It turns out very tasty, crispy, fragrant, the pickle also turns out very tasty. I have been using this recipe for several years. The recipe is simple, tasty and popular among my friends. Pickles   Cooked for this recipe - a great snack and an important ingredient for delicious salads. I recommend, try, you will not regret.

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

Water -2 liters;

Salt stone - 3 tablespoons with a hill;

Sugar - 9 tablespoons without a slide;

Vinegar 70% -2 tablespoons;

Allspice -5-7 peas;

Bay leaf -5-7 pcs;

Dill umbrellas -3-4pcs;

Cherry leaves currant oak.

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

1. Cucumbers soak in cold water  2-3 hours, then wash them thoroughly and cut off the tips.

Council   Cucumbers is desirable to take medium to 12 cm or small. Cucumbers need to be calibrated to fit.

2. Banks (I use 1.5-liter liters or 3-liter jars) wash and sterilize thoroughly in a preheated oven to 130 degrees for 5-7 minutes. Iron spots should be sterilized in boiling water for 3 minutes; in the oven, the lids cannot be sterilized, as the sealed gum melts.

3. Cooking marinade.

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

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

5. Carefully put the banks with cucumbers in big pot  with water at a temperature of 65-70 degrees and pasteurized banks (do not bring to a boil):

Liter -5-7 minutes;

1.5 -2 liter -7-10 minutes;

3 liter - 12-15 minutes.

Council   For pasteurization, I use a large pan with a wide bottom so that several cans are included in it at once. The water in the pan should reach the shoulders of the cans. As soon as the cucumbers change color and the “bubbles” go up in the bank to the top, the banks with the cucumbers should be urgently removed.

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

Council   In order for the cucumbers to turn out crispy and the banks do not “explode”, the banks with cucumbers must be slowly cooled, therefore wrapping the cans with cucumbers is necessary for a day.

7. Pickles   Cooked this way can be stored in the apartment when room temperaturethey are superbly stored.

8. Pickled cucumbers sweet and sour for winter   ready!

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

Ingredients:

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

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

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

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

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

I offer very simple and easy way  canning vegetables!
It is called the “double pouring method”, this is one of the easiest methods of canning, as it is not necessary to sterilize vegetables! This is my mom's recipe, which I modified a little to my liking. Cucumbers cooked according to this recipe are unusually strong and crispy, and the tomatoes remain with very dense flesh! All vegetables have a delicate sweet-sour taste!
Composition:

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

Spice:
Black Pepper Peas
Allspice
Carnation
Bay leaf
Dill or cumin seeds
Horseradish root fresh (if not, come off and dried)
Garlic (better buy in the market, because Chinese garlic gets an unpleasant green color!)
White mustard seeds
Stems or inflorescences of fresh dill

Cooking:

1. Prepare all the necessary spices. Wash tomatoes and cucumbers very thoroughly (cucumbers should be soaked in cold water for several hours, and better at night. If they do not do this, they can later absorb a lot of marinade and the vegetables in the jar remain dry on top). Sterilize the jars in any convenient way (I am steam sterilizing the old way ...)

2. Spread spices on sterile jars.

With spices, try not to overdo it, everything is good in moderation! In the photo I have a 1.8 liter cans and the amount of spices I put is optimal (tested on my sad experience!).

3. Well, all the banks are prepared, now lay out the cucumbers! Be sure to inspect every cucumber, put in a jar only perfectly healthy and strong! We put the first layer of cucumbers vertically (more fit), then we report tomatoes or smaller cucumbers. The final touch is an umbrella of dill (although it is quite possible to do without it!).

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

5. Cover the banks filled with boiling water with sterile covers and leave to rest for 10-15 minutes. While the vegetables are warming up, prepare the marinade (do not put vinegar in the marinade!).
How to find out how much marinade is needed?
I reckon this way: a liter jar tightly (!) Filled with vegetables takes 0.5 liters of marinade, it means that 2 liters - 1 liter of marinade, and 3 liters - 1.5 liters of marinade. Of course there are small errors, so if the vegetables do not lie tightly, respectively, the marinade will fit in a jar more! I usually add an additional 0.5 liters for every 5 liters of marinade to such an error.

