Blue with tomatoes for the winter. Eggplant with tomatoes and garlic for the winter - harvesting

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!

What could be better than pickled cucumbers with potatoes or pasta, or with some other side dish. On all holidays, we always put on the table this hand-made pickle. Even sandwiches and those can be prepared using pickled cucumbers.

And in winter, how pleasant it is to get a cold jar of cucumbers from the cellar, and after the bath, sit with a friend at the table under a white one, and crunch on a cucumber and round potato snack. Oh…

It is not difficult to prepare such cucumbers. Someone uses their own tried and tested recipe for years, someone takes it from friends, someone experiments, changing both the composition and the amount of ingredients.

This article has compiled some wonderful recipes that I hope will help you prepare pickled cucumbers for the winter.

For a liter jar we need:

• cucumbers
• garlic - 2 cloves
• pepper - 4-5 peas
• horseradish and cherry leaf,
• dill
• salt - 1 tbsp. l.
• sugar - 2 tbsp. l.
• vinegar 9% - 1 tbsp. l.

Cooking cucumbers: put them in a basin and pour cold water for 2 hours. After that, wash and cut off the ends on both sides.

We take jars and put dill, horseradish leaves, currants and cherries in them. Horseradish can be taken as a root. We also put pepper, bay leaf and garlic. If you need spicy cucumbers, you can put hot peppers. Next, fill the jars with cucumbers. They should be fairly tight.

Then add sugar, salt and vinegar. Fill with boiling water, close the lid and set to sterilize. After that, roll up the lids, wrap with a towel and leave to cool.

As soon as the jars have cooled, we remove them for storage.

Pickling cucumbers for the winter in a 2 liter jar. Real jam!

Required Ingredients:

• cucumbers
• Red pepper - 2 pcs.
• Garlic - 4 cloves
• Horseradish and currant leaves
• Peppercorns - 2 pcs.
• Allspice - 4 pcs.
• Vinegar 9% - 1 tbsp. l.
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.
• Dill

My cucumbers and soak in cold water for 5 hours. Cooking greens.

We put greens, pepper, garlic in jars. After that, put the cucumbers themselves.

Pour boiling water into the jar and let stand for 10 minutes. After that, drain the water and pour more boiling water in the same way for 10 minutes.

We prepare the brine on the drained water: add salt, sugar and boil for 5 minutes.

Pour the brine into jars and add vinegar. We roll up the lids, turn over, wrap with a towel and set to cool. After the jars have cooled, remove them.

Crispy cucumbers in a 3 liter jar

For a three-liter jar, we need:

• cucumbers - 5 kg.
• hot pepper - 1 pc.
• horseradish root - 1 pc.
• garlic - 1 head,
• cloves - 10 pieces,
• sweet pea pepper - 4 peas
• black peppercorns - 4 peas
• bay leaves - 6 pcs.
• dill and parsley
• vinegar 9% - 25 g.
• salt - 2 tbsp. l.
• sugar - 1 tbsp. l.

Wash cucumbers and soak in cold water for 5 hours. It is better to use cucumbers of a small size up to 20 cm.

Banks are ready. At the bottom we put cloves, garlic, bay leaf, dry and fresh pepper. Add dill and parsley. Cut the horseradish root into small pieces.

We take cucumbers out of the water, cut off the ends from both sides and put them in jars.

Pour boiling water into the jars and close the lids. So we warm them up for 10 minutes. Then pour the water into a saucepan and add salt and sugar. The brine is boiling. Add vinegar to jars and pour boiling brine.

We roll up the jars with lids, turn them over and set to cool.

Recipe for pickling cucumbers for the winter with citric acid

For cooking, take:

• cucumbers
• Salt - 1 tsp
• Sugar - 3 tsp
• Cherry leaves - 1-2 pcs.
• Citric acid - 0.3 tsp.
• Garlic - 1-2 cloves
• Allspice, bay leaf

As in any other recipe for my cucumbers, we soak them for 3-4 hours, after which we take them out of the water and cut off the tips on both sides.

At the bottom of the jar we put cherry leaves, garlic, allspice, bay leaf. After that, tightly lay the cucumbers themselves and pour boiling water for 10 minutes.

Drain the water into a saucepan, add salt and sugar and boil.

Pour hot brine into jars, add citric acid and tighten the lids. We turn the twisted canned food over, cover with a towel and set to cool.

In winter, we take out such a jar and crunch appetizingly.

Recipe for pickled cucumbers for the winter in jars without sterilization

Ingredients:

• cucumbers
• Table vinegar 9% - 30 ml.
• Salt - 35 g.
• Sugar - 50 g.
• Parsley dill
• Horseradish leaves - 1 pc.
• Blackcurrant leaves - 4 pcs.
• Garlic - 2 cloves
• Bay leaf - 2 pcs.

Cucumbers are initially soaked in cold water for three hours.

We take a jar, put greens, pepper, garlic, currant leaves and laurel at the bottom. Now we fold the cucumbers soaked in water tightly. Put more seasonings and a horseradish leaf on top.

Pour boiling water into the jar and leave for 10 minutes. Drain the water into a saucepan and prepare the brine by adding salt, sugar and vinegar.

Bring the brine to a boil and pour the boiling marinade into the cucumbers. We close the jar with a lid, it is better to screw it on and set to cool.

After that, we remove the jars in a cool place for storage.

