Very tasty sweet cucumbers for the winter. Classic recipe for pickled cucumbers with dill and garlic

The harvest season is coming to an end. I have already made according to my last year's recipe, and, and and many other goodies for the winter. I also have it in various versions. There are still a few jars left on the spin (I love them very much), and I decided to fill them with sweet pickles for the winter.

The peculiarity of the marinade for these cucumbers is that there is more sugar than salt. Cucumbers are spicy, a little unusual in taste.

To prepare sweet pickled cucumbers for the winter, we need the following ingredients: cucumbers, horseradish root or horseradish leaf, peppercorns, allspice, hot pepper, bay leaf, cloves, garlic, carrots, dill. For the marinade - vinegar, salt and sugar.

I bought cucumbers from the market, so I don't know when they were picked. In order to restore their freshness, I soak them for two hours in cold water. If the cucumbers are just from the garden, then this can not be done.

While the cucumbers are soaked in water, you can prepare the marinade. Put sugar, salt, vinegar into the water. Put the pan with the marinade on a gas or electric stove. We need to boil the marinade.

Peel the carrots, cut into circles or otherwise, cut the horseradish root into circles too. For a liter jar, 2-3 mugs are enough for us.

In the meantime, the marinade is heated on the stove, prepare the jars. Before cooking, I clean the jars, sterilize them over steam. At the bottom we put peas and allspice, horseradish rings, cloves, bay leaves, garlic.

Fill jars with pickles. A liter jar can hold 600-700 g of cucumbers, and a three-liter jar can hold about two kilograms.

We will fit carrots in the free space between the cucumbers - this is how we use the space of the jar more economically. Put umbrellas or sprigs of dry dill on top.

During this time, our marinade has already come to a boil. Let's break it down into jars.

Now we need to sterilize our cucumbers in a water bath. We cover the jars with pre-boiled lids, put them in warm water in a saucepan on a stand and let it boil at a low boil until the cucumbers turn olive in color. It will take just a few minutes.

Well, almost everything is ready. We just have to cork our jars and stand upside down for several hours.

Bon appetit! I hope that you will like the recipe for sweet pickled cucumbers for the winter.

Pickled cucumbers sweet + Canned cucumbers - 15 super recipes

I suggest you prepare delicious pickled cucumbers for the winter. Citric acid is used instead of vinegar in this recipe, and the marinade is made sweetish, and thanks to it, pickled cucumbers also turn out to be a little sweetish. The taste of these cucumbers is such that you can immediately eat the whole jar. Calculation of spices for a 1-liter jar.

To prepare a 1-liter jar of sweet pickled cucumbers, we need:

Cucumbers - how much will go into the jar;

Horseradish leaves - 1-2 pieces;

Dill umbrellas - 2-3 pieces;

Peppercorns - 4-5 pcs.;

Allspice - 3-4 pcs.;

Bay leaf - 3-4 pieces;

Garlic - 3-5 cloves.

For marinade per 1 liter of water:

Sugar - 150 g;

Salt - 40 g;

Citric acid - 1 tsp.

Boil water and pour over cucumbers. Leave for 20 minutes, covered with lids.

After this time, drain the water and measure its amount. Calculate the amount of salt, sugar and citric acid, based on the volume of liquid. I had 3 cans with a volume of 1 liter and 2 cans with a volume of 850 ml, just 1 liter of drained water turned out. Add salt and sugar to water and bring to a boil. Add citric acid at the very end. We also boil the lids.

Pour the marinade over the cucumbers and immediately close the lids. Turn over and leave to cool completely. You don't need to open banks.

You can use both jars with screw caps and roll-tops. Pickled cucumbers are crispy and sweet.

Happy preparations!

For all important questions contact

Canned cucumbers - 15 super recipes

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

1. Canned cucumbers with red currants.
Ingredients: Cucumbers 600 grams; Garlic 2 cloves; Onion one piece; Red currant 1.5 cups; Black pepper, peas three pieces; Carnation three pieces; Water 1 liter; Sugar - 1 tbsp; Salt 2.5 tbsp. ;
Wash cucumbers. Put the spices in the bottom of the jar. Arrange the cucumbers in jars vertically. Currants (0.5 cups) will be cleaned of twigs, sorted and washed. Distribute the berries between the cucumbers. Pour cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes. then we roll up the banks and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currant berries (1 cup).

2. Cucumbers in spicy tomato sauce.
Wash cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.
Prepare: Garlic - 180g, Tomato paste - 150g (3 full tablespoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 31 tbsp. You can add salt to taste as you work. Vinegar 6% - 150 ml, Hot paprika - 1 tsp, Black pepper. they say - 1 tbsp
Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only along. Press the garlic through a press. Add all ingredients except vinegar. We put on a moderate fire. After 0.5 hours, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet either. Let's put out the cucumbers for another 15 minutes. Add the vinegar. The total quenching time is 40-45 minutes. Cover the pot with a lid and let it brew for 15 minutes. We decompose the cucumbers into prepared sterilized 0.5-liter jars. Pour sauce over and sterilize for 25-30 minutes. Close the jars and invert until completely cool.

