Many people don't see the difference between pickled and pickled cucumbers. In fact, it is. Only salt is used for pickling, and citric acid is also used for pickling. This increases the shelf life of the workpieces.

Cover the cucumbers with ice water for 3-4 hours before cooking. This will make them crispier.

The ingredients in the recipes are designed for one 3 liter can. For the marinade, you need about 1–1½ liters of water.

Cucumbers should be tamped tightly into the jar so that there is no free space in it. The jars rolled up with lids must be turned over, covered with a towel and left to cool completely.

Cucumbers acquire an amazing taste and aroma from the abundance of spices, herbs and other aromatic ingredients.

Ingredients

• 2 horseradish leaves;
• 1-2 horseradish roots;
• 1 small hot pepper;
• 1 sprig of tarragon - optional;
• 2 dill umbrellas;
• 4 cloves;
• 4 black peppercorns;
• 4 allspice peas;
• ½ – 1 tablespoon of mustard seeds;
• 2 bay leaves;
• 1-1½ kg of cucumbers;
• water;
• 3 tablespoons of sugar;
• 1½ tablespoon salt
• 150 ml vinegar 9%.

Preparation

These cucumbers are prepared using the triple pouring method. Therefore, according to many housewives, it is not necessary to sterilize the jars before seaming. But if in doubt, then sterilize, especially since it is not difficult at all.

Cut the horseradish leaves and root into large pieces and place half on the bottom of the jar. Put hot pepper and tarragon there. Add half the dill, garlic, black and allspice, mustard seeds and bay leaf.

Then firmly place half of the cucumbers, the remaining herbs and spices, and the rest of the cucumbers. Pour boiling water over the jar completely and cover. After 12 minutes, pour out the water, pour clean boiling water over again, leave for 7 minutes and drain again.

In a separate saucepan, boil the marinade water and add sugar, salt and vinegar to it. Pour the resulting marinade over the cucumbers and roll up the jar.

This recipe is very simple and quick. Of the additional ingredients, only garlic is needed. Currant or cherry leaves will only slightly improve the aroma, but even without them, the cucumbers will turn out to be tasty and crispy.

Ingredients

• water;
• 200-250 g sugar;
• 2 tablespoons of salt;
• 200 ml vinegar 9%;
• 6 cloves of garlic;
• 2 currant or cherry leaves - optional;
• 1-1½ kg of cucumbers.

Preparation

Ketchup gives cucumbers a special aroma and a sweet-spicy taste, and brine - a non-standard shade.

Ingredients

• water;
• 3 teaspoons of salt;
• 100 g sugar;
• 7 tablespoons of hot ketchup
• 150 ml vinegar;
• 6 dried bay leaves
• 12 black peppercorns;
• 6 peas of allspice;
• 9 cloves of garlic;
• 1-1½ kg of cucumbers.

Preparation

Pour water into a saucepan, add salt, sugar, ketchup and vinegar. Stir, put the saucepan over the heat and bring to a boil.

Place bay leaves, pepper and garlic on the bottom of a sterilized jar. Arrange the cucumbers tightly and gently cover with the hot marinade using a ladle.

In a large saucepan, heat the water slightly and place the lidded jar in it. Bring water in a saucepan to a boil, leave the jar there for another 15 minutes, carefully remove and roll up.

4. Pickled cucumbers with vegetables

An original appetizer will be made from cucumbers with tomatoes, or cabbage. You can pickle an assortment of three or even all four vegetables. They will be saturated with brine and will be very tasty and aromatic.

If you want to make a platter, you will have to change the amount of vegetables. Assume that they should be tamped tightly into the jar.

Ingredients

• 2 dill umbrellas;
• 4 cherry leaves;
• 3 currant leaves;
• 1-2 leaves of horseradish;
• 4 allspice peas;
• 6 black peppercorns;
• 2 cloves of garlic;
• 500-800 g of cucumbers;
• 500-800 g of tomatoes, or 1-2 bell peppers, or ½ a head of cabbage;
• water;
• 2 tablespoons of salt;
• 100 g sugar;
• 1½ teaspoon citric acid or 100 ml vinegar 9%.

Preparation

Place the dill, cherry leaves, and horseradish, pepper and coarsely chopped garlic in a jar. Then place the cucumbers inside, as well as whole tomatoes, peppers or coarsely chopped cabbage lengthwise.

