Pickled spicy cucumbers popular among the people for the winter can be used as a separate snack or as part of various salads. Crispy cucumbers prepared according to this recipe are obtained with spicy bitterness. Depending on the spices used, the assortment and quantity of which can be changed to your own taste, the finished preservation is distinguished by a bouquet of appetizing aromas.

It is best to close cucumbers in jars with a volume of 1 to 2 liters. Such a quantity of the finished product can be immediately put into use, and vegetables will not lose their taste from prolonged idle time on the refrigerator shelf.

For canned hot cucumbers for the winter, each housewife chooses spices at her discretion. Traditional marinade additives are: black peppercorns, mustard seeds, garlic, cherry and blackcurrant leaves, dill inflorescences, cloves, coriander. In a container with cucumbers, you can add small tomatoes and onions, embossed carrots, mini-squash. Additional vegetables are used as decoration and are chosen in a contrasting color with the cucumbers.

Fruits for salting should be green, elastic and strong. They should be sorted carefully, rejecting soft, with spots and traces of mold on the skin. Small-sized vegetables with small seeds are ideal for pickling, regardless of the recipe chosen.

Glass containers are thoroughly washed and dried. Some housewives prefer to sterilize containers for 10 minutes. The lids used in the work are boiled for at least 5 minutes and immediately before seaming.

Ingredients

• Fresh cucumbers, selected - 3 - 3.5 kg;
• Hot pepper (red, green) -2-3 pods;
• Black peppercorns - 20-22 pcs.;
• Bay leaf - by the number of cans;
• Dill with inflorescences - on a branch for 1 jar;
• Cherry leaves, blackcurrant - optional;
• Horseradish leaves - 2 pcs.;
• Mustard seed - 3 tsp;
• Sugar - 6 tablespoons;
• Coarse salt - 5 tbsp;
• Table vinegar 9% - 9 tbsp.

Cooking

Cucumbers are soaked in a clean container with cold water for an hour and a half, then washed under running water. Hot peppers and garlic are peeled, washed. All vegetable spices used to prepare the marinade are sorted and washed (except for mustard seeds and peppercorns).

At the bottom of the jar are laid out: a clove of garlic, a small sprig of dill, chopped horseradish greens, a third of a teaspoon of mustard seeds and 3 slices of hot pepper with seeds.

Cut off the tail of each cucumber. Prepared vegetables are packed into a jar.

Each jar of cucumbers is poured to the top with boiling water and left to “languish” for 15-20 minutes.

Water from the cans is drained into the pan, sugar and salt are added. For 1 liter of water, 2 tablespoons of sugar and one and a half tablespoons of salt are taken. The marinade is thoroughly boiled and hot poured into jars. Vinegar is added to each jar (1.5 - 2 tablespoons).

Banks are closed with lids using special seaming machines. The containers are turned over and covered with a towel until completely cooled, the preparation for the winter is ready.

Such cucumbers are stored not only in a cool basement, but also at room temperature, which cannot but rejoice those who live in apartments.

Canned spicy cucumbers are combined with both everyday dishes and festive menus.

Ingredients

To prepare spicy pickled cucumbers for the winter (per 1 liter jar):
cucumbers - how much will go into the jar;
garlic - 2 cloves;
dill - umbrella;
parsley (optional);
celery (optional)
allspice - 3 pcs.;
carnation - 1 pc.;
bay leaf - 1 pc.;
grain mustard (optional) - 1 tbsp. l.;
For marinade:
water - 400 ml;
sugar - 3 tbsp. l.;
salt - 1.5 tsp;
vinegar 9% - 100 ml.

Cooking steps

We cut off the “butts” of cucumbers and put them in jars with spices. You can add other vegetables as a variety or to fill the free space (tomatoes, zucchini, squash, etc.)

Immediately pour the hot brine into jars. We will cover them with lids, not yet rolling them up for further sterilization. Sterilize as you like, in the oven or in a pot of water, or in another way.

Then we roll up and wrap the jars with pickled cucumbers until cool. You can take a sample after a week. Great recipe for spicy lovers! In winter, such cucumbers perfectly diversify the menu.

The first secret is cucumbers. They should be fresh, elastic, without the slightest hint of bitterness, small in size, without voids and not with a smooth surface, but with pimples.

