Dear Creation! Please, make sure that in spring and summer there are 30 hours in a day, and in winter 18 will be enough;) Well, in fact, I want to do so much, but in the usual 24 hours I just can't manage to squeeze all my wishes.
The picture outside the window is constantly changing - like this I photographed something, did not have time to show it, you see, and after a couple of days it was no longer relevant ... Time just flies at a crazy speed - it would seem that snowdrops have bloomed quite recently, and now the daffodils are fading, the flowering of peaches and apricots has been replaced by cherries and pears, and the strawberries are already in full bloom. And soon all this will begin to bear fruit sooner rather than later) and the time will come for blanks and then autumn is just around the corner)
I am one of those people who can not refuse blanks in any way - no one can convince me that store preservation is tastier, and there is no need to waste precious time on salt-pickle-pickle, etc. We have always loved pickles, pickled tomatoes, sauerkraut, pickled and pickled mushrooms, etc. etc., therefore, despite the fact that the Kuban winter is not at all as long as the northern one, and the season of fresh vegetables is much longer, there will be some preparations in my pantry! And for those who, like me, cannot imagine their table without crispy cucumbers and fragrant strawberry jam, I will tell you about Oleg Olkhov's book "Monastery-style blanks". I have already talked about one of O. Olkhov's books recently, so I will not talk about the author for a long time, I can only say that I really like his recipes, so I took a book about blanks without hesitation. I must say right away - if you want to find some newfangled recipes here, then this book is not for you - there are no pickles, chutneys, or other exotic things here. There are well-known, sturdy recipes - cherry, raspberry, plum jam, etc. Pickled apples and berries, pickled and pickled vegetables, marshmallow, pickled mushrooms and milk mushrooms, pickled mushrooms. Many recipes are well known, and practically do not differ from those that my mother and grandmother used, which I use, and which have never failed.
As in other books by O. Olkhov, this one contains not only recipes, but also a story about the fasts and holidays that fall in the summer period, about the dishes that are associated with them. "This book, in fact, is about the dishes of the Lenten table, which we often eat on the days of Petrov and the Assumption Lent. After all, in July and August not all vegetables ripen yet, young apples are not consecrated, so we are content with soaked apples and pears of the last harvest and take them out of cellars last jars of pickles, tomatoes, peppers, mushrooms, to make room for the preservation of the new harvest. "
The book has three sections: Introduction (about church holidays)
Blanks from vegetables and mushrooms (30 recipes)
Blanks from berries and fruits (17 recipes)
As in other books by the author, there are very beautiful photographs not only of dishes, but also of churches and monasteries. In general, I recommend to everyone involved in procurement
And a few reversals:

The Byzantines introduced the Russians to cucumbers. It is believed that even the Russian name for cucumber, according to Vasmer's dictionary, comes from the Greek word "ogyros" - "immature". Cucumber is one of the few fruits eaten unripe. In Russia, cucumbers were salted in oak tubs. They were traditionally loved by both kings and common people.

Pickling cucumbers according to the recipe of Pelageya Alexandrova-Ignatieva 1889

Taking large table cucumbers, rinse them, put them on a sieve, let the water drain, put them in a tub in a standing position, not in a lying position so that they are fuller and have a beautiful appearance, and shift each row with a mixture of various herbs, such as: dill, tarragon, corvel, chembor, cherry, blackcurrant, oak leaves (if any), green horseradish leaves, horseradish roots, chopped finely, and a little garlic, if anyone likes. Having placed the cucumbers in a tub in this way, pour them with brine so that the latter completely covers them. The brine is best prepared from spring or well water, from which they acquire strength. Cucumbers, salted in brine from river water, no longer have that strength.

The brine itself is prepared like this: for large cucumbers, 500 g of salt is taken for each bucket of water, and for small ones - 400 g of salt for each bucket. Common salt, fine. It should dissolve in water, and then the already obtained brine is filtered onto cucumbers through a clean towel or napkin.

Having filled the cucumbers with brine, put oak planks on them and light oppression, which is put so that the cucumbers are covered with brine and do not float to the surface, but the oppression should not crush the cucumbers. Then cover the cucumbers with a clean towel and store in a cold, dry cellar.