Crispy pickled cucumbers per 1 liter of water with sugar

Ingredients per 1 liter:

• cucumbers;
• vinegar - 1 hour l.
• parsley
• onion and carrot - 1 pc. on a jar
• salt - 1 tbsp. l.
• sugar - 2 tbsp. l.
• peppercorns, cloves, cherry leaf.

Soak cucumbers in water for 2 hours. In liter jars (washed in advance) put chopped onion, garlic cloves and carrots, parsley and dill cut into strips. I put cucumbers.

Boil water, pour it into jars with cucumbers and leave for 10 minutes. After that, drain the water, boil again and pour the same for 10 minutes. Put salt and sugar in this water and boil.

Pour this brine into jars and roll them up with lids

We turn the jars over, cover and leave to cool.

Sweet and crunchy pickled cucumbers per 1 liter of water. Recipe for the winter

Ingredients:

• Cucumbers - 1 kg.
• Salt - 2 tbsp. l.
• Sugar - 5 tbsp. l.
• Vinegar 9% - 2 tbsp. l.
• Black pepper - 4 peas
• Garlic - 4 cloves
• Horseradish leaves - 2 pcs.
• Currant leaves - 6 pcs.
• Dill

We start by washing the cucumbers well. The ends can be cut off, or you can leave it like that.

Now lay out the cucumbers tightly. After that, boil water and pour jars of cucumbers with boiling water. Cover with a lid and leave for 10 minutes.

After this time, drain the water into the pan, add another glass of boiled water and bring the water in the pan to a boil. As soon as the water boils, add 2 tablespoons of salt, 5 tablespoons of sugar and 2 tablespoons of 9% vinegar. Bring the marinade to a boil again, then pour it into jars of cucumbers. We take the lids, roll up the jars and turn them upside down, covering them with a towel. When the banks have cooled, we remove them before winter.

Pickled cucumbers with vodka

Required Ingredients:

• Cucumbers - 1-1.5 kg
• Dill
• Horseradish leaves - 2 pcs.
• Bay leaf - 3 pcs.
• Garlic - 5 cloves
• Black peppercorns
• Currant leaves - 4 pcs.
• Salt - 50 g
• Sugar - 50 g
• Vodka - 25 ml

Soak cucumbers first

Now you can prepare the brine. To do this, put a saucepan on the fire, pour water and heat to a boil. As soon as the water boils, add salt and sugar and boil a little more.

Pour hot brine into a jar, cover with a lid and leave for 15 minutes. After the set time, drain the solution, boil the water again and pour it in the same way for 15 minutes. After this time, do not drain the water, but add vodka. We twist the jars with lids, turn them over to cool and clean them, then, before winter.

Pickled cucumbers with citric acid for the winter in 1 liter of water

For pickling cucumbers with citric acid, we need:

• Cucumbers - 3 kg
• Dill
• Horseradish (leaves) - 3 pcs.
• Garlic - 6 cloves.
• Bay leaf - 9 pcs.
• Black pepper (peas) - 1 tsp
• Salt - 5 tbsp. l.
• Sugar - 10 tbsp. l.
• Citric acid - 2 tsp
• Hot red pepper - 1 pc.

Wash and soak cucumbers, then cut off the ends. We lay out the spices in jars and tightly lay the cucumbers.

Then pour boiling water into jars and cover with lids. So the banks should stand for 10 minutes.

We are preparing the marinade. Boil water and dissolve salt, sugar and citric acid in it. Pour cucumbers in jars with hot marinade.

We roll up the jars with lids, turn them upside down, cool and clean until winter.

Bon appetit!

Small cucumbers, called gherkins, are intended exclusively for canning. They are rarely used fresh. But pickled cucumbers are distinguished not only by their amazing taste, but also by a pleasant crunch, which is extremely difficult to achieve when canning ordinary cucumbers.

Recipe for canning very small cucumbers in the classic way

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.

Homework time has begun. I do, and other homemade preparations for the winter. Today I want to offer you one of the recipes of my homemade preparations - a recipe pickled cucumbers (simple recipe, very tasty). My pickled cucumbers are very tasty, crispy, not too spicy and are perfectly stored in a city apartment. Let's prepare a jar for the winter pickled cucumbers.

We have to:

Fresh cucumbers (the smaller the better)

Dill umbrellas, garlic greens, 4 black peppercorns. (You can leave horseradish, blackcurrant, etc. - to everyone's taste. I don't put other spices, except for dill and garlic, I don't like it.)

For a liter jar of cucumbers:

Salt-1 tablespoon

Sugar sand - 0.5 tablespoons

Vinegar - 1 tbsp. spoon

Cooking:

Wash freshly picked cucumbers and soak in cold water for a couple of hours. Then wash again well and cut off the ends.

We take a liter jar, wash it thoroughly and pour boiling water over it. At the bottom of the jar we put washed dill umbrellas, garlic leaves and peppercorns. Then we lay the cucumbers.

Pour the cucumbers in a jar with boiling water and let stand for about 15 minutes. Then drain the water from the cucumbers into a saucepan and boil, pour the cucumbers again. Let stand for 15 minutes and again drain the water into the pan and put salt and granulated sugar in it, boil.

We put vinegar in a jar of cucumbers and pour hot brine. We roll up the bank. Turn upside down and wrap under a blanket overnight.

This is how I cook pickled cucumbers in such a simple way. Not only my family loves my pickled cucumbers, but everyone who tries them is sure to ask for the recipe. Now I will send them to the site, let them cook and enjoy crispy cucumbers.

If you want to learn how to prepare a face mask, click here. (very effective mask, tried)