Time-tested recipes for canning cucumbers at home. Crispy pickled cucumbers for the winter. Simple and delicious recipes for cucumbers in jars. Components for a liter jar

Well, tell me, who doesn’t love spicy, tangy, crispy pickled cucumbers? Who doesn’t already have the best recipe for storing them in jars for the winter, passed down from generation to generation? Every housewife sooner or later finds such a recipe and preparing juicy vegetables for the winter turns into a wonderful tradition, as well as eating them on holidays in salads, as a snack or just a tasty addition to hearty lunch or dinner.

Crispy pickled cucumbers are loved by both adults and children. Their main secret, of course, is that homemade canned food turns out natural and tasty. Both our own cucumbers from the summer harvest and store-bought cucumbers are used, but always the freshest ones. After all, where does the crunch come from in a limp old cucumber?

Today I will tell you about recipes for making very tasty pickled cucumbers with a mandatory attribute - a ringing crunch!

Step-by-step recipe for making crispy pickled cucumbers - preparation with vinegar

What is the most important difference between pickled cucumbers and salted ones? The correct thing is that they are filled with a marinade of spices, salt, sugar and, of course, vinegar. Vinegar in this recipe becomes the most important preservative, the one that prevents the cucumbers from spoiling, and the dominant note in the taste.

I know that there are big fans of pickled cucumbers, who have such a love for this type of preservation solely for their spicy sour taste.

The second most important components after vinegar are aromatic herbs and spices, as well as other vegetables and even berries, which decorate the taste of cucumbers and make it recognizable.

The most common recipe, which can rightfully be considered basic, is crispy pickled cucumbers with herbs from the garden and garlic.

To prepare these cucumbers you will need:

• small or medium-sized fresh cucumbers - 1 kg,
• fresh dill - 2 umbrellas or small bunches,
• black currant leaves - 4-6 pieces,
• horseradish leaves - 1 piece,
• garlic - 4 cloves,
• black pepper - 6 peas,
• allspice - 8 peas,
• cloves - 2 sticks,
• sugar - 2 tablespoons,
• salt - tablespoon,
• vinegar 9% - 8 tablespoons or vinegar essence 70% - 2 teaspoons.

This number of cucumbers fits into two liter jars. All spices and herbs are calculated per liter of marinade. Approximately this amount of marinade will be needed to preserve crispy pickled cucumbers for the winter.

Only small cucumbers no larger than 12-13 centimeters are suitable for pickling; set aside large cucumbers for pickling. Always check the firmness of the vegetables and the thickness of the skin. Too thin and delicate skin, which is easy to pierce with a fingernail, will not crisp in the end.

Cucumbers for pickling must have pimples and a uniform dark green color, without yellow spots or butts. Yellowness indicates that the cucumbers did not have enough moisture during the growth process. These won't make crispy pickled cucumbers either.

Preparation:

1. Thoroughly wash the cucumbers you are going to pickle in advance. Make sure they are fresh without signs of spoilage and do not have limp, soft sides.

Pour cold water over the cucumbers and leave to soak for 4 hours. In an ideal situation, especially in the summer heat, the water should be changed, if it has warmed up, back to cold.

2. Wash all the leaves and herbs for the marinade. Prepare spices in the required quantity.

3. Sterilize jars and lids. There are many ways to do this:

• place the jars upside down over a pan of boiling water using a special lid with holes,
• warm up the jars with a small amount water in the oven,
• Boil the jars with a little water in the microwave.

I use the latter method because it is very simple and fast. You just need to wash the jar of baking soda, then pour about 1-2 fingers' worth of water into it and put it in the microwave for 3-4 minutes. The water in the jar should actively boil for a couple of minutes, the rising steam will sterilize the glass. As my husband says: “nothing will remain alive.”

The key is to remove them carefully because they will be extremely hot. Use potholders, mittens and towels.

The lids are sterilized by boiling them in a pan of water. Five minutes of boiling is enough.

4. Place aromatic herbs, leaves and spices into prepared and slightly cooled (so as not to burn your hands) jars.

Place 1 dill umbrella (or small bunch) in each jar. Divide the blackcurrant and horseradish leaves in half. Also, two cloves of garlic in each jar and the same amount of peppercorns. Essentially, all spices are divided equally into two jars. For what? So that the marinade and cucumbers in two different jars have the same taste.

5. Now comes the fun part. Did you love Tetris as a child as much as I did? Why Tetris? Yes, because it’s the turn of cucumbers to take their place in the jars. To do this, they need to be spread out as tightly as possible.

Never use crooked cucumbers for pickling. This Tetris will be too difficult. Good, even cucumbers must first be placed vertically so that the maximum amount can fit. And then lay it horizontally on top. If necessary, cucumbers can be cut into pieces to fill the entire space of the jar.

Crispy pickled cucumbers should fill the jars as much as possible.

6. Boil a kettle or saucepan of water. Then pour boiling water over the cucumbers placed in the jar to the very top. Right along the edge of the can.

Boiling water will sterilize cucumbers and herbs. Leave the jars for 15 minutes with boiling water inside.

7. Prepare the marinade. To do this, pour a liter of water into a separate saucepan, add salt, sugar, pepper and cloves.

Place the saucepan on the stove and bring to a boil, stirring. Salt and sugar should completely dissolve. Let simmer for a couple of minutes and remove from heat. Immediately add vinegar to the marinade.

8. Once the marinade is ready, drain the boiling water from the cucumbers and replace it with marinade. Fill it in the same way to the very edge of the jar. There should be enough marinade to fill both jars.

Once poured, close the lids. If you use twist ones, then wrap them as tightly as possible to the maximum of your strength. If there are special thin lids for seaming, then keep the seaming device on hand and roll them up right away.

9. Once screwed, turn the jars upside down and place them on the lids. Check with a napkin or finger to see if liquid is seeping out at the neck. If it leaks, then it is necessary to urgently replace the caps with new ones. To do this, you can sterilize more lids than jars. Spares never hurt.

Wrap the inverted jars in a thick, thick blanket and leave to cool until they reach room temperature. This will take at least a day, so immediately think of a place where your jars will stand until they cool down and will not disturb anyone.

After a day, or better yet two. Check the jars again for leaks and calmly put them in the cupboard for ripening.

