You will need:

• 15 medium cucumbers
• Lavrushka
• Vinegar (two tablespoons)
• 5-7 pcs. pepper
• Dill
• Several cloves of garlic
• oak leaves
• Salt (a few tablespoons)
• black currant leaves
• One and a half st. l. Sahara

Cooking method:

1. Boil water.
2. While the water is on fire, you can start preparing the cans.
3. At the bottom, place garlic cloves with parsley, a bunch of dill, peppercorns, as well as oak leaves, horseradish and blackcurrant.
4. Spread out washed cucumbers in banks.
5. Particularly large cucumbers can be cut in half.
6. Put the jars on the metal and pour boiling water to the top.
7. Close the lid, wait 15 minutes.
8. It is necessary to drain the brine and bring it to a boil again.
9. While the water is on fire, it is worth adding sugar and salt to the jars, as well as pouring vinegar.
10. Pour boiling water over the ingredients again. Roll up the lids.

Knives are great for metal objects. You can also use a metal grill stand.

Recipe for delicious canned cucumbers in sunflower oil

You will need:

• Cucumbers (3-4 kilograms)
• bunch of parsley
• Salt (about four tablespoons)
• A little subs. oils
• Sugar
• Dessert l. pepper mol.
• Several cloves of garlic
• 1 st. l. 9% vinegar

Cooking method:

1. Slice medium sized cucumbers lengthwise. Those that are larger than average, into four pieces. Put them in the bank.
2. Finely chop the parsley, add it to the chopped cucumbers.
3. Pour a glass of sunflower oil into the jar.
4. Add a glass of vinegar to it.
5. Add salt and pepper.
6. Put in the garlic slices.
7. The mixture should stand for about 4-6 hours for the marinade to stand out.
8. Prepare sterilized jars in advance.
9. Put the cucumbers there, pour in the marinade.
10. Close them with lids. Sterilize for 20 minutes.
11. Roll up the jars, then put them upside down.

To prevent the jars from bursting, put them in the dark, in a dry place, and wrap them with a towel.

The easiest way to make delicious canned cucumbers

You will need:

• Cucumbers (1 kilogram)
• Garlic, few cloves
• Lavrushka leaf
• Salt (a few tablespoons)
• oak leaves
• Couple mustard seeds
• cherry leaves
• Dill
• The leaves are black. currants

Cooking method:

1. Place the sliced ​​cucumbers in jars.
2. Make a brine using water and salt.
3. Fill them with cucumbers, tighten the lids of the jars.
4. You need to wait a few days by putting the jars to ferment.
5. Drain the brine into the pan and boil it.
6. Wash the cucumbers, lay them out again.
7. Add dill, oak leaves, cherries, black currants and parsley.
8. Put mustard and garlic.
9. Pour boiling brine mixture over.
10. Start sterilizing jars. Hold for at least 20 minutes.
11. Wrap the jars and put in a dark place.

Cucumbers pickle well if kept for four days and kept in jars. room temperature.

Very fast lightly salted cucumbers without brine: a step by step recipe

You will need:

• A kilogram of cucumbers.
• Salt (a few tablespoons)
• A teaspoon of sugar
• dill umbrellas
• Several garlic cloves

Cooking method:

This method of canning is different in that you do not need jars. Cucumbers can be pickled in the usual plastic bag.

1. Cucumbers must be laid out in a plastic bag.
2. Add salt and sugar to them.
3. Put in a few umbels of dill and a head of garlic.
4. Water does not need to be used.
5. Cucumbers will release juice, marinate themselves.
6. Seal the bag and shake it well a few times to thoroughly mix the ingredients.
7. Place the cucumbers in the refrigerator.
8. The dish will be ready in six hours.

To salted cucumbers not bitter, cut off their ends.

Delicious canned cucumbers in tomato sauce

You will need:

• 4 kilograms of cucumbers
• Several garlic cloves
• Glass subs. oils
• Sugar (6 tablespoons)
• tomato paste taste
• 31 art. a spoonful of salt
• Half a glass of vinegar
• Ch. spoon of paprika
• Art. a spoonful of black pepper

Cooking method:

1. First, soak the cucumbers in cool water for a couple of hours.
2. Cut off the ends of the cucumbers.
3. Place the cucumbers in a saucepan.
4. Pour in sunflower oil, add sugar and salt.
5. Add pepper and paprika.
6. Squeeze out the garlic cloves.
7. On moderate heat, the sauce should be stewed for half an hour. After this time, check if you like the taste of the marinade.
8. Keep on fire for at least another 15 minutes. Then pour in the vinegar.
9. The mixture should stand without fire for another 15 minutes.
10. Place cucumbers in sterilized jars.
11. Fill them with marinade and sterilize for half an hour.
12. Close and wrap before they are completely cool.

For spicier pickled cucumbers, use a teaspoon ground pepper Chile.

A simple recipe for canned cucumbers with mustard

You will need:

• 4 kilograms of cucumbers
• Mustard powder (one tablespoon per jar)
• Coarse salt (no more than three tablespoons)
• Several cloves of garlic
• horseradish root
• cherry leaves
• The leaves are black. currants
• Dill
• celery stick
• rosemary branch
• Carnation

Cooking method:

1. Soak cucumbers. To do this, use only cold water.
2. Cut off the ends of the cucumbers. Carefully and tightly lay them on the banks.
3. Add celery, cloves, dill, mustard and rosemary.
4. After put fragrant leaves.
5. Squeeze out the garlic.
6. On the fine grater it is worth grating the horseradish root.
7. Make a brine using water and coarse salt. Fill them with banks.
8. Banks must stand for three days.
9. Drain the brine into a saucepan. Then bring the marinade to a boil.
10. Pour the brine back into the jars and close them.

Add mustard powder before closing the jar. If it is on top, it will help you avoid mold.

With citric acid

You will need:

• 3 kg. cucumbers
• medium carrot
• bell pepper
• Several garlic cloves
• Chili pepper pod
• salt spoon
• 10 pieces. peppercorns
• 5 pieces. allspice
• Several black leaves. currants
• cherry leaves
• A couple of dill umbrellas
• A teaspoon of citric acid
• Sugar (a couple of tablespoons)

Cooking method:

1. Place the cucumbers in cold water for at least a few hours.
2. Cut off the ends. Prepare vegetables.
3. Carrots are best placed in a jar in circles.
4. Cut the pepper lengthwise.
5. Put peppers and carrots in a jar.
6. Add seasoning leaves, as well as dill umbrellas, pepper.
7. Don't forget to add garlic for flavor.
8. Pack cucumbers tightly.
9. Pour the mixture with boiling water, close the jars with lids.
10. Wrap the jars in a towel and leave them like that for half an hour.
11. It is necessary to drain the water and bring it to a boil again.
12. Pour in salt and sugar. Keep the pot on fire for a few minutes.
13. Fill the jars with boiling water again and roll them up.

It is advisable to soak fresh, only picked cucumbers in water for up to 5-6 hours. Try to change the water every hour and a half.

Well, very tasty pickles (video)

Choose a recipe that will help you create the most delicious pickled cucumbers. There are several traditional options, as cucumbers are usually preserved. But try new ideas. For example, refuse brine. You can cook delicious salted cucumbers in their own juice. Or, instead of jars, make delicious sour-salted cucumbers in a plastic bag. It's a great alternative the usual way seaming.

Try new flavors. Add carrots, peppers and tomatoes to cucumbers. Vinegar can be replaced with citric acid, this will give interesting taste marinade. Experiment, then you will get unique, delicious pickles for the winter.

The season of harvesting vegetables, fruits and berries for the winter is in full swing. And we are not far behind, we have already made a lot of jam, frozen berries and mushrooms. Canned salads, cucumbers and tomatoes.

But the harvest is rich, especially a lot of cucumbers this year. Every day you shoot a small bucket from the bushes. Already as soon as they were not salted this year -,. But all these are “quick” options, you can’t stock them for the winter.

For longer storage, they must be preserved. And we have already done it in several very interesting ways - this, and a delicious recipe. But there are others, no less interesting ways, on which simply wonderful blanks are obtained.

