Preservation of cucumbers for the winter. Delicious recipes in liter jars

In our country, cucumbers have long been preserved for the winter. It is important to note that the preparation depends not only on the chosen recipe, but also on the quality of the ingredients. In addition, you need to know some secrets of cooking snacks.

To stock up on the required number of cans, it is recommended to set aside a whole day for canning. It is also necessary to prepare glass jars and lids.

You have probably noticed that each hostess has a slightly different taste of pickled cucumbers, even if they were cooked in the same way. This is because every woman has her own little tricks, in addition, each family has its own taste preferences, so the dosage of spices and spices may differ.

In this article, we will consider the most popular recipes with which you can prepare delicious and crispy cucumbers. If you do not have your own vegetables, then it is better to buy fruits with "pimples" in the store, they are best suited for a snack.

To prepare delicious and crispy cucumbers for the winter, they do not have to be sterilized. If you follow the canning technology and tightly roll up the lids, then the snack can be stored for several years.

For a one-liter jar, you will need the following amount of ingredients:

• The number of cucumbers depends on their size.
• 2 tsp granulated sugar.
• 2 tsp salt.
• 2 tablespoons of table vinegar.
• 2-3 pieces of dill umbrellas.
• 5-8 black peppercorns.
• 4-5 garlic cloves.
• 10-15 cm horseradish leaf.
• 5-6cm horseradish root.

canning process

Cucumbers should be thoroughly washed, then soaked in cold water for 2-4 hours.

All products must be washed. Banks also need to be prepared. They do not have to be sterilized, it is enough to wash well under running water. Add dill umbrellas and peeled garlic cloves to them.

The horseradish root needs to be peeled, cut into small pieces and sent to jars.

After that, chop the horseradish leaf, and add to the rest of the ingredients.

Cucumbers can be cut on both sides, but this is not necessary. Put larger fruits on the bottom vertically, and add small cucumbers to the jar to the top. If desired, you can add another dill umbrella on top. Also send peppercorns and bay leaves to the jar.

Fill jars to the very top with boiling water. Cover with lids and leave the workpiece for 40-50 minutes. After that, pour the liquid into a bowl, it will come in handy for us to prepare the brine.

Put a container of water on the stove and bring the liquid to a boil. After that, add sugar and salt, stir well so that all the crystals are completely dissolved. At the very end, add table vinegar 9%.

Pour boiling brine into liter jars and roll up the workpiece with a special machine. There is another option - salt, sugar and vinegar can be added directly to the jars, and then poured with boiling water, which we previously drained.

Turn the jars over, cover with a towel and leave to cool completely.

This is one of the easiest cucumber pickle recipes.

It is important to note that such preservation can be stored for a long time in a kitchen cabinet at room temperature.

Preservation of cucumbers in liter jars

If you treat your guests with cucumbers according to this recipe, then you will definitely be asked to tell about the cooking method. Preservation does not require a lot of spices and spices. The marinade is different from the traditional brine, but the cucumbers are non-acidic and crispy.

For two liter jars you will need the following products:

• 1 kg cucumbers.
• 1 piece of bell pepper.
• 2 pieces of dill umbrellas.
• 4 peas of allspice.
• 5 black peppercorns.
• 4-6 garlic cloves.
• 2 pieces of bay leaves.
• 2.5 tablespoons of sugar.
• 1 tbsp salt.
• 1 tsp 70% vinegar.

Cooking method

Wash cucumbers thoroughly. To get rid of white plaque, it is recommended to use a clean sponge. All fruits must be undamaged.

After that, the vegetables should be soaked in cold water for 1-2 hours.

In the meantime, we will prepare glass jars. They need to be washed with soda, then rinsed. Then sterilize them over steam for 5 minutes, and pour boiling water over the lids. You can use other methods as well.

Put dill umbrellas and bay leaves in a separate cup. Pour boiling water over them and leave for a couple of minutes. In this case, the aromas are better revealed and transferred to the cucumbers.

Wash the sweet pepper, divide it into two parts to remove the seeds, cut into small pieces, and then send it to the prepared glass jars.

Then we send the bay leaf, dill umbrellas and 2 cloves of garlic. You also need to add peppercorns.

