How to quickly and reliably preserve cucumbers. Assorted tomatoes marinated in the traditional way

A rare hostess does not make preparations for the winter, because how pleasant it is in winter, having missed fresh vegetables, to take a cucumber, bring it to your mouth, feel the salty aroma, bite off, drink splashing sour juice and crunch to your heart's content!

Canning cucumbers is a great way to prepare delicious cucumbers for the winter in many different ways. Each housewife has her own recipes and her own canning secrets, but each of us wants variety, new tastes and sensations. We offer several recipes for canned cucumbers so that every housewife can replenish and diversify her collection of cucumber blanks for the winter.

However, before proceeding to the recipes themselves, it would be useful to give some tips. So, pickled cucumbers should be medium-sized, fresh, with black spines and always elastic. Before canning, they need to be soaked for 4-6 hours so that all the air is gone. For pickles, it is better not to use juices bought in stores, because they use their own preservatives, and the mass fraction of natural juice is not at all large. It is better to use homemade juice. Jars and lids must be carefully sterilized, and the finished jar must be turned upside down, covered with a blanket and placed in a warm place to cool.

Pasteurized cucumbers

Ingredients:
3-4 small tomatoes
horseradish leaves,
blackcurrant leaves,
cherry leaves,
broken dill leaves,
black peppercorns,
2 tbsp salt,
1 tbsp Sahara,
1 tbsp vinegar,
garlic

Cooking:
Scald all ingredients with boiling water. At the bottom of the jar, lay the leaves of horseradish, black currant and cherry, broken stems of dill and a few peas of black pepper. Sprinkle 1 tablespoon of sugar and 2 tablespoons of salt. Carefully lay the cucumbers scalded with boiling water, adding chopped garlic cloves between them. Put 3-4 small tomatoes on top, which will protect the jar from “exploding” and add sourness to the cucumbers. Fill the jar with boiling water, close the lid and sterilize for about 15 minutes from the moment of boiling. Then remove the lid and add a couple more cloves of garlic, 1 tablespoon of vinegar, and a sprig of dill. Roll up the jar, turn it upside down, wrap it in a blanket and put it in a warm place for a day.

Canned cucumbers

Ingredients:
500 gr salt
500 gr sugar
100 ml of table vinegar,
2-3 garlic cloves,
1/2 bell pepper
Bay leaf,
black peppercorns,
¼ tsp ground pepper,
dill,
parsley

Cooking:
Rinse the cucumbers thoroughly and cut off the ends on both sides. Fold the cucumbers in a clean bowl, pour boiling water over it, close the lid and carefully wrap it with a blanket. Leave them in a warm place until the water is warm. At this time, prepare the brine. To do this, dissolve 500 g of salt and 500 g of sugar in 10 liters of water, boil parsley and dill in this solution, after which they must be removed. Leave the brine on low heat until the water in the cucumbers cools, then pour in 100 ml of table vinegar. Rinse the jars thoroughly and pour over them with boiling water, put 2-3 cloves of chopped garlic, half a bell pepper, a bay leaf, 5 black peppercorns and ¼ teaspoon of ground pepper on the bottom of each three-liter jar. Arrange the cucumbers in jars, pour boiling brine over them and roll up the lids. Turn the jars upside down, wrap them in a blanket and leave for a day in a warm place.

Canned cucumbers with currant juice

Ingredients:
black peppercorns,
carnation,
1-2 garlic cloves,
dill sprig,
mint,
250 ml currant juice,
50 gr salt
20 gr sugar

Cooking:
Rinse the cucumbers well and cut off the ends on both sides. At the bottom of each jar, put 2-3 black peppercorns, cloves, 1-2 cloves of garlic, a sprig of dill and mint. Prepare a brine from 1 liter of water, 250 ml of currant juice, 50 g of salt and 20 g of sugar, bring to a boil. Put cucumbers in a jar vertically and pour boiling brine. Close jars with lids and sterilize for 10 minutes.

Cucumbers in pumpkin-apple juice

Ingredients:
1 liter pumpkin juice
300 ml apple juice
50 gr salt
50 grams of sugar.

Cooking:
Rinse the cucumbers thoroughly, pour over them with boiling water and put them in a three-liter jar. Prepare a brine from 1 liter of pumpkin juice, 300 ml of apple juice, salt and sugar, bring to a boil. Pour boiling brine over the cucumbers and leave for a few minutes, then drain the brine and boil again. Repeat this procedure three times and roll up the jar.

Cucumbers in grape leaves

Ingredients:
300 ml apple or grape juice,
50 grams of sugar
50 gr salt

Cooking:
Rinse the cucumbers thoroughly, pour boiling water over them, and then cold water. Wrap each cucumber in a vine leaf and place tightly in a 3 liter jar. Prepare a brine from 1 liter of water, 300 ml of juice, sugar and salt. Pour cucumbers with boiling brine, then drain it, boil again and repeat the procedure 2 more times. Then roll up the jar.

Cucumbers preserved in grape juice

Ingredients:
2 kg cucumbers
600 ml grape juice
5 blackcurrant leaves,
3 sprigs of cherries with leaves,
700 ml of water
50 gr salt
20 gr grape vinegar

Cooking:
Rinse the cucumbers, pour boiling water over them, and then cold water. Lay them vertically in a jar, adding cherry sprigs and blackcurrant leaves. Dilute grape juice with water, salt and boil. Pour boiling juice over cucumbers in a jar, then drain and boil the brine again, repeat this procedure 3 times, then roll up the jar.

Cucumbers with pine aroma

Ingredi ents:
2 kg cucumbers
1.3 liters of apple juice,

50 grams of sugar
50 gr salt

Cooking:
Thoroughly wash the cucumbers, pour boiling water over them, and then cold water. Put them in a jar along with the tips of the pine branches. Prepare a brine of apple juice, salt and sugar. Pour boiling brine over cucumbers, then drain and boil. Repeat the procedure 3 times and roll up the jar.

