Recipe for a marinade for cucumbers: how to prepare it without any water at all, and why you shouldn’t rush to open jars of carrot tops. Secrets of successful salting. Ingredients for pickling cucumbers

Almost all housewives do various blanks for the winter. I try to preserve as many cucumbers as possible, since my family loves them very much. Today I will share with you proven recipes, but I especially want to highlight the recipe for crispy cucumbers for the winter without sterilization for 3 liter jar.

Cucumbers for the winter, crispy without sterilization for a 3 liter jar

The cucumbers will be crispy, aromatic, almost like they came from a barrel.

1.5 kilograms of cucumbers;
Dill with seeds;
3 currant leaves;
Medium horseradish leaf;
4 cherry leaves;
A third of a large head of garlic;
7 pieces of cloves;
Laurel leaf;
7 peppercorns;
14 mustard seeds;
A small bunch of parsley.

For 3 liters of water:

Three quarters of a faceted glass of vinegar;
150 grams of sugar;
90 grams of salt.

Place herbs, seasonings, and garlic in a well-washed jar, scalded with boiling water. Place cucumbers on top and pour in boiling water. Warm up the vegetables for forty minutes (just leave the jars on the table). Then pour the liquid into a saucepan, mix with salt and sugar. Let's boil. Place mustard in a jar with fruits and add marinade with 9% vinegar. We cork it.

Recipe without vinegar - super tasty

I advise you to prepare crispy cucumbers for the winter without sterilization and without vinegar in a 3-liter jar.

Let's prepare:

2 kilograms of cucumbers;
1.5 liters of water;
An incomplete faceted glass of salt;
7 cloves of garlic;
Horseradish root;
2 sprigs of tarragon;
6 marjoram leaves;
Dill with seeds;
Horseradish leaf.

Soak vegetables in water for seven hours. After we rinse them, we cut off the tails.

In a jar we put chopped herbs, garlic cut into pieces, horseradish root, and cucumbers.
Add salt to boiling water and stir until it dissolves.
Pour the brine into the vegetables. Cover with lids and keep warm for three days.
On the fourth day, boil the drained brine and pour in our cucumbers.
Close hermetically.

We lower the cucumbers in jars into the basement.

Cucumbers with citric acid

You need to prepare:

2 kilograms of cucumbers;
Bay leaf;
Dill bush;
4 cloves of garlic;
Allspice.

For 1 liter of water:

50 grams of sugar;
60 grams of salt;
Lemon acid.

We take small fruits, wash them thoroughly, then place them in a bowl with cold water for three hours.

Coarsely chop the washed dill and peel the garlic.
Place spices, herbs and cucumbers in sterile jars. Fill the preparation with boiling water and leave for fifteen minutes.
After this time, prepare a brine from the drained liquid with the addition of salt and sugar.
Pour hot brine over the vegetables, first pouring a teaspoon of lemon into each jar. Roll up with sterile lids.

Store cucumbers with citric acid in a cool place.

Crispy gherkins with apples

Now I will share mine super recipe om crispy cucumbers without vinegar and without sterilization. We will cover the cucumbers with aspirin.

3 kilograms of gherkins;
3 apples;
0.5 heads of garlic;
A small bunch of dill;
6 currant leaves;
15 pieces of cloves;
6 bay leaves;
2 dessert spoons Sahara;
A tablespoon of salt;
3 aspirin tablets.

Wash fruits and greens. Cut the apples into slices, removing the core, and cut off the tails of the gherkins.

Place cucumbers, apples, herbs, spices, and garlic in sterile jars in layers.
Pour boiling water over the preparation.
After twenty minutes, pour the water into a ladle and boil with salt and sugar. Pour the resulting marinade over the vegetables.
After fifteen minutes, drain the cooled brine. The second time we bring it to a boil, after which we fill the preparation, put an aspirin tablet in each jar, and immediately roll it up with sterile lids.

After cooling, put the preservation away for storage.

Delicious crispy cold-canned cucumbers with mustard

You can very quickly prepare crispy cucumbers for the winter without cold sterilization.

We prepare products for a 3 liter jar:

1.5 kilograms of cucumbers;
Horseradish leaf;
3 blackcurrant leaves;
A sprig of dill with seeds;
3 feathers of garlic;
1.5 liters of water;
A glass of salt;
3 tablespoons mustard.

We put greens in the bottle, then tightly pack small cucumbers.

IN cold water Stir the salt and pour in the cucumbers. Our workpiece should be kept warm for two days.
On the third day, drain the brine from the cucumbers.
Place mustard in a bottle with cucumbers and pour in cold filtered water.

Cold-cooked cucumbers will be stored under nylon cover in the cellar.

Spicy snack

We will prepare this preservation with mustard powder. The vegetables are not only tasty and crispy, but also quite spicy.

