Crispy cucumbers for the winter in liter jars: the best recipes with photos. Sweet crispy cucumbers for the winter - delicious and original recipes for canned vegetables

Pickled cucumbers for the winter in liter jars can be called the most popular canning product. They are known for their excellent taste. Many preserve vegetables for the winter and cucumbers, in the list of priority preparations, such as or.
We have collected, especially for our readers, the best recipes for pickling cucumbers so that they are crispy.

This recipe uses vinegar to preserve the product, it has excellent qualities that allow the product to be stored for a long time. Having prepared such a preparation for the winter, you can not worry about its taste and quality. Vinegar kills all germs and bacteria that are on the ingredients, preventing them from multiplying and ruining the product.
The taste of cucumbers prepared according to this recipe can be called classic, they have no foreign smell and taste. Sweet and sour vegetable will become a favorite snack for all main dishes. There is nothing complicated and special in cooking, which is also important.

Ingredients:

• Fresh cucumber - 600-700 gr;
• Peppercorns - 5 pcs.;
• Laurel - 2 pieces;
• Garlic - 2 teeth;
• Onions - 1-2 pcs.;
• Vinegar 6% - 3 tbsp. spoons;
• Parsley, dill, cloves;
• Water - 1 - 1.5 liters;
• Sugar sand - 4 tbsp. spoons;
• Salt - 2 tbsp. spoons.

The most delicious pickled cucumbers for the winter recipes:

1. Prepare and thoroughly wash the cucumbers, and cut off their ends. For preservation, it is better to choose small cucumbers, they will turn out crispy and hard.
2. Prepare jars with a capacity of 3 liters. Canning almost always requires sterility. Banks must be sterilized first. Carefully washed jars must be held briefly over the steam, and then heated in the oven, neck down. Lids should also be well washed.
3. Prepare all vegetables and spices. Peel the peel and rinse with herbs and seasonings.
4. First of all, they put in a jar - onions, garlic, herbs, spices. Then you need to carefully distribute the cucumbers. It is more convenient to stack cucumbers while standing, then more of them will fit in the jar.
5. After all the vegetables and seasonings are stacked, pour in pure, undiluted vinegar.
6. Pour water into a container and add sugar and salt. Stir the brine until the ingredients are completely dissolved and boil for 1 minute. It is better to boil this liquid longer, about 15 minutes.
7. Pour cucumbers with boiling brine.
8. Put lids on the neck of the jars. Pour hot water into the basin and lower the jars there. Turn on the stove and keep a basin with jars on it for 9-10 minutes.
9. Then turn off the gas and taking out the jars one by one, close them hermetically with a special machine. After everything is canned, turn the hot jars upside down, wrap and leave in this position until completely cooled.

This is not to say that such an activity as canning is very simple, but the result will please the whole family. This cucumber recipe will allow you to fully enjoy the pickled product.

Pickled cucumbers for the winter crispy without sterilization

Is it possible to simplify such a troublesome task as canning cucumbers? Of course you can. Today, many recipes are known that allow you to get delicious pickled cucumbers without any hassle.

Ingredients:

• Cucumbers - 1 - 1.5 kg;
• Garlic - 4-5 teeth;
• Leaf horseradish - 1 pc.;
• Dill - 2 umbrellas with seeds;
• Black pepper peas - 8-9 pcs.;
• Hot red pepper - 1/2 small pod;
• Acetic essence - 1 hour. spoon;
• Salt - 70g;
• Sugar sand - 100g.

Crispy marinated cucumbers for the winter in jars:

1. Select fruits of small and medium size, regular shape, and leave them for a couple of hours in cold water. Wash each cucumber thoroughly.
2. Peel the garlic and wash it, do the same with seasonings and herbs.
3. Sterilize jars with a capacity of 3 liters. Rinse lids.
4. Place the cucumbers in a colander and pour over boiling water well. Immediately after this, you need to put the cucumbers in a jar. As you lay, sprinkle with spices, add sugar and salt.
5. Pour boiling water into a jar of cucumbers and keep the cucumbers in the filling until the bulk ingredients are completely dissolved in the container.
6. Next, you need to drain the liquid from the jar of cucumbers and boil it again, adding bulk components. During the boiling process, pour the brine into the cucumbers again, then add the vinegar.
7. Then immediately cover the jars with lids and quickly preserve.
8. Put the jar on the lid and wrap well. After cooling completely, you can turn the cucumbers.

