Pickle for canned cucumbers. The most delicious canned cucumbers are very crunchy

15.04.2019 Meat Dishes

A bit of history

Cucumbers are one of the most ancient vegetable crops. The younger, smaller and greener, the tastier and better. The Greeks in ancient times called them "aguros", when translated it meant "immature". Cucumbers came to us from India. Wild cucumber grows in its homeland in the form of tropical vines, long braided branches climb to the very height of the trees, and the fruits themselves hang down. People have known this culture for six thousand years. This is evidenced by the finds on the ruins of the city of Sarkepa, where archaeologists have discovered seeds of cucumbers. Tiberius, the Roman emperor, established the rule that cucumbers should be served daily for dinner.

Useful properties and composition of cucumbers

Among the well-known dietary products, cucumber can be considered the most useful vegetable. Almost 95% of it consists of liquid, as a result of which it is not caloric. Cucumbers contain alkaline salts useful for the human body, which prevent the formation of kidney stones.
Easily assimilated iodine compounds are very beneficial for the body. Regular consumption of cucumbers prevents diseases of the cardiovascular system, as well as the thyroid gland.
A sufficient amount of fiber helps to effectively cleanse the walls of blood vessels from cholesterol, and also stimulates the intestines.
These vegetables contain a large vitamin complex - B1; B2; C; folic acid; carotene; protein; carotene; sugar.
A variety of trace minerals such as sodium; iron; potassium; copper; phosphorus; chromium; zinc and silver make cucumber indispensable in the diet.
Due to the potassium content, cucumbers help to remove fluid from the body, stabilize blood pressure, have a laxative effect, and eliminate edema.
The vegetable juice contains mineral salts, sodium, phosphorus, potassium. This juice has a rejuvenating, restorative effect. Promotes the preservation of teeth and gums. Refreshes the skin and thus gives it tone. Prevents the development of atherosclerosis.
Due to its composition, cucumber juice can be used as a cough medicine, to maintain the general health of patients with pulmonary tuberculosis, relieve stress, and strengthen the nervous system. It removes toxins from the body and prevents salt deposition.

Growing cucumbers

Cucumbers can be grown in seedlings and seedlings. About a month before planting cucumbers in the soil, seedlings are sown. Before planting on seedlings, seeds must be soaked for faster growth. Seedlings are planted in the soil when the ground warms up enough. With the seedless method, the swollen seeds are planted in the soil. The soil temperature should be at least 13 degrees. Planting depth is about 2 cm. Planting density is 5 plants per 1 square meter. KhozOboz recommends growing cucumbers in a well-lit place. The optimum temperature for the growth of cucumbers is 24 - 30 degrees. Air temperature below 13 degrees leads to a stop of the plant.

Cucumber care

After the formation of 5 - 6 leaves, the main stem of the cucumber needs to be pinned. This is necessary for better branching of the plant, increased yield, development of female flowering. During active growth, moist air and watering are especially important. Rare watering and drying out of the soil leads to the appearance of bitterness in cucumbers. It is recommended to water cucumbers with warm water, for the rapid growth of the plant, cold water leads to the oppression of the plant and the occurrence of fetal diseases.

Harvesting

It is necessary to harvest regularly for more abundant fruit production. Short-fruited cucumbers are harvested every 3 days, long-fruited once every 3-4 days.

Preventing problems

In case of prolonged rains, it is recommended to tie up cucumbers. This can be done on trellises, or on nearby buildings (for example, fences).
In planted cucumbers, only male flowering is sometimes formed. In this case, it is worth stopping watering the soil, letting the soil dry out.
Leaf damage, yellowing, falling off indicates excessive soil moisture, as well as too dense planting. In this case, the plant needs a groundbait with mineral fertilizer or ash.

Canning cucumbers

Home-canning cucumbers is a great way to preserve them for the winter. There are a lot of canning recipes. KhozOboz offers only those recipes that retain all the most useful properties of vegetables when canned. Canned cucumbers without vinegar. To prepare canning cucumbers without vinegar, we need these ingredients.

Ingredients

For a liter jar.

Cucumbers - 600 - 800 grams.
Dill umbrella - 1 - 3 branches.
Onions - 50 grams
Horseradish leaves - 1 - 3 leaves.
Garlic - 2 to 4 cloves.
Water - 1 liter.
Sugar - 10 grams.
Salt - 35 grams.
Citric acid - 12 grams.
Mustard - 2 grams
Black pepper (peas) - 3 pieces.
Bay leaf - 1 piece.

Preparation

Sterilize the jar and lid.
Add 2 - 3 cloves of garlic, washed and peeled, chopped horseradish leaves, 1 - 3 sprigs of dill with seeds, coarsely chopped onions.
Then add bay leaves, black peppercorns, mustard.

