How to pickle cucumbers per liter. Crispy pickled cucumbers for the winter

24.11.2021

The time has come when cucumbers begin to ripen and, of course, they need to be pickled in order to enjoy their crunch in winter. Why are pickles so popular? Because it is always a welcome snack for many dishes, both for a regular dinner and at a feast. I have several ways to marinate them for the winter with various spices, and they are all proven.

To make the harvest really tasty, I take cucumbers from my harvest, or I buy them in a store, but always fresh. If they are fresh, then they must be crispy. You also need to remember that for pickling it is better to select small cucumbers that have tubercles with black thorns. From experience, banks with such practically do not explode.

Among the ingredients, in addition to sugar, salt and vinegar, recipes often include currant leaves, horseradish, cherry and dill. The presence of such ingredients in cans allows cucumbers to get saturated with their aroma and taste. I advise you to definitely use them when cooking.

How nice it is to get a jar of crunchy sweet cucumbers in winter. I use them both in salad and as a snack. As tasty as fresh, as if just plucked from the garden. It is more convenient to marinate them in a 1 liter jar.

Ingredients for 0.5 kg of cucumbers:

1 liter of water;
0.7 tbsp salt;
1.5 tbsp Sahara;
3 peas of allspice;
1 clove;
2 cloves of garlic;
2 currant leaves;
1 cherry leaf;
1 dill umbrella;
1 tsp vinegar essence.

Preparation:

1. Put black currant leaves, dill umbrella and cherry leaf in a sterilized jar. Next, put the cloves of garlic and then the cucumbers (previously soaked in water for 6 hours), trying to tamp them tightly.

Choose small cucumbers with firm flesh.

2. Now we are preparing the sweet pickle. Pour 1 liter of water into a saucepan, add salt (not iodized!), Sugar, allspice, cloves to it. Put on the stove, bring to a boil and stir to dissolve the sugar and salt. Boil for 2-3 minutes.

3. Then drain the boiling water from the jar and pour the resulting boiling brine. Add 1 teaspoon of vinegar essence and close with a sterilized lid.

4. Turn the cans over to make sure nothing leaks. Wrap in newspaper and cover with a blanket until it cools. Withstand 1-2 days.

How to make crispy cucumbers for apartment storage

Pickled cucumbers for the winter can be stored not only in the cellars, but also simply in the apartment. These will stand all winter and will not sour even if the room temperature is! And here it is advisable to choose small cucumbers, with pimples.

Ingredients for 3 liter cans:

1.5 kg of fresh cucumbers;
3 dill umbrellas;
3 horseradish stalks;
6 currant leaves;
6 cherry leaves;
3 cloves of garlic;
15-18 black peppercorns;
6 allspice peas;
6 carnations;
3 tsp salt;
6 tsp Sahara;
1.5 tsp vinegar 70%.

Preparation:

1. We wash the cucumbers thoroughly. They must be free from damage, stains, dirt. Pour them in a saucepan with very cold water and keep for 2 hours.

2. In the meantime, you can prepare the banks. Rinse them with baking soda and rinse with water. Then sterilize over steam for about 10 minutes. Also boil the lids for 5 minutes.

Pour boiling water over the leaves of cherries, currants, horseradish, as well as dill umbrellas for a minute for additional sterilization.

3. Now in 3 liter jars we put the following ingredients in equal amounts - garlic cloves, allspice peas, black peppercorns, cloves, cherry leaves, currant leaves, dill, horseradish.

4. Now fill the jars with cucumbers. First, we cut off the tips from them and lay them out first vertically, and on top - horizontally. You can also add small tomatoes. Next, add 1 teaspoon of salt and 2 teaspoon of sugar to each jar. Then pour in boiling water, leaving a centimeter from the top of the can.

5. Take a large saucepan and place a towel on the bottom so that the jars do not come into contact with it. We cover the jars with sterile lids and add hot water up to the "shoulders" of the jars. We put it on the stove and as soon as the water boils, we sterilize it for 10 minutes.

6. We take out the jars and now add 0.5 teaspoon of 70% vinegar to each of them.

If some of the water has boiled away during sterilization, then you can add a little boiling water.

Roll up the lids, wrap with a blanket and leave to cool completely. Then you can put it away for long-term storage in a cool, dark place.

The recipe for cucumbers for the winter for a can of 1.5 liters

Now I will tell you how to make a marinade for a 1.5 liter jar. It is also convenient to use such a can volume. For example, it can contain more cucumbers than a liter.

Ingredients for 1 can of 1.5 l:

cucumbers - about 800 g;
black currant - 2 leaves;
cherry - 2-3 leaves;
garlic - 2 cloves;
dill - 1-2 umbrellas;
horseradish - 1 leaf;
hot pepper - 2 pieces (1.5-2 cm).

For the marinade for 1 liter of water:

salt - 2 tbsp;
sugar - 1 tbsp;
allspice - 4-5 peas;
black pepper - 4-5 peas;
cloves - 1-2 buds;
mustard - 1 tsp seeds;
bay leaf - 2-3 pcs.

Table vinegar for 1 can of 1.5 liters - 50 ml 9%.

Preparation:

1. Rinse the cucumbers under running cold water and then cut off the ends. Leave them in a bowl of cold water for 2 hours. Then drain the water and rinse the cucumbers again under running water. Everything, now they are ready for pickling.

2. Rinse the jars with baking soda. Then pour some water into them and sterilize in the microwave for 3 minutes at 800 watts. If the cans do not fit into the microwave, then you can put them horizontally. And the lids can be sterilized by pouring boiling water over them for 5 minutes. Also rinse all our ingredients under cold running water.

3. So, in 1 jar with a capacity of 1.5 liters put 2 black currant leaves, 2 cherry leaves, 1 clove of garlic cut into pieces. Then - an umbrella of dill, 1 horseradish stalk (pieces). Then we put the cucumbers themselves and 2 pieces of hot pepper.

To place the cucumbers on top, cut them into pieces and tamp.

On top, you can add another dill umbrella and a horseradish leaf if desired.

4. Gently pour boiling water over the jars to the very top, cover and leave for 15 minutes. Then after that, drain this water and fill in a new portion of boiling water. We also hold for 15 minutes. During this time, we will take care of the marinade.

5. Add salt (not iodized!), Sugar, allspice peas, black peppercorns, cloves, bay leaves and mustard seeds to 1 liter of water. Bring to a boil and cook for 3 minutes. For 4 cans with a capacity of 1.5 liters, you will need about 2.5 liters of marinade.

6. Drain the boiling water from the jars and pour boiling marinade up to the very neck, so that spices get into each jar. Also, do not forget to add vinegar (50 ml) at the end and close the lids. Turn the jars upside down and leave until they cool completely.

Banks do not need to be covered.

7. These cucumbers can be stored at room temperature or in the cellar (preferably). After 2 months you can eat them.

Pickled cucumbers with vinegar for 1 liter jar

And these crunchy cucumbers will also take pride of place on your table. They are the main ingredients for my salads. And fried potatoes are especially tasty with them. Try to choose small and dense cucumbers for pickling.

