How to preserve cucumbers. Crispy pickled cucumbers for the winter. Simple and delicious recipes for cucumbers in jars. Quick seaming for the winter - an economical and tasty recipe

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Winter preparations from vegetables are ahead of a variety of jams and compotes: this is not just a dessert, but a full-fledged dish. Pickling and pickling cucumbers in liter jars helps create a quick, healthy lunch from them. When preserving, brine plays an important role, for which you need to carefully calculate the ingredients so as not to reduce the shelf life.

How to prepare brine for lightly salted cucumbers in 1 liter of water

There are a lot of recipes for liquid for canned vegetables. Few housewives use the standard brine composition - water and salt. Various spices, herbs, herbs, as well as vegetables and even berries - everything benefits the taste, aroma and color of the preservation. There is no single correct ideal recipe: it is undesirable to deviate only from some axioms regarding the proportions between salt and water, or the amount of vinegar when preparing the marinade. The remaining nuances are left to the discretion of the hostess.

Some important tips from professionals for getting a tasty brine:

• Do you want your cucumbers to be crunchy regardless of the pickling method? Add currant, oak, grape or horseradish or cherry leaves. Do not forget that before screwing on the lids you will need to remove them - the leaves are only needed when preparing the brine.
• Need a flavorful, savory snack? Throw bouquets of cloves and a little coriander into the jars after the brine has been poured.
• A classic set for universal pickles - bay leaf, allspice, dill umbrella. Take 1 unit per liter of water, and only 3-4 peppercorns.
• When creating a brine, it is important not to overdo it with garlic, as it can kill the entire dish. For a liter of water, only 1 small clove is enough.
• If you take horseradish, then for a liter of water you need a piece of root the size of 1/3 of your little finger. Take only 1/4 of a pod of hot pepper, and dried tarragon - on the tip of a knife.
• Do not try to put all the available ingredients into the brine, especially if there is only a liter of water: the more there are, the higher the chance of seeing fermentation in the jar.
• If you decide to try the old vodka pickle recipe for cucumbers, you can reduce the amount of salt. This alcoholic product perfectly prevents fermentation processes, therefore it acts as a very high-quality preservative.

Cold salting method

This simple and quick option is suitable for creating long-lasting winter preparations and for preparing snacks that can be eaten in just a few days. A significant advantage of the cold method is that the cucumbers will crunch, even if you did not take the densest specimens. Hot water often has a negative effect on the consistency of the product. However, due to the lack of heat treatment, preservation has a greater chance of deteriorating or exploding before winter sets in, so special attention must be paid to preparing the brine.

Professionals give some important advice:

• The volume of liquid depends on the number of cucumbers: a liter jar will take about 2-2.5 glasses, but it is recommended to make 4 glasses of brine. You can always get rid of the excess.
• A brine for cucumbers prepared using this technology per 1 liter of water should contain 2 large heaped tablespoons of salt: this is approximately 70 g. You cannot take less, even for - there is a high probability of spoilage.
• It is advisable to pour the brine over the cucumbers 2-3 times, leaving them for half an hour to an hour before adding spices and finally sealing the jar.
• It is better to seal cucumbers in small jars - liter or half-liter: such preparations will be stored longer.

Hot brine recipe for lightly salted cucumbers

This cooking option is convenient because you don’t have to wait to open the coveted jar: the cucumbers are ready the very next day. With cold preservation, the period extends to 3 days, which not all housewives like. Cooking lightly salted vegetables in hot brine is also convenient due to the reduced amount of the main preservative, because the dish will undergo sterilization and will definitely survive more than one winter if it is not eaten earlier.

Classic hot brine per liter of water is obtained from:

• dill umbrella;
• black peppercorns – 5 pcs.;
• rock salt – 55 g;
• aspirin – 1 tablet.

Preparation:

1. Boil water and dissolve salt in it.
2. Place the cucumbers tightly in a jar, alternating with pepper and dill.
3. Pour in brine.
4. Sterilize, add aspirin, roll up.

How to make brine for pickled cucumbers

In terms of taste, this preservation differs only in its increased astringency and piquancy. Vinegar, the main component of all marinades, increases the acidity of the product, so the finished snack will not be useful for everyone. Pickling cucumbers in liter jars is carried out according to the same rules as for containers of larger or smaller volume. The marinade itself is prepared in the same way as brine, only vinegar or its essence is added here.

