Preserving cucumbers. Crispy pickled cucumbers for the winter. Simple and delicious recipes for cucumbers in jars. Crispy pickled cucumbers in liter jars with currants

Well, tell me, who doesn’t love spicy, tangy, crispy pickled cucumbers? Who doesn’t already have the best recipe for storing them in jars for the winter, passed down from generation to generation? Every housewife sooner or later finds such a recipe and preparing juicy vegetables for the winter turns into a wonderful tradition, as well as eating them on holidays in salads, as a snack or just a tasty addition to a hearty lunch or dinner.

Crispy pickled cucumbers are loved by both adults and children. Their main secret, of course, is that homemade canned food turns out natural and tasty. Both our own cucumbers from the summer harvest and store-bought cucumbers are used, but always the freshest ones. After all, where does the crunch come from in a limp old cucumber?

Today I will tell you about recipes for making very tasty pickled cucumbers with a mandatory attribute - a ringing crunch!

Step-by-step recipe for making crispy pickled cucumbers - preparation with vinegar

What is the most important difference between pickled cucumbers and salted ones? The correct thing is that they are filled with a marinade of spices, salt, sugar and, of course, vinegar. Vinegar in this recipe becomes the most important preservative, the one that prevents the cucumbers from spoiling, and the dominant note in the taste.

I know that there are big fans of pickled cucumbers, who have such a love for this type of preservation solely for their spicy sour taste.

The second most important components after vinegar are aromatic herbs and spices, as well as other vegetables and even berries, which decorate the taste of cucumbers and make it recognizable.

The most common recipe, which can rightfully be considered basic, is crispy pickled cucumbers with herbs from the garden and garlic.

To prepare these cucumbers you will need:

• small or medium-sized fresh cucumbers - 1 kg,
• fresh dill - 2 umbrellas or small bunches,
• black currant leaves - 4-6 pieces,
• horseradish leaves - 1 piece,
• garlic - 4 cloves,
• black pepper - 6 peas,
• allspice - 8 peas,
• cloves - 2 sticks,
• sugar - 2 tablespoons,
• salt - tablespoon,
• vinegar 9% - 8 tablespoons or vinegar essence 70% - 2 teaspoons.

This number of cucumbers fits into two liter jars. All spices and herbs are calculated per liter of marinade. Approximately this amount of marinade will be needed to preserve crispy pickled cucumbers for the winter.

Only small cucumbers no larger than 12-13 centimeters are suitable for pickling; set aside large cucumbers for pickling. Always check the firmness of the vegetables and the thickness of the skin. Too thin and delicate skin, which is easy to pierce with a fingernail, will not crisp in the end.

Cucumbers for pickling must have pimples and a uniform dark green color, without yellow spots or butts. Yellowness indicates that the cucumbers did not have enough moisture during the growth process. These won't make crispy pickled cucumbers either.

Preparation:

1. Thoroughly wash the cucumbers you are going to pickle in advance. Make sure they are fresh without signs of spoilage and do not have limp, soft sides.

Pour cold water over the cucumbers and leave to soak for 4 hours. In an ideal situation, especially in the summer heat, the water should be changed if it gets warm, back to cold.

2. Wash all the leaves and herbs for the marinade. Prepare spices in the required quantity.

3. Sterilize jars and lids. There are many ways to do this:

• place the jars upside down over a pan of boiling water using a special lid with holes,
• heat the jars with a little water in the oven,
• Boil the jars with a little water in the microwave.

I use the latter method because it is very simple and fast. You just need to wash the jar of baking soda, then pour about 1-2 fingers' worth of water into it and put it in the microwave for 3-4 minutes. The water in the jar should actively boil for a couple of minutes, the rising steam will sterilize the glass. As my husband says: “nothing will remain alive.”

The key is to remove them carefully because they will be extremely hot. Use potholders, mittens and towels.

The lids are sterilized by boiling them in a pan of water. Five minutes of boiling is enough.

4. Place aromatic herbs, leaves and spices into prepared and slightly cooled (so as not to burn your hands) jars.

Place 1 dill umbrella (or small bunch) in each jar. Divide the blackcurrant and horseradish leaves in half. Also, two cloves of garlic in each jar and the same amount of peppercorns. Essentially, all spices are divided equally into two jars. For what? So that the marinade and cucumbers in two different jars have the same taste.

5. Now comes the fun part. Did you love Tetris as a child as much as I did? Why Tetris? Yes, because it’s the turn of cucumbers to take their place in the jars. To do this, they need to be spread out as tightly as possible.

Never use crooked cucumbers for pickling. This Tetris will be too difficult. Good, even cucumbers must first be placed vertically so that the maximum amount can fit. And then lay it horizontally on top. If necessary, cucumbers can be cut into pieces to fill the entire space of the jar.

