How to make pickled cucumbers for the winter. We will take a liter

Many recipes of Russian cuisine include cucumbers - in salads, appetizers, soups, complex side dishes and even jam. They are loved so much that they erected a monument to this green vegetable.

A special place is occupied by salted and pickled cucumbers prepared for the winter with vinegar.

Harvesting cucumbers for the winter is a simple process. However, if the technology is violated, there is a risk that the lid on the jar will swell or the brine will become cloudy. And instead of an appetizing snack, you get soft, tasteless, and even worse sour, cucumbers.

You can avoid these troubles if you remember a few cucumber "secrets".

• Can only fresh vegetables, harvested no more than a day.
• Choose elastic fruits with intact skin, green (without yellowness). It is better to refuse cucumbers with a bitter taste.
• Before pickling, cucumbers must be soaked for several hours in cold water.

• In order for the cucumbers to be salted evenly, try to select fruits of approximately the same size for each container, after cutting off the tips on both sides.
• Pack vegetables into jars as tightly as possible.
• Vinegar, garlic, horseradish, tarragon, currant, cherry, oak leaves, etc. are additional natural preservatives that add their characteristic aroma to the taste. Cucumbers are firm and crispy. The main thing is the measure! Do not add everything in a row, choose seasonings to your liking.

Additional Information! Pickling cucumbers with will give a milder sweetish taste.

In order for the workpiece to be preserved even at room temperature, it must be poured with boiling water 2-3 times. Pour boiling water into jars containing cucumbers. When it cools, drain and refill the jars with boiling water.

• Use sterilized jars and lids for preservation.

Important! Use regular rock salt for preservation.

crispy sweet cucumber recipe

An original recipe for pickling cucumbers for the winter with a contrasting combination of sweet and salty taste. Close such cucumbers in glass jars, pouring them with brine and vinegar.

• Cucumbers (how many will fit);
• 4-6 black peppercorns;
• 2 peas of allspice peas;
• 2 dill umbrellas (medium size);
• 1 bay leaf;
• 2 sheets of horseradish and / or blackcurrant;
• 2-3 cloves of garlic.

For marinade (calculation for 1 liter of water):

• 200 g of granulated sugar;
• 2 tbsp. spoons of salt;
• 200 ml.

Cooking order:

1. Put all the spices at the bottom of clean jars. Garlic can be cut into large pieces or left whole cloves. Then lay the prepared cucumbers as tightly as possible.
2. Prepare the marinade: bring water to a boil, add salt, sugar, mix until they are completely dissolved. Add vinegar, stir again, remove from heat.
3. Pour cucumbers with hot marinade, cover with lids and sterilize in a water bath for 10 minutes (1-liter jars). Don't forget to put cotton cloth on the bottom of the pot. Banks should be in the water "shoulder-deep".
4. Roll up the lids, turn the jars upside down. To make crispy cucumbers, leave them to cool gradually, without covering with anything.

Note! If you use screw caps, they must also be sterilized beforehand.

Crispy cucumbers without sterilization (they stand all winter)

Canning according to this recipe does not require sterilization of your workpiece. With repeated pouring with boiling water during cooking, the cucumbers will evenly warm up and be filled with the taste and aroma of spices, and the drained cucumber water will be used for the marinade.

Note! Regardless of the method of preservation, jars and lids should always be sterilized in any way convenient for you: steam, oven, microwave, etc.

Ingredients (per 1 liter jar):

• Cucumbers (how many will fit);
• 2 dill umbrellas;
• 2-3 cloves of garlic;
• 2-3 peas of allspice;
• 5-6 black peppercorns;
• 2 bay leaves;
• 1-2 leaves of horseradish (currant, cherry, oak, etc. to your taste).

For 1 liter of marinade:

• 1 st. a spoonful of salt;
• 2 tbsp. spoons of sugar;
• 1 teaspoon.

Additional Information! You can pickle cucumbers with bell peppers, carrots and other vegetables of your choice. In this case, they are cut into small pieces and placed on the bottom of the jar along with the spices according to the recipe.

Cooking order:

• Put all the spices at the bottom of clean jars. Garlic can be cut into large pieces or left whole cloves. Then lay the prepared cucumbers as tightly as possible.
• Boil water, pour cucumbers. Leave for 20 minutes.

Note! Add hot water gradually so that the glass has time to heat up and the jar does not burst.

• Drain the water into a separate container (for the marinade), and pour the jars again with boiling water for 10 minutes.
• Prepare the marinade: if necessary, bring the volume of water to 1 liter, boil, dissolve the salt and sugar. Remove from heat, add 1 teaspoon of 70% essence, mix well.
• Empty the water from the jars and immediately fill with hot marinade.

Additional Information! It is very convenient to pour water from jars filled with cucumbers using polyethylene drain lids with holes.

Recipe for pickled cucumbers with vodka

Fans of crunchy pickled cucumbers will definitely like this recipe. Vodka, as an additional preservative and antiseptic, stops the fermentation process and reduces the risk of caps swelling during storage.

We add it in a small amount - 30-50 ml per jar, so the cucumbers are elastic and non-alcoholic.

Ingredients (per liter jar):

• Medium-sized cucumbers (how many will fit in a jar);
• Horseradish / cherry / blackcurrant leaf - to your taste;
• 4-5 garlic cloves;
• 2-3 pcs. cloves;
• 3 pcs. allspice;
• 2-3 pcs. dill umbrellas;
• 30 ml of vodka.

For the marinade (based on 1 liter):

• 1 st. a spoonful of salt;
• 1.5 st. spoons of sugar;
• 50 ml

Cooking order:

1. At the bottom of the sterilized jars, put the spices according to the recipe and fill with cucumbers as tightly as possible.
2. Dissolve salt and sugar in 1 liter of boiling water. Add vinegar, mix and immediately pour over the cucumbers.
3. After 10 minutes, pour the marinade into the pan, bring to a boil again, pour the workpiece with hot marinade.
4. Add 30 ml of vodka to each jar, roll up the lids. Turn the jars upside down and leave to cool completely, covered with a blanket.

