Delicious crispy pickled cucumbers for the winter. Pickling cucumbers for the winter - how to choose the right cucumbers. Recipe for pickled cucumbers with mustard seeds

Homemade recipes fresh cucumbers for the winter there are countless numbers. Housewives strive to pamper their households and surprise guests with delicious homemade preserves, so they have well-proven recipes, but also strive to learn something new. With the onset of the cucumber harvesting season, the hassle increases: we implement our “traditional” recipes, try new ones, and there is a desire to experiment. You will have to start home preparation with preparatory stage.

How to choose the right cucumbers for harvesting for the winter

Experienced housewives For harvesting for future use, it is recommended to choose slightly unripe fruits, when the tops have not yet begun to turn yellow. By appearance- these are vegetables picked the other day, without damage, and feel free to put limp gherkins, as well as fruits with a defect, aside; such fruits are not suitable for harvesting for the winter. First, all fruits must be sorted into small (up to 7 cm), medium (up to 9 cm), large (up to 12 cm). It is permissible to start canning fresh cucumbers both on the day of harvest and the next.

Simple recipes for delicious pickled cucumbers with photos

You can pickle cucumbers so that they turn out tasty, and even better, crispy and aromatic. classic recipes. When the colder months arrive, opening a jar of preserved summer gifts will be a great pleasure. You can eat them like this, add delicious pickled cucumbers to a dish, or use them as a snack with vodka. Any use option will be available to you if you master simple recipes cucumber preparations.

Recipe for lightly salted cucumbers with vinegar for a 3 liter jar

The presence of bite in the marinade ensures that the cucumbers turn out crispy. Observing the proportions and following the recommendations, in just half an hour the housewife can prepare three liter jar delicious, lightly salted cucumbers that family members or guests will happily eat. Often, for this type of pickling of vegetables, housewives use Plastic container, and to make the fruits crispy, use mineral water instead of water.

Ingredients:

2 kg fresh fruits(cucumbers);
1500 ml water;
45 g salt;
25 ml vinegar (apple vinegar);
50 g sugar;
2 pcs. garlic;
horseradish (leaves);
5 leaves each of currant and cherry;
dill (2 umbrellas).

Preparation:

Wash fresh fruits and cut off the edges.
Place leaves of berry trees, an umbrella of dill, and garlic in a jar. Place the fruits as densely as possible.
For the marinade, boil water and add the entire volume of preservative (salt, sugar) into it.
Fill the tightly packed fruits in the jar with the resulting solution, add vinegar.
Cover the glass container with gauze, leave for a day or a couple, without putting it in the cold, and bring it to readiness.

Cold marinate without sterilization with aspirin

If the freshness of the fruit causes you doubts, especially when the cucumbers were bought in a store or at the market, then before the pickling process begins, you need to put the vegetables in a pan (basin, any container) with cold water for a couple of hours. To ensure that the fruits remain strong, elastic, and crispy, be sure to take this nuance into account. If you have just harvested the crop from the garden, start harvesting cucumbers right away.

Ingredients for a 3 liter jar:

2 kg (no more than 2.3 kg) cucumbers;
80 g salt;
2.5 liters of water;
3 cloves of garlic;
chili pepper (half a pod);
1 table aspirin;
5 peppercorns (black);
greens (dill umbrella, cherry leaves, currants);
horseradish.

Recipe:

Sterilize the jar, put chopped horseradish, green leaves, and an umbrella of dill down. On top - spices with garlic, chili peppers along with cucumbers, the last layer is horseradish leaves.
Add half a portion of salt to the assortment, pouring cold water over the preserves. Add the rest of the spices here.
Leave the fruits to pickle for two days.
Drain the brine, bring it to a boil, then pour it back into the jar and let it stand for a quarter of an hour. Repeat this one more time. Before rolling up with a tight lid, add an aspirin tablet to preserve the taste of the cucumbers.

Hot salting without vinegar with citric acid

Ingredients based on two liter jar:

1000 ml water;
30-40 g sugar;
half dessert spoon mustard seeds;
2 tbsp. spoons of salt;
1 teaspoon of citric acid;
2 garlic (cloves);
3 bay leaves;
3 peas of allspice, black pepper;
dill.

Preparation:

Fresh fruits must be immersed in cold water and wait a couple of hours.
Wash the cucumbers, trim the ends, place in a glass container along with dill and garlic. Decoration homemade Serve sweet pepper or carrot slices.
Boil water, pour into the canned food, leave for a quarter of an hour.
Drain the brine, boil again, adding salt and sugar. Boil the marinade for several minutes, pour the workpiece again to the top, and add citric acid here.
Roll up the cucumbers, turn the glass container over, and place on the lid. It is recommended to wrap jars of homemade preserves until they cool completely.

Bulgarian pickles with mustard beans

Ingredients per 1.5 liter jar:

1000 ml water;
3 tbsp. spoons of salt;
40 ml vinegar essence;
100 g sugar;
a teaspoon of mustard (grain);
2 garlic (cloves);
5 peppercorns (black);
2 bay leaves.

Preparation:

The jars are sterilized, then pre-washed cucumbers are tightly placed in them. Pour boiling water over and leave for a quarter of an hour.
The brine is drained, the marinade is prepared by adding sugar, salt, and vinegar.
Before pouring the prepared brine, add spices: mustard seeds, dill and other herbs.
Roll up the preserves with a tight lid, but do not wrap them, so that the cucumbers turn out crispy.

Pickled with apples and currant leaves as barrels

Pickled cucumbers– a delicious homemade option; even diet does not limit the consumption of this dish. Why don't they do something like this? home canning! Adding a preservative is necessary, otherwise the seaming can very quickly become cloudy and swell. When preparing fresh cucumbers for the winter, use vinegar, citric acid, aspirin, or preserve them along with berries, tomatoes, cabbage, and other vegetables. If you want to ferment something to preserve its naturalness, choose as a preservative sour varieties apples and currants.

Ingredients for a liter jar:

1000 ml water;
1 tbsp. spoon of sugar;
2-3 sour apples;
30 g salt;
currant leaves;
horseradish;
dill.

Recipe:

Cut off the stems of fresh cucumbers. It is not necessary to peel the apples, but you need to cut the fruit into slices and remove the core.
An umbrella of dill, horseradish, currant leaves - all on the bottom of the container for preparation, and fresh fruits, vegetables and apples are laid on top.
Boil water, pour into a jar, leave for a while (no more than 10 minutes). Drain, repeat again.
At the third and final stage, cook the marinade (water, salt, sugar), pour it into a glass container, and cover with a tight lid.

Spicy canned cucumbers and tomatoes with chili ketchup

Ingredients:

2 kg of gherkins, the same amount of tomatoes;
1000 ml water;
40 g salt;
5 peppercorns (black);
200 ml vinegar;
8 tbsp. spoons of sugar;
100 g “Chili” ketchup;
3 bay leaves;
dill;
horseradish.

Preparation:

Wash the vegetables thoroughly, choose gherkins for assortment, but if the fruits are large, cut them into rings. The same method is suitable for canning in half liter jars.
Select medium-sized tomatoes; ideally, if they are similar in shape and size to the Hungarian Globe. The basis of the recipe, with the exception of chili, is reminiscent of the famous canned food, and if you use a screw-type container, it will be almost indistinguishable in appearance.
Layer the spices between the cucumbers and tomatoes.
Cook the marinade (salt, sugar, ketchup, vinegar), boil, pour the brine into a jar.
About 10 min. sterilize the assortment under the lid if these are small-sized jars, and for a 3-liter container it will take 25 minutes.
Roll up the preserved food with a tight lid and turn it over.

