Many housewives practically do not rest in the summer, using this time of year fruitfully: they pickle tomatoes and cucumbers for the winter. Now we will learn how to make spicy cucumbers and study different recipes their preparations.

Pickled or pickled cucumbers winter period time are especially tasty. They can be used not only as a regular snack, but also for cooking large quantity dishes: salads, various kinds of soups, Tatar basics and much more. Today we will study the most popular recipes spicy cucumbers for the winter.

For novice housewives

To complete this recipe you will need the following products:

• cucumbers (preferably small ones);
• bay leaf - three pieces;
• pepper - 0.5 pieces.
• garlic - a few cloves;
• dill;
• mustard seeds;
• vinegar 9% - 3 large spoons.

For one liter you will need:

1. Granulated sugar - 3 large spoons.
2. Coarse table salt - 1.5 tablespoons.

Stages of work:

1. Please note that the number of vegetables is indicated approximately, but in order to get piquant cucumbers, you need to choose young fruits. Jars must be thoroughly sterilized before use.
2. First place bay leaf, garlic, pepper (cut into small pieces) into the prepared container.
3. Next, add a few dill umbrellas.
4. It is better to preserve small cucumbers. Wash the vegetables thoroughly, remove the tail and place evenly in a container.

Boil water, add salt to it at the rate of 1 liter of water per 1.5 tablespoons of salt, sugar. First you need to pour 3 large spoons of 9% into a jar of cucumbers. vinegar essence. The filled jars are kept open for about fifteen minutes, until the color of the cucumbers changes. Then they roll it up and leave it to cool upside down under a towel until the next morning. That's all, the spicy pickled cucumbers can be stored in the cellar for the winter.

Cucumbers with horseradish

For a jar of these cucumbers you will need:

• young cucumbers;
• horseradish - 4 leaves;
• walnut and cherry leaves - 5 pieces each;
• currant leaves - 4 pieces;
• bay leaf - 3 pieces;
• hot peppers- 1 piece;
• onion and garlic - half a head;
• water;
• salt - 1 spoon;
• granulated sugar - 5 spoons;
• vinegar - 70%;
• allspice - 5 pieces;
• coriander;
• dill - 1 bunch.

Soak the cucumbers in water and leave for six hours. Afterwards we wash them well and cut off the top. We prepare the jars - they should be washed and sterilized, all the ingredients must be washed. At the bottom of each container you need to put a few leaves of currants, horseradish, cherries and nuts, don’t forget about bay leaves and pepper (cut it small pieces). Place the cucumbers last in even columns, tightly, one to one.

Boil water and carefully pour into the jars, wait twenty minutes. At the end of this time, drain the water from the jars, add all the ingredients and boil again. Add one small spoon of vinegar. Fill with brine and order jars. Turn the containers with cucumbers over and leave until the next morning.

These piquant pickled cucumbers will please the entire household. But that's not all, there are others interesting recipes, which are worth talking about!

Cucumbers with a slice of lemon

This recipe is very simple, but despite this, the preparation turns out very tasty and healthy. To prepare cucumbers with lemon you will need:

• cucumbers (it is advisable to take small sizes, it is more convenient to close them in liter jars);
• onions (heads, cut into rings);
• fresh lemon;
• garlic, cloves, bay leaf;
• pepper;
• packaging of citric acid;
• granulated sugar, salt.

Take a clean jar and put bay leaf, garlic, allspice and cloves. You will have to tinker with the onion - you need to carefully place it so that the ring is not damaged. Next, place the cucumbers (cut off the tail first). Lastly, a circle of lemon is added - it must be carefully placed in the side of the jar.

After everything is ready, pour boiling water over the jars and cover with sterile lids. After fifteen minutes, pour the water into a container, add sugar, salt and boil everything, then add citric acid. Then the brine can be poured into jars and closed with lids. Place the finished jars on a towel upside down and cover with a cloth. Let them stand in this position for a day, and then they can be moved to the cellar.

Know that such spicy cucumbers for the winter you will surprise your guests and loved ones.

There are different recipes: as you can see, this one is quite simple. But there are more complex options pickles, let's study them in more detail!

Pickled cucumbers with mustard

Wash the cucumbers well, soak in cold water. In addition to cucumbers, you will need: horseradish, cherry and blackcurrant leaves, bay leaves, granulated sugar, salt, table vinegar.