How much vinegar is needed for a liter jar of cucumbers?

The volume of this ingredient depends on its variety: the lower the concentration, the more vinegar needed in the marinade. In the absence of sterilization, the standard parameters are increased, as well as with an increase in the proportion of sugar. A separate approach is for essence, which is administered literally in drops. From the position of professionals, in the classic brine for pickling cucumbers per 1 liter of water with sterilization, use:

• acetic acid 70% concentration - 1/3 tsp;
• 9% table vinegar - 1 tbsp. l.;
• 6% table vinegar - 2 tbsp. l.

How much salt per liter of water to use

The classic concentration for cucumber brine is considered to be 20%, but if you have to pickle rather than pickle vegetables, this parameter is lowered, because vinegar is included in the list of ingredients. Additionally, you need to take into account that the taste qualities of simple fine table salt and coarse rock salt are different, so the volume per liter of water also varies. Professionals recommend focusing on the following points.

Canning is perhaps one of the most important activities for every housewife, because on warm summer days you want to prepare as many fruits and vegetables for the winter as possible. For preservation, medium-sized fruits are usually chosen, but what to do, for example, with large cucumbers? Overgrown vegetables can be used for pickling and preparing a variety of salads. Proven recipes from experienced housewives will help you prepare a delicious vegetable appetizer for the winter, which can be served both on an everyday and holiday table.

Pickled large cucumbers

Delicious and crispy canned cucumber slices will become a favorite snack for the whole family. Making this preparation is quite simple; the rich taste of pickled vegetables will surprise everyone.

Ingredients for one 0.5 liter jar:

• several sprouted cucumbers;
• 2 cloves of garlic;
• 2 branches of fresh dill;
• 1 carrot;
• 15 grams of granulated sugar;
• 15 milliliters of 9% vinegar;
• 10 grams of salt;
• 25 milliliters of sunflower oil.

How to prepare large pickled cucumbers for the winter:

1. Before you start canning cucumbers, you should prepare the jars. Wash the 0.5 liter glass container thoroughly and then sterilize it. At this stage, you should boil and cool the water, which will be needed later for preparing the marinade.
2. Prepare all the necessary vegetables, peel them and rinse them under running water. Trim the sides of large cucumbers.
3. Cut the cucumbers and carrots into equal-sized slices. If you are using small cloves of garlic, it is not necessary to cut them. Large garlic should be cut into several pieces.
4. Place 2 branches of dill and 2 cloves of garlic on the bottom of the prepared jars.
5. Next, place 6 carrot rings in each jar.
6. The next step is to lay out the cucumber rings.
7. Place the required amount of sugar, salt in each jar, add cooled boiled water, as well as oil and vinegar. The liquid should reach the edges of the jars.
8. Place filled pint jars in a large saucepan and cover with sterile lids. Then you need to fill the pan with water up to the hangers of the cans. The sterilization process will take 15 minutes from the moment the water boils. Then you can start rolling up the cans. Turn the workpieces upside down and wrap them well in a blanket.

Cucumbers, preserved in pieces with citric acid (for large cucumbers)

The taste of such preparation will pleasantly surprise relatives and guests; at first glance, it will be difficult to recognize which vegetable is rolled up in the jar. The cucumbers turn out aromatic and juicy. This option for canning overripe fruits will undoubtedly become one of the most favorite, since such recipes for vegetable preparations are simple and at the same time original.

Ingredients:

• 1 kilogram of cucumbers;
• 50 grams of tarragon greens;
• 200 grams of carrots;
• 200 grams of onion;
• 5 grams of citric acid;
• 25 grams of salt;
• 1 head of garlic.

Making a delicious preparation with tarragon and citric acid:

1. Wash large cucumbers, carefully cut the skin from each fruit, and remove the seeds. Then you should cut the vegetables into medium pieces or in the form of large straws.
2. Wash the carrots, peel and cut them in the same way as the cucumbers.
3. Peeled onions should be cut into half rings.
4. Disassemble the head of garlic into slices, then finely chop.
5. Chop the well-washed tarragon greens.
6. At the next stage of preparation for canning, you need to combine vegetables with herbs, add the required amount of salt and citric acid. Now all this should brew and release the juice.
7. Next, you need to boil the salad for 10 minutes and put it in jars. After sterilization, we complete canning by sealing each jar of salad with a key.

