Pickled cucumbers with currant, cherry and horseradish leaves.

Ingredients:

• 1.8-2.2 kg of cucumbers
• 50 g garlic
• black currant, cherry and horseradish leaves
• 6-7 peas of black pepper
• dill seeds

For the marinade:

• 60 g salt
• 100 g sugar
• 70 ml 9% vinegar

Cooking method:

The recipe is for a 3 liter can. Pre-soak the cucumbers for 2 hours. Put the scalded leaves of currant, cherry and horseradish on the bottom of the jar. Arrange cucumbers tightly, add peeled garlic and spices. Pour boiling water over, cover and leave to cool. Drain the water, add salt and sugar to it, bring to a boil, pour in vinegar. Immediately pour the hot marinade into the jar and roll up the lid.

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Pickled cucumbers prepared according to this recipe must be wrapped until they cool completely.

Cucumbers in grape leaves.

Ingredients:

• 1.5-1.8 kg of cucumbers
• grape leaves

For the marinade:

• 1 liter of water
• 300 ml apple juice
• 50 g sugar
• 50 g salt

Cooking method:

To deliciously pickle cucumbers using this recipe, you need to scald vegetables with boiling water and immediately immerse them in cold water. Scald the grape leaves. Wrap each cucumber in a grape leaf and place in a sterilized jar. Bring water with juice, salt and sugar to a boil. Pour boiling marinade into a jar, leave for 15-20 minutes. Then drain the marinade, bring to a boil again, pour into a jar and roll up immediately.

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Allow to cool and store.

Ingredients:

• 1.8-2 kg of small cucumbers
• 4-5 sprigs of dill
• parsley
• green basil
• celery
• 1 sprig of mint
• 2 horseradish leaves
• 6-8 cherry and oak leaves

For brine:

• 1 liter of water
• 50 g salt

Cooking method:

Pre-soak the cucumbers for 2 hours. Divide the spicy herbs into 3 parts. Put 13 greens on the bottom of dry sterilized jars. Fill the jars with cucumbers to half, add 13 more herbs and put the cucumbers again. Cover with the remaining herbs. Pour boiling water over cucumber jars and leave for 10 minutes. Then drain the water, bring to a boil and pour back into the jars. Add salt to the water for the third time. Pour the brine into jars, roll up, turn over and let cool.

Ingredients:

• 1.2-1.4 kg of small cucumbers
• 20 g horseradish root
• 5-6 peas of black pepper
• black currant leaves
• horseradish leaves
• dill seeds

For the marinade:

• 1-1.2 kg of large cucumbers
• 50 g garlic
• 50 g salt
• 20 g sugar
• 45 ml 9% vinegar

Cooking method:

To pickle cucumbers at home in this way, large cucumbers and garlic need to be grated or chopped in a blender. Add salt, sugar, vinegar and leave for 30-40 minutes to let the juice flow. Put currant and horseradish leaves, grated horseradish root, dill seeds and peppercorns on the bottom of sterilized jars. Lay out small cucumbers. Pour over with cucumber mass so that there are no voids left.

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Sterilize 1 liter jars for 12-15 minutes. Roll up, turn over and wrap until cool.

Ingredients:

• 2 kg of cucumbers
• 50-60 g horseradish root
• 10 g chili peppers
• horseradish leaves

For brine:

• 1.4-1.5 l of water
• 60 g salt
• 30 g sugar
• a pinch of dill seeds

Cooking method:

This winter pickled cucumber recipe is for 3 1L cans (or 1 3L can). Pre-soak the cucumbers for 2 hours. Cut the horseradish root into thin strips, chili into rings. Put horseradish leaves on the bottom of the prepared jars. Top with cucumbers, shifting chopped horseradish and chili. Pour boiling water over the jars to the very top, leave for 15 minutes. Drain the water, bring to a boil and pour back into the jars for 15 minutes. Add dill seeds, salt and sugar to the water drained from the cucumbers, bring to a boil and heat for 1 minute. Pour the brine into jars, roll up, turn over and let cool.

Ingredients:

• 2 kg of cucumbers
• 2-3 umbrellas of dill
• 1 horseradish leaf
• 5-6 black currant leaves
• 7-8 cherry leaves
• 20 g garlic
• 5 g mustard powder

For brine:

• 1 liter of water
• 100 g salt

Cooking method:

Wash cucumbers and leaves thoroughly. Put leaves, dill and garlic at the bottom of a clean jar. Top with cucumbers tightly. Dissolve the salt in warm water. Pour the brine into a jar, sprinkle with mustard powder. Cover the jar with a lid, put on a tray or plate, leave at room temperature for 4-5 days. During this time, a slight bloom will appear on the cucumbers. Drain the liquid from the cucumbers. Cover with cold water and drain again to remove all plaque. Pour cold water over the cucumbers again so that it splashes out a little (there should be no air bubbles in the jar). No more salt is needed. Roll up the jar and store in a cool place. Check periodically that the covers are not swollen.

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Home pickled cucumbers will be ready in a month.

Cucumbers with carrots are sweet.

Ingredients:

• 1.5-1.8 kg of cucumbers
• 100 g carrots
• 20 g hot pepper
• dill umbrellas
• bay leaf
• black pepper

For the marinade:

• 1 liter of water
• 50 g salt
• 150 g sugar
• 150 ml 9% vinegar

Cooking method:

Pre-soak the cucumbers for 2 hours. Cut the carrots and hot peppers into slices and place them on the bottom of the prepared jars. Top with cucumbers and spices. For the marinade, bring water with salt and sugar to a boil, remove from heat and add vinegar. Pour hot marinade into jars. Sterilize 1 L jars for 10 minutes, 2 L - 15 minutes, 3 L - 25 minutes.

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Pickled cucumbers with vinegar, roll up in jars, turn over, let cool and put away for storage.

Pickled cucumbers in cucumber juice.

Ingredients:

• 1.2-1.5 kg of small cucumbers
• 20 g garlic
• 20-25 g horseradish root
• 1 horseradish leaf

For the marinade:

• 1 liter cucumber juice
• 30 g salt
• 20 ml 9% vinegar

Cooking method:

To prepare cucumbers pickled with vinegar according to this recipe, put horseradish leaf, garlic and horseradish root, cut into circles, on the bottom of sterilized jars. Fill the jar tightly with cucumbers. Pour boiling water over, leave for 10 minutes, then drain the water. Bring the cucumber juice and salt to a boil, remove from heat and pour in the vinegar. Pour cucumber jars with hot marinade, roll up, turn over and leave to cool.

