Pickled cucumbers for the winter in liter jars can be called the most popular product for canning. They gained their fame thanks to excellent taste. Many canned vegetables for the winter and cucumbers are on the list of priority preparations, such as or.
We have collected specially for our readers best recipes, how to pickle cucumbers so that they are crispy.
This recipe uses vinegar to preserve the product; it has excellent qualities that allow the product to be stored for a long time. Having prepared such a preparation for the winter, you don’t have to worry about its taste and quality. Vinegar kills all germs and bacteria on the ingredients, preventing them from multiplying and spoiling the product.
The taste of cucumbers prepared according to this recipe can be called classic; they do not have any foreign smell or taste. The sweet and sour vegetable will become a favorite appetizer for all main courses. There is nothing complicated or special in the preparation, which is also important.
Ingredients:
- Fresh cucumber – 600-700 g;
- Peppercorns – 5 pcs.;
- Laurel – 2 pcs.;
- Garlic – 2 cloves;
- Onions – 1-2 pcs.;
- Vinegar 6% - 3 tbsp. spoons;
- Parsley, dill, cloves;
- Water – 1 – 1.5 liters;
- Granulated sugar – 4 tbsp. spoons;
- Salt - 2 tbsp. spoons.
The most delicious pickled cucumbers for the winter recipes:
- Prepare and wash the cucumbers thoroughly and cut off their ends. It is better to choose cucumbers for preservation small size, they will turn out crispy and hard.
- Prepare jars with a capacity of 3 liters. Canning almost always requires sterility. The jars must be sterilized first. Thoroughly washed jars should be held briefly over steam and then heated in the oven, neck down. The lids should also be washed well.
- Prepare all vegetables and spices. Peel the peel and rinse along with the herbs and seasonings.
- First of all, onions, garlic, herbs, and spices are placed in the jar. Then you need to carefully distribute the cucumbers. It is more convenient to place the cucumbers while standing, then more of them will fit in the jar.
- After all the vegetables and seasonings have been placed, pour in clean, undiluted vinegar.
- Pour water into a container and add sugar and salt. Stir the brine until the ingredients are completely dissolved and boil for 1 minute. It is better to boil this liquid longer, about 15 minutes.
- Pour more boiling brine over the cucumbers.
- Place lids on the neck of the jars. Pour into the basin hot water and put the cans in there. Turn on the stove and keep the bowl with jars on it for 9-10 minutes.
- Then turn off the gas and remove the cans one by one and seal them hermetically with a special machine. After everything is preserved, turn the hot jars upside down, wrap them up and leave them in this position until they cool completely.
This is not to say that an activity such as canning is very simple, but the result will please the whole family. This cucumber recipe will allow you to fully enjoy the pickled product.
Crispy pickled cucumbers for the winter without sterilization
Is it possible to simplify such a troublesome task as canning cucumbers? Of course you can. Today there are many recipes that allow you to get delicious pickled cucumbers without unnecessary hassle.
Ingredients:
- Cucumbers – 1 - 1.5 kg;
- Garlic – 4-5 cloves;
- Leaf horseradish – 1 pc.;
- Dill – 2 umbrellas with seeds;
- Black peppercorns – 8-9 pcs.;
- Hot red pepper – 1/2 small pod;
- Vinegar essence – 1 tsp. spoon;
- Salt – 70g;
- Granulated sugar – 100g.
Crispy pickled cucumbers for the winter in jars:
- Select small and medium sized fruits correct form, and first leave them for a couple of hours in cold water. Wash each cucumber thoroughly.
- Peel the garlic and rinse it, do the same with seasonings and herbs.
- Sterilize 3 liter jars. Wash the lids.
- Place the cucumbers in a colander and pour boiling water over them well. Immediately after this you need to put the cucumbers in a jar. As you lay, sprinkle with spices, add sugar and salt.
- Pour boiling water into a jar of cucumbers and keep the cucumbers in the pot until the bulk ingredients are completely dissolved in the container.
- Next, you need to drain the liquid from the jar of cucumbers and re-boil it, adding bulk ingredients. While boiling, pour the brine into the cucumbers again, then add vinegar.
- Then immediately cover the jars with lids and quickly preserve.
- Place the jar on the lid and wrap it well. Once completely cooled, you can turn the cucumbers over.
The taste of these cucumbers will please everyone. Adding horseradish leaves will give this product nice smell and crunchiness. Many people prefer to put additional spices in pickled cucumbers, which will not spoil the taste at all. Cloves, tarragon, parsley and other seasonings can be added to the cucumber pickling recipe. The main thing is that the smell and taste of these spices appeal to all family members.
Pickled cucumbers recipe for the winter crispy sweet
Among large quantity recipes for pickling cucumbers, you can opt for this one. Use of aspirin in the preparation method this recipe, will allow you to store jars of cucumbers in a warm room. Not every home has a cellar or other cold room. Pickled cucumbers using aspirin will allow you not to worry about the quality of the product for a long time.
Ingredients:
- Cucumbers – 1.5 kg;
- Granulated sugar - 2 tbsp. spoons;
- Salt - 3 tbsp. spoons;
- Laurel leaf – 3 pcs.;
- Black peppercorns – 8-9 pcs.;
- Aspirin – 3 tablets;
- Leaf horseradish – 2 pcs.
Recipes for pickling cucumbers in jars for the winter:
- Sort through all the fruits, pour even and small ones cold water for 5 hours, after this time, take them out and cut off the ends on both sides.
- Sterilize the jars and put all the seasonings and herbs in them, leaving one umbrella of dill.
- Place cucumbers in jars while standing. Add 1 remaining dill sprig on top.
- Pour boiling water into the filled container. Do not touch the jars of cucumbers for 8 minutes to completely sterilize the product.
