Canning cucumbers 3 liter jar with vinegar. The simplest recipe. Spicy crispy cucumbers with chili ketchup for the winter

Finding a recipe for delicious pickled cucumbers means finding a real treasure. Many housewives dream of fragrant, strong and crispy “well done”, which they could put on the table year after year. The quality of cucumbers largely depends on the brine. After all, he is the one who is able to make a real culinary hit out of even the most ordinary preparations. Everyone’s taste preferences are different, which is why it is so important to find that “ideal” marinade recipe for cucumbers for 1 liter of water. You can go through trial and error or use time-tested recipes.

Easy to prepare

Historically, it was cucumbers that became the most popular product for marinating. During the reign of Ivan the Terrible, the vegetable was considered too bland to taste, so they began to pickle it. Later, the technology of canning appeared.

Recipes for marinade for cucumbers for 1, 2 and 3 liters of water

To prepare a marinade for cucumbers, you need to stock up on essential ingredients such as sugar, salt, and vinegar. In addition to vinegar, it can act as a preservative vinegar essence, citric acid, alcohol. As for spices, they are added to the preparation at will and based on the taste preferences of the cook. The “usual” set includes:

garlic;
currant and horseradish leaves;
dill umbrellas.

Specific flavor and aroma notes are created with the help of additional products.

Marinating “greens” is carried out using hot and cold methods. In the first case, vegetables are “warmed up” with boiling water or brine up to three times, depending on the recipe. The second option is pouring cold marinade. Filled containers are sealed with plastic lids without sealing. Such preparations will have to be eaten within two to three months.

liter - 20 minutes;
two-liter - 25-30 minutes;
three-liter - 30-35 minutes.

Classical

Peculiarities . This universal marinade Prepared for both small cucumbers and medium-sized fruits. The volume of spices and herbs determines how they turn out - less or more spicy, hot, sour.

Ingredients:

1 liter of water;
60-75 g sugar;
40-50 g salt;
5-10 ml of essence (70%).

Preparation

Cucumbers are “warmed up” with boiling water. We keep them for 20-30 minutes.
Drain the liquid from the cans. Boil it, add salt and sugar. Stirring, cook for another five minutes.
Pour the essence into the container with the contents and fill it with brine.
Roll it up, turn it over onto the lid, and insulate it.

If you prepare a marinade for cucumbers for 1 liter of water with 9% vinegar, then its quantity is 20-25 ml, and if with 6% vinegar - 40-50 ml. As for salt, when using sea salt, the amount is reduced to a dessert spoon.

With citric acid

Peculiarities . Great option for those who do not like the taste of vinegar or suffer from diseases for which vinegar is prohibited. Cucumbers may be included in children's menu. Despite repeated filling, vegetables practically do not lose their bright color.

Ingredients:

3 liters of water;
40-50 g salt;
60-75 g sugar;
teaspoon of citric acid;
spices.

Preparation

Fill the container with vegetables with boiling water and wait 15-20 minutes. Drain, boil again and refill for the same amount of time.
For the third time, add the ingredients according to the recipe to the water. Boil for five minutes.
Pour citric acid into a container. Fill the “greens” with brine, seal it, and insulate it.

Marinade for cucumbers with citric acid good because it combines harmoniously with many spices and seasonings. Strengthen it taste qualities maybe some black peppercorns, a bay leaf, which can be thrown in during the final boiling of the brine. A little clove would be helpful, but not much.

With vodka

Peculiarities . “Zelentsy” turns out dense and crispy. The presence of alcohol in the brine provides long-term storage. Cucumbers can last in the pantry or cellar for an average of three years. Alcohol blocks fermentation processes and kills mold fungi.

Ingredients:

1 liter of water;
40 g salt;
50-60 g sugar;
20-25 ml of vodka.

Preparation

“Zelentsy” are heated with boiling water. If they are overripe, then we do two or three approaches.
Add salt and sugar to the liquid drained from the vegetables. Boil for about five minutes until the “crystals” dissolve.
Pour vodka into the container. Fill it with brine. We seal it, insulate it.

Determining how much filling is needed is quite simple. Glass containers with vegetables need to be filled with regular cold water to the neck. The liquid should completely cover the food. Then it is poured into measuring containers. The alcohol content in the product is minimal and does not affect the taste in any way. Also, motorists need not be afraid that the concentration of alcohol in the blood will increase.

With mustard in its own juice

Peculiarities . These cucumbers cannot be called simple. Spicy and refined taste The filling provides a combination of mustard seeds with other herbs and spices. The number of components is calculated for 2 kg of the main ingredient.

Ingredients:

one onion;
40 g salt;
100 g sugar;
100 ml sunflower oil;
100 ml vinegar;
20-25 g mustard seeds;
five to six garlic cloves;
5 g black ground pepper.

