Cucumbers with chili ketchup without sterilization for the winter in liter jars - 5 of the most delicious recipes with photos step by step

Chili cucumbers with ketchup for the winter in liter jars without sterilization are an exciting culinary innovation that has recently captured the attention of housewives. They turn out especially special, very crispy and fragrant. Prepare these cucumbers according to the most delicious step-by-step recipes and you can serve them to guests or vary your daily menu.

Traditional recipe for cucumbers with ketchup without sterilization

This recipe is the basis for preparing this special spicy snack for us. It is prepared from small young cucumbers and in small jars, so that it is “once” to eat. Apart from the main base spices, little hot pepper is added to cucumbers.

Cooking time – 1 hour.

Portions – 3 liter containers.

Ingredients

Manufacturing process

Happy harvesting and cook with love!

Crispy pickled cucumbers with ketchup

We present to your attention a very unique recipe for preparing cucumbers for the winter in a marinade with chili ketchup. They are prepared without sterilization, with 2-fold filling. The ingredients are designed for 7 liter jars, which is very convenient for canning a huge number of cucumbers. We can preserve small young cucumbers.

Ingredients:

Small cucumbers – 4.5 kg.
Tomato chili sauce – 8 tbsp. l.
Vinegar 9% – 1 tbsp.
Sugar – 1 tbsp.
Salt – 2 tbsp. l.
Hot chili pepper – 2 pcs.
Water – 7 tbsp.
Garlic – 1 head.
Horseradish and bay leaves - 2 pcs. per jar.

Manufacturing process:

Rinse the cucumbers under running water and cut off the ends on both sides.
Place them in a large basin and cover with cool water for two hours.
Rinse the canning containers with baking soda and sterilize them in the oven or microwave.
Boil the seaming lids.
Wash the horseradish leaves and cut into pieces.
Peel the garlic and cut into large pieces or mash.
Place chopped horseradish leaves, garlic, bay leaf and a piece of hot pepper into each jar.
Place the prepared cucumbers tightly into sterile containers.
Boil clean water and pour the cucumbers into the jars twice, with a soak time of 10 minutes.
In a separate container, cook the marinade from the amount of water and chili sauce indicated in the recipe. Pour the required amount of sugar and salt into the marinade and boil it over low heat for 2-3 minutes, adding one glass of table vinegar at the end.
Pour the hot tomato marinade over the cucumbers, draining them first and filling the containers with marinade to the very top.
Roll up the cucumbers with sterile lids. Turn the containers over onto their lids and wrap them in a warm blanket for two days for good pasteurization.
Store these cucumbers only in a cool place.

Eat healthy!

Pickled cucumbers with ketchup and citric acid

Nowadays, no one is amazed by salted or pickled cucumbers on the table. We invite you to prepare cucumbers with hot chili sauce. The cucumbers will be crispy and have a luxurious, captivating taste. And replacing vinegar with citric acid in the marinade will give the cucumbers a pleasant sweet and sour pungency.

Ingredients (for 4 liter jars) :

Young cucumbers – 2 kg.
Chili ketchup – 8 tbsp. l.
Salt – 2 tbsp. l.
Sugar – 1 tbsp.
Citric acid – 2 tsp.
Water – 7 tbsp.
Bay leaf and hot pepper – 4 pcs each.
Cherry and currant leaves - 16 pcs.
Garlic – 12 cloves.
Dark and aromatic peppers – 20 pcs.

