Canned cucumbers. Canned cucumbers with spices - a classic and juicy recipe. A simple recipe for cucumbers in jars for the winter

Cucumbers are one of those garden crops that are characterized by high yields. Even if you planted only a few rows of cucumbers, the harvest will be so plentiful that you will need to consume all the vegetables in fresh it will be unrealistic. But in order to provide yourself with tasty preparations for the winter, cucumbers can be canned. There are a lot of recipes for winter preparations from cucumbers, and every year new canning options appear so that every housewife can stock up on preparations to suit her own taste.

Canning cucumbers is considered simple process, but it also has some nuances that should definitely be taken into account. Only if you follow all the details of the process, you will receive delicious preparation, which can be saved until the new harvest. Basic rules and simple recipes You will find canning cucumbers for the winter in this article.

Canning cucumbers for the winter

It is not difficult to collect a rich harvest of cucumbers, but it is almost impossible to consume all the vegetables fresh, even for big family. But it is not at all necessary to eat the entire harvest fresh, because cucumbers are quite suitable for preparing homemade preparations for the winter. The taste of this vegetable is perfectly complemented by various spices and spices, as well as additional ingredients: gooseberries, currants, celery, etc.

There are a lot of recipes for canning cucumbers for the winter. Some of them are simple and suitable even for novice cooks, others require more careful preparation. We will look at the main ways to prepare winter cucumber preparations at home, and detailed instructions for each recipe will help you choose the one that is right for you.

There are several ways to preserve cucumbers. In the past, our grandmothers usually used the pickling method, but now pickling is considered more relevant. However, pickled cucumbers are not inferior in taste to marinated ones, so we will present each of these recipes.

First of all, you should understand the difference between the canning process itself during salting and pickling. In the first case, the safety of the vegetable is ensured by natural fermentation processes and the release of lactic acid. Therefore, it is recommended to store such preparations in a cool cellar, on the balcony or in the refrigerator.

Pickled cucumbers remain tasty and crunchy thanks to vinegar, which acts as a natural preservative. Such preparations can be stored at room temperature, for example, in the pantry of a city apartment.

To make it easier for you to decide which method of preparing cucumber preparations for the winter is right for you, we will look at each of them in more detail.

Salty

Pickling cucumbers - traditional way preserving the harvest of this vegetable throughout the winter. In the past, cucumbers were salted in large barrels, but now other containers can be used for this purpose, for example, ordinary three-liter jars.

Note: Properly selected salt plays the main role in successful salting. It’s better to take an ordinary stone one, but coarse salt without any impurities. Only in this case the taste of the product will be bright and rich. fine salt It is not recommended to use it, as it can cause cucumbers to become soft.

There are two main methods of pickling: cold and hot. The first method is considered simpler, but the finished preserves need to be stored only in the cold (in the cellar or refrigerator). IN in this case washed cucumbers are simply placed in jars along with the selected spices, poured cold water with salt dissolved in it and close nylon covers. In order for the lids to seal the container hermetically, they must first be heated over hot steam. After this, the workpieces just need to be put in a cold room. With this pickling method, cucumbers will be ready for consumption within a month.

The hot method is more troublesome, but pickling cucumbers this way also turns out more piquant and crunchy. As in the previous case, the cucumbers need to be placed in jars, but there is no need to add spices, as they will be included in the brine. To prepare it, you need to dissolve it in hot water salt, and add several dill umbrellas, horseradish leaves and roots, oak, cherry or currant leaves. The brine should boil for several minutes, after which it is still hot and poured into jars. There is no need to cover the containers with lids, since the main task is to start natural fermentation processes. We place the jars in a large basin into which excess brine will drain and leave for a week. After this period, add the missing amount of brine to each jar, tightly seal the containers with nylon lids and put them away for storage in a cool room.

You can prepare pickles not only in a jar, but also in a large enamel pan. To do this, you will need 1 kg of small cucumbers, 2 liters of water, 2 heaped tablespoons of salt, several cloves of garlic (from 1 to 3, depending on your preferences), herbs and dill umbrellas (Figure 1).

Pickling cucumbers this recipe carried out like this:

Cook the brine: Dissolve the salt in hot water, let it simmer a little and cool to room temperature.
Laying cucumbers: Cover the bottom of the pan with herbs, then add garlic and washed cucumbers. Layers must be alternated until the entire container is filled.
Fill: Fill the prepared cucumbers with brine so that the liquid completely covers the vegetables. Cover the top of the workpiece with a saucer. You can also put a weight on top so that the saucer does not float up and all the cucumbers are in the brine.
Pickling: The pan with cucumbers should be placed in a dark place. In just a few days you will be able to enjoy lightly salted cucumbers, but if you want the vegetables to acquire a richer salty taste, leave them for another 5-7 days. During the process, you can taste the workpiece to determine when it will be completely ready.

Picture 1. Correct salting cucumbers

If you think the cucumbers have already been salted enough, you can always stop the fermentation process. To do this, just remove the pressure and saucer, cover the container with a lid and put it in a cool place for storage.

Lightly salted

Lightly salted cucumbers They are considered a seasonal delicacy because it doesn’t take much time for vegetables to acquire their characteristic taste. If the cucumbers are in the brine longer, they will simply become salty, and this is a completely different dish.

