Pickled cucumbers are the best recipes with vinegar. Double sterilization is required

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

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

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

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

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

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

Ingredients:

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

Cooking method:

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

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

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

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

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

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

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

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

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

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

Ingredients for three liter jars:

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

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

Cooking:

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

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

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

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

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

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

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

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

Ingredients for a 3 liter jar:

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

Cooking:

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

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

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

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

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

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

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

A simple recipe with mustard, no sterilization

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

Ingredients for 3 liters:

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

Cooking method:

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

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

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

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

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

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

Video on how to pickle cucumbers in jars without vinegar

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

Ingredients for 2 three-liter jars:

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

Watch the video for the cooking method.

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

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

Enjoy your meal!

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

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

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

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

Subtleties of cooking

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

Sweet and sour pickled cucumbers

Ingredients (per 1 liter jar):

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

Marinade (for 1 liter of water):

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

Cooking method

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

Pickled cucumbers with cloves and cinnamon

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

Marinade (for 1 liter of water):

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

Cooking method

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

Pickled mustard cucumbers

Ingredients:

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

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

Cooking method

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

Cucumbers pickled without sterilization

Ingredients (for a three-liter jar):

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

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

Cooking method

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

Pickled cucumbers with mint

Ingredients (for 1 two-liter jar):

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

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

Cooking method

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

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

Note to the owner

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

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

What do you need to prepare to pickle fragrant, crispy cucumbers with vinegar for the winter? The best recipes and tips for harvesting cucumbers in jars.

As soon as the first crispy, elastic cucumbers appear, zealous housewives begin to think about preparations for the winter. Homemade pickled cucumbers cannot be compared with store-bought, factory-prepared ones: they are more fragrant, and the recipes are sometimes extremely original. How to cook an amazing appetizer or preparation for any salad? Of course, pickle cucumbers in vinegar. We'll show you how to do it right. Tips, tricks and a selection of the best pickled cucumber recipes.

How to choose cucumbers?

Preparations for the winter begin with the selection of cucumbers. We choose fruits no more than 10 cm long, without chips and spoilage. It is better if they are even in shape and the same size - it is more beautiful and more convenient when laying in jars. A few defective cucumbers can spoil the entire preservation.

How to prepare a marinade for cucumbers?

There are many ways, but the basis is the use of marinade. It is best cooked in enamelware or stainless steel pots. It's pretty easy to do. Pour the amount of sugar and salt indicated in the recipe into the pan, then pour in water, bring to a boil and keep on medium heat for about 15 minutes.

At the end of this time, you need to add spices, spices and vinegar according to the recipe, reducing the heat to a minimum. Bring the marinade to a boil again, turn off the gas and insist under the lid for about half an hour. It is no longer possible to boil the marinade after adding vinegar, since the high temperature contributes to the rapid volatilization of acetic acid and aromatic substances of spices.

Vinegar

Table vinegar is the main preservative in pickling. It reliably prevents the penetration of unwanted microflora into the preservation. But vinegar gives the final product a specific sour taste. Some gourmets do not like it, and vinegar is generally contraindicated for a significant number of people.

The quality of pickled cucumbers can be improved by using grape or fruit vinegar, but for the most part this is purely a matter of taste and personal preference.

Why use spices?

Cucumbers will remain dense and hard if leaves of shrubs and trees with tannic properties (blackcurrant, oak, cherry) are added to the jars. It is these additives that will make cucumbers appetizingly crispy.

Horseradish leaves, whole chives, peppercorns, cloves and other seasonings, spices or aromatic herbs will give the workpiece the desired flavor and sharpness.

Preparation

Selected twin cucumbers are soaked in well (artesian) water for 5-6 hours. Change the water several times. The fruits will absorb moisture and noticeably freshen up. The essence of soaking is to prevent cucumbers from absorbing too much marinade during storage. The liquid level in the jar will drop, and harmful bacteria may appear in the empty space.

This procedure can be excluded if the cucumbers are plucked from the summer cottage the day before or on the day of preparation.

Double sterilization is required

Cucumbers and spices are placed in jars previously sterilized for a couple, poured with brine and again put in boiling water for sterilization. The heat treatment period determines the volume of the can:

• 0.5 l - 5 min.
• 1.0 l - 8 min.
• 2.0 l - 10 min.
• 3.0 l - 12 min.