Manufacturing process:

First, prepare containers for pickling cucumbers: wash them with soda added to water, sterilize by boiling, in the oven or microwave.
For preparation, choose small cucumbers of similar size. Rinse them, remove the ends and soak in cool water for two hours.
Peel the garlic and cut the cloves into pieces for more flavor.
It’s great to wash currant and cherry leaves.
Place four washed fruit leaves, three chopped cloves of garlic and one hot pepper into the prepared containers.
Place the prepared cucumbers into jars, placing them compactly.
Pour 7 glasses of unstained water into a separate pan, boil it and pour in the cucumbers.
Cover the containers with sterile tin lids and leave them for 15 minutes.
After this time, drain the water from the cucumbers through the lid with holes into the same pan.
In the water given for us, cook the marinade by adding tomato chili sauce, bay leaves and peppercorns, salt, sugar and citric acid in the required quantities.
Pour the purchased hot marinade over the cucumbers, transferring each bay leaf and 5 peppercorns into a jar.
Seal the containers and cover with a blanket for the day.
Your crispy cucumbers with ketchup are ready. They store well and make a great addition to the winter table.

Pickled cucumbers with ketchup and mustard

We offer you a fascinating recipe for preparing delicious, spicy cucumbers in a marinade with chili ketchup for the winter. Let's add mustard powder to the marinade, which will not only add piquancy to the taste, but will also be a good natural preservative. We do not sterilize the cucumbers, but prepare them with double filling.

Ingredients (for 4 liter jars) :

Small young cucumbers – 2 kg.
Chili ketchup – 2 tbsp.
Unsullied water – 5 tbsp.
Sugar – 2 tbsp. l.
Salt – 2 tbsp. l.
Table vinegar - 1 tbsp.
Horseradish root – 150 g.
Allspice – 20 pcs.
Mustard powder – 2 tsp.
Laurel leaf – 4 pcs.
Currant leaf – 12 pcs.
Fresh dill – 4 bunches.

Manufacturing process:

Wash the cucumbers with warm water and trim the ends.
Then place in a deep bowl and cover with cool water for 2–4 hours so that the vegetables are saturated with liquid and there are no voids inside.
After this time, remove the cucumbers from the water and wipe them dry with a kitchen towel.
Wash and sterilize containers and tin lids for the workpiece using any method.
Peel the horseradish and chop it on a large grater or finely chop it.
Wash the dill and currant leaves well.
In each jar, place a laurel leaf, chopped horseradish and one bunch of dill.
Place the prepared cucumbers tightly in containers.
Pour boiling water over the cucumbers twice, leaving them to stand: 1st time - 5 minutes, 2nd time - 20 minutes.
During this period of time, cook the marinade from the amount of water, tomato ketchup, salt and sugar indicated in the recipe. Boil the marinade for 2-3 minutes and at the end pour one glass of vinegar.
Drain the water from the jars.
Pour half a teaspoon of mustard into each jar.
Pour the hot marinade over the cucumbers and roll them up with sterile lids.
Leave the containers upside down and wrapped in a warm blanket until they cool completely.
You have a spicy, savory snack with a pronounced tomato taste. It will give you new taste senses.

Traditional cucumber salad with ketchup for the winter

In this salad, ketchup and garlic give the cucumbers that extra special flavor that is sure to grab the attention of your guests. The hostess will be praised for her creative approach to making this snack for us.

Ingredients (for 2 liter containers) :

Cucumbers – 10 pcs.
Garlic – 10 cloves.
Chili ketchup – 350 g.
Sugar – 200 g.
Salt – 2 tbsp. l.
Laurel leaf – 2 pcs.
Dark peppercorns – 10 pcs.
Vinegar, preferably apple – 250 ml.
Water – 1 l.

Manufacturing process:

Wash the cucumbers for making the salad, remove the ends and soak in plenty of cool water so that they are well saturated with liquid.
Prepare containers and lids for preservation.
Peel the garlic and cut any clove into halves.
In a container, place 5 dark peppercorns, a bay leaf and chopped garlic.
Chop the prepared cucumbers into circles up to 1 centimeter wide.
Place the chopped cucumbers in containers with spices, shaking the jar a little so that the pieces settle as compactly as possible.
Pour clean water into a saucepan, put ketchup in it and add salt and sugar in the required amount. Cook the marinade by boiling it for 1-2 minutes, and finally pour in the vinegar.
Pour the boiled hot marinade over the cucumbers.
Sterilize containers with salad according to general rules for 10 minutes. If you want to create it without sterilization, then pour boiling water over the cucumbers in jars twice before pouring the marinade.
Roll up the containers and cool them upside down, wrapped in a blanket.