Crispy cucumbers "like in the store"

Pickled cucumbers with a spicy or sweet-sour taste are sold in stores. In the first case, more vinegar is added, in the second, a combination of vinegar and sugar. However, such a preparation for the winter can be done by yourself without leaving your home.

Ingredients:

• Medium-sized cucumbers (how many will fit in a liter jar);
• 3 art. spoons of granulated sugar;
• 2 tbsp. spoons of salt;
• 1 st. spoon ;
• 2 dill umbrellas;
• 3 garlic cloves;
• 6 black peppercorns;
• 1 teaspoon of mustard seeds;
• 2 pcs. bay leaves (medium size).

Cooking order:

1. Put cucumbers tightly in sterilized jars, pour boiling water over them, cover with lids and leave to cool completely.
2. Drain the water into a saucepan, add sugar, salt, bring to a boil. Remove from heat, pour in vinegar essence, mix well.
3. Put all the spices according to the recipe into the blank, pour over the hot marinade. Roll up the lids, shake the jars well, leave to cool (no need to cover).

Note! The ratio of sugar and vinegar essence can be changed depending on the taste you want to get - more spicy or sweet and sour.

Salting for the winter in a hot way for storage in an apartment

You can prepare cucumbers for the winter even if you do not have a cellar or basement. The workpiece can be stored in any unheated room (for example, in a pantry) or in a convenient place in the apartment away from the battery.

Ingredients (based on a 3-liter jar):

• 1.8 - 2 kg of cucumbers;
• 2 sheets of horseradish;
• 4-5 dill umbrellas;
• 6 cloves of garlic;
• 10 black peppercorns;
• 3 cherry leaves;
• 3-4 currant leaves;
• 3 art. spoons;
• 1.5 liters of water;
• 1.5 st. tablespoons of salt (with a small slide);
• 1.5 teaspoons with a slide of sugar.

Cooking order:

1. Wash cucumbers well and soak in cold water for 2 hours. After that, cut the ends, dry.
2. Fill sterilized jars with spices according to the recipe, place cucumbers tightly in them.
3. Boil water and pour boiling water over filled jars. Leave on for 15-20 minutes.
4. Pour the cooled water into a saucepan, add salt and sugar, bring to a boil and pour into jars again for 15 minutes.
5. Pour the slightly cooled brine back into the pan and bring to a boil. Remove from heat, add vinegar, stir.
6. Pour the hot marinade over the workpiece, roll up the lids, leave to cool gradually, without covering with anything.

Additional Information! The amount of acetic acid (9%) varies depending on the volume of the jar:
1 liter will require 1 tbsp. a spoonful of vinegar
for a 2 liter - 2 tbsp. spoons
for a 3-liter - 3 tbsp. spoons

Pickled cucumbers with 9% vinegar

This is a classic way to pickle cucumbers with vinegar. Taking it as a basis, you can come up with one or more of your "signature" recipes, choosing spices and spices to taste.

For such a preparation, the following ingredients are required (based on a liter jar):

• cucumbers;
• 2 tbsp. spoons of salt;
• 1 st. a spoonful of sugar;
• 2-3 peas of allspice;
• 30 ml;
• 1 dill umbrella;
• 2 cloves of garlic.

The cooking procedure is similar to the previous recipe.

Cucumbers in apple cider vinegar for the winter

Most often, ordinary table vinegar is used to prepare marinades. However, you can cook pickled cucumbers with. Malic acid has a milder taste and less pungent odor.

The fruity flavor, combined with the rest of the ingredients, will give the pickled cucumbers a peculiar taste.

To prepare, take:

• 1 kg of cucumbers;
• 4-6 garlic cloves;
• 4 sprigs of parsley and dill;
• 4 leaves of cherry and black currant;
• 6 black peppercorns;
• 2 bay leaves;
• 2 tbsp. spoons of salt;
• 4 tbsp. spoons of sugar;
• 2 tbsp. spoons of apple cider vinegar.

Cooking order:

1. Put the prepared cucumbers in clean jars along with the spices according to the recipe. Pour boiling water over, leave for 20 minutes.
2. Drain the water into a separate container, bring the volume to 1 liter and bring to a boil, dissolve the salt and sugar. Remove from heat, add apple cider vinegar, mix well.
3. Pour the workpiece with hot marinade, roll up the lids. Turn the jars upside down, cover with a blanket and leave to cool completely.

Salted cucumbers with vinegar

Pickling cucumbers with vinegar is associated with preparations for the winter. However, your favorite lightly salted cucumbers can be prepared from the beginning of the harvest.

Ingredients:

• 1.8 kg of cucumbers;
• 10-12 garlic cloves;
• 6 umbrellas of dill;
• 2 sheets of horseradish;
• 4-5 leaves of blackcurrant or cherry (optional).

For marinade:

• 1.5 liters of water;
• 2 tbsp. spoons (with a slide) of salt;
• 1 teaspoon (with a large slide) of sugar;
• 1 st. spoon .

Cooking order:

1. At the bottom of a deep saucepan, put washed horseradish leaves, 3 dill umbrellas, 6 garlic cloves (can be cut into large pieces), currant or cherry leaves (optional).
2. Prepared cucumbers (washed and cut from 2 sides) lay tightly on the spices.
3. Prepare the marinade: dissolve salt and sugar in 1.5 liters of boiling water. Remove saucepan from heat, add vinegar, mix well.
4. Pour the hot marinade over the preparation, put 3 dill umbrellas and the remaining garlic on top. Cover the pan with a lid, leave for a day at room temperature.
5. Remove the bowl from the refrigerator. After 8-10 hours, cucumbers can be tasted.

