How to close crisp cucumbers for the winter is a simple and tasty recipe. Cucumbers for the winter are crispy: how to pickle? We close cucumbers for the winter crispy with vinegar and without, with an oak leaf and pine branches, with mint and apple juice - Female opinion -
An integral attribute of any feast is salted crispy cucumbers. There are a lot of recipes for salting green vegetables for the winter. Especially popular: spicy, with gooseberries, mustard seeds, etc. Unfortunately, with all the variety of ways to get pickles with a unique taste, aroma and, most importantly, crunch, not every housewife will succeed.
How to roll cucumbers to be crispy? Despite its apparent simplicity, this procedure has many subtleties and “pitfalls”, which many neglect. The crunch and firmness of a popular Russian snack largely depends on the proper selection of vegetables. Consider the tricks of this dish in more detail.
How to choose cucumbers for seaming?
The fruit must be freshly picked, strong and juicy. Sluggish and soft grades after processing will not give the expected crunch. Some varieties will not tolerate long-term storage.
Agronomists divide all varieties suitable for growth into the following types:
- salad;
- pickling;
- universal.
It is not difficult to guess that the former are intended exclusively for fresh consumption. Their thick peel misses the marinade badly. In the case of universal, it is clear that they are suitable for any purpose - and pickling, and adding to salads. And only the pickling variety will give the long-awaited crunch and unsurpassed taste. The best seaming view recognized "Nezhinsky."
Characteristic differences
Fruits are convenient to distinguish among themselves in appearance. Salad has an elongated shape, light spikes (in universal and pickling they are dark). For cucumbers, ideally suited for pickling, the skin is peeled off without applying force - just a slight pressure on the nail. The best candidates for canning are smooth, oblong fruits without deformation, damage, uncharacteristic spots.
Talking about how to make cucumbers crisp for the winter, you need to sort them by size:
- Pikuli are the smallest, up to 3-5 centimeters.
- Gherkins are medium, reaching 9 centimeters in length.
- Zelentsy - large (9-14 centimeters).
Each group has its own methods of rolling crispy and sweet cucumbers. In the classic version, vegetables, ranging in size from 7 to 12 centimeters, are considered ideal for consumption in the winter.
Starting to salting, you need to decide on the container for storing the product. If you plan the option of salting without a twist, you will have to stock up on glass jars with a volume of 3 liters, enamelled buckets of 10 liters.
Modern housewives use cans of different sizes from half a liter to 3 liters to pickle cucumbers.
Should I use plastic utensils? Barrels and containers of universal material will come to the rescue if there is no standard type of container at hand. Plastic barrels will make a worthy alternative to oak. They are not so expensive and the taste of the main product does not spoil.
Ordinary recipe for crispy cucumbers
The described recipe for rolling crispy cucumbers for the winter cannot be called ordinary. It was not copied from the culinary directory or borrowed from the master class of the chef of a trendy restaurant. Its author is a simple village grandmother who grows cucumbers in her own garden and responsibly rolls them for a large family.
Ingredient preparation
The most delicious cucumbers are hand-grown on a personal plot. Market ones will do. In order to decompose vegetables in jars as compactly as possible, the bulk of them should have an average size and only 25-30% small to fill the upper part of the container.
Green fruits are soaked in a basin for 30-45 minutes and rinsed several times under running water.
How to roll cucumbers to be crispy? Choose the right greens! According to the prescription you will need (per 1 jar):
- Leaves of cherry - 5 pieces.
- Dill umbrella - 2 pieces.
- Garlic - 4 large cloves.
- Horseradish leaf - 1 piece.
- Horseradish root - 2-3 shavings.
The main ingredient responsible for the crunch is oak leaves. It is unlikely to be able to buy them on the market, so you have to look for it yourself. It is this green component that will give the cucumbers a unique crunch and will not let you go limp during long-term storage.
Cooking brine
The taste of the finished product largely depends on the quality of the brine. In a pan with cold water, lower a bunch of cherry branches, stalks of dill and horseradish leaves. When the water boils, add 2 tablespoons of salt and half less sugar (per liter of water). At the end - 25 grams of ground red pepper. The brine should boil for a quarter of an hour. Next to establish a pot of clean water, bring to a boil.
