How to cook Canned Cucumbers with Onions

Sterilize jars and lids . Prepare cucumbers and vegetables. Arrange cucumbers and chopped vegetables in jars. Fill jars with marinade from water, sugar, salt, vinegar. Sterilize jars in boiling water for 7-10 minutes.

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 features 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 sprigs of 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 filling is poured into 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 in the coldest possible water for 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. Sweet peppers are de-seeded 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 the preparation of gherkins in 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)

Preserving small cucumbers is very similar to harvesting regular, large cucumbers. Any hostess who has ever tried to preserve cucumbers on her own can easily close gherkins. The 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.

The most delicious canned cucumber recipe will be of interest to any hostess. There are quite a few variations of cooking and each deserves attention.

The most delicious recipe for canned cucumbers for the winter

Liter of pure water
- 3 cloves
- one and a half cups of red currant
- a large spoonful of granulated sugar
- bulb bulb
- garlic clove
- cucumbers - 0.6 kg
- salt - 2.6 tablespoons
- peas of black aromatic pepper

Cooking features:

Rinse the cucumbers, put the spices on the bottom of the jar. Lay fruits vertically. Free half a glass of currants from twigs, sort and rinse. Divide the berries between the cucumbers. Pour vegetables with hot filling, immediately cover with a lid, sterilize for 10 minutes, screw on the lids, wrap with a blanket. Make a brine: boil water, add sugar and salt, add red currant berries.

Canned crispy cucumbers - the most delicious recipe

Cucumber fruits - how much will go in
- dill umbrella
- hot pepper rings - 3 pcs.
- garlic clove - 5 pieces
- horseradish leaf
- a couple of bell pepper rings
- two currant leaves
- coarse table salt - 20 g
- acetylsalicylic acid - one and a half tablets

How to prepare:

Fill with cool water, let stand for 6 hours. Prepare containers, pour boiling water over the lids. Free the garlic from the husk, wash the greens, chop the pepper. Fold horseradish leaves, currant leaves and dill sprigs to the bottom. Fill the container tightly with cucumbers. Add garlic cloves, spread pepper. Pour boiling water on top, cover with lids, cool so that you can hold the rolls in your hands. Pour the liquid into a saucepan, add 100 ml of boiling water, boil. Add salt, crushed tablets of acetylsalicylic acid. Screw up the containers immediately.

Canned crispy sweet cucumbers - the most delicious recipe

A teaspoon of spicy paprika
- a large spoonful of black pepper
- 150 g of tomato paste
- garlic - 180 g
- sunflower oil - 240 g
- kitchen salt - according to taste sensations

Cut off both ends of the cucumbers. Cut large fruits into 4 parts. You should get even long strips. Push the garlic through a press. Add the rest of the ingredients except acetic acid. Place over moderate heat. After half an hour, the fruits will float in the sauce. Taste it, which should be spicy and not too salty. Stew vegetables for about a quarter of an hour, pour in table vinegar. Arrange the fruits in prepared sterilized containers. Pour sauce on top, sterilize for half an hour.

Original blank with apples

You will need:

A handful of currants
- garlic clove - 3 pieces
- cherry leaf
- cloves - 12 pieces
- granulated sugar - 5 teaspoons
- cucumbers - 2 kg
- allspice peas - 12 pieces
- vinegar essence - two teaspoons
- kitchen salt - 4 teaspoons

Cooking features:

Chop the garlic into slices, wash the greens. Put cucumber fruits in clean jars. Fill in the gaps with apple slices and spices. You can leave the peel on the fruit. Pour the container with boiling water, add salt and sugar, pour the syrup on top again, wait 10 minutes and again pour the brine into the saucepan. Boil the contents. Pour 2 small spoons of vinegar into a jar, roll up with boiled lids. Unfold the containers and wrap with a blanket.

