In today's episode, we continue the topic of preparing for the winter. Previously, we looked at . The cucumbers turned out crispy!
We decided to continue the topic and show you the simplest recipes for pickling cucumbers. And for those who find it difficult, we have prepared step-by-step photos and descriptions. We're sure you can do it!
How to pickle cucumbers for the winter in 1 liter jars with vinegar?
To pickle cucumbers according to this recipe you need to take:
- Cucumbers – 600 g
- Peppercorns - 5 pcs.
- Bay leaf - 2 pcs.
- Garlic - 2 cloves
- Vinegar 9% - 3 tbsp. l.
- Water - 1 l
- Sugar - 4 tbsp. l.
- Salt - 2 tbsp. l.
- Dill, currant leaves, cloves
We start by preparing all the ingredients and laying them out. Soak the cucumbers in cold water for 2 hours.
Now let's prepare the spices. We peel the garlic, wash the herbs, and then put it all on the bottom of the jar.
Now take the cucumbers and place them tightly in the jar. Now boil water and pour it over the cucumbers. We keep them in boiling water for 10 minutes, drain the water, boil again, pour in and keep for the same 10 minutes.
After this, pour the water into a saucepan, add salt, sugar and boil. As soon as the brine boils, pour it into the jars. Add vinegar and seal the jars with lids. After that, turn them upside down, cover with a towel and leave to cool.
As soon as the jars have cooled, put them away for storage.
Cold salting cucumbers
Cold pickling of cucumbers is good primarily for those who are taking on this task for the first time. Here you don’t have to roll up the jars, but cover them with plastic lids.
- cucumbers – 2 kg
- garlic – 6 cloves
- cold water – 1.5 liters
- salt – 3 tbsp. l.
- granulated sugar – 1 tbsp. l.
- horseradish leaves – 2 pcs.
- dill
We start by soaking the cucumbers in cold water for two hours. At this time, prepare the brine. Add salt and sugar to the water, boil it and let it cool.
Wash the greens and cut them coarsely. Peel the garlic and put it all at the bottom of the jar
Now we put cucumbers in jars and fill them with cold brine.
We close the jars with lids and put them in the refrigerator. After 12 hours, the cucumbers will become slightly salted, and then salted.
Pickling cucumbers with citric acid in a 3 liter jar
for a 3 liter jar we need:
- cucumbers - 2 kg
- horseradish leaf - 1 piece
- garlic - 4 cloves
- bay leaf - 2 pcs
- dill
brine for 1.5 liters of water:
- salt - 1.5 tbsp. l.
- sugar - 1.5 tbsp. l.
- citric acid - 1.5 tsp.
Wash the cucumbers well and cut off the ends on both sides. Place herbs, garlic, spices in a jar and pack the cucumbers tightly. Fill with bottled water and leave for 15 minutes. Then we drain it.
Prepare the marinade: add all the necessary ingredients to the water and boil. Then pour the hot brine into the jar and roll up the lid. Turn the jars over and leave to cool. After everything has cooled down, put it away for storage.
Salt cucumbers in their own juice
Wash the cucumbers for pickling, dry them, and peel the garlic. Choose large cucumbers and grate them.
Take a jar and put spices at the bottom. Dill, garlic, add a tablespoon of salt and add some grated cucumbers.
Add another layer of cucumbers, then grated again, again a layer of cucumbers and grated again - and so on until the very top.
Place grated cucumbers, a spoonful of salt, a clove of garlic on the very top and cover with a horseradish leaf.
Close the jar with a plastic lid and put it in the refrigerator.
How to salt cucumbers using simple salting (regular recipe)
This is a simple pickling recipe that is suitable for beginners.
Let's take the following ingredients:
- Cucumbers – 1.5 Kilograms
- Peppercorns - 4 pcs.
- Garlic - 3 cloves
- Horseradish leaves - 2-3 pcs.
- Dill
- Salt - 150 grams
We prepare everything necessary for pickling. Wash the cucumbers and cut off the ends on both sides.
Take a three-liter jar, put horseradish leaves on the bottom, you can also put currants. Next, add dill, garlic and pack the cucumbers tightly.
Pour a glass of salt on top and fill with cold water. Cover with a plastic lid and leave for a couple of days.
After this time, pour the brine into the pan, boil it and pour it back hot. Roll up the lid and set aside to cool.
That's it, our pickle is ready.
Even more recipes:
Hello, dear readers. Today we will look at different recipes for pickling cucumbers, both for the winter and for quick cooking in a hurry. Some of these recipes are already on our blog, but I’ll show them to you anyway. We will try to make this article a small encyclopedia that will help you decide on cucumber preparations. But we will start not with recipes, but with simple advice that I have heard since childhood from my parents, and which I have already learned from personal experience.
The content of the article:
1. Tips and secrets from a practitioner
cucumbers
The choice of cucumbers must be approached responsibly. The taste, appearance and duration of storage will depend on this. Not every cucumber is suitable for preparing for the winter.
Our parents always tried to cover the Nezhinsky cucumbers. But time does not stand still, and now you can already find dozens of varieties of cucumbers that are in no way inferior in taste and characteristics to the “Nezhinsky” variety.
The majority, including our parents, recommend using cucumbers with pimples, basing this on the experience of past generations. Such preparations last longer, taste better, and are crispier. But now pimples are no longer an indicator. More will depend on the variety and how the cucumbers are grown.
You should pay attention to the color of the pimples; the darker the end, the better. Salad cucumbers usually have white ends, as well as smooth skin.
Always soak cucumbers before canning or pickling. This will help to wash them better, make them elastic, and remove nitrates from the fruits. It is advisable to take fresh and seasonal (local) cucumbers. Especially if you are preparing for the winter. If soil remains on the fruits, then such cucumbers will not stand.
Before purchasing, ask if this variety of cucumbers can be pickled, and ask specifically about long-term storage. Most varieties are suitable for lightly salted cucumbers, but for winter storage they are much smaller.
Try cucumbers before buying. You need to try from the dark side, from the side of the stalk. They should not be bitter, maybe a little tart, and ideally a little sweet.
The size of the cucumbers doesn't matter much. Small fruits can be salted in jars, and large ones in barrels. If you are preparing lightly salted cucumbers, then take the same size; if for the winter, then you can use different sizes.