Canned cucumbers with horseradish

Ingredients:
2 kg cucumbers
black peppercorns,
3-4 garlic cloves,
3-4 small horseradish roots,
blackcurrant leaves,
dill umbrellas,
2 tbsp salt,
1 tbsp Sahara

Cooking:
Rinse cucumbers, dry, put in sterilized jars, alternating with pepper, garlic, horseradish, currant leaves and dill umbrellas. Prepare brine. Dilute salt and sugar in 1.2 liters of cold water. Pour cucumbers with the resulting brine and close with a nylon lid. Store in a cool place.

Cucumbers "Miracle"

Ingredients:
small cucumbers,
1 tsp vinegar essence,
1 sprig of parsley
1 onion
1 carrot
1 tbsp bitter salt,
2 tbsp Sahara,
black peppercorns,
sweet peppercorns,
carnation,
Bay leaf

Cooking:
Place spices and cucumbers in liter jars. Place chopped onions and carrots, as well as a branch of parsley, on top of the cucumbers. Boil water, pour cucumbers and leave for 10 minutes, then repeat pouring boiling water 3 times. For the third time, add sugar and salt to the water, boil, pour over the cucumbers and add 1 tsp to each jar. vinegar essence, then roll up.

Cucumbers "Pokrovsky"

Ingredients:
dill umbrella,
2 cloves of garlic
piece of shit
1 tsp mustard seeds,
black peppercorns,
½ tsp cinnamon,
2 thin slices of beets,
2 bulbs
2 tbsp salt,
150 gr sugar
½ tsp red hot pepper,
2 tsp 70% vinegar

Cooking:
Rinse the cucumbers thoroughly and sterilize the jars. Place a dill umbrella, 2 cloves of garlic, a piece of horseradish, mustard, 8-10 black peppercorns, cinnamon, 2 thin slices of beets and 2 small onions in a three-liter jar. Place cucumbers on top. Prepare a brine of 1.5 liters of water, salt, sugar and hot red pepper, bring it to a boil and pour over the cucumbers. Pour 2 tsp into the jar from above. 70% vinegar and immediately roll up with a sterilized lid, turn the jar upside down, wrap in a blanket and put in a warm place for a day.

Preservation of cucumbers can be the most diverse and amaze with original tastes from sweet and sour to spicy or salty. The main thing is to choose the taste and the method of canning that is right for you, stock up on cucumbers, patience and start harvesting. So, you will spend only one day on canning cucumbers, and delicious crispy cucumbers will delight you for a whole year. Can, enjoy the results and share your signature recipes!

Alena Kovyrshina

Every housewife knows the recipes for canning cucumbers. However, snacks prepared using the same technology quickly get bored. There is a desire to try something new and original. However, experience and knowledge are not always enough. Well, in today's article we will consider the original recipes for canning cucumbers.

How to choose ingredients

Cucumber canning recipes do not always tell you which varieties can be used. However, these varieties can be distinguished by their appearance. Of course, you can put almost any fruit in a jar. However, the result will not always be satisfactory. Unpleasant aroma, sour cucumbers, swollen lids - this is not always what you want. How to choose a variety? What cucumbers are suitable for canning?

Many people like vegetables with small pimples. After all, they are so green and neat. They look beautiful, of course. However, they should not be rolled into banks. After all, this is a salad variety. For canning, fruits covered with large pimples with black spikes are suitable.

There is another sign. This is a color transition from dark to lighter. If the fruits have a uniform color, then they should be consumed fresh. The exception is large cucumbers. They are also called Chinese.

Of course, special attention should be paid to the degree of ripeness of vegetables. Overripe yellow or dark brown fruits are not subject to preservation. They not only have too thick peel, but also hard seeds, and too loose flesh.

Very small fruits are considered unsuitable. After all, they have not yet acquired a characteristic aroma and have not gained juice. However, there are exceptions: gherkins and pickles. They are recommended to be preserved almost microscopically.

What size to choose? According to canning recipes, cucumbers should be 7 to 9 cm long. It is convenient not only to put them in jars, but also to eat them. In addition, they look beautiful in banks.

How to prepare vegetables

It is difficult to find information on how to properly prepare vegetables in cucumber canning recipes. Many will say that it is enough just to wash them and put them in a jar. However, do not rush. Of course, if you are going to prepare blanks for the winter without following important rules, then do just that. If you want to get a delicious snack, then you should make a little effort.

To begin with, the fruits should be washed well. For this, a brush is not used. A soft sponge or cloth will do. After that, the cucumbers must be placed in a deep container and poured with cold water. Purchased should stand in it for 7 to 8 hours. In this case, it is recommended to change the water regularly. But the fruits grown on the plot are soaked for 2-3 hours. Due to this, vegetables will absorb more moisture, and voids will not form inside them during canning. Cucumbers will turn out crispy and dense.

Of course, many people have a question, why such a difference in time? This is due to the fact that cucumbers sold in stores can be plucked long before they hit the counter. But the moisture from such vegetables leaves quickly.

In some recipes for home canning cucumbers, little tricks are given. For example, to obtain an extraordinary aroma, it is worth rubbing dill sprigs in the water in which vegetables are soaked. For 10 liters of liquid, no more than 5 pieces are required.

Choosing dishes

It just so happened that cucumbers are preserved in a barrel or in a three-liter jar. However, this option is suitable for a large family. Recipes for preserving cucumbers in liter jars are now relevant. It is not only convenient, but also profitable. One jar is enough for a family of three. In addition, if the snack is left open for a long time, it loses its taste and may become moldy.

It is for this reason that a 1 liter container is considered the most convenient. As for oak barrels, they are not so easy to find, even in a specialized store. But why oak? Such wood contains tannin, which allows pickled cucumbers to remain crunchy for a long time. To achieve the desired result, you can add oak bark to the brine, after treating it with boiling water.

