Such a hot time now - the end of summer and the beginning of autumn. The harvest has ripened and the housewives have to work longer in the kitchen in order to prepare various delicacies for the winter. Today I want to offer you delicious recipes for crispy pickled cucumbers. Even if the housewives do not procure them, they buy ready-made ones. But often in store cucumbers there is so much vinegar. And you can choose the appropriate recipe yourself and determine for yourself which cucumbers you like - salted, spicy or sweet. It is so delicious to crunch in winter with potatoes, and maybe even with vodka on holidays.

In my piggy bank of recipes for pickled cucumbers there are time-tested preparations. But you must admit, it’s a shame if the recipe is good, and the jar didn’t shoot, but opened the cucumbers, and they are soft. I had such a bitter experience, and the whole batch of blanks. And then I became interested in what should be done to make the cucumbers crispy, and I share these tips with you.

1. For canning, pick up small healthy cucumbers, with thin skin and dark pimples.
2. To prepare the marinade, use regular, non-iodized salt.
3. If possible, use clean, spring water without chlorine.
4. To make the cucumbers crispy, put blackcurrant, oak, leaves or horseradish root in the jars.
5. For pickling, use cucumbers picked no later than 24 hours.
6. So that voids do not appear in pickled cucumbers, soak the cucumbers in very cold water for 5-6 hours. Try not to heat the water.
7. Do not abuse garlic when pickling - it is believed that garlic makes cucumbers softer.
8. For greater hardness of cucumbers in a jar, put mustard seeds in the marinade.
9. One way for the cucumbers to be crispy is to add 1 tbsp pair to each jar. l vodka.
10. To preserve the hardness of cucumbers, it is better to use the method of repeated pouring with hot marinade during canning.
11. After rolling up the cans, do not wrap the cucumbers with a warm blanket so that they cool faster.

  Crispy pickled cucumbers for the winter - recipe for 1 liter

I give this recipe for 1 liter of brine, from which we get two liter cans of cucumbers.

Ingredients:

• cucumbers - 2 kg
• water - 1 liter (for 2 cans)
• salt - 1 tbsp. l with a slide
• sugar - 2 tbsp. l
• vinegar essence (70%) - 1 tsp. (for 1 can)
• peppercorns
• cloves - 2-3 pcs.
• horseradish leaves
• cilantro
• dill
• garlic

1. In the jars well washed with soda, put chopped dill and cilantro greens and a few cloves of garlic at the bottom.

Boiling lids must be boiled in advance

2. For cucumbers, cut off the ends on both sides. Tightly put the cucumbers in a jar halfway and pour over greens again. We also report cucumbers to the top of the jar.

3. Boil water and pour cucumbers in a jar with hot water. We are waiting for about 10-12 minutes. Pour the water into the pan.

If the jar into which boiling water was poured can be taken with two bare hands, then it is time to drain the water

4. The second time we pour boiling water (it is very convenient to boil water in the kettle) and wait another 10-12 minutes. We pour this water into the sink.

5. From the water that we drained after the first fill, we prepare the marinade. Add salt and sugar, peppercorns and cloves, bring the marinade to a boil.

6. Pour 1 tsp. Directly into the cans. vinegar essence. Pour with hot marinade and try to get spices in each jar.

How to make 9% vinegar from 70% vinegar essence? Very simple - 1 tsp. vinegar essence \u003d 8 tsp. 9% vinegar - 7 tsp. water.

7. Now it remains only to roll up the cans with metal lids and turn upside down until it cools completely.

  Sweet crispy pickled cucumbers for the winter 1 liter recipe

I want to tell you that sweet pickled cucumbers are even tastier than salted ones, although probably not everyone will agree with this. But the sweet-sour marinade of this recipe does its job - the cucumbers simply disappear from the plate and everyone asks for supplements. I strongly advise you to cook.

Ingredients:

• cucumbers
• peppercorns
• carrot
• onion
• bay leaf
• dill
• mustard seeds
• chilli

Marinade per 1 liter of water:

• salt - 1 tbsp. l with a slide
• sugar - 200 gr.
• vinegar (9%) - 200 ml

I do not specifically indicate the number of cucumbers, and the marinade is designed for 1 liter of water. Accordingly, I take carrots and onions “by eye”. The main thing in this recipe is to keep the proportion of salt and sugar. And if you think that there is a lot of sugar, do not hesitate. but try to cook - I'm sure you will like it.

1. We wash the cucumbers, cut off the tips. Peel the carrots and cut them into circles. Chop the onion in half rings and garlic in strips.
2. We put spices, onions, carrots and herbs in clean jars. You can add chili pepper as desired. Our family loves spicy.

3. Clean cucumbers tightly spread in jars. Try to put larger cucumbers down and smaller ones on top.

Conducted an experiment - laid out small cucumbers in banks vertically, and in other banks horizontally - it turned out approximately the same.

4. Boil water - it is very convenient to boil water in a teapot and pour it into cans. Pour cucumbers with boiling water and leave for 20 minutes. This water is poured into a saucepan and set on fire - from it we will prepare a marinade.

5. Pour cucumbers again with clean boiling water and leave for another 10 minutes.

6. From the first water we prepare the marinade, bring to a boil and add salt and sugar. Lastly, pour the vinegar.

7. Pour water from cans with cucumbers, and pour cucumbers with hot marinade.

8. We twist the jars with sterile lids, turn them upside down and hold until cool.

  Crispy pickled cucumbers with mustard - winter recipe

Last year, I first pickled cucumbers with mustard and from my own experience I can say that a hundred experiments were successful. Thanks to mustard, such cucumbers acquire a special taste. Do not be afraid to experiment. We will sterilize these cucumbers by the method of threefold pouring.

Ingredients:

• cucumbers
• peppercorns
• horseradish leaves, black currant
• bay leaf
• dill
• garlic

Marinade per 1 liter of water:

• salt - 3 tbsp. l
• sugar - 250 gr.
• vinegar (9%) - 150 ml
• hot mustard - 1 can

1. As in the previous recipe, in clean jars we first put greens, spices, and then cucumbers.

2. Pour cucumbers in jars with boiling water and leave for 15-20 minutes. We pour the water into a free pan and immediately put it on the fire - from it we prepare the marinade.

3. In the meantime, another portion of boiling water should boil with us, you can simply pour the cucumbers from the kettle. Fill and leave for another 10 minutes. We drain the water and fill it with the marinade already prepared by then.

3. And to prepare the marinade, the water drained for the first time is added with salt, sugar, mustard and vinegar. Bring to a boil and pour into banks.

4. We twist the jars with sterilized lids, turn them over and hold until cool.

  Crispy Pickled Cucumbers with Citric Acid - Winter Recipe

Not everyone loves vinegar, but in order for the cans to stand well and reliably in the winter, acid is still needed. Vinegar can be replaced with citric acid.

  Crispy pickled cucumbers for the winter without sterilization

This recipe is also without vinegar, but with citric acid. And instead of sterilizing the jars with cucumbers, we will pour boiling water.

Ingredients:

• cucumbers
• peppercorns
• horseradish leaves, black currant
• bay leaf
• dill
• garlic
• mustard seeds

Marinade per 1 liter of water:

• salt - 2 tbsp. l
• sugar - 3 tbsp. l
• citric acid - 1/3 tsp

We will use the 3-fold fill method.

1. Put greens, spices and garlic at the bottom of the jar. We put the cucumbers tightly in the jar.

2. Fill with boiling water, cover with a lid and let stand for 20 minutes.

So that the jars do not crack from hot water, you can put a metal spoon in each jar

3. Drain the water and fill it with a new portion of boiling water, again let it brew for 10-15 minutes.

4. The first drained water is measured to prepare the marinade. Bring it to a boil and add salt and sugar.

5. We put citric acid directly into the jars. If you have a 3 liter jar, then 1 teaspoon will be needed for citric acid.

6. Fill the cucumbers with the marinade and tighten the caps tightly. Banks are turned over until completely cooled.

  Crispy pickled cucumbers with vodka - winter recipe

As I already wrote, vodka is added to the marinade so that the cucumbers are crispy. I found an excellent recipe for delicious cucumbers with vodka on the Internet. Cucumbers are salted like from a barrel.

Ingredients:

• cucumbers 1.5 - 2 kg
• peppercorns
• horseradish leaves, black currant
• bay leaf
• dill
• marigolds - 3-4 pcs.
• garlic 4 - 5 cloves

Marinade:

• salt - 100 gr.
• vodka - 50 gr.

  Pickled cucumbers for the winter - lick your fingers recipe

Another wonderful recipe, according to which I canned for about 10 years, and I always get very tasty cucumbers, in fact, you’ll lick your fingers.

Ingredients:

• cucumbers
• garlic
• onion
• carrot
• horseradish root or leaves
• bay leaf

Marinade for 3 liters of water;

• salt - 5 tbsp. l
• sugar - 9 tbsp. l
• vinegar 9% - 300 ml

1. At the bottom of the jar we put greens and spices. Onion cut into half rings, carrots in circles. Put the cans at the bottom.

2. Tightly put cucumbers in a jar.

3. Cook the marinade, pour the vinegar last. Pour cucumbers with hot marinade.

4. Banks are immersed in a pot with warm water. We put a towel on the bottom of the pan. It is better to boil lids for cans separately. We sterilize jars with cucumbers for 10-15 minutes and roll them up.

So, there are enough recipes for pickled cucumbers to choose the right one for yourself. But you yourself understand that for the choice you need to try to cook according to different recipes. Please note that the ingredients in all recipes are almost the same, and the taste of the cucumbers is completely different.

I wish you delicious preparations and good recipes. And if you liked my recipes, share them with your friends on social networks, suggest your recipes and write comments and comments.

And again I, and again with a simple recipe for vegetable harvesting for the winter - today we pickle delicious and crispy cucumbers! The recipe for pickled cucumbers without sterilization, that is, in this case we will use the double pouring method. It will turn out just a wonderful snack: a completely balanced taste, mouth-watering appearance, awesome aroma, well, and crunch, no doubt!

I take similar recipes for vegetable preparations for the winter from my mother - she’s checked everything for years, never explodes, and the result is always excellent. Pickled tomatoes alone for the winter are worth it! It is a pity, of course, that she does not have the desire to master the computer - even if she would be happy for herself and her daughter, having seen recipes in her honor.

Anyway, enough lyrical digressions, we turn to the process of cooking pickled cucumbers for the winter without sterilization. By tradition (I have one) I propose to make blanks in banks of a small volume. In this case, even a large one is obtained - we use a can with a capacity of one and a half liters. Accordingly, I give proportions to 1.5 liters.

Ingredients:

(820 grams) (750 milliliters) (30 milliliters) (35 grams) (50 grams) (4 branches) (4 pieces ) (1 piece ) (4 pieces ) (2 teeth) (2 pieces )

Cooking in steps with a photo:

In order to pickle cucumbers for the winter according to this recipe, we need fresh small cucumbers, water, salt, granulated sugar, table vinegar (9%), fresh garlic, dill umbrellas, fresh parsley, horseradish and blackcurrant leaves, and bay leaf . If you want, you can also add allspice, but for me personally and all of the above, enough is the aroma will be magical.

Cucumbers preferably choose small, dense and resilient - they look beautiful, tastier, juicier and more aromatic. I indicated the cooking time for 3.5 hours, but in fact 3 hours the cucumbers will simply lie in cold water, and the remaining half hour will be needed for sunset. Why soak vegetables? So that they later absorb less marinade and do not wrinkle.

First you need to sterilize the jar - I do it in the microwave, but you can in any way convenient for you. Also boil the lid - about 5 minutes. At the bottom of the jar we put a couple of dill umbrellas (everything needs to be washed, of course), currant leaves, parsley branches and half a leaf of horseradish, if it is large. There we add a bay leaf and peeled large clove of garlic, which we cut into plates.

Well, our pickles took a cool bath, washed, we can deal with them further. Tightly-tightly put the cucumbers in a jar - the more it fits, the better. See, what else is the advantage of small fruits over large ones? Well, of course, more of them fit!

Boil water (a little more than I indicated in the recipe, since you can fit more or less cucumbers in a jar) and pour boiling water over it. We cover the jar with a lid and leave it for about 15 minutes.

I always canned cucumbers in the traditional way with mandatory sterilization, but this year I decided to experiment and make canned cucumbers without sterilization. The result is excellent: cucumbers stand well, and the taste is much tastier than with sterilization. I advise you to try, maybe you will like this recipe for canned cucumbers without sterilization.

Ingredients:

(on a 3 liter jar)

• cucumbers - how much will fit in a 3-liter jar
• grape or currant leaves - 7 pcs.
• cherry leaves - 7 pcs.
• 1 stalk of dill with inflorescence
• a piece of horseradish 2x3 cm.
• half hot pepper
• 1 bay leaf
• 4 tbsp salt without a hill
• 5 tbsp sugar free slides
• 5 tbsp table 9% vinegar

