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Cucumbers for the winter with chili ketchup

2988

Kitchen Russian

Calorie content 87.7 kcal

Portions 4 l.

Cooking time 200 minutes

Proteins * 0.6 g

Fats * 0.1 g

Carbohydrates* 21.7 g

Cucumbers for the winter with chili ketchup

Content

To preserve cucumbers with chili ketchup for the winter, you need to choose young small cucumbers. The recipe is very interesting and will definitely appeal to lovers of various combinations of flavors. The cucumbers are crispy, savory and moderately spicy.

Ingredients

Cooking process

Wash the jars well, sterilize in a way convenient for you. Wash the cucumbers thoroughly and transfer to a large container, cover with cold water and leave to soak for 1-2 hours. Pour boiling water over horseradish leaves and dill umbrellas. Put horseradish and dill, bay leaf and allspice peas on the bottom of sterile jars.

Peel the garlic. Add two cloves of garlic and 1/3 hot pepper to each jar. Trim the tails of the cucumbers. Lay the soaked cucumbers tightly to each other.

Prepare boiling water in advance: boil a kettle or a pot of water. Pour jars of cucumbers with them, cover with sterile lids, pouring boiling water over them, and leave for 20-25 minutes.

After the time has passed, drain the water into a saucepan, add granulated sugar, chili-flavored ketchup and coarse salt. Dissolve completely, bring to a boil, pour in vinegar. Remove from heat. Pour the cooked marinade over the cucumbers.

Place the lids on the cucumber jars. Turn the jars upside down, wrap something warm and leave in this form until they cool completely for about 12-15 hours.