Recipes for pickled cucumbers without sterilization based on a liter and three-liter jar. Method for preparing pickled cucumbers in three-liter jars

Is it possible to imagine a home cellar or pantry without jars of pickled cucumbers? You can not prepare compotes or jams, do not make stews, but cucumbers are always canned! For everyone who has not yet found their ideal marinating recipe, we recommend that you start cooking right now with us. As soon as a sufficient number of cucumbers appear in the garden or on the market, they begin to pickle them in almost every family. I want, of course, fresh ones, but still lightly salted, crispy, fragrant, with the addition of herbs and spices, I like them much more. Preparing pickled cucumbers for food is very simple, and if you want to keep the same taste for the winter, you can’t do without our recipe.
Its name is interesting. But this is not for originality, but so that during the preparation of the blanks it would not be necessary to look into the recipe book every time. 3 is salt, 6 is sugar, 9 is vinegar. That's the whole secret, and now let's start cooking.

Ingredients:

For a 3 liter jar:

• cucumbers - about 1.5 kg;
• 2-3 sprigs of parsley and dill;
• 3-5 cloves of garlic;
• 1 bell pepper (medium size);
• 5-7 peas of allspice;
• 5-7 black peppercorns;
• a couple of laurel leaves;

• Leaves will not be superfluous - currant, cherry, oak (2-3 leaves per jar). Horseradish leaves will also make our pickles crunchy and flavorful. If you have, then be sure to put a piece of horseradish in a jar.

For marinade:

• 1.5 liters of water;
• 3 tablespoons coarse salt;
• 6 tablespoons of sugar;
• 9 tablespoons of vinegar 9%.

How to cook pickled cucumbers for the winter "3-6-9":

Peel sweet bell pepper and garlic, wash, cut into slices or rings. Sort cucumbers, wash thoroughly and soak in cold water for 2-3 hours. This is done in order to "revive" the fruits. They taste best a couple of hours after watering. Therefore, even plucked from the garden, and not bought in a store, need such a procedure.

Put greens, bell pepper, garlic, peas of black and allspice, lavrushka on the bottom of the jar.

Place cucumbers on top.

Pour boiling water over jars, cover with lids, leave for 15-20 minutes.

After draining the water, bring it to a boil again and pour the jars again.

For the third time, prepare a brine from the water drained from the jar, adding salt and sugar. If desired, you can take new water.

Boil.

Fill the jar with brine, after adding vinegar to it. If there is not enough water at the last stage, then you can add the missing boiling water from the kettle.

Roll up, turn upside down, wrap in a warm blanket until cool.

That's all! It remains to wait for the winter evening to open a jar of pickled cucumbers and serve them with potatoes for a quiet family dinner, or as an awesome snack for guests.

Fresh cucumbers are very tasty and healthy. But as soon as it starts to get colder, local vegetables are no longer available to us. Now in winter there is a large selection of various fresh and salted vegetables, but how can they be compared with our preparations for the winter. Firstly, purchased cucumbers are not cheap, and secondly, they contain a large number of industrial preservatives. Therefore, the best option for us is to prepare them ourselves for the winter. Pickled or pickled cucumbers are the most important preparation for the winter. Crispy, firm, fragrant - without them nowhere. And so you can eat with pleasure, and add to salads. The recipes for harvesting cucumbers are very simple and tasty, their salting can be combined with tomatoes, you can make various salads from cucumbers.

Secrets of successful salting:

1. One of the secrets is to choose our cucumbers correctly. These should be pickling varieties: they look like pimples, prickly and bumpy. We select small and medium cucumbers, 10-12 cm long. Cucumbers from the garden should be collected on the day of pickling or the day before.
2. The quality of the water is also of great importance. You need to use spring or filtered tap water, or purchase ready-made drinking water.
3. To make cucumbers successful, simple rock salt is used for pickling.
4. Spices, spices are also important for salting. For this, black peppercorns, mustard seeds, dill seeds and umbrellas, any part of horseradish, cherry and currant leaves are used (leaves must be young). Sometimes basil leaves, cumin leaves, garlic, oak leaves, or a piece of oak bark are added (oak bark makes cucumbers more crispy).
5. A liter jar of cucumbers takes 500 ml of water (approximately). The larger the cucumbers, the more water is needed for cooking. And vice versa, the smaller the cucumbers, the fewer voids, and less water leaves.