This recipe is more suitable for home dwellers or those who have a basement for storage. They taste almost the same as in jars.
- Cucumbers are your bucket
- Horseradish root and leaves - 2 - 3 roots
- Dill umbrellas - 3 - 5 pcs
- Cherry leaves - 4-5 pieces
- Currant leaves - 4-5 pieces
- Oak leaves - 4-5 pieces
- Garlic - 3 heads
- Salt - 10 tbsp. heaped spoons (for 5 liters of water about 300 - 350 g.)
Recipe:
1. First of all, prepare the ingredients. Soak the cucumbers for 2 hours. Peel the garlic. Wash all the greens. We usually threw it in the bowl with the cucumbers too. Pay special attention to the horseradish roots; there should be no soil left on them.
2. Place approximately 1/3 - 1/2 of all ingredients on the bottom. Lay out the cucumbers. Add the remaining ingredients between the cucumbers. Cover the cucumbers with horseradish leaves.
3. Dissolve salt in water and pour in cucumbers. The water should completely cover the cucumbers.
4. We send it to a cold place for storage.
Such cucumbers are ready no earlier than after 2 - 3 weeks. They can stand in a barrel or bucket until spring, sometimes even until the beginning of summer.
Cucumbers in a plastic bottle video
Lightly salted cucumbers
Sometimes you want delicious sour cucumbers, but you don’t have time to wait. These recipes for quick lightly salted cucumbers will help you with this. You can, of course, make them according to the recipe described above, I will not repeat it. But it takes a long time, but it could be faster.
Quick lightly salted cucumbers with mineral water
The ingredients are almost the same as for the winter, only with this recipe they will be ready the next day.
- 1 kg. young cucumbers
- 1 liter of mineral water
- 2 tbsp. small heaped tablespoons of salt
- 3-4 cloves of garlic
- dill umbrellas or a bunch of green dill
Preparation:
1. Let's start cooking as always by preparing the ingredients. Let's wash the dill, peel and cut the garlic into slices, wash the cucumbers (don't forget about soaking) and cut off their asses. For even quicker pickling, prick the cucumbers with a fork so that the brine penetrates under the skin faster, but this is only if you are in a hurry to try lightly salted cucumbers.
2. Place garlic and dill in a clean jar, with cucumbers on top.
3. Dissolve the salt in mineral water. To do this, we poured the water into a jar, but you can also pour it into a bottle. Pour water into a jar and leave at room temperature for one day.
4. After a day, put the cucumbers in the refrigerator. But they are the most delicious and lightly salted on the first day. Therefore, we usually guess when guests arrive, or when they want to eat delicious cucumbers.
You can see how we made them for the first time
This is one of the fastest recipes for making lightly salted cucumbers. It only takes one night for the cucumbers to be ready. Another advantage of this recipe is that it is prepared without water, so to speak dry pickling.
- Cucumbers - 1 kg.
- Garlic - 3 cloves
- Dill - one small bunch
- Salt - 1 teaspoon (large heap)
Recipe:
1. Wash the dill and cucumbers. We cut the cucumbers into 4 parts, cutting off the asses. Finely chop the dill. Peel and chop the garlic too. We did this on a cutting board, pressing it with a knife blade and chopping it into small pieces.
2. We put all this in a thick plastic bag. We tie the bag and shake everything well. We put it all in the refrigerator for 12 - 16 hours. It is advisable to shake the bag periodically, so the cucumbers will be ready faster and the salting will be more even.
3. After 12 - 16 hours, you can already try cucumbers, or even earlier. The results are very aromatic and tasty lightly salted cucumbers. We then transfer them to a plastic tray and put them in the refrigerator again.
What I like is the speed of preparation and the aromatic taste. Moreover, such cucumbers do not sour; they remain lightly salted even after 5 days.
You can see more description of the recipe
Or you can watch the video.
Pickled (sweet) cucumbers recipes for the winter
When you are already tired of ordinary sour cucumbers, you can always find an alternative. For example, not sour cucumbers, but sweet ones. As a rule, such preparations are made with vinegar and the method of hot pouring water.
Pickled cucumbers are crispy. Step-by-step recipe with photos
This is our favorite family recipe for sweet cucumbers. We got the recipe from our mother. In the 80s of the last century, sweet cucumbers became fashionable, and my parents tried many recipes then, and chose this one.
I will show the example of blanks in liter jars. It turns out to be very convenient and practical.
Ingredients for one jar:
- Cucumbers - how many will fit in the jar (preferably small cucumbers)
- 2 bay leaves,
- 2 cloves of garlic,
- 3-4 peppercorns,
- 1-2 allspice,
- 1 teaspoon mustard seeds,
- A few black currant leaves
- 6 tablespoons sugar,
- 6 tablespoons 9% vinegar,
- 3 teaspoons salt,
- Dill (small sprig with umbrella)
1. Soak the cucumbers for 2 hours, then wash and cut off the asses. Prepare dry ingredients. Peel the garlic. Wash the greens.
2. Chop the dill and currant leaves to make it easier to place in a jar. Add all the spices to clean jars and pack the cucumbers tightly.
3. Add salt, sugar, and then vinegar to the jar. If your salt or sugar does not spill out, then you can spill it with vinegar.
4. After this we can fill it with boiled water. I just recommend pouring it not only when it’s boiling, but when it’s cooled down a little, so that the top cucumbers remain nice and hard afterwards.
5. Cover the cucumbers with lids and place them in a saucepan with water. Boil for 15 minutes from the moment of boiling, then roll up.
Attention! The temperature difference between the jars and the pan should not be large, otherwise the jars will burst. Place a towel on the bottom of the pan to prevent the jars from bursting when boiling.
6. After rolling up, we send the jars to the bathhouse (we wrap them up). Place the jars on the lids, upside down. If you can see unmelted sugar at the bottom of the jar, stir the jar a little to dissolve. Leave until completely cool.
The results are very tasty, crispy and sweet and sour cucumbers. Our children love these cucumbers. We have these cucumbers in our apartment, and the taste doesn’t change in the second year. I don’t recommend it the third time, it becomes sour and the original taste changes.
