Cook delicious canned cucumbers not as difficult as it seems. In our article you will find practical advice and recommendations for preserving cucumbers, as well as simple recipes blanks. Among them, you will surely choose something suitable.

An important period of the summer cottage season is the harvesting of the grown crop. Of course, each experienced hostess have their own proven and favorite canning recipes. However, it is never too late to try something new. Take note of our delicious recipes canned cucumbers!

Canning cucumbers without sterilization

To prevent canned cucumbers cooked without sterilization from deteriorating during storage, jars and lids should be well sterilized.

You will need: 1, 5-2 kg cucumbers, 2 a clove of garlic, 1 horseradish leaf, 6 black currant leaves, 2 cherry leaves, dill umbrella, 2-3 tbsp. salt, 1.5 liters of water.

Preparation... Rinse the cucumbers, cut off the ends and soak for a couple of hours. Place the cucumbers in clean jars along with the spices and rinsed leaves. V hot water dissolve salt, cool and pour cucumbers with brine. Close the lids and leave for 2-4 days at room temperature. As soon as foam appears on the brine, pour it into a saucepan, bring to a boil and pour over the cucumbers. Cover with sterilized lids and roll up.

On a note! For pickling and canning, choose small cucumbers about 8 cm in size with thin dark green skin and black thorns.

Canning cucumbers without vinegar

For canning cucumbers in jars, you can use instead of vinegar natural juice or fresh sour berries such as red currants.

You will need: 1-1, 5 kg of cucumbers, 1/2 kg of red currants, 6-8 cloves of garlic, 3 cloves, 10 allspice peas, dill umbrellas and currant leaves to taste, 2 tbsp. l. sugar, 2 tbsp. l. salt, water.

Preparation... Rinse the cucumbers, berries, leaves and umbrellas, cut the cucumbers at both ends. Lay the leaves and umbrellas on the bottom of the sterilized jar, tightly lay the cucumbers and currant berries on top (you don't need to pick off the branches). Fill in hot water, cover and leave for half an hour. Then pour the water into a saucepan, add salt, sugar, bring to a boil and cook for 5 minutes. Put cloves of garlic, pepper, cloves in a jar, fill with hot brine and roll up.

On a note! The best varieties cucumbers for pickling and canning: Altai, Beregovoy, Vyaznikovsky, Debut, Muromsky, Nezhinsky... The following hybrids are also distinguished: Prepaid expenseF1, Funny guysF1, GarlandF1, PicklingF1, ZozulyaF1, CourageF1, Parisian gherkinF1, fontanelleF1.

Crystalline citric acid can be used as an excellent preservative. Add it directly to the jar before pouring the marinade.

You will need: 2-2.5 kg cucumbers, 5 cloves of garlic, 5 allspice peas, 3 dill umbrellas, black currant and cherry leaves, 1 hot pepper pod if desired, 8 tbsp. l. sugar, 4 tbsp. l. salt, 1 tsp. citric acid.

Preparation... Rinse the cucumbers thoroughly, cut off the ends and soak for 2 hours in cold water... Rinse the herbs and place in the bottom of a sterilized jar along with chopped garlic, peppercorns and peeled, chopped hot pepper... Place the cucumbers on top and cover with boiling water, cover and leave for 15-20 minutes. Then pour the water into a saucepan, add a little more water, salt and sugar, bring to a boil and simmer for 5 minutes. Pour citric acid into a jar of cucumbers and fill with boiling brine, roll up.

Mustard added when preserving cucumbers in one-liter jars adds finished product special spicy taste and a unique spicy aroma.

You will need: 1 kg cucumbers, 2-3 cloves of garlic, 1 tsp. mustard seeds, 1/2 tsp. mustard powder, 4 black peppercorns, 2 allspice peas, 1 Bay leaf, black currant or horseradish leaves, dill umbrellas to taste, 1 tsp. 9% vinegar, 2 tbsp. l. sugar, 1 tbsp. l. salt, 1 liter of water.