- Drain the liquid and boil it again. Pour over the cucumbers again and leave for 8 minutes.
- Drain the jar and boil it again, adding all the remaining ingredients. After all the bulk components of the marinade are completely dissolved, pour it into a jar with cucumbers.
- Preserve the jars.
- Place the prepared containers with cucumbers in a bowl with hot water and turn on the stove. Keep the jars in water for 10 minutes.
- Turn the jars upside down on the lid and wrap them well with a warm blanket. Do not touch them until they have cooled completely.
The taste of cucumbers prepared using aspirin is no worse than others. Many people worry that adding pills can be dangerous, but this is completely untrue. Aspirin will not cause any harm if you use the product in moderation.
How to pickle cucumbers in jars for the winter
Of all the ways to preserve cucumbers, this one can be called the best. Citric acid used in preparation of this product, is considered the least secure. Children love pickled cucumbers, and I want to find the best canning recipe for them. Cucumbers with citric acid can be given to children without fear, which cannot be said about vinegar and aspirin.
Ingredients:
- Cucumbers – 1.5 kg;
- Garlic – 3 cloves;
- Leaf horseradish – 2 pcs.;
- Laurel – 2 pcs.;
- Dill – 2 umbrellas;
- Salt - 2 tbsp. spoons;
- Granulated sugar – 5 tbsp. spoon;
- Citric acid – 1.5 teaspoons.
Crispy pickling cucumbers for the winter recipes:
- Place the cucumbers in a large bowl and cover with cold water for 5-6 hours. Then wash them with a brush and cut off the ends on both sides.
- Place all the greens on the bottom of a 3-liter container, and add cucumbers.
- Bring water to a boil and pour it over the cucumbers, do not touch them for 8-9 minutes. Next, you need to drain the water from the jar; it will no longer be needed. Bring new water to a boil and pour it over the cucumbers. Leave the jar for 8-9 minutes
- Drain the liquid from the jar into the prepared container and return to the heat until it boils completely. Add all the remaining ingredients to it. Boil the resulting brine well.
- Pour hot brine into cucumbers and preserve them.
- Turn the jars upside down and wrap them in a warm blanket. Until the jars have cooled completely, do not turn them over or open them. You can include green leaves of various plants in the recipe for any pickling.
The taste of these cucumbers is sweet and sour. It is impossible to distinguish in what brine they were prepared, vinegar, aspirin or citric acid by appearance and taste. There are no contraindications for eating such cucumbers. In addition, such pickled cucumbers can also be kept warm without worrying about them becoming cloudy and spoiling.
Pickled crispy cucumbers recipe is the most delicious
Those who have absolutely no time can use this recipe for canning cucumbers. The taste of this product is sharp and sweet and will be enjoyed by family and guests. These cucumbers are perfect for a snack and will go away in no time.
Ingredients for 1 liter:
- Cucumbers – 0.5-0.6 kg;
- Granulated sugar - 0.5 cups;
- Water – 1 liter;
- Vinegar 9% - 0.5 cups;
- Salt – 1 tbsp. spoon;
- Laurel – 1 pc.;
- Horseradish - Half a leaf;
- Black peppercorns – 4-5 pcs.;
- Garlic – 2 cloves;
- Dill umbrella – 1 pc.
Pickling cucumbers in liter jars
- Wash the prepared 1 liter jars thoroughly, using soda. Pre-sterilization of the container before preservation is not required.
- Wash the cucumbers and trim the ends.
- Place a pan on the stove and pour water into it, measuring in liters. When the water boils, put the cucumbers in it and boil them a little.
- Place all spices in empty jars. Chop the garlic and add to the spices.
- When the cucumbers have changed color, you need to put them in jars. It is impossible to catch them from the pan with your hands; you need to take a fork.
- Add the bulk ingredients to the remaining water from the cucumbers and boil the resulting brine.
- Pour vinegar into jars of cucumbers and fill them completely with brine.
- Preserve the workpiece and place it on the lid. Wrap all jars in a warm blanket and leave until completely cool.
In order for cucumbers to turn out tasty and to be stored for a long time, you don’t have to look for perfect recipe. Compliance with all sterility conditions and technically correct actions will ensure excellent results.
Now it is possible to use screw-on lids for preservation, then the pickling process becomes much easier, because you don’t need to roll up the lids with special machines for a long time.
It is important to remember that when choosing fruits for canning, it is better to choose small cucumbers, about 10-12 cm, they will be the crispiest and most delicious. Bon appetit!
You don't need to be a master chef to get the best-tasting crispy pickled cucumbers. These vegetables are easy to prepare and pickle yourself at home.
Whatever preparations housewives make, a special place is occupied by pickled, crispy cucumbers made at home for the winter. Look at them - your mouth is watering!
Here (in this article) the best recipes for pickled cucumbers are collected in one place (for convenience, I created a menu):
In winter, no one can imagine without them. festive table, salad or sandwich for breakfast.
In order for the appetizer to turn out truly pleasant, tasty and aromatic, you need to properly roll up the vegetables, adding required amount spices and seasonings. Therefore, we propose to consider several detailed recipes.
Sweet pickled cucumbers for the winter, 1 liter, like Bulgarian ones
The second name of the preservation is “Bulgarian-style cucumbers.” They taste sweet and sour. Perfectly stored in the cellar or refrigerator.
This recipe can be found in many cookbooks grandmothers and mothers. The amount of ingredients indicated is calculated for a jar with a capacity of 1 liter.
Products
- small cucumbers;
- onion - 60 g;
- granulated sugar - 50 grams;
- garlic - three cloves;
- table salt (without additives) - 30 g;
- Bay leaf- 1 PC.;
- peppercorns - to taste;
- sprigs of fresh dill;
- table vinegar - 45 ml.