Consider some wonderful recipes for harvesting our cucumbers for the winter:

Pickled cucumbers for the winter. Recipe for delicious crispy cucumbers in liter jars

Ingredients:

• medium-sized cucumbers - 2-4 kg,
• horseradish leaves - 2-4 pieces,
• garlic - 3-6 cloves,
• hot peppers - 1 pc (to taste),
• horseradish root 5-7 cm long,
• celery, leaves - a little,
• cherry leaves - 5-7 pieces,
• allspice - 5-7 peas,
• bay leaf - 3-6 pieces,

Brine:

• Salt 2 tablespoons - per 1 liter of water,
• sugar 1 tbsp - per 1 liter of water,

How to pickle cucumbers:

Wash cucumbers and herbs thoroughly. Cucumbers can be washed even with a soft brush, put them in a saucepan or basin, pour cold water for 2 hours. We change the water, fill the cucumbers with clean water and leave again for two hours. During this time, the cucumbers are saturated with water, and they turn out crispy and elastic.

At the bottom of a pre-prepared jar we put a few sprigs of dill, cherry leaves, a horseradish leaf, a currant leaf, celery, 1 clove of garlic (you can’t put a lot of it, this can make the cucumbers soft), bay leaf, a small circle of bitter capsicum, black and allspice peas peppers.

We tightly fill the jar with cucumbers.

Pour boiling water over cucumbers.

We cover the cucumbers with lids and leave them like that for 10-15 minutes.

We drain the water.

Pour boiling water over cucumbers again and leave them in water for 10-15 minutes. Then drain the liquid.

We put a pot of water on the fire. Add salt (2 tablespoons per liter of liquid), sugar (1 tablespoon for the same volume) and citric acid (1 teaspoon per 1 liter).

Fill the cucumbers with hot brine and close the jars with a seaming machine.

We turn over and wrap our jars.

Opening such a jar in winter, we will enjoy the wonderful taste of pickled crispy cucumbers.

Bon appetit!

Cucumbers for the winter in a sweet marinade. Recipe for pickled sweet crispy cucumbers with citric acid

Thanks to the marinade, such cucumbers have a pleasant sweetish taste.

Ingredients:

• small fresh cucumbers,
• mustard grains - 1-2 teaspoons,
• horseradish leaves - 2-3 pieces,
• garlic - 3-5 cloves,
• hot chilli pepper - 1 pc,
• blackcurrant leaves - 7-10 pieces,
• cherry leaves - 5-7 pieces,
• allspice - 5-7 peas,
• black peppercorns - 7-10 pcs,
• bay leaf - 3-6 pieces,
• dry dill and fresh umbrellas with seeds - 3-5 pcs each,
• vinegar 70% - a few drops under the lid when rolling cans.

Brine:

• Salt 40 g - per 1 liter of water,
• sugar 150 g - per 1 liter of water,
• citric acid 1 teaspoon - per 1 liter of water.

How to pickle cucumbers:

We prepare cucumbers and herbs. I wash everything carefully. We put the cucumbers in a saucepan or basin, pour cold water for 2 hours. You can change the water several times. Cucumbers will be saturated with water, and pickled cucumbers will turn out strong and crispy.

In clean jars we lay out several sprigs of dill, cherry leaves, horseradish leaves, currant leaves, celery, hot capsicum - a small ring, bay leaf, mustard seeds, black and allspice peas.

Fill with boiling water and cover with lids. We leave it like that for 10-15 minutes. We repeat the procedure twice.

Then pour the water into a saucepan. We put it on fire. Add salt 40 g, sugar 150 g, citric acid - 1 teaspoon.

Pour cucumbers with marinade. We roll up and turn over the banks, wrap them in a dress. You can store these cucumbers at room temperature.

Bon appetit!

Cucumbers for the winter with lemon, in Prague. Recipe in liter jars

Such cucumbers are pickled with lemon. Otherwise, the ingredients for salting are common - dill, horseradish, allspice and black peppercorns, bay leaf, sugar, salt, garlic. The taste of cucumbers is obtained with a slight sourness, which gives them a piquancy. You can add various ingredients to your taste, without strictly adhering to a certain composition. Such cucumbers will perfectly fit into any salads, and can be present on the table as an independent dish.

Ingredients:

• medium-sized cucumbers - 2-4 kg,
• mustard grains - 1-2 tbsp. spoons,
• horseradish leaves - 2-3 pieces,
• garlic - 1-2 heads,
• bay leaf - a few leaves,
• blackcurrant leaves - 7-10 pieces,
• cherry leaves - 5-7 pieces,
• allspice - 5-7 peas,
• black peppercorns - 7-10 pcs,
• dry dill and fresh umbrellas with seeds - 3-5 pcs each,
• lemon, cut into rings - a few pieces, to taste,
• vinegar 70% - a few drops under the lid when rolling cans.

