home → First meal Crispy pickled cucumbers. Crispy pickled cucumbers in jars: simple and tasty winter recipes for everyone Marinade for cucumbers per liter

Crispy pickled cucumbers. Crispy pickled cucumbers in jars: simple and tasty winter recipes for everyone Marinade for cucumbers per liter

What feast would be complete without salted and pickled cucumbers? Today we will talk about cucumbers and ways to prepare them for the winter, and share recipes for preparing them with and without sterilization. We will preserve cucumbers in small quantities for one-time use. All suggested recipes for pickled cucumbers for the winter for 1 liter jar convenient because they require little time. If the volume of the preparation is larger than a liter jar, we calculate the amount of ingredients ourselves.

Crispy pickled cucumbers without sterilization

What we'll take:

Young cucumbers – about 800 g (medium and small);
Spices, herbs – black, white and allspice peppers; currant leaves, horseradish, cherry, dill umbrellas, cilantro, mustard seeds.

Let's prepare clean glass liter jars, lids (it's better to use screw-on ones), a pan for the marinade, a towel, and oven mitts. When I say “clean jars,” I mean that the jars have been washed and sterilized.
We will choose the cucumbers meticulously - pimply, one to one, without spots or yellowness. Soak the greens for three hours in cold water from the tap, wash and rinse, dry on a towel. Cut off the ends of each cucumber.
At the bottom of the jar we’ll throw small seeds and spices, half a horseradish leaf, a dill umbrella and a couple of cherry and currant leaves, tightly pack the cucumbers up to half the jar, again - spices and herbs, and so fill the jar to the top. Cover the top of the cucumbers with the other half of the horseradish leaf.
Fill the jar with cold water, carefully add water and measure the volume. Let's calculate the amount of salt and sugar for the marinade.
Let's cook the marinade without vinegar, pour the jars with cucumbers and let them sit for 15 minutes, add the liquid again, boil it, add vinegar and pour the boiling marinade over our cucumbers.
Cover with boiled screw caps and turn upside down, leaving to cool completely.

You won’t be able to store it for a long time - the household will eat it instantly.

To the piggy bank useful tips: 1 tablespoon contains 25 g of sugar, 30 g of salt, 15 g of vinegar, 20 g vegetable oil.

Cucumbers pickled with mustard

For lovers of spicy cucumbers, I highly recommend trying the recipe with mustard. Mustard, taken in grains or powder, will give this preparation a sharpness and a slight bitterness with a very pleasant aftertaste. To focus specifically on the mustard taste, we will take minimal herbs and spices - for the background taste.

What we'll take:

Young cucumbers - approximately 900 g;
Mustard seeds – 2 tsp. or the same amount of mustard powder;
Dill umbrella, a leaf of cherry, currant, tarragon.

Prepare the marinade with vinegar based on 1 liter of water - 45 g of salt (non-iodized), 50 g of sugar and 30 g of 9% table vinegar.

Let's prepare clean liter glass jars, lids (preferably screw-on ones), a saucepan, a towel and oven mitts.
Throw spices and seeds into jars. Soak the cucumbers for three hours in cold water, rinse, dry on a towel, cut off the ends and put in a jar. Cover the top with currant and cherry leaves. Small greens can be laid horizontally, larger cucumbers - vertically.
Boil water and carefully pour in the jars of cucumbers for steaming. After 15 minutes, salt the liquid, boil it in a saucepan, add salt and sugar (calculate the amount in advance) and boil. Add vinegar to the hot marinade, mix, pour the marinade into jars and seal them with lids. Turn the jars upside down, wrap them up, and let them cool.

This preparation becomes tastier the longer it sits, because extraction mustard oils into the marinade occurs gradually. Mustard in this recipe, in addition to a flavor enhancer, plays the role of a preservative.

Pickled cucumbers with honey: a recipe for the winter

Delicious sweet cucumbers can be prepared according to the recipe with honey instead of sugar. You can take any honey, but I advise you to opt for a summer herb, it has a very pleasant, balanced taste. To reduce the harshness, replace the vinegar with lemon, and the result will be sweet pickled cucumbers with citric acid. The recipe for the winter is for 1 liter, but the quantity of ingredients can be safely increased, because these cucumbers are eaten instantly, one jar will be catastrophically not enough.

