Pickled and crispy cucumbers are perhaps the dream of any housewife. Most of them have to go a long way of trial and error to achieve the desired effect. But in reality, making crispy cucumbers for the winter is completely easy, you just need to know how to do it correctly.

How to preserve cucumbers for the winter?

Recipe number 1. Pickled and crispy cucumbers

• Two garlic heads;
• 2.2 kg of medium cucumbers;
• A sprig of dill;
• One carrot;
• 1 teaspoon of acetate;
• One bunch of parsley.

For brine:

• 4 teaspoons of salt and the same amount of sugar;
• One liter of water;
• 7 hot peppercorns;
• Three spoons of cloves;
• 3 cherry leaves.

Soak the cucumbers in water for 8-10 hours, then put them in jars along with carrots, garlic, parsley and dill. Fill the bottles and let stand for about 17 minutes... Pour the water and add boiling water again, then put salt and sugar, leaves, spices into the drained water and let the mixture boil. Pour cucumber jars with the prepared marinade, put 0.7 tbsp in each. tablespoons of vinegar, cover and wrap until cool.

Recipe number 2. "Fragrant" cucumbers for the winter

Products per liter bottle:

For the marinade:

• 2.6 tbsp. Sahara;
• 0.7 l of water;
• 2.6 tbsp. tablespoons of vinegar;
• 1.6 tbsp. salt.

Rinse the cucumbers well, cut off the ends and soak for 4 hours in water. Put garlic, onion, chopped into rings, spices at the bottom in a jar. Then place the cucumbers tightly. Let the brine boil, add it to the cucumbers and sterilize the bottles for 17 minutes. Then roll up, unfold and wrap up.

Recipe number 3. Pickled cucumbers for the winter

Components (for a can of 3 liters):

• Two dill umbrellas;
• 2.1 kg of cucumbers;
• 5 cloves of garlic;
• One horseradish leaf;
• 3 currant leaves;
• 7 tbsp. tablespoons of vinegar;
• 5 pieces. black pepper;
• 2.6 tbsp. tablespoons of salt and the same amount of sugar.

Wash cucumbers and herbs under running water. At the bottom of the jars, place the pepper, chopped garlic and herbs into small pieces. Then place the cucumbers tightly, add vinegar, sugar and salt and pour cold water. Then place the containers in a pot of water and let it boil over low heat. After a couple of minutes, after boiling, roll up the bottles, unfold, wrap up and let cool.

Recipe for crispy cucumbers with tarragon and grated horseradish

Products (per liter bottle):

For brine (for half a liter of water):

• 45 gr. salt;
• 85 ml vinegar;
• 35 gr. Sahara;
• Pepper;
• Bay leaf.

For this recipe, pick up small cucumbers (no more than 6 cm) without voids inside, bitterness and defects. Wash them and soak them in water for three hours, then rinse them with water and cut off the ponytails on both sides. Place horseradish leaves, cherries, parsley, dill, tarragon, garlic and peppers on the bottom of the bottles. Fill bottles with cucumbers, add boiling water and let stand for 27 minutes, then repeat this procedure again. Make a marinade by putting everything in the water except the vinegar (add when the water starts to boil). Pour the hot marinade over the jars and close them.

Recipe for "Lemon" cucumbers for the winter

Components (per bottle 3 l):

• A couple of cloves of garlic;
• A kilogram of cucumbers;
• 4.6 teaspoons of dill with seeds;
• A couple of bay leaves;
• 0.6 tbsp. tablespoons of grated horseradish;
• 2.5 tsp chopped onions;
• A couple of pcs. black pepper;
• 110 grams of salt;
• Litere of water;
• 2.6 teaspoons of citric acid and the same amount of sugar.

Wash green vegetables well, cut edges and soak in water for three hours... Put bay leaf, dill, onion, horseradish, pepper and garlic on the bottom of the bottles. Then place the prepared vegetables tightly. Add water to the container, put salt, sugar in it, set on the stove to a boil and add this boiling brine to the bottle. Cover them on top with a pre-sterilized lid and sterilize the bottles in boiling water for half an hour. Close and let cool.

Apple Juice Crispy Cucumber Recipe

Components (per bottle 3 l):

For brine:

• Salt - 2.6 teaspoons per liter of juice.
• Apple juice.

Scald cucumbers with boiling water and remove the tails. Put a leaf of mint, currant on the bottom of the bottles, add spices and fill the bottles with cucumbers, and then add hot brine made from salt and apple juice to the top. Sterilize the bottles by immersing them almost completely in boiling water for 15 minutes after boiling, but not longer, otherwise your cucumbers will not turn out crispy. When the time is up, close the bottles with lids, turn over and wrap them up, let cool in this form.

Recipe for pickled cucumbers with coriander, basil and sweet pepper "Khrum-Khrumchiki"

Components (per bottle 3 l):

For brine (per liter):

• 2.6 tbsp. tablespoons of vinegar;
• 4.6 teaspoons of sugar;
• 5.6 tbsp. tablespoons of salt.

Wash the cucumbers and cut off the ends, peel the peppers from the seeds and cut into 4 wedges. Place the garlic, dill, peeled horseradish root and basil on the bottom of the bottles. Then put the peppers and cucumbers tightly in the bottle. For brine, put sugar and salt in water, let it boil, remove from the stove, pour in vinegar and pour everything into a bottle. Cover and let it brew for 18 minutes... When the time is up, pour the brine into the container and let it boil again. In a bottle, add peppercorns, coriander and pour the brine. Close the lids, unfold, and let cool.

Recipe for pickled cucumbers with carrots, onions and mint leaves

Products:

Pick cucumbers of the same size, wash well, cut off the tails and soak in water for 8 hours. Place currant, cherry, mint and horseradish leaves, carrot cut into circles and garlic cloves at the bottom of the bottles. Here, in a bottle, put green vegetables tightly to the top. Top with sliced ​​onion and dill on top. Dilute salt and sugar in water, let the brine boil and pour the cucumbers twice with the marinade, and for the third time add vinegar to the drained marinade, let it boil and pour in a little water. Pour bottles with this marinade, close the lids, unfold and let cool.

