Salt cucumbers in a 1 5 liter jar. How to make Pickled Cucumber Salad

Almost every housewife in the summer and autumn is engaged in canning vegetables. And the traditional occupation for them is pickling cucumbers for the winter in liter jars with citric acid. Some choose fruits with pimples to complete this task. And rightly so, because after being in brine, the cucumber softens and becomes not crispy.
Pickling cucumbers for the winter in liter jars with citric acid

Ingredients:

Fresh cucumbers;
Hot pepper;
Carrot;
bell pepper;
Garlic,
Peppercorns and allspice,
Currant and cherry leaves,
Dill.

For brine for one liter jar you need:

Water 0.5 liters,
3 tea spoons of sugar,
1 teaspoon a spoonful of salt and the same amount of citric acid.

Cooking:

Water can be well or cold boiled, but it is best to take spring water. You can even use mineral water, only not salty and not containing gas. After pickling, cucumbers must be taken to the cellar or put in the refrigerator. If you want to eat immediately, then after 4 days you can already eat.

Cucumbers with aspirin

Unusual salting of cucumbers for the winter in liter jars with aspirin makes them crispy. To cook in this way, cucumbers must be collected, washed, cut off the tails and poured with well water for 6 hours.

For a liter jar you need to take:

1 tablet of acetylsalicylic acid,
0.5 teaspoon of citric acid,
salt 1 tablespoon,
sugar - 1 tablespoon,
5 items peppercorns,
1 Bay leaf,
garlic 2 cloves,
dill,
leaves of cherries, currants, walnut, fuck,
tarragon optional.

Cooking:

Put all the prepared ingredients in a jar, place the cucumbers in a vertical position on top of the seasonings and put one dill umbrella on the very top. Pour boiling water over it all and roll up the lid.

Then, using pot holders, turn the jar of cucumbers back and forth several times so that the salt, sugar and tablet melt. Turn the glass jar upside down on a towel and cover with a blanket on top. Leave in this position for 4 - 5 hours, then open and let cool completely.

Salting with vinegar

A very important period when pickling cucumbers for the winter comes in liter jars with vinegar. This work must be done so that nothing explodes and it turns out delicious. Salting cucumbers with vinegar occurs in this way. You can also prepare for the winter.

Necessary:

Fresh cucumbers about 700 grams,
couple garlic cloves,
half a carrot
dill, parsley.
Marinade is made based on a liter of water:
1 spoon of salt
2 spoons of sugar
peppercorns - 3 pcs.,
cloves - 3 pcs.,
cherry leaves,
1 teaspoon of vinegar essence.

Cooking:

Cucumbers place in cold water at 5 o'clock. Then put them in jars along with garlic, carrots and herbs. Pour the entire contents of the jar with boiling water and let stand for about 15 minutes. Drain the water and repeat the procedure again.

For the third time, put spices in the water, as well as cooked herbs and sugar with salt. Pour everything with boiled marinade, add vinegar essence and roll up metal lids. After cooling, take out to the cold.

lovely taste qualities cucumbers prompted culinary specialists to look for various ways to prepare blanks. As a result, there appeared delicious recipes pickled cucumbers (in barrels and jars, cold, hot and dry), pickled (without sterilization and with it, with vinegar, citric acid, vodka, adjika, tomato paste and ketchup), as part of snacks - salads for the winter.

It will be difficult for an inexperienced housewife to navigate the variety of recipes on their own, so the selection of proven recipes below will help you choose the most attractive recipe for the preparation that matches your taste expectations and culinary skills. A few useful tips, saved in the end, will help to avoid possible mistakes.

Cucumber recipe with photo

This harvesting method spicy cucumbers with black ground pepper will delight the whole family. The taste of cucumbers is not sharp, but has some zest. No one can refuse such crispy cucumbers.

The calculation of products is described for one three-liter jar.

If you or someone close to you has a predisposition to allergic reactions or peptic ulcers of the stomach, intestines, functional disorders of the kidneys - it is advisable to replace the aspirin preservative with more harmless ones, for example, citric acid.

Cooking time: 50 minutes

Quantity: 1 portion

Ingredients

• cucumbers: 2.5 kg;
• water: 1 l;
• currant leaves: 7-10 pieces;
• garlic: 3-4 cloves;
• dill greens: 30-40 g;
• salt: 1 tbsp;
• sugar: 2 tablespoons;
• ground black pepper: 1 pinch;
• allspice: 7-10 pieces;
• black pepper: 7-10 peas;
• lemon acid: at the tip of a knife;
• aspirin: 2 tablets;
• bay leaf: 6 pieces

Cooking instructions

All food and utensils must be clean. Bank requires sterilization. Boil the screw cap in advance. Wash the currant leaves and dill greens, it is even better to pour over with boiling water. Put the leaves and herbs in a jar.



Wash cucumbers very thoroughly. Trim each cucumber on both sides. Pack the cucumbers tightly into the jar.



Boil water in a kettle. Pour cucumbers with this boiling water. Leave the jar aside for 20 minutes.



During this time, you will need to separately make a marinade for future blanks. Boil water in a saucepan.

Pour salt, sugar and put bay leaves there. Boil 5-7 minutes.



Drain the water from the jar into the sink. To do this, use a special rubber cover with holes.



In a jar of cucumbers, put finely chopped pieces of garlic, black peas and allspice.

Add black ground pepper. Put aspirin and citric acid.



Pour cucumbers in a jar with ready-made, hot marinade. Screw the lid on with a key.
For the first 24 hours, the jar should be stored upside down. Moreover, the jar of blanks should be well wrapped with a blanket.

