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Pickled cucumbers in a liter jar recipe. Pickling cucumbers at home. "Cucumbers with red currants"

Every housewife in the summer tries to stock up on vegetables for the winter. Pickled cucumbers are always in demand during the cold season, so many people prepare them. However, preparing a delicious snack is not so easy. This requires talent and, of course, delicious pickled cucumber recipes, which you simply cannot do without.

Preparing cucumbers for the winter is a delicate matter. You can find many recommendations in the literature. And there are many delicious recipes for pickled cucumbers. Each of them has its supporters and opponents. And yet each of them is right in their own way. But among such a variety of recipes, you can choose the right option for yourself.

In addition, it is worth knowing the basic principles of proper salting. We'll talk about them now. For harvesting, you need to choose the right cucumbers. The type of vegetable is not so important, but the size does matter. For pickling, it is best to use small cucumbers. It is better to choose pimply ones with small spines. Cucumbers must certainly be fresh; if they have been in the refrigerator for a while, then it is better not to take such vegetables. In the market for pickles, you need to choose smooth cucumbers of the correct shape. It is more convenient to put them in containers. Before salting, they must be soaked in water for 6-12 hours. This will help get rid of excess nitrates and prepare the vegetables for further pickling.

As material for blanks, you need to take only beautiful specimens; hooked and yellow ones are not suitable: they can ruin everything.

Good pickle

Much of the salting process depends on the brine. If it is too concentrated, the cucumbers will lose their taste. A small amount of salt will lead to fermentation of the solution. To prepare the brine, you need to use coarse rock salt. Fine “Extra” or iodized ones are not suitable.

When choosing delicious recipes for pickled cucumbers, you should also consider the location of future storage of the preparations: an apartment or a cold cellar.

Carefully add garlic, dill stems and seeds, horseradish, peppercorns and other spices. All sorts of additional components increase the likelihood of spoiling the taste. Before adding, all herbs must be thoroughly washed.

Preparatory stage

No matter how different the recipes for delicious pickles are, they have one thing in common: first you need to go through the preparatory stage.

Experienced housewives recommend soaking cucumbers in plain water before seaming. In the meantime, you can prepare the jars. They must be thoroughly washed with soda and sterilized along with the lids. Some people recommend using aspirin tablets for pickling. Whether it's worth doing is up to you to decide. Next, place the cucumbers in clean jars, after rinsing them well and cutting off the edges. In each container you need to put horseradish greens, currant and cherry leaves, a couple of peppercorns and, of course, an umbrella of dill. In principle, it is possible to use other spices. It all depends on the recipe you choose. Delicious pickles are a very individual concept; many housewives also add garlic to the pickles.

Recipe for the most delicious pickled crispy cucumbers

For a three-liter jar you will need:

medium-sized cucumbers - 1.1 kg;
3 tbsp. l. salt;
pepper (its quantity can be adjusted) - five peas;
You shouldn’t get carried away with garlic, on average 5-6 cloves are enough;
bay leaf - 3 pcs are enough.
currant leaves.
tarragon (gives a special smell).
horseradish greens (leaves).

Place washed cucumbers and spices in sterilized jars. Pour water into a separate bowl and dissolve the salt in it, after which it is better to drain the liquid so that there is no sediment. Pour cold brine over the cucumbers. Next, we close the jars with nylon lids, which must first be boiled.

We send the finished seaming to the cellar or refrigerator, where it will ferment. It is worth noting that during the process the brine will come out from under the lid, so you can place a plate under the jar. This recipe for delicious pickled cucumbers cannot be called quick. Vegetables will be ready only after 2.5 months. During storage, the brine in jars may become slightly cloudy, but there is nothing to worry about. The cucumbers will still be crispy and tasty. Sealing can be stored for up to two years.

Rolling with barrel flavor

Many people only recognize pickles that have a barrel flavor. These are the kinds of preparations that our grandmothers and great-grandmothers once made. Of course, nowadays no one has been making preparations in barrels for a long time, since in the conditions of modern apartments this is simply impossible, and there is no need for so many salted vegetables. However, there are recipes for delicious pickled cucumbers for the winter with a barrel flavor.

Ingredients:

young cucumbers with thick skin - 1.3 kg;
5 cloves of garlic;
pepper - 10 peas;
It is recommended to take young horseradish - 1 leaf;
coarse salt - 3 tbsp. l;
cherry leaf - 5 pcs;
dill - just add 3 umbrellas;
three branches (optional) of greenery.

Place the washed cucumbers in any suitable container or pan, soak them for 3 hours (or overnight) in cold water. We wash and chop all the greens well, add chopped garlic and mix all the spices. Next, pour a third of the mixture into the bottom of the jar. Now you can add cucumbers. Place the rest of the seasonings in the middle of the container and on top. We prepare the brine according to the standard recipe at the rate of 3 tablespoons of rock salt per three-liter jar. Pour it over the cucumbers, then cover the top of the jar with several layers of gauze. In this form, the workpiece is infused at room temperature for at least two days. After two days, drain the brine, which we then use for pickling. Bring it to a boil and let it cool. And only refill the cucumbers with cold ones. We seal the jar while hot and store it in a cool place. As you can see, the recipe for delicious pickled cucumbers for the winter is quite simple and does not require much time.

