The dream of every housewife. To achieve the desired result, very many of them have to go through a difficult path of trial and error. But in fact, it is not at all difficult to cook crispy pickled cucumbers for the winter, you just need to know a few important secrets.

For example, in order for pickled cucumbers to be tasty and crispy, they must be young, with thin skin and dark pimples, small (7-8 cm) and harvested no later than a day before pickling. Better, of course, if these are cucumbers from their garden. But if this is not possible, take proven cucumbers on the market. Before pickling, cucumbers must be soaked for 2 to 6, or even up to 8 hours (depending on the recipe) in cold water, changing it often. Moreover, the colder the water in which the cucumbers are pre-soaked, the more crisp the result will be.

Proven pickled cucumber recipes

Spices also need to be treated with due attention. For example, you should not put a lot of garlic, the cucumbers will turn out to be soft. But put cloves, allspice, black currant leaves and bay leaves as desired, they will not affect the result. Other spices can be added if required by the selected recipe. That's all. Choose a recipe, since we have found a lot of them for you, follow all the steps indicated in the recipes, and delicious pickled crispy cucumbers will dilute your cozy "cellar" with all kinds of preparations with their presence.

Crispy pickled cucumbers (method number 1)

Ingredients (for 1 liter can):
2 kg of small cucumbers,
2 cloves of garlic
1 carrot,
1 umbrella of dill,
1 sprig of parsley
1 tsp vinegar essence.
For the marinade:
1 liter of water
1 tbsp salt (with a slide),
2 tbsp Sahara,
5 black peppercorns,
3 cherry leaves,
3 carnation buds.

Preparation:
Soak the cucumbers in water for 6 hours, then place in jars along with garlic, carrots, dill and parsley. Pour boiling water over the cucumber jars and leave for 10 minutes. Drain and refill with boiling water again, then add sugar, salt, spices, leaves to the drained water and let it boil. Pour the cucumbers with the finished marinade, add 1 tsp to each jar. vinegar essence, roll up and wrap until it cools completely.

Cucumbers "Fragrant" (method number 2)

Ingredients for 1 L can:
cucumbers,
1 onion
1 clove of garlic
5 allspice peas,
1 bay leaf.
For brine:
500 ml of water,
4 tsp Sahara,
2 tsp salt,
4 tsp 9% vinegar.

Preparation:
Wash the cucumbers thoroughly, trim off the ends and soak for 3 hours in cold water. Put spices, chopped onion rings, garlic into the jar at the bottom. Then place the cucumbers tightly in the jar. Boil the brine, pour cucumbers over them and sterilize the jars for 10 minutes. Then roll it up, turn it over and wrap it up.

Pickled cucumbers (method number 3)

Ingredients (for a 3L jar):
1.8 kg of cucumbers,
2 umbrellas of dill,
1 horseradish leaf,
3-4 cloves of garlic
6-7 peas of black pepper,
2 currant leaves,
6 tsp Sahara,
3 tsp salt,
5 tbsp table vinegar.

Preparation:
Wash herbs and cucumbers under running cold water. Put greens, garlic and pepper into small pieces at the bottom of the prepared jars. Then put the cucumbers tightly in the jar, add salt, sugar and vinegar directly to the jar and pour cold water. Then put the jar of cucumbers in a saucepan with cold water and bring to a boil over low heat. Roll up the cans 2-3 minutes after boiling. Cucumbers must remain green at the time of rolling. Turn the jars over, cover and leave to cool.

Crispy pickles with grated horseradish and tarragon

Ingredients (for 1 liter can):
small cucumbers,
2-3 sprigs of parsley,
2 cloves of garlic
2 cherry leaves,
1 ring of sweet pepper,
horseradish leaves, dill, tarragon, hot pepper - to taste.
For the marinade (for 500 ml of water):
30 g sugar.
40 g of salt.
Bay leaf,
peppercorns,
70 ml of 9% vinegar.

Preparation:
For this recipe, choose small cucumbers (no more than 7 cm) without defects, bitterness and voids inside. Wash them and soak for 3 hours in cold water, then rinse with running water and cut off the ends on both sides. Place cherry leaves, horseradish, dill, parsley, peppers, garlic and tarragon on the bottom of 1 liter jars. Fill the jars with cucumbers, pour boiling water over and leave for 20 minutes, then repeat this procedure. Prepare the marinade by adding everything except the vinegar to the water (add when the water boils). Pour the boiling marinade over the cucumbers and roll up the jars.

Cucumbers "Lemon"

Ingredients (for a 3L jar):
1 kg of cucumbers
2-3 cloves of garlic
1-2 bay leaves
2 tbsp dill with seeds,
1 tbsp chopped onion,
1 tsp grated horseradish
1 liter of water
100 g of salt
1 tbsp Sahara,
1 tbsp citric acid
a few peas of black pepper.

Preparation:
Wash the cucumbers thoroughly, cut off the ends and soak in cold water for 3 hours. Put dill, bay leaf, horseradish, onion, garlic and peppercorns on the bottom of a 3 liter jar. Then put the prepared cucumbers tightly in the jar. Pour water into a saucepan, add sugar, salt, citric acid to it, bring to a boil and pour cucumbers in a jar with this boiling marinade. Cover the jar on top with a pre-sterilized lid and sterilize the cucumber jars in boiling water for 15-20 minutes. Roll up and leave to cool at room temperature.

Crispy pickled cucumbers in apple juice

Ingredients (for a 3L jar):
small cucumbers (how many will go into the jar),
2-3 peas of black pepper,
1 umbrella of dill,
1 sprig of mint
1 currant leaf,
2 carnation buds.
For the marinade:
Apple juice,
salt - 1 tablespoon for 1 liter of juice.

Preparation:
Scald the cucumbers with boiling water and cut off the ends. At the bottom of each of the jars, lay a leaf of currant, mint, add spices and fill the jars with cucumbers, and then fill them to the top with boiling marinade made from apple juice and salt. Sterilize the jars, almost completely immersed in boiling water, within 12 minutes from the moment of boiling, but no more, otherwise your cucumbers will not turn out crispy. When the time is up, roll up the cans with lids, turn over and wrap, leave in this form until it cools completely.

Pickled cucumbers with bell pepper, basil and coriander "Khrum-Khrumchiki"

Ingredients (for a 3L jar):
500-700 g of cucumbers,
3-4 sweet peppers
3-4 cloves of garlic
1 umbrella of dill,
1 horseradish root,
2-3 sprigs of basil,
1 tsp coriander seeds.
4 allspice peas,
3 black peppercorns.
For the marinade (for 1 liter of water):
4 tablespoons salt,
2 tbsp Sahara,
3 tbsp 9% vinegar.

