Pickling cucumbers for the winter in jars recipes. Crispy cucumbers for the winter in liter jars: the best recipes with photos

Good afternoon, hostesses! Today I will write 4 step by step recipes for pickled cucumbers. Conservation is troublesome, but important. You open a jar in winter and rejoice. Cucumbers according to all 4 recipes are crispy. The difference is in the canning technology (choose the most convenient option) and flavorings. If you do everything as written in the recipes, pickled cucumbers will be well stored, the jars will not explode.

Before you start learning recipes, be sure to read which cucumbers are suitable for preservation and how to properly prepare them. A bad result may be precisely due to the assumption of these errors.

Read also:. Even "ugly" fruits will do.

Pickled cucumbers are necessarily made with vinegar. They turn out spicy, sweet-sour, with a spicy smell and always crunchy. For pickling, it is important to choose the right varieties of cucumbers. There are salad cucumbers that are not suitable for canning, because they have a thin skin and are soft. When poured with marinade, they will become even softer and will not crunch. Lettuce cucumbers have white pimples or are generally smooth.

For pickling, you need to choose cucumbers with black spikes that are quite sharp. In such cucumbers, the flesh is denser than in lettuce. Pickled cucumbers contain the pigment flavonin, which is not found in cucumbers with white spikes. It is this pigment that prevents the cucumbers from becoming limp and soft. Therefore, the choice of cucumbers for pickling is a very important point.

It is also important that the cucumbers are fresh, not sluggish, resilient, with a green tail. If the cucumbers are too dark in color, this indicates an excess of nitrates.

Before pickling, cucumbers should be washed, cut off the tails and poured with cold water for 2-4 hours so that they are saturated with moisture. This should always be done, no matter what recipe you marinate them with.

For conservation, use only rock salt. Iodized salt should not be taken for these purposes!

Jars and lids should be washed with baking soda. In recipes, where necessary, also sterilize jars. The lids must be sterilized by boiling them for 5 minutes. You need to roll cucumbers with hot lids, which you can get out of boiling water with tweezers or a fork.

Dill with umbrellas and garlic are always put in pickled cucumbers. It is these additives that give cucumbers their unforgettable smell. It is important to take dill green, not yellow and not dry, otherwise the jars may “explode”.

Crispy pickled cucumbers for the winter with sterilization.

Cucumbers according to this recipe are very tasty. They have a good balance of acid and salt. They will be firm and crispy. Cucumbers will not need to be poured with boiling water for a while. They will not be sterilized for long in jars. This method helps to keep them dense and firm. And for crunch you need to use horseradish.

Ingredients:

• cucumbers
• dill umbrellas
• horseradish leaves
• Bay leaf
• garlic
• black peppercorns

Marinade for 1 liter of water (enough for about 2 liters of preservation):

• salt - 2 tbsp.
• sugar - 3 tbsp.
• vinegar 9% - 100 ml

Method for preparing pickled cucumbers with sterilization:

1. Wash cucumbers, soak and cut off the tails.

2. Wash the jars with soda and dry.

3. In each liter jar, put 2 dill umbrellas (of course, washed). Umbrellas can be twisted and put on the bottom. Then put horseradish leaves - 2-3 pcs. A couple of large cloves of garlic or three smaller ones. Cut the garlic in half. Also put 2-3 bay leaves and 5-6 peppercorns each.

If desired, currant or cherry leaves can be put in a jar.

4. Now put the cucumbers in a jar. Keep them pretty tight. You can do this either vertically or horizontally. This will depend on the size.

5. Pour water for the marinade into the pan. It is impossible to guess exactly how much it will need. This will depend on the packing density of the cucumbers. Approximately, 1 liter of marinade is enough for 2 liter jars and there is still a little left. Put sugar and salt in the water in the proportion of 2 tbsp. salt and 3 tbsp. sugar per liter of water. And pour 100 ml of table vinegar 9%. If you have acetic acid, then it must be diluted to 9%. For this, 1 tbsp. dilute acids with 7 tbsp. water, get vinegar 9%.

6. Put the marinade on the stove. Wait for the marinade to boil and dissolve the sugar and salt.

7. Put a dry towel in a wide saucepan and place jars of cucumbers on it. Pour boiling marinade over cucumbers to the very top. But first, pour a little marinade into each jar so that the jars warm up and do not burst.

