Ingredients for Cooking Cucumbers with Chili Sauce for the Winter
- Cucumbers optional
- Water 6 glasses
- Sugar 1 cup
- Vinegar 200 grams
- Salt 2 tablespoons with a slide
- Chilli sauce 6 tablespoons
- Garlic to taste
- Allspice peas to taste
- Dill umbrella to taste
- Horseradish leaves to taste
- Currant leaves to taste
- Cherry leaves to taste
- Main Ingredients
Stewpan, glass jars with lids, a kitchen knife, cutting board, ladle, tablespoon, kitchen plaid.
Cooking cucumbers with chili sauce for the winter:
Step 1: prepare the cucumbers.
Cucumbers need to be sorted out, choosing dense, not overripe vegetables, without visible damage and, of course, without traces of decay or mold. Rinse the selected cucumbers properly, it’s better even to take some kind of brush to the arsenal, which will help you get rid of all the dirt. After washing, cut off the "buttocks" of vegetables. Especially large specimens can even be divided into 3-4 parts otherwise they may not be soaked inside with spices.
Step 2: prepare cucumbers with chili sauce for the winter.
On the bottom of sterile cans, lay all the spices that are listed in the list of ingredients. Only the cloves of garlic must first be peeled and then split them lengthwise into several parts. Lay the prepared cucumbers on top of the spices, let the vegetables fit snugly together.
Pour boiling water into the jars with cucumbers, cover with lids and hold them like that for 5 minutes. Then the water from the cucumbers needs to be drained, add to it about 1/2 cup and boil. After boiling, pour water into the cucumbers again and stand 5 minutes.
We again drain the water from the cans of cucumbers, now measuring out the ones we need 6 glasses. And we prepare marinade from this water. To do this, boil water again, add salt, granulated sugar, vinegar and chili sauce to it. Mix well. I draw your attention to the fact that vinegar must be poured after the marinade boils and you remove the saucepan with it from the heat, add the rest to a boil.
Pour the prepared marinade into cucumbers, cover the blanks with lids and sterilize them in any way convenient for you (in the oven or in a pot of boiling water) for 10 minutes. Then change the covers and tightly close your workpieces. Wrap the jars with a blanket, turn them upside down and leave them in this form until they cool completely.
Ready-made cucumbers with chili sauce do not require any special storage conditions, so after the jars have cooled down, just send them to the same place where you have other pickles and jams prepared for the winter.
Step 3: serve cucumbers with chili sauce for the winter.
Cucumbers with chili sauce are spicy, so they are not suitable for salads or the famous pickle, but you can easily figure out a beautiful and tasty snack from them, for example, prepare original canapes with a slice of smoked sausage and olive.
Enjoy your meal!
- It is best to make such a sharp blank “for an amateur” in small jars; a large jar risks sitting in the refrigerator, taking up a lot of space, which is usually not enough.