Marinade for cucumbers for a 2 liter jar. The most delicious recipes for canning cucumbers for the winter. Pickling cucumbers without sterilization is carried out as follows:

This is the preservation of a popular vegetable crop, with the obligatory use of acetic acid. Vinegar creates the conditions for a preservative effect and starts the pickling process. To ensure long-term storage, pickled cucumbers are poured with a special solution - marinade prepared according to a precise recipe and pasteurized.

Since the time of Tsar “Pea”, or rather I. the Terrible, peasants have cultivated cucumbers everywhere, since climatic conditions make it possible to grow a good crop in open ground. Having received a decent harvest, the peasants were concerned about the question: how to preserve the fruits longer. At first, the cucumbers were simply salted, but there were experimenters who added apple cider vinegar to the brine. This is how a popular product for the winter appeared - pickled cucumbers.

Both methods guaranteed the preservation of fruits during the winter in village tubs. This continued until, in the 19th century, Nicholas Appert, the French inventor of canned food, proposed rolling cucumbers into jars. With the advent of new technologies, every thrifty housewife will find a jar of pickled cucumbers.

How to pickle cucumbers so they are crispy:

Let's look at the fundamental principles, the observance of which will help us get pickled cucumbers using any recipe for the whole winter while maintaining the crispy properties of the product.

1. For preservation, choose ripe, smooth, small cucumbers. A young cucumber should have thin, non-rough skin and dark-colored pimples.

2. Pickled cucumbers will never be crispy if picked from the garden and not pickled for 24 hours.

3. The best marinade comes from not iodized table salt.

4. The basis of the marinade is clean well or spring water, without any admixture of bleach.

5. You can get crispy cucumbers for the winter if you resort to proven tricks. First, add blackcurrant leaves to the jars. Oak leaves performed well in the marinade. Finally, the horseradish root shoots provide the crunch you need.

6. An important step is soaking. Freshly picked cucumbers cannot be pickled without first soaking them. Vegetables should be immersed in cold well water for 5 hours. The lock will prevent the formation of hollowness in the finished pickled cucumbers.

7. Avoid overusing garlic in marinade recipes. Prolonged exposure of cucumbers to garlic juice causes them to soften.

8. Whole mustard seeds added to the preparation add rigidity to pickled cucumbers, providing the necessary firmness.

9. To make the cucumbers crispy, there is an extraordinary trick - try adding 1 tbsp to a three-liter glass container. l. vodka, the result will not be long in coming.

10. Pickled cucumbers will be crispy if preserved by repeatedly pouring and pouring the marinade brought to a boil.

11. Under no circumstances do you insulate the jars after rolling. On the contrary, it is necessary to create cool conditions for them to cool down. There is no better place than a cellar or basement for pickled cucumbers.

By following the principles described above, you will most likely be able to pickle crispy cucumbers for the winter, resorting to the most exotic recipe.

1. Pickled cucumbers in vinegar for the winter - a proven recipe

Ingredients:

• young cucumbers 6 kg;
• bay leaf – 2 leaves per jar;
• colored granulated pepper 4-5 grains per jar;
• black pepper 2-3 grains in a jar;
• white mustard, half a teaspoon per jar;
• a couple of slices of carrots;
• garlic cloves;
• a piece of horseradish root;
• bush dill

Marinade– components for a 6.5-liter container:

• 10% vinegar 1.5 liters
• 5 liters of water
• sugar 10 tablespoons
• coarse salt 7.5 tbsp. l.

Preparing for marinating:

1. Boil water with salt, vinegar and sugar. For 1 liter of water add 1.5 tablespoons of salt and two tablespoons of sugar. This is how we will prepare the brine for the marinade.

2. Even if you have just picked cucumbers from the garden, they must be washed. Next, you should soak them for 2 hours and drain the water.

