Step-by-step recipes for cooking pickled, pickled, pickled cucumbers for the winter in 3 liter jars

2018-07-13 Marina Danko

Grade
recipe

9525

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

0 gr.

0 gr.

Carbohydrates

5 gr.

20 kcal.

Option 1: Pickles for the winter (for a 3 liter jar) - a classic recipe

Oak leaves are not as popular in pickles as, say, currant greens or cherry leaves. Nevertheless, they come in handy in the marinade and perfectly strengthen the skin of the cucumbers.

Ingredients:

• six fresh oak leaves, the same number of currant and cherry leaves;
• four dill umbrellas;
• four leaves of horseradish;
• two dozen cucumbers;
• garlic;
• peppercorns;
• salt - three tablespoons;
• lavrushka - a pair of leaves.

Step-by-step recipe for harvesting cucumbers for the winter in 3 liter jars

For dill, this is not needed, but be sure to wash the spicy leaves, dust can settle on them, which is completely useless to get into the jars. Disassemble the garlic into slices, peel them, then cut each lengthwise. First put peppercorns and two leaves of horseradish on the bottom of cleanly washed and dried cans, add garlic, dill umbrellas and spicy leaves.

Before canning, cucumbers are washed and kept in cool water for up to three hours. It is not necessary to dry them very much, just blot with a towel or rag. Vertically, in dense rows, fill the jar with cucumbers, fill the empty space left up to the neck, laying the cucumbers in a horizontal position.

In a clean half-liter jar, dissolve the salt in water, pour the brine into the jar to the cucumbers. Then, almost to the top, fill it with plain clean water. Place the two remaining horseradish leaves on top and fill with water so that they are completely covered. The container prepared in this way is placed on plates or bowls so that the water flowing out during fermentation remains in them. After three days, add some salt water, close the cans tightly and transfer to a cool place, always dark.

Option 2: Pickled crispy cucumbers for the winter (for a 3 liter jar) - a quick recipe

The composition of the marinade does not mean that the recipe can be looked down on. All the typical ingredients are there, there are vinegar and spicy ingredients, which means that cucumbers can be easily attributed to classic appetizers.

Ingredients:

• two dozen small cucumbers;
• three small umbrellas of dill;
• half a medium-sized head of garlic;
• three leaves of currant;
• small horseradish leaf;
• peppercorns;
• two tablespoons of sugar and rock salt;
• three laurel leaves;
• one hundred milliliters of food vinegar.

How to quickly cook cucumbers for the winter in a 3 liter jar

After examining, rinse the cucumbers thoroughly, removing soft or spoiled specimens. Leave the cucumbers selected for conservation in a basin, pouring them with clean water for three hours. If you picked the cucumbers with your own hands and are sure that they got from the garden to the table in no more than five hours, soaking can be halved.

We thoroughly rinse the glass containers; for this it is customary to use a baking soda solution. Remember to rinse the jars thoroughly afterwards. At the bottom we put dill, garlic, peeled and cut into pieces, horseradish and currant leaves, pepper and lavrushka. Filling the jar with cucumbers is most dense if the first layer is located vertically and as tightly as possible. Lay the subsequent layers, in which cucumbers of different sizes can be used, at your discretion.

Fill the cucumbers with boiling water and cover for a quarter of an hour with boiled lids, let stand for no longer than a quarter of an hour. We drain the water and boil again, this time pour cucumbers with it for ten minutes. We return it to heat again, and put salt and sugar in jars, pour vinegar. After the third pouring with boiling water, we seal the jars, turn them over, and keep them under a thick blanket for a day.

Option 3: Spicy cucumbers for the winter in 3 liter jars

Tarragon in the marinade is an unusual guest, the aroma from it is not so strong, and it will be felt more in the brine than in the cucumbers. Be moderate using pepper and horseradish, especially for male chefs. You should not try to make cucumbers so vigorous that they turn out to be stronger than the liquids that you are going to eat with them.

Ingredients:

• a pair of dill umbrellas;
• two leaves of cherry and currant;
• a sprig of tarragon;
• small hot pepper;
• five cloves of garlic;
• a large sheet of horseradish;
• three tablespoons of coarse salt;
• one and a half kilograms of cucumbers;
• horseradish root (fresh).

How to cook

Even if you got the cucumbers directly from the garden, after rinsing, soak them for several hours by flooding them with water. As a rule, it is enough to soak the cucumbers in the basin for three hours. Then rinse them again, cut off the tips, the herbs selected for canning, together with the leaves, rinse. Peel the garlic, cut each clove into three parts.

Dissolve three tablespoons of salt in hot water, about two hundred milliliters in volume, gently drain off the sediment and let cool completely. At the bottom of the jar, lower the currant and cherry leaves, cut off about a five-centimeter piece from the horseradish root. Add an umbrella of dill and lay the first layer of cucumbers tightly.

Place garlic and some fresh hot pepper on top of the first layer, tightly place the cucumbers under the very top of the jar. We finish with tarragon and another umbrella of dill, fill the jar with clean cold water by about two-thirds. Next, pour in the saline solution and, not reaching a centimeter to the edge of the neck, add clean water again.

It is convenient to put jars of cucumbers in several pieces in a large basin, leave them in this position in a dark and relatively cool place for three days. During fermentation, part of the brine will flow out of the cans, let it better stay in the basin.

At the end of three days, the cucumbers turn sour, the brine becomes slightly cloudy. Drain the liquid from all the jars into a common saucepan, boil for about two minutes. Without letting the brine cool down, pour it back into the jars along the cut of the neck. Covering with lids, soak in a cool place for about two weeks, after which the cucumbers are considered ready.

Option 4: Sour cucumbers for the winter in a 3 liter jar (with vinegar)

The marinade will come out pretty sour so make sure the vinegar solution does not exceed nine percent strength. The mass of cucumbers is indicated roughly, often it takes up to two kilograms of vegetables per jar.

Ingredients:

• a spoonful of peeled garlic cloves;
• large dill umbrella;
• three tablespoons of sugar;
• two tablespoons of salt;
• half a glass of table vinegar;
• a couple of bay leaves;
• 1500 grams of cucumbers.
• black and allspice pepper - three peas each.

Step by step recipe

Soaking cucumbers in cold water before laying is not only desirable, but almost mandatory. First, rinse the fruits, put them in a basin and fill them with water so that they float freely in it. Wash the jars and do not dry them, it is most convenient to lay cucumbers in bottles of at least three-liter volume.

Put the peeled, coarsely chopped garlic, pepper, lavrushka and dill in jars. Remove the cucumbers from the water and cut off the tips, fill the bottles tightly with vegetables. It is better to use bottled water in the brine, or at least passed through a filter. Pour sugar and salt into it, boil and pour vinegar.

After stirring the brine, use a large ladle to pour the water over the cucumbers. Cover them with lids boiled ahead of time and send them for sterilization. For this, a wide, high-sided saucepan, about a 30-liter volume, is best suited. At the bottom of it, put any plastic or wooden lattice, you can do with a terry towel folded in several layers.

Place a jar on the bottom of the pan, pour water over the shoulders. Make the heating moderate at first, and as it warms up, you can increase it. As the water boils in the pan, lower the temperature a little, keep the jars of cucumbers in it for up to twenty minutes, then carefully remove the bottles and roll them up.

Canned vegetables in three-liter cans are kept upright before cooling, upside down. Be sure to wrap them up in a warm blanket or old winter jacket.

