Canned cucumbers with sugar. A step-by-step recipe for preserving cucumbers in liter jars
The season of harvesting vegetables, fruits and berries for the winter is in full swing. And we are not far behind, we have already made a lot of jam, frozen berries and mushrooms. Canned salads, cucumbers and tomatoes.
But the harvest is rich, especially a lot of cucumbers this year. Every day you shoot a small bucket from the bushes. Already as soon as they were not salted this year -,. But all these are “quick” options, you can’t stock them for the winter.
For longer storage, they must be preserved. And we have already done it in several very interesting ways - this, and a delicious recipe. But there are other, no less interesting ways in which simply wonderful blanks are obtained.
We now live in our house, and I keep all the blanks in the basement. It is warm as it is in a normal room. And before we lived in an apartment, and I kept the blanks either in the pantry or just under the bed. So all today's recipes are suitable for storing jars in the apartment.
This is the most simple recipe for harvesting our green vegetables. This - should be in the piggy bank of every housewife. When you know, and most importantly understand how to cook in a simple way, then any, even the most complex recipe will be possible.
Therefore, I propose to start with it.
We will need (for a 3 liter jar):
- garlic - 3 - 4 cloves
- hot chilli pepper - to taste
- black peppercorns - 10 pcs
- allspice - 3 pcs
- clove buds - 4 - 5 pcs
- horseradish leaf - small, or half
- currant leaf - 6 pcs
- cherry leaf - 8 pcs
- dill - 4 - 5 umbrellas with sprigs
- sugar - 3 tbsp. spoons
- salt - 3 tbsp. spoons
- vinegar 9% - 2 tbsp. spoons
For a 3 liter jar, you will need about 1.5 liters of water, provided that the jar needs to be filled tightly.
Cooking:
1. Wash the fruits and pour cold water for 2-3 hours. This will allow them to take in the missing moisture, which will subsequently make them tasty and crispy.
2. Then rinse again under running cold water and cut off the ends. If they are small, then you can cut off the tip only on one side, where the “tail” is.
Try to keep them all about the same size in the jar. This will allow them to marinate evenly.
3. Peel and cut the garlic into slices.
4. Rinse greens and leaves and scald with boiling water. Then discard in a colander.
5. Wash the jar thoroughly with soda and sterilize using one of the known methods
- for a couple
- in the oven
- in the microwave
Rinse the lid for rolling with soda and pour boiling water over it, then cover with a lid to keep warm. Or boil it in a separate pan.
6. Put a piece of horseradish leaf on the bottom of the jar, about 5-6 cm long. Then lay out 1/3 of the dill and currant and cherry leaves, well, or about that part.
The horseradish leaf will not let the brine become cloudy, and the cherry and black currant leaves will not only give their flavor note, but will also keep the cucumbers crispy.
We will put the greens on the bottom, in the middle and on top. So roughly calculate where you put how much.
7. Cucumbers, respectively, will be located in two large layers. Therefore, we spread them on greens up to half the jar.
On each of the laid out layers lay out a little garlic. It must also be distributed evenly throughout the volume of the jar.
8. In the middle, lay out the second layer of greens and leaves, as well as a mixture of peppers.
9. Next, lay out the fruits, already to the very top. Sprinkle the layers with garlic. Leave room on top for another layer of greenery and leaves. Be sure to put another piece of horseradish on top.
Try to pack the fruits very tightly. The tighter you put them, the crispier they will be.
10. Pour salt and sugar on top, shake the jar slightly so that it all wakes up.
11. Put water to boil in a saucepan. Pour two liters into it for the first time. Then salt the excess.
12. Prepare vinegar, let it be ready, so as not to forget to pour it in when necessary.
13. When the water boils, carefully, so as not to burn yourself, pour it into the jar to the very top. Cover with a metal lid and let stand for 7 minutes. During this time, gently, but rather vigorously, rotate the jar from side to side to release air bubbles.
In order not to scratch the table with a jar during rotation, even before pouring water, place it on a rag or towel.
Do not open the lid!
14. Put a plastic lid with holes on the neck and drain the water into the pan. Put it back on the fire and bring to a boil.
At the same time, put the kettle on to boil. When refilling the marinade, it will be a little lacking. Therefore, we will need additional boiling water.
While the marinade is boiling, cover the jar with a metal lid.
15. As soon as the marinade boils, and the boiling water in the kettle is also ready, pour the marinade into the jar first, then the vinegar, and then add the missing water from the kettle.
The liquid should reach the very edge of the neck. So that when you close the jar with a lid, it even slightly overflows. From this moment on, it is strictly forbidden to open the cover.
16. The jar should again stand on a rag or towel. We will again rotate the jar for 5 minutes (periodically, of course) and expel air bubbles. They will still come out of the “butt” cut.
Do not open the lid!
17. After 5 - 7 minutes, tighten the lid with a seamer.
18. Then turn the jar over and cover with a blanket, leave it in this position until it cools completely.
19. Then turn over to the usual position and store. A dark, cool place, such as a pantry or basement, is suitable for this. In any case, do not store jars near heating appliances.
Such a blank is stored well for a year, and even two, unless, of course, it lives up to these times.
The product is moderately salty, moderately sweet, crunchy and tasty!
Video on how to preserve crispy cucumbers
According to this option, we, in our family, have long been making delicious preparations from cucumbers. We can say that this is our family recipe.
Its plus is that the fruits are always very tasty and crispy, and all thanks to only one of the ingredients - aspirin. The fact that we add it to the marinade allows us not to add a lot of vinegar to it. Therefore, vegetables are not sour at all.
Also, this method allows the workpiece to be well stored. When there are rich harvests, you make quite a lot of them, and it happens that you don’t even eat during the season.
So such a blank is quietly stored for two seasons.
Try to cook at least a couple of jars, and I think that you will always cook like this later.
By the way, the recipe was shot specifically for the Secrets of Home Economics blog. So I invite you to the channel, subscribe, and press the bell. Thus, you will be the first to see new publications.
How to cook delicious and crispy cucumbers
This recipe has another cooking option. The composition of the ingredients is the same. But here you can use a different bookmark and fill method.
To do this, we need two pots of water. Pour half the volume of water into one, and pour more into the second so that it is enough for pouring.
1. Put half of the greens, leaves and garlic on the bottom of a sterilized jar. Greens must be doused with boiling water. Put pepper and cloves there.
2. Put the cucumbers with cut ends into a colander and when the water in the incomplete pan boils, lower it, together with the contents, into boiling water. Stay there for 2 minutes.
Then quickly transfer everything to a jar.