The taste of such cucumbers will please everyone. Adding horseradish leaves will give this product a pleasant smell and crunchiness. Many people prefer to put additional spices in pickled cucumbers, which will not spoil the taste at all. Cloves, tarragon, parsley and other seasonings can be added to the recipe for pickling cucumbers. The main thing is that the smell and taste of these spices appeal to all family members.

Pickled cucumbers recipe for the winter crispy sweet

Among the large number of recipes for pickling cucumbers, you can opt for this one. The use of aspirin in the preparation of this recipe will allow you to store jars of cucumbers in a warm room. Not every house has a cellar or other cold room. Pickled cucumbers, using aspirin, will allow you not to worry about the quality of the product for a long time.

Ingredients:

• Cucumbers - 1.5 kg;
• Sugar sand - 2 tbsp. spoons;
• Salt - 3 tbsp. spoons;
• Laurel leaf - 3 pcs.;
• Black peppercorns - 8-9 pcs.;
• Aspirin - 3 tablets;
• Sheet horseradish - 2 pcs.

Recipes for pickling cucumbers for the winter in jars:

1. Sort all the fruits, even and small, pour cold water for 5 hours, after this time, take them out and cut off the ends on both sides.
2. Sterilize the jars and put all the seasonings and herbs in them, leaving one dill umbrella.
3. Put the cucumbers in jars in a standing position. Top with 1 remaining sprig of dill.
4. Pour boiling water into a filled container. Do not touch jars with cucumbers for 8 minutes to completely sterilize the product.
5. Drain the liquid and boil it again. Pour cucumbers over again and leave for 8 minutes.
6. Drain the liquid from the jar and boil it again, adding all the remaining ingredients. After complete dissolution of all the bulk components of the marinade, pour it into a jar of cucumbers.
7. Preserve jars.
8. Put the finished containers with cucumbers in a bowl of hot water and turn on the stove. Keep jars in water for 10 minutes.
9. Turn the jars upside down, onto the lid and wrap them well with a warm blanket. Do not touch them until they are completely cool.

The taste of cucumbers prepared with aspirin is no worse than others. Many people worry that adding pills can be dangerous, but this is completely not true. Aspirin will not cause any harm if consumed in moderation.

How to pickle cucumbers for the winter in jars

Of all the ways to preserve cucumbers, this one can be called the best. The citric acid used in the preparation of this product is considered to be the least safe. Pickled cucumbers are very fond of children, and for them I want to find the best canning recipe. Cucumbers with citric acid can be given to children without fear, which cannot be said about vinegar and aspirin.

Ingredients:

• Cucumbers - 1.5 kg;
• Garlic - 3 teeth;
• Leaf horseradish - 2 pcs.;
• Laurel - 2 pcs.;
• Dill - 2 umbrellas;
• Salt - 2 tbsp. spoons;
• Sugar sand - 5 tbsp. spoons;
• Citric acid - 1.5 teaspoons.

Pickling cucumbers for the winter crispy recipes:

1. Put the cucumbers in a large basin, pour cold water for 5-6 hours. After washing them with a brush and cut off the ends on both sides.
2. Put all the greens on the bottom of the container, with a volume of 3 liters, and put the cucumbers.
3. Bring water to a boil and pour cucumbers over it, do not touch them for 8-9 minutes. Next, you need to drain the water from the jar, it will no longer be needed. Bring new water to a boil and pour over the cucumbers. Set aside the jar for 8-9 minutes
4. Drain the liquid from the jar into the prepared container and again on the fire, until it boils completely. Add all remaining ingredients to it. Boil the resulting brine well.
5. Pour hot brine into cucumbers and preserve them.
6. Turn the jars upside down and wrap them in a warm blanket. Until completely cooled, the jars cannot be turned over and opened. In the recipe for any pickling, you can include green leaves of different plants.

The taste of such cucumbers is sweet and sour. It is impossible to distinguish on what brine they are prepared, on acetic, aspirin or citric acid, by appearance and taste. There are no contraindications for the use of such cucumbers. In addition, such pickled cucumbers can also be kept warm without worrying that they will become cloudy and spoil.

Pickled cucumbers crunchy recipe the most delicious

Whoever has no time at all can use this recipe for canning cucumbers. The taste of such a product is spicy-sweet and will be enjoyed by relatives and guests. For a snack, these cucumbers are perfect and scatter instantly.

