Pickled cucumbers with hot peppers for the winter: recipe with step-by-step photos. Spicy cucumbers for the winter Spicy crispy cucumbers for the winter

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.

I came across this recipe in one magazine, and wrote it already on Otzovik, but without step-by-step photos, so it was deleted by the moderators, and now that the pickling season has begun, photos can be added. Before this I used many different recipes for pickling cucumbers, but I never found “my own” one, and 2 years ago I made several jars using this recipe - they went with a bang, now I’m pickling again too. The cucumbers are strong, crispy, and moderately spicy. And they are stored well: over the past winter, the brine did not become cloudy in any jar, but this has sometimes happened to me before.
The recipe is almost classic, with one caveat - hot pepper.

The recipe itself: place horseradish, garlic, and dill at the bottom of a three-liter jar.

Top with cucumbers up to the “shoulders” of the jar.

Place bitter peppercorns on the 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 brine with vinegar boils, pour the jars with cucumbers and roll up.

Turn over, cover, and leave until completely cool.

I pack it in liter jars, three liter jars are plenty for us, and I make not 4, but 2 liters of marinade, which is just enough for 3-4 liter jars. I try to take smaller cucumbers, wash them first, cut off the ends, and soak them in cold water for a couple of hours. Since the recipe does not indicate in what quantities to use spices, I put 1-2 cloves of garlic, a piece of horseradish root and sometimes a horseradish leaf, an umbrella or half an umbrella of dill in a jar (sterilized). I also don’t take whole hot peppers (more often I use dried ones), I tear off a small piece for a jar, it’s still very hot. Well, I always make 9% vinegar from 70% essence - I dilute it 1:7, as indicated on the bottle.

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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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:

1. First you need to wash and dry the cucumbers thoroughly.
2. Take two small jars and put three allspice, two bay leaves and two cloves of garlic in each.
3. Add half a teaspoon of mustard and two or three pieces of hot chili along with seeds to each container.
4. Cut off the ends of the cucumbers and place tightly in a jar in a vertical position.
5. Pour boiling water over and leave for 25 minutes.
6. 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.
7. Boil the mixture and pour it back. Pour 2 tablespoons of 9% vinegar into each container.
8. 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:

1. For preservation, it is important to choose small cucumbers with dark pimples; they remain tasty and crunchy even after pickling.
2. Wash the vegetables, trim the ends, place in a basin and cover with cold water for 2-3 hours.
3. Prepare leaves, herbs, cut garlic into slices.
4. 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.
5. After a while, pour the brine into a saucepan and boil, then pour it over the cucumbers.
6. 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.
• Hot chili.
• 3 cloves of garlic.
• 3 pcs. peppercorns.
• 1 horseradish leaf.
• 1 dill umbrella.

Preparation:

1. 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.
2. Rinse glass containers with hot water and dry thoroughly.
3. Arrange pepper, dill, bay leaf, horseradish. On top are cucumbers, and on them is chili cut into thin rings along with seeds.
4. Pour boiling water over the contents, leave for 5 minutes and drain.
5. Add salt, sugar and hot water to each jar.
6. 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.

We look forward to your comments and ratings - this is very important to us!

step by step recipe with photos

Having once tried to make preparations without sterilization, it is difficult to abandon this quick and easy method in favor of the longer and more tedious process of boiling jars of vegetables in a water bath. However, if in principle there is no point in sterilizing tomatoes, then with cucumbers it is a little more difficult, since they are denser than tomatoes and there is always a risk that heat treatment with boiling water will not be enough. But this risk can be reduced to almost zero if you preserve the cucumbers not whole, but cut them into small pieces. Then the vegetables will be steamed well, first with boiling water, and then with hot brine throughout the entire thickness and will be stored just as well as sterilized ones. This is exactly the recipe for pickled cucumbers for the winter with the addition of chili peppers that we suggest you try. It will take 40 minutes to prepare.

Ingredients

• cucumbers - 300g
• chili pepper - 1 pc.
• garlic - 1 head
• dill - 1 bunch
• apple cider vinegar 9% - 40 ml
• salt - 0.5 tsp.
• sugar - 1 tsp.

Yield: 0.5 liter jar of blank.

Preparation

1. These are all the ingredients you will need to prepare the preparation for the winter. Cucumbers should be firm, crispy and without damage.

2. Sort the cucumbers and wash them under running cold water. If time permits, the cucumbers can be soaked for 4 hours in a bowl of cold water. Peel the garlic and cut each clove in half. Also wash the chili peppers and dill. It is best to cut hot peppers into rings without removing the seeds.

3. Take a 0.5 jar and wash it with soda and a sponge. Regular soda can deal with any dirt that is in the jar. Rinse the jar under plenty of running water so that not a trace of soda remains. And remove excess moisture with paper towels. When the jar is completely dry, place a few sprigs of dill, a little garlic and chili pepper on the bottom.

4. Cut each cucumber into 3-4 pieces. And layer all the ingredients. Alternating cucumbers with chili peppers, herbs and garlic.

5. The jar is full. Boil water in a kettle and fill the jar with the ingredients with hot liquid.

6. Top with a clean, screw-on lid and leave for 15-20 minutes.

7. The liquid has cooled and prepare a marinade from it. To do this, pour the water into a saucepan and put it on fire. Add salt, sugar and vinegar. Wait for everything and components to dissolve. The marinade should boil for 2-3 minutes.