This is the preservation of a popular vegetable crop, with the obligatory use of acetic acid. Vinegar creates conditions for the preservative effect and starts the pickling process. To ensure long-term storage, pickled cucumbers are poured with a special solution - a marinade prepared according to the exact recipe and pasteurized.

Since the time of Tsar "Pea", or rather I. the Terrible, peasants have been cultivating cucumbers everywhere, since climatic conditions make it possible to grow a good harvest in the open field. Receiving a decent harvest, the peasants were worried by the question: how to keep the fruits longer. At first, the cucumbers were simply salted, but experimenters were found who added apple cider vinegar to the brine. This is how a popular product for the winter appeared - pickled cucumbers.

Both methods ensured the preservation of the fruit during the winter in village tubs. This continued until, in the 19th century, Nicholas Apper, the French inventor of canned food, offered to roll cucumbers into jars. With the advent of new technologies, every zealous housewife has a can of pickled cucumbers.

How to pickle cucumbers to keep them crispy:

Let's analyze the basic principles, the observance of which will help us to get pickled cucumbers using any recipe for the whole winter while maintaining the crisp properties of the product.

1. For preservation, choose ripe, even, small cucumbers. A young cucumber should have a thin, not coarse skin and dark pimples.

2. Pickled cucumbers will never be crispy if picked from the garden and not pickled within 24 hours.

3. The best marinade is obtained from not iodized table salt.

4. The base of the marinade is pure well or spring water, without bleach.

5. Crispy cucumbers for the winter can be obtained if you resort to proven tricks. First, add black currant leaves to the jars. Oak leaves showed themselves well in the marinade. Finally, the shoots of shitty roots will provide the necessary crunch.

6. An important step is soaking. You cannot marinate freshly picked cucumbers without preliminary locking. Vegetables must be immersed in cold well water for 5 hours. The lock will prevent the formation of hollowness in ready-made pickled cucumbers.

7. Avoid excessive use of garlic in marinade recipes. Prolonged exposure to garlic juice causes cucumbers to soften.

8. Whole mustard grains added to the stock give the pickles the toughness they need, giving them the hardness they need.

9. To make the cucumbers crisp, there is an extraordinary trick - try adding 1 tbsp to a three-liter glass container. l. vodka, the result will not be long in coming.

10. Pickled cucumbers will be crispy if preserved by repeatedly pouring and pouring the marinade brought to a boil.

11. Do not, under any circumstances, insulate the cans after rolling. On the contrary, it is necessary to create cool conditions for them to cool down. Better place than a cellar or a basement for pickled cucumbers.

Fulfilling the above principles, it will most likely be possible to marinate crispy cucumbers for the winter, resorting to the most exotic recipe.

1. Pickled cucumbers in vinegar for the winter - a proven recipe

Ingredients:

• young cucumbers 6 kg;
• bay leaf - 2 leaves per jar;
• colored granulated pepper 4-5 grains per jar;
• black pepper 2-3 grains in a jar;
• white mustard, half a teaspoon per jar;
• a couple of carrot slices;
• garlic cloves;
• a piece of horseradish root;
• bush dill.

Marinade- components for a 6.5-liter container:

• 10% vinegar 1.5 liters
• 5 l of water
• sugar 10 tablespoons
• coarse salt 7.5 tbsp l.

Preparing for pickling:

1. Boil water with salt, vinegar and sugar. For 1 liter of water, put 1.5 tablespoons of salt and two tablespoons of sugar. This will prepare the pickle brine.

2. Even if you just plucked cucumbers from the garden, they must be washed. Then you should soak them for 2 hours and drain the water.

We arrange each jar: we lay dill, carrot slices, a piece of horseradish, half a tablespoon of mustard, bay leaf, colored pepper grains, garlic cloves, two or three hot peppercorns. Put cucumbers in banks more tightly. An additional pair of dill umbrellas on top of the workpiece will not be superfluous.

3. Pour in hot marinade and place the jars in a container of boiling water. Bring to boiling point for 5 minutes. After this time, we take out the cans, roll them up tightly with the lids, check that they are well tightened, and leave them to cool, turning them upside down.

The pasteurization time depends on the size of the can. After cooling, we transfer the pickled cucumbers in jars to a cool place, for example, to the basement. Do not open the jars earlier than 7 days later, the cucumbers must ripen (at least 7 days of pickling is required). Bon Appetit!

2. Crispy pickled cucumbers for the winter, recipe for a couple of cans

The method allows you to get 1000 ml of marinade. One liter should be enough for a couple of liter jars of pickled cucumbers for the winter.

You will need:

• young cucumbers - 2 kg
• water - 1 liter (for 2 cans)
• salt - 1 tbsp. l. with a slide
• sugar - 2 tbsp. l.
• vinegar (9%) - 1 tsp (for 1 can)
• black pepper - 5-7 peas
• spicy cloves - 4-6 pcs.
• fresh shitty leaves
• dill and cilantro
• garlic cloves

Step-by-step pickle instructions

1. Preparation of cans. We wash them using a pinch of baking soda. Cover the bottom with cilantro and dill herbs, add 3-4 garlic cloves.
2. Preparing cucumbers. We remove one centimeter from both ends. Lay the cucumbers vertically, compacting the first layer and sprinkling it with fragrant herbs with horseradish leaves. Then we fill the jar to the top with cucumbers - the blank is ready.
3. Pour the workpiece with boiling water. Let it cool for 10-15 minutes and pour the liquid back into the container - we will need it to prepare the brine. You do not need to time the time with a stopwatch if you are able to hold the jar with your hands - a sure sign that the brine can be drained.
4. It is necessary to pour boiling water over the workpiece again. Pour fresh boiling water over the cucumbers. Wait 10-15 minutes again. We drain completely - we no longer need this water
5. We take the initially drained liquid - it will serve as the basis for the future marinade. Pour the prepared ingredients into it: cloves, black pepper, sugar, salt and sugar. We place it on the stove and wait for it to boil.
6. At this stage, add one teaspoon of vinegar to our jars and pour the boiling brine of the marinade into them, evenly distributing the spices.
7. At the final stage, we roll up our blanks with boiled lids and turn the cans over - this is necessary to check the tightness of the seaming. If the brine is not leaking out, then everything is fine. We leave the jars to cool, do not wrap or insulate them. After 10 days, pickled cucumbers will be ready, they can be served for a feast.

3. Sweet crunchy pickled cucumbers

Some prefer pickled cucumbers, others pickled, but few would argue - a marinade with a sweet and sour taste is simply delicious. As soon as they are put on a plate on the table, they immediately disappear. There will be no end to those who wish. For those who decided to stock up on crispy cucumbers for the winter, but do not know how to do it, I post the recipe.

