Popular among the people, pickled spicy cucumbers for the winter can be used as a separate appetizer or as part of various salads. Crispy cucumbers prepared according to this recipe have a spicy bitterness. Depending on the spices used, the range and quantity of which can be changed to suit your own taste, the finished preserve is distinguished by a bouquet of appetite-stimulating aromas.
It is best to seal cucumbers in jars with a volume of 1 to 2 liters. Such a quantity of the finished product can be put into use immediately, and the vegetables will not lose their taste after being left idle for a long time on the refrigerator shelf.
For canned spicy cucumbers for the winter, each housewife chooses spices at her own discretion. Traditional additives to the marinade include: black peppercorns, mustard seeds, garlic, cherry and blackcurrant leaves, dill inflorescences, cloves, coriander. You can add small tomatoes and onions, thinly sliced carrots, and mini squash to the container with cucumbers. Additional vegetables are used as decoration and are chosen in a contrasting color with the cucumbers.
Fruits for pickling should be green, elastic and strong. They should be sorted carefully, rejecting soft ones with spots and traces of mold on the skin. Small-sized vegetables with small seeds are ideal for pickling, regardless of the recipe chosen.
Glass containers are thoroughly washed and dried. Some housewives prefer to sterilize containers within 10 minutes. The lids used in the work are boiled for at least 5 minutes immediately before seaming.
Ingredients
- Fresh cucumbers, selected – 3 – 3.5 kg;
- Hot pepper (red, green) – 2-3 pods;
- Black peppercorns – 20-22 pcs.;
- Bay leaf - according to the number of jars;
- Dill with inflorescences - a sprig for 1 jar;
- Cherry and black currant leaves - optional;
- Horseradish leaves – 2 pcs.;
- Mustard seed – 3 tsp;
- Granulated sugar – 6 tbsp;
- Coarse salt – 5 tbsp;
- Table vinegar 9% – 9 tbsp.
Preparation
Cucumbers are soaked in a clean container with cold water for an hour and a half, then washed under running water. Hot peppers and garlic are peeled and washed. All vegetable spices used to prepare the marinade are sorted and washed (except for mustard seeds and peppercorns).
Place on the bottom of the jar: a clove of garlic, a small sprig of dill, chopped horseradish, a third of a teaspoon of mustard seeds and 3 slices of hot pepper with seeds.
The tail of each cucumber is cut off. Prepared vegetables are compacted into a jar.
Each jar of cucumbers is filled to the top with boiling water and left to “simmer” for 15 – 20 minutes.
Water from the cans is poured into the pan, sugar and salt are added. For 1 liter of water take 2 tablespoons of sugar and one and a half tablespoons of salt. The marinade is thoroughly boiled and poured hot into jars. Vinegar (1.5 - 2 tbsp) is added to each jar.
The jars are closed with lids using special seaming machines. The containers are turned over and covered with a towel until they cool completely, the preparation for the winter is ready.
Such cucumbers are stored not only in a cool basement, but also at room temperature, which cannot but please those who live in apartments.
Canned spicy cucumbers go well with both everyday dishes and holiday menus.
Date of publication: 06/27/19
The excellent taste of cucumbers has prompted culinary specialists to search for different ways to prepare preparations. As a result, delicious recipes for pickled cucumbers appeared (in barrels and jars, cold, hot and dry), pickled (without and with sterilization, with vinegar, citric acid, vodka, adjika, tomato paste and ketchup), as part of snacks - salads for the winter.
It will be difficult for an inexperienced housewife to navigate the variety of recipes on her own, so the selection of proven recipes below will help you choose the most attractive stock recipe that meets your taste expectations and culinary skills. And a few useful tips, saved for last, will help you avoid possible mistakes.
Cucumber recipe with photo
This method of preparing spicy cucumbers with ground black pepper will delight the whole family. The taste of cucumbers is not spicy, but has some zest. No one can refuse such crispy cucumbers.
The calculation of products is described for one three-liter jar.
