To get the most delicious crispy pickled cucumbers, you do not need to have the skill of a head chef. These vegetables are easy to prepare and pickle at home.
Whatever preparations the hostesses make, pickled, crispy cucumbers made at home for the winter occupy a special place. Look at them - already drooling!
Here (in this article) collected in one place best recipes pickled cucumbers (I created a menu for convenience):
AT winter time one cannot imagine without them festive table, salad or sandwich for breakfast.
In order for the appetizer to turn out to be truly pleasant, tasty and fragrant, it is necessary to properly roll up the vegetables, adding the required amount of spices and seasonings. Therefore, we propose to consider several detailed recipes.
Sweet pickled cucumbers for the winter per 1 liter, like Bulgarian
The second name of conservation is “Cucumbers in Bulgarian”. They taste sweet and sour. Perfectly stored in the cellar, refrigerator.
This recipe can be found in many cookbooks grandmothers and mothers. The quantity of the indicated ingredients is calculated for a jar with a capacity of 1 liter.
Products
- small cucumbers;
- onion turnip - 60 gr;
- granulated sugar - 50 grams;
- garlic - three cloves;
- table salt (without additives) - 30 g;
- bay leaf - 1 pc.;
- peppercorns - to taste;
- sprigs of fresh dill;
- table vinegar - 45 ml.
How to cook pickled cucumbers for the winter?
Rinse the jar with soap and soda solution, dry in the oven. Boil the lid.
Peel the onion from the husk. Cut into several slices. Rinse cucumbers with a foam rubber sponge, put in an enameled container, pour ice water and leave in a cool place for 2-3 hours. Don't forget to change the water from time to time.
Put spices, peeled garlic cloves and tightly cucumbers on the bottom of a glass container. Place dried dill sprigs on top.
Boil clean, filtered liquid in a separate container. Fill the prepared jar with contents. Cover and leave kitchen table for 10-15 minutes.
Carefully drain the liquid back into the pan, add granulated sugar and salt. With regular stirring, bring to a boil and cook until the bulk ingredient is completely dissolved. Remove from heat, add acid and stir.
Pour hot marinade into clean, sterile jars. Cover tightly and turn over. Wrap in a warm blanket. Store in a cellar or refrigerator after cooling.
Pickled cucumbers with citric acid like in the store
According to this recipe, I manage to get the awesome taste of pickled cucumbers like in a store. Try it yourself and compare with store copies - the same thing.
Ingredients
- cucumbers for 2 liter jars;
- dill - 4 sprigs;
- mustard seeds - 1 tsp;
- table salt - 60 g;
- granulated sugar - 50 g;
- cherry leaf- 2-3 pcs.;
- lavrushka - 2 sheets;
- garlic - 10 cloves;
- citric acid - 5 g (per jar);
- peppercorns - 5 pcs.;
- filtered liquid - 1 liter.
Cooking recipe like in a store
Rinse cucumbers well and soak for several hours in cold liquid. Peel the garlic and cut each clove into several pieces. Rinse and dry aromatic herbs.
Wash the jars with a soap and soda solution, sterilize over water vapor, and boil the lids for several minutes.
Cut off the tips of the cucumbers, put them tightly in the prepared container along with aromatic herbs, spices and garlic. In a separate saucepan, bring the liquid to a boil and pour it into jars. Cover and leave the containers on the kitchen table for a quarter of an hour.
Strain the water back into the pan, add salt, sugar. Bring to a boil with regular stirring, cook for 3 minutes until the dry ingredients dissolve.
Remove the finished brine from the stove. Pour prepared jars with them and add citric acid to each. Close the container tightly, turn over and cool under a fur coat. Store the workpiece is allowed in the cellar or refrigerator.
And try some more delicious recipes:
Pickled cucumbers in a 1.5 liter jar
Do you have a lot of jars with a capacity of 1.5 liters in the house? Then we offer you an unusual recipe for pickled cucumbers.
In winter, all family members will appreciate the tasty, bright preparation. The carrot, which is part of the dish, makes the appetizer not only fragrant, but also very healthy. It is in a large container that the appetizer will look unusual and original.
Compound
- small fresh greens - 1.6 kg;
- carrots - 150 grams;
- white onion - 100 grams;
- sprigs of mint - 4 pcs.;
- black peppercorns to taste;
- sheet of horseradish, cherry and black currant 4 pcs.;
- table salt - 90 gr;
- granulated sugar - 60 gr;
- filtered water.
Cooking method
First of all, it is necessary to prepare all the ingredients: onions, carrots - peel, aromatic herbs - rinse, dry, and vegetables - rinse, dry and cut off the "butts" if necessary.
Chop the prepared onion into rings, carrots into slices, and cut the cucumbers into 4 parts.
Wash the jar with soap and sterilize. Place spices and aromatic herbs on the bottom of the container. Then spread the onions, cucumbers, carrots in layers. Thus, spread the vegetables until the ingredients and space in the container run out. Cover with lids.
Boil water in a separate saucepan, fill the jars with the contents, hold for 10-15 minutes and drain the liquid back.
Add sugar, salt. With regular stirring, bring to a boil and cook until the bulk products are completely dissolved. Remove from the stove, pour in the acid and immediately pour over the fruits. Roll up tightly, turn over, wrap and cool. Store in the cellar.
Pickled cucumbers for the winter - crispy in a 3 liter jar with currants
Do not want to add acetic acid to the marinade. Then we propose to consider the recipe for pickled cucumbers with the addition of red currants. The preparation is very beautiful and tasty.
Products:
- how many cucumbers will go into a 3-liter container;
- red currant - 60-80 g;
- garlic cloves - 3 pcs.;
- horseradish root - 5 g;
- granulated sugar - 25 g;
- table salt - 35 g;
- black peppercorns - 9 pcs.;
- currant leaves - 3 pcs.
Recipe
Prepare vegetables: wash and soak in ice water. Wash the jars with soap and dry in the oven. Put the specified, peeled spices and aromatic herbs on the bottom of each container.
Cut off the ends of greens and place them tightly in jars with processed berries. Boil the filtered liquid in a saucepan and pour over. Cover and leave for 10-20 minutes.
Filter the water back into the pan, add salt and sugar. Bring to a boil while stirring regularly.
It is important that the bulk components are completely dissolved. Pour the finished marinade into a container with greens. Cover and place in a saucepan cold water for further pasteurization. The time for this process will take 5 minutes.
Remove carefully and screw tightly. Store in refrigerator or cellar.
Useful and interesting:
Pickled crispy cucumbers with vodka: a recipe for the winter in a cold way
Just do not think that the taste of vodka will be felt in the marinade. Not at all! On the contrary, you will not be able to feel the smell of vodka. And in fact good vodka or cognac gives our green fresh fruits a persistent crunch and strength.
The basis
- cucumbers of any size,
- cooking strength - 3 tablespoons,
- vodka - 75 grams,
- filtered water - 1.5 liters per 3-liter container,
- currant and horseradish leaves,
- dill umbrellas,
- garlic,
- celery,
- peppercorns (allspice, white and black).
Marinate in jars of any size
Soak the washed fruits in a bowl of cold water. After 3 hours, take it out and wipe it with a towel. Buttocks are cut and sorted by size.
Put half of the spices and herbs on the bottom. Then vertically cucumbers and the second part of spices. If the container allows you can still layer the fruit.
Now salt and vodka. Fill up to shoulders with water and twist for the winter. Store in a cool place. If you want to taste pickles now, then after 3-4 days you can try. During this time, they will have time to marinate.
Pickled cucumbers for the winter: crispy without sterilization
The simplest and most popular method of preserving greens with the addition of acetic acid. The main ingredient is made without special trouble, and as a result, the workpiece is crispy, tasty and juicy.
Ingredients
- small cucumbers - 3 kg;
- salt for canning (per 1 liter of liquid) - 45 gr;
- granulated sugar - 30 grams (per 1 liter of brine);
- table vinegar - 30 ml (per 1 liter);
- garlic - 2 cloves;
- peppercorns, bay leaf, fresh dill (twigs or umbrellas) to taste.
Recipe
Using a foam sponge, rinse the greens in cool water. Put in a food bucket and pour over ice liquid. Leave in a cool place for 3 hours. The longer the vegetables are soaked, the crispier they become.
Advice! To obtain a tastier preservation, it is recommended to change the liquid 3 times additionally for the entire time of soaking.
