Hot spicy cucumbers without sterilization

Once again I am convinced that everyone has different tastes. I did everything exactly according to the recipe, for me it is inedible sour. It's a pity for the time spent. I apologize for the unflattering review.

But I didn't feel acid. How many percent did you take vinegar?

Yes, it really tastes and colors ..............
And I got the following, on Friday I drove to the market, loaded cucumbers into the trunk, and on Saturday I started
My husband looked very suspiciously at my manipulations, but when he took a sample, he resolutely put it in a bowl and asked to cook potatoes
And when I put the jars in his bag and asked him to put them in the cellar, he looked at me so thievingly (as if I’d take it away), pulled out two cans and put them in the refrigerator, they say why once again climb into the cellar

Once again I am convinced that everyone has different tastes. I did everything exactly according to the recipe, for me it is inedible sour. It's a pity for the time spent. I apologize for the unflattering review.

You took 9 percent vinegar, I hope? It’s a pity that the cucumbers turned out to be inedible, I don’t feel the acids especially, rather sweet and spicy. excuse me

Yes, it really tastes and colors ..............
And I got the following, on Friday I drove to the market, loaded cucumbers into the trunk, and on Saturday I started
My husband looked very suspiciously at my manipulations, but when he took a sample, he resolutely put it in a bowl and asked to cook potatoes
And when I put the jars in his bag and asked him to put them in the cellar, he looked at me so thievingly (as if I’d take it away), pulled out two cans and put them in the refrigerator, they say why once again climb into the cellar

That's it, and we all "try" I think to leave a jar before winter

I am faced with a choice: do it or not. Conflicting reviews got me slow

I am faced with a choice: do it or not. Conflicting reviews got me slow

If you like super-spicy then do it unambiguously

I am faced with a choice: do it or not. Conflicting reviews got me slow

Reviews are different, because each organism has its own attitude towards acid. I think we have all accumulated enough experience to say whether our body accepts acidic or not. My personally accepts very well - so I'm not a bit sour

I am faced with a choice: do it or not. Conflicting reviews got me slow

I am afraid and advise))) our family likes it, but if you are afraid to overdo it, try with a half dose of vinegar oil and sugar, but you will have to sterilize a 20 liter jar for minutes or eat it right away

[Tanya]

We also really liked the cucumbers according to this recipe, although recently I have been wary of everything spicy and sour. It is not necessary to eat the entire jar at a time, you can eat a little.
Tanya, thanks for sharing the recipe

[Tanya]

We also really liked the cucumbers according to this recipe, although recently I have been wary of everything spicy and sour. It is not necessary to eat the entire jar at a time, you can eat a little.
Tanya, thanks for sharing the recipe

Thank you very much for the feedback, I am very pleased that you liked the recipe

I myself do not really like spicy And my men, except for the younger. everyone is not against spicy. Of course I will try to do it while there are cucumbers

My husband does not like spicy, if only mild. But he eats these cucumbers with a bang. But I already wrote that they are not sharp, that is, not sour at all.I even thought that my vinegar was not correct, that is, weak, not 9%.
I made these cucumbers more than once, but I can't leave anything for the winter. We eat right away, fresh ones don't leave like that. So I think, maybe put a little less oil so as not to open a new topic "Non-destructive during the day"

I had 9% vinegar, it was even slightly less than the recipe. Probably, my body is like that, it doesn't take uxkus. I wrote earlier that I have a similar recipe, but with sterilization. The difference in the recipe is that there are twice as many cucumbers for the same amount of vinegar and sugar, and the brine is not drained. I will do it next year.

And I also have a similar recipe with sterilization. Did it last year. Something they didn't go with me boiled cucumbers are not ice for us

[Drying]

With sterilization is this recipe?

Cucumbers - 4 kilograms;
Garlic - 4 heads;
Vegetable oil - 1 glass;
Vinegar (6%) - 1 glass;
Sugar - 1 glass;
Black pepper - 2 tbsp. spoons;
Salt - 3 tbsp spoons
I was guided precisely by this recipe when I replaced in the recipe Drying 25 Art. l sugar for 1 glass.

The recipe was called like this: Another secret recipe for awesome cucumbers. Took it from here, author Sergey Samoilov.
We weigh 4 kilograms of young, small cucumbers. Ponytails and noses can be trimmed slightly. The larger cucumbers are cut lengthwise into four parts: first in half, the halves are still in two, the smaller ones are cut in half lengthwise. We put the prepared cucumbers in a saucepan.
Finely chop a good bunch of parsley and send it to the cucumbers. Add a glass (200 gram) of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not add a 100 gram cup to the top on your finger).
That's not all, add a glass of sugar, a dessert spoon of ground black pepper to the resulting cucumber marinade.
We disassemble the middle head of garlic into cloves, cut them into thin slices and in the same place - in a saucepan for cucumbers.
Everything seems to have listed all the components. It remains to wait 4-6 hours. During this time, the cucumbers will let juice in, and pickling will take place in this mixture. You can shake the pan several times to mix the cucumbers in the marinade.
(4 kilograms of cucumbers will make 9 cans of canned food). After the right time has passed, we take the prepared jars and fill them with pieces of cucumbers: take a piece with a fork and, slightly tilting the jar, put it vertically. And so, until the bank is full. If the jar is not full, lay another layer of cucumber horizontally. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. We take it out, roll it up tightly. Put the jars upside down, wrap them with towels until they cool completely.