Further storage is carried out in the basement.

Bon appetit!

Crispy cucumbers

Every hostess is looking for her own perfect recipe crispy cucumbers and, having found him, never cheats on him. But in addition to the correct recipe, the fruits themselves are of great importance. They should be green and elastic, their length should not be more than 7-8 cm. Do not put garlic in jars, it will give finished preservation softness.

The number of ingredients that is enough for four and a half liter jars:

• 2000 g fresh cucumbers;
• 500 g of onions;
• 2500 ml of water;
• 200 ml of vinegar;
• 200 g of sugar;
• 100 g of salt;
• 4 bay leaves;
• 8 black peppercorns;
• 40 g green dill.

Preserving crispy cucumbers step by step:

1. Peel and cut the onion in any way, then put it on the bottom of the prepared sterile jar along with bay leaf, pepper and fresh dill;
2. Cut off the bottoms of the washed cucumbers and fill the jars with them. From water, salt, sugar and vinegar, boil the marinade, which fill the jars with cucumbers;
3. After that, the jars, covering them with lids, put in a pot of boiling water for 10 minutes. Make sure you don't overcook the cucumbers. They should change color, but the green streaks should remain;
4. Then roll up the jars with lids using a key and leave to cool. It is not necessary to wrap them for the cooling period in order to maintain their crunchiness and elasticity.

Cucumber salad in jars

canned cucumber salad great option side dish or snack, not requiring long cooking. It will be enough just to uncork the jar and transfer its contents to a plate. There are many options for such an appetizer, each hostess has her own crown recipe. One of the most simple (does not require sterilization) and delicious is cucumber salad with onions.

The number of ingredients and spices for one jar of 1.5 liters:

• 1000 g cucumbers;
• 150 g of onions;
• 30 g dill;
• 20 g of table salt;
• 40 g of crystalline white sugar;
• 60 ml 9% vinegar;
• 12 g of garlic;
• 6 peppercorns;
• 2 cm piece of hot red pepper.

Preservation method:

1. For clean unripe cucumbers, cut about one centimeter on each side. Then cut them into thin circles, like a salad. Place in a suitably sized bowl.
2. Well washed and towel-dried dill greens are very finely chopped with a knife. Then send after the cucumbers to the pan;
3. Remove the husk from the onion and chop it into thin half-rings. Cut the peeled garlic cloves lengthwise into two or more pieces. These vegetables are also added to the main product;
4. After all the ingredients are crushed, they need to be sprinkled with salt and sugar, pour in vegetable oil and vinegar. Add spices (allspice and hot pepper) Carefully mix the contents of the pan and leave to infuse for three and a half hours;
5. This time will be enough for all the ingredients to be saturated with the aromas of spices. Now you need to put the saucepan with the salad on the most minimal fire (this is important!) And bring to a boil under the lid;
6. Before boiling the vegetable mass in the pan, it must be gently mixed several times. Boil the boiled salad for about five minutes until the color of the cucumbers changes. It is important here not to overcook, so that the chopped vegetable remains crispy;
7. After that, it remains only to spread the vegetables in a sterile glass containers and close with lids. Cool should be upside down under a warm blanket.

Recipe for a liter jar

IN Soviet time on the shelves of shops, pickled cucumbers could only be found in three-liter bottles. Now the situation has changed dramatically: food industry, and housewives prefer to pickle small cucumbers in a small container (liter or one and a half liter jar).

The process of pickling cucumbers in a liter jar:

1. Fold the cucumbers soaked in cold water into a clean liter jar. During their laying, shift them with thin strips of carrots, chopped onions, cut garlic cloves and herbs (parsley sprig or dill inflorescence);
2. Pour boiling water over the cucumbers twice for 10 minutes so that they warm up well. For the third time, drain the water from the cucumbers into a saucepan, add salt, sugar and spices (pepper, bay leaf, cloves or others) to it. Boil everything and pour cucumbers with marinade;
3. Roll up the jars and turn the lid down to wait for them to cool completely. For additional heating of the seaming, the jars can be covered with something warm.

Pickling cucumbers

Mistresses use various ways pickling cucumbers for the winter, but the simplest of them is undoubtedly considered cold way. He does not require long sterilization blanks, boiling brine, the hassle of rolling lids with a wrench and cooling under the covers. It is better to store such a workpiece in a cool basement or in the refrigerator.

The cold way of pickling cucumbers step by step

How many spices, cucumbers and brine are needed for a 3-liter jar:

• 2000 g cucumbers (or a little more - less);
• 1500 ml of water;
• 100 g of salt;
• 50 ml of vodka;
• cherry leaves, dill, horseradish, garlic and pepper to taste.

1. Put the washed cucumbers in a jar, shifting them with herbs and spices, or you can simply put these ingredients on the bottom of the container, and then green cucumbers in dense rows;
2. Prepare the brine by dissolving salt crystals in cold water.
3. Pour vodka into a jar. It will help keep beautiful green color vegetables and act as a natural preservative.
4. Top everything with brine, close with a nylon lid and put away for storage.

Cucumbers without vinegar

Vinegar is often used as a preservative in winter preparations, but even without this product, you can cook delicious crispy cucumbers for the winter. The duration of the preparation of such a blank can take more than five to six days, but the result will be worth it. Cucumbers turn out no worse than barrel ones, but without the likelihood that they will peroxide.

