They turn out to be very tasty, crispy, aromatic, the brine is also very tasty. I have been using this recipe for several years now. The recipe is simple, tasty and popular among my friends. Pickles cooked according to this recipe - great snack and an important ingredient for delicious salads... I recommend it, try it, you won't regret it.

Ingredients for the recipe - sweet and sour pickled cucumbers for the winter:

Water -2 liters;

Rock salt - 3 heaped tablespoons;

Granulated sugar - 9 level tablespoons;

Vinegar 70% -2 tablespoons;

Allspice -5-7 peas;

Bay leaf -5-7 pcs;

Dill umbrellas -3-4pcs;

Oak currant cherry leaves.

Cooking the recipe - sweet and sour pickled cucumbers for the winter:

1. Soak cucumbers in cold water for 2-3 hours, then wash them thoroughly and cut off the ends.

Council. It is advisable to take cucumbers medium up to 12 cm or small. The cucumbers need to be sized.

2. Banks (I use 1.5 liter or 3 liter jars) thoroughly wash and sterilize in a preheated oven to 130 degrees for 5-7 minutes. Sterilize iron paints in boiling water for 3 minutes; you cannot sterilize the lids in the oven, as the sealed gum will melt.

3. Prepare the marinade.

Pour water into a saucepan, add salt, sugar, allspice, bay leaf... Bring to a boil and boil for 3 minutes, then remove the pan from heat, cool for 10-15 minutes and add vinegar.

4. Put dill umbrellas, cherry, currant, oak leaves at the bottom of the jar, then put cucumbers of the same size as tightly as possible, pour the marinade into the jars to the very top and cover iron lids.

5. Carefully put jars of cucumbers in a large pot with water at a temperature of 65-70 degrees and pasteurize the cans (do not bring to a boil):

Liters -5-7 minutes;

1.5-2 liters -7-10 minutes;

3 liter - 12-15 minutes.

Council. For pasteurization, I use a large, wide-bottomed pot to hold several cans at once. The water in the pan should reach the hangers of the jars. As soon as the cucumbers change color and go to the top in the jar of "bubbles", the jars with cucumbers must be urgently removed.

6. We take out the jars of cucumbers from the pan and roll them up with iron lids. We turn the banks upside down and wrap them for a day.

Council. In order for the cucumbers to turn out crispy and the jars not to "explode", the jars with cucumbers must cool slowly, so wrapping the jars with cucumbers is necessary for a day.

7. Pickles prepared in this way can be stored in an apartment at room temperature, they are superbly stored.

8. Pickled cucumbers sweet and sour for the winter ready!

Cucumbers in a sweet and sour marinade are so unusual in taste that it is even difficult for me to describe them. The fact that they are tasty is a fact, sweet - yes, sour - yes. They are just magical sweet cucumbers with sourness. These cucumbers can be pickled to pamper yourself with a new, original dish.

Ingredients:

• Cucumbers - on liter jar... Better take not large cucumbers;
• dill umbrella;
• onion - one piece;
• garlic - 3 cloves;
• peppercorns;
• vinegar 9% - 4 tablespoons.

• Water - 1 liter;
• salt - 1.5 tablespoons;
• sugar - 3 tablespoons.

Step by step recipecucumbers in sweet and sour marinade for the winter

1. Wash cucumbers, soak in water for 5 hours.
2. Put an umbrella of dill, a peeled small onion, 3 cloves of garlic, peppercorns and cucumbers in a prepared jar.
3. Prepare a marinade with water, salt and sugar.
4. Pour 4 tablespoons of vinegar into a jar of cucumbers and pour hot marinade.
5. Loosely covering the lid, put the sterilized jar in a pot of water, at the bottom of which you must put a cloth napkin and a wire rack.
6. You need to sterilize a jar of cucumbers for about 10 minutes, until the cucumbers change their color to olive.
7. Then immediately roll up the lid, turn it over, and let it cool by air.

