Just like grandma's! To every woman such words will seem like the best reward for her work in preparing conservation. Of course, all housewives know how to pickle cucumbers. Each of them has their favorite recipe. But every year, when the time for preservation approaches, everyone wants to please their relatives with something new and diversify their culinary repertoire. Crispy, aromatic, and homemade, pickled cucumbers are one of the desired delicacies on winter days.
Useful properties of cucumbers
Anyone who knows how to pickle cucumbers is probably interested in their benefits for human body. After all, all berries, vegetables and fruits, in addition to their taste, also have useful properties. Thus, cucumbers help stimulate digestion and metabolism, cleanse the skin and intestines, normalize the water-salt balance, and have a diuretic effect. These vegetables are also successfully used in cosmetology. They are an excellent remedy for sagging and sagging skin. Masks and lotions are made from cucumbers, which help cleanse the skin and lighten age spots.
However, it should be remembered that frequent use Pickled cucumbers can be harmful to tooth enamel due to their high acid content. It is also advisable to use them in moderation for people suffering from hypertension, liver and kidney diseases.
How to choose the right cucumbers?
In order to properly prepare pickled cucumbers for the winter, you need to take their choice seriously. The fruits you take must be fresh, medium-sized and with black spines. Cucumbers with white spines are not suitable for preservation, as they are dessert, perishable varieties. Jars with such vegetables quite often “explode”. Of course, limp cucumbers that have been lying around for a very long time are not suitable for pickling for the winter. It is better to use them for various pickles, without rolling them into jars.
It is necessary to prepare cucumbers for canning accordingly: cut off the skin on the nose and stem, soak for several hours so that the air comes out of them.
Every housewife should know that in order to avoid swelling of the lid on the jar, it is necessary to adhere to the rules of hygiene and sterility.
About pickling cucumbers
Every housewife carefully prepares for the moment when it is time to pickle cucumbers for the winter. Only favorite and proven recipes are chosen, although sometimes something new is also found. Of course, various homemade cucumber preparations are also used. These vegetables are canned with vodka, garlic, sweet peppers or currants, tomatoes and carrots. They are also prepared as snack option, that is, using recipes instant cooking. Various spices, seasonings and herbs, roots, leaves of bushes and trees, such as currants, gooseberries, cherries, oak and others are added to jars of cucumbers.
Both hot and cold marinade are suitable for pickling cucumbers.
Cucumbers with garlic
There are ways to preserve cucumbers without sterilization. In such cases, cold water is used. Garlic also plays a big role in this recipe. So, we pickle cucumbers without sterilization. For this, based on a three-liter jar good vegetables take about eighty grams of salt. Chop the head of garlic (it is not necessary to use a garlic press) and place it last in the jar - so that it is at the very top. Then it's all filled in cold water.
Sometimes, immediately after canning, everything inside the jar becomes cloudy, but this is not a big deal. After some time, the marinade becomes clear again. And in winter, after opening such a jar, the delicious cucumbers, as they say, will not take you by the ears.
Cucumbers like grandma's
Everything cooked according to grandma's recipe, as a rule, always turns out to be the most delicious. The same applies to pickled cucumbers. In order for them to be the same as grandma’s, you must follow these instructions.
Before pickling cucumbers, you first need to keep them in cold water about six o'clock. Then ten cloves, three bay leaves, a third of a small pod of hot pepper, eighteen black peppercorns, half a tablespoon of cinnamon, three large cloves of garlic, five sprigs of parsley, seven sprigs of horseradish and dill are placed in a three-liter jar. The marinade is prepared according to the following calculation: for a three-liter container, take one and a half liters of water, seventy-five grams of salt and the same amount of sugar.
The cucumbers are placed in a jar and poured with boiling marinade. Then they are covered with sterilized lids and sterilized for twenty minutes. Next, the jar is taken out of the water and the lid is opened slightly. If there is too much marinade right up to the neck, then you can pour it out a little. Next, you need to add seventy grams of nine percent vinegar and close. With this method of preservation, jars are not wrapped.
