Spicy cucumbers for the winter

Spicy cucumbers for the winter

Spicy cucumbers are a fairly common recipe. Its main difference is the extensive abundance of spices, which affects the taste properties. Such preparations for the winter can be consumed either separately or added to different dishes. Calorie content is only 18 kcal per 100 g.

Spicy pickled cucumbers for the winter - step-by-step photo recipe

This recipe for pickled cucumbers will literally please lovers of spicy preparations. The combination of horseradish and garlic, complemented by hot pepper and ginger, will do their job, and everyone who tries these pickled cucumbers will literally have a sharp taste sensation.

This preparation will be needed for making salads and will be good as an appetizer on a formal table. There are no difficulties in making it, and sterilizing jars already filled with cucumbers in the oven will make the canning process much easier.

Ingredients

• Fresh cucumbers: 1 kg (the smaller they are, the better)
• Bitter pepper: 1 or half
• Garlic: 3 large cloves
• Horseradish: small root
• Horseradish leaves: 3 pcs.
• Currants: 9 pcs.
• Cherries: 9 pcs.
• Dill umbrellas: 6 pcs.
• Cloves: 6 pcs.
• Dark peppercorns: 12 pcs.
• Fragrant: 12 pcs.
• Fresh ginger root: small piece
• Salt: 70 g
• Sugar: 90 g
• Vinegar: 60 ml
• Water: 1 liter or a little more

{Instructions} manufacturing

Before all this, soak the well-washed cucumbers in cool water for at least 2 hours and prepare the dishes for them (wash with soap and sterilize by scalding with boiling water, or calcining them in a microwave or oven).

Remove the soaked cucumbers from the water, wipe them, cut off the “butts” on both sides, and place them on a clean tray (in a cup). Peel and rinse other vegetables. Cut the horseradish into thin, short strips. Cut the peeled ginger root, garlic and hot pepper into thin slices (approximately 3 mm).

Place the sterile jars on a towel or wood board. Place the following set of spices and herbs in each:

3 leaves of cherry and currant;

4 peas of both types of pepper;

2 dill umbrellas;

3-4 ginger slices;

7-8 cloves of garlic;

7-8 horseradish sticks;

3 hot chili rings.

Fill the jars with cucumbers and pour boiling water up to the neck. Covering with the original lids, wait a quarter of an hour, allowing the vegetables to warm up.

In the meantime, boil the same amount of water (only fresh) as you poured into the jars. Throw salt and sugar into it, pour in vinegar, boil.

While the marinade is boiling, use a lid with holes to drain all the liquid from the jars into the sink. If you're using screw-top containers, sacrifice one by making a few holes in it (using a Phillips screwdriver and hammer, for example).

Pour the prepared marinade over the cucumbers and place them in an oven preheated to 100 °C, covering with lids. Raise the temperature to 120 °C and sterilize for no more than 20 minutes.

After sterilization is complete, turn off the oven and, opening the door, let the cucumbers cool slightly. Then carefully grab the jars by the sides with dry oven mitts and move them to the table. Add the remaining marinade as needed (boil it again) and seal tightly. Turn the jars upside down, cover with a towel and leave overnight (that is, in the dark) to cool.

And in the morning you can return them to their original position and put them away for storage in any space that is comfortable for you (this could be a closet, underground floor, pantry, mezzanine).

Recipe for cucumbers and hot peppers for the winter

To make cucumbers with hot peppers for the winter you will need:

• 2-3 kilograms of freshly picked cucumbers.
• 4 cloves of garlic.
• 1 hot pepper.
• 5 g of aromatic peppercorns.
• 5 pieces. bay leaf.
• 1 tsp. mustard seeds.
• 9% vinegar.
• Salt.
• Sugar.

What to create:

1. First you need to wash and carefully dry the cucumbers.
2. Take two small jars and put three aromatic peppers, two bay leaves and two cloves of garlic into each.
3. Add half a teaspoon of mustard and two or three pieces of hot chili along with seeds to each container.
4. Cut off the ends of the cucumbers and place tightly in a jar in a vertical position.
5. Pour boiling water over and leave for 25 minutes.
6. Then drain the water from the cans into a huge saucepan, add sugar and salt in the amount of 2 tablespoons per liter of water.
7. Boil the mixture and pour back. Pour 2 tablespoons of 9% vinegar into each container.
8. Roll up the jars, set them upside down, and leave to cool. Later, transfer to cold storage or leave at room temperature.

