed water, vegetables will not take a lot of vinegar, which is certainly present in the marinade.

Cucumbers are soaked for at least 3 hours. If you salt them whole, it is better to increase the time by another 1-2 hours. Every 1.5 hours, it is advisable to change the water or prepare ice cubes and add them to a bowl of water every 40–60 minutes.

If the fruits are small, the tips can be left on, just cut off the stalk. For cucumbers longer than 12 cm, the ends must be cut off on both sides.

Be sure to rinse soaked cucumbers with running cool water. If necessary, use a soft brush to remove stubborn dust. It is not recommended to use a hard brush and a knife, as you can damage the skin of the vegetable, which is unacceptable.

What cucumbers are suitable

Let's analyze in detail:

• use pickled vegetables - they are stored longer and are soaked better with marinade;
• the length of the cucumber should not exceed 15 cm;
• the color of the fruit should be bright or dark green;
• pale cucumbers with a clear white tint or, on the contrary, burnt with yellowness, will not work;
• the stalk must be healthy, not dry.

Required ingredients and inventory

Everything here is traditional and standard. From the inventory you will need:

• sterilized jars with a volume of 1 to 3 liters;
• seaming key;
• covers;
• a special lid with holes for draining water from a can (optional);
• thick fabric (blanket, towels, blankets) for wrapping blanks at the end of cooking.

Chili ketchup already complements the dish as much as possible, so the list of ingredients is simple:

• cucumbers;
• ketchup;
• salt;
• sugar;
• vinegar;
• garlic;
• greenery.

These are the ingredients of a classic chili sauce recipe. Optionally, you can add the following components:

• mustard powder or grain;
• onion;
• grated carrots.

Recipes for pickling cucumbers with ketchup

We are pleased to share the five best recipes for delicious cucumbers with chili ketchup. Pay attention to the amount of vinegar and try to follow the recipe exactly.

Classical

Required:

• 0.5 kg of cucumbers;
• 2 tbsp. l. chili ketchup;
• 1 sprig of parsley;
• 1 bay leaf;
• 1 tbsp. l. vinegar 9%;
• 1 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1 horseradish sheet;
• 1 currant leaf;
• 0.5 l of water;
• 1 dill umbrella.

Cooking method:

1. Soak vegetables in cold water for 3 hours. After an hour and a half, it is advisable to change the water or add ice.
2. Sterilize the jars, pour boiling water over the lids or boil.
3. Rinse the cucumbers well, remove all dirt. Cut off the ponytails on both sides.
4. Rinse horseradish and currant leaves in cool water and place on the bottom of the jars.
5. Add garlic and parsley there.
6. Place the cucumbers tightly in the jars.
7. Place the dill umbrella over the vegetables.
8. Boil water.
9. Fill the jars with boiling water and leave to cool for 20 minutes.
10. Drain the water back into the pot, add salt, sugar, bay leaf, and ketchup. Stir and bring to a boil.
11. Boil for 2 minutes.
12. Add vinegar just before removing from heat.
13. Pour the marinade into jars.
14. Seal with hermetically sealed boiled lids.
15. Flip and wrap.
16. After a day, remove the workpieces to a cellar or another cool and dark place.

Attention! It is not recommended to supplement the classic recipe with other ingredients.

With mustard powder

Ingredients:

• 1.5 kg of cucumbers;
• 200 ml chili ketchup;
• 3 tsp mustard powder;
• 1 horseradish sheet;
• 5 currant leaves;
• 5 cherry leaves;
• 100 ml vinegar 9%;
• 1.5 tbsp. l. salt;
• 3 tbsp. l. Sahara.

Cooking method:

1. Soak small cucumbers for 3-5 hours.
2. Rinse cans with soda solution, sterilize in the oven or on the stove.
3. For cucumbers, cut off both ends. Check for contamination.
4. Rinse the leaves of horseradish, currants, cherries with running water.
5. Put all the leaves at the bottom of the jars and add 1.5 tsp. mustard.
6. Fill the jars with cucumbers. Try to stack as tightly as possible without damaging the fruit.
7. Pour another 1.5 tsp on top. mustard.
8. Put water on fire.
9. Before boiling, add salt, sugar, add ketchup.
10. Stir well and bring to a boil.
11. Cook for 3 minutes.
12. Pour in vinegar, stir well and turn off the stove.
13. Pour the marinade into the jars gradually. First by one third, then by half. After 30 seconds, fill whole. Cover with lids.
14. Sterilize for 20 minutes.
15. Plug up. After wrapping it, turn it over.
16. After two days, put it in a place for long-term storage.

