Cucumbers with chili ketchup for the winter: recipes with photos in jars

How to cook cucumbers in chili ketchup for the winter

The general scheme of work is simple, identical to any home canning technique, and the only variable nuance here is sterilization of the dish, which not everyone does. Step by step principle:

Prepare the jars: wash thoroughly with soda solution, dry, and examine for damage.
Sterilize after drying, cool (but do not refrigerate!).
Prepare vegetables: sort cucumbers by size (it’s better not to mix large and small ones in one jar), cut if necessary. Rinse the greens.
Make the marinade in a saucepan (how it works depends on the recipe), pour it into a jar with cucumbers.
Sterilize the workpiece, immediately close it, and turn it upside down.
It is recommended to cool the jars under a blanket or thick jacket: this will protect them from exploding.

Please note that:

If you plan to cook cucumbers in chili sauce without sterilization, be sure to make a strong marinade, otherwise the preservation will not survive until winter. Vinegar or its essence should be present among the ingredients, and a piece of horseradish should be added as a spice.
Salt and pepper, garlic, herbs are essential ingredients when preserving vegetables for the winter.

What sauce is needed for canning?

The correct marinade for cucumbers for this recipe can be spicy ketchup, which is easy to find in the store, and its price is budget-friendly. Add your favorite spices, dilute with hot water, and add cooking. If you need something with a more interesting taste, purchase ready-made sauce - almost all brands have good options for canning. A couple of tips from professionals:

The fewer artificial extra ingredients, the better. For high-quality preservation, simple spices are enough: cloves, pepper.
If you don’t have classic chili ketchup, you can buy any tomato sauce, although it would be more correct to buy tomato paste, to which herbs and spices are added.

Cucumbers with ketchup for the winter without sterilization, recipe

If you think that cucumbers and ketchup cannot be prepared for the winter without sterilization, then you are mistaken. Our next recipe is direct confirmation of this. It is impossible to distinguish ready-made cucumbers with ketchup from traditional ones by taste without sterilization. But they cook much faster in time.

Ingredients for cucumbers in ketchup without sterilization

cucumbers – 3 kg
water – 200 ml
salt – 1.5 tbsp. l.
sugar – 180 gr.
vinegar – 150 ml
ketchup – 250 gr.
garlic – 2 cloves
dill

Instructions for preparing pickled cucumbers in ketchup marinade

Wash the cucumbers, cut off the “butts” and dry slightly.
Place dill and garlic in clean jars. Then add the cucumbers, placing them vertically.
In a small saucepan with water, combine tomato sauce, vinegar, sugar and salt. Bring the marinade to a boil and skim off the foam.
Bring approximately 3 liters of water to a boil and pour into jars. Let sit for 5 minutes and drain. Bring the brine to a boil again and pour into the jars for 10 minutes. Drain the water and add the hot marinade.
Seal with lids and turn upside down. Let cool at room temperature.

Recipe for cucumbers with chili ketchup

The key rules for home canning and the principle of selecting ingredients to make cucumbers with chili ketchup for the winter are identical to the classic recipe for rolling vegetables. You can take any products you like or just pour the mentioned hot sauce into a jar. However, if this dish is an innovation for you, and you are afraid of making a mistake, try any of the 4 recipes below. The volume of ingredients in each of them is calculated for a liter jar - this way you can safely taste the preparation and decide whether you need to make more.

Spicy cucumbers in chili sauce for the winter

The classic recipe will make the dish a favorite for connoisseurs of piquant taste: in addition to spicy ketchup, it also contains vinegar. The amount of salt is reduced due to the spices in the sauce, but if you took pure tomato paste, you will have to add additional ingredients, otherwise the appetizer will not be spicy. Before you start working with products, do not forget to prepare the jars.

Main ingredients:

water – 0.9 l;
cucumbers – 1.1 kg;
dill with umbrellas - 2 pcs.;
currant leaf – 3-4 pcs.;
vinegar 6% - a glass without a rim;
chili sauce – 140 g;
granulated sugar – 5 tbsp. l.;
salt – 60 g.