This preservation can be used as a dressing for pickle soup, soup, as well as a variety of vegetable dressings. The workpiece is perfectly stored at room temperature.

Cucumbers with sweet peppers

This recipe successfully combines two vegetables, each of them acquiring bright, unique flavors. Light spicy notes of spices are successfully combined with the sweetness of pepper, filling the cucumber with a pleasant spiciness.

Ingredients:

• 1 kilogram of cucumbers;
• 500 grams of sweet pepper.

Marinade components:

• 1 liter of water;
• 250 milliliters of vinegar;
• 50 grams of granulated sugar;
• 8 peppercorns;
• 70 grams of coarse salt;
• 2 bay leaves.

The process of preparing delicious vegetable preparations for the winter:

1. Peel large cucumbers, then cut into 8 equal-sized pieces or cut them into medium pieces. Using a teaspoon, carefully scoop out the seeds.
2. Prepared vegetables must be blanched in boiling water for 2 minutes, then immediately cooled by placing in a bowl of cold water.
3. Blanch the peppers for 1 minute. Next, remove the skin, remove the seeds, and cut into several pieces.
4. Place pepper slices tightly together with cucumber slices in prepared jars and pour hot marinade over them. Pasteurization of filled cans is carried out at 90 degrees. It will take 20 minutes to pasteurize 1-liter jars, 25 minutes for two-liter jars, and 35 minutes for three-liter jars.
5. After this, it is worth cooling the workpiece completely and transferring it to a pantry or cellar for storage.

“Mother-in-law’s tongues” made from large cucumbers

An appetizer under this name can be prepared not only from zucchini and eggplant, but also from large cucumbers. The taste of the preparation is unusually delicate and refined; no one will guess that it is made from overgrown fruits.

Ingredients for 2 750 ml jars:

• 2 kilograms of large cucumbers;
• 1 liter of water;
• 100 grams of sugar;
• 15 grams of salt;
• 5 grams of citric acid;
• 5 buds of cloves;
• 5 peas each of black and allspice.

The process of preparing “mother-in-law’s tongues”:

1. Wash large cucumbers, remove the skin from each fruit using a knife, and then cut into pieces, the thickness of which will be 1.5 cm.
2. Start preparing the brine. To do this, add salt with spices and sugar to the required amount of water. Bring the spice mixture to a boil.
3. Place the cucumber pieces in a large saucepan, pour boiling brine over them and let sit for 10 minutes. You can place a press on top.
4. Transfer the cucumber slices to the prepared glass container, placing them tightly inside the jar.
5. Bring the brine to a boil again, pour the cucumbers into the jars and seal.

“Caviar” from overripe cucumbers

Fragrant, juicy and very tasty “caviar” is obtained from large cucumbers. An original vegetable appetizer is an excellent solution for a holiday table.

Ingredients:

• 6 large cucumbers;
• 1 onion;
• 5 medium sized tomatoes;
• 3 carrots;
• 2 bell peppers;
• 35 milliliters vegetable oil;
• 10 grams of salt;
• ground black pepper to taste.

How to make “caviar” based on large cucumbers:

1. Peppers and cucumbers must be washed. Peel the cucumber peel with a knife, carefully remove the seeds from the inside. Cut the bell pepper into two parts, cut out the partitions, and peel the pulp from the seeds.
2. Peppers, peeled onions and cucumbers must be cut into small pieces.
3. Peel the carrots using a vegetable peeler, rinse them along with the tomatoes under running water, and grate everything.
4. Heat a thick-bottomed pan over heat, add vegetable oil. Place the cucumbers there, wait until the released juice has evaporated by half.
5. Now you can put the onions in the pan, after a few minutes add the carrots along with the tomatoes and peppers. Season the vegetables with spices and salt. During stewing, it is necessary to mix all the ingredients in the pan to avoid burning.
6. When all the liquid has evaporated, you can put the snack in sterile jars. The process of sterilizing jars in a double boiler will take no more than 2 minutes.
7. Seal jars of caviar with sterilized lids. The workpiece must cool completely at room temperature; the “caviar” must be stored in the refrigerator.