Preparation

Finely chop the onion and crush the garlic.
Mix all the ingredients. Season the cucumbers cut into slices with the resulting mixture. Let it sit for an hour and a half.
Over time, the amount of marinade will increase as the vegetables release their juice.
The cucumbers are placed in jars and filled with brine. Sterilize for 20 minutes, seal and insulate.

The marinade, quite quick to prepare, is distinguished by the fact that it does not include water, which is usual in other recipes. Liquid is added only if there is not enough to fill all containers. A deficiency indicates that the fruits were poorly soaked and did not release enough juice.

With ketchup

Peculiarities . The recipe is suitable for making gherkins. If desired, the marinade can be made spicy or sweet by using the appropriate ketchup.

Ingredients:

2 liters of water;
40-50 g salt;
100 ml vinegar;
100 g sugar;
160 ml ketchup (“Chili” or “Tomato”).

Preparation

Mix water with salt, sugar, ketchup. Boil for five to ten minutes.
Remove the brine from the heat and pour vinegar into it.
Fill with greens. Set to sterilize for 15-20 minutes.
We roll up the containers and insulate them.

You can make a marinade for cucumbers using either homemade or store-bought ketchup. When purchasing a product, you need to pay attention to its composition. Quality sauce should not contain “chemicals”, for example, flavor enhancers, dyes. It should also be taken into account that in finished product There will already be some salt and sugar content.

With carrot tops

Peculiarities . This unusual recipe marinade for cucumbers tends to “open up” not immediately. The fluffy tails of carrots release their aroma and taste within two to three months. If you open the jar earlier, you may be disappointed, as the “green stuff” will be bland.

Ingredients:

2 liters of water;
40-50 g salt;
100 g sugar;
120 ml vinegar (6%);
carrot tops.

Preparation

Place the greens from the carrots directly into containers at the bottom or between the cucumbers. Two or three tails are enough.
“Warm up” the vegetables with boiling water for 20-30 minutes.
Boil the cucumber-carrot infusion with salt and sugar for five minutes.
Remove from heat and pour vinegar into the brine.
Pour into containers, roll up, and insulate.

To prevent pieces from getting into the brine different ingredients When draining, it is better to use special plastic lids with holes. Protective gloves will help protect your hands from burns. If you need to prepare a marinade for cucumbers with 6 liters of water, then increase the number of components three times.

9 signs that you shouldn’t buy a jar

It’s good when you have the opportunity to stock up on tasty and juicy cucumbers for future use. But the shelves in the cellar became empty, and I really wanted pickles. I have to run to the store. The following nine signs will tell you that the selected product is of poor quality and even dangerous.

Cloudy brine.
Indicates that the cooking technology has been violated. Deformed fruits.
Wrinkled and stained indicate the dishonesty of the manufacturer, who decided to skimp on the contents. Too bright color.
Indicates the presence of “chemicals”. When heat treated, the “greens” fade a little. Marking. ABOUT poor quality
The product is told by its expiration date, which is indicated not on the lid, but on a sticker or decal. Date of manufacture. If these are the winter months, it means that greenhouse vegetables were used in the preparation. They may contain a large number of
nitrates
Bloated lid. This indicates that fermentation processes are already in full swing in the container and the product is spoiled. Suspicious composition. Presence of preservatives, dyes and other
chemical additives not good for the body.
Popping sound when opening. If there is no characteristic pop when opening the lid, the container was not sealed tightly.

Unpleasant smell. An unpleasant and sharp “amber” from the jar indicates damage to the product. Housewives must regularly reinforce their skills with a theoretical and practical basis. Marinade for cucumbers for the winter is the most important component of preparations and provides ample opportunities for experimentation. Trying

different variants

recipes, you can find one that will become a family treasure in the future and will be passed on from generation to generation. Print The harvesting season can be called open. It's time to collect

fresh cucumbers and marinate them for the winter, so that on New Year’s winter evening you can crunch your finished creations. Today I will share with you several options for blanks, which result in very delicious cucumbers, that you will lick your fingers. Yes, yes... 😉 First, let's figure it out,

how to choose the right cucumbers for pickling

All you have to do is choose the recipe you like and prepare it step by step in your kitchen. I promise it will be very tasty!

I can say with confidence that this is a proven recipe. As a result, you get moderately sweet, moderately sour and salty crispy cucumbers. I think it's definitely worth a try.

