Pickled fragrant cucumbers, which are perfect for appetizers and preparing a variety of salads, are very easy to cook at home. Marinating with vinegar or citric acid will add spice and flavor to the cucumbers. Crispy pickled cucumbers in jars for the winter will always turn out if you follow simple rules for canning.

Crispy pickled cucumbers for the winter in jars for storage in the apartment

For long-term storage in the apartment, we prepare delicious pickled cucumbers using a special method so that they remain crispy in jars all winter. Pickled cucumbers will be stored for a long time if you pour boiling water over them twice during cooking, this method is called "double pouring". The jars don't explode without sterilization, and the cucumbers are beautiful and incredibly crispy.

Ingredients (for 3 liters):

• Cucumbers (small) - 1.5-1.6 kg;
• Salt - 60 g;
• Sugar - 70 g;
• Vinegar (9%) - 65 ml;
• Garlic - 6 cloves;
• Bay leaves - 2 pcs.;
• Pickled greens.

Advice! Pickled cucumbers are incredibly crispy when soaked in ice water.

Preparation:

1. We sort out fresh fruits, leave them without damage and rinse them thoroughly with a sponge. Fill with water and leave for 2 hours 30 minutes so that it is well saturated with water and does not lose its shape when preserved in jars. Peel the garlic, rinse the greens.
2. You can prepare cucumbers in liter jars or in one with a volume of 3 liters. At the bottom of a pre-sterilized jar, lay out half of the pickling greens (currant leaves, horseradish, dill umbrellas are excellent), garlic (3 cloves), bay leaf (1 pc.). Place the prepared cucumbers tightly to each other and add the remnants of herbs, bay leaf and garlic on top.
3. Boil water (1.5 l), carefully pour it into a jar with prepared cucumbers, cover and leave for 10-12 minutes.
4. Pour the liquid from the cucumbers into a saucepan, add vinegar, sugar, salt for the marinade and boil for 1 minute. Pour the finished marinade back into the jar, close it with a previously sterilized lid and roll it up.
5. We put the jar on the fabric in an inverted position, wrap it up and cool. We remove the twist to the storage location in the apartment.

Advice! Cucumbers can be spiced, add half a hot pepper pod to a 3-liter jar.

Crispy sweet pickled cucumbers: recipe for 1 liter

Pickled fragrant cucumbers, harvested for the winter, will turn out sweet and crunchy if the amount of sugar in the recipe is increased by 1 liter of marinade. There are many recipes for sweet cucumbers, but the simplest recipe is without making a hot marinade. Prepare a cold marinade with a lot of bite and sugar, pour into cucumber jars and sterilize. Cucumbers are especially crispy and sweet in taste.

Ingredients for 1 liter can:

• Cucumbers of any size - 500-600 gr.;
• Vinegar (9%) - 1/2 cup;
• Sugar - 3 1/2 tablespoons;
• Salt - 1/2 tablespoon;
• Dill umbrella - 1 pc.;
• Clove - 3 pcs.;
• Mustard peas - 10 pcs.;
• Carrots - 1/3

Advice! Don't be afraid of a lot of vinegar and sugar in your recipe. In the process of preservation, the cucumbers will absorb the required amount, they will turn out to be moderately sweet and spicy.

Preparation:

1. Rinse fresh cucumbers thoroughly and cut off the ends from 2 sides. Pour cold water (1.5 cups), half a glass of vinegar into a large jar, add sugar, salt and stir until the salt and sugar dissolve.
2. We wash a jar (1 l), put cloves, mustard, dill, carrot slices on the bottom and lay the prepared cucumbers tightly. Cucumbers can be taken in any size; cut with a knife are also suitable for the recipe.
3. Pour the marinade into a jar, cover with a lid, send the jar to a water bath and heat for 15 minutes. A water bath can be made from a saucepan, put a kitchen towel on the bottom, add water, put the jars on a towel, cover and heat over low heat.
4. We carefully put the hot jar on the table, roll it up or close it tightly with a lid, wrap it in a towel, turn it over and leave it until the twist cools down completely. We store the workpieces in a cool room.

Advice! If you put jars of cold marinades in hot water, they will burst. To sterilize them, we put them in cold water and gradually heat them up. As the water in the pan starts to boil, we count down the sterilization time.

Recipe for crispy cucumbers with vinegar in a 1.5 liter jar

Preservation with vinegar guarantees the preservation of the workpieces for a long time. Cucumbers with vinegar are crispy, delicious and color-retaining as much as possible. And to make the cucumbers lightly salted, add salt and granulated sugar in equal proportions.

Ingredients for a 1.5 liter jar:

• Cucumbers (medium size) - 700-850 gr.;
• Vinegar (9%) - 1.5 tablespoons;
• Salt - 1.5 tablespoons;
• Sugar - 1.5 tablespoons;
• Currant and cherry leaves - 3 pcs.;
• Horseradish (peeled root) - 3-4 cm.;
• Horseradish leaf - 1 pc.;
• Cloves of garlic - 4 pcs.;
• Pepper peas - 5 pcs.

Preparation:

1. We wash the cucumbers with a sponge and soak for 2 hours. In a saucepan, bring 750 ml of water to a boil.
2. At the bottom of a pre-sterilized jar (1.5 l), spread half of the pickling herbs, spices and garlic. Firmly put the cucumbers in the jar halfway, add the rest of the spices, herbs and fill with the cucumbers to the neck.
3. Pour boiling water into a jar, cover and leave for 5-8 minutes. We boil a new portion of liquid.
4. Drain the liquid from the jar (no longer required), pour in vinegar 9%, add all the salt and sugar. Pour a new portion of the prepared water into the cucumbers, cover with a previously sterilized lid and roll up.
5. Shake the jar, turn it over and cover with a cloth.

How to spin spicy cucumbers? Very simply, a jar (1.5 l) will require 1/3 of a hot pepper pod, which we clean, chop coarsely and put on the bottom of the jar.

Crispy cucumbers without sterilization: stand the whole winter!

Crispy flavored cucumbers can still be prepared without sterilization and without vinegar, such recipes are supplemented with citric acid, which, like vinegar, has an excellent preservative effect.

Ingredients for 7 liter cans:

• Cucumbers - 4.1-4.2 kg;
• Sugar (per 1 liter) - 3 tablespoons;
• Salt (1 liter) - 2 tablespoons;
• Citric acid (for 1 can) - 1/3 tsp;
• Garlic - 21 cloves;
• Peppercorns - 35 pieces;
• Bay leaf - 7 pcs.;
• Pickled greens.

Advice! Before cooking, the jars are thoroughly washed with baking soda and checked for chips, which, when boiling water is added, can crack and the jars will burst.

Preparation:

1. We wash the fruits thoroughly with a sponge, cut off the tips from 2 sides. Fill the fruits with water for 2 hours 30 minutes.
2. After 3 hours in a saucepan, bring water to a boil (3 liters).
3. We do not sterilize jars and lids. 7 pcs. 1 liter jars we put pickled greens on the bottom, add 3 cloves of garlic, 5 pcs. peppercorns and 1 bay leaf each. Place the fruits tightly, pour in boiling water, cover and leave for 15-17 minutes.
4. Pour the liquid into a saucepan, boil for 1 minute and pour back into the cucumbers. We leave for another 15-17 minutes.
5. We pour the liquid from the cucumbers into the pan, measuring how much it turned out. Approximately 2 liters of 600 ml comes out, add another 400 ml to the pan to make it easier to count sugar and salt. Add 9 tablespoons to 3 liters of brine. (without a mound) sugar, 6 tbsp. (without a lump) salt and bring to a boil.
6. Pour citric acid into each jar (1/3 tsp each) and pour in the prepared brine. It turns out that for the method without sterilization, we pour cucumbers 3 times, this method, together with citric acid, ensures the long preservation of cucumbers in jars.
7. We cover the jars with lids, roll them up tightly, wrap them upside down with a cloth and cool. Store the curls in a cool place.

Cucumbers with vodka

Cucumbers are especially tasty with a crunch if vodka is added to them before pouring the brine. Cucumbers with vodka are perfectly stored both in a cool room and in an apartment.

Ingredients (for a 1.5 liter can):

• Medium-sized cucumbers - 1-1.2 kg;
• Sugar - 1 tablespoon;
• Salt - 1 tablespoon;
• Vinegar (9%) - 55 ml;
• Vodka - 50 ml;
• Water - 750 ml;
• Garlic - 5 cloves;
• Pickled greens.

Advice! Glass containers without lids can be quickly sterilized in a microwave oven; for this, water (2.5 cm) is poured into the bottom of the jar, placed in an oven at 800 W and turned on for 3 minutes for containers up to 1.5 liters. For 5-6 minutes for a 3 liter can. Large jars are placed sideways. Then the container is removed, the water is drained and it is ready for seaming.

Preparation:

1. We wash the dense fresh fruits thoroughly. We sterilize a jar with a lid in a water bath or in an oven.
2. In a saucepan with sugar and salt, bring the marinade to a boil and pour into a jar with clean fruits, garlic and pickled herbs.
3. Leave the cucumbers under the lid for 5 minutes, then pour the fragrant marinade into the saucepan.
4. Bring the liquid to a boil and pour in the vinegar. Before the second pouring, add vodka to the cucumbers, fill with aromatic marinade and roll up the lids.
5. Wrap up with a cloth upside down and cool.