Preparing cucumbers for the winter:

Bring the sugar dissolved in water to a boil. Cool.
Cut off the ends of washed cucumbers. If the fruits are too large, cut them into thick slices (relevant for liter containers).
Wash the currant leaves, line the bottom of the jar with them, and distribute the dill umbrellas on top.
Place the cucumbers tightly, pour sugar syrup into which chili sauce has been mixed. Add salt, add vinegar.
Place the jar in a basin or pan, add water. Wait until it boils, remove and put on the lid.

This very spicy, bright and interesting appetizer (or addition to meat dishes) is unusual in its set of components:

cucumbers – 1.3 kg;
mustard seeds – 5 pcs.;
allspice – 3-4 pcs.;
vinegar – 120 ml;
sugar – 4 tbsp. l.;
dry tarragon – 1 tsp;
oak leaves – 3-4 pcs.;
chili ketchup – 2 tbsp. l.;
Bay leaf.

Preparation:

Fill a washed liter jar with cucumber halves, spices and herbs.
Boil vinegar with sugar and pour into a jar.
Without closing the container, place it in a cold oven. Heat to 150 degrees, marinate for half an hour.
Remove from the oven, close and let cool.

Cucumbers with ketchup without sterilization

In terms of shelf life, the appetizer will not lose to classical preservation, but preparation will take a little more time, since it takes place in 2 stages: first you will need to soak the cucumbers, and then carefully work with the brine. If you don't want to use vinegar, you can take citric acid, but dissolve it in the liquid while still boiling. Some housewives pour vegetable oil on top to ensure that the product is preserved until winter.

Ingredients:

small cucumbers with a pimply surface - 5 pcs.;
chili ketchup - a glass;
horseradish root – 1/2 pcs.;
vinegar 9% - spoon;
salt with sugar - 4 tbsp. l.;
a full stalk of dill;
head of garlic.

Cucumbers with chili ketchup without sterilization are prepared as follows:

Pour the washed cucumbers with cold water, changing it several times over 4 hours.
Fill the jar with herbs (horseradish, garlic, dill), alternating it with cucumbers. Pour in boiling water and place the lid on top (do not put it on).
After half an hour, drain the liquid, boil with salt and sauce, and pour in the cucumbers again.
Season with salt, add vinegar, and close immediately.

Cucumber salad with chili ketchup for the winter

A simple version of a vegetable snack that can be prepared in half an hour and eaten in a matter of minutes. Such cucumbers with chili ketchup for the winter should definitely be written down in your cookbook and placed on a shelf in the cellar or pantry. They will crisply crunch on your teeth and remind you of the hot summer. The composition of the preserve allows it to be used as a side dish for any dish:

small strong cucumbers – 4 pcs.;
eggplant – 1 pc.;
carrots – 2 pcs.;
chili ketchup – 70 ml;
winter garlic – head;
citric acid - level spoon;
horseradish - to taste;
dill - a bunch;
salt – 50 g.

Preparation:

Wash, peel and chop the vegetables as desired.
Place in a jar, interspersed with greens.
Pour boiling water with citric acid dissolved in it over the cucumbers. The amount of water is not indicated, since it varies according to the density of the vegetables.
Add spices and boil in a water bath.
Close, cool.

Cucumbers in chili ketchup are a recent culinary invention. However, many housewives have already tried the new recipe, appreciated it and even managed to recommend the innovation to their friends and acquaintances. Where did the new dish come from? If you type the name of the recipe into search engines, you will find out that ketchup is most often used. We can assume that this is an original and successful marketing ploy. But you can use not only this brand of ketchup, but any other. So, perhaps this recipe is the invention of our talented housewives. In any case, the cucumbers turn out aromatic, with a piquant, pungent taste, and we are grateful to the inventor of the new recipe, whoever he is. In addition to ketchup, you can add those herbs and spices that you like - to the maximum or very little. This time we will prepare pickled cucumbers with chili ketchup for the winter, we will prepare this preserve from small cucumbers, the cucumbers will turn out to be a little spicy, aromatic, crispy, they are perfect for both salads and snacks.

Recipe No. 1. Pickled cucumbers with “Torchin” chili ketchup

Canned spicy cucumbers with allspice, ketchup, sealed whole in small jars.

TIME: 60 min.

