Preparing tasty canned cucumbers is not as difficult as it seems. In our article you will find practical tips and advice on the preservation of cucumbers, as well as simple recipes blanks. Among them, you will surely choose something suitable.

The important period of the summer season is the harvesting of the grown crop. Of course, every experienced housewife has his own proven and favorite canning recipes. However, it is never too late to try something new. Take note of our recipes for delicious canned cucumbers!

  Canning cucumbers without sterilization

So that canned cucumbers prepared without sterilization do not deteriorate during storage, cans and lids should be well sterilized.

You will need: 1, 5-2 kg of cucumbers, 2 cloves of garlic, 1 sheet of horseradish, 6 leaves of black currant, 2 leaves of cherry, dill umbrella, 2-3 tbsp. salt, 1, 5 l of water.

Cooking. Rinse cucumbers, cut off the tips and soak for a couple of hours. Put the cucumbers in clean jars with spices and washed leaves. In hot water, dissolve the salt, cool and fill with pickle cucumbers. Cover with lids and leave for 2-4 days at room temperature. As soon as the foam appears on the brine, pour it into the pan, bring to a boil and pour the cucumbers. Cover with sterilized lids and roll up.

On a note!  For salting and canning, choose small cucumbers about 8 cm in size with thin dark green peel and black spikes.

  Canning cucumbers without vinegar

For canning cucumbers in jars instead of vinegar, you can use natural juice or fresh sour berries, for example, red currants.

You will need: 1-1, 5 kg of cucumbers, 1/2 kg of red currant berries, 6-8 cloves of garlic, 3 buds of cloves, 10 peas of allspice, dill umbrellas and currant leaves to taste, 2 tbsp. l sugar, 2 tbsp. l salt, water.

Cooking. Rinse cucumbers, berries, leaves and umbrellas, cut cucumbers from two ends. Lay the leaves and umbrellas on the bottom of the sterilized jar, on top tightly lay cucumbers and currant berries (twigs can not pick off). Fill with hot water, cover and leave for half an hour. Then pour water into a saucepan, add salt, sugar, bring to a boil and boil for 5 minutes. Put garlic cloves, pepper, cloves in a jar, cover with hot pickle and roll.

On a note!  The best varieties of cucumbers for salting and canning: Altai, Beregovoi, Vyaznikovsky, Debut, Murom, Nezhinsky. The following hybrids are also distinguished: Prepaid expenseF1, Funny guysF1, GarlandF1, ZasolochnyF1, ZozulyaF1, CourageF1, Parisian GherkinF1, SpringwellF1.

Crystalline citric acid can be used as an excellent preservative. Add it directly to the jar before pouring the marinade.

You will need: 2-2.5 kg of cucumbers, 5 cloves of garlic, 5 peas allspice, 3 umbrellas of dill, black currant leaves and cherries, 1 pod of hot pepper if desired, 8 tbsp. l sugar, 4 tbsp. l salt, 1 tsp. citric acid.

Cooking. Rinse the cucumbers thoroughly, cut off the tips and soak for 2 hours in cold water. Rinse the herbs and place them on the bottom of a sterilized jar with chopped garlic, peppercorns and seeds, cut with hot pepper. Put cucumbers on top and cover with boiling water, cover with a lid and leave for 15-20 minutes. Then pour the water into the pan, add some more water, salt and sugar, bring to a boil and simmer for 5 minutes. In a jar of cucumbers pour citric acid and pour boiling brine, roll up.

Mustard, added when canning cucumbers in one-liter jars, adds a special savory taste and a unique spicy flavor to the finished product.

You will need: 1 kg of cucumbers, 2-3 garlic cloves, 1 tsp. mustard seeds, 1/2 tsp. mustard powder, 4 black peppercorns, 2 allspice peas, 1 bay leaf, black currant leaves or horseradish, dill umbrellas to taste, 1 tsp. 9% vinegar, 2 tbsp. l sugar, 1 tbsp. l salt, 1 liter of water.

Cooking. Rinse cucumbers and soak in cold water for 1-2 hours. Sterilize the jars and place the washed greens, garlic cloves and pepper on the bottom. Then put cucumbers tightly and fill with boiling water. After 10-15 minutes, pour the water into the pan, bring to a boil and refill the cucumbers, leave for another 10-15 minutes. For the marinade, mix 1 liter of water with salt and sugar and boil. Pour the water from the cucumbers, pour the mustard into the jar, pour in the hot marinade and pour in the vinegar. Immediately roll up.

On a note!  The easiest pickle for canning cucumbers consists of water, vinegar and salt. Optionally, you can also add sugar, favorite spices and spices, and vinegar can be replaced with sour natural juice, citric acid or vodka.

Vodka as well as vinegar is a preservative. Try to replace half of the vinegar with vodka, and the cucumbers will turn out not so sharp, without a pronounced vinegar taste.

You will need: 2 kg of cucumbers, 4 garlic cloves, dill umbrella, black currant leaves or horseradish, 5 tbsp. salt, 3.5 tbsp. white wine vinegar, 3.5 st.l. vodka, 2 liters of water.

Cooking. Wash cucumbers and soak in cold water for 1 hour. Rinse the herbs and place them on the bottom of a sterilized jar with garlic. Then pack cucumbers tightly. Mix water with salt and bring to a boil. Add vinegar, bring to a boil and pour in vodka, boil again. Pour pickles in pickle and roll up.

Cucumbers in the preparation perfectly combined with tomatoes. Add a couple more ingredients - and an excellent snack is ready.

You will need: 1 kg of cucumbers, 1 kg of tomatoes, 1 bunch of parsley, 1 tbsp. sugar, 1/2 tbsp. salt, 2 tbsp. 9% vinegar, 2 liters of water.

Cooking. Wash vegetables, dry. If desired, cucumbers and tomatoes can be cut into rings. Place the vegetables in a clean jar with the parsley sprigs. Mix water with sugar and salt, bring to a boil and add vinegar. Pour vegetables over hot marinade, sterilize and roll up.

On a note!  There are two ways to preserve cucumbers - hot, in which you need to boil the brine and pour them prepared and put in a jar of cucumbers, and the cold way, which does not require preparation and boiling the marinade.

For canning cucumbers in a cold way, you do not need to cook a hot marinade, the fruits are marinated practically in their own juice. The ingredients for the brine in this recipe are based on one liter jar.