Crispy cucumbers, just like in the store

Pickled cucumbers that we buy in the store differ from home ones in their special aroma, pungency and crunch. But even such cucumbers at home are easy to cook, mustard grains add a special aroma, and a large amount of 70% vinegar provides sharpness and crunch.

Ingredients for 2 liter jars:

• Cucumbers - 1.5-1.6 kg;
• Granulated sugar - 6 tablespoons;
• Acetic essence - 2 tablespoons;
• Fresh dill - 4 branches;
• Salt - 2 tablespoons;
• Cloves of garlic - 4 pcs.;
• Pepper peas - 12 pcs.;
• Mustard seeds - 2 tsp;
• Bay leaf - 4 pcs.

Preparation:

1. We wash the green fruits thoroughly and put them in 2 sterilized jars (1 liter).
2. Boil water (1 liter) and pour it into jars with cucumbers without spices and herbs. Cover with lids and cool completely.
3. Then pour the liquid from the cucumbers back into the pan, add sugar, vinegar essence, salt and bring to a boil.
4. Put pepper, mustard seeds, bay leaf, garlic and fresh dill sprigs in jars of cucumbers equally.
5. Fill with prepared fragrant marinade and roll under the lids.
6. Gently shake the jars and leave them on the table until they cool completely (do not wrap them with a cloth). Spicy fragrant cucumbers are ready in 30 days.

There are a large number of recipes for preparing delicious pickled cucumbers, they differ in the methods of pouring, the different composition of the marinade and the addition of various spices and herbs. Watch a video recipe on how to cook pickled crispy cucumbers in jars for the winter in a different way.

nash-pogrebok.ru

Recipe: Crispy Cucumbers, Canned | Crispy cucumbers in half-liter jars.

Ingredients:

cucumbers - 1 kg;
dill umbrellas - 6 pcs;
bay leaf - 3 pcs;
garlic - 6 cloves;
peppercorns - 15 pcs;
chili pepper - to taste;
horseradish leaves - to taste;
vinegar 9% - 50 ml;
salt - 1 teaspoon;
granulated sugar - 2 teaspoons

As the practice of recent years has shown, it has become impractical to preserve cucumbers in large 3 liter jars. The classic legacy of the Soviet era - Olivier and Venigret - is no longer a priority. The taste for life has changed, there is more information, food has ceased to be in short supply, and I also became an Ass in cooking (this is what my husband and relatives say). And, of course, the most important circumstance is that a little daughter has appeared. Now home canning takes place in the shortest possible time and in small portions.

This is how cucumbers are rolled in our kitchen.
Before washing the cucumbers, I try them on to half-liter jars. Ideally 1 kg. leaves 3 cans and a small remainder for a salad. In my case, for canning, I selected suitable cucumbers for only 2 cans. The selected fruits are mine and soak for 2 hours.

During this time, you can sterilize jars and lids, as well as prepare spices and seasonings.

At the bottom of each can I send part of the prepared seasonings: dill umbrellas, garlic, hot peppers, horseradish leaves, peppercorns.

After 2 hours of soaking, I put the cucumbers in aged jars with their tails down.
I put the rest of the spices on top.

The firmness of pickled cucumbers depends on the horseradish leaves.
If you haven't forgotten about it, then the cucumbers will be crispy.

I fill it with boiling water for 15-20 minutes.

After a while, pour the boiling water into a separate container and bring the future marinade to a boil.

I add 2 teaspoons of sugar to each jar.

And one teaspoon of salt.

I add 50 ml of vinegar 9% to the boiling marinade and pour the jars.

I cover with prepared lids and roll up with a key.

I put the lids down and wrap it up until it cools down completely.

Crispy pickled cucumbers are ready for wintering!

Cooking time: PT02h40M2 h. 30 min.

Is this a good recipe?

fotorecept.com

How to deliciously pickle cucumbers for the winter in jars so that they are crispy?

The cucumbers, which we are all looking forward to, grow more and more every day. At first we just eat them fresh, then we begin to lightly salt them either in jars or in bags. And now it's time to harvest for the winter. We have already marinated them with you, but there are still not a few tasty recipes.

These greens are so crispy and tasty that you want to eat a couple right now, and even with potatoes, mmm! Now I am writing and imagine how I will treat guests who will come to visit in winter. I'll take out the jar and put it on the table. It will fly away in one evening, maybe it will not be enough and will have to open more. And when friends come, the first thing they do is demand these cucumbers.

There are a few more basic ingredients that are important when preserving cucumbers. Their use is mandatory for all housewives. This is, of course, a great mood and a great desire. And then it will go like clockwork!

The most delicious pickled cucumbers for the winter - recipe for a 2 liter jar:

This is a very simple way. We made 3 cans at once and everything about everything took us about an hour. cucumbers are incredibly tasty and crispy. And most importantly, the salt and sugar comes out just right. They can be used as a snack or cut into a salad, for example: Olivier.

Ingredients for 1 can:

• Cucumbers - 1.5 - 2 kg.;
• Garlic - 4 teeth;
• Cherry leaf - 5 pcs.;
• Dill umbrella - 1 pc.;
• Black peppercorns - 0.5 tsp;
• Salt - 2 tbsp. l. without a slide;
• Sugar - 2 tbsp. l. without a slide;
• Vinegar 70% - 1.5 tsp;
• Water - 1 liter.

Preparation:

1. As always, you need to soak the cucumbers. It doesn't matter if they are from the store or from the garden. After lying in the water for a bit, the fruits will be better washed off, and they will absorb the missing moisture. Pour into any basin and pour cold water. We leave for 1 - 2 hours. Then wash them thoroughly under running water.

2. We also clean and rinse the garlic and herbs. While they dry out a little, prepare the jars. You can clean them in the dishwasher. Either the old way with baking soda or cleaning products. You do not need to sterilize them. But it is better to boil the lids for a couple of minutes.

3. Put the garlic on the bottom of the container. It can be cut into two to four pieces. Next we send cherry leaves and a dill umbrella. We also sprinkle the peppercorns.

4. Now is the hardest and most time consuming. We put cucumbers in a jar. You can lay them lying down or standing. It depends on the size of your fruit. But try to keep them closer to each other.

5. We put boiled water. When it starts bubbling, pour it into the jar. Cover the top with a lid and leave for 5 minutes.

6. During this time, pour sugar and salt into the pan. Pour the liquid out of the jar and set it to boil again. When the brine boils, add vinegar and turn it off. Immediately pour it back into the jar and tighten the metal lids tightly.

Citric acid can be used instead of vinegar. It will need about 1 teaspoon per jar.

7. Turn over and check for smudges. Then we put it under a fur coat until it cools completely. Then we send it to storage.

It turned out really fast and very tasty. Let's move on to the next recipe.

How to deliciously salt cucumbers under an iron lid?

In general, vegetables are usually pickled under a metal lid. And, if you want to get fruits like from a barrel, then without the use of vinegar or citric acid, they are closed with nylon. But I prefer the way the cucumbers are always crispy and slightly sweet.

Ingredients:

• Cucumbers;
• Dill umbrella - 2 pcs.;
• Black currant leaf - 6 pcs.;
• Black peppercorns - 10 pcs.;

1 liter brine. water:

• Salt - 1 tbsp l .;
• Sugar - 4 tbsp. l.
• Vinegar 70% - 2 tsp

Preparation:

1. Soak cucumbers in cold water. Then wash it well and cut off the ends from them. Also wash all the greens.

2. Prepare the container. For this, the cans must also be washed with baking soda or detergent. Boil the lids for 1 - 2 minutes.

3. In the container, first put the dill and black pepper with allspice. Now we put our vegetables in. Place them in any position: standing or lying. The main thing is closer to each other. Cover the top with currant leaves.

4. Boil water and pour it into jars. Cover with lids and leave for 10 minutes. Then pour it back into the pot and add salt and sugar. Boil again.

Usually, a 3-liter can holds 1.5 liters. water; in a 2-liter - 1 l.; in 1 liter - 0.5 liters.

5. Turn off and pour in the vinegar. We pour the brine into the jars and tighten the metal lids with a special seaming key.

6. Turn the jars upside down and cover with a warm blanket. Leave in this position until it cools completely.

You can store such a blank at any temperature: even in the cellar, even in the room.

Pickled cucumbers - recipe for a liter jar:

If the family is small, then it is best to make blanks in small containers. To get it out and eat it. Although, when you're making more than one recipe, it's also handy to preserve in small jars. Now the big ones stagnate in the refrigerator and take up a lot of space.

Ingredients:

• Cucumbers;
• Bitter pepper - 1 pc.;
• Dill umbrella - 2 pcs.;
• Cherry leaf - 4 pcs.;
• Black currant leaf - 4 pcs .;
• Bay leaf - 1 pc .;
• Garlic - 2 teeth;
• Black peppercorns - 6 pcs.;
• Allspice peas - 3 pcs.;
• Salt - 1 tbsp l .;
• Sugar - 4 tbsp. l .;
• Citric acid - 0.5 tsp;
• Water - 0.5 l.

Preparation:

1. Prepare the cucumbers again. To do this, we first soak them. Then we wash and cut off the ends. Everything else is washed and cleaned. Banks are easy enough to wash, but not sterilize.

