Spicy pickled cucumbers. Recipe for spicy pickled cucumbers for the winter
Ingredients
For the preparation of spicy pickled cucumbers for the winter (for 1 liter jar):
cucumbers - how much will go into the jar;
garlic - 2 cloves;
dill - umbrella;
parsley (optional);
celery (optional);
allspice - 3 pcs.;
cloves - 1 pc.;
bay leaf - 1 pc .;
grain mustard (optional) - 1 tbsp. l .;
For the marinade:
water - 400 ml;
sugar - 3 tbsp. l .;
salt - 1.5 tsp;
vinegar 9% - 100 ml.
Cooking steps
Cut off the "butts" of the cucumbers and put them in jars with spices. You can add other vegetables (tomatoes, squash, squash, etc.) as a variety or to fill the empty space.
Pour the hot brine into the jars immediately. We will cover them with lids, while not rolling them up for further sterilization. We sterilize as you like, in the oven or in a pan with water, or in another way.
Then we roll up and wrap the jars of pickled cucumbers until they cool. After a week, you can take a sample. A great recipe for spicy lovers! In winter, these cucumbers are perfect for diversifying the menu.
Recipes for cucumbers for the winter are very diverse. Cucumbers can be canned whole and chopped, in salads, and even make cucumber jam. But almost every recipe for rolling cucumbers can be described either as a recipe for pickling cucumbers (sourdough), or as a recipe for pickled cucumbers.
Canning cucumbers without vinegar is called pickling or sourdough. How to salt cucumbers? Before pickling cucumbers, keep in mind that pickling cucumbers takes time - pickling cucumbers occurs within 3-10 days. Cold pickling of cucumbers - soaking the cucumbers with cooled brine. And for a quick salting, the pickle for cucumbers is preheated. Salting cucumbers with vodka allows you to preserve their color. The dry salting of cucumbers is very interesting - in this case, the cucumbers covered with salt secrete juice, water is not used. The classic version of pickling cucumbers is pickling cucumbers in a barrel, better than oak. The recipe for barrel cucumbers is simple, but it is the wooden barrel that gives the cucumbers a special taste - pickled cucumbers cannot be confused with anything! Pickles are often stored in a cool dry place without additional cooking. But it is also possible to preserve cucumbers - after salting, they are placed in jars, poured with hot brine and rolled up. Salting cucumbers with mustard gives an interesting taste and a guarantee that the cucumbers will not "explode".
Pickling cucumbers - curling the cucumbers with the addition of vinegar. How to pickle cucumbers? The marinade for cucumbers is brought to a boil, then cucumbers previously placed in jars are poured into it and sterilized. You can also pickle cucumbers with citric acid.
Pickled crispy cucumbers, delicious pickled cucumbers with mustard are indispensable for a winter festive table. A cucumber salad for the winter will also come to the rescue of the hostess. Canning cucumber salads, pickling cucumbers for the winter, pickling cucumbers in jars, canning cucumbers - the recipes for all these blanks are varied and allow us to diversify our menu.
From the recipes on our website, you will learn detailed answers to questions: how to roll cucumbers, how to pickle cucumbers in jars, how to salt cucumbers correctly, how to make a canned cucumber salad, how to roll cucumbers in tomato sauce. And also how to make canned crispy cucumbers, how to roll pickled cucumbers for the winter, how to cook pickled crispy cucumbers and pickled cucumbers for the winter, and even how to close canned cucumbers with ketchup and canned cucumbers with mustard. After all, we have hundreds of different recipes for cucumber blanks, recipes for canned cucumbers, including a recipe for sour cucumbers, a recipe for pickled cucumbers, a recipe for delicious pickled cucumbers, barrel cucumbers, a recipe for sauerkraut ...
The more often we collect cucumbers from the bush, the better. Zelentsy grow quickly, give good harvests and delight the family with delicious fruits. The first cucumbers are especially tasty in homemade preparations. Rolled up in a spicy or spicy marinade, they stay fresh, juicy and crispy. We selected the best varieties, simple and quick recipes that even novice hostesses can do.