3. Put the second part of the greens and garlic on top. Sprinkle salt and sugar.
4. Pour boiling water up to half, pour in vinegar and add the second half of boiling water.
5. Close the lid and roll up the machine.
6. Turn the jar over and leave it under the blanket until it cools completely.
I'm just sharing with you all the ways and options that I know so that you know them. But I myself use the filling in the first way, since I consider it more reliable in terms of heat treatment.
By the way, in both the first and second versions, we use two fillings only on the condition that the fruits are small.
If they are large, then it is better to pour three times. That is, they should be twisted during the third filling.
Harvesting for the winter without sterilization with aspirin
This is a very good recipe, and in my opinion it produces the most delicious cucumbers. Although probably calling this or that recipe the most delicious is not entirely true. After all, everyone has different tastes, and if for one the most delicious vegetables are obtained according to one recipe, then for another - in a different way.
Someone likes sweet preparations more, someone, on the contrary, salty ones. Someone prefers a barrel taste, and someone prefers a sour marinade.
Therefore, before I start describing the recipe, I immediately want to make a reservation that this is the simplest and most delicious recipe of all that I prepare, in my opinion. I have been preparing for it for a long time. And I got it from my mother, she still preserves them in this way. That is, it can be considered our family property.
And how many leaflets I have already written with his description, and distributed to my friends. And I know that many of them now only cook according to it. This means that they also recognized it as the most delicious. Which is incredibly nice.
I already have a similar description of it on my blog. According to this scheme, I canned, where, along with cucumbers, I pickled tomatoes, carrots, cabbage and zucchini. Therefore, I decided not to repeat myself and write how to preserve just cucumbers.
This recipe has one feature - I use quite a bit of vinegar essence as a preservative and aspirin. And I don't sterilize. Interesting?!
The advantage of this marinade is that the fruits do not turn out sour. I tried a lot of pickles while visiting. And many of them have the same drawback - they are too sour! And behind this acid, no other taste is felt. In this case, it turns out that it was possible to save the workpiece for the winter, but there is a big loss in taste.
The method proposed below corrects this shortcoming completely. And in winter, with each open jar, we have invariably tasty cucumbers in a light transparent brine. And you can crunch them even just like that, even add them to any salad, even cook the first and second courses with them.
We need for a 3-liter jar:
- cucumbers - 20 - 25 pieces (depending on size)
- small tomatoes - 3 - 4 pieces
- garlic - 3 - 4 cloves
- dill - 6 - 7 umbrellas (or less, but with branches)
- horseradish leaf - 0.5 pcs
- blackcurrant leaf - 4 pcs
- cherry leaf - 7 - 8 pcs
- tarragon - 1 sprig
- black peppercorns - 10 pcs
- allspice peas - 3 - 4 pcs
- red chilli pepper - to taste
- cloves - 5 buds
- salt - 3 tbsp. spoons
- sugar - 2 tbsp. spoons
- vinegar essence 70% - a little more than half a teaspoon
- aspirin - 2.5 tablets
A three-liter jar usually takes 1.5 liters of water, plus or minus a little. This is provided that the jar is filled very tightly. What, in principle, should be achieved.
Cooking:
1. Wash the fruits, put them in a basin or bucket and pour cold water over them. If the fruits are collected recently, then leave them in the water for 2 - 3 hours. If enough time has passed after their collection, then hold them in water for 4-5 hours. This will allow them to remain crispy for the entire period of long winter storage.
Always soak a vegetable with a margin, according to the principle “let it be better than not enough.” You can never accurately calculate how many fruits we can put in a jar, it depends on their size.
2. After the time is up, drain the water, and rinse the fruits again thoroughly under running water. Then cut off the ends. Try the tip from the side of the tail, it should not be bitter.
3. Fold the fruit on a towel to drain excess water.
4. Rinse all leaves, tarragon and dill. Pour boiling water over them, hold in it for a minute, and pull out. Also put everything on a towel.
5. Peel the garlic, dividing it into cloves. If they are not very large, then leave them whole. If large, then cut into pieces.
Garlic is very tasty in a pickled state, and therefore I try to leave the cloves whole. And sometimes I even break the recipe and add a few more cloves than the recipe says. It doesn't interfere with the taste at all.
But do not be zealous with this, excess garlic makes the finished product soft.
6. Wash the tomatoes. Make two or three punctures with a toothpick at the point where the branch is attached.
Tomatoes can not be added, but we will need them to give taste and better preservation. Tomatoes contain natural acid, and in part they can also be considered a kind of preservative.
7. Also prepare all the peppers, salt, sugar and 70% vinegar essence. I always use the essence in conservation, it is much easier for me to use it, and I never make a mistake with it.
Because often there are recipes where it is simply written “vinegar” - “so much - that”, and you only have to guess what percentage this vinegar has. Because of this, mistakes often occur, and if the vinegar is not added, then the jar may explode, and if it is poured, then the cucumbers will turn out to be too sour.
Prepare everything at once so that you don’t forget anything in a hurry. When my daughter was not yet as old as she is now, she could, for example, forget to put salt in a jar. And in winter, having opened such a jar, we received them completely unsalted.)))
8. Wash the jar and metal lid (not self-screwing) with soda and sterilize using one of the known methods. It is better to do this in advance so as not to lay the ingredients in a hot container.
9. Now that we have everything ready, let's start making a bookmark.
The first layer lay out half a portion of a sheet of horseradish. Part of other leaves and dill. In total, we will lay out the greens in three layers - at the bottom, at the top and in the middle, so divide the contents into 3 parts.
10. Immediately lay down all the peppers in their variety. Red hot capsicum (it can be green, but always hot) add to taste. Consider the degree of its sharpness and your taste preferences. I usually cut off a piece of 1.5 - 2 cm from the pod.
And remember that it is the sharpest in the seeds, so it is better to clean them out if you decide to add this part of the pod.
11. Start spreading the fruits. Put bigger down, smaller up. Sprinkle randomly with garlic cloves.
Spread them as tightly as possible, literally squeezing where you can.
12. Put a second layer of greens and two tomatoes in the middle.
13. Then cucumbers and garlic again. Then two more tomatoes and a layer of greens.
Leave some room for salt and sugar. We also immediately pour them into the jar in the right amount.
14. Put the water to warm up, we will need 1.5 liters of boiling water. You can boil the desired amount in the kettle.
15. Put the jar on a rag or napkin. Pour boiling water into it to the very top and cover with a sterilized metal lid.
Air bubbles will begin to emerge from the cut points. They need help getting out of the bank. To do this, we put our hands on the sides of the can and begin to turn it from side to side, as if shaking it slightly. Thus, stand the jar for 5 - 7 minutes, periodically shaking it.
