Canned cucumbers are a gorgeous preparation for the winter. The best thing is that such cucumbers can be consumed either separately, without anything, or used in other dishes. For example, in a salad.
Cooking description:
The simplest recipe for canned cucumbers for the winter.
ATTENTION! The ingredients provide a list of seasonings that are needed for just 1 liter of brine!
Canned cucumbers can be rolled together in tomatoes. Just don’t worry, the taste of tomatoes will not overpower the taste of canned cucumbers, on the contrary, it will complement it.
Good luck!
Purpose: For lunch / For a festive table
Dish: Blanks / Snacks / Preservation
Geography of cuisine: Russian cuisine
Ingredients:
How to cook "Canned Cucumbers"
Once again, I draw your attention to the fact that the ingredients contain seasonings per 1 liter of brine. Therefore, before you start canning, estimate how many liters of brine you need. Cut off the ends of cucumbers on both sides, rinse them well and soak for a short time in cold water. Wash the jars thoroughly, pour boiling water over them, boil the lids. Put the required amount of chopped seasoning in the jars. Then put the cucumbers tightly. Cut the tomatoes and add a couple of pieces to the cucumbers in the jars. Pour boiling water over the cucumbers and close the lid. Leave to stand for 30 minutes. Then drain the water from the cucumbers and tomatoes into a saucepan. Add salt and sugar to the water and boil. Pour vinegar into a jar. Pour the boiling brine into the jars so that it overflows. Roll up. Turn the jars, cover with warm blanket and let stand for a day. Therefore, put it in a dry place.
Cooking description:
Canned sweet cucumbers are very pleasant to the taste, but if you put a lot of hot red pepper in a jar, they will also turn out to be spicy, so it is better to take a variety of slightly spicy pepper. Light pungency is needed so that they do not think that this is a "compote with cucumbers" :) The recipe for sweet canned cucumbers is good, not too complicated. And the cucumbers are delicious! Good luck!
Main Ingredient: Vegetables / Cucumber
Dish: Blanks / Preservation
Ingredients:
How to cook "Canned sweet cucumbers"
Wash the cucumbers, soak in water for at least an hour. Prepare the spices, herbs, roots. Put spices on the bottom of the jar. Put the cucumbers on top. Fill with simple boiling water, cover with lids. Prepare the marinade, dissolve salt and sugar in boiling water. Remove from heat, pour in vinegar. Drain the water from the cans, pour the marinade, roll up, turn over the cans, wrap them well. Take the cans for safekeeping to the basement!
Canned Bulgarian cucumbers differ in that horseradish, dill or garlic are not added to cucumbers in jars, but onions are put. You need to take small cucumbers, pickling varieties. Cooking!
Cooking description:
Of the many options, the recipe for canned Bulgarian cucumbers seems to me the simplest and easiest. You need to cook the marinade approximately at the rate of 1.5 liters for 3 liter cans. But everyone puts cucumbers in jars in different ways, so the amount of marinade is different. The fewer voids in the jar, the less marinade you need. In any case, you have an approximate proportion. There is not very much salt in the recipe, so be careful, it is not recommended to top up the jars with boiling water!
Main Ingredient: Vegetables / Cucumber
Ingredients:
Put spices in sterilized jars.
Place the cucumbers tightly. Boil the marinade: boil everything for 3 minutes. Strain, add vinegar. Pour marinade into jars, sterilize liter jars - 5 minutes, 3 liter jars - 7 minutes. Roll up the jars, turn them over, wrap them until they cool completely.Canned crispy cucumbers are a real wealth of any housewife. I have several options for crispy cucumbers in my arsenal - I am sharing one of them.
Cooking description:
To make canned crunchy cucumbers, be sure to use pickled cucumbers. It is better if the fruits are small, young. When making canned crispy cucumbers, you can pour boiling water over the cans once, I tried to do this, I did not see much difference. I want to give advice, try any recipe first on a small amount of cucumbers. Expand your arsenal of recipes gradually, it is better to make a little different cucumbers, sign jars, compare in winter, and then choose the best options! Good luck! ;)
Ingredients:
Soak cucumbers in water for 3-4 hours (except for freshly picked ones). Put cucumbers, herbs, garlic tightly in jars and pour boiling water over. Leave on for 5 minutes. Repeat one more time: drain the water, pour boiling water for 5 minutes. Drain the water from the jars and add salt, boil until the salt dissolves. Add vinegar. Pour cucumbers with brine. Roll up the jars, turn over, wrap until cool.