For spicy cucumbers will be needed garlic pods, mustard seed (this is main ingredient), allspice, black peppercorns and cloves. If you don't want cloves, you don't have to use them.

If the cucumbers are recently picked, it is enough to keep them in water for an hour. If a day or more has passed, leave the vegetables in the water for three hours. During this time, the cucumbers will have time to absorb water and become juicy.

Bay leaves, cherry and currant leaves need to be poured with boiling water for two minutes. Then we drain the water and proceed to preparing the cucumbers - cutting off the tops and tail. The jars should be prepared by thoroughly sterilizing them. When everything is ready, you need to put two leaves of currants and cherries, one bay leaf, one horseradish stick, and a couple of garlic pods on the bottom of the container. You should throw one clove and two peas each of sweet and black peas into the jar. We select even cucumbers and put them in a row: you need to fill the jar with cucumbers more densely, you can put chopped vegetables on top.

When everything is ready, you can fill the jars hot water, let it brew for twenty minutes.

Now let's prepare the brine. We pour the water from the cans into a saucepan and boil it, then pour it into containers. After ten minutes, pour the water into the pan again, but now add two large spoons granulated sugar(calculated per liter of water) and a large spoon of salt. While the brine is preparing, add mustard to each jar and fill with brine, then add a small spoon of vinegar and twist.

Thus, canned spicy cucumbers for the winter will be ready, which means they can be eaten in three weeks.

First impressions of mustard cucumbers: Hotter than just garlicky, slightly sweet and spicy with a saucy crunch. Our selfish interest in winter is to always have light by hand crunchy snack. It allows you to kill the worm and satisfy the capricious feeling of hunger without excess calories. All spicy low calorie vegetables with sourness are perfect for this.

How easy it is to cook! Clear additives and the main character in an elegant cut, which takes at most 15 minutes, even when there are a lot of vegetables. Vegetables are pickled without our participation. All we have to do is put it into jars and briefly sterilize it.

Fast, tasty, unusual - without any exotic and extra costs. In a word, a super preparation for every family.

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How to cook cucumbers with mustard for the winter

We need:

• Cucumbers - 4 kg
• Sugar - 1 glass
• Unscented vegetable oil - 1 cup
• Table vinegar, 9% - 1 glass
• Salt (rock, without impurities) - 3 tbsp. spoons
• Mustard (powder) - 1 tbsp. spoon
• Garlic (finely chopped or through a press) - 2 tbsp. spoons
• Black pepper (powder) - 2 teaspoons

Optional (if you like, per 1 jar):

• Mustard seeds - 1/2 teaspoon
• Allspice peas - 3 pcs.
• Bay leaf (small) - 1 pc.
• Tarragon (tarragon), fresh sprigs - 1 pc.

Important details:

• Preservation yield - about 4.5 l
• It is convenient to use small jars - from 500 ml to 1 liter.
• Buy black pepper and mustard as fresh as possible. The manufacturing date is on the packaging. It's better in a store, where there is a higher chance that it has not been stored in the sun. This will ensure that the key spices have the right intensity.
• Do you like to add finely chopped herbs? Stick with the classics: dill and/or parsley, 2 tbsp. spoons.

1) Preparing and marinating vegetables.

We wash, but do not peel, the cucumbers. Cut off both ends. It is advisable to soak them in this form in cold water - at least for 1 hour. This will add juiciness to the workpiece and guarantee a crunch when finished.

Cut the cucumbers into fingers. Cut the vegetable in half lengthwise, then cut each half in half again. You get long quarters, as in the photo below.

Peel the garlic and finely chop it. Or we pass it through a press.

Choose a large, convenient container where it’s easy to mix the ingredients.

Place the cucumber fingers and add all the spices listed in the recipe.

Once again, wash and blot your hands dry and mix the cucumbers and all the additives with your hands. Our goal is for every bite to bathe in the tangy-sweet buttery mixture.

It's time to be patient while the workpiece marinates. Let the slices sit for 3 hours.

2) Place in jars and fill with spicy juice.

If we use additional spices, place the peas and twigs at the bottom of sterile jars.

During marinating cucumbers will release juice. We pack the pieces into jars and fill each container with the resulting juice.

Try to stack the pieces vertically, but don't be afraid to pack the vegetables tightly. During sterilization they will decrease slightly in size.