But for lovers of lightly salted cucumbers there is special recipe, which will allow you to enjoy your favorite vegetable in winter. To prepare such a winter preparation you will need the cucumbers themselves, water, Bay leaf, garlic, mustard seeds and black pepper in a pot (Figure 2).

Preparation lightly salted cucumbers for the winter it is carried out as follows:

Fresh cucumbers need to be filled with water for 2-3 hours. During this time, their pulp will absorb enough liquid and the winter preparation will turn out crispy. After soaking, the cucumbers should be thoroughly washed and the stems removed.
While the cucumbers are soaking, you can prepare the jars and lids. First, the containers need to be washed with water and soda, and then sterilized. At the bottom of each jar we place several sprigs of fresh dill, two cloves of garlic and several bay leaves. Then fill the container tightly with cucumbers.
Next, we proceed directly to cooking. First you need to boil just clean water and pour it over the cucumbers in jars. The workpieces should be left to cool for 3-4 hours so that the water remains warm, but not hot.
When the filling time has passed, you need to drain the water. This will serve as the basis for preparing the marinade. To accurately calculate its quantity, it is better to first pour the water into a half-liter jar or measuring cup and only then pour it into the pan.
After you have drained all the water, you can start preparing the marinade. For a liter of liquid you will need 2 tablespoons of salt, 7 tablespoons of sugar and 150 ml of regular table nine percent vinegar. Add all these ingredients to the water, let it boil and simmer for a few minutes.
While the marinade is preparing, add a teaspoon of mustard seeds and 5 black peppercorns to each jar.

Figure 2. Lightly salted cucumbers with mustard for the winter

After this, you just need to pour the hot marinade over the cucumbers and immediately roll up the lid. Next, you need to turn the jars over so that all the ingredients are mixed evenly. But it is not recommended to turn the containers upside down: if they cool in their normal position, the cucumbers will turn out crispier.

There are many modern recipes for crispy pickled cucumbers for the winter, but we suggest you preserve them according to old recipe, which has not lost its relevance even now.

To prepare the marinade you will need 5 liters of water, 10 tablespoons of rock salt, 20 tablespoons of sugar and 500 ml of nine percent vinegar. For spices, you will need one horseradish and bay leaf, 1 large clove of garlic, 5 black peppercorns and 1 dill umbrella. If desired, you can add a pod of hot pepper to the preparation (Figure 3).

Note: This amount of marinade is designed for enough a large number of cucumbers, but if you are not canning too many vegetables, you can safely divide all the marinade ingredients in half.

Cooking crispy pickled cucumbers looks like this:

Pour cold water over the cucumbers for 8-10 hours and leave for the pulp to absorb the liquid. After this, the vegetables need to be washed and the ends trimmed.
We sterilize glass jars for canning or simply rinse them hot water.
Place prepared spices in each jar.
Place a large saucepan on the fire, pour clean water into it and bring it to a boil. Place a batch of cucumbers in a colander and plunge it into boiling water for literally 30 seconds. After this, immediately place the vegetables in jars. This procedure must be carried out with all cucumbers.
Next, you need to cook the marinade, mixing all its components, and distribute it hot into jars. Cover the containers with lids and leave for 5 minutes.
After this, pour the brine into a saucepan, boil it again and pour it into jars again. This procedure must be repeated three times.

Figure 3. Stages of preparing crispy pickled cucumbers

Next, the jars just need to be sealed with lids, turned upside down and left to cool at room temperature. These cucumbers turn out very tasty and crispy. If you love more spicy taste, You can take large quantity horseradish, garlic or pepper.

Canning cucumbers: stages

Modern housewives prefer to can and pickle cucumbers, whereas in the past this vegetable was mainly salted in barrels or other large containers. This is explained solely by the convenience of storing winter preparations in jars, but if you have suitable container and a place to store it, you can always pickle cucumbers, cabbage or other vegetables.

Canning cucumbers for the winter includes several important steps that relate to the preparation of the vegetables themselves, as well as the jars in which they will be stored. Preparatory stages cannot be ignored, since the duration of storage of the workpieces will depend on this.

Preparing cucumbers and jars

At first glance, it seems that absolutely any cucumber can be rolled into a jar. This is partly true, but the result of such canning may not be at all what you expected.

Note: Only special varieties with large pimples and black thorns are suitable for pickling and canning. Small cucumbers with small white pimples are only suitable for fresh consumption.

If the harvest salad cucumbers you have a very large one, you can still make a preparation out of them, but it is important to consider that they are only suitable for canning in the form of salads with other vegetables. In addition to the variety, it is important to choose the right cucumber of optimal ripeness. Overripe fruits with a yellowish or brown tint are not suitable for winter harvesting, since their skin is too hard and the pulp is loose. But you shouldn’t throw away such cucumbers either: they can be peeled, grated and used as a base for making brine.

Medium-sized cucumbers, from 7 to 9 cm in length, are considered suitable for canning. It makes no sense to harvest smaller fruits for the winter, since they have not yet acquired their characteristic taste and aroma. The only exceptions may be pickles and gherkins, which can be preserved very small (Figure 4).