8. You need to sterilize the lids for jars in advance. To do this, boil them for 5 minutes. Cover the cucumbers with sterile lids. No need to roll up, just cover the jars. Pour hot water into a saucepan up to the brim.

9. Put the pickled cucumbers on the stove to be sterilized. When you see bubbles in the jars, from this moment you need to sterilize the cucumbers for 3 minutes.

10. Remove the jars from the pan and roll up. Turn over to check for leaks. Wrap the cucumbers in a blanket and let them cool completely. That's all. Cucumbers will only have to marinate in vinegar. And if you really want to, then after 3 days you can eat them.

Pickled cucumbers without sterilization.

This is another way to roll up cucumbers for the winter. The canning technology differs from the previous recipe, but the result will also be excellent - crispy cucumbers with a pleasant sourness.

Ingredients for 1 liter jar:

• cucumbers
• dill umbrellas - 1 pc.
• horseradish leaves - 1 pc.
• garlic - 3 cloves
• tarragon (tarragon) - 1 sprig
• cherry leaves - 2 pcs.
• bay leaf - 1 pc.
• peppercorns - 8 pcs.
• salt - 1 tbsp.
• sugar - 1 tbsp.
• vinegar 9% - 2 tbsp.

Cooking:

1. Sterilize jars for conservation in any way: even over steam for 10-15 minutes, even in the oven (put in a cold oven and heat to 150 degrees, sterilize for 15-20 minutes).

2. Wash and soak cucumbers, as I wrote at the beginning of the article. Trim the ends if desired. Wash all the leaves that you add to the preservation, too.

3. In clean sterilized liter jars, put 2 leaves of cherries, a sprig of tarragon, 3 cloves of garlic (cut in half), 1 bay leaf, a few peas of black pepper.

If you have 2 or 3 liter jars, then proportionally increase the amount of these flavors.

4.Put the cucumbers tightly into the jars. Cover them with a sheet of horseradish on top and put a sprig of dill with an umbrella in a circle.

5. Boil water and pour cucumbers with boiling water. To prevent the jars from bursting, place them on something metal or put a knife under the jar. Fill with water to the very brim. Cover the jar with a sterilized lid and leave the cucumbers for 30 minutes. During this time, water will be absorbed into the vegetables, its level will decrease. Therefore, if necessary, add boiling water to the brim.

6. When the cucumbers stand, the water must be drained into a saucepan. The marinade will be cooked from this water. It is convenient to use a lid with holes for draining.

7. Salt and sugar must be added to this drained water. On the marinade from a 1 liter jar, you need to put 1 tablespoon without a slide of salt (20 gr.) And the same tablespoon of sugar. If you drain water from two liter jars, then take 2 tablespoons, respectively. salt and sugar, etc.

8. Put the marinade on the stove, bring to a boil and cook for 2 minutes.

9. Fill the cucumbers with boiling marinade, without adding a little to the brim. And pour 2 tablespoons of table vinegar into each liter jar. Get a full bank.

10. Cover with a sterile lid and roll up. Turn the jar over, make sure the lid is on tightly and nothing leaks out. Leave the jars upside down, wrap them in a towel or blanket and leave to cool completely.

Pickled cucumbers with mustard seeds.

Cucumbers according to this recipe will turn out spicy and crispy. Try this preservation option.

Ingredients for 1 liter jar:

• cucumbers
• dill umbrellas - 1 pc.
• currant leaves - 4 pcs.
• cherry leaves - 2 pcs.
• hot pepper - 2 rings
• garlic - 3 cloves
• bay leaf - 1 pc.
• black peppercorns - 5-8 pcs.
• mustard seeds - 0.5 tsp
• salt - 2 tsp with a slide
• sugar - 2 tsp with a slide
• vinegar 9% - 50 gr.

How to pickle cucumbers with mustard:

1.Cucumbers, as usual, wash and soak for several hours. Wash the greens (leaves, dill) and pour / scald with boiling water. Sterilize jars and lids.