What we'll take:

Cucumbers - approximately 800 g (it is better to take gherkins);
Spices and seasonings - based on personal preferences.

Prepare the marinade based on 1 liter of water - 30 g of salt (non-iodized), 180 g of honey and 1 tsp. lemons.

Let's prepare clean glass jars, a saucepan, lids, a towel, and oven mitts.
According to this recipe, we do not soak the gherkins in cold water, but blanch them for 2-3 minutes and immediately cool them under running water. We do not cut off the ends. At the bottom of the jars we place a clove of garlic, dill umbrellas, and bay leaves. Fill the jar with cucumbers, put dill on top again.
Let's prepare the marinade: boil water, dissolve salt, boil. Pour vinegar and honey into hot water (it is not advisable to boil honey), stir and pour marinade into jars of cucumbers.
At this point, let's prepare hot water for sterilization: put a towel on the bottom of a wide pan, place the jars and carefully pour hot water to the height of the jars' hangers. Bring the water in the pan to a boil and wait the 15 minutes required for sterilization. Then the jars need to be closed with boiled lids, turned over and wrapped, and allowed to cool.

Add to the collection of tips: To maintain a dense structure and appetizing crunch, add leaves to cucumbers when canning various plants: cherry, currant, oak, horseradish; but crispy cucumbers with vodka are especially good. Vodka is added to ready-made jars filled with vegetables and hot marinade. For a 1 liter jar, 50 g of vodka is enough.

Cucumbers in Polish

Do you want to surprise your guests with aromatic and crispy pickles? Use the Polish marinating recipe, and your guests will definitely say that these are the best delicious cucumbers which ones they tried. Recipes for pickled cucumbers for the winter for a 1-liter jar are good because you can experiment - add different sets of spices and spices to several jars and get preparations for the winter with a unique taste.

What we'll take:

For 1 kg of cucumbers (their size is not important in this recipe) – 1.5 tbsp. l. salt (not iodized), 1 tbsp. l. sugar, 1 tbsp. l. vegetable oil and half a glass of 9% vinegar;
A set of herbs and spices: 4 cloves of garlic, currant leaf, 2 dill umbrellas, canupera leaf, mustard seeds, clove bud.

Let's prepare clean glass jars, lids, a saucepan, a deep bowl, a towel, and oven mitts.

Pre-soak the cucumbers in cold water for three hours, wash and dry them on a towel.
Cut off the ends and cut lengthwise into 4 parts, put them in a bowl.
Grind the garlic or press it through a crusher, mix with cucumbers.
Add salt, sugar, vinegar and oil to the cucumber-garlic mixture.
Stir, compact the vegetable mixture a little and leave to marinate for 2 hours.
During this time, the vegetable mixture will release enough juice.
Place spices and herbs at the bottom of clean liter jars, place the cucumber mixture tightly just above the shoulders and pour in the resulting juice.
Place a towel in a wide saucepan, place jars of cucumbers and carefully pour hot water up to the shoulders of the jars.
After the water boils, sterilize the jars for 15 minutes, seal them with lids and turn them upside down.
Wrap it up and let it cool completely.

Crispy, sour and sweet pickled cucumbers for the winter in liter jars are ready!

Original cucumbers “Bulgaria is resting”

Lovers savory snacks They know the taste of store-bought pickled cucumbers well. You and I will also be able to roll up cucumbers for the winter, like in the store, marinated with onions, so that we can enjoy their taste for festive table. A 1-liter recipe for crispy pickled cucumbers for the winter will be the hit of your harvesting season.

What we'll take:

Small cucumbers - approximately 800 g;
Medium-sized carrots (sweet variety);
Medium sized onion;
Spices to choose from.

Prepare the marinade based on 1 liter of water - 45 g of salt (non-iodized), 50 g of sugar and 30 g of 9% table vinegar.

