Summer is in full swing, which means you need to have time to make as much tasty preservation as possible. All this will come in handy in the long winter. Canned cucumbers are always in demand. They can be added to boiled potatoes and other vegetables, or they can be used in various salads.

The site has already been reviewed, closed entirely, now it's time to present you with the following selection - sliced ​​cucumbers, canned for the winter. In all recipes, green comrades are cut in different ways: into rings, cubes, lengthwise. Containers are also used in different ways - from a volume of 0.5 liters to three-liter bottles - be careful - each recipe indicates the volume of all products and cans.

Ringlets with onions

To get delicious cucumbers, you can take larger fruits with rings - after all, you can still cut them, so they will go into the jar without problems. But yellow fruits, even in such a preparation, are not good at all. Yellowness indicates that they are overripe - which means that there will be many large seeds inside, and the rind will be tough.

Both white and red onions are suitable for harvesting. Vinegar is present in the marinade, so it is better not to abuse the snack for those who have a “naughty” liver and pancreas.

For a 2 liter jar, take:

• pickled cucumbers - a kilogram;
• white or red onions - 250 g;
• bay leaf - a pair of small;
• one dill umbrella;
• peppercorns - 4 pcs. black;
• water for the marinade - one liter;
• sugar - 80 g;
• salt - 1.5 tbsp. l. no pea;
• vinegar 9% - 145 ml.

For the preparation of marinades and canned food, always use only clean, filtered water, free of impurities and foreign smell. When boiling, no sediment should form in the liquid.

Preparation

1. Wash cucumbers clean and cut into thick circles.

2. Peel the bulbs, chop. If small - then in rings, and large in half rings.

3. Rinse the container with boiling water from the inside. Lower the dill to the bottom (an overgrown umbrella, especially for harvesting), then bay leaves and pepper. Fill the jar with layers of cucumber circles and onions - so that you get 3-4 layers of both. It is better to make the first layer onion.

4. Mix water with coarse salt and sugar for the marinade. Let it boil over high heat - and then add the bite.

5. Transfer the marinade to the vegetables, attach the seaming caps - sterilize for 18-20 minutes in an enamel bowl with boiling water.

6. Roll up the pickles and hold them upside down and wrapped until they cool completely.

You can enjoy delicious ring cucumbers in a month!

All herbs used for conservation should not be rotten or spoiled. If dry herbs are used in the salting process, then their number is reduced by 5 times. Salt and granulated sugar must be dry and clean.

"Fingers"

Why is the recipe called "Fingers" - you think? Probably, to the one who invented it, the cucumbers themselves resembled fingers in slices. After all, according to the recipe, we will cut each vegetable into four parts. My recipe is incredibly tasty, try it - you will like it.

So, let's start our preparation for the winter. Previously, I marinate the cucumbers in a bucket. A regular 10-liter will do.

We wash our vegetables and cut them lengthwise into four pieces. We take all fruits small or medium in size, but not large.

Ingredients

• Cucumbers - 4 kg;
• Dill - a bunch;
• Garlic - 4 heads;
• A pod of hot pepper, one is enough;
• Granulated sugar - one glass;
• Vinegar - a glass will be enough;
• Salt - 3 tbsp. l.

Secrets of making marinade

Put the pre-cut cucumbers into the prepared bucket.

We also finely chop the dill and put it in a bucket. I pass the garlic through the garlic. For the sharpness of the marinade, a bitter pepper is needed, we finely chop it and send it all to the rest of the products.

Then we mix the contents of the container and set aside in a place where it will be dark for 3-4 hours.

Our next task is to arrange the prepared ingredients in the jars. You need to lay out tightly. Sprinkle with chopped spices on top and fill with several tablespoons of the marinade.

Next comes sterilization. For half-liter jars, 15 minutes will be enough, for liter jars - 20 minutes. It is not recommended to roll cucumbers into a large container. And the last thing - we roll up our jars. That's practically all. Now, with the onset of cold weather, you can open pickles and enjoy delicious and crispy cucumber slices.

Any marinade filling consists of liquid, dissolved sugar and salt: they are poured into water, brought to a boil and dissolved in water. But vinegar is poured in after boiling, otherwise it will simply "evaporate" and pickles will lose their natural preservative.

Tinned in chunks

Ingredients

• a couple of kg of cucumbers
• a couple of small bunches of dill
• 4 horseradish leaves
• two onions
• 10-12 garlic cloves
• 10 black peppercorns

For filling

• two tablespoons of salt
• 4 teaspoons of foot sand
• 8 tablespoons of vinegar
• one liter of water

Cooking steps

Cut the pre-washed and dried cucumbers into cubes (or rings - as you like *), place in an enamel container and cover with salt at the rate of one kilogram of basic vegetables - one tablespoon of salt. You can shake the pot to distribute the salt evenly. Covering with a towel, leave for twelve hours (you can overnight).


Prepare spices and seasonings: wash the dill and horseradish leaves, put on an ironed towel and dry. Then cut into pieces (the smaller the better).


Cut the peeled onion head into rings. Peel the garlic cloves and turn them into plates.


The juice formed during the fermentation of cucumbers must be poured out, and the vegetables themselves must be put in layers in a jar, alternating with the specified spices. Try to distribute all foods evenly.


Prepare a spicy sauce: Pour four glasses of water into a saucepan, add all the ingredients for the marinade and place on the stove. After the liquid boils, pour it into jars.


Cover the future pickles with lids and sterilize for ten minutes. Roll up and wrap until it cools.

On a note

* Cucumbers can be cooked in pieces for the winter in different ways: cut lengthwise, into rings or cubes. The latter option can be used in the winter for vinaigrette.

Fruits used for conservation should be ripe, but not overripe, firm with a bright green skin, slightly prickly to the touch. Before rolling, all products must be rinsed under running water; in case of severe contamination, they are pre-soaked.

In korean

All ingredients are calculated for 3 kg of cucumbers. The result is 7 two-liter jars (or 14 liters of pickles).

Ingredients

• three kg small cucumbers
• 3 carrots
• half a glass garlic cloves
• a glass of vinegar 9%
• 1.5 tablespoons of salt
• 1/2 cup granulated sugar
• 230-250 ml vegetable oil
• 23 g Korean carrot seasoning powder

Cooking steps

Cut the cucumbers washed under cool water in half lengthwise, each half in half to make four parts.


Wash the carrots and cut them lengthwise into strips. By the way, carrots can also be grated for Korean vegetables.


Peeled garlic cloves must be chopped finely enough to make the marinade spicy and tasty.


Place all prepared foods in a clean, spacious bucket or saucepan, mix together with the added seasonings and spices.


Leave the vegetable mixture to marinate at room temperature for about a day. During this time, the sliced ​​ingredients will release the juice and absorb the aroma of all the spices.


Put the prepared products the next day in a clean container, sterilize for a quarter of an hour, then roll up.


Wrap the cucumbers in jars in pieces with a blanket until they cool completely, after turning the lid down. Store the finished pickles in a cool, dark place.