Delicious crispy pickled cucumbers will be ready after a while, and are best consumed in winter. Bon appetit!

Crispy pickled cucumbers in liter jars with currants

Another interesting recipe making pickled cucumbers, which I discovered a couple of years ago. I really love it when the cucumber marinade is prepared with the addition of a variety of flavors. She experimented with berries, vegetables, and spices herself. I liked the recipe with black currants for its uniqueness. It also came in handy when the berries at the dacha, along with the cucumbers, ripened. If you have the same situation, then be sure to try making crispy pickled cucumbers with currants.

To prepare 1 kilogram of cucumbers you will need:

• fresh cucumbers - 1 kilogram,
• garlic - 4 cloves,
• greens or dill inflorescences - 2 umbrellas or small branches,
• black currant leaves - 2 leaves,
• cherry leaves - 4 leaves,
• black currant berries - 4 sprigs,
• hot red pepper in pods - 1 piece,
• bay leaf- 2 pcs.
• allspice peppercorns - 4 pcs.
• cloves - 2 pcs.,
• table rock salt - 2 tablespoons,
• granulated sugar - 1.5 tablespoons,
• vinegar 9% - 8 tablespoons (80 grams).

How to prepare crispy pickled cucumbers for the winter:

Since in the first recipe I described in great detail almost all the steps for pickling cucumbers, in this one I will do it more briefly so as not to repeat myself. After all, many things will have to be done in exactly the same way.

1. First of all, soak the cucumbers in cold water. It is this process that will help them become elastic and crispy later, even after long marinating in jars. We are pickling cucumbers for the winter, which means we won’t be eating them anytime soon.

Pour cold water over the cucumbers and leave for at least 3 hours.

2. Sterilize well-washed jars with baking soda. For 1 kg of cucumbers you will need 2 jars with a capacity of 1 liter. If there are more cucumbers, increase the number of jars and marinade ingredients proportionally. So for two kilograms of cucumbers, multiply all numbers by 2.

Sterilization can be done quickly in the microwave. Simply pour about 100 grams of water into a jar and place it in the microwave for 3 minutes. The water will boil and the steam released will sterilize the jars.

3. Place spices in prepared jars. In each jar put: 1-2 cloves of garlic, a currant leaf, two cherry leaves, a ring of red hot pepper, a sprig or inflorescence of dill, a bay leaf.

4. Place cucumbers on top of the herbs. This is done with the highest possible density. The bottom row of cucumbers is placed vertically. And the top is filled with cucumber pieces, even if they are small rings. Place currant berries on top, 5-8 pieces per jar (that is, one sprig). You can also put a small sprig of dill on top. This will make crispy pickled cucumbers even more flavorful.

5. Boil water in a kettle and immediately after turning it off, fill the jars with cucumbers to the very top. Cover with lids that have previously been sterilized in boiling water. (place a ladle of water on the stove and let the lids boil in it for a few minutes). Let sit for 1-0 minutes and drain the water.

6. Repeat pouring boiling water over the cucumbers for 10 minutes. But after the second filling, do not pour out the water, but carefully pour it from the jars into a large saucepan. We will prepare the marinade from this water. The aromas of cucumber, herbs and currants are now mixed in it, and the color has become slightly pinkish due to the berries.

7. Add salt, sugar, pepper and cloves (that is, all the remaining spices) into the marinade water and stir. Place on the fire and bring to a boil. Let it simmer for a couple of minutes, then remove from the heat and add the required amount of vinegar to the marinade. Attention! Do not boil with vinegar; it is added at the end.

8. Pour the finished hot marinade into jars with a large ladle. The liquid should cover all the cucumbers to the edge of the jar.

9. After this, immediately close the lids. Screw them very tightly and turn the jar upside down. Check the edges of the jar near the lid to see if there is any leaking water. Now place all the jars together and wrap them in a blanket. In this form, they should stand for a day or even more until the jars have cooled completely.

After this, the jars can be put away in a dark place, such as a closet, and stored until winter. In this form, crispy pickled cucumbers do not spoil for a very long time, and when you open them, you will definitely like the result.

Help yourself to your health!

Recipe for making crispy pickled cucumbers for the winter without sterilization

Traditionally, I share a video recipe, which I also used when preparing cucumbers. It will help you understand the whole process more clearly. In this recipe there is no need to sterilize jars and lids for preparing cucumbers. You may find this helpful.

As you can already see, the harvesting principles are very similar. The difference will mainly be in how much extra flavor your crispy pickles will take on, depending on what spices and herbs are added to the marinade.

Pickled cucumbers with chili ketchup - an original and very tasty recipe

Preparation:

The preparation of these pickled cucumbers is quite standard, with the exception of the marinade. Therefore, for a more detailed description, you can go to the beginning of the article to the first recipe.

1. Pour cleanly washed cucumbers with cold water and leave for 3-4 hours.

2. Sterilize the jars using your favorite method. (you can also read about this in the very first recipe; I’m sharing my proven method).

3. Prepare the marinade. To do this, pour water into the pan, then add salt, sugar and chili ketchup. Mix well and let it boil. After 2-3 minutes of boiling, remove from heat and pour in vinegar.

4. Place bay leaves, garlic and pepper into jars, dividing the spices equally between the jars.

5. Then place the cucumbers very tightly.

6. Now pour the very hot, just boiled marinade over the cucumbers in the jars. The marinade should not have time to cool down. It will be red in color and the crispy pickles will look like they were cooked in tomato juice.

7. Hot jars, immediately after pouring the marinade, must be screwed on with lids or rolled up (depending on what you are using), turned over and placed on the lids. Check the seals of the jars. Cover with a blanket and leave for a day until completely cooled.

The result will please you very much. Bon appetit!

Prepare delicious canned cucumbers not as difficult as it seems. In our article you will find practical tips and tricks for canning cucumbers, as well as simple recipes blanks Among them you will surely choose something suitable.

An important period of the summer season is the harvesting of the grown crop. Of course, everyone experienced housewife I have my own proven and favorite canning recipes. However, it's never too late to try something new. Take note of our recipes for delicious canned cucumbers!

Canning cucumbers without sterilization

Canning cucumbers without sterilization

To prevent canned cucumbers prepared without sterilization from spoiling during storage, jars and lids should be well sterilized.