You will need: 1 kg cucumber, garlic, dill sprigs and parsley to taste, 1.5 tbsp. sugar, 1 tbsp. salt, 4.5 tbsp. 9% vinegar, 4.5 tbsp. vegetable oil.

Cooking. Wash the cucumbers, cut them lengthwise into four pieces and fold them into enameled dishes. Add the washed and chopped greens and chopped garlic. Pour salt and sugar, pour in vinegar and oil, mix and leave for a few hours. Then place the cucumbers in sterilized jars with the juice released and roll up.

We hope our tips and recipes will help you prepare a fresh crop of cucumbers without the hassle!

  Cucumber - one of the most popular vegetables for canning. Canning cucumbers does not require any complicated skills from the hostess, and the rich harvest of cucumbers and their cheapness during the season make you wonder how to manage natural wealth most rationally. The popularity of snacks due to the fact that canned vegetables are suitable for any dish. So pickled cucumbers are a welcome addition to meat, poultry, and ordinary potatoes, and to any side dish.

Pickled cucumbers in jars

Pickled cucumbers for the winter - this is seaming with the use of vinegar. Marinated cucumbers easy. Marinade should be brought to a boil, pour cucumbers in jars and sterilize. In the spin you can add citric acid, spicy greens. Pickled cucumbers are an everyday snack and festive table decoration, especially on the New Year. However, if you try and seriously approach the issue of harvesting, having made a sufficient number of cans of canned cucumbers for the winter, you will not have to wait until the holidays. You can regularly open pickled cucumbers in jars and enjoy their savory taste.

The recipe of pickled cucumbers for the winter

Briefly, we have already described how canning cucumbers for the winter. Let us dwell on some important details. The taste of cucumbers can be shaded and improved with the right supplement. Someone uses black currant leaves, someone adds dill, tarragon and horseradish. However, in many respects it is a matter of taste and habit. Therefore, take the recipe of pickled cucumbers for the winter from the one whose cucumbers you like. You can conduct a "field study" - to make different banks, signing, where and what you put. For the next season you will only have to choose the most successful recipe for pickled cucumbers for the winter.

Cucumber preservation is very popular in Russia. In addition to pickled cucumbers, you can also preserve cucumbers without vinegar. This is a popular one. Salted cucumbers in a cold way - soaked in the cooled brine. Also, cucumbers are pickled in barrels. Choose to your taste! Canning cucumbers for the winter: work hard once, enjoy the whole winter!

Cucumbers are among those garden crops, which have a high yield. Even if you planted only a few rows of cucumbers, the harvest will be so abundant that it will be unrealistic to consume all the fresh vegetables. But, in order to provide themselves with tasty preparations for the winter, cucumbers can be preserved. There are a lot of recipes for winter preparations of cucumbers, and every year new canning options appear, so that each housewife can stock up on preparations to their own taste.

Pickling cucumbers is considered a simple process, but it also has some nuances that should be taken into account. Only if all the details of the process are observed, you will receive a tasty harvesting that can be preserved until the new harvest. The basic rules and simple recipes for canning cucumbers for the winter can be found in this article.

  Canning cucumbers for the winter

Gathering a rich harvest of cucumbers is easy, but to eat all the vegetables fresh is almost impossible, even for a large family. But it’s not necessary to eat the whole crop in fresh form, because cucumbers are quite suitable for making home-made preparations for the winter. The taste of this vegetable is perfectly complemented by various spices and spices, as well as additional ingredients: gooseberry, currant, celery, etc.

There are many recipes for canning cucumbers for the winter. Some of them are simple and suitable even for novice cooks, others require more thorough preparation. We will consider the basic methods of preparing winter blanks of cucumbers at home, and detailed instructions for each recipe will help you choose the one that suits you.

There are several ways to preserve cucumbers. In the past, our grandmothers usually used the salting method, but now marinating is considered more relevant. However, salted cucumbers are not inferior to pickled in taste, therefore, we present each of these recipes.

First of all, one should understand the difference between the canning process itself in pickling and pickling. In the first case, the safety of the vegetable is provided by natural fermentation processes and the release of lactic acid. Therefore, such preparations are recommended to be stored in a cool cellar, on a balcony or in a refrigerator.

Pickled cucumbers remain tasty and crispy thanks to vinegar, which serves as a natural preservative. Such blanks can be stored at room temperature, for example, in the storeroom of a city apartment.

To make it easier for you to decide which method of cooking blanks of cucumbers for the winter is right for you, we will look at each of them in more detail.

  Salty

Pickling cucumbers is a traditional way of preserving the harvest of this vegetable throughout the winter. In the past, cucumbers were salted in large barrels, but now other containers can be used for this purpose, for example, ordinary three-liter jars.

Note:  The main role in successful salting is played by properly selected salt. It is better to take the usual stone, but coarse salt without any impurities. Only in this case the taste of the blank will turn out bright and saturated. It is not recommended to use fine salt, since cucumbers can become soft from it.

There are two main ways of salting: cold and hot. The first method is considered more simple, but you need to store the finished preservation only in the cold (in the cellar or in the refrigerator). In this case, the washed cucumbers are simply laid out on the cans together with the selected spices, filled with cold water and salt dissolved in it, and covered with capron lids. In order for the lids to seal the container tightly, they must be preheated over the hot steam. After this, the workpiece must be simply removed in a cold room. With this method, pickling cucumbers will be ready for use in a month.

The hottest way is more troublesome, but cucumbers with such pickling are more spicy and crispy. As in the previous case, cucumbers need to be expanded in banks, but you do not need to add spices, as they will be included in the brine. To make it, you need to dissolve salt in hot water and add a few umbrellas of dill, horseradish leaves and roots, oak leaves, cherries or currants. Pickle should boil for a few minutes, after which it is still hot poured into cans. Covering containers with lids is not necessary, since the main task is to start the processes of natural fermentation. Banks set in a large basin, which will drain the excess brine, and leave for a week. After this period, add the missing amount of brine to each jar, seal the containers tightly with capron caps and store them in a cool room for storage.

Prepare pickles can be not only in the bank, but also in a large enamel saucepan. To do this, you will need 1 kg of small cucumbers, 2 liters of water, 2 tablespoons of salt and a hill, a few cloves of garlic (from 1 to 3, depending on your preferences), greens and fennel umbrellas (Figure 1).

