There are several dozen very tasty recipes for preserving cucumbers in jars for the winter. When people talk about canned cucumbers or tomatoes, they most often mean canning with acetic acid.
Although this preservative can always be replaced with citric acid, or even make canned vegetables based on apple juice. Several very simple and at the same time delicious recipes for preserving cucumbers for the winter are described in detail below.
First of all, a few words about proportions. Recipes can be very different. However, there are always only 4 basic ingredients in the composition - these are the cucumbers themselves, acetic acid (usually 9% table vinegar is taken), salt and water.
For flavor, you can add peppercorns, as well as horseradish leaves, mustard (powder or seeds) and young garlic cloves. Tomato sauce and spicy chili ketchup give a definite taste.
But berry leaves (cherry, raspberry, currant) and oak foliage make the cucumbers crispy. The fact is that they contain a fairly large amount of tannins, which make the skin denser.
Acids (acetic and citric) work in a similar way. It is only important to correctly observe all proportions - the approximate number of components for a liter and 3-liter cans are given in the table.
| component | quantity per liter can | quantity per 3 liter can |
| cucumbers | 600 g | 1.5KG |
| water | 0.6 l | 1.5 l |
| salt | 2 tablespoons (40 g) | 5 tablespoons (100 g) |
| sugar | 1 tablespoon (20 g) | 2 tablespoons (40 g) |
| garlic | 2 cloves | 6 teeth |
| horseradish | 1 sheet | 3 sheets |
| vinegar 9% | 3 tablespoons | 9 tablespoons |
| vinegar 70% | 1 teaspoon | 3 teaspoons |
| dry mustard | 1 dessert spoon | 3 dessert spoons |
Crispy canned cucumbers: the most delicious recipe
This is a classic version of the preparation of canned cucumbers, and many housewives consider it to be the best. The base of the taste is a balance between salty, sweet and sour. You just need to maintain the correct proportion between sugar, vinegar and salt.
Ingredients for a 3 liter can
- 1.5-1.6 kg of cucumbers (medium size, all about the same);
- 1.5 liters of water;
- 3 tablespoons of salt;
- 3 tablespoons of sugar;
- 2 large spoons of vinegar 9%;
- 5-6 pieces of currant, raspberry, cherry leaves;
- 5-6 cloves of garlic;
- the same number of pieces of horseradish root (or 2-3 leaves);
- 5 dill umbrellas;
- pepper - 10-15 peas.
How to preserve cucumbers for the winter according to this recipe:
Step 1. First of all, you need to prepare the cucumbers. For preservation, they choose pimply varieties, the size of the fruits is 10-12 cm long. All vegetables should be rich green, without yellowed parts - then everything will work out for sure.
Initially, the cucumbers need to be rinsed and soaked in cold water, held there for 3-4 hours. In the meantime, the jars are sterilized (10-15 minutes over boiling water or 3-4 minutes in the microwave).
Step 2. When everything is ready, you can start filling the jars with cucumbers - first put the garlic and herbs, then the cucumbers, then the greens again; the top layer is again cucumbers.
Step 3. In the meantime, prepare the marinade - dissolve salt, sugar and vinegar in 1.5 liters of boiling water (pour it at the last moment so that it does not evaporate).
Jars are poured with this solution, allowed to stand for 7-10 minutes, then rolled up with iron or tightly closed with nylon lids. Cool under a blanket for 2-3 days, then put in the refrigerator.
Canned cucumbers in jars are kept for at least a month for the winter, after which the product will be completely ready. You can only store it in the refrigerator for 1-2 years. And after opening, it is advisable to eat all the cucumbers in 1 week.
CANNED CUCUMBERS WITHOUT STERILIZED JARS
This option is also possible - it is enough to rinse the jars with boiling water, and the lids must be boiled. In this case, there is one interesting trick - dissolve a little aspirin in the marinade (2.5 tablets per 3 liters or an incomplete tablet per 1 liter of water). This will not affect the taste in any way, but it will definitely protect against bacteria.
Canning cucumbers for the winter: a delicious tarragon recipe
This option is very reminiscent of the classic barrel cucumbers: they turn out to be very aromatic, tasty and, of course, crispy. Tarragon is such a seemingly unremarkable herb that has a rich tarragon flavor, in which it resembles spicy anise.
Tarragon is a great additive for preserving cucumbers It is he who will create the pleasant freshness of canned cucumbers - eaters can really get the impression that they have just been taken out of a wooden tub.
We will act in almost the same way as in the recipe described above.
Ingredients per liter jar
- small cucumbers 600 g;
- water 0.5-0.6 l;
- sugar and salt, 1 heaped tablespoon;
- vinegar 9% also 1 tablespoon;
- garlic - 2-3 cloves;
- horseradish - 1 sheet;
- tarragon - 2 branches.
How to cook:
Step 1. First, as usual, we prepare the cucumbers and sterilize the jars. We put fruits and greens in them.
Step 2. Prepare the marinade - dissolve all the ingredients in half a liter of boiling water. Pour into jars, roll them up.
Step 3. Cool the cucumbers in jars under a blanket for 2-3 days and put them in the refrigerator for the winter.
Crispy and sweet cucumbers in cans "like in a store" - how to preserve
Everyone knows the magnificent gherkins - these are miniature cucumbers rolled in jars that can be bought at any store. You can cook them yourself, and for this the product should turn out to be exactly pickled, and not just salted.
Ingredients (for a 3 liter jar)
- 2 kg of small cucumbers (up to 7-8 cm in length);
- water - 1.5 liters;
- salt 2 tablespoons;
- sugar 2.5 large spoons;
- mustard seeds - 2 dessert spoons;
- acetic acid 70% –2 teaspoons;
- peppercorns - 12-15 pieces;
- dill umbrellas - 5 pieces;
- horseradish - 1 sheet;
- garlic - 5 cloves;
- currant or cherry leaf - 5 pieces.
The sequence of actions step by step:
Step 1. First, rinse and soak the cucumbers for several hours in cool water.
Step 2. We lay out the washed greens in the jars, put the cucumbers there and fill them with boiling water for literally 20 minutes (as a result, the water should cool down so that you can touch the jar and not get burned).
Step 3. We drain the water through a sieve or through a special lid.
Step 5. The marinade is poured into jars with cucumbers, covered with lids, cooled and put into the refrigerator the next day.
Canning cucumbers in liter jars: a recipe with apple juice
And this recipe is a real find for people who love sourness, but at the same time avoid using vinegar. Apple juice contains several weak acids, including malic acid itself and a little citric acid. In addition, it has a very pleasant aroma, and it is not that expensive.
The best option is to get the juice yourself by squeezing it out of any apples. An alternative way is to purchase ready-made apple juice, but always of high quality.
So, we canned cucumbers in liter jars according to this recipe.
Products:
- 0.6 kg of cucumbers;
- 0.6 liters of apple juice;
- salt and sugar - 1 tablespoon each;
- several umbrellas of dill;
- pepper - a few peas.
How to curl cucumbers according to this recipe:
Step 1. Prepare the cucumbers (wash them, soak them in cold water, cut off the ends on both sides) and sterilize the containers.
Step 2. Prepare the marinade: bring the apple juice to a boil, after which salt and sugar are dissolved in it.
Step 3. Washed and scalded dill and cucumbers are placed in jars, poured with hot marinade.
Step 4. Close the lids on top, wrap them up, cool for 2 days and put them in a cold place.
It will turn out to be a little unclear brine, but this is not scary - the main thing is that it will come out tasty and fragrant.
Canned cucumbers with mint, onions and carrots
For lovers of a refreshing mint aroma, this recipe for harvesting cucumbers for the winter in liter jars is perfect. In addition, the finished product looks very nice and impressive (as in the photo).