Option 5: Cucumbers for the winter in a 3 liter jar with citric acid

The amount of salt can be increased slightly if you like saltier snacks. For greater sharpness, do not change the amount of garlic, but you can add a little more horseradish and pepper.

Ingredients:

• up to two kilograms of medium-sized cucumbers;
• small head of garlic;
• medium-sized horseradish root;
• an incomplete spoonful of mustard seeds;
• dill umbrellas - three pieces;
• one and a half tablespoons of citric acid;
• half a small hot pepper;

For the marinade:

• salt - two tablespoons and twice as much refined sugar;
• water - one and a half liters;
• a dozen peppercorns;
• lavrushka - three large leaves.

How to cook

Prepare the glass container by thoroughly washing it with a saturated soda solution. Rinse and dry the jars, making sure no dirt or soda remains. Sterilize the lids separately in boiling water for ten minutes.

Cucumbers for canning in a three-liter jar can be almost any, large ones can be cut, but it is better if the fruits are still the same size. In prepared jars, cut the peeled garlic into large pieces, chop the horseradish root and hot pepper in circles about a centimeter.

Washed and soaked cucumbers, rinse again. When cutting off the tips, fill the jars with fruit as tightly as possible. Boil water in an enamel saucepan, dissolve all the sugar, together with salt, boil lavrushka and pepper in brine for five minutes.

Boil enough water, pour cucumbers with it for ten minutes. Drain all the liquid from the cans directly into the sink, refill them with boiling water, this time soak for five minutes. Pour water in the same way, add lemon and mustard seeds to the cucumbers.

Do not let the marinade cool or bring it to a boil again. Pour cucumbers with boiling liquid, immediately roll up the lids. In an inverted position, soak the jars for at least a day under a warm blanket, during this time the cucumbers should cool completely.

Fresh cucumbers are very tasty and healthy. But as soon as it starts to get colder, local vegetables are no longer available to us. Now in winter there is a large selection of various fresh and salted vegetables, but how can they be compared with our preparations for the winter. Firstly, purchased cucumbers are expensive, and secondly, they contain a large amount of industrial preservatives. Therefore, the best option for us is to prepare them ourselves for the winter. Pickled or pickled cucumbers are the most important preparation for the winter. Crispy, strong, fragrant - nowhere without them. And so you can eat with pleasure, and add to salads. Recipes for harvesting cucumbers are very simple and tasty, their salting can be combined with tomatoes, you can make various salads from cucumbers.

Secrets of successful salting:

1. One of the secrets is to choose our cucumbers correctly. These should be pickled varieties: they look like pimples, prickly and bumpy. We select small and medium cucumbers, 10-12 cm long. Cucumbers from the garden should be picked on the day of pickling or the day before.
2. Water quality is also of great importance. You need to use spring or filtered tap water, or purchase ready-made drinking water.
3. To make the cucumbers successful, they use simple rock salt for pickling.
4. Spices, spices are also important for salting. For this, black peppercorns, mustard grains, dill seeds and umbrellas, any part of horseradish, cherry and currant leaves are used (the leaves must be young). Sometimes basil leaves, caraway seeds, garlic, oak leaves or a piece of oak bark are added (oak bark makes cucumbers crisper).
5. A liter jar of cucumbers takes 500 ml of water (approximately). The larger the cucumbers, the more water you need for cooking. And vice versa, the finer the cucumbers, the less voids, and less water is lost.

Consider some great recipes for harvesting our cucumbers for the winter:

Pickled cucumbers for the winter. Recipe for delicious crispy cucumbers in liter jars

Ingredients:

• medium-sized cucumbers - 2-4 kg,
• horseradish leaves - 2-4 pcs,
• garlic - 3-6 cloves,
• hot chilli pepper - 1 pc (to taste),
• horseradish root 5-7 cm long,
• celery, leaves - a little,
• cherry leaves - 5-7 pcs,
• allspice - 5-7 peas,
• bay leaf - 3-6 pcs,

Brine:

• Salt 2 tablespoons - for 1 liter of water,
• sugar 1 tablespoon - for 1 liter of water,

How to pickle cucumbers:

Wash cucumbers and herbs thoroughly. Cucumbers can be washed even with a soft brush, put them in a saucepan or basin, fill with cold water for 2 hours. We change the water, fill the cucumbers with clean water and leave again for two hours. During this time, the cucumbers are soaked in water, and they turn out to be crispy and elastic.

At the bottom of a pre-prepared jar, put a few twigs of dill, cherry leaves, horseradish leaf, currant leaf, celery, 1 clove of garlic (you can't put a lot of it, this can make the cucumbers soft), bay leaf, a small circle of hot paprika, black and allspice peas peppers.

Fill the jar tightly with cucumbers.

Pour boiling water over the cucumbers.

Cover the cucumbers with lids and leave them there for 10-15 minutes.

We drain the water.

Pour boiling water over the cucumbers again and leave them in water for 10-15 minutes. Then we drain the liquid.

Put the pot of water on the fire. Add salt (2 tablespoons per liter of liquid), sugar (1 tablespoon per liter) and citric acid (1 teaspoon per liter).

Fill the cucumbers with hot brine and close the jars with a seaming machine.

We turn and wrap our jars.

Opening such a jar in winter, we will enjoy the wonderful taste of salted crunchy cucumbers.

Bon Appetit!

Cucumbers for the winter in a sweet marinade. Recipe for making pickled sweet crispy cucumbers with citric acid

Thanks to the marinade, such cucumbers have a pleasant sweetish taste.

Ingredients:

• medium-sized fresh cucumbers,
• mustard beans - 1-2 tsp,
• horseradish leaves - 2-3 pcs,
• garlic - 3-5 cloves,
• chilli pepper - 1 pc,
• black currant leaves - 7-10 pcs,
• cherry leaves - 5-7 pcs,
• allspice - 5-7 peas,
• black peppercorns - 7-10 pcs,
• bay leaf - 3-6 pcs,
• dill dry and fresh umbrellas with seeds - 3-5 pcs,
• vinegar 70% - a few drops under the lid when rolling the cans.

Brine:

• Salt 40 g - for 1 liter of water,
• sugar 150 g - for 1 liter of water,
• citric acid 1 tsp - 1 liter of water.

How to pickle cucumbers:

We prepare cucumbers and herbs. I wash everything thoroughly. Put the cucumbers in a saucepan or basin, fill with cold water for 2 hours. You can change the water several times. Cucumbers will be soaked in water, while pickling cucumbers will turn out to be strong and crispy.

Put several branches of dill, cherry leaves, horseradish leaf, currant leaf, celery, hot peppers - a small ring, bay leaf, mustard seeds, black and allspice peas in clean jars.

Fill with boiling water and cover with lids. We leave it like this for 10-15 minutes. We repeat the procedure two times.

Then we drain the water into a saucepan. We put it on fire. Add salt 40 g, sugar 150 g, citric acid - 1 teaspoon.

Fill the cucumbers with marinade. We roll up and turn over the cans, wrap them in a blanket. You can store these cucumbers at room temperature.

Bon Appetit!

Cucumbers for the winter with lemon, Prague style. Cooking recipe in liter jars

These cucumbers are marinated with lemon. The rest of the ingredients for salting are ordinary - dill, horseradish, allspice and black peppercorns, bay leaves, sugar, salt, garlic. The taste of cucumbers is obtained with a slight sourness, which makes them piquant. You can add various ingredients to your taste, without strictly adhering to a specific composition. Such cucumbers will perfectly fit into any salads, and can be present on the table as an independent dish.

