How to pickle sliced cucumbers. Recipe for cut cucumbers in Finnish for the winter in jars

28.08.2019 Preparations for the winter

This year there were so many cucumbers in the dacha that we no longer knew what to do with them. At first, they rejoiced at the rich harvest, and then they began to distribute to friends and neighbors. What kind of pickles I didn’t close: pickles, and pickles, and with peppers, and with tomatoes, salads and spicy snacks - in a word, I gave free rein to my culinary imagination.
But separately I want to highlight a wonderful salad, which I made for the first time. As it turned out, it is prepared simply, without sterilization and fillings, and the taste is excellent. This neighbor, in exchange for a bucket of cucumbers, shared a jar of such a salad and, of course, the recipe itself.
I didn’t even think that cucumbers could be cooked like that, and what’s interesting is that they stood with Lyudmila Andreevna for a whole year in an ordinary basement and did not deteriorate at all. Chopped cucumbers for the winter, a recipe without sterilization with garlic were excellent. Recently I climbed on the Internet and found this interesting one.
So now I have another wonderful recipe for a delicious snack in my piggy bank. Indeed, in winter it is so pleasant to open a jar of salad and feel the freshness of vegetables, as if only from the garden.
For such an appetizer, you can take different, even "unformatted" cucumbers for pickling, anyway we will cut them into slices. In order to give them the desired taste and piquancy, mix chopped cucumbers with chopped onions and garlic. Add salt and sugar sand, as well as table vinegar to the salad and leave the mixture to marinate for about 12 hours. Then simply transfer it to sterilized jars and close the lids. If you don’t have time for preparations, then cook at least

.
Ingredients:

- the fruit of pickled cucumber varieties - 3 kg.,
- fresh garlic - 250 gr.,
- turnip onion - 250 gr.,
- granulated sugar - 250 gr.,
- kitchen salt - 100 gr.,
- table vinegar (9%) - 150 ml.

We sort the cucumbers and wash them with cool water. Let them dry, then cut off the tips on both sides and cut the fruit into slices about 0.5-1 cm wide.

Wash the peeled onion and cut into thin half rings.

We clean the garlic from the husk, then chop it with a garlic crusher or grater.

In a bowl, mix cucumber slices with chopped onion and garlic. Add salt, as well as sand, sugar and table vinegar.

Mix well and leave to marinate for 12 hours.

Next, we shift the salad into clean (necessarily processed) still hot jars. At the same time, lightly tamp the salad so that it is in a jar along with the juice.
If desired, you can add a spoonful of vegetable oil or vodka on top of the snack.
We quickly roll up the jars with lids, warm them with a blanket, and after a couple of days we put the cucumbers cut into circles for the winter in the basement for storage. In the end, I want to share with you my most favorite cucumber salad, it is even called very appetizing -

Cooking cucumbers for the winter is easier than it seems at first glance. Even a child can cope with this - with a proven and detailed recipe with step-by-step photos.

The five most commonly used ingredients in cucumber recipes for the winter are:

To begin with, decide on a set of products: what, in addition to cucumbers, will be included in the dish. Then choose its type: salad, whole billet or slices, marinade or pickle. Due to their taste, cucumbers can be used in the vast majority of homemade preparations. They go well with products such as:

tomatoes
zucchini
bell pepper
garlic

You can fill the dish with any herbs and spices. The most popular: dill, parsley, black and allspice, cloves. Sugar is used not only as a preservative, but also as a flavor enhancer. It is only important not to overdo it and not over-sweeten the marinade.

Five of the fastest cucumber recipes for the winter:

As for the marinade: it is always based on vinegar. Usually it is a 9 percent canteen. In rare cases, another is required - this will be described in the recipes.

Cucumbers cut into slices are never peeled. Don't skimp on twists

of this product - choose the freshest, most delicious cucumbers with delicate skin and pleasant aroma. At the exit, you will get an awesome appetizer that you can immediately lay out on the festive table.

Winter preparations from salad varieties of cucumbers are loved in many families, such cucumbers are salted and pickled both in their pure form and with the addition of cabbage, carrots or peppers. Why is it worth cooking chopped pickled cucumbers with onions? Firstly, the cooking process is simple, does not require sterilization, the taste of cucumbers is not sharp, the vinegar is clearly not felt in the workpiece, and secondly, onions from such jars are great for various salads, and many simply choose it from the workpiece in the first place. queue.

Often housewives believe that if cucumbers are pickled in slices, then slightly spoiled fruits can be used, removing the stale part, and this is fundamentally wrong! Jars with such cucumbers will “explode”, and the brine will become cloudy and sour, so you need to take only fresh and high-quality ingredients.

This recipe is for liter jars.

To prepare one liter jar of pickled chopped cucumbers, you need to prepare:

about 1 kg of salad cucumbers;

two heads of medium-sized onions;

7 small cloves of garlic;

horseradish leaves;

a couple of dill umbrellas;

1-2 cherry leaves;

5 black peppercorns;

1 pea allspice.

400 ml of water;

20 g of sugar;

50 ml apple cider vinegar 6%.

Recipe for Pickled Cucumbers with Apple Cider Vinegar:

1. Wash cucumbers, cut into thin circles and put in a cup. Pour 1 tablespoon of salt without a slide, mix and put in a cool place for 12 hours.

2. Rinse and sterilize the jars thoroughly. There are a lot of sterilization methods, you can choose the one that is convenient for you.