Pickled cucumbers in sweet and sour marinade, something unusual, but so delicious! Must try!

I offer a very simple and easy way canning vegetables!
It is called the "double-pouring method" and is one of the easiest canning methods, since vegetables do not need to be sterilized! This is my mom's recipe, which I slightly tweaked to my taste. Cucumbers prepared according to this recipe turn out to be unusually strong and crispy, and the tomatoes remain with very dense pulp! All vegetables have a delicate sweet and sour taste!
Composition:

Marinade:
Water - 1 liter
Sugar - 4 tbsp. l.
Salt - 2 tbsp l.
Vinegar (70%) - 1 tsp per liter jar (pour the vinegar just before seaming!)

Spice:
Black peppercorns
Allspice
Carnation
Bay leaf
Dill or caraway seeds
Fresh horseradish root (if not, dried will do)
Garlic (better buy from the market, as Chinese garlic takes on an unpleasant green color!)
White mustard grains
Stems or inflorescences of fresh dill

Preparation:

1. We prepare all the necessary spices. Wash tomatoes and cucumbers very carefully (cucumbers need to be soaked in cold water for several hours, or better overnight. If this is not done, they can later absorb a lot of marinade and the vegetables in the jar on top will remain dry). We sterilize the jars in any convenient way (I sterilize with steam the old fashioned way ...)

2. Place the spices in sterile jars.

Try not to overdo it with spices, everything is good in moderation! In the photo I have cans with a volume of 1.8 liters and the amount of spices that I put in is optimal (tested in my sad experience!).

3. Well, all the jars are ready, now we spread the cucumbers! Be sure to inspect each cucumber, put only perfectly healthy and strong cucumbers in the jar! We put the first layer of cucumbers vertically (this will fit more), then we report tomatoes or smaller cucumbers. The final touch is the dill umbrella (although it is quite possible to do without it!).

4. Fill the prepared vegetables with boiling water, pour a thin stream into the center of the jar!

5. Cover the jars filled with boiling water with sterile lids and leave to rest for 10-15 minutes. While the vegetables are warming up, prepare the marinade (do not put vinegar in the marinade!).
How do you know how much marinade you need?
I calculate like this: 0.5 liters of marinade is consumed for a liter jar tightly (!) Filled with vegetables, so 1 liter of marinade is for a 2-liter jar, and 1.5 liters of marinade for a 3-liter jar. Of course, there are small errors, so if the vegetables are not tight, the marinade will fit more in the jar! I usually add an additional 0.5 liters for every 5 liters of marinade for such an error.

6. After 10-15 minutes, drain the water from the cans through a special lid with holes (these are sold in supermarkets). Carefully pour the boiling marinade (be sure to pour it into the center of the jar, on the vegetables, otherwise the glass may crack!) And immediately, as soon as the marinade is poured, add vinegar (70%) to the jar at the rate: 1 tsp per liter jar. In my case, I put 2 not full teaspoons of vinegar on a 1.8 liter jar!

We immediately cover it with a lid, twist it as tightly as possible and turn it upside down. Thus, we roll up all the cans in turn. I advise you not to be distracted, otherwise you can just forget to put vinegar in some kind of jar ..... the consequences for the jar are sad! :(

7. Cover the jars on top with a warm blanket or bedspreads, wrap them on all sides and leave overnight.
Thus, additional self-sterilization occurs. In the morning we remove the blanket and put the jars in the cellar, although I have such vegetables perfectly stored in a warm home pantry!

Enjoy your meal!

If you want to cook delicious and crunchy pickled cucumbers, then be sure to close several cans for this german recipe... Cucumber blanks will help out when cooking winter salads, and when required delicious snack... Any side dish with such an addition is "swept away" from the table much more fun. Crispy cucumbers are marinated with garlic, onions, vinegar and herbs. They turn out to be sweet and sour, aromatic and elastic.