We prepare:

2 kilograms of cucumbers;
200 grams of sugar;
200 milliliters of vegetable oil;
Aspirin tablet per jar;
50 grams of mustard powder;
Large head of garlic;
Dill bush;
5 grams each of red and black ground pepper.

Wash the cucumbers thoroughly and cut off the stems.

We cut the vegetables crosswise into three parts and place them in a deep cup.
Add finely chopped dill, garlic, and all the remaining ingredients except aspirin to the vegetables.
Mix everything thoroughly and leave it covered in a warm place for three hours.
After this time, put the container with vegetables on the fire and warm it up.

Advice! The appetizer should not be brought to a boil. Otherwise, the cucumbers will become soft.

Then we transfer the snack into sterile jars and add aspirin. Let's roll up. Cover the preservation with a warm blanket. After a day we put the cucumbers and mustard into the basement.

Delicious recipe for 1 liter jar

If you do not make preparations in large volumes, then you can use a recipe for very tasty, crispy cucumbers for the winter without sterilization for a 1 liter jar.

Necessary products for 1 liter jar:

7 cucumbers;
4 cloves of garlic;
4 peppercorns;
A small leaf of horseradish;
Dill with seeds;
Laurel leaf;
25 grams of sugar;
15 grams of salt;
10 milliliters of vinegar essence.

How to do:

Pour the washed fruits with cold water for three hours. After the vegetables absorb moisture, they need to be rinsed and the tails trimmed.
Wash glass containers with detergent, rinse well under running water. Sterilize over steam for twenty minutes.
Place peeled garlic cloves, herbs, peppers, and cucumbers into the prepared jar. Pour boiling water over the cucumbers and cover with a lid. Warm up the vegetables for seventeen minutes. Then pour the liquid into a ladle and bring to a boil.
Pour salt, sugar into a jar of cucumbers, add vinegar and boiling water. Seal with a sterile lid. Cool under a warm blanket. We store it in the basement.

Cucumbers according to this recipe are crispy and tasty.

Preparation with bell pepper

Required products for the recipe:

A kilogram of cucumbers;
A kilogram of bell pepper;
Dill bush with seeds;
Head of garlic;
2 peas of different peppers;
Laurel leaf;
Liter of water;
30 grams of salt;
60 grams of sugar;
A teaspoon of 70% vinegar.

Soak the cucumbers in spring water for several hours.

Wash the pepper, remove the seeds, cut into large strips. Dill and Bay leaf pour boiling water over it.
Peel the garlic and cut each clove lengthwise into two halves.
Place in sterilized jars Bell pepper, dill, garlic, bay leaf, peppercorns.
Place the cucumbers tightly and fill the jar with boiling water.
After twelve minutes, drain the liquid from the vegetables and boil again. Soak the fruits for another ten minutes. After this, we pour out the water; we won’t need it anymore.
At this time, prepare the brine. Pour a liter of water into the pan, add salt and sugar, and boil for a couple of minutes.
Fill the cucumbers with brine, pour 0.5 teaspoon of vinegar into a liter jar. We seal the jars hermetically.

After cooling, we lower it into the cellar.

Cucumbers with celery

We will prepare cucumbers with vinegar in liter jars with the addition of celery. He will give unusual aroma and taste for our vegetables.

We prepare:

0.5 kilograms of cucumbers;
A small leaf of horseradish;
A small bunch of dill;
2 stalks of celery;
Cherry leaves;
Peppercorns;
4 cloves of garlic.

For 1 liter of water:

30 grams of salt;
20 grams of sugar;
40 milliliters of vinegar.

In steamed jars we put greens, peppers, celery, chopped large pieces, garlic, cucumbers.

Pour boiling water over the vegetables.
After thirty minutes, pour the liquid into a ladle, add salt and sugar, and let it boil.
Remove from the stove and pour vinegar into the brine. Pour the resulting marinade over the vegetables.
Roll up with sterile lids. Wrap up.

After the jars have cooled, they can be placed on the shelf with the rest of the preparations.

I tried to choose recipes for every taste: without vinegar, with aspirin, with mustard powder, etc. Choose a super recipe for yourself, prepare crispy cucumbers for the winter without sterilization in a 3 liter jar or 1 liter, as is more convenient. Using these recipes, you will always have sweet, crisp greens on your table.

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 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 ingredients after vinegar are aromatic herbs and spices, as well as other vegetables and even berries that 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 of 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 well-washed jars 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 simmer for a couple of minutes, then remove from heat and add to marinade required amount vinegar. 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 into 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.

Crispy pickled cucumbers for the winter can be prepared without sterilization. Many housewives advise, instead of sterilizing, to pour boiling water over jars of cucumbers 2-3 times for 10 minutes, and only then pour the marinade over the cucumbers. Banks are mainly used with a capacity of 1 and 3 liters.

