The most delicious cucumbers with chili ketchup without sterilization
Cucumbers with chili ketchup for the winter in one-liter jars without sterilization - the most popular vegetable appetizer for both the holiday table and the daily menu. Cucumbers can be marinated whole or cut into slices, as in this recipe. Ketchup chili gives a sharp touch to the marinade, this snack is served on the table along with the marinade, which can be used as a sauce.
It takes 25 minutes to cook. Ingredients are indicated for a can with a capacity of one liter.
Ingredients for cooking cucumbers:
- cucumbers - 600 g;
- garlic clove - 4 pcs .;
- Dill umbrella - 1 pc .;
- currant leaf.
To fill:
- water - 130 ml;
- chili ketchup - 200 g;
- sugar - 15 g;
- table salt - 15 g;
- vinegar 9% - 20 ml;
- ground paprika - 5 g
Method of cooking cucumbers in tomato sauce
Cucumbers carefully wash with cold water, cut off the tips. Sliced cucumber slices with a thickness of 6-7 millimeters. To accurately determine the number of vegetables you need to cut them directly into the jar. Shake the filled container to fill the voids.
When I poured the sliced cucumbers into a bowl, it turned out 550 g - a liter jar filled to capacity.
The jar is thoroughly washed with warm water and soda, rinsed with boiling water. Umbrella dill and currant leaves throw in boiling water for half a minute, then put on the bottom of scalded jars.
Garlic cloves clean from the husk, cut into 2-3 pieces. Fill the jar to the top, alternating garlic with cucumbers.
Pour boiling water into the jar, leave for 5 minutes, then drain. We change boiling water three times.
Pour water into a saucepan, add chili ketchup, put on the stove, bring to a moderate heat until boiling.
Pour the ground sweet paprika, sugar and salt, stir, boil for 5 minutes, add vinegar.
Drain water from cucumbers, pour boiling tomato fill to the top of the jar.
Tightly cork a jar of boiled lacquered lid. Turn the jar to the top of the bottom of the lid, cover with a thick, preferably a wool blanket. We leave under a blanket for 10-12 hours.
Cooled blanks stored in a cool and dry place at a temperature of +1 to +10 degrees.
(1 ratings, average: 4,00 from 5)
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