1. Pickles with mustard

"Recipe for rolling pickles for the winter. At the end, add 1 tsp of dry mustard to each jar to stop the fermentation process and prevent mold on the brine surface. This recipe is for 1 2L jar. For a 3L jar, you need 1.5 kg of cucumbers and 1.5 liters of brine. "

Ingredients
It turns out: 1 2 l can

1 kg of cucumbers

3-4 cloves of garlic
brine: for 1 liter of boiled water 2 tbsp. salt with a slide
1 tsp dry mustard

Cooking method
Preparation: 15min ›Preparation: 10min› + 3d for salting ›Total time: 3d25min

It is advisable to pre-soak cucumbers in cold water for 4-12 hours.
Sterilize the jar and lid. Place black currant leaves, horseradish leaves, a couple of dill umbrellas, 3-4 cloves of garlic on the bottom.
Wash the cucumbers, put them tightly in a jar with herbs and garlic.
Pour cucumbers on top with cold saline brine: dissolve 2 tbsp in 1 liter of water. salt with a slide. Leave the jars to sour for 3-4 days, from time to time remove the foam formed on the surface.
After 3-4 days, drain the brine from the jars into a saucepan, boil. Pour cucumbers in a jar with hot brine and add 1 tsp. dry mustard. Roll up.

2. Canned pickled cucumbers

"Salting cucumbers is not at all difficult. This is how they taught me to do it. To prevent pickles from becoming moldy, it is good to add a spoonful of mustard powder to them. Cucumbers are poured with cooled brine, this is a way of cold pickling cucumbers."

Ingredients
It turns out: 1 kg

Cucumbers (1 kg per 1 liter of brine)
greens: black currant leaves, horseradish, dill umbrellas
garlic (4-5 cloves per 1 liter of brine)

Brine
for 1 liter of water
50 g coarse salt (2 rounded tablespoons)
1 tsp dry mustard (optional)

Cooking method
Preparation: 1h ›Preparation: 30min› + 4d for salting ›Total time: 4d1h30min

Salting

Wash the cucumbers thoroughly, cover with cold water for at least 6 hours or overnight.
Prepare brine at the rate of 1 liter of water 50 g of salt (2 tablespoons of salt with a slide). Boil water and salt to completely dissolve the salt. Cool the brine, drain.
Prepare herbs: you can use dill, parsley, blackcurrant leaf, cherry leaf, horseradish, oak leaf, garlic.
Pickle cucumbers in a bucket (enameled) or in a glass container, you can directly in jars. Layer herbs, garlic, cucumbers. Pour with brine, put a plate or a wooden circle on top, load on it (so that the plate remains immersed in the brine).
Leave the container with cucumbers in a warm place for several days (3-6) so that the cucumbers are salted (taste it, it will change as it ferments). From time to time, remove the foam formed on the surface.
After that, the cucumbers can be stored in the refrigerator or canned.

Sunset

Prepare jars (sterilize). Place herbs and garlic on the bottom.
Remove the cucumbers from the brine, rinse, arrange in jars (stack the cucumbers vertically). Strain the brine into a saucepan, put on fire and bring to a boil.
Pour cucumbers in jars to the top with hot brine (the brine should pour out a little) and roll up the lids. Sprinkle some dry mustard on top of the brine.
Put the rolled up jars upside down, cover with newspapers (or a blanket) and leave to cool.

Dry mustard can be used to avoid mold growth. Sprinkle some dry mustard on the brine surface. Mustard can also be poured onto the brine surface before rolling into jars).

3. Canned cucumbers

"The recipe can be changed, since not everyone likes to add horseradish, or cherry leaves, but in my family they always salt and come out with delicious, crunchy cucumbers!"

Ingredients
It turns out: 5 cans

2 kg cucumbers (small)
1 head of garlic
1 horseradish root
1 bunch of dill (umbrellas)
1 tbsp mustard seeds
10 cherry leaves
3 tbsp salt

Cooking method
Prep: 5min ›Prepare: 5min› Total time: 10min

Wash the cucumbers, it is better to soak for a while in a bowl (or in a sink) with cold water.
Prepare about 5 cans: wash and sterilize.
Boil 3 liters of water in a saucepan and add 3 tablespoons with a heap of salt.
In each jar, put 1/4 teaspoon of mustard seeds, 2 cloves of garlic, a little dill, a piece of horseradish and 2 cherry leaves.
Then put the cucumbers in the jars, quite tightly. Pour cucumbers with hot marinade, trying to cover all the cucumbers. Put dill on top.
Tighten the cucumbers with lids and place in a dark place.

4. Pickled cucumbers in Polish

Ingredients
Servings: 15

1 kg cucumbers (small)
1-3 heads of garlic (amount to taste)
1 bunch dill, tough stems removed
2 tbsp salt
2 liters of water, boiled chilled

Cooking method
Preparation: 10min ›+ 3d for salting› Total time: 3d10min

Wash the cucumbers and place in a large, clean bowl. Dissolve salt in water. Add peeled whole garlic cloves, dill (do not cut), and then pour salt water (the water should completely cover the cucumbers). Cover the cucumbers with a plate, and press the plate with oppression so that the cucumbers do not float.
Put in a dark place for several days. After 3 days you can taste it. Cucumbers will become more sour every day.