The second is water. An important point. After all, good water when pickling cucumbers for the winter is half the battle. But do not be sad if you do not have well water. We take bottled or filtered, boiled from the tap.

Well, I'll tell you about other secrets in the course of action.

Cooking time: the process of processing and salting lasted in my case 30 minutes, add to this four days for salting; but each time will be different - it depends, among other things, on the number of cucumbers

Complexity: average

Main Ingredients:

For brine:

water - 1.5 l

salt - 1.5 tbsp. with a slide for every liter

sugar - 1 tbsp.

Greens and spices:

bay leaf - 4 pcs.

Cooking

Let's start with processing cucumbers. Let's look at them for softness - this is the third secret, i.e. choose cucumbers with dark pimples, they will definitely crunch after pickling. We look at spoiled places - we definitely remove such ones. Rinse with water.

Another secret is soaking. Better do this by flooding the cucumbers, peeled from the stalks, etc., with cold water and leaving them for a couple of hours, changing the water to cold if it warms up.

While the cucumbers are soaking, let's prepare everything for pickling. Everything is herbs and stuff. You can cut everything with scissors, or you can break it with your hands.

Chop the garlic into cloves as well.

When the cucumbers lie in the water, we will begin laying the cucumbers and other participants in the action. At the bottom, I put the first layer of this beauty, distributing it evenly.
Then I plant cucumbers.

I do this until I run out of cucumbers and everything that comes with them. And, having covered the last layer with a sheet of horseradish (ideally, grape), I fill it with brine prepared from water, sugar and salt.

I put a saucer that will cover the contents of the pan, and oppression is on it - I had a jar of water.

We are waiting for the foam to appear on the surface of the brine. This is the first sign that we need to continue.

I boiled the brine, straining everything that I put into the pan from it, and removing the cucumbers. I washed them with boiling water, put them in sterile jars, filled them with boiled brine and twisted them. This beauty is ideal in winter - and so crunch with potatoes, and in a salad, and in soup.

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Among canned vegetables prepared for the winter, recipes for cooking hot cucumbers in different variations should be highlighted. Hot peppers, mustard, garlic give spiciness to the preparations, and other vegetables, which include zucchini, carrots, tomatoes, soften the taste of the dish. Some salads and snacks are sterilized, but there are canned foods that do not require sterilization.

Harvest vegetables with any spices, hot peppers are sure to be added for spiciness. Garlic and horseradish root are added as desired.

Selection and preparation of cucumbers

For preservation, whole, not yellowed fruits are selected. Overgrown vegetables are used in salads.

Cucumbers are immersed in cold water for five hours, during which time the fruits absorb the necessary moisture and become crispy.

Preparing containers for seaming

In order for the preservation to be stored for a long time and not to ferment, it is necessary to properly process the jars. Glass containers are thoroughly washed with soda, rinsed, steamed for 15 minutes.

Spicy Cucumber Recipes

Cucumber fruits can be preserved whole or made into salads.

Classic recipe - lick your fingers

For canning, it is better to take small, young cucumbers.

• kilogram of gherkins;
• 4 cloves of garlic;
• a small piece of horseradish, hot pepper;
• half a liter of spring water;
• a third of a glass of vinegar;
• 40 grams of fine sugar;
• 1.5 teaspoons of rock salt;
• 2 coffee spoons of mustard beans;
• dill bush.

To make cucumbers crispy, they are poured with water for three hours. Spices, herbs, garlic, pepper are placed in a jar. Stack up the fruits.

Water is combined with salt and sugar, vinegar is poured in. The brine is allowed to boil, then the cucumbers are poured. Sterilize for 12 minutes, cork.

Variation without sterilization

Delicious spicy cucumbers can be closed quickly without wasting time on sterilization.

Components:

• 2 kilograms of young cucumbers;
• a glass of oil;
• the same amount of vinegar;
• 40 grams of salt;
• sugar - 2 times more;
• a small head of young garlic;
• chilli.

Peppers, garlic, chopped cucumbers are placed in a jar, boiling water is poured in, insisted for 17 minutes. A brine is prepared from the rest of the products, heated vegetables are poured. Clog.

Spicy cucumber salad with mustard powder

This recipe is not difficult to prepare.