Pickling cucumbers: 3 good varieties
What is needed to make pickled cucumbers crisp, juicy and aromatic? That's right - special varieties for salting. These cucumbers have a special "shirt". Zelentsy are not smooth lettuce, but pimpled, bumpy. For salting, pick the greens as often as possible so that they do not overgrow and fit easily into the jar.
The following popular pickling varieties were perfect for my blanks:
- Courage,
- Lukhovitsky,
- Emerald earrings.
Courage
Early ripening hybrid Courage F1. It ripens in a month and a half. It has a universal purpose, reveals its taste in fresh salads and is suitable for salting.
This is a female flowering parthenocarpic, and it is recommended to grow it in film greenhouses. You can plant up to 3 plants per 1 m². The yield is good - up to 8 kg per plant. The bushes are vigorous, form up to 5 ovaries in the nodes.
Cucumbers are just perfect for canning:
- Intense green with white stripes
- Up to 15 cm long and weighing 120-130 g - what you need for winter jars,
- The shirt is lumpy, white-spiked.
- There is no bitterness in the taste.
An additional plus is that it is relatively resistant to the main diseases of the cucumber.
Photo: cucumber seeds Courage from Gavrish
Lukhovitsky
Hybrid Lukhovitsky F1 in early maturity is not inferior to Courage. Yields a harvest in 45-50 days from germination.
It is a parthenocarpic hybrid of the female flowering type. Can be grown in greenhouses and outdoors, as well as under temporary film shelters. In cooking, the purpose is universal - if it is suitable for preparations, then it will not lose its taste in salads.
Salting qualities of the variety at a height:
- Cucumbers 10–13 cm long and weighing 100–120 g easily slip into jars.
- Zelentsy are dark, dense.
- The tubercles are small, frequent, and distinct.
- Taste without bitterness
Lukhovitsky cucumbers are well stored and easily transported, their appearance is marketable and attractive. The hybrid yields an early and friendly crop, at least 6 kg per plant. In the axil of the leaf, 2–4 ovaries are formed, or even more.
Hybrid value: high resistance to real and downy mildew, root rot.
I grow through seedlings to get the harvest early. I sow at the end of April, I plant it in the ground, when 3-4 real leaves grow. You can go to the greenhouse from mid-May. I move to the beds in early June and cover with spunbond until the seedlings harden and the threat of return frosts passes.
At the same time, you can sow it directly into the ground to get a harvest stretched for the whole summer and fresh lightly salted cucumbers every summer weekend.
Recommended planting pattern: 50 to 50 cm.
Photo: Lukhovitsky, seeds from Gavrish
Emerald earrings
To be honest, I chose these cucumbers by name. What lady would refuse emerald earrings?
Hybrid F1 Emerald Earrings is perhaps best suited for whole-fruited pickling. Cucumbers ripen quickly, set in a bouquet, ideal for picking pickles and gherkins. Children love crunching such babies. The appetizer is good at any time of the year.
Description
- Early ripening, already 42 days after germination, you can see the first fruits.
- Parthencocarpic hybrid female flowering type
- Bouquet arrangement of ovaries, a large number of ovaries on the main and lateral shoots (8-10 per node)
- Suitable for greenhouses, open ground and temporary shelters
- The plant is vigorous, medium-branched
- Length only 10cm
- Diameter 3 cm
- Weight 100 g
Zelentsi are cylindrical, dark, with frequent medium-sized tubercles, white-spined.
Variety value:
1. Amicable fruiting and high yield over 11 kg
2. Resistant to a variety of cucumber sores:
- real powdery mildew,
- olive spot,
- relatively resistant to downy mildew,
- root rot,
- bacteriosis.
I do the same with seedlings as with Lukhovitsky cucumbers: I sow and plant according to the standard scheme.
Photo: Emerald earrings, seeds from Gavrish
Crispy cucumbers with peppers for the winter
Sweet bell pepper gives pickled cucumbers a unique aroma and taste. The recipe is simple and quick, but the result will delight any gourmet. The recipe can be called classic, because the combination of spices - not too hot, salty or sweet - will appeal to all tasters.