If you or your loved ones have a predisposition to allergic reactions or peptic ulcers of the stomach, intestines, or functional kidney disorders, it is advisable to replace the preservative aspirin with something more harmless, for example, citric acid.
Cooking time: 50 minutes
Quantity: 1 serving
Ingredients
- cucumbers: 2.5 kg;
- water: 1 l;
- currant leaves: 7-10 pieces;
- garlic: 3-4 cloves;
- dill greens: 30-40 g;
- salt: 1 tbsp;
- sugar: 2 tbsp;
- ground black pepper: 1 pinch;
- allspice: 7-10 pieces;
- black pepper: 7-10 peas;
- lemon acid: on the tip of a knife;
- aspirin: 2 tablets;
- bay leaf: 6 pieces
Cooking instructions
All food and utensils must be clean. The jar requires sterilization. Boil the screw cap in advance. Wash the currant leaves and dill, or even pour boiling water over them. Place leaves and herbs in a jar.
Rinse the cucumbers very thoroughly. Trim each cucumber on both sides. Place the cucumbers tightly in the jar.
Boil water in a kettle. Pour this boiling water over the cucumbers. Leave the jar aside for 20 minutes.
During this time, you will need to separately make a marinade for future preparations. Boil water in a saucepan.
Add salt, sugar and bay leaves there. Boil for 5-7 minutes.
Drain the water from the jar into the sink. To do this, you need to use a special rubber lid with holes.
Place finely chopped pieces of garlic, black peppercorns and allspice into a jar with cucumbers.
Add ground black pepper. Add aspirin and citric acid.
Pour the ready-made hot marinade over the cucumbers in the jar. Screw the lid with a key.
The jar should be stored upside down for the first 24 hours. Moreover, the jar with the preparations should be well wrapped in a blanket.
Further storage should be carried out in the basement.
Bon appetit!
Crispy cucumbers
Every housewife is looking for her ideal recipe for crispy cucumbers and, having found it, never changes it. But in addition to the correct recipe, the fruits themselves are of great importance. They should be green and elastic, their length should not be more than 7-8 cm. You should not put garlic in jars, it will make the finished preserve soft.
Amount of ingredients enough for four one and a half liter jars:
- 2000 g of fresh cucumbers;
- 500 g onions;
- 2500 ml water;
- 200 ml vinegar 9%;
- 200 g sugar;
- 100 g salt;
- 4 bay leaves;
- 8 black peppercorns;
- 40 g dill greens.
Canning crispy cucumbers step by step:
- Peel and chop the onion in any way, then place it on the bottom of a prepared sterile jar along with bay leaf, pepper and fresh dill;
- Trim the butts off the washed cucumbers and fill the jars with them. Make a marinade from water, salt, sugar and vinegar and fill the jars with cucumbers;
- After this, cover the jars with lids and place them in a pan of boiling water for 10 minutes. Be sure to ensure that the cucumbers are not overcooked. They should change color, but the green veins should remain;
- Then roll up the jars with lids using a key and leave to cool. There is no need to wrap them while they cool to maintain their crispness and elasticity.
Cucumber salad in jars
Canned cucumber salad is an excellent side dish or snack that does not require long preparation. It will be enough just to uncork the jar and transfer its contents to a plate. There are many options for such a snack; every housewife has her own signature recipe. One of the simplest (does not require sterilization) and delicious is cucumber and onion salad.
Amount of ingredients and spices per 1.5 liter jar:
- 1000 g cucumbers;
- 150 g onions;
- 30 g dill;
- 20 g table salt;
- 40 g crystalline white sugar;
- 60 ml 9% vinegar;
- 12 g garlic;
- 6 peppercorns;
- 2 cm piece of hot red pepper.