Ingredients:

• 600-650 g cucumbers
• 30 g onions
• 10 g garlic
• 15-20 g dill and parsley greens
• 3-4 peppercorns
• 2 carnation buds
• 1 bay leaf

For the marinade:

• 1 liter of water
• 75 g sugar
• 45 g salt
• 50 ml 9% vinegar

Cooking method:

The amount of ingredients for this recipe for pickled cucumbers with vinegar for the winter is calculated for a 1 liter jar. Pre-soak the cucumbers for 2 hours. Then put them in a jar, shifting with chopped onions, garlic and herbs, add spices. For the marinade, bring water, salt and sugar to a boil. Pour vinegar into a jar, pour hot marinade. To cover with a lid. Sterilize for 8-9 minutes.

Ingredients:

• 600-650 g cucumbers
• 20-30 g onions
• 10 g garlic
• 15-20 g greens (dill, tarragon, basil)
• 1 horseradish leaf
• 1 bay leaf
• 2-3 black peppercorns
• 15 ml 9% vinegar

For brine:

• 1 liter of water
• 60 g salt
• 25 g sugar

Cooking method:

The recipe is for a 1 liter can. Pour vinegar into the bottom of the jar, put onion, garlic, herbs and spices cut into rings. Fill the jar with cucumbers. Bring water with salt and sugar to a boil. Pour cucumbers over with boiling brine. Cover the jar with a lid, sterilize for 7-8 minutes. Then roll up the jars of pickled cucumbers in vinegar, turn over and let cool.

Cucumbers marinated with sorrel.

Ingredients:

• 1.5 kg cucumbers
• 15 g garlic
• 2 dill umbrellas

For the marinade:

• 800 ml water
• 400 g sorrel leaves
• 50 g salt
• 30 g sugar

Cooking method:

For this recipe for delicious pickled cucumbers, they must first be soaked for 2 hours. Then put them in jars, shifting them with garlic, dill and currant and cherry leaves. Pour boiling water over, leave for 15 minutes, drain. For the marinade, chop the sorrel very finely, add water, bring to a boil. Add salt and sugar. Pour the boiling mixture into jars, roll up, turn over and let cool. These homemade pickled cucumbers turn out to be very tasty and aromatic.

Cucumbers as barrels.

Ingredients:

• 2 kg of cucumbers
• 20 g garlic
• 10-15 g horseradish root
• 2 umbrellas of dill, horseradish and black currant leaves
• 5 g oak bark
• peppercorns

For brine:

• 1 liter of water
• 60 g salt

Cooking method:

To pickle cucumbers as indicated in this recipe, they must first be soaked for several hours. At the bottom of the jars scalded with boiling water, put black currant leaves, chopped horseradish root, garlic, dill umbrellas, oak bark, pepper. Fill the jar with cucumbers, cover with a sheet of horseradish. For the brine, bring water and salt to a boil, cool. Pour cold brine into jars, cover them with gauze and place on a tray. Leave to ferment for 2-3 days at room temperature. During this time, the cucumbers will change color and acquire a characteristic taste. Drain the pickle from the cucumbers into a separate container. Pour boiling water over jars of cucumbers, leave for 2-3 minutes and repeat the procedure. Bring the drained brine to a boil, pour into jars, roll up, turn over and let cool.

Look at the photos of pickled cucumbers according to the recipes that are presented on this page:

Ingredients:

• 600 g cucumbers
• 1 umbrella of dill
• 15 g garlic
• 5 g mustard seeds
• 50 ml vinegar
• 15 g salt
• 20 g sugar

Cooking method:

The ingredients for this pickle recipe are for a 1L can. Pre-soak the cucumbers for 2 hours. Pour vinegar, dill and garlic into the bottom of a sterilized jar. Fill the jar with cucumbers, add mustard, salt and sugar. Pour boiling water over the jar, sterilize for 5-7 minutes.

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Then roll up, turn over and let cool.

Ingredients:

• 1.5-1.7 kg of cucumbers
• 30 g garlic
• horseradish leaves, cherries, black currants
• 5-6 peas of allspice
• dill umbrella

For the marinade:

• 1 liter of water
• 200 ml 9% vinegar
• 30 g salt
• 80 g sugar

Cooking method:

To prepare pickled cucumbers for the winter according to this recipe, they need to be put in jars, shifting with horseradish, cherry and black currant leaves, add garlic and spices. Pour boiling water over, leave for 10 minutes, then drain the water. For the marinade, bring water, salt and sugar to a boil. Remove from heat, pour in vinegar. Pour hot marinade over the jars, roll up immediately, turn over and let cool.

The video "Pickled cucumbers for the winter" demonstrates the simplest recipes:

Cucumbers marinated with red currant juice.

Ingredients:

• 1.2-1.4 kg of cucumbers
• 5 black currant and cherry leaves
• 15 g garlic
• 20 g horseradish root
• 6-8 allspice peas

For the marinade:

• 700 ml water
• 500 g red currant
• 50 g salt
• 50 g sugar

Cooking method:

Before tasty pickling cucumbers, they must first be soaked for 3-4 hours. Then put them tightly in jars, shifting with leaves, chopped garlic and horseradish root, add peppercorns. Pour in boiling water and leave to cool. Then drain the water. For the marinade, pour 350 ml of water into the currants, bring to a boil. Rub the whole mass through a sieve, add the remaining water, bring to a boil. Add salt and sugar. Pour boiling marinade over the cucumbers.

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Roll up, turn over and let cool.

Canned cucumbers with apples.

Ingredients:

• 1.5-1.8 kg of cucumbers
• 400-500 g sour apples

For brine:

• 1 liter of water
• 50 g salt
• 50 g sugar

Cooking method:

Pre-soak the cucumbers for 3-4 hours. Without peeling the apples, cut into slices and cut out the seeds. Put half of the currant and cherry leaves on the bottom of the jars. Top with apples and cucumbers, cover with the remaining leaves. Pour boiling water for 3-5 minutes, then drain the water and repeat the filling. For a brine of delicious pickled cucumbers for the winter, according to this recipe, you need to bring water with salt and sugar to a boil. Pour boiling brine into jars, roll up, turn over and let cool.

