Cucumbers with vinegar in a liter jar. Pickled crispy cucumbers for the winter - recipes for selected delicious treats

Many housewives love to cook very much. canned cucumbers for the winter. We offer high-quality and proven recipes for cucumber blanks for every taste.

Canned cucumbers for the winter - delicious recipes

Before you start canning your cucumbers for the winter, here are some important tips to keep in mind:

• For canning, it is best to use small, strong cucumbers, if possible the same size and regular shape.
• Before harvesting cucumbers, they should be pre-soaked in cold water for at least 3 hours, changing the water
• Pickling jars must be rinsed in hot water with baking soda, then spread over boiling water or bake in the oven for 25-30 minutes.
• Wash your hands before handling sterile jars.
• The more spices you put on top of the workpiece, the richer the taste of the cucumbers will be.
• Pour vinegar into the marinade gradually, after removing the pan from heat.
• Typically 40, 0 salt per liter of brine is optimal amount when cucumbers are moderately salty.

Did you know?

Spicy additives give pickled cucumbers not only taste, they strengthen their structure and contribute to better preservation: horseradish leaf and root, cherry leaf, Bay leaf.

Canned cucumbers - cooking technology

• Spicy herbs are placed on the bottom of prepared one-liter jars.
• Then, in upright position, cucumbers are placed.
• Above and with inside cans - you can put dill umbrellas, pieces hot pepper, cloves of garlic.
• Then everything is poured with strained boiling brine and the required amount of vinegar is added
• The can is tightly closed with a sterile lid, rolled up, turned upside down, covered with a blanket and left until completely cooled.
• Store in refrigerator or cold closet.

Canned cucumbers with spices for the winter

• 0.6 kg of cucumbers,
• 1 liter of water
• 4 tbsp. l salt without a slide,
• 2 tablespoons sugar
• 1 tbsp. l - 70% acetic acid,
• horseradish leaf,
• 3 black currant leaves,
• 3 allspice peas,
• 6 black peppercorns,
• 2 cloves of garlic
• 1 slice of hot pepper,
• sprigs of parsley, dill and celery

Cooking method:

1. Pour the washed cucumbers cold water and leave for six hours.
2. Wash horseradish leaves, currants and other greens thoroughly and cut.
3. Pour spices, chopped herbs at the bottom of the cans
4. Lay out the cucumbers.
5. Add sugar, salt, water to a saucepan and bring everything to a boil. At the end, add acetic acid and pour the resulting marinade over the cucumbers.
6. Cover the jars with boiled lids, sterilize for 8-10 minutes and roll up.

Canned cucumbers (quick way)

A bucket of small cucumbers, 3 liters of water (for 8 liter cans), 250 g of sugar, 4 tbsp. tablespoons of salt (with a slide), 500 ml of table vinegar.

• Peppers, bay leaves, dill, parsley, garlic are placed on the bottom of the jars.
• Cucumbers are placed in a boiling brine.
• As soon as the cucumbers change color (2–5 min.), They are put in jars, filled with brine, rolled up and wrapped for a day.

Pickled cucumbers without sterilization and without added vinegar

On three liter jar:

• 1.5 kg of cucumbers,
• 2 cloves of garlic, chopped
• 1 sheet of medium-sized horseradish,
• 8 black currant leaves,
• 2-3 cherry leaves,
• 2-3 bay leaves, a slice of red hot pepper (without seeds),
• dill with umbrellas.
• You can, if desired, add 1 teaspoon each of chopped celery leaves, parsley, a pinch of thyme or wild oregano (not mint).

• for 1 liter of water - 2 tablespoons (with a slide) of salt. A three-liter jar of cucumbers requires about 1.5 liters of water and 3 tablespoons of salt.

1. Soak the cucumbers in boiled, cooled water for about a day - in a large enamel saucepan or bucket.
2. Put cucumbers in prepared jars - tightly, but without squeezing, mixed with spices. Put dill umbrellas on top.
3. Pour the boiled cooled fill to the top of the jar.
4. Cover with lids and leave alone for several days.
5. As soon as a film appears a little on the brine, and the cucumbers look ready, you can bury them.
6. In a warm room, 2 days pass from the moment of salting to capping; in the cold for 4 days.

Based on this recipe, you can make three more variations of blanks:

• Cucumbers with mustard

Add 1-2 tablespoons of dry mustard to a prepared jar of cucumbers and pour over boiling brine.

Seal immediately with a glass lid with clips, wrap until cool.

• Cucumbers with aspirin

Instead of mustard, you can add 1-2 crushed aspirin tablets to a jar of salted cucumbers. Immediately pour boiling brine over them, roll them up, wrap them well.

Aspirin is a reliable and harmless (in small dose) preservative. It can be used even for canning long-fruit cut cucumbers.

• Cucumbers with calcium chloride (crispy)

Pour salted cucumbers in jars with boiling brine, add 1 tablespoon of calcium chloride (buy a solution in advance at a pharmacy), roll up, wrap in paper and wrap with a cotton blanket until it cools. Store cooled jars in the pantry.

Calcium chloride makes the water in the brine hard, providing cucumbers with a crunch that is so popular with many.

Canned cucumbers with onions and horseradish for the winter

• cucumbers - 10 kg,
• onions - 1 kg,
• dill with seeds - 200.0,
• horseradish root - 20.0,
• salt - 400, 0
• sugar - 150, 0
• citric acid - 150.0
• 1 head of garlic
• 15 black peppercorns,
• 15 mustard seeds,
• 5 bay leaves,
• 10 liters of water.