Crispy pickled cucumbers should fill the jars as much as possible.

6. Boil a kettle or saucepan of water. Then pour boiling water over the cucumbers placed in the jar to the very top. Right along the edge of the can.

Boiling water will sterilize cucumbers and herbs. Leave the jars for 15 minutes with boiling water inside.

7. Prepare the marinade. To do this, pour a liter of water into a separate saucepan, add salt, sugar, pepper and cloves.

Place the saucepan on the stove and bring to a boil, stirring. Salt and sugar should completely dissolve. Let simmer for a couple of minutes and remove from heat. Immediately add vinegar to the marinade.

8. Once the marinade is ready, drain the boiling water from the cucumbers and replace it with marinade. Fill it in the same way to the very edge of the jar. There should be enough marinade to fill both jars.

Once poured, close the lids. If you use twist ones, then wrap them as tightly as possible to the maximum of your strength. If there are special thin lids for seaming, then keep the seaming device on hand and roll them up right away.

9. Once screwed, turn the jars upside down and place them on the lids. Check with a napkin or finger to see if liquid is seeping out at the neck. If it leaks, then it is necessary to urgently replace the caps with new ones. To do this, you can sterilize more lids than jars. Spares never hurt.

Wrap the inverted jars in a thick, thick blanket and leave to cool until they reach room temperature. This will take at least a day, so immediately think of a place where your jars will stand until they cool down and will not disturb anyone.

After a day, or better yet two. Check the jars again for leaks and calmly put them in the cupboard for ripening.

Delicious crispy pickled cucumbers will be ready after a while, and are best consumed in winter. Bon appetit!

Crispy pickled cucumbers in liter jars with currants

Another interesting recipe for making pickled cucumbers, which I discovered a couple of years ago. I really love it when the cucumber marinade is prepared with the addition of a variety of flavors. She experimented with berries, vegetables, and spices herself. I liked the recipe with black currants for its uniqueness. It also came in handy when the berries at the dacha, along with the cucumbers, ripened. If you have the same situation, then be sure to try making crispy pickled cucumbers with currants.

To prepare 1 kilogram of cucumbers you will need:

• fresh cucumbers - 1 kilogram,
• garlic - 4 cloves,
• greens or dill inflorescences - 2 umbrellas or small branches,
• black currant leaves - 2 leaves,
• cherry leaves - 4 leaves,
• black currant berries - 4 sprigs,
• hot red pepper in pods - 1 piece,
• bay leaf - 2 pcs,
• allspice peppercorns - 4 pcs.
• cloves - 2 pcs.
• table rock salt - 2 tablespoons,
• granulated sugar - 1.5 tablespoons,
• vinegar 9% - 8 tablespoons (80 grams).

How to prepare crispy pickled cucumbers for the winter:

Since in the first recipe I described in great detail almost all the steps for pickling cucumbers, in this one I will do it more briefly so as not to repeat myself. After all, many things will have to be done in exactly the same way.

1. First of all, soak the cucumbers in cold water. It is this process that will help them become elastic and crispy later, even after long marinating in jars. We pickle cucumbers for the winter, which means we won’t be eating them anytime soon.

Pour cold water over the cucumbers and leave for at least 3 hours.

2. Sterilize well-washed jars with baking soda. For 1 kg of cucumbers you will need 2 jars with a capacity of 1 liter. If there are more cucumbers, increase the number of jars and marinade ingredients proportionally. So for two kilograms of cucumbers, multiply all numbers by 2.

Sterilization can be done quickly in the microwave. Simply pour about 100 grams of water into a jar and place it in the microwave for 3 minutes. The water will boil and the steam released will sterilize the jars.

3. Place spices in prepared jars. In each jar put: 1-2 cloves of garlic, a currant leaf, two cherry leaves, a ring of red hot pepper, a sprig or inflorescence of dill, a bay leaf.

4. Place cucumbers on top of the herbs. This is done with the highest possible density. The bottom row of cucumbers is placed vertically. And the top is filled with cucumber pieces, even if they are small rings. Place currant berries on top, 5-8 pieces per jar (that is, one sprig). You can also put a small sprig of dill on top. This will make crispy pickled cucumbers even more flavorful.

5. Boil water in a kettle and immediately after turning it off, fill the jars with cucumbers to the very top. Cover with lids that have previously been sterilized in boiling water. (place a ladle of water on the stove and let the lids boil in it for a few minutes). Let sit for 1-0 minutes and drain the water.

6. Repeat pouring boiling water over the cucumbers for 10 minutes. But after the second filling, do not pour out the water, but carefully pour it from the jars into a large saucepan. We will prepare the marinade from this water. The aromas of cucumber, herbs and currants are now mixed in it, and the color has become slightly pinkish due to the berries.

7. Add salt, sugar, pepper and cloves (that is, all the remaining spices) into the marinade water and stir. Place on the fire and bring to a boil. Let it simmer for a couple of minutes, then remove from the heat and add the required amount of vinegar to the marinade. Attention! Do not boil with vinegar; it is added at the end.

8. Pour the finished hot marinade into jars with a large ladle. The liquid should cover all the cucumbers to the edge of the jar.

9. After this, immediately close the lids. Screw them very tightly and turn the jar upside down. Check the edges of the jar near the lid to make sure there is no leaking water. Now place all the jars together and wrap them in a blanket. In this form, they should stand for a day or even more until the jars have cooled completely.

After this, the jars can be put away in a dark place, such as a closet, and stored until winter. In this form, crispy pickled cucumbers do not spoil for a very long time, and when you open them, you will definitely like the result.

Help yourself to your health!

Recipe for making crispy pickled cucumbers for the winter without sterilization

Traditionally, I share a video recipe, which I also used when preparing cucumbers. It will help you understand the whole process more clearly. In this recipe there is no need to sterilize jars and lids for preparing cucumbers. You may find this helpful.

As you can already see, the harvesting principles are very similar. The difference will mainly be in how much extra flavor your crispy pickles will take on, depending on what spices and herbs are added to the marinade.

Pickled cucumbers with chili ketchup - an original and very tasty recipe

Preparation:

The preparation of these pickled cucumbers is quite standard, with the exception of the marinade. Therefore, for a more detailed description, you can go to the beginning of the article to the first recipe.

1. Pour cleanly washed cucumbers with cold water and leave for 3-4 hours.

2. Sterilize the jars using your favorite method. (you can also read about this in the very first recipe; I’m sharing my proven method).

3. Prepare the marinade. To do this, pour water into the pan, then add salt, sugar and chili ketchup. Mix well and let it boil. After 2-3 minutes of boiling, remove from heat and pour in vinegar.

4. Place bay leaves, garlic and pepper into jars, dividing the spices equally between the jars.

5. Then place the cucumbers very tightly.

6. Now pour the very hot, just boiled marinade over the cucumbers in the jars. The marinade should not have time to cool down. It will be red in color and the crispy pickles will look like they were cooked in tomato juice.

7. Hot jars, immediately after pouring the marinade, must be screwed on with lids or rolled up (depending on what you are using), turned over and placed on the lids. Check the seals of the jars. Cover with a blanket and leave for a day until completely cooled.

The result will please you very much. Bon appetit!

It’s a rare housewife who doesn’t make preparations for the winter, because how nice it is in winter, when you’re bored with fresh vegetables, to take a cucumber, bring it to your mouth, feel the salty aroma, take a bite, drink the splashing sour juice and crunch to your heart’s content!

Canning cucumbers is a great way to prepare delicious cucumbers for the winter in many different ways. Each housewife has her own recipes and her own canning secrets, but each of us wants variety, new tastes and sensations. We offer several recipes for canned cucumbers so that every housewife can replenish and diversify her collection of cucumber preparations for the winter.

However, before starting with the recipes themselves, it would be useful to give some tips. So, cucumbers for pickling should be medium-sized, fresh, with black spines and always elastic. Before canning, they need to be soaked for 4-6 hours to remove all the air. For brines, it is better not to use juices purchased in stores, because they use their own preservatives, and the mass fraction of natural juice is not at all large. It is better to use homemade juice. Jars and lids must be thoroughly sterilized, and the finished jar must be turned upside down, covered with a blanket and placed in a warm place until it cools.

Pasteurized cucumbers

Ingredients:
3-4 small tomatoes,
horseradish leaves,
black currant leaves,
cherry leaves,
broken dill leaves,
black peppercorns,
2 tbsp. salt,
1 tbsp. Sahara,
1 tbsp. vinegar,
garlic

Preparation:
Scald all ingredients with boiling water. Place horseradish, blackcurrant and cherry leaves, broken dill stems and a few black peppercorns at the bottom of the jar. Add 1 tablespoon sugar and 2 tablespoons salt. Carefully place the cucumbers scalded with boiling water, adding cut cloves of garlic between them. Place 3-4 small tomatoes on top, which will protect the jar from “exploding” and add sourness to the cucumbers. Fill the jar with boiling water, close the lid and sterilize for about 15 minutes from the moment of boiling. Then remove the lid and add a couple more cloves of garlic, 1 tablespoon of vinegar and an umbrella of dill. Roll up the jar, turn it upside down, wrap it in a blanket and place it in a warm place for a day.

Canned cucumbers

Ingredients:
500 grams of salt,
500 grams of sugar,
100 ml table vinegar,
2-3 cloves of garlic,
1/2 bell pepper,
Bay leaf,
black peppercorns,
¼ tsp. ground pepper,
dill,
parsley

Preparation:
Wash the cucumbers thoroughly and trim the ends on both sides. Place the cucumbers in a clean bowl, pour boiling water over them, close the lid and carefully wrap them in a blanket. Leave them in a warm place until the water becomes warm. At this time, prepare the brine. To do this, dissolve 500 grams of salt and 500 grams of sugar in 10 liters of water, boil parsley and dill in this solution, after which they need to be removed. Leave the brine on low heat until the water in the cucumbers cools, then pour in 100 ml of table vinegar. Rinse the jars thoroughly and pour boiling water over them; place 2-3 cloves of chopped garlic, half a bell pepper, bay leaf, 5 black peppercorns and ¼ teaspoon of ground pepper on the bottom of each three-liter jar. Place cucumbers in jars, pour boiling brine over them and roll up the lids. Turn the jars upside down, wrap them in a blanket and leave them in a warm place for a day.

Canned cucumbers with currant juice

Ingredients:
black peppercorns,
carnation,
1-2 cloves of garlic,
sprig of dill,
mint,
250 ml currant juice,
50 grams of salt,
20 g sugar

Preparation:
Rinse the cucumbers well and cut off the ends on both sides. At the bottom of each jar, place 2-3 black peppercorns, cloves, 1-2 cloves of garlic, a sprig of dill and mint. Prepare a brine from 1 liter of water, 250 ml of currant juice, 50 g of salt and 20 g of sugar, bring to a boil. Place the cucumbers in a jar vertically and fill with boiling brine. Close the jars with lids and sterilize for 10 minutes.

Cucumbers in pumpkin-apple juice

Ingredients:
1 liter of pumpkin juice,
300 ml apple juice,
50 grams of salt,
50 grams of sugar.

Preparation:
Rinse the cucumbers thoroughly, pour boiling water over them and place them in a three-liter jar. Prepare a brine from 1 liter of pumpkin juice, 300 ml of apple juice, salt and sugar, bring to a boil. Pour boiling brine over the cucumbers and leave for a few minutes, then drain the brine and boil again. Repeat this procedure three times and roll up the jar.

Cucumbers in grape leaves

Ingredients:
300 ml apple or grape juice,
50 grams of sugar,
50 g salt

Preparation:
Rinse the cucumbers thoroughly, pour boiling water over them and then cold water. Wrap each cucumber in a grape leaf and place tightly in a three-liter jar. Prepare a brine from 1 liter of water, 300 ml of juice, sugar and salt. Pour boiling brine over the cucumbers, then drain it, boil again and repeat the procedure 2 more times. Then roll up the jar.

Cucumbers preserved in grape juice

Ingredients:
2 kg cucumbers,
600 ml grape juice,
5 black currant leaves,
3 cherry branches with leaves,
700 ml water,
50 grams of salt,
20 g grape vinegar

Preparation:
Rinse the cucumbers, pour boiling water over them and then cold water. Place them vertically in a jar, adding cherry branches and blackcurrant leaves. Dilute grape juice with water, add salt and boil. Pour the boiling juice over the cucumbers in the jar, then drain and boil the brine again, repeat this procedure 3 times, then roll up the jar.

Cucumbers with pine aroma

Ingredi ents:
2 kg cucumbers,
1.3 l apple juice,

50 grams of sugar,
50 g salt

Preparation:
Wash the cucumbers thoroughly, pour boiling water over them and then cold water. Place them in a jar along with the tips of pine branches. Prepare a brine from apple juice, salt and sugar. Pour boiling brine over the cucumbers, then drain and boil. Repeat the procedure 3 times and roll up the jar.

Canned cucumbers with horseradish

Ingredients:
2 kg cucumbers,
black peppercorns,
3-4 cloves of garlic,
3-4 small horseradish roots,
black currant leaves,
dill umbrellas,
2 tbsp. salt,
1 tbsp. Sahara

Preparation:
Wash the cucumbers, dry them, put them in sterilized jars, alternating with pepper, garlic, horseradish, currant leaves and dill umbrellas. Prepare the brine. Dilute salt and sugar in 1.2 liters of cold water. Pour the resulting brine over the cucumbers and close with a nylon lid. Store in a cool place.

Cucumbers "Miracle"

Ingredients:
small cucumbers,
1 tsp vinegar essence,
1 sprig of parsley,
1 onion,
1 carrot,
1 tbsp. bitter salt,
2 tbsp. Sahara,
black peppercorns,
allspice peas,
carnation,
Bay leaf

Preparation:
Place spices and cucumbers in liter jars. Place chopped onions and carrots, as well as a sprig of parsley, on top of the cucumbers. Boil water, pour over the cucumbers and leave for 10 minutes, then repeat pouring boiling water 3 times. For the third time, add sugar and salt to the water, boil, pour over the cucumbers and add 1 tsp to each jar. vinegar essence, then roll up.

Cucumbers "Pokrovskie"

Ingredients:
dill umbrella,
2 cloves of garlic,
a piece of horseradish
1 tsp mustard beans,
black peppercorns,
½ tsp. cinnamon,
2 thin slices of beets,
2 onions,
2 tbsp. salt,
150 grams of sugar,
½ tsp. red hot pepper,
2 tsp 70% vinegar

Preparation:
Rinse the cucumbers thoroughly and sterilize the jars. In a three-liter jar, place an umbrella of dill, 2 cloves of garlic, a piece of horseradish, mustard, 8-10 black peppercorns, cinnamon, 2 thin slices of beets and 2 small onions. Place cucumbers on top. Prepare a brine from 1.5 liters of water, salt, sugar and red hot pepper, bring it to a boil and pour over the cucumbers. Pour 2 tsp into the top of the jar. 70% vinegar and immediately roll up the sterilized lid, turn the jar upside down, wrap it in a blanket and place in a warm place for a day.

Canning cucumbers can be very diverse and amaze with original tastes from sweet and sour to spicy or salty. The main thing is to choose the flavor and the canning method that suits you, stock up on cucumbers, be patient, and start preparing. So, you will spend only one day on canning cucumbers, but delicious crispy cucumbers will delight you for a whole year. Canning, enjoy the results and share your signature recipes!

Alena Kovyrshina

Recipes for cucumbers for the winter are very diverse. Cucumbers can be preserved whole or sliced, in salads, and even made into cucumber jam. But almost every recipe for rolling cucumbers can be described either as a recipe for pickling cucumbers (sourdough) or as a recipe for pickled cucumbers.

Preserving cucumbers without vinegar is called pickling or sourdough. How to pickle cucumbers? Before you pickle cucumbers, keep in mind that pickling cucumbers takes time - pickling cucumbers takes place within 3-10 days. Cold pickling of cucumbers means soaking cucumbers in cooled brine. And for quick salting, the brine for cucumbers is preheated. Pickling cucumbers with vodka preserves their color. Dry salting of cucumbers is very interesting - in this case, cucumbers sprinkled with salt release juice, no water is used. Pickling cucumbers in the classic version means pickling cucumbers in a barrel, preferably an oak one. The recipe for barrel cucumbers is simple, but it is the wooden barrel that gives the cucumbers a special taste - pickled cucumbers cannot be confused with anything else! Pickled cucumbers are often stored without additional heat treatment in a cool, dry place. But canning cucumbers is also possible - after salting, they are placed in jars, filled with hot brine and rolled up. Pickling cucumbers with mustard gives an interesting taste and guarantees that cucumber preparations will not “explode.”

Pickling cucumbers - twisting cucumbers with the addition of vinegar. How to pickle cucumbers? The marinade for cucumbers is brought to a boil, then the cucumbers previously placed in jars are poured over them and sterilized. You can also pickle cucumbers with citric acid.

Pickled crispy cucumbers, delicious pickled cucumbers with mustard are indispensable on the winter holiday table. A cucumber salad for the winter will also come to the aid of the housewife. Canning cucumber salads, pickling cucumbers for the winter, pickling cucumbers in jars, canning cucumbers - the recipes for all these preparations are varied and allow us to diversify our menu.

From the recipes on our website you will learn detailed answers to questions: how to roll cucumbers, how to pickle cucumbers in jars, how to pickle cucumbers correctly, how to make a canned cucumber salad, how to roll cucumbers in tomato sauce. And also how to make crispy canned cucumbers, how to wrap pickled cucumbers for the winter, how to prepare pickled crispy cucumbers and pickled cucumbers for the winter, and even how to wrap canned cucumbers with ketchup and canned cucumbers with mustard. After all, we have hundreds of different recipes for prepared cucumbers, recipes for canned cucumbers, including a recipe for sour cucumbers, a recipe for pickled cucumbers, a recipe for delicious pickled cucumbers, barrel cucumbers, a recipe for pickled cucumbers...

Winter, winter, winter. The most favorite snack in both winter and summer is, of course, cucumber. There are both summer marinades for cucumbers and recipes for winter crispy preserves. Every housewife has her own signature or favorite recipe for canned cucumbers for the winter. We always discuss our own cucumber recipes with friends and acquaintances.

And when it’s time for preparations, you want to choose and prepare the best of the best. That's why our recipes are tried and tested.

Basic rules when choosing suitable fruits for canning recipes for long-term winter storage

From the many varieties of cucumber, you need to choose winter pickling ones. They are easy to identify in the market by the appearance of the cucumber. The fruit should have black, not white, spines. When cut, the cucumber should look like a square, not a triangle. The square makes a nice crunchy winter snack. Another important point is that before you start preserving cucumbers, you must remove the stalk with a knife, fill it with clean water and let it brew for several hours. This is done so that they absorb liquid and are elastic.

And also all cucumber recipes include a pickling bouquet of herbs and spices. It consists of dill umbrellas, horseradish leaves, cherries and currants, and bay leaves. Peppercorns and allspice, whole coriander.

Recipes for winter preparations from the most delicious canned cucumbers

1 Canned cucumbers, crispy recipe - the most delicious

2 Recipes for winter preparations from cucumbers

• We place the pickling bouquet in clean, sterilized bottles and fill the jars very tightly with the prepared fruits to the very top. Just pour boiling water over it and let the preparations brew and warm up for at least 30 minutes; they should warm up well. Then drain the water, boil it and refill it again. Again we wait 30 minutes. Drain the water a second time and put it on the stove until it boils.
• Meanwhile, pour into the bottle 2 heaped tablespoons of salt, 2 heaped tablespoons of sugar, 1 heaped teaspoon of citric acid or 2 tablespoons of vinegar, 2 tablespoons of tomato paste and 1 teaspoon of dry mustard. Fill with boiling, drained liquid. Twist it and turn it upside down. Wrap it in a blanket until it cools completely.

3 Canned crispy cucumbers recipe for the winter are the most delicious

IN clean prepared jars Place a pickling bouquet on the bottom and stuff it tightly with cucumbers. Pour two tablespoons of salt, two tablespoons of sugar and three tablespoons of vinegar into each three-liter bottle. Fill with boiling water and place the jars for sterilization. Three-liter bottles need to be boiled for 40 minutes, two-liter bottles need to be boiled for 30 minutes. We can preserve delicious winter cucumbers.

4 Canned cucumbers, crispy recipe, the most delicious in tomato juice

For this preparation you need to make juice from tomatoes. For this you can just boil it overripe tomatoes, adding a little water. And rub through a sieve. You can simply grind the tomatoes through a meat grinder, add 1/1 water and bring to a boil. Let's get tomato filling for cucumbers.

For such a workpiece Both small and larger cucumbers are suitable. Non-standard ones can be cut into portioned pieces. Place the cucumbers in a large saucepan. Season with salt and pepper to taste, just like you would for a salad. Fill with prepared juice. The liquid needed is 1/3 more than the volume of green fruits. Add chopped onion and garlic to taste, but you don’t have to add it. Leave everything on the stove and boil for 10–20 minutes. Place the boiling mixture in liter jars (the most convenient size) and close with metal lids. Turn it upside down.

5 Winter cucumber salad. How fresh

• For this winter dish, the most unusual-looking cucumbers are suitable, which are washed and cut into portions. Cut the onion into half rings. The amount of onions should be almost the same as the number of cucumbers. We grate a few carrots on a Korean grater; for beauty, we add salt, like on a salad, and pepper with ground black pepper so that it is clearly visible. Add one heaped teaspoon of citric acid per three kilograms of product. Leave the entire preparation for at least two hours so that all the vegetables release their juice.
• Place the resulting mixture into clean half-liter jars so that the liquid covers the vegetables well. We put it on sterilization. A half-liter jar boils for 40 minutes. After this time, close with metal lids and turn upside down until completely cooled.

Super tasty recipe for crispy cucumbers for the winter

In advance you should prepare tomato juice or simply grind overripe tomatoes in a meat grinder. Cucumbers can be taken in any size. If they are small, then leave them whole; large cucumbers can be cut. Add onion, cut into rings. Place all the ingredients into the pan, add salt and pepper. Place on the stove and bring to a boil. Boil for 5 minutes. The cucumbers should be thoroughly heated. Place hot cucumbers and onions into prepared jars and pour boiling juice over them. Close with lids.

Recipe for spicy, crispy and most delicious canned cucumbers

For this recipe Only the smallest cucumbers are suitable. They are the most delicious in winter.

For one kilogram of crispy you need to prepare 2-3 pieces. red chili pepper. It should first be cleared of seeds, cut into several parts and filled with vinegar. Leave to marinate for 3-5 hours.

Such method of preparing cucumbers perfect for winter storage. You need to put the cucumbers in a half-liter jar and fill them with vinegar. In winter, as you find it.

Place in jars greens for preservation. Add 5-10 pieces of pickled pepper. We fill the selected cucumbers tightly to the edges of the jar. Pour boiling water and leave to warm up for 30 minutes. After this time, drain the water and repeat the boiling and pouring process. Before the last pour of boiling water into a liter jar, add 1 heaped tablespoon of salt, 1 heaped tablespoon of sugar, 1 teaspoon of vinegar, 2 tablespoons of hot chili ketchup. Fill with boiling water and close with lids.

Winter-winter with such a delicious treat is not scary.

Canned cucumbers for the winter are a popular and very juicy snack among many, from which they prepare various salads, use them as a seasoning or a complete dish for the holiday table. Cucumbers marinated with other fresh vegetables, spices and aromatic herbs go well with hot meat dishes or side dishes and have a delicate, refreshing and distinctive crispy taste.

Quick seaming for the winter - an economical and tasty recipe

You can preserve fresh cucumbers in this simple and traditional way using a minimum of ingredients, and the result is a juicy, crispy snack with a healthy and tasty brine.

To prepare cucumbers using classic, fast technology, you need the following products and spices:

• fresh cucumbers (it’s good to use Rodnichok or another garden variety);
• dill and garlic;
• table salt and sugar.

First of all, wash the cucumbers well, lightly cut off the stems on both sides if desired, and then soak the vegetables in cold water for 10-15 minutes.

The garlic is peeled and divided into cloves, the dill is washed and its branches are placed on the bottom of clean, sterilized glass jars, adding 3-4 cloves of garlic to each container on top.

After the cucumbers have stood in cold water for a while, the liquid is drained and the vegetables are placed in jars very tightly together. Pour all the ingredients on top with a warm, but not hot marinade, which consists of water with salt and a small amount of sugar.

The blanks are first covered with plastic lids, allowed to brew for 2-3 days, and then rolled up tightly and sent for longer storage.

Canned cucumbers with spices - a classic and juicy recipe

The classic marinade preserves the crunchy properties of vegetables and gives them special flavor notes, for which many people love this simple and healthy snack.

To prepare winter rolls, use the following ingredients:

• medium-sized fresh cucumbers - 2-3 kg;
• garlic - 2-3 heads;
• dill, parsley and currants with horseradish;
• salt, sugar, apple or wine vinegar;
• allspice and mustard seeds.

First, thoroughly wash the cucumbers under running water in a colander. Then leave the vegetables to soak in clean, cold water for 3-5 hours, depending on the size of the selected fruits.

Three-liter glass jars must be pre-washed and treated under steam or in the oven. Next, washed green leaves of horseradish and currants are placed on the bottom, and umbrellas and sprigs of dill are placed on top along with peeled garlic cloves.

While the cucumbers are soaking, prepare the marinade. It consists of water to which salt, allspice, several bay leaves, mustard seeds and other seasonings are added to taste (you can add a little ground coriander, hot or cayenne pepper).

Mix all the spices thoroughly, bring to a boil, cook for 10-15 minutes, constantly stirring the contents of the pan. 1-2 minutes before turning off the heat, pour in a tablespoon of vinegar essence and let the marinade brew.

Soaked cucumbers are placed tightly in jars with herbs and garlic, poured with prepared brine, hot or cold. Containers with vegetables can be additionally sterilized in boiling water, then closed with metal lids and stored in the cellar or on the balcony.

Cucumbers pickled with mint and hot pepper - a savory appetizer

Vegetables marinated according to this recipe turn out very crispy, piquant and at the same time refreshing. The combination of fresh mint and hot pepper makes the appetizer ideal for serving with fried or baked meats and other juicy and satisfying dishes.

To prepare such a snack, you will need the following set of products:

• fresh cucumbers of small (medium) size;
• fresh leaves of horseradish, mint, currant or cherry;
• garlic, allspice and cayenne;
• table salt, sugar and table vinegar essence (7-9%).

First of all, prepare the main vegetables. Cucumbers are selected, the tails are carefully cut off on both sides, then soaked for 2-3 hours in clean, cold water.

All the herbs are placed step by step in sterile glass containers - horseradish leaves, cherries, fresh mint, and several peeled cloves of garlic are placed on top.

After the cucumbers are infused in water, they are placed tightly and vertically in jars and 1-2 small pods of hot pepper, whole or finely chopped, are added.

All this is poured with a hot marinade, which is prepared from water in combination with salt, sugar, bay leaf, sweet peas and vinegar. The mixture is poured in 7-10 minutes after the main seasonings boil at the very end of cooking. Next, you should sterilize the jars or immediately roll up their lids, turn them over, let them cool to room temperature and store them.

Canned cucumbers in a bag - a very tasty snack in 5 minutes

Pickling fresh cucumbers in a bag is an old recipe with which you can quickly get a juicy, refreshing and crispy snack, which is served as a side dish to hearty, hot dishes.

Only fresh, natural ingredients are used for preparation. Namely - salt, fragrant dill, additional herbs (parsley, basil or cilantro) and garlic.

Cucumbers are selected, washed in cold water and, if desired, the ends are cut off on both sides. At this stage, you can additionally cut the fruits in a convenient way so that they marinate better.

The dill, basil and parsley are washed and then finely chopped. The garlic is either crushed using a press or cut very thinly with a sharp knife.

Sprinkle the cucumbers, mix by hand, add table salt, knead all the ingredients again and carefully pour the contents of the bowl into thick plastic bags with resealable edges (these are sold in stores).

Or you can wrap the spiced cucumbers in a regular bag with a double layer and tie it tightly. Within a day after this salting, vegetables should be served. Or add a little cumin, mustard seeds, and then transfer them to plastic containers and store in the refrigerator. The taste of these cucumbers is very juicy and soft, they will decorate any table.

Vegetables marinated in tomato sauce - a finger-licking appetizer

Tomato sauce not only better preserves the taste and crunchiness of cucumbers, but also gives the finished snack a unique aroma.

To prepare such preservation for the winter, take the following ingredients:

• fresh cucumbers - 2 kg;
• tomato paste or tomato - 250 g;
• vinegar, salt, sugar;
• allspice, bay leaf and other spices to taste.

Tomato paste is either taken fresh from the store, and then diluted in the marinade at the stage of its preparation, or made independently.

To do this, pass juicy, overripe tomatoes through a blender or meat grinder and boil the resulting puree to the desired consistency.

The cucumbers are selected (it is better that they are the same size), washed and the tails are cut off on each side. You can soak them for several hours in clean, cool water.

Then they are laid out in sterile jars, into each of which 5-7 peas of allspice, a dry bay leaf, cloves of garlic and a couple of dill umbrellas are thrown.

Pour salt, sugar to taste, ground pepper, 2-3 bay leaves into a saucepan with water and bring the liquid to a boil. Next, it is mixed with tomato paste, and at the very end, 1-2 tbsp is added. l. vinegar essence (per 1 liter jar).

The brine is allowed to boil for 10-15 minutes and while hot, pour it over the cucumbers, arranged in containers. Cover tightly with metal lids and, after cooling, put on shelves until winter.

Cucumbers pickled in pieces with onions - a very healthy and satisfying preparation

Cucumbers are often pickled not only whole, but also cut into slices or circles. The result is a very juicy, well-salted appetizer that can be served in combination with a wide variety of dishes and side dishes.

To prepare such a roll for the winter, take the following ingredients:

• cucumbers and onions - 3 and 0.5 kg of vegetables;
• vegetable oil and table vinegar;
• allspice, bay leaf, cloves;
• table salt and 2 tbsp. l. Sahara.

After preparing all the products, start washing the cucumbers. Then remove the stem and tails and cut the vegetables into thick rings.

The onion is peeled and cut fairly large. Place 2-3 tablespoons of vegetable oil in clean and pre-sterilized glass jars and lay out first the sliced ​​cucumbers in layers, then the onion half rings.

Heat a liter of water on the stove, bring to a boil and add salt, the recommended amount of sugar, bay leaves, several sweet peas and, if desired, dried clove flowers and other aromatic seasonings; they certainly will not spoil the final taste.

After the marinade has boiled for 10-12 minutes, pour a little wine or regular vinegar into it, turn off the heat and pour the resulting brine over the cucumbers and onions placed in jars while hot.

Sterilization is not necessary, but leaving the jars in a pan of boiling water for 5-10 minutes will not harm them. After the procedure, the workpieces are wrapped in a warm cloth, turned over and sent for storage a day later.

Assorted tomatoes, marinated in the traditional way

Fresh tomatoes and cucumbers are pickled together or separately, but in the first case, in addition to juicy and tasty vegetables, you also get brine, which can be used as an additional ingredient in preparing other dishes.

The traditional technology for pickling tomatoes in combination with cucumbers includes seasonings such as:

• dill, currant or cherry leaves;
• bay leaf, cloves, hot pepper;
• garlic, vinegar, salt, sugar and ground spices.

Cucumbers are selected, washed thoroughly, trimmed at the edges and soaked for several hours in a basin, saucepan or bowl of cold water. Jars, like lids for sealing, are steamed or sterilized in another convenient way.

While the cucumbers are getting wet and the container is drying, prepare all the necessary greens. It is better to use fresh dill; the same goes for other herbs, including parsley and currant leaves. Instead of the latter, you can also use green horseradish, which will give the appetizer a piquant taste.

Selected, lightly chopped greens are laid out on the bottoms of the jars, cucumbers are placed on top, and pressed so that they fit into the container as tightly as possible. The tomatoes are washed under running water, the stalk is removed and laid whole in 1-2 layers along with herbs and cucumbers.

Now pour all the ingredients into containers with hot, slightly salted water. As soon as they stand for 10-15 minutes, pour the water back into the pan, add dry bay leaves, allspice, sugar, and salt.

All this is boiled over low heat, then poured hot into liter jars, into each of which 1-1.5 tbsp is first poured. l. vinegar or add essence at the very end of cooking the marinade.

After pouring, roll up the lids tightly, turn the container over, and wrap it in a blanket or blanket. After a few hours, I send the pickles for storage in a cool cellar or other suitable room.