"Long-lasting" cucumbers

To prepare a three-liter jar you should take:

fresh cucumbers (small) - 2 kg;
3 tbsp. l. salt;
bay leaf - at least 4 pcs.;
black pepper - five to six peas;
currant leaves - 3 pcs.;
garlic - 3 cloves;
dill 2-3 umbrellas, stems can also be used;
young horseradish greens.

Before pickling, cucumbers should be soaked in water for five hours. We put all the spices and leaves at the bottom of the jar, and put cucumbers on top in rows. In order to accurately maintain the proportions for preparing the solution, you need to pour water into a jar of cucumbers, and then pour it into a separate container.

This way you will determine exactly how much liquid you need. Dissolve salt in cold water. Then pour the brine over the cucumbers. We seal the top of the finished jar with a boiled nylon lid. Next, the pickle needs to be sent to ferment in a cool place. This simple recipe for delicious pickles allows you to get the finished product in 2.5 months. But after three or four days you can taste lightly salted cucumbers. If you don’t have a cellar or basement, you can store jars in the refrigerator, but then you need to use liter jars. It is important to maintain the proportions correctly. There is a tablespoon of salt per liter jar.

Pickles with oak leaves

We offer for your consideration another recipe for very tasty pickled cucumbers.

Ingredients for two three-liter jars:

If you take young vegetables, then three kilograms is enough.
You will need approximately 5 liters of brine. You need to prepare it at the rate of 1.5 tbsp. l. salt per liter of liquid.
We take no more than 3-5 horseradish leaves.
Currants of any variety - 20 leaves.
Cherry (young leaves) - 15 leaves.
Oak leaves (for a crispy crust) or walnut - 10 pcs.
5 dill umbrellas are enough.
It is important not to overdo it with red hot pepper - 4 pods.
Horseradish root is optional in this recipe.

To get delicious crispy pickles for the winter (recipes are given in the article), you need to choose the right varieties of vegetables. For this purpose, it is better to use cucumbers with pimples and thick skin. In addition, you need to put horseradish root or leaves, as well as oak or walnut foliage.

We thoroughly wash all spices, as well as vegetables. Large leaves can be divided into several parts. Before pickling, soak the cucumbers in cold water overnight. This is done so that after salting the vegetables are not empty and do not take away excess liquid. This will also help make the cucumbers crispy.

After the preparatory stage, completely drain the water and wash the vegetables themselves. Chop the hot pepper and horseradish root. Put the standard ingredients and spices for pickling into the pan, then a layer of cucumbers, then more spices. Add all the vegetables and leaves in this way, alternating layers.

Dilute salt in cold purified water and pour the solution into the pan. The brine should completely cover the vegetables and spices. We put a plate on top, and put a three-liter jar of water on it so that the cucumbers do not float to the top and are well salted. In this form, we leave the workpiece at room temperature for two to five days (it all depends on the room temperature).

White flakes will soon appear on top of the brine. These are lactic bacteria. The readiness of cucumbers must be checked by taste. Next, pour the solution into a clean container, and rinse the vegetables in running water. Spices and herbs can be thrown away; we will no longer need them.

Place the cucumbers in sterilized, clean jars. Boil the brine and pour it over the workpiece. Leave the jars in this form for fifteen minutes. Next, drain the liquid again. In general, you need to fill the cucumbers with brine three times, and the third time, seal the jars with clean tin lids. Turn the containers upside down and let them cool. As with other types of preparations, it is recommended to wrap the jars until they cool completely.

The beauty of the recipe for delicious pickled crispy cucumbers is that it allows you to make a roll that can be stored in a pantry in an apartment at normal temperature; the presence of a basement in this case is not at all a prerequisite.

At first, you will notice that the brine in the jars will be cloudy, but gradually it will become clear, and sediment will appear at the bottom of the container.

Pickling cucumbers with tomatoes

As we already mentioned, you can use a variety of recipes for pickling. Delicious pickles for the winter can be prepared together with tomatoes. Thus, you can immediately get two salted vegetables in one jar.

Ingredients:

Tomatoes (it is better to take medium-sized vegetables) - 1.2 kg.
Let's take the same amount of cucumbers - 1.2 kg.
Three dill umbrellas.
Cloves - 4 pcs.
Currant leaves (young, topmost) - 4 pcs.
Bay leaf - 3 pcs.
Sugar - 3-3.5 tbsp. l.
We use salt, as in other recipes, no more than 3 tbsp. l.
Water - 1-1.7 l.
Vinegar 9% - three tbsp. l.
Pepper - 10 peas.

Before starting cooking, sterilize the jars. You can do this for a couple. To do this, put a pan of water on the fire, and place a wire rack over the liquid, on which the jar will be placed upside down. Ten minutes is enough to process the container in this way. The cucumbers must first be soaked in water for a couple of hours, then rinsed in water and cut off the ends on both sides. Next, wash the tomatoes. Now you can put it in the jar in layers: greens, cucumbers, tomatoes. And add bay leaf and pepper on top.

Place an enamel container with liquid on the fire. As soon as it boils, pour it over the vegetables and leave to steep for 15-20 minutes. Next, pour the water into the bowl. To make the process easier, you should purchase a plastic lid with holes. This simple accessory makes the task a lot easier. Bring the water to a boil and fill it again. Add vinegar to the jar and roll it up. To cool, place the container in a warm place, wrapped in a blanket. After the jars have cooled completely, we transfer the preservation to a place for further storage. Many housewives believe that this is the recipe for the most delicious pickled cucumbers and tomatoes.

