There are several dozen very tasty recipes for canning cucumbers for the winter in jars. When talking about canned cucumbers or tomatoes, they most often mean preservation with acetic acid.

Although this preservative can always be replaced with citric acid, or even canned vegetables based on apple juice. Several very simple and at the same time delicious recipes for preserving cucumbers for the winter are described in detail below.

First of all, a few words about proportions. Recipes can be very different. However, the basic ingredients in the composition are always only 4 - these are the cucumbers themselves, acetic acid (usually table 9% vinegar is taken), salt and water.

For flavor, you can add peppercorns, as well as horseradish leaves, mustard (powder or seeds) and young garlic cloves. A certain taste gives tomato sauce and hot chili ketchup.

But berry leaves (cherries, raspberries, currants) and oak leaves make cucumbers crispy. The fact is that in their composition there is a fairly large amount of tannins, which make the skin more dense.

Acids (acetic and citric) work similarly. It is only important to observe all proportions correctly - the approximate number of components for a liter and 3-liter jar is given in the table.

Crispy canned cucumbers: the most delicious recipe

This is a classic version of the preparation of canned cucumbers, and it is considered by many housewives to be the best. The basis of taste is a balance between salty, sweet and sour. You just need to maintain the correct proportion between sugar, vinegar and salt.

Ingredients per 3 liter jar

• 1.5-1.6 kg of cucumbers (medium size, all about the same);
• 1.5 liters of water;
• 3 tablespoons of salt;
• 3 tablespoons of sugar;
• 2 large spoons of vinegar 9%;
• 5-6 pieces of currant, raspberry, cherry leaves;
• 5-6 garlic cloves;
• the same number of pieces of horseradish root (or 2-3 leaves);
• 5 dill umbrellas;
• pepper - 10-15 peas.

How to preserve cucumbers for the winter according to this recipe:

Step 1. First of all, you need to prepare the cucumbers. For preservation, pimply varieties are chosen, the size of the fruit is 10-12 cm long. All vegetables should be saturated green, without yellowed parts - then everything will work out for sure.

Initially, the cucumbers need to be washed and soaked in cold water, hold them there for 3-4 hours. Meanwhile, jars are sterilized (10-15 minutes over boiling water or 3-4 minutes in the microwave).

Step 2. When everything is ready, you can start filling the jars with cucumbers - first put garlic and greens there, then cucumbers, then greens again; the top layer is cucumbers again.

Step 3. In the meantime, prepare the marinade - dissolve salt, sugar and vinegar in 1.5 liters of boiling water (poured at the last moment so that it does not evaporate).

Banks are poured with this solution, allowed to stand for 7-10 minutes, then rolled up with iron or tightly closed with nylon lids. Cool under a blanket for 2-3 days, then put in the refrigerator.

Canned cucumbers in jars for the winter are aged for at least a month, after which the product will be completely ready. It can only be stored in the refrigerator for 1-2 years. And after opening, it is advisable to eat all the cucumbers in 1 week.

CANNED CUCUMBERS WITHOUT STERILIZATION OF JARS

This option is also possible - it is enough to rinse the jars with boiling water, and the lids must be boiled. At the same time, there is one interesting trick - to dissolve a little aspirin in the marinade (2.5 tablets per 3 liters or an incomplete tablet per 1 liter of water). It will not affect the taste in any way, but it will definitely protect against bacteria..

Preserving cucumbers for the winter: a delicious recipe with tarragon

This option is very reminiscent of the classic barrel cucumbers: they are very fragrant, tasty and, of course, crispy. Tarragon is such a seemingly unremarkable herb that has a rich taste of tarragon, somewhat reminiscent of spicy anise.

It is he who will create a pleasant freshness of canned cucumbers - the eaters may really get the impression that they have just been taken out of a wooden tub.

We will act almost exactly the same as in the recipe described above.

Ingredients per liter jar

• small cucumbers 600 g;
• water 0.5-0.6 l;
• sugar and salt, 1 tablespoon with a slide;
• vinegar 9% also 1 tablespoon;
• garlic - 2-3 cloves;
• horseradish - 1 sheet;
• tarragon - 2 sprigs.

How to cook:

Step 1. First, as usual, prepare the cucumbers and sterilize the jars. We put fruits and herbs in them.

