Sealing cucumbers. Winter sunsets. various cucumber recipes for the winter

In my family, preparing cucumbers for the winter is a delicious tradition that is passed down from generation to generation. It seems like yesterday, when I was still a little girl, I helped my mother pickle cucumbers in jars and cut cucumbers to make cucumber salads for the winter, and today I myself collect recipes for winter preparations from cucumbers and make various delicious preparations from cucumbers for the winter for your family.

Crispy, aromatic, large and small, spicy and not so spicy, in a salad or with tomatoes - they will always have a place on our table.

I carefully keep “Soviet” recipes for preparations from my mother and grandmother, and collect modern methods preparing cucumbers so that later you can pass them on to your daughter.

Dear friends, if you are looking for proven and tasty recipes for preparing cucumbers, I suggest using my selection. I really hope that you will like the recipes, and I also look forward to your comments and feedback on the recipes. So, meet winter preparations from cucumbers - recipes with photos are at your service!

Cucumbers with chili ketchup

There are quite a few recipes for preparing cucumbers for the winter, each of them is good in its own way. And I want to introduce you to one of them - a recipe for cucumbers with chili ketchup. What I like about it is its simplicity and speed of preparation, as well as minimum quantity starting ingredients. But despite this, cucumbers marinated with chili ketchup turn out very tasty, crispy and beautiful. How to cook, see.

Assorted cucumbers and tomatoes for the winter

The highlight of this assorted vegetables for the winter - in an excellent marinade, which is what makes cucumbers, tomatoes, and peppers very tasty. The recipe itself is simple and involves sterilizing jars of assorted pickles for the winter. How to prepare assorted cucumbers and tomatoes for the winter, look.

Hot pickled cucumbers for the winter

The taste of cucumbers salted hot for the winter is the same as that of. The only caveat is that the brine is brought to a boil before being poured into jars. This version of pickled cucumbers is suitable for city residents who do not have the opportunity to store the preparations in cellars: they can be left in the apartment for the winter, just put away from sun rays and heat sources (such as batteries). And one more thing - these cucumbers are prepared for the winter using a hot method without vinegar - I know that this is important for many. How to cook, see

Pickled cucumbers for the winter in liter jars without vinegar

I make this preparation every year, our family loves it very much. Pickled cucumbers in liter jars are especially tasty, crispy and aromatic. The peculiarity of this snack is that it is prepared without vinegar, with the addition citric acid and a mug of lemon. Spices and herbs make pickled cucumbers per 1 liter jar especially spicy, with a delicate spicy taste. Step by step recipe with photo .

Cucumber lecho for the winter (without sterilization)

How to prepare lecho from cucumbers for the winter, you can look .

Georgian cucumbers: tasty and spicy salad for the winter

You can see how to cook Georgian cucumbers for the winter .

Cucumber and bell pepper salad for the winter

Cucumber salad recipe bell pepper for the winter, maybe look .

Canned cucumbers without sterilization (triple filling)

How to prepare canned cucumbers without sterilization with triple fill, you can see .

Pickled cucumbers with tomato paste for the winter

Today I want to show you a recipe - cucumbers in tomato sauce. This preparation turns out very beautiful - bright, rich colors will remind you of warm summer days cold winter and will delight you with richness and cheerfulness. As for the taste of these cucumbers in tomato sauce for the winter, I’m sure it will also make the most pleasant impression on you. Recipe for pickled cucumbers with tomato paste, you can look .

Korean cucumbers for the winter

If you are looking for interesting and unusual blanks for the winter from cucumbers, be sure to take a closer look at the recipe for Korean cucumbers. You can familiarize yourself with the recipe for Korean cucumbers for the winter .

Delicious family-style pickled cucumbers

How to prepare delicious pickled cucumbers “family style” look.

Pickles: my grandmother's recipe (cold method)

Classic preparations for the winter from cucumbers are always on my canning list. And pickles take first place. How to prepare cold pickled cucumbers (my grandmother's recipe from step by step photos), I wrote .

If you are looking interesting recipe cucumber salad for the winter in jars, then be sure to pay attention to this preservation. Garlic and pepper add a special piquancy to this winter cucumber salad; these are the spices that make cucumbers so tasty!

