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

Pickled cucumbers are a delicious dish, but sometimes you want to diversify it. If you don’t know what to use, we recommend pickling cucumbers with chili ketchup in the coming season. The vegetables turn out crispy, juicy and very aromatic. We will tell you in detail about the necessary equipment, required ingredients, and give tips on preparation.

It will not do without the best recipes with detailed step-by-step descriptions, including without sterilization.

Preparatory stage

Before you begin for pickling cucumbers with chili ketchup for the winter, you need to do some preliminary preparation: soak the cucumbers in cold water for several hours. This procedure removes bitterness, makes the skin softer and saturates with moisture. Having absorbed water, the vegetables will not take up much vinegar, which is certainly present in the marinade.

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

If the fruits are small, you don’t have to remove the ends; just cut off the stem. For cucumbers longer than 12 cm, it is necessary to cut off the tips on both sides.

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

Which cucumbers are suitable

Let's look at it in detail:

• use pickled vegetables - they last longer and are better soaked in the 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 a yellowish tint are not suitable;
• the stalk must be healthy and not dry.

Required ingredients and equipment

Everything here is traditional and standard. From your 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 the jar (optional);
• thick fabric (plaid, towels, blankets) for wrapping the workpieces upon completion 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 for 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 leaf;
• 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 them.
3. Rinse the cucumbers well and remove all dirt. Cut off the tails on both sides.
4. Rinse the horseradish and currant leaves in cool water and place them 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 on the vegetables.
8. Boil the water.
9. Fill the jars with boiling water and leave to cool for 20 minutes.
10. Drain the water back into the pan, add salt, sugar, bay leaf and ketchup. Stir and bring to a boil.
11. Boil for 2 minutes.
12. Just before removing from heat, add vinegar.
13. Pour the marinade into jars.
14. Seal tightly with boiled lids.
15. Turn over and wrap.
16. After a day, remove the workpieces to the cellar or other 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 leaf;
• 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 the jars with soda solution, sterilize in the oven or on the stove.
3. Cut off both ends of the cucumbers. Make sure there is no contamination.
4. Rinse horseradish, currant, and cherry leaves with running water.
5. Place all the leaves at the bottom of the jars and add 1.5 tsp. mustard.
6. Fill the jars with cucumbers. Try to pack as tightly as possible without damaging the fruit.
7. Add another 1.5 tsp on top. mustard.
8. Put the water on fire.
9. Before boiling, add salt, sugar, and ketchup.
10. Mix well and bring to a boil.
11. Cook for 3 minutes.
12. Pour in vinegar, mix well and turn off the stove.
13. Gradually pour the marinade into the jars. First one third, then up to half. After 30 seconds, pour in completely. Cover with lids.
14. Sterilize for 20 minutes.
15. Cork it.Once wrapped, 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 tint. This is a natural reaction and does not indicate that the product is spoiled. For a more intense spicy taste, you can 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 immersed in water.
2. Clean the jars 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 garlic cloves on top or between the fruits.
8. Fill a saucepan with water at the rate of 1 liter per jar and place on fire.
9. Pour boiling water into the jars to the very top and cover with lids.
10. Leave for 15 minutes.
11. Drain the water back into the pan, add salt and sugar. Turn on maximum heat.
12. At the beginning of boiling, add ketchup. Mix thoroughly. Boil for 4 minutes over medium heat, stirring constantly.
13. Remove from heat, pour vinegar into jars, followed by marinade.
14. Cover with boiled lids and sterilize for 8 minutes.
15. Seal, invert and wrap in a large towel or blanket.
16. After 48 hours, put it in the cellar.

Sliced ​​cucumbers with chili ketchup

Ingredients:

• 2 kg of cucumbers;
• 350 ml ketchup;
• 1 tsp. mustard beans;
• 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 the cucumbers for 3 hours in cold water.
2. Rinse the vegetables well in cool water.
3. Wash and sterilize the jars. Keep the lids in boiling water.
4. Slice the cucumbers into slices, but not too thin.
5. Place currant leaves, garlic and allspice at the bottom of the jars. pepper.
6. Place the cucumbers in jars, leaving 2-3 cm on top.
7. Place a dill umbrella on top.
8. Boil the pan and pour boiling water over the vegetables. Leave covered for 15 minutes.
9. Drain the water back and repeat the procedure, leaving to cool for 10 minutes.
10. Pour the same water into the pan again and boil.
11. Add salt, sugar, ketchup to boiling water. Get in the way. Cook for 5 minutes.
12. Pour mustard and ground pepper into jars.
13. After 5 minutes, pour the vinegar into the pan and stir well.
14. Fill the jars marinade, use the seaming wrench to immediately close the lids.
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 sized onions;
• 150 ml chili ketchup;
• 1 clove of garlic;
• 2 tbsp. l. vinegar 9%;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. heaped salt;
• greens to taste and desire.

Cooking method:

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

Advice. Do not use old onions for this recipe. Don't be afraid of the too hot taste of young vegetables. During conservation It is the young onion that gives the aroma and taste without bitterness.

How to roll up blanks

Traditionally, there are two methods: with and without sterilization. It is important to understand that jars must be sterilized in any case.

Which method to choose is up to you. They differ in time costs. In recipes with sterilization, this procedure takes 10–15 minutes. The second option takes a lot of time for triple filling.

With and without sterilization

Recipes that require sterilization can use any ingredients. Let's give an example of the simplest one.

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

Note! Sterilization time depends on the volume of the jar. 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 jar, 20 minutes for a three-liter jar.

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

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

Tips and tricks

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

1. Choose mid-season cucumbers.
2. Pay attention to the expiration date of 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 a lot of additives, such as horseradish or lemon. This may ruin the workpiece.
4. For greens, it is better to use dill and parsley.We do not recommend adding celery and basil.
5. If you like peppercorns in winter preparations, add them not to jars, but to the marinade along with sugar and salt.
6. Also, do not put bay leaves at the bottom of jars. It is added to the marinade, but before pouring it is removed from the pan.

Let's sum it 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 do not forget to trim the ends. Combine cucumbers with mustard, onions, carrots and garlic. Sterilization can be replaced with triple filling. Be careful when using chili ketchup: if the expiration date is approaching, it is better not to use such a product.

Bon appetit!