Preparations for the winter from cut cucumbers. Salt sliced cucumbers for the winter

22.09.2019 Beverages

The excellent taste of cucumbers prompted culinary experts to search for various ways of preparing blanks. As a result, delicious recipes for pickled cucumbers (in barrels and cans, cold, hot and dry), pickled (without sterilization and with it, with vinegar, with citric acid, vodka, adjika, tomato paste and ketchup) appeared, as part of snacks - salads for the winter.

It will be difficult for an inexperienced housewife to independently navigate the variety of recipes, so the selection of proven recipes below will help you choose the most attractive blank recipe that meets the taste expectations and culinary skills. And a few useful tips, saved in the end, will help to avoid possible mistakes.

Cucumber recipe with photo

This method of preparing spicy cucumbers with ground black pepper will delight the whole family. The cucumber's taste is not spicy, but it has some zest. Nobody can refuse such crispy cucumbers.

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

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

Cooking time: 50 minutes

Quantity: 1 serving

Ingredients

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

Cooking instructions

All food and utensils must be clean. The jar requires sterilization. Boil the lid for twisting in advance. Wash currant leaves and dill greens, it is even better to pour over boiling water. Place the leaves and herbs in a jar.

Rinse the cucumbers very thoroughly. Trim each cucumber on both sides. Place the cucumbers tightly in the jar.

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

During this time, it will be necessary to separately make a marinade for future preparations. Boil water in a saucepan.

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

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

Put finely chopped pieces of garlic, black peppercorns and allspice into a jar of cucumbers.

Add black ground pepper. Add aspirin and citric acid.

Pour cucumbers in a jar with a ready-made, hot marinade. Tighten the cover with a wrench.
The jar must be stored upside down for the first 24 hours. Moreover, a jar with blanks should be well wrapped in a blanket.

Further storage is carried out in the basement.

Bon Appetit!

Crispy cucumbers

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

The number of ingredients, which is enough for four one and a half liter cans:

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

Preserving crispy cucumbers step by step:

Peel and chop onions in any way, then put them on the bottom of a prepared sterile jar along with bay leaves, pepper and fresh dill;
Trim the bottoms of the washed cucumbers and fill the jars with them. Cook the marinade from water, salt, sugar and vinegar, with which to fill jars of cucumbers;
After that, the jars, covering them with lids, put in a saucepan of boiling water for 10 minutes. It is imperative to make sure that the cucumbers are not overcooked. They should change color, but the green streaks should remain;
Then roll up the jars with the lids using a key and leave to cool. It is not necessary to wrap them up during cooling in order to maintain their crispness and elasticity.

Cucumber salad in jars

A canned cucumber salad is a great side dish or snack that doesn't require a lot of cooking. It will be enough just to uncork the jar and transfer its contents to a plate. There are many options for such an appetizer; every housewife has her own signature recipe. One of the simplest (not requiring sterilization) and delicious is a cucumber salad with onions.

The amount of ingredients and spices for one 1.5 liter can:

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

Canning method:

For clean, unripe cucumbers, trim approximately one centimeter on each side. Then cut them into thin slices, like for a salad. Fold into a saucepan of a suitable size;
Finely chop the well-washed and towel-dried dill with a knife. Then send after the cucumbers to the pan;
Remove the husk from the onion and chop it into thin half-rings. Cut the peeled garlic cloves lengthwise into two or more pieces. These vegetables are also added to the staple food;
After all the ingredients are crushed, sprinkle them with salt and sugar, pour in vegetable oil and vinegar. Add spices (allspice and hot peppers) Thoroughly mix the contents of the pan and leave to infuse for three and a half hours;
This time will be enough for all the ingredients to be saturated with the aromas of the spices. Now the saucepan with the salad must be put on the lowest possible heat (this is important!) And brought to a boil under the lid;
Before the vegetable mass boils in a saucepan, it must be gently mixed several times. Cook the boiled salad for about five minutes until the color of the cucumbers changes. It is important not to overcook here so that the shredded vegetable remains crispy;
After that, all that remains is to arrange the vegetables in sterile glass containers and close them with lids. It should be cooled upside down under a warm blanket.