What I also like about this recipe is that it is a cucumber salad for the winter in slices, and not in circles, for example. With such large cuts, cucumbers have a brighter, richer taste and look very appetizing. How to prepare cucumber salad for the winter “Spicy”, you can look .

This recipe for cucumbers does not require long-term sterilization; you just need to sterilize and prepare the jars in advance. The end result is delicious, piquant, crispy cucumbers with the aroma of summer herbs, garlic, and spices. …

One mother shared this recipe for pickled cucumbers with citric acid with me at the playground. She and I talked about baby food, and she said that she specially preserves cucumbers with citric acid without vinegar for the child. Recipe .

Cucumbers in adjika for the winter

Incredible, tasty, piquant, colorful... you can choose adjectives for this cucumber salad for a long time. Cucumbers in adjika turn out crispy, and even in delicious sauce- with potatoes in winter, or with meat dishes flies away at once. Recipe .

Cucumbers in their own juice: a cold recipe for the winter

Cucumber preparations for the winter are not only salads, but also classic pickled cucumbers! I suggest you try cucumbers in own juice. You probably want to know how cucumbers turn out in their own juice? I can assure you that cucumbers taste excellent! A bit likepickles according to my grandmother's recipe, but with more rich taste, crispy, moderately salty, with distinct notes aromatic herbs. Recipe .

Harvesting cucumbers for the winter begins at the end of June and lasts until the end of August, and recipes for cucumbers for the winter amaze with their variety of methods and types of preparation. But in my personal canning practice, I prefer to use proven cucumber preparations, which I have at least tried before, or I create recipes for winter preparations from cucumbers myself.

Successful cucumber recipes (delicious and simple blanks for the winter) I publish on the site, and everything that didn’t work out (this rarely happens) remains behind the scenes. Therefore, dear friends, if you choose any recipe for cucumbers for the winter presented on the site

The best recipes for cucumbers in jars for the winter

4 (80%) 2 votes

Preparing cucumbers for the winter has been a long-standing tradition in our area. Crispy, juicy, they can decorate any table, go well with various side dishes and appeal to everyone, regardless of age.

In the recipe below for the winter, the number of components is calculated for one three-liter jar, or three one-liter jars. The total water calculation is approximately 1.5 liters. Containers and lids should be subjected to a sterilization procedure.

Components:

2 kg. cucumbers;
1 g spices;
1 dessert l. vinegar essence;
2 tbsp. l. salt;
2 tbsp. l. Sahara.

Wash the cucumbers and trim the ends, pour cold water for three to four hours. Process and dry the jars, place currant and cherry leaves (two or three leaves each) on the bottom, add dill and sprinkle with spices intended for canning (a handful). This could be coriander, mustard or another seasoning that matches the taste. Place vegetables in a container and fill it with boiling water. A liter jar - for 2 minutes, a 3-liter jar - for 5 minutes. Pour water from the containers into a saucepan, pour in sugar and salt, boil, pour in a little vinegar essence. Preferably one dessert spoon. Fill the cucumbers with brine, screw on the treated lids and place them on the surface.

Recipe for cucumbers for the winter without sterilization with vinegar “Like lightly salted”

Calculation for a three liter jar:

cucumbers - as many as will fit;
1.5 l. water;
2 tbsp. l. salt;
3 tbsp. l. Sahara;
spices and herbs;
4-5 cloves of garlic;
a few currant and/or cherry leaves;
10 black peppercorns;
4-5 buds of cloves;
a small piece of cinnamon;
2-3 dill umbrellas;
several horseradish leaves, chopped into large pieces;
a small branch of tarragon;
1 tbsp. l. 9% vinegar, or 1 tsp. vinegar essence.

Rinse the cucumbers and soak them in water for several (2.5-3) hours. The water needs to be changed 2-3 times. Place one third of the herbs and spices in the jars. Place the vegetables vertically in the jars, occasionally sprinkling them with spices. The container with cucumbers should be filled with water three times: with boiled brine (water + salt + sugar); after they have stood for three minutes, drain the marinade and boil it again. Refill for one minute. Drain the marinade again and boil. Fill the container for the third and final time. If there is not enough marinade left, you can add boiled water. Pour in vinegar. With help metal lids roll up three- liter jars and place the lids down. It is advisable to wrap it before cooling. So preservation for the winter can be stored at room temperature out of reach sunlight place.