Pour hot water over the vegetables, cover the jar with a lid and let sit for 15 minutes. Drain the infused water, pour boiling water over the vegetables again for 15 minutes and drain again.

Add salt, sugar, and citric acid or vinegar to the jar. Pour boiling water over and roll up the jar.

The most unusual option for winter harvesting. Apples will give the cucumbers a pleasant sweet and sour taste.

Ingredients

• 1-1.2 kg of cucumbers;
• 2 sweet and sour apples;
• 3 cloves of garlic;
• 2 dill umbrellas;
• 2 sheets;
• 2 currant leaves;
• 12 peas of allspice;
• 12 carnation buds;
• 4 bay leaves;
• water;
• 5 teaspoons of sugar;
• 1½ tablespoon salt
• 1½ teaspoon vinegar essence.

Preparation

Put cucumbers and apples cut into large slices in a jar. Along the way, put garlic, dill, cherry and currant leaves, pepper, cloves and lavrushka between them.

Pour boiling water into a jar and leave for 20 minutes. Drain the infused water into a saucepan, boil it again and add sugar and salt.

Pour cucumbers and apples with this marinade, leave for 10 minutes, drain into a saucepan and bring to a boil again. Pour vinegar and hot marinade into a jar and roll up.

Calorie content: Not specified
Cooking time: Not indicated

Delicious, strong crispy - the dream of any housewife! But it is not enough to choose the right variety of cucumbers for pickling, you also need to choose a pickle recipe that you like. The most important thing in a marinade is the ratio of salt to sugar. And you can cook in different ways: add fresh and dried herbs, garlic, aromatic spices, onions and carrots, lavrushka, cherry and currant leaves. We offer a recipe for a universal marinade for cucumbers with vinegar at 9% concentration per 1 liter of water. Vinegar is necessary for better preservation of the preparation and to give the marinade a rich sweet and sour taste. The proportions can be easily adjusted if you need more water. If you need to make two liters, double the amount of salt and sugar.

Ingredients:

- clean filtered water - 1 liter;
- sugar - 3 tbsp. l. without a slide;
- table salt - 2 tbsp. l. without a slide;
- vinegar - 1 tbsp. spoon in each liter jar.

Recipe with photo step by step:

Bring the water to a boil. Pour in salt, dissolve until the crystals are completely dispersed. If the salt is grayish or with impurities, after dissolving the water for the marinade must be filtered through cheesecloth. Boil again.

Add sugar to boiling water. While stirring, dissolve the grains, let the water boil for one or two minutes.

Fill jars of cucumbers with boiling marinade. Cover with lids (no need to tighten, just put the lid on top). Leave for 20-25 minutes to warm up the cucumbers.

Drain the cooled water back into the bowl. Add a little, taking into account that the water has evaporated or absorbed into the cucumbers. Boil over medium heat for two minutes.

We make a second fill, pouring the marinade to the edge of the jar. We also cover and leave for 15 minutes.

Drain the marinade from the jars again, boil. Pour a tablespoon of 9% vinegar into each liter jar.

Fill the cucumbers with boiling marinade and immediately twist. Turn upside down, cover with a towel or blanket and leave for 24 hours or until cool.

It is recommended to store jars of pickled cucumbers in a cool, dark place, out of direct sunlight. The shelf life is no more than two years.
If you cannot use vinegar for some reason, then close it for the winter.

You can prepare cucumbers for the winter in different ways.

Take a look at a selection of recipes, take notes and try to close the jar or another in a new way.

In winter, delicious cucumbers will remind you of summer and decorate the table.

1. Cucumbers, like store-bought

Products:

for 1 liter of water:

✓ Salt - 1.5 tbsp. spoons

✓ Sugar - 3 tbsp. spoons

✓ Vinegar 9% - 10 tbsp. spoons

How to cook cucumbers like store-bought ones:

We take a 3-liter jar.

Bay leaves, allspice, cloves, onions (in rings), place the dill on the bottom of the jar, then cucumbers.

Pour boiling water over prepared cucumbers in jars.

Cool until warm, drain, add sugar and salt per 1 liter of water, boil again, pour cucumbers and roll up.

Add the vinegar to the jar before pouring it again!

2. Crispy cucumbers

Products:

✓ Carrots - 1 pc.

✓ Onions - 2 pcs.

✓ Garlic - 1 head

✓ Horseradish, currants, cherries, bay leaves - 1 leaf each

✓ Umbrella dill

✓ Black peppercorns

✓ Salt - 5 tsp

✓ Sugar - 10 tsp

✓ Vinegar 9% - 100 gr.

