Cucumber, pickled for the winter, crisp in a jar with garlic, onion and Chile – another simple way to prepare tangy vegetables for the winter. Recipes of pickles and marinades a lot, even very much.
This recipe is the highlight, which is designed to thrill: in the marinade, add a pinch of ground Cayenne pepper and vegetable pod green Chile. Such cucumbers, forgive me ladies, will appeal to a strong half of mankind – the amazing cold appetizer with a glass of vodka.
In addition to the crisp cucumber from the jar, you can get a juicy slice of onion, a clove of garlic or a circle of carrot, in General, foodies will understand me!
Crunchy pickles for the winter
- Cooking time: 35 minutes
- Quantity: 1 l
Ingredients pickles for the winter:
- 750 g small pupyrchatye cucumbers;
- 50 g carrots;
- 50 g of bulb onion;
- 1 pod green chili;
- 2 cloves of garlic;
- 2 sheets of hell;
- 2 umbrella dill;
- 1 Bay leaf.
Marinade for cucumbers:
- 3 g of citric acid;
- 10 g of rock salt;
- 20 g of sugar;
- 3 g ground red Chile;
- 5 g of coriander seeds;
- 10 peas of black pepper;
- 5 g of fenugreek seeds;
- water.
Method of cooking crispy pickles for the winter.
Start with the processing of cucumbers. Thoroughly washed cucumbers cut with two sides. For each jar we select the vegetables approximately the same size – calibrated.
Wash and cut cucumbers
Knife for cleaning of vegetables, remove thin layer of skin from the carrot, cut the carrot slices. The pod of the chili pepper pinned with a knife in several places.
Slice carrots and cut pepper
Small onions cut into small slices. Cloves of garlic cut in half.
Cut onion and garlic
Horseradish leaves put in boiling water for half a minute. Then turn into a roll, cut into strips. Umbrellas dill also pour over boiling water.
Pour boiling water over greens
My jar of baking soda, carefully opolaskivaniem hot water, pour over boiling water.
On the bottom put half of the chopped leaves, horseradish, fennel, some carrots, onions and garlic. The Chile pod is pierced with a knife, put in the Bank as a whole.
On the bottom of cans stacked the prepared greens, onions, and garlic
Fill the jar with vegetables, alternating the cucumber with the onion and carrot, add 1 Bay leaf.
Put in a jar of cucumbers, alternating with carrots, onions and garlic
Pour boiling water, leave for 5 minutes, drain, pour fresh boiling water.
Pour a jar of pickles with boiling water
Pour in a saucepan the lemon juice, ground red chili, fenugreek seeds, black peppercorns, coriander seeds, sugar and table salt.
In a saucepan add spices, sugar and salt
In a saucepan pour the water from the banks, sent the marinade on the stove, after boiling, boil for 2-3 minutes.
Pour into a saucepan the water from the jar and boil the marinade for 2-3 minutes
Pour the boiling marinade so that it completely covers the vegetables. Boiled screwed the jar lid.
Fill jars with cucumbers hot brine
In a large pot to sterilize to put x\b towel, on which put workpiece with cucumbers. In a saucepan, add water heated to 60 degrees so that it closed jar on the shoulders. On average, the fire heated the water to 85 degrees Celsius, do billet 15-18 minutes.
Then gently pull out the jar of pickles with tongs, screwed the lid tightly, turn upside down.
Sterilize jars with cucumbers, then twists and turns
You can wrap the cans with cucumber something warm for 10 hours, but it’s not necessary as the marinade is lemon and procurement pasteurized.
Crunchy pickles for the winter
These crunchy pickles can be stored in the kitchen cupboard. Bon appetit!