Crispy pickled cucumbers are every housewife's dream for the winter; they even add vodka to the marinade to make the cucumbers crispy. Below we will look at such a recipe delicious cucumbers with vodka. Cucumbers pickled in this way turn out crispy and very tasty.

How to pickle cucumbers so they are crispy

Traditionally, with the beginning of the first summer harvest, housewives begin to pickle cucumbers for the winter. To make them crispy and tasty, you should pay attention to some subtleties of the marinating process:

To prepare the marinade, use regular, non-iodized salt;
Do not overuse garlic when pickling - it is believed that garlic makes cucumbers softer;
To maintain the hardness of cucumbers, when canning it is better to use the method of repeated pouring with hot marinade;
For pickling, use cucumbers picked no later than 24 hours before;
One way to keep cucumbers crispy is to add 1 tbsp to each jar. l. vodka;
To prevent voids from appearing in pickled cucumbers, first soak the cucumbers in very cold water for 2-3 hours. Try to keep the water cool;
For canning, select small, healthy cucumbers with thin skin and dark pimples;
After rolling up the jars, do not wrap the cucumbers in a warm blanket so that they cool faster;
To make the cucumbers crispy, put blackcurrant leaves, oak leaves, horseradish leaves or root in jars;
To make cucumbers in a jar more firm, add mustard seeds to the marinade;
If possible, use clean, spring water, without chlorine.

Pickled aromatic cucumbers, which are perfect for snacks and cooking variety of salads, very easy to prepare at home. Marinating with vinegar or citric acid will add spiciness to the cucumbers and make them especially tasty. Pickled cucumbers in jars will always turn out crispy for the winter if you follow the simple rules.

How to select and prepare cucumbers for pickling

Pickled cucumbers must be made with vinegar. They turn out to be piquant, sweet and sour, with a spicy aroma and always crispy. For pickling, it is important to choose the right varieties of cucumbers.

There are salad cucumbers that are not suitable for canning because they have thin skin and they are soft. When poured with marinade, they will become even softer and will not crunch. U salad cucumbers white pimples or they are generally smooth.

Before pickling, cucumbers need to be washed, cut off the tails and filled with cold water for 2-3 hours so that they are saturated with moisture. This should always be done, no matter what recipe you use to marinate them.

For pickling and pickling, you need to choose cucumbers with black thorns that are quite sharp. These cucumbers have denser flesh than salad cucumbers.

Pickling cucumbers contain a pigment called flavonin, which is not found in white-spiked cucumbers. It is this pigment that prevents cucumbers from becoming limp and soft. Therefore, the choice of cucumbers for pickling is very important point.

It is also important that the cucumbers are fresh, not limp, elastic, with a green tail. If the cucumbers are too dark in color, this indicates an excess of nitrates. For preservation use only rock salt. Iodized salt cannot be used for these purposes!

Jars and lids should be washed with soda. In recipes where it is necessary, you can also sterilize the jars. The lids must be sterilized by boiling them for 5 minutes. You need to roll the cucumbers with hot lids, which you can remove from boiling water with tweezers or a fork.

Dill with umbrellas and garlic must be added to pickled cucumbers. It is these additives that give cucumbers their unforgettable smell. It is important to take green dill, not yellow or dry, otherwise the jars may “explode”.

Crispy pickled cucumbers with citric acid - a recipe for the winter

Do you want to prepare cucumbers for the winter without vinegar? Then especially for you - a recipe for crispy pickled cucumbers with citric acid. They taste absolutely in no way inferior to vinegar ones. Just as crispy, dense, whole, sweet and sour, very tasty.

the site recommends preparing cucumbers pickled with citric acid without sterilization. Instead, you can use three-fold brine filling, that is, pour boiling liquid over the vegetables several times, warming the cucumbers well in the jars so that they evaporate.

Due to triple fill and adding lemon juice, the preservation is perfectly stored even in a city apartment. It is most convenient to roll cucumbers in 1-liter jars, but if this volume is not enough for your family, you can safely use a 3-liter container, increasing the amount of ingredients proportionally.

Ingredients (per 1 liter jar):

Cucumbers - 500 g;
Bay leaf - 1 pc.;
Black pepper, peas - 4 pcs.;
Garlic - 2 cloves;
Dill umbrellas - 2 pcs.;
Citric acid - 0.5 tsp;
Chili pepper - 1 ring;
Cherry leaf - 1 pc.;
Horseradish leaf - half a leaf

Ingredients (for the marinade - enough for 3 1 liter jars):

Water 1.5 l.;
Sugar - 4 tbsp. l.;
Not iodized salt- 2 tbsp. l.

