Summer is an excellent season, rich in various vegetables and fruits. The most common vegetables that grow in our latitude are, of course, cucumbers and tomatoes. All the popular blanks for the winter are made of them. Let's consider with you recipes for cooking cucumbers with ketchup chili. This unusual preservation will surely please you with its sharp piquant taste and appetizing crunchy texture. Preserving cucumbers with ketchup chili does not take you much time and effort. So, be sure to try to cook this dish.
Canned cucumber with ketchup
Ingredients:
- fresh cucumbers - 2 kg;
- sweet pepper peas - 16 pcs .;
- leaves of black currant - 10 pcs .;
- horseradish root - 100 g;
- bay leaves - 5 pcs .;
- mustard powder - 2 tsp.
- greens of dill - if desired.
To fill:
- water - 5 items;
- ketchup chili - 200 g;
- sugar - 1 item;
- vinegar - 1 item;
- salt - 2 tbsp. spoons.
Preparation
The recipe for cooking cucumbers with ketchup is quite simple. For canning is best to choose the same in size and small cucumbers. In extreme cases, before cooking, they can be cut into several parts. So, take the cucumber, carefully wash it and dry it with a towel. To the bottom of the pre-prepared clean cans, lay out the bay leaf, fragrant black peppercorn, dry mustard, horseradish circles, dill greens and washed blackcurrant leaves. Then, having spread out all the spices, fill the jars with cucumbers and set them aside.
Let's proceed to the preparation of the fill. In a saucepan pour cold boiled water, add the vinegar, salt and sugar to taste, put the sharp ketchup chili. We put the saucepan on a strong fire and bring the marinade to a boil. Carefully pour our cooked hot cakes with our cucumbers and sterilize the jars on low heat for 10 minutes after boiling water, and then roll.
We serve cucumbers with ketchup on the table, about 3 days later, as a snack for meat or vegetable dishes.
Marinated cucumbers with ketchup
Cucumbers cooked according to this recipe are made in moderately salty, slightly sweet, slightly spicy, crunchy and dense.
Ingredients:
- cucumbers - 1 kg;
- garlic - 10 denticles;
- dill, currant leaves and cherries, horseradish leaves - to taste;
- sweet pepper peas.
For marinade:
- vinegar - 200 ml;
- sugar - 1 item;
- water - 3 l;
- ketchup chili - 6 tbsp. spoons;
- salt - 4 tsp.
Preparation
Banks are good for mine, at the bottom lay out all the spices: dill, horseradish, currant, cherry, etc. Cucumbers carefully mine, dry, cut off each side of the tips and densely put them in prepared cans. In each jar we throw a few cleaned cloves of garlic and 2-3 peas of sweet pepper. In the pot, pour water, put on a strong fire and bring to a boil. Next, pour the cucumbers with boiling water and leave for about five minutes. After this, gently drain the water from the
Banks with canned cucumbers put in a deep saucepan filled with water, bring to a boil and sterilize for about 10 minutes. Then we roll up the jars with sterile caps, turn it upside down and wrap it up thoroughly until it cools down completely. In a day we remove the conservation in the cellar or refrigerator for storage, pickling cucumbers in this way will help to keep them for the whole winter.
Enjoy your meal!