Cucumbers blanched in vinegar for the winter

An original recipe that does not require sterilization and marinade preparation - cucumbers are blanched in vinegar. At the same time, they remain dense and elastic, retaining the taste and aroma.

Ingredients (per 1 liter jar):

• Cucumbers (small);
• 1 bunch of dill;
• 1-2 sheets of horseradish;
• 2 cloves of garlic;
• 5 black peppercorns;
• 2 bay leaves;
• 1.5-2 l;
• 2 teaspoons of salt;
• 2 teaspoons of sugar.

Cooking order:

1. Soak cucumbers in water for 4 hours. Water must be changed periodically (or make it running).
2. In clean sterilized jars, put finely chopped dill, horseradish leaves, garlic, bay leaves, peppercorns.
3. Pour 1.5 - 2 liters into a saucepan of small diameter, heat over low heat, without boiling. Blanch cucumbers in small batches for 2-3 minutes, stirring constantly. After they change color, put them in jars.
4. Pour boiling water over the workpiece, add sugar and salt according to the recipe, 2 teaspoons of 9% vinegar. Roll up the lids, shake the jars lightly so that the spices are evenly distributed throughout the volume. Leave to cool, covered with a blanket.

Recipe with currants

Often, housewives try to add something of their own to the recipe in order to “update” the taste. Pickled cucumbers with carrots, onions, bell peppers, tomatoes, etc.

It turns out not just a winter preparation, but also a delicious salad appetizer. The recipe with the addition of red currant attracts with new flavor notes.

• Medium sized cucumbers;
• 70-100 g of red currant;
• 2 dill umbrellas;
• 1-2 sheets of horseradish;
• 5 peas of allspice;
• 2-3 clove buds;
• 1 st. a spoonful of salt;
• ½ st. spoons of sugar;
• 1 teaspoon.

Cooking order:

1. At the bottom of sterilized jars, put horseradish leaves and dill umbrellas. Then lay cucumbers tightly, sprinkle red currant berries on top. Pour in boiling water for 10 minutes.
2. Drain the water into a saucepan and boil. Re-fill the workpiece. Cucumbers should be completely covered with water. Leave for 10 minutes.
3. Drain the water into a saucepan, add salt, sugar, allspice, cloves. Bring to a boil, simmer for 2-3 minutes, add vinegar at the end and immediately remove from the stove.
4. Pour the workpiece with hot marinade, roll up the lids, leave to cool, turning the jars upside down and covering with a blanket.

The original recipe with the addition of spicy ketchup

An interesting recipe with the addition of tomato ketchup. As a result, the marinade and the cucumbers themselves are sweet and sour, spicy and fragrant.

Ingredients (based on 1 liter jar):

• Cucumbers (large ones can be cut into large pieces);
• 2 tbsp. spoons of ketchup;
• 1 st. spoon ;
• 1 st. a spoonful of sugar;
• 1.5 teaspoons of salt;
• 2 cloves of garlic;
• 1 small sheet of horseradish;
• 2 leaves of black currant;
• 2 dill umbrellas;
• 2 sprigs of parsley;
• 3 sprigs of dill;
• 2 peas of allspice.

Additional Information! If you want to cook more spicy cucumbers, add a little red hot pepper to the composition (to your liking).

Cooking order:

1. At the bottom of the sterilized dish, put the leaves of horseradish, blackcurrant, herbs, garlic (can be cut into several pieces). Fill the jars with prepared cucumbers (after soaking them in water and cutting off the tips on 2 sides). Pour in boiling water for 15-20 minutes.
2. Drain the water into a saucepan, add salt, sugar, allspice and ketchup (you can take store-bought or cook yourself), bring to a boil and simmer for about a minute, stirring constantly. Remove from stove, add vinegar.
3. Pour cucumbers - they should be completely covered with hot marinade. Roll up the lids. Turn the jars over, cover with a blanket and leave to cool completely.

Pickled cucumbers in Rus' began from the time of Ivan the Terrible. Then it was a necessity to save the harvest for the winter. Nowadays it is already impossible to count the number of different recipes for your favorite snack. Crispy pickled cucumbers are equally in demand in the festive menu and everyday home dinner.

It is already the middle of summer and in many gardens cucumbers are growing with might and main. They have already eaten, so it's time to clean them for the winter. Indeed, in the cold season it is very tasty to add them to, and winter. So it's time to take care of the presence of jars of salting on the shelves in the cellar.

Today I will focus on marinades. After all, we want to get moderately sweet and moderately salty cucumbers, without a strong and intrusive vinegar smell and with a pleasant crunchiness on the teeth.

And the correct composition of the brine is responsible for this. I will give all recipes for 1 liter of water. If you close three-liter jars, then multiply all the ingredients by 3, if you have two-liter jars, then by 2, respectively. I think that this is not difficult.

Let's briefly describe the cooking process so that you just have to choose the recipe for the marinade itself for pouring.

So, fresh, not prickly cucumbers need to be washed and dried. If they were collected yesterday and have already lost some moisture, then they need to be soaked in clean water 2 or 3.

We always cut off the ends a little. If the fruits are prickly, then after soaking, carefully wipe them clean with a sponge, then the fruits will become smooth.

Spices usually take the following (I will immediately indicate their number per 1 liter jar):

• 2 allspice peas,
• 5 black peppercorns,
• dried cloves - 2 pcs,
• a piece of capsicum,
• cherry leaves - 5 pcs,
• currant leaves - 5 pcs,
• 1 garlic clove
• 5 slices of horseradish root,
• a couple of horseradish leaves
• 2-3 dill umbrellas,
• 3 bay leaves.

Of course, not all of this list immediately fit into banks.