We arrange each jar: add dill, carrot slices, a piece of horseradish, half a tablespoon of mustard, bay leaf, colored pepper seeds, garlic cloves, two or three hot peppercorns. Pack the cucumbers into the jars more tightly. An additional pair of dill umbrellas on top of the workpiece will not be superfluous.

3. Pour hot marinade and place the jars in a container with boiling water. Pasteurize for 5 minutes until it reaches boiling point. After this time, take out the jars, tightly roll up the lids, check that they are well tightened, and leave them to cool, turning them upside down.

Pasteurization time depends on the size of the jar. After cooling, transfer the pickled cucumbers in jars to a cool place, such as a basement. We do not open the jars earlier than 7 days; the cucumbers must be ripe (a minimum of 7 days of marinating is required). Bon appetit!

2. Crispy pickled cucumbers for the winter, recipe for a couple of jars

The method allows you to obtain 1000 ml of marinade. One liter should be enough for a couple of liter jars of pickled cucumbers for the winter.

You will need:

• young cucumbers - 2 kg
• water - 1 liter (for 2 jars)
• salt - 1 tbsp. l. with a slide
• sugar - 2 tbsp. l.
• vinegar (9%) - 1 tsp. (for 1 jar)
• black pepper – 5 -7 peas
• spicy cloves - 4-6 pcs.
• fresh horseradish leaves
• dill and cilantro
• garlic cloves

Step-by-step marinating instructions

1. Preparing jars. We wash them using a pinch of soda. Cover the bottom with cilantro and dill, add 3-4 garlic cloves.
2. Preparing cucumbers. Remove a centimeter from both ends. We lay the cucumbers vertically, compacting the first layer and sprinkling it with fragrant herbs and horseradish leaves. Then fill the jar to the top with cucumbers - the preparation is ready.
3. Pour boiling water over the workpiece. Let it cool for 10-15 minutes and pour the liquid back into the container - we will need it to prepare the brine. There is no need to time it with a stopwatch if you are able to hold the jar with your hands - a sure sign that the brine can be drained.
4. It is necessary to pour boiling water over the workpiece again. Pour fresh boiling water over the cucumbers. Again we wait 10-15 minutes. Drain completely - we won’t need this water anymore
5. We take the initially drained liquid - it will serve as the basis for the future marinade. Pour the prepared ingredients into it: cloves, black pepper, sugar, salt and sugar. Place on the stove and wait for it to boil.
6. At this stage, add one teaspoon of vinegar to our jars and pour boiling marinade brine into them, evenly distributing the spices.
7. The final stage is to roll up our blanks with boiled lids and turn the jars over - this is necessary to check the tightness of the sealing. If the brine does not leak out, then everything is fine. We leave the jars to cool; there is no need to wrap them or insulate them. After 10 days, the pickled cucumbers will be ready and can be served for the feast.

3. Sweet crispy pickled cucumbers

Some prefer pickled cucumbers, others prefer pickled cucumbers, but few will argue - a marinade with a sweet and sour taste is simply delicious. As soon as you put them in a plate on the table, they immediately disappear. There will be no end to those interested. For those who decided to stock up on crispy cucumbers for the winter, but don’t know how to do it, I’m posting the recipe.

• cucumbers;
• peppercorns and chili;
• carrots, cut into circles;
• chopped onion and garlic into rings (cut into strips);
• horseradish and black currant leaves;
• dill;
• laurel and mustard seeds.

• 30 grams of salt (heaped tablespoon);
• 200 grams of sugar powder;
• 200 ml 9% vinegar.

The amount of salt, sugar and vinegar is indicated per 1 liter.

When pickling cucumbers, you should understand that the more correctly the marinade is prepared, the tastier the preservation will be. It is necessary to maintain the proportions correctly.

This does not apply to onions and carrots. You can put as many of them as you wish. But it is extremely important to dilute the sugar powder and salt in the recommended ratio.

Place as many cucumbers as you like, but do not forget that it is better to place the largest vegetables at the very bottom, and the smaller ones on top. It doesn't make much difference how they will be located. In horizontal or vertical position. It will be equally delicious.

