Canned sliced cucumbers without sterilization. Canning cucumbers for the winter

24.03.2024 Vegetable dishes

When the canning season is in full swing, the question arises of how to roll cucumbers for the winter. One of the simplest and fastest ways is to do without sterilization. This way, you don’t need to work with the jars first, and the seaming turns out quite tasty. Below we will present several types of canning cucumbers without sterilization.

Delicious crispy cucumbers

This method is intended for 1.5-liter jars, into which about 700 ml of water will be poured.

Ingredients for canning:

medium-sized cucumbers – 15 pcs.;
2 bay leaves;
about 5 black peppercorns;
green leaves for preservation;
dill umbrellas – 2 pcs.;
a couple of cloves of garlic;
sugar and salt - 30 g each;
vinegar – 40 g.

Canning steps:

First, you need to put water on the stove to boil it. At this time, you can start cooking the cucumbers and rinsing the canning jars.
You need to put herbs (dill, leaves, bay leaves), garlic and pepper into the washed jars.
Washed cucumbers should be placed or placed in a jar.
It is better to place the jars on a metal surface, then pour boiling water over everything, cover with lids and leave for about 15 minutes.
After 15 minutes, pour the water into a container and boil it again.
While the water is boiling, pour the rest of the ingredients into the jars.
When the water has boiled, you need to pour it over the cucumbers again and close the jars with iron lids.
When the jars are closed, they should be placed in a prepared place. Place them upside down so that the jars stand on the lids, cover with a blanket or winter jacket.

Leave the preservation in a warm place for about 24 hours.

Fast and easy way

Previously, cucumbers were salted. Thanks to the fermentation effect, they could stand all winter. This recipe was called “country style,” but it was bad because the cucumbers took about 4 days to cook. The method given below is in no way inferior in taste, and is prepared many times faster.

Ingredients for preparation (proportions for 3-liter containers):

cucumbers – 1.5-2 kg;
chili pepper – 1 pc.;
a few leaves for preservation;
dill flowers with stem – 2 pcs.;
salt – 30 g;
sugar and vinegar - 15 g each;
one medium head of garlic.

For spices you will need:

dried cloves – 6 pcs.;
six black peppercorns;
coriander and mustard seeds - 0.5 tsp each;
several cumin seeds – 2-4 pcs.;
juniper – 3 pcs.

Preservation of cucumbers:

You should put the cucumbers in water for about 2 hours.
The jars and lids need to be washed and filled with boiling water. They should stand like this for 5 minutes.
Rinse all ingredients well.
When the cucumbers have steeped, you should cut off the tails and stuff them tightly into the jar, but leave a small space for herbs and spices. Chili pepper should be added along with the cucumbers.
Now you need to bring the water to a boil and pour it into containers. Leave the cucumbers for 10 minutes. After this, pour out the water and boil new water to refill the cucumbers. Leave again for the same time and drain everything.
Now you should put the leaves in the jars, pour in the rest, and also pour in the vinegar. When everything has already been put into jars, pour boiling water over them and screw on the lids.
Turn over and place lids down.

Spicy cucumbers (per liter jars)

The taste of these canned cucumbers is quite unique. The preservation turns out piquant, crispy and very tasty.

For cooking you will need the following products:

cucumbers for pickling – 1 kg;
a pair of bay leaves - 2 pcs.;
two cloves of garlic;
one sweet bell pepper;
dill color – 2 pcs.;
vinegar and sugar - 50 g each;
salt – 20 g.

Preservation stages:

First, you should rinse the jars with lids, as well as all the ingredients.
Place bay leaf, bell pepper, cut into rings or pieces, garlic and dill into a liter jar.
Place the cucumbers tightly. It is better to cut off the tails from them first.
Now you can start preparing the brine. To do this, you need to pour a liter of water into a saucepan, add salt and sugar, and boil.
Pour vinegar and boiling brine into a jar of cucumbers.
The brine should fill the jar to the very top. When finished, cover the neck with a lid. Leave to infuse for 5 minutes.
The brine is poured back into the pan, brought to a boil and poured into the jar. After this procedure, you can screw the lid on the jar.
Canned cucumbers must be turned over and placed with the lid down, covered with a blanket. In this state, preservation lasts until the next day.

Preservation should be stored at room temperature. All ingredients in the recipe are indicated per liter jar.

Pickled

Products for preparation without sterilization:

cucumbers – 4 kg;
a glass of sunflower oil;
2/3 cup vinegar;
salt – 80 g;
a glass of sugar;
about 8 black peppercorns;
large head of garlic.