5. Pickled cucumbers

"Quick recipe for cucumbers. In the season when there are a lot of cucumbers in the garden, such a quick recipe is what you need."

Ingredients
Servings: 6

1 kg of cucumbers
2 tbsp salt
1 liter of water
currant leaves
cherries
dill umbrellas

Cooking method
Prep: 5min ›Cooking: 15min› + 1h ›Total time: 1h20min

Rinse cucumbers well. Cut off the ends. Place the cucumbers in a bowl or enamel pot.
Layer cucumbers with currant leaves, cherries and dill.
To boil water. Add salt, stir until dissolved.
Pour cucumbers with the resulting solution. Leave for a day.

6. Lightly salted cucumbers in a package

"Recipe for cucumbers cooked without brine. Add salt directly to the bag with cucumbers, and the cucumbers, releasing juice, pickle themselves."

Ingredients
Servings: 6

1 kg of cucumbers
2 tbsp salt
1 tsp Sahara
dill in umbrellas
2-3 cloves of garlic

Cooking method
Preparation: 10min ›Preparation: 5min› + 8h for pickling ›Total time: 8h15min

Rinse the cucumbers well. Cut off the tips of the cucumbers.
Put in a plastic bag. Add salt and sugar.
Add dill sprigs and garlic. Tie the bag and then shake well.
Refrigerate overnight.
After 6-8 hours, the cucumbers can be eaten.

7. Lightly salted cucumbers

Ingredients
Servings: 6

Cucumbers
dill umbrellas
horseradish leaves
2-4 cloves of garlic
cherry leaves, currants
2 tbsp salt in a 3 liter jar

Cooking method
Preparation: 10min ›+ 1d for salting› Total time: 1d10min

We wash the cucumbers well. Cut off the butts.
Put the cucumbers in a 3 liter jar while standing. We shift with horseradish leaves, dill, garlic, cherry and currant leaves. Fill with cold water. Let it stand for a while, then pour this water into a bowl, add 100 g of salt there, stir to dissolve the salt, and pour it back into the cucumbers.
Let it stand in a warm place for 3-5 hours, then put it in the refrigerator. You can eat the next day.

It is the small cucumbers that turn out to be unusually tasty.

8. Pickled cucumbers

"Cucumbers for the winter. Choose cucumbers of approximately the same size. The number of cans depends on you, someone picks in small ones, someone loves large ones. The calculation is as follows - 0.5 l of pickle is needed for 0.5 kg of cucumbers. That is, my recipe is calculated for 2 3L cans.

Ingredients
It turns out: 2 3L or 3 2L cans

3 kg of cucumbers
6-8 cloves of garlic
dill in umbrellas
horseradish leaves
black currant leaves
3 l of water
6 tbsp coarse salt

Cooking method
Preparation: 15min ›Preparation: 15min› + 4d for salting ›Total time: 4d30min

Rinse cucumbers, cut off the ends. Pour cold water over and leave for a day.
Put the dill with umbrellas, horseradish leaves, currants and garlic cloves in clean jars. Put cucumbers in jars, tightly enough.
Boil water, add salt, stir to dissolve the salt. Pour the pickles over the brine. Leave for 3 days for salting.
Then pour the brine into a saucepan. Rinse cucumbers and herbs with boiled water, put them back in jars.
Boil the brine and pour over the cucumbers. Roll up.

9. Classic pickled cucumbers

"The classic recipe for pickled cucumbers. It turns out very tasty! It is advisable to add spicy herbs (dill, celery) to cucumbers, as well as cherry, horseradish, currant leaves."

Ingredients
It turns out: 3 l can

Cucumbers (how much will fit in a 3 liter jar)
cherry leaves, horseradish, currant
1 clove of garlic
greens: dill, celery

1-2 bay leaves
2 tbsp salt
1 tbsp Sahara
1.0-1.5 tbsp vinegar (9%)

Cooking method
Prep: 30min ›Cook: 30min› + 30min ›Total time: 1h30min

Soak cucumbers in cold water, preferably for several hours.
Put cherry, horseradish, currant leaves, garlic clove, dill umbrella, celery on the bottom of a 3-liter jar. Throw in the allspice and bay leaf. Place the cucumbers tightly, pour boiling water over. Let stand for 10 minutes. Drain the broth into a saucepan, boil and pour over the cucumbers again.
Let stand for 30-40 minutes. Pour the liquid back into the pot, add 2-2.5 tbsp. salt and 1 tbsp. sugar, bring to a boil. Pour cucumbers with hot marinade, add vinegar and roll up.