Ingredients:

for 1 liter jar:

cucumbers;
horseradish petiole - 1-2 pcs. (or horseradish leaves);
black currant leaves - 1 -3 pcs. (can be replaced with oak leaves);
cherry leaves - 2-3 pcs.;
1 dill umbrella;
1-2 cloves of garlic;
2-3 peas of allspice;
2-3 black peppercorns;
salt - 2 tsp;
sugar - 3 tsp;
vinegar 9% - 50 ml;

Preparation:

1. Cucumbers need to be washed and soaked in cold water for 2 hours.

2. Sterilize the jars. To do this, wash them detergent, and then rinse thoroughly under water. Place the wet jars in cold oven, set the temperature to 120-130 °C and thus sterilize for 10-15 minutes until completely dry.

3. Once the previous two steps are completed, place the spices in the bottom of each jar. To begin, add horseradish stalks, currant leaves, cherry leaves, a couple of dill umbrellas, 1-2 cloves of garlic (either whole or cut in half), allspice and black peppercorns.

4. Cut off the tails of the cucumbers and fill the jars. Small cucumbers work very well for a liter jar. But big ones are also possible. To do this, place part of it in a jar, and cut the rest into slices and also fill it.

5. Place the jar lids in a deep bowl, pour boiling water over them and leave for 5-7 minutes.

6. Take a large saucepan to sterilize. Place either a plate or a rag at the bottom to prevent the jars from bursting during the sterilization process. Place them in a saucepan, and meanwhile pour 2 tsp into each. coarse salt, 3 tsp. sugar and 50 ml of 9% vinegar.

7. Cover the jars with lids and slowly pour in the hot boiled water into the pan. Place it on the fire and sterilize the jars after boiling for 20 minutes.

8. After aging, remove the finished sterilized jars. And put the following ones in the pan instead, gradually gently immersing them in water so that nothing bursts.

9. Immediately fill the jars that you pulled out with boiling water to the very top. Close the lids tightly, turn over and let stand for 20-30 minutes. After which you can put it in a cellar or other dark, cool room.

Just have to wait winter evenings to enjoy the crispy cucumbers properly. If you try this recipe, be sure to share the result.

Pickled crispy cucumbers without vinegar

You can try marinating this way. You can taste it in 2-3 weeks, or in winter (cucumbers are ideally stored). And due to citric acid, the taste will be just perfect. Try this option, I think many will like it.

Ingredients:

cucumbers;
currant leaves;
cherry leaves;
horseradish leaves;
dill (old or young umbrellas);
a pod of hot chili pepper;
peppercorns - 5-10 pcs.;
5-6 cloves of garlic (if you don’t like it, you can use less);

Preparation:

1. Soak the cucumbers, preferably overnight, so that they end up firm and crispy.

Minimum for 5 hours. More is better.

2. Since we will not sterilize the cucumbers in this recipe, first of all, we will sterilize only the jars, which we will place in the oven for 15 minutes, after washing them well.

3. In an already sterilized jar, put 5-6 maybe 10 peppercorns; 5-6 cloves of garlic (if you don’t like it, add less); small pieces of horseradish leaves; an umbrella of young (or old) dill; cut lengthwise hot peppers chili (so that it is not too hot, remove the seeds).

4. Trim the cucumbers from the front and back and carefully place them vertically in liter jar, so that there is as little space between them as possible.

5. Then place horseradish leaves on top of them, a few branches of dill, a cherry leaf, and a currant leaf (red or black).

6. Place small cucumbers horizontally on top of the greens.

7. Pour boiling water, cover with a lid and wait 10 minutes. Then pour this water into the pan. And pour (new) boiling water into the jar again and wait 15 minutes.

8. While the cucumbers stand for 15 minutes, you can make the marinade. Add 1/2 tsp to a saucepan of water (0.5 l) (where the first boiling water was poured). citric acid, mix well and then add 2 tbsp. l. with a heap of sugar, 1 tbsp. without a mountain of salt. Place on the fire, stir well and bring to a boil.

9. Then pour it into the jar and immediately roll it up. If some of the water leaks out, that’s good, don’t worry. Turn it over onto the lid, wrap it in a towel for a while, and then place it in a dark room.

Recipe for pickled cucumbers with vinegar for a 3 liter jar

Ingredients:

cucumbers;
dill umbrellas;
black currant leaves;
pepper: black peas and allspice;
vinegar 70%;
sugar;
salt;

Marinated crispy cucumbers with citric acid

The best, simplest and my favorite recipe. I left the sweet stuff for later, as they say 😉 Be sure to try this recipe, it turns out very, very tasty.

Ingredients:

For 1 liter jar:

cucumbers;
2 cloves of garlic;
dill;
cherry leaves - 2 pcs.;
currant leaf - 1 pc.;
Bay leaf- 1 PC.;
pepper: black peas (6 pcs) and allspice (2 pcs);
sugar - 8 tbsp. (with a slide);
citric acid - 1 tsp. (with a slide);
salt - 2 tbsp. (without slide);

Preparation:

1. Place dill, cherry leaves, currant leaf, 2 cloves of garlic, bay leaf, allspice and black peppercorns, and, if desired, a small piece of hot pepper into jars.