Recipe for sweet and sour cucumbers "Bulgarian style"

Components (per liter jar):

• One dill umbrella;
• Cucumbers;
• One branch of carrot tops;
• One horseradish leaf;
• A clove of garlic;
• 6 pcs. allspice;
• 0.7 tbsp. tablespoons of salt;
• Water;
• 60 ml vinegar;
• 1.7 tbsp. tablespoons of sugar.

Soak the cucumbers in water for several hours. Put a horseradish leaf, a clove of garlic, dill, peppercorns, carrot tops in each bottle. Pour in the vinegar. Cut off the ends of the cucumbers and place them in the bottle. Then fill them with plain water (preferably filtered). Put sugar and salt in each bottle. Transfer them to a container with water poured over the hangers of the jars. Place on the stove, let it boil and sterilize 6-8 hours after boiling. Close the bottles loosely during sterilization. Then roll up the cans, unfold and, without wrapping it up, let it cool... After cooling, move the bottles for a couple of hours in the refrigerator, and then put them in storage for the winter.

Recipe for rolling pickled cucumbers "Coniferous aroma"

Components (per bottle 3 l):

• Four young pine branches (6-8 cm);
• A kilogram of cucumbers.

For brine (per liter of water):

• 0.6 cups vinegar;
• 2.6 teaspoons of sugar;
• 4.6 teaspoons of salt.

Wash the vegetables, cut off the tails, scald with boiling water, and then with cold water. Put half of the pine twigs on the bottom of the bottles, then place the cucumbers tightly, and put the rest of the twigs between them. Add salt water, add sugar, let it boil and remove from the stove immediately. Fill the bottles with hot water to the brim, cover and let it brew for 25 minutes... Then pour the brine back into the container, let it boil, pour in the vinegar, stir and pour the hot brine over the jars. Roll them up, unfold them, wrap them up and let them stand for two days.

Products (for 10 liter jars):

Wash the cucumbers thoroughly and soak in water for 5-7 hours. Put mustard and garlic cloves, pepper, spicy herbs in prepared jars. Place the cucumbers on top. For the brine, fill a saucepan with water, add salt and sugar, let the water boil, remove from the stove and pour in the vinegar. Pour the prepared brine into bottles, cover them with lids and sterilize for five minutes from the time of boiling. Then roll up, unfold and leave overnight.

Crispy Canned Cucumbers with Oak Bark Recipe

Components (per liter jar):

Soak the cucumbers in water for 8 hours. Place the cucumbers, oak bark and spices in the bottles. Add boiling water to the contents, let it brew until another portion of water boils. Pour the first and pour the second portion of water into the jars, and again let them stand a little. Then, pouring out the water, add vinegar, sugar and salt to the bottles, fill them with new boiling water and close.

Pickled gherkin with cinnamon recipe

Components (for a can of 3 liters):

• 16 carnation buds;
• cucumbers - how much will fit in the bottle;
• 4-6 garlic cloves;
• 8 bay leaves;
• Peppercorns;
• 0.6 tbsp. tablespoons of ground cinnamon;
• 1.3-1.6 liters of water;
• Hot pepper pod;
• 2.5 teaspoons of acetate;
• 4.5 teaspoons of salt and the same amount of sugar.

Soak the cucumbers for 5-7 hours, cut off the tails, pour over with boiling water and put in a bottle, add boiling water for 25 minutes. After that, pour the water and let it boil again. Put sugar, salt, spices, cinnamon, hot pepper, garlic in a bottle, pour boiling water, pour in vinegar, close the lids and wrap.

For pickled cucumbers to be really crispy and tasty, they must be young, medium-sized (6-9 cm) with dark pimples and thin skin, and also harvested no later than a day before canning. It is better, of course, if these are products from their own garden. But when this is not possible, then choose proven vegetables on the market.

Before preservation, cucumbers should be soaked for 4-8 hours (this will depend on the recipe) in water, periodically replacing it. At the same time, the cooler the water, where the vegetables are pre-soaked, the more crisp they will come out. Also, when pouring brine into cans, it is best to keep a kettle of boiling water nearby, just in case, if the brine accidentally spills a little, then it can be safely diluted with boiled water right in the bottles.

Preserving cucumbers in one-liter jars is a fairly simple way to preserve them for the winter. In this form, they will be able to stand in a well-ventilated area. more than one year without losing their taste. Marinade with this yummy is nice to open in winter and breathe in the perfectly preserved delicate summer aroma. What to use pickled cucumbers with is up to you, they can be served as appetizers with other marinades, as well as pickles, or served simultaneously with the first or second courses. Such a miracle will not leave anyone indifferent.

Now I want to turn your attention to vegetable pickles, although I will not forget about desserts. So check back often!

Well, I will not torment you, and I will immediately tell you what will be discussed today. We will talk about the most favorite snack in our country, pickles in jars.

This versatile dish is considered a real lifesaver. After all, crispy cucumbers always go with a bang. They go well with many products, so they make various salads, add to soups, or just eat them with fried potatoes, or serve as an appetizer to the festive table.

Be careful! This article provides recipes for pickled cucumbers only, not pickled cucumbers. That is, we will make a snack without vinegar.

The recipe for pickled cucumbers in jars for the winter for storage in an apartment

Of course, every housewife thinks that it is she who knows the best recipe for pickling green "crunches". However, I recommend that you familiarize yourself with different cooking techniques.

And I advise you to try the next option. It is characterized by natural fermentation, and the appetizer is obtained from a barrel. And also such preservation can be stored right in the house, in the apartment.

Ingredients:

For a 3 liter jar:

• Cucumbers - 1.5-2 kg;
• Salt - 75 gr.;
• Garlic - 5-6 cloves;
• Rye flour - 1 tsp;
• Spices: dill umbrellas, currant leaves, cherries, bay leaves, peas, hot peppers - at will and to taste.

Cooking method:

1. First rinse the can (3 liters) well and dry it. Then pour flour on the bottom, add half of the spices and put clean cucumbers to the middle of the jar.