Cook for about 5 minutes and pour the boiled pouring over the cucumbers in the jar.

We roll up the jar and turn it upside down.
The jar must be wrapped in a warm blanket.

Canning cucumbers with mustard without adding vinegar will give the product a delicate and crunchy taste.

Recipe 2: Canning cucumbers with citric acid.

Canning cucumbers with citric acid is the most popular canning method for people who don't like vinegar.

Ingredients

Cucumbers - 600 - 800 grams.
Water - 1.5 liters.
Bitter black pepper - 1 pod.
Greens - dill umbrellas, parsley, black currant leaves, cherry leaves.
Black pepper - 1 to 3 peas.
Garlic - 1 to 3 cloves.
Salt - 2 dessert spoons.
Sugar - 3 dessert spoons.
Citric acid - 1 teaspoon (teaspoon).

Recipe

1. Carefully washed cucumbers are placed in a sterilized jar.
2. Between the cucumbers, lay out chopped pieces of capsicum, allspice peas, currant leaves, cherry leaves, garlic cloves, dill umbrellas.
3. Pour the jars with boiling water and close the lid.
4. We insist 20 minutes. We drain the water, boil, then pour it back into the jar, and again insist for 20 minutes.
5. Pour water and boil over a fire. The volume of water is 1 - 1.5 liters. Add 2 tablespoons (dessert) salt and 3 tablespoons (dessert) sugar to boiled water. Boil the brine for about 5 minutes.
6. Pour hot brine into a jar and add 1 teaspoon (teaspoon) of citric acid without a crust.
7. Roll up the jars with enamel lids and hide in the heat.

The most valuable vegetable in Russia in the summer is a cucumber. But in winter they always go away with great pleasure. These aromatic, crunchy, pickled or pickled cucumbers delight with a variety of recipes. Canning cucumbers at home will not make you make a lot of effort, but it will delight you every day. Cook homemade cucumbers with HozOboz, surprise yourself and your guests.

1. Canned cucumbers with red currants
2. Cucumbers in a spicy tomato sauce
3. Cucumbers with apples (pickled and lightly salted).
4. Pickles for the winter.
5. Pickled cucumbers with gooseberries
6. Pickles for the winter.
7. Pickled cucumbers, sterilized without vinegar
8. Pickling cucumbers in jars is the simplest and most delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
10. The secret recipe for awesome cucumbers "Lick your fingers"
11. Pickled cucumber salad
12. Lightly salted cucumbers with vodka
13. Lightly salted cucumbers "Spicy"
14. Summer salad for the winter
15. Assorted marinated granny Sonya

1. Canned cucumbers with red currants.
Ingredients: Cucumbers 600 grams; Garlic 2 cloves; One onion; Red currant 1.5 cups; Black pepper, three peas; Carnation three pieces; Water 1 liter; Sugar - 1 tablespoon; Salt 2.5 tbsp ;
Wash the cucumbers. Put spices at the bottom of the jar. Put the cucumbers vertically in the jars. Peel the currants (0.5 cups) from the twigs, sort out and wash. Distribute the berries between the cucumbers. Fill the cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes. then we will roll up the banks and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currant berries (1 glass).

2. Cucumbers in a spicy tomato sauce.
Wash the cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.
Prepare: Garlic - 180g, Tomato paste - 150g (3 full tablespoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 31 tbsp. In the process, the sauce can be added to taste. Vinegar 6% - 150ml, Hot paprika - 1 tsp., Black pepper. pier - 1 tbsp.
Cut off the tips of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only along. Press the garlic through a press. Add all the ingredients except the vinegar. We put on a moderate heat. After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet either. Simmer the cucumbers for another 15 minutes and add the vinegar. The total extinguishing time is 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. Divide the cucumbers into prepared sterilized 0.5-liter jars. Fill with sauce and sterilize for 25-30 minutes. Close the jars and turn them over until they cool completely.