16. Then remove the metal cover and put on a plastic one with holes. Prepare a saucepan and pour the brine into it. Put the saucepan on the fire and bring the contents to a boil. Let it boil for 1 - 2 minutes.
In the meantime, put the kettle on to boil, we will need additional boiling water.
17. In the meantime, the water boils, crush the aspirin tablets. Let me remind you that for a 3-liter jar we need 2.5 tablets.
18. Pour it into the jar, right on top. And as soon as the brine boils for a couple of minutes, immediately pour it back into the jar.
As we can see, there is no longer enough liquid. To do this, we should already have a kettle of boiling water ready. But first you need to prepare the vinegar essence. And holding in one hand a spoon with essence, and in the other teapot, pour both at the same time. All the essence, and as much boiling water as needed so that it is poured under the very neck.
19. Immediately cover the jar with a metal lid.
From this moment on, the lid can no longer be opened under any pretext!
20. Let the jar stand in this position for 5 minutes, while rotating the jar again, expelling air bubbles.
21. Then screw the lid on with a seamer.
If large cucumbers were laid in the jar, then there should be three fillings. And only with the third you can screw the lid.
22. Turn the jar over and cover with a blanket. Leave in this position until completely cooled.
23. Then turn over again, and put it already, as usual. Store in a dark, cool place.
Such a blank is stored perfectly, and at least a year, at least two. Long-term storage does not affect the taste in any way.
They are moderately salty and sweet, slightly sour, crispy and have a pleasant taste. The brine has the same pleasant taste, it turns out light and transparent. And you can drink it if you want, it also turns out very tasty.
Here's a recipe! Although it turned out to be large, it is actually very simple. And most importantly - what is the result!
By the way, I didn’t tell you about one of the advantages of this recipe. Every year I preserve my cucumbers on it, for probably 35 years now. For all these years, not one of the cans has “taken off”. Over the years I have lived both in the south and in the north; both in the apartment and in the house - and in any conditions, the jars are stored perfectly!
"Assorted" of tomatoes and cucumbers
According to the recipe given above, you can also cook wounded vegetables. This is very convenient, especially when you preserve in three-liter jars. In this case, you get two delicious snacks at once.
As I said, the recipe is exactly the same. The only thing we need is fewer cucumbers and more tomatoes.
In this case, use not very large tomatoes. Plum-shaped varieties, such as ladyfingers, are excellent. They are quite fleshy, with a thick enough skin, which allows you to keep the tomato as a whole. And so that the tomato does not burst, it must be pricked with a toothpick in two or three places near the “butt”.
Or you can use cherry tomatoes, they are small and elastic, and. As with the use of some tomatoes, and with other vegetables.
When laying out, first put greens and spices, then cucumbers. Then greens again, and already tomatoes. Place greens on top as well.
There are also two fills, as already described. We use salt, sugar, vinegar essence and aspirin as preservatives (2.5 tablets per 3-liter jar).
So this recipe is universal. According to him, we prepared assorted dishes, according to him today I brought to your attention a recipe for cucumbers, and now this option.
But in fact, there are a lot of recipes for cooking cucumbers with tomatoes. And here is one of these recipes, I would like to offer you to watch in video format.
Tomatoes themselves are an excellent preservative, as they contain a lot of acid in their composition. And they are even offered to be closed with screw caps.
So choose a recipe to your taste and cook as you like best, and according to the recipe that you liked more.
Canned Cucumbers with Citric Acid
According to the previous recipes, we made blanks without sterilizing the jars. And using this recipe as an example, I would like to tell you how to preserve with sterilization.
Usually sterilization is required for fruits in which vinegar is not added. And although in this recipe we will add citric acid to the marinade, we cannot do without additional protection for successful storage.
We will need (for a 3-liter jar):
- cucumbers - 2 kg
- garlic - 3 - 4 cloves
- dill with seeds - 2 tbsp. spoons
- horseradish - 0.5 sheet (or 1 teaspoon grated)
- black peppercorns - 4 - 5 pcs
- allspice - 3 - 4 pcs
For brine per 1 liter of water:
- salt - 1/4 cup or 3 half tablespoons
- sugar - 1 tbsp. spoon
- citric acid - 1 tbsp. spoon
Cooking:
1. Wash jars and lids with soda and sterilize.
2. Soak the fruits in cold water for 2-3 hours. Then wash thoroughly and cut off the ends.
Do not use very large specimens, medium-sized or medium-sized vegetables are suitable for this recipe.
3. Put all the seasonings and herbs in a jar. Then lay out the cucumbers. For better salting, it is better to place them in a vertical position. But you can lay out in this way, especially if the fruits are small.
4. A three-liter jar will need about 1.5 liters of water. Therefore, all the ingredients for the brine will need to be taken in the right amount.
5. Put the water in the pan on the gas. Add salt, sugar and citric acid and bring to a boil.
6. Pour boiling brine into jars under the very neck. Cover with a metal lid.
7. Put a rag in a large saucepan and pour some water. Slightly heat it on gas and put the jar with all the contents. Add more hot water if necessary.
Ideally, the water should reach the shoulders of the jar, or a little less.
8. Bring to a boil and note the time. For sterilization, we need 20 minutes from the moment of boiling. This is for a three liter jar.
9. After the set time, remove the jar with tongs, make sure that the lid does not open. If air gets into the jar, then it will certainly not be able to be stored for a long time, and in the worst case, it will “explode” altogether.
So take your time and take it carefully.
If, after all, such a nuisance happened, and the lid still moved slightly, then you need to add boiling water to the very neck, cover again and sterilize again for 15 minutes. But in this case, the cucumbers will not turn out crispy, they will simply be digested.
10. Screw on the lid using a special machine. Turn the jar over, put it on the lid and cover with a blanket. Leave in this position until completely cooled.
11. Then turn over to the usual position and store in a dark, cool place.
Canned sweet cucumbers in liter jars
It is very convenient to preserve cucumbers in liter jars, especially when the family is not very large. You open such a jar in winter, and you immediately eat it in the hunt. And it won't stay in the fridge for sure.
In liter jars, you can preserve according to any of the recipes proposed today. But for a change, I offer this version of a sweet blank.
We will need:
- cucumbers - depending on the size
- garlic - 2 cloves
- dill - 2 umbrellas
- horseradish leaf - 1/3 part
- cherry leaf - 2 - 3 pcs
- currant leaf - 2 pcs
- cloves - 1 bud
- black peppercorns - 5 pcs
- allspice - 1 pc.
