Canned Cucumber Recipes. Small cucumbers: the secrets of canning

A rare hostess does not make preparations for the winter, because how pleasant it is in winter, having missed fresh vegetables, to take a cucumber, bring it to your mouth, feel the salty aroma, bite off, drink splashing sour juice and crunch to your heart's content!

Canning cucumbers is a great way to prepare delicious cucumbers for the winter in many different ways. Each housewife has her own recipes and her own canning secrets, but each of us wants variety, new tastes and sensations. We offer several recipes for canned cucumbers so that every housewife can replenish and diversify her collection of cucumber preparations for the winter.

However, before proceeding to the recipes themselves, it would be useful to give some tips. So, pickled cucumbers should be medium-sized, fresh, with black spines and always elastic. Before canning, they need to be soaked for 4-6 hours so that all the air is gone. For pickles, it is better not to use juices bought in stores, because they use their own preservatives, and the mass fraction of natural juice is not at all large. It is better to use homemade juice. Jars and lids must be carefully sterilized, and the finished jar must be turned upside down, covered with a blanket and placed in a warm place to cool.

Pasteurized cucumbers

Ingredients:
3-4 small tomatoes
horseradish leaves,
blackcurrant leaves,
cherry leaves,
broken dill leaves,
black peppercorns,
2 tbsp salt,
1 tbsp Sahara,
1 tbsp vinegar,
garlic

Cooking:
Scald all ingredients with boiling water. At the bottom of the jar, lay the leaves of horseradish, black currant and cherry, broken stems of dill and a few peas of black pepper. Sprinkle 1 tablespoon of sugar and 2 tablespoons of salt. Carefully lay the cucumbers scalded with boiling water, adding chopped garlic cloves between them. Put 3-4 small tomatoes on top, which will protect the jar from “exploding” and add sourness to the cucumbers. Fill the jar with boiling water, close the lid and sterilize for about 15 minutes from the moment of boiling. Then remove the lid and add a couple more cloves of garlic, 1 tablespoon of vinegar, and a sprig of dill. Roll up the jar, turn it upside down, wrap it in a blanket and put it in a warm place for a day.

Canned cucumbers

Ingredients:
500 gr salt
500 gr sugar
100 ml of table vinegar,
2-3 garlic cloves,
1/2 bell pepper
Bay leaf,
black peppercorns,
¼ tsp ground pepper,
dill,
parsley

Cooking:
Rinse the cucumbers thoroughly and cut off the ends on both sides. Fold the cucumbers in a clean bowl, pour boiling water over it, close the lid and carefully wrap it with a blanket. Leave them in a warm place until the water is warm. At this time, prepare the brine. To do this, dissolve 500 grams of salt and 500 grams of sugar in 10 liters of water, boil parsley and dill in this solution, after which they must be removed. Leave the brine on low heat until the water in the cucumbers cools, then pour in 100 ml of table vinegar. Rinse the jars thoroughly and pour over them with boiling water, put 2-3 cloves of chopped garlic, half a bell pepper, a bay leaf, 5 black peppercorns and ¼ teaspoon of ground pepper on the bottom of each three-liter jar. Arrange the cucumbers in jars, pour boiling brine over them and roll up the lids. Turn the jars upside down, wrap them in a blanket and leave for a day in a warm place.

Canned cucumbers with currant juice

Ingredients:
black peppercorns,
carnation,
1-2 garlic cloves,
dill sprig,
mint,
250 ml currant juice,
50 gr salt
20 gr sugar

Cooking:
Rinse the cucumbers well and cut off the ends on both sides. At the bottom of each jar, put 2-3 black peppercorns, cloves, 1-2 cloves of garlic, a sprig of dill and mint. Prepare a brine from 1 liter of water, 250 ml of currant juice, 50 g of salt and 20 g of sugar, bring to a boil. Put cucumbers in a jar vertically and pour boiling brine. Close jars with lids and sterilize for 10 minutes.

Cucumbers in pumpkin-apple juice

Ingredients:
1 liter pumpkin juice
300 ml apple juice
50 gr salt
50 grams of sugar.

Cooking:
Rinse the cucumbers thoroughly, pour over them with boiling water and put them in a three-liter jar. Prepare a brine from 1 liter of pumpkin juice, 300 ml of apple juice, salt and sugar, bring to a boil. Pour boiling brine over the cucumbers and leave for a few minutes, then drain the brine and boil again. Repeat this procedure three times and roll up the jar.