Cucumbers with mustard under a nylon lid

The recipe for the winter is designed for a 3 liter jar.

Components :

the most suitable cucumbers in size;
horseradish (leaf as old as possible);
about ten currant leaves;
2-3 (depending on size) oak leaves;
a few cherry leaves;
peppercorns;
4 cloves of garlic.
dill.

Place the above ingredients on the bottom of the jars, then place the vegetables there vertically. Place some more leaves on top. Fill the container with cold water for the first time. Drain the water, then dissolve about 100 g of salt in it, and fill the jar with vegetables a second time. Sprinkle 1 tbsp. l. mustard. Leave in this state until the brine begins to become cloudy. When it becomes cloudy, drain and boil. Afterwards, let the water cool slightly and pour the cucumbers with this brine again. If necessary, water can be added without adding salt. Add a little more dry mustard, cover with a plastic (nylon) lid and store in a cool place.

Cooked according to this recipe cucumbers retain their hardness and crunchiness and do not grow moldy.

Pickles in jars “Czech style”

At the bottom of a 3 liter jar. lay down:

black peppercorns;
allspice;
4-5 cloves of garlic;
dill;
currant and cherry leaves;
horseradish rhizomes;
4-5 bay leaves.

Grate the carrots and cut the onion into rings. Sprinkle each layer of cucumbers placed in containers with grated carrots and onions. Carrot lovers are advised to add a little more, this will have a positive effect on the taste (approximately 2 onions and a few large carrots). Add Art. l. vinegar essence and pour boiled brine.

How to prepare pickle for cucumbers:

Dissolve 2 tbsp in one liter of water. l. sugar and 1 tbsp. l. salt, boil. 3 liter jar. provides approximately 1.5 liters. brine.

Cover with boiled lids and sterilize for 10 minutes after the water boils, roll up. As you can see, the recipe is very simple.

Cucumbers in tomato sauce

The recipe for the winter uses:

tomatoes - 2 kg;
cucumbers - 2 kg;
vegetable oil - 1 tbsp.;
granulated sugar - 300 g;
salt - 2 tbsp. l.;
acetic acid - 2 tsp.

Chop the tomatoes and simmer on low heat for about 30 minutes. Place the cucumbers, also cut into slices, with the tomatoes and leave on the fire for another 30 minutes. About 5 minutes before final readiness, sprinkle with sugar and salt, add oil and vinegar. Sort into pre-prepared containers ready mixture and roll up.

Recipe with horseradish for a liter jar “Snack cucumbers”

Prepare and wash vegetables, horseradish leaves, as well as containers and lids. Trim the ends of the cucumbers. Line the bottom of the jars with dill and garlic. Next step: wrap each fruit separately in a horseradish leaf. Fill the jars with brine (brine: 1 liter of water, 50 g of salt, 25 g of sugar). Close. During the storage period, it may appear at the bottom white precipitate. This is normal and does not change the taste of the canned food. It is only recommended not to shake the container before opening and using.

Store preferably in the refrigerator, under a regular plastic lid. The brine will not become cloudy and will remain clear. In this way, you can prepare cucumbers of any size; they turn out crispy and with a characteristic taste, which is acquired thanks to horseradish.

Pickled cucumbers, recipe with citric acid

The components are given per liter jar:

dill (umbrellas) - 2 pcs.;
mustard beans - 1 tsp;
cherry leaves - 2 pcs.;
Bay leaf- 1 PC.;
garlic - 3 cloves;
peppercorns - 6-8 pcs.;
citric acid - 1 tsp;

water - 1 l.
coarse salt - 2 tbsp. l.
granulated sugar - 2 tbsp. l.

