Preservation of large cucumbers for the winter. Ingredients for a three-liter jar

The recipe involves canning gherkins, similar to large, ripe cucumbers. Only now small specimens are much sharper, more elastic and crispy.

You will need:

• 600 gr. the smallest cucumbers;
• 5-7 sprigs of dill;
• a couple of leaves of horseradish;
• a couple of currant leaves;
• 3 cloves of garlic;
• a small pod of hot pepper;
• 2 glasses of water;
• a quarter cup of vinegar;
• 2 without slides st. l. salt.

Cooking steps:

1. Gherkins are washed and immersed in water for at least 6 hours.
2. Soaked cucumbers are washed after soaking.
3. Horseradish, currant leaves and dill are washed and cut into small pieces, about five centimeters.
4. The pepper is cut lengthwise into a couple of pieces.
5. The garlic is peeled and cut into several pieces.
6. Water is poured into the pan and salted.
7. Water is boiled on the stove, vinegar is added to it.
8. Prepared greens and all the necessary spices are laid out in washed and sterile jars.
9. Soaked gherkins are laid out very tightly in jars.
10. Hot, but by no means boiling marinade is poured into all jars.
11. Banks are sterilized. This process takes no more than ten minutes.
12. Upon completion of sterilization, the banks are rolled up.

Marinated cucumbers: a recipe with spices in jars

spicy marinade is one of the highlights of this recipe. Such cucumbers cannot be compared with those that have ever been tried. Their unusual taste and amazing aroma make the impossible. They are eaten faster than the main course.

You will need:

• one and a half kg of gherkins;
• one and a half st. l. ordinary salt;
• one and a half st. l. Sahara;
• 1 tsp dried and chopped celery;
• 2 tbsp. l. vinegar;
• 1 tsp ground red pepper;
• 1 st. l. dried dill;
• 2 leaves of laurel;
• 5 branches fresh dill;
• 6 peas of allspice;
• 10 peas of black pepper.

Cooking steps:

1. Small cucumbers are washed, tails must be cut off.
2. Already with cut tails, gherkins are immersed in very cold water for half an hour.
3. Banks are washed with soda and sterilized.
4. All spices and spices are placed in each jar.
5. Soaked gherkins are laid out on top.
6. Boiling water is poured into each jar for five minutes, after which the water is immediately drained. This procedure is repeated again.
7. The second filling is poured into a saucepan and boiled. Sugar and salt are added to it.
8. hot fill distributed to all banks.
9. Finally, vinegar is added to each of the jars, and they are rolled up with lids.

Banks are wrapped with a regular towel.

Canned small cucumbers with bell pepper

You will need:

• one and a half kg of small cucumbers;
• 2 leaves of horseradish;
• 8 leaves of laurel;
• 1 pod of hot pepper;
• 5 medium-sized onions;
• 8 peas of allspice and the same amount of black;
• 5 with a slide st. l. salt;
• 5 sprigs of dill;
• 5 pieces. sweet pepper (preferably Bulgarian);
• half a glass of sugar;
• two thirds of a glass of vinegar;
• 1 pack of mustard peas;
• 5 cherry leaves;
• a couple of cloves of garlic.

Cooking steps:

1. Gherkins are soaked to the maximum cold water at least three hours.
2. Banks are washed and sterilized, after which they are dried on a towel.
3. The onion is chopped in the form of half rings.
4. Garlic is peeled.
5. Bell pepper cleaned of seeds and cut into strips, the size of which should correspond to the size of the gherkins.
6. Prepared ingredients are laid out in jars.
7. All spices are added and only then gherkins.
8. For a quarter of an hour, boiling water is poured into the jars.
9. When time runs out, the cooled water is drained and boiling water is poured again.
10. After the third filling is completed, components such as salt and sugar, and necessarily vinegar, should be added to the jars.
11. At the end, the jars are filled with boiling water.
12. The jars are rolled up with sterilized lids, after which they are turned over to fully break down the sugar and salt crystals.

In order for the brine not to be cloudy, it is better to pour in fresh water each time during the filling, and not to boil the same one.

Canning small cucumbers: a quick recipe

This recipe does not involve multiple fillings. Cucumbers are poured immediately with ready-made marinade, but this will not affect their shelf life in any way, but they turn out to be more elastic and crispy.

You will need:

• 1 kg of gherkins;
• 1 small young carrot;
• a couple of cloves of garlic;
• a couple of tsp salt;
• a couple of st. l. salt;
• 60 gr. vinegar;
• a couple of laurel leaves;
• a couple sprigs of dill:
• 4 peas of allspice and ordinary black pepper;
• a couple of sheets of horseradish, the same amount of currants and cherries;
• 1 tsp dry mustard seeds.

Cooking steps:

1. Gherkins are washed and immersed in water for at least an hour, but it is better to stand longer.
2. Jars are washed and necessarily sterilized.
3. Sliced ​​carrots, chopped horseradish, garlic and mustard are placed in each jar.
4. Tails are necessarily cut off from cucumbers and only after that they are laid out in jars.
5. Sugar, salt, pepper, vinegar, as well as a bay leaf are added directly to the jars themselves.
6. boiled but not hot water gherkins are poured.
7. Filled jars are sterilized in a pot of water for at least a quarter of an hour.