Ingredients per 1 liter:

• Cucumbers - 0.5-0.6 kg .;
• Sugar - 0.5 cups;
• Water - 1 liter;
• Vinegar 9% - 0.5 cups;
• Salt - 1 tbsp. spoon;
• Laurel - 1 pc.;
• Horseradish - Half a sheet;
• Black pepper peas - 4-5 pcs.;
• Garlic - 2 teeth;
• Dill umbrella - 1 pc.

Pickling cucumbers in liter jars

1. Wash prepared 1 liter jars thoroughly, you can use soda. Pre-sterilization of the container before conservation is not required.
2. Wash the cucumbers and cut off the ends.
3. Put a pan on the stove and pour water into it, measuring in liters. When the water boils, put the cucumbers in it and boil them a little.
4. Arrange all spices in empty jars. Mince the garlic and add to the spices.
5. When the cucumbers have changed color, you need to arrange them in jars. It is impossible to catch them from the pan with your hands, you need to take a fork.
6. In the water remaining from the cucumbers, pour the bulk components, boil the resulting brine.
7. Pour vinegar into jars with cucumbers and fill them completely with brine.
8. Preserve the workpiece and put on the lid. Wrap all jars with a warm blanket and leave to cool completely.

In order for the cucumbers to turn out delicious and stored for a long time, it is not necessary to look for the perfect recipe. Compliance with all conditions of sterility and technically correct actions will ensure an excellent result.
Now it is possible to use screw caps for preservation, then the pickling process becomes much easier, because you do not need to roll the caps for a long time with special machines.
It is important to remember that when choosing fruits for canning, it is better to stop at small cucumbers, about 10-12 cm, they will be the most crispy and delicious. Bon appetit!

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.

Every housewife's dream. To achieve the desired result, many of them have to go through a difficult path of trial and error. But in fact, it’s not at all difficult to cook crispy pickled cucumbers for the winter, you just need to know a few important secrets.

For example, in order for pickled cucumbers to turn out tasty and crispy, they must be young, with thin skin and dark pimples, small in size (7-8 cm) and collected no later than a day before pickling. It is better, of course, if these are cucumbers from their garden. But if this is not possible, take proven cucumbers on the market. Before pickling, cucumbers must be soaked for 2 to 6, or even up to 8 hours (depending on the recipe) in cold water, changing it often. Moreover, the colder the water in which the cucumbers are pre-soaked, the more crispy the result will be.

Proven Pickled Cucumber Recipes

Spices also need to be treated with due attention. For example, you should not put a lot of garlic, cucumbers will turn out soft. But put cloves, allspice, blackcurrant leaves and bay leaves as desired, they will not affect the result. You can add other spices if they are provided for by the selected recipe. That's actually all. Choose a recipe, since we have found a lot of them for you, follow all the steps indicated in the recipes, and delicious pickled crispy cucumbers will dilute your cozy “cellar” with all kinds of preparations with their presence.

Crispy pickled cucumbers (method number 1)

Ingredients (per 1 liter jar):
2 kg small cucumbers,
2 cloves of garlic
1 carrot
1 dill umbrella
1 sprig of parsley
1 tsp vinegar essence.
For marinade:
1 liter of water
1 tbsp salt (with a slide),
2 tbsp Sahara,
5 black peppercorns,
3 cherry leaves
3 cloves.

Cooking:
Soak cucumbers in water for 6 hours, then place in jars along with garlic, carrots, dill and parsley. Pour boiling water over jars of cucumbers and leave for 10 minutes. Drain the water and pour boiling water again, then add sugar, salt, spices, leaves to the drained water and let it boil. Pour the cucumbers with the finished marinade, add 1 tsp to each jar. vinegar essence, roll up and wrap until completely cool.

Cucumbers "Fragrant" (method number 2)

Ingredients for 1 liter jar:
cucumbers,
1 onion
1 garlic clove
5 peas of allspice,
1 bay leaf.
For brine:
500 ml of water
4 tsp Sahara,
2 tsp salt,
4 tsp 9% vinegar.

Cooking:
Wash the cucumbers thoroughly, cut off the ends and soak for 3 hours in cold water. Put the spices, chopped onion, garlic in the bottom of the jar. Then pack the cucumbers tightly into the jar. Boil the brine, pour over the cucumbers and sterilize the jars for 10 minutes. Then roll up, turn over and wrap.

