For cucumbers:

• pickling cucumbers (it is better to take the Nezhinsky variety);
• fresh or frozen red currants;
• cloves - two buds;
• garlic - two cloves;
• leaves of cherries and horseradish - two or three each;
• fragrant peppercorns - three pieces;
• dill inflorescences.

For filling:

• drinking water;
• granulated salt.

Cooking process:

1. Sort the cucumbers, trying to select fruits of the same size, wash and leave in cold spring water for several hours.
2. Rinse currant berries, you can use clusters of fruits along with twigs.
3. Put garlic, cherry leaves, horseradish leaves, cloves and allspice on the bottom of the washed liter jars. Lay cucumbers and currants, alternating each layer, to the end of the jar. Put dill umbrellas on top of the cucumbers.
4. It's time to prepare the filling for marinating. For one liter of brine, take two full tablespoons of granulated salt, put a saucepan with marinade on the stove and let it boil. Pour boiling filling into jars with cucumbers.
5. Put the jars in a baking sheet with water and sterilize in the oven for at least ten minutes after the brine boils. Immediately roll up the lids with a wrench, turn the jars upside down.

Store preservation in a dark and cold place, preferably in a basement or pantry. This recipe does not require the use of sugar.

With herbs for the winter

For cucumbers:

• cucumbers;
• bunches of red currants;
• garlic cloves;
• bunches of tarragon;
• laurel leaves;
• clove buds;
• dill inflorescences;
• black peppercorns.

For filling:

• pure, without impurities of chlorine, water;
• granulated salt;
• granulated sugar.

Cooking process:

1. Rinse cucumber fruits thoroughly and leave to dry.
2. Wash the currant clusters, clean from twigs and leaves, dry a little.
3. Peeled onion cut into half rings. Cut each clove of garlic into two or three pieces.
4. Prepare liter jars: sterilize and dry. Put spices at the bottom of each jar - a sprig of dill and tarragon, two cloves, two or three bay leaves, three or four peas of black pepper. Put two or three rings of onion and a couple of slices of garlic on top. Spread cucumbers, sprinkling each layer with a handful of currant berries, so to the end of the jar.
5. To fill, pour water into a saucepan, add sugar and salt (one tablespoon per liter of water), put on fire and boil. Let the brine boil for a few minutes, remove from the stove and pour into jars of cucumbers.
6. Sterilize each jar for at least ten to fifteen minutes, immediately roll up with iron lids and leave to cool completely.

Onion preserves acquire a specific taste and aroma that not everyone will like. Therefore, for those who do not like the onion smell, it is better not to add it.

Gherkins

According to such an unusual and interesting recipe, cucumbers are obtained with a spicy and piquant taste, perfect as a snack at feasts.

But for baby food, this preservation cannot be used.

For cucumbers:

• small cucumbers of the Gherkin variety;
• bunches of red currant varieties "Natalie";
• dill (in seeds);
• mustard (in seeds);
• hot pepper pods;
• cherry and currant leaves;
• bunches of tarragon and rosemary.

For filling:

• pure water;
• sugar and salt;
• apple cider or wine vinegar.

Cooking process:

1. Prepare cucumbers. Rinse them and soak for an hour or two in clean ice water.
2. Dry the washed currants a little.
3. Prepare jars with a capacity of one liter. Put two or three cherry and currant leaves on the bottom of sterilized jars, half a teaspoon of dill and mustard seeds, a sprig of rosemary and tarragon and two or three thin rings of hot pepper. Put a handful of red currants on greens and spices. Fill the jar with cucumbers, put a handful of currants on top too.
4. To fill, pour water into a saucepan, add two tablespoons of salt and granulated sugar. Bring the mixture to a boil over high heat and simmer for a few minutes. Pour apple or wine vinegar (twenty grams per liter of marinade) into the brine removed from the stove and boil everything together.
5. While the brine has not cooled down, pour over the cucumbers, cover with lids and leave for fifteen minutes. Boil the brine drained from the cans again and pour over the cucumbers. Repeat this manipulation three times. After the third pouring with brine, tightly roll up the jars of cucumbers with sterilized lids and, turning the preservation upside down, leave to cool.
6. It is better to store blanks in the cold to avoid swelling of the lids and spoiled preservation.

Mustard seeds are an additional preservative, with them the blanks last longer. For those who like cucumbers spicier, you can give more hot peppers.

