Crispy Pickled Cucumbers For The Winter. Step-by-step Recipe With Photo

Crispy pickled cucumbers in jars of garlic, onions and chili are another easy way to prepare savory vegetables for winter. There are many recipes for pickles and marinades, 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 chili pod to the vegetables. Such cucumbers, ladies forgive me, will please the strong half of humanity - an amazing cold appetizer with a glass of vodka. In addition to a 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 of pickled cucumbers for the winter:

• 750 g of small pimply cucumbers;
• 50 g carrots;
• 50 g onions;
• 1 green chili pod
• 2 cloves of garlic;
• 2 horseradish leaves;
• 2 dill umbrellas;
• 1 bay leaf.

Marinade for cucumbers:

• 3 g citric acid;
• 10 g rock salt;
• 20 g granulated sugar;
• 3 g ground red chili;
• 5 g coriander seeds;
• 10 peas of black pepper;
• 5 g of fenugreek seeds;
• water.

A method of preparing crispy pickled cucumbers for the winter

We start by processing cucumbers. Cut the carefully washed cucumbers on both sides. For each jar we select vegetables of approximately the same size - we calibrate.

With a vegetable peeling knife, remove a thin layer of peel from the carrot, cut the carrot into slices. We prick the chili pepper pod with a knife in several places.

Cut a small onion head into small slices. Cut the garlic cloves in half.

Put horseradish leaves in boiling water for half a minute. Then we turn it into a roll, cut into strips. Dill umbrellas are also covered with boiling water.

Wash a liter jar with baking soda, rinse thoroughly with hot water, pour over boiling water.

At the bottom we put half of the chopped horseradish leaves, dill, some carrots, onions and garlic. Pierce the chili pod with a knife, put it in a jar whole.

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, black peppercorns, coriander seeds, granulated sugar and table salt into a saucepan.

Pour water from a jar into a saucepan, send the marinade to the stove, after boiling, boil for 2-3 minutes.

Pour the boiling marinade so that it completely covers the vegetables. We screw the jar with a boiled lid.

We put a cotton towel in a large pan for sterilization, on which we put blanks with cucumbers. Pour water heated to 60 degrees into a saucepan so that it covers the jar up to the shoulders. On medium heat, heat the water to 85 degrees Celsius, pasteurize the workpieces for 15-18 minutes.

Then we carefully take out the 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 lemon in the marinade and the blanks are pasteurized.

These crunchy pickles can be stored in your kitchen cupboard. Bon Appetit!