Ingredients for 1 liter can:

570 g of cucumbers;
2 cloves of garlic;
1 dill inflorescence;
2 cherry leaves;
1 small leaf of horseradish;
1 sprig of parsley;
2 leaves of bay leaves;
5 black peppercorns;
2 allspice peas;
water;
1 tbsp Sahara;
1 tbsp salt;
1 tbsp 9% vinegar.

Preparation:

1. Rinse the cucumbers under cold running water. Keep them in a bowl of cold water for 1 hour. Then we start filling the jars (they must be sterilized): put a sprig of parsley, a leaf of horseradish, cherries, dill, 2 cloves of garlic, halved.

2.Cut the tails off the cucumbers and start placing them tightly in the jars. Next, fill the jars with boiling water, cover with lids and leave for 15 minutes. After 15 minutes, drain the water.

3. Now place the allspice, black pepper and bay leaves in the jars. Pour boiling water over with a new portion. Close the lid and let sit for 15 minutes.

You need to drain this boiling water into a saucepan and then boil it again.

Finally, add salt, sugar and vinegar.

4. Now pour boiled water over the cucumbers from a saucepan. Roll the lid on the jars and then shake to dissolve the salt and sugar. Flip the jars, lids down. Wrap the jars with a blanket until they cool completely and store in the cellar until winter.

This is my whole collection of the best recipes for natural harvested pickles for the winter. Cook and enjoy this juicy, aromatic and delicious snack in winter!

Vinaigrette and "Olivier", without which almost no holiday is complete in winter, will not have the usual piquant taste if you do not put pickled cucumbers in them. Such canned food can also serve as an independent snack. It is no coincidence that almost all housewives try to make more of such preparations for the winter. But all canned food is different: spicy, sour, sweet, salty, spicy. The taste of pickled vegetables depends not only on the skill of the culinary specialist, but also on the composition of the marinade he uses. There are a lot of options for this filling.

We have made a selection of recipes according to which many experienced housewives make cucumber marinade. The options are all completely different, so you'll almost certainly find one that suits your taste. For the convenience of calculations, all recipes are given for 1 liter of water. In addition, we will reveal the secrets of canning cucumbers, which will keep vegetables crisp and prevent the so-called "bombing".

Culinary secrets

Someone likes sour and spicy cucumbers, someone - spicy and sweet, but everyone, without exception, prefers that they are crispy. And, of course, not a single housewife dreams that cans with blanks "explode" even before they reach winter. We decided to draw the attention of the readers of the site "New Domostroy" to several points, without knowing which it is impossible to get an impeccable result.

Use medium-sized fresh cucumbers for canned food that do not have voids inside.
Wash the fruits with a sponge in warm water, as even the slightest contamination can lead to "bombing".
Soak the cucumbers for 3 hours in ice water to make them even cleaner and firmer.
Cut off the tips of the fruit - these are where the most dirt accumulates.
Observe the proportions of salt, sugar, vinegar and water indicated in the recipe. Self-activity is permissible only if you have extensive experience and know exactly how much you need to increase the amount of one component, while decreasing the other.
Wash not only the vegetables, but also the spices you put in the jars.
Regardless of the method of canning cucumbers (with or without sterilization, with double or triple pouring), the jars under them must be washed with soda and heat treated, the lids must be boiled. O we have already told you.
Horseradish, oak, cherry and currant leaves are put into the blank not only for the sake of giving it a spicy or piquant taste and aroma. The main goal is to preserve the crispness of vegetables and increase the resistance of canned food to unfavorable storage conditions. It is achieved due to the presence of tannins in the leaves.
If you don't want your cucumbers to remain crispy, cover them with a no-sterilization recipe. Cool, without wrapping strongly and for a long time (maximum, you can cover with a towel and leave for 2 hours). Feel free to ignore the recommendations to leave the appetizer to cool under the covers.

Knowing the basic nuances of pickling cucumbers for the winter, you can prepare a delicious snack that will not grow cloudy and will not open, even if it is in the apartment. And how it tastes depends on which version of the marinade you choose. You can trust all the recipes below, as taken from the notebook of your beloved grandmother.

Simple Cucumber Marinade with 9% Vinegar

What do you need:

water - 1 l;
salt - 30 g;
sugar - 20 g;
table vinegar (9 percent) - 60 ml;
fruit leaves, horseradish root, dill, garlic, peppercorns - to taste.

How to cook:

Spread the previously washed and dried spices in sterilized jars. For a liter container, we advise you to take 2-3 leaves of cherries or currants, an umbrella of dill, a horseradish root 1 cm long, 5 peas of allspice and black pepper, 1-2 cloves of garlic.
Fill the jars with prepared cucumbers. Pour boiling water over them, drain it after 15 minutes through a special lid with a spout and holes. Repeat the manipulation.
Boil water, dissolve salt and sugar in it, boil for 5 minutes.
Pour in the vinegar, stir and immediately remove the marinade from the heat.
Pour the marinade over the cucumbers and roll up the jars immediately.

A marinade made from a liter of water is enough for three half-liter or two 750-milliliter cans, or for one can with a capacity of 1-1.5 liters. Cucumbers will have the most neutral taste, that is, they will not be sweet, sour, spicy, or spicy.

Cucumber Marinade with Apple Cider Vinegar

What do you need:

water - 1 l;
sugar - 80 g;
salt - 60 g;
apple cider vinegar (6 percent) - 40 ml per liter jar;
bay leaf - 1 pc .;
allspice - 5 pcs.;
black pepper - 5 pcs.;
dill and parsley - 2 branches per liter jar;
cherry and black currant leaves - 2 pcs. per liter jar.

How to cook:

At the bottom of the jars, lay the leaves of fruit plants and on a sprig of parsley, dill.
Arrange the cucumbers.
Place the remaining greens on top.
Pour boiling water over the cucumbers. After 10 minutes, drain the water.
Repeat the procedure.
Pour apple cider vinegar into the jars, recalculating its prescription amount, taking into account the volume of the container used.
Mix water with salt and sugar, bring to a boil.
Add laurel leaf, allspice and black peppercorns. Boil the marinade for 6-7 minutes.
Pour the hot marinade into the jars.
Seal the container with cucumbers hermetically and turn over.
Cover the jars with a towel.
Remove the towel after a couple of hours.

Cucumbers cooked with this marinade have a balanced sweet-salty taste, they are not too sour.

Cucumber marinade with vinegar essence

What do you need:

water - 1 l;
salt - 30 g;
sugar - 40 g;
vinegar essence (70%) - 20 ml;
horseradish leaf - a third of the leaf per liter jar;
dill - 1 umbrella per liter jar;
garlic - 1 clove (per liter jar);
cloves - 1 pc. on a can (liter);
peppercorns (allspice, black) - 2 pcs. per liter container.

How to cook:

Wash the spices, let them dry.
Soak the cucumbers for 2-3 hours in ice water, rinse, cut off the ends.
Place the spices at the bottom of the jar, then fill it with vegetables.
Pour boiling water over the cucumbers twice and, after waiting 10 minutes, drain it into the sink.
Boil a liter of water, pour vinegar into it, add sugar and salt. Stir. Boil for 2-3 minutes.
Pour the marinade over the cucumbers and seal. Cool upside down without wrapping.

