Almost every housewife in the summer and autumn is engaged in the preservation of vegetables. And the traditional occupation for them is pickling cucumbers for the winter in liter jars with citric acid. Some to perform such a task choose fruits with pimples. And this is correct, because after being in the brine the cucumber softens and becomes not crispy.
Salting cucumbers for the winter in liter jars with citric acid

  Ingredients:

Fresh cucumbers;
   Bitter peppers;
   Carrot;
   Bell pepper;
   Garlic,
   Peas and allspice,
   Currant and cherry leaves,
   Dill.

For brine per liter jar you need:

Water 0.5 liters,
   3 teaspoons of sugar
   1 teaspoon of salt and the same amount of citric acid.

Cooking:

Water can be well or cold boiled, but it is best to take spring water. You can even use mineral water, but not salty and not containing gas. After salting, cucumbers must be taken to the cellar or refrigerated. If you want to eat immediately, then after 4 days you can already eat.

  Cucumbers with aspirin

Unusual salting of cucumbers for the winter in liter jars with aspirin makes them crispy. To prepare in this way, cucumbers must be collected, washed, trimmed tails and pour well water for 6 hours.

On a liter jar you need to take:

1 tablet of acetylsalicylic acid
   0.5 teaspoon of citric acid
   salt 1 tablespoon,
   sugar - 1 tablespoon,
   5 pieces of pepper peas,
   1 bay leaf
   garlic 2 cloves,
   dill,
   leaves of cherry, currant, walnut, horseradish,
   at the request of tarragon.

Cooking:

Put all the cooked ingredients in a jar, place the cucumbers in an upright position on top of the seasonings and lay one dill umbrella at the very top. Pour all this with boiling water and roll up the lid.

Then, using tacks, turn the jar of cucumbers several times back and forth to melt the salt, sugar and tablet. On a towel, turn the glass jar upside down and cover with a blanket on top. Leave in this position for 4 - 5 hours, then open and let cool completely.

Salting with vinegar

A very important period when salting of cucumbers for the winter comes in liter jars with vinegar. To do this work is necessary so that nothing explodes and it turns out delicious. Salting of cucumbers with vinegar occurs in this way. Can also be prepared for the winter.

  It is necessary:

Fresh cucumbers about 700 grams,
   a couple of cloves of garlic
   half a carrot
   dill, parsley.
   The marinade is done per liter of water:
   1 tablespoon of salt
   2 tablespoons of sugar
   peppercorns - 3 pcs.,
   cloves - 3 pcs.,
   cherry leaves
   1 teaspoon of vinegar essence.

  Cooking:

Place the cucumbers in cold water for 5 hours. Then put them in jars along with garlic, carrots and herbs. Pour boiling water over the entire contents of the jar and let it stand for about 15 minutes. Drain the water and repeat the procedure again.

For the third time, put spices in the water, as well as cooked greens and sugar with salt. Pour boiled marinade over everything, add vinegar essence and roll up metal lids. After cooling, bring to the cold.

Canned cucumbers, it is not only tasty, but also very useful! It would seem that you can tell about pickling cucumbers? But almost every housewife has her own tricks in order to make the blanks tastier, healthier, keep them simpler and longer.
  We present you the most delicious and delicious recipes for pickling cucumbers from the best hostesses!

1. Canned Cucumbers with Red Currants

Products:

1. Cucumbers - 600 gr.
  2. Garlic - 2 cloves
  3. Onions - 1 pc.
  4. Red currant - 1.5 cups
  5. Black pepper, peas - 3 pcs.
  6. Clove - 3 pcs.
  7. Water - 1 liter
  8. Sugar - 1 tbsp. a spoon
  9. Salt - 2.5 tbsp. spoons

How to cook canned cucumbers with red currants:

Wash the cucumbers. Put spices at the bottom of the jar. We arrange the cucumbers vertically on the banks. Currants (0.5 cups) will be cleaned of twigs, sorted and washed. The berries are distributed between the cucumbers. Pour cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes .. then roll up the jars and wrap them. Brine. Bring the water to a boil, add salt and sugar, pour the berries of red currant (1 cup).

2. Cucumbers in spicy tomato sauce

Wash the cucumbers and soak for 1-2 hours in cold water.

Products:

1. Cucumbers - 4.5 kg.
  2. Garlic - 180 gr.
  3. Tomato paste - 150 gr. (3 full tablespoons)
  4. Sunflower oil - 250 ml.
  5. Sugar - 150 gr.
  6. Salt - 31 tbsp. spoons (in the process, the sauce can be added to taste)
  7. Vinegar 6% - 150 ml.
  8. Hot paprika - 1 teaspoon
9. Ground black pepper - 1 tbsp. a spoon

How to cook cucumbers in spicy tomato sauce:

We cut off the tips of cucumbers. We cut large cucumbers into 4 parts along. Smaller cucumbers - only along. We push garlic through a press. Add all the ingredients except vinegar. We put on a moderate fire. After 0.5 hours, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be sharp, not salty, but not too sweet. We put out the cucumbers for another 15 minutes .. Add vinegar. The total extinguishing time is 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. We decompose the cucumbers into prepared sterilized 0.5-liter jars. Pour sauce and sterilize for 25-30 minutes .. Close the jars and turn over until completely cooled.

3. Cucumbers with apples (pickled and lightly salted)

Products:

on a 3 liter jar

1. Apples (sour) - 1-2 pcs.
  2. Garlic - 3-4 cloves
  3. Dill (umbrellas)
  4. Cherry, currant leaf
  5. Allspice - 12 pcs.
  6. Clove - 12 pcs.
  7. Bay leaf - 4 pcs.
  8. Sugar - 5 teaspoons
  9. Salt - 4 teaspoons
  10. Acetic essence - 2 teaspoons
  11. Cucumbers - 1.5 - 2 kg.

