Canned cucumbers in jars recipes. Canned cucumbers with horseradish

Among the summer worries of most owners, perhaps the main place is occupied by conservation. Many make preparations for the winter from personally grown or purchased cucumbers. Almost everyone has secrets and the best recipes in store!

Choosing the "right" cucumbers

In order for cucumbers harvested in the winter to please with a rich, juicy taste and aroma, it is important to approach each stage of canning correctly. You need to start by choosing vegetables. It is difficult not only for a novice summer resident, but also for an experienced owner not to get confused among the variety of varieties and hybrids. Simple recommendations will help both of them to choose the right cucumbers.

It is very important to choose fresh and young cucumbers for preservation.

1. Whether you pick cucumbers from your own garden or buy them from the market, do it in the morning. This way you keep them as fresh as possible.
2. It is best to buy slightly dirty vegetables. If the cucumbers were washed to give them a "marketable appearance", they could inadvertently be crushed or scratched. In a damaged vegetable, fermentation processes can easily begin. Outwardly, you are unlikely to determine this, but as a result, you will not get crispy cucumbers from a liter jar (or other container).
3. Feel the cucumbers. If they are strong and firm, then they are not sluggish and juicy.
4. Dark green cucumbers are suitable for conservation. The lighter the vegetable, the younger it is. Make sure that it is free from yellow spots.

It is better to cover medium-sized vegetables whole

1. Size matters too. For pickling, it is worth picking up cucumbers 7-12 cm long. They are a real delight, have a delicate taste, and the seeds in them have not yet had time to fully ripen. The best option for salting is gherkins, up to 9 cm in length.
2. The skin should be thin. Through a thick peel, the marinade is poorly absorbed. Press lightly on the fruit with your fingernail. Does the skin break quickly? So, cucumbers can be safely prepared for the winter.
3. When choosing cucumbers for a jar, give preference to specimens with black spikes.

Preparing cucumbers for canning

Having bought suitable vegetables or collecting them from a summer cottage, do not delay with preservation (this applies not only to cucumbers, but also to any vegetables). From the heat, cucumbers quickly become lethargic. This is natural, because 95-97% of them consist of moisture, and under the influence of the sun it evaporates. Such cucumbers will not be crispy.

To make the cucumbers fresher, they need to be kept in cold clean water for a couple of hours.

Water will help restore the former freshness. Wash the cucumbers carefully, so as not to damage the peel, and completely cover them with cold water. The minimum time is 2 hours, the maximum is 10 hours. Be sure to change the water every 2 hours.

Attention! It is important not to soak the cucumbers for longer than 10 hours. If white spots appear on the water, like soapy spots, immediately remove the vegetables and rinse them with running water.

It is believed that soaking cucumbers makes them crispy and removes approximately 15% of nitrates. To do this, it is recommended to carry out the procedure in a sunny place, using transparent dishes. Sunlight helps to rid vegetables of harmful substances faster.

There is an opinion that cucumbers must be cut off the tips without fail. Many are sure that it is in them that nitrates are the most. There are no unambiguous recipes and recommendations here, this is a matter of personal taste and habit.

Cooking brine and marinade

After processing the cucumbers, it's time to start cooking the marinade or brine. The difference between the formulations and recipes is that vinegar is used for the marinade. Thanks to him, vegetables are stored longer, which is important when preserving for the winter. However, it is worth remembering that too sour taste is not recommended for people with gastrointestinal diseases.

Prepare the marinade so that all the bulk components are completely dissolved in it.

For the marinade, combine 50 g of salt and 2 times less sugar in 1 liter of water. After boiling, add about 80-100 g of vinegar (9% percent). Fill jars with vegetables with hot liquid.

According to classic recipes, the brine is prepared as follows: pour 50 g of salt into 1 liter of water. After boiling, cook it for another 3-4 minutes. According to various recipes, herbs and spices can be added to the brine. Cucumbers are poured with both hot and chilled liquid.

Advice. If you choose the first option, you can try the cucumbers immediately after the brine has cooled. By pouring vegetables with cold liquid, you will wait a little longer for the finished product (about 24 hours). However, canned cucumbers will retain their beautiful, natural green color longer.

An old recipe for crispy cucumbers

For the marinade you will need to take:

• water - 5 l;
• salt - 10 tbsp. l.;
• sugar - 20 tbsp. l.;
• vinegar (9%) - 0.5 l.

Advice. Take a smaller amount of water (if you are not marinating a lot of canned cucumbers at a time). The ratio of ingredients remains the same. For example, for 2 liters of water you will need 4 tablespoons of salt, 8 tablespoons of sugar and a glass (200 ml) of vinegar.

