Absolutely irreplaceable preparation, without which no mistress can do -, recipethe preparation of which each mistress has her own and, at times, is inherited in the family. And how can you do without their relatives? After all, neither vinaigrette, nor traditional olivier, and many other salads without cucumbers can not be cooked.

This is not only a great snack on the festive table, but on weekdays the usual fried potatoes with cucumbers are wonderfully good. Whereas before, cucumbers were mainly salted, now they are still pickled and canned to every taste: to whom it is fresher, to whom it is sharper. And in liter cans it is very convenient to harvest them: they ate right away, and we do not clutter up the refrigerator with a three-liter huge.

How to cook crispy cucumbers for the winter in liter jars

The most important thing when pickling or canning cucumbers is to choose the right raw material. Those who grow them in the garden themselves probably know such subtleties and plant varieties universal, or specially designed for pickling. The pimples on the fruits have black spines. Varieties with white spikes and smooth long-fruited canning are not suitable. They are intended for fresh salads, and in the bank they can simply spread out, and you will not expect any crunch from them.

In addition, the fruits should not be overgrown. The ideal size is 10-12 centimeters. From smaller ones - pickles - are obtained.

The fruits should be fresh, ideally picked on the same day, but if you take cucumbers in the market and are not sure about it, then it is better to soak them previously thoroughly washed for 3-4, or maybe up to eight hours.

But in the latter case, the water will need to be changed 1-2 times. After soaking, the fruits are washed and the tips are usually cut off for better penetration of the brine or marinade. On this preliminary preparation, common to most recipes, ends. Now let's see how to prepare cucumbers for the winter crispy in liter jars,  golden recipes  the preparations of which will be given below.

Cucumbers for the winter crispy in liter jars: recipe

To begin with, consider pickled cucumbers, because it is with them that you get the most delicious vinaigrette, pickle or hodgepodge. But to save pickles without sterilization in a city apartment is almost impossible. To do this, you need a cellar, but not everyone has it. Therefore, first pickle the cucumbers in a large container: a bucket or pan with a capacity of 10 liters or in cans of 3 or 5 liters.

Preliminary preparation of the fruits described above. In addition to the actual cucumbers, you will need the so-called pickling bouquet. Grandmothers in the market often sell stalks with dill inflorescences, sprigs of cherries and currants, horseradish leaves. In addition, it is nice to add oak leaf or grape, if possible, as well as peeled horseradish root.

Optionally, you can use fresh herbs of dill, parsley, celery, tarragon. And of course, spices: black pepper or a mixture of peppers, allspice, garlic.

Tanks in which salting will be done must be washed with soda and dried. We lay on the bottom of the container a layer of prepared herbs and spices, then fill it with cucumbers to half, greens again, then cucumbers and the remaining greens on top. Fill with pre-boiled and cooled to about 40 degrees brine. We cover the container with a plate of a suitable size, and put a two-three-liter jar of water on top.

It must be thoroughly washed outside with soda and dried beforehand.

It’s good to put a bucket or pan in a basin because the brine will leak out during fermentation. Important: in a city apartment, you can pickle cucumbers if the room temperature does not exceed 20-22 degrees, and ideally even lower. The fact is that we need lactic acid fermentation, in which lactic acid is formed in the pickling.

At high air temperatures, lactic acid bacteria are suppressed, but not what they need is actively developing, which leads to the appearance of an unpleasant odor and spoils the taste. In hot weather, it is better to prefer canning or pickling.

If salting is done in three-liter jars, then for each you need:

• about 1.8 kg of cucumbers (the amount depends on the size of the fruit and stacking);
• inflorescence of dill with a stalk;
• 3-4 leaves of currant;
• 3-4 leaves of cherry;
• oak or grape leaf;
• several branches of green dill, parsley (you can also take celery and tarragon);
• 4-6g of garlic (a large amount of garlic softens the fruits);
• leaf and a piece of horseradish root about 2 cm;
• 5-6 peas of black pepper or a mixture of peppers;
• several rings of hot pepper as desired.

The brine is prepared at the rate of 60-80 g of rock salt per 1 liter of water. Salting should roam for 4-6 days.

Then drain the brine, lay out cucumbers for the winter crispy in liter jarspre-sterilized. Used herbs and spices can not be put. We boil the brine, fill the cucumbers in jars, put the lids on the top and let it stand under the towel for about ten minutes. Repeat the procedure. After the second filling, the jars are corked.

Turn over onto the lids and allow to cool, covering with a towel. As such, they can be stored at room temperature. If the family is large, it will be appropriate, but keep in mind that the cans will be less than originally set.

Tasty cucumbers for the winter crispy in liter jars

And now we will preserve delicious cucumbers for the winter crispy in liter jars. Older housewives still remember how wonderful the Bulgarian and Hungarian canned foods were. All in all was in moderation - and salt, and acid, and sugar. But no one will stop us from procuring the most ourselves. Usually, vinegar is used for preservation, but with citric acid, the preparations are no less tasty and perfectly stored. We prepare the cucumbers, as described above. In addition to them we will need:

• inflorescences and stalks of dill (cut into pieces of 5-6cm);
• peas (black or mixture, allspice);
• mustard seeds;
• bay leaf;
• garlic;
• salt for salting;
• granulated sugar;
• lemon acid.

We sterilize jars and lids. In each jar we put a little dill, a couple of bay leaves, 5-6 black peas and a couple of allspice peas, half a teaspoon of mustard seeds, 3-4 cloves of garlic, cut into plates. We lay the cucumbers first vertically, and at the top as it turns out. One top cut in half if not placed.

Pour boiling water into jars almost to the edge, cover with lids and bark for 10-15 minutes, then pour salt into a saucepan, boil and add 2 tablespoons of rock salt and granulated sugar and 1 teaspoon of lemon per 1 liter of boiling water. acids also without a hill.

Boil for a couple of minutes and pour it into the jars. After that, they can be rolled up, turned down the neck and wrapped for a day.

Cucumbers for the winter crispy in liter jars

To prepare crispy cucumbers for the winter in liter jars, you can use vinegar fill. For example, pickled gherkins with onions and carrots in a sweet and sour fill are very tasty. To prepare this piece, take 10 kg of gherkins

• 10 peeled carrots;
• 50-60 onions;
• In addition, for filling we need:
• 6.5l of water;
• granulated sugar 400g;
• salts for preservation 400g;
• acetic acid 9% 350 ml;
• 20 peas of black pepper;
• mustard seed 20-30g;
• bay leaves 12 pcs.

Peel the carrots and cut them into slices, peeled onions are chopped in half rings with a thickness of not more than 0.5 cm, prepared as indicated at the beginning of the article, the gherkins are placed in liter jars, sprinkled with carrots and onions.

For the marinade, all the components are boiled under a closed lid for about 4-5 minutes. The filling is poured into jars, covered with lids and sterilized for 12-15 minutes in boiling water. Cork and cover with a towel. And spicy lovers will like it.

Cucumbers for the winter crispy in liter jars: golden recipes

If you like to eat sandwiches, then you will probably be interested, how to cook cucumbers for the winter crispy in liter jarscut into circles. Sweet and spicy at the same time, they go well with many toppings, whether it is bread with butter, sausage, cheese or slices of fish. This preparation is very popular in America, and it appeared in its simplest form exactly there in the difficult twenties of the twentieth century, as an addition to ordinary bread. We will need:

• 4 quarts (approximately 4.5 L) sliced \u200b\u200bcucumbers (stack quite tightly);
• 4 medium-sized white onions, cut lengthwise into four parts and chopped thinly across;
• 2 large sweet red peppers, sliced \u200b\u200bin strips;
• 1/2 cup rock salt;
• 4 cups apple cider vinegar;
• 2 cups of granulated sugar;
• 2 cups brown sugar;
• 2 tablespoons mustard seeds;
• 2 tablespoons celery seeds;
• 1/4 teaspoon ground cloves;
• 1/2 teaspoon ground turmeric;
• crushed ice.