3. Rinse and dry the greens, peel the garlic and onion, cut the onion into thin rings.

4. Drain the resulting juice from cucumbers salted for 12 hours.

5. Put horseradish and cherry leaves, a little garlic, dill and peppercorns on the bottom in dry jars.

7. Boil the water for the marinade, add salt, sugar to the boiling water and stir until completely dissolved, pour in the vinegar.

8. Pour the cucumbers in the jar with hot marinade and immediately roll up the jars.

Banks should cool at room temperature, and then you can store them in a dark and cool place. After three to four weeks, onions and cucumbers will be well marinated, they can be served at the table, and if long storage is required, then conservation will stand until spring.

To make chopped pickled cucumbers spicier and spicier, add half a pod of hot red pepper, cut into circles, in a jar.

Anastasia Dvornikova (honeybuny) specially for the site

Ingredients

cucumbers - 1.5 -1.8 kg

onion - 1 small head per jar, optional

garlic - 1 clove or to taste

dill umbrellas with stems - 1 piece of small size

black pepper and allspice - 2-3 peas each

bay leaf - 1 pc small

if desired, additionally coriander seeds, cloves

for the marinade

Water -1 liter

salt - 2 tablespoons with a slide (60 gr)

sugar - 3 tablespoons (75 g) or to taste (you can take more for a sweet marinade)

vinegar 9% - 30-50 ml (2-3 tablespoons)

vegetable oil - 1-2 tablespoons, optional

How do we do

1 We will fill the jars with this.

2 And this - pour 😉

3 Soak cucumbers in cold water for a couple of hours. If the cucumbers are sluggish - for a longer time. Wash thoroughly after soaking.

4 While the cucumbers are restoring their consistency, prepare the container. The jars are thoroughly washed with baking soda, rinsed no less thoroughly with running water and sterilized in any way convenient for you - in boiling water, or steam, or dried in an oven at a temperature of 100 degrees. We also sterilize the lids.

5 At the bottom of the prepared jars, put peeled and chopped onions (half rings), peeled garlic cloves, washed dill umbrellas with stems (can be replaced with dill seeds), peppercorns, bay leaf.

6 Cucumbers cut into thick rings (2-3 cm) or at your discretion, but thicker than a salad. In principle, you can cut even larger, up to halves, or slices along the length of cucumbers - the result will be the same. Cucumbers with yellowish skin are best peeled. For the beauty of perception, you can cut the peel from cucumbers in strips, like ours 🙂

7 Pack cucumbers tightly into jars.

8 Prepare the marinade. Bring water to a boil, add salt and sugar, boil until they are completely dissolved.

9 Then add vegetable oil and vinegar. We taste the marinade - at this stage it can still be adjusted if desired, and the cucumbers will have the same.

10 We are going to sterilize cucumbers, so immediately, without steaming, fill the filled jars with hot marinade. In case the marinade was not enough to the top of the jars, add boiling water. Banks that are not completely filled should not be rolled up.

11 Set the jars in a spacious pot filled with hot water. The water level should be 1-1.5 cm below the neck of the jars - add hot water to the pot to the desired level. We cover the jars with lids and sterilize from the moment the water boils.

12 Then we tightly roll up the lids and turn the cans on the lid.

13 We leave our preservation to cool to room temperature in a draft-free room, after which we place it in a pantry for storage, where there are no sudden changes in temperature and direct sunlight.

14 If you do not want to sterilize, we act a little differently. Pour the filled jars with boiling water, let them stand until they can be picked up, close the lid with holes for draining the liquid, drain the water into the pan, and it is desirable to estimate the volume of the drained liquid. We cook the marinade on it, adding salt and sugar in accordance with the volume, or just to taste, bring the marinade to a boil, boil, remove the foam, add a little boiling water so that the marinade is enough, oil and vinegar, and pour the steamed cucumbers with boiling marinade. After that, the jars can not be sterilized, except for complete reliability, wrap them until they cool. However, remember that the longer the cucumbers are in the hot marinade, the less likely they are to remain crispy 🙂

How soon do you want to open the jars and taste the contents? We opened in a week - good. If you hold out until autumn, it will be even better 🙂

Good luck and bon appetit!

This year there were so many cucumbers in the dacha that we no longer knew what to do with them. At first, they rejoiced at the rich harvest, and then they began to distribute to friends and neighbors. What kind of pickles I didn’t close: pickles, and pickles, and with peppers, and with tomatoes, salads and spicy snacks - in a word, I gave free rein to my culinary imagination.
But separately I want to highlight a wonderful salad, which I made for the first time. As it turned out, it is prepared simply, without sterilization and fillings, and the taste is excellent. This neighbor, in exchange for a bucket of cucumbers, shared a jar of such a salad and, of course, the recipe itself.
I didn’t even think that cucumbers could be cooked like that, and what’s interesting is that they stood with Lyudmila Andreevna for a whole year in an ordinary basement and did not deteriorate at all. Chopped cucumbers for the winter, a recipe without sterilization with garlic were excellent. Recently I climbed on the Internet and found this interesting.
So now in my piggy bank there is another wonderful recipe for a delicious snack. Indeed, in winter it is so pleasant to open a jar of salad and feel the freshness of vegetables, as if only from the garden.
For such an appetizer, you can take different, even "unformatted" cucumbers for pickling, anyway we will cut them into slices. In order to give them the desired taste and piquancy, mix chopped cucumbers with chopped onions and garlic. Add salt and sugar sand, as well as table vinegar to the salad and leave the mixture to marinate for about 12 hours. Then simply transfer it to sterilized jars and close the lids. If you don’t have time for preparations, then cook at least

.
Ingredients:

- the fruit of pickled cucumber varieties - 3 kg.,
- fresh garlic - 250 gr.,
- turnip onion - 250 gr.,
- granulated sugar - 250 gr.,
- kitchen salt - 100 gr.,
- table vinegar (9%) - 150 ml.