Proportions of products for two three-liter jars:

• 4 kg of cucumbers;
• 5 liters of water;
• 250 g of salt;
• 10 pieces. cherry leaves;
• 20 pcs. black currant leaves;
• 5 leaves of oak (walnut);
• 5 dill umbrellas;
• 3 sheets of horseradish.

Canning steps:

1. Put prepared cucumbers (soaked and washed) in large saucepan along with greens and pour saline solution. Cover the contents of the container with a plate on which to set oppression. Will be sufficient three-liter jar filled with water. So leave everything for two to five days;
2. When the cucumbers taste lightly salted, you can proceed to the next stage of canning. Drain the brine into a separate bowl, but do not pour out. Put cucumbers without greens in a prepared sterile container;
3. Boil the brine drained from the cucumbers and pour over the cucumbers in jars. Soak for 10 minutes, then drain the brine again and repeat the procedure, only now the jars will need to be rolled up with sterile tin lids;
4. The cooling of upside down cans of cucumbers should pass through a warm blanket. After that, they can be removed in a dark storage place.

How to cook cucumbers without sterilization

It often happens that the time for harvesting cucumbers for the winter falls on a very hot (in the truest sense of the word) time, and you don’t really want to breed additional heat in the kitchen by sterilizing the seams. Then the recipe for cucumbers without sterilization will help out, which are well stored not only in the basement, but also in the pantry in the apartment.

For one liter jar, on average, you will need:

• 1500 g cucumbers;
• 50 g of salt;
• 50 g of sugar;
• 30 ml of vinegar;
• 1-2 cloves of garlic;
• 1-2 black peppercorns;
• 1 bay leaf;
• greens (dill, cherry and currant leaves).

Action algorithm:

1. First you need to dip the cucumbers in colder water and leave for a couple of hours. For canning, beautiful, even fruits of approximately the same size should be selected;
2. Place greens and garlic cloves on the bottom of clean, sterile and dry jars, and washed cucumbers on top in dense orderly rows;
3. Boil water, fill jars with cucumbers with it and leave for 10 minutes, then drain the water;
4. Put a few black peppercorns, bay leaf, salt, sugar and vinegar into each jar. Then again fill the jars with boiling water, roll up and wrap. Remove the cooled cans to the pantry or basement for storage.

Cucumbers in Korean

This winter salad of cucumbers and carrots with Korean-style seasoning will appeal to lovers of sharp gastronomic sensations. Of course, it is better to choose fruits for canning in a small size, but if they are a little overripe, then you can simply remove a thick, rough peel from them.

For one serving of Korean cucumbers (6 liter jars) you will need:

• 4000 g of fresh cucumbers;
• 1000 g carrots;
• 200 g of crystalline sugar;
• 200 ml refined sunflower address;
• 200 ml 9% vinegar;
• 100 g of table salt;
• 30 g of garlic;
• 15 g spices in Korean.

Operating procedure:

1. Soaked in cold water and well-washed cucumbers, cut lengthwise into quarters and put in a bowl of the appropriate size;
2. Peel, wash and chop the carrots with a special grater for Korean carrot. Then transfer to a container with cucumbers;
3. Mixing vegetable oil with sugar, salt, vinegar and Korean seasoning, prepare the marinade. Pour the chopped vegetables with the resulting mixture, add the garlic passed through the garlic and stir;
4. Cover the container with the mixed salad with a lid and refrigerate for five hours. After that transfer vegetable mix into dry clean jars and sterilize in a pot of boiling water. 10 minutes will be enough for half-liter jars, and 15-20 minutes for liter jars;
5. In order for cucumbers to be well stored all winter, lettuce jars must be covered with something warm (for example, a blanket or blanket) before cooling.

Cucumbers with mustard

Housewives like to use mustard in the process of canning cucumbers, and there are several reasons for this: a pleasant aftertaste of finished preservation, sufficient strength and crunchiness of cucumbers, as well as their beautiful colour, which is the result.

For one liter jar, the proportions of the products will be as follows:

• 600 g cucumbers;
• 20 g of salt;
• 20 g of sugar;
• 20 ml of vinegar;
• 10 g of garlic;
• 10 g dry mustard;
• 3-5 g black ground pepper.

How to preserve:

1. Pour cucumbers cold water and leave for a few hours. Then wipe dry and cut lengthwise into four parts;
2. After that, sprinkle the cut vegetables with salt, mix and leave for three hours, stirring them from time to time;
3. Then pour the marinade from vinegar, sugar and mustard into a container with cucumbers. Put the garlic passed through the press and ground black pepper, mix everything and leave to infuse for another hour and a half;
4. After the time allotted for pickling, transfer to jars and pour over the juice that has stood out. Cover jars with lids and sterilize in a basin of boiling water for approximately 20 minutes. After corking with lids, wrap the jars until completely cool.

Cucumber ketchup recipe

This recipe home preservation can be called relatively young, since not so long ago ketchup from an addition to spaghetti became one of the ingredients for winter preparations. However, spicy pickles with ketchup have many fans.

Preservation sequence:

1. For this recipe, it is better to take small cucumbers, you will need about 3-3.5 kg. They must first be soaked in cold water for at least three hours. This will make them crispier;
2. Prepare the jars: wash and put on the bottom a gentleman's canning kit (cherry and currant leaves, inflorescences and dill greens) and other spices. Sterilize the lids;
3. Prepare the marinade: boil 2 liters of water, dissolve in it 50 g of salt, 200 g of sugar, 100 g of ketchup. The last before pouring the marinade into jars, pour vinegar (200 ml);
4. While the marinade is being cooked in jars, you need to tightly lay small cucumbers. Then pour marinade;
5. Sterilization. Put a towel on the bottom of a large pot or basin and pour water so that it covers the jars a little more than halfway. Bring water to a boil, put jars of cucumbers in it and sterilize for 15-20 minutes;
6. Roll up with lids and wrap with a blanket until completely cool.