Cucumbers in grape leaves

Ingredients:
300 ml apple or grape juice,
50 grams of sugar
50 gr salt

Cooking:
Rinse the cucumbers thoroughly, pour boiling water over them, and then cold water. Wrap each cucumber in a vine leaf and place tightly in a 3 liter jar. Prepare a brine from 1 liter of water, 300 ml of juice, sugar and salt. Pour cucumbers with boiling brine, then drain it, boil again and repeat the procedure 2 more times. Then roll up the jar.

Cucumbers preserved in grape juice

Ingredients:
2 kg cucumbers
600 ml grape juice
5 blackcurrant leaves,
3 sprigs of cherries with leaves,
700 ml of water
50 gr salt
20 gr grape vinegar

Cooking:
Rinse the cucumbers, pour boiling water over them, and then cold water. Lay them vertically in a jar, adding cherry sprigs and blackcurrant leaves. Dilute grape juice with water, salt and boil. Pour boiling juice over cucumbers in a jar, then drain and boil the brine again, repeat this procedure 3 times, then roll up the jar.

Cucumbers with pine aroma

Ingredi ents:
2 kg cucumbers
1.3 liters of apple juice,

50 grams of sugar
50 gr salt

Cooking:
Thoroughly wash the cucumbers, pour boiling water over them, and then cold water. Put them in a jar along with the tips of the pine branches. Prepare a brine of apple juice, salt and sugar. Pour boiling brine over cucumbers, then drain and boil. Repeat the procedure 3 times and roll up the jar.

Canned cucumbers with horseradish

Ingredients:
2 kg cucumbers
black peppercorns,
3-4 garlic cloves,
3-4 small horseradish roots,
blackcurrant leaves,
dill umbrellas,
2 tbsp salt,
1 tbsp Sahara

Cooking:
Rinse cucumbers, dry, put in sterilized jars, alternating with pepper, garlic, horseradish, currant leaves and dill umbrellas. Prepare brine. Dilute salt and sugar in 1.2 liters of cold water. Pour cucumbers with the resulting brine and close with a nylon lid. Store in a cool place.

Cucumbers "Miracle"

Ingredients:
small cucumbers,
1 tsp vinegar essence,
1 sprig of parsley
1 onion
1 carrot
1 tbsp bitter salt,
2 tbsp Sahara,
black peppercorns,
sweet peppercorns,
carnation,
Bay leaf

Cooking:
Place spices and cucumbers in liter jars. Place chopped onions and carrots, as well as a branch of parsley, on top of the cucumbers. Boil water, pour cucumbers and leave for 10 minutes, then repeat pouring boiling water 3 times. For the third time, add sugar and salt to the water, boil, pour over the cucumbers and add 1 tsp to each jar. vinegar essence, then roll up.

Cucumbers "Pokrovsky"

Ingredients:
dill umbrella,
2 cloves of garlic
piece of shit
1 tsp mustard seeds,
black peppercorns,
½ tsp cinnamon,
2 thin slices of beets
2 bulbs
2 tbsp salt,
150 gr sugar
½ tsp red hot pepper,
2 tsp 70% vinegar

Cooking:
Rinse the cucumbers thoroughly and sterilize the jars. Place a dill umbrella, 2 cloves of garlic, a piece of horseradish, mustard, 8-10 black peppercorns, cinnamon, 2 thin slices of beets and 2 small onions in a three-liter jar. Place cucumbers on top. Prepare a brine of 1.5 liters of water, salt, sugar and hot red pepper, bring it to a boil and pour over the cucumbers. Pour 2 tsp into the jar from above. 70% vinegar and immediately roll up with a sterilized lid, turn the jar upside down, wrap in a blanket and put in a warm place for a day.

Preservation of cucumbers can be the most diverse and amaze with original tastes from sweet and sour to spicy or salty. The main thing is to choose the taste and the method of canning that is right for you, stock up on cucumbers, patience and start harvesting. So, you will spend only one day on canning cucumbers, and delicious crispy cucumbers will delight you for a whole year. Can, enjoy the results and share your signature recipes!

Alena Kovyrshina

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 poured immediately 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 conservation;
• 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.

