Publication date: 06/27/19

The excellent taste of cucumbers prompted culinary specialists to look for various ways to prepare blanks. As a result, delicious recipes for pickled cucumbers appeared (in barrels and jars, cold, hot and dry), pickled (without sterilization and with it, with vinegar, citric acid, vodka, adjika, tomato paste and ketchup), as part of snacks - salads for the winter

It will be difficult for an inexperienced hostess to navigate the variety of recipes on their own, so the selection of proven recipes below will help you choose the most attractive recipe for the workpiece that matches the taste expectations and skills of the cook. And a few useful tips saved in the end will help you avoid possible mistakes.

Cucumber recipe with photo

This way of harvesting spicy cucumbers with black pepper will delight the whole family. The taste of cucumbers is not sharp, but has some zest. No one can refuse such crispy cucumbers.

The calculation of products is described for one three-liter jar.

If you or your loved ones have a predisposition to allergic reactions or peptic ulcers of the stomach, intestines, functional disorders of the kidneys, it is advisable to replace the aspirin preservative with more harmless ones, for example, citric acid.

Time for preparing: 50 minutes

Quantity: 1 portion

Ingredients

• cucumbers: 2.5 kg;
• water: 1 l;
• currant leaves: 7-10 pieces;
• garlic: 3-4 cloves;
• dill greens: 30-40 g;
• salt: 1 tbsp;
• sugar: 2 tablespoons;
• ground black pepper: 1 pinch;
• allspice: 7-10 pieces;
• black pepper: 7-10 peas;
• lemon acid: at the tip of a knife;
• aspirin: 2 tablets;
• bay leaf: 6 pieces

Cooking instructions

All food and utensils must be clean. Bank requires sterilization. Boil the screw cap in advance. Wash the currant leaves and dill greens, it is even better to pour over with boiling water. Put the leaves and herbs in a jar.



Wash cucumbers very thoroughly. Trim each cucumber on both sides. Pack the cucumbers tightly into the jar.



Boil water in a kettle. Pour cucumbers with this boiling water. Leave the jar aside for 20 minutes.



During this time, you will need to make a separate marinade for future blanks. Boil water in a saucepan.

Pour salt, sugar and put bay leaves there. Boil 5-7 minutes.



Drain the water from the jar into the sink. To do this, you need to use a special rubber cover with holes.



In a jar of cucumbers, put finely chopped pieces of garlic, black and allspice peas.

Add black ground pepper. Put aspirin and citric acid.



Pour cucumbers in a jar with ready-made, hot marinade. Screw the lid on with a key.
For the first 24 hours, the jar should be stored upside down. Moreover, the jar of blanks should be well wrapped with a blanket.

Further storage is carried out in the basement.

Bon appetit!

Crispy cucumbers

Each housewife is looking for her perfect recipe for crispy cucumbers and, having found it, never cheats on it. But in addition to the correct recipe, the fruits themselves are of great importance. They should be green and elastic, their length should not be more than 7-8 cm. Do not put garlic in jars, it will give softness to the finished preservation.

The number of ingredients that is enough for four and a half liter jars:

• 2000 g fresh cucumbers;
• 500 g of onions;
• 2500 ml of water;
• 200 ml of vinegar 9%;
• 200 g of sugar;
• 100 g of salt;
• 4 bay leaves;
• 8 black peppercorns;
• 40 g green dill.

Preserving crispy cucumbers step by step:

1. Peel and cut the onion in any way, then lay it on the bottom of the prepared sterile jar along with bay leaf, pepper and fresh dill;
2. Cut off the bottoms of the washed cucumbers and fill the jars with them. From water, salt, sugar and vinegar, boil the marinade, which fill the jars with cucumbers;
3. After that, the jars, covering them with lids, put in a pot of boiling water for 10 minutes. Make sure you don't overcook the cucumbers. They should change color, but the green streaks should remain;
4. Then roll up the jars with lids using a key and leave to cool. It is not necessary to wrap them for the cooling period in order to maintain their crunchiness and elasticity.

Cucumber salad in jars

Canned Cucumber Salad is a great side dish or appetizer option that doesn't take long to prepare. It will be enough just to uncork the jar and transfer its contents to a plate. There are many options for such an appetizer, each housewife has her own signature recipe. One of the most simple (does not require sterilization) and delicious is cucumber salad with onions.

The number of ingredients and spices for one jar of 1.5 liters:

• 1000 g cucumbers;
• 150 g of onions;
• 30 g dill;
• 20 g of table salt;
• 40 g of crystalline white sugar;
• 60 ml 9% vinegar;
• 12 g of garlic;
• 6 peppercorns;
• 2 cm piece of hot red pepper.

Preservation method:

1. For clean unripe cucumbers, cut about one centimeter on each side. Then cut them into thin circles, like a salad. Place in a suitably sized bowl.
2. Well washed and towel-dried dill greens are very finely chopped with a knife. Then send after the cucumbers to the pan;
3. Remove the husk from the onion and chop it into thin half-rings. Cut the peeled garlic cloves lengthwise into two or more pieces. These vegetables are also added to the main product;
4. After all the ingredients are crushed, they need to be sprinkled with salt and sugar, pour in vegetable oil and vinegar. Add spices (allspice and hot pepper) Carefully mix the contents of the pan and leave to infuse for three and a half hours;
5. This time will be enough for all the ingredients to be saturated with the aromas of spices. Now you need to put the saucepan with the salad on the most minimal fire (this is important!) And bring to a boil under the lid;
6. Before boiling the vegetable mass in the pan, it must be gently mixed several times. Boil the boiled salad for about five minutes until the color of the cucumbers changes. It is important here not to overcook, so that the chopped vegetable remains crispy;
7. After that, it remains only to spread the vegetables in sterile glass containers and close the lids. Cool should be upside down under a warm blanket.

Recipe for a liter jar

In Soviet times, pickled cucumbers could only be found on store shelves in three-liter bottles. Now the situation has changed dramatically: both the food industry and housewives prefer to pickle small cucumbers in a small container (liter or one and a half liter jar).

The process of pickling cucumbers in a liter jar:

1. Fold the cucumbers soaked in cold water into a clean liter jar. During their laying, shift them with thin strips of carrots, chopped onions, cut garlic cloves and herbs (parsley sprig or dill inflorescence);
2. Pour boiling water over the cucumbers twice for 10 minutes so that they warm up well. For the third time, drain the water from the cucumbers into a saucepan, add salt, sugar and spices (pepper, bay leaf, cloves or others) to it. Boil everything and pour cucumbers with marinade;
3. Roll up the jars and turn the lid down to wait for them to cool completely. For additional heating of the seaming, the jars can be covered with something warm.

Pickling cucumbers

Housewives use various methods of pickling cucumbers for the winter, but the cold method is undoubtedly considered the simplest of them. It does not require long sterilization of the workpiece, boiling brine, the hassle of rolling caps with a key and cooling under the covers. It is better to store such a workpiece in a cool basement or in the refrigerator.

The cold way of pickling cucumbers step by step

How many spices, cucumbers and brine are needed for a 3-liter jar:

• 2000 g cucumbers (or a little more - less);
• 1500 ml of water;
• 100 g of salt;
• 50 ml of vodka;
• cherry leaves, dill, horseradish, garlic and pepper to taste.

1. Put the washed cucumbers in a jar, shifting them with herbs and spices, or you can simply put these ingredients on the bottom of the container, and then green cucumbers in dense rows;
2. Prepare the brine by dissolving salt crystals in cold water.
3. Pour vodka into a jar. It will help preserve the beautiful green color of vegetables and act as a natural preservative.
4. Top everything with brine, close with a nylon lid and put away for storage.

Cucumbers without vinegar

Vinegar is often used as a preservative in winter preparations, but even without this product, you can cook delicious crispy cucumbers for the winter. The duration of the preparation of such a blank can take more than five to six days, but the result will be worth it. Cucumbers turn out no worse than barrel ones, but without the likelihood that they will peroxide.

Proportions of products for two three-liter jars:

• 4 kg of cucumbers;
• 5 liters of water;
• 250 g of salt;
• 10 pieces. cherry leaves;
• 20 pcs. black currant leaves;
• 5 leaves of oak (walnut);
• 5 dill umbrellas;
• 3 sheets of horseradish.

Canning steps:

1. Put the prepared cucumbers (soaked and washed) in a large saucepan along with herbs and pour over saline. Cover the contents of the container with a plate on which to set oppression. A three-liter jar filled with water will suffice. So leave everything for two to five days;
2. When the cucumbers taste lightly salted, you can proceed to the next stage of canning. Drain the brine into a separate bowl, but do not pour out. Put cucumbers without greens in a prepared sterile container;
3. Boil the brine drained from the cucumbers and pour over the cucumbers in jars. Soak for 10 minutes, then drain the brine again and repeat the procedure, only now the jars will need to be rolled up with sterile tin lids;
4. The cooling of upside down cans of cucumbers should pass through a warm blanket. After that, they can be removed in a dark storage place.

How to cook cucumbers without sterilization

It often happens that the time for harvesting cucumbers for the winter falls on a very hot (in the literal sense of the word) time, and you don’t really want to breed additional heat in the kitchen by sterilizing seams. Then the recipe for cucumbers without sterilization will help out, which are well stored not only in the basement, but also in the pantry in the apartment.

For one liter jar, on average, you will need:

• 1500 g cucumbers;
• 50 g of salt;
• 50 g of sugar;
• 30 ml of 9% vinegar;
• 1-2 cloves of garlic;
• 1-2 black peppercorns;
• 1 bay leaf;
• greens (dill, cherry and currant leaves).

