This recipe   our family, he is already many years old. Whoever tries for the first time - asks for a recipe! Give it a try! Cucumbers, crispy and with a new (not classic) taste. We pickle cucumbers without horseradish, without currants and cherries. It turns out delicious, the pickle is simply gorgeous! This marinade can be used for tomatoes, and even allsorts.

Ingredients for 2 liter cans:

• Cucumbers - 1 kg.,
• Sweet pepper - 1 pc.,
• Dill - 2 umbrellas;
• Garlic - 4-6 tooth.,
• Allspice, black peas, bay leaf,
• Water - 1 l.,
• Salt - 1 tablespoon,
• Sugar - 2.5 tbsp.,
• Vinegar 70% - 1 tsp

Cooking:

Wash my cucumbers thoroughly cold water   for 1-2 hours.

We wash the jars with soda and sterilize them over steam (5 minutes) or in the oven. Boil 5 minutes of the lid.

Pour boiling water over bay leaf and dill umbrellas for 1 minute.

We lay out the banks: bell pepper   (cutting into pieces), bay leaf, 2 types of pepper peas, garlic and dill.

We put the cucumbers vertically, cutting off the butt. The second row is laid horizontally.

Top with some more garlic and dill.

Pour boiling water for 10 minutes, drain and boil water again. Fill the second time.

If you cook tomatoes, then fill 1 time, as they are more tender.

After the second pouring, we pour out the water completely (I don’t like to use muddy and foamy water for marinade, it will not affect the taste - all spices and herbs retain their aroma, and cucumbers with a new marinade look better).

1 liter of water per liter salt and 2.5 tbsp sugar - without a hill. It is necessary to bring to a boil, dissolve salt and sugar and pour fresh marinade   cucumbers.

In 1 liter add 0.5 tsp to the jar vinegar 70% and roll up immediately.

Turn over and wrap until cool.

Such cucumbers are well stored in the apartment. Checked!

In detail, as I prepare everything and marina cucumbers, see the video below:

kerescan - Oct 8th, 2015

Not everyone loves pickles. And this simple recipe for home preservation is suitable for such gourmets. Pickled cucumbers are hard, crunchy, aromatic.

Cucumbers are preferably pickled freshly freshly picked from the garden. First, you need to wash them well, cut off the “ponytails” and “noses”. If the cucumbers are picked earlier, then you can pour them cold water for 1-2 hours.

Then, you need to prepare the banks. Wash them thoroughly, scalp the lids with boiling water.

How to pickle cucumbers in jars with sterilization.

First, lay 2-3 grains of allspice and bitter black pepper, 2 small bay leaves, 2-3 grains of cloves at the bottom. Chop 1-2 cloves of garlic, leaves of currant, cherry, dill, horseradish. Total greens should be approximately 15 grams. Some of the greens will go to the bottom of the jar, and the rest - over the cucumbers.

Put cucumbers in jars and pour hot marinade filling (see how to cook it).

Cover the banks with metal lids and send for sterilization. The required sterilization time for 1 liter cans is 8-10 minutes, and for 3 liter cans, 18-20 minutes. The countdown for processing the workpieces comes from the moment the liquid boils in the container where the cans are.

All that remains to be done is to roll up the lids and put on the neck “put” the cans in a blanket or coat.

As you can see, pickling cucumbers is very simple and absolutely not scary. So, do not be afraid of novice housewives, but boldly do your homework. Remember that canned according to the recipe, delicious crispy pickled cucumbers, go well in salads with mushrooms, cheese, vegetables, chicken meat. And, of course, they are very tasty on their own.

Other interesting recipe   look in the video: Crispy pickled cucumbers for the winter.

If you are an experienced gourmet and culinary specialist and are versed in the most different snacks, pickles and marinades, then it's time to try something new. We offer you a dish that you can adequately diversify the table on holidays and on weekdays - cucumbers pickled without sterilization. The recipe is simple enough, but it must be done strictly following the instructions to get juicy crispy cucumbers!

Since we cook cucumbers for the winter without sterilization, consistency in the process is very important. We do not neglect any of the canning stages so that the banks do not “explode”.

The options for this snack are not very different, so we’ll cook it according to traditional recipe, supplement and vary the composition of which in the future will be possible at will.

Ingredients

•   - 1-1.2 kg + -
•   - 3 umbrellas + -
•   - 3-4 cloves + -
•   - 8-10 pcs. + -
• Allspice peas   - 3 pcs. + -
• Currant and horseradish leaves   - PC. every+ -

For brine

•   - 1 l + -
• — 70 g (small glass)+ -
• — 70 g (small glass)+ -
•   - 100 ml + -

All products are indicated at the rate of 3 liter cans.

• First, wash and soak the young cucumbers. We don’t need very small ones, but we should not take more than 6-7 cm. Large and pickled longer, and in banks they fit less.
• We put them in a basin or pan with cold water so that the liquid completely covers the vegetables and leave at least 4 hours. This is necessary to return the flesh to crispness if cucumbers were not picked early in the morning.
• In the meantime, we sterilize the jars and lids - they must be completely clean and lay on the towel with the neck down to cool.
• Cook the greens - wash it and also dry it, clean and cut the garlic into petals.

• After the lapse of time we take out the cucumbers, wash them again and cut off the nozzles.
• We spread half the greens on the bottom of each jar, distributing it equally.
• Then arrange the cucumbers so that there is as little free space as possible.
• Lay out the rest of the leaves on top. Put the garlic and pepper later.
• We put water on the fire - at least 3 liters, so that it is enough for all stages of pouring. As soon as it boils, pour it into banks. To prevent the glass from breaking, you can pour it on a knife or spoon, filling the can to the shoulders.
• Cover everything with lids and leave for 7 minutes.
• We merge everything and refill the jars with boiling water. Cover and let stand for 5 minutes.
• We no longer pour this water from the cucumbers, but pour it into a free pan, put it on the fire and prepare the brine: pour salt, sugar, bring to a boil, remove the foam, if any, and pour vinegar.
• Now we put peas and chopped garlic in the jars and fill them with brine. We roll up the lids and, without turning over, leave the preservation to cool. It is also not necessary to wrap banks, because they are without sterilization.

You see, how easy it is to cook sweet pickled cucumbers! The main thing to remember about a 3-time filling is that it allows preservation to be stored for a long time, and the absence of boiling leaves the cucumbers crispy and hard.