A tablespoon of essence is about 8 tablespoons of ordinary table vinegar, that is, quite a lot. So the cucumbers closed according to this recipe will turn out sour and spicy.

Marinade for spicy cucumbers with citric acid

What you need (for a one and a half liter jar):

mustard seeds, dill and a mixture of peppers with peas - half a teaspoon each;
laurel leaves, cherries, currants - 2 pcs.;
a sprig of dill - 1 pc.;
cinnamon - a small piece;
hot pepper - a thin ring;
water - 1 l;
citric acid - a teaspoon;
salt, sugar - 2 tablespoons each (sugar with a slide, salt - without a slide).

How to cook:

Sterilize a 1.5 L jar or two 750 g jars.
Add mustard, pepper, dill seeds. Add coarsely chopped dill, a ring of pepper, a piece of mustard and leaves of laurel, cherries, currants.
Put the cucumbers that have already lain for a couple of hours in cold water in a jar with the cut ends down.
Boil water in a kettle, pour it into a jar of cucumbers.
Wait a quarter of an hour, drain the liquid from the jar into the pan.
Bring to a liter volume, boil.
Add salt, sugar, citric acid. Let it simmer for 3-4 minutes.
Pour hot marinade over the cucumbers.
Screw the jar tightly, put it on the lid, and leave it overnight.

Cucumbers according to this recipe are aromatic. They have a mild taste and will appeal to those who do not like canned food with vinegar.

Cucumber Marinade with Aspirin

What you need for 1 liter of water:

citric acid - 5 g;
sugar - 20 g;
salt - 30 g;
acetylsalicylic acid - 1 tablet per liter jar;
spices, spices - to your taste.

How to cook:

Place the aspirin in the cucumber jars before the last filling.
Pour salt, citric acid, sugar into boiling water. Boil the marinade for 5 minutes.
Pour the marinade into the jar, roll it up.

Before pouring the vegetables with marinade, they are poured twice with simple boiling water, which is drained from the jar after 10-15 minutes. Spices and spices are placed on the bottom of the jar before placing cucumbers in it. Traditionally used leaves of horseradish, cherries, currants, dill, peppercorns.

Sweet pickle for pickling cucumbers

What you need for 1 liter of water:

salt - 30 g;
sugar - 120 g;
citric acid - 5 g;
spices to taste.

How to cook:

Using the standard scheme, put spices, cucumbers in jars, pour boiling water over them twice and, after holding for 15 minutes, pour the liquid from the jars into the sink.
Boil water. Add sugar, citric acid, salt. Simmer, stirring occasionally, until the crystals are completely dissolved.
Pour the sweet pickle over the cucumbers.
Roll up the cans and turn them over and cool.

Pickled vegetables with a sweet flavor are preferred by many, so this simple pickle is popular.

Marinade for spicy cucumbers

What you need (for 1.5 liters of canned food):

water - 1 l;
cucumbers - about 1-1.2 kg;
chili pepper (small) - 4 pods;
cherry - a twig (5-7 leaves);
horseradish - 1 sheet;
mint - 2 branches;
sugar - 3 heaped tablespoons (50 g);
salt - 2 level tablespoons (50 g);
table vinegar (9 percent) - 50 ml.

How to cook:

At the bottom of the jar (or 2-3 jars with a total volume of 1.5 liters) put cherry and mint leaves, pieces of horseradish leaf.
For cucumbers that have been previously soaked in ice water and dried, cut off the ends.
Place the vegetables tightly in the jars, squeezing hot pepper pods between them.
Pour boiling water over the vegetables. To prevent the glass from bursting, place a knife blade under the jar.
Wait 10 minutes, let the spices warm up. Drain the water into the pot by measuring the amount.
Bring the liquid to the desired volume, add salt and sugar to it.
Boil the brine for 5 minutes.
Pour vinegar into jars (or pour it into one jar).
Pour the boiling marinade over the cucumbers.
Roll up the containers with metal lids, put their bottoms up. No need to wrap.

In the morning, the cucumbers can be rearranged into a pantry or other room in the apartment, where it is convenient for you to keep supplies for the winter. These canned food will stand even in a warm basement.

Pickled cucumbers, as in the store (with mustard)

What you need for 1 liter of marinade:

water - 1 l;
sugar - 150 g;
salt - 50 g;
vinegar essence (70 percent) - 40 ml;
mustard seeds - a teaspoon;
bay leaves - 2 pcs.;
garlic - 2 cloves;
cucumbers - 1.2 kg.

How to cook:

Sterilize two 750 ml jars, place each garlic clove, half a spoonful of mustard seeds and a laurel leaf in them.
Put small cucumbers in a bucket of ice water (with the addition of ice), leave for 4 hours.
Rinse the vegetables, let them dry. Cut off their very ends.
Store vegetables tightly in jars.
Pour boiling water over the vegetables. Pour the cooled water after 15 minutes.
Cook the marinade from water, sugar, salt, boiling it for 3-4 minutes.
Pour the essence into the marinade and let it boil for another minute.
Pour the hot marinade over the cucumbers in the jars.

It remains to let the blanks cool upside down, but without wrapping, and store them until winter. You yourself will not believe yourself when you try these cucumbers that they were not purchased in the store. However, this appetizer may not please everyone, as it has a pronounced sweet and sour taste.

Bulgarian marinade for cucumbers

What you need for 1 liter of marinade:

water - 1 l;
salt - 30 g;
sugar - 60 g;
table vinegar (9 percent) - 100 ml.

What you need for 2 liter or 750 ml cans:

marinade - 1 l;
cucumbers - 1.4 kg;
onions - 50 g;
cloves - 6 pcs.;
black and allspice peas - 4 pcs.;
parsley - 4 branches;
bay leaves - 8 pcs.

How to cook:

Soak small cucumbers for several hours in cold water. Rinse them with warm water and let them dry.
Sterilize the jars, put spices, parsley and onion, cut into thin half rings, in them.
Place the cucumbers in the jars.
Pour half the prescribed vinegar into each jar.
Boil hot brine from water, sugar and salt and pour it into jars.
Cover the jars with lids. Place in a saucepan, on the bottom of which you first need to put a piece of cloth. The jars should not come into contact with each other and with the sides of the pan.
Fill a saucepan with warm water (up to the hangers of the jars).
Bring the water to a boil over low heat and sterilize the jars in it for 10 minutes.
Using special tongs, remove the cans from the pan, roll up, turn over

Let the jars cool under a towel for the first two hours, open the rest of the time. Cucumbers pickled according to this recipe taste like Bulgarian canned food, which at one time were very popular in our country. By the way, it was their Soviet housewives who tried to add to the legendary Olivier salad.

Berlin style pickle for cucumbers, like from "Uncle Vanya"

What you need for 2 liter cans:

cucumbers - 1.5 kg;
dill -2 umbrellas;
oak bark - half a teaspoon;
currants, cherries - 2 sheets each;
horseradish - 1 sheet;
garlic - 2 cloves.

