Spicy cucumbers for the winter: pickling recipes with photos and videos

Many housewives practically do not rest in the summer, using this time of the year fruitfully: they s alt tomatoes, cucumbers for the winter. Now we will learn how to make spicy cucumbers and learn different recipes for their preparation.

Pickled or pickled cucumbers are especially tasty in winter. They can be used not only as an ordinary snack, but also for preparing a large number of dishes: salads, various kinds of soups, Tatar azu and much more. Today we will study the most popular recipes for spicy cucumbers for the winter.

For beginner hostesses

To make this recipe you will need the following products:

• cucumbers (preferably small);
• bay leaf - three pieces;
• pepper - 0.5 pieces.
• garlic - a few cloves;
• dill;
• mustard seeds;
• vinegar 9% - 3 large spoons.

One liter will require:

1. Sugar - 3 large spoons.
2. Coarse food s alt - 1.5 tablespoons.

Steps of work:

1. Please note that the number of vegetables is indicated approximately, but in order to get spicy cucumbers, you need to choose young fruits. Banks must be thoroughly sterilized before use.
2. Bay leaf, garlic, pepper are first placed in the prepared container (cut into small pieces).
3. Next, add a few dill umbrellas.
4. It is better to preserve small cucumbers. Thoroughly wash the vegetables, remove the tail and put evenly in a container.

Boil water, add s alt to it at the rate of 1 liter of water per 1.5 tablespoons of s alt, sugar. In a jar of cucumbers, first you need to pour 3 large spoons of 9% vinegar essence. Filled jars are kept open for about fifteen minutes, until the color of the cucumbers changes.Then roll up and leave to cool under a towel upside down until the next morning. That's all, spicy pickled cucumbers can be put away in the cellar for the winter.

Cucumbers with horseradish

On a jar of such cucumbers you will need:

• young cucumbers;
• horseradish- 4 leaves;
• walnut and cherry leaves - 5 pieces each;
• currant leaves - 4 pieces;
• lavrushka - 3 pieces;
• hot pepper - 1 piece;
• onions with garlic - half a head each;
• water;
• s alt - 1 spoon;
• granulated sugar - 5 tablespoons;
• vinegar - 70%;
• allspice - 5 pieces;
• coriander;
• dill - 1 bunch.

Soak cucumbers in water and leave for six hours. After that, wash them well and cut off the top. We prepare the jars - they should be washed and sterilized, it is necessary to wash all the ingredients. At the bottom of each container, you need to put a few leaves of currant, horseradish, cherry and walnut, do not forget about parsley and pepper (we cut it into small pieces). Last we place the cucumbers in even columns, tightly, one to one.

Boil water and carefully fill the jars, wait twenty minutes.At the end of this time, drain the water from the jars, add all the ingredients and boil again. Add one small spoonful of vinegar. Fill with brine and order jars. We turn the containers with cucumbers, leave until the next morning.

Such spicy pickled cucumbers will appeal to the whole household. But that's not all, there are other interesting recipes worth sharing!

Cucumbers with a slice of lemon

This recipe is very simple, but despite this, the workpiece is very tasty and he althy. To prepare cucumbers with lemon you will need:

• cucumbers (it is advisable to take small sizes, it is more convenient to close them in liter jars);
• onion (heads cut into rings);
• fresh lemon;
• garlic, cloves, laurel;
• pepper;
• citric acid packaging;
• granulated sugar, s alt.

We take a clean jar and put bay leaves, garlic, allspice and cloves on the bottom. You will have to tinker with the bow - it must be carefully placed so that the ring is not damaged. Next, lay the cucumbers (pre-cut off the tail). Lastly, a circle of lemon is added - it must be carefully placed in the side of the jar.

After everything is ready, pour boiling water over the jars and cover with sterile lids. After fifteen minutes, pour the water into a container, add sugar, s alt and boil everything, then pour in citric acid. Then the brine can be poured into jars and closed with lids. We place the finished jars on a towel upside down and cover with a cloth. Let them stand in this position for a day, and then they can be moved to the cellar.

Know that you will surprise your guests and loved ones with such spicy cucumbers for the winter.

Recipes are different: as you can see, this one is quite simple. But there are more complex s alting options, let's study them in more detail!

Pickled cucumbers with mustard

Wash cucumbers well, soak in cold water. In addition to cucumbers, you will need: horseradish, cherry and blackcurrant leaves, bay leaf, granulated sugar, s alt, table vinegar.

For savory cucumbers, you will need garlic pods, mustard seed (this is the main ingredient), allspice, black peppercorns and cloves. If you do not want a carnation, you can not use it.

If the cucumbers were picked recently, it is enough to hold them in water for an hour. If a day or more has passed, leave the vegetables in the water for three hours. During this time, the cucumbers will have time to absorb water and become juicy.

Bay leaf, cherry and currant leaves should be poured with boiling water for two minutes. Then we drain the water and proceed to the preparation of cucumbers - cut off the tops and tail. Banks should be prepared by carefully sterilizing them. When everything is ready, at the bottom of the container you need to put two sheets of currant and cherry, one bay leaf and one horseradish stick, a couple of garlic pods.One cloves and two peas of fragrant and black peas should be thrown into the jar. Choose even cucumbers and put them in a row: you need to fill the jar with cucumbers more densely, you can put chopped vegetables on top.

When everything is ready, you can fill the jars with hot water, let it brew for twenty minutes.

Now let's prepare the brine. Drain the water from the cans into a saucepan and boil, after which we pour it into containers. After ten minutes, again pour water into the pan, but now add two large spoons of granulated sugar (per liter of water) and a large spoonful of s alt. While the brine is cooking, add mustard to each jar and fill with brine, then add a small spoonful of vinegar and twist.

Thus, canned savory winter pickles will be ready, which means they can be eaten in three weeks.

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