Crisp cucumber recipes for the winter in banks   every hostess knows, but sometimes the result of canning does not at all justify the expectations. Instead of crispy cucumbers, you can get soft and not tasty at all, and all because you have chosen the wrong kind for salting or violated the cooking technology. We hope that with our advice you will be able to make truly tasty vegetable preparations.

Crisp cucumber recipes for the winter in banks

The cucumber season passes quickly, so the main thing is to catch and pick up delicious crisp cucumber recipes for the winter in the banksand stock them. If you do not grow vegetables at your summer cottage, and buy them on the market, then you should also know which sort is suitable for canning.

At the end of June, prices for cucumbers are the lowest in the market, so you can go in search of a suitable product. And what other ingredients are needed for a delicious marinating recipe, you will learn from this article.

In appearance, you can easily distinguish pickling varieties from lettuce, for starters, on pickling, there are many tubercles in pickling. It is also important to pay attention to the thorns: the white-fruited fruits have a thick peel through which the brine does not penetrate well. Therefore, your choice should be on the fruit with black thorns.

It is very important to choose salting varieties, because they have a denser flesh, rather than lettuce. Even after preservation, the flesh will remain firm, crunchy, otherwise the flesh will soften too much and your pickles will turn out to be tasteless.

It is important to pay attention to the size, because the fruits should fit in the jar, and so that they fit as much as possible. Too large fruits are not suitable also because they have large seeds inside, and hence loose flesh. Medium-sized cucumbers are best placed on the bottom of the bottle, and on top - small fruits.

If you like to preserve miniature fruits in one-liter and half-liter jars, then you need to plant several beds of a special sort of “Paris gherkin” or “Luliput” on your plot. These vegetables have high yields, and the fruits themselves do not grow large, but remain miniature, with dense flesh and thin skin.

In addition, modern breeders have deduced several special “Pickling” varieties, which are excellently stored in salty form, while their preparation does not require the use of preservatives. And if you can pickle and pickle small cucumbers whole, then the large ones should be used for cooking.

Tasty crispy cucumber recipes for the winter in the banks

Even golden crispy cucumber recipes for the winter in banks   they will not reveal to you the main subtleties of delicious preservation, because it is important to know not only what ingredients are needed for the marinade and what spices to put on the bottom of the jar. It is necessary to familiarize with the additional stage of preparation of vegetables, which in this case is of great importance.

For example, when you canned tomatoes, they can be immediately laid out on cans, with cucumbers - everything is different. Before filling a glass container with them, they should be soaked in ice-cold water for several hours, so that they are saturated with liquid.

Bought the fruits of the house should be put in a large bowl and pour clean cold water. Be sure to fill them with purified water, not from the tap, the best choice would be well or water from the source.

Depending on your free time, you should soak the vegetables for at least four hours, you can soak them in the evening, and begin harvesting in the morning.

If you grow vegetables on your plot, and always preserve them immediately after you pick them from the bush, you can exclude the obligatory soaking. But if the cucumbers have already lain down, they have slightly wilted, they have become soft, then this stage is indispensable, otherwise, voids are formed inside the pickled fruits.

After soaking, all the particles of dirt easily move away from the rind, but it is necessary to additionally wash them with running water, and at each cucumber to cut off the tips from both sides, so that the marinade penetrates unhindered. Some hostesses have a different opinion on this issue: they believe that if you cut off the tips, then you will not succeed, so leave them whole. Be sure to remove all sharp little thorns from the skin and dry buds that can remain on the cucumber.

Crisp cucumber recipes for the winter in the banks: step by step

Picking up crisp cucumber recipes for the winter in banks with step by step photos, pay attention to those additional ingredients that are included in it. Each spice and spice, additional vegetables, fruits and berries give their taste and aroma to your marinade, and as a result cucumbers acquire unusual notes of taste. Cucumbers become spicy, fragrant, slightly sweet or spicy, if you decide to add a chilli slice to each jar.

The recipe is overseen in one TV show and a little added. Cucumbers are obtained with a touch of red currant, crispy and fragrant. What is important are made without vinegar and citric acid. thanks to red currants are well kept. It is better to keep it in the cellar, but if you do not have such an opportunity, then in the apartment jars with cucumbers will be well kept.