Ingredients:

• medium-sized cucumbers - 2-4 kg,
• mustard beans - 1-2 tbsp. spoons,
• horseradish leaves - 2-3 pcs,
• garlic - 1-2 heads,
• bay leaf - a few leaves,
• black currant leaves - 7-10 pcs,
• cherry leaves - 5-7 pcs,
• allspice - 5-7 peas,
• black peppercorns - 7-10 pcs,
• dill dry and fresh umbrellas with seeds - 3-5 pcs,
• lemon, cut into rings - several pieces, to taste,
• vinegar 70% - a few drops under the lid when rolling the cans.

Brine:

• Salt 40 g - for 1 liter of water,
• sugar 150 g - for 1 liter of water,
• citric acid 1 tsp - 1 liter of water.

How to pickle cucumbers:

Preparing cucumbers and herbs for pickling is the same as in the previous recipes.

I wash everything thoroughly. Put the cucumbers in a saucepan or basin, fill with cold water for several hours. You can change the water several times. This will give our cucumbers strength and elasticity.

Cut the lemon into rings and add it to jars to our cucumbers, also add dill umbrellas, cherry leaves, part of a horseradish leaf, currant leaf, bay leaf, mustard seeds, black and allspice peas, garlic.

Pour boiling water over the jars of cucumbers twice, pour sweet brine the third time. We roll up and turn over the cans, wrap them in a blanket.

The cucumbers are crispy, aromatic with an original taste. We will taste such a delicacy in winter, if we do not eat it earlier! 🙂

Bon Appetit!

Crispy canned cucumbers for the winter in 3-liter jars

This recipe makes very tasty, crispy cucumbers for the winter.

We will preserve cucumbers in 3-liter jars.

Cucumbers in such a jar will contain about 2 kg, brine is about 1.5 liters.

Ingredients:

• medium-sized cucumbers - 2-4 kg (for one or two cans),
• horseradish leaves - 3-4 pcs,
• garlic - 1-2 heads,
• black currant leaves - 5-10 pcs,
• cherry leaves - 7-15 pcs,
• allspice - 5-10 peas,
• black peppercorns - 7-14 pcs,
• bay leaf - 3-6 pcs,
• dill dry and fresh umbrellas with seeds - 3-5 pcs,
• vinegar 70% - a few drops under the lid when rolling the cans.

Brine for 1 liter of water:

• Sugar - 2 tbsp. spoons (no slide),
• salt - 1 tbsp. spoon (with a slide),
• vinegar 9% - 1 tbsp. spoon (or citric acid 0.5 tsp),
• aspirin - 1 tablet, put before rolling.

How to preserve cucumbers:

Carefully wash the cucumbers, cut off the ends.

At the bottom of the cans we put horseradish leaves, currants and cherries, garlic, bay leaves, allspice and black peas. Then we put our cucumbers tightly.

Pour boiling water over the cucumbers for 2 times, then drain the water, after they have stood for 10-15 minutes. If the cucumbers are bitter, then the bitterness will go away.

For the third time, fill the cucumbers with brine, put an aspirin tablet in the jar.

We roll up our cans, turn them over, put them under the clothes.

Here is such a wonderful simple recipe for pickling our cucumbers.

Bon Appetit!

The recipe for pickled canned cucumbers for the winter

Cucumbers according to this recipe are very tasty, crispy, and taste like cask cucumbers. We will preserve the cucumbers in a 3-liter jar.

Ingredients (for a 3 liter jar):

• cucumbers - 2 kg,
• salt - 3 tbsp. spoons,
• garlic - 4-5 cloves,
• paprika - to taste, about half of a small pod,
• horseradish root - 7-10 cm,
• dill umbrellas with green seeds - 4-5 pcs,
• dry dill seeds - 1 tsp,
• dill, parsley, celery - if desired,
• black currant leaves -3-5 pcs,
• cherry leaves - 5-7 pcs,
• mint leaves, if desired - 1-2 pieces,
• vinegar 70% - 1 tbsp. a spoon.

How to salt cucumbers:

We prepare the cucumbers, as usual, wash them thoroughly and cut off the ends.

We prepare jars and lids, sterilize.

At the bottom of the cans we put horseradish leaves, currants and cherries, garlic, bay leaves, allspice and black peas, hot pepper and our other ingredients. Then we put our cucumbers tightly.

Fill the cucumbers with boiling brine without vinegar (for a 3-liter jar - about 1.5 liters) - only salt is put in the brine. We leave our cucumbers to wander for 3 days. The covers should be slightly open. Remove the foam from time to time.

After 3 days, shake our jar to shake up the brine and pour it into a saucepan. We put the pan on fire. As soon as our brine boils, pour it into a jar, pour vinegar under the sterilized lid. We roll up our cucumbers, turn over the jar, wrap it with a blanket.

The cucumbers are amazing! Bon Appetit!

Housewives always prepare delicious cucumbers for the winter in 3 liter jars - and they always have an addition to the side dish, a good snack on the table. Among other things, pickled and pickled cucumbers are used as an ingredient in salads, vinaigrette, pickle soups.

Pickled cucumbers for the winter in 3 liter jars

A classic recipe, the cucumbers are crispy and aromatic, with the best range of spices in the marinade.

• Cucumbers - 1.5 kg
• Chives - 2 pcs.
• Dill inflorescence - 1 pc.
• Granulated sugar - 3 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar 9% - 100 ml
• Bay leaf - 2 pcs.
• Marinade water - 1.5 l
• Black and allspice peas - 3 pieces of each item

1. Soak the cucumbers in cold water for a few hours, this will make them crispier.
2. Dry vegetables and cut on both sides.
3. Pour the spices and herbs (garlic, dill, bay leaf, pepper) into a three-liter clean jar, then put the vegetables compactly into it.
4. Pour bottled water into a small saucepan, salt, add sugar, boil, pour in vinegar and stir.
5. Pour the finished marinade into a 3 liter jar immediately, cover with a lid and send for sterilization.
6. Line the bottom of a large saucepan with a small towel and carefully place the filled jar down.
7. Pour water into a saucepan and turn on a low heat.
8. After the contents of the jars boil, sterilize them for 20 minutes. Next, remove the cans from the water bath and roll them up with tin lids.

Pickled cucumbers for the winter in 3 liter jars

The classic recipe for pickling under nylon lids, which turns out to be unsurpassed. Take for salting:

• Fresh cucumbers - 5 kg
• Drinking water - 5 l
• Garlic cloves - 4-5 pcs.
• Table salt - 300 g
• Umbrellas dill, parsley, currant, oak, cherry leaves, peppercorns
• Hot pepper pods - 2-3 pcs.

1. Pick vegetables of the same size, wash them and place them in a large container - an enamel pot, alternatively.
2. To prepare the brine, boil water and salt, add seasonings.
3. Turn off after boiling and pour in the cucumbers immediately.
4. Press down on them with a press, cover with a thick cloth and leave in a warm place for 5 days.
5. Drain the brine after 5 days, boil and add the vegetables again.
6. After cooling, lay the workpiece in sterile jars, close with plastic lids.
7. For storing pickled cucumbers, harvested for the winter, only a dark, cool place is suitable - underground, a cellar.

Cucumber recipe for the winter in 3 liter jars

It is optimal to use three-liter jars for canning cucumbers at home, it will turn out to pickle medium-sized fruits.