When all the quarters are in the jars, add the resulting sweet-spicy cucumber juice to each one. First, fill up to half the volume to make sure there is enough liquid for each serving.

Add the rest of the juice evenly over the second circle.

Typically, a lot of juice is released during the 3-hour marinating process. There is enough to fill each jar almost to the top - about 2 cm from the top of the neck. Don't worry: a small amount of air does not affect the taste and quality of the seaming.

Having distributed all the juice, simply cover the preparations with sterilized lids.

3) Sterilize and seal the workpieces.

Sterilization is simple. Need large saucepan with water, on the bottom - a kitchen towel. Put the pan on the fire. We place the jars inside so that the water reaches the hangers.

We are waiting for the water to boil. We're detecting sterilization time from the moment the water boils in the pan.

• For 500-750 ml - 10-12 minutes.
• For 850-1 liter - up to 20 minutes.

We take it out and seal it tightly with any convenient lids. Turn the rolls upside down, cover and let cool. We put it away for storage in a dark closet. Cucumbers with mustard for the winter are well stored in room temperature until spring.

The recipe with photo is as simple as the preparation process. Try it, you won't regret it!

Four Important Points

1. For noticeable spiciness you need mustard powder. Whole grains will only provide a light spicy note and a subtle aroma. Don't be afraid to overdo it! This recipe has a mild heat that everyone will enjoy.
2. Pickling varieties of cucumbers will provide an ideal crispy result. They are distinguished by 2 characteristics. Small and the average size when the vegetable shrinks in the palm of an adult, and there are pimples on the skin.
3. If you want to cut into circles, feel free to make this preparation. The only caveat: do not chop, otherwise the vegetables may turn out too soft. It is better to cut into circles about 1 cm thick.
4. Please pay Special attention for cleanliness at the preparation stage. Wash the bowl of baking soda, use a clean knife, and re-wash your hands before stirring. And be sure to cover the vegetables while marinating. Don't have a large lid that suits you? Get a fresh towel.

Whole vegetables in mustard marinade without sterilization

Another mustard recipe without sterilization with classic pickling leaves and citric acid instead of vinegar is presented in a short video. Vegetables are placed whole in jars, which is beneficial for large containers of 1-3 liters. Sterilize the workpiece in 2 pours boiling water(10 minutes each). After draining the second water, immediately pour in the hot marinade and roll up.

That's all for today. Other spicy and spicy options await you in the “Homemade” / “Easy Recipes” section, and interesting updates are already being prepared for publication. Delicious ideas to you!

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Every person has a favorite vegetable, and of course, they want to eat it all year round. You will say this is a pipe dream, not at all. This is quite possible if you try a little in the summer and prepare it for the winter. This method will allow you to enjoy your favorite vegetable all year round, in my case it’s a cucumber. In the summer I eat it in fresh Well, in the cold season I really like spicy pickled cucumbers, a recipe with photos of which I offer you. Since I’ve been closing cucumbers for a long time, the taste became a little boring over time, and I wanted new ones. taste sensations. It was then, after much experimentation, that I created perfect workpiece, which we will talk about today. Spicy pickled cucumbers for the winter - this is the name I gave to my masterpiece, the creation of which I spent a lot of time and effort, but it was worth it. And having prepared such cucumbers, you will be completely convinced of this, and will forever discard standard recipe to the side. Don't believe me? Then prepare this one simple snack and see for yourself.
Ingredients:
- 2 liters of water,
- 3 tablespoons of salt,
- 6 tablespoons of sugar,
- 2 kilograms of cucumbers,
- 4 bay leaves,
- 2 cloves of garlic,
- dill,
- parsley,
- 6 tablespoons of vinegar (3 tablespoons per 2 liter jars).

How to cook with photos step by step

Place it on the bottom of the jars bay leaves and garlic.




We'll put the greens there too.




Then perfectly washed cucumbers.






Let's prepare the syrup: pour water into a suitable container. Add salt and sugar. Let's bring to a boil.
Pour the resulting marinade syrup over the cucumbers.
We will also add vinegar to them. If you use one 2-liter jar, then do not divide the vinegar, but if you use two liter jars, then divide both the vinegar and the marinade, and the other ingredients too.