Cucumbers in cucumbers
Another incredibly tasty pickled cucumbers are obtained by next method canning. Small, strong cucumbers are placed in a three-liter jar. Next, they are covered with yellow, slightly overripe cucumbers grated on a coarse grater. After this, add one tablespoon of salt, two tablespoons of sugar, three tablespoons of vinegar, Bay leaf, as well as peppercorns. Next, the jars are sterilized for fifteen minutes and the lids are rolled up. This unusual recipe Preserving cucumbers will appeal to many people not only in winter.
Pickling cucumbers with citric acid
One of the proven recipes is preparing a marinade for cucumbers with the addition of citric acid. The result is “finger-licking good.” Therefore, housewives should have an idea of how to pickle cucumbers in this way.
The marinade for these cucumbers is prepared based on a three-liter jar from ingredients such as salt in the amount of two tablespoons, sugar in the same amount, and citric acid in the amount of two teaspoons. Next, it is poured into a container in which the cucumbers are neatly stacked. After sealing, the jars are wrapped in warm blankets.
If cases of lid swelling suddenly occur, you can use the following unusual advice. And you don’t have to throw away the jar. The idea is to pour salt on top of the swollen lid. In this case, the container will no longer explode. The salt at the top of the lid inhibits the fermentation process taking place inside the jar. The most interesting thing is the following. If you do this procedure in the evening, but in the morning you can see the lid has already settled, and the salt will become wet, even if the room where the jar is located is very dry.
Cucumbers under a nylon cover
Among variety of recipes There are also canning products that do not require the effort of rolling up the lids. The results are unsurpassed. We are talking about sealing jars with nylon lids. Here we can recommend two of the most proven recipes for pickling cucumbers. The first one is this. A three-liter jar filled with cucumbers is not very full. faceted stack salt. Next, fill them with two liters of boiling water and cover with a nylon lid.
The second recipe requires more time to achieve the desired result. Just as in the first option, one stack of salt is added to a three-liter jar of cucumbers. Then it is filled with cold water. And then we pickle the cucumbers in jars in this way for three days. Then this marinade is poured into a deep bowl and brought to a boil. While still hot, it is poured into jars with cucumbers, which are immediately closed with nylon lids.
Cucumber barrels
There are thousands of ways to easily, tasty and cheaply pickle cucumbers. The recipe for this homemade Also suitable for canning zucchini and zucchini.
With this method of preservation, fourteen ready-made liter jars of cucumbers come out. Calculation necessary ingredients is taken for five liters of water. In a deep bowl, mix one glass of salt, one and a half glasses of sugar, one bottle of nine percent vinegar. Put it all on the fire and bring to a boil. Parsley, black pepper, dill, cloves of garlic and cucumbers, cut into barrels, are placed in jars. They are poured with marinade and boiled in a container of water. Liter jars should be boiled for ten minutes, two-liter jars - twenty, three-liter jars - thirty minutes. This recipe is one of the most proven. A taste properties cucumbers do not need additional praise.
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 especially for our readers the best recipes on 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 hot water into a basin and lower the jars into it. Turn on the stove and keep the basin 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 fruits of small and medium size, regular shape, and first leave them in cold water for a couple of hours. 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, even and small ones, pour 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 very much, and I want to find something for them best recipe canning. 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.
- Get out hot pickle 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 ideal for a snack and will fly away instantly.
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
- Prepared 1 liter jars Wash 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!
During the harvest season, the harvesting marathon begins. In their kitchens, thrifty housewives line up rows of jars and begin searching for recipes. The period of ripening of cucumbers causes a big stir.
Today we will tell you how to pickle cucumbers for the winter. It’s so nice to open a jar of cucumbers in winter and enjoy delicious aromatic pickles.
Pickled cucumber is a mandatory attribute of a banquet, an indispensable addition to fresh dishes, a significant ingredient in salads. Prepare important product needed in the summer by choosing the appropriate recipe.
ABC of cucumber preparation
Pickling cucumbers for the winter is a complex and time-consuming process. To get a high-quality result, you will have to act clearly and carefully for several hours, carefully monitoring the cleanliness of food and utensils.
First of all, prepare the cucumbers. They are washed with special care and the ends are cut off on both sides. Some housewives leave the butts of the fruits, but for better nutrition cucumber with water and marinade though ponytails are better cutting down.
After soaking, dry the cucumbers with a clean napkin or simply allow the water to drain through a sieve.