Canning method:
- For clean, unripe cucumbers, trim approximately one centimeter on each side. Then cut them into thin slices, like for a salad. Place in a suitable sized pan;
- Chop the well-washed and towel-dried dill very finely with a knife. Then send after the cucumbers into the pan;
- Remove the skin from the onion and chop it into thin half-rings. Cut the peeled garlic cloves lengthwise into two or more pieces. These vegetables can also be added to the main product;
- After all the ingredients are crushed, they need to be sprinkled with salt and sugar, pour in vegetable oil and vinegar. Add spices (allspice and hot pepper) Mix the contents of the pan thoroughly and leave to steep for three and a half hours;
- This time will be enough for all the ingredients to be saturated with the aromas of the spices. Now the pan with the salad needs to be put on the lowest heat (this is important!) and brought to a boil under the lid;
- Before the vegetable mass boils in the pan, it must be carefully stirred several times. Cook the boiled salad for approximately five minutes until the cucumbers change color. It is important here not to overcook so that the chopped vegetable remains crispy;
- After this, all that remains is to arrange the vegetables in sterile glass containers and close the lids. It should be cooled upside down under a warm blanket.
Recipe for a liter jar
In Soviet times, pickled cucumbers could be found on store shelves exclusively in three-liter bottles. Now the situation has changed dramatically: both the food industry and housewives prefer to pickle small cucumbers in small containers (a liter or one and a half liter jar).
The process of pickling cucumbers in a liter jar:
- Place cucumbers soaked in cold water in a clean liter jar. While laying them, arrange them with thin strips of carrots, chopped onions, cut garlic cloves and herbs (parsley sprig or dill inflorescence);
- Pour boiling water over the cucumbers twice for 10 minutes to warm them thoroughly. For the third time, drain the water from the cucumbers into a saucepan, add salt, sugar and spices (pepper, bay leaf, cloves or others). Boil everything and pour the marinade over the cucumbers;
- Roll up the jars and turn them upside down until they cool completely. To further warm up the seaming, the jars can be covered with something warm.
Pickling cucumbers
Housewives use various methods of pickling cucumbers for the winter, but the cold method is undoubtedly considered the simplest of them. It does not require long sterilization of the workpiece, boiling the brine, the hassle of rolling up the lids with a key and cooling under a blanket. It is better to store such a preparation in a cool basement or in the refrigerator.
Cold method of pickling cucumbers step by step
How many spices, cucumbers and brine will be needed for a 3-liter jar:
- 2000 g of cucumbers (or a little more or less);
- 1500 ml water;
- 100 g salt;
- 50 ml vodka;
- cherry leaves, dill, horseradish, garlic and pepper to taste.
- Place the washed cucumbers in a jar, placing them with herbs and spices, or you can simply put these ingredients at the bottom of the container, and then green cucumbers in dense rows;
- Prepare the brine by dissolving salt crystals in cold water.
- Pour vodka into the jar. It will help preserve the beautiful green color of vegetables and act as a natural preservative.
- Top everything with brine, close with a nylon lid and store.
Cucumbers without vinegar
Vinegar is often used as a preservative in winter preparations, but even without this product you can prepare delicious crispy cucumbers for the winter. The duration of preparation of such a preparation may not last five to six days, but the result will be worth it. The cucumbers turn out no worse than barrel cucumbers, but without the likelihood that they will peroxide.
Proportions of products for two three-liter jars:
- 4 kg of cucumbers;
- 5 liters of water;
- 250 g salt;
- 10 pieces. cherry leaves;
- 20 pcs. black currant leaves;
- 5 oak (walnut) leaves;
- 5 dill umbrellas;
- 3 leaves of horseradish.
Canning steps:
- Place the prepared cucumbers (soaked and washed) in a large saucepan along with the herbs and fill with saline solution. Cover the contents of the container with a plate on which to place pressure. A three-liter jar filled with water will be enough. Leave everything like that for two to five days;
- When the cucumbers have a slightly salted taste, you can proceed to the next stage of canning. Pour the brine into a separate container, but do not pour it out. Place cucumbers without greens in prepared sterile containers;
- Boil the brine drained from the cucumbers and pour it over the cucumbers in the jars. Leave this for 10 minutes, then drain the brine again and repeat the procedure, only now the jars will need to be rolled up with sterile tin lids;
- The jars with cucumbers turned upside down should cool over a warm blanket. After this, they can be put away in a dark storage place.