How to prepare pickled cucumbers for the winter?
Rinse the jar with soap and soda solution and dry in the oven. Boil the lid.
Peel the onion. Cut into several slices. Rinse the cucumbers with a foam sponge, place in an enamel container, fill with ice water and leave in a cool place for 2-3 hours. Don't forget to change the water from time to time.
Place spices, peeled garlic cloves and cucumbers tightly on the bottom of the glass container. Place dried dill sprigs on top.
Boil clean, filtered liquid in a separate container. Fill the prepared jar with the contents. Cover and leave on the kitchen counter for 10-15 minutes.
Carefully pour the liquid back into the pan and add granulated sugar and salt. With regular stirring, bring to a boil and cook until the bulk ingredient is completely dissolved. Remove from heat, pour in acid and stir.
Pour the hot marinade into clean, sterile jars. Close the lids tightly and turn over. Wrap up in a warm blanket. Store in the cellar or refrigerator after cooling.
Pickled cucumbers with citric acid just like in the store
Using this recipe, I manage to get the amazing taste of pickled cucumbers just like in the store. Try it yourself and compare it with store copies - it’s the same thing.
Ingredients
- cucumbers for 2 liter jars;
- dill - 4 sprigs;
- mustard beans - 1 tsp;
- table salt - 60 g;
- granulated sugar - 50 g;
- cherry leaf— 2-3 pcs.;
- bay leaf - 2 leaves;
- garlic - 10 cloves;
- citric acid - 5 g (per jar);
- peppercorns - 5 pcs.;
- filtered liquid - 1 l.
Recipe just like in the store
Rinse the cucumbers well first and soak them in cold liquid for several hours. Peel the garlic and cut each clove into several pieces. Wash and dry aromatic herbs.
Wash the jars with a soap-soda solution, sterilize over water steam, and boil the lids for several minutes.
Cut off the ends of the cucumbers, place tightly in the prepared container along with aromatic herbs, spices and garlic. In a separate saucepan, bring the liquid to a boil and pour it into jars. Cover and leave the containers on the kitchen counter for a quarter of an hour.
Strain the water back into the pan, add salt and sugar. Bring to a boil, stirring regularly, cook for 3 minutes until the bulk ingredients have dissolved.
Remove the finished brine from the stove. Pour it into prepared jars and add citric acid to each. Close the container tightly, turn it over and cool under the fur coat. It is allowed to store the workpiece in a cellar or refrigerator.
Try again delicious recipes blanks:
Pickled cucumbers in a 1.5 liter jar
Do you have a lot of 1.5 liter jars in your house? Then we offer you an unusual recipe for making pickled cucumbers.
In winter, all family members will appreciate the tasty, bright preparation. The carrots included in the dish make the snack not only aromatic, but also very healthy. It is in a large container that the snack will look unusual and original.
Compound
- small fresh greens - 1.6 kg;
- carrots - 150 grams;
- white onion - 100 grams;
- mint sprigs - 4 pcs.;
- black peppercorns to taste;
- horseradish, cherry and black currant leaves 4 pcs.;
- table salt - 90 g;
- granulated sugar - 60 g;
- filtered water.
Cooking method
First of all, you need to prepare all the ingredients: peel the onions, carrots, aromatic herbs- rinse, dry, and vegetables - rinse, dry and cut off the “butts” as necessary.
Chop the prepared onion into rings, carrots into circles, and cut the cucumbers into 4 parts.
Wash the jar with soap and sterilize. Place spices and aromatic herbs at the bottom of the container. Then lay onions, cucumbers and carrots in layers. Vegetables are laid out in this way until the ingredients and space in the container run out. Cover with lids.
Boil water in a separate pan, fill the jars with the contents, let sit for 10-15 minutes and drain the liquid back.
Add granulated sugar and salt. Bring to a boil with regular stirring and cook until completely dissolved. bulk products. Remove from heat, pour in acid and immediately pour over fruit. Roll up hermetically, turn over, wrap and cool. Store in the cellar.
Pickled cucumbers for the winter - crispy in a 3 liter jar with currants
Do you want to add it to the marinade? acetic acid. Then we suggest considering a recipe for making pickled cucumbers with the addition of red currants. The preparation turns out very beautiful and tasty.
Products:
- cucumbers, how many will fit into a 3-liter container;
- red currant - 60-80 g;
- garlic cloves - 3 pcs.;
- horseradish root - 5 g;
- granulated sugar - 25 g;
- table salt - 35 g;
- black peppercorns - 9 pcs.;
- currant leaves - 3 pcs.
Recipe
Prepare vegetables: wash and soak in ice liquid. Wash the jars with soap and dry in the oven. Place the indicated, peeled spices and aromatic herbs at the bottom of each container.
Cut off the ends of the greens and place tightly in jars with processed berries. Boil the filtered liquid in a saucepan and pour. Cover and leave for 10-20 minutes.
Filter the water back into the pan, add salt and sugar. Bring to a boil with regular stirring.
It is important that the bulk components are completely dissolved. Pour the finished marinade into a container with greens. Cover and place in a saucepan with cold water for further pasteurization. This process will take 5 minutes.
Carefully remove and screw tightly. Store in the refrigerator or cellar.
Useful and interesting:
Marinated crispy cucumbers with vodka: a cold recipe for the winter
Just don’t think that the taste of vodka will be felt in the marinade. Not at all! On the contrary, you won’t even be able to smell the vodka. And in fact good vodka or cognac gives our green fresh fruits a stable crispness and strength.
The basis
- cucumbers of any size,
- table strength - 3 tablespoons,
- vodka – 75 grams,
- filtered water – 1.5 liters per 3-liter container,
- currant and horseradish leaves,
- dill umbrellas,
- garlic,
- celery,
- peppercorns (allspice, white and black).
