Well, tell me, who doesn’t love spicy, tangy, crispy pickled cucumbers? Who doesn’t already have the best recipe for storing them in jars for the winter, passed down from generation to generation? Every housewife sooner or later finds such a recipe and preparing juicy vegetables for the winter turns into a wonderful tradition, as well as eating them on holidays in salads, as a snack or just a tasty addition to a hearty lunch or dinner.

Crispy pickled cucumbers are loved by both adults and children. Their main secret, of course, is that homemade canned food turns out natural and tasty. Both our own cucumbers from the summer harvest and store-bought cucumbers are used, but always the freshest ones. After all, where does the crunch come from in a limp old cucumber?

Today I will tell you about recipes for making very tasty pickled cucumbers with a mandatory attribute - a ringing crunch!

Step-by-step recipe for making crispy pickled cucumbers - preparation with vinegar

What is the most important difference between pickled cucumbers and salted ones? The correct thing is that they are filled with a marinade of spices, salt, sugar and, of course, vinegar. Vinegar in this recipe becomes the most important preservative, the one that prevents the cucumbers from spoiling, and the dominant note in the taste.

I know that there are big fans of pickled cucumbers, who have such a love for this type of preservation solely for their spicy sour taste.

The second most important components after vinegar are aromatic herbs and spices, as well as other vegetables and even berries, which decorate the taste of cucumbers and make it recognizable.

The most common recipe, which can rightfully be considered basic, is crispy pickled cucumbers with herbs from the garden and garlic.

To prepare these cucumbers you will need:

• small or medium-sized fresh cucumbers - 1 kg,
• fresh dill - 2 umbrellas or small bunches,
• black currant leaves - 4-6 pieces,
• horseradish leaves - 1 piece,
• garlic - 4 cloves,
• black pepper - 6 peas,
• allspice - 8 peas,
• cloves - 2 sticks,
• sugar - 2 tablespoons,
• salt - tablespoon,
• vinegar 9% - 8 tablespoons or vinegar essence 70% - 2 teaspoons.

This number of cucumbers fits into two liter jars. All spices and herbs are calculated per liter of marinade. Approximately this amount of marinade will be needed to preserve crispy pickled cucumbers for the winter.

Only small cucumbers no larger than 12-13 centimeters are suitable for pickling; set aside large cucumbers for pickling. Always check the firmness of the vegetables and the thickness of the skin. Too thin and delicate skin, which is easy to pierce with a fingernail, will not crisp in the end.

Cucumbers for pickling must have pimples and a uniform dark green color, without yellow spots or butts. Yellowness indicates that the cucumbers did not have enough moisture during the growth process. These won't make crispy pickled cucumbers either.

Preparation:

1. Thoroughly wash the cucumbers you are going to pickle in advance. Make sure they are fresh without signs of spoilage and do not have limp, soft sides.

Pour cold water over the cucumbers and leave to soak for 4 hours. In an ideal situation, especially in the summer heat, the water should be changed if it gets warm, back to cold.

2. Wash all the leaves and herbs for the marinade. Prepare spices in the required quantity.

3. Sterilize jars and lids. There are many ways to do this:

• place the jars upside down over a pan of boiling water using a special lid with holes,
• heat the jars with a little water in the oven,
• Boil the jars with a little water in the microwave.

I use the latter method because it is very simple and fast. You just need to wash the jar of baking soda, then pour about 1-2 fingers' worth of water into it and put it in the microwave for 3-4 minutes. The water in the jar should actively boil for a couple of minutes, the rising steam will sterilize the glass. As my husband says: “nothing will remain alive.”

The key is to remove them carefully because they will be extremely hot. Use potholders, mittens and towels.

The lids are sterilized by boiling them in a pan of water. Five minutes of boiling is enough.

4. Place aromatic herbs, leaves and spices into prepared and slightly cooled (so as not to burn your hands) jars.

Place 1 dill umbrella (or small bunch) in each jar. Divide the blackcurrant and horseradish leaves in half. Also, two cloves of garlic in each jar and the same amount of peppercorns. Essentially, all spices are divided equally into two jars. For what? So that the marinade and cucumbers in two different jars have the same taste.

5. Now comes the fun part. Did you love Tetris as a child as much as I did? Why Tetris? Yes, because it’s the turn of cucumbers to take their place in the jars. To do this, they need to be spread out as tightly as possible.

Never use crooked cucumbers for pickling. This Tetris will be too difficult. Good, even cucumbers must first be placed vertically so that the maximum amount can fit. And then lay it horizontally on top. If necessary, cucumbers can be cut into pieces to fill the entire space of the jar.

Crispy pickled cucumbers should fill the jars as much as possible.

6. Boil a kettle or saucepan of water. Then pour boiling water over the cucumbers placed in the jar to the very top. Right along the edge of the can.

Boiling water will sterilize cucumbers and herbs. Leave the jars for 15 minutes with boiling water inside.

7. Prepare the marinade. To do this, pour a liter of water into a separate saucepan, add salt, sugar, pepper and cloves.

Place the saucepan on the stove and bring to a boil, stirring. Salt and sugar should completely dissolve. Let simmer for a couple of minutes and remove from heat. Immediately add vinegar to the marinade.

8. Once the marinade is ready, drain the boiling water from the cucumbers and replace it with marinade. Fill it in the same way to the very edge of the jar. There should be enough marinade to fill both jars.