Can filling
To roll crisp cucumbers on a 3-liter jar, it is not necessary to sterilize it. It is enough to process with hot water, pay special attention to the neck. When the containers dry, a bouquet of spices, which was discussed above, is laid at the bottom. Further, the jar is densely packed with cucumbers. To fit more vegetables, large fruits are placed vertically at the bottom, and smaller ones closer to the neck.
Now the jar of cucumbers must be poured with boiling water for 10 minutes. This is a kind of sterilization of both the container and the products inside it. Guaranteed to get rid of germs.
Drain the water, add pepper bitter peas - 5-8 pieces, 2 tablets of aspirin, table vinegar - 40 grams per jar. Such natural preservatives will help vegetables to be stored for a long time without loss of taste.
The next step in rolling crispy cucumbers for the winter is to fill the brine. Tighten the jars, leave in a dark place, wait for complete cooling. Previously turn upside down and cover with a warm blanket. Store the finished snack in a place protected from sunlight. The cellar, pantry, etc. are great.
Cold salting with vodka
The original way to pickle cucumbers to achieve an appetizing crunch involves the use of fresh, strong, small-sized fruits.
Additional ingredients:
- Brine - 2 tablespoons of table salt per liter of pure water.
- Cherry leaves - 2 pieces per liter.
- Dill umbrella - 1 piece per liter.
- A celery stalk - 1 piece per liter.
- Greens thyme, tarragon - a couple of twigs per liter.
- Vodka (40%) - 2 tablespoons per liter.
How to pickle cucumbers to be crispy? First of all, take care of the quality of water. If it goes through several levels of purification, boiling is not required. Dissolve the salt.
Wash the vegetables thoroughly, put them on a paper towel so that the glass has excess liquid. At the bottom of the cans, previously washed and dried, lay the spices. Cucumbers are laid out on them, tightly pressed to each other. For convenience, the bank is recommended to keep it at an angle of 45 degrees.
Pour the brine. The liquid should completely cover the green fruits. Add the required amount of vodka.
Banks can be closed with two types of lids - ordinary plastic or twist-off. Send for a month to a dark, cool place.
Pickles followed by canning for the winter
A simple recipe will allow you to enjoy the spicy taste of vegetables before the onset of the first cold weather. The best masters of culinary art answer the question of how to properly roll cucumbers so that they crackle.
The first thing to do is pick the right ingredients. Cucumbers should be about the same size - 6-8 centimeters with underdeveloped seeds (so the taste of the finished snack will be more tender).
A bouquet of spices will be made up of leaves of cherry, currant, oak, horseradish - on a jar (3 liters) each of 4-5 pieces. Peppers, a few cloves of garlic and a pod of hot pepper are also here.
To prepare the pouring, 40 grams of salt must be dissolved in a liter of water.
Cold pickling method
How to roll cucumbers to be crispy? Banks should be washed thoroughly, if necessary, carry out the sterilization procedure. All leaves, pods and cloves should not have signs of developing rotting, disease or pest damage. Twigs separated from each other, cloves without a peel and pods without seeds are washed in several waters and temporarily deposited.
Cucumbers are laid in a dense layer in a prepared container, followed by a layer of spices, then again cucumbers, again spices and so on to the neck.
Rolling crispy cucumbers on a 3-liter jar, you must properly prepare and pickle. Dissolve 2 tablespoons of salt in a liter of cold water. Pour the cucumbers with the resulting liquid, cover with gauze folded in several layers, leave to start the fermentation processes for three days at a temperature of 20-22 degrees.
After the specified time, try one vegetable. If a rich, slightly salted taste is felt, the fermentation process should be interrupted. The brine is drained, the cucumbers are washed, the herbs and spices are thrown away.
It is important not to miss this moment. The taste should be gentle, the fruits should not be fully salted. Only in this case in winter they will have an inimitable taste, optimal strength and everyone’s favorite crunch.
To roll crisp cucumbers for the winter, as for the first time, you will have to prepare a set of fresh leaves and spices. Return the cucumbers to the jars washed clean, boil the collected brine, pour into the jars, close with sterile lids, wrap with a towel. Soak for 10-15 minutes, drain the hot brine. To prevent spices and leaves from falling out, you can put on a special rubber cover with small holes on the throat. If one is not available on the farm, gauze can be used.