• cucumbers;
• pepper in the form of peas and chili;
• carrots, cut into circles;
• chopped onion rings and garlic (sliced ​​into strips);
• horseradish and black currant leaves;
• Dill;
• laurel and mustard seeds.

• 30 grams of salt (heaped tablespoon);
• 200 grams of powdered sugar;
• 200 ml of 9% vinegar.

The amount of salt, sugar and vinegar is indicated per liter.

When pickling cucumbers, it should be understood that the more correctly the marinade is prepared, the tastier the preservation will turn out. It is necessary to maintain the correct proportions.

This does not apply to onions and carrots. You can put as many of them as you like. But it is extremely important to dilute the sugar powder with salt in the recommended ratio.

Put cucumbers as much as you like, but do not forget that it is better to put the largest vegetables on the very bottom, and those that are smaller on top. It doesn't make much difference how they are positioned. In a horizontal or vertical position. It will be equally tasty.

The order of the sweet pickle is as follows:

1. Before you start, you should wash the vegetables, cut off the tails.

2. Put all spices and chopped ingredients into a jar. We add chili to taste, it all depends on how spicy you like it.

3. Now it's time to lay the main culprit - the cucumbers.

4. Boiled water, pour in for 20 minutes. After the allotted time, pour into a bowl and set to warm. It will be needed to cook the marinade.

5. After waiting for the clean water to boil, pour it into jars for 10 minutes.

6. Meanwhile, in the water for the marinade, throw salt and sugar powder, then vinegar.

7. Drain the water again, and fill the cucumbers with the ready-made marinade solution.

8. Caps must be sterilized. This must be taken care of in advance. We twist the banks with them, put them upside down, wait for them to cool.

4. Pickle cucumbers with mustard

If you've never tried mustard pickles, this recipe is for you. The mustard will add a special flavor to the marinade. The main thing is that they are not afraid of experiments, and your creation will definitely be appreciated. The process also takes place in three stages.

To do this, you will need:

• cucumbers;
• pepper in the form of peas;
• horseradish leaves, black currant (if there is no black, you can use red leaves);
• laurel;
• a little dill;
• garlic (cut into strips).

Required ingredients for the marinade:

• 60 grams of salt (corresponds to three tablespoons);
• 250 grams of powdered sugar;
• 150 ml of table vinegar;
• one can of mustard.

The amount of a set of traditional spices is indicated per liter.

The pickling order is as follows:

• Put spices and pre-cut ingredients in a jar.
• We put cucumbers. Nothing new, we act in the same way as in the previous recipe.
• The water has boiled - fill it for 20 minutes. After the expiration of the prescribed period, we pour it into a bowl and set it to warm. It will be needed to cook the marinade.
• After waiting for the clean water to boil, we fill the jars with it for 10 minutes.
• Throw salt and sugar powder into the water for the marinade, then mustard and vinegar.
• Again we repeat the process of pouring and pouring cucumbers with our marinade.
• Sterilization of the caps must be taken care of in advance. We twist the jars with them, put them upside down, wait for them to cool.

If you don't like vinegar, you can add citric acid. Both ingredients are essential for your cucumbers to last as long as possible.

5. Pickling without sterilization

Marinovka provides for the use of citric acid as a preservative. Just pour boiling water over the jars of cucumbers.

Products you will definitely need:

• cucumbers;
• pepper in the form of peas;
• horseradish and black currant leaves;
• a bunch of dill;
• lavrushka;
• garlic (cut into strips) and mustard seeds.

Required components for the marinade per 1 liter:

• 40 grams of salt;
• 60 grams of powdered sugar (three large scoops);
• a third of a spoonful of citric acid.

The pickling order is as follows:

• All spices, pre-cut ingredients, put in a jar.
• We take cucumbers. The process is the same, the only thing is that we do not sterilize cans.
• Pour boiled water for 20 minutes. You can put a spoon in the jars to prevent crackling of the jars due to the high temperature.
• We carefully drain the liquid.
• After waiting for the clean water to boil, we fill the jar again for 10 minutes.
• Dissolve sugar and salt in the specified volume in water for the marinade.
• We pour citric acid into the jar as a preservative and finally fill the cucumbers with the ready-made solution.
• We close the cans and put them on the lids.

pickled cucumbers for the winter crispy in jars - put on the lids

6. Marinate with vodka

Vodka is an excellent product for pickling small cucumbers. Thanks to her, pickled vegetables are stored for a rather long period of time. They are absolutely harmless to little family members. Therefore, you should not refuse them if they express a desire to try your creation.

To do this, you will need:

• Small cucumbers. Take the amount so that it fits in the jar;
• 20 grams of salt;
• 30 grams of powdered sugar (one heaped tablespoon);
• one and a half tablespoon of vinegar 9% (apple cider can be used);
• 15 grams of vodka;
• two cloves of garlic;
• horseradish leaf - 2-3 pieces;
• two inflorescences of dried dill;
• a third of hot pepper;
• 4 or 5 peas of spicy pepper;
• pure water.

The pickling order is as follows:

For three hours, fill the cucumbers with cool water. While we are waiting, it is advisable to change it a couple of times. Without wasting time, we carefully wash the jars and lids with detergents. We also rinse them thoroughly. It is desirable not once, but several times. It will not be superfluous to boil.

At the bottom of the container, throw two pieces of horseradish leaves, a couple of dill umbrellas, a couple of pepper rings, stripes of garlic.

In the same sequence, at the beginning larger, then smaller, place the cucumbers. If there are no small ones, you can cut the larger ones. Next, we throw in the standard set of spices, you can add something of your own, do not be afraid of improvisation.

All this must be poured with boiling water and wait 20 - 25 minutes until it warms up. Remember to cover with a lid.

After the time has elapsed, drain, pour boiling water again for 15 minutes, close the lid.

We put water with salt and sugar on a slow fire, wait until they dissolve, then add vodka with vinegar.

Gently pour the boiled marinade into a jar and roll up the lid.

These recipes will help you decorate any table. Pickled cucumbers are a great addition to main courses. They will allow you to enjoy vegetables in winter, please you and your guests, whet your appetite. Canning is a great alternative to salads.

How to fix store bought pickles

What if you bought cucumbers at the nearest supermarket and the taste does not suit you? You can, of course, throw it away, but it's a pity. If pickled cucumbers are soft and lethargic, then they will no longer be helped. But if they are dense and crunchy, but it’s just a matter of taste, then you can try to fix the situation.

we recommend pickled cucumbers - brand: uncle Vanya

For this we need tomato juice. Of course, the second mistake should not be allowed: the juice must be tasty. First of all, it is worth deciding what exactly the problem is. Vinegar in a store-bought product is usually present in excess, so you don't have to add it to the juice.

As for the pungency and presence of spices, depending on their amount, the technology of correction will slightly change. A few cloves of garlic, chopped, definitely don't hurt!

