→ Pickling sweet cucumbers in liter jars. Preparation for the winter without sterilization with aspirin. Cucumbers with vodka

Pickling sweet cucumbers in liter jars. Preparation for the winter without sterilization with aspirin. Cucumbers with vodka

In the summer we are pleased with a fragrant salad of fresh cucumbers with onions, and for the winter we prepare a variety of pickles from this vegetable that we all love. Crispy sweet cucumbers for the winter will pleasantly surprise and delight us both in a salad and as a snack; they taste exactly like fresh ones, just picked from the garden.

This recipe will not require you much time to prepare, and it is not at all expensive, and pickled sweet cucumbers for the winter always turn out well and are stored well until spring.

For harvesting, choose cucumbers that are bright green, small, and without brown spots or rot. Soak purchased cucumbers in very cold water for several hours.

Be sure to let the water sit for several hours before using it for preservation. Since this recipe involves canning without sterilization, handle the jars carefully and sterilize them in any way familiar to you.

If you don't have horseradish leaves, you can use the root, peel it well and cut it into small pieces. Some housewives add oak leaves for strength and elasticity of the finished cucumbers.

Add whole cloves of garlic; it will also turn out very tasty in this marinade. Sometimes experienced housewives fill the free space in jars with pieces of carrots. Pickled garlic and carrots will be a pleasant bonus to the crispy cucumbers.

Taste Info Cucumbers for the winter

Ingredients for two liter jars:

  • cucumbers (how many will fit in the jar);
  • horseradish (leaf) 1 pc.;
  • cherry and currant leaves 4 pcs.;
  • dill (umbrellas) 2 pcs.;
  • black peppercorns 8 pcs.;
  • allspice peas 8 pcs.;
  • cloves 4 pcs.;
  • garlic 4 cloves;
  • bay leaf 4 pcs.
  • onion 1 pc.;
  • sweet and hot pepper to taste;
  • water 1 liter;
  • sugar 150 g;
  • salt 40 g;
  • vinegar 6 tbsp. l.


How to prepare crispy and sweet pickled cucumbers for the winter

Cucumbers must be rinsed well with cold water. If the cucumbers were picked on the day of harvesting, then you should not soak them for a long time (30 minutes is enough). If you harvested cucumbers yesterday, then soak them for a few hours, this will keep them crispy. Keep the bowl with cucumbers in a cool place, change the water so that it does not heat up. Cut off the ends of washed or soaked cucumbers.

Rinse liter jars with soda, sterilize with steam or in the oven at 50 degrees for about 20 minutes. Rinse the greens. Place two cherry and currant leaves in each jar, and your pickled cucumbers will turn out fragrant. You can also use sprigs of tarragon, parsley, and mint for pickled cucumbers.

Always add a horseradish leaf to the jar when pickling cucumbers, then they will turn out crispy. Cut one large leaf in half and place in jars. Add an umbrella of dill, as well as allspice, black pepper and cloves.

Cut one onion into two parts and add to the jars, throw in cloves of garlic, pieces of hot and sweet pepper to taste.

Place cucumbers in jars as tightly as possible.


Boil water in a kettle and pour boiling water over the cucumbers, cover with clean lids. Leave for 10 minutes to warm up the cucumbers in the jars. Then pour the water from the cans into the pan and boil again, then repeat the pouring a second time.

Pour the aromatic water from the jars into a saucepan, add sugar and salt. When the marinade boils, boil for 2-3 minutes.

Pour vinegar into the boiling marinade and remove from heat.

Pour the hot marinade over the cucumbers and roll up the lids. Place the finished canned food upside down and leave until completely cool. There is no need to wrap yourself in a blanket. After cooling, put the sweet cucumbers in the pantry.

Be sure to close the delicious, sweet cucumbers for the winter; the same marinade can be used for canning zucchini and zucchini.

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

Before you start studying recipes, be sure to read which cucumbers are suitable for canning and how to properly prepare them. A bad result may be precisely because of these mistakes.

Read also: . Even “ugly” fruits will do.

Pickled cucumbers must be made with vinegar. They turn out to be piquant, sweet and sour, with a spicy aroma and always crispy. 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 thin skin and are soft. When poured with marinade, they will become even softer and will not crunch. Salad cucumbers have white pimples or are generally smooth.

For pickling, you need to choose cucumbers with black spikes that are quite sharp. These cucumbers have denser flesh than salad cucumbers. Pickling cucumbers contain a pigment called flavonin, which is not found in white-spiked cucumbers. It is this pigment that prevents cucumbers from becoming limp and soft. Therefore, choosing cucumbers for pickling is a very important point.


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

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

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

For preservation use only rock salt. Iodized salt should not be used for these purposes!

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

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

Crispy pickled cucumbers for the winter with sterilization

Cucumbers according to this recipe turn out very tasty. They maintain a good balance of acid and salt. They will be firm and crispy. Cucumbers will not need to be poured with boiling water for some time. They will not be sterilized for long in jars. This method helps 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 preserved food):

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

Method for preparing pickled cucumbers with sterilization:

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

2. Wash the jars with soda and dry.

3.Put 2 dill umbrellas (washed, of course) into each liter jar. Umbrellas can be rolled up and placed on the bottom. Next, add 2-3 horseradish leaves. A couple of large cloves of garlic or three smaller ones. Cut the garlic in half. Also add 2-3 bay leaves and 5-6 peppercorns.

If desired, you can put currant or cherry leaves in the jar.

4.Now put the cucumbers in the jar. Place them quite tightly. 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 be needed. This will depend on the 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 1 liter of water. And pour 100 ml of table vinegar 9%. If you have acetic acid, then it needs to be diluted to 9%. For this, 1 tbsp. dilute acid with 7 tbsp. water, get vinegar 9%.

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

7.Put a dry towel in a wide saucepan and place jars of cucumbers on it. Pour the boiling marinade over the 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 the jars in advance. To do this, boil them for 5 minutes. Cover the cucumbers with sterile lids. No need to roll, just cover the jars. Fill the pan with hot water to the very rim.

9.Place the pickled cucumbers on the stove to sterilize. When you see bubbles in the jars, from that moment on you need to sterilize the cucumbers for 3 minutes.

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

Recipe for 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.

Preparation:

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

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

3. In clean, sterilized liter jars, put 2 cherry leaves, a sprig of tarragon, 3 clove of garlic(cut in half), 1 bay leaf, a few black peppercorns.

If your jars are 2 or 3 liters, then increase the amount of these flavoring additives proportionally.

4.Place the cucumbers tightly into the jars. Cover them with a horseradish leaf on top and place a sprig of dill with an umbrella in a circle.

5. Boil water and pour boiling water over the cucumbers. To prevent jars from bursting, place them on something metal or place 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 have stood, drain the water into a saucepan. The marinade will be cooked from this water. It is convenient to use a lid with holes for draining.