Banks are rolled up and wrapped in a blanket.

Step-by-step recipe for salted small cucumbers

For cooking gherkins this case a special seasoning is needed, designed for canning tomatoes and cucumbers. It already contains all the necessary spices. This is very convenient and practical, as there is no urgent need to purchase a lot of bags with each spice separately.

You will need:

• 1 kg miniature cucumbers;
• seasoning for conservation;
• 3 cloves;
• a pair of dill umbrellas;
• a quarter cup of vinegar;
• 3 without slides st. l. salt;
• W without a slide st. l. Sahara.

Cooking steps:

1. To begin with, the gherkins are washed and immersed in cold water for two to three hours.
2. Upon completion of the soaking, the water is drained and the cucumbers are washed again.
3. Each specimen has its tails cut off.
4. The jars are washed with soda and sterilized, and the lids are boiled for several minutes.
5. Seasoning is placed in each jar and cucumbers are tightly packed.
6. Dill and cloves are also put there.
7. The jars are filled with boiling water for a quarter of an hour, after which the water is drained.
8. Sugar and salt are mixed with water. Water boil.
9. Hot water is poured into all jars.
10. At the end, vinegar is poured in.
11. Banks are rolled up with lids.

You can wrap banks, but this is not at all necessary. They keep well without it.

Innovations in canning gherkins (video)

Canning small cucumbers is very similar to harvesting ordinary ones, large cucumbers. Any hostess who has ever tried to preserve cucumbers on her own can easily close gherkins. finished product has a pleasant crunch and unsurpassed taste. Such conservation will always find a place on the table. They are delicious, even though they are so small.

Cucumbers 600 grams

Canned cucumbers- not only tasty, but also very useful! It would seem that you can tell about pickling cucumbers? But almost every housewife has her own tricks in order to make the preparations tastier, healthier, and easier to store for longer and longer.
We present you the most appetizing and most delicious recipes pickles of cucumbers from the best hostesses!

1. Canned cucumbers with red currants

Cucumbers 600 grams
2 cloves
onion one piece
red currant 1.5 cups
black pepper, three peas
three cloves
water 1 liter
sugar - 1 tbsp. l.
salt 2.5 tbsp. l.

Wash cucumbers. Put the spices in the bottom of the jar. Arrange the cucumbers in jars vertically. Currants (0.5 cups) will be cleaned of twigs, sorted and washed. Distribute the berries between the cucumbers. Pour cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes .. then roll up and wrap the jars. Brine. Bring the water to a boil, add salt and sugar, add red currant berries (1 cup).

2. Cucumbers in spicy tomato sauce

Wash cucumbers and soak for 1-2 hours in cold water.

I have 4.5 kg of cucumbers.
garlic - 180 gr.
tomato paste- 150 gr. (3 full tablespoons)
sunflower oil - 250 ml.
sugar - 150 gr.
salt - 31 tbsp. l. (During cooking, the sauce can be added to taste)
vinegar 6% - 150 ml.
hot paprika - 1 tsp
black pepper. they say - 1 tbsp. l.

Cut off the ends of the cucumbers. big cucumbers cut into 4 pieces along. Smaller cucumbers - only along. Press the garlic through a press. Add all ingredients except vinegar. We put on a moderate fire. After 0.5 hours, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet either. We will put out the cucumbers for another 15 minutes .. Add vinegar. Total time stewing - 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. We decompose cucumbers into prepared sterilized 0.5- liter jars. Pour sauce over and sterilize for 25-30 minutes. Close the jars and turn them over until they cool completely.

3. Cucumbers with apples (pickled and salted)

For a 3-liter jar, apples (sour) 1-2 pcs.
garlic 3-4 cloves
dill (umbrellas)
cherry leaf
currants (handful)
allspice peas 12 pcs.
carnation 12 pcs.
Bay leaf 4 things.
sugar 5 tsp
salt 4 tsp
vinegar essence 2 tsp (almost)
cucumbers - 1.5 - 2 kg. (depending on size)

Cut the garlic into slices, wash the greens. IN clean jars we put washed cucumbers, interspersing them with spices and apple slices (do not peel the peel). Fill the jar with boiling water, 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. We boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, pour boiling syrup over it and roll it up with boiled lids. Banks are turned over and wrapped until cool. Cucumbers are stored room temperature or in a cool place.

Salted cucumbers (hot way):
In a deep bowl put cucumbers with spices and apple slices. IN hot water(per 1 liter) we breed 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cool, then put in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter

For a 1 liter jar:
cucumbers - how much will it take
dill umbrella - 1 pc.
horseradish leaf - 1 pc.
garlic - 5-6 cloves
hot pepper - 3-4 rings
Bulgarian pepper - 2 rings
currant leaves - 2 pcs.
coarse salt - 20 gr.
acetyl (crush) - 1.5 tablets

Pour cucumbers cold water and leave for 4-6 hours. Prepare jars, pour boiling water over lids. Peel the garlic, wash the herbs, chop the pepper. At the bottom of the jar put a leaf of horseradish, a sprig of dill, currant leaves. Fill jar tightly with cucumbers. Throw in the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain water into a saucepan. Add 100 ml. boiled water. Let it boil. jars pour salt and crushed acetyl chloride. Pour cucumbers with boiling cucumber water one jar at a time. To the top. Close the bank immediately. (Reduce the heat to a minimum and do not remove the water, it should boil constantly.) Ready banks turn upside down and put in a pre-prepared "heat". Leave cucumbers pickled for a day.