Step 2. We prepare the marinade - we dissolve all the components in half a liter of boiling water. Pour into banks, roll them up.

Step 3. We cool the cucumbers in jars under a blanket for 2-3 days and put them in the refrigerator for the winter.

Crispy and sweet cucumbers in jars "like in a store" - how to preserve

Everyone knows the magnificent gherkins - these are miniature cucumbers, spun around the banks, which can be bought at any store. You can cook them yourself, and for this the product should turn out to be pickled, and not just salty.

Ingredients (per 3 liter jar)

• 2 kg of small cucumbers (up to 7-8 cm in length);
• water - 1.5 liters;
• salt 2 tablespoons;
• sugar 2.5 large spoons;
• mustard seeds - 2 dessert spoons;
• acetic acid 70% -2 teaspoons;
• peppercorns - 12-15 pieces;
• dill umbrellas - 5 pieces;
• horseradish - 1 leaf;
• garlic - 5 cloves;
• currant or cherry leaf - 5 pieces.

The sequence of actions step by step:

Step 1. First, we wash and soak the cucumbers for several hours in cool water.

Step 2. We lay out the washed greens in jars, put cucumbers there and pour boiling water for literally 20 minutes (as a result, the water should cool so that you can touch the jar and not burn yourself).

Step 3. Drain the water through a sieve or through a special cover.

Step 5. Marinade is poured into jars with cucumbers, closed with lids, cooled and put in the refrigerator the next day.

Preserving cucumbers in liter jars: a recipe with apple juice

And this recipe is a real find for people who love sourness, but at the same time avoid the use of vinegar. Apple juice contains several weak acids, including malic acid itself and some citric acid. In addition, it has a very pleasant aroma, and it is not so expensive.

The best option is to get the juice yourself by squeezing it from any apples. An alternative way is to purchase ready-made apple juice, but always of high quality.

So, we preserve cucumbers in liter jars according to this recipe.

Products:

• 0.6 kg of cucumbers;
• 0.6 l of apple juice;
• salt and sugar - 1 tablespoon each;
• several umbrellas of dill;
• pepper - a few peas.

How to twist cucumbers according to this recipe:

Step 1. Prepare the cucumbers (wash, soak in cold water, cut off the tips on both sides) and sterilize the containers.

Step 2. Prepare the marinade: apple juice is brought to a boil, after which salt and sugar are dissolved in it.

Step 3. Washed and scalded dill and cucumbers are placed in jars, poured with hot marinade.

Step 4. Close the lids on top, wrap, cool for 2 days and clean in a cold place.

It will turn out a slightly cloudy brine, but this is not scary - the main thing is that it will come out tasty and fragrant.

Cucumbers preserved with mint, onions and carrots

For lovers of a refreshing mint flavor, this recipe for harvesting cucumbers for the winter in liter jars is perfect. In addition, the finished product looks very nice and impressive (as in the photo).

Components per liter jar:

• vegetables 0.6 kg;
• water 0.6 l;
• vinegar - 3 tablespoons (concentration 9%);
• salt - 2 large spoons;
• sugar - half as much;
• onion - 2 small heads;
• carrots - 1 piece;
• fresh mint - 3 sprigs;
• currant and cherry leaves (optional and to taste).

How to close cucumbers:

Step 1. We prepare vegetables: wash cucumbers, peel and cut onions into half rings, and carrots into circles. We wash and sterilize jars.

Step 2. We prepare the marinade in the traditional hot way - we dissolve the spices in boiling water, and add mint and vinegar at the end.

Step 3. Fill the jars: put cucumbers, onions and carrots, garlic cloves and green leaves. Pour hot marinade, wrap, cool and send to the refrigerator.

Anyone can cook delicious canned cucumbers. By precisely observing the proportions of different components during canning, you can get the most delicious marinade, which then turns into a very pleasant brine.

It's no secret that many people love it more than the finished product. This is what canned cucumbers are good for: nothing is wasted in such a dish.

Bon appetit!

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 tasty 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 get, 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!

Pickled fragrant cucumbers, which are perfect for snacks and preparing a variety of salads, are very easy to cook at home. Marinating with vinegar or citric acid will add spice to cucumbers and make them especially tasty. Crispy pickled cucumbers in jars for the winter will always turn out if you follow simple rules when canning.