By themselves, cucumbers do not differ in piquant taste, especially when it comes to overripe fruits. To give them a richer taste, people have come up with many recipes for marinating them.

The calorie content of cucumbers will depend on each specific method. On average, there are 16 kcal per 100 grams of product.

Cucumbers for the winter in jars - a step by step photo recipe

Pickling cucumbers is a responsible and long process. To make the cucumbers crispy and tasty, we offer you the following recipe for preserving.

Cooking time: 3 hours 0 minutes

Quantity: 10 servings

Ingredients

• Cucumbers: 10 kg
• Dill: 4-5 bunches
• Sweet pepper: 2 kg
• Garlic: 10 heads
• Salt, sugar: 2 tsp each on a jar
• Ground pepper: to taste
• Vinegar: 2 tbsp. l. per serving

Cooking instructions

Recipe for crispy cucumbers for the winter in jars

The proposed recipe allows you to give the cucumbers a special, moderately spicy taste, while the cucumbers do not lose their crispy characteristics.

To close crispy cucumbers for the winter, you required:

• cucumbers - 5 kg;
• one bitter pepper;
• horseradish root;
• a head of garlic;
• 10 carnations;
• allspice and black pepper - one dessert spoon each;
• 6 bay leaves;
• on an umbrella of parsley and dill;

For cooking marinade you will need:

• 1.5 liters of water;
• 25 gr. vinegar 9%;
• 2 tbsp. l. salt;
• 1 st. l. Sahara.

Conservation process:

1. We sterilize 3 one and a half liter glass jars.
2. We put all the spices in equal parts in each jar. Seeds should be removed from bitter pepper, and horseradish should be chopped.
3. Wash cucumbers and cut off ends. Transfer them to a large bowl and cover with cold water. Let them stand for 2 to 4 hours.
4. After this time, we take out the cucumbers from the container and, sorting by size, put them in jars.
5. In a separate container, we prepare boiling water, with which we then pour cucumbers, and cover with lids on top.
6. It takes 10 minutes to warm up. Drain the water back into the pan, add sugar and salt.
7. While the brine is being prepared, in a separate pan it is necessary to prepare a second portion of water for sterilization. It is also poured into jars with cucumbers, allowed to warm up for 10 minutes and drained.
8. When the brine boils, they need to fill the jars, but first they need to pour vinegar into them.
9. Banks should be rolled up, put in a dark place.

We invite you to watch a video recipe for delicious crispy cucumbers for the winter.

How to close cucumbers for the winter in liter jars

This method is suitable for a small family that does not like large jars in the refrigerator.

For such conservation need to stock up:

• small cucumbers;
• 2 l. water;
• two st. l. Sahara;
• four st. l. salt.

The remaining components are calculated per liter jar:

• 1 head of garlic;
• three cherry and currant leaves;
• 1/4 sheet of horseradish;
• half an oak leaf;
• dill umbrella;
• 6 peas of allspice and black pepper;
• one red peppercorn, but only a piece equal to 1 or 2 cm is placed on one jar;
• one tablespoon of vinegar 9%.

Conservation process cucumbers for the winter

1. Cucumbers are washed and transferred to a deep container for filling with water.
2. Banks are thoroughly washed and sterilized. You also need to remember about the lids, they need to be boiled in a separate container.
3. Mix all spices.
4. We prepare water for sterilization.
5. First, we put spices in each jar, and then cucumbers, pour boiling water over it, cover with lids and set aside for 15 minutes to warm up.
6. After 15 minutes, carefully drain the hot water, rearrange it on the stove and, after boiling, add salt and sugar there.
7. Pour vinegar into each jar and fill with brine.

It remains to roll up, turn over to check the quality of the seaming, and wrap it with a blanket for further sterilization.

Pickled cucumbers in jars for the winter - a step by step recipe

The recipe below will surprise your family with a unique taste and a pleasant crunch. To pickle cucumbers for the winter according to this recipe, you need to prepare the following products:

• small cucumbers;
• 2 leaves of lavrushka;
• 2 cloves of garlic;
• 4 peas of black and allspice;
• 1 tsp mustard seeds;
• two currant leaves;
• dill umbrella.