2. Fill the jars with cucumbers that have previously stood in cold water for at least 2 hours.

It is important to wait this time if you want the cucumbers to turn out crispy.

3. Fill the jars with boiling water to the top. Cover with lids, stand in boiling water for 2-3 minutes and leave for 15 minutes.

4. Drain the water from the jars into a saucepan. And boil it.

5. Pour the water from the pan into the jars. Leave again for 15 minutes.

6. Drain the water from the jars back into the pan.

7. We will make 1 liter of marinade. Add 2 tablespoons (without slides) of salt, 8 tbsp. sugar, citric acid 1 tsp. (with a slide). Set it to boil.

8. Fill jars to the brim. Close the lid and roll up. Turn it over and then store it in a cellar, pantry, or simply in a cool, dark room.

Well, that's all, friends! If you liked at least one recipe, then share the article with your friends, click on the social buttons below. I will be very grateful. And also don’t forget to leave your comments below, I’ll read them with pleasure and answer everyone. See you in the new article!

There are few housewives who do not store fruits and vegetables in reserve for the off-season. In cold weather, “twists” are in great demand among families and help them survive until new harvests. The first place in popularity, naturally, is occupied by cucumbers canned for the winter. Recipes with vinegar are the most used. This additive provides an almost one hundred percent guarantee that the jar will not explode and will retain its contents until serving. Each chef has his own ingredients and secrets. We invite you to try some very interesting variations on the theme of winter sunsets.

Basic rules of conservation

For cucumbers to succeed and survive until winter, it is important proper preparation both vegetables and dishes. Let's start with the last one. Jars and lids must be thoroughly washed and sterilized in any way. Several processing options can be offered.

Fry the containers in the oven. To prevent the glass from breaking, the jars are placed in a cold oven, which is gradually heated to 180 Celsius. You need to soak the dishes for about a quarter of an hour. You can’t pull them out right away; you need to wait until they cool down. And only take it with a dry mitten or towel.
Steam sterilization. A special mug is bought, water is poured into a pan of the appropriate diameter, the purchase is placed on top, the vessel is placed in it with its neck and boiled for 5-7 minutes.
Using a microwave. A little water is poured onto the bottom, and the jar is placed in the miracle oven for five minutes. The lids cannot be sterilized this way; they will have to be boiled separately.

Now as for fragrant herbs. The set can be anything. Indispensable ingredients are dill whisks, horseradish, bay, garlic, peppercorns. The ratio is determined by the cook.

And finally, the conservation object itself. Each new vinegar is measured differently per liter jar. Yes, there is liquid too. different concentrations. If you take vinegar of 70% strength, then about a third of a teaspoon is measured for the indicated volume. Although cucumbers are usually pickled in three-liter containers. It's easier to pour on them: a whole spoon - and it's all about the openwork.

In most cases, when it's sunset canned cucumbers with vinegar, the recipe instructs to pour it “under the lid” when the jars are already filled with brine. However, there are variations and preparations of brine with vinegar. Choose the one that inspires you more confidence, but remember: when boiling, the vinegar evaporates, so in this case you need to take a larger volume.

The simplest recipe

The secret of success is that the cucumbers are kept in cold water for a couple of hours before rolling. Many people think that this should be done only if the summer is hot, but in fact this step will never be superfluous. In the case described, to make successful canned cucumbers with vinegar, the recipe suggests using dill umbrellas, currant branches and cherries as spices. Peeled garlic, cucumbers and herbs are distributed into jars, poured with boiling water for ten minutes and covered with lids (do not roll up!). Then the water is drained, and brine is poured in its place at the rate of two tablespoons of non-iodized coarse salt per liter of water. All containers are filled with marinade, vinegar is distributed over them, the jars are immediately sealed, wrapped and left warm until they cool.

Mustard marinade

What is interesting about this method of preparing canned cucumbers with vinegar? This recipe, almost the only one, suggests using cold brine. Vegetables with herbs are placed in jars; in addition to the selected spices, add half a teaspoon to each mustard seeds. Two tablespoons of salt and five of sugar dissolve in a liter of water. When the mixture melts, pour in half a glass of vinegar. Filled jars are steamed in boiling water for 3 minutes and immediately rolled up. You can eat them in a week, but they can last until spring.