Crispy pickled cucumbers for the winter in jars for storage in the apartment

For long-term storage in the apartment, we prepare delicious pickled cucumbers using a special method so that they remain crispy in jars for the whole winter. Pickled cucumbers will be stored for a long time if they are poured with boiling water twice during the cooking process, this method is called “double pouring”. Without sterilization, jars do not explode, and cucumbers turn out beautiful and incredibly crispy.

Ingredients (for 3 liters):

• Cucumbers (small) - 1.5-1.6 kg;
• Salt - 60 g;
• Sugar - 70 g;
• Vinegar (9%) - 65 ml;
• Garlic - 6 cloves;
• Bay leaves - 2 pcs.;
• Salted greens.

Advice! Pickled cucumbers will turn out incredibly crispy if they are soaked in ice water.

Cooking:

1. We sort out fresh fruits, leave them undamaged and rinse thoroughly with a sponge. Fill with water and leave for 2 hours 30 minutes, so that they are well saturated with water and do not lose their shape when preserved in jars. We clean the garlic, wash the greens.
2. You can prepare cucumbers in liter jars or in one volume of 3 liters. At the bottom of the pre-sterilized jar, lay out half of the pickling greens (currant leaves, horseradish leaves, dill umbrellas are excellent), garlic (3 cloves), bay leaf (1 pc.). We place the prepared cucumbers tightly to each other and add the rest of the herbs, bay leaf and garlic on top.
3. Boil water (1.5 l), carefully pour it into a jar with prepared cucumbers, cover and leave for 10-12 minutes.
4. Drain the cucumber liquid into a saucepan, add vinegar, sugar, salt for the marinade and boil for 1 minute. Pour the finished marinade back into the jar, close the lid, previously sterilized, and roll it up.
5. We put the jar on the fabric in an inverted position, wrap it up and cool it. We remove the spin in the storage place in the apartment.

Advice! Cucumbers can be spiced, add half a pod of hot pepper to a 3 liter jar.

Crispy sweet pickled cucumbers: recipe for 1 liter

Pickled fragrant cucumbers prepared for the winter will turn out sweet and crunchy if you increase the amount of sugar in the recipe for 1 liter of marinade. There are many recipes for sweet cucumbers, but the easiest recipe is without making a hot marinade. We prepare a cold marinade with a lot of bite and sugar, pour into jars of cucumbers and sterilize. Cucumbers are especially crispy, sweet in taste.

Ingredients for 1 liter jar:

• Cucumbers of any size - 500-600 gr.;
• Vinegar (9%) - 1/2 cup;
• Sugar - 3 1/2 tablespoons;
• Salt - 1/2 tbsp;
• Dill umbrella - 1 pc.;
• Cloves - 3 pcs.;
• Mustard peas - 10 pcs.;
• Carrots - 1/3 pc.

Advice! Do not be afraid of a lot of vinegar and sugar in the recipe. In the process of preservation, cucumbers will absorb the required amount, they will turn out to be moderately sweet and spicy.

Cooking:

1. We thoroughly wash fresh cucumbers and cut off the ends from 2 sides. Pour cold water (1.5 cups), half a glass of vinegar into a large jar, add sugar, salt and mix until the salt and sugar dissolve.
2. We wash the jar (1 l), put cloves, mustard, dill, carrot circles on the bottom and tightly lay the prepared cucumbers. Cucumbers can be taken in any size, cut with a knife is also suitable for the recipe.
3. Pour the marinade into a jar, cover with a lid, send the jar to a water bath and heat for 15 minutes. A water bath can be made from a saucepan, put a kitchen towel on the bottom, pour water, put the jars on the towel, cover with a lid and heat over low heat.
4. Carefully put the hot jar on the table, roll it up or close it tightly with a lid, wrap it in a towel, turn it over and leave it until the twist has completely cooled. We store blanks in a cool room.

Advice! If jars of cold marinades are placed in hot water, they will burst. To sterilize them, put them in cold water and gradually heat them up. As the water in the pan boils, we count the sterilization time.