Salting cucumbers for this recipe is as follows:

1. Cook the pickle:  in hot water, dissolve the salt, give a little boil and cool to room temperature.
2. Laying cucumbers:  cover the bottom of the pan with greens, then lay out the garlic and washed cucumbers. Layers need to alternate until the entire container is full.
3. Fill:  prepared cucumbers pour brine so that the liquid completely covered the vegetables. Cover the blank with a saucer. You can also put a pressure on top so that the saucer does not float up, and all the cucumbers are in brine.
4. Pickling:  Pan with cucumbers need to be put in a dark place. Within a few days you will be able to feast on salted cucumbers, but if you want the vegetables to acquire a more saturated salty taste, leave them for another 5-7 days. In the process, you can try a blank to determine when it will be completely ready.

   Figure 1. Proper pickling of cucumbers

If you think that cucumbers are already salted enough, you can always stop the fermentation process. To do this, it is enough to remove the oppression and the saucer, cover the container with a lid and store in a cool place for storage.

  Lightly salted

Lightly salted cucumbers are considered a seasonal delicacy, because for vegetables to acquire a characteristic taste, it does not take much time. If cucumbers stay longer in brine, they will become just salty, and this is a completely different dish.

But for lovers of salted cucumbers, there is a special recipe that will allow you to feast on your favorite vegetable in the winter. To prepare such a winter harvesting, you will need cucumbers, water, bay leaves, garlic, mustard seeds and black pepper in a pot (Figure 2).

Cooking salted cucumbers for the winter is carried out as follows:

1. Fresh cucumbers need to pour water for 2-3 hours. During this time, their pulp will absorb enough liquid and the winter harvesting will turn out crisp. After soaking the cucumbers you need to thoroughly wash and remove the tails.
2. While cucumbers are soaked, cans and lids can be prepared. First you need to rinse the containers with water and soda, and then sterilize. At the bottom of each jar we place several sprigs of fresh dill, two cloves of garlic and several bay leaves. Then tightly fill the container with cucumbers.
3. Next, proceed directly to the cooking. First you need to boil just clean water and pour cucumbers in jars with it. Billets should be left to cool for 3-4 hours to keep the water warm, but not hot.
4. When the pouring time has passed, you need to drain the water. It will serve as the main for the preparation of the marinade. In order to accurately calculate its quantity, it is better to first pour the water into the floor of a liter jar or measuring cup and only then pour it into the saucepan.
5. After you have drained all the water, you can proceed to the preparation of the marinade. For a liter of liquid, you will need 2 tablespoons of salt, 7 tablespoons of sugar and 150 ml of regular table nine-percent vinegar. All these ingredients are added to the water, give boil and boil for a few minutes.
6. While preparing the marinade, add a teaspoon of mustard seeds and 5 peas of black pepper to each jar.

   Figure 2. Lightly salted cucumbers with mustard for the winter

After that, you just need to pour hot pickles on cucumbers and immediately cover with a lid. Next, you need to turn the jars to all the ingredients evenly mixed. But turning containers upside down is not recommended: if they cool down in the usual position, cucumbers will turn out more crispy.

There are many modern recipes for crisp pickled cucumbers for the winter, but we suggest you to make preservation according to an old recipe, which has not lost its relevance even now.

To prepare the marinade, you will need 5 liters of water, 10 tablespoons of rock salt, 20 tablespoons of sugar and 500 ml of nine percent vinegar. From the spices you will need one leaf of horseradish and laurel, 1 large clove of garlic, 5 black peppercorns and 1 umbrella of dill. If desired, you can add a pod of bitter pepper to the billet (figure 3).

Note:  This amount of marinade is designed for a fairly large number of cucumbers, but if you can not preserve too many vegetables, you can safely divide all the ingredients of the marinade in half.

Cooking crispy pickled cucumbers looks like this:

1. Pour cucumbers with cold water for 8-10 hours and leave so that the pulp absorbs the liquid. After that, the vegetables need to wash and trim the tips.
2. Glass jars for canning can be sterilized or just doused with hot water.
3. In each jar we spread the prepared spices.
4. We put on the fire a large saucepan, pour clean water into it and bring it to a boil. Put a batch of cucumbers in a colander and put it in boiling water for literally 30 seconds. After that, the vegetables immediately lay on the banks. This procedure should be carried out with all cucumbers.
5. Next, you need to cook the marinade, mixing all its components, and distribute hot in banks. Capacity covers with lids and leave for 5 minutes.
6. After that, the brine is poured into a saucepan, boiled again and again poured into banks. This procedure must be repeated three times.

   Figure 3. Steps of cooking crispy pickled cucumbers

Next, banks just need to tightly close the lids, turn upside down and leave to cool at room temperature. Such cucumbers are very tasty and crispy. If you like a more savory taste, you can take more horseradish, garlic or pepper.

  Cucumber preservation: stages

Modern housewives prefer to preserve and pickle cucumbers, whereas in the past this vegetable was mostly salted in barrels or other large containers. This is explained solely by the convenience of storing winter preparations in banks, but if you have a suitable container and place for storing it, you can always pickle cucumbers, cabbage or other vegetables.

The preservation of cucumbers for the winter includes several important steps that concern the preparation of the vegetables themselves, as well as the cans in which they will be stored. The preparatory stages cannot be ignored, since the duration of storage of the blanks will depend on this.

  Preparation of cucumbers and cans

At first glance, it seems that absolutely any cucumber can be rolled into a jar. This is partly true, but the result of this canning may not be at all what you expected.

Note:  For salting and canning, only special varieties are suitable - with large pimples and black spikes. Small cucumbers with white small pimples are suitable only for fresh consumption.

If you have a very large crop of cucumbers, you can still make a harvest from them, but it is important to consider that they are suitable only for canning in the form of salads with other vegetables. In addition to the variety, it is important to choose the right cucumber and optimum ripeness. The overripe fruits of a yellowish or brown shade are not suitable for winter harvesting, because their skin is too firm and the flesh is loose. But throw away such cucumbers should not be: they can be peeled, grated and used as a basis for the preparation of brine.

Medium sized cucumbers are considered suitable for canning, ranging from 7 to 9 cm in length. Fruits of smaller size to harvest for the winter does not make sense, since they have not yet acquired the characteristic taste and aroma. The only exceptions are pickles and gherkins, which can be preserved very small (Figure 4).