Action algorithm:

1. First you need to dip the cucumbers in colder water and leave for a couple of hours. For canning, beautiful, even fruits of approximately the same size should be selected;
2. Place greens and garlic cloves on the bottom of clean, sterile and dry jars, and washed cucumbers on top in dense orderly rows;
3. Boil water, fill jars with cucumbers with it and leave for 10 minutes, then drain the water;
4. Put a few black peppercorns, bay leaf, salt, sugar and vinegar into each jar. Then again fill the jars with boiling water, roll up and wrap. Remove the cooled cans in the pantry or basement for storage.

Cucumbers in Korean

This winter salad of cucumbers and carrots with Korean-style seasoning will appeal to lovers of sharp gastronomic sensations. Of course, it is better to choose fruits for canning in a small size, but if they are a little overripe, then you can simply remove a thick, rough peel from them.

For one serving of Korean cucumbers (6 liter jars) you will need:

• 4000 g of fresh cucumbers;
• 1000 g carrots;
• 200 g of crystalline sugar;
• 200 ml refined sunflower address;
• 200 ml 9% vinegar;
• 100 g of table salt;
• 30 g of garlic;
• 15 g spices in Korean.

Operating procedure:

1. Soaked in cold water and well-washed cucumbers, cut lengthwise into quarters and put in a bowl of the appropriate size;
2. Peel, wash and chop the carrots with a special grater for Korean carrots. Then transfer to a container with cucumbers;
3. Mixing vegetable oil with sugar, salt, vinegar and Korean seasoning, prepare the marinade. Pour the chopped vegetables with the resulting mixture, add the garlic passed through the garlic and stir;
4. Cover the container with the mixed salad with a lid and refrigerate for five hours. After that, transfer the vegetable mixture into dry, clean jars and sterilize in a pot of boiling water. 10 minutes will be enough for half-liter jars, and 15-20 minutes for liter jars;
5. In order for cucumbers to be well stored all winter, lettuce jars must be covered with something warm (for example, a blanket or blanket) before cooling.

Cucumbers with mustard

Housewives love to use mustard in the process of preserving cucumbers, and there are several reasons for this: a pleasant aftertaste of finished preservation, sufficient strength and crunchiness of cucumbers, as well as their beautiful color, which is obtained in the end.

For one liter jar, the proportions of the products will be as follows:

• 600 g cucumbers;
• 20 g of salt;
• 20 g of sugar;
• 20 ml of vinegar 9%;
• 10 g of garlic;
• 10 g dry mustard;
• 3-5 g black ground pepper.

How to preserve:

1. Pour cucumbers with cold water and leave for several hours. Then wipe dry and cut lengthwise into four parts;
2. After that, sprinkle the cut vegetables with salt, mix and leave for three hours, stirring them from time to time;
3. Then pour the marinade from vinegar, sugar and mustard into a container with cucumbers. Put the garlic passed through the press and ground black pepper, mix everything and leave to infuse for another hour and a half;
4. After the time allotted for pickling, transfer to jars and pour over the juice that has stood out. Cover jars with lids and sterilize in a basin of boiling water for approximately 20 minutes. After corking with lids, wrap the jars until completely cool.

Cucumber ketchup recipe

This recipe for home preservation can be called relatively young, since not so long ago ketchup from an addition to spaghetti became one of the ingredients for winter preparations. However, spicy pickles with ketchup have many fans.

Preservation sequence:

1. For this recipe, it is better to take small cucumbers, you will need about 3-3.5 kg. They must first be soaked in cold water for at least three hours. This will make them crispier;
2. Prepare jars: wash and put on the bottom a gentleman's canning kit (cherry and currant leaves, inflorescences and dill greens) and other spices. Sterilize the lids;
3. Prepare the marinade: boil 2 liters of water, dissolve in it 50 g of salt, 200 g of sugar, 100 g of ketchup. The last before pouring the marinade into jars, pour vinegar (200 ml);
4. While the marinade is being cooked in jars, you need to tightly lay small cucumbers. Then pour marinade;
5. Sterilization. Put a towel on the bottom of a large pot or basin and pour water so that it covers the jars a little more than halfway. Bring water to a boil, put jars of cucumbers in it and sterilize for 15-20 minutes;
6. Roll up with lids and wrap with a blanket until completely cool.

The marinade recipe and the number of cucumbers are designed for 5 liter jars. Additionally, in each jar you will need to put the following ingredients:

• 1 clove of garlic (cut in half);
• 1 bay leaf;
• 1 bud of cloves;
• 2 peas of allspice;
• 4 black peppercorns.

In order for the cucumbers in the rolls to remain elastic and crispy, you need to choose only fruits with dark pimples for canning. Other varieties for harvesting for the winter are not suitable.

Before canning, the fruits must be immersed for several hours in cold water, the colder the water, the better. If the room is too hot, the water can be periodically changed to a colder one. The purpose of this procedure is to prevent the appearance of voids in canned cucumbers. The maximum time for holding fruits in cold water is overnight.

Well, tell me, who does not love spicy, spicy, crispy pickled cucumbers? Who has not yet hidden the best and the recipe for their preparation for the winter in jars, passed down from generation to generation? Every housewife sooner or later finds such a recipe and harvesting juicy vegetables for the winter turns into a wonderful tradition, as well as their use on holidays in salads, as an appetizer or just a delicious addition to a hearty lunch or dinner.

Crispy pickled cucumbers are loved by both adults and children. Their main secret, of course, is to make homemade canned food natural and tasty. They use both their own cucumbers from the country harvest, and store-bought ones, but always the freshest ones. After all, where does the crunch come from a sluggish old cucumber.

Today I will tell you about recipes for making very tasty pickled cucumbers with a must-have attribute - a sonorous crunch!

Step-by-step recipe for making crispy pickled cucumbers - blank with vinegar

What is the main difference between pickled cucumbers and salted ones? That's right, in that they are poured with a marinade of spices, salt, sugar and, of course, vinegar. Vinegar in such a recipe becomes the most important preservative, the one that prevents the cucumbers from spoiling, and the dominant note in taste.

I know that there are big fans of pickled cucumbers who have such a love for this type of canning solely for the spicy sour taste.

The second most important ingredients after vinegar are aromatic herbs and spices, as well as other vegetables and even berries that decorate the taste of cucumbers and make it recognizable.

The most common recipe that can rightfully be considered basic is crispy pickled cucumbers with herbs from the garden and garlic.

To prepare these cucumbers you will need:

• fresh cucumbers of small or medium size - 1 kg,
• fresh dill - 2 umbrellas or small bunches,
• blackcurrant leaves - 4-6 pieces,
• horseradish leaves - 1 piece,
• garlic - 4 cloves,
• black pepper - 6 peas,
• allspice - 8 peas,
• cloves - 2 sticks,
• sugar - 2 tablespoons,
• salt - a tablespoon,
• vinegar 9% - 8 tablespoons or vinegar essence 70% - 2 teaspoons.

This number of cucumbers fits in two liter jars. All spices and herbs are calculated per liter of marinade. Approximately as much marinade is required to preserve crispy pickled cucumbers for the winter.

Only small cucumbers no more than 12-13 centimeters are suitable for pickling; set aside large specimens for pickling. Always check the elasticity of the vegetables and the thickness of the skin. Too thin and tender skin, which is easy to pierce with a fingernail, will not crackle in the end.

Cucumbers for pickling must necessarily be with pimples and a uniform dark green color, without yellow spots and buttocks. Yellowness indicates that the cucumbers lacked moisture during the growth process. Crispy pickled cucumbers will not work out of these either.

Cooking:

1. Thoroughly wash the cucumbers that you are going to pickle in advance. Make sure they are fresh with no signs of spoilage and do not have wilted soft sides.

Pour cucumbers with cold water and leave to soak for 4 hours. In an ideal situation, especially in the summer heat, the water must be changed, if it is warm, back to cold.

2. Wash all the leaves and herbs for the marinade. Prepare the spices as needed.

3. Sterilize jars and lids. There are many ways to do this:

• put the jars upside down over a pot of boiling water using a special lid with holes,
• warm the jars with a little water in the oven,
• boil jars with a little water in the microwave.

I use the latter method because it is very simple and fast. You just need to wash the jar of baking soda, then pour about 1-2 fingers of water into it and put it in the microwave for 3-4 minutes. The water in the jar should boil actively for a couple of minutes, the rising steam will sterilize the glass. As my husband says: "nothing will be left alive."

The main thing is to take them out carefully, because they will be extremely hot. Use pot holders, mittens and towels.

Lids are sterilized by boiling in a ladle of water. Five minutes of boiling is enough.

4. Aromatic herbs, leaves and spices are placed in prepared and slightly cooled (so as not to burn your hands) jars.

Place 1 dill umbel (or small bunch) in each jar. Divide the leaves of blackcurrant and horseradish in half. Also, two cloves of garlic in each jar and peppercorns the same amount. In fact, all spices are divided into two jars equally. For what? So that the marinade and cucumbers in two different jars have the same taste.

5. Now the fun part. Did you love Tetris as a child, as I loved it? Why Tetris? Yes, because it is the turn of cucumbers to take their place in the banks. To do this, they need to be expanded as tightly as possible.

Never use crooked cucumbers for pickling. This Tetris will be too difficult. Good even cucumbers must first be placed vertically so that the maximum amount fits. And then lay horizontally on top. If necessary, cucumbers can be cut into pieces to fill the entire space of the jar.

Crispy pickled cucumbers should fill the jars as much as possible.

6. Boil a kettle or pot of water. Then pour boiling water over the cucumbers laid in the jar to the very top. Right on the edge of the bank.

Boiling water will sterilize cucumbers and herbs. Leave the jars for 15 minutes with boiling water inside.

7. Prepare the marinade. To do this, pour a liter of water into a separate saucepan, put salt, sugar, pepper and cloves in it.

Place the saucepan on the stove and bring to a boil while stirring. Salt and sugar should be completely dissolved. Let it simmer for a couple of minutes and remove from heat. Immediately add the vinegar to the marinade.

8. Once the marinade is ready, drain the boiling water from the cucumbers and replace it with the marinade. Fill it in exactly the same way along the very edge of the jar. The marinade should be enough to fill both jars.