What you need for 1 liter of marinade:

water - 1 l;
salt - 50 g;
sugar - 20 g;
vinegar essence (70 percent) - a teaspoon.

How to cook:

After sterilizing the jars, put the spices and herbs in them. Pre-cut the garlic into slices.
Fill the jars tightly with rinsed and dried cucumbers previously soaked in cold water.
Boil water, pour into jars.
After a quarter of an hour, pour the liquid from the cans into a saucepan. If necessary, add a little boiling water so that there is a liter of spicy infusion in the pan.
Add salt, sugar. After bringing to a boil, cook for 5 minutes.
Pour in 70 percent vinegar, stir and remove from heat immediately.
Fill jars of cucumbers with marinade, screw them tightly with pre-boiled metal lids.
Turn over and leave to cool at room temperature.

Of course, technologists do not disclose the recipe for Berlin-style cucumbers, which go on sale under the brand name "Uncle Vanya". However, the taste of the appetizer made according to the given recipe is very similar to the one that has every chance of becoming a culinary legend of the Soviet era, as Bulgarian canned vegetables once became.

Canned cucumbers are one of the most popular snacks that many housewives prepare for the winter. The taste of pickled cucumbers depends on the ratio of sugar, salt and vinegar in the filling, on the use of certain spices and herbs. In the above selection of 10 cucumber marinade recipes per liter of water, you will almost certainly find an option to make a snack that suits your cooking preferences.

Pickled fragrant cucumbers, which are perfect for appetizers and preparing a variety of salads, are very easy to cook at home. Marinating with vinegar or citric acid will add spice and flavor to the cucumbers. Crispy pickled cucumbers in jars for the winter will always turn out if you follow simple rules for canning.

Crispy pickled cucumbers for the winter in jars for storage in the apartment

For long-term storage in the apartment, we prepare delicious pickled cucumbers using a special method so that they remain crispy in jars all winter. Pickled cucumbers will be stored for a long time if you pour boiling water over them twice during cooking, this method is called "double pouring". The jars don't explode without sterilization, and the cucumbers are beautiful and incredibly crispy.

Ingredients (for 3 liters):

Cucumbers (small) - 1.5-1.6 kg;
Salt - 60 g;
Sugar - 70 g;
Vinegar (9%) - 65 ml;
Garlic - 6 cloves;
Bay leaves - 2 pcs.;
Pickled greens.

Advice! Pickled cucumbers are incredibly crispy when soaked in ice water.

Preparation:

We sort out fresh fruits, leave them without damage and rinse them thoroughly with a sponge. Fill with water and leave for 2 hours 30 minutes so that it is well saturated with water and does not lose its shape when preserved in jars. Peel the garlic, rinse the greens.
You can prepare cucumbers in liter jars or in one with a volume of 3 liters. At the bottom of a pre-sterilized jar, lay out half of the pickling greens (currant leaves, horseradish, dill umbrellas are excellent), garlic (3 cloves), bay leaf (1 pc.). Place the prepared cucumbers tightly to each other and add the remnants of herbs, bay leaf and garlic on top.
Boil water (1.5 l), carefully pour it into a jar with prepared cucumbers, cover and leave for 10-12 minutes.
Pour the liquid from the cucumbers into a saucepan, add vinegar, sugar, salt for the marinade and boil for 1 minute. Pour the finished marinade back into the jar, close it with a previously sterilized lid and roll it up.
We put the jar on the fabric in an inverted position, wrap it up and cool. We remove the twist to the storage location in the apartment.

Advice! Cucumbers can be spiced, add half a hot pepper pod to a 3-liter jar.

Crispy sweet pickled cucumbers: recipe for 1 liter

Pickled fragrant cucumbers, harvested for the winter, will turn out sweet and crunchy if the amount of sugar in the recipe is increased by 1 liter of marinade. There are many recipes for sweet cucumbers, but the simplest recipe is without making a hot marinade. Prepare a cold marinade with a lot of bite and sugar, pour into cucumber jars and sterilize. Cucumbers are especially crispy and sweet in taste.

Ingredients for 1 liter can:

Cucumbers of any size - 500-600 gr.;
Vinegar (9%) - 1/2 cup;
Sugar - 3 1/2 tablespoons;
Salt - 1/2 tablespoon;
Dill umbrella - 1 pc.;
Clove - 3 pcs.;
Mustard peas - 10 pcs.;
Carrots - 1/3

Advice! Don't be afraid of a lot of vinegar and sugar in your recipe. In the process of preservation, the cucumbers will absorb the required amount, they will turn out to be moderately sweet and spicy.

Preparation:

Rinse fresh cucumbers thoroughly and cut off the ends from 2 sides. Pour cold water (1.5 cups), half a glass of vinegar into a large jar, add sugar, salt and stir until the salt and sugar dissolve.
We wash a jar (1 l), put cloves, mustard, dill, carrot slices on the bottom and lay the prepared cucumbers tightly. Cucumbers can be taken in any size; cut with a knife are also suitable for the recipe.
Pour the marinade into a jar, cover with a lid, send the jar to a water bath and heat for 15 minutes. A water bath can be made from a saucepan, put a tea towel on the bottom, add water, put the jars on a towel, cover and heat over low heat.
We carefully put the hot jar on the table, roll it up or close it tightly with a lid, wrap it in a towel, turn it over and leave it until the twist cools down completely. We store the workpieces in a cool room.

Advice! If you put jars of cold marinades in hot water, they will burst. To sterilize them, we put them in cold water and gradually heat them up. As the water in the pan starts to boil, we count down the sterilization time.

Recipe for crispy cucumbers with vinegar in a 1.5 liter jar

Preservation with vinegar guarantees the preservation of the workpieces for a long time. Cucumbers with vinegar are crispy, delicious and color-retaining as much as possible. And to make the cucumbers lightly salted, add salt and granulated sugar in equal proportions.

Ingredients for a 1.5 liter jar:

Cucumbers (medium size) - 700-850 gr.;
Vinegar (9%) - 1.5 tablespoons;
Salt - 1.5 tablespoons;
Sugar - 1.5 tablespoons;
Currant and cherry leaves - 3 pcs.;
Horseradish (peeled root) - 3-4 cm.;
Horseradish leaf - 1 pc.;
Cloves of garlic - 4 pcs.;
Pepper peas - 5 pcs.

Preparation:

We wash the cucumbers with a sponge and soak for 2 hours. In a saucepan, bring 750 ml of water to a boil.
At the bottom of a pre-sterilized jar (1.5 l), spread half of the pickling herbs, spices and garlic. Firmly put the cucumbers in the jar halfway, add the rest of the spices, herbs and fill with the cucumbers to the neck.
Pour boiling water into a jar, cover and leave for 5-8 minutes. We boil a new portion of liquid.
Drain the liquid from the jar (no longer required), pour in vinegar 9%, add all the salt and sugar. Pour a new portion of the prepared water into the cucumbers, cover with a previously sterilized lid and roll up.
Shake the jar, turn it over and cover with a cloth.

