I met this recipe in one magazine, and wrote it already on Otzovik, but without step by step photos, so it was removed by the moderators, and now that the pickling season has begun, the photo can be added. Before that, many different recipes I used pickling cucumbers, but I never found "my own", and 2 years ago, using this recipe, I rolled up several cans - they left with a bang, now again pickling. The cucumbers are strong, crispy, moderately spicy. And they are stored well: over the past winter, the brine did not become cloudy in any jar, and before that, sometimes this happened to me.
The recipe is almost classic, one caveat is hot pepper.

The recipe itself: put horseradish, garlic, dill on the bottom of a three-liter jar.

Top cucumbers to the "shoulders" of the jar.

Put bitter pepper on the cucumbers.

Pour boiling water over for 20 minutes, drain the water.

Marinade: for 4 liters of water: 6 tbsp. l. salt; 4 tbsp. l. Sahara; 500 ml 9-% vinegar; peppercorns; Bay leaf.

When the water boils, pour vinegar into the boiling brine. When the brine with vinegar boils, pour over the cucumber jars and roll up.

Turn over, cover, leave to cool completely.

I roll it in liter cans, we have a lot of three-liter, and I make the marinade not 4, but 2 liters, just 3-4 liter cans enough. I try to take smaller cucumbers, rinse them first, cut off the ends, fill them with cold water for a couple of hours. Since the recipe does not indicate in what quantities to take spices, I put 1-2 cloves of garlic, a piece of horseradish root and sometimes a horseradish leaf, an umbrella or a half of a dill umbrella in a (sterilized) jar. I also don't take a whole bitter pepper (I often use dried), tear off a small piece in a jar, it's still very spicy. Well, I always make 9% vinegar from 70% essence - I dilute it 1: 7, as indicated on the bottle.

• small and medium cucumbers - 1.5 kg,
• water - 1 l,
• vinegar 9% - 100,
• salt - 1.5 tbsp. l.,
• sugar - 3 tbsp. l.,
• dill umbrellas - 2-3 pcs.,
• cloves of garlic - 5 pcs.,
• coriander - 1/2 tsp,
• bay leaves- 4 things.,
• hot pepper- 1/2 pod,
• black pepper - 1/2 tsp,
• allspice - 1/2 tsp,
• horseradish leaf - 1 pc.,
• currant leaves - 5 pcs.,
• mustard seeds - 1/4 tsp,
• dill seeds - 1/4 tsp.

How to pickle cucumbers with hot peppers for the winter

In winter, it's nice to crunch a whole cucumber, so you need neat, even vegetables. If pickled cucumbers await "salad fate", you don't have to think about the size: any copies are suitable.

Pickled cucumbers are washed, cut off a centimeter on both sides of each cucumber. Soak over cucumbers for an hour.

All the spices are put in a sterilized jar. Hot peppers are thrown along with the seeds to make the cucumbers pungent. From black currants, you need to take the youngest leaves growing on new branches. A fresh horseradish leaf is torn into 5-6 parts. Chopped garlic will better convey its smell to cucumbers, the cloves can be cut into large slices. If you are used to serving pickled garlic with cucumbers, leave the cloves intact.

Cucumber packing should be dense, these vegetables are classified as “wrinkle-free”.

Boiling water is poured into a jar, left for 15 minutes.

Pour fresh boiling water over the cucumbers, leave for 15 minutes. In the meantime, prepare a dry base for the marinade: put salt, granulated sugar, mustard seeds and dill seeds in a saucepan. Water from a jar is poured into this pan.

The marinade should boil for 2 minutes. high fire.

Vinegar is poured into the jar.

Pour the hot marinade, roll up the cucumbers.

The inverted jar is kept for 12 hours under warm "clothes".

Cucumbers according to this recipe will appeal to amateurs hot snacks... They should be medium-sized, young and unpaved. Prepare for a 3-liter jar:

How to pickle cucumbers spicy

Wash the cucumbers and pour in a bowl overnight with cold water, ideally spring water. In the morning, place vegetables along with garlic, hot peppers and herbs in a 3 liter jar. Boil the water in which the pimply "kids" "spent the night", and pour it over the entire contents of the jar - let it stand for 5-8 minutes. Pour the water into a saucepan, bring to a boil, throw in all the ingredients for pouring except the vinegar. Boil all this fragrant splendor for a minute, immediately pour into a jar with blanks. After 5 minutes, drain the marinade back into the saucepan. Repeat the boiling and pouring procedure 2 more times. After the third approach, pour the assigned portion of vinegar into the jar and quickly preserve with a sterilized lid. Store in a cool and dark place. download dle 10.2 Forex options

2 kg of small pickled cucumbers;
40 grams of parsley and dill;
1 small pod of hot pepper (red or green, no difference);
4 cloves of garlic;
30-50 grams of finely chopped horseradish root.