Method for preparing pickled cucumbers:

It is necessary to wash the cucumbers and cut them into medium pieces or strips (size as desired).
Place the cucumbers in a saucepan. Add chopped parsley and pour a glass of oil over it, adding vinegar. Add salt, sugar and pepper. Peel the garlic and cut into slices or cubes, add to the cucumbers.
The prepared mixture should be infused for 5 hours. During this time, the cucumbers will begin to release their juice and marinate. You can stir everything periodically.
In the meantime, you can rinse the jars and lids. This amount yields approximately 8-10 cans with a capacity of 0.5 liters.
After 5 hours, the jars should be filled with cucumbers. The marinade that remains in the pan must be brought to a boil and boiled for about 3-5 minutes. Pour into all containers and close the jars with lids.
Now you can turn the jars upside down and, having previously wrapped them in a blanket, leave them to cool in this position.

Pickling cucumbers by fermentation

Cucumbers preserved in this way acquire a spicy taste and aroma and are stored for a long time. The most important thing is to use clean water, preferably spring water. Cucumbers must be fresh, no more than 15 cm long. Fermentation time cannot be shortened.

For 1 three-liter jar you will need the following amount of products:

fresh strong cucumbers - 2 kg;
salt - 2 heaped dessert spoons;
black pepper - 12 pieces;
garlic - 3 cloves;
bay leaves - 2 pcs.;
currant leaves - 2 pcs.;
oak leaves - 2 pcs.;
fresh dill - 20 grams;
dried dill seeds - 5 grams;
water - 1 liter.

Pickling:

Boil water with salt.
Pour ice water over the cucumbers for 1 hour, then rinse.
Chop the garlic, chop the dill.
Place currant, oak and bay leaves, pepper, and dill seeds into clean jars.
Place the cucumbers as tightly as possible, covering the layers with dill and crushed garlic.
Pour cooled water and salt into the jars, without adding about 2 cm to the brim, cover with a thick cloth and put in a dark, cool place for 5 days.
If everything is done correctly, the fermentation process will begin - the cucumbers will ferment and the water will become slightly cloudy. Films and mucus must be removed from the surface of the brine every day.
After five days, the turbidity will settle to the bottom, clean brine must be carefully drained from the jars, rinse the cucumbers several times with water and refill with the same brine.
Close the jars with airtight lids.

Horseradish marinade

For a 3 liter jar you need:

cucumbers – 1.5-2 kg;
greens for preservation – 10 g each;
garlic – 6 cloves;
horseradish root – 10 g;
salt and vinegar - 50 g each;
half a glass of sugar.

Canning steps:

Prepare jars with lids and rinse all products.
Place greens in jars, place cucumbers on top of them and cover them with a dill umbrella.
Boil water and pour into a jar. After this, the water is drained and the procedure is repeated.
Pour 1.5 liters of water into a saucepan, add salt and sugar and pour in vinegar, dissolve them completely, stirring gently. Boil the marinade for about 5 minutes.
Pour the boiling marinade over the cucumbers. But before pouring you need to add garlic and horseradish cut into pieces.
The jars are filled to the very top and the lids are screwed on.

The inverted jars should be left for a day under a blanket.

Crispy cucumbers without sterilization (video)

Cucumbers according to these recipes turn out crispy and juicy. Even a housewife who has never dealt with seaming can cope with such preservation. The shelf life is quite long, and the taste, aroma and consistency are unsurpassed. Canned cucumbers will add piquancy to any dish, even if the dish itself doesn’t turn out well.

If you are the happy owner of a summer cottage or you have an entire household plot at your disposal, then this article is definitely for you. The cucumber harvest is in full swing in most cities. We will talk about them.

When the preparations are salted and are already in the pantry and waiting in the wings. And since various salads made from fresh vegetables have already become boring, my recipes for excellent appetizers made from sliced cucumbers come in handy.

1. Sliced cucumbers with parsley without sterilization

Parsley is an incredibly aromatic herb; in combination with cucumbers you will get a tasty and piquant cold appetizer. It’s easy to prepare such a preparation, see for yourself from my recipe. By the way, if parsley is not to your taste, you can replace it, for example, with dill.

