Spicy cucumbers for the winter are an amazingly tasty preparation, which sometimes ends quickly. Optionally, 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.

Cucumbers with Chili ketchup for the winter in liter jars from Torchin

Do you like pickled cucumbers, but tired of everyday recipes? Then my recipe will certainly delight you with a pleasant taste. These cucumbers turn out to be very crispy, tasty and with a light spicy note!

Ingredients for 1.5 kg of cucumbers are necessary:

• 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

For pickling cucumbers in ketchup, prepare all the necessary ingredients: wash the cucumbers and all the leaves, clean the horseradish root, the head of garlic. We measure out salt, pepper and vinegar with a measuring glass. We sterilize cans with tin lids in advance.

We fill the jar with washed cucumbers, tamp them tightly enough. Put a few more leaves, garlic, pepper and horseradish on top.

Pour water into a saucepan, add water, sugar, salt and ketchup. We mix. We put it on the stove. Cook over medium heat until boiling. After that, pour in the vinegar and boil for another 5 minutes.

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

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

Pickled cucumbers in ketchup are ready!

Such a preparation will be useful for any hostess, especially if guests have come to her!

Cucumbers with Chili ketchup for the winter - in liter jars, video recipe

Cucumbers with Chile ketchup appeared quite recently, but most families already fell in love with them. No wonder, because the unique taste of the blank will be remembered forever. By the way, you can use another brand of Chili ketchup for cooking.

Cucumbers with ketchup for the winter - a recipe with a photo 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 preserving the 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 while already in the jar.

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

At the same time, wash the cans of soda well and sterilize each for five minutes. Boil the lids a little too.

When the jars have cooled down a little, put a horseradish leaf, dill umbrellas, currant leaves, peeled garlic and allspice peas on the bottom. Add a couple more parsley sprigs if desired.

Place the washed cucumbers tightly in jars.

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

Then pour the water back from the cans into the pan, add ketchup, table salt and granulated sugar. You can take any ketchup. For those who love spicy food, you can grab chili ketchup to spice up your cucumbers or cook. We put on the stove, let it boil, reduce the heat a little and boil for another minute. Then pour in the vinegar, mix and turn off the stove.

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

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

Bon Appetit!

Cucumbers need to be washed well, be sure only with cold water, so that they are hard, not soft.

For this blank, it is better to take even fruits, not too large, but not small either. We cook for a liter can of preservation, if you need more, increase the ingredients in proportion.

The garlic clove needs to be peeled. Trim the tails of the cucumbers, check that they are not bitter from one edge. Cut cucumbers into large rings, about a centimeter wide or slightly less.

We take a steamed jar, prepared for preserving cucumbers. Pour in the mustard seeds, add laurel, allspice peas, garlic and fresh dill. Cut the garlic in half. If there is, it is better to put dill umbrellas. Mustard seeds should be exactly dry, not liquid type, otherwise the conservation may explode and not reach the winter. These spices are sold in any large supermarket, in the seasoning department.

We put cucumbers in a jar on spices, shake it a little so that they fit compactly. Top with chili ketchup. Love a very spicy vegetable snack, add 2 times more of it than in the recipe.

Pour a spoonful of Svan salt onto the ketchup. This is aromatic Georgian salt with the addition of various spices. If you do not find it, you can add the usual one.

The preparation is over, now we marinate the cucumbers with chili ketchup. Put a kettle of water on the stove so that the water is hot, and pour boiling water over the cucumbers, cover with a lid, and sterilize the preservation for 15 minutes over low heat.

With the preservation key, roll up the jar and turn it upside down, wrap it with a blanket and wait for the jar to cool down.

Calorie content: Not specified
Cooking time: Not indicated

The recipe for cucumbers with Torchin chili ketchup is known to many, and if you have never tried such cucumbers, then join us and be sure of your success in advance. My love for cooking was passed on to me from my dad, it is he who always pampers us with such a variety of dishes, combining such different ingredients, and as a result, getting just perfect taste combinations - I consider this an undoubted talent. As for preservation, here he is also my master, and today I am sharing with you his personal recipe - the cucumbers are just super, I don't even know what word else to call this taste, the ingredients are selected, in my opinion, in perfect proportion, that's why the result comes out as such. Be sure to try this option, you will be satisfied one hundred percent, it may well compete with.





- cucumbers - 700-800 g,
- water - 1.5 tbsp.,
- sugar - ¼ tbsp.,
- "Torchin" chili sauce - 3 tablespoons,
- bay leaves - 2 pcs.,
- ground pepper - 1/3 tsp,
- salt - ½ tablespoon,
- vinegar - ¼ tbsp.

Recipe with photo step by step:

Be sure to first check the cucumbers for bitterness, and it is even better to do it on the market so as not to be deceived. Wash the cucumbers from the soil and load into a bowl or saucepan. Pour cucumbers with cold, or better ice water. Leave the cucumbers for a couple of hours alone, during this time change the water only 1-2 times.




Then trim the tails on both sides of the cucumbers. The cucumbers themselves can be left intact if they are small, and if large, cut into plates of medium thickness.