Cooking method:

Cucumbers need to be soaked in cold water, then they will be crispy. We wash the vegetables in advance and soak for 3-4 hours, the water should be ice-cold, you need to change it several times. At the same time, we prepare the containers - wash the jars with soda and sterilize them over steam, in the microwave or in the oven;
At the bottom of each 1-liter jar we put dill umbrellas, a little chili, horseradish and cherry leaves, garlic, black peppercorns and bay leaves;
Cut off the ends of the cucumbers. We fill the jars, placing the vegetables in such a way that they are packed as tightly as possible. If the cucumbers are large, then you can lay them vertically, and cut the top one in half;
Bring to a boil in a kettle clean water(no additives yet). Pour boiling water over the cucumbers in the jars. To prevent the glass from cracking, place a wide knife blade under the bottom. Cover the jars with lids and let warm for 10 minutes. Then we drain this water into the sink; we no longer need it and helps get rid of contaminants that could get into the jar with cucumbers and herbs;
While the cucumbers have not yet cooled down, pour clean boiling water over them again. Leave for 10 minutes. After the second steaming, drain the water, but this time into the pan where we will prepare the marinade. Everything is simple here, you just need to add salt and sugar - for 1.5 liters of water you will need 4 tbsp. l. sugar and 2 tbsp. l. salt (this amount is enough for 3 1 liter jars). Bring the brine to a boil and boil for 2 minutes;
Pour 0.5 tsp into each jar. citric acid and fill with brine to the very top. Then screw/roll up with sterilized lids;
We turn the workpiece upside down, wrap it in a warm blanket and leave it in this position until it cools completely. Keep home canning can be in the cellar or in a cool place, protected from sunlight. Shelf life - 1 year.

Everyone has experienced the fact that after a few days, jars of cucumbers begin to become cloudy. This is due to the fact that in the jar there was at least one cucumber with emptiness inside. So, to prevent this from happening, before pickling, as you cut off the ends, you need to pierce the cucumber with a regular knitting needle, and the jars will not become cloudy.

For long storage In the apartment we prepare delicious pickled cucumbers using a special method so that they remain crunchy in jars all winter. Pickled cucumbers will be stored for a long time if you pour boiling water over them twice during the cooking process; this method is called “double pouring.” Without sterilization, the jars do not explode, and the cucumbers turn out beautiful and incredibly crispy.

Crispy pickled cucumbers for the winter without sterilization

Summer is the time to prepare delicious preparations for the winter. A must-try dish that housewives should try are cucumbers, which do not require sterilization, but turn out crispy.

The proposed options for preparing pickles are suitable for residents of apartment buildings. You can store jars not in the basement; an ordinary pantry will do. You can preserve cucumbers in a liter, two-liter, or three-liter jar. It is better to salt in a liter bottle, this is just enough for 1 meal.

To ensure that the cucumbers do not turn out too soft and have a pleasant crunch, follow a number of rules:

It is better to salt young vegetables with dark pimples;
3 - 4 hours before cooking, the fruits are soaked in ice water;
For brine, use clean, filtered water;
Try the cucumbers before cooking; bitter ones will ruin the taste of the dish;
Greenhouse and hothouse ones will not be crispy.

The recipe for preparing delicious pickled cucumbers for the winter without sterilization is quite simple and does not require much time. Such a snack will not go unnoticed even for festive table.

For a family of 5 or more people, it is best to pickle cucumbers in 3 liter jars. Of course, the result will be no different from liter ones; in the end, you will get the same crispy, tasty, pickled cucumbers.

Ingredients for a 3 liter jar:

Cucumbers – 10-12 pcs. (how much will fit in the jar);
Currant leaves – 2 pcs.;
Citric acid - on the tip of a knife;
Allspice peas – 5 pcs.;
Garlic – 2 cloves;
Bay leaf – 2 pcs.;
Horseradish leaves – 3 pcs.;
Dill umbrellas – 2 pcs.;
Sugar – 1 tbsp. l.;
Salt – 2 tbsp. l.;
Water - 2 l.

Cooking method:

Rinse jars and lids with baking soda. Let the cucumbers sit in cold water for at least 2 hours. Prepare everything necessary ingredients;
Bring a pot of water to boil, and in the meantime fill the jars as written in the next step;
Place dill umbrellas washed with cold water and a few currant leaves at the bottom of the jar. Fill the jars with cucumbers to the middle, and again put dill umbrellas with currant leaves in a new layer;
Now fill to the very top with cucumbers. And place 2 cloves of garlic, cut in half, on top. Cover with a lid, set aside and meanwhile fill the other jars in the same way;
Fill the jars boiled water and leave covered for 10 minutes. And we put clean water to boil again (the same amount as was needed and used in the first fill);
Once 10 minutes have passed, drain the jars into the sink;
Now add spices to them: black pepper and sweet pea, 2 tbsp. l. salt, sugar, lemon acid on the tip of a knife and 2 aspirin tablets;
Fill the jars with new boiled water and roll up. Turn over and wrap as usual.

Be careful with the lids, because even new lids are terrible and leak air. You should always check. When washing jars, fill the jars with water, close them and check whether the water flows or not.

