Incomparable recipes for cucumbers with ketchup for the winter. Spicy canned cucumbers with chili ketchup "Torchin Cucumbers with chili ketchup

When a couple of years ago I came across a recipe on the Internet for how to prepare canned cucumbers with Torchin brand Chili ketchup for the winter, at first I was quite skeptical about it. However, after reading a lot of positive and simply laudatory reviews, I looked at my mountain of fresh cucumbers and realized: this summer I need to experiment! It turned out to be a very fruitful year then, and I didn’t want the collected vegetables to go to waste. And my gourmet soul has long been asking for something new and spicy. I didn’t regret it one bit later!

Naturally, my pickled cucumbers didn’t survive winter. Out of impatience, we opened the first jar back in October... And then it started! All my other twists and turns have temporarily faded into the background. No, well, it’s true, it’s a very piquant taste, moderately spicy, with a slight sourness.

Ingredients

3-3.5 kg fresh cucumbers;
packaging of Chili ketchup “Torchin”;
1 tbsp. vinegar 9%;
1 tbsp. Sahara;
2 tbsp. spoons of salt;
1.5 liters of clean water;
bay leaf, hot pepper, black and allspice peas, garlic - to taste.

The output is designed for 5 liter jars, depending on the size of the cucumbers. It is preferable to choose small ones (gherkins) or medium ones, as they look better when serving, but you can also cut large ones lengthwise into 4 pieces or more.

How to preserve cucumbers with chili ketchup

There are two ways to roll up this preservation: with sterilization and without sterilization. There are many adherents of both the first option and the second. Which one is more convenient - choose for yourself, I’ll give you both.
Please note that you must Wash the baking soda jars thoroughly.

Method No. 1 with sterilization

Wash fresh cucumbers and cut off their stems.

Boil water, add ketchup, sugar, salt and stir. Pour in vinegar.

Boil the resulting marinade for 5 minutes.

Sterilize dishes and lids over steam or in the microwave.

Cut the garlic into thin slices and the chili into slices.

Place spices (allspice, black pepper, garlic, bay leaf) into clean jars. Add hot pepper as desired.

Cover the jars with lids and place them in a saucepan with warm water to sterilize. Liter containers must be sterilized for about 10 minutes after the water boils until the color changes.

Take out the jars, roll up the lids, turn them over and leave them in a warm place until they cool completely.

Method No. 2 Without sterilization

Wash and trim the cucumbers. To give them their former freshness, you can soak them in cold water for a couple of hours.

Cut the garlic and chili pepper into medium-sized pieces. Place spices at the bottom of a clean, but not sterilized jar. Fill with cucumbers, pour boiling water over them and leave to stand for 15 minutes.

Using a plastic lid with holes, drain the water from the jars into the pan. Add sugar, salt and ketchup there. Boil for 5-7 minutes. Pour vinegar into the pan - you get a ready-made marinade.

Sterilize the lids. Pour the prepared hot marinade into jars and roll them up.

Turn the jars over, wrap them in a warm blanket and leave until completely cool. Such seaming should be stored in a cool, dark place: a pantry, cellar or refrigerator; they can easily last all winter. Even at the beginning of spring they still have a great crunch.

The recipe is universal in its own way: you can use the same principle with eggplants. I tried it, and my family also rated the result very highly.

Prepare yourself while the fresh vegetable season is in full swing!

Watch the video below, everything is simple and clear.

Well, let's crunch some canned cucumbers together this winter?

Cucumbers with chili ketchup for the winter every year they gain more and more fans among housewives who are keen on canning and preparing for the winter. However, this should not be surprising, because over the years many people have become tired of pickled cucumbers, and canned cucumbers with ketchup are, after all, a new thing.

But not only for this reason, cucumbers with chili ketchup for the winter are a success. Their taste also plays a significant role in this process. Canned cucumbers in a marinade that includes ketchup are spicy, crispy, juicy and sweet and sour in taste.

Cucumbers with ketchup for the winter, recipes which have flooded the Internet, are prepared mainly with chili ketchup and without sterilization. Along with such recipes, there are also recipes for pickled cucumbers in slices, with sterilization, with carrots and onions.

Personally, I really like to preserve cucumbers with chili ketchup for the winter without sterilization. Without sterilization, cucumbers turn out crispy and not overcooked, and hot peppers make them spicy.

Today I want to offer you two proven recipes with Torchin chili ketchup for the winter. The first recipe will preserve whole cucumbers in ketchup. The second recipe will contain carrots and onions in addition to chopped cucumbers.

Ingredients for two liter jars:

Cucumbers – 2 kg.,
Dill umbrella or dill seeds – 2 pcs.,
Garlic – 1 head.