Components per liter can:
- vegetables 0.6 kg;
- water 0.6 l;
- vinegar - 3 tablespoons (concentration 9%);
- salt - 2 large spoons;
- sugar - half as much;
- onion - 2 small heads;
- carrots - 1 piece;
- fresh mint - 3 branches;
- currant and cherry leaves (optional and to taste).
How to close cucumbers:
Step 1. Prepare the vegetables: wash the cucumbers, peel and cut the onion into half rings, and the carrots into slices. We wash and sterilize the jars.
Step 2. Prepare the marinade in the traditional hot way - dissolve the spices in boiling water, and add the mint and vinegar at the end.
Step 3. Fill the jars: put cucumbers, onions and carrots, garlic cloves and green leaves. Fill with hot marinade, wrap, cool and send to the refrigerator.
Anyone can make delicious canned cucumbers. Precisely observing the proportions of different components during canning, you can get the most delicious marinade, which will then turn into a very pleasant pickle.
It's no secret that many people love it more than the finished product. This is exactly what canned cucumbers are good for: nothing is lost in such a dish.
Bon Appetit!
The dream of every housewife. To achieve the desired result, many of them have to go through a difficult path of trial and error. But in fact, it is not at all difficult to cook crispy pickled cucumbers for the winter, you just need to know a few important secrets.
For example, in order for pickled cucumbers to be tasty and crispy, they must be young, with thin skin and dark pimples, small (7-8 cm) and harvested no later than a day before pickling. Better, of course, if these are cucumbers from their garden. But if this is not possible, take proven cucumbers on the market. Before pickling, cucumbers must be soaked for 2 to 6, or even up to 8 hours (depending on the recipe) in cold water, changing it often. Moreover, the colder the water in which the cucumbers are pre-soaked, the more crisp the result will be.
Proven pickled cucumber recipes
Spices also need to be treated with due attention. For example, you should not put a lot of garlic, the cucumbers will turn out to be soft. But put cloves, allspice, black currant leaves and bay leaves as desired, they will not affect the result. Other spices can be added if required by the selected recipe. That's all. Choose a recipe, since we have found a lot of them for you, follow all the steps indicated in the recipes, and delicious pickled crispy cucumbers will dilute your cozy "cellar" with all kinds of preparations with their presence.
Crispy pickled cucumbers (method number 1)
Ingredients (for 1 liter can):
2 kg of small cucumbers,
2 cloves of garlic
1 carrot,
1 umbrella of dill,
1 sprig of parsley
1 tsp vinegar essence.
For the marinade:
1 liter of water
1 tbsp salt (with a slide),
2 tbsp Sahara,
5 black peppercorns,
3 cherry leaves,
3 carnation buds.
Preparation:
Soak cucumbers in water for 6 hours, then place in jars along with garlic, carrots, dill and parsley. Pour boiling water over the cucumber jars and leave for 10 minutes. Drain and refill with boiling water again, then add sugar, salt, spices, leaves to the drained water and let it boil. Pour the cucumbers with the finished marinade, add 1 tsp to each jar. vinegar essence, roll up and wrap until it cools completely.
Cucumbers "Fragrant" (method number 2)
Ingredients for 1 L can:
cucumbers,
1 onion
1 clove of garlic
5 allspice peas,
1 bay leaf.
For brine:
500 ml of water,
4 tsp Sahara,
2 tsp salt,
4 tsp 9% vinegar.
Preparation:
Wash the cucumbers thoroughly, trim off the ends and soak for 3 hours in cold water. Put spices, chopped onion rings, garlic into the jar at the bottom. Then place the cucumbers tightly in the jar. Boil the brine, pour cucumbers over them and sterilize the jars for 10 minutes. Then roll it up, turn it over and wrap it up.
Pickled cucumbers (method number 3)
Ingredients (for a 3L jar):
1.8 kg of cucumbers,
2 umbrellas of dill,
1 horseradish leaf,
3-4 cloves of garlic
6-7 peas of black pepper,
2 currant leaves,
6 tsp Sahara,
3 tsp salt,
5 tbsp table vinegar.
Preparation:
Wash herbs and cucumbers under cold running water. Put greens, garlic and pepper into small pieces at the bottom of the prepared jars. Then put the cucumbers tightly in the jar, add salt, sugar and vinegar directly to the jar and pour cold water. Then put the jar of cucumbers in a saucepan with cold water and bring to a boil over low heat. Roll up the cans 2-3 minutes after boiling. Cucumbers must remain green at the time of rolling. Turn the jars over, cover and leave to cool.
Crispy pickles with grated horseradish and tarragon
Ingredients (for 1 liter can):
small cucumbers,
2-3 sprigs of parsley,
2 cloves of garlic
2 cherry leaves,
1 ring of sweet pepper,
horseradish leaves, dill, tarragon, hot pepper - to taste.
For the marinade (for 500 ml of water):
30 g sugar.
40 g of salt.
Bay leaf,
peppercorns
70 ml of 9% vinegar.
Preparation:
For this recipe, choose small cucumbers (no more than 7 cm) without defects, bitterness and voids inside. Wash them and soak for 3 hours in cold water, then rinse with running water and cut off the ends on both sides. Place cherry leaves, horseradish, dill, parsley, peppers, garlic and tarragon on the bottom of 1 liter jars. Fill the jars with cucumbers, pour boiling water over and leave for 20 minutes, then repeat this procedure. Prepare the marinade by adding everything except the vinegar to the water (add when the water boils). Pour the boiling marinade over the cucumbers and roll up the jars.
Cucumbers "Lemon"
Ingredients (for a 3L jar):
1 kg of cucumbers
2-3 cloves of garlic
1-2 bay leaves
2 tbsp dill with seeds,
1 tbsp chopped onion
1 tsp grated horseradish
1 liter of water
100 g of salt
1 tbsp Sahara,
1 tbsp citric acid
a few peas of black pepper.
Preparation:
Wash the cucumbers thoroughly, cut off the ends and soak in cold water for 3 hours. Put dill, bay leaf, horseradish, onion, garlic and peppercorns on the bottom of a 3 liter jar. Then put the prepared cucumbers tightly in the jar. Pour water into a saucepan, add sugar, salt, citric acid to it, bring to a boil and pour cucumbers in a jar with this boiling marinade. Cover the jar on top with a pre-sterilized lid and sterilize the cucumber jars in boiling water for 15-20 minutes. Roll up and leave to cool at room temperature.
Crispy pickled cucumbers in apple juice
Ingredients (for a 3L jar):
small cucumbers (how many will go into the jar),
2-3 peas of black pepper,
1 umbrella of dill,
1 sprig of mint
1 currant leaf,
2 carnation buds.
For the marinade:
Apple juice,
salt - 1 tablespoon for 1 liter of juice.
Preparation:
Scald the cucumbers with boiling water and cut off the ends. At the bottom of each of the jars, lay a leaf of currant, mint, add spices and fill the jars with cucumbers, and then fill them to the top with boiling marinade made from apple juice and salt. Sterilize the jars, almost completely immersed in boiling water, within 12 minutes from the moment of boiling, but no more, otherwise your cucumbers will not turn out crispy. When the time is up, roll up the cans with lids, turn over and wrap them up, leave in this form until they cool completely.
Pickled cucumbers with bell pepper, basil and coriander "Khrum-Khrumchiki"
Ingredients (for a 3L jar):
500-700 g of cucumbers,
3-4 sweet peppers
3-4 cloves of garlic
1 umbrella of dill,
1 horseradish root,
2-3 sprigs of basil,
1 tsp coriander seeds.
4 allspice peas,
3 black peppercorns.
For the marinade (for 1 liter of water):
4 tablespoons salt,
2 tbsp Sahara,
3 tbsp 9% vinegar.