This variety of currant is great for other preparations, such as jelly or jam.

Cucumbers marinated with red currant without sterilization

An appetizer prepared according to this recipe has a pleasant taste of sourness, which makes the dish unusual and desirable for the whole family.

You will need:

• 1/5 of a jar of currants;
• 3 dill umbrellas;
• 4 garlic cloves;
• one and a half liters of water;
• 5 peas of allspice;
• 2 tablespoons of salt;
• a tablespoon of sugar.

How to cook:

1. A three-liter jar should be poured over with boiling water. The same must be done with the lid.
2. Currants on the branches are washed well under running water and laid out on the bottom of the jar. Peeled garlic, peppercorns and washed dill are laid next.
3. The remaining space of the jar is filled with small cucumbers. Cucumbers should be packed very tightly.
4. The workpiece is poured with boiling water and covered with a lid. Leave the snack in this position for 10-15 minutes.
5. Boiling water is poured into a saucepan and brought to a boil. It is worth considering that you need to add a little more boiling water to the pan.
6. Salt and sugar dissolve in water, everything is mixed, boiled for 5 minutes and poured into a jar again.
7. The blank is rolled up, turned over and wrapped in a blanket. In this state, the snack should remain for 2 days.

If you cannot quickly eat an open 3-liter jar of cucumbers, it is better to pickle the snack in liter containers.

Recipe with currant juice and sugar

For the preservation of cucumbers, you can use not only the fruits of red currants, but also the juice from it. It is best to take freshly squeezed juice, with canned cucumbers the taste will not be so original and interesting.

For cucumbers:

• small pickled cucumbers;
• garlic cloves;
• fresh mint and lemon balm leaves;
• allspice peas;
• clove buds;
• dill inflorescences.

For filling:

• pure water;
• currant juice;
• granulated sugar;
• granulated rock salt.

Cooking process:

1. Rinse cucumbers, pour cold spring water and leave for several hours. Then cut off the ends of the cucumbers on both sides.
2. Put two or three leaves of mint and lemon balm, one or two clove buds, two or three peppercorns, a clove of garlic and a dill umbrella in pre-sterilized liter jars. Fill jars with cucumbers.
3. To prepare the filling, it is necessary to pour granules of rock salt and granulated sugar into the water. For every liter of filling, two tablespoons of salt and sugar are needed.
4. Boil the marinade and pour it into jars with cucumbers and spices. Put the jars in the oven for sterilization. After the marinade in the cucumbers begins to gurgle, sterilize the cucumbers for at least fifteen minutes.
5. Immediately after sterilization, carefully roll up the jars of cucumbers. Completely cooled canning jars should be stored in a cool, dry place.

After opening this preservation, the juice can not be poured out, but used to prepare meat sauce.

Recipe from star chef Alla Kovalchuk

According to the recipes of the famous TV presenter Alla Kovalchuk, more than one hostess is preparing. All her recipes are simple and accessible, so the reviews of grateful readers and viewers speak for themselves.

For cucumbers:

• selected cucumbers;
• garlic cloves (peeled and washed);
• dill inflorescences;
• bunches of red currants;
• cherry leaves.

For filling:

• water;
• currant juice;
• dried laurel leaves;
• salt and sugar;
• black pepper and allspice.

Cooking process:

1. Rinse berries, cucumbers and cherry leaves thoroughly.
2. Prepare jars for conservation. Inspect them for any cracks or other damage to the glass.
3. At the bottom of each sterilized jar, lay out all the seasonings, berries and cucumbers.
4. Boiled hot water pour cucumbers with spices. Repeat this procedure twice.
5. Drain the water from the cucumbers, add two tablespoons of sugar and a spoonful of salt for each liter of filling, pour twenty milligrams of juice per liter of marinade, add pepper and bay leaves (five to six pieces) and boil everything together.
6. While the marinade is hot, pour it in a thin stream into jars of cucumbers, roll up with iron lids and turn the top upside down to cool.

Canned cucumbers with red currants (video)

Jars of emerald green pickles paired with blood red currant berries look amazing. And various fragrant seasonings and spices will make ordinary preservation unusually fragrant and tasty.

Cucumbers are of high quality!