For marinade per liter of water:

Water – 1 liter,
Chili ketchup “Torchin” – 1 pack (250 ml.),
Salt – 1 tbsp. spoon,
Sugar – 2 tbsp. spoons,
Vinegar – 3 tbsp. spoons

Cucumbers with chili ketchup for the winter - recipe

Preparing cucumbers with chili ketchup for the winter begins with preparing the jars. Canning jars can be either liter or larger. Sterilize the jars in boiling water, over steam, in the oven or in the microwave. Wash the cucumbers you plan to preserve thoroughly with water. Cut off their tail (butt) and the end near the stalk.

Peel the garlic cloves. Packing them tightly, fill the jars with cucumbers.

Place garlic cloves in jars with cucumbers.

When pickling cucumbers with ketchup for the winter, it is advisable to use fresh umbrellas, but if you don’t have them, dill seeds (of course, only fresh and aromatic), or a couple of sprigs of green dill, are quite suitable. So, we also put dill in jars with cucumbers.

Prepare the marinade. Boil water in a saucepan. Add the required amount of salt, sugar and vinegar.

Add chili ketchup to the marinade.

Stir the marinade with chili ketchup. Boil it for another 5 minutes. Salt and sugar should completely dissolve during this time. By the way, this ketchup marinade can be used not only for pickling cucumbers, but also for zucchini and bell peppers.

While the marinade is cooking, scald the metal lids with boiling water. Pour hot marinade with chili ketchup into jars of cucumbers.

Roll them up immediately. After rolling, pickled cucumbers with chili ketchup for the winter should stand wrapped and upside down until they cool completely. Take the chilled jars of cucumbers to the basement or any other cold place.

Chili cucumbers with ketchup for the winter. Photo

Now let's look at how to cook cucumbers with chili ketchup, onions and carrots for the winter. This recipe for cucumbers with chili ketchup is no less easy to prepare and tasty than the previous one. The marinade in this recipe will be exactly the same as in the previous one.

Ingredients:

Cucumbers – 3 kg.,
Carrots – 1 kg.,
Onions - 1 kg.,
Garlic – 500 gr.

Cucumbers in Chili ketchup are a recent culinary invention. However, many housewives have already tried the new recipe, appreciated it and even managed to recommend the innovation to their friends and acquaintances.
Where did the new dish come from? If you type the name of the recipe into search engines, you will find out that the Torchin company’s ketchup is most often used. We can assume that this is an original and successful marketing ploy. But you can use not only this brand of ketchup, but any other. So, perhaps this recipe is the invention of our talented housewives. In any case, the cucumbers turn out aromatic, with a piquant, pungent taste, and we are grateful to the inventor of the new recipe, whoever he is.
In addition to ketchup, you can add those herbs and spices that you like - to the maximum or very little. This time we will prepare pickled cucumbers with chili ketchup for the winter, we will prepare this preserve from small cucumbers, the cucumbers will turn out to be a little spicy, aromatic, crispy, they are perfect for both salads and snacks.

Recipe No. 1. Pickled cucumbers with “Torchin” chili ketchup

Canned spicy cucumbers with allspice, ketchup, sealed whole in small jars.

TIME: 60 min.

Easy

Servings: 1.5 liters

Ingredients

small cucumbers – 1 kg,
water for marinade – 0.5 l,
vinegar - 0.5 cups,
ketchup “Chili” Torchin - 150 g,
sugar – 1 glass,
salt – 1 tbsp. spoon,
allspice – 7 pcs.,
bay leaf – 2 pcs.,
dill umbrellas – 4 pcs.,
garlic – 4 pcs.

Preparation

For this dish, it is better to try to select small cucumbers to close them in liter or half-liter jars. Place them in cold water for two hours to give them freshness.
For the marinade, add 2 tablespoons of salt, 2 cups of sugar and a pack of Chili ketchup to 1 liter of cold water.

Boil and add a glass of vinegar. We increase or decrease the amount of marinade as necessary. So, for 1 kg of cucumbers we will need to reduce the amount of marinade by approximately half while filling the jars to the maximum.

While the marinade is on the fire, let's take care of the cucumbers. Cut off the ends of the fruit on both sides. Place chopped garlic cloves, bay leaves and allspice peas at the bottom of a sterilized jar.

Fill the jar with cucumbers, and put 1-2 umbrellas of fresh or dry dill on top.

Fill the jar with marinade and vinegar.

Cover with a pre-boiled lid and set to sterilize in a water bath in a saucepan. Place a jar rack on the bottom. The water in the pan should be warm. Sterilize a liter jar from the start of boiling water for 10-12 minutes until the cucumbers turn olive green.