You will need: 1.5-2 kg of cucumbers, 2 cloves of garlic, 1 horseradish leaf, 6 black currant leaves, 2 cherry leaves, dill umbrella, 2-3 tbsp. salt, 1.5 liters of water.

Preparation. Wash the cucumbers, cut off the ends and soak for a couple of hours. Place the cucumbers in clean jars along with the spices and washed leaves. Dissolve salt in hot water, cool and pour brine over cucumbers. Close the lids and leave for 2-4 days at room temperature. As soon as foam appears on the brine, pour it into a saucepan, bring to a boil and pour over the cucumbers. Cover with sterilized lids and roll up.

Note! For pickling and canning, choose small cucumbers about 8 cm in size with thin dark green skin and black spines.

Canning cucumbers without vinegar

Canning cucumbers without vinegar

To preserve cucumbers in jars, you can use vinegar instead of natural juice or fresh sour berries, such as red currants.

You will need: 1-1.5 kg of cucumbers, 1/2 kg of red currant berries, 6-8 cloves of garlic, 3 buds of cloves, 10 allspice peas, dill umbrellas and currant leaves to taste, 2 tbsp. l. sugar, 2 tbsp. l. salt, water.

Preparation. Wash the cucumbers, berries, leaves and umbrellas, cut the cucumbers at both ends. Place the leaves and umbrellas on the bottom of a sterilized jar; place the cucumbers and currants tightly on top (you don’t have to tear off the branches). Fill with hot water, cover with a lid and leave for half an hour. Then drain the water into a saucepan, add salt, sugar, bring to a boil and cook for 5 minutes. Put garlic cloves, pepper, cloves in a jar, pour hot brine and roll up.

Note! The best varieties of cucumbers for pickling and canning: Altai, Beregovoy, Vyaznikovsky, Debut, Muromsky, Nezhinsky. The following hybrids are also distinguished: AdvanceF1, Funny guysF1, GarlandF1, PicklingF1, ZozulyaF1, CourageF1, Parisian gherkinF1, FontanaF1.

Crystalline citric acid can be used as an excellent preservative. Add it directly to the jar before pouring the marinade.

You will need: 2-2.5 kg of cucumbers, 5 cloves of garlic, 5 allspice peas, 3 dill umbrellas, blackcurrant and cherry leaves, 1 pod of hot pepper optional, 8 tbsp. l. sugar, 4 tbsp. l. salt, 1 tsp. citric acid.

Preparation. Rinse the cucumbers thoroughly, cut off the ends and soak for 2 hours in cold water. Wash the greens and place them in the bottom of a sterilized jar along with chopped garlic, peppercorns and seeded, chopped hot peppers. Place the cucumbers on top and pour boiling water over them, cover with a lid and leave for 15-20 minutes. Then drain the water into a saucepan, add a little more water, salt and sugar, bring to a boil and simmer for 5 minutes. Pour citric acid into a jar of cucumbers and fill with boiling brine, roll up.

Mustard, added when canning cucumbers in liter jars, adds a special piquant taste and a unique spicy aroma to the finished product.

You will need: 1 kg of cucumbers, 2-3 cloves of garlic, 1 tsp. mustard seeds, 1/2 tsp. mustard powder, 4 black peppercorns, 2 allspice peas, 1 bay leaf, blackcurrant or horseradish leaves, dill umbrellas to taste, 1 tsp. 9% vinegar, 2 tbsp. l. sugar, 1 tbsp. l. salt, 1 liter of water.

Preparation. Rinse the cucumbers and soak in cold water for 1-2 hours. Sterilize the jars and place washed herbs, garlic cloves, and pepper on the bottom. Next, place the cucumbers tightly and pour boiling water over them. After 10-15 minutes, pour the water into the pan, bring to a boil and pour in the cucumbers again, leave for another 10-15 minutes. For the marinade, mix 1 liter of water with salt and sugar and boil. Drain the water from the cucumbers, pour the mustard into the jar, pour in the hot marinade and pour in the vinegar. Roll up immediately.

Note! The simplest brine for canning cucumbers consists of water, vinegar and salt. If desired, you can also add sugar, your favorite spices and seasonings, and vinegar can be replaced with sour natural juice, citric acid or vodka.

Vodka, like vinegar, is a preservative. Try replacing half the vinegar with vodka, and the cucumbers will turn out less spicy, without a pronounced vinegar taste.

You will need: 2 kg of cucumbers, 4 cloves of garlic, dill umbrella, blackcurrant or horseradish leaves, 5 tbsp. salt, 3.5 tbsp. white wine vinegar, 3.5 tbsp. vodka, 2 liters of water.

Preparation. Wash the cucumbers and soak in cold water for 1 hour. Wash the greens and place them in the bottom of a sterilized jar along with the garlic. Then pack the cucumbers tightly. Mix water with salt and bring to a boil. Add vinegar, bring to a boil and pour in vodka, boil again. Pour brine over cucumbers and roll up.

Prepared cucumbers go well with tomatoes. Add a couple more ingredients and the perfect appetizer is ready.

You will need: 1 kg of cucumbers, 1 kg of tomatoes, 1 bunch of parsley, 1 tbsp. sugar, 1/2 tbsp. salt, 2 tbsp. 9% vinegar, 2 liters of water.

Preparation. Rinse the vegetables and dry them. If desired, cucumbers and tomatoes can be cut into rings. Place the vegetables in a clean jar along with parsley sprigs. Mix water with sugar and salt, bring to a boil and add vinegar. Pour the hot marinade over the vegetables, sterilize and roll up.

Note! There are two methods of canning cucumbers - hot, in which it is necessary to boil the brine and pour it over the prepared cucumbers placed in a jar, and cold method, which does not require preparation and boiling of the marinade.

To preserve cucumbers in a cold way, you do not need to prepare a hot marinade; the fruits are pickled almost immediately. own juice. The brine ingredients in this recipe are based on one liter jar.

You will need: 1 kg of cucumbers, garlic, sprigs of dill and parsley to taste, 1.5 tbsp. sugar, 1 tbsp. salt, 4.5 tbsp. 9% vinegar, 4.5 tbsp. vegetable oil.