How to spin spicy cucumbers? Very simply, a jar (1.5 l) will require 1/3 of a hot pepper pod, which we clean, chop coarsely and put on the bottom of the jar.

Crispy cucumbers without sterilization: stand the whole winter!

Crispy flavored cucumbers can still be prepared without sterilization and without vinegar, such recipes are supplemented with citric acid, which, like vinegar, has an excellent preservative effect.

Ingredients for 7 liter cans:

Cucumbers - 4.1-4.2 kg;
Sugar (per 1 liter) - 3 tablespoons;
Salt (1 liter) - 2 tablespoons;
Citric acid (for 1 can) - 1/3 tsp;
Garlic - 21 cloves;
Peppercorns - 35 pieces;
Bay leaf - 7 pcs.;
Pickled greens.

Advice! Before cooking, the jars are thoroughly washed with baking soda and checked for chips, which, when boiling water is added, can crack and the jars will burst.

Preparation:

We wash the fruits thoroughly with a sponge, cut off the tips from 2 sides. Fill the fruits with water for 2 hours 30 minutes.
After 3 hours in a saucepan, bring water to a boil (3 liters).
We do not sterilize jars and lids. 7 pcs. 1 liter jars we put pickled greens on the bottom, add 3 cloves of garlic, 5 pcs. peppercorns and 1 bay leaf each. Place the fruits tightly, pour in boiling water, cover and leave for 15-17 minutes.
Pour the liquid into a saucepan, boil for 1 minute and pour back into the cucumbers. We leave for another 15-17 minutes.
We pour the liquid from the cucumbers into the pan, measuring how much it turned out. Approximately 2 liters of 600 ml comes out, add another 400 ml to the pan to make it easier to count sugar and salt. Add 9 tablespoons to 3 liters of brine. (without a mound) sugar, 6 tbsp. (without a lump) salt and bring to a boil.
Pour citric acid into each jar (1/3 tsp each) and pour in the prepared brine. It turns out that for the method without sterilization, we pour cucumbers 3 times, this method, together with citric acid, ensures the long preservation of cucumbers in jars.
We cover the jars with lids, roll them up tightly, wrap them upside down with a cloth and cool. Store the curls in a cool place.

Cucumbers with vodka

Cucumbers are especially tasty with a crunch if vodka is added to them before pouring the brine. Cucumbers with vodka are perfectly stored both in a cool room and in an apartment.

Ingredients (for a 1.5 liter can):

Medium-sized cucumbers - 1-1.2 kg;
Sugar - 1 tablespoon;
Salt - 1 tablespoon;
Vinegar (9%) - 55 ml;
Vodka - 50 ml;
Water - 750 ml;
Garlic - 5 cloves;
Pickled greens.

Advice! Glass containers without lids can be quickly sterilized in a microwave oven; for this, water (2.5 cm) is poured into the bottom of the jar, placed in an oven at 800 W and turned on for 3 minutes for containers up to 1.5 liters. For 5-6 minutes for a 3 liter can. Large jars are placed sideways. Then the container is removed, the water is drained and it is ready for seaming.

Preparation:

We wash the dense fresh fruits thoroughly. We sterilize a jar with a lid in a water bath or in an oven.
In a saucepan with sugar and salt, bring the marinade to a boil and pour into a jar with clean fruits, garlic and pickled herbs.
Leave the cucumbers under the lid for 5 minutes, then pour the fragrant marinade into the saucepan.
Bring the liquid to a boil and pour in the vinegar. Before the second pouring, add vodka to the cucumbers, fill with aromatic marinade and roll up the lids.
Wrap up with a cloth upside down and cool.

Crispy cucumbers, just like in the store

Pickled cucumbers that we buy in the store differ from home ones in their special aroma, pungency and crunch. But even such cucumbers at home are easy to cook, mustard grains add a special aroma, and a large amount of 70% vinegar provides sharpness and crunch.

Ingredients for 2 liter jars:

Cucumbers - 1.5-1.6 kg;
Granulated sugar - 6 tablespoons;
Acetic essence - 2 tablespoons;
Fresh dill - 4 branches;
Salt - 2 tablespoons;
Cloves of garlic - 4 pcs.;
Pepper peas - 12 pcs.;
Mustard seeds - 2 tsp;
Bay leaf - 4 pcs.

Preparation:

We wash the green fruits thoroughly and put them in 2 sterilized jars (1 liter).
Boil water (1 liter) and pour it into jars with cucumbers without spices and herbs. Cover with lids and cool completely.
Then pour the liquid from the cucumbers back into the pan, add sugar, vinegar essence, salt and bring to a boil.
Put pepper, mustard seeds, bay leaf, garlic and fresh dill sprigs in jars of cucumbers equally.
Fill with prepared fragrant marinade and roll under the lids.
Gently shake the jars and leave them on the table until they cool completely (do not wrap them with a cloth). Spicy fragrant cucumbers are ready in 30 days.

There are a large number of recipes for preparing delicious pickled cucumbers, they differ in the methods of pouring, the different composition of the marinade and the addition of various spices and herbs. Watch a video recipe on how to cook pickled crispy cucumbers in jars for the winter in a different way.

Pickled cucumbers for the winter in liter jars can be called the most popular canning product. They are famous for their excellent taste. Many canned vegetables for the winter and cucumbers, on the priority list, such as or.
We have collected especially for our readers the best recipes for pickling cucumbers to make them crispy.

In this recipe, vinegar is used to preserve the product; it has excellent qualities that allow the product to be stored for a long time. Having prepared such a blank for the winter, you don't have to worry about its taste and quality. Vinegar kills all germs and bacteria found on ingredients, preventing them from multiplying and spoiling the product.
The taste of cucumbers prepared according to this recipe can be called classic, they do not have any foreign smell and taste. The sweet and sour vegetable will become a favorite snack with all main courses. There is nothing complicated and special in cooking, which is also important.

Ingredients:

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

The most delicious pickled cucumbers for the winter recipes:

Cook and wash the cucumbers thoroughly and cut off the ends. For preservation, it is better to choose small cucumbers, they will turn out to be crispy and firm.
Prepare jars with a capacity of 3 liters. Canning almost always requires sterility. Banks must be pre-sterilized. Thoroughly washed jars should be briefly held over steam, and then heated in the oven, neck down. The lids should also be well washed.
Prepare all vegetables and spices. Peel and rinse with herbs and spices.
First of all, the jar is packed - onions, garlic, herbs, spices. Then you need to carefully distribute the cucumbers. It is more convenient to stack the cucumbers while standing, then more of them will fit in the jar.
After all the vegetables and seasonings are stacked, pour in clean, undiluted vinegar.
Pour water into a container and add sugar and salt. Stir the brine until the ingredients are completely dissolved and boil for 1 minute. It is better to boil this liquid for a longer time, about 15 minutes.
Pour cucumbers with boiling brine.
Put lids on the neck of the cans. Pour hot water into the basin and lower the jars there. Turn on the stove and keep a basin with cans on it for 9-10 minutes.
Then turn off the gas and taking out the cans one by one, seal them tightly with a special machine. After everything has been preserved, turn the hot jars upside down, wrap them up and leave in this position until they cool completely.