Assorted carrots, onions and zucchini in tomato sauce

Ingredients for the assortment per one-liter jar:

500 g of cucumbers, tomatoes, zucchini;
400 ml water;
40 ml table vinegar;
50 g tomato paste;
30 g sugar;
3 small carrots;
2 garlic (cloves);
1 onion;
3 peppercorns (black);
15 g salt;

Recipe:

Wash the vegetables, cut the cucumbers, zucchini into slices, tomatoes into slices, chop the carrots.
Vegetables are placed in a jar in layers along with garlic, onions, and chopped herbs.
Cook the marinade from water, salt, sugar, tomato paste, vinegar.
Pour in prepared brine vegetable mix, sterilize on fire under the lid for 15 minutes.
If the canning container has a screw-on lid, then there is no need to turn them over.

Cucumbers, cut into slices, like store-bought ones

Ingredients for 3 kg of cucumbers:

1000 ml water;
120 ml vinegar;
60 g sugar;
1 kg of onion (onion);
100 ml oil (vegetable);
10 peppercorns (black);
50 g salt;
5 bay leaves.

Recipe:

Wash vegetables for homemade preparation, cut cucumbers into slices, onions into rings.
Pour vegetable oil into a jar, layer it piece by piece.
Cook the marinade for preservation: water, sugar, vinegar, salt, spices.
Pour the prepared marinade into a glass container and sterilize (no more than 10 minutes). Seal with a lid and leave for a day until it cools down.

Why do cucumbers become cloudy and explode in jars?

Home twist It will always be tastier than what is offered in the store, but if you violate the technology or do not follow the proportions, there is a risk of encountering an unpleasant situation. Canned cucumbers, like any other home canned food (tomatoes, squash, bell pepper) can become cloudy, ferment, the most unpleasant moment for the housewife, they can even explode. Some of the reasons why this happens include the following:

low-quality products;
the jars are poorly sterilized or the process itself has been shortened;
sealing is broken;
If the recipe specifies vinegar, then it must be added to the marinade for final stage, the last one.

Video recipes for delicious cucumbers for the winter

Let the purchased preserves comply with GOST and comply with all standards technological process, and the attractive design, as they do in Bulgaria, whets the appetite, but they do not compare in taste to homemade preparations. A twist prepared with care and the skillful hands of the housewife will bring more pleasure when in winter you want to try the gifts of summer. Easy recipes presented in the videos below will help you master a simple process, pamper your household and surprise guests with your culinary talents using canned cucumbers for every taste.

How to cook pickled cucumbers in liter jars

Homemade crispy cucumbers

Beautiful taste qualities cucumbers prompted culinary specialists to search for different ways of preparing preparations. As a result, delicious recipes for pickled cucumbers appeared (in barrels and jars, cold, hot and dry), pickled (without and with sterilization, with vinegar, citric acid, vodka, adjika, tomato paste and ketchup), as part of snacks - salads for the winter.

It will be difficult for an inexperienced housewife to navigate the variety of recipes on her own, so the selection of proven recipes below will help you choose the most attractive stock recipe that meets your taste expectations and culinary skills. A few useful tips, saved for last, will help you avoid possible mistakes.

Cucumber recipe with photo

This method of preparing spicy cucumbers with ground black pepper will delight the whole family. The taste of cucumbers is not spicy, but has some zest. No one can refuse such crispy cucumbers.

The calculation of products is described for one three-liter jar.

If you or your loved ones have a predisposition to allergic reactions or peptic ulcers of the stomach, intestines, functional kidney disorders - it is advisable to replace the preservative aspirin with more harmless ones, for example, citric acid.

Cooking time: 50 minutes

Quantity: 1 serving

Ingredients

cucumbers: 2.5 kg;
water: 1 l;
currant leaves: 7-10 pieces;
garlic: 3-4 cloves;
dill greens: 30-40 g;
salt: 1 tbsp;
sugar: 2 tbsp;
black ground pepper: 1 pinch;
allspice: 7-10 pieces;
black pepper: 7-10 peas;
lemon acid: on the tip of a knife;
aspirin: 2 tablets;
Bay leaf: 6 items

Cooking instructions

All food and utensils must be clean. The jar requires sterilization. Boil the screw cap in advance. Wash the currant leaves and dill, or even pour boiling water over them. Place leaves and herbs in a jar.

Rinse the cucumbers very thoroughly. Trim each cucumber on both sides. Place the cucumbers tightly in the jar.

Boil water in a kettle. Pour this boiling water over the cucumbers. Leave the jar aside for 20 minutes.

During this time, you will need to separately make a marinade for future preparations. Boil water in a saucepan.

Add salt, sugar and bay leaves there. Boil for 5-7 minutes.

Drain the water from the jar into the sink. To do this, you need to use a special rubber lid with holes.

Place finely chopped pieces of garlic, black peppercorns and allspice into a jar with cucumbers.

Add ground black pepper. Add aspirin and citric acid.

Pour the ready-made hot marinade over the cucumbers in the jar. Screw the lid with a key.
The jar should be stored upside down for the first 24 hours. Moreover, the jar with the preparations should be well wrapped in a blanket.

Further storage should be carried out in the basement.

Bon appetit!

Crispy cucumbers

Every housewife is looking for her own perfect recipe crispy cucumbers and, having found it, never changes it again. But in addition to the correct recipe, the fruits themselves are of great importance. They should be green and elastic, their length should not be more than 7-8 cm. You should not put garlic in jars, it will make the finished preserve soft.

Amount of ingredients enough for four one and a half liter jars:

2000 g of fresh cucumbers;
500 g onions;
2500 ml water;
200 ml vinegar;
200 g sugar;
100 g salt;
4 bay leaves;
8 black peppercorns;
40 g dill greens.

Canning crispy cucumbers step by step:

Peel and chop the onion in any way, then place it on the bottom of a prepared sterile jar along with bay leaf, pepper and fresh dill;
Trim the butts off the washed cucumbers and fill the jars with them. Make a marinade from water, salt, sugar and vinegar and fill the jars with cucumbers;
After this, cover the jars with lids and place them in a pan of boiling water for 10 minutes. Be sure to ensure that the cucumbers are not overcooked. They should change color, but the green veins should remain;
Then roll up the jars with lids using a key and leave to cool. There is no need to wrap them while they cool to maintain their crispness and elasticity.

Cucumber salad in jars

Canned cucumber salad is great option side dish or appetizer that does not require long cooking. It will be enough just to uncork the jar and transfer its contents to a plate. There are many options for such a snack; every housewife has her own. signature recipe. One of the simplest (does not require sterilization) and delicious is cucumber and onion salad.

Amount of ingredients and spices per 1.5 liter jar:

1000 g cucumbers;
150 g onions;
30 g dill;
20 g table salt;
40 g crystalline white sugar;
60 ml 9% vinegar;
12 g garlic;
6 peppercorns;
2 cm piece of hot red pepper.

Canning method:

For clean, unripe cucumbers, trim approximately one centimeter on each side. Then cut them into thin slices, like for a salad. Place in a suitable sized pan;
Chop the well-washed and towel-dried dill very finely with a knife. Then send after the cucumbers into the pan;
Remove the skin from the onion and chop it into thin half-rings. Cut the peeled garlic cloves lengthwise into two or more pieces. These vegetables can also be added to the main product;
After all the ingredients are crushed, they need to be sprinkled with salt and sugar, pour vegetable oil and vinegar. Add spices (allspice and hot pepper) Mix the contents of the pan thoroughly and leave to steep for three and a half hours;
This time will be enough for all the ingredients to be saturated with the aromas of the spices. Now the pan with the salad needs to be put on the lowest heat (this is important!) and brought to a boil under the lid;
Before the vegetable mass boils in the pan, it must be carefully stirred several times. Cook the boiled salad for approximately five minutes until the cucumbers change color. It is important here not to overcook so that the chopped vegetable remains crispy;
After this, all that remains is to arrange the vegetables in sterile glass containers and close the lids. It should be cooled upside down under a warm blanket.

Recipe for a liter jar

IN Soviet time On store shelves, pickled cucumbers could only be found in three-liter bottles. Now the situation has changed dramatically: and food industry, and housewives prefer to pickle small cucumbers in a small container (a liter or one and a half liter jar).