Crispy cucumbers - a great snack for the winter table

Also, prepare the spices. For 1 liter of water:

• one leaf of horseradish and laurel;
• 1 large clove of garlic;
• 5 peas of black pepper;
• 1 medium inflorescence ("umbrella") dill;
• hot pepper - for an amateur.

The process of harvesting for the winter looks like this:

1. Pour small cucumbers with cold water for 8-10 hours. Remove the tips.
2. Pour boiling water or steam over the containers. It is convenient to take, for example, liter jars.
3. Put spices in each of them.
4. Boil water in a saucepan. Using a colander, dip a few cucumbers into boiling water. Time - 30-40 seconds for each batch. After that, immediately lay out the cucumbers in jars (vertically).
5. Boil the marinade and fill the containers with it. Cover with lids.
6. After 5 minutes, it is necessary to drain the liquid, boil again and pour into jars.
7. After repeating this procedure three times, roll up the jars and turn over. Let them cool down.

Arrange vegetables so that the jars are full

Cucumbers pickled in this way are a real treat: crispy, with almost no aftertaste of vinegar. You can add more or less horseradish, garlic, pepper, adding spice or pungency to canned vegetables.

Cucumbers marinated with citric acid

Using citric acid instead of the traditional vinegar in marinade recipes will give you a more delicate flavor. Eating, and more!

You will need:

• cucumbers - 2 kg;
• leaves of horseradish, cherry, black currant;
• dill;
• garlic (about a head).

Boil the marinade from 1.5 liters of water. After boiling, add to it:

• sugar - 100 g;
• salt - 2 tbsp. l.;
• citric acid - 2 tsp;
• black pepper - a quarter of a teaspoon.

Boil until all ingredients are dissolved.

Be sure to put some of the spices on the bottom of the jar, and some on top

How to cook:

1. Remove the tips from the washed cucumbers. Put the vegetables in jars where the garlic and leaves already lie.
2. Cover cucumbers with hot marinade. Wait until the jars are warm.
3. Drain the liquid into a saucepan. Let her boil again. Fill jars with marinade. Seal them up and keep warm. For this purpose, banks can be covered, for example, with a blanket. Wait until they are completely cool.

Advice. For the same recipe, try canned zucchini.

A hassle-free way to pickle cucumbers

Prepare the following ingredients:

• cucumbers (preferably small) - 1 kg;
• water - 2 l;
• salt - 2 tbsp. l.;
• garlic - from 1 to 3 cloves (to taste);
• bunch of dill.

Garlic will give the pickle a very piquant taste if you put more of it.

Cooking steps:

1. Boil the brine: dissolve the salt in boiling water. Let cool down to room temperature.
2. Place greens and garlic in a large jar or enamel pan. Then lay out the cucumbers. Alternate layers until you fill the dishes.
3. Fill the cucumbers with brine to the top, cover with a saucer. You can press down with weight so that the vegetables are covered with liquid.
4. Put in a dark place. After 1-2 days, the overeating will be ready: lightly salted cucumbers. If you want a more sour snack, wait 5 days.
5. Once the cucumbers are to your liking, stop the fermentation process. Close the dish with a lid and put it in the refrigerator.

Spices for harvesting, as well as vegetables, must be washed thoroughly.

Nuance. Pickled cucumbers according to this recipe can be harvested in the winter and stored without a refrigerator. To do this, wait for the end of fermentation (after about 10-14 days, bubbles will not appear). Drain the brine, boil, cool to room temperature. Then pour it into liter jars, cork, put the canned cucumbers in a dark place.

Overripe cucumber salad

It is known that overripe fruits are not suitable for canning. But not with this recipe! Try this savory savory salad and see for yourself.

Take these products:

• overripe cucumbers - 1 kg;
• water - 1 l;
• vinegar 9% - 150 ml;
• salt - 20 g;
• sugar - 3-8 tbsp. l. (taste);
• garlic - 2-3 cloves;
• mustard - 2 tbsp. l.;
• horseradish root - a small piece, to taste.

If the cucumbers are overripe, then close the salad by peeling and removing the seeds.

Salad preparation steps:

1. Wash cucumbers, cut and remove seeds.
2. Mix with salt and refrigerate for 10-12 hours.
3. Drain the drained juice, cut the vegetables themselves into quarters.
4. Arrange in jars, shifting them with horseradish and garlic.
5. Prepare the marinade: Boil water, adding vinegar, sugar and mustard to it. Pour over the cucumbers.
6. Place containers for conservation in boiling water and sterilize. For liter jars, 15-20 minutes is enough, for a volume of 3 liters - 30-35 minutes. Seal and store refrigerated all winter.

There are a huge number of options for salting and pickling cucumbers in the winter. You can choose the most delicious, successful and suitable for yourself only by experimenting and constantly replenishing your piggy bank of recipes.