Cut off the bottoms of the cucumbers. The first row must be laid out vertically. If there is space left in the jar, then you need to lay out several fruits horizontally.

From above, add 1 clove of garlic, an umbrella of dill to each jar. After that, fill the container with boiling water to the very top. Cover with lids and leave for 15-20 minutes.

After this time, you need to drain all the liquid into the pan. It is best to use a lid with holes. You can also make holes in a regular plastic lid.

Boil the water, and pour the cucumbers again so that they warm up well. To prepare the marinade, you need to put a pot of water on the stove, add salt and sugar and wait until they are completely dissolved.

Drain the liquid from the jars again and fill them with marinade, add 0.5 tsp of vinegar essence to each jar. Then the workpiece must be rolled up, the container turned over and checked for leaks.

Cover the workpiece with a blanket, wait until it cools completely, and then put it in the cellar, on the balcony or in the closet in the kitchen.

Assorted cucumbers and tomatoes for the winter. Canning for the winter

It is better to preserve tomatoes and cucumbers together, as they complement each other's taste. In addition, this method saves a lot of time.

Ingredients:

• 800g cucumbers.
• 1kg tomato.
• Parsley and dill.
• 10-15g horseradish root.
• 3 cloves of garlic.
• 2 bay leaves.
• Peas of black and allspice.
• 3 blackcurrant leaves.
• 1 tbsp salt.
• 3 tablespoons of granulated sugar.
• 5 tbsp 9% vinegar.

Cooking process

In a three-liter clean and sterilized jar, first you need to add spices. Put dill, chopped horseradish root, parsley, pepper, peeled garlic cloves cut in half on the bottom. Then black currant leaves.

Cut off the edges of the cucumbers and lay vertically in a jar. Next layer add tomatoes, parsley on top. After that, all products must be poured with boiling water. Cover the jar with a lid and towel. Vegetables should be heated for 15 minutes.

After the appointed time, the liquid must be drained into the pan.

Now let's start preparing the marinade. Put the container on the stove, add salt and sugar to the water. When the brine boils, you need to add vinegar to it.

Pour the vegetable platter with boiling marinade.

After that, the jars can be immediately rolled up without sterilization. As usual, it must be turned upside down and covered with a thick blanket. Assorted is very tasty and is an excellent snack for any table.

Canned cucumbers with vodka. The most delicious crispy cucumbers

If you want to cook real barrel cucumbers at home, then be sure to use this recipe. It is not as popular as other canning methods, but the vegetables are crunchy and tasty.

Ingredients for a three-liter jar:

• 1.5-2kg cucumbers, depending on size.
• Dill umbrellas.
• Hell leaves.
• Amaranth.
• Currant leaves.
• 4-5 garlic cloves.
• 50g vodka.
• 100g of table salt.

Preservation procedure

Cucumbers need to be washed well, cut off the tips. If you want them to turn out crispy, then they must be soaked for a couple of hours in cold water.

At the bottom of a sterilized jar, you need to lay out several sprigs of greens and 5 cloves of garlic.

Then tightly fill the jar with cucumbers.

The next step is to completely dissolve the salt in the water. Pour the cucumber appetizer with the resulting liquid. Then set aside the jar for 4 days.

When four days have passed, the brine must be drained into a saucepan. Put the container on the burner and boil the liquid. In the meantime, the jar needs to be filled with cold water, cover with a lid, then shake well, and then drain the water.

When the brine boils, it needs to be cooked for about 5 more minutes. After that, add vodka to the cucumbers and pour them with hot marinade to the very top.

Now the jars can be rolled up with sterilized lids. Then the container must be turned over to check the tightness. When the workpiece has cooled, it is recommended to put it in a cold place, so they will be stored longer.

As you can see, all canning methods are simple, so any housewife can use recipes and prepare cucumbers for the winter.

As you know, pickled cucumbers are a “guest of honor” and a favorite snack of the traditional Russian table and an important ingredient in many dishes. Today we will tell you about how best to prepare cucumbers for the winter without resorting to sterilization: for you, simple recipes for canned cucumbers with citric acid, vinegar and mustard!