While the cucumbers are soaked, there is time to prepare glass jars. Clean them with soda, especially paying attention to the relief on the neck, where rust and dirt collects. The final stage of washing is to pour boiling water over the inside.
To prepare pickled cucumbers for the winter, jars are always sterilized: by steam, boiling, microwave rays, dry heat (in the oven).
At the same time as sterilizing the jars, you can clean the lids. Only suitable for pickling cucumbers metal lids yellow color. A special coating is applied to their surface that does not react with acid.
It is wiser to boil the lids in small quantity water 10 minutes. There is no need to boil the rubber bands from the lids, otherwise their structure will be damaged.
The next important step is to choose herbs, roots and spices to taste. Berry leaves, dill and horseradish are thoroughly washed. A clove of garlic is cut into several parts. Horseradish root is also crushed. Place the spices at the bottom of the jar first.
The cucumbers are placed vertically in the jar very tightly, leaving no voids. Any cucumber that accidentally bursts from the jar must be removed. The fruits must be the same in size and variety.
If they are of different sizes, place large cucumbers first, then small ones. Crooked, hollow, soft cucumbers should not fall into the jar.
After preparing the jars of cucumbers, brew the brine. Take purified water, salt and sugar. Chlorinated water is not suitable; it is better to take spring water or buy bottled water.
Acid is added to the finished brine to form a marinade. More often used acetic acid(essence), sometimes the recipe requires table vinegar or citric acid, aspirin.
The resulting marinade is poured into a jar with cucumbers. At this stage, you can get burned by steam or boiling water, as the glass sometimes breaks. Hold the pan with marinade with oven mitts or oven mitts.
Some recipes for pickled cucumbers for the winter suggest pouring brine into a jar, and only then adding acid. Hot jars with cucumbers are sterilized, the lids are rolled up, and they are allowed to cool upside down.
Equipment for preparing delicious cucumbers:
- Dishes for cooking marinade (enamel only);
- A large saucepan for sterilizing prepared pickles (jars should fit in it);
- A piece of cloth (gauze) to put on the bottom of the pan under the jars;
- A small saucepan or ladle for boiling the lids;
- Cutting board;
- Glass jars;
- Metal seaming caps;
- A blanket for covering the workpieces (sometimes not required).
Classic cucumber canning
Our ancestors began pickling cucumbers in the 17th century and cooked fish soup in brine. With the advent of glass jars and seaming keys, a recipe was invented long storage– marinating.
Our grandmothers used this recipe to prepare cucumbers. The procedure has been developed over the years, so it is better for novice housewives to learn pickling from it.
Ingredients for a liter jar:
So, how to pickle cucumbers for the winter in jars according to classic recipe? Cucumbers and greens cleanse dirt. The bottom of the jar is covered with spices, greens and roots are placed on them, then cucumbers.
An unspoken rule: the bay leaf is not placed on the bottom, but is inserted between the glass and the cucumbers when the jar is full. A dill umbrella is placed on top of the jar.
Half a liter of water is boiled and poured into the cucumbers. Leave for 2 minutes to scald the fruits, then pour the water into the pan. Pour clean boiling water over again for 2 minutes and pour it out again.
Often when salting you have to pour boiling water into jars and it happens that the glass breaks from high temperature. You need to pour it in portions, gradually increasing the volume of hot water poured.
Drafts are unacceptable - doors and windows in the kitchen are tightly closed. While the jar of cucumbers is not involved in the process, it stands covered with a metal lid.
A marinade is prepared using the water from the first pour. Dissolve salt and sugar in water, boil for 3 minutes, add vinegar.
The marinade is poured into the jar to the very top and the lid is rolled up. Cool the pickles covered, upside down.
The secret of crispy pickling
Cucumbers turn out crispy if they were soaked in very cold water, were loosely compacted in a jar, and the preparations were cooled quickly.
Calculation for a three-liter jar of crispy cucumbers (measure - teaspoon):
Let's take a closer look at how to prepare crispy pickled cucumbers for the winter. Before pickling, washed cucumbers lie in ice water for about 4 hours. After feeding with moisture, the tails of the cucumbers are cut off and washed again.
Place herbs and spices at the bottom of the jar (sterilized), then lay the cucumbers vertically.
Brine is prepared from the given weights of sugar and salt and 1.5 liters. water, remove from heat, add essence. Poured hot marinade into the cucumbers and place the pickles to sterilize for 5 minutes.