Recipe for a liter jar

In Soviet times, pickled cucumbers could be found on store shelves exclusively in three-liter bottles. Now the situation has changed dramatically: both the food industry and housewives prefer to pickle small cucumbers in a small container (a liter or one and a half liter jar).

The process of pickling cucumbers in a liter jar:

Put the cucumbers soaked in cold water in a clean liter jar. While laying them, shift them into thin strips of carrots, chopped onions, cut a clove of garlic and herbs (a sprig of parsley or an inflorescence of dill);
Pour boiling water over the cucumbers twice for 10 minutes so that they warm up well. For the third time, pour the water from the cucumbers into a saucepan, add salt, sugar and spices (pepper, bay leaves, cloves or others) to it. Boil everything and pour the pickle over the cucumbers;
Roll up the cans and turn the lid upside down until they cool completely. For additional heating of the seaming, the cans can be covered with something warm.

Pickling cucumbers

Housewives use various methods of salting cucumbers for the winter, but the cold method is undoubtedly considered the simplest of them. It does not require a long sterilization of the workpiece, boiling the brine, the hassle of rolling the lids with a key and cooling under the blanket. It is better to store such a workpiece in a cool basement or in the refrigerator.

Cold method of pickling cucumbers step by step

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

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

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

Cucumbers without vinegar

Vinegar is often used as a preservative in winter preparations, but even without this product, you can prepare delicious crispy cucumbers for the winter. The duration of preparation of such a workpiece may take not five to six days, but the result will be worth it. Cucumbers are no worse than barrel cucumbers, but without the likelihood that they oxyderate.

Proportions of products for two three-liter cans:

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

Canning stages:

Put the prepared cucumbers (soaked and washed) in a large saucepan along with the herbs and cover with saline. Cover the contents of the container with a plate on which to set the oppression. A three-liter jar filled with water will suffice. So leave everything for two to five days;
When the cucumbers have the taste of lightly salted, you can proceed to the next stage of canning. Pour the brine into a separate bowl, but do not pour it out. Put cucumbers without greens in a prepared sterile container;
Boil the brine drained from the cucumbers and pour over the cucumbers in the jars. Soak for 10 minutes, then drain the brine again and repeat the procedure, only now the cans will need to be rolled up with sterile tin lids;
The jars of cucumbers turned upside down should cool down over a warm blanket. Then they can be stored in a dark place.

How to cook cucumbers without sterilization

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

On average, one liter can will require:

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

Algorithm of actions:

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

Korean cucumbers

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

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

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

Operating procedure:

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

Cucumbers with mustard

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

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

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

How to preserve:

Pour cucumbers with cold water and leave for several hours. Then wipe dry and cut lengthwise into quarters;
After that, sprinkle the cut vegetables with salt, mix and leave for three hours, stirring them from time to time;
Then pour the vinegar, sugar and mustard marinade into a container with cucumbers. Put the garlic and ground black pepper passed through a press, mix everything and leave to infuse for another hour and a half;
After the time allotted for marinating, transfer to jars and pour over the juice that stands out. Cover the jars with lids and sterilize in a bowl of boiling water for about 20 minutes. After sealing with lids, wrap the jars until they cool completely.

Cucumber with ketchup recipe

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

Canning sequence:

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

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

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

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

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

If you like slices of cucumbers, then here's another recipe.

Often when harvesting, you can come across cucumbers of "irregular shape" or already yellowed.