New pickle for cucumbers

We start by completely getting rid of the pickle from the jar of pickled cucumbers and rinsing the pickled vegetables in chilled boiled water. If the starting product is very salty, then add a little granulated sugar to the tomato juice, stir and heat the juice (without boiling!) So that the sugar is completely dissolved. Then the juice must be cooled and poured over washed cucumbers, sprinkled with garlic cloves.

Sometimes, although very rarely, there is a lack of salt in cucumbers. Then the juice must be additionally salted, just like in the case of sugar, heating and subsequent cooling to room temperature will be required.

If you lack balance in the taste of purchased pickled cucumbers, then you will have to add salt and sugar to the juice at the same time. It is assumed that the sugar in this mixture should be in proportions of 1/3.

If you don't like the way pickled cucumbers are seasoned, then you can try to fix that too. We need garlic and a set of spices. The most affordable: dry dill (seeds), caraway seeds, coriander seeds, dried tarragon (tarragon), any other dried herbs (if you are satisfied with its aroma), black and allspice. And also horseradish: if there is no root, then you can use ready-made, from a jar. In this case, you should not add raw herbs.

Dry dill seeds can be preheated in a dry frying pan, and then grind a little in a mortar (not into dust!). This will brighten the aroma. It is not necessary to warm up the greens, it is enough to rub it with your palms. Grind the pepper lightly in a mortar. You can add to tomato juice either a mixture of seasonings or one thing to your taste.

Stir the juice thoroughly so that the spices do not float on the surface. As in the case of salt and sugar, the juice with spices must be heated, then cooled, and only then pour the cucumbers with garlic. If you add horseradish, then put it after the juice has cooled down (horseradish loses its sharpness from heating).

Shelf life of pickled cucumbers

Small cucumbers need 1-2 days spent in the refrigerator to soak in new tastes and aromas. If the pickled cucumbers are large, then they can be cut across into several pieces. It is better to consume "corrected cucumbers" within one - one and a half weeks. Keep refrigerated.

Hello dear chefs!

A grasshopper was sitting in the grass, and it was like a cucumber, it was green. Everyone knows this funny song since childhood. But the vegetable season is just around the corner, poplar fluff is flying in full swing and we will be harvesting the first harvest, namely Zelentsov. First, we will make of them, cook, then we will. Then we will start to preen and make masks on the face.

And only later, when they will be visible and invisible, we will begin to hide them in jars. That is, we will make preparations for future use for the winter, because the holidays are just around the corner. It's great when you can prick on a fork and remember the heat, July, summer, rest and sand ... Memories are wonderful!

Well, as you may have noticed on the agenda, the sensational topic of this season is pickled cucumbers, which turn out to be crispy, and they will only be cooked using the most delicious recipes. Don't miss be on top of the waves.

Prepare such culinary masterpieces with me and very soon your cellar will be filled with heaps of blanks, and your loved ones will only thank you for this. After all, home preservation is always better and more flavorful than store preservation. So, friends, let's go!

Love cucumbers, but such as to prick on a fork and sit crunching somewhere at the table. It is this appetizer that is loved by everyone, for its simplicity and presentation. Once there was a dog in our family, so she ate them with us. Can you imagine?

I always have such blanks on my shelf, all because, without them, you can hardly make any famous salad, for example. As, without him in the New Year, so you always have to make more than one batch of pickled gherkins.

To be honest, I think that you yourself can guess about how to get the airy canned cucumbers in cans, you need to choose vegetables of the same size. And the most important thing is that they are not empty on the inside, then both the outside and the inside will have a 5+ appearance.

How to pickle cucumbers for the winter to crunch

Good question, you probably need to know the secret of cooking. Or maybe it's all about the cucumbers themselves? Or does it all depend on the variety? Do you want to quickly and rather deliciously turn ordinary cucumbers into pickled cucumbers and so that they certainly crunch? Then read this step-by-step guide.

• Secret number 1. It is necessary to put a horseradish leaf in each jar of cucumbers, it is he who gives crunchiness in taste and madness of taste.
• Secret number 2. You must understand that all cucumbers can be conditionally divided into 3 types. If you ever noticed, you could see that the skin is different for all varieties. Those who are closely dealing with this issue can tell you that this is a kind of shirt, which can be Slavic (large and medium-sized fruits, but at the same time have rare pimples on the skin), German (there are too many pimples) and Asian (smooth skin) ...

So, this gives us what is necessary for pickling to take exactly the Slavic look, but to use the Asian and German for salads. Or choose exactly those gherkins that are specially bred for canning.

This first recipe will be a versatile classic, you can add and make adjustments as you wish. The main thing is that you learn and remember the right proportions of sugar, salt and vinegar for the marinade.

After all, it is he who is responsible for the full taste of the finished dish. Look at the ingredients and take notes.

A standard set of spices and other ingredients includes salt, sugar, and the essential ingredient garlic with an umbrella of dill. But you can make the rest as you please. For example, it can be black peppercorns, bay leaves, currant leaves, etc.

We need:

a 3 liter jar of marinade will take about 1.5 liters; for 2 liter -1 l, for 1 liter -0.5 l

For a three-liter can:

• cucumbers - 2 kg
• table salt - 3 tablespoons
• granulated sugar - 3 tablespoons
• vinegar 9% - 5 tablespoons per liter jar or 1 tsp citric acid

optional:

• garlic - 6 cloves
• horseradish root - 1 pc.
• currant and cherry leaves, 3-5 pcs.
• dill umbrella - 4 pcs.
• black peppercorns - 9 pcs.
• lavrushka - 2 leaves
• hot red pepper - half a pod

Stages:

1. First of all, remove the crop, preferably in the morning, if the cucumbers are harvested in the evening, they will need to be soaked in cold water for a couple of hours. In any case, the vegetables need to be washed and sorted out well, you need to take only fresh and unspoiled fruits without flaws and dents.

Try to choose even fruits and so that they are of the same size, then they will be evenly salted and marinated in a jar.

Then take all the spices and herbs if you want them to be present here. All the same, of course, it comes out more savory with them than without them. All leaves, especially if you take currants or cherries, need to be doused with boiling water. Peel the cloves of garlic. Place this set on the bottom of the jar.

That is, in other words, you should take a clean jar and put horseradish root, currant and cherry leaves on the bottom, then chives, peppercorns, and do not forget about lavrushka and dill umbrellas. If you like a spicy taste, then add red hot pepper, but do not overdo it).

3. Your next action, the most important, is to beautifully push cucumbers into the jar. Try to puff them tightly so that more will fit in. Once this is done, turn on the pot of water.

And bring to a boil, and after active boiling, fill the workpiece with drinking water. Cover immediately with a metal cover. In this state, the jar should stand for about 10-15 minutes so that it cools down a little and you can pour the liquid back into the pan.

Advice! Don't forget to bring a towel and a mitten to avoid scalding your hands.