3. Cucumbers with apples (pickled and salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4 cloves, dill (umbrellas)
cherry leaf, currant (handful), allspice peas 12 pcs., cloves 12 pcs., bay leaf 4 pcs., sugar 5 tsp, salt 4 tsp, vinegar essence 2 tsp. (almost), cucumbers - 1.5 - 2 kg (depending on size)
with apples: Cut the garlic into slices, wash the greens. We put washed cucumbers in clean jars, interspersing them with spices and apple slices (do not peel the peel). Fill the jar with boiling water, let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, pour the brine into the pan again. Boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, pour boiling syrup and roll it up with boiled lids. Banks are turned over and wrapped until cool. Cucumbers are stored at room temperature or in a cool place.
(hot method): Put cucumbers with spices and apple slices in a deep container. In hot water (per 1 liter), we dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cool, then put in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter.
Products: For a 1 liter jar: Cucumbers - how much will it take, Dill umbrella - 1 pc., Horseradish leaf - 1 pc.
Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bulgarian pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetyl (crushed) - 1.5 tablets
Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. At the bottom of the jar put a leaf of horseradish, a sprig of dill, currant leaves. Fill jar tightly with cucumbers. Throw in the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain water into a saucepan. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into jars. Pour cucumbers with boiling cucumber water one jar at a time. To the top. Close the bank immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and put in the pre-prepared "heat". Leave cucumbers pickled for a day.

5. Pickled cucumbers with gooseberries.
The recipe has been tested many times. There are never any misfires. For several years I have been closing cucumbers exactly according to this recipe - jars do not explode, they do not become cloudy.
Products: For four liter and three 700-gram jars: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Currant leaf - 5 pcs, Large horseradish leaf - 1 pc. ,Dill - 1 stem branch with an umbrella, Black pepper - 10 peas, Carnation - 10 flowers, Small horseradish root - 1 pc., Spring water - 3.5 liters, For marinade (per 1 liter of water):, Salt - 2 Art. l.
Sugar - 3 tbsp. l., Vinegar 9% - 80 g
Wash cucumbers thoroughly. Pour cucumbers with cold water for 3-4 hours. Wash greens, dry with napkins. Cut finely. Peel the garlic and horseradish root and chop finely. Put everything in a bowl and mix well. Cut off the "bottoms" of the cucumbers. Sterilize jars. In each jar, put a tablespoon of a mixture of herbs and garlic with horseradish. Lay the cucumbers tightly, pour a handful of washed gooseberries on top. Boil water, pour cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, vinegar to the water drained from the cucumbers. Boil the marinade over low heat for 10-13 minutes. Pour the marinade over the jars to the top so that it even flows out a little. Boil lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers over, hold them under the covers for another two days.

6. Pickled cucumbers for the winter.
Products: For a 3-liter jar: Cucumbers - 2 kg, Dill (umbrellas) - 3-4 pcs., Bay leaf - 2-3 pcs.
Garlic - 2-3 cloves, Horseradish root - 1 pc., Horseradish leaves - 2 pcs., Cherry leaves - 1-2 pcs.
Or oak leaves (optional) - 1-2 pcs., Celery, parsley and tarragon - 3 sprigs each
capsicum and Bulgarian (optional) - 1 pc., black peppercorns - 5 pcs.
For brine, for 1 liter of water: Salt - 80 gr.
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After that, rinse the cucumbers with clean water, wash the greens and put everything in a prepared jar. Lay spices, cucumbers, spices and cucumbers in layers on the bottom of the jar, lay dill on top. Prepare a brine (dissolve salt in cold water), pour cucumbers with brine to the very edge of the jar. Cover with cheesecloth and leave at room temperature for 2-3 days. After that, when a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers in the jar again. Immediately cover with the prepared lid and roll up. Turn the jar upside down, on the lid, carefully wrap (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar.
The recipe for pickles without vinegar allows you to make fragrant and crispy cucumbers for the winter.
Products: Cucumbers - 1 kg, horseradish root - 50 g, garlic - 1-3 cloves, bay leaf - 1-2 pcs.
oak leaves - 1 pc., cherry leaves - 1 pc., black currant leaves - 1 pc., mustard (grains) - 1-3 pcs., dill - 30-40 gr, dill (seeds) - 2-3 pcs. , For brine:, Water - 1 l, Salt - 2 tbsp.
Cucumbers are placed in jars, poured with brine, covered with lids and kept for 3-4 days at room temperature (for lactic acid fermentation). Then the brine from the jars is drained and boiled. Cucumbers are thoroughly washed in cold water. They are placed in jars again, adding spices and spices for aroma, density and fragility of cucumbers. Jars with cucumbers are poured with boiling brine and sterilized at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars is the easiest and most delicious recipe.
Products: Water - 1 l, Salt - 50 g, Cucumbers - how much will it take, Spices to taste.
A small amount of cucumbers can be salted without pasteurization in glass jars. Fresh, preferably of the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with boiling (but it can also be cold - this is a cold way of pickling cucumbers) 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin cans boiled in water, but they are not rolled up, but put at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and corked with a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.

9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Products: For a three-liter jar: Cucumbers - how much will it take, tomatoes - how much will it take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp, bay leaf - to taste, pepper peas - to taste
onion - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., leaves of cherry, currant, oak - 3-4 pcs., amaranth (amaranth) - 1 sprig
At the bottom of a dry steamed jar, put dill, horseradish, 3-4 leaves of cherries, currants, oak, a sprig of amaranth (so that the cucumbers crunch). Put cucumbers (tomatoes) in a jar or make a platter. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 liters) - carefully so that the jar does not crack. Roll up immediately, turn upside down and wrap until completely cool.