Does it need to be sterilized?

If you look at any recipe for canning cucumbers for the winter, you will notice that such an appetizer is not sterilized. Indeed, in a few minutes of such processing, the microbes will not die, and after 10 - the vegetables will simply boil. This will spoil the taste of the snack.

It is enough to process lids and glass containers. To do this, you can resort to any familiar method: a boiling kettle, a microwave, an oven, etc. If you are sure of the quality of the water, you can simply wash the containers in a soda solution with a stiff brush. The hot liquid will kill all germs.

Choosing spices

The recipe for home canned cucumbers always begins with a list of all the necessary ingredients and spices. What spices to choose? How much to add? So, for a three-liter container, you need:

• blackcurrant leaves (green) - 5 pcs.;
• dill umbrellas with seeds (dry) - 3 pcs.;
• black pepper - up to 5 peas;
• allspice - 4 peas;
• garlic (peeled) - 3 cloves;
• rock salt - about 2 tbsp. l.;
• sugar - no more than 3 tbsp. l.;
• vinegar essence (70%) - no more than 1 tbsp. l.

This is a standard set of spices, which is almost always added to cucumbers. Otherwise, your imagination should not be limited. Thanks to additional spices, you can get an extraordinary taste. When canning such vegetables, you can add horseradish leaves or roots, nettle sprigs, mustard seeds, red pepper pods, tarragon, basil, etc. This list is very long. Experiment, and you will definitely get an original snack.

A little advice! Garlic is present in every recipe for canning cucumbers for the winter. Its cloves are not recommended to be cut, as the juice will make the brine cloudy. Therefore, they should be added whole.

pasteurized vegetables

This is the easiest pickle recipe ever. To prepare a snack you will need:

• tomatoes (small) - from 3 to 4 pcs.;
• cucumbers;
• horseradish (leaves);
• blackcurrant (leaves);
• cherry (leaves);
• dill sprigs;
• black pepper;
• table salt - 2 tbsp. l.;
• regular sugar - 1 tbsp. l.;
• vinegar 9% - 1 tbsp. l.;
• fresh garlic.

Cooking steps

First, prepare the ingredients: treat the leaves and cucumbers with boiling water. Wash the tomatoes thoroughly. At the bottom of the containers, put the leaves of cherries, currants (black) and horseradish, sprigs of dill and peppercorns, add salt and regular sugar. Fill jars with cucumbers, and place peeled garlic cloves between them. Put a few small tomatoes on the very top. They will give the cucumbers sourness and will not allow the lids to swell.

Fill containers with vegetables with boiling water, cover with lids. Sterilize everything within 15 minutes after boiling. Remove the lids and add a few garlic cloves, a sprig of dill and a tablespoon each of table vinegar. Roll up the containers, turn them upside down, wrap them in a blanket and leave them warm for 24 hours.

Canned vegetables

Recipes for preserving cucumbers for the winter are very diverse. To prepare a snack, you will need:

• salt - 0.5 kg;
• regular sugar - 0.5 kg;
• cucumbers;
• vinegar 9% - no more than 100 ml;
• water (not chlorinated) - 10 l;
• garlic - no more than 3 cloves;
• bell pepper - ½ pod;
• laurel leaf;
• black pepper;
• dill, and parsley.

How to cook?

First, wash the cucumbers well, remove the ponytails from each side. Put the vegetables in clean jars, pour boiling water over them, close the lids and wrap them in a blanket. Leave the cucumbers like this until the water cools down. Take this time to prepare the brine. To do this, pour water into a deep container and add sugar and table salt. At the same time, keep the proportions. For 10 liters of water, 0.5 kg of salt and sugar are required. Add dill and parsley to this solution. Heat the liquid to a boil and after a few minutes remove the spices from it. Cook the brine over low heat until the cucumber jars are warm. Finally, add table vinegar to it.

Wash the jars carefully and treat with boiling water. Place a few cloves of garlic, ½ pepper, bay leaf, black pepper (about 5 peas) and ground pepper (about ¼ tsp) at the bottom of three-liter containers. Place cucumbers in jars, fill with hot brine, roll up. Turn the containers upside down, wrap with a blanket and leave at room temperature for 24 hours.

Cucumbers with currant juice

How to cook such an appetizer? Canning cucumbers should start with the preparation of the components. So, you will need:

• cucumbers;
• black pepper;
• carnation;
• garlic - a few cloves;
• dill (twigs);
• fresh mint;
• 20 g white sugar;
• 50 g of table salt;
• 250 ml currant juice.

Getting Started with Canning

Wash the vegetables thoroughly and remove the stems from both sides. At the bottom of glass containers, put a few peppercorns, two cloves of garlic, a clove, a sprig of mint and dill. Prepare the brine, observing the proportions. For 1 liter of water you will need 20 g of white sugar, 50 g of table salt, 250 ml of juice. Heat it all up to a boil. Place cucumbers in containers, arranging them vertically. Fill with brine, cover with lids, sterilize for 10 minutes and roll up.

Preparation with juice from apples and pumpkin

Such canning of cucumbers for the winter can be done even by a novice hostess. This will require:

• pumpkin juice - 1 l;
• cucumbers;
• apple juice - 300 ml;
• white sugar - 50 g;
• salt - 50 g.

Wash the vegetables, treat them with boiling water and put them in containers. Prepare a brine by dissolving sugar and salt in a liter of pumpkin juice, and adding apple juice. Heat to a boil and pour over the cucumbers. Leave the workpiece for a few minutes. Then drain the brine and heat to a boil again. Repeat these manipulations 3 times, and then roll up the containers.

Recipe with grape leaves

For cooking you will need:

• cucumbers;
• vineyard leaves;
• grape or apple juice - 300 ml;
• white sugar - 50 g;
• salt - 50 g.