The order of sweet pickling is as follows:

1. Before starting, you should wash the vegetables and cut off the tails.

2. Place all spices and chopped ingredients in a jar. Add chili to taste, it all depends on how spicy you like it.

3. Now it's time to lay out the main culprit - cucumbers.

4. Pour boiled water for 20 minutes. After the allotted time has passed, pour it into a container and set it to heat. It will be necessary for preparing the marinade.

5. After waiting for clean water to boil, pour it into the jars for 10 minutes.

6. Meanwhile, add salt and sugar powder into the marinade water, then vinegar.

7. Drain the water again and fill the cucumbers with the prepared marinade solution.

8. Lids must be sterilized. This must be taken care of in advance. We twist the jars with them, put them upside down, and wait for them to cool down.

4. Marinate cucumbers with mustard

If you've never tried pickled cucumbers with mustard, this recipe is for you. Mustard will give the marinade a special taste. The main thing is not to be afraid of experiments, and your creation will definitely be appreciated. The process also takes place in three stages.

For this you will need:

• cucumbers;
• peppercorns;
• horseradish leaves, black currants (if you don’t have black currants, you can use red currant leaves);
• laurel;
• a little dill;
• garlic (cut into strips).

Ingredients required for the marinade:

• 60 grams of salt (corresponding to three tablespoons);
• 250 grams of sugar powder;
• 150 ml table vinegar;
• one jar of mustard.

The quantity of a set of traditional spices is indicated per 1 liter.

The marinating procedure is as follows:

• Place the spicy spices and pre-chopped ingredients into a jar.
• Add cucumbers. Nothing new, we follow the same scheme as in the previous recipe.
• The water has boiled - pour in for 20 minutes. After the allotted time has passed, pour it into a container and set it to heat. It will be necessary for preparing the marinade.
• After waiting for clean water to boil, fill the jars with it for 10 minutes.
• Add salt and sugar powder into the marinade water, then mustard and vinegar.
• Again we repeat the process of draining and pouring our marinade over the cucumbers.
• You need to take care of sterilizing the lids in advance. We twist the jars with them, put them upside down, and wait for them to cool down.

If you don't like vinegar, you can add citric acid. Both components are necessary to ensure that your cucumbers last as long as possible.

5. Marinating without sterilization

Marinating involves the use of citric acid as a preservative. Just fill the jars with cucumbers with boiling water.

Products you will definitely need:

• cucumbers;
• peppercorns;
• horseradish and black currant leaves;
• a bunch of dill;
• laurel;
• garlic (cut into strips) and mustard seeds.

Necessary components for marinade per 1 liter:

• 40 grams of salt;
• 60 grams of sugar powder (three large spoons without a slide);
• a third of a spoon of citric acid.

The marinating procedure is as follows:

• Place all the spices and pre-chopped ingredients in a jar.
• We take cucumbers. The process is the same, the only thing is that we do not sterilize the jars.
• Pour boiled water for 20 minutes. To prevent jars from cracking due to high temperature, you can put a spoon in them.
• Carefully drain the liquid.
• After waiting for clean water to boil, fill the jar again for 10 minutes.
• Dissolve sugar and salt in the marinade water in the specified volume.
• We put citric acid into the jar as a preservative and finally fill the cucumbers with the prepared solution.
• We close the jars and put them on the lids.

6. Marinate with vodka

Vodka is an excellent product for pickling small cucumbers. Thanks to it, pickled vegetables are stored for quite a long period of time. They are absolutely harmless for small family members. Therefore, you should not refuse them if they express a desire to try your creation.

To do this you will need:

• Small cucumbers. Take the quantity to fit in the jar;
• 20 grams of salt;
• 30 grams of sugar powder (one tablespoon with a small slide);
• one and a half tablespoons of vinegar 9% (apple vinegar is possible);
• 15 grams of vodka;
• two cloves of garlic;
• horseradish leaf – 2-3 pieces;
• two inflorescences of dried dill;
• a third of hot pepper;
• 4 or 5 peppercorns;
• pure water.

The marinating procedure is as follows:

Fill the cucumbers with cool water for three hours. While we wait, it is advisable to change it a couple of times. Without wasting time, carefully wash the jars and lids using detergents. We also rinse them thoroughly. Preferably not once, but several times. There will be no need to boil it.

At the bottom of the container we throw two pieces of horseradish leaves, a couple of dill umbrellas, a couple of pepper rings, and strips of garlic.

In the same sequence, larger ones at the beginning, then smaller ones, place the cucumbers. If there are no small ones, you can cut the larger ones. Next, we throw in a standard set of spices, you can add something of your own, don’t be afraid to improvise.

All this must be poured with boiling water and wait 20 - 25 minutes until it warms up. Don't forget to cover with a lid.

After the time has passed, drain, pour boiling water again for 15 minutes, close with a lid.

We put water with salt and sugar on low heat, wait until they dissolve, then add vodka and vinegar.

Carefully pour the boiled marinade into a jar and roll up the lid.

These recipes will help you decorate any table. Pickled cucumbers will be a great addition to main dishes. They will allow you to enjoy vegetables in the winter, delight you and your guests, and whet your appetite. Preservation is a great alternative to salads.

How to Fix Store-Bought Pickles

What to do if you bought cucumbers at the nearest supermarket, but you are not satisfied with the taste? You can, of course, throw it away, but it’s a pity. If pickled cucumbers are soft and limp, then you can’t help them. But if they are dense and crispy, but the problem is the taste, then you can try to correct the situation.

For this we need tomato juice. Of course, you cannot make a second mistake: the juice must be tasty. First of all, it’s worth deciding what exactly the problem is. Vinegar in a purchased product is usually present in excess, so there is no need to add it to the juice.

As for the spiciness and presence of spices, depending on their quantity, the correction technology will vary slightly. A few chopped garlic cloves definitely won't hurt!

New marinade for cucumbers

We start by completely removing the brine from the jar of pickled cucumbers and rinsing the pickled vegetables in chilled boiled water. If the original product is very salty, then you should add a little granulated sugar to the tomato juice, stir and heat the juice (without bringing to a boil!) so that the sugar is completely dissolved. Then you need to cool the juice and pour it over the washed cucumbers, sprinkled with garlic cloves.

Sometimes, although very rarely, there is a lack of salt in cucumbers. Then the juice must be additionally salted, just as in the case of sugar, heating will be required, followed by cooling to room temperature.

If the taste of store-bought pickled cucumbers lacks balance, then you will have to add salt and sugar to the juice at the same time. It is assumed that sugar in this mixture should be in proportions of 1/3.

If you don’t like the way the pickled cucumbers are seasoned, you can try to fix that too. We will need garlic and a set of spices. The most accessible: dry dill (seeds), cumin, coriander seeds, dried tarragon (tarragon), any other dried herbs (if its aroma suits you), black and allspice. And also horseradish: if you don’t have the root, you can use ready-made ones from a jar. In this case, you should not add raw greens.

Dry dill seeds can be preheated in a dry frying pan, and then slightly ground in a mortar (not into dust!). This way the aroma will be brighter. There is no need to heat the greens, just rub them with your palms. Also lightly crush the pepper in a mortar. You can add a mixture of seasonings to tomato juice, or just one to your taste.

Stir the juice thoroughly so that the spices do not float on the surface. As in the case of salt and sugar, the juice with spices must be heated, then cooled and only then poured into the cucumbers with garlic. If you add horseradish, add it after the juice has cooled (horseradish loses its pungency when heated).

Shelf life of pickled cucumbers

For small cucumbers to absorb new flavors and aromas, spending 1–2 days in the refrigerator is enough. If the pickled cucumbers are large, then they can be cut crosswise into several pieces. It is better to use “corrected cucumbers” within one to one and a half weeks. Keep refrigerated.