How to make crispy cucumbers:

Place on the bottom of a 3-liter jar carrots cut into 4 parts and all of the above ingredients.

Place the cucumbers, pour hot boiled water for 15 minutes.

Drain the water. Add salt, sugar, table vinegar to it.

Boil water with spices again and pour into the jar. Roll up.

3. Mild lightly salted cucumbers

These are delicious lightly salted cucumbers. Ideal for those who, for various reasons, cannot eat spicy foods.

Products:

For a 3 liter jar:

✓ Water - 1.5 liters

✓ Salt - 2 tbsp. spoons

✓ Sugar - 3 tbsp. spoons

How to cook mild cucumbers:

Wash the cucumbers and cover with clean water for 3 hours, changing the water.

Put in a jar:

✓ dill umbrellas, horseradish leaf, 5 currant leaves

✓ 4 teeth of garlic -10 peas of black pepper

✓ 4 pieces of cloves

✓ cinnamon

✓ tarragon

Place cucumbers in jars vertically, pour hot brine over for 3 minutes.

Then drain the brine, boil again and pour in for the last time, adding to the jar: - 1 tablespoon of vinegar

Roll up. Turn upside down and leave under a warm blanket until cool.

Even in the spring, opening the jar, the cucumbers seem to be lightly salted.

4. Country salting

A very simple way of pickling cucumbers, but very tasty, the cucumbers are crispy.

How to cook cottage salted cucumbers:

Into clean sterilized jars (3L.)

put: horseradish leaves, cherries, black currants, dill sprigs and 5 garlic cloves each.

Pour into each jar about: - 100 grams of salt and sugar (4 tablespoons sugar and 10 teaspoons salt).

Fill the jars with cucumbers and cover with cold water.

Close them with plastic lids, put them in a dark, cold place (like a cellar).

Cucumbers will be ready in 3 months, but stand until spring.

5. Drunk cucumbers

How to cook drunk cucumbers:

Put on the bottom of the jar (3 l.): - horseradish root - dill - garlic - currant leaves

Then place the cucumbers tightly and pour the marinade over 1.5 liters. water: - 3 tbsp. salt without a slide - 2 tablespoons sugar - 1 tsp vinegar essence - 2 tablespoons vodka.

Sterilize for 15 minutes.

6. Cucumbers in tomato sauce

Products:

✓ Cucumbers - 5 kg.

✓ Tomatoes - 2 kg.

✓ Garlic - 250 gr.

✓ Vegetable oil - 250 gr.

✓ Granulated sugar - 250 gr.

✓ Salt - 3 tbsp. spoons

✓ Vinegar 70% - 2 tbsp. spoons

How to cook cucumbers in tomato sauce:

Pass the tomatoes through a meat grinder, add vegetable oil.

Then. granulated sugar, salt, bring it all to a boil and cook for 10 minutes.

Then gradually add the cucumbers cut into rings.

After boiling, cook for 20 minutes, then add garlic and vinegar.

Mix everything and put in sterilized jars, seal.

It takes a long time to cut, but you get a lot of cans - 10 cans of 650 gr.

7. Pickled cucumbers

Products:

for 2 liters of water:

✓ Salt - 2 tbsp. heaped spoons

✓ Sugar - 6 tbsp. heaped spoons

✓ Pepper peas - 5-7 pcs.

✓ Bay leaves - 5-7 pcs.

How to cook pickled cucumbers:

To prepare the brine, combine all the ingredients.

Boil for 3 minutes, then cool, add 2 tbsp. 70% vinegar

Put cucumbers (how many will be included) in jars and pour brine.

Then sterilize them for 5 minutes and roll up.

8 lightly salted cucumbers

Products:

✓ Dill, horseradish, currant leaves

✓ Garlic

✓ Pepper peas - 4-5 pcs.

✓ Cloves - 2-3 pcs.

✓ Bird cherry leaf

✓ Salt - 1 tbsp. a spoon with a slide

✓ Sugar - 1.5 tbsp. flat spoons

✓ Aspirin - 2 tablets

✓ Vinegar essence 70% - 1 tsp

How to cook lightly salted cucumbers:

Put the cucumbers in a 3-liter, sterilized jar, adding all the spices, salt, sugar, aspirin and vinegar.

Then you need to pour boiling water over everything and roll it up with an iron lid.

Bon Appetit!