Once filled, close with lids. If you use twisted ones, then wrap them as tightly as possible to the maximum of your strength. If there are special thin caps for seaming, then keep a seaming tool on hand and roll it right there.

9. Once twisted, turn the jars upside down and place on the lids. Check with a tissue or finger to see if liquid is leaking at the neck. If it leaks, then it is urgent to replace the covers with new ones. To do this, you can sterilize more lids than cans. Spares never hurt.

Wrap the inverted jars in a thick thick blanket and leave to cool in this form until they are at room temperature. This will take at least a day, so immediately think of a place where your jars will stand until they cool and will not interfere with anyone.

After a day or two is better. Check the jars again for leaks and calmly put them in the ripening cabinet.

Delicious crispy pickled cucumbers will be ready after a while, and they are best consumed in winter. Bon appetit!

Crispy pickled cucumbers in liter jars with currant berries

Another interesting pickled cucumber recipe that I discovered a couple of years ago. I really love it when cucumber marinade is prepared with the addition of a variety of flavors. She herself experimented with berries, vegetables, spices. I liked the recipe with blackcurrant for its unusualness. And it also came in handy when, along with cucumbers, the berry crop ripened in the country. If you have the same situation, then be sure to try preparing crispy pickled cucumbers with currants.

To prepare 1 kilogram of cucumbers you will need:

• fresh cucumbers - 1 kilogram,
• garlic - 4 cloves,
• greens or dill inflorescences - 2 umbrellas or small twigs,
• black currant leaves - 2 leaves,
• cherry leaves - 4 leaves,
• blackcurrant berries - 4 sprigs,
• hot red pepper in pods - 1 pc,
• bay leaf - 2 pcs,
• fragrant peppercorns - 4 pcs,
• carnation - 2 pcs,
• table salt rock - 2 tablespoons,
• granulated sugar - 1.5 tablespoons,
• vinegar 9% - 8 tablespoons (80 grams).

How to cook crispy pickled cucumbers for the winter:

Since in the first recipe I described in great detail almost all the steps for pickling cucumbers, in this I will do it more briefly so as not to repeat myself. After all, a lot of things will have to be done exactly the same.

1. First of all, soak the cucumbers in cold water. It is this process that will help them become elastic and crispy later, even after a long pickling in jars. We pickle cucumbers for the winter, so we will not eat soon.

Pour cold water over cucumbers and leave for at least 3 hours.

2. Sterilize jars well washed with baking soda. For 1 kg of cucumbers, 2 cans with a capacity of 1 liter will be required. If there are more cucumbers, increase the number of jars and marinade components proportionally. So for two kilograms of cucumbers, multiply all the numbers by 2.

Sterilization can be done quickly in the microwave. Just pour about 100 grams of water into a jar and put it in the microwave for 3 minutes. The water will boil and sterilize the cans.

3. Put spices in ready-made jars. In each jar, put: 1-2 cloves of garlic, a currant leaf, two cherry leaves, a red hot pepper ring, a sprig or dill inflorescence, a bay leaf.

4. Lay cucumbers on top of the herbs. This is done with the highest possible density. The bottom row of cucumbers is placed vertically. And the top is filled with cucumber slices, even if they are small rings. Put currant berries on top, 5-8 pieces per jar (that is, one branch). You can also put another small sprig of dill on top. So crispy pickled cucumbers will turn out even more fragrant.

5. Boil water in the kettle and immediately after turning it off, fill the jars with cucumbers to the very top. Cover with lids that have been sterilized in boiling water. (put a bucket of water on the stove and let the lids boil in it for a few minutes). Let it brew for 1-0 minutes and drain the water.

6. Repeat pouring cucumbers with boiling water for 10 minutes. But after the second filling, do not pour out the water, but carefully pour it from the cans into a large saucepan. From this water we will prepare the marinade. The aromas of cucumbers, herbs and currants are now mixed in it, and the color has become slightly pinkish due to the berries.

7. Pour salt, sugar, pepper and cloves (that is, all remaining spices) into the marinade water and mix. Put on fire and bring to a boil. Let it simmer for a couple of minutes, then remove it from the stove and add the necessary amount of vinegar to the marinade. Attention! Do not boil with vinegar, it is added at the end.

8. Pour the finished hot marinade into jars with a large ladle. The liquid should cover all the cucumbers to the edge of the jar.

9. After that, immediately close the lids. Twist them very tightly and turn the jar upside down. Check the edges of the jar near the lid, there should be no leaking water. Now put all the jars together and wrap them in a blanket. In this form, they should stand for a day or even more until the banks cool completely.

After that, the jars can be cleaned in a dark place, such as a closet, and stored until winter. In this form, crispy pickled cucumbers do not spoil for a very long time, and when you open them, you will definitely like the result.

Eat to your health!

Recipe for crispy pickled cucumbers for the winter without sterilization

Traditionally, I share a video recipe, which I also used when preparing cucumbers. It will help you understand the whole process more clearly. In this recipe, there is no need to sterilize jars and lids for harvesting cucumbers. This may be helpful to you.

As you can see, the principles of harvesting are very similar. The difference will be mainly in how much extra flavor your crispy pickles will take on, depending on what spices and herbs are added to the marinade.

Pickled cucumbers with chili ketchup - an original and very tasty recipe

Cooking:

The preparation of such pickled cucumbers is quite standard, with the exception of the marinade. Therefore, for a more detailed description, you can go to the beginning of the article to the first recipe.

1. Pour cleanly washed cucumbers with cold water and leave for 3-4 hours.

2. Sterilize the jars in your favorite way. (you can also read about this in the very first recipe, I share my proven method).

3. Prepare the marinade. To do this, pour water into a saucepan, then add salt, sugar and chili ketchup. Mix well and let it boil. After 2-3 minutes of boiling, remove from heat and pour in the vinegar.

4. Put the bay leaf, garlic and pepper in the jars, dividing the spices equally between the jars.

5. Then lay the cucumbers very tightly.

6. Now pour the cucumbers in jars with a very burning, freshly boiled marinade. The marinade should not have time to cool. It will be red in color and crispy pickled cucumbers will look like they are cooked in tomato juice.

7. Hot jars, immediately after pouring the marinade, must be tightened with lids or rolled up (depending on what you use), turn over and put on the lids. Check the tightness of the jars. Wrap with a blanket and leave for a day to cool completely.

The result will please you very much. Bon appetit!

1. Pickles with mustard

"Recipe for rolling pickles for the winter. At the end, 1 tsp of dry mustard is added to each jar to stop the fermentation process and avoid mold on the surface of the brine. This recipe is for 1 2l jar. For a 3 l jar, you will need 1.5 kg of cucumbers and 1.5 liters of brine."

Ingredients
It turns out: 1 2 l of the bank

1 kg cucumbers

3-4 garlic cloves
brine: for 1 liter of boiled water 2 tbsp. salt with a slide
1 tsp dry mustard

Cooking method
Prep: 15min › Cook: 10min › +3d for salting › Total time: 3d25min

It is advisable to pre-soak cucumbers in cold water for 4-12 hours.
Sterilize the jar and lid. Place blackcurrant leaves, a horseradish leaf, a couple of dill umbrellas, 3-4 cloves of garlic tightly on the bottom.
Wash the cucumbers, put them tightly in a jar with herbs and garlic.
Pour cucumbers with cold salt brine on top: dissolve in 1 liter of water 2 tbsp. heaping salt. Leave the jars to sour for 3-4 days, from time to time remove the foam that forms on the surface.
After 3-4 days, drain the brine from the jars into a saucepan, boil. Pour hot brine over cucumbers in a jar and add 1 tsp. dry mustard. Roll up.

2. Canned pickled cucumbers

“It’s not at all difficult to pickle cucumbers. That’s how they taught me to do it. In order for pickles not to mold, it’s good to add a spoonful of mustard powder to them. Cucumbers are poured with cooled brine, this is a way of cold pickling cucumbers.”

Ingredients
It turns out: 1 kg

Cucumbers (1 kg per 1 liter of brine)
greens: blackcurrant leaves, horseradish, dill umbrellas
garlic (4-5 cloves per 1 liter of brine)

Brine
for 1 liter of water
50 g coarse salt (2 tablespoons with a slide)
1 tsp dry mustard (optional)

Cooking method
Prep: 1h › Cook: 30min › +4d for salting › Total time: 4d1h30min

salting

Wash the cucumbers thoroughly, pour cold water for at least 6 hours or overnight.
Prepare a brine based on 1 liter of water 50 g of salt (2 tablespoons of salt with a slide). Boil water with salt so that the salt is completely dissolved. Cool the brine, strain.
Prepare greens: you can use dill, parsley, blackcurrant leaf, cherry leaf, horseradish, oak leaf, garlic.
Pickle cucumbers in a bucket (enamelled) or in a glass container, you can directly in jars. Lay layers of greens, garlic, cucumbers. Pour the brine, put a plate or a wooden circle on top, a load on it (so that the plate remains immersed in the brine).
Leave the container with cucumbers in a warm place for several days (3-6) so that the cucumbers are salted (taste it, it will change as it ferments). From time to time to remove the foam which is formed on a surface.
After that, cucumbers can be stored in the refrigerator or canned.

sunset

Prepare jars (sterilize). Put greens and garlic on the bottom.
Remove the cucumbers from the brine, rinse, arrange in jars (lay the cucumbers vertically). Strain the brine into a saucepan, put on fire and bring to a boil.
Pour the cucumbers in the jars to the top with hot brine (the brine should pour out a little) and roll up the lids. Sprinkle some dry mustard on top of the brine.
Put the rolled jars upside down, cover with newspapers (or a blanket) and leave to cool.

To avoid mold formation, dry mustard can be used. Pour a little dry mustard on the surface of the brine. Mustard can also be sprinkled on the surface of the brine before rolling into jars).

