A simple way to prepare cucumbers with chili ketchup without sterilization

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

Cucumber pickles prepared with hot sauce or "Chili" ketchup, 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.

Features of preservation without sterilization

Cucumbers pickled without sterilization have a pleasant sweet and sour taste that 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 this is not available, use bottled or filtered water.

Pre-sterilization of the container is also required, since the product itself is not supposed to be sterilized in jars.

How to choose cucumbers for preservation

For such canning, choose strong fruits of small size (7-10 cm) of dark green color with thin delicate skin and many black pimples.. Cucumbers with light pimples are not suitable for canning without sterilization. According to experienced housewives, cucumbers with light tips or small light stripes along the surface are most suitable for pickles.There should be no yellow spots on the vegetable that indicate spoilage.

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

When cutting off the ends, we recommend tasting each selected vegetable, since just one bitter cucumber can ruin the taste of the entire jar.

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

Preparing cucumbers for preservation

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

Soaking in ice water is the main condition for obtaining crispy cucumbers for long-term storage.

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

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

Preparing the container

Selected jars or other containers for pickling are carefully checked for chips, cracks, and bubbles in the glass that make it unsuitable.

The jars 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 low boiling water);
• in the microwave - for 3 minutes at a power of 750 kW with a glass half filled with ordinary water placed in the center of the dish;
• in the oven - for 20 minutes at 80°C.

Sterilizing containers in a dishwasher is not suitable.

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

Sterilize the container immediately before adding 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 spicy taste and a pleasant “sourness”, but without excess salt. At the same time, the vegetables are firm, elastic 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:

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

Canning procedure:

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

What ingredients may you need?

A variety of ingredients are used for pickling, giving the cucumbers and brine a certain taste or other properties.

Examples:

• The classic taste of pickled cucumbers will be given by herbs and spices: an umbrella of dill, black and allspice peppers (peas), small currant leaves, some horseradish leaves;
• the use of rock salt will give the appetizer the richest, brightest and fullest taste, but the use of iodized salt should be avoided, as it imparts bitterness to canned foods; too fine salt is also not recommended, since when used, cucumbers may lose their 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, cumin, coriander, etc.;
• the use of hot sauce or “Chili” ketchup prevents the product from spoiling during long-term storage;
• oak or horseradish leaves are responsible for the ringing “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 keep the jar from “exploding.”

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

Recipes

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

With chili ketchup and mustard

Using mustard powder for preservation gives the product a spicy taste that will certainly be appreciated by guests and family members.

Ingredients:

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

Marinade:

• spicy ketchup “Chili” - 150 g;
• salt - 1 tbsp. l.;
• sugar - 5 tbsp. l.;
• vinegar 9% - 2 tbsp. l.

Canning procedure:

1. The fruits are selected, cleaned, the tails are cut off and soaked.
2. Selected containers are washed well with soda and sterilized (in a double boiler, in a microwave, in an oven).
3. Fill the container: on the bottom - currant leaves, horseradish, pepper, a thin even layer of mustard powder, then lay out the prepared cucumbers and compact them well.
4. The chilled ingredients for the marinade are mixed well until smooth in a separate pan, put it on the stove, boil for 5 minutes and pour into jars.
5. The canned food is rolled up tightly, turned over and covered with something warm.

With Bamboo Stalk sauce (hot chili)

Bamboo Stem sauce gives spicy pickled cucumbers an unusual soy flavor and makes their taste “warm” and pleasant for winter.

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

Herbs, seasonings:

• 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 Stem” - 1 bottle.

Preparation procedure:

1. The fruits are selected, cleaned, the tails are cut off and soaked in ice water for 2-3 hours, completely draining it a couple of times and replacing it with a new one.
2. Selected containers are washed well with soda and sterilized (in a double boiler, in a microwave, in an oven).
3. Herbs and seasonings are laid out along the bottom of the container (mixed), filled with prepared cucumbers “under the neck” and poured with boiling water.
4. After 20 minutes, the water is drained.
5. In a separate pan, mix the ingredients for the marinade (except vinegar), boil for 1 minute, pour in the vinegar, stir and immediately pour the brine into the jars.
6. The jars are rolled up tightly, turned over and covered with something warm.

Spicy and aromatic chili cucumbers

Spicy cloves give an unusual mild 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;
• spicy ketchup “Chili” - 150 g;
• vinegar 6% - 30-40 ml;
• salt - 1 tbsp. l.;
• sugar - 1.5 tbsp. l.

Preparation procedure:

1. The fruits are selected, cleaned, the tails are cut off and soaked.
2. Selected containers are washed well with soda and sterilized (in a double boiler, in a microwave, in an oven).
3. Fill the container: first with herbs and seasonings, then tightly with cucumbers, pour boiling water for 20 minutes, after which the water is drained.
4. For the marinade, mix all ingredients (except 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. The jars are tightly rolled up, turned over and covered with a blanket.

With Makheev ketchup and butter

Pickled, spicy cucumbers with a ringing “crunch” will decorate the holiday table, as 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.

Preparation procedure:

1. Cucumbers are washed and cut into small pieces. No pre-soaking is required.
2. The jars are washed well with soda and sterilized (in a double boiler, in a microwave, in an oven).
3. Heat the vegetable oil in a saucepan (preferably with a thick bottom) and mix it thoroughly with the Makheev sauce until a mixture of homogeneous consistency is obtained, then add salt and sugar and bring to a boil.
4. Place slices of cucumbers and chopped (or pressed) garlic into the boiling mixture. Cook all the ingredients for 10-12 minutes over medium heat, then add vinegar, mix well and remove the pan from the stove.
5. Place the cucumbers and the sauce in prepared containers, roll them up, turn them over and wrap them in a blanket.

With Torchin ketchup

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

Sliced ​​cucumbers with chili

A simple and quick recipe for crispy pickles will save time on canning 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, cleaned, the tails are cut off and soaked in ice water for 2-3 hours.
2. Fill sterilized jars: greens and garlic (finely chopped or squeezed through a press) - to the bottom, followed by prepared sliced ​​cucumbers, which should be placed vertically for better soaking in the marinade.
3. For the marinade, all ingredients (except vinegar) are mixed and brought to a boil, after which vinegar is poured in and after 1-2 minutes, remove from heat and pour into jars.
4. The jars are rolled up tightly, turned over and covered with something warm.

Recommendations for storage in the cellar and apartment

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

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

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

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

Any canned food should not be stored near heat sources or, conversely, in the cold. Cans should not be exposed to sunlight.

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

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

Conclusion

Homemade cucumbers with the addition of hot chili sauce last a little longer than cucumbers prepared in the usual way. These pickled cucumbers have a rich taste and unusual appearance.And preparations without sterilization also save cooking time.

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