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Pickles with Ketchup

With this recipe, you’ll get 5-1qt glass jars, filled with whole or sliced cucumbers.

pickles with ketchup 600w

 

Marinate Ingredients:

  • 5 pint (1600 ml) water
  • 12 oz (350 ml) vinegar, 5% acidity
  • 1 cup sugar
  • 2 1/2 tbsp salt
  • 5 oz (150 g) (or more, if you like spicier) ketchup, spicy (like “Tabasco”)
  • Leaf bay, 1 per jar
  • Dill, grown
  • Garlic cloves
  • Black pepper, whole
  • Allspice, whole (optional, but I always add it)

Preparation:

  1. Wash the cucumbers, cut both ends (optional). You may want to slice the cucumbers if they are big in size.
  2. Put the cucumbers into glass gars.
  3. Into each 1-qt jar, add a bay leaf, 1-2 peeled garlic cloves, a small branch of the grown dill, 2-4 whole black peppers, and 1 allspice (optional).
  4. Put the vinegar, sugar, and salt to the water, bring to a boil. Add the ketchup, stir, and turn heat off.
  5. Pour the marinade into the jars, cover lightly with lids, without twisting.
  6. In a canning pot, put either a rack or a paper towel on the bottom, insert the jars, fill in with warm tap water to about 2/3 level of the jars.
  7. Bring to a boil, reduce heat to medium-low, boil for 25 minutes.
  8. Using a jar lifter, remove each jar from the pot, twist the lead tightly.
  9. To ensure a lid is closed tightly, turn each jar upside down. Keep it for a while, check later to make sure there is no leak (this step is highly recommended if reusing jar lids).
  10. Keep the pickle jars in a cold place. After canning, wait for a few days, then serve them anytime with your favorite main dish or use for salads.

Note: Recommended use time is within 1 to 2 years. Always check to see if a lid is not bulging. Carefully inspect pickles after opening. Don’t use if anything seems suspicious. 

 

Although it’s always better to use new lids, I often reuse old lids if they still look good and reusable. However there’s a warning about that. Please click here to read more…

 

 

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If you are new to canning, I would recommend you to buy a complete guide to safe canning:

Ball Complete Book of Home Preserving

 

 

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