Cucumbers as purchased. Crispy pickled cucumbers like store bought

Note:from the indicated amount of products, 5-6 cans of 0.5 liters will be obtained, depending on the length and size of the cucumbers.

Pickled cucumbers like in a store - recipe with photo:

Before you start mastering the recipe, prepare the cucumbers for pickling according to all the rules: if you have your own, your own, from a personal plot or cottage, fresh and just plucked, it is not necessary to soak them in water if harvesting will be done on the day of harvest. And if you bought cucumbers on the market, you need to put them under ice water strictly, for 2-3, but not more than 8 hours. Neglecting this culinary rule, you run the risk of getting sluggish, crunchless, empty cucumbers in the jar, because while they got from the beds to your table, they managed to lose a lot of moisture. How to cook pickled cucumbers like in a store? Consider step by step!

To begin with, while your cucumbers are gaining the missing moisture, prepare and peel the carrots and onions. Cut the carrots into even washers, chop the onion into medium rings or half rings, as you like. We clean the garlic, and before we put a slice or two in a jar, we flatten the teeth with the wide side of the knife for a more complete release of flavor into the marinade.

So the cucumbers are ready for pickling: they look great and fresh - cut off the ends from both ends and wash well again.

We also prepare jars in advance - we wash and sterilize in any way, dry them. At the bottom of each, lay out portions of onions and circles of carrots.

Pour mustard peas and allspice peas, crushed garlic with a knife.

We arrange cucumbers in a jar vertically in a row or in several rows if your jars are large.

We boil the marinade from one liter of water, granulated sugar, vinegar and salt. We are waiting for the dissolution of all bulk components, pour cucumbers in jars with boiling liquid.

We put on sterilization in hot water in a saucepan, the bottom of which is covered with a towel, sterilize 0.5 liter jars for 7 minutes (for liter ones, increase to 10-12 minutes).

We cork, turn over and wrap, as when pickling ordinary cucumbers.

A day later, you can transfer the blanks to the shelves.

That's the whole simple recipe for cucumbers for the winter as in a store!

Delicious preparations for you!

Cooking time - 40-50 minutes.

Ingredients for one liter jar:

• cucumbers - 7-10 pcs.;
• black peppercorns - 5-6 pcs.;
• allspice - 5-6 pcs.;
• cloves - 1-2 bottles;
• mustard seeds - 1 tsp;
• bay leaf - 1-2 pcs.;
• garlic - 1-2 teeth;
• dill - 1-2 umbrellas;
• currant leaves, cherries - optional.

Marinade for 1 liter of water (enough for two liter jars):

• sugar - 6-8 tablespoons;
• salt - 2 tablespoons;
• vinegar essence - 2 tbsp.

How to pickle crispy cucumbers like in a store

We need the following products.

We wash fresh cucumbers well in cool water and cut off the tips. Soak in cold water for 4-6 hours.

We clean jars and lids with soda solution, rinse well in water and sterilize. After that, when the jars dry and cool, we put the cucumbers in the jar tightly enough, but so that the cucumbers are not damaged.

Pour boiling water into jars with cucumbers and cover with lids, let cool.

Using a lid with holes, pour the cooled boiling water into the pan in which the marinade will be prepared. You can also add a little boiled water for insurance, so that it is enough for us to fill the jar with the marinade a second time. We measure the amount of water, because the proportions of salt and sugar are indicated per 1 liter of water, so we calculate proportionally.

In each jar we put spices, dill umbrellas, laurel leaves, chopped garlic and mustard seeds.

Add salt and sugar to a saucepan with water and boil until they are completely dissolved. After that, add vinegar essence and boil for another 30 seconds. The marinade is ready. Vinegar essence can be replaced with 14 tablespoons of nine percent vinegar. Fill the jars again, pour the marinade to the very top of the jar.

After that, we twist the jars with lids and, after cooling, put them away for storage in a dark place. Such blanks can be stored at room temperature for a long time - due to the high content of vinegar, they do not explode and do not deteriorate. Delicious preparations for you!