4. After you have emptied the liquid from the can, immediately pour in other water, also boiling.

If you let the cucumbers cool down even a little and stand without water, then later they can become soft, and the crunchiness will disappear.

Do not forget that the lids are also taken only sterile, that is, boil them in water.

5. Meanwhile, while the glass container is in the "second water", boil that first liquid again and add salt and sugar. Stir to dissolve the loose components, then pour in the vinegar essence or citric acid gently and slowly.

6. Drain the water from that glass container with cucumbers, and immediately pour the prepared boiling brine into the jar. The easiest way to do this is through a funnel.

7. Cover with lids and tighten with a special key, turn the containers over and check that nothing runs up anywhere. In the upside down position, wrap it with a blanket and leave to stand at night watch for about 24 hours. Then go down to the cellar, and in winter, get it out and enjoy this cool snack for any occasion. Bon Appetit!

Recipe for crispy cucumbers in 1.5 liter cans without sterilization

I decided to give you a little cheat sheet that you can easily copy to your wall in any social network or just put on your desktop on your computer. Use it to your health.

The most important thing was not said, having prepared according to this quick and simple recipe, you can store such pickled cucumbers anywhere, that is, in an apartment or a closet at home. Well, tell me this does not happen, you are mistaken.

And so that you do not get confused and do something, I suggest watching this video.

Canning cucumbers with mustard - a recipe for the winter

To be honest, I'm not a fan of mustard, but sometimes I put it, for example, in a dressing for okroshka. After all, they give a special taste and make the finished dish more piquant and richer in taste. Due to it, the color of the brine changes a little, it only becomes more beautiful.

For a change, you can try this cooking method, because always trying something new is quite interesting and a little scary, and suddenly you don't like it. Therefore, start with a small volume, for example, make a blank in a 1 or 1.5 liter jar. Although nothing terrible will happen if you take a 3 liter one at once, especially when the family is large.

We need:

per 3 liter jar:

• cucumbers - 1-2 kg
• dill - 5 umbrellas
• currant leaves - 5 pcs.
• cherry leaves - 5 pcs.
• bell pepper - 1 pc.
• garlic - 5 cloves
• bay leaf - 5 pcs.
• black peppercorns - 8 pcs.
• mustard beans - 1 tbsp
• salt - 3 tablespoons
• sugar - 3 tablespoons
• vinegar 9% - 6 tablespoons

Stages:

1. Cut off all the tips from gherkins, if this is not done, and the vegetables are purchased, all nitrates will remain in them. If you have time, it is recommended to soak them for 2 hours. Rinse well anyway. Then add all the herbs to the jar.

Be sure to pour boiling water over the cherry and currant leaves so that the jar does not rip off and it does not fly up.

2. Place vegetables as tightly as you can, try to leave few voids in the jar. At the bottom, as usual, put all the ingredients on the list, except for sugar, salt and vinegar.

Boil water and fill the blanks with it. Cover with iron lids. Leave it on for 10 minutes.

3. Then carefully drain the water into a pot or saucepan. And let it boil again. Pour the containers again, let stand for 10 minutes and pour the water back into the pan.

4. Then put salt and sugar in each jar. If you have a liter jar, then put 1 tablespoon sugar and 1 tablespoon salt, a two-liter one - 2 tablespoons of bulk, and if a three-liter one, respectively, 3 tablespoons of sugar and 3 tablespoons of salt. Do not forget about mustard seeds, 0.5 tsp per liter jar, 1 tsp per three-liter can.

And only after that, pour in vinegar, 2 tablespoons per 1 liter jar, 2 liter - 4 tablespoons and three-liter - 6 tablespoons. Cover with boiling water.

5. Place the lid on top and use a seaming machine to tighten the workpiece. Turn the jars upside down and wrap them up with a towel and a fur coat. Let cool and place in a cool place.

Chopped cucumbers for the winter - lick your fingers!

Probably, this miracle looks more like a salad, but again everything will depend on how you cut the gherkins, how. After all, you can simply grind them into circles or pieces, or you can put them in a jar in the form of long segments, blocks. As usual, do you? Share your opinion.

The convenience of this technique is that you immediately count, as soon as you open the workpiece, you can immediately spread the cucumbers on a serving plate.

For the horizon. And you know that cucumbers can be called pumpkin in another way, this is the original name. This is because they belong to the pumpkin family.

Recipe for pickled crispy cucumbers with citric acid

As you may have noticed, there are a lot of recipes for cooking. And this one is interesting in its own way, namely because it is prepared without vinegar, and for piquancy, a small speck is introduced in the form of red pepper. This is one of my favorite and unique options - just a miracle.

Without hesitation, read and repeat step by step all the steps. And then, ultimately, success awaits you, everything will definitely work out.

We need:

per liter jar:

• cucumbers
• currant and cherry leaves - 3 leaves each
• horseradish root or leaf
• basil
• extragon
• garlic - a couple of cloves
• hot red pepper - 1 pod
• dill - umbrella
• salt without top - 2 tsp
• sugar - 2 tsp
• citric acid - 0.5 tbsp

Stages:

1. Sterilize cans over steam. You can use another method, the one that you like the most.

2. Dip all the necessary green tea in boiling water, then place in the jars. Put the cloves of garlic and red peppers down too. Next, start tamping the cucumbers. But, before stacking them, you need to perform such an operation, dip the cucumbers 3 times in boiling water, that is, put the fruits in a colander and lower them. And only then pack in jars. Put currant leaves on top.

3. Then add salt and sugar plus citric acid to each jar. Pour boiling drinking water brought to a temperature of 100 degrees to the very top and roll up. After that, lift each container with the other side and let it cool under unnecessary things. It turned out appetizing and certainly delicious. They are also perfectly stored at room temperature in your apartment.

Such a simple recipe, as they say, can become your favorite and unique for centuries. Enrich your notebook collection. Good luck.

1 liter Bulgarian crispy sweet cucumbers

This is really a superfood, well, this is for those who love sweet shades in taste. Personally, I am a bastard from such, and my household always looks and licks that fingers, because the brine turns out to be amazing. Thanks to the right spices and seasonings. That is exactly how, in Soviet times, such delicacies were prepared and stored strictly in a cool room.

Before, after all, almost no one knew that pickled cucumbers can be bought in a store, but why, if you can make such homemade greens quickly and easily. Special efforts are not needed here, and beyond the abilities too. So go ahead ladies and gentlemen.