Girls, but I only succeeded the second time! I began to make the first brine like this - I poured oil into a saucepan and poured sugar. I decided to add the vinegar at the very end, when the sugar dissipated. But my sugar turned to stone in this oil and it turned out caramel lumps ... I barely tore it off the saucepan. And she didn't even stir in the vinegar. And the second attempt I already mixed vinegar with oil right away ... and when it warmed up I added sugar. Then it already happened! everyone really liked the cucumbers. There was even no talk of any banks. I took half to work, and the other half to the next. the day the guests ate ... and praised it very much ... but did not try ... even it did not want to))) and now it's too late. In principle, cucumbers are now sold all year round - this can be done when necessary and not bother with twisting! thanks for the recipe!

And I didn’t put it in my peppers at all. I don’t want to spin something either. Although cucumbers are all year round, however, winter ones are grown in a greenhouse and they have a different kind of taste. I try not to buy them in winter. They remind me of dummies

I don’t know how anyone has it, but we have winter ones - completely artificial, solid nitrates. I don’t just salt them - I don’t buy them at all in winter - I don’t want to poison my own and I don’t advise you.

Thank you very much for such an interesting and delicious recipe! It is a pity that I found him late. We made 1 batch for trial and it is already ending)) The cucumbers in the country have already departed. Today we will repeat from the last cucumbers! 21 tablespoons of sugar were put into the first batch, and it did not seem at all that this was too much (they would have put 25 - the sugar ran out). Stored in the refrigerator. It turned out very crispy and spicy (in moderation) cucumbers. Super!

[Tanya]

Tanya - turned out great
I can't stand it, I've been pulling for the second hour

Once again - thanks for the recipe !!!

You are welcome! Great, what we liked!

What an interesting recipe, for future reference, thanks for sharing the recipe.

[Cucumbers with mustard.]

And here is my favorite recipe. It is the large cucumbers that are used - in my dacha, a certain amount is sure to grow. It's a pity to throw it away (I'm a greedy man), and it's a pity for my work. Great for a vinaigrette in the winter. And everything is done easily.

Cucumbers with mustard.

4 kg cucumbers (cut into wedges into quarters and across)
1 cup vinegar
1 glass grows. oils
1 cup of sugar
2 tbsp. tablespoons of dry mustard.
2 tbsp. tablespoons of ground pepper
2 tbsp. tablespoons chanok (pass through chan. crusher)
3 tbsp. tablespoons of salt with a slide
Stir everything with cucumbers and leave for 3 hours to let the juice flow.
Place tightly in jars and pour over juice.
Sterilize
1 lit. jar-20 min
0.5 litas for a can - 10 min.

Liked the recipe! Today I finished the experiment - I decided on half a portion and decided to make it for 1 kg of weight, but I took 0.5 kg of cucumbers and 0.5 kg of young zucchini. Already salted !!! I think it will be very tasty !! Thank you!

Drying, huge THANKS for the recipe.
So far I have made 1 serving of cucumbers, then (for sample) half a serving of zucchini.

For those who are thinking whether to do it and "how much it will turn out":
I got 3 half-liter jars out of 2 kg of medium-sized cucumbers;
from 1 kg of young zucchini - exactly 2 half-liter jars (zucchini cut across, 5 mm thick).

Clarification on the recipe: since I love everything that tastes spicy (and as the brownie Kuzya said, "I'm not greedy, I'm homely"), at the end I strained the marinade (without fanaticism - through a drushlag) and added the caught garlic to the jars - I think it's on the plate in winter it will not be superfluous.

P.S. Yes, one more thing: what do you think - in the case of preparing zucchini in this way (since they have almost no "own" taste, IMHO), add something like "a teaspoon of ready-made Khmeli-suneli" dry spice to the marinade? What will the culinary gurus say?

Girls, who still closed this recipe without sterilization and did not eat it right away - how is it stored? Can I not sterilize it?

Last year I didn't have time to check, they ate without seaming. In this I rolled up while they stand

Thank you very much - I will risk it too

In early August, I opened a jar of these cucumbers (they stood in the refrigerator under a nylon lid since September last year). So - nothing happened to them, delicious, crispy !!!
Today I am making the second batch in winter! Once again - thanks for the recipe

In this I rolled up while they stand

... those that have not yet been opened
Eh, they will not live to see winter, and I have already run out of cucumbers in my garden

It's a pity the author hasn't been on the forum for a long time, thanks to her anyway, our recipe stuck, delicious cucumbers, today I made a double portion.