In the meantime, it is necessary to prepare the container in which the greens will be preserved. To do this, it must be thoroughly washed with a soap and soda solution. Dry in the oven at a temperature not exceeding 100 degrees.
Rinse the prepared greens, dry. Peel the garlic from unsuitable parts, chop into slices.
Put spices on the bottom of clean jars: peppercorns, garlic and aromatic herbs. Then tightly cucumbers, in which the “butts” are previously removed. Boil the water, not forgetting to measure in order to calculate the required amount of spices for preparing the marinade.
Pour boiled water, hold for 10 minutes and drain it back. Boil and repeat the procedure 1 more time.
Bring the liquid to a boil, add sugar, salt. Boil until complete dissolution of bulk components. Turn off heat and add acid. Stir and fill jars with contents with hot marinade.
Close tightly, turn the lid down and wrap with a warm blanket. Store after cooling.
Pickled cucumbers with mustard for the winter in liter jars
Instead of acetic acid without sterilization or with it, I often use mustard. And you can combine mustard seeds and vinegar. There will be nothing bad from this compatibility, on the contrary, vegetables will acquire a new piquancy and become even more attractive in terms of snacks.
I got this recipe for pickles marinated with mustard, horseradish and currant leaves from my mother and grandmother. Watch the video:
The most delicious and crispy pickled pickles for the winter according to a classic recipe
Presented classic step by step recipe consists of the simplest ingredients. The blanks are appetizing, they taste like barrel-salted cucumbers.
Cooking feature - it is allowed to use greens of any size, including overripe ones.
What will be needed?
- cucumbers, how many will go into a 3-liter glass jar;
- table salt not iodized - 4 tbsp (in the marinade) and 2 tbsp. additionally;
- carnation;
- black peppercorns;
- allspice;
- fresh dill - twigs and umbrellas.
Pickling method
Wash fresh fruits, put in a suitable container and pour ice liquid. Leave in this form for 2 hours, not forgetting to change the water regularly.
In the meantime, wash the jars with soap and dry in the oven. Arrange prepared cucumbers in sterile containers in layers along with aromatic herbs and seasonings. Add specified amount coarse salt and fill with clean filtered water.
Cover with a lid and shake the contents gently so that the salt spreads evenly.
The lid needs to be removed, and a gauze napkin should be placed on the neck, after wetting it with water. Sprinkle 2 tablespoons of coarse salt on top.
Leave the containers in this form for 2 days. During the specified time period, the brine in the jar will become cloudy. There will be a smell of barrel vegetables, which indicates that it is time to move on to canning.
Carefully remove the gauze, strain the liquid into a saucepan and put on the stove. Bring to a boil and heat for 1-2 minutes. hot pickle pour into a jar, close tightly and turn over. Cover with a warm blanket and leave in this form until completely cooled.
Pickled pickles for the winter recipe without vinegar with apple juice
Replace acetic acid will help Apple juice. Such a preparation perfectly diversifies the nutrition of people with diseases of the digestive system.
The step-by-step recipe for cooking is quite simple and at the same time unusual. From the indicated amount of ingredients, you will get 2 jars with a capacity of 1 liter.
You need
- small fresh cucumbers - 2 kg;
- apple juice (clear) - 2.3 l;
- rock salt - 60 gr;
- granulated sugar - 60 gr;
- mint - 2-3 sheets;
- dill - 2 umbrellas;
- carnation - 2 inflorescences;
- black peppercorns - 4 pcs.
pickled cucumber recipe
Wash jars with soap and dry in the oven. Rinse cucumbers, put in a suitable container and pour cold water. Soak for 2-3 hours.
Rinse mint, dill umbrellas and other spices, pour over with boiling water.
Put processed spices and aromatic herbs into prepared glass containers. Tightly and neatly arrange the cucumbers. Cover with a lid.
Let's start preparing the marinade. To do this, pour apple juice into an enamel pan, add salt and granulated sugar. With regular stirring with a plastic spatula, bring to a boil and cook until the bulk components are completely dissolved.
Fill the cucumbers, roll up tightly, turn over. Wrap with a warm blanket, and then put away for storage in the cellar or refrigerator. The maximum shelf life of this blank should not exceed 6 months.
Advice! You can replace apple juice with grape, apple-pumpkin. In this case, from aromatic herbs it is necessary to use cherry leaf, lemongrass.
Video recipe: Pickled cucumbers with Chili ketchup for the winter
Vegetables will be cooked liter jars. A wonderful quick and easy recipe.
When you start cooking and marinating, make sure that household members do not attack you. And then the cucumbers will not live up to conservation - they will be eaten right there - they turn out so tasty!
We watch the video, everything is in order and described in detail:
How to pickle cucumbers for the winter
In order for pimply vegetables to turn out tasty, fragrant and crunchy, you must follow a few simple recommendations:
Use only high quality raw materials. It is recommended to select fruits of medium size with pimply and elastic skin.
Aromatic herbs and spices must be used to add flavor and prolong a longer life. It can be leaves of cherry, currant, horseradish (root), allspice and black peas, clove inflorescences, mustard seeds.
Be sure to soak the greens. The more often you change the water, the crispier they turn out.
Instant Pickled Cucumbers in a Bag in 2 Hours: Dry Quick Pickling Method
Lastly, I'll share the recipe. fast food. I want to taste fresh green summer fruits already salted right now. There is no urine to look at them - they ask to open a jar.
No, we will not touch the ready, but we will cook according to quick recipe in the package.
According to this classic recipe cook salted cucumbers with garlic and herbs.
We'll need
- fresh gherkins a little over half a kilo,
- dill umbrellas,
- spoon of salt
- 2 cloves of garlic.
Quick marinating recipe in a bag
Wash the fruits, remove the "butt". And for quick salting and pickling cut into four parts.
Fold in a bag and add garlic and herbs. Salt and mix thoroughly by hand - straight with your hands.
Tie cellophane and shake vigorously several times. Then they are placed in another bag so that the brine that the vegetables will give does not run away. And leave for 2 hours - let them be salted and saturated with spices.
After 2 hours you can enjoy a quick snack.
By the way, I have an article where I tell how to cook quick and tasty lightly salted cucumbers to eat at least tomorrow -
Bon appetit!
Today I got a long article - I wanted to tell everything in one topic, without splitting it into pages. So that all possible recipes for pickled cucumbers are in one place.
I want to take this opportunity to ask you, dear readers, what recipes you can recommend for such a preparation for the winter. Share below in the comments.
Finally, we in the Urals also waited for the settled heat and all crops began to grow and began to actively bear fruit. We have already lowered gooseberry compotes and redcurrant jelly into the cellar. And now they have eaten plenty of cucumbers, so it's time to clean them up as well. In winter, I most often use them in and.
Well, now we are worried about salting cucumbers for the winter in liter jars, so much so that they turn out crispy. If you are interested in why I am focusing on this particular volume, then I will gladly explain. The fact is that we don’t eat a three-litre bottle and a couple of fruits still turn sour in it and disappear. Yes, and remembering the recipe for 1 liter, you can safely calculate right amount ingredients and two and 3 liter jars.
Of course, I will not cover all the recipes, but I will show you the most interesting and successful in their composition.
By the way, if you're interested different marinades, then this topic is devoted.
Pickling crispy cucumbers in liter jars for the winter with lemon (citric acid)
Let's start from the very unusual way salting. I really liked the originality and flavor. And the whole trick is that a circle of lemon is added to each jar. And it also helps our blanks not to explode and not turn sour. Of course, 1 slice is clearly not enough for complete preservation, so we will add a little more lemon.
For a liter we will take:
- water - 0.5 l;
- salt - 25 g;
- sugar - 70 g;
- lemon acid- 0.5 tsp
- garlic - 2 cloves,
- lavrushka - 2 leaves,
- currant - 2 sheets,
- horseradish root - 0.5 cm,
- dill umbrella,
- allspice - 2 peas,
- tarragon - 1 leaf,
- cherry - 2 leaves.
1. The highlight of crispy cucumbers is that they must first be soaked. If you have them yesterday, then fill them with water for 2 hours. If a fresh crop, then for 30 minutes. So they completely replenish the evaporated moisture and remain filled and elastic.
2. Then you need to take a clean foam sponge for washing dishes and thoroughly rinse each cucumber with it. If you have a prickly variety, then you also need to get rid of these small growths.