10. Pickled cucumbers

"My dad taught me how to make cucumbers. He always turns out tasty and crispy. I have been making according to his recipe for 4 years now, I really like it. The marinade is very rich, there is quite a lot of vinegar in it. The longer the jars stand, the tastier the cucumbers become. It turns out. 7 liter cans. "

Ingredients
It turns out: 7 l cans

4 kg cucumbers
6 glasses of water
2 cups 6% vinegar
3/4 cup sugar
1/2 cup coarse salt
7 dill umbrellas
7 cloves of garlic
7 liter jars with lids

Spices
1 tablespoon mustard seeds
0.5 tablespoons peppercorns (1-2 per can)
0.5 tablespoons allspice peas (1-2 per can)
7 bay leaves
7 cloves
0.5 tsp crumbled dry chili peppers (a bit spicier if you want)

Cooking method
Prep: 30min ›Cook: 15min› + 2h soak ›Total time: 2h45min

Put the cucumbers in a basin or a large saucepan and cover with ice (or cover with ice water). Let stand for at least 2 hours and maximum 8 hours. Drain the water.
Boil water, sugar, salt, and spices in a saucepan. Reduce heat and simmer for 15 minutes. It is convenient to wrap spices in a gauze bag, then discard or strain the marinade after cooking. Or add spices to cucumber jars if you like.
Sterilize jars and lids in boiling water for at least 5 minutes. (Jars can be sterilized in the oven - heat it up to 100 C and leave the jars in it for at least 15 minutes or until needed).
Fill the jars with cucumbers so that there is a space of 1-1.5 cm to the top. Put an umbrella of dill and a clove of garlic in each jar. Pour marinade, not reaching 0.5 cm to the top of the jar. Wipe the edge of the jar dry and close the lids.
Dip the jars into a large pot of boiling water so that the water covers the jars with the top, the jars should not touch, they should stand freely, 4-5 cm between the jars. If necessary, add more boiling water to close them 2 cm on top. Bring to a boil again and simmer under the lid for 5 minutes.
Take out the jars and put them to cool so that they do not touch. When cool, check to see if they are clogged by pushing your finger into the center of the lid. If the can is closed correctly, the lid will not spring up and down. If any jars haven't closed properly, refrigerate them and eat them within a month.
Place the jars in a dry, dark place and let sit for 1 week before trying.

10. Pickled cucumbers for the winter (very tasty)

"I have been pickling cucumbers according to this recipe for a long time. I like it very much, just delicious!"

Ingredients
It turns out: 5 l

Fresh cucumbers
2 l of water
2/3 cup (half glass) sugar
1/2 cup (half cup) salt
1 glass of 6% vinegar (not to be confused with essence), you can do this: add 2 tablespoons of vinegar essence to an incomplete glass of water.

5 pcs bay leaves
5 pcs cloves
15 black peppercorns
currant leaf, horseradish leaf, dill umbrellas, garlic

Cooking method
Prep: 30min ›Cook: 20min› Total time: 50min

Rinse the cucumbers in running water and put them beautifully in sterilized jars along with garlic, dill, horseradish and currant leaves. (Jars can be sterilized in the microwave by pouring a little water into the jar and setting each time for 3-5 minutes).
We make the marinade: put 2 liters of water on the fire, add sugar, salt, bay leaves, cloves and peppercorns. We boil everything and add vinegar before removing from heat.
Pour cucumber jars with hot marinade.
Pour boiling water into a pan with a wide bottom and set the jars to sterilize. Liter jars of marinade must be sterilized for 12 minutes (from the moment the water boils).
We carefully remove the jars from boiling water and immediately roll up the lids. We turn the banks upside down.

My advice: don't wrap the jars! Quick chilling will make the cucumbers even more delicious, they will remain strong and crunchy!

11. Blanks from cucumbers or zucchini with citric acid

"Pickled cucumbers or squash, no vinegar. Citric acid marinade tastes softer than vinegar. Try it!"

Ingredients
It turns out: 4 l cans

2 kg of cucumbers or zucchini, or both
dill, black currant leaves, horseradish, cherries
head of garlic

Marinade
1.5 l of water
1/4 tsp ground black pepper
100 g sugar
45 grams (2 tablespoons) salt
20 g (2 tsp) citric acid

Cooking method
Prep: 30min ›Prepare: 15min› Total time: 45min

Wash cucumbers, cut off the ends. Cut the courgettes into large pieces. Place in jars with herbs and garlic.
For the marinade: boil water, put sugar, salt, pepper, citric acid in it. Stir everything until completely dissolved.
Pour hot marinade over vegetables in jars. Cool until warm. Then pour the marinade back into the saucepan, bring it to a boil again and pour the marinade over the vegetables again.
Banks close. Wrap up until it cools completely.

12. Canned cucumbers with vegetables

"An excellent addition to meat dishes, sandwiches, as well as a party snack. A good dish for lovers of sweet and sour salads."

Ingredients
It turns out: 5 half-liter cans

1 kg of large cucumbers
1 kg zucchini
1 kg zucchini
1 onion
5 cloves of garlic
5 bay leaves
1 tsp mustard seed

A few peas of allspice
4 glasses of water
1 cup vinegar 10%
2 tbsp salt
1.5 cups sugar
1 bunch of dill

Cooking method
Prep: 50min ›Prepare: 7min› Total time: 57min

Peel the zucchini, cucumbers and zucchini, remove the seeds, cut into longitudinal strips or rings.
At the bottom of each jar, place a ring of chopped onion and a peeled clove of garlic. Then put the chopped vegetables in the jars.
Then add mustard, bay leaf, allspice to each jar.
Boil water in a saucepan, add vinegar, salt and sugar. Stir and bring to a boil. Pour marinade into jars, close. Pasteurize covered for 5 minutes.