• kilogram of cucumbers;
• dill bush;
• 2 coffee spoons of mustard;
• 5 cloves of garlic;
• a piece of chili;
• a glass of vinegar;
• half a glass of sunflower oil;
• a teaspoon of rock salt;
• 2 teaspoons fine sugar.

Canning begins with the preparation of products. They are cut into rings, pepper, garlic, herbs are chopped. The cut is mixed with other ingredients, kept for 2 hours. Boil for seven minutes, cork.

with garlic

The blank is used when cooking pickle.

Necessary:

• 2 kilograms of medium cucumbers;
• 100 grams of young garlic;
• half a kilo of onions;
• chilli;
• 100 grams of sugar;
• 1/3 glass of salt;
• a glass of oil;
• vinegar - half the amount.

Onions with cucumbers, peppers are cut into rings, garlic is squeezed out, the rest of the products are added, mixed, insisted for 4 hours. Distributed in glass containers, sterilized for 18 minutes. After it should be rolled up.

With zucchini

A simple but tasty recipe.

• 1.5 kilograms of cucumbers;
• the same number of young zucchini;
• one medium hot pepper;
• head of garlic.

For filling:

• a glass of sugar;
• oils - 2 times more;
• 1/4 cup vinegar;
• 0.5 glass of salt;
• 500 grams of tomato paste.

Zucchini with cucumbers and peppers are cut into arbitrary pieces, the garlic is crushed, placed in a deep bowl.

The ingredients for the filling are mixed, seasoned with a salad, stewed for twenty minutes, distributed in jars. Clog.

with celery

An appetizer with celery is prepared according to the recipe "Spicy Cucumber Salad with Mustard Powder", replacing the dill with celery stalks.

in Georgian

A Georgian appetizer is suitable for any dish.

Required products:

• kilogram of ripe tomatoes;
• 2.5 kilograms of cucumbers;
• 5 large cloves of garlic;
• pepper light;
• a glass of oil;
• 125 grams of sugar;
• 45 grams of salt;
• a glass of vinegar.

Tomatoes are twisted with pepper and garlic, oil, salt and sugar are laid, stewed for 12 minutes, cucumbers are sent, cut into rings, cooked for another 4 minutes, vinegar is poured, put into jars, twisted.

in Korean

A snack with a pleasant taste will be appreciated by lovers of Korean cuisine.

• 2 kilograms of small cucumbers;
• 2 large carrots;
• half a head of young garlic;
• a tablespoon of Korean seasoning;
• a third of a glass of table salt;
• a glass of fine sugar;
• a glass of vinegar;
• half a glass of oil;
• a piece of hot pepper.

Cucumbers are cut into quarters. Grate the carrots, squeeze the garlic, chop the pepper. Dressed with oil, vinegar, seasoning, sugar and salt. The cut is put in the cold for 2.5 hours.

Pickled fruits are distributed in containers, sterilized for 17 minutes, closed.

Lecho of cucumbers

Prepared according to the Georgian cucumber recipe, with the addition of bell pepper in the amount of 500 grams.

Spicy overgrown cucumber salad

Wholely harvested overgrown cucumbers have a specific taste, many will not like it. These vegetables are best prepared in the form of salads.

Components:

• 3 kilograms of overgrown cucumbers;
• a kilogram of juicy carrots;
• one kilogram of roundum;
• 500 grams of lettuce;
• 3 heads of garlic;
• 250 milliliters of adjika;
• a glass of purified water;
• faceted glass of oil;
• the same amount of sugar;
• a third of a glass of salt;
• 120 milliliters of vinegar.

Cucumbers are peeled, then cut into strips with pepper and onion. Carrots are rubbed, garlic is finely chopped, combined with other products, mixed, insisted for 2 hours. The salad is laid out in jars, sterilized for 17 minutes. They screw it up.

With hot pepper

Unusually tasty, spicy snack with sterilization.

Required components:

• 2 kilograms of large cucumbers;
• half a pod of hot pepper;
• a small head of young garlic;
• a bunch of curly parsley;
• 0.5 cups of vinegar and oil;
• 40 grams of salt;
• half a faceted glass of sugar.

Cucumbers are cut lengthwise into quarters, put in bulk dishes. Pepper, garlic, greens are cut, sent to cucumbers. The rest of the ingredients are added to the workpiece, stirred. Last six hours. Distributed into jars, sterilized for twenty-five minutes. Clog.