Easy

Servings: 1.5 liters

Ingredients

small cucumbers – 1 kg,
water for marinade – 0.5 l,
vinegar - 0.5 cups,
ketchup “Chili” Torchin – 150 g,
sugar – 1 glass,
salt – 1 tbsp. spoon,
allspice – 7 pcs.,
bay leaf – 2 pcs.,
dill umbrellas – 4 pcs.,
garlic – 4 pcs.

Chili cucumbers with ketchup for the winter. Photo

Now let's look at how to cook cucumbers with chili ketchup, onions and carrots for the winter. This recipe for cucumbers with chili ketchup is no less easy to prepare and tasty than the previous one. The marinade in this recipe will be exactly the same as in the previous one.

Ingredients:

Cucumbers – 3 kg.,
Carrots – 1 kg.,
Onions - 1 kg.,
Garlic – 500 gr.

Canned spicy cucumbers with allspice, ketchup, sealed whole in small jars.

Preparation

For this dish, it is better to try to select small cucumbers to close them in liter or half-liter jars. Place them in cold water for two hours to give them freshness. For the marinade, add 2 tablespoons of salt, 2 cups of sugar and a pack of Chili ketchup to 1 liter of cold water.

Boil and add a glass of vinegar. We increase or decrease the amount of marinade as necessary. So, for 1 kg of cucumbers we will need to reduce the amount of marinade by approximately half while filling the jars to the maximum.

While the marinade is on the fire, let's take care of the cucumbers. Cut off the ends of the fruit on both sides. Place chopped garlic cloves, bay leaves and allspice peas at the bottom of a sterilized jar.

Fill the jar with cucumbers, and put 1-2 umbrellas of fresh or dry dill on top.

Fill the jar with marinade and vinegar.

Cover with a pre-boiled lid and set to sterilize in a water bath in a saucepan. Place a jar rack on the bottom. The water in the pan should be warm. Sterilize a liter jar from the start of boiling water for 10-12 minutes until the cucumbers turn olive green.

Roll up the lid and turn the jar over. We hide it away so as not to be tempted by cucumbers until winter. This number of cucumbers yielded 1 liter jar of cucumbers in chili ketchup and one half-liter jar.

Recipe No. 2. Canned cucumbers with Chili ketchup in slices for the winter

We prepare pickled cucumbers with Chili ketchup for the winter. We cook an unusual marinade, the highlight of which is the hot sauce; it goes well with the rest of the ingredients. The cucumbers turn out very tasty, crispy, slightly sweet, and at the same time with a certain piquant spiciness. This appetizer will decorate any banquet table, party, or family dinner; cucumbers are good not only as an individual addition to dishes, but they are also great for various salads: Olivier salad, vinaigrette, vegetable salad.

Grocery list:

three large cucumbers;
garlic clove;
30 grams of vinegar;
4 black peppercorns;
0.3 tsp. salt;
140 grams of water;
40 grams of hot Chili ketchup;
70 grams of sugar.

Note: yield is 0.5 liters.

Cooking method

We choose fresh cucumbers, ideally picked from the garden; if it is possible to get small cucumbers, we pickle them whole; if the cucumbers are large, we will cut them. First of all, soak the cucumbers in clean cool water, leave them for about three hours, during which we change the water several times.

Using a clean kitchen towel, dry the cucumbers, then cut off the edges on both sides.

Next, cut the cucumber into four parts, you can also cut it as you wish - into cubes or circles.

We fill sterile jars with quartered cucumbers, place them quite tightly, shake the jar a little so that the cucumbers fit into it more tightly.

Let's start cooking the marinade, add chili ketchup to a measured amount of clean water, add all the other selected spices, add garlic slices, cook the marinade over moderate heat for three minutes, at the very end add a dose of vinegar, bring to a boil, remove from heat.

We do not filter the spices; we pour the prepared cucumbers along with them.

We sterilize the jars in a pan of suitable volume, sterilization time is 10 minutes.

When a couple of years ago I came across a recipe on the Internet for how to prepare canned cucumbers with Torchin brand Chili ketchup for the winter, at first I was quite skeptical about it. However, after reading a lot of positive and simply laudatory reviews, I looked at my mountain of fresh cucumbers and realized: this summer I need to experiment! It turned out to be a very fruitful year then, and I didn’t want the collected vegetables to go to waste. And my gourmet soul has long been asking for something new and spicy. I didn’t regret it one bit later!

