Pickled cucumbers for the winter in jars. Crispy cucumbers for the winter: how to pickle? We close cucumbers for the winter crispy with and without vinegar, with oak leaf and pine branches, with mint and apple juice - Women's opinion - Ekaterina Danilova

Dedicated to lovers of pickled cucumbers! Fragrant, spicy and incredibly mouth-watering recipes will appeal to true gourmets.

Pickles won the favor and disposition of home cooks due to their high conservation properties. But no less significant merit is their taste. The combination of refined and traditional spices allows you to create a wide variety of flavor compositions and aromatic shades. Indeed, it is impossible to create two identical marinades, even with strict adherence to the recipe. But it is precisely because of this that the unique and inimitable taste of homemade pickled cucumber is born.

Pickling is one of the ways to prepare food for the winter. For marinades, organic acids (lactic, acetic) and spices are used to enhance the taste of vegetables. Cucumbers are seasoned with "golden classics" - black, allspice, laurel and dill. Modern additives are considered - tarragon, cilantro, rosemary, vegetable oils. They diversify the taste and bring exotic notes.

A selection of the best recipes for pickled cucumbers will help those who are still in search of their "crown blank". But, perhaps, she will pleasantly surprise those experienced culinary specialists who already have the title of an unsurpassed master of marinated cucumbers.

9 Pickled Cucumber Recipes

Recipe 1. A simple and quick way to pickle cucumbers

For a 3-liter jar: about two kilograms of fresh and elastic cucumbers, 1/2 teaspoon of citric acid, 3 tbsp. spoons of salt, 2 tbsp. spoons of sugar, 2 bay leaves, 10 black peppercorns, onion, 3-4 garlic cloves, hot pepper edge (without seeds), 2-3 horseradish root rings, herbs (optional), 1.5 liters of water, 3 aspirin tablets .

Wash and dry cucumbers, greenfinch. Free the garlic and onion from the husk and cut into slices and rings. Wash the hot pepper, remove the sharp seeds and cut off a piece, focusing on the passion of the household for pepper. Wash off the dirt from horseradish, peel and cut into rings, also in the amount that is acceptable for the family. Boil the jars over a steam bath or heat for 10-15 minutes in the oven. Sterilize the lids with boiling water. Put spices, spices and vegetables in jars, alternating with each other. For better pickling, it is customary not to put cucumbers in a jar, but to put them vertically. Pour sugar, salt, acid on top and put aspirin. Pour boiling water over prepared jars, trying to do it slowly and evenly in the middle so that hot water does not directly touch the glass. Close with "tins" and roll up with a canning key. Quickly turn over and leave to "warm up" under warm clothes. Quick and tasty marinated cucumbers will be ready for tasting in a few days. But it is better to delay this pleasure until the winter feasts.

Recipe 2. Pickled cucumbers with tomatoes

For a 3-liter jar: 0.8 kg of cucumbers, 0.8 kg of dense tomatoes, a garlic head, 5-7 pieces of black and allspice, 2-3 cloves, a dessert spoon of vinegar essence, 3 tbsp. spoons of salt, 3 tbsp. spoons of sugar, 1.5-2 liters of water.

This set looks very colorful. The combined flavors of cucumbers and tomatoes are different from those that appear when pickling these vegetables separately. The preparation can be supplemented with other vegetables, the main condition is to use only fresh and dense ones, and tomatoes can generally be slightly unripe.

Sort and wash vegetables. It is advisable to sterilize clean jars and lids. For marinated assorted jars with screw caps are suitable - practical, convenient and safer. Place the dill on the bottom of the jars. Cucumbers get rid of spouts and bitter tails. Pierce the tomatoes shallowly with a toothpick in the place where the stalk grew. This will help them maintain integrity while pouring hot marinade. Vegetables are freely placed in jars, alternating with each other. Pour boiling water into the jar, filling it to the very top. Cover with lids and do not disturb for 30 minutes. Return the cooled liquid back to the pan and boil again, but this time with salt and sugar. While the marinade is boiling, put peeled garlic cloves and seasonings - peppers, cloves to the cucumbers and tomatoes. Five minutes is enough for the marinade to boil. Remove the saucepan from the stove and add the essence. The amount of acid can be reduced to 1 teaspoon, but on condition that the roll is stored in a cool basement. Pour jars with sour-sweet-salty marinade. The liquid should not only cover the vegetables, but also reach the very edge of the neck. Tighten the jars with lids without delay, and send them to bask under a warm “fur coat” for a day or two. Assorted take out to the cellar. If there is high humidity in the place of storage, then it is better to protect the metal covers of the seams with plastic films. Such lids will not succumb to corrosion for a long time, and this will increase the shelf life of precious jars.

Recipe 3. Bulgarian pickled cucumbers

For 12 half-liter jars: 4 kg of gherkin cucumbers, 2-3 garlic heads, 2 teaspoons of unground black pepper, 3 bay leaves, a bunch of dill and horseradish leaves (fruit leaves are also possible), 300 ml of 9% vinegar, 3 tbsp . spoons of salt, 200 g of sugar, 2 liters of water.

The older generation remembers the classic "Bulgarian cucumbers". And this recipe from the culinary piggy bank came to us so that we could enjoy the taste of crispy branded cucumbers.

Fresh, just wash the cucumbers from the garden. Sort the greens, peel the garlic and rinse everything too. Arrange garlic, pepper, parsley, dill and horseradish leaves in jars.

Prepare a salty-sweet marinade. All ingredients should boil in a large saucepan. Immediately after boiling, add vinegar to the marinade and lay out the crumbs. Cover the pot with a lid and let it cook for another five minutes. As soon as the cucumbers change color, immediately remove them from the hot surface. At this stage, you should be especially vigilant not to overcook the gherkins, otherwise they will lose their crunch and become soft.

When the crumbs are cooked, transfer them to jars, pour the marinade to the top. "Bulgarian" gherkins roll up with lids, turn over and wrap warmer. When cool, transfer to a storage room for tasty preparations.

Recipe 4. Crispy Sweet Pickled Cucumbers

Per liter jar: 300-400 kg of small cucumbers, 3 garlic cloves, 5 pcs. black pepper, 3 pcs. allspice, 3 bay leaves, 2 dill umbrellas, 1 horseradish leaf. For marinade per 1 liter of water: 50 g of salt, 150 g of sugar, 1 teaspoon of citric acid.

How to sweeten life, and not to be cloying? Of course, sweet and sour pickled cucumbers. The sweet marinade is soaked in spices and herbs, and makes the cucumbers sugary and crispy. The taste is such that a jar of cucumbers leaves in one go.

Pour water into clean jars to the bottom and send for sterilization in the microwave or oven. Boil the lids in water for a couple of minutes. Spread spices, garlic and herbs evenly in steamed jars. If the leaves are large, cut into pieces. “Put” elastic and clean cucumbers in jars. Gently pour cool boiled water, cover with lids and leave for 20 minutes.

Drain the cooled water and measure its amount in order to correctly calculate the proportions of salt, sugar and acid. Prepare a sweet-salty marinade and bring over low heat to a temperature of 100 degrees. At the end, add acid, pour steamed cucumbers. Roll up the jars, turn over and put in a secluded place. You may not wrap. A day later, send a sweet-spicy and crispy delicacy to a temporary place of residence in a cool pantry.

Recipe 5. Pickled cucumbers with mustard

For a 3-liter jar: 2 kg of cucumbers, 3 cloves of garlic, 4 pcs. black pepper, 3 cloves, 2 laurels, 0.5 teaspoons of mustard seeds and dry mustard, horseradish leaf, 2-3 sprigs of tarragon, celery, parsley and dill.
For marinade for 2 liters of water: 60 g of salt, 100 g of sugar, 130 ml of 9% vinegar.

These cucumbers are unforgettable! Mustard gives an incredible crunch and elasticity to cucumbers. But if there is not enough spiciness in the recipe, then you can put more rings of horseradish roots and hot peppers. Vigorous additives will make the appetizer not only more spicy, but also increase its shelf life.

Soak cucumbers and let soak in water for elasticity. Coarsely chop the washed greens. Disassemble and clean the garlic. Prepare the marinade. Pour salt, sugar with water, add pepper, parsley and cloves. In jars, sterilized and dry, pour vinegar, put garlic, both types of mustard and herbs. Lay cucumbers vertically on them. Gently pour the hot marinade over the glass. Cover with metal lids and place in a large sterilization bowl for 15 minutes. Remove jars from boiling water and seal with a seaming key. Banks should cool gradually, under a warm blanket. After one day, take the cucumbers in a mustard marinade to a place with the appropriate temperature regime.

Recipe 6. Pickled cucumbers in their own juice

For 5 half-liter jars: 2 kg of fresh cucumbers, 1 garlic head, 1 teaspoon of red pepper powder, 2.5 tbsp. spoons of sugar, 50 ml of vegetable oil, 1.5 tbsp. tablespoons of salt, 100 ml of 9% vinegar, dill bunch.