How to cook cucumbers with apples (pickled and lightly salted):

Cut the garlic into slices, wash the greens. We put washed cucumbers in clean jars, alternating them with spices and apple slices (do not peel the peel). Fill the jar with boiling water, let stand for 20 minutes. and pour into the pan. Boil this water again, add sugar and salt to it. Pour cucumbers to the top with syrup, wait 10 minutes, again pour the brine into the pan. Boil. At this time, we pour 2 incomplete teaspoons of vinegar into the jar, pour boiling syrup and roll up the boiled lids. We turn over the banks and wrap them up to cool. Cucumbers are stored at room temperature or in a cool place.

Salted cucumbers (hot method):
  In a deep container we put cucumbers with spices and apple slices. In hot water (per 1 liter) we breed 2 tbsp. l salt, pour cucumbers, cover with a plate so as not to pop up. Leave at room temperature until completely cooled, then put in the refrigerator. The next day, cucumbers are ready to eat.

4. Pickles for the winter

Products:

on a 1 liter jar.
  1. Cucumbers - how much will go
  2. Dill umbrella - 1 pc.
  3. Horseradish leaf - 1 pc.
  4. Garlic - 5-6 cloves
  5. Hot pepper - 3-4 rings
  6. Bulgarian pepper - 2 rings
  7. Currant leaves - 2 pcs.
  8. Coarse salt - 20 gr.
  9. Acetyl (crush) - 1.5 tablets

How to cook pickles for the winter:

Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, pour lids with boiling water. Peel the garlic, rinse the herbs, chop the pepper. At the bottom of the can, put a leaf of horseradish, a sprig of dill, currant leaves. Tightly fill the jar with cucumbers. Sprinkle cloves of garlic and lay pepper. Pour boiling water, cover with lids and allow to cool for so much that you can hold it in your hands. Drain the pot. Add 100 ml. boiled water. Let it boil. pour jars of salt and crushed acetyl. Pour cucumbers with boiling cucumber water in one jar. To the top. Tighten the jar immediately. (Reduce the fire to a minimum and do not remove water, it must constantly boil.) Ready cans are turned upside down and put in pre-cooked “heat”. Leave the pickles for a day.

5. Pickled cucumbers with gooseberries

The recipe is checked repeatedly. There is never a misfire. For several years I have been closing cucumbers according to this recipe - the banks do not explode, they do not cloud.

Products:

for four liter and three 700 gram cans
  1. Small cucumbers - 4 kg.
  2. Gooseberry - 0.5 kg.
  3. Garlic - 1 head
  4. Cherry leaf - 10 pcs.
  5. Currant leaf - 5 pcs.
  6. Horseradish leaf big - 1 pc.
  7. Dill - 1 branch-stem with an umbrella
  8. Black pepper - 10 peas
  9. Carnation - 10 flowers
  10. Horseradish spine small - 1 pc.
  11. Spring water - 3.5 liters
  for marinade (per 1 liter of water):
  1. Salt - 2 tbsp. spoons
  2. Sugar - 3 tbsp. spoons
  3. Vinegar 9% - 80 gr.

How to cook pickled cucumbers with gooseberries:

Wash the cucumbers thoroughly. Pour cucumbers with cold water for 3-4 hours. Wash greens, dry with napkins. Chop finely. Peel the garlic and horseradish root and chop finely. Put everything in a bowl and mix well. Cucumbers cut off the "butt." Sterilize the banks. In each jar put a tablespoon of a mixture of herbs and garlic with horseradish. Tightly place the cucumbers, pour a handful of washed gooseberries on top. Boil water, pour cucumbers, warm min. 15. Repeat again. Then, in the water drained from the cucumbers, add pepper, cloves, sugar, salt, vinegar. Simmer the marinade min. 10-13. Pour the cans to the top with the marinade, so that even a little flows out. Boil the lids for 5 minutes. Roll up the cans, put the lids down, wrap up very well. After a couple of days, turn over the cucumbers, hold it for another two days under the covers.

6. Pickled cucumbers sterilized without vinegar

The recipe for pickles without vinegar allows you to make fragrant and crispy cucumbers for the winter.

Products:

1. Cucumbers - 1 kg.
  2. Horseradish root - 50 gr.
3. Garlic - 1-3 cloves
  4. Bay leaf - 1-2 pcs.
  5. Oak leaves - 1 pc.
  6. Cherry leaves - 1 pc.
  7. Blackcurrant leaves - 1 pc.
  8. Mustard (grains) - 1-3 pcs.
  9. Dill - 30-40 gr.
  10. Dill (seeds) - 2-3 pcs.,
  for brine:
  1. Water - 1 liter
  2. Salt - 2 tbsp. spoons

How to cook pickled cucumbers sterilized without vinegar:

Cucumbers are placed in jars, poured with brine, covered with lids and kept for 3-4 days at room temperature (for lactic acid fermentation). Then the brine from the cans is drained and boiled. Cucumbers are thoroughly washed in cold water. They are again placed in jars, adding spices and spices for the aroma, density and fragility of cucumbers. Pour jars of cucumbers with boiling brine and sterilized at a temperature of 80-90 ° C: liter jars - 20 min., Three-liter jars - 40 min.