For the marinade you will need:

• 6 tbsp Sahara;
• 3 tbsp salt;
• 6 tbsp vinegar 9%.

cook such cucumbers for the winter can be done in a few steps:

1. Mix all the spices into a homogeneous mixture.
2. Grind the dill umbrella and currant leaves.
3. Rinse the cucumbers well, cut off the tails on both sides and place in a deep container. Cover with water and set aside for 2 hours.
4. Prepare jars, wash and sterilize.
5. Pour water into a saucepan and put it on fire. As soon as it boils, it will be possible to fill jars with cucumbers with it.
6. At the bottom of the jars you need to lay spices and cucumbers.
7. Pour sugar and salt there and pour vinegar.
8. After boiling, the water should be allowed to stand and cool for a while, and only then fill the jars.
9. We put the filled jars for sterilization into a large saucepan, cover them and let them boil for 15 minutes. Do not forget to put a towel on the bottom of the container.
10. After 15 minutes, the banks are rolled up.

Pickled cucumbers for the winter are ready!

Pickling cucumbers for the winter in jars without vinegar

The proposed option for preserving cucumbers for the winter does not involve the use of vinegar or other acid.

For this recipe you will need products:

• 2 kilograms of cucumbers;
• 2.5 liters of water;
• 110 grams of salt;
• 2 leaves of horseradish;
• 15 cherry and currant leaves;
• 5 walnut leaves;
• 2 dill umbrellas;
• 2 pods of hot pepper;
• 1 piece of horseradish.

Process conservation looks like this:

1. Cucumbers are washed and placed in a deep basin for further filling with water. If they are freshly harvested, then the soaking procedure can be skipped.
2. After 2-3 hours, the water is drained and the cucumbers are washed.
3. Crush horseradish and bitter peppercorns.
4. Layers of greens, chopped horseradish with pepper, cucumbers, again greens with horseradish and pepper and cucumbers are laid in a large saucepan. The last layer should be leaves.
5. Pour cold water into a separate container, pour sugar and salt into it, and mix until completely dissolved.
6. Layers of cucumbers with herbs are covered with prepared filling, covered with a lid and put under oppression for 5 days.
7. After 5 days, the brine is poured into a saucepan, all spices are removed, and the cucumbers are thoroughly washed.
8. They are placed in pre-prepared jars.
9. Pour the marinade to the very top and let stand for 10 minutes.
10. After 10 minutes, it must be drained back and put on fire to boil.
11. As soon as it boils, they fill the jars and roll them up.

How to close cucumbers in jars with vinegar

In the proposed option, the preservation of cucumbers for the winter involves the use of vinegar, and all components are taken from the calculation of a 3-liter jar.

To preserve with this method, you need to prepare:

• small cucumbers;
• 2-3 tbsp vinegar 9%;
• red hot pepper - a piece of 2 cm;
• 2-3 cloves of garlic;
• 2 tbsp dill seeds;
• 1 st. a spoonful of chopped horseradish root;
• 5 currant leaves;
• 9 peas of allspice.

For pouring you will need:

• sugar with salt 2 tbsp. l. for every liter of liquid.

Instruction for cooking cucumbers for the winter in jars with vinegar:

1. Cucumbers are well washed and placed in a large basin for further filling with water for one day.
2. Banks are washed and sterilized.
3. Spices and cucumbers are placed in each jar.
4. The lids are boiled in a separate saucepan.
5. On average, one three-liter jar requires 1.5 liters of liquid. After calculating the amount of water, put it on the fire to boil.
6. As soon as the future filling boils, fill the jars with it and let it stand until the air bubbles come out.
7. Drain the water into a saucepan, add salt and sugar to it and mix thoroughly. Bring the filling to a boil.
8. Set the jars in a large pot.
9. Pour vinegar into each and fill each jar with ready-made brine.
10. Cover with lids and leave to sterilize for 5-7 minutes.
11. We roll up jars of cucumbers.

A simple recipe for cucumbers for the winter in jars

This simple cucumber recipe for the winter is used by many housewives, so it can rightfully be called a classic.

The proportions of the ingredients are calculated for one three-liter jar, so you will need to adjust the amount of products if necessary.