The marinade recipe and the number of cucumbers are designed for 5 liter jars. Additionally, in each jar you will need to put the following ingredients:

• 1 clove of garlic (cut in half);
• 1 bay leaf;
• 1 bud of cloves;
• 2 peas of allspice;
• 4 black peppercorns.

In order for the cucumbers in the rolls to remain elastic and crispy, you need to choose only fruits with dark pimples for canning. Other varieties for harvesting for the winter are not suitable.

Before canning, the fruits must be immersed for several hours in cold water, the colder the water, the better. If the room is too hot, the water can be periodically changed to a colder one. The purpose of this procedure is to prevent the appearance of voids in canned cucumbers. The maximum time for holding fruits in cold water is overnight.

Wash cucumbers well with warm water.

Sterilize jars, I usually sterilize in the microwave. Clean jars are placed in the microwave and kept at maximum power for 5-7 minutes.

Wash dill, cherry leaves with hot water, black currant, oak and horseradish. Peel the garlic cloves. Take the jars out of the microwave.

In each jar, put a few leaves of currant, horseradish, cherry, oak, dill and 2-3 cloves of garlic.

Put cucumbers tightly in jars with greens.

Everyone sterilizes cucumbers in their own way! I sterilize simply: boil water and pour into jars of cucumbers boiling water, set them aside for 5-10 minutes, then drain the boiling water.

Prepare the marinade: boil 3 liters of water, add salt there, granulated sugar and vinegar. Boil for 2-3 minutes until sugar and salt dissolve, pour sterilized cucumbers, roll up the lids and turn the jars upside down. Wrap the jars in a blanket and leave to cool completely. I got 7 liter jars.

Such cucumbers are perfectly stored in my apartment. My favorite delicious, crispy cucumbers marinated with vinegar for the winter are ready.

Crispy cucumbers in liter jars are a very convenient option for harvesting for the winter. Among different recipes pickling cucumbers one of the most popular is this cooking technology.

Liter jars are small, but at the same time, quite a lot of medium ones will fit in, and even more so small cucumbers. Everyone can salt or marinate them in such containers. The main condition is to strictly observe the proportions, which are described in detail below.

component	quantity per liter jar	quantity per 3 liter jar
cucumbers	600 g	1.5 kg
water	0.6 l	1.5 l
salt	2 tablespoons (40 g)	5 tablespoons (100 g)
sugar	1 tablespoon (20 g)	2 tablespoons (40 g)
garlic	2 cloves	6 cloves
horseradish	1 sheet	3 sheets
vinegar 9%	3 tablespoons	9 tablespoons
vinegar 70%	1 teaspoon	3 teaspoons
dry mustard	1 dessert spoon	3 dessert spoons

First of all, let's figure out how to correctly call cucumbers - pickled or salted? In all cases, salt must be added to obtain the finished product.

But in the case of pickled vegetables, you additionally need to pour in a few tablespoons of vinegar (3 tablespoons per liter). This gives the dish a pleasant sourness and also makes the cucumbers very appetizing, crispy, which is important for the finished product.

If salted vegetables are cooked, vinegar is not added - it is enough to use only salt.

So, let's deal with pickling cucumbers - with proportions per 1-liter jar:

Ingredients

• cucumbers themselves need to be taken 500-600 g;
• the same amount - water (it is poured in such an amount that the liquid completely covers the vegetables);
• salt, take 1.5-2 tablespoons without a slide (30-40 g);
• sugar - half as much (this component is optional, you can not add it at all);
• dry mustard or seeds - a teaspoon;
• allspice - 10 peas;
• garlic - 3 cloves;
• horseradish - 1 sheet or 2-3 small pieces from the root;
• cherries, currants, oak, raspberries - 1-2 leaves each;
• dill - a few umbrellas.

Thus, the main ratio is cucumber/water (1:1) and salt/sugar (2:1). Although in a number of recipes you can find the same ratio of salt and sugar (1: 1). It is clear that in this case the brine will turn out to be noticeably sweetish, so it would be nice to add 1-2 teaspoons to it. table vinegar concentration of 9%. After all, taste is precisely the balance of different components - in this case sweet, salty and sour.

Pickling cucumbers in liter jars for the winter: a recipe step by step

Step 1. First we prepare everything necessary components. Special attention, of course, we will give cucumbers - they need to be washed and soaked in cold water for several hours.

For liter jars, it is better to take small or even miniature fruits that will be 7 to 10 cm long. In any case, they should all be about the same size.

Step 2. During this time, we wash the greens, cut the garlic cloves into slices, and most importantly, we prepare the jars. They need to be sterilized in the usual way- hold for 15 minutes over boiling water (steam) or the same amount of time in the oven at a temperature of 180 ° C. Another option is to withstand 4 minutes in the microwave, turned on at full power.

Step 3. Put garlic and herbs in jars.

Step 4. Now we put the cucumbers: the first ones are in a standing position, and the second row is simply laid on the first one, as shown in the photo. At the same time, you need to add 2-3 dill umbrellas. Leaves of berries and oak can be pre-filled with boiling water for 5-7 minutes, then put to the cucumbers.

Step 5. In the meantime, we prepare the brine based on the indicated ratios. Dissolve salt and sugar in a saucepan or any other container.