For salting, prepare:

• Cucumbers - 2 kg
• Granulated sugar - 1 tbsp. l.
• Medium-ground salt - 2 tbsp. l.
• Acetic essence - 1 tsp.
• Garlic cloves - 3-4 pcs.
• Bulb onions - 1 pc.
• Cloves - 6-7 buds
• Peeled horseradish root - 5-6 pieces
• Horseradish leaves - 1 pc.
• Black peppercorns - 6-7 pcs.
• Dill umbrella - 2 pcs.
• Currant leaves.

Place the vegetables in a large saucepan, cover with cold water for several hours (the water will need to be changed 2-3 times during this time). Peel the onion, cut into quarters and place in a jar, add pepper, all the herbs and chopped garlic teeth. Place the cucumber fruit tightly and pour boiling water to the top. After 10 minutes, pour the cooled liquid into a small saucepan, add granulated sugar, salt. Boil the brine and pour it back into the jar. Top up with the required amount of vinegar essence and tighten immediately with a metal cap. Place the workpiece upside down in a blanket, leave to cool completely. Canned vegetables can be stored at room temperature, but so that they certainly do not explode, it is still better to find a cool place. Salting can be served with potato dishes.

Cucumbers for the winter in 3 liter jars with red currants

No vinegar. A variant of how to use a recipe for cucumbers for the winter with vinegar, but instead of the usual ingredient, take red currants, it will give the workpiece an unusual aroma and taste.

Prepare:

• Cucumbers
• Red currant - 3 tbsp.
• Garlic - 2-3 pcs.
• Horseradish root - a few shavings
• Granulated sugar - 1 tbsp. l.
• Salt - 1 tbsp l. (with a slide)
• Black peppercorns - 10 pcs.
• Currant leaves - a handful

Pre-soak the vegetables in cold water to make them crisper. Put horseradish shavings and garlic in sterile prepared containers, then tightly lay the cucumber fruits, sprinkling them with red currants. Boil water with the addition of granulated sugar and salt to prepare the marinade, add peppercorns and currant leaves immediately after boiling. Pour boiling water into the jars, and then pour the marinade. Pasteurize the jars covered with lids for 5 minutes. Tighten the workpiece and place it in a cool place after cooling.

Wash red currants, dry, peel off twigs. You need 600 gr for a liter jar. red currant berries.

Put the cucumbers in a jar sprinkling with red currant berries. Prepare the marinade: add salt to the water. sugar and bring to a boil.

Greetings, my inquisitive readers! This summer we already ate plenty of fresh and even. It's time for the hostesses to take care of the preparations. Because the summer flies by. And we must hurry up to make pickled cucumbers for the winter. After all, not a single feast is complete without them. They are added to the salad and to the pickle, and put on sandwiches.

The main secret of delicious gherkins is in properly selected raw materials. For harvesting, I advise you to make your choice in favor of immature, small zelents. Of course, they should be free from flaws and other damage. If they are sluggish, then feel free to put aside. These will be soft after pickling.

I advise you to sort the fruits by size before harvesting. If they are large, then it is more convenient to use a 3-liter jar. Or maybe you decided to preserve tiny gherkins? Then take a container with a volume of up to one liter.

And further. The taste and aroma of pickled fruits also depend on the spices used. Therefore, dill umbrellas are traditionally added here. Do you want your cucumbers to be crispy all winter? Then try rolling them up with oak, currant or cherry leaves.

For beauty, you can put pieces of sweet pepper or carrot circles in jars.

And spicy lovers cannot imagine canning without chili. We found that there are many options for aromatic spices. Therefore, there is an opportunity to experiment.

In general, there is nothing complicated here, although there are subtleties and secrets. And I will tell you about them at the end of the article. Ready? Then go ahead!

Crispy pickled cucumbers for the winter without sterilization

This is one of the easiest options. I am sure you will appreciate it. This method has one advantage. It lies in the fact that there are no overseas ingredients here. The whole set of herbs, spices and vegetables is classic. The main preservative is vinegar. Which will not let the cucumbers go bad throughout the winter. He also gives dominant notes to the appetizer.

For this recipe, I advise you to take small fruits. It is they who are able to crunch deliciously. In addition, the "crumbs" are very compact. There are a lot of them in the jar.

For two liter containers, you should stock up on the following products:

• Gherkins - 1 kg
• Water - 2 liters
• Sugar - 2.5 tablespoons
• Salt - 1.5 tablespoons
• 9% table vinegar - 16 teaspoons
• Cloves - 2 pieces
• Currant and cherry leaves - 4 pieces of each type
• Garlic cloves - 3-4 pieces
• Allspice - 4 pcs.
• Dill umbrellas - a couple

How to cook:

1. Thoroughly wash the cucumbers and fill them with ice water. We also thoroughly rinse the herbs and peeled garlic cloves.

2. At the bottom of the sterilized jar, lay out 2 leaves of black currant and cherry. We also place dill umbrellas here. We send garlic in containers

4. Fill the jars with boiling water (1 liter) and leave for a third of an hour.

5. To make the marinade, pour the remaining liter of water into a saucepan. Pour cloves, pepper and sugar with salt here.

Use regular coarse rock salt for preservation. Because iodized and sea water are not suitable!

6. Put the dishes on the stove over high heat and bring to a boil. Then we reduce the heat and cook the marinade for 2-3 minutes.

8. Drain the water used to warm the cucumbers. Then the marinade is poured into each jar. And 8 teaspoons of vinegar is added.

Vinegar can be substituted with essence. It must be taken at the rate of 1 teaspoon per liter container.

9 Roll up with sterile lids and turn over the jars. To make sure there is no leakage anywhere. Plus, the lids are additionally sterilized.

10. Cover with a fur coat for a day. We take out the finished pickled cucumbers for the winter to the basement. The blanks are stored perfectly even for more than one year.

A simple recipe with vinegar in a 3-liter jar

This variation is incredibly easy to prepare. Because when you try it, you will understand that it has no equal. The cucumbers are crispy, moderately salty and slightly spicy. Incredibly delicious combination!

If you will preserve purchased gherkins, then I advise you to soak them for 3-4 hours in water.

The colder it is, the harder the fruit will crunch.

If you marinate vegetables you have just picked from the garden, you can skip this point.

Take the following set of ingredients for a 3-liter bottle:

• Fruit - 1.5 kg
• Sugar - 4 tablespoons
• Salt - 2 tablespoons
• Horseradish - 1 large sheet
• Dill - 1 umbrella
• Table vinegar (9%) - 75 ml
• Garlic - 4 cloves
• Black peppercorns - 6-8 pieces
• Water - about 3 liters

How to pickle:

1. Place horseradish leaf, garlic and dill in a clean, sterilized container. It doesn't matter if you cut the garlic cloves or toss them whole. Add the black peppercorns and add the cucumbers.

2. Then pour boiling water over the fruits and leave for a quarter of an hour. After this time, we drain the liquid. After that, pour freshly boiled water into the jar again and leave for 15 minutes.

Thanks to this "double casting", the workpiece will stand without any problems until the next harvest. At the same time, there is no need to sterilize: it will remain so well.

3. Drain the liquid into a saucepan. Season with salt and sugar. Stir well and bring the composition to a boil. Pour the workpiece with this marinade.

4. We seal the jar, turn it upside down and wrap it up. So that it cools down gradually. And in a day, you can take it to a closet or basement, where you keep preservation.

The most delicious gherkins without vinegar with citric acid

This option is good for those who suffer from diseases of the gastrointestinal tract. This blank is prepared without adding vinegar. Which strongly irritates the mucous membranes. It uses citric acid instead. If desired, and it can be replaced with lemon juice.