This is not to say that such an occupation as canning is very simple, but the result will delight the whole family. This recipe for cucumbers will allow you to fully enjoy the pickled product.

Pickled cucumbers for the winter crispy without sterilization

Is it possible to simplify such a troublesome activity as canning cucumbers? Sure. Today, there are many recipes that allow you to get delicious pickled cucumbers without unnecessary hassle.

Ingredients:

Cucumbers - 1 - 1.5kg;
Garlic - 4-5 teeth;
Leaf horseradish - 1 pc.;
Dill - 2 umbrellas with seeds;
Black peas - 8-9 pcs.;
Hot red pepper - 1/2 small pod;
Vinegar essence - 1h spoon;
Salt - 70g;
Granulated sugar - 100g.

Crispy pickled cucumbers for the winter in jars:

Select fruits of small and medium size, regular shape, and first leave them in cold water for a couple of hours. Wash each cucumber thoroughly.
Peel the garlic and rinse it, do the same with seasonings and herbs.
Sterilize 3 liter jars. Rinse the lids.
Place the cucumbers in a colander and pour boiling water over well. Immediately after this, you need to put the cucumbers in the jar. Sprinkle with spices, sugar and salt as you stack.
Pour boiling water into a jar of cucumbers and keep the cucumbers in the filling until the bulk ingredients are completely dissolved in the container.
Next, you need to drain the liquid from the jar of cucumbers and boil it again, adding bulk components. Pour the brine again into the cucumbers during the boil, then add vinegar.
Then immediately cover the jars with lids and quickly preserve.
Put the jar on the lid and wrap it up well. After cooling completely, you can turn the cucumbers.

The taste of such cucumbers will delight everyone. Adding horseradish sheets will give this product a pleasant smell and crunchiness. Many people prefer to put additional spices in pickled cucumbers, which will not spoil the taste at all. Cloves, tarragon, parsley, and other condiments can be added to the pickle recipe. The main thing is that the smell and taste of these spices should be to the liking of all family members.

Pickled cucumbers recipe for the winter crispy sweet

Among the large number of recipes for pickling cucumbers, you can opt for this. Using aspirin in the preparation method of this recipe will allow you to store jars of cucumbers in a warm room. Not every home has a cellar or other cold room. Pickled cucumbers, using aspirin, will allow you not to worry about the quality of the product for a long time.

Ingredients:

Cucumbers - 1.5 kg;
Granulated sugar - 2 tbsp. spoons;
Salt - 3 tbsp. spoons;
Laurel leaf - 3 pcs.;
Black peppercorns - 8-9 pcs.;
Aspirin - 3 tablets;
Leaf horseradish - 2 pcs.

Recipes for pickling cucumbers for the winter in jars:

Sort out all the fruits, even and small, pour cold water for 5 hours, after this time, take them out and cut off the ends on both sides.
Sterilize the jars and put all the seasonings and herbs in them, leaving one umbrella of dill.
Place the cucumbers in jars while standing. Add 1 remaining sprig of dill on top.
Pour boiling water into a filled container. Do not touch cucumber jars for 8 minutes to completely sterilize the product.
Drain the liquid and boil it again. Pour the cucumbers again and leave for 8 minutes.
Drain the liquid from the jar and boil it again, adding all the remaining ingredients. After completely dissolving all the free-flowing components of the marinade, pour it into a jar of cucumbers.
Conserve cans.
Put ready-made containers with cucumbers in a bowl of hot water and turn on the stove. Keep jars in water for 10 minutes.
Turn the cans upside down on the lid and wrap them well with a warm blanket. They must not be touched until they have cooled completely.

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

How to pickle cucumbers for the winter in jars

Of all the methods of canning cucumbers, this one can be called the best. The citric acid used in the preparation of this product is considered the least safe. Children love pickled cucumbers, and for them I want to find the best canning recipe. Cucumbers with citric acid can be given to children without fear, which cannot be said about vinegar and aspirin.

Ingredients:

Cucumbers - 1.5 kg;
Garlic - 3 teeth;
Leaf horseradish - 2 pcs.;
Laurel - 2 pcs.;
Dill - 2 umbrellas;
Salt - 2 tbsp. spoons;
Granulated sugar - 5 tbsp. spoons;
Citric acid - 1.5 tsp.

Pickling cucumbers for the winter crispy recipes:

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

The taste of such cucumbers is sweet and sour. It is impossible to distinguish on what brine they are prepared, on acetic, aspirin or citric acid, it is impossible in appearance and taste. There are no contraindications for the use of such cucumbers. Plus, these pickled cucumbers can also be kept warm without worrying about getting cloudy and spoiling.

Crispy pickled cucumbers recipe the most delicious

Those who have no time at all can use this recipe for canning cucumbers. The taste of such a product turns out to be spicy-sweet and will be enjoyed by relatives and guests. These cucumbers are perfect for a snack and fly off instantly.

Ingredients per liter:

Cucumbers - 0.5-0.6 kg.;
Granulated sugar - 0.5 cups;
Water - 1 liter;
Vinegar 9% - 0.5 cups;
Salt - 1 tbsp. spoon;
Laurel - 1 piece;
Horseradish - Half a leaf;
Black peppercorns - 4-5 pcs.;
Garlic - 2 teeth;
Dill umbrella - 1 pc.

Pickling cucumbers in liter jars

Wash prepared 1 liter jars thoroughly, using soda. Pre-sterilization of the container before conservation is not required.
Wash cucumbers and trim off the ends.
Put a saucepan on the stove and pour water into it, measuring in liters. When the water boils, put cucumbers in it and boil them a little.
Put all the spices in empty jars. Chop the garlic and add to the spices.
When the cucumbers have changed color, you need to put them in jars. It is impossible to catch them out of the pan with your hands; you need to take a fork.
In the water remaining from the cucumbers, add loose components, boil the resulting brine.
Pour vinegar into jars with cucumbers and pour them completely with brine.
Preserve the workpiece and place it on the lid. Wrap all the jars with a warm blanket and leave to cool completely.

In order for the cucumbers to turn out delicious and to be stored for a long time, it is not necessary to look for the perfect recipe. Compliance with all conditions of sterility and technically correct actions will provide an excellent result.
Now it is possible to use screw caps for preservation, then the marinating process becomes much easier, because you do not need to roll up the caps for a long time with special machines.
It is important to remember that when choosing fruits for canning, it is better to stop at small cucumbers, about 10-12 cm, they will be the crispest and tastiest. Bon Appetit!

You don't need the skill of a head chef to get the most delicious crunchy pickled cucumbers. These vegetables are easy to cook and pickle at home.

Whatever preparations the hostesses make, pickled, crispy cucumbers, made at home for the winter, take a special place. Look at them - they are drooling!

Here (in this article) the best recipes for pickled cucumbers are collected in one place (for convenience, I created a menu):

In winter, no festive table, salad or breakfast sandwich can be imagined without them.

In order for the appetizer to turn out to be truly pleasant, tasty and aromatic, you need to properly roll up the vegetables, adding the required amount of spices and seasonings. Therefore, we propose to consider several detailed recipes.

