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.

Crispy pickled cucumbers for the winter (dry sterilization)

Pickled cucumbers for the winter in Polish

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.

"Ladies fingers" winter cucumber salad

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.

Cucumbers in their own juice for the winter without sterilization

Crispy cucumbers for the winter with peppers and carrots

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.

The famous "Latgale" cucumber salad for the winter

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.

Pickled cucumbers for the winter: a canning classic!

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 .

Cucumber lecho for the winter

You can see how to cook a delicious cucumber lecho for the winter.

Lightly salted cucumbers for the winter

The recipe for cooking lightly salted cucumbers for the winter can be viewed.

Georgian cucumber salad for the winter

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.

Canned cucumbers with zucchini for the winter "Ideal Duet"

The recipe for canned cucumbers with zucchini for the winter, you can see.

Korean cucumbers for the winter: a delicious salad with Asian flavors!

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!

Crispy canned cucumbers with mustard

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.

Ingredients:

Exit: 1 three-liter can or 3 liters.

How to prepare crispy canned cucumbers:

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.
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.
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.
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.
Lay the clean cucumbers tightly on top.
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.
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.
Add sugar. Boil. Stir to dissolve the salt and sugar grains. After boiling, turn off the heat and add vinegar.
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.
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.

Cucumbers "Villainous" without sterilization

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.

Required products:

Exit: 1 can of 3 liters or 3 pieces per liter.

Cooking method:

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.
Wash the vegetables. You can cut off the ends, or you can preserve whole cucumbers.
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.
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.
Fill the jars with cucumbers. Try to keep them as tight as possible.
Prepare the marinade. Pour water into any heat-resistant container of a suitable volume.
Add sugar.
And citric acid.
Boil the marinade. Stir until the dry ingredients are dissolved in the water.
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.
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.

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.

Canned cucumbers for the winter - delicious recipes

Before you start canning your cucumbers for the winter, here are some important tips to keep in mind:

• For canning, it is best to use small, strong cucumbers, if possible the same size and regular shape.
• Before harvesting cucumbers, they should first be soaked in cold water for at least 3 hours, changing the water
• Rinse jars for pickling in hot water with baking soda, then spread over boiling water or bake in the oven for 25-30 minutes.
• Wash your hands before handling sterile jars.
• The more spices you put on top of the workpiece, the richer the taste of the cucumbers will be.
• Pour vinegar into the marinade gradually, after removing the pan from heat.
• Typically 40.0 salt per liter of brine is the optimal amount when the cucumbers are moderately salty.

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.

Canned cucumbers - cooking technology

• Spicy herbs are placed on the bottom of prepared one-liter jars.
• Then, in an upright position, cucumbers are placed.
• On top and on the inside of the cans - you can put dill umbrellas, pieces of hot pepper, cloves of garlic.
• Then everything is poured with strained boiling brine and the required amount of vinegar is added
• The can is tightly closed with a sterile lid, rolled up, turned upside down, covered with a blanket and left until completely cooled.
• Store in refrigerator or cold pantry.

Canned cucumbers with spices for the winter

• 0, 6 kg of cucumbers,
• 1 liter of water
• 4 tbsp. l salt without a slide,
• 2 tablespoons sugar
• 1 tbsp. l - 70% acetic acid,
• horseradish leaf,
• 3 black currant leaves,
• 3 allspice peas,
• 6 black peppercorns,
• 2 cloves of garlic
• 1 slice of hot pepper,
• sprigs of parsley, dill and celery

Cooking method:

1. Pour the washed cucumbers with cold water and leave for six hours.
2. Wash horseradish leaves, currants and other greens thoroughly and cut.
3. Pour spices, chopped herbs at the bottom of the cans
4. Lay out the cucumbers.
5. Add sugar, salt, water to a saucepan and bring everything to a boil. Finally, add acetic acid and pour the resulting marinade over the cucumbers.
6. Cover the jars with boiled lids, sterilize for 8-10 minutes and roll up.

Canned cucumbers (quick way)

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.

• Peppers, bay leaves, dill, parsley, garlic are placed on the bottom of the jars.
• Cucumbers are placed in a boiling brine.
• As soon as the cucumbers change color (2–5 min.), They are put in jars, filled with brine, rolled up and wrapped for a day.