We need:

• small cucumbers
• mustard seeds - 1.5 tsp
• horseradish leaves - a couple of pieces
• garlic - 4 cloves
• black peppercorns - 6 pcs.
• bay leaf - 4 pcs.
• chilli pepper - 1 pc.
• black currant leaves - at your discretion
• cherry leaves - optional
• allspice peas - 6 pcs.
• dill - umbrella or dry
• vinegar 70% - a couple of drops under the lid

For 1 liter brine:

• salt - 40 g
• sugar - 150 g
• citric acid - 1 tsp

Stages:

1. Rinse vegetables and herbs well, pour over with boiling water. Next, the cucumbers need to be placed in cold water for 1 hour so that they become stronger and saturated with water. Then put everything in jars. That is, you need to put in each sterile jar all the ingredients on the list (except for those for the brine).

And only after that, pour boiling water over and cover, let stand for 10 minutes. Then drain and pour into a saucepan. Boil it. You need to repeat this procedure several times, that is, 2 times.

2. And then make a brine from such water, add salt, granulated sugar and citric acid. Stir. And boil for a couple of minutes. And then fill the jars with such a marinade to the brim. Put on the covers and roll up the machine.

3. Lift the containers and put them on the other side, insulate them with a blanket. Keep in this form for 24 hours. And then store in a cool place, such as a cellar or refrigerator.

The most delicious recipe for pickled cucumbers with red currants (for a 3 liter jar)

What an unreal beauty, and what a taste and aroma. Already salivating from such phrases. Yes, it really happens that we are ready to give a lot so that for dinner we have a plate of meat and an excellent snack. Moreover, when the house is full of guests and you want to surprise them and feed them with all kinds of homemade preparations.

In this version, currant berries replace vinegar, you must admit it is much more useful.

I recommend to all those who often have a holiday in their house to take note of this culinary masterpiece. After all, believe me, it's worth it. And currant berries will not only decorate, but also give a delicate and sweet taste in the finished product.

We need:

composition of ingredients for the marinade:

• drinking water - 1 l
• spices for pickling cucumbers
• cloves of garlic
• peppercorns - 8 pcs.
• salt - 50 g
• granulated sugar - 100 g
• cucumbers 3 kg
• red currant - 2 tbsp.

Stages:

1. Wash cucumbers and cut off the tails from each. This is necessary in order for the gherkins to marinate better. Put cucumber spices and currant leaf at the bottom of the jar. Rinse the red currants and remove from the twigs.

Book the cucumbers tightly into the jar, cover all the gaps that appear with currants.

2. Put berries on top of each jar too. When the cucumbers do not fit into the jar, you can cut them. Here's what beauty came out.

By the way, jars are not sterilized in advance.

3. Prepare the marinade, warm up the water and add 50 g of salt and 10 g of granulated sugar to 1 liter of water, mix, and fill in the prepared blanks. You need to pour straight to the very top.

Cover with iron lids. Now it remains to sterilize them in a saucepan, lay a towel on the bottom and put the jars out. Pour warm water into a saucepan up to the middle of the jar and boil the water for 10-15 minutes.

4. Then roll them up under the lid and warm them up under a warm blanket to room temperature in an inverted position. The cucumbers came out slightly pinkish. Send to the cellar for storage.

How to close cucumbers with vodka? Recipe for a half liter jar

Look for something original and unique, you have already found it. The fact is that in cooking, an ingredient such as alcohol is used quite often. For example, if you cook Easter cakes, or cook pasties, in a word, they are used in baking.

But in the blanks, vodka is also often added to achieve the desired effect, the brine will never sour, and the cans will be transparent like glass. Well, plus the cucumbers will be crispy and moderately pickled. In general, vodka marinade is what you need.

We need:

two half liter cans:

• any spices for the marinade (for example, dill, horseradish, garlic, hot peppers)
• gherkins - 1 kg
• sugar - 2 tsp with a slide
• salt - 2 tsp with a slide
• vinegar 9% - 50 ml
• vodka - 50 ml
• water 0.75 l

Stages:

1. First, put the dill, garlic cloves and washed cucumbers in clean, sterile jars. Then bring the water to a boil in a saucepan. As soon as the water boils, add salt, spices and vinegar, do not add vodka yet. Wait until it boils again, and then follow the instructions.

2. Pour this marinade over the jars with the contents. Pour water gently into the center, let stand for 10 minutes under the lids, this will be the first time, then drain the marinade and boil again. Fill the jars again. Drain the water a second time and boil. Before the third call, you need to pour vodka into each can. And then pour boiling brine.

And only now, close the lids and wait for it to cool completely. It will turn out amazingly tasty, especially in winter, when there is a bitter frost.

Spicy crispy cucumbers with chili ketchup for the winter

Undoubtedly, you will also like this option. All because he is stunning, I once already described something like that. In this note, I decided to mention again this method of seaming. I think you don't mind, but if you want, you can go over and familiarize yourself with another similar recipe.

Interesting fact! Imagine, the inhabitants of the Pacific Ocean, in order to preserve cucumbers for longer, wrap them in banana leaves. Here is such an original idea, I am of course skeptical about such information.

Pickled crispy cucumbers in a three-liter jar (awesome recipe)

The calorie content of pickled cucumbers per 100 g is only 16 Kcal, and there is generally zero fat.

We need:

• cucumbers - about 1-2 kg
• apple juice - 0.7 kg
• dill umbrellas - 3-4 pcs.
• salt - 1 tablespoon
• sugar - 1 tbsp

Stages:

1. Thoroughly wash the vegetables and cut off the "ass" from each cucumber. Then, along with the dill, push them into the jars. And then pour the juice into a saucepan and add sugar and salt. Boil.

2. And pour this marinade into a glass container and let stand for 5-10 minutes, and then drain. Then repeat the procedure 2 times (fill-drain).

3. Cork with twist lids and leave to cool in any warm place, for example, under a blanket. In a day, jars with delicious preparations can be taken to the pantry room, and when the right moment comes, open and treat all your relatives and friends.

Delicious Berlin-style cucumbers - recipe like in a store

Those who like to go to supermarkets and buy canned vegetables have seen jars with cucumber preparations on the shelves at least once in their lives. Sometimes you want to create something similar in your kitchen. Well, why not, because it is easy to translate into reality, especially if you take your vegetables from your garden. It will turn out even more magnificent.

In stores, you can see the name Uncle Vanya, so do not be surprised this particular option is presented below.

We need:

• small cucumbers
• mustard seeds
• currant leaves
• dill stalks

For 1 liter marinade

• pepper mixture - a pinch
• salt - 1 tablespoon
• sugar - 2 tablespoons
• vinegar 70% - 2 tsp

Stages:

1. Prepare jars, sterilize. Place a currant leaf and a pinch of mustard seeds at the bottom of the jar. Then, at your discretion, lay out the cucumbers vertically, and then horizontally, as it happens. Next, stack the dill stalks. As soon as you complete this work, pour boiling water over the containers and cover with lids for 10 minutes.

2. Then pour the water into a saucepan and add a mixture of peppers, boil. Pour with a ladle until each jar is completely filled to the brim. And pour 2 teaspoons of vinegar essence into each liter jar, you get one to one, like Uncle Vanya's. Close with suitable, clean lids.