Pickled cucumbers for the winter - a finger-licking recipe

We offer you a simple and tasty option, which every housewife should try at least once - pickled cucumbers for the winter “You'll lick your fingers.” In the cold season, they are perfect for Ukrainian hot borscht and mashed potatoes with meat. Elastic, aromatic, crispy and in moderation spicy cucumbers will become great snack on festive feast.

Ingredients (for a 3 liter jar):

Cucumbers - 2 kg;
Garlic - 3 cloves;
Water - 2 l.;
Horseradish root - a piece;
Dill - 2 umbrellas;
Currant leaf- 3 pieces;
Salt - 120 g.

Cooking method:

Wash cucumbers with seasonings thoroughly. It would be good to keep the fruits in ice-cold spring or filtered water for 2-3 hours;
We place the prepared vegetables for fermentation in a bottle or any glass, enamel, or ceramic container;
Place seasonings on the bottom and cucumbers on top. Dissolve salt in cold well water. Pour this solution over the prepared vegetables. Cover the container and leave for three days;
Let's try. Make sure not to over-acidify. As soon as you like the taste, we begin to close it;
We take the cucumbers out of the brine and arrange them liter jars. Place garlic and horseradish roots between the fruits;
Fill with drained boiling brine. Let stand for 15 minutes;
Drain, boil, and refill the workpiece. Let it stand again;
After the third time, seal it. We wait for it to cool down and take the pickles to the cellar for storage.

Do not use tap water for preservation. Due to the chlorine content, the fruits will become soft.

Crispy pickled cucumbers with mustard - a recipe for the winter

Every housewife dreams that her pickles will delight and give pleasure, and she herself has heard many rave reviews about her cooking. To please everyone around you and remain satisfied with your painstaking and tedious work, you need to know the recipe for the pickle you are going to prepare.

Ingredients (based on 3-liter jars):

Cucumbers 1 kg (10-12 pcs.);
Cherry leaves - 6 pcs.;
Dill umbrellas - 6 pcs.;
Currant leaves - 6 pcs.;
Garlic - 6 cloves;
Fresh hot pepper - 1 pc. medium size, enough for 6 rings;
Bay leaf - 3 pcs.;
Mustard beans - 1.5 tsp;
Vinegar - 150 ml;
Black peppercorns - 15 pcs.;
Sugar - 6 tsp;
Salt - 6 tsp.

Cooking method:

The process of preparing cucumbers with mustard is quite simple and easy to implement.

Wash, soak and peel the cucumbers for pickling;
Pour boiling water over the dill umbrellas, currant and cherry leaves, then drain the water;
Place 2 dill umbrellas, 2 currant and cherry leaves at the bottom of each jar (pre-sterilized). Also put in 2 rings of spicy green fresh pepper and 1 finely chopped clove of garlic. Next place 1 bay leaf and 5-6 black peas allspice;
Carefully remove both ends of each cucumber and place them in a jar - first vertically, placing them tightly together, and then horizontally to effectively fill the space up to the neck;
When there is no free space left, add one more finely chopped clove of garlic on top;
Now fill the jars with boiling water, cover with lids and leave for 20 minutes;
After 20 minutes, drain the water from the cucumbers, covering the neck of the jar with lids to prevent the contents from spilling out. Next, place the water poured into the pan on the stove and boil;
Pour boiling water over the cucumbers again, cover with lids and leave in this form for another 20 minutes;
Drain the water from the jars again, then pour 0.5 tsp into each. mustard beans, 2 tsp. heaped salt, 2 tsp. sugar with a slide. Next, pour 50 g of vinegar into glass containers. And then pour in the boiling brine that was drained from the jars;
Now you can roll up the jars with lids.

The pickling process does not eliminate the nitrates contained in these products. This is why it is important to cut off the ends of cucumbers (they contain the highest concentration of nitrates) and soak them in water to reduce the level of nitrates.

Now you know all the intricacies of canning cucumbers with mustard.

This recipe will allow you quickly and without extra effort make an excellent harvest of cucumbers for the winter, the taste of which will delight everyone. Crispy, moderately spicy and salty, dense and hard cucumbers will become a great addition to any table, and the hostess will bask in praise. Try it and enjoy!

Sweet crispy pickled cucumbers for the winter - recipe for 3 liters

Summer is in full swing, and the first juicy cucumbers are already ripe, so it’s time to take on recipes for pickled sweet cucumbers for the winter. This recipe for pickled sweet crispy cucumbers can be used even by inexperienced housewife, because it is very simple and does not require much time to prepare. Its main advantage is that it does not require sterilization.

Ingredients (per 3 liter jar):

Cucumbers - 2 kg;
Garlic – 3-4 cloves;
Dill greens – 40 g;
Bay leaf – 1 pc.;
Small horseradish leaves - 2 pcs.;
Hot capsicum – 1-2 slices;
Parsley and celery – 6 g each.