Crispy cucumbers with chili ketchup

Now I will tell you how to prepare (preserve) crispy cucumbers with chili ketchup for the winter. The usual step-by-step manufacturing recipe will help preserve remarkable cucumbers for the winter - hard, with a slight sourness, a rather pleasant note of spiciness and, moreover, not over-salted, with which you can amuse your loved ones. The recipe is unique - the cucumbers are rolled into jars without sterilization, the marinade is prepared using chili tomato ketchup, and is perfectly stored all winter. I hope that the recipe for preserving cucumbers according to this recipe will go from experimental to beloved in your cookbook. Watch the video and preserve these wonderful crispy cucumbers with me.

Ingredients for Crispy Cucumbers with Chili Ketchup:

Cucumber – 2 kg
Water - 6 cups.
Sugar - 1 cup.
Vinegar (9%) - 1 cup.
Salt - 2 tbsp. l.
Ketchup (Chile; 1 package = 300 g) - 1 package.
Dill - 1 bunch.
Horseradish (leaves) - 1 bunch.
Chili pepper (“greenish”) - to taste
Garlic (per liter jar) - 2 cloves.
Bay leaf (per liter jar) - 2 pcs.
Dark pepper (peas (per liter jar)) - 5 pcs.

Nutritional and energy value:

Ready meals
kcal 1573.5 kcal	proteins 25.4 g	fat 5.5 g	carbohydrates 366.8 g
100 g dish
kcal 35.8 kcal	proteins 0.6 g	fat 0.1 g	carbohydrates 8.3 g

Recipe for “Crispy cucumbers with chili ketchup”:

1. Wash the cucumbers in advance, remove the inflorescences and tails, pour cool water for 4 hours, changing it from time to time.

2. Wash and sterilize jars and lids in advance using a method that is comfortable for you.

3. Place the following ingredients on the bottom of the prepared jars: chopped dill, horseradish leaves, hot pepper to taste, 2-3 bay leaves, 5-6 pcs. dark peppercorns, 2 cloves of garlic. The quantities indicated are for 1 liter cans.

4. Next, put (or arrange) the cucumbers in the jars in dense rows.

5. After this, pour boiling water into the jars, close the lids and leave on the table for 20 minutes.

6. Then pour out the cooled water.

7. Prepare brine in a small saucepan - pour in 6 glasses of boiling water, add 1 glass of sugar, 2 tbsp. spoons of salt, a packet of Chili tomato ketchup, 1 glass of vinegar, stir, put on fire and bring the brine to a boil.

8. Pour the purchased brine over the cucumbers and screw (or close) the lids.

9. Then wrap the jars with cucumbers in a blanket until they cool.

This recipe can also be used to preserve zucchini.

Bon appetit and see you soon!

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August 24, 2019 livontik #

August 25, 2019 livontik #

According to your recipe, marinate the tomatoes.

July 22, 2019 Khokhlovska #

July 4, 2019 olya 270872 #

August 7, 2018 kolven #

July 27, 2018 alvira-2008 #

July 21, 2018 Moshkin #

July 1, 2018 1_Malvina_1 #

June 26, 2018 po4ta85 #

June 23, 2018 batirolia #

February 22, 2018 Sweet Vnilka #

August 16, 2017 ira kroha123 #

August 16, 2017 Konstantin Pavlov # (recipe creator)

August 17, 2017 ira kroha123 #

August 17, 2017 Konstantin Pavlov # (recipe creator)

July 27, 2017 batirolia #

July 27, 2017 Konstantin Pavlov # (recipe creator)

July 26, 2017 Goshlin #

July 26, 2017 Konstantin Pavlov # (recipe creator)

July 26, 2017 jihljj #

July 26, 2017 Konstantin Pavlov # (recipe creator)

Cucumbers with Chili ketchup

Cucumbers with Chili ketchup is a relatively new dish. Only in the last few decades did housewives begin to include it in their annual conservation. There are not very many manufacturing options, although it all depends on the imagination of the cook, because any recipe can be improved with some additional ingredients to change the taste or smell of the dish.