Spread a cloth along the bottom of a large saucepan, place jars of cucumbers (along with lids) on it and pour warm water to the shoulders of the cans. The heat should be reduced when boiling.
After sterilization, all that remains is to roll up the lid and send the finished pickles to cool. There is no need to cover, this will allow the jars to cool faster.
Sweet cucumbers recipe
The sweet marinade will make the cucumbers tasty, and the long cooling time will make them soft.
For a three-liter jar of cucumbers (volume measure is a tablespoon):
How to make sweet pickled cucumbers for the winter? Now you will understand everything. Cucumbers should stand in cold water all night. In the morning, wash them thoroughly, cut off the butts, rinse and dry.
First put greens into sterilized jars, then cucumbers.
Salt and sugar are added to boiling water (about 1.3 liters) and completely dissolved. After 3 minutes of boiling, add vinegar and remove from heat. The marinade is immediately poured into the jar.
Place a jar of cucumbers in a large saucepan, add warm water so that 10 cm remains to the top of the workpiece and put on fire. Sterilize the pickling on reduced heat for 30 minutes, covering the jar with a lid.
After sterilization, the jars are rolled up and cooled for 24 hours, turned over and well wrapped in a blanket.
Cucumbers, pickled like in a store for the winter
Store-bought pickled cucumbers have a taste unique to them. You can get salty, sweetish cucumbers with a rich vinegary note in the kitchen.
For a liter jar (volume measure is a tablespoon):
Clean cucumbers are soaked for a long time (12 hours) in water with a piece of ice. Afterwards, the cucumbers are wiped with a napkin and doused with boiling water. Quickly replaced hot water to cold and leave to cool for 10 minutes.
Place spices, onions, and herbs at the bottom of the jar. Then the cucumbers are transferred. The pepper is placed in a jar on top of the cucumbers.
They begin to cook the brine. Take half a liter of purified water and bring to a boil. Add salt and sugar and dissolve.
Vinegar is added to the prepared brine, reducing the heat.
Pour the marinade into the cucumbers and place them on the stove for sterilization.
Sterilize the pickles for 10 minutes. in a large saucepan with water.
The hot jars are allowed to rest for 5 minutes and the lids are rolled up. When cooling, the jars should stand with their lids down, covered with a blanket.
Recipe with zucchini
Cucumbers and zucchini belong to the same plant family. Their fruits are similar, so they are preserved in the same way. The recipe for pickled cucumbers and zucchini for the winter is very simple.
For two-liter jar vegetables (volume measure – tablespoon):
Vegetables are peeled, washed, sorted. The cucumbers are soaked in cold water for two hours. The zucchini is dried and cut into wide rings.
Leaves and spices, cucumbers and pieces of zucchini are placed in the jar.
Pour boiling water over the ingredients and after 25 minutes. pour the water into the pan. Bring to a boil again and pour into jars, let stand for half an hour and pour into a pan to cook the brine.
The water should boil for 3 minutes until the sugar and salt are completely dissolved.
Vinegar and brine are poured into a jar of cucumbers. Roll up the lid, turn the jar over, and cool under a blanket (24 hours). The workpiece is stored in the pantry.
Experienced housewives know that pickling cucumbers for the winter is not easy. They use secrets learned from their own mistakes. The result of a mistake made when pickling cucumbers will be an exploded or cloudy jar.
Many ways to prepare pickled cucumbers allow you to satisfy the most capricious tastes and process the entire harvest.
Pickled cucumbers are of course different from lightly salted ones. Because we prepare pickled ones for the winter, and lightly salted ones for immediate use.
I have already given articles. I gave it separately. Now it’s time to prepare pickled cucumbers for the winter. Yes, not just pickled, but crispy, plump. This is what we will do now.
How to pickle cucumbers. Step-by-step recipes for pickled cucumbers with various sterilization options
In this article you will find 3 best and simple recipes, in my opinion, how to prepare pickled cucumbers for the winter. They differ in sterilization methods and ingredients.
Read, watch and prepare. I wish you success!