For example, we often put dill umbrellas, peppercorns and horseradish. Rarely add garlic. Because I believe that it softens the fruits and they become less crispy.
The main highlight is the marinade.

So, I think the most popular brine recipe is the one in which there is vinegar. It preserves the workpieces well and they do not sour longer.

Ingredients:

• 1 tsp without top 70% vinegar,
• 20 g salt
• 14 g sugar.

1. So, let's start with the fact that we have already put spices and cucumbers in jars.

2. We put the right amount of water to boil and fill it with a jar of ingredients. This is done in order to keep the green fresh color of the cucumbers and warm them up a little.

3. After 5-10 minutes, drain this liquid into a container and add granulated sugar, a spoonful of salt and a spoonful of vinegar. As soon as we saw that the brine was seething, then without wasting time, we immediately fill the jars to the very neck. Beware, it's very hot right now!

4. We take a wide pan, close the bottom with a towel and put the jars out. Pour warm water into the pan up to the shoulders of the container. Attention! We do not use cold water, otherwise our jars may crack due to temperature changes.

5. And sterilize 5-6 minutes. Then immediately roll up the lids and turn all the containers upside down. So we will check whether the tightness is broken and whether air enters the workpiece.

6. We send cucumbers "under a fur coat" for 12 hours.

Pickle option with aspirin per 1 liter jar

Aspirin is also an acid, like citric and acetic, it can extend the shelf life of canned food. But to enhance the effect, add a little lemon to it.

Attention! Before preparing, make sure that none of your household is allergic to acetylsalicylic acid.

Ingredients for 1 liter of water:

• 1 aspirin tablet
• 1 tsp without a slide of citric acid,
• 1 tbsp salt,
• 1 tsp Sahara.

1. Fill the filled jar with boiling water, cover with a lid and a towel. Let the vegetables warm up for 15 minutes.

2. Drain the boiling water from the jar. And inside we spread aspirin and a spoonful of citric acid.

3. We put water on the stove to boil, in which we stir sugar and salt.

4. Bring to a boil and fill the jars. We immediately twist the lids and put them upside down under a towel to cool naturally.

Recipe with lemon (no vinegar) and no sterilization

Another popular recipe that does not require sterilization of the contents. But it definitely requires processing with steam and high temperatures of cans.

Brine for 1 liter of water:

• salt - 2 tbsp. without a slide
• granulated sugar - 2 tbsp. with a slide
• citric acid - 1 incomplete teaspoon.

1. This stage is standard everywhere: brew cucumbers with boiling water, cover them with a lid and leave for 15 minutes. Then pour the liquid into a saucepan.

2. And now, on the basis of this drained water, we prepare the marinade. Mix sugar and salt in it.

3. Bring the brine to a boil.

4. Before pouring the filling into each jar, pour citric acid. And only then pour boiling water. We do not waste time and immediately roll up the banks.

There is another option to use a lemon - add it to the boiling brine not immediately, but after turning off the fire.

Method for preparing sugar-free marinade for lightly salted cucumbers

We usually do not put horseradish leaves in lightly salted cucumbers, it does not have time to fully give up its flavor.

Also in the recipe for this marinade, we removed the sugar. It is completely useless here, because we only need to soak the flesh with a little salty brine.

1. We wash the cucumbers and cut them lengthwise into four parts.

2. Put them in a deep enameled container and mix with dill and garlic. You can add allspice for piquancy.

3. And prepare the brine:

• 1 tbsp salt,
• 1 liter of water.

4. We heat the saline solution to a boiling state, and pour the vegetables.

5. Cover with a lid and remove the cucumbers to infuse for 6-8 hours.

Sweet marinade for pickling cucumbers

And we have lovers of everything that is sweeter. For these incorrigible sweet tooth, I have prepared a sweeter pickle recipe than you are used to seeing.

Ingredients for 1 liter of water:

• Sugar - 150 g,
• Salt - 40 g,
• 1 tsp lemons.

1. All preparatory steps are similar to the previous ones. Filled jars are also filled with boiling water.

2. We warm the container and vegetables for 10 minutes, then pour the liquid into the pan and turn on the fire.

3. Pour sugar, salt and lemon into the jars themselves.

4. As soon as the water boils, remove it from the heat and fill the jars. Here you can not hesitate, otherwise the desired temperature will drop and proper sterilization of jars and vegetables with steam and boiling water will not occur.

Preservation brine with 9 percent vinegar

I have familiar housewives who do not use vinegar essence in blanks. Therefore, I give the ratio of ingredients with 9 percent vinegar.

For 1 liter of water:

• salt - 1 tbsp,
• granulated sugar - 1 tbsp,
• vinegar 9% - 30 g.

1. Pour cucumbers with boiling water for five minutes.

2. Then drain the brine and set it to heat up again.

3. Stir in it a spoonful of salt and sugar, and pour a spoonful of vinegar into the jars themselves.

4. We are waiting for the marinade to boil and fill them with cucumbers.

5. We roll up the lid, turn it over and under a fur coat.

I consider the selection complete, this is the ratio of the necessary seasonings for the brine, which will make the taste balanced and the texture of the vegetables crispy.

Happy cooking!

Marinating is one of the types of canning. Pickled cucumbers differ from salted cucumbers in a sharper taste due to vinegar, which is an integral component in the marinade. Vinegar not only affects the taste, but also serves as an excellent preservative, as it prevents the development of microflora in canned food.

Some recipes have much more vinegar than is required to achieve a harmonious taste, which is most often found in industrially produced pickles. Therefore, these cucumbers are very sour.

Many believe that it is vinegar that contributes to the preservation of canned food. In fact, the main conditions are the observance of sterility, the correct heat treatment of vegetables, as well as the storage of finished products in hermetically sealed containers.