10. The secret recipe for awesome cucumbers "You will lick your fingers"
Products: Cucumbers - 4 kg, Parsley - 1 bunch, Sunflower oil - 1 cup (200 grams), Table vinegar 9% - 1 cup, Salt - 80 grams, Sugar - 1 cup, Black ground pepper - 1 dessert spoon, Garlic - 1 head.
4 kg of small cucumbers. My. You can trim the ponytails and noses slightly. Cucumbers, which are larger, cut lengthwise into 4 parts. Cut the smaller ones in half lengthwise. Place prepared cucumbers in a bowl. Finely chop a good bunch of parsley and send to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not fill a 100-gram glass to the top on your finger). Pour a glass of sugar, a dessert spoon of ground black pepper into the resulting marinade for cucumbers. Cut the head of garlic into slices and into the pan. We are waiting for 4-6 hours. During this time, the cucumbers will release juice - in this mixture, pickling will take place. We take sterilized 0.5 l jars and fill them with pieces of cucumbers: we put the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. We take it out, roll it up tightly. Put the jars upside down, wrap them in towels until they cool completely.

11. Pickled cucumber salad
An excellent recipe for cucumbers for the winter.
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pieces, Carrots - 1 piece, Garlic - 1 clove, Dill seeds (dry) - 1 teaspoon, Bay leaf - 1-2 pieces, Allspice - 2 peas, For marinade (for 8 cans of 0.5 liters): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Table vinegar - 1 cup
0.5 l jars with lids must first be sterilized. Wash cucumbers. We clean the onions, 2-3 medium onions, 1 carrot are consumed for each jar. cut across with centimeter washers. We also cut the onion into thin rings, and rub the carrots on a coarse grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice pepper. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so to the top of the jar we alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 g of salt in it (about 3/4 of a 100-gram cup), 150 g of sugar and pour in a glass of table vinegar at the end. Pour jars with boiling marinade, cover with lids and sterilize for 35 minutes at a low boil. We take it out, roll it up tightly, you can turn it over, but if you want to keep a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover the pickled salad - let it cool until the next day.

12. Lightly salted cucumbers with vodka.
Ingredients: cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaf, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. salt.
Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put them in a saucepan, add peppercorns and put cucumbers on top. Prepare a brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers "Sharp"
Ingredients: 1 kg of small cucumbers, 4-5 cloves of garlic, ½ pod of hot pepper, a large bunch of dill, 6 tbsp. coarse salt
Take young and elastic cucumbers, rinse. Trim off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. At the bottom of the jar, place 2/3 of the total amount of dill and thinly sliced ​​garlic. Then lay out the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Put salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and again pour the cucumbers with the resulting saline solution. Cover the jar with a saucer, on which place a small weight, such as a small jar of water. Leave cucumbers at room temperature for 2 days.

14. Summer salad for the winter.
In a sterile jar (I have 1 liter), put 3-4 sprigs of dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a hot pepper ring, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips ( pepper, I always take either yellow or orange for a variety of colors), then cut the cucumbers, but not thinly, and tomatoes (it is advisable to take tomatoes that are strong, fleshy, well brown, so that they do not sag and turn into porridge). When laying vegetables, tamp a little. Then put 4-5 pieces on top. allspice, 2 cloves, 2-3 bay leaves. Prepare the brine: for 2 liters of water, 0.5 cups (250 g) of sugar, 3 tablespoons of topless salt, when it boils, pour 150 g of 9% vinegar and immediately pour the brine into jars (this brine is enough for 4-5 liter jars) . Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll up.
In winter, when serving, drain the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour vegetable oil to taste.

15. Assorted marinated granny Sonya.
For 3 l. jar: Marinade: 2 tbsp salt, 6 tbsp sugar, 100 g vinegar 9%
At the bottom of the jar we put a leaf of grapes, 1 leaf cr. currants, 1 leaf black. currants, a bunch of dill along with an inflorescence, 2 laurels. leaf, horseradish root (the size of an index finger), 1 pod of hot pepper, 10 black peas. pepper, 2 cloves of garlic. We put vegetables in a jar (anything - cucumbers, tomatoes, onions, sweet bell peppers, cauliflower, white cabbage).
Pour 1150 ml of boiling water (1 liter 150 ml) into each jar. Let stand for half an hour. Then pour all the water from the jars into a large saucepan (or two), add salt, sugar, vinegar, boil for 2-3 minutes. Now pour the marinade back into the jars, close the lids, turn them upside down and wrap them in a warm blanket.

The season of harvesting vegetables, fruits and berries for the winter is in full swing. And we are not far behind, we have already made a lot of jam, frozen berries and mushrooms. Canned salads, cucumbers and tomatoes.

But the harvest is rich, especially a lot of cucumbers this year. Every day you shoot a small bucket from the bushes. Already as soon as they were not salted this year -,. But all these are “quick” options, you can’t stock them for the winter.

For longer storage, they must be preserved. And we have already done it in several very interesting ways - this, and a delicious recipe. But there are other, no less interesting ways in which simply wonderful blanks are obtained.

We now live in our house, and I keep all the blanks in the basement. It is warm as it is in a normal room. And before we lived in an apartment, and I kept the blanks either in the pantry or just under the bed. So all today's recipes are suitable for storing jars in the apartment.

This is the most simple recipe for harvesting our green vegetables. This - should be in the piggy bank of every housewife. When you know, and most importantly understand how to cook in a simple way, then any, even the most complex recipe will be possible.

Therefore, I propose to start with it.

We will need (for a 3 liter jar):

• garlic - 3 - 4 cloves
• hot chilli pepper - to taste
• black peppercorns - 10 pcs
• allspice - 3 pcs
• clove buds - 4 - 5 pcs
• horseradish leaf - small, or half
• currant leaf - 6 pcs
• cherry leaf - 8 pcs
• dill - 4 - 5 umbrellas with sprigs
• sugar - 3 tbsp. spoons
• salt - 3 tbsp. spoons
• vinegar 9% - 2 tbsp. spoons

For a 3 liter jar, you will need about 1.5 liters of water, provided that the jar needs to be filled tightly.