Preparation:
Wash the cucumbers and cut off the ends, peel the seeds and cut into 4 pieces. Place dill, garlic, basil and peeled horseradish root at the bottom of the prepared jar. Then put the cucumbers and peppers tightly in the jar. For the marinade, add salt and sugar to the water, bring to a boil, remove from heat, add vinegar and pour cucumber jars with it. Cover and let sit for 15 minutes. When the time is up, drain the marinade and bring it to a boil again. Add coriander, peppercorns to the jar and pour the contents of the jars with hot marinade. Roll it up, turn it upside down, and put it away in a cool place the next day.

Crispy cucumbers marinated with mint leaves, onions and carrots

Ingredients:
2 kg of cucumbers,
1 small head of garlic
1 small onion
1 medium carrot
4 leaves of horseradish, cherry, currant,
1 sprig of dill with an umbrella,
3 sprigs with young fresh mint leaves,
1.2 l of water,
3 tbsp salt (no top),
2 tbsp Sahara,
3 tbsp fruit vinegar.

Preparation:
Select cucumbers of the same size, wash them, cut off the ends and soak in cold water for 5-6 hours. Put cherry, currant, horseradish and mint leaves, garlic cloves and carrots cut into slices at the bottom of dry sterilized jars. Put the cucumbers there, in the jar, tightly, to the very top. Arrange the onion, cut into rings, over the cucumbers, and the dill on the onion. Dissolve sugar and salt in water, let the water boil and pour cucumbers with this brine twice, and the third time pour vinegar into the drained brine, let it boil and add a little water. Pour cucumbers with this brine, roll up the lids, turn over and leave for 5-6 hours. And only then put it away for storage.

Cucumbers sweet and sour "Bulgarian style"

Ingredients (for 1 liter can):
cucumbers,
1 umbrella of dill,
1 horseradish leaf,
1 sprig of carrot tops,
5 allspice peas,
1 clove of garlic
water,
1 tsp salt,
2 tsp Sahara,
50 ml of 9% vinegar.

Preparation:
Soak the cucumbers in cold water for 1-2 hours. Put dill, horseradish leaf, carrot tops, black peppercorns and a clove of garlic in each jar. Add vinegar. Cut off the tips of the cucumbers and place them in jars. Pour cucumber jars with cold water (preferably filtered). Add salt and sugar to each jar. Place the jars in a container and fill it up to the hangers of the jars with cold water. Put on fire, bring water to a boil and sterilize cans for 5-7 minutes from the moment of boiling. Loosely cover the jars during sterilization. After that, roll up the jars, turn them over and, without wrapping them, cool to room temperature. After cooling, put the jars of cucumbers in the refrigerator for several hours (you can overnight), and then put them in storage.

Pickled crispycucumbers "Coniferous aroma"

Ingredients (for a 3L jar):
1 kg of cucumbers
4 young pine twigs (5-7 cm).
For the marinade (for 1 liter of water):
2 tbsp salt,
1 tbsp Sahara,
½ stack. 9% vinegar.

Preparation:
Wash the cucumbers, cut off the ends, pour over boiling water, and then ice water. At the bottom of the prepared jar, put half of the pine branches, then lay the cucumbers tightly, and put the rest of the pine branches between them. Pour sugar and salt into water, bring to a boil and immediately remove from heat. Pour cucumber jars with boiling water to the brim, cover with a lid and leave for 15-20 minutes. After that, pour the marinade back into the pan, bring to a boil, pour in the vinegar, stir and pour over the cucumbers with hot marinade. Roll up the cans, turn them upside down, wrap them up and leave for 2 days. Then store in a cool place.

Crispy cucumbers with oak leaves

Ingredients (for 10 1 l cans):
5 kg of fresh small cucumbers,
10 cloves of garlic
10 dill umbrellas,
10 black currant leaves,
10 oak leaves,
5 small horseradish leaves,
30 black peppercorns,
30 peas of allspice,
10 tsp grain mustard,
2.4 liters of water
3 tbsp salt,
5 tbsp Sahara,
150 ml of 9% vinegar.

Preparation:
Wash cucumbers well and soak in cold water for 4-6 hours. Put spicy herbs, black and allspice, cloves of garlic and mustard in clean and sterilized jars. Place the cucumbers on top tightly and neatly. For the marinade, pour water into a saucepan, add sugar and salt, let it boil, turn off the heat and add vinegar. Pour the cooked marinade over cucumbers in jars, cover them with lids and sterilize for 5 minutes from the moment of boiling. Then roll up, turn over and let cool slowly.

Pickled crispy cucumbers with oak bark

Ingredients (for 1 liter can):
medium-sized cucumbers,
2 cloves of garlic
½ horseradish leaf,
1 umbrella of dill,
2 cherry leaves,
1 black currant leaf,
3-4 peas of black pepper,
3-4 allspice peas,
½ hot pepper,
⅓ h. L. oak bark,
1.5 tsp salt,
1.5 tsp Sahara,
30 ml of table vinegar.

Preparation:
Soak the cucumbers in cold water for 5-6 hours. Divide the spices, oak bark and cucumbers into the jars. Pour boiling water over the contents of the jars, let stand until the next water boils. Drain the first water and fill the cucumbers with the second water, and again let them stand a little. After the second time, draining the water, add salt, sugar and vinegar directly to the jars, fill the jars with fresh boiling water and roll up.

Pickled gherkins with cinnamon

Ingredients (for a 3L jar):
cucumbers - how many will go into the jar,
15 carnation buds,
6 bay leaves,
3-4 cloves of garlic
1 tsp ground cinnamon
black and allspice peas,
1 small pod of hot pepper,
1.2-1.4 l of water,
2 tbsp salt (no top),
2 tbsp sugar (no top),
1 tbsp 70% vinegar.

Preparation:
Soak the cucumbers for 6-8 hours, cut off the ends, scald with boiling water and put in sterilized jars, pour boiling water for 20 minutes. Then drain the water and bring to a boil again. Pour salt, sugar, cinnamon, spices, garlic, hot pepper into a jar with cucumbers, pour boiling water, add vinegar to the jar, roll up and wrap.

Prepare crispy pickled cucumbers according to our recipe and crunch with pleasure in winter not only with snow outside, but also with delicious cucumbers at the table.

Happy blanks!

Larisa Shuftaykina

There are several dozen very tasty recipes for canning cucumbers for the winter in jars. When people talk about canned cucumbers or tomatoes, they most often mean canning with acetic acid.

Although this preservative can always be replaced with citric acid, or even canned vegetables based on apple juice. Several very simple and at the same time delicious recipes for preserving cucumbers for the winter are described in detail below.