Sweet pickled cucumbers for the winter 1 liter, like Bulgarian

The second name of the conservation is “Bulgarian cucumbers”. They taste sweet and sour. Perfectly stored in the cellar, refrigerator.

This recipe can be found in many cookbooks of grandmothers and mothers. The amount of the specified ingredients is calculated for a 1 liter can.

Products

small cucumbers;
turnip onions - 60 gr;
granulated sugar - 50 grams;
garlic - three cloves;
table salt (without additives) - 30 g;
bay leaf - 1 pc .;
peppercorns - to taste;
sprigs of fresh dill;
table vinegar - 45 ml.

How to cook pickled cucumbers for the winter?

Rinse the jar with soap and soda solution, dry in the oven. Boil the lid.

Peel the onion. Cut into several slices. Rinse the cucumbers with a foam sponge, put in an enamel container, fill with ice water and leave in a cool place for 2-3 hours. Remember to change the water from time to time.

Put spices, peeled garlic cloves and cucumbers tightly on the bottom of a glass container. Place dried dill sprigs on top.

Boil clean, filtered liquid in a separate container. Fill the prepared jar with the contents. Cover and leave on the kitchen counter for 10-15 minutes.

Gently drain the liquid back into the pan, add granulated sugar and salt. With regular stirring, bring to a boil and cook until the loose ingredient is completely dissolved. Remove from heat, add acid and stir.

Pour the hot marinade into clean, sterile jars. Close tightly with lids and turn over. Wrap up with a warm blanket. Store in a cellar or refrigerator after cooling.

Pickled cucumbers with citric acid as in the store

Using this recipe, I manage to get the awesome taste of pickled cucumbers like in a store. Try it yourself and compare with store copies - the same thing.

Ingredients

cucumbers for 2 liter jars;
dill - 4 branches;
mustard beans - 1 tsp;
table salt - 60 g;
granulated sugar - 50 g;
cherry leaf - 2-3 pcs.;
lavrushka - 2 leaves;
garlic - 10 cloves;
citric acid - 5 g each (per can);
peppercorns - 5 pcs.;
filtered liquid - 1 l.

Shop recipe

Rinse the cucumbers well and soak for several hours in cold liquid. Peel the garlic and cut each slice into several pieces. Rinse and dry fragrant herbs.

Wash the jars with a soap and soda solution, sterilize over steam, and boil the lids for several minutes.

Cut off the tips of the cucumbers, put them tightly in a prepared container along with aromatic herbs, spices and garlic. In a separate saucepan, bring the liquid to a boil and pour it into the jars. Cover and leave containers on the kitchen counter for a quarter of an hour.

Strain the water back into the pot, add salt and sugar. Bring to a boil with regular stirring, cook for 3 minutes until loose ingredients dissolve.

Remove the prepared brine from the stove. Pour the prepared jars with them and add citric acid to each. Close the container tightly, turn over and cool under a fur coat. It is allowed to store the workpiece in the cellar or refrigerator.

And try some more delicious recipes for preparation:

Pickled cucumbers in a 1.5 liter jar

Are there a lot of 1.5 liter jars in the house? Then we offer you an unusual recipe for making pickled cucumbers.

In winter, all family members will appreciate the tasty, bright workpiece. The carrot included in the dish makes the appetizer not only fragrant, but also very healthy. It is in a large container that the appetizer will look unusual and original.

Composition

fresh greens of small size - 1.6 kg;
carrots - 150 grams;
white onion - 100 grams;
sprigs of mint - 4 pcs.;
black peppercorns to taste;
horseradish leaf, cherry and black currant, 4 pcs.;
table salt - 90 gr;
granulated sugar - 60 gr;
filtered water.

Cooking method

First of all, you need to prepare all the ingredients: onions, carrots - peel, aromatic herbs - rinse, dry, and vegetables - rinse, dry and cut off the "bottom" as needed.

Chop the prepared onion into rings, carrots into slices, and cut the cucumbers into 4 pieces.

Wash the jar with soap, sterilize. Place spices and aromatic herbs at the bottom of the container. Then lay the onion-cucumber-carrot in layers. In this way, lay out the vegetables until the ingredients and space in the container run out. Cover with lids.

Boil water in a separate saucepan, fill the jars with the contents, stand for 10-15 minutes and drain the liquid back.

Add granulated sugar, salt. With regular stirring, bring to a boil and cook until the bulk products are completely dissolved. Remove from the stove, add acid and immediately pour over the fruit. Roll up hermetically, turn over, wrap and cool. Store in a cellar.

Pickled cucumbers for the winter - crispy in a 3 liter jar with currants

Do not want to add acetic acid to the marinade. Then we suggest considering a recipe for making pickled cucumbers with the addition of red currants. The workpiece is very beautiful and tasty.

Products:

how many cucumbers will fit in a 3-liter container;
red currant - 60-80 g;
chives - 3 pcs.;
horseradish root - 5 g;
granulated sugar - 25 g;
table salt - 35 g;
black peppercorns - 9 pcs.;
currant leaves - 3 pcs.

Recipe

Prepare vegetables: wash and soak in ice-cold liquid. Wash the jars with soap and dry in the oven. Put the indicated, refined spices and aromatic herbs on the bottom of each container.

Cut off the ends of zelents and place them tightly in jars with processed berries. Boil the filtered liquid in a saucepan and pour over. Cover and leave for 10-20 minutes.

Filter the water back into the pot, add salt and sugar. With regular stirring, bring to a boil.

It is important that the free-flowing components are completely dissolved. Pour the ready marinade into a container with greens. Cover and place in a pot of cold water for further pasteurization. In time, this process will take 5 minutes.

Remove carefully and screw tight. Store in a refrigerator or cellar.

Useful and interesting:

Pickled crispy cucumbers with vodka: a recipe for the winter in a cold way

Just do not think that the taste of vodka will be felt in the marinade. Not at all! On the contrary, you cannot even smell the vodka. In fact, a good vodka or cognac gives our green fresh fruits a stable crunchiness and strength.

The foundation

cucumbers of any size,
cooking strength - 3 tablespoons,
vodka - 75 grams,
filtered water - 1.5 liters per 3 liter container,
currant and horseradish leaves,
dill umbrellas,
garlic,
celery,
peppercorns (allspice, white and black).

We marinate in cans of any size

Soak the washed fruits in a bowl of cold water. After 3 hours we take it out and wipe it off with a towel. Cut off the butts and sort them by size.

Put half of the spices and herbs on the bottom. Then upright cucumbers and the second part of the spices. If the container allows you can still layer the fruit.

Now salt and vodka. Fill up to the shoulders with water and twist for the winter. Store in a cool place. If you want to taste pickles now, then after 3-4 days you can try. During this time, they will have time to marinate.

Pickled cucumbers for the winter: crispy without sterilization

The simplest and most popular method of preserving green leaves with the addition of acetic acid. The main ingredient is made without much hassle, and as a result, the workpiece is crispy, tasty and juicy.