Prepare all ingredients. Rinse medium-sized vegetables thoroughly, cut off the tails and cut in half (into quarters). Transfer greens to a large bowl, add chopped dill to them. Send sugar, salt, oil, pepper, as well as garlic passed through a crush here. Mix all the ingredients slowly and gently, allowing the seasonings and spices to wrap themselves around the cucumbers. They will take 2-3 hours to marinate. This time is enough to serve juicy cucumbers directly to the table. But our mission is more far-sighted - to keep them in this form until winter. Put the cucumber halves with spices and herbs into clean sterile jars, pour over the juice that has been created and cover with lids.

Spicy cucumbers must be sterilized. To do this, lay the fabric in several layers on the bottom of the metal container and put the cans on top. Fill with water to the place where the walls pass into the neck. Turn on the fire and from the moment of the first bubbles of boiling, stand for 5 minutes. If the jars are larger than half a liter, then increase the boiling time to 10 minutes. When the cucumbers in the jars are sterilized, roll up the lids, turn over without wrapping, let stand overnight. Send jars of cucumbers in their own juice to places where especially tasty winter preparations are kept.

Recipe 7. Pickled cucumbers for the winter with ketchup

For 6 liter jars: 4 kg of small cucumbers, 12 garlic cloves, 6 bay leaves, 2 teaspoons of black peppercorns, a bunch of dill. For the marinade: 250 g ketchup (spicy, chili), 2 tbsp. tablespoons of salt, 1 cup of sugar, 200 ml of 9% vinegar, 2 liters of water.

This preparation of pickled cucumbers will appeal to those who love sweets. One of the main roles in this recipe is assigned to ketchup. But he gives cucumbers only taste and sweetness, the color remains only in the marinade.

Prepare products for marinating. Cucumbers - soak, wash, remove the tips with a knife. Dill - wash, dry. Garlic - peel, cut into slices. At the bottom of each jar - garlic, peppercorns, parsley and dill. Next up is cucumbers. Lay them tightly, and cover the jar with the remaining dill sprigs at the very top. From the ingredients for the marinade, cook the tomato sauce. Bring to a boil and pour the waiting jars with the still boiling marinade. Cover with "tins" and put in a large bowl with warm water. Boil and sterilize on a quiet flame for about 15 minutes. Roll up, cover with a blanket, let "rest" 12 hours. Take sweet cucumbers to the cellar. A month later, you can treat your family and friends.

Recipe 8. Pickled cucumbers in spicy adjika

For 11-13 liter jars: 2.5 kg of well-ripe tomatoes, 1 kg of sweet red pepper, 5 kg of medium cucumbers, hot pepper pod (or to taste), 2 heads of garlic, 3 tbsp. tablespoons of salt, 200 g glass of sugar, 200 g of 9% vinegar, 200 g of vegetable oil.

Prepare products for adjika: rinse and dry tomatoes and peppers. From sweet pepper, select seeds and cut off the stem, chop into cubes. Scald the tomatoes with boiling water, and then transfer them to ice water so that they easily say goodbye to the skin. Cut out the growth site of the stalk and finely chop. Mix peppers and tomatoes in a large bowl with granulated sugar, oil, salt and vinegar. Boil the mixture over low heat for 15 minutes. Meanwhile, prepare the cucumbers. Wash and cut them into circles. Transfer to the tomatoes and peppers that are being prepared on the stove and boil for another 15 minutes. Then add chopped garlic and chopped hot pepper (possible for greater spiciness with seeds). Boil adjika with cucumbers for another 5 minutes. Arrange a savory snack in sterile jars, roll up the lids treated with boiling water, turn over, cover and do not disturb for 12-14 hours. Send pickled cucumbers in spicy adjika to a cool room where other canned blanks are stored.

Recipe 9. Cucumbers pickled in Indian apple cider vinegar

For 3-4 liter jars: 2.5 kg of young cucumbers, 2 sweet peppers, 3 hot peppers, 3 cloves of garlic, 2 onion heads, 2 tbsp. spoons of allspice, 1 teaspoon of cloves, 125 g of salt, 500 ml of apple cider vinegar for each liter jar.

This way of pickling cucumbers is very special and unusual. Marinade for pouring is prepared without water, exclusively on apple cider vinegar. Cucumbers are obtained with a delicate, spicy and pleasant taste.

Wash green, young cucumbers and pour ice water for 8 hours (or night). Peel onion and garlic. Finely chop the vegetables: onion - rings, garlic - slices. Rinse bitter and sweet pepper, remove grains and ponytails. Cut into thin even stitches. Mix salt and all spices with natural apple cider vinegar. Bring the marinade to a boil. Sterilize jars with lids in the usual way. Put the cucumbers in glass containers, after rinsing them with water. Pour cucumbers with hot spicy marinade, cover with lids and roll up or close if the lids are screw. Turn beautiful jars on their “head” and leave to cool. Store pickles with a spicy flavor of India indoors with a cool temperature and decent company.

Cucumbers will delight you with a fragrant crunch until the very spring, if you follow some rules and little tricks when harvesting them.

1. The cause of the “explosion” of pickled cucumbers is most often poorly processed jars.
2. So that the cucumbers do not lose their emerald color, they must be doused with boiling water before pickling.
3. Don't overdo the garlic. If stored for a long time, cucumbers will start to taste bitter.
4. For pickling with acid, it is better to take natural vinegars - apple, wine.
5. Put only salt with large crystals and no additives in the marinade.
6. Spread vegetables in a jar very tightly. Less space means more crunch.
7. You can store cucumbers under the marinade without additional cooling, but in a dark place.

Pickles- an indispensable attribute of winter treats. Juicy, fragrant with sourness and spiciness - they are welcome guests on every table. Let autumn take care of a generous harvest, and we will preserve its gifts so that winter always remains a hospitable and hospitable hostess.

Who doesn't love crunchy spicy pickled cucumbers for the winter?! After all, they are a great snack for all occasions! Pickled cucumbers are included in many delicious recipes for various dishes: salads, shawarma, hot dogs, pizza, first courses (pickle, cabbage soup) ... And if there is a jar of such cucumbers in the house, then it is much easier for the hostess to cook something in a hurry hand or do something more complex, original and interesting to treat guests.

Today it is not a problem to buy in a store where they are presented in a wide range. But, nevertheless, many believe that no purchased cucumbers can be compared with home-made ones; because they are oversaturated with preservatives (in particular, vinegar) and extra spices that cover the natural taste of cucumbers. Homemade marinades taste completely different! By the way, preparing pickled cucumbers for the winter is much easier than it seems to inexperienced chefs. Following the detailed recipes, you will certainly succeed. And not only marinating!

And, before you start making pickled cucumber blanks, you need to choose the right vegetables for this. What should pickled cucumbers look like? Firstly, dense cucumbers are sorted for preservation. No way on "How pickle cucumbers for the winter "recipes vegetables with "cotton" pulp and dry cavities inside are not taken. A good cucumber should be firm, and if you break it, it diverges with a crunch. But it happens that even good cucumbers can wilt slightly after lying in the heat or under the sun during the day. In this case, they can be "restored": poured into a basin or bucket of cold water and kept in it for 12-18 hours. If you plan to pickle a large volume of cucumbers, then it is convenient to soak them right in the bath; and bathe them immediately in it.

As, in principle, for any winter preservation, cucumbers must be thoroughly washed before pickling so that they do not leave dust and dirt. To optimize the washing process, it is necessary to take the cucumbers out of the container, rinse them in running water and, according to the pickling technology, cut off the buttocks from them and put them in a clean dish. An important role is played by the size of the cucumbers selected for harvesting. Small cucumbers no longer than 10 cm long are selected for pickling, while larger and meatier vegetables are needed for pickling.

"The classic recipe for pickling cucumbers for the winter"

On a glass jar with a capacity of three liters for blocking the workpiece, you need to prepare:
- about 2 kg of mature, but small cucumbers,
- 1-2 cloves of garlic,
- a piece of hot pepper,
- 3 tablespoons sugar sand,
- 5 full tablespoons salt,
- 60 ml of 9% vinegar,
- coriander and cloves optional
- 5 black peppercorns-peas,
- spicy preservation kit (dry dill umbrellas, horseradish leaves, currant leaves).

On the crispy pickled cucumbers for the winter buttocks of vegetables are allowed not to be cut if they are of good quality. Otherwise, when the tips are soft, it is advisable to cut them off. The closure container is thoroughly washed and sterilized. At the bottom, you immediately need to throw the selected spices: hot pepper, black peppercorns, garlic cloves, etc. With garlic, it is important not to overdo it, otherwise the concentrated garlic flavor will kill all other smells.