Wash the vegetables well, treat them with boiling water, and finally with cold water. Wrap each fruit in a grape leaf, place them tightly in glass containers. Prepare the brine. To do this, mix grape juice, salt and sugar. Pour vegetables with brine, leave for 5 minutes. After that, drain the liquid, heat to a boil. After that, pour the brine back into the jars. Such manipulations must be repeated several times. Roll up the banks.

Preservation with grape juice

For such a blank, the following components will be required:

• cucumbers - about 2 kg;
• grape juice - 600 ml;
• blackcurrant (leaves) - about 5 pieces;
• cherry sprigs - 3 pcs. with leaves;
• non-chlorinated water - 700 ml;
• salt - no more than 50 g;
• grape vinegar - 20 g.

Wash the vegetables and process with boiling water, and then place them in cold water. Place the fruits in jars, placing them vertically. Add currant leaves and cherry sprigs to each container. Dilute grape juice with water. Add salt to this brine and heat to a boil. Pour hot juice over cucumbers in glass jars. Wait 5 minutes, drain the brine and heat again to a boil. Pour hot liquid over cucumbers. Repeat the manipulations 3 times, and then roll up the containers.

Cucumbers with pine aroma

Preparing this appetizer is very simple. The main thing is to have the necessary components on hand. For cooking you will need:

• cucumbers - about 2 kg;
• juice made from apples - 1.3 liters;
• pine - 3 branches;
• regular sugar - 50 g;
• table salt - 50 g.

First, prepare the cucumbers. Wash them first with boiling water, and then with non-chlorinated cold water. Put vegetables in jars. Also add pine branches here. Prepare a brine from sugar apple juice and, of course, salt. Pour cucumbers with hot liquid, wait 5 minutes, drain, boil and pour again. Repeat manipulations 3 times. Roll up the container at the end.

horseradish recipe

This addition makes them crispy and very tasty. To prepare a snack, prepare the following ingredients:

• cucumbers - about 2 kg;
• black pepper;
• garlic - no more than 4 cloves;
• small horseradish root - 4 pcs.;
• currant leaves;
• dill (umbrellas);
• salt - at least 2 tbsp. l.;
• and the last component is white sugar (1 tablespoon).

Rinse and dry cucumbers. Put them in containers, shifting with horseradish, dill, currant leaves, pepper and garlic. Prepare the brine. To do this, dilute salt and white sugar in 1.2 liters of water. Pour the prepared brine over the vegetables, close with a plastic lid and place in the refrigerator.

Snack "Miracle"

This recipe for preserving cucumbers for the winter is calculated for a liter jar. To prepare, prepare:

• cucumbers - the smallest;
• vinegar essence - no more than 1 tsp;
• fresh parsley - 1 sprig;
• bulb;
• carrot;
• table salt - 1 tbsp. l.;
• allspice;
• sugar - about 2 tbsp. l.;
• carnation umbrellas;
• black pepper;
• laurel leaf.

Wash vegetables thoroughly and pat dry. Put them in liter containers, alternating with spices. Top with chopped onions, carrots and a sprig of parsley. Heat water, pour it into containers with cucumbers and leave for 10 minutes. Drain the liquid, heat to a boil. Pour back into containers. Repeat manipulations 3 times. Finally, add salt and white sugar to the water. Before pouring the brine into each jar, add a teaspoon of vinegar essence. Roll up containers.

In conclusion

Canning cucumbers is a simple process. The main thing is to follow the cooking technology. At the same time, do not forget that each spice can significantly change the taste of the finished product. Therefore, spices should be added with caution, not forgetting that everything is good in moderation. You don't have to choose just one recipe. You can try a few. This will allow you to surprise your household with crispy and tasty cucumbers throughout the winter.

It is worth noting that such an appetizer will be a good addition to meat and potato dishes. It can be served to the festive table, as well as to decorate salads. Small cucumbers look very original. But if they are also cooked correctly, they will be a great addition.

Every housewife has her favorite recipe for canning cucumbers. Someone likes to pickle cucumbers, someone prefers pickles to all marinades. And in the comments to the recipes we offer, you often talk about your favorite canning methods. We have selected culinary recipes for canning cucumbers from the comments and offer them to your attention.

Raisa

Recipe for pickling cucumbers with ketchup

Products: for 6 glasses of water 1 pack of chili ketchup, 2 tablespoons of salt (without a slide), 100 g of sugar, 100 g of vinegar, bay leaf, horseradish root, peas, garlic to taste.

Trim stems from cucumbers and cut lengthwise into 4 pieces. Put garlic in half-liter jars, cut the horseradish into pieces and also add to the jars. Boil the marinade from water, salt, sugar and ketchup. Before pouring the marinade into jars, add vinegar. Pour jars and sterilize for 7 minutes. Roll up. If you decide to take liter jars, then you need to sterilize for 10 minutes. Very tasty and crispy cucumbers are obtained. Bon appetit.

Svetlana

Country-style cucumbers

In a 3-liter jar, put dill - 2-3 umbrellas, horseradish - a leaf cut into pieces and a small root, 5-6 cloves of garlic, currant leaves, cherries. Then lay the cucumbers, preferably in size, 70 g of salt without additives and cold water (I take either spring or bottled in the store). The jar must be closed with a nylon lid and put in the refrigerator or in the cellar. Cucumbers are salted slowly, but they do not peroxide, but inside they remain fresh. Try it - very tasty!

Bon appetit.

Elena

Canned cucumbers

I put in a 3-liter jar: 1 horseradish leaf, 2-3 cherry leaves, 1 dill umbrella and put cucumbers. For the first time I pour a jar of cucumbers with just boiling water, leave it for 15-20 minutes, then pour this water back into the pan, add 80 g of sugar, 60 g of salt to 1 liter of water, boil again, pour cucumbers and add 1 tablespoon of vinegar to the jar . I wrap the corked jars in a fur coat for a day. Proven method!

