How to cook cucumbers. Step-by-step recipe with photos and videos

It’s hard to imagine a traditional Russian feast or an ordinary home-cooked dinner without juicy, crispy cucumbers that disappear in just a few minutes. Cucumbers for the winter are the most popular option for home canning, and every housewife should try to prepare cucumbers for future use at least once in her life. This task is not as overwhelming as it seems at first glance. The right choice of vegetables, some culinary skill and knowledge of certain secrets is all that is required to prepare an excellent snack that will delight your family and friends during the cold season. Well, “Culinary Eden” will be happy to share with you tips and recipes for getting the most delicious preparations!

To begin with, you should understand that not any vegetables are suitable for preparing elastic, crispy cucumbers, but only fresh young fruits that have thin skin, dark spots on it and dense pulp. Thanks to the presence of thin skin, vegetables will absorb the marinade well. Old, yellow and overripe cucumbers with very thick skins, as well as salad cucumbers with a smooth surface, are completely unsuitable for canning - do not waste your time and effort on them. It is best if the cucumbers used for preparations are collected no later than a day before canning. For preparations, fruits from 7 to 12 cm long are usually used, while larger specimens can be cut into rings or pieces of the desired size.

The main secret to crispy cucumbers is pre-soaking them in water overnight. The colder the water, the crispier your cucumbers will be. Cucumbers should be kept in water for at least 5-6 hours and no more than 12 hours, after cutting off their tips. Do not neglect the quality of the water from which you will prepare the marinade - in this case, spring or purified water, but in no case chlorinated from the tap, will be appropriate. Oak leaves or a piece of oak bark added when pickling cucumbers will also help give them that desired crunch. It is worth noting that most often small cucumbers turn out crispy. An important point in canning cucumbers is the selection of spices. Here black peppercorns, allspice, cloves, mustard beans, garlic, dill umbrellas, mint, cumin, coriander grains, as well as currant, cherry, oak and horseradish leaves will come to your aid. You should be careful when using garlic, as too much of it can make the cucumbers less crispy, adding unnecessary softness.

Compliance with all preparation rules and storage conditions allows cucumbers to remain tasty and crispy for a very long time. Cucumbers for the winter are not only an independent snack, but also an indispensable addition to many dishes, such as, for example, Olivier salad or salad with cod liver and potatoes. Try canning cucumbers for the winter at least once, and you will want to cook them every year. Use our recipes and see for yourself!

Crispy cucumbers

Ingredients:
1 kg small cucumbers,
500-600 ml water,
100 g sugar,
75 ml 9% vinegar,
4-6 cloves of garlic,
2-3 cherry leaves,
3 sprigs of dill,
3 sprigs of parsley,
2 bay leaves,
a handful of allspice.

Preparation:
Soak the cucumbers in a bowl of cold water for several hours, after cutting off their ends. Place oak and cherry leaves, as well as sprigs of herbs, into two sterilized 750 ml jars. Add the garlic cloves and fill the jars tightly with cucumbers. Place a bay leaf in the space between the cucumbers. Boil water with sugar, salt and allspice. Add about 2 tablespoons of vinegar to each jar, then pour in the boiling marinade. Cover the jars with lids and place in a saucepan for subsequent sterilization for 10 minutes. Roll up the jars with lids, turn them upside down and let cool, wrapped in towels or a blanket.

Cucumbers in jars

Ingredients:
2.5 kg of cucumbers,
1/3 bunch of dill umbrellas,
5 cloves of garlic,
3 tablespoons salt,
3 tablespoons vinegar,
3-4 buds of cloves,
3 currant leaves,
2 leaves of horseradish,
1 teaspoon mustard seeds,
1 tablespoon sugar,
chili pepper to taste.

Preparation:
Place the cucumbers in cold water for 5-8 hours, changing the water several times. Place washed horseradish leaves, currant leaves and peeled garlic into sterilized jars. Add a small piece of chili pepper to add spiciness to the cucumbers. Cut off the ends of the cucumbers and place them vertically in jars. If the jar is large, the cucumbers are laid out in several layers. Place dill umbrellas on top. To find out how much liquid is required for the marinade, pour water into the jars, then carefully pour into the pan using a special lid with holes. Add a little more water as some of the liquid will evaporate. Water must be added during each boil.
Pour boiled water into jars with cucumbers, cover with lids and leave for 15 minutes, then, using a lid with holes, pour back into the pan. Boil water again and pour into jars, leaving for 20 minutes. Drain the liquid into a saucepan and add sugar, salt, vinegar, cloves and mustard seeds. Bring the marinade to a boil and pour it over the cucumbers. Roll up the jars with lids, turn them upside down, wrap them in a blanket and let cool.

Pickles

Ingredients:
1.5-2 kg of cucumbers,
80 g salt,
20-30 g hot chili pepper (optional),
5 dill inflorescences,
3 leaves of horseradish.

Preparation:
Rinse the three-liter jar thoroughly (you can do without sterilization). Place the cucumbers in a jar and add salt. Place a piece of chili pepper, horseradish leaves and dill inflorescences on top. Pour cold filtered water into the jar, close with a nylon lid and place in a cool place for storage. In about a month, the cucumbers will be ready.

Ingredients:
2 kg cucumbers,
5 dill umbrellas,
4 cloves of garlic,
3 currant leaves,
3 cherry leaves,
3 mint leaves,
1.5 liters of water,
6 tablespoons sugar,
2 tablespoons salt,
2 tablespoons of 9% vinegar.

Preparation:
Pre-soak the cucumbers in cold water for several hours. Place dill umbrellas, horseradish root, peeled garlic cloves, currant and cherry leaves, and mint leaves into a sterilized jar. Place cucumbers in a jar and pour boiling marinade made from water, salt, sugar and vinegar. Sterilize the jar for about 15 minutes, then screw on the lid, turn over, wrap and cool.