Pickled cucumbers without sterilization and without added vinegar

For a three-liter can:

• 1.5 kg of cucumbers,
• 2 cloves of garlic, chopped
• 1 sheet of medium-sized horseradish,
• 8 black currant leaves,
• 2-3 cherry leaves,
• 2-3 bay leaves, a piece of red hot pepper (without seeds),
• dill with umbrellas.
• You can add 1 teaspoon each of chopped celery leaves, parsley, a pinch of thyme or wild oregano (not mint) if desired.

• 1 liter of water - 2 tablespoons (with a slide) of salt. A three-liter jar of cucumbers requires about 1.5 liters of water and 3 tablespoons of salt.

1. Soak the cucumbers in boiled, cooled water for about a day - in a large enamel saucepan or bucket.
2. Put cucumbers in prepared jars - tightly, but without squeezing, mixed with spices. Put the dill umbrellas on top.
3. Pour the boiled cooled fill to the top of the jar.
4. Cover with lids and leave alone for several days.
5. As soon as a film appears a little on the brine, and the cucumbers look ready, you can bury them.
6. In a warm room, it takes 2 days from the time of salting to capping; in the cold for 4 days.

Based on this recipe, you can make three more variations of the blanks:

• Cucumbers with mustard

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.

• Cucumbers with aspirin

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.

• Cucumbers with calcium chloride (crunchy)

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.

Canned cucumbers with onions and horseradish for the winter

• cucumbers - 10 kg,
• onions - 1 kg,
• dill with seeds - 200.0,
• horseradish root - 20.0,
• salt - 400, 0
• sugar - 150, 0
• citric acid - 150.0
• 1 head of garlic
• 15 peas of black pepper,
• 15 mustard seeds,
• 5 bay leaves,
• 10 liters of water.

1. Peel the garlic, onion and horseradish root. Chop the onion, cut the horseradish root into small pieces.
2. Wash the cucumbers, place them tightly in three-liter jars, add 1 clove of garlic, a piece of horseradish root, a sprig of dill and a handful of onions to each jar.
3. In a separate bowl, prepare the citric acid, sugar, salt, water, mustard seeds, bay leaf, and black pepper marinade.
4. Boil the marinade and pour into jars of cucumbers.
5. Pasteurize the jars for 30 minutes, then roll up the lids and put the neck down.

Delicious canned cucumbers for the winter

• 3, 5 kg of cucumbers,
• 2 liters of water
• 500 ml of 5% vinegar,
• 1 head of garlic
• 3 horseradish leaves,
• 10 bay leaves
• 30 peas of allspice,
• 1 pod of hot pepper,
• 1 bunch of celery
• 1 bunch of dill
• 6 tablespoons of salt.

Cooking method:

1. Wash the cucumbers, cover with cold water and leave for 8 hours. Change the water 3 times.
2. Wash and chop horseradish leaves and dill and celery. Peel the garlic and cut into thin slices.
3. Remove the stalk and seeds from hot pepper, and cut the pulp into thin rings.
4. Put a layer of garlic, hot pepper, spices and herbs on the bottom of three-liter jars, carefully put cucumbers on top, then again a layer of spices and cucumbers.
5. Prepare the marinade by combining water, salt and vinegar, bring the solution to a boil, and pour over the cucumbers.
6. Cover the jars with boiled lids, sterilize in a boiling water bath for 25 minutes and roll up.

Canned cucumbers in tomato sauce

• 3.3 kg of cucumbers,
• 2 liters of tomato juice,
• 100 g of salt
• 1 head of garlic
• 3 sweet peppers
• 3 horseradish leaves,
• 5 bay leaves,
• 1 pod of hot pepper,
• 1 bunch of dill.

Cooking method:

1. Wash cucumbers, cover with cold water and leave for 5 hours.
2. Remove seeds and stalks from sweet pepper, cut the pulp in half.
3. Peel the garlic. Wash and chop the greens.
4. Pour the tomato juice into an enamel bowl, add salt and bring to a boil.
5. Lay the bay leaf and spicy herbs on the bottom of the jars, put sweet and hot peppers, garlic and cucumbers and cover with tomato juice.
6. Cover the jars with boiled lids, sterilize for 20 minutes in a boiling water bath, and then roll up.