How to cook cucumbers without sterilization
It often happens that the time to prepare cucumbers for the winter falls on a very hot (in the literal sense of the word) season, and you don’t really want to create additional heat in the kitchen by sterilizing the cucumbers. Then a recipe for cucumbers without sterilization will help out, which are well stored not only in the basement, but also in the pantry in the apartment.
On average, one liter jar will require:
- 1500 g cucumbers;
- 50 g salt;
- 50 g sugar;
- 30 ml 9% vinegar;
- 1-2 cloves of garlic;
- 1-2 black peppercorns;
- 1 bay leaf;
- greens (dill, cherry and currant leaves).
Algorithm of actions:
- First you need to dip the cucumbers in cooler water and leave for a couple of hours. For canning, you should select beautiful, smooth fruits of approximately the same size;
- Place greens and garlic cloves at the bottom of clean, sterile and dry jars, and washed cucumbers on top in dense, orderly rows;
- Boil water, fill the jars with cucumbers with it and leave for 10 minutes, then drain the water;
- Place a few black peppercorns, bay leaves, salt, sugar and vinegar into each jar. Then fill the jars again with boiling water, roll them up and wrap them. Place the cooled jars in the pantry or basement for storage.
Korean cucumbers
This winter salad of cucumbers and carrots with Korean seasoning will appeal to lovers of spicy gastronomic sensations. Of course, it is better to choose small fruits for canning, but if they are a little overripe, then you can simply remove the thick, rough peel from them.
For one serving of Korean-style cucumbers (6 liter jars) you will need:
- 4000 g of fresh cucumbers;
- 1000 g carrots;
- 200 g crystal sugar;
- 200 ml of refined sunflower address;
- 200 ml 9% vinegar;
- 100 g table salt;
- 30 g garlic;
- 15 g Korean spices.
Operating procedure:
- Cut the cucumbers, soaked in cold water and well washed, lengthwise into quarters and place in a bowl of the appropriate size;
- Peel, wash and chop the carrots using a special grater for Korean carrots. Then transfer to a container with cucumbers;
- Mix vegetable oil with sugar, salt, vinegar and Korean seasoning to prepare the marinade. Pour the resulting mixture over the chopped vegetables, add the garlic passed through the garlic and stir;
- Cover the container with the mixed salad with a lid and place in the refrigerator for five hours. After this, transfer the vegetable mixture into dry, clean jars and sterilize in a pan of boiling water. Half-liter jars will need 10 minutes, and liter jars – 15-20 minutes;
- In order for cucumbers to be stored well all winter, jars of salad must be covered with something warm (for example, a blanket or a blanket) until they cool down.
Cucumbers with mustard
Housewives love to use mustard in the process of canning cucumbers, and there are several reasons for this: the pleasant taste of the finished canning, the sufficient strength and crispness of the cucumbers, as well as their beautiful color, which is obtained in the end.
For one liter jar, the proportions of products will be as follows:
- 600 g cucumbers;
- 20 g salt;
- 20 g sugar;
- 20 ml vinegar 9%;
- 10 g garlic;
- 10 g dry mustard;
- 3-5 g ground black pepper.
How to preserve:
- Pour cold water over the cucumbers and leave for several hours. Then wipe dry and cut lengthwise into four pieces;
- After this, sprinkle the cut vegetables with salt, mix and leave for three hours, stirring them from time to time;
- Then pour the marinade of vinegar, sugar and mustard into the container with the cucumbers. Add garlic and ground black pepper, passed through a press, mix everything and leave to brew for another hour and a half;
- After the time allotted for marinating, transfer to jars and fill with the juice that has been released. Cover the jars with lids and sterilize in a bowl of boiling water for approximately 20 minutes. After sealing the lids, wrap the jars until they cool completely.
Recipe for cucumbers with ketchup
This recipe for home canning can be called relatively new, since not so long ago, ketchup from an addition to spaghetti became one of the ingredients for winter preparations. However, spicy hot pickles with ketchup have a lot of fans.
