Cucumbers with ketchup for the winter
1 serving
60 minutes
Cucumbers with ketchup for winter are an original variation of the classic Russian preparation. This recipe combines the crunchiness of fresh cucumbers with the rich spicy aroma of the marinade, where ketchup plays a key role. Thanks to it, cucumbers acquire a slightly sweet yet tangy taste that perfectly complements garlic, allspice, and bay leaves. This marinade makes the snack versatile: it pairs well with meat and fish dishes and can be a standalone snack or a decoration for a festive table. Historically, this recipe emerged as a bold experiment combining traditional preservation methods with modern flavor solutions. Cucumbers soaked in this marinade become soft but retain their natural juiciness. They are ready to eat after a month but reveal their flavor better after longer storage.
1
Prepare all the ingredients.
2
Wash the cucumbers well, fill with clean cold water, and leave for 2 hours.
- Cucumbers: 1 kg
- Water: 800 ml
3
Sterilize jars over steam for 15-20 minutes. Scald the lids with boiling water.
4
In a saucepan, mix water, ketchup, salt, sugar, and vinegar.
- Water: 800 ml
- Ketchup: 150 g
- Salt: 20 g
- Sugar: 60 g
- 9% table vinegar: 70 ml
5
Bring the marinade to a boil and simmer for 3-5 minutes.
6
Distribute garlic, allspice, and bay leaves among the banks.
- Garlic: 4 cloves
- Allspice berries (whole): 6 pieces
- Bay leaf: 2 pieces
7
Put cucumbers in jars.
- Cucumbers: 1 kg
8
Pour hot marinade over the cucumbers.
- Water: 800 ml
- Ketchup: 150 g
- Salt: 20 g
- Sugar: 60 g
- 9% table vinegar: 70 ml
9
Screw the jars, turn them upside down, and cover with a blanket until completely cool.
10
Cucumbers with ketchup can be eaten in a month or preserved for winter.