Preparation. Wash the cucumbers, cut them lengthwise into four pieces and fold them into enamel dishes. Add washed and chopped herbs and chopped garlic. Add salt and sugar, add vinegar and oil, stir and leave for several hours. Then place the cucumbers in sterilized jars along with the released juice and roll up.

We hope our tips and recipes will help you prepare a fresh harvest of cucumbers without hassle!

Date of publication: 06.27.19

The excellent taste of cucumbers has prompted culinary specialists to search for different ways to prepare preparations. As a result, there were delicious recipes pickled cucumbers (in barrels and jars, cold, hot and dry), pickled (without and with sterilization, with vinegar, with citric acid, vodka, adjika, tomato paste and ketchup), as part of snacks - salads for the winter.

It will be difficult for an inexperienced housewife to navigate the variety of recipes on her own, so the selection of proven recipes below will help you choose the most attractive stock recipe that meets your taste expectations and culinary skills. A few useful tips, saved for last, will help you avoid possible mistakes.

Cucumber recipe with photo

This method of preparing spicy cucumbers with ground black pepper will delight the whole family. The taste of cucumbers is not spicy, but has some zest. No one can refuse such crispy cucumbers.

The calculation of products is described for one three-liter jar.

If you or your loved ones have a predisposition to allergic reactions or peptic ulcers of the stomach, intestines, or functional kidney disorders, it is advisable to replace the preservative aspirin with something more harmless, for example, citric acid.

Cooking time: 50 minutes

Quantity: 1 serving

Ingredients

• cucumbers: 2.5 kg;
• water: 1 l;
• currant leaves: 7-10 pieces;
• garlic: 3-4 cloves;
• dill greens: 30-40 g;
• salt: 1 tbsp;
• sugar: 2 tbsp;
• ground black pepper: 1 pinch;
• allspice: 7-10 pieces;
• black pepper: 7-10 peas;
• citric acid: on the tip of a knife;
• aspirin: 2 tablets;
• bay leaf: 6 pieces

Cooking instructions

All food and utensils must be clean. The jar requires sterilization. Boil the screw cap in advance. Wash the currant leaves and dill, or even pour boiling water over them. Place leaves and herbs in a jar.



Rinse the cucumbers very thoroughly. Trim each cucumber on both sides. Place the cucumbers tightly in the jar.



Boil water in a kettle. Pour this boiling water over the cucumbers. Leave the jar aside for 20 minutes.



During this time, you will need to separately make a marinade for future preparations. Boil water in a saucepan.

Add salt, sugar and bay leaves there. Boil for 5-7 minutes.



Drain the water from the jar into the sink. To do this, you need to use a special rubber lid with holes.



Place finely chopped pieces of garlic, black peppercorns and allspice into a jar with cucumbers.

Add ground black pepper. Add aspirin and citric acid.



Pour the ready-made hot marinade over the cucumbers in the jar. Screw the lid with a key.
The jar should be stored upside down for the first 24 hours. Moreover, the jar with the preparations should be well wrapped in a blanket.

Further storage should be carried out in the basement.

Bon appetit!

Crispy cucumbers

Every housewife is looking for her own perfect recipe crispy cucumbers and, having found it, never changes it again. But in addition to the correct recipe, the fruits themselves are of great importance. They should be green and elastic, their length should not be more than 7-8 cm. You should not put garlic in jars, it will make the finished preserve soft.

Amount of ingredients enough for four one and a half liter jars:

• 2000 g of fresh cucumbers;
• 500 g onions;
• 2500 ml water;
• 200 ml vinegar 9%;
• 200 g sugar;
• 100 g salt;
• 4 bay leaves;
• 8 black peppercorns;
• 40 g dill.

Canning crispy cucumbers step by step:

1. Peel and chop the onion in any way, then place it on the bottom of a prepared sterile jar along with bay leaf, pepper and fresh dill;
2. Trim the butts off the washed cucumbers and fill the jars with them. Make a marinade from water, salt, sugar and vinegar and fill the jars with cucumbers;
3. After this, cover the jars with lids and place them in a pan of boiling water for 10 minutes. Be sure to ensure that the cucumbers are not overcooked. They should change color, but the green veins should remain;
4. Then roll up the jars with lids using a key and leave to cool. There is no need to wrap them while they cool to maintain their crispness and elasticity.

Cucumber salad in jars

Canned cucumber salad is an excellent side dish or snack that does not require long preparation. It will be enough just to uncork the jar and transfer its contents to a plate. There are many options for such a snack; every housewife has her own signature recipe. One of the simplest (does not require sterilization) and delicious is cucumber and onion salad.

Amount of ingredients and spices per 1.5 liter jar:

• 1000 g cucumbers;
• 150 g onions;
• 30 g dill;
• 20 g table salt;
• 40 g crystalline white sugar;
• 60 ml 9% vinegar;
• 12 g garlic;
• 6 peppercorns;
• 2 cm piece of hot red pepper.

Canning method:

1. For clean, unripe cucumbers, trim approximately one centimeter on each side. Then cut them into thin slices, like for a salad. Place in a suitable sized pan;
2. Chop the well-washed and towel-dried dill very finely with a knife. Then send after the cucumbers into the pan;
3. Remove the skin from the onion and chop it into thin half-rings. Cut the peeled garlic cloves lengthwise into two or more pieces. These vegetables can also be added to the main product;
4. After all the ingredients are crushed, they need to be sprinkled with salt and sugar, pour vegetable oil and vinegar. Add spices (fragrant and hot pepper) Mix the contents of the pan thoroughly and leave to infuse for three and a half hours;
5. This time will be enough for all the ingredients to be saturated with the aromas of the spices. Now the pan with the salad needs to be put on the lowest heat (this is important!) and brought to a boil under the lid;
6. Before the vegetable mass boils in the pan, it must be carefully stirred several times. Cook the boiled salad for approximately five minutes until the cucumbers change color. It is important here not to overcook so that the chopped vegetable remains crispy;
7. After this, all that remains is to arrange the vegetables in sterile glass containers and close the lids. It should be cooled upside down under a warm blanket.

Recipe for a liter jar

IN Soviet era On store shelves, pickled cucumbers could only be found in three-liter bottles. Now the situation has changed dramatically: and food industry, and housewives prefer to pickle small cucumbers in a small container (a liter or one and a half liter jar).