First of all, a few words about proportions. Recipes can be very different. However, there are always only 4 basic ingredients in the composition - these are the cucumbers themselves, acetic acid (usually 9% table vinegar is taken), salt and water.

For flavor, you can add peppercorns, as well as horseradish leaves, mustard (powder or seeds) and young garlic cloves. A certain taste is given by tomato sauce and hot chili ketchup.

But berry leaves (cherry, raspberry, currant) and oak foliage make the cucumbers crispy. The fact is that they contain a fairly large amount of tannins, which make the skin denser.

Acids (acetic and citric) work in a similar way. It is only important to correctly observe all proportions - the approximate number of components for a liter and 3-liter cans are given in the table.

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

Crispy canned cucumbers: the most delicious recipe

This is a classic version of the preparation of canned cucumbers, and many housewives consider it to be the best. The base of the flavor is a balance between salty, sweet and sour. You just need to maintain the correct proportion between sugar, vinegar and salt.

Ingredients for a 3 liter jar

• 1.5-1.6 kg of cucumbers (medium size, all about the same);
• 1.5 liters of water;
• 3 tablespoons of salt;
• 3 tablespoons of sugar;
• 2 large spoons of vinegar 9%;
• 5-6 pieces of currant, raspberry, cherry leaves;
• 5-6 cloves of garlic;
• the same number of pieces of horseradish root (or 2-3 leaves);
• 5 dill umbrellas;
• pepper - 10-15 peas.

How to preserve cucumbers for the winter according to this recipe:

Step 1. First of all, you need to prepare the cucumbers. For preservation, pimply varieties are chosen, the size of the fruits is 10-12 cm long. All vegetables should be rich green, without yellowed parts - then everything will work out for sure.

Initially, the cucumbers need to be washed and soaked in cold water, held there for 3-4 hours. In the meantime, the jars are sterilized (10-15 minutes over boiling water or 3-4 minutes in the microwave).

Step 2. When everything is ready, you can start filling the jars with cucumbers - first put garlic and herbs, then cucumbers, then greens again; the top layer is again cucumbers.

Step 3. In the meantime, prepare the marinade - dissolve salt, sugar and vinegar in 1.5 liters of boiling water (pour it at the last moment so that it does not evaporate).

Jars are poured with this solution, allowed to stand for 7-10 minutes, then rolled up with iron or tightly closed with nylon lids. Cool under a blanket for 2-3 days, then put it in the refrigerator.

Canned cucumbers in jars are kept for at least a month for the winter, after which the product will be completely ready. You can only store it in the refrigerator for 1-2 years. And after opening, it is advisable to eat all the cucumbers in 1 week.

CANNED CUCUMBERS WITHOUT STERILIZED JARS

This option is also possible - it is enough to rinse the jars with boiling water, and the lids must be boiled. In this case, there is one interesting trick - dissolve a little aspirin in the marinade (2.5 tablets per 3 liters or an incomplete tablet per 1 liter of water). This will not affect the taste in any way, but it will definitely protect against bacteria.

Canning cucumbers for the winter: a delicious tarragon recipe

This option is very reminiscent of the classic barrel cucumbers: they turn out to be very aromatic, tasty and, of course, crispy. Tarragon is such a seemingly unremarkable herb that has a rich tarragon flavor, in which it resembles spicy anise.

Tarragon is a great additive for preserving cucumbers

It is he who will create the pleasant freshness of canned cucumbers - eaters can really get the impression that they have just been taken out of a wooden tub.

We will act in almost the same way as in the recipe described above.

Ingredients per liter jar

• small cucumbers 600 g;
• water 0.5-0.6 l;
• sugar and salt, 1 heaped tablespoon;
• vinegar 9% also 1 tablespoon;
• garlic - 2-3 cloves;
• horseradish - 1 sheet;
• tarragon - 2 branches.

How to cook:

Step 1. First, as usual, we prepare the cucumbers and sterilize the jars. We put fruits and greens in them.

Step 2. Prepare the marinade - dissolve all components in half a liter of boiling water. Pour into jars, roll them up.

Step 3. Cool the cucumbers in jars under a blanket for 2-3 days and put them in the refrigerator for the winter.

Crispy and sweet cucumbers in cans "like in a store" - how to preserve

Everyone knows the magnificent gherkins - these are miniature cucumbers rolled in jars that can be bought at any store. You can cook them yourself, and for this the product should turn out to be exactly pickled, and not just salted.

Ingredients (for a 3 liter jar)

• 2 kg of small cucumbers (up to 7-8 cm in length);
• water - 1.5 liters;
• salt 2 tablespoons;
• sugar 2.5 large spoons;
• mustard seeds - 2 dessert spoons;
• acetic acid 70% –2 teaspoons;
• peppercorns - 12-15 pieces;
• dill umbrellas - 5 pieces;
• horseradish - 1 sheet;
• garlic - 5 cloves;
• currant or cherry leaf - 5 pieces.

The sequence of actions step by step:

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

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

Step 3. Drain the water through a sieve or through a special lid.

Step 5. The marinade is poured into jars with cucumbers, covered with lids, cooled and put into the refrigerator the next day.

Canning cucumbers in liter jars: a recipe with apple juice

And this recipe is a real find for people who love sourness, but at the same time avoid using vinegar. Apple juice contains several weak acids, including malic acid itself and a little citric acid. In addition, it has a very pleasant aroma, and it is not that expensive.

The best option is to get the juice yourself by squeezing it out of any apples. An alternative way is to purchase ready-made apple juice, but always of high quality.

So, we canned cucumbers in liter jars according to this recipe.

Products:

• 0.6 kg of cucumbers;
• 0.6 liters of apple juice;
• salt and sugar - 1 tablespoon each;
• several dill umbrellas;
• pepper - a few peas.

How to curl cucumbers according to this recipe:

Step 1. Prepare the cucumbers (wash them, soak them in cold water, cut off the ends on both sides) and sterilize the containers.

Step 2. Prepare the marinade: bring the apple juice to a boil, after which salt and sugar are dissolved in it.

Step 3. Washed and scalded dill and cucumbers are placed in jars, poured with hot marinade.

Step 4. Close the lids on top, wrap them up, cool for 2 days and put them in a cold place.

It will turn out to be a little unclear pickle, but this is not scary - the main thing is that it will come out tasty and fragrant.

Canned cucumbers with mint, onions and carrots

For lovers of a refreshing mint aroma, this recipe for harvesting cucumbers for the winter in liter jars is perfect. In addition, the finished product looks very nice and impressive (as in the photo).

Components per liter can:

• vegetables 0.6 kg;
• water 0.6 l;
• vinegar - 3 tablespoons (concentration 9%);
• salt - 2 large spoons;
• sugar - half as much;
• onion - 2 small heads;
• carrots - 1 piece;
• fresh mint - 3 branches;
• currant and cherry leaves (optional and to taste).