2. First put the leaves and dill in a container. Then the garlic, cut it into two or four pieces. Do not forget about peppercorns and allspice. Only now we are laying the cucumbers. You can also add hot pepper. Just a little, a couple of rings.

3. Boil water and pour it into a jar. Cover and leave for 5 minutes. Now pour the water back into the pot and boil again. Pour boiling water over again and leave for a couple of minutes.

4. Now we drain the water for the last time and add salt, sugar and citric acid to it. Bring to a boil and pour the brine into the jar. We roll up the metal lids.

Use simple salt, preferably coarse salt. But without additives (you cannot iodized!). Otherwise, your workpieces will fly into the air.

5. Turn the neck up and cover with a blanket. We are waiting for it to cool down and put it away for storage.

Crispy cucumbers for the winter - a recipe with vinegar:

So many ways and all so similar. You can add something of your own to each template. This will only make them tastier. It can be hot peppers or mustard seeds. Anything. But by adding horseradish, you will only improve not only the taste, but also the hardness and crunchiness of the cucumbers. They will not be spicy, but they will definitely become tasty!

Ingredients:

• Cucumbers;
• Dill - 3 branches;
• Garlic - 4 teeth;
• Horseradish root - 5 cm;
• Horseradish leaf - 1 pc.;
• Allspice peas - 5 pcs.;
• Black peppercorns - 8 pcs.;

1 liter brine. water:

• Salt -1 tbsp. l .;
• Sugar - 1 tbsp. l .;
• Vinegar 70% - 1 tsp

Preparation:

1. Soak cucumbers in water for 2 - 4 hours. Then we wash and cut off the ends from them. We also clean the garlic and horseradish.

2. Put garlic, horseradish (root and leaf), dill and allspice and black pepper in clean jars. We also stack cucumbers very tightly. Very large ones can be cut.

3. Fill the contents of the container with boiling water and leave for 10 minutes, covering with a lid. Then pour the water into the pan, add salt and sugar. Boil again.

4. Pour vinegar into the boiling brine and turn it off. Pour it into cucumbers and roll it up with metal lids.

5. Turn the banks over and cover with a warm blanket. When they have cooled down in this position, we put them for storage in the basement, cellar or pantry.

I also suggest watching a video on how to make crispy cucumbers for the winter. Here you can clearly see how to roll up delicious green fruits that we love to eat in winter. It is clear that they crunch, it is not enough to put one horseradish. The greens themselves should be resilient and freshly picked. That is why they must be soaked. But also so that they do not absorb a lot of brine.

I hope you enjoyed the ways I shared with you today. They are pretty simple and fast enough. Cucumbers can be soaked from evening to night so that they can be quickly salted in the morning. Well, for today I say goodbye to you, see you again!

Author of the publication

Comments: 133Publications: 371Registration: 05-07-2017

bitbat.ru

The most delicious crispy pickled cucumbers: a recipe for the winter

Recipes for preserving cucumbers for the winter

We suggest trying the recipe for the most delicious pickled cucumbers for the winter. They are easy to prepare and can be used in all kinds of dishes in winter and summer ...

To the statement that cucumbers are a useless product, consisting of only water, the real hostess will provide a lot of counterarguments. And the best of them is to treat the "smart guy" with pickled crispy cucumbers, just taken from a cool cellar.

In these green vegetables, indeed, 95% water and very little vitamins. But they are the causative agents of gastric acid secretion, which means that help improve digestion... The potassium they contain is good for the heart.

Immutable rules for pickled cucumbers

In our area, cucumbers have been pickled at least since the 17th century, and recipes for their preparation continue to multiply. There are also immutable rules for creating this dish, without observing which, you will not be able to cook appetizing crunchy, spicy-aromatic cucumbers.

Cucumbers are best preserved fresh, green, strong and sorted by size. The most delicious pickled cucumbers are small.

It is better to cook the marinade in well water. And tap - you need to let it stand for a couple of hours.

Ingredients

Pickled cucumber recipe for beginners

Spicy pickled cucumbers

"Thermonuclear" pickled cucumbers

Pickled crispy cucumbers, peeled sweet and sour

1. When on a cold winter evening you want to remember berry aromas, you can do it with ease, if you are not too lazy to cook sweet and sour pickled cucumbers in the summer.
2. The recipe is very simple. To fill a three-liter jar you will need 2 kg of cucumbers, 300 g of coarsely chopped onions, fresh dill pod, tarragon and 50 g of grated horseradish.
3. Cut off the crust from the cucumbers, remove the seeds, cut first along, then across, add salt and let stand at night in the cool. In the morning, fill a jar with them, shifting layers of onion, horseradish, tarragon and dill.
4. Combine a liter of water with 220 g of currant juice, add salt (150 g), sugar (100 g), allspice (5 pcs.) And a laurel leaf. After a day, we will salt the filling, boil it again, fill it with our assortment, add a couple of currant berries, seal it and store it in the refrigerator until winter.

How to pickle cucumbers so they are crispy

What are pickled cucumbers tastier with?

Pickled cucumber taste goes well with meat, but it is better not to serve them with fish. A good partner for them is potatoes. Puree with pickled cucumber is a classic of the genre. They are added to salads with boiled vegetables to add spice and flavor. Finely chopped pieces of pickled cucumber add extra piquancy and sauces: both red and white.

If you urgently need to serve a snack on the table and there is no time for pickling cucumbers, we suggest trying the recipe for instant pickled cucumbers in a bag!

www.svoimirykami.club

Pickled cucumbers for the winter - 5 recipes for blanks

What is a Russian feast without all kinds of pickles? No matter what overseas dishes and super-complex salads the hostess will delight her guests, pickled vegetables will always enjoy the special favor of our people.

And think for yourself, what appetizer can compare with spicy and salty crispy cucumbers? The barely perceptible sound of piercing an appetizing gherkin with a fork already makes you want to taste it right away!

But even our favorite salad "Olivier" without a slightly salty cucumber already tastes differently! Yes, and many other dishes with it in the composition have already so tightly entered our daily life that good chefs always have a jar of pickles, beloved by the people, in their house.

1. Classic pickled cucumbers "Crispy"

Previously, in a large family, blanks were made in three-liter jars. Now you can cook it in liters, to "eat in one sitting."

The classic pickling recipe involves a sterilization process for reliability. But this usually takes no more than 5 minutes, so the main ingredient will not lose its firmness and will only be more saturated with spices.

Ingredients:

• Water - 2.5 liters.
• Fresh cucumbers - 5 kg.
• Black peppercorns - 30 pcs.
• Allspice peas - 30 pcs.
• Currant leaf - 10 pcs.
• A clove of garlic - 10 pcs.
• Horseradish leaves - 10 pcs. (or 20 grams of peeled root per jar).
• Dill umbrella - 10 pcs.
• Mustard seeds - 10 tsp
• Sugar - 5 tbsp. l.
• Salt - 3 tbsp. l.
• Vinegar - 2 tbsp. l.

Preparation:

1. Rinse fresh cucumbers thoroughly and leave them soaked in cold clean water for a couple of hours. Then we take out and let them dry a little on a platter or in a basin.

2. We sterilize the jars in advance. How you can sterilize jars, see here. When they cool down, put the dill and horseradish leaves with currants on the bottom. Throw in a clove of garlic, 3 peppercorns and 1 tsp each. mustard seeds. Gently fill the jars with cucumbers.

3. We heat the water to a boil, send salt and sugar into it. After a minute, remove the heat and pour in the vinegar.

4. Now fill the prepared filled jars with this marinade, cover them with the previously sterilized lids and put them in boiling water for 5 minutes.

5. We take it out of the water, roll up the lids and, turning it upside down, set it to cool. Additional wrapping is not required.

Bon Appetit!

2. Cucumbers according to grandmother's recipe without sterilization

I remember how as a child my grandmother pickled cucumbers, and we sat with my brothers and watched this process. Some mysterious magic seemed to be happening. Some herbs, then cucumbers, pours water, then drains, and even keeps cans over the steam ... And now, remembering my grandmother's science, I love to do homework exactly according to her method.

Ingredients:

• Fresh cucumbers - 1.5 kg.
• Water - 1.5 l. + For pouring boiling water
• Black peppercorns –5 pcs.
• Peeled horseradish roots - 3 pcs. by 2 cm.
• Dill umbrella - 3 pcs.
• Cherry leaf - 2 pcs.
• A clove of garlic - 2 pcs.
• Currant leaf - 3 pcs.
• Oak leaf - 2 pcs.
• Lavrushka leaf - 1 pc.
• Salt - 1.5 tbsp l.
• Sugar - 1 tbsp. l.
• 70% vinegar - 1 tbsp. l.

Preparation:

1. Fresh cucumbers of the same size, first rinse well, and then fill in for 2 hours "soak" in clean cool water. Then we take out and let the excess water drain.

2. At this time, you can put a three-liter jar and an iron lid for canning to be sterilized.

3. Put well washed and dried leaves of oak, lavrushka, currants and cherries, cloves of garlic, peppercorns and 2 dill umbrellas in a cooled sterile jar. On top of this "pillow" we place the cucumbers closer to each other, but without much fanaticism, so that the jar does not crack. On top of them are a currant leaf and a dill umbrella.