Once poured, close the lids. If you use twist ones, then wrap them as tightly as possible to the maximum of your strength. If there are special thin lids for seaming, then keep the seaming device on hand and roll them up right away.

9. Once screwed, turn the jars upside down and place them on the lids. Check with a napkin or finger to see if liquid is seeping out at the neck. If it leaks, then it is necessary to urgently replace the caps with new ones. To do this, you can sterilize more lids than jars. Spares never hurt.

Wrap the inverted jars in a thick, thick blanket and leave to cool until they reach room temperature. This will take at least a day, so immediately think of a place where your jars will stand until they cool down and will not disturb anyone.

After a day, or better yet two. Check the jars again for leaks and calmly put them in the cupboard for ripening.

Delicious crispy pickled cucumbers will be ready after a while, and are best consumed in winter. Bon appetit!

Crispy pickled cucumbers in liter jars with currants

Another interesting recipe for making pickled cucumbers, which I discovered a couple of years ago. I really love it when the cucumber marinade is prepared with the addition of a variety of flavors. She experimented with berries, vegetables, and spices herself. I liked the recipe with black currants for its uniqueness. It also came in handy when the berries at the dacha, along with the cucumbers, ripened. If you have the same situation, then be sure to try making crispy pickled cucumbers with currants.

To prepare 1 kilogram of cucumbers you will need:

• fresh cucumbers - 1 kilogram,
• garlic - 4 cloves,
• greens or dill inflorescences - 2 umbrellas or small branches,
• black currant leaves - 2 leaves,
• cherry leaves - 4 leaves,
• black currant berries - 4 sprigs,
• hot red pepper in pods - 1 piece,
• bay leaf - 2 pcs,
• allspice peppercorns - 4 pcs.
• cloves - 2 pcs.
• table rock salt - 2 tablespoons,
• granulated sugar - 1.5 tablespoons,
• vinegar 9% - 8 tablespoons (80 grams).

How to prepare crispy pickled cucumbers for the winter:

Since in the first recipe I described in great detail almost all the steps for pickling cucumbers, in this one I will do it more briefly so as not to repeat myself. After all, many things will have to be done in exactly the same way.

1. First of all, soak the cucumbers in cold water. It is this process that will help them become elastic and crispy later, even after long marinating in jars. We pickle cucumbers for the winter, which means we won’t be eating them anytime soon.

Pour cold water over the cucumbers and leave for at least 3 hours.

2. Sterilize well-washed jars with baking soda. For 1 kg of cucumbers you will need 2 jars with a capacity of 1 liter. If there are more cucumbers, increase the number of jars and marinade ingredients proportionally. So for two kilograms of cucumbers, multiply all numbers by 2.

Sterilization can be done quickly in the microwave. Simply pour about 100 grams of water into a jar and place it in the microwave for 3 minutes. The water will boil and the steam released will sterilize the jars.

3. Place spices in prepared jars. In each jar put: 1-2 cloves of garlic, a currant leaf, two cherry leaves, a ring of red hot pepper, a sprig or inflorescence of dill, a bay leaf.

4. Place cucumbers on top of the herbs. This is done with the highest possible density. The bottom row of cucumbers is placed vertically. And the top is filled with cucumber pieces, even if they are small rings. Place currant berries on top, 5-8 pieces per jar (that is, one sprig). You can also put a small sprig of dill on top. This will make crispy pickled cucumbers even more flavorful.

5. Boil water in a kettle and immediately after turning it off, fill the jars with cucumbers to the very top. Cover with lids that have previously been sterilized in boiling water. (place a ladle of water on the stove and let the lids boil in it for a few minutes). Let sit for 1-0 minutes and drain the water.

6. Repeat pouring boiling water over the cucumbers for 10 minutes. But after the second filling, do not pour out the water, but carefully pour it from the jars into a large saucepan. We will prepare the marinade from this water. The aromas of cucumber, herbs and currants are now mixed in it, and the color has become slightly pinkish due to the berries.

7. Add salt, sugar, pepper and cloves (that is, all the remaining spices) into the marinade water and stir. Place on the fire and bring to a boil. Let it simmer for a couple of minutes, then remove from the heat and add the required amount of vinegar to the marinade. Attention! Do not boil with vinegar; it is added at the end.

8. Pour the finished hot marinade into jars with a large ladle. The liquid should cover all the cucumbers to the edge of the jar.

9. After this, immediately close the lids. Screw them very tightly and turn the jar upside down. Check the edges of the jar near the lid to make sure there is no leaking water. Now place all the jars together and wrap them in a blanket. In this form, they should stand for a day or even more until the jars have cooled completely.

After this, the jars can be put away in a dark place, such as a closet, and stored until winter. In this form, crispy pickled cucumbers do not spoil for a very long time, and when you open them, you will definitely like the result.

Help yourself to your health!

Recipe for making crispy pickled cucumbers for the winter without sterilization

Traditionally, I share a video recipe, which I also used when preparing cucumbers. It will help you understand the whole process more clearly. In this recipe there is no need to sterilize jars and lids for preparing cucumbers. You may find this helpful.

As you can already see, the harvesting principles are very similar. The difference will mainly be in how much extra flavor your crispy pickles will take on, depending on what spices and herbs are added to the marinade.

Pickled cucumbers with chili ketchup - an original and very tasty recipe

Preparation:

The preparation of these pickled cucumbers is quite standard, with the exception of the marinade. Therefore, for a more detailed description, you can go to the beginning of the article to the first recipe.

