Cucumbers canned for the winter in liter jars. Crispy pickled cucumbers. Crispy cucumbers for the winter without sterilization

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, delicious recipes for pickled cucumbers appeared (in barrels and jars, cold, hot and dry), pickled (without and with sterilization, with vinegar, 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.

Product calculations are 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, functional kidney disorders, it is advisable to replace the aspirin preservative with more harmless ones, 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 greens.

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 from 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 simplest of them is undoubtedly considered cold method. 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 peroxide.

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 put away 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-style 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.

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The best thanks is to quote the entry ;)

1. Pickles with mustard

"Recipe for seaming pickles for the winter. At the end, add 1 tsp of dry mustard to each jar to stop the fermentation process and avoid mold on the surface of the brine. This recipe is for 1 2-liter jar. For a 3-liter jar you will need 1.5 kg of cucumbers and 1.5 liters of brine."

Ingredients
Yields: 1 2 liter jar

1 kg cucumbers

3-4 cloves of garlic
brine: 2 tbsp for 1 liter of boiled water. heaped salt
1 tsp dry mustard

Cooking method
Preparation:15min › Cooking:10min › +3d for salting › Total time: 3d25min

It is advisable to pre-soak the cucumbers in cold water for 4-12 hours.
Sterilize the jar and lid. Place black currant leaves, a horseradish leaf, a couple of dill umbrellas, and 3-4 cloves of garlic tightly on the bottom.
Wash the cucumbers and place tightly in a jar with herbs and garlic.
Pour topped cucumbers with cold salt brine: dissolve 2 tbsp in 1 liter of water. salt with a slide. Leave the jars to sour for 3-4 days, removing the foam that forms on the surface from time to time.
After 3-4 days, drain the brine from the jars into a saucepan and boil. Pour hot brine over cucumbers in a jar and add 1 tsp. dry mustard. Roll up.

2. Canned pickled cucumbers

“It’s not at all difficult to pickle cucumbers. This is how they taught me to do it. To prevent pickled cucumbers from becoming moldy, it’s good to add a spoon to them mustard powder. Cucumbers are poured with cooled brine, this is a way cold pickling cucumbers."

Ingredients
Yield: 1 kg

Cucumbers (1 kg per 1 liter of brine)
greens: black currant leaves, horseradish, dill umbrellas
garlic (4-5 cloves per 1 liter of brine)

Brine
for 1 liter of water
50 g coarse salt (2 heaped tablespoons)
1 tsp dry mustard (optional)

Cooking method
Preparation:1h › Cooking:30min › +4d for salting › Total time: 4d1h30min

Pickling

Wash the cucumbers thoroughly and soak in cold water for at least 6 hours or overnight.
Prepare brine at the rate of 50 g of salt per 1 liter of water (2 heaped tablespoons of salt). Boil water with salt until the salt is completely dissolved. Cool the brine and strain.
Prepare the greens: you can use dill, parsley, blackcurrant leaf, cherry leaf, horseradish, oak leaf, garlic.
Pickle cucumbers in a bucket (enameled) or in a glass container, or directly in jars. Layer layers of greens, garlic, cucumbers. Pour brine, place a plate or wooden circle on top, and place a weight on it (so that the plate remains immersed in the brine).
Leave the container with cucumbers in a warm place for several days (3-6) so that the cucumbers are salted (try the taste, it will change as it ferments). From time to time remove the foam that forms on the surface.
After this, the cucumbers can be stored in the refrigerator or canned.

Sunset

Prepare jars (sterilize). Place herbs and garlic on the bottom.
Remove the cucumbers from the brine, rinse, and place in jars (place the cucumbers vertically). Strain the brine into a saucepan, put on fire and bring to a boil.
Pour hot brine over the cucumbers in jars to the top (the brine should spill out a little) and roll up the lids. Sprinkle a little dry mustard on top of the brine.
Place the rolled up jars upside down, cover with newspapers (or a blanket) and leave until cool.

To avoid mold formation, you can use dry mustard. Sprinkle a little dry mustard on the surface of the brine. Mustard can also be sprinkled on the surface of the brine before rolling into jars).

3. Canned cucumbers

“The recipe can be changed, since not everyone likes to add horseradish or cherry leaves, but in my family they always salt it this way and the cucumbers come out delicious, crispy!”