I make canned cucumbers with onions when the main cucumber harvesting program is completed, and they all do not end and do not end. Try it, maybe you will like this simple recipe?
Cooking description:
Canned cucumbers with onions are very tasty and hard. A pleasant delicate marinade makes cucumbers very unusual in taste. They are good to serve as a snack, add to salads. I also put onions and carrots in a serving plate and serve with cucumbers. All my guests love canned cucumbers with onions. I use carrots to decorate salads. If you have time, you can cut it beautifully right away. You can take small bulbs, then you get very beautiful mouth-watering jars. Good luck!
Ingredients:
How to cook "Canned Cucumbers with Onions"
Jars and lids are well sterilized .
Prepare cucumbers and vegetables. Put cucumbers and chopped vegetables in jars. Pour marinade jars of water, sugar, salt, vinegar. Sterilize jars in boiling water for 7-10 minutes. Roll up the jars and wrap them until they cool completely.Every hostess makes preparations for the winter from cucumbers, and proven recipes for preparations from cucumbers are in every notebook, and of course, I am no exception. You must agree, it is so nice to open a jar of pickled or pickled cucumbers in winter for fried potatoes, or meat roast ... Also, such "hits" as salad and pickle are simply impossible to cook without pickled cucumbers.
Dear friends, I bring to your attention my selection of proven recipes for cucumber blanks, which I hope you enjoy. I got many recipes for cucumber blanks for the winter from my grandmother's and mother's notebook, but I can also preserve according to modern recipes.
If you have your favorite recipes for cucumber blanks, please share in the comments.
Tell me, do you close your cucumber salad for the winter? I really like this idea: I opened the jar - and an excellent appetizer or a delicious side dish is ready. There are many recipes for such preservation, but this year I decided to start with a salad of cucumbers, onions and dill for the winter with the funny name "Gulliver".
I really liked that the process is simple, and although cucumbers need to be infused for 3.5 hours, all other actions do not require much time. In addition, this salad of cucumbers and onions for the winter is without sterilization, which also greatly simplifies the recipe. How to prepare a cucumber salad for the winter with Gulliver onions, you can see.
If you are looking for delicious pickled cucumbers for the winter, then you've come to the right place. I just want to tell you how to pickle cucumbers for the winter with vinegar, so that they turn out to be just magical - crispy, moderately salty .... You can see how to pickle cucumbers for the winter in Polish.
This recipe has many benefits. Firstly, such a cucumber salad turns out to be very tasty for winter. Secondly, it is prepared very simply and relatively quickly. Thirdly, not only medium-sized cucumbers, which are usually preserved, are suitable for him: you can make such a salad from overgrown cucumbers for the winter. And fourthly, this blank has a very beautiful and delicate name - "Ladies fingers" (because of the shape of the cucumber slices). How to prepare a winter salad of cucumbers "Ladies fingers", we are looking.
If you are looking for a delicious cucumber snack for the winter, then you have come in absolutely right. Today I just want to present to your court a wonderful preservation - crispy cucumbers with pepper and carrots. They turn out to be simply delicious - bright and beautiful, aromatic and tasty. This recipe is a great alternative to traditional cucumbers for the winter: if you are bored with the usual canning, try to cook them this way, I'm sure you will like the result, as well as I do. We look at the recipe with a photo.
If you need a simple and delicious recipe for a salad of cucumbers and onions for the winter, then be sure to pay attention to this "Latgale" cucumber salad. There will be nothing unusual in the preparation itself, everything is quite simple and fast. The only thing: coriander is included in the marinade for such a Latgalian cucumber salad. This spice gives the salad a special flavor, highlighting the main ingredients very well. You can see the recipe with the photo.