"Cold" pickled cucumber recipe

The most “delicious” recipe for pickles for the winter allows you to prepare pickles without much difficulty.

Ingredients for a three-liter jar:

Dill - 2-3 umbrellas are enough.
Oak leaves for a crunchy effect - 4 pcs.
Cucumbers - 2.5 kg.
Cherry leaves - 3 pcs.
The same number of currant and grape leaves - 3 pieces each.
Garlic (no more) - 5 pcs.
Water - 1.5 l.
Pepper - 10 peas.
You shouldn’t experiment with salt, so we take 3 tbsp. spoons.

This recipe allows you to make your own adjustments if, for example, you want to add your favorite spices. This could be tarragon, mint, savory, basil, etc. In order for the finished cucumbers to have a bright green tint, you need to pour 50 grams of vodka into each jar.

We wash the vegetables and herbs, and then put them in jars in layers, with spices on top. We will pickle the cucumbers using cold brine. To ensure that the salt dissolves well, first stir it in a small amount of warm water until completely dissolved, and then add cold water. The finished brine must be filtered, for example, through gauze. Place pepper on top of the greens in the jar, and then pour in the brine. The open container should be left to ferment at room temperature, covering the neck with gauze. Next, we move the jars to a cooler place (no more than +1 degree) for ten days. After this, you need to add brine to the very top and close them with hot plastic lids. Pickles are stored in a dark and cool place.

Cucumbers with bell pepper

The peculiarity of this recipe is that horseradish leaves and other greens familiar for such cases are not used to prepare the pickles. But the result is wonderful pickled vegetables.

Ingredients:

Bell pepper - 1 pc.
Cucumbers - 1.4 kg.
Two dill umbrellas.
Garlic - 5 pcs.
Sugar - 2.5 tbsp. l.
A tablespoon of salt.
Water - 1 l.
Vinegar - one tsp.
Black and allspice pepper.
Bay leaf.

We wash the cucumbers, cut them on both sides and soak for two hours. Next, put the spices and vegetables in the jars, add sweet peppers, cut into slices. Bring the water to a boil and pour it into containers. After ten minutes, drain the liquid. Next, take clean water, boil it and pour it into jars. Let the cucumbers steep again. In the third approach, you need to prepare the brine: per liter of water you need to put a tablespoon of salt and 2.5 tablespoons of sugar. Pour fresh marinade into jars and add vinegar. After this, we seal them with tin lids. We put the jars to cool in a warm place upside down, wrapped in a blanket. The result is very tasty, the ones we presented in the article allow you to prepare pickles in different ways, try one of them - and you will certainly receive a lot of praise from your family.

Step 1: prepare the cucumbers.

First of all, we take the required amount of fresh cucumbers, small, although it is better to be very small, and thoroughly wash them from sand, as well as any other contaminants. Then we transfer the green fruits into a deep bowl or basin, fill it with regular running water so that it completely covers, and leave it like this for two hours, during which the air in the pores will come out of the vegetable.

Step 2: prepare inventory.

At the same time, we inspect liter jars and regular metal lids with rubber bands for rust, cracks or other damage. Then we thoroughly wash them along with the rest of the necessary equipment under streams of warm running water. This is best done with a soft kitchen sponge and baking soda, although you can use dishwashing detergent, but one that contains minimal chemicals. Next, we sterilize the glass container in any convenient way, for example, in the oven, microwave or on the stove. We boil the lids in a small saucepan and leave it in it until use, and pour hot water over the rest of the small kitchen appliances and place everything on a crystal clean countertop.

Step 3: Prepare the remaining ingredients.

After an hour and a half, you can begin preparing the remaining ingredients that will be needed for pickling. First, turn on two burners to medium heat, put a full kettle of running water on one, and a deep saucepan with two liters of purified water on the second. Using a sharp kitchen knife, peel the garlic, rinse it and place it in a small bowl.

Scald fresh currant, cherry, horseradish, oak leaves, as well as dill stems with boiling water from a kettle, throw into a deep bowl and leave in it until use. Also, after two hours, we rinse the cucumbers again, shake them from excess liquid over the sink, place them in a clean bowl and let them dry a little.

Step 4: We pickle cucumbers for the winter in liter jars - stage one.

Next, take one liter jar and put some prepared ingredients into it in the following sequence: 3-5 cloves of garlic, a sprig of dill with an umbrella, optionally a small piece of dried red pepper, 1/4 of a horseradish leaf, 1/2 of an oak leaf, and 3 pieces from currants, as well as cherries. Then we begin to fill the container with cucumbers, trying not to press them down too much, as this will cause them to become deformed and burst. Then, using a ladle and a wide-necked watering can, immediately pour boiling water from the pan over the vegetables and herbs until it completely covers them. Place a metal lid on each jar and leave it to warm up for 15 minutes.

Step 5: prepare the marinade.