2. Then add the rest of the herbs and place the cucumbers again.

3. Take a deep bowl and pour in some water, dilute salt in it. Pour this pickle into a jar. Then fill the jar with cold water to the top and cover with a lid.

At this stage, place a plate under the jar, as the brine may leak during fermentation.

Leave the workpiece in the room for 3 to 7 days. Everything here will depend on the air temperature and the desired acidity of the snack. It usually takes 3-4 days.

4. The sign of foam formation and a sour, not rotten smell will serve as readiness.

If you suddenly have mold on the surface, then remove it. Although, due to the addition of rye flour, it should not be there.

You shouldn't taste the cucumbers at this stage, as they are not yet fully salted, so you may be disappointed. And not worth it, the main "magic" will happen further.

5. Drain the brine from the jar into a saucepan and put on fire. Bring to a boil and cook for a couple of minutes. Next, pour a jar of cucumbers with boiling brine and cover with a sterilized lid. Leave for 15-20 minutes.

6. Now drain the brine again and heat it up again. Fill the workpiece a second time. Leave alone for 15 minutes. Well, for the third time, repeat the procedure: drain, boil and pour.

It is best to salt a large batch at once, 5-6 cans, and pour the brine into the same pan. Please note that the vegetables shrink slightly as you cook, and as a result they become more pliable. Therefore, 1 jar of cucumbers can be used for transferring to others, so that the fruits lie denser in the jars.

Crispy cucumbers in jars under a nylon lid in winter

In any kind of pickling fruit, the most important thing is the preparation of the brine. Therefore it is important to know how much salt per 1 liter of water need to put. Usually, for every liter of liquid, 1 or 2 tablespoons of ordinary table salt are put.

But if you also add sugar to the marinade, then it is better to put 2 tbsp. tablespoons of salt and 4 tbsp. tablespoons of sugar in 1 liter of water.

Ingredients:

Per liter jar:

• Cucumbers - 1 kg;
• Dill umbrellas - 2 pcs.;
• Grape leaves - 2-3 pcs.;
• Garlic - 3 cloves;
• Salt - 40 grams.

Cooking method:

1. Prepare all the ingredients, and wash the cucumbers well and soak in cold water for an hour.

2. Sterilize the jar and put a clean dill umbrella, grape leaves in it. And also peeled garlic, which is best cut into plates.

3. Now place the cucumbers and place one dill umbrella on top.

4. Fill everything on top with ordinary rock salt.

6. Then move the jar to the pantry, where it is cool, to stop the fermentation process. Store the snack all winter if you can resist, as it is likely that you will eat these crunches first.

Cold method of pickling cucumbers with mustard

If you have been reading my blog for a long time and are a regular guest of it, then you probably already know that I love everything spicy. Therefore, I like pickled cucumbers not just crunchy, but with a pungent spicy taste. Because of this, our family has a special recipe for a mustard and horseradish snack. Try this food too. Do not forget to write reviews later, whether you liked it or not).

Ingredients:

For a 3 liter jar:

• Cucumbers - 1.5-2 kg;
• Salt - 3 tbsp. spoons;
• Dry mustard - 1-2 tbsp. spoons;
• Horseradish leaf - half;
• Cherry, currant, oak leaves - several pieces;
• Garlic - 2-3 cloves.

Cooking method:

1. Wash the jars and cucumbers. Place the vegetables in a bowl and cover them with water, leaving them to soak for 2 hours. Scald the jars with boiling water. When time passes, wash the cucumbers again and cut the tails.

2. Put the spices in the prepared jars, and then the cucumbers. Put spoonfuls of salt on top and pour boiling water over it.

You need to use ordinary rock salt.

3. Cover the jars with lids and leave for a few days. As a result, a film should form on the surface of the brine. Remove it, but pour the brine into a saucepan and bring to a boil, cook for a couple of minutes, removing the foam.

4. And add dry mustard to the jars and pour boiling brine over everything.

5. Roll the blanks immediately and turn over.

6. Wrap a blanket and wait for the blanks to cool. Then put it away in a cool, dark storage area.

How to cook delicious pickles for the winter with vodka

Ingredients:

For a 3 liter jar:

• Cucumbers - 2 kg;
• Garlic - 10 cloves;
• Vodka - 3 tbsp. spoons;
• Horseradish leaf - 2 pcs.;
• Currant leaves - 5 pcs.;
• Cherry leaves - 5 pcs.;
• Capsicum hot pepper - 1 pc.;
• Onions - 1 pc.;
• Parsley - 1 bunch;
• Umbrella dill - 4 pieces.

For brine:

• Salt - 3 tbsp. spoons;
• Black peppercorns - 5 pcs.;
• Bay leaf - 4 pcs.;
• Water - 1300 ml.

Cooking method:

1. Sort out all the greens well from debris and rinse.

2. Sterilize the jars and put some of the greens, hot peppers, and onions, cut into slices, on the bottom.

3. Wash cucumbers in advance and soak in cold water for a couple of hours, and then cut off the tails. Then place in a jar on top of the greens.

4. Lay the remaining herbs, garlic, cherry leaves, currant and horseradish on top.

5. Now prepare the brine. To do this, dissolve salt in cold water, add spices, bay leaf and parsley.

6. Fill the jar with this brine and cover with a lid. Leave at room temperature for two days for fermentation to begin. Then the water must be drained into a saucepan, boiled and cooled.

7. Close the jar tightly with the lid and store in a cold storage room.

Pickled and crispy cucumbers without vinegar in jars

Once again I want to draw your attention to the fact that the classic concentration for brine without vinegar is 20%. But consider what kind of salt you will use, coarse or fine.

And according to the following video recipe, you can make a snack that will be perfectly stored at home. So if you don't have a cellar, take note!

Cooking pickled cucumbers for the winter without sterilization

Ingredients:

• Cucumbers - 2-2.5 kg;
• There are as many grape leaves as there are piece of cucumbers;
• Dill umbrellas - 1 pc.;
• Bay leaf - 2 pcs.;
• Garlic - 3 cloves;
• Black peppercorns - 10 pcs.;
• Salt - 100 gr.;
• Citric acid - 1 tsp.