Canned cucumbers with tomatoes - the most delicious recipe

Tomatoes and cucumbers - how much will go in
- citric acid - 0.6 tsp
- laurel leaf
- 70 g of kitchen salt
- peppercorns
- 0.6 tsp citric acid
- onion - a couple of pieces
- cherry, currant and oak leaves - 3 pieces each
- a branch of amaranth
- sweet pepper - 2 pieces
- 3 garlic cloves

How to prepare:

Steam the jar, let it dry, put horseradish and dill, a few cherry leaves, a sprig of amaranth, oak and currant on the bottom. Arrange tomatoes and cucumbers in a bowl. Throw in 3 aspirins, add seasonings. Pour a couple of liters of boiling water over. Do this very carefully so that the jar does not crack. Immediately roll up, turn upside down and wrap until completely cooled.

Canned spicy crispy cucumbers the most delicious recipe

For marinade:

Sugar - 3.1 tbsp. l.
- table salt - 2 tbsp. l.
- 80 ml of vinegar
- liter of water

Cooking features:

Wash cucumbers thoroughly. Fill them with cool water and let stand for 3 hours. Wash the greens, dry with napkins. Finely chop. Peel the horseradish root and garlic, finely chop. Put the cut into a bowl, mix thoroughly. Cut off the tips of the cucumber fruits, sterilize the containers. In each of them, put a tablespoon of a mixture of horseradish, garlic and herbs. Spread the cucumbers tightly, heat for 15 minutes. In the water drained from the vegetables, add granulated sugar, acetic acid, salt, cloves. Boil the marinade filling over low heat, and then package. Refrigerate the rolls with the lids down.

Canned cucumber salad recipe is the most delicious

Required Ingredients:

A couple of peppercorns
- carrot
- two onions
- laurel leaf - 2 pcs.
- cucumbers
- a teaspoon of dried dill seeds

For the marinade filling:

1.6 liters of water
- 75 g of kitchen salt
- 0.145 kg of granulated sugar

Cooking features:

Pre-steam containers with lids. Wash your cucumbers. Free from the peel a few onions and carrots. Cut the cucumbers across into thin slices. Chop the onion into thin rings, rub the carrots. In each container, throw a good garlic clove, cut into slices, add a small spoonful of dry dill seeds, allspice peas, a couple of laurels. Lay the onion rings on top, and then the carrot and cucumber layer. Alternate layers to the end of the jar. Make a marinade: boil 1.6 liters of water, dilute 75 g of table salt, 0.15 kg of sugar in it, pour in a glass of acetic acid. Pour boiling marinade into jars, cover with lids, sterilize for 35 minutes. Take out, close tightly. If you want to keep a beautiful appearance, do not turn over the seaming.

Canned spicy crispy cucumbers the most delicious recipe

You will need:

Small cucumbers - about 1 kg
- coarse salt - 6 tablespoons
- a pod of hot pepper
- garlic clove - 4 pcs.
- bunch of dill

How to prepare:

Take elastic and young cucumber fruits, rinse them thoroughly. Cut off two ends. Cut the washed pepper lengthwise, clean the seeds, cut into thin strips. Add to the bottom of the jar 2/3 of the dill, garlic cloves, cut into slices. Spread the cucumbers tightly, sprinkle them with garlic and strips of pepper. Put the salt, cover with a lid and shake the container. Boil some water, pour the contents of the seamings. Drain the water after a few minutes, boil and immediately pour in the saline solution. Cover the container with a saucer, install a not very heavy load, leave for a couple of days.

Cucumber gherkins canned recipes are the most delicious

Required components:

1.6 kg gherkins
- a leaf of horseradish - 2 pcs.
- packing bay leaf
- a pack of allspice
- pack of black peas
- head of onion - 5 pcs.
- hot peppers in pods
- granulated sugar - 10 tablespoons
- sprigs of dill flowers - 5 pcs.
- salt - 5.1 tbsp. l.
- currant leaf - 5 pcs.
- a pod of sweet pepper - 5 pcs.
- a few garlic heads
- acetic acid - 15 tablespoons
- a pack of dry mustard seeds, coriander peas - one pack each
- cherry leaves - 5 pcs.
- sugar sand - 10 tbsp. l.