Products are designed for five liter jars.

• cucumbers;
• a few dill bushes;
• horseradish leaf;
• 5 small cloves of garlic;
• one large pod of hot pepper;
• 5 currant leaves.

For marinade:

• 2 liters of spring water;
• 60 grams of rock salt;
• a glass of sugar;
• the same amount of vinegar.

Washed cucumbers are immersed for four hours in spring water. Greens with garlic, pepper and cucumbers are evenly laid out in jars.

All ingredients for the marinade are mixed, boiled for two minutes, poured into a sterile container with fruits. Sterilized for twenty minutes. Cork.

How to store canned cucumbers

Homemade, at a low temperature, can be stored for several years. The ideal place for conservation is the basement, where the air temperature does not exceed five degrees.

In an apartment, it is better to store the blockage in a dark, cool room. Canned cucumbers in the pantry are best eaten within a year.

Well, tell me, who does not love spicy, spicy, crispy pickled cucumbers? Who has not yet hidden the best and the recipe for their preparation for the winter in jars, passed down from generation to generation? Every housewife sooner or later finds such a recipe and harvesting juicy vegetables for the winter turns into a wonderful tradition, as well as their use on holidays in salads, as an appetizer or just a delicious addition to a hearty lunch or dinner.

Crispy pickled cucumbers are loved by both adults and children. Their main secret, of course, is to make homemade canned food natural and tasty. They use both their own cucumbers from the country harvest, and store-bought ones, but always the freshest ones. After all, where does the crunch come from a sluggish old cucumber.

Today I will tell you about recipes for making very tasty pickled cucumbers with a must-have attribute - a sonorous crunch!

Step-by-step recipe for making crispy pickled cucumbers - blank with vinegar

What is the main difference between pickled cucumbers and salted ones? That's right, in that they are poured with a marinade of spices, salt, sugar and, of course, vinegar. Vinegar in such a recipe becomes the most important preservative, the one that prevents the cucumbers from spoiling, and the dominant note in taste.

I know that there are big fans of pickled cucumbers who have such a love for this type of canning solely for the spicy sour taste.

The second most important ingredients after vinegar are aromatic herbs and spices, as well as other vegetables and even berries that decorate the taste of cucumbers and make it recognizable.

The most common recipe that can rightfully be considered basic is crispy pickled cucumbers with herbs from the garden and garlic.

To prepare these cucumbers you will need:

• fresh cucumbers of small or medium size - 1 kg,
• fresh dill - 2 umbrellas or small bunches,
• blackcurrant leaves - 4-6 pieces,
• horseradish leaves - 1 piece,
• garlic - 4 cloves,
• black pepper - 6 peas,
• allspice - 8 peas,
• cloves - 2 sticks,
• sugar - 2 tablespoons,
• salt - a tablespoon,
• vinegar 9% - 8 tablespoons or vinegar essence 70% - 2 teaspoons.

This number of cucumbers fits in two liter jars. All spices and herbs are calculated per liter of marinade. Approximately as much marinade is required to preserve crispy pickled cucumbers for the winter.

Only small cucumbers no more than 12-13 centimeters are suitable for pickling; set aside large specimens for pickling. Always check the elasticity of the vegetables and the thickness of the skin. Too thin and tender skin, which is easy to pierce with a fingernail, will not crackle in the end.

Cucumbers for pickling must necessarily be with pimples and a uniform dark green color, without yellow spots and buttocks. Yellowness indicates that the cucumbers lacked moisture during the growth process. Crispy pickled cucumbers will not work out of these either.

Cooking:

1. Thoroughly wash the cucumbers that you are going to pickle in advance. Make sure they are fresh with no signs of spoilage and do not have wilted soft sides.

Pour cucumbers with cold water and leave to soak for 4 hours. In an ideal situation, especially in the summer heat, the water must be changed, if it is warm, back to cold.

2. Wash all the leaves and herbs for the marinade. Prepare the spices as needed.

3. Sterilize jars and lids. There are many ways to do this:

• put the jars upside down over a pot of boiling water using a special lid with holes,
• warm the jars with a little water in the oven,
• boil jars with a little water in the microwave.