7. Salting cucumbers in jars - the easiest and most delicious recipe

Products:

1. Water - 1 liter
  2. Salt - 50 gr.
  3. Cucumbers - how much will go
  4. Spices to taste

How to cook pickling cucumbers in jars - the easiest and most delicious recipe:

A small amount of cucumbers can be salted without pasteurizing in glass jars. Freshly cucumbers, preferably of the same size, are thoroughly washed, placed in jars, layered with spices and poured with boiling (but it can also be cold - this is a cold way of pickling cucumbers) with a 5% salt solution (i.e. 50 grams of salt per 1 liter of water ). The cans are closed with tin cans boiled in water, but not rolled up, but placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are added with brine and sealed using a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.

8. Pickled cucumbers and tomatoes (a very simple and delicious recipe)

This recipe for delicious pickled cucumbers and tomatoes is really very simple and will require a minimum of time and effort.

Products:

on a three-liter jar:
  1. Cucumbers - how much will go
  2. Tomatoes - how much will go
  3. Citric acid - 0.5 tsp
  4. Salt - 70 gr.
  5. Sugar - 1.5 tbsp. spoons
  6. Bay leaf - to taste
  7. Peppercorns - to taste
  8. Onions - 2-3 pcs.
  9. Garlic - 3-4 cloves
  10. Sweet pepper - 2-3 pcs.
  11. Cherry, currant, oak leaves - 3-4 pcs.
  12. Amaranth (shiritsa) - 1 branch

How to cook pickled cucumbers and tomatoes (a very simple and delicious recipe):

At the bottom of a dry steamed can, put dill, horseradish, 3-4 flesh points of cherries, currants, oak, a sprig of twigs (so that the cucumbers crackle). Put cucumbers (tomatoes) in a jar or make assorted ones. Add spices, 3 tablets of aspirin. Pour boiling water (1.5-2 l) - carefully so as not to crack the bank. Roll up immediately, turn upside down and wrap until cool.

9. The secret recipe of the awesome cucumbers "Lick your fingers"

Products:

1. Cucumbers - 4 kg.
  2. Parsley - 1 bunch
  3. Sunflower oil - 1 cup (200 grams)
  4. Table vinegar 9% - 1 cup
  5. Salt - 80 gr.
  6. Sugar - 1 cup
  7. Ground black pepper - 1 dessert spoon
  8. Garlic - 1 head

How to cook a secret recipe for awesome cucumbers "Lick your fingers":

4 kg of small cucumbers. Mine. You can slightly trim the ponytails and spouts. Cucumbers, which are larger, cut lengthwise into 4 parts. The smaller ones are cut in half along. Put the prepared cucumbers in a pan. Finely chop a good bunch of parsley and send to the cucumbers. Add a glass of sunflower oil, a glass of 9 percent table vinegar and 80 g to the pan. salt (do not add a 100-gram cup to the top of the finger). Pour a glass of sugar and a dessert spoon of black ground pepper into the resulting marinade for cucumbers. Cut the garlic head into slices and into the pan. We are waiting 4-6 hours. During this time, the cucumbers will start up juice - pickling will take place in this mixture. We take sterilized 0.5 liters. cans and fill them with slices of cucumbers: put the cucumbers in the bank vertically. Pour the cans to the top with the remaining marinade in the pan, cover with prepared lids and sterilize for 20-25 minutes. We take it out, roll it tightly. Put the cans upside down, wrap them in towels until they cool completely.

10. Pickled Cucumber Salad

Products:

on a 0.5 liter can
  1. Cucumbers
  2. Onions - 2-3 pcs.
  3. Carrots - 1 pc.
  4. Garlic - 1 clove
  5. Dill seeds (dry) - 1 teaspoon
  6. Bay leaf - 1-2 pcs.
  7. Allspice - 2 peas
  for marinade (for 8 cans of 0.5 liter)
  1. Water - 1.5 liters
  2. Salt - 75 gr.
  3. Sugar - 150 gr.
  4. Table vinegar - 1 glass

How to cook pickled cucumber salad:

Cans 0.5 l. with covers need to be sterilized beforehand. Wash the cucumbers. We clean the onions, 2-3 medium onions, 1 carrot are consumed for each jar. We cut cucumbers across with centimeter washers. We also cut the onion into thin rings, and rub the carrots on a coarse grater. In each prepared jar we put one good clove of garlic into slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice. Next, lay out a layer of onion rings (about 1 cm.), Then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so to the top of the can alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 g in it. salt (approximately 3/4 of a 100-gram cup), 150 g. sugar and pour in a glass of table vinegar. Pour jars of boiling marinade, cover with lids and sterilize for 35 minutes. with a slight boil. We get it, roll it tightly, you can turn it over, but if you want to maintain a beautiful appearance so that the layers do not mix, it is better not to turn it over. We cover the pickled salad - let it cool down until the next day.

11. Salted cucumbers with vodka

Products:

1. Cucumbers
  2. Horseradish leaves
  3. Cherry Leaves
  4. Currant leaves
  5. Bay leaf
  6. Dill umbrellas
  7. Black pepper peas
  8. Vodka - 50 ml.
  9. Salt - 2 tbsp. spoons

How to make salted cucumbers with vodka:

Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put it in a pan, add peppercorns and top with cucumbers. Prepare a brine at the rate of 2 tablespoons of salt and 50 ml. vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

12. Salted cucumbers "Spicy"

Products:

1. Small cucumbers - 1 kg.
  2. Garlic - 4-5 cloves
  3. Hot pepper pod -1/2 pcs.
  4. A large bunch of dill
  5. Coarse salt - 6 tbsp. spoons

How to cook Spicy Salted Cucumbers:

Take young and elastic cucumbers, rinse. Cut off their tips on both sides. Wash the pepper and cut it lengthwise, clean the seeds and cut across into thin strips. At the bottom of the jar, lay 2/3 of the total amount of dill and garlic, cut into thin slices. Then lay the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Put salt on top of the dill, cover and shake the jar. Boil water and pour cucumbers. In a few minutes drain the water, bring to a boil and again pour the cucumbers with the resulting saline solution. Cover the jar with a saucer, on which put a small load, for example, a small jar of water. Leave the cucumbers at room temperature for 2 days.