3. Canned cucumbers

"The recipe can be changed, because not everyone likes to add horseradish, or cherry leaves, but in my family they always salt it this way and come out delicious, crispy cucumbers!"

Ingredients
Yields: 5 cans

2 kg cucumbers (small)
1 head of garlic
1 horseradish root
1 bunch dill (umbrellas)
1 tbsp mustard seeds
10 cherry leaves
3 tbsp salt

Cooking method
Preparation: 5mins › Cooking: 5mins › Total time: 10mins

Wash cucumbers, it is better to soak for a while in a bowl (or sink) with cold water.
Prepare about 5 jars: wash and sterilize.
Boil 3 liters of water in a saucepan and add 3 tablespoons of salt.
In each jar, put 1/4 teaspoon of mustard seeds, 2 cloves of garlic, a little dill, a piece of horseradish and 2 cherry leaves.
Then put cucumbers in jars, quite tightly. Pour cucumbers with hot marinade, trying to ensure that all cucumbers are covered. Put dill on top.
Tighten the cucumbers with lids and put in a dark place.

4. Polish pickled cucumbers

Ingredients
Servings: 15

1 kg cucumbers (small)
1-3 heads of garlic (amount to taste)
1 bunch dill, tough stems removed
2 tbsp salt
2 liters of water, boiled chilled

Cooking method
Preparation: 10min › +3d for salting › Total time: 3d10min

Wash cucumbers and place in a large, clean bowl. Dissolve salt in water. Add peeled whole cloves of garlic, dill (do not cut), and then pour salt water (water should completely cover the cucumbers). Cover the cucumbers with a plate, and press the plate with oppression so that the cucumbers do not float up.
Put in a dark place for several days. After 3 days you can taste it. Cucumbers will become more sour every day.

5. Pickled cucumbers

"A quick cucumber recipe. In season when there are a lot of cucumbers in the garden, such a quick recipe is what you need."

Ingredients
Servings: 6

1 kg cucumbers
2 tbsp salt
1 liter of water
currant leaves
cherries
dill umbrellas

Cooking method
Prep: 5min › Cook: 15min › +1h › Total time: 1h20min

Wash cucumbers well. Cut off the ends. Place cucumbers in a bowl or enameled pan.
Layer cucumbers with currant leaves, cherries and dill.
To boil water. Add salt, stir until dissolved.
Pour cucumbers with the resulting solution. Leave for a day.

6. Lightly salted cucumbers in a bag

"Recipe for cucumbers cooked without brine. We add salt directly to the bag with cucumbers, and the cucumbers, releasing juice, are pickled themselves."

Ingredients
Servings: 6

1 kg cucumbers
2 tbsp salt
1 tsp Sahara
dill in umbrellas
2-3 garlic cloves

Cooking method
Preparation: 10mins › Cooking: 5mins › +8h for salting › Total time: 8h15mins

Wash cucumbers well. Cut off the ends of the cucumbers.
Put in a plastic bag. Pour in salt and sugar.
Add dill sprigs and garlic. Tie up the bag and then shake well.
Put in the refrigerator overnight.
After 6-8 hours, cucumbers can be eaten.

7. Lightly salted cucumbers

Ingredients
Servings: 6

cucumbers
dill umbrellas
horseradish leaves
2-4 garlic cloves
cherry leaves, currant
2 tbsp salt per 3 liter jar

Cooking method
Preparation: 10min › +1d for salting › Total time: 1d10min

Wash cucumbers well. Cut off butts.
In a 3 l jar, lay out the cucumbers while standing. We shift with horseradish leaves, dill, garlic, cherry and currant leaves. Fill with cold water. We let it stand for a while, then pour this water into a bowl, add 100 g of salt there, mix it so that the salt closes, and pour it back into the cucumbers.
Let stand in a warm place for 3-5 hours, then put in the refrigerator. You can eat the next day.

Small cucumbers are unusually tasty.

8. Pickled cucumbers

"Cucumbers for the winter. Choose approximately the same size cucumbers. The number of cans depends on you, someone salts in small ones, someone likes big ones. The calculation is this - for 0.5 kg of cucumbers you need 0.5 liters of brine. That is, my recipe is calculated for 2 3l cans.

Ingredients
It turns out: 2 3l or 3 2l cans

3 kg cucumbers
6-8 garlic cloves
dill in umbrellas
horseradish leaves
black currant leaves
3 liters of water
6 tbsp coarse salt

Cooking method
Prep: 15min › Cook: 15min › +4d for salting › Total time: 4d30min

Rinse the cucumbers, cut off the ends. Pour cold water and leave for a day.
In clean jars, put dill with umbrellas, horseradish leaves, currants and garlic cloves. Put cucumbers in jars, tightly enough.
Boil water, add salt, stir to dissolve the salt. Pour brine over cucumbers. Leave for 3 days for pickling.
Then pour the brine into a saucepan. Rinse cucumbers and herbs with boiled water, put them back in jars.
Bring the brine to a boil and pour over the cucumbers. Roll up.

9. Classic pickled cucumbers

"A classic recipe for pickled cucumbers. It turns out very tasty! It is advisable to add spicy greens (dill, celery), as well as cherry, horseradish, currant leaves to cucumbers."

Ingredients
It turns out: 3 liters of the bank

Cucumbers (how many will fit in a 3 liter jar)
cherry, horseradish, currant leaves
1 garlic clove
herbs: dill, celery

1-2 bay leaves
2 tbsp salt
1 tbsp Sahara
1.0-1.5 tbsp vinegar (9%)

Cooking method
Preparation: 30min › Cooking: 30min › +30min › Total time: 1h30min

Soak cucumbers in cold water, preferably for a few hours.
At the bottom of a 3-liter jar, lay out the leaves of cherries, horseradish, currants, a clove of garlic, dill umbrella, celery. Throw allspice and bay leaf. Lay the cucumbers tightly, pour boiling water over them. Let stand 10 minutes. Drain the broth into a saucepan, boil and pour over the cucumbers again.
Let stand 30-40 minutes. Pour the liquid back into the pan, add 2-2.5 tbsp. salt and 1 tbsp. sugar, bring to a boil. Pour cucumbers with hot marinade, add vinegar and roll up.

10. Pickled cucumbers

“Dad taught me how to make cucumbers. They always turn out delicious and crispy. I have been making according to his recipe for 4 years now, I really like it. The marinade is very rich, it has quite a lot of vinegar. The longer the jars stand, the tastier the cucumbers become. 7 liter jars.

Ingredients
It turns out: 7 l cans

4 kg cucumbers
6 glasses of water
2 cups 6% vinegar
3/4 cup sugar
1/2 cup coarse salt
7 dill umbrellas
7 garlic cloves
7 liter jars with lids

Spices
1 tbsp mustard seeds
0.5 tablespoons of peppercorns (1-2 pieces per jar)
0.5 tablespoons of allspice peas (1-2 pieces per jar)
7 bay leaves
7 carnations
0.5 tsp crushed dry chili pepper (if you want it spicier)

Cooking method
Prep: 30min › Cook: 15min › +2h soak › Total time: 2h45min

Put the cucumbers in a bowl or large saucepan and cover with ice (or pour ice water). Let stand at least 2 hours maximum 8 hours. Drain the water.
Boil water, sugar, salt, and spices in a saucepan. Reduce heat and simmer for 15 minutes. It is convenient to wrap spices in a gauze bag, then to throw away or strain the marinade after cooking. Or add spices to cucumber jars if you like.
Sterilize jars and lids in boiling water for at least 5 minutes. (Jars can be sterilized in the oven - heat it up to 100 C and leave the jars in it for at least 15 minutes or until needed).
Fill the jars with cucumbers so that there is a space of 1-1.5 cm to the top. Put an umbrella of dill and a clove of garlic in each jar. Pour marinade, not reaching 0.5 cm to the top of the jar. Wipe the edge of the jar dry and close the lids.
Lower the jars into a large pot of boiling water so that the water covers the jars with the top, the jars should not touch, they should stand freely, 4-5 cm between the jars. If necessary, add more boiling water to cover them with a top of 2 cm. Bring to a boil again and simmer, covered, for 5 minutes.
Take out the jars and set them to cool so that they do not touch. When cool, check if they are clogged by pressing your finger into the center of the lid. If the jar is closed properly, the lid will not bounce up and down. If some jars have not closed properly, put them in the refrigerator and eat them within a month.
Place the jars in a dry, dark place and let stand 1 week before tasting.

10. Pickled cucumbers for the winter (very tasty)

"I've been pickling cucumbers according to this recipe for a long time. I really like it, just delicious!"

Ingredients
It turns out: 5 l

fresh cucumbers
2 liters of water
2/3 cup (incomplete cup) sugar
1/2 cup (half cup) salt
1 glass of 6% vinegar (not to be confused with essence), you can do this: add 2 tablespoons of vinegar essence to an incomplete glass of water.

5 bay leaves
5 cloves
15 black peppercorns
currant leaf, horseradish leaf, dill umbrellas, garlic

Cooking method
Prep: 30min › Cook: 20min › Total time: 50min

Rinse the cucumbers in running water and place beautifully in sterilized jars along with garlic, dill, horseradish and currant leaves. (Jars can be sterilized in the microwave by pouring a little water into the jar and setting each time for 3-5 minutes).
We make a marinade: put 2 liters of water on the fire, add sugar, salt, bay leaf, cloves and peppercorns. We boil everything and add vinegar before removing from heat.
Pour jars of cucumbers with hot marinade.
Pour boiling water into a saucepan with a wide bottom and put the jars to sterilize. Liter jars with marinade must be sterilized for 12 minutes (from the moment the water boils).
We carefully remove the jars from boiling water and immediately roll up the lids. Banks are turned upside down.

My advice: don't wrap the jars! Quick cooling will make the cucumbers even tastier, they will remain firm and crispy!