How to close cucumbers:

Step 1. Prepare vegetables: wash cucumbers, peel and cut onions into half rings, and carrots into slices. We wash and sterilize the jars.

Step 2. Prepare the marinade in the traditional hot way - dissolve the spices in boiling water, and add the mint and vinegar at the end.

Step 3. Fill the jars: put cucumbers, onions and carrots, garlic cloves and green leaves. Fill with hot marinade, wrap, cool and send to the refrigerator.

Anyone can make delicious canned cucumbers. Precisely observing the proportions of different components during canning, you can get the most delicious marinade, which will then turn into a very pleasant pickle.

It's no secret that many people love it more than the finished product. This is what canned cucumbers are good for: nothing is lost in such a dish.

Bon Appetit!

Cucumbers are among those garden crops that are distinguished by high yields. Even if you have only planted a few rows of cucumbers, the harvest will be so plentiful that it will be unrealistic to consume all the vegetables fresh. But, in order to provide yourself with tasty preparations for the winter, cucumbers can be canned. There are a lot of recipes for winter preparations from cucumbers, and every year new canning options appear so that each housewife can stock up on preparations according to her own taste.

Cucumber preservation is considered a simple process, but it also has some nuances that must be taken into account. Only by observing all the details of the process, you will get a tasty preparation that can be saved until the next harvest. You will find the basic rules and simple recipes for canning cucumbers for the winter in this article.

Canning cucumbers for the winter

It is not difficult to collect a rich harvest of cucumbers, but it is almost impossible to eat all the vegetables fresh, even for a large family. But eating the entire crop fresh is not at all necessary, because cucumbers are quite suitable for making homemade preparations for the winter. The taste of this vegetable is perfectly complemented by various spices and herbs, as well as additional ingredients: gooseberries, currants, celery, etc.

There are a lot of recipes for canning cucumbers for the winter. Some of them are simple and suitable even for novice cooks, others require more thorough preparation. We will consider the main ways of preparing winter cucumber preparations at home, and detailed instructions for each recipe will help you choose the one that is right for you.

There are several ways to preserve cucumbers. In the past, our grandmothers used to use the pickling method, but now pickling is considered more relevant. Nevertheless, pickled cucumbers are not inferior in taste to pickled cucumbers, so we will present each of these recipes.

First of all, you should understand the difference between the canning process itself when pickling and pickling. In the first case, the safety of the vegetable is ensured by natural fermentation processes and the release of lactic acid. Therefore, it is recommended to store such blanks in a cool cellar, on the balcony or in the refrigerator.

Pickled cucumbers remain tasty and crispy thanks to vinegar, which acts as a natural preservative. Such blanks can be stored at room temperature, for example, in the pantry of a city apartment.

To make it easier for you to decide which method of preparing cucumber blanks for the winter is right for you, we will consider each of them in more detail.

Salty

Pickling cucumbers is a traditional way to preserve the harvest of this vegetable throughout the winter. In the past, cucumbers were salted in large barrels, but now other containers can be used for this purpose, for example, ordinary three-liter jars.

Note: Properly selected salt plays a key role in successful salting. It is better to take ordinary rock, but coarse salt without any impurities. Only in this case, the taste of the workpiece will turn out to be bright and rich. It is not recommended to use fine salt, as it can soften the cucumbers.

There are two main methods of salting: cold and hot. The first method is considered simpler, but you need to store the finished preservation only in the cold (in the cellar or refrigerator). In this case, the washed cucumbers are simply laid out in jars along with the selected spices, poured with cold water with salt dissolved in it and closed with nylon lids. In order for the lids to tightly seal the container, they must be preheated over hot steam. After that, the workpieces just need to be removed to a cold room. With this method of salting, the cucumbers will be ready to eat in a month.

The hot method is more troublesome, but cucumbers with such salting turn out to be more spicy and crispy. As in the previous case, the cucumbers need to be laid out in jars, but there is no need to add spices, since they will enter the brine. To prepare it, you need to dissolve salt in hot water, and add several dill umbrellas, horseradish leaves and roots, oak, cherry or currant leaves to it. The brine should boil for several minutes, after which it is poured into the jars while still hot. It is not necessary to cover the containers with lids, since the main task is to start the natural fermentation processes. We put the cans in a large basin, into which the excess brine will drain, and leave for a week. At the end of this period, add the missing amount of brine to each jar, tightly seal the containers with nylon caps and put them in a cool room for storage.

You can prepare pickles not only in a jar, but also in a large enamel saucepan. To do this, you will need 1 kg of small cucumbers, 2 liters of water, 2 heaped tablespoons of salt, a few cloves of garlic (from 1 to 3, depending on your preference), herbs and dill umbrellas (Figure 1).

Salting cucumbers according to this recipe is carried out as follows:

1. Cook the brine: dissolve the salt in hot water, let it boil a little and cool to room temperature.
2. Laying cucumbers: Cover the bottom of the pan with herbs, then put the garlic and washed cucumbers. Layers must be alternated until the entire container is full.
3. Fill: Pour the prepared cucumbers with brine so that the liquid completely covers the vegetables. Cover the workpiece with a saucer on top. You can also put oppression on top so that the saucer does not float up, and all the cucumbers are in the brine.
4. Salting: put the pot with cucumbers in a dark place. After a few days, you will be able to feast on lightly salted cucumbers, but if you want the vegetables to acquire a richer salty taste, leave them for another 5-7 days. In the process, you can try the workpiece to determine when it will be completely ready.

Figure 1. Correct pickling of cucumbers

If you think the cucumbers are already salted enough, you can always stop the fermentation process. To do this, it is enough to remove the oppression and the saucer, cover the container with a lid and put it in a cool place for storage.

Lightly salted

Lightly salted cucumbers are considered a seasonal delicacy, because it does not take much time for vegetables to acquire their characteristic taste. If the cucumbers stay in the brine longer, they will become just salty, and this is a completely different dish.

But for lovers of lightly salted cucumbers, there is a special recipe that will allow you to feast on your favorite vegetable in winter. To prepare such a winter preparation, you will need the cucumbers themselves, water, bay leaves, garlic, mustard seeds and black pepper in a pot (Figure 2).