We marinate in jars of any size
Soak the washed fruits in a bowl of cold water. After 3 hours, take it out and dry it with a towel. We cut off the butts and sort them by size.
Place half of the spices and herbs on the bottom. Then vertically the cucumbers and the second part of the spices. If the container allows, you can add a layer of fruit.
Now salt and vodka. Fill it up to the shoulders with water and screw it up for the winter. Store in a cool place. If you want to taste pickles now, you can try them in 3-4 days. During this time they will have time to marinate.
Pickled cucumbers for the winter: crispy without sterilization
The simplest and most popular method of preserving greens is with the addition of acetic acid. The main ingredient is made without special troubles, and in the end the workpiece turns out crispy, tasty and juicy.
Ingredients
- small cucumbers - 3 kg;
- salt for canning (per 1 liter of liquid) - 45 g;
- granulated sugar - 30 grams (per 1 liter of brine);
- table vinegar - 30 ml (per 1 liter);
- garlic - 2 cloves;
- peppercorns, bay leaf, fresh dill (sprigs or umbrellas) to taste.
Recipe
Using a foam sponge, rinse the greens in cool water. Place in a food bucket and fill with ice liquid. Leave in a cool place for 3 hours. The longer vegetables are soaked, the crispier they become.
Advice! To get more delicious preserves It is recommended to additionally change the liquid 3 times during the entire soaking period.
In the meantime, it is necessary to prepare the container in which the greens will be preserved. To do this, you need to rinse it thoroughly with a soap-soda solution. Dry in the oven at a temperature not exceeding 100 degrees.
Rinse and dry the prepared greens. Peel the garlic from unusable parts and chop into slices.
Place spices at the bottom of clean jars: peppercorns, garlic and aromatic herbs. Then tightly cucumbers, from which the “butts” have been previously removed. Boil water, remembering to measure it to calculate the required amount of spices for preparing the marinade.
Fill in boiled water, let stand for 10 minutes and drain it back. Boil and repeat the procedure one more time.
Bring the liquid to a boil, add sugar and salt. Cook until the bulk ingredients are completely dissolved. Turn off the heat and pour in the acid. Stir and fill the jars with the contents with hot marinade.
Seal tightly, turn the lid down and wrap in a warm blanket. Once cooled, store for storage.
Pickled cucumbers with mustard for the winter in liter jars
Instead of acetic acid without or with sterilization, I often use mustard. You can also combine mustard seeds and vinegar. Nothing bad will come from this compatibility; on the contrary, vegetables will acquire a new piquancy and become even more attractive as a snack.
I got this recipe for pickled cucumbers marinated with mustard, horseradish and currant leaves from my mother and grandmother. Watch the video:
The most delicious and crispy pickled cucumbers for the winter according to the classic recipe
The presented classic step-by-step recipe consists of the most simple ingredients. The preparations turn out appetizing and taste like barrel-salted cucumbers.
A special feature of the preparation is that you can use greens of any size, including overripe ones.
What will you need?
- cucumbers, how many will fit into a 3-liter glass jar;
- non-iodized table salt - 4 tbsp (for marinade) and 2 tbsp. additionally;
- carnation;
- black peppercorns;
- allspice;
- fresh dill - twigs and umbrellas.
Pickling method
Wash fresh fruits, place in a suitable container and fill with ice liquid. Leave it like this for 2 hours, remembering to change the water regularly.
Meanwhile, wash the jars with soap and dry in the oven. Place the prepared cucumbers in sterile containers in layers along with aromatic herbs and seasonings. Add specified quantity coarse salt and fill with clean filtered water.
Cover with a lid and gently shake the contents so that the salt is distributed evenly.
The lid needs to be removed and a gauze napkin placed on the neck, after moistening it with water. Sprinkle 2 tablespoons of coarse salt on top.
Leave the containers as is for 2 days. During the specified time period, the brine in the jar will become cloudy. The smell of barrel vegetables will appear, which indicates that it is time to move on to canning.
Carefully remove the gauze, strain the liquid into a saucepan and place on the stove. Bring to a boil and heat for 1-2 minutes. Hot pickle pour into a jar, close tightly and turn over. Cover with a warm blanket and leave it like that until completely cooled.
Pickled cucumbers for the winter recipe without vinegar with apple juice
Replacing acetic acid will help Apple juice. This preparation perfectly diversifies the diet of people with diseases of the digestive system.
Step by step recipe The preparation is quite simple and at the same time unusual. From the specified amount of ingredients you will get 2 jars with a capacity of 1 liter.
You need
- small fresh cucumbers - 2 kg;
- apple juice (clear) - 2.3 l;
- rock salt - 60 g;
- granulated sugar - 60 g;
- mint - 2-3 leaves;
- dill - 2 umbrellas;
- cloves - 2 inflorescences;
- black peppercorns - 4 pcs.
Pickled cucumber recipe
Wash the jars with soap and dry in the oven. Wash the cucumbers and place in suitable container and fill with cold water. Soak for 2-3 hours.
Rinse mint, dill and other spices and pour over boiling water.
Place processed spices and aromatic herbs into prepared glass containers. Place the cucumbers tightly and neatly. Cover with a lid.
Let's start preparing the marinade. To do this, pour apple juice into enamel pan, add salt and granulated sugar. Bring to a boil while stirring regularly with a plastic spatula and cook until the bulk ingredients are completely dissolved.
Fill the cucumbers, roll up tightly, turn over. Wrap it in a warm blanket, and then put it away for storage in the cellar or refrigerator. The maximum shelf life of this product should not exceed 6 months.
Advice! You can replace apple juice with grape, apple and pumpkin juice. In this case, cherry leaf and lemongrass should be used as aromatic herbs.