The process of pickling cucumbers in a liter jar:

Place cucumbers soaked in cold water in a clean liter jar. While laying them, arrange them with thin strips of carrots, chopped onions, cut garlic cloves and herbs (parsley sprig or dill inflorescence);
Pour boiling water over the cucumbers twice for 10 minutes to warm them thoroughly. For the third time, drain the water from the cucumbers into a saucepan, add salt, sugar and spices (pepper, bay leaf, cloves or others). Boil everything and pour the marinade over the cucumbers;
Roll up the jars and turn them upside down until they cool completely. To further warm up the seaming, the jars can be covered with something warm.

Pickling cucumbers

Mistresses use various ways pickling cucumbers for the winter, but the simplest of them is undoubtedly considered cold method. It does not require long sterilization of the workpiece, boiling the brine, the hassle of rolling up the lids with a key and cooling under a blanket. It is better to store such a preparation in a cool basement or in the refrigerator.

Cold method of pickling cucumbers step by step

How many spices, cucumbers and brine will be needed for a 3-liter jar:

2000 g of cucumbers (or a little more or less);
1500 ml water;
100 g salt;
50 ml vodka;
cherry leaves, dill, horseradish, garlic and pepper to taste.

Place the washed cucumbers in a jar, placing them with herbs and spices, or you can simply put these ingredients at the bottom of the container, and then green cucumbers in dense rows;
Prepare the brine by dissolving salt crystals in cold water.
Pour vodka into the jar. It will help you maintain a beautiful green color vegetables and will act as a natural preservative.
Top everything with brine and close nylon cover and put away for storage.

Cucumbers without vinegar

Vinegar is often used as a preservative in winter preparations, but even without this product you can prepare delicious crispy cucumbers for the winter. The duration of preparation of such a preparation may not last five to six days, but the result will be worth it. The cucumbers turn out no worse than barrel cucumbers, but without the likelihood that they will peroxide.

Proportions of products for two three-liter jars:

4 kg of cucumbers;
5 liters of water;
250 g salt;
10 pieces. cherry leaves;
20 pcs. black currant leaves;
5 oak (walnut) leaves;
5 dill umbrellas;
3 leaves of horseradish.

Canning steps:

Place prepared cucumbers (soaked and washed) in a large saucepan along with herbs and pour saline solution. Cover the contents of the container with a plate on which to place pressure. A three-liter jar filled with water will be enough. Leave everything like that for two to five days;
When the cucumbers have a slightly salted taste, you can proceed to the next stage of canning. Pour the brine into a separate container, but do not pour it out. Place cucumbers without greens in prepared sterile containers;
Boil the brine drained from the cucumbers and pour it over the cucumbers in the jars. Leave this for 10 minutes, then drain the brine again and repeat the procedure, only now the jars will need to be rolled up sterile tin lids;
The jars with cucumbers turned upside down should cool over a warm blanket. After this, they can be put away in a dark storage place.

How to cook cucumbers without sterilization

It often happens that the time to prepare cucumbers for the winter is very hot (in literally this word) it’s time, and I don’t really want to create additional heat in the kitchen by sterilizing the seams. Then a recipe for cucumbers without sterilization will help out, which are well stored not only in the basement, but also in the pantry in the apartment.

On average, one liter jar will require:

1500 g cucumbers;
50 g salt;
50 g sugar;
30 ml vinegar;
1-2 cloves of garlic;
1-2 black peppercorns;
1 bay leaf;
greens (dill, cherry and currant leaves).

Algorithm of actions:

First you need to dip the cucumbers in cooler water and leave for a couple of hours. For canning, you should select beautiful, smooth fruits of approximately the same size;
Place greens and garlic cloves at the bottom of clean, sterile and dry jars, and washed cucumbers on top in dense, orderly rows;
Boil water, fill the jars with cucumbers with it and leave for 10 minutes, then drain the water;
Place a few black peppercorns, bay leaves, salt, sugar and vinegar into each jar. Then fill the jars again with boiling water, roll them up and wrap them. Place the cooled jars in the pantry or basement for storage.

Korean cucumbers

This winter salad of cucumbers and carrots with Korean seasoning will appeal to lovers of spicy gastronomic sensations. Of course, it is better to choose small fruits for canning, but if they are a little overripe, then you can simply remove the thick, rough peel from them.

For one serving of Korean-style cucumbers (6 liter jars) you will need:

4000 g of fresh cucumbers;
1000 g carrots;
200 g crystal sugar;
200 ml of refined sunflower address;
200 ml 9% vinegar;
100 g table salt;
30 g garlic;
15 g Korean spices.

Operating procedure:

Cut the cucumbers, soaked in cold water and well washed, lengthwise into quarters and place in a bowl of the appropriate size;
Peel, wash and chop the carrots using a special grater for Korean carrots. Then transfer to a container with cucumbers;
Mix vegetable oil with sugar, salt, vinegar and Korean seasoning to prepare the marinade. Pour the resulting mixture over the chopped vegetables, add the garlic passed through the garlic and stir;
Cover the container with the mixed salad with a lid and place in the refrigerator for five hours. After this, shift vegetable mixture Place in dry, clean jars and sterilize in a pan of boiling water. Half-liter jars will need 10 minutes, and liter jars – 15-20 minutes;
In order for cucumbers to be stored well all winter, jars of salad must be covered with something warm (for example, a blanket or a blanket) until they cool down.

Cucumbers with mustard

Housewives love to use mustard in the process of canning cucumbers, and there are several reasons for this: the pleasant taste of the finished canning, the sufficient strength and crispness of the cucumbers, as well as their beautiful colour, which turns out in the end.

For one liter jar, the proportions of products will be as follows:

600 g cucumbers;
20 g salt;
20 g sugar;
20 ml vinegar;
10 g garlic;
10 g dry mustard;
3-5 g ground black pepper.

How to preserve:

Pour cold water over the cucumbers and leave for several hours. Then wipe dry and cut lengthwise into four pieces;
After this, sprinkle the cut vegetables with salt, mix and leave for three hours, stirring them from time to time;
Then pour the marinade of vinegar, sugar and mustard into the container with the cucumbers. Add garlic and ground black pepper, passed through a press, mix everything and leave to brew for another hour and a half;
After the time allotted for marinating, transfer to jars and fill with the juice that has been released. Cover the jars with lids and sterilize in a bowl of boiling water for approximately 20 minutes. After sealing the lids, wrap the jars until they cool completely.

Recipe for cucumbers with ketchup

This recipe for home canning can be called relatively new, since not so long ago ketchup from an addition to spaghetti became one of the ingredients for winter preparations. However, spicy hot pickles with ketchup have a lot of fans.

Canning sequence:

For this recipe, it is better to take small cucumbers; you will need about 3-3.5 kg. They must first be soaked in cold water for at least three hours. This will make them crispier;
Prepare the jars: wash and place on the bottom a gentleman's canning set (cherry and currant leaves, inflorescences and dill) and other spices. Sterilize the lids;
Prepare the marinade: boil 2 liters of water, dissolve 50 g of salt, 200 g of sugar, 100 g of ketchup in it. The last thing before pouring the marinade into the jars is pour vinegar (200 ml);
While the marinade is cooking, you need to tightly pack small cucumbers into the jars. Then pour in the marinade;
Sterilization. Place a towel on the bottom of a large saucepan or basin and pour in water so that it covers the jars a little more than halfway. Bring water to a boil, place jars of cucumbers in it and sterilize for 15-20 minutes;
Roll up the lids and wrap with a blanket until completely cool.

The marinade recipe and the quantity of cucumbers are designed for 5 liter jars. Additionally, you will need to put the following ingredients in each jar:

1 clove of garlic (cut in half);
1 bay leaf;
1 clove bud;
2 peas of allspice;
4 black peppercorns.

To ensure that the rolled cucumbers remain firm and crispy, you need to choose only fruits with dark pimples for canning. Other varieties are not suitable for harvesting for the winter.