Such is the hot time now - the end of summer and the beginning of autumn. The harvest is ripe and the housewives have to work longer in the kitchen to prepare various delicacies for the winter. Today I want to offer you delicious recipes for crispy pickled cucumbers. Even if the housewives do not procure them, they buy ready-made ones. But there is often so much vinegar in store cucumbers. And you can choose a suitable recipe yourself and decide for yourself which cucumbers you like - salty, spicy or sweet. It's so delicious to crunch in winter with potatoes, and maybe even with vodka on holidays.

In my piggy bank of pickled cucumber recipes there are time-tested preparations. But you must admit, it is a shame if the recipe is good, and the can did not shoot, but opened the cucumbers, and they are soft. I also had such a bitter experience, with the whole batch of blanks. And then I got interested in what needs to be done to make the cucumbers crisp, and I share these tips with you.

1. For canning, pick up small, healthy cucumbers, with thin skin and dark pimples.
2. Use regular, non-iodized salt to make the marinade.
3. Whenever possible, use clean, spring water, without chlorine.
4. To make the cucumbers crisp, put black currant, oak, leaves or horseradish root in the jars.
5. For pickling, use pickled cucumbers no later than 24 hours before.
6. To prevent cavities from appearing in pickled cucumbers, pre-soak the cucumbers in very cold water for 5-6 hours. Try to keep the water cool.
7. Do not overuse when pickling with garlic - garlic is believed to soften cucumbers.
8. To make the cucumbers more firm, place the mustard seeds in the marinade in the jar.
9. One way to keep your cucumbers crisp is to add 1 tablespoon of steam to each jar. l. vodka.
10. To preserve the firmness of the cucumbers, it is best to use the hot marinade method when canning.
11. After rolling up the cans, do not wrap the cucumbers in a warm blanket to cool them down faster.

Crispy pickled cucumbers for the winter - recipe for 1 liter

I give this recipe for 1 liter of brine, from which two liter cans of cucumbers are obtained.

Ingredients:

• cucumbers - 2 kg
• water - 1 liter (for 2 cans)
• salt - 1 tbsp. l. with a slide
• sugar - 2 tbsp. l.
• vinegar essence (70%) - 1 tsp. (for 1 can)
• peppercorns
• cloves - 2-3 pcs.
• horseradish leaves
• cilantro
• Dill
• garlic

1. Put chopped dill and cilantro and a few cloves of garlic in jars well washed with soda at the bottom.

Roll caps must be boiled in advance

2. Cut off the ends of cucumbers on both sides. Put the cucumbers tightly in the jar up to half and sprinkle with herbs again. We also bring the cucumbers to the top of the can.

3. Boil water and fill cucumbers in a jar with hot water. We are waiting for about 10-12 minutes. Pour the water into a saucepan.

If the jar into which boiling water was poured can be taken with two bare hands, then it is time to drain the water

4. Pour boiling water for the second time (it is very convenient to boil water in a kettle) and wait another 10-12 minutes. We pour this water into the sink.

5. Prepare the marinade from the water that we drained after the first pouring. Add salt and sugar, peppercorns and cloves, bring the marinade to a boil.

6. Pour 1 tsp straight into the jars. vinegar essence. Fill with hot marinade and try to get spices in each jar.

How to make 9% vinegar from 70% vinegar essence? Very simple - 1 tsp. vinegar essence = 8 tsp. 9% vinegar - 7 tsp water.

7. Now it remains only to roll up the cans with metal lids and turn them upside down until they cool completely.

Sweet crispy pickled cucumbers for the winter recipe for 1 liter

I want to tell you that sweet pickled cucumbers are even tastier than salted ones, although probably not everyone will agree with this. But the sweet-sour marinade of this recipe does its job - the cucumbers simply disappear from the plate and everyone asks for more. I strongly advise you to cook.

Ingredients:

• cucumbers
• peppercorns
• carrot
• onion
• Bay leaf
• Dill
• mustard seeds
• chilli

Marinade for 1 liter of water:

• salt - 1 tbsp. l. with a slide
• sugar - 200 gr.
• vinegar (9%) - 200 ml

I do not specifically indicate the number of cucumbers, but the marinade is designed for 1 liter of water. Accordingly, I take carrots and onions by eye. The main thing in this recipe is to keep the proportion of salt and sugar. And if it seems to you that there is a lot of sugar, do not hesitate. but try to cook - I'm sure you will like it.

