Every hostess makes preparations for the winter from cucumbers, and proven recipes for preparations from cucumbers are in every notebook, and of course, I am no exception. You must agree, it is so nice to open a jar of pickled or pickled cucumbers in winter for fried potatoes, or meat roast ... Also, such "hits" as salad and pickle are simply impossible to cook without pickled cucumbers.

Dear friends, I bring to your attention my selection of proven recipes for cucumber blanks, which I hope you enjoy. Many recipes for preparations of cucumbers for the winter I took from my grandmother's and mother's notebook, but I can also preserve according to modern recipes.

If you have your favorite recipes for cucumber blanks, please share in the comments.

Crispy pickled cucumbers for the winter (dry sterilization)

Tell me, are you closing your cucumber salad for the winter? I really like this idea: I opened the jar - and a great appetizer or a delicious side dish is ready. There are a lot of recipes for such preservation, but this year I decided to start with a salad of cucumbers, onions and dill for the winter with the funny name "Gulliver".

I really liked that the process is simple, and although cucumbers need to be infused for 3.5 hours, all other actions do not require much time. In addition, this salad of cucumbers and onions for the winter is without sterilization, which also greatly simplifies the recipe. You can see how to prepare a cucumber salad for the winter with Gulliver onions.

Pickled cucumbers for the winter in Polish

If you are looking for delicious pickled cucumbers for the winter, then you've come to the right place. I just want to tell you how to pickle cucumbers for the winter with vinegar so that they turn out just magical - crispy, moderately salty .... You can see how to pickle cucumbers for the winter in Polish.

Winter cucumber salad "Ladies fingers"

This recipe has many benefits. Firstly, such a cucumber salad turns out to be very tasty for winter. Secondly, it is prepared very simply and relatively quickly. Thirdly, not only medium-sized cucumbers, which are usually preserved, are suitable for him: you can make such a salad from overgrown cucumbers for the winter. And fourthly, this blank has a very beautiful and delicate name - "Ladies fingers" (because of the shape of the cucumber slices). How to prepare a winter salad of cucumbers "Ladies fingers", we are looking.

Cucumbers with cherries

You can close canned cucumbers with cherries for the winter. Yes, yes, I do not mean cherry leaves, but cherry berries. Cucumbers are delicious, crispy and aromatic! Don't worry, the cherry will not prevail, it will only slightly complement the flavor of the cucumber, so that it will become richer and more interesting. Well, and among other things, such jars with cucumbers and cherries look very appetizing for the winter. See the recipe with a photo.

Cucumbers for the winter with vodka

The secret lies in the fact that this recipe uses a cucumber marinade with vodka. And the marinade itself can be called sweet - a lot of sugar is put into it. Well, and mustard in grains gives a special charm to cucumbers - it is used as a spice along with garlic, horseradish root, hot pepper and herbs. See the recipe with a photo.

Cucumbers in their own juice for the winter without sterilization

Cucumbers with honey for the winter

Cucumbers with honey are crispy, slightly sweet, very aromatic, with a light honey note, very subtle and unobtrusive. This year, too, I have replenished my pantry with such pickled honey cucumbers, I think you will certainly like them too. Recipe with photo.

Crispy cucumbers for the winter with peppers and carrots

If you are looking for a delicious cucumber snack for the winter, then you have come in absolutely right. Today I just want to present to your court a wonderful preservation - crispy cucumbers with pepper and carrots. They turn out to be simply delicious - bright and beautiful, aromatic and tasty. This recipe is a great alternative to traditional cucumbers for the winter: if you are bored with the usual canning, try to cook them this way, I'm sure you will like the result as well as I do. We look at the recipe with a photo.

The famous "Latgale" cucumber salad for the winter

If you need a simple and delicious recipe for a salad of cucumbers and onions for the winter, then be sure to pay attention to this "Latgale" cucumber salad. There will be nothing unusual in the preparation itself, everything is quite simple and fast. The only thing: coriander is included in the marinade for such a Latgalian cucumber salad. This spice gives the salad a special flavor, highlighting the main ingredients very well. You can see the recipe with the photo.

