Canned spicy cucumbers for the winter. Start pickling cucumbers

Well, tell me, who does not love spicy, spicy, crispy pickled cucumbers? Who has not yet hidden the best and the recipe for their preparation for the winter in jars, passed down from generation to generation? Every housewife sooner or later finds such a recipe and harvesting juicy vegetables for the winter turns into a wonderful tradition, as well as their use on holidays in salads, as an appetizer or just a delicious addition to a hearty lunch or dinner.

Crispy pickled cucumbers are loved by both adults and children. Their main secret, of course, is to make homemade canned food natural and tasty. They use both their own cucumbers from the country harvest, and store-bought ones, but always the freshest ones. After all, where does the crunch come from a sluggish old cucumber.

Today I will tell you about recipes for making very tasty pickled cucumbers with a must-have attribute - a sonorous crunch!

Step-by-step recipe for making crispy pickled cucumbers - blank with vinegar

What is the main difference between pickled cucumbers and salted ones? That's right, in that they are poured with a marinade of spices, salt, sugar and, of course, vinegar. Vinegar in such a recipe becomes the most important preservative, the one that prevents the cucumbers from spoiling, and the dominant note in taste.

I know that there are big fans of pickled cucumbers who have such a love for this type of canning solely for the spicy sour taste.

The second most important ingredients after vinegar are aromatic herbs and spices, as well as other vegetables and even berries that decorate the taste of cucumbers and make it recognizable.

The most common recipe that can rightfully be considered basic is crispy pickled cucumbers with herbs from the garden and garlic.

To prepare these cucumbers you will need:

• fresh cucumbers of small or medium size - 1 kg,
• fresh dill - 2 umbrellas or small bunches,
• blackcurrant leaves - 4-6 pieces,
• horseradish leaves - 1 piece,
• garlic - 4 cloves,
• black pepper - 6 peas,
• allspice - 8 peas,
• cloves - 2 sticks,
• sugar - 2 tablespoons,
• salt - a tablespoon,
• vinegar 9% - 8 tablespoons or vinegar essence 70% - 2 teaspoons.

This number of cucumbers fits in two liter jars. All spices and herbs are calculated per liter of marinade. Approximately as much marinade is required to preserve crispy pickled cucumbers for the winter.

Only small cucumbers no more than 12-13 centimeters are suitable for pickling; set aside large specimens for pickling. Always check the elasticity of the vegetables and the thickness of the skin. Too thin and tender skin, which is easy to pierce with a fingernail, will not crackle in the end.

Cucumbers for pickling must necessarily be with pimples and a uniform dark green color, without yellow spots and buttocks. Yellowness indicates that the cucumbers lacked moisture during the growth process. Crispy pickled cucumbers will not work out of these either.

Cooking:

1. Thoroughly wash the cucumbers that you are going to pickle in advance. Make sure they are fresh with no signs of spoilage and do not have wilted soft sides.

Pour cucumbers with cold water and leave to soak for 4 hours. In an ideal situation, especially in the summer heat, the water must be changed, if it is warm, back to cold.

2. Wash all the leaves and herbs for the marinade. Prepare the spices as needed.

3. Sterilize jars and lids. There are many ways to do this:

• put the jars upside down over a pot of boiling water using a special lid with holes,
• warm the jars with a little water in the oven,
• boil jars with a little water in the microwave.

I use the latter method because it is very simple and fast. You just need to wash the jar of baking soda, then pour about 1-2 fingers of water into it and put it in the microwave for 3-4 minutes. The water in the jar should boil actively for a couple of minutes, the rising steam will sterilize the glass. As my husband says: "nothing will be left alive."

The main thing is to take them out carefully, because they will be extremely hot. Use pot holders, mittens and towels.

Lids are sterilized by boiling in a ladle of water. Five minutes of boiling is enough.