Pickled cucumber recipe: video

Cucumber blanks for the winter: photo

Recipe number 1. Like in a barrel

Ingredients: cucumbers, garlic, horseradish, dill, currant, cherry leaves, cloves, pepper and tarragon sprig. 2 tbsp. l. salt and 1 tbsp. l. sugar per liter of water.

Cooking process:

1. First, put all the additional ingredients and spices in a jar.
2. Place the cucumbers soaked in water beforehand.
3. Pour the marinade over and place the container on a plate. Cucumbers should ferment for three days. If you pour cold brine, the fermentation will be longer.
4. Then drain the brine separately. Rinse cucumbers in a jar twice with boiling water.
5. We filter the brine and set to boil for 15 minutes. Don't forget to skim off the foam. You can add a spoonful of sugar to sweeten the marinade a little.
6. Pour pickles with brine and roll up.

Such cucumbers are very reminiscent of barrel cucumbers, with a slightly sharp taste, salty and strong. They can be used for pickles and azu. Can be stored for more than one year.

Recipe number 2. miraculous

There is a preservation of cucumbers for the winter without sterilization, which will not take much of your time.

Cooking process:

1. Soak cucumbers in boiled cold water for a couple of hours.
2. We put cucumbers in sterile jars, garlic, onions and chopped carrots on top. You can add dill or parsley.
3. Pour boiling water into the jar and leave for 10 minutes. Repeat this procedure again.
4. Then we put salt, sugar and other ingredients in a jar. Pour in the vinegar essence.
5. Pour boiling water for the third time and roll up. Wrap the jars to cool down gradually. Do not sterilize.

Recipe number 3. Pickled

Interestingly, this recipe for canned cucumbers is very similar to store-bought.

Ingredients per liter jar:

• Small cucumbers, gherkins are better;
• Vinegar 9%
• Dill, allspice, garlic;
• 1 tsp salt;
• 2 tsp Sahara.

Cooking process:

1. Put pre-soaked cucumbers in jars.
2. Pour vinegar, add dill, pepper and garlic.
3. Fill to the top with cold water.
4. Put salt and sugar in a bowl.
5. We put in a container with cool water and put on fire. After boiling, count down five minutes.
6. We roll up, be sure to turn over and let cool. Then we clean it in the basement or refrigerator.

These cucumbers are very crispy.

Recipe number 4. Hungarian

Ingredients:

• 5 kilograms of cucumbers:
• Vinegar 9% - half a liter;
• Salt - 100 grams;
• Water - 3.5 liters;
• Sugar - 300 grams;
• Allspice, cloves, mustard seeds.

All you need is to pour marinade over cucumbers and put on sterilization for 10 minutes. Cucumbers have a slightly spicy and slightly sweet taste.

Recipe number 5. Salty

Preserving cucumbers this way is a little longer than usual, but the result is worth it!

1. Soak cucumbers overnight in cool water, then rinse under running water.
2. Put the cucumbers in a container, for example, in a bucket or basin. We shift each layer with horseradish, currant leaves, dill, garlic, pepper.
3. Dissolve a teaspoon of salt in a liter of water.
4. We fill our cucumbers completely and put oppression on top. We leave for 4-5 days to salt well.
5. Then we take out the cucumbers, throw away the greens, and wash the cucumbers.
6. Pour marinade into a saucepan and bring to a boil.
7. We put the cucumbers in jars and fill them with brine three times. For the third time, roll up, be sure to turn over and wrap.

Don't be alarmed if the brine is cloudy at first. After a while, the sediment will sink to the bottom.

Recipe number 6. On mineral water

This cucumber preservation recipe is suitable for those who like sharp, lightly salted cucumbers. Moreover, it does not take much time.

Ingredients:

• 1 kg of cucumbers;
• Garlic, dill;
• 3 art. l. salt;
• 1 liter of sparkling water.

Cooking process:

1. Rinse the cucumbers under the tap, cut off the ends.
2. We put dill and garlic in a jar, place cucumbers and cover with more dill.
3. Dissolve salt in sparkling water.
4. Pour over cucumbers, cover and refrigerate.

A day later, incredible cucumbers are ready. Can be eaten or stored in the refrigerator.

Recipe number 7. Crown

The origins of this cooking method go back to Bulgaria. This is a kind of mixed recipe. Preserving cucumbers for the winter with tomatoes is an absolutely win-win option. Try to cook it, you will definitely like it.

1. Soak cucumbers for six hours. We cut off the ends.
2. Wash the tomatoes thoroughly under running water.
3. At the bottom of the jars we put greens and spices, which you consider necessary.
4. Lay cucumbers and tomatoes in layers.
5. Pour in boiling water and leave for twenty minutes.
6. We merge. On one bottle we put salt - 2 matchboxes - and sugar - 3 boxes.
7. Add to the jar 80% vinegar essence 1 tbsp. l.
8. Fill with boiling water, twist and wrap.