Ingredients:

• 1.8-2 kg fresh cucumbers
• 5-6 peas of black pepper
• dill umbrellas

For the marinade:

• 1 liter of water
• 200 g chili ketchup
• 200 ml 9% vinegar
• 200 g sugar
• 60 g salt

Cooking method:

To pickle cucumbers for the winter in jars as indicated in this recipe, they must first be soaked for 3-4 hours. Put 2-3 black peppercorns and an umbrella of dill at the bottom of sterilized liter jars. Fill the jars with cucumbers. For the marinade, combine water with ketchup, sugar and salt, bring to a boil. Simmer until sugar and salt are dissolved. Then pour in vinegar and remove from heat. Pour the cucumbers with flammable marinade. Cover the jars with lids, sterilize for 15 minutes. Then roll up, turn over and let them cool.

Pickled gherkins "Spicy".

Ingredients:

• 2 kg gherkins
• 5-10 g fresh hot pepper
• 10-15 carnation buds
• 6 bay leaves
• 5 g ground cinnamon
• 6-8 peas of black and allspice

For the marinade:

• 1 liter of water
• 40 g salt
• 75 g sugar
• 100 ml 9% vinegar

Cooking method:

To prepare pickled cucumbers according to this recipe, gherkins, hot peppers and spices cut into rings must be placed in sterilized jars. Pour boiling water over for 20 minutes. Drain the water, measure its volume and use to prepare the marinade. Add salt, sugar to the water, bring to a boil, pour in vinegar and remove from heat.

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Pour boiling marinade into jars, roll up immediately, turn over and leave to cool.

Pickled cucumbers in Bulgarian style.

Ingredients:

• 2-1.2 kg of small cucumbers
• 50 g onions
• 15 g garlic
• 1 small horseradish leaf
• 2-3 bay leaves
• 3-4 peas of allspice and black pepper

For the marinade:

• 1 liter of water
• 65 g sugar
• 40 g salt
• 120 ml 9% vinegar

Cooking method:

Before pickling cucumbers, they must first be soaked for 3-4 hours. Then put in jars, shifting with chopped onions and garlic, add spices, cover with a small sheet of horseradish. Pour in boiling water, leave for 15 minutes. Drain the water and use to prepare the marinade. Add salt, sugar to it, bring to a boil. Pour in vinegar and remove from heat. Pour the jars with hot marinade, immediately roll up, turn over and let cool.

Ingredients:

• 500-600 g of small cucumbers
• 70 g carrots
• 50 g onions
• 10-15 g horseradish root
• 10-15 g dill greens
• 75 ml 9% vinegar
• 20 g salt
• 75 g sugar
• 1 bay leaf
• 3-5 g mustard seeds
• 2-3 peas of black and allspice

Cooking method:

The recipe is for a 1 liter can. Before preparing pickled cucumbers for the winter, they must first be soaked for 3-4 hours. Cut carrots and horseradish root into slices, onions - in half rings, chop the dill. Place the cucumbers tightly in a jar, sprinkle with vegetables and herbs, add spices. Add salt, sugar and vinegar. Pour boiling water over a jar of cucumbers, sterilize for 10 - 1 5 minutes.

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Then roll up, turn over and let cool.

Pickled gherkins with tarragon.

Ingredients:

• 1 kg gherkins
• 20 g garlic
• tarragon leaves
• 5-6 peas of black pepper

For the marinade:

• 1 liter of water
• 60 g salt
• 20 g sugar
• 40 ml 9% vinegar

Cooking method:

To prepare pickled cucumbers according to this simple recipe, you need to put them tightly in jars, add chopped garlic, tarragon and peppercorns. Pour boiling water over, leave for 20-30 minutes. Drain the water and use to prepare the marinade. Add salt and sugar to the water, bring to a boil, pour in vinegar and remove from heat. Immediately pour the marinade into jars, roll up, turn over and leave to cool.

Cucumbers in apple juice.

Ingredients:

• 1.5-2 kg of cucumbers
• 1 umbrella of dill
• 5-6 black currant leaves
• sprig of tarragon

For the marinade:

• 1 liter apple juice
• 30 g salt
• 40-50 g sugar
• 10 ml 9% vinegar

Cooking method:

To prepare pickled cucumbers with vinegar for the winter according to this recipe, they must first be soaked for 2 hours. Then put in a sterilized jar, add black currant leaves, dill and tarragon. Pour boiling water over, leave for 10-15 minutes, then drain the water. Bring the apple juice to a boil, add salt and sugar, boil for 2-3 minutes. Pour in vinegar and remove from heat. Pour boiling marinade over cucumbers, roll up, turn over and let cool.

Ingredients:

• 1.4-1.5 kg of small cucumbers
• 2 dill umbrellas
• 10-15 g garlic
• 5 g oak bark

For the marinade:

• 1 liter of water
• 50 g sugar
• 40 g salt
• 100 ml 9% vinegar
• 5 g mustard seeds
• 5-6 peas of black pepper

Cooking method:

To pickle cucumbers with vinegar for the winter according to this recipe, they must first be soaked for 3-4 hours. Put garlic and chopped oak bark at the bottom of the prepared jars. Fill the jars tightly with cucumbers, top with dill. Bring the water for the marinade to a boil, add salt, sugar and spices, boil for 1 minute. Pour in vinegar and remove from heat. Pour hot marinade over the cucumbers. Sterilize jars with a volume of 1 liter for 10-12 minutes, 2 liters for 15-17 minutes. Then roll up, turn over and let cool.

Ingredients:

• 1.4-1.5 kg of cucumbers
• 15-20 g garlic
• 2 bay leaves
• 4 sprigs of parsley

For the marinade:

• 1 liter of water
• 60 g salt
• 100 g sugar
• 100 ml 9% vinegar
• 3-4 peas of allspice
• 5 g coriander seeds

Cooking method:

Before pickling cucumbers for the winter, they must first be soaked for 3-4 hours. Then put them in jars, shifting them with garlic, parsley and bay leaves. For the marinade, bring water with salt, sugar and spices to a boil, remove from heat and pour in vinegar. Pour the marinade over the cucumbers. Sterilize 1 liter jars for 7-10 minutes, roll up immediately, turn over and allow to cool.