   Figure 4. Vegetable preparation stages

There are other nuances of preparation that will help make delicious winter preparations of cucumbers:

1. The washing up:  All fruits should be gently rinsed. To do this, it is better to use a soft cloth or sponge, but not a brush, because it can damage the delicate skin of vegetables.
2. Soak:  after washing the cucumbers, be sure to soak in cold water. 2-3 hours will be enough for a crop harvested from your own vegetable garden, and soaking time for purchased cucumbers is 7-8 hours, but if you have the opportunity, you can leave the vegetables in cold water and overnight. Soaking is necessary so that the fruit absorbs as much moisture as possible, and during storage no voids form in their pulp. Because of this, the cucumbers will be juicy and crispy.
3. Preparation of tanks:  in the past, cucumbers were salted and preserved in large barrels and three-liter jars. But such containers are relevant only for large families. If your family consists of only three people, a liter or half-liter can will suffice.

In addition, you need to prepare in advance the spices that will give the blank a special taste and aroma. In this sense, the modern market provides a wide scope for imagination, but many prefer to use old proven recipes, adding currant leaves, cherries, horseradish or oak, pieces of horseradish root, garlic, mint and mustard to cucumber jars.

Sterilization of cans is a mandatory step in canning cucumbers. The fact is that these vegetables are not taken to be sterilized along with the pickle, since in this case the cucumbers will simply cook and will not be juicy and crispy.

To properly prepare the banks, they must first be washed. For this purpose it is better to use not chemical detergents for dishes, but ordinary soda. It perfectly washes dust and small dirt, without leaving a chemical film on the surface of the glass. The jar is simply rubbed with soda, then rinsed with warm water and dried. Further containers need to be sterilized. To do this, you can use any convenient method: warm the jars over the hot steam from the pan or kettle, or ignite in the microwave for 10-15 minutes (Figure 5).

   Figure 5. Can sterilization methods

If you close a lot of blanks, you can use an ordinary oven. In it you need to put the banks and only then turn on the oven. The temperature inside will rise gradually, so the glass will not burst from the differential indicators. The duration of sterilization in the oven should be 20-25 minutes. During this time, you can boil in a separate saucepan lids, which also require sterilization.

  How to roll cucumbers for the winter in banks

Canned cucumbers in jars can be hot and cold. For this you need salt, water and favorite spices. In the case of vinegar, pickling can be done only in a hot way.

Note:  It is better to use only ordinary rock salt without impurities. Only she gives vegetables a bright taste. As a rule, a liter of brine will need a little more than 2 tablespoons of salt.

If you use the hot method, dissolve salt in water, add oak leaves and currants to it, as well as a few umbrellas of dill and horseradish root pieces. The brine must be boiled and let it boil for a few minutes. After that, the finished liquid should be poured cucumbers, laid out in banks and left undone for a week, leaving them in a dark place at room temperature. The remains of the brine also need to be saved. After a week, when part of the brine evaporate, the missing amount of liquid needs to be poured and hermetically sealed cans.

Cucumbers, harvested for the winter in a cold way, can only be stored in the refrigerator or in a cool cellar. For this preparation, you need to put the washed and prepared cucumbers in jars and add your favorite spices in them. Salt is simply mixed with cold water and pour the mixture of jars of vegetables. Next, the containers need to be sealed with plastic caps, preheated in hot water. Banks with blanks should be put in a dark cool place: the vegetables will be ready for use in a month, but it is better to let them stand until winter.

  Canned Crunchy Cucumbers

The main purpose of canning cucumbers for the winter is to keep vegetables crunchy, giving them a rich spicy taste and aroma.

To make such a billet for the winter, you will need small cucumbers for canning, three cloves of garlic, one medium-sized carrot, several branches of dill and parsley umbrellas. Also prepare the spices: 5 black peppercorns, two cloves, three allspice of peppers, a few currant leaves and laurel (Figure 6).

Separately, it is necessary to prepare the components of the marinade. Its quantity will depend on the volume of cucumbers. On average, a liter of water needs a tablespoon of salt with a slide, two tablespoons of sugar and an incomplete teaspoon of vinegar essence (70%).

Crispy pickled cucumbers are prepared as follows:

1. Cucumbers need to gently wash and soak in cold water for several hours, so that their pulp absorbs moisture.
2. Banks must be cleaned and sterilized in a convenient manner. After that, all the leaves and spices need to be expanded into containers. Garlic is laid out with peeled teeth, and peeled carrots are laid out in small cubes.
3. Each jar is densely filled with cucumbers, adding to them garlic and carrots (one carrot and three cloves of garlic will be enough for one container).
4. Pure water without salt, sugar and vinegar is brought to a boil and pour cucumbers into boiling liquid. Banks with boiling water and vegetables should stand for 10 minutes, after which the water should be drained and repeat the procedure.
5. The third time, the water should already be boiled with the ingredients of the marinade, but the vinegar essence should be added at the very end. When the mixture boils, cucumbers are poured over it and immediately the cans are covered with lids.

   Figure 6. Marinating Crisp Cucumbers

After that, the containers should be turned upside down so that all the vegetables are evenly soaked with marinade. Banks should be wrapped with a blanket and left in this position for a day. During this time, the tanks will cool down and they can be hidden in the pantry.

  Preservation of cucumbers without sterilization

Not all housewives like to sterilize winter preparations, because this process requires a lot of time and effort, and in the process of sterilization itself it becomes too hot in the house. Fortunately, cucumbers belong to those vegetables that can easily be rolled up into cans without the tedious process of sterilization (Figure 7).

The recipe for canned cucumbers without sterilization is very simple. His main secret is in the right marinade. For a liter of water, you will need 2 tablespoons of salt, a tablespoon of sugar and 2 tablespoons of ordinary table vinegar 9%.

Marinating cucumbers without sterilization is as follows:

1. Pure cucumbers soaked in cold water for 2-3 hours, and then rinsed again with running water.
2. Put spices on the bottom of clean sterilized cans. On liter capacity you will need up to 5 grains of black pepper, 2 cloves of garlic, an umbrella of dill, a few sprigs of dill. You can also add a few leaves of basil.
3. Each jar is filled with cucumbers, laying them tightly to each other.
4. Next, proceed to the preparation of brine. Add salt and sugar to the water, bring to a boil and boil for two minutes. While the pickle is hot, they need to pour cucumbers in jars.
5. Banks are covered with lids, wrapped and left for 10 minutes.
6. After that, you need to drain the brine into one container, bring to a boil again and boil for 3-4 minutes. After that, turn off the fire, add vinegar to the marinade and pour the jar of cucumbers with the mixture.

