Canned cucumbers for the winter. A hassle-free way to pickle cucumbers

Somehow the summer days are flying too fast, we hardly had time to look back, and already on the threshold of the last month of summer. Whether you like it or not, you have to accept this rhythm of life yourself. And then you can miss something, but in our current life this is simply an unaffordable luxury. No one can predict what the next winter will be like, how the family budget will develop. Perhaps due to the high cost of fresh vegetables and fruits in the winter, you will not be able to buy fresh fruits and vegetables in the required quantity, as well as pamper yourself and your family with your favorite pickles offered by the trading network.
And the most important thing is that everything that you prepare for the winter with your own hands is not only tastier, but also healthier and even healthier for your family. Internet magazine in the article Vegetables. Canned vegetables. Proven recipes for canned cucumbers. brings to your attention, time-tested, and the most experienced housewives recipes for canning cucumbers.

Recipe for pickled cucumbers "like from a barrel"

Pickled cucumbers according to this recipe turn out exactly “like from a barrel”: fragrant, crispy and very tasty. They are also suitable for making vinaigrette, pickle, hodgepodge and just as a vegetable snack.

To prepare pickled cucumbers based on one three-liter jar, you will need:
Two kilograms of cucumbers;
One head of garlic;
Dill umbels, horseradish leaves and root, cherry tree leaves;
Allspice;
One bitter pepper;
One and a half liters of water;
Two tablespoons of salt.
Soak cucumbers in cold water for at least two hours to make them crispy. Wash the jars well with soda ash and sterilize over steam or in the microwave. Dill, horseradish and hot peppers are also well washed, chopped greens, peeled garlic. Put spices on the bottom of the jar, put cucumbers and bitter pepper tightly on top. Let's prepare the brine: bring water to a boil, dissolve salt and add allspice, if desired, you can add a few leaves of bay leaf. Pour the cucumbers with ready-made brine and leave to ferment for three days. Just be sure to put something under the jars, as the brine can foam and flow over the rim of the jar. After three days, drain the brine, boil it and pour the cucumbers a second time, then roll up the jars with sterile lids. Turn the jars upside down and place them on a flat surface to cool.

The recipe for pickled cucumbers "cucumbers without the hassle"

A distinctive feature of cucumbers closed according to this recipe is that they do not require a lot of time, all the ingredients for the marinade are taken in equal proportions and the cucumbers turn out to be appetizing, crispy and everyone likes them without exception.

To prepare pickled cucumbers "cucumbers without the hassle" based on five three-liter jars, you will need:
Ten kilograms of cucumbers;
Five heads of garlic;
Five pieces of bitter pepper;
dill umbrellas;
Horseradish root and leaves;
Bay leaf;
Allspice;
One glass of salt;
One glass of sugar;
One glass of vinegar;
Eight liters of water.
Rinse cucumbers well under running water. Wash the dill and horseradish and chop if necessary, peel and wash the garlic. Put spices on the bottom of the jars, then tightly lay the cucumbers, add bitter pepper to each jar. Pour boiling water over the cucumbers, cover the jars with lids, wrap them with an old blanket and let it brew for about ten minutes. Then we drain the warm water from the jars, add salt, sugar, vinegar and bring the marinade to a boil, at this time the jars with cucumbers must be wrapped so that the cucumbers do not cool down. Pour the cucumbers with boiling marinade, roll up the jars with sterile lids, turn them upside down and again wrap them with a blanket until they cool completely.

Recipe for spicy cucumbers with ketchup

To prepare such spicy cucumbers, it is better to choose small cucumbers and close them better in liter jars. We assure you that these cucumbers will not leave anyone indifferent in winter.

To prepare spicy cucumbers with ketchup based on five liter jars, you will need:
Two kilograms of small cucumbers;
One and a half liters of water;
A glass of sugar;
A glass of vinegar;
Two tablespoons of salt;
A pack of Chili ketchup;
Garlic and spices to taste.
Put spices at the bottom of sterile jars, then cucumbers. To prepare the marinade, boil water, add salt, sugar, ketchup and vinegar, mix everything well so that all the ingredients dissolve, and pour jars with cucumbers. Sterilize the jars for ten to fifteen minutes each, then roll them up with sterile lids and put them upside down until they cool completely.