Ingredients:

• 1 kg of cucumbers
• 300 g onions
• 50 g carrots
• 6-7 peas of black pepper
• 4-5 sprigs of dill

For the marinade:

• 1 liter of water
• 100 ml 9% vinegar
• 100 g sugar
• 50 g salt

Cooking method:

Cut cucumbers, onions and carrots into slices, put in sterilized jars, shifting with herbs, add peppercorns. For the marinade, bring water with salt and sugar to a boil, pour in vinegar and remove from heat. Pour the vegetables with boiling marinade. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 20 minutes.

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Then roll up, turn over and wrap until it cools.

Cucumbers in tomato juice.

Ingredients:

• 1.5 kg cucumbers
• 20 g garlic
• 10 g horseradish root
• 3 bay leaves
• 5-6 peas of black pepper
• dill umbrella

To fill:

• 1 liter tomato juice
• 45 g salt

Cooking method:

To prepare pickled cucumbers as indicated in this recipe, they must first be soaked for 3-4 hours. Put garlic, horseradish sliced \u200b\u200binto slices, bay leaves, peppercorns and dill at the bottom of sterilized jars. Then lay out the cucumbers. Add salt to tomato juice, bring to a boil. Pour boiling juice into jars and sterilize: 1 liter jars for 10 minutes, 2 liters - 15-17 minutes, 3 liters - 23-25 \u200b\u200bminutes. Roll up, turn over and let cool.

Cucumbers in wedges, canned with dry mustard.

Ingredients:

• 2 kg of cucumbers
• 100 g garlic
• 50 g parsley
• 50 g salt
• 100 g sugar
• 100 ml vegetable oil
• 100 ml 9% vinegar
• 10 g mustard powder
• 3-5 g ground black pepper

Cooking method:

Before pickling cucumbers in jars according to this recipe, small vegetables need to be cut lengthwise into 4 parts, large ones into 8 parts. Pass the garlic through a press, finely chop the greens. Mix all the ingredients and leave to marinate for 6-8 hours. Then put in jars along with the resulting marinade. Sterilize 0.5 liter cans for 10-1 2 minutes, 1 liter for 15-20 minutes. Then roll up, turn over and wrap until it cools.

Ingredients:

• 2 kg of cucumbers
• 80-100 g garlic
• 60 g dill greens
• 30 g ready-made mustard (sauce)
• 100 ml vegetable oil
• 100 ml 9% vinegar
• 100 g sugar
• 50 g salt
• 3-5 g ground black pepper

Cooking method:

To pickle cucumbers for the winter in jars as indicated in this recipe, small vegetables need to be cut lengthwise into 4 parts, large ones - into 8 parts. Add mustard, ground pepper, sugar, salt, vinegar, chopped herbs and garlic passed through a press to the cucumbers. Leave for 6-8 hours. Then put the cucumbers with the resulting marinade in prepared jars and sterilize 0 5l jars - 10-12 minutes, 1 liter - 15-20 minutes. Roll up the cans, turn them over and wrap them until they cool.

As practice shows, pickling cucumbers for the winter can be done with other vegetables.

Ingredients:

• 1 kg of cucumbers
• 500 g squash
• 20 g garlic
• 10g fresh hot pepper
• 2-3 sprigs of parsley, celery, dill
• black currant and cherry leaves

For brine:

• 1 liter of water
• 60 g salt

Cooking method:

Cut the squash into 4 parts. Put cucumbers and squash in jars, shifting with cloves of garlic, rings of hot pepper, leaves and herbs, pour boiling brine. Leave at room temperature for 3-4 days. At this time, the brine can be poured out of the cans, so it is best to place them on a tray. Then drain the brine into a separate container. Pour boiling water into the jars, leave for 15 minutes, drain the cooled water. Repeat the procedure one more time. Filter the brine and bring to a boil. Pour brine over vegetables. Roll up the jars and wrap them until they cool.

Cucumbers "Emerald".

Ingredients:

• 2 kg of cucumbers
• garlic
• spicy herbs and spices to taste

For the marinade:

• 1.5 l of water
• 50 g salt
• 75 g sugar
• 10 g citric acid
• 50 ml vodka

Cooking method:

To prepare cucumbers pickled with vodka for the winter, they need to be doused with boiling water and immediately immersed in very cold water. Place tightly in a 3 liter jar, transferring spicy herbs and garlic, add spices. For the marinade, dissolve salt, sugar and citric acid in boiling water. Pour boiling marinade over cucumbers, leave for 5 minutes. Drain the liquid, bring to a boil and pour back into the jar for 5 minutes. Drain, bring to a boil. Pour the boiling solution into a jar, add vodka and roll up. Pickled cucumbers with vodka can be consumed after a couple of weeks.

Canned cucumbers in the microwave oven.

Ingredients:

• 1.2-1.5 kg of cucumbers
• 2 dill umbrellas
• 20 g horseradish root
• 20 g garlic
• 30 ml vodka
• 6 peas each allspice and black pepper

For brine:

• 1 liter of water
• 30 g salt
• 10 g sugar

Cooking method:

The recipe for these pickled cucumbers with the addition of vodka is designed for 2 1 liter cans. Pre-soak the cucumbers for 2 hours. Put dill, pieces of horseradish root, peppercorns, peeled garlic on the bottom of the sterilized cans. Arrange the cucumbers tightly. For brine, bring water to a boil, remove from heat, dissolve salt and sugar in it. Pour into the jars without adding 2 cm to the edge. Put the jars in the microwave for 3-5 minutes at maximum power. The brine in the jars should boil, the exact time depends on the power of the microwave oven. As soon as the liquid boils, remove the cans, pour 15 ml of vodka into each.

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Roll up immediately, turn over and allow to cool.

Ingredients:

• 2 kg of cucumbers
• 40 g garlic
• 20 g horseradish root
• 4-5 black currant leaves
• 1 horseradish leaf
• 2 dill umbrellas
• 2 bay leaves
• 6-7 peas of black pepper

For the marinade:

• 1 liter of water
• 50 g salt
• 25 g sugar
• 5 g citric acid

Cooking method:

To pickle cucumbers for the winter with citric acid, they must first be soaked for 3-4 hours. Then put in sterilized jars, shifting with garlic cloves, pieces of horseradish root, leaves and dill, add spices. Combine all marinade ingredients and bring to a boil. Pour jars of cucumbers with boiling marinade and sterilize: 1 liter - 15 minutes, 2 liters - 25 minutes, 3 liters - 35 minutes. Pickled cucumbers with citric acid for the winter, roll up, turn over and let cool.