Pickling cucumbers in pumpkin recipe from Avdeeva Ekaterina Alekseevna 1851

Take a small pumpkin, carefully cut off the top, clean the entire inside, but so that the walls are not thinner than the top. After that, you can stack the cucumbers, shifting them with tarragon, marjoram, thyme or other herbs, which one loves. Sprinkle each layer of cucumbers with salt.

When the pumpkin is full, place the fragrant herbs on top and cover the pumpkin with the cut top, which is carefully pinned down with match-sized wooden carnations. Place the pumpkin (or pumpkins) in the barrel so that they do not tip over. Fill the voids with cucumbers, pour cold brine, putting 600 g of salt on a bucket of water. Add a decoction of oak bark (for 2 buckets of brine, 1 bucket of broth). The broth is prepared as follows: put 400 g of dry bark on 1 bucket of water and boil until a fifth of the liquid has boiled away.

Cucumbers prepared in this way remain crispy for a long time and are very pleasant to the taste.

Kholyn cucumbers (recipe over 500 years old)

In Russia, the city of Suzdal and the villages of Kholynya and Podnovye of the Novgorod region were especially famous for their pickles. And his chronicle began in the time of Ivan III. The "cucumber craft" received state recognition during the time of Peter the Great. In tsarist times, cucumbers from the banks of the Ilmen were delivered to the imperial table. Before the revolution, a steamer cruised between this small village and St. Petersburg, delivering spicy and salty snacks to the best restaurants in the city.

In the village of Kholynya, there is perhaps the most original recipe for pickling cucumbers. The most suitable are cucumbers, which are dense inside, and the skin is thin. They are salted in a large fifty-liter oak barrel, filled with spring water, and herbs, spices, horseradish and garlic are added. After that, they are closed and lowered into a clean river. The barrels lie on the bottom under the ice all winter, and they are taken out only in the spring.

These are the ideal conditions under which this delicacy is born! Firstly, all gases leave the barrel during salting, which prevents the cucumber from softening. Secondly, cucumbers are constantly at the best temperature for them (as you know, even in severe frost, the water in the rivers is +2 - +4 degrees), so they do not freeze and do not rot. Thirdly, it is believed that the water itself, used for salting, greatly affects the taste of the future snack, and Kholyn water is soft and tasty.

Pickled and lightly salted cucumbers, the recipe of our grandmothers

10 kg of small cucumbers, 30-40 black currant leaves, a bunch of dill stalks, 4-5 heads of garlic, grated horseradish to taste, salt (50 g per 1 liter of water).

Rinse the cucumbers aged for several hours in ice water, remove the stalks, pierce with a fork in several places and put them in a non-oxidizing (enamel, glass, etc.) dish, sprinkling with grated horseradish, chopped garlic and shifting with dill stalks and currant leaves. Pour hot saline over the cucumbers. Put a wooden circle on top of the cucumbers, oppression on the circle. For oppression, it is best to pick up large rounded stones that are found along the banks of rivers. Two days later and a whole week after you will be able to feast on the so-called "lightly salted" cucumbers, ie. not quite salty. After a week, they are completely salted. These cucumbers are called "pickles".

Every housewife in the summer tries to stock up on vegetables for the winter. Pickled cucumbers are always in demand in the cold season, so many people harvest them. However, making a delicious snack is not easy. Here you need talent and, of course, delicious pickle recipes, which you simply cannot do without.

Cooking cucumbers for the winter is a delicate matter. There are many recommendations in the literature. And there are many delicious recipes for pickled cucumbers. Each of them has its supporters and opponents. And at the same time, each of them is right in its own way. But among such a variety of recipes, you can choose a suitable option for yourself.

In addition, it is worth knowing the basic principles of proper salting. We will talk about them now. For harvesting, you must choose the right cucumbers. The variety of vegetables is not so important, but the size does matter. For pickling, it is best to use small cucumbers. It is better to choose pimply with small thorns. Cucumbers must certainly be fresh, if they lie in the refrigerator for a while, then it is better not to take such vegetables. On the market for pickles, you need to choose even cucumbers, the correct shape. It is more convenient to fold them in containers. Before salting, they must be soaked in water for 6-12 hours. This will help get rid of excess nitrates and prepare the vegetables for further pickling.