Spicy tomato marinade

Canned cucumbers with vinegar are very piquant, the recipe for which is based on tomato filling. It is widely used for lecho or rolling tomatoes, but few people know that cucumbers with it turn out simply marvelous. After soaking, small ones are cut into halves lengthwise, large ones - into quarters. The head of garlic is pressed, mixed with a liter of water, a glass vegetable oil, two tablespoons of sugar, three of salt and a third half-liter can of tomato paste. For seasonings - a tablespoon of ground pepper and a teaspoon - hot paprika. The sauce is boiled, the cucumbers placed in sterile jars are poured into it, the containers are rolled up, turned over and covered with a blanket.

Cucumbers with gooseberries

The proposed salting method is good because the jars never explode and the brine does not become cloudy. In any case, this is what those who have already made such canned cucumbers with vinegar say. The recipe for four kilograms of the main product calls for half a kilo of gooseberries. All kinds of greens (cherry, horseradish and currant leaves, dill umbrella, chopped garlic and horseradish root) are placed on the bottom. Cucumbers are pressed more tightly on top and sprinkled with berries. The jars are filled with boiling water twice, each time for a quarter of an hour. The last drained water is boiled with peppercorns, cloves (ten each), salt (2 tablespoons per liter), sugar (three for the same volume) for about ten minutes. The jars are filled to the top so that there is no gap left to the lid, they are sealed, turned over and covered. After a couple of days, they are put in a normal position and wrapped up for another day or two.

Cucumbers with red currants

Not everyone approves of the vinegar taste and smell. We can offer these cucumbers, canned without vinegar for the winter. The recipe suggests replacing an unloved liquid berry juice. Preparation for rolling is usual: spices and herbs on the bottom, then cucumbers, a little red currant on top. The brine is made from a liter of water, a spoon of sugar, two and a half salts and a glass of the same berries. After boiling for 5 minutes, the marinade is poured into jars, they are sterilized along with the contents and sealed.

Aspirin pickle

Another easy way make cucumbers canned without vinegar for the winter. The recipe differs from the usual ones in the way of dressing. The cucumbers, packaged according to all the rules, are poured with clean boiling water. When it has cooled to such an extent that it will not scald your hands, the water is drained, added to a liter and boiled again. Pour a spoonful of salt and crushed one and a half tablets of acetylsalicylic acid into a liter jar of cucumbers. Then boiling cucumber water is poured in and the container is immediately rolled up. She should stay wrapped up for at least a day.

Sorrel offer

Those who don't mind experimenting can have a great time unusual cucumbers canned. Vinegar-Free Recipes Offering a worthy alternative, can turn out to be quite interesting. Regular sorrel is boiled in this and rubbed through a sieve. The puree should be about 300 grams. It is mixed with salt and sugar (two full spoons each), boiled and poured into jars where cucumbers are already placed. Before packaging, they must be doused first with boiling water and then with very cold water. In winter, you will have very tasty, crispy canned cucumbers on your table. The recipe without vinegar, with sorrel, gives a result that is somewhat reminiscent in taste of classic barrel cucumbers.

Another alternative

Those who cannot tolerate the vinegar taste can still serve canned cucumbers in cold weather. Recipes without vinegar offer a variety of substitutes. One of the most famous is citric acid. True, you will have to tinker a little. Packaged cucumbers with herbs are poured with ordinary hot brine and left for four days to ferment under the lid. Then the brine is drained, a spoonful of sugar and a spoonful of citric acid are added to it. The contents of the jars are carefully washed several times with cold water, poured with boiling marinade and rolled up in the traditional way.

Do you want to know how to pickle cucumbers for the winter in jars with vinegar so that the whole family will be delighted? The article describes the five best recipes for making this snack. Each method is based on traditional marinating rules, but there are also useful secrets.

: Fragrant cucumbers

The main highlight of this recipe is that the taste and smell of cucumbers are unforgettable. Despite a small amount of ingredients and ease of preparation, the preparation turns out amazing, including for festive table. The number of components is indicated taking into account the fact that we will prepare cucumbers in a liter jar.

Ingredients:

medium-sized cucumbers (as many will fit);
one medium onion;
two cloves of fresh garlic;
5 peppercorns;
two bay leaves;
half a liter of well water;
granulated sugar - about a tablespoon (tablespoon);
two teaspoons of salt;
4 teaspoons vinegar 9%.

Cooking method:

First, wash the cucumbers well and trim the ends. We take well water into a saucepan (you can also use regular store-bought water) and put each vegetable in there for a couple of hours. At this time, prepare the jar. Cut the onion and garlic into medium sized cubes. Place all the spices, onions and garlic on the bottom. We take the cucumbers out of the pan and place them tightly. At this time, mix all the ingredients for the marinade (the last four on the list) in water and boil over the fire. Pour the brine into a jar with vegetables. You can’t do without sterilization: it will take 10-15 minutes. After this, we roll up the jars with lids, as usual, turn them over, and wrap them in thick towels.