13. Pickled cucumbers with zucchini

"It's easy, tasty and quick to pickle cucumbers with zucchini. They complement each other well, and the result is a great combination. The recipe is given for 1 liter jar. The number of cucumbers that can be placed in a jar depends on their size."

Ingredients
It turns out: 1 l

1 vegetable marrow
a sprig of dill for pickling
sprig of celery
5-7 cucumbers
2 cloves of garlic
2 bay leaves

5 allspice peas
a slice of hot pepper
1/3 tbsp salt
1/2 tablespoon Sahara
2 tbsp table 6% vinegar

Cooking method
Prep: 15min ›Cook: 15min› Total Time: 30min

Wash the zucchini and cut into slices 2-3 cm thick.
At the bottom of the jar, put a sprig of dill, celery, put cucumbers, zucchini slices, hot pepper, garlic, bay leaf. Pour boiling water over and leave for 15 minutes. Then drain the water into a saucepan.
Add allspice, sugar, salt, vinegar to the water and bring to a boil, pour the hot marinade over the vegetables in the jar and roll up the jar. Wrap up with a blanket and leave to cool completely.

14. English pickles (Pickled cauliflower with onions and cucumbers)

"This is my English grandmother's recipe. We loved to eat pickles with a slice of cheese or on a ham sandwich."

Ingredients
Servings: 80

450 g salt
4 l of water
1kg cucumber, peeled and chopped
1kg small onions, cut into halves
1kg cauliflower, divided into small florets
250g sugar

3 tsp mustard powder
1.5 tsp ground ginger
6 cups table vinegar
4 tablespoons flour
2 tbsp turmeric

Cooking method
Preparation: 1d2h ›Preparation: 40min› Total time: 1d3h40min

Dissolve salt in water, add cucumber, onion and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
In a large skillet, combine sugar, mustard and ginger with 4 cups of vinegar. Add vegetable mixture, bring to a boil and cook for 10 minutes.
Mix flour and turmeric with remaining 2 cups of vinegar and stir in cooked vegetables. Bring to a boil and cook for 1-2 minutes. Pour into sterilized jars.
Boil water in half a large saucepan. Dip the jars gently into boiling water. Leave 4cm of space between the cans. Add more boiling water so that it closes the cans up to the hangers. Bring to a boil and sterilize for 15 minutes. Remove the cans from the pan, place them on a kitchen towel and let cool.

15. Sweet and sour pickled cucumbers without seaming

"Spicy and sweet pickled cucumbers without rolling. The marinade is very concentrated, and therefore delicious. Make, put in the refrigerator and grill for health! If you do not want to use pepper, add more cucumbers. You can marinate young zucchini using the same recipe. If you have 5 % vinegar (or apple cider), put it in 1 glass and exclude water altogether. The marinade will not cover the cucumbers to the top at first, let them stand - they will let the juice go. It turns out 2 liter jars. "

Ingredients
It turns out: 2 l cans

6 cups cucumbers, cut into slices
1 onion, cut into rings
1 bell pepper, cut into strips

Marinade
150 ml table vinegar 9%
100 ml of water
1 tbsp salt
1 cup of sugar

Cooking method

Cut cucumbers into slices, onions and peppers into strips.
Place the chopped vegetables in the jars as tightly as possible.
In a saucepan over medium heat, bring the vinegar, salt, and sugar to a boil. Cook, stirring occasionally, until the sugar is completely dissolved.
Pour the hot marinade over the vegetables in the jars. Divide the entire marinade by the number of cans - the marinade will not completely cover the vegetables at first. Vegetables will juice up after standing a little. Close with lids.

16. Pickled cucumbers

"The cucumbers are delicious. The recipe is for the marinade only. This recipe will make 2 liter jars."

Ingredients
It turns out: 2 l cans

For 1 liter of water
3 tbsp Sahara
1.5 tbsp salt without a big slide
3 tbsp 9% vinegar (or 1 teaspoon 30%)
cucumbers, herbs, garlic

Cooking method
Prep: 20min ›Cook: 10min› Total time: 30min

Put cucumbers in jars (cut off the tips), herbs (leaves of a part currant, horseradish, dill umbrellas), garlic.
Boil the marinade, pour cucumbers in jars with hot marinade and roll up the lids.

View 16 more recipes for cooking cucumbers for the winter.

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 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. Pour 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 and 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, wrap it up thoroughly (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) with 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 shiritsa (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 ground black pepper into the resulting cucumber 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 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 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 cut them lengthwise, peel out the seeds and cut across into thin strips. Place 2/3 of the total amount of dill and thinly sliced ​​garlic 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, cut 1 medium-sized onion into rings, cut 1 sweet pepper 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.
For 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 of 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.