1. Pour cleanly washed cucumbers with cold water and leave for 3-4 hours.

2. Sterilize the jars using your favorite method. (you can also read about this in the very first recipe; I’m sharing my proven method).

3. Prepare the marinade. To do this, pour water into the pan, then add salt, sugar and chili ketchup. Mix well and let it boil. After 2-3 minutes of boiling, remove from heat and pour in vinegar.

4. Place bay leaves, garlic and pepper into jars, dividing the spices equally between the jars.

5. Then place the cucumbers very tightly.

6. Now pour the very hot, just boiled marinade over the cucumbers in the jars. The marinade should not have time to cool down. It will be red in color and the crispy pickles will look like they were cooked in tomato juice.

7. Hot jars, immediately after pouring the marinade, must be screwed on with lids or rolled up (depending on what you are using), turned over and placed on the lids. Check the seals of the jars. Cover with a blanket and leave for a day until completely cooled.

The result will please you very much. Bon appetit!

To make delicious cucumbers for the winter, you need to consider recipes for canning in liter jars. The options for preparations are quite varied; pickled cucumbers are especially popular. They come as an addition to dinner and are included in the first and second courses.

Simple canning recipe

If the housewife doesn’t have a lot of free time, you can make rolls using a simple recipe. Crispy cucumbers will be a wonderful treat on the holiday table. Every invited guest will want to know the preparations. For rolling, you don’t need a large set of seasonings; everything you need can be found in the house.

The marinade differs from the classic brine; it contains delicate notes and an original aftertaste.

Ingredients:

• garlic - 2 cloves;
• bay leaf - 1 pc.;
• allspice - 2 pcs.;
• sugar - 20 g;
• dill - 1 umbrella;
• salt - 10 g;
• cucumbers - 500 g;
• bell pepper - 1 pc.;
• black pepper - 3 peas;
• vinegar - 5 g.

Preparation:

• We wash the cucumbers and select whole ones. Vegetables must not be damaged. If there are yellow specimens, they cannot be rolled up.
• Soak vegetables in cool water. This requires no more than 2 hours.

• Let's start preparing the jars. We wash them and sterilize them over steam. Pour boiling water over the lids.
• Place dill and bay leaf in a separate container. Pour boiling water over everything and let stand for a few minutes. This will allow the flavors to fully develop and impart spicy notes to the vegetables.

• Wash the pepper, cut into cubes, remove the seeds. We throw the resulting pieces into jars.

• Add dill, garlic and pepper to the pepper.

• Let's start preparing the cucumbers. We cut off the tails on both sides and carefully fill the jars with fruits. It is best to place cucumbers vertically.

• Pour boiling water into the jars, cover with lids, and let steep for about 20 minutes.
• At the end of the allotted time, pour the liquid into the pan and place the dishes on the fire. We are waiting for the water to boil.
• Pour boiling water into jars.

• Let's start preparing the marinade. Fill the pan with water, add salt and sugar. The components must dissolve.
• Remove the liquid from the jars and pour brine into the containers. Finally, add vinegar.

• We roll up the jars with lids, turn them over, and cover them with warm material.
• As soon as the preserves have cooled, we place them in the basement for further storage.

Crispy cucumbers

One of the simplest ways to preserve cucumbers in liter jars for the winter. Allows you to get very tasty and appetizing gherkins. To do this, you need to prepare a small list of ingredients, and a delicious appetizer will be ready. Even a novice housewife can cope with this task.

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Ingredients:

• bay leaf - 2 pcs.;
• garlic - 2 cloves;
• horseradish leaves - 1 pc.;
• black pepper - 6 pcs.;
• salt - 40 g;
• currant leaves - 3 pcs.;
• allspice - 2 peas;
• sugar - 40 g;
• dill - 1 umbrella;
• cucumbers - 2 kg;
• vinegar - 20 g.

Preparation:

1. We clean the cucumbers, remove the branches, and cut off the tails.
2. Throw the vegetables into a container and fill with cool water. They should sit in the water for about 4 hours.
3. Let's prepare the jars and prepare the marinade. We wash the greens well and remove dust and sand. We peel the garlic.
4. We wash the jars. For convenience, you should take a sponge and laundry soap.
5. Pour horseradish leaves, currants, and dill into jars. Throw in garlic, pepper, bay leaf.
6. We take the gherkins out of the water, shake them off, and carefully place them in jars.
7. Finally, add vinegar to the preservation.
8. Pour boiling water over the lids.
9. In the meantime, let's start cooking. Fill the pan with water, add sugar and salt. Bring the water to a boil.
10. Pour the brine into jars and cover them with pre-sterilized lids.
11. Place a pan of water on the fire, place jars of fruit in it, and boil for no more than 7 minutes. This time is enough for the fruits to change color and the marinade to begin to boil. Such sterilization will allow the preservation to last as long as possible.
12. We screw the lids on the jars, turn them upside down, place them in a dark place, and cover them with a blanket.

As soon as the preserves have cooled, we put them in a secluded corner. In a month you will be able to taste the delicacy.

Spicy cucumbers

Canning cucumbers for the winter in liter jars is the best option. The small volume allows you to quickly consume very tasty vegetables. In addition, such a container takes up little space in the refrigerator.

By adding spices such as cloves and coriander to the marinade, you can get piquant cucumbers. They will appeal to lovers of spicy dishes and will help diversify the daily menu.