Pickled cucumbers with red currants taste very pleasant, since the sour berry is still more tender than vinegar. The very delicate taste of cucumbers is liked by most who try cucumbers using this recipe.

Canned cucumbers with vinegar is one of the most common ways to prepare cucumbers. The taste of cucumbers depends on the variety; pickled varieties are especially tasty. I recommend!

Few people have tried canned cucumbers with ketchup! When the cucumbers have already been rolled up in one way or another, and they keep growing and growing, try the recipe for canned cucumbers with chili ketchup.

It’s not difficult to prepare canned cucumbers without vinegar, the main thing is to take cucumbers of the desired pickling variety and size. It’s good to make cucumbers in small jars; it’s more convenient if the family is small.

I make canned cucumbers with onions when the main program for preparing cucumbers has been completed, and they don’t run out and don’t run out. Try it, maybe you will like this simple recipe?

Pickled cucumbers are “the most Russian appetizer”, as well as an indispensable product for preparing vinaigrettes, pickles and other traditional dishes. How to ferment cucumbers - you will learn from this recipe!

Canned crispy cucumbers are a real treasure for any housewife. I have several options for crispy cucumbers in my arsenal - I’m sharing one of them.

Canned Bulgarian cucumbers are distinguished by the fact that horseradish, dill or garlic are not added to the jars, but onions are added. You need to take small cucumbers, the pickling variety. Let's cook!

With the arrival of summer, I begin to miss lightly salted cucumbers. Therefore, as soon as fresh ones appear, I immediately salt them. My recipe for lightly salted cucumbers is simple; they take just a couple of days to prepare. The taste is great!

I run out of pickled cucumbers with mustard first. No matter how much you do, you still won’t make it until spring :) I borrowed the recipe for pickled cucumbers with mustard from my mother-in-law. I'm sharing!

Crispy pickled cucumbers - what could be better? How nice it is to crunch a cucumber, isn’t it? :) I'm telling you how to pickle crispy cucumbers. A little bit of work - and a great snack is ready!

Canned cucumbers with mustard are strong and have a wonderful taste. An excellent appetizer, side dish and a pleasant component in salads are all canned cucumbers with mustard. Family recipe!

Canned sweet crispy cucumbers turn out no worse than store-bought ones. If you take small cucumbers, you will get delicious jars that will quickly disappear from the bins. Here is the prescription!

I have known the recipe for cold pickles for many years. It is good to use when you need to quickly get tasty cucumbers without preservation. Cucumbers must be covered with a plastic lid.

When there are a lot of cucumbers at the dacha, you need to prepare them for the winter. Cucumber salad for the winter is an excellent preparation, one of my favorites. I recommend making at least a jar - you won’t be disappointed.

Canned cucumbers are a great preparation for the winter. The best thing is that such cucumbers can be eaten either separately, without anything, or used in other dishes. For example, in a salad.

Recipe for making pickled cucumbers.

Almost everyone loves cucumbers. And how to cook them lightly salted - this is in the recipe. The most delicious original Russian snack!

Cucumbers with mustard are a great addition to any winter feast. The taste of such cucumbers is particularly spicy and piquant in taste.

Canned cucumbers with ketchup - sounds a little strange? Maybe, but it tastes like the most delicious preparation I've ever made.

Canned lightly salted cucumbers are tasty, crispy and very pleasant to the taste. They are good served as an appetizer or added to a side dish. My recipe is for a three-liter jar. Shall we try some salt?)

Sweet pickled cucumbers always go with a bang! Easy to prepare and always great results. By the way, a man gave me the recipe, and they already know a lot about cucumbers. Try this recipe too!

Pickled cucumbers without sterilization turn out tasty, hard, and crispy. You just need to take the right small pickling cucumbers and you will be happy in winter! Here's my recipe!

Pickled cucumbers without vinegar take time, but the results are excellent! Cucumbers in this recipe turn out delicious. The recipe is given for a liter jar, it is convenient to salt small fruits in it.

Instant pickled cucumbers I also call quick cucumbers. I learned this recipe from my friend who makes everything with lightning speed. Quick cucumbers will appeal to everyone who loves spicy food.

Korean-style pickled cucumbers are delicious for those who love spicy things. This recipe came to me recently and received the approval of my family. And my family is capricious - they won’t approve of anything :)

Pickled cucumbers with coriander taste very good. This Caucasian recipe will appeal to those who love spices. Coriander or cilantro is a very healthy spicy herb; it will add piquancy to cucumbers.

I learned how to make pickled cucumbers in a bag from my friend. She always came to my dacha in the summer with a bag and pickled cucumbers straight from the garden. It turned out very tasty and quickly. Do you know how?

The best thanks is to quote the entry;)

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:

1. Cook the brine: Dissolve the salt in hot water, let it simmer a little and cool to room temperature.
2. 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.
3. 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.
4. 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.

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. While the marinade is preparing, add a teaspoon of mustard seeds and 5 black peppercorns to each jar.

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:

1. 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.
2. We sterilize glass jars for canning or simply rinse them with hot water.
3. Place prepared spices in each jar.
4. 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.
5. 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.
6. After this, pour the brine into a saucepan, boil it again and pour it into jars again. This procedure must be repeated three times.

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).

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

1. 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.
2. 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.
3. 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).

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:

1. Cucumbers need to be carefully washed and soaked in cold water for several hours so that their pulp absorbs moisture.
2. 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.
3. Each jar is tightly filled with cucumbers, adding garlic and carrots (one carrot and three cloves of garlic will be enough for one container).
4. 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.
5. 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.

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:

1. Soak clean cucumbers in cold water for 2-3 hours, and then rinse again with running water.
2. 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.
3. We fill each jar with cucumbers, placing them close to each other.
4. 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.
5. Cover the jars with lids, wrap them up and leave for 10 minutes.
6. 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.

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.

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:

1. We tightly pack cucumbers and favorite spices into prepared jars (black and allspice, bay leaves, dill umbrellas, currant, cherry and oak leaves).
2. 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.
3. The resulting liquid is poured into the jars and covered with plastic lids.
4. 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.
5. 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.

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.

Brothers, they will be very useful in winter on your winter table for lunch or dinner. They will appeal to all household members - both adults and children. They will be welcome at the festive feast. This is an excellent addition to meat and fish dishes, a crunchy component for winter salads and savory sandwiches.

You can find many options for preparing pickled cucumbers for the winter. I offered you the best cooking recipes for my taste.

The principle of preparing pickled crispy vegetables is not complicated. It is important to have the necessary ingredients, hot water and preservatives such as vinegar or citric acid on hand so that your preparations will delight you throughout the cold period until spring.

When making rolls, it is best to use dill in umbrellas; it is the most aromatic and spicy. It is better to cut the garlic into several pieces, so it will give more flavor to the marinade. Be sure to soak the cucumbers in water before pickling; they will be saturated with water, which will speed up the penetration of the marinade into them.

This article is for lovers of delicious seams and the canning process, for smart housewives who love to evaluate the rows of jars of vegetables in their bins.

Or maybe you wanted to try yourself in something new? It's time, because now it's cucumber season, so be patient, have a good mood and you will definitely be rewarded for your efforts. Follow the simple step-by-step recipes and you will succeed.

Classic recipe for crispy pickled cucumbers

Here is a classic recipe for preparing cucumbers in marinade, which turn out crispy without much difficulty. It will be so nice to enjoy them in the winter, when the cucumber season is long over, and there will be a wonderful snack on your table.

We take into account that 1 kg of fresh cucumbers will yield 2 liter jars of pickled cucumbers. These cucumbers will taste great in a variety of dishes. Good luck with your winter preparations!

You will need:

• 1 kg cucumbers
• 1 liter marinade
• 1.5 tbsp. l. table salt
• 2.5 tbsp. l. Sahara
• 3-4 cloves of garlic
• 5-6 peas of allspice
• 2 cloves
• currant and cherry leaves
• dill
• 2 tsp. vinegar essence (16 tsp vinegar 9%)

Cooking method:

Immerse vegetables in cool water for 6-7 hours

Prepare the garlic, rinse the cherry and currant leaves

Steam two 1 liter jars

Place screw caps in boiling water

Place dill umbrellas, garlic, cherry and currant leaves in jars

Garlic cut into pieces

Place vegetables tightly in jars

Fill the jars with boiling water

Pour 1 liter + 50 ml of water into a saucepan, add salt, sugar

Add peppercorns

Bring the marinade to a boil in a saucepan and simmer for 5 minutes

Drain boiling water from vegetables

Fill the jars up to the neck with prepared boiling brine

Add 1 teaspoon of vinegar essence to each jar

Carefully tighten the caps with a wrench

Immediately turn the jars over and additionally sterilize the lids.

First wrap the jars in newsprint, then cover with a warm blanket for 1-2 days

Bon appetit!

Pickled cucumbers with citric acid for the winter

Here is a recipe for pickled cucumbers prepared without vinegar. Here, citric acid acts as the main preservative for storage. Be sure to try preparing green vegetables in this marinade - everyone will like the result!

You will need for one 3 liter jar:

• 1.7 kg cucumbers
• 3-4 pcs. cherry leaf
• 5-6 pcs. black peppercorns
• 2-3 teeth. garlic
• 70 g (2 tbsp) table salt
• 70 g (2 tbsp) sugar
• 2 tsp. citric acid
• 1/2 pcs. hot pepper
• celery greens
• 1 tsp. dill seeds
• 1 PC. horseradish leaves

Cooking method:

1. Boil water in a saucepan
2. We rinse the cylinders well with cold water, add cherry leaves, bay leaves, and garlic.
3. Throw in pieces of red pepper, coarsely chopped horseradish leaf
4. Coarsely chop 2-3 sprigs of celery, add 5-6 black peppercorns to the bottom of the jar
5. Place cucumbers in balloons, trim off edges if desired
6. Pour boiling water over the vegetables up to the neck, cover with lids and leave to warm for 25-30 minutes.
7. Drain the water back into the pan, add salt and sugar
8. Put the marinade on the fire again, boil for a couple of minutes, pour in the cucumbers, add citric acid, close the lids with a key.
9. Turn the cylinders over and wrap them in a warm blanket until they cool completely.

Bon appetit!

Preparing pickled cucumbers with mustard

You will need:

• 2 kg fresh cucumbers
• 6 tsp. Sahara
• 6 tsp. table salt
• 150 ml vinegar
• 3-6 teeth garlic
• 1 PC. red hot pepper
• 3 tsp. mustard seeds
• currant and cherry leaves
• Bay leaf
• dill
• peppercorns

Cooking method:

Rinse the vegetables well and soak in water for 4-6 hours.

Pour boiling water over the lids

Wash the dill, cherry and currant leaves, scald them with boiling water

Place 2-3 leaves of currants, cherries, dill, bay leaves in sterilized jars

Add 1-2 teeth. garlic, 5-6 peas of black pepper

After cutting off the tails, immediately put the vegetables in jars

Fill them tightly to the very neck.

Pour boiling water over vegetables

Cover the jars with lids for 25-30 minutes

Add 1 teaspoon mustard seeds to each jar.

Pour 50 g of 9% vinegar into each jar

Pour boiling marinade over it and screw the screw caps on the jars tightly.

Immediately turn the jars over onto their lids and cover with a warm blanket until they cool completely.

Bon appetit!