Figure 4. Vegetable preparation steps

There are other preparation nuances that will help you make delicious winter preparations from cucumbers:

The washing up: All fruits must be washed carefully. To do this, it is better to use a soft cloth or sponge, but not a brush, as it can damage the delicate skin of the vegetables.
Soak: After washing, cucumbers must be soaked in cold water. For a harvest harvested from your own garden, 2-3 hours will be enough, and for purchased cucumbers, the soaking time is 7-8 hours, but if you have the opportunity, you can leave the vegetables in cold water overnight. Soaking is necessary so that the fruits absorb as much moisture as possible, and during storage, voids do not form in their pulp. Thanks to this, the cucumbers will be juicy and crispy.
Preparing containers: in the past, cucumbers were salted and preserved in large barrels and three-liter jars. But such containers are only relevant for large families. If your family consists of only three people, a liter or half-liter jar will be enough.

In addition, you need to prepare in advance the spices that will add flavor to the preparation. special taste and aroma. In this sense, the modern market provides wide scope for imagination, but many prefer to use old proven recipes, adding currant, cherry, horseradish or oak leaves, pieces of horseradish root, garlic, mint and mustard to jars of cucumbers.

Sterilization of jars is a mandatory step in canning cucumbers. The fact is that it is not customary to sterilize these vegetables together with brine, since in this case the cucumbers will simply be cooked and will not be juicy and crispy.

To properly prepare the jars, you first need to rinse them. For this purpose it is better to use non-chemical detergents for dishes, but regular soda. It perfectly removes dust and small dirt without leaving chemical film on the glass surface. The jar is simply rubbed with soda, then rinsed warm water and dry. Next, the containers need to be sterilized. To do this, you can use any convenient method: heat the jars over hot steam from a pan or kettle, or heat them in the microwave for 10-15 minutes (Figure 5).

Figure 5. Methods for sterilizing jars

If you are closing a lot of blanks, you can use regular oven. You need to put the jars in it and only then turn on the oven. The temperature inside will rise gradually, so the glass will not burst due to temperature changes. The duration of sterilization in the oven should be 20-25 minutes. During this time, you can boil the lids in a separate pan, which also require sterilization.

How to roll cucumbers in jars for the winter

You can preserve cucumbers in jars using hot or cold methods. To do this you will need salt, water and your favorite spices. If vinegar is used, salting can only be done using a hot method.

Note: It is better to use only ordinary rock salt without impurities. Only she gives vegetables bright taste. As a rule, you will need a little more than 2 tablespoons of salt per liter of brine.

If you are using hot way, dissolve salt in water, add oak and currant leaves to it, as well as several dill umbrellas and pieces of horseradish root. The brine should be brought to a boil and allowed to simmer for several minutes. After this, you need to pour the prepared liquid over the cucumbers, placed in jars and leave them unrolled for a week, leaving them in a dark place at room temperature. The remaining brine also needs to be saved. After a week, when part of the brine has evaporated, the missing amount of liquid must be filled in and the jars hermetically sealed.

Cucumbers prepared for the winter in a cold way can only be stored in the refrigerator or cool cellar. To make this preparation, you need to place washed and prepared cucumbers in jars and add your favorite spices to them. Salt is simply mixed with cold water and the resulting mixture is poured into jars of vegetables. Next, the containers need to be hermetically sealed with plastic lids, preheated in hot water. The jars with the preparations should be placed in a dark, cool place: the vegetables will be ready for use in a month, but it is better to let them stand until winter.

Canned crispy cucumbers

The main purpose of canning cucumbers for the winter is to keep the vegetables crunchy, giving them a rich spicy taste and aroma.

To make this preparation for the winter, you will need small cucumbers intended for canning, three cloves of garlic, one medium-sized carrot, several branches of dill and parsley umbrellas. Also prepare spices: 5 black peppercorns, two cloves, three allspice peas, several currant and laurel leaves (Figure 6).

Separately, it is necessary to prepare the components of the marinade. Its quantity will depend on the volume of cucumbers. On average, a liter of water requires a heaping tablespoon of salt, two tablespoons of sugar and less than a teaspoon of vinegar essence (70%).

Crispy pickled cucumbers are prepared as follows:

Cucumbers need to be carefully washed and soaked in cold water for several hours so that their pulp absorbs moisture.
Jars must be washed and sterilized in a convenient way. After this, you need to arrange all the leaves and spices in containers. Garlic is laid out with peeled cloves, and peeled carrots are laid out in small cubes.
Each jar is tightly filled with cucumbers, adding garlic and carrots (one carrot and three cloves of garlic will be enough for one container).
Bring clean water without salt, sugar and vinegar to a boil and pour the boiling liquid over the cucumbers. Jars with boiling water and vegetables should stand for 10 minutes, after which the water should be drained and the procedure repeated.
The third time the water should be boiled with the marinade components, but vinegar essence should be added at the very end. When the mixture boils, pour it over the cucumbers and immediately roll up the jars with lids.

Figure 6. Marinating crispy cucumbers

After this, the containers need to be turned upside down so that all the vegetables are evenly soaked in the marinade. The jars should be wrapped in a blanket and left in this position for a day. During this time, the containers will cool down and they can be hidden in the pantry.