3. Allow the blanks to cool completely upside down under a towel. Store anywhere but out of the sun.

Recipe for cucumbers in jars for storage in an apartment

It happens that there is nowhere to store all the pickles, you have to somehow get out. In this case, they have already come up with recipes for you so that your homemade preparations are kept at home, and not in a cool place.

There is no vinegar in this option, which means they will ferment on their own.

We need:

for a 3 liter jar

• Cucumbers - from 1 to 2 kg
• Salt - 70-75 g
• Garlic - 7 cloves
• Rye flour - 0.5 tbsp
• spices at your discretion (currant leaves, dill seeds, lavrushka, etc.)

Stages:

1. Place cloves of garlic, dill seeds, lavrushka, and flour and salt on the bottom of a clean, sterile jar.

2. Place the gherkins in the jar, fairly tightly together. Fill in with plain cold water. And leave to stand and begin to ferment for about a week on the table.

3. After a few days you will see foam, remove it. After a week has passed, drain the brine and boil. Then fill the containers again, let stand for 10 minutes, then drain and boil again, pour into the jar. It will turn out 2 passes, you can do it in three, it will even be more correct, but two is quite enough. Screw on the lid. Store in a cellar. Bon Appetit!

On a note. You can put another leaf of oak, this will give even greater crunch.

Crispy pickled cucumbers are a miracle!

Quite often we are looking for recipes in which the taste of cucumbers would be sweet and sour or special, this is the recipe that will be like that. In addition, such blanks are stored for quite a long time, sometimes even not a single year. It depends on how many cans you roll up.

Any spices, even though they are hot, such as chili will add variety, you can, in principle, not add anything superfluous, but leave only cloves of garlic and, for example, a couple of chopped bell peppers. Also quite an interesting combination will come out. But dill umbrellas must be put, without them nowhere.

We need:

for a 2 liter jar

• cucumbers - 1 kg
• any greens such as dill, parsley, cherry, grape, walnut or currant leaves)
• Bay leaf
• garlic - 1 head
• sugar
• vinegar 70% - 25-30 g
• allspice peas
• red hot chili peppers

Stages:

1. Take a 2 liter jar and place in it washed cucumbers, their amount will be about 1 kg, on the bottom put dill, parsley, cherry leaves, grapes, walnuts or currants.

2. You can also put your favorite greens on top of the cucumbers. Pour boiling water over to the very brim. As usual, let stand for 10-15 minutes, and then drain into a saucepan. Then repeat the procedure.

3. And from such water, cook the marinade, add sugar, salt to the water and let it boil actively.

4. While the brine is boiling in each jar, if you make a lot of blanks at once, add 25-30 g of vinegar, and then fill it with the prepared boiling marinade. Use a seaming machine. Place the jar upside down and cool to room temperature under a large towel.

Assorted tomatoes and cucumbers for 1 liter of water

It is always interesting to close banks not only with gherkins alone, but tomatoes will perfectly fit in the role of neighbors. I remember in childhood, it was easy for my brother to come to an agreement, I ate tomatoes, and he ate cucumbers. As they say, they were divided equally and without offense. Yes, there were times ...

Wow. There are countries in which gherkins are eaten only in sweet form, and it is believed that this is not a vegetable, but a fruit.

Here's a selection of recipes for today. Today we learned how to pickle cucumbers correctly, using very tasty and unsurpassed cooking techniques. I hope that this year you will take note of some culinary masterpiece and remain absolutely delighted. Write your reviews and comments, because for any you have something to say. Share your opinions and results.

Have a nice and sunny day, friends. Goodbye to everyone.

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

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

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

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

kopilka-kulinara.ru

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

Ingredients

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

Preparation

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

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

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

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

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

Ingredients

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

Preparation

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

Ingredients

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

Preparation

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

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

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

4. Pickled cucumbers with vegetables

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

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

Ingredients

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

Preparation

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

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

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

koolinar.ru

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

Ingredients

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

Preparation

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

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

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

In our country, cucumbers have long been canned for the winter. It is important to note that the preparation depends not only on the recipe chosen, but also on the quality of the ingredients. In addition, you need to know some of the secrets of preparing a snack.

To stock up on the required number of cans, it is recommended to set aside a whole day for canning. You also need to prepare glass jars and lids.

You've probably noticed that every housewife has a slightly different taste for pickled cucumbers, even if they were prepared in the same way. This is because every woman has her own little tricks, in addition, every family has their own taste preferences, so the dosage of spices and spices may differ.

In this article, we will consider the most popular recipes with which you can prepare delicious and crispy cucumbers. If you do not have your own vegetables, it is better to buy fruits with "pimples" in the store, they are best suited for a snack.

They don't need to be sterilized to make delicious, crispy cucumbers for the winter. If you adhere to the canning technology and roll up the lids hermetically, then the snack can be stored for several years.

For a one-liter jar, you will need the following amount of ingredients:

• The number of cucumbers depends on their size.
• 2 tsp granulated sugar.
• 2 tsp table salt.
• 2 tablespoons of table vinegar.
• 2-3pcs of dill umbrellas.
• 5-8 peas of black pepper.
• 4-5 cloves of garlic.
• 10-15cm horseradish leaf.
• 5-6cm horseradish root.

Canning process

The cucumbers must be washed thoroughly and then soaked in cold water for 2-4 hours.

All products must be washed. You also need to prepare the banks. They do not need to be sterilized; it is enough to wash them well under running water. Add dill umbrellas and peeled garlic cloves to them.

The horseradish root must be peeled, cut into small pieces and sent to jars.

After that, grind the horseradish leaf, and add to the rest of the ingredients.

Cucumbers can be trimmed on both sides, but this is not necessary. Put the larger fruits vertically on the bottom, and add small cucumbers to the jar to the top. If desired, add another dill umbrella on top. Also send peppercorns and bay leaves to the jar.

Fill the jars to the very top with boiling water. Cover with lids and leave the workpiece for 40-50 minutes. After that, drain the liquid into a bowl, it will come in handy for making the brine.

Put the container with water on the stove and bring the liquid to a boil. After that, add sugar and salt, stir well, so that all crystals are completely dissolved. At the very end, add 9% table vinegar.

Pour the boiling brine into one-liter jars and roll the blank with a special machine. There is another option - salt, sugar and vinegar can be added directly to the jars, and then filled with boiling water, which we had previously drained.

Turn the jars, cover with a towel and leave to cool completely.

This is one of the easiest cucumber pickling recipes.

It is important to note that such preservation can be stored for a long time in a kitchen cabinet at room temperature.

Canning cucumbers in liter jars

If you treat your guests with cucumbers according to this recipe, then you will definitely be asked to tell about the cooking method. Preservation does not require a lot of spices and herbs. The marinade is different from the traditional pickle, but the cucumbers are non-acidic and crispy.