Naturally, my pickled cucumbers didn’t survive winter. Out of impatience, we opened the first jar back in October... And then it started! All my other twists and turns have temporarily faded into the background. No, well, it’s true, it’s a very piquant taste, moderately spicy, with a slight sourness.

Ingredients

3-3.5 kg fresh cucumbers;
packaging of Chili ketchup “Torchin”;
1 tbsp. vinegar 9%;
1 tbsp. Sahara;
2 tbsp. spoons of salt;
1.5 liters of clean water;
bay leaf, hot pepper, black and allspice peas, garlic - to taste.

The output is designed for 5 liter jars, depending on the size of the cucumbers. It is preferable to choose small ones (gherkins) or medium ones, as they look better when serving, but you can also cut large ones lengthwise into 4 pieces or more.

How to preserve cucumbers with chili ketchup

There are two ways to roll up this preservation: with sterilization and without sterilization. There are many adherents of both the first option and the second. Which one is more convenient - choose for yourself, I’ll give you both. Please note that you need to thoroughly wash the jars of baking soda.

Method No. 1 with sterilization

Wash fresh cucumbers and cut off their stems.

Boil water, add ketchup, sugar, salt and mix. Pour in vinegar.

Boil the resulting marinade for 5 minutes.

Sterilize dishes and lids over steam or in the microwave.

Cut the garlic into thin slices and the chili into slices.

Place spices (allspice, black pepper, garlic, bay leaf) into clean jars. Add hot pepper as desired.

Cover the jars with lids and place them in a saucepan with warm water to sterilize. Liter containers must be sterilized for about 10 minutes after the water boils until the color changes.

Take out the jars, roll up the lids, turn them over and leave them in a warm place until they cool completely.

Method No. 2 Without sterilization

Wash and trim the cucumbers. To give them their former freshness, you can soak them in cold water for a couple of hours.

Cut the garlic and chili pepper into medium-sized pieces. Place spices at the bottom of a clean, but not sterilized jar. Fill with cucumbers, pour boiling water over them and leave to stand for 15 minutes.

Using a plastic lid with holes, drain the water from the jars into the pan. Add sugar, salt and ketchup there. Boil for 5-7 minutes. Pour vinegar into the pan - you get a ready-made marinade.

Sterilize the lids. Pour the prepared hot marinade into jars and roll them up.

Turn the jars over, wrap them in a warm blanket and leave until completely cool. Such seaming should be stored in a cool, dark place: a pantry, cellar or refrigerator; they can easily last all winter. Even at the beginning of spring they still have a great crunch.

The recipe is universal in its own way: you can use the same principle with eggplants. I tried it, and my family also rated the result very highly.

Prepare yourself while the fresh vegetable season is in full swing!

Watch the video below, everything is simple and clear.

Well, let's crunch some canned cucumbers together this winter?

Spicy cucumbers for the winter are an incredibly tasty preparation that sometimes runs out quickly. If you wish, you can use a simple sauce instead of chili ketchup. Today we offer step-by-step photo and video recipes for cucumbers with ketchup without sterilization and with Chili ketchup from Torchin.

Do you love pickled cucumbers, but are you tired of ordinary recipes? Then my recipe will certainly delight you with a pleasant taste. These cucumbers turn out very crispy, tasty and with a slight spicy note!

Ingredients for 1.5 kg of cucumbers:

“Chili” ketchup – 3-4 tablespoons;
sugar – ½ cup;
salt – 1 tablespoon;
vinegar 9% - ½ cup;
water – 700-800 ml.

Seasonings:

black peppercorns – 10 pieces;
bay leaf – 4 pieces;
horseradish leaves - 1 piece;
horseradish root – 1 piece;
dill (umbrellas) – 3 pieces;
cherry leaves - 3-4 pieces;
currant leaves – 4-5 pieces;
garlic - 1 head.

Cooking method

To marinate cucumbers in ketchup, prepare all the necessary ingredients: wash the cucumbers and all the leaves, peel the horseradish root and the head of garlic. Use a measuring cup to measure salt, pepper and vinegar. We sterilize jars with tin lids in advance.

Fill the jar with washed cucumbers, compact them tightly enough. On top we put a few more leaves, garlic, pepper and horseradish.