Cooking:

1. Wash the fruits and pour cold water for 2-3 hours. This will allow them to take in the missing moisture, which will subsequently make them tasty and crispy.

2. Then rinse again under running cold water and cut off the ends. If they are small, then you can cut off the tip only on one side, where the “tail” is.

Try to keep them all about the same size in the jar. This will allow them to marinate evenly.

3. Peel and cut the garlic into slices.

4. Rinse greens and leaves and scald with boiling water. Then discard in a colander.

5. Wash the jar thoroughly with soda and sterilize using one of the known methods

• for a couple
• in the oven
• in the microwave

Rinse the lid for rolling with soda and pour boiling water over it, then cover with a lid to keep warm. Or boil it in a separate pan.

6. Put a piece of horseradish leaf on the bottom of the jar, about 5-6 cm long. Then lay out 1/3 of the dill and currant and cherry leaves, well, or about that part.

The horseradish leaf will not let the brine become cloudy, and the cherry and black currant leaves will not only give their flavor note, but will also keep the cucumbers crispy.

We will put the greens on the bottom, in the middle and on top. So roughly calculate where you put how much.

7. Cucumbers, respectively, will be located in two large layers. Therefore, we spread them on greens up to half the jar.

On each of the laid out layers lay out a little garlic. It must also be distributed evenly throughout the volume of the jar.

8. In the middle, lay out the second layer of greens and leaves, as well as a mixture of peppers.

9. Next, lay out the fruits, already to the very top. Sprinkle the layers with garlic. Leave room on top for another layer of greenery and leaves. Be sure to put another piece of horseradish on top.

Try to pack the fruits very tightly. The tighter you put them, the crispier they will be.

10. Pour salt and sugar on top, shake the jar slightly so that it all wakes up.

11. Put water to boil in a saucepan. Pour two liters into it for the first time. Then salt the excess.

12. Prepare vinegar, let it be ready, so as not to forget to pour it in when necessary.

13. When the water boils, carefully, so as not to burn yourself, pour it into the jar to the very top. Cover with a metal lid and let stand for 7 minutes. During this time, gently, but rather vigorously, rotate the jar from side to side to release air bubbles.

In order not to scratch the table with a jar during rotation, even before pouring water, place it on a rag or towel.

Do not open the lid!

14. Put a plastic lid with holes on the neck and drain the water into the pan. Put it back on the fire and bring to a boil.

At the same time, put the kettle on to boil. When refilling the marinade, it will be a little lacking. Therefore, we will need additional boiling water.

While the marinade is boiling, cover the jar with a metal lid.

15. As soon as the marinade boils, and the boiling water in the kettle is also ready, pour the marinade into the jar first, then the vinegar, and then add the missing water from the kettle.

The liquid should reach the very edge of the neck. So that when you close the jar with a lid, it even slightly overflows. From this moment on, it is strictly forbidden to open the cover.

16. The jar should again stand on a rag or towel. We will again rotate the jar for 5 minutes (periodically, of course) and expel air bubbles. They will still come out of the “butt” cut.

Do not open the lid!

17. After 5 - 7 minutes, tighten the lid with a seamer.

18. Then turn the jar over and cover with a blanket, leave it in this position until it cools completely.

19. Then turn over to the usual position and store. A dark, cool place, such as a pantry or basement, is suitable for this. In any case, do not store jars near heating appliances.

Such a blank is stored well for a year, and even two, unless, of course, it lives up to these times.

The product is moderately salty, moderately sweet, crunchy and tasty!

Video on how to preserve crispy cucumbers

According to this option, we, in our family, have long been making delicious preparations from cucumbers. We can say that this is our family recipe.

Its plus is that the fruits are always very tasty and crispy, and all thanks to only one of the ingredients - aspirin. The fact that we add it to the marinade allows us not to add a lot of vinegar to it. Therefore, vegetables are not sour at all.

Also, this method allows the workpiece to be well stored. When there are rich harvests, you make quite a lot of them, and it happens that you don’t even eat during the season.

So such a blank is quietly stored for two seasons.

Try to cook at least a couple of jars, and I think that you will always cook like this later.

By the way, the recipe was shot specifically for the Secrets of Home Economics blog. So I invite you to the channel, subscribe, and press the bell. Thus, you will be the first to see new publications.

How to cook delicious and crispy cucumbers

This recipe has another cooking option. The composition of the ingredients is the same. But here you can use a different bookmark and fill method.

To do this, we need two pots of water. Pour half the volume of water into one, and pour more into the second so that it is enough for pouring.

1. Put half of the greens, leaves and garlic on the bottom of a sterilized jar. Greens must be doused with boiling water. Put pepper and cloves there.

2. Put the cucumbers with cut ends into a colander and when the water in the incomplete pan boils, lower it, together with the contents, into boiling water. Stay there for 2 minutes.

Then quickly transfer everything to a jar.

3. Put the second part of the greens and garlic on top. Sprinkle salt and sugar.

4. Pour boiling water up to half, pour in vinegar and add the second half of boiling water.

5. Close the lid and roll up the machine.

6. Turn the jar over and leave it under the blanket until it cools completely.

I'm just sharing with you all the ways and options that I know so that you know them. But I myself use the filling in the first way, since I consider it more reliable in terms of heat treatment.

