Pickles in ketchup that are sure to be crispy: how to prepare the marinade

One of the most popular recipes for cooking cucumbers is a marinade with ketchup. Vegetables turn out very crispy and juicy. Also spicy, because there is a lot of garlic in the composition, as well as fragrant pepper.

The idea of cooking crispy pickles in chili ketchup is published on the page of a foodblogger with the nickname zhuravlina cooking in Instagram. The preparation is perfectly preserved for the winter.

Ingredients (1 cup = 250 ml):

• chili ketchup - 6-8 tbsp.
• rock salt - 2 tbsp.
• sugar - 1 cup
• vinegar - 1 cup
• water - 7 cups
• cloves - 1-2 pcs.
• allspice - 1-2 pcs.
• garlic - 2 pcs.
• cucumbers - 3-4 kg.

Method of preparation:

1. Before starting to pickle cucumbers, sterilize jars and lids for canning.

2. rinse the cucumbers on both sides cut off excessively.

3. Pour in water for 2 hours. The cucumbers will absorb the right amount of water and will be crispier.

4. For the marinade, add sugar, vinegar, salt and chili ketchup to boiling water.

5. Bring the mixture to a boil.

6. At the bottom of sterilized jars put garlic, oregano pepper, cloves.

7. If desired, you can put horseradish leaves and dill florets at the bottom of the jar.

8. Next, you need to fill the jar with cucumbers as tightly as possible and pour in the marinade.

9. Jars with marinade should be sterilized.

10. To do this, pour water into a pot (about half), let it boil.

11. Place a towel in the bottom of the pan and place the jars of pickles in the marinade on it.

12. The water in the pot should boil and cover the jars by about 2/3.

13. Thus, sterilize the jars with cucumbers for about 10 minutes.

14. Remove the sterilized cucumbers from the pot and cover with lids.

15. Turn the closed jars upside down and leave them in the heat for 12 hours.

16. After that, remove them to a dark, cool place.

17. Ready for consumption cucumbers will be not earlier than three weeks.