Perhaps not a single hostess will refuse to pamper her household with tasty and healthy pickles: cucumbers, tomatoes, mushrooms and even beans. As if a tradition, extraordinary recipes for homemade pickles, canning, pickling and marinating are passed down from generation to generation. And you can’t do without jams from your favorite vitamin cherries and currants.

Salted and pickled cucumbers are loved in every family

But sometimes you want to diversify your usual diet so much that we begin to be interested in new and sometimes the most unexpected preparations. Fans of pickled and pickled cucumbers are lucky as never before, because we will share the best recipes for excellent crispy cucumbers with citric acid, prepared without sterilization.

There are a great many original pickling and canning recipes, all of them are unique in their own way, and following the harvesting technology allows you to get truly wonderful pickles and pickled goodies.

The formula for successful canning

The mystery of home pickling and canning vegetables, and in particular cucumbers, in addition to inspiration and enthusiasm, is as follows:

First of all, sterility of vegetable crops and containers. It must be understood that these factors affect the shelf life and quality of the blanks. All glass jars should be pre-screened for chips, scratches, because air and microorganisms can easily penetrate into the pickles through them. Such a neighborhood, you see, is completely undesirable for conservation. No less attention should be paid to the inspection of seaming caps: they should all be even and not even have a hint of rust. Several methods can be used for sterilization, but there is a single rule - glass should not be subjected to sudden temperature changes, because it can easily burst. You need to heat it up gradually, only in this way you will save the container for conservation.

Soak the cucumbers in cold water, and then wash them very well so that the dirt from the vegetables does not get into the preservation.

Secondly, it is very important to choose really high-quality crops for home-made preparations for the winter, whether it be fruits, berries or, as in our case, vegetables. The ideal option would be to process cucumbers on the day they are harvested, since every day of storage (even in the refrigerator) adversely affects their quality. It is unlikely that a blank of sluggish cucumbers will be tasty and generally be able to be stored. As soon as the crop is harvested, cucumbers should be sorted by size: they can be pickles up to 5 cm long, well-known gherkins (5-9 cm) and greens, whose length is not more than 12 cm. It is advisable to place cucumbers approximately the same in size in one jar.

Attention! Remember that the shorter the length of the cucumber, the more valuable it is!

Sorted products are soaked in cold water for 5 hours, while periodically the liquid changes. What does soaking do? First of all, it allows you to get rid of bitterness and restore fruit turgor. At the time of filling the jars, the cucumbers are thoroughly washed, revised, damaged and rotten specimens are set aside.

An obligatory component of preservation is dill, and add the rest of the spices and herbs to taste

Thirdly, you need to choose the right spices. When canning cucumbers without sterilization, they most often use:

• parsley;
• basil;
• dill umbrellas;
• coriander;
• tarragon;
• celery;
• horseradish leaves and roots;
• other herbs that give the marinade and preparations a peculiar, unusual taste.

Bay leaves, peppers (red and black), garlic cloves, mustard, and other seasonings add some piquancy to ready-made pickles. But by adding currant leaves, cherries or citric acid to the marinade, you can get not only a characteristic aftertaste, but also make the cucumbers more crispy and plump.

Put the spices at the bottom of the jars, and the greens between the cucumbers and on top

Fourth storage instructions must be followed strictly. Most cucumber blanks can be consumed after 15-20 days, and they need to be stored in a room where the temperature does not rise above 18 ° C.

pickled cucumbers

For cooking, it is best to use small fresh cucumbers - ideally they should be approximately the same size and have the correct shape. All vegetables are sorted, washed thoroughly, placed in a container with cold water for 6 hours for soaking.

At this time, you can do the preparation of spices. They will make pickled products not only fragrant and appetizing, but also strengthen its structure. The list of possible spices and seasonings is indicated above, but for reference - put on 1 three-liter jar:

• 3 leaves of horseradish;
• 2 dill umbrellas;
• 4-5 cherry leaves and the same number of currants;
• 4-5 garlic cloves;
• 1 red pepper (for lovers of burning sharpness).