5. Pickled cucumbers with gooseberries

The recipe has been tested many times. There are never any misfires. For several years I have been closing cucumbers exactly according to this recipe - jars do not explode, they do not become cloudy.

For four liter and three 700-gram cans:
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
carnation - 10 flowers
horseradish root small - 1 pc.
spring water - 3.5 liters
for the marinade (per 1 liter of water):
salt - 2 tbsp. l.
sugar - 3 tbsp. l.
vinegar 9% - 80 gr.

Wash cucumbers thoroughly. Pour cucumbers with cold water for 3-4 hours. Wash greens, dry with napkins. Cut finely. Peel the garlic and horseradish root and chop finely. Put everything in a bowl and mix well. Cut off the "bottoms" of the cucumbers. Sterilize jars. In each jar, put a tablespoon of a mixture of herbs and garlic with horseradish. Lay the cucumbers tightly, pour a handful of washed gooseberries on top. Boil water, pour cucumbers, heat min. 15. Repeat again. Then, in the water drained from the cucumbers, add pepper, cloves, sugar, salt, vinegar. Boil the marinade over low heat for min. 10-13. Fill jars with marinade to the top so that it even flows out a little. 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, hold them under the covers for another two days.

6. Pickled cucumbers, sterilized without vinegar

The recipe for pickles without vinegar allows you to make fragrant and crispy cucumbers for the winter.

Cucumbers - 1 kg.
horseradish root - 50 gr.
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 gr.
dill (seeds) - 2-3 pcs.,
for brine:
water - 1 l.
salt - 2 tbsp. l.

Cucumbers are placed in jars, poured with brine, covered with lids and kept for 3-4 days at room temperature (for lactic acid fermentation). Then the brine from the jars is drained and boiled. Cucumbers are thoroughly washed in cold water. They are placed in jars again, adding spices and spices for the aroma, density and fragility of cucumbers. Jars with cucumbers are poured with boiling brine and sterilized at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes ..

7. Pickling cucumbers in jars - the easiest and most delicious recipe

Water - 1 l.
salt - 50 gr.
cucumbers - how much will it take
spices to taste

A small amount of cucumbers can be salted without pasteurization, in glass jars. Fresh, preferably of the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with boiling water (but it can also be cold - this cold way pickling cucumbers) with a 5% salt solution (i.e. 50 g of salt per 1 liter of water). Banks are closed with tin can lids, boiled in water, but not rolled up, but put at room temperature for several days (up to 7-10 days) for fermentation, after which they are added with brine and corked with a seaming machine. This recipe for pickling cucumbers in a jar is good because cucumbers are obtained High Quality and are well preserved even at room temperature.

8. Pickled cucumbers and tomatoes (very simple and delicious recipe)

This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.

For a three-liter jar:
cucumbers - how much will it take
tomatoes - how much will it take
citric acid - 0.5 tsp.
salt - 70 g.
sugar - 1.5 tbsp.
bay leaf - to taste
peppercorns - to taste
onion - 2-3 pcs.
garlic - 3-4 cloves
sweet pepper - 2-3 pcs.
cherry, currant, oak leaves - 3-4 pcs.
amaranth (amaranth) - 1 sprig

At the bottom of a dry steamed jar, put dill, horseradish, 3-4 leaves of cherries, currants, oak, a sprig of amaranth (so that the cucumbers crunch). Put cucumbers (tomatoes) in a jar or make a platter. Add spices, 3 aspirin tablets. Pour boiling water(1.5-2 l) - be careful not to crack the jar. Roll up immediately, turn upside down and wrap until completely cool.

9. Secret recipe awesome cucumbers"Real jam"

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. My. You can trim the ponytails and noses slightly. Cucumbers, which are larger, cut lengthwise into 4 parts. Cut the smaller ones in half lengthwise. Place prepared cucumbers in a bowl. Finely chop a good bunch of parsley and send to the cucumbers. Add a glass to the pot sunflower oil, a glass of 9 percent table vinegar and 80 gr. salt (do not fill a 100-gram cup to the top on your finger). Pour a glass of sugar into the resulting marinade for cucumbers, dessert spoon black ground pepper. Cut the head of garlic into slices and into the pan. We are waiting for 4-6 hours. During this time, the cucumbers will release juice - in this mixture, pickling will take place. We take sterilized 0.5 liters. jars and fill them with pieces of cucumbers: put the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes.

10. Pickled Cucumber Salad

For a 0.5 liter jar:
cucumbers
onion - 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 cans of 0.5 liters):
water - 1.5 liters
salt - 75 grams
sugar - 150 grams
table vinegar - 1 cup

Banks 0.5 l. with lids must be sterilized beforehand. Wash cucumbers. Cleansing onion, 2-3 medium onions, 1 carrot are consumed for each jar. Cut the cucumbers crosswise into centimeter washers. We also cut the onion into thin rings, and rub the carrots on coarse grater. In each prepared jar we put one good clove garlic 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 to the top of the jar we alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 g in it. salt (about 3/4 of a 100-gram cup), 150 gr. sugar and pour a glass of table vinegar at the end. Pour jars with boiling marinade, cover with lids and sterilize for 35 minutes. at a low boil. We take it out, roll it up tightly, you can turn it over, but if you want to keep a beautiful appearance so that the layers do not mix, it is better not to turn over. Cover the pickled salad - let it cool until the next day.