Cucumbers are stacked in jars as tightly as possible. In this case, a smaller number of cans will come out, and the efforts for cucumber harvesting will decrease. Between cucumbers it is necessary to lay dried dill umbrellas, horseradish leaves and currants. For one three-liter container, 2 horseradish leaves, 1 dill umbrella and 3-4 currant leaves will be enough.

Steep boiling water is poured into jars for cucumbers, aged for several minutes, drained into a container of a suitable volume (for example, into an enamel pan) and a fragrant marinade is prepared on it.

For marinade filling, sugar sand and salt are thrown into boiled water and completely dissolved. The fire under the pan is turned off, and table vinegar is poured into the filling, which cannot be boiled. Also, 9% vinegar is added in 1 tbsp. straight into the jars to the cucumbers. Then the marinade-boiling water is poured into a container with cucumbers and you need to wait a while until air bubbles come out of it. At the same time, the marinade must be topped up as necessary - in terms of level, it must coincide with the edge of the neck of the jar.

Next, the cans are quickly rolled up with boiled metal or twist-off lids. , turns upside down and wraps up with a blanket for three days for additional sterilization.

After that, the jars with the workpiece are transferred for storage in a pantry or a fairly cool basement. In this classic recipe for pickling cucumbers, there is no mention of pasteurization. In principle, it can be completely neglected, but only if the vegetables are washed very thoroughly in advance and the glass containers are sterilized with high quality. If there is any doubt about these facts, then winter pickled cucumber recipe in jars, before sealing, put in a saucepan and pasteurize in boiling water for 20 minutes.

"A quick recipe for pickling young cucumbers for the winter"

Delicious pickled cucumbers for the winter can be prepared by an accelerated and simplified method, for which one should prepare for one jar with a capacity of one liter:
- 10-14 pcs. young mature cucumbers (their number depends on the density of packing),
- 30 ml of 9% table vinegar,
- 2 tablespoons non-iodized salt
- 1 tbsp sugar sand,
- 12 cloves of garlic,
- 3 black peppercorns
- half an onion, chopped
- a small piece of hot pepper.

Young cucumbers are thoroughly washed under cool water before being placed in a container. Banks are heating up. A “litter” of onion rings, black peppercorns and garlic is placed at the bottom of the glass container. After that, cucumbers are packed into jars and poured with boiling water. After 5 minutes, the water must be poured into a suitable dish and cooked on it. To do this, grains of salt and sugar sand are dissolved in hot water, brought to a boil and removed from the stove. Table 9% vinegar is poured into the filling, it is stirred and poured into jars. After releasing air from the cans, they are corked with lids.

Assorted Pickled Cucumbers

Everyone knows about the excellent combination of vegetables with each other! And many take advantage of it; especially during winter preservation and pickling. So cucumbers are combined with onions, sweet peppers, tomatoes, carrots. Such a “neighborhood” has a positive effect on the effective taste of the blanks, plus, besides, having uncorked one jar, you can immediately treat yourself to various vegetables and effectively decorate the table with them. For a three-liter container you will need to take:
- approximately 1.5 kg of gherkins or small cucumbers,
- 3-4 cream tomatoes,
- 1 young juicy carrot,
- 1-2 sweet peppers,
- 1 small onion
- a piece of hot pepper,
- 2 cloves of garlic,
- 5-7 black peppercorns,
- 6 full tablespoons salt,
- 4 tablespoons sugar sand,
- 100 ml table 9% vinegar,
- a set of spices for conservation (cherry and horseradish leaves, dried dill, etc.).

Assorted pickling can also be done in a different ratio of vegetables. For example, take cucumbers with tomatoes in equal parts; Or put more sweet peppers in jars. Or you can cork cucumbers without a spicy preservation kit, getting by with only dried dill umbrellas and horseradish leaves. Carrots are also added at the discretion of the hostess for a tart flavor and aesthetic beauty. A small onion needs to be cut when laying in jars or added whole.

All selected components for pickling are washed with special diligence. Buttocks are cut off from cucumbers, cuts are made crosswise on ripe tomatoes at the point of attachment of the stalk. Sweet pepper is cleaned from seeds and cut into 6, 8 or 10 oblong strips. In a jar, vegetables are arranged according to this principle: from the bottom up from the smallest to the largest. Tomatoes with cucumbers are shifted with strips of sweet pepper along with dried dill and horseradish leaves.

The container with cucumbers is filled with boiling water, in which the vegetables are aged for no more than 10 minutes. After that, the liquid is drained into a separate bowl. Sugar sand, salt are also poured there, and the marinade filling is boiled, removed from the stove and table 9% vinegar is poured into it. The marinade is poured into jars for cucumbers and, after waiting 5 minutes to remove air, the workpiece is sealed and aged for 2-3 days under a cover for additional sterilization.

"Cucumbers for the winter in a sweet marinade"

When pickling cucumbers for the winter, the housewives in cooking the marinade are guided by the individual taste of their family. So, they make the filling for cucumbers sourer or sweeter. All previous recipes have suggested moderately salty marinade; but the following will introduce you to the technology of harvesting sweet cucumbers, which will certainly appeal to everyone.

So, for a three-liter jar you will need:
- about 1.8-2.0 kg of cucumbers,
- 2 young small carrots,
- 6 cloves of garlic,
- 2 full tablespoons salt,
- 6 tablespoons sugar sand,
- 6 full tablespoons 6 or 9% vinegar (depending on the desired acid),
- 5 peas of black pepper and cloves,
- 3 cherry leaves or blackcurrant,
- 3 dried dill umbrellas.

Previously, the butts are cut off from the cucumbers, washed with special zeal. The carrot is cut into 4 pieces lengthwise. Cherry leaves and dried dill umbrellas are first placed in the prepared container. Next, the jars are tightly stuffed with cucumbers, inserting strips of carrots between them and sandwiching slices of garlic. Water for filling is boiled, vegetables are scalded with it and left for a quarter of an hour. Then the liquid is drained, spices, sugar sand, salt are added to it, and the solution needs to be reversed again.

Cucumbers in jars are poured with the prepared solution, and vinegar is poured into them, and the container is clogged with lids. twisted pickled cucumbers sweet for the winter should cool upside down and covered with a blanket for about a day, after which they need to be rearranged in a cellar or cold pantry for safety.

Hello dear cooks!

A grasshopper was sitting in the grass, and it was like a cucumber, it was green. Everyone knows this funny song since childhood. But the vegetable season is just around the corner, poplar fluff is flying at full speed and we will be harvesting the first crop, namely Zelentsov. First, we will make, cook, then we will. Then we will start to preen and make face masks.

And only then, when they are visible, invisible, we will begin to hide them in jars. That is, we will make preparations for the future for the winter, because the holidays are just around the corner. It's great when you can prick on a fork and remember the heat, July, summer, rest and sand ... The memories are wonderful!

Well, as you may have noticed, this season's sensational topic is on the agenda - pickled cucumbers, which turn out crispy, and they will be prepared using only the most delicious recipes. Don't miss being at the peak of the wave.

Cook such culinary masterpieces with me and very soon your cellar will be filled with heaps of blanks, and your loved ones will only thank you for this. After all, homemade canning is always better and more fragrant than store-bought. So friends, let's go!

Love cucumbers, but such as to chop on a fork and sit crunching somewhere at the table. It is this appetizer that is loved by everyone, for its simplicity and serving. Once a dog lived in our family, so she ate them with us. Can you imagine?

I always have such blanks on my shelf, all because, without them, you can hardly make any famous salad, for example. How, without it on New Year's Eve, so you always have to make more than one batch of pickled gherkins.

To be honest, I think that you yourself can guess that in order to get amazing canned cucumbers in jars, you need to choose vegetables of the same size. And most importantly, that they are not empty inside, then both outside and inside the appearance will be 5+.

How to pickle cucumbers for the winter to crunch

Good question, maybe you need to know the secret of cooking. Or maybe it's all about the cucumbers themselves? Or does it depend on the variety? Do you want to quickly and quite tasty turn ordinary cucumbers into pickled ones and so that they certainly crunch? Then read this step by step guide.

• Secret number 1. It is necessary to put a leaf of horseradish in each jar of cucumbers, it is he who gives crunchiness in taste and madness in taste.
• Secret number 2. You must understand that all cucumbers can be conditionally divided into 3 types. If you ever noticed, you could see that the skin of all varieties is different. Those who are closely involved in this issue can tell you that this is a kind of shirt, which can be Slavic (large and medium fruits, but at the same time they have rare pimples on the skin), German (too many pimples) and Asian (smooth skin) .

So, this gives us what is necessary for pickling to take exactly the Slavic type, but use Asian and German for salads. Or choose exactly those gherkins that are specially bred for canning.

This first recipe will be a versatile classic, you can add and make adjustments as you wish. The main thing is that you learn and remember the right proportions of sugar, salt and vinegar for the marinade.

