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Pickled cucumbers in ketchup

2854

Kitchen Russian

Calorie content 120.2 kcal

Portions 1 l.

Cooking time 3 hours

Proteins * 0.6 g

Fats * 0.1 g

Carbohydrates* 30.3 g

Content

In this recipe, you are invited to cook pickled cucumbers in ketchup for the winter. They will turn out not quite ordinary, but with a sweet and sour pungency. Many housewives choose just such a recipe. Any ketchup is suitable for this blank. Cooking with sterilization.

Ingredients

Cucumbers 800 gr. Allspice 2 pcs. Ground black pepper 5 pieces. Carnation 1 bud Ketchup 8 tbsp Salt 1 tbsp Granulated sugar 3 - 4 tablespoons Table vinegar 9% 85 ml.

Cooking process

Fill the cucumbers with cold water for 2 hours. During this time, rinse one-liter jars with baking soda. Rinse the soaked cucumbers and remove the tips on both sides. Put the spices indicated in the recipe in each jar. Then fill the jars compactly and beautifully with cucumbers.

Pour the volume of water calculated for your workpiece into a saucepan, add salt, sugar and ketchup in the amount specified in the recipe. Mix the marinade well so that the salt and sugar are completely dissolved, and remove the sample. You can add salt or sugar to your liking.

Boil the marinade and add vinegar to it. Pour cucumbers in jars with hot marinade, filling them to the top.

Place the jars in a large container lined with a towel and fill the container with hot water up to the level of the jar hangers. Cover the jars with lids. Bring the water in a container to a boil over high heat and then sterilize the cucumbers for 15 minutes over low heat. Roll the finished cucumbers hermetically. Turn the jars onto the lids and leave to cool completely, without wrapping them up. Then transfer the cucumbers to a storage location.

Eat for health and good preparations!