If you like spicy cucumbers - put more pepper and garlic

Preparation of spicy greens includes rinsing and chopping. The length of the greens in the blanks should not be more than 5-8 cm. Of course, this does not apply to currant and cherry leaves - they are only washed and shaken off from excess water. Finely chopped garlic and pepper.

Soaked cucumbers are laid out in a sterilized three-liter bottle, where half of the spices and herbs have already been placed. Usually cucumbers are stacked vertically, only the top row is horizontal. The last cucumbers that fit in the jar are “covered” with the remaining greens.

Then, following all the recommendations, the jar is gradually filled with boiling water. In order for the heating to occur evenly and the container does not burst, you need to turn it a little and try to pour boiling water into the center of the container, avoiding direct contact with the walls. The bottle is closed with a metal cap and aged for a while. After the water cools down a little, it is carefully drained and the jar is filled with boiling water again.

Pour the brine so that it completely covers the cucumbers.

In the third approach, the container is poured with a hot marinade made from salt (3 tablespoons) with the addition of sugar (6 tablespoons) and 9% vinegar (200 ml). After that, the jar is closed with a sterilized metal lid and immediately rolled up. The container must be turned upside down, visually check the reliability and tightness of the clogging, cover with a blanket or blanket and leave for several hours to cool.

Instead of currant leaves, some hostesses use grape leaves. For piquancy and sharpness of taste, you can add mustard in grains. The process of home canning, despite its laboriousness, is very creative, so experimenting by adding various spicy spices is possible and even necessary!

Cucumbers with mustard

With this, you can replenish your collection of recipes with new and maybe even unexpected preparations that will be very appropriate on the table during the long winter!

Country-style canned cucumbers

For those who value their time, we can offer an incredibly simple and affordable recipe for homemade cucumbers. Dill, chopped horseradish leaves and root, cherry or currant leaves (which was at hand) and garlic are placed in a three-liter bottle. Soaked and pre-sorted cucumbers are placed in a jar, salt (80 g) and cold water (preferably purified, can be from the store) are poured on top. The jar filled to the top is tightly closed with a nylon lid and placed in the refrigerator. It should be said that although cucumbers are slowly salted, they do not peroxide. Try this quick preservation method and you won't be disappointed!

Country-style cucumbers should be stored in the refrigerator

Crispy cucumbers (without sterilization) with citric acid

Agree, you don’t always want to get involved with sterilization:

• firstly, a lot of steam is formed in the apartment, it becomes very hot, but there is already enough heat on the street;
• secondly, sterilization is a process, albeit a simple one, but very traumatic: at any moment you can get scalded, and all the desire to cook pickled goodies will come to naught.

Therefore, we are ready to offer you another simple and safe way to preserve cucumbers with citric acid without resorting to sterilization.

Washed herbs and spices are placed in sterilized bottles, then cucumbers are placed. The entire procedure for preparing greens and vegetables is described in detail above, so we will not repeat it.

Pour salt on cucumbers, when you pour water - it will be distributed throughout the jar

The filled jar is carefully poured with boiling water, covered with a metal lid and aged for 10 minutes. Further, water is drained into the container from the jar, salt and sugar are added there (2 and 1 spoons, respectively) and placed on the stove. While the marinade is boiling, pour citric acid (1 tsp) directly into the bottle. Let the marinade boil for a couple of minutes, remove it from the stove and, slowly, pour over the cucumbers. It remains only to cork hermetically with a lid and turn the container over.

Attention! Do not forget to wrap the hot billet, this will allow you to keep it longer in the winter! Although, if it is very tasty, then it will not be easy to do!

Crispy pickled cucumber recipe: video

Preservation of cucumbers for the winter: photo

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.

With white spikes - salad, with black - for conservation.

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 a delicious preparation. And cook for dessert. Come visit my blog more often and get delicious and proven recipes.

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Among housewives, canning cucumbers for the winter without sterilization is popular, because it is quick and easy to carry out, without the use of special knowledge. The preparation turns out to be very tasty, crunches when consumed, retains all the benefits and aroma of fresh vegetables. It's nice to eat it in winter to feel the taste of summer again.