2. At the bottom of a sterile jar (1l), put an umbrella of dill, which has previously been in boiling water. Next, put 4 currant leaves and 2 cherry leaves. Cut the hot pepper into rings and put 2 rings in a jar. Also put 1 clove of garlic, cut into several pieces, 1 bay leaf, a few black peppercorns on a 1 liter jar.

3. Fill the jar to the top with cucumbers. Place a couple more chopped garlic cloves on top.

4. Fill cucumbers with boiling water to the very top of the jar and cover with sterilized lids. Leave for 20 minutes.

5. Drain the water from the cucumbers into a saucepan and boil it. Pour boiling water into the jar of cucumbers again, cover again and leave to warm up for 20 minutes.

6. Again, drain the water from the cans into the pan and set it to boil. Add a half teaspoon of mustard seeds to each jar. Pour 2 tsp into each jar. salt with a slide and 2 tsp. heaping sugar. And pour in 50 ml of vinegar.

7. Fill the cucumbers with boiling water to the very top and roll up the lids. Turn the jars over and wrap them in something warm, let cool completely. And in winter, get spicy and fragrant pickled cucumbers.

Crispy cucumbers with fragrant marinade.

Jars of cucumbers according to this recipe will need to be sterilized. The marinade is cooked with spices, which allows the spices to open up better and the cucumbers will be more fragrant.

Ingredients (per 1 liter jar):

• cucumbers
• sprigs of dill with umbrellas - 2 pcs.
• blackcurrant leaf - 1 pc.
• cherry leaf - 1 pc.
• garlic - 1 clove
• black peppercorns - 2 pcs.
• allspice peas - 3 pcs.
• cloves - 1-2 pcs.
• bay leaf - 1 pc.
• salt -1 tbsp.
• sugar - 0.5 tbsp.
• vinegar - 35 ml

Preparation of fragrant cucumbers:

1. Take clean jars. At the bottom of a liter jar, put a leaf of currant and cherry, a clove of garlic and a dill umbrella. Put the pre-soaked cucumbers in a jar, laying them more tightly. Place another dill umbrella on top. Fill all jars in this way.

2. Cook the marinade. Pour 1.3 liters of water into two liter jars into a saucepan. In this water, add 2-3 bay leaves, 4-5 pcs. allspice, 5-6 pcs. black pepper, 3-4 pcs. cloves, 1 tbsp sugar, 2 tbsp. salt. Boil the marinade and cook it for about 2 minutes, sugar and salt should be completely dissolved. Turn off the heat and pour in 70 ml of vinegar, stir.

3. Pour hot marinade into jars with cucumbers. Pour a little at first so that the jar warms up and does not burst. Remove the bay leaf from the marinade, do not put it in jars.

4. Cover jars with sterilized lids, but do not roll. Put the jars in a saucepan, the bottom of which is covered with a cloth. Pour boiling water into this pot and put on fire. Wait for the water to boil and then sterilize liter jars for 7-10 minutes, one and a half liter jars for 10-12 minutes, and three-liter jars for 15-17 minutes. After sterilization, remove the jars from boiling water and roll up immediately. Turn over and wait to cool. You don’t need to wrap cucumbers according to this recipe, otherwise they will boil and be soft.

Pickle cucumbers according to these recipes and get delicious preparation. And cook for dessert. Come visit my blog more often and get delicious and proven recipes.

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Pickled cucumbers for the winter liter jars can be called the most popular canning product. They gained their fame thanks to great taste. Many preserve vegetables for the winter and cucumbers, in the list of priority preparations, such as or.
We have collected especially for our readers best recipes how to pickle cucumbers to be 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 blank for the winter, you can not worry about its taste and quality. Vinegar kills all germs and bacteria that are on the ingredients, preventing them from multiplying and ruining the product.
The taste of cucumbers prepared according to this recipe can be called classic, they have no foreign smell and taste. Sweet and sour vegetable will become a favorite snack for all main dishes. There is nothing complicated and special in cooking, which is also important.

Ingredients:

• Fresh cucumber - 600-700 gr;
• Peppercorns - 5 pcs.;
• Laurel - 2 pieces;
• Garlic - 2 teeth;
• Onions - 1-2 pcs.;
• Vinegar 6% - 3 tbsp. spoons;
• Parsley, dill, cloves;
• Water - 1 - 1.5 liters;
• Sugar sand - 4 tbsp. spoons;
• Salt - 2 tbsp. spoons.