Preserving cucumbers without sterilization

Not all housewives like to sterilize winter preparations, because this process requires a lot of time and effort, and during the sterilization process the house becomes too hot. Fortunately, cucumbers are one of those vegetables that can be easily rolled into jars without the tedious process of sterilization (Figure 7).

Recipe canned cucumbers without sterilization very simple. His main secret is proper marinade. For a liter of water you will need 2 tablespoons of salt, a tablespoon of sugar and 2 tablespoons of regular table nine percent vinegar.

Pickling cucumbers without sterilization is carried out as follows:

Soak clean cucumbers in cold water for 2-3 hours, and then rinse again with running water.
Place spices at the bottom of clean, sterilized jars. For a liter container you will need up to 5 grains of black pepper, 2 cloves of garlic, an umbrella of dill, several sprigs of dill. You can also add a few basil leaves.
We fill each jar with cucumbers, placing them close to each other.
Next, he begins to prepare the brine. Add salt and sugar to the water, bring to a boil and boil for two minutes. While the brine is hot, pour it over the cucumbers in the jars.
Cover the jars with lids, wrap them up and leave for 10 minutes.
After this, you need to drain the brine into one container, bring to a boil again and boil for 3-4 minutes. After this, turn off the heat, add vinegar to the marinade and fill the jars with cucumbers with the resulting mixture.

Figure 7. Canning vegetables without sterilization

After this, the containers need to be rolled up with lids, turned upside down and wrapped. When the pieces have cooled, they can be transferred to the pantry for storage. Despite the fact that this recipe does not include sterilization, these cucumbers store just fine.

Preserving cucumbers: spicy recipes for the winter

Many housewives like to preserve regular cucumbers, A spicy vegetables who will become great addition to the dishes. To add spice to the preparations, you can use garlic or hot pepper, but there are more modern recipes, the component of which is chili ketchup.

Cucumbers preserved with this ketchup have a pronounced pungency and serve as an excellent winter snack. Even though the vegetables pass heat treatment, they remain crispy, and ketchup gives them original taste and aroma.

Cucumbers with chili ketchup

Preserving cucumbers with chili ketchup is easy. Having tried this preparation just once, you will make such preparations every year, because prepared vegetables really different unusual taste(Figure 8).

Note: It is better to preserve such cucumbers in liter jars. This way you will be sure that the container will accommodate vegetables of any size. In addition, it is better to cut the cucumbers into 4 parts. This way they will soak in much better. hot sauce, but will remain crispy.

For one liter jar you will need the cucumbers themselves, one or two bay leaves, several black peppercorns and garlic. The ingredients of the marinade are Chili ketchup (300 grams), water (1 liter), vinegar 9% (300 ml), salt (1.5 tablespoons) and sugar (200 grams).

First of all, you need to pour cold water over the cucumbers and leave for 30 minutes. After this, the vegetables need to be washed and the ends cut off. We fill the sterilized jars with spices, putting 2 cloves of garlic, 5 peppercorns and a bay leaf in each. After this, lay out the cucumbers. If you are canning small vegetables, you can lay them out whole. If the fruits are large enough, it is better to cut them lengthwise into four parts.

Next, we begin preparing the marinade. All its ingredients must be mixed in one pan, mixed thoroughly and brought to a boil. It is important that the number of components given above is designed for 3 liter jars. If you are canning more vegetables, then the amount of marinade should be larger. When the marinade is ready, it is poured into jars, cover the containers with lids and set to sterilize. For a liter jar, the sterilization time is 10 minutes, but if you use larger containers, the sterilization time should be longer.

Figure 8. Winter harvesting with chili ketchup

After this, you just need to hermetically seal the jars with lids, turn them upside down and let them cool at room temperature without wrapping them.

Pickling cucumbers for the winter

The pickling process is significantly different from canning or pickling. In the case of pickling, the preservation of vegetables occurs due to the processes of natural fermentation and the release of lactic acid, while when pickling, the preservation of vegetables is ensured by hot water and acetic acid(Figure 9).

Preparing pickles for the winter is very simple. You need to rinse the cucumbers in advance and fill them with cold water. In the meantime, prepare and sterilize the jars. To do this, it is better to take three-liter containers: even after opening, the cucumbers in jars can be enough for a long time Keep refrigerated.

The procedure for pickling cucumbers for the winter will be as follows:

We tightly place cucumbers and favorite spices (black and allspice peas, bay leaves, dill umbrellas, currant, cherry and oak leaves).
Prepare the brine: to do this, you need to dissolve the salt in cold water. On average, per liter of liquid you will need three level tablespoons of salt. The amount of marinade is determined individually, depending on the number of jars.
The resulting liquid is poured into the jars and covered with plastic lids.
The jars are left at room temperature so that fermentation processes begin inside the containers. Since the brine will flow out of the jars during the process, you need to place a large basin or tray under them in advance.
After three days, the jars are topped up with brine so that the liquid reaches the top of the neck. After this, the jars should be wiped with a clean cloth, covered tightly with lids and stored in a cellar or other dry, dark and cool place.

Figure 9. Options for pickling cucumbers

It is necessary to close pickles only with nylon lids, since tin ones do not allow enough air inside, and the fermentation processes that actively occur in jars can tear off such a lid.

A simple recipe for delicious crispy cucumbers for the winter is presented by the author of the video.