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

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

7. Cover the cans with a warm blanket or bedspreads on top, wrap from all sides and leave overnight.
Thus, additional self-sterilization occurs. In the morning we remove the blanket, and we remove the jars in the cellar, although I have such vegetables that are beautifully stored in a warm home storage room!

Enjoy your meal!

If you want to make delicious and crunchy pickled cucumbers, then be sure to close a few cans according to this German recipe. Preparations of cucumber help out when cooking winter saladsand when needed tasty snack. Any side dish with this addition is “swept away” from the table much more fun. Crispy cucumbers marinated with garlic, onion, vinegar and greens. They are sweet and sour, aromatic and elastic.

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

Sour sweet cucumbers for the winter

It is important to choose not only correct recipe, and and successful cucumbers. They should be resilient, not shriveled, rich green in color, small and about the same size. If it so happens that the cucumbers have a little "wilted", soak them before marinating for a couple of hours in cold water. The quality of water for the marinade also matters, it is advisable to use purified. Do not feel sorry for garlic and greens, then cucumbers will turn out fragrant, appetizing and very tasty.

Online sweet and sour cucumbers for winter. Pickled cucumbers sweet and sour  for you dear hostesses. Cucumbers are sorted by size, shape and color. Small fruits with a length of not more than 7 cm canned in half-liter jars, larger, up to 10 cm, - in banks of 1, 2 and 3 l. Cucumbers longer than 10 cm or irregularly shaped can be cut into slices. Sometimes cucumbers are scalded with boiling water or cut off the tip of them to accelerate fermentation.

Sweet and sour cucumbers

5 from 1 reviews

Sweet and sour cucumbers

Dish Type: Preparations

Cuisine: Russian

How to pickle cucumbers sour sweet, recipe for winter

Ingredients

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

Cooking

1. First, cucumbers are soaked in clean cold water for 3 to 6 hours to restore their freshness. Fresh spicy greens are prepared at the same time: horseradish leaves, dill, tarragon, basil, parsley, celery, etc. Large greens are cut into two or three parts, and small onion bulbs weighing 20-30 g are peeled. Bring to a boil pouring.
2. In a liter jar put 2 tbsp. spoon 9 - 10% vinegar, onion, garlic clove, 2 - 3 pcs. black pepper and cloves, bay leaf, 15 - 20 g of fresh herbs (dill, tarragon, basil, horseradish, parsley and celery) and 0.5 tsp of mustard seeds, then lay cucumbers (600 - 650 g) and pour hot fill.
3. Filled jars covered with boiled lids and put on heating in boiling water: half-liter - for 3 - 5 minutes, liter - for 8 - 9 minutes and three-liter - for 12 - 15 minutes.
4. When warming up, you must carefully monitor the color of cucumbers. If their color changes from bright green to olive color, it means that the temperature in the bank has reached 67 - 70 ° С and it is no longer necessary to warm them up, the banks should be sealed and cooled immediately.

Cucumbers act on the human body refreshingly and diuretically. calorie, high cellulose content and varied mineral composition  make cucumbers valuable product  nutrition of people inclined to corpulence.
Sweet and sour cucumbers

Today we have on our site sweet and sour cucumbers for the winter. Cucumbers pickled sweet and sour for you dear hostesses. Cucumbers are sorted by size, shape and color. Small fruits with a length of not more than 7 cm canned in half-liter jars, larger, up to 10 cm, - in banks of 1, 2 and 3 l. Cucumbers longer than 10 cm or irregularly shaped can be cut into slices. Sometimes cucumbers are scalded with boiling water or cut off the tip of them to accelerate fermentation. Sweet and sour cucumbers 5 from 1 reviews Print Sweet and sour cucumbers Author: Povaryonok Type of food: Billet Cuisine: Russian How to pickle sweet and sour cucumbers, a recipe for winter Ingredients Per 1 liter of volume: Cucumbers ...