Consumption of cucumbers for 1, 2 and 3 liter jars

Photo of cucumber consumption for 1, 2 and 3 liter jars

Almost everyone loves pickled cucumbers, but they can be difficult to prepare. Recipes differ in the amount of ingredients, and some do not indicate at all how many cucumbers to take. So before describing the recipes, it’s worth clarifying this question. Of course, the number of cucumbers that fit in a jar can be different in each individual case, so they can be packed tightly or loosely. But if we take the average characteristics, then:

For 1 liter jar take 10-12 medium-sized cucumbers;
you can put up to 16 cucumbers in a 1.5 liter jar;
Approximately 20-24 medium cucumbers are tightly packed into a 2 liter jar;
For a 3 liter jar there are enough about 33 medium-sized cucumbers or up to 20 huge fruits.

The denser the cucumbers are packed, the less marinade consumption, but almost everyone really likes the brine they get from pickling, so it’s a matter of taste. Some people put a lot of cucumbers, compacting the jar tightly, while others put less, so that more marinade can fit in.

Cucumbers with Chili ketchup for the winter

Photo of cucumbers with Chili ketchup for the winter

The recipe for cucumbers with Chili ketchup is simple; below is a kind of base, a traditional version of the dish. The manufacturing process itself does not take much time, and the result is pleasantly tasty.

Cucumbers - for 2 liter jars;
Chili ketchup – 140 g;
Garlic – 5-6 cloves;
Sugar – ½ cup;
Vinegar – ½ cup;
Laurel – 2 pcs.;
Salt – 30 g;
Dark pepper - to taste;
Water – 1 l.

First you need to wash the cucumbers and dry them.
Containers for preservation are sterilized. It is recommended to boil the lids in water.

Laurel, pepper, and garlic are placed in jars.
A brine is made in a saucepan from water, salt, sugar, ketchup, and when everything boils, vinegar is added to the same.
Sterilized containers are filled with cucumbers. Huge fruits are usually placed on the bottom, and small ones on top. If the cucumbers are all large, then they can be cut into “comfortable” pieces.
When the jars of cucumbers are ready and the brine has boiled, it is poured into containers and covered with lids.
To keep the preserves longer, containers with brine are placed in a low saucepan with water and sterilized. After this, the preservation can be sealed.

Canned cucumbers with Chili ketchup are ready, you can turn them over, cover them with a thick cloth (A collection of different and interacting tissues form organs) for a day, and then put them away with the rest of the winter preparations.

Cucumbers with Chili Torchin ketchup without sterilization

Photo of cucumbers with Chili Torchin ketchup without sterilization

Cucumbers with Chili Torchin ketchup turn out sharp and crispy. But in order for the dish to come out, you should follow the basics of production. The recipe below has a rich, spicy aroma.

Cucumbers - for 3-4 liter containers;
Ketchup Chili Torchin – 8 tbsp. l.;
Garlic – 1 head;
Dill - to taste;
Sugar – 200 g;
Salt – 60 g;
Vinegar – 250 ml;
Laurel - several leaves;
Allspice – 3 peas in each jar;
Cloves – 2-3 pcs. on the jar;
Water – 1.75 l.

The cucumbers are washed and placed in water for 2 hours. The tails can be cut off or discarded. But you need to realize that if there are no tails, the cucumbers will pickle faster.
Preservation jars are sterilized, when dry, aromatic pepper to taste, bay, garlic, cloves, and dill are placed in them.
Cucumbers are placed on top of the seasonings, as tightly as possible.
A marinade is prepared in a saucepan or saucepan from water, ketchup, salt, and sugar. When it boils, vinegar is added to it.
The marinade is poured into the jars, and then they are sealed, turned over and left to cool under a thick blanket.