Bring the brine a second time, send by banks. Now you can start rolling. It is advisable to cool the preservation as quickly as possible and store in a dark, well-ventilated place.
Hot way
The technique described below will allow you to roll up delicious crispy cucumbers, as in the previous recipe, with only minor technological adjustments.
To prepare the brine, edible salt is not diluted in cold water, but in boiling water. Hot liquid is immediately poured into jars filled with green fruits and spices. The containers close and stay warm for 2-3 days. When the waiting period has come to an end, the brine merges, and then the method of action is similar to the cold method.
Having opened a can of such a snack in winter, you will be pleasantly surprised by the taste - salted cucumbers with a delicate taste and fresh crunch will not leave anyone indifferent!
Pickling cucumbers without cans and barrels
The progress of the chemical industry from year to year supplies the kitchen with useful devices. One of the latest was the package insert. An inexpensive roomy device in terms of performance is not inferior to plastic and glass, and in some respects significantly surpasses them.
How to roll cucumbers so that they are crispy in the package insert? First, prepare a brine - 700 grams of salt per 10 liters of water. There are also several buds of cloves, grains of allspice, garlic and horseradish. Boil the mixture for 10-15 minutes. Cool to a temperature of 38-40 degrees. Strain into a clean container through cheesecloth.
Carefully washed cucumbers pour the resulting brine. Maintain at room temperature for a week, covering with an ordinary lid. After that, put together the edges of the package insert, remove excess air, and tightly bandage the free edge with twine or a thin rope.
Vegetables will be ready to eat after a month. Keep them in a cool place.
In the preparation of brine should be used only rock salt. Otherwise, the jar may explode or the cucumbers get an unpleasant sour taste.
Everything that is planned to be pledged in a jar should be thoroughly washed. This will save the brine from unforeseen fermentation and prevent spoilage of the main product.
Glass jars for sterilization must be sent to a cold oven. So they warm up evenly, do not burst and do not explode.
To prevent damage to glass containers, adding a few mustard seeds to the brine will help.
Oak bark will help to add crunch and not spoil the natural taste - a small piece is enough to maintain the primary elasticity of the vegetable.
In order for green fruits to be saturated with brine faster, it is recommended to trim their tails and make a few small punctures with a fork.
Be sure to sterilize the covers. Fifteen-minute boiling in metal is enough for pure water, thoroughly wash and napron capron on all sides.
Once upon a time I was very tormented with cucumbers. She covered them so that it was possible to eat delicious crispy cucumbers in the winter, but, unfortunately, several cans necessarily exploded. I felt sorry for myself and my labors
But once a neighbor shared her recipe with me, saying that if I follow everything exactly according to the recipe, then not a single can of mine will explode. Of course, I did not believe her, but still decided to try it.
And lo and behold! Not a single jar has exploded since that winter!
I share this miracle recipe with you. Just remember, everything is exactly as indicated. Not a step to the side.
The recipe for cucumbers that do not explode
First you need to prepare the cucumbers. To do this, wash them well and leave them in cold water for a couple of hours, but no more than 6. This is necessary so that the cucumbers pick up water and are crispy.
While the cucumbers are soaked, you wash the cans. Take three-liter immediately, as these cucumbers will be eaten very quickly by your family. Be sure to steam the jars in the oven or over steam for up to 5 minutes. Boil the lids with water and hold them there for about 5 minutes.
Then, when the jars are ready, you need to put the cucumbers in them correctly:
- At the bottom, put the seasoning: horseradish, garlic, cherry leaves, currants and dill, which you previously doused with boiling water before laying in a jar.
- Throw cucumbers into boiling water. Boil them there for up to 1 minute. Then put it in a jar.
- Add to the jar 10 ml of vinegar essence (2 teaspoons) or in 77.8 ml. table 9% vinegar.
- Fill the filled jar with water, where the cucumbers were cooked.
- We roll up the jars and wrap them in a warm blanket so that they do not cool down sharply.
Close the cucumbers for the winter. 8 blank options!
1. OPTION-CUCUMBERS "AS STORE"
per 1 liter of water:
- 1.5 tbsp salt
- 3 tbsp Sahara
- 10-12 tablespoons of 9% vinegar in a 3 liter jar.