How to do:

1. Place chopped cucumbers, onions and peppers in strips in a suitable enameled bowl or pan. Add salt, several crushed ice cubes and mix gently, cover with a towel on top and leave at room temperature for 3 hours.

2. Prepare the workspace, sterilize jars and lids.

3. Throw the vegetables in a colander and rinse under running water.

4. In a large stainless steel pan, mix vinegar, white and brown sugar, mustard seeds, celery seeds, cloves and turmeric. Bring to a boil. Add the cucumber mixture without liquid and let it boil again.

5. Immediately fill the jars with boiling mixture, leaving 1 cm of empty space, wipe off the neck of the jars, cover with lids and transfer to a pot of boiling water for sterilization. 8-10 minutes are enough. Cork and let cool. It turns out about 4 liter cans.

Such a preparation can be done without bell pepper, then slightly increase the number of cucumbers.

Another recipe allows you to use a little overgrown cucumbers, but not hard overcooking. Suitable fruits are 12-14 cm long, but always with small seeds. We will need:

• cucumbers 4-5 kg;
• a good bunch of parsley and dill;
• a couple of heads of garlic;
• hot pepper 1-2 pods (the degree of its sharpness to your taste);
• peppercorns 20 pcs.

For pouring: 2 l of water, a glass of table vinegar 9%, a glass of sugar, 100-120 g of salt, a glass or a little less than refined vegetable oil.

Cucumbers, as usual, wash, soak and wash again after soaking. Why do I wash it twice: if the dirt is not washed off on the cucumbers, then in hot weather bacteria begin to multiply in the water, mucus forms on the cucumbers and an unpleasant smell appears. Therefore, if you soak it for 6-8 hours, you must certainly change the water at least once, or even two. We cut each fruit into eight parts: into 4 parts along, and then across. We cut the greens not very finely, in pieces of 1.5-2 cm, peel the garlic, cut the teeth in half. Hot pepper cut into circles. At the bottom of the cans we put greens, garlic, 4-5 peas of pepper and a few rings of hot pepper, and then vertically stack the cucumber slices.

For pouring, mix in a pan all the ingredients and bring to a boil. Pour boiling brine into jars, put lids on top and send for sterilization for 10-12 minutes in a pan with hot water (the time is counted from the moment the water boils in the pan), then we roll or twist the lids and set to cool under a towel.

Oil can not be added to the brine, because with a strong boil of water in the pan for sterilization, if you do not have time to reduce the fire in time, it can splash out of the can, which creates considerable inconvenience.

Anneal it in a clean frying pan, let it cool slightly and quickly pour a couple of tablespoons into a jar just before sunset, slightly lifting the lid.

Good afternoon, hostesses! Today I will write 4 step by step recipes for pickled cucumbers. Preservation is a troublesome, but important business. You open a jar in the winter and rejoice. Cucumbers for all 4 recipes are crispy. The difference in canning technology (choose the most convenient option) and flavoring. If you do everything, as it is written in the recipes, pickled cucumbers will be well stored, banks will not explode.

Before you start learning recipes, be sure to read which cucumbers are suitable for preservation and how to properly prepare them. A bad result may be precisely due to the admission of these errors.

See also:. Even ugly fruits will do.

Pickled cucumbers must be made with vinegar. They turn out spicy, sweet-sour, with a spicy smell and necessarily crispy. For pickling, it is important to choose the cucumbers of the right varieties. There are salad cucumbers that are not suitable for canning, because they have thin peels and are soft. When filled with marinade, they will become even softer and will not crunch. Salad cucumbers have white pimples or are generally smooth.

For and pickling you need to choose cucumbers with black  spikes that are sharp enough. In such cucumbers, the flesh is denser than in lettuce. In pickles, there is flavonin pigment, which is not found in cucumbers with white spikes. It is this pigment that does not allow cucumbers to become sour and soft. Therefore, the choice of cucumbers for pickling is a very important point.

It is also important that the cucumbers are fresh, not sluggish, resilient, with a green tail. If the cucumbers are too dark in color - this indicates an excess of nitrates.

Before pickling, you need to wash the cucumbers, trim the tails and pour cold water for 2-4 hours so that they are saturated with moisture. You always have to do this, no matter what recipe you will pickle them for.

For conservation use rock salt only. Iodized salt should not be taken for these purposes!

Cans and lids need to be washed with soda. In recipes, where necessary, also sterilize the banks. Covers must be sterilized necessarily by boiling them for 5 minutes. You need to roll up the cucumbers with hot lids, which you can get out of boiling water with tweezers or a fork.

Dill with umbrellas and garlic are always put in pickled cucumbers. It is these additives that give cucumbers their unforgettable smell. It is important to take dill green, not yellow and not dry, otherwise the banks can “explode”.

  Crispy pickled cucumbers for the winter with sterilization.

Cucumbers for this recipe are very tasty. They maintain a good balance of acid and salt. They will be hard and crispy. Cucumbers will not need to be poured with boiling water for a while. They will not be sterilized in banks for long. This method helps to keep them tight and firm. And for the crunch you need to use horseradish.

Ingredients:

• cucumbers
• dill umbrellas
• horseradish leaves
• bay leaf
• garlic
• black pepper peas

Marinade for 1 liter of water (enough for about 2 liters of preservation):

• salt - 2 tbsp.
• sugar - 3 tablespoons
• vinegar 9% - 100 ml

The method of preparation of pickled cucumbers with sterilization:

1. Wash the cucumbers, soak and trim the tails.

2. Wash cans with soda and dry.

3.In each liter can, put 2 dill umbrellas (naturally washed). Umbrellas can be twisted and put to the bottom. Next, put horseradish leaves - 2-3 pcs. A couple of large cloves of garlic or three smaller. Cut the garlic in half. Put 2-3 more bay leaves and 5-6 peas of pepper.

If desired, currant or cherry leaves can be put in a jar.

4.Now put the cucumbers in a jar. Put them quite tightly. You can do this at least vertically, at least horizontally. It will depend on the size.

5. Pour water into the pan for the marinade. It is impossible to guess exactly how much it will be needed. This will depend on the density of the cucumbers. Approximately 1 liter of marinade is enough for 2 liter cans and remains a little more. In water, put sugar and salt in a proportion of 2 tbsp. salt and 3 tablespoons sugar per 1 liter of water. And pour 100 ml of 9% table vinegar. If you have acetic acid, then it must be diluted to 9%. For this, 1 tbsp. acid dilute 7 tbsp. water, get vinegar 9%.

6. Put the marinade on the stove. Wait for the marinade to boil and dissolve the sugar and salt.

7. Put a dry towel in a wide pan and place cans of cucumbers on it. Pour the cucumbers with boiling marinade to the top. But first, pour a little marinade in each jar a little so that the jars are warmed up and not burst.

8. You need to sterilize the lids for cans in advance. To do this, boil them for 5 minutes. Cover the cucumbers with sterile lids. You don’t need to roll up, just cover the jars. Pour hot water into the pan to the brim.

9. Put on the stove pickled cucumbers sterilized. When you see bubbles in the jars, then from this moment you need to sterilize the cucumbers for 3 minutes.

10.Remove the cans from the pan and roll them up. Flip over to check for leaks. Wrap the cucumbers with a blanket and let them cool completely. That's all. Cucumbers will only have to marinate in vinegar. And if you really want to, then after 3 days you can eat them.

  Pickled cucumbers without sterilization.

This is another way to roll cucumbers for the winter. The canning technology is different from the previous recipe, but the result will also be excellent - crispy cucumbers with a pleasant acidity.

Ingredients per 1 L jar:

• cucumbers
• dill umbrellas - 1 pc.
• horseradish leaves - 1 pc.
• garlic - 3 cloves
• tarragon (tarragon) - 1 sprig
• cherry leaves - 2 pcs.
• bay leaf - 1 pc.
• peppercorns - 8 pcs.
• salt - 1 tablespoon
• sugar - 1 tablespoon
• vinegar 9% - 2 tbsp.