Recipe number 8. in Korean

A spicy appetizer will come in handy at any table. The main thing is that with cooking you don’t have to fool your head too much.

Cooking process:

1. Grate or cut carrots.
2. Washed cucumbers cut into 8 pieces lengthwise.
3. Mix carrots and cucumbers.
4. Add the rest of the ingredients and mix. We let it brew for four hours.
5. Arrange the cucumbers in jars and set to sterilize for 10 minutes. Roll up and send to heat.

Recipe number 9. winter king

Preserving cucumbers according to this recipe is very simple, and the salad turns out amazing! The taste of fresh cucumbers will last all winter.

Ingredients:

• Cucumbers - 5 kg;
• Onion - 1 kg;
• Any greens - 300 g;
• Salt - 2 tablespoons;
• Vinegar - 100 ml;
• Black pepper.

Cooking process:

1. From this amount of ingredients, 6 liters of salad will be obtained. Soak the cucumbers in water for an hour. Then we cut them into rings, half rings.
2. Cut the onion the same way.
3. We mix onions, herbs and cucumbers, salt and let it brew for half an hour.
4. In a saucepan, mix sugar, pepper and vinegar. Add vegetables.
5. We put on a small fire, stir regularly.
6. As soon as the cucumbers change color, remove from heat and arrange in jars.
7. Banks are filled to the top. Roll up, turn over and under a fur coat.

Recipe number 10. in tomato

There are many options for preserving cucumbers for the winter, recipes can be the most original. But this method has been tested by time and by many gourmets.

Ingredients:

• 3.5 kg of cucumbers;
• 2 liters of tomato juice;
• 100 g of salt;
• dill, horseradish, garlic, lavrushka;
• hot and sweet pepper.

Cooking process:

1. We put cucumbers cut into circles in sterile liter jars, add spices.
2. Pour in hot tomato juice.
3. Cover with lids and set to sterilize for 20 minutes.
4. Banks are rolled up, turned over and warm.

Cucumbers 600 grams

Canned cucumbers are not only tasty, but also very healthy! It would seem that you can tell about pickling cucumbers? But almost every housewife has her own tricks in order to make the preparations tastier, healthier, and easier to store for longer and longer.
We present you the most appetizing and most delicious recipes for pickling cucumbers from the best hostesses!

1. Canned cucumbers with red currants

Cucumbers 600 grams
2 cloves
onion one piece
red currant 1.5 cups
black pepper, three peas
three cloves
water 1 liter
sugar - 1 tbsp. l.
salt 2.5 tbsp. l.

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 roll up and wrap the jars. 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.
garlic - 180 gr.
tomato paste - 150 gr. (3 full tablespoons)
sunflower oil - 250 ml.
sugar - 150 gr.
salt - 31 tbsp. l. (During cooking, the sauce can be added to taste)
vinegar 6% - 150 ml.
hot paprika - 1 tsp
black pepper. they say - 1 tbsp. l.

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. We will put out the cucumbers for another 15 minutes .. Add vinegar. The total stewing time is 40-45 minutes. Cover the pan 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 turn them over until they cool completely.

3. Cucumbers with apples (pickled and salted)

For a 3-liter jar, apples (sour) 1-2 pcs.
garlic 3-4 cloves
dill (umbrellas)
cherry leaf
currants (handful)
allspice peas 12 pcs.
carnation 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)

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 over it 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.

Lightly salted cucumbers (hot method):
We 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

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 gr.
acetyl (crush) - 1.5 tablets

Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, pour boiling water over lids. Peel the garlic, wash 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. boiled water. Let it boil. jars pour salt and crushed acetyl chloride. 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.

For four liter and three 700-gram cans:
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 branch-stem with an umbrella
black pepper - 10 peas
carnation - 10 flowers
horseradish root small - 1 pc.
spring water - 3.5 liters
for the marinade (per 1 liter of water):
salt - 2 tbsp. l.
sugar - 3 tbsp. l.
vinegar 9% - 80 gr.

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 min. 15. Repeat again. Then, in the water drained from the cucumbers, add pepper, cloves, sugar, salt, vinegar. Boil the marinade over low heat for min. 10-13. Fill jars with marinade to the top so that it even flows out a little. Boil the 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, sterilized without vinegar

The recipe for pickles without vinegar allows you to make fragrant and crispy cucumbers for the winter.

Cucumbers - 1 kg.
horseradish root - 50 gr.
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. l.

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 the 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 ..

7. Pickling cucumbers in jars - the easiest and most delicious recipe

Water - 1 l.
salt - 50 gr.
cucumbers - how much will it take
spices to taste

A small amount of cucumbers can be salted without pasteurization in glass jars. Fresh, preferably 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 ).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.