Cooking lightly salted cucumbers for the winter is carried out as follows:

1. Fresh cucumbers need to be poured with water for 2-3 hours. During this time, their pulp will absorb enough liquid and the winter preparation will turn out to be crispy. After soaking, the cucumbers must be thoroughly washed and the tails removed.
2. While the cucumbers are soaking, you can prepare the jars and lids. First, the containers must be rinsed with water and soda, and then sterilized. At the bottom of each jar we put a few sprigs of fresh dill, two cloves of garlic and a few bay leaves. Then fill the container tightly with cucumbers.
3. Next, we proceed directly to cooking. First, you just need to boil clean water and pour cucumbers in jars with it. The workpieces must be left to cool for 3-4 hours so that the water remains warm, but not hot.
4. When the pouring time has passed, you need to drain the water. It is she who will serve as the main one for making the marinade. In order to accurately calculate its amount, it is better to first pour the water into the floor in a liter jar or measuring glass and only then pour it into a saucepan.
5. After you have drained all the water, you can start preparing the marinade. For a liter of liquid, you will need 2 tablespoons of salt, 7 tablespoons of sugar, and 150 ml of regular nine percent table vinegar. We add all these ingredients to the water, let it boil and boil for a few minutes.
6. While the marinade is being prepared, add a teaspoon of mustard seeds and 5 black peppercorns to each jar.

Figure 2. Lightly salted cucumbers with mustard for the winter

After that, you just need to pour the cucumbers with hot marinade and immediately roll up the lid. Next, the jars need to be turned over so that all the ingredients are evenly mixed. But it is not recommended to turn the containers upside down: if they cool in their usual position, the cucumbers will turn out to be crisper.

There are many modern recipes for crispy pickled cucumbers for the winter, but we suggest you preserve according to an old recipe that has not lost its relevance now.

To make the marinade, you will need 5 liters of water, 10 tablespoons of rock salt, 20 tablespoons of sugar, and 500 ml of nine percent vinegar. From the spices, you will need one horseradish and laurel leaf, 1 large clove of garlic, 5 black peppercorns and 1 dill umbrella. If desired, you can add a pod of hot pepper to the workpiece (Figure 3).

Note: This amount of marinade is sufficient for a fairly large amount of cucumbers, but if you are not canning too many vegetables, you can safely divide all the ingredients in the marinade in half.

Cooking crispy pickled cucumbers looks like this:

1. Fill the cucumbers with cold water for 8-10 hours and leave for the pulp to absorb the liquid. After that, the vegetables need to be washed and the ends trimmed.
2. We sterilize glass jars for canning or simply pour over hot water.
3. Put prepared spices in each jar.
4. We put a large saucepan on the fire, pour clean water into it and bring it to a boil. Put a batch of cucumbers in a colander and immerse it in boiling water for literally 30 seconds. After that, immediately put the vegetables in the jars. This procedure must be carried out with all cucumbers.
5. Next, you need to cook the marinade, mixing all its components, and distribute hot to the jars. Cover the containers with lids and leave for 5 minutes.
6. After that, pour the brine into a saucepan, boil it again and pour it into the jars again. This procedure must be repeated three times.

Figure 3. Steps for preparing crispy pickled cucumbers

Next, the cans just need to be sealed with lids, turned upside down and left to cool at room temperature. These cucumbers are delicious and crispy. If you like more savory flavor, you can use more horseradish, garlic, or pepper.

Canning cucumbers: stages

Modern housewives prefer canning and pickling cucumbers, whereas in the past this vegetable was predominantly salted in barrels or other large containers. This is due solely to the convenience of storing winter preparations in jars, but if you have a suitable container and place to store it, you can always pickle cucumbers, cabbage or other vegetables.

Preserving cucumbers for the winter includes several important stages that relate to the preparation of the vegetables themselves, as well as the jars in which they will be stored. The preparatory stages cannot be ignored, since the storage duration of the blanks will depend on this.

Preparing cucumbers and jars

At first glance, it seems that absolutely any cucumber can be rolled into a jar. This is partly true, but the result of such canning may not be at all what you expected.

Note: For pickling and canning, only special varieties are suitable - with large pimples and black thorns. Small cucumbers with small white pimples are only suitable for fresh consumption.

If you have a very large harvest of salad cucumbers, you can still make a blank out of them, but it is important to consider that they are only suitable for canning in the form of salads with other vegetables. In addition to the variety, it is important to choose the right cucumber and the optimal ripeness. Overripe fruits of a yellowish or brown hue are not suitable for winter harvesting, since their skin is too hard and the flesh is loose. But you shouldn't throw away such cucumbers either: they can be peeled, grated and used as a basis for making brine.

Medium-sized cucumbers are considered suitable for canning, from 7 to 9 cm in length. It makes no sense to harvest smaller fruits for the winter, since they have not yet acquired a characteristic taste and aroma. The only exception can be pickles and gherkins, which can be preserved very small (Figure 4).

Figure 4. Stages of preparing vegetables

There are other nuances of preparation that will help make delicious winter preparations from cucumbers:

1. The washing up: all fruits must be carefully washed. To do this, it is best to use a soft cloth or sponge, but not a brush, as it can damage the delicate skin of the vegetables.
2. Soak: after washing, the cucumbers must be soaked in cold water. For a crop harvested from your own garden, 2-3 hours will be enough, and for purchased cucumbers, the soaking time is 7-8 hours, but if you have the opportunity, you can leave the vegetables in cold water overnight. Soaking is necessary so that the fruits absorb as much moisture as possible, and during storage, voids do not form in their pulp. Thanks to this, the cucumbers will be juicy and crispy.
3. Preparation of containers: in the past, cucumbers were pickled and canned in large barrels and three-liter jars. But such containers are only relevant for large families. If your family consists of only three people, a liter or half-liter can will suffice.

In addition, you need to prepare in advance the spices that will give the workpiece a special taste and aroma. In this sense, the modern market provides a wide scope for imagination, but many prefer to use old proven recipes, adding currant, cherry, horseradish or oak leaves, pieces of horseradish root, garlic, mint and mustard to cucumber jars.

Sterilization of cans is a mandatory step in preserving cucumbers. The fact is that it is not customary to sterilize these vegetables together with the brine, since in this case the cucumbers will simply cook and will not be juicy and crispy.

To properly prepare the jars, you first need to rinse them. For this purpose, it is better to use regular baking soda rather than chemical dish detergents. It perfectly cleans dust and small dirt without leaving a chemical film on the glass surface. The jar is simply rubbed with soda, then rinsed with warm water and dried. Next, the containers need to be sterilized. To do this, you can use any convenient method: heat the jars over hot steam from a saucepan or kettle, or ignite in the microwave for 10-15 minutes (Figure 5).

Figure 5. Methods for sterilizing cans

If you are covering a lot of workpieces, you can use a regular oven as well. You need to put jars in it and only then turn on the oven. The temperature inside will rise gradually, so the glass will not burst from the difference in indicators. The duration of sterilization in the oven should be 20-25 minutes. During this time, you can boil lids in a separate saucepan, which also need sterilization.