- vinegar essence 70% - 0.5 tsp
For brine:
For a liter jar very densely filled with fruits, you will need about half a liter of water. For this amount, the required amount of salt and sugar is given.
- salt - 1 tbsp. spoon
- sugar - 2.5 tbsp. spoons
Cooking:
1. Pour cucumbers with cold water and let stand for 2 - 3 hours. Then wash them in clean water and cut off the ends. Lay out on a towel to drain the water.
2. Wash the greens, you can scald it with boiling water and also put it on a towel. Peel the garlic. And immediately prepare all the spices, salt and sugar.
3. In a sterilized jar, put half the prescribed portion of a horseradish leaf. If approximately, then this is a strip 4 - 5 cm from a normal sheet. Then put an umbrella of dill, a leaf of cherry and currant.
Immediately put all the spices and spices and garlic.
4. Lay out the cucumbers. Try to take them in a small size and stack very tightly to each other. In the first row, you can put them next to each other vertically. And only then put the smallest of them on top, that is, horizontally.
5. Leave room for dill, another cherry leaf, currant and horseradish.
6. Boil boiling water in a kettle and pour the contents up to the very neck. Cover with a sterilized lid. Leave for 10 - 15 minutes. The criterion of readiness can be the fact that you can calmly take the jar in your hands.
7. In the meantime, boil the water for the brine, add the prescribed amount of salt and sugar to it, and when it boils, pour in the vinegar essence, then let it boil again.
8. Pour warm water out of the jar and pour boiling brine under the very neck. If there was not enough brine, then add boiling water from the kettle. And it is best to make a pickle with a margin.
9. Cover immediately. Let stand closed for two to three minutes to remove air bubbles, if any. But don't open the lid.
10. Then twist it with a special seaming machine.
11. Turn the jar over and place it upside down under a blanket or blanket. Leave in this position until completely cooled. Then turn over again and put in a dark cool place for storage.
Such a blank is stored well, and you can store it in the apartment in the pantry.
If you want to prepare several liter jars, then simply proportionally multiply the amount of all ingredients by the number of jars.
According to the same recipe, you can harvest even in three-liter, even in two-liter jars. 750 gram jars with screw caps are also suitable.
Preparation with mustard for storage in the apartment
In fact, of course, all today's recipes are intended for storage in an apartment, and this has already been proven many times over. But here is another one of these recipes that may come in handy in your piggy bank.
It is not quite ordinary, and its unusualness is that such a preparation is prepared in a marinade using mustard. Try this canning option. He is also good and has a lot of fans.
Slightly sharp, sour-sweet cucumbers are obtained as a result of this preparation.
Also here, you can see how to sterilize and seal jars. For young hostesses who are just gaining experience, this will be very useful.
And if you like such spicy spicy cucumbers, then there is a whole article on this topic. It gives many interesting recipes using mustard, both ready-made, in seeds and simply in powder. You can get to know the recipes better.
Or maybe someone will be interested in sour vegetables. And for such lovers there is also a certain way
In today's recipes, I tried to offer you only time-tested recipes. All of them are united by the fact that they invariably produce very tasty and crispy blanks. Therefore, feel free to choose any of the recipes and make preparations for the winter.
How to preserve cucumbers so that they are tasty and crispy
These tips will come in handy for any of the chosen methods, so be sure to take them into account.
- before canning, be sure to soak the fruits in cold water for several hours
- cut off the ends on both sides and taste the fruits so that they are not bitter
- fill the jars with fruits very tightly so that you can no longer put any of them in
- so that all fruits are salted evenly, take them of the same size for each of the cans
- be sure to use a horseradish leaf, it will not allow the brine to become cloudy
- use cherry and blackcurrant leaves, they give the necessary crunchiness to the fruit
- a sprig of tarragon gives the taste of barrel cucumbers and keeps them dense and firm
- do not put a lot of garlic, it softens the fruit
- use coarse, non-iodized salt for salting
- for better storage of blanks in an apartment at room temperature before seaming, pour them two or three times with boiling water directly in the jar, each time draining the cooled water. Keep it for 5 - 7 minutes, then drain. Only for the third time fill with brine, and after pouring the vinegar, roll it up.
- be sure to sterilize empty jars and lids
- do not use preservation on which the lid is swollen. It's life-threatening!
These are the basic rules that will allow you to eat delicious cucumbers all winter.
If after reading, or during canning, you have any questions, then ask them in the comments. If I get in touch, I will try to answer you as soon as possible. But of course, it's better to ask questions in advance, since I'm not always at the computer. And sometimes they ask a question right from the place of cooking, and I can only see it after two or three hours. And I can imagine how worried a person is who is not answered on time.
Please treat this with understanding!
But I hope that I wrote everything clearly and in detail, in any case, I tried to make it happen!
Cook, and let you always get the most delicious preparations.
Bon appetit!
Every housewife has her favorite recipe for canning cucumbers. Someone likes to pickle cucumbers, someone prefers pickles to all marinades. And in the comments to the recipes we offer, you often talk about your favorite canning methods. We have selected culinary recipes for canning cucumbers from the comments and offer them to your attention.
Raisa
Recipe for pickling cucumbers with ketchup
Products: for 6 glasses of water 1 pack of chili ketchup, 2 tablespoons of salt (without a slide), 100 g of sugar, 100 g of vinegar, bay leaf, horseradish root, peas, garlic to taste.
Trim stems from cucumbers and cut lengthwise into 4 pieces. Put garlic in half-liter jars, cut the horseradish into pieces and also add to the jars. Boil the marinade from water, salt, sugar and ketchup. Before pouring the marinade into jars, add vinegar. Pour jars and sterilize for 7 minutes. Roll up. If you decide to take liter jars, then you need to sterilize for 10 minutes. Very tasty and crispy cucumbers are obtained. Bon appetit.
Svetlana
Country-style cucumbers
In a 3-liter jar, put dill - 2-3 umbrellas, horseradish - a leaf cut into pieces and a small root, 5-6 cloves of garlic, currant leaves, cherries. Then lay the cucumbers, preferably in size, 70 g of salt without additives and cold water (I take either spring or bottled in the store). The jar must be closed with a nylon lid and put in the refrigerator or in the cellar. Cucumbers are salted slowly, but they do not peroxide, but inside they remain fresh. Try it - very tasty!
Bon appetit.