Canning sequence:
- For this recipe, it is better to take small cucumbers; you will need about 3-3.5 kg. They must first be soaked in cold water for at least three hours. This will make them crispier;
- Prepare the jars: wash and place on the bottom a gentleman's canning set (cherry and currant leaves, inflorescences and dill) and other spices. Sterilize the lids;
- Prepare the marinade: boil 2 liters of water, dissolve 50 g of salt, 200 g of sugar, 100 g of ketchup in it. The last thing before pouring the marinade into the jars is pour vinegar (200 ml);
- While the marinade is cooking, you need to tightly pack small cucumbers into the jars. Then pour in the marinade;
- Sterilization. Place a towel on the bottom of a large saucepan or basin and pour in water so that it covers the jars a little more than halfway. Bring water to a boil, place jars of cucumbers in it and sterilize for 15-20 minutes;
- Roll up the lids and wrap with a blanket until completely cool.
The marinade recipe and the quantity of cucumbers are designed for 5 liter jars. Additionally, you will need to put the following ingredients in each jar:
- 1 clove of garlic (cut in half);
- 1 bay leaf;
- 1 clove bud;
- 2 peas of allspice;
- 4 black peppercorns.
To ensure that the rolled cucumbers remain firm and crispy, you need to choose only fruits with dark pimples for canning. Other varieties are not suitable for harvesting for the winter.
Before canning, the fruits must be immersed in cold water for several hours; the colder the water, the better. If the room is too hot, the water can be periodically changed to colder water. The purpose of this procedure is to prevent the appearance of voids in canned cucumbers. The maximum time for keeping fruits in cold water is overnight.
The first secret is cucumbers. They should be fresh, elastic, without the slightest hint of bitterness, small in size, without voids and with a not smooth surface, but with pimples.
The second is water. Important point. After all, good water when pickling cucumbers for the winter is half the success. But don't be sad if you don't have well water. We take bottled or filtered, boiled from the tap.
Well, I’ll tell you about other secrets as we proceed.
Cooking time: the processing and salting process lasted in my case 30 minutes, add to this four days for salting; but the time will be different for everyone - it depends, among other things, on the number of cucumbers
Complexity: average
Main ingredients:
For the brine:
water – 1.5 l
salt – 1.5 tbsp. with a slide for each liter
sugar – 1 tbsp.
Herbs and spices:
bay leaf – 4 pcs.
Preparation
Let's start with processing the cucumbers. Let's look at them for softness - this is the third secret, i.e. choose cucumbers with dark pimples, they will definitely crunch after pickling. We look at the damaged places - we definitely remove them. Rinse with water. 
Another secret is soaking. It’s better to do this by pouring cold water over the cucumbers, peeled from stems, etc., and leaving them for a couple of hours, changing the water to cold if it gets hot.
While the cucumbers are soaking, let's prepare everything for pickling. Everything is herbs and stuff. You can shred everything with scissors, or you can break it with your hands.
Chop the garlic into slices.
When the cucumbers have rested in the water, we will begin arranging the cucumbers and other participants in the action. I put the first layer of this beauty on the bottom, distributing it evenly.
Then I plant the cucumbers.
I do this until the cucumbers and everything that goes with them are gone. And, covering the last layer with a horseradish leaf (ideally a grape leaf), I fill it with brine prepared from water, sugar and salt.
I put a saucer that will cover the contents of the pan, and put pressure on it - I had a jar of water.
We are waiting for foam to appear on the surface of the brine. This is the first sign that we need to continue.
I boiled the brine, straining everything I put into the pan and removing the cucumbers. I washed them with boiling water, put them in sterile jars, filled them with boiled brine and screwed them on. This beauty is ideal in winter - crunchy with potatoes, in a salad, or in soup. 
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Preparing cucumbers for the winter is easier than it seems at first glance. Even a child can cope with this - if there is a proven and detailed recipe with step-by-step photos.