As a material for blanks, you need to take only beautiful specimens, hooked and yellow ones are not suitable: they can ruin everything.

Good pickle

Much of the salting depends on the brine. If it is too concentrated, then the cucumbers will lose their taste. A small amount of salt will lead to fermentation of the solution. To prepare the brine, you need to take coarse rock salt. Small "Extra" or iodized are not suitable.

When choosing delicious recipes for pickled cucumbers, it is worth considering the place of future storage of the blanks: an apartment or a cold cellar.

Gently add garlic, dill stalks and seeds, horseradish greens, peppercorns and other spices. All kinds of additional ingredients increase the likelihood of spoiling the taste. All herbs must be rinsed thoroughly before laying.

Preparatory stage

Whatever the different recipes for delicious pickles, they have one thing in common: first you need to go through the preparatory stage.

Experienced housewives recommend soaking cucumbers in plain water before rolling. In the meantime, you can prepare the banks. They must be thoroughly rinsed with baking soda and sterilized along with the caps. Some people recommend using aspirin tablets for salting. Whether it is worth doing it is up to you. Next, we lay out the cucumbers in clean jars, after rinsing them well and cutting off the edges. In each container it is necessary to put horseradish greens, currant and cherry leaves, a couple of peppercorns and, of course, an umbrella of dill. In principle, other spices can also be used. It all depends on the recipe you choose. Delicious pickles are a very individual concept; many housewives also add garlic to the roll.

The recipe for the most delicious salted crunchy cucumbers

For a three-liter jar you will need:

• medium-sized cucumbers - 1.1 kg;
• 3 tbsp. l. salt;
• pepper (its quantity can be adjusted) - five peas;
• you should not get carried away with garlic, on average 5-6 cloves are enough;
• bay leaf - 3 pcs are enough.
• currant leaves.
• tarragon (gives a special smell).
• horseradish greens (leaves).

Put the washed cucumbers and spices in sterilized jars. Pour water into a separate bowl and dissolve salt in it, after which it is better to drain the liquid so that there is no sediment. Pour cucumbers with cold brine. Next, we close the cans with nylon lids, which must first be boiled.

We send the finished roll to the cellar or refrigerator, where it will wander. It is worth noting that during the process the brine will come out from under the lid, so you can substitute a plate under the jar. This recipe for delicious pickles is not quick. The vegetables will be ready only after 2.5 months. During storage, the brine in jars may become a little cloudy, but there is nothing to worry about. Cucumbers will still remain crispy and tasty. The seam can be stored for up to two years.

Barrel flavored roll

Many people only recognize pickles that have a barrel flavor. These are the blanks that our grandmothers and great-grandmothers once made. Of course, nowadays no one has been making preparations in barrels for a long time, since in the conditions of modern apartments this is simply impossible, and there is no need for so many salted vegetables. However, there are recipes for delicious pickles for the winter with a barrel flavor.

Ingredients:

• young cucumbers with thick skin - 1.3 kg;
• 5 cloves of garlic;
• pepper - 10 peas;
• horseradish is recommended to take young - 1 leaf;
• coarse salt - 3 tbsp. l;
• cherry leaf - 5 pcs;
• dill - just add 3 umbrellas;
• three branches (optional) of greenery.

We put the washed cucumbers in any suitable container or saucepan, soak them for 3 hours (or overnight) in cold water. We wash and chop all the greens well, add chopped garlic and mix all the spices. Next, pour a third of the mixture onto the bottom of the jar. Now you can lay the cucumbers. Put the rest of the seasonings in the middle of the container and on top. We prepare the brine according to the standard recipe at the rate of 3 tablespoons of rock salt per three-liter jar. Pour cucumbers with it, after which we cover the jar on top with several layers of gauze. In this form, the workpiece is infused at room temperature for at least two days. After two days, we drain the brine, which we then use for salting. Bring it to a boil and let it cool. And only re-fill the cucumbers with cold. We seal the jar hot and store it in a cool place. As you can see, the recipe for delicious pickles for the winter is quite simple and does not take much time.

