Recipe for cooking cucumbers for the winter in their own juice with red and black peppers.
This recipe will appeal to lovers of very spicy, as ground red and black pepper are added to it. Cooking is not difficult. This portion will yield 4 one-liter cans.
- Calorie content per 100 g - 15 kcal.
- Servings - 4 L
- Cooking time - 1 hour
Ingredients:
- Cucumbers (medium or small) - 4 kg
- Sugar - 1 glass
- Vinegar - 1 glass
- Sunflower oil - 1 glass
- Salt - 3 tbsp. l.
- Mustard powder - 2 tbsp l.
- Garlic (crushed) - 3 tbsp. l.
- Black pepper - 2 tbsp l.
- Red pepper - 1 tbsp l.
Cooking hot cucumbers:
1. Wash the cucumbers, cut off half a centimeter on both sides and cut into four pieces (depending on their size).
2. Three tablespoons of garlic is about 2 heads.
3. Cover cucumbers with ingredients.
4. Mix everything well and let stand for 4 hours so that the cucumbers let the juice start.
5. After four hours, stir the hot cucumbers well again and pack them into jars. Banks must be placed in a pot of water for sterilization: bring to a boil, then let it boil for 15–20 minutes over low heat. Also sterilize the lids before closing.
Very spicy cucumbers for the winter are ready, bon appetit!