Canned cucumbers with citric acid without sterilization.

Ingredients:

• 2 kg of cucumbers
• 30 g garlic
• 20 g horseradish root
• dill umbrellas
• hot pepper to taste

For the marinade:

• 1 liter of water
• 50 g salt
• 5-10 g sugar
• 5 g citric acid

Cooking method:

Before pickling cucumbers in jars, they must first be soaked for 3-4 hours. Put garlic, hot pepper rings and pieces of horseradish root on the bottom of liter jars. Fill the jars with cucumbers, put on the dill umbrella on top. Put the cans on a tray and pour boiling water over so that it splashes out a little. Leave on for 5 minutes. Drain the water, measure its volume and use to prepare the marinade. Pour salt, sugar, citric acid into it and bring to a boil. Pour boiling marinade into jars, roll up, turn over. Cucumbers marinated with citric acid should be allowed to cool.

• 2 kg of cucumbers
• 12 lemons
• 3-4 bay leaves
• 2-4 peas of black and allspice

For the marinade:

• 1 liter of water
• 40 g salt
• 150 g sugar
• 5 g citric acid

Cooking method:

For this recipe for pickled cucumbers with citric acid, pour boiling water over the lemon and cut into slices. Place the cucumbers in sterilized jars, add bay leaves, pepper and lemon (1 circle per 1 liter jar). Pour boiling water over the cucumbers for 20 minutes. Then drain the water and use to prepare the marinade. Add salt, sugar, citric acid to it, bring to a boil. Pour boiling marinade into jars, roll up, turn over and wrap until cool.

The best pickled cucumber recipes are presented in this video:

Of course, everything can be bought at the store. And pickles are no exception. But, if you are a good housewife or want to become one, then you will have to learn how to salt cucumbers.

Pickling cucumbers for the winter is a special ritual, and how many recipes! Read in this article: how to pickle cucumbers in cold and hot ways, my original recipes for pickling cucumbers. Read on.

Here's what the professionals advise.

Salt crispy cucumbers for the winter

For salting, you need to prepare.

Start with the containers and utensils in which you are going to roll the cucumbers.

• Jars with a capacity of 1.5 liters to 3 are suitable. I prefer three-liter cans.

Take care of the lids too.

• For cold salting, you need plastic hard lids, those that need to be preheated.
• For hot salting, metal lids and a good key seamer are needed.

Ingredients.

Of course the cucumbers themselves.

• Medium-sized cucumbers of the same shape and color, with small pimples are best suited for pickling.
• Before salting, cucumbers must be soaked for at least 2 hours in cold water.
• Many recipes recommend trimming the tips of cucumbers, I never do this, but cucumbers are salted and stored perfectly. So, what to cut or not cut is a matter of taste and aesthetics.

Salt and spices.

• The most common table salt is suitable for pickling cucumbers, the one in a simple paper pack, without iodine and all sorts of additives.
• For the cold method of pickling cucumbers, you will need dill twigs, or rather umbrellas with seeds, currant, cherry and plum leaves. Also, cloves of garlic and horseradish root will not be superfluous. Nothing else.
• For hot salting, bay leaves, peppercorns and citric acid are needed as a preservative. No herbs and leaves are needed in hot brine, cucumbers are aromatic and crunchy even without them.

Recipes for pickling cucumbers for the winter - delicious and simple! Or how to salt cucumbers

The cold way is the easiest and most affordable

Ingredients:

• cucumbers
• currant, cherry and plum leaves
• dill umbrellas
• cloves of garlic

Cooking method:

1. Soak cucumbers in cold water for 2 hours. Put 2-3 teeth in clean 3-liter jars. garlic, dill umbrellas and leaves. Put cucumbers on them very tightly, try to press them very tightly. In the process of salting, the cucumbers decrease and you will not get a full jar, but microbes easily penetrate into the empty space.
2. Having laid the cucumbers, pour 1 tbsp into each jar. l. coarse top salt.
3. Then pour cold boiled water and close with tight plastic lids.
4. Turn the jar upside down several times to disperse the salt.
5. Place the jars in a cool place, but not in the refrigerator. At first, the brine will be cloudy, then it will begin to brighten. Liquid may leak from under the cover, it is unnecessary to open and top up. Better notice this jar and eat first. Cucumbers in this way are ready in 2-3 weeks, and are stored for almost a year.

By the way, cold cucumbers are my favorite. They very much remind me of my grandmother's cucumbers from a large oak barrel. Try it, you won't regret it!

Video recipe "Quickly salted cucumbers"

The hot way to pickle cucumbers

By salting cucumbers in this way, you are preparing homemade canned food for future use. They do not require storage in a cool place, but the salting process is quite laborious and even dangerous.

You will have to tinker with boiling water, hot cans and pour cucumbers with brine 3-4 times. Have patience and strength, the result is worth it!

Ingredients:

• cucumbers
• sugar
• bay leaf
• peppercorns
• lemon acid

Cooking method:

1. Soak cucumbers, put tightly in 3-liter sterilized jars. In this recipe, the cucumbers are reduced and even boiled down, so the tighter the cucumbers are packed, the less fuss with half-empty jars.
2. Boil water and gently pour over cucumbers. Cover the jars with lids and leave for 15 minutes.
3. Drain the water. Boil another water and pour it over the cucumbers again. Leave for the same time. Drain the water into a large saucepan, add sugar and salt at the rate of 2 tbsp. l. salt and 3-4 tbsp. l. sugar per can. Sugar retains color and crispness in cucumbers, but does not add sweetness to brine. Boil the brine.
4. Pour 0.5 tsp into each jar. citric acid, pour boiling brine and roll up with metal lids.

Banks can be put away to cool in the buffet or in the far corner. After rolling, I wrap my cucumbers in a warm blanket for a day. As my mother taught, I think they are warmer there and so they become tastier.