8. 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.

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
peppercorns - to taste
onion - 2-3 pcs.
garlic - 3-4 cloves
sweet pepper - 2-3 pcs.
cherry, currant, oak leaves - 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 l) - carefully so that the jar does not crack. Roll up immediately, turn upside down and wrap until completely cool.

9. The secret recipe for awesome cucumbers "You will lick your fingers"

Cucumbers - 4 kg.
parsley - 1 bunch
sunflower oil - 1 cup (200 grams)
table vinegar 9% - 1 cup
salt - 80 grams
sugar - 1 cup
ground black 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 gr. salt (do not fill a 100-gram cup 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 liters. jars and fill them with pieces of cucumbers: 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.

10. Pickled Cucumber Salad

For a 0.5 liter jar:
cucumbers
onion - 2-3 pcs.
carrots - 1 pc.
garlic - 1 clove
dill seeds (dry) - 1 teaspoon
bay leaf - 1-2 pcs.
allspice - 2 peas
for the marinade (for 8 cans of 0.5 liters):
water - 1.5 liters
salt - 75 grams
sugar - 150 grams
table vinegar - 1 cup

Banks 0.5 l. with lids must be sterilized beforehand. Wash cucumbers. We clean the onions, 2-3 medium onions, 1 carrot are consumed for each jar. Cut the cucumbers crosswise into 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 in it. salt (about 3/4 of a 100-gram cup), 150 gr. sugar and pour 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.

11. Lightly salted cucumbers with vodka

cucumbers
horseradish leaves
cherry leaves
currant leaves
Bay leaf
dill umbrellas
black peppercorns
50 ml. vodka
2 tbsp. l. 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. vodka to 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.

12. Lightly salted cucumbers "Sharp"

1 kg. small cucumbers,
4-5 garlic cloves
½ hot pepper
large bunch of dill
6 art. l. 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 fill 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.

13. 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. We prepare the brine: for 2 liters of water, 0.5 cups (250 gr.) of sugar, 3 tablespoons of salt without top, when it boils, pour 150 gr. vinegar 9% 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.

14. Assorted marinated granny Sonya
on 3 l. bank
marinade:
2 table. lies. salt
6 table. lies. Sahara
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 into each jar. boiling water (1 liter 150 ml.). 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.

Bon appetit!

The most delicious canned cucumber recipe will be of interest to any hostess. There are quite a few variations of cooking and each deserves attention.

The most delicious recipe for canned cucumbers for the winter

Required products:

Liter of clean water
- 3 cloves
- one and a half cups of red currant
- a large spoonful of granulated sugar
- bulb bulb
- garlic clove
- cucumbers - 0.6 kg
- salt - 2.6 tablespoons
- peas of black aromatic pepper

Cooking features:

Rinse the cucumbers, put the spices on the bottom of the jar. Lay fruits vertically. Free half a glass of currants from twigs, sort and rinse. Divide the berries between the cucumbers. Pour vegetables with hot filling, immediately cover with a lid, sterilize for 10 minutes, screw on the lids, wrap with a blanket. Make a brine: boil water, add sugar and salt, add red currant berries.

Canned crispy cucumbers - the most delicious recipe

You will need:

Cucumber fruits - how much will go in
- dill umbrella
- hot pepper rings - 3 pcs.
- garlic clove - 5 pieces
- horseradish leaf
- a couple of bell pepper rings
- two currant leaves
- coarse table salt - 20 g
- acetylsalicylic acid - one and a half tablets

How to prepare:

Fill with cool water, let stand for 6 hours. Prepare containers, pour boiling water over the lids. Free the garlic from the husk, wash the greens, chop the pepper. Fold horseradish leaves, currant leaves and dill sprigs to the bottom. Fill the container tightly with cucumbers. Add garlic cloves, spread pepper. Pour boiling water on top, cover with lids, cool so that you can hold the rolls in your hands. Pour the liquid into a saucepan, add 100 ml of boiling water, boil. Add salt, crushed tablets of acetylsalicylic acid. Screw up the containers immediately.

Canned crispy sweet cucumbers - the most delicious recipe

Ingredients:

A teaspoon of spicy paprika
- a large spoonful of black pepper
- 150 g of tomato paste
- garlic - 180 g
- sunflower oil - 240 g
- kitchen salt - according to taste sensations

Cut off both ends of the cucumbers. Cut large fruits into 4 parts. You should get even long strips. Push the garlic through a press. Add the rest of the ingredients except acetic acid. Place over moderate heat. After half an hour, the fruits will float in the sauce. Taste it, which should be spicy and not too salty. Stew vegetables for about a quarter of an hour, pour in table vinegar. Arrange the fruits in prepared sterilized containers. Pour sauce on top, sterilize for half an hour.