Cooking:

1. Sterilize cans for preservation in any way: at least over steam for 10-15 minutes, at least in the oven (put in a cold oven and reheat to 150 degrees, sterilize for 15-20 minutes).

2. Wash and soak the cucumbers, as I wrote at the beginning of the article. Cut the ends as desired. Wash all leaves that you add to preservation.

3. In clean sterilized liter jars, put 2 leaves of cherry, a sprig of tarragon, 3 cloves of garlic (cut in half), 1 bay leaf, a few peas of black pepper.

If you have 2 or 3 liter jars, then proportionally increase the amount of these flavors.

4.Put cucumbers tightly in jars. Top them with a sheet of horseradish and in a circle lay a sprig of dill with an umbrella.

5. Boil water and pour cucumbers with boiling water. To prevent the cans from bursting, place them on something metallic or place a knife under the can. Pour water to the brim. Cover the jar with a sterilized lid and leave the cucumbers for 30 minutes. During this time, water will be absorbed into vegetables, its level will decrease. Therefore, if necessary, add boiling water to the brim.

6. When the cucumbers stand, the water needs to be drained into the pan. Marinade will be boiled from this water. It is convenient to use a lid with holes for draining.

7. Salt and sugar must be added to this drained water. On a marinade from a 1 liter can, you need to put 1 tablespoon without a hill of salt (20 g.) And the same tablespoon of sugar. If you drain water from two liter cans, then take respectively 2 tbsp. salt and sugar, etc.

8. Put the marinade on the stove, bring to a boil and cook for 2 minutes.

9. Pour boiling marinade over the cucumbers without adding a bit to the edges. And pour 2 tablespoons of table vinegar into each liter jar. It will turn out a full bank.

10. Cover with a sterile lid and roll up. Turn the can over; make sure that the lid is closed tightly and that nothing is leaking. Leave the cans upside down, wrap them in a towel or blanket and leave to cool completely.

  Pickled cucumbers with mustard seeds.

Cucumbers according to this recipe will turn out spicy and crispy. Try this option of conservation.

Ingredients per 1 L jar:

• cucumbers
• dill umbrellas - 1 pc.
• currant leaves - 4 pcs.
• cherry leaves - 2 pcs.
• hot pepper - 2 rings
• garlic - 3 cloves
• bay leaf - 1 pc.
• black pepper peas - 5-8 pcs.
• mustard seeds - 0.5 tsp
• salt - 2 tsp with a slide
• sugar - 2 tsp with a slide
• vinegar 9% - 50 gr.

How to pickle cucumbers with mustard:

1. Cucumbers, as usual, wash and soak for several hours. Wash greens (leaves, dill) and pour / scald with boiling water. Sterilize jars and lids.

2.On the bottom of a sterile jar (1l), put the dill umbrella that has previously been in boiling water. Next, put 4 leaves of currant and 2 leaves of cherry. Hot pepper cut into rings and put 2 rings in a jar. Also, on a 1 liter jar, put 1 clove of garlic, cut into several parts, 1 bay leaf, several peas of black pepper.

3. Fill the jar to the top with cucumbers. Put a couple more chopped garlic cloves on top.

4. Pour cucumbers with boiling water to the very top of the jar and cover with sterilized lids. Leave on for 20 minutes.

5. Drain the water from the cucumbers into a pan and boil it. Pour boiling water into a jar of cucumbers again, cover again and leave to warm for 20 minutes.

6.Pour out the water from the cans into the pan again and set it to boil. Add half a teaspoon of mustard seeds to each jar. Pour 2 tsp into each jar. salt with a slide and 2 tsp sugar with a slide. And pour in 50 ml of vinegar.

7. Fill the cucumbers with boiling water to the very top and roll up the lids. Turn the cans over and wrap them in something warm, let cool completely. And in winter you will get spicy and fragrant pickled cucumbers.

  Crispy cucumbers with aromatic marinade.

Jars with cucumbers according to this recipe will need to be sterilized. Marinade is cooked with spices, which allows the spices to open better and the cucumbers will be more flavorful.

Ingredients (per 1 liter jar):

• cucumbers
• dill branches with umbrellas - 2 pcs.
• blackcurrant leaf - 1 pc.
• cherry leaf - 1 pc.
• garlic - 1 clove
• black pepper peas - 2 pcs.
• allspice peas - 3 pcs.
• cloves - 1-2 pcs.
• bay leaf - 1 pc.
• salt -1 tbsp
• sugar - 0.5 tbsp
• vinegar - 35 ml

Cooking Flavored Cucumbers:

1. Take clean cans. At the bottom of a liter jar, put a sheet of currants and cherries, a clove of garlic and an umbrella of dill. Put pre-soaked cucumbers in a jar, stacking them denser. Put another dill umbrella on top. Fill all the jars this way.

2. Boil the marinade. Pour 1.3 liters of water into a two-liter can. Add 2-3 bay leaves, 4-5 pcs. To this water. allspice, 5-6 pcs. black pepper, 3-4 pcs. cloves, 1 tbsp. sugar, 2 tbsp. salt. Boil the marinade and cook it for about 2 minutes, the sugar and salt should completely dissolve. Turn off the heat and pour 70 ml of vinegar, stir.

3. Pour the hot marinade into the jars into the cucumbers. First, pour a little so that the jar warms up and does not burst. Remove the bay leaf from the marinade, do not put it in jars.

4. Cover the jars with sterilized lids, but do not roll them up. Put the cans in the pan, the bottom of which is covered with a cloth. Pour boiling water into this pan and put on fire. Wait for the water to boil and sterilize after that, liter cans for 7-10 minutes, one and a half liter - 10-12 minutes, three-liter - 15-17 minutes. After sterilization, remove the jars from boiling water and immediately roll up. Turn over and wait for cooling. Wrap cucumbers according to this recipe is not necessary, otherwise they will be cooked and will be soft.

Pickle cucumbers according to these recipes and get a tasty preparation. Cook for dessert. Come visit my blog more often and get tasty and proven recipes.

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The dream of every housewife. To achieve the desired result, very many of them have to go through the difficult path of trial and error. But in fact, it’s not at all difficult to prepare pickled cucumbers for the winter, 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 in size (7-8 cm) and collected no later than one day before pickling. It is better, of course, if it will be cucumbers from your garden. But if this is not possible, take proven cucumbers in the market. Before pickling, cucumbers must be soaked for 2 to 6, or even 8 hours (depending on the recipe) in cold water, often changing it. Moreover, the colder the water in which the cucumbers are pre-soaked, the more crisp the result.

Proven Pickled Cucumber Recipes

Spices should also be treated with due attention. For example, garlic should not be put a lot, cucumbers will turn out soft. But put cloves, allspice, blackcurrant leaves and bay leaves as desired, they will not affect the result. You can add other spices, if they are provided for 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 crunchy cucumbers will dilute your cozy “cellar” with all kinds of preserves with your presence.

Crispy pickled cucumbers (method number 1)

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

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

Cucumbers "Fragrant" (method number 2)

Ingredients per 1 L jar:
  cucumbers
  1 onion,
  1 clove of garlic
  5 peas of allspice,
  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 ends and soak for 3 hours in cold water. Put spices, chopped onion rings, and garlic in a jar at the bottom. Then place the cucumbers tightly in a jar. Boil the brine, fill them with cucumbers and sterilize the jars for 10 minutes. Then roll up, flip and wrap.

Pickled cucumbers (method number 3)

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

Cooking:
Wash greens and cucumbers under running cold water. At the bottom of the prepared cans, lay the greens, chopped into small pieces of garlic and pepper. Then tightly put the cucumbers in the jar, add salt, sugar and vinegar directly to the jar and pour cold water. Then put the jar of cucumbers in a pot of cold water and bring to a boil over low heat. After 2-3 minutes from the moment of boiling, roll the jars. Cucumbers at the time of rolling must always remain green. Turn the cans over, cover and let cool.