How to cover pickles for the winter

Ingredients are indicated per liter can.
Cucumbers - 0.3-0.6 kg (depending on size)
Dill stick (umbrella) - 1 pc.
Garlic - one medium head (6-7 cloves)
Horseradish leaf - 1 pc.
Currant leaves - 2 pcs.
Capsicum hot peppers - 3-4 rings
Bulgarian pepper (green or red) - 2 rings
Coarse salt - 20 g
1.5 tablets of "Soviet" aspirin

Cost of closing 1 liter jar of pickled cucumbers at home: from 40 rubles / $ 1.2 / 0.95 € *
* exchange rates may vary. Summer prices.

1. Cucumbers will be right to choose small, even, flawless and not thick.
2. It is not necessary to sterilize the jars; it is sufficient to wash them thoroughly under hot water.
3. Lids are also washed in boiling water. Leave them there until use.
4. For an average family, it is convenient to close pickles of 1 or 2 liters, no more.
5. The specified recipe is designed for hot cucumbers. So vary with pepper based on that.

A simple recipe for how to close / roll pickles for the winter

Step-by-step instruction

Enjoy your meal.

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It's time to preserve cucumbers again soon! Therefore, it's time to stock up on interesting recipes. I don’t know if a good housewife can do without canned cucumbers, because it’s so tasty and convenient, always have a few jars of cucumbers on hand ...
I suggest you canning cucumbers this year not only according to your favorite recipe, but also to choose something new from the proposed 15 original recipes for harvesting cucumbers for the winter. The variety of cucumbers will delight you on cold winter evenings and festive dinners.

1. Canned cucumbers with red currants
2. Cucumbers in a spicy tomato sauce
3. Cucumbers with apples (pickled and lightly salted).
4. Pickles for the winter.
5. Pickled cucumbers with gooseberries
6. Pickles for the winter.
7. Pickled cucumbers, sterilized without vinegar
8. Pickling cucumbers in jars is the simplest and most delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
10. The secret recipe for awesome cucumbers "Lick your fingers"
11. Pickled cucumber salad
12. Lightly salted cucumbers with vodka
13. Lightly salted cucumbers "Spicy"
14. Summer salad for the winter
15. Assorted pickled

1. Canned cucumbers with red currants
Ingredients:
Cucumbers - 600 grams
Garlic - 2 cloves
Onions - 1 piece
Red currant - 1.5 cups
Black peppercorns - 3 pieces
Cloves - 3 pieces
Water - 1 liter
Sugar - 1 tablespoon
Salt - 2.5 tablespoons

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

2. Cucumbers in a spicy tomato sauce
Ingredients:
Garlic - 180 g
Tomato Paste - 150 g (3 full tablespoons)
Sunflower oil - 250 ml
Sugar - 150 g
Salt - 2-3 tablespoons
Vinegar 6% - 150 ml
Hot paprika - 1 tsp
Ground black pepper - 1 tablespoon

Preparation:
Wash the cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.
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.

3. Cucumbers with apples (pickled and lightly salted)
Ingredients:
For a 3 liter jar:
apples (sour) - 1-2 pieces
garlic - 3-4 cloves
dill - 1 umbrella
cherry and currant leaf - to taste
allspice peas - 12 pieces
cloves - 12 pieces
bay leaf - 4 pieces sugar 5 tsp.
salt - 4 tsp
vinegar 9% - 2 tsp
cucumbers - 1.5 - 2 kg.

Preparation:
Cut the garlic into slices, wash the herbs. Put washed cucumbers in clean jars, alternating
their spices and apple slices (do not peel the peel) .Pour the jar with boiling water, let stand
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
min., again pour the brine into the pan. Boil. At this time, pour 2 incomplete teas into the jar.
tablespoons of vinegar, pour boiling syrup and roll up with boiled lids. Banks
turn over and wrap until it cools. Cucumbers are stored at room temperature or in
cool place.

Quickly salted cucumbers
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.

4. Pickles for the winter
Ingredients per 1 L can:
Cucumbers - how much will it take
Dill umbrella - 1 piece
Horseradish leaf - 1 piece
Garlic - 5-6 cloves
Hot pepper - 3-4 rings
Bulgarian pepper - 2 rings
Currant leaves - - 2 pieces
Coarse salt - 20 g
Acetylselicylic acid (crush) - 1.5 tablets.

Preparation:
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 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 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.

5. Pickled cucumbers with gooseberries
Ingredients
For 6 liter cans:
Small cucumbers - 4 kg
Gooseberry - 0.5 kg
Garlic - 1 head
Cherry leaf - 10 pieces
Currant leaf - 5 pieces
Horseradish leaf large - 1 piece
Dill - 1 stem with an umbrella
Black pepper - 10 peas
Carnation - 10 flowers
Small horseradish root - 1 piece
Spring water - 3.5 liters.

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

Preparation:
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, pour cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, vinegar to the water drained from the cucumbers. Boil the marinade over low heat for 10-13 minutes. Pour the marinade over the jars to the top,
so that even a little flowed out. 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.

6. Pickles for the winter
Ingredients:
For a 3 liter can:
Cucumbers - 2 kg
Dill (umbrellas) - 3-4 pieces
Bay leaf - 2-3 pieces
Garlic - 2-3 cloves
Horseradish root - 1 piece
Horseradish leaves - 2 pieces
Cherry leaves - 1-2 pieces
or oak leaves (optional) - 1-2 pieces
Celery, parsley and tarragon - 3 sprigs each
Capsicum and Bulgarian pepper (optional) - 1 each
Black peppercorns - 5 pieces.

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

Preparation:
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 pickles to the very edge of the jar with brine. 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 it 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.

7. Pickled cucumbers, sterilized without vinegar
Ingredients:
Cucumbers - 1 kg
horseradish root - 50 g
garlic - 1-3 cloves
bay leaf - 1-2 pieces
oak leaves - 1 piece
cherry leaves - 1 piece
black currant leaves - 1 piece
mustard (grains) - 1-3 pieces
dill - 30-40 g
dill (seeds) - 2-3 pieces.

For brine:
Water - 1 l
Salt - 2 tablespoons

Preparation:
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.

8. Pickling cucumbers in jars
Ingredients:
Water - 1 l
Salt - 50 g
Cucumbers - how much will it take
Spices to taste.

Preparation:
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 can 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.

9. Pickled cucumbers and tomatoes
Ingredients:
For a 3 liter jar:
Cucumbers - how much will it take
tomatoes - how much will it take
citric acid - 0.5 tsp
salt - 70 g
sugar - 1.5 tablespoons
bay leaf - to taste
peppercorns - to taste
onions - 2-3 pcs.
garlic - 3-4 cloves
sweet pepper - 2-3 pcs.
cherry, currant, oak leaves - 3-4 pcs.
amaranth (schiritsa) - 1 branch.