Before canning, the fruits must be immersed in cold water for several hours; the colder the water, the better. If the room is too hot, the water can be periodically changed to colder water. The purpose of this procedure is to prevent the appearance of voids in canned cucumbers. The maximum time for keeping fruits in cold water is overnight.

This is such a hot time now - the end of summer and the beginning of autumn. The harvest is ripe and housewives have to work longer in the kitchen to prepare for the winter. various delicacies. Today I want to offer you delicious recipes for crispy pickled cucumbers. Even if housewives do not prepare them, they buy them ready-made. But often store-bought cucumbers contain so much vinegar. And you can choose for yourself suitable recipe and decide for yourself what kind of cucumbers you like - salty, spicy or sweet. After all, it’s so delicious to crunch with potatoes in the winter, and maybe even with vodka on holidays.

In my collection of pickled cucumber recipes there are time-tested preparations. But you must admit, it can be a shame if the recipe is good, and the jar didn’t shoot, but you opened the cucumbers, and they were soft. I also had such a bitter experience, including the entire batch of blanks. And then I became interested in what needs to be done to make the cucumbers crispy, and I share these tips with you.

For canning, select small, healthy cucumbers with thin skin and dark pimples.
To prepare the marinade, use regular, non-iodized salt.
If possible, use clean, spring water, without chlorine.
To make the cucumbers crispy, put blackcurrant leaves, oak leaves, horseradish leaves or root in the jars.
For pickling, use cucumbers picked no later than 24 hours in advance.
To prevent voids from appearing in pickled cucumbers, first soak the cucumbers in very cold water for 5-6 hours. Try not to let the water get too hot.
Do not overuse garlic when pickling - it is believed that garlic makes cucumbers softer.
To make cucumbers in a jar more firm, add mustard seeds to the marinade.
One way to keep cucumbers crispy is to add a couple of 1 tbsp to each jar. l. vodka.
To maintain the hardness of cucumbers, when canning it is better to use the method of repeated pouring with hot marinade.
After rolling up the jars, do not wrap the cucumbers in a warm blanket so that they cool faster.

Crispy pickled cucumbers for the winter - recipe for 1 liter

I give this recipe for 1 liter of brine, from which two liter jars of cucumbers are obtained.

Ingredients:

cucumbers - 2 kg
water - 1 liter (for 2 jars)
salt - 1 tbsp. l. with a slide
sugar - 2 tbsp. l.
vinegar essence (70%) - 1 tsp. (for 1 jar)
peppercorns
cloves - 2-3 pcs.
horseradish leaves
cilantro
dill
garlic

Place chopped dill and cilantro and a few cloves of garlic on the bottom of jars well washed with soda.

Lids for rolling must be boiled in advance.

2. Cut off the ends of the cucumbers on both sides. Place the cucumbers tightly in the jar halfway and sprinkle with herbs again. We also add cucumbers to the top of the jar.

3. Boil water and pour hot water cucumbers in a jar. We wait about 10-12 minutes. Pour the water into a saucepan.

If the jar into which boiling water has been poured can be taken with both bare hands, then it’s time to drain the water

4. Pour boiling water a second time (it is very convenient to boil water in a kettle) and wait another 10-12 minutes. Pour this water into the sink.

5. From the water that we drained after the first pour we prepare a marinade. Add salt and sugar, peppercorns and cloves, bring the marinade to a boil.

6. Pour 1 tsp directly into the jars. vinegar essence. Pour in the hot marinade and try to get the spices into each jar.

How to make 9% vinegar from 70% vinegar essence? Very simple - 1 tsp. vinegar essence = 8 tsp. 9% vinegar - 7 tsp. water.

7. Now all that remains is to roll up the cans metal lids and turn upside down until completely cool.

Sweet crispy pickled cucumbers for the winter recipe for 1 liter

I want to tell you that sweet pickled cucumbers are even tastier than salted ones, although probably not everyone will agree with this. But the sweet and sour marinade of this recipe does its job - the cucumbers simply disappear from the plate and everyone asks for more. I strongly advise you to cook it.

Ingredients:

cucumbers
peppercorns
carrot
onion
Bay leaf
dill
mustard seeds
chilli

Marinade for 1 liter of water:

salt - 1 tbsp. l. with a slide
sugar - 200 gr.
vinegar (9%) – 200 ml

I don’t specifically indicate the number of cucumbers, but the marinade is designed for 1 liter of water. Accordingly, I take carrots and onions “by eye”. The main thing in this recipe is to maintain the proportion of salt and sugar. And if it seems to you that there is a lot of sugar, don’t doubt it. try to cook it, I’m sure you’ll like it.

Wash the cucumbers and cut off the ends. Peel the carrots and cut into slices. Cut the onion into half rings and the garlic into strips.
Place the spices, onions, carrots and herbs into clean jars. You can add chili pepper if you wish. Our family loves spicy food.

3. Place clean cucumbers tightly into jars. Try to place larger cucumbers on the bottom and smaller ones on top.

I conducted an experiment - I laid out small cucumbers in jars vertically, and in other jars horizontally - it turned out about the same.

4. Boil water - it is very convenient to boil water in a kettle and pour it into jars. Pour boiling water over the cucumbers and leave for 20 minutes. We pour this water into a saucepan and put it on the fire - we will prepare the marinade from it.

5. Pour clean boiling water over the cucumbers again and leave for another 10 minutes.

6. Prepare the marinade from the first water, bring to a boil and add salt and sugar. Lastly, add the vinegar..

7. Pour the water out of the jars with cucumbers, and pour the hot marinade over the cucumbers.

8. We screw the jars with sterile lids, turn them upside down and keep them like that until they cool completely.

Crispy pickled cucumbers with mustard - a recipe for the winter

Last year I pickled cucumbers with mustard for the first time and from my own experience I can say that the experiment was a success. Thanks to mustard, such cucumbers acquire special taste. Don't be afraid to experiment. We will also sterilize these cucumbers using the triple-fill method.

Ingredients:

cucumbers
peppercorns
horseradish leaves, black currant
Bay leaf
dill
garlic

Marinade for 1 liter of water:

salt - 3 tbsp. l.
sugar - 250 gr.
vinegar (9%) – 150 ml
spicy mustard - 1 jar

As in the previous recipe, first put herbs, spices, and then cucumbers in clean jars.

2. Pour boiling water over the cucumbers in jars and leave for 15-20 minutes. We pour the water into an empty pan and immediately put it on the fire - we prepare the marinade from it.

3. In the meantime, we should have another portion of boiling water boiling; you can simply pour the cucumbers from the kettle. Pour in and leave for another 10 minutes. We drain the water and fill it with the marinade already prepared by that time.

3. To prepare the marinade, add salt, sugar, mustard and vinegar after draining the water for the first time. Bring to a boil and pour into jars.

4. Screw on the jars with sterilized lids, turn them over and keep them until they cool completely.

Crispy pickled cucumbers with citric acid - a recipe for the winter

Not everyone likes vinegar, but in order for jars to last well and reliably through the winter, acid is still needed. Vinegar can be replaced with citric acid.

Crispy pickled cucumbers for the winter without sterilization

This recipe is also without vinegar, but with citric acid. And instead of sterilizing the jars of cucumbers, we will fill them with boiling water.

Ingredients:

cucumbers
peppercorns
horseradish leaves, black currant
Bay leaf
dill
garlic
mustard seeds

Marinade for 1 liter of water:

salt - 2 tbsp. l.
sugar - 3 tbsp. l.
citric acid - 1/3 tsp.

We will use the 3-fold filling method.

Place herbs, spices and garlic at the bottom of the jar. Place the cucumbers tightly in the jar.