To prepare delicious crispy cucumbers, we need:
- Cucumbers 1 kg
- Sweet pepper 3 pcs.
- Dill umbrellas 3 pcs.
- Garlic 3 cloves
- Water 1.5 l
- Salt 3 tsp
- Sugar 3 tbsp
- Table vinegar 9% 6 tsp
- Peppercorns
- Bay leaf
About 1 pepper and 4 cucumbers are consumed per liter jar.
How to cook crispy cucumbers for the winter:
- Prepare the cucumbers: soak in cold water for 1 hour, then remove the tips.
- Prepare the bell pepper: peel and chop coarsely.
- Sterilize the jars and put vegetables and spices in them: first, pepper, bay leaf on top, peppercorns, a dill umbrella and a clove of garlic, then cucumbers.
- Boil water, pour boiling water over a jar of vegetables, leave for 1 minute. and drain the water. Repeat the procedure one more time.
- Prepare the marinade: put 1.5 liters of water on the fire, add salt and sugar, wait for a boil and pour in the vinegar.
- Pour the hot marinade over the vegetables and twist the jars.
Crispy cucumbers for the winter with pepper (Video)
Spicy cucumbers for the winter
It turns out an original spicy snack. At the right time, just take out the jar and serve it to the table. The cucumbers are already completely ready - cut, soaked in spicy marinade and, with their one aroma, whet the appetite.
To cook hot cucumbers for the winter you will need:
- Cucumbers 0.5 kg
- Sugar 1 tbsp
- Salt 1 tsp
- Table vinegar 9% 2 tbsp
- Black peppercorns
- Mustard 1 tsp
- Grated garlic 1 tsp
How to cook hot cucumbers for the winter:
1. Prepare the cucumbers: wash thoroughly, remove the tips, cut the fruit into circles.
2. Prepare a hot sauce: mix sugar, salt, peppercorns, mustard, grated garlic, add vinegar.
3. Place the sliced \u200b\u200bcucumbers in the sauce, stir well and leave to marinate for 2-3 hours.
4. Sterilize the jars, put cucumbers saturated with hot sauce in them and roll up.
Spicy cucumbers for the winter (video)
Cucumbers for the winter with onions
Pickled onions are especially good with crunchy cucumber. He gives the cucumber a barely perceptible bitterness, saturates the marinade with a spicy aroma, but he himself only gets better in collaboration with spices. In winter, such a snack will "disappear" from the table in half a minute.
To prepare a recipe for pickled cucumbers with onions you will need:
- Cucumbers 0.5 kg
- Onion 1 large or 2 small
- Sunflower oil 1 tbsp
- Water 0.5 l
- Salt 1 tsp
- Sugar 1 tsp
- Table vinegar 9% 1 tbsp
- Peppercorns
- Bay leaf
How to cook pickled cucumbers with onions:
- Prepare the vegetables: peel, rinse thoroughly and cut the cucumbers into large slices and the onions into half rings.
- Prepare the marinade: put the water on the fire and bring to a boil, add salt, sugar, peppercorns, bay leaf and boil. Then pour in the vinegar and remove from heat.
- Sterilize and fill the jars: put onions on the bottom of the jars, cucumbers and onions on top, fill with vegetable oil.
- Pour the marinade over the vegetables and roll up.
Cucumbers for the winter with onions (video)
Cucumbers in tomato marinade
A very simple and quick recipe. Not the best cucumbers and even cut across will be appropriate here. They marinate well in tomato juice, and their shortcomings will not be noticeable. Take a thick tomato, it's good if your own food. To save money, you can use diluted tomato paste, but the taste will be different.
Ingredients
- Cucumbers
- Tomato juice 2 cups
- Salt and sugar for the marinade 1 tablespoon each
- Table vinegar 9% 2 tsp
How I cook:
My cucumbers, I remove the tips, cut out the "ugliness", if any. If the fruits are large I cut across.
I put it in a jar not tightly and fill it with boiling water. Leave it for 40 minutes and drain the water.
I make a marinade: pour tomato juice into a saucepan, add salt and sugar. As it boils, I add vinegar and remove from heat.