Let's prepare clean, dry jars, screw caps, a saucepan, a towel, and oven mitts.
Soak the cucumbers in cold water for a couple of hours, wash them, dry them on a towel, and cut off the ends. Wash the carrots, peel them, cut them into long noodles or grate them for Korean carrots. Remove the husk from the onion and cut into rings.
Fill the jars by placing spices on the bottom (approximate set: 4-6 peppercorns, bay leaves, 2-2 clove buds), then a layer of carrots, place the cucumbers vertically, onion rings.
We will try to arrange it beautifully, so that just the sight of this piece will excite your appetite.
Boil water and pour it carefully into the jars, pouring in a thin stream so that the glass does not burst. Pour it to the top, let it sit for 20-30 minutes, then pour this water into the pan, add salt and sugar, and boil. Before final pouring, add vinegar to the marinade, stir and pour the vegetable mixture into jars. Seal the lids, turn the jars over, wrap them up and let cool.

Our canned cucumbers In no way inferior to store-bought ones. Try them and you will understand – Bulgaria is on vacation.

Now you can find on the Internet many videos in the format of master classes on preparing pickled cucumbers for the winter in a 1 liter jar; even novice cooks are willing to share recipes, and professionals will help you take your winter preparation skills to a new level. Look for yours delicious recipes, experiment!

Pickled cucumbers - who among us doesn’t love their amazing sour-sweet-salty taste, accompanied by a delicious crunch that evokes envy and desire in those who have not yet gotten to the treasured jar. I offer several such recipes.

Use purified or artesian water, this will guarantee the quality of your product. And of course, for canning you need to choose varieties suitable for pickling. for preparing lightly salted cucumbers and pickled cucumbers both in a barrel and in jars. Recipes are mainly given for a 3-liter jar. To calculate the ingredients for a jar of a different volume, let me remind you: 1 tablespoon is equal in capacity to 3 teaspoons.

Homemade pickled cucumbers

Ingredients for a 3 liter jar:

1.5 kg small cucumbers,
3 cloves of garlic,
6 black peppercorns,
1-2 bay, cherry, currant leaves,
dill,
1-2 leaves of horseradish,
hot pepper
2 tablespoons with a small heap of salt,
1 heaped tablespoon of sugar,
1.5 teaspoons of vinegar essence,

Wash the cucumbers and soak in cold water for 4 hours. Then drain the water and wipe the cucumbers dry.
Place dill, horseradish, cherries, currants, garlic cloves, pepper and bay leaves in sterilized jars. Distribute cucumbers among jars.
Pour boiling water over the jars, cover with a lid and let stand for about 15 minutes. Then pour the liquid into a saucepan, put on fire, add salt and bring sugar to a boil.
Pour the resulting brine over the cucumbers in the jars, pour in the vinegar essence, and close the lids. Turn over, wrap in a blanket and place in a dark place until cool.
Sterilization is not necessary.

Crispy pickled cucumbers

Small cucumbers (up to 10cm long),
1 small umbrella of dill
1 sprig of parsley,
1 onion (or 3-4 cloves of garlic) and
1 carrot.
carnation,
cherry leaf.

Marinade for 1 liter of water:

1 heaped tablespoon of salt,
2 level tablespoons of sugar,
5 pieces. peppercorns (allspice and bitter),
1 teaspoon vinegar essence

1 liter of marinade is enough for 2 liter jars.

Soak the cucumbers in cold boiled water for 2-3 hours. Place cucumbers in prepared liter jars, place on top a chopped onion or cloves of garlic and carrots cut into strips, a sprig of parsley, and a small umbrella of dill. Boil clean water, pour over the cucumbers, leave for 10 minutes, then repeat pouring boiling water.
For the third time, put salt and sugar, peppercorns, cloves, cherry leaves into the water, boil, pour in the cucumbers, add 1 tsp to each jar. spoon of vinegar essence. Roll up. Turn over. Wrap until completely cool.

Sweet pickled cucumbers

For a 3 liter jar

1.8 kg cucumbers,
1/2 carrots,
1/2 onion,
1 clove of garlic
carnation
1-2 black currant leaves.
1 hot pepper (optional)

For the marinade per three-liter jar:

1.5 liters of water
100 ml 9% vinegar,
2 tablespoons coarse rock salt,
6 tablespoons sugar,

For a liter jar - divide everything by 3: that is,

2 teaspoons salt,
2 tablespoons sugar and
about 30 ml vinegar.

