An easy way to make chili ketchup cucumbers without sterilizing

Pickled cucumber snacks are one of the favorite dishes on the winter menu for many families. Housewives have their favorite recipes for such dishes and proven additives to them.

Cucumber pickles cooked with hot sauce or ketchup "Chili", not only look bright on the table and have an unusual taste, but also do not require sterilization during their preparation, which greatly simplifies and speeds up canning.

Feature of conservation without sterilization

Pickled cucumbers without sterilization have a pleasant sweet and sour aftertaste, which changes shades depending on additional ingredients.

However, this method of canning is demanding on the quality of water: it must be clean and of high quality. It is preferable to take spring water or from a well, provided that it does not contain harmful compounds and metals. If not, use bottled or filtered water.

Pre-sterilization of the container is also required, since it is not supposed to sterilize the product itself in cans.

How to choose cucumbers for preservation

For such canning, strong fruits of a small size (7-10 cm) of dark green color with a thin delicate skin and many black pimples are chosen... Cucumbers with light pimples are not suitable for canning without sterilization. According to experienced housewives, cucumbers with light tips or with small light stripes along the surface are most suitable for pickles. The vegetable should not have yellow spots indicating spoilage.

Council. It is preferable to choose unripe vegetables: their seeds will not be felt.

When cutting off the ends, we recommend that you taste each selected vegetable to taste, as just one bitter cucumber can spoil the taste of an entire can.

Hooked, uneven, early yellowed fruits with defects and soft areas on the skin are not suitable for canning.

Cooking cucumbers for conservation

The selected cucumbers are sorted out, washed, slightly dried on a towel, cut off the tails on both sides, placed in a large container, poured with chilled water and left in a cool place for half a day or a day, while every hour the water is changed to fresh and ice. If it is not possible to wait a day, then under any condition, the minimum time for soaking cucumbers is 2-3 hours.

Soaking in ice water is the main condition for obtaining long shelf life crispy cucumbers.

Reference. Prolonged soaking will not only restore elasticity to the cucumbers, but also rid the fruits of nitrates.

When laying cucumbers in a jar, follow the rule: larger fruits are placed on the bottom, mostly vertically, smaller ones are placed higher. The cucumbers need to be tamped, but not packed too tightly, otherwise the brine will not be able to fully saturate the vegetables.

Cooking container

Selected jars or other containers for salting are carefully checked for chips, cracks, bubbles in the glass, which make it unusable.

Banks are washed well with soda and must be sterilized in any convenient way:

• in a double boiler or in a saucepan - for 15-20 minutes (in slightly boiling water);
• in a microwave oven - for 3 minutes at a power of 750 kW with a glass half-filled with ordinary water in the center of the dish;
• in the oven for 20 minutes at 80 ° C.

Dishwasher sterilization is not suitable.

The lids are pre-sterilized by placing in boiling water and leaving on fire for 10-15 minutes.

The container is sterilized immediately before laying the vegetables; there is no need to prepare it for future use.

The most delicious recipes for pickled cucumbers with chili sauce for the winter without sterilization

As a rule, cucumbers, pickled according to the usual recipe with the addition of "Chili" ketchup, they acquire a pungent taste and pleasant "sourness", but without excess salt. At the same time, the vegetables are firm, firm and crispy.

Ingredients:

• cucumbers - 2 kg;
• bay leaf - 2-3 pcs.;
• black peppercorns - 5-6 peas;
• garlic - 2 cloves;
• dry dill, horseradish leaves, hot green pepper - to taste.

Brine:

• ketchup "Chili" - 1 package;
• water - 6 tbsp.;
• sugar - 1 tbsp.;
• vinegar 9% - 1 tbsp.;
• salt - 2 tbsp. l.

Canning procedure:

1. The fruits are sorted out, washed, tails are cut off and soaked in ice water for 2-3 hours, completely draining it a couple of times and changing to a new one.
2. The selected containers are well washed with soda and sterilized (in a double boiler, in a microwave, in an oven).
3. Herbs and additives are washed, cleaned and placed in the bottom of the jar.
4. The soaked cucumbers are tightly placed in a container, poured with boiling water for 20 minutes, then the water is poured.
5. Mix the ingredients for the brine (marinade) well, boil and immediately pour the vegetables.
6. The canning is rolled up tightly, turned over and covered with something warm.

What ingredients you may need

For pickling, a variety of ingredients are used that give the cucumbers and pickles certain flavor or other properties.