3. Then cut off the tails on both sides of each vegetable.
4. Place 2 cloves of garlic, cherry and currant leaves, dill and peppercorns on the bottom of a clean container. Add vegetables, do it very tightly. Usually take small or medium fruits. The first row is laid out vertically in the middle so that the cucumbers stand.
And the top of the can is already filled with small fruits, they easily fit at the neck. To prevent the blank from exploding, its filling must be heated.
5. My lemon and cut into rings. Add one piece to each litre. Fill them with boiling water and leave to warm up.
To prevent the jar from cracking, place it on the blade of a knife so that excess heat goes into it.
6. After 20 minutes, drain this water. Then we drain this water.
7. During the time that we poured the cucumbers, we will have time to prepare the marinade.
Sugar, salt and citric acid are poured into 0.5 liters of water. We put the container with brine on the stove and turn on a moderate fire.
8. After boiling, cook the marinade for 1 minute. We drain the water from the cans and pour the brine. Without wasting time, we immediately roll up the necks with boiled and dried lids.
9. The next step is to carefully turn our liter bottle over and check if air bubbles are going inside the salting and if the lid is leaking somewhere.
10. We hide our blank “under a fur coat”, where it will continue to be sterilized naturally.
By the way, you can add tomatoes, peppers or other vegetables to this recipe. The cooking method will not change, but the marinade ratio remains the same.
From 1 liter of brine, you can pour two liter jars.
Detailed step by step recipe with 9% vinegar
Our marinades with vinegar are more successful than without it. Therefore, of course, I will not bypass the recipe with its use.
Composition per liter of cucumbers:
- salt - 2 tablespoons,
- granulated sugar - 1 tbsp,
- allspice - 2-3 peas,
- 30 g vinegar 9%,
- dill umbrella,
- 2 garlic cloves.
We will also cook without sterilization, it is much faster, and the result is also delicious.
1. We prepare banks. I usually do it with steam, and I boil the lids in a ladle.
2. At the bottom of sterile liters we put cloves of garlic and dill.
3. The next steps in the jar are clean and dry cucumbers. They also cut off 2 millimeters from the ends.
4. Then we need to heat the vegetables twice. But to keep them crispy, we will reduce the time of their scalding.
If earlier we warmed them up for 20 minutes, now we will do it for 10 minutes each time.
5. Fill the container with boiling water and cover with a lid. We mark the necessary 10 minutes.
6. Then we pour this water into a saucepan and once again warm the fruits with boiling water.
7. In this ten minutes, we will prepare the brine. Pour sugar and salt into a liter of water, put the brine on the fire and let it boil.
8. We drain the water that we poured a second time. And then put peppercorns in the cucumbers themselves. Pour the brine not to the brim, leave a little space to pour in the vinegar.
9. Close with sterilized lids and close with a key.
10. We turn them over and cover them “under a fur coat”, where they will stand for at least 12 more hours.
Salted cucumbers for the winter on mineral water
We make salted cucumbers in order to eat them right away. But there are lovers to close them for the winter. Therefore, I also give this recipe, but I remind you that you need to store them only in the cold.
Composition per 1 kg of cucumbers:
- 2 tbsp salt without a slide,
- mineral water - 1 liter,
- 2-3 dill umbrellas,
- Garlic cloves - 2 pcs.
1. We wash the fruits and cut off their tips.
2. Put dill umbrellas, garlic and vegetables in a jar.
3. mineral water mix with salt and pour cucumbers to the very top. Close with a capron lid and leave to stand at room temperature 3 hours. Then we put them in the refrigerator.
They turn out crispy and salty. Stored almost until spring. But still I advise you to eat them before the rest.
Method for pickling cucumbers without sterilization with 70% vinegar
It is very easy to overdo it with vinegar essence and then the salting will turn out to be very sharp. I usually use 1 teaspoon of acid without top for 1 liter of water.
Ingredients for two jars, 1 liter:
- 1 kg cucumbers
- 1 bell pepper
- 2 dill umbrellas,
- 5 cloves of garlic
- 4 peas of allspice,
- 9 black peppercorns,
- 2 leaves of lavrushka,
- 1 tsp vinegar essence (70%),
- 1 liter of water
- 1 tbsp rock salt,
- 2.5 tbsp granulated sugar.
1. Wash fruits well from white plaque under running water with a clean new sponge. Then soak in water for 1.2 hours.
2. We wash the banks baking soda and sterilize them and lids.
3. Place bay leaf and dill umbrellas in a deep cup. Pour in boiling water for 1 minute. This way they release their flavor better.
4. From bell pepper remove the seeds and stalk and cut the pulp into small pieces. We put them in a bank. They are bay leaf, dill umbrella, garlic and black peppercorns.
5. We cut off the bottoms of the fruits and put them tightly in jars.
The volume of 1 liter takes about 500 g of cucumbers.
6. Pour boiling water to the top and leave for 10 minutes to warm up the vegetables.
7. Then we drain this liquid. We boil it again and pour the fruits again for 10 minutes.
8. During this time, we will have time to make a marinade. Put salt and sugar on 1 liter, let the water boil.
9. Drain the liquid from the blanks and immediately fill them with hot brine.
10. On top of the brine, add 0.5 tsp to each workpiece. vinegar essence and close the jars with a key.
Turn over and remove "under a fur coat."
Pickling method with mustard
Mustard gives the already prepared brine a specific spicy aftertaste. And the cucumbers themselves seem to become sweeter. By the way, when vinegar is added, they retain their green color, but when adding lemons, they seem to turn a little yellow. Noticed?
We will need:
- cucumbers,
- 2 cherry leaves
- 2 currant leaves,
- 1 bay leaf,
- 3 pieces of allspice,
- 5 black peppercorns,
- 1 inflorescence of cloves,
- 1 tsp mustard seeds or 1 tbsp. dry,
- 1 tsp vinegar 70%,
- horseradish medium stalk,
- granulated sugar - 2 tablespoons,
- rock salt - 2 tbsp.
1. We wash the vegetables, sort them by size and fill them with water for 2 hours.
2. Then cut off the tops of each fruit. If bitter ones come across, it’s not scary, the marinade will salt them well.
3. Scald cherry and currant leaves with boiling water. A pleasant aroma will immediately go through the kitchen.
4. At the bottom of a sterile liter, lay out 2 leaves of cherries and currants, bay leaves, allspice and black pepper.
5. We tamp the cucumbers and fill them with boiling water for the first time so that they warm up well.
6. Then pour this liquid into the pan, let it boil and again fill the jars with it, cover the necks with lids so that the water does not cool quickly.
7. Cooking the marinade. Pour sugar and salt into 1 liter of water, put on the stove and let the brine boil.
8. In the meantime, pour out the water from the jars and add a teaspoon of mustard to each liter. You can use the seeds so that they spread nicely in the marinade, or you can use dry seasoning, but the color of the brine may become a little cloudy. It won't affect the taste in any way.
9. Fill with boiling marinade, then pour into the blanks an incomplete teaspoon of vinegar essence.
10. We roll up the containers and turn them upside down. If not a drop has leaked anywhere, then cover with fur coats until it cools completely. And it will take about a day.
Recipe for Vinegar-Free Preservation with Aspirin
Now you can use aspirin. This is acetylsalicylic acid, which, like citric and malic acid, helps our preparations successfully survive the winter in the cellar.
But still, it can cause allergies, so it is not suitable for all families.
Compound:
- 16 ml 9% vinegar,
- 1.5 tbsp granulated sugar,
- aspirin - 1 tablet,
- 1.5 tbsp salt,
- garlic cloves - 2 pcs,
- dill,
- horseradish leaf,
- 1 liter sterilized container,
- 3 leaves of cherries and currants,
- allspice - 4 peas.
1. Put seasonings into a sterile liter: garlic, herbs, leaves and pepper.
2. We wash the fruits, dry them and cut off the butts.
3. In the kettle, heat the water and pour the cucumbers with boiling water to the very top. Cover with a sterile lid and let cool until you can grasp the sides of the jar.
4. The vegetables have warmed up and pour this liquid into the pan. Add vinegar, salt and sugar to it.
5. We wait until the brine boils, and put 1 aspirin tablet into the jar itself.
6. Top with boiling brine and do not hesitate, but immediately roll up the lids.
7. We wrap the workpiece and wait for it to cool completely.
Video salting recipe for the winter with vodka
It turns out that the marinade with vodka also gives the cucumbers crunchiness. I think it will be more interesting for you to watch the video, which describes in detail each salting step.