To enrich the taste of vegetables, you can add a little granulated sugar, vinegar, and Khmeli-Suneli seasoning during stewing.

Overgrown cucumbers: recipe for the winter (video)

The above recipes will help every housewife prepare excellent snacks from overripe vegetables; home-canned food will surprise your whole family with its bright taste. Canning is a great way to experience the “taste of summer” and enjoy it to the fullest.

Crispy cucumbers - pickled, lightly salted - are always welcome guests on the table. In winter, they help us replenish our supply of vitamins.

Without them, it is difficult to imagine a real holiday with traditional drinks that require spicy and savory snacks.

The best recipes for canned cucumbers for the winter, as well as recipes for salads of cucumbers with onions and cucumbers with dill.

Cucumbers perfectly complement salads in winter, go well with main courses and are suitable for making solyankas.

Ingredients: cucumbers, water, black peppercorns, fresh green dill, mustard seeds, garlic, bay leaf.

Recipe

Cover the cucumbers with water for 2-3 hours. Then wash well and cut off the ends.

Prepare jars and lids: wash with soda, sterilize. Place a few sprigs of fresh dill, a bay leaf, and 1-2 cloves of garlic at the bottom of the jar. Place the cucumbers tightly in jars, I have 1.5 liter jars.

Boil water and pour cucumbers into jars for about 3-4 hours (the water in the jars should be warm).

Drain the water into a saucepan to prepare the marinade. When draining, be sure to measure the amount of water (I drained the water first into a half-liter jar, then into a saucepan).

Sugar 7 tbsp. l., salt 2 tbsp. l., vinegar 9% 150 ml.

Add everything to the water and boil the marinade. While the marinade for cucumbers is being prepared, pour 1 tsp of mustard beans into each jar. and add 5 black peppercorns.

When the marinade boils, pour the jars with cucumbers and roll up the lids. Turn the jars over and leave to cool. There is no need to cover, this way the cucumbers will come out crispy.

A proven recipe for cucumbers with bell peppers, dill and garlic. Delicious cucumbers for hot main courses.

Cucumbers – 500-550 g, water – 0.5 l., bay leaf, garlic – 1 clove, green sweet pepper – ½ part, dill – 3-4 sprigs, vinegar 9% – 3 tbsp. l.

Marinade per 1 liter of water: sugar 3 tbsp. l., salt 1.5 tbsp. l.

Recipe

Soak cucumbers in water for 2 hours. Wash and cut off the ends.

Place a bay leaf, chopped garlic, sweet pepper cut into strips, and dill sprigs at the bottom of each jar.

Place cucumbers tightly in jars and pour in vinegar. Boil water in a saucepan, adding sugar and salt.

Carefully pour the marinade into the jars with cucumbers, cover with lids and sterilize for 10 minutes (for liter jars, longer for larger jars).

Take out the jars and roll up the lids. Turn over the jars of cucumbers and wrap them up. Leave until completely cool. From 2.5 kg. Cucumbers yielded 5 liter jars of spicy cucumbers for the winter.

Very tasty canned cucumbers with ketchup; once you try them, you will remain a fan forever.

Ketchup gives cucumbers a unique piquancy and preserves the familiar taste of canned cucumbers. To add a slight spiciness to cucumbers, I use Chili ketchup.

Ingredients per 1 liter jar: cucumbers, bay leaf, garlic, black peppercorns.

Marinade: sugar 200 g, salt 1.5 tbsp. l., vinegar 9% 300 ml., water 1 l., Chili ketchup 300 ml.

Recipe for cucumbers with ketchup

Pour cold water over the cucumbers for 30 minutes, wash and trim the ends.

Place 5 peppercorns, a bay leaf, and 2 cloves of garlic on the bottom of the jar. Place the cucumbers in jars.

Prepare the marinade for cucumbers: mix all ingredients in a saucepan, stir, bring to a boil.

The marinade made from these ingredients will be enough for 3 liter jars. Pour the marinade into jars, cover with lids and sterilize for 10 minutes (these are liter jars; for larger jars, sterilize longer).

We roll up the jars with lids and turn them over. Leave to cool completely without covering.

A spicy and tasty salad of cucumbers and carrots with spices for the winter.

Ingredients: cucumbers - 4 kg, carrots - 1 kg, sugar - 1 cup, vinegar 9% - 1 cup, vegetable oil - 1 cup, salt - 100 g, garlic pressed through a garlic press - 2 tbsp. l., ground red pepper - 1 tbsp. l.

