Hot cucumbers for winter pickled with vinegar

Step-by-step cooking

1. Step 1:

   

   How to make hot cucumbers pickled with vinegar for the winter? Traditionally, cucumbers for preservation (it does not matter whether this is salting or pickling) are pre-soaked in ordinary cold water for at least two hours. Thanks to this, vegetables are saturated with moisture, literally come to life and become as crispy as possible.

2. Step 2:

   

   Then cut off the tips of the cucumbers on both sides. This is necessary so that the vegetables are pickled as quickly as possible and become ready for use. But you can skip this step. That is, you can leave the cucumbers whole.

3. Step 3:

   

   Pre-wash the cans with baking soda and sterilize. Add dill seeds, chopped horseradish root and hot chili pepper to each jar. Put the amount of hot pepper at your discretion, soberly assessing the capabilities of your body.

4. Step 4:

   

   Cut fresh garlic into plates, prepare hot pepper peas, allspice peas and cloves.

6. Step 5:

   

   Then you should put cucumbers in jars. Since I have small cucumbers, I just put them in a chaotic order. And larger vegetables are put in jars vertically, close to each other. Fill the jars with boiling water, pouring it into the center, right on the cucumbers. Leave the jars covered with lids for fifteen minutes.

7. Step 6:

   

   Pour the same amount of cold water into the saucepan that is already in the jars. It took me about half a liter of water for a liter jar, but it's better to make a little more marinade, because it will be needed further. Bring the water to a boil. Add salt, sugar and vinegar. Stir until the ingredients dissolve and boil for three minutes.

8. Step 7:

   

   While the marinade is boiling, it is necessary to drain all the liquid from the jars. You won't need it anymore. Fill the jars with boiling brine, trying not to fall directly on the glass so that it does not burst. Pour boiling water in the center, right on the cucumbers.

9. Step 8:

   

   Put the jars covered with lids in a preheated oven to a hundred degrees. After five minutes, increase the temperature to one hundred and twenty degrees and sterilize for about fifteen more minutes. After the sterilization is finished, open the oven door slightly and let the cucumbers cool down a little. Then carefully remove the jars from the oven, top up the marinade and tighten the lids.