However, even with citric acid, conservation is less harmful to the body than with vinegar. And the sourness of such vegetables is softer.

By the way, this option involves the addition of bay leaves. This addition will give the vegetables a pleasant spicy flavor.

But you need to be careful with this spice. If you overdo it, you can ruin the dish.

Calculation of products for one 3-liter or three-liter cans:

• Gherkins - 1.7 kg
• Garlic - 3 wedges
• Salt - 70 g
• Sweet pepper - 1 piece
• Lavrushka - 2-3 leaves
• Citric acid - 1 rounded teaspoon
• Black pepper - 6 peas
• Dill - 2 umbrellas

Recipe:

1. Thoroughly wash the cucumbers and cut off the "butts". So that the fruits absorb enough liquid. Then we immerse the vegetables in cold water and leave for 3-4 hours. After such soaking, be sure to rinse the gherkins again.

2. Put dill, bay leaves and black pepper on the bottom of well-washed and sterilized jars. Next, we send half of the sweet pepper here. Pre-washed and seed-free. Following this, we fill the container with greens very tightly. So that there is a minimum of free space in it.

3. Place the remaining half of the pepper on top. And pour boiling water. We cover the container with a sterile metal lid. We leave for about 20 minutes. During this time, vegetables with spices will warm up well. Pour the liquid into an enamel or stainless steel pan.

The jar is very hot, so wrap it in a towel or use a kitchen glove.

4. Add salt to the drained liquid. Stir to dissolve its crystals and send the marinade to the stove.

5. Meanwhile, cut the peeled garlic into thick plates and add them to the jar. Then we pour citric acid here and fill it with boiling water brine. In the photo you can see that the cucumbers are still quite green. But when they stand, they will also turn yellowish. This comes from acid exposure.

6. Then cover the container with a lid again. And we proceed to sterilization. From a technological point of view, this method is correctly called pasteurization.

7. The filled bottle is immersed in a saucepan with boiling water. Then we reduce the heat and pasteurize for 17-20 minutes.

If you canning in liter jars, reduce the cooking time to 10 minutes. For 2 liter containers, it is 15 minutes.

We twist and insulate the finished conservation. We leave it upside down until it cools completely in the room.

Video on how to pickle cucumbers for the winter in liter jars

Want to surprise everyone? Then this method is what you need. And we are talking about the Hungarian pickling option. Here is a step-by-step video recipe for this appetizer.

Such a preparation is distinguished by an appropriate combination of sweet and sour notes. And the peppers and mustard seeds present here add a touch of spiciness. And even distant "shades" of piquancy. Yummy indescribable! In general, roll up and grump with pleasure!

Gherkins with hot peppers according to the Bulgarian recipe

Although the canning method is unpretentious, the preparation is very original. This recipe is reminiscent of Soviet hot pickled cucumbers for the winter. Which were previously sold in stores. Produced by the Bulgarian company "Globus". They are prepared without sterilization. Therefore, the workpiece will significantly save your time and energy.

The "highlight" of this option is that horseradish stalks are added during pickling. This ingredient gives the cucumbers a spicy pungency. And the root also increases resistance to pathogenic microorganisms. So your gherkins will last until the next harvest.

For four liter jars, take:

• Cucumbers - up to 2 kg
• Currant leaves - 8 pieces
• Cherry leaves - 16 pieces
• Horseradish - 8 petioles
• Garlic - 18 cloves
• Hot pepper - 1 fruit
• Dill - 4 umbrellas
• Water - 2 liters
• Rock salt - 4 tablespoons (no slice)
• Granulated sugar - 4 tablespoons
• Lavrushka - 4 leaves
• Allspice - 4-5 peas
• Mustard seeds - 1 dessert spoon
• Table vinegar 9% - 120 ml

Cooking features:

1. Thoroughly rinse the greens, cut off their tails and fill them with cool water. It is not necessary to use boiled. It is quite possible to get by with clean drinking water. So, fill it in and leave it for a couple of hours maximum. Then we rinse them well again.

2. Meanwhile, clean the garlic. And I wash these slices and greens. We also wash the jars and sterilize them. The easiest way to do this is in the microwave. To do this, pour a little water into each container (well, approximately so that it covers the bottom by 3 cm). Then put the dishes in the microwave. Set the power to 800 W. and turn it on for 2-3 minutes.

In each container we send one leaf of currant, 2 cherry leaves. There, horseradish stalks and a couple of garlic cloves. And they can be cut into thin slices.

3. Place the cucumbers tightly in the container. Just do not overdo it, otherwise they will crack. In general, they will lose their presentation. Yes, and after that they won't crunch too much.

4. Put the second part of the spices on top. If there are still voids in the cans, they must be filled. For example, you can take one large green leaf, cut it into slices and send them in a container.

5. Wash the chili and cut it into 4 pieces. You do not need to peel the seeds. Add a piece to each container.

Cut hot peppers with gloves. Then rinse the knife, board and gloves thoroughly. Warm running water and soap.

Don't forget to send a dill umbrella to each jar.

6. We turn to the marinade. To prepare it, pour water into a spacious saucepan. We also immerse sugar, bay leaves, salt, allspice and mustard there. We put all this mixture on high heat and bring to a boil. After boiling, reduce the heat and cook for 4-5 minutes.

7. While the brine is boiling, we warm up the greens with spices. That is, we pour boiling water into the jars. And cover with boiled lids for about 5 minutes. After that, pour out the water, and fill the blanks again. Let it stand again for 6-8 minutes. And again we drain.

8. Pour vinegar evenly into jars and fill with boiling brine. Try to distribute the spices from the marinade evenly. So that in each vessel there are approximately the same number.

Finally, you can roll up the conservation. Turn the sealed container with the lid down. And cover it with a warm blanket. We leave in this position at room temperature for a day. Then we transfer the blanks to the cellar. I advise you to eat such cucumbers not earlier than in a couple of months. By that time, they will definitely reach.

Assorted cucumbers and tomatoes for the winter as in the store

This blank looks very impressive. In addition, it is delicious in its own way. It turns out really like in a store. In general, I could not pass by such a recipe and not pay attention to it.

The main secret of this conservation is to properly prepare the fill. So that the cucumbers do not become soft, and the tomatoes do not cook. This is not difficult to achieve. The main thing is to strictly adhere to the recommendations below.

For 2 one and a half liter cans we take:

• Ogurtsov - up to 2 kg
• Bell pepper - 1 fruit
• Tomatoes - 700 g
• Dill - a few twigs
• Celery - 2 branches
• Garlic cloves - 4 pieces
• Black pepper - 8 pcs.
• Ground red pepper - 2 pinches
• Mustard seeds - 6 pinches
• Horseradish root - 2 small pieces 1x1 cm
• Horseradish leaves - 2 pieces
• Water - about 1.5 liters
• Salt - 2 tablespoons
• Sugar - 2 tablespoons
• 9% table vinegar - 4 tablespoons

How to roll up:

1. Wash the zelents, cut off the “tails” with a knife and soak them for several hours in ice water.

We wash the container as thoroughly as possible.

Do not use detergent for this, as it will leave a thin film on the surface. Better take mustard powder or soda.

2. Then we sterilize the containers. Wash the tomatoes and prick them gently with a toothpick. This is done so that in the future (when we will fill them with brine), the fruits do not burst. Peel the bell peppers, rinse and cut in half.