Ingredients:

• garlic - 2 cloves;
• coriander - 1 pc.;
• allspice - 4 pcs.;
• vinegar - 80 g;
• sugar - 40 g;
• cucumbers - 500 g;
• bay leaf - 1 pc.;
• dill - 1 umbrella;
• cloves - 1 pc.;
• salt - 20 g;
• peppercorns - 5 pcs.;
• water - 500 ml.

Preparation:

• Throw the cucumbers into cool water. This is especially true for fruits that were collected from the site a few days before seaming.

• We are preparing the jars. To do this, they need to be washed and sterilized. We throw pre-prepared spices into containers.

• We fill the jars with vegetables.

• Throw dill on top.
• Let's start preparing the brine. Fill the pan with water, add sugar, salt, vinegar. Bring the liquid to a boil.

• Pour boiling water into containers.

• Sterilize jars with contents in a water bath. For this purpose, put them in a saucepan, pour in water, and bring it to a boil. Sterilize the jars over low heat, 5 minutes will be enough. This time will be enough to acquire an olive color.
• Remove the jars from the pan, screw on the lids, and turn them over.

• As soon as the preserves have cooled, we turn the jars over and put them in the basement for permanent storage.

Preservation with citric acid

There are a lot of recipes for canning cucumbers for the winter. Many housewives choose liter jars for seaming; the result is tasty, crispy fruits. Each recipe is individual. Some people add vinegar to the marinade, while others prefer to use citric acid.

To give canned vegetables a piquant taste, add red pepper to the recipe. Such a simple ingredient will add some spice to the dish.

Ingredients:

• horseradish leaves - 2 pcs.;
• sugar - 10 g;
• extragon - a bunch;
• basil - a bunch;
• garlic - 1 clove;
• dill - umbrella;
• salt - 10 g;
• cucumbers - 500 g;
• currant leaves - 3 pcs.;
• cherry leaves - 3 pcs.;
• hot pepper - 1 pod;
• citric acid - 5 g.

Preparation:

• Let's start sterilizing the jars over steam.
• Immerse the prepared greens in boiling water and throw them into jars.

• Peel the garlic and add it to the greens.
• Throw the pepper pod into the jar.
• We begin to compact the cucumbers. But before doing this, dip the vegetables in boiling water 3 times and place them in containers.
• Throw currant leaves on top.
• Add salt, granulated sugar, and citric acid to the prepared containers.

• Place a container of water on the stove and bring the liquid to a boil. Pour boiling water into jars and roll up the lids.

• We turn the cans over and insulate them with a blanket.
• As soon as the preserves have cooled, we place them in the basement for permanent storage.

Bulgarian cucumbers

When preserving cucumbers for the winter in liter jars, every housewife wants to get very tasty fruits. The Bulgarian recipe will be a real find. The brine turns out aromatic and the cucumbers are crispy. This result can be achieved thanks to well-chosen seasonings.

Our grandmothers used the recipe and passed it on to their children. That is why it is so popular and is often used at home.

Ingredients:

• vinegar - a few drops;
• currant leaves - 2 pcs.;
• hot capsicum - 1 pc.;
• dill - umbrella;
• garlic - 4 cloves;
• cucumbers - 500 g;
• horseradish leaves - 2 pcs.;
• allspice peas - 6 pcs.;
• mustard beans - 5 g;
• black pepper - 6 peas;
• bay leaf - 4 pcs.;
• cherry leaves - 2 pcs.;
• salt - 50 g;
• sugar - 150 g;
• citric acid - 5 g.

Preparation:

1. We wash the vegetables thoroughly and fill them with cool water. This requires at least an hour. Soaking will allow the fruits to become strong.
2. Wash the greens and pour boiling water over them.
3. We sterilize the jars, fill them with cucumbers and herbs.
4. Fill the jars with boiling water and cover with lids.
5. Pour the liquid from the jars into a saucepan and boil. We repeat the procedure 2 times.
6. Let's start preparing the brine. Add salt and citric acid to the water. We are waiting for the water to boil.
7. Pour the marinade into jars and seal them with lids.
8. We turn the jars over and cover them with a blanket. After 24 hours, we place them in a basement or cellar for further storage.

Canned cucumbers are one of our favorite dishes. They can be consumed separately or combined with appetizers and salads. The fragrant fruits will be a wonderful treat on a festive table; even gourmets will want to try them.

Pickled aromatic cucumbers, which are perfect for snacks and a variety of salads, are very easy to prepare at home. Marinating with vinegar or citric acid will add spiciness to the cucumbers and make them especially tasty. Pickled cucumbers in jars will always turn out crispy for the winter if you follow simple rules when 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 crisp in jars throughout the winter. Pickled cucumbers will be stored for a long time if you pour boiling water over them twice during the cooking process; this method is called “double pouring.” Without sterilization, the jars do not explode, and the cucumbers turn out 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.;
• Pickling greens.

Advice! Pickled cucumbers will turn out incredibly crispy if you soak them in ice water.

Preparation:

1. We sort out the fresh fruits, leave them undamaged and wash them thoroughly with a sponge. Fill with water and leave for 2 hours 30 minutes so that they are well saturated with water and do not lose their shape when preserved in jars. Peel the garlic and wash the herbs.
2. You can prepare cucumbers in liter jars or in one 3 liter jar. At the bottom of the jar, previously sterilized, place half of the pickling greens (currant leaves, horseradish leaves, dill umbrellas are excellent), garlic (3 cloves), bay leaf (1 pc.). Place the prepared cucumbers close to each other and add the remaining 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 place the jar upside down on the cloth, wrap it and cool it. We put the twist away in a storage place in the apartment.