How to roll cucumbers in jars for the winter

You can preserve cucumbers in jars both hot and cold. To do this, you will need salt, water, and your favorite spices. In the case of using vinegar, salting can only be carried out hot.

Note: It is better to use only ordinary rock salt without impurities. Only she gives the vegetables a bright taste. As a rule, a little more than 2 tablespoons of salt will be needed per liter of brine.

If you are using the hot method, dissolve salt in water, add oak and currant leaves to it, as well as a few dill umbrellas and pieces of horseradish root. The brine should be brought to a boil and allowed to simmer for a few minutes. After that, the ready-made liquid should be poured over the cucumbers, laid out in jars and left unrolled for a week, leaving them in a dark place at room temperature. The remnants of the brine also need to be saved. A week later, when part of the brine has evaporated, the missing amount of liquid must be poured and the jars must be hermetically sealed.

Cold-prepared cucumbers for the winter can only be stored in the refrigerator or cool cellar. For such a preparation, you need to put the washed and prepared cucumbers in jars and add your favorite spices to it. Salt is simply mixed with cold water and the resulting mixture is poured into jars of vegetables. Next, the containers must be sealed with plastic lids, preheated in hot water. Jars with blanks must be placed in a dark, cool place: vegetables will be ready for consumption in a month, but it is better to let them stand until winter.

Canned Crispy Cucumbers

The main purpose of preserving cucumbers for the winter is to keep the vegetables crisp while giving them a rich, spicy flavor and aroma.

To make such a preparation for the winter, you will need small cucumbers intended for canning, three cloves of garlic, one medium-sized carrot, several branches of dill and parsley umbrellas. Also prepare spices: 5 black peppercorns, two cloves, three allspice peas, a few currant and laurel leaves (Figure 6).

Separately, it is necessary to prepare the components of the marinade. Its amount will depend on the volume of the cucumbers. On average, a liter of water requires a heaped tablespoon of salt, two tablespoons of sugar and an incomplete teaspoon of vinegar essence (70%).

Crispy pickled cucumbers are prepared like this:

1. Cucumbers need to be carefully washed and soaked in cold water for several hours so that their pulp absorbs moisture.
2. Banks must be washed and sterilized in a convenient way. After that, all the leaves and spices need to be laid out in containers. Garlic is laid out with peeled cloves, and peeled carrots - in small blocks.
3. Each jar is tightly filled with cucumbers, adding garlic and carrots to them (one carrot and three cloves of garlic will be enough for one container).
4. Bring clean water without salt, sugar and vinegar to a boil and pour cucumbers with boiling liquid. Jars of boiling water and vegetables should stand for 10 minutes, after which the water must be drained and the procedure repeated.
5. For the third time, the water should already be boiled with the components of the marinade, but the vinegar essence should be added at the very end. When the mixture boils, cucumbers are poured over it and the jars are immediately rolled up with lids.

Figure 6. Marinating crispy cucumbers

After this, the containers must be turned upside down so that all the vegetables are evenly saturated with the marinade. Banks should be wrapped in a blanket and left in this position for a day. During this time, the containers will cool down and they can be hidden in the pantry.

Preservation of cucumbers without sterilization

Not all housewives like to sterilize winter preparations, because this process requires a lot of time and effort, and during the sterilization process it becomes too hot in the house. Fortunately, cucumbers are among those vegetables that can be easily rolled up into jars without the tedious process of sterilization (Figure 7).

The recipe for canned cucumbers without sterilization is very simple. Its main secret is in the right marinade. For a liter of water, you will need 2 tablespoons of salt, a tablespoon of sugar, and 2 tablespoons of regular nine percent table vinegar.

Pickling cucumbers without sterilization is carried out as follows:

1. Soak clean cucumbers in cold water for 2-3 hours, and then rinse again with running water.
2. Put the spices on the bottom of clean sterilized jars. For a liter container, you will need up to 5 grains of black pepper, 2 cloves of garlic, a dill umbrella, and a few sprigs of dill. You can also add some basil leaves.
3. We fill each jar with cucumbers, laying them out tightly to each other.
4. Next, he proceeds to prepare the brine. Add salt and sugar to the water, bring to a boil and boil for two minutes. While the brine is hot, they need to pour cucumbers in jars.
5. Cover the jars with lids, wrap them up and leave for 10 minutes.
6. After that, you need to drain the brine into one container, bring to a boil again and boil for 3-4 minutes. After that, turn off the fire, add vinegar to the marinade and fill the jars with cucumbers with the resulting mixture.

Figure 7. Canning vegetables without sterilization

After that, the containers need to be rolled up with lids, turned upside down and wrapped. When the pieces have cooled down, they can be transferred to the pantry for storage. Despite the fact that this recipe does not include sterilization, such cucumbers are stored just fine.

Preservation of cucumbers: savory recipes for the winter

Many housewives like to preserve not ordinary cucumbers, but savory vegetables, which will be an excellent addition to dishes. You can use garlic or hot pepper to spice up the blanks, but there are also more modern recipes, the component of which is chili ketchup.

Cucumbers, canned with this ketchup, have a pronounced pungency and serve as an excellent winter snack. Despite the fact that vegetables are heat-treated, they remain crispy, and ketchup gives them an original taste and aroma.

Cucumbers with chili ketchup

Canning cucumbers with chili ketchup is easy. Having just tried such a preparation once, you will make such preparations annually, since the finished vegetables really have an unusual taste (Figure 8).

Note: It is better to preserve such cucumbers in liter jars. This way you can be sure that vegetables of any size will fit into the container. In addition, it is better to cut the cucumbers into 4 pieces. This will soak them much better with the hot sauce, but will remain crispy.

For one liter jar, you will need cucumbers themselves, one or two bay leaves, a few black peppercorns and garlic. The ingredients of the marinade are Chili ketchup (300 grams), water (1 liter), vinegar 9% (300 ml), salt (1.5 tablespoons) and sugar (200 grams).

First of all, you need to pour cold water over the cucumbers and leave for 30 minutes. After that, the vegetables need to be washed and the ends cut off. Fill sterilized jars with spices, putting 2 cloves of garlic, 5 peppercorns and bay leaf in each. After that, lay out the cucumbers. If you are canning small vegetables, you can lay them out whole. If the fruits are large enough, it is better to cut them lengthwise into four parts.

Next, we start preparing the marinade. All its ingredients must be mixed in one saucepan, mixed thoroughly and brought to a boil. It is important that the number of components listed above is calculated for 3 liter cans. If you canning more vegetables, then the amount of marinade should be higher. When the marinade is ready, it is poured into jars, the containers are covered with lids and set to sterilize. For a liter can, the sterilization time is 10 minutes, but if you use larger containers, the sterilization time should be longer.