Wash the jars thoroughly and sterilize the lids. Vegetables - cucumbers, onions, carrots, garlic - wash and peel. Place spices on the bottom of each jar - cloves, a clove of garlic cut into 4 pieces, half an onion and half a carrot. Place cucumbers in jars as tightly as possible. Place salt, sugar and vinegar in jars.
Pour hot boiled water over the cucumbers (but not boiling water!). You can add even a little more salt, do not forget that we have a lot of vinegar, so the saltiness will be felt worse in the finished pickled cucumbers, and besides, our salt is coarse.
Place the jar of cucumbers in a saucepan with warm water, bring to a boil, cover with lids, sterilize three-liter jars for 15-20 minutes, liter jars for 5-7 minutes. Let's roll up.
Turn upside down and cover with a towel until cool.
The cucumbers turn out to be very sharp (because of the vinegar, which is why the cucumbers are perfectly stored and do not become cloudy), crispy, and taste like good store-bought pickled gherkins.

Instant pickled cucumbers

small pickling cucumbers
dill umbrellas,
some celery greens,
leaves of horseradish, cherry, black currant,
red hot pepper,
garlic

Marinade per liter jar:

400 ml water
4 teaspoons salt
3 teaspoons sugar
50ml 9% vinegar

Wash small cucumbers and soak in cold water for 3-4 hours.
Place celery greens, horseradish leaves, dill umbrellas, cherry leaves, black currant leaves, red hot pepper, and garlic into washed, sterilized jars.
After soaking, rinse the cucumbers under running water and place them in jars on top of the greens. Drain off any remaining water.
Pour vinegar into the jars, add salt and sugar (do not add water) and place the jar of cucumbers in a saucepan with water reaching the neck of the jar. put the pan on the fire and sterilize for 15 minutes from the moment the water boils in the pan. During this time, the cucumbers are saturated with vinegar vapor, and the cucumbers in the lower layers change color. Then the cucumbers in the jars should be poured with boiling water and rolled up.
Pickled cucumbers according to this recipe are spicy and crispy. You can even store them in an apartment, but it is better in a room with a temperature no higher than +5 degrees.

Historically, cucumbers have become the most popular product for pickling. During the reign of Ivan the Terrible, the vegetable was considered too bland to taste, so they began to pickle it. Later, the technology of canning appeared.

Recipes for marinade for cucumbers for 1, 2 and 3 liters of water

How much vinegar should I put in for the marinade? To prepare a marinade for cucumbers, you need to stock up on essential ingredients such as sugar, salt, and vinegar. In addition to vinegar, vinegar essence, citric acid, and alcohol can act as a preservative. As for spices, they are added to the preparation at will and based on the taste preferences of the cook. The “usual” set includes:

garlic;
currant and horseradish leaves;
dill umbrellas.

Specific flavor and aroma notes are created with the help of additional products.

Marinating “greens” is carried out using hot and cold methods. In the first case, vegetables are “warmed up” with boiling water or brine up to three times, depending on the recipe. The second option is pouring cold marinade. Filled containers are sealed with plastic lids without sealing. Such preparations will have to be eaten within two to three months.

liter - 20 minutes;
two-liter - 25-30 minutes;
three-liter - 30-35 minutes.

Classical

Peculiarities . This universal marinade is prepared for both small cucumbers and medium-sized fruits. The volume of spices and herbs determines how they turn out - less or more spicy, hot, sour.

Ingredients:

1 liter of water;
60-75 g sugar;
40-50 g salt;
5-10 ml of essence (70%).

Preparation

Cucumbers are “warmed up” with boiling water. We keep them for 20-30 minutes.
Drain the liquid from the jars. Boil it, add salt and sugar. Stirring, cook for another five minutes.
Pour the essence into the container with the contents and fill it with brine.
Roll it up, turn it over onto the lid, and insulate it.