For cooking you will need (based on a 3-liter jar)
5 cloves of garlic
3 pieces of dill inflorescences
5 currant leaves
1 horseradish leaf
10 pieces of black peppercorns (or a slice of hot pepper).
To fill:
1 liter of water
100 grams of sugar
70 grams of salt
45 ml 9 vinegar

Before cooking, soak the cucumbers in cold water for 5-6 hours, then they will not taste bitter. Cut well-washed cucumbers into slices. Place the spices at the bottom of the jar, and cucumber circles on top.

Prepare the marinade (boil water with sugar and salt, pour in the vinegar after removing from the heat) and immediately pour over the sliced cucumbers. Cover the jars with lids and seal tightly.

Turn them over and wrap them in a blanket until they cool. In winter, cucumbers prepared in this way will be enough just to open, present immediately to the table.

Spicy, aromatic and very tasty - cucumber slices with garlic for the winter, a recipe with a photo, I hope you like it and come in handy. Preparations from cucumbers for the winter take a lot of time from the hostesses, but how can it be different if in winter you want to treat guests and relatives with your canned food. Having a jar of other pickles in the bins, guests will never take you by surprise. It is worth baking or frying potatoes, opening a jar of cucumbers and the table is no longer empty. Such cucumbers are perfect for a glass of intoxicants, men will be happy. I also advise you to try these.

- cucumbers - 0.5 kg.,
- garlic - 1 head,
- dill - 6 branches,
- sugar - 1 tablespoon,
- salt - 1 tsp,
- vinegar - 2 tablespoons,
- peppercorns - optional.

Recipe with photo step by step:

Prepare all required ingredients. Immediately you need to wash the jars thoroughly, then sterilize them in a convenient way. Boil the seaming lids in boiling water for 10 minutes. You can choose cucumbers of different sizes, soak them in cold water for 3-5 hours, then dry them slightly and cut the tails.
Cut each cucumber into slices of the desired size, as you like.

Prepare a deep bowl, transfer the sliced cucumbers into it.

Pour salt and sugar over the cucumbers. Pour in vinegar right away.

Disassemble the garlic into cloves, peel and rinse, dry. Chop the garlic into small pieces, finely chop the dill and add to the cucumbers. Stir everything and leave the cucumbers for 40-50 minutes, until they release enough juice.

Transfer the cucumbers to a saucepan and simmer for 5 minutes over low heat.

Pack the cucumbers in sterile jars and roll up immediately. Check the tightness, if everything is in order, put the cans upside down, throw in a blanket and leave for a day.

After a while, remove the workpiece into the cellar. Be sure to also look at how to prepare an equally tasty

Almost every housewife makes various preparations from cucumbers for the winter. This is due to the fact that these vegetables are affordable and have excellent taste, both fresh and canned. It is worth noting that cucumbers retain useful properties when salted and pickled, so salads and snacks made from them will not only bring gastronomic pleasure, but also benefit the whole body.

Today we will show you how to make a sliced cucumber salad for the winter. This preparation contains water, vitamins and minerals, as well as fiber. The presence of such a dish in the everyday winter menu will help prevent vitamin deficiency, remove toxins and toxins from the body, as well as reduce the level of harmful cholesterol in the blood and increase the absorption of proteins. This salad is also suitable for those who are on a diet, as it is low in calories: there are approximately 16 kcal per 100 g of the product.

Cucumbers cooked for the winter according to this recipe are sweet and sour and very crispy.

Features of the choice of cucumbers for harvesting

Any cucumber is suitable for harvesting, and this is its indisputable advantage. Even large vegetables, which are rarely used fresh, are great for making this snack.

Did you know? Name« cucumber» comes from the Greek "aguros", which means immature, unripe. And, indeed, this vegetable is especially good at the moment of incomplete maturity, since then it is filled with large seeds and covered with a thick skin.

How to prepare sliced cucumbers for the winter: a step by step recipe

Even a beginner in conservation can prepare such a salad. All the ingredients included in the recipe are absolutely available and are in season in every kitchen. Special equipment, knowledge and skills are also not needed, so let's proceed directly to cooking.