Ingredients:

Cucumbers – 4 kg
Vegetable oil - 200 ml
Vinegar 9% – 200 ml
Sugar - 200 g
Garlic - head
Parsley - 100 g
Salt - 3 tbsp. spoons
Ground black pepper - 1 tbsp. spoon

Preparation steps:

1. Trim the butts off the cucumbers, and then cut them into medium-sized bars.

2. Chop the washed and dried greens with a knife as finely as possible.

3. Arm yourself with a deep container in which place chopped parsley, cover it with salt, pour in vinegar and water. Grate the garlic cloves on a fine grater or pass through a press to the greens. Mix everything well, this will be our marinade.

5. Place the snack in sterilized jars. Try to compact them as tightly as possible. Pour an equal amount of marinade from the container into each jar.

6. All that remains is to roll them up with lids and put them in a cool place for storage.

Have a great mood and long-lasting preparations!

2. Cucumber rolls with red currants for the winter

Not only tasty, but also a very beautiful snack. There is no shame in putting this on the table; it will undoubtedly become a decoration for your holiday. The recipe is designed for two half-liter jars.

Ingredients:

Cucumbers – 1.5 kg
Red currant – 50 g
Garlic - 4-5 cloves
Dill - 2 umbrellas
Mint - 6-8 leaves
Salt - 1/2 tbsp. spoons
Sugar - 1 tbsp. spoon
Vinegar - 2 teaspoons
Water – 500 ml

Preparation steps:

1. Cut the washed fruits into thin slices as shown in the photo. This is very easy to do using a regular vegetable cutter.

2. Coarsely chop the garlic cloves. Rinse the berries, it is important that the currants are on the branches, leave them to dry.

3. Wrap the cucumber slices into rolls as tightly as possible.

4. At the bottom of the jars, prepared in advance according to all the rules, place an umbrella of dill and a few mint leaves.

5. Let’s start filling them: first lay the rolls tightly, interspersing them with pieces of garlic. Then a few branches with red currants.

6. Place another dill umbrella and a couple of bunches of berries on top of the filled jar.

7. These are the beautiful filled jars you should get. Add a teaspoon of vinegar to them.

8. Fill the pan with water and place on the stove. After boiling, add salt and sugar to it. Stir until dry ingredients are dissolved.

9. Fill the jars to the brim with hot brine and roll up the lids.

Leave the snacks at room temperature for a couple of days, and then they can be put away in the place where all your preparations for the winter are stored.

Happy cooking!

3.

This winter cucumber salad is very popular in our family. We prepare a lot of jars, and in winter the snack is eaten with great pleasure. I advise you to try it too, step by step recipe below.

Ingredients:

Cucumbers – 5 kg
Onions – 1 kg
Dill - 300 g
Vinegar 9% – 100 ml
Sugar - 5 tbsp. spoons
Salt - 2 tbsp. spoons
Allspice peas - to taste

Preparation steps:

1. The fruits must be thoroughly washed; even soaking them for a couple of hours is not prohibited. Then cut the cucumbers into half circles, it doesn’t matter, it can be whole circles.

2. Remove the skins from the onions, rinse under cold water, then cut into half rings.

4. At this time, chop the greens. I use dill, but any other will do.

5. Take a large saucepan, mix vinegar with sugar and peppercorns.

6. Place the cucumbers and onions into the marinade. Place the pan on the stove, stirring over moderate heat, and bring the contents to a boil. Then place the salad in pre-prepared jars and close the lids.

Turn the jars upside down and wrap them up. After a day they can be put away in your pantry. Bon appetit!

4. Snack of cucumbers with mustard for the winter in jars

Fragrant crispy cucumbers, an indispensable snack for all times. Mustard will add a spicy taste. Preparation does not require much effort or time. But on winter feast days, the snack will be eaten with a bang.

Ingredients:

Cucumbers – 4 kg
Vegetable oil - glass
Salt - 3 tbsp. spoons
Sugar - glass
Dry mustard - 1 tbsp. spoon
Vinegar 9% - glass
Chopped garlic - 3 tbsp. spoons
Ground black pepper - 2 teaspoons

Preparation steps:

1. Wash the cucumbers thoroughly, then cut them into circles half a centimeter thick.

2. Place the mugs in a larger container, add all the ingredients, including mustard, and mix. They should be left in this state for three to four hours.

3. During this time, it is advisable to occasionally stir the contents of the container.

4. The cucumbers will release juice during this time; this should be approximately the amount of brine.

5. The jars must be processed, that is, thoroughly washed and sterilized. Only after this fill them with snacks and fill them with brine from the container. Then close the lids tightly.

Happy winter snacks!

5. Korean cucumbers are the most delicious recipe for the winter

A very simple recipe to follow. A moderately spicy appetizer is suitable for a festive table accompanied by strong drinks. And it will be very tasty just with fried potatoes.