The process of pickling cucumbers in a liter jar:

1. Place cucumbers soaked in cold water in a clean liter jar. While laying them, arrange them with thin strips of carrots, chopped onions, cut garlic cloves and herbs (parsley sprig or dill inflorescence);
2. Pour boiling water over the cucumbers twice for 10 minutes to warm them thoroughly. For the third time, drain the water from the cucumbers into a saucepan, add salt, sugar and spices (pepper, bay leaf, cloves or others). Boil everything and pour the marinade over the cucumbers;
3. Roll up the jars and turn them upside down until they cool completely. To further warm up the seaming, the jars can be covered with something warm.

Pickling cucumbers

Housewives use various methods of pickling cucumbers for the winter, but the cold method is undoubtedly considered the simplest of them. It does not require long sterilization of the workpiece, boiling the brine, the hassle of rolling up the lids with a key and cooling under a blanket. It is better to store such a preparation in a cool basement or in the refrigerator.

Cold method of pickling cucumbers step by step

How many spices, cucumbers and brine will be needed for a 3-liter jar:

• 2000 g of cucumbers (or a little more or less);
• 1500 ml water;
• 100 g salt;
• 50 ml vodka;
• cherry leaves, dill, horseradish, garlic and pepper to taste.

1. Place the washed cucumbers in a jar, layering them with herbs and spices, or you can simply put these ingredients at the bottom of the container, and then green cucumbers in dense rows;
2. Prepare the brine by dissolving salt crystals in cold water.
3. Pour vodka into the jar. It will help preserve the beautiful green color of vegetables and act as a natural preservative.
4. Top everything with brine, close with a nylon lid and store.

Cucumbers without vinegar

Vinegar is often used as a preservative in winter preparations, but even without this product you can prepare delicious crispy cucumbers for the winter. The duration of preparation of such a preparation may not last five to six days, but the result will be worth it. The cucumbers turn out no worse than barrel cucumbers, but without the likelihood that they will turn sour.

Proportions of products for two three-liter jars:

• 4 kg of cucumbers;
• 5 liters of water;
• 250 g salt;
• 10 pcs. cherry leaves;
• 20 pcs. black currant leaves;
• 5 oak (walnut) leaves;
• 5 dill umbrellas;
• 3 leaves of horseradish.

Canning steps:

1. Place the prepared cucumbers (soaked and washed) in a large saucepan along with the herbs and fill with saline solution. Cover the contents of the container with a plate on which to place pressure. A three-liter jar filled with water will be enough. Leave everything like that for two to five days;
2. When the cucumbers have a slightly salted taste, you can proceed to the next stage of canning. Pour the brine into a separate container, but do not pour it out. Place cucumbers without greens in prepared sterile containers;
3. Boil the brine drained from the cucumbers and pour it over the cucumbers in the jars. Leave this for 10 minutes, then drain the brine again and repeat the procedure, only now the jars will need to be rolled up with sterile tin lids;
4. The jars with cucumbers turned upside down should cool over a warm blanket. After this, they can be stored in a dark storage place.

How to cook cucumbers without sterilization

It often happens that the time to prepare cucumbers for the winter falls on a very hot (in the literal sense of the word) season, and you don’t really want to create additional heat in the kitchen by sterilizing the cucumbers. Then a recipe for cucumbers without sterilization will help out, which are well stored not only in the basement, but also in the pantry in the apartment.

On average, one liter jar will require:

• 1500 g cucumbers;
• 50 g salt;
• 50 g sugar;
• 30 ml 9% vinegar;
• 1-2 cloves of garlic;
• 1-2 black peppercorns;
• 1 bay leaf;
• greens (dill, cherry and currant leaves).

Algorithm of actions:

1. First you need to dip the cucumbers in cooler water and leave for a couple of hours. For canning, you should select beautiful, smooth fruits of approximately the same size;
2. Place greens and garlic cloves at the bottom of clean, sterile and dry jars, and washed cucumbers on top in dense, orderly rows;
3. Boil water, fill the jars with cucumbers with it and leave for 10 minutes, then drain the water;
4. Place a few black peppercorns, bay leaves, salt, sugar and vinegar into each jar. Then fill the jars again with boiling water, roll them up and wrap them. Place the cooled jars in the pantry or basement for storage.

Korean cucumbers

This winter salad of cucumbers and carrots with Korean seasoning will appeal to lovers of spicy gastronomic sensations. Of course, it is better to choose small fruits for canning, but if they are a little overripe, then you can simply remove the thick, rough peel from them.

For one serving of Korean cucumbers (6 liter jars) you will need:

• 4000 g of fresh cucumbers;
• 1000 g carrots;
• 200 g crystal sugar;
• 200 ml of refined sunflower address;
• 200 ml 9% vinegar;
• 100 g table salt;
• 30 g garlic;
• 15 g Korean spices.

Operating procedure:

1. Cut the cucumbers, soaked in cold water and well washed, lengthwise into quarters and place in a bowl of the appropriate size;
2. Peel, wash and chop the carrots using a special grater for Korean carrots. Then transfer to a container with cucumbers;
3. Mix vegetable oil with sugar, salt, vinegar and Korean seasoning to prepare the marinade. Pour the resulting mixture over the chopped vegetables, add the garlic passed through the garlic and stir;
4. Cover the container with the mixed salad with a lid and place in the refrigerator for five hours. After this, transfer the vegetable mixture into dry, clean jars and sterilize in a pan of boiling water. Half-liter jars will need 10 minutes, and liter jars – 15-20 minutes;
5. In order for cucumbers to be stored well all winter, jars of salad must be covered with something warm (for example, a blanket or a blanket) until they cool down.

Cucumbers with mustard

Housewives love to use mustard in the process of canning cucumbers, and there are several reasons for this: the pleasant taste of the finished canning, the sufficient strength and crispness of the cucumbers, as well as their beautiful color, which is obtained in the end.

For one liter jar, the proportions of products will be as follows:

• 600 g cucumbers;
• 20 g salt;
• 20 g sugar;
• 20 ml vinegar 9%;
• 10 g garlic;
• 10 g dry mustard;
• 3-5 g ground black pepper.

