Awesome recipes for winter cucumbers with chili ketchup in liter jars

Canned cucumbers are a common and delicious snack. It awakens the appetite and goes with any dish. Homemade preparations are much tastier and healthier than store-bought ones.

The choice of recipes and the scope for the housewife’s imagination are endless. To make cucumbers sweet and spicy, they are preserved with chili sauce.

How to choose cucumbers for preservation

The choice of cucumbers for homemade preparations is influenced by several factors.:

1. Variety. Salad vegetables are not suitable for pickling. When heat treated, their skin and core soften and the taste deteriorates. Externally, they are distinguished by their large size and smooth or white pimpled skin. Universal (Phoenix, Hector F1, Courage F1) are intended for use in salads and canning. Their skin is denser and has a lumpy texture. Pickling vegetables are used for pickling and pickling. They have thick skin with dark tubercles. Most common Nezhinsky, Muromsky, Masha F1.
2. Size. Depends on the recipe for preparing the preparations. If cucumbers are preserved as a whole, gherkin varieties or small fruits are used. Greens of any size are suitable for pickling in pieces, as long as they are not overripe.
3. Maturity level. It is recommended to use unripe or medium ripe fruits with small soft seeds.
4. Freshness level. Some varieties (Nezhinsky, etc.) cannot be stored, so they are used immediately after harvest.Others must be soaked before preservation after long-term storage.

The quality of cucumbers largely depends on the manufacturer. Farm products are environmentally friendly. Nitrogen fertilizers are used to a lesser extent than on an industrial scale. Due to reduced logistics, no preservatives are used. As a result, the fruits reach the consumer fresh and safe. All this affects the quality of the workpieces.

Preparing for marinating

When preparing fruits and pickling utensils, the requirements of sanitary standards and regulations are strictly observed.. Lactic acid bacteria formed during the fermentation process protect the product from intestinal infections, but worsen its taste.

Ogurtsov

First of all cucumbers are sorted and washed thoroughly. Remove inflorescences and stalks. Some housewives cut off the ends.

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

Capacities

The optimal container for pickling cucumbers is liter glass jars. 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. Lids (threaded or for a seaming machine) are also sterilized.

Spice

The following spices and additives are used when preparing pickled cucumbers::

• vinegar;
• sugar;
• garlic;
• salt;
• horseradish root and leaves;
• dill greens with umbrellas;
• blackcurrant leaves;
• cherry leaves;
• tarragon greens (tarragon);
• black peppercorns;
• laurel leaf;
• clove peppercorns;
• hot capsicum;
• parsley;
• onion;
• chili ketchup brands: “Torchin”, “Maheev”, “Heinz”, “Sloboda”, “Kalve”, “Chumak”.

How to preserve cucumbers with chili ketchup: features

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

With sterilization

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

Advantages of the method:

• containers are filled once;
• No useful substances are lost;
• The marinade is also used cold.

To comply with safety regulations, special clamps are used and other kitchen utensils.

Without sterilization

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

The advantages include:

• protection against thermal burns from steam;
• reducing the risk of jars cracking during sterilization.

Negative factor this way — insufficient heating of the entire surface of the fruit and their incomplete disinfection.

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

The basic component of marinating recipes using tomato sauce is the same as in regular recipes. The difference lies in the preparation of the marinade. At the same time, the finished product acquires a piquant sweet-sour taste.

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

Typical recipe

The basic recipe is modified depending on taste preferences.

Place on the bottom of a sterilized liter jar:

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

Prepare a marinade containing:

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

Procedure:

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

Take note:

Cold pickled cucumbers in jars

Preserving sliced ​​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 global standards. Does not contain preservatives.

It consists of:

• 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 excellent 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, and salt in a saucepan. Stir and boil.
4. Place herbs, garlic, and pepper on the bottom of the jars.
5. Trim the ends of the cucumbers and fill the jar tightly with the fruits.
6. Pour boiling marinade over the cucumbers to the top of the container.
7. Cover with a lid.
8. Place in a saucepan, pour water so that it reaches the hangers of the cans.
9. Boil for 9-15 minutes.
10. Removed from the water.
11. Close with a screw cap or roll up the lid with a machine.
12. Turn over to check for leaks.
13. Set aside until completely cooled.

The level of spiciness and acidity is regulated by the amount of vinegar and chili ketchup added.

Chili sliced ​​with ketchup from “Maheev”

Tomato chili 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;
• food grade vinegar;
• dried vegetables: green sweet pepper, crushed chili pepper, garlic, onion;
• ground red pepper;
• carrot extract;
• citric acid;
• preservatives: potassium sorbate, sodium benzoate.

According to consumer feedback, the ketchup is of high quality and suitable for preserving vegetable snacks.

Necessary 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 leaves;
• 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. Cucumbers are cut into slices 2-5 cm thick.
4. Mix water, vinegar, tomato sauce, salt and sugar. Boil the marinade.
5. Place vegetables mixed with herbs and pepper in a jar.
6. Pour boiling water over and leave for 15 minutes.
7. Drain the water. Since Makheev ketchup contains preservatives, there is no need to refill with boiling water.
8. Fill the jar with boiling marinade.
9. Close tightly and turn over.
10. Place in a warm place 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 circles 1.5-2 cm thick. If the fruits are overripe, remove the skin and seeds.
3. Onions and peppers are cut 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 it. 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. Sterilize for 10 minutes.
9. Twist the cans.
10. Leave upside down until completely cooled in a warm place.

Cooking tips and reviews

Fans of savory and sour snacks increase the amount of vinegar, tomato sauce, herbs, and spices. Vinegar is added at the end of preparing the marinade so that it does not evaporate.

To reduce heat transfer when the finished product cools, the jars are additionally wrapped. In order to check the tightness, the finished containers are left upside down until completely cooled.

Zucchini is pickled according to the same recipes.

On culinary forums housewives share their impressions of snacks with the addition of chili ketchup.

Anna, Evpatoria: “I bought small cucumbers for preservation. And in the end they turned out delicious, crispy, piquant, spicy and moderately salty. The brine also turned out delicious, as they say, after the holiday - nectar in the morning! So I recommend ketchup both for adding spice to 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. It’s piquant, and I’m sure the result will be as desired. Not a single jar swelled or spoiled.”.

Storage recommendations

Malic, 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 workpieces from direct sunlight and heat from heating devices. During storage, ketchup settles to the bottom of the jar, so shake the marinade before use.

Conclusion

Pickled cucumbers with chili ketchup are a wonderful homemade preparation for the winter. Consumers highly appreciate the taste of this snack. It is recommended to use only proven brands of ketchup. The sauce from “Torchin” gives a rich spicy taste, from “Maheev” it contains preservatives for long-term storage.