How to pickle cucumbers without sterilization

Mistresses note that harvesting cucumbers for the winter without sterilization is a simple procedure if certain tricks are followed:

• for pickling, you need to select special varieties that are marked with a special mark; salad varieties are not suitable for this role, because they will not crunch;
• it is better to pick up jars for pickling with closing lids that do not need to be rolled up;
• fruits should be selected small in size, selected without damage, yellow spots and cracks;
• freshly picked vegetables from the garden should be soaked in low temperature water for a couple of hours before processing;
• marinade without sterilization makes the final product crunchy, which will be very useful for novice housewives to know;
• if you add a little vodka to the marinade, the snack will last longer;
• the consistency of the final product depends on spices - when horseradish leaves are added, it will crunch, when horseradish root is added, it will feel sharp, with mustard and tarragon a special aroma is obtained, and with oak leaves - elasticity;
• it is necessary to lay the workpiece in sterilized jars, close the lids treated with boiling water;
• after rolling, the jars must be placed for cooling, wait a day, take out for storage;
• A properly prepared snack can be stored for up to a year.

Delicious pickled cucumbers with mustard

To prepare a fragrant snack with the addition of mustard, you should take the following components:

• cucumbers - 1500 g;
• salt - 30 g;
• water - 1000 ml;
• acetic acid - 20 ml;
• sugar - 25 g;
• pepper - 2-3 peas;
• mustard seeds - 15 g;
• grated garlic - 2-3 cloves.

How to pickle cucumbers for the winter in jars with mustard, a step-by-step recipe will tell you:

1. Rinse the fruits, soak, sterilize the dishes.
2. Put the product in liter jars, add all the spices to the bottom, pour boiling water, wait 10 minutes.
3. Drain the water, add sugar, salt, boil, pour vinegar.
4. Pour the jars with the resulting marinade, roll up.
5. For ease of use, vegetables can be pre-cut into slices.
6. Instead of mustard, you can use hot peppers, chili or red ketchup.

Quick Pickled Cucumbers

To prepare a delicious snack for the winter very quickly, you will need the following components:

• cucumbers - 1500 g;
• greens - 20 g;
• garlic - 5 cloves;
• horseradish - 10 g;
• water - 1500 ml;
• salt - 45 g;
• sugar - ½ tablespoon;
• acetic acid - ¾ cup.

Recipe for pickled cucumbers without sterilization, made quickly using three fills:

1. Sterilize liter containers, put parsley, dill, celery, horseradish leaves with blackcurrant, lay cucumbers vertically, put a dill umbrella on top.
2. Pour boiling water, close the jar, leave for 3 minutes, drain, pour boiling water again.
3. At the third pour, add garlic, horseradish, marinade.
4. Boil the marinade for several minutes, pour vinegar into it, pour it into containers, and then close them.
5. After cooling upside down, they are ready for storage.

How to make Bulgarian pickled cucumbers

In modern cuisines, pickling cucumbers without sterilization in Bulgarian style is popular. For manufacturing, you should take:

• cucumbers - 3000 g;
• water - 1250 ml;
• salt - 15 g;
• sugar - 1/2 cup;
• vinegar essence - 1/2 cup;
• cherry leaves, dill umbels, garlic, onion;
• carrots - 1 pc.;
• black and allspice peas, bay leaf.

Pickled preservation is done as follows:

1. Rinse vegetables, soak for 4 hours to add crunch, wash out nitrates and bitterness.
2. Sterilize liter jars, wash greens, peel onions, garlic and carrots, cut into rings.
3. Cut off the ends of cucumbers by 1 cm, wipe with a sponge to remove the remnants of the earth.
4. Boil water, put greens, spices, vegetables in jars, pour boiling water, wait 20 minutes.
5. The same amount of water must be boiled with the addition of sugar and salt, after removing from the fire, add vinegar, drain the first water from the workpiece, pour the marinade.
6. Close jars, let cool.
7. A month later, the appetizer is ready to eat, has a good taste, strong structure.

