Cucumbers with ketchup chili: two recipes for preservation

If you make winter blanks from vegetables and fruits, then the following recipes should interest you. Prepare cucumbers with ketchup chili. We offer several options for conservation.

Recipe for cucumbers with ketchup chili

The first method of conservation involves the use of the following ingredients:

• Cucumbers fresh in weight of 2 kg;
• Pepper fragrant peas - about 10 pieces;
• Green currant leaves - about 10 pieces;
• Horseradish (root) - weighing 100 grams;
• Several (5 pieces) of laurel leaves;
• Powder mustard - about 2 spoons (tea);
• Dill (to taste and desire).

To fill:

• Water simple volume of 1 liter;
• Chili ketchup (or any hot sauce) - a glass (about 200 grams);
• A glass of sugar and vinegar;
• Pair of art. Spoons of table salt.

Technology of preparation

Cucumbers with ketchup chili can be preserved as follows.

1 step

When choosing cucumbers, give preference to medium-sized fruits of the same size. If you have large vegetables, then before the start of conservation they can be cut into pieces. Wash and dry the cucumber. Sterilize the cans in advance. Spread into each pea of black pepper, bay leaf, horseradish, sliced into mugs, dry mustard, greens of dill and washed leaves of black currant.

Step 2

When all the banks are prepared, tightly put in them cucumbers. Now, fill in. Pour boiled cold water into a saucepan. Put the specified amount of salt, vinegar, sugar and ketchup. Put the container on fire, wait for the boiling point.

Step 3

Hot filling carefully fill the jars with cucumbers. We install them in a large saucepan, pour a little water and sterilize 10 minutes after it boils. You also need to hold the lids in boiling water. Then you can roll up.

Step 4

Cucumbers with ketchup chili in 3-4 days can be served on the table as a snack for vegetable and meat dishes. Bon Appetit!

Recipe for cucumbers with ketchup

Prepare marinated cucumbers with ketchup. According to this recipe, they will turn out to be moderately salty, a little bit sharp, and, most importantly, crispy and dense. Ingredients:

• A kilogram of fresh small cucumbers;
• A pair of garlic heads (about 10 teeth);
• Pepper fragrant, dill, leaves from cherry and currant, horseradish (root or leaves) - according to taste and desire.

For marinade:

• A glass (about 200 ml) of vinegar;
• Sugar weighing 200 grams;
• Simple cold water with a volume of 3 liters;
• Ketchup (hot chili or any other) - a few (6-8) tablespoons spoons;
• Salt - 4 tablespoons (tea).

Technology of preparation

Wash the cans, put on the bottom of the spice: horseradish (leaves or root), dill, currant and cherry leaves, black pepper. Wash the vegetables, dry. Cut off each side of the tail and put it tightly on the jars. In each container we lay several cloves of garlic. Boil water in a saucepan. Pour the cucumbers. Wait for about 5 minutes, then gently pour the liquid back into the pan. Add water and wait for the boil again. Repeat the procedure: pour the cucumbers and drain. Now add to the liquid vinegar, ketchup, salt and sugar. Stir and wait for the boil. Pour marinade cucumbers and leave for 10 minutes. Place the jars in a deep container with water. Bring to a boil and sterilize for 10 minutes. Then roll up the cucumbers with ketchup chili under the lids. We cool the banks. In a day you can put it away for storage. Cucumbers cooked according to this recipe will be an excellent snack for any table.