How inventive our hosts and mistresses are, I even marvel.
Crispy sweet cucumbers for the winter
For a sweet tooth, the salting recipe should be high in sugar. Pleasant sweet and sour taste will emphasize even taste qualities shish kebab, not like an ordinary salad. This recipe is prepared with sterilization.
Composition for 3 cans of 1 liter:
- 2 kg cucumbers
- 1 liter of water
- 0.2 kg of granulated sugar,
- 2 tbsp salt,
- 6 cloves of garlic
- Vinegar 9% - 200 ml.
1. Fill the saucepan with cold water, pour salt, sugar and vinegar. Heat until boiling, turn off and leave the brine to cool to room temperature.
2. We wash and sterilize the container. Place 2 cloves of garlic inside.
3. We remove the butts from the fruits and push them tightly into the liters.
4. Fill with already cooled brine.
5. We put the jars in a saucepan for sterilization, earlier we put a rag on the bottom in it. So that our jars do not crack from strong heat.
6. Pour warm water, it should reach the shoulders of the container. Turn on the fire and cook the containers with cucumbers for 7-10 minutes. The fruits will change color during this time.
7. Then immediately close them with lids, turn them over and wrap them up for a day. They are very crispy and tasty. And most importantly, they keep well even at room temperature.
Pickling cucumbers in a cold way under a nylon cover
There are lovers who do not bother with hot brines and sterilization, but cook canned food in a cold way. Often a dense nylon cover is taken for this. It does not allow air to enter and is easily removed if you want to enjoy salting.
Important! This cooking method is only suitable for storage in cold conditions: in a cellar or basement.
We will need:
- cherry leaves - 3 pcs,
- horseradish leaf,
- dill umbrella,
- currant leaves - 3 pcs,
- garlic cloves - 3 pcs,
- litere of water,
- rock salt - 1 tbsp
1. Put the washed and dried leaves into a clean jar: cherries, currants, horseradish, dill.
2. Peel the garlic and cut into larger pieces. We pour out to greens.
3. We stack the fruits as tightly as possible. Shaking the jar occasionally to make more room for them.
4. We do not cut or pierce cucumbers. Just soak them in cold water for half an hour.
5. Per liter of clean cold water boiled water dilute the salt, stir until dissolved and pour the fruits to the very top. We close with a dense capron lid.
6. And immediately we clean it in the basement and you can try them next month.
I also want to draw your attention to the fact that we do not use such types of salt as Extra or iodized. Now all sorts of its variations have appeared, such as “tasty” salt or dietary salt. With them banks will explode like air balloons. We need an ordinary stone large.
How do you like the selection? I would be glad if you take my advice.
Such is the hot time now - the end of summer and the beginning of autumn. The harvest has ripened and the housewives have to work longer in the kitchen in order to prepare various delicacies for the winter. Today I want to offer you delicious recipes for crispy pickled cucumbers. Even if the housewives do not prepare them, they buy ready-made ones. But often there is so much vinegar in store-bought cucumbers. And you can choose suitable recipe and decide for yourself what kind of cucumbers you like - salty, spicy or sweet. After all, it is so tasty to crunch in the winter with potatoes, and maybe even with vodka on holidays.
In my piggy bank of pickled cucumber recipes there are time-tested blanks. But you must admit, it can be a shame if the recipe is good, and the jar did not shoot, but opened the cucumbers, and they are soft. I also had such a bitter experience, and the whole batch of blanks. And then I became interested in what needs to be done to make the cucumbers crispy, and I share these tips with you.
- For canning, pick up small healthy cucumbers, with thin skin and dark pimples.
- To prepare the marinade, use regular, non-iodized salt.
- If possible, use clean, spring water, without chlorine.
- To make cucumbers crunchy, put blackcurrant leaves, oak leaves, horseradish leaves or root in jars.
- For pickling, use cucumbers picked no later than a day before.
- In order to prevent voids from appearing in pickled cucumbers, pre-soak the cucumbers in very cold water for 5-6 hours. Try not to let the water get hot.
- Do not abuse garlic pickling - it is believed that garlic makes cucumbers softer.
- For greater firmness of cucumbers in a jar, put mustard seeds in the marinade.
- One way to keep cucumbers crunchy is to add a couple of 1 tbsp to each jar. l. vodka.
- To preserve the firmness of cucumbers, when canning, it is better to use the method of repeated pouring with hot marinade.
- After rolling up the jars, do not wrap the cucumbers with a warm blanket so that they cool faster.
Crispy pickled cucumbers for the winter - recipe for 1 liter
I give this recipe for 1 liter of brine, from which two liter jars of cucumbers are obtained.
Ingredients:
- cucumbers - 2 kg
- water - 1 liter (for 2 cans)
- salt - 1 tbsp. l. with a slide
- sugar - 2 tbsp. l.
- vinegar essence (70%) - 1 tsp. (for 1 jar)
- peppercorns
- cloves - 2-3 pcs.
- horseradish leaves
- cilantro
- dill
- garlic
- In jars well washed with soda, put chopped dill and cilantro and a few cloves of garlic on the bottom.
Lids for rolling must be boiled in advance
2. Cut off the ends of the cucumbers on both sides. Tightly put the cucumbers in a jar to half and sprinkle with herbs again. We also report the cucumbers to the top of the jar.
3. Boil water and pour hot water cucumbers in a jar. We are waiting for about 10-12 minutes. Drain the water into a saucepan.
If the jar in which boiling water was poured can be taken with two with bare hands That means it's time to drain the water.
4. Pour boiling water over the second time (it is very convenient to boil water in a kettle) and wait another 10-12 minutes. Pour this water into the sink.
5. From the water that we drained after the first pour, we prepare the marinade. Add salt and sugar, peppercorns and cloves, bring the marinade to a boil.
6. Pour 1 tsp directly into the jars. vinegar essence. Pour hot marinade and try to get spices into each jar.
How to make 9% vinegar from 70% vinegar essence? Very simple - 1 tsp. vinegar essence = 8 tsp 9% vinegar - 7 tsp water.
7. Now it remains only to roll up the cans with metal lids and turn them upside down until they cool completely.
Sweet crispy pickled cucumbers for the winter recipe for 1 liter
I want to tell you that sweet pickled cucumbers are even tastier than salty ones, although probably not everyone will agree with this. But the sweet and sour marinade in this recipe does the trick - the cucumbers just disappear from the plate and everyone asks for more. I strongly recommend cooking.
Ingredients:
- cucumbers
- peppercorns
- carrot
- onion
- Bay leaf
- dill
- mustard seeds
- chilli
Marinade for 1 liter of water:
- salt - 1 tbsp. l. with a slide
- sugar - 200 gr.
- vinegar (9%) - 200 ml
I don’t specifically indicate the number of cucumbers, and the marinade is designed for 1 liter of water. Accordingly, I take carrots and onions “by eye”. The main thing in this recipe is to keep the proportion of salt and sugar. And if it seems to you that there is a lot of sugar, do not hesitate. Try it out - I'm sure you'll like it.
- We wash the cucumbers, cut off the ends. Peel the carrots and cut into slices. Cut the onion into half rings, and the garlic into strips.
- We lay out the spices, onions, carrots and herbs in clean jars. You can add chili pepper if you like. Our family loves spicy food.
3. Put clean cucumbers tightly in jars. Try to put larger cucumbers on the bottom, and smaller ones on top.
I conducted an experiment - I laid out small cucumbers in jars vertically, and horizontally in other jars - it turned out about the same.
4. Boil water - it is very convenient to boil water in a kettle and pour it into jars. Pour boiling water over cucumbers and leave for 20 minutes. We pour this water into a saucepan and put it on fire - we will prepare the marinade from it.
5. Pour the cucumbers again with clean boiling water and leave for another 10 minutes.
6. From the first water we prepare the marinade, bring to a boil and add salt and sugar. Lastly add vinegar..
7. Pour out the water from the jars of cucumbers, and pour the hot marinade over the cucumbers.
8. We twist the jars with sterile lids, turn them upside down and hold it until it cools completely.
Crispy pickled cucumbers with mustard - a recipe for the winter
Last year I first pickled cucumbers with mustard and own experience I can say that the experiment was a success. Such cucumbers, thanks to mustard, acquire a special taste. Don't be afraid to experiment. We will sterilize these cucumbers also by the triple filling method.