3. Put dill, celery and chopped garlic into slices (2 cloves each) at the bottom of the container. Also distribute the black pepper evenly. And add a pinch of hot pepper to the jar. And also in each container we send 3 pinches of mustard and a piece of horseradish.

I advise you to put cucumbers in jars vertically and as tightly as possible.

4. On top, put half a bell pepper and put the tomatoes. In addition, I advise you to add a horseradish leaf to these vegetables and spices.

5. Fill vegetables with boiling water. We cover these jars with sterilized lids. And let us stand for a while. After about half an hour, pour the liquid into a saucepan. And we put the vessel on the maximum fire. Add sugar and salt to the water and bring to a boil.

6. Pour 2 tablespoons of vinegar into each jar and fill with boiled brine. We tighten the lids tightly and turn the dishes upside down. We wrap it up warmer. After a day, the assorted tomatoes are taken to a cool place for storage.

Mustard pickling recipe

Some people like sweet pickled greens. But I am sure that there will be those who prefer a sharp piece. If you are among them, then this recipe will appeal to you.

This embodiment uses two special components. This is horseradish (leaves and rhizome) with mustard (seeds). So the "fire" in the mouth is guaranteed.

There is another secret ingredient here. This is tarragon. Believe me, this spice is just a miracle. Its leaves contain special substances. Which prevent the growth of lactic acid bacteria. This spice improves the taste of pickled cucumbers. It also helps to preserve the green color.

For two 3-liter jars you need to prepare:

• Gherkins - about 4 kilos
• Rock salt - 3 tablespoons
• Dill - several umbrellas
• Horseradish - 2 roots and 2 leaves
• Currant, cherry and oak leaves - 4 pieces each
• Garlic - 6 cloves
• Hot green pepper - 2 pieces
• Black pepper - 5 peas
• Mustard - 1 tablespoon
• Water - about 3 liters
• Sugar - 6 tablespoons
• Allspice - 5-6 peas
• Tarragon - a couple of twigs
• Lavrushka - 4 leaves
• 9% table vinegar - 300 ml

How to preserve:

1. Prepared my greens. And soak them in a well or in running ice water for a couple of hours.

2. Banks are thoroughly washed and sterilized. Large containers are best sterilized over boiling water. Next, put half of the spices on the bottom of the vessels. These are dill, tarragon, half a leaf and a horseradish root. We wash the hot peppers and put one fruit in each container. In addition, add 2 chopped cloves of garlic each.

After soaking, wash the cucumbers again and put them tightly in a jar on top of the greens. More fruit will fit if you lay it horizontally first and then start stacking it vertically.

3. Place the rest of the spices on top. Pour boiling water over vegetables. We close the container with scalded lids and let stand for about 10-12 minutes. Then we drain the water into the sink, replacing it with a new portion of boiling water. The second warm-up time is about 6-7 minutes.

4. Cook the spicy pickle. Pour water into a saucepan. We enrich the liquid with salt with sugar, mustard seeds, lavrushka, pepper and vinegar. And we put this composition on the stove. After boiling, we continue to cook for a couple of minutes and fill in the blanks.

5. Cover the dishes with metal lids and roll them up. Then we turn over the containers and insulate them. Some people skip this point, but I advise you to wrap up the conservation. Thanks to this, she still continues to be sterilized. And the lids adhere better to the neck of the can.

Video on how to pickle cucumbers in tomato sauce

This is a terrific option for true gourmets. Cucumbers in tomato sauce have an original taste. And they look amazing. Oh, and how crispy they are: it is a pleasure to grump such an appetizer!

Preparing conservation is very simple. All the subtleties and secrets are presented here in this video.

Don't be afraid to add so much sugar. In this recipe, the sweetness is appropriately complemented by the acidity of tomato paste and vinegar. So everything will come out in the best possible way.

How to roll delicious red currant cucumbers

The presence of fragrant berries in vegetable preparations fills them with a refined aroma. And most importantly, such conservation is very useful. It contains a lot of vitamins and other valuable substances. I'm not even talking about the appearance: believe me, everything looks very festive.

I know that some hostesses with red currants add a little more vinegar to the gherkins. To do it or not is up to you. But this recipe already has enough acid. Therefore, it does not imply the use of an additional acidifier.

For 2 cans (1.5 liters each) you will need products:

• Zelentsy medium - 2 kilos
• Berries - 2 cups
• Water - 2 liters
• Rock salt - 50 g
• Granulated sugar - 100 g
• Garlic - 4 wedges
• Dill - 2 umbrellas
• Black currant leaves - 4 pieces
• Black pepper - 8 peas

How to pickle cucumbers with red currants:

1. We cut off the "butts" of the washed greens. Thanks to this, they are better saturated with liquid with aromas, and they will be cleaner. Then we immerse them in very cold water for 4-5 hours.

2. Put a couple of currant leaves in clean, prepared jars. In addition, we send 2 garlic cloves, 4 peppercorns and a dill umbrella to each such container.

3. Thoroughly rinse the berries. We remove all damaged and rotten ones. It is not necessary to remove the twigs. So, in bunches, currants will look even better.

4. Vertically lay out a layer of cucumbers. Next, fill the voids with berries. This is followed by another row of zelents (this time we place them horizontally).

5. Sprinkle the currants on top again. Remember: there should be no voids!

6. Cook the brine. Pour water into a saucepan and add salt and sugar there. We mix all this thoroughly. To speed up the process of dissolving crystals. Bring the marinade to a boil and pour it into jars.

7. We pass to pasteurization of the workpiece. This procedure looks like this. Place a cloth napkin on the bottom of a large saucepan. We put on fire and pour water into the container. When the liquid is warmed up, we lower the container with cucumbers and berries into it.

8. Banks must not touch, otherwise they will burst. The optimal distance between them is a couple of centimeters. As the water boils, we continue the pasteurization process for about 4-5 minutes.

Why cans of pickled cucumbers explode

Alas, sometimes pickled cucumbers for the winter bring unpleasant surprises. For example, the fill becomes cloudy. Or even the lid swells or explodes. This is the bombing. The sight, of course, is unpleasant.

First of all, I want to highlight several reasons why this happens. Knowing the provocative factors, you will pay more attention to these points. So, prevent the occurrence of negative consequences. Why do cucumbers in jars grow cloudy?

This can happen for the following reasons:

• Tara. Jars with chips or cracks may have been used. In addition, the dishes can be poorly cleaned. Or, to wash it, household chemicals were used, which are poorly washed.
• Preparing cucumbers. The soaking process cannot be ignored. The water will push the air out of the vegetables. And this will negate the likelihood of further softening of the fruit and clouding of the brine.
• Lack of acid (vinegar, essences, etc.). It is important to strictly follow the recommendations given in the recipe. Otherwise, lactic acid will begin to actively work in the workpiece. It is she who will provoke fermentation.
• Greenery. If it is poorly washed, then the bacteria begin to multiply intensively. To prevent this from happening, it is advisable to soak it in clean cool water.
• Storage conditions - ideally, preservation should be kept in a cold room. The optimum temperature is 5 degrees. If the storage is in a warm closet, the chances of a bombing increase.

Now you know, my friends, how to pickle gherkins. I think that among the options presented in the article, you will certainly find the most delicious. And your family will love them. Therefore, roll up with pleasure!

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Canned cucumbers are a great way to preserve summer garden gifts for the winter table, and crispy cucumbers are a delicious snack and addition to many hot dishes. There are a lot of ways to prepare them! We offer you 19 super recipes for harvesting cucumbers for the winter.