We now live in our house, and I keep all the blanks in the basement. It is warm as it is in a normal room. And before we lived in an apartment, and I kept the blanks either in the pantry or just under the bed. So all today's recipes are suitable for storing jars in the apartment.

This is the most simple recipe for harvesting our green vegetables. This - should be in the piggy bank of every housewife. When you know, and most importantly understand how to cook in a simple way, then anyone, even the most complicated recipe will be valid.

Therefore, I propose to start with it.

We will need (for a 3 liter jar):

• garlic - 3 - 4 cloves
• hot chilli pepper - to taste
• black peppercorns - 10 pcs
• allspice - 3 pcs
• clove buds - 4 - 5 pcs
• horseradish leaf - small, or half
• currant leaf - 6 pcs
• cherry leaf - 8 pcs
• dill - 4 - 5 umbrellas with sprigs
• sugar - 3 tbsp. spoons
• salt - 3 tbsp. spoons
• vinegar 9% - 2 tbsp. spoons

For a 3 liter jar, you will need about 1.5 liters of water, provided that the jar needs to be filled tightly.

Cooking:

1. Wash the fruits and pour for 2 - 3 hours cold water. This will allow them to take in the missing moisture, which will subsequently make them tasty and crispy.

2. Then rinse again under running cold water and cut off the ends. If they are small, then you can cut off the tip only on one side, where the “tail” is.

Try to keep them all about the same size in the jar. This will allow them to marinate evenly.

3. Peel and cut the garlic into slices.

4. Rinse greens and leaves and scald with boiling water. Then discard in a colander.

5. Wash the jar thoroughly with soda and sterilize with one of known ways

• for a couple
• in the oven
• in the microwave

Rinse the lid for rolling with soda and pour boiling water over it, then cover with a lid to keep warm. Or boil it in a separate pan.

6. Put a piece of horseradish leaf on the bottom of the jar, about 5-6 cm long. Then lay out 1/3 of the dill and currant and cherry leaves, well, or about that part.

The horseradish leaf will not allow the brine to become cloudy, and the cherry and black currant leaves will not only give their flavor note, but will also keep the cucumbers crispy.

We will put the greens on the bottom, in the middle and on top. So roughly calculate where you put how much.

7. Cucumbers, respectively, will be located in two large layers. Therefore, we spread them on greens up to half the jar.

On each of the laid out layers lay out a little garlic. It must also be distributed evenly throughout the volume of the jar.

8. In the middle, lay out the second layer of greens and leaves, as well as a mixture of peppers.

9. Next, lay out the fruits, already to the very top. Sprinkle the layers with garlic. Leave room on top for another layer of greenery and leaves. Be sure to put another piece of horseradish on top.

Try to pack the fruits very tightly. The tighter you put them, the crispier they will be.

10. Pour salt and sugar on top, shake the jar slightly so that it all wakes up.

11. Put water to boil in a saucepan. Pour two liters into it for the first time. Then salt the excess.

12. Prepare vinegar, let it be ready, so as not to forget to pour it in when necessary.

13. When the water boils, carefully, so as not to burn yourself, pour it into the jar to the very top. Cover with a metal lid and let stand for 7 minutes. During this time, gently, but rather vigorously, rotate the jar from side to side to release air bubbles.

In order not to scratch the table with a jar during rotation, even before pouring water, place it on a rag or towel.

Do not open the lid!

14. Put a plastic lid with holes on the neck and drain the water into the pan. Put it back on the fire and bring to a boil.

At the same time, put the kettle on to boil. When refilling the marinade, it will be a little lacking. Therefore, we will need additional boiling water.

While the marinade is boiling, cover the jar with a metal lid.

15. As soon as the marinade boils, and the boiling water in the kettle is also ready, pour the marinade into the jar first, then the vinegar, and then add the missing water from the kettle.

The liquid should reach the very edge of the neck. So that when you close the jar with a lid, it even slightly overflows. From this moment on, it is strictly forbidden to open the cover.

16. The jar should again stand on a rag or towel. We will again rotate the jar for 5 minutes (periodically, of course) and expel air bubbles. They will still come out of the “butt” cut.

Do not open the lid!

17. After 5 - 7 minutes, tighten the lid with a seamer.

18. Then turn the jar over and cover with a blanket, leave it in this position until it cools completely.

19. Then turn over to the usual position and store. A dark, cool place, such as a pantry or basement, is suitable for this. In any case, do not store jars near heating appliances.

Such a blank is stored well for a year, or even two, unless, of course, it lives up to these times.

The product is moderately salty, moderately sweet, crunchy and tasty!

Video on how to preserve crispy cucumbers

According to this option, we, in our family, have been doing for a long time delicious preparations from cucumbers. We can say that this is our family recipe.

Its plus is that the fruits are always very tasty and crispy, and all thanks to only one of the ingredients - aspirin. The fact that we add it to the marinade allows us not to add a lot of vinegar to it. Therefore, vegetables are not sour at all.

Also, this method allows the workpiece to be well stored. When there are rich harvests, you make quite a lot of them, and it happens that you don’t even eat during the season.

So such a blank is quietly stored for two seasons.

Try to cook at least a couple of jars, and I think that you will always cook like this later.

By the way, the recipe was shot specifically for the Secrets of Home Economics blog. So I invite you to the channel, subscribe, and press the bell. Thus, you will be the first to see new publications.

How to cook delicious and crispy cucumbers

This recipe has another cooking option. The composition of the ingredients is the same. But here you can use a different bookmark and fill method.

To do this, we need two pots of water. Pour half the volume of water into one, and pour more into the second so that it is enough for pouring.

1. Put half of the greens, leaves and garlic on the bottom of a sterilized jar. Greens must be doused with boiling water. Put pepper and cloves there.

2. Put the cucumbers with cut ends into a colander and when the water in the incomplete pan boils, lower it, together with the contents, into boiling water. Stay there for 2 minutes.

Then quickly transfer everything to a jar.

3. Put the second part of the greens and garlic on top. Sprinkle salt and sugar.

4. Pour boiling water up to half, pour in vinegar and add the second half of boiling water.

5. Close the lid and roll up the machine.

6. Turn the jar over and leave it under the blanket until it cools completely.

I'm just sharing with you all the ways and options that I know so that you know them. But I myself use the filling in the first way, since I consider it more reliable in terms of heat treatment.

By the way, in both the first and second versions, we use two fillings only on the condition that the fruits are small.

If they are large, then it is better to pour three times. That is, they should be twisted during the third filling.

Harvesting for the winter without sterilization with aspirin

This is very good recipe, and according to it, in my opinion, the most delicious cucumbers. Although probably calling this or that recipe the most delicious is not entirely true. After all, everyone has different tastes, and if for one the most delicious vegetables obtained according to one recipe, then for another - according to another.

Someone likes sweet preparations more, someone, on the contrary, salty ones. Someone prefers cask flavor, and someone prefers a sour marinade.

Therefore, before I start describing the recipe, I immediately want to make a reservation that this is the easiest and most delicious recipe of all that I harvest, in my opinion. I have been preparing for it for a long time. And I got it from my mother, she still preserves them in this way. That is, it can be considered our family property.

And how many leaflets I have already written with his description, and distributed to my friends. And I know that many of them now only cook according to it. This means that they also recognized it as the most delicious. Which is incredibly nice.

I already have a similar description of it on my blog. According to this scheme, I canned, where, along with cucumbers, I pickled tomatoes, carrots, cabbage and zucchini. Therefore, I decided not to repeat myself and write how to preserve just cucumbers.

This recipe has one feature - I use very little as a preservative. vinegar essence and aspirin. And I don't sterilize. Interesting?!

The advantage of such a marinade is that the fruits do not turn out sour. I tried a lot of pickles while visiting. And many of them have the same drawback - they are too sour! And behind this acid, no other taste is felt. In this case, it turns out that it was possible to save the workpiece for the winter, but there is a big loss in taste.

The method proposed below corrects this shortcoming completely. And in winter, with each open jar, we have invariably tasty cucumbers in a light transparent brine. And you can crunch them even just like that, even add them to any salad, even cook the first and second courses with them.