13. Summer salad for the winter

Products:

1. Dill, parsley
  2. Garlic
  3. Sweet pepper
  4. Onion
  5. Tomatoes
  6. Cucumbers
  7. Vinegar 9%
  8. Salt, sugar
  9. Allspice, cloves, bay leaf, allspice

How to cook a summer salad for the winter:

In a sterile jar (I have 1 liter) put 3-4 branches of dill and parsley (green) on the bottom, cut 1 clove of garlic, optionally put a ring of bitter pepper, cut 1 medium onion into rings, cut 1 sweet pepper into strips ( I always take either yellow or orange pepper for a variety of colors), then cut the cucumbers, but not thinly, and the tomatoes (it is advisable to take tomatoes that are strong, fleshy, well brown so that they do not turn limp and turn into porridge). Tamp the vegetables when laying a little. Then put 4-5 pieces on top. allspice, 2 cloves, 2-3 bay leaves. We prepare the brine: for 2 liters of water, 0.5 cups (250 gr.) Of sugar, 3 tablespoons of salt without top, when it boils, pour 150 gr. vinegar 9% and immediately pour the brine into cans (this brine is enough for 4-5 liter cans). Then sterilize the banks for 7-8 minutes. from the moment of boiling and immediately roll up.
  In winter, when serving, pour the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour vegetable oil to taste.

14. Assorted pickled granny Sonya

Products:

on 3 liters jar
  marinade:
  1. Salt - 2 tbsp. spoons
  2. Sugar - 6 tbsp. spoons
  3. Vinegar 9% - 100 gr.

How to cook assorted pickled granny Sonya:

At the bottom of the jar we put a leaf of grapes, 1 leaf of cr. currants, 1 leaf black currants, a bunch of dill along with an inflorescence, 2 laurels. leaf, horseradish root (the size of the index finger), 1 pod of hot pepper, 10 peas black. pepper, 2 cloves of garlic. We put vegetables in a jar (anything - cucumbers, tomatoes, onions, sweet Bulgarian pepper, cauliflower, white cabbage).
  Pour 1150 ml into each jar. boiling water (1 liter of 150 ml.). Let them stand for half an hour. Then pour all the water from the cans into a large pan (or two), add salt, sugar, vinegar, boil for 2-3 minutes. Now pour the marinade back into the cans, close the lids, turn it upside down and wrap it in a warm blanket.

Super Chef wishes you bon appetit!

Salted cucumbers for the winter are the most demanded conservation of any housewife. There are a lot of ways to pickle. More recently, we have examined cooking options. Today I suggest that you pay your attention to pickles that retain their qualities perfectly until winter.

Before you start the salting process, you need to decide which way to choose. After all, they are also not few, for example, a cold and hot option. They are prepared in very different ways, but the composition of the ingredients is almost the same. If you want to add something new, for example mustard or vodka to the recipe, then the cooking process will be different here. Perhaps now you understand how important it is to know initially what it seeks as a result.

Harvested cucumbers for the winter are considered an excellent snack to any festive table. And mind you are not in little demand among the guests of the celebration. I suggest you not stop at one recipe, but cook a few by signing covers on them. Then you can definitely decide and find your favorite pickle method.

  Cooking pickles for the winter in banks

Let's start with a classic recipe. By which many cook, I promise and we will learn. The whole secret is in this version of pickles, in the marinade. Cucumbers prepared according to this recipe are in the banks all winter. It turns out crispy and very tasty, try you like it.

We will need:

The number of products required may vary. Depending on the number of cans that you will use. That is why a set of ingredients without an indication of quantity will be indicated below.

• fresh cucumbers - 3 kg. (maybe more depending on the size of the fetus and the jar)
• leaves of currant, cherry and horseradish
• dill umbrellas
• bay leaf - 1 pc. 750 gr. jar
• garlic - 2-3 cloves per jar
• peppercorns

1 liter marinade:

• granulated sugar - 3 tablespoons
• salt - 1.5 tbsp
• vinegar 70% - 1 tsp

Cooking:

1. Before starting, prepare cans for pickles. To do this, thoroughly rinse each of them. Then sterilize with steam.

Personal experience. For sterilization, I use a regular kettle. Pour enough water into it. We put on the fire, bring to a boil. After the gas is reduced, we put a jar on the boiling spout.

All greens and leaves must be processed right before pickling. We rinse under running water, then put it on a cloth. This way we get rid of the remaining fluid and let the grass dry completely.

Now we are comfortable and proceed to salting. At the bottom of a sterilized liter jar, put a leaf of horseradish, then sheets of currant and cherry, about 3 leaflets, for each jar. We also put dill umbrellas and garlic here, cutting it into two or three parts.

Next, lay the bay leaf and peppercorns.

2. Now take the pre-washed cucumbers. We remove the stalks or leave with them if they are not quite large. And tightly spread in cooked jars.

Then pour boiling water into each jar. This must be done very carefully so as not to get burned. It is not necessary to report anything to this water, so we sterilize our cucumbers again.

Cover each jar with lids. Let stand until the water in the banks has completely cooled. Then carefully pour all the liquid back into the pan. From the same water we will prepare the marinade. Add all the necessary ingredients to it. The recipe is described in more detail above.