Video recipe: Pickled cucumbers with Chili ketchup for the winter
We will cook vegetables in liter jars. A wonderful simple and quick recipe for preparing the preparation.
When you start cooking and marinating, make sure that members of your household do not attack you. Otherwise, the cucumbers won’t live long enough to be preserved - they will be eaten right away - that’s how delicious they turn out!
Let's watch the video, everything is explained there in order and in detail:
How to pickle cucumbers for the winter
In order for the pimpled vegetables to be tasty, aromatic and crispy, you need to follow a few simple recommendations:
Use only high-quality raw materials. It is recommended to select medium-sized fruits with pimply and elastic skin.
To add flavor and prolong longer long term It is necessary to use aromatic herbs and spices. These can be leaves of cherry, currant, horseradish (root), allspice and black peas, clove inflorescences, mustard seeds.
Be sure to soak the greens. The more often you change the water, the crispier they become.
Instant pickled cucumbers in a bag in 2 hours: dry quick pickling method
Finally, I’ll share the recipe instant cooking. I want to taste the fresh green summer fruits, already salted, right now. I can’t bear to look at them – they just beg to open the jar.
No, we won’t touch what’s ready, but we’ll prepare it according to quick recipe in the package.
According to this classic recipe prepare lightly salted cucumbers with garlic and herbs.
We will need
- fresh gherkins a little more than half a kilo,
- dill umbrellas,
- spoon of salt,
- 2 cloves of garlic.
Quick marinating recipe in a bag
Wash the fruits, remove the “butts”. And for quick salting and marinate, cut into four parts.
Place in a bag and add garlic and herbs. Salt and mix thoroughly by hand - right with your hands.
Tie up the cellophane and shake vigorously several times. Then they place it in another bag so that the brine that the vegetables give does not escape. And leave for 2 hours - let them salt and soak in spices.
After 2 hours you can enjoy a quick snack.
By the way, I have an article where I talk how to cook quickly and tasty lightly salted cucumbers so that you can eat at least tomorrow -
Bon appetit!
Today I had a long article - I wanted to tell everything in one topic, without splitting it into pages. So that everything possible recipes pickled cucumbers were in one place.
I would like to take this opportunity to ask you, dear readers, what recipes you can recommend for such preparations for the winter. Share below in the comments.
Good day to all!
The harvest season continues. And, having had enough of the young ones, one should already think about preparations for the winter. I want to devote today’s article to the simplest and most delicious recipes pickled cucumbers in jars.
What kind of holiday could there be if this incredible thing is not on the table? delicious snack? It is always appropriate for meat, fish and other numerous dishes. Great not only for holidays, but also for everyday use.
The cucumbers turn out crispy, very juicy and aromatic. Choose the recipe you like, and throughout the winter you will enjoy the fruits of summer.
As a note, I would like to add that if you have just picked cucumbers from the garden and are going to pickle them, then there is no need to soak them in cold water. If some time has already passed or you are using a store-bought vegetable, then they should be soaked for 2-3 hours before twisting. This way the fruits will retain their crunchiness and juiciness.
Crispy pickled cucumbers for the winter with citric acid
You can pickle cucumbers in all sorts of ways, but one of the most popular is with citric acid.
The snack comes out fragrant and aromatic with sourness, which makes the taste even brighter and richer.
The recipe indicates the number of ingredients for one liter jar. If you twist more, double the amount.
We will need (for a 1 liter jar):
Preparation:
Pickled cucumbers in jars without sterilization
Many people don’t like to bother with sterilization. And not only do they not like it, but they avoid such preparations. That is why there are proven recipes without sterilization. IN in this case Let's pickle cucumbers.
We will need (for 1 liter jar):
- cucumbers;
- dill umbrellas – 1-2 pcs.;
- horseradish leaves – 2 pcs.;
- black currant leaves – 1 pc.;
- cherry leaves – 2-3 pcs.;
- pepper mixture;
- mustard seeds;
- bay leaf – 1 pc.;
- garlic – 1 clove;
- hot pepper (optional);
- vinegar 9% - 30 ml;
- salt – 2 tablespoons;
- sugar – 1 tbsp.
Preparation:
The leaves in cucumber preparations make them firm and crispy.
You need to do this slowly so that the glass does not crack.
Fill the lids with boiling water before starting to screw them on.
Recipe for sliced cucumbers for the winter with mustard
The cucumbers according to this recipe turn out spicy. And thanks to the fact that they are cut into pieces, such an appetizer on the table will look like a salad.
You won’t even notice how this particular piece will be eaten first.
We will need:
- cucumbers – 4 kg;
- sugar – 1 glass;
- salt – 3 tablespoons;
- vinegar 9% - 1 glass;
- vegetable oil – 1 cup;
- black ground pepper– 1 teaspoon;
- ground red pepper – 1 teaspoon;
- dry mustard - 2 tablespoons;
- garlic – 16 cloves.
Preparation:
Video on how to deliciously pickle cucumbers in jars without vinegar
Vinegar is almost always used when twisting cucumbers. Or it is replaced with citric acid. This recipe has neither one nor the other. But this does not affect the taste in any way. The end result is a spicy and juicy snack.
We will need:
- cucumbers;
- currant leaves;
- celery;
- dill;
- cherry leaves;
- garlic;
- tarragon;
- horseradish leaf;
- salt and sugar.
Preparation:
Marinated crispy gherkins, just like in the store
Everyone tried the gherkins from the store. They are tasty, moderately salty, moderately sweet and very crispy. And thanks to the recipe that follows, we will prepare just such cucumbers! No one will distinguish them from store-bought ones.