If you prepare a marinade for cucumbers for 1 liter of water with 9% vinegar, then its quantity is 20-25 ml, and if with 6% vinegar - 40-50 ml. As for salt, when using sea salt, the amount is reduced to a dessert spoon.

With citric acid

Peculiarities . Great option for those who do not like the taste of vinegar or suffer from diseases for which vinegar is prohibited. Cucumbers may be included in children's menu. Despite repeated filling, vegetables practically do not lose their bright color.

Ingredients:

3 liters of water;
40-50 g salt;
60-75 g sugar;
teaspoon of citric acid;
spices.

Preparation

Fill the container with vegetables with boiling water and wait 15-20 minutes. Drain, boil again and refill for the same amount of time.
For the third time, add the ingredients according to the recipe to the water. Boil for five minutes.
Pour citric acid into a container. Fill the “greens” with brine, seal it, and insulate it.

Marinade for cucumbers with citric acid is good because it combines harmoniously with many spices and seasonings. Black peppercorns and bay leaves, which can be added during the final boiling of the brine, can enhance its taste. A little clove would be helpful, but not much.

With vodka

Peculiarities . “Zelentsy” turns out dense and crispy. The presence of alcohol in the brine ensures long-term storage. Cucumbers can last in the pantry or cellar for an average of three years. Alcohol blocks fermentation processes and kills mold fungi.

Ingredients:

1 liter of water;
40 g salt;
50-60 g sugar;
20-25 ml of vodka.

Preparation

“Zelentsy” are heated with boiling water. If they are overripe, then we do two or three approaches.
Add salt and sugar to the liquid drained from the vegetables. Boil for about five minutes until the “crystals” dissolve.
Pour vodka into the container. Fill it with brine. We seal it, insulate it.

Determining how much filling is needed is quite simple. Glass containers with vegetables should be filled with regular cold water up to the neck. The liquid should completely cover the food. Then it is poured into measuring containers. The alcohol content in the product is minimal and does not affect the taste in any way. Also, motorists need not be afraid that the concentration of alcohol in the blood will increase.

With mustard in its own juice

Peculiarities . These cucumbers cannot be called simple. The piquancy and exquisite taste of the filling is provided by the combination of mustard seeds with other herbs and spices. The number of components is calculated for 2 kg of the main ingredient.

Ingredients:

one onion;
40 g salt;
100 g sugar;
100 ml sunflower oil;
100 ml vinegar;
20-25 g mustard seeds;
five to six garlic cloves;
5 g ground black pepper.

Preparation

Finely chop the onion and crush the garlic.
Mix all the ingredients. Season the cucumbers cut into slices with the resulting mixture. Let it sit for an hour and a half.
Over time, the amount of marinade will increase as the vegetables release their juice.
The cucumbers are placed in jars and filled with brine. Sterilize for 20 minutes, seal and insulate.

The marinade, quite quick to prepare, is distinguished by the fact that it does not include water, which is usual in other recipes. Liquid is added only if there is not enough to fill all containers. A deficiency indicates that the fruits were poorly soaked and did not release enough juice.

With ketchup

Peculiarities . The recipe is suitable for making gherkins. If desired, the marinade can be made spicy or sweet by using the appropriate ketchup.

Ingredients:

2 liters of water;
40-50 g salt;
100 ml vinegar;
100 g sugar;
160 ml ketchup (“Chili” or “Tomato”).

Preparation

Mix water with salt, sugar, ketchup. Boil for five to ten minutes.
Remove the brine from the heat and pour vinegar into it.
Pour in the greens. Set to sterilize for 15-20 minutes.
We roll up the containers and insulate them.

You can make a marinade for cucumbers using either homemade or store-bought ketchup. When purchasing a product, you need to pay attention to its composition. A high-quality sauce should not contain “chemicals”, for example, flavor enhancers, dyes. It should also be taken into account that the finished product will already have some salt and sugar content.

With carrot tops

Peculiarities . This unusual recipe marinade for cucumbers tends to “open up” not immediately. The fluffy tails of carrots release their aroma and taste within two to three months. If you open the jar earlier, you may be disappointed, as the “green stuff” will be bland.