7. You need to add salt and sugar to this drained water. For the marinade from a 1 liter jar you need to put 1 level tablespoon of salt (20 grams) and the same tablespoon of sugar. If you are draining water from two liter jars, then take 2 tablespoons each. salt and sugar, etc.

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

9. Pour the boiling marinade over the cucumbers, without adding a little to the brim. And pour 2 tablespoons of table vinegar into each liter jar. You will get a full jar.

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

How to pickle cucumbers with mustard seeds?

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

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

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

4. Pour boiling water over the cucumbers 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 again into the jar with cucumbers, cover again with a lid and leave to warm up for 20 minutes.

6.Drain the water from the cans into the pan again and bring it to a boil. Add half a teaspoon of mustard seeds to each jar. Pour 2 tsp into each jar. heaped salt and 2 tsp. sugar with a slide. 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 them cool completely. And in winter you will get spicy and aromatic pickled cucumbers.

Delicious, crispy cucumbers with aromatic marinade

Jars of cucumbers for 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 aromatic.

Ingredients (per 1 liter jar):

  • cucumbers
  • dill sprigs with umbrellas - 2 pcs.
  • black currant 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

Preparing aromatic cucumbers:

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

2. Cook the marinade. Pour 1.3 liters of water into a saucepan for two liter jars. Add 2-3 bay leaves, 4-5 pcs. to this water. 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 completely dissolve. Turn off the heat and pour in 70 ml of vinegar, stir.

3. Pour the 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 the jars with sterilized lids, but do not roll them up. Place the jars in a saucepan, the bottom of which is covered with a cloth. Pour boiling water into this pan 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, three liter jars for 15-17 minutes. After sterilization, remove the jars from boiling water and immediately roll them up. Turn over and wait for it to cool. There is no need to wrap the cucumbers for this recipe, otherwise they will cook and become soft.

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

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The season for harvesting vegetables, fruits and berries for the winter is in full swing. And we are not far behind, we have already made a lot of jam, frozen berries and mushrooms. Canned salads, cucumbers and tomatoes.

But the harvest is rich, especially a lot of cucumbers this year. Every day you remove a small bucket from the bushes. As soon as they were not salted this year - , . But these are all “quick” options; you can’t stock them up for the winter.

For longer storage they must be preserved. And we've already done it in several very interesting ways - this, and a delicious recipe. But there are other, no less interesting ways by which simply wonderful blanks are obtained.

We now live in our own house, and I store all the preparations in the basement. It is warm because it is in an ordinary room. Previously, we lived in an apartment, and I stored the preparations either in the pantry or just under the bed. So all of today’s recipes are suitable for storing jars in the apartment.

This is the simplest recipe for preparing our green vegetables. This should be in every housewife’s piggy bank. When you know, and most importantly understand, how to cook in a simple way, then anyone, even the most complex recipe will be possible.

Therefore, I propose to start with it.

We will need (for a 3 liter jar):

  • garlic - 3 - 4 cloves
  • hot pepper - to taste
  • black peppercorns - 10 pcs
  • allspice - 3 pcs
  • clove buds - 4 - 5 pcs.
  • horseradish leaf - small, or half
  • currant leaf - 6 pcs
  • cherry leaf - 8 pcs
  • dill - 4 - 5 umbrellas with branches
  • sugar - 3 tbsp. spoons
  • salt - 3 tbsp. spoons
  • vinegar 9% - 2 tbsp. spoons

A 3 liter jar will require approximately 1.5 liters of water, provided that the jar needs to be filled tightly.

Preparation:

1. Wash the fruits and soak them in cold water for 2–3 hours. This will allow them to take in the missing moisture, which will subsequently make them tasty and crispy.


2. Then rinse again under running cold water and cut off the ends. If they are small, then you can cut off the tip only on one side, where the “tail” is.

Try to keep them all about the same size in the jar. This will allow them to marinate evenly.

3. Peel the garlic and cut into slices.

4. Wash the greens and leaves and scald with boiling water. Then drain in a colander.

5. Wash the jar thoroughly with soda and sterilize using one of the known methods.

  • for a couple
  • in the oven
  • in the microwave

Wash the lid for rolling with soda and pour boiling water, then cover with a lid to keep warm. Or boil it in a separate pan.

6. Place a piece of horseradish leaf, approximately 5 - 6 cm long, on the bottom of the jar. Then lay out 1/3 of the dill and currant and cherry leaves, or about the same portion.

The horseradish leaf will prevent the brine from becoming cloudy, and the cherry and blackcurrant leaves will not only add their own flavor, but will also help keep the cucumbers crisp.

We will put greens on the bottom, in the middle and on top. So roughly calculate where to put how much.

7. The cucumbers will accordingly be arranged in two large layers. Therefore, we place them on the greens up to half the jar.

Place a little garlic on each layer. It must also be distributed evenly throughout the entire volume of the jar.

8. Place a second layer of greens and leaves in the middle, as well as a mixture of peppers.

9. Next we lay out the fruits, all the way to the top. Sprinkle layers with garlic. Leave room on top for another layer of greenery and leaves. Be sure to place another piece of horseradish leaf on top.

Try to pack the fruits very tightly. The tighter you pack, the crispier they will be.


10. Pour salt and sugar on top, shake the jar slightly so that it all falls down.

11. Bring water to boil in a saucepan. Pour two liters into it for the first time. Then we will salt the excess.

12. Prepare the vinegar, have it ready so you don’t forget to pour it in when needed.

13. When the water boils, carefully, so as not to get burned, pour it into the jar to the very top. Cover with a metal lid and let stand for 7 minutes. During this time, carefully, but quite intensively, rotate the jar from side to side to release air bubbles.

To avoid scratching the table with the jar when rotating, place it on a rag or towel before pouring water.

Do not open the lid!

14. Place a plastic lid with holes on the neck and drain the water into the pan. Put it on the fire again and bring to a boil.

At the same time, put the kettle on to boil. When refilling the marinade, it will be a little missing. Therefore, we will need additional boiling water.

While the marinade is boiling, cover the jar with a metal lid.

15. As soon as the marinade boils, and the boiling water in the kettle is ready, first pour the marinade into the jar, then the vinegar, and then add the missing water from the kettle.

The liquid should reach the very edge of the neck. So that when you close the jar with a lid, it will even slightly overflow. From this moment on, it is strictly forbidden to open the lid.

16. The jar should again stand on a rag or towel. We will again rotate the jar for about 5 minutes (periodically, of course) and expel air bubbles. They will still come out from the place where the “butt” is cut.

Do not open the lid!!!

17. After 5 - 7 minutes, tighten the lid using a seaming machine.

18. Then turn the jar over and cover it with a blanket, leave it in this position until it cools completely.


19. Then turn it over to its usual position and store it. A dark, cool place such as a pantry or basement is suitable for this. In any case, do not store cans near heating appliances.

Such a preparation can be stored well for a year, or even two, if, of course, it lasts until these times.

The product turns out moderately salty, moderately sweet, crispy and tasty!