How to preserve:

1. Pour cold water over the cucumbers and leave for several hours. Then wipe dry and cut lengthwise into four pieces;
2. After this, sprinkle the cut vegetables with salt, mix and leave for three hours, stirring them from time to time;
3. Then pour the marinade of vinegar, sugar and mustard into the container with the cucumbers. Add garlic and ground black pepper, passed through a press, mix everything and leave to brew for another hour and a half;
4. After the time allotted for marinating, transfer to jars and fill with the juice that has been released. Cover the jars with lids and sterilize in a bowl of boiling water for approximately 20 minutes. After sealing the lids, wrap the jars until they cool completely.

Recipe for cucumbers with ketchup

This recipe home canning can be called relatively young, since not so long ago ketchup from an addition to spaghetti became one of the ingredients for winter preparations. However, spicy hot pickles with ketchup have a lot of fans.

Canning sequence:

1. For this recipe, it is better to take small cucumbers; you will need about 3-3.5 kg. They must first be soaked in cold water for at least three hours. This will make them crispier;
2. Prepare the jars: wash and place on the bottom a gentleman’s canning set (cherry and currant leaves, inflorescences and dill) and other spices. Sterilize the lids;
3. Prepare the marinade: boil 2 liters of water, dissolve 50 g of salt, 200 g of sugar, 100 g of ketchup in it. The last thing before pouring the marinade into the jars is pour vinegar (200 ml);
4. While the marinade is cooking, you need to tightly pack small cucumbers into the jars. Then pour in the marinade;
5. Sterilization. Place a towel on the bottom of a large saucepan or basin and pour in water so that it covers the jars a little more than halfway. Bring water to a boil, place jars of cucumbers in it and sterilize for 15-20 minutes;
6. Roll up the lids and wrap with a blanket until completely cool.

The marinade recipe and the quantity of cucumbers are designed for 5 liter jars. Additionally, you will need to put the following ingredients in each jar:

• 1 clove of garlic (cut in half);
• 1 bay leaf;
• 1 clove bud;
• 2 peas of allspice;
• 4 black peppercorns.

To ensure that the rolled cucumbers remain firm and crispy, you need to choose only fruits with dark pimples for canning. Other varieties are not suitable for harvesting for the winter.

Before canning, the fruits must be immersed in cold water for several hours; the colder the water, the better. If the room is too hot, the water can be periodically changed to colder water. The purpose of this procedure is to prevent the appearance of voids in canned cucumbers. The maximum time for keeping fruits in cold water is overnight.

Crispy cucumbers - pickled, lightly salted - are always welcome guests on the table. In winter, they help us replenish our supply of vitamins.

Without them it is difficult to imagine a real holiday with traditional drinks, which require spicy and savory snacks.

The best recipes for canned cucumbers for the winter, as well as recipes for salads of cucumbers with onions and cucumbers with dill.

Cucumbers perfectly complement salads in winter, go well with main courses and are suitable for making solyankas.

Ingredients: cucumbers, water, black peppercorns, fresh green dill, mustard seeds, garlic, bay leaf.

Cooking recipe

Cover the cucumbers with water for 2-3 hours. Then wash well and cut off the ends.

Prepare jars and lids: wash with soda, sterilize. Place a few sprigs of fresh dill, a bay leaf, and 1-2 cloves of garlic at the bottom of the jar. Place the cucumbers tightly in jars, I have 1.5 liter jars.

Boil water and pour cucumbers into jars for about 3-4 hours (the water in the jars should be warm).

Drain the water into a saucepan to prepare the marinade. When draining, be sure to measure the amount of water (I drained the water first into a half-liter jar, then into a pan).

Sugar 7 tbsp. l., salt 2 tbsp. l., vinegar 9% 150 ml.

Add everything to the water and boil the marinade. While the marinade for cucumbers is being prepared, pour 1 tsp of mustard beans into each jar. and add 5 black peppercorns.

When the marinade boils, pour the jars with cucumbers and roll up the lids. Turn the jars over and leave to cool. There is no need to cover, this way the cucumbers will come out crispy.

Proven recipe for cucumbers bell pepper, dill and garlic. Delicious cucumbers for hot main courses.

Cucumbers – 500-550 g, water – 0.5 l., bay leaf, garlic – 1 clove, green sweet pepper – ½ part, dill – 3-4 sprigs, vinegar 9% – 3 tbsp. l.

Marinade per 1 liter of water: sugar 3 tbsp. l., salt 1.5 tbsp. l.

Cooking recipe

Soak cucumbers in water for 2 hours. Wash and cut off the ends.

At the bottom of each jar place a bay leaf, chopped garlic, cut into strips sweet pepper, sprigs of dill.

Place cucumbers tightly in jars and pour in vinegar. Boil water in a saucepan, adding sugar and salt.

Carefully pour the marinade into the jars with cucumbers, cover with lids and sterilize for 10 minutes (for liter jars, longer for larger jars).

Take out the jars and roll up the lids. Turn over the jars of cucumbers and wrap them up. Leave until completely cool. From 2.5 kg. Cucumbers yielded 5 liter jars of spicy cucumbers for the winter.

Very tasty canned cucumbers with ketchup; once you try them, you will remain a fan forever.

Ketchup gives cucumbers a unique piquancy and preserves the familiar taste of canned cucumbers. To add a slight spiciness to cucumbers, I use Chili ketchup.

Ingredients per 1 liter jar: cucumbers, bay leaf, garlic, black peppercorns.

Marinade: sugar 200 g, salt 1.5 tbsp. l., vinegar 9% 300 ml., water 1 l., Chili ketchup 300 ml.

Recipe for cucumbers with ketchup

Pour cold water over the cucumbers for 30 minutes, wash and trim the ends.

Place 5 peppercorns, a bay leaf, and 2 cloves of garlic on the bottom of the jar. Place the cucumbers in jars.

Prepare the marinade for cucumbers: mix all ingredients in a saucepan, stir, bring to a boil.

The marinade made from these ingredients will be enough for 3 liter jars. Pour the marinade into jars, cover with lids and sterilize for 10 minutes (these are liter jars; for larger jars, sterilize longer).

We roll up the jars with lids and turn them over. Leave to cool completely without covering.

Spicy and delicious salad of cucumbers and carrots with spices for the winter.

Ingredients: cucumbers - 4 kg, carrots - 1 kg, sugar - 1 cup, vinegar 9% - 1 cup, vegetable oil - 1 cup, salt - 100 g, garlic pressed through a garlic press - 2 tbsp. l., ground red pepper - 1 tbsp. l.