1. Peel the garlic, onion and horseradish root. Chop the onion, cut the horseradish root into small pieces.
2. Wash the cucumbers, place them tightly in three-liter jars, add 1 clove of garlic, a piece of horseradish root, a sprig of dill and a handful of onions to each jar.
3. In a separate bowl, prepare the citric acid, sugar, salt, water, mustard seeds, bay leaf, and black pepper marinade.
4. Boil the marinade and pour into the cucumber jars.
5. Pasteurize the jars for 30 minutes, then roll up the lids and put the neck down.

Delicious canned cucumbers for the winter

• 3.5 kg of cucumbers,
• 2 liters of water
• 500 ml of 5% vinegar,
• 1 head of garlic
• 3 horseradish leaves,
• 10 bay leaves,
• 30 peas of allspice,
• 1 pod of hot pepper,
• 1 bunch of celery
• 1 bunch of dill
• 6 tablespoons of salt.

Cooking method:

1. Wash the cucumbers, cover with cold water and leave for 8 hours. Change the water 3 times.
2. Wash horseradish leaves and greens of dill and celery and chop. Peel the garlic and cut into thin slices.
3. Remove the stalk and seeds from hot pepper, and cut the pulp into thin rings.
4. To the bottom three-liter cans lay out a layer of garlic, hot pepper, spices and herbs, carefully put cucumbers on top, then again a layer of spices and cucumbers.
5. Prepare the marinade by combining water, salt and vinegar, bring the solution to a boil, and pour over the cucumbers.
6. Cover the jars with boiled lids, sterilize in a boiling water bath for 25 minutes and roll up.

Canned cucumbers in tomato sauce

• 3.3 kg of cucumbers,
• 2 liters of tomato juice,
• 100 g of salt
• 1 head of garlic
• 3 sweet peppers
• 3 horseradish leaves,
• 5 bay leaves,
• 1 pod of hot pepper,
• 1 bunch of dill.

Cooking method:

1. Wash the cucumbers, cover with cold water and leave for 5 hours.
2. Remove seeds and stalks from sweet pepper, cut the pulp in half.
3. Peel the garlic. Wash and chop the greens.
4. Pour the tomato juice into an enamel bowl, add salt and bring to a boil.
5. Lay the bay leaf and spicy herbs on the bottom of the jars, put sweet and hot peppers, garlic and cucumbers and cover with tomato juice.
6. Cover the jars with boiled lids, sterilize for 20 minutes in a boiling water bath, and then roll up.

DIY pickled gherkins

• 10 kg gherkins,
• 8, 5 l of water,
• 750 g sugar
• 500 g of salt
• 320 ml 70% essence,
• 10 bay leaves,
• 10 cloves
• allspice peas,

Cooking method:

1. Wash the gherkins and place in sterilized 3-liter jars.
2. Prepare the marinade in a separate bowl. To do this, combine water, sugar and the remaining salt, bring the resulting liquid to a boil, heat for 5 minutes, then add spices and leave on fire for another 10 minutes.
3. Add the vinegar essence to the marinade before cooking.
4. Pour the gherkins with the resulting marinade, close the jars with plastic lids and store in a cool place.

Canned sweet and sour cucumbers

• 3 kg of small cucumbers,
• 200 g small onions,
• 100 g horseradish
• 1 teaspoon mustard seeds
• 3 bay leaves,
• 15 black peppercorns,
• dill to taste.

• 2 liters of water, 500 ml of 9% vinegar, 150 g of sugar, 60 g of salt.

Cooking sequence:

1. Wash the cucumbers and put them tightly in jars, transferring them with peeled onions, dill stalks, horseradish slices, adding mustard seeds, bay leaves and pepper.
2. Fill with boiling fill.
3. Banks close and leave until the next day.
4. The next day, drain the filling and boil it.
5. Then pour over the cucumbers again and roll up the jars.

Bulgarian Canned Cucumbers

• 10 kg of cucumbers,
• 450 g of salt
• 300 g horseradish roots,
• 300 g of vegetable oil
• 150 g of dill stems and inflorescences,
• 10 g ground black pepper,
• 7.5 liters of water,
• 5 tablespoons of vinegar essence.

Cooking method

1. Combine salt and water in a separate bowl, bring the resulting liquid to a boil and cool.
2. Peel and chop the horseradish root.
3. Pour the washed cucumbers with the resulting brine and leave for 24 hours.
4. After the specified time has passed, put the cucumbers in sterilized jars along with horseradish, dill and black pepper, add vinegar essence and brine, and then pour vegetable oil.
5. Roll up the jars and put them in a cool place.
6. In a separate bowl, prepare a marinade from water and vinegar with the addition of sugar and salt.
7. Pour cucumbers with boiling marinade and pasteurize for 30 minutes.
8. After that, roll up the jars with the lids and cool by turning the neck down.

Canned sliced ​​cucumbers

For a liter jar:

• 600-700 g of long-fruited cucumbers,
• 1 teaspoon sugar
• 35 g spices (horseradish leaf and root, cherry leaf, pepper, garlic, cloves, etc.)
• 1 tablespoon 9% vinegar

• 1 liter of water - 1 tablespoon of salt.

Cooking sequence:

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Finally, in the Urals, we also waited for the well-established warmth and all crops began to grow and began to actively bear fruit. We have already lowered gooseberry compotes and red currant jelly into the basement. And now we've had plenty of cucumbers, so it's time to tidy 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 to be crispy. If you are interested in why I am focusing on this particular volume, then I will gladly explain. The fact is that we do not eat a three-liter bottle and a couple of fruits still turn sour in it and disappear. And remembering the recipe for 1 liter, you can safely calculate the right amount ingredients in both two and 3 liter jars.