I use the latter method because it is very simple and fast. You just need to wash the jar of baking soda, then pour about 1-2 fingers of water into it and put it in the microwave for 3-4 minutes. The water in the jar should boil actively for a couple of minutes, the rising steam will sterilize the glass. As my husband says: "nothing will be left alive."

The main thing is to take them out carefully, because they will be extremely hot. Use pot holders, mittens and towels.

Lids are sterilized by boiling in a ladle of water. Five minutes of boiling is enough.

4. Aromatic herbs, leaves and spices are placed in prepared and slightly cooled (so as not to burn your hands) jars.

Place 1 dill umbel (or small bunch) in each jar. Divide the leaves of blackcurrant and horseradish in half. Also, two cloves of garlic in each jar and peppercorns the same amount. In fact, all spices are divided into two jars equally. For what? So that the marinade and cucumbers in two different jars have the same taste.

5. Now the fun part. Did you love Tetris as a child, as I loved it? Why Tetris? Yes, because it is the turn of cucumbers to take their place in the banks. To do this, they need to be expanded as tightly as possible.

Never use crooked cucumbers for pickling. This Tetris will be too difficult. Good even cucumbers must first be placed vertically so that the maximum amount fits. And then lay horizontally on top. If necessary, cucumbers can be cut into pieces to fill the entire space of the jar.

Crispy pickled cucumbers should fill the jars as much as possible.

6. Boil a kettle or pot of water. Then pour boiling water over the cucumbers laid in the jar to the very top. Right on the edge of the bank.

Boiling water will sterilize cucumbers and herbs. Leave the jars for 15 minutes with boiling water inside.

7. Prepare the marinade. To do this, pour a liter of water into a separate saucepan, put salt, sugar, pepper and cloves in it.

Place the saucepan on the stove and bring to a boil while stirring. Salt and sugar should be completely dissolved. Let it simmer for a couple of minutes and remove from heat. Immediately add the vinegar to the marinade.

8. Once the marinade is ready, drain the boiling water from the cucumbers and replace it with the marinade. Fill it in exactly the same way along the very edge of the jar. The marinade should be enough to fill both jars.

Once filled, close with lids. If you use twisted ones, then wrap them as tightly as possible to the maximum of your strength. If there are special thin caps for seaming, then keep a seaming tool on hand and roll it right there.

9. Once twisted, turn the jars upside down and place on the lids. Check with a tissue or finger to see if liquid is leaking at the neck. If it leaks, then it is urgent to replace the covers with new ones. To do this, you can sterilize more lids than cans. Spares never hurt.

Wrap the inverted jars in a thick thick blanket and leave to cool in this form until they are at room temperature. This will take at least a day, so immediately think of a place where your jars will stand until they cool and will not interfere with anyone.

After a day or two is better. Check the jars again for leaks and calmly put them in the ripening cabinet.

Delicious crispy pickled cucumbers will be ready after a while, and they are best consumed in winter. Enjoy your meal!

Crispy pickled cucumbers in liter jars with currant berries

Another interesting pickled cucumber recipe that I discovered a couple of years ago. I really love it when cucumber marinade is prepared with the addition of a variety of flavors. She herself experimented with berries, vegetables, spices. I liked the recipe with blackcurrant for its unusualness. And it also came in handy when, along with cucumbers, the berry crop ripened in the country. If you have the same situation, then be sure to try preparing crispy pickled cucumbers with currants.

To prepare 1 kilogram of cucumbers you will need:

• fresh cucumbers - 1 kilogram,
• garlic - 4 cloves,
• greens or dill inflorescences - 2 umbrellas or small twigs,
• black currant leaves - 2 leaves,
• cherry leaves - 4 leaves,
• blackcurrant berries - 4 sprigs,
• hot red pepper in pods - 1 pc,
• bay leaf - 2 pcs,
• fragrant peppercorns - 4 pcs,
• carnation - 2 pcs,
• table salt rock - 2 tablespoons,
• granulated sugar - 1.5 tablespoons,
• vinegar 9% - 8 tablespoons (80 grams).

How to cook crispy pickled cucumbers for the winter:

Since in the first recipe I described in great detail almost all the steps for pickling cucumbers, in this I will do it more briefly so as not to repeat myself. After all, a lot of things will have to be done exactly the same.