What do you need prepare:

• 1.5-2 kg of cucumbers;
• 5 leaves of currant and cherry;
• 2 sheets of horseradish;
• 5 cloves of garlic;
• 1 bunch of dill;
• 1 liter of water;
• 2 tbsp. l. salt;
• 2 tbsp. spoons of sugar.

canning performed in several steps:

1. Cucumbers are washed, tails are cut off and poured with cold water for 4 hours.
2. Banks are washed and sterilized.
3. Lids are boiled in water.
4. The greens are sorted and crushed.
5. All spices are placed in each jar, with the exception of horseradish.
6. Cucumbers are placed on top of spices and covered with horseradish leaves.
7. Sugar and salt are poured into pre-boiled water.
8. Jars of cucumbers are poured with it and rolled up.

A month later, cucumbers can be served on the table.

Cucumbers with tomatoes in jars for the winter - a delicious recipe

For lovers of assorted, this method is just right. All components are listed per liter jar.

To preserve cucumbers with tomatoes for the winter using this method, you will need:

• 300 grams of cucumbers;
• 400 grams of tomato;
• 1 bitter pepper;
• paprika - to taste;
• a few sprigs of fresh dill;
• 3 cloves of garlic;
• 1 sheet of horseradish;
• 2 bay leaves;
• 3 peas of allspice;
• 1 st. a spoonful of salt;
• 1/2 st. spoons of sugar;
• 1 st. a spoonful of vinegar 9%.

canning tomato with cucumbers is performed in several steps:

1. Cucumbers with tomatoes are washed well. Pierce each tomato in the stalk area for good salting.
2. Prepare containers, wash them and sterilize.
3. Boil the lids in a separate saucepan.
4. Lay in layers in each jar: spices, cucumbers without tails, tomatoes.
5. Laying must be done very tightly to eliminate gaps. You can compact the rings of chopped cucumbers.
6. Pour water into a saucepan and put on fire.
7. Add sugar and salt to jars and pour boiling water.
8. We put a towel in a large saucepan and set the jars for sterilization for 10 minutes.
9. We take out the banks and roll up.

Cucumbers with tomatoes for the winter - video recipe.

Cucumbers for the winter in jars with mustard

Cucumbers for the winter, canned with mustard, are well stored both at home and in the basement. They taste aromatic and spicy.

To preserve cucumbers in this way, you need to prepare:

• small cucumbers;
• 100 ml of vinegar 9%;
• 5 st. spoons of sugar;
• 2 tbsp. spoons of salt.
• 2 cloves of garlic;
• one dill umbrella;
• 1/4 carrot;
• 0.5 tsp mustard.

The whole process performed in several steps:

1. Cucumbers are washed.
2. Banks are prepared, washed and sterilized.
3. Mustard is placed on top.
4. Salt with sugar and vinegar are added to the water and jars are poured with this marinade.
5. Jars are placed in a large saucepan for further sterilization for 5-7 minutes after boiling.
6. Take out the cans and you can roll up. Spicy cucumbers for the winter with mustard are ready!

A cold way to close cucumbers for the winter in jars

Today, you can find many ways to harvest cucumbers for the winter, but we offer the simplest version of this delicacy - this is a cold method.

All ingredients are based on a 3-liter jar.

• even small cucumbers;
• 1.5 liters of water;
• 3 tbsp salt;
• 5 peas of black pepper;
• one head of garlic;
• two bay leaves;
• 2 leaves of currant, horseradish and tarragon.

Execution of works according to this plan:

1. Cucumbers are washed.
2. Banks are sterilized.
3. Spices and cucumbers are placed in each jar.
4. Pour water into the jar and immediately drain it, so you will know the right amount of water to fill.
5. Add salt to it and fill the jars again with it.
6. Close them with nylon covers and install them in the cellar.

After 2 months you can start tasting.

recipes for canning cucumbers for the winter crunchy

Canned cucumbers are a chic preparation for the winter. The best thing is that such cucumbers can be used both separately, without anything, or used in other dishes. For example, in a salad.

Preparation description:
The simplest recipe for canned cucumbers for the winter.

ATTENTION! The ingredients provide a list of seasonings that are needed for just 1 liter of brine!

Canned cucumbers can be rolled together in tomatoes. Just don’t worry, the taste of tomatoes will not overpower the taste of canned cucumbers, rather, on the contrary, it will complement it.

Good luck!