Cucumber is one of the most popular vegetables for canning. Canning cucumbers does not require any complex skills from the housewife, and the rich harvest of cucumbers and their cheapness during the season make you think about how to use natural wealth in the most rational way. The popularity of the snack is also explained by the fact that canned vegetables suitable for any dish. So pickled cucumbers are a welcome addition to meat, poultry, and regular potatoes, and with any side dish.

Pickled cucumbers in jars

Pickled cucumbers for the winter are made using vinegar. Pickling cucumbers is easy. The marinade needs to be brought to a boil, pour the cucumbers into jars and sterilize. You can add citric acid and spicy herbs to the twist. Pickled cucumbers are everyday snack, and decoration festive table, especially in New Year. However, if you try and take the preparation issue seriously, making sufficient quantity jars of canned cucumbers for the winter, then you won’t have to wait until the holidays. You can regularly open pickled cucumbers in jars and enjoy their piquant taste.

Recipe for pickled cucumbers for the winter

We have already briefly described how cucumbers are canned for the winter. Let's look at some important details. The taste of cucumbers can be shaded and improved with the right additive. Some people use blackcurrant leaves, others add dill, tarragon and horseradish. However, this is largely a matter of taste and habit. Therefore, take a recipe for pickled cucumbers for the winter from someone whose cucumbers you liked. You can conduct a “field study” - do different banks, signing where and what you put. For the next season you will only have to choose the most good recipe pickled cucumbers for the winter.

Preserving cucumbers is very popular in Russia. In addition to pickled cucumbers, you can also preserve cucumbers without vinegar. This is popular. Cucumbers are salted cold - soaked in cooled brine. Cucumbers are also fermented in barrels. Choose according to your taste! Canning cucumbers for the winter: work once, enjoy all winter!

Active fruiting in cucumber begins in July, so in the summer lunar calendar gardener can find information about the most auspicious days for preserving this vegetable.

U modern housewives, some time after preparing canned vegetables, troubles often occur with jars prepared for the winter. This is the emergence unpleasant odors from vegetables from an open jar; the appearance of mold, which affects vegetables with putrefactive processes; Fermentation may begin for no reason, causing the lids to fly off the jars.

In order to avoid such incidents, you need to know the basic rules for preserving cucumbers, which have been tested for many centuries:

It is better to pickle cucumbers in the morning on the waning moon at the end of the month;
vegetables cannot be collected on full moon days;
to get crispy cucumbers without voids inside, you need to harvest them on the same day as soon as they were collected from the garden beds;
they begin to work on preparations 5-6 days before the new moon, then to finish the work before the appearance of the new moon;
cucumbers will turn out empty and soft if they are prepared during the last quarter of the moon.

5 popular time-tested ways to prepare cucumbers for the winter

Canned cucumbers with tomatoes

0.9 kilograms of cucumbers up to 10 centimeters long
0.9 kilograms of red small plum tomatoes or round shape
red or green pod hot pepper
3 dill umbrellas
3-4 cloves of garlic
horseradish leaf

Ingredients for filling:

1200 grams of water
72 grams salt
30 grams sugar
70 grams 6% vinegar

Recipe:

Fresh cucumbers are soaked in cold water for 6 hours, and you need to change the water twice - fresh.
Dill and cloves of garlic are placed at the bottom of the prepared container. Also, a horseradish leaf cut into strips five centimeters wide and a pepper pod cut lengthwise.
Cucumbers and tomatoes are placed in layers on top of the seasonings. To give beautiful view, you can add thin slices of carrots to a jar of vegetables.
Vinegar is added and brought to a boil again.
The container with the contents is filled with boiling brine, covered with a lid and pasteurized for a quarter of an hour.
After sterilization, the jar is rolled up and placed upside down until completely cooled.

Fragrant cucumbers “like from a barrel”

Ingredients for filling a three-liter jar:

2000 grams of cucumbers
head of garlic
3 dill umbrellas
horseradish leaf
5 cherry leaves
5 currant leaves
hot pepper pod

Ingredients for filling:

1500 grams of water
60 grams of salt
3 allspice peas
laurel leaf

Recipe:

Cucumbers are soaked for two hours in ice water
The jar is washed with soda and sterilized over hot steam
All spices are placed on the bottom of the container, cucumbers are laid out on top, as densely as possible. It lies in the void near the neck hot peppercorn.
To make the brine, add salt to the water, add laurel and allspice. Boil until the salt dissolves and pour into a jar of cucumbers.
The container is covered with a lid and left to ferment for three days. It is necessary to place a rag under the jar, since foaming will be violent.
After three days, the liquid is poured into a saucepan, boiled for five minutes and poured back into the jar.
The container is rolled up and wrapped upside down for cooling.

The time of year for cooking is July, August.

Cucumbers with sweet peppers in Polish

Ingredients:

5 kilograms of cucumbers and sweet peppers
0.2 kilograms of dill
3 heads of garlic
20 black peppercorns

For ten liters of pouring lightly salted cucumbers, you need to take 0.3 kilograms of salt, and for salted ones - 0.6 kilograms of salt. Salt is taken according to the housewife's preference.