If you like cucumber slices, then here is another recipe.

Often, when harvesting, you can encounter cucumbers that are “irregularly shaped” or already yellowed.

For cooking you will need (based on a 3-liter jar)
5 garlic cloves
3 pieces of dill florets
5 currant leaves
1 sheet of horseradish
10 pieces of black peppercorns (or a piece of hot pepper).
For filling:
1 liter of water
100 grams of sugar
70 grams of salt
45 ml 9 vinegar

Before cooking, soak cucumbers in cold water for 5-6 hours, then they will not be bitter. Cut well-washed cucumbers into slices. Put spices on the bottom of the jar, and mugs of cucumbers on top.

Prepare the marinade (boil water with sugar and salt, pour in the vinegar after removing it from the heat) and immediately pour it over the chopped cucumbers. Cover jars with lids and seal tightly.

Turn them over and wrap them in a blanket until they cool. In winter, cucumbers prepared in this way will only be enough to open, present immediately to the table.

Do you like crispy pickled cucumbers? We really want to bring to your attention amazing recipes for pickled cucumbers for the winter, which even avid gourmets will like.

Such a dish will decorate any festive feast, family dinner. It can be served with the second, meat, fish dishes, or you can just crunch, enjoying the spicy and fragrant taste.

Pickled cucumbers stuffed with herbs and carrots

If you are a lover of pickled goodies and are reading this recipe, then you have found what you were looking for. Feel free to act without even thinking. The recipe has been verified and recorded in a home cookbook. The advantage of these crunchy stuffed pickles is that the cucumbers are ready to eat after 5-6 hours, although they are already delicious in a couple of hours.

Imagine stuffed pickled cucumbers, boiled potatoes. It's so delicious! I propose to prepare a small portion of these delicious pickled cucumbers for testing. So, let's get down to action.

Ingredients:

cucumbers 1 kg;
1 small carrot;
celery 0.5 bunch;
parsley 0.5 bunch;
garlic 10 cloves

for the marinade:

water 1 liter
sugar 1 glass;
salt 2 tablespoons;
vinegar 1/3 cup;
bay leaf 4 pieces;
black peppercorns 6 pieces;
allspice black pepper 6 peas;
carnation 3 buds;
mustard seeds 1 tablespoon.

Recipe for Stuffed Pickled Cucumbers:

It is convenient to take young cucumbers so that there are fewer seeds, rinse and dry. Now let's prepare the marinade. Pour the right amount of water, salt, sugar into a heat-resistant deep container. Bring to a boil. We introduce vinegar 9% and all the spices indicated in the recipe. Stir and bring to a boil again. Pour cucumbers with boiling marinade. Leave them in the solution until they cool completely.

While the cucumbers are marinating, prepare the filling. Wash and dry all vegetables. Finely chop the greens, grate the carrots for Korean carrots, you can use the usual large ones, finely chop the garlic. Combine all ingredients and mix.

Cucumbers are infused and completely cooled.

We take out the vegetables from the marinade, make longitudinal cuts, without cutting to the bottom. Stuff with prepared stuffing. We will do this with all cucumbers.

We place it again in the marinade and insist 5-6 hours at room temperature. After a certain time, our pickled cucumbers stuffed with herbs and carrots are ready. Store in the refrigerator until required.

Cook with pleasure!

Chopped pickled cucumbers

A very easy way to preserve pickled cucumbers. It is desirable to take vegetables small, with soft, not pronounced bones.

Cucumbers are pickled for the winter already cut into slices, for cutting it is better to use a corrugated vegetable cutter or use a food processor. The taste of cucumbers is lightly salted with a pungent tint and aroma of garlic. The structure of pickled cucumbers is crispy and dense.

Not being too lazy to make such a simple blank, opening another jar of crispy and fragrant cucumbers in winter, you will be delighted with the results of your labors.

Sliced pickled cucumber recipe is good both for main dishes and for use in salads.

Ingredients for preparing chopped pickled cucumbers for 4 half-liter jars.

Ingredients:

cucumbers - 1 kg;
garlic - 8 cloves;
hot pepper in a pod;
dill - twigs;
bay leaf - 4-6 pieces;
allspice - 20 pcs.;
water - 1 l;
vinegar - 60 ml;
salt - 35 g;
sugar - 50 g.

Recipe for pickled pickled cucumbers:

In order for the cucumbers to turn out crispy, they must be washed and left in cold water to soak for a couple of hours. Then we take out the cucumbers and cut them into rings about 4-5 mm thick.

Half-liter jars are thoroughly washed, dried and placed on the bottom of each of them an equal amount of bay leaf, garlic cloves - whole or chopped, dill, allspice and a few rings of finely chopped capsicum. If you do not want cucumbers to be spicy, you can do without pepper.

Lay sliced cucumbers on top of fresh spices.

To prepare the marinade, you need to measure the right amount of water and add salt and sugar to it, bring to a boil, reduce the heat and pour in the vinegar.

After a minute, remove from heat and pour jars of cucumbers with ready-made marinade.

We cover the finished jars with lids and place them in a wide pan with hot water at the bottom, which is a sterilization stand in the form of an aluminum grill. For the same purpose, you can use a ceramic plate by lowering it to the bottom of the pan.