Figure 8. Winter harvesting with chili ketchup

After that, you just need to tightly seal the jars with lids, turn them upside down and let them cool at room temperature without wrapping them up.

Pickling cucumbers for the winter

The salting process is significantly different from canning or pickling. In the case of pickling, the preservation of a vegetable occurs due to the processes of natural fermentation and the release of lactic acid, while during pickling, the preservation of vegetables is ensured by hot water and acetic acid (Figure 9).

Cooking pickles for the winter is very simple. It is necessary to rinse the cucumbers in advance and fill them with cold water. In the meantime, we prepare and sterilize the jars. For this, it is better to take three-liter containers: even after opening, cucumbers in jars can be stored in the refrigerator for a long time.

The procedure for salting cucumbers for the winter will be as follows:

1. Put cucumbers and your favorite spices tightly in prepared jars (black and allspice peas, bay leaves, dill umbrellas, currant, cherry and oak leaves).
2. Prepare the brine: for this you need to dissolve the salt in cold water. On average, you will need three flat tablespoons of salt per liter of liquid. The amount of marinade is determined individually, depending on the number of cans.
3. The resulting liquid is poured into jars and covered with plastic lids.
4. The jars are left at room temperature so that fermentation processes begin inside the containers. Since the brine will flow out of the cans during the process, a large basin or pallet must be placed under them in advance.
5. After three days, the jars are topped up with brine so that the liquid reaches the top of the neck. After that, the jars must be wiped off with a clean cloth, tightly covered with lids and sent for storage in a cellar or another dry, dark and cool place.

Figure 9. Options for pickling cucumbers

It is only necessary to close pickled cucumbers with nylon lids, since tin cans do not allow enough air to pass through, and the fermentation processes that are actively occurring in cans can rip off such a lid.

A simple recipe for delicious crispy cucumbers for the winter is presented by the author of the video.

Cucumber is one of the most popular canning vegetables. Canning cucumbers does not require any complex skills from the hostess, and the rich harvest of cucumbers and their cheapness in the season make you think about how to most rationally dispose of natural wealth. The popularity of this snack is also explained by the fact that canned vegetables go well with any dish. So pickled cucumbers are a welcome addition to meat, poultry, ordinary potatoes, and any side dish.

Pickled cucumbers in jars

Pickled cucumbers for the winter are rolled with vinegar. Pickled cucumbers is easy. The marinade must be brought to a boil, pour cucumbers in jars and sterilized. You can add citric acid, spicy herbs to the twist. Pickled cucumbers are both an everyday snack and a festive table decoration, especially in the New Year. However, if you try, and seriously approach the issue of harvesting, having made a sufficient number of cans of canned cucumbers for the winter, then you will not have to wait until the holidays. You can regularly open pickled cucumbers in jars and enjoy their zesty taste.

Pickled cucumber recipe for the winter

We have already briefly described how cucumbers can be preserved for the winter. Let's dwell on some important details. Cucumber flavor can be set off and enhanced with the right additive. Someone uses black currant leaves, someone adds dill, tarragon and horseradish. However, in many ways this is a matter of taste and habit. Therefore, take the recipe for pickled cucumbers for the winter from the one whose cucumbers you liked. You can do "field research" - make different banks by signing where and what you put. For the next season, you will have to choose only the most successful recipe for pickled cucumbers for the winter.

Cucumber preservation is very popular in Russia. In addition to pickling cucumbers, you can also canned pickles without vinegar. It's popular. Cucumbers are salted in a cold way - soaked in cooled brine. Cucumbers are also fermented in barrels. Choose according to your taste! Canning cucumbers for the winter: work hard once, enjoy the whole winter!

Canned cucumbers for the winter are a popular and very juicy appetizer, from which various salads are prepared, used as a seasoning or a full-fledged dish for a festive table. Cucumbers, pickled with other fresh vegetables, spices and aromatic herbs, go well with hot meat dishes or side dishes, have a delicate, refreshing and characteristic only crunchy taste.

Quick seaming for the winter - an economical and tasty recipe

You can preserve fresh cucumbers in such a simple and traditional way with a minimum of ingredients, and the result is a juicy, crispy appetizer with a healthy and tasty pickle.

For the preparation of cucumbers according to the classic, fast technology, the following products and spices are required:

• fresh cucumbers (it is good to use Spring or other garden variety);
• dill and garlic;
• table salt and sugar.

First of all, the cucumbers are washed well, if desired, the stalks are slightly cut on both sides, and then the vegetables are soaked in cold water for 10-15 minutes.

The garlic is peeled and divided into cloves, the dill is washed and its branches are laid on the bottom of clean, sterilized glass jars, adding 3-4 cloves of garlic on top for each container.

After the cucumbers have stood a little in cold water, the liquid is drained, and the vegetables are placed in jars very tightly to each other. Pour all the ingredients on top with a warm, but not hot marinade, which consists of water with salt and a small amount of sugar.

The blanks are first closed with plastic lids, allowed to brew for 2-3 days, and then rolled up tightly and sent for longer storage.

Canned cucumbers with spices - a classic and juicy recipe

The classic marinade preserves the crispy properties of vegetables and gives them the special flavor that many love this simple and healthy snack.

For the preparation of winter seams, the following ingredients are used:

• fresh medium-sized cucumbers - 2-3 kg;
• garlic - 2-3 heads;
• dill, parsley and currants with horseradish;
• salt, sugar, apple cider or wine vinegar;
• allspice and mustard seeds.

First, the cucumbers are thoroughly washed under a running stream in a colander. Then leave the vegetables to soak in clean, cold water for 3-5 hours, depending on the size of the selected fruit.

Glass three-liter jars must be pre-washed and processed under steam or in an oven. Next, washed green leaves of horseradish and currants are placed on the bottom in them, and umbrellas and dill sprigs are placed on top, along with peeled garlic cloves.

While the cucumbers are soaking, prepare the marinade. It consists of water to which salt, allspice, a few laurels, mustard seeds and other seasonings are added to taste (you can add a little ground coriander, hot or cayenne pepper).

All spices are thoroughly mixed, brought to a boil, cooked for 10-15 minutes, constantly stirring the contents of the pan. 1-2 minutes before turning off the heat, pour in a tablespoon of vinegar essence and let the marinade brew.

Soaked cucumbers are tightly placed in jars with herbs and garlic, poured with cooked brine hot or cold. Containers with vegetables can be additionally sterilized in boiling water, then closed with metal lids and sent for storage to the cellar or to the balcony.

Pickled cucumbers with mint and hot pepper - a spicy snack

Vegetables pickled according to this recipe are very crispy, spicy and at the same time refreshing. The combination of fresh mint and hot pepper makes this appetizer ideal for serving with fried or baked meats and other juicy and hearty dishes.