Natalia

Pickles

A 3-liter jar should be filled with small cucumbers, and overgrown cucumbers should be grated. Then add 3 tablespoons of salt and fill the jar with this mass. You can add dill and a few cloves of garlic. Then close the jar with a plastic lid and store in the cellar

Tatiana

"Cold" canning of cucumbers

In a three-liter jar filled with cucumbers, put horseradish, cherry and currant leaves, garlic, dill, pour an incomplete pile of salt - about 70 grams, pour cold water, close with a plastic lid and put in the cellar. Cool - you won't regret it!

Zemfira

Pickled cucumbers "as easy as shelling pears"

Pickled cucumbers today - as easy as shelling pears. We put spices in a three-liter jar, then cucumbers. Fill with boiling water and hold for 5-10 minutes. Drain the water, boil, add 3 tablespoons of salt and 3 tablespoons of sugar. We put 3 aspirin tablets in a jar, pour brine and add 3 tablespoons of 9% vinegar. Roll up. Try it - wonderful crispy cucumbers are obtained!

aigul

Easy Pickled Cucumber Recipe

My recipe is also very simple. To prepare the brine you need: 5 tablespoons of sugar, 3 tablespoons of salt and 1 tablespoon of vinegar per 3 liter jar. Then we lay the cucumbers and pour the brine. Be sure to sterilize! Cucumbers are delicious!

333

Canned cucumbers

Rinse cucumbers and soak overnight in cold water. Boil water in the morning, put the cucumbers in a container and pour boiling water for 5-8 minutes. Then put the cucumbers in jars with spices (peppercorns, dill, bay leaf, mustard seeds) and pour brine twice: 1 time - add salt and sugar to the brine, pour cucumbers over them. 2 times - drain the brine from the jars, bring it to a boil and add vinegar before boiling.

Brine: for 5 liters of water: 600 g of sugar; 200g salt; - 400 g of vinegar 9%.

Elena

Canned cucumbers without sterilization

Why these difficulties with sterilization: for a long time, steam in the whole apartment, and you can scald. I make it easier: I put cucumbers and spices in a 3-liter jar (horseradish, dill, peppercorns - black, white and allspice, cloves, tarragon, bay leaf, you can have a small peppercorn of red hot pepper.) Fill the jar 1 time with boiling water, I stand 8-10 minutes, covering the top with a clean and boiled lid. Then I pour the water into an enameled saucepan, add 2 tablespoons of salt and 1 tablespoon of sugar to the same saucepan, put it on fire so that the marinade boils, and at this time I pour 100 ml of 9% vinegar directly into the jar. Then I pour marinade that has boiled for at least 1-2 minutes into a jar, roll it up with a boiled lid, turn it over and wrap it well.

Anatoly

Cucumbers "without difficulties"

Do not bullshit each other with complexities! We put spices in a 3-liter jar: dill, horseradish. With gentle female hands, we tightly lay the soaked and clean cucumbers. We fall asleep 1 tablespoon with a maximum slide of kitchen salt (not extra and not iodized!), 1 tablespoon of sugar with a slide, 2 tablespoons of 9% vinegar, pour boiling water from the kettle.

We put the jar in a saucepan (an old towel at the bottom) with water heated almost to a boil, cover with a lid and cook in a boiling saucepan for about 20 minutes. Carefully pull out and roll up. This is a basic old recipe, and everything else is a matter of taste and frills of the housewives. But these cucumbers can be eaten by both children and the elderly without harm to health. The taste is delicate, salty.

You can not cook, but pour three times - it's even easier. Pour boiling water over the filled jar twice and soak for 5 minutes, then add salt, sugar, vinegar and pour, then roll up. Currant leaf, oak leaf, etc., as well as black pepper, bitter chili, etc., a large amount of salt and vinegar, only satisfy quite certain tastes. Try it, do it. But today it is already necessary to switch to other containers and twist-off lids. Very comfortable and beautiful.

Faith

Canned cucumbers "plain"

And I've been making canned cucumbers much easier - for over 20 years now, and not a single can has exploded! Having sterilized a three-liter jar, we put a currant leaf, horseradish leaf, peppercorns, garlic, dill on the bottom of the jar. Then you need to fill the jar with cucumbers, previously soaked in cold water for 2-3 hours.

Pour hot boiled water 2 times after 5 minutes, i.e. having boiled the 1st time, keep it in a jar for 5 minutes, then boil the same brine again, pour it into a jar of cucumbers again. But for the 3rd time, when you bring it to a boil, add 2 tablespoons of salt and 2 tablespoons of sugar and pour this brine into a jar. And at the end, directly in the tank, add 100 grams of table vinegar (9%) or 1 tablespoon of vinegar essence.

Read the recipe carefully - it will take you no more than 25-30 minutes to prepare it, unless, of course, you get by with the 1st jar. I assure you, you won't regret it!

Elena

Cucumbers - "yummy"

Bring four liters of water to a boil, add 10 tablespoons of salt, 4 heaping tablespoons of sugar and cool the marinade. Add 6 tablespoons of 70% vinegar to the cooled marinade. Arrange the cucumbers in jars, add the spices you like, and pour the marinade over the jars. Sterilize 5 minutes from the moment the water boils.

Tatiana

A very simple recipe for canning cucumbers

I encourage you to try this simple recipe. 5 kg of small cucumbers (8-12 cm), 400 g of 9% vinegar, 1.5 tablespoons of sugar, 5 tablespoons of salt. In 3 liters of cold water (you can not boiled) dilute sugar, vinegar, salt. In clean, non-sterilized liter jars (in extreme cases, 1.5-liter - no more, otherwise it won’t work) add seasonings: horseradish leaf, dill umbrella, mustard seeds, currant leaves, cherries, raspberries, peppercorns, garlic - a few cloves, a couple of circles of carrots, 1 piece of allspice). Then put small cucumbers in a jar, pour over with brine, cover with a lid (without an elastic band). In a cold oven, pour water into a baking sheet with sides and place jars of cucumbers there. turn on the oven and sterilize for 30-40 minutes until the cucumbers change color from green to yellowish. Then remove the jars from the oven, insert rubber bands into the lids (do not forget !!) and roll up.