Menu:
Pickled cucumbers in liter jars for the winter
Ingredients:
- cucumbers
- Stems (petioles) and leaves of horseradish
- Garlic
- Hot capsicum
- Leaves black currant
- cherry leaves
- Dill umbrellas
- Salt, sugar
- Vinegar 9%
Preparation:
1. We must have sterilized jars with lids ready. We sterilize as follows: rinse jars well with soda or mustard; do not rinse jars for sterilization with detergents.
2. Place the rinsed, clean jars in cold oven, set the temperature to 130°C and after the oven has warmed up, keep them there for 5 minutes, turn off the oven, open the door and let the jars cool completely. That's it, the banks are ready. Well, just pour boiling water over the lids, also for 5-10 minutes.
3. Cucumbers should be fresh, young, 8-15 cm long. Of course, you can take a different length, but I’m talking about the best option. And those cucumbers that are longer can be preserved sliced, not whole.
4. Choose cucumbers with pimples rather than smooth ones. As I already wrote in the article about lightly salted cucumbers, do not use bitter cucumbers for pickling. They will remain bitter even after salting. Salt doesn't kill bitterness.
If you buy cucumbers, ask the sellers if their cucumbers are suitable for canning. Not all varieties beautiful cucumbers can be preserved for the winter
5. Wash the cucumbers well and cut off the ends on both sides. Fill the cucumbers with regular cold water, not boiled. Leave for 1-2 hours, but no longer, so that the cucumbers do not sour.
We will marinate in liter jars. This is convenient because even if someone comes to visit, a jar of cucumbers will be enough and at the same time they will be eaten in one sitting.
We add spices and prepare our future pickled cucumbers for marinade.
6. Let's start with the spices. Fuck it required ingredient, it gives crunchiness and strength to cucumbers. If the horseradish leaves are very large, tear or cut into smaller ones and first put them in clean, sterilized liter jars. Do not try to stuff the entire leaf into the jar; half or even a quarter of the leaf is enough.
7. In each jar we put one currant leaf, two cherry leaves, 1 clove of garlic, cut in half and a piece of horseradish stem. Later we will add a dill umbrella to each jar.
There shouldn't be too much spices. Enough, 10% of the jar's capacity.
9. On top of the cucumbers we will place the second part of the same spices, a currant leaf, a piece of horseradish stem, a clove of garlic cut in half.
10. If there is space left in the jars, place a small cucumber on top and add chopped cucumbers so that the jar is full to the top. Slice hot pepper and together with the seeds, put a couple of small pieces in each jar.
If you don’t like spicy food, although the pickled cucumbers won’t turn out to be very spicy, you don’t have to do this. Don't put hot pepper.
11. Place one or two dill umbrellas in the jar on top. That's it, our jars are completely assembled and ready for marinade.
Preparing the marinade
12. For every liter of water we take 2 tablespoons of salt and one tablespoon of sugar. Put a few bay leaves, a few black peas allspice, you can also add mustard seeds. Well, if you have it, then add the mixture for pickling cucumbers. It's all there.
13. Place the pan on the fire and bring to a boil. Let it simmer for 3-4 minutes and the marinade is ready.
14. But before pouring the marinade, we still need to sterilize the cucumbers and spices. To do this, slowly pour a little ordinary boiling water into each jar and pour the same amount into other jars, then return to the first one and add a little more.
15. And so add 3-4 doses so that your jars don’t burst. Pour right up to the neck so that all the greens are covered with water. Cover the jars with lids. Let it stand for 4-5 minutes.
16. Then drain the water and repeat the procedure. Pour boiling water, close the lids and now leave for 5-7 minutes. The cucumbers should be thoroughly heated.
17. To drain water from jars, the contents of which should remain inside, special polyethylene lids with holes are sold. It is very comfortable. Be careful. Don't get burned!
If this is not done, then such jars will not be stored for a long time; they will swell.
Let's start pickling cucumbers
18. Bring the marinade to a boil and immediately pour it almost boiling into the jars. Our jars are hot, so you can pour in the marinade without being afraid.
19. At the same time, fill the lids with which we will close the jars with boiling water.
20. Did you notice that we haven’t added vinegar yet? I think it’s wrong to add vinegar to the marinade. It will evaporate greatly when boiled. So we'll be adding it directly to the jars. Add 30-35 ml to each jar. 9% vinegar. This is approximately 2 tbsp.