We need for a 3-liter jar:

• cucumbers - 20 - 25 pieces (depending on size)
• small tomatoes - 3 - 4 pieces
• garlic - 3 - 4 cloves
• dill - 6 - 7 umbrellas (or less, but with branches)
• horseradish leaf - 0.5 pcs
• blackcurrant leaf - 4 pcs
• cherry leaf - 7 - 8 pcs
• tarragon - 1 sprig
• black peppercorns - 10 pcs
• allspice peas - 3 - 4 pcs
• red chilli pepper - to taste
• cloves - 5 buds
• salt - 3 tbsp. spoons
• sugar - 2 tbsp. spoons
• vinegar essence 70% - a little more than half a teaspoon
• aspirin - 2.5 tablets

A three-liter jar usually takes 1.5 liters of water, plus or minus a little. This is provided that the jar is filled very tightly. What, in principle, should be achieved.

Cooking:

1. Wash the fruits, put them in a basin or bucket and pour cold water over them. If the fruits are collected recently, then leave them in the water for 2 - 3 hours. If enough time has passed after their collection, then hold them in water for 4-5 hours. This will allow them to remain crispy for the entire period of long winter storage.

Always soak a vegetable with a margin, according to the principle "let it be better than not enough." You can never accurately calculate how many fruits we can put in a jar, it depends on their size.

2. After the time is up, drain the water, and rinse the fruits again thoroughly under running water. Then cut off the ends. Try the tip from the side of the tail, it should not be bitter.

3. Fold the fruit on a towel to drain excess water.

4. Rinse all leaves, tarragon and dill. Pour boiling water over them, hold in it for a minute, and pull out. Also put everything on a towel.

5. Peel the garlic, dividing it into cloves. If they are not very large, then leave them whole. If large, then cut into pieces.

Garlic is very tasty in a pickled state, and therefore I try to leave the cloves whole. And sometimes I even break the recipe and add a few more cloves than the recipe says. It doesn't interfere with the taste at all.

But don't go overboard with it, too much garlic makes finished product soft.

6. Wash the tomatoes. Make two or three punctures with a toothpick at the point where the branch is attached.

Tomatoes can not be added, but we will need them to give taste and better preservation. Tomatoes contain natural acid, and in part they can also be considered a kind of preservative.

7. Also prepare all the peppers, salt, sugar and 70% vinegar essence. I always use the essence in conservation, it is much easier for me to use it, and I never make a mistake with it.

Because often there are recipes where it is simply written “vinegar” - “so much - that”, and you only have to guess what percentage this vinegar has. Because of this, mistakes often occur, and if the vinegar is not added, then the jar may explode, and if it is poured, then the cucumbers will turn out to be too sour.

Prepare everything at once so that you don’t forget anything in a hurry. When my daughter was not yet as mature as she is now, she might, for example, forget to put salt in a jar. And in winter, having opened such a jar, we received them completely unsalted.)))

8. Jar and metal cover(not self-screwing) wash with soda and sterilize using one of the known methods. It is better to do this in advance so as not to lay the ingredients in a hot container.

9. Now that we have everything ready, let's start making a bookmark.

The first layer lay out half a portion of a sheet of horseradish. Part of other leaves and dill. In total, we will lay out the greens in three layers - at the bottom, at the top and in the middle, so divide the contents into 3 parts.

10. Immediately lay down all the peppers in their variety. Red hot capsicum (it can be green, but always hot) add to taste. Consider the degree of its sharpness and your taste preferences. I usually cut off a piece of 1.5 - 2 cm from the pod.

And remember that it is the sharpest in the seeds, so it is better to clean them out if you decide to add this part of the pod.

11. Start spreading the fruits. Put bigger down, smaller up. Sprinkle randomly with garlic cloves.

Spread them as tightly as possible, literally squeezing where you can.

12. Put a second layer of greens and two tomatoes in the middle.

13. Then cucumbers and garlic again. Then two more tomatoes and a layer of greens.

Leave some room for salt and sugar. We also immediately pour them into the jar in the right amount.

14. Put the water to warm up, we will need 1.5 liters of boiling water. Can be boiled right amount in a teapot.

15. Put the jar on a rag or napkin. Pour boiling water into it to the very top and cover with a sterilized metal lid.

Air bubbles will begin to emerge from the cut points. They need help getting out of the bank. To do this, we put our hands on the sides of the can and begin to turn it from side to side, as if shaking it slightly. Thus, stand the jar for 5 - 7 minutes, periodically shaking it.

16. Then remove the metal cover and put on a plastic one with holes. Prepare a saucepan and pour the brine into it. Put the saucepan on the fire and bring the contents to a boil. Let it boil for 1 - 2 minutes.

In the meantime, put the kettle on to boil, we will need additional boiling water.

17. In the meantime, the water boils, crush the aspirin tablets. Let me remind you that for a 3-liter jar we need 2.5 tablets.

18. Pour it into the jar, right on top. And as soon as the brine boils for a couple of minutes, immediately pour it back into the jar.

As we can see, there is no longer enough liquid. To do this, we should already have a kettle of boiling water ready. But first you need to prepare the vinegar essence. And holding in one hand a spoon with essence, and in the other teapot, pour both at the same time. All the essence, and as much boiling water as needed so that it is poured under the very neck.

19. Immediately cover the jar with a metal lid.

From this moment on, the lid can no longer be opened under any pretext!

20. Let the jar stand in this position for 5 minutes, while rotating the jar again, expelling air bubbles.

21. Then screw the lid on with a seamer.

If the bank deposited large cucumbers, then there should be three fills. And only with the third you can screw the lid.

22. Turn the jar over and cover with a blanket. Leave in this position until completely cooled.

23. Then turn over again, and put it already, as usual. Store in a dark, cool place.

Such a blank is stored perfectly, and at least a year, at least two. On the palatability long-term storage is not reflected in any way.

They are moderately salty and sweet, slightly sour, crispy and pleasant taste. The brine has the same pleasant taste, it turns out light and transparent. And you can drink it if you want, it also turns out very tasty.

Here's a recipe! Although it turned out to be large, it is actually very simple. And most importantly - what is the result!

By the way, I didn’t tell you about one of the advantages of this recipe. Every year I preserve my cucumbers on it, for probably 35 years now. For all these years, not one of the cans has “taken off”. Over the years I have lived both in the south and in the north; both in the apartment and in the house - and in any conditions, the jars are stored perfectly!

"Assorted" of tomatoes and cucumbers

According to the recipe given above, you can also cook wounded vegetables. This is very convenient, especially when you are canning in three liter jars. In this case, you get two delicious snacks at once.

As I said, the recipe is exactly the same. The only thing we need is fewer cucumbers and more tomatoes.

In this case, use not very large tomatoes. Plum-shaped varieties are excellent, for example " Lady fingers". They are quite fleshy, with a thick enough skin, which allows you to keep the tomato as a whole. And so that the tomato does not burst, it must be pricked with a toothpick in two or three places near the “butt”.

Or you can use cherry tomatoes, they are small and elastic, and. As with the use of some tomatoes, and with other vegetables.

When laying out, first put greens and spices, then cucumbers. Then greens again, and already tomatoes. Place greens on top as well.

There are also two fills, as already described. We use salt, sugar, vinegar essence and aspirin as preservatives (2.5 tablets per 3-liter jar).

So this recipe is universal. According to him, we prepared assorted dishes, according to him today I brought to your attention a recipe for cucumbers, and now this option.

But in fact, there are a lot of recipes for cooking cucumbers with tomatoes. And here is one of these recipes I would like to offer you to watch in video format.

Tomatoes themselves are an excellent preservative, as they contain a lot of acid in their composition. And they are even offered to be closed with screw caps.

So choose a recipe to your taste and cook as you like best, and according to the recipe that you liked more.

Canned Cucumbers with Citric Acid

According to the previous recipes, we made blanks without sterilizing the jars. And using this recipe as an example, I would like to tell you how to preserve with sterilization.

Usually sterilization is required for fruits in which vinegar is not added. And although in this recipe we will add to the marinade citric acid, but no additional protection for successful storage is indispensable here.

