Cucumbers marinated with ground pepper: black, red, pickling recipes

Winter cucumbers with ground black pepper are an excellent appetizer that complements a vegetarian menu, meat or fish dishes. Experienced housewives have long added ground pepper to preserves, valuing it not only for its culinary qualities. The preparation turns out tasty and healthy, since ground black pepper is rich in vitamin K, which improves metabolism. Beginning housewives will be able to choose a recipe to suit their taste, as well as learn the secrets and subtleties of preparing pickled cucumbers.

For preservation, it is better to use cucumbers of the same size, so they will marinate well.

Secrets of pickling cucumbers with ground pepper

So that nothing distracts you from the process of preparing vegetables for the winter at the most inopportune moment, you need to carry out all the preliminary work in advance: choose a recipe, prepare jars and lids, spices, herbs and cucumbers.

Tips for selecting and preparing cucumbers:

• vegetables must be fresh. Dry cucumbers should not be pickled; they will turn out soft;
• It is better to take medium (up to 9 cm) and small cucumbers, they have more delicate seeds;
• Cucumbers whose skin is abundantly covered with dark tubercles should be pickled;
• cucumbers need to be soaked for at least 3-4 hours, but it is better to leave them in water overnight;
• You need to place vegetables of approximately the same size in one jar;
• It is necessary to cut off the ends of the cucumbers so that they are evenly soaked in the marinade or brine.

It is also worth paying attention to the water and salt that will be used to prepare the brine. The tap water is too hard, so you need to let it sit for 24 hours or purify it with a filter. The salt should also be well purified and coarsely ground.

Classic recipe for pickling cucumbers with ground black pepper

Pickled cucumbers with ground pepper, prepared for the winter using the classic method, have a pleasant pungency and unique taste. The amount of ingredients is calculated for one jar with a capacity of three liters.

You will need:

• 1.5 kg of strong cucumbers;
• 2 umbrellas of dry dill;
• 1 tsp. fresh ground black pepper;
• 3-4 cloves of garlic;
• 3.5 tbsp. l. coarse salts;
• 750 ml water.

Pickled cucumbers with black pepper can be tasted after 1 week

Cooking method:

1. Wash the vegetables with a soft brush and leave overnight in water in a cool place.
2. Sterilize jars and lids, peel garlic.
3. Place cloves of garlic, dill on the bottom of the container, add ground pepper.
4. Pack the cucumbers tightly and add salt on top.
5. Fill the jars with boiling water and seal with nylon lids (or roll up).

The most impatient can taste these cucumbers within a week.

Cucumbers marinated with red pepper for the winter

Often in winter you want to somehow diversify the daily menu and serve something unconventional. Cucumbers pickled with the addition of this fiery spice will be appreciated by lovers of savory snacks.

You will need:

• small cucumbers (how many will fit into a three-liter jar);
• 1.5 tbsp. l. salt, the same amount of granulated sugar;
• 10 g ground red hot pepper;
• 1 tbsp. l. 70% vinegar;
• 3 cloves of garlic;
• greens (if not available, you can take 2 cm of horseradish root).

Despite the cloudy brine that the pepper creates during preparation, the taste is excellent

Cooking method:

1. Prepare the cucumbers: wash, trim the ends and leave in cold water for 3-4 hours.
2. Place horseradish greens at the bottom of the container, then fill it tightly with cucumbers, alternating vegetables with garlic.
3. Pour boiling water, cover (with lids or clean gauze) and leave for 10 minutes, then drain the liquid.
4. Add salt, granulated sugar, hot ground pepper.
5. Pour boiling water, add vinegar and immediately roll up.

Cucumbers marinated according to this recipe turn out crispy, but you need to give them time to steep so that they are well saturated with the marinade.

Recipe for pickled cucumbers with ground pepper and garlic

Cucumbers marinated for the winter with garlic will be an excellent addition to vegetable dishes. This is especially true for those who fast and want to add color and piquancy to their menu.

You will need:

• 2 kg of fresh, small and smooth cucumbers;
• 100 ml table vinegar;
• 100 ml vegetable oil;
• 4.5 tbsp. l. granulated sugar;
• 2-2.5 tbsp. l. salt;
• 11 g (approximately 2 tsp) ground pepper;
• 1 tbsp. l. finely chopped garlic.