Step 6. Fill the cucumbers with brine to the top. We cover with lids and send to stand for 2-3 days in a dark (but not cool) place - for example, under the table.

Step 7. During this time, you need to periodically look at the jars to remove the foam that forms on the surface due to fermentation processes. After that, you can roll up cucumbers in iron jars or cover with dense ones. nylon lids. We put it in the refrigerator, wait until at least a month has passed - and you can try.

Pickling cucumbers in 3-liter jars for the winter: a simple recipe

And this recipe shows how to pickle cucumbers for the winter in 3 liter jars, if there is practically nothing besides the cucumbers themselves. A minimum of products - a minimum of actions and a maximum of taste: this also happens.

It is clear that the proportions of the components remain exactly the same, but the total amount increases exactly 3 times, because this time we are preparing pickles for the winter in classic 3-liter jars:

Ingredients per 3 liter jar

• medium-sized cucumbers (10-15 cm in length) - 1.5 kg;
• water - 1.5 liters;
• salt - 100 g (this is 5 tablespoons without a slide or half a standard glass);
• sugar - 2 tablespoons;
• peppercorns - 12-15 pieces;

How to pickle cucumbers

Step 1. We prepare cucumbers and sterilize jars - everything is as always. We send greens and garlic to jars.

Step 2. Now we lay the cucumbers quite tightly, as shown in the photo.

Step 3. Pour in salt and sugar (you can first dissolve them in water, or you can dissolve them directly in a jar).

Step 4. Fill the cucumbers with boiling water - this is the so-called hot way. Its advantages are that you can immediately roll up the jars with lids and no longer wait for the vegetables to ferment.

You just need to wrap the jars in a warm blanket and cool for 2-3 days. Then we put it in the refrigerator for the winter.

Crispy pickled cucumbers with vinegar: a simple recipe with a photo

And now let's not forget about the vinegar. As already mentioned, if there is acid in the recipe (mainly acetic, but sometimes citric acid), it is correct to talk about pickled cucumbers, and not salted ones, like pickled mushrooms or tomatoes.

However, whatever you call it, and most importantly, exactly observe the proportions and cooking technology. Then the cucumbers will turn out really tasty, crispy.

So for classic recipe cooking pickled cucumbers for the winter take the following components:

Ingredients (per 1 liter jar)

• medium-sized cucumbers - 700 kg;
• water - 0.6-0.7 l;
• salt and sugar - 1 tablespoon without a slide;
• acetic acid 70% - 2 teaspoons;
• peppercorns - to taste;
• greens - a few umbrellas of dill.

Pickling cucumbers for the winter in jars with vinegar

Step 1. There are no trifles in the preparation of homemade preparations. In this case, it is very important to choose cucumbers of the optimal size - they should all be approximately the same, and the fruits can reach a length of no more than 7-10 cm.

Then they will really turn out crispy, and they will look very attractive in the finished dish. First, the fruits are thoroughly washed, the tips are cut a little and soaked in cool water (in the refrigerator) for 3-4 hours.

Step 2. Banks are pre-sterilized (hold for 15 minutes over boiling water steam or 3-4 minutes in the microwave at maximum power). At the bottom, you can immediately lay all the available greens (leaves of cherries, raspberries, currants, as well as dill sprigs are appropriate). berry leaves contain quite a lot of tannins, which guarantee really crispy pickled cucumbers.

Step 3. In the meantime, you must first prepare boiling water. Cucumbers are laid in jars and poured with boiling water for 10-15 minutes. Lids can simply be placed on top without screwing them in yet.

Step 4. Now the water from the cans is poured back into the pan. You need to handle the vessels carefully - only with the help of a special mitten or potholder.

It's time to turn that water into a marinade. To do this, you just need to add all the spices to it and pour in the vinegar, bringing it to a boil again and immediately turning off the heat.

Step 5. The last stage - pour the marinade over the banks and roll them up. Let cool for a day, then put in the refrigerator.

The product will be ready after 3-4 weeks, and it can be stored this way for 1-2 years. But a dish from an open jar is best consumed within 1-2 weeks.

NOTE

You can add a few garlic cloves or a horseradish leaf to the marinade. This will add a spicy tangy flavor. ready meal. However, these components should not be abused - 5-6 cloves of garlic and 1 medium horseradish leaf are enough for a 3-liter jar.

Cucumbers in jars for the winter "like in a store"

Everyone knows the magnificent gherkins - these are miniature cucumbers, spun around the banks, which can be bought at any store. You can cook them yourself, and for this the product should turn out to be pickled, and not just salty. To do this, you will need for a liter jar:

Ingredients

• 600 g of small cucumbers (up to 7-8 cm in length);
• water - 0.6-0.7 liters;
• salt 1 tablespoon without a slide;
• sugar 2 dessert spoons with a slide;
• mustard seeds - 2 teaspoons;
• acetic acid 70% -1 teaspoon;
• peppercorns and dill umbrellas - to taste;
• horseradish - 1 leaf;
• garlic - 3-4 cloves;
• currant or cherry leaf - 1-2 pieces.

Sequencing

Step 1. First, we wash and soak the cucumbers for several hours in cool water.

Step 2. We lay out the greens in the jars, put the cucumbers there and pour boiling water for literally 20 minutes (as a result, the water should cool so that you can touch the jar and not get burned). Drain the water through a sieve.

Step 4 hot marinade poured into jars with cucumbers and rolled up with lids, cooled and put in the refrigerator the next day.