Bring the cooked marinade to a boil, then boil for another 5 minutes. Then we pour the finished marinade into the prepared jars. On top we close the lids, which must be rolled up immediately. Turn the finished pickles with the lids down and leave the cucumbers in this form for 24 hours. It is advisable to cover the jars on top with something warm.

So we cooked delicious crispy cucumbers for the winter. Which by the way are subject to long storage in a cool place. Here is a little below will be presented prescription preservation, which is perfectly stored in the apartment throughout the year.

  Proven recipe for crispy fruits with vinegar for storage in the apartment

I bring to your attention a proven recipe. According to which we cook with the whole family from year to year. Cucumbers prepared according to this option are excellent and crispy. Such jars of pickles are perfectly stored in apartments. The main thing is to choose a darker place, where the rays of the sun will probably not be able to penetrate.

We will need:

The calculation will be presented for 3 banks, each of which has a volume of 1 liter

• cucumbers
• water - 3 liters
• granulated sugar - 6 tablespoons
• salt - 6 tablespoons with a slide
• vinegar - 3 tablespoons (one in each jar)
• herbs (horseradish leaves, dill umbrellas, horseradish root, garlic, allspice)

Cooking:

1. The first thing we’ll do is handle the cucumbers. To do this, select the most suitable fruits. We spread them in a basin with cold water and rinse thoroughly. After which we drain the water and again fill in a new (cold) one. We leave cucumbers in it for 1 hour.

On both sides of the washed vegetable we remove the stalks. And leave them in the basin for now. And at this time we will take up the sterilization of cans.

2. The process of sterilizing cans I described to you in the previous recipe. You can use your own method. But this process is by no means missed. But with lids, everything is much simpler. We put them in boiling water and continue to boil for 3-5 minutes.

Now we put washed grass, garlic and black pepper in the prepared jars. We spread cucumbers on top, slightly ramming them to each other.

If, as a result, you plan to get pickles with a lot of brine, then cucumbers should not be too hard to ram the fruits together.

3. Now prepare the marinade. Add all dry ingredients to boiling water. Such as salt and sugar, bring to a boil again. Then gently pour the finished marinade into prepared jars with cucumbers.

Cover with lids and leave it in this state for 7-10 minutes. After the liquid is again poured into the pan and bring to a boil. Then again we fill in the cucumbers, but not to the top, but only to the shoulders of the can.

It's time to pour the vinegar. One tablespoon in each jar will be enough.

When vinegar is added, you can add the remaining marinade to the jars to the very top.

Cover with sterilized metal caps and twist. Banks are turned on a flat surface. Cover with a warm blanket. We leave the resulting pickles for a day. At the end of time we put them in a convenient position.

Keep this preservation in a dark place. But it will be possible to try after one, or better two weeks. So that cucumbers can be salted as best as possible.

We preserve cucumbers under a nylon cover

Quite an interesting way of salting, we will now consider with you. It's all about its distinguishing features. For example, we will prepare such preservation without adding vinegar. Pour cucumbers will be spring or raw water from the tap. And it is necessary to close the resulting pickles under the nylon cover. Well, what is interesting to you is the process of salting, then to the point ...

We will need:

The calculation is scheduled for one 3-liter jar

• cucumbers
• salt - 100 gr.
• grass (leaves of currant and cherry, dill umbrellas, bay leaf)
• horseradish root
• garlic - 2 cloves
• peppercorns - 3 pcs.
• water - preferably spring

Cooking:

1. First, prepare all the ingredients you need from the list. Cans with lids are thoroughly washed under rinsed water. It is advisable to soak cucumbers before pickling in cold water, at least for half an hour.

Rinse and dry all prepared grass with a cloth towel.

We put the prepared jars of 3 liters on a flat surface. And gently lay the washed grass in it. In the following quantity: bay leaf - 2 pcs., Peppercorns - 3 pcs., Horseradish root - small sliced \u200b\u200bpieces 1 cm long (2-3 pcs.). With the remaining grass, do so at your discretion, you can add less or more, it will not do any harm to pickles.

Here we fill up the required amount of salt. Next lay out the washed cucumbers. Tamping them together, as best as possible.

2. Then pour the resulting mass to the very top with spring water, which can be completely replaced with raw from the tap. Close the capron lids.

Store the resulting pickles preferably in a cool place. As a result of your efforts, you will receive wonderful conservation for the winter.

Since this option was prepared in a cold way, the salting time of it will increase. That is, if you decide to try the cucumbers for 3 or 4 days after salting, they certainly will not be ready. So abstain gentlemen.

  Video on how to preserve cucumbers in a cold way

Seamlessly move on to another recipe for cooking pickles for the winter. Do not worry, you can always return to previous notes.

  A delicious recipe for pickles with mustard

Mmm, I promise it will be delicious. This method of preservation with mustard is suitable for spicy lovers. So, as part of the marinade, we will use not a small amount of mustard and vinegar. Which will positively affect the finished pickles.

Calculation of products will be given below in four liter jars.

We will need:

• fresh cucumbers
• cold water - 6 glasses
• mustard - 6 tablespoons
• table vinegar - 1 glass
• granulated sugar - 1 cup
• salt - 2 tablespoons

Cooking:

1. Cucumbers are thoroughly washed and soaked in cold water for 3-4 hours. Thus, we will get rid of a slight bitterness if there is one in the vegetable.

In prepared well-washed jars, lay out the cucumbers. Tamping them among themselves. As you probably noticed in this recipe does not contain a single gram of greens. Which facilitates our work at times. You can not doubt the taste of ready-made pickles this will not affect.

2. For now, remove the prepared jars of vegetables aside and do the marinade.

To prepare the marinade, take a large deep pan. Pour the required amount of cold water into it. Add mustard, vinegar, sugar and salt here. We put all the resulting mixture on fire and bring to a boil.