Cucumbers themselves do not have a piquant taste, especially when it comes to overripe fruits. To give them a richer flavor, people have come up with many recipes for pickling them.

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

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

Salting cucumbers is a responsible and long process. To make the cucumbers crisp and tasty, we offer you the following preservation recipe.

Cooking time: 3 hours 0 minutes

Quantity: 10 servings

Ingredients

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

Cooking instructions

Recipe for crispy cucumbers for the winter in jars

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

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

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

For cooking marinade you will need:

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

Conservation process:

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

We suggest you watch a video of a recipe for delicious crispy cucumbers for the winter.

How to close cucumbers for the winter in liter jars

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

For such preservation, you you need to stock up:

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

The rest of the components are calculated per liter jar:

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

Conservation process cucumbers for the winter

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

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

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

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

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

For the marinade you will need:

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

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

1. Combine all the spices into a homogeneous mixture.
2. Chop the dill umbrella and currant leaves.
3. Rinse the cucumbers well, cut the tails on both sides and place in a deep container. Cover with water and set aside for 2 hours.
4. Prepare jars, wash and sterilize.
5. Pour water into a saucepan and put it on fire. As soon as it boils, it can be poured over jars of cucumbers.
6. Spices and cucumbers need to be placed at the bottom of the cans.
7. Pour sugar and salt there and pour vinegar.
8. After boiling, the water should be allowed to stand a little and cool down and only then fill the jars.
9. Place the filled sterilization jars in a large saucepan, cover them and let them boil for 15 minutes. Do not forget to put a towel on the bottom of the container.
10. After 15 minutes, the cans are rolled up.

Pickled cucumbers are ready for the winter!

Salting cucumbers for the winter in jars without vinegar

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

For such a recipe, you will need these products:

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

Process canning looks like this:

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

How to close cucumbers in vinegar jars

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

To preserve with this method, you need to prepare:

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

For filling you will need:

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

Instructions for cooking cucumbers for the winter in jars of vinegar:

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

A simple recipe for cucumbers for the winter in jars

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

Ingredient proportions are based on one 3-liter can, so you will need to adjust the amount of food as needed.

What do you need prepare:

• 1.5-2 kg of cucumbers;
• 5 leaves of currants and cherries;
• 2 horseradish leaves;
• 5 cloves of garlic;
• 1 bunch of dill;
• 1 liter of water;
• 2 tbsp. l. salt;
• 2 tbsp. tablespoons of sugar.

Canning is performed in several steps:

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

After a month, the cucumbers can be served on the table.

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

For lovers of allsorts, this method is very suitable. All components are indicated per liter can.

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

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

Canning tomato with cucumbers is performed in several steps:

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

Cucumbers with tomatoes for the winter - video recipe.

Cucumbers for the winter in jars with mustard

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

To preserve cucumbers using this method, you need to prepare:

• small cucumbers;
• 100 ml vinegar 9%;
• 5 tbsp. tablespoons of sugar;
• 2 tbsp. tablespoons of salt.
• 2 cloves of garlic;
• one dill umbrella;
• 1/4 carrots;
• 0.5 teaspoon of mustard.

The whole process is performed in several steps:

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

A cold way to close cucumbers for the winter in jars

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

All ingredients are taken per 3 liter jar.

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

Execution of works according to this plan:

1. The cucumbers are washed.
2. Banks are sterilized.
3. Each jar contains spices and cucumbers.
4. Pour water into the jar and immediately drain it, so you will find out the right amount of water for filling.
5. Add salt to it and refill the jars with it.
6. Close them with nylon caps and install them in the cellar.

After 2 months, you can start tasting.

You will need:

• 15 medium cucumbers
• Lavrushka
• Vinegar (two tablespoons)
• 5-7 pcs. pepper
• Dill
• Several heads of garlic
• Oak leaves
• Salt (a few tablespoons)
• Black currant leaves
• One and a half Art. l. Sahara

Cooking method:

1. Boil water.
2. While the water is on the fire, you can start preparing the cans.
3. Place the cloves of garlic with lavrushka, a bunch of dill, peppercorns, as well as oak leaves, horseradish and black currant on the bottom.
4. Arrange the washed cucumbers in the jars.
5. Extra large cucumbers can be cut in half.
6. Place the cans on the metal and pour boiling water to the top.
7. Close the lid, wait 15 minutes.
8. It is necessary to drain the brine and bring it to a boil again.
9. While the water is on the fire, add sugar and salt to the jars, and pour vinegar.
10. Pour boiling water over the ingredients again. Roll up the covers.

Knives are perfect as metal objects. You can also use a metal grill rack.

Recipe for delicious canned cucumbers in sunflower oil

You will need:

• Cucumbers (3-4 kilograms)
• Bunch of parsley
• Salt (about four tablespoons)
• A little under. oils
• Sugar
• Dessert l. pepper mol.
• Several heads of garlic
• 1 tbsp. l. 9% vinegar

Cooking method:

1. Slice medium-sized cucumbers lengthwise. Those that are larger than average are four pieces. Stack them in the jar.
2. Chop the parsley finely, add it to the chopped cucumbers.
3. Pour a glass of sunflower oil into the jar.
4. Add a glass of vinegar to it.
5. Add salt and pepper.
6. Add the garlic slices.
7. The mixture should sit for about 4-6 hours for the marinade to stand out.
8. Prepare sterilized jars in advance.
9. Put cucumbers there, pour in the marinade.
10. Cover them with lids. Sterilize for 20 minutes.
11. Roll up the cans, then you should put them upside down.