Long-lasting cucumbers

To prepare a three-liter jar, you should take:

• fresh cucumbers (medium-sized) - 2 kg;
• 3 tbsp. l. salt;
• bay leaf - at least 4 pcs.;
• black pepper - five to six peas;
• currant leaves - 3 pcs.;
• garlic - 3 cloves;
• dill 2-3 umbrellas, you can also use the stems;
• young horseradish greens.

Before pickling, cucumbers should be soaked in water for five hours. We put all the spices and leaves at the bottom of the jar, and lay cucumbers on top in rows. In order to accurately maintain the proportions for preparing the solution, you need to pour water into a jar of cucumbers, and then drain it into a separate container.

In this way, you will determine exactly how much fluid you need. Dissolve salt in cold water. Then pour cucumbers with brine. Close the finished jar on top with a boiled nylon lid. Next, the pickles need to be sent to ferment in a cool place. Such a simple recipe for delicious pickles allows you to get a finished product in 2.5 months. But after three or four days, you can taste lightly salted cucumbers. If you do not have a cellar or basement, then you can store cans in the refrigerator, but then you need to use liter ones. It is important to maintain the correct proportions. There is a tablespoon of salt per liter jar.

Pickles with oak leaves

We offer for consideration another recipe for very tasty pickled cucumbers.

Ingredients for two three-liter cans:

1. If you take young vegetables, then three kilograms is enough.
2. It will take about 5 liters of brine. You need to cook it at the rate of 1.5 tbsp. l. salt per liter of liquid.
3. We take horseradish leaves no more than 3-5 pcs.
4. Any kind of currant - 20 leaves.
5. Cherry (young leaves) - 15 leaves.
6. Oak leaves (for a crispy crust) or walnut leaves - 10 pcs.
7. 5 umbrellas of dill are enough.
8. With red hot peppers, it is important not to overdo it - 4 pods.
9. Horseradish root is optional in this recipe.

To get delicious crispy pickles for the winter (recipes are given in the article), you need to choose the right varieties of vegetables. For this purpose, it is better to use cucumbers with pimples and thick skin. In addition, you need to put horseradish root or leaves, as well as oak or walnut foliage.

All spices, like vegetables, are thoroughly washed. Large leaves can be divided into several parts. Before pickling, soak the cucumbers in cold water overnight. This is done so that after salting the vegetables are not empty and do not take away excess liquid. It also helps to make the cucumbers crispy.

After the preparatory stage, we completely drain the water, and wash the vegetables themselves. Chop hot pepper and horseradish root. Put the components and spices standard for salting in a saucepan, then a layer of cucumbers, then spices again. Thus, we add all the vegetables and leaves, alternating layers.

Dilute salt in cold purified water and pour the solution into a saucepan. The brine should completely cover the vegetables and spices. We put a plate on top, and on it we put a three-liter jar of water so that the cucumbers do not float up and are well salted. In this form, we leave the workpiece at room temperature for two to five days (it all depends on the room temperature).

White flakes will soon appear on top of the brine. These are lactic bacteria. The readiness of the cucumbers must be tested for taste. Next, pour the solution into a clean container, and rinse the vegetables in running water. Spices and herbs can be thrown away, we no longer need them.

Put the cucumbers in sterilized clean jars. We boil the brine and fill it with the workpiece. We leave the cans in this form for fifteen minutes. Next, we drain the liquid again. In general, you need to pour cucumbers with brine three times, and the third time to seal the cans with clean tin lids. We turn the containers upside down and send them to cool. As with other types of blanks, it is recommended to wrap the jars until they cool completely.

The beauty of the recipe for delicious salted crunchy cucumbers is that it allows you to make a roll that can be stored in a pantry in an apartment at normal temperature; the presence of a basement in this case is not at all a prerequisite.

At first, you will notice that the brine in the jars will be cloudy, but gradually it will become transparent, and a sediment will appear at the bottom of the container.