21. After adding vinegar, add marinade to the very top of the jars. When pouring, we try to get a bay leaf, allspice and other spices from the marinade into each jar.
Attention! When salting, take rock salt. Do not use “Extra” salt, especially iodized salt. Cucumbers may turn out soft.
22. Close the jars with sterilized lids and roll them up. Turn each jar upside down. Let's check if it's leaking.
23. Well, that's all. Our pickled cucumbers are tasty, crispy and ready for the winter. Leave the jars to cool with the lids up, without covering them with anything, otherwise the cucumbers will steam.
Then we put the cucumbers in storage, again with the lids up.
You can try them after a couple of weeks, but it's best to leave them for the winter and start opening them after a couple of months.
Bon appetit!
Recipe for pickled cucumbers with original sterilization
Ingredients:
For a 1 liter jar:
- cucumbers
- Horseradish stems (petioles) - 1-2 pcs.
- Blackcurrant leaf - 1-3 leaves
- Cherry leaf - 2-3 leaves
- Dill umbrella - 1 pc.
- Garlic - 1-2 cloves
- Allspice - 2-3 peas
- Black pepper - 2-3 black peppercorns
- Salt - 2 tsp.
- Sugar - 3 tsp.
- Vinegar 9% - 50 ml.
Preparation:
1. Wash the cucumbers well and fill with cold water for 1-2 hours.
We will marinate in liter jars.
2. Cut the horseradish stems into pieces so that they fit in the jar. We don't always take horseradish leaves, sometimes only the stems. They are the most important, on which the crunch of cucumbers and density depend.
3. Place in each jar 2-3 chopped pieces of horseradish stalk, 2-3 leaves of currants and cherries, 1-2 cloves of garlic, I usually cut them in half. According to the dill umbrella. 2-3 peas of allspice and 2-3 peas of black peppercorns.
4. Cut off the ends of the cucumbers on both sides and place them in jars.
5. Usually it is not possible to fill jars completely with whole cucumbers. That's why we add chopped ones to the jar.
6. Pour boiling water over the lids of the jars and leave for 5-7 minutes to sterilize them.
7. To sterilize jars of cucumbers, we need a large saucepan. We put some thicker rag on the bottom of the pan or put a plate so that the jars do not touch the bottom.
8. Place the jars in the pan. Pour 2 teaspoons of salt into each jar; I remind you again, take coarse rock salt. Do not use “Extra” or iodized salt.
9. Add 3 teaspoons of sugar and pour in 50 ml. 9% vinegar.
We begin to sterilize
10. Cover the jars with the prepared lids and very carefully begin to pour hot water into the pan. We poured a little on one side, pour on the other, the third, etc., so that our jars don’t burst. Do not pour water directly onto the jars. Try to pour along the sides of the pan.
11. Fill the water approximately up to the hangers of the jars. Place the pan on the fire and sterilize the jars after boiling for 20 minutes.
12. The sterilized jars, immediately after we take them out of the pan, pour boiling water to the very top.
13. We roll up the jars with lids, turn them over, there is no need to wrap the jars and let them stand for 30 minutes.
14. That's all. Our pickled cucumbers are ready.
We store everything canned in a cool place, but these cucumbers will withstand even room temperature, not the battery of course.
Bon appetit!
Pickling is one of the types of canning. Pickled cucumbers differ from pickled cucumbers in a sharper taste due to vinegar, which is an integral component in the marinade. Vinegar not only affects taste qualities, but also serves as an excellent preservative, as it prevents the development of microflora in canned food.
Some recipes use much more vinegar than is required to achieve a harmonious taste, which is most often found in pickled cucumbers industrial production. Therefore, these cucumbers turn out to be very sour.
Many people believe that it is vinegar that helps preserve canned food. In fact, the main conditions are maintaining sterility, proper heat treatment of vegetables, as well as storage finished products in a hermetically sealed container.
Cans of pickled preserves are closed only tin lids, which are rolled up with a machine. Lately Threaded lids are very popular. But they are not suitable for canning cucumbers, because there is no absolute guarantee of their tightness.
Subtleties of cooking
- For canning, it is advisable to use cucumbers no longer than 12 cm. If you need to pickle large cucumbers, then they are first cut crosswise into several parts.