The smaller the cucumbers, the tastier! They store very well and never explode, even at room temperature, which is very important if you have nowhere to store canned food.

Hope

Pickled cucumbers in a jar

In a 3-liter jar I put all the greens (to your taste), cucumbers (pre-soak them in advance) and pour boiling water - I do this, for example, in the morning. and in the evening I drain the water from the jar, put 3 tablespoons without a hill of coarse salt and pour water from the tap. I close the jar with a nylon lid (but one that needs to be held a little in hot water, and not plain). And that's it!

Elena

delicious gherkins

In a liter jar, put horseradish, leaves: cherries (if any), blackcurrant leaves, dill umbrellas and garlic! Cut off the ends of the gherkins and put them in a jar!

For brine: 0.5 tablespoon of rock salt, 1 tablespoon of sugar and 35-50g of 9% vinegar are added to cold water, pour the gherkins and set to sterilize: from the moment the water boils for about ten minutes at a low boil. And we roll! All! Very tasty and fast!

Winter, winter, winter. The most favorite snack in winter and summer is, of course, cucumber. There are both summer marinades for cucumbers and recipes for crispy winter preserves. Each housewife has her own signature or favorite recipe for canned cucumbers for the winter. With friends and acquaintances, we always discuss each of our cucumber recipes.

And when the time comes for preparations, I want to choose and roll up the best of the best. Therefore, our recipes are tested and tested.

Basic rules for choosing suitable fruits for canning long-term winter storage recipes

Of the many varieties of cucumber, you need to choose pickling winter ones. They are easy to identify in the market in appearance cucumber. The fruit should be black-spined, not white-spined. When cut, the cucumber should look like a square, not a triangle. The square will make a good crispy winter snack. Another important point is that before starting the preservation of cucumbers, it is imperative to remove the stalk with a knife and pour clean water and let it brew for several hours. This is done so that they absorb liquid and are elastic.

And also all cucumber recipes include a pickling bouquet of herbs and spices. It consists of dill umbrellas, horseradish leaves, cherries and currants, bay leaves. Peppercorns and allspice, whole coriander.

Recipes for winter preparations from the most delicious canned cucumbers

1 Canned cucumbers, crispy recipe the most delicious

2 Recipes for blanks for the winter of cucumbers

• We put the pickling bouquet in clean, sterilized bottles and very tightly stuff the jars with prepared fruits to the very top. Pour just boiling water and let the blanks brew and warm up for at least 30 minutes, they should warm up well. Then drain the water, boil and re-fill it back. Again we wait 30 minutes. The second time we drain the water and put it on the stove until it boils.
• In the meantime, pour 2 tablespoons of salt with a slide, 2 tablespoons of sugar without a slide, 1 teaspoon of citric acid without a slide or 2 tablespoons of vinegar, 2 tablespoons of tomato paste and 1 teaspoon of dry mustard into the bottle. Fill with boiling, drained liquid. We twist and turn upside down. Wrap with a blanket until it cools completely.

3 Canned cucumbers, crispy recipe for the winter are the most delicious

IN clean prepared jars we put a pickling bouquet on the bottom and stuff it tightly with cucumbers. In each three-liter bottle we pour two tablespoons of salt, two tablespoons of sugar and three tablespoons of vinegar. Fill with boiling water and put the jars for sterilization. Three-liter need to boil for 40 minutes, two-liter boil for 30 minutes. We preserve very tasty winter cucumbers.

4 Canned cucumbers, crispy recipe the most delicious in tomato juice

For this blank, you need to make juice from tomatoes. For this you can just boil overripe tomatoes, adding a little water. And pass through a sieve. You can simply scroll the tomatoes through a meat grinder, add 1/1 water and bring to a boil. We get tomato filling for cucumbers.

For such a workpiece Suitable for both small cucumbers and larger ones. Non-standard can be cut into portioned pieces. Place the cucumbers in a large bowl. Salt and pepper to taste, like a salad. Fill with prepared juice. Liquids need 1/3 more than the volume of green fruits. Add chopped onion and garlic to taste, but you can not add. Leave everything on the stove and boil for 10-20 minutes. Boiling lay out in liter jars (the most convenient volume) and close with metal lids. Turn upside down.

5 Winter cucumber salad. How fresh

• For this winter dish, the most unusual-looking cucumbers are suitable, which are washed and cut into portions. Cut the onion into half rings. The number of onions should be almost the same as the number of cucumbers. We rub a few carrots on a Korean grater, for beauty Salt, like on a salad, pepper with black ground pepper so that it is clearly visible. Add one teaspoon with a slide of citric acid per three kilograms of the product. We leave the entire workpiece for at least two hours, so that all the vegetables let the juice flow.
• We lay out the resulting workpiece in clean half-liter jars so that the liquid covers the vegetables well. We put on sterilization. A half-liter jar boils for 40 minutes. After this time, close with metal lids and turn upside down until completely cooled.

Super delicious recipe for crispy cucumbers for the winter

In advance prepare tomato juice or just grind overripe tomatoes in a meat grinder. Cucumbers can be taken in any size. If they are small, then leave them whole, large cucumbers can be cut. Add onions cut into rings. We put all the ingredients in a saucepan, salt, pepper. Put on the stove and bring to a boil. Boil 5 minutes. Cucumbers should warm up well. Put hot cucumbers with onions in prepared jars and pour boiling juice over them. Close with lids.

Recipe for spicy crunchy and most delicious canned cucumbers

For this recipe only the smallest cucumbers are suitable. In winter, they are the most delicious.

For one kilogram of crispy, you need to prepare 2-3 pieces. red chili pepper. It must first be cleaned of seeds, cut into several pieces and poured with vinegar. Leave to marinate for 3-5 hours.