To prevent the jars from bursting, put them in the dark, in a dry place, and wrap them with a towel.

The easiest way to make delicious canned cucumbers

You will need:

• Cucumbers (1 kg)
• Garlic, a few cloves
• Lavrushka leaf
• Salt (a few tablespoons)
• Oak leaves
• A couple of mustard seeds
• Cherry leaves
• Dill
• Leaves black. currants

Cooking method:

1. Place the sliced ​​cucumbers in jars.
2. Make brine using water and salt.
3. Pour cucumbers with them, tighten the jars with lids.
4. It is necessary to wait a few days, setting the banks to ferment.
5. Drain the brine into a saucepan and boil it.
6. Wash the cucumbers, spread them again.
7. Add dill, oak leaves, cherries, black currants and lavrushka.
8. Add mustard and garlic.
9. Pour boiling brine over the mixture.
10. Start sterilizing the cans. Soak for at least 20 minutes.
11. Wrap the jars and place in a dark place.

Cucumbers will marinate well if kept for four days and kept at room temperature.

Very quick lightly salted cucumbers without brine: a step by step recipe

You will need:

• A kilogram of cucumbers.
• Salt (a few tablespoons)
• A teaspoon of sugar
• Dill umbrellas
• A few garlic cloves

Cooking method:

This method of canning is different in that you do not need jars. Cucumbers can be pickled in a regular plastic bag.

1. The cucumbers must be packed in a plastic bag.
2. Add salt and sugar to them.
3. Place a few umbrellas of dill and a head of garlic.
4. You don't need to use water.
5. The cucumbers will start up the juice and pickle themselves.
6. Tie the bag and shake it well several times, mixing the ingredients thoroughly.
7. Place the cucumbers in the refrigerator.
8. The dish will be ready after six hours.

To prevent lightly salted cucumbers from being bitter, cut off their ends.

Delicious canned cucumbers in tomato sauce

You will need:

• 4 kilograms of cucumbers
• A few garlic cloves
• Glass pod. oils
• Sugar (6 tablespoons)
• Tomato paste to taste
• 31 st. spoon of salt
• Half a glass of vinegar
• H. spoon of paprika
• Art. a spoonful of black pepper

Cooking method:

1. First, you should soak the cucumbers in cool water for a couple of hours.
2. Cut off the ends of the cucumbers.
3. Place the cucumbers in a saucepan.
4. Pour in sunflower oil, add sugar and salt.
5. Add pepper and paprika.
6. Squeeze out the garlic cloves.
7. Over moderate heat, the sauce should be stewed for half an hour. After this time, check if you like the taste of the marinade.
8. Keep on fire for at least 15 minutes. Then pour in the vinegar.
9. The mixture should stand without heat for another 15 minutes.
10. Place the cucumbers in sterilized jars.
11. Pour marinade over them and sterilize for half an hour.
12. Cover and wrap before they cool completely.

For hotter pickles, use a teaspoon of ground chili.

A simple recipe for canned cucumbers with mustard

You will need:

• 4 kilograms of cucumbers
• Mustard powder (one tablespoon per can)
• Coarse salt (no more than three tablespoons)
• Several heads of garlic
• Horseradish root
• Cherry leaves
• Leaves black. currants
• Dill
• Celery stick
• Rosemary branch
• Carnation

Cooking method:

1. Soak the cucumbers. For this, only cold water must be used.
2. Cut off the ends of the cucumbers. Place them neatly and tightly over the jars.
3. Add celery, cloves, dill, mustard and rosemary.
4. Then put the fragrant leaves.
5. Squeeze out the garlic.
6. On a fine grater, grate the horseradish root.
7. Make a brine using water and coarse salt. Fill the jars with it.
8. Banks must stand for three days.
9. Drain the brine into a saucepan. Then you need to bring the marinade to a boil.
10. Pour the brine back into the jars and close them.

Add mustard powder before closing the jar. Putting it on top will help you avoid mold.

With citric acid

You will need:

• 3 kg. cucumbers
• Medium carrots
• Bell pepper
• A few garlic cloves
• Chili peppers
• A spoonful of salt
• 10 pieces. peppercorns
• 5 pieces. allspice
• Several leaves are black. currants
• Cherry leaves
• A couple of dill umbrellas
• A teaspoon of citric acid
• Sugar (a couple of spoons)

Cooking method:

1. Place the cucumbers in cold water for at least a few hours.
2. Cut off the ends. Prepare your vegetables.
3. Carrots are best placed in a jar in circles.
4. Slice the pepper lengthwise.
5. Place the peppers and carrots in the jar.
6. Add seasoning leaves and dill umbrellas and pepper.
7. Don't forget to put in garlic for flavor.
8. Place the cucumbers tightly.
9. Pour boiling water over the mixture, close the jars with lids.
10. Wrap the jars in a towel and leave them there for half an hour.
11. It is necessary to drain the water and bring it to a boil again.
12. Add salt and sugar. Keep the pot on fire for a few minutes.
13. Pour boiling water over the jars and roll them up.