I, of course, will not cover all the recipes, but I will show you the most interesting and successful in their composition.

By the way, if you are interested in different marinades, then it is devoted to this topic.

Salting crispy cucumbers in liter jars for the winter with lemon (citric acid)

Let's start from the very unusual way salting. I liked it very much for its originality and aroma. And the whole trick is that a circle of lemon is added to each jar. And it also helps our workpieces not to explode and sour. Of course, 1 slice is clearly not enough for complete preservation, so we will add a little lemon as well.

For a liter we will take:

• water - 0.5 l;
• salt - 25 g;
• sugar - 70 g;
• citric acid - 0.5 tsp
• garlic - 2 teeth,
• lavrushka - 2 leaves,
• currant - 2 leaves,
• 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 be soaked beforehand. If you have them yesterday, then fill them with water for 2 hours. If the harvest is fresh, 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 rubber sponge for washing dishes and rinse each cucumber thoroughly with it. If you have a prickly strain, you will need to get rid of these small growths as well.

3. Then cut off the tails of each vegetable on both sides.

4. Put 2 cloves of garlic, cherry and currant leaves, dill and peppercorns on the bottom of a clean container. We add vegetables, you need to do this very tightly. Usually they take small or medium-sized fruits. With the middle, the first row is laid vertically so that the cucumbers stand.

And the top of the jar is already filled with small fruits, they fit easily at the neck. To prevent the blank from exploding, its filling must be warmed up.

5. Wash the lemon and cut it into rings. We add one piece to each liter. Pour boiling water over them 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 the brine on the stove and turn on a moderate heat.

8. After boiling, cook the marinade for 1 minute. We drain the water from the cans and fill in 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 and check if air bubbles go inside the salting and if the lid is leaking somewhere.

10. We hide our workpiece "under a fur coat", there it will continue to be sterilized in a natural way.

By the way, you can add tomatoes, peppers or other vegetables to this recipe. The cooking method will not change, but the ratio of the marinade remains the same.

With 1 liter of brine, you can pour two liter jars.

Detailed step by step recipe with 9% vinegar

We have marinades with vinegar more popular than without it. Therefore, of course, I will not bypass the recipe with its use.

Composition for a liter of cucumbers:

• salt - 2 tablespoons,
• granulated sugar - 1 tablespoon,
• 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. Preparing banks. I usually do it with steam, and boil the lids in a ladle.

2. Put chives and dill on the bottom of sterile liters.

3. The next steps in the jar are clean and dry cucumbers. We also cut them off by 2 millimeters from the ends.

4. Then we need to heat the vegetables twice. But to keep them crispy, we will shorten the scalding time.

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 set the required 10 minutes.

6. Then we pour this water into a saucepan and once again heat the fruits with boiling water.

7. During 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 again. And then put the peppercorns in the cucumbers themselves. Fill 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. Turn them over and cover them "under a fur coat", there they will stand for at least 12 hours.

Lightly salted cucumbers for the winter on mineral water

We make lightly salted cucumbers in order to eat them right away. But there are those who like to close them for the winter. Therefore, I also cite this recipe, but I remind you that you need to store them only in the cold.

Composition for 1 kg of cucumbers:

• 2 tbsp salt without a slide,
• mineral water - 1 liter,
• 2-3 umbrellas of dill,
• Garlic cloves - 2 pcs.

1. We wash the fruits and cut off their tips.

2. Put dill umbrellas, garlic and vegetables in the jar.

3. Mineral water mix with salt and pour cucumbers to the very top. We close the nylon lid and leave to stand at room temperature 3 hours. Then we put them in the refrigerator.

They are lightly salted and crispy. Stored almost until spring. But still I advise you to eat them before the rest.

Method of 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 cans, 1 liter:

• 1 kg of cucumbers
• 1 bell pepper
• 2 dill umbrellas,
• 5 cloves of garlic
• 4 allspice peas,
• 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. Well my fruits from white bloom under running water with a clean new sponge. Then we soak in water for 1.2 hours.

2. We wash the cans with baking soda and sterilize them and the lids.

3. Place the bay leaf and dill umbrellas in a deep cup. Fill with boiling water for 1 minute. This will give them a better flavor.

4. From bell pepper remove the seeds and stalk and cut the pulp into small pieces. We put them in a jar. They are covered with bay leaves, an umbrella of dill, garlic and black peppercorns.

5. Cut off the bottom of the fruit and put it tightly in jars.

A 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 fill it again for 10 minutes.

8. During this time we will have time to make the 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.

Mustard pickling method

Mustard gives the ready-made brine a specific spicy taste. 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. Have you noticed?

We need:

• cucumbers,
• 2 cherry leaves,
• 2 currant leaves,
• 1 bay leaf
• 3 pieces of allspice,
• 5 black peppercorns,
• 1 inflorescence of carnation,
• 1 tsp mustard seeds or 1 tbsp. dry,
• 1 tsp vinegar 70%,
• medium horseradish stalk,
• granulated sugar - 2 tablespoons,
• rock salt - 2 tablespoons

1. We wash the vegetables, sort by size and fill with water for 2 hours.

2. Then cut off the tops of each fruit. If you come across bitter ones, 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 leaf, allspice and black pepper.

5. Tamp the cucumbers and pour boiling water over them for the first time so that they warm up well.

6. Then pour this liquid into a saucepan, let it boil and fill the jars with it again, cover the necks with lids so that the water does not cool down quickly.

7. Prepare 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 cans and add a teaspoon of mustard to each liter. You can use seeds to spread them nicely in the marinade, or you can use dry seasoning, but the color of the brine may cloud a little. This will not affect the taste in any way.