Recipe for crispy cucumbers with vinegar for 1.5 l jar

Preservation with vinegar guarantees the safety of blanks for a long time. Cucumbers with vinegar are crispy, amazingly tasty and retain their color as much as possible. And to make the cucumbers lightly salted, add salt and granulated sugar in equal proportions.

Ingredients for a 1.5 liter jar:

• Cucumbers (medium size) - 700-850 gr.;
• Vinegar (9%) - 1.5 tablespoons;
• Salt - 1.5 tablespoons;
• Sugar - 1.5 tablespoons;
• Currant and cherry leaves - 3 pcs.;
• Horseradish (peeled root) - 3-4 cm;
• Horseradish leaf - 1 pc.;
• Garlic cloves - 4 pcs.;
• Peppercorns - 5 pcs.

Cooking:

1. We wash the cucumbers with a sponge and soak for 2 hours. Bring to a boil 750 ml of water in a saucepan.
2. At the bottom of a pre-sterilized jar (1.5 l), lay out half of the pickled herbs, spices and garlic. We tightly lay the cucumbers in a jar halfway, add the rest of the spices, herbs and fill with cucumbers to the neck.
3. Pour boiling water into the jar, cover and leave for 5-8 minutes. Boil a new batch of liquid.
4. Drain the liquid from the jar (no longer needed), pour in 9% vinegar, add all the salt and sugar. Pour a new portion of prepared water into the cucumbers, cover with a pre-sterilized lid, and roll up.
5. Shake the jar, turn over and cover with a cloth.

And how to twist spicy cucumbers? Very simply, a jar (1.5 l) will require 1/3 of a hot pepper pod, which we clean, chop coarsely and lay on the bottom of the jar.

Crispy pickles without sterilization: last all winter!

Crispy fragrant cucumbers can also be prepared without sterilization and without vinegar, such recipes are supplemented with citric acid, which, like vinegar, has an excellent preservative effect.

Ingredients for 7 liter jars:

• Cucumbers - 4.1-4.2 kg;
• Sugar (per 1 liter) - 3 tablespoons;
• Salt (per 1 liter) - 2 tablespoons;
• Citric acid (for 1 jar) - 1/3 tsp;
• Garlic - 21 cloves;
• Peppercorns - 35 pieces;
• Bay leaf - 7 pcs.;
• Salted greens.

Advice! Before starting cooking, the jars are thoroughly washed with baking soda and checked for chips, which, when boiling water is added, can crack and the jars will burst.

Cooking:

1. We thoroughly wash the fruits with a sponge, cut off the ends from 2 sides. Soak the fruits in water for 2 hours and 30 minutes.
2. After 3 hours, bring water (3 liters) to a boil in a saucepan.
3. We do not sterilize jars and lids. In 7 pcs. liter jars lay pickling greens on the bottom, add 3 cloves of garlic, 5 pcs. peppercorns and 1 bay leaf. We tightly lay the fruits, pour in boiling water, cover and leave for 15-17 minutes.
4. Drain the liquid into a saucepan, boil for 1 minute and pour back into the cucumbers. We leave for another 15-17 minutes.
5. Drain the liquid from the cucumbers into the pan, measuring how much it turned out. Approximately 2 liters 600 ml come out, add another 400 ml to the pan to make it more convenient to count sugar and salt. Add 9 tbsp to 3 liters of brine. (without mound) sugar, 6 tbsp. (without mound) salt and bring to a boil.
6. Pour citric acid (1/3 tsp) into each jar and pour in the prepared brine. It turns out that for the method without sterilization, we fill the cucumbers 3 times, this method, together with citric acid, ensures the long preservation of cucumbers in jars.
7. We cover the jars with lids, roll them up tightly, wrap them upside down with a cloth and cool. Store spins in a cool place.

Cucumbers with vodka

Cucumbers that are especially tasty with a crunch are obtained if vodka is added to them before pouring the brine. Cucumbers with vodka are perfectly stored both in a cool room and in an apartment.

Ingredients (per 1.5 liter jar):

• Medium-sized cucumbers - 1-1.2 kg;
• Sugar - 1 tablespoon;
• Salt - 1 tablespoon;
• Vinegar (9%) - 55 ml;
• Vodka - 50 ml;
• Water - 750 ml;
• Garlic - 5 cloves;
• Salted greens.