Ingredients
Yields: 5 cans

2 kg cucumbers (small)
1 head of garlic
1 horseradish root
1 bunch of dill (umbrellas)
1 tbsp. mustard seeds
10 cherry leaves
3 tbsp. salt

Cooking method
Prep:5min › Cook:5min › Total time: 10min

Wash the cucumbers, it is better to soak them for a while in a bowl (or sink) with cold water.
Prepare about 5 jars: wash and sterilize.
Boil 3 liters of water in a saucepan and add 3 tablespoons with a heap of salt.
In each jar put 1/4 teaspoon of mustard seeds, 2 cloves of garlic, a little dill, a piece of horseradish and 2 cherry leaves.
Then place the cucumbers in the jars, quite tightly. Pour the hot marinade over the cucumbers, making sure that all the cucumbers are covered. Place dill on top.
Screw the lids on the cucumbers and place them in a dark place.

4. Lightly salted cucumbers in Polish

Ingredients
Servings: 15

1 kg cucumbers (small)
1-3 heads of garlic (amount to taste)
1 bunch of dill, tough stems removed
2 tbsp. salt
2 liters of water, boiled, cooled

Cooking method
Preparation: 10min › +3d for salting › Total time: 3d10min

Wash the cucumbers and place in a large, clean bowl. Dissolve salt in water. Add peeled whole cloves of garlic, dill (do not cut), and then add salted water (the water should completely cover the cucumbers). Cover the cucumbers with a plate, and press the plate with pressure so that the cucumbers do not float.
Place in a dark place for several days. After 3 days you can taste it. Every day the cucumbers will become more sour.

5. Lightly salted cucumbers

"A quick recipe for cucumbers. In the season when there are a lot of cucumbers in the garden, this quick recipe what you need."

Ingredients
Servings: 6

1 kg cucumbers
2 tbsp. salt
1 liter of water
currant leaves
cherries
dill umbrellas

Cooking method
Prep:5min › Cook:15min › +1h › Total time: 1h20min

Rinse the cucumbers well. Cut off the ends. Place in a bowl or enamel pan cucumbers
Layer the cucumbers with currant leaves, cherries and dill.
Boil water. Add salt, stir until dissolved.
Pour the resulting solution over the cucumbers. Leave for a day.

6. Lightly salted cucumbers in a bag

"Recipe for cucumbers prepared without brine. Add salt directly to the bag of cucumbers, and the cucumbers, releasing their juice, pickle themselves."

Ingredients
Servings: 6

1 kg cucumbers
2 tbsp. salt
1 tsp Sahara
dill in umbrellas
2-3 cloves of garlic

Cooking method
Prep:10min › Cook:5min › +8h for salting › Total time: 8h15min

Rinse the cucumbers well. Cut off the ends of the cucumbers.
Place in a plastic bag. Add salt and sugar.
Add dill sprigs and garlic. Tie the bag and then shake well.
Place in the refrigerator overnight.
After 6-8 hours, the cucumbers can be eaten.

7. Lightly salted cucumbers

Ingredients
Servings: 6

cucumbers
dill umbrellas
horseradish leaves
2-4 cloves of garlic
cherry and currant leaves
2 tbsp. salt per 3 liter jar

Cooking method
Preparation: 10min › +1d for salting › Total time: 1d10min

Wash the cucumbers well. Cutting off the butts.
Place cucumbers in a 3 liter jar while standing. Top with horseradish leaves, dill, garlic, cherry and currant leaves. Fill with cold water. Let it sit for a while, then pour this water into a bowl, add 100 g of salt there, stir until the salt hardens, and pour it back into the cucumbers.
Let it stand in a warm place for 3-5 hours, then put it in the refrigerator. The next day you can eat.

Small cucumbers are incredibly tasty.

8. Pickled cucumbers

"Cucumbers for the winter. Choose cucumbers of approximately the same size. The number of jars depends on you, some people salt in small ones, some like big ones. The calculation is this: for 0.5 kg of cucumbers you need 0.5 liters of brine. That is, my recipe is calculated for 2 3l cans.

Ingredients
It turns out: 2 3l or 3 2l cans

3 kg cucumbers
6-8 cloves of garlic
dill in umbrellas
horseradish leaves
black currant leaves
3 liters of water
6 tbsp. coarse salt

Cooking method
Preparation:15min › Cooking:15min › +4d for salting › Total time: 4d30min

Wash the cucumbers and cut off the ends. Pour in cold water and leave for a day.
Place dill umbrellas, horseradish leaves, currants and garlic cloves in clean jars. Place the cucumbers in the jars, quite tightly.
Boil water, add salt, stir until the salt dissolves. Pour brine over cucumbers. Leave for 3 days for pickling.
Then pour the brine into the pan. Rinse the cucumbers and herbs with boiled water and put them back into jars.
Boil the brine and pour it over the cucumbers. Roll up.