Cucumbers marinated with bell pepper, coriander and basil

Ingredients:
600-700 g cucumbers,
3-4 bell peppers,
4 cloves of garlic,
4-5 black peppercorns,
4-5 peas of allspice,
2-3 sprigs of basil,
2 dill umbrellas,
1 teaspoon coriander seeds,
1 horseradish leaf
1 liter of water,
4 tablespoons salt,
2 tablespoons sugar,
3 tablespoons of 9% vinegar.

Preparation:
Place basil, dill, horseradish leaf and garlic on the bottom of sterilized jars. Fill the jars with cucumbers and bell peppers, cut into quarters. Prepare a marinade from water, salt, sugar and vinegar, bringing the liquid to a boil. Pour the marinade into the jars and leave for 15 minutes, then pour the marinade back into the pan. Place spices in jars and pour boiling marinade over them. Cover the jars with lids and cool by turning them upside down.

Try preparing cucumbers for the winter using our recipes, and you will enjoy this great snack for more than one season! Good luck with your preparations!

Cucumbers for the winter in jars will always remain an eternal classic. There are always two types of cucumbers in jars: pickled and pickled (fermented). In the first case, canning occurs by adding vinegar in different concentrations, and in the second - due to natural fermentation, fermentation, which results in the formation of useful lactic acid, which prevents the preparations from going to waste.

Cucumbers for the winter in jars can be prepared from any cucumbers, even “overgrown elephants,” but they still taste best from medium-sized cucumbers, no more than 10 cm long. And if you are not lazy and pick cucumbers every day and evening, then You can prepare several jars of spicy gherkins. In any case, it is important to remember that freshly picked cucumbers should not be kept for long without processing. If you don’t have time to prepare in the very near future, put the cucumbers in a container with cold water.

To ensure that canned cucumbers in jars for the winter are dense and crispy, choose varieties suitable for canning. There are no problems for avid gardeners - they themselves choose which cucumbers to plant. But if you buy cucumbers at the market, lightly press on the skin - if it is easily pressed, thin and tender, then these are salad-type cucumbers, unsuitable for canning. Cucumbers for canning should have fairly thick skin.

Do not use iodized salt for preservation under any circumstances, it will ruin all your work.

Let's together select the simplest and most delicious recipes for canning cucumbers in jars for the winter, and let's get to work!

Pickled cucumbers for the winter in jars with hot peppers

Ingredients for a 3-liter jar:
1-1.5 kg of cucumbers,
4-5 cloves of garlic,
8-9 black peppercorns,
1 pod of hot pepper (to taste, less if possible)
1 horseradish leaf
2 dill umbrellas,
70 g salt,
100 g sugar,
1 tsp 70% vinegar.

Preparation:
Rinse the cucumbers well and soak for a couple of hours in cold water. Peel and rinse the garlic cloves, remove the seeds from the pepper (they add a special spiciness, so if you like it, leave them), rinse the greens with cold water. Sterilize the jars in any way, boil the lids. Place herbs and garlic at the bottom of the jars, fill the jars tightly with cucumbers and fill with boiling water. Let the jars stand for 10 minutes, pour the water into a saucepan, add salt and sugar, boil and pour the cucumbers again. Pour in the vinegar and roll up immediately. Turn over and wrap.

Pickled cucumbers with citric acid

Ingredients for a 3-liter jar:
1.5 kg cucumbers,
3-4 cloves of garlic,
2 leaves of horseradish,
2 bay leaves,
2 dill umbrellas,
2 tbsp. salt,
5 tbsp. Sahara,
1.5 tsp. citric acid.

Preparation:
Place small cucumbers in a bowl and cover with cold water for 5-6 hours. Change the water a couple of times during this time. Wash the cucumbers thoroughly and trim the ends. Place all the greens at the bottom of the washed jars, fill the jars with cucumbers and pour boiling water over them. Leave for 8-10 minutes, then drain. Boil the water again and pour the cucumbers into the jars for 8-10 minutes. Then drain the water from the jars again, this time into a saucepan, add salt, sugar and citric acid, boil well and pour over the cucumbers. Roll up, turn over, wrap until completely cool.

These cucumbers can be given to children.

Pickled cucumbers for the winter in jars, spicy and sweet

Ingredients for 1 liter jar:
500-600 g cucumbers,
½ cup Sahara,
½ cup 9% vinegar,
1 tbsp. salt,
1 bay leaf,
½ horseradish leaf
4-5 black peppercorns,
2 cloves of garlic,
1 dill umbrella,
1 liter of water.

Preparation:
Wash the jars thoroughly using baking soda. No need to sterilize. Pour water into a large saucepan, measuring out as much as the number of jars you plan to close, boil and place the cucumbers in it. Boil them until the color changes. Meanwhile, divide the spices and garlic into the prepared jars. Quickly and carefully remove the cucumbers from the pan and place them in jars. Add salt and sugar to the remaining water, boil, and pour into jars. Lastly, pour vinegar into the jars and immediately roll up. Turn over and wrap.

Crispy pickled cucumbers

Ingredients for 1 liter jar:
cucumbers,
2-3 cloves of garlic,
greens (horseradish leaves, currants, dill, parsley, cilantro),
1 tbsp. salt (heaped)
2 tbsp. Sahara,
7-8 black peppercorns (or a mixture of peppercorns),
1 tsp 70% vinegar,
500 ml water.

Preparation:
Rinse the jars with soda and scald. Place some of the greens at the bottom of the jars. Cut off the ends of the cucumbers and place them tightly in jars, topping with herbs. In a separate pan, measure the required amount of water, add salt, sugar and peppercorns and put on fire. Pour clean boiling water over the cucumbers in jars for 10-12 minutes, then drain the water and fill them again with new boiling water for 10-12 minutes. Drain the water away again, pour a teaspoon of vinegar into each jar and pour boiling marinade over it. Roll up and turn over immediately. No need to wrap it up.