Pickled cucumbers (method number 3)

Ingredients (per 3 liter jar):
1.8 kg cucumbers,
2 dill umbrellas,
1 sheet of horseradish
3-4 garlic cloves,
6-7 black peppercorns
2 currant leaves,
6 tsp Sahara,
3 tsp salt,
5 tbsp table vinegar.

Cooking:
Wash greens and cucumbers under running cold water. At the bottom of the prepared jars, lay the greens, garlic and pepper cut into small pieces. Then pack the cucumbers tightly into the jar, add salt, sugar and vinegar directly into the jar and pour cold water over it. Then put the jar of cucumbers in a pot of cold water and bring to a boil over low heat. After 2-3 minutes from the moment of boiling, roll up the jars. Cucumbers must remain green at the time of rolling. Turn the jars over, cover and leave to cool.

Crispy pickled cucumbers with grated horseradish and tarragon

Ingredients (per 1 liter jar):
small cucumbers,
2-3 sprigs of parsley,
2 cloves of garlic
2 cherry leaves
1 ring of sweet pepper,
horseradish leaves, dill, tarragon, hot pepper - to taste.
For the marinade (for 500 ml of water):
30 g sugar.
40 g salt.
Bay leaf,
peppercorns,
70 ml 9% vinegar.

Cooking:
For this recipe, choose small cucumbers (no more than 7 cm) without defects, bitterness and voids inside. Wash them and soak for 3 hours in cold water, then rinse with running water and cut off the ends on both sides. Place cherry, horseradish, dill, parsley, peppers, garlic and tarragon leaves at the bottom of 1 liter jars. Fill the jars with cucumbers, pour boiling water and leave for 20 minutes, then repeat this procedure. Prepare the marinade by adding everything except vinegar to the water (add it when the water boils). Pour cucumbers with boiling marinade and roll up jars.

Cucumbers "Lemon"

Ingredients (per 3 liter jar):
1 kg cucumbers
2-3 garlic cloves,
1-2 bay leaves,
2 tbsp dill with seeds
1 tbsp chopped onion,
1 tsp grated horseradish,
1 liter of water
100 g salt
1 tbsp Sahara,
1 tbsp citric acid,
a few peas of black pepper.

Cooking:
Wash the cucumbers thoroughly, cut off the ends and soak in cold water for 3 hours. At the bottom of a 3 liter jar, put dill, bay leaf, horseradish, onion, garlic and peppercorns. Then place the prepared cucumbers tightly in the jar. Pour water into the pan, add sugar, salt, citric acid to it, bring to a boil and pour cucumbers in a jar with this boiling marinade. Cover the top of the jar with a pre-sterilized lid and sterilize jars of cucumbers in boiling water for 15-20 minutes. Roll up and leave to cool at room temperature.

Crispy Pickled Cucumbers in Apple Juice

Ingredients (per 3 liter jar):
small cucumbers (how many will go into the jar),
2-3 black peppercorns
1 dill umbrella
1 sprig of mint
1 currant leaf,
2 cloves.
For marinade:
Apple juice,
salt - 1 tbsp. for 1 liter of juice.

Cooking:
Scald the cucumbers with boiling water and cut off the ends. At the bottom of each of the jars, lay a leaf of currant, mint, add spices and fill the jars with cucumbers, and then fill them to the top with boiling marinade made from apple juice and salt. Sterilize the jars, almost completely immersed in boiling water, for 12 minutes from the moment of boiling, but no more, otherwise your cucumbers will not turn out crispy. When the time is up, roll up the jars with lids, turn over and wrap, leave in this form until completely cooled.

Pickled cucumbers with bell pepper, basil and coriander "Khrum-khrumchiki"

Ingredients (per 3 liter jar):
500-700 g cucumbers,
3-4 sweet peppers
3-4 garlic cloves,
1 dill umbrella
1 horseradish root
2-3 sprigs of basil
1 tsp grains of coriander.
4 peas of allspice,
3 black peppercorns.
For the marinade (for 1 liter of water):
4 tbsp salt,
2 tbsp Sahara,
3 tbsp 9% vinegar.

