If you like the combination of cucumbers with tomatoes, then be sure to take note of the recipe for this preparation. Today we are preparing these vegetables in a tomato marinade based on chili ketchup (you can use it at home or buy it in the store).
Cucumbers in spicy tomato sauce have a sweet and sour taste with a pronounced pungency. The vegetables themselves are cut into rings, so ketchup soaks them better, and it's much more convenient to use than whole specimens.
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Ingredients:
Cucumbers - 600 gr.
Ketchup - 100 gr.
Garlic - 2 cloves
Chili pepper - ½ pc.
Black peppercorns - 6 pcs.
Carnation - 3 pcs.
Water - 350 ml.
Vinegar 9% - 5 tablespoons
Salt - 1 tsp
Sugar - 1 tablespoon
Step by step recipe:
Prepare the components according to the list and a container of 700 ml. I have 2 cans - 500 ml and 200 ml. The weight of cucumbers often varies as the quantity of cucumbers can vary depending on their size.
Wash the vegetables, cut off the tails, cut each copy into circles of approximately the same thickness (0.5-1 cm).
Prepare a container for storage - clean it with soda, wash, sterilize in any convenient way. At the bottom of the jars, throw chopped chili and garlic cloves, as well as peppercorns.
Place the cucumber slices tightly on the spices.
Simultaneously prepare the tomato marinade. Put a container of water on the stove, after boiling, dissolve the chili ketchup in it. Add salt and sugar, toss in the bay leaf. Boil the marinade for 3 minutes. Then pour in the vinegar and remove the bay leaf.
Pour cucumbers in jars with hot marinade.
Put a pot of water on the fire for sterilization, put a thick cloth on the bottom. Put the workpieces down and gradually heat the water. The pasteurization period for a 500 ml can from the moment the water boils is 10 minutes.
Remove the jars from the water, immediately seal with screw caps (sterile). Cool them upside down under a blanket.
After a day, take the jars of cucumbers to the cellar.
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