Video on how to preserve crispy cucumbers

We, in our family, have been doing this option for a long time delicious preparations from cucumbers. We can say that this is our family recipe.

Its advantage is that the fruits always turn out very tasty and crispy, and all thanks to only one of the ingredients - aspirin. The fact that we add it to the marinade allows us to not add a lot of vinegar to it. Therefore, the vegetables turn out not sour at all.

This method also allows the workpiece to be stored well. When there are rich harvests, you make quite a lot of them, and sometimes you don’t even eat them during the season.

So, such a preparation can be easily stored for two seasons.

Try to cook at least a couple of jars, and I think that then you will always cook like this.

By the way, the recipe was filmed specifically for the “Secrets of Home Economics” blog. So I invite you to the channel, subscribe and press the bell. This way you will be the first to see new publications.

How to cook delicious and crispy cucumbers

This recipe has one more cooking option. The ingredients are the same. But you can use a different bookmark and filling method.

For this we need two pans of water. Pour half the volume of water into one, and pour more into the second so that there is enough for filling.

1. Place half of the greens, leaves and garlic on the bottom of a sterilized jar. Be sure to pour boiling water over the greens. Place pepper and cloves there.

2. Place cucumbers with cut ends in a colander and when the water in a partial pan boils, lower it along with the contents into boiling water. Stay there for 2 minutes.

Then quickly transfer everything into a jar.

3. Place the second part of the herbs and garlic on top. Add salt and sugar.

4. Pour boiling water halfway, add vinegar and add the second half of boiling water.

5. Close the lid and roll up with a machine.

6. Turn the jar over and leave it under a blanket until it cools completely.


I am simply sharing with you all the methods and options known to me so that you know them. But I myself use the first method of filling, since I consider it more reliable in terms of heat treatment.

By the way, in both the first and second options, we use two fillings only if the fruits are small.

If they are large, then it is better to fill them three times. That is, they should be tightened during the third fill.

Preparation for the winter without sterilization with aspirin

This is very good recipe, and in my opinion it produces the most delicious cucumbers. Although it’s probably not entirely true to call this or that recipe the most delicious. After all, everyone has different tastes, and if for one the most delicious vegetables obtained according to one recipe, then for another - according to another.

Some people prefer sweet preparations, while others, on the contrary, prefer salty ones. Some people prefer the barrel taste, while others prefer a sour marinade.

Therefore, before I begin describing the recipe, I immediately want to make a reservation that this is the simplest and most delicious recipe of all the ones I prepare, in my opinion. I've been cooking with it for a long time. I got it from my mother, and she still preserves them this way to this day. That is, it can be considered our family heritage.

And how many pieces of paper I have already written with his description and distributed to my friends. And I know that many of them now cook only according to it. This means that they also recognized it as the most delicious. Which is incredibly nice.

I already have a similar description of it on my blog. I preserved according to this scheme, where I marinated tomatoes, carrots, cabbage and zucchini along with cucumbers. Therefore, I decided not to repeat myself and write how to preserve just cucumbers.


This recipe has one feature - I use very little vinegar essence as a preservative and aspirin. And I don't use sterilization. Interesting?!

The advantage of this marinade is that the fruits do not turn out sour. I tried a lot of pickles while visiting. And many of them have the same drawback - they are too sour! And behind this acid, no other taste is felt. In this case, it turns out that the preparation was saved for the winter, but there is a big loss in taste.

The method proposed below corrects this drawback completely. And in winter, with every open jar we get invariably tasty cucumbers in a light, transparent brine. And you can crunch them just like that, add them to any salad, or cook first and second courses with them.

We will need for a 3 liter jar:

  • cucumbers - 20 - 25 pieces (depending on size)
  • small tomatoes - 3 - 4 pieces
  • garlic - 3 - 4 cloves
  • dill - 6 - 7 umbrellas (or less, but with branches)
  • horseradish leaf - 0.5 pcs
  • black currant leaf - 4 pcs.
  • cherry leaf - 7 - 8 pcs
  • tarragon - 1 sprig
  • black peppercorns - 10 pcs
  • allspice peas - 3 - 4 pcs
  • hot red capsicum - to taste
  • cloves - 5 buds
  • salt - 3 tbsp. spoons
  • sugar - 2 tbsp. spoons
  • vinegar essence 70% - a little more than half a teaspoon
  • aspirin - 2.5 tablets

A three-liter jar usually takes 1.5 liters of water, plus or minus a little. This is provided that the jar is filled very tightly. Which is basically what we need to achieve.

Preparation:

1. Wash the fruits, place them in a basin or bucket and fill with cold water. If the fruits have been collected recently, then leave them in water for 2 - 3 hours. If enough time has passed after collecting them, then keep them in water for 4 - 5 hours. This will allow them to remain crispy throughout the long winter storage period.

Always soak vegetables with a reserve, according to the principle “it’s better to have some left over than not enough.” We can never calculate exactly how many fruits we can put in a jar; it depends on their size.

2. After the time is up, drain the water and rinse the fruits thoroughly again under running water. Then cut off the ends. Try the end from the tail, it should not be bitter.

3. Place the fruits on a towel to drain excess water.

4. Rinse all leaves, tarragon and dill. Pour boiling water over them, hold in it for a minute, and remove. Also put everything on a towel.


5. Peel the garlic, dividing it into cloves. If they are not very large, then leave them whole. If they are large, then cut into pieces.

Garlic turns out very tasty when marinated, so I try to leave the cloves whole. And sometimes I even break the recipe and add a few more cloves than the recipe calls for. This does not interfere with the overall taste at all.

But don't overdo it, too much garlic makes the finished product soft.

6. Wash the tomatoes. Use a toothpick to make two or three punctures in the place where the branch is attached.


You don’t have to add tomatoes, but we will need them to add flavor and better preservation. Tomatoes contain natural acid, and in part they can also be considered a kind of preservative.

7. Also prepare all the peppers, salt, sugar and 70% vinegar essence. I always use essence in conservation; for me it is much easier to use, and I never make mistakes with it.

Because you often come across recipes where it simply says “vinegar” - “so much”, and you only have to guess what percentage of this vinegar is. Because of this, mistakes often occur, and if the vinegar is not added, the jar may explode, and if it is overfilled, the cucumbers will turn out to be too sour.

Prepare everything at once so you don’t forget anything in a hurry. When my daughter was not yet as old as she is now, she might, for example, forget to put salt in a jar. And in winter, having opened such a jar, we received them completely unsalted.)))

8. Wash the jar and metal lid (not self-screwing) with soda and sterilize using one of the known methods. It is better to do this in advance so as not to put the ingredients in a hot container.

9. Now that we have everything ready, let's start making a bookmark.

Place half of the horseradish leaf as the first layer. Some other leaves and dill. In total, we will lay out the greens in three layers - at the bottom, at the top and in the middle, so divide the contents into 3 parts.