1. Bay leaves, allspice, cloves, onions (rings), put dill on the bottom of the jar, then cucumbers.
2. Pour boiled water over the prepared cucumbers in banks, cool to a warm state, drain, add sugar and salt per 1 liter of water, boil again, pour cucumbers and roll.
Add vinegar to the jar before the second pouring!
2. OPTION-Cucumbers "CRISPY"
-1 carrot
-2 bulbs
-1 head of garlic
- 1 leaf of horseradish, currant, cherry, lavrushka, dill umbrella
- peas of black pepper
1. Place carrots cut into 4 parts and all of the above ingredients at the bottom of a 3-liter jar.
2. Place the cucumbers, pour hot boiled water for 15 minutes. Drain the water. Add to it:
- 5 tsp salt
- 10 tsp.sahara
- 100g. table vinegar.
3. Boil the water with spices again in a jar. Roll up.
3. OPTION "THOSE WHO DO NOT LIKE SPICY"
These are delicious salted cucumbers. Ideal for those who for various reasons can not eat spicy.
On a 3 liter jar:
- 1.5 liters water
- 2 tbsp salt
- 3 tbsp Sahara
1. Wash and pour cucumbers for 3 hours, changing the water.
2. Put in a jar:
- dill umbrellas, horseradish leaf, 5 currant leaves
- 4 tooth garlic
-10 peas of black pepper
- 4 pcs cloves
- cinnamon
- tarragon
3. Place the cucumbers in the jars vertically, pour hot brine for 3 minutes. Then drain the brine, boil again and pour for the last time, adding to the jar:
- 1 tablespoon table vinegar
4. Roll up. Turn upside down and leave under a warm blanket until it cools down. Even in the spring, opening the can, the cucumbers seemed slightly salted.
4. OPTION "GIVING SALTING"
A very simple way of pickling cucumbers, but very tasty, the cucumbers are crispy.
In clean sterilized jars (3l.) Put:
- horseradish leaves
- cherries
- black currant
- branches of dill
- 5 cloves of garlic.
1. Pour into each jar of:
- 100g. salt and sugar (4 tbsp. sugar and 10 tsp. salt).
2. Fill the jars with cucumbers and pour cold water. Close them with plastic covers, put in a dark, cold place (such as a cellar). Cucumbers will be ready in 3 months, but stand until spring.
5. OPTION "DRINKED" CUCUMBERS
1. At the bottom of the can:
- horseradish root
- dill
- garlic
- currant leaves
2. Then tightly lay the cucumbers and pour the marinade on 1.5 liters of water:
- 3 tbsp salt without slide
- 2 tbsp Sahara
- 1 tsp.usus
- 2 tablespoons of water.
Sterilize 15 minutes.
6. OPTION "CUCUMBERS IN TOMATO FILLING"
- 5 kg. cucumbers
- 2 kg. Cucumbers
- 250 g garlic
- 250 g of vegetable oil
- 250 g of sugar sand
- 3 tbsp salt
- 2 tbsp 70% vinegar
1. Tomatoes skip through a meat grinder, add vegetable oil, granulated sugar, salt, bring it all to a boil and cook for 10 minutes.
2. Then gradually add the cucumbers cut into rings. After boiling, cook for 20 minutes, then add garlic and vinegar, mix everything and put into sterilized jars, cork.
It takes a long time to cut, but it turns out a lot of cans 10 cans of 650 grams.
7. OPTION pickled cucumbers
Put cucumbers in jars and pour brine into 2 liters of water:
- 2 tablespoons salt with a slide
- 6 tablespoons sugar with a slide
- 5-7 peppercorns
- 5-7 lavrushki
1. Boil everything for 3 minutes, then cool, add
- 2 tbsp 70% vinegar
2. Pour into jars. Then sterilize them for 5 minutes and roll up.
8.VARIANT SMALL-DECK CABLES
1. Place the cucumbers in 3 liter jars with spices:
- dill
- horseradish
- currant leaves
- garlic
- pepper peas (4-5 pcs)
- cloves (2-3 pcs.)
- bird cherry leaf
- 1 tbsp salt with a slide
- 1.5 tbsp.sahara without slide
- 2 tablets of aspirin
- 0.5-1 tsp. 70% of the essence of essence and pour boiling water, cover with lids.
You can prepare cucumbers for the winter in various ways. Look at the selection of recipes, take note and try to close the jar — another one in a new way.