It is advisable to soak fresh, only harvested cucumbers in water for up to 5-6 hours. At the same time, try to change the water every hour and a half.

Well, very tasty pickles (video)

Choose a recipe that will help you create the tastiest pickled cucumbers. There are several traditional options for how cucumbers are usually canned. But try new ideas. For example, skip the brine. You can make delicious lightly salted cucumbers in their own juice. Or, instead of cans, make delicious pickles in a plastic bag. This is a great alternative to the conventional seaming method.

Try new flavors. Add carrots, peppers and tomatoes to the cucumbers. Vinegar can be substituted with citric acid for an interesting flavor to the marinade. Experiment, then you will get unique, delicious pickles for winter.

Each housewife has her own favorite recipe for canning cucumbers. Someone likes to pickle cucumbers, someone prefers pickles to all marinades. And in the comments to the recipes we offer, you often talk about your favorite canning methods. We have selected culinary recipes for canning cucumbers from the comments and bring them to your attention.

Raisa

Recipe for canning cucumbers with ketchup

Products: for 6 glasses of water 1 pack of chili ketchup, 2 tablespoons of salt (without a slide), 100 g of sugar, 100 g of vinegar, bay leaf, horseradish root, peppercorns, garlic to taste.

Trim the tails of cucumbers and cut them lengthwise into 4 pieces. Put the garlic in half-liter jars, chop the horseradish into pieces and also add to the jars. Cook the marinade from water, salt, sugar and ketchup. Add vinegar before pouring the marinade into the jars. Fill the jars and sterilize for 7 minutes. Roll up. If you decide to take liter cans, then you need to sterilize 10 minutes. Delicious and crispy cucumbers are obtained. Bon Appetit.

Svetlana

Rustic cucumbers

Put dill in a 3-liter jar - 2-3 umbrellas, horseradish - a leaf cut into pieces and a small root, 5-6 cloves of garlic, currant leaves, cherries. Then put the cucumbers, preferably by size, 70 g of salt without additives and cold water (I take either spring or bottled in the store). The jar needs to be closed with a nylon lid and placed in the refrigerator or in the cellar. Cucumbers are salted slowly, but they do not acidify, but inside they remain fresh. Try it - delicious!

Bon Appetit.

Helena

Canned cucumbers

I put in a 3-liter jar: 1 horseradish leaf, 2-3 cherry leaves, 1 dill umbrella and put cucumbers. For the first time I pour a jar of cucumbers just with boiling water, leave it for 15-20 minutes, then pour this water back into the pan, add 80g sugar, 60g salt to 1 liter of water, boil it again, pour cucumbers and add 1 tablespoon of vinegar to the jar ... I wrap the sealed cans in a fur coat for a day. The proven method!

Natalia

Pickles

Fill a 3 liter jar with small cucumbers, and grind the overgrown cucumbers on a grater. Then add 3 tablespoons of salt and fill the jar with this mass. You can add dill and a few cloves of garlic. Then close the jar with a plastic lid and store in the cellar

Tatiana

"Cold" canning of cucumbers

In a three-liter jar filled with cucumbers, put horseradish, cherry and currant leaves, garlic, dill, add an incomplete glass of salt - about 70 grams, pour cold water, close with a plastic lid and put in the cellar. Cool - you won't regret it!

Zemfira

Pickled cucumbers "as easy as shelling pears"

Today pickled cucumbers - as easy as shelling pears. Put spices in a three-liter jar, then cucumbers. Fill with boiling water and let stand for 5-10 minutes. Drain the water, boil, add 3 tablespoons of salt and 3 tablespoons of sugar. Put 3 aspirin tablets in a jar, fill with brine and add 3 tablespoons of 9% vinegar. We roll up. Try it - wonderful crunchy cucumbers are obtained!

aigulya

A simple pickle recipe

My recipe is also very simple. To prepare the brine, you need: 5 tablespoons of sugar, 3 tablespoons of salt and 1 tablespoon of vinegar in a 3 liter jar. Then we put the cucumbers and fill with brine. Be sure to sterilize! The cucumbers are delicious!

333

Canned cucumbers

Rinse the cucumbers and soak in cold water overnight. In the morning, boil water, put the cucumbers in a container and pour boiling water over for 5-8 minutes. Then put the cucumbers in jars with spices (peppercorns, dill, bay leaf, mustard seeds) and pour twice with brine: 1 time - add salt and sugar to the brine, pour cucumbers over them. 2 times - drain the brine from the jars, bring it to a boil and add vinegar before boiling.

Brine: for 5 liters of water: 600 g of sugar; 200g salt; - 400g vinegar 9%.