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1. Canned cucumbers with red currants

1:1117

2:1625

2:4

Ingredients:

2:32

Cucumbers - 600 grams,

2:65

Garlic - 2 cloves

2:100

One onion,

2:147

Red currant - 1.5 cups

2:205

Black pepper, peas - 3-5 pieces,

2:263

Cloves - 3 pieces,

2:298

Water - 1 liter

2:322

Sugar - 1 tablespoon

2:355

Salt - 2.5 tablespoons

2:388 2:393

Preparation: Wash the cucumbers. Put spices at the bottom of the jar. Put the cucumbers vertically in the jars. Peel the currants (0.5 cups) from the twigs, sort out and wash. Distribute the berries between the cucumbers. Fill the cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes. then we will roll up the banks and wrap them up.

2:984 2:989

Brine. Bring the water to a boil, add salt and sugar, add red currant berries (1 glass).

2:1169 2:1174

2. Cucumbers in a spicy tomato sauce

2:1245

3:1753

3:4

We need:

3:39

Cucumbers - 4.5 kg

3:65

Garlic - 180g,

3:91

Tomato Paste - 150 g (3 full tablespoons)

3:178

Sunflower oil - 250 ml,

3:230

Sugar - 150 g

3:255

Salt - 3 tablespoons. In the process, the sauce can be added to taste.

3:376

Vinegar 6% - 150 ml,

3:406

Hot paprika - 1 tsp.,

3:451

Black pepper pier - 1 tbsp.

3:497 3:502

Preparation:

3:534

Wash the cucumbers and soak for 1-2 hours in cold water.

3:632

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.

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3:4

3. Cucumbers with apples (pickled and lightly salted)

3:104

4:612 4:617

Products: for a 3-liter jar.

4:679

apples (sour) - 1-2 pcs.,

4:722

Garlic - 3-4 cloves,

4:759

dill - 1 (umbrellas)

4:793

cherry and currant leaf - 5-7 pcs.

4:854

allspice peas - 12 pcs.,

4:913

cloves - 12 pcs.,

4:944

bay leaf - 4 pcs.,

4:983

sugar - 5 tsp

4:1015

salt - 4 tsp

4:1045

vinegar essence - 2 tsp (nearly)

4:1106

cucumbers - 1.5 - 2 kg (depending on size)

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Pickled cucumbers with apples:

Cut the garlic into slices, wash the herbs. Put washed cucumbers in clean jars, alternating them with spices and apple slices (do not peel the peel). Fill the jar with boiling water, let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, again pour the brine into the pan. We boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, fill it with boiling syrup and roll it 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.

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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.

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4. Pickles for the winter

4:695

5:1203 5:1208

Products: For a 1 liter can:

5:1267

Cucumbers - how much will it take

5:1313

Dill umbrella - 1 pc.,

5:1354

Horseradish leaf - 1 piece

5:1387

Garlic - 5-6 cloves,

5:1428

Hot pepper - 3-4 rings,

5:1478

Bulgarian pepper - 2 rings,

5:1534

Currant leaves - 2 pcs.,

5:46

Coarse salt - 20 g

5:83

Acetylka (crush) - 1.5 tablets

5:148 5:153

Preparation:

5:185

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 with cucumbers tightly. Pour in 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 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 must constantly boil.) Turn the finished cans upside down and put in the previously prepared "heat". Leave the pickled cucumbers for a day.

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5:4

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 exactly according to this recipe - cans do not explode, do not grow cloudy.

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6:858 6:863

Products: For four liter and three 700 gram cans: 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,

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For the marinade(for 1 liter of water) :, Salt - 2 tbsp. l. Sugar - 3 tbsp. l., Vinegar 9% - 80 g

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6:4

Wash the cucumbers thoroughly. Pour the cucumbers with cold water for 3-4 hours. Wash the greens, dry them with napkins. Chop finely. Peel the garlic and horseradish root and chop finely too. Put everything in a bowl and mix well. Cut off the "butts" of the cucumbers. Sterilize banks. Put a tablespoon of a mixture of herbs and garlic with horseradish in each jar. Arrange the cucumbers tightly, pour a handful of washed gooseberries on top. Boil water, add 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.

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6. Pickles for the winter

6:60

7:568 7:573

Products: For a 3 liter can:

7:631

Cucumbers - 2 kg

7:658

Dill (umbrellas) - 3-4 pcs.,

7:703

Bay leaf - 2-3 pcs.

7:745

Garlic - 2-3 cloves

7:784

Horseradish root - 1 pc.,

7:823

Horseradish leaves - 2 pcs.,

7:862

Cherry leaves - 1-2 pcs.

7:908

Or oak leaves (optional) - 1-2 pcs.,

7:977

Celery, parsley and tarragon - 3 sprigs each

7:1077

paprika and bulgarian (optional) - 1 pc.,

7:1175

black peppercorns - 5 pcs.

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For brine: for 1 liter of water: Salt - 80 gr.

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Preparation:

7:1341

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, lay 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.

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7:4

7. Pickled cucumbers, sterilized without vinegar

The recipe for pickles without vinegar allows you to make fragrant and crunchy cucumbers for the winter.

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Products:

7:300

Cucumbers - 1 kg

7:327

horseradish root - 50 g,

7:364

garlic - 1-3 cloves,

7:403

bay leaf - 1-2 pcs.

7:445

oak leaves - 1 pc.,

7:482

cherry leaves - 1 pc.,

7:527

black currant leaves - 1 pc.,

7:587

mustard (grains) - 1-3 pcs.,

7:632

dill - 30-40 gr,

7:661

dill (seeds) - 2-3 pcs.

7:703 7:708

For brine:

7:735

Water - 1 l,

7:756

Salt - 2 tablespoons

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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.

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7:4

8. Pickling cucumbers in jars - the simplest and most delicious recipe

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8:633 8:638

Products:

8:660

Water - 1 liter.

8:681

Salt - 50 g.

8:703

Cucumbers - how much will it take.

8:749

Spices to taste.

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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.

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8:4

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.

8:349 8:354

9:858 9:863

Products for a three-liter jar:

9:926

Cucumbers - how much will it take

9:972

tomatoes - how much will it take

9:1022

citric acid - 0.5 tsp,

9:1072

salt - 70 g,

9:1095

Sugar - 1.5 tablespoons,

9:1127

bay leaf - to taste,

9:1176

peppercorns - to taste

9:1226

onions - 2-3 pcs.,

9:1267

garlic - 3-4 cloves,

9:1306

sweet pepper - 2-3 pcs.,

9:1349

cherry, currant, oak leaves - 3-4 pcs.,

9:1420

amaranth (shiritsa) - 1 branch

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At the bottom of a dry steamed jar, put dill, horseradish, 3-4 leaves each of cherries, currants, oak, a sprig of scorch (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.

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10. The secret recipe for awesome cucumbers "Lick your fingers"

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Products:

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Cucumbers - 4 kg

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Parsley greens - 1 bunch

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Sunflower oil - 1 cup (200 grams)

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Table vinegar 9% - 1 glass

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Salt - 80 grams

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Sugar - 1 glass

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Ground black pepper - 1 dessert spoon,

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Garlic - 1 head.

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4 kg of small cucumbers.

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Mine. Ponytails and noses can be trimmed slightly. Cut the larger cucumbers lengthwise into 4 parts. The smaller ones are cut in half lengthwise.

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We put the prepared cucumbers in a saucepan.

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Finely chop a good bunch of parsley and send it to the cucumbers.

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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).