How to cook pickled cucumbers with citric acid

If the household does not like the too bright taste of vinegar, then you can make pickled cucumbers without sterilization with the addition of citric acid. The recipe calls for:

• cucumbers - 1500 g;
• sprig of dill with seeds - 1 pc.;
• garlic - 3-4 cloves;
• mustard seeds - ½ teaspoon;
• black pepper, white - 4 peas;
• bay leaf - 2 pcs.;
• water - 4 glasses;
• citric acid - 5 g;
• salt, sugar - each 2 tablespoons.

Step-by-step master class for preparing a pickled dish:

1. Wash the cucumbers, soak for 3 hours, cut off the ponytails with spikes.
2. Sterilize jars with lids.
3. Divide the dill into pieces, peel the garlic, chop into plates.
4. Put the spices into the bowl.
5. Lay the cucumbers tightly, pour boiling water to the top, wait 15 minutes, drain.
6. Make a brine: put sugar and salt in water, boil for 2 minutes, skimming off the foam.
7. Pour the workpiece with a solution, put citric acid, roll up.
8. Twist the rolled up jar so that the acid dissolves, let it cool.
9. After pouring, the brine will look cloudy, but when the acid dissolves, it will become transparent.

Crispy Pickled Cucumbers

To get pickled cucumbers without sterilization with a crispy texture, you need to take:

• small vegetables - 2000 g;
• garlic - 2 cloves;
• carrots - 100 g;
• vinegar - 10 ml;
• sprig of parsley - 1 pc.;
• water - 4 glasses;
• salt - 15 g;
• sugar - 30 g;
• pepper - 5 peas;
• cherry leaf, cloves - 3 pcs.

Instructions for preparing snacks come down to the following method:

1. Soak vegetables, put in sterilized jars with garlic, carrots, herbs.
2. Pour in boiling water, wait 10 minutes, pour out, repeat.
3. For the third filling, salt, sugar, spices are added, boiling is carried out.
4. The resulting marinade is poured into jars, vinegar is added, rolled up.

Video: pickled cucumber recipes for the winter in jars

It will be useful for any hostess to learn the secrets of preparing delicious blanks that are stored for a long time without requiring any hassle with manufacturing. There are recipes for sweet-tasting vegetables, exquisite combinations, but the videos below detail and clearly show how to cook a crispy preparation, pickle vegetables with pepper, or as a later use in salads. These simple lessons will help you prepare a fragrant dish that delights with its simple but rich taste all winter.

Crispy pickled cucumbers for the winter without sterilization

Pickling cucumbers for the winter with pepper

How to pickle cucumbers for salads

Such is the hot time now - the end of summer and the beginning of autumn. The harvest has ripened and the housewives have to work longer in the kitchen in order to prepare various delicacies for the winter. Today I want to offer you delicious recipes for crispy pickled cucumbers. Even if the housewives do not prepare them, they buy ready-made ones. But often there is so much vinegar in store-bought cucumbers. And you can choose the appropriate recipe yourself and determine for yourself which cucumbers you like - salty, spicy or sweet. After all, it is so tasty to crunch in the winter with potatoes, and maybe even with vodka on holidays.

In my piggy bank of pickled cucumber recipes there are time-tested blanks. But you must admit, it can be a shame if the recipe is good, and the jar did not shoot, but opened the cucumbers, and they are soft. I also had such a bitter experience, and the whole batch of blanks. And then I became interested in what needs to be done to make the cucumbers crispy, and I share these tips with you.

1. For canning, pick up small healthy cucumbers, with thin skin and dark pimples.
2. To prepare the marinade, use regular, non-iodized salt.
3. If possible, use clean, spring water, without chlorine.
4. To make cucumbers crunchy, put blackcurrant leaves, oak leaves, horseradish leaves or root in jars.
5. For pickling, use cucumbers picked no later than a day before.
6. In order to prevent voids from appearing in pickled cucumbers, pre-soak the cucumbers in very cold water for 5-6 hours. Try not to let the water get hot.
7. Do not abuse garlic pickling - it is believed that garlic makes cucumbers softer.
8. For greater firmness of cucumbers in a jar, put mustard seeds in the marinade.
9. One way to keep cucumbers crunchy is to add a couple of 1 tbsp to each jar. l. vodka.
10. To preserve the firmness of cucumbers, when canning, it is better to use the method of repeated pouring with hot marinade.
11. After rolling up the jars, do not wrap the cucumbers with a warm blanket so that they cool faster.