Canned cucumbers are classics of the genre on every table in winter period... By how much they turned out delicious guests judge the skill and culinary abilities of the hostess. With this recipe, you can be sure that your efforts will be appreciated!

Sweet and sour cucumbers for the winter

It is important to choose not only correct recipeand and lucky cucumbers... They should be firm, not wrinkled, deep green, small and about the same size. If it so happens that the cucumbers "wilted" a little, soak them for a couple of hours in cold water before marinating. The quality of water for the marinade also matters, it is advisable to use purified water. Do not spare the garlic and herbs, then the cucumbers will turn out to be fragrant, mouth-watering and very tasty.

On the site sweet and sour cucumbers for the winter. Pickled cucumbers sweet and sour dear hostesses for you. Cucumbers are sorted by size, shape and color. Small fruits no more than 7 cm long are preserved in half-liter jars, larger ones, up to 10 cm long, in jars with a capacity of 1, 2 and 3 liters. Cucumbers longer than 10 cm or irregularly shaped can be cut into pieces. Sometimes cucumbers are scalded with boiling water or the tip is cut off to speed up fermentation.

Sweet and sour cucumbers

5 from 1 reviews

Sweet and sour cucumbers

Type of dish: Blanks

Cuisine: Russian

How to pickle cucumbers sweet and sour, a recipe for the winter

Ingredients

• For 1 liter of volume:
• Cucumbers - 600 - 650 g,
• 9-10% vinegar - 2 tbsp. spoons,
• onion - 1 head,
• garlic - clove,
• black pepper and cloves -2 - 3 pcs.,
• bay leaf,
• fresh herbs (dill, tarragon, basil, horseradish, parsley, celery) - 15 - 20 g
• mustard seeds - 0.5 tsp,
• Fill:
• Water - 1 l,
• salt - 50 g,
• sugar - 25 g

Preparation

1. First, the cucumbers are soaked in clean cold water for 3 - 6 hours to restore their freshness. At the same time, fresh spicy herbs are prepared: horseradish leaves, dill, tarragon, basil, parsley, celery, etc. onions weighing 20 - 30 g, like cloves of garlic, are peeled. Bring the filling to a boil.
2. Put 2 tbsp in a liter jar. spoons of 9 - 10% vinegar, onion, clove of garlic, 2 - 3 pcs. black pepper and cloves, bay leaf, 15 - 20 g of fresh herbs (dill, tarragon, basil, horseradish, parsley and celery) and 0.5 teaspoon of mustard seeds, after which cucumbers (600 - 650 g) are laid and poured hot fill.
3. Filled cans are covered with boiled lids and placed in boiling water for heating: half-liter - for 3 - 5 minutes, liter - for 8 - 9 minutes and three-liter - for 12 - 15 minutes.
4. When warming up, you must carefully monitor the color of the cucumbers. If their color turns from bright green into olive color, it means that the temperature in the jar has reached 67 - 70 ° C and they should not be warmed up any more, the jars must be immediately hermetically sealed and cooled.

Cucumbers have a refreshing and diuretic effect on the human body. calorie content, high cellulose content and varied mineral composition make cucumbers valuable product nutrition of people prone to obesity.
Sweet and sour cucumbers

Today on our site sweet and sour cucumbers for the winter. Pickled cucumbers sweet and sour for you, dear hostesses. Cucumbers are sorted by size, shape and color. Small fruits no more than 7 cm long are preserved in half-liter jars, larger ones, up to 10 cm long, in jars with a capacity of 1, 2 and 3 liters. Cucumbers longer than 10 cm or irregularly shaped can be cut into pieces. Sometimes cucumbers are scalded with boiling water or the tip is cut off to speed up fermentation. Sweet and sour cucumbers 5 from 1 reviews Print Sweet and sour cucumbers Author: Povaronok Dish type: Blanks Cuisine: Russian How to pickle sweet and sour cucumbers, recipe for the winter Ingredients Per 1 liter of volume: Cucumbers ...