The recipe for harvesting delicious pickled cucumbers in currant juice

This is also a very interesting recipe for spicy cucumbers, take it into your arsenal and you will not regret it.

To prepare delicious pickled cucumbers in currant juice, based on three liter jars, you will need:
Two kilograms of cucumbers;
One liter of water;
One glass of red currant juice;
One tablespoon of sugar;
Two tablespoons of salt (without top);
dill umbrellas,
sprig of mint;
One small head of garlic;
Allspice;
Two cloves per jar.
Rinse the cucumbers well under running water, cut off the tails on both sides. Put spices at the bottom of sterile jars, lay cucumbers tightly on top. To prepare the brine, boil water, add freshly squeezed redcurrant juice, salt, sugar and bring the marinade to a boil. Pour boiling brine over cucumbers, sterilize for ten minutes and roll up with sterile lids.

The recipe for delicious Bulgarian pickled cucumbers

Very tasty, spicy and crispy cucumbers. It is better to close them in liter and half-liter jars, and it is better to take small cucumbers.

To prepare delicious Bulgarian-style pickled cucumbers per one liter jar, you will need:
Three hundred grams of small cucumbers;
Umbrella dill;
A piece of horseradish root;
Two cloves of garlic;
Two rings of onion;
Four rings of bell pepper;
One ring of hot pepper;
A few peas of allspice;
Three teaspoons of sugar;
Two teaspoons of salt;
Three tablespoons of vinegar.

Put all the spices at the bottom of a sterile jar, then put the cucumbers tightly, pour salt, sugar, pour cold water and put to sterilize. We sterilize for twenty minutes, then add vinegar and immediately roll up and wrap the jars until they cool completely.

Recipe for salad "Nezhensky" from cucumbers

To prepare the Nezhensky salad from cucumbers, based on one half-liter jar, you will need:
Three cucumbers;
One bulb;
Two bay leaves;
Five peas of allspice;
One teaspoon of salt;
Two tea spoons of sugar;
Two tablespoons of vinegar.
Cut the cucumbers into rings or half rings, cut the onion into half rings. Put bay leaves and peppercorns at the bottom of the jar, then tightly lay cucumbers and onions in layers, add sugar, salt, vinegar. Pour boiling water to the top of the jar and put it to sterilize for seven minutes, then roll up the jars with sterile lids.

The Internet magazine hopes that you will find interesting information for yourself and replenish your recipe box with new and original recipes proposed in the Vegetables article. Canned vegetables. Proven recipes for canned cucumbers. Prepare cucumber preparations, because they are quite cheap in the summer, but very tasty. Please your loved ones and enjoy yourself in the winter!

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

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

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

Pasteurized cucumbers

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

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

Canned cucumbers

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

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

Canned cucumbers with currant juice

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

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

Cucumbers in pumpkin-apple juice

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

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

Cucumbers in grape leaves

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

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

Cucumbers preserved in grape juice

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

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

Cucumbers with pine aroma

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

50 grams of sugar
50 gr salt

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

Canned cucumbers with horseradish

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

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

Cucumbers "Miracle"

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

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

Cucumbers "Pokrovsky"

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

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

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

Alena Kovyrshina

I did not count how many times my plans for preserving crispy cucumbers burst like a soap bubble on which a heavy cinder block fell from a height of a nine-story building. But offhand I will say that a lot. And there were several reasons for the failure. Some cans of cucumbers, for example, "detonated" at the most inopportune moment. It is also good that the pantry is upholstered with a practical washable film and is as far as possible from places of permanent human habitation. Therefore, no one and nothing (except my culinary ambitions, of course) suffered. And other blanks turned into a "time bomb". They didn't explode, no. And barely noticeably swollen. To treat them, of course, I would not even become my worst enemy. Botulism is an unpleasant thing, to put it mildly. And the least of the evils that I met on the way to comprehending the wisdom of canning were just substandard cucumbers. They were soft-boiled and almost tasteless. But with grief in half, I learned to roll up amazing canned cucumbers for the winter, crispy. The recipe (the most delicious cooking methods, rather) is in front of you. Choose which of the options for preserving cucumbers you like best. In any case, don't go wrong!