Ingredients:

Cucumbers – 2 kg
Carrots – 500 g
Sugar - 1/2 cup
Vinegar 9% - 1/4 cup
Vegetable oil - 1/2 cup
Salt - 50 g
Garlic - 2-3 cloves

Preparation steps:

1. Peel the carrots, grate them on a special grater for Korean dishes, or simply chop them into small strips.

2. Cut the well-washed cucumbers into medium-sized cubes.

3. Place the chopped vegetables in a bowl, add sugar and salt. Peel the garlic cloves, chop finely with a knife, and place in a bowl. Then add vegetable oil and vinegar.

4. The contents of the bowl must be mixed thoroughly.

5. After this, cover the bowl tightly with a plate or cling film, and then put it in the refrigerator for 24 hours.

6. Place the finished appetizer in clean small jars and pour marinade from a bowl.

7. Roll up the lids and move the jars to a cool place.

Korean-style cucumbers can be eaten immediately, or you can prepare them for future use for the winter. Eat with pleasure, treat your acquaintances and friends!

6. Recipe for sliced cucumbers with garlic for the winter without sterilization

In this snack you can use all the fruits that are not suitable for preservation in their entirety. Very convenient, and a snack with a bright taste that will not leave you indifferent. With young round potatoes it’s absolutely delicious.

Ingredients:

Cucumbers – 4 kg
Garlic – 100 g
Salt - 3 tbsp. spoons
Sugar - 3 tbsp. spoons
Vinegar 9% – 200 ml
Vegetable oil – 250 ml
Ground black pepper - 50 g

Preparation steps:

1. Prepare the cucumbers, wash them, cut them into small thick slices.

2. Peel the garlic, chop it finely with a knife.

3. Place cucumbers, chopped garlic in a large bowl, add salt.

5. Sprinkle ground black pepper on top.

6. Mix the contents thoroughly so that every piece of cucumber is coated. Then you need to leave it in this state for several hours, at least two.

7. Distribute the cucumbers into jars, it’s convenient when they are the same volume.

8. Pour the cucumber marinade into each jar under the neck, and then close them tightly with the lids.

Enjoy the taste and aroma, bon appetit!

7. Video recipe for delicious sweet cucumbers in oil

Cook with pleasure, bon appetit!

In my opinion, winter preparations are such an irreplaceable thing, without which it is difficult to imagine our life. It's delicious and also very convenient. Such snacks will not leave you hungry under any circumstances. Cook for your family with love, share our recipes with friends.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Canning cucumbers for the winter without sterilization is popular among housewives, because it is quick and easy to do, without the use of special knowledge. The preparation turns out very tasty, crunches when consumed, retains all the benefits and aroma of fresh vegetables. It's nice to eat it in winter to get a taste of summer again.

How to pickle cucumbers without sterilization

Housewives note that harvesting cucumbers for the winter without sterilization is a simple procedure if you follow certain tricks:

for pickling you need to select special varieties that have a special mark on them; salad varieties are not suitable for this role because they will not crisp;
It is better to select jars for pickling with lockable lids that do not need to be rolled up;
Fruits need to be selected small in size, selected without damage, yellow spots and cracks;
Freshly picked vegetables from the garden should be soaked in low temperature water for a couple of hours before processing;
marinade without sterilization makes the final product crispy, which will be very useful for novice housewives to know;
if you add a little vodka to the marinade, the appetizer will last longer;
the consistency of the final product depends on the spices - when adding horseradish leaves it will crunch, when adding horseradish root it will feel spicy, with mustard and tarragon you get a special aroma, and with oak leaves it will be elastic;
The workpiece must be placed in sterilized jars and covered with lids treated with boiling water;
after rolling, the jars need to be put out to cool, wait a day, and taken out for storage;
A properly prepared snack can be stored for up to a year.

Delicious pickled cucumbers with mustard

To prepare a flavorful snack with the addition of mustard, you should take the following ingredients:

cucumbers – 1500 g;
salt – 30 g;
water – 1000 ml;
acetic acid – 20 ml;
sugar – 25 g;
pepper – 2-3 peas;
mustard seeds – 15 g;
grated garlic – 2-3 cloves.

A step-by-step recipe will tell you how to pickle cucumbers for the winter in jars with mustard:

Wash the fruits, soak them, and sterilize the dishes.
Place the product in liter jars, add all the spices to the bottom, pour in boiling water, wait 10 minutes.
Drain the water, add sugar, salt, boil, pour in vinegar.
Fill the jars with the resulting marinade and roll up.
For ease of consumption, vegetables can be pre-cut into slices.
Instead of mustard, you can use hot pepper, chili or red ketchup.

Instant pickled cucumbers

To prepare a delicious winter snack very quickly, you will need the following ingredients:

cucumbers – 1500 g;
greens – 20 g;
garlic – 5 cloves;
horseradish – 10 g;
water – 1500 ml;
salt – 45 g;
sugar – ½ tablespoon;
acetic acid - ¾ cup.

Recipe for pickled cucumbers without sterilization, made quickly using three times filling:

Sterilize liter containers, lay out parsley, dill, celery, horseradish leaves with black currants, lay cucumbers vertically, place a dill umbrella on top.
Pour boiling water, close the jar, leave for 3 minutes, drain, pour boiling water again.
During the third filling, add garlic, horseradish, and marinade.
Boil the marinade for several minutes, pour vinegar into it, pour into containers, and then close them.
Once cooled upside down they are ready for storage.

How to make pickled cucumbers in Bulgarian

In modern kitchens, pickling cucumbers without sterilization in Bulgarian style is popular. To make it you should take:

cucumbers – 3000 g;
water – 1250 ml;
salt – 15 g;
sugar – 1/2 cup;
vinegar essence – 1/2 cup;
cherry leaves, dill umbrellas, garlic, onion;
carrots – 1 pc.;
black and allspice peas, bay leaf.

Pickled preservation is done as follows:

Rinse the vegetables and soak for 4 hours to add crunch and wash out nitrates and bitterness.
Sterilize liter jars, wash the greens, peel the onions, garlic and carrots, cut into rings.
Cut off the ends of the cucumbers by 1 cm, wipe with a sponge to remove any remaining soil.
Boil water, put herbs, spices, vegetables in jars, pour in boiling water, wait 20 minutes.
The same amount of water needs to be boiled with the addition of sugar and salt, after removing from the heat, add vinegar, drain the first water from the workpiece, and pour in the marinade.
Close the jars and let cool.
After a month, the snack is ready to eat, has a good taste, and a strong structure.

How to cook pickled cucumbers with citric acid

If household members do not like the too strong taste of vinegar, then you can make pickled cucumbers without sterilization with the addition of citric acid. The recipe requires you to take:

cucumbers – 1500 g;
dill sprig with seeds – 1 pc.;
garlic – 3-4 cloves;
mustard seeds – ½ teaspoon;
black, white pepper – 4 peas;
bay leaf – 2 pcs.;
water – 4 glasses;
citric acid – 5 g;
salt, sugar - 2 tablespoons each.

Step-by-step master class on preparing marinated dishes:

Wash the cucumbers, soak for 3 hours, cut off the spiked tails.
Sterilize jars with lids.
Divide the dill into parts, peel the garlic and chop into slices.
Place spices in the dishes.
Place the cucumbers tightly, pour boiling water to the top, wait 15 minutes, drain.
Make a brine: put sugar and salt in water, boil for 2 minutes, skimming off the foam.
Pour the solution over the workpiece, add citric acid, and roll it up.
Twist the rolled-up jar so that the acid dissolves and let cool.
After pouring, the brine will look cloudy, but when the acid dissolves, it will become transparent.

Crispy pickled cucumbers

To get pickled cucumbers without sterilization with a crispy consistency, you need to take:

small vegetables – 2000 g;
garlic – 2 cloves;
carrots – 100 g;
vinegar – 10 ml;
parsley sprig – 1 pc.;
water – 4 glasses;
salt – 15 g;
sugar – 30 g;
pepper – 5 peas;
cherry leaf, cloves - 3 pcs.

Instructions for preparing the snack boil down to the following method:

Soak the vegetables, put them in sterilized jars with garlic, carrots, and herbs.
Pour in boiling water, wait 10 minutes, pour out, repeat.
For the third filling, salt, sugar, spices are added, and boiling is carried out.
Pour the resulting marinade into the jars, add vinegar, and roll up.

Video: recipes for pickled cucumbers in jars for the winter

It will be useful for any housewife to learn the secrets of preparing delicious preparations that can be stored for a long time without requiring any hassle in production. There are recipes for obtaining sweet-tasting vegetables and exquisite combinations, but the videos below describe in detail and clearly show how to prepare a crispy preparation, pickle vegetables with pepper, or subsequently use them in salads. These simple lessons will help you prepare a flavorful dish that will delight you with its simple but rich taste all winter long.