Roll up the lid and turn the jar over. We hide it away so as not to be tempted by cucumbers until winter. This number of cucumbers yielded 1 liter jar of cucumbers in chili ketchup and one half-liter jar.

Recipe No. 2. Canned cucumbers with Chili ketchup in slices for the winter

We prepare pickled cucumbers with Chili ketchup for the winter. We cook an unusual marinade, the highlight of which is the hot sauce; it goes well with the rest of the ingredients. The cucumbers turn out very tasty, crispy, slightly sweet, and at the same time with a certain piquant spiciness. This appetizer will decorate any banquet table, party, or family dinner; cucumbers are good not only as an individual addition to dishes, but they are also great for various salads: Olivier salad, vinaigrette, vegetable salad.

Grocery list:

three large cucumbers;
garlic clove;
30 grams of vinegar;
4 black peppercorns;
0.3 tsp. salt;
140 grams of water;
40 grams of hot Chili ketchup;
70 grams of sugar.

Note: yield - 0.5 liters.

Cooking method

We choose fresh cucumbers, ideally picked from the garden; if it is possible to get small cucumbers, we pickle them whole; if the cucumbers are large, we will cut them. First of all, soak the cucumbers in clean cool water, leave them for about three hours, during which we change the water several times.

Using a clean kitchen towel, dry the cucumbers, then cut off the edges on both sides.

Next, cut the cucumber into four parts, you can also cut it as you wish - into cubes or circles.

We fill sterile jars with quartered cucumbers, place them quite tightly, shake the jar a little so that the cucumbers fit into it more tightly.

Let's start cooking the marinade, add chili ketchup to a measured amount of clean water, add all the other selected spices, add garlic slices, cook the marinade over moderate heat for three minutes, at the very end add a dose of vinegar, bring to a boil, remove from heat.

We do not filter the spices; we pour the prepared cucumbers along with them.

We sterilize the jars in a pan of suitable volume, sterilization time is 10 minutes.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

What combinations do housewives and culinary professionals come up with to surprise tasters? Cucumbers in chili sauce for the winter is definitely not a recipe that is known to most and is present in the cookbooks of our grandmothers, but one cannot help but pay attention to it. What is the highlight of such conservation?

How to cook cucumbers in chili ketchup for the winter

The general scheme of work is simple, identical to any home canning technique, and the only variable nuance here is sterilization of the dish, which not everyone does. Step by step principle:

Prepare the jars: wash thoroughly with soda solution, dry, and examine for damage.
Sterilize after drying, cool (but do not refrigerate!).
Prepare vegetables: sort cucumbers by size (it’s better not to mix large and small ones in one jar), cut if necessary. Rinse the greens.
Make the marinade in a saucepan (how it works depends on the recipe), pour it into a jar with cucumbers.
Sterilize the workpiece, immediately close it, and turn it upside down.
It is recommended to cool the jars under a blanket or thick jacket: this will protect them from exploding.

Please note that:

If you plan to cook cucumbers in chili sauce without sterilization, be sure to make a strong marinade, otherwise the preservation will not survive until winter. Vinegar or its essence should be present among the ingredients, and a piece of horseradish should be added as a spice.
Salt and pepper, garlic, herbs are essential ingredients when preserving vegetables for the winter.

What sauce is needed for canning?

The correct marinade for cucumbers for this recipe can be spicy ketchup, which is easy to find in the store, and its price is budget-friendly. Add your favorite spices, dilute with hot water, and add cooking. If you need something with a more interesting taste, purchase ready-made sauce - almost all brands have good options for canning. A couple of tips from professionals:

The fewer artificial extra ingredients, the better. For high-quality preservation, simple spices are enough: cloves, pepper.
If you don’t have classic chili ketchup, you can buy any tomato sauce, although it would be more correct to buy tomato paste, to which herbs and spices are added.

Recipe for cucumbers with chili ketchup

The key rules for home canning and the principle of selecting ingredients to make cucumbers with chili ketchup for the winter are identical to the classic recipe for rolling vegetables. You can take any products you like or just pour the mentioned hot sauce into a jar. However, if this dish is an innovation for you, and you are afraid of making a mistake, try any of the 4 recipes below. The volume of ingredients in each of them is calculated for a liter jar - this way you can safely taste the preparation and decide whether you need to make more.

Spicy cucumbers in chili sauce for the winter

The classic recipe will make the dish a favorite for connoisseurs of piquant taste: in addition to spicy ketchup, it also contains vinegar. The amount of salt is reduced due to the spices in the sauce, but if you took pure tomato paste, you will have to add additional ingredients, otherwise the appetizer will not be spicy. Before you start working with products, do not forget to prepare the jars.