11. Lightly salted cucumbers with vodka

cucumbers
horseradish leaves
cherry leaves
currant leaves
Bay leaf
dill umbrellas
black peppercorns
50 ml. vodka
2 tbsp. l. salt

Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put them in a saucepan, add peppercorns and put cucumbers on top. Prepare a brine at the rate of 2 tablespoons of salt and 50 ml. vodka to 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

12. Lightly salted cucumbers "Sharp"

1 kg. small cucumbers,
4-5 garlic cloves
½ pod hot pepper
large bunch of dill
6 art. l. coarse salt

Take young and elastic cucumbers, rinse. Trim off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. At the bottom of the jar, lay 2/3 of the total amount of dill and chopped thin slices garlic. Then lay the cucumbers tightly, sprinkle them with strips of pepper and garlic, put next row cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Put 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 over the cucumbers again with the resulting saline solution. Cover the jar with a saucer, on which place a small weight, such as a small jar of water. Leave cucumbers at room temperature for 2 days.

13. 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 hot pepper ring, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips ( pepper, I always take either yellow or orange for a variety of colors), then cut the cucumbers, but not thinly, and tomatoes (it is advisable to take tomatoes that are strong, fleshy, well brown, so that they do not sag and turn into porridge). When laying vegetables, tamp a little. Then put 4-5 pieces on top. allspice, 2 cloves, 2-3 bay leaves. We prepare the brine: for 2 liters of water, 0.5 cups (250 gr.) of sugar, 3 tablespoons of salt without top, when it boils, pour 150 gr. vinegar 9% 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 up.
In winter, when serving, drain the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour over vegetable oil taste.

14. Assorted marinated granny Sonya
on 3 l. bank
marinade:
2 table. lies. salt
6 table. lies. Sahara
100 g vinegar 9%

At the bottom of the jar we put a leaf of grapes, 1 leaf cr. currants, 1 leaf black. currants, a bunch of dill along with an inflorescence, 2 laurels. 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, colored, white cabbage).
Pour 1150 ml into each jar. boiling water (1 liter 150 ml.). Let stand for half an hour. Then pour all the water from the jars into large saucepan(or two), add salt, sugar, vinegar, 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.

Bon appetit!

Cucumbers themselves are not savory. palatability, especially when it comes to overripe fruits. To give them more rich taste, people have come up with many recipes for pickling them.

The calorie content of cucumbers will depend on each specific method. On average, there are 16 kcal per 100 grams of product.

Cucumbers for the winter in jars - a step by step photo recipe

Pickling cucumbers is a responsible and long process. To make cucumbers crispy and tasty, we offer you next recipe preparation of preservation.

Cooking time: 3 hours 0 minutes

Quantity: 10 servings

Ingredients

• Cucumbers: 10 kg
• Dill: 4-5 bunches
• Sweet pepper: 2 kg
• Garlic: 10 heads
• Salt, sugar: 2 tsp each on a jar
• Ground pepper: to taste
• Vinegar: 2 tbsp. l. per serving

Cooking instructions

Recipe for crispy cucumbers for the winter in jars

The proposed recipe allows you to give the cucumbers a special, moderately spicy taste, while the cucumbers do not lose their crispy characteristics.

To close crispy cucumbers for the winter, you required:

• cucumbers - 5 kg;
• one bitter pepper;
• horseradish root;
• a head of garlic;
• 10 carnations;
• allspice and black pepper - one dessert spoon each;
• 6 bay leaves;
• on an umbrella of parsley and dill;

For cooking marinade you will need:

• 1.5 liters of water;
• 25 gr. vinegar 9%;
• 2 tbsp. l. salt;
• 1 st. l. Sahara.

Conservation process:

1. We sterilize 3 one and a half liter glass jars.
2. In each jar we put all the spices in equal parts. Seeds should be removed from bitter pepper, and horseradish should be chopped.
3. Wash cucumbers and cut off ends. Transfer them to a large bowl and cover with cold water. Let them stand for 2 to 4 hours.
4. After this time, we take out the cucumbers from the container and, sorting by size, put them in jars.
5. In a separate container, we prepare boiling water, with which we then pour cucumbers, and cover with lids on top.
6. It takes 10 minutes to warm up. Drain the water back into the pan, add sugar and salt.
7. While the brine is being prepared, separate saucepan it is necessary to prepare a second portion of water for sterilization. It is also poured into jars with cucumbers, allowed to warm up for 10 minutes and drained.
8. When the brine boils, they need to fill the jars, but first they need to pour vinegar into them.
9. Banks should be rolled up, put in a dark place.

We invite you to watch a video recipe for delicious crispy cucumbers for the winter.

How to close cucumbers for the winter in liter jars

This method is suitable for small family who doesn't like big jars in a refrigerator.

For such conservation need to stock up:

• small cucumbers;
• 2 l. water;
• two st. l. Sahara;
• four st. l. salt.