Jars with pickled canned food are closed only with tin lids, which are rolled up with a typewriter. Threaded lids have been very popular lately. But they are not suitable for canning cucumbers, because there is no one hundred percent guarantee of their tightness.

Subtleties of cooking

• For canning, it is advisable to use cucumbers no longer than 12 cm long. If you need to pickle large cucumbers, then they are first cut across into several parts.
• Cucumbers should be even, without flaws. Soft, overripe, ugly fruits are not suitable for pickling.
• Before use, cucumbers must be soaked in cold water for 4-6 hours. During this time, you need to change the water twice. This is done so that they absorb water and restore their former freshness. If you skip this stage, then the cucumbers, while in the jar, will absorb the missing liquid, the amount of marinade will decrease, and there will be a lot of free space that can be filled with air. With poor-quality closure in the jar, fermentation may begin, which will lead to the tearing off of the lid.
• For pickling cucumbers, aromatic herbs are used: dill, parsley, tarragon, coriander, savory, basil. Garlic, horseradish, hot peppers give cucumbers a spicy taste and sharpness.
• Together with greens, blackcurrant, cherry, and oak leaves are placed in jars with cucumbers. They contain a lot of tannins, thanks to which cucumbers retain a dense texture, do not soften, and remain crispy.
• Together with salt and vinegar, sugar is added to the marinade. And in some recipes it happens more than salt.
• The marinade filling is prepared, taking into account the total capacity of the cans, but in half the volume. For example, a three-liter jar filled with cucumbers holds about 1.5-1.6 liters of marinade.
• Pickled cucumbers must be pasteurized or sterilized. The heat treatment time depends on the volume of the jar. Time is counted from the moment the water boils. Half-liter jars are sterilized for 5-6 minutes, liter jars - 8 minutes, three-liter jars - 10-12 minutes.
• So that the jars do not burst during sterilization due to temperature changes, a wooden stand or a fabric folded in 2-3 layers is placed on the bottom of the pan or basin. In addition to orienting by the time allotted for the sterilization of cucumbers, there is another way to determine whether the fruits have warmed up enough. If the cucumbers have changed color from green to olive, you can stop heating, remove the jars and immediately cork.
• Recently, the method of pickling cucumbers (and other products) without sterilization has become increasingly popular. This method of heat treatment is replaced by double pouring cucumbers with boiling brine. Or the first time is poured with boiling water, and the second time - with brine with the addition of vinegar. With this method, passive pasteurization occurs, which continues during the cooling of the jars turned upside down under a warm blanket. With this variant of canning, there is no bombing of cans.

Sweet and sour pickled cucumbers

Ingredients (per 1 liter jar):

• peppercorns - 4 pcs.;
• cloves - 3 pcs.;
• bay leaf - 1 pc.;
• onion - 1 head;
• garlic - 1 clove;
• dill, parsley, tarragon - to taste.

Marinade (for 1 liter of water):

• sugar - 3 tbsp. l.;
• salt - 1.5 tbsp. l.;
• vinegar 5 percent - 3 tbsp. l.;
• water - 1 l.

Cooking method

• Select small even cucumbers. Soak them in cold water for 6-7 hours.
• Wash thoroughly, cut off the ends.
• Prepare banks. To do this, wash them with soda, rinse with clean water. Then sterilize over steam, setting the neck on an open kettle, or warm in the oven. Wash and sterilize the lids too.
• Wash your greens. Peel the onion and garlic, rinse under running water.
• Put pepper, garlic, onion, cloves, bay leaf and coarsely chopped greens in a jar.
• Fill the jar with cucumbers, laying them upright. Pour in the vinegar.
• Prepare the filling. Pour water into a saucepan, add salt and sugar. Mix well, bring to a boil, skimming off the foam. Boil 5-10 minutes.
• Pour cucumbers with boiling marinade.
• Cover the jars with lids, put in a container with hot water. From the moment the water boils, sterilize the jars with cucumbers for 8 minutes.
• Take them out of the water and seal immediately. Turn upside down, cover with a blanket. Cool in this position.

Pickled cucumbers with cloves and cinnamon

• fresh cucumbers - about 600 g;
• hot peppercorns - 10 pcs.;
• hot red pepper - 1/2 pod;
• bay leaf - 2 pcs.;
• cloves - 6 pcs.;
• cinnamon - a pinch.

Marinade (for 1 liter of water):

• salt - 50 g;
• sugar - 50 g;
• vinegar essence - 2 tsp.

Cooking method

• For pickling according to this recipe, select small cucumbers about 7 cm long. Soak them in cold water for several hours. Wash thoroughly. Trim the ends.
• Prepare sterile jars. It is desirable that they be hot, otherwise the glass may crack when pouring cucumbers with marinade. Put the spices on the bottom. Fill jars with cucumbers as tightly as possible.
• Prepare the marinade. Pour water into a saucepan, add salt and sugar. Place on stove, bring to a boil and simmer for 5 minutes. Pour in the vinegar essence.
• Pour in the marinade. Cover with lids. Sterilize 10 minutes from the moment the water boils.
• Take the jars out of the water. Seal immediately. Turn upside down, cover with a blanket and chill.

Pickled mustard cucumbers

Ingredients:

• fresh cucumbers - 10 kg;
• onions - 3 pcs.;
• garlic - 1 head;
• mustard seeds - 500 g.

• salt - 300 g;
• sugar - 100 g;
• vinegar 9 percent - 500 ml;
• water - 5 l.