Cucumbers "Nezhinsky" (recipe for a liter jar)

Probably, there is no such person who has not heard about pickled "Nezhinskie" cucumbers. Such preservation used to be sold quite a lot in the store, but lately I do not often find it on supermarket shelves. But this is not a problem - in my culinary book there is a recipe for "Nizhyn" cucumbers, according to which they are obtained exactly like store ones. See the recipe with a photo.

Pickled cucumbers for the winter: a canning classic!

Do you like simple cucumber preparations for the winter? Pay attention to the classic pickles. The recipe for pickled cucumbers for the winter, you can see .

Cucumber lecho for the winter

You can see how to make a delicious cucumber lecho for the winter.

Lightly salted cucumbers for the winter

The recipe for cooking lightly salted cucumbers for the winter can be viewed.

Georgian cucumber salad for the winter

Do you like simple and tasty cucumber preparations for the winter? Cucumber salad for the winter in Georgian is exactly what you need! How to cook a cucumber salad for the winter in Georgian, I wrote.

Cucumbers for the winter with currants

This recipe for redcurrant cucumbers for the winter is good for several reasons. Firstly, it will appeal to those who are wary of canned vinegar - this preparation does not contain it, but at the same time, the marinade turns out to be tasty due to citric acid and the currant itself. Secondly, the workpiece itself looks very bright and impressive - also thanks to the red currant, which contrasts well with the cucumbers. Recipe with photo.

If you are looking for a light cucumber salad for the winter, then this recipe is exactly what you need! Marinated cucumber salad for the winter with bell peppers, carrots and onions will satisfy even the most sophisticated fans of seasonal preservation of cucumbers. I am sure that in winter such a cucumber salad for the winter in jars will be very popular: it turns out to be both beautiful and very tasty. We look at the recipe with a photo.

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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

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Ingredients:

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Cucumbers - 600 grams,

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Garlic - 2 cloves

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One onion,

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Red currant - 1.5 cups

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Black pepper, peas - 3-5 pieces,

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Cloves - 3 pieces,

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Water - 1 liter

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Sugar - 1 tablespoon

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Salt - 2.5 tablespoons

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

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

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2. Cucumbers in a spicy tomato sauce

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We need:

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Cucumbers - 4.5 kg

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Garlic - 180g,

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Tomato Paste - 150 g (3 full tablespoons)

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Sunflower oil - 250 ml,

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Sugar - 150 g

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

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Vinegar 6% - 150 ml,

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Hot paprika - 1 tsp,

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Black pepper pier - 1 tbsp.

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Preparation:

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

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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. Cucumbers with apples (pickled and lightly salted)

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Products: for a 3-liter jar.

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apples (sour) - 1-2 pcs.,

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Garlic - 3-4 cloves,

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dill - 1 (umbrellas)

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cherry and currant leaf - 5-7 pcs.

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allspice peas - 12 pcs.,

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cloves - 12 pcs.,

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bay leaf - 4 pcs.,

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sugar - 5 tsp

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salt - 4 tsp

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vinegar essence - 2 tsp (almost)

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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

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Products: For a 1 liter can:

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Cucumbers - how much will it take

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Dill umbrella - 1 pc.,

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Horseradish leaf - 1 piece

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Garlic - 5-6 cloves,

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Hot pepper - 3-4 rings,

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Bulgarian pepper - 2 rings,

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Currant leaves - 2 pcs.,

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Coarse salt - 20 g,

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Acetylka (crush) - 1.5 tablets

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Preparation:

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Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, pour boiling water over the lids, peel the garlic, rinse the herbs, chop the pepper. At the bottom of the jar, put a horseradish leaf, a sprig of dill, currant leaves. Fill the jar tightly with cucumbers. Pour out the garlic cloves and add the pepper. Pour boiling water over, cover with lids and let cool just enough to hold it in your hands. Drain the water into a saucepan. Add 100 ml of boiled water. Bring to a boil. Pour salt and crushed acetyl into the jars. Pour boiling cucumber water over the cucumbers, one at a time. To the top. Tighten the jar immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished cans upside down and put in the previously prepared "heat". Leave the pickled cucumbers for a day.