We sterilize jars with cucumbers in boiling water for 8-10 minutes, after which we carefully take out the jars and, using the seaming key, close them.

In order to further sterilize the lid, it is necessary to turn over the freshly sealed jars and put them on the lid until they cool completely.

We remove jars of pickled cucumbers in a cool place until winter.

Crispy pickled cucumbers for the winter

Many housewives remember summer not only as a long-awaited vacation, but also as “hot” weekdays. And "hot" in connection with preparations for the winter. No matter how much we would like to take a break from the winter, to warm up with the sun, but as they say: “Prepare the sleigh in the summer!”. Indeed, if we do not try to harvest and prepare it for the winter, then we will be left without delicious pickled cucumbers, tomatoes and other vegetables. And this will be so missed on cold evenings or at festive dinners. After all, many will want to taste a crispy, pickled cucumber.

It is on this occasion that we have gathered you today, for sure you are looking for crispy and juicy pickled cucumbers. We will gladly offer it to you.

Ingredients:

for a 3 liter jar:

salt - 50 g;
sugar - 1 tsp;
vinegar 9% - 50 g;
cucumbers - 1.8 kg;
chopped horseradish leaves - 5.4 g;
cherry leaves - 5-6 pieces;
dill - 150 g;
parsley - 6 g;
bitter capsicum - 0.6 g;
bay leaf - 2 pcs.;
garlic - 8 cloves;
black allspice - 4 pcs.

Recipe for pickled cucumbers for the winter:

For pickling cucumbers, we will select medium-sized fruits, plucked shortly before canning. If you use purchased cucumbers, then check them for density. If they are already slightly lethargic, discard these fruits and go in search of fresh ones.

Rinse cucumbers thoroughly and soak in cold water for a day. Then we rinse again in water and begin their preparation - pickling. Put the spices in a clean, dry jar. We will send to the bottom - bay leaf, dill, ground black pepper. (Part of what is listed in the ingredients).

Then we peel the garlic from the husk and send a couple of cloves down to the bottom of the jar.

Then cut the hot pepper into thin slices. We determine its amount to your taste, it depends on how spicy cucumbers you want to get.

We also finely chop the leaves of green horseradish and rinse the cherry leaves well. The latter (cherry leaves) will give a special flavor to the roll.

We put cucumbers beautifully in a jar (vertically) and add the garlic that remains, parsley and other spices, which are indicated in the ingredients, on top.

Pour boiling water over the cucumbers, set aside for 20 minutes, covered with a lid. Then we drain the water and again fill them with boiling water for the same time.

After draining the second water, add salt, sugar and vinegar to the jar.

We pour boiling water. Close the lid, cork the pickled cucumbers.

Let's send them to a warm place to cool completely.

Pickled cucumbers are ready! Bon appetit!

Pickled cucumbers with tomatoes for the winter

On a frosty winter evening, there is so little warmth and sun, you want to please your family and friends with an abundance of colors on the table. Therefore, since the summer it is worth thinking about rainbow surprises from a two-liter jar.

We offer to close the pickled cucumbers recipe with colorful tomatoes and interesting spices, among which you can even find cranberries, which will add spice to our culinary experiment with pickled cucumbers for the winter with tomatoes.

Ingredients:

for a 2 liter jar:

cucumbers - 7 pieces;
tomatoes - 10 pieces (the amount depends on the size of the vegetables);
Bulgarian pepper (or hot) - 0.5 pieces;
dill umbrellas - 2 pieces;
garlic - 5-7 cloves;
horseradish leaves - cover the bottom;
black peppercorns - 4 pieces;
bay leaf - 1 piece;
parsley - a couple of branches;
cumin seeds - 0.5 tsp. spoons;
lingonberries - a handful;
apple cider vinegar - 70 ml;
salt - 35 g;
granulated sugar - 45 g.

Recipe for pickled cucumbers with tomatoes for the winter:

First you need to prepare jars and lids: wash with soda and rinse well. Cover the lids with boiling water. Sterilize jars for 10 minutes for a couple.

At the bottom of the prepared jar, put a couple of dill umbrellas, a piece of horseradish leaf and garlic.

Cucumbers and tomatoes must first be washed. Next, put cucumbers vertically in a jar, put tomatoes tightly on top of them. To create a rainbow mood in winter, we take tomatoes of different colors. The recipe uses four types: yellow, pink, red and burgundy.

Fill the jars with boiling water, cover with a lid and wrap in a towel for 10-15 minutes.

While the vegetables are warming up, prepare the ingredients for the marinade: granulated sugar, salt and vinegar. To soften the effect of vinegar on the stomach, it is better to use apple cider vinegar.

Now it's time to prepare the marinade. To do this, drain the water from the jar into a saucepan and put on fire. Bring to a boil, add prepared salt and sugar. Let it simmer on fire for 2 minutes. In the meantime, put bay leaves, peppercorns, cumin seeds, parsley, half a bell pepper (cut into slices) and a handful of lingonberries in a jar. Only the first two ingredients are mandatory, while the rest will enhance the taste characteristics and decorate the preservation. You can also add hot peppers in small quantities.

2 minutes have passed, pour vinegar into the pan, mix, remove from heat and pour the finished marinade into the jar to the brim.

We twist the jar with a lid until it stops.

Turn over and cover with a towel for a day. After cooling, the jars are stored in a cool place.

So the winter delicacy is ready, pickled cucumbers with tomatoes.

Bon appetit!