To prepare such a snack, you will need the following set of products:

• fresh cucumbers of small (medium) size;
• fresh leaves of horseradish, mint, currant or cherry;
• garlic, allspice and cayenne;
• table salt, sugar and table vinegar essence (7-9%).

The first step is to prepare basic vegetables. The cucumbers are selected, the tails are carefully cut off from both sides, then soaked for 2-3 hours in clean, cold water.

In sterile glass containers, step by step all the herbs are placed - horseradish leaves, cherries, fresh mint, and a few peeled garlic cloves are placed on top.

After the cucumbers are infused in water, they are tightly and vertically laid out in jars and 1-2 small pods of hot peppers are added, whole or finely chopped.

All this is poured with hot marinade, which is prepared from water in combination with salt, sugar, bay leaves, sweet peas and vinegar. The mixture is poured in 7-10 minutes after the main seasonings boil at the very end of cooking. Next, you should sterilize the cans or immediately roll them up with lids, turn them over, let them cool to room temperature and send them for storage.

Canned cucumbers in a bag - a very tasty snack in 5 minutes

Pickling fresh cucumbers in a bag is an old recipe that can be used to quickly get a juicy, refreshing and crispy appetizer that is served as a side dish to hearty, hot dishes.

Only fresh, natural ingredients are used for cooking. Namely - salt, allspice dill, additional herbs (parsley, basil or cilantro) and garlic.

The cucumbers are selected, washed in cold water and, if desired, the ends are cut off on both sides. At this stage, you can additionally cut the fruits in a convenient way so that they are better pickled.

Dill, basil and parsley are washed and then finely chopped. Garlic is either crushed with a press, or cut very thinly with a sharp knife.

Sprinkle the cucumbers, mix by hand, add table salt, knead all the ingredients again and carefully pour the contents of the bowl into tight plastic bags with closing edges (these are sold in stores).

Or you can wrap the cucumbers with spices in a regular bag in a double layer and tie it tightly. Within a day after such salting, vegetables should be served on the table. Or add a little caraway seeds, mustard seeds, and then transfer them to plastic containers and store in the refrigerator. The taste of such cucumbers is very juicy and soft, they will decorate any table.

Vegetables marinated in tomato sauce - "lick your fingers" snack

Tomato sauce not only preserves the taste and crunchy properties of cucumbers better, but also gives the finished snack a unique aroma.

To prepare such preservation for the winter, take the following ingredients:

• fresh cucumbers - 2 kg;
• tomato paste or tomato - 250 gr;
• vinegar, salt, sugar;
• allspice, lavrushka and other spices to taste.

Tomato paste is taken either fresh from the store, and then bred in a marinade at the stage of its preparation, or made on its own.

To do this, pass juicy, overripe tomatoes through a blender or meat grinder and boil the resulting puree to the desired consistency.

The cucumbers are selected (it is better that they are the same size), washed and trimmed with tails on each side. You can soak them in clean, cool water for several hours.

Then they are laid out in sterile jars, each of which is filled with 5-7 peas of allspice, dry bay leaves, cloves of garlic and a couple of dill umbrellas.

Pour salt, sugar to taste, ground pepper, 2-3 leaves of lavrushka into a saucepan with water and bring the liquid to a boil. Then it is mixed with tomato paste, and at the very end add 1-2 tbsp. l. vinegar essence (per 1 liter jar).

The brine is allowed to boil for 10-15 minutes and hot cucumbers are poured into them, laid out in containers. They are tightly closed with metal lids and, after cooling, are sent to the shelves until winter.

Pickled cucumbers with onions - a very healthy and satisfying preparation

Cucumbers are often pickled not only whole, but also cut into slices or circles. The result is a very juicy, well-salted appetizer that can be served in combination with a wide variety of dishes and side dishes.

To prepare such a seaming for the winter, take the following ingredients:

• cucumbers and onions - 3 and 0.5 kg of vegetables;
• vegetable oil and table vinegar;
• allspice, bay leaf, cloves;
• table salt and 2 tbsp. l. Sahara.

After preparing all the products, they begin to wash the cucumbers. Then the stalk and tails are removed and the vegetables are cut into tight rings.

Peel the onion and cut it coarsely enough. Put 2-3 tablespoons of vegetable oil in clean and pre-sterilized glass jars and lay out sliced ​​cucumbers in layers, then onion half rings.

A liter of water is heated on the stove, brought to a boil and salt, the recommended amount of sugar, lavrushka, a few sweet peas and, if desired, dried cloves and other fragrant spices are added, they will definitely not spoil the final taste.

After the marinade has boiled for 10-12 minutes, a little wine or ordinary vinegar is poured into it, the heat is turned off and the cucumbers and onions laid out in jars are poured hot with the resulting brine.

Sterilization is optional, but 5-10 minutes of keeping the jars in a saucepan with boiling water will not harm them. After the procedure, the workpieces are wrapped with a warm cloth, turned over and sent for storage a day later.

Assorted tomatoes, marinated in the traditional way

Fresh tomatoes and cucumbers are pickled together or separately, but in the first case, in addition to juicy and tasty vegetables, a pickle is also obtained, which can be used as an additional ingredient in the preparation of other dishes.

The traditional technology of pickling tomatoes in combination with cucumbers includes seasonings such as:

• dill, currant or cherry leaves;
• bay leaf, cloves, hot pepper;
• garlic, vinegar, salt, sugar and ground spices.

The cucumbers are selected, washed thoroughly, trimmed around the edges and soaked for several hours in a basin, saucepan or bowl of cold water. The cans, like the seaming lids, are steamed or sterilized in another convenient way.

While the cucumbers are "wet" and the container is drying, prepare all the necessary greens. Dill is best used fresh, the same goes for other herbs, including parsley and currant leaves. Instead of the latter, you can also use green horseradish, which will add spicy notes to the appetizer.

Selected, slightly chopped greens are laid out on the bottoms of the cans, cucumbers are placed on top, pressed so that they enter the container as tightly as possible. The tomatoes are washed under running water, the stalk is removed and the whole is laid in 1-2 layers together with herbs and cucumbers.

Now all the ingredients are poured into containers with hot, slightly salted water. As soon as they stand for 10-15 minutes, the water is poured back into the pan, dry lavrushka, allspice, sugar, salt are added there.

All this is boiled over low heat, then poured hot into liter jars, each of which is preliminarily poured into 1-1.5 tbsp. l. vinegar or add the essence at the very end of cooking the marinade.

After pouring, the lids are rolled up tightly, the container is turned over, wrapped with a rug or blanket. After a few hours, I send the pickles for storage in a cool cellar or other suitable room.