1. First of all, soak the cucumbers in cold water. It is this process that will help them become elastic and crispy later, even after a long pickling in jars. We pickle cucumbers for the winter, so we will not eat soon.

Pour cold water over cucumbers and leave for at least 3 hours.

2. Sterilize jars well washed with baking soda. For 1 kg of cucumbers, 2 cans with a capacity of 1 liter will be required. If there are more cucumbers, increase the number of jars and marinade components proportionally. So for two kilograms of cucumbers, multiply all the numbers by 2.

Sterilization can be done quickly in the microwave. Just pour about 100 grams of water into a jar and put it in the microwave for 3 minutes. The water will boil and sterilize the cans.

3. Put spices in ready-made jars. In each jar, put: 1-2 cloves of garlic, a currant leaf, two cherry leaves, a red hot pepper ring, a sprig or dill inflorescence, a bay leaf.

4. Lay cucumbers on top of the herbs. This is done with the highest possible density. The bottom row of cucumbers is placed vertically. And the top is filled with cucumber slices, even if they are small rings. Put currant berries on top, 5-8 pieces per jar (that is, one branch). You can also put another small sprig of dill on top. So crispy pickled cucumbers will turn out even more fragrant.

5. Boil water in the kettle and immediately after turning it off, fill the jars with cucumbers to the very top. Cover with lids that have been sterilized in boiling water. (put a bucket of water on the stove and let the lids boil in it for a few minutes). Let it brew for 1-0 minutes and drain the water.

6. Repeat pouring cucumbers with boiling water for 10 minutes. But after the second filling, do not pour out the water, but carefully pour it from the cans into a large saucepan. From this water we will prepare the marinade. The aromas of cucumbers, herbs and currants are now mixed in it, and the color has become slightly pinkish due to the berries.

7. Pour salt, sugar, pepper and cloves (that is, all remaining spices) into the marinade water and mix. Put on fire and bring to a boil. Let it simmer for a couple of minutes, then remove it from the stove and add the necessary amount of vinegar to the marinade. Attention! Do not boil with vinegar, it is added at the end.

8. Pour the finished hot marinade into jars with a large ladle. The liquid should cover all the cucumbers to the edge of the jar.

9. After that, immediately close the lids. Twist them very tightly and turn the jar upside down. Check the edges of the jar near the lid, there should be no leaking water. Now put all the jars together and wrap them in a blanket. In this form, they should stand for a day or even more until the banks cool completely.

After that, the jars can be cleaned in a dark place, such as a closet, and stored until winter. In this form, crispy pickled cucumbers do not spoil for a very long time, and when you open them, you will definitely like the result.

Eat to your health!

Recipe for crispy pickled cucumbers for the winter without sterilization

Traditionally, I share a video recipe, which I also used when preparing cucumbers. It will help you understand the whole process more clearly. In this recipe, there is no need to sterilize jars and lids for harvesting cucumbers. This may be helpful to you.

As you can see, the principles of harvesting are very similar. The difference will be mainly in how much extra flavor your crispy pickles will get, depending on what spices and herbs are added to the marinade.

Pickled cucumbers with chili ketchup - an original and very tasty recipe

Cooking:

The preparation of such pickled cucumbers is quite standard, with the exception of the marinade. Therefore, for a more detailed description, you can go to the beginning of the article to the first recipe.

1. Pour cleanly washed cucumbers with cold water and leave for 3-4 hours.

2. Sterilize the jars in your favorite way. (you can also read about this in the very first recipe, I share my proven method).

3. Prepare the marinade. To do this, pour water into a saucepan, then add salt, sugar and chili ketchup. Mix well and let it boil. After 2-3 minutes of boiling, remove from heat and pour in the vinegar.

4. Put the bay leaf, garlic and pepper in the jars, dividing the spices equally between the jars.

5. Then lay the cucumbers very tightly.

6. Now pour the cucumbers in jars with a very burning, freshly boiled marinade. The marinade should not have time to cool. It will be red in color and crispy pickled cucumbers will look like they are cooked in tomato juice.

7. Hot jars, immediately after pouring the marinade, must be tightened with lids or rolled up (depending on what you use), turn over and put on the lids. Check the tightness of the jars. Wrap with a blanket and leave for a day to cool completely.

The result will please you very much. Enjoy your meal!