Cooking:
Wash the cucumbers and cut off the tips, remove the seeds from the pepper and cut into 4 parts. Place dill, garlic, basil and peeled horseradish root on the bottom of the prepared jar. Then put the cucumbers and peppers tightly in the jar. For the marinade, add salt and sugar to the water, bring to a boil, remove from heat, add vinegar and pour over the jars of cucumbers. Cover with a lid and leave for 15 minutes. When the time is up, drain the marinade and bring it back to a boil. Add coriander, peppercorns to the jar and fill the contents of the jars with hot marinade. Roll it up, turn it upside down, and put it in a cool place the next day.

Crispy cucumbers marinated with mint leaves, onions and carrots

Ingredients:
2 kg cucumbers
1 small head of garlic,
1 small onion
1 medium carrot
4 leaves of horseradish, cherries, currants,
1 sprig of dill along with an umbrella,
3 sprigs with leaves of young fresh mint,
1.2 liters of water,
3 tbsp salt (no top)
2 tbsp Sahara,
3 tbsp fruit vinegar.

Cooking:
Select cucumbers of the same size, wash them, cut off the ends and soak in cold water for 5-6 hours. At the bottom of dry sterilized jars, place cherry, currant, horseradish and mint leaves, garlic cloves and sliced ​​​​carrots. There, in a jar, put the cucumbers, tightly, to the very top. Spread the onion, cut into rings, over the cucumbers, and dill on the onion. Dissolve sugar and salt in water, let the water boil and pour the cucumbers twice with this brine, and for the third time pour vinegar into the drained brine, let it boil and add a little water. Pour the cucumbers with this brine, roll up the lids, turn over and leave for 5-6 hours. And only then put it away for storage.

Sweet and sour cucumbers "Bulgarian style"

Ingredients (per 1 liter jar):
cucumbers,
1 dill umbrella
1 sheet of horseradish
1 sprig of carrot tops,
5 peas of allspice,
1 garlic clove
water,
1 tsp salt,
2 tsp Sahara,
50 ml 9% vinegar.

Cooking:
Soak cucumbers for 1-2 hours in cold water. In each jar, put dill, horseradish leaves, carrot tops, black peppercorns and a clove of garlic. Add vinegar. Cut off the ends of the cucumbers and put them in jars. Pour jars of cucumbers with cold water (preferably filtered). Add salt and sugar to each jar. Place the jars in a container and fill it with cold water up to the shoulders of the jars. Put on fire, bring the water to a boil and sterilize the jars for 5-7 minutes from the moment of boiling. Loosely cover jars during sterilization with lids. After that, roll up the jars, turn over and, without wrapping, cool to room temperature. After cooling, put the jars of cucumbers in the refrigerator for several hours (you can overnight), and then put them in storage.

Marinated crunchyand cucumbers "Coniferous aroma"

Ingredients (per 3 liter jar):
1 kg cucumbers
4 young sprigs of pine (5-7 cm).
For the marinade (for 1 liter of water):
2 tbsp salt,
1 tbsp Sahara,
½ stack 9% vinegar.

Cooking:
Wash the cucumbers, cut off the tips, pour over boiling water and then ice water. At the bottom of the prepared jar, put half of the pine branches, then lay the cucumbers tightly, and put the rest of the pine branches between them. Pour sugar and salt into water, bring it to a boil and immediately remove from heat. Fill jars of cucumbers with boiling water to the brim, cover with a lid and leave for 15-20 minutes. After that, drain the marinade back into the pan, bring to a boil, pour in the vinegar, stir and pour the hot marinade over the cucumbers. Roll up the jars, turn upside down, wrap and leave for 2 days. Then store in a cool place.

Crispy cucumbers with oak leaves

Ingredients (for 10 1 l cans):
5 kg fresh small cucumbers,
10 garlic cloves,
10 dill umbrellas,
10 leaves of blackcurrant,
10 oak leaves
5 small horseradish leaves
30 black peppercorns
30 peas of allspice,
10 tsp grain mustard,
2.4 liters of water,
3 tbsp salt,
5 tbsp Sahara,
150 ml 9% vinegar.

Cooking:
Wash cucumbers well and soak in cold water for 4-6 hours. In clean and sterilized jars, put spicy greens, black and allspice, garlic cloves and mustard. Lay the cucumbers tightly and neatly on top. For the marinade, pour water into a saucepan, add sugar and salt, let it boil, turn off the heat and add vinegar. Pour the cucumbers in jars with the prepared marinade, cover them with lids and sterilize for 5 minutes from the moment of boiling. Then roll up, turn over and let cool slowly.