After all, it is he who is responsible for the full taste of the finished dish. Look at the ingredients and take note.

The standard set of spices and other components includes salt, sugar and the obligatory component of garlic with a dill umbrella. But everything else you can make as you please. For example, it can be black peppercorns, bay leaf, currant leaf, etc.

We will need:

a 3 liter jar of marinade will take about 1.5 liters; for 2 liter -1 l, for 1 liter -0.5 l

For a three-liter jar:

• cucumbers - 2 kg
• table salt - 3 tbsp
• granulated sugar - 3 tbsp
• vinegar 9% - 5 tbsp per liter jar or 1 tsp citric acid

optional:

• garlic - 6 cloves
• horseradish root - 1 pc.
• currant and cherry leaves 3-5 pcs.
• dill umbrella - 4 pcs.
• black peppercorns - 9 pcs.
• lavrushka - 2 sheets
• hot red pepper - half a pod

Stages:

1. First of all, harvest, it is advisable to do this in the morning, if the cucumbers are harvested in the evening, they will need to be soaked in cold water for a couple of hours. In any case, the vegetables need to be washed and sorted out well, you need to take only fresh and unspoiled fruits without flaws and dents.

Try to choose even fruits and that they are the same size, then they will be evenly salted and marinated in a jar.

Then take all the spices and herbs, if you want them to be present here. All the same, of course, it comes out tastier with them than without them. All leaves, especially if you take currants or cherries, should be poured over with boiling water. Peel the garlic cloves. Lay such a set at the bottom of the jar.

That is, in other words, you must take a clean jar and put horseradish root, currant and cherry leaves on the bottom, then chives, peppercorns and do not forget about parsley and dill umbrellas. If you like a spicy taste, then put more red hot pepper, but do not overdo it).

3. Your next action, the most responsible, is to beautifully push cucumbers into a jar. Try to put them on tightly so that more enters. Once this is done, turn on the pot of water.

And bring to a boil, and after active seething, pour the workpiece with drinking water. Cover immediately with a metal lid. In this state, the jar should stand for about 10-15 minutes so that it cools down a bit and you can pour the liquid back into the pan.

Advice! Don't forget to bring a towel and an oven mitt so you don't burn your hands.

4. After you have poured out the liquid from the jar, immediately pour in another water, also boiling.

If you let the cucumbers cool even a little and stand without water, then later they can become soft, and the crunchiness will disappear.

Do not forget that the lids are also taken only sterile, that is, boil them in water.

5. In the meantime, while the glass container is in the "second water", boil that first liquid again and add salt and sugar. Stir so that the bulk components dissolve, then pour in the vinegar essence or citric acid carefully and slowly.

6. Drain the water from that glass container with cucumbers, and immediately fill the jar with the prepared boiling brine. The easiest way to do this is through a funnel.

7. Cover with lids and wrap with a special key, turn the containers over and check that nothing runs anywhere. In an inverted position, wrap with a blanket and leave to stand for a night watch for about 24 hours. And then lower it into the cellar, and in the winter get it out and enjoy this cool snack for any occasion. Enjoy your meal!

Recipe for crispy cucumbers in 1.5 liter jars without sterilization

I decided to give you a little cheat sheet that you can easily copy to your wall in any social network or just put it on your desktop on your computer. Use on health.

She didn’t say the most important thing, having prepared according to this quick and simple recipe, you can store such pickled cucumbers anywhere, that is, in an apartment or a pantry at home. Well, say this does not happen, you are mistaken.

And so that you do not get confused and do something, I suggest watching this video.

Canning cucumbers with mustard - a recipe for the winter

To be honest, I am not a fan of mustard, but sometimes I put it, for example, in a dressing for okroshka. After all, they give a special taste and make the finished dish piquant and richer in taste. Due to it, the color of the brine changes a little, it only becomes more beautiful.

For a change, you can try this method of cooking, because trying something new is always quite interesting and a little scary, but what if you don’t like it. Therefore, start with a small volume, for example, make a blank in a 1 or 1.5 liter jar. Although nothing terrible will happen if you take 3 liters at once, especially when the family is large.

We will need:

based on a 3 liter jar:

• cucumbers - 1-2 kg
• dill - 5 umbrellas
• currant leaves - 5 pcs.
• cherry leaves - 5 pcs.
• bell pepper - 1 pc.
• garlic - 5 cloves
• bay leaf - 5 pcs.
• black peppercorns - 8 pcs.
• mustard seeds - 1 tbsp
• salt - 3 tbsp
• sugar - 3 tbsp
• vinegar 9% - 6 tbsp

Stages:

1. Cut off all the tips from the gherkins, if this is not done, and the vegetables are purchased, all nitrates will remain in them. If you have time, it is recommended to soak them for 2 hours. In any case, rinse well. Then put together with all the herbs in a jar.

Be sure to pour boiling water over cherry and currant leaves so that the jar does not break off and it does not take off.

2. Place the vegetables as tightly as you can, try to leave few voids in the jar. At the bottom, as usual, put all the ingredients on the list, except for sugar, salt and vinegar.

Boil the water and fill the blanks with it. Cover with iron lids. Leave for 10 minutes.

3. Then carefully drain the water into a cauldron or saucepan. And let it boil again. Fill the containers again, let stand for 10 minutes and drain the water back into the pan.

4. Then put salt and sugar in each jar. If you have a liter jar, then put 1 tbsp of sugar and 1 tbsp of salt, a two-liter jar - 2 tbsp of loose and if a three-liter jar, respectively, 3 tbsp of sugar and 3 tbsp of salt. Do not forget about mustard seeds, 0.5 tsp per liter jar, 1 tsp per three-liter jar.

And only after that pour in the vinegar, 2 tbsp per 1 liter jar, 2 liter - 4 tbsp and three-liter - 6 tbsp. Fill with boiling water.

5. Put the lid on top and screw the workpiece with a seamer. Turn the jars upside down and wrap with a towel and a fur coat. Let cool and take to a cool place.

Chopped cucumbers for the winter - you will lick your fingers!

Probably, this miracle is more like a salad, but again, everything will depend on how you cut the gherkins, in what way. After all, you can simply grind them into circles or pieces, or you can put them in a jar in the form of long segments, bars. As usual, are you doing? Share your opinion.

The convenience of this technique is that you immediately count, as soon as you open the workpiece, you can immediately lay out the cucumbers on a serving plate.

For the horizon. Do you know that cucumbers can be called pumpkin in another way, such is the original name. This is because they belong to the gourd family.

Recipe for Pickled Crispy Cucumbers with Citric Acid

As you can see, there are a lot of cooking recipes. And this one is interesting in its own way, namely because it is prepared without vinegar, and for piquancy a small spice is added in the form of red pepper. This is one of my favorite and unique options - just a miracle.

Without hesitation, read and repeat step by step all the steps. And then, ultimately, success awaits you, everything will definitely work out.

We will need:

per liter jar:

• cucumbers
• currant and cherry leaves - 3 leaves each
• horseradish root or leaf
• basil
• extragon
• garlic - a couple of cloves
• hot red pepper - 1 pod
• dill - umbrella
• topless salt - 2 tsp
• sugar - 2 tsp
• citric acid - 0.5 tbsp

Stages:

1. Steam sterilize jars. You can use another method, the one you like best.

2. Dip all the necessary greenery in boiling water, then place in jars. Lay the garlic cloves and red pepper down as well. Next, start tamping the cucumbers. But, before you lay them, you need to perform such an operation, dip the cucumbers 3 times in boiling water, that is, place the fruits in a colander and lower them. And only after that pack in jars. Place currant leaves on top.

3. Then put salt and sugar plus citric acid in each jar. Fill with boiling drinking water brought to a temperature of 100 degrees to the very top and roll up. After that, lift each container with the other side and let it cool under unnecessary things. It came out yummy and absolutely delicious. Also perfectly stored at room temperature in your apartment.

Here is such a simple recipe, as they say for centuries, can become your favorite and unique. Expand your notebook collection. Good luck.

Crispy sweet cucumbers per 1 liter in Bulgarian

This is really a superfood, well, this is for those who love sweet shades in taste. Personally, I am bastard from such, and my household members always look and lick their fingers, because the pickle turns out amazing. Thanks to the right spices and seasonings. That is how, in Soviet times, such delicacies were prepared and stored strictly in a cool room.

Previously, after all, almost no one knew that you can go and buy pickled cucumbers in a store, but why, if you can make such homemade greens quickly and easily. Special efforts are not needed here and beyond abilities too. So go ahead, ladies and gentlemen.