Pickled cucumbers in jars "like in a store"

pickled cucumbers - great alternative pickles, although both of these dishes can become good addition to the festive and everyday table. It is better to serve the finished product in a slightly chilled state.

Salt cucumbers for the winter with mustard in a cold way: a spicy recipe

Fans of pickles will surely remember that along with the usual greens, peppercorns and other components, there are also some mysterious grains in the solution. These are the mustard seeds that give finished product very interesting scent.

Yes, and trying such a pickle is a pleasure, not to mention the fact that it can be used for cooking various soups, which have long become classic dishes Russian cuisine.

For this recipe, we need almost the same products (again, here are the proportions in the case of a liter jar):

Ingredients per liter jar

• 600 g cucumbers;
• 0.5 liters of cold, purified (or settled) water;
• bay leaf and a few leaves of currant, cherry;
• salt - 30 g;
• sugar - 15 g;
• pepper - a few peas;
• mustard seeds - 1 dessert spoon without a slide.

The sequence of actions is about the same, but not everything is so simple - there will be 1 surprise that may be useful to the housewives:

How to salt cucumbers - step by step recipe

Step 1. First, we wash the cucumbers and put them in cool water for several hours.

Step 2. Then we cut off their edges.

Step 3. And here is the promised surprise. Pour boiling water over all the leaves and mustard seeds, let them stand for about 5-10 minutes (then the boiling water must be drained).

Step 4. We put greens and peppers in pre-sterilized jars.

Step 5. We lay the cucumbers - it is best to put the first row on the ends, and then as necessary.

Step 6. Now we put the mustard seeds and close the jars, leaving them for 3 days, then roll them up with iron ones or close them with tight nylon lids. For piquant taste you can even add 2 tablespoons of ordinary vodka - for the sake of experiment, you can even decide on this interesting step. Banks are removed for storage in the refrigerator.

Bon appetit!

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

1. Canned cucumbers with red currants

Products:

1. Cucumbers - 600 gr.
2. Garlic - 2 cloves
3. Onion - 1 pc.
4. Red currant - 1.5 cups
5. Black pepper, peas - 3 pcs.
6. Carnation - 3 pcs.
7. Water - 1 liter
8. Sugar - 1 tbsp. spoon
9. Salt - 2.5 tbsp. spoons

How to cook canned cucumbers with redcurrant:

Wash cucumbers. Put the spices in the bottom of the jar. Arrange the cucumbers in jars vertically. Currants (0.5 cups) will be cleaned of twigs, sorted and washed. Distribute the berries between the cucumbers. Pour cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes .. then roll up and wrap the jars. Brine. Bring the water to a boil, add salt and sugar, add red currant berries (1 cup).

2. Cucumbers in spicy tomato sauce

Wash cucumbers and soak for 1-2 hours in cold water.

Products:

1. Cucumbers - 4.5 kg.
2. Garlic - 180 gr.
3. tomato paste- 150 gr. (3 full tablespoons)
4. Sunflower oil - 250 ml.
5. Sugar - 150 gr.
6. Salt - 31 tbsp. tablespoons (in the process, the sauce can be added to taste)
7. Vinegar 6% - 150 ml.
8. Hot paprika - 1 teaspoon
9. Ground black pepper - 1 tbsp. spoon

How to cook cucumbers in spicy tomato sauce:

Cut off the ends of the cucumbers. big cucumbers cut into 4 pieces along. Smaller cucumbers - only along. Press the garlic through a press. Add all ingredients except vinegar. We put on a moderate fire. After 0.5 hours, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet either. We will put out the cucumbers for another 15 minutes .. Add vinegar. Total time stewing - 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. We decompose the cucumbers into prepared sterilized 0.5-liter jars. Pour sauce over and sterilize for 25-30 minutes. Close the jars and turn them over until they cool completely.

3. Cucumbers with apples (pickled and salted)

Products:

for a 3 liter jar

1. Apples (sour) - 1-2 pcs.
2. Garlic - 3-4 cloves
3. Dill (umbrellas)
4. Cherry leaf, currant
5. Allspice peas - 12 pcs.
6. Carnation - 12 pcs.
7. Bay leaf - 4 pcs.
8. Sugar - 5 teaspoons
9. Salt - 4 teaspoons
10. Acetic essence- 2 teaspoons
11. Cucumbers - 1.5 - 2 kg.

How to cook cucumbers with apples (pickled and salted):

Cut the garlic into slices, wash the greens. We put washed cucumbers in clean jars, interspersing them with spices and apple slices (do not peel the peel). Fill the jar with boiling water, let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, pour the brine into the pan again. We boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, pour boiling syrup over it and roll it up with boiled lids. Banks are turned over and wrapped until cool. Cucumbers are stored room temperature or in a cool place.

Lightly salted cucumbers (hot method):
In a deep bowl put cucumbers with spices and apple slices. IN hot water(per 1 liter) we breed 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cool, then put in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter

Products:

for a 1 liter jar.
1. Cucumbers - how much will it take
2. Umbrella dill - 1 pc.
3. Horseradish leaf - 1 pc.
4. Garlic - 5-6 cloves
5. Hot pepper - 3-4 rings
6. Bulgarian pepper - 2 rings
7. Currant leaves - 2 pcs.
8. Coarse salt - 20 gr.
9. Acetyl (crush) - 1.5 tablets

How to cook pickles for the winter:

Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, pour boiling water over lids. Peel the garlic, wash the herbs, chop the pepper. At the bottom of the jar put a leaf of horseradish, a sprig of dill, currant leaves. Fill jar tightly with cucumbers. Throw in the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain water into a saucepan. Add 100 ml. boiled water. Let it boil. jars pour salt and crushed acetyl chloride. Pour cucumbers with boiling cucumber water one jar at a time. To the top. Close the bank immediately. (Reduce the heat to a minimum and do not remove the water, it should boil constantly.) Ready banks turn upside down and put in a pre-prepared "heat". Leave cucumbers pickled for a day.

