Crispy cucumbers with chili ketchup: the easiest and most correct recipe from Yevhen Klopotenko

Cucumbers are the simplest but most valuable vegetable, consisting of 90% water, so they can be eaten by everyone and as much as possible. Cucumbers can be used to make not only salads, but also light soups, such as okroshka and pickle, as well as deliciously salted, pickled, and tonic detox drinks.

Culinary expert Yevhen Klopotenko shared a recipe for very crispy and tasty cucumbers with chili ketchup on his YouTube channel (scroll to the bottom of the page to watch the video).

Cook's secret: to make cucumbers crispy, cover them with cold water for 3-4 hours.

Ingredients:

• cucumbers - 1 kg

• chili ketchup - 100 g

• sugar - 2 tbsp
• vinegar - 2 tbsp
• black pepper - 6 peas

• garlic - 4 cloves.

• dill or cherry, currant, horseradish leaves - 2 inflorescences

• bay leaf - 2 pcs.

• Salt - 2 tbsp.

Method of preparation:

1. Wash the cucumbers and leaves, cover the cucumbers with cold water, and leave for 3-4 hours.

2. Cut off the tips on both sides and peel the garlic.

3. Put the dill inflorescences, leaves, garlic, and cucumbers on top in sterilized jars.

4. Boil water in a saucepan and pour boiling water over the cucumbers for a few minutes, then drain. And do it again.

5. Add the bay leaf and 3 black peppercorns to the jar. Pour boiling water again, cover with lids, and wait another 15 minutes.

6. After 15 minutes, pour the water from the jars into a saucepan or saucepan, add salt, sugar, and chili ketchup, stir, and bring to a boil. Pour in the vinegar and stir.

7. Pour the hot marinade into the jars and close the lids.

8. Turn the jars upside down and cover them with a towel, then put them in a cool place after they have cooled completely.