For two liter cans, you will need the following products:

• 1kg of cucumbers.
• 1pc bell pepper.
• 2pcs of dill umbrellas.
• 4 allspice peas.
• 5 black peppercorns.
• 4-6 cloves of garlic.
• 2pcs bay leaves.
• 2.5 tbsp sugar.
• 1 tbsp salt.
• 1 tsp 70% vinegar.

Cooking method

The cucumbers must be washed thoroughly. It is recommended to use a clean sponge to remove white deposits. All fruits must be intact.

After that, vegetables should be soaked in cold water for 1-2 hours.

In the meantime, we will prepare the glass jars with you. They need to be washed with baking soda and then rinsed. Then sterilize them over steam for 5 minutes, and rinse the lids with boiling water. You can use other methods as well.

Place the dill umbrellas and bay leaves in a separate cup. Pour boiling water over them and leave for a couple of minutes. In this case, the aromas are better revealed and transferred to the cucumbers.

Wash the bell peppers, divide into two parts to remove the seeds, cut into small pieces, and then send them to prepared glass jars.

Then we send bay leaves, dill umbrellas and 2 cloves of garlic each. You also need to add peppercorns.

Cut off the butts of the cucumbers. The first row should be laid out vertically. If there is room in the jar, then you need to lay out several fruits horizontally.

Add 1 clove of garlic and a dill umbrella to each jar on top. After that, fill the container with boiling water to the very top. Cover and leave for 15-20 minutes.

After this time, you need to drain all the liquid into the pan. The most convenient way is to use a cover with holes. You can also make holes in a regular plastic lid.

Boil the water, and pour over the cucumbers again so that they warm up well. To prepare the marinade, you need to put a pot of water on the stove, add salt and sugar and wait until they completely dissolve.

Drain the liquid from the jars again and fill them with marinade, add 0.5 tsp of vinegar essence to each jar. Then the workpiece must be rolled up, the container must be turned over and the tightness checked.

Cover the blank with a blanket, wait until it cools completely, and then put it in the cellar, on the balcony or in the closet in the kitchen.

Assorted cucumbers and tomatoes for the winter. Canning for the winter

It is best to preserve tomatoes and cucumbers together, as they complement each other's taste. In addition, this method can significantly save time.

Ingredients:

• 800g cucumbers.
• 1kg tomato.
• Parsley and dill.
• 10-15g horseradish root.
• 3 cloves of garlic.
• 2 bay leaves.
• Peas of black and allspice.
• 3 black currant leaves.
• 1 tbsp salt.
• 3 tablespoons of granulated sugar.
• 5 tablespoons 9% vinegar.

Cooking process

First you need to add spices to a three-liter clean and sterilized jar. Put dill, chopped horseradish root, lavrushka, pepper, peeled garlic cloves, cut in half on the bottom. Then black currant leaves.

Cut off the edges of the cucumbers and place vertically in a jar. Add the next layer of tomatoes and parsley on top. After that, all products need to be poured with boiling water. Cover the jar with a lid and a towel. The vegetables should be warmed up for 15 minutes.

After the specified time, the liquid must be drained into a saucepan.

Now let's start preparing the marinade. Put the container on the stove, add salt and sugar to the water. When the brine boils, you need to add vinegar to it.

Pour the vegetable platter with boiling marinade.

After that, the cans can be rolled up immediately without sterilization. As usual, it should be turned upside down and covered with a thick blanket. The assortment turns out to be very tasty and is an excellent appetizer to any table.

Canned cucumbers with vodka. The most delicious crispy cucumbers

If you want to make real barrel cucumbers at home, be sure to use this recipe. It is not as popular as other canning methods, but the vegetables are crispy and tasty.

Ingredients for a three-liter can:

• 1.5-2kg of cucumbers, depending on the size.
• Dill umbrellas.
• Horseradish leaves.
• Amaranth.
• Currant leaves.
• 4-5 cloves of garlic.
• 50g of vodka.
• 100g table salt.

Canning procedure

Cucumbers need to be washed well, cut off the ends. If you want them to be crispy, then you need to soak them for a couple of hours in cold water.

At the bottom of the sterilized jar, you need to lay out several sprigs of herbs and 5 cloves of garlic.

Then fill the jar tightly with cucumbers.

The next step is to completely dissolve the salt in the water. Pour the resulting liquid over a cucumber snack. Then set aside the jar for 4 days.

When four days have passed, the brine should be drained into a saucepan. Place the container on the burner and boil the liquid. In the meantime, fill the jar with cold water, cover with a lid, then shake well, then drain the water.

When the brine boils, then it needs to be cooked for about 5 minutes more. After that, add vodka to the cucumbers and pour hot marinade over them to the very top.

Now cans can be rolled up with sterilized lids. Then the container must be turned over to check the tightness. When the workpiece has cooled down, it is recommended to put it in a cold place, so they will be stored longer.

As you can see, all canning methods are simple, so any housewife can use the recipes and prepare cucumbers for the winter.

Good mood to all hostesses! I am writing a pickled cucumber recipe today. Yes, not one recipe, but three at once, so that you can choose to your taste. There are many different recipes, they differ in the amount of sugar, salt, acid, the composition of spices and herbs. You can always adjust the recipe to your liking.

If you like more acidic - add more vinegar, if you want it sharper - add more garlic, horseradish, mustard. And someone loves that pickled cucumbers are not just crispy, but also sweetish. In this case, you can increase the amount of sugar a little. It is imperative to put garlic and dill in pickled cucumbers - these are two basic additives, without which you will not get a tasty preparation. The rest is to your taste.

It is very important to choose pickled cucumbers, not salad varieties. Cucumbers that behave well when pickled, with black thorns! Do not take smooth cucumbers and with white pimples for preservation.

Be sure to wash the jars with soda, do not use chemicals for these purposes. Salt in conservation cannot be iodized, only ordinary stone salt, sea salt can be used.

Be sure to wash the cucumbers before preserving, cut off their ends and soak them in cold water for 2-5 hours. This pre-soak will help to make the finished homemade products crispy and dense. Do the rest as written in the recipe. If necessary, ask questions in the comments.

Mustard Seed Pickled Cucumber Recipe

Cucumbers according to this recipe are very aromatic, crispy, moderately sour and spicy. The complexity of the preparation is medium. If you are an experienced hostess, then you can easily pickle such cucumbers. If the preservation experience is the first, then follow all the instructions described in the pickled cucumber recipe and get an excellent result.

Ingredients for 1 liter can:

• cucumbers
• dill umbrella
• a sprig of green dill
• garlic - 3-4 cloves
• currant leaves - 1-2 pcs.
• bay leaf - 1-2 pcs.
• mustard seeds - a pinch
• black peppercorns - 5-6 pcs.