Advice! You can add spice to cucumbers by adding half a pod of hot pepper to a 3-liter jar.

Crispy sweet pickled cucumbers: recipe for 1 liter

Pickled aromatic cucumbers prepared for the winter will turn out sweet and crunchy if you increase the amount of sugar in the recipe by 1 liter of marinade. There are many recipes for sweet cucumbers, but the simplest would be a recipe without preparing a hot marinade. We prepare a cold marinade with a lot of vinegar and sugar, pour it into jars with cucumbers and sterilize. Cucumbers are especially crispy and sweet in taste.

Ingredients for 1 liter jar:

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

Advice! Don't be afraid of using too much vinegar and sugar in the recipe. During the preservation process, the cucumbers will absorb the required amount and will turn out moderately sweet and spicy.

Preparation:

1. We thoroughly wash fresh cucumbers and cut off the ends on both 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 liter), put cloves, mustard, dill, carrot slices on the bottom and tightly pack the prepared cucumbers. Cucumbers can be taken in any size; those cut with a knife are also suitable for the recipe.
3. Pour the marinade into a jar, cover with a lid, place the jar in a water bath and heat for 15 minutes. A water bath can be made from a saucepan, put a kitchen towel on the bottom, fill with water, place the jars on the towel, cover with a lid and heat over low heat.
4. We carefully place the hot jar on the table, roll it up or tightly close the lid, wrap it in a towel, turn it over and leave until the twist has cooled completely. We store the workpieces in a cool room.

Advice! If jars of cold pickles are placed in hot water, they will burst. To sterilize, place them in cold water and gradually heat them up. As soon as the water in the pan boils, we count down the sterilization time.

Recipe for crispy cucumbers with vinegar for a 1.5 liter jar

Preservation with vinegar guarantees the safety of preparations for a long time. Cucumbers with vinegar turn out crispy, incredibly tasty and retain their color as much as possible. 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 tbsp;
• Salt - 1.5 tbsp;
• Sugar - 1.5 tbsp;
• Currant and cherry leaves - 3 pcs.;
• Horseradish (peeled root) - 3-4 cm;
• Horseradish leaf - 1 pc.;
• Garlic cloves - 4 pcs.;
• Peppercorns - 5 pcs.

Preparation:

1. Wash the cucumbers with a sponge and soak for 2 hours. Bring 750 ml of water to a boil in a saucepan.
2. Place half of the pickling herbs, spices and garlic on the bottom of a pre-sterilized jar (1.5 liters). Place the cucumbers tightly in the jar halfway, add the remaining spices and herbs and fill with cucumbers to the neck.
3. Pour boiling water into the jar, cover and leave for 5-8 minutes. Boil a new portion of liquid.
4. Drain the liquid from the jar (no more will be needed), pour in 9% vinegar, add all the salt and sugar. Pour a new portion of prepared water into the cucumbers, cover with a previously sterilized lid and roll up.
5. Shake the jar, turn it over and cover it with a cloth.

How to twist spicy cucumbers? It’s very simple, for a jar (1.5 l) you will need 1/3 of a hot pepper pod, which we peel, coarsely chop and place at the bottom of the jar.

Crispy cucumbers without sterilization: last all winter!

Crispy, aromatic cucumbers can also 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 jars:

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

Advice! Before starting 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 thoroughly wash the fruits with a sponge and cut off the ends on both sides. Fill the fruits with water for 2 hours 30 minutes.
2. After 3 hours, bring water (3 liters) to a boil in a saucepan.
3. We do not sterilize jars and lids. In 7 pcs. liter jars, put pickling greens on the bottom, add 3 cloves of garlic, 5 pcs. peppercorns and 1 bay leaf. 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. Leave for another 15-17 minutes.
5. Pour the liquid from the cucumbers into a saucepan, measuring how much is obtained. 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 tbsp to 3 liters of brine. (without lump) sugar, 6 tbsp. (without lump) salt and bring to a boil.
6. Pour citric acid (1/3 tsp) into each jar and pour in the prepared brine. It turns out that for the method without sterilization, we fill cucumbers 3 times; this method, together with citric acid, ensures long-term preservation of cucumbers in jars.
7. Cover the jars with lids, roll them tightly, wrap them upside down with a cloth and cool. Store the twists in a cool place.

Cucumbers with vodka

The cucumbers are especially delicious with a crunch if you add vodka to them before pouring the brine. Cucumbers with vodka are perfectly stored both in a cool room and in an apartment.

Ingredients (for 1.5 liter jar):

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

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

Preparation:

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

Crispy cucumbers, just like in the store

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

Ingredients for 2 liter jars:

• Cucumbers - 1.5-1.6 kg;
• Granulated sugar - 6 tbsp;
• Vinegar essence - 2 tbsp;
• Fresh dill - 4 sprigs;
• Salt - 2 tbsp;
• Garlic cloves - 4 pcs.;
• Peppercorns - 12 pcs.;
• Mustard seeds - 2 tsp;
• Bay leaf - 4 pcs.