Such how to harvest cucumbers great for winter storage. It is necessary to put cucumbers in a half-liter jar and pour vinegar over it. In winter, if you like.

Put into jars greens for conservation. Add 5-10 pieces of pickled pepper. We fill the selected cucumbers tightly to the edges of the jar. Pour boiling water over and leave to warm for 30 minutes. After this time, drain the water and repeat the process of boiling and pouring. Before the last filling with boiling water in a liter jar, add 1 tablespoon of salt, with a slide, 1 tablespoon of sugar, without a slide, 1 teaspoon of vinegar, 2 tablespoons of spicy Chili ketchup. Fill with boiling water. Close the lids.

Zimushka-winter with such a yummy is not terrible.

1. Pickles with mustard

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

Ingredients
It turns out: 1 2 l of the bank

1 kg cucumbers

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

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

It is advisable to pre-soak cucumbers in cold water for 4-12 hours.
Sterilize the jar and lid. Place blackcurrant leaves, a horseradish leaf, a couple of dill umbrellas, 3-4 cloves of garlic tightly on the bottom.
Wash the cucumbers, put them tightly in a jar with herbs and garlic.
Pour cucumbers with cold salt brine on top: dissolve in 1 liter of water 2 tbsp. heaping salt. Leave the jars to sour for 3-4 days, from time to time remove the foam that forms on the surface.
After 3-4 days, drain the brine from the jars into a saucepan, 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. That’s how they taught me to do it. In order for pickles not to mold, it’s good to add a spoonful of mustard powder to them. Cucumbers are poured with cooled brine, this is a way of cold pickling cucumbers.”

Ingredients
It turns out: 1 kg

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

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

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

salting

Wash the cucumbers thoroughly, pour cold water for at least 6 hours or overnight.
Prepare a brine based on 1 liter of water 50 g of salt (2 tablespoons of salt with a slide). Boil water with salt so that the salt is completely dissolved. Cool the brine, strain.
Prepare greens: you can use dill, parsley, blackcurrant leaf, cherry leaf, horseradish, oak leaf, garlic.
Pickle cucumbers in a bucket (enamelled) or in a glass container, you can directly in jars. Lay layers of greens, garlic, cucumbers. Pour the brine, put a plate or a wooden circle on top, a load 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 (taste it, it will change as it ferments). From time to time to remove the foam which is formed on a surface.
After that, cucumbers can be stored in the refrigerator or canned.

sunset

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

To avoid mold formation, dry mustard can be used. Pour 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, because not everyone likes to add horseradish, or cherry leaves, but in my family they always salt it this way and come out delicious, crispy cucumbers!"

Ingredients
Yields: 5 cans

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

Cooking method
Preparation: 5mins › Cooking: 5mins › Total time: 10mins

Wash cucumbers, it is better to soak 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 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 put cucumbers in jars, quite tightly. Pour cucumbers with hot marinade, trying to ensure that all cucumbers are covered. Put dill on top.
Tighten the cucumbers with lids and put in a dark place.

4. Polish pickled cucumbers

Ingredients
Servings: 15

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

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

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

5. Pickled cucumbers

"A quick cucumber recipe. In season when there are a lot of cucumbers in the garden, such a quick recipe is 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

Wash cucumbers well. Cut off the ends. Put cucumbers in a bowl or enameled pan.
Layer cucumbers with currant leaves, cherries and dill.
To boil water. Add salt, stir until dissolved.
Pour cucumbers with the resulting solution. Leave for a day.

6. Lightly salted cucumbers in a bag

"Recipe for cucumbers cooked without brine. We add salt directly to the bag with cucumbers, and the cucumbers, releasing juice, are pickled themselves."

Ingredients
Servings: 6

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

Cooking method
Preparation: 10mins › Cooking: 5mins › +8h for salting › Total time: 8h15mins

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

7. Lightly salted cucumbers

Ingredients
Servings: 6

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

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

Wash cucumbers well. Cut off butts.
In a 3 l jar, lay out the cucumbers while standing. We shift with horseradish leaves, dill, garlic, cherry and currant leaves. Fill with cold water. We let it stand for a while, then pour this water into a bowl, add 100 g of salt there, mix it so that the salt closes, and pour it back into the cucumbers.
Let stand in a warm place for 3-5 hours, then put in the refrigerator. You can eat the next day.

Small cucumbers are unusually tasty.

8. Pickled cucumbers

"Cucumbers for the winter. Choose approximately the same size cucumbers. The number of cans depends on you, someone salts in small ones, someone likes big ones. The calculation is this - for 0.5 kg of cucumbers you need 0.5 l 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 garlic cloves
dill in umbrellas
horseradish leaves
black currant leaves
3 liters of water
6 tbsp coarse salt

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

Rinse the cucumbers, cut off the ends. Pour cold water and leave for a day.
In clean jars, put dill with umbrellas, horseradish leaves, currants and garlic cloves. Put cucumbers in jars, tightly enough.
Boil water, add salt, stir to dissolve the salt. Pour brine over cucumbers. Leave for 3 days for pickling.
Then pour the brine into a saucepan. Rinse cucumbers and herbs with boiled water, put them back in jars.
Bring the brine to a boil and pour 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 greens (dill, celery), as well as cherry, horseradish, currant leaves to cucumbers."

Ingredients
It turns out: 3 liters of the bank

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

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

Cooking method
Preparation: 30min › Cooking: 30min › +30min › Total time: 1h30min

Soak cucumbers in cold water, preferably for a few hours.
At the bottom of a 3-liter jar, lay out the leaves of cherries, horseradish, currants, a clove of garlic, dill umbrella, celery. Throw allspice and bay leaf. Lay the cucumbers tightly, pour boiling water over them. Let stand 10 minutes. Drain the broth into a saucepan, boil and pour over the cucumbers again.
Let stand 30-40 minutes. Pour the liquid back into the pan, add 2-2.5 tbsp. salt and 1 tbsp. sugar, bring to a boil. Pour cucumbers with hot marinade, add vinegar and roll up.