Advice! Glass containers without lids can be quickly sterilized in a microwave oven, for this, water (2.5 cm) is poured into the bottom of the can, placed in an oven at 800 W and turned on for 3 minutes for containers up to 1.5 liters. For 5-6 minutes for a 3 liter jar. Large jars are placed sideways. Then the container is taken out, the water is drained and it is ready for seaming.

Cooking:

1. Dense fresh fruits are thoroughly washed. We sterilize a jar with a lid in a water bath or in the oven.
2. In a saucepan with sugar and salt, bring the marinade to a boil and pour it into a jar with stacked clean fruits, garlic and pickled herbs.
3. We leave the cucumbers under the lid for 5 minutes, then pour the fragrant marinade into the pan.
4. Bring the liquid to a boil and pour in the vinegar. Before the second filling in cucumbers, add vodka, pour fragrant marinade and roll up the lids.
5. Wrap with a cloth upside down and cool.

Crispy cucumbers, just like in the store

Pickled cucumbers, which we buy in the store, differ from home-made ones in a special aroma, pungency and crunch. But even such cucumbers are easy to cook at home, mustard seeds add a special flavor, and a large amount of 70% vinegar provides sharpness and crunch.

Ingredients for 2 liter jars:

• Cucumbers - 1.5-1.6 kg;
• Sugar - 6 tablespoons;
• Vinegar essence - 2 tablespoons;
• Fresh dill - 4 sprigs;
• Salt - 2 tablespoons;
• Garlic cloves - 4 pcs.;
• Peppercorns - 12 pcs.;
• Mustard seeds - 2 tsp;
• Bay leaf - 4 pcs.

Cooking:

1. We thoroughly wash the green fruits and put them in 2 sterilized jars (1 liter).
2. We boil water (1 liter) and pour it into jars with cucumbers without spices and herbs. Cover with lids and cool completely.
3. Then drain the liquid from the cucumbers back into the pan, add sugar, vinegar essence, salt and bring to a boil.
4. Put pepper, mustard seeds, bay leaf, garlic and fresh dill sprigs equally in jars with cucumbers.
5. Pour the prepared fragrant marinade and roll up under the lids.
6. We gently shake the jars and leave them on the table until they cool completely (do not wrap them with a cloth). Spicy fragrant cucumbers are ready in 30 days.

There are a large number of recipes for preparing delicious pickled cucumbers, they differ in filling methods, different marinade composition and the addition of various spices and herbs. Watch a video recipe on how to cook pickled crispy cucumbers in jars for the winter in a different way.

By themselves, cucumbers do not differ in piquant taste, especially when it comes to overripe fruits. To give them a richer taste, people have come up with many recipes for marinating them.

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

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

Pickling cucumbers is a responsible and long process. To make the cucumbers crispy and tasty, we offer you the following recipe for preserving.

Your mark:

Time for preparing: 3 hours 0 minutes

Quantity: 10 servings

Ingredients

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

Cooking instructions

For pickling, choose cucumbers of small size and the same shape. Place them in a basin and rinse with cold water.



Wash the dill.



Remove seeds from bell peppers.



Free the garlic from the husk.



Cut it into slices.



Prepare salt and vinegar.





Do the same for the lids.



At the bottom of the jars, place peppers and dill, and then cucumbers. Add two teaspoons of salt and sugar, ground pepper. Pour the contents of the jar with boiling water and cover with a lid.



After 10 minutes, pour and boil the brine in a large container.



Then pour it back in. Add vinegar at the rate of 2 tablespoons of 9% vinegar per 1 liter jar of cucumbers.



Roll up the banks. Put them upside down for several days, wrap them in a blanket.

Recipe for crispy cucumbers for the winter in jars

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

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

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

For cooking marinade you will need:

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

Conservation process:

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

We invite you to watch a video recipe for delicious crispy cucumbers for the winter.