The remaining components are calculated per liter jar:

• 1 head of garlic;
• three cherry and currant leaves;
• 1/4 sheet of horseradish;
• half an oak leaf;
• dill umbrella;
• 6 peas of allspice and black pepper;
• one red peppercorn, but only a piece equal to 1 or 2 cm is placed on one jar;
• one tablespoon of vinegar 9%.

Conservation process cucumbers for the winter

1. Cucumbers are washed and transferred to a deep container for filling with water.
2. Banks are thoroughly washed and sterilized. You also need to remember about the lids, they need to be boiled in a separate container.
3. Mix all spices.
4. We prepare water for sterilization.
5. First, we put spices in each jar, and then cucumbers, pour boiling water over it, cover with lids and set aside for 15 minutes to warm up.
6. After 15 minutes, carefully drain the hot water, rearrange it on the stove and, after boiling, add salt and sugar there.
7. Pour vinegar into each jar and fill with brine.

It remains to roll up, turn over to check the quality of the seaming, and wrap it with a blanket for further sterilization.

Pickled cucumbers in jars for the winter - a step by step recipe

The recipe below will surprise your family. unique taste and a nice crunch. To pickle cucumbers for the winter according to this recipe, you need to prepare the following products:

• small cucumbers;
• 2 leaves of lavrushka;
• 2 cloves of garlic;
• 4 peas of black and allspice;
• 1 tsp mustard seeds;
• two currant leaves;
• dill umbrella.

For the marinade you will need:

• 6 tbsp Sahara;
• 3 tbsp salt;
• 6 tbsp vinegar 9%.

cook such cucumbers for the winter can be done in a few steps:

1. Mix all the spices into a homogeneous mixture.
2. Grind the dill umbrella and currant leaves.
3. Rinse the cucumbers well, cut off the tails on both sides and place in a deep container. Cover with water and set aside for 2 hours.
4. Prepare jars, wash and sterilize.
5. Pour water into a saucepan and put it on fire. As soon as it boils, it will be possible to fill jars with cucumbers with it.
6. At the bottom of the jars you need to lay spices and cucumbers.
7. Pour sugar and salt there and pour vinegar.
8. After boiling, the water should be allowed to stand and cool for a while, and only then fill the jars.
9. We put the filled jars for sterilization into a large saucepan, cover them and let them boil for 15 minutes. Do not forget to put a towel on the bottom of the container.
10. After 15 minutes, the banks are rolled up.

Pickled cucumbers for the winter are ready!

Pickling cucumbers for the winter in jars without vinegar

The proposed option for preserving cucumbers for the winter does not involve the use of vinegar or other acid.

For this recipe you will need products:

• 2 kilograms of cucumbers;
• 2.5 liters of water;
• 110 grams of salt;
• 2 leaves of horseradish;
• 15 cherry and currant leaves;
• 5 walnut leaves;
• 2 dill umbrellas;
• 2 pods of hot pepper;
• 1 piece of horseradish.

Process conservation looks like this:

1. Cucumbers are washed and placed in a deep basin for further filling with water. If they are freshly harvested, then the soaking procedure can be skipped.
2. After 2-3 hours, the water is drained and the cucumbers are washed.
3. Crush horseradish and bitter peppercorns.
4. Layers of greens, chopped horseradish with pepper, cucumbers, again greens with horseradish and pepper and cucumbers are laid in a large saucepan. Last layer sheets must be.
5. Pour cold water into a separate container, pour sugar and salt into it, and mix until completely dissolved.
6. Layers of cucumbers with herbs are covered with prepared filling, covered with a lid and put under oppression for 5 days.
7. After 5 days, the brine is poured into a saucepan, all spices are removed, and the cucumbers are thoroughly washed.
8. They are placed in pre-prepared jars.
9. Pour the marinade to the very top and let stand for 10 minutes.
10. After 10 minutes, it must be drained back and put on fire to boil.
11. As soon as it boils, they fill the jars and roll them up.

How to close cucumbers in jars with vinegar

In the proposed option, the preservation of cucumbers for the winter involves the use of vinegar, and all components are taken from the calculation of a 3-liter jar.

To preserve with this method, you need to prepare:

• small cucumbers;
• 2-3 tbsp vinegar 9%;
• red hot pepper - a piece of 2 cm;
• 2-3 cloves of garlic;
• 2 tbsp dill seeds;
• 1 st. a spoonful of chopped horseradish root;
• 5 currant leaves;
• 9 peas of allspice.

For pouring you will need:

• sugar with salt 2 tbsp. l. for every liter of liquid.

Instruction for cooking cucumbers for the winter in jars with vinegar:

1. Cucumbers are well washed and placed in a large basin for further filling with water for one day.
2. Banks are washed and sterilized.
3. Spices and cucumbers are placed in each jar.
4. The lids are boiled in a separate saucepan.
5. On average, one three-liter jar requires 1.5 liters of liquid. After calculating the amount of water, put it on the fire to boil.
6. As soon as the future filling boils, fill the jars with it and let it stand until the air bubbles come out.
7. Drain the water into a saucepan, add salt and sugar to it and mix thoroughly. Bring the filling to a boil.
8. Set the jars in a large pot.
9. Pour vinegar into each and fill each jar with ready-made brine.
10. Cover with lids and leave to sterilize for 5-7 minutes.
11. We roll up jars of cucumbers.

