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Chilli Cucumber

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Chili cucumber with ketchup is a relatively new dish. Only in the last few decades, hostesses began to include him in their annual conservation. Cooking options are not very many, although it all depends on the culinary fan’s fancy, because any recipe can be improved with some additional ingredients to change the taste or flavor of the dish.

Cucumber consumption for 1, 2 and 3 liter jars

Photo of cucumber consumption for 1, 2 and 3 liter jar

Pickled cucumbers are loved by many, but it can be difficult to cook them. Recipes differ in the number of ingredients, and some do not specify how many cucumbers to take. So before describing the recipes is to clarify this issue. In general, the number of cucumbers that fit in the jar may be different in each case, because they can be stacked tightly or not tightly. But if you take the average, then:

  • 10-12 medium-sized cucumbers are taken per 1 liter jar;
  • You can put up to 16 cucumbers in a 1.5 liter jar;
  • about 20-24 medium cucumbers are placed tightly in a 2 liter jar;
  • About 3 medium-sized cucumbers or up to 20 large fruits is enough for a 3-liter jar.

The tighter the cucumbers are stacked, the less the marinade is consumed, but many people like the pickle they make from pickling, so this is a matter of taste. Someone puts a lot of cucumbers, tightly tamping the jar, and someone less so that more marinade fit together.

Cucumbers with Chile ketchup for the winter

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Photos of cucumbers with Chile ketchup for the winter

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

Ingredients:

  • Cucumbers - 2 liter jars;
  • Chile Ketchup - 140 g;
  • Garlic - 5-6 teeth;
  • Sugar - ½ cup;
  • Vinegar - ½ cup;
  • Laurel - 2 pcs .;
  • Salt - 30 g;
  • Black pepper - to taste;
  • Water - 1 l.

Cooking:

  1. The first step is to wash the cucumbers and dry them.
  2. Tanks for conservation sterilized. Covers are recommended to boil in water.
Important! Spices in cucumber recipes with Chile ketchup, as a rule, are few, because the ketchup itself is fragrant. Traditionally, the recipe is nothing but laurel and black pepper, you can only add allspice, but at will.
  1. Laurel, pepper, garlic are put into jars.
  2. In a skillet, the brine is made from water, salt, sugar, ketchup, and when everything boils, vinegar is also added.
  3. Sterilized containers are filled with cucumbers. Large fruits are usually laid on the bottom, and small ones upstairs. If the cucumbers are large, they can be cut into "convenient" pieces.
  4. When the cucumber jars are ready and the brine is boiling, it is poured into containers and covered with lids.
  5. To preserve longer stored, the brine containers are placed in a low saucepan with water and sterilized. After that, you can close the preservation.

Canned cucumbers with Chile ketchup are ready, you can turn them over, cover them with a thick cloth for a day, and then remove them for the rest of the winter harvest.

Cucumbers with ketchup Chile Torchin without sterilization

Photo cucumbers with ketchup Chile Torchin without sterilization

Sharp and crunchy cucumbers are obtained with Chili Torchin ketchup. But to get the dish, you should follow the basics of cooking. The recipe offered below differs in saturated aroma of spices.

Ingredients:

  • Cucumbers - 3-4 liter jars;
  • Ketchup Chile Torchin - 8 tbsp. l .;
  • Garlic - 1 head;
  • Dill - to taste;
  • Sugar - 200 g;
  • Salt - 60 g;
  • Vinegar - 250 ml;
  • Laurel - a few leaves;
  • Allspice - 3 peas in each jar;
  • Carnation - 2-3 pcs. on the bank;
  • Water - 1.75 l.
Important! In order for canned cucumbers to be elastic and crispy, they should be soaked for 2-3 hours before putting them into the jars. Also, crispy cucumbers are obtained if you put a small piece of oak bark on the bottom of the jar.

Cooking:

  1. Cucumbers are washed out and put in water for 2 hours. Tails can be trimmed or left. But you need to understand that if the tails will not, cucumbers will marinate faster.
  2. Banks for preservation are sterilized when dry, they put allspice to taste, laurel, garlic, cloves, dill.
  3. Cucumbers are placed on top of the seasonings as tightly as possible.
  4. In a skillet or saucepan, a marinade is prepared from water, ketchup, salt, and sugar. When it boils, vinegar is added to it.
  5. Pour the marinade into the jars, and then cork them, turn them over and put them to cool under a thick blanket.

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

Cucumber Chili and Vegetables Cucumber Recipe

Photo of cucumber recipe with chili ketchup and vegetables

To improve the taste of cucumbers, you can add in addition to ketchup also some other vegetables.

Ingredients:

  • Cucumbers - 3 kg;
  • Onion - 1 kg;
  • Carrots - 1 kg;
  • Chile ketchup - 250 ml;
  • Garlic - 300 g

Marinade:

  • Sugar - 2 tbsp. l .;
  • Salt - 1 tbsp. l .;
  • Vinegar (table) - 3 tbsp. l .;
  • Water - 1 l.
Important! Bitter cucumbers, even after pickling, do not taste very good, so you should try them before you buy or during harvest.

Cooking:

  1. Vegetables must be well washed, onions, garlic and carrots clean. Then they are cut into circles.
  2. Sliced ​​vegetables are folded into a common basin and mixed with ketchup.
  3. The resulting mass is laid out in jars.
  4. In a skillet boil the brine from sugar, salt and water. When it boils, vinegar is poured into it and immediately everything is turned off.
  5. Ready brine immediately poured into banks and sealed with lids.
  6. Within 24 hours, the preservation should be turned upside down under a warm blanket.

When the banks have cooled, they must be carried away to a cool, dark room, to the rest of the winter harvest.

Canned cucumbers with chilli ketchup and eggplants

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Photo of canned cucumbers with chili ketchup and eggplants

A tasty snack can be made by adding eggplants to cucumbers.

Ingredients:

  • Cucumbers - 4 pcs .;
  • Eggplant - 1 pc .;
  • Carrots - 2 pcs .;
  • Chili Ketchup - 70 ml;
  • Garlic - head;
  • Citric acid - 25 g;
  • Horseradish - ½ leaf;
  • Dill - 15 g;
  • Salt - 50 g
Interesting! For marinating for the winter it is recommended to take young, small cucumbers, without voids inside, dense. They have a sweetish taste that only improves after being soaked with marinade.

Cooking:

  1. Vegetables need to be cleaned from dirt and cut as you like. You can circles or straws, large cubes or any other method.
  2. Vegetable cutting is mixed in a separate basin with ketchup.
  3. Now you need to put the mixture in jars, and add chopped dill in layers. On top of the vegetables in the bank covered with a small piece of horseradish leaf.
  4. Snack is filled with brine (it is made from boiling water, salt and citric acid). 50 g of salt and 25 g of citric acid is taken 1 liter of water. But if the snack is not packed tightly, then more brine may be required.
  5. It remains to roll up the workpiece and leave it to cool for 24 hours.

Canned cucumber with ketchup Chili is a delicious snack. It can be used just like that, with a side dish or used to make salads. Chili ketchup gives cucumbers spice, and if you add spices, you can count on a rich, spicy flavor.

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