Experienced housewives do not look at the clock. They know by heart how to pickle cucumbers for the winter in jars of vinegar: as soon as the color of the cucumbers begins to change to olive, it’s time to cork the container.

Threaded caps

Convenient screw caps and jars are not always reliable. If you don't want to seal the jars the old fashioned way, be sure to turn the threaded jars upside down after sterilization and leave them to cool in that position. Then check for marinade leaks.

If a puddle is found under the lid, the jar must be heat treated again and the lid replaced.

Recipes for Pickled Cucumbers with Vinegar

We give the best recipes: making blanks according to them, you will definitely get delicious, fragrant and crispy cucumbers.

You will need:

• Turnip onion - 6 pieces
• Large garlic - 6 heads
• Mustard seeds - 600 g

Marinade Ingredients:

• Well water - 5 l
• Coarse salt - 300 g
• Sugar - 1 kg
• Vinegar 9% - 0.5 l

We shift the cucumbers into hot sterilized jars, sprinkle with mustard seeds, finely chopped onions and garlic (divided into cloves). Boil the marinade for two minutes, dissolve salt and sugar in it. Fill the cucumbers, roll up the lids.

Palekh pickled cucumbers

• Small cucumbers: 4 kg
• Gooseberries: 500 g
• Garlic: 1 head
• Horseradish root medium size: 1 pc.
• Cherry leaves: 10 pcs.
• Currant leaves: 5 pcs.
• Horseradish leaf: 1 pc.
• Dill seeds in an umbrella: 1 inflorescence
• Black pepper and allspice in peas: 10 pcs.
• Carnation: 1 piece

Marinade per 1 liter of water

• Vinegar 9%: 80 ml
• Sugar: 3 tbsp. spoons
• Salt: 2 tbsp. spoons

Rinse cucumbers thoroughly in running water, put in a large enamel basin, pour clean water for 4 hours. After that, cut off the tips of the cucumbers on both sides. Wash all the greens and finely chop with garlic and horseradish root. At the bottom of each jar, put one tablespoon of the resulting mixture, tightly lay the prepared cucumbers and add about a handful of washed and dried gooseberries. Sterilize the jars, pour the required amount of marinade prepared according to the recipe. Roll up the lids, turn upside down, leave to cool completely.

Pepper Pickled Cucumbers

The ingredients are based on one liter jar.

• Cucumbers: 0.6 kg
• Horseradish leaf, finely chopped: 1 pc.
• Greens and dill seeds: 1 tbsp. spoon
• Celery and parsley greens: 1 tbsp. spoon
• Red chili pepper: ⅓ pod
• Garlic: 3 cloves
• Cinnamon: 1 pinch
• Carnation: 2 pcs.
• Allspice: 3 peas
• Black pepper: 6 peas

Marinade per liter of water

• Salt: 75 g
• Sugar: 50 g
• Acetic acid: 1 tbsp. spoon

Rinse the cucumbers in running water and soak overnight, then cut off the tips on both sides. Arrange cucumbers and spices with herbs in jars. Prepare the marinade according to the recipe, cool it to 80 degrees, quickly pour it into jars of cucumbers. Cover with boiled lids, put in a container with hot water for sterilization. Sterilize jars by boiling water: half-liter - 5 minutes, liter - 8 minutes, three-liter - for 15 minutes. Seal tightly, turn upside down and leave to cool completely.

Cucumbers marinated with apples

• Cucumbers: 2 kg
• Sour green apples: 2 pcs., peeled, peeled, cut into slices
• Garlic: 4 cloves
• Cherry leaves: 10 pcs.
• Currant leaves: 10 pcs.
• Bay leaf: 4 pcs.
• Umbrellas dill: 1 pc.
• Allspice: 6 peas

Marinade per liter of water:

• Sugar: 5 teaspoons
• Salt: 4 teaspoons
• Vinegar essence: 2 teaspoons

Arrange prepared, washed and pre-soaked overnight cucumbers in sterilized jars, chop garlic and greens, put to cucumbers, shifting with apple slices. Prepare the marinade according to the recipe, pour the jars, roll up the prepared boiled lids. Turn jars upside down and leave to cool completely.

Cucumbers marinated with cranberries

• Cucumbers: 2 kg
• Cowberry fresh: 500 g
• Salt: 50 g
• Sugar: 100 g
• Pure water: 1 l
• Spices and seasonings to taste

For this workpiece, the youngest small cucumbers, straight from the bush, of the same size, are best suited. In a stainless steel or enameled saucepan, prepare the marinade, rinse the cucumbers with running water and cut off the tips on both sides. Rinse cranberries in a colander, dry. Arrange the cucumbers in sterilized jars, add spices if desired, sprinkling evenly with lingonberries. Pour the marinade, brought to a boil again, cover with lids, put the jars in a large pot of water and sterilize for 20 minutes after boiling. Roll up the jars with lids, turn over and wait until they cool completely.

Cucumbers marinated with pine branches

Cucumbers prepared according to this original recipe have a pleasant, slightly resinous taste. If you want to add greens, it's best to use herbs like rosemary, thyme, and basil, and omit overly fragrant spices like dill.

• Cucumbers: 3 kg
• Young green pine branches 5-7 cm long: 5 pcs.
• Green herbs and spices: to taste

• Water: 1 l
• Sugar: 1 tbsp. spoon
• Salt: 2 tbsp. spoons
• Apple cider vinegar: 4 tbsp. spoons

Sort cucumbers - it is best to choose the smallest and strongest, rinse thoroughly with running water, soak overnight, then cut off the ends. Pour boiling water over, then immediately with ice-cold clean water, arrange in sterilized jars, shifting with washed and dried pine branches.

Prepare the marinade according to the recipe, pour hot into jars, cover with boiled lids, put in a saucepan with water and sterilize after boiling for 20 minutes. Roll up the lids, turn upside down and leave to cool completely.

Pickled cucumbers with mustard and garlic

You will need:

• Selected fresh cucumbers (10-12) cm - 10 kg
• Turnip onion - 6 pcs.
• Large garlic - 6 heads
• Mustard seeds - 600 g

Marinade Ingredients:

• Well water - 5 l
• Rock salt - 300 g
• Sugar - 1 kg
• Vinegar 9% - 0.5 l

In a spacious bowl, pour the cucumbers with water and vinegar. Cover, keep for 2 hours.

We shift the cucumbers into hot sterilized jars, sprinkle with mustard seeds, finely chopped onions and garlic (separated by cloves).

Boil the marinade for a couple of minutes, dissolve salt and sugar in it. Fill the cucumbers, roll up the lids.

It's time to prepare everyone's favorite preparations for the winter. And as we know, one of the most popular preparations is, of course, salted cucumbers, as well as.

Having collected or bought on the market once again a couple of three kilograms of this vegetable in August, without thinking twice, we immediately start pickling or cooking them. And of course, the most famous way of cooking can be considered - in a jar.

Today we will look at 5 simple, quick, and also delicious ways to cook crispy, pickled cucumbers at home.

Pickled cucumbers (for the winter) - Recipe for storage in the apartment

Cucumbers for the winter - crispy, tasty. Sterilized, ideal for storage in the apartment.

Ingredients:

• Fresh cucumbers - 1.5 kilograms;
• Dill umbrellas - 3 pieces;
• Horseradish leaves - 3 pieces;
• Currant leaves - 6 pieces;
• Cherry leaves - 6 pieces (optional);
• Garlic - 3 cloves;
• Pepper (black peas) - 15-18 pieces;
• Pepper (sweet peas) - 6 pieces;
• Carnation - 6 pieces;
• Salt - 3 teaspoons;
• Sugar - 6 teaspoons;
• Vinegar 70% - 1.5 teaspoons (9% - 4 teaspoons per one liter jar);
• Banks 1 l. - 3 pcs.

Cooking method:

1. We wash the cucumbers under running water (you can use a dish sponge). No dirt should remain on them (this is necessary so that the jars do not swell).

2. Then, fill the fruits with cold water so that it covers them completely. Let's leave it for two hours. If the fruits were plucked not so long ago, then an hour is enough.

3. In the meantime, prepare the jars. We wash them with baking soda and rinse thoroughly with water.

4. Then we sterilize over steam for 10 minutes, boil the lids for 5 minutes.

5. Wash cherry leaves, currants and dill umbrellas under running water and pour boiling water for one minute.

6. With horseradish leaves, we carry out a similar procedure.

7. We begin to lay everything in sterile jars.

8. One clove of garlic, two allspice, 5-6 black peppercorns, a couple of currant leaves, cherries, two cloves and half prepared dill umbrellas.

9. Gently fold the leaves of horseradish and put them on the bottom of the jar.

10. Now we put the cucumbers. Cut off the ends first. The first row is laid vertically, and already the second horizontally.

11. Optionally, we can add a couple of tomatoes on top.

12. Add the remaining dill on top.

13. Put a teaspoon of salt on a liter jar. Two teaspoons of sugar.

14. Fill the jars with boiling water, leaving about 0.5 cm from the top.

15. We take a large pot, boil water and put a towel on the bottom. We put banks neatly.

16. Cover with sterile lids.

17. Add hot water to the shoulders of the cans.

18. From the moment of boiling, we sterilize the jars for 10 minutes.

19. Then we take it out, put it on a wooden board, add half a teaspoon of 70% vinegar.

20. If during the sterilization process your water has boiled away, add regular hot water.

21. We roll up the jar.

22. Turn upside down, check if sugar and salt have dissolved. If not, shake.

23. We cover the blanks with a warm blanket until completely cooled.

24. Such cucumbers are perfectly stored in the apartment. Bon appetit.

Pickled cucumbers in jars for 1 liter of water with essence

Ingredients:

• Salt - 2 tbsp. spoons
• Sugar - 2 tbsp. spoons
• Vinegar essence - 2 teaspoons
• Currant and cherry leaves - 2 leaves each
• Dill - to taste
• Coriander - 1 tbsp. spoon
• Peppercorns - 15 pcs.
• Cucumbers - 2 kg.
• Water - 1 liter
• Bank 3 l. - 1 PC.

Cooking method:

1. Thoroughly wash the cucumbers, cut off the ends on both sides. Fill with cold water and leave for 3 hours.

2. Banks are well sterilized. After 3-4 hours, we put cherry leaves, currants, a sprig - two dill with an umbrella on the bottom of the jars. Add peppercorns and coriander.

3. Then we fill the jar with cucumbers, horizontally and vertically. And immediately pour boiling water for 10 minutes.

4. After the time has elapsed, pour the water from the jar into the pan, add salt, sugar, boiled vinegar essence and bring to a boil.

5. Then pour the cucumbers with the resulting brine and roll up. Turn over and cover with a blanket until completely cool. Then put in storage.

Recipe for cucumbers for the winter for 1 liter with 9% vinegar

Ingredients:

• Cucumbers - 1 kg;
• Sweet pepper - 1 pc.;
• Dill umbrellas - 2 pcs.;
• Garlic - 4-6 cloves;
• Pepper (sweet peas) - 4 pcs.;
• Pepper (black peas) - 8-10 pcs.;
• Bay leaf - 2 pcs.;
• Vinegar 9% - 3 teaspoons;
• Water - 1 liter;
• Salt - 1 tbsp. spoon;
• Sugar - 2.5 tbsp. spoons.

Cooking method:

1. We wash the cucumbers well, from dirt, sand.

2. After soaking with cold water for 1-1.5 hours. It depends on how long ago the crop was harvested.

3. During this time, we will have time to prepare the banks. We wash them well, pour 100 ml. water and put in the oven for 10 minutes at 200℃. Boil the lids for 5 minutes.

4. Sterile jars immediately cover with lids.

5. Place bay leaf and dill umbrellas in a separate cup. Fill with boiling water, leave for 1-2 minutes.

6. Lay out the ingredients. We wash the sweet pepper, cut out the core, cut into small pieces and add to the prepared jars.

8. Then part of the dill umbrellas and garlic.

9. Add allspice 2 peas and 4 black.

10. We begin to lay cucumbers with pre-cut tails.

11. Lay the first row of cucumbers vertically, the second horizontally.

12. On top, put an additional 1 clove of garlic and a little dill.

13. Now fill the jars to the top with boiling water.

14. Cover with sterile lids and leave for 10-15 minutes.

15. After this time, drain the water from the cucumbers into the pan.

16. Cover the cucumbers with a lid.

17. Boil the water again and pour them again for 10 minutes.

18. Now let's prepare the marinade. Take a pot of clean water, add salt and sugar to it. We wait until the salt and sugar are completely dissolved.