Ingredients:
- cucumbers
- peppercorns
- horseradish leaves, blackcurrant
- Bay leaf
- dill
- garlic
Marinade for 1 liter of water:
- salt - 3 tbsp. l.
- sugar - 250 gr.
- vinegar (9%) - 150 ml
- spicy mustard - 1 can
- As in the previous recipe, first put greens, spices, and then cucumbers in clean jars.
2. Pour boiling water over cucumbers in jars and leave for 15-20 minutes. We pour the water into a free pan and immediately put it on the fire - we prepare the marinade from it.
3. In the meantime, we should boil another portion of boiling water, you can just pour the cucumbers from the kettle. Fill and leave for another 10 minutes. We drain the water and pour the marinade already prepared by that time.
3. And to prepare the marinade, add salt, sugar, mustard and vinegar to the drained water for the first time. Bring to a boil and pour into jars.
4. We twist the jars with sterilized lids, turn them over and keep it that way until it cools completely.
Crispy pickled cucumbers with citric acid - a recipe for the winter
Not everyone likes vinegar, but in order for the jars to stand well and reliably over the winter, acid is still needed. Vinegar can be replaced with citric acid.
Crispy pickled cucumbers for the winter without sterilization
This recipe is also without vinegar, but with citric acid. And instead of sterilizing the jars of cucumbers, we will fill them with boiling water.
Ingredients:
- cucumbers
- peppercorns
- horseradish leaves, blackcurrant
- Bay leaf
- dill
- garlic
- mustard seeds
Marinade for 1 liter of water:
- salt - 2 tbsp. l.
- sugar - 3 tbsp. l.
- citric acid - 1/3 tsp
We will use the 3-fold fill method.
- We put greens, spices and garlic on the bottom of the jar. We put cucumbers tightly in a jar.
2. Pour boiling water over, cover with a lid and let stand for 20 minutes.
To keep the banks from cracking hot water, you can put a metal spoon in each jar
3. Drain and fill water new portion boiling water, again let it brew for 10-15 minutes.
4. We measure the first drained water to prepare the marinade. Bring it to a boil and add salt and sugar.
5. We put citric acid directly into the jars. If you have a 3-liter jar, then citric acid will need 1 teaspoon.
6. Fill the cucumbers with marinade and twist tightly with lids. Banks turn over until completely cooled.
Crispy pickled cucumbers with vodka - a recipe for the winter
As I already wrote, vodka is added to the marinade so that the cucumbers are crispy. Great recipe delicious cucumbers with vodka I found on the Internet. Cucumbers are salted as if from a barrel.
Ingredients:
- cucumbers 1.5 - 2 kg
- peppercorns
- horseradish leaves, blackcurrant
- Bay leaf
- dill
- marigolds - 3-4 pcs.
- garlic 4 - 5 cloves
Marinade:
- salt - 100 gr.
- vodka - 50 gr.
Pickled cucumbers for the winter - you will lick your fingers recipe
Another wonderful recipe, according to which I have been canning for 10 years already and consistently very tasty cucumbers are obtained, in fact, “you will lick your fingers”.
Ingredients:
- cucumbers
- garlic
- onion
- carrot
- horseradish root or leaves
- Bay leaf
Marinade for 3 liters of water;
- salt - 5 tbsp. l.
- sugar - 9 tbsp. l.
- vinegar 9% - 300 ml
- We put herbs and spices at the bottom of the jar. Onion cut into half rings, carrots into circles. I put it on the bottom of the jar.
2. Pack the cucumbers tightly into the jar.
3. We prepare the marinade, pour the vinegar last. Pour cucumbers with hot marinade.
4. Immerse the jars in a saucepan with warm water. Place a towel on the bottom of the pot. It is better to boil the lids for jars separately. We sterilize jars with cucumbers for 10-15 minutes and roll them up.
So, there are a lot of recipes for pickled cucumbers to choose the right one for yourself. But you yourself understand that in order to choose, you need to try to cook according to different recipes. Please note that the ingredients in all recipes are almost the same, and the taste of cucumbers is completely different.
Wish you delicious preparations and good recipes. And if you like my recipes, share them with your friends in social networks, offer your recipes and write notes and comments.
Crispy pickled cucumbers for the winter can be prepared without sterilization. Many housewives advise, instead of sterilization, pour jars of cucumbers with boiling water 2-3 times for 10 minutes, and only then pour cucumbers with marinade. Banks are mainly used with a capacity of 1 and 3 liters.
Crispy pickled cucumbers are the dream of any housewife for the winter, even vodka is added to the marinade so that the cucumbers are crispy. Below we will consider such a recipe for delicious cucumbers with vodka. Cucumbers pickled in this way are crispy and very tasty.
How to pickle cucumbers so that they are crispy
Traditionally, with the beginning of the first summer harvest, housewives begin to pickle cucumbers for the winter. To make them crispy and tasty, you should pay attention to some subtleties of the pickling process:
- To prepare the marinade, use ordinary, non-iodized salt;
- Do not abuse garlic pickling - it is believed that garlic makes cucumbers softer;
- To preserve the hardness of cucumbers, when canning, it is better to use the method of multiple pouring with hot marinade;
- For pickling, use cucumbers picked no later than a day before;
- One way to keep cucumbers crispy is to add 1 tbsp to each jar. l. vodka;
- To prevent voids from appearing in pickled cucumbers, pre-soak the cucumbers in very cold water for 2-3 hours. Try not to heat up the water;
- For canning, pick up small healthy cucumbers, with thin skin and dark pimples;
- After rolling up the jars, do not wrap the cucumbers with a warm blanket so that they cool down faster;
- To make cucumbers crispy, put blackcurrant leaves, oak leaves, horseradish leaves or root in jars;
- For greater hardness of cucumbers in a jar, put mustard seeds in the marinade;
- If possible, use clean, spring water, without chlorine.
Pickled fragrant cucumbers, which are perfect for snacks and preparing a variety of salads, are very easy to prepare at home. Marinating with vinegar or citric acid will add spice to cucumbers and make them especially tasty. Crispy pickled cucumbers in jars for the winter will always turn out if you follow simple rules when canning.
How to choose and prepare cucumbers for pickling
Pickled cucumbers are necessarily made with vinegar. They turn out spicy, sweet-sour, with a spicy smell and always crunchy. For pickling, it is important to choose the right varieties of cucumbers.
There are salad cucumbers that are not suitable for canning, because they have a thin skin and are soft. When poured with marinade, they will become even softer and will not crunch. Lettuce cucumbers have white pimples or are generally smooth.
Before pickling, cucumbers should be washed, cut off the tails and poured with cold water for 2-3 hours so that they are saturated with moisture. This should always be done, no matter what recipe you pickle them with.
For pickling and pickling, you need to choose cucumbers with black spikes, which are quite sharp. In such cucumbers, the flesh is denser than in lettuce.
Pickled cucumbers contain the pigment flavonin, which is not found in cucumbers with white spikes. It is this pigment that prevents the cucumbers from becoming limp 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. Use only rock salt for preservation. Iodized salt should not be taken for these purposes!
Jars and lids should be washed with baking soda. In recipes, where necessary, also sterilize jars. The lids must be sterilized by boiling them for 5 minutes. You need to roll 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 jars may “explode”.
Crispy pickled cucumbers with citric acid - a recipe for the winter
Do you want to prepare cucumbers for the winter without vinegar? Then especially for you - a recipe for crispy pickled cucumbers with citric acid. To taste, they are absolutely in no way inferior to vinegar. The same crispy, dense, whole, sweet and sour, very tasty.
the site recommends cooking cucumbers pickled with citric acid without sterilization. Instead, you can use a triple filling with brine, that is, pour vegetables with boiling liquid several times, warming the cucumbers well in jars so that they evaporate.
Due to the triple filling and the addition of lemon, preservation is perfectly stored even in a city apartment. It is most convenient to roll cucumbers in 1 liter jars, but if this volume is not enough for your family, you can safely use a 3-liter container, proportionally increasing the number of ingredients.
Ingredients (per 1 liter jar):
- Cucumbers - 500 g;
- Bay leaf - 1 pc.;
- Black pepper, peas - 4 pcs.;
- Garlic - 2 cloves;
- Dill umbrellas - 2 pcs.;
- Citric acid - 0.5 tsp;
- Chili pepper - 1 ring;
- Cherry leaf - 1 pc.;
- Horseradish leaf - half a leaf
Ingredients (for the marinade - enough for 3 jars of 1 liter):
- Water 1.5 l.;
- Sugar - 4 tbsp. l.;
- Non-iodized salt - 2 tbsp. l.