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5. Pickled cucumbers with gooseberries

The recipe has been checked many times. There are never any misfires. For several years I have been closing cucumbers according to this recipe - cans do not explode, do not grow cloudy.

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Products: For four liter and three 700-gram jars: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Currant leaf - 5 pcs., Large horseradish leaf - 1 pc., Dill - 1 branch-stem with an umbrella, Black pepper - 10 peas, Cloves - 10 flowers, Small horseradish root - 1 pc., Spring water - 3.5 liters,

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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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Wash the cucumbers thoroughly. Pour the cucumbers with cold water for 3-4 hours. Wash the greens and dry them with napkins. Chop finely. Peel the garlic and horseradish root and chop finely too. Put everything in a bowl and mix well. Cut off the "butts" of the cucumbers. Sterilize banks. Put a tablespoon of a mixture of herbs and garlic with horseradish in each jar. Arrange the cucumbers tightly, pour a handful of washed gooseberries on top. Boil water, pour cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, vinegar to the water drained from the cucumbers. Cook the marinade over low heat for 10-13 minutes. Pour the marinade over the jars to the top, so that it even flows out a little. Boil the lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers, hold them under a blanket for another two days.

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6. Pickles for the winter

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Products: For a 3 liter can:

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Cucumbers - 2 kg

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Dill (umbrellas) - 3-4 pcs.,

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Bay leaf - 2-3 pcs.

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Garlic - 2-3 cloves,

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Horseradish root - 1 pc.,

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Horseradish leaves - 2 pcs.,

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Cherry leaves - 1-2 pcs.

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

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Celery, parsley and tarragon - 3 sprigs each

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paprika and bulgarian (optional) - 1 pc.,

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black peppercorns - 5 pcs.

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

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Preparation:

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Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After that, rinse the cucumbers with clean water, wash the herbs and put everything in a prepared jar. Put spices, cucumbers, spices and cucumbers on the bottom of the jar, put the dill on top. Prepare the brine (dissolve the salt in cold water), pour the brine over the cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After that, when a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers in the jar again. Cover immediately with the prepared lid and roll up. Turn the jar upside down on the lid, wrap it up thoroughly (cover with a warm blanket) and leave to cool.

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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:

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Cucumbers - 1 kg

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horseradish root - 50 g,

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garlic - 1-3 cloves,

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bay leaf - 1-2 pcs.

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oak leaves - 1 pc.,

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cherry leaves - 1 pc.,

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black currant leaves - 1 pc.,

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mustard (grains) - 1-3 pcs.,

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dill - 30-40 gr,

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dill (seeds) - 2-3 pcs.

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For brine:

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Water - 1 l,

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

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Products:

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Water - 1 liter.

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Salt - 50 g.

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Cucumbers - how much will it take.

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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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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.

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Products for a three-liter jar:

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Cucumbers - how much will it take

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tomatoes - how much will it take,

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citric acid - 0.5 tsp,

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salt - 70 g,

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Sugar - 1.5 tablespoons,

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bay leaf - to taste,

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peppercorns - to taste

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onions - 2-3 pcs.,

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garlic - 3-4 cloves,

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sweet pepper - 2-3 pcs.,

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

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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 liter jars and fill them with pieces of cucumbers: put the cucumbers vertically in the jar.

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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 put 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 the 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 peppers and cut them 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 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 sprigs 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 bitter 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 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 the vegetable oil over the taste.

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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 many cucumbers you prepare, 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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At the bottom of the jar, place 2/3 of the total dill and chopped garlic.

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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 allspice 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 overnight.

16:1971

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 products. It should be noted 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

18:213 18:218

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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19:1371 19:1376

Products:

19:1398

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

19:31

Carnation,

19:51

vanilla and water.

19:79 19:84

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

19:600

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, stirring constantly, until the cucumbers are translucent.

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The harvest of large cucumbers often raises questions - how to salt them, what jars will they fit in, won't such fruits be tasteless? If you think that large cucumbers are hopeless for harvesting, you are wrong. Delicious winter salads are prepared from them.