Recipe 2: Cucumbers with crunch

This simple preparation method is also familiar to our grannies. The secret is to use very young cucumbers and soak them for a long time. We will seal the vegetables in liter jars, using a variety of seasonings. Spicy taste and the ringing crunch of ready-made cucumbers will make the recipe one of the housewife’s favorites in her arsenal.

Ingredients:

two kilograms of small cucumbers;
fresh garlic;
one carrot;
two branches of parsley;
a teaspoon of vinegar;
liter of water;
2 tbsp. sugar, 1 tbsp. salt;
peppercorns;
1 cherry leaf;
carnation.

Cooking method:

Soak the cucumbers for 6-7 hours. We prepare the jars. Place garlic, carrots, and herbs on the bottom. Place cucumbers in them, pour boiling water over them, leave for 10 minutes. Pour into a saucepan. Fill with boiling water again. Add spices, leaves, seasonings, salt and sugar to the first drain. This is a marinade. We fill the cucumbers with it, having previously freed the jar from the second drain. Add vinegar, roll up, wrap. If you add all the ingredients, the crispy cucumbers will turn out very piquant. They go well with any side dish. We advise you to cook as much as possible, because they are eaten with amazing speed.

Recipe 3: For mustard lovers

Many people like the mustard flavor. Why not use it in a stock recipe, making the cucumbers even tastier? We will marinate cucumbers with mustard in 3 liter jars.

Ingredients:

5 kg fresh cucumbers large size;
2 onions;
finely chopped garlic;
mustard seeds – 0.3 kg;
3 l. water;
100 g salt, 500 g sugar;
vinegar 9% - 300 ml.

Cooking method:

As usual, soak our vegetables in cool water. After 4 hours, take it out and wash it well. Cut each into 5 pieces. Place in a saucepan. To prepare the marinade, mix vinegar and water. Soak the chopped cucumbers for an hour. Distribute into sterile jars, sprinkle with mustard and chopped garlic and onion. Strain, pour into a container, add salt and sugar, and boil. The marinade is ready, pour it over the cucumbers. We close the jars with lids and place each in a container with heated water. Next, pasteurize the jars for 15 minutes at a temperature of 90-95 degrees. Let's roll up. If you use mustard seeds, you get a very tasty and aromatic brine.

Recipe 4: Gourmet cucumbers (with tarragon and horseradish)

This recipe is for sophisticated gourmets and spicy lovers. Combination of tarragon and grated horseradish will not leave either the first or the second indifferent. Ingredients in quantities per liter jar.

Ingredients:

small cucumbers;
parsley;
2 cloves of garlic;
cherry leaf;
¼ fresh bell pepper;
horseradish - half the root;
horseradish leaves, tarragon and peppercorns;
500 ml. water, 25 g sugar, 40 g salt, bay leaf, peppercorns, 50 ml. table vinegar (this is for the marinade).

Cooking method:

Wash the cucumbers and soak for 3 hours. Cut off the ends (on each side). Place all the leaves and herbs, chopped garlic, pepper, seasonings, and grated horseradish on the bottom of the jar. Pre-sterilization of jars is required. Fill them with cucumbers, pour boiling water over them, and leave them open for 20 minutes. Drain and change the water. At this time, prepare the marinade from the first drain. Add the remaining ingredients (salt, sugar, pepper) to it. Add vinegar at the very end, when the water boils. Pour the prepared marinade over the cucumbers. We roll up the jars.

Recipe 5: Lemon cucumbers

A very simple recipe. The cucumbers turn out very tasty.

Ingredients:

1 kg. medium-sized cucumbers;
garlic clove;
1 bay leaf;
a tablespoon of dill with seeds;
half an onion;
grated horseradish - a heaping teaspoon;
liter of water;
100 g salt;
130 g sugar;
1 tbsp. citric acid;
peppercorns - to taste.

Cooking method:

At the first stage, we do everything by analogy with previous recipes. Wash, remove ends, soak. Place all the leaves, herbs, and chopped vegetables on the bottom. Fill the container with cucumbers to the very top. Prepare a mixture of water, citric acid, sugar and salt, boil and pour into jars. This is followed by sterilization for 10-15 minutes. Ready!

And a few words about the secrets of successful harvesting. When pickling cucumbers, you should not use too large fruits. Overripe vegetables often become soggy, and they are not so convenient to eat. Ideally, use young cucumbers with bright green skin and black spines. They shouldn't taste bitter, so it's worth tasting the vegetables before cooking. The water for the marinade should be good. It is better to use water from a well. Be sure to soak vegetables (at least two hours).