Ingredients:

about 800 g cucumbers,

100 g of red currant,

5 cherry leaves,

3 sprigs of dill

4 garlic cloves,

2 tablespoons of sugar,

1 tablespoon salt

2 leaves of laurel,

10 peas allspice.

Cucumbers with red currants for the winter: a step by step recipe

From the specified amount goes 1 liter or 2 half-liter jars.

Cucumbers are better to take small or medium, preferably one size. Wash cucumbers, soak in water for 2 hours.

Banks wash with soda, sterilize. For this, spill each jar with boiling water. Pour a little boiling water to the bottom of the jar, stir and drain the water. But you can use the other convenient way for you.

Put cherry leaves, inflorescences of dill, garlic in prepared jars on the bottom. Before laying, garlic is slightly crushed with a knife, so that it gives its flavor better.

Put the cucumbers on top vertically. First put more cucumbers, then fill the jar with small cucumbers. Put red currants on cucumbers. Knock on the bank so that the currant is evenly distributed inside.

Pour boiling water, let it stand for 10 minutes. Cucumbers in a jar should be completely covered with water. It is also necessary to take into account that cucumbers will absorb some water, therefore during the next pouring you need to add a couple of tablespoons of water to the saucepan.

Drain the water in a saucepan and boil again. To make it easier to drain the water, you need to cover the jar with a special lid with holes.

Pour the cucumbers a second time with boiling water and let it stand again for 10 minutes. Drain the water in a saucepan. Add salt, sugar, peppercorns, bay leaf to the water.

Stir, boil. Pour boiling marinade in a jar of cucumbers and roll up. Wrap a jar with a blanket and leave to cool for a day.

Store in a cellar or pantry. Enjoy your meal.

The first cucumbers grew up, and they are always the most delicious, and in order for the “summer” to survive until winter, I use the first cucumbers for salting — small in size and rich in taste and aroma. I make cucumbers in one-liter jars, so all spices are indicated per 1 liter.

I will need a lot of different spices and herbs for cooking:

1. fresh greens (parsley leaf, horseradish leaf, dill sprigs, currant leaves and cherries);
2. fresh garlic with feather - 2 heads
3. cucumbers small in size - 6-8 pcs.
4. bay leaf - 1 pc.
5. 2-3 sweet pepper peas
6. Clove - 2 pcs.
7. ground cinnamon - on the tip of a knife
8. granulated sugar - 1 tbsp.
9. salt fine - 1 tbsp.
10. Table vinegar - 1 tbsp.

You will also need a small enameled pan, a special lid with holes, a thick towel.

Step by step cooking cucumbers for the winter:

1. Prepare the ingredients for salting

2.In a cleanly washed jar "put cucumbers" (tips of cucumbers should be cut off), filling the jar about half

3. Clean the garlic, remove the film from the heads so that the clove is visible

4. We wash greens. We choose the smallest leaves and twigs, because the can for pickling cucumbers is liter - f.4

5. On top of cucumbers in a jar tightly laid greens. This should be done carefully, pushing the leaves and twigs between the cucumbers

6. Top greens again cucumbers (almost to the thread)

7. While we are dealing with greens and cucumbers, it is necessary to boil water. Boiling water pour into the jar

8. Cover with lid, but do not screw it up. Leave the jar for 20 minutes under the towel

9. Remove the regular lid, put the lid with holes on the jar and pour the brine into the pan

10. Add ground cinnamon, pepper and cloves to the jar.

11. Bring the brine in a saucepan to a boil, add salt and sugar, throw the bay leaf there

12. Drain boiling marinade in a jar, put hot pepper in the same place. Above the marinade there should be some room for pouring vinegar.

13.Fill vinegar

14. Fold the lid, turn the jar on it.

15. Pepper and spices will be at the bottom (at the lid of the jar), the aroma will soak the cucumbers

16. Fold the jar in a thick towel for 4 hours

17. Ready cucumbers

Gherkins - small crunchy. Anyone who sees them on the festive table can not hold out and will definitely try them. To make such delicious cucumbers, you need these products for two liter jars:

Cucumbers no larger than 5 cm
- allspice peas,
- hot peppers,
- Dill umbrellas,
- horseradish
- garlic,
- leaves of cherry or currant ,.
- 1 liter of water,
- 1 tbsp. spoon of vinegar,
- 60 gr. salt,

1. Banks wash well. Prepare caps.
2. At the bottom, put garlic, a few umbrellas, horseradish leaves. Then chop the hot pepper and place it on the bottom. Put the allspice peas.