Note! The marinade will not turn out transparent, since mustard powder provokes the appearance of a shade. This is a natural reaction and does not indicate spoilage. For a richer, spicy taste, add 1 tsp. grain mustard on top of cucumbers.

Simple recipe

Required:

• 1 kg of cucumbers;
• 150 ml ketchup;
• 1 currant leaf;
• 1 sprig of dill;
• 1 tbsp. l. salt;
• 1 clove of garlic;
• 1 tbsp. l. Sahara;
• 2 tbsp. l. vinegar 9%.

Cooking method:

1. Soak small cucumbers in cold water for 3 hours. Please note that all fruits must be submerged in water.
2. Clean the cans with detergent or soda solution. Rinse well.
3. Sterilize the container in any convenient way: on the stove, in the microwave, in the oven.
4. Chop the dill not too finely.
5. Place a clean currant leaf and chopped dill at the bottom of the containers.
6. Fill the jars with clean vegetables.
7. Place cloves of garlic on top or between fruits.
8. Fill a saucepan with water at the rate of 1 liter per can and put on fire.
9. Pour boiling water into the jars to the very top and cover with lids.
10. Leave it on for 15 minutes.
11. Drain the water back into the pot and add salt and sugar. Turn on maximum fire.
12. Add the ketchup at the beginning of the boil. Mix thoroughly. Simmer for 4 minutes over medium heat, stirring constantly.
13. Remove from the stove, pour the vinegar into the jars, and then the marinade.
14. Cover with boiled lids and sterilize for 8 minutes.
15. Cork, turn, and wrap in a large towel or blanket.
16. Place in the cellar after 48 hours.

Sliced ​​cucumbers with chili ketchup

Ingredients:

• 2 kg of cucumbers;
• 350 ml ketchup;
• 1 tsp mustard seeds;
• allspice to taste;
• 1 tsp ground black pepper;
• 3 cloves of garlic;
• 5 currant leaves;
• 1 dill umbrella;
• 2 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 125 ml vinegar 9%.

Cooking method:

1. Soak cucumbers for 3 hours in cold water.
2. Rinse vegetables well in cool water.
3. Wash and sterilize jars. Keep the lids in boiling water.
4. Cut the cucumbers into slices, but not too thinly.
5. At the bottom of the jars, put currant leaves, garlic and allspice pepper.
6. Put the cucumbers in jars, leaving 2-3 cm on top.
7. Place a dill umbrella on top.
8. Boil the hearth and pour boiling water over the vegetables. Leave covered for 15 minutes.
9. Drain the water back, repeat the procedure, leaving to cool for 10 minutes.
10. Pour the same water into a saucepan again and boil.
11. Add salt, sugar, ketchup to boiling water. Stir. Cook for 5 minutes.
12. Pour mustard and ground pepper into jars.
13. After 5 minutes, pour the vinegar into a saucepan and stir well.
14. Fill the jars marinade, use the sealing wrench to immediately close the covers.
15. Leave upside down for 24 hours. Don't forget to wrap the containers.

With onions and carrots

Required:

• 1 kg of cucumbers;
• 1 medium carrot;
• 2 medium onions;
• 150 ml chili ketchup;
• 1 clove of garlic;
• 2 tbsp. l. vinegar 9%;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. salt with a slide;
• greens to taste and desire.

Cooking method:

1. Pre-soak the cucumbers for 4 hours.
2. Rinse and sterilize jars.
3. Peel the carrots of dirt.
4. For cucumbers, cut off the ends on both sides.
5. Cut the onion into rings.
6. Grate the carrots on a coarse grater.
7. If using herbs, chop them coarsely.
8. Put garlic, herbs, some onion rings and a layer of carrots on the bottom of the containers.
9. Fill the jars halfway with cucumbers.
10. Add the remaining onion rings and carrots.
11. Place the remaining cucumbers in the jars.
12. Boil water with salt and sugar.
13. Add the entire serving of chili ketchup to boiling water. Mix well and simmer for another 3 minutes.
14. Pour in vinegar, stir and remove from heat.
15. Pour the marinade over the vegetables.
16. Sterilize, covered, 10 minutes.
17. Roll up the cans, turn them over and wrap them up for two days.