Pour water into the pan, add water, sugar, salt and ketchup. Mix. We put it on the stove. Cook over medium heat until boiling. After this, add vinegar and boil for another 5 minutes.

Then pour the hot marinade into the filled jars of cucumbers, leaving 1 cm to the edge of the container.

After this time, we take out the cans and roll them up with a special key for twisting. Turn the top upside down and wrap it in a warm blanket until it cools completely.

Pickled cucumbers in ketchup are ready!

This preparation will come in handy for any housewife, especially if she has guests!

Cucumbers with Chili ketchup for the winter

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Photo of cucumbers with Chili ketchup for the winter

The recipe for cucumbers with Chili ketchup is simple, below is a kind of base, a classic version of the dish. The cooking process itself does not take much time, and the result is pleasantly pleasing in taste.

Ingredients:

Cucumbers - for 2 liter jars;
Chili ketchup – 140 g;
Garlic – 5-6 cloves;
Sugar – ½ cup;
Vinegar – ½ cup;
Laurel – 2 pcs.;
Salt – 30 g;
Black pepper - to taste;
Water – 1 l.

Preparation:

The first step is to wash the cucumbers and dry them.
Containers for preservation are sterilized. It is recommended to boil the lids in water.

Important!

As a rule, there are few spices in recipes for cucumbers with Chili ketchup, because the ketchup itself is aromatic. Traditionally, the recipe contains nothing except laurel and black pepper; you can only add allspice, but if desired.

Laurel, pepper, and garlic are placed in jars.
A brine is made in a saucepan from water, salt, sugar, ketchup, and when everything boils, vinegar is also added.
Sterilized containers are filled with cucumbers. Large fruits are usually placed on the bottom, and small ones on top. If the cucumbers are all large, then they can be cut into “convenient” pieces.
When the jars of cucumbers are ready and the brine has boiled, it is poured into containers and covered with lids.
To keep the preserves longer, containers with brine are placed in a low saucepan with water and sterilized. After this, the preservation can be sealed.

Canned cucumbers with Chili ketchup are ready, you can turn them over, cover them with a thick cloth for a day, and then put them away with the rest of the winter preparations.

Cucumbers with Chili Torchin ketchup without sterilization

Photo of cucumbers with Chili Torchin ketchup without sterilization

Cucumbers with Chili Torchin ketchup turn out spicy and crispy. But to make the dish work, you need to follow the basics of cooking. The recipe below has a rich aroma of spices.

Ingredients:

Cucumbers - for 3-4 liter jars;
Ketchup Chili Torchin – 8 tbsp. l.;
Garlic – 1 head;
Dill - to taste;
Sugar – 200 g;
Salt – 60 g;
Vinegar – 250 ml;
Laurel - several leaves;
Allspice – 3 peas in each jar;
Cloves – 2-3 pcs. on the jar;
Water – 1.75 l.

Important!

To ensure that canned cucumbers are firm and crispy, they must be soaked for 2-3 hours before putting them in jars. You can also get crispy cucumbers if you put a small piece of oak bark at the bottom of the jar.

Preparation:

The cucumbers are washed and placed in water for 2 hours. The tails can be trimmed or left. But you need to understand that if there are no tails, the cucumbers will marinate faster.
Preservation jars are sterilized, when dry, allspice to taste, bay, garlic, cloves, and dill are placed in them.
Cucumbers are placed on top of the seasonings, as tightly as possible.
A marinade is prepared in a saucepan or saucepan from water, ketchup, salt, and sugar. When it boils, vinegar is added to it.
The marinade is poured into the jars, and then they are sealed, turned over and left to cool under a thick blanket.

If desired, you can put a horseradish leaf on top of the cucumbers in the jar to protect the preservation from mold. If horseradish root is added, then it is simply placed with spices, at the bottom of the jar or on the side. Mustard seeds, oak leaves, tarragon are additional ingredients that can be used as desired. You can add them to taste, but not too much.

Cucumbers with ketchup for the winter - recipe with photos step by step without sterilization

Ingredients for 1 kg of cucumbers:

boiled water - 1 liter;
ketchup - 4 tablespoons;
table vinegar 9% - 2 tablespoons;
sugar - 2 tablespoons;
salt - 3 teaspoons.

Seasonings:

garlic - 4 cloves;
horseradish leaves - 2 pieces (small);
currant leaves - 4 pieces;
dill umbrellas - 4 pieces;
allspice peas - 4 pieces.