A simple recipe for cucumbers for the winter in jars

This simple cucumber recipe for the winter is used by many housewives, so it can rightfully be called a classic.

The proportions of the ingredients are calculated for one three-liter jar, so you will need to adjust the amount of products if necessary.

What do you need prepare:

• 1.5-2 kg of cucumbers;
• 5 leaves of currant and cherry;
• 2 sheets of horseradish;
• 5 cloves of garlic;
• 1 bunch of dill;
• 1 liter of water;
• 2 tbsp. l. salt;
• 2 tbsp. spoons of sugar.

canning performed in several steps:

1. Cucumbers are washed, tails are cut off and poured with cold water for 4 hours.
2. Banks are washed and sterilized.
3. Lids are boiled in water.
4. The greens are sorted and crushed.
5. All spices are placed in each jar, with the exception of horseradish.
6. Cucumbers are placed on top of spices and covered with horseradish leaves.
7. Sugar and salt are poured into pre-boiled water.
8. Jars of cucumbers are poured with it and rolled up.

A month later, cucumbers can be served on the table.

Cucumbers with tomatoes in jars for the winter - a delicious recipe

For lovers of assorted this method fits perfectly. All components are listed per liter jar.

To preserve cucumbers with tomatoes for the winter using this method, you will need:

• 300 grams of cucumbers;
• 400 grams of tomato;
• 1 bitter pepper;
• paprika - to taste;
• a few sprigs of fresh dill;
• 3 cloves of garlic;
• 1 sheet of horseradish;
• 2 bay leaves;
• 3 peas of allspice;
• 1 st. a spoonful of salt;
• 1/2 st. spoons of sugar;
• 1 st. a spoonful of vinegar 9%.

canning tomato with cucumbers is performed in several steps:

1. Cucumbers with tomatoes are washed well. Pierce each tomato in the stalk area for good salting.
2. Prepare containers, wash them and sterilize.
3. Boil the lids in a separate saucepan.
4. Lay in layers in each jar: spices, cucumbers without tails, tomatoes.
5. Laying must be done very tightly to eliminate gaps. You can compact the rings of chopped cucumbers.
6. Pour water into a saucepan and put on fire.
7. Add sugar and salt to jars and pour boiling water.
8. We put a towel in a large saucepan and set the jars for sterilization for 10 minutes.
9. We take out the banks and roll up.

Cucumbers with tomatoes for the winter - video recipe.

Cucumbers for the winter in jars with mustard

Cucumbers for the winter, canned with mustard, are well stored both at home and in the basement. They taste aromatic and spicy.

To preserve cucumbers in this way, you need to prepare:

• small cucumbers;
• 100 ml of vinegar 9%;
• 5 st. spoons of sugar;
• 2 tbsp. spoons of salt.
• 2 cloves of garlic;
• one dill umbrella;
• 1/4 carrot;
• 0.5 tsp mustard.

The whole process performed in several steps:

1. Cucumbers are washed.
2. Banks are prepared, washed and sterilized.
3. Mustard is placed on top.
4. Salt with sugar and vinegar are added to the water and jars are poured with this marinade.
5. Jars are placed in a large saucepan for further sterilization for 5-7 minutes after boiling.
6. Take out the cans and you can roll up. spicy cucumbers ready for the winter with mustard!

A cold way to close cucumbers for the winter in jars

Today, you can find many ways to harvest cucumbers for the winter, but we offer the simplest version of this delicacy - this is a cold method.

All ingredients are based on a 3-liter jar.

• even small cucumbers;
• 1.5 liters of water;
• 3 tbsp salt;
• 5 peas of black pepper;
• one head of garlic;
• two bay leaves;
• 2 leaves of currant, horseradish and tarragon.

Execution of works according to this plan:

1. Cucumbers are washed.
2. Banks are sterilized.
3. Spices and cucumbers are placed in each jar.
4. Pour water into the jar and immediately drain it, so you will know right amount water for filling.
5. Add salt to it and fill the jars again with it.
6. close them nylon lids and install them in the cellar.

After 2 months you can start tasting.

Many housewives are very fond of preparing canned cucumbers for the winter. We offer high-quality and proven recipes for cucumber preparations for every taste.

Canned cucumbers for the winter - delicious recipes

Before you start canning cucumbers for the winter, consider these few important tips:

• For canning, it is best to use small, strong cucumbers, if possible the same size and regular shape.
• Before harvesting cucumbers, they should be pre-soaked in cold water for at least 3 hours, changing the water
• Marinating jars must be washed in hot water with baking soda, then sterilize over boiling water or bake in the oven for 25-30 minutes.
• Wash your hands before handling sterile jars.
• The more spices you put on top of the workpiece, the richer the taste of cucumbers will be.
• Vinegar should be poured into the marinade gradually, after the pan is removed from the heat
• Typically 40.0 salt per liter of brine is optimal amount when cucumbers are moderately salty.

Did you know?

Spicy additives give pickled cucumbers not only taste, they strengthen their structure and contribute to better preservation: horseradish leaf and root, cherry leaf, bay leaf.