Place dill in a pre-prepared container, sprinkle with mustard, then add bay leaf and cherry leaves. Sprinkle with peppercorns. Soak the cucumbers in water for an hour, trim the ends from the thicker side. Place the vegetables in containers so that the first layer is vertical, uncut side up, and subsequent layers of cucumbers are horizontal. Fill the jars with boiling water and leave for 15 minutes. Next, pour the water into a separate container (it turns out to be a liter), sprinkle with salt and sugar, and then put it on the fire until it boils. Fill the jars with brine and add a little citric acid to each. Roll up. To distribute the citric acid evenly, roll the container over the floor or table, but be extremely careful. Leave the canning upside down to cool in a dark, dry place.

An integral attribute of any feast are salted crispy cucumbers. There are a huge variety of recipes for pickling green vegetables for the winter. Especially popular: spicy, with gooseberries, mustard seeds, etc. Unfortunately, with all the variety of ways to get pickles with unique taste, aroma and, most importantly, crunch, not every housewife will succeed.

How to roll cucumbers to make them crispy? Despite its apparent simplicity, this procedure has many subtleties and “pitfalls” that many neglect. The crunch and elasticity of the popular Russian snack largely depends on correct selection vegetables Let's look at cooking tricks of this dish more details.

How to choose cucumbers for rolling?

The fruit must be freshly picked, strong and juicy. Sluggish and soft varieties after processing they will not give the expected crunch. Some varieties will not tolerate long-term storage.

Agronomists divide all varieties suitable for growing into the following types:

salad;
pickling;
universal.

It is not difficult to guess that the former are intended exclusively for use in fresh. Their thick peel does not allow marinade to pass through easily. In the case of universal ones, it is clear that they are suitable for any purpose - both pickling and adding to salads. And only the pickling variety will give you the long-awaited crunch and unsurpassed taste. “Nezhinsky” was recognized as the best seaming species.

Characteristic differences

It is convenient to distinguish fruits from each other by appearance. The salad variety has an elongated shape and light spikes (the universal and pickling varieties have dark spikes). In cucumbers, ideal for pickling, the skin can be peeled off without applying force - just light pressure from your nail. The best candidates for canning are smooth, oblong fruits without deformations, damage, or uncharacteristic spots.

When discussing how to properly make cucumbers crispy for the winter, you need to sort them by size:

Pickles are the smallest, up to 3-5 centimeters.
Gherkins are medium-sized, reaching 9 centimeters in length.
Zelentsy are large (9-14 centimeters).

For each group developed own ways how to roll up crispy and sweet cucumbers. IN classic version ideal for use in winter period Vegetables ranging in size from 7 to 12 centimeters are considered to be vegetables.

When starting pickling, you need to decide on a container for storing the product. If you plan to pickle without twisting, you will have to stock up on 3-liter glass jars and 10-liter enameled buckets.

Modern housewives use jars of different sizes from half a liter to 3 liters for pickling cucumbers.

Should you use plastic utensils? Barrels and containers made of universal material will come to the rescue if you don’t have a standard type of container on hand. Plastic barrels will make up a worthy alternative oak. They are not that expensive and do not spoil the taste of the main product.

An ordinary recipe for crispy cucumbers

The described recipe for how to roll up crispy cucumbers for the winter cannot be called ordinary. It was not copied from a culinary reference book or borrowed from a chef's master class fashionable restaurant. Its author is a simple village grandmother who grows cucumbers in her own garden and responsibly rolls them for a large family.

Preparing Ingredients

The most delicious cucumbers- grown with one's own hands on a personal plot. Market ones will also do. In order to arrange vegetables in jars as compactly as possible, the bulk of them should have the average size and only 25-30% small ones to fill the top of the container.

Green fruits are soaked in a basin for 30-45 minutes and rinsed several times under running water.

How to roll cucumbers to make them crispy? Choose the right greens! According to the recipe you will need (per 1 jar):

Cherry leaves - 5 pieces.
Dill umbrella - 2 pieces.
Garlic - 4 large cloves.
Horseradish leaf - 1 piece.
Horseradish root - 2-3 shavings.

The main ingredient responsible for that crunch is oak leaves. It is unlikely that you will be able to buy them on the market, so you will have to look for them yourself. This one green component will give cucumbers a unique crunch and prevent them from becoming limp during long-term storage.