   Figure 7. Canned vegetables without sterilization

After that, containers should be rolled up, turned upside down and wrapped. When the blanks have cooled, they can be transferred to the storage room. Despite the fact that this recipe does not include sterilization, such cucumbers are stored just fine.

  Preservation of cucumbers: savory recipes for winter

Many housewives love to preserve not ordinary cucumbers, but savory vegetables, which will be an excellent addition to the dishes. You can use garlic or hot peppers to make the preparations sharp, but there are also more modern recipes, of which chili ketchup acts as a component.

Cucumbers, canned with such ketchup, have pronounced spiciness and serve as an excellent winter snack. Despite the fact that the vegetables are heat treated, they remain crispy, and ketchup gives them an original taste and aroma.

  Cucumber Chili Cucumbers

Canned cucumbers with chili ketchup is easy. Having tried such a preparation only once, you will make such preparations annually, because the finished vegetables really have an unusual taste (Figure 8).

Note:  It is better to preserve such cucumbers in one-liter jars. So you will be sure that vegetables of any size will enter the container. In addition, it is better to cut cucumbers into 4 parts. So they are much better soaked in hot sauce, but at the same time remain crispy.

On one liter jar, you will need cucumbers themselves, one or two bay leaves, a few peas of black pepper and garlic. Chilli ketchup (300 grams), water (1 liter), vinegar 9% (300 ml), salt (1.5 tablespoons) and sugar (200 grams) are marinade ingredients.

First of all, you need to pour cucumbers with cold water and leave for 30 minutes. After that, the vegetables need to be washed and cut off the tips. Sterilized jars are filled with spices, putting out 2 cloves of garlic, 5 peas of pepper and bay leaf in each. After that, lay out the cucumbers. If you can preserve small vegetables, you can lay them out entirely. If the fruits are large enough, it is better to cut them lengthwise into four parts.

Next, proceed to the preparation of the marinade. All its ingredients must be mixed in one saucepan, mix thoroughly and bring to a boil. It is important that the number of components listed above is designed for 3 liter jars. If you can preserve more vegetables, then the amount of marinade should be more. When the marinade is ready, it is poured into cans, the containers are covered with lids and sterilized. For a 1-liter jar, the sterilization time is 10 minutes, but if you use larger volumes, the sterilization time should be longer.

   Figure 8. Winter harvesting with chili ketchup

After that, you just need to hermetically seal the cans with lids, turn them upside down and allow to cool at room temperature without wrapping them.

  Pickling cucumbers for the winter

The salting process is significantly different from canning or pickling. In the case of pickling, the preservation of the vegetable is due to the processes of natural fermentation and the release of lactic acid, whereas during marinating the preservation of vegetables is provided by hot water and acetic acid (Figure 9).

Cooking pickles for the winter is very simple. It is necessary to wash the cucumbers in advance and pour them with cold water. In the meantime, prepare and sterilize the jars. To do this, it is better to take three-liter containers: even after opening cucumbers in jars, it can be kept in a refrigerator for a long time.

The procedure for salting cucumbers for the winter will be as follows:

1. Cucumbers and favorite spices (black and allspice peas, bay leaves, dill umbrellas, currant leaves, cherries and oak) are packed into prepared banks.
2. Cooking brine: for this in cold water you need to dissolve the salt. On average, per liter of fluid you need three tablespoons of salt without a slide. The amount of marinade is determined individually, depending on the number of cans.
3. The resulting liquid is poured cans and cover them with plastic covers.
4. Banks are left at room temperature so that fermentation processes begin inside the tanks. Since the pickle will flow out of the cans during the process, a large basin or pallet must be placed in advance.
5. After three days, the banks are topped up with brine so that the liquid reaches the top of the neck. After that, the banks should be wiped with a clean cloth, tightly covered with lids and sent to storage in a cellar or other dry, dark and cool place.

   Figure 9. Cucumber pickling options

Close the pickles need only kapron lids, as tin does not allow enough air inside, and fermentation processes that occur actively in banks, can disrupt such a cover.

A simple recipe for delicious crispy cucumbers for the winter is the author of the video.

The dream of every hostess. To achieve the desired result, very many of them have to go through a difficult path of trial and error. But in fact, it is not difficult to cook pickled cucumbers for the winter for crunching, you just need to know a few important secrets.

For example, in order for pickled cucumbers to be tasty and crispy, they must be young, with thin skin and dark pimples, small (7-8 cm) and collected no later than a day before pickling. Better, of course, if it will be cucumbers from your garden. But if this is not possible, take proven cucumbers on the market. Before pickling, cucumbers should be soaked from 2 to 6, or even up to 8 hours (depending on the recipe) in cold water, changing it often. Moreover, the colder the water will be, in which cucumbers will be pre-soaked, the more crisp will be the result.

Proven Pickled Cucumber Recipes

Spices also need to be treated with due attention. For example, you should not put a lot of garlic, cucumbers will be soft. But put a clove, allspice, black currant leaves and bay leaf as desired, they will not affect the result. You can add other spices, if they are provided by the selected recipe. That's all. Choose a recipe, since we have found a lot of them for you, follow all the steps indicated in the recipes, and delicious pickled crispy cucumbers will dilute your cozy “cellar” with all kinds of preparations with your presence.

Crispy pickled cucumbers (method №1)

Ingredients (per liter jar):
  2 kg of small cucumbers,
  2 cloves of garlic,
  1 carrot,
  1 umbrella of dill,
  1 sprig of parsley,
  1 tsp acetic essence.
  For the marinade:
  1 l of water
  1 tbsp. salts (with a slide),
2 tbsp. Sahara,
  5 black peppercorns,
  3 cherry leaves,
  3 buds cloves.

Cooking:
  Soak cucumbers in water for 6 hours, then put in jars with garlic, carrot, dill and parsley. Pour boiling water over cups of cucumbers and leave for 10 minutes. Drain and refill boiling water again, then add sugar, salt, spices, leaves to the merged water and let it boil. Pour the cucumbers with the marinade, add 1 tsp to each jar. vinegar essence, roll up and wrap to cool.