It is better to marinate young cucumbers with thin skin.

Cooking method:

1. Cut off the ends of pre-washed and soaked cucumbers and place in a deep container.
2. In a separate container, mix all the other ingredients and send the resulting mixture to the cucumbers.
3. Leave for 3 hours, stirring occasionally with your hands.
4. Pack the cucumbers tightly into half-liter jars and fill with the garlic-pepper mixture.
5. Sterilize in a saucepan with boiling water for 15 minutes and secure the nylon (or metal) lids.

For marinating with garlic, it is better to use young cucumbers with thin skin, then they will absorb the aroma well.

Pickling cucumbers with ground black pepper and currant leaves

Pickling cucumbers with ground black pepper and currant leaves will preserve the elasticity of vegetables. And ground pepper will add a special zest to the preparation for the winter.

You will need:

• 2 kg of cucumbers;
• a handful of currant leaves;
• several umbrellas of fresh dill;
• 8-10 medium cloves of garlic;
• 1 tsp. ground pepper;
• brine (per liter of water 50 g of salt).

Currant leaves add elasticity to pickled cucumbers

Cooking method:

1. Place the cucumbers in clean jars, top with currant leaves, dill and garlic cloves cut into several pieces. Add ground pepper on top.
2. Prepare a 5% saline solution (dissolve salt in water).
3. Pour brine over the cucumbers, cover with nylon lids and leave to ferment for 7-10 days (it’s too early to roll them up and put them in the cellar).
4. After this time, add brine to the jars and seal tightly (the cucumbers will absorb some of the liquid)

Cucumbers prepared for the winter by cold pickling can be stored in a pantry or loggia.

Pickled cucumbers with black pepper, herbs and spices

Spicy cucumbers are very popular with every housewife, as they are indispensable for a festive feast. Such preparations for the winter should always be at hand, because guests can appear unexpectedly and they need to be surprised with something.

You will need:

• 5 kg of fresh, elastic cucumbers;
• 175 fresh dill;
• 10 g tarragon greens;
• 2 heads of garlic;
• 1 tbsp. l. grain mustard;
• 10 cm horseradish root;
• 1.5-2 tbsp. l. ground black pepper.

For the marinade:

• 4 liters of purified water;
• 700 ml table vinegar;
• 170-200 g salt;
• 150-250 g sugar.

You can try pickled cucumbers with spices after 2 months

Cooking method:

1. Chop the dill and place it along with the tarragon sprigs on the bottom of the jars.
2. Add the rest of the spices and ground pepper on top and fill the container with cucumbers.
3. Prepare the marinade and pour into the jars, then sterilize them in boiling water for 20-25 minutes.
4. Remove the workpiece and roll it up.

Cucumbers pickled according to this recipe must be left in the cellar for at least 2 months to become saturated with the aroma of spices.

Storage rules

One of the main rules for storing home preserved food is to adhere to all recipe instructions when preparing (temperature conditions, proportions, sterilization time, etc.). The container must be clean and free from defects, vegetables and herbs must be thoroughly washed, and the preservation material must be fresh.

Do not pickle rotten cucumbers or use untreated water. If only high-quality products were taken for preservation, then such preparations for the winter can be stored in an apartment for at least a year.

In a cool cellar, dry and ventilated, preparations for the winter can be stored for up to two years without fear that they will spoil or ferment.

Conclusion

Winter cucumbers with ground black pepper, various herbs and spices can be eaten as an independent snack or used to prepare vegetable salads. Spicy and tangy cucumbers will add an unusual taste to traditional winter dishes, such as vinaigrette or Olivier salad. And in order for vegetables to be crispy, it is important to remember that only small and fresh specimens need to be pickled or salted.

Recommended Posts

How to pickle honey mushrooms

German tomatoes with apples

Marinated brown tomatoes

Pickled radish

Radish for the winter

Harvesting bracken fern for the winter: drying, freezing

Pickled gooseberries with and without garlic: recipes for winter preparations

Hot marinated volushki: recipes for preparing for the winter

How to pickle boletus mushrooms for the winter