Ingredients (for sweet marinade per 1 liter):

Sugar – 90 g;
Apple vinegar 6% - 200 ml.;
Salt – 40 g;
Water – 800 ml.

Cucumbers should be pre-soaked in cold water for 2-4 hours to obtain thick, crispy pulp.

Cooking method:

The most suitable cucumbers for rolling are small fruits, with dense pulp and small seeds;
We thoroughly wash the vegetables and spices from dirt, and then put them in a jar;
Fill the contents of the filled containers with boiling water. Pour water into the center so that the jar heats evenly;
Cover the jars with sterilized lids and leave them for 5-6 minutes. The cooled water must be drained, brought to a boil and pour boiling water a second time. After 5 minutes of exposure, drain the water again;
Next, prepare a sweet brine: add sugar, salt and vinegar to boiled, drained water. We wait and fill the contents of the jar with boiling brine;
Roll up the lid of the jar and get canned cucumbers without sterilization.

Due to the bitter pepper, the cucumbers turn out to be sweet and spicy, so if spicy food is contraindicated, do not add pepper.

Well, as you may have noticed on the agenda, the sensational theme of this season is pickled cucumbers, which turn out crispy, and they will be prepared only using the most delicious recipes. So we pickle crispy cucumbers in liter jars for the winter.

Crispy pickled cucumbers for the winter - recipe for 1 liter

Ingredients (for 1 liter jar):

Cucumbers - how many will fit in the jar;
Horseradish leaf - 1 pc.;
Cherry leaf - 1 pc.;
Dill umbrella - 1 pc.;
Black peppercorns - 4-5 pcs.;
Vinegar 9% - 1 tbsp. l.;
Garlic - 2 cloves;
Sugar - 2 tbsp. l.;
Salt - 1 tbsp. l.

Cooking method:

Prepare the cucumbers: put them in a basin and cover with cold water for 2-3 hours. After this, wash and cut off the ends on both sides;
We take jars and put dill, horseradish leaves, currants and cherries in them. Horseradish can also be taken by the root. We also add pepper, bay leaf and garlic. If needed spicy cucumbers can be put hot pepper;
Next, fill the jars with cucumbers. They should be located quite tightly;
After this, add sugar, salt and vinegar;
Fill with boiling water, close the lid and set to sterilize;
After this, roll up the lids, wrap them in a towel and leave to cool;
As soon as the jars have cooled, put them away for storage.

Next, we’ll talk about canning cucumbers for the winter, look for new ways to prepare delicious preparations, and share our finds and ideas. A simple way to keep cucumbers strong and crispy, and to avoid spoilage and exploding jars, is to pickle cucumbers with vodka.

Crispy pickled cucumbers with vodka - a recipe for the winter

One way to extend the shelf life of cucumber and tomato preparations is to add vodka to the marinade. IN in this case alcoholic drink acts as a preservative and is completely safe for children, so you should not consider this recipe for crispy pickled cucumbers with vodka for the winter food exclusively for adults.

In addition to vodka, vinegar, salt with sugar and spices are added to the marinade. Cucumbers, as in any other recipe for cucumbers for the winter, it is better to choose pickling varieties, medium-sized, dense, with pimples.

Before putting the cucumbers into jars, soak them in cold water for several hours. This proven method will firm them up, restore freshness and make them crispy.

Ingredients (per 1 liter jar):

Small cucumbers - as many as will fit;
Vodka – 1 tbsp. l;
Horseradish leaf – 2-3 pcs.;
Hot pepper – 1/3 pod;
Garlic – 2 cloves;
Allspice – 4-5 peas;
Umbrellas of dried dill – 2 pcs;
Vinegar 9% - 1.5 tbsp. l.;
Sugar – 1 tbsp. l.;
Table salt – 1 tbsp. l.;
Water.

Cooking method:

Soak the cucumbers in cold water, changing the water two or three times if possible. Let stand for 2-3 hours;
We carefully prepare the jars and lids: wash them with baking soda or another detergent, rinse them several times. To be on the safe side, you can sterilize the jars and boil the lids;
At the bottom of the prepared jars we place a couple of pieces of horseradish leaf, a large umbrella of dill, two rings of pepper and a clove of garlic, cut into slices;
Fill the jar with cucumbers. Larger down, the remaining space can be filled with small cucumbers or cut large ones into 2-3 parts;
Place dill, garlic, horseradish and pepper on top of the cucumbers. Add allspice peas;
Fill with boiling water, cover with a lid (do not roll up) and leave for 20-25 minutes to warm up;
Pour the water back into the saucepan, boil again and refill. Let the cucumbers stand for 15 minutes under a closed tin lid;
After the second pour, add salt and sugar to the drained water and bring to a boil. Boil over low heat until the salt and sugar dissolve;
Pour vinegar and vodka into a jar of cucumbers. Instead of table vinegar, you can use apple cider vinegar, but be sure to check the strength - you need 9% vinegar;
Pour the boiling marinade into jars. Pour it full so that it spills a little onto the plate;
Twist tightly tin lids or roll it up using a machine. Turn the jars upside down and wrap them up;
Leave the jars of cucumbers for additional heating for a day. Then we rearrange it for storage in a cool, dark room or put it in the pantry. In winter, pickled cucumbers can be served as an appetizer, added to salads, and vinaigrettes. Happy preparations for the winter!