Cooking method:

1. Wash the jar and pour boiling water over it, dry it. Put the spices in it according to the recipe, except for grape leaves, salt and citric acid.

2. Wash the cucumbers and wrap each vegetable in a clean grape leaf. Place in a spice jar.

4. Now drain the water into a saucepan and add salt and 1.5 tbsp. l. Sahara. Boil the brine and refill the jar with it. Pour citric acid on top and twist the workpiece. Turn the lid upside down, wrap it up with a blanket and leave to cool completely. Store in a place familiar to you.

So, pickled cucumbers occupy a special place in our diet and delight in the fact that they are easily and simply harvested. Therefore, do not be lazy in the summer, so that later you will crunch such a gourmet all year round. And by the way, if you are faced with the problem that the cans will swell, do not worry, the workpiece can be saved.

Just open the lid and rinse the cucumbers, and then put them back and add another 1.5-2 tbsp. tablespoons of salt, then cover with plastic lids. True, it is advisable to eat gherkins in the near future.

And that is all! I tell you goodbye and see you soon!

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This snack contains antioxidants that fight free radicals in the body. Pickles containing vinegar have also been shown to improve hemoglobin levels in people with diabetes. Plus, like all fruits and vegetables, they are rich in vitamins and minerals! But this does not mean that you can eat an immense variety. One small cucumber per day is considered the norm.

As a rule, cucumbers are salted in two ways: hot and cold. With the hot method of salting, be sure to use vinegar or some other preservative. And with the cold method, a slow fermentation method is used, which takes several days.

Whether you are a veteran of stockpiling or just learning how to do it, you need to know that the right pickles need to be crispy. And in order for you to get such greens at home, you need to know several features.

5 things to know before pickling cucumbers

• Always choose the freshest fruit when it is firm, dark green in color and covered with pimples. The less time the cucumbers spend in your fruit and vegetable container, the crisper they will be.
• When you salt the greens, it is advisable to cut off the germinal end (the end that does not have a stem). It may contain an enzyme that will soften the finished snack. And a soft salty snack is not to anyone's taste.
• If you cut the cucumbers into slices or circles to pickle, the larger the pieces, the more coherent and crispier they will be.
• One of the nice things about pickling yourself is that you can prepare the cucumbers to suit your taste buds. This doesn't mean you have to tamper with the vinegar / water balance (this ratio should remain the same so as not to spoil your pickles), but you can change the amount of garlic, dill, and pepper you add to each jar. Do you like garlic? Put in more cloves. Don't like spice? Do not add hot spices.
• Do not overdo it with the amount of salt. Salt takes on two main roles. First, it helps to remove water from the fruit, creating space for the brine to occupy. Secondly, it acts as a preservative, keeping pickles fresher for longer.

How to salt cucumbers for the winter? A simple recipe for crispy cucumbers without vinegar

Thanks to this simple recipe, you can prepare very fragrant, mouth-watering, tasty and most importantly crispy cucumbers for the winter. Despite the fact that the cans are closed with nylon lids, such an appetizer is perfectly stored all year round if kept in a cool place.

Ingredients for two 3 liters. banks:

• Cucumbers - 4 kg
• Salt - 200 gr.
• Horseradish root or leaves - 6 pcs.
• Currant leaves - 10 pcs.
• Cherry leaves - 10 pcs.
• Allspice (peas) - 10 pcs.
• Garlic - 10 cloves
• Dill umbrellas
• Water - 3 liters.

Preparation:

1. Before proceeding with salting, we need to wash and dry the leaves of horseradish, cherries and currants, wash and dry the cucumbers well, and also sterilize the jars.

If you use purchased cucumbers for salting, and not freshly picked from your garden, then they must be soaked in cold water for 1-2 hours, and then rinsed well in cold running water. Soaking will restore firmness to the cucumbers.

2. At the bottom of each jar, place equal amounts of horseradish leaves, umbrella dill, currant leaves, cherry leaves and garlic cloves.

3. Next, put the cucumbers as tightly as possible so that there is no free space. When you fill the cucumbers into half the jars, you can place a few more leaves of horseradish, currants, cherries and a couple of garlic cloves on top. Then we fill the jars with cucumbers again and fill them with peas on top.

4. Pour 3 liters of water into a saucepan, put on fire and bring to a boil. Remove it from the stove and add 6 tablespoons of salt (with a slide) to the water and stir until it is completely dissolved. Pour the resulting brine into jars. Each can uses 1.5 liters of brine.

5. After we have poured the brine into the jars, we need to close the jars with pre-prepared nylon lids for canning. To do this, pour boiling water over them and leave for 5 minutes so that they soften and it is easier to close the jars.

6. This is how you can quickly and easily pickle your favorite snack for the winter. With such cucumbers, you can cook vinaigrette, Olivier and delight yourself and your family with delicious dishes. Bon Appetit!

Delicious pickles from a barrel for storage in an apartment

According to this recipe, cucumbers were also harvested by my grandmother and mother for the winter. The advantage of this recipe is that these cucumbers can be stored at home, in an apartment, in case you do not have a cellar or underground. So, if you had the sad experience of storing jars of salty snacks in the past, now you don't have to be afraid. Cucumbers are obtained from a barrel, crispy, salty and very tasty.

• Cucumbers - 2 kg.
• Salt - 3 tbsp. l. (no slide)
• Black pepper (peas) - 10 pcs.
• Cloves - 1-2 pcs.
• Umbrella dill - 4-5 pcs.
• Citric acid - a pinch
• Garlic - 4-5 cloves (medium)
• Horseradish leaves - 1-2 pcs.
• Black currant leaves - 3-4 pcs.
• Cherry leaves - 3 pcs.
• Grape leaves (if any) - 2 pcs.
• Water - 1.5 liters.

Preparation:

1. Put a pinch of dill, black pepper, chopped garlic cloves, washed and dried leaves of horseradish, currants, cherries and grapes (if any) in a pre-washed and dried jar.

Don't put too much garlic in the jar. Its abundance will make the finished snack soft rather than crunchy.

If you like spice, you can add chunks of red hot pepper to the jar.

