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Cucumber Ketchup "Cucumber Delight"
Sauces

Cucumber Ketchup "Cucumber Delight"

35 min4 serv.20 февр. 2026 г.

Description

I've been preparing this ketchup for a long time. I came across the recipe in some cooking brochure and decided to try it. The result pleased the whole family. This preserve is tasty and economical. No sterilization required—just hot filling, which is convenient and reliable. The recipe is calculated for 3 liters of tomato mass. Give it a try! Serve the sauce with meat, fish, or use it as a salad dressing.

Instructions

  1. 1

    Step 1

    Step 1

    Peel the tomatoes, peppers, and garlic, then rinse thoroughly and dry. If desired, you can blanch the tomatoes and remove their skins. I leave them on.

  2. 2

    Step 2

    Step 2

    Pass the vegetables (except garlic) through a meat grinder or process in a food processor. I prefer the second option—it's faster and results in a smoother consistency. Transfer the vegetable mixture to a saucepan and place over medium heat. Reduce to about one-third of the original volume.

  3. 3

    Step 3

    Step 3

    Peel the cucumbers and remove large seeds, then cut into small cubes.

  4. 4

    Step 4

    Step 4

    Add salt, sugar, oil, and spices to the tomato mixture. For spices, I always include black peppercorns, allspice, and a mix of colored peppers, as well as cloves and mustard seeds. For 3 liters of tomato mixture, use one tablespoon of coarsely ground pepper mix, 2-3 cloves, and one teaspoon of mustard seeds.

  5. 5

    Step 5

    Step 5

    Bring the tomato mixture with spices and seasonings to a boil, then add the cucumber cubes. Cook for no more than 10-15 minutes.

  6. 6

    Step 6

    Step 6

    Then add chopped garlic and acetic acid. Bring to a boil once again and pour into jars.

  7. 7

    Step 7

    Step 7

    When hot-packing, jar cleanliness is very important. It's best to sterilize glass containers in the oven or microwave. Steam sterilization is better suited for other preserves that involve pouring liquid, such as brine or marinade. For hot-packing, jars should be dry and thoroughly warmed to prevent them from cracking when filled.

  8. 8

    Step 8

    Step 8

    Fill the jars with ketchup up to the "shoulders" and immediately seal with hot, boiled lids.

  9. 9

    Step 9

    Step 9

    Turn the jars upside down with the lids and wrap them in something warm, preferably overnight.

  10. 10

    Step 10

    Step 10

    And in winter, the aromatic ketchup will delight you with memories of summer.