Spicy pickled cucumbers: 4 best step-by-step recipes for the winter

There are many options for harvesting cucumbers for the winter, depending on the preferences of the hostess, they prepare s alted and pickled, sweet and spicy, whole and sliced. Spices are added to universal recipes, diversifying the taste by adding hot hot chili peppers, mustard, garlic, aromatic herbs. In fact, based on the basic marinade, you can cook an unlimited number of variations of a delicious snack.

The subtleties of cooking hot cucumbers for the winter

When harvesting cucumbers for the winter, the dim taste of vegetables is enriched with seasonings and herbs. Zelentsy, spun with hot pepper, will be spicy and spicy, making a great addition to boiled potatoes and other dishes.Adding tannin-containing cherry, oak, blackcurrant leaves will make cucumbers dense and crispy

Selection and preparation of cucumbers

For pickling, small-sized young fruits are preferred, the optimal length does not exceed 12 cm. hours. For individual twists, vegetables need to be chopped into slices or circles.

How to prepare the container for the start of the process

Glass jars for blanks are thoroughly cleaned with soda, and then rinsed with plenty of water to remove detergent residue. After that, the container is sterilized by any available method and dried.

Marinating recipes

To prepare preservation, you can use family recipes passed down from generation to generation, or you can try something new by adding unusual ingredients to the base marinade. The composition and number of components of the snack can be varied as far as your imagination is enough, or you can choose the most delicious recipe for spicy pickled cucumbers and stop there.

With chili peppers in jars "You lick your fingers"

To prepare a spicy snack with hot red pepper, you need small cucumbers, large and overgrown ones will not work. You can add tomatoes, if there is room in the jars, then you get a vegetable platter. Tomatoes must be pierced near the stem so that they do not crack. Cucumbers according to this recipe are tasty and crispy.

Ingredients:

medium-sized cucumbers - 1 kg;
garlic - 5 cloves;
chili pepper - 1 pc.;
s alt - 2 heaping tablespoons;
sugar - 2 tablespoons with a slide;
water - 1 l.

To prepare spicy pickled cucumbers with hot peppers, you need to follow these steps:

Jars are filled with washed cucumbers with cut off ends mixed with garlic and pepper.
The marinade is made from water, s alt and sugar.
Vegetables are poured with boiling marinade.
Filled jars covered with lids are sterilized in a water bath for 20 minutes.
Processed blanks are filled with water to the neck and rolled up.
Banks are turned over, wrapped, left to cool.

Variation without sterilization

Canned cucumbers can be cooked without sterilization, this will greatly simplify and speed up the harvesting process. Vegetables should be cut into small pieces, so they will undergo better heat treatment with boiling water and will be better stored.

To prepare pickled vegetables without sterilization you will need:

cucumbers - 1 kg;
chili pepper - 3 pcs.;
vinegar - 120 ml;
dill - 1 bunch;
garlic - 3 heads;
sugar - 3 teaspoons;
s alt - 1.5 teaspoons.

Prepare a snack without sterilization like this:

A little washed dill is put on the bottom of the prepared jar.
Up to the top, the container is filled with cucumbers cut into 3-4 parts, halves of garlic cloves, hot pepper rings, herbs.
Pour the contents of the jar with boiling water, cover with a lid and leave to cool.
The marinade is boiled from the cooled liquid, for this it is poured into a saucepan, mixed with s alt, sugar and vinegar, and then boiled for 3 minutes.
Pour the brine into the vegetables, screw on the lid.
The jar is wrapped and after cooling it is put into the pantry.

With mustard seeds

Sharp cucumbers can be stocked up for the winter if you add mustard seeds to vegetables. A savory snack will come from vegetables cut lengthwise - they quickly pickle and are ready to eat in a week. Ground black pepper will give additional sharpness.

For mustard preparation you will need:

cucumbers - 2 kg;
vinegar - 0.5 cup;
sugar - 0.5 cup;
vegetable oil - 0.5 cup;
mustard seeds - 1 tablespoon;
s alt - 50 g;
ground black pepper - 0.5 tsp.

You can prepare spicy cucumbers with mustard seeds as follows:

Cucumbers cut lengthwise into 4 parts are put in a bowl.
Spices, oil and vinegar are added to the vegetables, everything is mixed thoroughly and left to marinate at room temperature for about 5 hours.
Vegetables are packaged vertically in pre-prepared jars, packing should be tight enough.
The juice extracted during the pickling process is poured into jars stuffed with cucumbers, the brine should cover the whole vegetables.
40 minutes sterilize jars in a water bath.
Clog containers with lids, wrap until cool, take them to the pantry.

With fragrant marinade

The universal basic recipe for a fragrant marinade is suitable for any vegetables, cucumbers are perfectly pickled with it - moderately crispy, sweetish and with the degree of spiciness that hosts and guests prefer.The secret of the aroma of the marinade is the addition of herbs and favorite spices, the spiciness is regulated by the amount of garlic, pepper and horseradish.

In order to prepare a fragrant and moderately spicy snack for the winter, you need to take the following ingredients:

water - 1 l;
sugar - 1 tablespoon;
s alt - 1 tablespoon;
vinegar - half a glass;
horseradish root - to taste;
bay leaf - to taste;
parsley, dill, other favorite herbs - 1 bunch;
garlic - to taste;
allspice peas - to taste;
hot pepper, cut into rings and freed from seeds - to taste.

Components are indicated per 1 liter of water. A three-liter jar will require up to one and a half liters of brine, the total amount is calculated by already spreading the cucumbers into containers and knowing how much liquid is needed.

Spicy cucumbers are prepared in a fragrant marinade as follows:

Cook the marinade from water, s alt, sugar, vinegar, pepper, bay leaf, herbs. After a quarter of an hour, greens are removed from the boiling liquid.
Sprigs of selected greens, bay leaf, a few peppercorns, chopped horseradish root, hot pepper rings, garlic are placed at the bottom in prepared jars.
Fill containers to the top with tightly packed cucumbers.
Pour vegetables with marinade.
Sterilize jars for 20 minutes and roll up.
The container is turned over, wrapped, cooled and taken to storage in the pantry.

Further storage of cucumbers

If the preservation is prepared in accordance with all the rules, then further storage of cans is not difficult. In country houses, it is convenient to keep pickled delicacies in the cellar, basement or underground.

In the conditions of apartment buildings, closets, specially equipped lockers, or just free space under the bed are suitable.

The main thing is to follow a few simple conditions:

Cans should not be placed near heaters.
Preservation does not tolerate direct sunlight.
Frost is detrimental to pickled cucumbers.

Shelf life of blanks

Cucumbers pickled in glass jars should not be kept for more than two years. During this period, they should be inspected periodically and safely thrown away if the lids are swollen or the brine is cloudy. After the jar is opened, its contents are stored in the refrigerator for no more than three days.

Any hostess is pleased to receive compliments for skillful home-made preservation. Various options for spicy pickled cucumbers will please even the most demanding gourmets without much difficulty.