Boil the marinade for 5-7 minutes. Then gently fill the jars with cucumbers to the very top.

3. Prepare a pan for sterilizing preservation. To do this, put a small towel in the bulk container and fill it with water. We put on the fire and bring to a boil.

Then gently lower the cans of vegetable to the bottom of the pan. Cover with lids, each individually. And sterilize for 5-7 minutes.

After time, carefully pick out our pickles, hold with a towel so as not to scald. And wrap the covers as best as possible. Then we turn them upside down on a flat surface and leave them in this state until they cool completely.

As soon as the preservation cools down, you can lower them into the cellar or store them in an apartment in a dark place.

  Amazing version of pickles cucumbers with vodka

Our article is drawing to a close. But I don’t want to say goodbye. That is why I suggest that we, together with you, make out another version of canned cucumbers for the winter. And this recipe will not be simple, but with the addition of a familiar ingredient. We will add some vodka to the composition of such a marinade. As a result, you will see how the taste of pickles differs from those presented above.

We will need:

On a 3 liter jar

• cucumbers - 1.5-2 kg.
• currant leaves, horseradish, dill umbrellas, shiritsa (amaranth), marigolds - 2 pcs.
• garlic - 4-5 cloves
• salt - 100 gr.
• vodka - 50 gr.

Cooking:

1. We spread the processed leaves in a steam sterilized jar. We put them in order, as described above in the recipe, slightly pressing them to the bottom.

Then here we lay the pre-processed cucumbers.

Cucumbers had to be washed and removed on both sides of the stalk. And do not forget to withstand the fruits in cold water.

Tamp them lightly, do not try to press them. Any applied force can break the vegetable.

2. Now prepare a simple marinade. Pour water into the carafe and add the required amount of salt. Mix the resulting mixture thoroughly. And pour into the prepared jars with cucumbers. In this case, nothing needs to be heated yet.

We close the jar with a capron lid and remove the pickles in a dark place for 4 days. At the end of time, pour the pickle from the cucumbers into a pan. We put on fire, bring to a boil, and boil for 5 minutes.

While the marinade is on fire, take a jar of cucumbers. Pour cold water into it. Close the lid on top and shake thoroughly. Thus we get rid of the formed white coating. Then we drain this water.

Pour the required amount of vodka here. After we add the finished hot marinade to the very top. Hermetically seal pickles with sterilized iron lids. Turn the bottom to the top on a flat surface. Leave in this state until completely cooled.

Store canned cucumbers preferably in a cool place. Under such conditions, they can be saved until spring. But I doubt that such a yummy will last a long time. Of course, when you taste it, you will not remain indifferent.

On this our selection came to an end. I hope that you have chosen one of the recipes for yourself, and perhaps even adopted several of them. Now I am waiting for feedback from you on what and how you got it. Which option we stopped at, and which one we would like to try.

Until next time, dear friends!

The time has come to harvest vegetables and fruits in many ways determines how varied and tasty our winter menu will be. Will there be on the table additions to lunch or dinner from hearty salads, fragrant canned peppers or tomatoes, fragrant tea jam ...

Among all this variety, cucumber blanks are some of the most popular. After all, pickled or salted, they are good not only on their own, they are one of the important components of most salads, they are also used in the preparation of first and second courses.

Today’s article for those hostesses who decide to cook cucumber stalls for the winter in liter jars, crispy small cucumbers are especially tasty and mouth-watering.

But the choice of the recipe for storage in such a container must be approached carefully, because if they are stored in three-liter containers without problems, then in liter containers they are worse due to their small volume, they often “explode”, and therefore require a recipe precisely calibrated by the number of preservatives.

By the way, for the same reason, when harvesting cucumbers in a small container, cans are often not just poured with hot brine, but also sterilized.

Despite the fact that the recipes are very similar at first glance, experienced housewives know that even a small difference in seasonings, and even more so in salt-sugar-vinegar, significantly affects the taste.

Do not forget that seaming dishes must be washed and sterilized, and vegetables and seasonings must be well washed.

And one more useful tip: before starting to roll it is advisable to soak the cucumbers in cold water for 3-4 (three to four) hours, this increases their "ability" for long-term storage.

So for you

Recipes of crispy cucumbers for the winter in liter jars for every taste

Cucumbers "Like from the store"

For the 1st one-liter jar you will need:

• Cucumbers (it is advisable to pick up identical, small-sized copies)
• 2 (two) table. lies. 9% vinegar
• 5 (five) pieces of black pepper and allspice
• 1 (one) dill umbrella (take along with seeds and leaves)
• 1 (one) bay leaf
• Mustard seeds (desirable, but not necessary)
• To prepare a marinade based on 3 (three) liters of water we need:
• 100 (one hundred) gr. salt
• 200 (one hundred) gr. granulated sugar

We wash the cucumbers well, cut off their tips. Fold as compactly as possible into pre-prepared cans, laying down all the indicated seasonings except salt-sugar-vinegar.

To prepare the marinade, you need to dissolve the salt / sugar in the boiled water and, after dissolving, pour everything to the prepared vegetables and seasonings. Cover with metal (pre-sterilized) lids and sterilize.

After that, the bubbles will constantly rise from the bottom. Then take out, pour in each put amount of vinegar, and then roll up. Turn them upside down and, wrapping them up, set to cool.

"Cucumbers in Bulgarian"

On the 1st one-liter jar we need:

In a one-liter container, add seasonings, onions, garlic. Wash cucumbers, preferably small in size, lay tightly on top of the seasonings.