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

10. The secret recipe for awesome cucumbers "Lick your fingers"
Ingredients:
Cucumbers - 4 kg
Parsley greens - 1 bunch
Sunflower oil - 1 cup (200 grams)
Table vinegar 9% - 1 cup
Salt - 80 grams
Sugar - 1 glass
Ground black pepper - 1 dessert spoon
Garlic - 1 head.
4 kg of small cucumbers.

Preparation:
My cucumbers. Ponytails and noses can be trimmed slightly. Cut the larger cucumbers lengthwise into 4 parts. The smaller ones are cut in half lengthwise. We put the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it to the cucumbers. 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). Pour a glass of sugar, a dessert spoon of black ground pepper into the resulting pickle marinade. Cut the head of garlic into slices and into a saucepan. We are waiting for 4-6 hours. During this time, the cucumbers will let the juice go - in this mixture, pickling will take place. We take sterilized 0.5 liter jars and fill them with pieces of cucumbers: put the cucumbers vertically in the jar. 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. Put the cans upside down, wrap them in towels until they cool completely.

11. Pickled cucumber salad
Ingredients:
For a 0.5 liter can:
Cucumbers - how much will it take
Bulb onions - 2-3 pcs.
Carrots - 1 pc.
Garlic - 1 clove
Dill seeds (dry) - 1 tsp
Bay leaf - 1-2 pcs.
Allspice - 2 peas.

For the marinade (for 8 0.5 liter cans):
Water - 1.5 liters
Salt - 75 grams
Sugar - 150 grams
Table vinegar - 1 glass.

Preparation:
0.5 liter cans with lids must be sterilized first. Wash the cucumbers. We peel the onions, 2-3 medium onions, 1 carrot are consumed for each jar. Cut the cucumbers across with centimeter washers. We also cut the onion into thin rings, and grate the carrots on a coarse grater. In each prepared jar, put one good garlic clove in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so, to the top of the can, alternate layers. Next, we make a marinade for 8 cans: 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. Pour the jars with boiling marinade, cover with lids and sterilize for 35 minutes at a low boil. 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. Cover the pickled salad - let it cool until the next day.

12. Lightly salted cucumbers with vodka
Ingredients for 1 liter of water:
cucumbers
horseradish leaves
cherry leaves
currant leaves
Bay leaf
dill umbrellas
black peppercorns
vodka - 50 ml of vodka
salt - 2 tablespoons

Preparation:
Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put them in a saucepan, add the peppercorns and top with the cucumbers. Prepare a brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. 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.

13. Lightly salted cucumbers "Spicy"
Ingredients:
1 kg of small cucumbers
4-5 cloves of garlic
2 hot pepper pods
large bunch of dill
6 tbsp coarse salt.

Preparation:
Take young and firm cucumbers, rinse. Cut off the ends from both sides. Wash the peppers and slice them lengthwise, clean out the seeds and cut across into thin strips. Place 2/3 of the total amount of dill and thinly sliced \u200b\u200bgarlic on the bottom of the jar. Then line 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. Put salt on top of the dill, cover and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and again pour the cucumbers with the resulting salt
solution. Cover the jar with a saucer and place a small weight on it, such as a small jar of water. Leave the cucumbers at room temperature for 2 days.

14. Summer salad for the winter
Ingredients per 1 L can:
cucumbers
tomato
dill, parsley - 3-4 branches
bitter pepper - 1 ring
onion - 1 piece
garlic - 1 clove
sweet pepper - 1 piece
allspice - 3-4 pieces
cloves - 2 pieces
bay leaf - 2-3 pieces.

Brine for 2 liters of water:
sugar - 250 g
salt - 30.5 cups
vinegar 9% - 150 g.

Preparation:
In a sterile jar (I have 1 liter) put dill and parsley (green) on the bottom, cut 1 clove of garlic, if you wish, you can put a ring of hot pepper, cut 1 medium-sized onion into rings, cut sweet pepper into strips (I always take pepper for yellow , or orange for a variety of colors), then cut the cucumbers, but not thinly, and the tomatoes (it is advisable to take the tomatoes strong, fleshy, well-brown so that they do not turn sour and turn into porridge).
Tamp the vegetables a little when laying. Then put allspice, cloves, bay leaf on top.

Prepare the brine: for 2 liters of water 0.5 cups 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).
Then sterilize the cans for 7-8 minutes from the moment of boiling and immediately roll up.
In winter, when serving, pour the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour over with vegetable oil to taste.

Cucumbers for the winter in jars will always remain an eternal classic. Cucumbers in jars, always of two types: pickled and pickled (pickled). In the first case, canning occurs due to the addition of vinegar in different concentrations, and in the second - due to natural fermentation, fermentation, as a result of which useful lactic acid is formed, it does not give the blanks to waste.

Cucumbers for the winter in jars can be prepared from any cucumbers, even "overgrown elephants", but they are most delicious all the same from medium-sized cucumbers, no more than 10 cm long. And if you are not too lazy and pick cucumbers every day and evening, then you can prepare several cans of savory gherkins. In any case, it is important to remember that freshly picked cucumbers should not be kept for a long time without processing. If in the very near future there is no time to deal with blanks, dip the cucumbers in a container of cold water.

To make canned cucumbers in jars for the winter dense and crispy, choose varieties suitable for canning. For avid gardeners, there are no problems - they themselves choose which cucumbers to plant. But if you buy cucumbers on the market, lightly press on the skin - if it is easily pressed through, thin and tender, then these are salad cucumbers, unsuitable for canning. Canning cucumbers should have a fairly firm skin.

In no case do not use iodized salt for preservation, spoil all your work.

Let's take together with you the simplest and most delicious recipes for canning cucumbers in jars for the winter, and let's get started!

Pickled cucumbers for the winter in jars with hot peppers

Ingredients for a 3-L can:
1-1.5 kg of cucumbers,
4-5 cloves of garlic
8-9 peas of black pepper,
1 pod of hot pepper (less to taste),
1 horseradish leaf,
2 umbrellas of dill,
70 g salt
100 g sugar
1 tsp 70% vinegar.