Elena
Canned cucumbers
I put in a 3-liter jar: 1 horseradish leaf, 2-3 cherry leaves, 1 dill umbrella and put cucumbers. For the first time I pour a jar of cucumbers with just boiling water, leave it for 15-20 minutes, then pour this water back into the pan, add 80 g of sugar, 60 g of salt to 1 liter of water, boil again, pour cucumbers and add 1 tablespoon of vinegar to the jar . I wrap the corked jars in a fur coat for a day. Proven method!
Natalia
Pickles
A 3-liter jar should be filled with small cucumbers, and overgrown cucumbers should be grated. Then add 3 tablespoons of salt and fill the jar with this mass. You can add dill and a few cloves of garlic. Then close the jar with a plastic lid and store in the cellar
Tatiana
"Cold" canning of cucumbers
In a three-liter jar filled with cucumbers, put horseradish, cherry and currant leaves, garlic, dill, pour an incomplete pile of salt - about 70 grams, pour cold water, close with a plastic lid and put in the cellar. Cool - you won't regret it!
Zemfira
Pickled cucumbers "as easy as shelling pears"
Pickled cucumbers today - as easy as shelling pears. We put spices in a three-liter jar, then cucumbers. Fill with boiling water and hold for 5-10 minutes. Drain the water, boil, add 3 tablespoons of salt and 3 tablespoons of sugar. We put 3 aspirin tablets in a jar, pour brine and add 3 tablespoons of 9% vinegar. Roll up. Try it - wonderful crispy cucumbers are obtained!
aigul
Easy Pickled Cucumber Recipe
My recipe is also very simple. To prepare the brine you need: 5 tablespoons of sugar, 3 tablespoons of salt and 1 tablespoon of vinegar per 3 liter jar. Then we lay the cucumbers and pour the brine. Be sure to sterilize! Cucumbers are delicious!
333
Canned cucumbers
Rinse cucumbers and soak overnight in cold water. Boil water in the morning, put the cucumbers in a container and pour boiling water for 5-8 minutes. Then put the cucumbers in jars with spices (peppercorns, dill, bay leaf, mustard seeds) and pour brine twice: 1 time - add salt and sugar to the brine, pour cucumbers over them. 2 times - drain the brine from the jars, bring it to a boil and add vinegar before boiling.
Brine: for 5 liters of water: 600 g of sugar; 200g salt; - 400 g of vinegar 9%.
Elena
Canned cucumbers without sterilization
Why these difficulties with sterilization: for a long time, steam in the whole apartment, and you can scald. I make it easier: I put cucumbers and spices in a 3-liter jar (horseradish, dill, peppercorns - black, white and allspice, cloves, tarragon, bay leaf, you can have a small peppercorn of red hot pepper.) Fill the jar 1 time with boiling water, I stand 8-10 minutes, covering the top with a clean and boiled lid. Then I pour the water into an enameled saucepan, add 2 tablespoons of salt and 1 tablespoon of sugar to the same saucepan, put it on fire so that the marinade boils, and at this time I pour 100 ml of 9% vinegar directly into the jar. Then I pour marinade that has boiled for at least 1-2 minutes into a jar, roll it up with a boiled lid, turn it over and wrap it well.
Anatoly
Cucumbers "without difficulties"
Do not bullshit each other with complexities! We put spices in a 3-liter jar: dill, horseradish. With gentle female hands, we tightly lay the soaked and clean cucumbers. We fall asleep 1 tablespoon with a maximum slide of kitchen salt (not extra and not iodized!), 1 tablespoon of sugar with a slide, 2 tablespoons of 9% vinegar, pour boiling water from the kettle.
We put the jar in a saucepan (an old towel at the bottom) with water heated almost to a boil, cover with a lid and cook in a boiling saucepan for about 20 minutes. Carefully pull out and roll up. This is a basic old recipe, and everything else is a matter of taste and frills of the housewives. But these cucumbers can be eaten by both children and the elderly without harm to health. The taste is delicate, salty.
You can not cook, but pour three times - it's even easier. Pour boiling water over the filled jar twice and soak for 5 minutes, then add salt, sugar, vinegar and pour, then roll up. Currant leaf, oak leaf, etc., as well as black pepper, bitter chili, etc., a large amount of salt and vinegar, only satisfy quite certain tastes. Try it, do it. But today it is already necessary to switch to other containers and twist-off lids. Very comfortable and beautiful.
Faith
Canned cucumbers "plain"
And I've been making canned cucumbers much easier - for over 20 years now, and not a single can has exploded! Having sterilized a three-liter jar, we put a currant leaf, horseradish leaf, peppercorns, garlic, dill on the bottom of the jar. Then you need to fill the jar with cucumbers, previously soaked in cold water for 2-3 hours.
Pour hot boiled water 2 times after 5 minutes, i.e. having boiled the 1st time, keep it in a jar for 5 minutes, then boil the same brine again, pour it into a jar of cucumbers again. But for the 3rd time, when you bring it to a boil, add 2 tablespoons of salt and 2 tablespoons of sugar and pour this brine into a jar. And at the end, directly in the tank, add 100 grams of table vinegar (9%) or 1 tablespoon of vinegar essence.
Read the recipe carefully - it will take you no more than 25-30 minutes to prepare it, unless, of course, you get by with the 1st jar. I assure you, you won't regret it!
Elena
Cucumbers - "yummy"
Bring four liters of water to a boil, add 10 tablespoons of salt, 4 heaping tablespoons of sugar and cool the marinade. Add 6 tablespoons of 70% vinegar to the cooled marinade. Arrange the cucumbers in jars, add the spices you like, and pour the marinade over the jars. Sterilize 5 minutes from the moment the water boils.
Tatiana
A very simple recipe for canning cucumbers
I encourage you to try this simple recipe. 5 kg of small cucumbers (8-12 cm), 400 g of 9% vinegar, 1.5 tablespoons of sugar, 5 tablespoons of salt. In 3 liters of cold water (you can not boiled) dilute sugar, vinegar, salt. In clean, non-sterilized liter jars (in extreme cases, 1.5-liter - no more, otherwise it won’t work) add seasonings: horseradish leaf, dill umbrella, mustard seeds, currant leaves, cherries, raspberries, peppercorns, garlic - a few cloves, a couple of circles of carrots, 1 piece of allspice). Then put small cucumbers in a jar, pour over with brine, cover with a lid (without an elastic band). In a cold oven, pour water into a baking sheet with sides and place jars of cucumbers there. turn on the oven and sterilize for 30-40 minutes until the cucumbers change color from green to yellowish. Then remove the jars from the oven, insert rubber bands into the lids (do not forget !!) and roll up.