The five most commonly used ingredients in winter cucumber recipes:
First, decide on a set of products: what, in addition to cucumbers, will be included in the dish. Then choose its type: salad, whole or sliced, marinade or pickle. Thanks to their taste, cucumbers can be used in the vast majority of homemade preparations. Products that go well with them include:
- tomatoes
- zucchini
- bell pepper
- garlic
You can season the dish with any herbs and spices. The most popular: dill, parsley, black and allspice, cloves. Sugar is used not only as a preservative, but also as a flavor enhancer. It’s just important not to overdo it or over-sweet the marinade.
Five of the fastest cucumber recipes for the winter:
Regarding the marinade: its base always includes vinegar. This is usually a 9 percent cafeteria. In rare cases, a different one is required - this will be described in the recipes.
Cucumbers cut into slices are never peeled. Don't skimp on spins
this product - choose the freshest, most delicious cucumbers with delicate skin and a pleasant aroma. At the end you will get an awesome snack that you can immediately put on the festive table.
Spicy cucumbers are a fairly common recipe. Its main difference is the wide variety of spices, which affects the taste. Such preparations for the winter can be consumed either separately or added to various dishes. Calorie content is only 18 kcal per 100 grams.
Spicy pickled cucumbers for the winter - step-by-step photo recipe
This recipe for pickled cucumbers will definitely appeal to lovers of spicy preparations. The combination of horseradish and garlic, complemented by hot pepper and ginger, will do their job, and everyone who tries these pickled cucumbers will definitely not avoid spicy taste sensations.
This preparation will be useful for preparing salads, and will be good as an appetizer on the holiday table. There are no difficulties in preparing it, and sterilizing jars already filled with cucumbers in the oven will make the canning process much easier.
Your mark:
Cooking time: 1 hour 20 minutes
Quantity: 3 servings
Ingredients
- Fresh cucumbers: 1 kg (the smaller they are, the better)
- Hot pepper: 1 or half
- Garlic: 3 large cloves
- Horseradish: small spine
- Horseradish leaves: 3 pcs.
- Currants: 9 pcs.
- Cherries: 9 pcs.
- Dill umbrellas: 6 pcs.
- Cloves: 6 pcs.
- Black peppercorns: 12 pcs.
- Fragrant: 12 pcs.
- Fresh ginger root:small piece
- Salt: 70 g
- Sugar: 90 g
- Vinegar: 60 ml
- Water: 1 liter or a little more
Cooking instructions
First of all, soak well-washed cucumbers in cold water for at least 2 hours and prepare dishes for them (wash with soap and sterilize by scalding with boiling water, or calcining them in a microwave or oven).
Remove the soaked cucumbers from the water, wipe them, cut off the “butts” on both sides, and place them on a clean tray (in a cup). Peel and rinse the remaining vegetables. Cut the horseradish into thin short strips. Cut the peeled ginger root, garlic and hot pepper into thin slices (about 3 mm).
Place the sterile jars on a towel or wooden board. Place the following set of spices and herbs in each:
3 leaves of cherry and currant;
1 horseradish leaf;
4 peas of both types of pepper;
2 cloves;
2 dill umbrellas;
3-4 ginger slices;
7-8 cloves of garlic;
7-8 horseradish sticks;
3 hot chili rings.
Fill the jars with cucumbers and pour boiling water up to the neck. Covering with the original lids, wait a quarter of an hour, thereby allowing the vegetables to warm up.
Meanwhile, boil the same amount of water (only fresh) as you poured into the jars. Throw salt and sugar into it, pour in vinegar, boil.
While the marinade is boiling, use a lid with holes to drain all the liquid from the jars into the sink. If you use containers with screw tops, sacrifice one by making a few holes in it (using a Phillips screwdriver and hammer, for example).
Pour the prepared marinade over the cucumbers and place them in an oven preheated to 100 °C, covering with lids. Increase the temperature to 120°C and sterilize for no more than 20 minutes.
After sterilization is complete, turn off the oven and, opening the door, let the cucumbers cool slightly. Then carefully grab the jars by the sides with dry oven mitts and move them to the table. Add the remaining marinade as needed (boil it again) and seal tightly. Turn the jars upside down, cover with a towel and leave to cool overnight.