The recipes described are the basis for preparing a wonderful snack. They can be changed by adding new ingredients, seasonings, and production technology. We wish Bon appetit and new culinary discoveries!

Pickling is one of the types of canning. Pickled cucumbers differ from pickled cucumbers in a sharper taste due to vinegar, which is an integral component in the marinade. Vinegar not only affects the taste, but also serves as an excellent preservative, as it prevents the development of microflora in canned food.

Some recipes use much more vinegar than is required to achieve a harmonious taste, which is most often found in pickled cucumbers industrial production. Therefore, these cucumbers turn out to be very sour.

Many people believe that it is vinegar that helps preserve canned food. In fact, the main conditions are maintaining sterility, proper heat treatment of vegetables, as well as storage finished products in a hermetically sealed container.

Cans of pickled preserves are closed only tin lids, which are rolled up with a machine. Lately Threaded lids are very popular. But they are not suitable for canning cucumbers, because there is no absolute guarantee of their tightness.

Subtleties of cooking

For canning, it is advisable to use cucumbers no longer than 12 cm. If you need to pickle large cucumbers, then they are first cut crosswise into several parts.
Cucumbers should be smooth, without flaws. Soft, overripe, ugly fruits are not suitable for pickling.
Before use, cucumbers must be soaked in cold water for 4-6 hours. During this time you need to change the water twice. This is done so that they absorb water and restore their former freshness. If you skip this stage, then the cucumbers, while in the jar, will absorb the missing liquid, the amount of marinade will decrease, and a lot of free space will appear that can fill with air. If the sealing is poor, fermentation may begin in the jar, which will lead to the lid breaking off.
For pickling cucumbers, aromatic herbs are used: dill, parsley, tarragon, coriander, savory, basil. Spicy taste Garlic, horseradish, and hot pepper give cucumbers their spiciness.
Leaves are placed in jars with cucumbers along with the herbs. black currant, cherry, oak. They contain a lot of tannins, thanks to which cucumbers maintain a dense consistency, do not soften, and remain crunchy.
Sugar is added to the marinade along with salt and vinegar. Moreover, in some recipes there is more of it than salt.
The marinade filling is prepared taking into account the total capacity of the jars, but in half the volume. For example, in three-liter jar filled with cucumbers, holds approximately 1.5-1.6 liters of marinade.
Pickled cucumbers must be pasteurized or sterilized. Time heat treatment depends on the volume of the jar. The time is counted from the moment the water boils. Half-liter jars are sterilized for 5-6 minutes, liter jars for 8 minutes, three-liter jars for 10-12 minutes.
To prevent the jars from bursting due to temperature changes during sterilization, place a wooden stand or fabric folded in 2-3 layers at the bottom of the pan or basin. In addition to focusing on the time allotted for sterilizing cucumbers, there is another way to determine whether the fruits have warmed up enough. If the cucumbers change color from green to olive, you can stop heating, remove the jars and immediately seal them.
Recently, the method of pickling cucumbers (and other products) without sterilization has become increasingly popular. This heat treatment method is replacing double filling cucumbers with boiling brine. Or the first time is poured with boiling water, and the second time with brine with the addition of vinegar. With this method, passive pasteurization occurs, which continues during the cooling of the cans turned upside down under a warm blanket. With this type of canning, there is no bombing of jars.

Sweet and sour pickled cucumbers

Ingredients (for 1 liter jar):

peppercorns – 4 pcs.;
cloves – 3 pcs.;
bay leaf – 1 pc.;
onion – 1 head;
garlic – 1 clove;
dill, parsley, tarragon - to taste.

Marinade (per 1 liter of water):

sugar – 3 tbsp. l.;
salt – 1.5 tbsp. l.;
vinegar 5 percent - 3 tbsp. l.;
water – 1 l.

Cooking method

Select small, smooth cucumbers. Soak them in cold water for 6-7 hours.
Wash thoroughly and trim the ends.
Prepare the jars. To do this, wash them with baking soda and rinse with clean water. Then sterilize over steam by placing the neck on an open kettle, or heat in the oven. Wash and sterilize the lids too.
Wash the greens. Peel the onions and garlic, rinse under running water.
Place pepper, garlic, onion, cloves, bay leaf and coarsely chopped herbs into a jar.
Fill the jar with cucumbers, placing them in a vertical position. Pour in vinegar.
Prepare the filling. Pour water into the pan, add salt and sugar. Mix well and bring to a boil, skimming off the foam. Boil for 5-10 minutes.
Pour the boiling marinade over the cucumbers.
Cover the jars with lids and place them in a container with hot water. From the moment the water boils, sterilize the jars of cucumbers for 8 minutes.
Remove them from the water and immediately seal them tightly. Turn it upside down and cover with a blanket. Cool in this position.