By the way, in both the first and second versions, we use two fillings only on the condition that the fruits are small.

If they are large, then it is better to pour three times. That is, they should be twisted during the third filling.

Harvesting for the winter without sterilization with aspirin

This is a very good recipe, and in my opinion it produces the most delicious cucumbers. Although probably calling this or that recipe the most delicious is not entirely true. After all, everyone has different tastes, and if for one the most delicious vegetables are obtained according to one recipe, then for another - in a different way.

Someone likes sweet preparations more, someone, on the contrary, salty ones. Someone prefers a barrel taste, and someone prefers a sour marinade.

Therefore, before I start describing the recipe, I immediately want to make a reservation that this is the simplest and most delicious recipe of all that I prepare, in my opinion. I have been preparing for it for a long time. And I got it from my mother, she still preserves them in this way. That is, it can be considered our family property.

And how many leaflets I have already written with his description, and distributed to my friends. And I know that many of them now only cook according to it. This means that they also recognized it as the most delicious. Which is incredibly nice.

I already have a similar description of it on my blog. According to this scheme, I canned, where, along with cucumbers, I pickled tomatoes, carrots, cabbage and zucchini. Therefore, I decided not to repeat myself and write how to preserve just cucumbers.

This recipe has one feature - I use quite a bit of vinegar essence as a preservative and aspirin. And I don't sterilize. Interesting?!

The advantage of such a marinade is that the fruits do not turn out sour. I tried a lot of pickles while visiting. And many of them have the same drawback - they are too sour! And behind this acid, no other taste is felt. In this case, it turns out that it was possible to save the workpiece for the winter, but there is a big loss in taste.

The method proposed below corrects this shortcoming completely. And in winter, with each open jar, we have invariably tasty cucumbers in a light transparent brine. And you can crunch them even just like that, even add them to any salad, even cook the first and second courses with them.

We need for a 3-liter jar:

• cucumbers - 20 - 25 pieces (depending on size)
• small tomatoes - 3 - 4 pieces
• garlic - 3 - 4 cloves
• dill - 6 - 7 umbrellas (or less, but with branches)
• horseradish leaf - 0.5 pcs
• blackcurrant leaf - 4 pcs
• cherry leaf - 7 - 8 pcs
• tarragon - 1 sprig
• black peppercorns - 10 pcs
• allspice peas - 3 - 4 pcs
• red chilli pepper - to taste
• cloves - 5 buds
• salt - 3 tbsp. spoons
• sugar - 2 tbsp. spoons
• vinegar essence 70% - a little more than half a teaspoon
• aspirin - 2.5 tablets

A three-liter jar usually takes 1.5 liters of water, plus or minus a little. This is provided that the jar is filled very tightly. What, in principle, should be achieved.

Cooking:

1. Wash the fruits, put them in a basin or bucket and pour cold water over them. If the fruits are collected recently, then leave them in the water for 2 - 3 hours. If enough time has passed after their collection, then hold them in water for 4-5 hours. This will allow them to remain crispy for the entire period of long winter storage.

Always soak a vegetable with a margin, according to the principle “let it be better than not enough.” You can never accurately calculate how many fruits we can put in a jar, it depends on their size.

2. After the time is up, drain the water, and rinse the fruits again thoroughly under running water. Then cut off the ends. Try the tip from the side of the tail, it should not be bitter.

3. Fold the fruit on a towel to drain excess water.

4. Rinse all leaves, tarragon and dill. Pour boiling water over them, hold in it for a minute, and pull out. Also put everything on a towel.

5. Peel the garlic, dividing it into cloves. If they are not very large, then leave them whole. If large, then cut into pieces.

Garlic is very tasty in a pickled state, and therefore I try to leave the cloves whole. And sometimes I even break the recipe and add a few more cloves than the recipe says. It doesn't interfere with the taste at all.

But do not be zealous with this, excess garlic makes the finished product soft.

6. Wash the tomatoes. Make two or three punctures with a toothpick at the point where the branch is attached.

Tomatoes can not be added, but we will need them to give taste and better preservation. Tomatoes contain natural acid, and in part they can also be considered a kind of preservative.

7. Also prepare all the peppers, salt, sugar and 70% vinegar essence. I always use the essence in conservation, it is much easier for me to use it, and I never make a mistake with it.

Because often there are recipes where it is simply written “vinegar” - “so much - that”, and you only have to guess what percentage this vinegar has. Because of this, mistakes often occur, and if the vinegar is not added, then the jar may explode, and if it is poured, then the cucumbers will turn out to be too sour.

Prepare everything at once so that you don’t forget anything in a hurry. When my daughter was not yet as old as she is now, she could, for example, forget to put salt in a jar. And in winter, having opened such a jar, we received them completely unsalted.)))

8. Wash the jar and metal lid (not self-screwing) with soda and sterilize using one of the known methods. It is better to do this in advance so as not to lay the ingredients in a hot container.

9. Now that we have everything ready, let's start making a bookmark.

The first layer lay out half a portion of a sheet of horseradish. Part of other leaves and dill. In total, we will lay out the greens in three layers - at the bottom, at the top and in the middle, so divide the contents into 3 parts.

10. Immediately lay down all the peppers in their variety. Red hot capsicum (it can be green, but always hot) add to taste. Consider the degree of its sharpness and your taste preferences. I usually cut off a piece of 1.5 - 2 cm from the pod.

And remember that it is the sharpest in the seeds, so it is better to clean them out if you decide to add this part of the pod.