How about you?

Original blank with apples

You will need:

A handful of currants
- garlic clove - 3 pieces
- cherry leaf
- cloves - 12 pieces
- granulated sugar - 5 teaspoons
- cucumbers - 2 kg
- allspice peas - 12 pieces
- vinegar essence - two teaspoons
- kitchen salt - 4 teaspoons

Cooking features:

Chop the garlic into slices, wash the greens. Put cucumber fruits in clean jars. Fill in the gaps with apple slices and spices. You can leave the peel on the fruit. Pour the container with boiling water, add salt and sugar, pour the syrup on top again, wait 10 minutes and again pour the brine into the saucepan. Boil the contents. Pour 2 small spoons of vinegar into a jar, roll up with boiled lids. Unfold the containers and wrap with a blanket.

Canned cucumbers with tomatoes - the most delicious recipe

Ingredients:

Tomatoes and cucumbers - how much will go in
- citric acid - 0.6 tsp
- laurel leaf
- 70 g of kitchen salt
- peppercorns
- 0.6 tsp citric acid
- onion - a couple of pieces
- cherry, currant and oak leaves - 3 pieces each
- a branch of amaranth
- sweet pepper - 2 pieces
- 3 garlic cloves

How to prepare:

Steam the jar, let it dry, put horseradish and dill, a few cherry leaves, a sprig of amaranth, oak and currant on the bottom. Arrange tomatoes and cucumbers in a bowl. Throw in 3 aspirins, add seasonings. Pour a couple of liters of boiling water over. Do this very carefully so that the jar does not crack. Immediately roll up, turn upside down and wrap until completely cooled.

Canned spicy crispy cucumbers the most delicious recipe

- small cucumber fruits - 4 pcs.
- 10 pieces of cherry leaves
- ? kg gooseberries
- garlic head
- 5 sheets of red currant
- a large leaf of horseradish
- spring water - 3.6 liters

- a small piece of horseradish
- carnation flowers - 10 pcs.
- dill stalk along with an umbrella

For marinade:

Sugar - 3.1 tbsp. l.
- table salt - 2 tbsp. l.
- 80 ml of vinegar
- liter of water

Cooking features:

Wash cucumbers thoroughly. Fill them with cool water and let stand for 3 hours. Wash the greens, dry with napkins. Finely chop. Peel the horseradish root and garlic, finely chop. Put the cut into a bowl, mix thoroughly. Cut off the tips of the cucumber fruits, sterilize the containers. In each of them, put a tablespoon of a mixture of horseradish, garlic and herbs. Spread the cucumbers tightly, heat for 15 minutes. In the water drained from the vegetables, add granulated sugar, acetic acid, salt, cloves. Boil the marinade filling over low heat, and then package. Refrigerate the rolls with the lids down.

Canned cucumber salad recipe is the most delicious

Required Ingredients:

A couple of peppercorns
- carrot
- two onions
- laurel leaf - 2 pcs.
- cucumbers
- a teaspoon of dried dill seeds

For the marinade filling:

1.6 liters of water
- 75 g of kitchen salt
- 0.145 kg of granulated sugar

Cooking features:

Pre-steam containers with lids. Wash your cucumbers. Free from the peel a few onions and carrots. Cut the cucumbers across into thin slices. Chop the onion into thin rings, rub the carrots. In each container, throw a good garlic clove, cut into slices, add a small spoonful of dry dill seeds, allspice peas, a couple of laurels. Lay the onion rings on top, and then the carrot and cucumber layer. Alternate layers to the end of the jar. Make a marinade: boil 1.6 liters of water, dilute 75 g of table salt, 0.15 kg of sugar in it, pour in a glass of acetic acid. Pour boiling marinade into jars, cover with lids, sterilize for 35 minutes. Take out, close tightly. If you want to keep a beautiful appearance, do not turn over the seaming.

Canned spicy crispy cucumbers the most delicious recipe

You will need:

Small cucumbers - about 1 kg
- coarse salt - 6 tablespoons
- a pod of hot pepper
- garlic clove - 4 pcs.
- bunch of dill

How to prepare:

Take elastic and young cucumber fruits, rinse them thoroughly. Cut off two ends. Cut the washed pepper lengthwise, clean the seeds, cut into thin strips. Add to the bottom of the jar 2/3 of the dill, garlic cloves, cut into slices. Spread the cucumbers tightly, sprinkle them with garlic and strips of pepper. Put the salt, cover with a lid and shake the container. Boil some water, pour the contents of the seamings. Drain the water after a few minutes, boil and immediately pour in the saline solution. Cover the container with a saucer, install a not very heavy load, leave for a couple of days.