Ingredients:

2 liters of water;
40-50 g salt;
100 g sugar;
120 ml vinegar (6%);
carrot tops.

Preparation

Place the greens from the carrots directly into containers at the bottom or between the cucumbers. Two or three tails are enough.
“Warm up” the vegetables with boiling water for 20-30 minutes.
Boil the cucumber-carrot infusion with salt and sugar for five minutes.
Remove from heat and pour vinegar into the brine.
Pour into containers, roll up, and insulate.

To prevent pieces of various ingredients from getting into the brine when draining, it is better to use special plastic lids with holes. Protective gloves will help protect your hands from burns. If you need to prepare a marinade for cucumbers with 6 liters of water, then increase the number of components three times.

9 signs that you shouldn’t buy a jar

It’s good when you have the opportunity to stock up on tasty and juicy cucumbers for future use. But the shelves in the cellar became empty, and I really wanted pickles. I have to run to the store. The following nine signs will tell you that the selected product is of poor quality and even dangerous.

Cloudy brine. Indicates that the cooking technology has been violated.
Deformed fruits. Wrinkled and stained indicate the dishonesty of the manufacturer, who decided to skimp on the contents.
Too bright color. Indicates the presence of “chemicals”. When heat treated, the “greens” fade a little.
Marking. The poor quality of the product is indicated by the expiration date, which is indicated not on the lid, but on a sticker or decal.
Date of manufacture. If these are the winter months, it means that greenhouse vegetables were used in the preparation. They may contain large amounts of nitrates.
Bloated lid. This indicates that fermentation processes are already in full swing in the container and the product is spoiled.
Suspicious composition. The presence of preservatives, dyes and other chemical additives in the composition is not beneficial for the body.
Popping sound when opening. If there is no characteristic pop when opening the lid, the container was not sealed tightly.
Unpleasant smell. An unpleasant and sharp “amber” from the jar indicates damage to the product.

Housewives must regularly reinforce their skills with a theoretical and practical basis. Marinade for cucumbers for the winter is the most important component of preparations and provides ample opportunities for experimentation. Trying different variants recipes, you can find one that will become a family treasure in the future and will be passed on from generation to generation.

Pickled cucumbers are a favorite winter appetizer for any dish. Every housewife has her own favorite winter recipe for a 1 liter jar, but sometimes you want to try something new. For example, sweet and crispy cucumbers instead of the usual salty ones.

Sweet cucumbers with garlic

Finding pickled cucumbers to suit your taste can sometimes be difficult - sometimes too sour, sometimes too salty. But according to this winter recipe for 1 liter of water, they always turn out excellent - tasty, crispy and sweet. The main thing is that they prepare very quickly and without problems.

Ingredients for 1 liter of marinade:

2 kg fresh cucumbers;
1 liter of water;
200 g sugar;
2 tbsp. l. salt;
6 teeth garlic;
200 g vinegar 6-9%.

Recipe with photo:

Pour the required amount of water into the pan, add salt, sugar and vinegar in the proportions indicated in the list of ingredients. Mix with a spoon.
Put the marinade on the fire and bring to a boil. Then, remove the pan from the stove and cool to room temperature.

We thoroughly wash and sterilize liter jars. Place garlic on the bottom and add cucumbers - as many as will fit.
Fill with cooled marinade to the top.

Place the jars in a large saucepan, close with sterilized lids and pour water into the container.
Turn on the heat and leave the jars in this state for 7-10 minutes. A sure sign of readiness is the change in color of the cucumbers.

We take the jars out of the pan, roll up the lids tightly and turn the pieces upside down. Cover with a towel or woolen scarf. Leave in this position until the marinade cools completely.

Such cucumbers store very well even in apartment conditions. They will winter well both in a warm kitchen and a cool pantry, cellar or refrigerator. The main thing is that cucumbers according to this recipe always remain crispy, regardless of the conditions under which they are kept.

Sweet cucumbers for the winter “from mom”

Everyone in childhood had their own favorite recipe for pickled cucumbers, which mothers and grandmothers used for canning. The taste of these preparations will be remembered for a lifetime. Such sweet, crispy pickled cucumbers, prepared according to a recipe for the winter, will definitely not leave any family member indifferent.

