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Recipes for canning cucumbers. Salt, marinate. Three recipes for canned cucumbers from a professional. Cold method of pickling cucumbers step by step

Cucumbers themselves are not distinguished by their piquant taste, especially when it comes to overripe fruits. To give them a richer taste, people have come up with many recipes for pickling them.

The calorie content of cucumbers will depend on each specific method. On average, there are 16 kcal per 100 grams of product.

Cucumbers for the winter in jars - step-by-step photo recipe

Pickling cucumbers is a responsible and long process. To make the cucumbers crispy and tasty, we offer you the following preserved recipe.

Your mark:

Cooking time: 3 hours 0 minutes

Quantity: 10 servings

Ingredients

Cucumbers: 10 kg
Dill: 4-5 bunches
Sweet pepper: 2 kg
Garlic: 10 heads
Salt, sugar: 2 tsp each per jar
Ground pepper: to taste
Vinegar: 2 tbsp. l. per serving

Cooking instructions

For pickling, choose small cucumbers of the same shape. Place them in a bowl and rinse with cold water.

Wash the dill.

Remove seeds from sweet peppers.

Free the garlic from the husk.

Cut it into pucks.

Prepare salt and vinegar.

Do the same with the lids.

Place peppers and dill at the bottom of the jars, and then cucumbers. Add two teaspoons of salt and sugar, ground pepper. Fill the contents of the jar with boiling water and cover with a lid.

After 10 minutes, pour out and boil the brine in a large container.

Then pour it back in. Add vinegar at the rate of 2 tablespoons of 9% vinegar per 1 liter jar of cucumbers.

Roll up the jars. Place them upside down for several days and cover them with a blanket.

Recipe for crispy cucumbers in jars for the winter

The proposed recipe allows you to give cucumbers a special, moderately spicy taste, while the cucumbers will not lose their crunchy characteristics.

To cover crispy cucumbers for the winter, you required:

cucumbers - 5 kg;
one bitter pepper;
horseradish root;
head of garlic;
10 cloves;
allspice and black pepper - one dessert spoon each;
6 bay leaves;
an umbrella of parsley and dill;

For cooking marinade you will need:

1.5 liters of water;
25 gr. vinegar 9%;
2 tbsp. l. salt;
1 tbsp. l. Sahara.

Preservation process:

Sterilize 3 one and a half liter glass jars.
Place all the spices in equal parts into each jar. The seeds of the hot pepper should be removed, and the horseradish should be chopped.
Wash the cucumbers and cut off the ends. Transfer them to a large container and fill with cold water. Let them sit for 2 to 4 hours.
After this time, remove the cucumbers from the container and, sorting by size, put them in jars.
In a separate container, prepare boiling water, then pour it over the cucumbers, and cover the top with lids.
It takes 10 minutes to warm up. Pour the water back into the pan, add sugar and salt.
While the brine is being prepared, you need to prepare a second portion of water for sterilization in a separate pan. It is also poured into jars with cucumbers, allowed to warm up for 10 minutes and drained.
When the brine boils, they need to pour the jars, but first you need to pour vinegar into them.
The jars should be rolled up and placed in a dark place.

We invite you to watch a video recipe for delicious crispy cucumbers for the winter.

How to seal cucumbers in liter jars for the winter

This method is suitable for a small family that does not like large jars in the refrigerator.

For such preservation you need to stock up:

small cucumbers;
2 l. water;
two tbsp. l. Sahara;
four tbsp. l. salt.

The remaining components are calculated for a liter jar:

1 head of garlic;
three cherry and currant leaves;
1/4 horseradish leaf;
half an oak leaf;
dill umbrella;
6 peas allspice and black pepper;
one red peppercorn, but only a piece equal to 1 or 2 cm is placed on one jar;
one tablespoon of vinegar 9%.

Conservation process cucumbers for the winter

The cucumbers are washed and placed in a deep container to be filled with water.
Banks are thoroughly washed and sterilized. You also need to remember about the lids; they need to be boiled in a separate container.
Mix all the spices.
Preparing water for sterilization.
First put spices in each jar, and then cucumbers, pour boiling water, cover with lids and allow to warm up for 15 minutes.
After 15 minutes, carefully drain the hot water, place it on the stove and, after boiling, add salt and sugar.
Pour vinegar into each jar and fill with brine.

All that remains is to roll it up, turn it over to check the quality of the roll-up, and wrap it in a blanket for further sterilization.

Pickled cucumbers in jars for the winter - step-by-step recipe

The recipe below will surprise your family with its unique taste and pleasant crunch. To pickle cucumbers for the winter according to this recipe, you need to prepare the following products:

small cucumbers;
2 bay leaves;
2 cloves of garlic;
4 black and allspice peas;
1 tsp mustard seeds;
two currant leaves;
dill umbrella

For the marinade you will need:

6 tbsp. Sahara;
3 tbsp. salt;
6 tbsp. vinegar 9%.

Prepare You can make these cucumbers for the winter in a few steps:

Mix all spices into a homogeneous mixture.
Chop the dill umbrella and currant leaves.
Rinse the cucumbers well, cut off the tails on both sides and place in a deep container. Cover with water and set aside for 2 hours.
Prepare the jars, wash and sterilize.
Pour water into a saucepan and put it on fire. As soon as it boils, you can pour it into jars of cucumbers.
You need to place spices and cucumbers at the bottom of the jars.
Pour sugar and salt there and pour in vinegar.
After boiling, the water should be allowed to stand and cool for a while and only then fill the jars.
Place the filled jars for sterilization in a large saucepan, cover them and let them simmer for 15 minutes. Don't forget to place a towel at the bottom of the container.
After 15 minutes, the jars are rolled up.

Pickled cucumbers are ready for the winter!

Pickling cucumbers for the winter in jars without vinegar

The proposed option for preserving cucumbers for the winter does not involve the use of vinegar or other acid.

For this recipe you will need these products:

2 kilograms of cucumbers;
2.5 liters of water;
110 grams of salt;
2 horseradish leaves;
15 cherry and currant leaves each;
5 walnut leaves;
2 dill umbrellas;
2 pods of hot pepper;
1 horseradish root.

Process canning looks like this:

The cucumbers are washed and placed in a deep basin for further filling with water. If they have just been collected, then the soaking procedure can be skipped.
After 2-3 hours, drain the water and wash the cucumbers.
Grind horseradish and bitter peppercorns.
Layer layers of greens, chopped horseradish and pepper, cucumbers, then more greens with horseradish and pepper and cucumbers in a large saucepan. The last layer should be leaves.
Pour cold water into a separate container, add sugar and salt, and stir until completely dissolved.
The prepared filling is used to cover layers of cucumbers with herbs, cover with a lid and place under pressure for 5 days.
After 5 days, the brine is poured into a saucepan, all spices are removed, and the cucumbers are thoroughly washed.
They are placed in pre-prepared jars.
Pour marinade to the very top and let stand for 10 minutes.
After 10 minutes, you need to drain it back and put it on the fire to boil.
As soon as it boils, pour it into the jars and seal them.

How to seal cucumbers in jars with vinegar

In the proposed option for preserving cucumbers for the winter, it is assumed that vinegar is used, and all components are taken at the rate of a 3-liter jar.

To preserve using this method you need to prepare:

small cucumbers;
2-3 tbsp. vinegar 9%;
red hot pepper - 2 cm piece;
2-3 cloves of garlic;
2 tbsp. dill seeds;
1 tbsp. a spoonful of chopped horseradish root;
5 currant leaves;
9 peas of allspice.

For filling you will need:

sugar and salt 2 tbsp. l. for every liter of liquid.

Instructions for preparing cucumbers for the winter in jars with vinegar:

The cucumbers are washed well and placed in a large basin for further filling with water for one day.
The jars are washed and sterilized.
Spices and cucumbers are placed in each jar.
The lids are boiled in a separate saucepan.
On average, one three-liter jar requires 1.5 liters of liquid. Having calculated the amount of water, put it on the fire to boil.
As soon as the future filling boils, fill the jars with it and let it sit until air bubbles come out.
Drain the water into a saucepan, add salt and sugar and mix thoroughly. Bring the filling to a boil.
Place the jars in a large saucepan.
Pour vinegar into each and fill each jar with the prepared brine.
Cover with lids and leave to sterilize for 5-7 minutes.
We roll up the jars of cucumbers.

A simple recipe for cucumbers in jars for the winter

This simple recipe for cucumbers for the winter is used by many housewives, so it can rightfully be called a classic.

The proportions of ingredients are calculated for one three-liter jar, so you will need to adjust the amount of products if necessary.

What do you need prepare:

1.5-2 kg of cucumbers;
5 leaves of currant and cherry;
2 leaves of horseradish;
5 cloves of garlic;
1 bunch of dill;
1 liter of water;
2 tbsp. l. salt;
2 tbsp. spoons of sugar.

Canning performed in several steps:

Cucumbers are washed, the tails are cut off and filled with cold water for 4 hours.
The jars are washed and sterilized.
The lids are boiled in water.
The greens are sorted and chopped.
All spices are placed in each jar, with the exception of horseradish.
Cucumbers are placed on top of spices and covered with horseradish leaves.
Sugar and salt are added to pre-boiled water.
They pour it into jars of cucumbers and roll them up.

After a month, the cucumbers can be served.

Cucumbers and tomatoes in jars for the winter - a delicious recipe

For lovers of assorted dishes, this method is perfect. All components are indicated per liter jar.

To preserve cucumbers and tomatoes for the winter using this method, you will need:

300 grams of cucumbers;
400 grams of tomato;
1 bitter pepper;
paprika - to taste;
several sprigs of fresh dill;
3 cloves of garlic;
1 horseradish leaf;
2 bay leaves;
3 allspice peas;
1 tbsp. a spoonful of salt;
1/2 tbsp. spoons of sugar;
1 tbsp. a spoonful of vinegar 9%.

Canning tomatoes with cucumbers are performed in several steps:

Cucumbers and tomatoes are washed well. Pierce each tomato in the stem area for good salting.
Prepare containers, wash and sterilize them.
Boil the lids in a separate saucepan.
Place in each jar in layers: spices, cucumbers without stems, tomatoes.
Laying must be done very tightly to avoid gaps. You can seal it with rings of chopped cucumbers.
Pour water into the pan and put it on fire.
Add sugar and salt to the jars and pour boiling water.
Place a towel in a large saucepan and set the jars to sterilize for 10 minutes.
We take out the jars and roll them up.

Cucumbers and tomatoes for the winter - video recipe.

Cucumbers for the winter in jars with mustard

Cucumbers for the winter, preserved with mustard, are well stored both at home and in the basement. They taste aromatic and piquant.

To preserve cucumbers using this method, you need to prepare:

small cucumbers;
100 ml vinegar 9%;
5 tbsp. spoons of sugar;
2 tbsp. spoons of salt.
2 cloves of garlic;
one dill umbrella;
1/4 carrot;
0.5 teaspoon mustard.

The whole process performed in several steps:

Cucumbers are washed.
Jars are prepared, washed and sterilized.
Mustard is placed on top.
Salt, sugar and vinegar are added to the water and the jars are filled with this marinade.
Jars are placed in a large saucepan for further sterilization for 5-7 minutes after boiling.
Take out the jars and you can roll them up. Spicy cucumbers for the winter with mustard are ready!

A cold way to seal cucumbers for the winter in jars

Today you can find many ways to prepare cucumbers for the winter, but we offer the simplest version of this delicacy - the cold method.

All ingredients are taken based on a 3-liter jar.

small smooth cucumbers;
1.5 liters of water;
3 tbsp. salt;
5 black peppercorns;
one head of garlic;
two bay leaves;
2 leaves of currant, horseradish and tarragon.

Execution of work according to this plan:

The cucumbers are washed.
The jars are sterilized.
Spices and cucumbers are placed in each jar.
Pour water into the jar and immediately drain it, this way you will know the right amount of water to fill.
Add salt to it and fill the jars with it again.
Close them with nylon covers and install them in the cellar.

After 2 months you can start tasting.

Cucumbers for the winter in jars without vinegar - a dietary recipe

Vinegar destroys some of the beneficial microelements and vitamins, so many housewives prefer to use the dietary method of preparing cucumbers for the winter in jars.

For this you would need:

small cucumbers;
2 sprigs of tarragon;
one dill umbrella;
1/3 horseradish leaf;
2-3 leaves of currant and cherry;
4 cloves of garlic.

For filling:

1 liter of water;
2 tbsp. spoons of salt.

Conservation cucumbers can be prepared using this method in several steps:

The cucumbers are washed, placed in a deep basin and filled with water for 5 hours.
Spices and cucumbers are placed in sterilized jars.
Add salt to the water, mix thoroughly and pour into jars with cucumbers.
Leave to ferment for 3 days, then drain the liquid, boil, fill the jars and seal.
Let them cool naturally.

As you already understand, there are several ways to prepare cucumbers for the winter, but in order for the end result to please you, you need to follow some recommendations:

Harvesting cucumbers should be done on the day they are collected, selecting them according to size.
For filling, it is better to take deep water from wells or boreholes. In apartment conditions, it is better to take purified water rather than from the tap.
Be sure to soak cucumbers before canning.
Glass jars must be sterilized.
Use currant, cherry or oak leaves as spices.
It is better to use a cellar or basement to store prepared cucumbers.

We look forward to your comments and ratings - this is very important to us!

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.

Canning is a separate type of culinary skill, thanks to which we can enjoy the gifts of summer for a long time. You will learn how to preserve cucumbers so that they last all winter and the taste meets your expectations by reading this article.

Basic rules for salting

Despite the differences in conservation technology, there are common rules that must be followed to get a decent result:

It is better to choose cucumbers from varieties intended for canning.
They should be small, hard, and without damage.
Before preservation, they must be kept in cold water for several hours.
The dishes in which you are going to roll and the lids must be perfectly washed and sterilized.
Be sure to take the components clean and dry.

Simple canning recipe

This is a time-tested recipe for canned cucumbers. The quantity of products is calculated for one three-liter bottle.

List of components for 2 - 2.5 kg:

water – 1.5 l;
non-iodized kitchen salt – 60 g;
sugar – 60 g;
bite – 60 ml;
currant, cherry and horseradish leaves - 4 pcs.;
dill cap – 2 pcs.;
bay leaf – 2 pcs.;
allspice peas – 7 pcs.;
garlic – 3-5 cloves.

Description of cooking step by step:

Place some of the leaves into the prepared bottle. Then carefully anoint the cucumbers with the remaining leaves, bay leaves, garlic, and dill.
Let's prepare the marinade. Boil water with salt, sugar and vinegar. Carefully pour boiling water into the bottle with vegetables and leave until it reaches room temperature. Drain, bring to a boil again, pour in and roll well.
Canned cucumbers in jars should stand upside down, covered with a blanket for one night. It is better to store them in a cool place, out of direct sunlight.

Canning in 2 stages

This is a rather labor-intensive process of preparing for the winter, which consists of two stages: first we salt it, and then we preserve it.

For 2.5 kg you will need:

water – about 1.5 l;
salt – 60 g;
greens - 1 tied bunch;
celery – 30-35 g;
freshly ground black pepper – 2 pinches;
horseradish – 20-25 g;
cherry and currant leaves – 20-25 g;
garlic cloves - 5 pcs.

Place a layer of spices in a well-washed bowl, then cucumbers (preferably in a row), then more spices, etc.
Prepare a mixture of water and salt and cover the prepared ingredients with it. Cover with a cloth, a wooden board, and place oppression on top.
They should stay like this for about 3 days. If plaque forms on the board, it must be washed off.
This preparation can be eaten immediately. And in order for it to be stored for a long time, it is canned. The procedure is as follows: first, drain the liquid in which they were standing, filter it through cheesecloth and boil.
We wash the salted vegetables with boiled water and put them in a bottle. Fill it with boiling brine, let it cool slightly and repeat the whole procedure again. Carefully roll up and remove.

Salting with cold water

You can preserve pickles with cold water and cover them with a nylon lid, but then they should be stored in a cold place.

Amount of ingredients for 2 – 2.5 kg:

10 – 12 cherry leaves;
a few pieces of horseradish;
2-3 chopped garlic cloves;
2-3 dill caps with seeds;

Prepare the necessary ingredients: wash and dry.

Place all the spices and vegetables in dense rows into the prepared jars. We fill them 5-6 centimeters short of the edge because some of the liquid will be absorbed and the top will remain without brine.
Then we make a mixture in the ratio of 1 liter of cold, unboiled liquid - 40 g of salt and fill the container to the top with it. Cover with a plastic lid and refrigerate. Delicious cucumbers will be ready to eat in a few days.

Marinated preparation for the winter

We offer you an option for preparing a marinade, thanks to which the canned ones turn out to be very crispy and not too sour.

The number of components is calculated for 10 kilograms of finished preserves:

10 bay leaves;
1 bitter pepper;
10 currant leaves.
To make 10 liters of marinade, take:
1.5 liters of 6% vinegar;
half a glass of salt;
half a glass of sugar;
20 g dill inflorescences;
a few horseradish roots, optional.

Description of preparation:

Place bay leaf, a piece of hot pepper, and a couple of currant leaves into a clean glass container. Carefully place the cucumbers.
Mix water with all ingredients and pour into the bottle. Filled (15-20 minutes after the water boils). We close the sazu and put it away to store as usual.

Cucumber salad

It is better to seal this preservation in liter jars. These green canned cucumbers are very similar to salad.

List of components for 3 – 3.5 kg:

180 ml odorless oil;
2 onions.
For 3 liters of marinade:
70 g salt;
70 g sugar;
30 black peppercorns;
15-20 bay leaves;
half a glass of vinegar.

Cooking instructions:

Mix the ingredients of the marinade and boil.
Pour 1 tablespoon of oil into the bottom of a liter jar. Cut the cucumbers into 4 parts and put them in a bowl. Place two onion slices on top.
Fill with the prepared solution to the top and set for sterilization (after boiling for a quarter of an hour). Keep the finished capping cool, out of direct sunlight.

Volgograd-style cucumber preserves

This is a rather interesting option for preparing the product: first they are treated with boiling water, and only then marinated.

Products per 5 kg:

4-6 garlic cloves;
½ pod of bell pepper;
4 bay leaves;
10 black peas and ½ teaspoon of ground pepper.
For 10 liters of marinating liquid, take:
500 g each of sugar and salt;
1 large bunch of greens;
400 ml vinegar.

Wash the vegetables thoroughly, cut off the tails, put them in a clean tank or saucepan, pour boiling water over them, cover and wrap them in a blanket. We will start canning when it becomes warm.
Mix water with bulk ingredients, add herbs and boil. Remove the herb from the boiling brine and pour in the vinegar. At the same time, it is cooked at a minimum temperature.
Place the remaining ingredients in a sterilized container, take out the cucumbers and put them in jars. Fill it to capacity with boiling brine and roll it up.
We store boiled canned cucumbers in the same way as regular pickled cucumbers.

Cucumbers in mustard

Canned food turns out to have an islandy taste and is great as a snack.

For 1 kg of small cucumbers we will need:

150 g onions;
a bunch of dill sprigs;
30 ml vinegar;
350 mustard powder;
1/3 cup sugar;
bay leaf;
10 peppercorns.

Description of cooking:

Chop the onion and dill and add mustard and sugar to vinegar and heat. Crumble the bay leaf into it, add the pepper and, stirring, bring to a boil.
Place the washed and dried cucumbers into the resulting mixture, carefully turning them over, and let it boil. Remove from heat and while hot, roll into jars together with the mustard mixture.

Cucumbers are the most popular vegetable that is prepared for the winter, and there are many ways to prepare them. Which one to choose depends on what exactly you want to get.

Video: Canned cucumbers in tomato

Cucumbers are one of those garden crops that are characterized by high yields. Even if you planted only a few rows of cucumbers, the harvest will be so abundant that it will be unrealistic to consume all the vegetables fresh. But in order to provide yourself with tasty preparations for the winter, cucumbers can be canned. There are a lot of recipes for winter preparations from cucumbers, and every year new canning options appear so that every housewife can stock up on preparations to suit her own taste.

Canning cucumbers is considered a simple process, but it also has some nuances that should definitely be taken into account. Only if you follow all the details of the process, you will get a tasty product that can be saved until the next harvest. You will find basic rules and simple recipes for canning cucumbers for the winter in this article.

Canning cucumbers for the winter

It is not difficult to collect a rich harvest of cucumbers, but it is almost impossible to consume all the vegetables fresh, even for a large family. But it is not at all necessary to eat the entire harvest fresh, because cucumbers are quite suitable for preparing homemade preparations for the winter. The taste of this vegetable is perfectly complemented by various spices and herbs, as well as additional ingredients: gooseberries, currants, celery, etc.

There are a lot of recipes for canning cucumbers for the winter. Some of them are simple and suitable even for novice cooks, others require more careful preparation. We will look at the main ways to prepare winter cucumber preparations at home, and detailed instructions for each recipe will help you choose the one that is right for you.

There are several ways to preserve cucumbers. In the past, our grandmothers usually used the pickling method, but now pickling is considered more relevant. However, pickled cucumbers are not inferior in taste to marinated ones, so we will present each of these recipes.

First of all, you should understand the difference between the canning process itself during salting and pickling. In the first case, the safety of the vegetable is ensured by natural fermentation processes and the release of lactic acid. Therefore, it is recommended to store such preparations in a cool cellar, on the balcony or in the refrigerator.

Pickled cucumbers remain tasty and crunchy thanks to vinegar, which acts as a natural preservative. Such preparations can be stored at room temperature, for example, in the pantry of a city apartment.

To make it easier for you to decide which method of preparing cucumber preparations for the winter is right for you, we will look at each of them in more detail.

Salty

Pickling cucumbers is a traditional way to preserve the harvest of this vegetable throughout the winter. In the past, cucumbers were salted in large barrels, but now other containers can be used for this purpose, for example, ordinary three-liter jars.

Note: Properly selected salt plays the main role in successful salting. It is better to take regular rock salt, but coarse salt without any impurities. Only in this case the taste of the product will be bright and rich. It is not recommended to use fine salt, as it can make the cucumbers soft.

There are two main methods of pickling: cold and hot. The first method is considered simpler, but the finished preserves need to be stored only in the cold (in the cellar or refrigerator). In this case, washed cucumbers are simply placed in jars along with selected spices, poured with cold water with salt dissolved in it and covered with nylon lids. In order for the lids to seal the container hermetically, they must first be heated over hot steam. After this, the workpieces just need to be put in a cold room. With this pickling method, cucumbers will be ready for consumption within a month.

The hot method is more troublesome, but pickling cucumbers this way also turns out more piquant and crunchy. As in the previous case, the cucumbers need to be placed in jars, but there is no need to add spices, as they will be included in the brine. To prepare it, you need to dissolve salt in hot water and add several dill umbrellas, horseradish leaves and roots, oak, cherry or currant leaves. The brine should boil for several minutes, after which it is still hot and poured into jars. There is no need to cover the containers with lids, since the main task is to start natural fermentation processes. We place the jars in a large basin into which excess brine will drain and leave for a week. After this period, add the missing amount of brine to each jar, tightly seal the containers with nylon lids and put them away for storage in a cool room.

You can prepare pickles not only in a jar, but also in a large enamel pan. To do this, you will need 1 kg of small cucumbers, 2 liters of water, 2 heaped tablespoons of salt, several cloves of garlic (from 1 to 3, depending on your preferences), herbs and dill umbrellas (Figure 1).

Pickling cucumbers according to this recipe is carried out as follows:

Cook the brine: Dissolve the salt in hot water, let it simmer a little and cool to room temperature.
Laying cucumbers: Cover the bottom of the pan with herbs, then add garlic and washed cucumbers. Layers must be alternated until the entire container is filled.
Fill: Fill the prepared cucumbers with brine so that the liquid completely covers the vegetables. Cover the top of the workpiece with a saucer. You can also put a weight on top so that the saucer does not float up and all the cucumbers are in the brine.
Pickling: The pan with cucumbers should be placed in a dark place. In just a few days you will be able to enjoy lightly salted cucumbers, but if you want the vegetables to acquire a richer salty taste, leave them for another 5-7 days. During the process, you can taste the workpiece to determine when it will be completely ready.

Figure 1. Proper pickling of cucumbers

If you think the cucumbers have already been salted enough, you can always stop the fermentation process. To do this, just remove the pressure and saucer, cover the container with a lid and put it in a cool place for storage.

Lightly salted

Lightly salted cucumbers are considered a seasonal delicacy, because it does not take much time for the vegetables to acquire their characteristic taste. If the cucumbers are in the brine longer, they will simply become salty, and this is a completely different dish.

But for lovers of lightly salted cucumbers, there is a special recipe that will allow you to enjoy your favorite vegetable even in winter. To prepare such a winter preparation, you will need the cucumbers themselves, water, bay leaves, garlic, mustard seeds and a pot of black pepper (Figure 2).

How to prepare lightly salted cucumbers for the winter is as follows:

Fresh cucumbers need to be soaked in water for 2-3 hours. During this time, their pulp will absorb enough liquid and the winter preparation will turn out crispy. After soaking, the cucumbers should be thoroughly washed and the stems removed.
While the cucumbers are soaking, you can prepare the jars and lids. First, the containers need to be washed with water and soda, and then sterilized. At the bottom of each jar we place several sprigs of fresh dill, two cloves of garlic and several bay leaves. Then fill the container tightly with cucumbers.
Next, we proceed directly to cooking. First you need to boil just clean water and pour it over the cucumbers in jars. The workpieces should be left to cool for 3-4 hours so that the water remains warm, but not hot.
When the filling time has passed, you need to drain the water. This will serve as the basis for preparing the marinade. To accurately calculate its quantity, it is better to first pour the water into a half-liter jar or measuring cup and only then pour it into the pan.
After you have drained all the water, you can start preparing the marinade. For a liter of liquid you will need 2 tablespoons of salt, 7 tablespoons of sugar and 150 ml of regular table nine percent vinegar. Add all these ingredients to the water, let it boil and simmer for a few minutes.
While the marinade is preparing, add a teaspoon of mustard seeds and 5 black peppercorns to each jar.

Figure 2. Lightly salted cucumbers with mustard for the winter

After this, you just need to pour the hot marinade over the cucumbers and immediately roll up the lid. Next, you need to turn the jars over so that all the ingredients are mixed evenly. But it is not recommended to turn the containers upside down: if they cool in their normal position, the cucumbers will turn out crispier.

There are many modern recipes for crispy pickled cucumbers for the winter, but we suggest you preserve them according to an old recipe that has not lost its relevance even now.

To prepare the marinade you will need 5 liters of water, 10 tablespoons of rock salt, 20 tablespoons of sugar and 500 ml of nine percent vinegar. For spices, you will need one horseradish and bay leaf, 1 large clove of garlic, 5 black peppercorns and 1 dill umbrella. If desired, you can add a pod of hot pepper to the preparation (Figure 3).

Note: This amount of marinade is designed for a fairly large number of cucumbers, but if you are not canning too many vegetables, you can safely divide all the marinade ingredients in half.

Cooking crispy pickled cucumbers looks like this:

Pour cold water over the cucumbers for 8-10 hours and leave for the pulp to absorb the liquid. After this, the vegetables need to be washed and the ends trimmed.
We sterilize glass jars for canning or simply rinse them with hot water.
Place prepared spices in each jar.
Place a large saucepan on the fire, pour clean water into it and bring it to a boil. Place a batch of cucumbers in a colander and plunge it into boiling water for literally 30 seconds. After this, immediately place the vegetables in jars. This procedure must be carried out with all cucumbers.
Next, you need to cook the marinade, mixing all its components, and distribute it hot into jars. Cover the containers with lids and leave for 5 minutes.
After this, pour the brine into a saucepan, boil it again and pour it into jars again. This procedure must be repeated three times.

Figure 3. Stages of preparing crispy pickled cucumbers

Next, the jars just need to be sealed with lids, turned upside down and left to cool at room temperature. These cucumbers turn out very tasty and crispy. If you like a more spicy taste, you can use more horseradish, garlic or pepper.

Canning cucumbers: stages

Modern housewives prefer to can and pickle cucumbers, whereas in the past this vegetable was mainly salted in barrels or other large containers. This is explained solely by the convenience of storing winter preparations in jars, but if you have a suitable container and a place to store it, you can always pickle cucumbers, cabbage or other vegetables.

Canning cucumbers for the winter includes several important steps that relate to the preparation of the vegetables themselves, as well as the jars in which they will be stored. The preparatory stages cannot be ignored, since the duration of storage of the workpieces will depend on this.

Preparing cucumbers and jars

At first glance, it seems that absolutely any cucumber can be rolled into a jar. This is partly true, but the result of such canning may not be at all what you expected.

Note: Only special varieties with large pimples and black thorns are suitable for pickling and canning. Small cucumbers with small white pimples are only suitable for fresh consumption.

If you have a very large harvest of salad cucumbers, you can still make a preparation from them, but it is important to keep in mind that they are only suitable for canning in the form of salads with other vegetables. In addition to the variety, it is important to choose the right cucumber of optimal ripeness. Overripe fruits with a yellowish or brown tint are not suitable for winter harvesting, since their skin is too hard and the pulp is loose. But you shouldn’t throw away such cucumbers either: they can be peeled, grated and used as a base for making brine.

Medium-sized cucumbers, from 7 to 9 cm in length, are considered suitable for canning. It makes no sense to harvest smaller fruits for the winter, since they have not yet acquired their characteristic taste and aroma. The only exceptions may be pickles and gherkins, which can be preserved very small (Figure 4).

Figure 4. Vegetable preparation steps

There are other preparation nuances that will help you make delicious winter preparations from cucumbers:

The washing up: All fruits must be washed carefully. To do this, it is better to use a soft cloth or sponge, but not a brush, as it can damage the delicate skin of the vegetables.
Soak: After washing, the cucumbers must be soaked in cold water. For a harvest harvested from your own garden, 2-3 hours will be enough, and for purchased cucumbers, the soaking time is 7-8 hours, but if you have the opportunity, you can leave the vegetables in cold water overnight. Soaking is necessary so that the fruits absorb as much moisture as possible, and during storage, voids do not form in their pulp. Thanks to this, the cucumbers will be juicy and crispy.
Preparing containers: in the past, cucumbers were salted and preserved in large barrels and three-liter jars. But such containers are only relevant for large families. If your family consists of only three people, a liter or half-liter jar will be enough.

In addition, you need to prepare spices in advance that will give the preparation a special taste and aroma. In this sense, the modern market provides wide scope for imagination, but many prefer to use old proven recipes, adding currant, cherry, horseradish or oak leaves, pieces of horseradish root, garlic, mint and mustard to jars of cucumbers.

Sterilization of jars is a mandatory step in canning cucumbers. The fact is that it is not customary to sterilize these vegetables together with brine, since in this case the cucumbers will simply be cooked and will not be juicy and crispy.

To properly prepare the jars, you first need to rinse them. For this purpose, it is better to use ordinary soda rather than chemical dishwashing detergents. It perfectly removes dust and small dirt without leaving a chemical film on the surface of the glass. The jar is simply rubbed with soda, then rinsed with warm water and dried. Next, the containers need to be sterilized. To do this, you can use any convenient method: heat the jars over hot steam from a pan or kettle, or heat them in the microwave for 10-15 minutes (Figure 5).

Figure 5. Methods for sterilizing jars

If you are baking a lot of items, you can use a regular oven. You need to put the jars in it and only then turn on the oven. The temperature inside will rise gradually, so the glass will not burst due to temperature changes. The duration of sterilization in the oven should be 20-25 minutes. During this time, you can boil the lids in a separate pan, which also require sterilization.

How to roll cucumbers in jars for the winter

You can preserve cucumbers in jars using hot or cold methods. To do this you will need salt, water and your favorite spices. If vinegar is used, salting can only be done using a hot method.

Note: It is better to use only ordinary rock salt without impurities. Only it gives vegetables a bright taste. As a rule, you will need a little more than 2 tablespoons of salt per liter of brine.

If you use the hot method, dissolve salt in water, add oak and currant leaves, as well as several dill umbrellas and pieces of horseradish root. The brine should be brought to a boil and allowed to simmer for several minutes. After this, you need to pour the prepared liquid over the cucumbers, placed in jars and leave them unrolled for a week, leaving them in a dark place at room temperature. The remaining brine also needs to be saved. After a week, when part of the brine has evaporated, the missing amount of liquid must be filled in and the jars hermetically sealed.

Cucumbers prepared for the winter in a cold way can only be stored in the refrigerator or cool cellar. To make this preparation, you need to place washed and prepared cucumbers in jars and add your favorite spices to them. Salt is simply mixed with cold water and the resulting mixture is poured into jars of vegetables. Next, the containers need to be hermetically sealed with plastic lids, preheated in hot water. The jars with the preparations should be placed in a dark, cool place: the vegetables will be ready for use in a month, but it is better to let them stand until winter.

Canned crispy cucumbers

The main purpose of canning cucumbers for the winter is to keep the vegetables crunchy, giving them a rich spicy taste and aroma.

To make this preparation for the winter, you will need small cucumbers intended for canning, three cloves of garlic, one medium-sized carrot, several branches of dill and parsley umbrellas. Also prepare spices: 5 black peppercorns, two cloves, three allspice peas, several currant and laurel leaves (Figure 6).

Separately, it is necessary to prepare the components of the marinade. Its quantity will depend on the volume of cucumbers. On average, a liter of water requires a heaping tablespoon of salt, two tablespoons of sugar and less than a teaspoon of vinegar essence (70%).

Crispy pickled cucumbers are prepared as follows:

Cucumbers need to be carefully washed and soaked in cold water for several hours so that their pulp absorbs moisture.
Jars must be washed and sterilized in a convenient way. After this, you need to arrange all the leaves and spices in containers. Garlic is laid out with peeled cloves, and peeled carrots are laid out in small cubes.
Each jar is tightly filled with cucumbers, adding garlic and carrots (one carrot and three cloves of garlic will be enough for one container).
Bring clean water without salt, sugar and vinegar to a boil and pour the boiling liquid over the cucumbers. Jars with boiling water and vegetables should stand for 10 minutes, after which the water should be drained and the procedure repeated.
The third time, the water should be boiled with the marinade components, but the vinegar essence should be added at the very end. When the mixture boils, pour it over the cucumbers and immediately roll up the jars with lids.

Figure 6. Marinating crispy cucumbers

After this, the containers need to be turned upside down so that all the vegetables are evenly soaked in the marinade. The jars should be wrapped in a blanket and left in this position for a day. During this time, the containers will cool down and they can be hidden in the pantry.

Preserving cucumbers without sterilization

Not all housewives like to sterilize winter preparations, because this process requires a lot of time and effort, and during the sterilization process the house becomes too hot. Fortunately, cucumbers are one of those vegetables that can be easily rolled into jars without the tedious process of sterilization (Figure 7).

The recipe for canned cucumbers without sterilization is very simple. Its main secret is the right marinade. For a liter of water you will need 2 tablespoons of salt, a tablespoon of sugar and 2 tablespoons of regular table nine percent vinegar.

Pickling cucumbers without sterilization is carried out as follows:

Soak clean cucumbers in cold water for 2-3 hours, and then rinse again with running water.
Place spices at the bottom of clean, sterilized jars. For a liter container you will need up to 5 grains of black pepper, 2 cloves of garlic, an umbrella of dill, several sprigs of dill. You can also add a few basil leaves.
We fill each jar with cucumbers, placing them close to each other.
Next, he begins to prepare the brine. Add salt and sugar to the water, bring to a boil and boil for two minutes. While the brine is hot, pour it over the cucumbers in the jars.
Cover the jars with lids, wrap them up and leave for 10 minutes.
After this, you need to drain the brine into one container, bring to a boil again and boil for 3-4 minutes. After this, turn off the heat, add vinegar to the marinade and fill the jars with cucumbers with the resulting mixture.

Figure 7. Canning vegetables without sterilization

After this, the containers need to be rolled up with lids, turned upside down and wrapped. When the pieces have cooled, they can be transferred to the pantry for storage. Despite the fact that this recipe does not include sterilization, these cucumbers store just fine.

Preserving cucumbers: spicy recipes for the winter

Many housewives like to preserve not ordinary cucumbers, but savory vegetables, which will be an excellent addition to dishes. To add spiciness to the preparations, you can use garlic or hot pepper, but there are also more modern recipes, the component of which is chili ketchup.

Cucumbers preserved with this ketchup have a pronounced pungency and serve as an excellent winter snack. Despite the fact that the vegetables undergo heat treatment, they remain crispy, and ketchup gives them an original taste and aroma.

Cucumbers with chili ketchup

Preserving cucumbers with chili ketchup is easy. Having tried this preparation just once, you will make such preparations every year, since the prepared vegetables really have an unusual taste (Figure 8).

Note: It is better to preserve such cucumbers in liter jars. This way you will be sure that the container will accommodate vegetables of any size. In addition, it is better to cut the cucumbers into 4 parts. This way they will soak up the hot sauce much better, but will still remain crispy.

For one liter jar you will need the cucumbers themselves, one or two bay leaves, several black peppercorns and garlic. The ingredients of the marinade are Chili ketchup (300 grams), water (1 liter), vinegar 9% (300 ml), salt (1.5 tablespoons) and sugar (200 grams).

First of all, you need to pour cold water over the cucumbers and leave for 30 minutes. After this, the vegetables need to be washed and the ends cut off. We fill the sterilized jars with spices, putting 2 cloves of garlic, 5 peppercorns and a bay leaf in each. After this, lay out the cucumbers. If you are canning small vegetables, you can lay them out whole. If the fruits are large enough, it is better to cut them lengthwise into four parts.

Next, we begin preparing the marinade. All its ingredients must be mixed in one pan, mixed thoroughly and brought to a boil. It is important that the number of components given above is designed for 3 liter jars. If you are canning more vegetables, then the amount of marinade should be larger. When the marinade is ready, it is poured into jars, cover the containers with lids and set to sterilize. For a liter jar, the sterilization time is 10 minutes, but if you use larger containers, the sterilization time should be longer.

Figure 8. Winter preparation with chili ketchup

After this, you just need to hermetically seal the jars with lids, turn them upside down and let them cool at room temperature without wrapping them.

Pickling cucumbers for the winter

The pickling process is significantly different from canning or pickling. In the case of pickling, the preservation of vegetables occurs due to the processes of natural fermentation and the release of lactic acid, while when pickling, the preservation of vegetables is ensured by hot water and acetic acid (Figure 9).

Preparing pickles for the winter is very simple. You need to rinse the cucumbers in advance and fill them with cold water. In the meantime, prepare and sterilize the jars. For this, it is better to take three-liter containers: even after opening, cucumbers in jars can be stored in the refrigerator for quite a long time.

The procedure for pickling cucumbers for the winter will be as follows:

We tightly pack cucumbers and favorite spices into prepared jars (black and allspice, bay leaves, dill umbrellas, currant, cherry and oak leaves).
Prepare the brine: to do this, you need to dissolve the salt in cold water. On average, per liter of liquid you will need three level tablespoons of salt. The amount of marinade is determined individually, depending on the number of jars.
The resulting liquid is poured into the jars and covered with plastic lids.
The jars are left at room temperature so that fermentation processes begin inside the containers. Since the brine will flow out of the jars during the process, you need to place a large basin or tray under them in advance.
After three days, the jars are topped up with brine so that the liquid reaches the top of the neck. After this, the jars should be wiped with a clean cloth, covered tightly with lids and stored in a cellar or other dry, dark and cool place.

Figure 9. Options for pickling cucumbers

It is necessary to close pickles only with nylon lids, since tin ones do not allow enough air inside, and the fermentation processes that actively occur in jars can tear off such a lid.

A simple recipe for delicious crispy cucumbers for the winter is presented by the author of the video.

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 quantities.

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

place the jars upside down over a pan of boiling water using a special lid with holes,
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

bay leaf - 2 pieces,

allspice - 4 peas,

garlic - 2-4 cloves,

black pepper - 6 peas,

salt - 1 tablespoon,

sugar - 2 tablespoons,

vinegar 9% - 70-80 g (7-8 tablespoons).

Preparation:

The preparation of these pickled cucumbers is quite standard, with the exception of the marinade. Therefore, for 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!

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