Preparation... Rinse the cucumbers and soak in cold water for 1-2 hours. Sterilize the jars and place the washed greens, garlic cloves, pepper on the bottom. Next, place the cucumbers tightly and cover with boiling water. After 10-15 minutes, drain the water into a saucepan, bring to a boil and pour over the cucumbers again, leave for another 10-15 minutes. For the marinade, mix 1 liter of water with salt and sugar and bring to a boil. Drain the water from the cucumbers, pour the mustard into the jar, cover with hot marinade and pour in the vinegar. Roll up immediately.

On a note! The simplest pickle for pickling cucumbers consists of water, vinegar and salt. If desired, you can also add sugar, your favorite spices and spices to it, and vinegar can be replaced with sour natural juice, citric acid or vodka.

Vodka, like vinegar, is a preservative. Try replacing half of the vinegar with vodka, and the cucumbers will not be as pungent, without a pronounced vinegar flavor.

You will need: 2 kg cucumbers, 4 cloves of garlic, dill umbrella, black currant or horseradish leaves, 5 tbsp. salt, 3.5 tbsp. white wine vinegar, 3.5 tbsp. vodka, 2 liters of water.

Preparation... Wash cucumbers and soak in cold water for 1 hour. Rinse the herbs and place them in the bottom of the sterilized jar along with the garlic. Then place the cucumbers tightly. Mix water with salt and bring to a boil. Add vinegar, bring to a boil and pour in vodka, boil again. Pour the brine over the cucumbers and roll up.

Prepared cucumbers go well with tomatoes. Add a couple more ingredients and a delicious snack is ready.

You will need: 1 kg cucumbers, 1 kg tomatoes, 1 bunch of parsley, 1 tbsp. sugar, 1/2 tbsp. salt, 2 tbsp. 9% vinegar, 2 liters of water.

Preparation... Rinse the vegetables, dry. Cucumbers and tomatoes can be cut into rings if desired. Place the vegetables in a clean jar along with the parsley sprigs. Mix water with sugar and salt, bring to a boil and add vinegar. Pour vegetables with hot marinade, sterilize and roll up.

On a note! There are two ways of canning cucumbers - hot, in which it is necessary to boil the brine and pour cucumbers prepared and put in a jar with it, and cold way, which does not require preparation and boiling of the marinade.

You don't need to cook for cold canning cucumbers hot marinade, the fruits are pickled almost in own juice... The ingredients for the brine in this recipe are per liter can.

You will need: 1 kg of cucumbers, garlic, sprigs of dill and parsley to taste, 1.5 tbsp. sugar, 1 tbsp. salt, 4.5 tbsp. 9% vinegar, 4.5 tbsp. vegetable oil.

Preparation... Rinse the cucumbers, cut lengthwise into quarters and fold into enameled dishes... Add rinsed and minced greens and minced garlic. Add salt and sugar, add vinegar and oil, stir and leave for several hours. Then put the cucumbers in sterilized jars along with the released juice and roll up.

We hope our tips and recipes will help you harvest your fresh cucumber crop without the hassle!

Cucumber is one of the most popular canning vegetables. Canning cucumbers does not require any complex skills from the hostess, and the rich harvest of cucumbers and their cheapness in the season make you think about how to best use natural resources in the most rational way. The popularity of this snack is also explained by the fact that canned vegetables go well with any dish. So pickled cucumbers are a welcome addition to meat, poultry, and ordinary potatoes, and to any side dish.

Pickled cucumbers in jars

Pickled cucumbers for the winter are seaming using vinegar. Pickled cucumbers is easy. The marinade must be brought to a boil, pour cucumbers in jars and sterilized. You can add citric acid, spicy herbs to the curl. Pickled cucumbers are and everyday snack, and decoration festive table, especially in New Year... However, if you try and get serious about the procurement issue by making enough cans of canned cucumbers for the winter, then you won't have to wait until the holidays. You can regularly open pickled cucumbers in jars and enjoy their zesty taste.

Pickled cucumber recipe for the winter

We have already briefly described how cucumbers can be preserved for the winter. Let's dwell on some important details. Cucumber flavor can be set off and enhanced with the right additive. Someone uses black currant leaves, someone adds dill, tarragon and horseradish. However, this is largely a matter of taste and habit. Therefore, take the recipe for pickled cucumbers for the winter from the one whose cucumbers you like. You can do "field research" - do different banks by signing where and what you put. For the next season, you will only have to choose the most good recipe pickled cucumbers for the winter.

