Preservation of blanks for the winter - childhood memories. I suggest remembering how our grandmothers did it and preserving emerald and pimpled cucumbers with crunch and amazing aroma.
Recipe content:
- How to close cucumbers with chili - advice from experienced chefs
- Cucumber preservation: chili recipe
- Cucumbers for the winter: a recipe with ketchup
- Canned cucumbers: a recipe with chili ketchup
- Pickled cucumbers with chili
- Video recipes
Salting cucumbers for the winter has long ceased to be popular with many housewives. Since the need for this has disappeared, when jars of canned vegetables began to appear on store shelves. But you still can't buy a tasty canning that looks like a homemade preparation. Therefore, some people still spin jars of delicious cucumbers with chili sauce and other additives on their own. After all, preservation blanks are a culinary hand-main with a retro touch, where you can experiment with additives and spices.
How to close cucumbers with chili - advice from experienced chefs
To get the most out of canning, read our tips, apply them and get great results.
- Buy cucumbers those that are intended for pickling. Salad gherkins will turn out to be tasteless and lethargic.
- Cucumbers should be fresh, only plucked from the garden. If they lie down for several days, then they are no longer suitable for salting.
- Carefully wash the fruits with a brush and sort by size.
- Small and medium sized gherkins are suitable for preservation. Cucumbers of the same size are placed in one jar. Then they are evenly saturated with brine.
- Soak the cucumbers in ice water for several hours before preserving. The colder the water, the crisper the gherkins will be.
- Well or spring, soft water is better suited for salting.
- If the water is from the water supply, it must be defended or filtered.
- Use table salt, coarsely ground. Do not use iodized.
- The vinegar for the recipe needs the most common. Flavored (wine, grape, apple) will give unwanted flavors.
- Additional spices and herbs are most often used as follows: peppercorns, allspice, garlic, cherry leaves, black currant, horseradish, dill inflorescences, cloves, chili peppers, nutmeg, saffron, basil, coriander. You can donate any leaves, but not dill and horseradish leaves, they give the firm crispness.
- The rolled up cans are turned upside down, wrapped in a woolen blanket and left to cool completely. This is necessary so that they do not explode, and if the bank is not closed tightly, then it will be immediately visible.
These non-tricky tips will help you do everything right, without misfires. Experiment and create your own unique flavoring effects by adding different spices of your choice. Each recipe leaves a wide field for author's experiments. But always be careful and remember that the spices you choose will affect the flavor of the chili cucumbers.
Cucumber preservation: chili recipe
Canned cucumbers with chili for the winter in jars - the pride of any housewife. It seems to many that this process will take a lot of time and effort. However, in reality, making cucumbers crunchy is a snap. You need to apply a few fundamental secrets and follow a step-by-step recipe.
- Caloric content per 100 g - 30 kcal.
- Servings - 3 cans of 0.5 l each
- Cooking time - 40 minutes
Ingredients:
- Cucumbers - 1.5 kg
- Garlic - 2 cloves
- Salt - 50 g
- Table vinegar 9% - 2 tablespoons
- Chili ketchup - 3 tablespoons
- Sugar - 25 g
- Allspice peas - 2 pcs.
- Greens - 20 g
Step by step preparation of canned chili cucumbers:
- Soak cucumbers in ice water for 2 hours.
- Prepare jars with lids in advance: sterilize.
- Put greens, spices and cucumbers in jars and cover with boiling water. Soak for 10 minutes.
- Drain the marinade and dilute the sugar with salt and chili ketchup in it until completely dissolved. Boil and pour in the vinegar.
- Return the marinade back to the jars and roll up the lids.
Cucumbers for the winter: a recipe with ketchup
Cucumbers for the winter with ketchup are not a very popular masterpiece of harvesting for future use. But it is very tasty and the salad with such gherkins will be simply excellent.
Ingredients:
- Cucumbers - 1.7 kg
- Salt - 55 g
- Table vinegar 9% - 2, 5 tablespoons
- Ketchup - 4 tablespoons
- Sugar - 30 g
- Bay leaf - 2 pcs.
- Horseradish leaves - 2 pcs.
- Garlic - 2 cloves
Step-by-step cooking of cucumbers for the winter with ketchup:
- Wash the cucumbers and soak in ice water for 2 hours.
- Put lavrushka, garlic, pepper, horseradish and dill in prepared sterilized jars.
- Lay the cucumbers upright on top.
- Pour hot water into the jar and cover with a lid. Leave it on for 5 minutes.
- Pour the liquid from the jar into a separate bowl, add sugar, salt, ketchup and boil.
- Pour vinegar and hot marinade into the jar at the same time.
- Roll up the jars with lids, turn them upside down, wrap them in a warm blanket and leave to cool.
Canned cucumbers: a recipe with chili ketchup
Regular pickles will surprise no one. But canned cucumbers with ketchup are already interesting. Some will find this recipe absurd, but the idea is quite successful! Cucumbers absorb the aroma and pungency of ketchup, which makes them spicy.
Ingredients:
- Fresh cucumbers - 3 kg
- Black peppercorns - 7 pcs.
- Fresh dill greens - 5 sprigs
- Bay leaf - 5 pcs.
- Salt - 2 tablespoons
- Granulated sugar - 200 g
- Table vinegar (9%) - 200 ml
- Water - 1 l
- Chili ketchup - 100 g
Step by step preparation of canned cucumbers with chili ketchup:
- Rinse and dry the cucumbers.
- Wash cans with soda and sterilize over steam.
- Put black peppercorns, dill and bay leaves in each jar.
- Arrange the cucumbers in the jars and set them aside.
- Prepare the marinade. Pour water into a saucepan and bring to a boil.
- Add salt, sugar, ketchup and vinegar. Stir and boil.
- Pour the boiling marinade over the jars under the hangers.
- Close the container with prepared lids and sterilize for 10 minutes.
- Roll up the cans and turn them upside down. Leave to cool completely.
- Store canned food in a cool place.
Pickled cucumbers with chili
Maybe your pantries and cellars are already filled with all kinds of preservation, but pickled cucumbers with chili ketchup, you must also remember to cook. It is light pungency, piquant taste, pleasant crunch …
Ingredients:
- Cucumbers - 1.5 kg
- Horseradish leaves - 20 g
- Bay leaf - 2 pcs.
- Garlic - 2 wedges
- Peppercorns - 3 pcs.
- Water - 650 ml
- Chili ketchup - 3 tablespoons
- Sugar - 30 g
- Salt - 1 tsp
- Vinegar - 75 ml
Step by step preparation of pickled cucumbers with chili:
- Wash the cucumbers. Wash jars with lids with baking soda and sterilize over steam.
- Put greens at the bottom of the container: horseradish leaves, bay leaves, dill umbrellas, peppercorns, a clove of garlic.
- Pour boiling water over the vegetables, cover with lids and leave for 30 minutes to cool the boiling water a little.
- Drain the marinade, bring to a boil and pour over the cucumbers again. Leave them on for half an hour and pour out the liquid again.
- Add salt, sugar, chili ketchup to the marinade and stir well.
- Place it on the stove and put it on fire. Boil and pour in the vinegar.
- Pour the marinade over the cucumbers and roll up the jars with metal lids. Incubate them upside down until completely cooled.
Video recipes:
