Pickled cucumbers are small crispy. Recipes for pickling cucumbers for the winter in jars

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

Canned cucumbers for the winter - delicious recipes

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

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

Did you know?

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

Canned cucumbers - cooking technology

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

Canned cucumbers with spices for the winter

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

Cooking method:

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

Canned cucumbers (quick way)

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

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

Pickled cucumbers without sterilization and without the addition of vinegar

On three-liter jar:

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

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

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

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

• Cucumbers with mustard

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

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

• Cucumbers with aspirin

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

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

• Cucumbers with calcium chloride (crispy)

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

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

Canned cucumbers with onions and horseradish for the winter

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

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

Delicious canned cucumbers for the winter

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

Cooking method:

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

Cucumbers in tomato sauce

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

Cooking method:

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

Pickled gherkins with their own hands

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

Cooking method:

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

Canned sweet and sour cucumbers

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

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

Cooking sequence:

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

Bulgarian canned cucumbers

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

Cooking method

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

Chopped canned cucumbers

For a liter jar:

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

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

Cooking sequence:

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It is already the middle of summer and in many gardens cucumbers are growing with might and main. They have already eaten, so it's time to clean them for the winter. Indeed, in the cold season it is very tasty to add them to, and winter. So it's time to take care of the presence of jars of salting on the shelves in the cellar.

Today I will focus on marinades. After all, we want to get moderately sweet and moderately salty cucumbers, without a strong and intrusive vinegar smell and with a pleasant crunchiness on the teeth.

And is responsible for this correct composition brine. I will give all recipes for 1 liter of water. If you close three liters, then multiply all the ingredients by 3, if you have two-liter jars, then respectively by 2. I think that there is nothing complicated in this.

Let's briefly describe the cooking process so that you just have to choose the recipe for the marinade itself for pouring.

So, fresh, not prickly cucumbers need to be washed and dried. If they were collected yesterday and have already lost some moisture, then they need to be soaked in clean water 2 or 3.

We always cut off the ends a little. If the fruits are prickly, then after soaking, carefully wipe them clean with a sponge, then the fruits will become smooth.

Spices usually take the following (I will immediately indicate their number per 1 liter jar):

• 2 allspice peas,
• 5 black peppercorns,
• dried cloves - 2 pcs,
• a piece of capsicum,
• cherry leaves - 5 pcs,
• currant leaves - 5 pcs,
• 1 garlic clove
• 5 slices of horseradish root,
• a couple of horseradish leaves
• 2-3 dill umbrellas,
• 3 bay leaves.

Of course, not all of this list immediately fit into banks.

For example, we often put dill umbrellas, peppercorns and horseradish. Rarely add garlic. Because I believe that it softens the fruits and they become less crispy.
The main highlight is the marinade.

So, I think the most popular brine recipe is the one in which there is vinegar. It preserves the workpieces well and they do not sour longer.

Ingredients:

• 1 tsp without top 70% vinegar,
• 20 g salt
• 14 g sugar.

1. So, let's start with the fact that we have already put spices and cucumbers in jars.

2. Set to boil right amount water and fill it with a jar of ingredients. This is done in order to keep the green fresh color of the cucumbers and warm them up a little.

3. After 5-10 minutes, drain this liquid into a container and add granulated sugar, a spoonful of salt and a spoonful of vinegar. As soon as we saw that the brine was seething, then without wasting time, we immediately fill the jars to the very neck. Beware, it's very hot right now!

4. We take a wide pan, close the bottom with a towel and put the jars out. Pour into a saucepan warm water on the shoulders of the container. Attention! We do not use cold water, otherwise our jars may crack due to temperature changes.

5. And sterilize 5-6 minutes. Then immediately roll up the lids and turn all the containers upside down. So we will check whether the tightness is broken and whether air enters the workpiece.

6. We send cucumbers "under a fur coat" for 12 hours.

Pickle option with aspirin per 1 liter jar

Aspirin is also an acid, like citric and acetic, it can extend the shelf life of canned food. But to enhance the effect, add a little lemon to it.

Attention! Before preparing, make sure that none of your household is allergic to acetylsalicylic acid.

Ingredients for 1 liter of water:

• 1 aspirin tablet
• 1 tsp without a slide of citric acid,
• 1 tbsp salt,
• 1 tsp Sahara.

1. Fill the filled jar with boiling water, cover with a lid and a towel. Let the vegetables warm up for 15 minutes.

2. Drain the boiling water from the jar. And inside we spread aspirin and a spoonful of citric acid.

3. We put water on the stove to boil, in which we stir sugar and salt.

4. Bring to a boil and fill the jars. We immediately twist the lids and put them upside down under a towel to cool naturally.

Recipe with lemon (no vinegar) and no sterilization

Another popular recipe, which does not require sterilization of the contents. But it definitely requires steam treatment and high temperatures cans.

Brine for 1 liter of water:

• salt - 2 tbsp. without a slide
• granulated sugar - 2 tbsp. with a slide
• lemon acid- 1 incomplete teaspoon.

1. This stage is standard everywhere: brew cucumbers with boiling water, cover them with a lid and leave for 15 minutes. Then pour the liquid into a saucepan.

2. And now, on the basis of this drained water, we prepare the marinade. Mix sugar and salt in it.

3. Bring the brine to a boil.

4. Before pouring the filling into each jar, pour citric acid. And only then pour boiling water. We do not waste time and immediately roll up the banks.

There is another option to use a lemon - add it to the boiling brine not immediately, but after turning off the fire.

Method for preparing sugar-free marinade for lightly salted cucumbers

IN salted cucumbers usually we do not put horseradish leaves, he does not have time to fully give up his flavor.

Also in the recipe for this marinade, we removed the sugar. He is completely useless here, because we just need to soak a little salt brine pulp.

1. We wash the cucumbers and cut them lengthwise into four parts.

2. Put them in a deep enameled container and mix with dill and garlic. You can add allspice for piquancy.

3. And prepare the brine:

• 1 tbsp salt,
• 1 liter of water.

4. Heat up saline solution until boiling, and pour vegetables.

5. Cover with a lid and remove the cucumbers to infuse for 6-8 hours.

Sweet marinade for pickling cucumbers

And we have lovers of everything that is sweeter. For these incorrigible sweet tooth, I have prepared more sweet recipe pickle than you are used to seeing.

Ingredients for 1 liter of water:

• Sugar - 150 g,
• Salt - 40 g,
• 1 tsp lemons.

1. All preparatory stages similar to the previous ones. Filled jars are also filled with boiling water.

2. We warm the container and vegetables for 10 minutes, then pour the liquid into the pan and turn on the fire.

3. Pour sugar, salt and lemon into the jars themselves.

4. As soon as the water boils, remove it from the heat and fill the jars. Here you can not hesitate, otherwise the desired temperature will drop and proper sterilization of jars and vegetables with steam and boiling water will not occur.

Preservation brine with 9 percent vinegar

I have familiar housewives who do not use vinegar essence in blanks. Therefore, I give the ratio of ingredients with 9 percent vinegar.

For 1 liter of water:

• salt - 1 tbsp,
• granulated sugar - 1 tbsp,
• vinegar 9% - 30 g.

1. Pour cucumbers with boiling water for five minutes.

2. Then drain the brine and set it to heat up again.

3. Stir in it a spoonful of salt and sugar, and pour a spoonful of vinegar into the jars themselves.

4. We are waiting for the marinade to boil and fill them with cucumbers.

5. We roll up the lid, turn it over and under a fur coat.

I consider the selection complete, this is the ratio of the necessary seasonings for the brine, which will make the taste balanced and the texture of the vegetables crispy.

Happy cooking!

Crispy pickled cucumbers for the winter can be prepared without sterilization. Many housewives advise, instead of sterilization, pour jars of cucumbers with boiling water 2-3 times for 10 minutes, and only then pour cucumbers with marinade. Banks are mainly used with a capacity of 1 and 3 liters.

Crispy pickled cucumbers are the dream of any housewife for the winter, even vodka is added to the marinade so that the cucumbers are crispy. Below we will consider such a recipe. delicious cucumbers with vodka. Cucumbers pickled in this way are crispy and very tasty.

How to pickle cucumbers so that they are crispy

Traditionally, with the beginning of the first summer harvest, housewives begin to pickle cucumbers for the winter. To make them crispy and tasty, you should pay attention to some subtleties of the pickling process:

• To prepare the marinade, use ordinary, non-iodized salt;
• Do not abuse garlic pickling - it is believed that garlic makes cucumbers softer;
• To preserve the hardness of cucumbers, when canning, it is better to use the method of multiple pouring with hot marinade;
• For pickling, use cucumbers picked no later than a day before;
• One way to keep cucumbers crispy is to add 1 tbsp to each jar. l. vodka;
• To prevent voids from appearing in pickled cucumbers, pre-soak the cucumbers in very cold water for 2-3 hours. Try not to heat up the water;
• For canning, pick up small healthy cucumbers, with thin skin and dark pimples;
• After rolling up the jars, do not wrap the cucumbers with a warm blanket so that they cool down faster;
• To make cucumbers crispy, put blackcurrant leaves, oak leaves, horseradish leaves or root in jars;
• For greater hardness of cucumbers in a jar, put mustard seeds in the marinade;
• If possible, use clean, spring water, without chlorine.

Pickled fragrant cucumbers perfect for snacks and cooking variety of salads very easy to cook at home. Marinating with vinegar or citric acid will add spice to cucumbers and make them especially tasty. Crispy pickled cucumbers in jars for the winter will always turn out if you follow simple rules when canning.

