How To Cook Three Types Of Pickled Cucumbers - With Garlic, Tomatoes And Hot Peppers - Recipe

Pickles are prepared by marinating in brine, vinegar or other solution and left to ferment for a certain period of time. Another way is to immerse them in an acidic solution or by lactic acid fermentation. They are also added to pickle recipes. They can be flavored with crushed garlic cloves, fresh dill, mustard seeds, black peppercorns or even fresh hot peppers. Here's how to make pickles with hot peppers (spicy), with garlic and in tomato sauce. If you do not want to wait long while they ferment, we have prepared  a quick recipe that does not take more than an hour.

Marinated cucumbers with garlic

• 1 kg of cucumbers
• 1 carrot
• 1 red hot pepper
• 3 leaves of celery
• 2 sprigs of dill
• 1 leaf of horseradish
• 1 head of garlic
• 1 sweet pepper
• 1 tablespoon black peppercorns
• 10 blackcurrant leaves
• 2 tablespoons salt

Method of preparation:

Wash the cucumbers, put them in a large bowl and pour cold water. Leave to stand for 3-4 hours, changing the water periodically as it will warm up.

Take a jar with a capacity of 1.5 liters and arrange the cucumbers in layers, add sliced ​​carrots and peppers, put all the other products (without salt).

Pour 1 liter of water into a saucepan and bring to a boil, then add salt. After the water boils, pour it into the jar with cucumbers and put a lid without closing it. Let stand at room temperature for 5 days - the time required for fermentation of cucumbers.

Then drain the liquid from the jar, bring to a boil and pour over the vegetables again. You can now close the jar.

Enjoy your meal!

Cucumbers in hot tomato sauce

• 3.5 kilograms of gherkins
• 100 grams of dill
• 10-15 cloves of garlic
• 50 grams of horseradish leaves
• 50 grams of sweet peppers
• 5 bay leaves
• 2 grams of hot pepper
• 2 liters of natural tomato juice
• 100 grams of salt

Wash and dry the jars. At the bottom of each put the spices, distributing them evenly. Do the same with garlic and peppers. Then arrange the cucumbers, filling the jars. Pour hot and salted tomato juice (its temperature should not be lower than 90 degrees).

Sterilize the jars. The time for their sealing is determined by their volume:

• 1-liter - 20 minutes;
• 0.5 liters - 15 minutes.

Turn upside down and allow to cool. Store in a dry and ventilated place.

Spicy pickles with hot peppers

• 10-12 cucumbers
• 9 cloves garlic, chopped
• 1/4 head garlic
• 6 hot peppers, finely chopped
• 9 sprigs of dill or fennel
• 1 and 1/2 teaspoons white vinegar
• 4 and 1/2 teaspoons water
• 4-5 tablespoons salt

Wash the cucumbers and cut them into four pieces lengthwise. Arrange them in jars * and add to each garlic, onion, hot peppers and dill sprigs. Pour vinegar, water and salt into a saucepan. Bring the mixture to a boil, cool and distribute it in the jars. Arrange them in a large bowl or tin, close with lids and pour hot water. Cook in a large saucepan, remove with tongs and turn upside down. After 4-5 hours the cucumbers will be sealed. Store winter food in a dry and dark place.

* You need 3 jars with screws.

Have a good time!

Bonus recipe for quick pickled cucumbers with garlic, sesame and soy sauce

• 1 kg of small cucumbers or gherkins
• 1 teaspoon salt
• 2 tablespoons apple cider vinegar
• 4 tablespoons soy sauce
• pinch of cayenne pepper
• 1/2 teaspoon sesame seeds
• 5 tablespoons oil
• 4 cloves garlic

Cut the cucumbers or gherkins into large oblong pieces, put them in a colander and pour boiling water over them. Drain, transfer to a bowl and add salt. Cover the dish with a towel and let stand for 20 minutes, then drain the juice again. Drizzle the cucumbers with vinegar, soy sauce, crushed garlic and paprika. Fry the sesame seeds in hot oil and pour them over the vegetables. Stir and refrigerate for 20 minutes, then serve. Thus marinated cucumbers are edible for up to 5 days.

Enjoy your meal!