5. Pickled cucumbers with gooseberries

The recipe has been tested many times. There are never any misfires. For several years I have been closing cucumbers exactly according to this recipe - jars do not explode, they do not become cloudy.

Products:

for four liter and three 700-gram cans
1. Small cucumbers - 4 kg.
2. Gooseberries - 0.5 kg.
3. Garlic - 1 head
4. Cherry leaf - 10 pcs.
5. Currant leaf - 5 pcs.
6. Large horseradish leaf - 1 pc.
7. Dill - 1 branch-stem with an umbrella
8. Black pepper - 10 peas
9. Carnation - 10 flowers
10. Small horseradish root - 1 pc.
11. Spring water - 3.5 liters
for the marinade (per 1 liter of water):
1. Salt - 2 tbsp. spoons
2. Sugar - 3 tbsp. spoons
3. Vinegar 9% - 80 gr.

How to cook pickled cucumbers with gooseberries:

Wash cucumbers thoroughly. Pour cucumbers with cold water for 3-4 hours. Wash the greens, dry with napkins. Cut finely. Peel the garlic and horseradish root and chop finely. Put everything in a bowl and mix well. Cut off the buttocks of the cucumbers. Sterilize jars. In each jar, put a tablespoon of a mixture of herbs and garlic with horseradish. Lay the cucumbers tightly, pour a handful of washed gooseberries on top. Boil water, pour cucumbers, heat min. 15. Repeat again. Then, in the water drained from the cucumbers, add pepper, cloves, sugar, salt, vinegar. Boil the marinade over low heat for min. 10-13. Fill jars with marinade to the top so that even a little flows out. Boil lids for 5 minutes. Roll up the jars, put the lids down, wrap very well. After a couple of days, turn the cucumbers over, hold them under the covers for another two days.

6. Pickled cucumbers, sterilized without vinegar

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

Products:

1. Cucumbers - 1 kg.
2. Horseradish root - 50 gr.
3. Garlic - 1-3 cloves
4. Bay leaf - 1-2 pcs.
5. Oak leaves - 1 pc.
6. Cherry leaves - 1 pc.
7. Blackcurrant leaves - 1 pc.
8. Mustard (grains) - 1-3 pcs.
9. Dill - 30-40 gr.
10. Dill (seeds) - 2-3 pcs.,
for brine:
1. Water - 1 liter
2. Salt - 2 tbsp. spoons

How to cook pickled cucumbers, sterilized without vinegar:

Cucumbers are placed in jars, poured with brine, covered with lids and kept for 3-4 days at room temperature (for lactic acid fermentation). Then the brine from the jars is drained and boiled. Cucumbers are thoroughly washed in cold water. They are placed in jars again, adding spices and spices for the aroma, density and fragility of cucumbers. Jars with cucumbers are poured with boiling brine and sterilized at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes ..

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

Products:

1. Water - 1 liter
2. Salt - 50 gr.
3. Cucumbers - how much will it take
4. Spices to taste

How to cook pickled cucumbers in jars - the easiest and most delicious recipe:

A small amount of cucumbers can be salted without pasteurization, in glass jars. Fresh, preferably the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with boiling (but it can also be cold - this is a cold way of pickling cucumbers) 5% salt solution (i.e. 50 g of salt per 1 liter of water ). Banks are closed with tin can lids, boiled in water, but not rolled up, but put at room temperature for several days (up to 7-10 days) for fermentation, after which they are added with brine and corked with a seaming machine. This recipe for pickling cucumbers in a jar is good because cucumbers are obtained High Quality and are well preserved even at room temperature.

8. Pickled cucumbers and tomatoes (very simple and delicious recipe)

This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.

Products:

for a three-liter jar:
1. Cucumbers - how much will it take
2. Tomatoes - how much will it take
3. Lemon acid- 0.5 tsp
4. Salt - 70 gr.
5. Sugar - 1.5 tbsp. spoons
6. Bay leaf - to taste
7. Peppercorns - to taste
8. Onion - 2-3 pcs.
9. Garlic - 3-4 cloves
10. Sweet pepper - 2-3 pcs.
11. Cherry, currant, oak leaves - 3-4 pcs.
12. Amaranth (amaranth) - 1 sprig

How to cook pickled cucumbers and tomatoes (very simple and delicious recipe):

At the bottom of a dry steamed jar, put dill, horseradish, 3-4 leaves of cherries, currants, oak, a sprig of amaranth (so that the cucumbers crunch). Put cucumbers (tomatoes) in a jar or make a platter. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 l) - carefully so that the jar does not crack. Roll up immediately, turn upside down and wrap until completely cool.