Preparing the brine

Taste finished product largely depends on the quality of the brine. Place a bunch of cherry branches, dill stems and horseradish leaves into a saucepan with cold water. When the water boils, add 2 tablespoons of salt and half as much sugar (per liter of water). Finish with 25 grams of ground red pepper. The brine should boil for a quarter of an hour. Place a pot of clean water nearby and bring to a boil.

Filling cans

To roll crispy cucumbers into a 3-liter jar, it is not necessary to sterilize it. Enough to process hot water, pay special attention to the neck. When the containers are dry, the bouquet of spices discussed above is placed on the bottom. Next, the jar is tightly filled with cucumbers. In order to fit more vegetables, large fruits are placed vertically at the bottom, and small ones closer to the neck.

Now the jar of cucumbers needs to be filled with boiling water for 10 minutes. This is a kind of sterilization of both the container and the products inside it. Guaranteed to get rid of germs.

Drain the water, add hot peppercorns - 5-8 pieces, 2 aspirin tablets, table vinegar- 40 grams per jar. Such natural preservatives will help vegetables preserve long time without loss of taste characteristics.

The next step in preparing crispy cucumbers for the winter is pouring brine. Tighten the jars, leave them in a dark place, wait until they cool completely. First turn it upside down and cover with a warm blanket. Store the finished snack in a place protected from sunlight. A cellar, pantry, etc. are perfect.

Cold pickling with vodka

The original way of pickling cucumbers to achieve an appetizing crunch involves using fresh, strong, small-sized fruits.

Additional Ingredients:

Brine - 2 tablespoons of table salt per liter of clean water.
Cherry leaves - 2 pieces per liter.
Umbrella of dill - 1 piece per liter.
Celery stalk - 1 piece per liter.
Greens of thyme, tarragon - a couple of sprigs per liter.
Vodka (40%) - 2 tablespoons per liter.

How to pickle cucumbers so they are crispy? First of all, take care of the quality of the water. If it goes through several levels of purification, boiling is not required. Dissolve salt.

Wash the vegetables thoroughly and place on a paper towel to drain excess liquid. Place spices at the bottom of the jars, previously washed and dried. Cucumbers are laid out on them, pressed tightly against each other. For ease of work, it is recommended to hold the jar at an angle of 45 degrees.

Pour in the brine. The liquid should completely cover the green fruits. Add required amount vodka.

Jars can be closed with two types of lids - regular polyethylene or twist-off. Send to a dark, cool place for a month.

Pickled cucumbers followed by canning for the winter

A simple recipe will allow you to enjoy the piquant taste of vegetables even before the onset of the first cold weather. The best masters culinary arts answer the question of how to properly roll cucumbers so that they crisp up.

The first thing to do is select the right ingredients. Cucumbers should be approximately the same size - 6-8 centimeters with underdeveloped seeds (so the taste ready-made snacks will be more tender).

The bouquet of spices will consist of cherry, currant, oak, horseradish leaves - 4-5 pieces each per jar (volume 3 liters). This also includes peppercorns, a few cloves of garlic and a pod of hot pepper.

To prepare the filling, 40 grams of salt must be dissolved in a liter of water.

Cold marinating method

How to roll cucumbers to make them crispy? The jars should be thoroughly washed and, if desired, sterilized. All leaves, pods and cloves should show no signs of developing rot, disease or pest damage. Separated branches, cloves without peel and pods without seeds are washed in several waters and temporarily set aside.

Cucumbers are placed in a dense layer into the prepared container, followed by a layer of spices, then again cucumbers, again spices, and so on until the neck.

When rolling crispy cucumbers into a 3-liter jar, you need to properly prepare the brine. Dissolve 2 tablespoons of salt in a liter of cold water. Pour the resulting liquid over the cucumbers, cover with gauze folded in several layers, leave to begin fermentation processes for three days at a temperature of 20-22 degrees.

After the specified time, try one vegetable. If it feels saturated lightly salted taste, the fermentation process must be interrupted. The brine is drained, the cucumbers are washed, the herbs and spices are thrown away.

It is important not to miss this moment. The taste should be delicate, the fruits should not be completely salted. Only in this case in winter they will have an inimitable taste, optimal strength and everyone’s favorite crunch.