Crispy pickled cucumbers for the winter video
The ancient Romans knew how to prepare pickled cucumbers, but the Russian inquisitive mind went further, and Nizhny Novgorod residents, for example, invented pickling cucumbers in pumpkin. How do you like this option? Pickled cucumbers have long become an original Russian product, in the preparation of which we undoubtedly have no equal, and the brine that accompanies them is also our Russian drink, the surest remedy for a well-known ailment.
To make pickles successful, you need to know a few simple rules:
- You need to choose cucumbers for pickling correctly: they must be small to fit in the jar. The selected cucumbers should not have any voids inside; choose strong, hard fruits with pimply skin. Before the cooking process, be sure to soak the cucumbers in cold water for 2-3 hours, maybe a little more. For better pickling, cut off the tails of the cucumbers and pierce them with a fork;
- The quality of water for pickling cucumbers is also incredibly important. It’s good if you have the opportunity to use clean water from a well, but if not, filter tap water, you can also use purchased bottled water. In any case, the cleaner the water, the better the result.
- The dishes used for pickling cucumbers must be perfectly clean. Wash glass jars thoroughly in soda or soap solution, rinse thoroughly, pour over boiling water and dry. You can also heat the jars, for example, in the oven, at a temperature of 100-110ºС. Be sure to boil metal lids, wipe them dry to remove any scale that has formed, and wash plastic lids thoroughly and pour boiling water over them before closing the jars.
- Pickled cucumbers are called pickled cucumbers because salt plays the most important role in their preparation. In order to prepare pickles for the winter, use regular rock salt; it is ideal for pickling cucumbers. Neither fine nor, God forbid, sea salt is suitable for our purposes - the cucumbers will become soft. The selected recipes will tell you how much salt you need per liter of water to prepare the brine. Typically the amount of salt varies from 40 to 60 grams.
- And finally, about all sorts of herbal seasonings. Some people like black or allspice, others prefer mustard seeds or cloves. The usual classic set of spices looks like this: peppercorns, dill umbrellas, horseradish and currant leaves. But you can go further and add, for example, basil, cumin, horseradish root, garlic, mustard, oak and cherry leaves. Place the spices on the bottom of the jars and between the cucumbers, and cover them with horseradish or currant leaves on top. A piece of oak bark added to all the other spices will make the fruit crispier.
There are two ways to prepare pickles for the winter: cold and hot.
The cold salting method is very simple. Place spices and cucumbers in prepared jars. Then stir the required amount of salt in cold water and pour the cucumbers with this brine. Cover the jars with nylon lids heated in hot water. In a month you will receive wonderful pickles, which need to be stored either in the refrigerator or in the cellar. Under no circumstances should you store cucumbers prepared in this way in a warm room; you will spoil the product - the cucumbers may simply explode.
Hot pickled cucumbers are prepared as follows: dissolve salt in boiling water, add dill, horseradish, a couple of currant and cherry leaves, let simmer for a few minutes and pour this brine over the cucumbers. Leave the jars simply covered with gauze for the number of days indicated in the recipe. After this, add brine and seal the jars with lids. By the way, to prevent the jars from exploding, add a few mustard seeds to the brine, and a few thin slices of horseradish placed under the lid will help protect the cucumbers from mold.
Well, that’s basically it. Theory, we know, is a good thing. Let's move on to practice, because for any housewife, the ability to pickle cucumbers is an indicator of her culinary skills.
Cold salting method. Recipe No. 1
Ingredients:
cucumbers,
currant, cherry and plum leaves,
dill umbrellas,
garlic cloves,
salt (1 heaped tablespoon for each jar), water.
Preparation:
Soak the cucumbers in cold water for 2 hours. Then place 2-3 cloves of garlic, dill leaves and umbrellas into clean 3 liter jars. Place the cucumbers tightly on top of the spices. Pour 1 tbsp into each jar. salt with topping, fill with cold boiled water and close with tight plastic lids. Turn the jars of cucumbers over several times to disperse the salt and place in a cool place. The brine will be cloudy at first, but then it will begin to lighten. Cucumbers prepared this way will be ready to eat in 2-3 weeks, and they can be stored for almost a year. A little liquid may leak out from under some lid, but you cannot open the jars and add brine. Just eat the cucumbers from this jar first.
Cold salting method. Recipe No. 2
Ingredients:
2 kg cucumbers,
2 dill umbrellas,
5 black currant leaves,
5 cherry leaves,
1 clove of garlic,
20 g horseradish root or leaves,
8 black peppercorns,
¼ cup salt,
2 tbsp. vodka,
1.5 liters of water.
Preparation:
Pour boiling water over the cucumbers and immediately plunge into ice water. Pack tightly into a 3 liter jar, topping with washed leaves, dill, garlic and pepper. Pour the prepared cold saline solution, add vodka and tightly close the jar with a plastic lid. Immediately place the prepared pickles in a cool place. The cucumbers turn out strong and green.
Hot salting method
Ingredients:
cucumbers,
salt,
sugar,
Bay leaf,
peppercorns,
lemon acid,
water.
Preparation:
Select cucumbers by size, soak in cold water for 2 hours, then place tightly in 3 liter sterilized jars. Boil water, carefully pour it over the cucumbers, cover with lids and leave for 15 minutes. When the time is up, drain the water. Boil another water, pour it over the cucumbers again and leave for the same time. Then pour the water into a saucepan, add sugar and salt at the rate of 2 tbsp. salt and 3-4 tbsp. sugar for 1 jar. Don’t let the amount of sugar confuse you; it makes the cucumbers crispy, but it doesn’t add any sweetness to the brine. Boil the brine. Pour ½ tsp into each jar. citric acid, pour boiling brine and seal with sterilized metal lids. Next, you can wrap the cucumbers for a day, or you can simply leave them to cool without wrapping, placing them in a dark place.
Pickled cucumbers with oak bark
Ingredients:
cucumbers,
currant leaves,
black peppercorns,
dill,
cherry leaves,
horseradish leaves and root,
garlic,
oak bark (sold at the pharmacy),
salt.