We will need (for 7 cans of 800 grams):
- cucumbers;
- dill umbrellas;
- water – 3 l;
- sugar – 7.5 tablespoons;
- salt – 6 tablespoons;
- vinegar 6% - 300 ml;
- bay leaf – 7 pcs.;
- black peppercorns – 21 pcs.;
- mustard seeds;
- dill sticks, umbrellas;
- garlic – 2-3 pcs. for one jar.
Preparation:
Important! 6% vinegar can be made from 9% using the following formula:
250 ml 9% vinegar + 75 ml water = 325 ml 6% vinegar.
Delicious cucumbers with vinegar (recipe for a 3 liter jar)
They taste sweet and salty.
We will need (for a 3L jar):
- cucumbers;
- horseradish leaf – 1 piece;
- dill - 1-2 umbrellas;
- cherry leaves – 5 pcs.;
- bay leaf – 2 pcs.;
- allspice peas – 5-6 pcs.;
- garlic – 2-3 cloves;
- salt – 3 heaped tablespoons;
- sugar – 3 heaped tablespoons;
- vinegar 70% - 1 teaspoon.
Preparation:
It is more convenient to do this using a special lid with slots for draining.
If you do not have 70% vinegar, then you can replace it with 100 ml of 9% vinegar.
How to properly pickle cucumbers in jars for the winter with vodka?
An unusual marinade recipe with vodka that is definitely worth trying. Roll up at least a couple of cans to understand whether this is your recipe or not. But it certainly deserves attention.
We will need (for 2 cans of 1 liter each):
Preparation:
Video recipe for sweet pickled cucumbers per 1 liter
This video shows how to prepare sweet cucumbers for the winter. They taste moderately sweet and spicy due to the spices. And generally very tasty!
We will need:
- cucumbers;
- parsley, dill umbrellas, cherry and horseradish leaves;
- black peppercorns;
- allspice peas;
- whole cloves;
- garlic;
- water – 1l;
- salt – 2 tablespoons;
- sugar – 5 tablespoons;
- vinegar essence– 1 teaspoon.
Preparation:
How to pickle cucumbers using a simple recipe for storing in an apartment?
A very simple recipe for rolling cucumbers, which, by the way, do not need to be stored in the basement or refrigerator. They will sit quietly in your home at room temperature. But, I assure you, they won’t have to stand there for long!
We will need:
Preparation:
It may seem like there is too much sugar. But combined with salt, pepper and vinegar it turns out very tasty!
From three-liter jar The brine comes out to 5 1.5 liter jars and one liter jar.
In this article I tried to collect the most useful and simple recipes. All you have to do is choose the one you like and prepare the cucumbers for the winter. For beginner cooks, I want to say that you shouldn’t be afraid to do this, you will definitely succeed!
But how great it is to get cucumbers and tomatoes prepared in the summer - and the table is already set for the unexpected arrival of guests. This saves a lot of time; all you have to do is prepare the main course, and you’ll definitely have appetizers!
Bon appetit!
Well, tell me, who doesn’t love spicy, tangy, crispy pickled cucumbers? Who doesn’t already have the best recipe for storing them in jars for the winter, passed down from generation to generation? Every housewife sooner or later finds such a recipe and preparations for the winter juicy vegetables turn into a wonderful tradition, as well as their use on holidays in salads, as a snack or just tasty addition To a hearty lunch or dinner.
Crispy pickled cucumbers are loved by both adults and children. Their main secret, of course, is that homemade canned food turns out natural and tasty. Both our own cucumbers from the summer harvest and store-bought cucumbers are used, but always the freshest ones. After all, where does the crunch come from in a limp old cucumber?
Today I will tell you about recipes for making very tasty pickled cucumbers with a mandatory attribute - a ringing crunch!
Step-by-step recipe for making crispy pickled cucumbers - preparation with vinegar
What is the most important difference between pickled cucumbers and salted ones? The correct thing is that they are filled with a marinade of spices, salt, sugar and, of course, vinegar. Vinegar in this recipe becomes the most important preservative, the one that prevents the cucumbers from spoiling, and the dominant note in the taste.
I know that there are big fans of pickled cucumbers, who have such a love for this type of preservation solely for their spicy sour taste.
The second most important components after vinegar are aromatic herbs and spices, as well as other vegetables and even berries, which decorate the taste of cucumbers and make it recognizable.
The most common recipe, which can rightfully be considered basic, is crispy pickled cucumbers with herbs from the garden and garlic.
To prepare these cucumbers you will need:
- small or medium-sized fresh cucumbers - 1 kg,
- fresh dill - 2 umbrellas or small bunches,
- black currant leaves - 4-6 pieces,
- horseradish leaves - 1 piece,
- garlic - 4 cloves,
- black pepper - 6 peas,
- allspice - 8 peas,
- cloves - 2 sticks,
- sugar - 2 tablespoons,
- salt - tablespoon,
- vinegar 9% - 8 tablespoons or vinegar essence 70% - 2 teaspoons.
This number of cucumbers fits into two liter jars. All spices and herbs are calculated per liter of marinade. Approximately this amount of marinade will be needed to preserve crispy pickled cucumbers for the winter.
Only small cucumbers no larger than 12-13 centimeters are suitable for pickling; set aside large cucumbers for pickling. Always check the firmness of the vegetables and the thickness of the skin. Too thin and delicate skin, which is easy to pierce with a fingernail, will not crisp in the end.
Cucumbers for pickling must have pimples and a uniform dark green color, without yellow spots or butts. Yellowness indicates that the cucumbers did not have enough moisture during the growth process. These won't make crispy pickled cucumbers either.
Preparation:
1. Thoroughly wash the cucumbers you are going to pickle in advance. Make sure they are fresh without signs of spoilage and do not have limp, soft sides.