Do you like simple cucumber preparations for the winter? Pay attention to the classic pickles. The recipe for pickled cucumbers for the winter, you can see
.You can see how to cook a delicious cucumber lecho for the winter.
The recipe for cooking lightly salted cucumbers for the winter can be viewed.
Do you like simple and tasty cucumber preparations for the winter? Cucumber salad for the winter in Georgian is exactly what you need! How to prepare a cucumber salad for the winter in Georgian, I wrote.
If you are looking for a light cucumber salad for the winter, then this recipe is exactly what you need! Marinated cucumber salad for the winter with bell peppers, carrots and onions will satisfy even the most sophisticated fans of seasonal preservation of cucumbers. I am sure that in winter such a cucumber salad for the winter in jars will be very popular: it turns out to be both beautiful and very tasty. We look at the recipe with a photo.
The recipe for canned cucumbers with zucchini for the winter, you can see.
How to cook Korean cucumbers for the winter, we read.
I didn’t count how many times my plans for conservation of crispy cucumbers burst like a soap bubble onto which a weighty cinder block fell from a nine-story building. But offhand I will say that it is a lot. Moreover, there were several reasons for the failure. Some jars of cucumbers, for example, "detonated" at the most inopportune moment. It's also good that the pantry is covered with a practical washable film and is as far as possible from places of permanent human habitation. Therefore, no one and nothing (except for my culinary ambitions, of course) did not suffer. And other blanks turned into a "time bomb". They didn't explode, no. And barely noticeably swelled. Of course, I would not even try to treat them to my worst enemy. Botulism is an unpleasant thing, to put it mildly. And the least of the evils that I met on the way of comprehending the wisdom of canning, were just substandard cucumbers. They turned out to be soft-boiled and almost tasteless. But with grief in half, I learned to roll amazing canned cucumbers for the winter, crispy. The recipe (the most delicious cooking methods, or rather) is in front of you. Choose which of the preservation options for cucumbers you like best. In any case, you will not go wrong!
The crunch when eating such cucumbers is such that even the neighbors will awaken a brutal appetite. Spicy, aromatic and easy-to-prepare snack proc.
Exit: 1 three-liter can or 3 liters.
For preservation, it is better to choose small, strong vegetables. Firstly, they will fit more in jars. Secondly, they will absorb the marinade faster and better. Wash them thoroughly. |
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Soak in cold, clean water for at least 4 hours. If the cucumbers are a little lethargic, it is better to give them a longer "rest". This will make them crispy again. Refreshing baths are convenient for the night. And in the morning, start canning cucumbers. By the way, if you wish, you can cut off the tips, literally 2-3 mm. |
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The volume of the cans is at your discretion. I gave a calculation for three liters of conservation, but you can harvest cucumbers in a two-liter container, making simple calculations. Wash the inside and outside of the jars thoroughly before adding the ingredients. Clean the corollas (where the caps are put on) especially carefully. On their uneven surface, most of all dirt and microbes, invisible, but no less destructive for the preservation of conservation, are collected. Then sterilize the container - hold over steam or fry in the oven (at 160 degrees) for 10 minutes. Please note that you need to put them in a cold oven. And it is necessary to count the time from the moment it warms up to the specified temperature. Boil the lids. 3-5 minutes will be enough. Put clean dill umbrellas, cherry leaves, currants and horseradish in cooled and dried jars. |
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Peel the garlic. And place it to the green. Also add mustard seeds and allspice. Optionally, it can be replaced with black. But not ground, but also peas. |
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Lay the clean cucumbers tightly on top. |
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Boil water and pour over cucumbers. Cover (don't roll up, just cover) them with lids and wait for the cucumbers to steam. For a liter container, the recommended time is 2-3 minutes. Leave the three-liter containers for 5-7 minutes. |
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Close the jars with special nylon lids with holes and drain the water from them into the pan. Bring to a boil. Pour cucumbers again. After the cucumbers have stood for another 2-3 (liter container) or 5-7 (three liter) minutes, prepare the marinade. To do this, pour the liquid back into the saucepan. Add salt. |
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Add sugar. Boil. Stir to dissolve the salt and sugar grains. After boiling, turn off the heat and add vinegar. |
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Stir the marinade and pour it into the jars. This conservation method is called "triple pouring". If you prefer to sterilize the workpieces, you can make some changes to the step-by-step instructions. Place all the spices in prepared jars. Prepare the marinade right away with water, salt, sugar and vinegar as described above. Fill the cucumbers with brine and sterilize the preservation in boiling water for 5-7 minutes from the moment of boiling (for liter containers). Three-liter jars are sterilized for 15-20 minutes. Make sure the water does not boil too much, as the marinade can cloud. |
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Roll up the workpiece and turn it over. You don't need to cover with a blanket. Due to this, canned cucumbers are crispy. This recipe will help you prepare the most delicious pickled cucumbers, without exaggeration. |
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This recipe for some of the most delicious cucumbers includes vodka. It is due to this "secret" ingredient that the cucumbers are elastic, fragrant and perfectly stored until winter.