3. Pour salt into a measuring jug and fill it with a small amount of warm water. Mix well so that the salt dissolves and add cold water there. Fill our cucumbers with this brine.

4. Cover the jar with a lid and leave at room temperature for 3 days. After three days of fermentation, the brine will become cloudy and foam will form on the surface. But don't worry, it should be so. Remove the resulting foam, pour the solution into a saucepan and bring to a boil.

5. After we have brought the brine to a boil and removed the foam, pour our cucumbers in a jar with it. If for some reason you do not have enough brine, you can add boiling water.

6. Add a pinch of citric acid to the jar and roll up the jar with a tin lid. After we have rolled up the jar, turn it upside down and leave it that way until it cools completely. You don't need to cover it. The cooled cans can be removed to any place convenient for you. I wish you great workpieces!

Hot method of pickling with vinegar in liter jars

If you love pickles, you can easily cook your own with this simple recipe. These cucumbers go well with grilled steak, stews, or salad. And if you have family or friends who also love homemade preparations, you can please them by giving them a jar of delicious snacks.

Ingredients per 1 liter can:

• Cucumbers
• Water - 1 liter.
• Salt - 2 tbsp. l. (with a slide)
• Sugar - 2 tbsp. l.
• Vinegar - 1 tbsp l.
• Horseradish leaves - 1-2 pcs.
• Dill umbrellas - 2-3 pcs.
• Horseradish root - 1 pc.
• Garlic - 3-4 cloves
• Allspice (peas) - 3-4 pcs.

Preparation:

1. First of all, we need to pour cold water over the cucumbers and leave them for 1-2 hours.

2. Put horseradish leaves, dill umbrellas, horseradish root, cloves of garlic, and black pepper on the bottom of each jar. Then place the cucumbers tightly.

3. Let's start preparing the brine. Pour water into a saucepan, add salt, sugar and bring to a boil. After the brine has boiled, pour cucumbers with it. We cover the cans with tin lids. The lids must first be boiled for 2 minutes.

It is better to prepare the brine one liter more, as it may not be enough during the harvesting process.

4. Leave the jars with brine for 20 minutes. After this time, pour the brine into a saucepan and bring to a boil again. Pour boiling brine into jars up to hangers and add 1 tbsp to each jar. l. vinegar. Then add the missing amount of boiling water to the very edge.

5. Cover the jars with lids, roll them up and turn them upside down. Cover the jars with a warm blanket and leave them to cool completely. You can store such banks both at home and in the cellar or underground.

Lightly salted cucumbers for a 2 liter jar - recipe "You will lick your fingers"

I suggest you try to cook delicious and crispy cucumbers according to this simple, very interesting and unusual recipe. This method of salting will pleasantly surprise not only your household, but also your guests.

Ingredients for three 2 liter cans:

• Cucumbers (gherkins) - 2.5-3 kg.
• White cabbage leaves (by the number of cucumbers)
• Granulated sugar - 2 tbsp. l
• Vinegar 9% - 150 ml.
• Salt - 4 tbsp. l. (no slide)
• Currant leaves - 9 pcs.
• Cherry leaves - 9 pcs.
• Horseradish leaves - 3 pcs.
• Dill umbrellas - 6-9 pcs.
• Carnation - 9 pcs.
• Bay leaf - 3 pcs.
• Garlic - 6-8 cloves
• Black pepper (peas) - 15 pcs.
• Water - 3 liters.

Preparation:

1. Put 2 coarsely chopped garlic cloves, 1-2 dill umbrellas (depending on size), 3 cloves, 5 black peppercorns, 3 currant, cherry, horseradish leaves and 1 bay leaf in a dry sterilized jar. We disassemble the head of cabbage into leaves and wrap clean cucumbers in them, having previously cut off their tips.

The cabbage leaf should be fresh, soft and palm-sized. If you have a large bike of cabbage with large leaves, you can chop the leaves. You can pour boiling water over the hard leaves and leave for a couple of minutes.

Place the wrapped cucumber tightly in a jar. We repeat the procedure until we reach the middle of the jar.

3. When our can is full, we start preparing the brine. To do this, pour 3 liters of water into a saucepan and add 4 tbsp. l. salt and 2 tbsp. l. Sahara. We put the pan on the fire and bring to a boil. When the brine boils, pour vinegar into it and fill our jars with it.

4. Cover the jars with sterilized lids and place them in a saucepan with warm water. As soon as the water boils, we sterilize them for 10 minutes each.

Do not close the jars tightly with lids during sterilization so that excess air can escape from them.

5. After 10 minutes, take out the jars. Add boiling water to the brim, if the brine has boiled away and close them with lids. We turn the cans upside down, cover them and leave them until they cool completely.

Cold method of preparing salty snacks under a nylon lid

This old recipe makes cucumbers very tasty and crunchy. They can be eaten a few days after salting, or put in a cellar or refrigerator and enjoy their taste in winter. They are perfectly stored under a nylon lid.

Ingredients for a 3 liter jar:

• Cucumbers - 2 kg.
• Horseradish root - 5-10 cm long.
• Horseradish leaf - 5-10 cm.
• Cherry leaves - 4-5 pcs.
• Currant leaves - 4-5 pcs.
• Tarragon (tarragon) - 1-2 branches
• Sage - 1 sprig
• Dill umbrellas - 2-3 pcs.
• Garlic - 1 head
• Salt - 3 tbsp. l. with a slide
• Water - 1.5 liters.

Preparation:

1. Soak cucumbers in cold water for 2 hours. Put a horseradish leaf, peeled and chopped horseradish root, cloves of garlic, dill umbrellas, tarragon, cherry and currant leaves and sage in a clean dry jar.

2. Then place the cucumbers tightly. In one and a half liters of cold water, put 3 tbsp. l. salt and stir to dissolve the salt. Fill cucumbers with this water and cover with a nylon lid. We leave the jar in the kitchen until the brine becomes cloudy. When the brine becomes cloudy, it means the cucumbers are ready to eat. The brine becomes cloudy after about 3-4 days. If you want to leave such cucumbers for the winter, then they must be removed to the refrigerator, cellar or underground.