We will need (for a 3-liter jar):

• cucumbers - 2 kg
• garlic - 3 - 4 cloves
• dill with seeds - 2 tbsp. spoons
• horseradish - 0.5 sheet (or 1 teaspoon grated)
• black peppercorns - 4 - 5 pcs
• allspice - 3 - 4 pcs

For brine per 1 liter of water:

• salt - 1/4 cup or 3 half tablespoons
• sugar - 1 tbsp. a spoon
• citric acid - 1 tbsp. a spoon

Cooking:

1. Wash jars and lids with soda and sterilize.

2. Pre-soak the fruits in cold water for 2 - 3 hours. Then wash thoroughly and cut off the ends.

Do not use very large specimens, medium-sized or medium-sized vegetables are suitable for this recipe.

3. Put all the seasonings and herbs in a jar. Then lay out the cucumbers. For the best salting it is better to place them in a vertical position. But you can lay out in this way, especially if the fruits are small.

4. A three-liter jar will need about 1.5 liters of water. Therefore, all the ingredients for the brine will need to be taken in the right amount.

5. Put the water in the pan on the gas. Add salt, sugar and citric acid and bring to a boil.

6. Pour boiling brine into jars under the very neck. Cover with a metal lid.

7. Put a rag in a large saucepan and pour some water. Slightly heat it on gas and put the jar with all the contents. Add more hot water if necessary.

Ideally, the water should reach the shoulders of the jar, or a little less.

8. Bring to a boil and note the time. For sterilization, we need 20 minutes from the moment of boiling. This is for a three liter jar.

9. After the set time, remove the jar with tongs, make sure that the lid does not open. If air gets into the jar, then it will certainly not be able to be stored for a long time, and in the worst case, it will “explode” altogether.

So take your time and take it carefully.

If, after all, such a nuisance happened, and the lid still moved slightly, then you need to add boiling water to the very neck, cover again and sterilize again for 15 minutes. But in this case, the cucumbers will not turn out crispy, they will simply be digested.

10. Screw on the lid using a special machine. Turn the jar over, put it on the lid and cover with a blanket. Leave in this position until completely cooled.

11. Then turn over to the usual position and store in a dark, cool place.

Canned sweet cucumbers in liter jars

It is very convenient to preserve cucumbers in liter jars, especially when the family is not very large. You open such a jar in winter, and you immediately eat it in the hunt. And it won't stay in the fridge for sure.

In liter jars, you can preserve according to any of the recipes proposed today. But for a change, I offer this version of a sweet blank.

We will need:

• cucumbers - depending on the size
• garlic - 2 cloves
• dill - 2 umbrellas
• horseradish leaf - 1/3 part
• cherry leaf - 2 - 3 pcs
• currant leaf - 2 pcs
• cloves - 1 bud
• black peppercorns - 5 pcs
• allspice - 1 pc.
• vinegar essence 70% - 0.5 tsp

For brine:

For a liter jar very densely filled with fruits, you will need about half a liter of water. This amount is given required amount salt and sugar.

• salt - 1 tbsp. a spoon
• sugar - 2.5 tbsp. spoons

Cooking:

1. Pour cucumbers with cold water and let stand for 2 - 3 hours. Then wash them in clean water and cut off the ends. Lay out on a towel to drain the water.

2. Wash the greens, you can scald it with boiling water and also put it on a towel. Peel the garlic. And immediately prepare all the spices, salt and sugar.

3. In a sterilized jar, put half the prescribed portion of a horseradish leaf. If approximately, then this is a strip 4 - 5 cm from a normal sheet. Then put an umbrella of dill, a leaf of cherry and currant.

Immediately put all the spices and spices and garlic.

4. Lay out the cucumbers. Try to take them in a small size and stack very tightly to each other. In the first row, you can put them next to each other vertically. And only then put the smallest of them on top, that is, horizontally.

5. Leave room for dill, another cherry leaf, currant and horseradish.

6. Boil boiling water in a kettle and pour the contents up to the very neck. Cover with a sterilized lid. Leave for 10 - 15 minutes. The criterion of readiness can be the fact that you can calmly take the jar in your hands.

7. In the meantime, boil the water for the brine, add the prescribed amount of salt and sugar to it, and when it boils, pour in the vinegar essence, then let it boil again.

8. Pour out of the can warm water and pour boiling brine, under the very neck. If there was not enough brine, then add boiling water from the kettle. And it is best to make a brine with a margin.

9. Cover immediately. Let stand closed for two to three minutes to remove air bubbles, if any. But don't open the lid.

10. Then twist it with a special seaming machine.

11. Turn the jar over and place it upside down under a blanket or blanket. Leave in this position until completely cooled. Then turn over again and put in a dark cool place for storage.

Such a blank is stored well, and you can store it in the apartment in the pantry.

If you want to prepare several liter jars, then simply proportionally multiply the amount of all ingredients by the number of jars.

According to the same recipe, you can harvest even in three-liter, even in two-liter jars. 750 gram jars with screw caps are also suitable.

Preparation with mustard for storage in the apartment

In fact, of course, all today's recipes are intended for storage in an apartment, and this has already been proven many times over. But here is another one of these recipes that may come in handy in your piggy bank.

It is not quite ordinary, and its unusualness is that such a preparation is prepared in a marinade using mustard. Try this canning option. He is also good and has a lot of fans.

Slightly sharp, sour-sweet cucumbers are obtained as a result of this preparation.

Also here, you can see how to sterilize and seal jars. For young hostesses who are just gaining experience, this will be very useful.

And if you like such spicy spicy cucumbers there is a whole article on this subject. It gives a lot interesting recipes using mustard, as in ready-made, both in seeds and simply in powder. You can get to know the recipes better.

Or maybe someone will be interested in sour vegetables. And for such lovers there is also a certain way

In today's recipes, I tried to offer you only time-tested recipes. All of them are united by the fact that they invariably produce very tasty and crispy preparations. Therefore, feel free to choose any of the recipes and make preparations for the winter.

How to preserve cucumbers so that they are tasty and crispy

These tips will come in handy for any of the chosen methods, so be sure to take them into account.

• before canning, be sure to soak the fruits in cold water for several hours

• cut off the ends on both sides and taste the fruits so that they are not bitter
• fill the jars with fruits very tightly so that you can no longer put any of them in
• so that all fruits are salted evenly, take them of the same size for each of the cans
• be sure to use a horseradish leaf, it will not allow the brine to become cloudy
• use cherry and blackcurrant leaves, they give the necessary crunchiness to the fruit
• a sprig of tarragon gives flavor barrel cucumbers and keeps them tight and firm
• do not put a lot of garlic, it softens the fruit
• use coarse, non-iodized salt for salting
• for better storage blanks in the apartment at room temperature before seaming, pour them two or three times with boiling water directly in the jar, each time draining the cooled water. Keep it for 5 - 7 minutes, then drain. Only for the third time fill with brine, and after pouring the vinegar, roll it up.
• be sure to sterilize empty jars and lids
• do not use preservation on which the lid is swollen. It's life-threatening!

These are the basic rules that will allow you to eat delicious cucumbers all winter.

If after reading, or during canning, you have any questions, then ask them in the comments. If I get in touch, I will try to answer you as soon as possible. But of course, it's better to ask questions in advance, since I'm not always at the computer. And sometimes they ask a question right from the place of cooking, and I can only see it after two or three hours. And I can imagine how worried a person is who is not answered on time.

Please treat this with understanding!

But I hope that I wrote everything clearly and in detail, in any case, I tried to make it happen!

Cook, and let you always get the most delicious preparations.

Bon Appetit!

How to preserve cucumbers for the winter, the vast majority of hostesses know. Every family has a recipe from the great-grandmother, which is inherited. And each next generation brings something new from itself. But sometimes it happens that the recipe - here it is, on a piece of paper or in a notebook, and the secrets of mastery or step by step actions no. And great-grandmothers too. How do you know what to do right? Everything is simple. You just need to carefully read and follow the recommendations.

What cucumbers can be canned

You can stuff absolutely any fruit in a jar. But the result can be disastrous. Sour, smelly cucumbers or torn lids are not at all what was intended.