Cooking method

• For pickling according to this recipe, you need to take large cucumbers. Fill them with water and leave for 4 hours. Wash.
• Cut into slices. Place in a large bowl.
• Make a marinade with cold water and vinegar. Pour cucumbers over them and leave for one hour.
• Transfer the cucumbers from the marinade to sterile jars. Sprinkle with mustard and a mixture of finely chopped onion and garlic.
• Strain the remaining marinade, pour into a saucepan, add sugar and salt. Bring to a boil.
• Fill them with cucumbers.
• Cover the jars with lids, put in a container with heated water. Bring to a boil. Pasteurize at a temperature of 90 ° half-liter jars for 10 minutes, liter - 15 minutes.
• Remove from water and seal immediately.

Cucumbers pickled without sterilization

Ingredients (for a three-liter jar):

• fresh cucumbers - how much will fit in a jar;
• dill - 3 umbrellas;
• garlic - 5 cloves;
• horseradish - 1 sheet;
• currant leaves - 5 pcs.;
• hot red pepper - a small piece;
• black peppercorns - 10 pcs.

• sugar - 90 g;
• salt - 70 g;
• vinegar 9 percent - 3 tbsp. l. (or 1 tsp of 80% essence).

Cooking method

• Sort the cucumbers. For pickling, take small fruits. Soak them in cold water for 4-6 hours. Then wash with a brush, rinse with clean water.
• Also wash greens, garlic and pepper.
• Put the cucumbers on a sieve and pour over with boiling water. Immediately place upright in a jar, shifting with spices and herbs. Put salt and sugar.
• Fill with boiling water, cover with a lid. Leave for 20 minutes. During this time, the cucumbers will warm up well, and the salt and sugar will almost dissolve.
• Pour the brine through the perforated lid into the saucepan. Bring to a boil. Pour the cucumbers again, adding vinegar.
• Close the lid quickly and roll up.
• Turn the jar upside down, wrap it with a blanket. Leave until completely cooled.

Pickled cucumbers with mint

Ingredients (for 1 two-liter jar):

• fresh cucumbers - how much will go into the jar;
• dill - 20 g;
• blackcurrant leaves - 3 pcs.;
• parsley - 10 g;
• mint - 3 g;
• hot pepper - 1/2 pod.

• salt - 50 g;
• sugar - 50 g;
• acetic acid - 3 tsp;
• water - 1 l.

Cooking method

• Select small even cucumbers. Soak them in cold water for 5 hours. Wash. Trim the ends.
• Prepare sterile jars with lids.
• Wash your greens.
• Put the cucumbers in a jar, layering with herbs.
• Fill with boiling water. Cover with a lid and soak for 20 minutes.
• Drain the cooled water through the holes in the nylon lid, put on the jar, into the pan. Put sugar and salt. Bring to a boil and simmer for 5 minutes.
• Pour boiling brine over cucumbers. Add vinegar essence.
• Close the jar with a lid and seal immediately.
• Turn upside down, wrap with a blanket. Let it cool in this position.

Video: Pickled cucumbers with a secret ingredient that everyone knows about!

Note to the owner

If you do not like table vinegar, you can replace it with citric acid, grape vinegar or apple cider vinegar. Such a marinade will have a milder taste and pleasant aroma.

Store jars of pickled cucumbers in a cool, dry place away from light. If for some reason the lid on the jar is swollen, then it is strictly forbidden to eat such cucumbers!

Many do not see the difference between salted and pickled cucumbers. In fact, she is. For salting, only salt is used, and for pickling - also or citric acid. This increases the shelf life of blanks.

Before cooking, soak the cucumbers in ice water for 3-4 hours. This will make them crispier.

The ingredients in the recipes are designed for one jar of 3 liters. For the marinade, you need about 1-1½ liters of water.

Cucumbers should be tightly packed in a jar so that there is no free space left in it. The jars rolled up with lids must be turned over, covered with a towel and left to cool completely.

kopilka-kulinara.ru

From the abundance of spices, herbs and other fragrant ingredients, cucumbers acquire an amazing taste and aroma.

Ingredients

• 2 sheets of horseradish;
• 1-2 horseradish roots;
• 1 small hot pepper;
• 1 sprig of tarragon - optional;
• 2 dill umbrellas;
• 4 cloves;
• 4 black peppercorns;
• 4 peas of allspice;
• ½-1 tablespoon mustard seeds;
• 2 bay leaves;
• 1–1½ kg cucumbers;
• water;
• 3 tablespoons of sugar;
• 1½ tablespoons of salt;
• 150 ml vinegar 9%.

Cooking

These cucumbers are prepared using the triple pouring method. Therefore, according to many housewives, it is not necessary to sterilize jars before seaming. But if in doubt, then sterilize, especially since it is not difficult at all.

Cut the horseradish leaves and root into large pieces and place half on the bottom of the jar. Put hot pepper and tarragon there. Add half the dill, garlic, black and allspice, mustard seeds and bay leaf.

Then tightly lay out half of the cucumbers, the remaining spices and spices and the rest of the cucumbers. Completely fill the jar with boiling water and cover with a lid. After 12 minutes, pour out the water, pour clean boiling water again, leave for 7 minutes and drain again.

Boil water for the marinade in a separate saucepan and add sugar, salt and vinegar to it. Pour the cucumbers with the resulting marinade and roll up the jar.

This recipe is very simple and fast. Of the additional ingredients, you only need garlic. Currant or cherry leaves will only slightly improve the flavor, but even without them, the cucumbers will turn out delicious and crispy.

Ingredients

• water;
• 200–250 g of sugar;
• 2 tablespoons of salt;
• 200 ml of vinegar 9%;
• 6 cloves of garlic;
• 2 currant or cherry leaves - optional;
• 1-1½ kg cucumbers.

Cooking

Ketchup gives cucumbers a special aroma and sweet-spicy taste, and brine - a non-standard shade.

Ingredients

• water;
• 3 teaspoons of salt;
• 100 g of sugar;
• 7 tablespoons of spicy ketchup;
• 150 ml of vinegar;
• 6 dried bay leaves;
• 12 black peppercorns;
• 6 peas of allspice;
• 9 cloves of garlic;
• 1-1½ kg cucumbers.