Crispy pickled cucumbers with grated horseradish and tarragon

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

Cooking:
  For this recipe, select small cucumbers (not 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 ends on both sides. At the bottom of 1 liter cans, lay the leaves of cherry, horseradish, dill, parsley, peppers, garlic and tarragon. Fill the jars with cucumbers, pour 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 the boiling pickles and roll the cans.

Lemon Cucumbers

Ingredients (per 3 L jar):
  1 kg of cucumbers,
  2-3 cloves of garlic,
  1-2 bay leaves
  2 tbsp dill with seeds
  1 tbsp chopped onion,
  1 tsp grated horseradish
  1 liter of water
  100 g of salt
  1 tbsp Sahara,
  1 tbsp citric acid
  a few peas of black pepper.

Cooking:
  Wash the cucumbers thoroughly, cut off the tips and soak in cold water for 3 hours. At the bottom of a 3 liter can, put dill, bay leaf, horseradish, onion, garlic and peppercorns. Then put the prepared cucumbers tightly in the jar. Pour water into the pan, add sugar, salt, citric acid into 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 with cucumbers in boiling water for 15-20 minutes. Roll up and let cool at room temperature.

Crispy Pickled Cucumbers in Apple Juice

Ingredients (per 3 L jar):
  small cucumbers (how many will go into the jar),
  2-3 peas of black pepper,
  1 dill umbrella
  1 sprig of mint
  1 currant leaf
  2 buds of cloves.
  For marinade:
  Apple juice,
  salt - 1 tablespoon for 1 liter of juice.

Cooking:
Scald the cucumbers with boiling water and trim the ends. At the bottom of each jar, lay a leaf of currant, mint, add spices and fill the jar with cucumbers, and then fill them to the top with boiling marinade made from apple juice and 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 work crispy. When time is up, roll up the jars with lids, turn them over and wrap them up, leave them in this form until they cool completely.

Pickled cucumbers with bell pepper, basil and coriander “Khrum-Khrumchiki”

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

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

Crispy Cucumbers Pickled 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 young fresh mint leaves,
  1.2 l of water
  3 tbsp salt (without top)
  2 tbsp Sahara,
  3 tbsp fruit vinegar.

Cooking:
  Take cucumbers of the same size, wash them, cut off the ends and soak in cold water for 5-6 hours. At the bottom of dry sterilized cans, lay the leaves of cherry, currant, horseradish and mint, cloves of garlic and sliced \u200b\u200bcarrots. There, in the jar, put the cucumbers tightly, to the very top. Arrange onion sliced \u200b\u200bin rings on cucumbers, and dill onion. Dissolve sugar and salt in water, let the water boil and pour cucumbers with this brine twice, and pour vinegar into the drained brine a third time, let it boil and add a little water. Pour cucumbers with this brine, roll up the lids, turn over and leave for 5-6 hours. And only then put it in storage.

Sweet and sour cucumbers "In Bulgarian"

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

Cooking:
  Soak the cucumbers for 1-2 hours in cold water. In each jar, put dill, horseradish leaf, carrot tops, black peppercorns and a clove of garlic. Add vinegar. Cut off the ends of the cucumbers and put them in jars. Pour cucumber jars with cold water (preferably filtered). Add salt and sugar to each jar. Put the cans in the container and fill it with cold water on the shoulders of the cans. Put on fire, bring water to a boil and sterilize jars for 5-7 minutes from the moment of boiling. Tightly cover the jars during sterilization. After this, roll up the jars, turn them over and, without wrapping them, cool to room temperature. After cooling, put the cans with cucumbers for several hours in the refrigerator (you can at night), and then put them in storage.

Marinated crispyconiferous aroma

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

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

Cucumbers with oak leaflets

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

Cooking:
  Wash the cucumbers well and soak in cold water for 4-6 hours. Put spicy herbs, black and allspice, cloves of garlic and mustard in clean and sterilized jars. Lay cucumbers tightly and gently on top. For marinade, pour water into the pan, add sugar and salt, let it boil, turn off the heat and add vinegar. Pour cucumbers in jars with the prepared marinade, cover them with lids and sterilize for 5 minutes from the moment of boiling. Then roll it upside down and let it cool slowly.

Pickled Cucumbers with Oak Bark

Ingredients (per 1 liter jar):
  medium-sized cucumbers,
  2 cloves of garlic,
  ½ leaf horseradish
  1 dill umbrella
  2 leaves of cherry
  1 leaf of black currant
  3-4 peas of black pepper,
  3-4 peas of allspice,
  ½ hot 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. Arrange spices, oak bark and cucumbers on the banks. Pour boiling water over the contents of the cans and let stand until the next water boils. Drain the first water and fill the cucumbers with second water, and again let them stand for a while. After the second time, draining the water, add salt, sugar and vinegar directly to the jars, pour the jars with fresh boiling water and roll them up.

Cinnamon Pickled Gherkins

Ingredients (per 3 L jar):
  cucumbers - how many will go into the jar,
  15 clove buds,
  6 bay leaves,
  3-4 cloves of garlic,
  1 tsp ground cinnamon
  black and allspice peas,
  1 small pod of hot pepper,
  1.2-1.4 liters of water,
  2 tbsp salt (without top)
  2 tbsp sugar (without top),
  1 tbsp 70% vinegar.

Cooking:
  Soak the cucumbers for 6-8 hours, cut the ends, scald with boiling water and, laying 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, bitter pepper into a jar of cucumbers, pour boiling water, add vinegar to the jar, roll and wrap.

Prepare pickled crispy cucumbers according to our recipe and enjoy crunching in the winter not only with snow on the street, but also with delicious cucumbers at the table.

Successful blanks!

Larisa Shuftaykina

Hello dear culinary specialists!

A grasshopper sat in the grass, and was like a cucumber, it was green. Since childhood, everyone knows this fun little song. But the vegetable season is just around the corner, poplar fluff is flying at full speed and we will take the first crop, namely Zelentsy. First we will make, cook, then we will. Then we begin to preen and make masks on the face.

And only then, when they will be visible and invisible, we will begin to hide them in jars. That is, we will make preparations for the future for the winter, because the holidays are just around the corner. It's great when you can chop on a fork and remember the heat, July, summer, rest and sand ... The memories are wonderful!

Well, as you can see on the agenda, the sensational theme of this season is pickled cucumbers, which turn out to be crispy, and they will only be prepared using the most delicious recipes. Do not miss; be at the peak of the wave.

Prepare such culinary masterpieces with me and very soon your cellar will be filled with heaps of blanks, and your loved ones will only thank you for that. After all, home preservation is always better and more aromatic than store preservation. So, friends, let's go!

Love cucumbers, such as to prick on a fork and sit crunching somewhere at the table. It is this appetizer that everyone loves for its simplicity and presentation. Once a dog lived in our family, so she ate them with us. Can you imagine?

I always have such blanks on the shelf, all because, without them, you can hardly make any famous salad, for example. How, without it, in the New Year, therefore, you always have to make more than one batch of pickled gherkins.

Honestly, I think that you yourself guess that in order to get canned cucumbers in jars, you need to choose vegetables of the same size. And most importantly, that they are not empty inside, then both outside and inside the appearance will be 5+.

How to pickle cucumbers for the winter to crunch

Good question, you probably need to know the secret to cooking. Or maybe the whole thing is in the cucumbers themselves? Or does it all depend on the variety? Do you want to quickly and quite tasty turn ordinary cucumbers into pickles and so that they definitely crunch? Then read this step-by-step guide.

• Secret number 1. It is necessary to put a leaf of horseradish in each jar of cucumbers, it is it that gives crispness in the taste and the insanity of taste.
• Secret number 2. You should understand that all cucumbers can be conditionally divided into 3 types. If you ever noticed, you could see that the skin of all varieties is different. Those who are closely involved in this issue can tell you that this kind of shirt, which can be Slavic (large and medium fruits, but at the same time have rare pimples on the skin), German (pimples too much) and Asian (smooth skin) .

So, this gives us what is necessary for pickling to take exactly the Slavic look, but Asian and German are used for salads. Or choose those gherkins that are specially bred for canning.

This first recipe will be universal from a number of classic ones; you can add and make adjustments as you wish. The main thing is that you learn and remember the necessary proportions of sugar, salt and vinegar for the marinade.

After all, he is responsible for the full-fledged taste of the finished dish. Look in the ingredients and take notes.

A standard set of spices and other ingredients includes salt, sugar and the obligatory component of garlic with a dill umbrella. But you can add everything else as you please. For example, it can be black pepper, peas, bay leaf, currant leaf, etc.

We will need:

a 3 liter jar of marinade will take about 1.5 liters; 2 liter -1 liter, 1 liter -0.5 liter

On a three-liter jar:

• cucumbers - 2 kg
• table salt - 3 tbsp
• granulated sugar - 3 tbsp
• vinegar 9% - 5 tbsp per liter jar or 1 tsp citric acid

optional:

• garlic - 6 cloves
• horseradish root - 1 pc.
• currant and cherry leaves for 3-5 pcs.
• dill umbrella - 4 pcs.
• black peas - 9 amount
• lavrushka - 2 leaves
• hot red pepper - half a pod

Stages:

1. First, take the crop, it is advisable to do this in the morning, if the cucumbers collected in the evening they will need to be soaked in cold water for a couple of hours. In any case, you need to wash and sort the vegetables well, you need to take only fresh and unspoiled fruits without flaws and dents.

Try to choose even fruits and so that they are the same size, then they will evenly salt and marinate in a jar.

Then take all the spices and herbs if you want them to be here. All the same, with them, of course, it is more delicious than without them. All leaves, especially if you take currants or cherries need to be doused with boiling water. Peel the garlic cloves. Put such a set on the bottom of the can.

That is, in other words, you should take a clean jar and put horseradish root, currant and cherry leaves on the bottom, then cloves of garlic, peppercorns and do not forget about the lavrushka and dill umbrellas. If you like a pungent taste, then put another red hot pepper, but do not overdo it).

3. Your next action, the most important, is to push cucumbers into the jar nicely. Try to push them tight so that more comes in. Once this is done, turn on the saucepan with water.

And bring to a boil, and after active drilling, fill the workpiece with drinking water. Cover immediately with a metal cover. In this state, the jar should stand for about 10-15 minutes so that it gets a little cold and you can pour the liquid back into the pan.

Advice! Do not forget to take a towel and a mitten with a mitten so as not to burn your hands.

4. After you have poured the liquid from the can, immediately pour in another water, also boiling.

If you let the cucumbers at least cool and stand without water, then later they can become soft, and the crunch will disappear.

Do not forget that the covers are also taken only sterile, that is, boil them in water.

5. Meanwhile, while the glass container is in the “second water”, boil that first liquid again and add salt and sugar. Stir, so that the loose components dissolve, then pour in carefully and slowly the vinegar essence or citric acid.

6. Drain the water from that glass container with cucumbers, and immediately fill the jar with prepared boiling brine. This is easiest to do through the funnel.

7. Cover and wrap with a special key, turn the containers over and make sure that nothing runs up anywhere. In an inverted position, wrap it with a blanket and leave it to stand on the night watch for about 24 hours. And then lower it into the cellar, and in the winter get it out and enjoy this cool snack for any occasion. Bon Appetit!

Crisp cucumber recipe in 1.5 liter jars without sterilization

I decided to give you a small cheat sheet, which you can easily copy to your wall on any social network or simply put it on your desktop on your computer. Use on health.

I didn’t say the most important thing. Having prepared according to this quick and simple recipe, you can store such pickled cucumbers anywhere, that is, in an apartment or in the pantry of the house. Well, say this does not happen, you are mistaken.

And so that you do not get confused and do something, I suggest watching this video.

Canned cucumbers with mustard - recipe for the winter

To be honest, I'm not a fan of mustard, but sometimes I put it, for example, in a dressing for okroshka. After all, they give a special taste and make the finished dish more piquant and richer in taste. Due to it, the color of the brine changes a little, it only becomes more beautiful.

For a change, you can also try this cooking method, because trying always something new is quite interesting and a little scary, but suddenly you won’t like it. Therefore, start with a small volume, for example, make a blank in a 1 or 1.5 liter jar. Although nothing bad will happen if you take 3 liter at once, especially when the family is large.

We will need:

based on a 3 liter jar:

• cucumbers - 1-2 kg
• dill - 5 umbrellas
• currant leaves - 5 pcs.
• cherry leaves - 5 pcs.
• bell pepper - 1 pc.
• garlic - 5 cloves
• bay leaf - 5 pcs.
• black pepper peas - 8 pcs.
• mustard seeds - 1 tbsp
• salt - 3 tbsp
• sugar - 3 tbsp
• vinegar 9% - 6 tablespoons

Stages:

1. Cut off all the ends from the gherkins, if this is not done, and the vegetables are purchased, all nitrates will remain in them. If there is time, it is recommended to soak them for 2 hours. Rinse thoroughly anyway. Then put together with all the herbs in a jar.

Be sure to pour boiling water over the leaves of cherry and currant so that the jar does not tear and it does not fly up.

2. Place the vegetables tightly as much as you can, try to get few voids in the jar. At the bottom, as usual, put all the ingredients on the list, except for sugar, salt and vinegar.

Boil water and fill it with blanks. Cover with iron covers. Leave on for 10 minutes.

3. Then gently drain the water into the bowl or saucepan. And again, let her boil. Fill the containers again, let stand for 10 minutes and drain the water again into the pan.

4. Then put salt and sugar in each jar. If you have a liter can, put 1 tablespoon of sugar and 1 tablespoon of salt, two-liter - 2 tablespoons of loose and if three-liter, respectively 3 tablespoons of sugar and 3 tablespoons of salt. Do not forget about mustard seeds of 0.5 tsp per liter jar, 1 tsp per three-liter.

And only after that pour vinegar, 2 tablespoons into 1 liter can, 2 liter - 4 tablespoons and three-liter - 6 tablespoons. Pour boiling water.

5. Put the lid on top and tighten the workpiece with a seaming machine. Turn the jars upside down and wrap them with a towel and a fur coat. Allow to cool and lower to a cool place.

Sliced \u200b\u200bcucumbers for the winter - lick your fingers!

Probably, this miracle is more like a salad, but again, everything will depend on how you cut the gherkins, how. After all, you can simply grind them into circles or pieces, or you can put them in a jar in the form of long segments, blocks. How do you usually do? Share your opinion.

The convenience of this technique is that you immediately count, as soon as you open the workpiece, you can immediately lay out the cucumbers on a serving plate.

For horizons. And you know that cucumbers can be called pumpkin in another way, such is the original name. All because they belong to the pumpkin family.

Recipe for Pickled Crisps with Citric Acid

As you may have noticed, the recipes are a whole bunch. And this one is interesting in its own way, namely because it is prepared without vinegar, and for piquancy a small speck of red pepper is introduced. This is one of my favorite and unique options - just a miracle.

Without hesitation, read and repeat all the steps step by step. And then, ultimately, success awaits you, everything will surely work out.

We will need:

per liter jar:

• cucumbers
• currant and cherry leaves - 3 leaves each
• horseradish root or leaf
• basil
• extragon
• garlic - a couple of cloves
• hot red pepper - 1 pod
• dill - umbrella
• salt without top - 2 tsp
• sugar - 2 tsp
• citric acid - 0.5 tbsp

Stages:

1. Sterilize jars over steam. You can use another way, the one that you most like.

2. Dip all the necessary greenfinch in boiling water, then place in jars. Place the garlic cloves and red pepper down as well. Next, start ramming the cucumbers. But, before you stack them you need to perform such an operation, 3 times dip the cucumbers in boiling water, that is, put the fruits in a colander and lower them. And only after that pack in jars. Put currant leaves on top.

3. Then put salt and sugar plus citric acid in each jar. Pour boiling drinking water brought to a temperature of 100 degrees to the very top and roll. Then, lift each container with the other side and let cool under unnecessary things. It turned out appetizing and certainly delicious. Also perfectly stored at room temperature in your apartment.

Here is such a simple recipe, as they say for centuries, can become your favorite and unique. Enrich your notebook collection. Good luck.

1 liter crispy sweet cucumbers in Bulgarian

This is really a superfood, well, this is for those who like sweet shades of taste. Personally, I am a bastard from such people, and my household always stares at it and licks it, because the brine is amazing. Thanks to the necessary spices and seasonings. That's right, in Soviet times, they prepared such goodies and stored strictly in a cool room.

Previously, after all, almost no one knew that pickled cucumbers can be bought and bought at the store, but why, if you can make such homemade greens quickly and easily. Special efforts are not needed here and beyond the abilities too. So go ahead ladies and gentlemen.

We will need:

• small cucumbers
• mustard in grains - 1.5 tsp
• horseradish leaves - a couple of pieces
• garlic - 4 cloves
• black pepper peas - 6 pcs.
• bay leaf - 4 pcs.
• hot peppers - 1 pc.
• blackcurrant leaves - at your discretion
• cherry leaves - optional
• allspice peas - 6 pcs.
• dill - an umbrella or dry
• vinegar 70% - a couple of droplets under the cover

For 1 liter brine:

• salt - 40 g
• sugar - 150 g
• citric acid - 1 tsp

Stages:

1. Rinse vegetables and herbs well, pour over boiling water. Next, cucumbers need to be placed for 1 hour in cold water so that they become stronger and saturated with water. Then put everything in jars. That is, you need to put in each sterile jar all the ingredients on the list (except those for brine).

And only after that pour boiling water and cover, let stand for 10 minutes. After the water drain and pour into the pan. Boil it. You need to repeat this procedure several times, that is, 2 times.

2. And then make brine from such water, add salt, granulated sugar and citric acid. Stir. And boil for a couple of minutes. And then fill the cans to the brim with such a marinade. Put on the covers and roll up the machine.

3. Lift the containers and lay on the other side, insulate with a blanket. Hold in this form for 24 hours. And then store in a cool place, such as a cellar or refrigerator.

The most delicious recipe for pickled cucumbers with red currants (3 liter jar)

What an unreal beauty, and what a taste, and aroma. Already probably drooling from such phrases. Yes, it also happens that we are ready to give a lot so that for dinner we had a plate of meat and an excellent snack. Especially when the house is full of guests and you want to certainly surprise them and feed all sorts of such homemade preparations.

In this embodiment, currant berries replace vinegar, agree that it is much more useful.

I recommend to all those who often have a holiday in the house to take note of this culinary masterpiece. Indeed, believe me it is worth it. And currant berries will not only decorate, but also give a delicate and sweet taste in the finished product.

We will need:

the composition of the ingredients for the marinade:

• drinking water - 1 l
• spices for pickling cucumbers
• cloves of garlic
• peppercorns - 8 pcs.
• salt - 50 g
• granulated sugar - 100 g
• cucumbers 3 kg
• red currant - 2 tbsp.

Stages:

1. Wash the cucumbers and cut off each ponytail. This is necessary so that the gherkins are better marinated. Put spices for cucumbers and a leaf of currant at the bottom of the jar. Rinse and redcurrant and sort out from the twigs.

Bookmark the cucumbers in a jar tightly, fill all the gaps that appear with currants.

2. Put berries on top of each jar. When the cucumbers do not fit in the jar, you can cut them. That's the beauty that came out.

By the way, banks are not sterilized in advance.

3. Prepare the marinade, warm the water and add 50 g of salt and 10 g of granulated sugar per 1 liter of water, mix, and fill in the prepared billets. It is necessary to fill directly to the top.

Cover with iron caps. Now it remains to sterilize them in a pan, lay a towel on the bottom and expose the banks. Pour warm water into the pan until the middle of the jar and boil the water for 10-15 minutes.

4. Then roll it under the cover and warm them under a warm blanket to room temperature in an inverted position. The cucumbers came out slightly pinkish in color. Send to the cellar for storage.

How to close cucumbers with vodka? Recipe for a half liter jar

Look for something original and unique, consider you have already found. The fact is that in cooking, an ingredient such as alcohol is used quite often. For example, if you cook cakes, or cook pasties, in a word they are used in baking.

But in the blanks, vodka is also often added to achieve the desired effect, the brine will never turn sour, and the jars will be transparent like a glass. Well, plus the cucumbers will be crispy and moderately pickled. In general, vodka marinade is what you need.

We will need:

on two floor liter cans:

• any spices for the marinade (for example, dill, horseradish, garlic, hot pepper)
• gherkins - 1 kg
• sugar - 2 tsp with a slide
• salt - 2 tsp with a slide
• vinegar 9% - 50 ml
• vodka - 50 ml
• water 0.75 l

Stages:

1. First, put dill, garlic cloves, and washed cucumbers in clean, sterile jars. Then bring the water to a boil in a saucepan. As soon as the water starts to boil, add salt, spices and vinegar, vodka should not be brought in yet. Wait for boiling again, and then follow the instructions.

2. Pour jars of contents with this marinade. Pour water gently into the center, let stand for 10 minutes under the covers, this will be the first time, then drain the marinade and boil again. Fill the jars again. The second time, drain the water and boil. Before the third call, you need to pour vodka into each jar. And then pour boiling brine.

And now just close the lids and wait for the complete cooling. It will turn out amazingly tasty, and especially in winter, when there is severe frost.

Spicy crispy cucumbers with ketchup chili for the winter

Undoubtedly, you will also like this option. All because he is stunning, once already described something similar. In this article, I decided to mention again about this method of seaming. I think you do not mind, but if you want, you can go and get acquainted with another similar recipe.

Interesting fact! Imagine the inhabitants of the Pacific Ocean in order to preserve cucumbers for longer, wrap them in banana leaves. Here is such an original idea, of course I am skeptical about such information.

Pickled crisps in a three-liter jar (awesome recipe)

The calorie content of pickled cucumbers per 100 g is only 16 Kcal, and fat in general is zero.

We will need:

• cucumbers - about 1-2 kg
• apple juice - 0.7 kg
• dill with umbrellas - 3-4 pcs.
• salt - 1 tbsp
• sugar - 1 tbsp

Stages:

1. Wash the vegetables well and cut off the “ass” from each cucumber. Then, with dill, push them into the jars. Then pour juice into the saucepan and add sugar and salt. Boil it.

2. And with such a marinade, fill the glass container and let stand for 5-10 minutes, and then drain. After that, repeat the procedure 2 times (pour-drain).

3. Cork the twist lids and let cool in any warm place, such as under a rug. In a day, the jars with delicious blanks can be taken to the pantry room, and when the time comes, open and treat all your relatives and friends.

Delicious Berlin cucumbers - recipe as in a store

Anyone who likes to go to supermarkets and buy canned vegetables has at least once in his life seen jars of cucumber blanks on the shelves. Sometimes you want to create something similar in your own kitchen. Well, why not, because it’s easy to translate into reality, especially if you take your vegetables from your garden. It will turn out even more magnificent.

In stores you can see the name Uncle Vanya, so do not be surprised just this option is presented below.

We will need:

• small cucumbers
• mustard seeds
• currant leaves
• dill stalks

For 1 liter marinade

• a mixture of peppers - a pinch
• salt - 1 tbsp
• sugar - 2 tbsp
• vinegar 70% - 2 tsp

Stages:

1. Prepare jars, sterilize. At the bottom of the can, lay a leaf of currant and a pinch of mustard seeds. Then, at your discretion, lay out the cucumbers vertically, and then horizontally, as it turns out. Next, lay the stalks of dill. As soon as this work is done, pour boiling water over the containers and cover them for 10 minutes.