- Cucumbers should be smooth, without flaws. Soft, overripe, ugly fruits are not suitable for pickling.
- Before use, cucumbers must be soaked in cold water for 4-6 hours. During this time you need to change the water twice. This is done so that they absorb water and restore their former freshness. If you skip this stage, then the cucumbers, while in the jar, will absorb the missing liquid, the amount of marinade will decrease, and a lot of free space will appear that can fill with air. If the sealing is poor, fermentation may begin in the jar, which will lead to the lid breaking off.
- For pickling cucumbers, aromatic herbs are used: dill, parsley, tarragon, coriander, savory, basil. Spicy taste Garlic, horseradish, and hot pepper give cucumbers their spiciness.
- Along with the greens, black currant, cherry, and oak leaves are placed in jars with cucumbers. They contain a lot of tannins, thanks to which cucumbers maintain a dense consistency, do not soften, and remain crunchy.
- Sugar is added to the marinade along with salt and vinegar. Moreover, in some recipes there is more of it than salt.
- The marinade filling is prepared taking into account the total capacity of the jars, but in half the volume. For example, in three-liter jar filled with cucumbers, holds approximately 1.5-1.6 liters of marinade.
- Pickled cucumbers must be pasteurized or sterilized. Time heat treatment depends on the volume of the jar. The time is counted from the moment the water boils. Half-liter jars are sterilized for 5-6 minutes, liter jars for 8 minutes, three-liter jars for 10-12 minutes.
- To prevent the jars from bursting due to temperature changes during sterilization, place a wooden stand or fabric folded in 2-3 layers at the bottom of the pan or basin. In addition to focusing on the time allotted for sterilizing cucumbers, there is another way to determine whether the fruits have warmed up enough. If the cucumbers change color from green to olive, you can stop heating, remove the jars and immediately seal them.
- Recently, the method of pickling cucumbers (and other products) without sterilization has become increasingly popular. This heat treatment method is replacing double filling cucumbers with boiling brine. Or the first time is poured with boiling water, and the second time with brine with the addition of vinegar. With this method, passive pasteurization occurs, which continues during the cooling of the cans turned upside down under a warm blanket. With this type of canning, there is no bombing of jars.
Sweet and sour pickled cucumbers
Ingredients (for 1 liter jar):
- peppercorns – 4 pcs.;
- cloves – 3 pcs.;
- bay leaf – 1 pc.;
- onion – 1 head;
- garlic – 1 clove;
- dill, parsley, tarragon - to taste.
Marinade (per 1 liter of water):
- sugar – 3 tbsp. l.;
- salt – 1.5 tbsp. l.;
- vinegar 5 percent - 3 tbsp. l.;
- water – 1 l.
Cooking method
- Select small, smooth cucumbers. Soak them in cold water for 6-7 hours.
- Wash thoroughly and trim the ends.
- Prepare the jars. To do this, wash them with baking soda, rinse clean water. Then sterilize over steam by placing the neck on an open kettle, or heat in the oven. Wash and sterilize the lids too.
- Wash the greens. Peel the onions and garlic, rinse under running water.
- Place pepper, garlic, onion, cloves, bay leaf and coarsely chopped herbs into a jar.
- Fill the jar with cucumbers, placing them in a vertical position. Pour in vinegar.
- Prepare the filling. Pour water into the pan, add salt and sugar. Mix well and bring to a boil, skimming off the foam. Boil for 5-10 minutes.
- Pour the boiling marinade over the cucumbers.
- Cover the jars with lids and place in a container with hot water. From the moment the water boils, sterilize the jars of cucumbers for 8 minutes.
- Remove them from the water and immediately seal them tightly. Turn it upside down and cover with a blanket. Cool in this position.
Pickled cucumbers with cloves and cinnamon
- fresh cucumbers – approximately 600 g;
- hot peppercorns – 10 pcs.;
- red hot pepper – 1/2 pod;
- bay leaf – 2 pcs.;
- cloves – 6 pcs.;
- cinnamon - a pinch.
Marinade (per 1 liter of water):
- salt – 50 g;
- sugar – 50 g;
- vinegar essence – 2 tsp.
Cooking method
- To pickle this recipe, select small cucumbers about 7 cm long. Soak them in cold water for several hours. Wash thoroughly. Trim the ends.