Awesome cucumbers - a recipe for crispy pickled cucumbers for the winter

Step-by-step recipes for preparing salted, pickled, pickled cucumbers for the winter in 3 liter jars

2018-07-13 Marina Danko

Grade
recipe

9525

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

Carbohydrates

5 gr.

20 kcal.

Option 1: Pickles for the winter (for a 3-liter jar) - classic recipe

Oak leaves are not as popular an additive in marinades as, say, currant greens or cherry leaves. Nevertheless, they are very useful in marinade and perfectly strengthen the skin of cucumbers.

Ingredients:

six fresh oak sheets, the same number of currant and cherry leaves;
four dill umbrellas;
four leaves of horseradish;
two dozen cucumbers;
garlic;
peppercorns;
salt - three spoons;
bay leaf - a couple of leaves.

Step by step recipe preparing cucumbers for the winter in 3 liter jars

You won’t need this for dill, but be sure to wash the spicy leaves; dust may settle on them, which is completely unnecessary to get into the jars. Separate the garlic into cloves, peel them, then cut each one lengthwise. First, place peppercorns and two horseradish leaves on the bottom of cleanly washed and dried jars, add garlic, dill umbrellas and spicy leaves.

Before canning, cucumbers are washed and kept in cool water for up to three hours. It is not necessary to dry them thoroughly, just blot them with a towel or rag. Vertically, in dense rows, fill the jar with cucumbers, fill the empty space remaining up to the neck, placing the cucumbers in a horizontal position.

In a clean half-liter jar, dissolve salt in water, pour the brine into the jar with the cucumbers. Then, almost to the top, fill with ordinary clean water. Place the remaining two horseradish leaves on top and add water to cover them completely. The containers prepared in this way are placed on plates or bowls so that the water that flows out during fermentation remains in them. After the lapse of three days add a little salt water, close the jars tightly and transfer to a cool place, always dark.

Option 2: Pickled crispy cucumbers for the winter (for a 3-liter jar) - quick recipe

The composition of the marinade does not mean that the recipe can be looked down upon. All the typical ingredients are present, there is vinegar and spicy ingredients, which means that cucumbers can be considered a classic snack.

Ingredients:

two dozen small cucumbers;
three small dill umbrellas;
half a medium-sized head of garlic;
three currant leaves;
small horseradish leaf;
peppercorns;
two tablespoons each of sugar and rock salt;
three laurel leaves;
one hundred milliliters of food vinegar.

How to quickly prepare cucumbers for the winter in a 3 liter jar

After examining, rinse the cucumbers thoroughly, removing soft or spoiled specimens. Leave the cucumbers selected for preservation in a basin, filling them with clean water for three hours. If you picked the cucumbers with your own hands and are sure that they got from the garden to the table in no more than five hours, soaking can be halved.

We thoroughly wash the glass containers; for this purpose it is customary to use a solution baking soda. Be sure to rinse the jars thoroughly afterward. At the bottom we add dill, garlic, peeled and cut into pieces, horseradish and currant leaves, pepper and bay leaves. The most dense way to fill a jar with cucumbers is if the first layer is positioned vertically and as densely as possible. Subsequent layers in which cucumbers can be used different sizes, arrange at your discretion.

Pour boiling water over the cucumbers and cover with boiled lids for a quarter of an hour, leaving for no longer than a quarter of an hour. Drain the water and boil again, this time pour it over the cucumbers for ten minutes. We return it to heat again, put salt and sugar in jars, and pour in vinegar. After the third pouring of boiling water, we seal the jars, turn them over, and leave them for a day under a thick blanket.

Option 3: Spicy cucumbers for the winter in 3 liter jars

Tarragon in the marinade is an unusual guest, its aroma is not so strong, and it will be felt more in the brine than permeating the cucumbers. Be moderate when using pepper and horseradish, especially for male cooks. You should not try to make cucumbers so vigorous that they are stronger than the liquids that you are going to snack on them.

Ingredients:

a pair of dill umbrellas;
two leaves of cherry and currant;
a sprig of tarragon;
small hot pepper;
five cloves of garlic;
a large leaf of horseradish;
three tablespoons of coarse salt;
one and a half kilograms of cucumbers;
horseradish root (fresh).