Attention: when preparing the recipe, a glass with a capacity of 200 ml was used.

Cooking recipe

Wash the carrots, peel and grate coarse grater, but it’s better to grate Korean carrots.

Wash the cucumbers in water, trim the ends. Cut the cucumbers into 4 pieces lengthwise; if the cucumbers are more than 10 cm in length, then cut them in half - you get 8 pieces from one.

Prepare the marinade: mix vegetable oil, salt, ground red pepper, garlic, sugar and vinegar.

Mix cucumbers and carrots together, add marinade. Mix everything and leave to infuse for 4 hours.

Place the prepared salad in sterilized half-liter jars, cover with lids and sterilize for 10-15 minutes (sterilize larger jars longer).

Half the ingredients make 6 half-liter jars.

An excellent cucumber salad recipe for the winter without sterilization.

Ingredients: cucumbers 1.5 kg., onions– 700 g., vinegar 9% 75 ml., vegetable oil – 75 ml., sugar 2 tbsp. l., salt 1.5 tbsp. l., mixture of peppercorns 10 pieces.

Salad recipe

Wash the cucumbers, cut into half rings or cubes. Peel the onion and cut into half rings. Add sugar, salt and pepper. Stir and let sit for 30 minutes, the cucumbers and onions will release their juice.

Transfer the salad to a saucepan and put on fire. Bring to a boil and cook over low heat for 10 minutes, stirring constantly.

The salad should not boil, but let it simmer. Add vegetable oil and vinegar. As soon as it boils, remove from heat.

Expand hot salad into the jars and immediately roll up the lids. Turn the jars over and wrap them, leaving to cool.

Another option for winter salad is cucumbers with dill.

Ingredients: cucumbers 2 kg, vinegar 9% 150 ml, vegetable oil - 150 ml, sugar 150 g, salt 1 tbsp. l., ground black pepper, green dill 100 g.

Salad recipe

Wash the cucumbers and cut them lengthwise into pieces high enough to fit into a half-liter jar.

Mix all ingredients and add to chopped cucumbers, mix well. Cover with a lid or towel and leave overnight (10-12 hours).

Place the cucumbers tightly in jars, pour in juice and cover with lids.

Sterilize for 10 minutes, then roll up. Wrap the jars and leave to cool. It turned out to be 4 half-liter jars of cucumber salad with dill.

Video - Recipe for crispy pickled cucumbers for the winter

I hope that cucumbers rolled according to my recipes will give you the same pleasure in winter as they do to our family.

The vast majority of housewives know how to preserve cucumbers for the winter. Every family has a recipe from their great-grandmother, which is passed down through generations. And each next generation brings something new from itself. But sometimes it happens that the recipe is here, on a piece of paper or in a notebook, but there are no secrets of mastery or step-by-step actions. And great-grandmothers too. How do you know what to do correctly? It's simple. You just need to read carefully and follow the recommendations.

What cucumbers can be canned?

You can stuff absolutely any fruit into a jar. But the result can be disastrous. Sour, smelly cucumbers or broken lids are not at all what was intended.

Many people like greens with small pimples. They are so neat, fluffy and look beautiful. In winter, you open a jar, take a bite and... at least make a face. This is a salad variety. Fruits suitable for preservation are large-pimpled, with black thorns.

Another sign: the presence of a color transition from dark green to white or light green. If the cucumber is completely uniform in color, feel free to eat it fresh or make salad twists. The exception is huge cucumbers, the so-called Chinese, but more on that later.

Naturally, the ripeness of the vegetable is also important. Never preserve overripe cucumbers that are yellow or brown in color with hard seeds. They have a hard skin and loose flesh. But they are not thrown away. After removing the skin and rubbing it on a coarse grater, you can use the resulting mass to make the base of the brine. Cucumbers in their own juice are original and fragrant.

Too small fruits are also of little use. They have not yet acquired the juiciness and aroma inherent in this variety. The exceptions are pickles and gherkins. They need to be preserved literally microscopic.

The standard size of greens is 7-9 cm in length. It’s convenient to eat, put into containers and looks beautiful on the table.

Preliminary preparation

Someone will say - why cook them? I lathered it in the jar! No doubt, it can be done that way. If you are going to cook anyhow, then there is no need to rack your brains. And if you are preserving cucumbers for taste and for your loved ones, then be kind enough to work a little. Don't worry, seven sweats won't do. It will just take time.

First, carefully wash the cucumbers. No brush is used. A soft cloth or sponge is ideal. Then they are placed in a large bowl and filled with cold water. Purchased ones for 7-8 hours, or overnight. From your own plot for 2-3 hours. Why do they do this? Then, so that the greens absorb as much moisture as possible and during the preservation process no voids arise in the pulp. Then they will remain dense and crispy in the jar for a long time.

Why such a time difference? And when you buy cucumbers, do you know how long ago they were picked? No. Or on your own plot - the bushes stand in the water, like on rice plantations? Not either. And the water evaporates from them very quickly. Therefore, we do not spoil the workpieces, we soak them.

If the room is very hot, then change the water to cold at least once.

Advice. Rub several sprigs of green dill with your fingers in the water you will pour into the cucumbers. You don't need much. For 10 liters of liquid, 5 pieces are enough. Let them soak in the magical aroma.

The right dishes

Traditionally, cucumbers are preserved in three-liter jars or oak barrels. This is how our grandmothers accepted it. But then there were many children in families. I took out such a container from the cellar, and it was all gone at dinner. Now there is no such need. A family of three will eat such a tub for a long time. But an open and standing jar is far from the same.

Containers with a volume of 1 and 1.5 liters are the most convenient containers. And about oak barrels... You won’t find them in the daylight these days. Why oak? The tannin from the wood allows the cucumbers to remain crisp for a long time. Well, what's stopping you from throwing a pinch? oak bark in brine? Moreover, it is sold in every pharmacy, already crushed.

Advice. Before laying, pour boiling water over the bark, just in case.

Sterilization for canned cucumbers

There is no need to sterilize vegetables along with brine. There is no benefit from 2 minutes of boiling, but from 10 minutes the greens will be boiled. Why do we need these? It will be enough to process the container itself and the lids. Any usual method will do: oven, microwave, boiling kettle. Do as you are used to or look for information on the Internet, fortunately there is plenty of it now.