Brine:

• Salt 40 g - per 1 liter of water,
• sugar 150 g - per 1 liter of water,
• citric acid 1 teaspoon - per 1 liter of water.

How to pickle cucumbers:

Preparing cucumbers and herbs for pickling is the same as in previous recipes.

I wash everything carefully. We put the cucumbers in a saucepan or basin, pour cold water for several hours. You can change the water several times. This will give our cucumbers strength and elasticity.

We cut the lemon into rings and add it to the jars to our cucumbers, we also add dill umbrellas, cherry leaves, part of a horseradish leaf, currant leaf, bay leaf, mustard seeds, black and allspice peas, garlic.

Fill jars with cucumbers twice with boiling water, for the third time pour sweet pickle. We roll up and turn over the banks, wrap them in a blanket.

Cucumbers are crispy, fragrant with an original taste. This is the delicacy we will taste in winter if we don’t eat it earlier! 🙂

Bon appetit!

Crispy canned cucumbers for the winter in 3-liter jars

According to this recipe, very tasty, crispy cucumbers for the winter are obtained.

We will preserve cucumbers in 3-liter jars.

Cucumbers in such a jar will include approximately 2 kg, brine is about 1.5 liters.

Ingredients:

• medium-sized cucumbers - 2-4 kg (for one or two cans),
• horseradish leaves - 3-4 pieces,
• garlic - 1-2 heads,
• blackcurrant leaves - 5-10 pieces,
• cherry leaves - 7-15 pieces,
• allspice - 5-10 peas,
• black peppercorns - 7-14 pcs,
• bay leaf - 3-6 pieces,
• dry dill and fresh umbrellas with seeds - 3-5 pcs each,
• vinegar 70% - a few drops under the lid when rolling cans.

Brine for 1 liter of water:

• Sugar - 2 tbsp. spoons (without a slide),
• salt - 1 tbsp. spoon (with a slide),
• vinegar 9% - 1 tbsp. spoon (or citric acid 0.5 tsp),
• aspirin - 1 tablet, put before seaming.

How to preserve cucumbers:

Thoroughly wash the cucumbers, cut off the ends.

On the bottom of the jars we put horseradish leaves, currants and cherries, garlic, bay leaves, allspice and black peas. Then we tightly lay our cucumbers.

Pour the cucumbers with boiling water for 2 times, then drain the water after they stand in it for 10-15 minutes. If the cucumbers are bitter, then the bitterness will go away.

For the third time, fill the cucumbers with brine, put an aspirin tablet in the jar.

We roll up our cans, turn them over, put them under the clothes.

Here is such a wonderful simple recipe for pickling our cucumbers.

Bon appetit!

Recipe for salted canned cucumbers for the winter

Cucumbers according to this recipe are very tasty, crispy, taste like barrel ones. We will preserve cucumbers in a 3-liter jar.

Ingredients (per 3 liter jar):

• cucumbers - 2 kg,
• salt - 3 tbsp. spoons,
• garlic - 4-5 cloves,
• hot pepper capsicum - to taste, about half a small pod,
• horseradish root - 7-10 cm,
• dill umbrellas with green seeds - 4-5 pcs,
• dry dill seeds - 1 teaspoon,
• dill, parsley, celery - if desired,
• blackcurrant leaves -3-5 pieces,
• cherry leaves - 5-7 pieces,
• mint leaves, if desired - 1-2 pcs,
• vinegar 70% - 1 tbsp. spoon.

How to pickle cucumbers:

We prepare the cucumbers, as usual, carefully wash and cut off the tips.

We prepare jars and lids, sterilize.

At the bottom of the jars we put horseradish leaves, currants and cherries, garlic, bay leaves, allspice and black peas, hot peppers and our other ingredients. Then we tightly lay our cucumbers.

Pour the cucumbers with boiling brine without vinegar (for a 3-liter jar - approximately 1.5 liters) - only salt is put in the brine. We leave our cucumbers to ferment for 3 days. Lids must be open. We periodically remove the foam.

After 3 days, shake our jar so that the brine shakes up and pour it into the pan. We put the pot on the fire. As soon as our brine boils, pour it into a jar, pour vinegar under the sterilized lid. We roll up our cucumbers, turn the jar over, wrap it with a blanket.

Cucumbers are amazing! Bon appetit!

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 sheets.
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.

Do you have any favorite recipes for harvesting cucumbers for the winter? Most often, I salt and pickle cucumbers according to my proven recipes, but I always try new ones. If everyone likes cucumbers, then it gets into the family cookbook.

Today, a selection of recipes that are most suitable for seaming in 3-liter jars, although they can also be closed in smaller jars.

I personally really like the 2-liter container and, if the family is not very large, then the cucumbers are eaten with pleasure and do not have time to get bored.

But often housewives use cucumbers not only for direct serving, but also prepare pickles from them, add them to salads, in this case, 3-liter jars are what you need.

Usually I don't get "explosive" or swollen cans, but sometimes instead of strong fruits, "soft-bodied" ones are obtained. That is why I am looking for recipes for pickled cucumbers for the winter in jars that turn out crispy like in a store. Prepared according to the following recipes, they will delight any gourmet with their crunch.

Recipes for seaming cucumbers for the winter

Some useful comments on the article.

• Among the ingredients, it is often recommended to use oak leaves, but since they are not always easy to find, they can be replaced with crushed oak bark, which can always be bought at a pharmacy.
• Remember that at the end of the seaming it is worth turning it upside down and insulating, in this form they should remain until completely cooled.

So, pickled cucumbers for the winter, crispy in jars

"Crispy"

Calculation for a 3-liter jar:

• 5 (five) tsp. a spoonful of salt
• 10 (ten) teas. spoons of sugar
• 100 (one hundred) gr. 9% vinegar
• 2 (two) small onions
• 1 (one) medium carrot
• 2-3 (two-three) garlic cloves
• 1 (one) sheet of currant, horseradish, cherry
• Dill (use it with seed umbrellas)
• Peppercorns (I add both black and allspice, but you can either / or)

We put all the vegetables in the jar (carrots need to be cut into four parts), greens and seasonings. We add boiling water.

Let stand for 5 minutes and then pour into a saucepan to prepare the marinade.

Pour in salt, twice as much sugar and 100 grams of vinegar. Let the marinade boil. At this point, I deviate from the recipe a little, and add vinegar after the solution boils, after which I make a very small light so that the marinade does not cool down while I add the hot filling in turn to each jar.

Roll under tin lids.

"Long-awaited"

The recipe is suitable for lovers of sweet-spicy marinades, for a 3-liter container we need:

• 1 (one) table. a spoonful of salt (we comb off the top hill from a spoon)
• 4 (four) tables. a spoonful of sugar
• 90 (ninety) ml. 9% vinegar
• 4 (four) cloves
• Z-4 (three-four) peas of bitter and allspice
• 0.5 (half) hot pepper
• garlic cloves
• Horseradish root (if it is not available, you can replace the leaves)
• Dill with umbrellas

Fill jars with herbs and vegetables. Fill with boiling water, which we do not hold for a long time and drain after 5 minutes.

Then we pour salt and sugar into the water (1 and 4 tablespoons respectively), spices: 4 things each - cloves, hot and allspice, one bay leaf.

Pour the cucumbers a second time, now leave a little longer - for 7 minutes.

Drain and boil the brine, add 90 ml of vinegar and pour the fruits, roll up.

Pickled cucumbers according to this recipe for the winter are crispy, all components are designed for a 3-liter jar.

Citric acid is well suited for the preparation of pickles, it copes with pathogenic microorganisms no worse than vinegar and is included in the list of permitted food additives and is considered more useful than vinegar. Just be sure to pre-sterilize the jars and lids.

Cucumbers with citric acid for the winter in 3-liter jars

"Crunchy, no vinegar"

For a 3 liter container you need:

We send vegetables to the jar: carrots (in this recipe it is recommended to cut them in the form of circles), onions - cut into large pieces, sweet pepper one half, spicy greens and, in fact, cucumbers.

Fill with boiling water, wait 5 minutes, drain, add - salt 2 tbsp. spoons, granulated sugar twice as much.

Boil the brine and send the filling to the jars for another 5 minutes.

Drain a second time, fall asleep in the brine 0.5 tbsp. spoons of citric acid, it is advisable to try whether the marinade suits you with acid taste. Pour the hot marinade into a jar and roll up.

"Cucumbers on citric acid"

For a 3-liter jar, the following components are needed:

Tarragon sprigs (for those who have the opportunity to add it, be sure to put it, tarragon gives a special piquancy)

We wash and prepare the following components - horseradish and currant leaf, dill umbrella, garlic, tarragon, bay leaf and cucumbers. We put everything in a prepared container. Pour in two liters of boiling water.

After 5 minutes, drain and add salt and lemon to it, bring to a boil.

Pour cloves and peas of allspice to the cucumbers, and then pour in the hot marinade. After that, three mandatory actions follow - we roll it up, turn it upside down and, having wrapped it, leave it to cool.

Cucumbers for the winter sterilized in jars

For those who do not like the rigmarole with repeated draining and boiling, there is a way out - direct sterilization of the fruit right in the jar.

The first recipe will be, in continuation of the topic of citric acid, with it.

"Polish"

The recipe is also for a 3-liter jar:

• 1 (one) tsp. spoonful of citric acid
• 6 (six) tsp. spoons of sugar
• 5 (five) very full teas. spoons of salt
• Greens and seasonings: garlic, dill inflorescences, horseradish root, currant and cherry leaves, black and allspice peas.

We fill the prepared container with all the herbs, vegetables and seasonings at once. We also add 5 teaspoons of salt, 6 teaspoons of sugar (if you don’t like a sweetish marinade, then less is possible, but sweetness gives an interesting taste), 1 teaspoon. lemons.

Now pour cold water there and shake it so that all the loose components dissolve. Let's get sterilized.

To do this, we select dishes of such a size that a 3-liter jar fits in it, and the water level reaches the shoulders. At the bottom of the dishes for sterilization, we lay a fabric folded in several layers, for example, a towel, and put a glass jar of cucumbers on it. Pour cold water into the dishes and send to the stove - on medium heat.

As soon as the water in the pan boils, we detect 5 minutes. After this time, we take out the jar and roll it up.

Never place cold jars in hot water or, conversely, hot jars on a cold surface to spin, as they may burst.

A few more recipes for cucumbers for the winter, sterilized in jars, but already with table vinegar.

"Delicious cucumbers"

For a 3 liter jar:

For the marinade, we take water, which we drain from a jar filled with cucumbers (thus, its amount is easiest to measure), table vinegar, salt-sugar and set everything together to heat up to a boil.

We sterilize the glass container, fill it with root crops and spices (the choice of the latter is at your discretion).

We make one filling of the contents with hot marinade and send it to be sterilized in warm water, you need to get the jar as soon as the water boils. We do everything else as usual.

"In Bulgarian"

Blanks "based on Bulgarian" recipes invariably delight with the result, while you can store the blank at home at room temperature.

Please note that in this recipe, the ingredients are calculated per 2 liter. bank.

• Cucumbers approximately 1.5 (one and a half) kilograms
• 1 (one) liter of water
• 4 (four) tables. a spoonful of sugar
• 1 (one) table. 1 teaspoon salt (coarse is best)
• 4 (four) tables. a spoonful of vinegar 9%
• 1 (one) medium onion
• 10 (ten) cloves of garlic (large ones can be cut in half)
• 10 (ten) peas of allspice
• 2 (two) dill umbrellas
• 6 (six) clove buds (despite the fact that cloves are in the recipe, I usually don’t put them in, because I’m not a fan of the “clove” flavor, but if it doesn’t annoy you, be sure to add it).

The container is filled with dill umbrellas, sweet peppercorns, clove inflorescences, small cucumbers, in this recipe gherkins will be especially good, which are layered with onion rings (it is enough to cut 1 onion) and garlic cloves.

In 1 liter of water we put salt (as already mentioned, preferably coarse grinding), 4 tbsp. l. sugar and the same number of tablespoons of vinegar, bring the mixture to a boil. Pour into a jar and sterilize for 10-15 minutes.

"Barrel" cucumbers

Do you want cucumbers, like from a barrel, crispy? If you are a lover of "barrel", then the recipe, which is called so, will suit you.

"Cucumbers as from a barrel"

Prepared cucumbers are laid on top of green leaves and dill sprigs.

Fill them with unboiled water and add salt.

I remind you that if you are going to do it in a 2-liter container, then you will need 2 tbsp. tablespoons of salt, per 3-liter - respectively 3 tbsp. spoons.

All this should stand in the room for two days. Foam may appear, you should not be afraid, just gently remove it.

Then the brine must be drained into a saucepan, boil it and pour it back. As soon as it cools, drain it again, boil and pour it again. We are making a sunset.

Look for two more recipes for cucumbers similar to barrel ones below, one with the addition of mustard “Brand Recipe”, the second with the addition of vodka is called “With Vodka”, it is prepared under plastic lids.

Pickled cucumbers with mustard for the winter, recipes

Fans of not quite ordinary blanks can cook cucumbers pickled with mustard for the winter, the recipes are below.

"Corporate Recipe"

This recipe is without vinegar, and cucumbers are obtained almost like barrel ones.

For a capacity of 3 liters you need:

We fill glass containers with spices and cucumbers and pour hot brine in proportion to 1 liter of water - 2 tbsp. heaping tablespoons of salt.

Cucumbers should stand for two days in a room. Then add mustard powder in 2 tbsp. spoons in each, and stand for 6 hours.

Drain the brine into a saucepan, put it on the stove and boil for 7 minutes, pour into jars and close with tin lids.

At first, the brine may become cloudy, but after a while the sediment will settle to the bottom, and it will become transparent.

"In mustard"

• 1 (one) kg. cucumbers, especially small ones are suitable - gherkins
• 3 (three) liters of water
• 150 (one hundred and fifty) grams of onions
• 1.5 (one and a half) table. tablespoons dry mustard
• 2 (two) tables. spoons of salt
• 5 (five) tables. spoons of sugar
• ¼ (one fourth) tables. spoons of vinegar essence
• 1 (one) bay leaf and a bunch of dill
• 1 (one) tsp. a spoonful of ground black pepper (note that it is not added in peas, but in ground form)

We send chopped onion and dill, sugar and mustard to the pan. Pour 3 liters of water, set to heat. We also add pre-crushed bay leaves and ground black pepper.

Stirring occasionally, bring the mixture to a boil.

We add the essence, remove from the fire and lay the cucumbers in jars, pouring them with marinade, roll them up, “warm” them by turning them upside down and wait until they cool completely.

Pickled cucumbers with vodka

A recipe for preparing crispy fruits for the winter with a longer shelf life.

"With vodka"

The recipe does not use the usual vinegar and sugar, however, mold never forms in this blank, and the cucumbers turn out to be crispy, resembling barrel ones in taste. Closed with polyethylene lids.

Recipe for a 3 liter container.

Wash cucumbers and soak in cold water for 3 hours. While the fruits are “soaking”, we sterilize the dishes in which we will preserve them. In the prepared container we send garlic cloves, black peppercorns, tightly lay the cucumbers.

From above we cover dill with umbrellas (recently I put dill to the very bottom, because otherwise it interferes when closing with lids), the rest of the “fragrant leaves”. Fill with boiling brine - water with the addition of salt. We are waiting for the brine to cool completely.

If after cooling the brine is not enough, then add it, leaving room for vodka. Now pour 50 ml of vodka each and close with polyethylene lids. For storage, send to a cold place - a cellar or a refrigerator.

Another recipe with an "alcoholic" name, it uses either citric acid or apple cider vinegar.

"Podshofe"

We tightly pack the cucumbers in the dishes, layering them with spicy herbs at your discretion, and pour the hot marinade for 5 minutes.

How to cook it: in 1.5 liters of boiling water, add 2 tbsp. spoons of salt and sugar, 1 teaspoon of citric acid.

Drain the marinade, heat it and pour the cucumbers for 5 minutes.

Drain it a second time, let it boil, pour cucumbers for the third time.

Add ¼ cup of vodka and roll up.

Salted cucumbers for the winter

You will like these recipes if you want to prepare pickles for the winter that come out crispy, calculating the components for a 3-liter jar.

"Salty, no vinegar"

All we need is:

Fill the jar with herbs and vegetables. Pour 100 g of salt and pour cold water.

Close the container with a plastic lid.

Leave it like this for 3 days.

Then pour the brine into a saucepan, boil, pour it into containers again, roll it up.

"Like the old days"

We try to select cucumbers of the same size so that the salting is uniform.

Pour a thin layer of salt into a glass or enameled dish (2 tablespoons with a top). Then we lay out a layer of vegetable raw materials - leaves, herbs and cucumbers, which are laid loosely. Then repeat the layers of leaves-greens-cucumbers until the container is full.

Fill everything with water, cover with a circle or a plate, and set the load on top.

Everything should stand for 3-4 days, when foam begins to appear, then we remove it and remove it, and lay the fruits in jars.

Blanch the leaves and greens and lay on top, add the garlic cloves.

We filter the brine, boil and pour into jars, roll up under tin lids.

"Hrum-hrum"

Pay attention to not quite the usual interesting preparation, which uses a large amount of vinegar, but the fruits in it only “bathe” and are nourished.

We fill the glass container with dill, currant leaves, garlic and cucumbers.

We prepare the brine - dissolve salt and sugar in water, throw parsley and black pepper into the "syrup".

We heat one and a half liters of vinegar in a separate bowl and pour the cucumbers in the boiling form.

After 3 minutes, drain it, and pour the cucumbers with hot brine and roll up. Vinegar can be reused.

Cucumbers with aspirin

I have a recipe in stock, but the presence of aspirin (acetylsalicylic acid) confuses me, although I know that many prepare seams with its addition, where aspirin acts as a reliable preservative. Maybe there are pioneers who have tried this recipe?

I have it saved under the name:

Recipe "From Gulnara"

For one 3-liter container you will need:

In a sterilized dish we put spices and spices to your taste, cucumbers, which need to be cut off the tips.

Pour boiling water for 10-15 minutes. We merge.

Pour sugar, salt (2 and 1 tablespoon, respectively), 2 crushed aspirin tablets (acetylsalicylic acid) into the jar and pour freshly boiled water. We roll up, wrap up.

Tomatoes can also be harvested in this way, only more sugar needs to be added - 3 tables. spoons.

Good afternoon.

To answer the first question, I am writing this article, and I will answer the second one right away so that there is an understanding of what we are actually going to do today.

So, pickling cucumbers is the process of preserving the product through the fermentation process. During this process, lactic acid is released from cucumbers (or other salted products), which protects them from spoilage. At the same time, the preparation goes without vinegar and without sugar. And the most important plus is that sterilization is not required.

Everyone's favorite crunch and flavor is just a side effect of the salting process, which can be enhanced by additional ingredients.

Pickling is the preparation of a solution using vinegar, ascorbic acid or other acids that act as an antiseptic and prevent vegetables from spoiling. This solution is traditionally called a marinade.

This is the main difference between the two methods.

Let's look at a few examples of pickling cucumbers for the winter in jars to see all the differences and features.

Pickled cucumbers for the winter in hot jars without sterilization

This method is one of the most common. The brine is prepared by boiling, so the method is called hot. For the same reason, it is recommended to roll up the cans with iron lids, because the nylon ones will “siphon” under the pressure of hot steam.

Ingredients for two 3 liter jars:

• 3-4 kg cucumbers (depending on size)
• 3-5 pieces of hot pepper
• Leaves of blackcurrant, cherry, horseradish (or horseradish root), walnut or oak leaves can be
• Dill sprigs with seeds

Brine (about 5 l):

• for 1 liter of water - 1.5 tbsp. salt with a slide

Cooking:

1. Rinse the cucumbers thoroughly with running water, then put them in a deep saucepan and pour cold water over them. Let it sit for a few hours, preferably overnight. After that, we wash the vegetables again and put them in another bowl.

This is one of the first secrets to make cucumbers crispy and juicy, not shriveled and limp.

2. Peppers and horseradish root cut into thick slices.

3. Now we take the same deep pan and line the bottom with cherry, currant and other leaves that we managed to find. Put a few pieces of horseradish and pepper on top.

4. Then comes a layer of cucumbers.

5. Lay out 3-4 layers of cucumbers and spices in this way.

The thickness of the layers is chosen arbitrarily. The more layers you get, the better.

The last layer should be greens.

6. When all the cucumbers are in the pan, fill them with brine. To prepare it, you need 1.5 tablespoons of salt with a slide per 1 liter of water. In total, you need 5 liters of brine.

On top of the pan we put a plate smaller in diameter than the pan and put a press on it. For example, a jar of water.

7. We leave the cucumbers under pressure for 3-5 days. Temperature and storage conditions are not very important. Readiness for the next step will come when a white film forms on the surface of the water.

The white film is lactic acid bacteria, the result of vegetable fermentation.

8. Now we pour the brine into another container (it will still be useful to us), remove all the leaves and other spices, and rinse the cucumbers thoroughly with running water.

9. And put them in 3 liter jars.

10. Bring the drained brine to a boil and pour into jars to the very top. Cover with boiled lids and leave for 10 minutes.

11. Then again pour the brine into the pan, bring it to a boil again and again pour it into jars of cucumbers.

Pour the brine in such a way that it begins to overflow over the edge of the jar.

Then we cover the jars with lids and roll them up.

12. Now the jars need to be turned over, covered with a blanket and left to cool completely. After that, they can be stored in a cool, dark place.

Pickles will be ready to eat. when the brine turns from cloudy white to light, and a small sediment forms at the bottom.

Crispy pickles in a cold way: a recipe for a 3 liter jar

This method is called cold because it does not require boiling the brine. It is designed for nylon covers and, of course, does without seaming, which greatly simplifies the harvesting process.

The most delicious recipe for jars with twist lids

I think this option is the most delicious, because garlic is used in the cooking process. It always gives dishes a special flavor.

A nice feature of the recipe is the ability to store jars in an apartment for a couple of years.

Such cucumbers are eaten very quickly, so it is better to prepare them in single portions in jars of 700-800 ml and use screw caps.

Ingredients for 10 jars of 800 ml:

• Cucumbers - 4-5 kg
• Carrots - 4 pcs
• Garlic - 30 cloves
• Dill dry - 5 branches
• Horseradish root and leaves - 5 pcs each
• Salt - 5 tbsp
• Peppercorns - 5 tbsp.
• Bay leaf - 10 pcs
• Water - 5 l
• Hot pepper (optional) - 3 pcs

Cooking:

1. Cut carrots into circles, horseradish root into cubes. Wash and clean the garlic, break the dill into strips.

2. We take clean jars and put in them 3-4 bars of horseradish, 3-4 sprigs of dill, a piece of hot pepper (optional) and 3-4 cloves of garlic.

3. Then we tightly stuff the cucumbers (vertically) and put a few circles of carrots on top.

Separately, in a saucepan or plastic container, put 1 kg of cucumbers (along with spices), which will be needed to add to the jars during the cooking process.

4. Prepare the brine by dissolving 5 tablespoons in 5 liters of water. salt and bring this mixture to a boil, then pour it into jars and loosely close them with lids. Pour the brine into the container and also cover with a lid.

We leave the cucumbers in this form for 24 hours at room temperature.

5. After a day, pour all the brine into the pan and boil it again. Cucumbers in jars will shrink a little in a day and you will need to add cucumbers from the container to them, then pour hot brine into the jars again, cover with lids and leave for another 24 hours.

6. And again, after a day, the brine must be drained, boiled and poured into jars again. After that, it is already possible to tightly wrap the jars and, after making sure that they are tight, turn the lids down, wrap them in a blanket and leave it like that until it cools completely.

7. When the jars have cooled, we turn them over to their normal position and store them in the apartment at room temperature, without worrying that they will burst or the cucumbers will deteriorate.

Recipe for pickling cucumbers for the winter with mustard

A great way for those who want to achieve the taste of pickles "like from a barrel." The taste is slightly sour and spicy. And thanks to mustard, cucumbers become especially crispy.

Ingredients for one 3 liter jar:

• Cucumber (fresh) - 1.7-1.8 kg
• Water - 1.5 l
• Salt (with a small slide) - 3 tbsp.
• Currant leaf - 5-7 pcs
• Cherry leaf - 10 pcs
• Oak leaf (optional) - 2 pcs
• Dill (umbrellas) - 4-5 pieces
• Horseradish leaf - 1-2 pieces
• Dry mustard (Mustard powder) - 2 tbsp.
• Black pepper (peas) - 10-12 pcs

Cooking:

1. We wash the cucumbers well, cut off the ends and soak in cold water for at least 4 hours.

After that, we wash them again and put them tightly in a jar, on the bottom of which half of the cooked herbs and peppers are laid. We shift the cucumbers with the remaining greens.

Fill the jar with boiling brine to the very neck.

We prepare the brine by boiling 1.5 liters of water with salt mixed in it (3 tablespoons).

2. We cover the jars with nylon lids, and when the brine has cooled down, remove the lids and cover the necks with gauze. We leave the jars in this form for 2 days at room temperature, periodically removing the resulting white film.

3. After two days, pour the brine into a saucepan and boil again. Then it will again need to be poured into the cucumbers, but before that you need to add dry mustard to the jar.

So, pour the hot brine, cover with a lid, and after cooling, remove it and leave the cucumbers alone for 6 hours.

4. After that, drain and boil the brine for the last time, pour it back into the jar, roll it up and leave it to cool under a fur coat upside down.

The brine will be cloudy at first, but as the mustard settles, it will clear up. This will mean that the cucumbers are pickled and ready to eat.

Quick and delicious recipe with vodka and vinegar

Well, in the end, I offer an original recipe for pickling cucumbers on vodka. In order to speed up the process, we will even add vinegar, which, as I wrote at the beginning, is not typical for the brining process. But it's important for speed.

This recipe is only for quick pickling, and cucumbers will reach readiness for another week.

Ingredients:

• Cucumbers - for a 3 liter jar (depending on the size, the quantity is different)
• Leaves of horseradish, black currant, cherry - a couple of pieces
• dill umbrellas
• Garlic - a couple of cloves
• Pepper black and allspice
• Water - 1.5 l
• Salt - 3 tablespoons
• Vinegar 6% - 2 tbsp.
• Vodka - 100 ml

Cooking:

1. Soak cucumbers in cold water for 3 hours, then drain the water and cut off the ends.

2. Put all the spices and leaves on the bottom of the sterilized jar, after which we tightly tamp the cucumbers.

3. Pour boiling water into the jar with salt and vinegar dissolved in it. We leave a place for vodka, which we pour at the end, so that the liquid is up to the brim.

4. Now cover the jar with gauze and leave for 12 hours, periodically removing the resulting foam.

5. After the specified time, close the jar with a nylon lid, boiled for a couple of minutes in water and put it in a dark, cool place.

In a week, pickles will be ready.

Here is such an interesting and diverse selection today turned out. I am sure you have already spotted the recipe that you liked the most.

And that's all for today, thank you for your attention.