Krokodylki

I make something very similar, they're called "Mexican" :) Crazy hot, but deeeelicious, I love your name for them

I didn't know this recipe, but the little cucumbers look fantastic (they really do look like little crocodiles)! They must be delicious!!

They really do have something of the crocodile about them :)

I love dill pickles, and with chili they must be delicious!

I love cucumbers with chili, and I've never had these, I'd love to make them, but I'm wondering what would happen if I left the oil out of the brine. We're not big fans of that oily layer on top of marinades.
And one more thing, does the brine really have no water at all, just sugar, vinegar and oil?
Best wishes :)

The name is disarming! But they really do have something of little crocodiles about them :)

Thank you all for your comments!
@zauberi, I'm sure these cucumbers have more than one name :) They really are hot :D
@Silasmaku, Mopswkuchni, they're delicious :) Worth trying.
@Russkaya, Kornik, oh, they do, and not just in looks. They can be dangerous :)
@Basiku, welcome back from vacation. I already read your trip report! I don't know if you can leave out the oil. I've never tried, because it doesn't bother me. There's no water in the brine.

Flowerek, thank you so much, I'll try to make them exactly according to the recipe (maybe I'll reduce the amount of oil) because the recipe really encourages me to do some preserving :)
PS. I'm back from one vacation and almost packed for the next one ;) )))

I made them and my family went crazy, they were upset that I only made one batch :D True, there were a lot of people at dinner, but not a single crocodile was left

I'm so glad you liked them. I should have written to make a double or even triple batch right away :)

I'm planning to make more…
And a certain seven-year-old really loved them, but that kid amazed me, because he praised everything I served him on vacation and asked for the recipe for his mom :D

Maybe a future food blogger is growing up ;)

No pasteurizing??

I don't pasteurize them, but they never stayed around longer than a month. If they're meant for winter stock, you can pasteurize them.

Thanks :)

I made them for the first time. And now I'm making 2 more batches :) The jar was eaten before I even closed it. The next one is for dinner. I don't think they'll last long.
The preparation is wonderfully simple. It's only time-consuming because they have to sit for a while.

Great that you liked them. Waiting really is the longest part :)

They look delicious, I think I'll be tempted to make them :) I'm just wondering about the amount of sugar, a whole 1 kg???

There really is a lot of sugar, but the crocodiles themselves come out sweet and spicy. Even so, they're not too sweet. I recommend trying them :)

Crocodiles are number one at my place too :) I just know the recipe in a slightly different form – I add a whole packet of hot paprika or chili (with hot paprika they're not as hot as with chili, and I think people who don't like spicy food will enjoy them), 3/4 cup of vinegar, and only half a kilo of sugar. Last year I made them from four kilos, pasteurized them, but after three months there was nothing left (and there are only two of us :) )
Best wishes and I RECOMMEND them :)

How can we save the crocodiles if we added too much chili?

Unfortunately I don't think there's much you can do. At most they'll be a lot hotter. You could add more sugar, but they're already quite sweet, so I don't know if that would hurt them. You could also skip the garlic, which also adds heat to the cucumbers. Or maybe divide the brine, dilute it a bit and make more cucumbers? I hope the crocodiles don't turn out too spicy in spite of everything.

How many minutes should they be pasteurized?

About 15 minutes is enough, but pasteurizing isn't necessary here.

Is it definitely heads of garlic????

Yes

Thanks for the answer. This weekend I made cucumbers from a similar recipe and they came out terribly garlicky, so that after eating one I reek of garlic from a mile away. But I think I made 2 mistakes – the garlic was finely chopped and the heads were big. That's why I was wondering if it meant cloves. Besides, I diluted the vinegar to 5%, but I think it should be 1.5 cups of 10%…. I'll make it again. The "mega garlic" batch will be saved for cold season ;)

Hello, I'm planning to make the little cucumbers, but I have a question: can I use fine salt?

And one more thing, do cucumbers that aren't canned have to be kept in the fridge?

Isabela, you can use fine salt. Cucumbers that aren't canned can be kept for a few weeks outside the fridge, but in a dark, cool place, like a cellar. If they need to last longer, it's better to can them.

thank you :)

I don't pasteurize them and after a year they taste the same :) and nothing happens to them.. Cheers

Good to know they keep :) Best wishes

I'm making them for the second time this season right now :) They're Delicious, thanks for the recipe

I'm so glad you like them. Thanks for the comment and best wishes :)))

I've never pasteurized the crocodiles and they're great even after a year.
That's exactly the biggest advantage of this recipe, you don't have to pasteurize! :)
I also only add half a teaspoon of chili because I can't eat very spicy food.

Thanks for the comment and for confirming my belief that pasteurizing is unnecessary here :) I'm glad you like them.