19. After the water has boiled, turn it off.

20. We drain the water of the second filling, we do not need it.

21. Fill the cucumbers with marinade. Add 1 teaspoon of 9% vinegar to a liter jar.

22. Close the lid and roll up.

23. Turn upside down. Wrap warm until completely cool. Bon appetit.

Delicious pickled cucumbers with mustard

Ingredients:

• Cucumbers - 10 kg.
• Dry mustard - 0.5 cups
• Dill with an umbrella - 400 gr.
• Garlic - 2 heads
• Cherry leaves, currants - at your discretion
• Peeled horseradish root - 1 pc.
• Water - 5 liters.
• Salt - 400 gr.

Cooking method:

1. We wash the cucumbers, cut off the tails and soak for 5 hours (this is necessary in order for the fruits to be dense).

2. At the bottom of the jars we put mustard, a layer of dill, currants, cherries, horseradish root, a layer of cucumbers on top, then greens and cucumbers again, and so on to the very top (we lay in layers).

3. Boil 5 liters of water in a saucepan, add salt.

4. Fill pickles with mustard with brine. Close glass jars with plastic lids.

5. It is necessary to store such blanks in a cool place. In the cellar, refrigerator.

Cucumbers for the winter in jars with aspirin and vinegar

Ingredients:

• Vinegar - 50 ml.
• Aspirin - 3 tablets
• Sugar - 3 tbsp. heaped spoons
• Salt - 2 tbsp. spoons
• Cucumbers - 2 kg
• Garlic - 5 cloves
• Currant - 3-4 leaves
• Dill with umbrellas - 2 sprigs
• Pepper (allspice) - 3-4 pcs.
• Bank 3 l. - 1 PC.

Cooking method:

1. To begin with, we will sterilize the jars and lids.

2. Then we wash the cucumbers under running water. We cut off the tails.

3. In a three-liter jar, put 5 cloves of garlic, a couple of dill umbrellas, 3-4 currant leaves, then put the pepper.

4. And now we put the fruits. Those that are larger at the bottom, those that are smaller at the top.

5. When the cucumbers are laid, pour them with boiling water to the very top.

6. Cover with a lid and let the jar cool.

7. Now pour water from the jar into the pan, add 3 tbsp. spoons of sugar and 2 tbsp. spoons of salt, 50 ml. vinegar.

8. We are waiting for the brine to boil.

9. In the meantime, add aspirin to the jar of cucumbers.

10. Our brine boiled, pour the cucumbers to the very top.

11. Roll up, wrap with a warm blanket until completely cooled.

Enjoy your meal!!!

To get the most delicious crispy pickled cucumbers, you do not need to have the skill of a head chef. These vegetables are easy to prepare and pickle at home.

Whatever preparations the hostesses make, pickled, crispy cucumbers made at home for the winter occupy a special place. Look at them - already drooling!

Here (in this article) the best recipes for pickled cucumbers are collected in one place (I created a menu for convenience):

In winter, no festive table, salad or sandwich for breakfast can be imagined without them.

In order for the appetizer to turn out to be truly pleasant, tasty and fragrant, it is necessary to properly roll up the vegetables, adding the required amount of spices and seasonings. Therefore, we propose to consider several detailed recipes.

Sweet pickled cucumbers for the winter per 1 liter, like Bulgarian

The second name of conservation is “Cucumbers in Bulgarian”. They taste sweet and sour. Perfectly stored in the cellar, refrigerator.

This cooking recipe can be found in many cookbooks of grandmothers and mothers. The quantity of the indicated ingredients is calculated for a jar with a capacity of 1 liter.

Products

• small cucumbers;
• onion turnip - 60 gr;
• granulated sugar - 50 grams;
• garlic - three cloves;
• table salt (without additives) - 30 g;
• bay leaf - 1 pc.;
• peppercorns - to taste;
• sprigs of fresh dill;
• table vinegar - 45 ml.

How to cook pickled cucumbers for the winter?

Rinse the jar with soap and soda solution, dry in the oven. Boil the lid.

Peel the onion from the husk. Cut into several slices. Rinse cucumbers with a foam rubber sponge, put in an enameled container, pour ice water and leave in a cool place for 2-3 hours. Don't forget to change the water from time to time.

Put spices, peeled garlic cloves and tightly cucumbers on the bottom of a glass container. Place dried dill sprigs on top.

Boil clean, filtered liquid in a separate container. Fill the prepared jar with contents. Cover and leave on the kitchen counter for 10-15 minutes.

Carefully drain the liquid back into the pan, add sugar and salt. With regular stirring, bring to a boil and cook until the bulk ingredient is completely dissolved. Remove from heat, add acid and stir.

Pour hot marinade into clean, sterile jars. Cover tightly and turn over. Wrap in a warm blanket. Store in a cellar or refrigerator after cooling.

Pickled cucumbers with citric acid like in the store

According to this recipe, I manage to get the awesome taste of pickled cucumbers like in a store. Try it yourself and compare with store copies - the same thing.

Ingredients

• cucumbers for 2 liter jars;
• dill - 4 sprigs;
• mustard seeds - 1 tsp;
• table salt - 60 g;
• granulated sugar - 50 g;
• cherry leaf - 2-3 pieces;
• lavrushka - 2 sheets;
• garlic - 10 cloves;
• citric acid - 5 g (per jar);
• peppercorns - 5 pcs.;
• filtered liquid - 1 liter.

Cooking recipe like in a store

Rinse cucumbers well and soak for several hours in cold liquid. Peel the garlic and cut each clove into several pieces. Rinse and dry aromatic herbs.

Wash the jars with a soapy soda solution, sterilize over water vapor, and boil the lids for several minutes.

Cut off the tips of the cucumbers, put them tightly in the prepared container along with aromatic herbs, spices and garlic. In a separate saucepan, bring the liquid to a boil and pour it into jars. Cover and leave the containers on the kitchen table for a quarter of an hour.

Strain the water back into the pan, add salt, sugar. Bring to a boil with regular stirring, cook for 3 minutes until the dry ingredients dissolve.

Remove the finished brine from the stove. Pour prepared jars with them and add citric acid to each. Close the container tightly, turn over and cool under a fur coat. Store the workpiece is allowed in the cellar or refrigerator.

And try some more delicious recipes:

Pickled cucumbers in a 1.5 liter jar

Do you have a lot of jars with a capacity of 1.5 liters in the house? Then we offer you an unusual recipe for pickled cucumbers.

In winter, all family members will appreciate the tasty, bright preparation. The carrot, which is part of the dish, makes the appetizer not only fragrant, but also very healthy. It is in a large container that the appetizer will look unusual and original.

Compound

• small fresh greens - 1.6 kg;
• carrots - 150 grams;
• white onion - 100 grams;
• sprigs of mint - 4 pcs.;
• black peppercorns to taste;
• sheet of horseradish, cherry and black currant 4 pcs.;
• table salt - 90 gr;
• granulated sugar - 60 gr;
• filtered water.

Cooking method

First of all, it is necessary to prepare all the ingredients: onions, carrots - peeled, aromatic herbs - washed, dried, and vegetables - washed, dried and cut off as needed.

Chop the prepared onion into rings, carrots into slices, and cut the cucumbers into 4 parts.

Wash the jar with soap and sterilize. Place spices and aromatic herbs on the bottom of the container. Then spread the onions, cucumbers, carrots in layers. Thus, spread the vegetables until the ingredients and space in the container run out. Cover with lids.

Boil water in a separate saucepan, fill the jars with the contents, hold for 10-15 minutes and drain the liquid back.

Add sugar, salt. With regular stirring, bring to a boil and cook until the bulk products are completely dissolved. Remove from the stove, pour in the acid and immediately pour over the fruits. Roll up tightly, turn over, wrap and cool. Store in the cellar.

Pickled cucumbers for the winter - crispy in a 3 liter jar with currants

Do not want to add acetic acid to the marinade. Then we propose to consider the recipe for pickled cucumbers with the addition of red currants. The preparation is very beautiful and tasty.

Products:

• how many cucumbers will go into a 3-liter container;
• red currant - 60-80 g;
• garlic cloves - 3 pcs.;
• horseradish root - 5 g;
• granulated sugar - 25 g;
• table salt - 35 g;
• black peppercorns - 9 pcs.;
• currant leaves - 3 pcs.

Recipe

Prepare vegetables: wash and soak in ice water. Wash the jars with soap and dry in the oven. Put the specified, peeled spices and aromatic herbs on the bottom of each container.

Cut off the ends of greens and place them tightly in jars with processed berries. Boil the filtered liquid in a saucepan and pour over. Cover and leave for 10-20 minutes.

Filter the water back into the pan, add salt and sugar. Bring to a boil while stirring regularly.