Recipe for pickled cucumbers with vodka for the winter

For a 3 liter jar you will need:

• 2 kg cucumbers
• 2 tbsp. l. table salt
• 2 tbsp. l. Sahara
• 100 g vinegar 9%
• 50 g vodka
• 1.5 liters of water
• 1 PC. bell pepper
• 1/2 pcs. red hot pepper
• 2-3 teeth. garlic
• 6-7 pcs. peppercorns
• 2-3 pcs. bay leaf
• dill greens

Cooking method:

1. Wash the vegetables, cut off the stems, pour boiling water over them, and immediately transfer them to ice water for a few minutes.
2. Next, put the vegetables in a container, layering with dill, garlic, bell pepper slices, red hot pepper rings
3. If desired, you can add currant, cherry, horseradish leaves
4. Bring water to a boil, add salt, sugar, peppercorns, bay leaf, vinegar.
5. Pour the hot marinade over the cucumbers for 10 minutes, then pour it back into the pan and bring to a boil again.
6. Pour the marinade over the cucumbers completely, then pour in the vodka, cover with a sterilized lid, and close with a key.
7. Turn the container over and wrap it in a blanket for 1-2 days until it cools completely.

Bon appetit!

Pickled cucumbers with chili ketchup

Would you like to try these piquant lightly salted cucumbers? To taste them, add them to your stock according to the suggested recipe, and in winter enjoy the bright, crisp vegetables.

Please note that sugar, vinegar, water and ketchup are measured in one 200 ml glass

You will need ingredients for four 1 liter bottles:

• 2.5 kg cucumbers
• 6 glasses of water
• 2 tbsp. l. salt
• 1 cup of sugar
• 1 cup vinegar
• 250 g chili ketchup
• black peppercorns
• bay leaves
• currant leaves
• cherry leaves
• garlic

Cooking method:

Rinse the cucumbers and let them stand in cold water for 3-4 hours.

Cut off the ponytails on both sides

We put dill, a couple of leaves of cherries, currants, and bay leaves into clean, washed containers

Add 2-3 cloves of garlic, 5-6 peas of black pepper

They should be filled with vegetables and spices quite tightly

Pour water into the pan according to the recipe

Add and stir in salt, sugar, vinegar, chili ketchup

Boil the marinade on the stove

At the same time, place a large saucepan on the fire, filling it halfway with water.

When the marinade boils, let it simmer for 5 minutes.

Carefully place the glass cylinders in the pan so that they do not touch each other

Water should cover the jars up to the shoulders, no more

After 10 minutes of boiling water, remove the cylinders from the pan

Close the lids on the jars with a key

Immediately turn the jars over onto their lids, wrap them in a warm blanket for 1-2 days, wait for them to cool completely

Bon appetit!

Video recipe for the most delicious pickled cucumbers for the winter

This recipe makes the cucumbers fragrant and crispy. Be sure to take note of it, you will succeed!

Preparing cucumbers for the winter is easier than it seems at first glance. Even a child can cope with this - if there is a proven and detailed recipe with step-by-step photos.

The five most commonly used ingredients in winter cucumber recipes:

First, decide on a set of products: what, in addition to cucumbers, will be included in the dish. Then choose its type: salad, whole or sliced, marinade or pickle. Thanks to their taste, cucumbers can be used in the vast majority of homemade preparations. Products that go well with them include:

• tomatoes
• zucchini
• bell pepper
• garlic

You can season the dish with any herbs and spices. The most popular: dill, parsley, black and allspice, cloves. Sugar is used not only as a preservative, but also as a flavor enhancer. It’s just important not to overdo it or over-sweet the marinade.

Five of the fastest cucumber recipes for the winter:

Regarding the marinade: its base always includes vinegar. This is usually a 9 percent cafeteria. In rare cases, a different one is required - this will be described in the recipes.

Cucumbers cut into slices are never peeled. Don't skimp on spins

this product - choose the freshest, most delicious cucumbers with delicate skin and a pleasant aroma. At the end you will get an awesome snack that you can immediately put on the festive table.