We will need:

• small size cucumbers
• mustard seeds - 1.5 tsp
• horseradish leaves - a couple of pieces
• garlic - 4 cloves
• black peppercorns - 6 pcs.
• bay leaf - 4 pcs.
• hot chilli pepper - 1 pc.
• black currant leaves - at your discretion
• cherry leaves - optional
• allspice peas - 6 pcs.
• dill - umbrella or dry
• vinegar 70% - a couple of drops under the lid

For 1 liter brine:

• salt - 40 g
• sugar - 150 g
• citric acid - 1 tsp

Stages:

1. Rinse vegetables and herbs well, pour over with boiling water. Next, cucumbers should be placed for 1 hour in cold water so that they become stronger and saturated with water. Then put everything in jars. That is, you need to put in each sterile jar all the ingredients on the list (except for those for brine).

And only after that, fill with boiling water and cover with lids, let stand for 10 minutes. Then drain the water and pour it into a saucepan. Boil it. You need to repeat this procedure several times, that is, 2 times.

2. And then make a brine from such water, add salt, granulated sugar and citric acid. Stir. And boil for a couple of minutes. And then fill the jars with such a marinade to the brim. Put on the covers and roll up the machine.

3. Raise the containers and lay on the other side, insulate with a blanket. Keep it like this for 24 hours. And then store in a cool place, such as a cellar or refrigerator.

The most delicious recipe for pickled cucumbers with red currants (per 3 liter jar)

What an unreal beauty, and what a taste, and aroma. Probably already salivating flowed from such phrases. Yes, it also happens that we are ready to give a lot so that for dinner we have a plate of meat and an excellent appetizer. Especially when the house is full of guests and you want to surprise them and feed them with all sorts of such homemade preparations.

In this version, currant berries replace vinegar, you must admit that it is much more useful.

I recommend to all those who often have a holiday in their house to take note of this culinary masterpiece. After all, trust me, it's worth it. And currant berries will not only decorate, but also give a delicate and sweetish taste to the finished product.

We will need:

marinade ingredients:

• drinking water - 1 l
• spices for pickling cucumbers
• garlic cloves
• peppercorns - 8 pcs.
• salt - 50 g
• granulated sugar - 100 g
• cucumbers 3 kg
• red currant - 2 tbsp.

Stages:

1. Wash the cucumbers and cut off the tails from each. This is necessary so that the gherkins marinate better. At the bottom of the jar, put spices for cucumbers and a currant leaf. Rinse the red currants and sort out the twigs.

Make a bookmark of cucumbers in a jar tightly, fill all the gaps that appear with currants.

2. Put berries on top of each jar too. When the cucumbers do not fit in the jar, you can cut them. Here is the beauty.

By the way, banks are not sterilized in advance.

3. Prepare the marinade, warm the water and add 50 g of salt and 10 g of granulated sugar to 1 liter of water, mix, and pour the prepared blanks. Fill straight to the top.

Cover with iron lids. Now it remains to sterilize them in a saucepan, lay a towel on the bottom and put the jars out. Pour warm water into the pot to the middle of the jar and boil the water for 10-15 minutes.

4. Then roll up under the lid and warm them under a warm blanket to room temperature in an upside down position. Cucumbers came out slightly pinkish in color. Send to the cellar for storage.

How to close cucumbers with vodka? Recipe for a half liter jar

Look for something original and unique, you have already found it. The fact is that in cooking, such an ingredient as alcohol is used quite often. For example, if you cook Easter cakes, or cook pasties, in a word, they are used in baking.

But in preparations, vodka is also often added to achieve the desired effect, the brine will never turn sour, and the jars will be transparent like glass. Well, plus the cucumbers will be crispy and moderately pickled. In general, a vodka marinade is what you need.

We will need:

for two half liter jars:

• any spices for the marinade (for example, dill, horseradish, garlic, hot peppers)
• gherkins - 1 kg
• sugar - 2 tsp with a slide
• salt - 2 tsp with a slide
• vinegar 9% - 50 ml
• vodka - 50 ml
• water 0.75 l

Stages:

1. First, place dill, garlic cloves and washed cucumbers in clean sterile jars. Then bring water to a boil in a saucepan. As soon as the water boils, add salt, spices and vinegar, vodka should not be added yet. Wait for it to boil again, and then follow the instructions.

2. Pour jars with contents with such a marinade. Pour water gently into the center, let stand for 10 minutes under the lids, this will be the first time, then drain the marinade and boil again. Refill the jars. Drain the water a second time and boil. Before the third call, you need to pour vodka into each jar. And then pour boiling brine.

And just now close the lids and wait for complete cooling. It will turn out amazingly tasty, and especially in winter, when there is severe frost.

Spicy crispy cucumbers with chili ketchup for the winter

Undoubtedly, you will also like this option. All because he is stunning, once already described something like that. In this note, I decided to mention again this method of seaming. I think you do not mind, but if you want, you can go and read another similar recipe.

Interesting fact! Imagine, the inhabitants of the Pacific Ocean, in order to keep cucumbers longer, wrap them in banana leaves. Here is such an original idea, of course I am skeptical about such information.

Pickled crispy cucumbers in a three-liter jar (awesome recipe)

The calorie content of pickled cucumbers per 100 g is only 16 Kcal, and there is generally zero fat.

We will need:

• cucumbers - about 1-2 kg
• apple juice - 0.7 kg
• dill umbrellas - 3-4 pcs.
• salt - 1 tbsp
• sugar - 1 tbsp

Stages:

1. Wash the vegetables thoroughly and cut off the “ass” from each cucumber. Then, together with dill, push them into jars. And then pour the juice into a saucepan and add sugar and salt. Boil.

2. And pour a glass container with such a marinade and let stand for 5-10 minutes, and then drain. Then repeat the procedure 2 times (fill-drain).

3. Seal with twist lids and leave to cool in any warm place, such as under a blanket. In a day, jars with delicious preparations can be taken to the pantry, and when the right moment comes, open them and treat all your relatives and friends.

Delicious Berlin-style cucumbers - a recipe like in a store

Anyone who likes to go to supermarkets and buy canned vegetables, at least once in his life saw jars of cucumber blanks on the shelves. Sometimes you want to create something similar in your kitchen. Well, why not, because it's easy to make a reality, especially if you take your vegetables from your garden. It will turn out even better.

In stores, you can see the name Uncle Vanya, so do not be surprised that this option is presented below.

We will need:

• small size cucumbers
• mustard seeds
• currant leaves
• dill stalks

For marinade per 1 liter

• a mixture of peppers - a pinch
• salt - 1 tbsp
• sugar - 2 tbsp
• vinegar 70% - 2 tsp

Stages:

1. Prepare jars, sterilize. Place a currant leaf and a pinch of mustard seeds on the bottom of the jar. Then, at your discretion, lay the cucumbers vertically, and then horizontally, as it turns out. Next, lay the dill stalks. As soon as you complete this work, fill the containers with boiling water and cover with lids for 10 minutes.

2. Then pour some water into the pan and add a mixture of peppers, boil. Pour with a ladle so that each jar is completely filled to the brim. And pour 2 teaspoons of vinegar essence into each liter jar, you get one to one, like Uncle Vanya. Close with suitable clean lids.

3. Let the blanks cool completely upside down under a towel. Store anywhere, but where there is no sunlight.

Recipe for cucumbers in jars for storage in the apartment

It happens that there is nowhere to store all the pickles, you have to somehow get out. In this case, they have already come up with recipes for you so that your homemade preparations are stored at home, and not in a cool place.

In this version, there is no vinegar, which means they will ferment on their own.

We will need:

for a 3 liter jar

• Cucumbers - from 1 to 2 kg
• Salt - 70-75 g
• Garlic - 7 cloves
• Rye flour - 0.5 tbsp
• spices at your discretion (currant leaves, dill seeds, lavrushka, etc.)

Stages:

1. At the bottom of a clean sterile jar, put garlic cloves, dill grains, parsley and flour with salt.

2. Place the gherkins in a jar, fairly close to each other. Fill with plain cold water. And leave to stand and start to wander about a week on the table.

3. After a few days you will see the foam, remove it. After a week has passed, drain the brine and boil. Next, fill the containers again, let stand for 10 minutes, then drain and boil again, pour into a jar. It will turn out 2 calls, you can do it in three, it will even be more correct, but two is enough. Screw on the lid. Store in the cellar. Enjoy your meal!

On a note. You can put another oak leaf, this will give even more crunchiness.

Crispy pickled cucumbers - just a miracle!

Quite often, we are looking for recipes in which the taste of cucumbers would be sweet and sour or special, and this recipe will be just that. In addition, such blanks are stored for quite a long time, sometimes even not a single year. Watching how many cans you roll up.

Any spices, even though they are spicy, such as chili peppers, will add variety, in principle, you can not add anything extra, but leave only garlic cloves and, for example, a couple of chopped bell peppers. It's also a pretty interesting combination. But it is imperative to put dill umbrellas, without them anywhere.