Video on how to cook pickles with mustard

I suggest you see how you can pickle savory crispy cucumbers with the addition of mustard powder. They are prepared very simply, they do not require sterilization, they do not need to be poured with boiling brine several times or wrapped up. This appetizer can be eaten as a separate dish, or you can serve it with potatoes or cook braised pork with it.

Step-by-step recipe for salting with vodka without sterilization

Cucumbers according to this recipe are crispy, juicy, aromatic and tasty like cask cucumbers. The pickling method is simple, but requires patience, because the natural fermentation process of cucumbers takes some time. But the taste of the appetizer is worth it.

Preparation:

1. Cucumbers must be washed well and soaked in cold water for a couple of hours. The jar is well washed and sterilized. At the bottom of the jar we put several branches of washed and dried herbs and cloves of garlic.

3. Add salt to cold water and stir until it is completely dissolved. Pour this salt water into a jar of cucumbers.

4. Leave the jar at room temperature for 4 days. After this time, pour the brine into a saucepan, bring it to a boil and boil for 5 minutes.

5. In the meantime, the pan with the brine is on the stove, pour cold water into the jar, close it with a nylon lid, shake it and drain it.

6. Pour vodka into a jar, and then hot brine.

7. Cover the jar with a sterilized lid and roll it up. Turn it upside down and leave it until it cools completely. When the jar cools down, it will need to be removed to the refrigerator, cellar or underground.

I wish you delicious and crispy pickles! I would be very glad to receive your comments, wishes and questions! If you have your own interesting options for salty snacks, please share them in the comments. Until next time!

Crispy cucumbers in one-liter jars are a very convenient option for harvesting for the winter. Among the different recipes for pickling cucumbers, one of the most popular is this particular cooking technology.

Liter jars are small, and at the same time they will mix in a lot of medium and even more small cucumbers. Everyone can salt them or pickle them in such containers. The main condition is to accurately observe the proportions, which are described in detail below.

First of all, let's figure out how to correctly name cucumbers - pickled or salted? In all cases, salt must be added to obtain the finished product.

But in the case of pickled vegetables, you additionally need to pour in a few tablespoons of vinegar (3 tablespoons per liter). This gives the dish a pleasant sourness and, moreover, makes the cucumbers very appetizing, crispy, which is important for the finished product.

If salted vegetables are prepared, no vinegar is added - it is enough to use only salt.

So, let's deal with pickling cucumbers - with proportions for a 1-liter jar:

Ingredients

• the cucumbers themselves need to be taken 500-600 g;
• the same amount of water (it is poured in such an amount that the liquid completely covers the vegetables);
• take 1.5-2 tablespoons of salt without a slide (30-40 g);
• sugar - half as much (this component is optional, you can not add it at all);
• dry mustard or seed - a teaspoon;
• allspice - 10 peas;
• garlic - 3 cloves;
• horseradish - 1 leaf or 2-3 small pieces from the root;
• cherries, currants, oak, raspberries - 1-2 leaves;
• dill - several umbrellas.

So the main ratio is cucumber / water (1: 1) and salt / sugar (2: 1). Although in a number of recipes you can find the same ratio of salt and sugar (1: 1). It is clear that in this case the brine will turn out to be noticeably sweet, so it would be nice to add 1-2 teaspoons of 9% table vinegar to it. After all, taste is precisely the balance of different components - in this case, sweet, salty and sour.

Salting cucumbers in liter jars for the winter: a recipe step by step

Step 1. First, we prepare all the necessary components. Of course, we will pay special attention to cucumbers - they need to be washed and soaked in cold water for several hours.

For liter jars, it is better to take small or even miniature fruits, which will be from 7 to 10 cm in length. In any case, they should all be about the same size.

Step 2. During this time, we wash the herbs, cut the garlic cloves into slices, and most importantly, prepare the jars. They need to be sterilized in the usual way - hold for 15 minutes over boiling water (steam) or for the same amount of time in the oven at 180 ° C. Another option is to stand for 4 minutes in the microwave, turned on at full power.

Step 3. Put garlic and herbs in jars.

Step 4. Now we put the cucumbers: the first ones are in a standing position, and the second row is simply laid on the first one, as shown in the photo. At the same time, add 2-3 dill umbrellas. The foliage of berries and oak can be pre-poured with boiling water for 5-7 minutes, and then put to the cucumbers.

Step 5. In the meantime, prepare the brine based on the indicated ratios. Dissolve salt and sugar in a saucepan or any other container.

Step 6. Fill the pickles with brine to the top. We cover with lids and send to stand for 2-3 days in a darkened (but not cool) place - for example, under the table.

Step 7. During this time, you need to periodically glance at the jars in order to remove the foam that forms on the surface due to fermentation processes. After that, you can roll cucumbers in iron cans or cover with dense nylon lids. We put it in the refrigerator, wait until at least a month has passed - and you can try.

Salting cucumbers in 3-liter jars for the winter: a simple recipe

And this recipe shows how to salt cucumbers for the winter in 3 liter jars, if there is practically nothing besides the cucumbers themselves. A minimum of products - a minimum of actions and a maximum of taste: this also happens.

It is clear that the proportions of the components remain exactly the same, but the total amount increases exactly 3 times, because this time we are preparing pickles for the winter in classic 3-liter cans:

Ingredients per 3 liter can

• medium-sized cucumbers (10-15 cm in length) - 1.5 kg;
• water - 1.5 liters;
• salt - 100 g (this is 5 level tablespoons or half a standard glass);
• sugar - 2 tablespoons;
• peppercorns - 12-15 pieces;

How to pickle cucumbers

Step 1. Preparing cucumbers and sterilizing jars - everything is as usual. We send herbs and garlic to jars.

Step 2. Now we lay the cucumbers tightly enough, as shown in the photo.

Step 3. Add salt and sugar (you can dissolve them in water beforehand, or you can dissolve them directly in a jar).

Step 4. Pour boiling water over the cucumbers - this is the so-called hot method. Its advantages are that you can immediately roll up the cans with lids and no longer wait until the vegetables are fermented.