9. Classic pickled cucumbers

"A classic recipe for pickled cucumbers. It turns out very tasty! It is advisable to add spicy herbs (dill, celery), as well as cherry, horseradish, and currant leaves to the cucumbers."

Ingredients
Yields: 3 liters jar

Cucumbers (how many will fit in a 3 liter jar)
leaves of cherry, horseradish, currant
1 clove of garlic
greens: dill, celery

1-2 bay leaves
2 tbsp. salt
1 tbsp. Sahara
1.0-1.5 tbsp. vinegar (9%)

Cooking method
Prep:30min › Cook:30min › +30min › Total time: 1h30min

Soak the cucumbers in cold water, preferably for several hours.
Place cherry, horseradish, currant leaves, a clove of garlic, an umbrella of dill, and celery at the bottom of a 3-liter jar. Throw in allspice and bay leaf. Place the cucumbers tightly and pour boiling water over them. Let stand for 10 minutes. Pour the broth into a saucepan, boil and pour it over the cucumbers again.
Let stand for 30-40 minutes. Pour the liquid into the pan again, add 2-2.5 tbsp. salt and 1 tbsp. sugar, bring to a boil. Pour the hot marinade over the cucumbers, add vinegar and roll up.

10. Pickled cucumbers

“My dad taught me how to make cucumbers. He always makes them tasty and crispy. I’ve been making according to his recipe for 4 years now, I really like it. The marinade is very rich, it contains quite a lot of vinegar. The longer the jars sit, the cucumbers taste better become. Makes 7 liter jars."

Ingredients
Yields: 7 liters of cans

4 kg cucumbers
6 glasses of water
2 cups 6% vinegar
3/4 cup sugar
1/2 cup coarse salt
7 dill umbrellas
7 cloves garlic
7 liter jars with lids

Spices
1 tbsp mustard seeds
0.5 tbsp peppercorns (1-2 pieces per jar)
0.5 tablespoons of allspice peas (1-2 pieces per jar)
7 bay leaves
7 cloves
0.5 tsp crushed dry chili pepper (if you want it spicier)

Cooking method
Prep:30min › Cook:15min › +2h soaking › Total time: 2h45min

Place the cucumbers in a bowl or large saucepan and cover with ice (or fill with ice water). Let stand for a minimum of 2 hours and a maximum of 8 hours. Drain the water.
Boil water, sugar, salt, and spices in a saucepan. Reduce heat and cook for 15 minutes. It’s convenient to wrap the spices in a gauze bag so you can throw them away or strain the marinade after cooking. Or add spices to the jars of cucumbers if you like.
Sterilize jars and lids in boiling water for at least 5 minutes. (Jars can be sterilized in the oven - heat it to 100 C and leave the jars in it for at least 15 minutes or until needed).
Fill the jars with cucumbers so that there is a space of 1-1.5 cm to the top. Place an umbrella of dill and a clove of garlic in each jar. Pour marinade, not reaching 0.5 cm from the top of the jar. Wipe the edge of the jar dry and close the lids.
Place the jars in a large saucepan with boiling water so that the water covers the top of the jars, the jars should not touch, they should stand freely, 4-5 cm between the jars. If necessary, add more boiling water to cover them with a 2 cm top. Bring to a boil again and simmer, covered, for 5 minutes.
Remove the jars and leave to cool so that they do not touch. When cool, check to see if they are sealed by pressing your finger into the center of the lid. If the jar is closed correctly, the lid will not spring up and down. If any jars do not seal properly, refrigerate them and eat them within a month.
Place jars in a dry, dark place and let sit for 1 week before trying.

10. Pickled cucumbers for the winter (very tasty)

“I’ve been pickling cucumbers using this recipe for a long time. I really like it, it’s simply delicious!”

Ingredients
It turns out: 5 l

Fresh cucumbers
2 liters of water
2/3 cup (not a full glass) sugar
1/2 cup (half cup) salt
1 glass of 6% vinegar (not to be confused with essence), you can do this: add 2 tablespoons of vinegar essence to an incomplete glass of water.