4. Aromatic herbs, leaves and spices are placed in prepared and slightly cooled (so as not to burn your hands) jars.

Place 1 dill umbel (or small bunch) in each jar. Divide the leaves of blackcurrant and horseradish in half. Also, two cloves of garlic in each jar and peppercorns the same amount. In fact, all spices are divided into two jars equally. For what? So that the marinade and cucumbers in two different jars have the same taste.

5. Now the fun part. Did you love Tetris as a child, as I loved it? Why Tetris? Yes, because it is the turn of cucumbers to take their place in the banks. To do this, they need to be expanded as tightly as possible.

Never use crooked cucumbers for pickling. This Tetris will be too difficult. Good even cucumbers must first be placed vertically so that the maximum amount fits. And then lay horizontally on top. If necessary, cucumbers can be cut into pieces to fill the entire space of the jar.

Crispy pickled cucumbers should fill the jars as much as possible.

6. Boil a kettle or pot of water. Then pour boiling water over the cucumbers laid in the jar to the very top. Right on the edge of the bank.

Boiling water will sterilize cucumbers and herbs. Leave the jars for 15 minutes with boiling water inside.

7. Prepare the marinade. To do this, pour a liter of water into a separate saucepan, put salt, sugar, pepper and cloves in it.

Place the saucepan on the stove and bring to a boil while stirring. Salt and sugar should be completely dissolved. Let it simmer for a couple of minutes and remove from heat. Immediately add the vinegar to the marinade.

8. Once the marinade is ready, drain the boiling water from the cucumbers and replace it with the marinade. Fill it in exactly the same way along the very edge of the jar. The marinade should be enough to fill both jars.

Once filled, close with lids. If you use twisted ones, then wrap them as tightly as possible to the maximum of your strength. If there are special thin caps for seaming, then keep a seaming tool on hand and roll it right there.

9. Once twisted, turn the jars upside down and place on the lids. Check with a tissue or finger to see if liquid is leaking at the neck. If it leaks, then it is urgent to replace the covers with new ones. To do this, you can sterilize more lids than cans. Spares never hurt.

Wrap the inverted jars in a thick thick blanket and leave to cool in this form until they are at room temperature. This will take at least a day, so immediately think of a place where your jars will stand until they cool and will not interfere with anyone.

After a day or two is better. Check the jars again for leaks and calmly put them in the ripening cabinet.

Delicious crispy pickled cucumbers will be ready after a while, and they are best consumed in winter. Bon appetit!

Crispy pickled cucumbers in liter jars with currant berries

Another interesting pickled cucumber recipe that I discovered a couple of years ago. I really love it when cucumber marinade is prepared with the addition of a variety of flavors. She herself experimented with berries, vegetables, spices. I liked the recipe with blackcurrant for its unusualness. And it also came in handy when, along with cucumbers, the berry crop ripened in the country. If you have the same situation, then be sure to try preparing crispy pickled cucumbers with currants.

To prepare 1 kilogram of cucumbers you will need:

• fresh cucumbers - 1 kilogram,
• garlic - 4 cloves,
• greens or dill inflorescences - 2 umbrellas or small twigs,
• black currant leaves - 2 leaves,
• cherry leaves - 4 leaves,
• blackcurrant berries - 4 sprigs,
• hot red pepper in pods - 1 pc,
• bay leaf - 2 pcs,
• fragrant peppercorns - 4 pcs,
• carnation - 2 pcs,
• table salt rock - 2 tablespoons,
• granulated sugar - 1.5 tablespoons,
• vinegar 9% - 8 tablespoons (80 grams).

How to cook crispy pickled cucumbers for the winter:

Since in the first recipe I described in great detail almost all the steps for pickling cucumbers, in this I will do it more briefly so as not to repeat myself. After all, a lot of things will have to be done exactly the same.

1. First of all, soak the cucumbers in cold water. It is this process that will help them become elastic and crispy later, even after a long pickling in jars. We pickle cucumbers for the winter, so we will not eat soon.

Pour cold water over cucumbers and leave for at least 3 hours.