Cucumbers "Fragrant" (method number 2)

Ingredients for 1 l jar:
  cucumbers,
  1 onion,
  1 clove garlic,
  5 allspice peppers,
  1 bay leaf.
  For brine:
  500 ml of water
  4 tsp. Sahara,
  2 tsp. salt,
  4 tsp. 9% vinegar.

Cooking:
  Wash the cucumbers thoroughly, trim the tips and soak for 3 hours in cold water. In a jar at the bottom lay the spices, chopped onion rings, garlic. Then put cucumbers in a jar. Boil the brine, fill them with cucumbers and sterilize the jars for 10 minutes. After that roll, turn and wrap.

Marinated cucumbers (method number 3)

Ingredients (3 l jar):
  1.8 kg of cucumbers,
  2 dill umbrellas,
  1 sheet horseradish,
  3-4 cloves of garlic,
  6-7 black peppercorns,
  2 currant leaves,
  6 tsp. Sahara,
  3 tsp. salt,
  5 tbsp. table vinegar.

Cooking:
  Wash the greens and cucumbers under running cold water. Put the greens, chopped garlic and pepper into small pieces at the bottom of the prepared jars. Then put cucumbers tightly in a jar, add salt, sugar and vinegar directly to the jar and pour cold water. Then put a jar of cucumbers in a pan with cold water and bring to a boil over low heat. After 2-3 minutes from the moment of boiling the banks roll up. Cucumbers at the time of rolling must necessarily remain green. Banks flip, cover and leave to cool.

Crispy pickled cucumbers with grated horseradish and tarragon

Ingredients (per liter jar):
  little cucumbers,
  2-3 sprigs of parsley,
  2 cloves of garlic,
  2 cherry leaves,
  1 sweet pepper ring,
  horseradish leaves, dill, tarragon, hot pepper - to taste.
  For marinade (per 500 ml of water):
  30 grams of sugar.
  40 grams of salt.
  Bay leaf,
  bell pepper,
  70 ml of 9% vinegar.

Cooking:
For this recipe, select small cucumbers (no more than 7 cm) without defects, bitterness and voids inside. Wash them and soak for 3 hours in cold water, then rinse with running water and cut off the tips on both sides. At the bottom of 1 l of cans lay the leaves of cherry, horseradish, dill, parsley, peppers, garlic and tarragon. Fill the jars with cucumbers, fill with boiling water and leave for 20 minutes, then repeat this procedure. Prepare the marinade by adding everything except vinegar to the water (add it when the water boils). Pour cucumbers with boiling marinade and roll up banks.

Lemon Cucumbers

Ingredients (3 l jar):
  1 kg of cucumbers,
  2-3 cloves of garlic,
  1-2 bay leaves
  2 tbsp. dill with seeds,
  1 tbsp. chopped onions,
  1 tsp horseradish
  1 l of water
  100 g of salt
  1 tbsp. Sahara,
  1 tbsp. citric acid
  several peas black pepper.

Cooking:
  Wash cucumbers thoroughly, cut off the tips and soak in cold water for 3 hours. At the bottom of a 3 l jar, put dill, bay leaf, horseradish, onion, garlic and peppercorns. Then in a jar tightly put the prepared cucumbers. Pour water into the pan, add sugar, salt, citric acid to it, bring to a boil and pour cucumbers in a jar with this boiling marinade. Cover the jar on top with a pre-sterilized lid and sterilize the jars of cucumbers in boiling water for 15-20 minutes. Roll up and leave to cool at room temperature.

Crispy Pickled Cucumbers in Apple Juice

Ingredients (3 l jar):
  small cucumbers (how many will go into the jar),
  2-3 black peppercorns,
  1 umbrella of dill,
  1 sprig of mint,
  1 currant leaf,
  2 buds carnation.
  For the marinade:
  Apple juice,
  salt - 1 tbsp. 1 liter of juice.

Cooking:
  Scald the cucumbers with boiling water and trim the tips. At the bottom of each of the jars, place a leaf of currant, mint, add spices and fill the jars with cucumbers, and then fill them up to the top with boiling marinade made from apple juice with salt. Sterilize the jars, almost completely immersed in boiling water, for 12 minutes from the moment of boiling, but no more, otherwise your cucumbers will not get crispy. When the time is up, roll up the jars with lids, turn them over and wrap them up, leave them in this form until they cool down completely.

Pickled cucumbers with bell peppers, basil and coriander “Hrum-Khrumchiki”

Ingredients (3 l jar):
500-700 g of cucumbers,
  3-4 sweet peppers,
  3-4 cloves of garlic,
  1 umbrella of dill,
  1 horseradish root,
  2-3 sprigs of basil,
  1 tsp coriander seeds.
  4 peppercorns,
  3 peas black pepper.
  For the marinade (per 1 l of water):
  4 tbsp. salt,
2 tbsp. Sahara,
  3 tbsp. 9% vinegar.

Cooking:
Wash the cucumbers and cut the tips, peppers from the seeds and cut into 4 pieces. At the bottom of the prepared jar, place the dill, garlic, basil and peeled horseradish root. Then put the cucumbers and peppers into the jar. For the marinade, add salt and sugar to the water, bring to a boil, remove from the heat, add vinegar and fill them with jars of cucumbers. Cover and leave for 15 minutes. When the time is up, drain the marinade and bring it to a boil again. Add coriander, bell pepper to the jar and fill the contents of the jars with hot marinade. Roll up, turn upside down, and the next day, clean in a cool place.

Crispy cucumbers marinated with mint leaves, onions and carrots

Ingredients:
  2 kg of cucumbers,
  1 small head of garlic,
  1 small onion,
  1 medium carrot,
  4 leaves of horseradish, cherry, currant,
  1 sprig of dill with an umbrella,
  3 sprigs with leaves of young fresh mint,
  1.2 liters of water
  3 tbsp. salts (without top),
2 tbsp. Sahara,
  3 tbsp. fruit vinegar.

Cooking:
  Pick cucumbers of the same size, wash them, cut off the tips and soak in cold water for 5-6 hours. At the bottom of dry sterilized cans, put cherry leaves, currants, horseradish and mint, garlic cloves and sliced ​​carrots. There, in a jar, put cucumbers, tight, to the very top. On cucumbers spread onion, chopped into rings, and on the onion - dill. Dissolve sugar and salt in water, let the water boil and pour cucumbers twice with this brine, and pour vinegar into the merged brine for the third time, let boil and add a little water. Pour the cucumbers with this pickle, roll up the lids, turn them over and leave for 5-6 hours. And only then store for storage.