Pour cold water over the cucumbers and leave to soak for 4 hours. In an ideal situation, especially summer heat, the water must be changed, if it has warmed up, back to cold.
2. Wash all the leaves and herbs for the marinade. Prepare spices in the required quantities.
3. Sterilize jars and lids. There are many ways to do this:
- place the jars upside down over a pan of boiling water using a special lid with holes,
- warm up the jars with a small amount water in the oven,
- Boil the jars with a little water in the microwave.
I use the latter method because it is very simple and fast. You just need to wash the jar with baking soda, then pour about 1-2 fingers' worth of water into it and put it in the microwave for 3-4 minutes. The water in the jar should actively boil for a couple of minutes, the rising steam will sterilize the glass. As my husband says: “nothing will remain alive.”
The key is to remove them carefully because they will be extremely hot. Use potholders, mittens and towels.
The lids are sterilized by boiling them in a pan of water. Five minutes of boiling is enough.
4. Place aromatic herbs, leaves and spices into prepared and slightly cooled (so as not to burn your hands) jars.
Place 1 dill umbrella (or small bunch) in each jar. Divide the blackcurrant and horseradish leaves in half. Also, two cloves of garlic in each jar and the same amount of peppercorns. Essentially, all spices are divided equally into two jars. For what? To marinade and cucumbers in two different cans tasted the same.
5. Now comes the fun part. Did you love Tetris as a child as much as I did? Why Tetris? Yes, because it’s the turn of cucumbers to take their place in the jars. To do this, they need to be spread out as tightly as possible.
Never use crooked cucumbers for pickling. This Tetris will be too difficult. Good, even cucumbers must first be placed vertically so that the maximum amount can fit. And then lay it horizontally on top. If necessary, cucumbers can be cut into pieces to fill the entire space of the jar.
Crispy pickled cucumbers should fill the jars as much as possible.
6. Boil a kettle or saucepan of water. Then pour boiling water over the cucumbers placed in the jar to the very top. Right along the edge of the can.
Boiling water will sterilize cucumbers and herbs. Leave the jars for 15 minutes with boiling water inside.
7. Prepare the marinade. To do this, pour a liter of water into a separate saucepan, add salt, sugar, pepper and cloves.
Place the saucepan on the stove and bring to a boil, stirring. Salt and sugar should completely dissolve. Let simmer for a couple of minutes and remove from heat. Immediately add vinegar to the marinade.
8. Once the marinade is ready, drain the boiling water from the cucumbers and replace it with marinade. Fill it in the same way to the very edge of the jar. There should be enough marinade to fill both jars.
Once poured, close the lids. If you use twist ones, then wrap them as tightly as possible to the maximum of your strength. If there are special thin lids for seaming, then keep the seaming device on hand and roll them up right away.
9. Once screwed, turn the jars upside down and place them on the lids. Check with a napkin or finger to see if liquid is seeping out at the neck. If it leaks, then it is necessary to urgently replace the caps with new ones. To do this, you can sterilize more lids than jars. Spares never hurt.
Wrap the inverted jars in a thick, thick blanket and leave to cool in this form until they become room temperature. This will take at least a day, so immediately think of a place where your jars will stand until they cool down and will not disturb anyone.
After a day, or better yet two. Check the jars again for leaks and calmly put them in the cupboard for ripening.
Delicious crispy pickled cucumbers will be ready after a while, and are best consumed in winter. Bon appetit!
Crispy pickled cucumbers in liter jars with currants
Another interesting recipe making pickled cucumbers, which I discovered a couple of years ago. I really love it when cucumber marinade is prepared with the addition of variety of flavors. She experimented with berries, vegetables, and spices herself. I liked the recipe with black currants for its uniqueness. It also came in handy when the berries at the dacha, along with the cucumbers, ripened. If you have the same situation, then be sure to try making crispy pickled cucumbers with currants.
To prepare 1 kilogram of cucumbers you will need:
- fresh cucumbers - 1 kilogram,
- garlic - 4 cloves,
- greens or dill inflorescences - 2 umbrellas or small branches,
- black currant leaves - 2 leaves,
- cherry leaves - 4 leaves,
- black currant berries - 4 sprigs,
- hot red pepper in pods - 1 piece,
- bay leaf - 2 pcs,
- allspice peppercorns - 4 pcs.
- cloves - 2 pcs.,
- table rock salt - 2 tablespoons,
- granulated sugar - 1.5 tablespoons,
- vinegar 9% - 8 tablespoons (80 grams).
How to prepare crispy pickled cucumbers for the winter:
Since in the first recipe I described in great detail almost all the steps for pickling cucumbers, in this one I will do it more briefly so as not to repeat myself. After all, many things will have to be done in exactly the same way.
1. First of all, soak the cucumbers in cold water. It is this process that will help them become elastic and crispy later, even after long marinating in jars. We pickle cucumbers for the winter, which means we won’t be eating them anytime soon.
Pour cold water over the cucumbers and leave for at least 3 hours.
2. Sterilize jars that have been well washed with baking soda. For 1 kg of cucumbers you will need 2 jars with a capacity of 1 liter. If there are more cucumbers, increase the number of jars and marinade ingredients proportionally. So for two kilograms of cucumbers, multiply all numbers by 2.
Sterilization can be done quickly in the microwave. Simply pour about 100 grams of water into a jar and place it in the microwave for 3 minutes. The water will boil and the steam released will sterilize the jars.
3. B ready-made jars add spices. In each jar put: 1-2 cloves of garlic, a currant leaf, two cherry leaves, a red ring hot pepper, a sprig or inflorescence of dill, bay leaf.