Preparation:
Place horseradish leaves, peeled and cut into pieces horseradish root, black peppercorns, currant and cherry leaves, dill and cut garlic cloves and 1 tsp each at the bottom of 3-liter jars. oak bark into each jar. Place the cucumbers tightly and place a horseradish leaf on top. To prepare the brine, dissolve salt in boiled cold water at the rate of 1 tbsp. salt with topping to 1 liter of water. Pour cold brine over the cucumbers and cover with plastic lids, dipping them in boiling water for a few minutes before closing. Store cucumbers in a cool place.
Pickled cucumbers “Scented”
Ingredients (for 3 liter jar):
2 kg cucumbers,
3-4 dill umbrellas,
2-3 bay leaves,
2-3 cloves of garlic,
1 horseradish root,
2 horseradish leaves,
2 cherry leaves,
3 sprigs each of celery, parsley and tarragon,
5 black peppercorns,
1 liter of water,
80 g salt.
Preparation:
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours, then rinse them with clean water. Place spices and cucumbers in layers at the bottom of the jar, place dill on top. Prepare the brine by dissolving the salt in cold water. Fill the cucumbers with brine to the very edge of the jar, cover with gauze and leave at room temperature for 2-3 days. After a white foam appears on the surface, drain the brine, boil well and pour it over the cucumbers again. Immediately cover with the prepared metal lid and roll up. Turn the jar upside down, wrap it carefully and leave until completely cool.
Country pickles
Ingredients:
cucumbers,
garlic,
horseradish leaf,
dill,
coarse salt.
Preparation:
Soak the cucumbers for 4-6 hours. Wash the jars well, put horseradish, dill, garlic and cucumbers in them. Fill the jars with cucumbers with filtered water. Place a horseradish leaf on the jars so that it covers the neck of the jar. Place 3 tbsp in gauze. heaped salt and tie a knot. The number of such nodules should match the number of jars of cucumbers. Place the knots on the horseradish leaves. The main thing is to make sure that the water touches the nodules, otherwise the salt will not dissolve. Place the jars on plates, as liquid will leak out during the fermentation process, and leave them like that for 3 days. After three days, remove the nodules, rinse well the dill and horseradish leaves that were on top, drain the brine and boil it, adding water, because some of it has leaked out. Pour the prepared brine over the cucumbers and close with tight nylon lids. Initially, the brine will be cloudy, but don’t worry, after a while it will become transparent, and a sediment will form at the bottom, which shouldn’t bother you either. Store pickles in a cool, dark place.
Pickled cucumbers in Russian
Ingredients:
3 kg cucumbers,
2 tbsp. salt (per 1 liter of water),
5 cloves of garlic (for 1 jar),
spices, aromatic leaves - to your taste.
Preparation:
Sort the cucumbers by size, wash them and place them in sterilized jars, layering with garlic, dill, cherry leaves, oak leaves, horseradish, currants, etc. Then pour the cooled brine of salt and water over the cucumbers in the jars. Cover the jars with saucers or plates and leave for 3-4 days. Then drain the brine from the jars. Boil a new brine, also adding 1 liter of water and 2 tbsp. l. salt. Pour boiling brine and immediately seal the jars with sterilized lids. The brine will not be transparent, this is necessary.
Pickled cucumbers with vodka
Ingredients (for a 3L jar):
cucumbers,
1.5 liters of water,
150 ml vodka,
3 tbsp. Sahara,
2 tbsp. salt,
2 cloves of garlic,
3 bay leaves,
dill stalk,
horseradish leaves.
Preparation:
Wash the cucumbers thoroughly and cut off the ends. Place spices and garlic at the bottom of the prepared jars and pack the cucumbers tightly. Dissolve salt and sugar in cold water, pour this solution over the cucumbers, then pour in vodka. Cover the jars with gauze and leave for 3-4 days at room temperature. Do not forget to regularly remove the resulting foam. On the 4th day, drain the brine, boil it for 5 minutes, pour it back into the jars and seal them with sterilized lids.
Pickled cucumbers with mustard
Ingredients:
cucumbers,
horseradish leaves,
dill umbrellas,
cherry leaves,
black currant leaves,
salt,
mustard (powder).
Preparation:
Wash the cucumbers well. Place the prepared greens into the pan, pack the cucumbers tightly and fill everything with brine (2 tablespoons of salt per 1 liter of boiled water). Place a wooden circle or large plate on top of the cucumbers, apply pressure and leave for 3 days. Remember to keep an eye on the cucumbers and skim off any foam. After three days, drain the brine and place the cucumbers and herbs in sterilized jars. Strain the brine, boil it, adding 1 liter of boiling water and 2 tbsp. salt. Fill the jars with brine, wait 10 minutes, drain again, boil, add 1-2 tbsp. dry mustard. Pour brine over the cucumbers for the last time and roll up the lids. Turn over and leave to cool without wrapping.
Pickled cucumbers with hot pepper
Ingredients:
5 kg cucumbers,
5 stalks of dill with umbrellas,
10 cloves of garlic,
8 horseradish leaves,
20 currant leaves,
8 bay leaves,
black peppercorns,
red hot pepper,
salt.
Preparation:
Select cucumbers of the same size for pickling, cut off the ends and place in a saucepan, add dill, garlic, currant leaves and fill with brine prepared at the rate of 2 tbsp. salt per 1 liter of water. Set the oppression and leave the cucumbers for two days. Then remove the spices, strain the brine, rinse the cucumbers and put them in sterilized jars along with fresh spices, adding bay leaves, horseradish leaves and red hot pepper (3-4 rings will be enough for a 1 liter jar). Boil the brine, fill the contents of the jars with boiling brine and seal them with prepared sterilized lids.
Pickled cucumbers in tomato juice
Ingredients (for 3 liter jar):
1.5 kg cucumbers,
1.5 liters of fresh tomato juice,
3 tbsp. salt,
50 g dill,
10 g tarragon,
6-8 cloves of garlic.
Preparation:
Prepare cucumbers, jars, herbs and garlic. Place peeled and chopped garlic cloves, dill and tarragon on the bottom of the jars. Place the cucumbers vertically on top. Squeeze the juice out of the tomatoes (about 1.5 liters of tomato juice goes into a 3 liter jar). Bring the juice to a boil, dissolve the salt in it and cool. Pour the cooled juice into the jars of cucumbers, cover with plastic lids, after holding them in hot water, and put them in a dark, cool place.