3. Wash the cucumbers and put them in jars.

4. Bring the water to a boil. Dissolve the salt and vinegar in it. Immediately fill the jars with this solution.

5. Cover the jars with lids and sterilize in a boiling ode for 10 minutes.

6. Roll up the lids tightly, put the jars in a warm place at night.

The taste of cucumbers will be amazing - crisp and fresh.

Harvesting cucumbers for the future   - the usual occupation of all good housewives. We start to turn delicious jars from June to the end of September. During this period, as a rule, there is a big crop of cucumbers, therefore, we harvest them in different ways. There are so many variants of pickling cucumbers that sometimes we think about how to prepare them better and tastier.

The simplest and at the same time favorite method of canning cucumbers is pickling them with garlic, dill and bay leaf. Pickles   this recipe is always excellent, moderately salty and crispy. Great for adding to salads and as a snack go with a bang!

To prepare pickled cucumbers, you will need:

cucumbers - smooth, selective,

garlic - 2-3 cloves per jar,

Black pepper peas - 3-5 pcs. on the can

Dill umbrellas or seeds - 1-2 per jar,

Lavrushka - 1-2 leaves per jar.

For the marinade:

At 1 l. water

salt - 2 tablespoons,

sugar - 1-2 tablespoons,

vinegar 70% - 1 tsp on a 1.5 liter can.

How to cook pickled cucumbers: a recipe

Cucumbers for pickling can be collected in several stages. That is, if you have collected quite a few cucumbers that are good for pickles, put them in the fridge for 1-2 days. More cucumbers will grow up and you will immediately close the larger jar.

Cucumbers carefully wash and fill with cool water for 6-8 hours. They must stand and get some water.

Then, from each cucumber to cut tails, preparing for the tab on the banks.

We sterilize the jars with lids in advance and put spices in each: bay leaves, garlic cloves, dill umbrellas and black peppercorns.

Then put prepared cucumbers on the banks.

Pour cucumbers will be in 3 stages. The first time we pour the banks with ordinary boiling water for 20 minutes.

After 20 minutes, pour the water from the cans into the sink.

Prepare a separate brine from water, salt and sugar. Boil for 2-3 minutes and pour cucumbers a second time and again for 20 minutes.

Then pour the brine from the cans into the pan and re-boil.

Add vinegar to each jar and pour it a third time.

It remains only to roll up the cans with turnkey covers and check for tightness by putting each can on its side.

Delicious will delight you all winter. Delicious are obtained and, which is also easy to make according to our recipe.

Enjoy your meal!

Crisp cucumbers with apple in banks for the winter. Step-by-step recipe with photos

There's a lot cucumber canning recipesbut not every lucky one. We need cucumbers to be crispy, pickle spicy, fragrant.

It would be desirable, that cucumbers would be suitable for salad, and it was just possible to cut it into rings on a plate. There is one option 100%. A little troublesome, because cucumbers will need to be sterilized, but the result will make you very happy in winter. In a jar of cucumbers, you must add a sheet of young horseradish, a white Beer apple and mustard seeds.

For cooking crispy cucumbers with apples, we need - 3 hours, the number of servings - 5.

Ingredients:

1. Fresh cucumbers - 500 grams
2. Pepper bitter, fresh - to taste
3. Garlic - 1 tooth
4. Fresh horseradish leaf - 1 piece
5. Dill umbrellas - 3 pieces
6. Laurel - 3 sheets
7. Pepper Allspice - 4 pieces
8. French mustard - 1 \\ 2 tablespoon
9. White Apple pouring fresh - 1 piece
10. Table Vinegar - 3 tablespoons
11. Salt fine - 2 tsp
12. Sugar or honey - 1 \\ 2 tablespoon
13. Water.