5 pcs bay leaves
5 pcs cloves
15 black peppercorns
currant leaf, horseradish leaf, dill umbrellas, garlic

Cooking method
Prep:30min › Cook:20min ›Total time: 50min

Rinse the cucumbers in running water and place them beautifully in sterilized jars along with garlic, dill, horseradish and currant leaves. (Jars can be sterilized in the microwave by pouring a little water into the jar and leaving it for 3-5 minutes each time).
Make the marinade: put 2 liters of water on the fire, add sugar, salt, bay leaf, cloves and peppercorns. Boil everything and add vinegar before removing from heat.
Pour hot marinade into jars of cucumbers.
Pour boiling water into a wide-bottomed pan and set the jars to sterilize. Liter jars with marinade must be sterilized for 12 minutes (from the moment the water boils).
Carefully remove the jars from the boiling water and immediately roll up the lids. Turn the jars upside down.

My advice: don't wrap the jars! Quick cooling will make the cucumbers even more delicious, they will remain strong and crispy!

11. Cucumber or zucchini preparations with citric acid

"Pickled cucumbers or zucchini, without vinegar. Marinade with citric acid tastes softer than with vinegar. Try it!"

Ingredients
Yields: 4 liter jars

2 kg cucumbers or zucchini or both
dill, blackcurrant leaves, horseradish, cherry
head of garlic

Marinade
1.5 liters of water
1/4 tsp. ground black pepper
100 g sugar
45 g (2 tbsp) salt
20 g (2 tsp) citric acid

Cooking method
Prep:30min › Cook:15min ›Total time: 45min

Wash the cucumbers and trim the ends. Cut the zucchini into large pieces. Place in jars with herbs and garlic.
For the marinade: boil water, add sugar, salt, pepper, citric acid. Stir everything until completely dissolved.
Pour hot marinade over vegetables in jars. Cool until warm. Then pour the marinade back into the saucepan, bring to a boil again and pour the marinade over the vegetables again.
Close the banks. Wrap until completely cool.

12. Canned cucumbers with vegetables

"Great addition to meat dishes, sandwiches, and holiday snacks. Nice dish for lovers of sweet and sour salads."

Ingredients
It turns out: 5 half-liter cans

1 kg large cucumbers
1 kg zucchini
1 kg zucchini
1 onion
5 cloves garlic
5 bay leaves
1 tsp mustard seeds

A few peas of allspice
4 glasses of water
1 glass vinegar 10%
2 tbsp. salt
1.5 cups sugar
1 bunch of dill

Cooking method
Prep:50min › Cook:7min › Total time: 57min

Peel zucchini, cucumbers and zucchini, remove seeds, cut into longitudinal strips or rings.
Place a ring of chopped onion and a peeled clove of garlic at the bottom of each jar. Then put the chopped vegetables in the jars.
Then add mustard, bay leaf, and allspice to each jar.
Boil water in a saucepan, add vinegar, salt and sugar. Stir and bring to a boil. Pour the marinade into jars and close. Pasteurize covered for 5 minutes.

13. Pickled cucumbers with zucchini

"You can pickle cucumbers and zucchini simply, tasty and quickly. They complement each other well, and the result is an excellent combination. The recipe is for a 1-liter jar. The number of cucumbers that fits in the jar depends on their size."

Ingredients
Yields: 1 l

1 zucchini
sprig of dill for pickling
celery sprig
5-7 cucumbers
2 cloves garlic
2 bay leaves

5 allspice peas
piece of hot pepper
1/3 tbsp. salt
1/2 tbsp. Sahara
2 tbsp. table vinegar 6%

Cooking method
Prep:15min › Cook:15min ›Total time: 30min

Wash the zucchini and cut into slices 2-3 cm thick.
Place a sprig of dill, celery, cucumbers, zucchini slices, hot pepper, garlic, bay leaf at the bottom of the jar. Pour boiling water over and leave for 15 minutes. Then pour the water into the pan.
Add allspice, sugar, salt, vinegar to the water and bring to a boil, pour the hot marinade over the vegetables in the jar and roll up the jar. Cover with a blanket and leave until completely cool.

14. English Pickles (Pickled Cauliflower with onions and cucumbers)

"This is my English grandmother's recipe. We loved to eat pickles with a piece of cheese or on a ham sandwich."

