Pickles with Chili Ketchup

1. 1 Cucumbers≈ $3.67 por kg 600 g
2. 2 Ketchuppacote 350 g ≈ $2.50 80 g
3. 3 Fresh chilipacote 100 g ≈ $1.00 8 g
4. 4 Garlic≈ $10.00 por kg 8 g
5. 5 Dillpacote 50 g ≈ $1.80 15 g
6. 6 Horseradish leavespacote 50 g ≈ $3.00 10 g
7. 7 Black peppercorns 2 g
8. 8 Bay leaves a gosto
9. 9 Salt 25 g
10. 10 Sugarpacote 1 kg ≈ $1.60 40 g
11. 11 Vinegar 9%pacote 500 ml ≈ $1.30 50 ml

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

Método

1. Soak the cucumbers¹ in cold water for 3 hours, then trim off the ends. Slice the chili pepper into rings and the garlic⁴ into slices.

2. Sterilize a 1 l jar over steam for 10 minutes, and boil the lid for 5 minutes.

3. Place the horseradish⁶ leaf, dill⁵, garlic⁴, chili, peppercorns, and bay leaf in the bottom, then pack in the cucumbers¹ tightly.

4. Stir the ketchup² into 450 ml water, add the salt and sugar¹⁰, and bring to a boil. Pour in the vinegar¹¹ and remove from the heat.

5. Pour the hot brine over the cucumbers¹ up to the rim and cover with the lid.

6. Sterilize the 1-liter jar in a pot of hot water for 20 minutes from the moment it comes to a boil, then seal it.

7. Turn the jar upside down and wrap it until cool. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 10 days.