Preparation:

1. We thoroughly wash the green fruits and place 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 drain the liquid from the cucumbers back into the pan, add sugar, vinegar essence, salt and bring to a boil.
4. Place pepper, mustard seeds, bay leaf, garlic and fresh dill sprigs equally into jars of cucumbers.
5. Fill with the prepared aromatic 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 in cloth). Spicy aromatic cucumbers are ready in 30 days.

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

Winter, winter, winter. The most favorite snack in both winter and summer is, of course, cucumber. There are both summer marinades for cucumbers and recipes for winter crispy preserves. Every housewife has her own signature or favorite recipe for canned cucumbers for the winter. We always discuss our own cucumber recipes with friends and acquaintances.

And when it’s time for preparations, you want to choose and prepare the best of the best. That's why our recipes are tried and tested.

Basic rules when choosing suitable fruits for canning recipes for long-term winter storage

From the many varieties of cucumber, you need to choose winter pickling ones. They are easy to identify in the market by the appearance of the cucumber. The fruit should have black, not white, spines. When cut, the cucumber should look like a square, not a triangle. The square makes a nice crunchy winter snack. Another important point is that before you start preserving cucumbers, you must remove the stalk with a knife, fill it with clean water and let it brew for several hours. This is done so that they absorb liquid and are elastic.

And also all cucumber recipes include a pickling bouquet of herbs and spices. It consists of dill umbrellas, horseradish leaves, cherries and currants, and bay leaves. Peppercorns and allspice, whole coriander.

Recipes for winter preparations from the most delicious canned cucumbers

1 Canned cucumbers, crispy recipe - the most delicious

2 Recipes for winter preparations from cucumbers

• We place the pickling bouquet in clean, sterilized bottles and fill the jars very tightly with the prepared fruits to the very top. Just pour boiling water over it and let the preparations brew and warm up for at least 30 minutes; they should warm up well. Then drain the water, boil it and refill it again. Again we wait 30 minutes. Drain the water a second time and put it on the stove until it boils.
• Meanwhile, pour into the bottle 2 heaped tablespoons of salt, 2 heaped tablespoons of sugar, 1 heaped teaspoon of citric acid or 2 tablespoons of vinegar, 2 tablespoons of tomato paste and 1 teaspoon of dry mustard. Fill with boiling, drained liquid. Twist it and turn it upside down. Wrap it in a blanket until it cools completely.

3 Canned crispy cucumbers recipe for the winter are the most delicious

IN clean prepared jars Place a pickling bouquet on the bottom and stuff it tightly with cucumbers. Pour two tablespoons of salt, two tablespoons of sugar and three tablespoons of vinegar into each three-liter bottle. Fill with boiling water and place the jars for sterilization. Three-liter bottles need to be boiled for 40 minutes, two-liter bottles need to be boiled for 30 minutes. We can preserve delicious winter cucumbers.

4 Canned cucumbers, crispy recipe, the most delicious in tomato juice

For this preparation you need to make juice from tomatoes. For this you can just boil it overripe tomatoes, adding a little water. And rub through a sieve. You can simply grind the tomatoes through a meat grinder, add 1/1 water and bring to a boil. Let's get tomato filling for cucumbers.

For such a workpiece Both small and larger cucumbers are suitable. Non-standard ones can be cut into portioned pieces. Place the cucumbers in a large saucepan. Season with salt and pepper to taste, just like you would for a salad. Fill with prepared juice. The liquid needed is 1/3 more than the volume of green fruits. Add chopped onion and garlic to taste, but you don’t have to add it. Leave everything on the stove and boil for 10–20 minutes. Place the boiling mixture in liter jars (the most convenient size) and close with metal lids. Turn it upside down.

5 Winter cucumber salad. How fresh

• For this winter dish, the most unusual-looking cucumbers are suitable, which are washed and cut into portions. Cut the onion into half rings. The amount of onions should be almost the same as the number of cucumbers. We grate a few carrots on a Korean grater; for beauty, we add salt, like on a salad, and pepper with ground black pepper so that it is clearly visible. Add one heaped teaspoon of citric acid per three kilograms of product. Leave the entire preparation for at least two hours so that all the vegetables release their juice.
• Place the resulting mixture into clean half-liter jars so that the liquid covers the vegetables well. We put it on sterilization. A half-liter jar boils for 40 minutes. After this time, close with metal lids and turn upside down until completely cooled.

Super tasty recipe for crispy cucumbers for the winter

In advance you should prepare tomato juice or simply grind overripe tomatoes in a meat grinder. Cucumbers can be taken in any size. If they are small, then leave them whole; large cucumbers can be cut. Add onion, cut into rings. Place all the ingredients into the pan, add salt and pepper. Place on the stove and bring to a boil. Boil for 5 minutes. The cucumbers should be thoroughly heated. Place hot cucumbers and onions into prepared jars and pour boiling juice over them. Close with lids.

Recipe for spicy, crispy and most delicious canned cucumbers

For this recipe Only the smallest cucumbers are suitable. They are the most delicious in winter.

For one kilogram of crispy you need to prepare 2-3 pieces. red chili pepper. It should first be cleared of seeds, cut into several parts and filled with vinegar. Leave to marinate for 3-5 hours.

Such method of preparing cucumbers perfect for winter storage. You need to put the cucumbers in a half-liter jar and fill them with vinegar. In winter, as you find it.