Purchased pickled cucumbers are usually a great addition to salads, and many housewives try to get the same taste in homemade preparations. If you also like such a sweet-spicy taste, this post of mine may be useful to you.

In my photo recipe, I’ll tell you step by step how to pickle cucumbers for the winter, like in a store. Making such a blank is quite simple - just follow my recommendations and you will succeed.

How to pickle cucumbers like in a store

For this blank, I take small cucumbers. You need as many as will fit in a 3 liter jar.

Salt, dill, sugar, water are also needed for harvesting. To give a bright aroma to the workpiece, you need a bay leaf. Garlic, horseradish leaf and black pepper will add spiciness. And of course, you need vinegar.

First, I wash the cucumbers and fill them with water for 3 hours. During this time, mine and the bank.

Cutting off the ends, I put cucumbers in it. There I also add a bay leaf - a couple, garlic - 5 cloves, black peppercorns - 5 pieces, horseradish - one leaf.

I pour a jar of cucumbers and spices with boiling water. I do this carefully and gradually so that the glass can withstand the pressure of boiling water.

I'm waiting for it to cool down. I pour water. Again I fill the future crispy yummy with boiling water - for the second time. I'm waiting for the preparation for the winter to cool down again.

Now, I pour the water into the pan. I add sugar to it - 3/4 cup, salt -3 tbsp. spoons. Bringing to a boil, remove from heat. And I pour 2.5 tbsp. spoons of 70% vinegar essence.

I pour marinade over cucumbers. I roll up. I turn over. I wrap up. A day later, pickled cucumbers, as in a store, are sent to be stored in the cellar.

I use this preparation in winter for delicious salads. Here is my simple recipe for pickling cucumbers, as in the store. They turn out crispy, spicy-sweet and do without sterilization. Try to cook for sure!

Each housewife has her own time-tested ways of home-preserving vegetables. But sometimes you want to put into practice other, new recipes. For example, how to close houses like in a store? Let's look at some of these useful recipes. Also in this article are tips and tricks for preparing this amazingly tasty and appetizing snack.

What is unusual about fresh crunch and aroma?

Home-made preparations are always good, but sometimes you want them to have a “store-bought” taste. What is so special about a store-bought snack? After all, it seems that these cucumbers look ordinary, but they crunch more cheerfully, and the aroma from the jar is somehow elusive, specific and appetizing. Surely such pickled cucumbers for the winter are prepared somehow differently. Crispy, they are obtained either by observing certain technological rules, or by using special ingredients. We will reveal some secrets that can be successfully applied in practice at home.

Proper preparation of cucumbers for conservation is the key to obtaining a successful result.

Of course, the set of ingredients according to the recipe and compliance with all technological stages are very important. But a lot also depends on the quality of raw materials. Therefore, if you want your cucumbers pickled for the winter, crispy, to be of the highest quality, follow the following rules:

Take only fresh vegetables that have been harvested in the previous 1-2 days (and only in the morning or evening, cool hours, and not at the hottest noon).

Sort the cucumbers according to size and shape, it is preferable to pickle fruits no more than 10-12 cm in length and 3 cm in diameter.

Pour cucumbers with cold water before starting work at least 30-50 minutes. They take in extra moisture.

From specific seasonings that give a special crunch to cucumbers, use dry mustard, leaves and horseradish root, leaves of stone fruits.

How to close pickled cucumbers at home, like in a store? cold filling method

1. In a clean jar at the bottom, put garlic (3 medium cloves), 2-3 leaves of black currant, cherry, dill inflorescence (can be dried), 1 hot pepper (cut the tip with a “panicle”), 1 large horseradish leaf (cut off the middle hard vein ).
2. From cucumbers (before soaking in water), cut off the tips on both sides. Then put them tightly in a jar and pour gently, in small portions, with boiling water.
3. While the cucumbers are warming up, prepare the marinade from 1 cup cold spring water, 3 tbsp. l. salt, 1 tbsp. l. dry mustard and 1 tsp. Sahara. Stir the dry ingredients thoroughly until completely dissolved.
4. After insisting for half an hour, drain the water from the jar.
5. Then proceed with extreme caution, as again there will be a sharp change in temperature, which can lead to glass splitting. Pour 2 tbsp over cucumbers. l. 9% vinegar and prepared solution. If there is a shortage, fill the jar with clean water.
6. Cover with plastic lid and refrigerate.
7. Periodically, after 3 hours during the day, shake the jar.
8. After 4-5 days, as in the store, they are ready. The shelf life of such a snack (in a cool place and in the refrigerator) is no more than 10 days.

