Crispy pickled cucumbers. Recipe: Crispy cucumbers, canned - Crispy cucumbers in half-liter jars Cucumbers for the winter in one and a half liter jars
Cucumbers with vinegar- This is one of the most common options for canning everyone’s favorite vegetables. Our following recipes will help you prepare them this winter.
Cucumbers for the winter with vinegar
You will need:Dry dill – 2 tablespoons
- grated dill root - tablespoon
- garlic clove – 2 pcs.
- allspice peas – 10 pcs.
- a piece of hot red pepper
- acetic acid – 2 tbsp. spoons
For filling:
Sugar, salt - 2 tbsp. l.
- water – 1 liter
Preparation:
Soak strong fresh cucumbers in a bucket of cold water for one day. Rinse and place in three-liter jars. Pour boiling water over jars of vegetables and spices and leave until all air bubbles are released. Drain the water from the jars into a saucepan. For each liter add 2 tbsp. spoons of salt and sugar, boil. Add 2 tbsp to each container. l. vinegar, pour boiling sauce on top. Cover with metal boiled lids and sterilize for 10 minutes. Remove the containers, immediately roll them up, wrap them in paper, unfold them, cover them with a blanket, and let them cool completely.
Cucumbers in jars with vinegar
Required Products:Fresh dill – 30 g
- pickled cucumbers – 1 kg
- tarragon greens – 5 g
- garlic clove – 2 pcs.
- horseradish root – 5 g
- black pepper – 1 g
- red hot pepper – 1 g
- mustard seeds – 5 g
- allspice – 0.5 g
For filling:
Pickle for cucumbers
- acetic acid – 65 g
Preparation:
Wash the pickled cucumbers thoroughly and place in a container with fresh seasonings (pepper, tarragon, horseradish, garlic, dill). Strain the brine, bring to a boil, add allspice and black pepper, vinegar, mustard, and pour in. Pasteurize, twist, turn the top upside down, cover with a blanket, let cool. Place in a cold pantry.
Cucumbers in a jar for the winter with vinegar
Rinse fresh cucumbers in advance, dry on a towel, cut off the “tips”. Place in a jar with fragrant herbs, fill with hot marinade with the addition of 175 ml of vodka and 1 tbsp. acetic grape acid. The next day, add cold brine (1/2 kg of salt per 10 liters of water). Fill the containers tightly with vegetables, cover the top with a seaming lid, and put them in a cold place for the whole winter.Recipe for cucumbers with vinegar
Required Products:Tarragon sprigs
- horseradish leaves – 2 pcs.
- onion – 2 pcs.
- garlic cloves – 5 pcs.
- fresh cucumbers – 2 kg
- mint, cherry and currant leaves - 3 pcs.
- parsley and basil leaves - 2 pcs.
For the marinade:
Granulated sugar, salt - 3 tbsp. spoons
- water – two liters
- cloves – 3 pcs.
- apple cider vinegar – 2 tbsp. l.
- a pinch of ground cinnamon
Preparation:
Select good and strong cucumber fruits, wash them, leave them in cold water for a while. Place spices, garlic, onions, and chopped herbs into clean jars. Fill the jars with vegetables. Place garlic and onion in between. Proceed to preparing the marinade: combine all the ingredients for its preparation in a ladle, place on the stove, and boil. Fill the jars with hot solution, cover with lids, and sterilize for 15 minutes. Roll up the lids and move them to the cellar for storage.
What do you think?
Pickled cucumbers with vinegar.
Take 1 kg of fresh cucumbers, wash them, place them on a towel. Sterilize the lid and bottle in the steamer, tamp the vegetables into it. Pour fresh boiling water twice, leave for 20 minutes, carefully pour in some water. Rinse the horseradish leaves and garlic. Sprinkle the garlic, dill and peas on top of the vegetables. Add a little salt and granulated sugar, pour in boiling water, sterilize, screw on the sealing lids, turn the top upside down, wait until the jars have cooled completely. Carefully transfer the workpiece to a cool room and leave it for the whole winter.
Prepare and.
Cucumbers for the winter recipes with vinegar.
Recipe with mustard.
Select 1 kg of hard pickled cucumbers, wash them thoroughly, put them in containers, sprinkle with pepper, horseradish and garlic. Strain the remaining brine, place on the stove, and boil. Add allspice and black pepper, pour in 65 ml of table vinegar, add 5 g of mustard seeds. Pour vegetables into containers, sterilize at 90 degrees. Seal with lids.
They are also very popular.
Pickled cucumbers for the winter with vinegar.
Select the smallest cucumbers and soak them in water for a couple of hours. Prepare the container: wash it with water and baking soda, rinse. Place cherry, currant, and laurel leaves on the very bottom. Wash the cucumbers thoroughly, carefully and beautifully place them in containers. Place black pepper and garlic in the middle of the jar, add dill umbrellas on top. Pour boiling water over the cucumbers twice (wait 10 minutes between each pour). During this time, the vegetables should warm up well. Brew the marinade a third time. To do this, use the water that remains after pouring the vegetables. Pour 2 tsp into boiling water. salt and sugar, pour 2 tsp. acetic acid. Pour over the cucumbers and screw on the lids. Turn the jars upside down and wrap them in a blanket until they cool completely. Store the workpiece in the basement.
You can cook for dinner.
Cucumbers with vinegar per liter jar.
Select the gherkins and soak them for half an hour in water at low temperature. Prepare containers and marinade. Pour 1 tbsp into the water. sugar, 2 tbsp. spoons of salt, 8 tbsp. spoons of ketchup, stir thoroughly. Wash the vegetables thoroughly. In each container, place one clove, a pea of allspice, and 3 black peppercorns. Fill the container beautifully with cucumbers, pour in the marinade. Turn the top upside down and wrap thoroughly until completely cooled.
Pickled gherkins.
Peel a couple of onions and chop into thin rings. Peel 5 cloves of garlic, finely chop. Wash the hot pepper pod, cut lengthwise, remove seeds, chop finely. Rinse the gherkins in running water, place them in a thick layer in half-liter jars, sprinkle with onions, garlic, and pepper. Boil 1 glass of water, add 1 tbsp. l. salt, 1 tbsp. vinegar, let the marinade cool. Pour the resulting filling over the gherkins, sterilize them in jars for 10 minutes, and twist.
It turns out quite tasty too.