10. Immediately lay down all the peppers in their variety. Add red hot peppers (it can be green, but always hot) to taste. Consider the degree of its spiciness and your taste preferences. I usually cut a piece of 1.5 - 2 cm from the pod.

And remember that it is the most pungent in the seeds, so it is better to clean them out if you decide to add this part of the pod.

11. Start laying out the fruits. Put larger ones down, smaller ones up. Sprinkle with garlic cloves in random order.

Lay them out as tightly as possible, literally squeezing them wherever you can.

12. Place a second layer of greens and two tomatoes in the middle.

13. Then again cucumbers and garlic. Then two more tomatoes and a layer of greens.

Leave some room for salt and sugar. We also immediately pour them into the jar in the required quantity.

14. Put the water on to warm up; we will need 1.5 liters of boiling water. You can boil the required amount in a kettle.

15. Place the jar on a rag or napkin. Pour boiling water into it to the very top and cover with a sterilized metal lid.

Air bubbles will begin to appear coming out of the cut areas. They need help getting out of the bank. To do this, we place our hands on the sides of the jar and begin to turn it from side to side, as if shaking it slightly. In this way, keep the jar for 5 - 7 minutes, shaking it periodically.

16. Then remove the metal cover and put on the plastic one with holes. Prepare a pan and pour the brine into it. Place the pan on the fire and bring the contents to a boil. Let it simmer for 1 - 2 minutes.

In the meantime, put the kettle on to boil; we will need additional boiling water.

17. While the water is boiling, crush the aspirin tablets. Let me remind you that for a 3-liter jar we need 2.5 tablets.


18. Pour it into the jar, right on top. And as soon as the brine boils for a couple of minutes, immediately pour it back into the jar.

As we can see, there is no longer enough liquid. To do this, we should already have a kettle with boiling water ready. But first you need to prepare the vinegar essence. And holding a spoon with essence in one hand and a teapot in the other, pour in both at the same time. All the essence, and as much boiling water as needed so that it is poured right up to the neck.

19. Immediately cover the jar with a metal lid.

From this moment on, do not open the lid under any pretext!

20. Let the jar stand in this position for 5 minutes, while rotating the jar again, expelling air bubbles.

21. Then tighten the lid with a seaming machine.


If large cucumbers are placed in the jar, then there should be three fillings. And only with the third one can you tighten the lid.

22. Turn the jar over and cover it with a blanket. Leave in this position until completely cooled.

23. Then turn it over again and place it as usual. Store in a cool, dark place.

Such a preparation can be stored perfectly, for at least a year or two. Long-term storage does not affect the taste in any way.

They turn out moderately salty and sweet, slightly sour, crispy and have a pleasant taste. The brine has the same pleasant taste; it turns out light and transparent. And you can drink it if you wish, it also turns out very tasty.


Here's the recipe! Although it turned out to be big, it’s actually very simple. And most importantly - what is the result!

By the way, I didn’t mention one more advantage of this recipe. Every year I preserve my cucumbers using it, for probably 35 years now. In all these years, not a single jar has “taken off.” Over the years I have lived both in the south and in the north; both in the apartment and in the house - and in any conditions, the jars are stored perfectly!

“Assorted” tomatoes and cucumbers

You can also cook early vegetables using the recipe given above. This is very convenient, especially when you are canning in three liter jars. In this case, you get two delicious snacks at once.

As I said, the recipe is exactly the same. The only thing we need is less cucumbers and more tomatoes.

Tomatoes in in this case use not very large ones. Plum-shaped varieties such as ladyfingers are great. They are quite fleshy, with a fairly thick skin, which allows you to preserve the tomato in its entirety. To prevent the tomato from bursting, you need to prick it with a toothpick in two or three places near the “butt.”

Or you can use cherry tomatoes, they are small and elastic, and... Both using tomatoes alone and other vegetables.

When laying out, first add herbs and spices, then cucumbers. Then again greens, and already tomatoes. Also place greens on top.

There are also two fills, as already described. As preservatives we use salt, sugar, vinegar essence and aspirin (2.5 tablets per 3-liter jar).

So this recipe is universal. We prepared assorted dishes using it, today I brought to your attention a recipe for cucumbers, and now this is an option.

But in fact, there are quite a lot of recipes for preparing cucumbers and tomatoes. And I would like to invite you to watch one of these recipes in video format.

Tomatoes themselves are an excellent preservative, as they contain quite a lot of acid. And they are even proposed to be closed with screw caps.

So choose a recipe to your taste and cook as you like best, and according to the recipe that you like best.

Canned cucumbers with citric acid

According to previous recipes, we made preparations without sterilizing the jars. And using this recipe as an example, I would like to tell you how to preserve with sterilization.

Typically, fruits that do not have vinegar added require sterilization. And although in this recipe we will add to the marinade citric acid, but additional protection is indispensable for successful storage.

We will need (for a 3-liter jar):

  • cucumbers - 2 kg
  • garlic - 3 - 4 cloves
  • dill with seeds - 2 tbsp. spoons
  • horseradish - 0.5 sheets (or 1 teaspoon grated)
  • black peppercorns - 4 - 5 pcs
  • allspice - 3 - 4 pcs

For brine per 1 liter of water:

  • salt - 1/4 cup or 3 tablespoons
  • sugar - 1 tbsp. spoon
  • citric acid - 1 tbsp. spoon

Preparation:

1. Wash jars and lids with soda and sterilize.

2. Pre-soak the fruits in cold water for 2 - 3 hours. Then wash thoroughly and cut off the ends.

Do not use very large specimens; small or medium-sized vegetables are suitable for this recipe.

3. Place all the seasonings and herbs in a jar. Then add cucumbers. For better salting, it is better to place them in a vertical position. But you can lay it out this way, especially if the fruits are small in size.


4. A three-liter jar will require approximately 1.5 liters of water. Therefore, all ingredients for the brine will need to be taken in the right quantities.

5. Put the water in the pan on gas. Add salt, sugar and citric acid and bring to a boil.

6. Pour boiling brine into the jars right up to the neck. Cover with a metal lid.

7. Place a rag napkin in a large saucepan and pour a little water. Heat it slightly on gas and place the jar with all the contents. Add more hot water if necessary.

Ideally, the water should reach the shoulders of the jar, or a little less.

8. Bring to a boil and note the time. For sterilization we need 20 minutes from the moment of boiling. This is for a three-liter jar.


9. After the allotted time, remove the jar with tongs, making sure that the lid does not open. If air gets into the jar, it probably won’t be able to be stored for long, and in the worst case, it will even “explode.”

So take your time and take it out carefully.

If such a nuisance does happen, and the lid still moves slightly, then you need to add boiling water right up to the neck, cover again with the lid and again set to sterilize for about 15 minutes. But in this case, the cucumbers will no longer turn out crispy, they will simply be overcooked.

10. Screw on the lid using a special machine. Turn the jar over, place it on the lid and cover with a blanket. Leave in this position until completely cooled.