1. Cucumbers, like shopping
Products:
per 1 liter of water:
1. Salt - 1.5 tbsp. spoons
2. Sugar - 3 tbsp. spoons
3. Vinegar 9% - 10 tbsp. spoons
How to cook cucumbers like a store:
We take a 3-liter jar.
1. Bay leaves, allspice, cloves, onions (rings), put dill on the bottom of the jar, then cucumbers.
2. Pour boiled water over the prepared cucumbers in banks, cool to a warm state, drain, add sugar and salt per 1 liter of water, boil again, pour cucumbers and roll.
Add vinegar to the jar before the second pouring!
2. Crispy Cucumbers
Products:
1. Carrots - 1 pc.
2. Onion - 2 pcs.
3. Garlic - 1 head
4. Horseradish, currants, cherries, bay leaves - 1 sheet each
5. Umbrella dill
6. Black pepper peas
7. Salt - 5 teaspoons
8. Sugar - 10 teaspoons
9. Vinegar 9% - 100 gr.
How to cook crispy cucumbers:
1. Place the carrots cut into 4 parts and all of the above ingredients on the bottom of a 3-liter jar.
2. Place the cucumbers, pour hot boiled water for 15 minutes. Drain the water. Add salt, sugar, table vinegar to it.
3. Boil the water with spices again in a jar. Roll up.
3. Mildly salted cucumbers
These are delicious salted cucumbers. Ideal for those who for various reasons can not eat spicy.
Products:
On a 3 liter jar:
1. Water - 1.5 liters
2. Salt - 2 tbsp. spoons
3. Sugar - 3 tbsp. spoons
How to cook spicy cucumbers:
1. Wash and pour cucumbers for 3 hours with clean water, changing the water.
2. Put in a jar: - dill umbrellas, horseradish leaf, 5 currant leaves - 4 tooth garlic -10 peas of black pepper - 4 pcs. Cloves - cinnamon - tarragon
3. Place the cucumbers in the jars vertically, pour hot brine for 3 minutes.
Then drain the brine, boil again and pour for the last time, adding to the jar: - 1 tablespoon of table vinegar
4. Roll up. Turn upside down and leave under a warm blanket until it cools down. Even in the spring, opening the can, the cucumbers seemed slightly salted.
4. Country salting
A very simple way of pickling cucumbers, but very tasty, the cucumbers are crispy.
How to cook cucumbers dacha salting:
In clean sterilized jars (3l.), Put: - horseradish leaves - cherries - blackcurrant - dill branches - 5 cloves of garlic.
1. Pour into each jar approximately: - 100 grams of salt and sugar (4 tbsp. Sugar and 10 tsp. Salt).
2. Fill the jars with cucumbers and pour cold water. Close them with plastic covers, put in a dark, cold place (such as a cellar).
Cucumbers will be ready in 3 months, but stand until spring.
5. Drunk cucumbers
How to cook drunk cucumbers:
1. At the bottom of the can (3 l.) Lay: - horseradish root - dill - garlic - currant leaves
2. Then tightly lay the cucumbers and pour the marinade, 1.5 liters. water: - 3 tbsp. salt without a hill - 2 tbsp. sugar - 1 tsp vinegar essence - 2 tbsp. vodka.
Sterilize 15 minutes.
6. Cucumbers in tomato sauce
Products:
1. Cucumbers - 5 kg.
2. Tomatoes - 2 kg.
3. Garlic - 250 gr.
4. Vegetable oil - 250 gr.
5. Sugar - 250 gr.
6. Salt - 3 tbsp. spoons
7. Vinegar 70% - 2 tbsp. spoons
How to cook cucumbers in tomato sauce:
1. Tomatoes skip through a meat grinder, add vegetable oil, granulated sugar, salt, bring it all to a boil and cook for 10 minutes.
2. Then gradually add the cucumbers cut into rings. After boiling, cook for 20 minutes, then add garlic and vinegar, mix everything and place in sterilized jars, cork.
It takes a long time to cut, but it turns out a lot of cans - 10 cans of 650 gr.