3. Cucumbers with apples (pickled and lightly salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4 cloves, dill (umbrellas)
cherry leaf, currant (handful), sweet peas 12 pcs., cloves 12 pcs., bay leaf 4 pcs., sugar 5 tsp., salt 4 tsp., vinegar essence 2 tsp. (almost), cucumbers - 1.5 - 2 kg (depending on size)
Pickled cucumbers with apples: Cut the garlic into slices, wash the herbs. Put washed cucumbers in clean jars, alternating them with spices and apple slices (do not peel the peel). Fill the jar with boiling water, let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, again pour the brine into the pan. Boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, pour boiling syrup and roll up with boiled lids. We turn the cans over and wrap them until they cool. Cucumbers are stored at room temperature or in a cool place.
Lightly salted cucumbers (hot method): Put cucumbers with spices and apple slices in a deep container. In hot water (1 liter) we dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until it cools completely, then put it in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter.
Products: For a 1 liter jar: Cucumbers - how much will it take, Dill umbrella - 1 pc., Horseradish leaf - 1 pc
Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bulgarian pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetylka (crush) - 1.5 tablets
Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, pour boiling water over the lids, peel the garlic, rinse the herbs, chop the pepper. At the bottom of the jar, put a horseradish leaf, a sprig of dill, currant leaves. Fill the jar tightly with cucumbers. Pour out the garlic cloves and add the pepper. Pour boiling water over, cover with lids and let cool just enough to hold it in your hands. Drain the water into a saucepan. Add 100 ml of boiled water. Bring to a boil. Pour salt and crushed acetyl into the jars. Pour boiling cucumber water over the cucumbers, one at a time. To the top. Tighten the jar immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished cans upside down and put in the previously prepared "heat". Leave the pickled cucumbers for a day.

5. Pickled cucumbers with gooseberries.
The recipe has been checked many times. There are never any misfires. For several years I have been closing cucumbers according to this recipe - cans do not explode, do not grow cloudy.
Products: For four liter and three 700-gram jars: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Currant leaf - 5 pcs, Large horseradish leaf - 1 pc. , Dill - 1 branch-stem with an umbrella, Black pepper - 10 peas, Cloves - 10 flowers, Small horseradish root - 1 pc., Spring water - 3.5 liters, For marinade (per 1 liter of water) :, Salt - 2 Art. l.
Sugar - 3 tbsp. l., Vinegar 9% - 80 g
Wash the cucumbers thoroughly. Pour the cucumbers with cold water for 3-4 hours. Wash the greens, dry them with napkins. Chop finely. Peel the garlic and horseradish root and chop finely too. Put everything in a bowl and mix well. Cut off the "butts" of the cucumbers. Sterilize banks. Put a tablespoon of a mixture of herbs and garlic with horseradish in each jar. Arrange the cucumbers tightly, pour a handful of washed gooseberries on top. Boil water, pour cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, vinegar to the water drained from the cucumbers. Cook the marinade over low heat for 10-13 minutes. Pour the marinade over the jars to the top, so that it even flows out a little. Boil the lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers, hold them under a blanket for another two days.

6. Pickles for the winter.
Products: For a 3-liter jar: Cucumbers - 2 kg, Dill (umbrellas) - 3-4 pcs., Bay leaves - 2-3 pcs.
Garlic - 2-3 cloves, Horseradish root - 1 pc., Horseradish leaves - 2 pcs., Cherry leaves - 1-2 pcs.
Or oak leaves (optional) - 1-2 pcs., Celery, parsley and tarragon greens - 3 branches each
paprika and bulgarian (optional) - 1 pc., black peppercorns - 5 pcs.
For brine, for 1 liter of water: Salt - 80 gr.
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After that, rinse the cucumbers with clean water, wash the herbs and put everything in a prepared jar. Put spices, cucumbers, spices and cucumbers on the bottom of the jar, put the dill on top. Prepare the brine (dissolve the salt in cold water), pour the brine over the cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After that, when a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers in the jar again. Cover immediately with the prepared lid and roll up. Turn the jar upside down on the lid, carefully wrap (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar.
The recipe for pickles without vinegar allows you to make fragrant and crunchy cucumbers for the winter.
Products: Cucumbers - 1 kg, horseradish root - 50 g, garlic - 1-3 cloves, bay leaves - 1-2 pcs.
oak leaves - 1 pc., cherry leaves - 1 pc., black currant leaves - 1 pc., mustard (grains) - 1-3 pcs., dill - 30-40 gr, dill (seeds) - 2-3 pcs. , For brine:, Water - 1 l, Salt - 2 tbsp.
Cucumbers are placed in jars, poured with brine, covered with lids and kept for 3-4 days at room temperature (for lactic acid fermentation). Then the brine is drained from the jars and boiled. The cucumbers are thoroughly washed in cold water. Put them back in jars, adding spices and spices for aroma, density and fragility of cucumbers. Pour cucumber jars with boiling brine and sterilize at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars is the simplest and most delicious recipe.
Products: Water - 1 liter, Salt - 50 g, Cucumbers - how much it will take, Spices to taste.
A small amount of cucumbers can be salted without pasteurizing in glass jars. Fresh cucumbers, preferably of the same size, are thoroughly washed, placed in jars, layered with spices and poured with boiling (but you can also cold - this is a cold way of pickling cucumbers) 5% salt solution (i.e. 50 g of salt per 1 liter of water). The cans are closed with tin lids boiled in water, but not rolled up, but placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and sealed with a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and keep well even at room temperature.