2. Then drain the water into the pan and add a mixture of peppers, boil. Pour a ladle so that each jar is completely filled to the brim. And pour into each liter jar 2 teaspoons of vinegar essence, you get one in one, like Uncle Vanya. Close with suitable clean covers.

3. Allow the workpieces to cool completely upside down under the towel. Store anywhere, but where there is no sunshine.

Recipe for cucumbers in jars for storage in the apartment

It happens that there is no place to store all the pickles, you have to somehow get out. In this case, recipes have already been invented for you so that your home-made preparations are stored at home, and not in a cool place.

In this embodiment, there is no vinegar, which means they will ferment on their own.

We will need:

on a 3 liter jar

• Cucumbers - from 1 to 2 kg
• Salt - 70-75 g
• Garlic - 7 cloves
• Rye flour - 0.5 tbsp
• spices at your discretion (currant leaves, dill seeds, lavrushka, etc.)

Stages:

1. At the bottom of a clean sterile jar, put the cloves of garlic, dill, lavrushka and flour and salt.

2. Place the gherkins in a jar, fairly tight to each other. Pour ordinary cold water. And leave to stand and start wandering about a week on the table.

3. After a few days you will see the foam, remove it. After a week has passed, drain and boil the brine. Then fill the containers again, let stand for 10 minutes, then drain and boil again, pour into a jar. It will turn out 2 approaches, it can be done in three, it will even be more correct, but two is quite enough. Screw on the lid. Store in the cellar. Bon Appetit!

On a note. You can put another leaf of oak, this will give even more crunch.

Crispy pickled cucumbers - a miracle!

Quite often, we look for recipes in which the taste of cucumbers would be sweet and sour or special, it is this recipe that will be so. In addition, such blanks are stored for a long time, sometimes even not a single year. It depends on how many cans you roll.

Any spices, although spicy, such as chili peppers, will add variety, you can, in principle, not add anything extra, and leave only cloves of garlic and, for example, a couple of chopped bell peppers. Also quite an interesting combination will come out. But dill umbrellas must be laid, without them anywhere.

We will need:

on a 2 liter can

• cucumbers - 1 kg
• any greens, such as dill, parsley, leaves of cherry, grape, walnut or currant)
• bay leaf
• garlic - 1 head
• sugar
• vinegar 70% - 25-30 g
• allspice
• red hot chili peppers

Stages:

1. Take a 2 liter jar and place the washed cucumbers in it, their amount will be about 1 kg, put dill, parsley, leaves of cherry, grape, walnut or currant on the bottom.

2. Above, you can also put your favorite greens on cucumbers. Pour boiling water to the brim. As usual, let stand for 10-15 minutes, and then drain into the pan. After the procedure, repeat.

3. And from such water, boil the marinade, add sugar, salt to the water and let it boil actively.

4. While the brine is boiling in each jar, if you make many preparations at once, add 25-30 g of vinegar, and then pour the prepared boiling marinade. Use the seaming machine. Place the jar upside down and let cool to room temperature under a large towel.

Assorted tomatoes and cucumbers per 1 liter of water

It is always interesting to close banks not only with gherkins alone, but tomatoes will fit perfectly in the role of neighbors. I remember in childhood, it was easy to agree with my brother, I ate tomatoes, and he cucumbers. As they say shared equally and no offense. Yes, there have been times ...

Wow. There are countries in which gherkins eat only in sweet form, and it is believed that this is not a vegetable, but a fruit.

Here is a selection of recipes for today turned out. Today we learned to properly pickle cucumbers using very tasty and unsurpassed cooking techniques. I hope that this year you will take note of some culinary masterpiece and will be completely delighted. Write your feedback and comments, because for anyone you have something to say. Share your opinion and results.

Have a nice and sunny day, friends. Bye everyone.

Well, tell me, who does not like spicy, spicy, crispy pickled cucumbers? Who has not yet hidden the best and the recipe for their preparation for the winter in banks, passed down from generation to generation? Every housewife sooner or later finds such a recipe and preparations for the winter of juicy vegetables turn into a wonderful tradition, as well as their use on holidays in salads, as a snack or just a delicious addition to a hearty lunch or dinner.

Both adults and children love crispy pickled cucumbers. Their main secret, of course, is to make homemade canned food natural and tasty. They use both their own cucumbers from the summer harvest, and store ones, but always the freshest ones. After all, where does the crunch of a sluggish old cucumber come from?

Today I will tell you about recipes for making delicious pickled cucumbers with the obligatory attribute - a clear crunch!

  A step-by-step recipe for making crispy pickled cucumbers - harvesting with vinegar

What is the most important difference between pickled and pickled cucumbers? That's right, in that they are poured with marinade from spices, salt, sugar and, of course, vinegar. Vinegar in this recipe becomes the most important preservative, that does not let the cucumbers deteriorate, and the dominant note in the taste.

I know that there are big lovers of precisely pickled cucumbers, who have such a love for this type of canning exclusively for a spicy sour taste.

The second most important components after vinegar are aromatic herbs and spices, as well as other vegetables and even berries that adorn the taste of cucumbers and make it recognizable.

The most common recipe, which can rightly be considered basic, is crispy pickled cucumbers with herbs from the garden and garlic.

To prepare such cucumbers you will need:

• small or medium sized fresh cucumbers - 1 kg,
• fresh dill - 2 umbrellas or small bunches,
• blackcurrant leaves - 4-6 pieces,
• horseradish leaves - 1 piece,
• garlic - 4 cloves,
• black pepper - 6 peas,
• allspice - 8 peas,
• cloves - 2 sticks,
• sugar - 2 tablespoons
• salt - a tablespoon,
• vinegar 9% - 8 tablespoons or vinegar essence 70% - 2 teaspoons.

This number of cucumbers fits in two liter jars. All spices and herbs are calculated per liter of marinade. About as much marinade is required to preserve crispy pickled cucumbers for the winter.

For pickling, only small cucumbers are suitable no more than 12-13 centimeters, large copies set aside for pickling. Always check the elasticity of vegetables and the thickness of the skin. Too thin and delicate skin, which is easy to pierce with a fingernail, will not eventually crunch.

Cucumbers for pickling should be necessarily with pimples and a uniform dark green color, without yellow spots and buttocks. Yellowness suggests that cucumbers lacked moisture during the growth process. Crispy pickled cucumbers from these also will not work.

Cooking:

1. Thoroughly wash the cucumbers you intend to pickle in advance. Make sure they are fresh with no signs of spoilage and have no flaccid soft sides.

Pour cucumbers with cold water and leave to soak for 4 hours. In an ideal situation, especially in the summer heat, it is necessary to change the water, if it has warmed up, again to cold.

2. Wash all leaves and herbs for the marinade. Prepare the necessary amount of spices.

3. Sterilize jars and lids. There are many ways to do this:

• put the cans upside down over a pot of boiling water using a special lid with holes,
• warm the cans with a little water in the oven,
• boil cans with a little water in the microwave.

I use the latter method because it is very simple and fast. You just need to wash the jar with baking soda, then pour water into it for about 1-2 fingers and put in the microwave for 3-4 minutes. The water in the bank should boil actively for a couple of minutes, rising steam will sterilize the glass. As my husband says: "there will be nothing alive."

The main thing is to carefully remove them, because they will be extremely hot. Use gloves, mittens and towels.

The lids are sterilized by boiling in a bucket of water. Five minutes of boiling is enough.

4. Aromatic herbs, leaves and spices are placed in prepared and slightly cooled (so as not to burn your hands) cans.

Put in each jar 1 umbrella of dill (or a small bunch). Halve the leaves of blackcurrant and horseradish. Also, two cloves of garlic in each jar and peas of pepper the same amount. In fact, all the spices are divided into two banks equally. For what? So that the marinade and cucumbers in two different cans have the same taste.