1. We wash the cucumbers, cut off the tips. Peel the carrots and cut into slices. Cut the onion into half rings, and the garlic into strips.
2. We put spices, onions, carrots and herbs in clean jars. You can add chili pepper if you like. Our family loves spicy food.

3. Put the pure cucumbers tightly in jars. Try to put larger cucumbers down and smaller ones on top.

I conducted an experiment - I laid out small cucumbers in jars vertically, and horizontally in other jars - it turned out about the same.

4. Boil water - it is very convenient to boil water in a kettle and pour it into jars. Pour cucumbers with boiling water and leave for 20 minutes. We pour this water into a saucepan and put it on the fire - we will prepare a marinade from it.

5. Fill the cucumbers again with clean boiling water and leave for another 10 minutes.

6... Prepare the marinade from the first water, bring to a boil and add salt and sugar. Pour in vinegar last.

7. Pour water from jars with cucumbers, and pour cucumbers with hot marinade.

8. Tighten the jars with sterile lids, turn them upside down and keep them until they cool completely.

Crispy pickled cucumbers with mustard - a recipe for the winter

Last year I marinated cucumbers with mustard for the first time and from my own experience I can say that the experiment was a success. Thanks to the mustard, such cucumbers acquire a special taste. Feel free to experiment. We will sterilize these cucumbers also by filling three times.

Ingredients:

• cucumbers
• peppercorns
• horseradish leaves, black currant
• Bay leaf
• Dill
• garlic

Marinade for 1 liter of water:

• salt - 3 tbsp. l.
• sugar - 250 gr.
• vinegar (9%) - 150 ml
• hot mustard - 1 can

1. As in the previous recipe, first put herbs, spices, and then cucumbers in clean jars.

2. Pour boiling water over cucumbers in jars and leave for 15-20 minutes. We pour the water into a free saucepan and immediately put it on the fire - we prepare the marinade from it.

3. In the meantime, we should boil another portion of boiling water, you can just pour the cucumbers from the teapot. Fill and leave for another 10 minutes. We drain the water and fill it with the marinade already prepared by that time.

3. And for the preparation of the marinade, add the water drained for the first time, add salt, sugar, mustard and vinegar. Bring to a boil and pour into jars.

4. We twist the jars with sterilized lids, turn them over and hold them until they cool completely.

Crispy pickled cucumbers with citric acid - a recipe for the winter

Not everyone loves vinegar, but in order for the jars to stand well and reliably over the winter, acid is still needed. Vinegar can be replaced with citric acid.

Crispy pickled cucumbers for the winter without sterilization

This recipe is also without vinegar, but with citric acid. And instead of sterilizing jars of cucumbers, we will pour boiling water.

Ingredients:

• cucumbers
• peppercorns
• horseradish leaves, black currant
• Bay leaf
• Dill
• garlic
• mustard seeds

Marinade for 1 liter of water:

• salt - 2 tbsp. l.
• sugar - 3 tbsp. l.
• citric acid - 1/3 tsp

We will use the 3x fill method.

1. Put herbs, spices and garlic on the bottom of the jar. We put cucumbers tightly in a jar.

2. Fill with boiling water, cover with a lid on top and let stand for 20 minutes.

To prevent the cans from cracking from hot water, you can put a metal spoon in each can

3. Drain the water and fill it with a new portion of boiling water, again let it brew for 10-15 minutes.

4. Measure the first drained water to prepare the marinade. Bring it to a boil and add salt and sugar.

5. Put the citric acid directly into the jars. If you have a 3-liter jar, then citric acid will need 1 teaspoon.

6. Pour the marinade over the cucumbers and tighten the lids. We turn the banks over until they cool completely.

Crispy pickled cucumbers with vodka - a recipe for the winter

As I already wrote, vodka is added to the marinade so that the cucumbers are crispy. I found an excellent recipe for delicious cucumbers with vodka on the Internet. Cucumbers are salted like from a barrel.

Ingredients:

• cucumbers 1.5 - 2 kg
• peppercorns
• horseradish leaves, black currant
• Bay leaf
• Dill
• marigolds - 3-4 pcs.
• garlic 4 - 5 cloves

Marinade:

• salt - 100 gr.
• vodka - 50 gr.

Pickled cucumbers for the winter - lick your fingers recipe

Another wonderful recipe, according to which I have been canning for 10 years and invariably very tasty cucumbers are obtained, in fact, "you will lick your fingers."