And your menu will definitely be diversified

Spicy pickled cucumbers for the winter is a recipe that has been hidden from us for many years, and today it first appeared on the Internet. You probably have a question, who was hiding it from us? This is my great-grandmother, she really loved preparations with this vegetable, and she experimented with them herself, creating perfect delicious recipe. And she did it. Well, she hid it because at that time there was no social networks, no internet. The piquant ones will conquer anyone with their taste; after trying them, you will forever abandon your pickled cucumber recipe. At any celebration, this appetizer will be the center of attention; it will disappear from the table so quickly that you will get tired of serving it. So, if you plan to surprise guests with new exquisite taste, then stock up on spicy pickled cucumbers in large quantities. Fortunately, the preparation process is not expensive, both in time and in finance. Cooked cucumbers according to this recipe turn out juicy and very crispy. Yes, and the taste of spiciness is also present!

Ingredients:
- 1 kilogram of small-sized cucumbers,
- 2 bay leaves,
- a clove of garlic,
- 3 tablespoons of vinegar,
- greenery.

For brine (per liter of water):
- 3 tablespoons of sugar,
- 1.5 tablespoons of salt.

Recipe with photos step by step:

Place the greens at the bottom of a pre-washed and sterilized jar. This could be: dill, parsley, currant leaves, etc.




Place a clove of peeled garlic there.




Then place the washed cucumbers tightly and place another layer of greens on top.




Prepare the brine by simply combining all the ingredients and bringing them to a boil.
Pour brine over cucumbers.






Pour vinegar into the top of the jar and close or roll up the lid. I also advise you to find out how to prepare

If traditional vegetable preparations You’ve been bored for a long time, and you want to pamper yourself and your loved ones with some canned “exclusive”, we advise you to prepare Korean-style cucumbers for the winter. This one is spicy cold appetizer It will appeal to all lovers of spicy and crispy foods, and after trying it once, you will probably include Korean cucumbers for the winter in the list of your favorite preserves. Let's check?

Cooking cucumbers in korean style It is noteworthy that overgrown and slightly yellowed cucumbers are perfect for this preparation. These are completely unsuitable for pickling, but for cooking savory snack- And how. For Korean-style preparations, as well as for other types of preserves, pickling varieties of cucumbers with dark pimples are best suited. The main companion of cucumbers sharp workpiece, of course, is carrots, from which the name of this preservation comes. However, there are recipes without adding carrots, but this does not make the cucumbers any less tasty, because the spicy aromatic marinade works wonders. Also, Korean-style cucumbers for the winter can be prepared with the addition of bell peppers, onions, garlic, hot chili peppers, tomatoes and even eggplants - here everything is decided only by your taste. Additional Ingredients, undoubtedly, make the snack more satisfying and attractive in appearance. For example, if we take bell pepper different colors, the preparation will turn out incredibly bright and appetizing. Hot pepper chili and garlic allow you to adjust the spiciness of the preparation, so add these components at your discretion.

The technology for preparing cucumbers in Korean is extremely simple. Cucumbers and other vegetables, if used in the recipe, are chopped, mixed with the marinade and infused for several hours. Separately, it is worth mentioning the cutting of vegetables. If you want the cucumbers to have a pleasant crunch in the preparation, you should not chop them too much - it is best to cut them into strips about 4-6 cm long. Small cucumbers up to 10 cm long are cut in half lengthwise, and then again into two parts. Larger fruits should be cut lengthwise twice, and then crosswise in half again. As an option, the cucumbers can be cut into slices about 1 cm thick. If cut very thin, the cucumbers will lose their elasticity during pickling and will not crisp. Carrots are usually grated to Korean salads in the form of a long straw. You can also grate cucumbers on this grater. Each housewife chooses her own method of cutting vegetables based on personal preferences, so it is better to experiment in this matter. By the way, do not forget to pre-soak the cucumbers before canning - this procedure refreshes the vegetables, makes them elastic and crispy, and at the same time removes small particles of soil.

Marinade for Korean cucumbers is most often prepared from a mixture of vegetable oil, vinegar, salt, sugar and spices. Often added to the marinade soy sauce or mustard. It is usually recommended to marinate vegetables for an average of 3 to 5 hours, stirring occasionally, but if necessary, you can marinate vegetables overnight, for 8-10 hours. During this time, even more juice will be released, and this is exactly what is needed for the subsequent filling of vegetables in jars. It is most convenient to take small jars for blanks - 0.5 l or 1 l in volume.

