Homemade blanks are beautiful in their variety. Pickled cucumbers with hot chili peppers are considered to be one of the most popular preserves. The article will discuss how to make these vegetables not only tasty and fragrant, but also appetizing crunchy.
Selection and preparation of cucumbers
To get high-quality preservation and achieve the notorious crunch, special attention must be paid to the choice of vegetables.
Pickles should be:
- young
- elastic, with poured tail parts;
- plucked no earlier than 1 day before cooking;
- medium-sized (7-8 cm), so that they are conveniently packaged in containers;
- smooth;
- have a medium-density peel with dark tubercles.
Important! Water for soaking cucumbers should be cold, ideally spring, well or filtered.
Pickled cucumbers with hot peppers for the winter
10 cans of 0.5 l 1 hour 30 minutes
cucumbers
based on the number of cans
- salt
- 4 tbsp. l
seasonings
peppercorns, dill and mustard seeds, cloves, bay leaf, etc.
peeled garlic
3-5 cloves
red peppers
1 PC. on 1 can
oak leaves
1 PC. on 1 can
vinegar essence 70%
full tsp on 1 can
Energy value per 100 g
Cut the carrots into rings, garlic into slices. Put them in jars along with oak leaves, dill umbrellas, peppercorns, hot peppers and horseradish.
Tamp cucumbers in a container, pour boiling water and leave to cool to room temperature.
Cook the marinade. Put salt, sugar, seasonings in the pan. Add water from cans to them and let them boil.
Pour the vegetables with boiled marinade, add vinegar essence.
Season the seasonings from the bottom of the pan evenly over the banks. Roll up, turn upside down (for additional sterilization of the covers with hot marinade), cover with a towel and leave to cool.
Cut the carrots into rings, garlic into slices. Put them in jars along with oak leaves, dill umbrellas, peppercorns, hot peppers and horseradish.
Tamp cucumbers in a container, pour boiling water and leave to cool to room temperature.
Cook the marinade. Put salt, sugar, seasonings in the pan. Add water from cans to them and let them boil.
Pour the vegetables with boiled marinade, add vinegar essence.
Season the seasonings from the bottom of the pan evenly over the banks. Roll up, turn upside down (for additional sterilization of the covers with hot marinade), cover with a towel and leave to cool.Video recipe
Important! Do not overdo it with the amount of garlic, otherwise the cucumbers will turn out too soft.
Features of storage of blanks
Pickled in this way Zelentsy can be stored for up to 2 years under the following conditions:
- Thoroughly sterilize cans and lids.
- Tightness of spins.
- Exact adherence to the recipe.
- If cans with pre-packaged vegetables were not subjected to additional sterilization, then the storage temperature should not exceed +2 ... + 6 ° C (preservation should be stored in the refrigerator, cellar or underfloor). If the product has been sterilized, storage at room temperature is allowed.
- The storage location must be dry, not affected by mold and protected from direct sunlight.
Did you know? In 2017, a competition was held in the greenhouse sector of the Sverdlovsk region for the loudest crunch of cucumber. The best result was set using a sound level meter and amounted to 81 decibels (which is 6 units more than the minimum fire siren volume).
Pickled cucumbers with hot peppers are a frequent visitor both on holiday tables and during everyday meals. Cooking cucumbers so that literally pops behind your ears is not difficult. It is enough to follow the recommendations given in the article.