Required Ingredients

We will need:

cucumbers - 5 kg;
onions - 1 kg;
sugar - 5 tbsp. l .;
salt - 2 tbsp. l .;
vinegar - 100 ml (9%) or 1 tbsp. l. vinegar essence, diluted in 100 ml of water;
dill - 1 bunch (to taste);
black peppercorns - 0.5 tbsp. l.

Important! Dill in the recipe can be replaced with parsley or not add greens at all, it all depends on taste preferences. Hot peppers or garlic cloves can also be added if desired.

Kitchen appliances and utensils

In order to prepare a snack for the winter, you will need the following:

food processor or knife and cutting board;
large bowl;
spoon;
6 cans with a volume of 950 ml and 1 - 500 ml;
7 screw caps;
large pot for sterilization;
a few kitchen towels;
blanket.

Step by step recipe with photo

Peel, wash and cut the onion into half rings.
We wash the cucumbers and dry them on a towel. If you are using large cucumbers, then they need to be cut in half and then chopped into half rings, if the cucumbers are medium or small, then you can cut them into circles.

Place the chopped vegetables in a large bowl and add salt, pepper, sugar and mix gently with your hands.

Leave the salad bowl at room temperature for 30 minutes so that the cucumbers let the juice flow.

In the meantime, we are preparing jars, for the amount of vegetables indicated in the recipe, you will need 6 cans of 950 ml and one - 500 ml, but you can use cans of any volume that are more convenient for you.
The container for the preparation must be washed and dried.
After 30 minutes, the cucumbers have already started up the juice and we are returning to preparing the salad. Chop the dill finely and add to a bowl with onions, cucumbers and spices and mix thoroughly.

Add 100 ml of 9% vinegar or 1 tbsp. l. vinegar essence, diluted in 100 ml of water, and once again thoroughly mix the salad.
We lay out the resulting mixture in the jars, they need to be filled tightly by tamping so that the cucumbers let the juice flow.

Then the jars with the blank must be sterilized. To do this, put a towel on the bottom of the pan, pour water and place the jars so that they are "shoulder-length" in water, and put on fire. After boiling water, sterilize the workpiece for 15 minutes.
After the indicated time, we take the cans out of the water and tighten the lids tightly.
Turn over the container with the salad with the lid down and cover with a warm blanket until it cools completely.

A delicious appetizer of sliced cucumbers for the winter is ready, you can enjoy it in 14 days. By this time, the vegetables will be marinated and acquire the necessary taste.

Important! If you use cans of smaller volume, for example, 0.5 l each, then the sterilization time must be reduced to 10 minutes, and for 3-liter cans, respectively, increased to half an hour. The time frame must be respected as overcooked cucumbers will not be crispy.

How to store the workpiece correctly

It is ideal to store the salad jars in a cool, dark place with a constant temperature, such as a cellar or basement. But if this is not possible, it does not matter: since the snack has been sterilized, it can be perfectly stored in the apartment, but, of course, in a place protected from sunlight and at temperatures from 0 to +20 ° С.

What are cucumbers on the table combined with?

Such a salad can be either an independent snack or an excellent side dish for potatoes, porridge, meat or fish. Another advantage of this preparation is that it can be added to soups, for example, in a hodgepodge, pickle or potato, as well as when cooking stews, roasts and ratatouille. Cucumbers are so delicious that they will complement any culinary creation.

Did you know? Chilled fresh cucumbers in hot countries are consumed on a par with ice cream, their pulp perfectly refreshes, tones up and quenches thirst.

Now you know how to quickly and easily prepare a wonderful healthy cucumber salad for the winter. Such an appetizer will perfectly complement and diversify your menu, as well as saturate the body with useful substances and help it cope with some problems, such as high cholesterol, vitamin deficiency, constipation and disturbances in the digestive tract. Add your own "zest" to the recipe and enjoy the yummy!