Crisp cucumbers with apple in banks for the winter. Stages of cooking:

Cucumbers for preservation must be chosen carefully. Firstly, they should not be too large, small ones are much more convenient to put tightly in banks, and secondly - the cucumber will be crisp if it is only picked from the bush, it is fresh cucumbers that turn out to be the most delicious, well, he could lie in the fridge for no more . Thirdly - there are special varieties of cucumbers, it is for preservation, they have a thin peel, small seeds, ask the seller.

Put the cucumbers on the table, along with all the spices. Vegetables need to be washed and cut the edges by half a centimeter. It is possible to soak the cucumbers before harvesting in ice water for a couple of hours, if they are not very fresh.

Peel the garlic. Add bitter pepper at your discretion, and the pepper is different, not very bitter, I have enough 6 ringlets, just cut the garlic.

Wash the jar well, if you need steaming, my preservation is well kept in the basement. All greens for preservation, wash and dry. Horseradish leaf, preferably fresh, can be cut into 4 pieces. We put in the bank umbrellas of dill, horseradish, laurel, garlic, bitter pepper, allspice peas, mustard French. Mustard can be added to any that is in the house.

Apple cut into thin strips, it does not matter, you can rub on a grater. Fold in the jar cucumbers with applealternately, but tightly-tight, so that more vegetables climbed.

Canned cucumbers with dry mustard for the winter. Recipe with step by step photos

We used to preserve crispy, savory cucumbers for the winter with the addition of currant leaves, cherries, horseradish, bay leaves. But there is one canned cucumber recipewhich I will share with you today. You can add dry mustard in a jar of cucumbers to make a terrific snack. Pickles for preservation need to be taken small or medium-sized, then it is convenient to get them out of the jar and even before serving you do not need to cut it.

Ingredients for cooking cucumbers with mustard for the winter:

• Fresh cucumbers medium size - 350 grams
• Young carrot - 1 piece
• Garlic - 2 cloves
• Dill young - 5 branches
• Pepper pea fragrant - 3 pieces
• Large salt - 1 teaspoon with a hill
• Sugar usual - 1 teaspoon
• Vinegar 9% - 1 tablespoon
• Drinking water

Canned cucumbers with dry mustard - a recipe

To close the delicious cucumbers, we need only fresh vegetables from the garden. If you have cucumbers already laid or bought 4 days, then you need to fill them for a couple of hours with ice water. I have fresh cucumbers, so I'll just wash them. Carrots add young - it is much more fragrant.

For any preservation, it is necessary to prepare clean cans in an hour, now there are a lot of sterilization options: steamed in a slow cooker, in a microwave, in an oven or an old proven method on a kettle. Choose a more convenient option for yourself. We put fresh dill in the jar, you can also put dill umbrellas, if you already have them. Peel the garlic and also in the jar.

Canned cucumbers with dry mustard. A photo

Salting of home-made cucumbers. Recipe with photos

There are many recipes for pickling cucumbers, each housewife has her own secrets and subtleties, and I am no exception. I suggest to pickle cucumbers with the help of triple pouring. This recipe has taken root in my kitchen because of two things. First, it is not necessary to sterilize the jars, and secondly, the cucumbers are always crispy and tasty.

Ingredients for 2 three-liter jars:

Cucumbers one 8th bucket (about 4-5 kg.)
- 2 leaves of horseradish
- 6 cloves of garlic
- 4 leaves of currant
- 4 cherry leaves
- 2 dill umbrellas
- 4 sprigs of parsley (if there is a root, then you can put it)
- 2 small leaves of mint (but I do not put it - too fragrantly)
- 2 tsp. whole mustard seeds
- 10 black peppercorns

For the marinade in two 3-liter jars:

Water 5 liters
- salt 4 tablespoons with a moderate top
- sugar 6 tablespoons without top
- vinegar essence 2 dessert spoons

Cooking:

Have cucumbers pre-cut "ass", pour cold water and let them stand for a couple of hours, you can leave at night.

Prepare 3-liter jars, wash. At the bottom lay horseradish, currant leaves, cherries, parsley, mint, dill umbrella.