1 kg of cucumbers;
1 liter of water;
1.5 tbsp. l. salt;
2.5 tbsp. l. Sahara;
3-4 teeth. garlic;
5-6 peas of allspice;
2 cloves;
currant and cherry leaves;
dill umbrellas;
2 tsp. vinegar essence or 16 tsp. vinegar 9%.

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Cooking recipe step by step:

Soaking fresh cucumbers in cold water for 6-7 hours.
We sterilize jars with lids in a convenient way. Place cleanly washed dill leaves and an umbrella on the bottom.
Add garlic.

Place the prepared cucumbers tightly.
Fill the jars with cucumbers with boiling water for 10-15 minutes.
For the marinade, take a pan with a liter of water, add salt, sugar and spices to it. Place on the fire and bring to a boil. Stir until the sugar and salt crystals dissolve well.
Drain the boiling water from the jars and immediately pour the marinade over the cucumbers to the very top.

Add 1 tsp to each jar. vinegar essence.
Cover with lids and roll up.
We turn the jars over, wrap them up and leave them for 1-2 days.

This recipe is considered basic, so it can be supplemented with your favorite ingredients if desired - onions, carrots, red pepper or mustard seeds.

Sweet cucumbers without horseradish and sterilization

This recipe for sweet pickled cucumbers for the winter can be repeated without additional sterilization, or you can still treat the jars with steam. In any case, they will turn out crispy, sweet and will last safely until winter.

Ingredients for 1 liter of marinade:

1 kg of cucumbers;
1 sweet pepper;
2 dill umbrellas;
6 teeth garlic;
4 peas of allspice;
10 black peppercorns;
2 bay leaves;
1 tsp. vinegar essence;
1 liter of water;
1 tbsp. l. salt;
2.5 tbsp. l. Sahara.

Recipe:

Wash the cucumbers thoroughly and soak them in cold water for several hours.
Wash jars with lids with baking soda to kill germs.
Scald bay leaves and dill umbrellas with boiling water.
Bell pepper cut into small pieces and place in jars.
Place bay leaves, dill umbrellas and garlic cloves into jars.
Add 2 peas of allspice and 3-4 black peppers.
I cut the tails off the cucumbers and put them in jars, first vertically, and then fill the remaining space with them as necessary.
Add garlic and dill on top.
Fill the cucumbers with boiling water to the top, close the lids and leave for 10 minutes.
Pour the water into the pan and cover the jars with lids so that nothing unnecessary gets into them.
Boil the water again and fill the jars with it again.
Prepare the marinade. Add salt and sugar to 1 liter of water in the indicated quantities and boil.
We drain the water from the second fill from the jars and fill them with hot marinade to the very top.
Add 0.5 tsp. vinegar essence for each liter jar, cover with lids and roll up tightly.

We turn the jars over, check the tightness and wrap them in a blanket until they cool completely.
As they cool, the cucumbers will change color. This happens thanks to vinegar essence.

It’s easy to prepare pickled cucumbers so that they remain crunchy and sweet even in winter if you have a time-tested recipe for a 1-liter jar on hand. And if this is not yet in your home cookbook, feel free to adopt the options listed above and experiment in search of the best.

To preserve cucumbers, it is best to use a reliable, time-tested one. Experiments in this case can lead to the fact that the cucumbers will at least not be tasty, or, even worse, the jars will simply explode. Every housewife has her own pickled cucumber recipe, possibly inherited from mother or grandmother. For those who are just learning how to can and pickle vegetables, we offer a very simple and affordable crispy pickled cucumbers recipe, very tasty and appetizing. Be sure to follow all recommendations. Good sterilization and the proportions of salt and vinegar will allow you to store pickled cucumbers according to this recipe even for up to two years, but, as a rule, they are so tasty that they barely “live” until spring.

Ingredients for making pickled cucumbers

Step-by-step preparation with photos of pickled cucumbers

Crispy, pickled cucumbers are an excellent refreshing snack, as well as a key ingredient in salads. Eat them to your heart's content. Bon appetit!

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