Classic salting, the option with mustard and vodka, salads with onions, garlic and, Bulgarian appetizer and other national pickles for the winter - just an incomplete list of recipes that we have prepared for you in the article. Here you will also find tips on the selection and preparation of ingredients.

Salted slices are suitable for any healthy fruit. It is desirable that these are pickled cucumbers. If the cucumbers are small and elastic, then they can be salted whole. But too large, "thick" or irregularly shaped will be harvested after cutting. How to pickle large cucumbers for the winter in circles correctly, we will tell you in detail below.

Selection and preparation of fruits

Consider the following when choosing fruits:

• the cucumber should not be too soft;
• the stalk should not be dry;
• the color of the cucumber can be either dark or light, the main thing is that there are no places scorched by the sun;
• if the cucumber has begun to rot, then you should not use it in blanks.

General preparation of cucumbers for harvesting includes simple steps:

1. Rinse thoroughly in cold water. Cucumbers often have hard-to-remove stains on the skin; remove them with a soft brush. Do not use a knife.
2. Cut off the ponytails from both sides.
3. Cut into circles. Remove seeds if necessary.

Important! Do not pre-soak the cucumbers unless the recipe requires it.

The best recipes for salted cucumber slices or slices for the winter

And now for the fun part: the eight best pickling recipes with simple ingredients, easy and delicious results. We are sure they will add to your personal cookbook.

A simple salting recipe

A recipe in which there is nothing superfluous.

Ingredients:

• 2 kg of cucumbers;
• 4 currant leaves;
• 3 cloves of garlic;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. salt with a slide;
• peppercorns to taste;
• 100 ml vinegar (9%).

How to salt:

1. Rinse the cucumbers well, cut off the ends.
2. Cut the cucumbers into large pieces. Cut the seeds if necessary.
3. Sterilize the jars, the lids can be kept in boiling water for 3 minutes.
4. Rinse the currant leaves under running cold water and place them on the bottom of a dry jar.
5. Add the garlic cloves to the currant leaves.
6. Fill a jar with cucumber slices.
7. Boil 1.5 liters of water.
8. Pour boiling water over the cucumbers and let stand for 20 minutes. Cover with a lid.
9. After 20 minutes, drain the water back into a saucepan or saucepan, add salt, sugar, pepper there.
10. Bring to a boil and cook for 2 minutes.
11. , stir and immediately remove from heat.
12. Pour the marinade to half the jar, after 10 seconds, fill the jar completely. Cover with a lid.
13. Sterilize for 10 minutes.
14. Close the cans with a seaming key, turn them over and wrap them in warm clothes.
15. Put in the cellar or pantry after 48 hours.

Cucumber slices "Bulgarian style"

Required for a liter jar:

• 800 g of cucumbers;
• 1 small onion;
• peppercorns to taste;
• 2 carnation buds;
• a small bunch of parsley;
• 4 bay leaves;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 100 ml vinegar (9%).

Cooking method:

1. Wash the jars with a soda solution, sterilize.
2. Pour boiling water over the lids.
3. Cut the onion into rings.
4. Chop the parsley.
5. Rinse the cucumbers and cut into slices about 2.5 cm thick.
6. At the bottom of the prepared jar, place two bay leaves, chopped herbs, cloves and peas.
7. Transfer the cucumbers to the jar so that the onion rings are located between the fruits.
8. Boil water and pour boiling water into jars.
9. After 10 minutes, drain the water back, boil again.
10. Add two bay leaves, salt and sugar to boiling water. Mix well. Make sure bulk solids are dissolved.
11. After a couple of minutes, pour in the vinegar and remove the marinade from the heat.
12. Pour it carefully into the jar.
13. Send cans for sterilization (10 minutes). Jars should be covered with lids.
14. After 10 minutes, roll up, turn over and wrap for 24 hours.

note! Garlic and dill in this recipe will be superfluous. The recipe "does not imply them.

Mustard recipe

Ingredients:

• 1 kg of cucumbers;
• 2 tsp mustard powder;
• 2 tsp grain mustard;
• 1 onion;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. salt without a slide;
• 90 ml vinegar (9%).