Cucumber preservation is very popular in Russia. In addition to pickling cucumbers, you can also canned pickles without vinegar. It's popular. Cucumbers are salted in a cold way - soaked in cooled brine. Cucumbers are also fermented in barrels. Choose according to your taste! Canning cucumbers for the winter: work hard once, enjoy the whole winter!

Cucumbers are among those garden crops that are distinguished by high yields. Even if you have only planted a few rows of cucumbers, the harvest will be so abundant that you can consume all the vegetables in fresh will be unrealistic. But, in order to provide yourself with tasty preparations for the winter, cucumbers can be canned. There are a lot of recipes for winter preparations from cucumbers, and every year more and more canning options appear so that each housewife can stock up on preparations according to her own taste.

Canning cucumbers is considered simple process, but she also has some nuances that must be taken into account. Only if all the details of the process are observed, you will receive tasty preparation that can be saved until the next harvest. Basic rules and simple recipes canning cucumbers for the winter, you will find in this article.

Canning cucumbers for the winter

It is not difficult to collect a rich harvest of cucumbers, but it is almost impossible to eat all the vegetables fresh, even for large family... But eating the entire crop fresh is not at all necessary, because cucumbers are quite suitable for making homemade preparations for the winter. The taste of this vegetable is perfectly complemented by various spices and herbs, 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 consider the main methods of preparing 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 used to use the pickling method, but now pickling is considered more relevant. Nevertheless, pickled cucumbers are not inferior in taste to pickled cucumbers, so we will present each of these recipes.

First of all, you should understand the difference between the canning process itself when pickling 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 the balcony or in the refrigerator.

Pickled cucumbers remain tasty and crispy thanks to 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.

Salted

Pickling cucumbers - traditional way 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 ones. three-liter cans.

Note: Properly selected salt plays a key role in successful salting. Better to take the usual stone, but coarse salt without any impurities. Only in this case, the taste of the workpiece will turn out to be bright and rich. Fine salt it is not recommended to use, as it can soften the cucumbers.

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, the washed cucumbers are simply laid out in jars along with the selected spices, poured cold water with salt dissolved in it and close nylon caps... In order for the lids to tightly seal the container, they must be preheated over hot steam. After that, the workpieces just need to be removed to a cold room. With this method of salting, the cucumbers will be ready for consumption in a month.

The hot method is more troublesome, but cucumbers with such salting turn out to be more spicy and crispy. As in the previous case, the cucumbers need to be laid out in jars, but there is no need to add spices, since they will enter the brine. To prepare it, you need to dissolve salt in hot water, and add several 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 the jars while still hot. It is not necessary to cover containers with lids, since the main task is to start the natural fermentation processes. We put the cans in a large basin, into which the excess brine will drain, and leave for a week. After this period has expired, add the missing amount of brine to each jar, tightly seal the containers with nylon caps and put them in a cool room for storage.

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

Pickling cucumbers this recipe is carried out like this:

1. Cook the brine: dissolve the salt in hot water, let it boil a little and cool until room temperature.
2. Laying cucumbers: Cover the bottom of the pan with herbs, then put 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 workpiece with a saucer on top. You can also put oppression on top so that the saucer does not float up, and all the cucumbers are in the brine.
4. Salting: put the pot with cucumbers in a dark place. After a few days, you will be able to feast on 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.

Picture 1. Correct salting cucumbers

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

Lightly salted

Lightly salted cucumbers are considered a seasonal delicacy, because it does not take long for vegetables to acquire their 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 special recipe, which will allow you to feast on 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).

Preparation lightly salted cucumbers for the winter it is carried out like this:

1. Fresh cucumbers you need to fill it with water for 2-3 hours. During this time, their pulp will absorb enough liquid and the winter preparation will turn out to be crispy. After soaking, the cucumbers must be thoroughly washed and the tails removed.
2. While the cucumbers are soaking, you can prepare the jars and lids. First, the containers must be rinsed with water and soda, and then sterilized. We put several branches at the bottom of each jar. fresh dill, two cloves of garlic and a few bay leaves. Then fill the container tightly with cucumbers.
3. Next, we proceed directly to cooking. First you just need to boil clean water and pour it over cucumbers in jars. The workpieces must 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 one for preparing the marinade. To accurately calculate its amount, it is better to first pour the water into the floor in a liter jar or measuring glass 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 regular table nine percent vinegar... We add all these ingredients to the water, let it boil and simmer for a few minutes.
6. While the marinade is being prepared, add a teaspoon of mustard seeds and 5 black peppercorns to each jar.