Purpose: For lunch / For the festive table
Dish: Preparations / Snacks / Preservation
Geography of cuisine: Russian cuisine

Ingredients:

• Cucumbers - 1.5 Kilograms
• Blackcurrant leaves - 3-5 Pieces
• Horseradish leaf - 1 piece
• Dill - 1 Piece (twig)
• Garlic - 3 cloves
• Bay leaf - 1 piece
• Peppercorns - 3-5 Pieces
• Cloves - 2 Pieces
• Hot pepper - 1 piece
• Vinegar 9% - 30 Grams
• Salt - 1 Art. spoon (no slide)
• Sugar - 2 tbsp. spoons

Servings Per Container: 7-9

How to cook Canned Cucumbers

Once again, I draw your attention to the fact that the ingredients indicate seasonings per 1 liter of brine. Therefore, before starting canning, estimate how many liters of brine you will need. Cut off the ends of cucumbers on both sides, rinse them well and soak for a short time in cold water. Wash the jars well, pour over them with boiling water, boil the lids. Arrange the required amount of crushed seasoning in the jars. Next, lay the cucumbers tightly. Cut the tomatoes and add a couple of pieces to the jars with the cucumbers. Pour boiling water over the cucumbers and close the lid. Leave to stand for 30 minutes. Next, drain the water from the cucumbers and tomatoes into a saucepan. Add salt, sugar and boil to the water. Pour vinegar into the jar. Pour the boiling brine into the jars so that it overflows over the edges. Roll up. blanket and let it sit overnight. Therefore, put it in a dry place.

Canned sweet cucumbers

Canned sweet crunchy cucumbers are no worse than store-bought ones. If you take small cucumbers, you will get delicacy jars that will quickly disappear from the bins. Here is the prescription!

Preparation description:
Canned sweet cucumbers are very tasty, but if you put a lot of hot red pepper in a jar, they will also turn out hot, so it’s better to take a mildly hot pepper variety. A light spiciness is needed so that they don't think it's "cucumber compote" :) The recipe for sweet canned cucumbers is good, not too complicated. And the cucumbers are delicious! Good luck!

Main Ingredient: Vegetables / Cucumber
Dish: Blanks / Preservation

Ingredients:

• Cucumbers - 4 Kilograms
• Water - 4 liters (marinade)
• Salt - 6 Art. spoons (marinade)
• Sugar - 1.5 cups (marinade)
• Vinegar 9% - 2 Cups (marinade)
• Garlic - 20 Cloves
• Greens (horseradish, currant leaves, dill) - 1 to taste
• Hot pepper - 1 to taste
• Peppercorns - 1 to taste

Servings: 10

How to cook Sweet Canned Cucumbers

Wash cucumbers, hold in water for at least an hour. Prepare spices, herbs, roots. Put spice jars on the bottom. Put cucumbers on top. Pour with simple boiling water, cover with lids. Remove from heat, pour vinegar. Drain the water from the jars, pour the marinade, roll up, turn the jars over, wrap them well. We take the jars to safekeeping in the basement!

Bulgarian canned cucumbers

Canned Bulgarian cucumbers are distinguished by the fact that horseradish, dill or garlic are not added to the jars, but onions are placed. Cucumbers should be taken small, pickled varieties. Ready!

Preparation description:
Of the many options, the recipe for canned Bulgarian cucumbers seems to me the simplest and easiest. You need to cook the marinade approximately at the rate of 1.5 liters per 3 liter jars. But everyone puts cucumbers in jars differently, so the marinade comes in a different amount. The fewer voids in the jar, the less marinade will be needed. In any case, you have an approximate proportion. There is not a lot of salt in the recipe, so be careful, adding jars with just boiling water is not recommended!

Main Ingredient: Vegetables / Cucumber

Ingredients:

• Cucumbers - 2 Kilograms
• Bay leaf - 9 Pieces (2 per liter jar, 7 - per liter of marinade)
• Peppercorns - 26 Pieces (6 per liter jar, 20 per liter of marinade)
• Cloves - 3 Pieces (per liter jar)
• Parsley - 1 Piece (per liter jar)
• Onion - 1 Slice (per liter jar)
• Salt - 1 Art. spoon (with a slide, per liter of marinade)
• Sugar - 3 tbsp. spoons (per liter of marinade)
• Vinegar 9% - 100 milliliters (for 1.5 liters of marinade.)

Servings: 20

Place spices in sterilized jars.

Lay the cucumbers tightly. Boil the marinade: boil everything for 3 minutes. Strain, add vinegar. Pour the marinade into jars, sterilize liter jars - 5 minutes, 3 liter jars - 7 minutes. Roll up the jars, turn over, wrap them until they cool completely.

Canned crispy cucumbers

Canned crispy cucumbers are the real wealth of any housewife. I have several options for crispy cucumbers in my arsenal - I am sharing one of them.

Preparation description:
To prepare canned crispy cucumbers, be sure to take pickled varieties of cucumbers. It is better if the fruits are small, young. When you make canned crispy cucumbers, you can pour jars with boiling water once, I tried to do this, I didn’t see much difference. I want to give advice, try any recipe first on a small number of cucumbers. Expand your arsenal of recipes gradually, it is better to make a little of different cucumbers, sign jars, compare in winter, and then choose the best options! Good luck! ;)

Main Ingredient: Vegetables / Cucumber
Dish: Preparations / Preservation

Ingredients:

• Cucumbers - 5 Kilograms
• Salt - 90-100 Grams (per 3 liter jar)
• Vinegar 70% - 1 teaspoon (per 3 liter jar)
• Greens (horseradish, dill umbrellas, currant leaves, cherries, tarragon) - 1 To taste
• Garlic - 4-6 Cloves (per 3 liter jar)

Servings: 20

How to cook pickled cucumbers

Soak cucumbers in water for 3-4 hours (except for freshly picked ones). Arrange cucumbers, herbs, garlic tightly in jars and pour boiling water over. Leave for 5 minutes. Repeat again: drain the water, pour boiling water for 5 minutes. Drain the water from the cans of the pan and add salt, boil until the salt dissolves. Add vinegar. Pour cucumbers with brine. Banks roll up, turn over, wrap until cool.

Canned cucumbers with onions

I make canned cucumbers with onions when the main program for harvesting cucumbers is completed, but they all do not end and do not end. Try it, maybe you will like this simple recipe?

Preparation description:
Canned cucumbers with onions are very tasty, firm. A pleasant gentle marinade makes cucumbers very unusual in taste. They are good to serve as a snack, add to salads. I also put onions and carrots on a serving plate and serve with cucumbers. Canned cucumbers with onions are loved by all my guests. I use carrots to decorate salads. If you have time, you can immediately cut it beautifully. Onions can be taken small, then you get very beautiful mouth-watering jars. Good luck!

Main Ingredient: Vegetables / Cucumber
Dish: Preparations / Pickling / Preservation

Ingredients:

• Cucumber - 2 Kilograms
• Water - 1.2 Liters
• Salt - 3 Art. spoons
• Sugar - 2 tbsp. spoons
• Fruit vinegar - 3 tbsp. spoons
• Garlic - 1 Piece (head)
• Carrots - 2 Pieces
• Onions - 2 Pieces
• Cloves - 6 Pieces

Servings: 10

How to cook Canned Cucumbers with Onions

Sterilize jars and lids . Prepare cucumbers and vegetables. Arrange cucumbers and chopped vegetables in jars. Fill jars with marinade from water, sugar, salt, vinegar. Sterilize jars in boiling water for 7-10 minutes.

Winter, winter, winter. The most favorite snack in winter and summer is, of course, cucumber. There are both summer marinades for cucumbers and recipes for crispy winter preserves. Each housewife has her own signature or favorite recipe for canned cucumbers for the winter. With friends and acquaintances, we always discuss each of our cucumber recipes.

And when the time comes for preparations, I want to choose and roll up the best of the best. Therefore, our recipes are tested and tested.

Basic rules for choosing suitable fruits for canning long-term winter storage recipes

Of the many varieties of cucumber, you need to choose pickling winter ones. They are easy to identify in the market in appearance cucumber. The fruit should be black-spined, not white-spined. When cut, the cucumber should look like a square, not a triangle. The square will make a good crispy winter snack. Another important point is that before starting the preservation of cucumbers, it is imperative to remove the stalk with a knife and pour clean water and let it brew for several hours. This is done so that they absorb liquid and are elastic.

And also all cucumber recipes include a pickling bouquet of herbs and spices. It consists of dill umbrellas, horseradish leaves, cherries and currants, bay leaves. Peppercorns and allspice, whole coriander.

Recipes for winter preparations from the most delicious canned cucumbers

1 Canned cucumbers, crispy recipe the most delicious

2 Recipes for blanks for the winter of cucumbers

• We put the pickling bouquet in clean, sterilized bottles and very tightly stuff the jars with prepared fruits to the very top. Pour just boiling water and let the blanks brew and warm up for at least 30 minutes, they should warm up well. Then drain the water, boil and re-fill it back. Again we wait 30 minutes. The second time we drain the water and put it on the stove until it boils.
• In the meantime, pour 2 tablespoons of salt with a slide, 2 tablespoons of sugar without a slide, 1 teaspoon of citric acid without a slide or 2 tablespoons of vinegar, 2 tablespoons of tomato paste and 1 teaspoon of dry mustard into the bottle. Fill with boiling, drained liquid. We twist and turn upside down. Wrap with a blanket until it cools completely.

3 Canned cucumbers, crispy recipe for the winter are the most delicious

IN clean prepared jars we put a pickling bouquet on the bottom and stuff it tightly with cucumbers. In each three-liter bottle we pour two tablespoons of salt, two tablespoons of sugar and three tablespoons of vinegar. Fill with boiling water and put the jars for sterilization. Three-liter need to boil for 40 minutes, two-liter boil for 30 minutes. We preserve very tasty winter cucumbers.

4 Canned cucumbers, crispy recipe the most delicious in tomato juice

For this blank, you need to make juice from tomatoes. For this you can just boil overripe tomatoes, adding a little water. And pass through a sieve. You can simply scroll the tomatoes through a meat grinder, add 1/1 water and bring to a boil. We get tomato filling for cucumbers.

For such a workpiece Suitable for both small cucumbers and larger ones. Non-standard can be cut into portioned pieces. Place the cucumbers in a large bowl. Salt and pepper to taste, like a salad. Fill with prepared juice. Liquids need 1/3 more than the volume of green fruits. Add chopped onion and garlic to taste, but you can not add. Leave everything on the stove and boil for 10-20 minutes. Boiling lay out in liter jars (the most convenient volume) and close with metal lids. Turn upside down.

5 Winter cucumber salad. How fresh

• For this winter dish, the most unusual-looking cucumbers are suitable, which are washed and cut into portions. Cut the onion into half rings. The number of onions should be almost the same as the number of cucumbers. We rub a few carrots on a Korean grater, for beauty Salt, like on a salad, pepper with black ground pepper so that it is clearly visible. Add one teaspoon with a slide of citric acid per three kilograms of the product. We leave the entire workpiece for at least two hours, so that all the vegetables let the juice flow.
• We lay out the resulting workpiece in clean half-liter jars so that the liquid covers the vegetables well. We put on sterilization. A half-liter jar boils for 40 minutes. After this time, close with metal lids and turn upside down until completely cooled.

Super delicious recipe for crispy cucumbers for the winter

In advance prepare tomato juice or just grind overripe tomatoes in a meat grinder. Cucumbers can be taken in any size. If they are small, then leave them whole, large cucumbers can be cut. Add onions cut into rings. We put all the ingredients in a saucepan, salt, pepper. Put on the stove and bring to a boil. Boil 5 minutes. Cucumbers should warm up well. Put hot cucumbers with onions in prepared jars and pour boiling juice over them. Close with lids.

Recipe for spicy crunchy and most delicious canned cucumbers

For this recipe only the smallest cucumbers are suitable. In winter, they are the most delicious.

For one kilogram of crispy, you need to prepare 2-3 pieces. red chili pepper. It must first be cleaned of seeds, cut into several pieces and poured with vinegar. Leave to marinate for 3-5 hours.

Such how to harvest cucumbers great for winter storage. It is necessary to put cucumbers in a half-liter jar and pour vinegar over it. In winter, if you like.

Put into jars greens for conservation. Add 5-10 pieces of pickled pepper. We fill the selected cucumbers tightly to the edges of the jar. Pour boiling water over and leave to warm for 30 minutes. After this time, drain the water and repeat the process of boiling and pouring. Before the last filling with boiling water in a liter jar, add 1 tablespoon of salt, with a slide, 1 tablespoon of sugar, without a slide, 1 teaspoon of vinegar, 2 tablespoons of spicy Chili ketchup. Fill with boiling water. Close the lids.

Zimushka-winter with such a yummy is not terrible.