Helena

Canned cucumbers without sterilization

Why these difficulties with sterilization: it takes a long time, there is steam in the whole apartment, and you can scald yourself. I make it easier: I put cucumbers and spices in a 3-liter jar (horseradish, dill, peppercorns - black, white and allspice, cloves, tarragon, bay leaf, you can have a small peppercorn of red hot pepper.) I fill the filled jar with boiling water 1 time, I stand it for 8-10 minutes, covering it with a clean and boiled lid on top. Then I pour the water into an enamel pan, add 2 tablespoons of salt and 1 tablespoon of sugar to the same pan, put it on fire so that the marinade boils, and at this time I pour 100 ml of 9% vinegar directly into the jar. Then I pour the marinade that has boiled for at least 1-2 minutes into the jar, roll it up with a boiled lid, turn it over and wrap it well.

Anatoly

Cucumbers "without difficulty"

Don't muddle each other's brains with complications! Put spices in a 3-liter jar: dill, horseradish. We put the soaked and clean cucumbers tightly with gentle female hands. We fill in 1 tablespoon with a maximum slide of kitchen salt (not extra and not iodized!), 1 tablespoon of sugar with a slide, 2 tablespoons of 9% vinegar, pour boiling water from a kettle.

We put the jar in a saucepan (at the bottom there is an old towel) with water heated to almost a boil, cover with a lid and cook in a boiling pan for about 20 minutes. Carefully pull it out and roll it up. This is a basic old recipe, and everything else is a matter of taste and delights of the hostesses. But these cucumbers can be eaten by both children and the elderly without harm to health. The taste is delicate, lightly salted.

You don't have to boil it, but pour it three times - it's even easier. Pour boiling water over the filled jar twice and let stand for 5 minutes, and then add salt, sugar, vinegar and pour, then roll up. Currant leaves, oak leaves, etc., as well as black pepper, bitter chili, etc., a large amount of salt and vinegar only satisfy certain tastes. Try it, do it. But today it is already necessary to switch to other containers and twist-off lids. Very comfortable and beautiful.

faith

Canned cucumbers "simple"

And I make canned cucumbers much easier - for over 20 years now, and not a single jar has exploded! Having sterilized a three-liter jar, we put currant leaves, horseradish leaves, peppercorns, garlic, dill on the bottom of the jar. Then you need to fill the jar with cucumbers, previously soaked in cold water for 2-3 hours.

Pour hot boiled water 2 times after 5 minutes, i.e. boil for the first time, soak in the jar for 5 minutes, then boil the same brine again, pour it into the jar with cucumbers again. But on the 3rd time, when you bring to a boil, add 2 tablespoons of salt and 2 tablespoons of sugar and pour this brine into a jar. And at the end, add 100 grams of table vinegar (9%) or 1 tablespoon of vinegar essence directly to the tank.

Read the recipe carefully - it will take you no more than 25-30 minutes to prepare it, if, of course, you will get by with 1 can. I assure you you will not regret it!

Helena

Cucumbers - "yummy"

Bring four liters of water to a boil, add 10 tablespoons of salt, 4 rounded tablespoons of sugar and cool the marinade. Add 6 tablespoons of 70% vinegar to the cooled marinade. Put the cucumbers in jars, add the spices you like, and pour the marinade over the jars. Sterilize 5 minutes from the moment the water boils.

Tatiana

A very simple recipe for canning cucumbers

Try this simple recipe. 5kg of small cucumbers (8-12cm), 400g of 9% vinegar, 1.5 tablespoons of sugar, 5 tablespoons of salt. Dilute sugar, vinegar, salt in 3 liters of cold water (not boiled). In clean, you can not sterilized liter jars (in extreme cases, 1.5-liter - no more, otherwise it will not work) add seasonings: horseradish leaf, dill umbrella, mustard seeds, currant leaves, cherries, raspberries, peppercorns, garlic - a few cloves, a couple of slices of carrots, 1 piece of allspice). Then put small cucumbers in a jar, pour with brine, cover with a lid (without gum). Pour water into a cold oven in a baking sheet with sides and put jars of cucumbers there. turn on the oven and sterilize for 30-40 minutes, until the cucumbers change color from green to yellowish. Then remove the cans from the oven, insert rubber bands into the lids (don't forget !!) and roll them up.

The smaller the cucumbers, the tastier! They are very well stored and never explode, even at room temperature, which is very important, who has nowhere to store conservation.

Hope

Pickled cucumbers in a jar

I put all the greens (to your taste), cucumbers (pre-soak them in advance) in a 3-liter jar and pour boiling water - I do this, for example, in the morning. and in the evening I drain the water from the jar, put 3 tablespoons without a hill of coarse salt and fill it with tap water. I close the jar with a nylon lid (but one that needs to be held a little in hot water, not simple). And that's it!

Helena

Delicious gherkins

Put horseradish, leaves in a liter jar: cherries (if any), black currant leaves, dill umbrellas and garlic! We cut off the tips of the gherkins and put them in a jar!

For brine: 0.5 tablespoon of rock salt, 1 tablespoon of sugar and 35-50g of 9% vinegar are added to cold water, pour in gherkins and set to sterilize: from the moment the water boils for about ten minutes at low boil. And roll up! Everything! Very tasty and fast!