Pickles with Chili Ketchup

1. 1 Cucumbers≈ $3.67 每千克 600 克
2. 2 Ketchup包装 350 克 约等于 $2.50 80 克
3. 3 Fresh chili包装 100 克 约等于 $1.00 8 克
4. 4 Garlic≈ $10.00 每千克 8 克
5. 5 Dill包装 50 克 约等于 $1.80 15 克
6. 6 Horseradish leaves包装 50 克 约等于 $3.00 10 克
7. 7 Black peppercorns 2 克
8. 8 Bay leaves 按口味
9. 9 Salt 25 克
10. 10 Sugar包装 1 千克 约等于 $1.60 40 克
11. 11 Vinegar 9%包装 500 毫升 约等于 $1.30 50 毫升

灰色的是盐、香料以及每罐用量不足30克的配料：这些家里通常都有，不计入罐子价格。用量30克及以上的糖、醋和油已计入价格。

做法

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.