4. During this time, the water in the teapot should boil, and with this boiling water we fill the contents of the glass container and leave it for 10 minutes, covering it with a lid.

5. While the cucumbers are "steamed" with hot water, prepare the marinade. To do this, pour 1.5 liters of boiling water into a saucepan, add sugar and salt, quickly dissolve them and pour in vinegar.

6. Drain the hot water from the jar and immediately pour the marinade under the neck. We close the lid and roll it up. Turn the lid down and put it in a "fur coat" from a blanket or warm jacket. The next day, the warm wrapping can be removed, and the jar can be turned over and placed in a closet or taken to the cellar.

Bon Appetit!

3. Recipe for pickled cucumbers for the winter without seaming

Very often, women cannot roll up banks on their own, and a beloved man is like an evil on a business trip. What to do? You can, of course, use screw caps, but there is a possibility that they will allow air to pass through and the workpiece may disappear. Therefore, there is an easier way out - plastic caps! There is even a special "winter" version, which is enough to dip into hot water before use, and they will become a little more pliable, but when they cool down, they will clog the neck no worse than an iron rolling lid for canning.

Ingredients:

• • Fresh cucumbers - 1 kg.

• Water - 0.5 l.
• Salt - 0.1 kg
• Garlic - 6 cloves.
• Black peppercorns - 10 pcs.
• Cherry leaves - 6 pcs.
• Dill greens - 1 bunch.

Preparation:

1. Wash the cucumbers well and sterilize two liter or eight hundred gram jars in advance. We wash and dry the greens. Peel the garlic cloves.

2. Put 3 pieces of cherry leaves in prepared jars. Next, lay the cucumbers tightly mixed with dill.

3. Pour 5 peppercorns, 3 garlic cloves and 50 grams of salt into the gaps between the vegetables.

4. Fill the contents with boiling water and close with plastic lids. Let it cool a little and put it in the refrigerator. If you really really want to taste the cucumbers, then after a couple of days they will be lightly salted at first, and then after a couple of weeks already well salted.

Bon Appetit!

4. Quick pickles without vinegar

Very often in winter you want to taste something in between classic canned and ordinary fresh cucumbers. You can pickle them very quickly, but at the same time preserve their original taste.

Ingredients:

• Fresh cucumbers - 1 kg.
• Water - 1 liter.
• A clove of garlic - 10 pcs.
• Dill - 6 branches.
• Salt - 3 tbsp. l.

Preparation:

2. Be sure to wash and dry the dill twigs. You can take umbrellas, but there is a possibility that, due to the immature seeds that have formed, the brine can then ferment and become a little cloudy. Therefore, it is best to use greens with delicate stems or with only recently formed umbrellas.

3. In sterile jars we lower some of the greens and garlic teeth, which can be cut in advance into halves or quarters.

4. We put our fresh fruits, not forgetting to add herbs with garlic, to get a beautiful composition inside the jar. It will also help to maximize the saturation of the content with mutual flavor and aroma qualities.

5. Pour salt into warm boiled water, dissolve it well and only then pour the brine into the jars. We cover (but do not close the lids!) And let our preparation brew for about two days in the kitchen. Then close it and put it in the refrigerator for storage.

Bon Appetit!

5. Video recipe - Crispy cucumbers "like from a barrel"

Wow, I remember the times when huge oak barrels with crispy cucumbers were brought to the shops! They were so awesomely delicious! But now you can't find such in the store, but you can easily and simply cook at home using citric acid.

In addition to the proposed options, there are many rather interesting recipes for pickling cucumbers. There are options in filling, and in combination with other vegetables, and even with honey or ketchup!

But nevertheless, the classic look of alluring pickles is much more pleasing to the eye and in your mouth you immediately begin to directly feel this amazing taste, although you haven’t even bitten off a bite yet, but have already “eaten with your eyes”.

Bon appetit and the richest pickles on the table!

Author of the publication

Comments: 2Publics: 24Registration: 02-12-2017

garim-parim.ru

Delicious pickled cucumbers for the winter, recipes for every taste.

In my family, everyone loves delicious pickled cucumbers for the winter, there are favorite recipes, I make them in different ways. Jars go away quickly, such cucumbers are good not only with potatoes, but also in salads and soups. I will share a few of my recipes, especially since the canning and pickling season begins.

How to pickle cucumbers correctly

It would seem that it is easier. But there are subtleties and secrets here. Each housewife, it would seem, has the same recipe "sounds" in its own way. And some do not "sound" at all. I used to think that canning is the height of a culinary art that I cannot comprehend. But I tried it once, twice, oh, how many cans were blown up, you have no idea.

More recently, I learned that pickled cucumbers are very beneficial to health. To begin with, they increase appetite. It's also a good diuretic. So, whoever suffers from edema, lean on.

Pickled cucumbers retain many properties. But they not only need to be properly prepared, but also chosen appropriately. Everyone probably knows that there are several types of cucumbers for their intended purpose:

• Pickles
• Universal
• Salad

So, salad dressings are not suitable for pickling and pickling. Yes, and most often they are impressive in size, they will not fit entirely into a jar. You need to choose greens of a suitable variety and not too large, gherkins from 7 to 10 cm are best suited. These look good in a jar and crunch deliciously.

You need to pickle cucumbers freshly picked, not stale, then in winter you will get out of the jars either cotton or hard, like a cork.

If you can't get enough cucumbers right away to roll up several cans at once, then store them in a cool place, refrigerator or cellar.

Pickled cucumbers, recipes

Pickled cucumbers - recipe with photo

For cooking in three liter jars:

• 2-2.5 kg cucumbers
• Three Dill Umbrellas
• Two medium carrots
• Medium onion
• Large bay leaf
• Teaspoon of peppercorn mixture
• A teaspoon of citric acid
• Two tablespoons of salt
• Six tablespoons of sugar

How to pickle cucumbers:

This is the most delicious recipe, Bulgarian people are resting in jars. Honestly. We wash freshly picked cucumbers, if with pimples, then with a washcloth.

Then they need to be soaked for three hours, then drain the water and cut off the ends.

Cut the carrots into quarters so that you get an equal number of pieces for each can.

Cut the onion into rings.

We will sterilize and prepare the jars,

We begin to lay out, first the dill umbrellas, they also need to be washed, then the cucumbers, add slices of carrots and onion rings to make it evenly.

While we are laying out the cucumbers, the water that was turned on in advance should boil. Pour it into jars and let it stand for about five minutes.

Then we pour it back into the pan,

add salt and sugar and turn on the fire.

While the marinade is boiling, spread over a piece of bay leaf, peppercorns and a third of a teaspoon of citric acid.

Fill with marinade and roll up the lids.

Pickled cucumbers with horseradish

Ingredients:

• Cucumbers - small
• For a liter jar - 2-3 black currant leaves
• dill umbrella
• 5 cloves of garlic
• 1 horseradish leaf
• 2 bay leaves
• 3 allspice and 6 black peas
• 1/3 tsp citric acid

Marinade for 1 liter of water:

• 2 tbsp. l. salt
• 6 tbsp. l. Sahara.

Preparation: we wash all the ingredients under running water. put the herbs on the bottom of the sterilized jars, then put the cucumbers as tightly as possible, put the garlic on top. Fill with boiling water and after two minutes pour the water into a saucepan.

Now add allspice and black pepper, bay leaf and citric acid. Pour sugar and salt into the water, bring to a boil and pour into jars. We immediately roll it up and put it upside down in a warm place.

Pickled cucumbers

Ingredients:

• cucumbers
• dill in umbrellas
• horseradish leaves
• garlic (read about its cultivation in this article)
• dry mustard
• peppercorns

For the marinade: for 1 liter of water - 2 tbsp. l. salt.

Preparation: in three-liter sterilized jars on the bottom we spread horseradish and dill, washed in advance, then we put cucumbers, garlic, pepper and fill with boiling brine. Cover the jars with lids and set to brew at room temperature for two days.

Then pour 2 tbsp on each jar. l. dry mustard and leave for another 6 hours. After that, pour the brine into a saucepan and boil for 7 minutes, immediately pour into jars and roll up. Turn the banks over and wrap them up.

Pickled cucumbers with carrots

Ingredients:

• For 1 kg of cucumbers
• 300 gr onions
• A bunch of dill per liter jar
• 2-3 slices of carrots
• Bay leaf
• 3 black peppercorns.

Marinade:

• for 1 liter of water
• a glass of 9% vinegar
• 4 tbsp. l. Sahara
• 1.5 tbsp. l. salt without top.

Preparation: cut the cucumbers into thin slices and put them in jars in layers - a layer of spices, a layer of cucumbers, a layer of onions. Fill with hot marinade and sterilize for 20 minutes. We roll up the cans and set to cool.

Pickled cucumbers with homemade adjika

Delicious, crispy, vigorous. It takes your breath away from such cucumbers. Try it, you will definitely like it.

What you need:

• 8 kg of cucumbers
• 10 allspice peas
• 10 black currant leaves
• 12 lavrushka leaves
• 10 cherry leaves
• Bunch of dill
• 8 leaves of horseradish
• 4 cloves of garlic
• Pickle mix

For the marinade:

• 5 liters of water
• 4 teaspoons of adjika
• 4 teaspoons of sugar
• 300 ml vinegar 9%
• 4 tablespoons of salt

How to pickle cucumbers with adjika:

We put well-washed medium-sized cucumbers in a basin and fill them with clean water, leave them for three hours. While they are getting wet, we will prepare three liter cans, four of them will be enough. We sterilize them over steam or in the microwave.