Ingredients:

• cucumbers
• garlic
• onion
• carrot
• horseradish root or leaves
• Bay leaf

Marinade for 3 liters of water;

• salt - 5 tbsp. l.
• sugar - 9 tbsp. l.
• vinegar 9% - 300 ml

1. Put herbs and spices at the bottom of the jar. Cut the onion into half rings, carrots into slices. We put it on the bottom of the can.

2. Place the cucumbers tightly in the jar.

3. Prepare the marinade, pour in the vinegar last. Fill cucumbers with hot marinade.

4. Banks are immersed in a pot of warm water. Put a towel at the bottom of the pan. It is better to boil lids for jars separately. Sterilize jars of cucumbers for 10-15 minutes and roll up.

So, there are enough pickled cucumber recipes to choose the right one for yourself. But you yourself understand that in order to choose, you need to try to cook according to different recipes. Please note that the ingredients in all recipes are almost the same, and the taste of the cucumbers is completely different.

I wish you delicious preparations and good recipes. And if you liked my recipes, share them with your friends on social networks, suggest your recipes and write comments and comments.

Cucumbers themselves do not have a piquant taste, especially when it comes to overripe fruits. To give them a richer flavor, people have come up with many recipes for pickling them.

The calorie content of cucumbers will depend on each specific method. On average, there are 16 kcal per 100 grams of product.

Cucumbers for the winter in jars - a step by step photo recipe

Salting cucumbers is a responsible and long process. To make the cucumbers crisp and tasty, we offer you the following preservation recipe.

Cooking time: 3 hours 0 minutes

Quantity: 10 servings

Ingredients

• Cucumbers: 10 kg
• Dill: 4-5 bunches
• Sweet pepper: 2 kg
• Garlic: 10 heads
• Salt, sugar: 2 tsp each per can
• Ground pepper: to taste
• Vinegar: 2 tbsp l. per serving

Cooking instructions

Recipe for crispy cucumbers for the winter in jars

The proposed recipe allows you to give the cucumbers a special, moderately spicy taste, while the cucumbers will not lose their crunchy characteristics.

To close crunchy cucumbers for the winter, you would need:

• cucumbers - 5 kg;
• one bitter pepper;
• horseradish root;
• head of garlic;
• 10 cloves;
• allspice and black pepper - one dessert spoon each;
• 6 bay leaves;
• on an umbrella of parsley and dill;

For cooking marinade you will need:

• 1.5 liters of water;
• 25 gr. vinegar 9%;
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara.

Conservation process:

1. We sterilize 3 one and a half liter glass jars.
2. We put all the spices in equal parts in each jar. The seeds should be removed from the hot pepper, and the horseradish should be chopped.
3. Wash cucumbers and cut off the ends. We transfer them to a large container and fill with cold water. Let them stand for 2 to 4 hours.
4. After this time, we take out the cucumbers from the container and, sorting by size, put them in jars.
5. In a separate container we prepare boiling water, which we then fill in the cucumbers, and cover with lids on top.
6. It takes 10 minutes to warm up. Pour the water back into the pan, add sugar and salt.
7. While the brine is being prepared, prepare a second portion of water for sterilization in a separate saucepan. It is also poured into jars of cucumbers, allowed to warm up for 10 minutes and drained.
8. When the brine boils, they need to pour the jars, but first pour vinegar into them.
9. Banks should be rolled up, put in a dark place.

We suggest you watch a video of a recipe for delicious crispy cucumbers for the winter.

How to close cucumbers for the winter in liter jars

This method is suitable for a small family who does not like large cans in the refrigerator.

For such preservation, you you need to stock up:

• small cucumbers;
• 2 p. water;
• two tbsp. l. Sahara;
• four st. l. salt.

The rest of the components are calculated per liter jar:

• 1 head of garlic;
• three cherry and currant leaves each;
• 1/4 horseradish leaf;
• half an oak leaf;
• dill umbrella;
• 6 peas of allspice and black pepper;
• with one red peppercorn, but put only a piece equal to 1 or 2 cm on one jar;
• one tablespoon of vinegar 9%.

Conservation process cucumbers for the winter

1. The cucumbers are washed and transferred to a deep container for pouring water.
2. Banks are thoroughly washed and sterilized. You also need to remember about the lids, they need to be boiled in a separate container.
3. Mix all the spices.
4. Preparing water for sterilization.
5. First, put spices in each jar, and then cucumbers, pour boiling water, cover with lids and set aside for 15 minutes to warm up.
6. After 15 minutes, gently drain the hot water, move it to the stove and after boiling, add salt and sugar there.
7. Pour vinegar into each jar and fill it with brine.