The most delicious pickled cucumbers for the winter recipes:

1. Prepare and thoroughly wash the cucumbers, and cut off their ends. For conservation, it is better to choose cucumbers small size they will be crispy and firm.
2. Prepare jars with a capacity of 3 liters. Canning almost always requires sterility. Banks must be sterilized first. Carefully washed jars must be held briefly over the steam, and then heated in the oven, neck down. Lids should also be well washed.
3. Prepare all vegetables and spices. Peel the peel and rinse with herbs and seasonings.
4. First of all, they put in a jar - onions, garlic, herbs, spices. Then you need to carefully distribute the cucumbers. It is more convenient to stack cucumbers while standing, then more of them will fit in the jar.
5. After all the vegetables and seasonings are stacked, pour in pure, 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 cucumbers with boiling brine.
8. Put lids on the neck of the jars. Pour hot water into the basin and lower the jars there. Turn on the stove and keep a basin with jars on it for 9-10 minutes.
9. Then turn off the gas and taking out the jars one by one, close them hermetically with a special machine. After everything is canned, turn the hot jars upside down, wrap and leave in this position until completely cooled.

This is not to say that such an activity 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.

Pickled cucumbers for the winter crispy without sterilization

Is it possible to simplify such a troublesome task as canning cucumbers? Yes, you certainly may. Today, many recipes are known that allow you to get delicious pickled cucumbers without any hassle.

Ingredients:

• Cucumbers - 1 - 1.5 kg;
• Garlic - 4-5 teeth;
• Leaf horseradish - 1 pc.;
• Dill - 2 umbrellas with seeds;
• Black pepper peas - 8-9 pcs.;
• Hot red pepper - 1/2 small pod;
• Acetic essence - 1 hour. a spoon;
• Salt - 70g;
• Sugar sand - 100g.

Crispy marinated cucumbers for the winter in jars:

1. Select fruits of small and medium size, correct form, and pre-leave them for a couple of hours in cold water. Wash each cucumber thoroughly.
2. Peel the garlic and wash it, do the same with seasonings and herbs.
3. Sterilize jars with a capacity of 3 liters. Rinse lids.
4. Place the cucumbers in a colander and pour over boiling water 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 filling until the bulk ingredients are completely dissolved in the container.
6. Next, you need to drain the liquid from the jar of cucumbers and boil it again, adding bulk components. During the boiling process, pour the brine into the cucumbers again, then add the vinegar.
7. Then immediately cover the jars with lids and quickly preserve.
8. Put the jar on the lid and wrap well. After cooling completely, you can turn the cucumbers.

The taste of such cucumbers will please everyone. Adding horseradish sheets will give this product nice smell and crispness. 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 recipe for pickling cucumbers. 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 a large number recipes for pickling cucumbers, you can opt for this. The use of aspirin in the preparation of this recipe will allow you to store jars of cucumbers in a warm room. Not every house 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;
• Sugar sand - 2 tbsp. spoons;
• Salt - 3 tbsp. spoons;
• Laurel leaf - 3 pcs.;
• Black peppercorns - 8-9 pcs.;
• Aspirin - 3 tablets;
• Sheet horseradish - 2 pcs.

Recipes for pickling cucumbers for the winter in jars:

1. Sort all the fruits, even and small, 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 dill umbrella.
3. Put the cucumbers in jars in a standing position. Top with 1 remaining sprig of dill.
4. Pour boiling water into a filled container. Do not touch jars with cucumbers for 8 minutes to completely sterilize the product.
5. Drain the liquid and boil it again. Pour cucumbers over again and leave for 8 minutes.
6. Drain the liquid from the jar and boil it again, adding all the remaining ingredients. After complete dissolution of all the bulk components of the marinade, pour it into a jar of cucumbers.
7. Preserve jars.
8. Put the finished containers with cucumbers in a bowl with hot water and turn on the stove. Keep jars in water for 10 minutes.
9. Turn the jars upside down, onto the lid and wrap them well with a warm blanket. Do not touch them until they are completely cool.

The taste of cucumbers prepared with aspirin is no worse than others. Many people worry that adding pills can be dangerous, but this is completely not true. Aspirin will not cause any harm if consumed in moderation.

How to pickle cucumbers for the winter in jars

Of all the ways to preserve cucumbers, this one can be called the best. The citric acid used in the preparation of this product is considered to be the least safe. Pickled cucumbers are very fond of children, and for them I want to find the best canning recipe. 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 teeth;
• Leaf horseradish - 2 pcs.;
• Laurel - 2 pcs.;
• Dill - 2 umbrellas;
• Salt - 2 tbsp. spoons;
• Sugar sand - 5 tbsp. spoons;
• Citric acid - 1.5 teaspoons.

Pickling cucumbers for the winter crispy recipes:

1. Put the cucumbers in a large basin, pour cold water for 5-6 hours. After washing them with a brush and cut off the ends on both sides.
2. Put all the greens on the bottom of the container, with a volume of 3 liters, and put the cucumbers.
3. Bring water to a boil and pour cucumbers over it, do not touch them for 8-9 minutes. Next, you need to drain the water from the jar, it will no longer be needed. new water bring to a boil and pour over the cucumbers. Set aside the jar for 8-9 minutes
4. Drain the liquid from the jar into the prepared container and again on the fire, until it boils completely. Add all remaining ingredients to it. Boil the resulting brine well.
5. bring down hot pickle into cucumbers and preserve them.
6. Turn the jars upside down and wrap them in a warm blanket. Until completely cooled, the jars cannot be turned over and opened. In the recipe for any pickling, you can include green leaves of different plants.

The taste of such cucumbers is sweet and sour. It is impossible to distinguish on what brine they are prepared, on acetic, aspirin or citric acid, by appearance and taste. There are no contraindications for the use of such cucumbers. In addition, such pickled cucumbers can also be kept warm without worrying that they will become cloudy and spoil.

Pickled cucumbers crunchy recipe the most delicious

Whoever has no time at all can use this recipe for canning cucumbers. The taste of such a product is spicy-sweet and will be enjoyed by relatives and guests. For a snack, these cucumbers are perfect and scatter instantly.

Ingredients per 1 liter:

• Cucumbers - 0.5-0.6 kg .;
• Sugar - 0.5 cups;
• Water - 1 liter;
• Vinegar 9% - 0.5 cups;
• Salt - 1 tbsp. a spoon;
• Laurel - 1 pc.;
• Horseradish - Half a sheet;
• Black pepper peas - 4-5 pcs.;
• Garlic - 2 teeth;
• Dill umbrella - 1 pc.

Pickling cucumbers in liter jars

1. Wash prepared 1 liter jars thoroughly, you can use soda. Pre-sterilization of the container before conservation is not required.
2. Wash the cucumbers and cut off the ends.
3. Put 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. Arrange all spices in empty jars. Mince the garlic and add to the spices.
5. When the cucumbers have changed color, you need to arrange them in jars. It is impossible to catch them from the pan with your hands, you need to take a fork.
6. In the water remaining from the cucumbers, pour the bulk components, boil the resulting brine.
7. Pour vinegar into jars with cucumbers and fill them completely with brine.
8. Preserve the workpiece and put on the lid. Wrap all jars with a warm blanket and leave to cool completely.

In order for the cucumbers to turn out delicious and stored for a long time, it is not necessary to look for perfect recipe. Compliance with all conditions of sterility and technical right action provide excellent results.
Now it is possible to use screw caps for preservation, then the pickling process becomes much easier, because you do not need to roll the caps with special machines for a long time.
It is important to remember that when choosing fruits for canning, it is better to stop at small cucumbers, about 10-12 cm, they will be the most crispy and delicious. Enjoy your meal!

: crispy, fragrant, mouth-watering ... There is nothing better for boiled potatoes! And besides, they make an amazing winter salad. Cucumbers are the vegetables that are most suitable for pickling. The blanks from them are excellent palatability and they keep well.

It is for these reasons that every housewife has a favorite recipe for pickling cucumbers for the winter in stock. If you have not found such a recipe for yourself, then pay attention to the following, thanks to which you can cook delicious cucumbers in the marinade.

Among the many recipes for pickling cucumbers, you can find both simple and very intricate, which add unusual ingredients. Cucumbers for harvesting are used either very small (gherkins), or already quite mature and large. There are recipes for overripe cucumbers. It is impossible not to choose the right one for yourself among such a wide range!

Not many people like to mess around with sterilization when clogging various homemade products. As an alternative, take the pickling recipe without sterilization as a basis.

On such "Pickled cucumbers for the winter" step by step recipe You will need the following list of products:
- 1 kg of small cucumbers,
- 90 g of salt,
- 35 g sugar,
- 200 ml of table vinegar,
- 1 liter of water,
- greens (dill, currant, cherry or oak leaves, celery, mint, horseradish leaves, etc.).

The greens chosen for pickling cucumbers are washed, if possible dried and cut into small pieces. Then the prepared greens are laid on the bottom of glass jars and washed cucumbers are placed on top of it. The measured volume of water is brought to a boil and poured into jars to the very neck. Banks are covered with lids and left for 15-20 minutes to infuse.

After the water from the jars is drained into a large saucepan, spices are added there and the marinade is boiled for 2 minutes, stirring occasionally. At the end, table vinegar (5-6%) is poured into it and the pan is removed from the stove. Cucumbers in jars are poured with boiling marinade, immediately rolled up and turned upside down until cool.

Pickled Gherkins with Mustard Recipe

The ingredients you need to take for harvesting are as follows:
- 1 kg of small cucumbers,
- 150 g onion,
- 40 g dry mustard,
- 1 large bunch of dill,
- 300 ml of vinegar 6%,
- 1 tsp black ground pepper,
- 1-2 bay leaves.

The onion is cut into large rings. The dill is finely chopped. Onions are mixed with chopped herbs, and vinegar, dry mustard, ground black pepper and powdered bay leaf are added to them.

The resulting mixture is mixed and put on moderate heat, where it is brought to a boil. Pre-washed cucumbers are laid in boiling water, and again everything is brought to a boil. And you can lay out cucumbers in sterilized jars, pour marinade and quickly roll up. The workpiece is stored, like the others " Pickled cucumbers for the winter - recipes”, in a dark, cool place.

The Indian way of pickling cucumbers is quite special. In a marinade with the addition of apple cider vinegar, vegetables are obtained with a delicate, unusual, but pleasant taste. You will need for such a workpiece:
- 2.5 kg of young cucumbers,
- 3 cloves of garlic,
- 2 onions,
- 1-2 sweet peppers,
- 3 hot chilli peppers,
- 125 g of salt,
- 500 ml of apple cider vinegar for each liter jar of seaming,
- 1 tsp carnations,
- 2 tablespoons allspice.

As for others recipes "Pickled cucumbers for the winter", cucumbers are thoroughly washed and at night (for 6-8 hours) they are poured with cold water. Then they need to be rinsed under running water and put in jars, alternating cucumbers with onion rings, chopped garlic cloves, strips of sweet and hot peppers. Salt and spices are mixed and poured with vinegar. The marinade is brought to a boil and cucumbers in jars are poured over it; after which the container should be rolled up and turned over to cool.

Recipe "Sweet Pickled Cucumbers"

Salt and sugar are poured with water and brought to a boil. Cucumbers are blanched for about 5-6 minutes, after which they are immediately lowered into cold water. Jars for harvesting are sterilized, and some of the spices and spices are placed in them. Then the jars are filled with cucumbers quite tightly. Vinegar and boiling sweet marinade are poured into the filled container. Banks are covered with lids and sterilized for 12-15 minutes. After heat treatment banks are rolled up, turned over and wrapped, as shown in " Pickled cucumbers for the winter. A photo».

Cucumbers are pre-blanched in boiling water for 3-4 minutes and then dipped in cold water. Sorrel leaves are boiled until the color changes (about 5-7 minutes) in one liter of water, and then drain from excess moisture and grind to a puree state on a blender. The water in which the sorrel was boiled is poured into a separate container.

Sorrel puree is mixed with sugar and salt, and 4 cups of water remaining after boiling the sorrel are added to them. The resulting marinade is put on moderate heat, brought to a boil, stirring, and boiled for no more than 2 minutes. Cucumbers are tightly laid in jars, poured with hot marinade with sorrel and left for 3-4 minutes.