Preparation:
Wash the cucumbers and cut off the ends, peel the seeds and cut into 4 pieces. Place dill, garlic, basil and peeled horseradish root at the bottom of the prepared jar. Then put the cucumbers and peppers tightly in the jar. For the marinade, add salt and sugar to the water, bring to a boil, remove from heat, add vinegar and pour cucumber jars with it. Cover and leave for 15 minutes. When the time is up, drain the marinade and bring it to a boil again. Add coriander, peppercorns to the jar and pour the contents of the jars with hot marinade. Roll it up, turn it upside down, and put it away in a cool place the next day.
Crispy cucumbers marinated with mint leaves, onions and carrots
Ingredients:
2 kg of cucumbers,
1 small head of garlic
1 small onion
1 medium carrot
4 leaves of horseradish, cherry, currant,
1 sprig of dill with an umbrella,
3 sprigs with young fresh mint leaves,
1.2 l of water,
3 tbsp salt (no top),
2 tbsp Sahara,
3 tbsp fruit vinegar.
Preparation:
Pick cucumbers of the same size, wash them, cut off the ends and soak in cold water for 5-6 hours. Put cherry, currant, horseradish and mint leaves, garlic cloves and carrots cut into slices at the bottom of dry sterilized jars. Put the cucumbers there, in the jar, tightly, to the very top. Arrange the onion, cut into rings, over the cucumbers, and the dill on the onion. Dissolve sugar and salt in water, let the water boil and pour cucumbers with this brine twice, and the third time pour vinegar into the drained brine, let it boil and add a little water. Pour cucumbers with this brine, roll up the lids, turn over and leave for 5-6 hours. And only then put it away for storage.
Cucumbers sweet and sour "Bulgarian style"
Ingredients (for 1 liter can):
cucumbers,
1 umbrella of dill,
1 horseradish leaf,
1 sprig of carrot tops,
5 allspice peas,
1 clove of garlic
water,
1 tsp salt,
2 tsp Sahara,
50 ml of 9% vinegar.
Preparation:
Soak the cucumbers in cold water for 1-2 hours. Put dill, horseradish leaf, carrot tops, black peppercorns and a clove of garlic in each jar. Add vinegar. Cut off the tips of the cucumbers and place them in jars. Pour cucumber jars with cold water (preferably filtered). Add salt and sugar to each jar. Place the jars in a container and fill it up to the hangers of the jars with cold water. Put on fire, bring water to a boil and sterilize cans for 5-7 minutes from the moment of boiling. Loosely cover the jars during sterilization. After that, roll up the cans, turn them over and, without wrapping them, cool to room temperature. After cooling, put the jars of cucumbers in the refrigerator for several hours (you can overnight), and then put them in storage.
Pickled crispycucumbers "Coniferous aroma"
Ingredients (for a 3L jar):
1 kg of cucumbers
4 young pine twigs (5-7 cm).
For the marinade (for 1 liter of water):
2 tbsp salt,
1 tbsp Sahara,
½ stack. 9% vinegar.
Preparation:
Wash the cucumbers, cut off the ends, pour over boiling water and then ice water. At the bottom of the prepared jar, put half of the pine branches, then lay the cucumbers tightly, and put the rest of the pine branches between them. Pour sugar and salt into water, bring it to a boil and immediately remove from heat. Pour cucumber jars with boiling water to the brim, cover with a lid and leave for 15-20 minutes. After that, pour the marinade back into the pan, bring to a boil, pour in the vinegar, stir and pour the hot marinade over the cucumbers. Roll up the cans, turn them upside down, wrap them up and leave for 2 days. Then store in a cool place.
Crispy cucumbers with oak leaves
Ingredients (for 10 1 l cans):
5 kg of fresh small cucumbers,
10 cloves of garlic
10 dill umbrellas,
10 black currant leaves,
10 oak leaves,
5 small horseradish leaves,
30 black peppercorns,
30 peas of allspice,
10 tsp grain mustard,
2.4 liters of water
3 tbsp salt,
5 tbsp Sahara,
150 ml 9% vinegar.
Preparation:
Wash cucumbers well and soak in cold water for 4-6 hours. Put spicy herbs, black and allspice, cloves of garlic and mustard in clean and sterilized jars. Lay the cucumbers tightly and neatly on top. For the marinade, pour water into a saucepan, add sugar and salt, let it boil, turn off the heat and add vinegar. Pour the cooked marinade over cucumbers in jars, cover them with lids and sterilize for 5 minutes from the moment of boiling. Then roll up, turn over and let cool slowly.
Pickled crispy cucumbers with oak bark
Ingredients (for 1 liter can):
medium-sized cucumbers,
2 cloves of garlic
½ horseradish leaf,
1 umbrella of dill,
2 cherry leaves,
1 black currant leaf,
3-4 black peppercorns,
3-4 allspice peas,
½ hot pepper,
⅓ h. L. oak bark,
1.5 tsp salt,
1.5 tsp Sahara,
30 ml of table vinegar.
Preparation:
Soak the cucumbers in cold water for 5-6 hours. Divide the spices, oak bark and cucumbers into the jars. Pour boiling water over the contents of the jars, let stand until the next water boils. Drain the first water and fill the cucumbers with the second water, and again let them stand a little. After the second time, draining the water, add salt, sugar and vinegar directly to the jars, fill the jars with fresh boiling water and roll up.
Pickled gherkins with cinnamon
Ingredients (for a 3L jar):
cucumbers - how many will go into the jar,
15 carnation buds,
6 bay leaves,
3-4 cloves of garlic
1 tsp ground cinnamon
black and allspice peas,
1 small pod of hot pepper,
1.2-1.4 l of water,
2 tbsp salt (no top),
2 tbsp sugar (no top),
1 tbsp 70% vinegar.
Preparation:
Soak the cucumbers for 6-8 hours, cut off the ends, scald with boiling water and put in sterilized jars, pour boiling water for 20 minutes. Then drain the water and bring to a boil again. Pour salt, sugar, cinnamon, spices, garlic, hot pepper into a jar with cucumbers, pour boiling water, add vinegar to the jar, roll up and wrap.
Prepare crispy pickled cucumbers according to our recipe and crunch with pleasure in winter not only with snow outside, but also with delicious cucumbers at the table.
Successful blanks!
Larisa Shuftaykina
Pickled fragrant cucumbers, which are perfect for appetizers and preparing a variety of salads, are very easy to cook at home. Marinating with vinegar or citric acid will add spice and flavor to the cucumbers. Crispy pickled cucumbers in jars for the winter will always turn out if you follow simple rules for canning.
Crispy pickled cucumbers for the winter in jars for storage in the apartment
For long-term storage in the apartment, we prepare delicious pickled cucumbers using a special method so that they remain crispy in jars all winter. Pickled cucumbers will be stored for a long time if you pour boiling water over them twice during cooking, this method is called "double pouring". The jars don't explode without sterilization, and the cucumbers are beautiful and incredibly crispy.
Ingredients (for 3 liters):
- Cucumbers (small) - 1.5-1.6 kg;
- Salt - 60 g;
- Sugar - 70 g;
- Vinegar (9%) - 65 ml;
- Garlic - 6 cloves;
- Bay leaves - 2 pcs.;
- Pickled greens.
Advice! Pickled cucumbers are incredibly crispy when soaked in ice water.
Preparation:
- We sort out fresh fruits, leave them without damage and rinse them thoroughly with a sponge. Fill with water and leave for 2 hours 30 minutes so that it is well saturated with water and does not lose its shape when preserved in jars. Peel the garlic, rinse the greens.
- You can prepare cucumbers in liter jars or in one with a volume of 3 liters. At the bottom of a pre-sterilized jar, lay out half of the pickling greens (currant leaves, horseradish, dill umbrellas are excellent), garlic (3 cloves), bay leaf (1 pc.). Place the prepared cucumbers tightly to each other and add the remnants of herbs, bay leaf and garlic on top.