Ingredients
Servings: 80

450 g salt
4 liters of water
1kg cucumbers, peeled and chopped
1kg small onions, cut into halves
1kg cauliflower, divided into small florets
250g sugar

3 tsp mustard powder
1.5 tsp. ground ginger
6 cups table vinegar
4 tbsp flour
2 tbsp. turmeric

Cooking method
Preparation:1d2h › Cooking:40min › Total time: 1d3h40min

Dissolve salt in water, add cucumber, onion and cauliflower. Cover with a lid and leave everything for 24 hours. Drain the vegetables.
In a large skillet, combine sugar, mustard and ginger with 4 cups vinegar. Add the vegetable mixture, bring to a boil and cook for 10 minutes.
Combine flour and turmeric with remaining 2 cups vinegar and stir into cooked vegetables. Bring to a boil and cook for 1-2 minutes. Pour into sterilized jars.
Boil water in half a large saucepan. Carefully lower the jars into the boiling water. Leave 4cm of space between the jars. Add more boiling water until it covers the jars up to the hangers. Bring to a boil and sterilize for 15 minutes. Remove the jars from the pan, place on a kitchen towel and let cool.

15. Sweet and sour pickled cucumbers without seaming

"Spicy and sweet pickled cucumbers without seaming. The marinade is very concentrated, and that’s why it’s delicious. Make it, put it in the refrigerator and enjoy! If you don’t want to use pepper, add more cucumbers. You can pickle young zucchini using the same recipe. If you have 5 % vinegar (or apple), add 1 glass of it and exclude the water completely. The marinade will not cover the cucumbers to the top at first, let them stand - they will release juice. It turns out to be 2 liter jars."

Ingredients
Yields: 2 liter jars

6 cups cucumbers, sliced
1 onion, cut into rings
1 bell pepper, cut into strips

Marinade
150 ml table vinegar 9%
100 ml water
1 tbsp. salt
1 cup sugar

Cooking method

Cut the cucumbers into slices, onions and peppers into strips.
Pack the chopped vegetables into the jars as tightly as possible.
In a saucepan over medium heat, bring the vinegar, salt and sugar to a boil. Cook, stirring, until the sugar is completely dissolved.
Pour the hot marinade over the vegetables in the jars. Divide the entire marinade into the number of jars - the marinade will not completely cover the vegetables at first. The vegetables will release juice after standing for a while. Close with lids.

16. Pickled cucumbers

"The cucumbers turn out very tasty. The recipe is given only for the marinade. This recipe will make 2 liter jars."

Ingredients
Yields: 2 liter jars

For 1 liter of water
3 tbsp. Sahara
1.5 tbsp. salt without a big slide
3 tbsp. 9% vinegar (or 1 teaspoon 30%)
cucumbers, greens, garlic

Cooking method
Prep:20min › Cook:10min ›Total time: 30min

Place cucumbers (cut off the ends), herbs (leaves of currants, horseradish, dill umbrellas), garlic into jars.
Boil the marinade, pour the hot marinade over the cucumbers in the jars and roll up the lids.

View 16 more recipes for preparing cucumbers for the winter.

It is very simple to prepare crispy pickled cucumbers in jars for the winter - all you need to do is prepare the fruits and the marinade properly. Pickled cucumbers differ from pickled cucumbers in that they are filled not just with salt water (brine), but with a marinade, which necessarily contains acetic acid.

This component gives the finished product a very pleasant consistency, as well as a delicate sourness, which, in combination with salty and sweet, acquires delicious, rich shades.

It seems that all the tricks have already been discovered, and the recipe for cucumbers in jars for the winter has almost no secrets. There is just one important nuance - how to get crispy cucumbers. There are several simple answers to this question. You just need to add to the brine:

• oak leaves;
• berry leaves (raspberry, cherry, black currant);
• acetic or citric acid.

Pickled cucumbers: classic recipe

When preparing pickled cucumbers, acetic acid is usually used as a base, rather than table vinegar itself. There is no fundamental difference between them, however, acid with a concentration of 70% (acetic essence) is consumed in much smaller quantities.

If you take vinegar with a pronounced taste of its own (apple, grape, etc.), this may slightly change the flavor of the dish, and not for the better. Therefore, such additives can only be used as an experiment.

So for classic recipe To prepare pickled cucumbers for the winter, use the following products:

Ingredients for a 3-liter jar

• medium-sized cucumbers – 2 kg;
• water – about 1.5 l;
• salt and sugar - 2 large spoons each without a slide;
• acetic acid 70% – 2 dessert spoons;
• pepper – 10-15 peas;
• 5-6 cloves of garlic;
• 1 horseradish leaf;
• dill greens - several umbrellas.

How to pickle cucumbers with vinegar in jars

Step 1. First, the fruits are thoroughly washed, the ends are slightly trimmed and soaked in cool water (in the refrigerator) for 3-4 hours. There are no trifles when preparing homemade preparations.

In this case, it is very important to choose cucumbers of the optimal size - they should all be approximately the same, and the fruits can reach a length of no more than 7-10 cm. Then they will really turn out crispy, and they will look very attractive in the finished dish.

Step 2. The jars are pre-sterilized (you need to hold them over boiling water steam for 15 minutes or 3-4 minutes in the microwave turned on at maximum power). You can immediately place all the available greens on the bottom of the jar (cherry, raspberry, currant leaves, as well as dill sprigs are appropriate). The berry leaves contain quite a lot of tannins, which guarantee a truly crunchy pickle.

Step 3. In the meantime, you must first prepare boiling water (1.5 liters of water per large 3-liter jar). Place the cucumbers in jars and pour boiling water over them for 10-15 minutes. The lids can simply be placed on top without screwing them on yet.

Step 4. Now the water from the cans is poured back into the pan (hot dishes and boiling water must be handled carefully - only with the help of a special mitten or oven mitt).

It's time to turn this water into a marinade: you need to add all the spices to it and pour in the vinegar. Then bring to a boil again and immediately turn off the heat.

Step 5. The last stage is to pour the marinade into jars of cucumbers and roll them up. Let it cool overnight, then put it in the refrigerator.

The product will be ready after 3-4 weeks, and it can be stored this way for 1-2 years. And here are the pickled cucumbers from open can It is best to consume within 1-2 weeks.

PLEASE NOTE

When pickling cucumbers, you can add a few cloves of garlic or a horseradish leaf to them. This will give it a spicy, spicy taste. ready-made dish. However, you should not overuse these components - 5-6 cloves of garlic and 1 medium horseradish leaf are enough for a 3-liter jar.

How to pickle crispy cucumbers in jars “like in a store”

Everyone is familiar with magnificent gherkins - these are delicious miniature cucumbers rolled into jars that can be bought in the store. You can prepare them yourself, and for this the product must be marinated, and not just salted. To do this you will need the following components:

Ingredients (for a 3-liter jar)

• 2 kg of small cucumbers (up to 7-8 cm in length);
• water – 1.5 liters;
• salt - 2 tablespoons;
• sugar - 2.5 large spoons;
• mustard seeds – 2 dessert spoons;
• acetic acid 70% – 2 teaspoons;
• peppercorns – 12-15 pieces;
• dill (umbrellas) – 5 pieces;
• horseradish - 1 leaf;
• garlic – 5-6 cloves;
• currant or cherry leaf - 5 pieces.

How to pickle cucumbers in jars

Step 1. First, wash and soak the cucumbers for several hours in cool water.

Step 2. Place the washed greens in jars, put the cucumbers there and pour boiling water over them - literally for 20 minutes. As a result, the water should cool down so that you can touch the jar without getting burned. Then drain the water through a sieve.

Step 4. The marinade is poured into jars with cucumbers and rolled up with lids. Then the jars are turned upside down, left to cool and put in the refrigerator the next day.

Pickled cucumbers are a great alternative pickled cucumbers, although both of these dishes have always been a good addition to the holiday and everyday table. It is better to serve the finished product slightly chilled.

How to pickle crispy cucumbers for the winter - a simple recipe

To prepare crispy cucumbers in jars for the winter according to this recipe you will need:

Ingredients

• 1 kg of cucumbers;
• 1 liter of water;
• salt and sugar - 1 large heaped tablespoon each;
• vinegar 70% – 1 dessert spoon(or 3 tablespoons of regular 9% vinegar);
• garlic – 3-4 cloves;
• dill – several sprigs, 2-3 umbrellas;
• 10-15 peppercorns;
• 3-4 leaves of currant, cherry, raspberry.

How to pickle cucumbers

Step 1. Pre-soak the cucumbers in cool water and leave on the table so that they acquire room temperature. In the meantime, sterilize the jars (10-15 minutes over steam over boiling water or 3-4 minutes in the microwave).