Crispy pickled cucumbers for the winter - recipe for 1 liter

I give this recipe for 1 liter of brine, from which two liter jars of cucumbers are obtained.

Ingredients:

• cucumbers - 2 kg
• water - 1 liter (for 2 cans)
• salt - 1 tbsp. l. with a slide
• sugar - 2 tbsp. l.
• vinegar essence (70%) - 1 tsp. (for 1 jar)
• peppercorns
• cloves - 2-3 pcs.
• horseradish leaves
• cilantro
• dill
• garlic

1. In jars well washed with soda, put chopped dill and cilantro and a few cloves of garlic on the bottom.

Lids for rolling must be boiled in advance

2. Cut off the ends of the cucumbers on both sides. Tightly put the cucumbers in a jar to half and sprinkle with herbs again. We also report the cucumbers to the top of the jar.

3. Boil water and pour cucumbers in a jar with hot water. We are waiting for about 10-12 minutes. Drain the water into a saucepan.

If the jar into which the boiling water was poured can be taken with two bare hands, then it is time to drain the water.

4. Pour boiling water over the second time (it is very convenient to boil water in a kettle) and wait another 10-12 minutes. Pour this water into the sink.

5. From the water that we drained after the first pour, we prepare the marinade. Add salt and sugar, peppercorns and cloves, bring the marinade to a boil.

6. Pour 1 tsp directly into the jars. vinegar essence. Pour hot marinade and try to get spices into each jar.

How to make 9% vinegar from 70% vinegar essence? Very simple - 1 tsp. vinegar essence = 8 tsp 9% vinegar - 7 tsp water.

7. Now it remains only to roll up the cans with metal lids and turn them upside down until they cool completely.

Sweet crispy pickled cucumbers for the winter recipe for 1 liter

I want to tell you that sweet pickled cucumbers are even tastier than salty ones, although probably not everyone will agree with this. But the sweet and sour marinade in this recipe does the trick - the cucumbers just disappear from the plate and everyone asks for more. I strongly recommend cooking.

Ingredients:

• cucumbers
• peppercorns
• carrot
• onion
• Bay leaf
• dill
• mustard seeds
• chilli

Marinade for 1 liter of water:

• salt - 1 tbsp. l. with a slide
• sugar - 200 gr.
• vinegar (9%) - 200 ml

I don’t specifically indicate the number of cucumbers, and the marinade is designed for 1 liter of water. Accordingly, I take carrots and onions “by eye”. The main thing in this recipe is to keep the proportion of salt and sugar. And if it seems to you that there is a lot of sugar, do not hesitate. Try it out - I'm sure you'll like it.

1. We wash the cucumbers, cut off the ends. Peel the carrots and cut into slices. Cut the onion into half rings, and the garlic into strips.
2. We lay out the spices, onions, carrots and herbs in clean jars. You can add chili pepper if you like. Our family loves spicy food.

3. Put clean cucumbers tightly in jars. Try to put larger cucumbers on the bottom, and smaller ones on top.

I conducted an experiment - I laid out small cucumbers in jars vertically, and horizontally in other jars - it turned out about the same.

4. Boil water - it is very convenient to boil water in a kettle and pour it into jars. Pour boiling water over cucumbers and leave for 20 minutes. We pour this water into a saucepan and put it on fire - we will prepare the marinade from it.

5. Pour the cucumbers again with clean boiling water and leave for another 10 minutes.

6. From the first water we prepare the marinade, bring to a boil and add salt and sugar. Lastly add vinegar..

7. Pour out the water from the jars of cucumbers, and pour the hot marinade over the cucumbers.

8. We twist the jars with sterile lids, turn them upside down and hold it until it cools completely.

Crispy pickled cucumbers with mustard - a recipe for the winter

Last year I first pickled cucumbers with mustard and from my own experience I can say that the experiment was a success. Such cucumbers, thanks to mustard, acquire a special taste. Don't be afraid to experiment. We will sterilize these cucumbers also by the triple filling method.