Crispy canned cucumbers with mustard

The crunch when eating such cucumbers is such that even the neighbors will awaken a brutal appetite. A savory, fragrant and easy-to-prepare appetizer.

Ingredients:

Exit: 1 three-liter jar or 3 liter.

How to prepare crispy canned cucumbers:

For conservation, it is better to choose small, strong vegetables. Firstly, they will fit more in jars. Secondly, they absorb the marinade faster and better. Wash them thoroughly.
Soak in cold clean water for at least 4 hours. If the cucumbers are a little sluggish, it is better to give them a longer "rest". This will make them crispy again. Refreshing baths are convenient to arrange at night. And in the morning already start canning cucumbers. By the way, if desired, you can cut off the tips, literally 2-3 mm.
The volume of cans is up to you. I gave a calculation for three liters of preservation, but you can harvest cucumbers in a two-liter container by making simple calculations. Wash jars thoroughly inside and out before adding ingredients. Clean the whisks (where the lids are put on) especially carefully. On their uneven surface, most of all dirt and microbes are collected, invisible, but no less destructive for the preservation of conservation. Then sterilize the container - hold over steam or roast in the oven (at 160 degrees) for 10 minutes. Please note that you need to put them in a cold oven. And it is necessary to count the time from the moment it is heated to the specified temperature. Boil the lids. 3-5 minutes will be enough. Put clean dill umbrellas, cherry, currant and horseradish leaves into cooled and dried jars.
Peel the garlic. And place it towards the green. Also add mustard seeds and allspice. You can change it to black if you want. But not ground, but also peas.
Lay clean cucumbers tightly on top.
Boil water and pour over cucumbers. Cover (do not roll up, but just cover) them with lids and wait until the cucumbers are steamed. For liter containers, the recommended time is 2-3 minutes. Leave three-liter containers for 5-7 minutes.
Close the jars with special nylon lids with holes and drain the water from them into the pan. Bring to a boil. Pour over the cucumbers again. After the cucumbers stand for another 2-3 (liter containers) or 5-7 (three-liter) minutes, prepare the marinade. To do this, pour the liquid back into the saucepan. Add salt.
Pour in the sugar. Boil. Stir to dissolve grains of salt and sugar. After boiling, turn off the heat and add table vinegar.
Stir the marinade and pour it into jars. This preservation method is called "triple pouring". If you prefer to sterilize blanks, you can make some changes to the step-by-step instructions. Place all spices in prepared jars. Immediately prepare the marinade from water, salt, sugar and vinegar, as described above. Pour the cucumbers with brine and sterilize the preservation in boiling water for 5-7 minutes from the moment of boiling (for liter containers). Three-liter jars are sterilized for 15-20 minutes. Make sure the water does not boil too much, because the marinade may become cloudy.
Roll up the workpiece and turn over. You don't need to cover with a blanket. Due to this, canned cucumbers turn out crispy. This recipe will help you prepare the most delicious pickled cucumbers, without exaggeration.

Cucumbers "Villainous" without sterilization

This recipe for one of the most delicious cucumbers includes vodka. It is due to this "secret" ingredient that cucumbers are elastic, fragrant and perfectly stored until winter.

Required products:

Exit: 1 can of 3 liters or 3 pieces per liter.