How to cook

Even if you got the cucumbers straight from the garden, after washing, soak them for several hours and fill them with water. As a rule, it is enough to keep the cucumbers in a basin for three hours. Then rinse them again, cut off the ends, the greens selected for canning, along with the leaves, and rinse. Peel the garlic, cut each clove into three parts.

Dissolve three tablespoons of salt in hot water, about two hundred milliliters in volume, carefully strain off the sediment and let it cool completely. Place currant and cherry leaves at the bottom of the jar, cut about a five-centimeter piece from the horseradish root. Add an umbrella of dill and place the first layer of cucumbers tightly.

Place garlic and a little fresh hot pepper on top of the first layer, and place the cucumbers tightly at the very top of the jar. We finish with tarragon and another umbrella of dill, filling the jar about two-thirds with clean cold water. Next we pour in saline solution and, not reaching a centimeter from the edge of the neck, add clean water again.

It is convenient to place several jars of cucumbers in a large basin; leave them in this position in a dark and relatively cool place for three days. During fermentation, some of the brine will flow out of the jars; it is better to remain in the basin.

At the end of three days, the cucumbers turn sour and the brine becomes slightly cloudy. Drain the liquid from all the jars into a common saucepan and boil for about two minutes. Without allowing the brine to cool, pour it back into the jars up to the cut of the neck. Cover with lids and keep in a cool place for about two weeks, after which the cucumbers are considered ready.

Option 4: Sour cucumbers for the winter in a 3 liter jar (with vinegar)

The marinade will already be quite sour; make sure that the strength of the vinegar solution does not exceed nine percent. The weight of cucumbers is indicated approximately; often up to two kilograms of vegetables are required per jar.

Ingredients:

a spoonful of peeled garlic cloves;
large umbrella of dill;
three spoons of sugar;
two tablespoons of salt;
half a glass of table vinegar;
a pair of bay leaves;
1500 grams of cucumbers.
black and allspice - three peas each.

Step by step recipe

Soaking cucumbers in cold water before storing is not only desirable, but almost mandatory. First, rinse the fruits, place them in a basin and fill them with water so that they float freely in it. Wash the jars and don’t have to dry them; it’s most convenient to put the cucumbers in bottles of at least three liters.

Place peeled garlic, pepper, bay leaf and dill, chopped into large pieces, into jars. Remove the cucumbers from the water and cut off the ends; fill the bottles tightly with vegetables. It is better to use bottled water in the brine, or at least one that has passed through a filter. Pour sugar and salt into it, boil and pour in vinegar.

After mixing the brine, use a large ladle to pour water into the cucumbers. Cover them with boiled lids ahead of time and send them for sterilization. A wide pan with high walls, approximately thirty liters in volume, is best suited for this. Place any plastic or wooden grid at the bottom; you can get by with just a terry towel folded in several layers.

Place a jar on the bottom of the pan and fill it up to the hangers with water. Make the heating moderate at first, and as it warms up you can increase it. When the water boils in the pan, lower the temperature slightly, keep the jars of cucumbers in it for up to twenty minutes, then carefully remove the bottles and roll them up.

Canned vegetables in three-liter jars are kept in a vertical position, bottom up, until cooling. Be sure to wrap them in a warm blanket or an old winter jacket.

Option 5: Cucumbers for the winter in a 3 liter jar with citric acid

The amount of salt can be increased slightly if you like your snacks saltier. For greater sharpness, do not change the amount of garlic, but you can add a little more horseradish and pepper.

Ingredients:

up to two kilograms of medium-sized cucumbers;
small head of garlic;
medium-sized horseradish root;
half a spoonful of mustard seeds;
dill umbrellas - three pieces;
one and a half spoons of citric acid;
half a small hot pepper;

For the marinade:

salt - two tablespoons and twice as much refined sugar;
water - one and a half liters;
a dozen peppercorns;
laurel - three large leaves.

How to cook

Prepare the glass container by thoroughly washing it with a saturated soda solution. Rinse and dry the jars, making sure there is no dirt or baking soda residue left. Separately, sterilize the lids in boiling water for ten minutes.

Cucumbers for canning three-liter jar can be almost anything, large ones can be cut, but it is better if the fruits are still the same size. Cut into prepared jars in large pieces peeled garlic, chop the horseradish root and hot pepper into slices of about a centimeter.

Wash and soak cucumbers, rinse again. Cutting off the ends, fill the jars with fruit as tightly as possible. Boiled in enamel pan water, dissolve all the sugar, along with salt, boil the bay leaf and pepper in the brine for five minutes.

Boil sufficient quantity water, pour it over the cucumbers for ten minutes. Drain all the liquid from the jars directly into the sink, refill them with boiling water, this time soak for five minutes. We also pour out the water, add lemon and mustard seeds to the cucumbers.

Do not let the marinade cool or bring it to a boil again. After pouring boiling liquid over the cucumbers, immediately roll up the lids. Keep the jars upside down for at least a day under a warm blanket, during which time the cucumbers should cool completely.