9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Products: For a three-liter jar: Cucumbers - how much will it take, tomatoes - how much will it take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp, bay leaf - to taste, pepper peas - to taste
onions - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., cherry, currant, oak leaves - 3-4 pcs., amaranth (shiritsa) - 1 sprig
At the bottom of a dry steamed jar, put dill, horseradish, 3-4 leaflets of cherries, currants, oak, a sprig of shirin (so that the cucumbers crunch up). Put cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water over with boiling water (1.5-2 liters) - be careful not to crack the jar. Roll up immediately, turn upside down and wrap until it cools completely.

10. The secret recipe for awesome cucumbers "Lick your fingers"
Products: Cucumbers - 4 kg, Parsley - 1 bunch, Sunflower oil - 1 cup (200 grams), Table vinegar 9% - 1 cup, Salt - 80 grams, Sugar - 1 cup, Ground black pepper - 1 dessert spoon, Garlic - 1 head.
4 kg of small cucumbers. Mine. Ponytails and noses can be trimmed slightly. Cut the larger cucumbers lengthwise into 4 parts. The smaller ones are cut in half lengthwise. We put the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not add a 100-gram glass to the top on your finger). Pour a glass of sugar, a dessert spoon of black ground pepper into the resulting pickle marinade. Cut the head of garlic into slices and into a saucepan. We are waiting for 4-6 hours. During this time, the cucumbers will let the juice go - in this mixture, pickling will take place. We take sterilized 0.5 liter jars and fill them with pieces of cucumbers: put the cucumbers vertically in the jar. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. We take it out, roll it up tightly. Put the cans upside down, wrap them in towels until they cool completely.

11. Pickled cucumber salad
An excellent recipe for cucumbers for the winter.
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 tsp. Spoon, Bay leaf - 1-2 pcs., Allspice - 2 peas, For the marinade (for 8 cans of 0.5 liters): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Table vinegar - 1 glass
0.5 liter cans with lids must be sterilized first. Wash the cucumbers. We peel the onions, 2-3 medium onions, 1 carrot are consumed for each jar. Cut the cucumbers across with centimeter washers. We also cut the onion into thin rings, and grate the carrots on a coarse grater. In each prepared jar, put one good garlic clove in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so, to the top of the can, alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve in it 75 g of salt (about 3/4 of a 100-gram glass), 150 g of sugar and add a glass of vinegar to the end. Pour the jars with boiling marinade, cover with lids and sterilize for 35 minutes at a low boil. We take it out, roll it up tightly, you can turn it over, but if you want to maintain a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover the pickled salad - let it cool until the next day.

12. Lightly salted cucumbers with vodka.
Ingredients: cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaves, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. salt.
Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put them in a saucepan, add the peppercorns and top with the cucumbers. Prepare a brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour the cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers "Spicy"
Ingredients: 1 kg of small cucumbers, 4-5 cloves of garlic, ½ hot pepper pod, a large bunch of dill, 6 tbsp. coarse salt
Take young and firm cucumbers, rinse. Cut off the ends from both sides. Wash the peppers and slice them lengthwise, clean out the seeds and cut across into thin strips. Place 2/3 of the total amount of dill and thinly sliced \u200b\u200bgarlic on the bottom of the jar. Then lay out the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Put salt on top of the dill, cover and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and refill the cucumbers with the resulting saline solution. Cover the jar with a saucer and place a small weight on it, such as a small jar of water. Leave the cucumbers at room temperature for 2 days.

14. Summer salad for the winter.
In a sterile jar (I have 1 liter), put 3-4 branches of dill and parsley (green) on the bottom, cut 1 clove of garlic, if you wish, you can put a ring of hot pepper, 1 medium-sized onion, cut into rings, 1 sweet pepper cut into strips ( I always take either yellow or orange pepper for a variety of colors), then cut the cucumbers, but not thinly, and the tomatoes (it is advisable to take the tomatoes strong, fleshy, well-brown so that they do not turn sour and turn into porridge). Tamp the vegetables a little when laying. Then put 4-5 pieces on top. allspice, 2 cloves, 2-3 bay leaves. Cooking the brine: for 2 liters of water 0.5 cups (250 g) of sugar, 3 tablespoons of salt without top, when it boils, pour 150 g of vinegar 9% and immediately pour the brine into the jars (this brine is enough for 4-5 liter jars) ... Then sterilize the cans for 7-8 minutes from the moment of boiling and immediately roll up.
In winter, when serving, pour the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour over with vegetable oil to taste.