11. Then turn it over to its normal position and store it in a cool, dark place.

Canned sweet cucumbers in liter jars

It is very convenient to preserve cucumbers in liter jars, especially when the family is not very large. If you open a jar like this in winter, you’ll be ready to eat it right away. And it definitely won’t stagnate in the refrigerator.

You can preserve in liter jars according to any of the recipes proposed today. But for variety, I offer this version of the sweet preparation.

We will need:

  • cucumbers - depending on size
  • garlic - 2 cloves
  • dill - 2 umbrellas
  • horseradish leaf - 1/3 part
  • cherry leaf - 2 - 3 pcs
  • currant leaf - 2 pcs
  • cloves - 1 bud
  • black peppercorns - 5 pcs.
  • allspice - 1 pc.
  • vinegar essence 70% - 0.5 teaspoon

For the brine:

A liter jar very tightly filled with fruits will require about half a liter of water. The required amount of salt and sugar is given for this amount.

  • salt - 1 tbsp. spoon
  • sugar - 2.5 tbsp. spoons

Preparation:

1. Pour cold water over the cucumbers and let stand for 2 - 3 hours. Then wash them in clean water and cut off the ends. Place on a towel to drain.

2. Wash the greens, you can scald them with boiling water and also place them on a towel. Peel the garlic. And immediately prepare all the spices, salt and sugar.

3. Place half the required portion of horseradish leaf in a sterilized jar. If approximately, then this is a strip 4 - 5 cm from a normal sheet. Then lay out an umbrella of dill, a leaf of cherry and currant.

Immediately add all the spices and herbs and garlic.

4. Place cucumbers. Try to take them small and place them very tightly together. In the first row you can place them next to each other vertically. And only then put the smallest of them on top, that is, horizontally.


5. Leave room for dill, another cherry leaf, currants and horseradish.

6. Boil boiling water in a kettle and pour the contents up to the neck. Cover with a sterilized lid. Leave for 10 - 15 minutes. The criterion of readiness can be the fact that you can calmly pick up the jar.

7. Meanwhile, boil the water for the brine, add the required amount of salt and sugar to it, and when it boils, pour in the vinegar essence, then let it boil again.

8. Pour warm water from the jar and pour boiling brine, right up to the neck. If there is not enough brine, add boiling water from the kettle. It’s best to make extra brine.

9. Immediately cover with a lid. Let stand closed for two to three minutes to release any air bubbles, if any remain. But under no circumstances open the lid.

10. Then tighten it with a special seaming machine.

11. Turn the jar over and place it neck down under a blanket or blanket. Leave in this position until completely cooled. Then turn it over again and place it in a cool, dark place for storage.

This preparation is stored well, and you can store it in your apartment’s pantry.

If you want to prepare several liter jars, then simply multiply the amount of all ingredients proportionally by the number of jars.

According to the same recipe, you can prepare it in either three-liter or two-liter jars. 750 gram jars with screw caps are also suitable.

Preparation with mustard for storage in the apartment

In fact, of course, all today’s recipes are intended for storage in an apartment, and this has already been a proven fact many times. But here is another one of these recipes that may come in handy in your piggy bank.

It is not quite ordinary, and its unusualness is that it is prepared in a marinade using mustard. Try this canning option too. He is also good and has a lot of fans.

Slightly spicy, sweet and sour cucumbers are obtained as a result of this preparation.

Also here, you can see how to sterilize and seal jars. For young housewives who are just gaining experience, this will be very useful.


And if you like such spicy, spicy cucumbers, then there is a whole article on this topic. It gives a lot interesting recipes using mustard, both in finished form, in seeds and simply in powder. You can take a closer look at the recipes.

Or maybe someone will be interested in sour vegetables. And for such lovers there is also a certain way

In today's recipes, I tried to offer you only time-tested recipes. What they all have in common is that they invariably produce very tasty and crispy preparations. Therefore, feel free to choose any of the recipes and make preparations for the winter.

How to preserve cucumbers so that they are tasty and crispy

These tips will be useful to you with any of the chosen methods, so be sure to take them into account.

  • Before canning, be sure to soak the fruits in cold water for several hours


  • cut off the ends on both sides and taste the fruits so that they are not bitter
  • fill the jars with fruits very tightly, so that you can’t put any more of them in
  • so that all the fruits are salted evenly, take them of the same size for each of the jars
  • Be sure to use a horseradish leaf, it will prevent the brine from clouding
  • use cherry and blackcurrant leaves, they give the necessary crispness to the fruit
  • a sprig of tarragon gives flavor barrel cucumbers and keeps them dense and firm
  • don't put too much garlic, it softens the fruit
  • Use coarse, non-iodized salt for salting.
  • for better storage of workpieces in the apartment when room temperature Before rolling, pour boiling water over them two or three times directly in the jar, each time draining the cooled water. Let it stand for 5 – 7 minutes, then drain. Only the third time fill it with brine, and after pouring the vinegar, roll it up.
  • Be sure to sterilize empty jars and lids
  • Do not use canned food that has a swollen lid. This is life-threatening!

These are the basic rules that will allow you to eat delicious cucumbers all winter.


If after reading, or during canning you have any questions, then ask them in the comments. If I am in touch, I will try to answer you as quickly as possible. But it’s better, of course, to ask questions in advance, since I’m not always at the computer. Sometimes they ask a question right from the cooking area, and I can see it only two or three hours later. And I can imagine how worried a person is when they don’t respond on time.

Please treat this with understanding!

But I hope that I wrote everything clearly and in detail, in any case, I tried to make it so!

Cook, and let you always get the most delicious preparations.

Bon appetit!

Every housewife's dream. To achieve the desired result, many of them have to go through the difficult path of trial and error. But in fact, preparing crispy pickled cucumbers for the winter is not at all difficult, you just need to know a few important secrets.

For example, in order for pickled cucumbers to be tasty and crispy, they must be young, with thin skin and dark pimples, small in size (7-8 cm) and collected no later than a day before pickling. It’s better, of course, if these are cucumbers from your own garden. But if this is not possible, take proven cucumbers on the market. Before pickling, cucumbers must be soaked for 2 to 6, or even up to 8 hours (depending on the recipe) in cold water, changing it often. Moreover, the colder the water in which the cucumbers are pre-soaked, the crispier the result will be.

Proven recipes for pickled cucumbers

Spices also need to be treated with due attention. For example, you shouldn’t add a lot of garlic; the cucumbers will turn out soft. But cloves, allspice, leaves black currant and add bay leaves as desired, they will not affect the result. You can add other spices if they are provided for in the selected recipe. That's all. Choose a recipe, fortunately we have found a lot of them for you, follow all the steps indicated in the recipes, and delicious pickled crispy cucumbers will dilute with their presence your cozy “cellar” with all kinds of preparations.