11. Cucumber or zucchini blanks with citric acid

"Pickled cucumbers or zucchini, no vinegar. Citric acid marinade tastes milder than vinegar. Try it!"

Ingredients
It turns out: 4 l cans

2 kg cucumbers or zucchini or both
dill, blackcurrant leaves, horseradish, cherries
head of garlic

Marinade
1.5 liters of water
1/4 tsp ground black pepper
100 g sugar
45 g (2 tablespoons) salt
20 g (2 tsp) citric acid

Cooking method
Prep: 30min › Cook: 15min › Total time: 45min

Wash the cucumbers, cut off the ends. Cut zucchini into large pieces. Put in jars with herbs and garlic.
For marinade: boil water, put sugar, salt, pepper, citric acid into it. Stir everything until completely dissolved.
Pour vegetables in jars with hot marinade. Cool until warm. Then pour the marinade back into the saucepan, bring it to a boil again and again pour the vegetables with the marinade.
Banks to close. Wrap until completely cool.

12. Canned cucumbers with vegetables

"Great addition to meat dishes, sandwiches, as well as an appetizer for the holiday. A good dish for lovers of sweet and sour salads."

Ingredients
It turns out: 5 cans of half-liter

1 kg large cucumbers
1 kg zucchini
1 kg zucchini
1 bulb
5 garlic cloves
5 bay leaves
1 tsp mustard seeds

A few peas of allspice
4 glasses of water
1 glass of vinegar 10%
2 tbsp salt
1.5 cups sugar
1 bunch dill

Cooking method
Prep: 50min › Cook: 7min › Total time: 57min

Zucchini, cucumbers and zucchini are peeled, pitted, cut into longitudinal strips or rings.
At the bottom of each jar, put a ring of chopped onion and a peeled garlic clove. Then put chopped vegetables in jars.
Then add mustard, bay leaf, allspice to each jar.
Boil water in a saucepan, add vinegar, salt and sugar. Stir and bring to a boil. Pour the marinade into jars, close. Pasteurize covered for 5 minutes.

13. Pickled cucumbers with zucchini

"It's easy, tasty and quick to pickle cucumbers with zucchini. They complement each other well, and the result is a great combination. The recipe is given for a 1 liter jar. The number of cucumbers that fit in a jar depends on their size."

Ingredients
It turns out: 1 l

1 zucchini
sprig of dill for pickling
celery sprig
5-7 cucumbers
2 garlic cloves
2 bay leaves

5 allspice peas
a piece of hot pepper
1/3 tbsp salt
1/2 tbsp Sahara
2 tbsp table 6% vinegar

Cooking method
Prep: 15min › Cook: 15min › Total time: 30min

Wash the zucchini and cut into slices 2-3 cm thick.
At the bottom of the jar put a sprig of dill, celery, put cucumbers, zucchini slices, hot peppers, garlic, bay leaf. Pour boiling water over and leave for 15 minutes. Then pour the water into a saucepan.
Add allspice, sugar, salt, vinegar to the water and bring to a boil, pour the vegetables in the jar with hot marinade and roll up the jar. Wrap with a blanket and leave to cool completely.

14. English Pickles (Pickled Cauliflower with Onions and Cucumbers)

"This is my English grandmother's recipe. We used to eat pickles with a slice of cheese or on a ham sandwich."

Ingredients
Servings: 80

450 g salt
4 liters of water
1kg cucumbers, peeled and chopped
1 kg small onion, cut into halves
1kg cauliflower, divided into small florets
250g sugar

3 tsp mustard powder
1.5 tsp ground ginger
6 cups table vinegar
4 tbsp flour
2 tbsp turmeric

Cooking method
Preparation: 1d2h › Cooking: 40min › Total time: 1d3h40min

Dissolve salt in water, add cucumber, onion and cauliflower. Cover and leave everything for 24 hours. Drain water from vegetables.
In a large skillet, combine sugar, mustard, and ginger with 4 cups of vinegar. Add vegetable mixture, bring to a boil and cook for 10 minutes.
Mix the flour and turmeric with the remaining 2 cups of vinegar and stir into the cooked vegetables. Bring to a boil and cook for 1-2 minutes. Pour into sterilized jars.
Boil water in half a large saucepan. Gently lower the jars into the boiling water. Leave 4 cm of space between the banks. Add more boiling water to cover the jars up to the shoulders. Bring to a boil and sterilize for 15 minutes. Remove the jars from the pan, place on a kitchen towel and let cool.

15. Sweet and sour pickled cucumbers without seaming

"Spicy and sweet pickled cucumbers without seaming. The marinade is very concentrated, so it's delicious. Make it, put it in the refrigerator and crunch on your health! If you don't want to use pepper, add more cucumbers. You can pickle young zucchini according to the same recipe. If you have 5 % vinegar (or apple cider), put it in 1 glass and exclude water completely. The marinade will not close the cucumbers to the top at first, let them stand - they will let the juice in. It turns out 2 liter jars. "

Ingredients
It turns out: 2 l cans

6 cups cucumbers, sliced
1 onion, cut into rings
1 bell pepper, cut into strips

Marinade
150 ml table vinegar 9%
100 ml water
1 tbsp salt
1 cup of sugar

Cooking method

Cut cucumbers into slices, onion and pepper - into strips.
Pack the chopped vegetables into the jars as tightly as possible.
In a saucepan over medium heat, bring vinegar, salt and sugar to a boil. Cook, stirring, until the sugar is completely dissolved.
Pour hot marinade over vegetables in jars. Divide the entire marinade by the number of jars - the marinade will not completely cover the vegetables at first. The vegetables will release their juices after standing for a while. Close with lids.

16. Pickled cucumbers

"Cucumbers are very tasty. The recipe is given only for the marinade. This recipe will make 2 liter jars."

Ingredients
It turns out: 2 l cans

For 1 liter of water
3 tbsp Sahara
1.5 tbsp salt without a big slide
3 tbsp 9% vinegar (or 1 tsp. 30%)
cucumbers, herbs, garlic

Cooking method
Preparation: 20mins › Cooking: 10mins › Total time: 30mins

Put cucumbers in jars (cut off the tips), greens (leaves of blackcurrant, horseradish, dill umbrellas), garlic.
Boil the marinade, pour cucumbers in jars with hot marinade and roll up the lids.

See 16 more recipes for cooking cucumbers for the winter.

Cucumbers are among those garden crops that are characterized by high yields. Even if you planted only a few rows of cucumbers, the harvest will be so plentiful that it will be unrealistic to eat all the fresh vegetables. But, in order to provide yourself with delicious preparations for the winter, cucumbers can be canned. There are a lot of recipes for winter cucumber blanks, and every year new canning options appear so that every housewife can stock up on blanks to her own taste.

Canning cucumbers is considered a simple process, but it also has some nuances that you should definitely take into account. Only if you follow all the details of the process, you will get a delicious workpiece that can be stored until the new harvest. You will find the basic rules and simple recipes for canning cucumbers for the winter in this article.

Preserving cucumbers for the winter

Harvesting a rich crop of cucumbers is not difficult, but it is almost impossible to eat all the vegetables fresh, even for a large family. But eating the whole crop fresh is not at all necessary, because cucumbers are quite suitable for preparing homemade preparations for the winter. The taste of this vegetable is perfectly complemented by various spices and spices, as well as additional ingredients: gooseberries, currants, celery, etc.

There are a lot of recipes for canning cucumbers for the winter. Some of them are simple, and suitable even for novice cooks, others require more thorough preparation. We will look at the main ways to prepare winter cucumber preparations at home, and detailed instructions for each recipe will help you choose the one that is right for you.

There are several ways to preserve cucumbers. In the past, our grandmothers usually used the salting method, but now pickling is considered more relevant. Nevertheless, pickles are not inferior in taste to pickled ones, so we will give each of these recipes.

First of all, you should understand the difference between the process of canning during salting and pickling. In the first case, the safety of the vegetable is ensured by natural fermentation processes and the release of lactic acid. Therefore, such blanks are recommended to be stored in a cool cellar, on a balcony or in a refrigerator.

Pickled cucumbers remain tasty and crunchy thanks to the vinegar, which acts as a natural preservative. Such blanks can be stored at room temperature, for example, in the pantry of a city apartment.

To make it easier for you to decide which method of preparing cucumber blanks for the winter is right for you, we will consider each of them in more detail.

Salty

Pickling cucumbers is a traditional way of preserving the harvest of this vegetable throughout the winter. In the past, cucumbers were salted in large barrels, but now other containers can be used for this purpose, for example, ordinary three-liter jars.

Note: Properly selected salt plays the main role in successful salting. It is better to take ordinary rock, but coarse salt without any impurities. Only in this case, the taste of the workpiece will turn out to be bright and saturated. Fine salt is not recommended, as it can make cucumbers soft.

There are two main methods of salting: cold and hot. The first method is considered simpler, but you need to store the finished preservation only in the cold (in the cellar or refrigerator). In this case, washed cucumbers are simply laid out in jars along with selected spices, poured with cold water with salt dissolved in it and covered with nylon lids. In order for the lids to hermetically seal the container, they must first be heated over hot steam. After that, the blanks just need to be removed in a cold room. With this pickling method, cucumbers will be ready to eat in a month.

The hot method is more troublesome, but cucumbers with such pickling turn out to be more piquant and crispy. As in the previous case, cucumbers need to be laid out in jars, but spices do not need to be added, as they will be included in the brine. To prepare it, you need to dissolve salt in hot water, and add a few dill umbrellas, horseradish leaves and roots, oak, cherry or currant leaves to it. The brine should boil for several minutes, after which it is poured into jars while still hot. It is not necessary to cover the containers with lids, since the main task is to start the processes of natural fermentation. We put the jars in a large basin, into which excess brine will drain, and leave for a week. At the end of this period, add the missing amount of brine to each jar, tightly cork the containers with nylon lids and store them in a cool room.

You can prepare pickles not only in a jar, but also in a large enameled pan. To do this, you will need 1 kg of small cucumbers, 2 liters of water, 2 heaping tablespoons of salt, a few cloves of garlic (from 1 to 3, depending on your preference), herbs and dill umbrellas (Figure 1).

Salting cucumbers according to this recipe is carried out as follows:

1. We cook the brine: Dissolve the salt in hot water, let it boil a little and cool to room temperature.
2. Cucumber arrangement: cover the bottom of the pan with herbs, then spread the garlic and washed cucumbers. Layers must be alternated until the entire container is full.
3. Fill: pour the prepared cucumbers with brine so that the liquid completely covers the vegetables. Cover the top with a saucer. You can also put oppression on top so that the saucer does not float up, and all the cucumbers are in brine.
4. Salting: put the pot with cucumbers in a dark place. In a few days you will be able to enjoy lightly salted cucumbers, but if you want the vegetables to acquire a richer salty taste, leave them for another 5-7 days. In the process, you can try the workpiece to determine when it will be completely ready.

If you think the cucumbers are salted enough, you can always stop the fermentation process. To do this, just remove the oppression and saucer, cover the container with a lid and put it in a cool place for storage.

Salted

Lightly salted cucumbers are considered a seasonal delicacy, because it does not take much time for vegetables to acquire a characteristic taste. If the cucumbers are in the brine longer, they will become just salty, and this is a completely different dish.

But for lovers of lightly salted cucumbers, there is a special recipe that will allow you to enjoy your favorite vegetable in winter. To prepare such a winter preparation, you will need the cucumbers themselves, water, bay leaves, garlic, mustard seeds and black pepper in a pot (Figure 2).

The preparation of lightly salted cucumbers for the winter is carried out as follows:

1. Fresh cucumbers need to be filled with water for 2-3 hours. During this time, their pulp will absorb enough liquid and the winter harvest will turn out crispy. After soaking, the cucumbers must be thoroughly washed and the tails removed.
2. While the cucumbers are soaking, you can prepare jars and lids. First, the containers must be washed with water and soda, and then sterilized. At the bottom of each jar we put a few sprigs of fresh dill, two cloves of garlic and a few bay leaves. Then tightly fill the container with cucumbers.
3. Next, we proceed directly to cooking. First you need to boil just clean water and pour cucumbers in jars with it. The blanks should be left to cool for 3-4 hours so that the water remains warm, but not hot.
4. When the filling time has passed, you need to drain the water. It is she who will serve as the main for the preparation of the marinade. To accurately calculate its amount, it is better to first pour a liter jar or measuring cup into the floor and only then pour it into a saucepan.
5. After you have drained all the water, you can start preparing the marinade. For a liter of liquid, you will need 2 tablespoons of salt, 7 tablespoons of sugar and 150 ml of ordinary table nine percent vinegar. Add all these ingredients to the water, let it boil and boil for a few minutes.
6. While the marinade is being prepared, add a teaspoon of mustard seeds and 5 black peppercorns to each jar.

After that, you just need to pour cucumbers with hot marinade and immediately roll up the lid. Next, the jars need to be turned over so that all the ingredients are evenly mixed. But it is not recommended to turn the containers upside down: if they cool in their usual position, the cucumbers will turn out to be more crispy.

There are many modern recipes for crispy pickled cucumbers for the winter, but we suggest you make preservation according to an old recipe that has not lost its relevance even now.

To prepare the marinade, you will need 5 liters of water, 10 tablespoons of rock salt, 20 tablespoons of sugar and 500 ml of nine percent vinegar. As for spices, you will need one horseradish and bay leaf each, 1 large clove of garlic, 5 black peppercorns and 1 dill umbrella. If desired, you can add a hot pepper pod to the workpiece (Figure 3).

Note: This amount of marinade is designed for a fairly large number of cucumbers, but if you can not preserve too many vegetables, you can safely divide all the marinade ingredients in half.

Cooking crispy pickled cucumbers looks like this:

1. Pour cucumbers with cold water for 8-10 hours and leave for the pulp to absorb the liquid. After that, the vegetables need to be washed and cut off the ends.
2. We sterilize glass jars for canning or simply pour hot water over them.
3. We put prepared spices in each jar.
4. We put a large saucepan on the fire, pour clean water into it and bring it to a boil. Put a batch of cucumbers in a colander and dip it in boiling water for literally 30 seconds. After that, immediately lay out the vegetables in jars. This procedure must be carried out with all cucumbers.
5. Next, you need to cook the marinade, mixing all its components, and distribute hot in jars. Cover the containers with lids and leave for 5 minutes.
6. After that, pour the brine into a saucepan, boil again and again pour into jars. This procedure must be repeated three times.

Next, you just need to close the jars tightly with lids, turn them upside down and leave to cool at room temperature. These cucumbers are very tasty and crispy. If you like a spicier taste, you can use more horseradish, garlic or pepper.

Canning cucumbers: stages

Modern housewives prefer to preserve and pickle cucumbers, while in the past this vegetable was mainly salted in barrels or other large containers. This is due solely to the convenience of storing winter preparations in jars, but if you have a suitable container and a place to store it, you can always pickle cucumbers, cabbage or other vegetables.

Preserving cucumbers for the winter includes several important steps that relate to the preparation of the vegetables themselves, as well as the jars in which they will be stored. The preparatory stages cannot be ignored, since the duration of storage of the blanks will depend on this.

Preparing cucumbers and jars

At first glance, it seems that absolutely any cucumber can be rolled into a jar. This is partly true, but the result of such canning may not be at all what you expected.

Note: Only special varieties are suitable for salting and canning - with large pimples and black spikes. Small cucumbers with white small pimples are only suitable for fresh consumption.

If you have a very large crop of salad cucumbers, you can still make a harvest out of them, but it is important to consider that they are only suitable for canning in the form of salads with other vegetables. In addition to the variety, it is important to choose the right cucumber for optimal ripeness. Overripe fruits of a yellowish or brown hue are not suitable for winter harvesting, because their skin is too hard and the flesh is loose. But you shouldn’t throw away such cucumbers either: they can be peeled, grated and used as the basis for preparing brine.

Suitable for canning are medium-sized cucumbers, from 7 to 9 cm in length. It does not make sense to harvest smaller fruits for the winter, since they have not yet acquired their characteristic taste and aroma. The only exceptions are pickles and gherkins, which can be preserved very small (Figure 4).

There are other nuances of preparation that will help make delicious winter preparations from cucumbers:

1. The washing up: all fruits must be washed thoroughly. To do this, it is better to use a soft rag or sponge, but not a brush, as it can damage the delicate skin of vegetables.
2. Soak: After washing, cucumbers must be soaked in cold water. For a crop harvested from your own garden, 2-3 hours will be enough, and for purchased cucumbers, the soaking time is 7-8 hours, but if you have the opportunity, you can leave the vegetables in cold water overnight. Soaking is necessary so that the fruits absorb as much moisture as possible, and during storage, voids do not form in their pulp. Thanks to this, the cucumbers will be juicy and crispy.
3. Tank preparation: in the past, cucumbers were salted and preserved in large barrels and three-liter jars. But such containers are relevant only for large families. If your family consists of only three people, a liter or half-liter jar will suffice.

In addition, you need to prepare spices in advance, which will give the workpiece a special taste and aroma. In this sense, the modern market provides a wide scope for imagination, but many prefer to use old proven recipes, adding currant, cherry, horseradish or oak leaves, pieces of horseradish root, garlic, mint and mustard to jars of cucumbers.

Sterilization of jars is a mandatory step in canning cucumbers. The fact is that it is not customary to sterilize these vegetables together with brine, since in this case the cucumbers will simply boil and will not be juicy and crispy.

To properly prepare the jars, they must first be washed. For this purpose, it is better to use not chemical detergents for dishes, but ordinary soda. It perfectly cleans dust and small dirt without leaving a chemical film on the glass surface. The jar is simply rubbed with soda, then rinsed with warm water and dried. Next, the containers must be sterilized. To do this, you can use any convenient method: warm the jars over hot steam from a saucepan or kettle, or bake them in the microwave for 10-15 minutes (Figure 5).

If you close a lot of workpieces, you can use a conventional oven. You need to put jars in it and only after that turn on the oven. The temperature inside will rise gradually, so the glass will not burst from the difference in indicators. The duration of sterilization in the oven should be 20-25 minutes. During this time, you can boil the lids in a separate pan, which also need sterilization.

How to roll cucumbers for the winter in jars

You can preserve cucumbers in jars hot and cold. To do this, you will need salt, water and your favorite spices. In the case of using vinegar, salting can only be carried out in a hot way.

Note: It is better to use only ordinary rock salt without impurities. Only it gives vegetables a bright taste. As a rule, you will need a little more than 2 tablespoons of salt per liter of brine.

If you use the hot method, dissolve salt in water, add oak and currant leaves, as well as a few dill umbrellas and pieces of horseradish root to it. Bring the brine to a boil and let it simmer for a few minutes. After that, the prepared liquid should be poured over the cucumbers laid out in jars and left unrolled for a week, leaving them in a dark place at room temperature. The rest of the brine should also be saved. A week later, when part of the brine has evaporated, the missing amount of liquid must be poured in and the jars hermetically sealed.

Cucumbers harvested for the winter in a cold way can only be stored in a refrigerator or a cool cellar. For such a preparation, you need to put the washed and prepared cucumbers in jars and add your favorite spices to them. Salt is simply mixed with cold water and jars of vegetables are poured with the resulting mixture. Next, the containers must be hermetically sealed with plastic lids, preheated in hot water. Jars with blanks should be placed in a dark, cool place: vegetables will be ready to eat in a month, but it is better to let them stand until winter.

Canned crispy cucumbers

The main purpose of canning cucumbers for the winter is to keep the vegetables crisp while giving them a rich, spicy flavor and aroma.

To make such a preparation for the winter, you will need small cucumbers intended for canning, three cloves of garlic, one medium-sized carrot, several branches of dill and parsley umbrellas. Also prepare spices: 5 black peppercorns, two cloves, three peas of allspice, a few currant and bay leaves (Figure 6).

Separately, it is necessary to prepare the components of the marinade. Its amount will depend on the volume of cucumbers. On average, a liter of water requires a heaping tablespoon of salt, two tablespoons of sugar and an incomplete teaspoon of vinegar essence (70%).

Crispy pickled cucumbers are prepared as follows:

1. Cucumbers should be carefully washed and soaked in cold water for several hours so that their flesh absorbs moisture.
2. Banks must be washed and sterilized in a convenient way. After that, all the leaves and spices need to be laid out in containers. Garlic is laid out with peeled cloves, and peeled carrots - in small cubes.
3. Each jar is densely filled with cucumbers, adding garlic and carrots to them (one carrot and three cloves of garlic will be enough for one container).
4. Bring clean water without salt, sugar and vinegar to a boil and pour cucumbers with boiling liquid. Banks with boiling water and vegetables should stand for 10 minutes, after which the water must be drained and the procedure repeated.
5. The third time, the water should already be boiled with the marinade components, but the vinegar essence should be added at the very end. When the mixture boils, pour cucumbers with it and immediately roll up the jars with lids.

After this, the containers must be turned upside down so that all the vegetables are evenly saturated with the marinade. Banks should be wrapped in a blanket and left in this position for a day. During this time, the containers will cool down and they can be hidden in the pantry.

Preservation of cucumbers without sterilization

Not all housewives like to sterilize winter blanks, because this process requires a lot of time and effort, and in the process of sterilization itself it becomes too hot in the house. Luckily, cucumbers are one of those vegetables that can be easily jarred without the tedious sterilization process (Figure 7).

The recipe for canned cucumbers without sterilization is very simple. Its main secret is in the right marinade. For a liter of water, you will need 2 tablespoons of salt, a tablespoon of sugar and 2 tablespoons of regular table nine percent vinegar.

Pickling cucumbers without sterilization is carried out as follows:

1. Soak clean cucumbers in cold water for 2-3 hours, and then rinse again with running water.
2. Spread the spices at the bottom of clean, sterilized jars. For a liter container, you will need up to 5 grains of black pepper, 2 cloves of garlic, a dill umbrella, a few sprigs of dill. You can also add a few basil leaves.
3. We fill each jar with cucumbers, laying them tightly to each other.
4. Next, proceed to the preparation of the brine. Add salt and sugar to the water, bring to a boil and boil for two minutes. While the brine is hot, they need to pour over the cucumbers in the jars.
5. We cover the jars with lids, wrap them up and leave for 10 minutes.
6. After that, you need to drain the brine into one container, bring to a boil again and boil for 3-4 minutes. After that, turn off the fire, add vinegar to the marinade and fill the jars with cucumbers with the resulting mixture.

After that, the containers must be rolled up with lids, turned upside down and wrapped. When the blanks have cooled, they can be transferred to the pantry for storage. Despite the fact that this recipe does not include sterilization, these cucumbers store just fine.

Preservation of cucumbers: savory recipes for the winter

Many housewives like to preserve not ordinary cucumbers, but savory vegetables that will be a great addition to dishes. Garlic or hot peppers can be used to spice up the preparations, but there are also more modern recipes, the component of which is chili ketchup.

Cucumbers canned with such ketchup have a pronounced spiciness and serve as an excellent winter snack. Despite the fact that vegetables undergo heat treatment, they remain crispy, and ketchup gives them an original taste and aroma.

Cucumbers with chili ketchup

Preserving cucumbers with chili ketchup is easy. Having tried such a preparation just once, you will make such preparations every year, since ready-made vegetables really have an unusual taste (Figure 8).

Note: It is better to preserve such cucumbers in liter jars. This way you will be sure that vegetables of any size will fit into the container. In addition, it is better to cut the cucumbers into 4 parts. So they are much better soaked in hot sauce, but at the same time remain crispy.

For one liter jar, you will need the cucumbers themselves, one or two bay leaves, a few black peppercorns and garlic. The ingredients of the marinade are Chile ketchup (300 grams), water (1 liter), vinegar 9% (300 ml), salt (1.5 tablespoons) and sugar (200 grams).

First of all, you need to pour cucumbers with cold water and leave for 30 minutes. After that, the vegetables need to be washed and cut off the ends. We fill the sterilized jars with spices, laying out 2 cloves of garlic, 5 peppercorns and bay leaves in each. After that, lay out the cucumbers. If you are canning small vegetables, they can be laid out whole. If the fruits are large enough, it is better to cut them lengthwise into four parts.

Next, we proceed to the preparation of the marinade. All its ingredients must be mixed in one saucepan, mix thoroughly and bring to a boil. It is important that the number of components given above is calculated for 3 liter jars. If you can preserve more vegetables, then the amount of marinade should be more. When the marinade is ready, it is poured into jars, covered with lids and sterilized. For a liter jar, the sterilization time is 10 minutes, but if you use larger containers, the sterilization time should be longer.

After that, you just need to hermetically seal the jars with lids, turn them upside down and let them cool at room temperature without wrapping.

Pickling cucumbers for the winter

The salting process is significantly different from canning or pickling. In the case of salting, the preservation of vegetables occurs due to the processes of natural fermentation and the release of lactic acid, while in pickling, the safety of vegetables is ensured by hot water and acetic acid (Figure 9).

Cooking pickles for the winter is very simple. It is necessary to rinse the cucumbers in advance and pour them with cold water. In the meantime, we prepare and sterilize the jars. To do this, it is better to take three-liter containers: even after opening, cucumbers in jars can be stored in the refrigerator for quite a long time.

The procedure for pickling cucumbers for the winter will be as follows:

1. We tightly pack cucumbers and favorite spices (black and allspice peas, bay leaves, dill umbrellas, currant, cherry and oak leaves) into prepared jars.
2. We prepare the brine: for this, salt must be dissolved in cold water. On average, per liter of liquid you will need three tablespoons of salt without a slide. The amount of marinade is determined individually, depending on the number of cans.
3. The resulting liquid is poured into jars and covered with plastic lids.
4. The jars are left at room temperature so that fermentation processes begin inside the containers. Since the brine will flow out of the jars during the process, a large basin or pallet must be placed under them in advance.
5. After three days, the jars are topped up with brine so that the liquid reaches the top of the neck. After that, the jars must be wiped with a clean cloth, tightly covered with lids and sent for storage in a cellar or other dry, dark and cool place.

You need to close pickles only with nylon lids, since tin ones do not let enough air in, and the fermentation processes that actively occur in jars can tear off such a lid.

A simple recipe for delicious crispy cucumbers for the winter is presented by the author of the video.

Every housewife's dream. To achieve the desired result, many of them have to go through a difficult path of trial and error. But in fact, it’s not at all difficult to cook crispy pickled cucumbers for the winter, you just need to know a few important secrets.

For example, in order for pickled cucumbers to turn out tasty and crispy, they must be young, with thin skin and dark pimples, small in size (7-8 cm) and harvested no later than a day before pickling. It is better, of course, if these are cucumbers from their garden. But if this is not possible, take proven cucumbers on the market. Before pickling, cucumbers must be soaked for 2 to 6, or even up to 8 hours (depending on the recipe) in cold water, changing it often. Moreover, the colder the water in which the cucumbers are pre-soaked, the more crispy the result will be.

Proven Pickled Cucumber Recipes

Spices also need to be treated with due attention. For example, you should not put a lot of garlic, cucumbers will turn out soft. But put cloves, allspice, blackcurrant leaves and bay leaves as desired, they will not affect the result. You can add other spices if they are provided for by the selected recipe. That's actually all. Choose a recipe, since we have found a lot of them for you, follow all the steps indicated in the recipes, and delicious pickled crispy cucumbers will dilute your cozy “cellar” with all kinds of preparations with their presence.

Crispy pickled cucumbers (method number 1)

Ingredients (per 1 liter jar):
2 kg small cucumbers,
2 cloves of garlic
1 carrot
1 dill umbrella
1 sprig of parsley
1 tsp vinegar essence.
For marinade:
1 liter of water
1 tbsp salt (with a slide),
2 tbsp Sahara,
5 black peppercorns,
3 cherry leaves
3 cloves.

Cooking:
Soak cucumbers in water for 6 hours, then place in jars along with garlic, carrots, dill and parsley. Pour boiling water over jars of cucumbers and leave for 10 minutes. Drain the water and pour boiling water again, then add sugar, salt, spices, leaves to the drained water and let it boil. Pour the cucumbers with the finished marinade, add 1 tsp to each jar. vinegar essence, roll up and wrap until completely cool.

Cucumbers "Fragrant" (method number 2)

Ingredients for 1 liter jar:
cucumbers,
1 onion
1 garlic clove
5 peas of allspice,
1 bay leaf.
For brine:
500 ml of water
4 tsp Sahara,
2 tsp salt,
4 tsp 9% vinegar.

Cooking:
Wash the cucumbers thoroughly, cut off the ends and soak for 3 hours in cold water. Put the spices, chopped onion, garlic in the bottom of the jar. Then pack the cucumbers tightly into the jar. Boil the brine, pour over the cucumbers and sterilize the jars for 10 minutes. Then roll up, turn over and wrap.

Pickled cucumbers (method number 3)

Ingredients (per 3 liter jar):
1.8 kg cucumbers,
2 dill umbrellas,
1 sheet of horseradish
3-4 garlic cloves,
6-7 black peppercorns
2 currant leaves,
6 tsp Sahara,
3 tsp salt,
5 tbsp table vinegar.

Cooking:
Wash greens and cucumbers under running cold water. At the bottom of the prepared jars, lay the greens, garlic and pepper cut into small pieces. Then pack the cucumbers tightly into the jar, add salt, sugar and vinegar directly into the jar and pour cold water over it. Then put the jar of cucumbers in a pot of cold water and bring to a boil over low heat. After 2-3 minutes from the moment of boiling, roll up the jars. Cucumbers must remain green at the time of rolling. Turn the jars over, cover and leave to cool.

Crispy pickled cucumbers with grated horseradish and tarragon

Ingredients (per 1 liter jar):
small cucumbers,
2-3 sprigs of parsley,
2 cloves of garlic
2 cherry leaves
1 ring of sweet pepper,
horseradish leaves, dill, tarragon, hot pepper - to taste.
For the marinade (for 500 ml of water):
30 g sugar.
40 g salt.
Bay leaf,
peppercorns,
70 ml 9% vinegar.

Cooking:
For this recipe, choose small cucumbers (no more than 7 cm) without defects, bitterness and voids inside. Wash them and soak for 3 hours in cold water, then rinse with running water and cut off the ends on both sides. Place cherry, horseradish, dill, parsley, peppers, garlic and tarragon leaves at the bottom of 1 liter jars. Fill the jars with cucumbers, pour boiling water and leave for 20 minutes, then repeat this procedure. Prepare the marinade by adding everything except vinegar to the water (add it when the water boils). Pour cucumbers with boiling marinade and roll up jars.

Cucumbers "Lemon"

Ingredients (per 3 liter jar):
1 kg cucumbers
2-3 garlic cloves,
1-2 bay leaves,
2 tbsp dill with seeds
1 tbsp chopped onion,
1 tsp grated horseradish,
1 liter of water
100 g salt
1 tbsp Sahara,
1 tbsp citric acid,
a few peas of black pepper.

Cooking:
Wash the cucumbers thoroughly, cut off the ends and soak in cold water for 3 hours. At the bottom of a 3 liter jar, put dill, bay leaf, horseradish, onion, garlic and peppercorns. Then place the prepared cucumbers tightly in the jar. Pour water into the pan, add sugar, salt, citric acid to it, bring to a boil and pour cucumbers in a jar with this boiling marinade. Cover the top of the jar with a pre-sterilized lid and sterilize jars of cucumbers in boiling water for 15-20 minutes. Roll up and leave to cool at room temperature.

Crispy Pickled Cucumbers in Apple Juice

Ingredients (per 3 liter jar):
small cucumbers (how many will go into the jar),
2-3 black peppercorns
1 dill umbrella
1 sprig of mint
1 currant leaf,
2 cloves.
For marinade:
Apple juice,
salt - 1 tbsp. for 1 liter of juice.

Cooking:
Scald the cucumbers with boiling water and cut off the ends. At the bottom of each of the jars lay a leaf of currant, mint, add spices and fill the jars with cucumbers, and then fill them to the top with boiling marinade made from apple juice and salt. Sterilize the jars, almost completely immersed in boiling water, for 12 minutes from the moment of boiling, but no more, otherwise your cucumbers will not turn out crispy. When the time is up, roll up the jars with lids, turn over and wrap, leave in this form until completely cooled.

Pickled cucumbers with bell pepper, basil and coriander "Khrum-khrumchiki"

Ingredients (per 3 liter jar):
500-700 g cucumbers,
3-4 sweet peppers
3-4 garlic cloves,
1 dill umbrella
1 horseradish root
2-3 sprigs of basil
1 tsp grains of coriander.
4 peas of allspice,
3 black peppercorns.
For the marinade (for 1 liter of water):
4 tbsp salt,
2 tbsp Sahara,
3 tbsp 9% vinegar.

Cooking:
Wash the cucumbers and cut off the tips, remove the seeds from the pepper and cut into 4 parts. Place dill, garlic, basil and peeled horseradish root on the bottom of the prepared jar. Then put the cucumbers and peppers tightly in the jar. For the marinade, add salt and sugar to the water, bring to a boil, remove from heat, add vinegar and pour over jars of cucumbers. Cover with a lid and leave for 15 minutes. When the time is up, drain the marinade and bring it back to a boil. Add coriander, peppercorns to the jar and fill the contents of the jars with hot marinade. Roll it up, turn it upside down, and put it in a cool place the next day.

Crispy cucumbers marinated with mint leaves, onions and carrots

Ingredients:
2 kg cucumbers
1 small head of garlic,
1 small onion
1 medium carrot
4 leaves of horseradish, cherries, currants,
1 sprig of dill along with an umbrella,
3 sprigs with leaves of young fresh mint,
1.2 liters of water,
3 tbsp salt (no top)
2 tbsp Sahara,
3 tbsp fruit vinegar.

Cooking:
Select cucumbers of the same size, wash them, cut off the ends and soak in cold water for 5-6 hours. At the bottom of dry sterilized jars, place cherry, currant, horseradish and mint leaves, garlic cloves and sliced ​​​​carrots. There, in a jar, put the cucumbers, tightly, to the very top. Spread the onion, cut into rings, over the cucumbers, and dill on the onion. Dissolve sugar and salt in water, let the water boil and pour cucumbers with this brine twice, and for the third time pour vinegar into the drained brine, let it boil and add a little water. Pour the cucumbers with this brine, roll up the lids, turn over and leave for 5-6 hours. And only then put it away for storage.

Sweet and sour cucumbers "Bulgarian style"

Ingredients (per 1 liter jar):
cucumbers,
1 dill umbrella
1 sheet of horseradish
1 sprig of carrot tops,
5 peas of allspice,
1 garlic clove
water,
1 tsp salt,
2 tsp Sahara,
50 ml 9% vinegar.

Cooking:
Soak cucumbers for 1-2 hours in cold water. In each jar, put dill, horseradish leaves, carrot tops, black peppercorns and a clove of garlic. Add vinegar. Cut off the ends of the cucumbers and put them in jars. Fill jars with cucumbers with cold water (preferably filtered). Add salt and sugar to each jar. Place the jars in a container and fill it with cold water up to the shoulders of the jars. Put on fire, bring the water to a boil and sterilize the jars for 5-7 minutes from the moment of boiling. Loosely cover jars during sterilization with lids. After that, roll up the jars, turn over and, without wrapping, cool to room temperature. After cooling, put the jars of cucumbers in the refrigerator for several hours (you can overnight), and then put them in storage.

Marinated crunchyand cucumbers "Coniferous aroma"

Ingredients (per 3 liter jar):
1 kg cucumbers
4 young sprigs of pine (5-7 cm).
For the marinade (for 1 liter of water):
2 tbsp salt,
1 tbsp Sahara,
½ stack 9% vinegar.

Cooking:
Wash the cucumbers, cut off the tips, pour over boiling water and then ice water. At the bottom of the prepared jar, put half of the pine branches, then lay the cucumbers tightly, and put the rest of the pine branches between them. Pour sugar and salt into water, bring it to a boil and immediately remove from heat. Fill jars of cucumbers with boiling water to the brim, cover with a lid and leave for 15-20 minutes. After that, drain the marinade back into the pan, bring to a boil, pour in the vinegar, stir and pour the hot marinade over the cucumbers. Roll up the jars, turn upside down, wrap and leave for 2 days. Then store in a cool place.

Crispy cucumbers with oak leaves

Ingredients (for 10 1 l cans):
5 kg fresh small cucumbers,
10 garlic cloves,
10 dill umbrellas,
10 leaves of blackcurrant,
10 oak leaves
5 small horseradish leaves
30 black peppercorns
30 peas of allspice,
10 tsp grain mustard,
2.4 liters of water,
3 tbsp salt,
5 tbsp Sahara,
150 ml 9% vinegar.

Cooking:
Wash cucumbers well and soak in cold water for 4-6 hours. In clean and sterilized jars, put spicy greens, black and allspice, garlic cloves and mustard. Lay the cucumbers tightly and neatly on top. For the marinade, pour water into a saucepan, add sugar and salt, let it boil, turn off the heat and add vinegar. Pour the cucumbers in jars with the prepared marinade, cover them with lids and sterilize for 5 minutes from the moment of boiling. Then roll up, turn over and let cool slowly.

Pickled crispy cucumbers with oak bark

Ingredients (per 1 liter jar):
small cucumbers,
2 cloves of garlic
½ sheet of horseradish
1 dill umbrella
2 cherry leaves
1 black currant leaf
3-4 black peppercorns
3-4 allspice peas,
½ hot pepper
⅓ tsp oak bark,
1.5 tsp salt,
1.5 tsp Sahara,
30 ml table vinegar.

Cooking:
Soak cucumbers in cold water for 5-6 hours. Arrange spices, oak bark and cucumbers in jars. Pour the contents of the jars with boiling water, let stand until the next water boils. Drain the first water and fill the cucumbers with the second water, and again let them stand for a while. After the second time, after draining the water, add salt, sugar and vinegar directly into the jars, fill the jars with fresh boiling water and roll up.

Pickled gherkins with cinnamon

Ingredients (per 3 liter jar):
cucumbers - how much will go into the jar,
15 cloves,
6 bay leaves,
3-4 garlic cloves,
1 tsp ground cinnamon,
black and allspice peas,
1 small pod of hot pepper,
1.2-1.4 liters of water,
2 tbsp salt (no top)
2 tbsp sugar (no top)
1 tbsp 70% vinegar.

Cooking:
Soak the cucumbers for 6-8 hours, cut off the tips, scald with boiling water and put in sterilized jars, pour boiling water for 20 minutes. Then drain the water and bring to a boil again. Pour salt, sugar, cinnamon, spices, garlic, hot pepper into a jar of cucumbers, pour boiling water, add vinegar to the jar, roll up and wrap.

Prepare crispy pickled cucumbers according to our recipe and crunch with pleasure in winter not only with snow on the street, but also with delicious cucumbers at the table.

Good luck preparing!

Larisa Shuftaykina