Today I propose to cook delicious cucumbers with chili ketchup. This dish is made for the winter. The marinade turns out to be spicy, the taste itself is balanced, moderately sweet and sour. Each cucumber is fragrant and very crispy, which is what all the hostesses strive for when preparing these wonderful vegetables.
The recipe itself is very simple and easy, without tedious sterilization, but with a double fill. This slightly increases the time spent, but believe me, the result is worth it.
Classic recipe
Ingredients
- Cucumbers - 600 g
- Chili ketchup - 2 tbsp l.
- Horseradish - 1 leaf
- Currant - 3 leaves
- Dill - 2 pcs (umbrellas)
- Parsley - 4 pcs (green twigs)
- Garlic - 3 pieces
- Allspice - 5 pieces
- Uksu - 1 tbsp. l. (nine%)
- Granulated sugar - 1 tbsp. l.
- Salt - 1 tbsp l.
Cooking time: 3 hours 30 minutes (3 hours for soaking cucumbers and 30 minutes for preparing one liter can).
Preparation
- For canning cucumbers, it is better to choose fruits that are small, firm and dense. They not only look beautiful in a jar, but also much tastier and juicier than overgrown ones.
- Before the start of preservation, pour the cucumbers with cold water for at least 3 hours, so that the fruits then absorb the marinade less.
- Cut the prepared cucumbers on both sides. This will help the marinade soak the vegetables better.
- Let's prepare the container. Liter containers must be thoroughly washed, rinsed under running water and sterilized in any convenient way.
If I'm in no rush, I sterilize the jars on the stovetop over steam.
We also wash the metal lids well, fill with water and boil on the stove for about 5 minutes. In prepared jars, we put the previously washed green tea on the bottom: a part of a horseradish leaf, 1 umbrella of dill, 3 sprigs of parsley and currant leaves.
- Following the herbs, we send peeled chives and allspice peas into the container.
- Now we fill the jar with cucumbers. In the first row, I spread the cucumbers while standing, slightly tilting the jar for convenience. Then I cut them in half and stack them up to the very top.
- Along the cucumbers or on top (as it turns out) place the remaining dill umbrella and a sprig of parsley.
- Be sure to add the second piece of horseradish leaf on top.
- Put clean filtered water on the stove in advance. As soon as it boils, pour it into the jar.
Pour boiling water not on cucumbers, but exclusively on a leaf.
Immediately cover it with a metal lid and leave to warm for about 10 minutes. To keep warm better, the jar can be wrapped for a while.
- After 10 minutes, pour the water completely from the jar into the pan.
- Add hot chili ketchup, salt and sugar to the pan. Mix well. We send to the stove. After boiling, simmer for about a minute. Next, add vinegar to the pan, mix quickly.
- Pour the resulting sauce immediately into a jar of cucumbers. Cover with a metal lid and roll up. Turn the container upside down, wrap it up and leave to cool for at least 2 days.
The cooled jar can be stored in a cool place.
- Cucumbers with chili ketchup are ready! I guarantee that such a spicy and original snack will be in demand in your family not only in winter - it is popular at any time of the year.
Cucumbers with ketchup Torchin
Ingredients
- Cucumbers - 600 g
- Ketchup Torchin - 2 tbsp. l.
- Horseradish - 1 l
- Cherry - 3 l
- Dill - 2 pcs (umbrella)
- Garlic - 4 pieces
- Black peppercorns - 10 pieces
- Mustard seeds - 1 tsp
- Vinegar - 1 tbsp. l.
Preparation
- For preservation, we take even and small cucumbers - so there are enough of them in a liter jar. Be sure to fill the fruits with cold water for 3 hours before preservation. During this time, the water can be changed several times. The cucumbers will become firmer and will absorb less marinade.
- Rinse the matured cucumbers in clean water.
- Cut off the tails from each cucumber on both sides.
- In a pre-sterilized jar, we put a part of a horseradish leaf, cherry and currant leaves, dill umbrellas on the bottom. We sterilize the jars either in a microwave oven, or in an oven, or over steam on a stove, that is, any option available to you. The containers are well washed. Boil the lids for rolling for at least 5 minutes.
- Next, we send mustard seeds, black peppercorns and peeled chives to the jar.
- Now it's time to fill the container with cucumbers.
- We put the fruits in the bottom row while standing.
- Next, cut the cucumbers into halves - we try to fill the jar to the top with them.
- Cover the cucumbers with the second half of a horseradish leaf. Fill the prepared jar with hot water, which we brought to a boil in advance.
Leave the cucumbers to warm up for at least 10 minutes, wrapping them in a terry towel to better keep the heat.
- After 10 minutes, pour the water into a saucepan and send Torchin ketchup there. Stir well and send to the stove to heat up.
- While the water is heating up, pour granulated sugar, salt directly into the jar, carefully pour in the vinegar.
- As soon as the water with ketchup boils, let it boil for literally 1 minute and pour it into a container with cucumbers. We roll it up with a metal lid, turn the jar on one side and roll it back and forth several times so that the salt and sugar melt and evenly distribute over the entire container.
- Next, turn the container upside down and wrap it with a blanket or blanket. In this position, we leave the conservation until it cools completely. And only then we put it away for storage in a suitable cool place.
- Cucumbers with Torchin ketchup are ready! This appetizer is less spicy than the hot chili ketchup. That is, ketchup can be chosen for an amateur.
If you want it spicier, use more or chili ketchup.
Such a seaming in winter will go simply with a bang.