Cooking method:

Take 1.5-2 kg of small pimply cucumbers. Fill them with cold clean water. Leave at room temperature for 4-12 hours. Refreshing water treatments will make even slightly wilted cucumbers crunchy.
Wash vegetables. You can cut off the ends, or you can preserve the cucumbers whole.
Peel the garlic. Do not be embarrassed by its large amount, this is the "trick" of the recipe. The appetizer is spicy and a little spicy due to this set of spices.
Wash the jars thoroughly and dry them. They do not need to be pre-sterilized. Place a horseradish leaf, dill umbrella and peeled garlic cloves on the bottom. You can also add other spices at your discretion - tarragon greens, cherry and / or currant leaves, allspice or black peppercorns, mustard seeds, etc.
Fill jars with cucumbers. Try to keep them as tight as possible.
Prepare the marinade. Pour water into any heat-resistant dishes of a suitable volume.
Pour in the sugar.
And citric acid.
Boil the marinade. Stir it until the dry ingredients dissolve in the water.
Pour boiling liquid over cucumbers. Cover with clean lids. After 5-7 minutes (for a three-liter container; allow cucumbers in liter containers to steam for 3-4 minutes), pour the marinade into the pan, putting nylon lids with holes on the jars. Boil the brine and pour over the cucumbers again. Add vodka. Roll up. Turn upside down. Cover the preservation with a thick blanket. When it cools down, you can hide in the cellar or pantry. But this blank is perfectly stored at room temperature (up to 23 degrees) in any dark place.
You can try canned cucumbers - crispy and fragrant - in a couple of weeks. The recipe is simple, and the cucumbers are one of the most delicious that I have ever tried and cooked.

Have a good harvesting season without "bombing"!

To prepare lightly salted vegetables at home, you will need:

• a kilo of small cucumbers;
• a bunch of dill without hard stems;
• a couple of tablespoons of salt;
• a couple of liters of water;
• a couple of garlic heads.

Cooking technology:

1. Cucumbers are actively washed, and then transferred to a large bowl.
2. Next, the brine is prepared: salt is actively stirred in the water.
3. Peeled garlic cloves, dill sprigs are poured into a bowl with cucumbers.
4. Then the cucumbers are poured with prepared brine. The liquid should completely cover the vegetables.
5. Vegetable fruits are covered with a clean plate on which the load is placed. This is necessary so that the vegetables do not float.
6. The bowl is moved to a dark cool place for 3 days. If after this time the cucumbers do not seem salty enough, they should be left for another 1 day.
7. Any foam that forms on the surface of the liquid should be skimmed off.
8. After the vegetables are sufficiently salted, the liquid must be drained and brought to a boil.
9. Then the cucumbers are laid out in sterilized jars (along with dill and garlic), and then they are poured with hot brine.
10. Banks are rolling up.

Sometimes cans of blanks explode. To avoid this, cucumbers should be rolled up with a preservation key until the lid is sealed against the glass. Next, the workpiece is turned upside down, wrapped in a warm towel and left for a day to cool. If the preservation was carried out correctly, then after the container cools down, the center of the lid will be pulled inward.

Pickling cucumbers using mustard: how to preserve

For pickling cucumbers with a volume of 2 liters, you will need:

• one two-liter jar;
• a kilo of cucumbers;
• 4 garlic cloves;
• 1 liter of water;
• 2.5 tablespoons of salt;
• 1 dessert spoon of dry mustard;
• blackcurrant leaves, horseradish, dill umbrellas.

Preserving cucumbers:

1. Before salting, washed cucumbers are soaked in cold water for half a day.
2. The glass container and lid are sterilized. The bottom of the jar is covered with blackcurrant leaves, dill umbrellas, horseradish leaves. Also, garlic, previously peeled, is thrown into the container.
3. Cucumbers are taken out of the water, washed again, and then tightly packed into a jar (you can also cut them into circles).
4. Next, prepare the brine. To do this, all the salt is dissolved in water.
5. The prepared brine is completely filled with a jar of cucumbers.
6. The container is left for 4 days. During this time, foam should be removed from the surface of the workpiece. When 4 days are over, the brine is poured into a saucepan, and then brought to a boil.
7. Vegetables are again poured with uncooled liquid, and then mustard is poured into the container. Next, the jar is rolled up, turned over and wrapped with warm material, left to cool completely.

To protect the appetizer from mold, you should use only dry mustard.