Pickled cucumbers with tomatoes

As we mentioned, a wide variety of recipes can be used for pickling. Delicious pickles for the winter can be prepared with tomatoes. Thus, you can immediately get two salty vegetables in one jar.

Ingredients:

1. Tomatoes (it is better to take medium-sized vegetables) - 1.2 kg.
2. Let's take the same amount of cucumbers - 1.2 kg.
3. Three dill umbrellas.
4. Carnation - 4 pcs.
5. Currant leaves (young, topmost) - 4 pcs.
6. Bay leaf - 3 pcs.
7. Sugar - 3-3.5 tbsp. l.
8. We use salts, as in other recipes, no more than 3 tbsp. l.
9. Water - 1-1.7 liters.
10. Vinegar 9% - three tbsp. l.
11. Pepper - 10 peas.

Before starting cooking, we sterilize the jars. You can do this for a couple. To do this, put a pot of water on the fire, and put a grate above the liquid, on which the jar will be upside down. To process the container in this way, ten minutes is enough. Cucumbers must first be soaked in water for a couple of hours, then rinsed in water and cut off the ends on both sides. Next, I wash the tomatoes. Now you can lay out in layers: greens, cucumbers, tomatoes. And add bay leaf and pepper on top.

We put an enameled container with liquid on the fire. As soon as it boils, pour vegetables with it and leave to infuse for 15-20 minutes. Next, pour the water into the dishes. For the convenience of the process, it is worth purchasing a plastic cover with holes. Such a simple accessory greatly simplifies the task. Bring the water to a boil and pour it over again. Add vinegar to the jar and roll it up. We send the container to cool down in a warm place, wrapped in a blanket. After the cans have cooled completely, we transfer the conservation to a place for further storage. Many housewives believe that this is a recipe for the most delicious pickles and tomatoes.

Cold pickles recipe

The most "delicious" recipe for pickles for the winter allows you to cook pickles without much difficulty.

Ingredients for a three-liter can:

1. Dill - 2-3 umbrellas are enough.
2. Oak leaves for a crispy effect - 4 pcs.
3. Cucumbers - 2.5 kg.
4. Cherry leaves - 3 pcs.
5. The same number of currant and grape leaves - 3 pcs.
6. Garlic (no more) - 5 pcs.
7. Water - 1.5 liters.
8. Pepper - 10 peas.
9. You should not experiment with salt, and therefore we take 3 tbsp. spoons.

This recipe allows you to make your own adjustments if, for example, you want to add your favorite spices. It can be tarragon, mint, savory, basil, etc. In order for the ready-made cucumbers to have a bright green hue, it is necessary to pour 50 grams of vodka into each jar.

We wash the vegetables and herbs, after which we put them in the jars in layers, and spices should be on top. We will salt the cucumbers with cold brine. In order for the salt to dissolve well, first stir it in a small amount of warm water until it is completely dissolved, and then add cold water. The finished brine must be filtered, for example, through cheesecloth. Put pepper on top of the greens in a jar, and then pour the brine. The open container should be left to ferment at room temperature, covering the neck with gauze. Next, we transfer the cans to a cooler place (no more than +1 degrees) for ten days. After that, it is necessary to top up the brine in the container to the very top and close them with hot plastic lids. Pickles are stored in a dark and cool place.

Cucumbers with bell pepper

The peculiarity of this recipe is that horseradish leaves and other greens are not used for the preparation of pickles. But the result is delicious salty vegetables.

Ingredients:

1. Bulgarian pepper - 1 pc.
2. Cucumbers - 1.4 kg.
3. Two dill umbrellas.
4. Garlic - 5 pcs.
5. Sugar - 2.5 tbsp. l.
6. A tablespoon of salt.
7. Water - 1 liter.
8. Vinegar - one teaspoon
9. Black and allspice pepper.
10. Bay leaf.