Recipe

Before you start canning cucumbers, soak the cucumbers in water for a couple of hours. They will be well saturated with water, become more elastic, and will not wrinkle once they are in the jar.

Advice! If you don’t have that much time to wait, you can simply rinse the vegetables and all the greens that you will need for seaming well.

At the same time, wash the jars of soda well and sterilize each one for five minutes. We also boil the lids a little.

When the jars have cooled a little, put a horseradish leaf, dill umbrellas, currant leaves, peeled garlic and allspice on the bottom. If desired, add a couple more sprigs of parsley.

Place the washed cucumbers tightly into jars.

And pour boiling water for 10-15 minutes. During this time, not only the jars, but also the cucumbers themselves will be sterilized a little. Cover the top with a lid.

Then pour the water back from the cans into the pan, add ketchup, table salt and granulated sugar. You can use any ketchup. For those who love spicy dishes, you can take chili ketchup, which will add spice to your cucumbers or cook. Place on the stove, let it boil, reduce the heat a little and simmer for another minute. Then pour in vinegar, stir and turn off the stove.

And immediately fill the cucumbers with marinade almost to the very top of the neck. We close the jars with tin or screw caps. We turn them upside down and wrap them in a blanket or something warm. Leave it like this until it cools completely, which usually takes about a day.

We store cucumbers with ketchup along with the rest of the twists in the cellar or in the pantry in the apartment. The workpiece is ready. Wait until winter and enjoy these crunchy and flavorful cucumbers.

Bon appetit!

Today I present unusual recipes for preserving crispy cucumbers for the winter - in chili ketchup. Long gone are the days of summer when we simply pickled vegetables with water and a minimal set of spices. Culinary science is moving forward, and housewives are actively involved in making massive winter preparations. Agree, simple, conventional canning is quite boring. Households demand pickles. Therefore, all new products quickly become popular.

Keep some interesting pickling recipes with an unusual taste. But first, a few words on how to approach the process correctly.

Cucumbers with chili ketchup for the winter - recipe

Preparing cucumbers with chili ketchup for the winter begins with preparing the jars. Canning jars can be either liter or larger. Sterilize the jars in boiling water, over steam, in the oven or in the microwave. Wash the cucumbers you plan to preserve thoroughly with water. Cut off their tail (butt) and the end near the stalk.

Peel the garlic cloves. Packing them tightly, fill the jars with cucumbers.

Place garlic cloves in jars with cucumbers.

When pickling cucumbers with ketchup for the winter, it is advisable to use fresh dill umbrellas, but if you don’t have them, dill seeds (of course, only fresh and aromatic ones), or a couple of sprigs of green dill, are quite suitable. So, we also put dill in jars with cucumbers.

Prepare the marinade. Boil water in a saucepan. Add the required amount of salt, sugar and vinegar.

Add chili ketchup to the marinade.

Stir the marinade with chili ketchup. Boil it for another 5 minutes. Salt and sugar should completely dissolve during this time. By the way, this ketchup marinade can be used not only for pickling cucumbers, but also for zucchini, eggplant, and bell pepper.

While the marinade is cooking, scald the metal lids with boiling water. Pour hot marinade with chili ketchup into jars of cucumbers.

Roll them up immediately. After rolling, pickled cucumbers with chili ketchup for the winter should stand wrapped and upside down until completely cooled. Take the chilled jars of cucumbers to the basement or any other cold place.

A few secrets for preparing cucumbers with chili ketchup

Zakatka with chili sauce is delicious, I recommend making it in liter jars. Very convenient - opened and ate.
To preserve the most delicious preparation, select small specimens.
It won't be a big crime if you use large, overgrown cucumbers. In this case, cut them into pieces and slices so that more can fit into the jar.
Don't neglect soaking. It will take you a couple of hours, but in the end the greens will come out strong and crispy.
Any spicy ketchup under the “Chili” brand will work for marinating. The most popular are “Torchin” and “Maheev”, they meet the standards for preparing real ketchup. Good sauces from local producers. As a rule, they are of better density and have a rich taste.