Step 2. Meanwhile, you need to prepare the marinade: bring 1 liter of water to a boil, then add salt, sugar, dill leaves, currants, cherries and raspberries, as well as peppercorns. You can also add a few bay leaves there.

Step 3. Place the cucumbers in a jar and fill them with hot marinade to the top, let them cool for 1 hour and then add vinegar to each jar. Then we cover the jars with lids (loosely) or gauze and put them in a dark (but not cold) place overnight.

They need to be shaken periodically - especially at the very beginning. After all, salt and other spices must be properly distributed throughout the entire volume.

Step 4. After a day, roll up the jars or simply close them with tight lids. Place the cucumbers in the refrigerator.

Delicious marinated cucumbers “Bulgarian style”

Pleasant sweet and sour cucumbers of miniature size, and even an attractive shape - simply created to decorate the festive and everyday table! And to cook them, you need to take gherkins.

For this recipe for pickling cucumbers for the winter in liter jars you will need the following products:

Ingredients (per 1 liter jar)

• gherkin cucumbers - 0.6 kg;
• water - 0.6 l;
• salt - 1 tablespoon;
• sugar - 2 tablespoons;
• vinegar 9% – 3 large spoons;
• 1 small onion;
• 3 cloves of garlic;
• bay leaf, dill umbrellas and a few peppercorns.

How to close cucumbers for the winter

Step 1. Prepare the fruits, sterilize the jars and lids.

Step 2. Prepare the marinade using the hot method: dissolve all ingredients in water, bring to a boil, add vinegar at the very last moment.

Step 3. Place garlic, onions, herbs, spices and cucumbers in 1-liter jars.

Step 4. Fill everything with marinade, roll up the jars, wrap them in a blanket, and after 2-3 days put them in the refrigerator or cellar.

Bon appetit!

Recipes for cucumbers for the winter are very diverse. Cucumbers can be preserved whole or sliced, in salads, and even made into cucumber jam. But almost every recipe for rolling cucumbers can be described either as a recipe for pickling cucumbers (sourdough) or as a recipe for pickled cucumbers.

Preserving cucumbers without vinegar is called pickling or sourdough. How to pickle cucumbers? Before you pickle cucumbers, keep in mind that pickling cucumbers takes time - pickling cucumbers takes place within 3-10 days. Cold pickling of cucumbers means soaking cucumbers in cooled brine. And for quick salting The brine for cucumbers is preheated. Pickling cucumbers with vodka preserves their color. Dry salting of cucumbers is very interesting - in this case, cucumbers sprinkled with salt release juice, no water is used. Pickling cucumbers in classic version- This is pickling cucumbers in a barrel, preferably an oak one. The recipe for barrel cucumbers is simple, but it is the wooden barrel that gives the cucumbers their special taste - pickled cucumbers Can't be confused with anything! Pickled cucumbers are often stored without additional heat treatment in a cool, dry place. But canning cucumbers is also possible - after salting, they are placed in jars, filled with hot brine and rolled up. Pickling cucumbers with mustard gives an interesting taste and guarantees that cucumber preparations will not “explode.”

Pickling cucumbers - twisting cucumbers with the addition of vinegar. How to pickle cucumbers? The marinade for cucumbers is brought to a boil, then the cucumbers previously placed in jars are poured over them and sterilized. You can also pickle cucumbers with citric acid.

Pickled crispy cucumbers, delicious pickled cucumbers with mustard - indispensable in the winter festive table. A cucumber salad for the winter will also come to the aid of the housewife. Canning cucumber salads, pickling cucumbers for the winter, pickling cucumbers in jars, canning cucumbers - the recipes for all these preparations are varied and allow us to diversify our menu.

From the recipes on our website you will learn detailed answers to questions: how to roll cucumbers, how to pickle cucumbers in jars, how to pickle cucumbers correctly, how to make canned salad from cucumbers, how to roll cucumbers in tomato sauce. And also how to make crispy canned cucumbers, how to wrap pickled cucumbers for the winter, how to prepare pickled crispy cucumbers and pickled cucumbers for the winter, and even how to wrap canned cucumbers with ketchup and canned cucumbers with mustard. After all, we have hundreds variety of recipes cucumber preparations, canned cucumber recipes, including a recipe sour cucumbers, recipe for pickled cucumbers, recipe for delicious pickled cucumbers, barrel cucumbers, recipe for pickled cucumbers...