Crispy pickled cucumbers for the winter without sterilization

Pickling cucumbers for the winter with pepper

How to properly pickle cucumbers for salads

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Almost all housewives make various preparations for the winter. I try to preserve as many cucumbers as possible, since my family loves them very much. Today I will share with you proven recipes, but I especially want to highlight a recipe for crispy cucumbers for the winter without sterilization for a 3-liter jar.

Cucumbers for the winter, crispy without sterilization for a 3 liter jar

The cucumbers will be crispy, aromatic, almost like they came from a barrel.

1.5 kilograms of cucumbers;
Dill with seeds;
3 currant leaves;
Medium horseradish leaf;
4 cherry leaves;
A third of a large head of garlic;
7 pieces of cloves;
Laurel leaf;
7 peppercorns;
14 mustard seeds;
A small bunch of parsley.

For 3 liters of water:

Three quarters of a faceted glass of vinegar;
150 grams of sugar;
90 grams of salt.

Place herbs, seasonings, and garlic in a well-washed jar, scalded with boiling water. Place cucumbers on top and pour in boiling water. Warm up the vegetables for forty minutes (just leave the jars on the table). Then pour the liquid into a saucepan, mix with salt and sugar. Let's boil. Place mustard in a jar with fruits and add marinade with 9% vinegar. We cork it.

Recipe without vinegar - super tasty

I advise you to prepare crispy cucumbers for the winter without sterilization and without vinegar in a 3-liter jar.

Let's prepare:

2 kilograms of cucumbers;
1.5 liters of water;
An incomplete faceted glass of salt;
7 cloves of garlic;
Horseradish root;
2 sprigs of tarragon;
6 marjoram leaves;
Dill with seeds;
Horseradish leaf.

Soak vegetables in water for seven hours. After we rinse them, we cut off the tails.

In a jar we put chopped herbs, garlic cut into pieces, horseradish root, and cucumbers.
Add salt to boiling water and stir until it dissolves.
Pour the brine into the vegetables. Cover with lids and keep warm for three days.
On the fourth day, boil the drained brine and pour in our cucumbers.
Close hermetically.

We lower the cucumbers in jars into the basement.

Cucumbers with citric acid

You need to prepare:

2 kilograms of cucumbers;
Bay leaf;
Dill bush;
4 cloves of garlic;
Allspice.

For 1 liter of water:

50 grams of sugar;
60 grams of salt;
Lemon acid.

We take small fruits, wash them thoroughly, then place them in a bowl of cold water for three hours.

Coarsely chop the washed dill and peel the garlic.
Place spices, herbs and cucumbers in sterile jars. Fill the preparation with boiling water and leave for fifteen minutes.
After this time, prepare a brine from the drained liquid with the addition of salt and sugar.
Pour hot brine over the vegetables, first pouring a teaspoon of lemon into each jar. Roll up with sterile lids.

Store cucumbers with citric acid in a cool place.

Crispy gherkins with apples

Now I will share my super recipe for crispy cucumbers without vinegar and without sterilization. We will cover the cucumbers with aspirin.

3 kilograms of gherkins;
3 apples;
0.5 heads of garlic;
A small bunch of dill;
6 currant leaves;
15 pieces of cloves;
6 bay leaves;
2 dessert spoons of sugar;
A tablespoon of salt;
3 aspirin tablets.

Wash fruits and greens. Cut the apples into slices, removing the core, and cut off the tails of the gherkins.

Place cucumbers, apples, herbs, spices, and garlic in sterile jars in layers.
Pour boiling water over the preparation.
After twenty minutes, pour the water into a ladle and boil with salt and sugar. Pour the resulting marinade over the vegetables.
After fifteen minutes, drain the cooled brine. The second time we bring it to a boil, after which we fill the preparation, put an aspirin tablet in each jar, and immediately roll it up with sterile lids.

After cooling, put the preservation away for storage.

Delicious crispy cold-canned cucumbers with mustard

You can very quickly prepare crispy cucumbers for the winter without cold sterilization.

We prepare products for a 3 liter jar:

1.5 kilograms of cucumbers;
Horseradish leaf;
3 blackcurrant leaves;
A sprig of dill with seeds;
3 feathers of garlic;
1.5 liters of water;
A glass of salt;
3 tablespoons mustard.

We put greens in the bottle, then tightly pack small cucumbers.