Pickled crispy cucumbers (method No. 1)

Ingredients (per 1 liter jar):
2 kg small cucumbers,
2 cloves of garlic,
1 carrot,
1 dill umbrella,
1 sprig of parsley,
1 tsp vinegar essence.
For the marinade:
1 liter of water,
1 tbsp. salt (heaped)
2 tbsp. Sahara,
5 black peppercorns,
3 cherry leaves,
3 buds of cloves.

Preparation:
Soak the cucumbers in water for 6 hours, then put them in jars along with garlic, carrots, dill and parsley. Pour boiling water over the jars of cucumbers and leave for 10 minutes. Drain the water and pour boiling water again, then add sugar, salt, spices, leaves to the drained water and let it boil. Pour the prepared marinade over the cucumbers, add 1 tsp to each jar. vinegar essence, roll up and wrap until completely cool.

“Fragrant” cucumbers (method No. 2)

Ingredients for 1 liter jar:
cucumbers,
1 onion,
1 clove of garlic,
5 peas of allspice,
1 bay leaf.
For the brine:
500 ml water,
4 tsp Sahara,
2 tsp salt,
4 tsp 9% vinegar.

Preparation:
Wash the cucumbers thoroughly, trim the ends and soak for 3 hours in cold water. Place spices, onion and garlic cut into rings at the bottom of the jar. Then place the cucumbers tightly in the jar. Boil the brine, pour it over the cucumbers and sterilize the jars for 10 minutes. Then roll it up, turn it over and wrap it up.

Pickled cucumbers (method No. 3)

Ingredients (for 3 liter jar):
1.8 kg cucumbers,
2 dill umbrellas,
1 horseradish leaf
3-4 cloves of garlic,
6-7 black peppercorns,
2 currant leaves,
6 tsp Sahara,
3 tsp salt,
5 tbsp. table vinegar.

Preparation:
Wash the greens and cucumbers under running cold water. Place herbs, garlic and pepper cut into small pieces at the bottom of the prepared jars. Then place the cucumbers tightly in the jar, add salt, sugar and vinegar directly into the jar and pour cold water. Then place the jar of cucumbers in a saucepan with cold water and bring to a boil over low heat. After 2-3 minutes from the moment of boiling, roll up the jars. Cucumbers must remain green at the time of rolling. Turn the jars over, cover and leave to cool.

Crispy pickled cucumbers with grated horseradish and tarragon

Ingredients (per 1 liter jar):
small cucumbers,
2-3 sprigs of parsley,
2 cloves of garlic,
2 cherry leaves,
1 ring of sweet pepper,
horseradish leaves, dill, tarragon, hot pepper - to taste.
For the marinade (per 500 ml of water):
30 g sugar.
40 g salt.
Bay leaf,
peppercorns,
70 ml 9% vinegar.

Preparation:
For this recipe, choose small cucumbers (no more than 7 cm) without defects, bitterness or voids inside. Wash them and soak them for 3 hours in cold water, then rinse under running water and cut off the ends on both sides. Place cherry leaves, horseradish, dill, parsley, peppers, garlic and tarragon at the bottom of 1 liter jars. Fill the jars with cucumbers, pour boiling water over them and leave for 20 minutes, then repeat this procedure. Prepare the marinade by adding everything to the water except vinegar (add it when the water boils). Pour the boiling marinade over the cucumbers and roll up the jars.

Lemon cucumbers

Ingredients (for 3 liter jar):
1 kg cucumbers,
2-3 cloves of garlic,
1-2 bay leaves,
2 tbsp. dill with seeds,
1 tbsp. chopped onion,
1 tsp grated horseradish
1 liter of water,
100 g salt,
1 tbsp. Sahara,
1 tbsp. citric acid,
a few black peppercorns.

Preparation:
Wash the cucumbers thoroughly, cut off the ends and soak in cold water for 3 hours. Place dill, bay leaf, horseradish, onion, garlic and peppercorns at the bottom of a 3 liter jar. Then place the prepared cucumbers tightly in the jar. Pour water into a saucepan, add sugar, salt, citric acid, bring to a boil and pour this boiling marinade over the cucumbers in the jar. Cover the top of the jar with a pre-sterilized lid and sterilize the jars of cucumbers in boiling water for 15-20 minutes. Roll up and leave to cool at room temperature.

Crispy pickled cucumbers in apple juice

Ingredients (for 3 liter jar):
small cucumbers (how many will fit in a jar),
2-3 black peppercorns,
1 dill umbrella,
1 sprig of mint,
1 currant leaf,
2 buds of cloves.
For the marinade:
Apple juice,
salt - 1 tbsp. for 1 liter of juice.

Preparation:
Scald the cucumbers with boiling water and trim the ends. Place a currant and mint leaf on the bottom of each jar, add spices and fill the jars with cucumbers, and then fill them to the top with boiling marinade prepared from apple juice With salt. Sterilize the jars by almost completely immersing them in boiling water within 12 minutes from the moment of boiling, but no more, otherwise your cucumbers will not turn out crispy. When the time is up, roll up the lids of the jars, turn them over and wrap them, and leave them like this until they cool completely.

Pickled cucumbers with bell pepper, basil and coriander “Hrum-khrumchiki”

Ingredients (for 3 liter jar):
500-700 g cucumbers,
3-4 sweet peppers,
3-4 cloves of garlic,
1 dill umbrella,
1 horseradish root,
2-3 sprigs of basil,
1 tsp coriander seeds.
4 peas of allspice,
3 black peppercorns.
For the marinade (per 1 liter of water):
4 tbsp. salt,
2 tbsp. Sahara,
3 tbsp. 9% vinegar.

Preparation:
Wash the cucumbers and trim the ends, remove the seeds from the peppers and cut into 4 pieces. Place dill, garlic, basil and peeled horseradish root at the bottom of the prepared jar. Then pack the cucumbers and peppers tightly into the jar. For the marinade, add salt and sugar to the water, bring to a boil, remove from heat, add vinegar and pour it into the jars of cucumbers. Cover with a lid and leave for 15 minutes. When the time is up, drain the marinade and bring it back to a boil. Add coriander, peppercorns to the jar and fill the contents of the jars with hot marinade. Roll it up, turn it upside down, and the next day put it in a cool place.

Crispy cucumbers marinated with mint leaves, onions and carrots

Ingredients:
2 kg cucumbers,
1 small head of garlic,
1 small onion
1 medium carrot
4 leaves each of horseradish, cherry, currant,
1 sprig of dill along with an umbrella,
3 sprigs with young fresh mint leaves,
1.2 liters of water,
3 tbsp. salt (without top),
2 tbsp. Sahara,
3 tbsp. fruit vinegar.

Preparation:
Select cucumbers of the same size, wash them, cut off the ends and soak in cold water for 5-6 hours. Place cherry, currant, horseradish and mint leaves, garlic cloves and carrots cut into slices at the bottom of dry sterilized jars. Place the cucumbers there, in the jar, tightly, to the very top. Place onion, cut into rings, over the cucumbers, and dill on the onion. Dissolve sugar and salt in water, let the water boil and pour this brine over the cucumbers twice, and the third time pour vinegar into the drained brine, let it boil and add a little water. Pour this brine over the cucumbers, roll up the lids, turn over and leave for 5-6 hours. And only then put it away for storage.

