Canned Pickles with Ketchup
Description
Perfect for stocking up for winter. Canned gherkins with ketchup are incredibly delicious! When I first tried them, I became a fan for life. Thanks to the ketchup, the gherkins get a unique tangy kick while still tasting like regular canned cucumbers. For this recipe I always use chili ketchup—it adds a light heat to the gherkins. I also love them for their yellowish color and amazing crunch. By the way, the amount of water in the recipe is very approximate. I think you can adjust the water amounts yourself. Use enough cucumbers to fill the jars. Give them a try, and if you have any questions, write in the comments. I’ll be happy to answer ;) Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Calculate all ingredient quantities for 1 or 3 liters (based on your pot’s volume) if that’s more convenient. Pour the vinegar and water into the pot, add the salt and sugar, and bring everything to a boil. Then add the ketchup and set aside.
- 2
Step 2
Then sterilize the washed jars in the oven at 100°C for about 15 minutes.
- 3
Step 3
Soak the cucumbers in cold water for 10–15 minutes.
- 4
Step 4
Then trim off both ends of the cucumbers.
- 5
Step 5
Put dill umbels into the jars.
- 6
Step 6
Pack the cucumbers tightly into the jars. If they do not fit, try fitting them in by cutting them. Pour in the marinade. Then loosely cover the jars with the lids. Preheat the oven to 120°C and place the jars in the oven for about 20 minutes. The cucumbers should change color during this time. It is very important to remove them from the oven on time so they do not overcook and stay crunchy afterward.
- 7
Step 7
Then seal the jars, turn them upside down, and leave them to cool under a warm towel.
- 8
Step 8
Pickled cucumbers with ketchup can be stored in a cool place for up to a year. Enjoy