Happy preparations!
Larisa Shuftaykina
Canned cucumbers are not only tasty, but also very healthy! It would seem that what can you tell us about pickling cucumbers? But almost every housewife has her own tricks to make the preparations tastier, healthier, and store them easier and longer.
We present to you the most appetizing and delicious recipes for pickling cucumbers from the best housewives!
1. Canned cucumbers with red currants
Products:
1. Cucumbers - 600 gr.
2. Garlic - 2 cloves
3. Onions - 1 pc.
4. Red currants - 1.5 cups
5. Black pepper, peas - 3 pcs.
6. Cloves - 3 pcs.
7. Water - 1 liter
8. Sugar - 1 tbsp. spoon
9. Salt - 2.5 tbsp. spoons
How to prepare canned cucumbers with red currants:
Wash the cucumbers. Place spices at the bottom of the jar. Place the cucumbers vertically in jars. We clean the currants (0.5 cups) from the branches, sort them and wash them. Distribute the berries between the cucumbers. Pour hot brine over the cucumbers, immediately cover with lids and sterilize for 8-10 minutes. Then roll up the jars and wrap them. Brine. Bring the water to a boil, add salt and sugar, add red currants (1 cup).
2. Cucumbers in spicy tomato sauce
Wash the cucumbers and soak for 1-2 hours in cold water.
Products:
1. Cucumbers - 4.5 kg.
2. Garlic – 180 gr.
3. Tomato paste – 150 gr. (3 full tablespoons)
4. Sunflower oil – 250 ml.
5. Sugar – 150 gr.
6. Salt – 31 tbsp. spoons (you can add salt to taste while working)
7. Vinegar 6% - 150 ml.
8. Hot paprika – 1 teaspoon
9. Ground black pepper – 1 tbsp. spoon
How to cook cucumbers in spicy tomato sauce:
Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only lengthwise. Press the garlic through a press. Add all ingredients except vinegar. Place on moderate heat. After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet. Let the cucumbers simmer for another 15 minutes. Add vinegar. The total simmering time is 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. Place the cucumbers in prepared sterilized 0.5-liter jars. Pour in the sauce and sterilize for 25-30 minutes. Close the jars and turn over until they cool completely.
3. Cucumbers with apples (marinated and lightly salted)
Products:
for a 3 liter jar
1. Apples (sour) - 1-2 pcs.
2. Garlic - 3-4 cloves
3. Dill (umbrellas)
4. Cherry and currant leaves
5. Allspice peas - 12 pcs.
6. Cloves - 12 pcs.
7. Bay leaf - 4 pcs.
8. Sugar - 5 teaspoons
9. Salt - 4 teaspoons
10. Vinegar essence - 2 teaspoons
11. Cucumbers – 1.5 – 2 kg.
How to cook cucumbers with apples (marinated and lightly salted):
Cut the garlic into slices, wash the greens. Place washed cucumbers in clean jars, interspersing them with spices and apple slices (do not peel the peel). Fill the jar with boiling water and let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, then pour the brine into the pan again. Let's boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, fill it with boiling syrup and roll up the boiled lids. Turn the jars over and wrap them until they cool. Cucumbers are stored at room temperature or in a cool place.
Lightly salted cucumbers (hot method):
Place cucumbers with spices and apple slices in a deep container. In hot water (per 1 liter) dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cooled, then put in the refrigerator. The next day, the cucumbers are ready to eat.
4. Pickles for the winter
Products:
per 1 liter jar.
1. Cucumbers - how much will it take?
2. Dill umbrella - 1 pc.
3. Horseradish leaf - 1 pc.
4. Garlic - 5-6 cloves
5. Hot pepper - 3-4 rings
6. Bell pepper - 2 rings
7. Currant leaves - 2 pcs.
8. Coarse salt - 20 gr.
9. Acetyl (crush) - 1.5 tablets
How to prepare pickles for the winter:
Pour cold water over the cucumbers and leave for 4-6 hours. Prepare the jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. Place a horseradish leaf, a sprig of dill, and currant leaves at the bottom of the jar. Fill the jar tightly with cucumbers. Add the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain the water into the pan. Add 100 ml. boiled water. Let it boil. Pour salt and crushed acetyl into the jars. Pour boiling cucumber water over the cucumbers, one jar at a time. To the top. Close the jar immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and place in a pre-prepared “warmth”. Leave the pickled cucumbers for a day.
5. Pickled cucumbers with gooseberries
The recipe has been tested several times. There are never misfires. For several years I have been sealing cucumbers according to this recipe - the jars do not explode or become cloudy.
Products:
for four liter and three 700 gram jars
1. Small cucumbers - 4 kg.
2. Gooseberries - 0.5 kg.
3. Garlic - 1 head
4. Cherry leaf - 10 pcs.
5. Currant leaf - 5 pcs.
6. Large horseradish leaf - 1 pc.
7. Dill - 1 branch-stem with an umbrella
8. Black pepper - 10 peas
9. Carnation - 10 flowers
10. Small horseradish root - 1 pc.
11. Spring water - 3.5 liters
for marinade (per 1 liter of water):
1. Salt - 2 tbsp. spoons
2. Sugar - 3 tbsp. spoons
3. Vinegar 9% - 80 gr.
How to cook pickled cucumbers with gooseberries:
Wash the cucumbers thoroughly. Pour cold water over the cucumbers for 3-4 hours. Wash the greens and dry with napkins. Chop finely. Peel the garlic and horseradish root and also finely chop. Place everything in a bowl and mix well. Cut off the “butts” of the cucumbers. Sterilize jars. Place a tablespoon of mixture of herbs, garlic and horseradish in each jar. Place the cucumbers tightly, sprinkle a handful of washed gooseberries on top. Boil water, pour in cucumbers, heat for min. 15. Repeat again. Then add pepper, cloves, sugar, salt, and vinegar to the water drained from the cucumbers. Cook the marinade over low heat for min. 10-13. Fill the jars with marinade to the top so that even a little flows out. Boil the lids for 5 minutes. Roll up the jars, place the lids down, and wrap them very well. After a couple of days, turn the cucumbers over and keep them under the blanket for another two days.