We prepare all the herbs and spices, wash the leaves well and put everything, except for dill and garlic, equally in jars. Then we put the cucumbers tightly. If you do not have small ones, then you can cut them into large rings, the taste will not deteriorate. Put dill sprigs and garlic cloves on top of the cucumbers.

We boil water in a saucepan and pour it into jars so that there is enough water to the very top. We cover the jars with lids and let stand for twenty minutes. Then, using the drain lid, drain the water back, add sugar and salt and boil. While the brine is boiling, put a spoonful of mustard and 80 grams of vinegar in each jar.

Fill the jars with the ready-made brine and immediately roll up the lids. Turn it upside down and wrap it up for a day.

Pickled cucumbers "Bulgarian style"

The recipe is asked by everyone who ever tastes such cucumbers. It always turns out great. For this recipe, I choose the smallest greens, they turn out to be especially tender and crispy.

We will need:

• Cucumbers
• Small onion
• 3 cloves of garlic
• 5 allspice peas
• 2 lavrushka leaves

For the marinade per liter jar:

• 0.5 liters of water
• 4 teaspoons vinegar 9%
• 4 teaspoons of sugar
• 2 teaspoons of salt

How to pickle cucumbers:

Cucumbers must first be poured with cold water for three hours to stand. While they are getting wet, we sterilize the jars and put one onion in each one, right whole, peppercorns, garlic, and lavrushka. Then we tamp the cucumbers into the jars.

Boil water and pour it into jars to the brim. Let stand for 10 minutes and pour back into the saucepan. Boil the water again without adding the spices for the brine, and again pour the cucumbers for 10 minutes, this is done in order not to sterilize the jars later. Pour out the water again.

The last time we add sugar and salt and cook the brine, at the end we pour out the vinegar and fill in the jars, we immediately roll it up. let cool at room temperature.

Crispy pickled cucumbers

Simply incomparable, no, really, I don’t remember who gave the recipe, but I do it every year and doesn’t get boring.

We will need:

• Cucumbers
• horseradish leaf
• 3 cloves of garlic, as many as possible
• 5 black peppercorns
• Dill umbrella
• One and a half salt spoons of salt
• A tablespoon of sugar
• One and a half liters of water
• A tablespoon of vinegar essence 70%

How to pickle cucumbers for the winter:

Soak the cucumbers for a couple of hours. In the meantime, we sterilize the jars and lay out the cleanly washed spices over them, add the pepper.

We boil the water for the first time and fill the jars for 10 minutes, carefully drain and boil again.

Pour boiling water up to the neck, if necessary add a little water from the kettle. The second time, pour the cucumbers for 5 minutes and again pour into the pan. For the third time, cook the brine, pour it into jars with boiling and add vinegar on top. Roll up and cool.

Pickled cucumbers without sterilization

For this recipe we take:

• Cucumbers
• 5 black peppercorns
• 3 allspice peas
• 4 cloves
• 1 umbrella of dill
• 1 small carrot
• 3 cloves of garlic
• Laurel leaf

For the marinade per liter of water:

• Vinegar essence 70% - tablespoon
• Salt 2 tablespoons
• Sugar 4 tablespoons

How to cook pickled cucumbers for the winter:

First of all, we soak the cucumbers in cold water and preferably in a cool place for three hours. We sterilize the jars and put all the spices on them, except for pepper and garlic. We cut the carrots into beautiful figures and also put them in jars.

Boil water and pour boiling water over cucumbers in jars for 20 minutes. Then we pour the water into the pot, add salt and sugar and boil the brine for 5 minutes, turn off the heat and add vinegar. We fill the cans and immediately roll up. Let it cool wrapped in a warm blanket.

I would like to give some tips on canning.

1. If you marinate with citric acid, add it directly to the jars.
2. If using vinegar, add it to the marinade after removing the pot from heat.
3. If cucumbers are soaked in cold water for several hours before canning, they will be crispy.
4. If the pickles become soft, fill them with tomato juice, you can add spices to taste, cover with a lid and let them stand for a couple of days, then they will become crispy and aromatic again.
5. It is better to choose young and small cucumbers for pickling, overgrown with hard peel and seeds.

Pickled cucumbers can be made in different ways, there are a huge number of recipes, if you have any favorite recipes, please share.

To have something to preserve, you need to work hard and grow the crop. You can read how to grow cucumbers in this article.

olgushka1971.ru

Recipe for crispy pickled cucumbers for the winter in jars

M pickling cucumbers for the winter - every housewife wants to know how to pickle cucumbers! Pickled cucumbers are one of the most popular treats in winter. It's so nice to open a jar of fragrant, crispy cucumbers that you have pickled with your own hands! Of course, each housewife has her own secrets of pickling cucumbers, but there are never too many useful tips!

Pickling cucumbers: What are the benefits of cucumbers?

Cucumbers normalize the water-salt balance in the human body, cleanse the intestines, stimulate digestion and metabolism, act as a diuretic and cleanse the skin. Cucumbers have a beneficial effect on aging and aging skin; they can be used to make effective applications and masks that lighten age spots and cleanse the skin.

What should be pickled cucumbers for the winter?

Choose fresh, medium-sized cucumbers with black spines for pickling. If the cucumbers have white thorns - in no case choose them for pickling - these are perishable, dessert varieties. The jars often explode with these cucumbers. Not suitable for pickling "cork", sluggish cucumbers - they have been lying for too long.

Pickled sweet and sour cucumbers, recipe for the winter

Based on a five-liter can, you will need:

Three kilograms of cucumbers, one hundred grams of horseradish, two hundred grams of small onions, 5 grams of mustard seeds, dill, 15 peppercorns, 3 bay leaves, half a liter of vinegar 9 percent, two liters of water, 60 g of salt, which is fifty grams of sugar.

Cucumbers need to be washed very thoroughly, then tightly put in a prepared jar. We shift the cucumbers with dill stalks, peeled onions and horseradish slices. We fill everything with boiling marinade.

We close the can and leave it until the next day. The next day, carefully drain the filling and boil, and then again fill the cucumbers with it. We tie the jar and put it in a cold place.

How to pickle cucumbers for the winter? Pickled cucumbers with sterilization

For pouring marinade at the rate of one liter you will need: 30 grams of sugar, fifty grams of salt, one hundred grams of 9 percent vinegar.

For the sour marinade: one and a half cups of sugar, one tablespoon of salt, three quarters of a cup of vinegar.

Seasonings for pickling cucumbers: 2-3 peas of allspice and hot pepper, 15 grams of aromatic herbs, two cloves of garlic, 2-3 pieces of cloves, 2 bay leaves.

For pickling for the winter, cucumbers should be chosen even, of the same size. Wash them thoroughly, then cut off the ends. Put allspice and hot peppers, bay leaves, garlic, herbs in well-washed jars on the bottom. We also shift the layers of cucumbers with herbs. Next, you need to boil the marinade filling well, add vinegar and immediately pour it over the jars of cucumbers that were prepared in advance.

We close the jars with boiled lids and sterilize the jars. Liter cans are sterilized within ten minutes, three-liter - within twenty minutes. We monitor the color of the content. As soon as the color turns olive instead of bright green, immediately remove the cans from the heat, seal and cool.

Crispy pickled cucumbers, how to pickle such delicious cucumbers?

For one liter of marinade, you will need:

Two tablespoons of vinegar nine percent, one tablespoon of salt, 700 grams of small cucumbers, 3 tablespoons of sugar, one umbrella of dill, one - two bay leaves, 2 leaves of black currant and cherry, three peas of allspice and black pepper, three cloves garlic.

We select suitable cucumbers (preferably the same size), wash them thoroughly, then fill them with cold water in a large basin for about eight hours. The water in the basin should be changed periodically. After that, under running water, rinse the cucumbers, carefully cut off their tails.

Put in prepared liter jars for pickling cucumbers for the winter at the bottom of the peppercorns, bay leaf, dill umbrella, celery branch, cherry and currant leaves, garlic cloves. Put cucumbers on greens in a jar. Pour boiling water over everything and leave it alone for ten minutes. Drain the water and re-fill the cucumbers with boiling water, leave for seven minutes. After that, pour the water into the pan and put it on fire.

We are preparing the marinade. Add vinegar, salt, sugar, based on the proportions per liter (half a liter of marinade will fit in a liter jar). Fill the cucumbers with cooked marinade, roll up the jars with lids, then be sure to turn them upside down. We put in a secluded place, wrapped in a blanket. Such pickled cucumbers will delight you in winter with their original crunchy taste!

Pickled cucumbers without vinegar

There is a very simple recipe for pickling cucumbers for the winter, which allows you to pickle them without using vinegar.

Based on five cans of 1 liter, you will need: 3-4 kilograms of small cucumbers, horseradish leaves, dill with umbrellas, 5 tablespoons of salt (in no case use iodized salt), 5 large cloves of garlic, bay leaf, peppercorns ...