11. Start spreading the fruits. Put bigger down, smaller up. Sprinkle randomly with garlic cloves.

Spread them as tightly as possible, literally squeezing where you can.

12. Put a second layer of greens and two tomatoes in the middle.

13. Then cucumbers and garlic again. Then two more tomatoes and a layer of greens.

Leave some room for salt and sugar. We also immediately pour them into the jar in the right amount.

14. Put the water to warm up, we will need 1.5 liters of boiling water. You can boil the desired amount in the kettle.

15. Put the jar on a rag or napkin. Pour boiling water into it to the very top and cover with a sterilized metal lid.

Air bubbles will begin to emerge from the cut points. They need help getting out of the bank. To do this, we put our hands on the sides of the can and begin to turn it from side to side, as if shaking it slightly. Thus, stand the jar for 5 - 7 minutes, periodically shaking it.

16. Then remove the metal cover and put on a plastic one with holes. Prepare a saucepan and pour the brine into it. Put the saucepan on the fire and bring the contents to a boil. Let it boil for 1 - 2 minutes.

In the meantime, put the kettle on to boil, we will need additional boiling water.

17. In the meantime, the water boils, crush the aspirin tablets. Let me remind you that for a 3-liter jar we need 2.5 tablets.

18. Pour it into the jar, right on top. And as soon as the brine boils for a couple of minutes, immediately pour it back into the jar.

As we can see, there is no longer enough liquid. To do this, we should already have a kettle of boiling water ready. But first you need to prepare the vinegar essence. And holding in one hand a spoon with essence, and in the other teapot, pour both at the same time. All the essence, and as much boiling water as needed so that it is poured under the very neck.

19. Immediately cover the jar with a metal lid.

From this moment on, the lid can no longer be opened under any pretext!

20. Let the jar stand in this position for 5 minutes, while rotating the jar again, expelling air bubbles.

21. Then screw the lid on with a seamer.

If large cucumbers were laid in the jar, then there should be three fillings. And only with the third you can screw the lid.

22. Turn the jar over and cover with a blanket. Leave in this position until completely cooled.

23. Then turn over again, and put it already, as usual. Store in a dark, cool place.

Such a blank is stored perfectly, and at least a year, at least two. Long-term storage does not affect the taste in any way.

They are moderately salty and sweet, slightly sour, crispy and have a pleasant taste. The brine has the same pleasant taste, it turns out light and transparent. And you can drink it if you want, it also turns out very tasty.

Here's a recipe! Although it turned out to be large, it is actually very simple. And most importantly - what is the result!

By the way, I didn’t tell you about one of the advantages of this recipe. Every year I preserve my cucumbers on it, for probably 35 years now. For all these years, not one of the cans has “taken off”. Over the years I have lived both in the south and in the north; both in the apartment and in the house - and in any conditions, the jars are stored perfectly!

"Assorted" of tomatoes and cucumbers

According to the recipe given above, you can also cook wounded vegetables. This is very convenient, especially when you preserve in three-liter jars. In this case, you get two delicious snacks at once.

As I said, the recipe is exactly the same. The only thing we need is fewer cucumbers and more tomatoes.

In this case, use not very large tomatoes. Plum-shaped varieties, such as ladyfingers, are excellent. They are quite fleshy, with a thick enough skin, which allows you to keep the tomato as a whole. And so that the tomato does not burst, it must be pricked with a toothpick in two or three places near the “butt”.

Or you can use cherry tomatoes, they are small and elastic, and. As with the use of some tomatoes, and with other vegetables.

When laying out, first put greens and spices, then cucumbers. Then greens again, and already tomatoes. Place greens on top as well.

There are also two fills, as already described. We use salt, sugar, vinegar essence and aspirin as preservatives (2.5 tablets per 3-liter jar).

So this recipe is universal. According to him, we prepared assorted dishes, according to him today I brought to your attention a recipe for cucumbers, and now this option.

But in fact, there are a lot of recipes for cooking cucumbers with tomatoes. And here is one of these recipes, I would like to offer you to watch in video format.

Tomatoes themselves are an excellent preservative, as they contain a lot of acid in their composition. And they are even offered to be closed with screw caps.

So choose a recipe to your taste and cook as you like best, and according to the recipe that you liked more.

Canned Cucumbers with Citric Acid

According to the previous recipes, we made blanks without sterilizing the jars. And using this recipe as an example, I would like to tell you how to preserve with sterilization.

Usually sterilization is required for fruits in which vinegar is not added. And although in this recipe we will add citric acid to the marinade, we cannot do without additional protection for successful storage.

We will need (for a 3-liter jar):

• cucumbers - 2 kg
• garlic - 3 - 4 cloves
• dill with seeds - 2 tbsp. spoons
• horseradish - 0.5 sheet (or 1 teaspoon grated)
• black peppercorns - 4 - 5 pcs
• allspice - 3 - 4 pcs

For brine per 1 liter of water:

• salt - 1/4 cup or 3 half tablespoons
• sugar - 1 tbsp. spoon
• citric acid - 1 tbsp. spoon

Cooking:

1. Wash jars and lids with soda and sterilize.

2. Soak the fruits in cold water for 2-3 hours. Then wash thoroughly and cut off the ends.

Do not use very large specimens, medium-sized or medium-sized vegetables are suitable for this recipe.

3. Put all the seasonings and herbs in a jar. Then lay out the cucumbers. For better salting, it is better to place them in a vertical position. But you can lay out in this way, especially if the fruits are small.

4. A three-liter jar will need about 1.5 liters of water. Therefore, all the ingredients for the brine will need to be taken in the right amount.