- Boil water (1.5 l), carefully pour it into a jar with prepared cucumbers, cover and leave for 10-12 minutes.
- Pour the liquid from the cucumbers into a saucepan, add vinegar, sugar, salt for the marinade and boil for 1 minute. Pour the finished marinade back into the jar, close it with a previously sterilized lid and roll it up.
- We put the jar on the fabric in an inverted position, wrap it up and cool. We remove the twist to the storage location in the apartment.
Advice! Cucumbers can be spiced, add half a hot pepper pod to a 3-liter jar.
Crispy sweet pickled cucumbers: recipe for 1 liter
Pickled fragrant cucumbers, harvested for the winter, will turn out sweet and crunchy if the amount of sugar in the recipe is increased by 1 liter of marinade. There are many recipes for sweet cucumbers, but the simplest recipe is without making a hot marinade. Prepare a cold marinade with a lot of bite and sugar, pour into cucumber jars and sterilize. Cucumbers are especially crispy and sweet in taste.
Ingredients for 1 liter can:
- Cucumbers of any size - 500-600 gr.;
- Vinegar (9%) - 1/2 cup;
- Sugar - 3 1/2 tablespoons;
- Salt - 1/2 tablespoon;
- Dill umbrella - 1 pc.;
- Clove - 3 pcs.;
- Mustard peas - 10 pcs.;
- Carrots - 1/3
Advice! Don't be afraid of a lot of vinegar and sugar in your recipe. In the process of preservation, the cucumbers will absorb the required amount, they will turn out to be moderately sweet and spicy.
Preparation:
- Rinse fresh cucumbers thoroughly and cut off the ends from 2 sides. Pour cold water (1.5 cups), half a glass of vinegar into a large jar, add sugar, salt and stir until the salt and sugar dissolve.
- We wash a jar (1 l), put cloves, mustard, dill, carrot slices on the bottom and lay the prepared cucumbers tightly. Cucumbers can be taken in any size; cut with a knife are also suitable for the recipe.
- Pour the marinade into a jar, cover with a lid, send the jar to a water bath and heat for 15 minutes. A water bath can be made from a saucepan, put a tea towel on the bottom, add water, put the jars on a towel, cover and heat over low heat.
- We carefully put the hot jar on the table, roll it up or close it tightly with a lid, wrap it in a towel, turn it over and leave it until the twist cools down completely. We store the workpieces in a cool room.
Advice! If you put jars of cold marinades in hot water, they will burst. To sterilize them, we put them in cold water and gradually heat them up. As the water in the pan starts to boil, we count down the sterilization time.
Recipe for crispy cucumbers with vinegar in a 1.5 liter jar
Preservation with vinegar guarantees the preservation of the workpieces for a long time. Cucumbers with vinegar are crispy, delicious and color-retaining as much as possible. And to make the cucumbers lightly salted, add salt and granulated sugar in equal proportions.
Ingredients for a 1.5 liter jar:
- Cucumbers (medium size) - 700-850 gr.;
- Vinegar (9%) - 1.5 tablespoons;
- Salt - 1.5 tablespoons;
- Sugar - 1.5 tablespoons;
- Currant and cherry leaves - 3 pcs.;
- Horseradish (peeled root) - 3-4 cm.;
- Horseradish leaf - 1 pc.;
- Cloves of garlic - 4 pcs.;
- Pepper peas - 5 pcs.
Preparation:
- We wash the cucumbers with a sponge and soak for 2 hours. In a saucepan, bring 750 ml of water to a boil.
- At the bottom of a pre-sterilized jar (1.5 l), spread half of the pickling herbs, spices and garlic. Firmly put the cucumbers in the jar halfway, add the rest of the spices, herbs and fill with the cucumbers to the neck.
- Pour boiling water into a jar, cover and leave for 5-8 minutes. We boil a new portion of liquid.
- Drain the liquid from the jar (no longer required), pour in vinegar 9%, add all the salt and sugar. Pour a new portion of the prepared water into the cucumbers, cover with a previously sterilized lid and roll up.
- Shake the jar, turn it over and cover with a cloth.
How to spin spicy cucumbers? Very simply, a jar (1.5 l) will require 1/3 of a hot pepper pod, which we clean, chop coarsely and put on the bottom of the jar.
Crispy cucumbers without sterilization: stand the whole winter!
Crispy flavored cucumbers can still be prepared without sterilization and without vinegar, such recipes are supplemented with citric acid, which, like vinegar, has an excellent preservative effect.
Ingredients for 7 liter cans:
- Cucumbers - 4.1-4.2 kg;
- Sugar (per 1 liter) - 3 tablespoons;
- Salt (1 liter) - 2 tablespoons;
- Citric acid (for 1 can) - 1/3 tsp;
- Garlic - 21 cloves;
- Peppercorns - 35 pieces;
- Bay leaf - 7 pcs.;
- Pickled greens.
Advice! Before cooking, the jars are thoroughly washed with baking soda and checked for chips, which, when boiling water is added, can crack and the jars will burst.
Preparation:
- We wash the fruits thoroughly with a sponge, cut off the tips from 2 sides. Fill the fruits with water for 2 hours 30 minutes.
- After 3 hours in a saucepan, bring water to a boil (3 liters).
- We do not sterilize jars and lids. 7 pcs. 1 liter jars we put pickled greens on the bottom, add 3 cloves of garlic, 5 pcs. peppercorns and 1 bay leaf each. Place the fruits tightly, pour in boiling water, cover and leave for 15-17 minutes.
- Pour the liquid into a saucepan, boil for 1 minute and pour back into the cucumbers. We leave for another 15-17 minutes.
- We pour the liquid from the cucumbers into the pan, measuring how much it turned out. Approximately 2 liters of 600 ml comes out, add another 400 ml to the pan to make it easier to count sugar and salt. Add 9 tablespoons to 3 liters of brine. (without a mound) sugar, 6 tbsp. (without a lump) salt and bring to a boil.
- Pour citric acid into each jar (1/3 tsp each) and pour in the prepared brine. It turns out that for the method without sterilization, we pour cucumbers 3 times, this method, together with citric acid, ensures the long preservation of cucumbers in jars.
- We cover the jars with lids, roll them up tightly, wrap them upside down with a cloth and cool. Store the curls in a cool place.
Cucumbers with vodka
Cucumbers are especially tasty with a crunch if vodka is added to them before pouring the brine. Cucumbers with vodka are perfectly stored both in a cool room and in an apartment.
Ingredients (for a 1.5 liter can):
- Medium-sized cucumbers - 1-1.2 kg;
- Sugar - 1 tablespoon;
- Salt - 1 tablespoon;
- Vinegar (9%) - 55 ml;
- Vodka - 50 ml;
- Water - 750 ml;
- Garlic - 5 cloves;
- Pickled greens.
Advice! Glass containers without lids can be quickly sterilized in a microwave oven; for this, water (2.5 cm) is poured into the bottom of the jar, placed in an oven at 800 W and turned on for 3 minutes for containers up to 1.5 liters. For 5-6 minutes for a 3 liter can. Large jars are placed sideways. Then the container is removed, the water is drained and it is ready for seaming.
Preparation:
- We wash the dense fresh fruits thoroughly. We sterilize a jar with a lid in a water bath or in an oven.
- In a saucepan with sugar and salt, bring the marinade to a boil and pour into a jar with clean fruits, garlic and pickled herbs.
- Leave the cucumbers under the lid for 5 minutes, then pour the fragrant marinade into the saucepan.
- Bring the liquid to a boil and pour in the vinegar. Before the second pouring, add vodka to the cucumbers, fill with aromatic marinade and roll up the lids.