Examples:

• herbs and spices will give a classic taste to pickled cucumber pickling: an umbrella of dill, black and allspice pepper (peas), small currant leaves, a little horseradish leaves;
• the use of rock salt will give the snack the richest, brightest and fullest taste, but the use of iodized salt should be abandoned, since it imparts bitterness to canned foods; too fine salt is also not recommended, since when using it, cucumbers can lose elasticity and become too soft;
• as additional ingredients take: garlic, mustard, oak and cherry leaves, currant berries, horseradish root, celery greens, dill seeds, mint, tarragon, lovage, basil, caraway seeds, coriander, etc.;
• the use of hot sauce or "Chili" ketchup prevents damage to the workpiece during long-term storage;
• oak or horseradish leaves are responsible for the sonorous "crunch";
• you can protect vegetables from mold by placing horseradish root (a couple of thin slices) under the lid;
• adding a small amount of vodka to the marinade will extend the shelf life of the product;
• a pinch of mustard seeds will save the jar from "exploding".

When canning cucumbers, strictly adhere to the amount of additives indicated in recipes: Excess salt, for example, will impair the taste, and if not enough salt, the jar is likely to explode.

Recipes

In addition to the classic method, you can pickle cucumbers in a spicy sauce according to other recipes containing a variety of ingredients.

With chili ketchup and mustard

The use of mustard powder for preservation gives the product a spicy flavor that will surely be appreciated by guests and family members.

Ingredients:

• cucumbers - 1 kg;
• black currant leaves - 2-5 pcs.;
• horseradish - 1 sheet;
• mustard powder - 1 tsp;
• peppercorns - 5-6 pcs.

Marinade:

• hot chili ketchup - 150 g;
• salt - 1 tbsp l .;
• sugar - 5 tbsp. l .;
• vinegar 9% - 2 tbsp. l.

Canning procedure:

1. The fruits are selected, cleaned, tails cut off and soaked.
2. The selected containers are well washed with soda and sterilized (in a double boiler, in a microwave, in an oven).
3. Fill the container: at the bottom - currant leaves, horseradish, pepper, a thin even layer of mustard powder, then spread the prepared cucumbers and tamp them well.
4. The cooled ingredients for the marinade are mixed well until smooth in a separate saucepan, placed on the stove, boiled for 5 minutes and poured into jars.
5. The canning is rolled up tightly, turned over and covered with something warm.

With bamboo stalk sauce (hot chili)

Bamboo Stalk sauce gives spicy pickled cucumbers an unusual soy flavor and makes them “warm” and pleasant for winter.

Main ingredient: small cucumbers - in sufficient quantity (for 4 cans of 1 liter).

Herbs, spices:

• garlic - 2 cloves per jar;
• dill - a bunch;
• horseradish leaf - 1 pc .;
• pepper (black, allspice) - 1-2 peas each.

Marinade:

• water - 5 tbsp.;
• vinegar 9% - 1 tbsp.;
• sugar - 1 tbsp.;
• salt - 2 tbsp. l .;
• spicy sauce "Bamboo Stalk" - 1 bottle.

Cooking procedure:

1. The fruits are selected, cleaned, tails are cut off and soaked in ice water for 2-3 hours, completely draining it a couple of times and changing to a new one.
2. The selected containers are well washed with soda and sterilized (in a double boiler, in a microwave, in an oven).
3. On the bottom of the container spread herbs and spices (mixed), fill with prepared cucumbers "under the neck" and pour boiling water.
4. After 20 minutes, the water is drained.
5. In a separate saucepan, mix the ingredients for the marinade (except for the vinegar), boil for 1 minute, pour in the vinegar, stir and immediately pour the brine into the jars.
6. The cans are rolled up tightly, turned over and covered with something warm.

Spicy and aromatic cucumbers with chili

Spicy cloves give an unusual soft taste, which makes cucumbers a pleasant addition to vegetable dishes.

Ingredients:

• cucumbers - 500-600 g;
• different greens - to taste;
• black pepper - 5-6 peas;
• cloves - 2 pcs.;
• garlic - 3-4 cloves.

Marinade:

• water - 600 ml;
• hot chili ketchup a - 150 g;
• vinegar 6% - 30-40 ml;
• salt - 1 tbsp l .;
• sugar - 1.5 tbsp. l.

Cooking procedure:

1. The fruits are selected, cleaned, tails cut off and soaked.
2. The selected containers are well washed with soda and sterilized (in a double boiler, in a microwave, in an oven).
3. The container is filled: first, herbs and spices, followed by cucumbers tightly, pour boiling water for 20 minutes, after which the water is drained.
4. For the marinade, mix all the ingredients (except for ketchup and vinegar), boil for 5-6 minutes, add ketchup and vinegar, remove from heat at the first sign of boiling and pour into jars.
5. Banks are rolled tightly, turned over and covered with a blanket.