7. Pickled Cucumbers
Products:
for 2 liters of water:
1. Salt - 2 tbsp. spoons with a slide
2. Sugar - 6 tbsp. spoons with a slide
3. Pepper peas - 5-7 pcs.
4. Bay leaf - 5-7 pcs.
How to cook pickled cucumbers:
1. To prepare the brine, combine all the ingredients, boil for 3 minutes, then cool, add - 2 tbsp. 70% vinegar
2. Put the cucumbers (as much as they enter) into the cans and pour over the brine. Then sterilize them for 5 minutes and roll up.
8. Salted pickles
Products:
1. Dill, horseradish, currant leaves
2. Garlic
3. Pepper peas - 4-5 pcs.
4. Clove - 2-3 pcs.
5. Bird cherry leaf
6. Salt - 1 tbsp. spoon with a slide
7. Sugar - 1.5 tbsp. spoons without slides
8. Aspirin - 2 tablets
9. Acetic essence 70% - 1 teaspoon
How to cook salted cucumbers:
1. Place the cucumbers in a 3-liter, sterilized jar, adding all the spices, salt, sugar, aspirin and vinegar. Then you need to fill everything with boiling water and roll it with an iron cover.
"Home kitchen" wishes you bon appetit!
Preserving fruits and vegetables is a favorite pastime for most housewives in the summer.
Every woman wants to delight her household with tasty and healthy products in the winter. Crispy pickled cucumbers - this is one of the dishes that is present on the table in every home. Housewives all over the world have their own recipes that have been going for centuries. But in order to properly clog cucumbers in jars, you need to know some secrets, they will help make the vegetable fragrant elastic and crisp.
Crispy winter cucumbers - general rules
To preserve cucumbers for the winter, and they were crispy, you need to select young fruits with a thin crust and dark spots. Vegetables that are selected for canning must be harvested a maximum of one day before they get into the jar. It is better if they are collected just before canning.
Before sending the vegetable to the jar, you need to soak it, you can pour water overnight. It is also worth remembering that the colder the water, the more crispy the cucumbers will be. You need to choose the right spices, because a lot depends on them.
So, for example, if you overdo it with garlic, then the cucumbers will turn out not so crispy, but cloves, mustard, peppercorns, currant, cherry or oak leaves - all this can be put in the amount that you like, they will only add a special taste to the vegetable and aroma.
You can use any spices if they are described in the recipe, but it is better not to experiment. It’s worth adding everything according to the recipe to the jar and in the end the cucumbers for the winter will turn out crispy and fragrant.
Cucumbers for the winter crispy (traditional)
This recipe is considered traditional, and most housewives prefer it.
Products and spices:
Young cucumbers - 2 kg;
Garlic - a pair of teeth;
Carrot;
Parsley;
1 tbsp vinegar 70% of the essence;
Half a liter of water or a little more;
1 tbsp salts;
Sugar 2 tablespoons, but you can 3;
5 peas of black pepper;
A couple of cherry leaves;
3 grains of cloves.
Cooking method:
The first thing you need to start with is soaking the vegetables in cold water overnight. We put the ingredients in the jar at the bottom: carrots, dill, parsley, cloves, and cucumbers on top. Pour boiling water.
Set aside the jar, let it stand so that it cools down a bit, then pour the water into a container and add salt, sugar and prepare the brine. When the brine boils, remove from heat and only then add vinegar. Pour jars with cucumbers and spices, cover with cherry leaves on top and roll up. Wrap a jar, in this form leave to cool.
Such cucumbers can be stored both in the pantry in the city apartment and in the cellar.
Cucumbers for the winter crispy (onion)
Most housewives love this method of preservation for their incredible aroma.
Products and spices:
Young cucumbers - 2 kg;
Bulb;
Clove of garlic;
Allspice;
Bay leaf;
1500 ml of water;
Half a glass of sugar;
60 grams of salt;
0.5 cups of vinegar.
Cooking method:
Cucumbers should be soaked in cold water, it should be changed more often and left in water better for the night.
In the jar where the pickling of cucumbers for the crispy winter will take place, put onion cut in half rings and a clove cut into several parts of garlic at the bottom.
After add spices and cucumbers.
Now proceed to the brine: add all the components to the water and bring to a boil, and only then pour the vinegar. Brine, just removed from the stove, is filled with filled cans.
Now we begin to sterilize the cans, it will take about 10 minutes, then we cork and leave to cool.