Pickled cucumbers with cloves and cinnamon

fresh cucumbers – approximately 600 g;
hot peppercorns – 10 pcs.;
red hot pepper – 1/2 pod;
bay leaf – 2 pcs.;
cloves – 6 pcs.;
cinnamon - a pinch.

Marinade (per 1 liter of water):

salt – 50 g;
sugar – 50 g;
vinegar essence – 2 tsp.

Cooking method

To pickle this recipe, select small cucumbers about 7 cm long. Soak them in cold water for several hours. Wash thoroughly. Trim the ends.
Prepare sterile jars. It is advisable that they are hot, otherwise the glass may crack when pouring the marinade over the cucumbers. Place spices on the bottom. Fill the jars with cucumbers as tightly as possible.
Prepare the marinade. Pour water into the pan, add salt and sugar. Place on the stove, bring to a boil and simmer for 5 minutes. Pour in vinegar essence.
Pour in marinade. Cover with lids. Sterilize 10 minutes from the moment the water boils.
Remove the jars from the water. Seal immediately. Turn upside down, cover with a blanket and cool.

Pickled mustard cucumbers

Ingredients:

fresh cucumbers – 10 kg;
onions – 3 pcs.;
garlic – 1 head;
mustard seeds – 500 g.

salt – 300 g;
sugar – 100 g;
9 percent vinegar – 500 ml;
water – 5 l.

Cooking method

To marinate this recipe, you need to take large cucumbers. Fill them with water and leave for 4 hours. Wash.
Cut into slices. Place in a large bowl.
Prepare a marinade from cold water and vinegar. Pour it over the cucumbers and leave for one hour.
Transfer the cucumbers from the marinade into sterile jars. Sprinkle with mustard and a mixture of finely chopped onion and garlic.
Strain the remaining marinade, pour into a saucepan, add sugar and salt. Bring to a boil.
Pour it over the cucumbers.
Cover the jars with lids and place in a container with heated water. Bring to a boil. Pasteurize half-liter jars at a temperature of 90° for 10 minutes, liter jars for 15 minutes.
Remove from the water and immediately seal tightly.

Cucumbers pickled without sterilization

Ingredients (for a three-liter jar):

fresh cucumbers - how many will fit in the jar;
dill - 3 umbrellas;
garlic – 5 cloves;
horseradish - 1 leaf;
currant leaves – 5 pcs.;
hot red pepper - a small piece;
black peppercorns – 10 pcs.

sugar – 90 g;
salt – 70 g;
vinegar 9 percent - 3 tbsp. l. (or 1 tsp 80% essence).

Cooking method

Sort the cucumbers. For pickling, take small fruits. Soak them in cold water for 4-6 hours. Then wash with a brush and rinse with clean water.
Wash the greens, garlic and peppers as well.
Place the cucumbers on a sieve and pour boiling water over them. Immediately place upright in a jar, topping with spices and herbs. Add salt and sugar.
Pour boiling water over, cover with a lid. Leave for 20 minutes. During this time, the cucumbers will warm up well, and the salt and sugar will practically dissolve.
Pour the brine into the pan through a lid with holes. Bring to a boil. Pour over the cucumbers again, adding vinegar.
Quickly close the lid and roll up.
Turn the jar upside down and cover it with a blanket. Leave until completely cooled.

Pickled cucumbers with mint

Ingredients (for 1 two-liter jar):

fresh cucumbers - how many will fit into the jar;
dill – 20 g;
black currant leaves – 3 pcs.;
parsley – 10 g;
mint – 3 g;
hot pepper – 1/2 pod.

salt – 50 g;
sugar – 50 g;
acetic acid – 3 tsp;
water – 1 l.

Cooking method

Select small, smooth cucumbers. Soak them in cold water for 5 hours. Wash. Trim the ends.
Prepare sterile jars with lids.
Wash the greens.
Place the cucumbers in a jar, layering with herbs.
Pour boiling water over it. Cover with a lid and leave for 20 minutes.
Drain the cooled water through the holes in nylon cover, put on a jar, into a pan. Add sugar and salt. Bring to a boil and simmer for 5 minutes.
Pour boiling brine over the cucumbers. Add vinegar essence.
Close the jar with a lid and immediately seal it tightly.
Turn it upside down and wrap it in a blanket. Let it cool in this position.

Video: Pickled cucumbers with a secret ingredient that everyone knows about!

Note to the hostess

If you don't love table vinegar, it can be replaced with citric acid, grape vinegar or apple. This marinade will have more mild taste and a pleasant aroma.

Store jars of pickled cucumbers in a cool, dry place away from light. If for some reason the lid on the jar is swollen, then eating such cucumbers is strictly prohibited!