2. Pour boiling water, cover with a lid and let stand for 20 minutes.

To prevent jars from cracking hot water, you can put a metal spoon in each jar

3. Drain the water and add a new portion of boiling water, again let it brew for 10-15 minutes.

4. We measure the first drained water to prepare the marinade. Bring it to a boil and add salt and sugar.

5. Place citric acid directly into jars. If you have a 3-liter jar, then you will need 1 teaspoon of citric acid.

6. Pour the marinade over the cucumbers and screw the lids on tightly. Turn the jars over until they cool completely.

Crispy pickled cucumbers with vodka - a recipe for the winter

As I already wrote, vodka is added to the marinade to make the cucumbers crispy. Great recipe delicious cucumbers with vodka I found on the Internet. The cucumbers come out as salty as if they came out of a barrel.

Ingredients:

cucumbers 1.5 - 2 kg
peppercorns
horseradish leaves, black currant
Bay leaf
dill
marigolds - 3-4 pcs.
garlic 4 - 5 cloves

Marinade:

salt - 100 gr.
vodka - 50 gr.

Pickled cucumbers for the winter - a finger-licking recipe

Another wonderful recipe, according to which I have been canning for 10 years now and the results are always very delicious cucumbers, truly “finger licking good”.

Ingredients:

cucumbers
garlic
onion
carrot
horseradish root or leaves
Bay leaf

Marinade for 3 liters of water;

salt - 5 tbsp. l.
sugar - 9 tbsp. l.
vinegar 9% - 300 ml

Place herbs and spices at the bottom of the jar. Cut the onion into half rings, carrots into circles. Place it on the bottom of the jar.

2. Place the cucumbers tightly in the jar.

3. Prepare the marinade, pour in the vinegar last. Pour hot marinade over cucumbers.

4. Place the jars in a saucepan with warm water. Place a towel on the bottom of the pan. It is better to boil lids for jars separately. Sterilize jars of cucumbers for 10-15 minutes and seal them.

So, there are enough recipes for pickled cucumbers to choose the right one for yourself. But you yourself understand that to choose you need to try to cook according to different recipes. Please note that the ingredients in all recipes are almost the same, but the taste of the cucumbers is completely different.

Wish you delicious preparations And good recipes. And if you liked my recipes, share them with your friends on in social networks, offer your recipes and write remarks and comments.

Crispy pickled cucumbers for the winter can be prepared without sterilization. Many housewives advise, instead of sterilizing, to pour boiling water over jars of cucumbers 2-3 times for 10 minutes, and only then pour the marinade over the cucumbers. Banks are mainly used with a capacity of 1 and 3 liters.

Crispy pickled cucumbers are every housewife's dream for the winter; they even add vodka to the marinade to make the cucumbers crispy. Below we will look at this recipe for delicious cucumbers with vodka. Cucumbers pickled in this way turn out crispy and very tasty.

How to pickle cucumbers so they are crispy

Traditionally, with the beginning of the first summer harvest, housewives begin to pickle cucumbers for the winter. To make them crispy and tasty, you should pay attention to some subtleties of the marinating process:

To prepare the marinade, use regular, non-iodized salt;
Do not overuse garlic when pickling - it is believed that garlic makes cucumbers softer;
To maintain the hardness of cucumbers, when canning it is better to use the method of repeated pouring with hot marinade;
For pickling, use cucumbers picked no later than 24 hours before;
One way to keep cucumbers crispy is to add 1 tbsp to each jar. l. vodka;
To prevent voids from appearing in pickled cucumbers, first soak the cucumbers in very cold water for 2-3 hours. Try to keep the water cool;
For canning, select small, healthy cucumbers with thin skin and dark pimples;
After rolling up the jars, do not wrap the cucumbers in a warm blanket so that they cool faster;
To make the cucumbers crispy, put blackcurrant leaves, oak leaves, horseradish leaves or root in jars;
To make cucumbers in a jar more firm, add mustard seeds to the marinade;
If possible, use clean, spring water, without chlorine.

Pickled aromatic cucumbers, which are perfect for snacks and cooking variety of salads, very easy to prepare at home. Marinating with vinegar or citric acid will add spiciness to the cucumbers and make them especially tasty. Pickled cucumbers in jars will always turn out crispy for the winter if you follow the simple rules.

How to select and prepare cucumbers for pickling

Pickled cucumbers must be made with vinegar. They turn out to be piquant, sweet and sour, with a spicy aroma and always crispy. For pickling, it is important to choose the right varieties of cucumbers.

There are salad cucumbers that are not suitable for canning because they have thin skin and they are soft. When poured with marinade, they will become even softer and will not crunch. U salad cucumbers white pimples or they are generally smooth.

Before pickling, cucumbers need to be washed, cut off the tails and filled with cold water for 2-3 hours so that they are saturated with moisture. This should always be done, no matter what recipe you use to marinate them.

For pickling and pickling, you need to choose cucumbers with black thorns that are quite sharp. These cucumbers have denser flesh than salad cucumbers.

Pickling cucumbers contain a pigment called flavonin, which is not found in white-spiked cucumbers. It is this pigment that prevents cucumbers from becoming limp and soft. Therefore, the choice of cucumbers for pickling is very important point.

It is also important that the cucumbers are fresh, not limp, elastic, with a green tail. If the cucumbers are too dark in color, this indicates an excess of nitrates. For preservation use only rock salt. Iodized salt cannot be used for these purposes!

Jars and lids should be washed with soda. In recipes where it is necessary, you can also sterilize the jars. The lids must be sterilized by boiling them for 5 minutes. You need to roll the cucumbers with hot lids, which you can remove from boiling water with tweezers or a fork.

Dill with umbrellas and garlic must be added to pickled cucumbers. It is these additives that give cucumbers their unforgettable smell. It is important to take green dill, not yellow or dry, otherwise the jars may “explode”.

Crispy pickled cucumbers with citric acid - a recipe for the winter

Do you want to prepare cucumbers for the winter without vinegar? Then especially for you - a recipe for crispy pickled cucumbers with citric acid. They taste absolutely in no way inferior to vinegar ones. Just as crispy, dense, whole, sweet and sour, very tasty.

the site recommends preparing cucumbers pickled with citric acid without sterilization. Instead, you can use three-fold brine filling, that is, pour boiling liquid over the vegetables several times, warming the cucumbers well in the jars so that they evaporate.

Due to triple fill and adding lemon juice, the preservation is perfectly stored even in a city apartment. It is most convenient to roll cucumbers in 1-liter jars, but if this volume is not enough for your family, you can safely use a 3-liter container, increasing the amount of ingredients proportionally.

Ingredients (per 1 liter jar):

Cucumbers - 500 g;
Bay leaf - 1 pc.;
Black pepper, peas - 4 pcs.;
Garlic - 2 cloves;
Dill umbrellas - 2 pcs.;
Citric acid - 0.5 tsp;
Chili pepper - 1 ring;
Cherry leaf - 1 pc.;
Horseradish leaf - half a leaf

Ingredients (for the marinade - enough for 3 1 liter jars):

Water 1.5 l.;
Sugar - 4 tbsp. l.;
Not iodized salt- 2 tbsp. l.

Cooking method:

Cucumbers need to be soaked in cold water, then they will be crispy. We wash the vegetables in advance and soak for 3-4 hours, the water should be ice-cold, you need to change it several times. At the same time, we prepare the containers - wash the jars with soda and sterilize them over steam, in the microwave or in the oven;
At the bottom of each 1-liter jar we put dill umbrellas, a little chili, horseradish and cherry leaves, garlic, black peppercorns and bay leaves;
Cut off the ends of the cucumbers. We fill the jars, placing the vegetables in such a way that they are packed as tightly as possible. If the cucumbers are large, then you can lay them vertically, and cut the top one in half;
Bring to a boil in a kettle clean water(no additives yet). Pour boiling water over the cucumbers in the jars. To prevent the glass from cracking, place a wide knife blade under the bottom. Cover the jars with lids and let warm for 10 minutes. Then we drain this water into the sink; we no longer need it and helps get rid of contaminants that could get into the jar with cucumbers and herbs;
While the cucumbers have not yet cooled down, pour clean boiling water over them again. Leave for 10 minutes. After the second steaming, drain the water, but this time into the pan where we will prepare the marinade. Everything is simple here, you just need to add salt and sugar - for 1.5 liters of water you will need 4 tbsp. l. sugar and 2 tbsp. l. salt (this amount is enough for 3 1 liter jars). Bring the brine to a boil and boil for 2 minutes;
Pour 0.5 tsp into each jar. citric acid and fill with brine to the very top. Then screw/roll up with sterilized lids;
We turn the workpiece upside down, wrap it in a warm blanket and leave it in this position until it cools completely. You can store homemade preserves in a cellar or in a cool place, protected from sun rays. Shelf life - 1 year.