Place in jars greens for preservation. Add 5-10 pieces of pickled pepper. We fill the selected cucumbers tightly to the edges of the jar. Pour boiling water and leave to warm up for 30 minutes. After this time, drain the water and repeat the boiling and pouring process. Before the last pour of boiling water into a liter jar, add 1 heaped tablespoon of salt, 1 heaped tablespoon of sugar, 1 teaspoon of vinegar, 2 tablespoons of hot chili ketchup. Fill with boiling water and close with lids.

Winter-winter with such a delicious treat is not scary.

Quick pickled cucumbers

Quick pickled cucumbers

Ingredients:

• 3 kg cucumbers
• 50 g garlic
• horseradish leaves
• oak and black currant leaves
• 2 dill umbrellas

For the brine:

• 2.5 liters of water
• 280 g salt

Cooking method:

1. Cut off the tails of strong small cucumbers.
2. Place horseradish leaves and half of oak leaves on the bottom of the container.
3. Place the cucumbers on top, top with garlic, dill and blackcurrant leaves, cover with the remaining oak leaves.
4. Dissolve salt in boiling water.
5. Pour brine over the cucumbers, cover with a linen napkin and leave for 10-15 hours.
6. Pickles prepared according to this recipe should be stored in the refrigerator or cellar.

Cucumbers in cucumbers

Cucumbers in cucumbers

Ingredients:

• 1.2-1.4 kg small cucumbers
• 1-1.2 kg of overripe cucumbers
• 30 g salt
• spicy herbs to taste

Cooking method:

1. Before you pickle cucumbers using this method, overripe vegetables need to be washed, grated or chopped using a blender.
2. Add salt at the rate of 30 g per 1 liter of cucumber mass.
3. Place spicy herbs on the bottom of the jars, place a layer of small cucumbers on top, pour in a little cucumber mixture.
4. Place the next layer of cucumbers, pour in the cucumber mixture and then, alternating, fill the jars to the top.
5. Make sure that there are no gaps between the vegetables. Close the jars with nylon lids and store in a cool place.
6. The cucumbers will be ready in 2-4 weeks. After opening the jar, homemade pickles can be stored for no longer than 2-3 days.

Video: Pickling cucumbers in cucumbers

Cold pickled cucumbers

Cold pickled cucumbers

Ingredients:

• 1.7 kg cucumbers
• 10-12 cherry leaves
• 20 g horseradish root
• 20 g garlic
• 2 dill umbrellas

For the brine:

• 1 liter of water
• 50 g salt

Cooking method:

1. For this recipe for pickled cucumbers for the winter, you need to put cherry leaves, sliced ​​horseradish root, garlic cloves, and dill umbrellas at the bottom of a clean 3-liter jar.
2. Place the cucumbers tightly on top (up to the shoulders of the jar).
3. Dissolve salt in cold, unboiled drinking water (it is better to use spring or well water).
4. Pour the prepared brine into the jar, filling it to the top.
5. Cover with a plastic lid and place in a cool place.

Video: Cold pickling of cucumbers

Cold pickled cucumbers with sugar

Cold pickled cucumbers with sugar

Ingredients:

• 1.7-2 kg cucumbers
• 7-9 blackcurrant leaves
• 1 horseradish leaf, dill umbrella

For the brine:

• 1 liter of water
• 60 g salt
• 25 g sugar

Cooking method:

1. Before you pickle cucumbers for the winter using this method, you need to wash them, cut off the stems, and soak for 2 hours.
2. Place currant leaves and a dill umbrella at the bottom of a clean 3-liter jar.
3. Place the cucumbers and cover with a horseradish leaf.
4. Dissolve salt and sugar in cold drinking water (it is better to use spring or well water).
5. Pour the prepared brine into a jar, close with a plastic lid and place in a cool place.

Cold pickled cucumbers with vodka

Cold pickled cucumbers with vodka

Ingredients:

• 2 kg cucumbers
• 20 g horseradish root
• 10 g garlic
• 2 dill umbrellas
• 5-6 leaves of black currant and cherry

For the brine:

• 1.4-1.5 liters of water
• 80 g salt
• 50 g sugar
• 30 ml vodka

Cooking method:

1. Wash the cucumbers thoroughly and soak for 2-3 hours.
2. Place half of the blackcurrant and cherry leaves, an umbrella of dill, and chopped horseradish root on the bottom of a clean 3-liter jar. Then place the cucumbers tightly, topping with the rest of the leaves and garlic, and cover with a dill umbrella.
3. Pour salt and sugar into a jar, pour in cooled boiled water.
4. Cover with a nylon lid and shake until the salt and sugar dissolve.
5. Then pour vodka into the jar and close tightly with a plastic lid. Store homemade pickles in a cool place.

Pickled cucumbers

Ingredients:

1. 2 kg cucumbers
2. 35 g dill
3. 10 g horseradish root
4. 10g garlic
5. 5-8 leaves of black currant and oak

For the brine:

• 1 liter of water
• 60 g salt

Cooking method:

1. Line the bottom of the fermentation container with oak and currant leaves.
2. Place cucumbers on top, add grated horseradish root and garlic cloves, cover with dill.
3. To make the brine, add salt to the water and bring to a boil. Pour chilled brine over the cucumbers, press down with light pressure so that they do not float.
4. Leave at room temperature for 3-7 days. Remove mold and foam that forms daily.
5. Store prepared cucumbers in a cool place.