If desired, you can put a horseradish leaf on top of the cucumbers in the jar to protect the preservation from mold. If horseradish root is added, then it is simply placed with spices, at the bottom of the jar or on the side. Mustard seeds, oak leaves, tarragon are additional ingredients that can be consumed as desired. You can add them to taste, but not too much.

Recipe for cucumbers with chili ketchup and vegetables

Photo recipe for cucumbers with chili ketchup and vegetables

To improve the taste, you can add some other vegetables to the cucumbers in addition to ketchup.

Cucumbers – 3 kg;
Onions – 1 kg;
Carrots – 1 kg;
Chili ketchup – 250 ml;
Garlic – 300 g.

Sugar – 2 tbsp. l.;
Salt – 1 tbsp. l.;
Vinegar (table) – 3 tbsp. l.;
Water – 1 l.

Vegetables need to be thoroughly washed, onions, garlic and carrots peeled. Then they are cut into circles.
Chopped vegetables are placed in a common basin and mixed with ketchup.
The resulting mass is placed into jars.
A brine of sugar, salt and water is boiled in a saucepan. When it boils, vinegar is poured into it and everything is immediately turned off.
The finished brine is immediately poured into jars and sealed with lids.
For 24 hours, the preservation must stand upside down under a warm blanket.

When the jars have cooled down, they need to be taken to a cold, black room, with the rest of the winter preparations.

Canned cucumbers with chili ketchup and eggplants

Photo of canned cucumbers with Chili ketchup and eggplants

You can create a tasty snack by adding eggplant to the cucumbers.

Cucumbers – 4 pcs.;
Eggplants – 1 pc.;
Carrots – 2 pcs.;
Chili ketchup – 70 ml;
Garlic – head;
Citric acid – 25 g;
Horseradish – ½ leaf;
Dill – 15 g;
Salt – 50 g.

Vegetables need to be washed from dirt and cut as you like. It can be in circles or straws, large cubes or in any other way.
Vegetable tenderloin is mixed in a separate bowl with ketchup.
Now you need to put the mixture in jars and add chopped dill in layers. On top, the vegetables in the jar are covered with a small piece of horseradish leaf.
The appetizer is filled with brine (it is made from boiling water, salt and citric acid). For 50 g of salt and 25 g of citric acid, take 1 liter of water. But if the appetizer is not packed tightly, more brine may be required.
All that remains is to roll up the workpiece and leave it to cool for 24 hours.

Canned cucumbers with Chili ketchup are a delicious snack. It can be eaten plain, with a side dish, or used to make salads. Chili ketchup imparts heat to cucumbers, and if you add spices to the same, you can count on a rich, spicy smell.

Cucumbers with Chili ketchup

Consumption of cucumbers for 1, 2 and 3 liter jars

Photo of cucumber consumption for 1, 2 and 3 liter jars

For 1 liter jar take 10-12 medium-sized cucumbers;
you can put up to 16 cucumbers in a 1.5 liter jar;
Approximately 20-24 medium cucumbers are tightly packed into a 2 liter jar;
For a 3 liter jar there are enough about 33 medium-sized cucumbers or up to 20 huge fruits.

Cucumbers with Chili ketchup for the winter

Photo of cucumbers with Chili ketchup for the winter

Cucumbers - for 2 liter jars;
Chili ketchup – 140 g;
Garlic – 5-6 cloves;
Sugar – ½ cup;
Vinegar – ½ cup;
Laurel – 2 pcs.;
Salt – 30 g;
Dark pepper - to taste;
Water – 1 l.

First you need to wash the cucumbers and dry them.
Containers for preservation are sterilized. It is recommended to boil the lids in water.