Make a marinade - add salt / sugar to the water, bring it to a boil together and pour boiling vinegar after boiling, then turn it off immediately. Pour cucumbers with boiled marinade, sterilize for 8 (eight) minutes. Roll up.

Many people prefer that cucumbers are rolled into liter jars for the winter without sterilization. In this case, the following recipes are ideal:

"Gherkins" Let’s Punch "

It will be required (for one liter can):

• Cucumbers (try to pick up small, equal in size)
• 3 (three) table. lies. granulated sugar
• 1 (one) dessert lies. salt
• 2 (two) table. lies. 9% vinegar
• 1 (one) garlic clove
• 4-5 pieces of black pepper peas
• 2 (two) bay leaf pieces
• 1 (one) leaf of horseradish
• 1-2 (one or two) parsley branches

Prepare containers and vegetables in the usual way. In a one-liter jar, put the seasoned and washed seasonings: black peppercorns, peeled garlic, sprigs of parsley, bay leaf, horseradish leaf. From above, “pack” cucumbers, pour boiling water, cover with a sterilized lid, let stand for 10 (ten) minutes.

Then drain the water into the prepared container and once again set to boil. Put sugar in a jar directly, add salt, pour vinegar, then pour boiling water. Done, roll up. Turn the bottom to the top, wrap it up, and leave it until they have completely cooled.

Cucumbers "Bulgarian"

For 1 one-liter jar you will need:

Cucumbers, small and beautiful

To prepare the marinade you need:

In accordance with the rules, prepare a one-liter jar to put dill with an umbrella, garlic whole, peeling off only the topmost husk, peeled onions, carrots cut into 4 (four) parts, and cucumbers on top.

Pour boiling water over everything, leave for 15 (fifteen) minutes. Pour water into a container, sugar there with salt, boil again. As it boiled, and the sugar and salt melted, reduce the heat to a minimum and add 9% vinegar.

The resulting hot marinade is added to the cucumbers, roll up. As usual, wrap up and leave it upside down until completely cooled.

For those who have cucumbers, but there was no seasoning, a recipe is useful, which is prepared with a minimum amount of additional additives:

"Pepper Cucumbers"

For cooking you need:

In one-liter jars we put dill (on the bottom) and cucumbers, pour boiling water, let it stand for 10-15 (ten-fifteen) minutes. Pour water into the container, add sugar / salt to it, boil again until smooth.

Directly pour pepper into a jar, pour vinegar, and then pour boiling marinade. Roll up, flip, wrap.

If there is no vinegar at home, but there is acetic acid, then rolling cucumbers for the winter in liter cans is suitable, a recipe with acetic acid.

Acetic Acid Recipes

Cucumbers "Just a miracle"

Based on a 1-liter jar you need:

• Small cucumbers
• 1 (one) onion
• 1 (one) carrot
• 1 (one) garlic clove
• 5 (five) peas of black and allspice
• parsley sprigs
• 1 (one) tea lies. vinegar essence
• 1 (one) table. lies. with a slide (!) of salt
• 2 (two) table. lies. without a hill (!) of granulated sugar
• Cloves, cherry and laurel leaves (to taste and desire).

We put spices down the jars, on them cucumbers (preferably vertically), on top a clove of garlic, chopped onion with carrot, sprigs of parsley. Pour all this with boiling water and leave it for 10 (ten) minutes, drain the water and repeat the pouring of boiling water again, withstand another 10 (ten) minutes.

In the container for preparing the marinade, put sugar / salt, pour the water from the cucumbers there and bring it to a boil. Now boiling water - in cucumbers, add vinegar essence to the jar, roll up. Wrap upside down and leave until completely cooled.

"Pickled Cucumbers"

For cooking, we need:

To prepare the marinade you need:

Place the gherkins in sterile one-liter jars, pour the cooked boiled marinade.

Cover with lids, set to sterilize for 5-7 (five to seven) minutes, then add to each jar one teaspoon of 70% vinegar and vegetable oil and roll up.

For 1 one-liter jar is about 0.5 liters of marinade.

Some unusual recipes

Which are also worth paying attention to.

Cucumbers "Without Vinegar"

You will need:

For small cucumbers, we cut a little tails on each side, put them in one-liter jars, fill them with boiled cold (!) Water and leave them for 2 (two) hours.

After the set time, we drain the infusion and, without warming it, dissolve the salt in it (just by stirring well). Pour the cucumbers with the resulting solution.

We leave, without rolling up (!), For 3 (three) days in a warm room (just at room temperature). Over time, pour the water and salt into a container, and put peas, dill and onions in a jar.

Boil the drained marinade, pour back and roll.

Since this preparation is without vinegar, it is suitable even for a children's table.

Another recipe without vinegar.

"Cucumbers in the leaves of grapes"

For cooking, we need:

Marinade (designed for pouring one-liter cans in the amount of 3 pieces):

We wash cucumbers and leaves of grapes. We cut off the ends of the cucumbers, put them in a spacious container, pour cool boiling water for 1-2 (one or two) minutes, then rinse with cold water.

In jars we put garlic, peeled and husk.

Each cucumber is wrapped in a leaf of grapes. We try to do this carefully, turning the edges of the leaves and laying them tightly in the dishes so that they do not unfold after hot pouring.

We make a marinade - add salt / sugar to hot water, and how they dissolve, pour cucumbers in the leaves and set for 5 (five) minutes, no more, stand.

Drain the filling into the container and boil again. So you need to fill 3 (three) times, and after the fourth fill immediately roll up. Leave to cool normally.

"Cucumbers with red currants"

We will need:

To prepare the marinade you need:

Put all the spices down the jars, fill the rest of the space with cucumbers, placing them horizontally, and alternating with brushes and individual berries of red currant (it easily takes up space in empty spaces).