Cooking method:
- Cucumbers need to be soaked in cold water, then they will be crispy. We wash and soak the vegetables in advance for 3-4 hours, the water should be ice cold, you need to change it several times. At the same time, we prepare the container - we wash the jars with soda and sterilize over steam, in the microwave or in the oven;
- At the bottom of each 1-liter jar we put dill umbrellas, a little chili, horseradish and cherry leaf, garlic, black peppercorns and bay leaf;
- Cut off the ends of the cucumbers. We fill the jars, laying the vegetables in such a way that they are packed as densely as possible. If the cucumbers are large, then you can lay them vertically, and cut the top one in half;
- Bring to a boil in a kettle clean water(still without additives). Pour boiling water over cucumbers in jars. To prevent the glass from cracking, we put a wide blade of a knife under the bottom. Cover the jars with lids and let them warm up for 10 minutes. Then we drain this water into the sink, we no longer need it and helps to get rid of contaminants that could get into the jar of cucumbers and herbs;
- While the cucumbers have not yet had time to cool, re-fill them with clean boiling water. We leave for 10 minutes. After the second steaming, drain the water, but this time into a saucepan, where we will prepare the marinade. Everything is simple here, you just need to add salt and sugar - for 1.5 liters of water you will need 4 tbsp. l. sugar and 2 tbsp. l. salt (this amount is enough for 3 cans of 1 liter each). Bring the brine to a boil and boil for 2 minutes;
- In each jar we fall asleep 0.5 tsp. citric acid and pour brine to the very top. Then we twist / roll up with sterilized lids;
- We turn the workpiece upside down, wrap it with a warm blanket and leave it in this position until it cools completely. You can store home preservation in the cellar or in a cool place, protected from sunlight. Shelf life - 1 year.
If someone doubts that the jars are not sterilized, then you can take half a glass of vodka or alcohol, pour it into a washed jar, close the lid and rinse the entire jar with a lid from the inside with vodka. And so are all the banks. This amount of vodka is enough for the entire harvest season.
Everyone was faced with the fact that after a few days, jars of cucumbers begin to become cloudy. This is due to the fact that at least one cucumber with emptiness inside is caught in the jar. So, to prevent this from happening, before salting, as you cut off the ends, you need to pierce the cucumber with an ordinary knitting needle, and the jars will not become cloudy.
For long storage in the apartment we prepare delicious pickled cucumbers in a special way so that they remain crispy in jars for the whole winter. Pickled cucumbers will be stored for a long time if they are poured with boiling water twice during the cooking process, this method is called “double pouring”. Without sterilization, jars do not explode, and cucumbers turn out beautiful and incredibly crispy.
Crispy pickled cucumbers for the winter without sterilization
Summer is the time to prepare delicious preparations for the winter. Mandatory dish, which housewives should try - cucumbers that do not require sterilization, but they turn out crispy.
The proposed options for preparing pickles are suitable for residents of apartment buildings. You can store jars not in the basement, an ordinary pantry will do. You can preserve cucumbers in a liter, two-liter, three-liter jar. It is better to salt in a liter, this is just enough for 1 meal.
So that the cucumbers do not turn out too soft and have a pleasant crunch, follow a number of rules:
- It is better to salt young vegetables with dark pimples;
- 3 - 4 hours before cooking, the fruits are soaked in ice water;
- For brine, use clean, filtered water;
- Try cucumbers before cooking, bitter will spoil the taste of the dish;
- Greenhouse, greenhouse crispy will not.
The recipe for making delicious pickled cucumbers for the winter without sterilization is quite simple and does not take much time. Such an appetizer will not go unnoticed even on the festive table.
For a family of 5 or more people, it is best to pickle cucumbers in 3 liter jars. Of course, the result will not differ in any way from liter ones, in the end, all the same crispy, tasty, pickles will be obtained.
Ingredients for a 3 liter jar:
- Cucumbers - 10-12 pcs. (how much will fit in the jar);
- Currant leaves - 2 pcs.;
- Citric acid - at the tip of a knife;
- Allspice peas - 5 pcs.;
- Garlic - 2 cloves;
- Bay leaf - 2 pcs.;
- Horseradish leaves - 3 pcs.;
- Dill umbrellas - 2 pcs.;
- Sugar - 1 tbsp. l.;
- Salt - 2 tbsp. l.;
- Water - 2 liters.
Cooking method:
- Rinse jars and lids with baking soda. Let the cucumbers soak in cold water for at least 2 hours. Prepare all the necessary ingredients;
- Put a pot of water to boil, and in the meantime fill the jars as written in the next step;
- At the bottom of the jar, put dill umbrellas washed with cold water and a few currant leaves. Fill the jars with cucumbers to the middle, and again put dill umbrellas with currant leaves in a new layer;
- Fill now to the very top with cucumbers. And put 2 garlic cloves cut in half on top. Cover with a lid, set aside and in the meantime fill the other jars in the same way;
- Fill the jars with boiled water and leave for 10 minutes under the lid. And we set clean water to boil again (as much as it took and was used in the first pour);
- Once 10 minutes have passed, drain the water from the jars into the sink;
- Now add spices to them: black pepper and allspice, 2 tbsp. l. salt, sugar, citric acid on the tip of a knife and 2 aspirin tablets;
- Fill the jars with new boiled water and roll up. Turn over and wrap as usual.
Be careful with lids, because even new lids come across terrible and let air through. You always have to check. When washing jars, draw water, close and check whether water is running or not.
Pickled cucumbers for the winter - you will lick your fingers recipe
We offer you a simple and delicious option, which is worth trying at least once for every housewife - pickled cucumbers for the winter "You will lick your fingers." In the cold season, they are perfect for both Ukrainian hot borscht and mashed potatoes with meat. Elastic, fragrant, crunchy and in moderation spicy cucumbers will be an excellent appetizer at a festive feast.
Ingredients (per 3 liter jar):
- Cucumbers - 2 kg.;
- Garlic - 3 cloves;
- Water - 2 liters;
- Horseradish root - a piece;
- Dill - 2 umbrellas;
- Currant leaf - 3 pieces;
- Salt - 120 g.
Cooking method:
- Rinse cucumbers with spices thoroughly. It would be good to keep the fruits in icy spring or filtered water for 2-3 hours;
- We put the prepared vegetables for fermentation in a bottle or any glass, enameled, ceramic dishes;
- We put seasonings on the bottom, cucumbers on top. Dissolve salt in cold well water. Pour the prepared vegetables with this solution. We cover the container, withstand three days;
- We try. We make sure not to peroxide. As soon as you like the taste, we begin to close;
- We take out cucumbers from the brine, lay them out in liter jars. Between the fruits we place garlic and horseradish roots;
- Fill with drained boiling brine. Withstand 15 minutes;
- Drain, boil, and re-fill the workpiece. Let's stand again;
- After the third time we cork. We are waiting for cooling and take out pickles for storage in the cellar.
Do not use for conservation tap water. Due to the chlorine content, the fruits will become soft.
Crispy pickled cucumbers with mustard - a recipe for the winter
Every housewife dreams that her pickles will delight and give pleasure, and she herself has heard a lot of rave reviews about her cooking. To please everyone around you and remain satisfied with your painstaking and tedious work, you need to know the recipe for the pickle that you are going to cook.
Ingredients (based on 3-liter jars):
- Cucumbers 1 kg (10-12 pieces);
- Cherry leaves - 6 pcs.;
- Dill umbrellas - 6 pcs.;
- Currant leaves - 6 pcs.;
- Garlic - 6 cloves;
- Fresh hot pepper - 1 pc. medium size, enough for 6 rings;
- Bay leaf - 3 pcs.;
- Mustard grains - 1.5 tsp;
- Vinegar - 150 ml;
- Black peppercorns - 15 pcs.;
- Sugar - 6 tsp;
- Salt - 6 tsp
Cooking method:
The process of preparing cucumbers with mustard is quite simple and easy to implement.