After a quarter of an hour, we put a plastic lid with holes on each jar in turn and, holding them with a kitchen towel, pour the water that has cooled slightly back into the pan. We put this dish on medium heat, bring the liquid to a boil and, as soon as it starts to gurgle, pour in the required amount of granulated sugar and salt without iodine. Cooking the marinade 3–4 minutes and immediately after that we proceed to the next step.

Step 6: We pickle cucumbers for the winter in liter jars - stage two.

Add two types of peppercorns to each jar of infused cucumbers: black and allspice. 3-6 grains per serving is enough. Then, using the same equipment, that is, a ladle and a watering can, pour the vegetables with very hot marinade, so that it does not reach the end of the neck of the glass container by 1 centimeter.

Then we add 1 tablespoon of 9% vinegar in each jar, cover them with warm lids and, using a special key, tightly close the workpiece. We turn the jars upside down and see if air comes out, reseal everything so that there are no bubbles at all.
Next, we place the workpiece on the floor with the lids down, wrap it in a woolen blanket, although an old jacket or fur coat will also do, and leave the yummy product to cool without sudden changes in temperature for two to three days. After this, the pickles can be put away in a more suitable, cool, well-ventilated place, for example, a basement, cellar, pantry, and after 30–40, but better than 60 days, they can be tasted!

Step 7: serve pickled cucumbers for the winter in liter jars.

Pickling cucumbers for the winter in liter jars is a very simple option for preserving vegetables for the winter. In this form, they can stand in a well-ventilated place from 7–9 months to 1 year without losing their taste. It’s nice to open a jar of this yummy in winter and inhale the well-preserved delicate summer-spring aroma. What you eat pickles with is up to you; they can be served along with any first or second hot courses or served as an appetizer with other marinades, as well as pickles. This miracle will not leave anyone indifferent, so cook with love and enjoy!
Bon appetit!

You should not soak cucumbers for more than 2 hours; they will absorb excess raw water, and this may cause the preparation to “explode”;

Very often, in addition to garlic, a little vegetables such as sweet salad peppers, onions or carrots are added to each jar;

If instead of fresh leaves, as well as dill, you have dried ones, you can use them, but in this case they do not need to be scalded with boiling water;

While pouring the marinade, it is better to keep a kettle of boiling water on the stove just in case; if the marinade accidentally spills a little, you can safely dilute it with boiling water directly in the jars.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Pickling or pickling vegetables is an easy way to preserve them for a long time, although the taste inevitably changes due to various additives. However, such homemade preparations continue to be popular, so the ability to properly salt and pickle cucumbers so that they can be stored for a long time and do not lose their strength will be useful to every housewife.

Pickling cucumbers for the winter in liter jars

All existing technologies have the same essence: processing the main container where the workpiece is placed, several fills of brine, and final swirling. However, varying the components and their ratios, proven tricks and subtleties make each dish special. Canning cucumbers in liter jars for the winter is a very simple process that can be mastered even by the youngest housewife, but requires attention to a number of details:

According to professionals, ideal cucumbers for this purpose are no more than 7 cm long and have large pimples over the entire surface. They will remain strong all winter and will crisp up no matter how long they are stored.
Pickling cucumbers in liter jars for the winter requires removing the ends of the fruit to the length of a nail, checking for damage, dark spots, and rotting points. If necessary, cut them off.
If the cucumbers are not from your garden, but were bought in a store, before work you need to put them in a cup of cold water, removing them after a couple of hours. This way they will crisp up even after long salting.
The classic ratio of salt to water is a tablespoon for every liter. For sea salt, the volume may be reduced as it is more concentrated.

Pickled cucumbers

If you are wondering how to pickle cucumbers in jars for the winter so that they look like they come from a wooden barrel, be sure to try this recipe. The ingredients must include horseradish and garlic, preferably hot (not chili!) pepper and mustard. The product acquires a rich sour-spicy taste, ideal for meat dishes or potatoes.

For a liter jar you need to take:

young fresh cucumbers – 1.8-2 kg;
mustard powder – 1 tbsp. l.;
horseradish (leaves) – 1 pc.;
salt (without iodization) – 6 tbsp. l.;
horseradish root – 1/3 pcs.;
dill tubes – 2 pcs.;
marigold flower – 1 pc.;
garlic cloves – 5 pcs.

The process of pickling cucumbers for the winter in liter jars:

Cover the bottom with a horseradish leaf, a disassembled marigold flower, some broken dill stems and garlic. It is not necessary to cut it, large slices are tastier.
Place the soaked cucumbers on top and fill the jars up to the shoulders with water. Add salt. Remove, covering with either a lid or cling film.
After 3 days (the optimal fermentation period), pickling cucumbers in liter jars enters the last stage: the brine must be transferred to a saucepan and boiled.
Sprinkle the cucumbers with mustard powder, insert the remaining cloves of garlic and dill tubes between them.
Pour in the brine and add the horseradish very slowly so that the new ingredients do not float away.

Lightly salted cucumbers

Connoisseurs of a mild taste, almost the same as that of a fresh product, will love this preparation for the winter - a minimal amount of salt, a high proportion of greens, just 3 steps to an ideal result. Worth a try! Delicious lightly salted cucumbers in liter jars for the winter are obtained from the following set of components:

black pepper – 2-3 pcs.;
fresh tarragon, oak leaves, dill - 35 g in total;
garlic clove – 1 pc.;
small cucumbers – 1.3 kg;
salt - a large spoon.