This is a VERY worthwhile recipe, honestly. And these are the best canned cucumbers that I have tried in my life. And even if you have never preserved anything, it is worth starting for them. Canned cucumbers with red currants is a very interesting, original recipe. Red currants give cucumbers a distinctive taste, and brine - a rich color. Plus, there is no vinegar in this recipe. It is successfully replaced by red currant, which is a natural preservative. No wonder red currant is also called sour. Despite its unusualness, the recipe is very simple to prepare.

To prepare a two-liter jar of canned cucumbers

Strong, not very large cucumbers,
0.5 liters of red currant,
2 tablespoons of salt
1-2 tablespoons of sugar
4-8 garlic cloves,
dill with umbrella inflorescences,
peppercorn mix,
2-3 cloves, optional
currant leaves.

Rinse the cucumbers thoroughly and cut off the ends.

Rinse the red currants well too.

Place currant leaves and dill umbrellas on the bottom of a sterilized jar.

Fill the jar with cucumbers, filling the voids with currant berries.

Fill the jar up to the neck with hot, recently boiled water.

Cover the jar with a lid and let it stand for 20-30 minutes. Then pour the water into a saucepan, add 2 tablespoons of salt, 1-2 tablespoons of sugar and boil the brine for five minutes. Put the peeled garlic, cloves and pepper mixture into a jar, to the cucumbers,

And fill the jar with brine to the very top. After that, roll up the jar, turn it over, wrap it with something warm, let it cool completely, and then put it in storage in a cool, dark place. After 3-4 weeks, cucumbers will be ready.

An unusual, bright and colorful preparation of vegetables and berries - pickled cucumbers with red currants. The recipe for the winter, the photo of which we offer, is quite simple, which means you can cook it without the hassle. The taste of pickled cucumbers is familiar to everyone, but pickled currants will surprise your guests and delight with their amazing taste. Pleasant sourness, sweets in moderation, the berries are very juicy and as elastic as fresh ones. If a few pieces burst, the marinade will turn a light ruby ​​​​color and acquire an even richer aroma and taste. Cucumbers for harvesting choose not very large, strong, with pimples. The ends can be cut off or left whole. As for spices and spicy greens, this recipe does not contain garlic, hot peppers, and dill umbrellas are added purely symbolically so as not to interrupt the taste of currants.

Ingredients per liter jar:

• medium-sized cucumbers - 6-7 pcs. or 10-12 small ones;
• red currant with twigs - 2-3 pinches;
• young dill with umbrellas - 1 pc;
• horseradish leaf - 1 piece;
• allspice - 6-7 pcs;
• table salt - 1 tbsp. l. without a slide;
• sugar - 0.5 tbsp. l;
• vinegar 9% - 1 tsp;
• water - 300-350 ml.

How to cook pickled cucumbers with red currant

Immerse jars and lids in soda solution, rinse with a hard sponge. Rinse thoroughly with clean water. We cut a sheet of horseradish into pieces, break thin shoots of dill with umbrellas or fold. We place spicy greens on the bottom of clean jars.

We fill with cucumbers, laying the vegetables tightly. Large ones are placed vertically, smaller cucumbers are placed at an angle in two tiers or laid in layers.

Clusters of red currant pour cold water for a few minutes. Rinse under running water, put on top of the cucumbers. Shake the banks.

We boil water, for each liter jar we take about 300 ml. water. Pour jars with cucumbers and currants with boiled water for 15-20 minutes. Place clean lids on top.

Drain the cooled water into a saucepan. It will be the base of the marinade.

Add salt with sugar, allspice. To flavor the marinade, you can add one or two cloves.

Bring the marinade to a boil. Pour vinegar into each jar and immediately pour boiling marinade. Seal tightly with lids.

Arriving in the village, I forgot about everything in the world! But not about the fact that she promised to issue a series of village recipes. Incredible beauty all around. Forests, gorgeous skies, thunderstorms and sunny weather, flowers of unearthly beauty… In a word, on the third day I returned to reality. Because I found a way to the Net!

And the first thing I took with my camera was cucumbers. And not just cucumbers. Salty. Yes, redcurrant. I have never tried these. Too bad I'll only try it in the winter. But I will definitely remember and tell you about the taste. In the meantime, let's see how you can create this beauty.

Cooking time: to prepare the products - 15 minutes, the process - 10 minutes, and then cooling the cans for 5-6 hours.