5. Put the water in the pan on the gas. Add salt, sugar and citric acid and bring to a boil.

6. Pour boiling brine into jars under the very neck. Cover with a metal lid.

7. Put a rag in a large saucepan and pour some water. Slightly heat it on gas and put the jar with all the contents. Add more hot water if necessary.

Ideally, the water should reach the shoulders of the jar, or a little less.

8. Bring to a boil and note the time. For sterilization, we need 20 minutes from the moment of boiling. This is for a three liter jar.

9. After the set time, remove the jar with tongs, make sure that the lid does not open. If air gets into the jar, then it will certainly not be able to be stored for a long time, and in the worst case, it will “explode” altogether.

So take your time and take it carefully.

If, after all, such a nuisance happened, and the lid still moved slightly, then you need to add boiling water to the very neck, cover again and sterilize again for 15 minutes. But in this case, the cucumbers will not turn out crispy, they will simply be digested.

10. Screw on the lid using a special machine. Turn the jar over, put it on the lid and cover with a blanket. Leave in this position until completely cooled.

11. Then turn over to the usual position and store in a dark, cool place.

Canned sweet cucumbers in liter jars

It is very convenient to preserve cucumbers in liter jars, especially when the family is not very large. You open such a jar in winter, and you immediately eat it in the hunt. And it won't stay in the fridge for sure.

In liter jars, you can preserve according to any of the recipes proposed today. But for a change, I offer this version of a sweet blank.

We will need:

• cucumbers - depending on the size
• garlic - 2 cloves
• dill - 2 umbrellas
• horseradish leaf - 1/3 part
• cherry leaf - 2 - 3 pcs
• currant leaf - 2 pcs
• cloves - 1 bud
• black peppercorns - 5 pcs
• allspice - 1 pc.
• vinegar essence 70% - 0.5 tsp

For brine:

For a liter jar very densely filled with fruits, you will need about half a liter of water. For this amount, the required amount of salt and sugar is given.

• salt - 1 tbsp. spoon
• sugar - 2.5 tbsp. spoons

Cooking:

1. Pour cucumbers with cold water and let stand for 2 - 3 hours. Then wash them in clean water and cut off the ends. Lay out on a towel to drain the water.

2. Wash the greens, you can scald it with boiling water and also put it on a towel. Peel the garlic. And immediately prepare all the spices, salt and sugar.

3. In a sterilized jar, put half the prescribed portion of a horseradish leaf. If approximately, then this is a strip 4 - 5 cm from a normal sheet. Then put an umbrella of dill, a leaf of cherry and currant.

Immediately put all the spices and spices and garlic.

4. Lay out the cucumbers. Try to take them in a small size and stack very tightly to each other. In the first row, you can put them next to each other vertically. And only then put the smallest of them on top, that is, horizontally.

5. Leave room for dill, another cherry leaf, currant and horseradish.

6. Boil boiling water in a kettle and pour the contents up to the very neck. Cover with a sterilized lid. Leave for 10 - 15 minutes. The criterion of readiness can be the fact that you can calmly take the jar in your hands.

7. In the meantime, boil the water for the brine, add the prescribed amount of salt and sugar to it, and when it boils, pour in the vinegar essence, then let it boil again.

8. Pour warm water out of the jar and pour boiling brine under the very neck. If there was not enough brine, then add boiling water from the kettle. And it is best to make a pickle with a margin.

9. Cover immediately. Let stand closed for two to three minutes to remove air bubbles, if any. But don't open the lid.

10. Then twist it with a special seaming machine.

11. Turn the jar over and place it upside down under a blanket or blanket. Leave in this position until completely cooled. Then turn over again and put in a dark cool place for storage.

Such a blank is stored well, and you can store it in the apartment in the pantry.

If you want to prepare several liter jars, then simply proportionally multiply the amount of all ingredients by the number of jars.

According to the same recipe, you can harvest even in three-liter, even in two-liter jars. 750 gram jars with screw caps are also suitable.

Preparation with mustard for storage in the apartment

In fact, of course, all today's recipes are intended for storage in an apartment, and this has already been proven many times over. But here is another one of these recipes that may come in handy in your piggy bank.

It is not quite ordinary, and its unusualness is that such a preparation is prepared in a marinade using mustard. Try this canning option. He is also good and has a lot of fans.

Slightly sharp, sour-sweet cucumbers are obtained as a result of this preparation.

Also here, you can see how to sterilize and seal jars. For young hostesses who are just gaining experience, this will be very useful.

And if you like such spicy spicy cucumbers, then there is a whole article on this topic. It gives many interesting recipes using mustard, both ready-made, in seeds and simply in powder. You can get to know the recipes better.

Or maybe someone will be interested in sour vegetables. And for such lovers there is also a certain way

In today's recipes, I tried to offer you only time-tested recipes. All of them are united by the fact that they invariably produce very tasty and crispy preparations. Therefore, feel free to choose any of the recipes and make preparations for the winter.

How to preserve cucumbers so that they are tasty and crispy

These tips will come in handy for any of the chosen methods, so be sure to take them into account.

