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)


  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…




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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