15. Assorted marinated grandmother Sonya.
At 3 liters. jar: Marinade: 2 tablespoons salt, 6 tablespoons sugar, 100 g vinegar 9%
At the bottom of the jar we put a leaf of grapes, 1 sheet of cr. currants, 1 sheet black. currants, a bunch of dill with an inflorescence, 2 laurels. leaf, horseradish root (the size of an index finger), 1 hot pepper pod, 10 black peas. pepper, 2 cloves of garlic. We put vegetables in a jar (anything - cucumbers, tomatoes, onions, sweet peppers, cauliflower, white cabbage).
Pour 1150 ml of boiling water (1 liter 150 ml) into each jar. Let them stand for half an hour. Then pour all the water from the cans into a large saucepan (or two), add salt, sugar, vinegar, boil for 2-3 minutes. Now pour the marinade back into the jars, close the lids, turn it upside down and wrap it in a warm blanket.

Recipe # 1. As in a barrel

Ingredients: cucumbers, garlic, horseradish, dill, currant, cherry leaves, cloves, pepper and a sprig of tarragon. 2 tbsp. l. salt and 1 tbsp. l. sugar per liter of water.

Cooking process:

First, put all the additional ingredients and spices in the jar.
Put cucumbers soaked in water beforehand.
Fill with marinade and place the container on a plate. Cucumbers should ferment for three days. If you pour it with cold brine, then the fermentation will take longer.
Then we drain the brine separately. Rinse cucumbers in a jar twice with boiling water.
Strain the brine and set to boil for 15 minutes. Remember to skim off the lather. You can add a spoonful of sugar to sweeten the marinade a little.
Pour pickles with brine and roll them up.

Such cucumbers are very similar to barrel cucumbers, with a slightly pungent taste, salty and strong. They can be used for pickles and azu. They can be stored for more than one year.

Recipe number 2. Wonderful

There is a preservation of cucumbers for the winter without sterilization, which will not take much of your time.

Cooking process:

Soak cucumbers in boiled cold water for a couple of hours.
Put cucumbers in sterile jars, garlic, onions and chopped carrots on top. You can add dill or parsley.
Pour boiling water into a jar and leave for 10 minutes. Repeat this procedure again.
Then put salt, sugar and the rest of the ingredients in the jar. Pour in vinegar essence.
Pour boiling water for the third time and roll up. Wrap the jars so that they gradually cool down. Do not sterilize.

Recipe number 3. Pickled

Interestingly, this recipe for canned cucumbers is very similar to the store-bought recipe.

Ingredients per liter jar:

Small cucumbers, better gherkins;
Vinegar 9%
Dill, allspice, garlic;
1 tsp salt;
2 tsp Sahara.

Cooking process:

Put pre-soaked cucumbers in jars.
Pour vinegar, add dill, pepper and garlic.
Fill to the top with cold water.
Put salt and sugar in a container.
We put in a container with cool water and place on fire. After boiling, we count down five minutes.
We roll it up, be sure to turn it over and let it cool. Then we put it in the basement or refrigerator.

These cucumbers are very crispy.

Recipe number 4. Hungarian

Ingredients:

5 kilograms of cucumbers:
Vinegar 9% - half a liter;
Salt - 100 grams;
Water - 3.5 liters;
Sugar - 300 grams;
Allspice, cloves, mustard seeds.

All you need is to pour the marinade over the cucumbers and sterilize for 10 minutes. Cucumbers have a slightly tangy and slightly sweet taste.

Recipe number 5. Salted

Preserving cucumbers this way a little longer than usual, but the result is worth it!

Soak cucumbers overnight in cool water, then rinse under running water.
Place the cucumbers in a container such as a bucket or basin. We shift each layer with horseradish, currant leaves, dill, garlic, pepper.
Dissolve a spoonful of salt in a liter of water.
We fill our cucumbers completely and put oppression on top. We leave it for 4-5 days so that it is well salted.
Then we take out the cucumbers, discard the greens, and wash the cucumbers.
Pour the marinade into a saucepan and bring to a boil.
We put cucumbers in jars and fill them with brine three times. The third time we roll it up, be sure to turn it over and wrap it up.

Don't be alarmed if the brine is cloudy at first. After a while, the sediment will go to the bottom.

Recipe number 6. On mineral water

This recipe for preserving cucumbers is suitable for those who love sharp, lightly salted cucumbers. Moreover, it does not take much time.

Ingredients:

1 kg of cucumbers;
Garlic, dill;
3 tbsp. l. salt;
1 liter of sparkling water.

Cooking process:

We wash the cucumbers under the tap, cut off the tips.
Put dill and garlic in a jar, place cucumbers and cover with more dill.
Dissolve salt in sparkling water.
Fill the cucumbers with the solution, cover and put in the refrigerator.

In a day, the incredible cucumbers are ready. Can be eaten or refrigerated.