And yet, pickles are closer to the Russian soul! And pickled cucumbers don’t go into our Olivier either. Here are a couple of the simplest ways to preserve cucumbers for the winter in jars so that they look like they came out of a barrel.

Cucumbers like from a barrel

Ingredients:
cucumbers,
black peppercorns,
salt,
dill umbrellas (if not, then dill seeds),
lemon acid,
garlic,
horseradish leaves,
currants flowing,
grapes,
cherries.

Preparation:
Place a couple of dill umbrellas at the bottom of 3-liter jars,
a pinch of pepper, a couple of cloves of chopped garlic, a horseradish leaf, a couple of grape leaves, 3-4 currant leaves, 3 cherry leaves. Wash the cucumbers, do not cut off the ends, put them in a jar. Prepare the brine: for each 3-liter jar, place 3 tablespoons. salt without a slide, add a little water and dissolve on the stove. Pour the dissolved salt into a jar and add cold tap water. Cover with a lid and leave in the room for 3 days. The cucumbers must ferment. Foam will appear, it needs to be removed. Pour the brine into a saucepan and place it on the fire. While the brine is boiling, add cucumbers from another jar to the jar as they settle. Skim off the foam from the brine. Pour boiling brine over the cucumbers in a jar and add citric acid to the jar at the tip of a teaspoon. Roll it up and turn it over. No need to wrap it up. You can even store it in your apartment.

An original and simple way to pickle cucumbers (in cold water)

Ingredients:
cucumbers,
medium hot pepper - to taste,
hot pepper - optional
garlic,
dill umbrellas,
celery greens,
tarragon greens,
horseradish leaves,
salt.

Preparation:
Cucumbers must first be soaked in cold water for 3-4 hours. Prepare 1-liter and 2-liter jars, wash them with soda, rinse. In a separate container, dissolve salt at the rate of 1 kg of salt per 10 liters of water. Chop the greens, cut the garlic into 2-3 parts, cut the pepper too. Place hot peppers, herbs, garlic at the bottom of the jars and pack the cucumbers tightly. You can also sprinkle garlic and herbs on top of the cucumbers. Fill the cucumbers in jars with salt solution to the top and cover with lids, leaving them warm for 3-4 days. When fermentation is over and the brine becomes cloudy, you can start rolling. First, drain the brine from the jar, rinse the contents of the jars well with tap water, shaking to wash off all the turbidity and white coating from the cucumbers and herbs. Rinse several times until the cucumbers are clean. Add cucumbers if they have sagged too much. Now place the jar under a thin stream of tap water. Shake the jar, tap on the sides so that all the air comes out of the jar. When there is not a single air bubble in the jar, and the water is overflowing, cover the jar with a tin lid and roll it up. There is no need to sterilize anything! Leave the sealed jars at room temperature for another 4-5 days to make sure that the fermentation process is over, and put them away for storage. If the lid is swollen, you need to open the jar, add water, making sure that there is no air left in the jar, and roll it up with a new lid. Cucumbers taste no different from barrel cucumbers, verified!

Cucumbers for the winter in jars are delicious and not at all difficult. Happy preparations! And on our website you can always find even more recipes for preparations.

Larisa Shuftaykina

It is customary to preserve cucumbers in huge quantities; closer to autumn, “batteries” of jars are lined up in cellars. Crispy, hard cucumbers are welcome guests on any table. It is advisable to preserve cucumbers using different methods to achieve some variety. Small changes in the proportions of ingredients make a big difference in taste. The proposed technology provides cucumbers with a moderately spicy taste and retains all their crunchy properties. When serving, canned cucumbers can be left whole, cut into curly slices, and added to salads and pickles.

TIME: 1 hour 20 min.

Easy

Servings: 10

Ingredients

• medium-sized cucumbers – 5 kilograms,
• large hot pepper – 1 piece,
• horseradish root - 1 piece,
• garlic – 1 head,
• clove buds - 10 pieces,
• allspice peas – 1 dessert spoon,
• black peppercorns – 1 dessert spoon,
• bay leaves - 6 pieces,
• dry umbrellas and stems of dill and parsley.
• To fill 1 jar with a capacity of 1.5 liters: vinegar 9% - 25 grams, salt - 2 tablespoons, sugar - 1 tablespoon.

We have a lot of ingredients for pickled cucumbers, but they all do an important job, with this composition you will get delicious, crispy cucumbers.
Hot pepper will add spiciness to the cucumbers. Horseradish root will act as an additional preservative; with it, the marinade will not darken or become cloudy. Horseradish root also has tanning properties, making it easier for cucumbers to become crispy. Some people add oak bark or oak leaves instead of horseradish.
Garlic acts as a light preservative and gives a piquant taste to cucumbers. Clove buds add a spicy, piquant taste and aroma and also have preservative properties. We will add pepper for spiciness and a pleasant fragrant aroma. Bay leaves add good flavor to the marinade and have good antioxidant properties. Dill and parsley are traditionally used in canning as a proven seasoning; they contain essential oils with vitamins; they flavor marinade and cucumbers well.
Some are interested in which varieties are suitable for salting and pickling for the winter. For preservation, carefully select cucumbers that are not overripe or salad cucumbers. It is also very important to close the cucumbers fresh; ideally, if you have your own garden, then close the cucumbers on the same day they were picked.
The cucumber variety should be pickling - these are usually not elongated, elastic cucumbers with pimples. Among the varieties are Nugget, Nezhinskie, Annushka, Rodnichok, Khrustashchiy, Era, Altai, Palchik, Favorit and others.