Cucumbers for the winter

Pickled and salted, canned cucumbers for the winter are one of the most beloved and popular blanks among housewives. Without pickles and canned cucumbers, one cannot imagine a hearty appetizing dinner, some pickled soups, as well as salads loved by everyone like Olivier. Cucumbers can be harvested in different ways - add spicy spices or garlic there, make them spicy or even almost sweet. But for almost all methods of pickling cucumbers, it is best to follow a few rules.

For pickling, canning or pickling cucumbers, it is better to choose small cucumbers.
Before pickling cucumbers, it is recommended to soak cucumbers in ice water for several hours - they will be very crispy in a jar.
Cucumber spines must be black. You don’t even have to try to pickle cucumbers with white thorns, such jars are guaranteed to explode.
To prevent the jar from “exploding”, it is recommended to add dry mustard seeds or aspirin there.
For taste, it is recommended to add horseradish to cucumbers, in addition, such cucumbers do not tend to deteriorate.
If you want to make a cucumber salad for the winter, then you can take cucumbers of any size, as long as they are crispy.

Cucumbers for the winter, recipes

If you want to cook incredibly tasty and crispy cucumbers for the winter, you will definitely like this recipe.

Ingredients:

small cucumbers up to 8 cm in length - 1 kilogram;
filtered drinking water - one glass;
vinegar at 6% - one glass;
hot pepper - one small pod;
bulbs - 2 pieces;
garlic - 6 cloves of garlic;
coarse salt - one tablespoon of salt.

Recipe:

The onion should be peeled and cut into small thin rings. After that, you need to peel all the garlic, cut it as small as possible. Then you need to take the Bulgarian pepper, cut it very finely. Peppers need to be washed, and then cut the pod lengthwise into two parts. Remove the seeds and cut the pepper into small pieces. All cucumbers must first be washed in running water, and then soaked in water where ice cubes float for one to two hours. After that, you need to take half-liter or sterilized jars, put the cucumbers there, carefully shifting them with pepper and onions, as well as garlic. Then you need to pour one glass of water into the saucepan, wait until everything boils, and then add salt and vinegar there. Turn off the marinade, and

wait until everything cools down. The pickle that you have turned out, you need to pour all the cucumbers in the jars. Cover it all with a sterilized lid, and then roll it up.

Cucumber salad for the winter

Ingredients:

one kilogram of cucumbers;
carrots - 2 pieces;
sweet peppers - 2 pieces;
bulbs - 5 pieces;
garlic - one large head;
salt - half a tablespoon of salt;
citric acid - a teaspoon;
dill - one bunch.

Recipe:

You need to take cucumbers and clean them from both seeds and skin. After that, you need to cut or chop everything on a grater.

Now you need to peel the peppers, carrots and onions, the thinner you cut, the better. All vegetables will need to be mixed, and then add dill, a little salt and a little citric acid. Let these ingredients sit at room temperature for about one hour. Next, you will need to mix all the vegetables, put on fire, wait until everything boils. As it boils, you need to reduce the heat, and then cook the salad for about 15 minutes. After that, you will need to transfer everything into sterilized jars, roll up and turn over, wrap. As all the banks have cooled, it will be possible to take them out into the cold.

Cucumbers for the winter - recipes for "Bulgarian" cucumbers

Ingredients:

cucumbers - 10 kilograms;
onion - 1 kilogram;
sweet red pepper - 2 kilograms;
celery - 400 grams;
parsley - 400 grams;
fresh dill greens - 600 grams;
table vinegar - 4.8 liters;
salt - 800 grams;
granulated sugar - 800 grams;
black pepper - 40 grams;
garlic - 400 grams;
horseradish root - 400 grams.

Recipe:

You need to wash the cucumbers very well. Leave them in the water for about 6-8 hours so that they are nourished and then more crunchy. Then you need to take them and cut them into small circles of 5 mm thick. Onions should be peeled and cut into small rings. Now wash the pepper, dry it and eat it lengthwise, remove the seeds. Strips should be up to 4 mm. After that, you need to take parsley and celery root, dill, peel and cut everything into pieces of 10 cm in length. Horseradish root should be peeled and cut into small cubes. Then you need to take the jars that you sterilized, put the cucumbers that you sterilized in advance. Then you need to take seasonings, onions, which you cut very finely in advance, and then pour all this with a dressing made from salt, peppers, vinegar and granulated sugar. As soon as everything boils, it's tedious to take the finished marinade and pour it into jars.

Jars with cucumbers must be put on sterilization and wait about 15 minutes. As this time passes, you need to roll up and turn the containers over, wrap them up to cool.

Tomatoes and cucumbers for the winter - a delicious assortment

Tomatoes and cucumbers for the winter are one of the most elegant preparations.

Ingredients:

tomatoes - 1 kilogram;
cucumbers - 1 kilogram;
garlic - 6 cloves;
dill seeds - add as desired;
table vinegar at 9% - 2 tablespoons;
granulated sugar - 2 tablespoons;
salt - 2.5 tablespoons.

Recipe:

In order to prepare such an assortment of cucumber-tomatoes for the winter, you can take not only seeds, but also fresh dill - it also turns out incredibly fragrant. You can also add garlic. Since both tomatoes and cucumbers will be filled with boiling marinade, they must first be soaked in ice water. Three hours is usually sufficient. All cucumbers need to cut off the tips first.

Cucumbers are placed in sterilized jars up to about half. Now it's the turn of the garlic - we clean it and put it directly on the cucumbers, usually 5 cloves are enough. Then lay out the tomatoes. As soon as they put it, you can pour boiling water over all the vegetables to the brim.