How to close cucumbers for the winter in liter jars

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

For such conservation need to stock up:

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

The remaining components are calculated per liter jar:

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

Conservation process cucumbers for the winter

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

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

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

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

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

For the marinade you will need:

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

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

1. Mix all the spices into a homogeneous mixture.
2. Grind the dill umbrella and currant leaves.
3. Rinse the cucumbers well, cut off the tails on both sides and place in a deep container. Cover with water and set aside for 2 hours.
4. Prepare jars, wash and sterilize.
5. Pour water into a saucepan and put it on fire. As soon as it boils, it will be possible to fill jars with cucumbers with it.
6. At the bottom of the jars you need to lay spices and cucumbers.
7. Pour sugar and salt there and pour vinegar.
8. After boiling, the water should be allowed to stand and cool for a while, and only then fill the jars.
9. We put the filled jars for sterilization into a large saucepan, cover them and let them boil for 15 minutes. Do not forget to put a towel on the bottom of the container.
10. After 15 minutes, the banks are rolled up.

Pickled cucumbers for the winter are ready!

Pickling cucumbers for the winter in jars without vinegar

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

For this recipe you will need products:

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

Process conservation looks like this:

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

How to close cucumbers in jars with vinegar

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

To preserve with this method, you need to prepare:

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

For pouring you will need:

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

Instruction for cooking cucumbers for the winter in jars with vinegar:

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

A simple recipe for cucumbers for the winter in jars

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

The proportions of the ingredients are calculated for one three-liter jar, so you will need to adjust the amount of products if necessary.

What do you need prepare:

• 1.5-2 kg of cucumbers;
• 5 leaves of currant and cherry;
• 2 sheets of horseradish;
• 5 cloves of garlic;
• 1 bunch of dill;
• 1 liter of water;
• 2 tbsp. l. salt;
• 2 tbsp. spoons of sugar.

canning performed in several steps:

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

A month later, cucumbers can be served on the table.

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

For lovers of assorted, this method is just right. All components are listed per liter jar.

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

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

canning tomato with cucumbers is performed in several steps:

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

Cucumbers with tomatoes for the winter - video recipe.

Cucumbers for the winter in jars with mustard

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

To preserve cucumbers in this way, you need to prepare:

• small cucumbers;
• 100 ml of vinegar 9%;
• 5 st. spoons of sugar;
• 2 tbsp. spoons of salt.
• 2 cloves of garlic;
• one dill umbrella;
• 1/4 carrot;
• 0.5 tsp mustard.

The whole process performed in several steps:

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

A cold way to close cucumbers for the winter in jars

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

All ingredients are based on a 3-liter jar.

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

Execution of works according to this plan:

1. Cucumbers are washed.
2. Banks are sterilized.
3. Spices and cucumbers are placed in each jar.
4. Pour water into the jar and immediately drain it, so you will know the right amount of water to fill.
5. Add salt to it and fill the jars again with it.
6. Close them with nylon covers and install them in the cellar.

After 2 months you can start tasting.

Cucumbers for the winter in jars without vinegar - a diet recipe

Vinegar destroys some of the beneficial trace elements and vitamins, so many housewives prefer to use the dietary method of harvesting cucumbers for the winter in jars.

For this you would need:

• small cucumbers;
• 2 sprigs of tarragon;
• one dill umbrella;
• 1/3 leaf of horseradish;
• 2-3 leaves of currant and cherry;
• 4 cloves of garlic.

For filling:

• 1 liter of water;
• 2 tbsp. spoons of salt.

Conservation cucumbers in this way can be performed in several steps:

1. Cucumbers are washed, transferred to a deep basin and filled with water for 5 hours.
2. Spices and cucumbers are placed in sterilized jars.
3. Salt is added to the water, mixed thoroughly and poured into jars with cucumbers.
4. Leave to ferment for 3 days, then drain the liquid, boil, fill the jars and roll up.
5. Let them cool naturally.

As you already understood, there are several ways to prepare cucumbers for the winter, but in order for the end result to please you, you need to follow some recommendations:

• Harvesting cucumbers must be done on the day they are harvested, picking them up in size.
• For filling, it is better to take deep water from wells or boreholes. In apartment conditions, it is better to take purified water, and not from a tap.
• Be sure to soak cucumbers before canning.
• Glass jars must be sterilized.
• Use currant, cherry or oak leaves as spices.
• To store ready-made cucumbers, it is better to use a cellar or basement.

We are waiting for your comments and ratings - this is very important for us!

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 your taste expectations and culinary skills. 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 does not require long preparation. 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 small fruits for canning, 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 half. 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.