Cucumbers sour-sweet "In Bulgarian"

Ingredients (per liter jar):
  cucumbers,
  1 umbrella of dill,
  1 sheet horseradish,
  1 sprig of carrot tops,
  5 allspice peppers,
  1 clove garlic,
  water,
  1 tsp salt,
  2 tsp. Sahara,
  50 ml of 9% vinegar.

Cooking:
Soak cucumbers for 1-2 hours in cold water. Put dill, horseradish leaf, carrot tops, black peas and a clove of garlic into each jar. Add vinegar. In cucumbers, cut off the tips and put them in jars. Fill jars of cucumber with cold water (preferably filtered). Add salt and sugar to each jar. Put the jars in the container and fill it with cold water on the hanger cans. Put on the fire, bring water to a boil and sterilize the jars for 5-7 minutes from the moment of boiling. Banks during sterilization loosely cover with lids. After that, roll up the cans, turn them over and cool them to room temperature without wrapping them. After cooling, put the jars with cucumbers in the refrigerator for a few hours (you can overnight), and then put them in storage.

Marinated Crispcucumber "Coniferous flavor"

Ingredients (3 l jar):
  1 kg of cucumbers,
  4 young sprigs of pine (5-7 cm).
  For the marinade (per 1 l of water):
  2 tbsp. salt,
  1 tbsp. Sahara,
  ½ stack 9% vinegar.

Cooking:
  Wash cucumbers, cut off the tips, pour boiling water and then ice water. At the bottom of the prepared jar, place half of the pine twigs, then put tight cucumbers, and between them put the remaining pine twigs. Put sugar and salt in water, bring it to a boil and immediately remove from heat. Fill the jars with cucumbers to the brim with boiling water, cover with a lid and leave for 15-20 minutes. After that, pour the marinade back into the pan, bring to a boil, pour in the vinegar, stir and pour the cucumbers with hot marinade. Roll up the cans, turn them upside down, wrap them up and leave them for 2 days. Then store in a cool place.

Oak Leaf Crunchy Cucumbers

Ingredients (per 10 1 l cans):
  5 kg of fresh little cucumbers,
  10 cloves of garlic,
  10 umbrellas of dill,
  10 leaves of black currant,
  10 oak leaves,
  5 small horseradish leaves,
  30 black peppercorns,
  30 grains of allspice,
  10 tsp. corn mustard,
  2.4 liters of water
  3 tbsp. salt,
  5 tbsp. Sahara,
  150 ml of 9% vinegar.

Cooking:
  Wash cucumbers well and soak in cold water for 4-6 hours. Put spicy greens, black and allspice, garlic cloves and mustard into clean and sterilized jars. Top tightly and neatly lay cucumbers. For the marinade, pour water into the pan, add sugar and salt, let boil, turn off the heat and add vinegar. Pour the cucumbers in the jars with the cooked marinade, cover them with a lid and sterilize for 5 minutes from the moment of boiling. Then roll up, turn over and let cool slowly.

Marinated Crunchy Cucumbers with Oak Bark

Ingredients (per liter jar):
  small cucumbers,
  2 cloves of garlic,
  ½ leaf horseradish,
  1 umbrella of dill,
  2 cherry leaves,
1 black currant leaf,
  3-4 black pepper peas,
  3-4 peas allspice,
  ½ bitter pepper,
  ⅓ tsp oak bark,
  1.5 tsp salt,
  1.5 tsp Sahara,
  30 ml of table vinegar.

Cooking:
  Soak the cucumbers in cold water for 5-6 hours. Spread on the banks spices, oak bark and cucumbers. Fill the contents of the cans with boiling water, let stand until the next water boils. Drain the first water and pour the second water in the cucumbers, and again let them stand a little. After the second time, drain the water, add salt, sugar and vinegar directly to the jars, fill the jars with fresh boiling water and roll up.

Pickled gherkins with cinnamon

Ingredients (3 l jar):
  cucumbers - how many will enter the bank,
  15 carnations,
  6 bay leaves,
  3-4 cloves of garlic,
  1 tsp ground cinnamon,
  black and allspice peas,
  1 small pod of bitter pepper,
  1.2-1.4 liters of water
  2 tbsp. salts (without top),
  2 tbsp. sugar (no top),
  1 tbsp. 70% vinegar.

Cooking:
  Soak the cucumbers for 6-8 hours, cut the tips, scald with boiling water and, putting in sterilized jars, pour boiling water for 20 minutes. Then drain the water and bring to a boil again. Pour salt, sugar, cinnamon, spices, garlic, hot pepper into a jar of cucumbers, add boiling water, add vinegar to the jar, roll up and wrap.

Prepare the pickled pickled cucumbers according to our recipe and with pleasure crunch the winter not only with snow on the street, but also with tasty cucumbers at the table.

Good luck!

Larisa Shuftaykina

The active fruiting of a cucumber begins in July, therefore in the summer lunar calendar of the gardener you can find information on the most favorable days for the preservation of this vegetable.

In modern housewives, some time after the preparation of the preservation of vegetables, often there are troubles with banks harvested for the winter. This and the occurrence of unpleasant odors from vegetables from an open can; the appearance of mold that infects vegetables with putrefactive processes; fermentation can begin for no reason, as a result of which lids fly off the cans.

In order to avoid such incidents, you need to know the basic rules for the preservation of cucumbers, which have been tested for many centuries:

• it is better to salt cucumbers in the morning on the waning moon at the end of the month;
• you cannot pick vegetables on full moon days;
• to get crispy cucumbers without voids inside, you need to harvest them on the same day, as soon as they are gathered from the ridges;
• begin to engage in blanks for 5-6 days on a new moon, then, to finish the work before the appearance of a new moon;
• cucumbers will be empty and soft, if you prepare them in the last quarter of the moon.