Stir salt in cold water and pour in cucumbers. Our workpiece should be kept warm for two days.
On the third day, drain the brine from the cucumbers.
Place mustard in a bottle with cucumbers and pour in cold filtered water.

Cold-cooked cucumbers will be stored under a nylon lid in the cellar.

Spicy snack

We will prepare this preservation with mustard powder. The vegetables are not only tasty and crispy, but also quite spicy.

We prepare:

2 kilograms of cucumbers;
200 grams of sugar;
200 milliliters of vegetable oil;
Aspirin tablet per jar;
50 grams of mustard powder;
Large head of garlic;
Dill bush;
5 grams each of red and black ground pepper.

Wash the cucumbers thoroughly and cut off the stems.

We cut the vegetables crosswise into three parts and place them in a deep cup.
Add finely chopped dill, garlic, and all the remaining ingredients except aspirin to the vegetables.
Mix everything thoroughly and leave it covered in a warm place for three hours.
After this time, put the container with vegetables on the fire and warm it up.

Advice! The appetizer should not be brought to a boil. Otherwise, the cucumbers will become soft.

Then we transfer the snack into sterile jars and add aspirin. Let's roll up. Cover the preservation with a warm blanket. After a day we put the cucumbers and mustard into the basement.

Delicious recipe for 1 liter jar

If you do not make preparations in large volumes, then you can use a recipe for very tasty, crispy cucumbers for the winter without sterilization for a 1 liter jar.

Necessary products for 1 liter jar:

7 cucumbers;
4 cloves of garlic;
4 peppercorns;
A small leaf of horseradish;
Dill with seeds;
Laurel leaf;
25 grams of sugar;
15 grams of salt;
10 milliliters of vinegar essence.

How to do:

Pour the washed fruits with cold water for three hours. After the vegetables absorb moisture, they need to be rinsed and the tails trimmed.
Wash the glass container with detergent and rinse well under running water. Sterilize over steam for twenty minutes.
Place peeled garlic cloves, herbs, peppers, and cucumbers into the prepared jar. Pour boiling water over the cucumbers and cover with a lid. Warm up the vegetables for seventeen minutes. Then pour the liquid into a ladle and bring to a boil.
Pour salt, sugar into a jar of cucumbers, add vinegar and boiling water. Seal with a sterile lid. Cool under a warm blanket. We store it in the basement.

Cucumbers according to this recipe are crispy and tasty.

Preparation with bell pepper

Required products for the recipe:

A kilogram of cucumbers;
A kilogram of bell pepper;
Dill bush with seeds;
Head of garlic;
2 peas of different peppers;
Laurel leaf;
Liter of water;
30 grams of salt;
60 grams of sugar;
A teaspoon of 70% vinegar.

Soak the cucumbers in spring water for several hours.

Wash the pepper, remove the seeds, cut into large strips. Pour boiling water over dill and bay leaf.
Peel the garlic and cut each clove lengthwise into two halves.
Place sweet peppers, dill, garlic, bay leaves, and peppercorns in sterilized jars.
Place the cucumbers tightly and fill the jar with boiling water.
After twelve minutes, drain the liquid from the vegetables and boil again. Soak the fruits for another ten minutes. After this, we pour out the water; we won’t need it anymore.
At this time, prepare the brine. Pour a liter of water into the pan, add salt and sugar, and boil for a couple of minutes.
Fill the cucumbers with brine, pour 0.5 teaspoon of vinegar into a liter jar. We seal the jars hermetically.

After cooling, we lower it into the cellar.

Cucumbers with celery

We will prepare cucumbers with vinegar in liter jars with the addition of celery. It will give an unusual aroma and taste to our vegetables.

We prepare:

0.5 kilograms of cucumbers;
A small leaf of horseradish;
A small bunch of dill;
2 stalks of celery;
Cherry leaves;
Peppercorns;
4 cloves of garlic.

For 1 liter of water:

30 grams of salt;
20 grams of sugar;
40 milliliters of vinegar.

In steamed jars we put greens, peppers, celery, cut into large pieces, garlic, cucumbers.

Pour boiling water over the vegetables.
After thirty minutes, pour the liquid into a ladle, add salt and sugar, and let it boil.
Remove from the stove and pour vinegar into the brine. Pour the resulting marinade over the vegetables.
Roll up with sterile lids. Wrap up.

After the jars have cooled, they can be placed on the shelf with the rest of the preparations.

I tried to choose recipes for every taste: without vinegar, with aspirin, with mustard powder, etc. Choose a super recipe for yourself, prepare crispy cucumbers for the winter without sterilization in a 3 liter jar or 1 liter, as is more convenient. Using these recipes, you will always have sweet, crisp greens on your table.