Preparation:

Place the cucumbers in a sterilized jar, diluting them with herbs, garlic and pepper.
Boil 700 ml of water, dilute salt in it.
After cooling, pour brine into the contents of the jar and cover with a thick piece of gauze.
After 2 days, replace the gauze with a lid and sterilize the jar with cucumbers.
Roll up, cool and store in the cellar.

Pickling cucumbers in liter jars

This method of preparing food for the winter differs from salting in its taste, which is determined by the preservative component. The amount of salt used in recipes is significantly reduced, and the leading position is occupied by acid: citric, acetic or even acetylsalicylic. After this action, vegetables become even crispier and last longer, but the dish becomes unsuitable for people with gastrointestinal problems.

With aspirin

An unusual way for a modern housewife to make cucumbers for the winter in liter jars was very popular when new preservation methods were unheard of. In addition to the fact that it is very reliable, the preparation is inexpensive and does not require sterilization. However, it must be taken into account that acetylsalicylic acid is a drug that injures the gastric mucosa and thins the blood, reducing blood pressure.

The recipe for canned cucumbers for a 1 liter jar is as follows:

aspirin – 1 g;
sugar – 1 tsp;
water – 1 l;
salt – 2 tbsp. l. with a slide;
cherry leaves – 4-5 pcs.;
bunches of red currants – 6-7 pcs.;
dill umbrellas – 3 pcs.;
cucumbers - by eye.

Working technology:

The approximate amount of the main product - cucumbers - cannot be guessed. It is better to take small specimens and fill the jar very tightly with them, leaving about 10 cm of height free.
Line the bottom of the jar with washed cherry leaves and a dill umbrella. Distribute the cucumbers on top, alternating with the remaining umbrellas and currants.
Pour boiling water over it and drain after a quarter of an hour.
Boil the resulting marinade, add salt and sugar, and pour it back into the jar.
Place a piece of aspirin tablet on top and roll up the jar.

With vinegar

The best pickled cucumbers for the winter in liter jars are made according to this recipe, tested by more than one thousand housewives. The trick is not only a rich set of spices for the marinade, but also... what? Find out for yourself by studying the set of components and step-by-step preparation technology:

small cucumbers – approximately 2 kg;
coriander seeds – 1/2 tsp;
head of garlic – 1/2 pcs.;
cloves – 3 pcs.;
full stalk of dill with an umbrella – 2 pcs.;
sweet pepper – 1 pc.;
sugar – 2.5 tbsp. l.;
salt - by eye;
currant leaves – 5-6 pcs.;
vinegar essence – 1 tsp.

Preparation:

Country cucumbers should be immersed in water for half an hour; for store-bought cucumbers, the time should be increased by 3 times.
Sterilize the jar, fill it with cucumbers, placing the product tightly and alternating with large slices of pepper.
Add dill and a liter of boiled water.
After a quarter of an hour, pour out the water and fill the jar with clean boiling water.
After 10 min. repeat the previous step. Pour the water into the pan each time.
Leave the jar temporarily, add sugar and currant leaves to the brine. Boil, add salt.
Pour the marinade over the cucumbers, lastly add cloves and coriander, a spoonful of vinegar essence. Roll up the lids.

Fresh vegetables can now be bought all year round, however, winter greenhouse cucumbers have practically no taste. Therefore, most housewives prefer conservation.

The pickling process does not take much time, and opening a liter jar of crispy cucumbers in winter is a pleasure. A large assortment allows you to choose pickled vegetables with or without vinegar.

Right choice

To enjoy delicious cucumbers in winter, you need to know how to choose them correctly.

Here are some tips to follow when purchasing:

give priority to small vegetables up to 10 cm, they are much tastier and will look more beautiful on the holiday table;
pay attention to the color; all fruits should be bright green; if yellowness appears, it means it is an old cucumber and cannot be used for pickling;
The color of the pimples plays a big role; they should be black and white, indicating that this is a greenhouse cucumber and it will not be crispy;
Before pickling, try the vegetable; bitterness can only be determined in this way; it appears when there is insufficient watering.

It is still better to buy cucumbers for pickling from housewives, and not from wholesale sales from a collective farm.

Classic version

When pickling for the winter using this recipe, you can get four crispy cucumbers; adding vinegar will ensure their long-term storage.

Ingredients:

cucumbers - 3 kg;
salt - 80 g;
sugar - 150 g;
vinegar 9% - 10 tbsp. spoon;
garlic - 8 cloves;
seasoning to taste.

Preparation:

Wash the vegetables thoroughly, cut off the tails, cover with ice water and leave for 5 hours. This little secret will help them stay crispy.

We sterilize the jars and put dill, horseradish leaves and on the bottom.

Place the cucumbers tightly and pour boiling water over them. Leave in this form for 1 hour.
Take a saucepan with a volume of at least 5 liters, add salt and sugar and pour out the water from the cans. Place on fire and boil for 10 minutes.
Add two cloves of garlic to each container, a couple of allspice peas and 1.5 tbsp. l. vinegar.

Fill with brine and roll up.
Turn it upside down and wrap it in a warm blanket.
We store it in this state for two days, then put it in the pantry.