We will need:

for a 2 liter jar

• cucumbers - 1 kg
• any herbs, such as dill, parsley, cherry, grape, walnut, or currant leaves)
• Bay leaf
• garlic - 1 head
• sugar
• vinegar 70% - 25-30 g
• allspice peas
• red hot chili pepper

Stages:

1. Take a 2 liter jar and place the washed cucumbers in it, their number will be about 1 kg, put dill, parsley, cherry, grape, walnut or currant leaves on the bottom.

2. From above, you can also put your favorite greens on the cucumbers. Fill with boiling water to the very brim. As usual, let stand for 10-15 minutes, and then drain into a saucepan. Repeat the procedure after.

3. And boil the marinade from such water, add sugar, salt to the water and let it boil actively.

4. While the brine is boiling in each jar, if you are making a lot of preparations at once, add 25-30 g of vinegar, and then pour the prepared boiling marinade over. Use a winding machine. Place the jar upside down and let cool to room temperature under a large towel.

Assorted tomatoes and cucumbers per 1 liter of water

It is always interesting to close banks not only with gherkins alone, but tomatoes will fit perfectly in the role of neighbors. I remember as a child, it was easy to agree with my brother, I ate tomatoes, and he cucumbers. As they say divided equally and without resentment. Yes, there were times...

Wow. There are countries in which gherkins are eaten only in a sweet form, and it is believed that this is not a vegetable, but a fruit.

Here is a selection of recipes for today. Today we learned how to pickle cucumbers correctly, using very tasty and unsurpassed cooking techniques. I hope that this year you will take note of some culinary masterpiece and be completely delighted. Write your reviews and comments, because for any you have something to say. Share your opinion and results.

Have a nice and sunny day, friends. All for now.

There are countless homemade recipes for harvesting fresh cucumbers for the winter. The hostesses strive to pamper the household and surprise guests with delicious homemade preserves, so they own well-established recipes, but also strive to learn something new. With the onset of the season for harvesting cucumbers, the hassle increases: their “crown” recipes are embodied, new ones are tried, and there is a desire to experiment. Home preparation will have to start from the preparatory stage.

How to choose the right cucumbers for harvesting for the winter

Experienced housewives for harvesting for future use recommend choosing slightly unripe fruits when the tops have not yet begun to turn yellow. In appearance, these are vegetables plucked the other day, without damage, and sluggish gherkins, like fruits with a flaw, feel free to put aside, such fruits are not suitable for harvesting for the winter. Previously, all fruits must be sorted into small (up to 7 cm), medium (up to 9 cm), large (up to 12 cm). It is permissible to start canning fresh cucumbers both from the day of harvest and the next.

Simple recipes for delicious pickled cucumbers with photos

You can even pickle cucumbers to make them tasty, and even better crispy, fragrant, even with the help of classic recipes. When the time comes for the cold months, an open jar, where the gifts of summer have been preserved, will become a great pleasure. You can eat them like this, add delicious pickled cucumbers to a dish, use them as a snack with vodka. Any use option will be available to you if you master simple recipes for harvesting cucumbers.

Recipe for lightly salted cucumbers with vinegar for a 3 liter jar

The presence of a bite in the marinade ensures that the pickles come out crispy. Observing the proportions, following the recommendations, in just half an hour the hostess will be able to prepare a three-liter jar of delicious, lightly salted cucumbers that the household or guests will be happy to eat. Often, for this type of pickling vegetables, housewives use a plastic container, and to make the fruits crispy, they take mineral water instead of water.

Ingredients:

• 2 kg of fresh fruits (cucumbers);
• 1500 ml of water;
• 45 g salt;
• 25 ml of vinegar (apple);
• 50 g of sugar;
• 2 pcs. garlic;
• horseradish (leaves);
• 5 leaves of currant, cherry;
• dill (2 umbrellas).

Cooking:

1. Wash fresh vegetables, cut off the edges.
2. Put leaves of berry trees, dill umbrella, garlic in a jar. Lay fruits as tightly as possible.
3. For the marinade, boil water, pour the entire volume of the preservative (salt, sugar) into it.
4. Pour tightly packed fruits in a jar with the resulting solution, add vinegar.
5. Cover the glass container with gauze, leave for a day or a couple, without putting it in the cold and bringing it to readiness.

Marinate in a cold way without sterilization with aspirin

If you have doubts about the freshness of the fruit, especially when the cucumbers are bought in a store or on the market, then before the pickling process begins, you need to put the vegetables in a pot (basin, any container) with cold water for a couple of hours. In order for the fruits to remain strong, elastic, and turn out crispy, be sure to consider this nuance. If you have just harvested the crop from the garden, start harvesting cucumbers immediately.

Ingredients for a 3 liter jar:

• 2 kg (not more than 2.3 kg) cucumbers;
• 80 g of salt;
• 2.5 liters of water;
• 3 cloves of garlic;
• chili pepper (half a pod);
• 1 tab. aspirin;
• 5 peppercorns (black);
• greens (dill umbrella, cherry leaves, currants);
• horseradish.

Recipe:

1. Sterilize the jar, lay down the chopped horseradish, green leaves, dill umbrella. Top - spices with garlic, chili peppers to shift along with cucumbers, the last layer - horseradish leaves.
2. Add half a serving of salt to the assortment, pouring cold water over the preservation. Pour the rest of the spices here.
3. Leave the fruits for salting for two days.
4. Drain the brine, bring it to a boil, then pour it into a jar again, let stand for a quarter of an hour. Repeat this one more time. Before rolling with a tight lid, add an aspirin tablet to preserve the taste of cucumbers.

Hot salting without vinegar with citric acid

Ingredients based on a two-liter jar:

• 1000 ml of water;
• 30-40 g of sugar;
• half a dessert spoon of mustard seeds;
• 2 tbsp. spoons of salt;
• 1 teaspoon of citric acid;
• 2 garlic (cloves);
• 3 leaves of lavrushka;
• 3 peas of fragrant, black pepper;
• dill.

Cooking:

1. Fresh fruits must be immersed in cold water and wait a couple of hours.
2. Rinse the cucumbers, cut off the tips, put in a glass container along with dill and garlic. Sweet peppers or carrots in circles will serve as a homemade decoration.
3. Boil water, pour into conservation, leave for a quarter of an hour.
4. Drain the brine, boil again, adding salt, sugar. Boil the marinade for several minutes, re-fill the workpiece to the top, pour citric acid here.
5. Roll up the cucumbers, turn the glass container over, put on the lid. It is recommended to wrap jars with home preservation until it cools completely.

Bulgarian pickled cucumbers with mustard grains

Ingredients per 1.5 liter jar:

• 1000 ml of water;
• 3 art. spoons of salt;
• 40 ml of vinegar essence;
• 100 g of sugar;
• a teaspoon of mustard (grain);
• 2 garlic (cloves);
• 5 peppercorns (black);
• 2 leaves of lavrushka.

Cooking:

1. Banks are sterilized, then pre-washed cucumbers are tightly placed in them. Pour boiling water, leaving for a quarter of an hour.
2. The brine is drained, marinade is prepared by adding sugar, salt, vinegar.
3. Before pouring the prepared brine, put spices into it: mustard seeds, dill and other herbs.
4. Roll up the preservation with a tight lid, but do not wrap it so that the cucumbers turn out to be crispy.

Sauerkraut with apples and currant leaves as cask

Pickled cucumbers are a delicious homemade option, even a diet does not limit the use of this dish. With what just do not make such home preservation! The addition of a preservative is mandatory, otherwise the seaming can become cloudy and swollen very quickly. When harvesting fresh cucumbers for the winter, they use vinegar, citric acid, aspirin, or canned them along with berries, tomatoes, cabbage, and other vegetables. If you want to ferment something in order to preserve naturalness, choose sour varieties of apples and currants as a preservative.

Ingredients per liter jar:

• 1000 ml of water;
• 1 st. a spoonful of sugar;
• 2-3 sour apples;
• 30 g of salt;
• currant leaves;
• horseradish;
• dill.

Recipe:

1. Cut off stems from fresh cucumbers. It is not necessary to remove the peel from apples, but you need to cut the fruit into slices, remove the core.
2. Dill umbrella, horseradish, currant leaves - all at the bottom of the container for harvesting, and fresh fruits of vegetables with apples are stacked on top.
3. Boil water, pour into a jar, leave for a short time (no more than 10 minutes). Drain, repeat again.
4. At the third, final stage, boil the marinade (water, salt, sugar), pour it into a glass container, roll up with a tight lid.

Spicy Canned Cucumbers and Tomatoes with Chili Ketchup

Ingredients:

• 2 kg of gherkins, the same amount of tomatoes;
• 1000 ml of water;
• 40 g of salt;
• 5 peppercorns (black);
• 200 ml of vinegar;
• 8 art. spoons of sugar;
• 100 g of Chili ketchup;
• 3 leaves of lavrushka;
• dill;
• horseradish.

