Crispy pickled cucumbers for the winter
Cucumbers pickled for the winter, crunchy, in jars of garlic, onions and chili - another simple way to prepare savory vegetables for the winter. There are many recipes for pickles and pickles, even a lot. This recipe has a twist that is intended for spicy lovers: add a pinch of ground cayenne pepper to the marinade, and a green chilli pod to the vegetables. Such cucumbers, ladies forgive me, will please the strong half of humanity - an amazing cold appetizer under a glass of vodka. In addition to crispy cucumber from a jar, you can fish out a spicy slice of onion, a clove of garlic or a circle of carrots, in general, gourmets will understand me!
- Cooking time: 35 minutes
- Quantity: 1 L
Ingredients for pickled cucumbers for the winter:
- 750 g of small pimply cucumbers;
- 50 g carrots;
- 50 g of onion;
- 1 pod of green chili;
- 2 cloves of garlic;
- 2 sheets of horseradish;
- 2 dill umbrellas;
- 1 bay leaf.
- 3 g of citric acid;
- 10 g of rock salt;
- 20 g of granulated sugar;
- 3 g of ground red chili;
- 5 g of coriander seeds;
- 10 peas of black pepper;
- 5 g of fenugreek seeds;
A method of preparing crispy pickled cucumbers for the winter.
We start with the processing of cucumbers. Thoroughly washed cucumbers are cut from two sides. For each jar we select vegetables of approximately the same size - calibrate.
With a knife for peeling vegetables, remove a thin layer of peel from carrots, cut the carrots into circles. We chop the chili pepper pod with a knife in several places.
We cut a small head of onion into small slices. Slices of garlic cut in half.
Put horseradish leaves in boiling water for half a minute. Then we turn into a roll, cut into strips. Umbrellas of dill are also poured with boiling water.
A liter jar of my baking soda, thoroughly rinse with hot water, pour over boiling water.
At the bottom, lay half the chopped horseradish leaves, dill, a little carrot, onion and garlic. We puncture the chili pod with a knife, put it in the whole jar.
We fill the jar with vegetables, alternate cucumbers with onions and carrots, add 1 bay leaf.
Pour boiling water, leave for 5 minutes, drain, pour fresh boiling water.
Pour citric acid, ground red chili, fenugreek seeds, peppercorns, coriander seeds, granulated sugar, and common salt into a saucepan.
We pour the water from the jar into the stewpan, send the marinade to the stove, after boiling, boil for 2-3 minutes.
Pour boiling marinade so that it completely covers the vegetables. We screw the jar with a boiled lid.
In a large pan for sterilization, put a x towel on which we place the blanks with cucumbers. Pour water into the pan, heated to 60 degrees so that it covers the can on the shoulders. On medium heat we heat the water to 85 degrees Celsius, pasteurize the workpiece for 15-18 minutes.
Then, gently we take out a jar of cucumbers with tongs, screw the lid tightly, turn it upside down.
You can wrap canned food with cucumbers with something warm for 10 hours, but this is not necessary, since there is a lemon in the marinade and the preparations are pasteurized.
These crispy pickles can be stored in the kitchen cabinet. Enjoy your meal!