Spicy canned cucumbers with chili ketchup: crispy and perfectly preserved for the winter

Canned cucumbers with ketchup for the winter are spicy, moderately salty, and have a pleasant sweet taste. They are perfectly preserved for the winter and remain crispy. For spice, you need to add a variety of leaves in addition to the marinade.

The idea of making spicy cucumbers for the winter was published on the Instagram page of food blogger Khrystyna with the nickname chris farm. This appetizer will be a great snack for a festive table.

Brine for 6 cups of water: ⠀

• vinegar – 1 cup
• sugar – 6 tbsp
• chili ketchup – 6 tbsp
• salt – 2 tbsp.

Greens for 1-liter jar:

• dill umbel
• horseradish leaf
• oak leaves – 2 pcs

Spices for 1 liter jar: ⠀

• black peppercorns – 2 pcs
• cloves – 2 pcs
• garlic – 1 clove
• bay leaves – 2 pcs

Method of preparation:

1. Three hours before canning, soak the cucumbers in cold water to make them crispier.

2. Steam the jars, and put herbs and spices on the bottom.

3. Put the cucumbers tightly in the jar.

4. Pour boiling water twice for 15 minutes.

5. For the third time, pour brine and twist.

6. Turn the jars upside down, cover with warm blankets, and leave them to cool completely for 2 days.