You just need to wrap the jars in a warm blanket and cool for 2-3 days. Then we put it in the refrigerator for the winter.

Crispy pickles with vinegar: a simple recipe with a photo

And now let's not forget about vinegar. As already mentioned, if there is acid in the recipe (mostly acetic, but there is also citric acid), it is correct to talk about pickled cucumbers, and not about pickled ones, like pickled mushrooms or tomatoes.

However, whatever you call it, and most importantly - exactly observe the proportions and cooking technology. Then the cucumbers will turn out to be really tasty, crispy.

So, for the classic recipe for making pickled cucumbers for the winter, take the following components:

Ingredients (per 1 liter can)

• medium-sized cucumbers - 700 kg;
• water - 0.6-0.7 l;
• salt and sugar - 1 spoonful each without a slide;
• acetic acid 70% - 2 teaspoons;
• peppercorns - to taste;
• greens - a few umbrellas of dill.

Pickling cucumbers for the winter in jars with vinegar

Step 1. There are no trifles in the preparation of homemade preparations. In this case, it is very important to choose the cucumbers of the optimal size - they should all be approximately the same, and the fruits can reach a length of no more than 7-10 cm.

Then they will really turn out to be crispy, and they will look very attractive in the finished dish. First, the fruits are thoroughly washed, the tips are slightly trimmed and soaked in cool water (in the refrigerator) for 3-4 hours.

Step 2. Banks are pre-sterilized (hold for 15 minutes over boiling water steam or 3-4 minutes in the microwave, turned on at maximum power). At the bottom, you can immediately lay all the available greens (cherry, raspberry, currant leaves, as well as dill sprigs are appropriate). Berry leaves contain quite a lot of tannins, which guarantee really crispy pickles.

Step 3. In the meantime, you must first prepare boiling water. Cucumbers are laid in jars and poured with boiling water for 10-15 minutes. The lids can simply be placed on top, as long as you do not twist them.

Step 4. Now the water from the cans is poured back into the pot. You need to handle the vessels carefully - only with the help of a special mitten or potholder.

It's time to turn this water into a marinade. To do this, you just need to add all the spices to it and pour in the vinegar, bringing it to a boil again and immediately turning off the heat.

Step 5. The last stage - pour the marinade over the jars and roll them up. Let it cool for a day, then put it in the refrigerator.

The product will be ready after 3-4 weeks, and it can be stored this way for 1-2 years. But a dish from an open can is best consumed within 1-2 weeks.

NOTE

You can add a few cloves of garlic or a horseradish leaf to the marinade. This will add a spicy, tangy flavor to the finished dish. However, these components should not be abused either - 5-6 cloves of garlic and 1 medium horseradish leaf are enough for a 3-liter jar.

Cucumbers in jars for the winter "like in a store"

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. To do this, you will need for a liter jar:

Ingredients

• 600 g of small cucumbers (up to 7-8 cm in length);
• water - 0.6-0.7 liters;
• salt 1 level tablespoon;
• sugar 2 dessert spoons with a slide;
• mustard seeds - 2 teaspoons;
• acetic acid 70% -1 teaspoon;
• peppercorns and dill umbrellas - to taste;
• horseradish - 1 sheet;
• garlic - 3-4 cloves;
• currant or cherry leaf - 1-2 pieces.

Sequencing

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

Step 2. Put the 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). We drain the water through a sieve.

Step 4. The hot marinade is poured into jars of cucumbers and rolled up with lids, cooled and put into the refrigerator the next day.

Pickled cucumbers are a great alternative to pickles, although both of these dishes can be a good addition to the festive and everyday table. It is better to serve the finished product in a slightly chilled state.

Salting cucumbers for the winter with mustard in a cold way: a spicy recipe

Fans of pickled cucumbers will probably remember that along with the usual herbs, peppercorns and other components, some mysterious grains are also present in the solution. These are mustard seeds that give the finished product a very interesting flavor.

And to try such a pickle is a pleasure, not to mention the fact that it can be used to prepare various soups that have long become classic dishes of Russian cuisine.

For this recipe, we will need almost the same products (again, we will give the proportions in the case of a liter can):

Ingredients per liter jar

• 600 g of cucumbers;
• 0.5 liters of cold, purified (or settled) water;
• bay leaf and several leaves of currants, cherries;
• salt - 30 g;
• sugar - 15 g;
• pepper - a few peas;
• mustard seeds - 1 dessert spoon without a slide.

The sequence of actions is about the same, but not everything is so simple - there will be 1 surprise that may be useful to the hostesses:

How to salt cucumbers - recipe step by step

Step 1. First, wash the cucumbers and put them in cool water for several hours.

Step 2. Then we cut off their edges.

Step 3. And here is the promised surprise. Fill all the leaves and seeds of mustard with boiling water, let them stand for about 5-10 minutes (then drain the boiling water).

Step 4. Put herbs and peppers in pre-sterilized jars.

Step 5. Putting the cucumbers - it is best to put the first row on the ends, and then as necessary.

Step 6. Now we put the mustard seeds and close the jars, leaving them for 3 days, then roll them up with iron or close them with tight nylon lids. For a piquant taste, you can even add 2 tablespoons of ordinary vodka - for the sake of experiment, you can even decide on this interesting step. We put the cans in the refrigerator for storage.

Bon Appetit!

Fresh vegetables can now be bought all year round, however, winter greenhouse cucumbers are practically tasteless. Therefore, most housewives prefer conservation.

The salting process does not take much time, and it is a pleasure to open a liter jar with crispy cucumbers in winter. A large assortment allows you to choose pickled vegetables with or without vinegar.

Right choice

To feast on delicious cucumbers in winter, you need to know how to choose them correctly.

Here are some tips to follow when shopping:

• give priority to small vegetables up to 10 cm, they are much tastier and will look more beautiful on the festive table;
• pay attention to the color, all fruits should be bright green; if yellowness appears, then this is an old cucumber and cannot be used for salting;
• a big role is played by the color of the pimples, they should be black and white indicate that this is a greenhouse cucumber and it will not be crispy;
• before salting, try a vegetable, bitterness can only be determined in this way, it appears with insufficient watering.