6. Pickled cucumbers, sterilized without vinegar
A recipe for pickled cucumbers without vinegar allows you to make fragrant and crispy cucumbers for the winter.
Products:
1. Cucumbers – 1 kg.
2. Horseradish root – 50 gr.
3. Garlic – 1-3 cloves
4. Bay leaf - 1-2 pcs.
5. Oak leaves - 1 pc.
6. Cherry leaves - 1 pc.
7. Black currant leaves - 1 pc.
8. Mustard (grains) – 1-3 pcs.
9. Dill – 30-40 gr.
10. Dill (seeds) – 2-3 pcs.,
for brine:
1. Water – 1 liter
2. Salt – 2 tbsp. spoons
How to prepare pickled cucumbers, sterilized without vinegar:
The cucumbers are placed in jars, filled with brine, covered with lids and kept for 3-4 days at room temperature (for lactic fermentation). Then the brine is drained from the jars and boiled. Cucumbers are thoroughly washed in cold water. Place them in jars again, adding spices and spices for the aroma, density and fragility of the cucumbers. Pour boiling brine into the jars of cucumbers and sterilize at a temperature of 80-90°C: liter jars - 20 minutes, three-liter jars - 40 minutes.
7. Pickling cucumbers in jars - the simplest and most delicious recipe
Products:
1. Water – 1 liter
2. Salt – 50 gr.
3. Cucumbers – how much will it take?
4. Spices to taste
How to prepare pickled cucumbers in jars - the simplest and most delicious recipe:
A small amount of cucumbers can be pickled without pasteurization in glass jars. Fresh, preferably the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with a boiling (but it can also be cold - this is a cold way to pickle cucumbers) 5% salt solution (i.e. 50 grams of salt per 1 liter of water ).The jars are closed with tin lids, boiled in water, but not sealed, but placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and sealed using a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.
8. Pickled cucumbers and tomatoes (very simple and tasty recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Products:
for a three-liter jar:
1. Cucumbers – how much will it take?
2. Tomatoes – how much will it take?
3. Citric acid - 0.5 teaspoon
4. Salt – 70 gr.
5. Sugar – 1.5 tbsp. spoons
6. Bay leaf - to taste
7. Peppercorns - to taste
8. Onions - 2-3 pcs.
9. Garlic – 3-4 cloves
10. Sweet pepper – 2-3 pcs.
11. Leaves of cherry, currant, oak - 3-4 pcs.
12. Amaranth (shiritsa) – 1 sprig
How to cook pickled cucumbers and tomatoes (very simple and tasty recipe):
At the bottom of a dry steamed jar put dill, horseradish, 3-4 leaves of cherry, currant, oak, and a sprig of agaric (to make the cucumbers crunchy). Place cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 l) - be careful not to crack the jar. Immediately roll up, turn upside down and wrap until completely cool.
9. Secret recipe for awesome cucumbers “You’ll lick your fingers”
Products:
1. Cucumbers - 4 kg.
2. Parsley - 1 bunch
3. Sunflower oil - 1 cup (200 grams)
4. Table vinegar 9% - 1 glass
5. Salt - 80 gr.
6. Sugar - 1 glass
7. Ground black pepper - 1 dessert spoon
8. Garlic - 1 head
How to make a secret recipe for amazing finger-licking cucumbers:
4 kg of small cucumbers. Mine. You can trim the tails and noses slightly. Cut the larger cucumbers lengthwise into 4 pieces. Cut the smaller ones in half lengthwise. Place the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it to the cucumbers. Add a glass of sunflower oil, a glass of 9 percent table vinegar and 80 grams to the pan. salt (do not pour a 100-gram glass to the top onto your finger). Pour a glass of sugar and a dessert spoon of ground black pepper into the resulting marinade for cucumbers. Cut the head of garlic into slices and place in a saucepan. We wait 4-6 hours. During this time, the cucumbers will release juice - the pickling will take place in this mixture. We take sterilized 0.5 l. jars and fill them with cucumber pieces: place the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with the prepared lids and sterilize for 20-25 minutes. Take it out, roll it up tightly. Place the jars upside down, wrap them in towels until they cool completely.
10. Pickled cucumber salad
Products:
for a 0.5 liter jar
1. Cucumbers
2. Onions - 2-3 pcs.
3. Carrots - 1 pc.
4. Garlic - 1 clove
5. Dill seeds (dry) - 1 teaspoon
6. Bay leaf - 1-2 pcs.
7. Allspice - 2 peas
for marinade (for 8 0.5 liter jars)
1. Water - 1.5 liters
2. Salt - 75 gr.
3. Sugar - 150 gr.
4. Table vinegar - 1 glass
How to make pickled cucumber salad:
Cans 0.5 l. with lids must be sterilized first. Wash the cucumbers. We peel the onions, 2-3 medium onions and 1 carrot are used for each jar. Cut the cucumbers crosswise into centimeter slices. We also cut the onion into thin rings, and grate the carrots on a coarse grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so on up to the top of the jar we alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 grams in it. salt (about 3/4 of a 100-gram glass), 150 gr. sugar and finally pour in a glass of table vinegar. Fill the jars with boiling marinade, cover with lids and sterilize for 35 minutes. at a low boil. We take it out, roll it tightly, you can turn it over, but if you want to maintain a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover the pickled salad and let it cool until the next day.
11. Lightly salted cucumbers with vodka
Products:
1. Cucumbers
2. Horseradish leaves
3. Cherry leaves
4. Currant leaves
5. Bay leaf
6. Dill umbrellas
7. Black peppercorns
8. Vodka - 50 ml.
9. Salt - 2 tbsp. spoons
How to prepare lightly salted cucumbers with vodka:
Wash the cucumbers thoroughly and cut off the ends on both sides. Wash all the greens and place them in a saucepan, add peppercorns and place cucumbers on top. Prepare the brine at the rate of 2 tablespoons of salt and 50 ml. vodka per 1 liter of water. Pour cold brine over the cucumbers, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.
12. Lightly salted cucumbers “Spicy”
Products:
1. Small cucumbers - 1 kg.
2. Garlic - 4-5 cloves
3. Hot pepper pod - 1/2 pcs.
4. Large bunch of dill
5. Coarse salt - 6 tbsp. spoons
How to prepare lightly salted cucumbers “Spicy”:
Take young and elastic cucumbers, rinse. Cut off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. Place 2/3 of the total amount of dill and thinly sliced garlic at the bottom of the jar. Then place the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Place salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. In a few minutes. drain the water, bring to a boil and pour the resulting salt solution over the cucumbers again. Cover the jar with a saucer, on which place a small weight, for example, a small jar of water. Leave the cucumbers at room temperature for 2 days.
13. Summer salad for the winter
Products:
1. Dill, parsley
2. Garlic
3. Sweet pepper
4. Onion
5. Tomatoes
6. Cucumbers
7. Vinegar 9%
8. Salt, sugar
9. Allspice, cloves, bay leaf, allspice
How to prepare a summer salad for the winter:
In a sterile jar (I have 1 liter), put 3-4 sprigs of dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a ring of hot pepper, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips ( I always take either yellow or orange pepper for a variety of colors), then cut cucumbers, but not thinly, and tomatoes (it is advisable to take strong, fleshy, well-brown tomatoes so that they do not become limp and turn into mush). When adding vegetables, compact them a little. Then put 4-5 pcs on top. allspice, 2 cloves, 2-3 bay leaves. Prepare the brine: for 2 liters of water, 0.5 cups (250 grams) of sugar, 3 level tablespoons of salt; when it boils, pour in 150 grams. vinegar 9% and immediately pour the brine into the jars (this brine is enough for 4-5 liter jars). Then sterilize the jars for 7-8 minutes. from the moment of boiling and immediately roll up.
In winter, when serving, pour the brine into a separate bowl, place the vegetables (without spices) in a salad bowl and pour over vegetable oil to taste.
14. Grandma Sonya’s pickled assortment
Products:
for 3 l. jar
marinade:
1. Salt - 2 tbsp. spoons
2. Sugar - 6 tbsp. spoons
3. Vinegar 9% - 100 gr.
How to prepare Grandma Sonya's marinated assortment:
At the bottom of the jar we put a grape leaf, 1 leaf of red. currants, 1 black leaf currants, a bunch of dill along with the inflorescence, 2 laurel. leaf, horseradish root (the size of an index finger), 1 pod of hot pepper, 10 black peas. pepper, 2 cloves of garlic. We put vegetables in a jar (anything - cucumbers, tomatoes, onions, sweet bell peppers, cauliflower, white cabbage).
Pour 1150 ml into each jar. boiling water (1 liter 150 ml.). Let it sit for half an hour. Then pour all the water from the jars into a large saucepan (or two), add salt, sugar, vinegar, boil for 2-3 minutes. Now pour the marinade back into the jars, close the lids, turn them upside down and wrap them in a warm blanket.
“Super Chef” wishes you bon appetit!
Pickled cucumbers are rightfully considered an integral part of the menu in the winter season. Preserving vegetables in this way helps preserve their beneficial properties, due to which the product has a high value. Let's look at the important aspects in order.
- To ensure high-quality pickles, use only young fruits. The so-called “picks” are considered smaller in size - green cucumbers about 5 cm long. Next to them are gherkins, their length is about 7 cm. The best option for pickling would be fruits 10-12 cm long. In practice, experienced housewives canned large-sized vegetables , but they take up a lot of space, and you’re not supposed to cut them lengthwise.
- You can often find canned cucumbers that can be pickled together with oak, black currant or cherry leaves. Due to the tannin content in the listed plants, cucumbers retain their structure, remaining crunchy and dense throughout the entire storage period.
- If you are focusing on the variety of cucumbers for pickling, give preference to “Ryabchik”, “Vyaznikovsky”, “Dolzhik”, “Nezhinsky”, “Borshchagovsky”. In cases where you decide to can vegetables for future use, choose only those fruits that grow in open ground. Greenhouse cucumbers, in turn, are tasteless and watery; they are absolutely not suitable for pickling.
- If, after sorting through the fruits, you have not weeded out the extra ones (wilted, large in size), add granulated sugar to the brine at the rate of 1.5-2% for the entire jar. A similar move must be made to speed up the fermentation process, which will prevent the cucumbers from becoming soggy. As a rule, small vegetables (5-10 cm) are salted in a 6-7% solution, while larger fruits are preserved in an 8-9% solution.
- Since cucumbers do not have a pronounced aroma and taste, they must be salted in combination with seasonings and herbs. Such a move will add richness to the fruits, due to which the latter will not seem insipid. Depending on your personal preferences, choose a bouquet of spices yourself, focusing on the taste preferences of your household. The most popular and proven seasonings are coriander, garlic, parsley, allspice (peas), dill, celery, tarragon, horseradish, and savory.
- The taste of canned cucumbers directly depends on salt. If you use old or stale products, the granules may not dissolve in water. The crystals, in turn, will begin to creak on the teeth, spoiling the impression of using the product. The cucumbers will be covered with a white coating similar in consistency to mold.
- cucumbers (length 5-7 cm) - 2.3 kg.
- crushed sea salt - 160 gr.
- sugar (preferably beetroot) - 155 gr.
- citric acid - 2 sachets (about 22-25 g.)
- purified drinking water - 3.2 l.
- allspice - 8 peas
- garlic - 8 cloves
- horseradish leaves, currant leaves
- parsley dill
- Sort through the cucumbers, sort them by size and degree of ripeness, and wash thoroughly with a foam sponge. Fill a large bowl with cold running water and place the fruits there for 3-4 hours. After this, take ice-cold (preferably melted) water into another container and place the cucumbers into it.
- At this time, start processing the greens. Wash the dill, parsley, currant and horseradish leaves to remove all dust and foreign microorganisms. Place the listed ingredients on a towel or napkin and dry thoroughly.
- Sterilize the jars with soda by boiling them in a saucepan for 5-7 minutes. At the end of the period, dry and leave to ventilate at room temperature to evaporate excess moisture.
- Place the washed greens on the bottom of a sterilized jar and begin preparing the brine. Mix sea salt, granulated sugar (both beet and cane sugar), and citric acid powder into one bulk mixture. Pour filtered water into the mixture, place the pan on the stove and bring to a boil.