If possible, it is advisable to boil two five-liter pots at once. Fill the banks with boiling water, tightly close the plastic lid. Let stand 5 minutes, then pour the water from the cans back into the pan (DO NOT Pour into the Sink!), Pour the cans with boiling water from the second pan. Meanwhile, put the first pot on the fire, add salt, sugar, vinegar essence. We bring to a boil, do not forget to stir, so that the sugar at the bottom is not burnt. Next, pour the water from the cucumbers, put garlic, mustard seeds, black pepper, and pour the marinade up to the top so that the water runs along the walls of the jar. Cover with pre-boiled lids and twist. Turn the jar upside down and put in a warm place, cover with a blanket and leave for a day. Then we clean in a cool place, cucumbers are ready to eat in a month.

This type of cucumbers pleases all lovers of spicy. To cook sharp cucumbers for the winter there are several ways. Some recipes use small cucumbers, and in others the opposite. The bigger the better. I will share with you these ways.

Recipe 1. Spicy cucumbers in the form of salad

For conservation you need:

3 kg. cucumbers
  - 250 ml. vinegar
  - 800 gr. Sahara
  - 70 ml. vegetable oil
  - 120 gr. coarse salt
  - 2 heads of garlic
  - 1 bag of hot pepper

Rinse the cucumbers thoroughly and cut them into thin slices (this can be done with a grater). Put the chopped cucumbers in a large saucepan and cover with salt. Mix gently with your hands and leave overnight.

The next morning, pour the cucumber juice into a separate container. Add sugar, butter, pepper to it and boil. Remove from heat and add vinegar.

Wash well and sterilize the jars. Put the cucumbers into the sterilized jars. Top thin skichkami chop garlic (a couple of cloves in each jar).

Pour the jars at the very top of the marinade and send to be sterilized. A liter jar needs to be sterilized for 10 minutes from the moment it boils. Roll banks in the winter and send to cool under a warm blanket until the morning.

According to this recipe, you can not sterilize jars with cucumbers, but simply pour them with hot marinade and immediately roll them up (only with sterilization as it is quieter).

Recipe 2. Pickled cucumbers

For conservation you need:

3.5 kg. small cucumbers
  - 4 liters of water
  - 70 ml. vinegar
  - 200 gr. coarse salt
  - 250 gr. granulated sugar
  - fresh tarragon, dill with umbrellas, horseradish leaves
  - 2 heads of garlic
  - Lavrushka and allspice
  - 4 hot pepper
  - currant leaves, oak and cherry

Rinse the cucumbers thoroughly and leave them in cool water for about 5 hours.

Wash the jars well and sterilize together with the lids. In each jar, lay the leaves and greens equally, allspice and laurel, garlic and hot pepper.

Cut tails from each cucumber and put them tightly in jars. On top you can put a little more dill.

Pour water into a large saucepan, add sugar and coarse salt to it and boil. Turn off the heat and pour in the vinegar.

Pour cucumbers with hot marinade, cover with a lid and send to be sterilized for 20 minutes after boiling water.

Immediately roll up for the winter and in an inverted position, leave to cool under a warm blanket until the morning.

Recipe 3. Canned spicy cucumbers

To preserve one 2-liter jar you need:

2 tbsp. lie coarse salt
  - 1 tbsp. honey beds
  - small cucumbers
  - 1 hour lodges vinegar
  - 3 red hot perchins
  - 6 cloves of garlic
  - dill with umbrellas, currant leaves - cloves and peppercorns.

Rinse the cucumbers thoroughly and cut the tails. Wash the jar and sterilize it with the lid. Put dill and leaves, hot pepper and garlic in a jar. After that, lay the cucumbers tight.

Fill the jar with boiling water and leave to cool completely under a covered lid.

After the time has elapsed, drain the water from the jar into a container and boil again. Add salt and honey, cloves and pepper and boil for another 5 minutes.

In the hot marinade, add vinegar and pour them a jar of cucumbers to the top. Roll up for the winter and upside down under a warm blanket, leave to cool until morning.

1 Portion 15 minutes

Description

• 4 kg of cucumbers,
•   1 cup of sugar (this is 250 ml),
•   as much vinegar,
•   the same amount of sunflower oil (refined),
•   2 tablespoons of salt,
•   1 tablespoon of black pepper (do not worry, this is not much),
•   3 non-small heads of garlic.