Cooking method:

1. Rinse the cucumbers, remove all contamination. Cut off both ends.
2. Cut into large slices.
3. Sterilize the jars.
4. Cut the onion into half rings. Place them on the bottom of the jar.
5. Also, add a teaspoon of mustard powder and grain to the bottom of the container.
6. Fill the jar with cucumbers.
7. Pour another teaspoon of both types of mustard on top.
8. Boil water with salt and sugar. Stir well, after boiling, cook for 2 minutes.
9. Pour vinegar into the jars.
10. Remove the marinade from heat and fill containers with it, cover with lids.
11. Sterilize for 12 minutes.
12. Roll up the cans, turn them over, and wrap them in towels.
13. After 48-50 hours, transfer the blanks to a cool and dark place.

Advice. Cucumbers are very aromatic and moderately sweet. This is an ideal snack for dry meat or kebabs. Don't be intimidated by the cloudy marinade. It turns out this way because of mustard powder.

Crispy cucumber circles with vodka

Would need:

• 1.5 kg of cucumbers;
• 2 medium onions;
• 3 cloves of garlic;
• 2 oak leaves;
• horseradish leaf;
• horseradish root (small);
• 50 ml of vodka;
• 70 ml vinegar (9%);
• 5 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• peas.

To get crispy, take mid-season fruits with a healthy color.

How to cook:

1. Rinse cucumbers, remove dirt with a brush, do not use a knife.
2. Cut vegetables into slices.
3. Cut the onion into half rings.
4. Chop horseradish root and garlic, mix.
5. At the bottom of a sterilized container, place oak leaves, horseradish leaves and chopped horseradish root with garlic.
6. Fill the jar halfway with vegetables.
7. Next, lay out the whole onion.
8. Fill the jar with cucumbers.
9. Boil water. Pour boiling water into jars.
10. After 20 minutes, drain the water back, boil again.
11. Pour boiling water over the vegetables again, leaving to cool for 15 minutes.
12. Drain water into a saucepan, add salt, sugar and peas. Boil.
13. As the marinade boils, pour vodka and vinegar into the jar.
14. Remove the marinade from the stove immediately, fill the jars with it.
15. Cap the jars immediately, turn the bottom upside down and cover with thick material. Keep out of the sun.
16. Put it back in the cellar after 48 hours.

Important! Cucumbers are obtained with alcohol in the composition, therefore such a dish is prohibited for pregnant women, during feeding and small children.

Mugs in their own juice

Ingredients:

• 3 kg of cucumbers;
• 4 cloves of garlic;
• 130 ml vinegar (9%);
• 120 g sugar;
• 3 sprigs of dill;
• 50 g salt;
• black peppercorns to taste.

How to cook:

1. Soak vegetables in cold water for 2 hours. After the first hour, it is advisable to replace the water or add ice.
2. Rinse the fruits thoroughly, cut into circles.
3. Transfer the cucumbers to an enamel bowl or saucepan.
4. Chop the dill, add it to the cucumbers.
5. Finely chop the garlic and add to the saucepan.
6. Add salt, sugar, pepper and vinegar.
7. Stir.
8. Cover and leave for 3 hours. During this time, juice will stand out.
9. Wash the jars, rinse well, sterilize.
10. Boil the lids for a couple of minutes.
11. After 3 hours, transfer the vegetables to jars, fill with your own juice.
12. Cover the jars with lids.
13. Sterilize for 20 minutes.
14. Seal, turn over for two days.

Note! If not enough juice has come out, leave the cucumbers in the saucepan for another hour. If in this case there is not enough juice, add boiling water.

Cucumber salad for the winter

Would need:

• 3 kg of cucumbers;
• 120 ml of vegetable oil;
• 120 g sugar;
• 2 cloves of garlic;
• 50 g salt;
• 150 ml vinegar (9%);
• a bunch of parsley;
• 1 tsp ground black pepper.