To roll up crispy cucumbers for the winter, just like the first time, you will have to prepare a set fresh leaves and spices. Return the cucumbers to the cleaned jars, boil the collected brine, pour into the jars, close with sterile lids, and wrap with a towel. Leave for 10-15 minutes hot pickle drain. To prevent spices and leaves from falling out, you can put a special rubber lid with small holes on the throat. If you don’t have one on your farm, you can use gauze.

Bring the brine to a boil again and transfer into jars. Now you can start rolling. It is advisable to cool the preserved food as quickly as possible and store it in a dark, well-ventilated place.

Hot way

The technique described below will allow you to roll up delicious crispy cucumbers, as in the previous recipe, only with minor technological adjustments.

To prepare the brine table salt not getting divorced cold water, and in boiling water. The hot liquid is immediately poured into jars filled with green fruits and spices. The containers are closed and kept warm for 2-3 days. When the waiting period has come to an end, the brine is drained, and then the procedure is similar to the cold method.

Opening a jar of this snack in winter, you will be pleasantly surprised by the taste - lightly salted cucumbers With delicate taste and the fresh crunch will not leave anyone indifferent!

Pickling cucumbers without jars and barrels

The progress of the chemical industry supplies the kitchen with useful devices from year to year. One of the latest was the insert package. The inexpensive, capacious device is not inferior in performance characteristics to plastic and glass, and in some respects it significantly surpasses them.

How to roll cucumbers so that they are crispy in an insert bag? First, prepare the brine - 700 grams of salt per 10 liters of water. Here are also a few buds of cloves, grains allspice, garlic and horseradish. Boil the mixture for 10-15 minutes. Cool to a temperature of 38-40 degrees. Strain into a clean container through cheesecloth.

Pour thoroughly washed cucumbers with the resulting brine. Keep at room temperature for a week, covering with a regular lid. After this, gather the edges of the liner bag together, remove excess air, and tie the free edge tightly with twine or thin rope.

The vegetables will be ready to eat after a month. They must be stored in a cool place.

When preparing brine, use only rock salt. Otherwise, the jar may explode or the cucumbers will acquire an unpleasant sour taste.

Everything that is planned to be placed in a jar must be thoroughly washed. This will save the brine from unexpected fermentation and prevent spoilage of the main product.

Glass jars must be placed in a cold oven for sterilization. This way they will heat up evenly and will not burst or explode.

Adding a few mustard seeds to the brine will help prevent damage to glass containers.

Add crunch without ruining it natural taste Oak bark will help - a small piece is enough to maintain the primary elasticity of the vegetable.

In order for green fruits to soak in brine faster, it is recommended to cut off their tails and make several small punctures with a fork.

Be sure to sterilize the lids. For metal, boiling for fifteen minutes in clean water, nylon, wash thoroughly and scald on all sides.

1. Canned cucumbers with red currants.

Ingredients: Cucumbers 600 grams; Garlic 2 cloves; One onion; Red currants 1.5 cups; Black pepper, three peas; Three cloves; Water 1 liter; Sugar - 1 tbsp; Salt 2.5 tbsp. ;
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. Next we roll up the cans and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currants (1 cup).
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2. Cucumbers in spicy tomato sauce.

Wash the cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.
Let's prepare: Garlic – 180g, Tomato paste– 150g (3 full tablespoons), Sunflower oil – 250ml, Sugar – 150g, Salt – 31 tbsp. While working, you can add salt to your taste. Vinegar 6% - 150ml, Hot paprika - 1 tsp, Black pepper. they say – 1 tbsp.
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 them over until they cool completely.

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3. Cucumbers with apples (marinated and lightly salted).

Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4 cloves, dill (umbrellas)
cherry leaf, currant leaf (handful), allspice peas 12 pcs., cloves 12 pcs., bay leaf 4 pcs., sugar 5 tsp., salt 4 tsp., vinegar essence 2 tsp. (almost), cucumbers – 1.5 – 2 kg (depending on size)
Cucumbers marinated with apples: Cut the garlic into slices, wash the greens. Place washed cucumbers into clean jars, interspersing them with spices and apple slices (do not 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, pour the brine into the pan again. 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 in a deep container and apple slices. 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.
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4. Pickles for the winter.