Sweet and sour cucumbers “Bulgarian style”

Ingredients (per 1 liter jar):
cucumbers,
1 dill umbrella,
1 horseradish leaf
1 sprig of carrot tops,
5 peas of allspice,
1 clove of garlic,
water,
1 tsp salt,
2 tsp Sahara,
50 ml 9% vinegar.

Preparation:
Soak the cucumbers for 1-2 hours in cold water. Place dill, horseradish leaf, carrot tops, black peppercorns and a clove of garlic into each jar. Add vinegar. Cut off the ends of the cucumbers and place them in jars. Fill the jars with cucumbers with cold water (preferably filtered). Add salt and sugar to each jar. Place the jars in a container and fill it with cold water up to the hangers of the jars. Place on the fire, bring the water to a boil and sterilize the jars for 5-7 minutes from the moment of boiling. Loosely cover the jars with lids during sterilization. After this, roll up the jars, turn them over and, without wrapping them, cool to room temperature. After cooling, place the jars of cucumbers in the refrigerator for several hours (overnight is possible), and then store.

Marinated crispye cucumbers “Pine aroma”

Ingredients (for 3 liter jar):
1 kg cucumbers,
4 young pine branches (5-7 cm).
For the marinade (per 1 liter of water):
2 tbsp. salt,
1 tbsp. Sahara,
½ cup 9% vinegar.

Preparation:
Wash the cucumbers, cut off the ends, pour over boiling water and then ice water. Place half of the pine branches on the bottom of the prepared jar, then place the cucumbers tightly, and place the remaining pine branches between them. Pour sugar and salt into the water, bring it to a boil and immediately remove from heat. Fill the jars with cucumbers to the brim with boiling water, cover with a lid and leave for 15-20 minutes. After this, pour the marinade back into the pan, bring to a boil, pour in the vinegar, stir and pour the hot marinade over the cucumbers. Roll up the jars, turn them upside down, wrap them up and leave for 2 days. Then store in a cool place.

Crispy cucumbers with oak leaves

Ingredients (for 10 1 liter cans):
5 kg of fresh small cucumbers,
10 cloves of garlic,
10 dill umbrellas,
10 black currant leaves,
10 oak leaves,
5 small horseradish leaves,
30 black peppercorns,
30 allspice peas,
10 tsp grain mustard,
2.4 liters of water,
3 tbsp. salt,
5 tbsp. Sahara,
150 ml 9% vinegar.

Preparation:
Wash the cucumbers well and soak in cold water for 4-6 hours. Place spicy herbs, black and allspice, garlic cloves and mustard into clean and sterilized jars. Place the cucumbers tightly and neatly on top. For the marinade, pour water into a saucepan, add sugar and salt, let it boil, turn off the heat and add vinegar. Pour the prepared marinade over the cucumbers in the jars, cover them with lids and sterilize for 5 minutes from the moment of boiling. Then roll up, turn over and let cool slowly.

Marinated crispy cucumbers with oak bark

Ingredients (per 1 liter jar):
small cucumbers,
2 cloves of garlic,
½ horseradish leaf
1 dill umbrella,
2 cherry leaves,
1 black currant leaf,
3-4 black peppercorns,
3-4 allspice peas,
½ hot pepper,
⅓ tsp. oak bark,
1.5 tsp. salt,
1.5 tsp. Sahara,
30 ml table vinegar.

Preparation:
Soak the cucumbers in cold water for 5-6 hours. Place spices, oak bark and cucumbers in jars. Fill the contents of the jars with boiling water, let stand until the next water boils. Drain the first water and fill the cucumbers with the second water, and again let them stand for a while. After the second time, drain the water, add salt, sugar and vinegar directly to the jars, fill the jars with fresh boiling water and roll up.

Pickled gherkins with cinnamon

Ingredients (for 3 liter jar):
cucumbers - how many will fit into the jar,
15 clove buds,
6 bay leaves,
3-4 cloves of garlic,
1 tsp ground cinnamon,
black and allspice peas,
1 small pod of hot pepper,
1.2-1.4 liters of water,
2 tbsp. salt (without top),
2 tbsp. sugar (without top),
1 tbsp. 70% vinegar.

Preparation:
Soak the cucumbers for 6-8 hours, cut off the ends, scald with boiling water and, placing them in sterilized jars, pour boiling water for 20 minutes. Then drain the water and bring to a boil again. Pour salt, sugar, cinnamon, spices, garlic, hot pepper into a jar of cucumbers, fill with boiling water, add vinegar to the jar, roll up and wrap.

Prepare crispy pickled cucumbers according to our recipe and enjoy crunching in winter not only with snow outside, but also delicious cucumbers at the table.

Happy preparations!

Larisa Shuftaykina

Hello! I finally got around to my favorite crunchy pickles. We will soon be preparing these wonderful vegetables for the winter. I ran out of last year's supplies by spring. We will need to do more this year.

Although, how can you guess? After all, such an appetizer will be at home on any table. Not a single holiday is complete without it. You can simply put them on the table, or you can cut them into a salad. They go very well in pickle sauce.

So many different recipes these preparations, because each housewife has her own special secret for salting these crispy delicacies.

I have prepared for you my favorite options, which really make me a very tasty salty snack for the winter. If a recipe is already familiar to you, try other suggested methods.

The main thing is to choose pickling cucumbers. Such as - “Nezhinsky”, “Crispy”, “Salted”, “Parisian Gherkin”, “Zozulya”.

One of the most popular and simple options preparations for the winter. For some, it may be a revelation to see an oak leaf in the ingredients. It gives a special aroma. Give it a try.

Ingredients:

  • Cucumbers – 20 pcs.
  • Garlic-3 cloves
  • Oak leaf – 5-6 leaves
  • Currant leaves - 5-6 leaves
  • Cherry leaves -5-6 leaves
  • Horseradish – 4 horseradish leaves
  • Dill – 4 umbrellas
  • Bay leaf – 2 pcs
  • Black peppercorns – 6 pcs.
  • Salt – 3 tbsp. for a 3 liter jar

Cooking method:

1. Place oak, currant, cherry and bay leaves alternately on the bottom of a clean and dry jar. Next place the dill umbrellas.

2. Peel the garlic and cut the cloves in half, place in a jar. Then peppercorns and two leaves of horseradish.

3. Then place the washed cucumbers very tightly, in a vertical position. In the remaining space at the top, lay them horizontally so that they are as close to each other as possible.

4. Pour salt into a half-liter jar and fill it partially with water. Mix the salt and pour the solution into a jar of cucumbers. Then add regular clean cold water almost to the top. Don't leave much space.