Many people like greens with small pimples. They are so neat, fluffy and look beautiful. In winter, you open a jar, bite off one of these and ... at least make a face. This lettuce variety. Fruits suitable for conservation are large-pimpled, with black thorns.

Another sign: the presence of a color transition from dark green to white or light green. If the cucumber is completely uniform in color, feel free to burst it fresh or make salad twists. The exception is huge cucumbers, the so-called Chinese ones, but more on that later.

Naturally, the ripeness of the vegetable is also important. Never preserve overripe cucumbers, yellow or Brown with hard seeds. They have a hard skin and loose flesh. But they are not thrown away. Peeling off the skin and rubbing coarse grater, you can use the resulting mass for the base of the brine. cucumbers in own juice are original and fragrant.

Too small fruits are also not suitable. They have not yet gained the juiciness and aroma inherent in this variety. The exceptions are pickles and gherkins. They need to be preserved literally microscopic.

The standard size of greenery is 7-9 cm in length. It is convenient to eat, put into bottles and looks beautiful on the table.

Preliminary preparation

Someone will say - why cook them? Namyla and in the bank! No doubt, you can. If you are going to cook anyhow, then there is nothing to break your head. And if you preserve cucumbers for taste and for your loved ones, then be kind enough to work a little. Don't worry, seven sweats won't come off. It will only take time.

First, the cucumbers are carefully washed. The brush is not used. A soft cloth or sponge is ideal. Then they are put in a large bowl and poured with cold water. Purchased for 7-8 hours, it is possible for the night. From your personal plot for 2-3 hours. Why do they do it? Then, so that the greens absorb as much moisture as possible and during the preservation process there are no voids in the pulp. Then they will remain dense and crispy in the jar for a long time.

Why such a difference in time? And when you buy cucumbers, do you know how long ago they were picked? No. Or on your site - the bushes stand in the water, like on rice plantations? Also no. And the water from them evaporates very quickly. Therefore, we do not spoil the blanks, we soak them.

If the room is very hot, then at least once we change the water to cold.

Advice. In the water with which you will fill the cucumbers, rub a few sprigs of green dill with your fingers. You don't need much. For 10 liters of liquid, 5 pieces are enough. Let them soak in the magical aroma.

Proper utensils

Traditionally, cucumbers are preserved in three-liter jars or oak barrels. This is what our grandmothers did. But then there were many children in the families. He took out such a container from the cellar, she was all gone at dinner. Now there is no such need. A family of three will eat such a tub for a long time. And an open and standing jar is far from the same.

Containers with a volume of 1 and 1.5 liters are the most convenient containers. And about oak barrels… You can’t find them now with fire during the day. Why oak? The tannin from the wood allows the cucumbers to stay crunchy for a long time. Well, what's stopping you from throwing a pinch oak bark in a brine? Moreover, it is sold in every pharmacy, already crushed.

Advice. Before laying, pour boiling water over the bark, just in case.

Sterilization for canned cucumbers

There is no need to sterilize the vegetables along with the brine. There is no benefit from 2 minutes of boiling, but from 10 minutes the greens will be boiled. Why are we like this? It will be enough to process the container itself and the lids. Any will do the usual way: oven, microwave, boiling kettle. Do as you are used to or look for information on the net, since now it is full of it.

Advice. If you are sure of good quality your water, then stop torturing yourself with homemade steam and temperature, like in a bath. Hot water and the most ordinary baking soda. Rub the jars well with a stiff brush, rinse thoroughly and use.

Spices. What are needed?

The classic recipe involves the following set of necessary spices (calculation for a 3l jar):

• green blackcurrant leaves, 5 pcs.
• dry dill umbrellas with seeds, 3 pcs.
• black peppercorns, 5 pcs.
• allspice peas, 4 pcs.
• peeled garlic cloves, 3 pcs.
• rock salt, 2 tbsp. l.
• granulated sugar, 3 tbsp. l.
• vinegar essence 70%, 1 tbsp. l.

This standard set, he must be sure. And then let your imagination never get tired and be limited only to personal taste preferences. Horseradish roots or burdock, cherry and raspberry leaves, basil, tarragon, hot red pepper, mustard seeds, nettle sprigs ... The list of everything that hostesses add when canning cucumbers is very long. Try, experiment. Perhaps your personal set of spices will be included in cookbooks like a standard!

Advice. Don't chop the garlic cloves. Its juice gives the filling an unpleasant cloudy look. Put them in the container whole.

Marinade or brine

How to preserve cucumbers for the winter? What are the vegetables for? If you put it on the table among the assortment, stuff pies or add it to a salad, then choose hot pickling. If cucumbers are intended for pickle, hodgepodge or vinaigrette, then give preference to cold pickling.

How are these options different? The set of spices is the same, the size of the jars too. The difference is in the preservative and harvesting technology.

Pickling
The preservation of fruits is provided by acetic acid and boiling water. The procedure is described below. The calculation is taken for a standard set of spices for a three-liter cylinder. With an increase or decrease in volume, we recalculate. The technology is the same for cans of all sizes:

1. Prepare greens, dishes and spices.
2. Seasonings are placed at the bottom of the jar. Salt, vinegar and sugar are not taken yet.
3. Set the vegetables strictly tails down. Without fanaticism, do not shove with all the dope!
4. Boil 2 liters of clean water, pour cucumbers in a jar, cover with a lid.
5. Leave for 35-40 minutes. During this time, the remaining water is added 2 times.
6. The liquid is poured into a saucepan, the right amount of “white poisons” is added, and boiled.
7. Essence is splashed into cucumbers and poured with brine.
8. Roll up, turn upside down, leave to cool.

After seaming, many hostesses still sterilize the containers, then wrap the finished jars with sweatshirts and blankets. Why such difficulties? Too little extra work? Then in winter they wonder why greens are shriveled and soft. So they themselves "cooked" them!

If something is done incorrectly, then the bank will open in any case, even if you wrap it like a princess, or not. So why these dances?

Advice. If there are no dill umbrellas at hand, then you can simply pour dry seeds into a jar. Taste and aroma will remain the same.

salting
Preservation occurs due to natural fermentation and the presence of lactic acid. The set of spices is identical to the first recipe, except for the essence and sugar. They are not needed here. Procedure:

1. Zelentsy and spices are placed in a container.
2. Salt is dissolved in cold water in proportion to 1 liter of liquid 3 tbsp. l. without a slide.
3. Pour over vegetables and cover with plastic lids.
4. Leave at room temperature for 3 days.
5. A deep pan or bowl must be placed under the container. The fermenting brine “runs away” quite briskly.
6. After 3 days, add brine to the top.
7. Then the jars are gently wiped with a dry cloth and put away for storage in the cellar.

Some, after fermentation, add crushed aspirin tablets to the containers. That is unnecessary. In the workpiece developed enough lactic acid for good preservation.

Advice. Such cucumbers do not clog tin lids, only kapron. The fermentation process continues for some time, so why do we need a flight of lids and a fountain of brine in the cellar?

Chinese giants

Today, cucumbers over 50 cm long will not surprise anyone. So called Chinese vegetables have already firmly occupied their niche in our household plots. It is generally accepted that they are all salad type, and external signs indicate this clearly.

However, they do great in a marinade! Of course, it is problematic to stuff them entirely into a jar, but even cut into barrels, they are simply gorgeous! The marinade is always transparent, it tastes indistinguishable from lightly salted ones, even if the bottle has stood until spring. Firm, crispy, amazing!

No one knows how the breeders achieved such qualities, but many thanks to them for such a gift. Try to preserve one jar of these giants. There is a suspicion that you will be disappointed ... that you made so few blanks.