2. Sterilize jars well washed with baking soda. For 1 kg of cucumbers, 2 cans with a capacity of 1 liter will be required. If there are more cucumbers, increase the number of jars and marinade components proportionally. So for two kilograms of cucumbers, multiply all the numbers by 2.

Sterilization can be done quickly in the microwave. Just pour about 100 grams of water into a jar and put it in the microwave for 3 minutes. The water will boil and sterilize the cans.

3. Put spices in ready-made jars. In each jar, put: 1-2 cloves of garlic, a currant leaf, two cherry leaves, a red hot pepper ring, a sprig or dill inflorescence, a bay leaf.

4. Lay cucumbers on top of the herbs. This is done with the highest possible density. The bottom row of cucumbers is placed vertically. And the top is filled with cucumber slices, even if they are small rings. Put currant berries on top, 5-8 pieces per jar (that is, one branch). You can also put another small sprig of dill on top. So crispy pickled cucumbers will turn out even more fragrant.

5. Boil water in the kettle and immediately after turning it off, fill the jars with cucumbers to the very top. Cover with lids that have been sterilized in boiling water. (put a bucket of water on the stove and let the lids boil in it for a few minutes). Let it brew for 1-0 minutes and drain the water.

6. Repeat pouring cucumbers with boiling water for 10 minutes. But after the second filling, do not pour out the water, but carefully pour it from the cans into a large saucepan. From this water we will prepare the marinade. The aromas of cucumbers, herbs and currants are now mixed in it, and the color has become slightly pinkish due to the berries.

7. Pour salt, sugar, pepper and cloves (that is, all remaining spices) into the marinade water and mix. Put on fire and bring to a boil. Let it simmer for a couple of minutes, then remove it from the stove and add the necessary amount of vinegar to the marinade. Attention! Do not boil with vinegar, it is added at the end.

8. Pour the finished hot marinade into jars with a large ladle. The liquid should cover all the cucumbers to the edge of the jar.

9. After that, immediately close the lids. Twist them very tightly and turn the jar upside down. Check the edges of the jar near the lid, there should be no leaking water. Now put all the jars together and wrap them in a blanket. In this form, they should stand for a day or even more until the banks cool completely.

After that, the jars can be cleaned in a dark place, such as a closet, and stored until winter. In this form, crispy pickled cucumbers do not spoil for a very long time, and when you open them, you will definitely like the result.

Eat to your health!

Recipe for crispy pickled cucumbers for the winter without sterilization

Traditionally, I share a video recipe, which I also used when preparing cucumbers. It will help you understand the whole process more clearly. In this recipe, there is no need to sterilize jars and lids for harvesting cucumbers. This may be helpful to you.

As you can see, the principles of harvesting are very similar. The difference will be mainly in how much extra flavor your crispy pickles will get, depending on what spices and herbs are added to the marinade.

Pickled cucumbers with chili ketchup - an original and very tasty recipe

To prepare such original cucumbers you will need:

• cucumbers - 1 kg,
• hot chili ketchup - 4 tablespoons,
• bay leaf - 2 pieces,
• allspice - 4 peas,
• garlic - 2-4 cloves,
• black pepper - 6 peas,
• salt - 1 tablespoon,
• sugar - 2 tablespoons,
• vinegar 9% - 70-80 gr (7-8 tablespoons).

Cooking:

The preparation of such pickled cucumbers is quite standard, with the exception of the marinade. Therefore, for a more detailed description, you can go to the beginning of the article to the first recipe.

1. Pour cleanly washed cucumbers with cold water and leave for 3-4 hours.

2. Sterilize the jars in your favorite way. (you can also read about this in the very first recipe, I share my proven method).

3. Prepare the marinade. To do this, pour water into a saucepan, then add salt, sugar and chili ketchup. Mix well and let it boil. After 2-3 minutes of boiling, remove from heat and pour in the vinegar.

4. Put the bay leaf, garlic and pepper in the jars, dividing the spices equally between the jars.

5. Then lay the cucumbers very tightly.

6. Now pour the cucumbers in jars with a very burning, freshly boiled marinade. The marinade should not have time to cool. It will be red in color and crispy pickled cucumbers will look like they are cooked in tomato juice.

7. Hot jars, immediately after pouring the marinade, must be tightened with lids or rolled up (depending on what you use), turn over and put on the lids. Check the tightness of the jars. Wrap with a blanket and leave for a day to cool completely.

The result will please you very much. Bon appetit!

Ingredients

To prepare spicy pickled cucumbers for the winter (per 1 liter jar):
cucumbers - how much will go into the jar;
garlic - 2 cloves;
dill - umbrella;
parsley (optional);
celery (optional)
allspice - 3 pcs.;
carnation - 1 pc.;
bay leaf - 1 pc.;
grain mustard (optional) - 1 tbsp. l.;
For marinade:
water - 400 ml;
sugar - 3 tbsp. l.;
salt - 1.5 tsp;
vinegar 9% - 100 ml.

Cooking steps

We cut off the “butts” of cucumbers and put them in jars with spices. You can add other vegetables as a variety or to fill the free space (tomatoes, zucchini, squash, etc.)

Immediately pour the hot brine into jars. We will cover them with lids, not yet rolling them up for further sterilization. Sterilize as you like, in the oven or in a pot of water, or in another way.

Then we roll up and wrap the jars with pickled cucumbers until cool. You can take a sample after a week. Great recipe for spicy lovers! In winter, such cucumbers perfectly diversify the menu.

Pickled spicy cucumbers popular among the people for the winter can be used as a separate snack or as part of various salads. Crispy cucumbers prepared according to this recipe are obtained with spicy bitterness. Depending on the spices used, the assortment and quantity of which can be changed to your own taste, the finished preservation is distinguished by a bouquet of appetizing aromas.

It is best to close cucumbers in jars with a volume of 1 to 2 liters. Such a quantity of the finished product can be immediately put into use, and vegetables will not lose their taste from prolonged idle time on the refrigerator shelf.

For canned hot cucumbers for the winter, each housewife chooses spices at her discretion. Traditional marinade additives are: black peppercorns, mustard seeds, garlic, cherry and blackcurrant leaves, dill inflorescences, cloves, coriander. In a container with cucumbers, you can add small tomatoes and onions, embossed carrots, mini-squash. Additional vegetables are used as decoration and are chosen in a contrasting color with the cucumbers.

Fruits for salting should be green, elastic and strong. They should be sorted carefully, rejecting soft, 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 for 10 minutes. The lids used in the work are boiled for at least 5 minutes and immediately before seaming.

Taste Info Cucumbers for the winter

Ingredients

• Fresh cucumbers, selected - 3 - 3.5 kg;
• Hot pepper (red, green) -2-3 pods;
• Black peppercorns - 20-22 pcs.;
• Bay leaf - by the number of cans;
• Dill with inflorescences - on a branch for 1 jar;
• Cherry leaves, blackcurrant - optional;
• Horseradish leaves - 2 pcs.;
• Mustard seed - 3 tsp;
• Sugar - 6 tablespoons;
• Coarse salt - 5 tbsp;
• Table vinegar 9% - 9 tbsp.

How to cook canned spicy cucumbers for the winter

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, washed. All vegetable spices used to prepare the marinade are sorted and washed (except for mustard seeds and peppercorns).

At the bottom of the jar are laid out: a clove of garlic, a small sprig of dill, chopped horseradish greens, a third of a teaspoon of mustard seeds and 3 slices of hot pepper with seeds.

Cut off the tail of each cucumber. Prepared vegetables are packed into a jar.

Each jar of cucumbers is poured to the top with boiling water and left to “languish” for 15-20 minutes.

Water from the cans is drained into the pan, sugar and salt are added. For 1 liter of water, 2 tablespoons of sugar and one and a half tablespoons of salt are taken. The marinade is thoroughly boiled and hot poured into jars. Vinegar is added to each jar (1.5 - 2 tablespoons).

Banks are closed with lids using special seaming machines. The containers are turned over and covered with a towel until completely cooled, 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 rejoice those who live in apartments.

Canned spicy cucumbers are combined with both everyday dishes and festive menus.

Calories: Not specified
Cooking time: Not indicated

Cucumbers for the winter are harvested according to different recipes: someone prefers to have a lot of spices and spices, someone likes a sweet and sour taste, sweet cucumbers are very popular. But I want to offer you spicy pickled cucumbers. The recipe for the winter is simple, so you can easily prepare a couple of jars.
They go very well in a male company for strong drinks, to cutlets and in salads are also great. Crispy, strong, with a rich spicy-spicy taste, pickled cucumbers will be a delicious addition to boiled and fried potatoes, buckwheat, millet porridge, and will help diversify the daily menu in fasting.
For harvesting for the winter, it is advisable to select small-sized cucumbers, with pimples, even, so that it is convenient to fill the jars. Of the spices in this recipe, hot capsicum is used (this is what gives the marinade a sharpness), garlic, black pepper, mustard seeds, horseradish leaves and dry dill. In principle, this is enough to make a rich marinade, but you can expand the list of ingredients by adding blackcurrant leaves, parsley sprigs, celery leaves.

How to cook spicy pickled cucumbers for the winter

Ingredients:

- cucumbers - 650-700 gr;
- salt - 1 tbsp. spoon;
- sugar - a third of a tablespoon;
- vinegar 9% - 1 tbsp. spoon;
- umbrellas of dry or fresh dill - 2 pcs;
- black peppercorns - 5-6 pcs;
- mustard seeds - a pinch;
- garlic - 2-3 cloves;
- hot chilli pepper - 3 rings;
- horseradish leaves - 3-4 pieces;
- water for the marinade - how much will go into the jar.

The proportions and quantities of ingredients are indicated per liter jar.

How to cook with a photo step by step

Before salting or pickling, it is recommended to pour cucumbers with cold water for several hours. Whether you need to do this or not, decide based on the condition of the vegetables: if they are strong, dense, then it is not necessary to keep them in water. If the tips have already tied or the cucumbers were bought one or two days ago, then wash them and leave them for 5-6 hours in a container with cold water. Then trim the ends on both sides, cutting off 1-2 cm.




Prepare all the necessary spices and seasonings. Peel the garlic cloves, cut them into two or three pieces lengthwise. Wash the horseradish leaves, cut into pieces so that it is convenient to lay in jars. Cut off a few rings from the pepper pod, do not clean the seeds.




Wash jars and lids in hot water with soda, turn over to glass water. At the bottom, put umbrellas of dry or fresh dill, a couple of garlic cloves, a ring of pepper, a leaf of horseradish.










Pack the cucumbers tightly, placing them vertically. Put garlic plates between the cucumbers, you can add a dill umbrella or horseradish and hot peppers.




Fill the remaining space with small cucumbers, stacking them as it will. Boil water and pour boiling water into a jar of cucumbers. Put a lid on top, leave to steam for 20-25 minutes, until cool.






Drain the water into a saucepan, add a little from the kettle or add boiling water from another saucepan. Boil again and pour over the cucumbers. Leave for 10 minutes. Drain the water from the cucumbers into a saucepan, add salt and sugar and put on high heat. While the marinade is boiling, pour a tablespoon of 9% vinegar into a jar of cucumbers.




Following the vinegar, pour the boiling marinade, immediately tighten the lid (preferably under the typewriter).




Turn the jars upside down. Cover with a blanket or blanket and leave for a day or more until completely cool.




You can store hot pickled cucumbers in the pantry, and open jars must be kept in the refrigerator. Good luck preparing for the winter!






Author Elena Litvinenko (Sangina)
Also, you can cook quickly.

Cucumbers according to this recipe will appeal to lovers of spicy 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 options

2 kg of small pickled cucumbers;
40 grams of parsley and dill;
1 small pod of 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.