The smaller the cucumbers, the tastier! They store very well and never explode, even at room temperature, which is very important if you have nowhere to store canned food.
Hope
Pickled cucumbers in a jar
In a 3-liter jar I put all the greens (to your taste), cucumbers (pre-soak them in advance) and pour boiling water - I do this, for example, in the morning. and in the evening I drain the water from the jar, put 3 tablespoons without a hill of coarse salt and pour water from the tap. I close the jar with a nylon lid (but one that needs to be held a little in hot water, and not plain). And that's it!
Elena
delicious gherkins
In a liter jar, put horseradish, leaves: cherries (if any), blackcurrant leaves, dill umbrellas and garlic! Cut off the ends of the gherkins and put them in a jar!
For brine: 0.5 tablespoon of rock salt, 1 tablespoon of sugar and 35-50g of 9% vinegar are added to cold water, pour the gherkins and set to sterilize: from the moment the water boils, about ten minutes at a low boil. And we roll! All! Very tasty and fast!
Among the summer worries of most owners, perhaps the main place is occupied by conservation. Many make preparations for the winter from personally grown or purchased cucumbers. Almost everyone has secrets and the best recipes in store!
Choosing the "right" cucumbers
In order for cucumbers harvested in the winter to please with a rich, juicy taste and aroma, it is important to approach each stage of canning correctly. You need to start by choosing vegetables. It is difficult not only for a novice summer resident, but also for an experienced owner not to get confused among the variety of varieties and hybrids. Simple recommendations will help both of them to choose the right cucumbers.
It is very important to choose fresh and young cucumbers for preservation.
- Whether you pick cucumbers from your own garden or buy them from the market, do it in the morning. This way you keep them as fresh as possible.
- It is best to buy slightly dirty vegetables. If the cucumbers were washed to give them a "marketable appearance", they could inadvertently be crushed or scratched. In a damaged vegetable, fermentation processes can easily begin. Outwardly, you are unlikely to determine this, but as a result, you will not get crispy cucumbers from a liter jar (or other container).
- Feel the cucumbers. If they are strong and firm, then they are not sluggish and juicy.
- Dark green cucumbers are suitable for conservation. The lighter the vegetable, the younger it is. Make sure that it is free from yellow spots.
It is better to cover medium-sized vegetables whole
- Size matters too. For pickling, it is worth picking up cucumbers 7-12 cm long. They are a real delight, have a delicate taste, and the seeds in them have not yet had time to fully ripen. The best option for salting is gherkins, up to 9 cm in length.
- The skin should be thin. Through a thick peel, the marinade is poorly absorbed. Press lightly on the fruit with your fingernail. Does the skin break quickly? So, cucumbers can be safely prepared for the winter.
- When choosing cucumbers for a jar, give preference to specimens with black spikes.
Preparing cucumbers for canning
Having bought suitable vegetables or collecting them from a summer cottage, do not delay with preservation (this applies not only to cucumbers, but also to any vegetables). From the heat, cucumbers quickly become lethargic. This is natural, because 95-97% of them consist of moisture, and under the influence of the sun it evaporates. Such cucumbers will not be crispy.
To make the cucumbers fresher, they need to be kept in cold clean water for a couple of hours.
Water will help restore the former freshness. Wash the cucumbers carefully, so as not to damage the peel, and completely cover them with cold water. The minimum time is 2 hours, the maximum is 10 hours. Be sure to change the water every 2 hours.
Attention! It is important not to soak the cucumbers for longer than 10 hours. If white spots appear on the water, like soapy spots, immediately remove the vegetables and rinse them with running water.
It is believed that soaking cucumbers makes them crispy and removes approximately 15% of nitrates. To do this, it is recommended to carry out the procedure in a sunny place, using transparent dishes. Sunlight helps to rid vegetables of harmful substances faster.
There is an opinion that cucumbers must be cut off the tips without fail. Many are sure that it is in them that nitrates are the most. There are no unambiguous recipes and recommendations here, this is a matter of personal taste and habit.
Cooking brine and marinade
After processing the cucumbers, it's time to start cooking the marinade or brine. The difference between the formulations and recipes is that vinegar is used for the marinade. Thanks to him, vegetables are stored longer, which is important when preserving for the winter. However, it is worth remembering that too sour taste is not recommended for people with gastrointestinal diseases.
Prepare the marinade so that all the bulk components are completely dissolved in it.
For the marinade, combine 50 g of salt and 2 times less sugar in 1 liter of water. After boiling, add about 80-100 g of vinegar (9% percent). Fill jars with vegetables with hot liquid.
According to classic recipes, the brine is prepared as follows: pour 50 g of salt into 1 liter of water. After boiling, cook it for another 3-4 minutes. According to various recipes, herbs and spices can be added to the brine. Cucumbers are poured with both hot and chilled liquid.
Advice. If you choose the first option, you can try the cucumbers immediately after the brine has cooled. By pouring vegetables with cold liquid, you will wait a little longer for the finished product (about 24 hours). However, canned cucumbers will retain their beautiful, natural green color longer.
An old recipe for crispy cucumbers
For the marinade you will need to take:
- water - 5 l;
- salt - 10 tbsp. l.;
- sugar - 20 tbsp. l.;
- vinegar (9%) - 0.5 l.
Advice. Take a smaller amount of water (if you are not marinating a lot of canned cucumbers at a time). The ratio of ingredients remains the same. For example, for 2 liters of water you will need 4 tablespoons of salt, 8 tablespoons of sugar and a glass (200 ml) of vinegar.
Crispy cucumbers - a great snack for the winter table
Also, prepare the spices. For 1 liter of water:
- one leaf of horseradish and laurel;
- 1 large clove of garlic;
- 5 peas of black pepper;
- 1 medium inflorescence ("umbrella") dill;
- hot pepper - for an amateur.
The process of harvesting for the winter looks like this:
- Pour small cucumbers with cold water for 8-10 hours. Remove the tips.
- Pour boiling water or steam over the containers. It is convenient to take, for example, liter jars.
- Put spices in each of them.
- Boil water in a saucepan. Using a colander, dip a few cucumbers into boiling water. Time - 30-40 seconds for each batch. After that, immediately lay out the cucumbers in jars (vertically).
- Boil the marinade and fill the containers with it. Cover with lids.
- After 5 minutes, it is necessary to drain the liquid, boil again and pour into jars.
- After repeating this procedure three times, roll up the jars and turn over. Let them cool down.