Pour cucumbers in a jar with hot marinade, cork them with lids and - in heat until they cool completely.
Cold cucumbers
An excellent recipe right for country canning. Boiling water is not needed, pour the cucumbers directly with cold (of course, clean) water. You can eat lightly salted after a couple of days or wait for a stronger salting by closing the jars and hiding them in the cellar.
Ingredients:
- Cucumbers 1/2 kg
- Salt 1.5 tbsp
- Chili pepper 10 g
- Dill umbrella, horseradish leaf to taste
How do I cook
- My cucumbers, cut off the ends at both ends, put them tightly in the jar.
- I fall asleep with salt, put dill and horseradish on top.
- I fill it with cold water (settled boiled or spring water).
Calorie content: Not specified
Time for preparing: Not indicated
Cucumbers are harvested for the winter according to different recipes: someone prefers to have a lot of spices and spices, someone likes the 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 men's company with strong drinks, cutlets and salads are also great. Crispy, strong, with a rich spicy-spicy taste, pickled cucumbers will become a delicious addition to boiled and fried potatoes, buckwheat, millet porridge, and during the fast they will help to diversify the daily menu.
For harvesting for the winter, it is advisable to select small cucumbers, with pimples, even, so that it is convenient to fill the jars. Of the spices and herbs in this recipe, hot peppers are used (this is what makes the marinade spicy), 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 black currant leaves, parsley sprigs, celery leaves.
How to cook spicy pickled cucumbers for the winter
Ingredients:
- cucumbers - 650-700 gr;
- salt - 1 tbsp. the spoon;
- sugar - a third of a tablespoon;
- vinegar 9% - 1 tbsp. the 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 from a photo step by step
Before pickling or pickling, it is recommended to pour cucumbers with cold water for several hours. It is necessary to do this or not, based on the state of the vegetables: if they are strong, dense, then it is not necessary to keep them in water. If the tips have already been attached 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 cut off the ends on both sides, cutting 1-2 cm apart. 
Prepare all the necessary spices and seasonings. Peel the garlic wedges, cut them into two to three pieces lengthwise. Wash horseradish leaves, cut into pieces so that it is convenient to put in jars. Cut a few rings from the pepper pod, do not peel the seeds. 
Wash the jars and lids in hot water with soda, turn over to glass the water. At the bottom, put umbrellas of dry or fresh dill, a couple of garlic cloves, a ring of pepper, a horseradish leaf. 
Stack the cucumbers tightly, placing them vertically. Put garlic plates between the cucumbers, you can add an umbrella of dill or horseradish and hot peppers. 
Fill the remaining space with small cucumbers, stacking them as possible. Boil water and pour boiling water into a jar of cucumbers. Put a lid on top, leave to steam for 20-25 minutes, until it cools. 
Drain the water into a saucepan, add a little from the kettle, or pour boiling water from another saucepan. Boil again and pour over the cucumbers. Leave it on for 10 minutes. Drain 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. 
After the vinegar, pour the boiling marinade, immediately tighten the lid (preferably under the machine). 
Turn the cans upside down. Cover with a rug or blanket and leave for 24 hours or more until cool completely. 
You can store spicy pickled cucumbers in the pantry, and open jars must be kept in the refrigerator. Successful preparations for the winter! 
By Elena Litvinenko (Sangina)
You can also quickly cook
A spicy cucumber salad for the winter is an excellent appetizer that stimulates the appetite, they are served with strong alcoholic drinks, they are used as side dishes. They can be a snack, supplemented with bread. They are varied in taste.
Such salads are prepared quite simply, preparation is available even to the hostess without culinary experience. Moreover, they are very low-budget.
Cucumbers for spicy salads, harvested for the winter, are best cut as thin as possible - this way they are more fully saturated with marinade, and the dish will turn out to be tastier.
The selection contains the main salad layouts. They can be easily diversified by supplementing with other vegetables - cabbage, eggplant, squash, seasonal vegetables.