It is important that the bulk components are completely dissolved. Pour the finished marinade into a container with greens. Cover and put in a pot of cold water for further pasteurization. The time for this process will take 5 minutes.

Remove carefully and screw tightly. Store in refrigerator or cellar.

Useful and interesting:

Pickled crispy cucumbers with vodka: a recipe for the winter in a cold way

Just do not think that the taste of vodka will be felt in the marinade. Not at all! On the contrary, you will not be able to feel the smell of vodka. But in fact, good vodka or cognac gives our green fresh fruits a steady crispness and strength.

The basis

• cucumbers of any size,
• cooking strength - 3 tablespoons,
• vodka - 75 grams,
• filtered water - 1.5 liters per 3-liter container,
• currant and horseradish leaves,
• dill umbrellas,
• garlic,
• celery,
• peppercorns (allspice, white and black).

Marinate in jars of any size

Soak the washed fruits in a bowl of cold water. After 3 hours, take it out and wipe it with a towel. Buttocks are cut and sorted by size.

We spread half of the spices and herbs on the bottom. Then vertically cucumbers and the second part of spices. If the container allows you can still layer the fruit.

Now salt and vodka. Fill up to shoulders with water and twist for the winter. Store in a cool place. If you want to taste pickles now, then after 3-4 days you can try. During this time, they will have time to marinate.

Pickled cucumbers for the winter: crispy without sterilization

The simplest and most popular method of preserving greens with the addition of acetic acid. The main ingredient is made without much hassle, and as a result, the workpiece is crispy, tasty and juicy.

Ingredients

• small cucumbers - 3 kg;
• salt for canning (per 1 liter of liquid) - 45 gr;
• granulated sugar - 30 grams (per 1 liter of brine);
• table vinegar - 30 ml (per 1 liter);
• garlic - 2 cloves;
• peppercorns, bay leaf, fresh dill (twigs or umbrellas) to taste.

Recipe

Using a foam sponge, rinse the greens in cool water. Put in a food bucket and pour over ice liquid. Leave in a cool place for 3 hours. The longer the vegetables are soaked, the crispier they become.

Advice! To obtain a tastier preservation, it is recommended to change the liquid 3 times additionally for the entire time of soaking.

In the meantime, it is necessary to prepare the container in which the greens will be preserved. To do this, it must be thoroughly washed with a soap and soda solution. Dry in the oven at a temperature not exceeding 100 degrees.

Rinse the prepared greens, dry. Peel the garlic from unusable parts, chop into slices.

Put spices on the bottom of clean jars: peppercorns, garlic and aromatic herbs. Then tightly cucumbers, in which the “butts” are previously removed. Boil the water, not forgetting to measure in order to calculate the required amount of spices for preparing the marinade.

Pour boiled water, hold for 10 minutes and drain it back. Boil and repeat the procedure 1 more time.

Bring the liquid to a boil, add sugar, salt. Boil until complete dissolution of bulk components. Turn off heat and add acid. Stir and fill jars with contents with hot marinade.

Close tightly, turn the lid down and wrap with a warm blanket. After cooling, store.

Pickled cucumbers with mustard for the winter in liter jars

Instead of acetic acid without sterilization or with it, I often use mustard. And you can combine mustard seeds and vinegar. There will be nothing bad from this compatibility, on the contrary, vegetables will acquire a new piquancy and become even more attractive in terms of snacks.

I got this recipe for pickles marinated with mustard, horseradish and currant leaves from my mother and grandmother. Watch the video:

The most delicious and crispy pickled pickles for the winter according to a classic recipe

The presented classic step-by-step recipe consists of the simplest ingredients. The blanks are appetizing, they taste like barrel-salted cucumbers.

Cooking feature - it is allowed to use greens of any size, including overripe ones.

What will be needed?

• cucumbers, how many will go into a 3-liter glass jar;
• table salt not iodized - 4 tbsp (in the marinade) and 2 tbsp. additionally;
• carnation;
• black peppercorns;
• allspice;
• fresh dill - twigs and umbrellas.

Pickling method

Wash fresh fruits, put in a suitable container and pour ice liquid. Leave in this form for 2 hours, not forgetting to change the water regularly.

In the meantime, wash the jars with soap and dry in the oven. Arrange prepared cucumbers in sterile containers in layers along with aromatic herbs and seasonings. Add the specified amount of coarse salt and pour clean filtered water.