"Hot" preservation option. Marinating cucumbers without sterilization

This recipe differs from the previous one in the way of heat treatment. In addition, you can store such pickled cucumbers all winter. "Like in a store!" - it's about them too! But the aroma is somewhat different, but the crunch is preserved. Put similar seasonings in a jar (sterile) and additionally black peppercorns (5-6 grains), 1-2 pcs. cloves and bay leaf. Then - prepared cucumbers, and pour boiling water on top. Wrap up with a lid. After 40-50 min. pour the solution into a saucepan and add salt and sugar to it in the following proportions: for 1 liter of water - 1 tbsp. l. sugar and 1.5 tbsp. l. coarse salt. Acidify the cucumbers on top with vinegar - 100 g per jar. Then pour the boiled marinade and immediately roll up the lid. Turn gently upside down, wrap and wait until it cools completely.

Method using sterilization of jars filled with cucumbers

Also, very tasty pickled cucumbers for the winter are obtained by processing with double thermal heating. With a decrease in time (up to 10 minutes) for a preliminary filling with boiling water, it is necessary to additionally sterilize the jars. To do this, after filling the marinade (stage 2 of heat treatment), place the containers in a saucepan, after covering the bottom with a cloth. Then fill the free space around the jars with hot water and put on fire to sterilize. After boiling, soak for 15 minutes. Take out the jars, roll up the lids and cover with a dense material. Cucumbers are crispy and flavorful!

Cucumber platter

This common winter snack can be not only one-component, but also vary with other vegetables. So, we pickle cucumbers in jars with tomatoes, carrots, bell peppers and cabbage. Take as a basis the recipe for hot filling without sterilization, filling the jars with a "fun" platter. You can combine vegetables at your discretion, while always observing the main rule of laying in levels from bottom to top:

Cucumbers, zucchini, carrots,

pepper, cabbage,

Tomatoes.

The most delicious pickled billet is obtained if the vegetables are small and approximately the same in size. To do this, peppers are usually cut in half, carrots - lengthwise into four parts, cabbage - into slices with a stump base.

Happy conservation!

Quite often I heard from my friends that I really want to close the cucumbers, like store-bought ones, but it doesn’t work out. I will share with you how to pickle cucumbers like store-bought ones, and maybe even tastier. Pickled cucumbers like store-bought ones turn out crispy, spicy, right one to one.

Ingredients:

• Cucumbers per three liter jar;

Based on 1 liter of water:

• salt - 1.5 tablespoons;
• sugar - 3 tablespoons.

For a 3 liter jar:

• vinegar 9% - 10 tablespoons.
• Bay leaf;
• allspice;
• carnation;
• dill;

Step-by-step recipe for pickled cucumbers like store-bought

1. Wash the cucumbers well, add water, let them soak for 5-6 hours.
2. Peel the onion, cut into half rings, and lay it on the bottom of the jar. Then put an umbrella of dill, bay leaf, allspice, cloves, dill. Then lay out the cucumbers, pour them with boiling water.
3. Let them stand until they become warm, then pour the boiling water back into the pan, then add salt and sugar (we have the proportions per liter of water).
4. Before pouring a second time, pour vinegar into a jar of cucumbers, then pour the resulting marinade and immediately roll it up.
5. Turn over and wrap in a blanket. Let them stand wrapped until cool.

So our pickled cucumbers are ready like store-bought ones. I am sure that they will be much tastier, because you will cook cucumbers with your own hands.