Wash the cans for the blank with soda and sterilize in a convenient way - steam or bake in the oven. Also boil the lids in clean water - 15 minutes will be enough. Fill the jars with cucumbers.




Cook the marinade from all the other ingredients.






Pour boiling marinade over the cucumbers. The marinade should completely cover the cucumbers.




Be sure to sterilize the cucumbers - 7-10 minutes after boiling.




After that, carefully remove the jar from the pan and immediately roll it up. Place the jars upside down and cover with a blanket, leave for 24 hours. After a day, transfer the workpiece to the pantry.





Enjoy your meal!

Be sure to check out our selection

Pickled cucumbers are the kings of the festive table. What kind of hostess won't keep the jar for a family celebration ?! But it is impossible to cook this appetizer without experience and knowledge of the main secrets. We bring to your attention the most delicious pickled cucumber recipe. We are sure - you have not tried this method of salting yet. Take crystal clear water, add Torchin Chili ketchup and enjoy strong crispy gherkins with a spicy note throughout the winter holidays!

How to properly pickle cucumbers for the winter

The key to success is choosing quality cucumbers. The best ones are, of course, those that you have grown with your own hands. But those bought on the market will do just fine. The main thing is to choose the right ones.

Ideal pickles for pickling:

Young small cucumbers are the best choice. They have a sweetish taste and do not have voids inside.

Should fit well in the jar. Fruit size is 5-13 cm.

The skin is thick with black thorns and pimples. Leave fruits with smooth skin and without thorns for salads.

Take hard to the touch, not too dark on the outside, and on the inside - light green, not yellowish.

Ask to try before buying - cucumbers should never be bitter.

Do I need to soak before salting?

Yes, if you want firmer and stronger cucumbers. Leave on for 2-3 hours, or even better - half a day.

To marinate faster ...

Stick with a fork or trim off the ponytails.

Stage 1. Preparing the marinade.

Take good water - the taste of ready-made cucumbers largely depends on its quality. Give preference to spring, well, or bottled. If you do use tap water, then first filter and boil it. You can pre-settle on copper or silver - these metals purify the liquid and improve its taste.

Bring water to a boil, add Torchin Chili ketchup, sugar, vinegar and salt. For the richest taste, rock salt is recommended. The fine salt can make the cucumbers very soft. Choosing iodized, there is a danger that the blanks will explode.

Cook for 10 minutes. Marinade is ready!

Stage 2. Sterilization of cans.

An important step in the recipe for making pickled cucumbers is the preparation of containers. Soak glass jars in a baking soda solution, then wash in warm water and soap. Rinse. Boil with lids for 10-15 minutes or bake in the oven at 110 ° C (in the latter case, the lids are not put into the oven, but boiled).

Stage 3. Filling cans.

Put allspice, bay leaves, garlic on the bottom of each jar. If desired, you can spread the spices between the layers of cucumbers. A piece of oak bark will make the fruit even crisper.

Fill the jars with cucumbers or any other vegetable of your choice: bell peppers, tomatoes, cabbage, zucchini, beets, or mixed vegetables.

Large cucumbers are placed on the bottom (very large - vertically), small ones - on top. Vegetables should be very tight.

Pour in the marinade. Top can be covered with horseradish and currant leaves. The horseradish root under the lid will protect the cucumbers from mold.

If you plan to store the blanks for no more than a week, then tight sealing is not necessary. Cover the jars with a dry, clean cloth or paper and tie them tightly with a strong rope.

If you marinate cucumbers for the winter, store the jars below 20 ° C in a dark, dry place. Soak the blanks for at least 1.5-2 months - during this time, the cucumbers will acquire a special taste.

Eat pickled gherkins just like that and add to your favorite salads. For example, nothing beats the New Year's salad made from homemade cucumbers.

It will crunch in winter!

Ingredients:

(Proportion for 4 liter cans)

• boiled water 6 glasses;
• ketchup 6 tbsp spoons (I take "Chili" Torchin ketchup);
• salt 2 tbsp. spoons;
• sugar 1 cup;
• vinegar 1 slightly incomplete glass;
• cucumbers;
• bouquet for canning (broom: dill, horseradish, cherry twig).

Preparation

1. We wash and sterilize jars with lids.

2. Put a clean bouquet and washed cucumbers into the jars.

By the way, since cucumbers in recent years are often treated with various nitrates, I soak them in a bowl of water for about 3-5 hours before canning.

3. Prepare the marinade. To do this, add chili ketchup, salt, sugar and vinegar to a pot of boiling water. Stir to dissolve the sugar and salt and wait for the marinade to boil again. Pour cucumbers overlaid in jars with boiling marinade. If the marinade in a jar of cucumbers after spilling is a little lacking, add simple boiling water to the jar.

4. Cover the jars with lids (not tightly) and put them to sterilize in a pot of boiling water. Cook for 5-10 minutes until the cucumbers in the jar begin to change color.

5. We take out the cans from the pan and roll them up.

6. We put the cans under the blanket upside down for a day. After that, we simply transfer canned cucumbers for the winter to a locker or pantry, and in winter we enjoy delicious canned cucumbers.

The dish is ready. Bon Appetit!

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