Delicious canned cucumbers. Subtleties

1. To prevent the appearance of a mold film on the surface of the fill, it is recommended to pour shavings from the horseradish root under the cover. The occupation is very cruel and causing a stream of tears. You can do it much easier. Either the roots are frozen and only then cut, or leaves are placed instead of the roots. Everything is easy and without sobs.
2. If you took out the workpiece, ate a few cucumbers, and the jar did not run out, then sprinkle the brine with a thin layer mustard powder. The taste will practically not change, but a nasty white film will not appear.
3. Extra grade salt, sea salt or iodized salt is strictly not recommended for conservation. Lids will always rip off. The good old cookbook - tested by many generations.
4. Bay leaf is a very strong natural antiseptic, and even fragrant. Therefore, it is also added to spices. Just a little, otherwise the cucumbers will be bitter.
5. By the way, there is an erroneous opinion that fruits with a bitter aftertaste are not suitable for harvesting. Nonsense! During the preservation process, all bitterness disappears and is absolutely not felt in the pulp or brine.
6. No one normal prescription will not give accurate information about the weight of cucumbers. Always consider the volume of the marinade in relation to the volume of the jar. And how many Zelentsy will fit in there depends on their size. You can pour three handfuls of pickles or stuff 2 Chinese giants with barrels. How to determine by weight? No way. Put in as much as you can and that's it.

How to preserve cucumbers for the winter? Boldly, not afraid of new experiments and old ones habitual tastes. Your family will surely appreciate your ability to make blanks, and your girlfriends will ask for the exact recipe. Good salting to you!

Video: recipe for crispy pickled cucumbers for the winter

The main secret, so that the cucumbers do not become cloudy, the water must be clean. In our region, no matter how you boil tap water, some cans will still explode, but with well or purified water, cucumbers are well stored even at room temperature. It is also advisable to salt the cucumbers on the very first day, as you removed them from the garden, until they have lost their freshness and elasticity. Otherwise, before canning, they must be kept for 2 hours in clean water, otherwise they may wrinkle and become cloudy. If the cucumber is even a little soft to the touch, it is better not to put it in a jar - it will ruin all the pickles.

Another note. By default, in recipes, medium-sized cucumbers, unless indicated that we take small cucumbers. This is important to consider if we are preparing the marinade per liter of water, and not based on the volume of a jar of cucumbers, because much less marinade (and therefore salt) will fit in a jar of small cucumbers and the cucumbers will turn out to be undersalted.

A 3-liter jar of medium-sized cucumbers (length 14-16 cm) fits about 1.5 kg of cucumbers and 1.5 liters of water. On such a jar, they usually put 2 tablespoons with a small slide of salt (if you want classic saltiness or add a lot of vinegar) or 3 tablespoons of salt (if you have small cucumbers or you will store them at room temperature). That is, if you poured 1.5 liters of marinade into a three-liter jar of cucumbers and you didn’t have enough, add boiled water. If a certain amount of marinade is left from the prescribed in the recipe, then you have small cucumbers and you need to add salt and sugar.

Liter jars usually hold 600 g of medium cucumbers and 400 ml of water, so if you use liter jars, it is better to choose the appropriate recipe, in which 2 tablespoons of salt without a slide per liter of water (if the cucumbers are very small - shorter than 10 cm - and even more) or 1 tablespoon per liter jar.

Canned sweet and sour cucumbers

Put 2 tablespoons on a 1-liter jar. 9 % table vinegar, head of onion, 1-2 cloves of garlic, 2-3 peas of black pepper, cloves, Bay leaf, 15-20g of fresh spicy greens (horseradish leaves, dill, parsley, celery, tarragon, etc., cut large leaves) and 0.5 tsp. mustard. Lay cucumbers and pour hot fill. For pouring: for 1 liter of water - 50 g of salt (1 heaping tablespoon) and 25 g (1 heaping tablespoon) of sugar. Sterilize in boiling water liter jars - 10 minutes, three-liter - 15 minutes.

Cucumbers in Volgograd

Put the well-washed cucumbers in a clean bucket, after cutting off the tips from both sides. Pour in boiling water. Close the lid and wrap with a blanket until it cools completely.
Prepare a brine based on 5 liters of water 250 g of salt and the same amount of sugar (or 50 g per 1 liter of water). Boil the dill and parsley in this brine, then pull out the greens. Before pouring the brine into jars, add 45 ml to it. vinegar essence (Brine should be on the stove over low heat).
At the bottom of a 3-liter jar, put 2-3 cloves of garlic, half a sweet bell pepper, bay leaf, 5 black peppercorns, ¼ tsp. ground pepper. When the water in the bucket cools down (becomes warm), arrange the cucumbers in jars and pour boiling brine to the brim, roll up. Turn the jars upside down and wrap for a day.

pickled cucumbers

For 1.5 -2 kg of cucumbers (three-liter jar): 3 tbsp. topless salt, 3 tbsp. fruit vinegar, 3 tbsp. sugar, 4 pcs. blackcurrant leaves, 4 cherry leaves, a small horseradish root, an umbrella sprig of dill, 1 head of garlic, 1.2 l. water, black peppercorns and bay leaf to taste.
Wash cucumbers and cut into 2 mm. tips. Soak cucumbers in cold water for 5-6 hours. Put spices and leaves at the bottom of a sterilized jar. Pack the cucumbers tightly into the jar. Prepare a brine by dissolving the necessary salt in 1.2 liters of water. The brine must be boiled and filled with a jar of cucumbers. If there is not enough brine, add boiled hot water. Let stand 10-15 min. Repeat twice and only at the third pour add vinegar to the brine, then the jar needs to be rolled up with a lid. Turn the jar over, wrap it up and let it stand for 3-4 hours. After that, the jar can be stored in the pantry.

Crispy cucumbers

Cucumbers, herbs, garlic, horseradish root, cherry leaves and sprigs, peppercorns, currant leaves;
For marinade for 1.5 liters of water: 3 tbsp. l. without a hill of salt, 2 tbsp. sugar, 1 tsp vinegar essence, 2 tbsp. vodka.
Put seasonings at the bottom of a 3-liter jar: greens, garlic cloves, horseradish root, cherry leaves, currants, then tightly lay cucumbers (the tips must be cut off) and pour boiling marinade over. Sterilize 15 minutes. Roll up, wrap up.

Preserving chopped cucumbers

Pick up fresh cucumbers according to size and degree of maturity, rinse them in cold water, let the water drain. Then cut the cucumbers, put at the rate of 30 g (1 tablespoon without top) of salt per 1 kg of cucumbers, cover with a towel and let stand for 12 hours. Rinse the dill and horseradish leaves, let the water drain and cut them into pieces. Peel the onion and garlic and cut them into circles, the garlic into slices. Based on one jar (1 l), prepare a marinade: 400 g of water, 30 g of salt, 20 g of sugar, 60 g of 5% table vinegar. Pour the required amount of water into the pan, add salt, sugar, heat until completely dissolved, boil for 2 minutes, filter through 3 layers of gauze, add acetic acid and let it boil. In clean, dry jars, put 12 g of chopped dill, a chopped horseradish leaf, which should cover the bottom of the jar, and a few black peppercorns. Drain the juice from the cucumbers and put them in jars, alternating with chopped onions and garlic. Then pour hot marinade over. Cover the filled jars with boiled lids and put them in a saucepan with water, heat to 50 * C, for sterilization. Sterilization time at 100*C for cans 0.5 l - 8 minutes, 1 l - 10 minutes, 3 l - 12 minutes. After processing, the jars are hermetically sealed, turned over and put to cool.

Preparing pickled cucumbers

For 1.5-2 kg of cucumbers: 3 tbsp. l. salt, 1 head of garlic, 4 pcs. cherry leaves, a small horseradish root or horseradish leaf, an umbrella sprig of dill.
Wash the cucumbers and cut off the ends. Soak cucumbers in cold water for 5-6 hours so that after salting they are more crispy. Put cucumbers in a 3-liter jar, better standing and as close as possible to each other. Put spices and herbs on top of the cucumbers. Prepare a brine, for this, take 1.2 liters of water (Filtered or spring) and dilute the required amount of salt in it. Pour a jar of cucumbers with cold brine. Close the jar tightly with a lid.