Everyone has experienced the fact that after a few days, jars of cucumbers begin to become cloudy. This is due to the fact that in the jar there was at least one cucumber with emptiness inside. So, to prevent this from happening, before pickling, as you cut off the ends, you need to pierce the cucumber with a regular knitting needle, and the jars will not become cloudy.

For long storage In the apartment we prepare delicious pickled cucumbers using a special method so that they remain crunchy in jars all winter. Pickled cucumbers will be stored for a long time if you pour boiling water over them twice during the cooking process; this method is called “double pouring.” Without sterilization, the jars do not explode, and the cucumbers turn out beautiful and incredibly crispy.

Crispy pickled cucumbers for the winter without sterilization

Summer is the time to prepare delicious preparations for the winter. A must-try dish that housewives should try are cucumbers, which do not require sterilization, but turn out crispy.

The proposed options for preparing pickles are suitable for residents of apartment buildings. You can store jars not in the basement; an ordinary pantry will do. You can preserve cucumbers in a liter, two-liter, three liter jar. It is better to salt in a liter bottle, this is just enough for 1 meal.

To ensure that the cucumbers do not turn out too soft and have a pleasant crunch, follow a number of rules:

It is better to salt young vegetables with dark pimples;
3 - 4 hours before cooking, the fruits are soaked in ice water;
For brine, use clean, filtered water;
Try the cucumbers before cooking; bitter ones will ruin the taste of the dish;
Greenhouse and hothouse ones will not be crispy.

The recipe for preparing delicious pickled cucumbers for the winter without sterilization is quite simple and does not require much time. Such a snack will not go unnoticed even for festive table.

For a family of 5 or more people, it is best to pickle cucumbers in 3 liter jars. Of course, the result will be no different from liter ones; in the end, you will get the same crispy, tasty, pickled cucumbers.

Ingredients for a 3 liter jar:

Cucumbers – 10-12 pcs. (how much will fit in the jar);
Currant leaves – 2 pcs.;
Citric acid - on the tip of a knife;
Allspice peas – 5 pcs.;
Garlic – 2 cloves;
Bay leaf – 2 pcs.;
Horseradish leaves – 3 pcs.;
Dill umbrellas – 2 pcs.;
Sugar – 1 tbsp. l.;
Salt – 2 tbsp. l.;
Water - 2 l.

Cooking method:

Rinse jars and lids with baking soda. Let the cucumbers sit in cold water for at least 2 hours. Prepare everything necessary ingredients;
Bring a pot of water to boil, and in the meantime fill the jars as written in the next step;
Place dill umbrellas washed with cold water and a few currant leaves at the bottom of the jar. Fill the jars with cucumbers to the middle, and again put dill umbrellas with currant leaves in a new layer;
Now fill to the very top with cucumbers. And place 2 cloves of garlic, cut in half, on top. Cover with a lid, set aside and meanwhile fill the other jars in the same way;
Fill the jars boiled water and leave covered for 10 minutes. And we put clean water to boil again (the same amount as was needed and used in the first fill);
Once 10 minutes have passed, drain the jars into the sink;
Now add spices to them: black pepper and sweet pea, 2 tbsp. l. salts, sugar, citric acid on the tip of a knife and 2 aspirin tablets;
Fill the jars with new boiled water and roll up. Turn over and wrap as usual.

Be careful with the lids, because even new lids are terrible and leak air. You should always check. When washing jars, fill the jars with water, close them and check whether the water flows or not.

Pickled cucumbers for the winter - a finger-licking recipe

We offer you a simple and tasty option, which every housewife should try at least once - pickled cucumbers for the winter “You'll lick your fingers.” In the cold season, they are perfect for Ukrainian hot borscht and mashed potatoes with meat. Elastic, aromatic, crispy and in moderation spicy cucumbers will become great snack on festive feast.

Ingredients (for a 3 liter jar):

Cucumbers - 2 kg;
Garlic - 3 cloves;
Water - 2 l.;
Horseradish root - a piece;
Dill - 2 umbrellas;
Currant leaf- 3 pieces;
Salt - 120 g.

Cooking method:

Wash cucumbers with seasonings thoroughly. It would be good to keep the fruits in ice-cold spring or filtered water for 2-3 hours;
We place the prepared vegetables for fermentation in a bottle or any glass, enamel, or ceramic container;
Place seasonings on the bottom and cucumbers on top. Dissolve salt in cold well water. Pour this solution over the prepared vegetables. Cover the container and leave for three days;
Let's try. Make sure not to over-acidify. As soon as you like the taste, we begin to close it;
We take the cucumbers out of the brine and arrange them liter jars. Place garlic and horseradish roots between the fruits;
Fill with drained boiling brine. Let stand for 15 minutes;
Drain, boil, and refill the workpiece. Let it stand again;
After the third time, seal it. We wait for it to cool down and take the pickles to the cellar for storage.

Do not use tap water for preservation. Due to the chlorine content, the fruits will become soft.

Crispy pickled cucumbers with mustard - a recipe for the winter

Every housewife dreams that her pickles will delight and give pleasure, and she herself has heard many rave reviews about her cooking. To please everyone around you and remain satisfied with your painstaking and tedious work, you need to know the recipe for the pickle you are going to prepare.

Ingredients (based on 3-liter jars):

Cucumbers 1 kg (10-12 pcs.);
Cherry leaves - 6 pcs.;
Dill umbrellas - 6 pcs.;
Currant leaves - 6 pcs.;
Garlic - 6 cloves;
Fresh hot pepper - 1 pc. medium size, enough for 6 rings;
Bay leaf - 3 pcs.;
Mustard beans - 1.5 tsp;
Vinegar - 150 ml;
Black peppercorns - 15 pcs.;
Sugar - 6 tsp;
Salt - 6 tsp.

Cooking method:

The process of preparing cucumbers with mustard is quite simple and easy to implement.

Wash, soak and peel the cucumbers for pickling;
Pour boiling water over the dill umbrellas, currant and cherry leaves, then drain the water;
Place 2 dill umbrellas, 2 currant and cherry leaves at the bottom of each jar (pre-sterilized). Also put in 2 rings of spicy green fresh pepper and 1 finely chopped clove of garlic. Next, place 1 bay leaf and 5-6 peas of black allspice;
Carefully remove both ends of each cucumber and place them in a jar - first vertically, placing them tightly together, and then horizontally to effectively fill the space up to the neck;
When there is no free space left, add one more finely chopped clove of garlic on top;
Now fill the jars with boiling water, cover with lids and leave for 20 minutes;
After 20 minutes, drain the water from the cucumbers, covering the neck of the jar with lids to prevent the contents from spilling out. Next, place the water poured into the pan on the stove and boil;
Pour boiling water over the cucumbers again, cover with lids and leave in this form for another 20 minutes;
Drain the water from the jars again, then pour 0.5 tsp into each. mustard beans, 2 tsp. heaped salt, 2 tsp. sugar with a slide. Next, pour 50 g of vinegar into glass containers. And then pour in the boiling brine that was drained from the jars;
Now you can roll up the jars with lids.

The pickling process does not eliminate the nitrates contained in these products. This is why it is important to cut off the ends of cucumbers (they contain the highest concentration of nitrates) and soak them in water to reduce the level of nitrates.

Now you know all the intricacies of canning cucumbers with mustard.