Cooking features:

Soak the gherkins ahead of time. For soaking small fruits, three hours is enough. However, the average soaking time is 5 hours. Sterilize containers for seams. Pre-wash the dishes with soda and rinse in clean water. Place the container with the neck down on the double boiler and hold for about 10 minutes over the steam. Treat the lids the same way. Unfold the sterile dish onto an absorbent cotton towel. Before adding spices, add some water, leave after sterilization. Put in jars along with spices.

You will need:

cucumbers
- horseradish and cherry leaves
- currant leaves
- a couple of tablespoons of salt
- vodka - 50 ml
- black peppercorns
- dill umbrella

Cooking features:

Rinse the cucumbers, remove the tips on both sides. Wash the greens, put them in a saucepan, throw in the peppercorns, lay the vegetables on top. Make cucumber pickle: dissolve 50 ml of vodka and 2.1 tablespoons of salt in a liter of water. Pour the cucumbers with the resulting cold brine, cover the container with a lid, and leave for a day.

parsley appetizer recipe

Ingredients:

Cucumber fruits - 4 kg
- a glass of sugar
- dessert spoon of pepper (ground)
- a glass of sugar
- a bunch of parsley
- a glass of sunflower oil
- garlic - one head
- a glass of table vinegar
- 1 tbsp. granulated sugar

Cooking features:

Wash the indicated number of cucumbers. Wash them, cut off the "noses" and "tails". Cut large fruits lengthwise into 4 parts. Divide the smaller ones in half. Place the prepared vegetables in a bowl. Grind dill greens, send to cucumbers. Pour over 1 tbsp. sunflower oil, 1 tbsp. table vinegar, 85 g of salt. Add sugar to the resulting marinade, enter a dessert spoon of chopped spicy pepper. Chop the garlic into slices and send it to the pan, wait 4-6 hours. Vegetables will begin to release juice, and pickling will begin to occur. Take half-liter containers and fill them with cucumber slices. Put the fruits in jars vertically. Fill to the top with marinade, roll up.

1. Canned cucumbers with red currants
2. Cucumbers in spicy tomato sauce
3. Cucumbers with apples (pickled and salted).
4. Pickles for the winter.
5. Pickled cucumbers with gooseberries
6. Pickled cucumbers for the winter.
7. Pickled cucumbers, sterilized without vinegar
8. Pickling cucumbers in jars is the easiest and most delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
10. The secret recipe for awesome cucumbers "You will lick your fingers"
11. Pickled cucumber salad
12. Lightly salted cucumbers with vodka
13. Lightly salted cucumbers "Sharp"
14. Summer salad for the winter
15. Assorted marinated granny Sonya

1. Canned cucumbers with red currants.
Ingredients: Cucumbers 600 grams; Garlic 2 cloves; Onion one piece; Red currant 1.5 cups; Black pepper, peas three pieces; Carnation three pieces; Water 1 liter; Sugar - 1 tbsp; Salt 2.5 tbsp. ;
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 we roll up the banks and wrap them up. 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.
Prepare: Garlic - 180g, Tomato paste - 150g (3 full tablespoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 31 tbsp. You can add salt to taste as you work. Vinegar 6% - 150 ml, 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 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. Let's put out the cucumbers for another 15 minutes. Add the vinegar. The total quenching time is 40-45 minutes. Cover the pot with a lid and let it brew for 15 minutes. We decompose the cucumbers into prepared sterilized 0.5-liter jars. Pour sauce over and sterilize for 25-30 minutes. Close the jars and invert until completely cool.