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Pour a glass of sugar, a dessert spoon of ground black pepper into the resulting cucumber marinade.

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Cut the head of garlic into slices and into a saucepan. We are waiting for 4-6 hours.

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During this time, the cucumbers will let the juice go - in this mixture, pickling will take place.

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We take sterilized 0.5 l jars and fill them with pieces of cucumbers: put the cucumbers in the jar vertically.

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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.

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Put the jars upside down, wrap them in towels until they cool completely.

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11. Pickled cucumber salad

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An excellent recipe for cucumbers for the winter.

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Products for a 0.5 liter jar:

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Onions - 2-3 pcs.,

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Carrots - 1 pc.,

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Garlic - 1 clove

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Dill seeds (dry) - 1 tsp,

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Bay leaf - 1-2 pcs.,

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Allspice - 2 peas,

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For the marinade (for 8 0.5 liter cans):

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Water - 1.5 liters

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Salt - 75 grams

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Sugar - 150 grams,

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Table vinegar - 1 glass

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0.5 liter cans with lids must be sterilized first. Wash the cucumbers.

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We peel the onions, 2-3 medium onions, 1 carrot are consumed for each jar.

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Cut the cucumbers across with centimeter washers.

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We also cut the onion into thin rings, and grate the carrots on a coarse grater.

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In each prepared jar, put one good garlic clove in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice.

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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.

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Pour the jars with boiling marinade, cover with lids and sterilize for 35 minutes at a low boil.

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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.

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Cover the pickled salad - let it cool until the next day.

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12. Lightly salted cucumbers with vodka

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Ingredients:

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horseradish leaves,

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cherry leaves,

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currant leaves,

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Bay leaf,

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dill umbrellas,

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black peppercorns,

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50 ml of vodka,

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2 tbsp salt.

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Wash the cucumbers thoroughly and cut off the ends on both sides.

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Rinse all the greens and place them in a saucepan, add the peppercorns and top with the cucumbers.

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Prepare brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water.

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Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

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13. Lightly salted cucumbers "Spicy"

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Ingredients:

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1 kg of small cucumbers,

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4-5 cloves of garlic

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½ hot pepper pod,

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a large bunch of dill,

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6 tbsp coarse salt

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Take young and firm cucumbers, rinse. Cut off the ends from both sides.

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Wash the pepper and slice it lengthwise, peel out the seeds and cut across into thin strips.

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Place 2/3 of the total amount of dill and thinly sliced ​​garlic on the bottom of the jar.

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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.

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Put the salt on top of the dill, cover and shake the jar.

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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.

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Cover the jar with a saucer and place a small weight on it, such as a small jar of water.

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Leave the cucumbers at room temperature for 2 days.

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14. Summer salad for the winter

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In a sterile jar (I have 1 liter), put 3-4 branches of dill and parsley (green) on the bottom,

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cut 1 clove of garlic,

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if desired, you can put a ring of hot pepper,

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Cut 1 medium onion into rings

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1 sweet pepper cut into strips (I always take either yellow or orange pepper for a variety of colors),

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then cut the cucumbers, but not thinly,

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and tomatoes (it is advisable to take tomatoes that are strong, fleshy, well brown so that they do not turn sour and turn into porridge). Tamp the vegetables a little when laying.

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Then put 4-5 pieces on top. allspice, 2 cloves, 2-3 bay leaves.

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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).

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Then sterilize the cans for 7-8 minutes from the moment of boiling and immediately roll up.

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In winter, when serving, pour the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour over the taste with vegetable oil.

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15. Pickled cucumbers with tomato juice

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NECESSARY PRODUCTS:

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cucumbers - 1.6 kg
tomato juice - 1.6 l
garlic - 5-6 cloves
dill - 50 g
tarragon - 10 g
salt - 3 tbsp. spoons

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RECIPE PREPARATION METHOD:

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The tomato juice is boiled and cooled. Salt, garlic, herbs are added and cucumbers laid in a jar are poured. Cover with a lid and leave in a cool place.

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16. Lightly salted, spicy cucumbers

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Fans of spicy and lightly salted will definitely appreciate these cucumbers. No matter how much you prepare cucumbers, they will still disperse incredibly quickly, believe it.

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INGREDIENTS:

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1 kg of small cucumbers

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4-5 cloves of garlic

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1/2 hot pepper pod

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1 large bunch of dill

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6 tbsp. l. salt

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COOKING METHOD:
Wash the cucumbers, cut off the ends on both sides.

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Wash the peppers, cut them lengthwise and remove the seeds. Cut into thin strips.

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Place 2/3 of the whole dill and chopped garlic on the bottom of the jar.

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Fold the cucumbers tightly, sprinkle with garlic and pepper.

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Top with dill, salt, cover and shake the jar.

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Boil water and pour over cucumbers. After a few minutes, drain the water, boil it again and pour over the cucumbers.

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Cover the jar with a saucer and place the load on it.

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Leave the cucumbers at room temperature for 2 days, after which you can take a sample from them.

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17. Cucumbers with chili ketchup

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Last year I closed cucumbers for the first time according to this recipe (to be honest, I thought it would not work out very well). My family liked it very much, and my colleagues appreciated it at work. This year, where I touched the recipe, I rummaged through everything until I found it. The funny thing is that this recipe is now written by manufacturers on packs of Chile ketchup (Torchin brand).

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1) put small cucumbers in 1 liter jars (large ones can be cut into pieces), put 3-4 black peas in each pepper, 2-3 sweet peas, 2 bay leaves, 1-2 cloves.
2) separately prepare the brine: 7st. water, 1 st. sugar, 1 tbsp. vinegar, 2 tablespoons salt, 6-8 tbsp. ketchup. Bring everything to a boil and cool.
3) pour the resulting brine over the cucumbers and sterilize for 7-10 minutes, then roll up and wrap them overnight.

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By the way, this brine is enough for about 4 cans (depending on how tightly the cucumbers are packed).
In winter, spicy cucumbers are the very thing. Bon Appetit everyone!

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18. Canned cucumbers with mountain ash

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There are a lot of recipes for canned cucumbers, and the set of ingredients depends not only on the region of residence or the hostess's imagination, but also on the compatibility of the products. It is worth noting that chokeberry can also be used. The choice and availability of it with you.

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18:1875

18:4

Ingredients:
- cucumbers - 2 kg
- rowan in bunches - 500 g
- sugar - 70 g
- salt - 30 g
- apple cider vinegar - 50 g
- water - 1 l

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Cooking method:
We wash the cucumbers, cut off the ends, put them in a jar, alternating with rowan, previously scalded
Dilute salt, sugar, vinegar in water and bring to a boil, pour cucumbers with marinade.

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We do this three times, draining the water each time, roll up the cans, and set them upside down until they cool down.

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19. Crystal cucumbers

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Products:

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1 kg of peeled cucumbers,

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500 g sugar

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juice of 1-2 lemons and oranges,

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cinnamon to taste

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Carnation,

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vanilla and water.

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Remove the soft core with seeds from the cucumbers, dip the peeled cucumbers in boiling water and cook until tender. Drain the water.

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Squeeze the juice from the lemons and oranges into a separate bowl, add water to make the solution 3 cups in volume, add sugar and boil the syrup.

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Chop the peel of the lemon and orange with a knife and cook separately in a small amount of water, adding cinnamon and cloves. Strain, pour the broth into the syrup.

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Add vanilla to taste and pour cucumbers into the syrup.

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Simmer over low heat, stirring constantly, until the cucumbers are translucent

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