Cucumber gherkins canned recipes are the most delicious

Required components:

1.6 kg gherkins
- a leaf of horseradish - 2 pcs.
- packing bay leaf
- a pack of allspice
- pack of black peas
- head of onion - 5 pcs.
- hot peppers in pods
- granulated sugar - 10 tablespoons
- sprigs of dill flowers - 5 pcs.
- salt - 5.1 tbsp. l.
- currant leaf - 5 pcs.
- a pod of sweet pepper - 5 pcs.
- a few garlic heads
- acetic acid - 15 tablespoons
- a pack of dry mustard seeds, coriander peas - one pack each
- cherry leaves - 5 pcs.
- sugar sand - 10 tbsp. l.

Cooking features:

Soak the gherkins ahead of time. For soaking small fruits, three hours is enough. However, the average soaking time is 5 hours. Sterilize containers for seams. Pre-wash the dishes with soda and rinse in clean water. Place the container with the neck down on the double boiler and hold for about 10 minutes over the steam. Treat the lids the same way. Unfold the sterile dish onto an absorbent cotton towel. Before adding spices, add some water, leave after sterilization. Put in jars along with spices.

Recipe with vodka

You will need:

cucumbers
- horseradish and cherry leaves
- currant leaves
- a couple of tablespoons of salt
- vodka - 50 ml
- black peppercorns
- dill umbrella

Cooking features:

Rinse the cucumbers, remove the tips on both sides. Wash the greens, put them in a saucepan, throw in the peppercorns, lay the vegetables on top. Make cucumber pickle: dissolve 50 ml of vodka and 2.1 tablespoons of salt in a liter of water. Pour the cucumbers with the resulting cold brine, cover the container with a lid, and leave for a day.

parsley appetizer recipe

Ingredients:

Cucumber fruits - 4 kg
- a glass of sugar
- dessert spoon of pepper (ground)
- a glass of sugar
- a bunch of parsley
- a glass of sunflower oil
- garlic - one head
- a glass of table vinegar
- 1 tbsp. granulated sugar

Cooking features:

Wash the indicated number of cucumbers. Wash them, cut off the "noses" and "tails". Cut large fruits lengthwise into 4 parts. Divide the smaller ones in half. Place the prepared vegetables in a bowl. Grind dill greens, send to cucumbers. Pour over 1 tbsp. sunflower oil, 1 tbsp. table vinegar, 85 g of salt. Add sugar to the resulting marinade, enter a dessert spoon of chopped spicy pepper. Chop the garlic into slices and send it to the pan, wait 4-6 hours. Vegetables will begin to release juice, and pickling will begin to occur. Take half-liter containers and fill them with cucumber slices. Put the fruits in jars vertically. Fill to the top with marinade, roll up.

The recipe involves canning gherkins, similar to large, ripe cucumbers. Only now small specimens are much sharper, more elastic and crispy.

You will need:

• 600 gr. the smallest cucumbers;
• 5-7 sprigs of dill;
• a couple of leaves of horseradish;
• a couple of currant leaves;
• 3 cloves of garlic;
• a small pod of hot pepper;
• 2 glasses of water;
• a quarter cup of vinegar;
• 2 without slides st. l. salt.

Cooking steps:

1. Gherkins are washed and immersed in water for at least 6 hours.
2. Soaked cucumbers are washed after soaking.
3. Horseradish, currant leaves and dill are washed and cut into small pieces, about five centimeters.
4. The pepper is cut lengthwise into a couple of pieces.
5. The garlic is peeled and cut into several pieces.
6. Water is poured into the pan and salted.
7. Water is boiled on the stove, vinegar is added to it.
8. Prepared greens and all the necessary spices are laid out in washed and sterile jars.
9. Soaked gherkins are laid out very tightly in jars.
10. Hot, but by no means boiling marinade is poured into all jars.
11. Banks are sterilized. This process takes no more than ten minutes.
12. Upon completion of sterilization, the banks are rolled up.

Marinated cucumbers: a recipe with spices in jars

Spicy marinade is one of the features of this recipe. Such cucumbers cannot be compared with those that have ever been tried. Their unusual taste and amazing aroma make the impossible. They are eaten faster than the main course.

You will need:

• one and a half kg of gherkins;
• one and a half st. l. ordinary salt;
• one and a half st. l. Sahara;
• 1 tsp dried and chopped celery;
• 2 tbsp. l. vinegar;
• 1 tsp ground red pepper;
• 1 st. l. dried dill;
• 2 leaves of laurel;
• 5 sprigs of fresh dill;
• 6 peas of allspice;
• 10 peas of black pepper.

