Despite the abundance of various preserves on the shelves of supermarkets, many still have a tendency to make homemade preparations. It is at least more profitable financially, and at most much tastier.
You can diversify your own bins by preparing several jars hot cucumbers for the winter. This spicy salad they will love everything and will look forward to opening a new jar!
Pickled cucumbers "Sharp"
This cooking recipe is distinguished by a rather rather large list of components, but it will delight you with its gastronomic balance with a pleasant spicy aftertaste.
Ingredients
Servings: - +
- fresh cucumbers 1.5 kg
- garlic 2 heads
- horseradish leaves 2 pcs.
- cherry leaves 2 pcs.
- currant leaves2 pcs.
- Bay leaf 2 pcs.
- dill umbrellas 3 pcs.
- black pepper (peas)8-10 pcs.
- chili pepper powder1 st. l.
- coarse salt 2 tbsp. l.
- granulated sugar tsp
per serving
Calories: 12 kcal
Proteins: 0.84 g
Fats: 0.08 g
Carbohydrates: 2.03 g
60 min. Video recipe Print
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Advice: If you are using fresh hot peppers, be sure to remove the seeds or the cucumbers will be too hot.
A feature of preparing such cucumbers at home is their versatility. You can serve them on the table both after a day, and prepare them for future use.
If you are harvesting cucumbers for the winter, then put them in clean jars, fill with brine and close with ordinary nylon cover. Store exclusively in the refrigerator.
"Crunchy" secret
The secret of the crunch of hot cucumbers lies in the presence of currant and cherry leaves in the recipe, they allow the vegetables to retain their dense structure. Cucumbers are dense and beautiful, as in the photo!
Also great importance when salting, it is worth giving water - it should be clean, it is highly not recommended to use running water.
A leaf of horseradish during conservation prevents the appearance of mold, so it is not necessary to roll up the jars.
If you are preparing to go to barbecue, then by all means stock up on such cucumbers. They will complement meat dish and will play the role of an excellent snack.
Some housewives add a glass tomato sauce, vinegar, but if you want to get clean spicy taste- choose this recipe.
Enjoy your meal!
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I came across this recipe in one magazine, and already wrote it on Otzovik, but without step by step photos, so it was removed by the moderators, and now that the pickling season has begun, the photo can be added. Before that a lot different recipes I used pickling cucumbers, but I never found “my own”, and 2 years ago I rolled up several cans according to this recipe - they went with a bang, now I’m also pickling again. Cucumbers are strong, crispy, moderately spicy. And kept well: for last winter the brine did not become cloudy in any jar, but it sometimes happened to me before.
The recipe is almost classic, one nuance is hot pepper.
The recipe itself: to the bottom three-liter jar put horseradish, garlic, dill.
From above cucumbers to "hangers" banks.
Put bitter peppercorns on cucumbers.
Pour boiling water for 20 minutes, drain the water.
Marinade: for 4 liters of water: 6 tbsp. l. salt; 4 tbsp. l. Sahara; 500 ml. 9% vinegar; peppercorns; Bay leaf.
When the water boils, pour vinegar into the boiling brine. When the vinegar brine boils, pour jars with cucumbers and roll up.
Turn over, cover, leave to cool completely.
I roll it up in liter jars, we have a lot of three-liter jars, and I don’t make marinade 4, but 2 liters, just for 3-4 liter jars enough. I try to take cucumbers smaller, pre-wash, cut off the tips, pour cold water for a couple of hours. Since the recipe does not indicate in what quantities to take spices, I put in a jar (sterilized) 1-2 cloves of garlic, a piece of horseradish root and sometimes a horseradish leaf, an umbrella or half a dill umbrella. I also take not a whole bitter pepper (I use dried pepper more often), I tear off a small piece on a jar, after all, it is very sharp. Well, I always make 9% vinegar from 70% essence - I dilute it 1: 7, as indicated on the bottle.
Spicy cucumbers for the winter will definitely take their crown place on any festive feast. Hot, spicy and pleasantly crunchy, pickled cucumbers with hot peppers are especially good for strong strong drinks.
Such cucumbers can be cooked between times, because the recipe is simple and does not involve sterilization. It is enough to collect a set of spices, cherry and currant leaves and start cooking.