Canned cucumbers - cooking technology

• Spicy greens are placed at the bottom of the prepared liter jars.
• Then, in a vertical position, cucumbers are placed.
• On top and on the inside of the cans - you can put dill umbrellas, pieces hot pepper, garlic cloves.
• Then everything is poured with filtered boiling brine and added required amount vinegar
• The jar is tightly closed with a sterile lid, rolled up, turned upside down, covered with a blanket and left until completely cooled.
• Store in refrigerator or cold pantry.

Canned cucumbers with spices for the winter

• 0.6 kg cucumbers,
• 1 liter of water
• 4 tbsp. l salt without a slide,
• 2 tbsp sugar
• 1 st. l - 70% acetic acid,
• horseradish leaf,
• 3 black currant leaves
• 3 peas of allspice,
• 6 black peppercorns,
• 2 cloves of garlic
• 1 piece hot pepper,
• sprigs of parsley, dill and celery

Cooking method:

1. Pour the washed cucumbers with cold water and leave for six hours.
2. Thoroughly wash and chop horseradish leaves, currants and other greens.
3. Sprinkle spices, chopped greens on the bottom of the jars
4. Lay out the cucumbers.
5. Add sugar, salt, water to a saucepan and bring everything to a boil. At the end add acetic acid and pour the resulting marinade cucumbers.
6. Cover the jars with boiled lids, sterilize for 8-10 minutes and roll up.

Canned cucumbers (quick way)

A bucket of small cucumbers, 3 liters of water (for 8 liter jars), 250 g of sugar, 4 tbsp. tablespoons of salt (with a slide), 500 ml of table vinegar.

• At the bottom of the jars put peppercorns, bay leaf, dill, parsley, garlic.
• Cucumbers are placed in boiling brine.
• As soon as the cucumbers change color (2–5 minutes), they put them in jars, pour them with brine, roll them up and wrap them up for a day.

Pickled cucumbers without sterilization and without the addition of vinegar

For a three-liter jar:

• 1.5 kg cucumbers,
• 2 garlic cloves, chopped
• 1 medium horseradish sheet
• 8 black currant leaves,
• 2-3 cherry leaves
• 2-3 bay leaves, a piece of red hot pepper (without seeds),
• dill with umbrellas.
• You can optionally add 1 teaspoon of chopped celery leaves, parsley, a pinch of thyme or wild oregano (not mint).

• for 1 liter of water - 2 tablespoons (with a slide) of salt. A three-liter jar of cucumbers requires about 1.5 liters of water and 3 full tablespoons of salt.

1. Soak cucumbers in boiled, cooled water for about a day - in a large enameled pan or bucket.
2. Put cucumbers in prepared jars - tightly, but without squeezing, mixed with spices. Put dill umbrellas on top.
3. Pour the boiled cooled filling to the top of the jar.
4. Cover with lids and leave alone for several days.
5. As soon as a film appears on the brine, and the cucumbers look ready, you can root them.
6. In a warm room, from the moment of salting to capping, 2 days pass; in the cold for 4 days.

Based on this recipe, you can make three more variations of blanks:

• Cucumbers with mustard

Add 1-2 tablespoons of dry mustard to the prepared jar of cucumbers and pour boiling brine over it.

Seal immediately with a glass lid with clips, wrap until completely cool.

• Cucumbers with aspirin

Instead of mustard, you can add 1-2 crushed aspirin tablets to a jar of pickled cucumbers. Immediately pour them with boiling brine, roll up, wrap well.

Aspirin is a reliable and harmless (in a small dose) preservative. It can be used even when canning long-fruited cucumbers, cut into pieces.

• Cucumbers with calcium chloride (crispy)

Pour salted cucumbers in jars with boiling brine, add 1 tablespoon calcium chloride(buy the solution in advance at the pharmacy), roll it up, wrap it in paper and wrap it with a cotton blanket until it cools. Store cooled jars in the pantry.

Calcium chloride makes the water in the brine hard, giving cucumbers the crunch that so many people like.

Canned cucumbers with onions and horseradish for the winter

• cucumbers - 10 kg,
• onion - 1 kg,
• dill with seeds - 200.0,
• horseradish root - 20.0,
• salt - 400, 0
• sugar - 150.0
• citric acid — 150,0
• 1 head of garlic
• 15 black peppercorns,
• 15 mustard seeds
• 5 bay leaves,
• 10 liters of water.

1. Peel the garlic, onion and horseradish root. Chop the onion, cut the horseradish root into small pieces.
2. Wash the cucumbers, put them tightly in three-liter jars, add 1 clove of garlic, a piece of horseradish root, a sprig of dill and a handful of onions to each jar.
3. In a separate bowl, prepare the citric acid marinade, sugar, salt, water, mustard seeds, bay leaf, and black pepper.
4. Boil the marinade and pour into jars with cucumbers.
5. Pasteurize the jars for 30 minutes, then roll up the lids and place them upside down.

Delicious canned cucumbers for the winter

• 3.5 kg cucumbers,
• 2 liters of water
• 500 ml 5% vinegar,
• 1 head of garlic
• 3 sheets of horseradish
• 10 bay leaves,
• 30 peas of allspice,
• 1 pod of hot pepper,
• 1 bunch of celery
• 1 bunch dill,
• 6 tablespoons of salt.