This recipe will allow you quickly and without extra effort make an excellent harvest of cucumbers for the winter, the taste of which will delight everyone. Crispy, moderately spicy and salty, dense and hard cucumbers will become a great addition to any table, and the hostess will bask in praise. Try it and enjoy!

Sweet crispy pickled cucumbers for the winter - recipe for 3 liters

Summer is in full swing, and the first juicy cucumbers are already ripe, so it’s time to take on recipes for pickled sweet cucumbers for the winter. This recipe for pickled sweet crispy cucumbers can be used even by inexperienced housewife, because it is very simple and does not require much time to prepare. Its main advantage is that it does not require sterilization.

Ingredients (per 3 liter jar):

Cucumbers - 2 kg;
Garlic – 3-4 cloves;
Dill greens – 40 g;
Bay leaf – 1 pc.;
Small horseradish leaves - 2 pcs.;
Hot capsicum – 1-2 slices;
Parsley and celery – 6 g each.

Ingredients (for sweet marinade per 1 liter):

Sugar – 90 g;
Apple vinegar 6% - 200 ml.;
Salt – 40 g;
Water – 800 ml.

Cucumbers should be pre-soaked in cold water for 2-4 hours to obtain thick, crispy pulp.

Cooking method:

The most suitable cucumbers for rolling are small fruits, with dense pulp and small seeds;
We thoroughly wash the vegetables and spices from dirt, and then put them in a jar;
Fill the contents of the filled containers with boiling water. Pour water into the center so that the jar heats evenly;
Cover the jars with sterilized lids and leave them for 5-6 minutes. The cooled water must be drained, brought to a boil and pour boiling water a second time. After 5 minutes of exposure, drain the water again;
Next, prepare a sweet brine: add sugar, salt and vinegar to boiled, drained water. We wait and fill the contents of the jar with boiling brine;
Roll up the lid of the jar and get canned cucumbers without sterilization.

Due to the bitter pepper, the cucumbers turn out to be sweet and spicy, so if spicy food is contraindicated, do not add pepper.

Well, as you may have noticed on the agenda, the sensational theme of this season is pickled cucumbers, which turn out crispy, and they will be prepared only using the most delicious recipes. So we pickle crispy cucumbers in liter jars for the winter.

Crispy pickled cucumbers for the winter - recipe for 1 liter

Ingredients (for 1 liter jar):

Cucumbers - how many will fit in the jar;
Horseradish leaf - 1 pc.;
Cherry leaf - 1 pc.;
Dill umbrella - 1 pc.;
Black peppercorns - 4-5 pcs.;
Vinegar 9% - 1 tbsp. l.;
Garlic - 2 cloves;
Sugar - 2 tbsp. l.;
Salt - 1 tbsp. l.

Cooking method:

Prepare the cucumbers: put them in a basin and cover with cold water for 2-3 hours. After this, wash and cut off the ends on both sides;
We take jars and put dill, horseradish leaves, currants and cherries in them. Horseradish can also be taken by the root. We also add pepper, bay leaf and garlic. If needed spicy cucumbers can be put hot pepper;
Next, fill the jars with cucumbers. They should be located quite tightly;
After this, add sugar, salt and vinegar;
Fill with boiling water, close the lid and set to sterilize;
After this, roll up the lids, wrap them in a towel and leave to cool;
As soon as the jars have cooled, put them away for storage.

Next, we’ll talk about canning cucumbers for the winter, look for new ways to prepare delicious preparations, and share our finds and ideas. A simple way to keep cucumbers strong and crispy, and to avoid spoilage and exploding jars, is to pickle cucumbers with vodka.

Crispy pickled cucumbers with vodka - a recipe for the winter

One way to extend the shelf life of cucumber and tomato preparations is to add vodka to the marinade. IN in this case alcoholic drink acts as a preservative and is completely safe for children, so you should not consider this recipe for crispy pickled cucumbers with vodka for the winter food exclusively for adults.

In addition to vodka, vinegar, salt with sugar and spices are added to the marinade. Cucumbers, as in any other recipe for cucumbers for the winter, it is better to choose pickling varieties, medium-sized, dense, with pimples.

Before putting the cucumbers into jars, soak them in cold water for several hours. This proven method will firm them up, restore freshness and make them crispy.

Ingredients (per 1 liter jar):

Small cucumbers - as many as will fit;
Vodka – 1 tbsp. l;
Horseradish leaf – 2-3 pcs.;
Hot peppers– 1/3 pod;
Garlic – 2 cloves;
Allspice – 4-5 peas;
Umbrellas of dried dill – 2 pcs;
Vinegar 9% - 1.5 tbsp. l.;
Sugar – 1 tbsp. l.;
Table salt – 1 tbsp. l.;
Water.

Cooking method:

Soak the cucumbers in cold water, changing the water two or three times if possible. Let stand for 2-3 hours;
We carefully prepare the jars and lids: wash them with soda or other detergent, rinse several times. To be on the safe side, you can sterilize the jars and boil the lids;
At the bottom of the prepared jars we place a couple of pieces of horseradish leaf, a large umbrella of dill, two rings of pepper and a clove of garlic, cut into slices;
Fill the jar with cucumbers. Larger down, the remaining space can be filled with small cucumbers or cut large ones into 2-3 parts;
Place dill, garlic, horseradish and pepper on top of the cucumbers. Add allspice peas;
Fill with boiling water, cover with a lid (do not roll up) and leave for 20-25 minutes to warm up;
Pour the water back into the saucepan, boil again and refill. Let the cucumbers stand for 15 minutes under a closed tin lid;
After the second pour, add salt and sugar to the drained water and bring to a boil. Boil over low heat until the salt and sugar dissolve;
Pour vinegar and vodka into a jar of cucumbers. Instead of table vinegar, you can use apple cider vinegar, but be sure to check the strength - you need 9% vinegar;
Pour the boiling marinade into jars. Pour it full so that it spills a little onto the plate;
Screw tightly with tin lids or roll up using a machine. Turn the jars upside down and wrap them up;
Leave the jars of cucumbers for additional heating for a day. Then we rearrange it for storage in a cool, dark room or put it in the pantry. In winter, pickled cucumbers can be served as an appetizer, added to salads, and vinaigrettes. Happy preparations for the winter!

Awesome cucumbers - a recipe for crispy pickled cucumbers for the winter

Preserving crispy cucumbers is the dream of any housewife. To achieve this, many go through a difficult path of practice, consisting of trial and error. However, making pickled cucumbers taste delicious and have a pleasant crunch is not at all difficult; the main thing is that you need to know some cooking secrets.

Choosing cucumbers for canning It is necessary, adhering to the rules, so that the fruits subsequently crunch, they must be:

Young.
Size 8 cm.
With thin skin.
Dark dots.
Collected the day before canning.

Of course, those collected from your own garden are better, but if you don’t have your own garden bed, then take them from a trusted seller. Before canning, the fruits are soaked for 2 to 8 hours, depending on the recipe, in cold water, which must be changed frequently. It is important to remember that the colder the water, the better the result.

Spices also play an important role in preserving these vegetables. For example, you don't need to put a lot of garlic, it will make them soft. On the contrary, allspice, cloves, black currant leaves and bay leaves will not reduce the crunchy qualities canned fruits, but will give them spicy taste. Other spices can also be used if the recipe calls for it. That's the ins and outs of canning crispy green vegetables. Choose the recipe you like and act in accordance with it, then delicious crispy cucumbers will join the ranks of preparations for the winter.

Classic recipe for crispy pickled cucumbers

The marinade is prepared from the following ingredients:

You will need a liter of water.
Take a heaped tablespoon of salt.
Sugar - 2 tablespoons.
Spices: black pepper - 5 peas, cherry leaves - 3 pieces, cloves - 3 pieces.

How to cook:

The fruits are soaked for 6 hours and then placed in jars. Add carrots, dill, parsley and garlic. The jar with the contents is filled with boiling water and left for 10 minutes, then the liquid is drained and filled with new boiling water. Then it is poured into a saucepan and a marinade is prepared from it, adding sugar with salt, spices, waiting for it to boil. The finished filling is poured into a jar, after which the essence is added to it. That's it, now all that remains is to roll it up and wrap it until it cools gradually.