Products: For a 1 liter jar: Cucumbers - how much will it take, Umbrella of dill - 1 pc., Horseradish leaf - 1 pc.
Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bell pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetyl (crushed) - 1.5 tablets
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.
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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: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Currant leaf - 5 pcs., Large horseradish leaf - 1 pc. ,Dill - 1 branch-stem with an umbrella, Black pepper - 10 peas, Cloves - 10 flowers, Small horseradish root - 1 piece, Spring water - 3.5 liters, For the marinade (per 1 liter of water): Salt - 2 Art. l.
Sugar - 3 tbsp. l., Vinegar 9% - 80 g
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 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, and vinegar to the water drained from the cucumbers. Cook the marinade over low heat for 10-13 minutes. 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, put the lids down, wrap them very well. After a couple of days, turn the cucumbers over and keep them under the blanket for another two days.
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6. Pickles for the winter.

Products: For a 3-liter jar: Cucumbers – 2 kg, Dill (umbrellas) – 3-4 pcs., Bay leaves – 2-3 pcs.
Garlic – 2-3 cloves, Horseradish root – 1 pc., Horseradish leaves – 2 pcs., Cherry leaves – 1-2 pcs.
Or oak leaves (optional) - 1-2 pcs., celery, parsley and tarragon - 3 sprigs each
capsicum and bell pepper (optional) – 1 pc., black peppercorns – 5 pcs.
For brine, per 1 liter of water: Salt - 80 gr.
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After this, rinse the cucumbers with clean water, wash the greens and put everything in a prepared jar. Place layers of spices, cucumbers, spices and cucumbers on the bottom of the jar, place dill on top. Prepare brine (dissolve salt in cold water), pour brine over cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After this, when a white foam appears on the surface, drain the brine, boil well and pour it back over the cucumbers in the jar. Immediately cover with the prepared lid and roll up. Turn the jar upside down on the lid, wrap it thoroughly (cover with a warm blanket) and leave to cool.
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7. Pickled cucumbers, sterilized without vinegar.

A recipe for pickled cucumbers without vinegar allows you to make fragrant and crispy cucumbers for the winter.
Products: Cucumbers – 1 kg, horseradish root – 50 g, garlic – 1-3 cloves, bay leaf – 1-2 pcs.
oak leaves - 1 pc., cherry leaves - 1 pc., black currant leaves - 1 pc., mustard (grains) - 1-3 pcs., dill - 30-40 g, dill (seeds) - 2-3 pcs. ,For brine:,Water – 1 l,Salt – 2 tbsp.
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 seasonings 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.
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8. Pickling cucumbers in jars is the simplest and most delicious recipe.

Ingredients: Water - 1 l, Salt - 50 g, Cucumbers - as much as it takes, Spices to taste.
A small amount of cucumbers can be pickled without pasteurization, in glass jars. Fresh cucumbers, preferably the same size, are thoroughly washed, placed in jars, layered with spices and poured boiling (but you can also cold - this cold method pickling cucumbers) with a 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin can lids, boiled in water, but not seamed, 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 turn out High Quality and are well preserved even at room temperature.
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9. 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.
Ingredients: For a three-liter jar: Cucumbers - as much as it will take, tomatoes - as much as it will take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp, bay leaf - to taste, pepper peas - to taste
onions - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., cherry, currant, oak leaves - 3-4 pcs., amaranth (schiritsa) - 1 sprig
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.
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10.Secret recipe awesome cucumbers"Real jam"

Products: Cucumbers - 4 kg, Parsley - 1 bunch, Sunflower oil - 1 cup (200 grams), Table vinegar 9% - 1 cup, Salt - 80 grams, Sugar - 1 cup, Black ground pepper- 1 dessert spoon, Garlic - 1 head.
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% table vinegar and 80 g of salt to the pan (do not fill the 100-gram glass to the top on 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 liter jars and fill them with pieces of cucumbers: 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. We take it out and roll it up tightly. Place the jars upside down, wrap them in towels until they cool completely.
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11. Marinated cucumber salad