4. Place cucumbers on top of the herbs. This is done with the highest possible density. The bottom row of cucumbers is placed vertically. And the top is filled with cucumber pieces, even if they are small rings. Place currant berries on top, 5-8 pieces per jar (that is, one sprig). You can also put a small sprig of dill on top. This will make crispy pickled cucumbers even more flavorful.
5. Boil water in a kettle and immediately after turning it off, fill the jars with cucumbers to the very top. Cover with lids that have previously been sterilized in boiling water. (place a ladle of water on the stove and let the lids boil in it for a few minutes). Let sit for 1-0 minutes and drain the water.
6. Repeat pouring boiling water over the cucumbers for 10 minutes. But after the second filling, do not pour out the water, but carefully pour it from the jars into a large saucepan. We will prepare the marinade from this water. The aromas of cucumber, herbs and currants are now mixed in it, and the color has become slightly pinkish due to the berries.
7. Add salt, sugar, pepper and cloves (that is, all the remaining spices) into the marinade water and stir. Place on the fire and bring to a boil. Let it simmer for a couple of minutes, then remove from the heat and add the required amount of vinegar to the marinade. Attention! Do not boil with vinegar; it is added at the end.
8. Ready hot marinade Ladle into jars with a large ladle. The liquid should cover all the cucumbers to the edge of the jar.
9. After this, immediately close the lids. Screw them very tightly and turn the jar upside down. Check the edges of the jar near the lid to make sure there is no leaking water. Now place all the jars together and wrap them in a blanket. In this form, they should stand for a day or even more until the jars have cooled completely.
After this, the jars can be put away in a dark place, such as a closet, and stored until winter. In this form, crispy pickled cucumbers do not spoil for a very long time, and when you open them, you will definitely like the result.
Help yourself to your health!
Recipe for making crispy pickled cucumbers for the winter without sterilization
Traditionally, I share a video recipe, which I also used when preparing cucumbers. It will help you understand the whole process more clearly. In this recipe there is no need to sterilize jars and lids for preparing cucumbers. You may find this helpful.
As you can already see, the harvesting principles are very similar. The difference will mainly be in how much extra flavor your crispy pickles will take on, depending on what spices and herbs are added to the marinade.
Pickled cucumbers with chili ketchup - an original and very tasty recipe
To prepare such original cucumbers you will need:
- cucumbers - 1 kg,
- hot chili ketchup - 4 tablespoons,
- bay leaf - 2 pieces,
- allspice - 4 peas,
- garlic - 2-4 cloves,
- black pepper - 6 peas,
- salt - 1 tablespoon,
- sugar - 2 tablespoons,
- vinegar 9% - 70-80 g (7-8 tablespoons).
Preparation:
The preparation of these pickled cucumbers is quite standard, with the exception of the marinade. Therefore for more detailed description You can go to the beginning of the article to the first recipe.
1. Pour cleanly washed cucumbers with cold water and leave for 3-4 hours.
2. Sterilize the jars using your favorite method. (you can also read about this in the very first recipe; I’m sharing my proven method).
3. Prepare the marinade. To do this, pour water into the pan, then add salt, sugar and chili ketchup. Mix well and let it boil. After 2-3 minutes of boiling, remove from heat and pour in vinegar.
4. Place bay leaves, garlic and pepper into jars, dividing the spices equally between the jars.
5. Then place the cucumbers very tightly.
6. Now pour the very hot, just boiled marinade over the cucumbers in the jars. The marinade should not have time to cool down. It will be red in color and the crispy pickles will look like they were cooked in tomato juice.
7. Hot jars, immediately after pouring the marinade, must be screwed on with lids or rolled up (depending on what you are using), turned over and placed on the lids. Check the seals of the jars. Cover with a blanket and leave for a day until completely cooled.
The result will please you very much. Bon appetit!
Calories: Not specified
Cooking time: Not indicated
Delicious, strong, crispy - the dream of any housewife! But it’s not enough to choose the right variety of cucumbers for pickling; you also need to choose a marinade recipe that you like. The most important thing in a marinade is the ratio of salt and sugar. And you can cook different ways: add fresh and dried herbs, garlic, aromatic spices, onions and carrots, bay leaves, cherry and currant leaves. We offer a recipe universal marinade for cucumbers with vinegar 9% concentration per 1 liter of water. Vinegar is necessary for better preservation of the workpiece and to give the marinade a rich sweet and sour taste. The proportions are easy to adjust if you need to more water. If you need to make it for two liters, double the amount of salt and sugar.
Ingredients:
- clean filtered water – 1 liter;
- sugar – 3 tbsp. l. without slide;
- salt– 2 tbsp. l. without slide;
- vinegar - 1 tbsp. spoon in each liter jar.
Recipe with photos step by step:
Bring the water to a boil. Add salt and dissolve until the crystals are completely dispersed. If the salt is grayish in color or contains impurities, after dissolving, the marinade water must be filtered through cheesecloth. Boil again.
Add sugar to boiling water. Stirring, dissolve the grains, let the water boil for one or two minutes.
Pour boiling marinade into jars of cucumbers. Cover with lids (no need to tighten, just put the lid on top). Leave for 20-25 minutes for the cucumbers to warm up.
Pour the cooled water back into the bowl. Add a little, taking into account that the water has evaporated or been absorbed into the cucumbers. Boil over medium heat for two minutes.
Make a second pour, pouring marinade to the edge of the jar. Cover and leave for 15 minutes.
Drain the marinade from the jars again and boil. Pour a tablespoon of 9% vinegar into each liter jar.
Pour the boiling marinade over the cucumbers and immediately twist. Turn upside down, cover with a towel or blanket and leave for 24 hours or until cool.
It is recommended to store jars of pickled cucumbers in a cool, dark place, avoiding direct contact sun rays. Shelf life is no more than two years.
If you cannot use vinegar for some reason, then close it for the winter.
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