Exit: 1 can of 3 liters or 3 pieces per liter.
Take 1.5-2 kg of small bumpy cucumbers. Fill them with cold clean water. Leave at room temperature for 4-12 hours. Refreshing water treatments will make even slightly grated cucumbers crisp. |
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Wash the vegetables. You can cut off the ends, or you can preserve whole cucumbers. |
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Peel the garlic. Do not be confused by its large amount, this is the "trick" of the recipe. The appetizer turns out to be spicy and slightly spicy due to such a set of spices. |
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Wash and dry the jars thoroughly. You do not need to pre-sterilize them. Place the horseradish leaf, dill umbrella and peeled garlic cloves on the bottom. You can also add other spices at your discretion - tarragon greens, cherry and / or currant leaves, allspice or black peppercorns, mustard seeds, etc. |
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Fill the jars with cucumbers. Try to keep them as tight as possible. |
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Prepare the marinade. Pour water into any heat-resistant container of a suitable volume. |
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Add sugar. |
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And citric acid. |
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Boil the marinade. Stir until the dry ingredients are dissolved in the water. |
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Pour boiling liquid over the cucumbers. Cover with clean lids. After 5-7 minutes (for a three-liter container; take 3-4 minutes for steaming cucumbers in liter containers) drain the marinade into a saucepan, putting nylon lids with holes on the jars. Boil the brine and pour over the cucumbers again. Add vodka. Roll up. Turn upside down. Cover the conservation with a thick blanket. When it cools down, you can hide it in the cellar or closet. But this workpiece is perfectly stored at room temperature (up to 23 degrees) in any dark place. |
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You can try canned cucumbers - crispy and aromatic - after a couple of weeks. The recipe is simple, and the cucumbers are some of the tastiest I've ever tried and cooked. |
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Happy harvesting season without "bombing"!
Many housewives love to cook canned cucumbers for the winter. We offer high-quality and proven recipes for cucumber blanks for every taste.
Before you start canning your cucumbers for the winter, here are some important tips to keep in mind:
Did you know?
Spicy additives give pickled cucumbers not only taste, they strengthen their structure and contribute to better preservation: horseradish leaf and root, cherry leaf, bay leaf.
Cooking method:
A bucket of small cucumbers, 3 liters of water (for 8 liter cans), 250 g of sugar, 4 tbsp. tablespoons of salt (with a slide), 500 ml of table vinegar.
For a three-liter can:
Based on this recipe, you can make three more variations of the blanks:
Add 1-2 tablespoons of dry mustard to a prepared jar of cucumbers and pour over boiling brine.
Seal immediately with a glass lid with clips, wrap until cool.
Instead of mustard, you can add 1-2 crushed aspirin tablets to a jar of salted cucumbers. Immediately pour boiling brine over them, roll them up, wrap them well.
Aspirin is a reliable and harmless (in small dose) preservative. It can be used even when canning long-fruited cucumbers, cut into pieces.
