Canned cucumbers with chili ketchup for the winter: recipes for pickling and pickling for a liter jar

Cucumbers are vegetables that are versatile in processing. They are canned, salted, and included in assorted dishes. There are recipes with a varied set of spices, with and without sterilization. Cucumbers with chili ketchup are prepared with sterilization, but the preparation takes a little time. The product has a spicy, spicy taste and retains its nutritional value for a long time.

The marinade using the sauce is colored reddish.

How to roll cucumbers with chili ketchup for the winter

To ensure that cucumbers preserved with chili ketchup are firm, have good taste and have a long shelf life, it is necessary to follow a number of recommendations when choosing products. Fruits of different sizes are used for harvesting; small ones can be pickled whole, large ones can be cut into pieces.

The product must be fresh, without damage or rotten areas and not overripe. For pickling, cucumbers are used together with the peel, then the workpiece turns out beautiful and more useful substances are retained in it. It is advisable to take varieties bred specifically for canning. Preference is given to vegetables grown in open ground, as they have elastic and dense peel.

Purchased cucumbers quickly lose their hardness and become less elastic. After hot processing, the structure of such vegetables will be soft, without a pleasant crunch. To restore moisture in the fruits, it is recommended to place vegetables in cold water for 2-3 hours before cooking.

The recipes include a variety of spices and herbs. Many harvesting methods contain leaves of cherry, oak or currant; they have tanning properties, and rowan leaves are characterized by a bactericidal effect. The presence of leaves does not affect the taste, so they can be used or excluded. The quantity is approximately 5 pieces per liter jar, there is no specific norm. The same approach applies to spices (pepper, cinnamon, cloves, bay leaf).

It is necessary to follow the dosage of preservatives, sugar and salt recommended in the recipe.

Before adding raw materials, the container is checked for chips on the neck and cracks on the body.A damaged can will burst at high temperatures if it has even a small crack. Only clean containers are used, they are first washed with baking soda, then sterilized along with the lids using any usual method.

Classic recipe for cucumbers with chili ketchup

The components are designed for 5 liter jars, leaves and spices are added as desired. Workpiece components:

• standard ketchup package – 300 g;
• 9% vinegar – 200 ml;
• sugar – 180 g;
• table salt – 2 tbsp. l.

Technology for preparing cucumbers according to a recipe with chili ketchup for the winter:

1. All leaves are divided into 2 parts: one will go to the bottom of the container, the second will go on top.
2. Cucumbers with cut ends are placed on the greens. Place tightly so that there is minimal free space.
3. Fill with boiling water to the edge, put lids on top, and heat the vegetables in this form for 20 minutes.
4. The water is drained, all components of the workpiece are introduced, and placed on the stove.
5. Fill the jars to the brim with boiling pouring.
6. Place in a wide saucepan with warm water so that the liquid reaches the shoulders of the container, place a lid on top, and place on a heating household appliance. After boiling, leave for another 15 minutes. Roll up and wrap for a day.

Convenient containers for preservation are small-sized jars

Convenient containers for preservation are small-sized jars

Recipe for cucumbers with chili ketchup for a liter jar

For a liter jar you will need approximately 1 kg of cucumbers, 1/3 of a pack of tomato ketchup with chili pepper and a set of the following spices:

• garlic – ½ head;
• dill – inflorescences or greens – 15 g;
• salt – 1 tbsp. l.;
• vinegar – 25 ml;
• sugar – ¼ cup;
• pepper – 4 peas.

Step-by-step preparation:

1. Peeled garlic is cut into circles.
2. Cucumbers are shaped into slices.
3. Fill a liter container with spices and vegetables, add boiling water, and heat the raw materials for 15 minutes.
4. The liquid is drained, a preservative with sugar, sauce and salt is added, the filling is allowed to boil and returned to the vegetables.

Sterilize for 15 minutes, seal, place on lids and insulate.

Cucumbers with chili ketchup with sterilization

With this preservation method, there is no need to preheat the raw materials; the product is prepared by sterilization. Spices (including garlic and leaves) are optional. All ingredients except the preservative are added when adding vegetables. Components:

• coarse salt - 1 tbsp. l.;
• vinegar – 125 ml;
• hot sauce – 150 g;
• granulated sugar – 100 g;
• cucumbers – 1.2 kg.