Next, the marinade is drained, brought to a boil again and poured back into the jars. Thus, the manipulations for draining and heating the marinade are repeated 3 times, and after the last filling, the jars can be rolled up. Stored so original crispy in a cool place.

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

Canned cucumbers with vinegar - one of the most common ways to harvest cucumbers. The taste of cucumbers depends on the variety, pickling varieties are especially tasty. I recommend!

Few 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 canned cucumbers with chili ketchup.

Canned cucumbers without vinegar are easy to prepare, the main thing is to take cucumbers of the desired pickling variety and size. It is good to make cucumbers in small jars, it is more convenient if the family is small.

I make canned cucumbers with onions when the main program for harvesting cucumbers is completed, but they all do not end and do not end. Try it, maybe you will like this simple recipe?

pickled cucumbers- "the most Russian snack", as well as an indispensable product for the preparation of vinaigrettes, pickles and other traditional dishes. How to pickle cucumbers - you will learn from this recipe!

Canned crispy cucumbers are the real wealth of any housewife. I have several options for crispy cucumbers in my arsenal - I am 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 placed. Cucumbers should be taken small, pickled varieties. Ready!

With the advent of summer, I begin to miss salted cucumbers. Therefore, as soon as fresh ones appear, I immediately salt them. My recipe for lightly salted cucumbers is simple, they are prepared in just a couple of days. Taste is great!

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

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

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

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

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

When there are a lot of cucumbers in the country, you need to harvest them for the winter. Cucumber salad for the winter is a chic preparation, one of my favorites. I recommend making at least a jar - you will not be disappointed.

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

Recipe for Pickled Cucumbers.

Almost everyone loves cucumbers. And how to cook them lightly salted - about this in the recipe. Delicious traditional Russian snack!

Cucumbers with mustard are a great addition to any winter feast. The taste of such cucumbers is distinguished by a special spice and piquancy of 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 in taste. They are good to serve as a snack, add 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 make 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 are tasty, firm, crispy. You only need to take the right small pickled cucumbers and you will be happy in winter! Here is my recipe!

Pickled cucumbers without vinegar take time, but the result is excellent! Cucumbers according to this recipe are delicious. Recipe given for liter jar, it is convenient to salt small fruits in it.

Pickles fast food I also call cucumbers in a quick way. I learned this recipe from my friend, who does everything with lightning speed. Quick cucumbers will appeal to everyone who loves spicy.

Pickled cucumbers in Korean - yummy for those who love spicy. This recipe came to me recently and received the approval of my family. And my home is capricious - they won’t approve of anything :)

Pickled cucumbers with coriander are very tasty. This caucasian recipe for 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 right from the garden. It turned out very tasty and fast. Do you know how?

The best gratitude is to quote the entry;)

Well, tell me, who does not love spicy, spicy, crispy pickled cucumbers? Who has not yet hidden the best and the recipe for their preparation for the winter in jars, passed down from generation to generation? Every housewife sooner or later finds such a recipe and harvesting juicy vegetables for the winter turns into a wonderful tradition, as well as their use on holidays in salads, as an appetizer or just a delicious addition to a hearty lunch or dinner.

Crispy pickled cucumbers are loved by both adults and children. Their main secret, of course, is to make homemade canned food natural and tasty. They use both their own cucumbers from the country harvest, and store-bought ones, but always the freshest ones. After all, where does the crunch come from a sluggish old cucumber.

Today I will tell you about recipes for making very tasty pickled cucumbers with a must-have attribute - a sonorous crunch!

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

What is the main difference between pickled cucumbers and salted ones? That's right, in that they are poured with a marinade of spices, salt, sugar and, of course, vinegar. Vinegar in such a recipe becomes the most important preservative, the one that prevents the cucumbers from spoiling, and the dominant note in taste.

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

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

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

To prepare these cucumbers you will need:

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

This number of cucumbers fits in two liter jars. All spices and herbs are calculated per liter of marinade. Approximately as much marinade is required to preserve crispy pickled cucumbers for the winter.

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

Cucumbers for pickling must necessarily be with pimples and a uniform dark green color, without yellow spots and buttocks. Yellowness indicates that the cucumbers lacked moisture during the growth process. Crispy pickled cucumbers will not work out of these either.