Cooking:

1. Wash the vegetables thoroughly, choose gherkins for the assortment, but if the fruits are large, then cut into rings. The same method is suitable for canning in half-liter jars.
2. Choose medium-sized tomatoes, ideally if they are similar in shape and size to the Hungarian "Globe". The basis of the recipe, with the exception of chili, resembles the famous preservation, and if you use a screw type of container, it will be almost indistinguishable outwardly.
3. Lay the spices in layers between the cucumbers and tomatoes.
4. Boil the marinade (salt, sugar, ketchup, vinegar), boil, pour the brine into a jar.
5. About 10 min. sterilize the assorted under the lid, if these are small jars, and for a 3-liter container it will take 25 minutes.
6. Roll up the preservation with a tight lid, turn over.

Assorted carrots, onions and zucchini in tomato sauce

Ingredients for assorted per one-liter jar:

• 500 g of cucumbers, tomato, zucchini;
• 400 ml of water;
• 40 ml of table vinegar;
• 50 g of tomato paste;
• 30 g of sugar;
• 3 small carrots;
• 2 garlic (cloves);
• 1 onion;
• 3 peppercorns (black);
• 15 g of salt;

Recipe:

1. Wash vegetables, cut cucumbers, zucchini into slices, slice tomatoes, chop carrots.
2. Vegetables are stacked in a jar in layers along with garlic, onions, chopped herbs.
3. Boil the marinade from water, salt, sugar, tomato paste, vinegar.
4. Pour the vegetable assortment with the prepared brine, sterilize on fire under the lid for 15 minutes.
5. If the container for conservation with a screw cap, then they do not need to be turned over.

Cucumbers, cut into slices, like store-bought

Ingredients based on 3 kg of cucumbers:

• 1000 ml of water;
• 120 ml of vinegar;
• 60 g sugar;
• 1 kg of onion (bulb);
• 100 ml of oil (vegetable);
• 10 peppercorns (black);
• 50 g of salt;
• 5 leaves of lavrushka.

Recipe:

1. Rinse vegetables for homemade preparations, cut cucumbers into slices, onions into rings.
2. Pour vegetable oil into a jar, lay in layers piece by piece.
3. Boil marinade for preservation: water, sugar, vinegar, salt, spices.
4. Pour the prepared marinade into a glass container, sterilize (no more than 10 minutes). Seal with a lid, leave for a day until cool.

Why cucumbers become cloudy and explode in jars

Homemade twist will always be tastier than the one offered in the store, but if you break the technology or do not follow the proportions, there is a risk of facing an unpleasant situation. Canned cucumbers, like any other homemade preserves (tomatoes, squash, bell peppers) can become cloudy, ferment, the most unpleasant moment for the hostess, they can even explode. Among the reasons why this happens are the following:

• poor quality products;
• banks are poorly sterilized or the process itself has been shortened;
• sealing is broken;
• if vinegar is indicated in the recipe, then it must be added to the marinade at the final stage, the last one.

Video recipes for delicious cucumbers for the winter

Let GOST be maintained in purchased preservations, all the norms of the technological process be observed, and an attractive design, as they do in Bulgaria, awakens an appetite, but they cannot be compared in taste with home-made preparations. The twist, prepared with care and skillful hands of the hostess, will bring more pleasure when you want to taste the gifts of summer in winter. The simple recipes presented in the videos below will help you master the simple process, pamper your family and surprise guests with culinary talents using canned cucumbers for every taste.

How to cook pickled cucumbers in liter jars

Crispy pickled cucumbers

Hello, friends! Let's continue the topic of preparations for the winter. And today, I bring to your attention a selection of recipes for the most delicious, sweet and crunchy pickled cucumbers for the winter.

Before we begin, I want to remind you that in previous issues we have already dealt with you. Those who missed it, I advise you to watch it. There were considered a lot of different recipes - one is better than the other. In addition, the season is now, and it seems that the article will be relevant to many people.

But if salted cucumbers are made for consumption in the near future, then pickled ones, in turn, are harvested for the winter. The process of pickling and canning cannot be called complicated, but you cannot call it easy either. In any case, if everything is done correctly, then your work will definitely pay off in the form of pickled crispy cucumbers lying on your table in the winter season.

As soon as cucumbers are not pickled. There are so many recipes on the Internet that sometimes you don’t know which one is better and tastier. But if you have landed on this page, then I hasten to assure you that here you will get acquainted only with proven cooking methods. I will not delay and distract you, but I will start right away.

The selection will be opened by cucumbers marinated with citric acid according to the classic recipe. This method has been used in our house for more than a year now. And no matter how many cans are mothballed, there is still not enough for the whole winter - they run out very quickly.

Pickled cucumbers for the winter with citric acid

Such cucumbers are very good both as an independent snack and as part of. And, for best results, I advise you to stick to the recipe. Otherwise, it may turn out that the banks "explode" and your costs, both physical and financial, will be in vain.

Recently, citric acid has taken first place in conservation. This is due to the fact that when adding citric acid, everything turns out just as tasty and odorless, which is inherent in vinegar. At least that's what many homeowners say. As far as I'm concerned, I don't notice much of a difference. Or something is wrong with my sense of smell.

Ingredients:

• cucumbers
• Bay leaf
• peppercorns
• Mustard (seeds)
• Capsicum hot pepper
• Garlic
• Lemon acid
• Sugar
• Horseradish (leaves and stems)
• dill umbrellas

Cooking:

Before cooking, soak our cucumbers in cold water for 6 hours. Water needs to be changed every 2 hours. So, as a result, they will turn out to be more elastic and more crispy. If you have collected cucumbers from the garden, then it is not necessary to soak, just wash them well.

At this time, while the cucumbers are soaking, it is best to thoroughly rinse and sterilize the jars and lids for them. Well, now you can start.

Keep in mind that the proportions in this recipe are given for a 1.5 liter jar.

1. At the bottom of the jars we send a couple of leaves of lavrushka, peppercorns and mustard. You also need to put 4 cloves of garlic and 2 small pieces of capsicum hot pepper.
   
2. Now it's the turn of a dill umbrella (dry or fresh) and a horseradish leaf.
   

   Horseradish, by the way, also gives cucumbers elasticity and unusual crunchiness. You can also add a couple of grape leaves. They have the same effect as horseradish.

3. We put cucumbers tightly in a jar of spices, first cutting off their tips. We fill in half.
   
4. Add a couple more cloves of garlic and a leaf of horseradish.
   
5. We fill the jar with cucumbers as tightly as possible to fit more.
6. Pour boiling water over, cover with a lid and leave to cool for 15-20 minutes.
   
7. Drain the cooled water into a saucepan and prepare the marinade from it.
   
   

   For 1 liter of water, we need 3 tbsp. sugar and 2 tbsp. salt. We take salt large, not iodized.

8. We put water on fire. Bring to a boil and boil for 2 minutes.
   
9. Pour jars of cucumbers with ready-made marinade and pour citric acid. Citric acid should be taken based on 1 liter jar - 0.5 tsp. acids. Since we have a 1.5 liter can, we pour a little more.
   
10. Cover with a lid and shake a little to disperse the acid.
11. Now we put a pot of water on the fire and heat it up a little so that the water is warm.
12. We send jars of cucumbers to this very pan for sterilization. The water should be about the top of the jar.
    
    

    IMPORTANT! Be sure to put some kind of cloth on the bottom of the pan so that the jars do not come into contact with the metal. Otherwise they will burst. Also, the jars should not be in contact with each other, so take a larger pan.

13. After boiling water in a saucepan, sterilize the jars for 10 minutes.
14. We take them out and roll them up with a seaming key. We turn the jars on the lids and wrap them in a warm blanket.

Crispy and sweet pickled cucumbers are ready for winter. It is advisable to store them in the basement or cellar. The process of this preparation takes a fairly decent amount of time. From the description it seems a little complicated, but in reality it's not so scary. As the saying goes: "The eyes are afraid, but the hands are doing." So do not be afraid and you will definitely succeed.

Cooking pickled cucumbers for the winter in 3 liter jars

What are good cucumbers in 3 liter jars? If we take into account the taste, we can safely say that there are no differences. The only difference is in the amount of finished product. Large cylinders are convenient because they take less time to preserve. In addition, they are very convenient to make blanks for a large family.

We usually close pickled cucumbers in a liter "container", the recipe for which you will find below. But we also roll up 2 and 3 liter ones. They are very helpful for holidays or birthdays, when all sorts of salads are being prepared. As you know, in winter salads, in almost all recipes, there are cucumbers. That's when we open a jar - another.

If you are also going to large companies, be sure to take note of this recipe. In addition, the cooking method is radically different from those by which we are used to cooking. This canning method can be called very fast compared to the others. If you are interested, please read below.