5. Place the remaining two horseradish leaves tightly on the very top and add water to cover the leaves.

Horseradish leaves are covered on top to prevent mold from forming later.

6. Then place the jar on a plate, cover the top with a lid and leave for about three days. During this time, the fermentation process will take place and some of the water will flow out.

7. After three days, add salted water, close the lid tightly and store in a cool, dark place. Cucumbers pickled in this way turn out crispy and very tasty.

Salting for the winter in 1 liter jars using a hot method, for storage in the apartment

This method is with sterilization. But homemade preparations prepared in this way can be stored in the apartment at room temperature. For example, in a storage room or on the mezzanine.

Ingredients for three liter jars:

  • Fresh cucumbers – 1.5 kg
  • Dill umbrellas – 3 pcs.
  • Horseradish leaves - 3 pcs.
  • Currant leaves - 6 pcs.
  • Cherry leaves - 6 pcs
  • Garlic - 3 cloves
  • Black peppercorns - 15-18 pcs.
  • Sweet peas – 6 pcs.
  • Cloves - 6 pcs.
  • Salt - 3 teaspoons
  • Sugar - 6 teaspoons
  • Vinegar 70% - 1.5 teaspoons (9% - 4 teaspoons per liter jar)

Before you begin, rinse the cucumbers thoroughly under running water. Then pour them in and leave for 2 hours. If they are recently collected, then one hour will be enough.

Preparation:

1. First, pour currant and cherry leaves, as well as dill umbrellas, with boiling water and leave for 1 minute to sterilize. Scald the horseradish leaves in boiling water for 30 seconds.

2. Then put at the bottom of each liter jar - a clove of garlic, 5-6 black peppercorns, 2 allspice peas, 2 cloves, 2 currant and cherry leaves, 2/3 of a dill umbrella. Place the horseradish leaf last.

The jars should first be sterilized over steam or in the oven. The lids need to be boiled.

3. Next, cut off the ends of the cucumbers on both sides and place them tightly in jars vertically. If there is still room on top, spread out what remains. You can cut it into pieces to make it fit more tightly, or you can even add small tomatoes. Place part of the dill umbrella on top.

4. Pour 1 teaspoon salt and 2 teaspoons sugar into each jar. Pour hot boiling water, add about 0.5 cm from the top and cover with lids. Take a wide pan and put a napkin or towel on the bottom, then put the jars there and fill them with water up to the shoulders. Boil for 10 minutes to thoroughly sterilize.

If you want more salty cucumbers, then add salt - 2 teaspoons, and sugar - 1 teaspoon.

5. After boiling, carefully remove the jars from the pan, pour vinegar into them and roll up the lids. Turn over, cover with a towel and leave until completely cool. When it cools down, put it in the place where you store your preparations.

The most delicious recipe for crispy cucumbers, like from a barrel

Ingredients for a 3 liter jar:

  • Cucumbers -1.5 kg
  • Salt - 3 tbsp. heaped spoons
  • Horseradish leaf - 1 piece
  • Dill umbrella - 2 pcs
  • Currant leaf - 2 pieces
  • Cherry leaf - 2 pcs
  • Tarragon - 1 sprig
  • Hot pepper - to taste
  • Garlic - 5 cloves

Preparation:

1. Wash the cucumbers thoroughly and soak in water for several hours. Then rinse again and cut off the stems.

2. Wash all greens and leaves. Peel the garlic and cut in half.

3. Pour 3 tablespoons of salt into a mug and pour hot water. Stir thoroughly until completely dissolved and let cool.

4. Place cherry and currant leaves, a horseradish leg, and 1 dill umbrella on the bottom of the jar. Then the first layer of cucumbers. Place the garlic and pieces in the jar hot pepper. Next, place the vegetables as tightly as possible. Place a sprig of tarragon and an umbrella of dill on top.

5. Fill the filled jars with clean cold water about two-thirds full. Then pour water with salt and add clean water to the neck, leaving about 1 cm of space to the end.

6. Place the jars on plates and leave for 3 days. The cucumbers should sour and the brine should become slightly cloudy.

7. After this, drain the brine and boil it for 1-2 minutes. Then pour it hot again into the jars to the edge of the neck and close the lids. Store in a cool place. In two weeks they will be completely ready. They turn out very tasty and are in no way inferior to barrel ones.

A simple recipe with mustard, without sterilization

I also really like this method of salting. I like the spicy aroma of mustard in brine. And the method itself is quite simple. You won't spend a lot of time on preparations. It all depends, though also on the number of cans and ingredients. But in any case, you won't regret it.

Ingredients for 3 liters:

  • Cucumbers - 1.7-1.8 kg
  • Water - 1.5 l
  • Salt - 3 tablespoons
  • Currant leaf - 5 pcs.
  • Cherry leaf - 8 pcs
  • Oak leaf - 2 pcs.
  • Dill umbrellas - 4 pcs.
  • Horseradish leaf - 2 pcs.
  • Dry mustard - 2 tablespoons
  • Black peppercorns - 10-12 pcs.

Cooking method:

1. Wash the vegetables and trim the ends on both sides. Soak them for 4 hours, then rinse again.

2. In a three-liter jar, place one horseradish leaf on the bottom, then half of all the greens and 5-6 peppercorns. Then pack the cucumbers tightly, adding the remaining greens.

3. Add salt to the water and boil. Then pour it into the jar and close it with a nylon lid. Leave to cool, then remove the lids and cover the necks with gauze. Leave it like this for two days, skimming off the foam periodically. Then pour the brine into a saucepan and boil.

4. Pour mustard powder into a jar. Then pour hot brine and close the lid until it cools down. Then remove the lid and leave for 6 hours.

5. After 6 hours, drain the brine again and boil for about 7-10 minutes. Then pour it into the jar and roll up the lid.

6. Turn it upside down and wrap it in something warm for self-sterilization. Then put it in a place to store the workpieces. At first the brine will be cloudy, then the mustard will settle and it will become transparent, and the cucumbers will be incredibly tasty.

Video on how to pickle cucumbers in jars without vinegar

If you still have doubts and not everything is clear from the descriptions and photos, I suggest watching a video recipe for preparing “greens” for the winter. The recipe is very simple, without sterilization.

Ingredients for 2 three-liter jars:

  • Water - 3 l
  • Salt - 6 tbsp or 200 g
  • Medium-sized cucumbers - 4 kg
  • Horseradish root or leaves - 6 pcs.
  • Currant and cherry leaves - 10 pcs each
  • Black before peas and sweet – 10 pcs each
  • Garlic – 10 cloves
  • Dill with seeds

Watch the cooking method in the video.

Now everything should definitely become transparent and understandable. Store them, and after two to three weeks you can start eating delicious crispy cucumbers.

Well, friends, I showed you and told you about wonderful and simple methods for pickling your green vegetables for the winter. Choose the one you like, or better yet, try them all. After all, everyone has their own flavor.

Enjoy your meal!


 

 
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