Today we will learn how to prepare sliced cucumbers for the winter. When the fruits of such a famous vegetable grow in our summer cottage, concern immediately arises about preserving it for the winter.

What could be simpler, cut the fruits crosswise or even into slices and load them with aromatic spices into jars. If the skin of the vegetable is tough, you can cut it off. The tasty brine will saturate the plant cells, as a result, the finished snack is already on the table.

When filling glass jars, it is imperative to observe the weight ratio between the filling and the vegetables. Should be stored properly in a dry and dark place.

Cucumbers for the winter, sliced in tomato marinade

Find out a delicious recipe for beautiful cucumber slices that will not leave you indifferent.

Required Products:

Cucumbers – 2.5 kg
Tomatoes – 1.3 kg
Sweet bell pepper - 3 pcs.
Sugar - 110 g
Oil grows. — 100 g
Salt - 1.5 tbsp. spoons
Vinegar 8% – 80 ml
Onions 4-5 pcs.
Output = 8 cans of 0.5 liters each.

Preparation:

1. Grind the prepared tomatoes and peppers in a meat grinder.

2. Place the onion, chopped into small cubes, into a large bowl with heated oil. Fry the onion for 3-5 minutes.

3. Cut off the ends of fresh fruits and prepare sliced cucumbers, cutting each into 4 slices.

4. Add the missing tomatoes and pepper to the fried onions. Mix everything and boil for 15 minutes.

5. Then add salt, sugar, vinegar and boil, stirring, for 5 minutes.

6. Add cucumbers cut into slices to the tomato marinade.

7. Boil the cucumbers until they change color.

8. The cucumber slices have changed their color, which means it’s time to put them in sterilized jars. The preparation for the winter in jars is ready.

Sliced cucumbers in garlic sauce

The slices turn out spicy and very tasty. Try it, you will like it.

Products:

Cucumbers – 4 kg
Sugar - 1 glass
Vinegar 9% – 200 ml
Sunflower oil – 150 ml
Chopped garlic - 2 tbsp. spoons
Salt - 2 tbsp. spoons
Ground black pepper - 1 tbsp. spoon
Yield: 4 liter jars

Cooking method:

1. Cut off the ends of the washed fruits on both sides. Cut the fruit body lengthwise into 4 parts.

2. Add to finely chopped garlic: ground black pepper, salt, sugar, vinegar. vegetable oil.

3. Mix everything, the result is garlic sauce.

4. Pour garlic sauce over the slices in the pan.

5. Mix the cucumbers cut into slices with garlic sauce by hand. Leave the fruits to marinate for 3 hours, stirring every 20 minutes.

6. Now you need to place the slices in sterile jars as tightly as possible. Add the remaining brine to the jars.

7. Place a towel on the bottom of the pan and place the jars covered with lids. Pour in cold water so that it covers the jars 2/3.

8. Place the pan with the jars on the fire. Bring the water in the pan to a boil and boil for exactly 10 minutes. If you have half-liter jars, then you only need to boil for 5 minutes.

9. Turn off the heat, take out the jars and roll up the lids.

Video on how to cook cucumbers for the winter in mustard sauce

Watch a video about preparing fruits cut into cubes for the winter.

Regular mustard dissolved in cucumber juice along with black pepper gives an original taste.

Cucumber slices with onions for the winter without sterilization

The recipe can easily be called a salad for the winter and can be eaten with main courses as an additional side dish.

We will need:

Cucumbers – 2 kg
Onions - 200 g
Garlic - 2 cloves
Vegetable oil - 12 tbsp. spoons
Salt - 1.5 tbsp. spoons
Sugar - 3 tbsp. spoons
Vinegar 9% - 12 tbsp. spoons
Yield: 2 liter jars

Preparation:

1. Prepare cucumbers cut into slices using a knife. If you have large diameter fruits, then cut the circle into two halves. There is always a way out.

2. Cut the onion into half rings.

3. Add to the cucumbers placed in a bowl: onion, finely chopped garlic, salt, sugar, vegetable oil, vinegar.

4. All the resulting aromatic mass should now be mixed with your hands. Leave the contents of the basin for 3 hours at room temperature so that the cucumbers release their juice.

5. Place the bowl on the fire and, stirring, warm it up. When the marinade boils, reduce the heat and, stirring occasionally, simmer for 10-15 minutes. Please note that the circles have changed color.