When pickling cucumbers, each culinary specialist wants them to turn out crispy - this is the characteristic that indicates the skill of the person who prepares the preservation. Below, we present you a delicious and original recipe for crisp, crunchy pickled cucumbers with chili ketchup, which will take no more than 30 minutes to prepare.
Cucumber preparation
Before seaming should perform two important procedures:
- prepare vegetables;
- prepare the tank.
Did you know? The technology of pickling products goes back to ancient times - a can of pickled duck was found in Tutankhamen’s tomb. The modern method of preservation was invented by the French culinary specialist Nicolas Francois Upper in 1804. Thus, he proposed closing vegetable and meat supplies for the army. In 1810, for this invention, he received an award from the hands of Napoleon Bonaparte. In the future, Apper's knowledge was supplemented by the French chemist Louis Pasteur, after whom the method was named.
Preparation of cucumbers first thing is to wash them. Vegetables should choose medium-sized. Even slightly yellowing should be immediately rejected. For pickling take freshly picked fruit. They are washed under running water from the ground and dust, then removed from the two ends of the butt and soaked in cold water for 4-6 hours. 
After soaking, you can sort them by size - small to small, medium to medium. So in the future it will be easier to put the green stuff in the banks.
We advise you to read about how to freeze cucumbers for the winter, how to cook sliced and lightly-salted cucumbers, Korean-style cucumbers, cucumbers with mustard seeds, how to pickle cucumbers without sterilization and zakatochnogo key, as well as how to make cucumber and tomato salad.
Preparation of cans and lids
Before marinating, the jars will need to be washed and sterilized. Washing is carried out using soda solution.
Sterilization can be done in several ways:
- Ferry. You will need a kettle, a saucepan and a bowl. On a bowl in which water boils, put a colander or a special device for sterilization. It is placed in the bank neck down. Liter cans will be enough to hold on the steam for 10 minutes, three-liter - 15.
- In the microwave. Pour some water (about 2 cm) into the bottom of the washed jars. Put them in the microwave. At a power of 800 watts, keep them there for 3 minutes.
- In the oven. Banks are installed in the oven is not yet warmed up. The temperature is set at 150 degrees. After heating the oven, the jars are sterilized for 15 minutes.
- In boiling water. This method will require a wide pan. A cloth, a towel or a wooden board on which containers are placed is placed on its bottom. They should be placed so that they do not come into contact with each other. Fill the pot with cold or warm water so that it completely covers the cans. Water should be boiled. Duration of boiling - 10-15 minutes, depending on the volume of tanks. After that, the banks are ready for seaming.
Covers should also be washed with soda solution. And then either pour over boiling water or boil them in boiling water for 2 minutes.
Kitchen tools
For canning you will need:
- liter containers - 5 pieces;
- covers - 5 pieces;
- sealer key;
- capacity for cooking marinade;
- big pan
Required Ingredients
- cucumbers - 2.5-3 kg;
- black peppercorns - 5 peas per 1 jar;
- garlic - 15 cloves;
- dill seeds - 2.5 tsp (dill umbrellas - 5 pieces);
- parsley -50-70 g;
- currant leaves - 15 pieces;
- Cherry leaves - 15 pieces.
We recommend to get acquainted with the recipe of cooking delicious pickled cucumbers for the winter.
Marinade
Marinade is prepared from:
- sugar sand - 1 cup;
- salt - 2 tablespoons;
- vinegar (9%) - 1 cup;
- Chili ketchup - 1 cup;
- water - 2 l.
Important! Pickled cucumbers are forbidden for consumption to people who have a history of hepatitis, cholecystitis, inflammation of the large intestine, reduced secretory function of the stomach.
Recipe
- We start with cooking the marinade. In the cold water pour sugar, salt, pour vinegar and ketchup chili.
- Well stir all the ingredients.
- Leave for some time to dissolve the sugar and salt and proceed to the next step - laying cucumbers in jars.
- We put 2-3 currant and cherry leaves in each jar.
- Then put 2 cloves of garlic.
- Pour on 5 peas of pepper.
- At least add half a teaspoon of dill seeds and a small amount of parsley.
- Putting cucumbers.
- Fill with brine.
- Cover with lids.
- Place the container in a large pot, the bottom of which is pre-covered with a cloth or towel.
- Pour cold water so that it covers two thirds of the cans.
Did you know? The cultivation of cucumber began over 6 thousand years ago. India is considered its birthplace.
- Bring water to a boil.
- Boil for 15 minutes and turn off the fire. (Half-liter jars are boiled in 2 times less.)
- Roll up the banks.
How and where to store the workpiece
Pickling cucumbers is made with the aim of not only getting a tasty product, but also to keep it longer. Therefore, its quality will directly depend on the variety and taste of cucumbers, other ingredients, compliance with the technology of pickling and properly selected storage conditions.
Learn more about how to build a cellar in the country and in the garage, as well as how to make ventilation in the cellar.
Those who have cellars or cellars, do not worry - this is the ideal room for storing any preservation. However, pickled cucumbers are well kept in the apartment. It is good if they stand at a temperature of up to 15 degrees in a dark and dry room (refrigerator, balcony, loggia).
If there is no such possibility, then at room temperature the seams should be kept away from heat sources and a cooker, in a place where the sun's rays and moisture do not penetrate (storage room, mezzanine, kitchen cupboard). Shelf life - 1 year, maximum term - 2 years. 
After opening, the container with cucumbers should be stored in the refrigerator for no longer than 2 weeks. To prolong their shelf life, you can add mustard powder (1 teaspoon) to the pickle or sprinkle with finely chopped horseradish. So they can stand for a month.
Familiarize yourself with the beneficial properties of pickled and salted cucumbers.
It is also possible to extend the storage time by freezing pickled cucumbers. To do this, they must first be removed from the brine. After they are thawed, fresh, they will no longer be used - only for cooking with heat treatment.
Important! If during storage the marinade has become clouded, mold and foam have formed, then such blanks should be recycled. They are unsuitable for food.
Recipes pickling cucumbers today presents a huge variety. We hope that our original way of seaming will find a place for entries in your cookbook. It is simple and quick to prepare and does not require special knowledge and effort from you.Reviews from the network
When the rasol boils add 1 pack of Chile ketchup (approximately 450-500 g) Prepared cucumbers mode in 4 pieces, if small and 8 - if large. Moisten in 1l cans. pour hot pickle. Sterilize 10 minutes.
Today I will do this recipe for the first time. But this recipe walks with us for the second year. Chili ketchup is sold very well in the store, and this is an indication that the people are turning these cucumbers.
I will be erased. in AH. Info from our site: * HOW TO STERILIZE IN AIR GRILL 1. Place the prepared products in clean cans. 2. Put them in a convection oven. 3. Pour brine or syrup so that the products are completely covered. 4. Cover the jars with lids. (Remove the rubber bands) 5. Turn on the convection oven, setting the necessary parameters for sterilization. In this case: 260 gr. - 10 minutes. 6. Take out the jars, put in the rubber bands, roll them up. 7. For additional pasteurization, you can put the cans back into the convection oven, since the glass flask of the oven retains heat for a long time. Turn the banks do not! If the next batch of cans is next in line, you can use the usual “sheepskin coat” instead of a convection oven, wrapping the cans. Photos will be at the end of the process.