Video: Recipe for pickled cucumbers

Method No. 1

Lightly salted cucumbers

Ingredients:

• 1.5 kg cucumbers
• horseradish leaves
• currant and cherry leaves
• dill umbrella

For the brine:

• 1 liter of water
• 60 g salt

Cooking method:

1. To prepare lightly salted cucumbers according to this recipe, you need to put half the leaves and dill on the bottom of the container.
2. Place cucumbers of the same size on them and cover with the remaining leaves.
3. Dissolve salt in boiling water and cool. Pour cooled brine over the cucumbers, apply light pressure so that they do not float.
4. Leave at room temperature. The cucumbers will be ready in 2-3 days.

Method No. 2

Lightly salted cucumbers per day

Ingredients:

• 2 kg cucumbers
• 15-20 g garlic
• 2-4 peas of allspice
• dill umbrella
• horseradish leaf

For the brine:

• 1 liter of water
• 60 g salt
• 10g sugar

Cooking method:

Wash the cucumbers and cut off the stems. Place horseradish leaf, garlic and allspice into a jar. Place cucumbers on top, add an umbrella of dill. To make the brine, bring water with salt and sugar to a boil. Pour boiling brine over cucumbers. Leave at room temperature for a day.

The most delicious canned cucumber salads: homemade recipes

Cucumbers in tomato

Cucumbers in tomato

Ingredients:

• 1 kg cucumbers
• 500 g tomatoes
• 50 g garlic
• 50 ml vegetable oil,
• 50 ml 9% vinegar
• 50 g sugar
• 20 g salt

Cooking method:

1. To prepare canned cucumbers according to this recipe, you need to cut the vegetables into slices.
2. Pass the tomatoes through a meat grinder or grind in a blender, add vegetable oil, sugar, salt, bring to a boil and simmer for 7-10 minutes.
3. Add cucumbers, simmer for 10 minutes.
4. Add the garlic, passed through a press, simmer for another 5 minutes.
5. Pour in vinegar, mix well and remove from heat.
6. Place the salad in sterilized jars, roll up, turn over and wrap until cool.

Korean cucumber salad

Korean cucumber salad

Ingredients:

• 3 kg cucumbers
• 700-750 g carrots
• 100-120 g garlic
• 50 g parsley
• 200 ml vegetable oil
• 200 ml 9% vinegar
• 150 g sugar
• 75 g salt
• 10 g ground coriander
• 3-4 g each of ground cardamom, black and red pepper

Cooking method:

Before canning cucumbers using this method, they must first be soaked for 2 hours. Then cut into 6-8 pieces. Grate the carrots using a Korean carrot grater. Pass the garlic through a press, chop the parsley. Mix cucumbers, carrots, garlic and parsley, sprinkle with salt and sugar. Heat the oil, but do not boil, add spices. Pour the aromatic oil over the vegetables, add vinegar, stir and leave for 5-6 hours. Then place tightly in sterilized jars, pour in the released marinade. Sterilize jars for 12 minutes, 1 liter - 15-20 minutes. Roll up, 0.5 liter volume for 10 minutes, turn over and let cool.

Video: Korean cucumbers

Cucumber and carrot salad

Cucumber and carrot salad

Ingredients:

• 1.5 kg cucumbers
• 500 g carrots
• bunch of dill
• Bay leaf

For the marinade:

• 1 liter of water
• 50 g salt
• 75 g sugar
• 75 ml 9% vinegar
• 7-10 allspice peas

Cooking method:

1. Peel young carrots.
2. Cut cucumbers and carrots into slices about 5-7 mm thick.
3. Place a sprig of dill and a bay leaf on the bottom of the prepared jars. Lay out the vegetables.
4. For the marinade, bring water with spices, salt and sugar to a boil, pour in vinegar, remove from heat.
5. Pour hot marinade over vegetables.
6. Sterilize 0.5 liter jars for 10 minutes, 1 liter jars for 15 minutes. Roll up a salad of homemade canned cucumbers with carrots, turn them over and wrap until cool.

Video: Marinated cucumber and carrot salad

Cucumber salad “Latgale”

Cucumber salad “Latgale”

Ingredients:

• 1 kg cucumbers
• 200 g onions
• 50 g dill
• 35 ml 9% vinegar
• 40 g salt
• 30 g sugar
• 80 ml vegetable oil

Cooking method:

1. Before preserving cucumbers for the winter using this method, they need to be cut into circles 3-5 mm thick, the onions into half rings.
2. Combine vegetables, add chopped dill, salt, sugar, vinegar, oil, leave for 30 minutes.
3. Then place in half-liter jars, compacting to release the juice.
4. Sterilize for 25-30 minutes.
5. Roll up, turn over and let cool.

Cucumber salad “Nezhinsky”

Cucumber salad “Nezhinsky”

Ingredients:

• 1.5 kg cucumbers
• 500 g onions
• 50 ml 9% vinegar
• 50 g sugar
• 50 ml vegetable oil
• 30 g salt
• ground black pepper to taste

Cooking method:

1. Cut the cucumbers into slices 3-5 mm thick, and the onions into half rings.
2. Combine vegetables, add salt, sugar, pepper, leave for 20-40 minutes.
3. When the vegetables release their juice, put on the fire, bring to a boil and simmer, stirring, for 5-7 minutes.
4. Add oil and vinegar, simmer for another 10 minutes.
5. Place the hot salad along with the resulting marinade into sterilized jars, roll up and turn over.
6. Wrap jars of cucumbers preserved for the winter until they cool.

Video: How to preserve cucumber salad