- When the granules are completely dissolved, turn off the burner, wait 10 minutes, then turn it on again. Boil for another quarter of an hour, then remove from the stove and cool slightly. Place chopped parsley and dill on the bottom of the jar, and add currant and oak leaves here. Peel the garlic and cut the cloves into 2 equal parts and place in a container.
- Lay out the cucumbers, arranging them in a convenient way (vertically, horizontally, diagonally), pour the resulting brine over the fruits, let it brew for 10 minutes with the lid open, then roll up and turn the jars upside down. Cover with a towel and cool to room temperature. Place in a cellar or basement for at least 1 month.
- fresh cucumbers (length about 7-10 cm) - 1.7 kg.
- fresh dill - 1 bunch
- dill (seeds) - 35 gr.
- horseradish root - 4-6 gr.
- wild garlic - 2 stems
- hot pepper - 3 gr.
- fine table salt - 155 gr.
- purified water - 2 l.
- Sort the cucumbers by size, shape and variety, wash them under cold water, and place them on a towel to dry completely. Pour running water into a bowl, add ice cubes, place the fruits there for 6 hours.
- While soaking is taking place, begin sterilizing the jars. To begin, place each of them in a saucepan, add water and boil. After this, wipe dry and leave until the moisture evaporates. When the soaking time has passed, remove the fruits and cut off the “butts”, wash them well with a kitchen sponge to remove bacteria.
- Take an enamel pan, pour salt (table salt, not sea salt) into it, add filtered water. Place on the stove and boil until the granules dissolve completely. After this, pass the pre-cooled brine through 3 layers of gauze.
- Peel the horseradish root, wash and chop the dill. Place cucumbers at the bottom of the jar, alternately place them with spices (wild garlic, pepper, horseradish, seeds and a bunch of dill).
- Pour the brine into the container, place the pressing wheel and press. Take the jar to a warm place for 1 week to start and indicate lactic acid fermentation. After the specified period, remove the resulting foam, film and mold, add more brine.
- After updating the composition, take the container to a dark and cool place, the fruits should be thoroughly salted. At the same time, do not forget to remove moldy formations and wash the oppression every day.
- After about 1 week of pickling, remove the cucumbers from the jar and wash them in cold filtered (!) water. Now place in new (sterile) containers, fill with the brine in which the preliminary preservation was carried out (first pass it through a cotton-gauze filter).
- Once all the cucumbers and spices are in place, close the jars with clean lids. Pour room temperature water into a wide saucepan, place the jar/jars in it, and place on the stove. To prevent the glass container from cracking, it is recommended to place a block of wood or a piece of cloth on the bottom of the pan.
- When the mixture begins to boil, note the time, after half an hour, remove the cucumbers from the stove, seal the jars with tin lids. Turn the containers upside down, cool, then take them to a cool room for long-term storage.
- short-fruited cucumbers - 1.8 kg.
- fresh dill - 1 bunch
- garlic - 5 cloves
- red pepper (ground) - 2 gr.
- horseradish root - 5 gr.
- black currant (leaves or fruits) - 5/10 gr., respectively
- tarragon (leaves) - 4 gr.
- fine sea salt - 160 gr.
- drinking water - 2.3-2.5 l.
- Pour sea salt into a thick-walled saucepan, add water, place the container over medium heat and bring the mixture to a boil. When the first bubbles appear, reduce the power, simmer the mixture until the crystals are completely dissolved, then remove from the stove and cool. Pass the resulting brine through a gauze cloth folded in several layers, wait 1 hour.
- Sort through the cucumbers, leave specimens about 9-10 cm long for preservation. Wash them under the tap, then place them in a basin and soak in ice water (the soaking time is about 3-5 hours). After the specified period, wash the fruits again and cut off the “butts”.
- Peel and chop the dill into medium sprigs, cut the garlic cloves into 2 equal parts. Place the spices at the bottom of the container, add ground red pepper, currant berries or leaves, horseradish, and tarragon.
- Place the cucumbers vertically throughout the entire cavity of the jar, pour in the saline solution, and close with a nylon lid. Take the containers to a warm place for 2 weeks, wait until fermentation is complete.
- Remove the film and mold, add brine to the top, step back 3-4 cm from the neck. Place the jars in a saucepan, add water, boil for about a quarter of an hour with the lid open. After this, immediately roll up, turn the vessel upside down, and cool. Place it in a basement or cellar for 2 months.
- tomatoes - 10 pcs. medium size
- cucumbers - 0.7 kg.
- crushed table salt - 40 gr.
- granulated sugar - 110 gr.
- horseradish leaves - 5 pcs.
- dill - 0.5 bunch
- parsley - 0.5 bunch
- hot pepper - 1 pod
- garlic - 0.5 heads
- bay leaf - 3 pcs.
- currant leaf - 5 pcs.
- sweet cloves - 4 stars
- black pepper (peas) - 5 pcs.
- Wash the tomatoes with cold water, wipe them with a kitchen sponge, and dry them with a towel. Pass through a meat grinder, first removing the peel. Place the resulting porridge in a thick-bottomed saucepan, place on the stove, and simmer (do not boil) over low heat for about half an hour.
- Prepare the jars: wash them with soda, then boil for 7 minutes, dry. Soak the cucumbers in a bowl of ice, preferably melted water, and leave for 5 hours. After this period, cut off the ends and wipe with a towel.
- Wash the dill, parsley, horseradish and currant leaves, peel and chop the garlic into slices. Place the greens at the bottom of a sterile jar, add cloves, peppercorns, hot peppers, and bay leaves.
- Mix tomato juice with granulated sugar and salt, wait until the crystals are completely dissolved. Pour the resulting mixture mixed with boiling water in a 2:1 ratio over the cucumbers. Place the jars in a saucepan and place on the stove, boil for 10 minutes. Next, screw the containers with a tin lid, cool and transfer for long-term storage.
Like any other business, canning cucumbers has a number of features that must be taken into account. The main rule that you should pay attention to is the correct preparation of the brine, which sets the tone for the entire dish.
Video: step-by-step recipe for pickled cucumbers for the winter
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