Recipe number 7. Crown

The origins of this cooking method go back to Bulgaria. This is a kind of assorted recipe. Canning cucumbers for the winter with tomatoes is absolutely a win-win option. Try to cook it, you will definitely like it.

Soak the cucumbers for six hours. Cut off the ends.
I wash the tomatoes well under running water.
At the bottom of the cans we put herbs and spices, which you consider necessary.
Put cucumbers and tomatoes in layers.
Fill with boiling water and leave for twenty minutes.
We merge. We put salt on one cylinder - 2 matchboxes - and sugar - 3 boxes.
Add to the jar 80% vinegar essence 1 tbsp. l.
Fill with boiling water, twist and wrap.

Recipe number 8. In korean

A spicy snack will come in handy for any table. The main thing is that you don't have to fool your head with cooking.

Cooking process:

Rub or chop the carrots.
Cut the washed cucumbers into 8 pieces lengthwise.
Mix carrots and cucumbers.
Add the rest of the ingredients and mix. Let it brew for four hours.
Arrange the cucumbers in jars and set to sterilize for 10 minutes. Roll up and send to heat.

Recipe number 9. Winter king

Cucumber preservation according to this recipe is very simple, and the salad is amazing! The taste of fresh cucumbers will last throughout the winter.

Ingredients:

Cucumbers - 5 kg;
Onions - 1 kg;
Any greens - 300 g;
Salt - 2 tablespoons;
Vinegar - 100 ml;
Black pepper.

Cooking process:

This amount of ingredients will make 6 liters of salad. Soak the cucumbers in water for an hour. Then we cut them into rings, half rings.
We cut the onion in the same way.
We mix onions, herbs and cucumbers, salt and let it brew for half an hour.
Mix sugar, pepper and vinegar in a saucepan. Add vegetables.
We put on a small fire, stir regularly.
As soon as the cucumbers change color, remove from heat and place in jars.
We fill the banks to the top. We roll it up, turn it over and under a fur coat.

Recipe number 10. In tomato

There are many options for preserving cucumbers for the winter, recipes can be the most original. But this method has been tested by time and by many gourmets.

Ingredients:

3.5 kg of cucumbers;
2 liters of tomato juice;
100 g of salt;
dill, horseradish, garlic, lavrushka;
bitter and sweet peppers.

Cooking process:

We put cucumbers cut into circles in sterile liter jars, add spices.
Fill with hot tomato juice.
Cover with lids and set to sterilize for 20 minutes.
We roll up the cans, turn them over and heat.

The dream of every housewife. To achieve the desired result, very many of them have to go through a difficult path of trial and error. But in fact, cooking crispy pickled cucumbers for the winter is not at all difficult, you just need to know a few important secrets.

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

Proven pickled cucumber recipes

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

Crispy pickled cucumbers (method number 1)

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

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

Cucumbers "Fragrant" (method number 2)

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

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

Pickled cucumbers (method number 3)

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

Preparation:
Wash herbs and cucumbers under running cold water. Put greens, garlic and pepper into small pieces at the bottom of the prepared jars. Then put the cucumbers tightly in the jar, add salt, sugar and vinegar directly to the jar and pour cold water. Then put the jar of cucumbers in a saucepan with cold water and bring to a boil over low heat. Roll up the cans 2-3 minutes after boiling. Cucumbers must remain green at the time of rolling. Turn the jars over, cover and leave to cool.

Crispy pickles with grated horseradish and tarragon

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

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

Cucumbers "Lemon"

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

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

Crispy pickled cucumbers in apple juice

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

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

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

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

Preparation:
Wash the cucumbers and cut off the ends, peel the seeds and cut into 4 pieces. Place dill, garlic, basil and peeled horseradish root at the bottom of the prepared jar. Then put the cucumbers and peppers tightly in the jar. For the marinade, add salt and sugar to the water, bring to a boil, remove from heat, add vinegar and pour cucumber jars with it. Cover and let sit for 15 minutes. When the time is up, drain the marinade and bring it to a boil again. Add coriander, peppercorns to the jar and pour the contents of the jars with hot marinade. Roll it up, turn it upside down, and put it away in a cool place the next day.

Crispy cucumbers marinated with mint leaves, onions and carrots

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

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

Cucumbers sweet and sour "Bulgarian style"

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

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

Pickled crispycucumbers "Coniferous aroma"

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

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

Crispy cucumbers with oak leaves

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

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

Pickled crispy cucumbers with oak bark

Ingredients (for 1 liter can):
medium-sized cucumbers,
2 cloves of garlic
½ horseradish leaf,
1 umbrella of dill,
2 cherry leaves,
1 black currant leaf,
3-4 peas of black pepper,
3-4 allspice peas,
½ hot pepper,
⅓ h. L. oak bark,
1.5 tsp salt,
1.5 tsp Sahara,
30 ml of table vinegar.