- Prepare sterile jars. It is advisable that they are hot, otherwise the glass may crack when pouring the marinade over the cucumbers. Place spices on the bottom. Fill the jars with cucumbers as tightly as possible.
- Prepare the marinade. Pour water into the pan, add salt and sugar. Place on the stove, bring to a boil and simmer for 5 minutes. Pour in vinegar essence.
- Pour in marinade. Cover with lids. Sterilize 10 minutes from the moment the water boils.
- Remove the jars from the water. Seal immediately. Turn upside down, cover with a blanket and cool.
Pickled mustard cucumbers
Ingredients:
- fresh cucumbers – 10 kg;
- onions – 3 pcs.;
- garlic – 1 head;
- mustard seeds – 500 g.
- salt – 300 g;
- sugar – 100 g;
- 9 percent vinegar – 500 ml;
- water – 5 l.
Cooking method
- To marinate this recipe, you need to take large cucumbers. Fill them with water and leave for 4 hours. Wash.
- Cut into slices. Place in a large bowl.
- Prepare a marinade from cold water and vinegar. Pour it over the cucumbers and leave for one hour.
- Transfer the cucumbers from the marinade into sterile jars. Sprinkle with mustard and a mixture of finely chopped onion and garlic.
- Strain the remaining marinade, pour into a saucepan, add sugar and salt. Bring to a boil.
- Pour it over the cucumbers.
- Cover the jars with lids and place in a container with heated water. Bring to a boil. Pasteurize half-liter jars at a temperature of 90° for 10 minutes, liter jars for 15 minutes.
- Remove from the water and immediately seal tightly.
Cucumbers pickled without sterilization
Ingredients (for a three-liter jar):
- fresh cucumbers - how many will fit in the jar;
- dill - 3 umbrellas;
- garlic – 5 cloves;
- horseradish - 1 leaf;
- currant leaves – 5 pcs.;
- hot red pepper - a small piece;
- black peppercorns – 10 pcs.
- sugar – 90 g;
- salt – 70 g;
- vinegar 9 percent - 3 tbsp. l. (or 1 tsp 80% essence).
Cooking method
- Sort the cucumbers. For pickling, take small fruits. Soak them in cold water for 4-6 hours. Then wash with a brush and rinse with clean water.
- Wash the greens, garlic and peppers as well.
- Place the cucumbers on a sieve and pour boiling water over them. Immediately place upright in a jar, topping with spices and herbs. Add salt and sugar.
- Pour boiling water over, cover with a lid. Leave for 20 minutes. During this time, the cucumbers will warm up well, and the salt and sugar will practically dissolve.
- Pour the brine into the pan through a lid with holes. Bring to a boil. Pour the cucumbers again, adding vinegar.
- Quickly close the lid and roll up.
- Turn the jar upside down and cover it with a blanket. Leave until completely cooled.
Pickled cucumbers with mint
Ingredients (for 1 two-liter jar):
- fresh cucumbers - how many will fit into the jar;
- dill – 20 g;
- black currant leaves – 3 pcs.;
- parsley – 10 g;
- mint – 3 g;
- hot pepper – 1/2 pod.
- salt – 50 g;
- sugar – 50 g;
- acetic acid – 3 tsp;
- water – 1 l.
Cooking method
- Select small, smooth cucumbers. Soak them in cold water for 5 hours. Wash. Trim the ends.
- Prepare sterile jars with lids.
- Wash the greens.
- Place the cucumbers in a jar, layering with herbs.
- Pour boiling water over it. Cover with a lid and leave for 20 minutes.
- Drain the cooled water through the holes in nylon cover, put on a jar, into a pan. Add sugar and salt. Bring to a boil and simmer for 5 minutes.
- Pour boiling brine over the cucumbers. Add vinegar essence.
- Close the jar with a lid and immediately seal it tightly.
- Turn it upside down and wrap it in a blanket. Let it cool in this position.
Video: Pickled cucumbers with a secret ingredient that everyone knows about!
Note to the hostess
If you don't love table vinegar, it can be replaced with citric acid, grape vinegar or apple. This marinade will have more mild taste and a pleasant aroma.
Store jars of pickled cucumbers in a cool, dry place away from light. If for some reason the lid on the jar is swollen, then eating such cucumbers is strictly prohibited!
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