It is still better to buy pickled cucumbers from housewives, and not on wholesales from a collective farm.

Classic version

When salting for the winter according to this recipe, you can get four crispy cucumbers, the addition of vinegar will provide them with long-term storage.

Ingredients:

• cucumbers - 3 kg;
• salt - 80 g;
• sugar - 150 g;
• vinegar 9% - 10 tbsp. spoons;
• garlic - 8 cloves;
• seasoning to taste.

Preparation:

• Wash the vegetables thoroughly, cut off the tails and cover with ice water and leave for 5 hours. This little secret will help them stay crispy.

• We sterilize the jars and put dill, horseradish leaves, etc. on the bottom.

• Place the cucumbers tightly and fill with boiling water. Leave in this form for 1 hour.
• We take a saucepan with a volume of at least 5 liters, add salt and sugar and pour out the water from the cans. We put on fire and boil for 10 minutes.
• Add to each container two cloves of garlic a couple of allspice peas and 1.5 tbsp. l. vinegar.

• Fill with brine and roll up.
• Turn it upside down and wrap it with a warm blanket.
• We store it in this state for two days, then put it in the pantry.

Cucumbers with vodka

For many people, the acidity of the stomach does not allow them to feast on pickled gherkins. A recipe for pickling without vinegar will help. The vegetables are just as crispy. For the first time, you can prepare a couple of liter cans for testing.

Ingredients:

• cucumbers - 2 kg;
• vodka - 100 ml;
• salt - 50 g;
• sugar - 80 g;
• seasonings.

Cooking steps:

1. Wash cucumbers and fill with cold water for 3 hours.
2. For the brine, take 1.5 liters of boiling water, add salt and sugar and keep on fire for 15 minutes.
3. We put vegetables in jars along with dill, horseradish leaves, black currant and allspice peas.
4. Fill with marinade and leave for 3 hours.
5. After this time, pour it into a saucepan and bring to a boil.
6. Add 2 tbsp to each container. l. pour vodka in the marinade, roll it up and put it under a warm blanket for two days.

In the finished dish, vodka will not be felt, it is necessary for long-term storage of the product.

Thermonuclear cucumbers

A great recipe for thrill seekers. For salting, you need small cucumbers, and essence instead of vinegar. All products are based on six liter cans. Thanks to a small nuance, in winter it will be possible to feast on crispy preserves.

Ingredients:

• cucumbers - 4 kg;
• salt - 5 tbsp. l .;
• sugar - 4 tbsp. l .;
• vinegar essence - 50 g;
• garlic - 12 cloves;
• carrots - 1 pc.;
• Georgian adjika - 7 tsp;
• seasonings.

Cooking phases:

1. Soak vegetables in cold water for 6 hours, changing it periodically.
2. We take 3 liters of boiling water, pour salt, at the end of cooking, add the essence.
3. My carrots, peel and cut into circles.
4. In each jar we put dill umbrellas, horseradish leaves, 2 cloves of garlic, after cutting them in half. Add slices of carrots for a couple of allspice peas, slices of hot, red and 1 tsp. Georgian adjika.
5. Pour the vegetables with brine and sterilize for 15 minutes each.
6. We roll up the lids and leave to cool.

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Mustard cucumbers

You can even get crispy cucumbers in winter using cold pickling, you don't need vinegar. But you need to store them in a cellar or refrigerator. The number of products in the recipe is based on three liter cans.

Ingredients:

cucumbers - 2 kg;

• salt - 1 glass;
• horseradish root - 1 pc .;
• ground mustard - 3 tsp;
• allspice black pepper - 6 peas;
• garlic - 6 cloves;
• seasonings.

Cooking method:

• We soak the cucumbers for several hours in cold water, if they have just come from the garden, then you can not do this. We choose vegetables of the same size, otherwise they will be salted unevenly.
• We sterilize jars and lids.

• We wash all the greens necessary for the marinade under running water.
• Put horseradish root, dill umbrellas, cherry leaves, black currant and allspice on the bottom of the jar.
• We put the cucumbers to the middle of the jar and repeat the layer of greenery, except for the horseradish root. We fill the container to the end.

• Dissolve salt in spring water, if this is not possible, then use cold, boiled. We take coarse salt, especially for preservation, in no case iodized.
• Pour 1 tsp into each container. mustard and fill with brine.
• We close the jars with plastic lids and put them in the refrigerator or cellar.

After two months, you will be able to taste delicious cucumbers with young potatoes.

Pickled sliced ​​cucumbers

Ingredients:

• cucumbers - 2 kg;
• onions - 300 g (2-3 onions);
• grated horseradish - 50 g;
• salt - 150 g;
• sugar - 100 g;
• currant juice - 200 g;
• allspice black pepper - 5 peas;
• tarragon and dill - 1 bunch each.

Cooking steps:

Peel the onion and chop it into rings.

• Peel and seed the cucumbers, cut into 4 pieces. Sprinkle with salt on top and leave in a cool place overnight.

• The next day we put them in jars, alternating with a layer of onions, horseradish, tarragon and dill.
• We combine currant juice with 1 liter of water, add salt, sugar, allspice and leave it for a day.
• After waiting for the right time, strain the brine into a saucepan and boil. Pour hot marinade into jars, close with nylon lids and cool.

• The preservation should be stored in the refrigerator.
• For flavor, you can add a few currant berries to the jars. Cucumbers will be crispy with a sweet and sour taste.

How to store

Thanks to the airtight closure and sterilization, the jars are perfectly stored at room temperature, for example, in the pantry. Adhering to the following tips, you can feast on conservation until late autumn:

1. We check that brine does not drip from the lids of the cans, otherwise an explosion is possible.
2. Make sure that there is no direct sunlight on the container, this may change the taste of pickles.
3. We monitor the contents of the cans, if it has become cloudy, mold has appeared, we throw it out without hesitation.
4. The air temperature in the pantry should not exceed 20 degrees.

If the cucumbers are corked with a nylon lid, then they can only be stored in the refrigerator or cellar.