Cucumbers "Amber"

Cucumbers, horseradish leaves, vinegar essence; for marinade: for 1 liter of water, 2 tbsp. salt, 1 tbsp. sugar, 5 pcs. allspice, 3 pcs. carnations.
Put cucumbers, horseradish leaves in 3-liter jars, boil the marinade. Pour cucumbers with boiling marinade and pour 1 tsp into each jar. vinegar essence. Close with a polyethylene lid. Once cool, store.

pickled cucumbers

5 kg of cucumbers, dill and tarragon greens, cherry and blackcurrant leaves, 70 g of salt per 1 liter of water.
Wash cucumbers, chop with a fork and place in a pickling container, shifting with spicy greens. Add salt to the water, boil the solution immediately and pour over the cooked cucumbers with spices (4-5 liters of solution will be needed for 5 kg of cucumbers). Put oppression on top and install in the cellar for storage.

Pickled cucumbers

For 1 liter jar: 600 g cucumbers, dill, celery leaves, 2-4 garlic cloves, 1 g bitter capsicum. Brine: 1 level tablespoon of salt per 400 ml of water.
Rinse fresh small cucumbers and soak in cold water for 2-3 hours. Then rinse with running water and cut off the ends on both sides. At the bottom of the jar, lay half of the herbs and spices laid according to the recipe, then tightly lay the cucumbers, on them - the second part of the herbs and spices and pour the jars with hot brine. Cover filled jars with boiled lids. After 3-4 days, cucumbers are ready.

Cold pickled cucumbers

For 10 liters of water: 750 g of salt, bay leaf, allspice.
Boil the brine and cool. At the bottom of the jar put garlic, dill, parsley, horseradish, cinnamon. Fill with cucumbers, pour over cold brine and add 2 tbsp. vinegar. Close the jar with a lid, store in a cool place.

Pickled cucumbers

Dill, garlic, oak leaves, horseradish, salt, sugar, vinegar.
Rinse the cucumbers, cut off the tips, pour cold water and leave for 2 hours. Wash the jars with soda and pour over boiling water or steam in a kettle or sterilize in the oven for 10 minutes.
Put cucumbers in three-liter jars. Add dill, garlic, oak leaves and horseradish. Pour in boiling water for 10 minutes. Drain the water, add 2 tbsp. l. salt, 1 tbsp. sugar and 0.5 tbsp. boiling water. Pour cucumbers with this brine 2 times. Add 50 g of table vinegar and 3 drops of vinegar essence. Roll up.

Salted gherkins

1 kg of cucumbers, 6-7 g of blackcurrant or grape leaves, oak or cherry leaves, dill, 5 g of horseradish root; pouring: for 1 liter of water - 50-60 g of salt (depending on the size of the gherkins), 20-30 g of sugar, 1.5-2 g of citric acid.
Wash freshly picked small-fruited cucumbers thoroughly, chop and soak for 2-3 hours in cold water. Put seasonings on the bottom of the jar and then place the prepared fruits vertically in the jars. Put a circle and oppression on top. Pour cold filling and leave for 3 days at a temperature of 18-20 * C. Then transfer the cucumbers to a cold place. After 25-30 days, sterilize in boiling water: liter jars - 10 minutes, three-liter jars - 15-20 minutes.

Canned cucumbers with sorrel

Filling: 1 l of water, 60 g of salt, 60 g of sugar, mashed potatoes from 300 g of sorrel.
Pour boiling water over cucumbers, then cold water, put in jars. Boil the sorrel, rub through a sieve, add salt and sugar. Pour boiling sauce over cucumbers. Then cork the jars, turn the lids down and leave to cool.

And finally: if your pickled cucumbers in jars have become cloudy,

do not rush to dispose of them. Open the jars and let them stand at room temperature for a day or three (depending on the degree of turbidity already present), drain the brine, filter through a triple layer of gauze, bring to a boil. Rinse cucumbers right in the jars a couple of times with cold boiled water, pour in brine, roll up. And tell everyone that you have prepared.

1. Canned cucumbers with red currant
2. Spicy cucumbers tomato sauce
3. Cucumbers with apples (pickled and salted).
4. Pickles for the winter.
5. Pickled cucumbers with gooseberries
6. Pickled cucumbers for the winter.
7. Pickled cucumbers, sterilized without vinegar
8. Pickling cucumbers in jars is the easiest and most delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
10. secret recipe awesome cucumbers"Real jam"
11. Pickled cucumber salad
12. Salted cucumbers with vodka
13. Lightly salted cucumbers "Sharp"
14. Summer salad for the winter
15. Assorted marinated granny Sonya

1. Canned cucumbers with red currants.
Ingredients: Cucumbers 600 grams; Garlic 2 cloves; Onion one piece; Red currant 1.5 cups; Black pepper, peas three pieces; Carnation three pieces; Water 1 liter; Sugar - 1 tbsp; Salt 2.5 tbsp. ;
Wash cucumbers. Put the spices in the bottom of the jar. Arrange the cucumbers in jars vertically. Currants (0.5 cups) will be cleaned of twigs, sorted and washed. Distribute the berries between the cucumbers. Pour cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes. then we roll up the banks and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currant berries (1 cup).

2. Cucumbers in spicy tomato sauce.
Wash cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.
Prepare: Garlic - 180g, Tomato paste - 150g (3 full tablespoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 31 tbsp. You can add salt to taste as you work. Vinegar 6% - 150ml, Hot paprika - 1 tsp, Black pepper. they say - 1 tbsp
Cut off the ends of the cucumbers. big cucumbers cut into 4 pieces along. Smaller cucumbers - only along. Press the garlic through a press. Add all ingredients except vinegar. We put on a moderate fire. After 0.5 hours, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet either. Let's put out the cucumbers for another 15 minutes. Add the vinegar. The total quenching time is 40-45 minutes. Cover the pot with a lid and let it brew for 15 minutes. We decompose the cucumbers into prepared sterilized 0.5-liter jars. Pour sauce over and sterilize for 25-30 minutes. Close the jars and invert until completely cool.

3. Cucumbers with apples (pickled and salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4 cloves, dill (umbrellas)
cherry leaf, currant (handful), allspice peas 12 pcs., cloves 12 pcs., Bay leaf 4 pcs., sugar 5 tsp, salt 4 tsp, vinegar essence 2 tsp. (almost), cucumbers - 1.5 - 2 kg (depending on size)
Cucumbers marinated with apples: Cut the garlic into slices, wash the greens. V clean jars we put the washed cucumbers, interspersing them with spices and apple slices (do not peel the peel). Fill the jar with boiling water, let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, pour the brine into the pan again. Boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, pour boiling syrup and roll it up with boiled lids. Banks are turned over and wrapped until cool. Cucumbers are stored at room temperature or in a cool place.
Lightly salted cucumbers (hot method): In a deep bowl, put cucumbers with spices and apple slices. V hot water(per 1 liter) we breed 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cool, then put in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter.
Products: For a 1 liter jar: Cucumbers - how much will it take, Dill umbrella - 1 pc., Horseradish leaf - 1 pc.
Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bulgarian pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetyl (crushed) - 1.5 tablets
Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. At the bottom of the jar put a leaf of horseradish, a sprig of dill, currant leaves. Fill jar tightly with cucumbers. Throw in the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain water into a saucepan. Add 100 ml boiled water. Let it boil. Pour salt and crushed acetyl into jars. Pour boiling cucumbers cucumber water one bank. To the top. Close the bank immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and put in the pre-prepared "heat". Leave cucumbers pickled for a day.

5. Pickled cucumbers with gooseberries.
The recipe has been tested many times. There are never any misfires. For several years I have been closing cucumbers exactly according to this recipe - jars do not explode, they do not become cloudy.
Products: For four liter and three 700-gram jars: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Currant leaf - 5 pcs, Large horseradish leaf - 1 pc. ,Dill - 1 branch-stem with an umbrella, Black pepper - 10 peas, Carnation - 10 flowers, Small horseradish root - 1 pc., Spring water - 3.5 liters, For marinade (per 1 liter of water):, Salt - 2 Art. l.
Sugar - 3 tbsp. l., Vinegar 9% - 80 g
Wash cucumbers thoroughly. Pour cucumbers with cold water for 3-4 hours. Wash greens, dry with napkins. Cut finely. Peel the garlic and horseradish root and chop finely. Put everything in a bowl and mix well. Cut off the "bottoms" of the cucumbers. Sterilize jars. In each jar, put a tablespoon of a mixture of herbs and garlic with horseradish. Lay the cucumbers tightly, pour a handful of washed gooseberries on top. Boil water, pour cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, vinegar to the water drained from the cucumbers. Boil the marinade over low heat for 10-13 minutes. Pour the marinade over the jars to the top so that it even flows out a little. Boil lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers over, hold them under the covers for another two days.