Preparation

1. Sterilize 3 one and a half liter jars. Cloves, garlic, laurel leaves, and all types of dry and fresh pepper are placed at the bottom of the jars in equal proportions. The red pepper seeds are removed. Dry umbrellas of dill and parsley give the marinade a concentrated spicy taste; fresh herbs cannot replace these ingredients. Horseradish root is cut into small pieces.


2. The ends of the cucumbers are cut off on both sides, then the vegetables are transferred to a deep bowl and filled with water. The cucumbers are kept in water for 2-4 hours, after soaking they are placed in jars. It is necessary to keep the cucumbers in water, they will take up water, will not give it back and will be crispy after pickling. We also recommend choosing small cucumbers; it is better to choose cucumbers up to 15 cm.
Cucumbers are sorted by size and placed vertically, ensuring a tight fit. If the jars are filled randomly, then all the cucumbers may not fit.




3. Small cucumbers are used for the top of the jar; they can be laid out horizontally.


4. The jars are filled with boiling water and covered with sterilized lids. The cucumbers are heated for 10 minutes, then this water is poured into a pan, salt and sugar are added to it. Meanwhile, the jars are filled with a new portion of boiling water. The second filling is simply poured out after 10 minutes. When draining the water, the jars must have special lids with round holes on them.

5. 25 grams of vinegar are poured into each jar, then the containers are filled with boiling water in which salt and sugar have dissolved.




6. Roll up the cans, turn them over, and throw a thick blanket over them. The finished preserves are stored in a cool place. We store our pickled crispy cucumbers in the pantry, in a dark place. We prepared the cucumbers in one and a half liter jars, I think this size is very convenient for our family - we eat the cucumbers quickly, they don’t have time to sour.

Recipe No. 2. Marinated crispy cucumbers for the winter

Pickled cucumbers are undoubtedly popular; they are good with boiled potatoes in winter, and are also included in many salads.

I choose cucumbers for pickling not smooth, but with pimples. To make cucumbers crispy, they must be fresh and firm. Limp cucumbers are not suitable for the “crispy” recipe.

Ingredients:

• medium-sized cucumbers - 2.5 kg;
• dill umbrellas - 1/3 bunch;
• horseradish leaves - 1-2 pcs.;
• black currant leaves - 2-3 pcs.;
• garlic - 1 clove;
• cloves - 1-2 buds;
• mustard seeds - 1/2 tsp;
• hot pepper - to taste.

Ingredients for brine for a three-liter jar:

• rock salt (not iodized!) - 3 tbsp. l.;
• granulated sugar - 1 tbsp. l.;
• vinegar 9% - 3 tbsp. l.

Making delicious crispy pickled cucumbers

When you bring cucumbers home from the market, you should immediately pour them into cold water. I keep cucumbers in water for 6-8 hours, changing the water several times.


After washing the sealing jar thoroughly with soda and rinsing it under running water, I sterilize it with steam.


I wash the horseradish leaves and cut them. I put the chopped horseradish in the prepared jar.


I chop the washed dill. I also send it to the jar.


I wash the leaves of black currant, chop the peeled and washed garlic. I put currants and garlic in a jar. For spiciness, you can add a small piece of hot pepper. I put just a little bit - a 0.5 cm piece.


I wash the soaked cucumbers thoroughly with a sponge in several waters. Then I cut off the ends of the cucumbers from the tail side.

I put the bottom row of cucumbers in the jar. I place them tightly vertically. When the bottom row of cucumbers is laid, I put dill umbrellas on them.


Next I lay out the second row of cucumbers. I fill the empty spaces on top with herbs: chopped horseradish, dill umbrellas, black currant leaves. When the jar is completely filled with cucumbers and spices, I pour water into it to find out how much water I need for the brine. I cover the jar with a special lid with holes and pour the water into the pan. I add a little water, close the pan with a lid, and put it on the fire. I add a little water each time I boil because boiling will cause the water to evaporate and there may not be enough water.


When the water boils, I carefully pour it into a jar of cucumbers. I cover the jar with a sterilized lid, wrap it in a towel, and leave it with hot water for 15 minutes. Then, replacing the regular lid with a lid with holes, I pour the water into the pan. I boil it again and, pouring boiling water into a jar of cucumbers, leave it again for 15 minutes.


For the third time I will fill it with brine. I pour salt and sugar into the pan, pour the water from the jar into the pan, adding 50 ml of water.


I let the brine simmer a little so that the sugar and salt dissolve. In a jar of cucumbers I put two cloves, half a teaspoon of mustard seeds, and pour vinegar. I pour boiling brine and roll up the jar. I turn the jar upside down, put it on the neck, wrapping it in a blanket. The jar sits for twelve hours and self-sterilizes, and then I take off the blanket, turn the jar over to its normal position, and cool it.

Recipe No. 3. Canned boiled cucumbers “Crispy”

Today, for everyone to see and admire, we present a recipe for excellent canned cucumbers, which our whole family loves, because they always turn out very crispy. The fact is that these cucumbers are boiled in vinegar, which is why they turn out to have such an unusual taste and are especially crispy. These cucumbers are good served separately, or added to salads such as Olivier, vinaigrettes, sandwiches or first courses such as pickles.

In order for conservation to be successful, it is necessary to invest a little imagination and “soul”. Each recipe is unique, since each housewife who prepares it is unique. My canned cucumbers turn out especially tasty when I cook in a good mood, in a joyful state, and have a positive outlook on how I will serve the dishes to my loved ones and friends. I hope that my recipe will benefit you too.

You need at least one or two kilograms of cucumbers so that your efforts and taste are not in vain. First, you need to match the size of the cucumbers with the size of the jars and allow them to fill their entire volume. It is better to make this preservation in liter jars, and take medium-sized cucumbers and first measure the volume, putting them in the jars raw before cooking, or pouring other ingredients into the jars. The jars must be clean, disinfected, and the lids too.