An excellent cucumber recipe for the winter.
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 teaspoon, Bay leaf - 1-2 pcs. Allspice - 2 peas, For the marinade (for 8 0.5 liter jars): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Table vinegar - 1 glass
0.5 liter jars with lids must first be sterilized. Wash the cucumbers. Cleaning onion, 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 garlic 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 the marinade for 8 cans: boil one and a half liters of water, dissolve 75 g of salt in it (about 3/4 of a 100-gram glass), 150 g of 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 low boil. We take it out, roll it tightly, you can turn it over, but if you want to keep it beautiful appearance To avoid mixing the layers, it is better not to turn them over. Cover the pickled salad and let it cool until the next day.
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12. Lightly salted cucumbers with vodka.

Ingredients: cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaves, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. salt.
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 of 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.
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13. Lightly salted cucumbers “Spicy”

Ingredients: 1 kg of small cucumbers, 4-5 cloves of garlic, ½ pod of hot pepper, a large bunch of dill, 6 tbsp. coarse salt
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. After a few minutes, drain the water, bring to a boil and pour the resulting mixture over the cucumbers again. saline solution. 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.
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14. 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 g) of sugar, 3 level tablespoons of salt; when it boils, pour in 150 g of 9% vinegar and immediately pour the brine into 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 them 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.
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15. Grandma Sonya’s pickled assortment.

For 3 l. jar: Marinade: 2 tbsp salt, 6 tbsp sugar, 100 g vinegar 9%
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 forefinger), 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 of boiling water into each jar (1 liter 150 ml). Let it sit for half an hour. Then pour all the water from the cans into a large saucepan (or two), add salt, sugar, vinegar, and 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.

To make cucumbers crispy for the winter, you will have to try. Many housewives know how difficult it can sometimes be to get crispy fruits that will bounce off the teeth and not soften in the mouth. Pickling cucumbers in itself is not a complicated process, but here you need to know certain tricks and try to follow them as much as possible.

After canning, only young cucumbers that were recently picked from the garden before the seaming process remain crispy. If you are not involved in growing fruits yourself, then it is better to go to the market early in the morning and have a heart-to-heart talk with the seller to find out exactly when the cucumbers were picked.

Advice! In order for cucumbers picked from the garden more than three hours ago to still turn out crispy and tasty, they will need to be additionally soaked in water. This is done in ice water for at least ten hours. Moreover, the water must be replaced every 2-3 hours. The colder the water when soaking, the crispier the cucumbers will be in the end.

About choosing spices

Method No. 2 (for a liter jar)

Need to:
A kilogram of cucumbers;
Onion;
One clove of garlic;
5 pieces. black peppercorns;

Brine:
0.5 liters of water;
2 tbsp. spoons of sugar;
1 tbsp. spoons of salt;
2 tbsp. spoons of vinegar (not essence, but table vinegar with a small percentage of pungency);

We will repeat this every time, to get crispy cucumbers for the winter, you need to either collect them from the garden and immediately roll them up, or soak them in ice water for ten hours. When the cucumbers are soaked, put them in jars. Place onion rings and garlic slices on the bottom of the jars. Boil the brine, adding all the listed ingredients to the water. These are sterilized cucumbers, so when the fruits are filled with brine, the jars need to be sterilized for 10 minutes and then rolled up.

Method No. 3 (for a 3 liter jar)

What do you need:
2 kg of fruits;
Two dill umbrellas;
Horseradish leaf;
Three cloves of garlic;
6 pcs. peppercorns;
2 currant leaves;
3 tbsp. spoons of sugar;
1.5 tbsp. spoons of salt;
5 tbsp. spoons of vinegar (5-9%);

Wash the cucumbers and soak in cold water. Prepare the jars, put garlic, herbs, and pepper on the bottom. Then compact the cucumbers tightly. Add salt and sugar, vinegar directly to the jar with the cucumbers. Then fill everything with cold water. Now place the jar in a saucepan with cold water and turn on the heat. Bring the water in the pan to a boil and keep the jars for another three minutes from this point on. Then you can safely pack up the preserves for the winter. Other options