Pour salted cucumbers in jars with boiling brine, add 1 tablespoon of calcium chloride (the solution can be bought in advance at the pharmacy), roll up, wrap in paper and wrap with a cotton blanket until it cools. Store cooled jars in the pantry.
Calcium chloride makes the water in the brine hard, providing cucumbers with a crunch that is so popular with many.
Cooking method:
Cooking method:
Cooking method:
Cooking sequence:
Cooking method
For a liter jar:
Cooking sequence:
Save the article to your favorite social network so as not to lose:Winter, winter, winter. The most favorite snack both in winter and in summer is, of course, a cucumber. There are both summer pickles for cucumbers and recipes for winter crispy preserves. Each housewife has her own signature or favorite recipe for canned cucumbers for the winter. We always discuss each of our cucumber recipes with friends and acquaintances.
And when the time comes for blanks, you want to choose and roll up the best of the best. Therefore, our recipes are tried and tested.
Basic rules when choosing suitable fruits for canning recipes for long-term winter storage
From the many varieties of cucumber, you need to choose pickling winter ones. They are easy to identify in the market by the appearance of the cucumber. The fruit should have black, not white, thorns. In the cut, the cucumber should look like a square, not a triangle. The square will make a nice crispy winter snack. Another important point is that before starting to preserve cucumbers, it is imperative to remove the stalk with a knife and fill it with clean water and let it brew for several hours. This is done so that they absorb liquid and are elastic.
And also all recipes for cucumbers include a pickling bouquet of herbs and spices. It consists of dill umbrellas, horseradish leaves, cherries and currants, bay leaves. Peppercorns and allspice, whole coriander.
IN clean prepared jars put a pickled bouquet on the bottom and stuff it tightly with cucumbers. Pour two tablespoons of salt, two tablespoons of sugar and three tablespoons of vinegar into each three-liter bottle. Fill with boiling water and put the jars on sterilization. Three-liter need to boil for 40 minutes, two-liter boil for 30 minutes. We canning delicious winter cucumbers.
For this preparation, you need to make juice from tomatoes. For this you can just boil overripe tomatoes by adding a little water. And rub through a sieve. You can simply scroll the tomatoes through a meat grinder, add 1/1 water and bring to a boil. We will get a tomato filling for cucumbers.
For such a blank both small and larger cucumbers are suitable. Non-standard pieces can be cut into portions. Put the cucumbers in a large saucepan. Salt and pepper to taste, like a salad. Fill with prepared juice. The liquid is needed 1/3 more than the volume of green fruits. Add the onion and garlic cut into rings to taste, but you don't have to. Leave everything on the stove and boil for 10–20 minutes. We lay out the boiling ones in liter jars (the most convenient volume) and close with metal lids. Turn it upside down.
In advance prepare tomato juice or just grind overripe tomatoes in a meat grinder. Cucumbers can be taken in any size. If they are small, then leave them intact, large cucumbers can be cut. Add the onion, cut into rings. We put all the ingredients in the pan, salt and pepper. We put on the stove and bring to a boil. We boil for 5 minutes. The cucumbers should warm up well. Put hot cucumbers and onions into prepared jars and pour boiling juice. We close the lids.
For such a recipe only the smallest cucumbers are suitable. In winter, they are the tastiest.
For one kilogram of crispy, you need to prepare 2-3 pieces. red chili pepper. It must first be cleaned of seeds, cut into several pieces and pour over with vinegar. Leave to marinate for 3-5 hours.
Such way of harvesting cucumbers perfect for winter storage. You need to put cucumbers in a half-liter jar and pour vinegar. In winter, as you find.
Fold in jars greens for conservation... Add 5-10 pieces of pickled pepper. We fill the selected cucumbers tightly to the edges of the jar. Fill with boiling water and leave to warm up for 30 minutes. After this time, drain the water and repeat the boiling and pouring process. Before the last pouring of boiling water into a liter jar, add 1 tablespoon of salt, with a slide, 1 tablespoon of sugar, without a slide, 1 teaspoon of vinegar, 2 tablespoons of hot chili ketchup. Fill with boiling water. Close with lids.
Winter-winter with such a tasty treat is not scary.