In one-liter jars we pour hot marinade from water and salt and, covering with lids, set to sterilize for 15 (fifteen) minutes. Roll up.

Thanks to the currant, cucumbers acquire a piquant taste.

Cucumbers "Savelovsky"

We need:

To prepare the marinade you need:

Prepare the juice using a juicer.

For 1 (one) one-liter jar goes 2 (two) glasses of marinade.

Prepare the cucumbers by laying them on top on the leaves of greenery and garlic.

Boil the marinade by mixing two types of juice with granulated sugar, add hot to the jars and, after they stand for 10 (ten) minutes, pour into a saucepan. Boil again, pour back again. Repeat again, after pouring the third time roll up. Leave to cool as usual by turning and wrapping.

In this recipe, in addition to cucumbers, it is very good to use small squash, in such a marinade they acquire a pleasant taste and elasticity. When harvesting with squash, the calculation will be as follows:

On a 1-liter jar 450 grams of cucumbers and 150 grams of squash.

Step 1: prepare the cucumbers.

First of all, we take the right amount of fresh small cucumbers, although it is better to have a very small size and carefully wash them from sand, as well as any other contaminants. Then we shift the green fruits into a deep bowl or basin, fill with ordinary running water, so that it completely covers, and leave in this form for two hours, for which the air in the pores will leave this vegetable.

Step 2: prepare the inventory.

At the same time, we examine liter cans and ordinary metal covers with an elastic band for rust, cracks or other damage. Then we thoroughly rinse them along with the rest of the necessary equipment under the trickles of warm running water. This is best done with a soft kitchen sponge and baking soda, although you can use a dishwashing detergent, but one that contains a minimal amount of chemicals. Then we sterilize the glass containers in any convenient way, for example, in the oven, microwave or on the stove. The lids are boiled in a small saucepan and left in it until use, and the remaining small kitchen appliances are doused with hot water and put everything on a crystal clear countertop.

Step 3: prepare the rest of the ingredients.

After an hour and a half, you can begin to prepare the remaining ingredients that will be needed for salting. First, turn on two burners on medium heat, on one we put a full kettle of running water, and on the second deep saucepan with two liters of peeled. Using a sharp kitchen knife, we remove the garlic from the peel, rinse it and send it to a small bowl.

Fresh leaves of currant, cherry, horseradish, oak, as well as dill stalks are scalded with boiling water from a teapot, discarded into a deep bowl and left in it until use. Also, after two hours, we wash the cucumbers again, shake off excess liquid over the sink, transfer to a clean dish and allow to dry a little.

Step 4: we make pickling cucumbers for the winter in liter jars - stage one.

Then we take one liter jar and put in it some prepared ingredients in the following sequence: 3-5 cloves of garlic, a branch of dill with an umbrella, a small piece of dried red pepper, 1/4 leaf of horseradish, 1/2 from oak and 3 pieces from currants, as well as cherries. Then we begin to fill the container with cucumbers, trying not to crush them once again, from this they are deformed and burst. Then immediately, with the help of a ladle and a wide-necked watering can, pour vegetables with greens boiling water from the pan, so that it completely covers them. We lower the metal lid on each jar and leave it in this form to warm up for 15 minutes.

Step 5: prepare the marinade.

After a quarter of an hour, in turn, we put a plastic watering can on each jar with holes and holding them with a kitchen towel, we drain the water that had time to cool slightly back into the pan. We put this dish on medium heat, bring the liquid to a boil and, as soon as it starts bubbling, pour in the right amount of granulated sugar and salt without iodine. Cook marinade 3-4 minutes  and immediately after that we proceed to the next step.

Step 6: make pickling cucumbers for the winter in liter jars - stage two.

In each jar of infused cucumbers, add two types of pepper peas: black and allspice. 3–6 grains per serving are quite enough. Then, using the same equipment, that is, a ladle and a watering can, we fill the vegetables with a very hot marinade, so that it does not reach the end of the neck of the glass container by 1 centimeter.

Then add 1 tablespoon of 9% vinegar in each jar, cover them with warm lids and, using a special key, tightly close the workpiece. Turn the jars upside down and look, if air comes out, reseal everything, so that there are no bubbles at all.

Then we send the blank to the floor with the lids down, wrap it in a woolen blanket, although the old jacket or coat will also work, and we leave the yummy to cool without sharp temperature drops for two to three days. After that, pickles can be removed in a more suitable, cool, well-ventilated place, for example, a cellar, a cellar, a pantry, and after 30–40, but it is better to taste them for 60 days!

Step 7: serve pickling cucumbers for the winter in liter jars.

Salting cucumbers for the winter in liter jars is a very simple option to save vegetables for the winter. In this form, they can stand in a well-ventilated place from 7–9 months to 1 year, without losing their taste. It’s nice to open a jar of this yummy in the winter and breathe in the well-preserved delicate summer-spring aroma. With what to eat pickles, you decide, they can be served along with any first or second hot dishes or served as a snack with other marinades, as well as pickles. This miracle will not leave anyone indifferent, so cook with love and enjoy!
Bon Appetit!

Soak cucumbers for more than 2 hours is not worth it, they will absorb the excess raw water, and from this the workpiece may “explode”;

Very often, in addition to garlic, a few vegetables are added to each jar, such as sweet lettuce, onions or carrots;

If you have dried leaves instead of fresh leaves, as well as dill, you can use them, but in this case they do not need to be scalded with boiling water beforehand;

During pouring the marinade, it is better to keep a kettle with boiling water on the stove just in case, if the marinade accidentally spills a little, it can be safely diluted with boiling water right in the jars.