It remains to roll it up, turn it over to check for the quality of seaming, and wrap it up with a blanket for further sterilization.

Pickled cucumbers in jars for the winter - a step by step recipe

The recipe below will surprise your family with its unique taste and pleasant crunch. For pickling cucumbers for the winter according to this recipe, you need to prepare the following products:

• small cucumbers;
• 2 leaves of lavrushka;
• 2 cloves of garlic;
• 4 peas of black and allspice;
• 1 tsp mustard seeds;
• two currant leaves;
• dill umbrella.

For the marinade you will need:

• 6 tbsp Sahara;
• 3 tbsp salt;
• 6 tbsp vinegar 9%.

To cook such cucumbers for the winter can be done in a few steps:

1. Combine all the spices into a homogeneous mixture.
2. Chop the dill umbrella and currant leaves.
3. Rinse the cucumbers well, cut the tails on both sides and place in a deep container. Cover with water and set aside for 2 hours.
4. Prepare jars, wash and sterilize.
5. Pour water into a saucepan and put it on fire. As soon as it boils, it can be poured over jars of cucumbers.
6. Spices and cucumbers need to be placed at the bottom of the cans.
7. Pour sugar and salt there and pour vinegar.
8. After boiling, the water should be allowed to stand a little and cool down and only then fill the jars.
9. Place the filled sterilization jars in a large saucepan, cover them and let them boil for 15 minutes. Do not forget to put a towel on the bottom of the container.
10. After 15 minutes, the cans are rolled up.

Pickled cucumbers are ready for the winter!

Salting cucumbers for the winter in jars without vinegar

The proposed option for preserving cucumbers for the winter does not involve the use of vinegar or other acid.

For such a recipe, you will need these products:

• 2 kilograms of cucumbers;
• 2.5 liters of water;
• 110 grams of salt;
• 2 leaves of horseradish;
• 15 cherry and currant leaves each;
• 5 walnut leaves;
• 2 dill umbrellas;
• 2 pods of hot pepper;
• 1 horseradish root.

Process canning looks like this:

1. The cucumbers are washed and placed in a deep basin for further filling with water. If they have just been collected, then the soaking procedure can be skipped.
2. After 2-3 hours, the water is drained and the cucumbers are washed.
3. Grind horseradish and bitter peppercorns.
4. Layers of herbs, chopped horseradish with pepper, cucumbers, again herbs with horseradish and pepper and cucumbers are placed in a large saucepan. The last layer should be the sheets.
5. Pour cold water into a separate container, pour sugar and salt into it, and mix until completely dissolved.
6. Layers of cucumbers with herbs are covered with a prepared filling, covered with a lid and placed under oppression for 5 days.
7. After 5 days, the brine is poured into a saucepan, all the spices are removed, and the cucumbers are thoroughly washed.
8. They are placed in pre-prepared jars.
9. Pour marinade up to the very top and let stand for 10 minutes.
10. After 10 minutes, it must be drained back and put on fire to boil.
11. As soon as it boils, cans are poured over them and rolled up.

How to close cucumbers in vinegar jars

In the proposed version, the preservation of cucumbers for the winter is supposed to use vinegar, and all the components are taken from the calculation of a 3-liter jar.

To preserve with this method, you need to prepare:

• small cucumbers;
• 2-3 tbsp vinegar 9%;
• red hot pepper - a piece of 2 cm;
• 2-3 cloves of garlic;
• 2 tbsp dill seeds;
• 1 tbsp. a spoonful of chopped horseradish root;
• 5 currant leaves;
• 9 allspice peas.

For filling you will need:

• 2 tbsp sugar and salt l. for every liter of liquid.

Instructions for cooking cucumbers for the winter in jars of vinegar:

1. Cucumbers wash well and fit into a large basin for further filling with water for one day.
2. Banks are washed and sterilized.
3. Spices and cucumbers are placed in each jar.
4. The lids are boiled in a separate saucepan.
5. On average, one three-liter can requires 1.5 liters of liquid. Having calculated the amount of water, we put it on the fire to boil.
6. As soon as the future filling boils, fill the jars with it and let it stand until the air bubbles come out.
7. We pour the water into a saucepan, pour salt and sugar into it and mix thoroughly. Bring the filling to a boil.
8. We place the cans in a large saucepan.
9. Pour vinegar into each and fill each jar with ready-made brine.
10. Cover with lids and leave to sterilize for 5-7 minutes.
11. We roll up jars of cucumbers.