Of course, a very important attribute of Korean-style cucumbers for the winter are spices and seasonings, which give the preparation that very spicy taste and a unique aroma. Easiest to use ready-made seasoning for Korean carrots, which today are not difficult to purchase in any store. But if you don’t have one at hand, it doesn’t matter. You can make the seasoning yourself by grinding a teaspoon of black peppercorns, a teaspoon of coriander seeds, a teaspoon of dried garlic and ground chili pepper on the tip of a knife using a coffee grinder or mortar. From specified quantity ingredients you will get 1 tablespoon of seasoning. If desired, you can also use ground sweet paprika. It is worth noting that coriander is constant ingredient Korean salads, so if you want to prepare the preparation according to all the rules, be sure to add this component.

Korean-style cucumbers for the winter will become an excellent alternative traditional salted and pickled vegetables, diversifying your diet. When serving, this appetizer can be topped with soy sauce. sesame oil or sprinkle with lightly toasted sesame seeds in a dry frying pan. Spicy cucumbers with spicy and sweet notes are simply amazingly delicious, try it yourself!

Korean pickled cucumbers with carrots

Ingredients:
2 kg cucumbers,
500 g carrots,
10-15 cloves of garlic,
125 ml vegetable oil,
125 ml 9% vinegar,
100 g sugar,
80 g salt,
1 tablespoon Korean carrot seasoning.

Preparation:
Soak the cucumbers in cold water for 5-6 hours or overnight, but no more than 10 hours. Dry the soaked cucumbers and cut off the ends. If there is a thick peel, it can be cut off. Cut the fruits into cubes or long strips 2-2.5 cm thick. Grate the carrots using a Korean salad grater and mix with the cucumbers in a bowl. Add garlic passed through a press. To prepare the marinade, mix vinegar, seasoning, sugar and salt until completely dissolved. Add to vegetable mixture marinade and vegetable oil. To stir thoroughly. Cover the bowl with a lid and place in a cool place for 6-8 hours, stirring the mixture every 1-2 hours. Place the salad in sterilized jars and fill to the top with the juice released during pickling. If there is not enough juice, you can add required amount hot boiled water. Cover the jars with sterilized lids, place the jars in a saucepan and sterilize in boiling water: for 500 ml jars it takes 10-15 minutes, for liter cans- 25 minutes. Seal the jars tightly, turn them upside down, cover with a blanket and let cool completely. After this, the jars can be stored in a cool place.

Salad “Cucumbers with carrots in Korean style” (grated)

Ingredients:
2.5 kg of cucumbers,
2 large carrots,
1 head of garlic.
Marinade:
1/2 cup 9% vinegar,
1/2 cup vegetable oil,
1/4 cup sugar

1 tablespoon salt (or more to taste)

Preparation:
Grate the peeled carrots on a special grater for Korean salads. Using the same grater, grate the cucumbers to the core with seeds. Add garlic passed through a press to the vegetable straws. Season the resulting mixture with marinade prepared from a mixture of these ingredients. Mix the salad, wrap the container cling film and put in the refrigerator for a day, stirring 3-4 times during this time. Before canning, mix the salad again, place in sterilized jars and pour in the marinade. Sterilize and seal jars of salad. Turn the jars upside down and let cool under a warm blanket.

Korean cucumbers for the winter without carrots

Ingredients:
4 kg cucumbers,
4 heads of garlic,

1 glass of 6% vinegar,
1 cup of sugar,
3 tablespoons salt,
2 tablespoons ground black pepper,
1 bunch of dill,
1 bunch of basil.

Preparation:
Soak the cucumbers for several hours in ice water. Cut off the ends of the fruits. Cut the cucumbers in half or into 4 pieces lengthwise. If the fruits are long, you can additionally cut them in half crosswise. Place the cucumbers in a bowl, add chopped herbs and chopped garlic. Mix vegetable oil, vinegar, sugar, salt and pepper. Season the cucumbers with marinade and mix thoroughly. Cover the bowl with cling film or cover with a lid and leave to marinate for 5 hours, shaking the bowl every hour. Place the cucumbers in sterilized jars and pour in a mixture of the juice and marinade. Sterilize jars covered with lids in boiling water, then seal tightly.

Korean cucumbers for the winter with coriander (without carrots)

Ingredients:
2 kg cucumbers,
1.5-2 heads of garlic,
250 ml vegetable oil,
250 g sugar,
100 ml 9% vinegar,
6 tablespoons of salt (without a slide),
2 teaspoons coriander seeds,
2 teaspoons ground paprika,
1 teaspoon ground pepper Chile,
1 liter of water.