And in the morning you can return them to their original position and put them away for storage in any place convenient for you (this could be a closet, underground floor, pantry, mezzanine).
Recipe for cucumbers and hot peppers for the winter
To prepare cucumbers with hot peppers for the winter you will need:
- 2-3 kilograms of freshly picked cucumbers.
- 4 cloves of garlic.
- 1 hot pepper.
- 5 g allspice in peas.
- 5 pieces. bay leaf.
- 1 tsp. mustard seeds.
- 9% vinegar.
- Salt.
- Sugar.
What to do:
- First you need to wash and dry the cucumbers thoroughly.
- Take two small jars and put three allspice, two bay leaves and two cloves of garlic in each.
- Add half a teaspoon of mustard and two or three pieces of hot chili along with seeds to each container.
- Cut off the ends of the cucumbers and place tightly in a jar in a vertical position.
- Pour boiling water over and leave for 25 minutes.
- Then drain the water from the cans into a large saucepan, add sugar and salt in the amount of two tablespoons per liter of water.
- Boil the mixture and pour it back. Pour 2 tablespoons of 9% vinegar into each container.
- Roll up the jars, place them upside down, and leave to cool. Later transfer to cold storage or leave at room temperature.
Preparing spicy crispy cucumbers
A simple, delicious recipe for spicy, crispy cucumbers that only takes half an hour to prepare.
For the recipe you will need:
- 1 kg of fresh cucumbers.
- 2 liters of water.
- 1 tbsp. l. Sahara.
- 2 tbsp. l. salt.
- 6 cloves of garlic.
- 1 red chili pod.
- 10 pieces. peppercorns.
- 4 bay leaves.
- Leaves of currant, horseradish, cherry.
- Dill.
- Parsley.
How to preserve:
- For preservation, it is important to choose small cucumbers with dark pimples; they remain tasty and crunchy even after pickling.
- Wash the vegetables, trim the ends, place in a basin and cover with cold water for 2-3 hours.
- Prepare leaves, herbs, cut garlic into slices.
- Place the spices at the bottom of the jar. Top with cucumbers and fill it all with a pre-prepared brine of water, salt and sugar.
- After a while, pour the brine into a saucepan and boil, then pour it over the cucumbers.
- Roll up the containers, turn the lids down, wait for complete cooling and put them in a cool place.
Variation without sterilization
In order to prepare spicy cucumbers for the winter without sterilization, you need to prepare:
- 8 small young cucumbers.
- 1 tsp. vinegar essence.
- 1 tbsp. l. Sahara.
- 2 bay leaves.
- 2 tsp. salt.
- Spicy chili.
- 3 cloves of garlic.
- 3 pcs. peppercorns.
- 1 horseradish leaf.
- 1 dill umbrella.
Preparation:
- First, rinse the cucumbers well, cut off the ends and soak in cold water for two hours. This procedure will help make the cucumbers tasty and crispy.
- Rinse glass containers with hot water and dry thoroughly.
- Arrange pepper, dill, bay leaf, horseradish. On top are cucumbers, and on them is chili cut into thin rings along with seeds.
- Pour boiling water over the contents, leave for 5 minutes and drain.
- Add salt, sugar and hot water to each jar.
- Roll up the jars, put them on the lids, leave them to cool, and then put them in a cool place for several days.
In order to prepare delicious spicy cucumbers for the winter, you need to adhere to a number of rules:
- The fruits used must be fresh, firm and uniform in size.
- To prepare brine, it is advisable to use only rock salt, not iodized salt.
- All ingredients (cucumbers, leaves, garlic, etc.) must be thoroughly washed to avoid fermentation of the brine.
- To improve the taste, you can add some mustard seeds to the marinade.
- Adding oak bark helps preserve the cucumbers' natural crunch.
- To ensure that the fruits are saturated with brine, you need to cut off the hard tails.
Properly prepared crispy, spicy cucumbers are sure to become an integral part of both everyday and holiday tables.
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