To prepare one pickle, take one liter of vinegar 9%. This volume of marinade is usually enough to prepare 4 liter jars of medium-sized canned cucumbers.

In each liter jar you will need to add the following composition of ingredients in dry form.

• Fresh garlic - 1-2 cloves per one liter jar;
• A little dill, better than dry inflorescences;
• Hot pepper like “Ram's horn” - a piece, to taste;
• Sugar 2 tbsp. l.;
• Salt 1 tsp.
• 
  How to prepare crispy boiled cucumbers for the winter

Prepare the cucumbers.
Rinse the cucumbers in water and leave to dry in a bowl. Even the bowl should be suitable, large enough, but always very soulful.


Boil cucumbers in vinegar.
Pour vinegar into any saucepan and place on fire. In our case, there was no smaller pan, so we had to “see” the cucumbers at the very bottom.


When the vinegar starts to boil, but is not yet boiling, add the cucumbers. The cucumbers should change color. Cook the cucumbers for 30-50 seconds; during this time, cover the lid so as not to breathe in vinegar fumes. Carefully remove the cucumbers and let them cool. To avoid getting burned, remove the cucumbers using tongs.
There is no need to stand on ceremony with boiled cucumbers, so in our case the bowl is ordinary, white, enameled.

Prepare liter jars in advance.
We put the entire composition of the ingredients indicated in the description above into the jars.


You can include one tablet of salicylic acid to ensure longer-term storage. But this is not necessary; for some, such chemistry causes bad impressions. It is enough to have a good cellar or an additional refrigerator for storage. And it’s even better to eat the entire prepared stock in the first winter, no matter where it is stored. Nowadays, canning is done for the soul and in order to pamper yourself with the homemade taste of natural products. There is absolutely no need to postpone such pleasure for a long time. So, place the cooled cucumbers tightly into jars.
Blockage.
Boil water, pour boiling water over the cucumbers and roll with a regular key. We don’t add any more vinegar, since the cucumbers are already soaked in it.


Choose a recipe to suit your taste; crispy cucumbers are good both with potatoes and indispensable in winter salads.

There are a huge number of ways to preserve cucumbers. We can safely say that every housewife prepares cucumbers for the winter, carefully choosing and saving the best recipes to get crispy, canned and pickled cucumbers. It’s good to make these preparations immediately in three-liter jars, so that there is enough of this delicious food for the whole family.

What feast is complete without cucumbers? Salted, lightly salted, pickled, pickled? Even in summer, fresh and lightly salted cucumbers stand side by side on the everyday and holiday tables; they also go side by side in various salads. And in winter, cucumbers are the most popular product, adding variety to the diet, as well as pickled mushrooms.

Choose fresh vegetables so that after canning they will be crispy and last a long time

Canning cucumbers is a responsible and serious process. First, you need to choose the size of the cucumbers: small ones are suitable for pickling, medium ones for pickling, large ones for salads. For canning for the winter, you should take homemade cucumbers, picked on the day of sale, “vigorous” and undamaged.

Secondly, the quality of water used for preserving cucumbers is of great importance.

Thirdly, you need to choose the right jar size: liter jars are suitable for pickling finger cucumbers for the winter, three-liter jars are suitable for pickling medium ones, and half-liter jars are suitable for vegetable salads with cucumbers.

The cook always has his own carefully kept recipe for preserving cucumbers, which he uses. But at the same time, new, unusual ways of twisting cucumbers are of genuine interest.

Pickling cucumbers: simple and tasteful, the best recipe

This is the easiest recipe for lovers of crispy pickles. Required ingredients:

• horseradish leaf;
• a couple of peas of each pepper (black, allspice);
• medium cucumbers;
• ripe dill;
• garlic (lovers of canned garlic are recommended to add more);
• water (well, spring);
• cherry, nut, currant leaves;
• salt (about a tablespoon per liter of water).

Pickled cucumbers are a popular ingredient for many “winter” dishes.

Salting method:

1. Soak the cucumbers in water and leave them in a cool place if possible (some housewives do this procedure in the bathroom).
2. Place leaves in jars, add pepper and garlic.
3. Wash the cucumbers, cut off the “butts”, put them in a container.
4. To fill with water.
5. Add salt.
6. Cover the jar.

At 20°C and above, already on the second day the brine will begin to ferment and foam. This marks the beginning of the brining process. Usually cucumbers are kept this way for about 3-4 days. Afterwards, pour the brine into the pan, add water (as much as has evaporated) and boil for a couple of minutes. Remove cucumbers and greens and wash. Wash and sterilize jars. Put everything back, pour boiling salt solution, and seal. Turn over and leave under the blanket.

Cucumbers must be placed tightly in jars

The cucumbers according to this best recipe are simply delicious: crispy, distinctly salty, ideal for salads, including the famous Russian salad - “Olivier”.

Pickled cucumbers: like from a barrel

Cucumbers fermented in wooden or ceramic barrels will be vigorous and crispy. Required ingredients:

• ripe dill;
• cucumbers;
• sugar - teaspoon;
• grape leaves;
• coarse salt (rock) - about 50 g;
• 5 peppercorns;
• citric acid - a little bit.

Pickled cucumbers are most often made in barrels, but there are recipes for preparing them directly in jars

Preparation:

1. First, standard procedures: soak the cucumbers in cool water.
2. Wash the greens and put them in jars.
3. Wash the cucumbers and arrange them.
4. Add pepper.
5. Prepare the brine.
6. Pour brine over the cucumbers and leave them in a room (kitchen, balcony) with a temperature of about 18-20°C for fermentation.
7. When foam appears, remove and add water.
8. After 10-12 days, the pickled cucumbers, simply delicious, are ready.
9. Store in the refrigerator (basement) until winter, if, of course, you can protect this delicacy from your family.

The marinade needs to be boiled well

Lightly salted cucumbers

Lightly salted cucumbers have a distinctive flavor and are equally good in salads, summer and winter.