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

Pickled gherkins with cinnamon

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

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

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

Happy blanks!

Larisa Shuftaykina

Among the summer concerns of most owners, conservation takes almost the main place. Many people make preparations for the winter from personally grown or purchased cucumbers. Almost everyone has secrets and best recipes in stock!

Choosing the right cucumbers

In order for cucumbers harvested in the winter to please with a rich, juicy taste and aroma, it is important to correctly approach each stage of canning. You need to start by choosing vegetables. It is difficult not only for a novice summer resident, but also for an experienced owner not to get confused among the variety of varieties and hybrids. Simple recommendations will help both to choose the right cucumbers.

It is very important to choose fresh and young cucumbers for preservation.

Regardless of whether you are picking cucumbers from your own garden or buying them from the market, do it in the morning. This will keep them as fresh as possible.
Slightly dirty vegetables are best. If the cucumbers were washed to give them a "marketable appearance", they could be inadvertently crushed or scratched. In a damaged vegetable, fermentation processes can easily begin. Outwardly, you are unlikely to determine this, but as a result, you will not get crispy cucumbers from a liter jar (or other container).
Check the cucumbers by touch. If they are strong and firm, then they are not sluggish and juicy.
Dark green cucumbers are suitable for preservation. The lighter the vegetable, the younger it is. Make sure it is free of any yellow spots.

Better to cover small vegetables whole

Size is also important. For pickling, it is worth picking cucumbers 7-12 cm long. They are a real delight, they have a delicate taste, and the seeds in them have not yet ripened completely. The best option for pickling is gherkins, up to 9 cm in length.
The skin should be thin. The marinade is poorly absorbed through the thick peel. Press lightly on the fetus with your fingernail. Does the skin break quickly? This means that cucumbers can be safely cooked for the winter.
When choosing cucumbers for a can, give preference to specimens with black thorns.

Preparing cucumbers for conservation

Having bought suitable vegetables or collecting them from a summer cottage, do not delay preserving (this applies not only to cucumbers, but also to, and any vegetables). Cucumbers quickly become lethargic from the heat. This is natural, because 95-97% of them consist of moisture, and under the influence of the sun it evaporates. These cucumbers will not be crispy.

In order for the cucumbers to become fresh, they need to be soaked in cold clean water for a couple of hours

Water will help to restore its former freshness. Carefully so as not to damage the skin, wash the cucumbers and completely fill them with cold water. The minimum time is 2 hours, the maximum time is 10 hours. Be sure to change the water every 2 hours.

Attention! It is important not to soak the cucumbers for more than 10 hours. If white, like soapy spots, appear on the water, immediately remove the vegetables and rinse them with running water.

It is believed that steeping cucumbers makes them crispy and removes about 15% of nitrates. For this, it is recommended to carry out the procedure in a sunny place using transparent dishes. Sunlight helps to rid vegetables of harmful substances faster.

There is an opinion that cucumbers must be trimmed without fail. Many are sure that it is in them that the most nitrates are. There are no unambiguous recipes and recommendations here, this is a matter of personal taste and habit.

Cooking brine and marinade

After processing the cucumbers, it's time to start cooking the marinade or pickle. The difference between formulations and recipes is that vinegar is used for the marinade. Thanks to him, vegetables are stored longer, which is important when preserving for the winter. However, it is worth remembering that too sour taste is not recommended for people with gastrointestinal diseases.

Prepare the marinade so that all loose components are completely dissolved in it

For the marinade, 50 g of salt and 2 times less sugar should be combined in 1 liter of water. After boiling, add about 80-100 g of vinegar (9%). Fill jars of vegetables with hot liquid.

The brine according to the classic recipes is prepared as follows: add 50 g of salt to 1 liter of water. After boiling, cook it for another 3-4 minutes. According to different recipes, herbs and spices can be added to the brine. Cucumbers are poured with both hot and chilled liquid.

Advice. If you stick with the first option, you can try the cucumbers right after the brine has cooled. By pouring cold liquid over vegetables, you will wait a little longer for the finished product (about 24 hours). However, canned cucumbers will retain their beautiful, natural green color longer.

An old recipe for crispy cucumbers

For the marinade you will need to take:

water - 5 l;
salt - 10 tbsp. l .;
sugar - 20 tbsp. l .;
vinegar (9%) - 0.5 l.

Advice. Take less water (unless you marinate too many canned cucumbers at a time). The ratio of the ingredients remains the same. For example, for 2 liters of water, you will need 4 tablespoons of salt, 8 tablespoons of sugar and a glass (200 ml) of vinegar.