Banks should be thoroughly rinsed with soda solution. Pour boiling water over the metal lids, steam sterilize the cans. Carefully wash the cucumbers themselves, remove the tips from both sides. Horseradish leaves and dill also need to be washed under running water.

We clean the garlic. In a cooled jar, put a clove of garlic at the very bottom and spread the dill. We put cucumbers tightly in a jar, put a horseradish leaf on top of them. We take a spoonful of salt, put it in a cup and pour boiling water over it. Stir until dissolved and pour salt water into a jar. Then fill it up to the brim with ordinary salt water. We cover with an ordinary nylon lid, shake thoroughly.

We cover the cans with metal lids, put them directly on the plates (this will provide protection against the brine flowing onto the floor), leave the cans until the fermentation process begins.

Shake the cans twice a day (do this in the morning and in the evening) so that the gases can escape. After about two to three days, the cucumbers should almost turn yellow, then pour all the brine from the plates and cans into one pan. Pour boiling water over the cucumbers, cover the jars with lids and leave for ten minutes. After that, we tightly close the nylon lid, shake the jar, drain all the water to the last drop.

Yesterday my husband and I rolled cucumbers for the winter. Perhaps this is practically the only thing that we can preserve, well, we also cook jam sometimes. The recipe is quite simple and uncomplicated, proven, the cans cost well afterwards. The main thing is to buy good cucumbers - small, fresh, strong, with small thorns.

Need to

Cucumbers
Black currant leaves
dill inflorescences
garlic
horseradish root
black peppercorns
Coarse table salt, not iodized
Sugar
Vinegar 9%, regular alcohol

Clean cans - I take cans under a screw cap, with a volume of 1.5 liters. You need to buy new lids every year, the cans serve for a long time.

So, first of all, you need to buy cucumbers. I usually send my husband to the market. We take strong small cucumbers, with small thorns, as fresh as possible. It is good to take both straight cucumbers and "hooks", because it is convenient to put the latter in the jars as a second layer.

Preparing the ingredients. Wash cucumbers thoroughly

Peel the garlic and divide it into cloves, peel the horseradish root and cut it into pieces about a centimeter. Dill inflorescences also need to be divided into pieces if they are large. You can't put too much greens in the jar, for the same reason, horseradish should be put in a spine. Rinse the currant leaves. I don’t put anything else, somehow I tried to add cherry leaves - I didn’t like the taste in the finished cucumbers.

Wash the jars thoroughly, well with soda, dry them. Put a currant leaf and a dill inflorescence at the bottom of the cans. Now the most painstaking part of the job is to fill the jars as tightly as possible with cucumbers. First I put the cucumbers upright in the first layer, then I put the second layer. Here cucumbers - "hooks" are also used, it is very convenient to supplement the jars with them.

Put the lids in a saucepan and boil. I put lids according to the number of cans + 1 in reserve.

Are the banks full? Now you can start pickling directly. I make 2 one and a half liter jars in 1 call, since the amount of salt, sugar and vinegar in the recipe is given for a 3 liter jar of cucumbers.

Stage 1. We put the kettle on, I fill in the electric one up to the maximum mark of 1.8 liters. When it boils, gently pour boiling water into two jars of cucumbers. We cover the jars with boiled lids. We immediately put the kettle on again.

Stage 2... We are waiting for the kettle to boil a second time (this is usually 2-3 minutes). As it boils, pour the water from the cans into a saucepan. This is the base of the brine.

Stage 3 Fill the cucumbers a second time with boiling water from a kettle, again cover with lids

Stage 3... Weigh the salt and sugar, measure out the vinegar. For 2 one and a half liter (or one three liter) jar you need

35 gram of sugar
90 gram of salt
150 ml vinegar

Regular salt, not iodized, coarse!

Stage 4 Add salt and sugar to a saucepan with water drained from cucumbers. We put on fire and bring to a boil, wait until the salt and sugar dissolve. After boiling, pour in the vinegar, bring it to a boil again and turn it off.

Stage 5... We drain the water from the cucumber jars, this time into the sink. Put garlic, horseradish and black peppercorns in jars. for 1 can - 1-2 large cloves of garlic, 1 piece of horseradish, 2-3 peppercorns. Do not be embarrassed by the currant leaf on top of the can, they just forgot to put it down.

Stage 5 Fill the jars with boiling marinade from a saucepan to the very top, so that a little poured out of the jar.

Stage 6 We tighten the jars with lids. I use screw caps which do not require a seamer. There is no need to turn over such jars. Leave it to cool completely.

At first, the cucumbers are emerald in color, but after adding the marinade, they gradually turn olive.

That's it, now you can put the kettle back on and repeat the cycle until the cans run out. At first glance, it seems confused, but it is enough to do it at least once to figure it out. I do 2 cans at a time so as not to get confused as to what and where to pour.

We usually open such cucumbers by November. If the cucumbers were initially successful, then the ready-made pickled ones will not disappoint either - they are moderately vinegar, crispy, the amount of sugar and salt is balanced here.

Bon Appetit!

Pickled cucumbers recipe for one and a half liter jar

Delicious pickled cucumbers with citric acid

(no vinegar)

in addition, this recipe is convenient in that it is without further pasteurization of cucumbers in jars

When they try mom's cucumber blanks without vinegar, they no longer wonder how and in what way to salt cucumbers for the winter, but choose this particular recipe, without vinegar, in citric acid with mustard peas, which give them a slightly vigorous taste.

Another advantage of this recipe is that it is suitable for any number of cucumbers, because the calculation of spices and citric acid is given by the mother for one and a half liter jar.

If the family is small, then it is convenient to preserve cucumbers in one and a half liter jars, because it takes up little space in the refrigerator when you open the jar, and it is eaten quickly!

Freshly picked cucumbers (or simply strong and fresh) are soaked in cold water for several hours to make them easier to wash and process.

This method of canning allows the pickles to pickle faster.

Banks and metal lids must be sterilized.

For pickled cucumbers with mustard seeds and citric acid, spices are used:

• Dill (twigs with umbrellas),
• fresh garlic,
• mustard seed,
• allspice peas,
• a mixture of peppers (black and white peas),
• Bay leaf,
• salt,
• lemon acid

Spices are placed at the bottom of each one and a half liter jar:

• Chopped dill,
• several pieces of bay leaves,
• 3-4 cloves of garlic, chopped
• 4 allspice peas,
• 0.5 teaspoons of a mixture of peppers (if you did not find a mixture, then ordinary peppercorns),
• 0.5 teaspoon of mustard seeds.

Prepared cucumbers tightly laid out in one and a half liter jars, cut off the tips down (the first layer is vertical, tight to each other, and then - as it turns out, but also tight). Pour boiling water over cucumbers in jars and let them stand for 15 minutes. To prevent the jar from bursting suddenly, put a large tablespoon in it and pour boiling water over it. Then this water from the cucumbers is poured into a pan, enameled or made of stainless steel,

the amount of liquid drained is measured and made

brine for pickled cucumbers with lemon in the following proportion:

For 1 liter of water drained from cucumbers, add

• 2 tablespoons of salt and
• 2 tablespoons of sugar (without a large slide).

It is better to take salt that is not iodized and preferably coarsely ground, since anti-caking substances are added to fine salt of the "Extra" type, and we do not need them at all for conservation.

Cucumber pickle it is brought to a boil, the foam is removed and boiled for 1-2 minutes; then cucumbers are poured into it in one and a half liter jars and 1 teaspoon of citric acid is placed in each. Jars of cucumbers and citric acid are rolled up immediately. Using a towel, gently twist each rolled jar of cucumbers back and forth to let the citric acid dissolve and spread evenly. Leave the jars to cool upside down on the lid and wrapped in a blanket until they cool.

When pouring cucumbers brine, they seem slightly cloudy, as soon as citric acid is added, the brine immediately becomes transparent. The photographs show the process of canning pickled cucumbers with citric acid of the new harvest; later, photographs of pickled cucumbers themselves will be added.

Add photos of mom's pickles with citric acid without vinegar

Well, pickled cucumbers with citric acid are very tasty without using vinegar and aspirin, especially in winter! Try your mother's recipe for pickling cucumbers for the winter in jars without vinegar.

We cannot live without household preparations, without them, and winter is not winter. And why then plant everything and a lot? Almost everyone knows how to preserve cucumbers in jars for the winter, you say, but young hostesses grow up and they also need to be explained.

Sometimes proven recipes get bored and you want to try something new. And there are a lot of new ways and ideas of canning.

How to preserve cucumbers for the winter

In general, the canning process is not only about it, we are now accustomed to it. Previously, our grandmothers used to salt more and more, of course not in cans. It's just more convenient for us to store the blanks in this form. Pickles, jams, all sorts of winter salads, sauces, in general, everything that is done taking into account long storage is considered canning.

For canning cucumbers, special pickling varieties are usually used. The sizes of zelents should be such that they fit easily in jars. There are recipes where cucumbers can be cut. I use the youngest for pickling and pickling, no more than 7 cm long.

We usually use vinegar as preservatives, in recipes, pay attention, it can be table vinegar 6%, 9% or vinegar essence, 70%. Many people often use citric acid instead of vinegar, I also use it lately, it's just that the quality of vinegar sometimes fails. Salt acts as a preservative when pickling cucumbers, but then acid is added there, which is produced in the first days during fermentation.