5 popular methods of harvesting cucumbers for the winter, time-tested

Canned cucumbers with tomatoes

• 0.9 kilograms of cucumbers with a length of up to 10 centimeters
• 0.9 kilograms of small red plum tomatoes or round shape
• pod of red or green hot pepper
• 3 Dill Umbrellas
• 3-4 garlic cloves
• horseradish sheet

Ingredients for pouring:

• 1200 grams of water
• 72 grams of salt
• 30 grams of sugar
• 70 grams 6% vinegar

Recipe:

1. Fresh cucumbers are soaked in cold water for 6 hours, while you need to change the water twice - fresh.
2. Dill and garlic cloves are placed on the bottom of the prepared container. Also cut a strip of horseradish in strips five centimeters wide and cut pepper pods along.
3. On top of the condiments lay layers of cucumbers and tomatoes. To give a beautiful view, in a jar of vegetables, you can add thin circles of carrots.
4. Vinegar is added, boiled again.
5. The container with the contents is poured with boiling brine, covered with a lid and pasteurized for a quarter of an hour.
6. After sterilization, the jar is rolled and placed upside down until it is completely cooled.

Fragrant cucumbers "like a barrel"

Ingredients for filling a three-liter jar:

• 2000 grams of cucumbers
• garlic head
• 3 dill umbrellas
• horseradish sheet
• 5 cherry leaves
• 5 currant leaves
• bitter pepper pod

Ingredients for pouring:

• 1500 grams of water
• 60 grams of salt
• 3 peppercorns
• laurel leaf

Recipe:

1. Cucumbers are soaked for two hours in ice water.
2. The jar washes with soda and sterilized over hot steam.
3. All spices are placed on the bottom of the container, cucumbers are laid on top, as tightly as possible. A burning peppercorn lays in the void near the neck.
4. For brine, salt is poured into the water, laurel and allspice are placed. Boil until the salt is dissolved and poured into a jar of cucumbers.
5. Tara is covered with a lid and left for three days. It is necessary to put a rag under the jar, as the froth will be stormy.
6. After three days, the liquid is drained into a saucepan, boiled for five minutes and poured back into the jar.
7. Tara rolls and wraps up to cool the bottom.

The cooking season is July, August.

Cucumbers with sweet pepper in Polish

Ingredients:

• on 5 kilograms of cucumbers and sweet pepper
• 0.2 kilograms of dill
• 3 heads of garlic
• 20 black peppercorns

For ten liters of filling of salted cucumbers it is necessary to take 0.3 kilograms of salt, and for salty ones - 0.6 kilograms of salt. Salt is taken according to the preference of the hostess.

Recipe:

1. Cucumbers are presoaked in cold water for four hours.
2. In a large container, on the bottom laid dill, pepper, chopped in half garlic cloves.
3. Cucumbers are placed on top of the spices.
4. Salt water is boiled until all the salt has dissolved.
5. Cucumbers are poured with boiling brine, covered with a napkin and left under pressure for a couple of days.
6. Two days later, the peppers are cut off from the peppers and the seeds are removed. The pods are stacked on top of the cucumbers. The pickle should cover the pepper with cucumbers, so if it is not enough, you need to pour fresh (per liter of water, take 30 or 60 grams of salt, boil, cool and pour into filled containers).
7. From above, the pepper is covered with a napkin and left under the yoke for another three days. When mold appears, it should be carefully removed, the pressure should be washed, the cloth should be changed.
8. When the right time has passed, the cucumbers with pepper are rinsed under running water, laid out on clean cans.
9. The liquid is filtered and poured over the banks with cucumbers.
10. Filled with vegetables and brine, the container is sterilized for at least 15 minutes, plugged and removed to cool.

The cooking time is August.

Lightly salted cucumbers with citric acid.

Ingredients:

• cucumbers are taken in as many as they will go into 4 three-liter banks
• 8 cherry leaves
• 8 currant leaves
• horseradish root
• 8 cloves of garlic
• 12 peppercorns
• greens or dill umbrellas
• for brine to six liters of water - 120 grams of salt, 360 grams of granulated sugar, a bag of citric acid

Recipe:

1. Cucumbers are soaked in cold water for about six hours. They are folded into an enamel basin and filled with boiling water for half an hour.
2. On 4 three-liter jars are laid out leaves, dill, chopped horseradish root, garlic and pepper.
3. On top of the spices cucumbers are packed tightly.
4. Water for brine is poured into a bulk pot and put on fire. Then sugar and salt dissolve in it, boil for ten minutes.
5. After that, under the boiling pot, the gas is reduced to a minimum, and citric acid is poured into it in small portions. When the marinade stops foaming, it is poured into cans of cucumbers.
6. The container is sealed with lids and covered upside down to cool completely.

Tender cucumbers with mustard

Ingredients:

• two tablespoons of mustard powder
• 4000 grams of cucumbers
• 180 grams of sugar
• 200 grams 6% vinegar
• 190 grams of vegetable oil
• tablespoon of black pepper
• 110 grams of salt

Recipe:

1. Pre-soaked cucumbers are cut lengthwise into quarters and laid out in a large saucepan.
2. Salt, pepper, sugar, mustard powder are poured into cucumbers, vinegar and vegetable oil are poured. Everything is mixed up and set aside for six hours.
3. Then the vegetables are laid out in half-liter jars and poured the resulting marinade.
4. The container with contents is sterilized within 40 minutes.
5. Banks are clogged and covered up to full cooling.

The cooking season is July.

Favorite recipes for harvesting cucumbers for the winter are often passed down from generation to generation.

Often proven recipes are enriched with new ingredients to improve taste, but the rules for salting remain the same:

• for blanks taken only rock salt. Many housewives will not answer the question: why they do not recommend using this kind of boiled and iodized salt;
• vegetables should be soaked in spring, well or rainwater, because chlorinated tap water is not suitable for this purpose;
• the leaves of oak or horseradish (also horseradish root itself) impart density to the harvested cucumbers, and they remain crispy, with no voids inside;
• it is recommended to use only unripe vegetables, without large seeds and voids inside, as large cucumbers will be soft;
• seasonings for the preservation of cucumbers, there are different, each of which can give a characteristic taste or aroma of the finished dish.

A detailed recipe for the conservation of cucumbers (video)

Cooking according to recipes, you can use different formulations of spices, which more suit the taste of the hostess. But how much to take the seasonings that are not included in the recipe - the mistress herself decides.

In any case, it is desirable to adhere to common sense. Our grandmothers could, for example, not preserve for 40 days after someone died, also on church holidays. However, if you fully trust the signs of conservation, you have the right to comply with any of them. After all, this does not mean that you need to fully obey them and not try anything new, is not it?