We wash the cucumbers, cut them on both sides and soak for two hours. Next, lay out spices and vegetables in cans, add bell peppers, cut into slices. Bring water to a boil and pour it into containers. After ten minutes, drain the liquid. Next, we take clean water, boil it and pour it into jars. Leave the cucumbers to infuse again. In the third approach, you need to prepare the brine: you need to put a tablespoon of salt and 2.5 tablespoons of sugar per liter of water. Pour fresh marinade into jars and add vinegar. After that, we seal them with tin lids. We put the jars to cool in a warm place upside down, wrapped in a blanket. As a result, we get very tasty ones given by us in the article, they allow you to cook pickles in different ways, try one of them - and you will certainly receive a lot of praise from your relatives.

In order for the conservation process to go through calmly and easily, you need to free up a whole day in advance for it. You should also buy jars, lids, all the necessary spices in advance (and this is not just salt), then it is enough to follow the described recipes, and the seams in your cellar will become more and more. You can still do it.

Cucumbers "Monastyrskie" (per liter jar)

What do you need:

• Several kg of cucumbers;
• Dill umbrellas that already contain ripe seeds;
• Five cherry leaves;
• Two bay leaves;
• Black peppercorns;
• Large tooth of garlic;

Per liter of marinade:

• Two tbsp. tablespoons of salt;
• Two tbsp. tablespoons of sugar;
• Two tbsp. tablespoons of table vinegar;

Rinse the cucumbers in ice water and leave in this water for two hours. This step should not be neglected, because, otherwise, the cucumbers will not be crispy. While the fruits are soaking, the jars need to be cleaned with soda, rinsed thoroughly and sterilized. Also, do not forget that tin lids also require sterilization.

Rinse the greens well and arrange them in prepared jars. If you have lush greenery, it is easier to target by 10%. This means that greens should not occupy more than 10% of each jar. Spices, unlike herbs, are put in at the last moment, so you can put them aside for now. Place the cucumbers in the jars in an upright position. Then bring the water to a boil, dissolve the bulk ingredients for the marinade in it. Pour water into cucumbers with herbs, cover and let stand for a while.

Then pour the water back into the pan, add about 100 ml more water, put the spices and boil for five minutes. Pour the cucumbers to the top with brine, pour in a spoonful of vinegar and roll up the lids. Cool down to send on a hard surface upside down, cover with a blanket.

Vodka recipe (no vinegar)

We have already considered an interesting option, cucumbers for the winter in jars of vinegar. But many modern housewives are wary of vinegar and do not want to use this ingredient in canning. Well, it can be successfully replaced.

What do you need:

• Cucumbers 2 kg;
• 2 tbsp. spoons of salt and sugar;
• Two medium heads of peeled garlic;
• A small spoonful of citric acid;
• 50 ml of vodka;
• One and a half liters of clean drinking water;
• Greens, here you can choose any greens at your own discretion;
• Spices are also chosen at their own discretion, who loves which more;

Rinse the fruit and soak in ice water for a couple of hours. It's great if you manage to change the water, then the cucumbers will be as crispy as possible. A jar of 3 liters. and prepare the lid for it for seaming. Fold herbs, garlic, spices. Then put the cucumbers tightly in the jar.

To cook the marinade, salt and sugar, citric acid are dissolved in boiling water. Pour boiling marinade into cucumbers, leave for ten minutes. Then pour the same solution into a saucepan again, boil again, this time add water. That's it, now pour the brine into the cucumbers to the top, roll up the lids and put on cooling upside down. It didn't seem to you that you do not need to pickle canned cucumbers according to the given recipe.

Lightly salted

The next option, how to preserve cucumbers for the winter in jars (with a video), talks about how to get cucumbers in winter that taste similar to lightly salted options. Cucumbers are taken in the amount that is. Use the herb at your own discretion, like spices.

For the brine, not quite standard ingredients are taken. You need three liters of water, a glass of salt. Dissolve the salt in water and bring to a boil. Pour cucumbers with herbs and spices in a jar with brine, which is boiling. Leave for two days: the fermentation process should begin. Then pour the brine into the sink: you won't need it anymore. Pour cucumbers with clean boiling water and roll up with sterile lids.

Barrels

Cucumbers will need to be salted in saline for five days. Then boil the saline solution three times, each time pouring into jars for 10 minutes. The trick is that cucumbers should be stored in a warm place, otherwise they can become sour.