DIY pickled gherkins

• 10 kg gherkins,
• 8, 5 l of water,
• 750 g sugar
• 500 g of salt
• 320 ml 70% essence,
• 10 bay leaves
• 10 cloves
• allspice peas,

Cooking method:

1. Wash the gherkins and place in sterilized 3-liter jars.
2. Prepare the marinade in a separate bowl. To do this, combine water, sugar and the remaining salt, bring the resulting liquid to a boil, heat for 5 minutes, then add spices and leave on fire for another 10 minutes.
3. Add the vinegar essence to the marinade before cooking.
4. Pour the gherkins with the resulting marinade, close the jars with plastic lids and store in a cool place.

Canned sweet and sour cucumbers

• 3 kg of small cucumbers,
• 200 g small onions,
• 100 g horseradish
• 1 teaspoon mustard seeds
• 3 bay leaves,
• 15 peas of black pepper,
• dill to taste.

• 2 liters of water, 500 ml of 9% vinegar, 150 g of sugar, 60 g of salt.

Cooking sequence:

1. Wash the cucumbers and put them tightly in jars, shifting them with peeled onions, dill stalks, horseradish slices, adding mustard seeds, bay leaves and pepper.
2. Fill with boiling fill.
3. Banks close and leave until the next day.
4. The next day, drain the filling and boil it.
5. Then pour over the cucumbers again and roll up the jars.

Bulgarian Canned Cucumbers

• 10 kg of cucumbers,
• 450 g of salt
• 300 g horseradish roots,
• 300 g of vegetable oil
• 150 g of dill stems and inflorescences,
• 10 g ground black pepper,
• 7.5 liters of water,
• 5 tablespoons of vinegar essence.

Cooking method

1. Combine salt and water in a separate bowl, bring the resulting liquid to a boil and cool.
2. Peel and chop the horseradish root.
3. Pour the washed cucumbers with the resulting brine and leave for 24 hours.
4. After the specified time, put the cucumbers in sterilized jars along with horseradish, dill and black pepper, add vinegar essence and brine, and then pour in vegetable oil.
5. Roll up the jars and put them in a cool place.
6. In a separate bowl, prepare a marinade from water and vinegar with the addition of sugar and salt.
7. Pour cucumbers with boiling marinade and pasteurize for 30 minutes.
8. After that, roll up the jars with the lids and cool by turning the neck down.

Canned sliced \u200b\u200bcucumbers

For a liter jar:

• 600-700 g of long-fruited cucumbers,
• 1 teaspoon sugar
• 35 g spices (horseradish leaf and root, cherry leaf, pepper, garlic, cloves, etc.)
• 1 tablespoon 9% vinegar

• 1 liter of water - 1 tablespoon of salt.

Cooking sequence:

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.

Recipes for winter preparations from the most delicious canned cucumbers

1 Canned Cucumbers, The Crunchiest Recipe

2 Recipes for preparations for the winter from cucumbers

• We put a pickling bouquet in clean, sterilized bottles and very tightly fill the jars with prepared fruits to the very top. Pour just boiling water and let it brew and warm up the blanks for at least 30 minutes, they should warm up well. Then we drain the water, boil and re-pour it back. Wait 30 minutes again. The second time we drain the water and put on the stove until it boils.
• Meanwhile, pour 2 rounded tablespoons of salt into the bottle, 2 rounded tablespoons of sugar, 1 flat teaspoon of citric acid or 2 tablespoons of vinegar, 2 tablespoons of tomato paste and 1 teaspoon of dry mustard. Fill with boiling, drained liquid. We twist it and turn it upside down. Wrap it with a blanket until it cools completely.

3 Canned cucumbers, crispy recipe for the winter is the most delicious

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.

4 Canned Cucumbers, The Crunchy Recipe Is Most Delicious In Tomato Juice

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.

5 Winter cucumber salad. How fresh

• For this winter dish, the most non-standard in appearance cucumbers are suitable, which are mine and the mode for portioned pieces. Cut the onion into half rings. The amount of onions should be almost the same as the amount of cucumbers. We rub a few carrots on a Korean grater, for beauty Salt, like on a salad, pepper with black ground pepper so that it is clearly visible. Add one heaped teaspoon of citric acid per three kilograms of product. We leave the entire workpiece for at least two hours so that all the vegetables start to juice.
• We lay out the resulting workpiece in clean half-liter jars so that the liquid covers the vegetables well. We put on sterilization. A half-liter jar boils for 40 minutes. After this time, close with metal lids and turn it upside down until it cools completely.

Super delicious recipe for crispy cucumbers for the winter

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.

The recipe for the hottest crispy and most delicious canned cucumbers

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.