A simple recipe for cucumbers for the winter in jars

This simple recipe for cucumbers for the winter is used by many housewives, so it can rightfully be called a classic.

Ingredient proportions are based on one 3-liter can, so you will need to adjust the amount of food as needed.

What do you need prepare:

• 1.5-2 kg of cucumbers;
• 5 leaves of currants and cherries;
• 2 horseradish leaves;
• 5 cloves of garlic;
• 1 bunch of dill;
• 1 liter of water;
• 2 tbsp. l. salt;
• 2 tbsp. tablespoons of sugar.

Canning is performed in several steps:

1. Cucumbers are washed, tails are trimmed and filled with cold water for 4 hours.
2. Banks are washed and sterilized.
3. The lids are boiled in water.
4. The greens are sorted out and crushed.
5. Each jar contains all the spices, with the exception of horseradish.
6. Cucumbers are placed on top of the spices and covered with horseradish leaves.
7. Sugar and salt are poured into pre-boiled water.
8. Jars of cucumbers are poured with it and rolled up.

After a month, the cucumbers can be served on the table.

Cucumbers with tomatoes in jars for the winter - a delicious recipe

For lovers of allsorts, this method is very suitable. All components are indicated per liter can.

To preserve cucumbers with tomatoes for the winter using this method, you will need:

• 300 grams of cucumbers;
• 400 grams of tomato;
• 1 bitter peppercorn;
• paprika - to taste;
• a few sprigs of fresh dill;
• 3 cloves of garlic;
• 1 horseradish sheet;
• 2 bay leaves;
• 3 peas of allspice;
• 1 tbsp. a spoonful of salt;
• 1/2 tbsp. tablespoons of sugar;
• 1 tbsp. a spoonful of vinegar 9%.

Canning tomato with cucumbers is performed in several steps:

1. Cucumbers with tomatoes are washed well. Pierce each tomato in the area of ​​the stalk for good salting.
2. Prepare containers, wash and sterilize.
3. Boil the lids in a separate saucepan.
4. Lay in each jar in layers: spices, cucumbers without tails, tomatoes.
5. Laying must be done very tightly to eliminate gaps. You can thicken it with rings of chopped cucumbers.
6. Pour water into a saucepan for pouring and put on fire.
7. Add sugar and salt to the jars and pour boiling water.
8. Put a towel in a large saucepan and set the sterilization jars for 10 minutes.
9. We take out the cans and roll up.

Cucumbers with tomatoes for the winter - video recipe.

Cucumbers for the winter in jars with mustard

Cucumbers for the winter, canned with mustard, are well stored both at home and in the basement. They taste aromatic and piquant.

To preserve cucumbers using this method, you need to prepare:

• small cucumbers;
• 100 ml vinegar 9%;
• 5 tbsp. tablespoons of sugar;
• 2 tbsp. tablespoons of salt.
• 2 cloves of garlic;
• one dill umbrella;
• 1/4 carrots;
• 0.5 teaspoon of mustard.

The whole process is performed in several steps:

1. Cucumbers are washed.
2. Banks are prepared, washed and sterilized.
3. Mustard is laid on top.
4. Salt with sugar and vinegar are added to the water and jars are poured with this marinade.
5. Jars are placed in a large pot for further sterilization for 5-7 minutes after boiling.
6. Get out the cans and you can roll up. Spicy cucumbers for the winter with mustard are ready!

A cold way to close cucumbers for the winter in jars

Today, you can find many ways to prepare cucumbers for the winter, but we offer the simplest version of this delicacy - this is the cold method.

All ingredients are taken per 3 liter jar.

• even small cucumbers;
• 1.5 liters of water;
• 3 tbsp salt;
• 5 black peppercorns;
• one head of garlic;
• two bay leaves;
• 2 leaves of currant, horseradish and tarragon.

Execution of works according to this plan:

1. The cucumbers are washed.
2. Banks are sterilized.
3. Each jar contains spices and cucumbers.
4. Pour water into the jar and immediately drain it, so you will find out the right amount of water for filling.
5. Add salt to it and refill the jars with it.
6. Close them with nylon caps and install them in the cellar.

After 2 months, you can start tasting.