- Wash, soak and clean pickled cucumbers;
- Pour boiling water over dill umbrellas, currant and cherry leaves, then drain the water;
- At the bottom of each jar (pre-sterilized), send 2 dill umbrellas, 2 currant and cherry leaves. Also put there 2 rings of hot green fresh pepper and 1 finely chopped garlic clove. Next, place 1 bay leaf and 5-6 peas of black allspice;
- For each cucumber, carefully remove both tips and place them in a jar - first vertically, stacking them tightly against each other, and then horizontally to effectively fill the space to the neck;
- When there is no free space left, add one more finely chopped garlic clove on top;
- Now fill the jars with boiling water, cover with lids and leave for 20 minutes;
- After 20 minutes, drain the water from the cucumbers, covering the neck of the jar with lids so that the contents do not spill out. Next, put the water drained into the pan on the stove and boil;
- Pour boiling water over the cucumbers again, cover with lids and leave in this form for another 20 minutes;
- Drain the water from the jars again, then pour in each 0.5 teaspoon of mustard grains, 2 teaspoons of salt with a slide, 2 teaspoons of sugar with a slide. Next, pour 50 grams of vinegar into glass containers. And then pour boiling brine, which was drained from the cans;
- Now you can roll up the jars with lids.
The pickling process does not eliminate the nitrates found in these foods. That is why it is important to cut off the ends of cucumbers (they have the highest concentration of nitrates) and soak them in water to reduce the level of nitrates.
Now you know all the subtleties of canning cucumbers with mustard.
This recipe will allow you to quickly and effortlessly make an excellent harvest of cucumbers for the winter, the taste of which will delight everyone. Crispy, moderately spicy and salty, dense and hard cucumbers will be a great addition to any table, and the hostess will bathe in praise. Try and enjoy!
Sweet crispy pickled cucumbers for the winter - a recipe for 3 liters
Summer is in full swing, and the first juicy cucumbers are already ripe, so it's time to take on the recipes for pickled sweet cucumbers for the winter. Even an inexperienced hostess can use this recipe for pickled sweet crispy cucumbers, since it is very simple and does not take much time to cook. Its main advantage is that it is not sterilized.
Ingredients (for a 3 liter jar):
- Cucumbers - 2 kg;
- Garlic - 3-4 cloves;
- Dill greens - 40 g;
- Bay leaf - 1 pc.;
- Horseradish leaves are small - 2 pcs.;
- Hot peppers - 1-2 circles;
- Parsley and celery greens - 6 g each.
Ingredients (for sweet marinade per 1 liter):
- Sugar - 90 g;
- Apple cider vinegar 6% - 200 ml;
- Salt - 40 g;
- Water - 800 ml.
Cucumbers should be pre-soaked in cold water for 2-4 hours to obtain a dense crispy pulp.
Cooking method:
- The most suitable cucumbers for seaming are small fruits with dense pulp and small seeds;
- Wash vegetables and spices thoroughly from dirt, and then put them in a jar;
- Pour the contents of the filled containers with boiling water. Pour water into the center so that the jar heats up evenly;
- We cover the jars with sterilized lids and leave them for 5-6 minutes. The cooled water must be drained, brought to a boil and pour boiling water a second time. After 5 minutes of exposure, drain the water again;
- Next, prepare a sweet brine: put sugar, salt and vinegar in boiled drained water. We expect and pour the contents of the jar with boiled brine;
- We roll up the lid of the jar and get canned cucumbers without sterilization.
Due to hot pepper, cucumbers turn out sweet and spicy, so who is contraindicated spicy food- do not put pepper.
Well, as you may have noticed, the sensational topic of this season is on the agenda - pickled cucumbers, which turn out to be crispy, and they will be prepared using only the most delicious recipes. So we pickle crispy cucumbers in liter jars for the winter.
Crispy pickled cucumbers for the winter - recipe for 1 liter
Ingredients (per 1 liter jar):
- Cucumbers - how much will fit in a jar;
- Horseradish leaf - 1 pc.;
- Cherry leaf - 1 pc.;
- Dill umbrella - 1 pc.;
- Black peppercorns - 4-5 pcs.;
- Vinegar 9% - 1 tbsp. l.;
- Garlic - 2 cloves;
- Sugar - 2 tbsp. l.;
- Salt - 1 tbsp. l.
Cooking method:
- Cooking cucumbers: put them in a basin and pour cold water for 2-3 hours. After that, wash and cut off the ends on both sides;
- We take jars and put dill, horseradish leaves, currants and cherries in them. Horseradish can be taken as a root. We also put pepper, bay leaf and garlic. If you need spicy cucumbers, you can put hot peppers;
- Next, fill the jars with cucumbers. They should be tight enough;
- After that, add sugar, salt and vinegar;
- Fill with boiling water, close the lid and set to sterilize;
- After that, roll up the lids, wrap with a towel and leave to cool;
- As soon as the jars have cooled, we remove them for storage.
Next, let's talk about canning cucumbers for the winter, look for new ways to prepare delicious preparations, share our findings and ideas. An easy way to keep cucumbers strong and crispy, to avoid spoilage and exploding cans, is to pickle cucumbers with vodka.
Crispy pickled cucumbers with vodka - a recipe for the winter
One way to extend the shelf life of cucumber and tomato blanks is to add vodka to the marinade. AT this case alcoholic drink acts as a preservative and is completely safe for children, so you should not consider such a recipe for crispy pickled cucumbers with vodka for the winter food exclusively for adults.
In addition to vodka, vinegar, salt with sugar and spices are added to the marinade. Cucumbers, as in any other cucumber recipe for the winter, it is better to choose pickled varieties, medium-sized, dense, with pimples.
Before laying the cucumbers in jars, fill them with cold water for several hours. This proven method will make them elastic, bring back freshness and make them crispy.
Ingredients (per 1 liter jar):
- Medium-sized cucumbers - how much will fit;
- Vodka - 1 tbsp. l;
- Horseradish leaf - 2-3 pieces;
- Hot pepper - 1/3 pod;
- Garlic - 2 cloves;
- Allspice - 4-5 peas;
- Umbrellas of dried dill - 2 pcs;
- Vinegar 9% - 1.5 tbsp. l.;
- Sugar - 1 tbsp. l.;
- Salt - 1 tbsp. l.;
- Water.
Cooking method:
- Soak the cucumbers in cold water, changing the water two or three times if possible. We withstand 2-3 hours;
- Carefully prepare jars and lids: wash with soda or other detergent, rinse several times. For safety, you can sterilize the jars and boil the lids;
- At the bottom of the prepared jars we put a couple of pieces of a horseradish leaf, a large dill umbrella, two pepper rings and a garlic clove cut into plates;
- We fill the jar with cucumbers. Down larger, the remaining space can be filled with small cucumbers or cut large ones into 2-3 parts;
- We put dill, garlic, horseradish and pepper on top of the cucumbers. Pour allspice peas;
- Fill with boiling water, cover with a lid (do not roll up) and leave for 20-25 minutes to warm up;
- Drain the water back into the saucepan, boil again and refill. We stand the cucumbers for 15 minutes under a closed tin lid;
- After the second filling, add salt and sugar to the drained water, bring to a boil. Boil over low heat until the salt and sugar dissolve;
- Pour vinegar and vodka into a jar of cucumbers. Instead of a canteen, you can use apple, but be sure to look at the fortress - you need vinegar of 9% concentration;
- Pour the boiling marinade into jars. Pour full so that it spills a little on a plate;
- We tightly twist with tin lids or roll up with a typewriter. We turn the cans upside down, wrap;
- We leave jars of cucumbers for additional heating for a day. Then we rearrange for storage in a cool dark room or put in a pantry. In winter, pickled cucumbers can be served as an appetizer, added to salads, vinaigrettes. Good luck preparing for the winter!
Awesome cucumbers - a recipe for crispy pickled cucumbers for the winter
I present to you my favorite preparation for the winter. I love to eat them not only with a side dish, but just before lunch or dinner. They perfectly prepare the body for eating and awaken the appetite.
And how many benefits in such an appetizer! Crispy pickled cucumbers perfectly retain the entire set nutrients and beneficial nutrients. Alimentary fiber of this vegetable can have a beneficial effect on gastrointestinal tract. BUT cucumber pickle, as you know, perfectly relieves a hangover and destroys pathogenic bacteria in the human body.
So, I am happy to share with you the most delicious recipes crispy cucumbers that will certainly delight you this winter. Try spinning your blanks on them and then write in the comments which one you liked the most.
This preparation was taught to me by my beloved grandmother. Since childhood, I remember these crispy cucumbers with an incomparable taste and appetizing aroma. Mmm ... lick your fingers, be sure to try it!