• before canning, be sure to soak the fruits in cold water for several hours

• cut off the ends on both sides and taste the fruits so that they are not bitter
• fill the jars with fruits very tightly so that you can no longer put any of them in
• so that all fruits are salted evenly, take them of the same size for each of the cans
• be sure to use a horseradish leaf, it will not allow the brine to become cloudy
• use cherry and blackcurrant leaves, they give the necessary crunchiness to the fruit
• a sprig of tarragon gives the taste of barrel cucumbers and keeps them dense and firm
• do not put a lot of garlic, it softens the fruit
• use coarse, non-iodized salt for salting
• for better storage of blanks in an apartment at room temperature before seaming, pour them two or three times with boiling water directly in the jar, each time draining the cooled water. Keep it for 5 - 7 minutes, then drain. Only for the third time fill with brine, and after pouring the vinegar, roll it up.
• be sure to sterilize empty jars and lids
• do not use preservation on which the lid is swollen. It's life-threatening!

These are the basic rules that will allow you to eat delicious cucumbers all winter.

If after reading, or during canning, you have any questions, then ask them in the comments. If I get in touch, I will try to answer you as soon as possible. But of course, it's better to ask questions in advance, since I'm not always at the computer. And sometimes they ask a question right from the place of cooking, and I can only see it after two or three hours. And I can imagine how worried a person is who is not answered on time.

Please treat this with understanding!

But I hope that I wrote everything clearly and in detail, in any case, I tried to make it happen!

Cook, and let you always get the most delicious preparations.

Bon appetit!

Cucumbers in sweet and sour marinade are so unusual in taste that it is even difficult for me to describe them. The fact that they are tasty is a fact, sweet - yes, sour - yes. They are just magical sweet cucumbers with sourness. Such cucumbers can be pickled to treat yourself to a new original dish.

Ingredients:

• Cucumbers - per liter jar. Take better not large cucumbers;
• dill umbrella;
• bulb - one piece;
• garlic - 3 cloves;
• peppercorns;
• vinegar 9% - 4 tablespoons.

• Water - 1 liter;
• salt - 1.5 tablespoons;
• sugar - 3 tablespoons.

Step by step recipecucumbers in sweet and sour marinade for the winter

1. Wash cucumbers, soak in water for 5 hours.
2. Put a dill umbrella, a peeled small onion, 3 cloves of garlic, peas and cucumbers in a prepared jar.
3. Prepare a marinade from water, salt and sugar.
4. Pour 4 tablespoons of vinegar into a jar of cucumbers and pour over hot marinade.
5. Loosely covering the lid, put the sterilized jar in a pot of water, on the bottom of which it is necessary to put a cloth napkin and a wire rack.
6. It takes about 10 minutes to sterilize a jar of cucumbers until the cucumbers change their color to olive.
7. Then immediately roll up the lid, turn it over, and let it air cool.

Pickled cucumbers in a sweet and sour marinade, something unusual, but so delicious! Must try!

For a three-liter jar you will need:

• about 1.5 kg of small cucumbers;
• 2 large cloves of garlic;
• 6 peas of allspice;
• 1 st. sugar (per 1 liter of water);
• 2 tbsp. l. coarse salt;
• 1 sheet of horseradish;
• 2 dill umbrellas;
• 150 ml of 5% vinegar.

Cooking:

1. Wash the cucumbers thoroughly and cut off the tips.

2. Sterilize the jar over steam or in the oven. Then put on the bottom of the jar horseradish, pepper and garlic, cut into pieces.

3. Fold the cucumbers tightly in a jar.

4. Boil 1 liter of water, then add salt and sugar to it. Boil again, and then carefully pour in the vinegar.

5. Pour cucumbers with marinade and sterilize them in a saucepan with hot water (about 90 ° C) for about 30 minutes.

6. Remove the jar from the pan and close it with a metal lid.

7. Turn upside down and wrap with a blanket for about a day.

Sweet pickled cucumbers with carrots and cherry leaves

For a three-liter jar you will need:

• small young cucumbers (about 1.8 kg);
• 2 small young carrots;
• 6 small cloves of garlic;
• 3 cherry leaves;
• cloves and black pepper (5 each);
• 2 dill umbrellas;
• 6 art. l. Sahara;
• 6 art. l. vinegar;
• 2 tbsp. l. salt.

Cooking:

1. Wash cucumbers and carrots thoroughly. Cut off the ends of the cucumbers. Cut the carrot lengthwise into 4 pieces.

2. Put dill and cherry leaves on the bottom of a pre-sterilized jar.

3. Fill the jar tightly with cucumbers, put carrots between them, layer the cucumbers with chopped garlic.

4. Boil water and pour over cucumbers for 20 minutes.

5. Drain the water from the jar, add peppercorns, salt, sugar to it and boil again.

6. Pour cucumbers with brine, add vinegar to the jar and close them with metal lids.

7. Cool cucumbers for about a day turned upside down and wrapped in a blanket. Then rearrange for storage in the cellar.

Spicy pickled cucumbers sweet with turmeric

This recipe for sweet cucumbers includes an unusual ingredient - turmeric. This Indian seasoning gives cucumbers and marinade not only a beautiful yellowish-green color, but also an original taste and aroma.

For a three-liter jar of such cucumbers, you will need:

• 1 tsp turmeric;
• 1 st. l. Sahara;
• 2 tbsp. l. salt;
• 150 ml of 9% vinegar;

Cooking:

1. Wash the cucumbers, cut off the tips on both sides and soak in cold water for 4 hours.

2. Place cucumbers tightly in jars.

3. Boil 1 liter of water, add sugar, salt and turmeric to it, let it boil a little, then carefully pour in the vinegar.

4. Pour cucumbers with hot marinade and sterilize them in the oven (heat to 100 ° C) for about half an hour.

5. Turn the jars of cucumbers upside down, wrap them in a blanket and leave for a day.

Sweet cucumbers will pickle in 2 weeks, and they can be stored in the cellar for the whole winter!