Ingredients:

• red hot pepper;
• nut, cherry, currant leaves;
• bay leaf, horseradish;
• cucumbers;
• ripe dill;
• water – 3 l;
• garlic;
• black pepper (peas);
• salt – 200 g.

Lightly salted cucumbers cook quite quickly

Note: This recipe calls for 1 cup salt. Follow the recipe exactly and don’t be afraid, the cucumbers will turn out really lightly salted.

Leave the cucumbers in cool water, wash, trim off the “butts”. Steam three-liter jars and boil the lids to screw them on. Arrange the peppercorns, leaves and garlic, throw a small piece of hot pepper into each jar. Place the cucumbers tightly into the jars. Prepare a salty solution, boil it, pour over the cucumbers. Leave the jars for a couple of days to salt. Then drain the brine and pour boiling water without additives into the jars. Seal the jars, turn them over, and cool.

Pickled cucumbers: “ministerial”

Pickled cucumbers have a slightly different taste than pickled ones. They can be sour, sweet, or spicy. As a rule, when pickling cucumbers, vinegar is present in almost all recipes; it serves as the main preservative.

Ingredients per liter jar:

• cucumbers – 500 g;
• water – 2 glasses;
• sugar – 50 g;
• vinegar – 20 ml;
• salt – 25 g;
• garlic - half a head;
• horseradish;
• dill (umbrella);
• cherry leaf;
• currant leaf;
• carrots - a couple of pieces;
• lemon (optional, 1 slice).

Add more spices and seasonings and the preparation will be very aromatic

To prepare crispy pickled cucumbers you need:

1. Wash the cucumbers, soak in cool water, trim the ends.
2. Place herbs, seasonings, and cucumbers in prepared liter jars.
3. Add carrots and lemon to the cucumbers.
4. Add salt, vinegar, sugar.
5. Pour boiling water over it.
6. Sterilize for 7 minutes.
7. Seal, cool and store.

Pickled cucumbers in oil

Cucumbers preserved this way turn out tender, with an alluring aftertaste. You can eat a whole liter jar of this deliciousness and not even notice!

To preserve cucumbers using this method you need to take:

• cucumbers (small) – 3 kg;
• parsley;
• vegetable oil – 200 ml;
• vinegar (9%) – 200 ml;
• salt – 70-80 g;
• sugar – 200 g;
• ground pepper (for those who like it spicy) – 3 g;
• head of garlic

After the lids are closed, the jars need to be temporarily placed upside down.

Cucumbers must be washed, trimmed off the ends, and placed in a container. Put finely chopped parsley there, pour in sunflower oil, vinegar, salt, pepper, add sugar. Shake the pan with the contents so that all ingredients are thoroughly mixed. Let the cucumbers sit in the marinade for several hours (4 to 6). During this time, the cucumbers will marinate. Place the prepared products in jars, pour the resulting mixture of cucumber juice, oil, vinegar, and sterilize for 15-20 minutes. Seal the jars, place them under a blanket or blanket, and after cooling, store them.

Pickled cucumbers "ladies"

Cucumbers preserved using this method turn out sweetish. This recipe is for people who are not afraid to experiment and are constantly trying something new.

Ingredients required for preparation:

• cucumbers (small or medium) – 0.6 kg;
• onion (small) – 4-5 heads;
• garlic - half a head;
• vegetable oil (sunflower) – ½ cup;
• vinegar (preferably apple) – a tablespoon;
• sugar – 30 g;
• salt – 10 g;
• a mixture of peppers (if available black, allspice, red) - to taste;
• fennel – 3 g;
• dill (umbrella or 3 g dried);
• mustard (grains) – 3 g.

Cucumbers can not only be pickled, but also added to salads

To make the cucumbers crispy and for the family to express their admiration by saying, “Simply delicious!”, you need to soak them in cool water and put them in the refrigerator overnight (or for several hours). Then, wash the cucumbers, trim the ends, and put them in a saucepan. Add peeled and chopped onions, add salt and sugar. Pour in sunflower oil, apple cider vinegar, add all the spices, mix everything so that the cucumbers are completely covered with the marinade and leave them to absorb the spices for a couple of hours.

Cucumbers can be preserved according to different recipes. Choose ones that your whole family will appreciate.

During this time, the amount of liquid in the pan will increase as the cucumbers release their juice. Place the container on the stove and heat the cucumbers until they begin to change color. Immediately place the cucumbers prepared for canning into steamed jars and pour in the marinade. Cover with a lid and sterilize on the stove or in the oven for about 15-20 minutes (for liter jars). After this, seal it, put it in a warm place and let it cool slowly under a blanket. Onions, sugar, and fennel give cucumbers a unique hot summer flavor.

There are many recipes for canning cucumbers for the winter. Pickled, pickled, pickled, always crispy(!), cucumbers can easily be called one of the national dishes of the Slavs. Canned cucumber-based salads are also popular. And if you want to make some unusual preparation for your family, experiment, for example, with pickling green beans or even white currants.

How to prepare pickled cucumbers: video

1. Canned cucumbers with red currants
2. Cucumbers in spicy tomato sauce

4. Pickles for the winter.1
5. Pickled cucumbers with gooseberries
6. Pickled cucumbers for the winter.2 7. Pickled cucumbers, sterilized without vinegar


10. Secret recipe for awesome cucumbers “You will lick your fingers”
11. Pickled cucumber salad 12. Lightly salted cucumbers with vodka
13. Lightly salted cucumbers “Spicy” 14. Summer salad for the winter
15. Grandma Sonya’s pickled assortment

1. Canned cucumbers with red currants.
Ingredients: Cucumbers 600 grams; Garlic 2 cloves; One onion; Red currants 1.5 cups; Black pepper, three peas; Three cloves; Water 1 liter; Sugar - 1 tbsp; Salt 2.5 tbsp. ;
Wash the cucumbers. Place spices at the bottom of the jar. Place the cucumbers vertically in jars. We clean the currants (0.5 cups) from the branches, sort them and wash them. Distribute the berries between the cucumbers. Pour hot brine over the cucumbers, immediately cover with lids and sterilize for 8-10 minutes. Next we roll up the cans and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currants (1 cup).