- cucumbers
- Vinegar 9%
- horseradish leaves
- dill umbrellas
- Bay leaf
- Black peppercorns
- Garlic
- Sugar
Cooking method:
Rinse the cucumbers and fill them with cool water for an hour and a half. After soaking, cut off their edges (tails).
In each jar, after preliminary sterilization, put two or three dill umbrellas, the same number of bay leaf pieces, and a few cloves of garlic. Also, to give the workpiece an exquisite aroma, I recommend that you add parsley, cherry or currant leaves. Pack the cucumbers tightly into the jar.
Meanwhile, prepare the marinade. Pour a liter of water into a saucepan and add three tablespoons of sugar, two tablespoons of salt and 100 ml of 9% vinegar to it. Marinade should be brought to a boil and kept on fire for three to five minutes.
Lay a rag in the pan and place our blanks there. Pour the boiling marinade into jars and cover them with sterilized lids. Add boiling water to a saucepan and place it on the stove. As soon as you see that the water is boiling, soak for a couple of minutes and remove the first batch of crispy pickles from the heat.
Wrap the blanks in a blanket and leave in the kitchen to cool completely.
Crispy pickled cucumbers in 1.5 liter jars: a winter recipe
This twist option is always used by my aunt. She believes that the more spices in the jar, the tastier the cucumbers. And she is not a fan of soaking cucumbers for two or three hours before pickling them. Therefore, if you also have a deficit over time, make a blank according to your aunt's recipe.
We will need:
- cucumbers
- 1.5 liter jars
- Dill
- Parsley
- horseradish leaf
- sporysh
- Cherry and black currant leaves
- horseradish root
- Bay leaf
- Garlic
- Black peppercorns
- Sugar
- Acetic acid 70%
Cooking method:
Rinse parsley, dill, knotweed, currant, cherry and horseradish leaves, cut into a cup and mix. Then spread this mixture of herbs along the bottom of the blank jars. Wash the cucumbers, remove the tails and place them tightly in jars. Top add bay leaves and garlic cloves.
Wash the horseradish root, peel and cut.
In each jar, place a tablespoon of horseradish root (due to it, our pickled cucumbers will turn out crispy) and a few pieces of black peppercorns.
Pour boiling water over jars with blanks and cover them with lids.
After twenty minutes, using a special lid, drain the water from each jar into the sink.
Prepare the marinade. To do this, add one full tablespoon of salt and two incomplete tablespoons of sugar to a liter of boiling water. When the marinade boils, pour it into jars and add a teaspoon of 70% acetic acid to each.
Tighten the jars with lids and shake each of them a little so that the acetic acid is distributed evenly throughout the workpiece. Wrap the blanks in a blanket and leave to cool for a day.
Crispy and sweet pickled cucumbers - recipe for 1 liter (very simple and delicious!)
The taste of these cucumbers is so awesome that you want to eat the whole jar! And most importantly, they are prepared very quickly and simply. My mom used to make these yummy treats for us as kids and we always asked for more.
So take:
- cucumbers
- Three cans of 1 liter
- Salt - 2 tbsp. l.
- Sugar - 200 g
- Vinegar 9% - 200 ml
- Garlic - 6 cloves
Cooking method:
To prepare the brine, add two tablespoons of salt, 200 ml of 9% vinegar and 200 g of sugar to a liter of water. Bring the marinade to a boil, then turn it off and cool. Please note: we have enough ready-made brine for three cans of 1 liter each!
After pre-sterilization, put two small cloves of garlic on the bottom of each jar. And ... we won’t need any more seasonings - in this main secret the simplicity of sweet and crunchy pickled cucumbers! Arrange clean and dry vegetables in jars and fill them with cooled brine.
Lay a rag in the pan and place the jars of cucumbers there. Cover them with sterilized lids and pour water "up to the shoulders" of the blanks.
When the water in the pan boils, wait until the cucumbers change color to marsh. After that, twist the jars and leave them in the kitchen to cool. By the way, such pickled cucumbers are perfectly stored even at room temperature!
The best recipe for pickled cucumbers with red currants (without vinegar)
Julia, a blog reader, shared this recipe with me. According to her, pickled cucumbers with red currants turn out to be simply gorgeous in taste and mega-useful. Well, let's try...
Prepare the following ingredients:
- medium sized cucumbers
- Redcurrant (at the rate of 2 cups of berries per one three-liter jar)
- garlic cloves
- Black pepper (peas)
- black currant leaves
- Dill umbels or fennel seeds
- Salt (at the rate of 50 g per liter of water)
- Sugar (at the rate of 100 g per liter of water)
Cooking method:
First, prepare the red currants and cucumbers. Rinse vegetables and berries thoroughly, cut off the tips of the cucumbers. Spread spices at the bottom of pre-sterilized jars: black pepper, garlic cloves, dill, blackcurrant leaves.
Then tightly lay the cucumbers, while not forgetting to add red currants to them, so that in the end the entire space is filled.
To prepare the marinade, add salt and sugar to boiling water. After a couple of minutes, remove the brine from the stove and fill it with jars of cucumbers to the very top.
Cover the blanks with lids and sterilize in a pot of boiling water for about five minutes.
Remove the jars from the fire and roll them up. Then, in an inverted position, cool them in the kitchen, after wrapping them in a cotton blanket.
Step-by-step recipe for pickled cucumbers in a bag (quick and easy)
The preparation for this recipe is simply amazing in taste. The main thing is not to overdo it with salt, using the indicated proportions.
You will need:
- 1 kg cucumbers
- Small head of garlic
- bunch of dill
- 1 st. a spoonful of salt
- 1 teaspoon sugar
Cooking method:
To make the workpiece crispy, soak the cucumbers in cold water for a couple of hours.
Finely chop the garlic and dill.
Take pre-soaked cucumbers, cut off their tails and carefully place the vegetables in a plastic bag.
Add spices to them: salt, sugar, garlic and dill.
Tie the bag with cucumbers and seasoning tightly, removing air from it, shake it so that the spices are evenly distributed over the workpiece. To be safe, place the cucumbers in another bag.
Put the workpiece in the refrigerator for at least five hours. Shake the bag after a couple of hours so that the vegetables are well salted and put it back in the refrigerator. Bon appetit!
Pickled cucumbers with basil for the winter
And these cucumbers are not only crispy, but also delicious in taste. After all, basil gives them a special charm.
Take one 1.5 liter jar:
- Cucumbers - 850 g
- Green basil - 1 sprig
- Purple basil - 1 sprig
- Dill - 1 umbrella
- Garlic - 2 cloves
- Acetic acid 70% - half a tablespoon
- For 1 liter of brine: salt - 1 tbsp. spoon, sugar - 3 tbsp. spoons
Cooking method:
We put green basil, dill and garlic in pre-sterilized jars. Next, we tightly lay cucumbers in them.
Place purple basil on top.
Fill the cucumbers in jars with boiling water, cover them with sterilized lids and leave it like that. After 15 minutes, drain the water from them using a special cap (I already wrote about it in this article) into a measuring cup to add the right amount of salt and sugar to the brine base. Pour the marinade into a saucepan and put on fire, adding acetic acid.
The second time, pour the cucumbers with boiling water for 5 minutes. This water is no longer needed, so we pour it into the sink. After that, add boiling brine to the jars and roll them up.
Ready cucumbers do not need to be covered when cooling.
Pickled cucumbers like Bulgarian (the most delicious recipe!)
This preparation is perfect for lovers of spicy. Cucumbers prepared according to this recipe are spicy and similar to those sold in stores.
Prepare the necessary ingredients:
- Small size cucumbers
- Onion (cut into rings)
- Black peppercorns
- Allspice
- 2-3 cloves
- Bitter capsicum(literally tip)
- Sugar
- Vinegar
Cooking method:
Soak cucumbers for a couple of hours in cold water and cut off their tips. Take an 800 g jar and put in it: 4-5 black peppercorns, two pieces of allspice and cloves, capsicum, rings onion. After that, place the cucumbers tightly in a jar.
Sprinkle salt and sugar on top, and add an incomplete teaspoon of vinegar. Fill the jar with cold water to the top and cover it with a lid.
Put a rag in the pan and put our workpiece there, which should be boiled for about five minutes and removed from the heat.
At the end, twist the jar and enjoy delicious Bulgarian-style crispy cucumbers in the winter. Bon appetit!
Which of these recipes did you like the most? What worked or didn't work for you? Be sure to write in the comments to exchange useful experience! And don't forget to watch the video below the article to learn how to cook even tastier. See you soon!