Arrange vegetables so that the jars are full
Cucumbers pickled in this way are a real treat: crispy, with almost no aftertaste of vinegar. You can add more or less horseradish, garlic, pepper, adding spice or pungency to canned vegetables.
Cucumbers marinated with citric acid
Using citric acid instead of the traditional vinegar in marinade recipes will give you a more delicate flavor. Eating, and more!
You will need:
- cucumbers - 2 kg;
- leaves of horseradish, cherry, black currant;
- dill;
- garlic (about a head).
Boil the marinade from 1.5 liters of water. After boiling, add to it:
- sugar - 100 g;
- salt - 2 tbsp. l.;
- citric acid - 2 tsp;
- black pepper - a quarter of a teaspoon.
Boil until all ingredients are dissolved.
Be sure to put some of the spices on the bottom of the jar, and some on top
How to cook:
- Remove the tips from the washed cucumbers. Put the vegetables in jars where the garlic and leaves already lie.
- Cover cucumbers with hot marinade. Wait until the jars are warm.
- Drain the liquid into a saucepan. Let her boil again. Fill jars with marinade. Seal them up and keep warm. For this purpose, banks can be covered, for example, with a blanket. Wait until they are completely cool.
Advice. For the same recipe, try canned zucchini.
A hassle-free way to pickle cucumbers
Prepare the following ingredients:
- cucumbers (preferably small) - 1 kg;
- water - 2 l;
- salt - 2 tbsp. l.;
- garlic - from 1 to 3 cloves (to taste);
- bunch of dill.
Garlic will give the pickle a very piquant taste if you put more of it.
Cooking steps:
- Boil the brine: dissolve the salt in boiling water. Let cool down to room temperature.
- Place greens and garlic in a large jar or enamel pan. Then lay out the cucumbers. Alternate layers until you fill the dishes.
- Fill the cucumbers with brine to the top, cover with a saucer. You can press down with weight so that the vegetables are covered with liquid.
- Put in a dark place. After 1-2 days, the overeating will be ready: lightly salted cucumbers. If you want a more sour snack, wait 5 days.
- Once the cucumbers are to your liking, stop the fermentation process. Close the dish with a lid and put it in the refrigerator.
Spices for harvesting, as well as vegetables, must be washed thoroughly.
Nuance. Pickled cucumbers according to this recipe can be harvested in the winter and stored without a refrigerator. To do this, wait for the end of fermentation (after about 10-14 days, bubbles will not appear). Drain the brine, boil, cool to room temperature. Then pour it into liter jars, cork, put the canned cucumbers in a dark place.
Overripe cucumber salad
It is known that overripe fruits are not suitable for canning. But not with this recipe! Try this savory savory salad and see for yourself.
Take these products:
- overripe cucumbers - 1 kg;
- water - 1 l;
- vinegar 9% - 150 ml;
- salt - 20 g;
- sugar - 3-8 tbsp. l. (taste);
- garlic - 2-3 cloves;
- mustard - 2 tbsp. l.;
- horseradish root - a small piece, to taste.
If the cucumbers are overripe, then close the salad by peeling and removing the seeds.
Salad preparation steps:
- Wash cucumbers, cut and remove seeds.
- Mix with salt and refrigerate for 10-12 hours.
- Drain the drained juice, cut the vegetables themselves into quarters.
- Arrange in jars, shifting them with horseradish and garlic.
- Prepare the marinade: Boil water, adding vinegar, sugar and mustard to it. Pour over the cucumbers.
- Place containers for conservation in boiling water and sterilize. For liter jars, 15-20 minutes is enough, for a volume of 3 liters - 30-35 minutes. Seal and store refrigerated all winter.
There are a huge number of options for salting and pickling cucumbers in the winter. You can choose the most delicious, successful and suitable for yourself only by experimenting and constantly replenishing your piggy bank of recipes.
Pickled cucumber recipe: video
Cucumber blanks for the winter: photo
There are several dozen very tasty recipes for canning cucumbers for the winter in jars. When talking about canned cucumbers or tomatoes, they most often mean preservation with acetic acid.
Although this preservative can always be replaced with citric acid, or even canned vegetables based on apple juice. Several very simple and at the same time delicious recipes for preserving cucumbers for the winter are described in detail below.
First of all, a few words about proportions. Recipes can be very different. However, the basic ingredients in the composition are always only 4 - these are the cucumbers themselves, acetic acid (usually table 9% vinegar is taken), salt and water.
For flavor, you can add peppercorns, as well as horseradish leaves, mustard (powder or seeds) and young garlic cloves. A certain taste gives tomato sauce and hot chili ketchup.
But berry leaves (cherries, raspberries, currants) and oak leaves make cucumbers crispy. The fact is that in their composition there is a fairly large amount of tannins, which make the skin more dense.
Acids (acetic and citric) work similarly. It is only important to observe all proportions correctly - the approximate number of components for a liter and 3-liter jar is given in the table.
| component | quantity per liter jar | quantity per 3 liter jar |
| cucumbers | 600 g | 1.5 kg |
| water | 0.6 l | 1.5 l |
| salt | 2 tablespoons (40 g) | 5 tablespoons (100 g) |
| sugar | 1 tablespoon (20 g) | 2 tablespoons (40 g) |
| garlic | 2 cloves | 6 cloves |
| horseradish | 1 sheet | 3 sheets |
| vinegar 9% | 3 tablespoons | 9 tablespoons |
| vinegar 70% | 1 teaspoon | 3 teaspoons |
| dry mustard | 1 dessert spoon | 3 dessert spoons |
Crispy canned cucumbers: the most delicious recipe
This is a classic version of the preparation of canned cucumbers, and it is considered by many housewives to be the best. The basis of taste is a balance between salty, sweet and sour. You just need to maintain the correct proportion between sugar, vinegar and salt.
Ingredients per 3 liter jar
- 1.5-1.6 kg of cucumbers (medium size, all about the same);
- 1.5 liters of water;
- 3 tablespoons of salt;
- 3 tablespoons of sugar;
- 2 large spoons of vinegar 9%;
- 5-6 pieces of currant, raspberry, cherry leaves;
- 5-6 garlic cloves;
- the same number of pieces of horseradish root (or 2-3 leaves);
- 5 dill umbrellas;
- pepper - 10-15 peas.
How to preserve cucumbers for the winter according to this recipe:
Step 1. First of all, you need to prepare the cucumbers. For preservation, pimply varieties are chosen, the size of the fruit is 10-12 cm long. All vegetables should be saturated green, without yellowed parts - then everything will work out for sure.