We leave the jars to stand for about 15 minutes, while at this time we put the sugar and salt with dill into the pan. We also drain the marinade there, wait until it boils, then pour it back into the jars. Add vinegar to each jar - 2 tablespoons each - and roll up.

Salad tomatoes cucumbers for the winter

Tomato and cucumber salad for the winter is an equally popular preparation. Cooking it is not difficult, try using this recipe.

Ingredients:

tomatoes - you can take red or green, it doesn't matter;
cucumbers - you can take any size, the main thing is that they are dense;
onions - to taste;
sweet bell pepper (you can also take hot peppers if you wish);
black peppercorns - 5 pieces;
bay leaf - one piece;
salt - 2 teaspoons;
granulated sugar - 2 teaspoons;
70% vinegar essence - one and a half teaspoons;
sunflower oil - 2 teaspoons.

Recipe:

You need to sort out cucumbers and tomatoes. After that, soak everything for several hours in ice water. Then you need to take the tomatoes and cut into circles or slices, cut the cucumbers into circles. The onion should be peeled and cut into rings, and the pepper into thin strips.

Then wash the jars with soda, bake them in the oven. Next, you need to pour a little peppercorns into each jar and put a bay leaf - one piece for each jar. After that, all the vegetables should be laid out in not too thick layers. Press them lightly, but do not press, otherwise the tomatoes will spread over the jar. Especially if they are ripe. Now you can pour the marinade. As you add the marinade, you just need to cover the jars with boiled lids and put everything on sterilization. As soon as the water boils in the pan, it will be necessary to detect exactly 10 minutes, soak everything in gurgling water, and then roll it up. If you harvest green tomatoes in this way, then the sterilization time should be increased to 20 minutes. Roll up and chill.

Preparations for the winter from cucumbers with mustard

Ingredients:

cucumbers are not too large - exactly 10 kilograms;
mustard seeds - 500 grams;
onions - no more than 3 onions for this amount;
garlic - 1 head;
table vinegar - 5 tablespoons;
salt - 250 grams;
granulated sugar - 1.5 kilograms.

Recipe:

First you need to take very large cucumbers, and then wash them properly. After you need to cut them, clean them, and remove the seeds. Whatever you have left, you need to cut into fairly small cubes.

Put exactly 5 liters of water on the fire. Wait until it boils, then add a little vinegar and pour everything with the resulting marinade. Exactly one hour later, you will need to get the cucumbers and put them in jars. After a couple of hours, you can cover the cucumbers with mustard seeds, garlic and onions, which you finely chopped in advance. Now you will need the marinade in which the cucumbers were, but it must be filtered before you use it. Heat the marinade, dissolve a little salt and sugar in it. After that, you need to take the cucumbers and pour the marinade that you have turned out. Then you need to pasteurize everything at a temperature of 90 degrees for 15 minutes. Roll up and turn over, cool everything, pre-wrapped.

Cucumber salads for the winter recipes

To prepare cucumber salad for the winter, we recommend that you use this recipe.

Ingredients:

cucumbers - 2 kilograms;
onion - 300 grams;
dill - one large bunch of fresh dill;
vegetable oil - 12 tablespoons of odorless oil;
granulated sugar without a slide - 3 tablespoons;
salt - 1.5 tablespoons;
table vinegar at 6% - 7 tablespoons.

Recipe:

First you need to wash the cucumbers, then remove the tips on each side and cut everything into small half rings.

Next, you need to peel the onion and cut into half rings. Wash the dill, dry it, and chop it as finely as possible. After that, you will need to mix all the ingredients, including granulated sugar, and salt, as well as vinegar and vegetable oil. We let it all brew for 4 hours, while the temperature should be room temperature.

After that, you need to take the cucumber salad, and then transfer it to the pan and let it boil for 5 minutes.

Pickled cucumbers for the winter

Ingredients:

cucumbers - 1.8 kg;
dill - 2 small umbrellas;
horseradish - one middle sheet;
garlic - one small head;
black peppercorns - 7 pieces;
currant, you can take cherry leaves instead of currant leaves - 2 leaves;
salt - 3 teaspoons;
granulated sugar - 6 teaspoons;
vinegar - 125 grams.

Recipe:

First you need to take both greens and cucumbers, rinse under running water several times, after that you need to take a sterilized jar and put pepper and greens there. Now it's the turn of the cucumbers, lay them out quite tightly, but you need to leave a little more space on top. After that, you need to pour salt into the jar - 3 teaspoons without a top, as well as 6 teaspoons of granulated sugar without a top. All this must be filled with vinegar. Take a jar, fill it with clean cold water, and then wait until it boils. Let the water boil for 3 minutes, and after that the jar needs to be rolled up. Turn over and wrap with a blanket for almost a day. Only after everything has cooled down, it will be possible to turn the jars over to the cold. Cucumbers according to this recipe are very strong.

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Hello dear cooks!

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 at full speed and we will be harvesting the first crop, namely Zelentsov. First, we will make, cook, then we will. Then we will start to preen and make face masks.

And only then, when they are visible, invisible, we will begin to hide them in jars. That is, we will make preparations for the future 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 ... The memories are wonderful!

Well, as you may have noticed, this season's sensational topic is on the agenda - pickled cucumbers, which turn out crispy, and they will be prepared using only the most delicious recipes. Don't miss being at the peak of the wave.

Cook 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, homemade canning is always better and more fragrant than store-bought. So friends, let's go!