Cucumbers with vodka

For many people, increased stomach acidity does not allow them to enjoy pickled gherkins. A recipe for pickling without vinegar will help. The vegetables turn out just as crispy. For the first time, you can prepare a couple of liter jars for testing.

Ingredients:

cucumbers - 2 kg;
vodka - 100 ml;
salt - 50 g;
sugar - 80 g;
seasonings

Cooking steps:

Wash the cucumbers and fill with cold water for 3 hours.
For brine, take 1.5 liters of boiling water, add salt and sugar and keep on fire for 15 minutes.
We put the vegetables in jars along with dill, horseradish leaves, black currants and allspice peas.
Fill with marinade and leave for 3 hours.
After this time, pour it into a saucepan and bring to a boil.
Add 2 tbsp to each container. l. pour vodka into the marinade, roll it up and put it under a warm blanket for two days.

Vodka will not be noticeable in the finished dish; it is necessary for long-term storage of the product.

Thermonuclear cucumbers

A great recipe for thrill seekers. For pickling you will need small cucumbers, and essence instead of vinegar. All products are based on six liter jars. Thanks to a small nuance, in winter you will be able to enjoy crispy preserves.

Ingredients:

cucumbers - 4 kg;
salt - 5 tbsp. l.;
sugar - 4 tbsp. l.;
vinegar essence - 50 g;
garlic - 12 cloves;
carrots - 1 pc.;
Georgian adjika - 7 tsp;
seasonings

Cooking phases:

Soak the vegetables in cold water for 6 hours, changing it periodically.
Take 3 liters of boiling water, add salt, and add the essence at the end of cooking.
Wash the carrots, peel and cut into slices.
In each jar we put dill umbrellas, horseradish leaves, 2 cloves of garlic, first cutting them in half. Add pieces of carrots, a couple of peas of allspice, slices of hot, red and 1 tsp. Georgian adjika.
Pour the vegetables with brine and sterilize for 15 minutes each.
Roll up the lids and leave to cool.

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Cucumbers with mustard

You can even get crispy cucumbers in winter by cold pickling; you don’t need vinegar. You just need to store them in a cellar or refrigerator. The amount of ingredients in the recipe is based on three liter jars.

Ingredients:

cucumbers - 2 kg;

salt - 1 glass;
horseradish root - 1 pc.;
ground mustard - 3 tsp;
allspice black pepper - 6 peas;
garlic - 6 cloves;
seasonings

Cooking method:

Soak the cucumbers for several hours in cold water; if they are just from the garden, then you don’t have to do this. We choose vegetables of the same size, otherwise they will be salted unevenly.
Sterilize jars and lids.

We wash all the greens needed for the marinade under running water.
Place horseradish root, dill umbrellas, cherry leaves, black currant leaves and allspice at the bottom of the jar.
Place the cucumbers to the middle of the jar and repeat the layer of greens, except for the horseradish root. Fill the container to the end.

Dissolve the salt in spring water; if this is not possible, then use cold, boiled water. We take coarsely ground salt, especially for preservation, and in no case iodized.
Pour 1 tsp into each container. mustard and fill with brine.
We close the jars with plastic lids and place them in the refrigerator or cellar.

In two months you will be able to taste delicious cucumbers and new potatoes.

Pickled sliced cucumbers

Ingredients:

cucumbers - 2 kg;
onions - 300 g (2-3 onions);
grated horseradish - 50 g;
salt - 150 g;
sugar - 100 g;
currant juice - 200 g;
allspice black pepper - 5 peas;
tarragon and dill - 1 bunch each.

Cooking steps:

We clean the onion and chop it into rings.

Peel and seed the cucumbers and cut them into 4 pieces. Sprinkle salt on top and leave overnight in a cool place.

The next day we put them in jars, alternating with a layer of onion, horseradish, tarragon and dill.
Combine currant juice with 1 liter of water, add salt, sugar, allspice and leave for a day.
After waiting the required time, strain the brine into a saucepan and boil. Pour the hot marinade into jars, close with nylon lids and cool.

Canned food should be stored in the refrigerator.
For flavor, you can add a few currants to the jars. The cucumbers will be crispy with a sweet and sour taste.

How to store

Thanks to hermetically sealed closure and sterilization, the jars are perfectly stored at room temperature, for example in the pantry. By following these tips, you can enjoy preserved food until late autumn:

Make sure that brine does not drip from the lids of the jars, otherwise an explosion may occur.
Make sure that the container is not exposed to direct sunlight, as this may change the taste of the pickles.
We monitor the contents of the cans; if they become cloudy or mold appears, throw them away without hesitation.
The air temperature in the pantry should not exceed 20 degrees.

If the cucumbers are sealed with a nylon lid, then they can only be stored in the refrigerator or cellar.

The time has come for preparing vegetables and fruits largely determines how varied and tasty our winter menu will be.

Will there be additions to lunch or dinner from hearty salads, aromatic canned peppers or tomatoes, fragrant jam for tea...

Among all this variety, cucumber preparations are one of the most popular.

After all, pickled or salted, they are good not only on their own, they are one of the important components of most salads, and they are also used in preparing first and second courses.

Today's article is for those housewives who decided to prepare cucumber preparations for the winter in liter jars; crispy little cucumbers are especially tasty and appetizing.