In the given recipes, the sterilization time of the workpieces is 15 minutes. This is the time during which half-liter jars are sterilized. If the cans are larger, the sterilization time is increased.
How to make a spicy cucumber salad for the winter - 15 varieties
The salad prepared according to this recipe will remind you of summer with its fresh aroma.
Ingredients:
- Cucumbers - 2 kg.
- Garlic - 1 head
- Onions - 4 pcs.
- Sugar - 2 tablespoons
- Salt - 2 tablespoons
- Mustard - 2 tablespoons
- Vinegar - 4 tablespoons
- Ground black pepper - on the tip of a knife
- Dill - 10 gr.
Preparation:
Peel the cucumbers. Cut into small pieces. Chop the onion. Cut the garlic into slices. Finely chop the dill.
Stir the ingredients. Leave for a day to extract juice.
Before laying the salad, the jars are prepared - they are washed with a warm solution of soda per 1 liter. water spoon tablespoon soda. Scalded with boiling water and sterilized in a 100 ° C oven. Metal lids are prepared in the same way.
Arrange the prepared salad in jars.
Sterilize in boiling water, roll up, wrap warmly, leave to cool in a warm place upside down.
The salad turns out to be quite spicy, which reminds many of the summer heat.
Ingredients:
- Cucumbers - 1 kg.
- Garlic - 4 cloves
- Bitter chili pepper - 1 pc.
- Bulgarian pepper - 1pc.
- Sugar - 1/3 spoon of dessert
- Salt - 1 dessert spoon
- Sunflower oil - 4 dessert tablespoons
- Vinegar - 4 tablespoons
- Onions - 1 pc.
Preparation:
Peel the cucumbers. Cut into circles. Chop the onion into rings, the bell pepper into slices, chop the chili and garlic.
Mix all the ingredients of the salad, arrange in jars.
Sterilize in boiling water for 15 minutes. Then close.
Delicious salad that perfectly diversifies the home menu.
Ingredients:
- Cucumbers - 4 kg.
- Chopped garlic - 3 tablespoons
- Sugar - 1 glass
- Salt - 3 tablespoons
- Mustard powder - 2 tablespoons
- Vinegar - 1 glass
- Sunflower oil - 1 glass
- Ground black pepper - 2 tablespoons
- Ground red pepper - 1 tablespoon
- Onions - 1 pc.
Preparation:
Peel the cucumbers. Cut into bars lengthwise. Cut the onion into half rings. Chop the garlic.
Mix all the ingredients of the salad, let stand for four hours.
Arrange the salad in jars, pour over the juice and sterilize for 15 minutes.
Then roll up.
Such a salad can not only be served as an appetizer, but also used to make pickle.
Ingredients:
- Cucumbers - 2 kg.
- Garlic - 100 gr.
- Sugar - 100 gr.
- Salt - 4 tablespoons
- Vinegar - 4 tablespoons
- Sunflower oil - 100 ml.
- Onions - ½ kg.
Preparation:
Peel the cucumbers. Cut into circles. Cut the onion into half rings, chop the garlic.
Put the prepared vegetables in a bowl, mix with the rest of the ingredients and set aside for three hours.
Arrange the salad in jars, pour over the resulting juice and sterilize by boiling for 15 minutes. Then roll up, allow to cool wrapped up and put to store.
This salad can be served both as an appetizer and as a side dish for meat.
Ingredients:
- Cucumbers - 3 kg.
- Zucchini - 2 pcs.
- Garlic - 5 cloves
- Sugar - 100 gr.
- Salt - 1 tablespoon
- Vinegar - 200 ml.
- Water - 3 glasses
- Sunflower oil - 100 ml.
- Carrots - 4 pcs.
- Tomato puree - 200 ml.
- Ground black pepper - tablespoon
- Onions - 2 pcs.
Preparation:
Cut the cucumbers into circles, mix with salt and set aside for two hours.
Cut the onion into quarters, the zucchini - into cubes, the garlic - chop, the carrots - grate.
Drain the juice allocated with cucumbers.
In a saucepan with water, mix spices, salt, vinegar, sugar and tomato puree. Add prepared vegetables and cook until boiling.