2. Cucumbers in spicy tomato sauce.
Wash the cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.
Let's prepare: Garlic - 180g, Tomato paste - 150g (3 full tablespoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 3 tbsp. While working, you can add salt to your taste. Vinegar 6% - 150ml, Hot paprika - 1 tsp, Black pepper. they say - 1 tbsp.
Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only lengthwise. Press the garlic through a press. Add all ingredients except vinegar. Place on moderate heat. After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet. Let the cucumbers simmer for another 15 minutes. Add vinegar. The total simmering time is 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. Place the cucumbers in prepared sterilized 0.5-liter jars. Pour in the sauce and sterilize for 25-30 minutes. Close the jars and turn them over until they cool completely.

3. Cucumbers with apples (marinated and lightly salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4 cloves, dill (umbrellas)
cherry leaf, currant leaf (handful), allspice peas 12 pcs., cloves 12 pcs., bay leaf 4 pcs., sugar 5 tsp., salt 4 tsp., vinegar essence 2 tsp. (almost), cucumbers - 1.5 - 2 kg (depending on size)
Cucumbers marinated with apples: Cut the garlic into slices, wash the greens. Place washed cucumbers into clean jars, interspersing them with spices and apple slices (do not peel). Fill the jar with boiling water and let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, pour the brine into the pan again. Boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, fill it with boiling syrup and roll up the boiled lids. Turn the jars over and wrap them until they cool. Cucumbers are stored at room temperature or in a cool place.
Lightly salted cucumbers (hot method): Place cucumbers with spices and apple slices in a deep container. In hot water (per 1 liter) dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cooled, then put in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter.
Products: For a 1 liter jar: Cucumbers - how much will it take, Umbrella of dill - 1 pc., Horseradish leaf - 1 pc.
Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bell pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetyl (crushed) - 1.5 tablets
Pour cold water over the cucumbers and leave for 4-6 hours. Prepare the jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. Place a horseradish leaf, a sprig of dill, and currant leaves at the bottom of the jar. Fill the jar tightly with cucumbers. Add the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain the water into the pan. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into the jars. Pour boiling cucumber water over the cucumbers, one jar at a time. To the top. Close the jar immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and place in a pre-prepared “warmth”. Leave the pickled cucumbers for a day.

5. Pickled cucumbers with gooseberries.
The recipe has been tested several times. There are never misfires. For several years I have been sealing cucumbers according to this recipe - the jars do not explode or become cloudy.
Products: For four liter and three 700-gram jars: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Currant leaf - 5 pcs., Large horseradish leaf - 1 pc. ,Dill - 1 branch-stem with an umbrella, Black pepper - 10 peas, Cloves - 10 flowers, Small horseradish root - 1 piece, Spring water - 3.5 liters, For the marinade (per 1 liter of water): Salt - 2 Art. l.
Sugar - 3 tbsp. l., Vinegar 9% - 80 g
Wash the cucumbers thoroughly. Pour cold water over the cucumbers for 3-4 hours. Wash the greens and dry with napkins. Chop finely. Peel the garlic and horseradish root and also finely chop. Place everything in a bowl and mix well. Cut off the butts of the cucumbers. Sterilize jars. Place a tablespoon of mixture of herbs, garlic and horseradish in each jar. Place the cucumbers tightly, sprinkle a handful of washed gooseberries on top. Boil water, pour in cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, and vinegar to the water drained from the cucumbers. Cook the marinade over low heat for 10-13 minutes. Fill the jars with marinade to the top so that even a little flows out. Boil the lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers over and keep them under the blanket for another two days.

6. Pickles for the winter.
Products: For a 3-liter jar: Cucumbers - 2 kg, Dill (umbrellas) - 3-4 pcs., Bay leaf - 2-3 pcs.
Garlic - 2-3 cloves, Horseradish root - 1 pc., Horseradish leaves - 2 pcs., Cherry leaves - 1-2 pcs.
Or oak leaves (optional) - 1-2 pcs., celery, parsley and tarragon - 3 sprigs each
capsicum and bell pepper (optional) - 1 pc., black peppercorns - 5 pcs.
For brine, per 1 liter of water: Salt - 80 gr.
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After this, rinse the cucumbers with clean water, wash the greens and put everything in a prepared jar. Place layers of spices, cucumbers, spices and cucumbers on the bottom of the jar, place dill on top. Prepare brine (dissolve salt in cold water), pour brine over cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After this, when a white foam appears on the surface, drain the brine, boil well and pour it back over the cucumbers in the jar. Immediately cover with the prepared lid and roll up. Turn the jar upside down on the lid, wrap it thoroughly (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar.
A recipe for pickled cucumbers without vinegar allows you to make fragrant and crispy cucumbers for the winter.
Ingredients: Cucumbers - 1 kg, horseradish root - 50 g, garlic - 1-3 cloves, bay leaf - 1-2 pcs.
oak leaves - 1 pc., cherry leaves - 1 pc., black currant leaves - 1 pc., mustard (grains) - 1-3 pcs., dill - 30-40 g, dill (seeds) - 2-3 pcs. ,For brine:,Water - 1 l,Salt - 2 tbsp.
The cucumbers are placed in jars, filled with brine, covered with lids and kept for 3-4 days at room temperature (for lactic fermentation). Then the brine is drained from the jars and boiled. Cucumbers are thoroughly washed in cold water. Place them in jars again, adding spices and seasonings for the aroma, density and fragility of the cucumbers. Pour boiling brine into the jars of cucumbers and sterilize at a temperature of 80-90°C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars is the simplest and most delicious recipe.
Ingredients: Water - 1 l, Salt - 50 g, Cucumbers - as much as it takes, Spices to taste.
A small amount of cucumbers can be pickled without pasteurization in glass jars. Fresh, preferably the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with a boiling (but it can also be cold - this is a cold way to pickle cucumbers) 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin lids, boiled in water, but not sealed, but placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and sealed using a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.