Thanks to pre-soak and cherry leaves, cucumbers retain their crunch and remain dense all winter. And the added spices, dill umbrellas and currant leaves make the cucumbers amazingly fragrant!
Taste Info Cucumbers for the winter
Ingredients for one 1.5 liter jar:
- Cucumbers - 10-12 pcs.;
- Red hot pepper - 1 pc.;
- Garlic - 2-3 teeth;
- Cherry leaves - 3-4 pieces;
- Currant leaves - 2-3 pieces;
- Dill inflorescence - 1 pc.;
- Black peppercorns - 6-7 pcs.;
- Allspice - 5-6 pcs.;
- Carnation - 2 bot.
- For marinade:
- Water - 1.1-1.2 l;
- Salt - 40 g;
- Sugar - 30 g;
- Vinegar essence - 1 tsp (to the bank).
Cooking time - 40 minutes.
How to cook pickled cucumbers with hot peppers for the winter (without sterilization)
We will prepare all the products according to the list. For pickling, it is better to use neat, whole and approximately equal in size vegetables, the rest of the cucumbers that do not fit these parameters are best sent to the salad. Thoroughly wash cucumbers and hot peppers in cold water, cut off the stalk of the pepper and cut into rings. Cherry, currant and dill leaves are rinsed under water. We clean the garlic and wash it under water.
Soak cucumbers in cold water for 4-5 hours. Freshly picked cucumbers that have not yet wilted can be used immediately.
At the bottom of a sterilized jar we lay clean leaves of cherries, black currants and an umbrella of dill. Cherries can be taken with small branches, their tanning effect will be higher. If dill umbrellas are small, then you can increase their number. From blackcurrant, it is necessary to take only young leaves that grow on new branches.
We cut off both ends of cucumbers, so we will speed up the process of pickling cucumbers. We tightly fill the jar with prepared cucumbers, but at the same time trying not to crush them.
Place garlic cloves, spices and chopped red hot pepper on top. Chopped garlic conveys its flavor better, but if you are used to serving garlic on the table with cucumbers, then it is better to leave the cloves whole. Same with hot pepper. Whether or not to clean the seeds depends on your taste, if you want the workpiece to be sharper, then the seeds will need to be left.
Pour boiling water into the jar, cover with sterilized lids and leave for 15-20 minutes.
Drain the water from the jar into a saucepan, add salt and sugar, and boil until they are completely dissolved. If undissolved crystals settled on the bottom of the pan, then better marinade strain through double-folded cheesecloth and boil again.
Add a teaspoon to the jar vinegar essence and pour in the boiling marinade. We roll up the jar of cucumbers and turn it over to assess the quality of the spin.
We withstand the twist for about 10-12 hours under a thick towel. You can store pickled cucumbers with hot peppers at room temperature only in a dark place. In a cool place, preparations with cucumbers and hot peppers can stand for years, while the brine does not become cloudy and the cucumbers remain crispy and very tasty! Pickled cucumbers with hot peppers go well with simple meals making their taste brighter and more interesting! Happy preparations!
Cucumbers according to this recipe will appeal to lovers hot snacks. They should be medium-sized, young and ground. For a 3-liter jar, prepare:
How to pickle cucumbers spicy
Wash cucumbers and pour cold water in a bowl overnight, ideally spring water. In the morning, place the vegetables along with garlic, hot peppers and herbs in a 3-liter jar. Boil the water in which the pimply "babies" "spent the night" and pour it over the entire contents of the jar - let it stand for 5-8 minutes. Pour the water into a saucepan, bring to a boil, throw in all the ingredients for pouring, except for vinegar. Boil all this fragrant splendor for a minute, immediately pour into a jar of blanks. After 5 minutes, pour the marinade back into the pan. Repeat the procedure with boiling and pouring 2 more times. After the third approach, pour the prescribed portion of vinegar into the jar and quickly preserve it with a sterilized lid. Store in a dark and cool place. download dle 10.2 Forex options2 kg of small pickled cucumbers;
40 grams of parsley and dill;
1 small pod hot pepper(red or green, it doesn't matter);
4 cloves of garlic;
30-50 grams of finely chopped garden horseradish root.
For marinade:
0.25 cups of 6-9% vinegar;
2-3 bay leaves;
4 peas of allspice (white and black);
4 clove buds;
4 table. l. granulated sugar;
1 slide table. l. coarse salt;
boiling water.
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