- Wrap up with a cloth upside down and cool.
Crispy cucumbers, just like in the store
Pickled cucumbers that we buy in the store differ from home ones in their special aroma, pungency and crunch. But even such cucumbers at home are easy to cook, mustard grains add a special aroma, and a large amount of 70% vinegar provides sharpness and crunch.
Ingredients for 2 liter jars:
- Cucumbers - 1.5-1.6 kg;
- Granulated sugar - 6 tablespoons;
- Acetic essence - 2 tablespoons;
- Fresh dill - 4 branches;
- Salt - 2 tablespoons;
- Cloves of garlic - 4 pcs.;
- Pepper peas - 12 pcs.;
- Mustard seeds - 2 tsp;
- Bay leaf - 4 pcs.
Preparation:
- We wash the green fruits thoroughly and put them in 2 sterilized jars (1 liter).
- Boil water (1 liter) and pour it into jars with cucumbers without spices and herbs. Cover with lids and cool completely.
- Then pour the liquid from the cucumbers back into the pan, add sugar, vinegar essence, salt and bring to a boil.
- Put pepper, mustard seeds, bay leaf, garlic and fresh dill sprigs in jars of cucumbers equally.
- Fill with prepared fragrant marinade and roll under the lids.
- Gently shake the jars and leave them on the table until they cool completely (do not wrap them with a cloth). Spicy fragrant cucumbers are ready in 30 days.
There are a large number of recipes for preparing delicious pickled cucumbers, they differ in the methods of pouring, the different composition of the marinade and the addition of various spices and herbs. Watch a video recipe on how to cook pickled crispy cucumbers in jars for the winter in a different way.
In the old days, canning of cucumbers was a real tradition. Families grew fresh greens or bought them on the market to make delicious winter preserves for the holidays or for daily consumption. This custom still exists today. Canned cucumbers are both a separate dish and an ingredient in salads and snacks. They can be sweet, sour, pungent, simply salty, or with a strong, spicy aroma, depending on the recipe used. This article presents the best options for cooking canned cucumbers.
How to preserve cucumbers - secrets and tricks
To make canned cucumbers tasty, you need to be able to choose and prepare them.
Interesting!
Any recipe should be tried in small quantities first. Make one three-liter jar or a couple of liter ones. This will allow you to try out the dish, find out how good it is, whether the family likes it, and, if necessary, make your own adjustments.
Check out these articles as well
A classic, simple recipe for canned greens is used by hostesses very often. This is a proven option, the fruits are tasty with minimal effort and time.
Ingredients (for 1 three-liter can):
- Cucumbers - 1.5-2 kg;
- Garlic - 5 cloves;
- Currant and cherry leaves - 5 pcs.;
- Horseradish - 2 leaves;
- Dill - a small bunch;
- Sugar - 50 g;
- Salt - 60 g;
- Water - liter.
Preparation:
- The very first thing to do is prepare the cucumbers. It is important to rinse them thoroughly, it is better to cut off the tails, and then fill everything with cold water for 4 hours.
- The containers for seaming must be washed, sterilized and the lids must be boiled separately.
- The greens are washed out under running water, and cut (although you can use dill, currants and whole cherries, the main thing is to break the horseradish casting only 2-3 times, because they are very large).
- Greens (except horseradish) in equal amounts, peeled garlic cloves are distributed over the banks, then cucumbers are also stacked. And only on top of them already determine the horseradish.
- In a saucepan, water is brought to a boil, salt and sugar are poured into it, when everything boils, cucumbers are poured with marinade and rolled up. After cooling, they can be rearranged into the pantry.
Crispy canned cucumbers for the winter
Crispy cucumbers are a miracle on the winter table. They refresh any recipe, but they are mostly eaten on their own or as an appetizer to a main course. There are a lot of options for cooking crispy canned cucumbers. Below are two of the most popular.
Ingredients (for a three-liter jar):
- Cucumbers - 1.5-2.5 kg;
- Greens - a medium bunch (horseradish, dill, currant leaves, tarragon - one thing);
- Garlic - 4-6 cloves per container;
- Vinegar (70%) - 1 tsp (for a three-liter can)
- Salt - 90-100 g;
- Water - about 1.5 liters.
Preparation:
- Zelentsy are washed out, peduncles, tails must be removed. It is also important to rub the rind to remove any thorns. Now they are soaked for 3-4 hours in cool water.
- Three-liter containers are washed and dried. Cucumbers are laid out on them after they have soaked, peeled garlic and herbs are added.
- Water is boiled in a separate container. As soon as it boils, it is poured into jars and left for 5 minutes.
- Over time, the water is poured back into the pan, boiled again, poured into containers and left, as before, for 5 minutes.
- The last time the water is drained again, it is brought to a boil, salt is added, and vinegar is topped up when the brine is already turned off. Now cucumbers are poured over them, the jars are rolled up and turned over with the lid down.
In order for the conservation to be stored for a long time, it must be wrapped in a blanket for a day. So she can cool down normally, and then she is transferred to the pantry.
Dill and horseradish are usually used as a seasoning for cucumbers, but cherry, black or red currant, gooseberry leaves also give a strong, pleasant aroma.
Ingredients:
- Cucumbers - 5 kg;
- Hot pepper - 1 pod;
- Garlic - 1 head;
- Horseradish - 1 medium root;
- Carnation - 10 pcs.;
- Black peppercorns - 10 g;
- Allspice peas - 10 g;
- Laurel - 6 leaves.
- Dill and parsley - 1 small bunch.
Marinade:
- Sugar - 25 g;
- Vinegar (9%) - 25 g;
- Salt - 60 g;
- Water - 1.5 liters.
Preparation:
- Zelentsy are washed out and poured into a basin with cool water. They need to be soaked for 2 hours.
- Banks are sterilized, and it is important to boil the lids for about 10-15 minutes.
- Spices, herbs, garlic in equal quantities are stacked on the banks. Hot peppers are chopped, the seeds are harvested (although this is optional) and also determined to seasonings. Cucumbers are also laid out on top of the seasonings.
- In a saucepan, water is brought to a boil, then it is poured into jars and covered with lids. After 10 minutes, the water is poured back into the pan and the procedure is repeated again. After the fruits have stood in boiling water again, the water is poured into a saucepan and salt and sugar are poured. When the liquid boils, it is turned off.
- Vinegar is poured into the jars - a tablespoon for one three-liter container. Brine is poured on top, and everything is sealed.
After the conservation is hermetically sealed, the containers are turned upside down and left under the blanket for a day. Then you can remove the cucumbers for the rest of the preservation.
Sweet fruits are obtained by making a special marinade for them. However, it is best to make this version of the dish in liter cans. This dish is not for everyone's taste, and before closing a large batch in three-liter jars, it is better to experiment with a small amount.
Ingredients:
- Cucumbers - 4 kg;
- Garlic - 20 teeth
- Greens (currant leaves, dill, horseradish) are taken to taste, but on average - a large bunch of this mixture;
- Hot pepper - one pod;
- Black pepper - one small package;
- Sugar - 1.5 cups;
- Vinegar (9%) - 2 cups;
- Salt - 180 g;
- Water - 4 liters.
Interesting!
If you put a lot of hot peppers in the canning, then the cucumbers will be spicy-sweet. If you need to get only a drop of pungency, then mildly pungent varieties of pepper are taken and put in small quantities.
Preparation:
- Zelentsy are washed out, the peduncles must be removed, as well as all the dirt, and soaked for an hour in cool water.
- Greens, garlic are prepared (cut, peeled). Hot peppers must be washed. It can be put in whole or cut into pieces. So that there is not a lot of pungency, seeds are removed from the inside.
- The curling containers are washed out, herbs, garlic, black pepper, hot pepper are placed on the bottom, and cucumbers on top. The amount of seasonings depends on the taste - the more there are, the more piquant the taste and the stronger the aroma.
- The containers are filled with boiling water and covered with lids (they must be boiled in boiling water in advance).
- Prepare the marinade in a separate saucepan. Salt and sugar are added to the water, after boiling, the fire turns off, vinegar is poured into the marinade.
- Water is drained from the cans and the marinade is poured. It remains only to seal the containers with lids.
Having turned the conservation upside down, you need to cover it with a thick blanket and after a day you can put it in the pantry.
You can cook canned cucumbers not only separately, but also in combination with other vegetables. Their flavors complement each other, enhancing the aroma as well.
Ingredients:
- Cucumbers - 2 kg;
- Carrots - 2 medium;
- Onion - 2 medium heads;
- Garlic - head;
- Carnation - 6 pcs.;
- Sugar - 50 g;
- Vinegar (preferably apple or grape) - 3 tbsp. l;
- Salt - 90 g;
- Water - 1.2 liters.
Interesting!
To make the taste of zelentzs unusual, you can replace cloves with mustard. For 2 kg of cucumbers, 0.5-1.5 teaspoons of mustard peas will be enough.
Preparation:
- The fruits are cleaned of thorns, peduncles, washed out and soaked for 1-2 hours.
- While the cucumbers are soaked, the onions, garlic, and carrots are peeled. Garlic can be left as separate cloves, and onions and carrots are cut into circles or wedges as you like.
- Rolling containers are sterilized. Vegetables are laid out in them, cloves are added. Boil the lids separately.
- In a saucepan, a marinade is cooked from water, sugar and salt. When the liquid boils, vinegar is poured into it and poured into containers with greens.
- Liter containers must be sterilized in boiling water for about 10 minutes, if a three-liter container is taken, then sterilized for 20-25 minutes. After sterilization, sealing with lids is carried out and the conservation is turned over for a day with the neck down.
According to this recipe, sharp greens are obtained. The recipe is very simple, but it is advisable to roll the fruits in three-liter jars so that all the components can easily fit in there.
Ingredients (per liter of brine):
- Cucumbers - 1.5-2 kg;
- Garlic - 3 teeth;
- Hot pepper - one pod (for a three-liter container);
- Black currant leaves - 3-5 pcs.;
- Horseradish - one leaf;
- Dill - a twig;
- Laurel - one leaf;
- Black pepper - 3-5 peas;
- Cloves - 2 pcs.;
- Vinegar (9%) - 30 ml;
- Sugar - 50 g;
- Salt - 30 g.
Preparation:
- Zelentsy are washed out in the basin, the ends are cut off on both sides. If they are not freshly harvested, then it is advisable to soak them after that for 2 hours. To do this, clean, cool water is poured into the basin and cucumbers are poured.
- The containers for seaming are washed out, poured over with boiling water, the lids for canning are boiled.
- Garlic, hot peppers, currant leaves, laurel, dill and chopped horseradish, cloves and black pepper are placed in ready-made jars. Cucumbers are stacked on top of the seasonings.
- In a saucepan, water is brought to a boil and poured into jars of cucumbers, and then the conservation is covered with lids. After half an hour, the liquid is drained, brought to a boil again, salt and sugar are added, and 30 ml of vinegar are poured into each jar. As soon as the brine boils, it is poured into containers and rolled up.
Everything, canned cucumbers are ready, you just need to turn them upside down, wrap them in a blanket and leave to cool for a day. You can serve such a dish both on holidays and for a simple, everyday dinner or lunch. Zelentsy are crispy and spicy with a pleasant, spicy aroma.
1. Pickles with mustard
"Recipe for rolling pickles for the winter. At the end, add 1 tsp of dry mustard to each jar to stop the fermentation process and avoid mold on the brine surface. This recipe is for 1 2L jar. For a 3L jar, you need 1.5 kg of cucumbers and 1.5 liters of brine. "
Ingredients
It turns out: 1 2 l can
1 kg of cucumbers
3-4 cloves of garlic
brine: for 1 liter of boiled water 2 tbsp. salt with a slide
1 tsp dry mustard
Cooking method
Preparation: 15min ›Preparation: 10min› + 3d for salting ›Total time: 3d25min
It is advisable to pre-soak cucumbers in cold water for 4-12 hours.
Sterilize the jar and lid. Place black currant leaves, horseradish leaves, a couple of dill umbrellas, 3-4 cloves of garlic on the bottom.
Wash the cucumbers, put them tightly in a jar with herbs and garlic.
Pour cucumbers on top with cold saline brine: dissolve 2 tbsp in 1 liter of water. salt with a slide. Leave the jars to sour for 3-4 days, from time to time remove the foam formed on the surface.
After 3-4 days, drain the brine from the jars into a saucepan, boil. Pour cucumbers in a jar with hot brine and add 1 tsp. dry mustard. Roll up.
2. Pickled cucumbers
"Salting cucumbers is not at all difficult. This is how they taught me to do it. To prevent pickles from becoming moldy, it is good to add a spoonful of mustard powder to them. Cucumbers are poured with cooled brine, this is a way of cold pickling cucumbers."
Ingredients
It turns out: 1 kg
Cucumbers (1 kg per 1 liter of brine)
greens: black currant leaves, horseradish, dill umbrellas
garlic (4-5 cloves per 1 liter of brine)
Brine
for 1 liter of water
50 g coarse salt (2 rounded tablespoons)
1 tsp dry mustard (optional)
Cooking method
Preparation: 1h ›Preparation: 30min› + 4d for salting ›Total time: 4d1h30min
Salting
Wash the cucumbers thoroughly, cover with cold water for at least 6 hours or overnight.
Prepare brine at the rate of 1 liter of water 50 g of salt (2 tablespoons of salt with a slide). Boil water and salt to completely dissolve the salt. Cool brine, strain.
Prepare herbs: you can use dill, parsley, blackcurrant leaf, cherry leaf, horseradish, oak leaf, garlic.
Pickle cucumbers in a bucket (enameled) or in a glass container, you can directly in jars. Layer herbs, garlic, cucumbers. Pour with brine, put a plate or a wooden circle on top, load on it (so that the plate remains immersed in the brine).
Leave the container with cucumbers in a warm place for several days (3-6) so that the cucumbers are salted (taste it, it will change as it ferments). From time to time, remove the foam formed on the surface.
The cucumbers can then be stored in the refrigerator or canned.
Sunset
Prepare jars (sterilize). Place herbs and garlic on the bottom.
Remove the cucumbers from the brine, rinse, arrange in jars (stack the cucumbers vertically). Strain the brine into a saucepan, put on fire and bring to a boil.
Pour cucumbers in jars to the top with hot brine (the brine should pour out a little) and roll up the lids. Sprinkle some dry mustard on top of the brine.
Put the rolled up jars upside down, cover with newspapers (or a blanket) and leave to cool.
Dry mustard can be used to avoid mold growth. Sprinkle some dry mustard on the brine surface. Mustard can also be poured onto the brine surface before rolling into jars).
3. Canned cucumbers
"The recipe can be changed, since not everyone likes to add horseradish, or cherry leaves, but in my family they always salt and come out with delicious, crunchy cucumbers!"
Ingredients
It turns out: 5 cans
2 kg cucumbers (small)
1 head of garlic
1 horseradish root
1 bunch of dill (umbrellas)
1 tbsp mustard seeds
10 cherry leaves
3 tbsp salt
Cooking method
Prep: 5min ›Prepare: 5min› Total time: 10min
Wash the cucumbers, it is better to soak for a while in a bowl (or in a sink) with cold water.
Prepare about 5 cans: wash and sterilize.
Boil 3 liters of water in a saucepan and add 3 tablespoons with a heap of salt.
In each jar, put 1/4 teaspoon of mustard seeds, 2 cloves of garlic, a little dill, a piece of horseradish and 2 cherry leaves.
Then put the cucumbers in the jars, quite tightly. Pour the cucumbers with hot marinade, trying to cover all the cucumbers. Put dill on top.
Tighten the cucumbers with lids and place in a dark place.
4. Pickled cucumbers in Polish
Ingredients
Servings: 15
1 kg cucumbers (small)
1-3 heads of garlic (amount to taste)
1 bunch dill, tough stems removed
2 tbsp salt
2 liters of water, boiled chilled
Cooking method
Preparation: 10min ›+ 3d for salting› Total time: 3d10min
Wash the cucumbers and place in a large, clean bowl. Dissolve salt in water. Add peeled whole garlic cloves, dill (do not cut), and then pour salt water (water should completely cover the cucumbers). Cover the cucumbers with a plate, and press the plate with oppression so that the cucumbers do not float.
Put in a dark place for several days. After 3 days you can taste it. Cucumbers will become more sour every day.
5. Pickled cucumbers
"Quick recipe for cucumbers. In the season when there are a lot of cucumbers in the garden, such a quick recipe is what you need."
Ingredients
Servings: 6
1 kg of cucumbers
2 tbsp salt
1 liter of water
currant leaves
cherries
dill umbrellas
Cooking method
Prep: 5min ›Cooking: 15min› + 1h ›Total time: 1h20min
Rinse cucumbers well. Cut off the ends. Place the cucumbers in a bowl or enamel pot.
Layer cucumbers with currant leaves, cherries and dill.
To boil water. Add salt, stir until dissolved.
Pour cucumbers with the resulting solution. Leave for a day.
6. Lightly salted cucumbers in a bag
"Recipe for cucumbers cooked without pickle. Add salt directly to the bag with cucumbers, and the cucumbers, releasing juice, pickle themselves."
Ingredients
Servings: 6
1 kg of cucumbers
2 tbsp salt
1 tsp Sahara
dill in umbrellas
2-3 cloves of garlic
Cooking method
Preparation: 10min ›Preparation: 5min› + 8h for pickling ›Total time: 8h15min
Rinse the cucumbers well. Cut off the tips of the cucumbers.
Put in a plastic bag. Add salt and sugar.
Add dill sprigs and garlic. Tie the bag and then shake well.
Refrigerate overnight.
After 6-8 hours, you can eat the cucumbers.
7. Lightly salted cucumbers
Ingredients
Servings: 6
Cucumbers
dill umbrellas
horseradish leaves
2-4 cloves of garlic
cherry leaves, currants
2 tbsp salt in a 3 l can
Cooking method
Preparation: 10min ›+ 1d for salting› Total time: 1d10min
We wash the cucumbers well. Cut off the butts.
Put the cucumbers in a 3 liter jar while standing. We shift with horseradish leaves, dill, garlic, cherry and currant leaves. Fill with cold water. Let it stand for a while, then pour this water into a bowl, add 100 g of salt there, stir to dissolve the salt, and pour it back into the cucumbers.
Let it stand in a warm place for 3-5 hours, then put it in the refrigerator. You can eat the next day.
It is the small cucumbers that turn out to be unusually tasty.
8. Pickled cucumbers
"Cucumbers for the winter. Choose cucumbers of approximately the same size. The number of cans depends on you, someone picks in small ones, someone loves large ones. The calculation is as follows - 0.5 l of pickle is needed for 0.5 kg of cucumbers. That is, my recipe is calculated for 2 3L cans.
Ingredients
It turns out: 2 3L or 3 2L cans
3 kg of cucumbers
6-8 cloves of garlic
dill in umbrellas
horseradish leaves
black currant leaves
3 l of water
6 tbsp coarse salt
Cooking method
Preparation: 15min ›Preparation: 15min› + 4d for salting ›Total time: 4d30min
Rinse cucumbers, cut off the ends. Pour cold water and leave for a day.
Put the dill with umbrellas, horseradish leaves, currants and garlic cloves in clean jars. Put cucumbers in jars, tightly enough.
Boil water, add salt, stir to dissolve the salt. Pour the pickle over the cucumbers. Leave for 3 days for salting.
Then pour the brine into a saucepan. Rinse cucumbers and herbs with boiled water, put them back in jars.
Boil the brine and pour over the cucumbers. Roll up.
9. Classic pickled cucumbers
"The classic recipe for pickled cucumbers. It turns out very tasty! It is advisable to add spicy herbs (dill, celery) to the cucumbers, as well as cherry, horseradish, currant leaves."
Ingredients
It turns out: 3 l can
Cucumbers (how much will fit in a 3 liter jar)
cherry leaves, horseradish, currants
1 clove of garlic
greens: dill, celery
1-2 bay leaves
2 tbsp salt
1 tbsp Sahara
1.0-1.5 tbsp vinegar (9%)
Cooking method
Prep: 30min ›Cook: 30min› + 30min ›Total time: 1h30min
Soak cucumbers in cold water, preferably for several hours.
Put cherry, horseradish, currant leaves, garlic clove, dill umbrella, celery on the bottom of a 3-liter jar. Toss in the allspice and bay leaf. Place the cucumbers tightly, pour boiling water over them. Let stand for 10 minutes. Drain the broth into a saucepan, boil and pour over the cucumbers again.
Let stand for 30-40 minutes. Pour the liquid back into the pan, add 2-2.5 tbsp. salt and 1 tbsp. sugar, bring to a boil. Pour cucumbers with hot marinade, add vinegar and roll up.
10. Pickled cucumbers
“My dad taught me how to make cucumbers. He always turns out tasty and crispy. I have been making according to his recipe for 4 years now, I really like it. The marinade is very rich, there is quite a lot of vinegar in it. The longer the jars stand, the tastier the cucumbers become. 7 liter cans. "
Ingredients
It turns out: 7 l cans
4 kg cucumbers
6 glasses of water
2 cups 6% vinegar
3/4 cup sugar
1/2 cup coarse salt
7 dill umbrellas
7 cloves of garlic
7 liter jars with lids
Spices
1 tablespoon mustard seeds
0.5 tablespoons peppercorns (1-2 per can)
0.5 tablespoons allspice peas (1-2 per can)
7 bay leaves
7 carnations
0.5 tsp crumbled dry chili peppers (a bit spicier if you want)
Cooking method
Prep: 30min ›Cook: 15min› + 2h soak ›Total time: 2h45min
Put the cucumbers in a basin or a large saucepan and cover with ice (or cover with ice water). Let stand for at least 2 hours and maximum 8 hours. Drain the water.
Boil water, sugar, salt, and spices in a saucepan. Reduce heat and simmer for 15 minutes. It is convenient to wrap the spices in a gauze bag, then discard or strain the marinade after cooking. Or add spices to cucumber jars if you like.
Sterilize jars and lids in boiling water for at least 5 minutes. (Jars can be sterilized in the oven - heat it up to 100 C and leave the jars in it for at least 15 minutes or until needed).
Fill the jars with cucumbers so that there is a space of 1-1.5 cm to the top. Put an umbrella of dill and a clove of garlic in each jar. Pour marinade, not reaching 0.5 cm to the top of the jar. Wipe the edge of the jar dry and close the lids.
Dip the jars into a large pot of boiling water so that the water covers the jars with the top, the jars should not touch, they should stand freely, 4-5 cm between the jars. If necessary, add more boiling water to close them 2 cm on top. Bring to the boil again and simmer under the lid for 5 minutes.
Take out the jars and put them to cool so that they do not touch. When cool, check to see if they are clogged by pushing your finger into the center of the lid. If the can is closed correctly, the lid will not spring up and down. If any jars don't close properly, refrigerate them and eat them within a month.