Preparing spicy crispy cucumbers

The usual delicious recipe for spicy crispy cucumbers will take only half an hour to make.

For the recipe you will need:

• 1 kg of new cucumbers.
• 2 liters of water.
• 1 tbsp. l. Sahara.
• 2 tbsp. l. salt.
• 6 cloves of garlic.
• 1 reddish chili pod.
• 10 pieces. peppercorns.
• 4 bay leaves.
• Leaves of currant, horseradish, cherry.
• Dill.
• Parsley.

How to preserve:

1. For preservation, it is important to choose small cucumbers with dark pimples; they remain tasty and crisp even after pickling.
2. Rinse the vegetables, trim the ends, place in a basin and cover with cool water for 2-3 hours.
3. Prepare the leaves, herbs, cut the garlic into slices.
4. Place the spices at the bottom of the jar. Top with cucumbers and fill it all with a pre-prepared brine of water, salt and sugar.
5. After a while, pour the brine into a saucepan and boil, then pour it over the cucumbers.
6. Roll up the containers, turn them upside down, wait until they cool completely and put them in a cool place.

Variation without sterilization

In order to prepare spicy cucumbers for the winter without sterilization, you need to prepare:

• 8 young cucumbers are small in size.
• 1 tsp. vinegar essence.
• 1 tbsp. l. Sahara.
• 2 bay leaves.
• 2 tsp. salt.
• Hot chili.
• 3 cloves of garlic.
• 3 pcs. peppercorns.
• 1 horseradish leaf.
• 1 dill umbrella.

Manufacturing:

1. To begin, wash the cucumbers well, cut off the ends and soak in cool water for two hours. This procedure will help make the cucumbers juicy and crispy.
2. Wash the glass container with hot water and dry thoroughly.
3. Arrange pepper, dill, bay leaf, horseradish. On top there are cucumbers, and on them there is chili cut into thin rings along with seeds.
4. Pour boiling water over the contents, leave for 5 minutes and drain.
5. Add salt, sugar to each jar and fill with hot water.
6. Roll up the jars, put them on the lids, leave them to cool, and then put them in a cold space for a certain number of days.

Tips and advice

In order to prepare delicious, spicy cucumbers for the winter, you must adhere to a number of rules:

• The fruits used must be fresh, strong and similar in size.
• To make brine, it is better to use only rock salt, not iodized salt.
• All ingredients (cucumbers, leaves, garlic, etc.) must be thoroughly washed to avoid fermentation of the brine.
• To improve the taste, you can add a little mustard seeds to the marinade.
• Adding oak bark helps preserve the natural crunch of cucumbers.
• In order for the fruits to be saturated with brine, it is necessary to cut off the hard tails.

Properly prepared crispy spicy cucumbers will certainly become an integral part of both the daily and festive table.

Korean spicy cucumbers

Another option for serving vegetables both with vodka and meat.

Ingredients for “Korean Spicy Cucumbers”:

• Cucumber - 0.3-0.5 kg
• Onion - 1 pc.
• Soy sauce - 1 tbsp. l.
• Vinegar (9%) - 3 tsp.
• Sesame - 1 tbsp. l.
• Salt (to taste)
• Sugar - 1 tsp.
• Red hot pepper (ground) - 2 tsp.
• Garlic - 4-5 teeth.
• Greens (fresh: dill, parsley, cilantro)

Nutritional and energy value:

Recipe for “Korean-style Spicy Cucumbers”:

Wash the cucumbers and cut into thin bars.
Add salt and set aside. In the meantime, let's deal with the onions and garlic.

Cut the onion into half rings and wash in cool water.

Peel the garlic and squeeze through a press.
Finely chop the greens.

While we were busy with onions, herbs and garlic, the cucumbers gave juice. Drain the juice from the cucumbers, add onions, herbs, garlic, sugar, vinegar, red pepper and sesame seeds. Mix everything and put in the refrigerator for 20-30 minutes so that the cucumbers and onions marinate.

Bon Appetit everyone.