Main ingredients:

water – 0.9 l;
cucumbers – 1.1 kg;
dill with umbrellas - 2 pcs.;
currant leaf – 3-4 pcs.;
vinegar 6% - a glass without a rim;
chili sauce – 140 g;
granulated sugar – 5 tbsp. l.;
salt – 60 g.

Preparing cucumbers for the winter:

Bring the sugar dissolved in water to a boil. Cool.
Cut off the ends of washed cucumbers. If the fruits are too large, cut them into thick slices (relevant for liter containers).
Wash the currant leaves, line the bottom of the jar with them, and distribute the dill umbrellas on top.
Place the cucumbers tightly, pour sugar syrup into which chili sauce has been mixed. Add salt, add vinegar.
Place the jar in a basin or pan, add water. Wait until it boils, remove and put on the lid.

This very spicy, bright and interesting appetizer (or addition to meat dishes) is unusual in its set of components:

cucumbers – 1.3 kg;
mustard seeds – 5 pcs.;
allspice – 3-4 pcs.;
vinegar – 120 ml;
sugar – 4 tbsp. l.;
dry tarragon – 1 tsp;
oak leaves – 3-4 pcs.;
chili ketchup – 2 tbsp. l.;
Bay leaf.

Preparation:

Fill a washed liter jar with cucumber halves, spices and herbs.
Boil vinegar with sugar and pour into a jar.
Without closing the container, place it in a cold oven. Heat to 150 degrees, marinate for half an hour.
Remove from the oven, close and let cool.

Cucumbers with ketchup without sterilization

In terms of shelf life, the appetizer will not lose to classical preservation, but preparation will take a little more time, since it takes place in 2 stages: first you will need to soak the cucumbers, and then carefully work with the brine. If you don't want to use vinegar, you can take citric acid, but dissolve it in the liquid while still boiling. Some housewives pour vegetable oil on top to ensure that the product is preserved until winter.

Ingredients:

small cucumbers with a pimply surface - 5 pcs.;
chili ketchup - a glass;
horseradish root – 1/2 pcs.;
vinegar 9% - spoon;
salt with sugar - 4 tbsp. l.;
a full stalk of dill;
head of garlic.

Cucumbers with chili ketchup without sterilization are prepared as follows:

Pour the washed cucumbers with cold water, changing it several times over 4 hours.
Fill the jar with herbs (horseradish, garlic, dill), alternating it with cucumbers. Pour in boiling water and place the lid on top (do not put it on).
After half an hour, drain the liquid, boil with salt and sauce, and pour in the cucumbers again.
Season with salt, add vinegar, and close immediately.

Cucumber salad with chili ketchup for the winter

A simple version of a vegetable snack that can be prepared in half an hour and eaten in a matter of minutes. Such cucumbers with chili ketchup for the winter should definitely be written down in your cookbook and placed on a shelf in the cellar or pantry. They will crisply crunch on your teeth and remind you of the hot summer. The composition of the preserve allows it to be used as a side dish for any dish:

small strong cucumbers – 4 pcs.;
eggplant – 1 pc.;
carrots – 2 pcs.;
chili ketchup – 70 ml;
winter garlic – head;
citric acid - level spoon;
horseradish - to taste;
dill - a bunch;
salt – 50 g.

Preparation:

Wash, peel and chop the vegetables as desired.
Place in a jar, interspersed with greens.
Pour boiling water with citric acid dissolved in it over the cucumbers. The amount of water is not indicated, since it varies according to the density of the vegetables.
Add spices and boil in a water bath.
Close, cool.

Canned spicy cucumbers with allspice, ketchup, sealed whole in small jars.

Ingredients

small cucumbers – 1 kg,
water for marinade – 0.5 l,
vinegar - 0.5 cups,
ketchup “Chili” Torchin – 150 g,
sugar – 1 glass,
salt – 1 tbsp. spoon,
allspice – 7 pcs.,
bay leaf – 2 pcs.,
dill umbrellas – 4 pcs.,
garlic – 4 pcs.

How to prepare pickled cucumbers with chili ketchup for the winter

For the marinade, add 2 tablespoons of salt, 2 cups of sugar and a pack of Chili ketchup to 1 liter of cold water.

Boil and add a glass of vinegar. We increase or decrease the amount of marinade as necessary. So, for 1 kg of cucumbers we will need to reduce the amount of marinade by approximately half while filling the jars to the maximum.

While the marinade is on the fire, let's take care of the cucumbers. Cut off the ends of the fruit on both sides. Place chopped garlic cloves, bay leaves and allspice peas at the bottom of a sterilized jar.