Cooking:

1. Thoroughly wash the cucumbers that you are going to pickle in advance. Make sure they are fresh with no signs of spoilage and do not have wilted soft sides.

Pour cucumbers with cold water and leave to soak for 4 hours. In an ideal situation, especially in summer heat, the water must be changed, if it is warm, again to cold.

2. Wash all the leaves and herbs for the marinade. Prepare the spices as needed.

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

• put the jars upside down over a pot of boiling water using a special lid with holes,
• warm the jars with a little water in the oven,
• boil jars with a little water in the microwave.

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

The main thing is to take them out carefully, because they will be extremely hot. Use pot holders, mittens and towels.

Lids are sterilized by boiling in a ladle of water. Five minutes of boiling is enough.

4. Aromatic herbs, leaves and spices are placed in prepared and slightly cooled (so as not to burn your hands) jars.

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

5. Now the fun part. Did you love Tetris as a child, as I loved it? Why Tetris? Yes, because it is the turn of cucumbers to take their place in the banks. To do this, they need to be expanded as tightly as possible.

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

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

6. Boil a kettle or pot of water. Then pour boiling water over the cucumbers laid in the jar to the very top. Right on the edge of the bank.

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

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

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

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

Once filled, close with lids. If you use twisted ones, then wrap them as tightly as possible to the maximum of your strength. If there are special thin caps for seaming, then keep a seaming tool on hand and roll it right there.

9. Once twisted, turn the jars upside down and place on the lids. Check with a tissue or finger to see if liquid is leaking at the neck. If it leaks, then it is urgent to replace the covers with new ones. To do this, you can sterilize more lids than cans. Spares never hurt.

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

After a day or two is better. Check the jars again for leaks and calmly put them in the ripening cabinet.

Delicious crispy pickled cucumbers will be ready after a while, and they are best consumed in winter. Enjoy your meal!

Crispy pickled cucumbers in liter jars with currant berries

Another interesting recipe cooking pickled cucumbers, which I discovered a couple of years ago. I really love it when cucumber marinade is prepared with the addition of a variety of flavors. She herself experimented with berries, vegetables, spices. I liked the recipe with blackcurrant for its unusualness. And it also came in handy when, along with cucumbers, the berry crop ripened in the country. If you have the same situation, then be sure to try preparing crispy pickled cucumbers with currants.

To prepare 1 kilogram of cucumbers you will need:

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

How to cook crispy pickled cucumbers for the winter:

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

1. First of all, soak the cucumbers in cold water. It is this process that will help them become elastic and crispy later, even after a long pickling in jars. We pickle cucumbers for the winter, so we will not eat soon.

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

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

Sterilization can be done quickly in the microwave. Just pour about 100 grams of water into a jar and put it in the microwave for 3 minutes. The water will boil and sterilize the cans.

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

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

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

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

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

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

9. After that, immediately close the lids. Twist them very tightly and turn the jar upside down. Check the edges of the jar near the lid, there should be no leaking water. Now put all the jars together and wrap them in a blanket. In this form, they should stand for a day or even more until the banks cool completely.

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

Eat to your health!

Recipe for crispy pickled cucumbers for the winter without sterilization

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

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

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

To prepare such original cucumbers you will need:

• cucumbers - 1 kg,
• hot chili ketchup - 4 tablespoons,
• bay leaf - 2 pieces,
• allspice - 4 peas,
• garlic - 2-4 cloves,
• black pepper - 6 peas,
• salt - 1 tablespoon,
• sugar - 2 tablespoons,
• vinegar 9% - 70-80 gr (7-8 tablespoons).

Cooking:

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

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

2. Sterilize the jars in your favorite way. (you can also read about this in the very first recipe, I share my proven method).

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

4. Put the bay leaf, garlic and pepper in the jars, dividing the spices equally between the jars.

5. Then lay the cucumbers very tightly.

6. Now pour the cucumbers in jars with a very burning, freshly boiled marinade. The marinade should not have time to cool. It will be red in color and crispy pickled cucumbers will look like they are cooked in tomato juice.

7. Hot jars, immediately after pouring the marinade, must be tightened with lids or rolled up (depending on what you use), turn over and put on the lids. Check the tightness of the jars. Wrap with a blanket and leave for a day to cool completely.

The result will please you very much. Enjoy your meal!