• For pickling cucumbers, it is very important to choose the cucumbers of the “right” variety, the cucumbers of the Mashenka f1 or Crispina f1 varieties are best suited, I do not recommend buying dessert cucumber varieties or large salad cucumbers for preservation.
• Pour cucumbers with cold water, wash thoroughly. Remember that cucumbers are very moody in conservation and do not forgive mistakes (dirt). Therefore, it is better to spend a little more time on thorough preparation of the starting products and utensils than bite your elbows later.
• Leave the cucumbers in the water for 4-5 hours. During this time, we change the water 3-4 times.
• Now prepare the dishes. Cans and lids are thoroughly washed with soda, and then sterilized. How to sterilize dishes correctly,.
• Hot peppers, a branch of dill, all leaves, including bay leaves, are thoroughly washed. We clean horseradish and also certainly rinse.
• In a clean 3-liter sterile jar, lay on the bottom leaves of currant (or grape), cherry leaves, a stalk of dill with an umbrella, put a piece of horseradish and a strip of hot pepper.
• Put cucumbers tightly in a jar. On top of the cucumbers we put a stalk of dill with seeds (or the color of dill).
• Pour cucumbers with boiling water almost to the top of the can. Cover the jar with a sterile metal lid.
• We put a terry towel under the bottom of the jar, and wrap the jar with cucumbers well in a blanket.
• Leave the cucumbers for 30 minutes.
• We remove the blanket, then, holding the lid, carefully drain the water from the can into a clean pan.
• Add bay leaf to the water, 4 tbsp. salt without a hill, 5 tablespoons Sahara. I draw your attention to the fact that only rock salt is always used to preserve cucumbers and other vegetables! The iodized or refined Extra salt is not suitable for canning (something happens that the housewives never brag about).
• Bring the water to a boil, cook the brine for 3-4 minutes, the salt and sugar should completely dissolve.
• In a jar with cucumbers, put 5 tbsp. vinegar, and then pour the cucumbers with boiling brine.
• We cover the jar with cucumbers with a metal lid (threaded or regular) and roll up.
• We turn the 3-liter jar with canned cucumbers lid down, wrap it well and leave it under the covers until it cools completely, about 12 hours.
• The next day we turn the cucumbers over and put them in a cool place (pantry, cellar) away from heating appliances and sunlight.
• That's all, canned pickles are ready, quickly, simply and without sterilization. And so that the rolled cucumbers are crispy, before serving, open the jar, put a couple of cloves of garlic inside, and then cool in the refrigerator for 2-3 hours.

Sort cucumbers by size. Soak cucumbers for 5-6 hours in cold water. Then wash and trim the noses on both sides of the cucumbers.

I sterilize the cans for pickled cucumbers as follows: I put a tablespoon in the jar so that the jar does not burst (the spoon takes part of the water temperature on itself) and pour boiling water (about 1 glass), shake the jar so that the boiling water flows around the perimeter of the jar, then I dip the already warmed jar in a bowl of boiling water and scroll it so that all the walls are infused with boiling water. I take the jar out of boiling water - that's it, it’s ready to roll. Put horseradish leaves, several leaves of currant and cherry, 1 dill umbrella, 1 bay leaf on the bottom of the can.

Cut the cloves of garlic into plates and place in a jar, add hot pepper to taste and peppercorns.

Fill the prepared jars with cucumbers, laying them tightly to each other. I pour 1 teaspoon of mustard powder or mustard seeds into the cucumbers (mustard will help to disinfect the cucumbers). On top of the cucumbers lay 1 dill umbrella, 1 bay leaf, the remaining leaves of currant and cherry.
Pour boiling water over the cucumbers, cover them with lids for seaming on top (the lids must first be boiled for several minutes) and leave to warm for 25-30 minutes.

Pour boiling water over the entire contents of the jar, roll up the lid, turn it upside down and wrap until it cools completely. Crispy pickled cucumbers prepared for the winter without sterilization are safely stored in a city apartment (without the use of a cellar).

Pleasant blanks to you, hostess!

For pickling pickles pickled varieties. As a rule, they are unprepossessing in appearance, tight, pimply, with a dark, soft peel and small spines. Only such fruits will allow to achieve excellent taste and crisp elasticity during conservation, despite triple pouring boiling water.

Cucumbers must be washed thoroughly. For prefabricated products without sterilization, a liter container is more practical. When preparing it, lids should be given special attention: it is better to boil them for reliability.

Due to volatility, vinegar is added immediately before rolling. He is the main preservative.

Ingredients

• cucumbers (small preferably) - how much will fit in a jar
• vinegar 9% - 3 tsp.
• salt - 2 tsp.
• sugar - 3 tsp.
• garlic - 2 tooth.
• dill umbrella - 1 pc.
• horseradish leaf - 1/4 pc.
• bay leaf - 2 pcs.
• allspice peas - 4 pcs.

Cooking

  1. The jar should be washed with a clean sponge with baking soda. You can also replace soda with laundry soap. Steam the jar at will. The main sterilization of containers will take place in the process of pouring boiling water three times together with the contents. Therefore, it will be steamed well during this time. Dill umbrella, horseradish and my bay leaf, then put in a jar. We cut the garlic into slices and place it there.

  2. Wash the cucumbers and put them tightly in a jar, shake well to ram the vegetables.

  3. Pour boiling water. Cover immediately. But the lid must be washed in advance and, unlike the can, steamed. Leave in this form for 20 minutes.

  4. Pour the water into the pan and boil again.

  5. Fill the cucumbers again and wait 15 minutes or a little longer.

  6. For the third time you need to add the indicated amount of salt and granulated sugar to this water, which we will salt in the pan. Put on fire and boil.

  7. Then immediately pour vinegar into the jar of cucumbers.