Recipe:

Cucumbers are pre-soaked in cold water for four hours.
In a large container, dill, pepper, and garlic cloves cut in half are laid out on the bottom.
Cucumbers are placed on top of the spices.
Water and salt are boiled until all the salt has dissolved.
Cucumbers are poured with boiling brine, covered with a napkin and left under pressure for a couple of days.
After two days, the stalks of the pepper are cut off and the seeds are removed. The pods are placed on top of the cucumbers. The brine should cover the peppers and cucumbers, so if there is not enough brine, you need to add fresh brine (take 30 or 60 grams of salt per liter of water, boil, cool and add to the filled container).
Cover the top of the pepper with a napkin and leave under pressure for another three days. If mold appears, it must be carefully removed, the mold washed, and the napkin changed.
When will it pass right time, cucumbers and peppers are washed under running water and placed in clean jars.
The liquid is filtered and poured into jars of cucumbers.
The container filled with vegetables and brine is sterilized for at least 15 minutes, sealed and removed to cool.

The time of year for cooking is August.

Lightly salted cucumbers with citric acid.

Ingredients:

cucumbers are taken in such quantities as will fit into 4 three-liter jars
8 cherry leaves
8 currant leaves
horseradish root
8 cloves garlic
12 peppercorns
greens or dill umbrellas
for brine per six liters of water - 120 grams of salt, 360 grams of granulated sugar, a bag citric acid

Recipe:

Cucumbers are soaked in cold water for about six hours. Place in an enamel basin and pour boiling water over it for half an hour.
Leaves, dill, chopped horseradish root, garlic and pepper are laid out into 4 three-liter jars.
Cucumbers are placed tightly on top of the spices.
Water for brine is poured into a large saucepan and placed on fire. Then sugar and salt are dissolved in it and boiled for ten minutes.
After this, under the boiling pour, the gas is reduced to a minimum, and citric acid is poured into it in small portions. When the marinade stops foaming, it is poured into jars with cucumbers.
The container is sealed with lids and covered upside down until it cools completely.

Tender cucumbers with mustard

Ingredients:

two tablespoons mustard powder
4000 grams of cucumbers
180 grams of sugar
200 grams 6% vinegar
190 grams of vegetable oil
tablespoon ground black pepper
110 grams salt

Recipe:

Pre-soaked cucumbers are cut lengthwise into quarters and placed in a large saucepan.
Salt, pepper, sugar are poured into cucumbers, mustard powder, vinegar is poured in, vegetable oil. Everything is mixed and set aside for six hours.
Then the vegetables are laid out in half-liter jars and filled with the resulting marinade.
The container with the contents is sterilized within 40 minutes.
The jars are sealed and covered until completely cooled.

The time of year for cooking is July.

Favorite recipes for preparing cucumbers for the winter are often passed down from generation to generation.

Often proven recipes are enriched with new ingredients to improve taste qualities, but the salting rules remain unchanged:

for blanks is taken only rock salt. Many housewives will not answer the question: why exactly like this, but boiled and iodized salt they do not recommend its use;
vegetables should be soaked in spring, well or rain water, since chlorinated tap water is not suitable for this purpose;
oak or horseradish leaves (also horseradish root itself) give the prepared cucumbers density, and they remain crispy, without voids inside;
It is recommended to use only unripe vegetables, without large seeds or voids inside, since large cucumbers will turn out soft;
There are various seasonings for preserving cucumbers, each of which can add a characteristic taste or aroma to the finished dish.

Detailed recipe for canning cucumbers (video)

When preparing recipes, you can use various compositions seasonings that better suit the taste of the housewife. Well, the hostess herself decides in what quantity to take seasonings that are not included in the recipe.

In any case, it is advisable to adhere to common sense. Our grandmothers might, for example, not canning for 40 days after someone died, and also in church holidays. However, if you fully trust the signs of conservation, then you have the right to comply with any of them. This doesn’t mean that you need to completely submit to them and not try anything new, does it?

Winter, winter, winter. The most favorite snack in both winter and summer is, of course, cucumber. There are both summer marinades for cucumbers and recipes for winter crispy preserves. Every housewife has her own signature or favorite recipe from canned cucumbers for the winter. We always discuss our own cucumber recipes with friends and acquaintances.

And when it’s time for preparations, you want to choose and prepare the best of the best. That's why our recipes are tried and tested.

Basic rules when choosing suitable fruits for long-term canning recipes winter storage

From the many varieties of cucumber, you need to choose winter pickling varieties. They are easy to identify in the market By appearance cucumber The fruit should have black, not white, spines. When cut, the cucumber should look like a square, not a triangle. The square will make a nice crispy winter snack. Another important point is that before you start preserving cucumbers, you must remove the stalk with a knife and pour clean water and let it brew for several hours. This is done so that they absorb liquid and are elastic.

And also all cucumber recipes include a pickling bouquet of herbs and spices. It consists of dill umbrellas, horseradish leaves, cherries and currants, and bay leaves. Peppercorns and allspice, whole coriander.