Pickled cucumbers with herbs: a step by step recipe

For cooking you need:

• one three-liter jar;
• a tablespoon of granulated sugar;
• 3 liter capacity of cucumbers;
• cherry and currant leaves;
• garlic clove;
• horseradish leaves;
• a small amount of dill and celery;
• a couple of bay leaves;
• a couple of tablespoons of salt;
• one and a half tablespoons of vinegar;
• a couple of peppercorns.

How to preserve the workpiece at home:

1. Cucumbers are pre-soaked in cool water for at least a couple of hours. It is better if the vegetables are soaked for half a day.
2. The bottom of a sterilized glass container is laid out with cherry and currant leaves, garlic, bay leaf, dill umbrella, celery, pepper and horseradish leaves.
3. Then soaked cucumbers are rammed over the greens.
4. Vegetables are poured with freshly boiled water for 10 minutes. Then the liquid is drained into a saucepan, brought to a boil again, and then poured into a jar of cucumbers. The preparation is infused for 40 minutes.
5. Then the liquid is drained again, salt and granulated sugar are dissolved in it, everything is actively mixed and boiled.
6. Vinegar is poured into the hot solution, everything is mixed.
7. The marinade is poured into a jar, the container is rolled up.

Cucumbers preserved with vegetables

To prepare snacks you need:

• 5 half-liter containers;
• a kilo of medium-sized cucumbers;
• a kilo of zucchini;
• bulb;
• dessert spoon of mustard seeds;
• one and a half glasses of granulated sugar;
• dill bunch;
• a couple of tablespoons of salt;
• a glass of 9% vinegar;
• 5 garlic cloves;
• 4 glasses of water;
• 5 bay leaves.

To prepare such an appetizer, which is ideal as a salad and side dish for second courses, you need to adhere to the following technology:

1. Zucchini are washed, peeled with a vegetable peeler. If large zucchini were used, the bones must be removed from them. Then the zucchini is cut into strips.
2. Cucumbers are washed, tasted. If the skin is bitter, it should be cut off. Then the vegetable is cut into circles.
3. The onion is peeled, cut into rings. Garlic is separated from the top dried layer.
4. All half-liter jars are pre-sterilized. An onion ring and a garlic clove are placed at the bottom of each container. Then chopped vegetables are poured into the container.
5. Next, the jars should contain mustard seeds, bay leaves, pepper peas.
6. The voz is poured into a saucepan, brought to a boil. Salt and sugar dissolve in boiling water. After removing the liquid from the stove, vinegar is poured into it. Everything is mixed up.
7. Each jar is poured with ready-made marinade, and then the containers are covered, set to be sterilized for 5 minutes.
8. Then the blank is rolled up with sterilized lids, turned over and wrapped in a warm towel.

Pickled Cucumbers with Chili, Zucchini and Celery

For cooking you need:

• liter jar;
• vegetable marrow;
• dill branch;
• stalk of celery;
• a pair of garlic cloves;
• a couple of bay leaves;
• a small amount of chili - to taste;
• a third of a tablespoon of salt;
• half a tablespoon of granulated sugar;
• a couple of tablespoons of 6% vinegar;
• 7 medium cucumbers;
• 5 peppercorns.

Step by step snack preparation:

1. Zucchini is washed under running water, cut into circles having a thickness of a couple of centimeters.
2. A dill branch, celery, cucumbers, chopped zucchini, chili, peeled garlic, bay leaf are placed in a pre-sterilized jar.
3. The whole workpiece is poured with boiling water, infused for 15 minutes.
4. Then the water is poured into the pan, pepper, salt and granulated sugar are added to the liquid, everything is mixed and put on fire. After the marinade reaches a boil, vinegar is poured into it.
5. The workpiece is poured with hot marinade, and then the jar is rolled up, turned over, covered with a blanket, left for a day to cool.

Salted cucumbers at home (video)

The presented recipes allow you to deliciously prepare a cucumber appetizer, which will be a great addition to the festive and everyday table. But it is worth remembering that an important stage in the preparation of the workpiece is the seaming of the can. Using the wrong technology can cause the lid to explode, which is why you need to follow the seaming instructions described after the first recipe.

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 for 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!

Purpose: For lunch / For the 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