How to choose and prepare cucumbers for pickling

Pickled cucumbers are necessarily made with vinegar. They turn out spicy, sweet-sour, with a spicy smell and always crunchy. For pickling, it is important to choose the right varieties of cucumbers.

There are salad cucumbers that are not suitable for canning, because they have a thin skin and are soft. When poured with marinade, they will become even softer and will not crunch. At lettuce cucumbers white pimples or they are generally smooth.

Before pickling, cucumbers should be washed, cut off the tails and poured with cold water for 2-3 hours so that they are saturated with moisture. This should always be done, no matter what recipe you pickle them with.

For pickling and pickling, you need to choose cucumbers with black spikes, which are quite sharp. In such cucumbers, the flesh is denser than in lettuce.

Pickled cucumbers contain the pigment flavonin, which is not found in cucumbers with white spikes. It is this pigment that prevents cucumbers from becoming limp and soft. Therefore, the choice of cucumbers for pickling is a very important point.

It is also important that the cucumbers are fresh, not sluggish, resilient, with a green tail. If the cucumbers are too dark in color, this indicates an excess of nitrates. For preservation use only rock salt. Iodized salt should not be taken for these purposes!

Jars and lids should be washed with baking soda. In recipes, where necessary, also sterilize jars. The lids must be sterilized by boiling them for 5 minutes. You need to roll cucumbers with hot lids, which you can get out of boiling water with tweezers or a fork.

Dill with umbrellas and garlic are always put in pickled cucumbers. It is these additives that give cucumbers their unforgettable smell. It is important to take dill green, not yellow and not dry, otherwise the jars may “explode”.

Crispy pickled cucumbers with citric acid - a recipe for the winter

Do you want to prepare cucumbers for the winter without vinegar? Then especially for you - a recipe for crispy pickled cucumbers with citric acid. To taste, they are absolutely in no way inferior to vinegar. The same crispy, dense, whole, sweet and sour, very tasty.

the site recommends cooking cucumbers pickled with citric acid without sterilization. Instead, you can use triple filling brine, that is, pour boiling liquid over the vegetables several times, warming the cucumbers in the jars well so that they evaporate.

Due to the triple filling and the addition of lemon, preservation is perfectly stored even in a city apartment. It is most convenient to roll cucumbers in 1 liter jars, but if this volume is not enough for your family, you can safely use a 3-liter container, proportionally increasing the number of ingredients.

Ingredients (per 1 liter jar):

• Cucumbers - 500 g;
• Bay leaf - 1 pc.;
• Black pepper, peas - 4 pcs.;
• Garlic - 2 cloves;
• Dill umbrellas - 2 pcs.;
• Citric acid - 0.5 tsp;
• Chili pepper - 1 ring;
• Cherry leaf - 1 pc.;
• Horseradish leaf - half a leaf

Ingredients (for the marinade - enough for 3 jars of 1 liter):

• Water 1.5 l.;
• Sugar - 4 tbsp. l.;
• Non-iodized salt - 2 tbsp. l.

Cooking method:

1. Cucumbers need to be soaked in cold water, then they will be crispy. We wash and soak the vegetables in advance for 3-4 hours, the water should be ice cold, you need to change it several times. At the same time, we prepare the container - we wash the jars with soda and sterilize over steam, in the microwave or in the oven;

If someone doubts that the jars are not sterilized, then you can take half a glass of vodka or alcohol, pour it into a washed jar, close the lid and rinse the entire jar with a lid from the inside with vodka. And so are all the banks. This amount of vodka is enough for the entire harvest season.

2. At the bottom of each 1-liter jar we put dill umbrellas, a little chili, horseradish and cherry leaf, garlic, black peppercorns and bay leaf;
3. Cut off the ends of the cucumbers. We fill the jars, laying the vegetables in such a way that they are packed as densely as possible. If the cucumbers are large, then you can lay them vertically, and cut the top one in half;
4. Bring to a boil in a kettle clean water(still without additives). We fill boiling water cucumbers in jars. To prevent the glass from cracking, we put a wide blade of a knife under the bottom. Cover the jars with lids and let them warm up for 10 minutes. Then we drain this water into the sink, we no longer need it and helps to get rid of contaminants that could get into the jar of cucumbers and herbs;
5. While the cucumbers have not yet had time to cool, re-fill them with clean boiling water. We leave for 10 minutes. After the second steaming, drain the water, but this time into a saucepan, where we will prepare the marinade. Everything is simple here, you just need to add salt and sugar - for 1.5 liters of water you will need 4 tbsp. l. sugar and 2 tbsp. l. salt (this amount is enough for 3 cans of 1 liter each). Bring the brine to a boil and boil for 2 minutes;
6. In each jar we fall asleep 0.5 tsp. citric acid and pour brine to the very top. Then we twist / roll up with sterilized lids;
7. We turn the workpiece upside down, wrap it with a warm blanket and leave it in this position until it cools completely. Keep home preservation can be in the cellar or in a cool place, protected from sun rays. Shelf life - 1 year.

Everyone was faced with the fact that after a few days, jars of cucumbers begin to become cloudy. This is due to the fact that at least one cucumber with emptiness inside is caught in the jar. So, to prevent this from happening, before salting, as you cut off the ends, you need to pierce the cucumber with an ordinary knitting needle, and the jars will not become cloudy.

For long storage in the apartment we prepare delicious pickled cucumbers in a special way so that they remain crispy in jars for the whole winter. Pickled cucumbers will be stored for a long time, if during the cooking process they are poured with boiling water twice, this method is called " double fill". Without sterilization, jars do not explode, and cucumbers turn out beautiful and incredibly crispy.

Crispy pickled cucumbers for the winter without sterilization

Summer is cooking time delicious preparations for the winter. Mandatory dish, which housewives should try - cucumbers that do not require sterilization, but they turn out crispy.

The proposed options for preparing pickles are suitable for residents of apartment buildings. You can store jars not in the basement, an ordinary pantry will do. You can preserve cucumbers in a liter, two-liter, three-liter jar. It is better to salt in a liter, this is just enough for 1 meal.

So that the cucumbers do not turn out too soft and have a pleasant crunch, follow a number of rules:

1. It is better to salt young vegetables with dark pimples;
2. 3 - 4 hours before cooking, the fruits are soaked in ice water;
3. For brine, use clean, filtered water;
4. Try cucumbers before cooking, bitter will spoil the taste of the dish;
5. Greenhouse, greenhouse crispy will not.

The recipe for making delicious pickled cucumbers for the winter without sterilization is quite simple and does not take much time. Such an appetizer will not go unnoticed even on the festive table.

For a family of 5 or more people, it is best to pickle cucumbers in 3 liter jars. Of course, the result will not differ in any way from liter ones, in the end, all the same crispy, tasty, pickles will be obtained.

Ingredients for a 3 liter jar:

• Cucumbers - 10-12 pcs. (how much will fit in the jar);
• Currant leaves - 2 pcs.;
• Citric acid - at the tip of a knife;
• Allspice peas - 5 pcs.;
• Garlic - 2 cloves;
• Bay leaf - 2 pcs.;
• Horseradish leaves - 3 pcs.;
• Dill umbrellas - 2 pcs.;
• Sugar - 1 tbsp. l.;
• Salt - 2 tbsp. l.;
• Water - 2 liters.

Cooking method:

1. Rinse jars and lids with baking soda. Let the cucumbers soak in cold water for at least 2 hours. Prepare all the necessary ingredients;
2. Put a pot of water to boil, and in the meantime fill the jars as written in the next step;
3. At the bottom of the jar, put dill umbrellas washed with cold water and a few currant leaves. Fill the jars with cucumbers to the middle, and again put dill umbrellas with currant leaves in a new layer;
4. Fill now to the very top with cucumbers. And put 2 garlic cloves cut in half on top. Cover with a lid, set aside and in the meantime fill the other jars in the same way;
5. Fill up the jars boiled water and leave covered for 10 minutes. And we set clean water to boil again (as much as it took and was used in the first pour);
6. Once 10 minutes have passed, drain the water from the jars into the sink;
7. Now add spices to them: black pepper and allspice, 2 tbsp. l. salt, sugar, citric acid on the tip of a knife and 2 aspirin tablets;
8. Fill the jars with new boiled water and roll up. Turn over and wrap as usual.

Be careful with lids, because even new lids come across terrible and let air through. You always have to check. When washing jars, draw water, close and check whether water is running or not.

Pickled cucumbers for the winter - you will lick your fingers recipe

We offer you a simple and delicious option, which is worth trying at least once for every housewife - pickled cucumbers for the winter "You will lick your fingers." In the cold season, they are perfect for both Ukrainian hot borscht and mashed potatoes with meat. Elastic, fragrant, crunchy and in moderation spicy cucumbers will become great snack at a festive feast.

Ingredients (per 3 liter jar):

• Cucumbers - 2 kg.;
• Garlic - 3 cloves;
• Water - 2 liters;
• Horseradish root - a piece;
• Dill - 2 umbrellas;
• Currant leaf - 3 pieces;
• Salt - 120 g.

Cooking method:

1. Rinse cucumbers with spices thoroughly. It would be good to keep the fruits in icy spring or filtered water for 2-3 hours;
2. We put the prepared vegetables for fermentation in a bottle or any glass, enameled, ceramic dishes;
3. We put seasonings on the bottom, cucumbers on top. Dissolve salt in cold well water. Pour the prepared vegetables with this solution. We cover the container, withstand three days;
4. We try. We make sure not to peroxide. As soon as you like the taste, we begin to close;
5. We take out cucumbers from the brine, lay them out on liter jars. Between the fruits we place garlic and horseradish roots;
6. Fill with drained boiling brine. Withstand 15 minutes;
7. Drain, boil, and re-fill the workpiece. Let's stand again;
8. After the third time we cork. We are waiting for cooling and take out pickles for storage in the cellar.

Do not use for conservation tap water. Due to the chlorine content, the fruits will become soft.

Crispy pickled cucumbers with mustard - a recipe for the winter

Every housewife dreams that her pickles will delight and give pleasure, and she herself has heard many enthusiastic reviews about her cooking. To please everyone around you and remain satisfied with your painstaking and tedious work, you need to know the recipe for the pickle that you are going to cook.

Ingredients (based on 3-liter jars):

• Cucumbers 1 kg (10-12 pieces);
• Cherry leaves - 6 pcs.;
• Dill umbrellas - 6 pcs.;
• Currant leaves - 6 pcs.;
• Garlic - 6 cloves;
• Fresh hot pepper - 1 pc. medium size, enough for 6 rings;
• Bay leaf - 3 pcs.;
• Mustard grains - 1.5 tsp;
• Vinegar - 150 ml;
• Black peppercorns - 15 pcs.;
• Sugar - 6 tsp;
• Salt - 6 tsp

Cooking method:

The process of preparing cucumbers with mustard is quite simple and easy to implement.

1. Wash, soak and clean pickled cucumbers;
2. Pour boiling water over dill umbrellas, currant and cherry leaves, then drain the water;
3. At the bottom of each jar (pre-sterilized), send 2 dill umbrellas, 2 currant and cherry leaves. Also put there 2 rings of spicy green fresh pepper and 1 finely minced garlic clove. Next, place 1 bay leaf and 5-6 peas of black allspice;
4. For each cucumber, carefully remove both tips and place them in a jar - first vertically, stacking them tightly against each other, and then horizontally to effectively fill the space to the neck;
5. When there is no free space left, add one more finely chopped garlic clove on top;
6. Now fill the jars with boiling water, cover with lids and leave for 20 minutes;
7. After 20 minutes, drain the water from the cucumbers, covering the neck of the jar with lids so that the contents do not spill out. Next, put the water drained into the pan on the stove and boil;
8. Pour boiling water over the cucumbers again, cover with lids and leave in this form for another 20 minutes;
9. Drain the water from the jars again, then pour 0.5 teaspoons of mustard grains, 2 heaping teaspoons of salt, 2 heaping teaspoons of sugar into each jar. Next, pour 50 grams of vinegar into glass containers. And then pour boiling brine, which was drained from the cans;
10. Now you can roll up the jars with lids.

The pickling process does not eliminate the nitrates found in these foods. That is why it is important to cut off the ends of cucumbers (they have the highest concentration of nitrates) and soak them in water to reduce the level of nitrates.

Now you know all the subtleties of canning cucumbers with mustard.

This recipe will allow you to quickly and effortlessly make excellent workpiece harvest cucumbers for the winter, the taste of which will delight everyone. Crispy, moderately spicy and salty, dense and hard cucumbers will become great addition to any table, and the hostess will bathe in praise. Try and enjoy!

Sweet crispy pickled cucumbers for the winter - a recipe for 3 liters

Summer is in full swing, and the first juicy cucumbers have already ripened, so it's time to take on the recipes for pickled sweet cucumbers for the winter. This recipe for pickled sweet crunchy cucumbers can be used even by inexperienced hostess because it is very simple and does not take much time to prepare. Its main advantage is that it is not sterilized.

Ingredients (for a 3 liter jar):

• Cucumbers - 2 kg;
• Garlic - 3-4 cloves;
• Dill greens - 40 g;
• Bay leaf - 1 pc.;
• Horseradish leaves are small - 2 pcs.;
• Hot peppers - 1-2 circles;
• Parsley and celery greens - 6 g each.

Ingredients (for sweet marinade per 1 liter):

• Sugar - 90 g;
• Apple cider vinegar 6% - 200 ml;
• Salt - 40 g;
• Water - 800 ml.

Cucumbers should be pre-soaked in cold water for 2-4 hours to obtain a dense crispy pulp.

Cooking method:

1. The most suitable cucumbers for seaming are small fruits with dense pulp and small seeds;
2. We thoroughly wash vegetables and spices from dirt, and then put them in a jar;
3. Pour the contents of the filled containers with boiling water. Pour water into the center so that the jar heats up evenly;
4. We cover the jars with sterilized lids and leave them for 5-6 minutes. The cooled water must be drained, brought to a boil and pour boiling water a second time. After 5 minutes of exposure, drain the water again;
5. Next, prepare a sweet brine: put sugar, salt and vinegar in boiled drained water. We expect and pour the contents of the jar with boiled brine;
6. We roll up the jar with a lid and get canned cucumbers without sterilization.

Due to hot pepper, cucumbers turn out sweet and spicy, so who is contraindicated in spicy food - do not put pepper.

Well, as you may have noticed, the sensational topic of this season is on the agenda - pickled cucumbers, which turn out to be crispy, and they will be prepared using only the most delicious recipes. So we pickle crispy cucumbers in liter jars for the winter.

Crispy pickled cucumbers for the winter - recipe for 1 liter

Ingredients (per 1 liter jar):

• Cucumbers - how much will fit in a jar;
• Horseradish leaf - 1 pc.;
• Cherry leaf - 1 pc.;
• Dill umbrella - 1 pc.;
• Black peppercorns - 4-5 pcs.;
• Vinegar 9% - 1 tbsp. l.;
• Garlic - 2 cloves;
• Sugar - 2 tbsp. l.;
• Salt - 1 tbsp. l.

Cooking method:

1. Cooking cucumbers: put them in a basin and pour cold water for 2-3 hours. After that, wash and cut off the ends on both sides;
2. We take jars and put dill, horseradish leaves, currants and cherries in them. Horseradish can be taken as a root. We also put pepper, bay leaf and garlic. If needed spicy cucumbers you can put hot pepper;
3. Next, fill the jars with cucumbers. They should be tight enough;
4. After that, add sugar, salt and vinegar;
5. Fill with boiling water, close the lid and set to sterilize;
6. After that, roll up the lids, wrap with a towel and leave to cool;
7. As soon as the jars have cooled, we remove them for storage.

Next, let's talk about canning cucumbers for the winter, look for new ways to prepare delicious preparations, share our findings and ideas. An easy way to keep cucumbers strong and crispy, to avoid spoilage and exploding cans, is to pickle cucumbers with vodka.

Crispy pickled cucumbers with vodka - a recipe for the winter

One way to extend the shelf life of cucumber and tomato blanks is to add vodka to the marinade. IN this case alcoholic drink acts as a preservative and is completely safe for children, so you should not consider such a recipe for crispy pickled cucumbers with vodka for the winter food exclusively for adults.

In addition to vodka, vinegar, salt with sugar and spices are added to the marinade. Cucumbers, as in any other cucumber recipe for the winter, it is better to choose pickled varieties, medium-sized, dense, with pimples.

Before laying the cucumbers in jars, fill them with cold water for several hours. This proven method will make them elastic, bring back freshness and make them crispy.

Ingredients (per 1 liter jar):

• Medium-sized cucumbers - how much will fit;
• Vodka - 1 tbsp. l;
• Horseradish leaf - 2-3 pieces;
• Hot pepper - 1/3 pod;
• Garlic - 2 cloves;
• Allspice - 4-5 peas;
• Umbrellas of dried dill - 2 pcs;
• Vinegar 9% - 1.5 tbsp. l.;
• Sugar - 1 tbsp. l.;
• Salt - 1 tbsp. l.;
• Water.

Cooking method:

1. Soak the cucumbers in cold water, changing the water two or three times if possible. We withstand 2-3 hours;
2. Carefully prepare jars and lids: wash with soda or other detergent, rinse several times. For safety, you can sterilize the jars and boil the lids;
3. At the bottom of the prepared jars we put a couple of pieces of a horseradish leaf, a large dill umbrella, two pepper rings and a garlic clove cut into plates;
4. We fill the jar with cucumbers. Bigger down, the rest of the space can be filled small cucumbers or cut large ones into 2-3 parts;
5. We put dill, garlic, horseradish and pepper on top of the cucumbers. Pour allspice peas;
6. Fill with boiling water, cover with a lid (do not roll up) and leave for 20-25 minutes to warm up;
7. Drain the water back into the saucepan, boil again and refill. We stand the cucumbers for 15 minutes under a closed tin lid;
8. After the second filling, add salt and sugar to the drained water, bring to a boil. Boil over low heat until the salt and sugar dissolve;
9. Pour vinegar and vodka into a jar of cucumbers. Instead of a canteen, you can use apple, but be sure to look at the fortress - you need vinegar of 9% concentration;
10. Pour the boiling marinade into jars. Pour full so that it spills a little on a plate;
11. We twist tightly tin lids or roll up with a machine. We turn the cans upside down, wrap;
12. We leave jars of cucumbers for additional heating for a day. Then we rearrange for storage in a cool dark room or put in a pantry. In winter, pickled cucumbers can be served as an appetizer, added to salads, vinaigrettes. Successful blanks for the winter!

Awesome cucumbers - a recipe for crispy pickled cucumbers for the winter

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.

So many different recipes 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 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 preparations 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, cooked homemade preparations in this way can be stored in an apartment with 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, wash the cucumbers thoroughly 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. Arrange the garlic and slices in a jar hot pepper. 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 clean water 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 the jar and close nylon cover. 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 into a jar mustard powder. 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 salting for the winter of your green vegetables. Choose your favorite, or better yet, try them all. After all, everyone has their own uniqueness.

Enjoy your meal!

I present to you my favorite preparation for the winter. I love to eat them not only with a side dish, but just before lunch or dinner. They perfectly prepare the body for eating and awaken the appetite.

And how many benefits in such an appetizer! Crispy pickled cucumbers perfectly retain the entire set nutrients and beneficial nutrients. Alimentary fiber of this vegetable can have a beneficial effect on gastrointestinal tract. A cucumber pickle, as you know, perfectly relieves a hangover and destroys pathogenic bacteria in the human body.

So, I am happy to share with you the most delicious recipes crispy cucumbers that will certainly delight you this winter. Try spinning your blanks on them and then write in the comments which one you liked the most.

This preparation was taught to me by my beloved grandmother. I remember these crispy cucumbers from childhood. incomparable taste and appetizing aroma. Mmm… lick your fingers, be sure to try it!

• cucumbers
• Vinegar 9%
• horseradish leaves
• dill umbrellas
• Bay leaf
• Black peppercorns
• Garlic
• Sugar

Cooking method:

Rinse the cucumbers and fill them with cool water for an hour and a half. After soaking, cut off their edges (tails).

In each jar, after preliminary sterilization, put two or three dill umbrellas, the same number of bay leaves, and a few cloves of garlic. Also to give the workpiece exquisite aroma I recommend that you add parsley, cherry or currant leaves. Pack the cucumbers tightly into the jar.

Meanwhile, prepare the marinade. Pour a liter of water into a saucepan and add three tablespoons of sugar, two tablespoons of salt and 100 ml of 9% vinegar to it. Marinade should be brought to a boil and kept on fire for three to five minutes.

Lay a rag in the pan and place our blanks there. Pour the boiling marinade into jars and cover them with sterilized lids. Add boiling water to a saucepan and place it on the stove. As soon as you see that the water is boiling, soak for a couple of minutes and remove the first batch of crispy pickles from the heat.

Wrap the blanks in a blanket and leave in the kitchen to cool completely.

Crispy pickled cucumbers in 1.5 liter jars: a winter recipe

This twist option is always used by my aunt. She believes that the more spices in the jar, the tastier cucumbers. And she is not a fan of soaking cucumbers for two or three hours before pickling them. Therefore, if you also have a deficit over time, make a blank according to your aunt's recipe.

We will need:

• cucumbers
• 1.5 liter jars
• Dill
• Parsley
• horseradish leaf
• sporysh
• Cherry and black currant leaves
• horseradish root
• Bay leaf
• Garlic
• Black peppercorns
• Sugar
• Acetic acid 70%

Cooking method:

Rinse parsley, dill, knotweed, currant, cherry and horseradish leaves, cut into a cup and mix. Then spread this mixture of herbs along the bottom of the blank jars. Wash the cucumbers, remove the tails and place them tightly in jars. Top add bay leaves and garlic cloves.

Wash the horseradish root, peel and cut.

In each jar, place a tablespoon of horseradish root (due to it, our pickled cucumbers will turn out crispy) and a few pieces of black peppercorns.

Pour boiling water over jars with blanks and cover them with lids.

After twenty minutes, using a special lid, drain the water from each jar into the sink.

Prepare the marinade. To do this, add one full tablespoon of salt and two incomplete tablespoons of sugar to a liter of boiling water. When the marinade boils, pour it into jars and add a teaspoon of 70% acetic acid to each.

Screw the lids on the jars and shake each of them a little to acetic acid distributed evenly throughout the workpiece. Wrap the blanks in a blanket and leave to cool for a day.

Crispy and sweet pickled cucumbers - recipe for 1 liter (very simple and delicious!)

The taste of these cucumbers is so awesome that you want to eat the whole jar! And most importantly, they are prepared very quickly and simply. My mom used to make these yummy treats for us as kids and we always asked for more.

So take:

• cucumbers
• Three cans of 1 liter
• Salt - 2 tbsp. l.
• Sugar - 200 g
• Vinegar 9% - 200 ml
• Garlic - 6 cloves

Cooking method:

To prepare the brine, add two tablespoons of salt, 200 ml of 9% vinegar and 200 g of sugar to a liter of water. Bring the marinade to a boil, then turn it off and cool. Please note: we have enough ready-made brine for three cans of 1 liter each!

After pre-sterilization, put two small cloves of garlic on the bottom of each jar. And ... we won’t need any more seasonings - in this main secret the simplicity of sweet and crunchy pickled cucumbers! Arrange clean and dry vegetables in jars and fill them with cooled brine.

Lay a rag in the pan and place the jars of cucumbers there. Cover them with sterilized lids and pour water "up to the shoulders" of the blanks.