As for the container, I mean the banks, I would also like to say. Over the twenty years that I spend every summer doing seaming, I realized that small jars are still more convenient. Most often, I began to use liter, 0.7 or even half-liter jars for cucumbers. Three-ruble notes are used mainly for compotes and platter, which are opened more often on holidays.

Canned cucumbers for the winter in jars, recipes

Cucumbers in tomato juice

A three-liter jar will require:

• 2 kg of cucumbers
• 1.5 liters of tomato juice
• 2 tbsp. l. salt
• 2 tbsp. l. Sahara
• 3 cloves of garlic
• 1 umbrella of dill
• 5-6 peas of allspice
• 2 bay leaves
• 4 sprigs of tarragon and celery

How to cover cucumbers in a tomato:

Rinse the cucumbers, dry and cut off the ends. Sterilize the jar and put tarragon, garlic and dill on the bottom. Then lay out the cucumbers tightly. Bring the tomato juice (unsalted) to a boil, add salt, sugar, allspice, celery and add bay leaf to taste. For 10 minutes, let the juice boil over medium heat, then take out the celery and immediately pour boiling juice over the jar so that the cucumbers are completely hidden. Cover the jar with a lid and sterilize for 20 minutes, roll up immediately.

Canned cucumbers with cherry leaves for the winter

From the products we need:

• Two kilos of cucumbers
• Two horseradish roots
• Five cherry leaves
• Two laurel leaves
• Incomplete glass of vinegar 9%
• 4 cloves of garlic
• Five black peppercorns

For the marinade per liter of water:

• Tablespoon of salt
• Two tablespoons of sugar

How to preserve cucumbers:

My cucumbers, cherry roots and leaves, too, let everything dry. Put the spices in sterile jars on the bottom, fill them with cucumbers on top. And we boil the marinade, attention, immediately with salt and sugar, at the end we pour out the vinegar. Fill the cucumbers with hot marinade for half an hour, then return it to the pan again. Bring it to a boil again and this time pour in the cucumbers and immediately roll it up.

Canned cucumbers with tomatoes without sterilization

We will need:

• Tomatoes
• Cucumbers
• Carrot
• Five cloves of garlic
• Ten black peppercorns
• Five peas of allspice
• Three carnations
• Three bay leaves
• Dill umbrellas

For the marinade for a three-liter jar:

• 4 tablespoons of salt
• 4 tablespoons sugar
• A teaspoon of vinegar essence

How to make an assortment of tomatoes and cucumbers for the winter without sterilization:

All vegetables must first be prepared, washed, and punctures should be made near the stalks of the tomatoes. Peel the carrots and cut into slices.

Banks need to be washed with soda or laundry soap, then it is enough to sterilize them in the microwave for three minutes. Pour boiling water over the lids and boil for five minutes.

First, we put a dill umbrella on the bottom of the cans, then we begin to evenly fill the cans with tomatoes and cucumbers, you need to try to fold them more tightly, it's good if the tomatoes are medium-sized. We put it a little not to the top, still leave room for spices and carrots.

Boil clean water in a saucepan and pour it into an assortment, keep it for five minutes and pour it back into the saucepan. Now we add sugar and salt, based on how many cans you have, We boil everything, at the end we pour out the vinegar. We lay out spices and carrots in the jars, fill our assortment with brine and roll up. We take a warm blanket and wrap the jars upside down for a day.

Crispy pickled cucumbers

We will need:

• Small cucumbers
• Three cloves of garlic
• One medium carrot
• Dill umbrella
• Sprig of parsley
• Laurel leaf
• Three leaves of black currant
• Five black peppercorns
• Three peas of allspice
• Two carnations

For the marinade per liter of water:

• Heaped tablespoon of salt
• Two tablespoons of sugar
• Incomplete teaspoon of vinegar essence

How to make crispy pickled cucumbers:

Before pickling cucumbers, you need to soak, pour cold water for a couple of hours. Put spices, washed dill umbrellas and currant leaves on sterile jars. Peel the garlic, peel the carrots and cut into cubes.

We put cucumbers, garlic and carrots in jars, one liter is enough for a liter jar. We boil the water, while it is clean, pour cucumbers up to the very neck, let stand for 10 minutes. Then we drain the water and repeat the process again. For the third time, add salt and sugar, pepper and lavrushka to this water, boil the brine, add vinegar at the end. We immediately roll up the jars and hide them under our blanket for a day.

Canned cucumbers with cherry leaves for the winter

For a recipe for a three-liter jar, you need to take:

• Small cucumbers
• Two bay leaves
• Six leaves of bird cherry
• Six black peppercorns
• Three cloves of garlic
• One hot pepper pod (optional)
• Three cloves (optional)
• Two tablespoons of salt
• Three spoons of sugar
• Two tablespoons of vinegar 9%

How to marinate:

We soak the cucumbers for a couple of hours, especially if they were collected in the evening. We sterilize the jars. We wash the leaves of the bird cherry, clean the garlic.

We spread the leaves of bird cherry on the bottom, cucumbers are plump on them, immediately add peppercorns, pods and all the seasonings. Fill with boiling water, wait fifteen minutes, everything should cool down. We pour the boiling water into a saucepan and cook the marinade, add salt and sugar, vinegar, as always, at the end. Fill in the cucumbers and roll up the lid. The day must be kept under the covers.

Canned cucumbers with mustard for the winter

We take the following products in a three-liter jar:

• Two kilos of cucumbers
• Three cloves of garlic
• Twigs of cherry leaves
• Sprig of currant leaves
• A tablespoon of vodka
• Horseradish leaf
• Small horseradish root
• Tbsp dry mustard powder
• One pod of sweet pepper
• One pod of bitter pepper
• Bunch of dill
• Three black peppercorns

For the marinade:

• For five liters of water
• 200 grams of salt
• 250 grams of sugar
• 200 grams of vinegar 9%

How to preserve cucumbers with mustard:

We wash the cucumbers, peppers and herbs. Cut the pepper and free it from the seeds. Cut the greens and place them on the bottom of sterile jars. We also send all the spices and peppers there. Put the cucumbers tightly on top.

Fill the jars with boiling water to the very edges, wait 20 minutes, pour out the boiling water, boil it again and fill it again, this time wait 10 minutes. Pour into a saucepan again and this time boil the marinade. We fall asleep in mustard and pour in cucumbers, roll up and insulate for a day.

Canned sliced ​​cucumbers

In total you will need:

• For 700 gr cucumbers
• 1 liter of water
• 1 tsp Sahara
• 1 tbsp. l. salt
• 35 gr spices
• 1 tbsp 9% vinegar

How to cook:

Wash young cucumbers and cover with water for 8 hours. Then rinse thoroughly and cut lengthwise and place in liter jars, previously sterilized. Add 1 cherry leaf, head of a clove, 3 black currant leaves, a clove of garlic and 1 leaf and horseradish root. Pour in boiling brine and roll quickly. Flip the cans and wrap them up.

Recipe with red currant juice.

Rinse and dry the Zelentsy, cut off the ends. At the bottom of the jar, place dill, mint, pepper, cloves and garlic, cut lengthwise. Then place the cucumbers tightly. Boil water, pour in red currant juice, add salt and sugar and bring to a boil again and fill the jars with brine. Cover the jars with lids and sterilize for 10 minutes, then roll up.

For 2 kg of cucumbers, 1 liter of water, a glass of red currant juice, 2 tsp each. sugar and salt, 2 sprigs of mint, an umbrella of dill, a head of a clove, 3 peppercorns, 2 cloves of garlic.

If you like my new recipes, write to me. It will be interesting to know which recipe you liked the most.

Pickled fragrant cucumbers, which are perfect for appetizers and preparing a variety of salads, are very easy to cook at home. Marinating with vinegar or citric acid will add spice and flavor to the cucumbers. Crispy pickled cucumbers in jars for the winter will always turn out if you follow simple rules for canning.

Crispy pickled cucumbers for the winter in jars for storage in the apartment

For long-term storage in the apartment, we prepare delicious pickled cucumbers using a special method so that they remain crispy in jars all winter. Pickled cucumbers will be stored for a long time if you pour boiling water over them twice during cooking, this method is called "double pouring". The jars don't explode without sterilization, and the cucumbers are beautiful and incredibly crispy.

Ingredients (for 3 liters):

• Cucumbers (small) - 1.5-1.6 kg;
• Salt - 60 g;
• Sugar - 70 g;
• Vinegar (9%) - 65 ml;
• Garlic - 6 cloves;
• Bay leaves - 2 pcs.;
• Pickled greens.

Advice! Pickled cucumbers are incredibly crispy when soaked in ice water.

Preparation:

1. We sort out fresh fruits, leave them without damage and rinse them thoroughly with a sponge. Fill with water and leave for 2 hours 30 minutes so that it is well saturated with water and does not lose its shape when preserved in jars. Peel the garlic, rinse the greens.
2. You can prepare cucumbers in liter jars or in one with a volume of 3 liters. At the bottom of a pre-sterilized jar, lay out half of the pickling greens (currant leaves, horseradish, dill umbrellas are excellent), garlic (3 cloves), bay leaf (1 pc.). Place the prepared cucumbers tightly to each other and add the remnants of herbs, bay leaf and garlic on top.
3. Boil water (1.5 l), carefully pour it into a jar with prepared cucumbers, cover and leave for 10-12 minutes.
4. Pour the liquid from the cucumbers into a saucepan, add vinegar, sugar, salt for the marinade and boil for 1 minute. Pour the finished marinade back into the jar, close it with a previously sterilized lid and roll it up.
5. We put the jar on the fabric in an inverted position, wrap it up and cool. We remove the twist to the storage location in the apartment.