For the marinade:

0.25 cups 6-9% vinegar;
2-3 bay leaves;
4 peas of allspice (white and black);
4 clove buds;
4 table. l. granulated sugar;
1 slide table. l. coarse salt;
boiling water.

Spicy cucumbers for the winter will definitely take their crown place on any festive feast... Hot, spicy and pleasantly crunchy, pickled cucumbers with hot pepper are especially good with strong alcoholic drinks.

These cucumbers can be cooked in between, since the recipe is simple and does not involve sterilization. It is enough to collect a set of spices, cherry and currant leaves and start cooking.

Thanks to the pre-soaking and cherry leaves, the cucumbers retain their crunch and remain firm throughout the winter. And the added spices, dill umbrellas and currant leaves make the cucumbers amazingly fragrant!

TIME: 40 min.

Light

Servings: 4

Ingredients for one 1.5 L can:

• Cucumbers - 10-12 pcs.;
• Red hot pepper - 1 pc.;
• Garlic - 2-3 teeth.;
• Cherry leaves - 3-4 pcs.;
• Currant leaves - 2-3 pcs.;
• Dill inflorescence - 1 pc .;
• Black peppercorns - 6-7 pcs.;
• Allspice - 5-6 pcs.;
• Cloves - 2 bottles
• For the marinade:
• Water - 1.1-1.2 liters;
• Salt - 40 g;
• Sugar - 30 g;
• Vinegar essence - 1 tsp (to the bank).

Preparation

We will prepare all the products according to the list. For pickling, it is better to use neat, whole and approximately equal in size vegetables, the rest of the cucumbers that do not fit into these parameters are better sent for salad. Cucumbers and hot peppers are thoroughly washed in cold water, cut off the stalk of the pepper and cut into rings. Rinse the leaves of cherries, currants and dill under water. Peel and rinse the garlic under water.

Pre-soak the cucumbers in cold water for 4-5 hours. Freshly picked cucumbers that have not yet withered can be used immediately.

At the bottom of the sterilized jar we put clean leaves of cherry, black currant and an umbrella of dill. Cherries can be taken with small twigs, their tanning effect will be higher. If the dill umbrellas are small, then you can increase their number. From black currants, it is necessary to take only young leaves that grow on new branches.

For cucumbers, cut off both ends, so we speed up the process of pickling cucumbers. We fill the jar tightly with prepared cucumbers, but at the same time trying not to crush them.

Put the cloves of garlic, spices and chopped red hot pepper on top. Chopped garlic conveys its flavor better, but if you are used to serving garlic with cucumbers, it is better to leave the cloves intact. It's the same with hot pepper... Whether or not to cleanse the seeds depends on your taste, if you want a sharper harvest, then the seeds will need to be left.

Pour boiling water into a jar, cover with sterilized lids and leave for 15-20 minutes.

We drain the water from the jar into a saucepan, add salt and sugar, and boil until they are completely dissolved. If undissolved crystals have settled on the bottom of the pan, then better marinade strain through double folded gauze and boil again.

Add a teaspoon to the jar vinegar essence and pour in the boiling marinade. Roll up the jar of cucumbers and turn it over to evaluate the quality of the spin.

We maintain the curl for about 10-12 hours under a thick towel. You can store pickled cucumbers with hot peppers at room temperature, only in a dark place. In a cool place, preparations with cucumbers and hot peppers can stand for years, while the brine does not become cloudy and the cucumbers remain crispy and very tasty! Pickled cucumbers with hot pepper go well with simple dishes making them taste brighter and more interesting! Enjoy your blanks!

Spicy cucumber salad for the winter is an excellent appetizer that whet the appetite, they are served with strong alcoholic drinks, used as a side dish. They can be a snack, supplemented with bread. They are varied in taste.

Preparing such salads is quite simple; cooking is available even to the hostess without culinary experience. Moreover, they are very low-budget.

Cucumbers for spicy salads, harvested for the winter, it is better to cut it as thinly as possible - this way they will be more fully saturated with the marinade, and the dish will turn out to be tastier.

The selection contains the main layouts of salads. 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. Cut the onion into rings, bell pepper- slices, chili and garlic - chop.

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 separated by the 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 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 addition to 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 onion 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, add oil and put salad.

Sterilize in boiling water for 15 minutes.

Roll up, wrap up, put away for storage in a day.

The salad will appeal to those who like the aroma of celery.

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 place on a very little fire for half an hour.

Drain the resulting liquid and darken again for 5 minutes.

Fill the jars with salad and sterilize for 10 minutes.

It is spicy and at the same time hearty 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 over 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, seasonings, oil, vinegar and mix well.

Leave on for four hours.

Put the salad in jars and sterilize.

Spicy cucumber lecho

Sharp and tasty option famous Bulgarian dish.