TOP 7 delicious recipes for cucumbers with chili ketchup for the winter in liter jars

Traditional, well-known recipes for preserving vegetables in jars are constantly being modified to improve the taste of the preserved vegetables. It's now popular to preserve cucumbers with hot chili ketchup for the winter. While traditional marinade was once used, it can now be replaced with a hot sauce or ketchup. This culinary innovation adds a piquant aftertaste, and the unique additive makes the cucumbers crispy and slightly peppery.

How to prepare cucumbers with chili ketchup for the winter

If a recipe calls for sterilizing containers, it's not recommended to keep them over the heat for long periods of time, as this will cause the cucumbers to lose their crunch and become soft. Before canning, it's essential to soak the vegetables for a long time. Add half a tablespoon of salt to the container—it will remove nitrates and help remove impurities.

It's best to prepare the ketchup mixture in small containers. One-liter jars are ideal. Slicing the cucumbers beforehand will allow them to soak and marinate faster. Hard-skinned vegetables should be basted with the marinade several times.

Requirements for the selection of main ingredients

When pickling green vegetables with a spicy sauce, choose smaller cucumbers—this way, they'll soak up the spicy marinade much better. It's recommended to purchase and grow pickling varieties for this purpose. Cucumbers intended for salads become soft during the pickling process.

Just don't seal the harvested fruit—you need to wait two days for it to wilt a little. This will help preserve the integrity of the jars.

How to make pickles in chili ketchup

Pickled cucumbers with chili have a unique, pungent aftertaste, and the vegetables themselves are firm and crisp. Recipes that involve heat treatment allow for storage even at room temperature. A variety of methods offers the simplest and most accessible way to preserve vegetables for the winter.

With mustard

You can make the recipe truly spicy by adding mustard powder. When it comes to preserving, your imagination and personal preferences are practically limitless. Ingredients:

• 2.5 kilograms of small cucumbers;
• black peppercorns;
• one mustard packet;
• a liter of water;
• bay leaf;
• 60 grams of sugar;
• 50 grams of salt;
• a glass of hot additive;
• a bunch of greens;
• a glass of vinegar.

Directions: Soak the main ingredient in ice-cold, salted water for 3 hours. Place the peppercorns, fresh herbs, bay leaf, and grated horseradish in a sterile container, then add the mustard. Press the green vegetables firmly into the container. Pour boiling water over the mixture twice – first for a couple of minutes, then let it steep for 15 minutes.

Prepare the brine: in a boiling container, combine the ketchup, sweeten, and salt, then add vinegar and water. Bring the mixture to a boil and immediately pour it hot into the container with the cucumbers. Seal the containers and wrap them in a blanket. Store in a cool place.

Sliced

Pre-cut pickles will absorb the savory marinade and aromatic herbs and spices much better. Ingredients:

• 2 kilograms of medium cucumbers;
• 4 heads of garlic;
• fresh herbs;
• 3 bay leaves;
• black pepper;
• carnation;
• hot ketchup;
• half a liter of liquid;
• 50 grams of sugar and salt;
• a glass of vinegar.

Directions: Soak green vegetables for a couple of hours. Cut the soaked vegetables into medium-sized pieces. Place chopped garlic, allspice, and bay leaves in the bottom of the prepared container. Then, pack the main ingredient tightly. preparations and garnish with an umbrella of dill.

Make the marinade: Bring water, sugar, salt, and ketchup to a boil in a separate container. Add vinegar and turn off the heat. Pour the hot mixture over all the ingredients and seal the jars. Cover and let cool. Store in a cool place.

With juniper berry

One of the most delicious recipes is for preserving spicy cucumbers with an unusual twist: juniper berries. This plant is known for its beneficial properties. And pickled vegetables for the winter have a unique flavor. Ingredients:

• 1 kilogram of cucumbers;
• half a liter of purified water;
• 60 milliliters of vinegar;
• a glass of hot ketchup;
• 2 tablespoons of sugar and salt;
• carnation;
• 2 bay leaves;
• 4 heads of garlic;
• 6 juniper berries;
• fresh herbs.

Directions: First, soak the cucumbers in ice water for 4 hours. Meanwhile, you can slowly prepare the pickling marinade: add water, spices, and ketchup to a saucepan. Bring the mixture to a boil and pour in a cup of vinegar. Let it simmer for a minute and remove from heat. Place the seasonings (garlic, bay leaf, herbs, and juniper berries) in the bottom of a sterile container. Pack the main ingredient down and garnish with fresh herbs. Pour the marinade over all the ingredients. Cover the containers and sterilize in a basin of boiling water. Roll up the vegetables and store them.

Without vinegar

You can preserve green, crunchy vegetables without using vinegar. This ingredient is usually replaced with citric acid. It adds softness to the preserves and extends their shelf life, as it acts as a natural preservative. Ingredients:

• 1.5 kilograms of cucumbers;
• a few currant leaves;
• black pepper;
• 2 liters of water;
• a tablespoon of sugar and salt;
• 35 grams of citric acid;
• hot additive.

Directions: After soaking the cucumbers for a long time, remove the stems and wash them. Place the currant leaves and black pepper in sterile jars and compact the marinade. Garnish with fresh herbs if desired. Bring water to a boil and fill the jars for 15 minutes. Pour the brine into a separate saucepan, sweeten and salt it, and add chili ketchup. Bring the mixture to a boil. Add citric acid to the jars, pour the hot marinade over the ingredients, and seal with tin lids. Cover with a blanket and let cool.

In liter jars without sterilization

Pickling green vegetables without sterilization has become widespread due to its simplicity and vibrant, tangy flavor. Saving time, you can make several jars. You can add onions and carrots if desired. Ingredients:

• 3 kilograms of cucumbers;
• 5 pieces of onions;
• black pepper;
• bay leaf;
• a tablespoon of sugar and salt;
• a glass of hot additive;
• a liter of filtered water.

Directions: Peel the onions and cut them into half rings. Soak the cucumbers in ice water for several hours. Place the sliced ​​onion rings in sterilized containers, then press the cucumbers down firmly, then top with black pepper and bay leaf. Make the marinade: combine the ketchup, sugar, and salt in a saucepan. Add water and bring the mixture to a boil. Fill the containers with the ingredients to the shoulders and seal. Allow the sealed containers to cool. Store in a suitable location.

Korean-style cucumbers with chili ketchup

This method produces an appetizer with a distinct tomato flavor. The carrots, grated into strips, will better absorb the spicy marinade. Ingredients:

• 3 kilograms of medium cucumbers;
• 600 grams of carrots;
• a bunch of parsley;
• chili ketchup;
• 170 milliliters of vinegar;
• 2 spoons of sugar and salt;
• peppercorns.

Directions: Cut the main ingredient into medium-sized slices. Grate the carrots. In a separate wide bowl, combine the vegetables, ketchup, salt, sugar, and, if desired, a little sunflower oil. Refrigerate the mixture for 2 hours. Place in jars and seal. Store in a cool place.

How to store blanks

Pickled cucumbers with chili ketchup can be stored for quite a long time if vinegar was added during the preserving process. These jars can last up to three years.

With other recipes and preservation methods, the shelf life is reduced to one year. After this time, pickled vegetables should not be consumed, as harmful microorganisms can grow in the container.

Containers that have been pre-pasteurized can be stored even at room temperature. Other containers should be kept in a cool place.