The jars with the preparation are placed in a pan with warm water, 40 minutes should pass from the moment of boiling. Before removing the dish from the stove, add vinegar. Cap and carefully wrap the containers.

Cucumbers in spicy chili ketchup

A quick and simple recipe for canned cucumbers with chili ketchup will be useful for lovers of spicy snacks. For 1 kg of the main product, 1 liter of water will be used. Additional ingredients you will need:

• tomato sauce – 100 g;
• dill and spices in free dosage;
• hot pepper (red or green) – 1 pc.;
• preservative 9% –180 ml;
• salt – 1.5 tbsp. l.;
• sugar – 5.5 tbsp. l.

Recipe technology for cucumbers with tomato chili sauce:

1. Pepper is crushed into rings.
2. The jar is filled with vegetables, spices and herbs with pepper are evenly distributed.
3. Add tomato sauce along with salt and sugar into the water, boil for 2 minutes, add a preservative and fill the container to the brim with raw materials.

Sterilize for 20 minutes, roll up and insulate.

How to cover cucumbers with Torchin chili ketchup

Torchin ketchup with chili pepper is one of the hottest, but in terms of concentration and taste it occupies a leading position in the rating.It is preferred for preparing winter preparations; the marinade turns out rich and quite spicy, with a pleasant tomato aroma.

Ingredients for 3 kg of vegetables:

• standard packaging of Torchin ketchup;
• a set of spices and leaves with herbs as desired;
• garlic – 1 head;
• sugar and vinegar in equal quantities - 200 g each;
• table salt - 2 tbsp. l.;
• water – 1.3 l.

The workpiece is prepared using the following technology:

1. In a wide bowl, mix vegetable rings with leaves, herbs, spices and grated or squeezed garlic.
2. I combine the sauce, sugar, preservative and salt in water and keep it boiling for 5 minutes.
3. The mixture is placed tightly into the jars and filled with the hot mixture.

I sterilize the marinade in jars for 5 minutes with the lids on. Roll up, place upside down and cover with jackets or a blanket.

Garlic adds extra flavor to canned food.

How to cover cucumbers with chili ketchup: recipe with herbs and garlic

To prepare a delicious winter dish you need the following products:

• tomato hot sauce – 300 g;
• preservative 9% - 200 ml;
• sugar – 200 g;
• salt – 60 g;
• green dill, cilantro, parsley - 0.5 bunch each;
• garlic – 2 heads;
• cucumbers – 3 kg.

Cooking algorithm:

1. The greens are chopped, the garlic is separated.
2. Cucumbers mixed with herbs and garlic are compactly placed in a container.
3. Pour boiling water over it and heat until the color of the vegetables lightens.
4. Then the drained liquid is boiled and the workpiece is filled again and left for 10 minutes.
5. Sauce and spices are mixed in vegetable water. When the mixture boils, pour the jars.

Sterilize for 5 minutes. and sealed.

How to pickle cucumbers with chili ketchup and cloves

Set of recipes per kilogram of vegetables:

• cloves – 10 pcs.;
• chili sauce – 5-6 tbsp;
• dill seeds – 1 tsp;
• salt – 1 tbsp. l.;
• vinegar – 100 ml;
• sugar – 30 g;
• water – 600 ml.

Algorithm for canning cucumbers with chili ketchup:

1. Place cloves, bay leaves, dill seeds on the bottom of the container, and vegetables on top.
2. Combine the remaining components in water and boil for 5 minutes.
3. Fill the workpiece.

After sterilization (15 minutes), close and insulate for 36 hours.

Cucumbers marinated with chili ketchup and mustard seeds

Recipe kit:

• mustard (seeds) – 1 tsp;
• small cucumbers - 1.3 kg;
• dry tarragon herb - 1 tsp;
• oak leaves – 5 pcs.;
• horseradish leaves – 1-2 pcs.;
• apple cider vinegar – 100 ml;
• Torchin sauce - 150 g;
• salt – 1 tbsp. l.;
• sugar – 60 g.