When the water in the pan boils, wait until the cucumbers change color to marsh. After that, twist the jars and leave them in the kitchen to cool. By the way, such pickled cucumbers are perfectly stored even at room temperature!

The best recipe for pickled cucumbers with red currants (without vinegar)

Julia, a blog reader, shared this recipe with me. According to her, pickled cucumbers with red currants turn out to be simply gorgeous in taste and mega-useful. Well, let's try...

Prepare the following ingredients:

• medium sized cucumbers
• Redcurrant (at the rate of 2 cups of berries per one three-liter jar)
• garlic cloves
• Black pepper (peas)
• black currant leaves
• Dill umbels or fennel seeds
• Salt (at the rate of 50 g per liter of water)
• Sugar (at the rate of 100 g per liter of water)

Cooking method:

First, prepare the red currants and cucumbers. Rinse vegetables and berries thoroughly, cut off the tips of the cucumbers. Spread spices at the bottom of pre-sterilized jars: black pepper, garlic cloves, dill, blackcurrant leaves.

Then tightly lay the cucumbers, while not forgetting to add red currants to them, so that in the end the entire space is filled.

To prepare the marinade, add salt and sugar to boiling water. After a couple of minutes, remove the brine from the stove and fill it with jars of cucumbers to the very top.

Cover the blanks with lids and sterilize in a pot of boiling water for about five minutes.

Remove the jars from the fire and roll them up. Then, in an inverted position, cool them in the kitchen, after wrapping them in a cotton blanket.

Step-by-step recipe for pickled cucumbers in a bag (quick and easy)

The preparation for this recipe is simply amazing in taste. The main thing is not to overdo it with salt, using the indicated proportions.

You will need:

• 1 kg cucumbers
• Small head of garlic
• bunch of dill
• 1 st. a spoonful of salt
• 1 teaspoon sugar

Cooking method:

To make the workpiece crispy, soak the cucumbers in cold water for a couple of hours.

Finely chop the garlic and dill.

Take pre-soaked cucumbers, cut off their tails and carefully place the vegetables in a plastic bag.

Add spices to them: salt, sugar, garlic and dill.

Tie the bag with cucumbers and seasoning tightly, removing air from it, shake it so that the spices are evenly distributed over the workpiece. To be safe, place the cucumbers in another bag.

Put the workpiece in the refrigerator for at least five hours. Shake the bag after a couple of hours and put it back in the refrigerator to make sure the vegetables are well salted. Bon appetit!

Pickled cucumbers with basil for the winter

And these cucumbers are not only crispy, but also delicious in taste. After all, basil gives them a special charm.

Take one 1.5 liter jar:

• Cucumbers - 850 g
• Green basil - 1 sprig
• Purple basil - 1 sprig
• Dill - 1 umbrella
• Garlic - 2 cloves
• Acetic acid 70% - half a tablespoon
• For 1 liter of brine: salt - 1 tbsp. spoon, sugar - 3 tbsp. spoons

Cooking method:

We put green basil, dill and garlic in pre-sterilized jars. Next, we tightly lay cucumbers in them.

Place purple basil on top.

Fill the cucumbers in jars with boiling water, cover them with sterilized lids and leave it like that. After 15 minutes, we drain the water from them using a special cap (I already wrote about it in this article) in beaker to add the right amount of salt and sugar to the brine base. Pour the marinade into a saucepan and put on fire, adding acetic acid.

The second time, pour the cucumbers with boiling water for 5 minutes. This water is no longer needed, so we pour it into the sink. After that, add boiling brine to the jars and roll them up.

Ready cucumbers do not need to be covered when cooling.

Pickled cucumbers like Bulgarian (the most delicious recipe!)

This preparation is perfect for lovers of spicy. Cucumbers prepared according to this recipe are spicy and similar to those sold in stores.

Prepare the necessary ingredients:

• Small size cucumbers
• Onion (cut into rings)
• Black peppercorns
• Allspice
• 2-3 cloves
• Bitter Bell pepper(literally tip)
• Sugar
• Vinegar

Cooking method:

Soak cucumbers for a couple of hours in cold water and cut off their tips. Take an 800 g jar and place in it: 4-5 black peppercorns, two pieces of allspice and cloves, capsicum, onion rings. After that, place the cucumbers tightly in a jar.

Sprinkle salt and sugar on top, and add an incomplete teaspoon of vinegar. Fill the jar with cold water to the top and cover it with a lid.

Put a rag in the pan and put our workpiece there, which should be boiled for about five minutes and removed from the heat.

At the end, twist the jar and enjoy delicious Bulgarian-style crispy cucumbers in the winter. Bon appetit!

Which of these recipes did you like the most? What worked or didn't work for you? Be sure to write in the comments to exchange useful experience! And don't forget to watch the video below the article to learn how to cook even tastier. See you soon!