Cooking method:

1. Wash cucumbers, cover with cold water and leave for 8 hours. Change water 3 times.
2. Wash and chop horseradish leaves and greens of dill and celery. Peel the garlic and cut into thin slices.
3. Remove the stalk and seeds from hot peppers, and cut the flesh into thin rings.
4. Put a layer of garlic, hot peppers, spices and herbs on the bottom of three-liter jars, carefully place cucumbers on top, then again a layer of spices and cucumbers.
5. Prepare the marinade by combining water with salt and vinegar, bring the solution to a boil and pour over the cucumbers.
6. Cover the jars with boiled lids, sterilize in a boiling water bath for 25 minutes and roll up.

Cucumbers in tomato sauce

• 3.3 kg cucumbers,
• 2 liters of tomato juice
• 100 g salt
• 1 head of garlic
• 3 sweet peppers
• 3 sheets of horseradish
• 5 bay leaves,
• 1 pod of hot pepper,
• 1 bunch of dill.

Cooking method:

1. Wash cucumbers, cover with cold water and leave for 5 hours.
2. Remove seeds and stalks from sweet peppers, cut the flesh into halves.
3. Peel the garlic. Wash greens and chop.
4. Pour tomato juice into enamelware, add salt and bring to a boil.
5. Lay the bay leaf and spicy greens on the bottom of the jars, put sweet and bitter peppers, garlic and cucumbers and pour tomato juice.
6. Cover the jars with boiled lids, sterilize for 20 minutes in a boiling water bath, and then roll up.

Pickled gherkins with their own hands

• 10 kg of gherkins,
• 8, 5 liters of water,
• 750 g sugar
• 500 g salt
• 320 ml 70% essence,
• 10 bay leaves,
• 10 carnations,
• allspice peas,

Cooking method:

1. Wash the gherkins and put in sterilized three-liter jars.
2. Prepare the marinade in a separate bowl. To do this, combine water, sugar and the remaining salt, bring the resulting liquid to a boil, heat for 5 minutes, then add spices and leave on fire for another 10 minutes.
3. Before the end of cooking, add to the marinade vinegar essence.
4. Fill the gherkins with the resulting marinade, close the jars with plastic lids and store in a cool place.

Canned sweet and sour cucumbers

• 3 kg small cucumbers,
• 200 g small onion,
• 100 g horseradish
• 1 teaspoon mustard seeds,
• 3 bay leaves,
• 15 black peppercorns,
• dill to taste.

• 2 liters of water, 500 ml of 9% vinegar, 150 g of sugar, 60 g of salt.

Cooking sequence:

1. Wash the cucumbers and put them tightly in jars, shifting them with peeled onions, dill stalks, horseradish slices, adding mustard seeds, bay leaf and pepper.
2. Pour in boiling filling.
3. Banks close and leave until the next day.
4. The next day, drain the filling and boil it.
5. Then pour over the cucumbers again and roll up the jars.

Bulgarian canned cucumbers

• 10 kg cucumbers,
• 450 g salt
• 300 g horseradish roots,
• 300 g vegetable oil,
• 150 g of stems and inflorescences of dill,
• 10 g black ground pepper,
• 7.5 liters of water,
• 5 tablespoons of vinegar essence.

Cooking method

1. In a separate bowl, combine salt and water, bring the resulting liquid to a boil and cool.
2. Peel and chop the horseradish root.
3. Pour the washed cucumbers with the resulting brine and leave for 24 hours.
4. After the specified time, put the cucumbers in sterilized jars along with horseradish, dill and black pepper, add vinegar essence and brine, and then pour in vegetable oil.
5. Roll up the jars with lids and put in a cool place.
6. In a separate bowl, prepare a marinade of water and vinegar with the addition of sugar and salt.
7. Pour boiling marinade over cucumbers and pasteurize for 30 minutes.
8. After that, roll up the jars with lids and cool, turning them upside down.

Chopped canned cucumbers

For a liter jar:

• 600-700 g long-fruited cucumbers,
• 1 teaspoon sugar
• 35 g spices (horseradish leaf and root, cherry leaf, pepper, garlic, cloves, etc.)
• 1 tablespoon of 9% vinegar.

• for 1 liter of water - 1 tablespoon of salt.

Cooking sequence:

recipes for canning cucumbers for the winter crunchy

Canned cucumbers are a chic preparation for the winter. The best thing is that such cucumbers can be used both separately, without anything, or used in other dishes. For example, in a salad.

Preparation description:
The simplest recipe canned cucumbers for the winter.

ATTENTION! The ingredients provide a list of seasonings that are needed for just 1 liter of brine!

Canned cucumbers can be rolled together in tomatoes. Just don’t worry, the taste of tomatoes will not overpower the taste of canned cucumbers, rather, on the contrary, it will complement it.

Good luck!

Appointment: For lunch / For festive table
Dish: Preparations / Snacks / Preservation
Geography of cuisine: Russian cuisine

Ingredients:

• Cucumbers - 1.5 Kilograms
• Blackcurrant leaves - 3-5 Pieces
• Horseradish leaf - 1 piece
• Dill - 1 Piece (twig)
• Garlic - 3 cloves
• Bay leaf - 1 piece
• Peppercorns - 3-5 Pieces
• Cloves - 2 Pieces
• Hot pepper - 1 piece
• Vinegar 9% - 30 Grams
• Salt - 1 Art. spoon (no slide)
• Sugar - 2 tbsp. spoons