Love cucumbers, but such as to chop on a fork and sit crunching somewhere at the table. It is this appetizer that is loved by everyone, for its simplicity and serving. Once a dog lived 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. How, without it on New Year's Eve, so you always have to make more than one batch of pickled gherkins.

To be honest, I think that you yourself can guess that in order to get amazing canned cucumbers in jars, you need to choose vegetables of the same size. And most importantly, that they are not empty inside, then both outside and inside the appearance will be 5+.

How to pickle cucumbers for the winter to crunch

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

Secret number 1. It is necessary to put a leaf of horseradish in each jar of cucumbers, it is he who gives crunchiness in taste and madness in 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 of all varieties is different. Those who are closely involved in this issue can tell you that this is a kind of shirt, which can be Slavic (large and medium fruits, but at the same time they have rare pimples on the skin), German (too many pimples) and Asian (smooth skin) .

So, this gives us what is necessary for pickling to take exactly the Slavic type, but use 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 note.

The standard set of spices and other components includes salt, sugar and the obligatory component of garlic with a dill umbrella. But everything else you can make as you please. For example, it can be black peppercorns, bay leaf, currant leaf, etc.

We will 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 jar:

cucumbers - 2 kg
table salt - 3 tbsp
granulated sugar - 3 tbsp
vinegar 9% - 5 tbsp 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 sheets
hot red pepper - half a pod

Stages:

1. First of all, harvest, it is advisable to do this 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 that they are 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 tastier with them than without them. All leaves, especially if you take currants or cherries, should be poured over with boiling water. Peel the garlic cloves. Lay such a set at the bottom of the jar.

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

3. Your next action, the most responsible, is to beautifully push cucumbers into a jar. Try to put them on tightly so that more enters. Once this is done, turn on the pot of water.

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

Advice! Don't forget to bring a towel and an oven mitt so you don't burn your hands.

4. After you have poured out the liquid from the jar, immediately pour in another water, also boiling.

If you let the cucumbers cool 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. In the meantime, while the glass container is in the "second water", boil that first liquid again and add salt and sugar. Stir so that the bulk components dissolve, then pour in the vinegar essence or citric acid carefully and slowly.

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

7. Cover with lids and wrap with a special key, turn the containers over and check that nothing runs anywhere. In an inverted position, wrap with a blanket and leave to stand for a night watch for about 24 hours. And then lower it into the cellar, and in the winter get it out and enjoy this cool snack for any occasion. Bon appetit!

Recipe for crispy cucumbers in 1.5 liter jars 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 it on your desktop on your computer. Use on health.

She didn’t say the most important thing, having cooked according to this quick and simple recipe, you can store such pickled cucumbers anywhere, that is, in an apartment or a pantry at home. Well, say 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 am 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 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 method of cooking, because trying something new is always quite interesting and a little scary, but what if 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 3 liters at once, especially when the family is large.

We will need:

based on a 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 seeds - 1 tbsp
salt - 3 tbsp
sugar - 3 tbsp
vinegar 9% - 6 tbsp

Stages:

1. Cut off all the tips from the 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. In any case, rinse well. Then put together with all the herbs in a jar.

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

2. Place the 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 the water and fill the blanks with it. Cover with iron lids. Leave for 10 minutes.

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

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

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

5. Put the lid on top and screw the workpiece with a seamer. Turn the jars upside down and wrap with a towel and a fur coat. Let cool and take to a cool place.

Chopped cucumbers for the winter - you will lick your fingers!

Probably, this miracle is more like a salad, but again, everything will depend on how you cut the gherkins, in what way. 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, bars. As usual, are you doing? Share your opinion.

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

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

Recipe for Pickled Crispy Cucumbers with Citric Acid

As you can see, there are a lot of cooking recipes. And this one is interesting in its own way, namely because it is prepared without vinegar, and for piquancy a small spice is added 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 will 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
topless salt - 2 tsp
sugar - 2 tsp
citric acid - 0.5 tbsp

Stages:

1. Steam sterilize jars. You can use another method, the one you like best.

2. Dip all the necessary greenery in boiling water, then place in jars. Lay the garlic cloves and red pepper down as well. Next, start tamping the cucumbers. But, before you lay them, you need to perform such an operation, dip the cucumbers 3 times in boiling water, that is, place the fruits in a colander and lower them. And only after that pack in jars. Place currant leaves on top.

3. Then put salt and sugar plus citric acid in each jar. Fill with 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 came out yummy and absolutely delicious. Also perfectly stored at room temperature in your apartment.

Here is such a simple recipe, as they say for centuries, can become your favorite and unique. Expand your notebook collection. Good luck.

Crispy sweet cucumbers per 1 liter in Bulgarian

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

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

We will need:

small size cucumbers
mustard seeds - 1.5 tsp
horseradish leaves - a couple of pieces
garlic - 4 cloves
black peppercorns - 6 pcs.
bay leaf - 4 pcs.
hot 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, cucumbers should be placed for 1 hour in cold water 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 brine).

And only after that, fill with boiling water and cover with lids, let stand for 10 minutes. Then drain the water and pour it 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. Raise the containers and lay on the other side, insulate with a blanket. Keep it like this 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 (per 3 liter jar)

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

In this version, currant berries replace vinegar, you must admit that 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, trust me, it's worth it. And currant berries will not only decorate, but also give a delicate and sweetish taste to the finished product.

We will need:

marinade ingredients:

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

Stages:

1. Wash the cucumbers and cut off the tails from each. This is necessary so that the gherkins marinate better. At the bottom of the jar, put spices for cucumbers and a currant leaf. Rinse the red currants and sort out the twigs.