Cooking method:

1. Rinse the cucumbers in cold water, remove all dirt with a brush.
2. Cut into slices 0.5 cm thick.
3. Chop the parsley, do not chop the stems.
4. Chop the garlic finely with a knife.
5. Mix all ingredients in a bowl.
6. Add salt, sugar, peppercorns, sunflower oil, vinegar. Mix everything.
7. Place a lid on (a large cutting board will do).
8. Leave it on for 6 hours.
9. After 5.5 hours, start preparing the cans. Rinse with soda solution, rinse and sterilize.
10. Drain the marinade into a separate container.
11. Spoon the salad over the jars.
12. Pour the marinade over, cover the jar with a lid.
13. Sterilize for 25 minutes.
14. Screw the lids back on, turn the cans upside down, and don't forget to wrap them up.
15. After two days, transfer the prepared salad to the pantry or cellar.

Sliced ​​cucumbers "Like barrel"

Ingredients:

• 3 kg of cucumbers;
• 2 horseradish leaves;
• 5 cloves of garlic;
• 3 tbsp. l. salt;
• currant leaf;
• dill umbrella.

How to cook:

1. Rinse the cucumbers well, cut off the tails.
2. Cut the garlic cloves into large slices.
3. Rinse green leaves in cold water.
4. Wash the jars with soda or soapy water. Rinse very thoroughly with cold water.
5. Cut the cucumbers into slices.
6. Place horseradish and currant leaves at the bottom of the jar. Add garlic plates to them.
7. Fill the jar with cucumbers.
8. Place a dill umbrella on top.
9. Add salt.
10. Fill the jars with cold filtered water.
11. Boil the lids.
12. Close the jars with boiled lids, without waiting for cooling.
13. Transfer to a cool place immediately.

Important! Such cucumbers must be kept in a cool room, otherwise the "barrel" cucumbers will deteriorate in a couple of weeks. Subject to the storage conditions, you will enjoy them until the onset of the new harvesting season.

Snack salad

Ingredients:

• 4 kg of cucumbers;
• 200 ml of vegetable oil;
• 200 g sugar;
• 2 tbsp. l. salt with a slide;
• 200 ml vinegar (9%);
• 7 cloves of garlic.

Cooking method:

1. Rinse the cucumbers in cold water, cut off the "noses".
2. Cut into circles.
3. Chop the garlic finely with a knife or pass through a press.
4. Mix all the ingredients in an enamel bowl: immediately add the chopped cucumbers, garlic. Add salt and sugar, mix. Pour in oil, stir again. Pour in vinegar, stir.
5. Leave covered for 3 hours.
6. Sterilize the jars. Boil the lids or pour over boiling water.
7. Transfer the salad to jars, pouring over the accumulated marinade juice.
8. Cover with jars and sterilize for 25 minutes.
9. Cap and turn over.
10. It is not necessary to wrap up the jars; put them in a place of long-term storage in a day.

Important! When sterilizing the finished product, the water in the pan should reach the "shoulder" of the jar.

To get a guaranteed result, learn the advice of experienced housewives:

1. Soaking the cucumbers is optional, as the fruits are cut. But if you wish, you can pour cold water over the fruits for 1.5 hours, without leaving it overnight.
2. Try not to overdo it with spices. Add mustard and pepper, they work best with chopped vegetables. Avoid coriander, celery.
3. Avoid exposure to sunlight during the entire storage period. This is especially important in the first two days.
4. Do not add salt to the ponytails, they can add bitterness to the whole dish.
5. Stop the choice on the table 9% vinegar, do not use citric acid, unless the recipe requires it.

Let's sum up

Salting large cucumbers for the winter is not only possible, but also necessary. Rinse the vegetable well, brush off any dirt and cut into circles or slices. Combine vegetables with carrots, mustard, parsley, onions, garlic and dill. Store in a cool place out of direct sunlight.

If you have a lot of cucumbers that are not suitable for pickling and pickling, the so-called unconditioned or simply large, then you can prepare an unusual harvest for the winter. To do this, you just need to cut large cucumbers into long pieces and pour over the original garlic marinade.

It turns out a very tasty cucumber salad. Today I will tell you how to close cucumbers with slices in a spicy garlic sauce in this recipe. Housewives with minimal experience will also be able to prepare it easily and quickly, because the seaming process is filmed step by step in the photo.

