Cooking process:
To begin with, I take ordinary lids on jars that do not require sterilization. I simply rinse them with boiling water, shake them and pour out the water.
Sterilization of lids is a topic of much debate; it is interesting to know your opinion on this matter.
Next, pour water into the pan, add 9% vinegar, a glass of vegetable oil and pour in 180 grams of sugar and 1.5 tablespoons of salt. I also add 250 grams of two different types of ketchup: ordinary tomato ketchup and chili. I mix everything thoroughly and the marinade is ready.
Now I cut the cucumbers: I cut off their ends and divide them into four parts. If the cucumbers are large, I also cut them in half for convenience.
Since I don’t have a large frying pan, I cook in two small ones. If you have a large pot, the process will go faster. I divide the marinade between the pots and add the cucumbers.
If the cucumbers seem soft, I soak them in cold water for several hours – they will regain their freshness.
I put the pots on the stove, bring to a boil under the lid, then reduce the heat and cook the cucumbers for 25 minutes. The cucumbers will change color to olive and release juice.
After a while, I add garlic passed through a press – about a large head. If you prefer a less spicy taste, add less.
Mix the cucumbers with the garlic and cook for another 10 minutes.
Continued on next page 👇(page 2)👇