For five kg of product, you will need dill with an umbrella, leaves and horseradish root, a leaf of black currant and an oak tree. You can add garlic, allspice, and even a chili pod. To prepare brine for 350 ml of water, take a dozen tablespoons of salt.

These methods are suitable for canning in jars. As you can see, there is absolutely nothing complicated in the process of canning cucumbers and you should not be afraid of this process. It is necessary to prepare everything in advance, free up time and engage in culinary creativity.

No one will argue that the taste of any dish depends, first of all, on the quality of its components. Here are the pickled cucumbers for the winter, the recipes for the twists of which we will explain to you, turn out to be fragrant and crunchy, on the condition that their variety is pickled. In addition to pickling, varieties are salad, universal and hybrid, so before using zelents, you should decide on the goals.

Cucumber preservation becomes a pleasure when we know all the secrets and subtleties of the process. For example, how do you roll pickled cucumbers for the winter to keep them crisp? Here, the subtleties are in the selection of varieties of cucumbers, herbs and spices, which come only with experience. Or how to quickly pickle cucumbers so as not to mess around in the kitchen all day? A completely different technology and approaches!

Instant pickled cucumbers means that the recipe is simple and with quite the expected result! Let's look at such a recipe for canning pickled cucumbers in liter jars. For this recipe, the "Monastyrskie" variety of zelents, which is considered the best for pickling and salting, is perfect. Cucumbers of this variety are dark green in color, have longitudinal light stripes and large tubercles with black thorns. Their salting characteristics: bright aroma and crunchiness.

Sweet pickled cucumbers "Monastyrskie"

Ingredients

• - how much + -
• — greens, umbrellas with seeds + -
• Cherry leaves - 4-5 pcs. per can + -
• - 2 pcs. per can + -
• — 3 peas per can + -
• — 1 large clove + -

For 1 liter of marinade:

• - 2 tbsp. l. + -
• - 2 tbsp. l. + -
• — 1-2 tbsp. l. (taste) + -

Preparation

1. Wash the cucumbers thoroughly, fill with cold water and leave the fruits saturated with moisture for 2 hours.
2. While the greens are soaking, we clean the cans with soda, rinse them with high quality and sterilize them. We also sterilize the lids for the jars.
3. We sort out the greens and rinse thoroughly. We put it in jars, do not forget about the garlic. The volume of greens should not exceed 10% of the volume of a liter jar. Do not put the spices in yet.
4. Put cucumbers in a container vertically, tightly, but with some freedom.
5. Bring the filtered (preferably spring) water to a boil, pour sugar and salt into it, dissolve and pour cucumbers in jars with this boiling solution. Cover with lids and let stand for 10 minutes.
6. We drain the water from the cans back into the pan, using special perforated lids made of dense polyethylene for convenience. We add more water there at the rate of 100 g per one liter jar - this is a reserve for the volume of water that the greens and herbs have absorbed. In this second water we put the spices according to the recipe on each glass unit - peppercorns and bay leaves. Boil for 5 minutes and remove the spices with a slotted spoon.
7. Fill the greens in jars with boiling saline, without adding a little to the edges of the container. Pour 1-2 tablespoons into each jar. vinegar (according to your preference) and top up with the remaining boiling marinade.
8. We close the lids and roll them up tightly.
9. We turn the jars over with their lids down, place them on a hard surface covered with foil (just in case) and cover them with a warm blanket for pasteurization. After cooling down, place in the storage place of conservation.

You can see that this cucumber canning recipe is really quick and not troublesome. Every year you will improve this recipe by adding something of your own. Double filling with marinade and pasteurization under the blanket saves the preservation from damage. Do not doubt!

Now let's look at how to preserve cucumbers for the winter without vinegar. Many people cannot eat dishes with vinegar for health reasons, and some simply do not like pickled cucumbers. In this case, we can roll either sour (like barrel) greens, or replace vinegar with vodka, with the addition of a large amount of garlic as a preservative. Of course, there are intermediate options, which are the "secret weapon" of the most experienced craftsmen. Let's take a quick look at the recipe for all three options.