For procurement, we need:

Cucumbers - 2 kg;

Sugar - 100 gr;

Salt - 2 tablespoons;

Ground black pepper - ½ tbsp;

Vegetable oil - 75 ml;

Vinegar - 100 ml;

Garlic - 1 head.

How to pickle cucumbers in jars for the winter

To close such a blank, you first need to prepare the cucumbers and marinade components.

Wash and dry cucumbers well.

It is required to take garlic, approximately, so that in a chopped form its volume is equal to a tablespoon.

Cut off the ends of the cucumbers and cut each cucumber lengthwise into 4 pieces. If the cucumbers are large, then cut into more pieces.

Fold the prepared cucumbers into a large container.

Peel and chop the garlic finely.

Add garlic to cucumbers.

Prepare the marinade: mix vinegar, salt, pepper, sugar and vegetable oil.

Stir the marinade well so that the sugar dissolves.

Pour the marinade into the cucumbers and mix well.

Leave the container with cucumbers alone for 3 hours. During this time, a sufficient amount of cucumber juice is formed.

During this time, cans can be washed and sterilized.

After 3 hours, put the cucumbers cut into pieces in sterile jars as tightly as possible.

Fill the jars with the resulting juice mixed with the garlic marinade to the very top, cover and sterilize for 10 minutes.

After that, the preparation with cucumbers in a garlic marinade just needs to be rolled up.

Having opened it in winter, you will understand what yummy you have rolled up - you will not be able to tear yourself away from the can until you see the bottom. Bon Appetit!

The cucumbers are closed with tarragon, which gives them a special flavor. This herb can be bought on the market and used in preparations.

Ingredients for 1 can of 720 ml:

• a mixture of different peppers (whole) - 1 tsp,
• bay leaf - 1-2 pcs.,
• tarragon - 1 branch,
• cucumbers - 2-3 pcs. depending on the size,
• sugar - 3 tsp,
• salt - 1 tsp,
• vinegar 9% - 1 tbsp. spoon,
• boiling water - 500 ml.

Preparation:

Banks must first be sterilized. This can be done in any way convenient for you. Pour the pickling mixture, which includes herbs and mustard seeds, into a jar, put a bay leaf.

Then put the tarragon in the jar.

Fresh cucumbers, prepared for rolling, wash well under running water, remove the tails. Cut them into pieces as you like. Add cucumbers to the jar.

Add the required amount of granulated sugar and coarse salt.

Boil water and pour it into a jar. Top with vinegar at the end. Cover the jar with a lid and place in a pot of boiling water to sterilize. Do not forget to put a cloth or towel at the bottom of the pan and only then put the can with preservation there.

Sterilize for 20 minutes. After that, take out the jar and tighten the lid well. Turn it over and let it sit until it cools. Then put it in the closet before winter.

Pickled sliced ​​cucumbers in halves for the winter

If you want to cook sweet crispy cucumbers in jars, then this 1 liter recipe will be just right. Thanks to the large number of herbs and herbs, everything is very aromatic. Cucumbers marinated in halves are good to serve in the winter, when there are practically no fresh vegetables or their quality leaves much to be desired. The recipe is simple in that it includes a minimum of ingredients. The main focus is on vegetables and herbs.

Ingredients for 1 liter can:

• dill seeds - 1 branch,
• tarragon - 2 branches,
• bay leaf - 1 pc.,
• whole pepper (mixture) - 1 tsp,
• sugar - 3 tsp,
• dried garlic - 1-2 pcs.,
• coarse salt - 1 tbsp spoon,
• onions - ½ pcs.,
• vinegar 9% - 2 tsp,
• cherry leaves and others - 2-3 pcs.,
• boiling water - about 700-800 ml.

Preparation:

First of all, you need to sterilize all the cans so that the cucumbers are well preserved until winter and do not explode. Place dried garlic seeds, tarragon sprigs, and leaves from cherries or other trees in a clean, sterilized jar.

Wash small fresh cucumbers, remove the tails and cut in half lengthwise. Place the halves neatly into the jars.

Add a mixture of different peppers and bay leaves for flavor and taste.