Pickled crispy cucumbers with oak bark

Ingredients (per 1 liter jar):
small cucumbers,
2 cloves of garlic
½ sheet of horseradish
1 dill umbrella
2 cherry leaves
1 black currant leaf
3-4 black peppercorns
3-4 allspice peas,
½ hot pepper
⅓ tsp oak bark,
1.5 tsp salt,
1.5 tsp Sahara,
30 ml table vinegar.

Cooking:
Soak cucumbers in cold water for 5-6 hours. Arrange spices, oak bark and cucumbers in jars. Pour the contents of the jars with boiling water, let stand until the next water boils. Drain the first water and fill the cucumbers with the second water, and again let them stand for a while. After the second time, after draining the water, add salt, sugar and vinegar directly into the jars, fill the jars with fresh boiling water and roll up.

Pickled gherkins with cinnamon

Ingredients (per 3 liter jar):
cucumbers - how much will go into the jar,
15 cloves,
6 bay leaves,
3-4 garlic cloves,
1 tsp ground cinnamon,
black and allspice peas,
1 small pod of hot pepper,
1.2-1.4 liters of water,
2 tbsp salt (no top)
2 tbsp sugar (no top)
1 tbsp 70% vinegar.

Cooking:
Soak the cucumbers for 6-8 hours, cut off the tips, scald with boiling water and put in sterilized jars, pour boiling water for 20 minutes. Then drain the water and bring to a boil again. Pour salt, sugar, cinnamon, spices, garlic, hot pepper into a jar of cucumbers, pour boiling water, add vinegar to the jar, roll up and wrap.

Prepare crispy pickled cucumbers according to our recipe and crunch with pleasure in winter not only with snow on the street, but also with delicious cucumbers at the table.

Good luck preparing!

Larisa Shuftaykina

Recipes for cucumbers for the winter are very diverse. Cucumbers can be preserved whole and sliced, in salads, and even make cucumber jam. But almost every recipe for seaming cucumbers can be described either as a recipe for pickling cucumbers (sourdough) or as a recipe for pickled cucumbers.

Canning cucumbers without vinegar is called salting or sourdough. How to pickle cucumbers? Before pickling cucumbers, keep in mind that pickling cucumbers takes time - pickling cucumbers occurs within 3-10 days. Pickling cucumbers in a cold way - soaking cucumbers with cooled brine. And for quick salting, the pickle for cucumbers is preheated. Salting cucumbers with vodka allows you to preserve their color. The dry salting of cucumbers is very interesting - in this case, cucumbers sprinkled with salt secrete juice, water is not used. Pickling cucumbers in the classic version is pickling cucumbers in a barrel, preferably oak. The recipe for barrel cucumbers is simple, but it is the wooden barrel that gives the cucumbers a special taste - pickled cucumbers cannot be confused with anything! Pickled cucumbers are often stored without additional heat treatment in a cool, dry place. But the preservation of cucumbers is also possible - after salting they are placed in jars, poured with hot brine and rolled up. Pickling cucumbers with mustard gives an interesting taste and a guarantee that the cucumber blanks will not “explode”.

Pickling cucumbers - twisting cucumbers with the addition of vinegar. How to pickle cucumbers? Marinade for cucumbers is brought to a boil, then the cucumbers previously laid out in jars are poured into them and sterilized. You can also pickle cucumbers with citric acid.

Pickled crispy cucumbers, delicious pickled cucumbers with mustard are indispensable on the winter holiday table. A cucumber salad for the winter will also come to the aid of the hostess. Canning cucumber salads, pickling cucumbers for the winter, pickling cucumbers in jars, canning cucumbers - the recipes for all these preparations are varied and allow us to diversify our menu.

From the recipes on our website you will learn detailed answers to questions: how to roll cucumbers, how to pickle cucumbers in jars, how to pickle cucumbers correctly, how to make canned cucumber salad, how to roll cucumbers in tomato sauce. And also how to make crunchy canned cucumbers, how to spin pickled cucumbers for the winter, how to cook pickled crispy cucumbers and pickled cucumbers for the winter, and even how to close canned cucumbers with ketchup and canned cucumbers with mustard. After all, we have hundreds of different recipes for cucumber blanks, canned cucumber recipes, including a recipe for sour cucumbers, a recipe for pickled cucumbers, a recipe for delicious pickled cucumbers, barrel cucumbers, a recipe for pickled cucumbers ...