Attention: when preparing the recipe, a glass with a capacity of 200 ml was used.

Recipe

Wash the carrots, peel and grate on a coarse grater, but it is better to use a grater for Korean carrots.

Wash the cucumbers in water, trim the ends. Cut the cucumbers into 4 pieces lengthwise; if the cucumbers are more than 10 cm in length, then cut them in half - you get 8 pieces from one.

Prepare the marinade: mix vegetable oil, salt, ground red pepper, garlic, sugar and vinegar.

Mix cucumbers and carrots together, add marinade. Mix everything and leave to infuse for 4 hours.

Place the prepared salad in sterilized half-liter jars, cover with lids and sterilize for 10-15 minutes (sterilize larger jars longer).

Half the ingredients make 6 half-liter jars.

An excellent cucumber salad recipe for the winter without sterilization.

Ingredients: cucumbers 1.5 kg, onions – 700 g, vinegar 9% 75 ml, vegetable oil – 75 ml, sugar 2 tbsp. l., salt 1.5 tbsp. l., mixture of peppercorns 10 pieces.

Salad recipe

Wash the cucumbers, cut into half rings or cubes. Peel the onion and cut into half rings. Add sugar, salt and pepper. Stir and let sit for 30 minutes, the cucumbers and onions will release their juice.

Transfer the salad to a saucepan and put on fire. Bring to a boil and cook over low heat for 10 minutes, stirring constantly.

The salad should not boil, but let it simmer. Add vegetable oil and vinegar. As soon as it boils, remove from heat.

Place the hot salad in jars and immediately roll up the lids. Turn the jars over and wrap them, leaving to cool.

Another option for winter salad is cucumbers with dill.

Ingredients: cucumbers 2 kg, vinegar 9% 150 ml, vegetable oil - 150 ml, sugar 150 g, salt 1 tbsp. l., ground black pepper, green dill 100 g.

Salad recipe

Wash the cucumbers and cut them lengthwise into pieces high enough to fit into a half-liter jar.

Mix all ingredients and add to chopped cucumbers, mix well. Cover with a lid or towel and leave overnight (10-12 hours).

Place cucumbers tightly in jars, pour in juice and cover with lids.

Sterilize for 10 minutes, then roll up. Wrap the jars and leave to cool. It turned out to be 4 half-liter jars of cucumber salad with dill.

Video - Recipe for crispy pickled cucumbers for the winter

I hope that cucumbers rolled according to my recipes will give you the same pleasure in winter as they do for our family.

Every housewife makes preparations for the winter from cucumbers, and proven recipes for preparations from cucumbers are in every notebook, and of course, I am no exception. You must admit, it’s so nice to open a jar of pickled or pickled cucumbers in winter to accompany fried potatoes or roast meat... Also, such “hits” as Olivier salad and rassolnik simply cannot be prepared without pickled cucumbers.

Dear friends, I bring to your attention my selection of proven recipes for cucumber preparations, which I hope you will like. I took many recipes for preparing cucumbers for the winter from my grandmother’s and mother’s notebooks, but I also preserve them according to modern recipes.

If you have your favorite recipes for cucumber preparations, please share them in the comments.

Crispy pickled cucumbers for the winter (dry sterilization)

Tell me, do you close cucumber salad for the winter? I really like this idea: open the jar and you have an excellent snack or delicious side dish. There are quite a lot of recipes for such preservation, but this year I decided to start with a salad of cucumbers, onions and dill for the winter with the funny name “Gulliver”.

I really liked that the process is simple, and although the cucumbers need to infuse for 3.5 hours, all other steps do not require much time. In addition, this cucumber and onion salad for the winter is without sterilization, which also greatly simplifies the recipe. You can see how to prepare a cucumber salad for the winter with “Gulliver” onions.

Pickled cucumbers for the winter in Polish

If you are looking for delicious pickled cucumbers for the winter, then you have come to exactly the right place. I just want to tell you how to pickle cucumbers for the winter with vinegar so that they turn out simply magical - crispy, moderately salty... You can see how to pickle cucumbers for the winter in Polish.