Crispy pickled cucumbers.
You will need:
Acetic acid – 2 tbsp. l.
- salt - tablespoon
- small cucumbers – 720 g
- sugar – 3 tbsp. l.
- dill umbrella
- bay leaf – 2 pcs.
- cherry and black currant leaves - 2 pcs.
- black and allspice – 2 peas each
- garlic clove – 3 pcs.
Preparation:
Select suitable fruits, wash them thoroughly, cover with cold water, and let stand for 8 hours. During this time, periodically change the water in the basin. Rinse the fruits, carefully cut off the “tails”. Place the vegetables in prepared liter jars, add a dill umbrella, a sprig of celery, cherry leaves, currant leaves, and a garlic clove. Add the greens, pour boiling water, leave for 10 minutes, carefully drain the water, and put on fire. Start preparing the marinade: pour in vinegar, add salt and sugar. Pour over the vegetables, roll up the lids, turn the top upside down, place in a secluded place, wrapped in a blanket.
What do you think?
Try also the version with mustard seeds:
Ingredients:
Cucumbers – 3 kg
- horseradish – 100 g
- small onions – 220 g
- mustard seeds – 5 g
- black peppercorns – 15 g
- bay leaves – 3 leaves
- acetic acid – ½ liter
- water - a couple of liters
- salt – 65 g
- sugar – 155 g
Cooking steps:
Wash the vegetables thoroughly and place them in a thick layer in prepared jars. Arrange the vegetables with dill stems, horseradish slices, and peeled onions. Pour boiling marinade over the contents. Close the container and leave until the next day. Carefully drain the filling, boil, pour in the cucumbers again, tie the jar, and place in a cool place.
Be sure to prepare and.
Pickling cucumbers with vinegar.
Ingredients:
Coarse non-iodized salt - 1.5 tbsp. spoons
- water – 1 liter
- small cucumbers – 4 kg
- cherry leaves – 10 pcs.
- black currant leaves – 20 pcs.
- horseradish leaves – 3 pcs.
- dill sprigs – 4 pcs.
- oak leaves – 10 pcs.
- hot pepper pod – 3 pcs.
- horseradish root
How to cook:
Before you start cooking, we want to give you some practical advice. To ensure crispy cucumbers, choose only dark varieties with “pimples.” In addition, you need to add oak leaves, walnut leaves and horseradish root. Chop large leaves with scissors. Take only old dill, along with the seeds.
Dip cucumber fruits in cold drinking water and soak overnight. Drain the water and wash them. Chop the peeled horseradish root and hot pepper into pieces. Place all the leaves and a few pieces of horseradish and pepper in the bottom of a large saucepan. After this, add a layer of cucumbers and more spices. Arrange all the vegetables in the same way. The last layer should be leaves. Stir salt in cold water. Pour the resulting brine over the cucumbers. Place a flat plate on top and a three-liter jar on top. Leave to pickle for three days. A white foam will form on the surface of the brine - these are lactic acid bacteria. Ready cucumbers should change color.
Drain the brine and set aside for now. Throw away the spices and herbs, wash the vegetables in water. Place in washed containers. Boil the brine, pour it into the jars to the very top, and cover with lids. Leave for 10 minutes. Pour the brine back into the pan and boil. Cover the jars with lids. Pour boiling brine over the cucumbers. The filling should overflow a little over the edge. Roll it up with a machine, unfold it, wrap it in a warm blanket, let it cool. After complete cooling, transfer the storage containers to the cellar or basement.
Acetic acid allows you to store cucumber preparations for a long time. At the same time, it makes them crispy and maintains their good appearance. Cucumbers can be preserved whole or as a salad. Housewives often use fruit leaves, dill, parsley, bay leaves, garlic, onions, etc. as additional ingredients.
A variety of cucumber recipes: “Glorious” cucumbers, “Salad” cucumbers, pickled cucumbers, spicy cucumbers, Bulgarian cucumbers, lightly salted cucumbers for the winter and other detailed recipes.
Cucumbers “Glorious”
Ingredients
For a liter jar: 800 g cucumbers
15 allspice peas
6 oak leaves
6 cloves garlic
. For the marinade:
1 teaspoon vinegar
Black peppercorns to taste
Preparation
Wash the cucumbers and leaves, peel the garlic. Place oak leaves, coarsely chopped garlic and allspice at the bottom of the prepared jar, then cucumbers. Pour boiling water over for 10 minutes. Drain the water into a saucepan and prepare the marinade. Pour boiling marinade over the contents of the jar. Sterilize for 20 minutes and seal.
Salad cucumbers
For a two liter jar: 1.5 kg cucumbers
2 dill umbrellas
3 cloves garlic
1 horseradish root
12 allspice peas
. For the brine: for 1 liter of water - 1.5 tbsp. spoons of salt
Preparation
Soak the cucumbers in cold water for 4 hours, drain the water. Wash and cut the cucumbers into slices, place in a clean jar along with the spices. Prepare the brine. Pour hot brine over the prepared cucumbers and close the lid tightly. Place the cucumbers in the refrigerator for 4 weeks until ready. Store cucumbers only in the cold.
Sliced pickled cucumbers
Ingredients
For a two-liter jar: 1.5 kg cucumbers
4 dill umbrellas
1 tbsp. spoon of allspice peas
Currant leaves
. For the marinade: for 1 liter of water - 1.5 tbsp. spoons of salt,
1 teaspoon vinegar essence
Preparation
Soak the cucumbers for 3-4 hours in cold water, drain. Wash the cucumbers, cut into slices, and place in a sterilized jar along with the spices. Prepare the brine. Pour hot brine over the cucumbers, pour in vinegar, and seal tightly with a lid.
Cucumbers in apple cider vinegar
Ingredients:
For a liter jar: 600 g cucumbers a pinch of cinnamon
. For filling: for 1 liter of water - 100 g of sugar
. ½ cup apple cider vinegar
2 - 3 buds of cloves
Preparation
Peel the cucumbers and cut into slices. Place in a jar in layers, sprinkling each layer with salt and cinnamon. Prepare hot filling and pour over cucumbers. Cool and store in the refrigerator.
Pickled cucumbers “To the tooth”
Ingredients
For a three-liter jar: 1.7 kg small cucumbers
2 dill umbrellas
3 leaves of horseradish
6 cloves garlic
3 bay leaves
6-8 black peppercorns
5 currant and cherry leaves each
. For the marinade
1 tbsp. spoon of sugar
. ½ teaspoon vinegar essence
Preparation
Place the spices in the bottom of a sterilized jar. Cut the cucumbers crosswise into 3-4 pieces, trim the ends on both sides. Place the prepared cucumbers in a spice jar. Dissolve salt and sugar in boiling water, pour boiling brine over the cucumbers. Add vinegar essence and seal tightly.
Cucumbers with celery and onions
Ingredients
For a three-liter jar: 1.5 kg cucumbers
2 onions
1 celery root
100 g celery leaves
2 dill umbrellas
2 bay leaves
. For the marinade
2 tbsp. spoons of sugar
1 dec. spoon of vinegar essence
Preparation
Cut the cucumbers lengthwise into large strips. Peeled onions - into rings, celery root - into cubes. Place dill and bay leaves on the bottom of a sterilized jar, place onion rings and celery cubes on top, then vertically prepared cucumbers. Place celery leaves on top. Prepare a hot marinade (add the essence at the last moment) and immediately pour the contents of the jar. Seal tightly with a lid.
Sliced cucumbers in Bulgarian style
Ingredients
For a three-liter jar: 1.7 kg cucumbers
2 horseradish roots
2 dill umbrellas
3-4 black peppercorns
5 tbsp. tablespoons vegetable oil
. For the marinade: for 1 liter of water - 1 tbsp. spoon of salt
1 tbsp. spoon of sugar
1 tbsp. spoon of vinegar
Preparation
Wash the cucumbers and cut into slices. Place dill and pepper at the bottom of a sterilized jar, then cucumber slices. Pour in boiled vegetable oil. Prepare the marinade and pour it over the cucumbers. Seal tightly.
Spicy cucumbers
Ingredients
For a three-liter jar: 1.8 kg cucumbers
Greens and dill umbrellas
5 cloves garlic
5 clove buds
5 peas each of black and allspice
2-3 bay leaves
. For the marinade: for 1 liter of water - 1 tbsp. spoon of salt
1 tbsp. spoon of sugar
2 tbsp. spoons of vinegar
Preparation
Cut the cucumbers into slices up to 3 cm thick. Place the spices on the bottom of a sterilized jar, then the cucumbers. Prepare a hot marinade and pour it over the cucumbers. Cover with clean lids and sterilize for 30 minutes. Roll up.
Ingredients:
For a three-liter jar: about 2 kg of small cucumbers (to fill the jar)
1 horseradish root
3-4 cloves of garlic
2 dill umbrellas
5-6 peas of allspice
Currant leaves
. For the brine: for 1 liter of water - 3 tbsp. spoons of coarse salt
Preparation
Place peeled garlic, washed dill and peppercorns on the bottom of the prepared jar. Soak the cucumbers for 2-3 hours in cold water, drain the water, dry the fruits and place on top of the spices. Pour boiled brine, cooled to room temperature. Place a few currant leaves on top. Cover the jar with gauze. Let ferment for 3-4 days at room temperature. Drain the brine, boil, remove the foam. Rinse the cucumbers and place them in a clean jar with fresh spices. Pour in the brine, cover with a lid and sterilize for 35 minutes. Roll up.
Lightly salted cucumbers with pepper
Ingredients:
For a three-liter jar: 1.5 kg of cucumbers
2 umbrellas and a bunch of dill
2 pods of hot red pepper
4 cloves garlic
Cherry and currant leaves
. For the brine
Preparation
Place finely chopped hot peppers, herbs and 1 dill umbrella, peeled garlic and half the leaves at the bottom of a sterilized jar. Place the cucumbers on top and cover them with the remaining leaves. Boil the brine, cool to 50 °C and pour the contents of the jar. Leave to ferment for 3 days at 18-20 °C. Drain the brine, boil, remove the foam. Wash the cucumbers, put them in a sterilized jar with fresh spices, pour hot but not boiling brine (if there is not enough, add hot water), cover with a lid and sterilize for 15 minutes. Cork it.
Lightly salted cucumbers with currants
Ingredients:
For a three-liter jar: 1.4 kg medium-sized cucumbers
200 g red currants
Black currant leaves
. For the brine: for 1 liter of water - 3 tbsp. spoons of salt
Preparation
Wash the cucumbers thoroughly and dry. Place currant leaves at the bottom of a sterilized jar, cucumbers on them, and berries on top. Pour warm boiled brine, add citric acid and cover with a lid. Sterilize the cucumbers for 20 minutes and roll them up.
Lightly salted cucumbers in apple juice
Ingredients
For a three-liter jar: 1.7 kg cucumbers
3-4 buds of cloves
Currant and cherry leaves
200 ml apple juice
. For filling: for 1 liter of water - 1.5-2 tbsp. spoons of salt
2 g citric acid
Preparation
Soak the cucumbers for 4 hours in cold water, changing the water several times, and dry. Line the bottom of a sterilized jar with cherry leaves and add cloves. Place cucumbers on top, cover with currant leaves. Mix water with juice, add salt, bring to a boil and cool to 70-80 °C. Pour over the cucumbers and let them ferment for 2-3 days at room temperature. Rinse. Pour cold boiled brine, add acid and put the finished cucumbers in the refrigerator.
Sliced lightly salted cucumbers
Ingredients
3 kg cucumbers
3 dill umbrellas
5-6 black peppercorns
3-4 cloves of garlic
1 horseradish root
Currant leaves
. For the brine: for 1 liter of water - 7 tbsp. spoons of salt
Preparation
Soak the cucumbers for 2 hours in cold water, trim the ends and cut into large strips. Lay the bottom of an enamel pan with half of the leaves, place spices on top (peel the garlic and horseradish and chop coarsely) and cucumbers. Pour boiled, cooled brine, cover the pan with a towel and leave for 2 days at room temperature. Transfer to the refrigerator. Eat cucumbers within a few days, otherwise they will become over-salted.
Lightly salted young cucumbers with dill
Ingredients
For a three-liter jar: 1.8 kg young cucumbers
6 cloves garlic
2 dill umbrellas
1 bunch of dill
. For the brine: for 1 liter of water - 2-3 tbsp. spoons of salt
Preparation
Place 1 dill umbrella, peeled and coarsely chopped garlic and half the herbs at the bottom of the prepared jar. Trim the ends of the cucumbers and prick them in several places with a toothpick. Place the cucumbers in a jar, cover with an umbrella of dill and the remaining herbs. Boil the brine, cool slightly and pour over the cucumbers. Place under pressure at room temperature for 2 days, then transfer to the refrigerator.
We bring to your attention two of the most common and proven recipes for canning cucumbers for the winter with vinegar.
Kuban style cucumbers
Seasonings for a three-liter jar: 2 cloves of garlic, a piece of fresh red hot pepper, 10 allspice peas, 2 tablespoons of dry dill, 1 tablespoon of grated horseradish root, 5 dried black currant leaves, 2-3 tablespoons of 9% vinegar.
Fill: for 1 liter of water - 2 tablespoons of coarse salt, 2 tablespoons of sugar (a three-liter jar requires 1.5 liters of filling).
Cooking method
1. Soak fresh, strong cucumbers for a day in a bucket of cold water.
2. Then rinse and place in three-liter jars along with all the seasonings except vinegar.
3. Pour boiling water (without salt) into the jars of cucumbers and spices and leave until air bubbles come out of the cucumbers.
4. After this, drain the water from the jars of cucumbers into a saucepan, add the amount of sugar and salt (2 tablespoons each) for each liter, and boil.
5. Pour 2-3 tablespoons of 9% vinegar into each jar of cucumbers and fill to the top with boiling pouring.
6. Cover the jars with boiled metal lids and sterilize over low heat for 5-10 minutes (heat the pan over high heat until it boils).
7. Taking the jars out of the water, immediately roll them up, wrap them in paper, turn them over, cover them with a blanket and leave them until they cool completely.
Uzhgorod cucumbers
Ingredients: 1 kg of pickled cucumbers, 30 g of fresh dill (or 10 g of dried dill or caraway seeds), 5 g of tarragon, 2 cloves of garlic, 5 g of horseradish root, 1 g of black pepper, 1 g of red hot pepper, 5 g of mustard seeds, 0.5 g allspice.
Fill: for 1 liter of brine in which the cucumbers were salted - 60 ml of table vinegar.
Cooking method
1. Wash the hard pickles thoroughly and place them in jars along with fresh seasonings (dill, garlic, horseradish, tarragon, pepper).
2. Strain the brine in which the cucumbers were salted, bring to a boil, add black and allspice, mustard,
If you don't know what to prepare, do cucumbers with vinegar for the winter. You will spend a minimum of money and get a great product!
Cucumbers for the winter in a jar with vinegar
Prepare:Garlic
- laurel leaf
- cucumbers with pimples – 2 kg
- dill, parsley
- table salt
- table vinegar
Cooking steps:
Rinse the cucumbers, place them in a container, fill with water (cold), leave for three to four hours. While the vegetables are in the water, you can start sterilizing the container. An oven or a pan of boiling water will suit you for this purpose. If you use an oven, the process will take you slightly less time. Prepare seasonings with herbs. Wash the greens thoroughly, place the greens in them (several sprigs). Add garlic cloves, bay leaves, and peppercorns.
Place the cucumbers last. If the fruits are large, cut them into several slices. Pour boiling water over the contents for a few minutes and drain the liquid into the sink. Pour clean water into the vessel, boil it, pour the jars again for 5 minutes. Pour the liquid into a saucepan and place on the stove with the heat on. Salt and add acetic acid. Its quantity is quite easy to calculate. For a liter container, two tablespoons will be enough. After pouring boiling water over the vegetables again, you can start seaming. ready.
Recipe for winter cucumbers with vinegar
Ingredients:Cucumbers – about 800 g
- clove of garlic – 4 pcs.
- tomatoes – about 800 g
- Bulgarian pepper – 2 pcs.
- small carrot
- half an onion
- half a horseradish leaf
- allspice with black pepper – 5 pcs.
- cloves – 2 pcs.
- coriander – 0.8 tsp.
- mustard seeds – ½ tsp.
For filling:
Acetic acid, sugar - 1.4 tbsp each.
- salt
- liter of water
Preparation:
Start with the marinade. The amount of water should be half the volume of the jar. Add bay leaf, pepper, cloves, coriander, and mustard seeds to the filling. You can also use ready-made seasoning for canning vegetables. In its composition you will find all the above spices + dried garlic. Just before boiling, pour acetic acid into the filling. Canning containers must be clean and sterile, so take care of this in advance. Place the carrots first, followed by onions, horseradish leaves, cucumbers, peppers, and tomatoes. Place fresh garlic cloves between layers of vegetables. Boil the marinade for a couple of minutes and pour it while still hot into containers with vegetables. Cover the containers with boiled lids and sterilize in a water bath. Once sealed, invert to cool.
What do you think?
Pickled cucumbers for the winter with vinegar.
For pickling, select firm and fresh cucumber fruits. You can put them in a jar whole, or you can crumble them into slices. It will be possible to preserve their crispy properties in any case. Wash the vegetables and leave them in cool water for a couple of hours. Remove and spray to remove excess moisture. Trim the tails. Prepare containers, place spices on the bottom: 5 peas of different types of pepper, a clove of garlic, 5 bay leaves. Add the onion, cut into several slices. Fill the remaining space with cucumber fruits, cut into pieces. Pack tightly and shake the jar. Prepare a marinade from half a liter of water. Stir 2 tsp in it. salt, 4 tbsp. spoons of granulated sugar, put on fire. As soon as it starts to bubble, pour in acetic acid (about a tablespoon). Immediately fill the jars with this mixture, cover the lid loosely, and sterilize. Place the rolls in a saucepan with hot water, hold for 10 minutes. Remove from the container and seal.
Prepare and...
How to pickle cucumbers for the winter recipes with vinegar.
Korean recipe.
Ingredients:
Sugar, sunflower oil – 50 ml each
- salt – 25 g
- acetic acid – 55 ml
- cucumbers – 1 kg
- carrot
- clove of garlic – 4 pcs.
- mustard seeds - approximately 1 tbsp. l.
- ground black pepper – ½ teaspoon
Cooking steps:
You can preserve the salad in containers of any size. However, it is most convenient to do this in small containers. Select cucumber fruits without a soft center. Wash the fruits, cut off the tails, cut first into halves and then into strips. Finely chop the peeled carrots to make a nice, even strip. Mix cucumbers with carrot sticks. Pass the peeled garlic through a press, sprinkle and pour over all the dry and liquid ingredients. Mix with your hands, lightly pressing the salad to release as much juice as possible. Leave in a cool room for a couple of hours. The vegetables will have time to soak in all the flavors. Shake the jar several times, stir with a spoon or spatula, sterilize, and fill with infused salad. Cover tightly with lids, sterilize for a quarter of an hour, and seal tightly.
The inhabitants of the planet learned that vegetables and fruits can be preserved thousands of years ago. Historical chronicles from the 3rd century BC have been preserved, which mention sauerkraut by the Chinese. In Rus', people began to make pickles in the 5th century AD. e., using very heavy but fragile bottles and jars.
Nowadays, many housewives are trying to preserve as many gifts from gardens and vegetable gardens as possible for the winter. And in the off-season, when there is a shortage of fresh fruits and vegetables, “twists” are a good help and feed families.
The leading place for preservation for the winter is, of course, occupied by cucumbers. And most often, recipes with vinegar are used. In apartment conditions this is a more acceptable method. This additive can ensure long-term storage of vegetables and ensures that the jar does not explode. Every cook and every housewife has her own cooking secrets. But there are basic rules that must be followed for any canning.
To keep cucumbers well, proper preparation is necessary. First, they process the cans and lids. They are washed thoroughly and sterilized. There are several ways to do this. The most common are:
Roast the jars in the oven. To prevent glass containers from breaking, place them in a cold oven and heat them over low heat to 180 degrees. The dishes need to be kept in the oven for 15 minutes. After which the containers are left and allowed to cool. Pull out with a dry towel or oven mitt;
Steam sterilization. For large jars, you can use small cans, place a container in the neck of which, after pouring a small amount of water into the can and boil for about 7 minutes. Or a special circle is placed on top of the pan, which can be bought at any hardware store;
When using a microwave, the jars are sterilized for 5 minutes. But before placing them in the miracle stove, a little water is poured onto the bottom.
What herbs are used?
Each housewife uses a different set of fragrant herbs. The most common are dill tops, horseradish, garlic, bay leaves, and peppercorns. The chef himself chooses which ratio to choose. As for the main ingredient when preserving cucumbers - vinegar, it is also taken in different proportions. Plus, the liquid has different concentrations. Vinegar, the strength of which is 70%, is measured with a teaspoon. For a liter jar you will need 1/3. Based on the fact that cucumbers are often sealed in three-liter jars, it turns out that one such container contains one teaspoon of 70% vinegar. Moreover, when canning cucumbers, taking into account rolling up the lids, vinegar is poured when the jars are filled with brine.
There are recipes for preparing vinegar and brine together. Choose the one that inspires more confidence. However, you should know that vinegar evaporates when boiled, so it needs to be used in larger quantities.
A simple and affordable recipe.
Before canning, cucumbers should be kept in cold water for 2-3 hours, then they will be firmer and crispier. Some believe that such actions are necessary if the weather is hot outside. However, it is better to do this anyway.
In the proposed recipe, in order for the cucumbers with vinegar to turn out well, twigs of cherries, currants and dill umbrellas are used as spices. Cucumbers, peeled garlic cloves and herbs are placed in jars, poured with boiling water and allowed to stand for about ten minutes, covering the containers with lids. After the time has passed, the water must be drained and replaced with brine. To prepare it, take two tablespoons of non-iodized rock salt per liter of water. The marinade is distributed among all the jars, adding vinegar, quickly sealing and wrapping, allowing to stand in a warm place until it cools completely.
Mustard marinade.
Canning using this recipe is carried out using cold brine. Cucumbers and herbs are placed in containers, adding mustard seeds (½ teaspoon) to each jar. The brine is made from five tablespoons of sugar and two of salt per liter of water. When everything has melted, add half a glass of vinegar and steam the filled containers for 3 minutes in boiling water. After which you need to immediately roll up the lids. After a week you can open and eat. But such cucumbers can last until spring.
Tomato marinade.
This recipe is based on tomato filling, which is often used for rolling tomatoes and preparing lecho. It turns out that cucumbers also turn out very tasty in tomato marinade. After soaking, small green vegetables are cut lengthwise into halves, large ones into quarters. Squeeze the garlic and mix it with water, in the proportion of one head per liter. Add 200 ml of vegetable oil, 3 tablespoons of salt, 2 of sugar and tomato paste - 1/3 of a half-liter jar. Ground pepper is suitable as a seasoning - one tablespoon, hot paprika - one teaspoon. Boil the sauce and pour into sterile jars with cucumbers. Then roll up the lids, turn them over and wrap them in a blanket.
Cucumbers with gooseberries.
This preservation recipe is loved because the brine does not become cloudy and the jars do not explode. At least that’s what those who canned greens say according to this recipe. So. You will need:
Cucumbers – 4 kg;
Gooseberries – 500 g;
Greens (currant, cherry, horseradish leaves, dill umbrellas, peeled and chopped garlic, horseradish root).
Greens are placed at the bottom of the jar, then cucumbers are placed tightly, and everything is sprinkled with berries on top. After that, the containers need to be filled with boiling water twice for 15 minutes. Boil the last water that you drain for 10 minutes with 10 pcs. carnations, 10 pcs. pepper - peas, 2 tablespoons of salt per liter of water, 3 tablespoons of sugar. The jars are filled to the top with brine and sealed. Next, they will need to be turned upside down and wrapped in a warm blanket. After two days, they are turned over and wrapped again for two days.
Canned greens with red currants.
For those who do not like the taste of vinegar, you can preserve cucumbers for the winter without vinegar, which is replaced with berry juice. To do this, vegetables are placed in a jar as usual along with herbs and spices, and red currants are placed on top. For brine, use a spoonful of sugar, 2.5 tablespoons of salt, 200 g of berries, 1 liter of water. The marinade is boiled for 5 minutes and poured into jars. After which the contents in the jars are sterilized and sealed.
Brine with aspirin added.
The recipe is as simple as the previous ones. Cucumbers with herbs are also placed in a container and poured with regular boiling water. It needs to cool down a little. After this, drain the water, add up to a liter and boil again. In a jar of cucumbers, the capacity of which is one liter, add one tablespoon of salt and one and a half tablets (pre-crushed) of acetylsalicylic acid. Then pour boiling brine and roll up the lid. The jars are wrapped and left for a day or more.
Recipe for preserving cucumbers with sorrel.
A method for those who like to experiment. This recipe is also without vinegar. Ordinary sorrel is boiled and rubbed through a sieve. You should get 300 g of puree. It is mixed with sugar and salt (two tablespoons each), boiled and poured into jars with cucumbers, which are doused with boiling water and cold water before packaging. In winter you can enjoy delicious crispy cucumbers. The taste of cucumbers made using the sorrel recipe is reminiscent of barrel greens.
As you have already seen, you can preserve cucumbers in different ways without vinegar. The most famous substitute for vinegar is citric acid. Cucumbers and herbs are placed in jars, filled with hot brine and allowed to stand for 4 days. During this time they will begin to wander under the lid. Then you need to drain the brine, add one teaspoon of citric acid and one tablespoon of sugar. The cucumbers in the jar are carefully washed several times with cold water, then boiling brine is poured in and sealed with lids.
Yesterday my husband and I rolled up cucumbers for the winter. Perhaps this is practically the only thing we can preserve, and sometimes we also make jam. The recipe is quite simple and uncomplicated, proven, and the jars cost well. The main thing is to buy good cucumbers - small, fresh, strong, with small thorns.
Need to
cucumbers
Black currant leaves
dill inflorescences
garlic
horseradish root
black peppercorns
Table salt, coarse, non-iodized
Sugar
Vinegar 9%, regular alcohol
Clean jars - I take jars with a screw cap, 1.5 liters in volume. You need to buy new lids every year; the jars last a long time.
So, first of all you need to buy cucumbers. I usually send my husband to the market. We take strong small cucumbers, with small thorns, as fresh as possible. It’s good to take both straight cucumbers and “hooks”, because the latter are convenient to put in jars as a second layer.
We prepare the ingredients. Wash the cucumbers thoroughly
We peel the garlic and separate it into cloves, peel the horseradish root and cut it into pieces of about a centimeter. Dill inflorescences also need to be divided into pieces if they are large. You can’t put too much greenery in a jar; for the same reason, horseradish should be put in with the root. Wash the currant leaves. I don’t add anything else, I once tried adding cherry leaves - I didn’t like the taste in the prepared cucumbers.
Wash the jars thoroughly, sprinkle well with soda, and dry. Place a currant leaf and a dill inflorescence on the bottom of the jars. Now the most painstaking part of the work - the jars need to be filled as tightly as possible with cucumbers. I first place the cucumbers upright in the first layer, then lay the second layer. Cucumber “hooks” also come into play here; it’s very convenient to add them to jars.
Place the lids in a saucepan and boil. I put the lids according to the number of jars + 1 in reserve.
Are the jars full? Now you can proceed directly to marinating. I make 2 1.5 liter jars at a time, since the amount of salt, sugar and vinegar in the recipe is given for a 3 liter jar of cucumbers.
Stage 1. We put the kettle on, I fill the electric one to the maximum level of 1.8 liters. When it boils, carefully pour boiling water into two jars of cucumbers. Cover the jars with boiled lids. Immediately put the kettle on again.
Stage 2. We wait until the kettle boils a second time (this is usually 2-3 minutes). Once it boils, pour the water from the cans into a saucepan. This is the base of the brine.
Stage 3 Fill the cucumbers with boiling water from the kettle a second time and cover again with the lids.
Stage 3. Weigh the salt and sugar, measure out the vinegar. For 2 one and a half liter (or one three liter) jar you need
35
gram of sugar
90
gram of salt
150
ml vinegar
Regular salt, not iodized, coarse!
Stage 4 Add salt and sugar to a saucepan with the water drained from the cucumbers. Place on the fire and bring to a boil, wait until the salt and sugar dissolve. After boiling, add vinegar, bring to a boil again and turn off.
Stage 5. We drain the water from the jars of cucumbers, this time into the sink. Place garlic, horseradish and black peppercorns in jars. for 1 jar - 1-2 large cloves of garlic, 1 piece of horseradish, 2-3 peppercorns. Don’t be embarrassed by the currant leaf on top of the jar, they simply forgot to put it down. 
Stage 5 Fill the jars with boiling marinade from the saucepan to the very top, so that just a little comes out of the jar.
Stage 6 Screw the lids on the jars. I use screw caps that don't require a seaming machine. There is no need to turn such jars over. Leave until completely cool.
At first, the cucumbers have an emerald color, but after adding marinade they gradually become olive.
That's it, now you can put the kettle back on and repeat the cycle until the jars run out. At first glance it seems confusing, but it’s enough to do it at least once to figure it out. I make 2 jars at a time so I don't get confused about what to pour into where.
We usually open such cucumbers by November. If the cucumbers were initially successful, then the ready-made pickled cucumbers will not disappoint either - they are moderately vinegary, crispy, and the amount of sugar and salt is balanced.
Bon appetit!
We can’t live without homemade preparations; without them, winter wouldn’t be winter. And why then plant a lot of everything? Almost everyone knows how to preserve cucumbers in jars for the winter, you say, but young housewives are growing up and need to be explained to them too.
Sometimes you get bored with tried and tested recipes and want to try something new. And a lot of new methods and ideas for canning are emerging.
How to preserve cucumbers for the winter
In general, the process of canning is not only that, but we are now accustomed to it. Previously, our grandmothers used to salt more and more, of course not in jars. It’s just more convenient for us to store the blanks in this form. Pickles, preserves, all kinds of winter salads, sauces, in general, everything that is made taking into account long-term storage is considered canning.
For canning cucumbers, special, pickling varieties are usually used. The size of the greens should be such that they fit easily in jars. There are recipes where cucumbers can be cut. For salting and pickling, I use the youngest ones, no more than 7 cm long.
We usually use vinegar as a preservative; in recipes, pay attention, it can be table vinegar 6%, 9% or vinegar essence, 70%. Many people often use citric acid instead of vinegar, I have also been using it lately, it’s just that the quality of the vinegar sometimes lets me down. Salt acts as a preservative when pickling cucumbers, but then it also adds acid, which is produced in the first days during the fermentation process.
I would also like to say something about containers, I mean jars. Over the twenty years that I spend every summer doing seaming, I realized that small jars are still more convenient. Most often, I began to use liter, 0.7 or even half-liter jars for cucumbers. Three rubles are used mainly for compotes and assorted dishes, which are opened more often on holidays.
Canned cucumbers for the winter in jars, recipes
Cucumbers in tomato juice
For a three-liter jar you will need:
- 2 kg cucumbers
- 1.5 liters of tomato juice
- 2 tbsp. l. salt
- 2 tbsp. l. Sahara
- 3 cloves garlic
- 1 dill umbrella
- 5-6 peas of allspice
- 2 bay leaves
- 4 sprigs each tarragon and celery
How to seal cucumbers in a tomato:
Wash the cucumbers, dry and trim the ends. Sterilize the jar and place tarragon, garlic and dill on the bottom. Then lay out the cucumbers tightly. Bring tomato juice (unsalted) to a boil, add salt, sugar, allspice, celery and add bay leaves to taste. Let the juice simmer for 10 minutes over medium heat, then remove the celery and immediately pour the boiling juice into the jar so that the cucumbers are completely covered. Cover the jar with a lid and sterilize for 20 minutes, then roll up immediately.
Canned cucumbers with cherry leaves for the winter
From the products we need:
- Two kilos of cucumbers
- Two roots of horseradish
- Five cherry leaves
- Two laurel leaves
- Partial glass of table vinegar 9%
- 4 cloves garlic
- Five black peppercorns
For marinade per liter of water:
- Tablespoon salt
- Two tablespoons of sugar
How to preserve cucumbers:
Wash the cucumbers, roots and cherry leaves too, let everything dry. Place spices on the bottom of sterile jars and fill with cucumbers on top. And boil the marinade, attention, immediately with salt and sugar, pour in the vinegar at the end. Pour the hot marinade over the cucumbers for half an hour, then return it to the pan. Bring to a boil again and this time pour in the cucumbers and immediately roll up.
Canned cucumbers and tomatoes without sterilization
We will need:
- Tomatoes
- cucumbers
- Carrot
- Five cloves of garlic
- Ten black peppercorns
- Five allspice peas
- Three carnations
- Three bay leaves
- Dill umbrellas
For the marinade for a three-liter jar:
- 4 tablespoons salt
- 4 tablespoons sugar
- A teaspoon of vinegar essence
How to make an assortment of tomatoes and cucumbers for the winter without sterilization:
All vegetables must first be prepared, washed, and punctures must be made near the stems of the tomatoes. Peel the carrots and cut into slices.
The jars need to be washed with soda or laundry soap, then they just need to be sterilized in the microwave for three minutes. Pour boiling water over the lids and boil for five minutes.
First we place a dill umbrella on the bottom of the jars, then we begin to evenly fill the jars with tomatoes and cucumbers, we need to try to stack them more tightly, it’s good if the tomatoes are not large. Place it just a little short of the top, still leaving room for spices and carrots.
Boil clean water in a saucepan and pour it into the assortment, hold it for five minutes and pour it back into the saucepan. Now add sugar and salt, based on how many cans you have. Boil everything, pour in the vinegar at the end. We put spices and carrots in the jars, fill our assortment with brine and roll it up. Take a warm blanket and wrap the jars upside down for a day.
Crispy pickled cucumbers
We will need:
- Small cucumbers
- Three cloves of garlic
- One medium carrot
- Dill umbrella
- Sprig of parsley
- Laurel leaf
- Three black currant leaves
- Five black peppercorns
- Three peas of allspice
- Two carnations
For marinade per liter of water:
- Tablespoon with a heap of salt
- Two tablespoons of sugar
- Half a teaspoon of vinegar essence
How to make crispy pickled cucumbers:
Before pickling, cucumbers need to be soaked and soaked in cold water for a couple of hours. Place spices, washed dill and currant leaves into sterile jars. Peel the garlic, peel the carrots and cut into cubes.
Place cucumbers, garlic and carrots in jars; one is enough for a liter jar. Boil water until it’s clean, pour cucumbers up to the neck, and let stand for 10 minutes. Then we drain the water and repeat the process again. For the third time, add salt and sugar, pepper and bay leaves to this water, boil the brine, add vinegar at the end. We immediately roll up the jars and hide them under our blanket for a day.
Canned cucumbers with bird cherry leaves for the winter
For the recipe for a three-liter jar you need to take:
- Small cucumbers
- Two bay leaves
- Six bird cherry leaves
- Six black peppercorns
- Three cloves of garlic
- One hot pepper (optional)
- Three cloves (optional)
- Two spoons of salt
- Three spoons of sugar
- Two spoons of vinegar 9%
How to marinate:
Soak the cucumbers for a couple of hours, especially if they were collected in the evening. We sterilize the jars. We wash the bird cherry leaves and peel the garlic.
We put bird cherry leaves on the bottom, cucumbers tightly on them, immediately add peppercorns, capsicum and all the seasonings. Pour boiling water over it, wait fifteen minutes, everything should cool down. Pour boiling water into a saucepan and cook the marinade, add salt and sugar, vinegar, as always, at the end. Pour in the cucumbers and roll up the lid. You need to keep it under a blanket for a day.
Canned cucumbers with mustard for the winter
We take the following products for a three-liter jar:
- Two kilos of cucumbers
- Three cloves of garlic
- Branches of cherry leaves
- Sprig of currant leaves
- Tablespoon of vodka
- Horseradish leaf
- A small root of horseradish
- Tablespoon dry mustard powder
- One pod of sweet pepper
- One pod of hot pepper
- Bunch of dill
- Three black peppercorns
For the marinade:
- For five liters of water
- 200 grams of salt
- 250 grams of sugar
- 200 grams of vinegar 9%
How to preserve cucumbers with mustard:
Wash cucumbers, peppers and herbs. Cut the pepper and remove the seeds. We cut the greens and place them on the bottom of sterile jars. We send all the spices and peppers there. Place cucumbers tightly on top.
Fill the jars with boiling water to the very edges, wait 20 minutes, pour out the boiling water, boil again and fill again, this time wait 10 minutes. Pour it into the saucepan again and this time cook the marinade. Add mustard and cucumbers, roll up and insulate for a day.
Canned sliced cucumbers
All you need is:
- For 700 grams of cucumbers
- 1 liter of water
- 1 tsp. Sahara
- 1 tbsp. l. salt
- 35 g spices
- 1 tbsp. 9% vinegar
How to cook:
Wash young cucumbers and cover with water for 8 hours. Then rinse thoroughly and cut lengthwise and place in liter jars, previously sterilized. Add 1 cherry leaf, clove head, 3 blackcurrant leaves, garlic clove and 1 horseradish leaf and root. Pour in boiling brine and quickly roll up. Turn the jars over and wrap them up.