Pickled cucumbers with chili ketchup - recipe with sterilization

Pickling is the traditional preparation of cucumbers in liter and three-liter jars. I offer a recipe with a perfectly selected combination of ingredients. I think cucumbers are the most delicious. I recommend starting with this method of preservation.

You will need for 4 liter containers:

Cucumbers.
Water – one and a half liters.
Ketchup – 300 ml.
Acetic acid 9% – glass.
Sugar - a glass.
Salt – 2 large spoons.

Place in each jar:

Garlic cloves - a couple of pieces.
Umbrella of dill.
Peppercorns – 5 pcs.
Horseradish leaf.

Canning recipe

Trim the ends of the greens and fill them with cool water. Leave to soak for a couple of hours, thanks to this they will become crispy after marinating.

Wash and dry the jars. Place the ingredients indicated in the recipe on the bottom.

Fill tightly to the top with cucumbers. If there is room left, add some chopped vegetables.

Cook the marinade by pouring water into a pan, adding spices - salt, chili, granulated sugar. Wait for it to boil, cook for 3 minutes. Pour in the vinegar, let it boil again and pour the marinade into the jars.

Pour hot water into a large saucepan and place a towel on the bottom. Place the jars to sterilize. Don't forget to cover with lids. For a liter container, 10-15 minutes is enough.

Roll up, turn over, cool. Check the seal for leaks. If necessary, reroll. It is allowed to store this preservation even in apartment conditions.

Attention! If you want to immediately enjoy the delicious chili preparation, leave one jar without sterilization. Pour marinade over it and place it on the refrigerator shelf. After 2 days you can take a sample.

Cucumbers in chili ketchup without sterilization in liter jars

The second option of salting for the winter will take place without sterilization. The selection of ingredients is slightly different, and in the end you will get spicy, crispy cucumbers with amazing taste.

Take for each jar:

Cucumbers.
Currant leaves.
Dill - sprig.
Garlic – 2 cloves.

For marinade for 4 jars:

Granulated sugar – 100 gr. (4 spoons).
Water – 1.5 liters.
Chili – 8 large spoons.
Acetic acid – 75 ml.
Salt – 5 tablespoons.

Preparation for the winter:

Be sure to soak the vegetables for a couple of hours, trimming the butts.
Place garlic, dill sprigs, and currant leaves in jars. If you have a desire to add bay leaf and pepper, don’t deny yourself.
Fill the jars with greens. Cut large ones into pieces to fill the containers more densely.
Pour boiling water over it. Allow time for the contents to warm up.
After 10-15 minutes, pour the water back into the pan.
Add sugar, ketchup, salt, vinegar. Boil, return the boiling marinade to the jars.
Roll up under an iron lid, turn over, let cool upside down.

Crispy cucumbers with ketchup for the winter, recipe

Many people love pickled cucumbers not so much for their spicy taste, but for the opportunity to crunch them with appetite at the dinner table. But few people know that crispy cucumbers with ketchup for the winter, the recipe for which you will find below, are much easier to prepare than ordinary pickles. The fact is that it is thanks to the characteristics of the marinade and the set of herbs that are used in this recipe that the cucumbers turn out incredibly crispy and strong.

Ingredients for crispy cucumbers with ketchup for the winter

cucumbers – 1 kg
water – 800 ml.
ketchup – 100 gr.
salt – 1 tbsp. l.
sugar – 80 gr.
vinegar – 150 ml
currant leaves
oak leaves
horseradish leaves

Step-by-step instructions for preparing cucumbers with ketchups that are crunchy

The most important condition by which you can be sure that the cucumbers will turn out crispy is the right vegetables. Cucumbers should be small, young and strong. They need to be washed and cut at the ends.
Glass containers should be thoroughly washed with soda, sterilized and wiped dry.
You need to put leaves on the bottom of the jars: horseradish, currants, oak. This set of herbs also plays an important role in the pickling process, as their tannins allow vegetables to maintain their shape and prevent them from becoming soft.
Place cucumbers in jars.
Then you should do the brine. Add sugar, salt, vinegar and sauce to the water. Mix everything and bring to a boil.
Pour in the hot marinade and cover with a lid. Let stand for 20 minutes.
Place a towel on the bottom of the pan, place the jars and pour boiling water to about halfway. Put on fire and boil for 15-20 minutes. Cover with lids, turn over and let cool in a warm blanket.