Ingredients

small cucumbers - 3 kg;
canning salt (per 1 liter of liquid) - 45 g;
granulated sugar - 30 grams (per 1 liter of brine);
table vinegar - 30 ml (per 1 liter);
garlic - 2 cloves;
peppercorns, bay leaves, fresh dill (twigs or umbrellas) to taste.

Recipe

Using a foam rubber sponge, rinse the greens in cool water. Place in a food bucket and cover with ice-cold liquid. Leave in a cool place for 3 hours. The longer the vegetables are soaked, the crisp they become.

Advice! To obtain a more tasty preservation, it is recommended to additionally change the liquid 3 times during the entire soaking time.

In the meantime, it is necessary to prepare a container in which the greens will be preserved. To do this, rinse it thoroughly with a soap and soda solution. Dry in the oven at a temperature not exceeding 100 degrees.

Rinse the prepared herbs, dry. Peel the garlic from unusable parts, chop into slices.

Put spices on the bottom of clean jars: peppercorns, garlic and aromatic herbs. Then tightly cucumbers, which are previously removed "butts". Boil the water, not forgetting to measure in order to calculate the required amount of spices for making the marinade.

Pour boiled water, let stand for 10 minutes and drain it back. We boil and repeat the procedure 1 more time.

Bring the liquid to a boil, add sugar and salt. Cook until the bulk components are completely dissolved. Turn off heating and add acid. Stir and fill the jars with the contents with hot marinade.

Close hermetically, turn the lid down and wrap with a warm blanket. After cooling, put away for storage.

Pickled cucumbers with mustard for the winter in liter jars

Instead of acetic acid without or with sterilization, I often use mustard. Or you can combine mustard seeds and vinegar. There will be nothing wrong with this compatibility, on the contrary, vegetables will acquire a new piquancy and become even more attractive in terms of snacks.

This recipe for pickles marinated with mustard, horseradish and currant leaves I got from my mother and grandmother. Watch the video:

The most delicious and crunchy pickled pickles for the winter according to the classic recipe

The presented classic step-by-step recipe consists of the simplest ingredients. The blanks are appetizing and taste like cask pickled cucumbers.

Feature preparation - it is allowed to use greens of any size, including overripe ones.

What do you need?

cucumbers, how many will fit in a 3-liter glass jar;
table salt, not iodized - 4 tablespoons (in the marinade) and 2 tablespoons additionally;
Carnation;
black peppercorns;
allspice;
fresh dill - twigs and umbrellas.

Pickling method

Wash fresh fruits, put in a suitable container and cover with ice-cold liquid. Leave in this form for 2 hours, remembering to regularly change the water.

Meanwhile, rinse the jars with soap and dry in the oven. Arrange the prepared cucumbers in sterile containers in layers along with aromatic herbs and seasonings. Add the indicated amount of coarse salt and fill with clean filtered water.

Cover and shake the contents gently to distribute the salt evenly.

The lid needs to be removed, and a gauze napkin should be placed on the neck, having previously moistened it with water. Pour 2 tablespoons of coarse salt on top.

Leave containers in this form for 2 days. During the specified time period, the brine in the jar will become cloudy. The smell of barrel vegetables will appear, which indicates that it is time to move on to canning.

Carefully remove the gauze, strain the liquid into a saucepan and place on the stove. Bring to a boil and heat for 1-2 minutes. Pour hot brine into a jar, close tightly and turn over. Cover with a warm blanket and leave as it is until completely cooled.

Pickled pickles for the winter recipe without vinegar with apple juice

Apple cider juice will help replace acetic acid. Such a preparation perfectly diversifies the diet of people with diseases of the digestive system.

The step-by-step cooking recipe is quite simple and at the same time unusual. From the specified amount of ingredients, you will get 2 jars with a capacity of 1 liter.

You need

small fresh cucumbers - 2 kg;
apple juice (clear) - 2.3 l;
rock salt - 60 gr;
granulated sugar - 60 gr;
mint - 2-3 leaves;
dill - 2 umbrellas;
carnation - 2 inflorescences;
black peppercorns - 4 pcs.

Pickles recipe

Wash the jars with soap and dry in the oven. Rinse the cucumbers, put in a suitable container and cover with cold water. Soak for 2-3 hours.

Rinse mint, dill umbrellas and other spices, pour over with boiling water.

Put processed spices and aromatic herbs in prepared glass containers. Place the cucumbers tightly and neatly. Cover with a lid.

Let's start preparing the marinade. To do this, pour the apple juice into an enamel saucepan, add salt and granulated sugar. With regular stirring with a plastic spatula, bring to a boil and cook until the bulk components are completely dissolved.

Fill cucumbers, roll up tightly, turn over. Wrap it up with a warm blanket, and then put it in a cellar or refrigerator for storage. The maximum storage period for this workpiece should not exceed 6 months.

Advice! You can replace apple juice with grape, apple and pumpkin juice. In this case, it is necessary to use a cherry leaf, lemongrass from aromatic herbs.

Video recipe: Pickled cucumbers with Chili ketchup for the winter

We will cook vegetables in liter jars. A wonderful simple and quick recipe for preparing a blank.

When you start cooking and pickling, make sure that the household does not attack you. Otherwise, the cucumbers will not live to be preserved - they will be eaten right there - they are so delicious!

We watch the video, everything is there in order and is described in detail:

How to pickle cucumbers for the winter

In order for pimpled vegetables to turn out tasty, aromatic and crispy, you must follow a few simple recommendations:

Use only high quality raw materials. It is recommended to select fruits of medium size with pimply and firm skin.

Aromatic herbs and spices must be used to add flavor and prolong the life. It can be cherry leaves, currants, horseradish (root), allspice and black peas, clove inflorescences, mustard grains.

Be sure to soak the greens. The more often you change the water, the crispier they become.

Instant pickled cucumbers in a bag in 2 hours: dry quick pickling method

Finally, I will share an instant recipe. I want to taste fresh green summer fruits that are already salted right now. There is no urine to look at them - they ask to open the jar.

No, we will not touch the ready-made ones, but we will cook them according to a quick recipe in a bag.

This classic recipe is used to prepare lightly salted cucumbers with garlic and herbs.

We need

fresh gherkins a little more than a pound,
dill umbrellas,
a spoonful of salt
2 cloves of garlic.

A quick pickle recipe in a bag

Wash the fruits, remove the "butt". And for quick salting and pickling, cut into four parts.

Fold in a bag and add garlic and herbs. Salt and mix thoroughly by hand - directly with your hands.

Tie cellophane and shake vigorously several times. Then they are placed in another bag so that the brine that the vegetables will give does not run away. And leave for 2 hours - let it be salted and soaked in spices.

After 2 hours you can enjoy a quick snack.

By the way, I have an article where I tell how to cook quick and tasty lightly salted cucumbers to eat even tomorrow -

Bon Appetit!

Today I got a long article - I wanted to tell everything in one topic, without splitting it into pages. So that all possible pickled cucumber recipes are in one place.

I would like to take this opportunity to ask you, dear readers, what you can recommend recipes for such a preparation for the winter. Share below in the comments.