Advice! Cucumbers can be spiced, add half a hot pepper pod to a 3-liter jar.

Crispy sweet pickled cucumbers: recipe for 1 liter

Pickled fragrant cucumbers, harvested for the winter, will turn out sweet and crunchy if the amount of sugar in the recipe is increased by 1 liter of marinade. There are many recipes for sweet cucumbers, but the simplest recipe is without making a hot marinade. Prepare a cold marinade with a lot of bite and sugar, pour into cucumber jars and sterilize. Cucumbers are especially crispy and sweet in taste.

Ingredients for 1 liter can:

• Cucumbers of any size - 500-600 gr.;
• Vinegar (9%) - 1/2 cup;
• Sugar - 3 1/2 tablespoons;
• Salt - 1/2 tablespoon;
• Dill umbrella - 1 pc.;
• Clove - 3 pcs.;
• Mustard peas - 10 pcs.;
• Carrots - 1/3

Advice! Don't be afraid of a lot of vinegar and sugar in your recipe. In the process of preservation, the cucumbers will absorb the required amount, they will turn out to be moderately sweet and spicy.

Preparation:

1. Rinse fresh cucumbers thoroughly and cut off the ends from 2 sides. Pour cold water (1.5 cups), half a glass of vinegar into a large jar, add sugar, salt and stir until the salt and sugar dissolve.
2. We wash a jar (1 l), put cloves, mustard, dill, carrot slices on the bottom and lay the prepared cucumbers tightly. Cucumbers can be taken in any size; cut with a knife are also suitable for the recipe.
3. Pour the marinade into a jar, cover with a lid, send the jar to a water bath and heat for 15 minutes. A water bath can be made from a saucepan, put a kitchen towel on the bottom, add water, put the jars on a towel, cover and heat over low heat.
4. We carefully put the hot jar on the table, roll it up or close it tightly with a lid, wrap it in a towel, turn it over and leave it until the twist cools down completely. We store the workpieces in a cool room.

Advice! If you put jars of cold marinades in hot water, they will burst. To sterilize them, we put them in cold water and gradually heat them up. As the water in the pan starts to boil, we count down the sterilization time.

Recipe for crispy cucumbers with vinegar in a 1.5 liter jar

Preservation with vinegar guarantees the preservation of the workpieces for a long time. Cucumbers with vinegar are crispy, delicious and color-retaining as much as possible. And to make the cucumbers lightly salted, add salt and granulated sugar in equal proportions.

Ingredients for a 1.5 liter jar:

• Cucumbers (medium size) - 700-850 gr.;
• Vinegar (9%) - 1.5 tablespoons;
• Salt - 1.5 tablespoons;
• Sugar - 1.5 tablespoons;
• Currant and cherry leaves - 3 pcs.;
• Horseradish (peeled root) - 3-4 cm.;
• Horseradish leaf - 1 pc.;
• Cloves of garlic - 4 pcs.;
• Pepper peas - 5 pcs.

Preparation:

1. We wash the cucumbers with a sponge and soak for 2 hours. In a saucepan, bring 750 ml of water to a boil.
2. At the bottom of a pre-sterilized jar (1.5 l), spread half of the pickling herbs, spices and garlic. Firmly put the cucumbers in the jar halfway, add the rest of the spices, herbs and fill with the cucumbers to the neck.
3. Pour boiling water into a jar, cover and leave for 5-8 minutes. We boil a new portion of liquid.
4. Drain the liquid from the jar (no longer required), pour in vinegar 9%, add all the salt and sugar. Pour a new portion of the prepared water into the cucumbers, cover with a previously sterilized lid and roll up.
5. Shake the jar, turn it over and cover with a cloth.

How to spin spicy cucumbers? Very simply, a jar (1.5 l) will require 1/3 of a hot pepper pod, which we clean, chop coarsely and put on the bottom of the jar.

Crispy cucumbers without sterilization: stand the whole winter!

Crispy flavored cucumbers can still be prepared without sterilization and without vinegar, such recipes are supplemented with citric acid, which, like vinegar, has an excellent preservative effect.

Ingredients for 7 liter cans:

• Cucumbers - 4.1-4.2 kg;
• Sugar (per 1 liter) - 3 tablespoons;
• Salt (1 liter) - 2 tablespoons;
• Citric acid (for 1 can) - 1/3 tsp;
• Garlic - 21 cloves;
• Peppercorns - 35 pieces;
• Bay leaf - 7 pcs.;
• Pickled greens.

Advice! Before cooking, the jars are thoroughly washed with baking soda and checked for chips, which, when boiling water is added, can crack and the jars will burst.

Preparation:

1. We wash the fruits thoroughly with a sponge, cut off the tips from 2 sides. Fill the fruits with water for 2 hours 30 minutes.
2. After 3 hours in a saucepan, bring water to a boil (3 liters).
3. We do not sterilize jars and lids. 7 pcs. 1 liter jars we put pickled greens on the bottom, add 3 cloves of garlic, 5 pcs. peppercorns and 1 bay leaf each. Place the fruits tightly, pour in boiling water, cover and leave for 15-17 minutes.
4. Pour the liquid into a saucepan, boil for 1 minute and pour back into the cucumbers. We leave for another 15-17 minutes.
5. We pour the liquid from the cucumbers into the pan, measuring how much it turned out. Approximately 2 liters of 600 ml comes out, add another 400 ml to the pan to make it easier to count sugar and salt. Add 9 tablespoons to 3 liters of brine. (without a mound) sugar, 6 tbsp. (without a lump) salt and bring to a boil.
6. Pour citric acid into each jar (1/3 tsp each) and pour in the prepared brine. It turns out that for the method without sterilization, we pour cucumbers 3 times, this method, together with citric acid, ensures the long preservation of cucumbers in jars.
7. We cover the jars with lids, roll them up tightly, wrap them upside down with a cloth and cool. Store the curls in a cool place.

Cucumbers with vodka

Cucumbers are especially tasty with a crunch if vodka is added to them before pouring the brine. Cucumbers with vodka are perfectly stored both in a cool room and in an apartment.

Ingredients (for a 1.5 liter can):

• Medium-sized cucumbers - 1-1.2 kg;
• Sugar - 1 tablespoon;
• Salt - 1 tablespoon;
• Vinegar (9%) - 55 ml;
• Vodka - 50 ml;
• Water - 750 ml;
• Garlic - 5 cloves;
• Pickled greens.

Advice! Glass containers without lids can be quickly sterilized in a microwave oven; for this, water (2.5 cm) is poured into the bottom of the jar, placed in an oven at 800 W and turned on for 3 minutes for containers up to 1.5 liters. For 5-6 minutes for a 3 liter can. Large jars are placed sideways. Then the container is removed, the water is drained and it is ready for seaming.

Preparation:

1. We wash the dense fresh fruits thoroughly. We sterilize a jar with a lid in a water bath or in an oven.
2. In a saucepan with sugar and salt, bring the marinade to a boil and pour into a jar with clean fruits, garlic and pickled herbs.
3. Leave the cucumbers under the lid for 5 minutes, then pour the fragrant marinade into the saucepan.
4. Bring the liquid to a boil and pour in the vinegar. Before the second pouring, add vodka to the cucumbers, fill with aromatic marinade and roll up the lids.
5. Wrap up with a cloth upside down and cool.

Crispy cucumbers, just like in the store

Pickled cucumbers that we buy in the store differ from home ones in their special aroma, pungency and crunch. But even such cucumbers at home are easy to cook, mustard grains add a special aroma, and a large amount of 70% vinegar provides sharpness and crunch.

Ingredients for 2 liter jars:

• Cucumbers - 1.5-1.6 kg;
• Granulated sugar - 6 tablespoons;
• Acetic essence - 2 tablespoons;
• Fresh dill - 4 branches;
• Salt - 2 tablespoons;
• Cloves of garlic - 4 pcs.;
• Pepper peas - 12 pcs.;
• Mustard seeds - 2 tsp;
• Bay leaf - 4 pcs.

Preparation:

1. We wash the green fruits thoroughly and put them in 2 sterilized jars (1 liter).
2. Boil water (1 liter) and pour it into jars with cucumbers without spices and herbs. Cover with lids and cool completely.
3. Then pour the liquid from the cucumbers back into the pan, add sugar, vinegar essence, salt and bring to a boil.
4. Put pepper, mustard seeds, bay leaf, garlic and fresh dill sprigs in jars of cucumbers equally.
5. Fill with prepared fragrant marinade and roll under the lids.
6. Gently shake the jars and leave them on the table until they cool completely (do not wrap them with a cloth). Spicy fragrant cucumbers are ready in 30 days.

There are a large number of recipes for preparing delicious pickled cucumbers, they differ in the methods of pouring, the different composition of the marinade and the addition of various spices and herbs. Watch a video recipe on how to cook pickled crispy cucumbers in jars for the winter in a different way.