6. Pickled cucumbers for the winter.
Products: For a 3-liter jar: Cucumbers - 2 kg, Dill (umbrellas) - 3-4 pcs., Bay leaf - 2-3 pcs.
Garlic - 2-3 cloves, Horseradish root - 1 pc., Horseradish leaves - 2 pcs., Cherry leaves - 1-2 pcs.
Or oak leaves (optional) - 1-2 pcs., Celery, parsley and tarragon - 3 sprigs each
capsicum and Bulgarian (optional) - 1 pc., black peppercorns - 5 pcs.
For brine, for 1 liter of water: Salt - 80 gr.
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After that, rinse the cucumbers clean water, wash the greens and put everything in a prepared jar. Lay spices, cucumbers, spices and cucumbers in layers on the bottom of the jar, lay dill on top. Prepare a brine (dissolve salt in cold water), pour cucumbers with brine to the very edge of the jar. Cover with cheesecloth and leave at room temperature for 2-3 days. After that, when a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers in the jar again. Immediately cover with the prepared lid and roll up. Turn the jar upside down, on the lid, carefully wrap (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar.
The recipe for pickles without vinegar allows you to make fragrant and crispy cucumbers for the winter.
Products: Cucumbers - 1 kg, horseradish root - 50 g, garlic - 1-3 cloves, bay leaf - 1-2 pcs.
oak leaves - 1 pc., cherry leaves - 1 pc., black currant leaves - 1 pc., mustard (grains) - 1-3 pcs., dill - 30-40 gr, dill (seeds) - 2-3 pcs. , For brine:, Water - 1 l, Salt - 2 tbsp.
Cucumbers are placed in jars, poured with brine, covered with lids and kept for 3-4 days at room temperature (for lactic acid fermentation). Then the brine is drained from the jars and boiled. Cucumbers are thoroughly washed in cold water. They are placed in jars again, adding spices and spices for the aroma, density and fragility of cucumbers. Jars with cucumbers are poured with boiling brine and sterilized at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars is the easiest and most delicious recipe.
Products: Water - 1 l, Salt - 50 g, Cucumbers - how much will it take, Spices to taste.
A small amount of cucumbers can be salted without pasteurization, in glass jars. Fresh, preferably of the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with boiling water (but it can also be cold - this cold way pickling cucumbers) with a 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin cans boiled in water, but not rolled up, but placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and corked with a seamer. This recipe for pickling cucumbers in a jar is good because cucumbers are obtained High Quality and are well preserved even at room temperature.

9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Products: For a three-liter jar: Cucumbers - how much will it take, tomatoes - how much will it take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp, bay leaf - to taste, pepper peas - to taste
onion - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., cherry, currant, oak leaves - 3-4 pcs., amaranth (amaranth) - 1 sprig
At the bottom of a dry steamed jar, put dill, horseradish, 3-4 leaves of cherries, currants, oak, a sprig of amaranth (so that the cucumbers crunch). Put cucumbers (tomatoes) in a jar or make a platter. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 liters) - carefully so that the jar does not crack. Roll up immediately, turn upside down and wrap until completely cool.

10. The secret recipe for awesome cucumbers “You will lick your fingers”
Products: Cucumbers - 4 kg, Parsley - 1 bunch, Sunflower oil - 1 cup (200 grams), Table vinegar 9% - 1 cup, Salt - 80 grams, Sugar - 1 cup, Black ground pepper - 1 dessert spoon, Garlic - 1 head.
4 kg of small cucumbers. My. You can trim the ponytails and noses slightly. Cucumbers, which are larger, cut lengthwise into 4 parts. Cut the smaller ones in half lengthwise. Place prepared cucumbers in a bowl. Finely chop a good bunch of parsley and send to the cucumbers. Add a glass to the pot sunflower oil, a glass of 9% table vinegar and 80 g of salt (do not pour a 100-gram glass to the top on your finger). Pour a glass of sugar into the resulting marinade for cucumbers, dessert spoon ground black pepper. Cut the head of garlic into slices and into the pan. We are waiting for 4-6 hours. During this time, the cucumbers will release juice - in this mixture, pickling will take place. We take sterilized 0.5 l jars and fill them with pieces of cucumbers: we put the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. We take it out, roll it up tightly. Put the jars upside down, wrap them in towels until they cool completely.

11. Pickled cucumber salad
Great recipe cucumbers for the winter
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 tsp, Bay leaf - 1-2 pcs., Allspice - 2 peas, For marinade (for 8 cans of 0.5 liters): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Table vinegar - 1 cup
0.5 l jars with lids must first be sterilized. Wash cucumbers. Cleansing onion, 2-3 medium onions, 1 carrot are consumed for each jar. Cut the cucumbers crosswise into centimeter washers. We also cut the onion into thin rings, and rub the carrots on a coarse grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice pepper. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so to the top of the jar we alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 g of salt in it (about 3/4 of a 100-gram cup), 150 g of sugar and pour in a glass of table vinegar at the end. Pour jars with boiling marinade, cover with lids and sterilize for 35 minutes at a low boil. We take it out, roll it up tightly, you can turn it over, but if you want to keep a beautiful appearance so that the layers do not mix, it is better not to turn over. Cover the pickled salad - let it cool until the next day.

12. Lightly salted cucumbers with vodka.
Ingredients: cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaf, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. salt.
Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put them in a saucepan, add peppercorns and put cucumbers on top. Prepare a brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers "Sharp"
Ingredients: 1 kg of small cucumbers, 4-5 cloves of garlic, ½ pod of hot pepper, a large bunch of dill, 6 tbsp. coarse salt
Take young and elastic cucumbers, rinse. Trim off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. At the bottom of the jar, place 2/3 of the total amount of dill and thinly sliced ​​garlic. Then lay out the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Put salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and pour over the cucumbers again with the resulting saline solution. Cover the jar with a saucer, on which place a small weight, such as a small jar of water. Leave cucumbers at room temperature for 2 days.

14. Summer salad for the winter.
In a sterile jar (I have 1 liter), put 3-4 sprigs of dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a hot pepper ring, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips ( pepper, I always take either yellow or orange for a variety of colors), then cut the cucumbers, but not thinly, and tomatoes (it is advisable to take tomatoes that are strong, fleshy, well brown, so that they do not sag and turn into porridge). When laying vegetables, tamp a little. Then put 4-5 pieces on top. allspice, 2 cloves, 2-3 bay leaves. Prepare the brine: for 2 liters of water, 0.5 cups (250 g) of sugar, 3 tablespoons of topless salt, when it boils, pour 150 g of 9% vinegar and immediately pour the brine into jars (this brine is enough for 4-5 liter jars) . Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll up.
In winter, when serving, drain the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour over vegetable oil taste.

15.Assorted marinated granny Sonya.
For 3 l. jar: Marinade: 2 tbsp salt, 6 tbsp sugar, 100 g vinegar 9%
At the bottom of the jar we put a leaf of grapes, 1 leaf cr. currants, 1 leaf black. currants, a bunch of dill along with an inflorescence, 2 laurels. leaf, horseradish root (the size of an index finger), 1 pod of hot pepper, 10 black peas. pepper, 2 cloves of garlic. We put vegetables in a jar (anything - cucumbers, tomatoes, onions, sweet bell peppers, cauliflower, white cabbage).
Pour 1150 ml of boiling water (1 liter 150 ml) into each jar. Let stand for half an hour. Then pour all the water from the jars into large saucepan(or two), add salt, sugar, vinegar, boil for 2-3 minutes. Now pour the marinade back into the jars, close the lids, turn them upside down and wrap them in a warm blanket.