10. Pickled cucumbers

"Dad taught me how to make cucumbers. They always turn out tasty and crispy. I have been making according to his recipe for 4 years now, I really like it. The marinade is very rich, it has quite a lot of vinegar. The longer the jars stand, the tastier the cucumbers become. It turns out 7 liter jars.

Ingredients
It turns out: 7 l 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 garlic cloves
7 liter jars with lids

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

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

Put the cucumbers in a bowl or large saucepan and cover with ice (or pour ice water). Let stand at least 2 hours maximum 8 hours. Drain the water.
Boil water, sugar, salt, and spices in a saucepan. Reduce heat and simmer for 15 minutes. It is convenient to wrap spices in a gauze bag, then to throw away or strain the marinade after cooking. Or add spices to cucumber jars if you like.
Sterilize jars and lids in boiling water for at least 5 minutes. (Jars can be sterilized in the oven - heat it up 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. Put an umbrella of dill and a clove of garlic in each jar. Pour marinade, not reaching 0.5 cm to the top of the jar. Wipe the edge of the jar dry and close the lids.
Lower the jars into a large pot of boiling water so that the water covers the jars with the top, 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 top of 2 cm. Bring to a boil again and simmer, covered, for 5 minutes.
Take out the jars and set them to cool so that they do not touch. When cool, check if they are clogged by pressing your finger into the center of the lid. If the jar is closed properly, the lid will not bounce up and down. If some jars have not closed properly, put them in the refrigerator and eat them within a month.
Place the jars in a dry, dark place and let stand 1 week before tasting.

10. Pickled cucumbers for the winter (very tasty)

"I've been pickling cucumbers according to this recipe for a long time. I really like it, just delicious!"

Ingredients
It turns out: 5 l

fresh cucumbers
2 liters of water
2/3 cup (incomplete cup) 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 bay leaves
5 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 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 setting each time for 3-5 minutes).
We make a marinade: put 2 liters of water on the fire, add sugar, salt, bay leaf, cloves and peppercorns. We boil everything and add vinegar before removing from heat.
Pour jars of cucumbers with hot marinade.
Pour boiling water into a saucepan with a wide bottom and put the jars to sterilize. Liter jars with marinade must be sterilized for 12 minutes (from the moment the water boils).
We carefully remove the jars from boiling water and immediately roll up the lids. Banks are turned upside down.

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

11. Cucumber or zucchini blanks with citric acid

"Pickled cucumbers or zucchini, no vinegar. Citric acid marinade tastes milder than vinegar. Try it!"

Ingredients
It turns out: 4 l cans

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

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

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

Wash the cucumbers, cut off the ends. Cut zucchini into large pieces. Put in jars with herbs and garlic.
For marinade: boil water, put sugar, salt, pepper, citric acid into it. Stir everything until completely dissolved.
Pour vegetables in jars with hot marinade. Cool until warm. Then pour the marinade back into the saucepan, bring it to a boil again and again pour the vegetables with the marinade.
Banks to close. Wrap until completely cool.

12. Canned cucumbers with vegetables

"Great addition to meat dishes, sandwiches, as well as an appetizer for the holiday. A good dish for lovers of sweet and sour salads."

Ingredients
It turns out: 5 cans of half-liter

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

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

Cooking method
Preparation: 50mins › Cooking: 7mins › Total time: 57mins

Zucchini, cucumbers and zucchini are peeled, pitted, cut into longitudinal strips or rings.
At the bottom of each jar, put a ring of chopped onion and a peeled garlic clove. Then put chopped vegetables in jars.
Then add mustard, bay leaf, 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, close. Pasteurize covered for 5 minutes.

13. Pickled cucumbers with zucchini

"It's easy, tasty and quick to pickle cucumbers with zucchini. They complement each other well, and the result is a great combination. The recipe is for a 1 liter jar. The number of cucumbers that fit in a jar depends on their size."

Ingredients
It turns out: 1 l

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

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

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

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

14. English Pickles (Pickled Cauliflower with Onions and Cucumbers)

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

Ingredients
Servings: 80

450 g salt
4 liters of water
1kg cucumbers, peeled and chopped
1 kg small onion, 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 and leave everything for 24 hours. Drain water from vegetables.
In a large skillet, combine sugar, mustard, and ginger with 4 cups of vinegar. Add vegetable mixture, bring to a boil and cook for 10 minutes.
Mix the flour and turmeric with the remaining 2 cups of vinegar and stir into the cooked vegetables. Bring to a boil and cook for 1-2 minutes. Pour into sterilized jars.
Boil water in half a large saucepan. Gently lower the jars into the boiling water. Leave 4 cm of space between the banks. Add more boiling water to cover the jars up to the shoulders. 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, so it's delicious. Make it, put it in the refrigerator and crunch on your health! If you don't want to use pepper, add more cucumbers. You can pickle young zucchini according to the same recipe. If you have 5 % vinegar (or apple cider), put it in 1 glass and exclude water completely. The marinade will not close the cucumbers to the top at first, let them stand - they will let the juice in. It turns out 2 liter jars. "

Ingredients
It turns out: 2 l cans

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 of sugar

Cooking method

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

16. Pickled cucumbers

"Cucumbers are very tasty. The recipe is given only for the marinade. This recipe will make 2 liter jars."

Ingredients
It turns out: 2 l cans

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

Cooking method
Preparation: 20mins › Cooking: 10mins › Total time: 30mins

Put cucumbers in jars (cut off the tips), greens (leaves of black currant, horseradish, dill umbrellas), garlic.
Boil the marinade, pour cucumbers in jars with hot marinade and roll up the lids.

See 16 more recipes for cooking cucumbers for the winter.