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Today I want to offer a recipe for very tasty cucumbers for the winter. They are prepared in ketchup, and you can use both regular and chili ketchup. Spicy, crispy, and extraordinarily tasty, everyone will like it without exception. Everyone who does not try this recipe immediately falls in love with it from the first try. You can store them both in the cellar and in the apartment, nothing will ever explode, since ketchup and marinade serve as an excellent preservative. Once you try this appetizer, you will cook it every year.
During storage, the ketchup will settle to the bottom, this is normal, you can shake it a little before opening the jar.
The marinade itself is spicy, sweet and sour. A lot of people like this recipe for its speed and simplicity. In winter, these vegetables can be served with potatoes, porridge, pasta, meat or fish dishes.
Suitable as a snack for a hundred grams of vodka. Can be served on any holiday table. Checked repeatedly, when served on the table, guests are swept away in a matter of minutes. Everyone likes these vegetables, plus something new.
Add spices to taste. If you do not have dill umbrellas, you can add sprigs, also use bay leaves and peppercorns. I like dill more, as it gives its aroma and taste.
How to cook crispy cucumbers with chili ketchup for the winter
The recipe is very simple and affordable, prepared by sterilization, but it is so reliable that it is perfectly stored in a city apartment.
Ingredients:
- cucumbers
- dill
- garlic
- peppercorns
- horseradish leaves
- spices to taste
Marinade Ingredients:
- 1 liter of water
- sugar 1 cup
- vinegar 9% - 0.5 cups
- 1 pack of chili ketchup - 300 gr.
- salt - 2 tbsp. spoons
To simplify the entire cooking process, we will prepare all the necessary products. Spices can be omitted, but I put in for aroma and taste.
I have dill umbrellas, horseradish sprigs, garlic, mustard seeds, bay leaves and peppercorns. Cucumbers can be taken medium or small, small ones even look better in a jar, and they fit more.
Pour cucumbers with water for an hour, then cut off both sides. You can cut them in half or slices.
Jars and lids must be taken sterile. We sterilize them in a convenient way for you. Fill with spices.
I put an umbrella of dill, garlic, bay leaf, peppercorns, a teaspoon of mustard seeds, a leaf of horseradish.
Then I lay the cucumbers, I cut them off on both sides. Can be cut in half, slices, circles. I do not write the number of vegetables, because it depends on how many jars you will make and how to fill them.
Further, everything is very simple, we prepare the fill or marinade. We measure a liter of water, pour it into a saucepan, add 2 tablespoons of salt, a glass of sugar, half a glass of vinegar 9%, and 300 grams of ketchup (chili, or any other at your discretion). I have 200 gram glasses.
We put on fire, mix everything well until the bulk ingredients are dissolved, bring to a boil, boil for 2-3 minutes.
Pour cucumbers with hot marinade, fill the jar to the top. You can take half a liter or liter jars.
Cover with lids, do not roll up, as you still need to sterilize the jars in the pan. Wash the lids and boil for 10 minutes. Shake water off them and cover.
This amount of marinade is enough for 3 liter jars, if you do it in a different container, you will need more or less jars, depending on what they are.
I sterilize in a saucepan, take the saucepan to the bottom, line a towel or a piece of cloth. I set the jars, pour warm water up to the shoulders of the jar. Why warm? So that the jars do not burst, as we poured hot marinade over them.
From the moment the water boils, I sterilize for 8-10 minutes, no more. Otherwise, the cucumbers will be overcooked. Usually I sterilize a half-liter jar for 7-8 minutes, and a liter jar for 10-12 minutes.
Next, very carefully take out the jars, you can do this with special tongs. Next, we twist the covers, or use the key.
Then we check the jars for leaks by turning them upside down. If nothing flows, everything is fine.
We wrap the jars with a blanket or blanket, and leave to cool completely. After cooling, we remove the jars for storage, but do not forget to turn them over to their usual position.
I keep all the conservation in the apartment, since I have no other place to store it, they are perfectly stored, nothing explodes, jars stand until spring. Vegetables are crispy and very tasty.
Cook, taste, preserve. You can make a couple of jars to try. The marinade is prepared per liter of water, if not enough, you can always make more and top up.
https://www.youtube.com/watch?v=EKTPrhe6EJw
Now the vegetables are ripening en masse, and if you have a big harvest, try this wonderful recipe! I'm sure you won't regret it.