Winter cucumber salad “Lady fingers”

This recipe has many advantages. Firstly, this cucumber salad for winter turns out to be very tasty. Secondly, it is prepared very simply and relatively quickly. Thirdly, not only medium-sized cucumbers, which are usually canned, are suitable for it: you can make such a salad from overgrown cucumbers for the winter. And fourthly, this preparation has a very beautiful and delicate name - “Lady fingers” (due to the shape of the cucumbers). How to prepare winter cucumber salad “Lady fingers”, see.

Cucumbers with cherries

You can close canned cucumbers with cherries for the winter. Yes, yes, I don’t mean cherry leaves, but cherry berries. The cucumbers turn out very tasty, crispy and aromatic! Don't worry, the cherries won't dominate, they will just complement the taste of the cucumbers a little, so it will become richer and more interesting. Well, and among other things, such jars with cucumbers and cherries look very appetizing for the winter. See recipe with photo.

Cucumbers for the winter with vodka

The secret lies in the fact that this recipe uses a marinade for cucumbers with vodka. And the marinade itself can be called sweet - a lot of sugar is put into it. Well, mustard beans give cucumbers a special charm - it is used as a spice along with garlic, horseradish root, hot pepper and herbs. See recipe with photo.

Cucumbers in their own juice for the winter without sterilization

Cucumbers with honey for the winter

Cucumbers with honey turn out crispy, slightly sweet, very aromatic, with a light honey note, very subtle and unobtrusive. This year I also replenished my pantry with these pickled honey cucumbers, I think you will definitely like them too. Recipe with photo.

Crispy cucumbers for the winter with peppers and carrots

If you are looking for a delicious cucumber snack for the winter, then you have come to the right place. Today I want to present to you a wonderful preserved food - crispy cucumbers with peppers and carrots. They turn out simply delicious - bright and beautiful, aromatic and tasty. This recipe is an excellent alternative to traditional cucumbers for the winter: if you are bored with the usual preservation, try preparing them this way, I’m sure you will like the result as much as I do. Look at the recipe with photos.

The famous “Latgale” cucumber salad for the winter

If you need a simple and tasty recipe for cucumber and onion salad for the winter, then be sure to pay attention to this “Latgale” cucumber salad. There will be nothing unusual in the preparation itself; everything is quite simple and quick. The only point: the marinade for this Latgalian cucumber salad includes coriander. This spice gives the salad a special taste, highlighting the main ingredients very well. You can see the recipe with photos.

“Nezhinskie” cucumbers (recipe for a liter jar)

There is probably not a person who has not heard about pickled “Nezhinsky” cucumbers. This kind of preservation used to be sold quite a lot in stores, but lately I don’t often see it on supermarket shelves. But this is not a problem - in my cookbook there is a recipe for “Nezhinsky” cucumbers, according to which they turn out exactly like store-bought ones. See recipe with photo.

Pickled cucumbers for the winter: a preservation classic!

Do you like simple winter preparations made from cucumbers? Pay attention to the classic pickled cucumbers. You can see the recipe for pickled cucumbers for the winter .

Cucumber lecho for the winter

You can see how to prepare a delicious lecho from cucumbers for the winter.

Lightly salted cucumbers for the winter

You can see the recipe for making lightly salted cucumbers for the winter.

Cucumber salad for the winter in Georgian style

Do you like simple and tasty winter preparations made from cucumbers? Cucumber salad for the winter in Georgian style is exactly what you need! I wrote how to prepare a cucumber salad for the winter in Georgian style.

Cucumbers for the winter with currants

This recipe for cucumbers with red currants for the winter is good for several reasons. Firstly, it will appeal to those who are wary of vinegar in preserves - this preparation does not contain it, but at the same time, the marinade turns out tasty due to citric acid and the currants themselves. Secondly, the preparation itself looks very bright and impressive - also thanks to the red currants, which contrast well with the cucumbers. Recipe with photo.

If you are looking for a light cucumber salad for the winter, then this recipe is exactly what you need! Marinated cucumber salad for the winter with bell peppers, carrots and onions will satisfy even the most sophisticated fans of seasonal preserved cucumbers. I am sure that this winter cucumber salad in jars will be very popular: it turns out both beautiful and very tasty. Look at the recipe with photos.

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 the preparation of 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:

• For a 1-liter jar, 450 grams of cucumbers and 150 grams of squash.