3. Cucumbers with apples (pickled and salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4 cloves, dill (umbrellas)
cherry leaf, currant (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. We put washed cucumbers in clean jars, 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. Boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, pour boiling syrup and roll it up with boiled lids. Banks are turned over and wrapped until cool. Cucumbers are stored at room temperature or in a cool place.
Lightly salted cucumbers (hot method): Put cucumbers with spices and apple slices in a deep bowl. In hot water (per 1 liter), we dilute 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.
Products: 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 g, Acetyl (crushed) - 1.5 tablets
Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, pour boiling water over the lids. Peel the garlic, rinse 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 of boiled water. Let it boil. Pour salt and crushed acetyl into jars. 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 constantly boil.) Turn the finished jars upside down and put in the 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.
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 stem branch with an umbrella, Black pepper - 10 peas, Carnation - 10 flowers, Small horseradish root - 1 pc., Spring water - 3.5 liters, For marinade (per 1 liter of water):, Salt - 2 Art. l.
Sugar - 3 tbsp. l., Vinegar 9% - 80 g
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 for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, vinegar to the water drained from the cucumbers. Boil the marinade over low heat for 10-13 minutes. Pour the marinade over the jars to the top so that it even flows out a little. Boil 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 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 Bulgarian (optional) - 1 pc., black peppercorns - 5 pcs.
For brine, for 1 liter of water: Salt - 80 gr.
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After that, rinse the cucumbers with clean water, wash the greens and put everything in a prepared jar. Lay spices, cucumbers, spices and cucumbers in layers on the bottom of the jar, lay dill on top. Prepare a brine (dissolve salt in cold water), pour cucumbers with brine to the very edge of the jar. Cover with cheesecloth and leave at room temperature for 2-3 days. After that, when a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers in the jar again. Immediately cover with the prepared lid and roll up. Turn the jar upside down, on the lid, carefully wrap (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar.
The recipe for pickles without vinegar allows you to make fragrant and crispy cucumbers for the winter.
Products: 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 gr, dill (seeds) - 2-3 pcs. ,For brine:,Water - 1 l,Salt - 2 tbsp.
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 is drained from the jars and boiled. Cucumbers are thoroughly washed in cold water. They are placed in jars again, adding spices and spices for 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.

8. Pickling cucumbers in jars is the easiest and most delicious recipe.
Products: Water - 1 l, Salt - 50 g, 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 (but it can also be cold - this is a cold way of pickling cucumbers) 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin cans boiled in water, but they are not rolled up, but put at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and corked with 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 delicious recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Products: 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, pepper peas - to taste
onion - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., leaves of cherry, currant, oak - 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 liters) - carefully so that the jar does not crack. Roll up immediately, turn upside down and wrap until completely cool.

10. The secret recipe for awesome cucumbers "You will 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, Black ground 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 of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not add a 100-gram glass to the top on your finger). Pour a glass of sugar, a dessert spoon of ground black pepper into the resulting marinade for cucumbers. 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 l jars and fill them with pieces of cucumbers: we 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. We take it out, roll it up tightly. Put the jars upside down, wrap them in towels until they cool completely.

11. Pickled cucumber salad
An excellent recipe for cucumbers for the winter.
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 tsp, Bay leaf - 1-2 pcs., Allspice - 2 peas, For marinade (for 8 cans of 0.5 liters): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Table vinegar - 1 cup
0.5 l jars with lids must first be sterilized. Wash cucumbers. We clean the onions, 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 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 pepper. 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 of salt in it (about 3/4 of a 100-gram cup), 150 g of sugar and pour in 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 it over. Cover the pickled salad - let it cool until the next day.

12. Lightly salted cucumbers with vodka.
Ingredients: cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaf, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. 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 of vodka per 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.

13. Lightly salted cucumbers "Sharp"
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. 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, place 2/3 of the total amount of dill and thinly sliced ​​garlic. Then lay out 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. 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 again pour the cucumbers 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.

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 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. Prepare the brine: for 2 liters of water, 0.5 cups (250 g) of sugar, 3 tablespoons of topless salt, when it boils, pour 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 up.
In winter, when serving, drain the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour vegetable oil to taste.

15.Assorted marinated granny Sonya.
For 3 l. jar: Marinade: 2 tbsp salt, 6 tbsp sugar, 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, cauliflower, white cabbage).
Pour 1150 ml of boiling water (1 liter 150 ml) into each jar. Let stand for half an hour. Then pour all the water from the jars into a 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.

Every hostess makes cucumber blanks for the winter, and there are proven recipes for cucumber blanks in every notebook, and of course, I am no exception. After all, you must admit, it’s so nice to open a jar of pickled or pickled cucumbers in winter for fried potatoes, or roast meat ... Also, such “hits” as Olivier salad and pickle are simply impossible to cook without pickles.

Dear friends, I bring to your attention my selection of proven cucumber recipes, which I hope you enjoy. I got many recipes for cucumber preparations for the winter from my grandmother's and mother's notebook, but I also preserve according to modern recipes.

If you have your favorite cucumber recipes, please share in the comments.

Tell me, are you closing cucumber salad for the winter? I really like this idea: I opened a jar - and a great snack or a delicious side dish is ready. There are a lot of recipes for such preservation, but this year I decided to start with a salad of cucumbers, onions and dill for the winter with the funny name "Gulliver".

I really liked that the process is simple, and although the cucumbers need to infuse for 3.5 hours, all other actions do not require a lot of time. In addition, this cucumber and onion salad for the winter is without sterilization, which also greatly simplifies the recipe. You can see how to cook cucumber salad for the winter with Gulliver onions.

Crispy pickled cucumbers for the winter (dry sterilization)

Pickled cucumbers for the winter in Polish

If you are looking for delicious pickled cucumbers for the winter, then you have come to the right place. I just want to tell you how to pickle cucumbers for the winter with vinegar so that they turn out just magical - crispy, moderately salty .... You can see how to pickle cucumbers for the winter in Polish.

Winter Cucumber Salad "Lady's Fingers"

This recipe has many benefits. Firstly, such a cucumber salad for the winter turns out to be very tasty. Secondly, it is prepared very simply and relatively quickly. Thirdly, not only medium-sized cucumbers, which usually go into conservation, are suitable for him: you can make such a salad from overgrown cucumbers for the winter. And fourthly, this blank has a very beautiful and tender name - "Lady's fingers" (due to the shape of the sliced ​​​​cucumbers). How to cook a winter salad of ladyfingers cucumbers, look.

Cucumbers in their own juice for the winter without sterilization

Crispy cucumbers for the winter with peppers and carrots

If you are looking for a delicious cucumber appetizer for the winter, then you have come to the right place. Today I want to present to your court a wonderful preservation - crispy cucumbers with peppers and carrots. They turn out simply delicious - bright and beautiful, fragrant and tasty. This recipe is a great alternative to traditional cucumbers for the winter: if you are bored with the usual preservation, try cooking them this way, I'm sure you will like the result, just like me. See the recipe with photos.

The famous "Latgalian" cucumber salad for the winter

If you need a simple and tasty recipe for cucumber salad with onions for the winter, then be sure to pay attention to this "Latgalian" cucumber salad. There will be nothing unusual in the preparation itself, everything is quite simple and fast. The only point: coriander is included in the marinade for such a Latgale cucumber salad. This spice gives the salad a special taste, emphasizing the main ingredients very well. You can see the recipe with photos.

Pickled cucumbers for the winter: a classic of conservation!

Do you like simple preparations for the winter from cucumbers? Pay attention to the classic pickled cucumbers. The recipe for pickled cucumbers for the winter, you can see .

Lecho of cucumbers for the winter

How to cook a delicious cucumber lecho for the winter, you can see.

Salted cucumbers for the winter

The recipe for salted cucumbers for the winter, you can see.

Georgian cucumber salad for the winter

Do you like simple and tasty preparations for the winter from cucumbers? Cucumber salad for the winter in Georgian is exactly what you need! How to cook cucumber salad for the winter in Georgian, I wrote.

If you are looking for a light cucumber salad for the winter, then this recipe is exactly what you need! Pickled cucumber salad for the winter with bell peppers, carrots and onions will satisfy even the most sophisticated fans of seasonal cucumber preservation. I am sure that in winter such a cucumber salad for the winter in jars will be very popular: it turns out to be both beautiful and very tasty. See the recipe with photos.

Canned cucumbers with zucchini for the winter "Perfect duet"

The recipe for canned cucumbers with zucchini for the winter, you can see.

Korean-style cucumbers for the winter: a delicious salad with Asian notes!

How to cook cucumbers in Korean for the winter, we read.