Crispy cucumbers are a great snack for a winter table

Also, stock up on spices. For 1 liter of water:

one leaf of horseradish and one laurel;
1 large clove of garlic;
5 black peppercorns;
1 medium inflorescence ("umbrella") of dill;
bitter pepper - not for everybody.

The harvesting process for the winter looks like this:

Pour small cucumbers with cold water for 8-10 hours. Remove the tips.
Pour boiling water or steam over containers. It is convenient to take, for example, liter cans.
Place spices in each of them.
Boil water in a saucepan. Using a colander, dip a few cucumbers in boiling water. Time - 30-40 seconds for each party. Then immediately place the cucumbers in jars (vertically).
Cook the marinade and fill the containers with it. Cover with lids.
After 5 minutes, it is necessary to drain the liquid, boil it again and pour it into the jars.
After repeating this procedure three times, roll up the jars and turn over. Let it cool.

Arrange vegetables so that the jars are full

Cucumbers marinated in this way are a true delight: crispy, with almost no vinegar aftertaste. You can add more or less horseradish, garlic, pepper, adding a spicy or pungent flavor to the canned vegetables.

Cucumbers marinated with citric acid

Using citric acid instead of the traditional vinegar in marinade recipes will give you a softer taste. Delight, and more!

You will need:

cucumbers - 2 kg;
horseradish, cherry, black currant leaves;
dill;
garlic (about the head).

Boil the marinade from 1.5 liters of water. After boiling, add to it:

sugar - 100 g;
salt - 2 tbsp. l .;
citric acid - 2 tsp;
black pepper - a quarter teaspoon.

Cook until all ingredients are dissolved.

Be sure to put some of the spices on the bottom of the jar and some on top

How to cook:

Remove the tips of the washed cucumbers. Place the vegetables in jars that already contain garlic and leaves.
Cover the cucumbers with hot marinade. Wait for the jars to get warm.
Drain the liquid into a saucepan. Let it boil again. Fill the jars with the marinade. Cap them and keep warm. For this purpose, the banks can be covered, for example, with a blanket. Wait for them to cool completely.

Advice. Try canned zucchini using the same recipe.

Trouble-free way of pickling cucumbers

Prepare the following ingredients:

cucumbers (preferably small) - 1 kg;
water - 2 l;
salt - 2 tbsp. l .;
garlic - 1 to 3 cloves (to taste);
a bunch of dill.

Garlic will give the pickle a very spicy flavor if you add more of it.

Cooking steps:

Boil the brine: dissolve the salt in boiled water. Let it cool to room temperature.
Place the herbs and garlic in a large jar or enamel pot. Then lay out the cucumbers. Alternate layers until the dishes are full.
Fill the cucumbers with brine to the top, cover with a saucer. You can press down with a weight so that the vegetables are covered with liquid.
Place in a dark place. After 1-2 days, the gourmet will be ready: lightly salted cucumbers. If you want a more acidic snack, wait 5 days.
As soon as the cucumbers are to your liking, stop the fermentation process. Place the lid on the dishes and place in the refrigerator.

Spices for preparation, as well as vegetables, must be thoroughly washed.

Nuance. Pickled cucumbers according to this recipe can be harvested in the winter and stored without a refrigerator. To do this, wait until the end of fermentation (after about 10-14 days, bubbles will not appear). Drain the brine, boil, cool to room temperature. Then pour it into one-liter jars, cork, put canned cucumbers in a dark place.

Overripe cucumber salad

It is known that overripe fruits are not suitable for canning. But not according to this recipe! Try this savory delicious salad and see for yourself.

Take these products:

overripe cucumbers - 1 kg;
water - 1 l;
vinegar 9% - 150 ml;
salt - 20 g;
sugar - 3-8 tbsp. l. (taste);
garlic - 2-3 cloves;
mustard - 2 tbsp. l .;
horseradish root - a small piece, to taste.

If the cucumbers are overripe, then cover the salad by peeling the peel and removing the seeds

Steps for preparing salad:

Wash cucumbers, cut and peel.
Stir in salt and refrigerate for 10-12 hours.
Drain the drained juice, cut the vegetables themselves into quarters.
Arrange in jars, shifting them with horseradish and garlic.
Prepare the marinade: Boil water with vinegar, sugar and mustard. Pour over cucumbers.
Place containers for preservation in boiling water and sterilize. For liter cans, 15-20 minutes is enough, for a volume of 3 liters - 30-35 minutes. Cap and store cold all winter.

There are a huge number of options for pickling and pickling cucumbers in the winter. You can choose the most delicious, successful and suitable for yourself only by experimenting and constantly replenishing your piggy bank of recipes.