Cooking steps:

1. Small cucumbers are washed, tails must be cut off.
2. Already with cut tails, gherkins are immersed in very cold water for half an hour.
3. Banks are washed with soda and sterilized.
4. All spices and spices are placed in each jar.
5. Soaked gherkins are laid out on top.
6. Boiling water is poured into each jar for five minutes, after which the water is immediately drained. This procedure is repeated again.
7. The second filling is poured into a saucepan and boiled. Sugar and salt are added to it.
8. Hot filling is poured into all banks.
9. Finally, vinegar is added to each of the jars, and they are rolled up with lids.

Banks are wrapped with a regular towel.

Canned small cucumbers with bell pepper

You will need:

• one and a half kg of small cucumbers;
• 2 leaves of horseradish;
• 8 leaves of laurel;
• 1 pod of hot pepper;
• 5 medium-sized onions;
• 8 peas of allspice and the same amount of black;
• 5 with a slide st. l. salt;
• 5 sprigs of dill;
• 5 pieces. sweet pepper (preferably Bulgarian);
• half a glass of sugar;
• two thirds of a glass of vinegar;
• 1 pack of mustard peas;
• 5 cherry leaves;
• a couple of cloves of garlic.

Cooking steps:

1. Gherkins are soaked in the coldest possible water for at least three hours.
2. Banks are washed and sterilized, after which they are dried on a towel.
3. The onion is chopped in the form of half rings.
4. Garlic is peeled.
5. Sweet peppers are de-seeded and cut into strips, the size of which should correspond to the size of the gherkins.
6. Prepared ingredients are laid out in jars.
7. All spices are added and only then gherkins.
8. For a quarter of an hour, boiling water is poured into the jars.
9. When time runs out, the cooled water is drained and boiling water is poured again.
10. After the third filling is completed, components such as salt and sugar, and necessarily vinegar, should be added to the jars.
11. At the end, the jars are filled with boiling water.
12. The jars are rolled up with sterilized lids, after which they are turned over to fully break down the sugar and salt crystals.

In order for the brine not to be cloudy, it is better to pour in fresh water each time during the filling, and not to boil the same one.

Canning small cucumbers: a quick recipe

This recipe does not involve multiple fillings. Cucumbers are immediately poured with ready-made marinade, but this will not affect their shelf life in any way, but they turn out to be more elastic and crispy.

You will need:

• 1 kg of gherkins;
• 1 small young carrot;
• a couple of cloves of garlic;
• a couple of tsp salt;
• a couple of st. l. salt;
• 60 gr. vinegar;
• a couple of laurel leaves;
• a couple sprigs of dill:
• 4 peas of allspice and ordinary black pepper;
• a couple of sheets of horseradish, the same amount of currants and cherries;
• 1 tsp dry mustard seeds.

Cooking steps:

1. Gherkins are washed and immersed in water for at least an hour, but it is better to stand longer.
2. Jars are washed and necessarily sterilized.
3. Sliced ​​carrots, chopped horseradish, garlic and mustard are placed in each jar.
4. Tails are necessarily cut off from cucumbers and only after that they are laid out in jars.
5. Sugar, salt, pepper, vinegar, as well as a bay leaf are added directly to the jars themselves.
6. Boiled, but not hot water, gherkins are poured.
7. Filled jars are sterilized in a pot of water for at least a quarter of an hour.

Banks are rolled up and wrapped in a blanket.

Step-by-step recipe for salted small cucumbers

For the preparation of gherkins in this case, a special seasoning is needed, designed for canning tomatoes and cucumbers. It already contains all the necessary spices. This is very convenient and practical, as there is no urgent need to purchase a lot of bags with each spice separately.

You will need:

• 1 kg miniature cucumbers;
• seasoning for preservation;
• 3 cloves;
• a pair of dill umbrellas;
• a quarter cup of vinegar;
• 3 without slides st. l. salt;
• W without a slide st. l. Sahara.

Cooking steps:

1. To begin with, the gherkins are washed and immersed in cold water for two to three hours.
2. Upon completion of the soaking, the water is drained and the cucumbers are washed again.
3. Each specimen has its tails cut off.
4. The jars are washed with soda and sterilized, and the lids are boiled for several minutes.
5. Seasoning is placed in each jar and cucumbers are tightly packed.
6. Dill and cloves are also put there.
7. The jars are filled with boiling water for a quarter of an hour, after which the water is drained.
8. Sugar and salt are mixed with water. Water boil.
9. Hot water is poured into all jars.
10. At the end, vinegar is poured in.
11. Banks are rolled up with lids.

You can wrap banks, but this is not at all necessary. They keep well without it.

Innovations in canning gherkins (video)

Preserving small cucumbers is very similar to harvesting regular, large cucumbers. Any hostess who has ever tried to preserve cucumbers on her own can easily close gherkins. The finished product has a pleasant crunch and unsurpassed taste. Such conservation will always find a place on the table. They are delicious, even though they are so small.