Preparation:
Rinse the cucumbers well and soak in cold water for a couple of hours. Peel and rinse the cloves of garlic, remove the seeds from the pepper (they give a special pungency, so if you like it, leave them), rinse the herbs with cold water. Sterilize jars in any way, boil the lids. Put herbs and garlic at the bottom of the jars, fill the jars tightly with cucumbers and pour boiling water over them. Soak the jars for 10 minutes, pour the water into a saucepan, add salt and sugar, boil and pour the cucumbers again. Pour in the vinegar and roll up immediately. Flip and wrap.

Pickled cucumbers with citric acid

Ingredients for a 3-L can:
1.5 kg of cucumbers,
3-4 cloves of garlic
2 horseradish leaves,
2 bay leaves
2 umbrellas of dill,
2 tbsp salt,
5 tbsp Sahara,
1.5 tsp citric acid.

Preparation:
Fold the small cucumbers in a bowl and cover with cold water for 5-6 hours. Change the water a couple of times during this time. Wash the cucumbers thoroughly, trim off the ends. Put all the greens on the bottom of the washed jars, fill the jars with cucumbers and pour boiling water over them. Let it sit for 8-10 minutes, then drain. Boil water again and pour cucumbers in jars for 8-10 minutes. Then drain the cans again, this time into a saucepan, add salt, sugar and citric acid, boil well and pour over the cucumbers. Roll up, turn over, wrap until it cools completely.

These cucumbers can be given to children.

Pickled cucumbers for the winter in jars spicy-sweet

Ingredients for 1 L can:
500-600 g of cucumbers,
½ stack. Sahara,
½ stack. 9% vinegar
1 tbsp salt,
1 bay leaf
½ horseradish leaf,
4-5 peas of black pepper,
2 cloves of garlic
1 umbrella of dill,
1 liter of water.

Preparation:
Wash the jars thoroughly with baking soda. No need to sterilize. Pour water into a large saucepan, measuring as many cans as you want to close, boil and dip the cucumbers into it. Boil them until the color changes. Meanwhile, place the spices and garlic over the prepared jars. Quickly and gently remove the cucumbers from the pot and place them in the jars. Pour salt and sugar into the remaining water, boil, pour into jars. Pour vinegar into the jars last and roll up immediately. Flip and wrap.

Crispy pickled cucumbers

Ingredients for 1 L can:
cucumbers,
2-3 cloves of garlic
greens (horseradish leaf, currant, dill, parsley, cilantro),
1 tbsp salt (with a slide),
2 tbsp Sahara,
7-8 peas of black pepper (or a mixture of peppers and peas),
1 tsp 70% vinegar
500 ml of water.

Preparation:
Rinse the jars with baking soda and scald. Place some of the greens at the bottom of the cans. Cut off the tips of cucumbers and place them tightly in jars, shifting with herbs. In a separate saucepan, measure out the required amount of water, add salt, sugar and peppercorns and put on fire. Pour cucumbers in jars with clean boiling water for 10-12 minutes, then drain the water and refill with new boiling water for 10-12 minutes. Drain the water again, pour a teaspoon of vinegar into each jar and cover with boiling marinade. Roll up and turn over immediately. No need to wrap.

Still, the Russian soul is closer to pickles! And pickled cucumbers do not go to our "Olivier" either. Here are a couple of the simplest ways to preserve cucumbers for the winter in jars so that they turn out "like from a barrel."

Cucumbers like from a barrel

Ingredients:
cucumbers,
black peppercorns,
salt,
dill umbrellas (if not, then dill seeds),
lemon acid,
garlic,
horseradish leaves,
pour currants,
grapes,
cherries.

Preparation:
Place a couple of dill umbrellas on the bottom of 3-liter jars,
a pinch of pepper, a couple of garlic cloves, chopped, a leaf of horseradish, a couple of grape leaves, 3-4 currant leaves, 3 cherry leaves. Wash the cucumbers, do not cut the ends, put them in a jar. Prepare the brine: Place 3 tablespoons on each 3-liter jar. salt without a slide, add a little water and dissolve on the stove. Pour the dissolved salt into a jar and add cold tap water. Cover and leave in the room for 3 days. The cucumbers must be fermented. Foam will appear, you need to remove it. Pour the brine into a saucepan and put it on fire. While the brine is boiling, add cucumbers from another jar to the jar, as they settle. Remove the foam from the brine. Pour boiling brine over the cucumbers in a jar and add citric acid to the jar at the tip of a teaspoon. Roll up, turn over. No need to wrap. You can even store it in your apartment.

An original and simple way of pickling cucumbers (in cold water)

Ingredients:
cucumbers,
medium hot pepper - to taste,
hot pepper - optional
garlic,
dill umbrellas,
celery greens,
tarragon greens,
horseradish leaves,
salt.

Preparation:
Cucumbers must first be soaked in cold water for 3-4 hours. Prepare 1 L and 2 L jars, rinse them with baking soda, rinse. Dissolve salt in a separate container at the rate of 1 kg of salt per 10 liters of water. Chop the greens, cut the garlic into 2-3 parts, cut the pepper too. Put hot peppers, herbs, garlic at the bottom of the jars and put cucumbers tightly. You can also sprinkle garlic and herbs on top of the cucumbers. Pour cucumbers in jars with salt solution to the top and cover with lids, leaving them warm for 3-4 days. When fermentation is over and the brine becomes cloudy, you can start rolling. To begin with, drain the brine from the jar, rinse the contents of the jars well with tap water, shaking it to wash out all the dregs and white bloom from cucumbers and herbs. Rinse several times to keep the cucumbers clean. Refill the cucumbers if they have sunk heavily. Now place the jar under a thin stream of tap water. Shake the can, tap on the sides so that all the air comes out of the can. When there is not a single air bubble in the jar, and the water overflows, cover the jar with a tin lid and roll it up. You don't need to sterilize anything! Leave the rolled up jars at room temperature for another 4-5 days to make sure that the fermentation process is over, and put them in storage. If the lid is swollen, you need to open the jar, add water, making sure that there is no air left in the jar, and roll up the new lid. Cucumbers do not differ in taste from barrels, it is checked!

Cucumbers for the winter in jars, it's delicious and not at all difficult. Happy blanks! And on our site you can always find even more recipes for blanks.

Larisa Shuftaykina