Advice... Do not use old onions for the recipe. Do not be afraid of too hot taste of young vegetables. When preserved it is the young onion that gives the aroma and taste without bitterness.

How to roll blanks

Traditionally, there are two ways: with and without sterilization. It is important to understand that banks must be sterilized anyway.

Which way to choose is up to you. They differ in terms of time. In sterilized recipes, this procedure takes 10-15 minutes. The second option takes a lot of time for triple filling.

With and without sterilization

Any ingredient can be used in sterilized recipes. Let's give an example of the simplest.

Ingredients:

• 1 kg of cucumbers;
• 2 garlic cloves;
• 5 tbsp. l. chili ketchup;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 2 tbsp. l. vinegar 9%.

Cooking method:

1. Soak vegetables for at least 3 hours.
2. Sterilize the jars.
3. Place the garlic cloves on the bottom.
4. Next, fill the jars with vegetables.
5. Boil water. Pour salt and sugar into boiling water. Stir.
6. After 1-2 minutes add the ketchup and mix thoroughly again.
7. Cook for 3 minutes.
8. Pour in vinegar. Stir.
9. Fill the jars with the marinade.
10. Cover the jars with lids and sterilize for 10 minutes.
11. Screw on the covers. Turn the cans over and wrap for 24-30 hours.

Note! The sterilization time depends on the volume of the can. 10 minutes - calculation for a container with a volume of 1 liter. Increase the time by 5 minutes with each liter, that is, 15 minutes for a two-liter can, 20 minutes for a three-liter can.

For a recipe without sterilization, the ingredients are almost the same:

• 1 kg of vegetables;
• 4 garlic cloves;
• 5 tbsp. l. ketchup;
• 1.5 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 80 ml vinegar 9%.

Cooking method:

1. Dip the cucumbers in a container of cold water for 3-4 hours.
2. Wash and sterilize the jars, boil the lids.
3. Put some of the garlic cloves on the bottom of the jars, the other part will go up.
4. Fill the jars with cucumbers. Place the remaining cloves of garlic on top.
5. Boil water. Pour boiling water into jars. Cover the jars with lids and let sit for 20 minutes.
6. Pour the cooled water back into a saucepan, boil again.
7. Fill the jars with boiling water a second time and let sit for 10 minutes.
8. Drain the water, dissolve the salt and sugar in it. Put on fire.
9. Add ketchup to boiling water, cook for 3 minutes, stirring occasionally.
10. Pour vinegar into the jars before removing the marinade from the heat.
11. Fill the jars immediately with the marinade and tighten the lids.
12. Turn over and wrap it up for two days.

Useful information. Fearing for the safety of the product, housewives use aspirin in recipes without sterilization. The tablets are added directly to the jars prior to final pouring. The calculation is as follows: 1 tablet per 1 liter.

Tips & Tricks

Let's summarize useful information that will come in handy during the cooking process:

1. Choose mid-season cucumbers.
2. Pay attention to the expiration date of your chili ketchup. If there are less than two months left before its expiration, it is better to find another package.
3. Avoid chili ketchup with many additives, such as horseradish or lemon. This can ruin the workpiece.
4. Use dill and parsley for herbs. We do not recommend adding celery and basil.
5. If you like peppercorns in winter preparations, add it not to jars, but to the marinade along with sugar and salt.
6. Do not put bay leaves in jars at the bottom either. It is added to the marinade, but removed from the pan before pouring.

Let's sum up

Now you know exactly which recipe will come to the rescue if you are bored with ordinary pickles. Most importantly, do not forget to sterilize the jars and soak the vegetables in cold water.

Choose medium-sized vegetables for pickling, and don't forget to trim the ends. Combine cucumbers with mustard, onions, carrots, and garlic. Sterilization can be replaced with triple fill. Be careful when using chili ketchup: if the expiration date is coming to an end, it is better not to use such a product.

Enjoy your meal!