To keep the cucumbers better until winter and have a pleasant taste, add granulated sugar. Then add coarse table salt.

Add a few cloves of dried or fresh garlic. You can also add some dried vegetables.

Put chopped onions on top.

Pour boiling water over and add vinegar.

Now you need to sterilize the banks. This can be done in a large saucepan with a towel on the bottom. Place the jars there and boil for 20-30 minutes. The water should cover half of the can. When the right time has passed, remove the cans from the pot and screw the lids back on.

Cucumbers cut in quarters for the winter with onions

Cucumbers, with bell peppers and onions, can be easily done at home. It will take a little time, but in winter it will be nice to open the jar to the table.

Ingredients:

• dill - 1-2 branches,
• parsley - 1-2 branches,
• green onions - 2 pcs.,
• bay leaf - 1-2 pcs.,
• granulated sugar - 3 tsp,
• coarse salt - 1 tsp,
• pickling mixture (mustard, herbs) - 1 tsp,
• dill seeds (dried) - 1 sprig,
• onions - ¼ pcs.,
• bell peppers - ¼ pcs.,
• fresh cucumbers - 3-5 pcs. depending on the size,
• boiling water - 0.5 liters,
• vinegar 9% - 2 tsp.

Preparation:

To begin with, you must first sterilize the cans in any way convenient for you. Put any greens you have in a sterilized jar. It can be dill, parsley, green onions, basil.

Add bay leaves. For an average can, a few leaves are enough.

For the preservation of vegetables, add sugar and coarse salt for a long time.

Now add special spices for canning cucumbers. You can collect such a mixture yourself: mustard seeds, various herbs.

If you have, add a sprig of dill seeds.

Peel the onions, cut into half rings and add to the jar.

Cut a little sweet pepper into strips and add to the jar.

Wash the cucumbers, cut the tails, cut them into 4 pieces. Add lengthwise to the jar. You can put the halves on top.

Pour boiling water over and add vinegar to the jar. Place the lid on top, but do not tighten.

Now you need to choose a convenient way to sterilize filled cans. Either in a slow cooker or in a regular saucepan. It will take 20-30 minutes for this. When you take out the jars, immediately screw them back with the lids. Then set them up somewhere, turning them upside down.

When they are completely cool, you can put them in the pantry until winter.

And here is another very interesting video recipe for cucumbers for the winter

How to cook chopped cucumbers with mustard for the winter

Mustard seeds give vegetables a delicate, spicy flavor. When crushed, they are used as a natural preservative. The cucumbers are perfectly stored, the cucumbers retain their crunchy properties.

For such a spicy salad, fruits can be used in different sizes, but not overripe. For them, you can see what to cook for the winter from overgrown cucumbers. Mustard cucumbers can be served with meat or fish, potatoes, pasta.

Ingredients:

• 2 kilograms of cucumbers,
• 50 grams of table salt
• 1 tablespoon mustard powder
• 100 grams of granulated sugar
• 1 tablespoon garlic, chopped
• 100 milliliters of refined vegetable oil
• 1 teaspoon of ground black pepper
• 100 milliliters of 9% table vinegar.

Preparation:

Wash the sorted pimpled gherkins and place them on a wire rack to dry or pat dry with a towel. Cut the prepared vegetables into rings of the same thickness, no more than 1.5 centimeters.

Peel and chop the garlic very finely. Place the cucumber wheels in a convenient container, add the chopped garlic mass, add coarsely ground table salt and sugar. Add mustard powder, ground pepper, pour in unscented sunflower oil and vinegar.

Mix the vegetable platter again thoroughly and let stand for two to three hours. During this time, the vegetables will be juiced, soaked in marinade dressing. Prepare the container in advance. Rinse the jars with baking soda and pour over boiling water. Put the fragrant mass into clean cylinders, top up with marinade filling and cover with lids processed in boiling water.

Place the jars in a container with warm water and bring to a boil. Reduce heat after active temperature bubbles appear. Finish sterilization 8 minutes after the water starts to boil. Screw the lids tight and turn the cans over.

Cover the cucumber jars with warm materials at hand. Store away from sunlight every other day.

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