Recipe with red currant juice.
Wash and dry the greens, trim the ends. Place dill, mint, pepper, cloves and garlic, cut lengthwise, at the bottom of the jar. Then place the cucumbers tightly. Boil water, pour in redcurrant juice, add salt and sugar and bring to a boil again and fill the jars with brine. Cover the jars with lids and sterilize for 10 minutes, then roll up.
For 2 kg of cucumbers, 1 liter of water, a glass of red currant juice, 2 tsp. sugar and salt, 2 sprigs of mint, an umbrella of dill, a head of cloves, 3 peppercorns, 2 cloves of garlic.
If you like my new recipes, write to me. It will be interesting to know which recipe you liked better.
As practice has shown in recent years, canning cucumbers in large 3-liter jars has become unpractical. The classic legacy of the Soviet era - Olivier and Venigret - is no longer a priority. The taste for life has changed, there is more information, food is no longer in short supply, and I have become an Ace in cooking (so says my Husband and relatives). And of course, the most important circumstance is that a little daughter appeared. Now home canning happens in the shortest possible time and in small portions.
This is how cucumbers are rolled in our kitchen.
Before washing the cucumbers, I try them on in half-liter jars. Ideally from 1 kg. 3 jars come out and a small remainder for salad. In my case, for canning I selected suitable cucumbers for only 2 jars. I wash the selected fruits and soak them for 2 hours.
During this time, you can sterilize jars and lids, as well as prepare spices and seasonings.
I put some of the prepared seasonings at the bottom of each jar: dill umbrellas, garlic, hot peppers, horseradish leaves, peppercorns.
After 2 hours of soaking, I place the cucumbers in aging jars with the “tails” down.
I put the rest of the spices on top.
The elasticity of pickled cucumbers depends on horseradish leaves.
If you haven’t forgotten about it, the cucumbers will be crispy.
I pour boiling water over it for 15-20 minutes.
After a while, I pour the boiling water into a separate container and bring the future marinade to a boil.
I add 2 teaspoons of sugar to each jar.
And one teaspoon of salt.
I add 50 ml of 9% vinegar to the boiling marinade and fill the jars.
When inexpensive bell peppers appear on sale, it’s time to prepare for the winter using them. Today - not quite ordinary recipes for preparations. Judge for yourself: usually pickled cucumbers are made with red currants, but we offer pickled ones. The same thing with sweet peppers: the book “Collection of Recipes for Home Canning” tells how to pickle them, not pickle them. But the recipe for pickled peppers and cucumbers will also be in one jar.
For a 3 liter jar:
- 2 kg cucumbers
- 300 g red currants
- 25 g dill
- 25 g parsley
- 10 g horseradish leaves
- 2 g cherry leaves
- 1 g blackcurrant leaves
- 30 g garlic
- 0.2 g black hot pepper
- 0.2 g allspice
- 1.2 liters of water
- Wash young cucumbers with dense pulp, red currants, peeled garlic cloves, dill and parsley thoroughly in cold running water and let the water drain. Soak the cucumbers in cold water for 2 hours. Finely chop the garlic cloves and herbs.
- Place half of the spices, herbs and garlic on the bottom of the jar. After this, fill the jar with prepared cucumbers and red currants, alternating layers: a layer of cucumbers, a layer of red currants, etc. Place the remaining spices on top.
- Prepare the brine. Pour 1.2 liters of water into an enamel pan, add salt and boil for 3–5 minutes, then cool the brine and filter.
- Fill jars with cucumbers and red currants with cooled brine and leave for 5 days at room temperature, covering with boiled lids.
- Remove the lids after fermentation is complete and boil them. Carefully remove any mold that has formed in the jars and add brine if necessary.
- Seal the jars with lids and store them at a temperature of 0 °C in a cellar or other cool place.
For a liter jar:
- 500 g medium-sized cucumbers
- 150 g sweet pepper
- 1 onion
- 2 large cloves of garlic
- 1 bay leaf
- 1 currant leaf
- 2–3 buds of cloves
- 5 pieces. peppercorns
- seeds from 2 dill umbrellas
- 1 parsley root
- 1 celery root
For the brine:
- 350 ml wine vinegar
- 60 g sugar
- 40 g salt
- Wash cucumbers, peeled parsley and celery roots, currant leaves, peeled onions and garlic and leave for a while to drain.
- Cut the prepared cucumbers and add salt. Mix carefully and leave for 8 hours, covering the bowl with a lid. Prepare jars and lids for preservation: wash them with soda, boil for 5 minutes and place upside down to drain. Boil the lids and leave to cool in the water.
- Cut the onion into half rings or rings, garlic into large slices. Remove the seeds from the sweet pepper. Cut the pepper into large strips lengthwise.
- Blanch the roots and cut into small cubes. Place spices, roots, bay and currant leaves into prepared jars. Place cucumber slices in rows, alternating with layers of prepared sweet pepper, onion, and garlic.
- Fill the jars with marinade: boil wine vinegar in an enamel container with sugar and salt. Sterilize jars in boiling water for 10 minutes.
- Store at room temperature, turning them upside down.
For a 3 liter jar:
- 2 kg bell pepper
- 25 g dill
- 25 g parsley
- 20 g celery
- 15 g horseradish leaves
- 1 g cherry leaves
- 0.2 g allspice
- 0.2 g black hot pepper
- 50 g garlic
- 60 g salt
- 1.5 liters of water
- Wash fresh bell peppers in cold running water and let the water drain. Remove stems and seeds. Wash the pepper again.
- Place 1/3 of the spices on the bottom of the jar. After this, fill the jars tightly with pepper up to half the container. Next, layer the spices and pepper.
- Prepare the brine. Pour water into an enamel pan, add salt and boil for 3–5 minutes, cool the brine and filter.
- Fill the jars with spices and pepper with brine and leave for 3 days at room temperature, covering with boiled lids.
- After fermentation is complete, remove the lids and boil them. Carefully remove any mold that has formed in the jars and add brine if necessary.
- Seal the jars with lids and refrigerate. Store at 0 °C.
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