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September 2, 2019 Inna vlipla #

June 23, 2017 loruva #

June 23, 2017 ledi701 # (recipe creator)

July 8, 2016 akorni1986 #

July 4, 2016 Ruzalia #

July 4, 2016 Marta24062 #

July 4, 2016 tagen #

June 25, 2016 caramel77 #

May 1, 2016 eleninchik #

January 4, 2016 NinaVal #

January 29, 2016 ledi701 # (recipe creator)

July 9, 2015 Manima-63 #

July 3, 2015 Zhmenka II #

September 25, 2014 Olya Plotnikova #

August 15, 2014 Kira-111 #

July 10, 2014 Juliys #

July 16, 2014 ledi701 # (recipe creator)

July 17, 2014 Juliys #

February 23, 2014 ledi701 # (recipe creator)

January 25, 2014 lemonywater #

July 28, 2013 Yulia Sh #

October 9, 2012 natalina79 #

October 15, 2012 ledi701 # (recipe creator)

December 9, 2011 Blackswann #

December 15, 2011 ledi701 # (recipe creator)

December 31, 2011 Blackswann #

January 2, 2012 ledi701 # (recipe creator)

August 8, 2011 IrinaL2 #

August 9, 2011 ledi701 # (recipe creator)

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Spicy cucumbers for the winter - recipe for 1 liter jar

In this article we will tell and show how to prepare spicy cucumbers in jars for the winter. Step-by-step recipe with photos below.

Every housewife usually has a favorite recipe for pickling gherkins, but this is not at all a reason to try something new.

You yourself have been convinced more than once that if you cook a more popular dish a couple of times in a row, after the second try, simply no one will eat it.

Try spicy cucumbers for the winter as a contrast, and you can amaze your family with the unusual taste of the newest snack.

Thanks to the spicy taste of spices and mustard, the greens become moderately crispy and slightly crispy. These cucumbers are amazingly enriching and complement the taste of vegetable desserts.

The marinade will perfectly enrich the flavor of the meat hodgepodge.

These gherkins go well with any vegetable dish and complement the taste of any appetizer, sandwich or burger.

All you have to do is cut it into thin slices and put it on a piece of sausage.

The main thing is to choose the freshest fruits that can be salted, stock up on spices and the freshest herbs.

Containers with a volume of 1-2 liters must be thoroughly washed and sterilized.

Spicy cucumbers for the winter in 1 liter jars

• 1.5-1.7 kilograms of hard cucumbers,
• 2.5 tablespoons table salt,
• 1.5 teaspoon mustard seeds,
• 3 tablespoons refined sweet sand,
• 1 small pod of hot pepper,
• 1-2 dried bay leaves,
• 8-10 dark peppercorns,
• several sprigs of dill,
• 4.5 tablespoons 9% vinegar,
• purified water

Manufacturing sequence

Sort through the gherkins and discard the huge, limp and warped ones. Place in a comfortable container, you can use an enamel bucket, and fill with water.

Soak the greens for 2 hours, then wash them under running water. Cut off the caps at both ends and move on to the other components.

Wash the bitter pepper and carefully, without touching it with your bare hands, cut it into small rings.

Wash the dill and divide into pieces.

Boil water in a ladle, add peppercorns and bay leaves.

Place dill, 2-3 pucks of pepper and 1/3 teaspoon of mustard seeds at the bottom of the jar.

Distribute the cucumbers vertically, pressing them together as tightly as possible, the top rows horizontally. Fill the jar with gherkins.

Leave for a quarter of an hour, then pour again into a heat-resistant container.

For marinade pouring, add coarse salt and sugar to 1 liter of water, one and a half and two tablespoons, respectively. Place the marinade over medium heat and let it boil, then pour it into the jars.

Add 1.5-2 tablespoons of vinegar and roll tightly.

Invert containers and cover. After cooling, place it in storage.

Spicy cucumbers stored in jars for the winter are perfectly stored at normal temperatures.

Korean cucumbers recipe

Ingredients needed for the salad:
• Cucumbers - 500 g,
• Soy sauce - 1 tbsp. spoon,
• Vinegar - 1 tbsp. spoon,
• Black and reddish ground pepper - 1/3 teaspoon each,
• Salt - 1/2 teaspoon,
• Sesame - 1 tbsp. spoon,
• Garlic - approximately 4 cloves,
• Vegetable oil - 2 tbsp. spoons.