9. Secret recipe awesome cucumbers"Real jam"

Products:

1. Cucumbers - 4 kg.
2. Parsley - 1 bunch
3. Sunflower oil - 1 cup (200 grams)
4. Table vinegar 9% - 1 cup
5. Salt - 80 gr.
6. Sugar - 1 cup
7. Black ground pepper - 1 dessert spoon
8. Garlic - 1 head

How to cook secret recipe awesome cucumbers "You will lick your fingers":

4 kg of small cucumbers. My. You can trim the ponytails and noses slightly. Cucumbers, which are larger, cut lengthwise into 4 parts. Cut the smaller ones in half lengthwise. Place prepared cucumbers in a bowl. Finely chop a good bunch of parsley and send to the cucumbers. Add a glass to the pot sunflower oil, a glass of 9 percent table vinegar and 80 gr. salt (do not fill a 100-gram cup to the top on your finger). Pour a glass of sugar into the resulting marinade for cucumbers, dessert spoon ground black pepper. Cut the head of garlic into slices and into the pan. We are waiting for 4-6 hours. During this time, the cucumbers will release juice - in this mixture, pickling will take place. We take sterilized 0.5 liters. jars and fill them with pieces of cucumbers: put the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes.

10. Pickled Cucumber Salad

Products:

per 0.5 liter jar
1. Cucumbers
2. Onion - 2-3 pcs.
3. Carrot - 1 pc.
4. Garlic - 1 clove
5. Dill seeds (dry) - 1 teaspoon
6. Bay leaf - 1-2 pcs.
7. Allspice - 2 peas
for marinade (for 8 cans of 0.5 liters)
1. Water - 1.5 liters
2. Salt - 75 gr.
3. Sugar - 150 gr.
4. Table vinegar - 1 cup

How to make Pickled Cucumber Salad:

Banks 0.5 l. with lids must be sterilized beforehand. Wash cucumbers. Cleansing onion, 2-3 medium onions, 1 carrot are consumed for each jar. Cut the cucumbers crosswise into centimeter washers. We also cut the onion into thin rings, and rub the carrots on coarse grater. In each prepared jar we put one good clove garlic slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice pepper. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so to the top of the jar we alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 g in it. salt (about 3/4 of a 100-gram cup), 150 gr. sugar and pour a glass of table vinegar at the end. Pour jars with boiling marinade, cover with lids and sterilize for 35 minutes. at a low boil. We take it out, roll it up tightly, you can turn it over, but if you want to keep a beautiful appearance so that the layers do not mix, it is better not to turn over. Cover the pickled salad - let it cool until the next day.

11. Lightly salted cucumbers with vodka

Products:

1. Cucumbers
2. Horseradish leaves
3. Cherry leaves
4. Currant leaves
5. Bay leaf
6. Umbrellas dill
7. Black peppercorns
8. Vodka - 50 ml.
9. Salt - 2 tbsp. spoons

How to cook salted cucumbers with vodka:

Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put them in a saucepan, add peppercorns and put cucumbers on top. Prepare a brine at the rate of 2 tablespoons of salt and 50 ml. vodka to 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

12. Lightly salted cucumbers "Sharp"

Products:

1. Small cucumbers - 1 kg.
2. Garlic - 4-5 cloves
3. Pod hot pepper-1/2 piece
4. Large bunch of dill
5. coarse salt- 6 tbsp. spoons

How to cook salted cucumbers "Sharp":

Take young and elastic cucumbers, rinse. Trim off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. At the bottom of the jar, lay 2/3 of the total amount of dill and chopped thin slices garlic. Then lay the cucumbers tightly, sprinkle them with strips of pepper and garlic, put next row cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Put salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes. Drain the water, bring to a boil and again fill the cucumbers with the resulting saline solution. Cover the jar with a saucer, on which place a small weight, such as a small jar of water. Leave cucumbers at room temperature for 2 days.

13. Summer salad for the winter

Products:

1. Dill, parsley
2. Garlic
3. Sweet pepper
4. Bow
5. Tomatoes
6. Cucumbers
7. Vinegar 9%
8. Salt, sugar
9. Allspice, cloves, bay leaf, allspice

How to cook summer salad for the winter:

In a sterile jar (I have 1 liter), put 3-4 sprigs of dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a hot pepper ring, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips ( pepper, I always take either yellow or orange for a variety of colors), then cut the cucumbers, but not thinly, and tomatoes (it is advisable to take tomatoes that are strong, fleshy, well brown, so that they do not sag and turn into porridge). When laying vegetables, tamp a little. Then put 4-5 pieces on top. allspice, 2 cloves, 2-3 bay leaves. We prepare the brine: for 2 liters of water, 0.5 cups (250 gr.) of sugar, 3 tablespoons of salt without top, when it boils, pour 150 gr. vinegar 9% and immediately pour the brine into jars (this brine is enough for 4-5 liter jars). Then sterilize the jars for 7-8 minutes. from the moment of boiling and immediately roll up.
In winter, when serving, drain the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour over vegetable oil taste.

14. Assorted marinated granny Sonya

Products:

on 3 l. bank
marinade:
1. Salt - 2 tbsp. spoons
2. Sugar - 6 tbsp. spoons
3. Vinegar 9% - 100 gr.

How to cook assorted marinated granny Sonya:

At the bottom of the jar we put a leaf of grapes, 1 leaf cr. currants, 1 leaf black. currants, a bunch of dill along with an inflorescence, 2 laurels. leaf, horseradish root (the size of an index finger), 1 pod of hot pepper, 10 black peas. pepper, 2 cloves of garlic. We put vegetables in a jar (anything - cucumbers, tomatoes, onions, sweet bell peppers, cauliflower, white cabbage).
Pour 1150 ml into each jar. boiling water (1 liter 150 ml.). Let stand for half an hour. Then pour all the water from the jars into a large saucepan (or two), add salt, sugar, vinegar, boil for 2-3 minutes. Now pour the marinade back into the jars, close the lids, turn them upside down and wrap them in a warm blanket.

"Super Chef" wishes you bon appetit!