Recipes for winter preparations from the most delicious canned cucumbers

1 Canned cucumbers, crispy recipe - the most delicious

2 Recipes for winter preparations from cucumbers

We place the pickling bouquet in clean, sterilized bottles and fill the jars very tightly with the prepared fruits to the very top. Just pour boiling water over it and let the preparations brew and warm up for at least 30 minutes; they should warm up well. Then drain the water, boil it and refill it again. Again we wait 30 minutes. Drain the water a second time and put it on the stove until it boils.
Meanwhile, pour into the bottle 2 heaped tablespoons of salt, 2 heaped tablespoons of sugar, 1 heaped teaspoon of citric acid or 2 tablespoons of vinegar, 2 tablespoons tomato paste and 1 teaspoon of dry mustard. Fill with boiling, drained liquid. Twist it and turn it upside down. Wrap it in a blanket until it cools completely.

3 Canned crispy cucumbers recipe for the winter are the most delicious

IN clean prepared jars Place a pickling bouquet on the bottom and stuff it tightly with cucumbers. Pour two tablespoons of salt, two tablespoons of sugar and three tablespoons of vinegar into each three-liter bottle. Fill with boiling water and place the jars for sterilization. Three-liter bottles need to be boiled for 40 minutes, two-liter bottles need to be boiled for 30 minutes. We can preserve delicious winter cucumbers.

4 Canned cucumbers, crispy recipe, the most delicious in tomato juice

For this preparation you need to make juice from tomatoes. For this you can just boil it overripe tomatoes, adding a little water. And rub through a sieve. You can simply grind the tomatoes through a meat grinder, add 1/1 water and bring to a boil. We get tomato filling for cucumbers.

For such a workpiece Both small and larger cucumbers are suitable. Non-standard ones can be cut into portioned pieces. Place the cucumbers in a large saucepan. Season with salt and pepper to taste, just like you would for a salad. Fill with prepared juice. Liquid is needed 1/3 more than volume green fruits. Add chopped onion and garlic to taste, but you don’t have to add it. Leave everything on the stove and boil for 10–20 minutes. Place boiling water on liter jars(the most convenient volume) and close metal lids. Turn it upside down.

5 Winter cucumber salad. How fresh

For this winter dish The most non-standard cucumbers in appearance are suitable, which I wash and use in portioned pieces. Cut the onion into half rings. The amount of onions should be almost the same as the number of cucumbers. Grate a few carrots on a Korean grater, add salt for beauty, like on a salad, and add black pepper. ground pepper so that it is clearly visible. Add one heaped teaspoon of citric acid per three kilograms of product. Leave the entire preparation for at least two hours so that all the vegetables release their juice.
Place the resulting mixture into clean half-liter jars so that the liquid covers the vegetables well. We put it on sterilization. A half-liter jar boils for 40 minutes. After this time, close with metal lids and turn upside down until completely cooled.

Super tasty recipe for crispy cucumbers for the winter

In advance should be prepared tomato juice or simply grind overripe tomatoes in a meat grinder. Cucumbers can be taken in any size. If they are small, then leave them whole; large cucumbers can be cut. Add onion, cut into rings. Place all the ingredients into the pan, add salt and pepper. Place on the stove and bring to a boil. Boil for 5 minutes. The cucumbers should be thoroughly heated. Place hot cucumbers and onions into prepared jars and pour boiling juice over them. Close with lids.

Recipe for spicy, crispy and most delicious canned cucumbers

For this recipe Only the smallest cucumbers are suitable. They are the most delicious in winter.

For one kilogram of crispy you need to prepare 2-3 pieces. red chili pepper. It should first be cleared of seeds, cut into several parts and filled with vinegar. Leave to marinate for 3-5 hours.

Such method of preparing cucumbers perfect for winter storage. You need to put the cucumbers in a half-liter jar and fill them with vinegar. In winter, as you find it.

Place in jars greens for preservation. Add 5-10 pieces of pickled pepper. We fill the selected cucumbers tightly to the edges of the jar. Pour boiling water and leave to warm up for 30 minutes. After this time, drain the water and repeat the boiling and pouring process. Before the last pour of boiling water into a liter jar, add 1 heaped tablespoon of salt, 1 heaped tablespoon of sugar, 1 teaspoon of vinegar, 2 tablespoons hot ketchup Chile. Fill with boiling water and close with lids.

Winter-winter with such a delicious treat is not scary.

To prepare lightly salted vegetables at home you will need:

kilo of cucumbers small size;
a bunch of dill without hard stems;
a couple of tablespoons of salt;
a couple of liters of water;
a couple of garlic heads.

Cooking technology:

The cucumbers are actively washed and then transferred to a large bowl.
Next, the brine is prepared: salt is actively stirred in the water.
Peeled garlic cloves and dill sprigs are poured into a bowl with cucumbers.
Then the cucumbers are filled with prepared brine. The liquid should completely cover the vegetables.
Vegetable fruits are picked with a clean plate on which a weight is placed. This is necessary so that the vegetables do not float.
The bowl is moved to a dark, cool place for 3 days. If after this time the cucumbers seem not salted enough, they should be left for another 1 day.
Any foam that forms on the surface of the liquid should be skimmed off.
After the vegetables are sufficiently salted, the liquid must be drained and brought to a boil.
Then the cucumbers are placed in sterilized jars (along with dill and garlic), and then they are filled with hot brine.
The banks are rolling.

Sometimes jars with blanks explode. To avoid this, cucumbers should be rolled up using a preservation key until the lid is sealed against the glass. Next, the workpiece is turned upside down, wrapped in a warm towel and left for a day until it cools. If the preservation was carried out correctly, then after the container has cooled, the center of the lid will be drawn inward.