With ketchup "Maheev" with butter

Salted spicy cucumbers with a resounding "crunch" will become a decoration of the festive table, since they are not only tasty, but also look beautiful when served.

Ingredients:

• cucumbers - 5 kg;
• tomato sauce "Maheev" - 650 g;
• vegetable oil (unrefined) - 1 tbsp.;
• garlic - 5-6 cloves;
• vinegar 9% - 100 ml;
• salt - 1 tbsp l .;
• sugar - 180 g

Cooking procedure:

1. The cucumbers are washed and cut into small pieces. Pre-soaking is not required.
2. Banks are well washed with soda and sterilized (in a double boiler, microwave, in the oven).
3. In a saucepan (preferably with a thick bottom) vegetable oil is heated and thoroughly mixed with Maheev sauce until a mixture of homogeneous consistency is obtained, after which salt and sugar are added and brought to a boil.
4. Pieces of cucumbers and chopped (or pressed) garlic are placed in the boiling mixture. Cook all the ingredients for 10-12 minutes on a slightly above medium heat, then add vinegar, mix well and remove the pan from the stove.
5. Cucumbers, along with the sauce, are laid out in prepared containers, rolled up, turned over and wrapped in a blanket.

With ketchup "Torchin"

Sharp fragrant little cucumbers will delight both gourmets and simply lovers of unusual "twists".

Ingredients:

• cucumbers (small or medium) - 3-4 kg;
• chili ketchup "Torchin" - 1 package;
• vinegar 9% - 1 tbsp.;
• sugar - 1 tbsp.;
• salt - 2 tbsp. l .;
• clean water - 1.5 l;
• bay leaf, hot pepper, garlic, black and allspice peas - to taste.

Canning procedure:

1. The fruits are selected, cleaned, tails cut off and soaked.
2. Sterilized jars are filled: at the bottom - spices and seasonings, followed by cucumbers, tamping them tightly.
3. Pour boiling water over.
4. After 15 minutes, water from cans is poured into a saucepan, spices, ketchup are added, boiled for 5-7 minutes, vinegar is added and poured into jars.
5. The canned food is rolled up tightly, turned over and covered with something warm.

Chopped cucumbers with chili

A simple and quick recipe for crispy pickles will save time on preservation and make the dish one of your favorites.

Ingredients:

• cucumbers (small size) - 600 g;
• garlic - 15 g;
• greens: currant leaves, horseradish, umbrella and dill seeds, etc.) - to taste;
• coriander to taste;
• black pepper - 5 peas;
• clove pepper - 5 peas.

Marinade:

• water - 600 ml;
• chili ketchup - 100 ml;
• salt - 31 g;
• sugar - 90 g;
• vinegar 9% - 40 ml.

Canning procedure:

1. The fruits are selected, peeled, tails are cut off and soaked in ice water for 2-3 hours.
2. Sterilized jars are filled: herbs and garlic (finely chopped or squeezed through a press) - to the bottom, followed by prepared chopped cucumbers, which should be placed vertically for better soaking with marinade.
3. For the marinade, all ingredients (except vinegar) are mixed and brought to a boil, after which the vinegar is poured in and after 1-2 minutes removed from heat and poured into jars.
4. The cans are rolled up tightly, turned over and covered with something warm.

Recommendations for storage in the cellar and in the apartment

The newly rolled jars with blanks are turned over (put on the neck upside down so that the brine is well distributed), wrapped with something warm and left in the room until it cools completely, after which the salting is transferred to a cold place.

At temperatures from -1 ° C to + 4 ° C, pickles are stored for about 8-9 months.

It is not recommended to store pickles at temperatures above + 10 ° C.

In the cellars, the shelf life of pickles reaches 1 year.

Any canned food cannot be stored near heat sources or vice versa - in the cold. The banks should not be exposed to sunlight.

As a rule, homemade cucumber preparations with chili sauce are well stored on the balcony throughout the entire autumn-winter period, if they are covered with a thick cloth (for example, a rug or burlap folded in several layers).

Opened jars with pickled "chili cucumbers" are stored in the refrigerator for no more than two weeks, but the shelf life of an opened jar with lightly salted cucumbers is about a month.

Conclusion

Homemade cucumbers with the addition of hot Chili sauce are stored for a little longer than cucumbers cooked in the usual way. Such pickled cucumbers have a rich taste and unusual appearance. And the workpieces without sterilization also save cooking time.

Any selected salting option - with mustard, in oil, spicy or spicy - will delight both guests and households as an independent dish or an additional side dish.