The proposed preparation for the winter is designed for lovers of spicy food. Cucumbers, soaked in a spicy marinade, have a pungent taste. They are spiced up not only by the bitter capsicum, but also by horseradish leaves, garlic and mustard. Cucumbers can be pickled whole or cut into strips for ease of use. A spicy appetizer will perfectly complement alcoholic drinks in a men's company.
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Ingredients:
Cucumbers - 700 gr.
Salt - 1 tablespoon
Sugar - 0.3 tablespoons
Vinegar 9% - 1 tbsp
Fresh dill umbrella - 1 pc.
Allspice peas - 4 pcs.
Mustard powder - 1 tsp
Garlic - 4 cloves
Hot peppers - 6 rings
Horseradish leaves - 0.5 pcs.
Water for the marinade - 400 ml.
Step by step recipe:
Prepare everything you need according to the list. The number of ingredients is indicated for one 1 liter can or two 500 ml cans.
Remove the husk from the garlic, cut the slices into 2 parts. Cut the hot pepper pod into rings, for greater pungency, the seeds can be left. Tear a horseradish leaf into small pieces, rinse.
Wash cucumbers well, dry a little, cut off the tails on both sides. Cut each vegetable lengthwise into 4 parts, getting strips of approximately the same thickness and length.
Prepare the container in advance - clean it with baking soda, sterilize over steam or another method (boiling, sterilization in the oven). Boil the lids in water for 5 minutes, then dry completely.
Place horseradish leaves, dill umbrella, garlic, hot pepper rings and allspice on the bottom of the dry container.
Place the sliced cucumbers in a jar upright, ramming them as tightly as possible.
Pour boiling water over the very neck of the container, cover with a lid. Let the cucumbers sit for 10 minutes.
Pour the liquid from the can into a saucepan. Add sugar, mustard powder and salt. Boil the marinade for 3 minutes. Pour vinegar into it at the very end.
Then return the marinade to the jar. Tighten it immediately with the screw cap, turn it upside down. Make sure the marinade does not seep through the lid. Wrap the blank with something warm, set aside for a day.
After cooling, send the jar of spicy pickled cucumbers to a dry place, hidden from sunlight.
Store until winter.
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