Laurel, pepper, and garlic are placed in jars.
A brine is made in a saucepan from water, salt, sugar, ketchup, and when everything boils, vinegar is added to the same.
Sterilized containers are filled with cucumbers. Huge fruits are usually placed on the bottom, and small ones on top. If the cucumbers are all large, then they can be cut into “comfortable” pieces.
When the jars of cucumbers are ready and the brine has boiled, it is poured into containers and covered with lids.
To keep the preserves longer, containers with brine are placed in a low saucepan with water and sterilized. After this, the preservation can be sealed.

Cucumbers with Chili Torchin ketchup without sterilization

Photo of cucumbers with Chili Torchin ketchup without sterilization

Cucumbers with Chili Torchin ketchup turn out sharp and crispy. But in order for the dish to come out, you should follow the basics of production. The recipe below has a rich, spicy aroma.

Cucumbers - for 3-4 liter containers;
Ketchup Chili Torchin – 8 tbsp. l.;
Garlic – 1 head;
Dill - to taste;
Sugar – 200 g;
Salt – 60 g;
Vinegar – 250 ml;
Laurel - several leaves;
Allspice – 3 peas in each jar;
Cloves – 2-3 pcs. on the jar;
Water – 1.75 l.

The cucumbers are washed and placed in water for 2 hours. The tails can be cut off or discarded. But you need to realize that if there are no tails, the cucumbers will pickle faster.
Preservation jars are sterilized, when dry, aromatic pepper to taste, bay, garlic, cloves, and dill are placed in them.
Cucumbers are placed on top of the seasonings, as tightly as possible.
A marinade is prepared in a saucepan or saucepan from water, ketchup, salt, and sugar. When it boils, vinegar is added to it.
The marinade is poured into the jars, and then they are sealed, turned over and left to cool under a thick blanket.

Recipe for cucumbers with chili ketchup and vegetables

Photo recipe for cucumbers with chili ketchup and vegetables

To improve the taste, you can add some other vegetables to the cucumbers in addition to ketchup.

Cucumbers – 3 kg;
Onions – 1 kg;
Carrots – 1 kg;
Chili ketchup – 250 ml;
Garlic – 300 g.

Sugar – 2 tbsp. l.;
Salt – 1 tbsp. l.;
Vinegar (table) – 3 tbsp. l.;
Water – 1 l.

Vegetables need to be thoroughly washed, onions, garlic and carrots peeled. Then they are cut into circles.
Chopped vegetables are placed in a common basin and mixed with ketchup.
The resulting mass is placed into jars.
A brine of sugar, salt and water is boiled in a saucepan. When it boils, vinegar is poured into it and everything is immediately turned off.
The finished brine is immediately poured into jars and sealed with lids.
For 24 hours, the preservation must stand upside down under a warm blanket.

When the jars have cooled down, they need to be taken to a cold, black room, with the rest of the winter preparations.

Canned cucumbers with chili ketchup and eggplants

Photo of canned cucumbers with Chili ketchup and eggplants

You can create a tasty snack by adding eggplant to the cucumbers.

Cucumbers – 4 pcs.;
Eggplants – 1 pc.;
Carrots – 2 pcs.;
Chili ketchup – 70 ml;
Garlic – head;
Citric acid – 25 g;
Horseradish – ½ leaf;
Dill – 15 g;
Salt – 50 g.

Vegetables need to be washed from dirt and cut as you like. It can be in circles or straws, large cubes or in any other way.
Vegetable tenderloin is mixed in a separate bowl with ketchup.
Now you need to put the mixture in jars and add chopped dill in layers. On top, the vegetables in the jar are covered with a small piece of horseradish leaf.
The appetizer is filled with brine (it is made from boiling water, salt and citric acid). For 50 g of salt and 25 g of citric acid, take 1 liter of water. But if the appetizer is not packed tightly, more brine may be required.
All that remains is to roll up the workpiece and leave it to cool for 24 hours.