Cucumbers with chili ketchup - favorite preparations for the winter
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Today I propose to cook delicious cucumbers with chili ketchup. This dish is made for the winter. The marinade turns out to be spicy, the taste itself is balanced, moderately sweet and sour. Each cucumber is fragrant and very crunchy, which is what all hostesses strive for when preparing these wonderful vegetables.
The recipe itself is very simple and easy, without tedious sterilization, but with a double fill. This slightly increases the time spent, but believe me, the result is worth it.
Classic recipe
Ingredients
- Cucumbers - 600 g
- Chili ketchup - 2 tbsp l.
- Horseradish - 1 leaf
- Currant - 3 leaves
- Dill - 2 pcs (umbrellas)
- Parsley - 4 pcs (green sprigs)
- Garlic - 3 pieces
- Allspice - 5 pieces
- Uksu - 1 tbsp. l. (9%)
- Granulated sugar - 1 tbsp. l.
- Salt - 1 tbsp l.
Cooking time: 3 hours 30 minutes (3 hours for soaking cucumbers and 30 minutes for preparing one liter can).
Preparation
Cucumbers with ketchup Torchin
Ingredients
- Cucumbers - 600 g
- Ketchup Torchin - 2 tbsp. l.
- Horseradish - 1 l
- Cherry - 3 l
- Dill - 2 pcs (umbrella)
- Garlic - 4 pieces
- Black peppercorns - 10 pieces
- Mustard seeds - 1 tsp
- Vinegar - 1 tbsp. l. (9%)
- Granulated sugar - 1 tbsp. l.
- Salt - 1 tbsp l.