Ingredients:

• cucumbers
• peppercorns
• horseradish leaves, blackcurrant
• Bay leaf
• dill
• garlic

Marinade for 1 liter of water:

• salt - 3 tbsp. l.
• sugar - 250 gr.
• vinegar (9%) - 150 ml
• spicy mustard - 1 can

1. As in the previous recipe, first put greens, spices, and then cucumbers in clean jars.

2. Pour boiling water over cucumbers in jars and leave for 15-20 minutes. We pour the water into a free pan and immediately put it on the fire - we prepare the marinade from it.

3. In the meantime, we should boil another portion of boiling water, you can just pour the cucumbers from the kettle. Fill and leave for another 10 minutes. We drain the water and pour the marinade already prepared by that time.

3. And to prepare the marinade, add salt, sugar, mustard and vinegar to the drained water for the first time. Bring to a boil and pour into jars.

4. We twist the jars with sterilized lids, turn them over and keep it that way until it cools completely.

Crispy pickled cucumbers with citric acid - a recipe for the winter

Not everyone likes vinegar, but in order for the jars to stand well and reliably over the winter, acid is still needed. Vinegar can be replaced with citric acid.

Crispy pickled cucumbers for the winter without sterilization

This recipe is also without vinegar, but with citric acid. And instead of sterilizing the jars of cucumbers, we will fill them with boiling water.

Ingredients:

• cucumbers
• peppercorns
• horseradish leaves, blackcurrant
• Bay leaf
• dill
• garlic
• mustard seeds

Marinade for 1 liter of water:

• salt - 2 tbsp. l.
• sugar - 3 tbsp. l.
• citric acid - 1/3 tsp

We will use the 3-fold fill method.

1. We put greens, spices and garlic on the bottom of the jar. We put cucumbers tightly in a jar.

2. Pour boiling water over, cover with a lid and let stand for 20 minutes.

To prevent jars from cracking from hot water, you can put a metal spoon in each jar

3. Drain the water and fill it with a new portion of boiling water, again let it brew for 10-15 minutes.

4. We measure the first drained water to prepare the marinade. Bring it to a boil and add salt and sugar.

5. We put citric acid directly into the jars. If you have a 3-liter jar, then citric acid will need 1 teaspoon.

6. Fill the cucumbers with marinade and twist tightly with lids. Banks turn over until completely cooled.

Crispy pickled cucumbers with vodka - a recipe for the winter

As I already wrote, vodka is added to the marinade so that the cucumbers are crispy. I found an excellent recipe for delicious cucumbers with vodka on the Internet. Cucumbers are salted as if from a barrel.

Ingredients:

• cucumbers 1.5 - 2 kg
• peppercorns
• horseradish leaves, blackcurrant
• Bay leaf
• dill
• marigolds - 3-4 pcs.
• garlic 4 - 5 cloves

Marinade:

• salt - 100 gr.
• vodka - 50 gr.

Pickled cucumbers for the winter - you will lick your fingers recipe

Another wonderful recipe, according to which I have been canning for 10 years already and consistently very tasty cucumbers are obtained, in fact, “you will lick your fingers”.

Ingredients:

• cucumbers
• garlic
• onion
• carrot
• horseradish root or leaves
• Bay leaf

Marinade for 3 liters of water;

• salt - 5 tbsp. l.
• sugar - 9 tbsp. l.
• vinegar 9% - 300 ml

1. We put herbs and spices at the bottom of the jar. Onion cut into half rings, carrots into circles. I put it on the bottom of the jar.

2. Pack the cucumbers tightly into the jar.

3. We prepare the marinade, pour the vinegar last. Pour cucumbers with hot marinade.

4. Immerse the jars in a saucepan with warm water. Place a towel on the bottom of the pot. It is better to boil the lids for jars separately. We sterilize jars with cucumbers for 10-15 minutes and roll them up.

So, there are a lot of recipes for pickled cucumbers to choose the right one for yourself. But you yourself understand that in order to choose, you need to try to cook according to different recipes. Please note that the ingredients in all recipes are almost the same, and the taste of cucumbers is completely different.

I wish you delicious preparations and good recipes. And if you like my recipes, share them with your friends on social networks, offer your recipes and write comments and comments.