Place the jars in a dry, dark place and let sit for 1 week before trying.
10. Pickled cucumbers for the winter (very tasty)
"I have been picking cucumbers according to this recipe for a long time. I like it very much, just delicious!"
Ingredients
It turns out: 5 l
Fresh cucumbers
2 l of water
2/3 cup (half glass) sugar
1/2 cup (half cup) salt
1 glass of 6% vinegar (not to be confused with essence), you can do this: add 2 tablespoons of vinegar essence to an incomplete glass of water.
5 pcs bay leaves
5 pcs cloves
15 black peppercorns
currant leaf, horseradish leaf, dill umbrellas, garlic
Cooking method
Prep: 30min ›Prepare: 20min› Total time: 50min
Rinse the cucumbers in running water and put them beautifully in sterilized jars along with garlic, dill, horseradish and currant leaves. (Jars can be sterilized in the microwave by pouring a little water into the jar and setting each time for 3-5 minutes).
We make the marinade: put 2 liters of water on the fire, add sugar, salt, bay leaves, cloves and peppercorns. We boil everything and add vinegar before removing from heat.
Pour cucumber jars with hot marinade.
Pour boiling water into a pan with a wide bottom and set the jars to sterilize. Liter jars of marinade must be sterilized for 12 minutes (from the moment the water boils).
We carefully remove the jars from boiling water and immediately roll up the lids. We turn the banks upside down.
My advice: don't wrap the jars! Quick chilling will make the cucumbers even more delicious, they will remain strong and crunchy!
11. Blanks from cucumbers or zucchini with citric acid
"Pickled cucumbers or squash, no vinegar. Citric acid marinade tastes softer than vinegar. Try it!"
Ingredients
It turns out: 4 l cans
2 kg cucumbers or zucchini, or both
dill, black currant leaves, horseradish, cherries
head of garlic
Marinade
1.5 l of water
1/4 tsp ground black pepper
100 g sugar
45 grams (2 tablespoons) salt
20 g (2 tsp) citric acid
Cooking method
Prep: 30min ›Prepare: 15min› Total time: 45min
Wash the cucumbers, cut off the ends. Cut the courgettes into large pieces. Place in jars with herbs and garlic.
For the marinade: boil water, put sugar, salt, pepper, citric acid in it. Stir everything until completely dissolved.
Pour hot marinade over vegetables in jars. Cool until warm. Then pour the marinade back into the saucepan, bring it to a boil again and pour the marinade over the vegetables again.
Banks close. Wrap up until it cools completely.
12. Canned cucumbers with vegetables
"An excellent addition to meat dishes, sandwiches, as well as a party snack. A good dish for lovers of sweet and sour salads."
Ingredients
It turns out: 5 half-liter cans
1 kg of large cucumbers
1 kg zucchini
1 kg zucchini
1 onion
5 cloves of garlic
5 bay leaves
1 tsp mustard seed
A few peas of allspice
4 glasses of water
1 cup vinegar 10%
2 tbsp salt
1.5 cups sugar
1 bunch of dill
Cooking method
Prep: 50min ›Cook: 7min› Total time: 57min
Peel the zucchini, cucumbers and zucchini, remove the seeds, cut into longitudinal strips or rings.
At the bottom of each jar, place a ring of chopped onion and a peeled clove of garlic. Then put the chopped vegetables in the jars.
Then add mustard, bay leaf, allspice to each jar.
Boil water in a saucepan, add vinegar, salt and sugar. Stir and bring to a boil. Pour marinade into jars, close. Pasteurize covered for 5 minutes.
13. Pickled cucumbers with zucchini
"You can pickle cucumbers with zucchini simply, tasty and quickly. They complement each other well, and the result is a great combination. The recipe is given for 1 liter jar. The number of cucumbers that can be placed in a jar depends on their size."
Ingredients
It turns out: 1 l
1 vegetable marrow
a sprig of dill for pickling
sprig of celery
5-7 cucumbers
2 cloves of garlic
2 bay leaves
5 allspice peas
a slice of hot pepper
1/3 tbsp salt
1/2 tablespoon Sahara
2 tbsp table 6% vinegar
Cooking method
Prep: 15min ›Cook: 15min› Total time: 30min
Wash the zucchini and cut into slices 2-3 cm thick.
At the bottom of the jar, put a sprig of dill, celery, put cucumbers, zucchini slices, hot pepper, garlic, bay leaf. Pour boiling water over and leave for 15 minutes. Then drain the water into a saucepan.
Add allspice, sugar, salt, vinegar to the water and bring to a boil, pour the hot marinade over the vegetables in the jar and roll up the jar. Wrap up with a blanket and leave to cool completely.
14. English pickles (Pickled cauliflower with onions and cucumbers)
"This is my English grandmother's recipe. We loved to eat pickles with a slice of cheese or on a ham sandwich."
Ingredients
Servings: 80
450 g salt
4 l of water
1kg cucumber, peeled and chopped
1kg small onions, cut into halves
1kg cauliflower, divided into small florets
250g sugar
3 tsp mustard powder
1.5 tsp ground ginger
6 cups table vinegar
4 tablespoons flour
2 tbsp turmeric
Cooking method
Preparation: 1d2h ›Cooking: 40min› Total time: 1d3h40min
Dissolve salt in water, add cucumber, onion and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
In a large skillet, combine sugar, mustard and ginger with 4 cups of vinegar. Add vegetable mixture, bring to a boil and cook for 10 minutes.
Mix flour and turmeric with remaining 2 cups of vinegar and stir in cooked vegetables. Bring to a boil and cook for 1-2 minutes. Pour into sterilized jars.
Boil water in half a large saucepan. Dip the jars gently into boiling water. Leave 4cm of space between the cans. Add more boiling water so that it closes the jars up to the hangers. Bring to a boil and sterilize for 15 minutes. Remove the cans from the pan, place them on a kitchen towel and let cool.
15. Sweet and sour pickled cucumbers without seaming
"Spicy and sweet pickled cucumbers without rolling. The marinade is very concentrated, therefore it is delicious. Make, put in the refrigerator and grill for health! If you do not want to use pepper, add more cucumbers. You can marinate young zucchini according to the same recipe. If you have 5 % vinegar (or apple cider), put it in 1 glass and exclude water altogether. The marinade will not cover the cucumbers to the top at first, let them stand - they will let the juice go. It turns out 2 liter jars. "
Ingredients
It turns out: 2 l cans
6 cups cucumbers, cut into slices
1 onion, cut into rings
1 bell pepper, cut into strips
Marinade
150 ml table vinegar 9%
100 ml of water
1 tbsp salt
1 cup of sugar
Cooking method
Cut cucumbers into slices, onions and peppers into strips.
Place the chopped vegetables in the jars as tightly as possible.
In a saucepan over medium heat, bring the vinegar, salt, and sugar to a boil. Cook, stirring occasionally, until the sugar is completely dissolved.
Pour the hot marinade over the vegetables in the jars. Divide the entire marinade by the number of cans - the marinade will not completely cover the vegetables at first. The vegetables will juice up after a little standing. Close the lids.
16. Pickled cucumbers
"The cucumbers are delicious. The recipe is for the marinade only. This recipe will make 2 liter jars."
Ingredients
It turns out: 2 l cans
For 1 liter of water
3 tbsp Sahara
1.5 tbsp salt without a big slide
3 tbsp 9% vinegar (or 1 teaspoon 30%)
cucumbers, herbs, garlic
Cooking method
Prep: 20min ›Cook: 10min› Total Time: 30min
Put cucumbers in jars (cut off the tips), herbs (leaves of a part currant, horseradish, dill umbrellas), garlic.
Boil the marinade, pour cucumbers in jars with hot marinade and roll up the lids.
View 16 more recipes for cooking cucumbers for the winter.