5. Now for the fun part. Did you love Tetris as a child, as I loved him? Why tetris? Yes, because it was the turn of cucumbers to take their place in the banks. To do this, they must be laid out as tightly as possible.

Never use crooked cucumbers for pickling. Such a Tetris will be too complicated. Good even cucumbers must first be placed vertically to fit the maximum amount. And then lay horizontally on top. If necessary, cucumbers can be cut into pieces to fill the entire space of the can.

Crispy pickled cucumbers should fill the jars as much as possible.

6. Boil a kettle or saucepan of water. Then pour boiled cucumbers to the top with boiling water. Right on the edge of the can.

Boiling water will sterilize cucumbers and herbs. Leave the jars for 15 minutes with boiling water inside.

7. Prepare the marinade. To do this, pour a liter of water in a separate saucepan, put salt, sugar, pepper and cloves in it.

Place the saucepan on the stove and stir to a boil. Salt and sugar should be completely dissolved. Let it boil for a couple of minutes and remove from heat. Add vinegar to the marinade immediately.

8. Once the marinade is ready, drain boiling water from the cucumbers and replace it with the marinade. Pour it the same way along the very edge of the can. The marinade should be enough to fill both cans.

Once flooded, cover with lids. If you use twisting, then wrap them as tight as possible to the maximum of their strength. If there are special thin covers for rolling, then keep the rolling tool at hand and roll it right there.

9. Once tightened, turn the cans upside down and place on the lids. Check with a napkin or finger for fluid leaking at the neck. If it leaks, then it is urgent to replace the covers with new ones. To do this, you can sterilize the lids more than cans. Spare never hurts.

Wrap inverted jars in a thick dense blanket and leave to cool in this form until they become room temperature. This will take at least a day, so immediately think of a place where your jars will stand before cooling and will not bother anyone.

After a day, and preferably two. Once again, check the banks for leaks and calmly put them in the cabinet for ripening.

Delicious crispy pickled cucumbers will be ready after a while, and it is best to eat them in the winter. Bon Appetit!

  Crispy pickled cucumbers in liter jars with currant berries

Another interesting recipe for pickled cucumbers, which I discovered a couple of years ago. I really love when cucumber marinade is prepared with the addition of a variety of flavors. She herself experimented with berries, vegetables, spices. I liked the recipe with black currant because of its unusualness. He also came in handy when the berry harvest ripened along with cucumbers at the dacha. If you have the same situation, then be sure to try to prepare crispy pickled cucumbers with currants.

To prepare 1 kilogram of cucumbers you will need:

• fresh cucumbers - 1 kilogram,
• garlic - 4 cloves,
• greens or inflorescences of dill - 2 umbrellas or small twigs,
• blackcurrant leaves - 2 leaves,
• cherry leaves - 4 leaves,
• blackcurrant berries - 4 branches,
• hot red pepper in pods - 1 pc.,
• bay leaf - 2 pcs.,
• fragrant peppercorns - 4 pcs,
• cloves - 2 pcs.,
• rock table salt - 2 tablespoons,
• sugar sand - 1.5 tablespoons,
• vinegar 9% - 8 tablespoons (80 grams).

How to cook crispy pickled cucumbers for the winter:

Since in the first recipe I painted in great detail almost all the steps of pickling cucumbers, in this I will do it more briefly so as not to be repeated. After all, much will have to be done in exactly the same way.

1. First, soak the cucumbers in cold water. It is this process that will help them become resilient and crispy later, even after a long pickling in jars. We pickle cucumbers for the winter, so we will not eat soon.

Fill the cucumbers with cold water and leave for at least 3 hours.

2. Sterilize jars well washed with baking soda. For 1 kg of cucumbers you will need 2 cans with a capacity of 1 liter. If there are more cucumbers, increase the number of cans and marinade components proportionally. So for two kilograms of cucumbers, multiply all the numbers by 2.

Sterilization can be done quickly in the microwave. Just pour about 100 grams of water into the jar and put it in the microwave for 3 minutes. Water will boil and sterilize the cans emitted with steam.

3. Put spices in the prepared jars. In each jar, put: 1-2 cloves of garlic, a leaf of currant, two leaves of cherry, a ring of red hot pepper, a sprig or inflorescence of dill, bay leaf.

4. Place cucumbers on top of the herbs. This is done with the highest possible density. The bottom row of cucumbers is placed vertically. And the top is filled with pieces of cucumber, even if it will be small rings. Put currant berries on top, 5-8 pieces per jar (that is, one sprig). Also on top you can put another small sprig of dill. So crispy pickled cucumbers will turn out even more fragrant.

5. Boil the water in the kettle and immediately after turning off pour the jars of cucumbers to the very top. Cover with lids that have previously been sterilized in boiling water. (put the bucket of water on the stove and let the lids in it boil for a few minutes). Let stand for 1-0 minutes and drain.

6. Repeat pouring cucumbers with boiling water for 10 minutes. But after the second pouring, do not pour out the water, but carefully pour it from the cans into a large pan. From this water we will prepare the marinade. It now mixed the aromas of cucumbers, herbs and currants, and the color became slightly pinkish due to the berries.

7. Pour salt, sugar, pepper and cloves (that is, all remaining spices) into the water for the marinade and mix. Put on fire and bring to a boil. Let it boil for a couple of minutes, then remove from the stove and add the required amount of vinegar to the marinade. Attention! Do not boil with vinegar, it is added already at the end.

8. Pour the finished hot marinade into the banks with a large ladle. The liquid should cover all the cucumbers to the edge of the jar.

9. After that, immediately close the lids. Spin them very tightly and turn the jar upside down. Check the edges of the can near the lid; there should be no leaking water. Now put all the jars together and wrap them in a blanket. In this form, they should stand for a day or more until the banks have completely cooled.

After that, the cans can be cleaned in a dark place, such as a closet, and stored until winter. In this form, crispy pickled cucumbers do not spoil for a very long time, and when you open them, you will definitely like the result.

Help yourself to your health!

  The recipe for crispy pickled cucumbers for the winter without sterilization

Traditionally, I share the video recipe, which I also used when cooking cucumbers. It will help you more clearly understand the whole process. In this recipe there is no need to sterilize jars and lids for harvesting cucumbers. This may be useful to you.

  As you can see, the principles of procurement are very similar. The difference will mainly be manifested in what additional taste your crispy pickled cucumbers get, depending on what spices and herbs are added to the marinade.

  Chili ketchup pickles - original and delicious recipe

To prepare such original cucumbers you will need:

• cucumbers - 1 kg,
• hot chili ketchup - 4 tablespoons,
• bay leaf - 2 pieces,
• allspice - 4 peas,
• garlic - 2-4 cloves,
• black pepper - 6 peas,
• salt - 1 tablespoon,
• sugar - 2 tablespoons
• vinegar 9% - 70-80 gr (7-8 tablespoons).

Cooking:

The preparation of such pickled cucumbers is quite standard, with the exception of the marinade. Therefore, for a more detailed description, you can go to the beginning of the article to the first recipe.

1. Pour purely washed cucumbers with cold water and leave for 3-4 hours.

2. Sterilize the jars in your favorite way. (You can also read about this in the very first recipe, I share my proven method).

3. Prepare the marinade. To do this, pour water into the pan, then add salt, sugar and chili ketchup. Mix well and let it boil. After 2-3 minutes of boiling, remove from heat and pour in vinegar.

4. Put bay leaves, garlic and pepper in the jars, dividing the spices equally between the jars.

5. Then place the cucumbers very tightly.

6. Now pour cucumbers in jars with very burning, just boiled marinade. The marinade should not have time to cool. It will be red and crispy pickled cucumbers will look like they are cooked in tomato juice.

7. Hot cans, immediately after pouring the marinade, you need to twist the lids or roll up (depending on what you use), turn over and put on the lids. Check cans for leaks. Wrap with a blanket and leave for a day until completely cooled.

The result will make you very happy. Bon Appetit!