Make a bookmark of cucumbers in a jar tightly, fill all the gaps that appear with currants.

2. Put berries on top of each jar too. When the cucumbers do not fit in the jar, you can cut them. Here is the beauty.

By the way, banks are not sterilized in advance.

3. Prepare the marinade, warm the water and add 50 g of salt and 10 g of granulated sugar to 1 liter of water, mix, and pour the prepared blanks. Fill straight to the 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 the pot to the middle of the jar and boil the water for 10-15 minutes.

4. Then roll up under the lid and warm them under a warm blanket to room temperature in an upside down position. Cucumbers came out slightly pinkish in color. 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, such an ingredient 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 preparations, vodka is also often added to achieve the desired effect, the brine will never turn sour, and the jars will be transparent like glass. Well, plus the cucumbers will be crispy and moderately pickled. In general, a vodka marinade is what you need.

We will need:

for two half liter jars:

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, place dill, garlic cloves and washed cucumbers in clean sterile jars. Then bring water to a boil in a saucepan. As soon as the water boils, add salt, spices and vinegar, vodka should not be added yet. Wait for it to boil again, and then follow the instructions.

2. Pour jars with contents with such a marinade. 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. Refill the jars. Drain the water a second time and boil. Before the third call, you need to pour vodka into each jar. And then pour boiling brine.

And just now close the lids and wait for complete cooling. It will turn out amazingly tasty, and especially in winter, when there is severe frost.

Spicy crispy cucumbers with chili ketchup for the winter

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

Interesting fact! Imagine, the inhabitants of the Pacific Ocean, in order to keep cucumbers longer, wrap them in banana leaves. Here is such an original idea, of course I am 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 will need:

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

Stages:

1. Wash the vegetables thoroughly and cut off the “ass” from each cucumber. Then, together with dill, push them into jars. And then pour the juice into a saucepan and add sugar and salt. Boil.

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

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

Delicious Berlin-style cucumbers - a recipe like in a store

Anyone who likes to go to supermarkets and buy canned vegetables, at least once in his life saw jars of cucumber blanks on the shelves. Sometimes you want to create something similar in your kitchen. Well, why not, because it's easy to make a reality, especially if you take your vegetables from your garden. It will turn out even better.

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

We will need:

small size cucumbers
mustard seeds
currant leaves
dill stalks

For marinade per 1 liter

a mixture of peppers - a pinch
salt - 1 tbsp
sugar - 2 tbsp
vinegar 70% - 2 tsp

Stages:

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

2. Then pour some water into the pan and add a mixture of peppers, boil. Pour with a ladle so that 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. Close with suitable clean lids.

3. Let the blanks cool completely upside down under a towel. Store anywhere, but where there is no sunlight.

Recipe for cucumbers in jars for storage in the 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 stored at home, and not in a cool place.

In this version, there is no vinegar, which means they will ferment on their own.

We will 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. At the bottom of a clean sterile jar, put garlic cloves, dill grains, parsley and flour with salt.

2. Place the gherkins in a jar, fairly close to each other. Fill with plain cold water. And leave to stand and start to wander about a week on the table.

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

On a note. You can put another oak leaf, this will give even more crunchiness.

Crispy pickled cucumbers - just a miracle!

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

Any spices, even though they are spicy, such as chili peppers, will add variety, in principle, you can not add anything extra, but leave only garlic cloves and, for example, a couple of chopped bell peppers. It's also a pretty interesting combination. But it is imperative to put dill umbrellas, without them anywhere.

We will need:

for a 2 liter jar

cucumbers - 1 kg
any herbs, 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 pepper

Stages:

1. Take a 2 liter jar and place the washed cucumbers in it, their number will be about 1 kg, put dill, parsley, cherry, grape, walnut or currant leaves on the bottom.

2. From above, you can also put your favorite greens on the cucumbers. Fill with boiling water to the very brim. As usual, let stand for 10-15 minutes, and then drain into a saucepan. Repeat the procedure after.

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

4. While the brine is boiling in each jar, if you are making a lot of preparations at once, add 25-30 g of vinegar, and then pour the prepared boiling marinade over. Use a winding machine. Place the jar upside down and let cool to room temperature under a large towel.

Assorted tomatoes and cucumbers per 1 liter of water

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

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

Here is 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 be completely delighted. Write your reviews and comments, because for any you have something to say. Share your opinion and results.

Have a nice and sunny day, friends. All for now.

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

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

Cucumber recipe with photo

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

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

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

Time for preparing: 50 minutes

Quantity: 1 portion

Ingredients

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

Cooking instructions

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

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

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

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

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

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

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

Add black ground pepper. Put aspirin and citric acid.

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

Further storage is carried out in the basement.

Bon appetit!

Crispy cucumbers

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

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

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

Preserving crispy cucumbers step by step:

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

Cucumber salad in jars

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

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

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

Preservation method:

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

Recipe for a liter jar

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

The process of pickling cucumbers in a liter jar:

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

Pickling cucumbers

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

The cold way of pickling cucumbers step by step

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

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

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

Cucumbers without vinegar

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

Proportions of products for two three-liter jars:

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

Canning steps:

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

How to cook cucumbers without sterilization

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

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

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

Action algorithm:

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

Cucumbers in Korean

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

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

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

Operating procedure:

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

Cucumbers with mustard

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

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

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

How to preserve:

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

Cucumber ketchup recipe

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

Preservation sequence:

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

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

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

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

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