9. Fill with boiling marinade, then pour into the blanks with an incomplete teaspoon of vinegar essence.

10. 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 making canning without vinegar with aspirin

Aspirin can now be used. This is acetylsalicylic acid, which, like citric and malic acid, helps our blanks to successfully survive the winter in the cellar.

However, 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 the seasonings in a sterile liter: garlic, herbs, leaves and pepper.

2. We wash the fruits, dry them and cut off the butts.

3. Heat the water in a kettle and fill the cucumbers with boiling water to the very top. Cover with a sterile lid and let cool until you can grab the sides of the jar.

4. Vegetables are warmed up and pour this liquid into a saucepan. Add vinegar, salt and sugar to it.

5. We are waiting for the brine to boil, and put 1 aspirin in the jar itself.

6. Pour boiling brine on top and do not hesitate, but immediately roll up the lids.

7. We wrap the workpiece and wait for it to cool completely.

Video recipe for salting for the winter with vodka

It turns out that the vodka marinade also adds crunchiness to the cucumbers. I think it will be more interesting for you to watch a video, where each step of salting is described in detail.

How inventive our masters and hostesses are, I am even amazed.

Crispy sweet cucumbers for the winter

For those with a sweet tooth, the pickling recipe should be high in sugar. A pleasant sweet and sour taste will emphasize even taste qualities kebab, not like the usual salad. This recipe is prepared with sterilization.

Composition for 3 cans of 1 l each:

• 2 kg of 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 stewpan with cold water, add salt, sugar and vinegar. We heat until boiling, turn off and leave the brine to cool to room temperature.

2. We wash and sterilize the container. Put 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 cans in a pan for sterilization; earlier we put a cloth in it at the bottom. To prevent our jars from cracking from strong heat.

6. Fill warm water, it should reach the hangers of the container. Turn on the heat and cook cucumber containers for 7-10 minutes. During this time, the fruits will change color.

7. Then immediately close them with lids, turn them over and wrap them for a day. They are very crispy and delicious. And most importantly, they keep well even at room temperature.

Cold pickling of cucumbers under a nylon lid

There are amateurs and do not bother with hot pickles and sterilization, but prepare canned food in a cold way. Often a dense nylon cover is taken for this. It does not allow air to enter and can be easily removed if you want to feast on 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 tablespoon

1. Put the washed and dried leaves in a clean jar: cherries, currants, horseradish, dill.

2. Peel and chop the garlic. Pour into the greenery.

3. Place the fruits as tightly as possible. Sometimes shaking the can to make them free up more space.

4. Cucumbers are not pruned or pierced. And just soak them in cold water for half an hour.

5. In a liter of clean cold, do not boiled water dilute the salt, stir until dissolved and pour the fruits to the very top. We close it with a dense nylon lid.

6. And immediately put 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 the banks will explode like air balloons... We need a regular large stone.

How do you like the selection? I would be glad if you use my advice.

Pickled cucumbers are, of course, different from lightly salted ones. Because we cook pickled ones for the winter, and lightly salted ones for the next consumption.

I have already given articles. I gave it separately. Now it's time to harvest pickled cucumbers for the winter. Yes, not just pickled, but crispy, plump. This is what we are going to do now.

How to pickle cucumbers. Step-by-step pickled cucumber recipes with various sterilization options

In this article, you will find the 3 best and simple recipes, in my opinion, how to prepare pickled cucumbers for the winter. They differ in sterilization methods and ingredients.

Read, watch and procure. I wish you success!

Menu:

1. Pickled cucumbers in liter jars for the winter

Ingredients:

• Cucumbers

• Stems (petioles) and horseradish leaves
• Garlic
• Hot peppers
• Leaves black currant
• Cherry leaves
• Dill umbrellas
• Salt, sugar
• Vinegar 9%

Preparation:

1. We must have sterilized jars with lids ready. We sterilize as follows: we rinse the jars well with soda or mustard, do not rinse the jars for sterilization with detergents.

2. Put the washed clean cans in a cold oven, set the temperature to 130 ° C and after the oven heats up, keep them there for 5 minutes, turn off the oven, open the door and let the cans cool completely. That's it, the banks are ready. Well, just fill the lids with boiling water, also for 5-10 minutes.

3. Cucumbers should be fresh, young, 8-15 cm long. Of course, you can take another length, but I'm talking about the best option... And those cucumbers that are longer can be canned chopped, not whole.

4. Choose cucumbers with bumps over smooth ones. As I wrote in the article about lightly salted cucumbers, do not take bitter cucumbers for pickling. They will remain bitter even after salting. Salt does not kill bitterness.

If you buy cucumbers, ask the sellers if their cucumbers are suitable for canning. Not all varieties of beautiful cucumbers can be canned for the winter.

5. Rinse cucumbers well and cut off the ends on both sides. Fill the cucumbers with plain cold water, not boiled. We leave for 1-2 hours, but not longer, so that the cucumbers do not sour.

We will marinate in liter jars. This is convenient because even if someone comes to visit, there will be enough cans of cucumbers and at the same time they are eaten in one sitting.

We lay the spices, prepare our future pickled cucumbers for the marinade

6. Let's get down to spices. Horseradish is an indispensable ingredient, it gives crispness and strength to cucumbers. If the horseradish leaves are very large, tear or cut into smaller ones and put them first in clean, sterilized liter jars. Do not try to shove the entire sheet into the jar, half or even a quarter of the sheet is enough.

7. In each jar put one leaf of currant, two leaves of a cherry, 1 clove of garlic, cut in half and a piece of horseradish stalk. Later we will add an umbrella of dill to each jar.

There should not be too many spices. Enough, 10% of the jar capacity.

9. On top of the cucumbers, we put the second part of the same spices, currant leaf, horseradish stalk, clove, halved garlic.

10. If there is room left in the jars, put a small cucumber on top and add chopped cucumbers so that the jar is full to the top. Cut the hot pepper and put a couple of small pieces in each jar together with the seeds.

Who does not like spicy, although pickled cucumbers will not turn out very spicy, you can not do this. Do not put hot peppers.

11. On top, put one or two dill umbrellas in the jar. That's it, our jars are fully assembled and ready for marinade.

Cooking the marinade

12. For every liter of water, we take 2 tablespoons of salt and one tablespoon of sugar. We put a few bay leaves, a few peas of black allspice, you can also add mustard seeds. Well, if there is, then add a mixture for pickling cucumbers. All this is there.

13. Put the pan on fire, bring to a boil. Let it boil for 3-4 minutes and the marinade is ready.

14. But before pouring the marinade, we still need to sterilize the cucumbers and spices. To do this, little by little, pour a little ordinary boiling water into each jar and pour the same amount into other jars, then return to the first one and add a little more.

15. And so top up the reception in 3-4., So that your banks do not burst. Pour right up to the neck so that all the greens are flooded with water. Cover the jars with lids. Leave it to stand for 4-5 minutes.

16. Then we drain the water and repeat the procedure. Fill with boiling water, cover with lids and now leave for 5-7 minutes. The cucumbers should warm up well.

17. To drain water from cans, the contents of which must remain inside, special polyethylene lids with holes are sold. It is very comfortable. Be careful. Do not burn yourself!

If this is not done, then such jars will not be stored for a long time, they will swell.

We start pickling cucumbers

18. Bring the marinade to a boil and immediately, practically boiling, pour into the jars. Our cans are hot, so you can fill in the marinade without being afraid.

19. At the same time, fill the lids with which we will close the jars with boiling water.

20. You will notice that we have not added vinegar yet. I think it is wrong to add vinegar to the marinade. It will evaporate strongly when boiled. Therefore, we will add it directly to the jars. Add 30-35 ml to each jar. 9% vinegar. This is about 2 tbsp.

21. After adding vinegar, add marinade to the very top of the jars. When pouring, we try to get bay leaves, allspice peas and other spices from the marinade into each jar.

Attention! Use rock salt when salting. Do not take extra salt and especially iodized salt. Cucumbers can be soft.

22. Close the cans with sterilized lids and roll them up. We turn over each jar with the lid down. Check if it is leaking.

23. Well, that's all. Our pickled cucumbers, delicious, crunchy, are ready for the winter. We leave the jars to cool with the lids up, without closing anything, otherwise the cucumbers will steam up.

Then we put the cucumbers for storage, again with the lids up.

You can try them after a couple of weeks, but it's best to leave them for the winter and start opening them after a couple of months.

Bon Appetit!

1. Pickled cucumber recipe with original sterilization

   

   Ingredients:

   For a 1 liter can:

   • Cucumbers

   

   • Horseradish stems (petioles) - 1-2 pcs.
   • Black currant leaf - 1-3 leaves
   • Cherry leaf - 2-3 leaves
   • Dill umbrella - 1 pc.
   • Garlic - 1-2 cloves
   • Allspice - 2-3 peas
   • Black pepper - 2-3 black peppercorns
   • Salt - 2 tsp
   • Sugar - 3 tsp
   • Vinegar 9% - 50 ml.

   Preparation:

   

   1. Wash cucumbers well and fill with cold water for 1-2 hours.

   We will marinate in liter jars.

   2. Cut the horseradish stalks into pieces to fit in the jar. We do not always take horseradish leaves, sometimes only one stem. They are the most important ones, on which the crunch of cucumbers and density depend.

   3. Put in each jar 2-3 chopped pieces of horseradish stalk, 2-3 leaves of currant and cherry, 1-2 cloves of garlic, I usually cut them in half. On an umbrella of dill. 2-3 peas of allspice and 2-3 peas of black peppercorns.

   

   4. For cucumbers, cut off the ends on both sides and put them in jars.

   

   5. Usually it is not possible to fill the jars completely with whole cucumbers. Therefore, we add the sliced ​​ones to the jar.

   6. Pour boiling water over the can lids and leave for 5-7 minutes to sterilize.

   

   7. To sterilize cucumber jars, we need a large saucepan. At the bottom of the pan, put some thick rag or put a plate so that the cans do not touch the bottom.

   8. Install the cans in the pot. We pour 2 teaspoons of salt into each jar, I remind you again, take coarse rock salt. Do not use "Extra" or iodized salt.

   

   9. Fall asleep in 3 teaspoons of sugar and pour in 50 ml. 9% vinegar.

   We start to sterilize

   

   10. Cover the jars with prepared lids and very carefully start pouring hot water into the pan. Poured a little on one side, pour on the other, on the third, etc., so that our banks do not burst. Do not pour water directly onto the jars. Try to pour along the sides of the pot.

   

   11. Pour water approximately on the shoulders of the banks. We put the pan on fire and sterilize the jars after boiling for 20 minutes.

   

   12. Sterilized jars, immediately after we take them out of the pan, pour boiling water under the very top.

   

   13. Roll up the jars with lids, turn them over, no need to wrap the jars and let them stand for 30 minutes.

   

   14. That's all. Our pickled cucumbers are ready.

   We store everything canned in a cool room, but such cucumbers will survive at room temperature, of course, not near the battery.

   Bon Appetit!

Hello friends!

How is your mood? I see that there is a fighting spirit to make preparations for the winter. And it is right! A full cellar of various pickles, marinades and very warms the soul in the cold season. And also feeds the whole family. Especially when nothing grows in the garden.

As you know, stocks begin to replenish with what is ripe first. Usually these are herbs, radishes and cucumbers. We'll talk about the latest green crunches in this recipe note. And most often, they are preserved for the winter by salting or pickling. At the same time, different spices and seasonings are combined. The hostesses make platter with other vegetables.

There are a lot of options, but crunchy cucumbers are not always obtained. By trial and error, you can, of course, achieve the perfect result. But it is better to know the secrets and nuances of proven recipes for pickling delicious cucumbers.

There are some tips before you start cooking. If you follow them, then you will always have an unbeatable snack on the table. Here, by the way, they are:

• Pickled cucumbers are best used up to 10 cm in size;
• vegetables harvested from the bush a day before cooking are especially crunchy;
• before conservation, gherkins are soaked for 3-6 hours in cold water;
• garlic is added in moderation, otherwise the cucumbers will turn out to be soft;
• especially delicious marinade it turns out if you add currant and cherry leaves to it.

Recipe for crispy cucumbers for the winter in jars

A simple way to marinate crispy gherkins, I'm sure you will really like it. A small set of ingredients - and a delicious snack for the winter is ready!

It requires sterilization of jars in boiling water, already with blanks. But here I propose to look at my other note, which describes 5 simple ways. Choose whatever you like.

We need:

• Small cucumbers - several kilograms;
• Bouquet of dill, horseradish and currant leaves;
• Garlic - 2 cloves in 1 can
• Black pepper - 6 peas;
• Allspice - 2 peas;
• Bay leaf - 2-3 leaves.

Marinade for 1 liter:

• Coarse salt - 2 tbsp heaped spoons;
• Sugar - 2 tbsp. spoons without a slide;
• Vinegar 9%

Preparation:

1. Rinse fresh gherkins with water. We split off the flowers, if any. And cut off too long tails.

The colder the water, the crisper the dish will be.

2. Fill them in a bowl for 4-6 hours with cold water. It should completely cover the vegetables.

3. While the greens are soaking, prepare the jars and seasonings with herbs. Usually in the summer on the market you can buy ready-made bouquets for preserving vegetables. They consist of horseradish, dill. These are the main components. Leaves of lavrushka, currant or cherry leaves are attached to them.

We use a recipe made from horseradish, dill and currant leaves. We wash the greens in a bowl of water to remove dust and sand.

4. We wash liter cans with a sponge and soap. It is desirable even with a household one, as it disinfects well.

5. Lay out on each container a quarter of a horseradish leaf, a couple of dill sprigs and two currant leaves.

6. Peel the garlic and put a couple of cloves on each liter jar.

7. Also add 5-6 black peas and 2 allspice peas. We attach laurel leaves. Optionally, you can add a few more clove or mustard seeds.

8. We take out our gherkins, shaking them from the water. We put the vegetables tightly in jars so that they become very cramped there. Pour 3 tablespoons of 9% table vinegar into each container.

9. Boil jar lids in clean water for 5-7 minutes. Simultaneously with them, we set the marinade to cook. To do this, pour 2-3 liters of clean water into a saucepan. Dissolve the salt and sugar when the water boils.

10. Pour the solution to the very neck of each container and screw on the sterilized lid.

11. Put a large pot of water on the fire. When it boils, set how many jars of gherkins fit and boil for 7-8 minutes. During this time, the cucumbers will slightly change color and the marinade will begin to boil. This additional sterilization will ensure the safety of the product.

Be sure to use kitchen mittens to protect your hands from scalding!

12. Put the finished containers with the lid down until they cool completely. Here, provide them with a secluded corner so as not to inadvertently burn themselves.

When everything has cooled down, you can remove the workpieces in a cool and dark place.

The mega treat will be ready in a month. And if you can't wait until the cold weather, then you can try it with pleasure!

Sweet cucumbers pickled in 1 liter jars

Hostesses often look for recipes for pickled cucumbers in 1 liter containers. And this is very convenient. The exact amount of ingredients is calculated. And from the point of view of optimality, it is much easier to open and eat a liter jar than to open a 3 liter container at once.

And for this case, I found a good and simple option. Let's watch a video with a recipe proven over the years.

Method for pickling vegetables without sterilization

The cooking process without additional sterilization significantly saves time and effort. Therefore, this is one of my favorite cooking methods. delicious snacks... At the same time, the taste of the dish does not change at all. And the jars themselves are in the basement right up until next summer.

We need:

• Fresh cucumbers - several kilograms;
• Dill umbrellas - 2-3 pcs;
• Garlic - 4-5 cloves;
• Bay leaf - 1 piece;
• Small horseradish root;
• Horseradish leaves - 10.15 cm

Marinade per 1 liter:

• Salt - 2 tsp without a slide;
• Sugar - 2 teaspoons with a slide;
• Table vinegar 9% - 2 tablespoons;
• Water - about 500-600 ml.

Preparation:

1. We sort out the cucumbers and leave strong, resilient fruits up to 8-9 cm in size. Wash them thoroughly under the tap, and then transfer them to a spacious container. Fill it with cold, almost ice water for 5 hours.

2. Somewhere in 4 hours my cans. You do not need to sterilize or just pour boiling water over them. The main thing is to check the necks so that there are no chips. This greatly affects the safety of our workpieces in the future.

3. Put several dill umbrellas, a leaf of lavrushka and a couple of three cloves of garlic in each bowl on the bottom. Remove the skin from the horseradish root. Chop it and horseradish leaves into small cubes. We send several cubes to each container.

4. Place the cucumbers tightly in the jars. In this case, it is better to put large vegetables on the bottom, and cover them on top with smaller gherkins.

Optionally, you can trim each green crunch on both sides.

5. Put another dill umbrella on top and sprinkle peppercorns.

6. Bring it to a boil separately clean water at the rate of 500 ml per liter jar. Pour boiling water directly into each container and cover with lids. We leave for 30-40 minutes.

7. After the time has passed, pour the water back into the pan and bring it to a boil again.

8. Put on top of 2 teaspoons of salt and sugar and 2 tablespoons of vinegar. Fill with boiling water and roll up the lid using a seaming machine.

9. Put the jars on the lids and cover with a warm blanket until they cool completely.

10. Completely cooled cans are removed in a dry, cool and dark place. This can be a storage room in an apartment or a basement.

These cucumbers are good for use in salads or as a separate snack. Bon Appetit!

Assorted for the winter with tomatoes

Is there anyone who doesn't like tomatoes? I just love them. And, of course, she could not ignore the wonderful recipe. Winter food turns out to be incredibly tasty. And the combination of green and red colors pleases any eye.

We need for a liter jar:

• Fresh cucumbers;
• Fresh small tomatoes, cream or Baku;
• Dill umbrellas - 2-3 pcs;
• Garlic - 3 cloves;
• Black peppercorns - 5-7 pcs;
• Bay leaf - 1 piece;
• Tarragon (tarragon)
• Horseradish, currant and cherry leaves.

Marinade per 1 liter:

• Salt - 1 tbsp a spoon with a slide;
• Sugar - 2 tablespoons without a slide;
• Table vinegar 9% - 2 tablespoons.

Preparation:

1. First, prepare all the ingredients. We wash vegetables and herbs under the tap. And peel the chives.

2. We sterilize containers and lids in any way convenient for you. This can be done by boiling, using microwave oven or oven. In the first recipe, I gave a link to my article on how to do this.

3. Put tarragon, bay leaf, garlic and pepper on the bottom. We cut off the tails of cucumbers on both sides and put them vertically very tightly in each vessel.

4. Lay the tomatoes on top, after pricking each fruit on top with a toothpick. This will save our tomatoes from cracked skin.

5. On top of everything, place dill, horseradish leaves, cherries and currants.

6. Prepare boiling water and pour it into jars so that it even overflows from above. To do this, place the container immediately on an iron tray.

Tip: Use the perforated lid to drain the broth. It is convenient and does not allow the ingredients to slip out of the container.

7. Cover the top with sterilized lids and leave to infuse for 30-35 minutes.

8. Drain the infused water back into the pan and cook the marinade from it on the fire at the rate of 1 tablespoon of salt and 2 tablespoons of sugar per liter.

9. Stir with a spoon, dissolving the sugar and salt. We boil for just a couple of minutes and pour into jars. Attach 2 tablespoons of vinegar each and close tightly with lids.

10. Put the lids down under a warm blanket or blanket. For a day, the whole thing will cool down and you can put the platter in the cellar in order to eat in winter and remember the summer.

Bon Appetit!

The most delicious crunchy cucumber recipe

I'll tell you a secret that the most delicious cucumbers are always obtained from vegetables of the gherkin variety. They always small size from 4 to 8 cm. Salted well in marinade. And such small fry is convenient to eat as a separate snack.

Therefore, I could not ignore the proven recipe from the times of the USSR. At that time, this dish in banks was called gherkins in Hungarian. And this is another name for the dish.

In order not to pour water for a long time, I will say that green crunches really turn out to be very tasty! They can be made not too salty or, on the contrary, more piquant, but we'll talk about this in the recipe.

We need a 750 ml jar:

• Fresh gherkins;
• Dill - 1 branch or umbrella;
• Garlic - 2 cloves;
• Black peppercorns - 5 pcs;
• Mustard beans - 1/3 tsp;
• Horseradish leaves or root;
• Salt - 1 tsp;
• Sugar - 2 tsp;
• Vinegar 9% - 50 gr.

Preparation:

1. First, prepare all the ingredients. We wash vegetables and herbs under the tap. And peel the chives. To clean them easily, soak them in hot water for 15 minutes. Then the skin peels off like clockwork.

The cucumbers in this recipe do not need to be soaked. Young pimply gherkins are already strong and tight, so they do not need to be filled with water.

2. Rinse the containers for workpieces thoroughly with a sponge. Pour boiling water over them.

3. In any order, cover the bottom of the cans with chopped leaves of horseradish or its root. Put the dill, garlic and add the grains of pepper and mustard.

4. We put clean water to boil, which will serve as a marinade. Calculate the amount of water approximately 400 ml per 750 gram container.

5. Add salt, sugar and vinegar to the bottom.

Remember to sterilize the lids in boiling water in a separate fireproof ladle or saucepan!

6. We cut off the butts of the cucumbers and put them tightly in jars. Fill with boiling water and cover with lids.

7. Put a towel in a large saucepan at the bottom.

8. And we put our jars there. Fill them up to their shoulders with water. Turn on the fire and simmer for no more than 5 minutes.

9. Carefully remove the containers using the workpiece tongs. Usually, every hostess has had such a kitchen appliance since the times of the USSR.

They do not allow to burn your hands, because the workpieces are very hot. Or use silicone kitchen mittens.

When cool, you can put it in the cellar.

Canning Polish Cucumbers

This method of pickling cucumbers is interesting in that they can be eaten immediately 2 hours after cooking. The appetizer turns out to be lightly salted and very tasty. But we are preparing for winter, and therefore we will spin the jars. To then enjoy a snack along with boiled potatoes and herring.

We need:

• Cucumbers - 4 kg;
• Chopped garlic - 2 tbsp. spoons;
• Vegetable oil - 1 glass;
• Salt - 2 tbsp. spoons;
• Water - 2 glasses;
• Sugar - 2 tbsp. spoons;
• Vinegar 9% - 1 glass

Preparation:

1. Rinse the cucumbers with running water and cut each into 4 pieces. We leave them in cold water for 3 hours.

2. Make a dressing with water, salt, sugar and vinegar. Stir until completely dissolved.

3. Add grated fresh garlic and vegetable oil to it. We interfere again.

4. Drain the water from the cucumbers and fill with our brine. Leave to marinate aside for 2 hours.

Later due time you can already enjoy the snack.

But we will continue to stockpile and prepare clean cans and lids for this.

5. Tamp the cucumbers into a container and fill with brine. We send them to be sterilized on fire under lids in a large saucepan as in the previous recipe. But not for 5 minutes, but for all 20.

6. Then we take out the jars and cool. We put it in a cool place to enjoy a delicious salad in the cold!

Enjoy your winter and delicious evenings!

A simple recipe for making pickled cucumbers with lemon

Let's prepare a yummy with lemon and onion. Our cucumbers will be very crunchy with a slight sourness. Everyone in my family likes this salad. They just say: "You can swallow your tongue, how delicious it turns out!"

We need for a 1000 ml jar:

• Small fresh cucumbers;
• Onion - 1 circle;
• Lemon - 1 circle;
• Black peppercorns - 5-6 peas;
• Allspice - 2-3 peas;
• Citric acid - 0.5 tsp;
• Lavrushka leaves - 2 pieces;
• Carnation - 2-3 stars;
• Salt - 2.5 tsp;
• Sugar - 150 gr.

Preparation:

1. We prepare all the ingredients. We sterilize jars and lids in any convenient way. I described them in the first recipe.

2. We take small cucumbers so that they are strong. We wash them and cut off the ends on both sides.

3. Peel the onion and cut it into rings 1 cm wide. Cut the lemon into round slices.

4. At the bottom of the jars, place laurel leaves, clove stars, 2-3 cloves of garlic, a few peas of black and allspice and an onion ring.

5. Tamp the cucumbers tightly and place a slice of lemon on the side. We do this with each container.

6. Boil clean water and scald everything with boiling water up to the can's neck.

7. Leave for fifteen minutes, and then pour the water into a saucepan and put on fire. We put sugar and salt there at the rate of 1 liter. As it boils, add citric acid. Cook for a short time, 1-2 minutes.

8. Pour the resulting brine into cans and screw the lids tightly. We turn them over and wrap them in a blanket until they are completely cooled.

9. Store the cooled cucumbers in a cool and dry place.

I wish you successful preparations and the most delicious cucumbers in winter! If you like the recipes, then share with your friends on social networks and leave your comments.

Feedback is always better than silence. See you soon!

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 storage in the apartment we prepare delicious pickled cucumbers using a special method so that they remain crisp 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:

1. 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.
2. 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.
3. Boil water (1.5 l), carefully pour it into a jar with prepared cucumbers, cover and leave for 10-12 minutes.
4. 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.
5. 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. Cooking cold marinade with large quantity bite and sugar, pour into jars with cucumbers 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:

1. Rinse fresh cucumbers thoroughly and cut off the ends from 2 sides. Pour into a large jar cold water(1.5 cups), half a glass of vinegar, add sugar, salt and stir until the salt and sugar dissolve.
2. 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.
3. Pour the marinade into a jar, cover with a lid, send the jar to a water bath and heat for 15 minutes. Water bath can be made from a saucepan, put a kitchen towel on the bottom, add water, put the jars on a towel, cover and heat over low heat.
4. 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:

1. We wash the cucumbers with a sponge and soak for 2 hours. In a saucepan, bring 750 ml of water to a boil.
2. 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.
3. Pour boiling water into a jar, cover and leave for 5-8 minutes. Boil new portion liquids.
4. 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.
5. Shake the jar, turn it over and cover with a cloth.

How to twist 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, fragrant cucumbers can still be cooked without sterilization and without vinegar, such recipes complement 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:

1. 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.
2. After 3 hours in a saucepan, bring water to a boil (3 liters).
3. 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.
4. Pour the liquid into a saucepan, boil for 1 minute and pour back into the cucumbers. We leave for another 15-17 minutes.
5. 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.
6. 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.
7. 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:

1. We wash the dense fresh fruits thoroughly. We sterilize a jar with a lid in a water bath or in an oven.
2. 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.
3. Leave the cucumbers under the lid for 5 minutes, then pour the fragrant marinade into the saucepan.
4. 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.
5. 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, special flavor mustard seeds are added, and the pungency and crunch provides a large number of vinegar 70%.

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:

1. We wash the green fruits thoroughly and put them in 2 sterilized jars (1 liter).
2. Boil water (1 liter) and pour it into jars with cucumbers without spices and herbs. Cover with lids and cool completely.
3. Then pour the liquid from the cucumbers back into the pan, add sugar, vinegar essence, salt and bring to a boil.
4. Put pepper, mustard seeds, bay leaf, garlic and fresh dill sprigs in jars of cucumbers equally.
5. Fill with prepared fragrant marinade and roll under the lids.
6. 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, different composition 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.