Cucumbers for long-term storage
Products and spices:
Fresh cucumbers;
Dill umbrella;
1 leaf horseradish;
Garlic - a pair of teeth;
6 peppercorns;
A pair of currant leaf;
150 g of sugar;
A tablespoon of salt;
125 g of vinegar.
Cooking method:
Pure cucumbers with the stalks removed in banks.
But at the bottom of the container for canning, you first need to lay greens, garlic and pepper.
Stack the cucumbers one by one, then add sugar, salt and vinegar. Pour water from the tap, and then send it to the pan for sterilization. After the cans boil, we wait another couple of minutes and roll up.
Remember that at the time of rolling, the cucumbers should be green.
Cucumbers for the winter crunchy with horseradish
Products and spices:
Cucumbers - 1 kg;
A couple of cloves of garlic;
Bay leaf;
Shredded dill with seeds a couple of spoons;
Finely chopped onion - 1 tbsp .;
Grated horseradish - 1 tsp;
1000 mg of water;
½ cup salt;
A tablespoon of sugar;
Lemon - 25 g;
Peppercorns.
Cooking method:
Wash fresh, collected pickles, cut tails and soak in water for at least 3 hours.
First, put all the spices in the jar, then cucumbers to one another.
Pour water into the container for marinade preparation, pour all the components for marinade preparation and boil.
Hot pour cucumbers. Sterilize the jar for at least 15 minutes, after which it can be rolled up and left to cool in the room.
Cucumbers for the winter crispy (mint with apple juice)
This recipe is incredibly delicious and the cucumbers are crispy.
Products and spices:
Small cucumbers;
2 peas of pepper;
Sprig of mint;
A couple of currant leaves;
Cloves;
Freshly squeezed juice from apples;
25 g of salt per 1 liter of juice.
Cooking method:
Well-washed cucumbers should be scalded with boiling water and cut off the ends, put greens and spices in a jar, and then cucumbers.
Then pour jars of prepared hot brine, which is prepared from apple juice and salt.
Banks need to be sterilized for 12 minutes, but remember: no longer, otherwise the cucumbers will become too soft and will not crunch.
As time runs out, roll up jars, wrap them and allow to cool at room temperature.
Cucumbers for the winter are crispy (without vinegar)
Crusty and fragrant pickles for the winter do not always roll with vinegar, there are other ingredients that allow you to roll up a delicious recipe and keep it until spring.
Products and spices:
Cucumbers - 2 kg;
A couple of dill umbrellas;
A few leaves of black currant;
5 leaves of cherry;
Garlic - 1 clove;
A small spine of horseradish;
Black pepper - 8 peas;
Salt - 3 tbsp .;
Vodka - 50 g;
Spring water 1.5 liters.
Cooking method:
For this recipe, small cucumbers with a thin peel, collected just before the pickling, are suitable. Wash and soak the cucumbers for a couple of hours, the water will need to be changed.
After the cucumbers stand, they will need to be washed well under running water. Remember, the shelf life depends on how well the cucumbers are washed.
In a pre-sterilized jar, lay the vegetable tightly, after sprinkling each layer with dill, finely chopped, garlic, pepper and leaves.
After the cucumbers and spices are stacked in a jar, pour them with saline, 50 grams of salt per 1 liter of water. After that, vodka is poured into the jar.
Such cucumbers can be stored in the cellar even under a nylon cover.
Cucumbers for the winter crispy with bell pepper
Adding bell peppers to pickled cucumbers brings them a special aroma and taste.
Products and spices:
Cucumbers - 700 g;
Bell pepper - 4 pcs.;
Garlic - 4 prongs;
Umbrella of dill;
A small spine of horseradish;
Basil - 2 branches;
Grains of coriander - 10 g;
Allspice and black pepper - 4 peas each;
Half a glass of salt;
50 grams of sugar;
1/3 cup 9% vinegar.
Cooking method:
Purely washed cucumbers trim the tails.
Peel the grains and cut into 4 parts.
At the bottom of a well-washed and sterilized jar, put dill, garlic, basil and horseradish root. Then put cucumbers and peppers tightly in a jar.
Now you can proceed to the preparation of the marinade: in water (2 liters), add all the ingredients, bring to a boil and turn it off, add a preservative, in our case it is vinegar and pour jar with brine.
Let stand for about 15 minutes, and then drain and boil again.
Add coriander, peppercorns to the jar and pour hot marinade.