Pickling cucumbers using mustard: how to preserve them correctly

To pickle 2 liters of cucumbers, you will need:

one two liter jar;
kilo of cucumbers;
4 garlic cloves;
1 liter of water;
2.5 tablespoons of salt;
1 dessert spoon dry mustard;
black currant leaves, horseradish, dill umbrellas.

Canning cucumbers:

Before pickling, washed cucumbers are soaked in cold water for half a day.
The glass container and lid are sterilized. The bottom of the jar is covered blackcurrant leaves, dill umbrellas, horseradish leaves. Garlic, previously peeled, is also thrown into the container.
The cucumbers are removed from the water, washed again, and then compacted tightly into a jar (you can also cut them into circles).
Next, the brine is prepared. To do this, all the salt is dissolved in water.
The jar of cucumbers is completely filled with the prepared brine.
The container is left for 4 days. During this time, foam should be removed from the surface of the workpiece. When 4 days are over, the brine is poured into a saucepan and then brought to a boil.
The vegetables are again poured with the liquid that has not cooled down, and then the mustard is poured into the container. Next, the jar is rolled up, turned over and wrapped in warm material, and left until it cools completely.

To protect the snack from mold, you should use only dry mustard.

Pickled cucumbers with herbs: step-by-step recipe

For cooking you need:

one three liter jar;
a dinner spoon of granulated sugar;
3 liter container of cucumbers;
cherry and currant leaves;
garlic clove;
horseradish leaves;
a small amount of dill and celery;
a pair of bay leaves;
a couple of tablespoons of salt;
one and a half tablespoons of vinegar;
a couple of peppercorns.

How to can food at home:

Cucumbers are pre-soaked in cool water for at least a couple of hours. It is better if the vegetables are soaked for half a day.
The bottom of a sterilized glass container is laid out with cherry and currant leaves, garlic, bay leaves, dill, celery, pepper and horseradish leaves.
Then soaked cucumbers are compacted on top of the greens.
Vegetables are poured with freshly boiled water for 10 minutes. Then the liquid is poured into a saucepan, brought to a boil again, and then poured into a jar of cucumbers. The preparation is infused for 40 minutes.
Next, the liquid is drained again, the salt dissolves in it and granulated sugar, everything is actively stirred and boiled.
Vinegar is poured into the hot solution and everything is mixed.
The marinade is poured into a jar and the container is rolled up.

Cucumbers canned with vegetables

To prepare the snack you need:

5 half-liter containers;
a kilo of medium-sized cucumbers;
kilo zucchini;
bulb;
dessert spoon mustard seeds;
one and a half glasses of granulated sugar;
dill bunch;
a couple of tablespoons of salt;
a glass of 9% vinegar;
5 garlic cloves;
4 glasses of water;
5 bay leaves.

To prepare such an appetizer, which is ideal as a salad and side dish for main courses, you need to adhere to the following technology:

Wash the zucchini and remove the skin using a vegetable peeler. If used large zucchini, you need to remove the seeds from them. Then the zucchini is cut into strips.
The cucumbers are washed and tasted. If the skin is bitter, it should be cut off. Then the vegetable is cut into circles.
The onion is peeled and cut into rings. The garlic is separated from the top dried layer.
All half-liter jars are sterilized in advance. Place at the bottom of each container onion ring, garlic clove. Then the chopped vegetables are poured into the container.
Next, the jars should contain mustard seeds, bay leaves, and peppercorns.
The cart is poured into a saucepan and brought to a boil. Salt and granulated sugar dissolve in boiling water. After removing the liquid from the stove, vinegar is poured into it. Everything gets mixed up.
Each jar is filled with the prepared marinade, and then the containers are covered and set to sterilize for 5 minutes.
Then the workpiece is rolled up with sterilized lids, turned over and wrapped in a warm towel.

Pickled cucumbers with chili, zucchini and celery

For cooking you need:

liter jar;
zucchini;
dill sprig;
celery stalk;
a pair of garlic cloves;
a pair of bay leaves;
a small amount of chili - to taste;
a third of a tablespoon of salt;
half a tablespoon of granulated sugar;
a couple of dinner spoons of 6% vinegar;
7 medium cucumbers;
5 peppercorns.

Step-by-step preparation snacks:

The zucchini is washed under running water and cut into circles a couple of centimeters thick.
A dill branch, celery, cucumbers, chopped zucchini, chili, peeled garlic, bay leaf are placed in a pre-sterilized jar.
The entire preparation is poured with boiling water and infused for 15 minutes.
Then the water is poured into a saucepan, pepper, salt and granulated sugar are added to the liquid, everything is mixed and put on fire. After the marinade comes to a boil, vinegar is poured into it.
The workpiece is poured with hot marinade, and then the jar is rolled up, turned over, covered with a blanket, and left for a day until it cools.

Lightly salted cucumbers at home (video)

The presented recipes allow you to cook deliciously cucumber snack which will become a great addition festive and everyday table. But it is worth remembering that an important stage in preparing the workpiece is sealing the jar. Using the wrong technology can lead to the lid exploding, which is why you need to follow the sealing instructions described after the first recipe.