Cover with a lid and shake the contents gently so that the salt spreads evenly.

The lid needs to be removed, and a gauze napkin should be placed on the neck, after wetting it with water. Sprinkle 2 tablespoons of coarse salt on top.

Leave the containers in this form for 2 days. During the specified time period, the brine in the jar will become cloudy. There will be a smell of barrel vegetables, which indicates that it is time to move on to canning.

Carefully remove the gauze, strain the liquid into a saucepan and put on the stove. Bring to a boil and heat for 1-2 minutes. Pour hot brine into a jar, close tightly and turn over. Cover with a warm blanket and leave in this form until completely cooled.

Pickled pickles for the winter recipe without vinegar with apple juice

Apple juice will help replace acetic acid. Such a preparation perfectly diversifies the nutrition of people with diseases of the digestive system.

The step-by-step recipe for cooking is quite simple and at the same time unusual. From the indicated amount of ingredients, you will get 2 jars with a capacity of 1 liter.

You need

• small fresh cucumbers - 2 kg;
• apple juice (clear) - 2.3 l;
• rock salt - 60 gr;
• granulated sugar - 60 gr;
• mint - 2-3 leaves;
• dill - 2 umbrellas;
• carnation - 2 inflorescences;
• black peppercorns - 4 pcs.

pickled cucumber recipe

Wash jars with soap and dry in the oven. Rinse cucumbers, put in a suitable container and pour cold water. Soak for 2-3 hours.

Rinse mint, dill umbrellas and other spices, pour over with boiling water.

Put processed spices and aromatic herbs into prepared glass containers. Tightly and neatly arrange the cucumbers. Cover with a lid.

Let's start preparing the marinade. To do this, pour apple juice into an enamel pan, add salt and granulated sugar. With regular stirring with a plastic spatula, bring to a boil and cook until the bulk components are completely dissolved.

Fill the cucumbers, roll up tightly, turn over. Wrap with a warm blanket, and then put away for storage in the cellar or refrigerator. The maximum shelf life of this blank should not exceed 6 months.

Advice! You can replace apple juice with grape, apple-pumpkin. In this case, from aromatic herbs it is necessary to use cherry leaf, lemongrass.

Video recipe: Pickled cucumbers with Chili ketchup for the winter

We will cook vegetables in liter jars. A wonderful quick and easy recipe.

When you start cooking and marinating, make sure that household members do not attack you. And then the cucumbers will not live up to conservation - they will be eaten right there - they turn out so tasty!

We watch the video, everything is in order and described in detail:

How to pickle cucumbers for the winter

In order for pimply vegetables to turn out tasty, fragrant and crunchy, you must follow a few simple recommendations:

Use only high quality raw materials. It is recommended to select fruits of medium size with pimply and elastic skin.

Aromatic herbs and spices must be used to add flavor and prolong a longer life. It can be leaves of cherry, currant, horseradish (root), allspice and black peas, clove inflorescences, mustard seeds.

Be sure to soak the greens. The more often you change the water, the crispier they turn out.

Instant Pickled Cucumbers in a Bag in 2 Hours: Dry Quick Pickling Method

Finally, I will share a quick recipe. I want to taste fresh green summer fruits already salted right now. There is no urine to look at them - they ask to open a jar.

No, we will not touch the finished ones, but we will cook according to a quick recipe in a bag.

According to this classic recipe, lightly salted cucumbers with garlic and herbs are prepared.

We'll need

• fresh gherkins a little over half a kilo,
• dill umbrellas,
• spoon of salt
• 2 cloves of garlic.

Quick marinating recipe in a bag

Wash the fruits, remove the "butt". And for quick salting and pickling, cut into four parts.

Fold in a bag and add garlic and herbs. Salt and mix thoroughly by hand - straight with your hands.

Tie cellophane and shake vigorously several times. Then they are placed in another bag so that the brine that the vegetables will give does not run away. And leave for 2 hours - let them be salted and saturated with spices.

After 2 hours you can enjoy a quick snack.

By the way, I have an article where I tell how to cook quick and tasty lightly salted cucumbers to eat at least tomorrow -

Bon appetit!

Today I got a long article - I wanted to tell everything in one topic, without splitting it into pages. So that all possible recipes for pickled cucumbers are in one place.

I want to take this opportunity to ask you, dear readers, what recipes you can recommend for such a preparation for the winter. Share below in the comments.