Cucumbers marinated 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 marinades, even very many. There is a zest in this recipe, which is intended for lovers of spicy food: add a pinch of ground cayenne pepper to the marinade, and a green chilli pod to the vegetables. Such cucumbers, may the ladies forgive me, will please the strong half of humanity - an amazing cold snack under a glass of vodka. In addition to the crispy cucumber, you can fry a spicy slice of onion, a clove of garlic or a circle of carrot from a jar, in general, gourmets will understand me!
- Cooking time: 35 minutes
- Quantity: 1 l
Ingredients of pickled cucumbers for the winter:
- 750 g of small pimply cucumbers;
- 50 g carrots;
- 50 g onion;
- 1 green chili pod;
- 2 cloves of garlic;
- 2 leaves of horseradish;
- 2 dill umbrellas;
- 1 bay leaf.
Marinade for cucumbers:
- 3 g of citric acid;
- 10 g of rock salt;
- 20 g of granulated sugar;
- 3 g ground red chili;
- 5 g of coriander seeds;
- 10 black peas;
- 5 g of fenugreek seeds;
A method of cooking crispy pickled cucumbers for the winter.
We start with the processing of cucumbers. Carefully washed cucumbers are cut from two sides. For each jar we select vegetables of approximately the same size - we calibrate.
With a knife for cleaning vegetables remove a thin layer of peel from carrots, cut the carrot into slices. Pod chili pepper stabbed in several places.
We cut a small onion bulb into small slices. Cut the garlic cloves in half.
Put the leaves of horseradish in boiling water for half a minute. Then turn into a roll, cut into strips. Dill umbrellas also doused with boiling water.
A liter jar of my baking soda, rinsed thoroughly with hot water, doused with boiling water.
At the bottom put half the chopped horseradish leaves, dill, a little carrot, onion and garlic. We pierce the chilli pod with a knife, put it in the jar as a whole.
Fill a jar with vegetables, alternate cucumbers with onions and carrots, add 1 bay leaf.
Pour boiling water, leave for 5 minutes, pour out, pour fresh boiling water.
Pour citric acid, ground red chilli, fenugreek seeds, black peppercorns, coriander seeds, granulated sugar and table salt in a saucepan.
Pour the water from the jar into a saucepan, send the marinade to the stove, boil for 2-3 minutes after boiling.
Fill the boiling marinade so that it completely covers the vegetables. Screw the jar with boiled lid.
In a large saucepan for sterilization, we put a cotton towel on which we place blanks with cucumbers. Pour water into the pot, heated to 60 degrees so that it covers the jar on the hanger. On medium heat, heat the water to 85 degrees Celsius, pasteurize the billet for 15-18 minutes.
Then carefully remove the jar with cucumbers with tongs, screw the lid tightly, turn it upside down.
It is possible to wrap canned food with cucumbers with something warm for 10 hours, but this is not necessary, as there is a lemon in the marinade and the preparations are pasteurized.
Such crispy pickled cucumbers can be stored in the kitchen cupboard. Enjoy your meal!