Figure 2. Lightly salted cucumbers with mustard for the winter

After that, you just need to pour the 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 normal position, the cucumbers will turn out to be crisper.

There are many modern recipes for crispy pickled cucumbers for the winter, but we suggest you preserve according to old recipe, which has not lost its relevance now.

To make 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 the spices, you will need one horseradish and laurel leaf each, 1 large clove of garlic, 5 black peppercorns and 1 dill umbrella. If desired, you can add a pod to the workpiece. hot pepper(Figure 3).

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

Cooking crispy pickled cucumbers looks like this:

1. Fill the 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 the ends trimmed.
2. We sterilize glass jars for canning or simply pour over hot water.
3. Put prepared spices in each jar.
4. We put on fire a large pot, pour clean water into it and bring it to a boil. Put a batch of cucumbers in a colander and immerse it in boiling water for literally 30 seconds. After that, immediately put the vegetables in the 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 to the jars. Cover the containers with lids and leave for 5 minutes.
6. After that, pour the brine into a saucepan, boil it again and pour it into the jars again. This procedure must be repeated three times.

Figure 3. Steps for preparing crispy pickled cucumbers

Next, the cans just need to be sealed with lids, turned upside down and left to cool at room temperature. These cucumbers are delicious and crispy. If you like a more savory taste, you can take large quantity horseradish, garlic or pepper.

Canning cucumbers: stages

Modern housewives prefer canning and pickling cucumbers, whereas in the past this vegetable was predominantly 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 place to store it, you can always pickle cucumbers, cabbage or other vegetables.

Preserving cucumbers for the winter includes several important stages that relate to the preparation of the vegetables themselves, as well as the jars in which they will be stored. Preparatory stages cannot be ignored, since the storage duration 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 suitable for pickling and canning special varieties- with large pimples and black thorns. Small cucumbers with small white pimples are only suitable for fresh consumption.

If the harvest salad cucumbers you have a very large one, you can still make a blank 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 and the optimal ripeness. Overripe fruits, yellowish or brown tint not suitable for winter preparations, since 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 a basis for making brine.

Medium-sized cucumbers are considered suitable for canning, from 7 to 9 cm in length. Fruit smaller it makes no sense to harvest for the winter, since they have not yet acquired a characteristic taste and aroma. The only exception can be pickles and gherkins, which can be preserved very small (Figure 4).

Figure 4. Stages of preparing vegetables

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

1. The washing up: all fruits must be carefully washed. To do this, it is best to use a soft cloth or sponge rather than a brush, as this can damage the delicate skin of the vegetables.
2. Soak: after washing, the 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. Preparation of containers: in the past, cucumbers were pickled and canned in large barrels and three-liter jars. But such containers are only relevant for large families... If your family consists of only three people, a liter or half will be enough liter cans.

In addition, you need to prepare in advance the spices that will give the workpiece 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 cucumber jars.

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

To properly prepare the jars, you first need to rinse them. For this purpose, it is better to use non-chemical detergents for dishes, and regular 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 warm water and dried. Next, the containers need to be sterilized. To do this, you can use any convenient method: heat the jars over hot steam from a saucepan or kettle, or ignite in the microwave for 10-15 minutes (Figure 5).

Figure 5. Methods for sterilizing cans

If you are covering a lot of blanks, you can use and conventional oven... You need to put jars in it and only then 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 lids in a separate saucepan, which also need sterilization.

How to roll cucumbers in jars for the winter

You can preserve cucumbers in jars both 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 hot.

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

If you are using hot way, dissolve salt in water, add oak and currant leaves to it, as well as several dill umbrellas and pieces of horseradish root. The brine should be brought to a boil and allowed to simmer for a few minutes. After that, the ready-made 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 remnants of the brine also need to be saved. After a week, when part of the brine has evaporated, the missing amount of liquid must be poured and the jars must be hermetically sealed.