For the marinade for 1 liter of water:

• dill greens - 2 sprig
• dill umbrellas with twigs - 1 pc.
• currant leaves - 2 pcs.
• peppercorns - 3 pcs.
• sugar - 2 tablespoons
• salt - 2 tablespoons
• vinegar 9% - 100 ml

Cooking method:

1. Wash jars with baking soda and sterilize them. It is convenient to do this using a multicooker in the "Steam cooking" mode. Steam the jars for 10-15 minutes. Boil the lids for 5 minutes.

2. Wash the cucumbers thoroughly so that they creak and there is no white bloom on them. Do not forget to take the "right" pickling cucumbers - with black thorns, cut off their tails.

3. Rinse the greens. In each liter sterilized jar, place one dill umbrella along with the stem on the bottom. Roll the stem into a ring for convenience. Also put a sprig of green dill, 3 cloves of garlic, 1-2 currant leaves, 1 pc. bay leaf (if small, you can 2 pcs.), a few peas of black pepper, a pinch of mustard seeds.

4. Cover the jars with lids and start cooking the brine. For 3 liter cans, you need to take about 2 liters of water. Boil water, throw in a few currant leaves, dill herbs, dill umbrellas, peppercorns. The number is arbitrary, several pieces. The greens will make the marinade more flavorful. Boil the broth for about 5 minutes. The greens can be thrown away after this.

5. Put the cucumbers tightly into the jars. Pour the resulting broth over the cucumbers (without herbs). Close the jars with lids and let stand for 10 minutes.

6. Drain the water into a simmering pot. It is convenient to use a cover with holes for this. Add 2 tablespoons for each liter of water. sugar and salt, 100 ml of vinegar. Let the marinade simmer until the sugar and salt are completely dissolved.

7. Pour the marinade into the jars of cucumbers and screw the lids tightly (or roll them up with a wrench if the lids are not screwed). Turn the jars over and leave to cool.

8. Pickled cucumbers are spicy, sour and crispy. The aroma of dill and garlic makes them delicious. Try this recipe for pickling cucumbers and you won't regret it.

Small cucumbers are crisper and denser than large ones.

Pickled cucumber recipe like grandma's

This pickled cucumber recipe uses a different set of spices (compared to the previous recipe) and more sugar, so the taste will be different, sweeter. The crunch here will also be wonderful.

Ingredients for a 2 liter can:

• bay leaf - 1-2 pcs.
• cloves - 3 pcs.
• mustard seeds - a pinch
• allspice peas - 3 pcs.
• coriander beans - 1/3 tsp
• onions - 3 circles with rings
• carrots - 3 circles
• small tomato - 1 pc.
• garlic - 4 cloves
• bell pepper - 1 ring
• dill umbrella - 1-2 pcs.

Brine for 1 liter of water:

• salt - 2 tablespoons with a slide
• sugar - 4 tablespoons with a slide
• vinegar 70% - 1 tsp

Cooking method:

1. Thoroughly rinse the cucumbers, cut off the tails and soak for at least 2 hours in cold water.

2. Sterilize cans and lids. Start placing the spices in a hot 2-liter jar. Put small ones first: 1-2 pcs. bay leaf, 3 cloves, a pinch of mustard seeds, allspice - 3 pcs. and coriander.

3. Cut the onions into rings and place several rings on a 2 liter jar. Also cut the carrots into circles and put 3 pieces. Cut 4 garlic cloves into slices and place in a jar. Cut the bell pepper into rings. Put one ring in a jar. It is imperative to lay an umbrella of dill (if there are small umbrellas, then a couple).

Put one small tomato on the bottom of the jar, it will give a special taste to the brine.

4. Fill the jars with cucumbers. Usually, larger cucumbers are put down, and small cucumbers on top.

5. Boil water. Gently pour boiling water (you can use a mug) over the jars to the top.

To prevent cans from bursting, place them on a metal stand or place a thin knife.

6. Cover the jars with sterilized hot lids and let sit for 5 minutes. During this time, the cucumbers are sterilized, but not cooked.

7. Drain the water from the cans into a saucepan. Measure how much water you make. For each liter of water, put 2 tablespoons. salt and 4 tbsp. Sahara. Put the brine on the stove and let it boil. Pour vinegar into the boiling brine at the rate of 1 tsp. for 1 liter of water. Turn off the heat and fill the cucumbers with the resulting marinade under the very lid.

8. Roll up the covers with a wrench or tighten the screw covers tightly. Turn the cans over (remember they are very hot) and check for leaks. Wrap the jars with a towel or blanket and leave to cool completely.

9. Cucumbers are ready, put them in storage. And crunch with pleasure in winter.

Pickled cucumber recipe in tomato sauce

If the cucumbers are pickled not just in brine, but with the addition of tomato paste, then the taste of such a preparation will be simply gorgeous. Try this recipe and write down what happens.

Ingredients:

• cucumbers
• onion
• garlic
• dill sprigs with umbrellas

For the marinade for 1 liter of water:

• tomato paste - 150 gr.
• vinegar 9% - 2 tablespoons
• salt - 1 tablespoon
• sugar - 2 tablespoons
• ground black pepper - a pinch

Cooking method:

1. Wash cucumbers, cut and soak for several hours in cold water.

2. Prepare the fill. Dilute the tomato paste with a little water, add the rest of the water. Pour salt and sugar, as well as black pepper into the tomato sauce. For 1 liter jar, you will need about 350-400 ml of water for filling. But it is impossible to say for sure, because the amount of filling will depend on the packing density of the cucumbers.

3. Put the brine on fire and bring to a boil. Simmer for about 15 minutes. At the end of cooking, pour in the vinegar.

4. Cut the onion into half rings, the garlic into slices. Wash the jars with baking soda. In clean jars, put onion and garlic on the bottom (to close the bottom), on a sprig of dill. Place the cucumbers tightly. If you wish, you can cut the cucumbers into thick slices.

5. Pour boiling tomato sauce over the cucumbers to the top. Cover the jars with sterile lids, but do not roll them up.

6. Preheat the water in the kettle. In a large saucepan, place several layers of cheesecloth or a cloth on the bottom. Put jars of cucumbers in this pan (it is convenient to use a special device for lowering and removing jars from boiling water). Fill the jars with hot water up to the "shoulders". Put the cucumbers on a sterilized fire. Count the time after boiling water.

Liter cans need to be sterilized for 20 minutes, two-liter - 25 minutes, three-liter - 30 minutes.

7. Remove the pickles from the water and roll them up immediately. Turn over, cover with a towel and leave to cool completely.

8. That's it, the cucumbers in tomato sauce are ready. Bon Appetit!

Pickle cucumbers according to this recipe and write what you get. Or suggest your recipes in the comments. The experience of our readers is very important and valuable!