Cooking

Pour water into the pan, add salt, sugar, ketchup and vinegar. Stir, put the pan on the fire and bring to a boil.

Put bay leaves, pepper and garlic on the bottom of a sterilized jar. Pack the cucumbers tightly and carefully pour the hot marinade over with a ladle.

In a large saucepan, lightly heat the water and put a jar covered with a lid in it. Bring the water in a saucepan to a boil, leave the jar there for another 15 minutes, carefully remove and roll up.

4. Pickled cucumbers with vegetables

The original appetizer will turn out from cucumbers with tomatoes, or cabbage. You can pickle assorted three or even all four vegetables. They are soaked in brine and will be very tasty and fragrant.

If you want to make assorted, you will have to change the number of vegetables. Assume that they should be tightly packed into the jar.

Ingredients

• 2 dill umbrellas;
• 4 cherry leaves;
• 3 currant leaves;
• 1-2 sheets of horseradish;
• 4 peas of allspice;
• 6 black peppercorns;
• 2 cloves of garlic;
• 500–800 g cucumbers;
• 500-800 g of tomatoes, or 1-2 bell peppers, or ½ head of cabbage;
• water;
• 2 tablespoons of salt;
• 100 g of sugar;
• 1½ teaspoons citric acid or 100 ml vinegar 9%.

Cooking

Put dill, cherry leaves, and horseradish, pepper and coarsely chopped garlic in a jar. Then put cucumbers inside, as well as whole tomatoes, peppers cut lengthwise into quarters or coarsely chopped cabbage.

Pour hot water over the vegetables, cover the jar with a lid and leave for 15 minutes. Drain the infused water, pour boiling water over the vegetables again for 15 minutes and drain again.

Add salt, sugar and citric acid or vinegar to the jar. Pour boiling water and roll up the jar.

koolinar.ru

The most unusual option for winter harvesting. Apples will give cucumbers a pleasant sweet and sour taste.

Ingredients

• 1–1.2 kg of cucumbers;
• 2 sweet and sour apples;
• 3 cloves of garlic;
• 2 dill umbrellas;
• 2 sheets;
• 2 currant leaves;
• 12 peas of allspice;
• 12 cloves;
• 4 bay leaves;
• water;
• 5 teaspoons of sugar;
• 1½ tablespoons of salt;
• 1½ teaspoons vinegar essence.

Cooking

Put cucumbers and apples cut into large slices in a jar. Along the way, put garlic, dill, cherry and currant leaves, pepper, cloves and parsley between them.

Pour boiling water into the jar and leave for 20 minutes. Drain the infused water into a saucepan, boil it again and add sugar and salt.

Pour cucumbers and apples with this marinade, leave for 10 minutes, pour into a saucepan and bring to a boil again. Pour vinegar and hot marinade into the jar and roll up.

Hello! I finally got to my favorite crunchy pickles. We will soon be making preparations for the winter of these wonderful vegetables. I finished last year's preparations by spring. We need to do more this year.

However, how do you guess? After all, such an appetizer will be in place on any table. No holiday is complete without bottoms. You can simply put them on the table, or you can cut them into a salad. Very well they go to pickle.

There are a lot of different recipes for these preparations, because each housewife has her own special secret of salting these crispy sweets.

I have prepared for you my favorite options, according to which I really get a very tasty salty snack for the winter. If you are already familiar with some recipe, try the other suggested methods.

The main thing is to choose pickled cucumbers. Such as - "Nezhinsky", "Crunchy", "Salting", "Paris Gherkin", "Zozulya".

One of the most popular and simple options for harvesting for the winter. For some, it may be a revelation to see an oak leaf in the ingredients. It gives a special flavor. Try it.

Ingredients:

• Cucumbers - 20 pcs
• Garlic-3 cloves
• Oak leaf - 5-6 leaves
• Currant leaves - 5-6 leaves
• Cherry leaves -5-6 leaves
• Horseradish - 4 sheets of horseradish
• Dill - 4 umbrellas
• Bay leaf - 2 pcs
• Black peppercorns - 6 pcs
• Salt - 3 tbsp. for a 3 liter jar

Cooking method:

1. At the bottom of a clean and dry jar, alternately lay oak, currant, cherry and bay leaves. Then put dill umbrellas.

2. Peel the garlic and cut the cloves in half, place in a jar. Then peppercorns and two leaves of horseradish.

3. Then, very tightly, in an upright position, lay the washed cucumbers. In the space remaining from the top, lay them already horizontally so that they are as dense as possible to each other.

4. Pour salt into a half-liter jar and fill it with water not completely. Stir the salt and pour the solution into the jar of cucumbers. Then add ordinary clean cold water almost to the top. Leave not much space.

5. Place the remaining two sheets of horseradish tightly on the very top and add water to cover the leaves.

Horseradish leaves are covered on top so that there is no mold later.

6. Then put the jar on a plate, cover with a lid on top and leave for about three days. During this time, the fermentation process will take place and part of the water will flow out.

7. After three days, add salt water, close the lid tightly and store in a cool dark place. Cucumbers pickled in this way are crispy and very tasty.

Salting for the winter in 1 liter jars in a hot way, for storage in an apartment

This method is with sterilization. But on the other hand, prepared homemade preparations in this way can be stored in an apartment at room temperature. For example, in the pantry or on the mezzanine.

Ingredients for three liter jars:

• Fresh cucumbers - 1.5 kg
• Dill umbrellas - 3 pcs
• Horseradish leaves - 3 pcs
• Currant leaves - 6 pcs
• Cherry leaves - 6 pcs
• Garlic - 3 cloves
• Black peppercorns - 15-18 pcs
• Pepper sweet peas - 6 pcs
• Carnation - 6 pcs
• Salt - 3 teaspoons
• Sugar - 6 teaspoons
• Vinegar 70% - 1.5 teaspoons (9% - 4 teaspoons per one liter jar)

Before you start, rinse the cucumbers well under running water. Then fill them in and leave for 2 hours. If they are recently collected, then one hour will be enough.