Initially, the cucumbers need to be washed and soaked in cold water, hold them there for 3-4 hours. Meanwhile, jars are sterilized (10-15 minutes over boiling water or 3-4 minutes in the microwave).
Step 2. When everything is ready, you can start filling the jars with cucumbers - first put garlic and greens there, then cucumbers, then greens again; the top layer is cucumbers again.
Step 3. In the meantime, prepare the marinade - dissolve salt, sugar and vinegar in 1.5 liters of boiling water (poured at the last moment so that it does not evaporate).
Banks are poured with this solution, allowed to stand for 7-10 minutes, then rolled up with iron or tightly closed with nylon lids. Cool under a blanket for 2-3 days, then put in the refrigerator.
Canned cucumbers in jars for the winter are aged for at least a month, after which the product will be completely ready. It can only be stored in the refrigerator for 1-2 years. And after opening, it is advisable to eat all the cucumbers in 1 week.
CANNED CUCUMBERS WITHOUT STERILIZATION OF JARS
This option is also possible - it is enough to rinse the jars with boiling water, and the lids must be boiled. At the same time, there is one interesting trick - to dissolve a little aspirin in the marinade (2.5 tablets per 3 liters or an incomplete tablet per 1 liter of water). It will not affect the taste in any way, but it will definitely protect against bacteria..
Preserving cucumbers for the winter: a delicious recipe with tarragon
This option is very reminiscent of the classic barrel cucumbers: they are very fragrant, tasty and, of course, crispy. Tarragon is such an unremarkable herb at first glance, which has a rich taste of tarragon, which is reminiscent of spicy anise.
Tarragon is a wonderful additive for preserving cucumbers. It is he who will create a pleasant freshness of canned cucumbers - the eaters may really get the impression that they have just been taken out of a wooden tub.
We will act almost exactly the same as in the recipe described above.
Ingredients per liter jar
- small cucumbers 600 g;
- water 0.5-0.6 l;
- sugar and salt, 1 tablespoon with a slide;
- vinegar 9% also 1 tablespoon;
- garlic - 2-3 cloves;
- horseradish - 1 sheet;
- tarragon - 2 sprigs.
How to cook:
Step 1. First, as usual, prepare the cucumbers and sterilize the jars. We put fruits and herbs in them.
Step 2. We prepare the marinade - we dissolve all the components in half a liter of boiling water. Pour into banks, roll them up.
Step 3. We cool the cucumbers in jars under a blanket for 2-3 days and put them in the refrigerator for the winter.
Crispy and sweet cucumbers in jars "like in a store" - how to preserve
Everyone knows the magnificent gherkins - these are miniature cucumbers, spun around the banks, which can be bought at any store. You can cook them yourself, and for this the product should turn out to be pickled, and not just salty.
Ingredients (per 3 liter jar)
- 2 kg of small cucumbers (up to 7-8 cm in length);
- water - 1.5 liters;
- salt 2 tablespoons;
- sugar 2.5 large spoons;
- mustard seeds - 2 dessert spoons;
- acetic acid 70% -2 teaspoons;
- peppercorns - 12-15 pieces;
- dill umbrellas - 5 pieces;
- horseradish - 1 leaf;
- garlic - 5 cloves;
- currant or cherry leaf - 5 pieces.
The sequence of actions step by step:
Step 1. First, we wash and soak the cucumbers for several hours in cool water.
Step 2. We lay out the washed greens in jars, put cucumbers there and pour boiling water for literally 20 minutes (as a result, the water should cool so that you can touch the jar and not burn yourself).
Step 3. Drain the water through a sieve or through a special cover.
Step 5. Marinade is poured into jars with cucumbers, closed with lids, cooled and put in the refrigerator the next day.
Preserving cucumbers in liter jars: a recipe with apple juice
And this recipe is a real find for people who love sourness, but at the same time avoid the use of vinegar. Apple juice contains several weak acids, including malic acid itself and some citric acid. In addition, it has a very pleasant aroma, and it is not so expensive.
The best option is to get the juice yourself by squeezing it from any apples. An alternative way is to purchase ready-made apple juice, but always of high quality.
So, we preserve cucumbers in liter jars according to this recipe.
Products:
- 0.6 kg of cucumbers;
- 0.6 l of apple juice;
- salt and sugar - 1 tablespoon each;
- several umbrellas of dill;
- pepper - a few peas.
How to twist cucumbers according to this recipe:
Step 1. Prepare the cucumbers (wash, soak in cold water, cut off the tips on both sides) and sterilize the containers.
Step 2. Prepare the marinade: apple juice is brought to a boil, after which salt and sugar are dissolved in it.
Step 3. Washed and scalded dill and cucumbers are placed in jars, poured with hot marinade.
Step 4. Close the lids on top, wrap, cool for 2 days and clean in a cold place.
It will turn out a slightly cloudy brine, but this is not scary - the main thing is that it will come out tasty and fragrant.
Cucumbers preserved with mint, onions and carrots
For lovers of a refreshing mint flavor, this recipe for harvesting cucumbers for the winter in liter jars is perfect. In addition, the finished product looks very nice and impressive (as in the photo).
Components per liter jar:
- vegetables 0.6 kg;
- water 0.6 l;
- vinegar - 3 tablespoons (concentration 9%);
- salt - 2 large spoons;
- sugar - half as much;
- onion - 2 small heads;
- carrots - 1 piece;
- fresh mint - 3 sprigs;
- currant and cherry leaves (optional and to taste).
How to close cucumbers:
Step 1. We prepare vegetables: wash cucumbers, peel and cut onions into half rings, and carrots into circles. We wash and sterilize jars.
Step 2. We prepare the marinade in the traditional hot way - we dissolve the spices in boiling water, and add mint and vinegar at the end.
Step 3. Fill the jars: put cucumbers, onions and carrots, garlic cloves and green leaves. Pour hot marinade, wrap, cool and send to the refrigerator.
Anyone can cook delicious canned cucumbers. By precisely observing the proportions of different components during preservation, you can get the most delicious marinade, which then turns into a very pleasant brine.
It's no secret that many people love it more than the finished product. This is what canned cucumbers are good for: nothing is wasted in such a dish.
Bon appetit!
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
Required products: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
You will need: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
Ingredients: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.
How about you?
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
Ingredients: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
- small cucumber fruits - 4 pcs.- 10 pieces of cherry leaves
- ? kg gooseberries
- garlic head
- 5 sheets of red currant
- a large leaf of horseradish
- spring water - 3.6 liters
- a small piece of horseradish
- carnation flowers - 10 pcs.
- dill stalk along with an umbrella
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.
Recipe with vodka
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.
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