Complexity: one - not to eat all this red beauty named currant; but seriously, everything is as usual with cucumbers

Ingredients

60 grams of salt

2-3 branches of dill

1 liter of water

Working process

The cucumbers were straight from the garden. In the village, they don’t especially stand on ceremony with dishes. We harvested the crop in a bucket and filled the cucumbers with water.

While the cucumbers are soaking, we went to look for currants. And it is here - apparently invisible.

Here it is, straight from the bush. But we need quite a bit for a one and a half liter bottle.


On the way back, we picked dill straight from the garden. The aroma is indescribable!
The washed dill sprigs were cut into several pieces. Currants and currant leaves were poured with water.

Cucumbers must be prepared for pickling, cut off on both sides.
How to be in such conditions with sterilization? Elementary. They just put a clean jar on a can and steamed it for about 5 minutes.
Well, now it remains to make a brine - we poured salt with boiling water, and stirred everything. And then they began to fill the jar. First, put the dill and some of the leaves. Top with cucumbers. And between them - currants and allspice.
To be honest, I had no idea what would happen. But it turned out so beautiful when we poured it with boiling brine. Further - as always. First, sterilize for 10 minutes.
Wrap the jar in a towel and leave to cool. See you in the winter, cucumbers!

Pickled cucumbers with currants - an unusual and bright "fruit and berry" duet. A simple recipe keeps it safe. Do not abuse dill and put garlic. Currant leaves and berries, together with the stalks, will give the marinade astringency and a characteristic aroma.

In order for the cucumbers to remain dense and crispy, they must first be soaked briefly in cold water.

Sprigs of pickled berries are a wonderful savory appetizer that decorates any table, and a great spicy addition to meat dishes. A single filling retains the main amount of vitamins.

Ingredients

For a 1 liter jar you will need:

• 6-7 young cucumbers
• 150 g red currant
• 1-2 sheets of horseradish
• 5-6 allspice peas
• 3 dry cloves
• 1 st. l. topless salt
• 1 tsp granulated sugar
• 15 ml 9% vinegar
• 250 ml water
• 2-3 dill umbrellas

Cooking

1. Rinse the jar in water and put a washed horseradish leaf on its bottom - its juice will allow the cucumbers to remain crispy. We will also wash the cucumbers in water, but we won’t cut off their tails - put them whole into a container, trying to fill it in a circle, and leave room for berries at the top. Try to immediately roll up purchased or picked vegetables, otherwise they become sluggish and may then begin to ferment in conservation.

2. Fill the jar to the top with red currant berries, washed, but not peeled from the tails.

3. Boil water and pour boiling water into a jar. Cover with a lid and leave to rest for 10 minutes.

4. Then pour the water back into the saucepan, removing the tin lid and covering the jar with a lid with holes.

5. Add dill umbrellas, allspice peas, salt, granulated sugar, cloves to the water. Boil again, turn off the heat and pour 9% vinegar. Vinegar is poured into non-boiling water, otherwise you will not avoid a huge foam that stands out.

6. Pour the prepared marinade a second time over our workpiece and immediately cork with a lid.

7. Roll up with a conservation key and turn upside down, checking the tightness of the closure. We will transfer the bank to storage.

We will get pickled cucumbers with red currant for a solemn event or just to enjoy them from the heart!

Note to the owner

1. The place where the tail adjoins the cucumber skin should be carefully rubbed with the corner of a kitchen sponge, and its soft side should be walked along the pimply surface of the vegetable. In all these places, adhering dirt can lurk, which, if not removed, will cause the lid to swell.

2. The currants will have to be washed just as thoroughly, but in a different way: the clusters are immersed in cool water, soaked for about 20 minutes, then gently sorted and pulled with fingers, then thrown into a colander. The purpose of this manipulation is to rid the twigs and berries of dried dirt and insects.

3. Throwing currants, intending to put cucumbers on a plate, is not worth it. It will serve as an original decor if you deliberately casually scatter it around the rim. Or maybe someone will taste an unusual delicacy and recognize the pickled berry as a good snack for strong alcohol. By the way, in ancient times, this role was assigned to soaked and slightly salted fruits. Note: when poured with marinade, vitamin C is preserved in any horticultural crops, although not completely, but in significant quantities.

4. Currant leaves will not interfere at all in such a winter preparation: together with horseradish, they will help the cucumbers to crunch even after a year in the brine. In addition, you can add oak.