Advice. If you are sure about good quality your water, then stop tormenting yourself and your home with clouds of steam and temperatures like in a bathhouse. Hot water and ordinary baking soda. Rub the jars thoroughly with a stiff brush, rinse thoroughly and use.

Spices. Which ones are needed?

The classic recipe assumes the following set of necessary spices (calculated for a 3 liter jar):

• green blackcurrant leaves, 5 pcs.
• dry dill umbrellas with seeds, 3 pcs.
• black peppercorns, 5 pcs.
• allspice peas, 4 pcs.
• peeled garlic cloves, 3 pcs.
• rock salt, 2 tbsp. l.
• granulated sugar, 3 tbsp. l.
• vinegar essence 70%, 1 tbsp. l.

This is a standard set, it should definitely be there. And then let your imagination never tire and be limited only by personal taste preferences. Horseradish roots or burdocks, cherry and raspberry leaves, basil, tarragon, hot red pepper, mustard seeds, nettle sprigs... The list of everything that housewives add when canning cucumbers is very long. Try it, experiment. Perhaps your personal set of spices will be included in cookbooks as a standard!

Advice. Do not chop the garlic cloves. Its juice gives the filling an unpleasant cloudy appearance. Place them whole in the container.

Marinade or brine

How to preserve cucumbers for the winter? It depends on what the vegetables are for. If you put it on the table among assorted dishes, fill pies or add it to a salad, then choose hot marinating. If the cucumbers are intended for pickle, hodgepodge or vinaigrette, then give preference to cold pickling.

How are these options different? The set of spices is the same, the size of the jars is the same. The difference is in the preservative and preparation technology.

Pickling
The safety of the fruit is ensured by acetic acid and boiling water. The procedure is described below. The calculation is based on a standard set of spices for a three-liter bottle. If the volume increases or decreases, we recalculate. The technology is the same for cans of all sizes:

1. Prepare greens, dishes and spices.
2. Seasonings are placed at the bottom of the jar. Salt, vinegar and sugar are not included yet.
3. Place the vegetables strictly with their tails down. Without fanaticism, don’t push as hard as you can!
4. Boil 2 liters of clean water, pour cucumbers into a jar, cover with a lid.
5. Leave for 35-40 minutes. During this time, add the remaining water 2 times.
6. The liquid is poured into a saucepan, the required amount of “white poisons” is added, and boiled.
7. The essence is poured into the cucumbers and filled with brine.
8. Roll up, turn upside down, and leave to cool.

After seaming, many housewives still sterilize the containers, then wrap the finished jars in sweatshirts and blankets. Why such difficulties? Not enough extra work? Then in winter they wonder why the greens are wrinkled and soft. So they “cooked” them themselves!

If something is done incorrectly, the jar will open in any case, whether you wrap it up like a princess or not. So why these dances?

Advice. If you don’t have dill umbrellas on hand, you can simply pour dry seeds into a jar. The taste and aroma will remain at the same level.

Pickling
Preservation occurs due to natural fermentation and the presence of lactic acid. The set of spices is identical to the first recipe, except for essence and sugar. They are not needed here. Procedure:

1. Herbs and spices are placed in a container.
2. Dissolve salt in cold water in the proportion of 3 tbsp per 1 liter of liquid. l. no slide.
3. Pour in the vegetables and cover with plastic lids.
4. Leave at room temperature for 3 days.
5. Be sure to place a deep tray or bowl under the container. The fermenting brine “runs away” quite quickly.
6. After 3 days, add brine to the top.
7. Then the jars are carefully wiped with a dry cloth and stored in the cellar.

Some people add crushed aspirin tablets to the containers after fermentation. This is not necessary. The workpiece has developed a sufficient amount of lactic acid for good preservation.

Advice. Such cucumbers are not sealed with tin lids, only nylon ones. The fermentation process continues for some time, so why do we need flying lids and a fountain of brine in the cellar?

Chinese giants

Today, cucumbers more than 50 cm long will not surprise anyone. The so-called Chinese vegetables have already firmly occupied their niche in our garden plots. It is generally accepted that they are all of the salad type, and external signs clearly indicate this.

However, they behave perfectly in a marinade! Of course, it’s problematic to stuff them whole into a jar, but even cut into barrels, they are simply gorgeous! The marinade is always transparent, the taste cannot be distinguished from lightly salted ones, even if the container has stood until spring. Firm, crispy, amazing!

No one knows how the breeders achieved such qualities, but many thanks to them for such a gift. Try canning one jar of these giants. I suspect you will be disappointed... that you made so few preparations.

Delicious canned cucumbers. Subtleties

1. To prevent the appearance of a mold film on the surface of the filling, it is recommended to pour horseradish root shavings under the lid. The occupation is very cruel and causes a flood of tears. You can do it much simpler. Either they freeze the roots and only then cut them, or put leaves instead of roots. Everything is easy and without sobs.
2. If you take out the preparation, eat several cucumbers, and the jar is not empty, then sprinkle the brine with a thin layer mustard powder. The taste will remain virtually unchanged, but a nasty white film will not appear.
3. Extra grade salt, sea salt or iodized salt is strictly not recommended for preservation. The lids will always come off. Good old cookery - proven by many generations.
4. Bay leaf is a very strong natural antiseptic, and also aromatic. Therefore, it is also added to spices. Only a little bit, otherwise the cucumbers will taste bitter.
5. By the way, there is a misconception that fruits with a bitter taste are not suitable for preparation. Nonsense! During the preservation process, all bitterness disappears and is absolutely not felt in the pulp or brine.
6. No normal recipe will give accurate information about the weight of cucumbers. Always calculate the volume of marinade in relation to the volume of the jar. And how many greens will fit in there depends on their size. You can pour three handfuls of pickles or stuff 2 Chinese giants into barrels. How to determine by weight? No way. Apply as much as it will go in and that’s it.

How to preserve cucumbers for the winter? Boldly, not afraid of new experiments and old familiar tastes. Your family will certainly appreciate your ability to make preparations, and your friends will ask for the exact recipe. Good salting to you!

Video: recipe for crispy pickled cucumbers for the winter