Preparation:
Soak the cucumbers in ice water for several hours, then cut off the ends and cut the fruit into long thin strips. Add garlic passed through a press. Place cucumbers in sterilized jars. To prepare the marinade, pour water into a saucepan, add vegetable oil, salt, sugar and spices. Stir to dissolve the ingredients and bring to a boil. Add the bite and pour the marinade over the cucumbers in the jars. Cover the jars with lids and sterilize in a pan of boiling water. Roll up the jars with sterilized lids, turn them upside down, wrap them in a blanket and cool for 24 hours.

Korean cucumbers for the winter with mustard (without carrots)

Ingredients:
4 kg cucumbers,
1 head of garlic,
1 glass of 6% vinegar,
1 glass of vegetable oil,
200 g sugar,
100 g salt,
2 tablespoons mustard powder,
2 tablespoons ground black pepper.

Preparation:
Soak the cucumbers in cold water for 3-4 hours. Cut off the tails and cut lengthwise into strips. Place the cucumbers in a bowl and add the garlic pressed through a press. Mix vegetable oil with vinegar, sugar, salt, mustard and black pepper. Pour the resulting mixture over the cucumbers, stir, cover the container with a lid and leave for 3 hours. Place the cucumbers in sterilized jars and fill to the top with marinade. Sterilize jars in a saucepan with boiling water (10 minutes for half-liter jars, 20 minutes for liter jars), then seal tightly.

Korean cucumbers with carrots and bell peppers

Ingredients:
For 5 1 liter cans:
3 kg cucumbers,
1 head of garlic,
500 g carrots,
500 g bell pepper,
500 g onions,
1 hot chili pepper.
Marinade:
150 ml vegetable oil,
150 ml 9% table or apple cider vinegar,
5 tablespoons of sugar,
2 tablespoons salt.

Preparation:
Cut cucumbers and hot peppers into slices, onion- in half rings, bell pepper - in strips. Grate the carrots for Korean salads, pass the garlic through a press. Place all the ingredients in a container and pour over the marinade made from a mixture of vegetable oil, vinegar, sugar and salt. Cover the container and leave to marinate for 3 hours, stirring occasionally. After this, distribute the salad into sterilized jars. Sterilize the jars, covered with lids, in a water bath for 25-30 minutes. After this, the jars can be rolled up.

Spicy Korean cucumbers in tomatoes for the winter (without carrots)

Ingredients:
1 kg cucumbers,
500 g tomatoes,
1 large head of garlic,
1/2 hot chili pepper,
100 ml 9% vinegar,
100 ml vegetable oil,
100 g sugar,
1 tablespoon salt,
1/2 tablespoon Korean carrot seasoning.

Preparation:
Cut cucumbers and hot peppers into slices. Make cross-shaped cuts on the tomatoes and place them in boiling water for a few seconds, then remove the skin and cut the tomatoes into slices. Pass the tomatoes and garlic through a meat grinder or chop using a blender. Pour the resulting mass into a saucepan, add cucumbers, hot peppers, vegetable oil, salt and sugar. Bring the mixture to a boil and simmer for half an hour, stirring constantly. Pour in vinegar and seasoning, cook for another 5 minutes. Divide the mixture into sterilized jars and seal with sterilized lids. Turn the jars upside down and leave to cool under a blanket for a day.

Korean-style gherkins for the winter

Ingredients:
1 kg gherkins,
3-4 cloves of garlic,
2 tablespoons 6% vinegar,
1 tablespoon soy sauce,
1 tablespoon vegetable oil,
1 tablespoon Korean carrot seasoning
1 teaspoon sugar.

Preparation:
Cut off the ends of the gherkins and cut the fruit into thin strips. Mix vegetable oil, vinegar, soy sauce, salt, sugar and seasoning. Mix chopped cucumbers with marinade and chopped garlic. Let marinate for 2-3 hours, then place the cucumbers in sterilized jars. Cover the jars with lids, place in the oven and sterilize at 80 degrees for 10-15 minutes. After this, the cans can be rolled up.

Korean cucumbers for the winter will remind you of bright sunny moments warm summer, so hurry up and prepare this delicious snack now! Bon appetit!