But you also need to be careful when choosing a recipe for storing in such a container, because if they are stored in three-liter containers without problems, then in liter containers, due to their small volume, they cost worse, more often “explode”, and therefore require a recipe precisely adjusted in terms of the amount of preservatives.

By the way, for the same reason, when preparing cucumbers in small containers, the jars are most often not just filled with hot brine, but also sterilized.

Despite the fact that the recipes are very similar at first glance, experienced housewives know that even a slight difference in seasonings, and even more so in salt, sugar, vinegar, significantly affects the taste.

Do not forget that the dishes for seaming must be washed and sterilized, and vegetables and seasonings must be washed well.

And one more useful tip: before you start seaming, it is advisable to soak the cucumbers in cold water for 3-4 (three to four) hours, this increases their “ability” for long-term storage.

Recipes for crispy cucumbers for the winter in liter jars

Cucumbers “Like from a store”

For the 1st one-liter jar you will need:

Cucumbers (it is advisable to choose identical, small-sized specimens)
2 (two) tables. lie 9% vinegar
5 (five) pieces each of black and allspice peppers
1 (one) dill umbrella (take along with seeds and leaves)
1 (one) bay leaf
Mustard seeds (preferred, but optional)
To prepare the marinade for 3 (three) liters of water we need:
100 (one hundred) gr. salt
200 (one hundred) gr. granulated sugar

We wash the cucumbers well and cut off their ends. Fold as compactly as possible into jars prepared in advance, placing all the indicated seasonings down except salt-sugar-vinegar.

To prepare the marinade, you need to dissolve the salt/sugar in boiling water and, after dissolving, pour everything into the prepared root vegetables.

Cover the top with metal (pre-sterilized) lids and set to sterilize.

Once removed, bubbles will begin to rise constantly from the bottom.

Then take them out, pour the prescribed amount of vinegar into each, and then roll them up. Turn them upside down, wrap them up, and leave them to cool.

"Cucumbers in Bulgarian"

For 1 one-liter jar we need:

Cucumbers, small and “neat”
1 (one) garlic clove
1 (one) not very large onion
4-5 (four to five) pieces of bay leaf
5 (five) peas of allspice

0.5 (half) liters of water
3 (three) table. lie 9% vinegar
2 (two) tea. lie salt
4 (four) teaspoons lie granulated sugar

Place seasonings, onions, and garlic in a one-liter container. Wash the cucumbers, preferably small ones, and place them tightly on top of the seasonings.

Make the marinade - add salt/sugar to the water, bring everything together to a boil and after boiling, pour in the vinegar, then immediately turn it off.

Pour the boiled marinade over the cucumbers and sterilize for 8 (eight) minutes. Roll up.

Many people prefer to pack cucumbers into liter jars for the winter without sterilization. In this case, the following recipes would be ideal:

“Let’s Crunch the Gherkins”

You will need (for one liter jar):

Cucumbers (try to choose small ones that are the same size)
3 (three) table. lie granulated sugar
1 (one) dessert lie salt
2 (two) tables. lie 9% vinegar
1 (one) garlic clove
4-5 pieces of black peppercorns
2 (two) pieces of bay leaf
1 (one) horseradish leaf
1-2 (one or two) sprigs of parsley

Prepare containers and root vegetables in the usual way. Place sorted and washed seasonings into a one-liter jar: black peppercorns, peeled garlic, parsley sprigs, bay leaf, horseradish leaf.

“Pack” cucumbers on top, pour boiling water over them, cover with a sterilized lid, and let stand for 10 (ten) minutes.

Then pour the water into the prepared container and bring it to boil again.

Put sugar directly into the jar, add salt, pour in vinegar, then pour in boiling water.

Done, let's roll it up. Turn them upside down, wrap them up, and leave them like that until they cool completely.

Bulgarian cucumbers

For 1 one-liter jar you will need:

Cucumbers, small and beautiful

1 (one) not too large onion
1 (one) small carrot
1 (one) small head of garlic
1 (one) dill umbrella
Leaves: black currant, horseradish and cherry

To prepare the marinade you need:

1 (one) liter of water
3.5 (three and a half) table. lie granulated sugar
1.5 (one and a half) table. lie salt
80-90 (eighty to ninety) ml. 9% vinegar

In a prepared one-liter jar according to the rules, put dill along with an umbrella, whole garlic, peeling only the very top husk, peeled onion, carrots cut into 4 (four) parts, and cucumbers on top.

Pour boiling water over everything and leave for 15 (fifteen) minutes. Pour the water into a container, add granulated sugar and salt, and boil again.

Once it has boiled and the sugar and salt have melted, reduce the heat to low and add 9% vinegar.

Add the resulting hot marinade to the cucumbers and roll up. As usual, wrap and leave upside down until completely cooled.

For those who have cucumbers, but don’t have any seasonings, this recipe is useful, which is prepared with a minimum amount of additional additives:

"Pepper cucumbers"

To prepare you need:

cucumbers
1 (one) dill umbrella
1/3 cup granulated sugar
1 (one) table. lie salt
3 table. lie 9% vinegar
1 (one) tea. lie ground black pepper

Place dill (at the bottom) and cucumbers in one-liter jars, pour boiling water, and let stand for 10-15 (ten to fifteen) minutes.

Drain the water into a container, add sugar/salt, and boil again until smooth.