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

Canned Crispy Cucumbers

The main purpose of preserving cucumbers for the winter is to keep the vegetables crispy by giving them a rich spicy taste 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 allspice peas, a few currant and laurel leaves (Figure 6).

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

Crispy pickled cucumbers are prepared like this:

1. Cucumbers need to be carefully washed and soaked in cold water for several hours so that their pulp 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 blocks.
3. Each jar is tightly 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. Jars with boiling water and vegetables should stand for 10 minutes, after which the water must be drained and the procedure repeated.
5. For the third time, the water should already be boiled with the components of the marinade, but the vinegar essence should be added at the very end. When the mixture boils, cucumbers are poured over it and the jars are immediately rolled up with lids.

Figure 6. Marinating crispy cucumbers

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 preparations, because this process requires a lot of time and effort, and during the sterilization process it becomes too hot in the house. Fortunately, cucumbers are among those vegetables that can be easily rolled up into jars without the tedious process of sterilization (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 nine percent table 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. Put the spices on 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, and a few sprigs of dill. You can also add some basil leaves.
3. We fill each jar with cucumbers, laying them out tightly to each other.
4. Next, he proceeds to prepare 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 cucumbers in jars.
5. 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.

Figure 7. Canning vegetables without sterilization

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

Preservation of cucumbers: savory recipes for the winter

Many housewives like to preserve not regular cucumbers, a spicy vegetables who will become a great addition to the dishes. You can use garlic or hot pepper to spice up the workpieces, but there are more modern recipes, the component of which is chili ketchup.

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

Cucumbers with chili ketchup

Canning cucumbers with chili ketchup is easy. Having tried such a blank just once, you will make such blanks annually, since ready-made vegetables really different unusual taste(Figure 8).

Note: It is better to preserve such cucumbers in liter jars. This way you can be sure that vegetables of any size will fit into the container. In addition, it is better to cut the cucumbers into 4 pieces. So they will soak much better. hot sauce but still 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 Chili 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 cold water over the cucumbers and leave for 30 minutes. After that, the vegetables need to be washed and the ends cut off. Fill sterilized jars with spices, putting 2 cloves of garlic, 5 peppercorns and bay leaf in each. After that, lay out the cucumbers. If you are canning small vegetables, you can lay them out whole. If the fruits are large enough, it is better to cut them lengthwise into four parts.

Next, we start preparing the marinade. All its ingredients must be mixed in one saucepan, mixed thoroughly and brought to a boil. It is important that the number of components listed above is calculated for 3 liter cans. If you canning more vegetables, then the amount of marinade should be higher. When the marinade is ready, it is poured into jars, the containers are covered with lids and set to sterilize. For a liter can, the sterilization time is 10 minutes, but if you use larger containers, the sterilization time should be longer.

Figure 8. Winter harvesting with chili ketchup

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

Pickling cucumbers for the winter

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

Cooking pickles for the winter is very easy. It is necessary to rinse the cucumbers in advance and fill 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, you can have enough long time Keep refrigerated.

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

1. Put cucumbers and your favorite spices (black and allspice peas, bay leaves, dill umbrellas, currant, cherry and oak leaves).
2. Prepare the brine: for this you need to dissolve the salt in cold water. On average, you will need three level tablespoons of salt per liter of liquid. 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 cans 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 off with a clean cloth, tightly covered with lids and sent for storage in a cellar or another dry, dark and cool place.

Figure 9. Options for pickling cucumbers

You need to close pickles only with nylon lids, since tin cans do not allow enough air to pass through, and the fermentation processes that are actively taking place in cans can rip off such a lid.

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

The dream of every housewife. To achieve the desired result, many of them have to go through a difficult path of trial and error. But in fact, it is 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 be tasty and crispy, they must be young, with thin skin and dark pimples, small (7-8 cm) and harvested no later than a day before pickling. 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 crisp 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, the cucumbers will turn out to be soft. And here are cloves, allspice, leaves black currant and put the bay leaf as desired, they will not affect the result. Other spices can be added if required by the selected recipe. That's 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 (for 1 liter can):
2 kg of small cucumbers,
2 cloves of garlic
1 carrot,
1 umbrella of dill,
1 sprig of parsley
1 tsp vinegar essence.
For the marinade:
1 liter of water
1 tbsp salt (with a slide),
2 tbsp Sahara,
5 black peppercorns,
3 cherry leaves,
3 carnation buds.

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

Cucumbers "Fragrant" (method number 2)

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

Preparation:
Wash the cucumbers thoroughly, trim off the ends and soak for 3 hours in cold water. Put spices, chopped onion rings, garlic into the jar at the bottom. Then place the cucumbers tightly in the jar. Boil the brine, pour cucumbers over them and sterilize the jars for 10 minutes. Then roll it up, turn it over and wrap it up.

Pickled cucumbers (method number 3)

Ingredients (for a 3L jar):
1.8 kg of cucumbers,
2 umbrellas of dill,
1 horseradish leaf,
3-4 cloves of garlic
6-7 peas of black pepper,
2 currant leaves,
6 tsp Sahara,
3 tsp salt,
5 tbsp table vinegar.

Preparation:
Wash herbs and cucumbers under cold running water. Put greens, garlic and pepper into small pieces at the bottom of the prepared jars. Then put the cucumbers tightly in the jar, add salt, sugar and vinegar directly to the jar and pour cold water. Then put the jar of cucumbers in a saucepan with cold water and bring to a boil over low heat. Roll up the cans 2-3 minutes after boiling. 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 (for 1 liter can):
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 of salt.
Bay leaf,
peppercorns
70 ml of 9% vinegar.

Preparation:
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 leaves, horseradish, dill, parsley, peppers, garlic and tarragon on the bottom of 1 liter jars. Fill the jars with cucumbers, pour boiling water over and leave for 20 minutes, then repeat this procedure. Prepare the marinade by adding everything except the vinegar to the water (add when the water boils). Pour the boiling marinade over the cucumbers and roll up the jars.

Cucumbers "Lemon"

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

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

Crispy pickled cucumbers in apple juice

Ingredients (for a 3L jar):
small cucumbers (how many will go into the jar),
2-3 peas of black pepper,
1 umbrella of dill,
1 sprig of mint
1 currant leaf,
2 carnation buds.
For the marinade:
Apple juice,
salt - 1 tablespoon for 1 liter of juice.

Preparation:
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 With salt. Sterilize the jars, almost completely immersed in boiling water, within 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 cans with lids, turn over and wrap them up, leave in this form until they cool completely.

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

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

Preparation:
Wash the cucumbers and cut off the ends, peel the seeds and cut into 4 pieces. Place dill, garlic, basil and peeled horseradish root at 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 cucumber jars with it. Cover and leave for 15 minutes. When the time is up, drain the marinade and bring it to a boil again. Add coriander, peppercorns to the jar and pour the contents of the jars with hot marinade. Roll it up, turn it upside down, and put it away in a cool place the next day.

Crispy cucumbers marinated with mint leaves, onions and carrots

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

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

Cucumbers sweet and sour "Bulgarian style"

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

Preparation:
Soak the cucumbers in cold water for 1-2 hours. Put dill, horseradish leaf in each jar, carrot tops, black peppercorns and a clove of garlic. Add vinegar. Cut off the tips of the cucumbers and place them in jars. Pour cucumber jars with cold water (preferably filtered). Add salt and sugar to each jar. Place the jars in a container and fill it up to the hangers of the jars with cold water. Put on fire, bring water to a boil and sterilize cans for 5-7 minutes from the moment of boiling. Loosely cover the jars during sterilization. After that, roll up the cans, turn them over and, without wrapping them, 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.

Pickled crispycucumbers "Coniferous aroma"

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

Preparation:
Wash the cucumbers, cut off the ends, pour over with 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 between them pine twigs... Pour sugar and salt into water, bring it to a boil and immediately remove from heat. Pour cucumber jars with boiling water to the brim, cover with a lid and leave for 15-20 minutes. After that, pour 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 cans, turn them upside down, wrap them up and leave for 2 days. Then store in a cool place.

Crispy cucumbers with oak leaves

Ingredients (for 10 1 l cans):
5 kg of fresh small cucumbers,
10 cloves of garlic
10 dill umbrellas,
10 black currant leaves,
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.

Preparation:
Wash cucumbers well and soak in cold water for 4-6 hours. Put spicy herbs, black and allspice, cloves of garlic and mustard in clean and sterilized jars. 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 cooked marinade over cucumbers in jars, 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 (for 1 liter can):
not large cucumbers,
2 cloves of garlic
½ horseradish leaf,
1 umbrella of dill,
2 cherry leaves,
1 black currant leaf,
3-4 black peppercorns,
3-4 allspice peas,
½ hot pepper,
⅓ h. L. oak bark,
1.5 tsp salt,
1.5 tsp Sahara,
30 ml of table vinegar.

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

Pickled gherkins with cinnamon

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

Preparation:
Soak the cucumbers for 6-8 hours, cut off the ends, 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 with 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 outside, but also delicious cucumbers at the table.

Successful blanks!

Larisa Shuftaykina

Active fruiting in a cucumber begins in July, therefore, in the summer lunar calendar gardener, you can find information about the most auspicious days to preserve this vegetable.

Have modern housewives, some time after the preparation of preservation of vegetables, troubles often happen with the jars prepared for the winter. This and the emergence unpleasant odors from vegetables from an open can; the appearance of mold, which affects vegetables with putrefactive processes; fermentation can begin for no reason, as a result of which the lids fly off the cans.

In order to prevent such incidents from happening, you need to know the basic rules for preserving cucumbers, which have been tested for many centuries:

• it is better to salt cucumbers in the morning on the waning moon at the end of the month;
• you cannot pick vegetables on full moon days;
• to get crispy cucumbers without voids inside, you need to harvest them on the same day, as soon as they were collected from the ridges;
• start to work on blanks 5-6 days after the new moon, then, to finish the work before the appearance of the new moon;
• cucumbers will turn out empty and soft if prepared in the last quarter of the moon.

5 popular ways of harvesting cucumbers for the winter, time-tested

Canned cucumbers with tomatoes

• 0.9 kilograms of cucumbers up to 10 centimeters long
• 0.9 kilograms of red small plum tomatoes or round shape
• pod red or green hot pepper
• 3 dill umbrellas
• 3-4 cloves of garlic
• horseradish leaf

Ingredients for pouring:

• 1200 grams of water
• 72 grams of salt
• 30 grams of sugar
• 70 grams 6% vinegar

Recipe:

1. Fresh cucumbers are soaked in cold water for 6 hours, while you need to change the water twice - fresh.
2. Dill, rugs of garlic cloves are placed at the bottom of the prepared container. Also, a horseradish leaf cut into strips five centimeters wide and a pepper pod cut along the length.
3. Cucumbers and tomatoes are stacked on top of the seasonings. To give nice looking, you can add thin slices of carrots to a jar of vegetables.
4. Vinegar is added, brought to a boil again.
5. The container with the contents is filled with boiling brine, covered with a lid and pasteurized for a quarter of an hour.
6. After sterilization, the can is rolled up and placed upside down until completely cooled.

Aromatic cucumbers "like from a barrel"

Ingredients for filling a 3 liter jar:

• 2000 grams of cucumbers
• head of garlic
• 3 dill umbrellas
• horseradish leaf
• 5 cherry leaves
• 5 currant leaves
• hot pepper pod

Ingredients for pouring:

• 1500 grams of water
• 60 grams of salt
• 3 allspice peas
• laurel leaf

Recipe:

1. Cucumbers are soaked in ice water for two hours
2. The can is washed with soda and sterilized over hot steam
3. All spices are placed on the bottom of the container, cucumbers are laid out on top, as tightly as possible. In the void near the neck lies pungent peppercorn.
4. For the brine, salt is poured into the water, laurel and allspice are placed. It is boiled until the salt dissolves and poured into a jar of cucumbers.
5. The container is covered with a lid and left to ferment for three days. It is necessary to put a rag under the jar, as the chaffing will be violent.
6. After three days, the liquid is drained into a saucepan, boiled for five minutes and poured back into the jar.
7. The container is rolled up and wrapped upside down for cooling.

The season for cooking is July, August.

Cucumbers with bell peppers in Polish

Ingredients:

• 5 kilograms of cucumbers and sweet peppers
• 0.2 kilograms of dill greens
• 3 heads of garlic
• 20 black peppercorns

For ten liters of pouring lightly salted cucumbers, you need to take 0.3 kilograms of salt, and for pickled ones - 0.6 kilograms of salt. Salt is taken according to the preference of the hostess.

Recipe:

1. Cucumbers are pre-soaked in cold water for four hours.
2. In a large container, dill greens, pepper, cut in half are laid out on the bottom garlic cloves.
3. Cucumbers are placed on top of the spices.
4. The water and salt are boiled until all the salt is dissolved.
5. Cucumbers are poured with boiling brine, covered with a napkin and left under oppression for a couple of days.
6. After two days, the stalks are cut off the peppers and the seeds are removed. The pods are stacked on top of the cucumbers. The brine should cover the peppers with cucumbers, so if there is not enough of it, you need to add fresh one (take 30 or 60 grams of salt per liter of water, boil, cool and add to the filled container).
7. From above, the pepper is covered with a napkin and left under oppression for another three days. When mold appears, it must be carefully removed, the oppression washed, and the napkin changed.
8. When will it pass the right time, cucumbers with pepper are washed under running water, laid out on clean banks.
9. The liquid is filtered and poured over jars of cucumbers.
10. The container filled with vegetables and brine is sterilized for at least 15 minutes, corked and removed to cool.

The season for cooking is August.

Lightly salted cucumbers with citric acid.

Ingredients:

• cucumbers are taken in such an amount as will fit in 4 three-liter jars
• 8 cherry leaves
• 8 currant leaves
• horseradish root
• 8 cloves of garlic
• 12 peppercorns
• greens or dill umbrellas
• for brine for six liters of water - 120 grams of salt, 360 grams granulated sugar, sachet of citric acid

Recipe:

1. Cucumbers are soaked in cold water for about six hours. They are folded into an enamel basin and filled with boiling water for half an hour.
2. Leaves, dill, chopped horseradish root, garlic and pepper are laid out on 4 three-liter jars.
3. Cucumbers are placed tightly on top of the spices.
4. Brine water is poured into a large saucepan and put on fire. Then sugar and salt are dissolved in it, boiled for ten minutes.
5. After that, under the boiling filling, gas is reduced to a minimum, and it is poured into lemon acid in small portions. When the marinade stops foaming, it is poured into jars of cucumbers.
6. The container is sealed with lids and covered upside down until it cools completely.

Tender cucumbers with mustard

Ingredients:

• two tablespoons of mustard powder
• 4000 grams of cucumbers
• 180 grams of sugar
• 200 grams 6% vinegar
• 190 grams of vegetable oil
• a tablespoon of black ground pepper
• 110 grams of salt

Recipe:

1. The pre-soaked cucumbers are cut lengthwise into quarters and placed in a large saucepan.
2. Salt, pepper, sugar are poured into cucumbers, mustard powder, vinegar is poured in, vegetable oil... Everything is mixed and set aside for six hours.
3. Then the vegetables are laid out in half-liter jars and poured with the resulting marinade.
4. Containers with contents are sterilized within 40 minutes.
5. The cans are sealed and covered until completely cooled.

The season for cooking is July.

Favorite recipes for harvesting cucumbers for the winter are often passed down from generation to generation.

Often proven recipes are enriched with new ingredients to improve taste, but the salting rules remain unchanged:

• for blanks, only rock salt... Many housewives will not answer the question: why exactly this, but boiled and iodized salt they do not recommend using;
• you need to soak vegetables in spring, well or rainwater, since chlorinated tap water not suitable for this purpose;
• oak or horseradish leaves (also the horseradish root itself) give the harvested cucumbers density, and they remain crisp, without voids inside;
• it is recommended to use only unripe vegetables, without large seeds and voids inside, since large cucumbers will turn out to be soft;
• There are various seasonings for preserving cucumbers, each of which can give a characteristic taste or aroma to the finished dish.

A detailed recipe for preserving cucumbers (video)

When cooking with recipes, you can use various compositions seasonings that are more consistent with the taste of the hostess. Well, in what quantity to take seasonings that are not included in the recipe - the hostess herself decides.

In any business, it is advisable to adhere to common sense. Our grandmothers could, for example, not preserve for 40 days after someone died, also on church holidays. However, if you completely trust the signs of conservation, then you have the right to observe any of them. After all, this does not mean that you need to completely obey them and not try anything new, does it?