Arrange the salad in jars and sterilize in boiling water for 15 minutes.
Roll up.
Spicy cucumber salad for the winter "Mother-in-law's tongue" without sterilization
This type of salad got its original name for its spiciness.
Ingredients:
- Cucumbers - 3 kg.
- Bitter pepper - 2 pcs.
- Sweet pepper - 4 pcs.
- Tomatoes - 1 ½ kg.
- Garlic - 100 gr.
- Salt - 2 tablespoons
- Vegetable oil - 1 glass
- Vinegar 6% - ½ cup
- Sugar - 100 gr.
Preparation:
Cut the cucumbers into circles, mince the rest of the ingredients.
Stir and cook for 30 minutes. after boiling.
Add vinegar for 5 minutes. before the end of cooking.
Put the finished salad in jars, roll up, wrap up and put, turning it over, in a warm place.
When preparing spicy salads for the winter, you can use citric acid instead of vinegar. To replace 70% of the vinegar essence in 2 tablespoons of water, dilute one tablespoon of dry citric acid. To get a replacement for 6% vinegar, dilute a teaspoon of citric acid in 22 tablespoons of water, 9% vinegar - a teaspoon of citric acid in 14 tablespoons of water.
This salad is perfect as an appetizer for strong alcohol. It can also be used as an additional ingredient in other salads.
Ingredients:
- Cucumbers - 1/2 kg.
- Garlic - 3 cloves
- Dill - ½ bunch
- Parsley - ½ bunch
- Salt - 1 teaspoon
- Vinegar - 4 tablespoons
- Sunflower oil - 2 tablespoons
- Hot pepper "light" - 1 pod
- Onions - 1 pc.
Preparation:
Cut the cucumbers into circles, cut the onions into rings, chop the garlic into slices, greens, "light" - chop very finely.
Mix cucumbers, onions, herbs, garlic, season with salt and vinegar.
Put pepper on the bottom of the jars, pour oil and put salad.
Sterilize in boiling water for 15 minutes.
Roll up, wrap up, put away for storage in a day.
Those who like the aroma of celery will like the salad.
Ingredients:
- Cucumbers - 12 pcs.
- Mustard seeds - 2 tablespoons
- Sugar - 200 gr.
- Salt - 3 tablespoons
- Celery seeds - 1 teaspoon
- Apple cider vinegar - 600 ml.
- Chili flakes - 1 teaspoon
- Onions - 3 pcs.
Preparation:
Chop the cucumbers, finely chop the onion.
Mix ingredients (vinegar ½) in a saucepan and put on very low heat for half an hour.
Drain the resulting liquid and darken again for 5 minutes.
Fill the jars with salad and sterilize for 10 minutes.
This is a savory and at the same time satisfying snack, and the released juice can be used as a gravy.
Ingredients:
- Cucumbers - 2 kg.
- Sugar - 100 gr.
- Hops-suneli - 2 teaspoons
- Salt - 1 tablespoon
- Coriander - 1 teaspoon
- Vinegar - 100 ml.
- Sunflower oil - 100 ml.
- Hot pepper - 3 pods
- Tomatoes - 0.7 kg.
Preparation:
Cut the cucumbers into circles, chop the garlic, blend the tomatoes with pepper.
Boil the tomato mixture for 15 minutes. Set aside from the stove, add vinegar and spices.
Put the cucumbers and garlic in a saucepan, pour over the tomato mixture and, after boiling, cook for 10 minutes.
Arrange in sterilized jars and roll up.
This salad perfectly replaces pickled cucumbers. It can be served both as an appetizer and as an addition to hot main courses.
Ingredients:
- Cucumbers - 2 kg.
- Sugar - 100 gr.
- Salt - 4 tablespoons
- Vinegar 9% - 4 tablespoons
- Sunflower oil - 100 ml.
- Ground red pepper - tablespoon
- Onions - 0.5 kg.
Preparation:
Cut cucumbers thinly into circles, onions into half rings. Put in a saucepan, add salt, sugar, oil, pepper, vinegar, mix. Leave on for three hours. Shake every 15 minutes.