Method for preparing cucumbers marinated with chili ketchup for the winter:

1. Laying begins with half a leaf of horseradish and the same amount of all spices, fill the container with vegetables, cover with the remaining spices, and pour boiling water over it.
2. After heating for ten minutes, the water is drained, sauce, preservative and salt with sugar are added to it, the mixture is kept on fire for several minutes, and the workpiece is filled.
3. Sterilize jars for 10 minutes.

Seal with lids and cover with a blanket.

Cucumbers for the winter with chili ketchup, cherry and currant leaves

For the recipe, it is better to take chokeberry leaves, they will add aroma. Workpiece composition:

• cucumbers – 2 kg;
• vinegar 9% - 100 ml;
• sugar – 100 g;
• sauce – 150 g;
• salt – 1 tbsp. l.;
• cloves, dill, garlic and pepper - optional.

All ingredients and cucumbers are placed in a container and heated with boiling water.The liquid is drained and boiled together with the sauce, sugar, preservative and salt for at least 5 minutes. Containers filled with filling are sterilized for 15 minutes and sealed.

Spices are added to the preparation based on gastronomic preferences

Preserving cucumbers with chili ketchup and horseradish

Horseradish gives vegetables density and a pleasant pungency to the product. For 2 kg of vegetables take:

• horseradish root – 1 pc.;
• dill, ground black and red pepper - to taste, you can add a bitter pod and garlic;
• apple cider vinegar – 75 ml;
• sugar – 100 g;
• salt – 65 g;
• sauce – 300 g.

Recipe for canning cucumbers with spicy chili pepper-based ketchup:

1. The horseradish is cleaned and passed through an electric meat grinder.
2. Fill the container with vegetables and related ingredients, and heat the raw materials twice.
3. All ingredients are mixed in water, the mixture boils for several minutes, then it is returned to the workpiece.

Sterilize for 15 minutes. and roll it up. The preparation is suitable as an addition to any meat dish.

Crispy cucumbers closed with chili ketchup

For pickling, take fruits of technical ripeness (it is better to use gherkins). The canned product turns out to be spicy, and the vegetables are dense and crispy. Components per 1 kg of main raw materials:

• vinegar – 100 ml;
• oak and rowan leaves - 5 pcs.;
• sugar – 3 tbsp. l.;
• vodka - 0.5 tbsp. l.;
• spices and garlic as desired;
• hot sauce – 150 g;
• hot pepper – 1 pc.

Technology:

1. Cover the bottom of the container with half the leaves, place the vegetables compactly along with pepper, spices and garlic.
2. Fill with boiling water and heat for 10 minutes.
3. The preservative, sauce and spices are combined in water and kept in a boiling state for several minutes.
4. Fill the workpiece with filling and sterilize for 15 minutes.

Add an alcohol-containing drink and roll up.With the addition of vodka, cucumbers become more elastic and the shelf life of the product increases.

Delicious cucumbers with chili ketchup and juniper berries

Canned cucumbers with juniper fruits have a slight tartness and additional flavor. For 1 kg of vegetables, 10 berries will be enough. Spices, garlic and leaves are taken as desired, you can add hot peppers and herbs. The following components are required for filling:

• table salt – 1.5 tbsp. l.;
• ketchup – 100 ml;
• sugar – 100 g;
• 9% preservative – 60 ml.

Recipe algorithm for making pickled cucumbers with chili ketchup:

1. Vegetables and all spices are compactly placed in containers, filled with boiling water, and heated until the color of the cucumber peel changes.
2. Drain the liquid, add all the components of the marinade, and bring to a boil. Fill containers.
3. Sterilize for 10 minutes.

The lids are sealed, the jars are turned over and covered with a blanket.

Storage rules

Pickling cucumbers with ketchup, which contains chili, must undergo final heat treatment, since this method significantly increases the shelf life of the product. Jars can be kept in a cool, dry place for about 3 years. After opening the lids, the cucumbers are stored in the refrigerator. If the technology is not followed, the lids may bend (“inflate”), such a product is unsuitable for use as food.

Conclusion

Cucumbers with chili ketchup are a winter preparation that is in demand. Not only the vegetables, but also the filling are delicious. The product retains its taste for a long time. To better understand the technology of the recipe, the video shows the sequence of preparing cucumbers with the addition of chili ketchup.

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