Cooking:

1. First, currant and cherry leaves, as well as dill umbrellas, pour boiling water over and leave for 1 minute to sterilize. Scald horseradish leaves in boiling water for 30 seconds.

2. Then put on the bottom in each liter jar - a clove of garlic, 5-6 black peppercorns, 2 allspice peas, 2 cloves, 2 currant and cherry leaves, 2/3 dill umbrella. Lay the horseradish sheet last.

Banks should first be sterilized over steam or in the oven. The lids need to be boiled.

3. Next, cut off the tips on both sides of the cucumbers and lay them vertically tightly in jars. If there's still room on top, lay out what's left. You can cut into pieces so that they lie down more densely, or you can even put small tomatoes. Put a piece of dill umbrella on top.

4. Pour 1 teaspoon of salt and 2 teaspoons of sugar into each jar. Pour hot boiling water over it, top it off by about 0.5 cm and cover with lids. Take a wide saucepan and put a napkin or towel on the bottom, then put jars there and fill with water up to the “hangers”. Boil for 10 minutes to thoroughly sterilize.

If you want more salty cucumbers, then put salt - 2 teaspoons, and sugar - 1 teaspoon.

5. After boiling, carefully remove the jars from the pan, pour vinegar into them and roll up the lids. Turn over, cover with a towel and leave to cool completely. When it cools down, put it in the place where you store your blanks.

The most delicious recipe for crispy cucumbers, like from a barrel

Ingredients for a 3 liter jar:

• Cucumbers -1.5 kg
• Salt - 3 tbsp. heaped spoons
• Horseradish leaf - 1 pc.
• Umbrella dill - 2 pcs
• Currant leaf - 2 pieces
• Cherry leaf - 2 pcs
• Tarragon - 1 sprig
• Hot pepper - to taste
• Garlic - 5 cloves

Cooking:

1. Wash cucumbers properly and soak for several hours in water. Then rinse again and cut off the stems.

2. Rinse all greens and leaves. Peel the garlic and cut in half.

3. Pour 3 tablespoons of salt into a mug and pour hot water. Mix well until completely dissolved and let cool.

4. At the bottom of the jar, lay cherry leaves, currants, horseradish leg, 1 dill umbrella. Then the first layer of cucumbers. Spread the garlic and pieces of hot pepper over the jar. Next, stack the vegetables as tightly as possible. Top with a sprig of tarragon and dill umbrella.

5. Pour about two-thirds clean cold water into the filled jars. Then pour water with salt and top up with clean water up to the neck, leaving a space of about 1 cm to the end.

6. Put the jars on plates and leave it for 3 days. Cucumbers should turn sour, and the brine will become a little cloudy.

7. After that, drain the brine and boil it for 1-2 minutes. Then again pour it hot into jars to the edge of the neck and close the lids. Store in a cool place. In two weeks they will be completely ready. They turn out very tasty and are in no way inferior to barrel ones.

A simple recipe with mustard, no sterilization

I also really like this way of salting. I like the tangy flavor of mustard in brine. And the method itself is quite simple. You will not spend a lot of time on blanks. It all depends, though also on the number of cans and ingredients. But anyway, you won't regret it.

Ingredients for 3 liters:

• Cucumbers - 1.7-1.8 kg
• Water - 1.5 l
• Salt - 3 tablespoons
• Currant leaf - 5 pcs
• Cherry leaf - 8 pcs
• Oak leaf - 2 pieces
• Dill umbrellas - 4 pcs
• Horseradish leaf - 2 pieces
• Dry mustard - 2 tablespoons
• Black peppercorns - 10-12 pcs

Cooking method:

1. Rinse the vegetables and cut off the ends on both sides. Soak them for 4 hours, then rinse again.

2. In a three-liter jar, place one sheet of horseradish on the bottom, then half of all greens and 5-6 peppercorns. Then pack the cucumbers tightly, adding the remaining greens.

3. Add salt to the water and boil. Then pour it into a jar and close the capron lid. Leave to cool, then remove the lids and cover the necks with gauze. Leave it like this for two days, periodically removing the foam. Then pour the brine into a saucepan and boil.

4. Pour mustard powder into a jar. Then pour hot brine over and close the lid until cool. Then remove the lid and leave for 6 hours.

5. After 6 hours, drain the brine again and boil for about 7-10 minutes. Then pour into a jar and roll up the lid.

6. Turn neck down and wrap with something warm for self-sterilization. Then put away in a place to store blanks. At first, the brine will be cloudy, then the mustard will settle and it will become transparent, and the cucumbers are incredibly tasty.

Video on how to pickle cucumbers in jars without vinegar

If there are still doubts and not everything is clear from the descriptions and photos, I suggest watching the video recipe for making “green ones” for the winter. The recipe is very simple, without sterilization.

Ingredients for 2 three-liter jars:

• Water - 3 l
• Salt - 6 tbsp or 200 gr
• Medium-sized cucumbers - 4 kg
• Horseradish root or leaves - 6 pcs
• Currant and cherry leaves - 10 pcs each
• Black before peas and fragrant - 10 pcs each
• Garlic - 10 cloves
• Dill with seeds

Watch the video for the cooking method.

Now everything should become clear and understandable. Put them to be stored, and after two or three weeks you can already start eating delicious crispy cucumbers.

Well, friends, I showed you and told you about the wonderful and simple methods of salting your green vegetables for the winter. Choose your favorite, or better yet, try them all. After all, everyone has their own uniqueness.

Enjoy your meal!