Recipe for fragrant cucumbers

For one 1 liter jar you will need:

Cucumbers.
Onion head.
A clove of garlic.
Allspice - 5 peas.
Bay leaf.

Marinade ingredients for 500 ml water:

Salt - 2 small spoons.
Take 4 small spoons of sugar and vinegar 9% each.

How to prepare crispy fruits according to the recipe:

Wash the cucumbers thoroughly, trim the ends and soak for 3 hours. Place spices in a jar: onion rings, a clove of garlic. After the allotted time, pack the vegetables tightly. The marinade should be boiled and the contents of the jar should be poured over it, then they should be sterilized for ten minutes. The cans are rolled up and turned upside down, wrapped in a blanket and waited for them to cool down. room temperature. Everything can be taken away to the rest of the preparations for the winter.

Recipe for pickled cucumbers with horseradish greens

For a 3 liter jar you need to take:

How to cook:

Greens with fruits are washed under running water cold water. The jars contain: herbs, peppers, chopped garlic. After that, the vegetables are placed, salt, sugar and cold filtered water are added to them. Then the jar is placed in a saucepan with cold water, the heat is turned on low and brought to a boil. Wait 3 minutes, counting from boiling, and you can roll up. The color of the cucumbers should remain bright green at the time of rolling. The jars are turned over and wrapped until they cool gradually. The workpiece can be placed in the pantry.

Recipe for crispy cucumbers with tarragon

For a 1 liter jar you will need the following components:

Small cucumbers.
Parsley - 2 sprigs.
Garlic - 2 cloves.
Cherry - 2 leaves.
Bell pepper- 1 ring.
Add dill, horseradish leaves, hot pepper, and tarragon to taste.

For 500 ml of water for marinade take:

Peppercorns.
Bay leaf.
Salt - 40 grams,
You need 30 grams of sugar.
Vinegar 9% - 70 ml.

How to cook according to the recipe:

Fruits no larger than 7 cm are selected; those with defects should not be taken; there should be no bitterness or emptiness. The vegetables are washed and soaked for 3 hours, after which time they are washed again under the tap and the ends are cut off on both sides. Horseradish, parsley, dill, cherry leaves, garlic, peppers, tarragon are placed at the bottom of 1 liter jars. Then comes the turn of the fruits. The contents of the jar are poured with boiling water for 20 minutes, drained and new boiling water is poured again. It is poured into a saucepan and the ingredients for the marinade are added, everything except vinegar is added when the water boils. After the marinade is prepared, pour it into prepared jars. All that remains is to roll it up, turn it upside down and wrap it up for gradual cooling.

Recipe for "Lemon" cucumbers

For a 3 liter jar take:

For marinade per liter of water:

Salt - 100 grams.
Sugar and citric acid are taken in a tablespoon.

How to cook:

The fruits are washed, their tips are removed from both ends, and soaked for 3 hours. Place the ingredients in a 3-liter jar: onion, horseradish, pepper, garlic, dill, bay leaf, and lastly, fold the vegetables tightly. Pour water into a saucepan and cook the brine from the suggested ingredients, pour it boiling into a jar with the fruits. Cover with a sterilized lid and place on water bath for 20 minutes. All that remains is to roll it up and leave it wrapped to cool.

Recipe for crispy cucumbers in apple juice

For a 3 liter jar you will need:

Small cucumbers.
Black pepper - 2 peas.
Cloves - 2 pieces.
Umbrella of dill.
Currant leaf.
A sprig of mint.

Apple juice.
For 1 liter of juice - a tablespoon of salt.

How to cook canned fruits on prescription:

The fruits are scalded and their ends are cut off on both sides. Place all ingredients in jars. The marinade is brought to a boil and poured into jars with the contents. Then sterilization is required, which is carried out in a water bath for no more than 12 minutes, otherwise the fruits will not crunch. Then the containers are rolled up, turned over and wrapped until completely cooled.

Recipe for cucumbers with basil and coriander

For a 3 liter jar you need to take:

For 1 liter of marinade water, take:

Salt - 4 large spoons.
Sugar is needed in the amount of 2 large spoons.
9% vinegar will require 2 large spoons.

How to cook:

For clean fruits, the tails are cut off on both sides. The pepper, seeded, is cut into 4 pieces. The following are placed in the jar: garlic, dill, peeled horseradish, basil. Then the rest of the vegetables are packed tightly. The marinade is prepared from products such as sugar and salt, and vinegar is poured at the end of cooking. The prepared jars are filled with marinade, covered with lids and left for 15 minutes. After which the liquid is drained and brought to a boil again. Peppercorns and coriander are added to the jar, then the boiling marinade is poured. The containers are rolled up and turned over and left wrapped until they cool completely. After a day, put it in a cool room.

Recipe for cucumbers with carrots and mint

To preserve crispy fruits you will need:

Cucumbers - 2 kg.
A small head of garlic and onion.
Medium sized carrots.
Horseradish, cherry, currant - 4 leaves each.
Dill - umbrella.
Fresh mint - 3 branches.

The marinade is prepared based on 1.2 liters of water:

You need to take 2 large spoons of sugar.
Fruit vinegar and salt - 3 large spoons each.

How to cook canned vegetables:

Cucumbers are selected of the same size, washed, their tails are cut off on both sides, and soaked for 5 hours. Leaves of cherries, horseradish, currants, mint, cloves of garlic and carrots cut into circles are placed in jars. Then cucumbers, onion rings, and dill are placed tightly. The marinade is prepared as follows: salt and sugar are dissolved in water and brought to a boil. The contents of the containers are filled with this brine twice; the third time, pour vinegar into the brine, boil, adding a little water. Fill the containers with marinade and roll up. Turn over and leave to cool covered. After a day, put it in a storage place.

Recipe for sweet and sour cucumbers "Bulgarian style"

For one liter jar you need to take:

Cucumbers.
Horseradish leaf.
Dill umbrella.
carrot tops- branch.
Allspice - 5 peas.
Garlic - a clove.

The marinade consists of the following components:

Water.
Salt, which you need to take a small spoon.
Sugar in the amount of 2 small spoons.
Take 50 ml of 9% vinegar.

How to cook according to the recipe:

Clean fruits are soaked for 2 hours. Garlic, dill, horseradish, tops, peppercorns are placed in jars, and vinegar is poured out. Before placing the fruits, the ends are cut off on both sides. The contents of the containers are filled with cold filtered water. Place salt and sugar in each jar.

Place the containers in a saucepan with cold water so that it comes up to the sides of the jars. Turn on the heat and bring to a boil, count 5 minutes for sterilization from the moment of boiling. Don't forget to cover the containers with sterilized lids. Then the jars are rolled up and turned over, there is no need to wrap them, cool them at room temperature. After a day, put them in the refrigerator for a while, then transfer them to the pantry.

Recipe for cucumbers "Aroma of pine"

For 3 liter jars you need to take:

Cucumbers - 1 kg.
Young pine branches (5 cm) - 4 pieces.

A marinade from 1 liter of water is prepared using the following ingredients:

Sahara - 1 large boat.
You will need 2 large spoons of salt.
Take 9% vinegar - 0.5 cups.

How to cook:

The fruits are washed, their ends are cut off on both sides, doused with boiling water, and then with very cold water. In a container prepared in a sterile manner, place half the number of pine branches, tightly pack the cucumbers, then the remaining branches. Dissolve sugar and salt in water, bring to a boil and remove from heat. Fill the jars to the top with boiling brine and close the lids loosely for 20 minutes. After this time, the marinade is poured back and brought to a boil again, only at the end vinegar is poured in, stirred and the contents of the jars are poured again. The containers are rolled up and turned over, left wrapped for two days, after which they are transferred to cool storage conditions.

Canned cucumbers turn out very tasty and aromatic if you follow our recipes. Cook and crunch with pleasure!