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

Cucumbers are vegetables that are versatile in processing. They are preserved, salted, 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 it takes a little time to harvest. The product has a spicy spicy taste, retains nutritional value for a long time.

Marinade using sauce is colored reddish

How to roll cucumbers with chili ketchup for the winter

In order for cucumbers canned with chili ketchup to turn out elastic, with good taste and 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 salted 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 along with the peel, then the workpiece turns out to be beautiful and more useful substances are stored in it. It is advisable to take varieties bred specifically for canning. Preference is given to vegetables grown on open ground, because they have an elastic and dense peel.

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

The recipes include a variety of spices and herbs. In many harvesting methods, cherry, oak or currant leaves are present, they have tannic properties, and mountain ash is 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 certain norm. The same approach to spices (pepper, cinnamon, cloves, bay leaf).

It is necessary to observe the dosage of preservative, sugar and salt recommended in the recipe.

Before laying 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 there is even a small crack on it. Only clean containers are used, they are pre-washed with baking soda, then sterilized together with lids by any usual method.

Classic Cucumber Chili Ketchup Recipe

The components are designed for 5 liter jars, leaves and spices are added as desired. Components of the workpiece:

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

The 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 – on top.
2. Cucumbers with cut ends are placed on the greens. Stacked tightly so that free space remains at a minimum.
3. Pour boiling water to the brim, put lids on top, warm vegetables in this form for 20 minutes.
4. The water is drained, all components of the workpiece are introduced, put on the stove.
5. Fill jars to the brim with boiling filling.
6. They put it in a wide saucepan with warm water so that the liquid reaches the shoulders of the container, put a lid on top, put it on a heating household appliance. After boiling, stand for another 15 minutes. Roll up and wrap for a day.

Convenient containers for preservation – these are jars of small volume

Convenient containers for preservation – these are jars of small volume

Recipe for cucumbers with chili ketchup per liter jar

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

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

Step-by-step cooking:

1. Peeled garlic is cut into circles.
2. Cucumbers are shaped into slices.
3. A liter container is filled with spices and vegetables, poured with boiling water, the raw material is heated for 15 minutes.
4. The liquid is drained, a preservative is introduced with sugar, sauce and salt, the filling is allowed to boil and returned to the vegetables.

Sterilize for 15 minutes, clog, put on lids and insulate.

Cucumbers with chili ketchup with sterilization

With this method of preservation, there is no need for pre-heating of raw materials, the product is prepared by sterilization. Spices (including garlic and leaves) are optional. All ingredients except the preservative are introduced during the laying of vegetables. Components:

• coarse salt – 1 tbsp. l .;
• vinegar – 125 ml;
• hot sauce – 150 g;
• granulated sugar – 100 g;
• cucumbers – 1,2 kg.

Banks with the workpiece are placed in a saucepan with warm water, 40 minutes should pass from the moment of boiling. Before removing the dish from the stove, pour in the vinegar. Cork and carefully wrap containers.

Cucumbers in spicy chili ketchup

A quick and easy recipe for canned cucumbers with chili ketchup will come in handy for lovers of spicy snacks. For 1 kg of the main product, 1 liter of water will go. Additional ingredients you will need:

• tomato sauce – 100 g;
• dill and spices in a free dosage;
• hot pepper (red or green) – 1 pc.;
• preservative 9% – 180 ml;
• salt – 1,5 Art. l .;
• sugar – 5,5 st. l.

Recipe technology for cucumbers with tomato chili sauce:

1. Peppers are crushed into rings.
2. The jar is filled with vegetables, spices and herbs with pepper are evenly distributed.
3. Tomato sauce is put into the water along with salt and sugar, boiled for 2 minutes, the preservative is poured in and the container is filled to the brim with raw materials.

Sterilize for 20 minutes, roll up and insulate.

How to close cucumbers with Torchin chili ketchup

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

Components of blanks for 3 kg of vegetables:

• standard packaging of ketchup from Torchin;
• a set of spices and leaves with herbs at will;
• garlic – 1 head;
• sugar and vinegar in equal quantities – 200 g each;
• table salt – 2 tbsp. l.;
• water – 1,3 l.

Prepare the workpiece according to the following technology:

1. Mix rings of vegetables with leaves, herbs, spices and grated or squeezed garlic in a wide cup.
2. In water I combine the sauce, sugar, preservative and salt, kept in a boiling state for 5 minutes.
3. The mixture is tightly packed in jars, filled with hot composition.

I sterilize the marinade in jars for 5 minutes with covered lids. They roll it up, put it upside down and cover it with jackets or a blanket.

Garlic adds flavor to canned foods

How to close cucumbers with chili ketchup: a 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.

Algorithm cooking:

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

Sterilize 5 min. and clog.

How to Pickle Cucumbers with Chili Ketchup and Cloves

Recipe set per kilogram of vegetables:

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

Algorithm for canning cucumbers with chili ketchup:

1. Put cloves, laurel, dill seeds on the bottom of the container, vegetables on top.
2. The remaining components are combined in water, boiled for 5 minutes.
3. Fill in the workpiece.

After sterilization (15 minutes), they are closed and insulated for 36 hours.

Cucumbers marinated with chili ketchup and mustard seeds

Recipe set:

• mustard (seeds) – 1 tsp.;
• small cucumbers – 1,3 kg;
• dry tarragon grass – 1 teaspoon;
• oak leaves – 5 pcs.;
• horseradish leaves – 1-2 pieces;
• apple cider vinegar – 100 ml;
• Torchin sauce – 150 g;
• salt – 1 Art. l .;
• sugar – 60

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

1. Laying begins with half a sheet of horseradish and the same amount of all the spices, fill the container with vegetables, cover with the remaining spices, pour boiling water.
2. After ten minutes of heating, 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 flavor. The composition of the workpiece:

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

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

Spices are put into the preparation based on gastronomic preferences.

Canned Cucumbers with Chili Ketchup and Horseradish

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

• horseradish root – 1 pc .;
• dill, black and red ground 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 ketchup:

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

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

Crispy cucumbers closed with chili ketchup

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

• vinegar – 100 ml;
• oak and rowan leaves – 5 pcs.;
• sugar – 3 st. l .;
• vodka – 0,5 tbsp. l.;
• spices and garlic optional;
• hot sauce – 150 g;
• hot pepper – 1 pc.

Technology:

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

An alcoholic drink is added and rolled up. With the addition of vodka, cucumbers are more elastic, and the shelf life of the product increases.

Delicious cucumbers with chili ketchup and juniper berries

Canned cucumbers with juniper fruits are obtained with a slight astringency 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. Filling requires the following components:

• 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 a container, filled with boiling water, heated until the color of the cucumber peel changes.
2. The liquid is drained, all the components of the marinade are introduced into it, brought to a boil. Fill containers.
3. Sterilize 10 min.

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

Storage Rules

Pickling cucumbers with ketchup, in which chili is present, must undergo final heat treatment, since this method significantly increases the shelf life of the product. Jars can be kept in a cool and 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 in food.

Conclusion

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