Close with a metal lid, cover with a warm blanket and leave as it is until it cools completely.
Cucumbers for the winter crispy with pine aroma
This is an incredibly delicious recipe for canning cucumbers, with the addition of pine twigs.
Products and spices:
Cucumbers - 1 kg;
Young sprigs of pine - 4 pcs.;
50 grams of salt;
25 g of sugar;
Half a glass of 9% vinegar.
All of these products will be enough for a jar of 3 liters.
Cooking method:
Wash the cucumbers and trim the tails so that they do not lose their green color, pour over them with boiling water, and then lower them into ice water.
In a jar, it is better to the very bottom, put 2 pine branches, and then cucumbers, between them put 2 more branches.
Boil the marinade from water (1 liter), sugar and salt and immediately pour the jars, cover and leave for 20 minutes. At the end of time, pour the marinade into the pan, bring to a boil, turn off the heat and pour vinegar.
Pour cucumbers with a solution and roll up. Cover them and leave them upside down until they cool completely. Then put it in a storage place, it is better if it is cool.
Cucumbers for the winter crunchy (with oak leaf)
This recipe is considered ideal for making crispy cucumbers, because it uses oak leaves.
Products and spices:
Cucumbers - 10 kg;
Garlic - 10 cloves;
Dill - 10 umbrellas;
Currant leaves - 10 pcs.;
Oak leaves - 10 pcs.;
Black and allspice 30 peas;
Mustard with peas - 1 tsp;
Water - 2.4 liters;
1/3 cup salt;
½ cup sugar;
A glass of 9% vinegar.
All of these ingredients are enough for 10 liter jars.
Cooking method:
Rinse the vegetables thoroughly, add water for several hours.
In sterilized jars, lay greens, black and allspice, garlic and mustard at the bottom. Tightly lay the cucumbers on top.
Now you can start preparing the marinade: add sugar and salt to the pot with water, boil it, after removing it from the heat, you can add vinegar and immediately pour into jars and sterilize for 5 minutes, but take the time from the moment the water boils.
Roll up cans, put them upside down and cover with a warm blanket.
Let in this form they cost 2 days. After you remove the cans into the pantry or basement.
Cucumbers for the winter crispy with carrots
Spices and Products:
These products are enough for a 1 liter jar.
Small cucumbers;
10 g mustard peas;
Umbrella of dill;
A couple of onions;
500 ml of water;
50 g of salt;
75 g of sugar;
Carrots are small in size;
Spices: peppercorns, bay leaf.
Cooking method:
Put greens and spices in a liter jar at the bottom, after which cucumbers are folded tightly to one another, as denser as possible.
Now you can begin to prepare the brine.
Pour salt and sugar into water and let it boil and pour in a jar.
There is no vinegar in this recipe, but to prevent the cucumbers from becoming cloudy and moldy, add a couple of tablets of acetylsalicylic acid.
Banks must be sterilized no more than 10 minutes. If you suddenly overexpose - the cucumbers will become soft, and will not please with a crunch.
After sterilization, the cans are rolled up and wrapped.
Cucumbers For pickling, it is better to choose medium-sized cucumbers, even small ones. Young sweet cucumbers without inner emptiness - this is the first secret that they will crunch. The skin of the cucumbers should be covered with black spikes and pimples. Cucumbers with smooth skin are considered salad and are not suitable for canning for the winter. The color of the cucumbers should be dark, and to the touch the fruits should be firm and not lethargic.
Water. For pickling pickles for a crispy winter, the quality of the water for the marinade is very important. Spring water is best, but filtered water can be used for urban residents. Water from the well is also very suitable.
It is also worth remembering that cucumbers should first be soaked and it is better if the water is as cold as possible, in which case they will become strong and elastic.
Spice. As for the choice of spices, then the choice is up to the hostess, only she knows what spices her family eats. The main thing is not to overdo it with garlic, as it can make cucumbers soft.
Banks Well-washed jars guarantee that cucumbers will be stored longer and not spoiled. It is best to wash cans not with detergents, but with mustard. She not only launders cans well, but also disinfects them. Sterilize the jars better in the oven, so they are fried evenly from the bottom to the top.
Salt. It also plays an important role in canning, do not use iodized one - the crunch of cucumbers will disappear, the stone is best suited, it gives the vegetables a bright and rich taste.