To make this Korean salad, first of all, we need cucumbers, sesame seeds and garlic. In addition, this appetizer should be supplemented with vinegar, red pepper, salt, and vegetable oil (5 tablespoons). If we don’t have certain ingredients, feel free to go to the store. Vegetables should be taken fresh - one kilogram, we choose more garlic: we will need to divide it into four cloves. One tablespoon of salt, 2 soy sauce and 1/2 teaspoon of red pepper will be enough.

Spicy Korean-style appetizer salad made from freshly made cucumbers

We insist on cucumbers.
Before all this, we need to prepare the main ingredient for the upcoming production. To do this, put them in a colander and rinse them a couple of times under running warm water. When most of the water has drained from the cucumbers, place them on a wooden board and cut off the ends with a knife. Next, using the cross method, we do not completely cut it lengthwise into 2 halves, then these halves into 2 more - in the end there are 4 parts.

Each part now needs to be cut crosswise into small pieces, put into a deep plate, add salt to taste. Next, mix thoroughly and let it sit for about 20 minutes.

Well, in the meantime, we need to move on to preparing an important ingredient of this spicy dish - garlic.

Preparing garlic.
Having divided the vegetable into four cloves, you first need to peel it with a regular knife and wash it under slightly warm water. The next step is to chop the cloves into the smallest slices (you can do this again with a knife or a garlic press, if you have one in your kitchen set) and put it on a plate.

Final part.
Cooking cucumbers in Korean style. If you remember, we let our cucumbers brew for 20 minutes. Now we need to transfer them to a sieve so that excess water is removed from the glass, or simply drain the excess liquid. And later we can start the main events! Add reddish and black hot pepper in the indicated proportions, then Korean sauce and vinegar, mix thoroughly until we get a homogeneous mass.

Besides everything else, we need to prepare sesame seeds. To do this, place a frying pan on the burner at medium power and fill it with vegetable oil. We wait until it is quite hot, turn off the stove and add the cooked sesame seeds.

Within a few seconds it should turn golden brown. To do this, stir it continuously with a wooden spatula and closely monitor the changes. Once we have achieved the desired result, transfer the contents along with the oil into a bowl with the main ingredient, again mixing everything until smooth.

The last step is to add the prepared garlic to the dish, stir everything thoroughly again, wrap it in cling film (in the latter case, a plastic bag) and put the vegetable salad in the refrigerator, letting it cool for half an hour.

That's all! After time, you will be able to serve a spicy Korean salad as a good appetizer with an inimitable taste and the spiciness required for this type of dish. It's better to put them in a wonderful salad bowl. In addition, Korean-style cucumbers can be eaten in everyday life. They are suitable for any occasion and will perfectly complement your table!

In this way, simply and simply, you can prepare a delicious appetizer from new vegetables or any other spicy salad with cucumbers in Korean style , which everyone will like without exception.

Tips for making: For sesame seeds, if you don’t have one, you can use sesame oil. A couple of drops will be enough. Remember that any cucumber must have small seeds inside. Hint: they often have an elongated, thin shape. The snack can stand in a cold place for no more than two or three days, taking into account the fact that it must be in a tightly closed jar. Vinegar gives preservative properties. You can fry sesame seeds without oil, literally stirring the seeds with a spatula. Then add them to the already prepared, chopped cucumbers, and only later heat the oil and pour into the dish. Korean cucumbers don’t have to be sharpened! They will not lose their inimitable properties if you are careful with hot peppers. Therefore, the dish is also suitable for those who have difficulties with the digestive system. In addition to garlic, you can add half rings of onion, experiment with any ingredients if you like them and you think that they will complement the dish! Well, one last piece of advice: in ordinary Korean dishes they often use a hot mixture consisting of garlic and hot coarsely ground pepper. Therefore, you can first create this mixture, called “yangnyom” by Korean chefs, and later add it to the dish.

And that is not all! We bring to your attention a couple more ordinary and unique recipes for frisky pickled cucumbers in the Asian style, just as spicy and tasty.

Chinese pickled cucumber salad You won’t believe it, there is still the most common and fast method of preparation. A minimum of effort, goods and time - the appetizer is already on the table, and the guests are already crunching and demanding to share with you the secret of a surprisingly tasty cucumber salad.

Korean-style cucumbers with meat Alternatively, this salad can be improved and served as a special hearty appetizer that will surpass all others in taste. You ask how? Yes, everything is described as simply and clearly as possible in a step-by-step recipe with detailed photos.