Canned cucumber with ketchup

Canned cucumbers with ketchup chili

At first glance the idea of ​​preserving cucumbers with ketchup seems absurd, but in fact it turns out very tasty. To close four-liter cans of cucumbers, we will need such ingredients:

• 
  cucumbers
• 
  sweet pepper peas - 32 pieces (or 16 black peas)
• 
  leaves of black currant - 12-16 pieces
• 
  horseradish root - 8-12 pieces
• 
  bay leaves - 4-8 pieces
• 
  mustard powder - 2 teaspoons
• 
  dill greens

• 
  water - 5 glasses
• 
  ketchup chili - 1 pack (200 grams)
• 
  sugar - 1 glass
• 
  vinegar - 1 glass
• 
  salt - 2 tablespoons (with a small slide)

For canning is better to choose smallcucumbers. In extreme cases, you can cut them into several parts before canning. Cucumber carefully mine. At the bottom of the prepared cans, lay out the fragrant or black pepper, bay leaf, dry mustard, dill greens, horseradish circles and black currant leaves. In the list of ingredients, the amount is given on the basis of four banks, so that each quarter will go from a specified amount. Spread the spices, fill the jars with cucumbers.

Now we are preparing the fill. Water poured into a saucepan, add vinegar, ketchup, salt and sugar. Bring to a boil and pour on the banks. If the pouring is not enough, you can add ordinary boiling water to the cans (only in this case it is important to make sure that in each pot the ratio of pouring and boiling water is the same). Sterilize the jars on low heat for ten minutes after boiling water, then roll.

Marinated cucumbers with ketchup

The pickled cucumbers cooked according to this recipe turn out to be moderately sweet, moderately salty, moderately sharp, dense and crunchy. The perfect snack! For the preparation of four liter cans of cucumbers we will need:

• 
  cucumbers
  "Bouquet" of greenery for canning
• 
  garlic - 12-20 denticles
• 
  sweet pepper

• 
  water - 3 liters
• 
  vinegar - 200 milliliters
• 
  sugar - 1 glass
• 
  ketchup chili - 6 tablespoons
• 
  salt - 2 tablespoons (with a slide)

Banks carefully washing, on a bottom we spread greensfrom the "bouquet" (dill, cherry leaves, currants, horseradish, etc.). Cucumbers are mine, cut off the tips and tightly put in jars. In each jar we put 3-5 peeled cloves of garlic and several peas of sweet pepper.

Water is brought to a boil, pour boiling water on cucumbersand leave for five minutes. After that, drain the water from the cans back into the pan, add another 100 milliliters and again bring to a boil. Again, pour the cucumbers with boiling water for five minutes. Re-pour the water into a saucepan (the volume should be equal to three liters, if necessary, you can pour or add a little water).

Add to the water vinegar, ketchup, salt, sugar,Bring the marinade to a boil and fill them with cucumbers. Banks with cucumbers put in a large saucepan with hot water, let the water boil and sterilized for ten minutes. Then we roll up the jars with sterile lids, turn them over and wrap them until they cool down completely. In a day we put it away for storage.

Bon Appetit!