Put the pickled vegetables in jars, pour over the juice and sterilize for 15 minutes.
Wrap up and put away for storage in a day.
The salad turns out to be spicy, with obvious notes of garlic, as well as the pungency of mustard.
Ingredients:
- Chopped garlic - 2 tablespoons
- Sugar - 1 glass
- Bulgarian red pepper - 1 pc.
- Salt - 2 tablespoons
- Mustard grains - 2 tablespoons
- Vinegar 9% - 1 glass
- Sunflower oil - 1 glass
- Ground black pepper - 1 teaspoon
- Ground red pepper - 1 teaspoon
- Dill - 2 tablespoons
- Cucumbers - 4 kg.
Preparation:
Peel the cucumbers. Cut into circles ½ cm thick.
Chop the garlic and dill.
Mix all ingredients and leave for three hours.
Arrange in jars, pour the released marinade and sterilize for 15 minutes. Then roll up.
Leave warm for a day, then put away for storage.
Delicious dish as spicy as Korean carrots.
Ingredients:
- Cucumbers - 1 kg.
- Vegetable oil - 50 ml.
- Garlic - 6 cloves
- Onions - 2 pcs.
- Sugar - 2 tablespoons
- Salt - tablespoon
- Ready-made seasoning in Korean - 1 tablespoon
- Hot pepper - by preference
- Vinegar 9% - 50 ml.
- Carrots - 1 pc.
Preparation:
Cut the cucumbers into circles. Carrots - in stripes. Cut the onion into half rings, finely chop the garlic.
Combine vegetables in a bowl, add salt, seasoning, oil, vinegar and mix well.
Leave on for four hours.
Put the salad in jars and sterilize.
A spicy and tasty version of a famous Bulgarian dish.
Ingredients:
- Cucumbers - 1 kg.
- Tomatoes - 0.5 kg.
- Bulgarian pepper - 0.3 kg.
- Garlic - 15 gr.
- Carrots - 80 gr.
- Hot chilli pepper - 10 gr.
- Salt 5 gr.
- Sugar - 60 gr.
- Vegetable oil - 60 ml.
- Vinegar - 50 ml.
Preparation:
Cut carrots into strips, bell peppers into cubes. Fry in vegetable oil in a deep skillet, add a little water and simmer.
Puree the tomatoes. Hot pepper - chop. Press the garlic through a press. Cut the cucumbers into quarters.
Pour tomato puree into a saucepan, add all the ingredients. Bring to a boil, reduce heat and simmer for half an hour.
Fill sterilized jars with prepared salad and roll up.
The salad is very spicy. If a strong pungency is not needed, you can reduce the amount of pepper.
Ingredients:
- Cucumbers - 3 kg.
- Garlic - 1 head
- Sugar - 800 gr.
- Vinegar 9% - 250 ml.
- Ground hot pepper - 15 gr.
- Salt - 120 gr.
- Sunflower oil - 70 ml.
Preparation:
Chop the cucumbers, sprinkle with salt and set aside to extract juice.
Drain the juice and prepare the marinade - add sugar, salt, oil and pepper to it, bring to a boil and pour in the vinegar.
Put cucumbers in jars, on top - thinly chopped garlic and pour hot marinade.
Sterilize 15 min.
Delicious and simple cucumber salad for the winter with sweetish notes of tomatoes and bell peppers.
Ingredients:
- Cucumbers - 2 kg.
- Tomatoes - 2 kg.
- Bulgarian pepper - 1 kg
- Onions - 1 kg.
- Dill - bunch
- Allspice - 10 peas
- Black pepper - 10 peas
- Salt - 4 tablespoons
- Sugar - 4 tablespoons tablespoons
- Vegetable oil - 200 gr.
Preparation:
Chop the vegetables. Cut half of the tomatoes, mince the second with garlic. Cut the dill into small pieces.
Combine vegetables, add salt, sugar, spices, oil, mix and leave for forty minutes to extract juice.
Put the salad on the fire, let it boil for 15 minutes, pour in the vinegar, let it boil a little and put it in the jars.