Video: Recipe for harvesting cucumbers for the winter

Salad "Raw" from cucumbers for the winter

A raw cucumber salad for the winter will interest those who like to crunch fresh vegetables. A salad of crispy cucumber pieces, sweet onions, piquant spicy garlic, marinated in a little vinegar and without any heat treatment.

Garlic and vinegar are the preservatives in this recipe. Thanks to this, the taste of vegetables is kept natural, and in winter the salad will smell almost like fresh cucumbers. Excellent proportions of salt and sugar make it sweet. And a very big plus of this appetizer is that everything is done as simply and very quickly as possible. The whole process, together with the preparation, will take you no more than forty minutes. And another 12 hours, which the cucumbers must simply soak.

Products:

1. Small cucumbers - 3 kg

2. Onions - 250 gr

3. Sugar - 1 glass

4. Coarse salt - 100 gr

5. Vinegar 9% - 150 ml

6. Garlic - 200-250 gr

7. Dill - optional

How to cook salad "Raw" from cucumbers for the winter:

For the preparation of raw salad, we select strong, small cucumbers.

Overripe large vegetables will not roll up so crisp.

We cut them into circles, no more than a centimeter thick.

You can even chop them in half.

We send them to a convenient basin or pan.

The main thing is that it is convenient for you to mix the components in this dish. Cut the peeled onion heads into thin half rings or strips.

Separate the garlic cloves from the husk and grind to the consistency of minced meat. This can be done by passing them through a press or chopping finely and finely with a knife.

Sprinkle with sugar and salt.

Pour in nine percent vinegar. However, you can also use six percent.

Mix thoroughly, you can mix with your hands.

Now you need to let the cucumber salad soak in all the juices and aromas, for which we leave it in a cool place, moving it away from the stove. Can be taken out to the balcony if the sun's rays do not get there. Therefore, it is convenient to make a preparation for the night, so that in the morning you can simply pack the salad into cans.
Stir the salad a couple of times during the process. We prepare containers for preservation in advance. It needs not only to be washed, but sterilized. To do this, you can put it in the microwave with a little water on the bottom for 3-4 minutes. Or do the same in a well-preheated oven.

Put the salad into dry hot jars and immediately roll them up. You don't need to sterilize anything. Now you know how to make a raw cucumber salad for the winter.

Tips: It is best to weigh the garlic after it has been peeled. Since if you put a smaller amount of this ingredient, then the preservation can ferment.

Bon Appetit!

Another recipe for making cucumber salad (sterilization required)

Cucumbers are a great snack for lunch or dinner. From this amount of ingredients, 4 liter jars of the finished product are obtained.

Products:

1. Cucumbers - 4 kg

2. Sugar - 1 glass

3. Vegetable oil - 1 glass

4. Table vinegar 9% - 1 glass

5. Salt - 40 gr.

6. Black pepper, ground - 1 tbsp. spoon

7. Garlic - 3 cloves

8. Dill or parsley to taste.

How to make cucumber salad:

Cut the cucumbers into slices. Add all the other ingredients to the cucumbers: oil, vinegar, sugar, salt, pepper, herbs and squeezed garlic. We mix everything and leave for 4 hours so that our cucumbers let juice and infuse.

While the cucumbers are infused, we will start preparing the jars:

Wash the cans and sterilize them over steam, fill the lids with boiling water. Cover the sterilized jars with lids and leave them for later use.

After the time has passed, we put the cucumbers in sterilized jars and fill them with the resulting juice (a lot of juice is obtained).

Cover the filled cans with lids and sterilize (pour water into the pan, put a rag on the bottom of the saucepan, immerse the cans in warm water, bring the water to a boil and leave on low heat for 15 minutes).

We roll up the sterilized cans, turn them over and wrap them in a blanket until they cool completely.

Delicious, crispy pickles prepared according to this recipe are sure to decorate lunch or dinner on a cold winter day.

Bon Appetit!