How to prepare pickled cucumbers with chili ketchup for the winter: recipes and tips

It’s hard to surprise with simple pickled cucumbers. But chili cooked with spicy ketchup is a completely different matter! Crispy fruits go well with the sweet and sour marinade and absorb the heat of the pepper. The result is an original, savory snack.

In this article we have collected the best and most popular recipes for preparing cucumbers with hot sauce for the winter.

Features of pickling cucumbers with chili ketchup

The technology for preserving seasonal cucumbers with hot chili ketchup is practically no different from the traditional one, based on vinegar, sugar and salt. To prepare the preparations, choose young, dense fruits without signs of damage.

If the cucumbers have just been picked from the garden, there is no need to soak them in cold water. This procedure is used for fruits that have lost their elasticity. Rinse them thoroughly to remove sand and dirt and soak in ice water for two hours.

To keep the fruits crispy, you should not pasteurize jars for longer than 5-7 minutes.

The taste of the finished product depends on the composition of chili ketchup. Different manufacturers use different combinations of spices, sugar and vinegar. When choosing a sauce, pay attention to its components. Try to choose a product with as natural a composition as possible.

Advice. Select fruits that are small in size, dense and crunchy in texture.

Cucumbers marinated with chili ketchup are moderately spicy, have a sweet and sour taste.By trial and error, you can adjust the heat, sweetness and acidity of the preparations.

Take note:

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The best recipes for the winter

There are a lot of recipes for this snack., every housewife tries to adjust the taste characteristics to suit herself, adding various herbs, spices, onions, carrots, garlic or herbs. But the main principle of product procurement remains unchanged. For pouring, prepare a marinade with ketchup, sugar and vinegar. The fruits are cut into cubes or circles, but most often they are placed whole in jars.

The simplest recipe

Ingredients:

• small cucumbers – 3 kg;
• clean water – 1.5 l;
• table salt – 60 g;
• sugar – 160 g;
• vinegar 9% – 200 ml;
• ready-made chili ketchup – 200 g;
• spices to taste.

Preparation:

1. Wash the cucumbers, cut off the “butts” and compact them loosely into jars.
2. Place spices on top.
3. Cook the marinade based on water, sugar, salt and hot ketchup and pour into containers.
4. Sterilize in a water bath for no more than 5 minutes. This will keep the vegetables crispy.
5. Seal tightly with lids.

Cucumbers with chili, onions and carrots

Ingredients:

• small cucumbers – 3.5 kg;
• carrots – 3-4 pcs.;
• onions – 4 pcs.;
• bay leaves – 5 pcs.;
• allspice – 5 pcs.;
• water – 2 l;
• chili ketchup – 200 g;
• sugar – 160 g;
• salt – 60 g;
• vinegar - 1 glass.

Preparation:

1. Cut the peeled onion into rings, the carrot into thin slices, and place in a glass container.
2. Wash the cucumbers and cut off the “butts”. Pack tightly into the container and throw the spices on top.
3. Make a marinade with ketchup, sugar and salt. When the liquid boils, pour in the vinegar.
4. Pour hot marinade into jars.
5. After pasteurization, seal tightly.

Without sterilization

Ingredients:

• cucumbers – 2 kg;
• dill (umbrellas);
• garlic – 8 cloves;
• distilled water – 1 l;
• chili ketchup – 250 g;
• salt – 60 g;
• sugar – 60 g;
• vinegar 9% – 45 ml.

Preparation:

1. Wash the cucumbers, cut off the ends and place in a clean container along with the garlic and dill umbrellas.
2. Cook the marinade in water with salt and sugar, add hot ketchup at the end.
3. Cook for another 7 minutes and pour into jars.
4. Close with lids, turn over and insulate.
5. When the workpiece has cooled completely, transfer it to the basement.

Cucumber slices with chili ketchup

Ingredients:

• cucumbers – 1.7 kg;
• water – 750 ml;
• sugar – 80 g;
• chili ketchup – 4 tbsp. l.;
• bay leaves – 3-4 pcs.;
• salt – 30 g;
• spices to taste;
• vinegar 9% – 125 ml.

Preparation:

1. Wash the cucumbers, cut off the ends, cut into circles and place in clean containers.
2. Boil water and pour into jars. Leave for 10-12 minutes, then drain. Repeat this step again.
3. Prepare a spicy marinade. Add vinegar when it boils.
4. Place spices in a container and pour in hot liquid.
5. Seal with airtight lids.

Read also:

How to deliciously prepare Chinese cucumbers for the winter

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Hot cucumbers with chili and mustard

Ingredients:

• cucumbers – 800 g;
• chili ketchup – 6 tbsp. l.;
• mustard beans - 1.5 tbsp. l.;
• water – 800 ml;
• salt – 30 g;
• sugar – 1 tsp;
• spices to taste;
• vinegar 9% – 30 ml;
• horseradish leaves, dill umbrellas;
• garlic – 5 cloves.

Preparation:

1. Wash the cucumbers and trim the ends.
2. Place horseradish leaves, dill and garlic cloves into clean jars.
3. Prepare the marinade with ketchup and spices, sugar and salt, and finally add vinegar.
4. Fill the jars to the top so that the fruits are completely covered with liquid.
5. Place in a wide container for sterilization, then roll up.

Tips for properly preparing jars

So that the preparations for the winter last until the end of the season, take advantage of the recommendations of experienced housewives:

1. Glass containers and tin lids must be sterilizedbefore storing food. But first, wash them in warm water with baking soda.
2. The fastest way to disinfect containers is in the microwave.. If you are one of the opponents of this technique, use the old proven method. Pour water into a large saucepan and place a kitchen towel on the bottom. Fill the container with water up to the neck and place it in the pan. Sterilize for 15-25 minutes depending on volume.
3. Use tin lids to seal jars. with a seaming key or screw. Nylon caps are not suitable because they cannot provide an adequate seal.
4. Take the blanks without pasteurization to the cellar for storage.. Sterilized twists can be stored at room temperature.

Reviews

Those who have at least once tried to cook pickled cucumbers with chili ketchup cannot wait for the next season of preparations and often regret that they closed so few cans.

Maria, Krasnodar: “I’ve been preparing cucumbers using this recipe for several years now. The appetizer flies away first, before you even have time to blink an eye. For the marinade, I use any ketchup with chili that I can find in the store. The result is always excellent".

Olga Vasilievna, Lyubertsy: “A friend shared with me a long time ago the recipe for cucumbers with hot sauce.Before this, I still didn’t dare try to make such preparations, because I wasn’t sure that my family would like them. And in vain! These magical crunchy and slightly spicy cucumbers conquered our stomachs. It takes very little time and ingredients to prepare.”.

Valentina, Voronezh: “This year there was an unprecedented harvest of cucumbers. I decided to cook according to proven recipes from my cookbook and try new ones. The choice fell on a marinade based on chili ketchup. After reading laudatory reviews, I got down to business. I prepared several small jars to try and in the winter I regretted that I had done so little. The cucumbers turn out to be sharp, piquant, and slightly sweet.”.

Conclusion

Undoubtedly, every housewife will have proven recipes for preparing cucumbers for the winter. From time to time they are replenished with new cooking options, with different shades of taste. Pickled cucumbers in ketchup with chili began to be closed relatively recently, but the snack has already received a lot of positive reviews. Crispy, moderately hot, sweetish fruits will leave few people indifferent.