Ingredients for 3 liters:

• Cucumbers - about 2 kg.
• Dill - 1 sprig
• Peppercorns - 10 pcs.
• Garlic - 5 cloves
• Horseradish leaves (currants, cherries, grapes)
• Salt - 3 tablespoons
• Sugar - 2 tablespoons
• Acetic acid (70%) - 1 tbsp.

Cooking:

1. You will be surprised now, because we will need, among other things, gauze. We will put cucumbers in it. What for? Then, before preservation, we will blanch our cucumbers in boiling water. This is very convenient to do when you have a large number of fruits.
   So, first of all, put a large saucepan on the fire until it boils completely. At this time, we wash the cucumbers, cut off their tips and put them in gauze.
   

   Cucumbers can be pre-soaked in cold water for 3-4 hours. Subsequently, this will give them a greater crunch.

2. After the cucumbers are ready and folded, we need to tie the cheesecloth and thread a wooden spatula through the knot, as shown in the photo below. Then you will understand what it is for.
   
3. We send cucumbers to boiling water to blanched, and the spatula will serve as something like a handle, for which we will subsequently take out our fruits. We keep cucumbers in boiling water for no more than 5 minutes.
   The water should boil very, very slowly. Note not to seethe, but just a little “boil” or something. I hope you got what I meant. If so, ask in the comments.
4. At this time, we can put all the necessary spices and seasonings in sterile jars.
   For a 3 liter jar, we will need a sprig of dill, 10 peppercorns, a horseradish leaf, 3-4 currant and cherry leaves, and 2 grape leaves.
   

   Grape leaves, as well as horseradish leaves, give cucumbers elasticity, which makes them even more crunchy. If you have grapes, I advise you to add it.

5. Now we send 4-5 large cloves of garlic to the jar. Don't put too much in, because garlic cucumbers can become mushy.
6. Pour in the same 3 tablespoons of salt without a slide and 2 full tablespoons with a slide of granulated sugar.
   
7. We take out the heated cucumbers from the pan and put them in a colander so that the water does not flow onto the floor, but into a cup. You will notice that the heated cucumbers have changed their color - this is exactly what we need.
   
8. We put cucumbers in a jar, shaking it from time to time so that they are more compacted. Why am I doing this? In addition, you will not be able to stack as usual, because the fruits are very hot. Therefore, just throwing cucumbers into a jar a little, shake it (the jar), and in this way they will find their place themselves.
   
9. Fill jars with boiling water.
   
10. Pour in 1 tbsp. acetic acid. Cover with a sterilized lid and roll up.
    
    

    It is quite possible to replace vinegar with citric acid. Only we need 1 tsp of it. Please note that the amount of ingredients is given per 3 liter jar. If you use a smaller volume of "tare", then it will not be difficult for you to calculate the amount of raw materials.

    

11. Now we need to roll the closed jar from side to side so that the vinegar dissolves evenly throughout the liquid.
    
12. Turn the jar of cucumbers over and leave to cool completely. We will not cover anything.
    

Here's a way. Such cucumbers never "explode". Why do banks "explode" in general? Because we warm them up badly. And here we can say with confidence that the fruits warmed up well, released excess air and always turn out very well.

Let me remind you once again that in this way it is very convenient to roll a large number of cucumbers. It all depends on the size of the pan in which you will blanch the cucumbers. In addition, we do not perform unnecessary manipulations with filling, pouring, refilling jars, etc. Pickle to cook, as you can see, is also not necessary.

Everything is quite simple and fast. And most importantly - tasty and healthy. Good luck with your preparations!

Sweet crispy pickled cucumbers - recipe for 1 liter

As I promised above, now let's look at the recipe for pickled cucumbers for 1 liter jar. It is slightly different from those that have already been described above, but it is no worse, and maybe even better.

Cucumbers according to this recipe are very sweet and crispy, with their inherent taste and aroma. In short, to understand - you need to try.

Ingredients for two 1 liter jars:

• Cucumbers - 1.5 kg.
• A mixture of peppercorns
• Garlic - 8 cloves
• Carnation - 2-3 pcs.
• Vinegar (70%)
• Salt - 1 tbsp. with a slide
• Sugar - 2 tablespoons
• Greens (cilantro, dill, parsley)

Cooking:

1. In order to make it more convenient to work, first of all we will prepare everything for further manipulations. That is, we first sterilize the jars and lids, peel the garlic, rinse and cut the greens and, of course, rinse the cucumbers and cut off their stalks.
2. Now let's start putting the ingredients in jars. First of all, we will send some greens and 4 cloves of garlic. It is better to cut the garlic into 4 parts (if large).
   
3. We put cucumbers. The denser the better.
   
4. After the cucumbers have filled half the volume of the jar, you need to sprinkle with herbs again and add 4 more cloves of garlic.
   
5. Now we fill the jars to the top with cucumbers and sprinkle with herbs again.
   
6. Fill our jars with boiling water to the top and close the lid.
   
   

   So that the banks do not burst, I advise you to pour boiling water very slowly or little by little. That is, they poured a little, waited a few seconds. Then they continued, and so on.

7. We remove the banks to the side for 15 minutes. They should cool down a bit. Ideally, let it cool until you can wrap your arms around the jar without burning yourself. This takes approximately 12 - 15 minutes.
8. We put on a cooled jar a special lid with holes (if any) and drain all the liquid.
   
9. Now immediately you need to pour boiling water over the jars of cucumbers again, close the lid and cool again for 12-15 minutes.
   

   What is it for? These manipulations are the key to the success of seaming. Thus, we thoroughly warm up our cucumbers, as a result of which not a single jar will “explode”. You can even repeat not 2, but 3 times - it will be even better.

10. At this time, while the banks are cooling, prepare the brine. To do this, pour 1 heaping tablespoon of salt and 2 tablespoons of sugar into 1 liter of water. We mix.
    
11. We also send carnation flowers (if desired) and a mixture of peppers there.
12. Put on fire and bring to a boil.
13. Drain the water from the jars and pour 1 tsp into each. acetic acid.
    
    

    After the second time you drain the water, you will notice that the cucumbers have changed color. They should become with such an olive tint. And that's exactly what we need. This means that the cucumbers are well warmed up.

14. Pour the prepared hot pickle into the cucumbers.
    
15. We roll up the jars with sterile lids using a seaming key.
    
16. Turn the jars over and cool at room temperature.
    
    

    Banks should not be wrapped. Because we end up with boiled, soft cucumbers. And we don't need this. Remember this - YOU SHOULD NOT COVER BANKS WITH ANYTHING!

Cooled blanks with cucumbers can be stored both in the apartment and in the basement or cellar. You can be sure that they will not open and will turn out very tasty, sweet and crunchy.

By the way, this method is very good for marinating gherkins. You can even say that this is an ideal option for pickling and canning them. So get ready and enjoy.

Pickled cucumbers for the winter without sterilization

Sterilize or not? A question that almost every housewife asks. Someone claims that without sterilization, in ready-made cucumbers, more vitamins and nutrients are stored. Someone has a different opinion.

Personally, we always sterilize. Firstly, it is more reliable that banks will not open, and secondly, according to proven recipes, it is still more familiar. I didn’t have a chance to experiment, but I came across an interesting video recipe that interested me and maybe you will like it too.

I have a question for you, dear reader. Have you ever tried this recipe? Or maybe something similar? It is interesting to know your opinion on this matter. Maybe there are some nuances that are not described in the video? I will be grateful for feedback.

Crispy Pickled Cucumbers with Assorted Tomatoes

And finally, my favorite recipe for pickled cucumbers. We will preserve them with tomatoes. It turns out very, very tasty. I advise everyone. The recipe may seem complicated to you, but it's worth it.

We will add to the composition not only tomatoes and cucumbers, but also carrots, bell peppers and onions. Get the real assortment. And the result is simply “explosive”, filled with the aroma of each ingredient, which are perfectly combined and complement each other with their taste qualities.

Ingredients:

• Cucumbers - 850 gr.
• Tomatoes - 750 gr.
• Carrots - 100 gr.
• Bulgarian pepper - 100 gr.
• Onion - 150 gr.
• Garlic - 6 cloves
• Black peppercorns
• Allspice
• Grain mustard - 1 tsp
• Salt - 2 tbsp.
• Sugar - 4 tablespoons
• Vinegar (9%) - 3 tablespoons
• Water - 1 l. 100 ml.

Cooking:

Here is such a "Assorted" we get in the end. These blanks stand all winter without problems and do not open until you open them yourself. Ready-made cucumbers and tomatoes are very tasty.

Well, how do you like the recipes? They are all different and all delicious in a special way. The rest is up to you. But no matter what recipe you choose for yourself, I am sure that everything will work out perfectly for you and you will be satisfied with the result.

That's all for me. I will be glad if you liked the article and found it useful. Good luck with your preparations! See you again. Bye!