Pour the pepper directly into the jar, pour in the vinegar, and then pour in the boiling marinade. Roll it up, turn it over, wrap it up.

If you don’t have vinegar at home, but have acetic acid, then rolling cucumbers in liter jars for the winter is a good idea, a recipe with acetic acid.

Recipes with acetic acid

Cucumbers “Simply a Miracle”

For a 1-liter jar you need:

Small cucumbers
1 (one) onion
1 (one) carrot
1 (one) garlic clove
5 (five) peas each of black and allspice
parsley sprigs
1 (one) tea. lie vinegar essence
1 (one) table. lie with a heap(!) of salt
2 (two) tables. lie without a slide(!) of granulated sugar
Cloves, cherry and bay leaves (to taste and desire).

We put spices at the bottom of the jar, cucumbers on them (preferably vertically), a clove of garlic on top, chopped onions and carrots, parsley sprigs.

Pour boiling water over all this and leave for 10 (ten) minutes, drain the water and repeat pouring boiling water again, let stand for another 10 (ten) minutes.

Place sugar/salt in a container for preparing the marinade, pour in the water from the cucumbers and bring it all to a boil.

Now pour boiling water into the cucumbers, add vinegar essence to the jar, and roll it up. Wrap upside down and leave until completely cool.

"Pickled cucumbers"

To prepare we need:

Cucumbers
1 (one) tea. lie 70% vinegar
1 (one) tea. lie vegetable oil

To prepare the marinade you need:

2 (two) liters of water
6 (six) table. lie granulated sugar
2 (two) tables. lie salt
30 (thirty) pieces of black peppercorns
7-8 (seven to eight) bay leaves

Place the gherkins in sterile one-liter jars and pour in the prepared boiled marinade.

Cover with lids, set to sterilize for 5-7 (five to seven) minutes, then add one teaspoon of 70% vinegar and vegetable oil to each jar and roll up.

For 1 one-liter jar there is about 0.5 liters of marinade.

Several unusual recipes

Which are also worth paying attention to.

Cucumbers “Without Vinegar”

You will need:

cucumbers
1 (one) table. lie salt
1 (one) onion
black peppercorns
dill

For small cucumbers, cut off the tails a little on each side, put them in one-liter jars, fill them with boiled cold(!) water and leave for 2 (two) hours.

After the allotted time, drain the infusion and, without heating it, dissolve the salt in it (just stir well). Pour the resulting solution over the cucumbers.

Leave, without rolling (!), for 3 (three) days in a warm room (just at room temperature). After time, pour the water and salt into a container, and put peppercorns, dill and onions into the jar.

Boil the drained marinade, pour it back and roll it up.

Since this preparation is without vinegar, it is suitable even for a children's table.

Another recipe without vinegar.

"Cucumbers in grape leaves"

To prepare we need:

Cucumbers (as in all other recipes, small)
grape leaves
a few cloves of garlic
spices

Marinade (calculated for filling 1-liter jars in the amount of 3 pieces):

1.3 (one and three) liters of water
50 (fifty) gr. salt
50 (fifty) gr. granulated sugar

We wash the cucumbers and grape leaves. Cut off the ends of the cucumbers, place them in a spacious container, pour boiling water over them for 1-2 (one or two) minutes, then rinse with cold water.

We put garlic, peeled and spiced, into jars.

We wrap each cucumber in a grape leaf. We try to do this carefully, tucking the edges of the leaves and placing them tightly in the dish so that they do not unfold after hot pouring.

We make the marinade - add salt/sugar to hot water, and when they dissolve, pour the cucumbers in the leaves and leave for 5 (five) minutes, no more, to stand.

Pour the filling into a container and boil again. You need to fill it like this 3 (three) times, and after the fourth fill, roll it up immediately. Leave to cool as usual.

"Cucumbers with red currants"

We will need:

cucumbers
Red currants
horseradish leaves
spice tarragon

To prepare the marinade you need:

For 1 (one) liter of water – 50-60 (fifty-sixty) grams. salt.

Place all the spices at the bottom of the jars, fill the rest of the space with cucumbers, placing them horizontally, and interspersed with bunches and individual red currants (they easily take up space in empty spaces).

Pour the hot marinade of water and salt into one-liter jars and, covering with lids, set to sterilize for 15 (fifteen) minutes. Let's roll up.

Thanks to currants, cucumbers acquire a piquant taste.

Cucumbers "Savelovskie"

We need:

cucumbers
greens – dill, horseradish, currant leaves
garlic

To prepare the marinade you need:

½ (one half) cup granulated sugar
1 (one) liter of cucumber juice (made from overgrown cucumbers).
1 (one) liter of apple juice (carrion apples are suitable for preparation).

Prepare juice using a juicer.

For 1 (one) one-liter jar there are 2 (two) glasses of marinade.

Prepare the cucumbers by placing them on top of the herb leaves and garlic.

Boil the marinade by mixing two types of juice with granulated sugar, add it hot to the jars and, after they have stood for 10 (ten) minutes, pour into the pan.

Boil again, pour back again. Repeat again, after filling, roll up a third time. Leave to cool as usual, turning it over and wrapping it up.

In this recipe, in addition to cucumbers, it is very good to use small squash; in this marinade they acquire a pleasant taste and elasticity.

When preparing with squash, the calculation will be as follows: