Pickled cucumbers for the winter in liter jars can be called the most popular product for canning. They gained their fame thanks to their excellent taste. Many canned vegetables for the winter and cucumbers are on the list of priority preparations, such as or.
We have collected especially for our readers the best recipes on how to pickle cucumbers so that they are crispy.

This recipe uses vinegar to preserve the product; it has excellent qualities that allow the product to be stored for a long time. Having prepared such a preparation for the winter, you don’t have to worry about its taste and quality. Vinegar kills all germs and bacteria on the ingredients, preventing them from multiplying and spoiling the product.
The taste of cucumbers prepared according to this recipe can be called classic; they do not have any foreign smell or taste. The sweet and sour vegetable will become a favorite appetizer for all main courses. There is nothing complicated or special in the preparation, which is also important.

Ingredients:

• Fresh cucumber – 600-700 g;
• Peppercorns – 5 pcs.;
• Laurel – 2 pcs.;
• Garlic – 2 cloves;
• Onions – 1-2 pcs.;
• Vinegar 6% - 3 tbsp. spoons;
• Parsley, dill, cloves;
• Water – 1 – 1.5 liters;
• Granulated sugar – 4 tbsp. spoons;
• Salt - 2 tbsp. spoons.

The most delicious pickled cucumbers for the winter recipes:

1. Prepare and wash the cucumbers thoroughly and cut off their ends. For preservation, it is better to choose small cucumbers; they will turn out crispy and hard.
2. Prepare jars with a capacity of 3 liters. Canning almost always requires sterility. The jars must be sterilized first. Thoroughly washed jars should be held briefly over steam and then heated in the oven, neck down. The lids should also be washed well.
3. Prepare all vegetables and spices. Peel the peel and rinse along with the herbs and seasonings.
4. First of all, onions, garlic, herbs, and spices are placed in the jar. Then you need to carefully distribute the cucumbers. It is more convenient to place the cucumbers while standing, then more of them will fit in the jar.
5. After all the vegetables and seasonings have been placed, pour in clean, undiluted vinegar.
6. Pour water into a container and add sugar and salt. Stir the brine until the ingredients are completely dissolved and boil for 1 minute. It is better to boil this liquid longer, about 15 minutes.
7. Pour more boiling brine over the cucumbers.
8. Place lids on the neck of the jars. Pour hot water into a basin and lower the jars into it. Turn on the stove and keep the basin with jars on it for 9-10 minutes.
9. Then turn off the gas and remove the cans one by one and seal them hermetically with a special machine. After everything is preserved, turn the hot jars upside down, wrap them up and leave them in this position until they cool completely.

This is not to say that an activity such as canning is very simple, but the result will please the whole family. This cucumber recipe will allow you to fully enjoy the pickled product.

Crispy pickled cucumbers for the winter without sterilization

Is it possible to simplify such a troublesome task as canning cucumbers? Of course you can. Today there are many recipes that allow you to get delicious pickled cucumbers without unnecessary hassle.

Ingredients:

• Cucumbers – 1 - 1.5 kg;
• Garlic – 4-5 cloves;
• Leaf horseradish – 1 pc.;
• Dill – 2 umbrellas with seeds;
• Black pepper peas – 8-9 pcs.;
• Hot red pepper – 1/2 small pod;
• Vinegar essence – 1 tsp. spoon;
• Salt – 70g;
• Granulated sugar – 100g.

Crispy pickled cucumbers for the winter in jars:

1. Select fruits of small and medium size, regular shape, and first leave them in cold water for a couple of hours. Wash each cucumber thoroughly.
2. Peel the garlic and rinse it, do the same with seasonings and herbs.
3. Sterilize 3 liter jars. Wash the lids.
4. Place the cucumbers in a colander and pour boiling water over them well. Immediately after this you need to put the cucumbers in a jar. As you lay, sprinkle with spices, add sugar and salt.
5. Pour boiling water into a jar of cucumbers and keep the cucumbers in the pot until the bulk ingredients are completely dissolved in the container.
6. Next, you need to drain the liquid from the jar of cucumbers and re-boil it, adding bulk ingredients. While boiling, pour the brine into the cucumbers again, then add vinegar.
7. Then immediately cover the jars with lids and quickly preserve.
8. Place the jar on the lid and wrap it well. Once completely cooled, you can turn the cucumbers over.

The taste of these cucumbers will please everyone. Adding horseradish leaves will give this product a pleasant smell and crunchiness. Many people prefer to put additional spices in pickled cucumbers, which will not spoil the taste at all. Cloves, tarragon, parsley and other seasonings can be added to the cucumber pickling recipe. The main thing is that the smell and taste of these spices appeal to all family members.

Pickled cucumbers recipe for the winter crispy sweet

Among the large number of recipes for pickling cucumbers, you can choose this one. Using aspirin in the preparation method for this recipe will allow you to store jars of cucumbers in a warm room. Not every home has a cellar or other cold room. Pickled cucumbers using aspirin will allow you not to worry about the quality of the product for a long time.

Ingredients:

• Cucumbers – 1.5 kg;
• Granulated sugar - 2 tbsp. spoons;
• Salt - 3 tbsp. spoons;
• Laurel leaf – 3 pcs.;
• Black peppercorns – 8-9 pcs.;
• Aspirin – 3 tablets;
• Leaf horseradish – 2 pcs.

Recipes for pickling cucumbers in jars for the winter:

1. Sort through all the fruits, even and small ones, pour cold water for 5 hours, after this time, take them out and cut off the ends on both sides.
2. Sterilize the jars and put all the seasonings and herbs in them, leaving one umbrella of dill.
3. Place cucumbers in jars while standing. Add 1 remaining dill sprig on top.
4. Pour boiling water into the filled container. Do not touch the jars of cucumbers for 8 minutes to completely sterilize the product.
5. Drain the liquid and boil it again. Pour over the cucumbers again and leave for 8 minutes.
6. Drain the jar and boil it again, adding all the remaining ingredients. After all the bulk components of the marinade are completely dissolved, pour it into a jar with cucumbers.
7. Preserve the jars.
8. Place the prepared containers with cucumbers in a bowl of hot water and turn on the stove. Keep the jars in water for 10 minutes.
9. Turn the jars upside down on the lid and wrap them well with a warm blanket. Do not touch them until they have cooled completely.

The taste of cucumbers prepared using aspirin is no worse than others. Many people worry that adding pills can be dangerous, but this is completely untrue. Aspirin will not cause any harm if you use the product in moderation.

How to pickle cucumbers in jars for the winter

Of all the ways to preserve cucumbers, this one can be called the best. Citric acid used in the preparation of this product is considered the least safe. Children love pickled cucumbers, and I want to find the best canning recipe for them. Cucumbers with citric acid can be given to children without fear, which cannot be said about vinegar and aspirin.

Ingredients:

• Cucumbers – 1.5 kg;
• Garlic – 3 cloves;
• Leaf horseradish – 2 pcs.;
• Laurel – 2 pcs.;
• Dill – 2 umbrellas;
• Salt - 2 tbsp. spoons;
• Granulated sugar – 5 tbsp. spoon;
• Citric acid – 1.5 teaspoons.

Crispy pickling cucumbers for the winter recipes:

1. Place the cucumbers in a large bowl and cover with cold water for 5-6 hours. Then wash them with a brush and cut off the ends on both sides.
2. Place all the greens on the bottom of a 3-liter container, and add cucumbers.
3. Bring water to a boil and pour it over the cucumbers, do not touch them for 8-9 minutes. Next, you need to drain the water from the jar; it will no longer be needed. Bring new water to a boil and pour it over the cucumbers. Leave the jar for 8-9 minutes
4. Drain the liquid from the jar into the prepared container and return to the heat until it boils completely. Add all the remaining ingredients to it. Boil the resulting brine well.
5. Pour hot brine into cucumbers and preserve them.
6. Turn the jars upside down and wrap them in a warm blanket. Until the jars have cooled completely, do not turn them over or open them. You can include green leaves of various plants in the recipe for any pickling.

The taste of these cucumbers is sweet and sour. It is impossible to distinguish in what brine they were prepared, vinegar, aspirin or citric acid, by appearance and taste. There are no contraindications for eating such cucumbers. In addition, such pickled cucumbers can also be kept warm without worrying about them becoming cloudy and spoiling.

Pickled crispy cucumbers recipe is the most delicious

Those who have absolutely no time can use this recipe for canning cucumbers. The taste of this product is sharp and sweet and will be enjoyed by family and guests. These cucumbers are ideal for a snack and will fly away instantly.

Ingredients for 1 liter:

• Cucumbers – 0.5-0.6 kg;
• Granulated sugar - 0.5 cups;
• Water – 1 liter;
• Vinegar 9% - 0.5 cups;
• Salt – 1 tbsp. spoon;
• Laurel – 1 pc.;
• Horseradish - Half a leaf;
• Black peppercorns – 4-5 pcs.;
• Garlic – 2 cloves;
• Dill umbrella – 1 pc.

Pickling cucumbers in liter jars

1. Wash the prepared 1 liter jars thoroughly, using soda. Pre-sterilization of the container before preservation is not required.
2. Wash the cucumbers and trim the ends.
3. Place a pan on the stove and pour water into it, measuring in liters. When the water boils, put the cucumbers in it and boil them a little.
4. Place all spices in empty jars. Chop the garlic and add to the spices.
5. When the cucumbers have changed color, you need to put them in jars. It is impossible to catch them from the pan with your hands; you need to take a fork.
6. Add the bulk ingredients to the remaining water from the cucumbers and boil the resulting brine.
7. Pour vinegar into jars of cucumbers and fill them completely with brine.
8. Preserve the workpiece and place it on the lid. Wrap all jars in a warm blanket and leave until completely cool.

In order for cucumbers to turn out tasty and to be stored for a long time, it is not necessary to look for the perfect recipe. Compliance with all sterility conditions and technically correct actions will ensure excellent results.
Now it is possible to use screw-on lids for preservation, then the pickling process becomes much easier, because you don’t need to roll up the lids with special machines for a long time.
It is important to remember that when choosing fruits for canning, it is better to choose small cucumbers, about 10-12 cm, they will be the crispiest and most delicious. Bon appetit!

There are a huge number of ways to preserve cucumbers. We can safely say that every housewife prepares cucumbers for the winter, carefully choosing and saving the best recipes to get crispy, canned and pickled cucumbers. It’s good to make these preparations immediately in three-liter jars, so that there is enough of this delicious food for the whole family.

What feast is complete without cucumbers? Salted, lightly salted, pickled, pickled? Even in summer, fresh and lightly salted cucumbers stand side by side on the everyday and holiday tables; they also go side by side in various salads. And in winter, cucumbers are the most popular product, adding variety to the diet, as well as pickled mushrooms.

Canning cucumbers is a responsible and serious process. First, you need to choose the size of the cucumbers: small ones are suitable for pickling, medium ones for pickling, large ones for salads. For canning for the winter, you should take homemade cucumbers, picked on the day of sale, “vigorous” and undamaged.

Secondly, the quality of water used for preserving cucumbers is of great importance.

Thirdly, you need to choose the right jar size: liter jars are suitable for pickling finger cucumbers for the winter, three-liter jars are suitable for pickling medium ones, and half-liter jars are suitable for vegetable salads with cucumbers.

The cook always has his own carefully kept recipe for preserving cucumbers, which he uses. But at the same time, new, unusual ways of twisting cucumbers are of genuine interest.

Pickling cucumbers: simple and tasteful, the best recipe

This is the easiest recipe for lovers of crispy pickles. Required ingredients:

• horseradish leaf;
• a couple of peas of each pepper (black, allspice);
• medium cucumbers;
• ripe dill;
• garlic (lovers of canned garlic are recommended to add more);
• water (well, spring);
• cherry, nut, currant leaves;
• salt (about a tablespoon per liter of water).

Salting method:

1. Soak the cucumbers in water and leave them in a cool place if possible (some housewives do this procedure in the bathroom).
2. Place leaves in jars, add pepper and garlic.
3. Wash the cucumbers, cut off the “butts”, put them in a container.
4. To fill with water.
5. Add salt.
6. Cover the jar.

At 20°C and above, already on the second day the brine will begin to ferment and foam. This marks the beginning of the brining process. Usually cucumbers are kept this way for about 3-4 days. Afterwards, pour the brine into the pan, add water (as much as has evaporated) and boil for a couple of minutes. Remove cucumbers and greens and wash. Wash and sterilize jars. Put everything back, pour boiling salt solution, and seal. Turn over and leave under the blanket.

The cucumbers according to this best recipe are simply delicious: crispy, distinctly salty, ideal for salads, including the famous Russian salad - “Olivier”.

Pickled cucumbers: like from a barrel

Cucumbers fermented in wooden or ceramic barrels will be vigorous and crispy. Required ingredients:

• ripe dill;
• cucumbers;
• sugar - teaspoon;
• grape leaves;
• coarse salt (rock) - about 50 g;
• 5 peppercorns;
• citric acid - a little bit.

Preparation:

1. First, standard procedures: soak the cucumbers in cool water.
2. Wash the greens and put them in jars.
3. Wash the cucumbers and arrange them.
4. Add pepper.
5. Prepare the brine.
6. Pour brine over the cucumbers and leave them in a room (kitchen, balcony) with a temperature of about 18-20°C for fermentation.
7. When foam appears, remove and add water.
8. After 10-12 days, the pickled cucumbers, simply delicious, are ready.
9. Store in the refrigerator (basement) until winter, if, of course, you can protect this delicacy from your family.

Lightly salted cucumbers

Lightly salted cucumbers have a distinctive flavor and are equally good in salads, summer and winter.

Ingredients:

• red hot pepper;
• nut, cherry, currant leaves;
• bay leaf, horseradish;
• cucumbers;
• ripe dill;
• water – 3 l;
• garlic;
• black pepper (peas);
• salt – 200 g.

Note: This recipe calls for 1 cup salt. Follow the recipe exactly and don’t be afraid, the cucumbers will turn out really lightly salted.

Leave the cucumbers in cool water, wash, trim off the “butts”. Steam three-liter jars and boil the lids to screw them on. Arrange the peppercorns, leaves and garlic, throw a small piece of hot pepper into each jar. Place the cucumbers tightly into the jars. Prepare a salty solution, boil it, pour over the cucumbers. Leave the jars for a couple of days to salt. Then drain the brine and pour boiling water without additives into the jars. Seal the jars, turn them over, and cool.

Pickled cucumbers: “ministerial”

Pickled cucumbers have a slightly different taste than pickled ones. They can be sour, sweet, or spicy. As a rule, when pickling cucumbers, vinegar is present in almost all recipes; it serves as the main preservative.

Ingredients per liter jar:

• cucumbers – 500 g;
• water – 2 glasses;
• sugar – 50 g;
• vinegar – 20 ml;
• salt – 25 g;
• garlic - half a head;
• horseradish;
• dill (umbrella);
• cherry leaf;
• currant leaf;
• carrots - a couple of pieces;
• lemon (optional, 1 slice).

To prepare crispy pickled cucumbers you need:

1. Wash the cucumbers, soak in cool water, trim the ends.
2. Place herbs, seasonings, and cucumbers in prepared liter jars.
3. Add carrots and lemon to the cucumbers.
4. Add salt, vinegar, sugar.
5. Pour boiling water over it.
6. Sterilize for 7 minutes.
7. Seal, cool and store.

Pickled cucumbers in oil

Cucumbers preserved this way turn out tender, with an alluring aftertaste. You can eat a whole liter jar of this deliciousness and not even notice!

To preserve cucumbers using this method you need to take:

• cucumbers (small) – 3 kg;
• parsley;
• vegetable oil – 200 ml;
• vinegar (9%) – 200 ml;
• salt – 70-80 g;
• sugar – 200 g;
• ground pepper (for those who like it spicy) – 3 g;
• head of garlic

Cucumbers must be washed, trimmed off the ends, and placed in a container. Put finely chopped parsley there, pour in sunflower oil, vinegar, salt, pepper, add sugar. Shake the pan with the contents so that all ingredients are thoroughly mixed. Let the cucumbers sit in the marinade for several hours (4 to 6). During this time, the cucumbers will marinate. Place the prepared products in jars, pour the resulting mixture of cucumber juice, oil, vinegar, and sterilize for 15-20 minutes. Seal the jars, place them under a blanket or blanket, and after cooling, store them.

Pickled cucumbers "ladies"

Cucumbers preserved using this method turn out sweetish. This recipe is for people who are not afraid to experiment and are constantly trying something new.

Ingredients required for preparation:

• cucumbers (small or medium) – 0.6 kg;
• onion (small) – 4-5 heads;
• garlic - half a head;
• vegetable oil (sunflower) – ½ cup;
• vinegar (preferably apple) – a tablespoon;
• sugar – 30 g;
• salt – 10 g;
• a mixture of peppers (if available black, allspice, red) - to taste;
• fennel – 3 g;
• dill (umbrella or 3 g dried);
• mustard (grains) – 3 g.

To make the cucumbers crispy and for the family to express their admiration by saying, “Simply delicious!”, you need to soak them in cool water and put them in the refrigerator overnight (or for several hours). Then, wash the cucumbers, trim the ends, and put them in a saucepan. Add peeled and chopped onions, add salt and sugar. Pour in sunflower oil, apple cider vinegar, add all the spices, mix everything so that the cucumbers are completely covered with the marinade and leave them to absorb the spices for a couple of hours.

During this time, the amount of liquid in the pan will increase as the cucumbers release their juice. Place the container on the stove and heat the cucumbers until they begin to change color. Immediately place the cucumbers prepared for canning into steamed jars and pour in the marinade. Cover with a lid and sterilize on the stove or in the oven for about 15-20 minutes (for liter jars). After this, seal it, put it in a warm place and let it cool slowly under a blanket. Onions, sugar, and fennel give cucumbers a unique hot summer flavor.

There are many recipes for canning cucumbers for the winter. Pickled, pickled, pickled, always crispy(!), cucumbers can easily be called one of the national dishes of the Slavs. Canned cucumber-based salads are also popular. And if you want to make some unusual preparation for your family, experiment, for example, with pickling green beans or even white currants.

How to prepare pickled cucumbers: video

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

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

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

Crispy pickled cucumbers for the winter (dry sterilization)

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

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

Pickled cucumbers for the winter in Polish

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

Winter cucumber salad “Lady fingers”

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

Cucumbers with cherries

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

Cucumbers for the winter with vodka

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

Cucumbers in their own juice for the winter without sterilization

Cucumbers with honey for the winter

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

Crispy cucumbers for the winter with peppers and carrots

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

The famous “Latgale” cucumber salad for the winter

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

“Nezhinskie” cucumbers (recipe for a liter jar)

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

Pickled cucumbers for the winter: a preservation classic!

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

Cucumber lecho for the winter

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

Lightly salted cucumbers for the winter

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

Cucumber salad for the winter in Georgian style

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

Cucumbers for the winter with currants

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

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

It will soon be time to can cucumbers again! Therefore, it’s time to stock up on interesting recipes. I don’t know if a good housewife can do without canned cucumbers, because it’s so tasty and convenient to always have a few jars of cucumbers on hand...
I suggest you preserve cucumbers this year not only according to your favorite recipe, but also choose something new from the 15 original recipes for preparing cucumbers for the winter. The variety of flavors of cucumbers will especially delight you on cold winter evenings and holiday dinners.

1. Canned cucumbers with red currants
2. Cucumbers in spicy tomato sauce
3. Cucumbers with apples (marinated and lightly salted).
4. Pickles for the winter.
5. Pickled cucumbers with gooseberries
6. Pickles for the winter.
7. Pickled cucumbers, sterilized without vinegar
8. Pickling cucumbers in jars is the simplest and most delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and tasty recipe)
10. Secret recipe for awesome cucumbers “You will lick your fingers”
11. Marinated cucumber salad
12. Lightly salted cucumbers with vodka
13. Lightly salted cucumbers “Spicy”
14. Summer salad for the winter
15. Assorted marinated

1. Canned cucumbers with red currants
Ingredients:
Cucumbers – 600 grams
Garlic - 2 cloves
Onion - 1 piece
Red currants - 1.5 cups
Black peppercorns - 3 pieces
Cloves - 3 pieces
Water - 1 liter
Sugar - 1 tbsp.
Salt - 2.5 tbsp.

Preparation:
Wash the cucumbers. Place spices at the bottom of the jar. Place the cucumbers vertically in jars. We clean the currants (0.5 cups) from the branches, sort them and wash them. Distribute the berries between the cucumbers. Pour hot brine over the cucumbers, immediately cover with lids and sterilize for 8-10 minutes. Next we roll up the cans and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currants (1 cup).

2. Cucumbers in spicy tomato sauce
Ingredients:
Garlic - 180 g
Tomato paste - 150 g (3 full tablespoons)
Sunflower oil - 250 ml
Sugar - 150 g
Salt - 2-3 tbsp.
Vinegar 6% – 150 ml
Hot paprika - 1 tsp.
Ground black pepper - 1 tbsp.

Preparation:
Wash the cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.
Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only lengthwise. Press the garlic through a press. Add all ingredients except vinegar. Place on moderate heat. After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet. Let the cucumbers simmer for another 15 minutes. Add vinegar. The total simmering time is 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. Place the cucumbers in prepared sterilized 0.5-liter jars. Pour in the sauce and sterilize for 25-30 minutes. Close the jars and turn them over until they cool completely.

3. Cucumbers with apples (marinated and lightly salted)
Ingredients:
For a 3 liter jar:
apples (sour) - 1-2 pieces
garlic - 3-4 cloves
dill - 1 umbrella
cherry and currant leaves - to taste
allspice peas - 12 pieces
cloves - 12 pieces
bay leaf - 4 pieces sugar 5 tsp.
salt - 4 tsp.
vinegar 9% - 2 tsp.
cucumbers - 1.5 - 2 kg.

Preparation:
Cut the garlic into slices, wash the greens. Place washed cucumbers in clean jars, alternating
their spices and apple slices (do not peel). Fill the jar with boiling water and let it sit
20 minutes. and pour into a saucepan.
Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10
min., pour the brine back into the pan. Boil. At this time, pour 2 partial teaspoons into the jar
spoons of vinegar, pour boiling syrup and roll up the boiled lids. Banks
turn over and wrap until cool. Cucumbers are stored at room temperature or in
cool place.

Quick pickled cucumbers
Place cucumbers with spices and apple slices in a deep container. In hot water (per 1 liter) dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cooled, then put in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter
Ingredients for a 1 liter jar:
Cucumbers - how much will it take?
Dill umbrella - 1 piece
Horseradish leaf - 1 piece
Garlic - 5-6 cloves
Hot pepper - 3-4 rings
Bell pepper - 2 rings
Currant leaves - - 2 pieces
Coarse salt - 20 g
Acetylselicylic acid (crushed) - 1.5 tablets.

Preparation:
Pour cold water over the cucumbers and leave for 4-6 hours. Prepare the jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. Place a horseradish leaf, a sprig of dill, and currant leaves at the bottom of the jar. Fill the jar tightly with cucumbers. Add the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain the water into the pan. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into the jars. Pour boiling cucumber water over the cucumbers, one jar at a time. To the top. Close the jar immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and place in a pre-prepared “warmth”. Leave the pickled cucumbers for a day.

5. Pickled cucumbers with gooseberries
Ingredients
For 6 liter jars:
Small cucumbers - 4 kg
Gooseberries - 0.5 kg
Garlic - 1 head
Cherry leaf - 10 pieces
Currant leaf - 5 pieces
Large horseradish leaf - 1 piece
Dill - 1 stem with an umbrella
Black pepper - 10 peas
Carnation - 10 flowers
Small horseradish root - 1 piece
Spring water - 3.5 liters.

For the marinade (per 1 liter of water):
Salt - 2 tbsp. l.
Sugar - 3 tbsp. l.,
Vinegar 9% - 80 g.

Preparation:
Wash the cucumbers thoroughly. Pour cold water over the cucumbers for 3-4 hours. Wash the greens and dry with napkins. Chop finely. Peel the garlic and horseradish root and also finely chop. Place everything in a bowl and mix well. Cut off the “butts” of the cucumbers. Sterilize jars. Place a tablespoon of mixture of herbs, garlic and horseradish in each jar. Place the cucumbers tightly, sprinkle a handful of washed gooseberries on top. Boil water, pour in cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, and vinegar to the water drained from the cucumbers. Cook the marinade over low heat for 10-13 minutes. Fill the jars with marinade to the top,
so that even a little flows out. Boil the lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers over and keep them under the blanket for another two days.

6. Pickles for the winter
Ingredients:
For a 3 liter jar:
Cucumbers - 2 kg
Dill (umbrellas) - 3-4 pieces
Bay leaf - 2-3 pieces
Garlic - 2-3 cloves
Horseradish root - 1 piece
Horseradish leaves - 2 pieces
Cherry leaves - 1-2 pieces
or oak leaves (optional) - 1-2 pieces
Celery, parsley and tarragon - 3 sprigs each
Capsicum and bell pepper (optional) - 1 piece each
Black peppercorns - 5 pieces.

For brine per 1 liter of water:
Salt - 80 g.

Preparation:
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After this, rinse the cucumbers with clean water, wash the greens and put everything in a prepared jar. Place layers of spices, cucumbers, spices and cucumbers on the bottom of the jar, place dill on top. Prepare brine (dissolve salt in cold water), pour brine over cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After this, when a white foam appears on the surface, drain the brine, boil well and pour it back over the cucumbers in the jar. Immediately cover with the prepared lid and roll up. Turn the jar upside down on the lid, wrap it thoroughly (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar
Ingredients:
Cucumbers - 1 kg
horseradish root - 50 g
garlic - 1-3 cloves
bay leaf - 1-2 pieces
oak leaves - 1 piece
cherry leaves - 1 piece
black currant leaves - 1 piece
mustard (grains) - 1-3 pieces
dill - 30-40 g
dill (seeds) - 2-3 pieces.

For the brine:
Water - 1 l
Salt - 2 tbsp.

Preparation:
The cucumbers are placed in jars, filled with brine, covered with lids and kept for 3-4 days at room temperature (for lactic fermentation). Then the brine is drained from the jars and boiled. Cucumbers are thoroughly washed in cold water. Place them in jars again, adding spices and seasonings for the aroma, density and fragility of the cucumbers. Pour boiling brine into the jars of cucumbers and sterilize at a temperature of 80-90°C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars
Ingredients:
Water - 1 l
Salt - 50 g
Cucumbers - how much will it take?
Spices to taste.

Preparation:
A small amount of cucumbers can be pickled without pasteurization in glass jars. Fresh, preferably the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with a boiling (but it can also be cold - this is a cold way to pickle cucumbers) 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin lids, boiled in water, but not sealed, but placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and sealed using a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.

9. Pickled cucumbers and tomatoes
Ingredients:
For a 3 liter jar:
Cucumbers - how much will it take?
tomatoes - how much will it take?
citric acid - 0.5 tsp.
salt - 70 g
sugar - 1.5 tbsp.
bay leaf - to taste
peppercorns - to taste
onions - 2-3 pcs.
garlic - 3-4 cloves
sweet pepper - 2-3 pcs.
cherry, currant, oak leaves - 3-4 pcs.
amaranth (shiritsa) - 1 sprig.

Preparation:
At the bottom of a dry steamed jar put dill, horseradish, 3-4 leaves of cherry, currant, oak, and a sprig of agaric (to make the cucumbers crunchy). Place cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 liters) over it - be careful not to crack the jar. Immediately roll up, turn upside down and wrap until completely cool.

10. Secret recipe for awesome cucumbers “You’ll lick your fingers”
Ingredients:
Cucumbers – 4 kg
Parsley - 1 bunch
Sunflower oil - 1 cup (200 grams)
Table vinegar 9% - 1 glass
Salt - 80 grams
Sugar - 1 glass
Ground black pepper - 1 dessert spoon
Garlic - 1 head.
4 kg of small cucumbers.

Preparation:
Wash the cucumbers. You can trim the tails and noses slightly. Cut the larger cucumbers lengthwise into 4 pieces. Cut the smaller ones in half lengthwise. Place the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not fill the 100 gram glass to the top on your finger). Pour a glass of sugar and a dessert spoon of ground black pepper into the resulting marinade for cucumbers. Cut the head of garlic into slices and place in a saucepan. We wait 4-6 hours. During this time, the cucumbers will release juice - the pickling will take place in this mixture. We take sterilized 0.5 liter jars and fill them with pieces of cucumbers: place the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with the prepared lids and sterilize for 20-25 minutes. We take it out and roll it up tightly. Place the jars upside down, wrap them in towels until they cool completely.

11. Pickled cucumber salad
Ingredients:
For a 0.5 liter jar:
Cucumbers - how much will it take?
Onions - 2-3 pcs.
Carrots - 1 pc.
Garlic - 1 clove
Dill seeds (dry) - 1 tsp.
Bay leaf - 1-2 pcs.
Allspice - 2 peas.

For the marinade (for 8 0.5 liter jars):
Water - 1.5 liters
Salt - 75 grams,
Sugar - 150 grams
Table vinegar - 1 glass.

Preparation:
0.5 liter jars with lids must first be sterilized. Wash the cucumbers. We peel the onions, 2-3 medium onions and 1 carrot are used for each jar. Cut the cucumbers crosswise into centimeter slices. We also cut the onion into thin rings, and grate the carrots on a coarse grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so on up to the top of the jar we alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 g of salt in it (about 3/4 of a 100-gram glass), 150 g of sugar and finally pour in a glass of table vinegar. Fill the jars with boiling marinade, cover with lids and sterilize for 35 minutes at low boil. We take it out, roll it tightly, you can turn it over, but if you want to maintain a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover the pickled salad and let it cool until the next day.

12. Lightly salted cucumbers with vodka
Ingredients for 1 liter of water:
cucumbers
horseradish leaves
cherry leaves
currant leaves
Bay leaf
dill umbrellas
black peppercorns
vodka - 50 ml vodka
salt - 2 tbsp.

Preparation:
Wash the cucumbers thoroughly and cut off the ends on both sides. Wash all the greens and place them in a saucepan, add peppercorns and place cucumbers on top. Prepare the brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cold brine over the cucumbers, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers “Spicy”
Ingredients:
1 kg small cucumbers
4-5 cloves of garlic
2 hot peppers
large bunch of dill
6 tbsp. coarse salt.

Preparation:
Take young and elastic cucumbers, rinse. Cut off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. Place 2/3 of the total amount of dill and thinly sliced ​​garlic at the bottom of the jar. Then place the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Place salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and pour the resulting salt over the cucumbers again.
solution. Cover the jar with a saucer, on which place a small weight, for example, a small jar of water. Leave the cucumbers at room temperature for 2 days.

14. Summer salad for the winter
Ingredients for a 1 liter jar:
cucumbers
tomatoes
dill, parsley - 3-4 branches
hot pepper - 1 ring
onion - 1 piece
garlic - 1 clove
sweet pepper - 1 piece
allspice - 3-4 pieces
cloves - 2 pieces
bay leaf - 2-3 pieces.

Brine for 2 liters of water:
sugar - 250 g
salt - 30.5 cups
vinegar 9% - 150 g.

Preparation:
In a sterile jar (I have 1 liter), put dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a ring of hot pepper, cut 1 medium-sized onion into rings, cut sweet pepper into strips (I always take pepper because it’s yellow , or orange for a variety of colors), then cut the cucumbers, but not thinly, and tomatoes (it is advisable to take strong, fleshy, well-brown tomatoes so that they do not become limp and turn into mush).
When adding vegetables, compact them a little. Then put allspice, cloves, and bay leaves on top.

Prepare the brine: for 2 liters of water, 0.5 cups of sugar, 3 tablespoons of salt, when it boils, pour 150 g of 9% vinegar and immediately pour the brine into jars (this brine is enough for 4-5 liter jars).
Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll them up.
In winter, when serving, pour the brine into a separate bowl, place the vegetables (without spices) in a salad bowl and pour over vegetable oil to taste.

Canned cucumbers are a great way to preserve summer gifts from the garden for the winter table; besides, crispy cucumbers are a delicious snack and addition to many hot dishes. There are tons of ways to prepare them! We offer you 19 super recipes for preparing cucumbers for the winter.

1. Canned cucumbers with red currants

2:4

Ingredients:

Cucumbers - 600 grams,

Garlic - 2 cloves,

One onion,

Red currants - 1.5 cups,

Black pepper, peas - 3-5 pieces,

Cloves - 3 pieces,

Water - 1 liter

Sugar - 1 tbsp

Salt - 2.5 tablespoons

Preparation: Wash the cucumbers. Place spices at the bottom of the jar. Place the cucumbers vertically in jars. We clean the currants (0.5 cups) from the branches, sort them and wash them. Distribute the berries between the cucumbers. Pour hot brine over the cucumbers, immediately cover with lids and sterilize for 8-10 minutes. Next we roll up the cans and wrap them up.

Brine. Bring the water to a boil, add salt and sugar, add red currants (1 cup).

2. Cucumbers in spicy tomato sauce

3:4

We will need:

Cucumbers - 4.5 kg

Garlic – 180g,

Tomato paste – 150 g (3 full tablespoons),

Sunflower oil – 250 ml,

Sugar – 150 g,

Salt – 3 tablespoons. While working, you can add salt to your taste.

Vinegar 6% - 150 ml,

Hot paprika – 1 tsp,

Black pepper they say – 1 tbsp.

Preparation:

Wash the cucumbers and soak for 1-2 hours in cold water.

Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only lengthwise. Press the garlic through a press. Add all ingredients except vinegar. Place on moderate heat. After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet. Let the cucumbers simmer for another 15 minutes. Add vinegar. The total simmering time is 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. Place the cucumbers in prepared sterilized 0.5-liter jars. Pour in the sauce and sterilize for 25-30 minutes. Close the jars and turn them over until they cool completely.

3:4

3. Cucumbers with apples (marinated and lightly salted)

Products: for a 3-liter jar.

apples (sour) - 1-2 pcs.,

Garlic - 3-4 cloves,

dill - 1 (umbrellas)

cherry and currant leaves - 5-7 pcs.

allspice peas - 12 pcs.,

cloves - 12 pcs.,

bay leaf - 4 pcs.,

sugar - 5 teaspoons

salt - 4 teaspoons

vinegar essence - 2 tsp. (almost)

cucumbers – 1.5 – 2 kg (depending on size)

Cucumbers marinated with apples:

Cut the garlic into slices, wash the greens. Place washed cucumbers in clean jars, interspersing them with spices and apple slices (do not peel the peel). Fill the jar with boiling water and let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, then pour the brine into the pan again. Let's boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, fill it with boiling syrup and roll up the boiled lids. Turn the jars over and wrap them until they cool. Cucumbers are stored at room temperature or in a cool place.

Lightly salted cucumbers (hot method):

Place cucumbers with spices and apple slices in a deep container. In hot water (per 1 liter) dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cooled, then put in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter

Products: For a 1 liter jar:

Cucumbers - how many will it take?

Dill umbrella - 1 pc.,

Horseradish leaf - 1 piece

Garlic - 5-6 cloves,

Hot pepper - 3-4 rings,

Bell pepper - 2 rings,

Currant leaves - 2 pcs.,

Coarse salt - 20 g,

Acetyl (crush) - 1.5 tablets

Preparation:

Pour cold water over the cucumbers and leave for 4-6 hours. Prepare the jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. Place a horseradish leaf, a sprig of dill, and currant leaves at the bottom of the jar. Fill the jar tightly with cucumbers. Add the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain the water into the pan. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into the jars. Pour boiling cucumber water over the cucumbers, one jar at a time. To the top. Close the jar immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and place in a pre-prepared “warmth”. Leave the pickled cucumbers for a day.

5:4

5. Pickled cucumbers with gooseberries

The recipe has been tested several times. There are never misfires. For several years I have been sealing cucumbers according to this recipe - the jars do not explode or become cloudy.

Products: For four liter and three 700-gram jars: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Currant leaf - 5 pcs., Large horseradish leaf - 1 pc., Dill - 1 branch-stem with an umbrella, Black pepper - 10 peas, Cloves - 10 flowers, Small horseradish root - 1 pc., Spring water - 3.5 liters,

For the marinade(per 1 liter of water): Salt - 2 tbsp. l. Sugar - 3 tbsp. l., Vinegar 9% - 80 g

6:4

Wash the cucumbers thoroughly. Pour cold water over the cucumbers for 3-4 hours. Wash the greens and dry with napkins. Chop finely. Peel the garlic and horseradish root and also finely chop. Place everything in a bowl and mix well. Cut off the butts of the cucumbers. Sterilize jars. Place a tablespoon of mixture of herbs, garlic and horseradish in each jar. Place the cucumbers tightly, sprinkle a handful of washed gooseberries on top. Boil water, pour in cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, and vinegar to the water drained from the cucumbers. Cook the marinade over low heat for 10-13 minutes. Fill the jars with marinade to the top so that even a little flows out. Boil the lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers over and keep them under the blanket for another two days.

6. Pickles for the winter

Products: For a 3-liter jar:

Cucumbers – 2 kg,

Dill (umbrellas) – 3-4 pcs.,

Bay leaf – 2-3 pcs.

Garlic – 2-3 cloves,

Horseradish root – 1 pc.,

Horseradish leaves – 2 pcs.,

Cherry leaves – 1-2 pcs.

Or oak leaves (optional) – 1-2 pcs.,

Celery, parsley and tarragon - 3 sprigs each

capsicum and bell pepper (optional) – 1 pc.,

black peppercorns – 5 pcs.

For the brine: for 1 liter of water: Salt - 80 gr.

Preparation:

Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After this, rinse the cucumbers with clean water, wash the greens and put everything in a prepared jar. Place layers of spices, cucumbers, spices and cucumbers on the bottom of the jar, place dill on top. Prepare brine (dissolve salt in cold water), pour brine over cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After this, when a white foam appears on the surface, drain the brine, boil well and pour it back over the cucumbers in the jar. Immediately cover with the prepared lid and roll up. Turn the jar upside down on the lid, wrap it thoroughly (cover with a warm blanket) and leave to cool.

7:4

7. Pickled cucumbers, sterilized without vinegar

A recipe for pickled cucumbers without vinegar allows you to make fragrant and crispy cucumbers for the winter.

Products:

Cucumbers – 1 kg,

horseradish root – 50 g,

garlic – 1-3 cloves,

bay leaf - 1-2 pcs.

oak leaves - 1 pc.,

cherry leaves - 1 pc.,

black currant leaves - 1 pc.,

mustard (grains) – 1-3 pcs.,

dill – 30-40 g,

dill (seeds) – 2-3 pcs.

For the brine:

Water – 1 l,

Salt – 2 tbsp.

The cucumbers are placed in jars, filled with brine, covered with lids and kept for 3-4 days at room temperature (for lactic fermentation). Then the brine is drained from the jars and boiled. Cucumbers are thoroughly washed in cold water. Place them in jars again, adding spices and seasonings for the aroma, density and fragility of the cucumbers. Pour boiling brine into the jars of cucumbers and sterilize at a temperature of 80-90°C: liter jars - 20 minutes, three-liter jars - 40 minutes.

7:4

8. Pickling cucumbers in jars - the simplest and most delicious recipe

Products:

Water – 1 l.

Salt – 50 g.

Cucumbers - how much will it take?

Spices to taste.

A small amount of cucumbers can be pickled without pasteurization in glass jars. Fresh, preferably the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with a boiling (but it can also be cold - this is a cold way to pickle cucumbers) 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin lids, boiled in water, but not sealed, but placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and sealed using a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.

8:4

9. Pickled cucumbers and tomatoes (very simple and tasty recipe)

This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.

Products for a three-liter jar:

Cucumbers - how many will it take?

tomatoes - how much will it take,

citric acid - 0.5 tsp,

salt – 70 g.,

Sugar – 1.5 tbsp.,

bay leaf - to taste,

peppercorns - to taste

onions - 2-3 pcs.,

garlic – 3-4 cloves,

sweet pepper – 2-3 pcs.,

cherry, currant, oak leaves - 3-4 pcs.,

amaranth (shiritsa) – 1 sprig

At the bottom of a dry steamed jar put dill, horseradish, 3-4 leaves of cherry, currant, oak, and a sprig of agaric (to make the cucumbers crunchy). Place cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 l) - be careful not to crack the jar. Immediately roll up, turn upside down and wrap until completely cool.

10. Secret recipe for awesome cucumbers “You will lick your fingers”

Products:

Cucumbers - 4 kg,

Parsley - 1 bunch,

Sunflower oil - 1 cup (200 grams),

Table vinegar 9% - 1 glass,

Salt - 80 grams,

Sugar - 1 glass,

Ground black pepper - 1 dessert spoon,

Garlic - 1 head.

4 kg of small cucumbers.

Mine. You can trim the tails and noses slightly. Cut the larger cucumbers lengthwise into 4 pieces. Cut the smaller ones in half lengthwise.

Place the prepared cucumbers in a saucepan.

Finely chop a good bunch of parsley and send it to the cucumbers.

Add a glass of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not fill the 100-gram glass to the top on your finger).

Pour a glass of sugar and a dessert spoon of ground black pepper into the resulting marinade for cucumbers.

Cut the head of garlic into slices and place in a saucepan. We wait 4-6 hours.

During this time, the cucumbers will release juice - the pickling will take place in this mixture.

We take sterilized 0.5 liter jars and fill them with pieces of cucumbers: place the cucumbers in the jar vertically.

Fill the jars to the top with the marinade remaining in the pan, cover with the prepared lids and sterilize for 20-25 minutes. We take it out and roll it up tightly.

Place the jars upside down and wrap them in towels until they cool completely.

11. Marinated cucumber salad

11:4

An excellent cucumber recipe for the winter.

Products per 0.5 liter jar:

Onions - 2-3 pcs.,

Carrots - 1 pc.,

Garlic - 1 clove,

Dill seeds (dry) - 1 teaspoon,

Bay leaf - 1-2 pcs.,

Allspice - 2 peas,

For the marinade (for 8 0.5 liter jars):

Water - 1.5 liters,

Salt - 75 grams,

Sugar - 150 grams,

Table vinegar - 1 glass

0.5 liter jars with lids must first be sterilized. Wash the cucumbers.

We peel the onions, 2-3 medium onions and 1 carrot are used for each jar.

Cut the cucumbers crosswise into centimeter slices.

We also cut the onion into thin rings, and grate the carrots on a coarse grater.

In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice.

Boil one and a half liters of water, dissolve 75 g of salt in it (about 3/4 of a 100-gram glass), 150 g of sugar and finally pour in a glass of table vinegar.

Fill the jars with boiling marinade, cover with lids and sterilize for 35 minutes at low boil.

We take it out, roll it tightly, you can turn it over, but if you want to maintain a beautiful appearance so that the layers do not mix, it is better not to turn it over.

Cover the pickled salad and let it cool until the next day.

12. Lightly salted cucumbers with vodka

Ingredients:

horseradish leaves,

cherry leaves,

currant leaves,

Bay leaf,

dill umbrellas,

black peppercorns,

50 ml vodka,

2 tbsp. salt.

Wash the cucumbers thoroughly and cut off the ends on both sides.

Wash all the greens and place them in a saucepan, add peppercorns and place cucumbers on top.

Prepare the brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water.

Pour cold brine over the cucumbers, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers “Spicy”

Ingredients:

1 kg small cucumbers,

4-5 cloves of garlic,

½ pod of hot pepper,

a large bunch of dill,

6 tbsp. coarse salt

Take young and elastic cucumbers, rinse. Cut off the ends on both sides.

Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips.

Place 2/3 of the total amount of dill and thinly sliced ​​garlic at the bottom of the jar.

Then place the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill.

Place salt on top of the dill, cover with a lid and shake the jar.

Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and pour the resulting salt solution over the cucumbers again.

Cover the jar with a saucer, on which place a small weight, for example, a small jar of water.

Leave the cucumbers at room temperature for 2 days.

14. Summer salad for the winter

13:4

In a sterile jar (I have 1 liter) put 3-4 sprigs of dill and parsley (green) on the bottom.

cut 1 clove of garlic,

If desired, you can add a ring of hot pepper,

1 medium sized onion, cut into rings

1 sweet pepper, cut into strips (I always take either yellow or orange peppers for a variety of colors),

then cut the cucumbers, but not thinly,

and tomatoes (it is advisable to take tomatoes that are strong, fleshy, and well browned so that they do not become limp and turn into mush). When adding vegetables, compact them a little.

Then put 4-5 pcs on top. allspice, 2 cloves, 2-3 bay leaves.

Preparing the brine: for 2 liters of water 0.5 cups (250 g) sugar, 3 tablespoons of salt without top, when it boils, pour 150 g of vinegar 9% and immediately pour the brine into jars (this brine is enough for 4-5 liter jars).

Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll them up.

In winter, when serving, pour the brine into a separate bowl, place the vegetables (without spices) in a salad bowl and pour over vegetable oil to taste.

15. Pickled cucumbers with tomato juice

PRODUCTS NEEDED:

cucumbers - 1.6 kg
tomato juice - 1.6 l
garlic - 5-6 cloves
dill - 50 g
tarragon - 10 g
salt - 3 tbsp. spoons

METHOD OF PREPARING THE RECIPE:

Tomato juice is boiled and cooled. Add salt, garlic, herbs and pour in the cucumbers placed in the jar. Cover with a lid and leave in a cool place.

16. Lightly salted, spicy cucumbers

Fans of spicy and lightly salted foods will definitely appreciate these cucumbers. No matter how many cucumbers you prepare, they will still sell out incredibly quickly, believe me.

INGREDIENTS:

1 kg small cucumbers

4-5 cloves of garlic

1/2 hot pepper

1 large bunch of dill

6 tbsp. l. salt

COOKING METHOD:
Wash the cucumbers and cut off the ends on both sides.

Wash the pepper, cut lengthwise and remove the seeds. Cut into thin strips.

Place 2/3 of the dill and chopped garlic on the bottom of the jar.

Fold the cucumbers tightly and sprinkle with garlic and pepper.

Place dill and salt on top, cover with a lid and shake the jar.

Boil water and pour it over the cucumbers. After a few minutes, drain the water, boil it again and pour over the cucumbers.

Cover the jar with a saucer and place a weight on it.

Leave the cucumbers at room temperature for 2 days, after which you can take a sample from them.

15:4 15:9

17. Cucumbers with chili ketchup

Last year I made cucumbers using this recipe for the first time (to be honest, I didn’t think it would turn out very well). My family liked it very much, and my colleagues at work also appreciated it. This year, I found a recipe somewhere and rummaged through everything until I found it. The funny thing is that manufacturers now write this recipe on packets of Chili ketchup (Torchin brand).

1) put small cucumbers in 1 liter jars (large ones can be cut into pieces), put 3-4 black peppercorns, 2-3 allspice peas, 2 bay leaves, 1-2 cloves in each.
2) prepare the brine separately: 7 tbsp. water, 1 tbsp. sugar, 1 tbsp. vinegar, 2 tbsp. salt, 6-8 tbsp. ketchup. Bring everything to a boil and cool.
3) pour the resulting brine over the cucumbers and sterilize them for 7-10 minutes, then roll them up and wrap them overnight.

By the way, this brine is enough for about 4 jars (depending on how tightly the cucumbers are packed).
In winter, spicy cucumbers are just right. Bon Appetit everyone!

18. Canned cucumbers with rowan

There are a lot of recipes for canned cucumbers, and the set of ingredients depends not only on the region of residence or the imagination of the housewife, but also on the compatibility of the products. It is worth noting that chokeberry can also be used. It's up to you to choose and have it.

18:4

Ingredients:
- cucumbers - 2 kg
- rowan in clusters - 500 g
- sugar - 70 g
- salt - 30 g
- apple cider vinegar - 50 g
- water - 1 l

Cooking method:
We wash the cucumbers, cut off the ends, put them in a jar, alternating with rowan berries, previously scalded
We dilute salt, sugar, vinegar in water and bring to a boil, pour the marinade over the cucumbers.

We do this three times, draining the water each time, roll up the jars, and place them upside down until they cool down.

19. Crystal cucumbers

Products:

1 kg peeled cucumbers,

500 g sugar,

juice of 1-2 lemons and oranges,

cinnamon to taste,

carnation,

vanilla and water.

Remove the soft core and seeds from the cucumbers, place the peeled cucumbers in boiling water and cook until soft. Drain the water.

Squeeze the juice from lemons and oranges into a separate bowl, add water to make the solution 3 cups in volume, add sugar and cook the syrup.

Chop the lemon and orange peel with a knife and cook separately in a small amount of water, adding cinnamon and cloves. Strain, pour the broth into syrup.

Add vanilla to taste and add cucumbers to the syrup.

Cook over low heat, stirring constantly, until the cucumbers become translucent