Spicy pickles for the winter: a description of the best recipes at home

Preserved cucumbers for the winter are in demand by almost every housewife. Products have a long shelf life, will serve as an addition to a side dish, snack at festive feasts. Cooking spicy pickles for the winter does not take much time. To successfully cope with the s alting process, you should read the tips below.

Features of s alting hot cucumbers for the winter

Before pickling cucumbers, they need to be sorted by size, washed, soaked in cold water for 5 hours.

Thanks to these manipulations, in the process of s alting, they will not wrinkle, become elastic, without internal gaps.It is advisable to take 6-8% brine, you will need 600-800 g of s alt per bucket of water. Spices must be fresh, then they have bactericidal properties, contain many vitamins.

During preservation, daily accumulated mold should be removed from cucumbers.

Required Ingredients

The recipe for canned cucumbers with hot peppers involves the preparation of the following products. For 2 liters of brine, you need:

• cucumbers - their number depends on how many jars are available;
• 2 liters of water;
• 2-3 bay leaves;
• 2-3 sprigs of dill;
• 1 head of garlic;
• 8 allspice peas;
• 1 tsp mustard;
• mixture of black and red pepper - 1 tsp;
• 2 tbsp s alt and granulated sugar;
• 1 tsp lemons in a 3-liter jar.

You can reduce the amount of spices, depending on the desired spiciness of the pickles.

Rules for choosing and preparing vegetables

Not all varieties are suitable for conservation, but with large dots on the peel, black spikes. Small cucumbers with whitish, small pimples, suitable only for fresh consumption.

Overripe yellow or brown fruits are not suitable for harvesting for the winter, as their peel is very hard, the flesh is loose.

You can use them for the base of the brine, peel, grate. It is advisable to choose medium-sized cucumbers, 7-9 cm long. Gherkins are also widely used. To make the preservation spicy, you should add currant, cherry, oak, horseradish, mint and mustard leaves to the jars.

Preparation of containers

In two-liter jars, or another volume, rinse the soda. It effectively washes dust, small dirt, does not leave a chemical film on the glass surface. The containers are rubbed with sodium carbonate, rinsed with warm water, allowed to dry. After, the containers are sterilized.

Cooking process

The classic recipe involves adding vinegar essence or closing without it. Instead of vinegar, you can add citric acid. Then the cucumbers will turn out crispy, tasty, he althy. For safety reasons, you can spend three or two times pouring marinade.

How to s alt cucumbers: step by step.

1. Get the cucumbers pre-soaked in water, cut off the tips from them. Then they marinate faster, the brine will disperse evenly.
2. Remove the skin from the garlic, cut each clove in half.
3. In sterilized containers put all the spices according to the list.
4. Put cucumbers vertically into containers.

Heat boiling water in the amount of 1 liter in jars, to the brim, wait 15 minutes. Drain the water back into the container. Add s alt, sugar to it, bring to a boil. To prevent the glass container from cracking when pouring boiling water, put a metal knife or fork in its center. Pour boiling preservation brine, add 1 tsp. lemons for each container. Screw on sterilized lids. Put the jars upside down, let cool for 1 day. After, place in a cool place like a cellar or basement.

Variation without sterilization

You can pickle cucumbers without sterilizing jars. You will need the following products:

• cucumbers;
• 1 tbsp s alt;
• 2 tbsp sugar;
• 3 tbsp 9% vinegar;
• 2 bay leaves;
• horseradish root or leaf - 1 piece;
• currant/cherry leaves - 1-2 pieces;
• 5 peppercorns;
• 2 garlic heads;
• 2 bunches of dill.

Wash cucumbers, soak in s alted water for 5 hours. Rinse jars with lids with soda. Arrange washed cucumbers with cut off butts, greens in ready-made containers. Pour water into a saucepan, bring to a boil. Pour into jars, cover with lids. Put the second portion of water to boil. Repeat manipulation with containers. Close them again with lids, wrap them up.

For the third time, hold the event with boiling water, then put s alt, vinegar and sugar in containers.

Dip the lid into the boiling liquid, remove, close the jars. Take to a warm place, turning up and down, to dissolve the s alt and sugar. Place upside down until cool, take to the cellar.

How to properly store blanks

Cucumber preserves should be stored in a dark room with a temperature of up to +10 degrees. With minus indicators, the product may freeze. The jars must not come into contact with sunlight or the cucumbers will turn yellow. The average shelf life of pickles is 1 year.

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