9. Pickled cucumbers and tomatoes (very simple and tasty recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Ingredients: For a three-liter jar: Cucumbers - as much as it will take, tomatoes - as much as it will take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp, bay leaf - to taste, pepper peas - to taste
onions - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., cherry, currant, oak leaves - 3-4 pcs., amaranth (schiritsa) - 1 sprig
At the bottom of a dry steamed jar put dill, horseradish, 3-4 leaves of cherry, currant, oak, and a sprig of agaric (to make the cucumbers crunchy). Place cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 l) - be careful not to crack the jar. Immediately roll up, turn upside down and wrap until completely cool.

10. Secret recipe for awesome cucumbers “You’ll lick your fingers”
Products: Cucumbers - 4 kg, Parsley - 1 bunch, Sunflower oil - 1 cup (200 grams), Table vinegar 9% - 1 cup, Salt - 80 grams, Sugar - 1 cup, Ground black pepper - 1 dessert spoon, Garlic - 1 head.
4 kg of small cucumbers. Mine. You can trim the tails and noses slightly. Cut the larger cucumbers lengthwise into 4 pieces. Cut the smaller ones in half lengthwise. Place the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not fill the 100-gram glass to the top on your finger). Pour a glass of sugar and a dessert spoon of ground black pepper into the resulting marinade for cucumbers. Cut the head of garlic into slices and place in a saucepan. We wait 4-6 hours. During this time, the cucumbers will release juice - the pickling will take place in this mixture. We take sterilized 0.5 liter jars and fill them with pieces of cucumbers: place the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with the prepared lids and sterilize for 20-25 minutes. We take it out and roll it up tightly. Place the jars upside down, wrap them in towels until they cool completely.

11. Marinated cucumber salad
An excellent cucumber recipe for the winter.
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 teaspoon, Bay leaf - 1-2 pcs. Allspice - 2 peas, For the marinade (for 8 0.5 liter jars): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Table vinegar - 1 glass
0.5 liter jars with lids must first be sterilized. Wash the cucumbers. We peel the onions, 2-3 medium onions and 1 carrot are used for each jar. Cut the cucumbers crosswise into centimeter slices. We also cut the onion into thin rings, and grate the carrots on a coarse grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so on up to the top of the jar we alternate layers. Next, we make the marinade for 8 cans: boil one and a half liters of water, dissolve 75 g of salt in it (about 3/4 of a 100-gram glass), 150 g of sugar and finally pour in a glass of table vinegar. Fill the jars with boiling marinade, cover with lids and sterilize for 35 minutes at low boil. We take it out, roll it tightly, you can turn it over, but if you want to maintain a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover the pickled salad and let it cool until the next day.

12. Lightly salted cucumbers with vodka.
Ingredients: cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaves, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. salt.
Wash the cucumbers thoroughly and cut off the ends on both sides. Wash all the greens and place them in a saucepan, add peppercorns and place cucumbers on top. Prepare the brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cold brine over the cucumbers, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers “Spicy”
Ingredients: 1 kg of small cucumbers, 4-5 cloves of garlic, ½ pod of hot pepper, a large bunch of dill, 6 tbsp. coarse salt
Take young and elastic cucumbers, rinse. Cut off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. Place 2/3 of the total amount of dill and thinly sliced ​​garlic at the bottom of the jar. Then place the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Place salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and pour the resulting salt solution over the cucumbers again. Cover the jar with a saucer, on which place a small weight, for example, a small jar of water. Leave the cucumbers at room temperature for 2 days.

14. Summer salad for the winter.
In a sterile jar (I have 1 liter) put 3-4 sprigs of dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a ring of hot pepper, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips ( I always take either yellow or orange pepper for a variety of colors), then cut the cucumbers, but not thinly, and tomatoes (it is advisable to take strong, fleshy, well-brown tomatoes so that they do not become limp and turn into mush). When adding vegetables, compact them a little. Then put 4-5 pcs on top. allspice, 2 cloves, 2-3 bay leaves. Prepare the brine: for 2 liters of water, 0.5 cups (250 g) of sugar, 3 level tablespoons of salt; when it boils, pour in 150 g of 9% vinegar and immediately pour the brine into jars (this brine is enough for 4-5 liter jars) . Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll them up.
In winter, when serving, pour the brine into a separate bowl, place the vegetables (without spices) in a salad bowl and pour over vegetable oil to taste.

15. Grandma Sonya’s pickled assortment.
For 3 l. jar: Marinade: 2 tbsp salt, 6 tbsp sugar, 100 g vinegar 9%
At the bottom of the jar we put a grape leaf, 1 leaf of red. currants, 1 black leaf currants, a bunch of dill along with the inflorescence, 2 laurel. leaf, horseradish root (the size of an index finger), 1 pod of hot pepper, 10 black peas. pepper, 2 cloves of garlic. We put vegetables in a jar (anything - cucumbers, tomatoes, onions, sweet bell peppers, cauliflower, white cabbage).
Pour 1150 ml of boiling water into each jar (1 liter 150 ml). Let it sit for half an hour. Then pour all the water from the cans into a large saucepan (or two), add salt, sugar, vinegar, and boil for 2-3 minutes. Now pour the marinade back into the jars, close the lids, turn them upside down and wrap them in a warm blanket.