How to preserve cucumbers with vodka

Vodka (certainly proven, good quality and no additives) is a preservative, along with garlic. The snack turns out to be wonderful - with the same vodka! But we are for sobriety, mind you! The canning process is the simplest, but the result is excellent both in taste and crunchiness, and in the reliability of seaming.

We count on the ingredients for 2 kg of small cucumbers. So, for the marinade we need: 2 tbsp. salt and the same amount of sugar, 2 heads of garlic, 1 tsp. citric acid, 50 g of vodka and 1.5 liters of filtered water.

We choose greens according to our taste preferences: dill with umbrellas, cherry leaves, currants, oak, horseradish (and roots too), tarragon. Spices - also according to preferences, who loves what.

We wash the cucumbers and soak for a couple of hours. If the greens are very fresh (right from the garden), then you do not need to soak. We sterilize a three-liter jar, like the lid. We put in it the washed greens, peeled garlic (you can cut the cloves in half), spices and, in fact, our small green fruits. We try not to add them up, but "put them as a soldier." This is the first stage.

At the second stage, we cook the marinade with salt, sugar and citric acid and pour boiling into our jar of greens. We wait 10 minutes and pour the brine back into the pan. As the drained brine begins to boil, fill the greens with brine again, add vodka to it and roll it up. Everything! You can even do without pasteurization under a warm blanket, but that's up to you.

Preserving cucumbers like barrels

This method consists in the fact that first the cucumbers are salted in a saline solution for 2-5 days, and then this saline solution is boiled and jars of cucumbers are poured three times. A simple process, in fact. The subtlety consists only in not "over-acidifying" the cucumbers in a warm place.

For 5 kg of pickled cucumbers, we need spicy herbs: dill with umbrellas and seeds, horseradish leaves and root, black currant, oak and horseradish leaves, garlic, and others - according to your taste. From spices - allspice in peas, bay leaf and, if desired, 1 chili pepper pod.

Preparation

1. We wash the cucumbers and herbs. We lay out on the banks, alternating greenery with layers of greenery, starting with greenery and ending with it. We also add garlic and 2-3 green pepper rings to each jar along with the seeds.
2. We prepare brine with salt from the following calculation: for 5 liters of water - 350 g or 12 tablespoons. salt. Pour peppercorns and shop leaves into the solution. Stir everything until dissolved, boil and pour the prepared jars with a boiling solution. Leave at room temperature for three days for salting. Cover with lids loosely.
3. After 3 days, pour the brine into a saucepan, and wash the cucumbers with herbs with boiling clean water. Those. Pour boiling water 2 times, which we pour into the sink. For the third time, fill the cucumbers with boiling brine, which has been drained from the jars.
4. We roll up with sterile lids, gently turn the cans upside down and wait for cooling without a warm blanket. Next, we move it to the storage location.

Nothing complicated, right? But greens canned in this way will delight us all winter!

Canning of lightly salted cucumbers

This amazing recipe is simple and the result is for kings! The unusual thing is that when rolling, we fill the cucumbers with clean water! We study the recipe.

1. We prepare greens and herbs with spices according to your preferences. This is not what matters in this recipe! Take the spice set from the previous recipe, for example. We lay out everything, including spices, evenly over the cans (of any displacement, you can also in liter ones).

1. Brine may scare you, but don't be scared prematurely! The proportions of the brine are as follows: put a full 250-gram glass of salt (with a slide!) On 3 liters of water. Dissolve the salt and bring the solution to a boil, and pour boiling cucumbers in jars. We leave it for lactic fermentation for 2 days.

1. After 2 days, we pour this concentrated brine into the sink - it has fulfilled its role. And pour pickled cucumbers in jars with clean, filtered boiling water, immediately close them with sterile lids and roll them up.
2. We put the jars in a convenient place upside down and cover with a warm blanket for pasteurization - for only 2-3 hours. Preservation for the winter is ready! It remains only to transfer it to a permanent storage location.

This recipe guarantees you the taste of lightly salted cucumbers that will bring you back to summer every time - with its pleasant memories of the warm sun and picnics.

Canning cucumbers - recipes are not complicated. It is enough just to start canning and the excitement will return to you every season of ripening of vegetables!