Many housewives practically do not rest in the summer, using this time of year fruitfully: they pickle tomatoes and cucumbers for the winter. Now we will learn how to make spicy cucumbers and study different recipes for their preparation.
Pickled or pickled cucumbers are especially tasty in winter. They can be used not only as a regular 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 novice housewives
To complete this recipe you will need the following products:
- cucumbers (preferably small ones);
- bay leaf - three pieces;
- pepper - 0.5 pieces.
- garlic - a few cloves;
- dill;
- mustard seeds;
- vinegar 9% - 3 large spoons.
For one liter you will need:
- Granulated sugar - 3 large spoons.
- Coarse table salt - 1.5 tablespoons.
Stages of work:
- Please note that the number of vegetables is indicated approximately, but in order to get piquant cucumbers, you need to choose young fruits. Jars must be thoroughly sterilized before use.
- First place bay leaf, garlic, pepper (cut into small pieces) into the prepared container.
- Next, add a few dill umbrellas.
- It is better to preserve small cucumbers. Wash the vegetables thoroughly, remove the tail and place evenly in a container.
Boil water, add salt to it at the rate of 1 liter of water per 1.5 tablespoons of salt, sugar. First you need to pour 3 large spoons of 9% vinegar essence into a jar of cucumbers. The filled jars are kept open for about fifteen minutes, until the color of the cucumbers changes. Then they roll it up and leave it to cool upside down under a towel until the next morning. That's all, the spicy pickled cucumbers can be stored in the cellar for the winter.
Cucumbers with horseradish
For a jar of these cucumbers you will need:
- young cucumbers;
- horseradish - 4 leaves;
- walnut and cherry leaves - 5 pieces each;
- currant leaves - 4 pieces;
- bay leaf - 3 pieces;
- hot pepper - 1 piece;
- onion and garlic - half a head;
- water;
- salt - 1 spoon;
- granulated sugar - 5 spoons;
- vinegar - 70%;
- allspice - 5 pieces;
- coriander;
- dill - 1 bunch.
Soak the cucumbers in water and leave for six hours. Afterwards we wash them well and cut off the top. We prepare the jars - they should be washed and sterilized, all the ingredients must be washed.At the bottom of each container you need to put several leaves of currants, horseradish, cherries and nuts, do not forget about bay leaf and pepper (cut it into small pieces). Place the cucumbers last in even columns, tightly, one to one.
Boil water and carefully pour into 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 spoon of vinegar. Fill with brine and order jars. Turn the containers with cucumbers over and leave until the next morning.
These piquant pickled cucumbers will please the entire household. But that's not all, there are other interesting recipes worth talking about!
Cucumbers with a slice of lemon
This recipe is very simple, but despite this, the preparation turns out very tasty and healthy. 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);
- onions (heads, cut into rings);
- fresh lemon;
- garlic, cloves, bay leaf;
- pepper;
- packaging of citric acid;
- granulated sugar, salt.
Take a clean jar and put bay leaf, garlic, allspice and cloves on the bottom. You will have to tinker with the onion - you need to place it carefully so that the ring is not damaged. Next, place the cucumbers (cut off the tail first). Lastly, a slice 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, salt and boil everything, then add citric acid. Then the brine can be poured into jars and closed with lids.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 piquant cucumbers for the winter.
There are different recipes: as you can see, this one is quite simple. But there are also more complex pickling options, let’s study them in more detail!
Pickled cucumbers with mustard
Wash the cucumbers well and soak in cold water. In addition to cucumbers, you will need: horseradish, cherry and blackcurrant leaves, bay leaves, granulated sugar, salt, table vinegar.
For spicy cucumbers you will need garlic pods, mustard seeds (this is the main ingredient), allspice, black peppercorns and cloves. If you don't want cloves, you don't have to use them.
If the cucumbers are recently picked, it is enough to keep 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 leaves, cherry and currant leaves need to be poured with boiling water for two minutes. Then we drain the water and move on to preparing the cucumbers - cutting off the tops and tail. The jars should be prepared by thoroughly sterilizing them. When everything is ready, you need to put two leaves of currants and cherries, one bay leaf, one horseradish stick, and a couple of garlic pods on the bottom of the container. You should throw one clove and two peas each of sweet and black peas into the jar. We select 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 and let it brew for twenty minutes.
Now let's prepare the brine. We pour the water from the cans into a saucepan and boil it, then pour it into containers.After ten minutes, pour the water into the pan again, but now add two large spoons of granulated sugar (calculated per liter of water) and a large spoon of salt. While the brine is preparing, add mustard to each jar and fill with brine, then add a small spoon of vinegar and twist.
Thus, canned spicy cucumbers for the winter will be ready, which means they can be eaten in three weeks.
