Canning cucumbers for the winter sweet crunchy. Preparations for the winter from cucumbers: "Golden recipes

24.11.2021

In the old days, canning of cucumbers was a real tradition. Families grew fresh greens or bought them on the market to make delicious winter preserves for the holidays or for daily consumption. This custom still exists today. Canned cucumbers are both a separate dish and an ingredient in salads and snacks. They can be sweet, sour, pungent, simply salty, or with a strong, spicy aroma, depending on the recipe used. This article presents the best options for cooking canned cucumbers.

How to preserve cucumbers - secrets and tricks

To make canned cucumbers tasty, you need to be able to choose and prepare them.

Interesting!

Any recipe should be tried in small quantities first. Make one three-liter jar or a couple of liter ones. This will allow you to try out the dish, find out how good it is, whether the family likes it, and, if necessary, make your own adjustments.

Check out these articles as well

A classic, simple recipe for canned greens is used by hostesses very often. This is a proven option, the fruits are tasty with minimal effort and time.

Ingredients (for 1 three-liter can):

Cucumbers - 1.5-2 kg;
Garlic - 5 cloves;
Currant and cherry leaves - 5 pcs.;
Horseradish - 2 leaves;
Dill - a small bunch;
Sugar - 50 g;
Salt - 60 g;
Water - liter.

Preparation:

The very first thing to do is prepare the cucumbers. It is important to rinse them thoroughly, it is better to cut off the tails, and then fill everything with cold water for 4 hours.
The containers for seaming must be washed, sterilized and the lids must be boiled separately.
The greens are washed out under running water, and cut (although you can use dill, currants and whole cherries, the main thing is to break the horseradish casting only 2-3 times, because they are very large).
Greens (except horseradish) in equal amounts, peeled garlic cloves are distributed over the banks, then cucumbers are also stacked. And only on top of them already determine the horseradish.
In a saucepan, water is brought to a boil, salt and sugar are poured into it, when everything boils, cucumbers are poured with marinade and rolled up. After cooling, they can be rearranged into the pantry.

Crispy canned cucumbers for the winter

Crispy cucumbers are a miracle on the winter table. They refresh any recipe, but they are mostly eaten on their own or as an appetizer to a main course. There are a lot of options for cooking crispy canned cucumbers. Below are two of the most popular.

Ingredients (for a three-liter jar):

Cucumbers - 1.5-2.5 kg;
Greens - a medium bunch (horseradish, dill, currant leaves, tarragon - one thing);
Garlic - 4-6 cloves per container;
Vinegar (70%) - 1 tsp (for a three-liter can)
Salt - 90-100 g;
Water - about 1.5 liters.

Preparation:

Zelentsy are washed out, peduncles, tails must be removed. It is also important to rub the rind to remove any thorns. Now they are soaked for 3-4 hours in cool water.
Three-liter containers are washed and dried. Cucumbers are laid out on them after they have soaked, peeled garlic and herbs are added.
Water is boiled in a separate container. As soon as it boils, it is poured into jars and left for 5 minutes.
Over time, the water is poured back into the pan, boiled again, poured into containers and left, as before, for 5 minutes.
The last time the water is drained again, it is brought to a boil, salt is added, and vinegar is topped up when the brine is already turned off. Now cucumbers are poured over them, the jars are rolled up and turned over with the lid down.

In order for the conservation to be stored for a long time, it must be wrapped in a blanket for a day. So she can cool down normally, and then she is transferred to the pantry.

Dill and horseradish are usually used as a seasoning for cucumbers, but cherry, black or red currant, gooseberry leaves also give a strong, pleasant aroma.

Ingredients:

Cucumbers - 5 kg;
Hot pepper - 1 pod;
Garlic - 1 head;
Horseradish - 1 medium root;
Carnation - 10 pcs.;
Black peppercorns - 10 g;
Allspice peas - 10 g;
Laurel - 6 leaves.
Dill and parsley - 1 small bunch.

Marinade:

Sugar - 25 g;
Vinegar (9%) - 25 g;
Salt - 60 g;
Water - 1.5 liters.

Preparation:

Zelentsy are washed out and poured into a basin with cool water. They need to be soaked for 2 hours.
Banks are sterilized, and it is important to boil the lids for about 10-15 minutes.
Spices, herbs, garlic in equal quantities are stacked on the banks. Hot peppers are chopped, the seeds are harvested (although this is optional) and also determined to seasonings. Cucumbers are also laid out on top of the seasonings.
In a saucepan, water is brought to a boil, then it is poured into jars and covered with lids. After 10 minutes, the water is poured back into the pan and the procedure is repeated again. After the fruits have stood in boiling water again, the water is poured into a saucepan and salt and sugar are poured. When the liquid boils, it is turned off.
Vinegar is poured into the jars - a tablespoon for one three-liter container. Brine is poured on top, and everything is sealed.

After the conservation is hermetically sealed, the containers are turned upside down and left under the blanket for a day. Then you can remove the cucumbers for the rest of the preservation.

Sweet fruits are obtained by making a special marinade for them. However, it is best to make this version of the dish in liter cans. This dish is not for everyone's taste, and before closing a large batch in three-liter jars, it is better to experiment with a small amount.

Ingredients:

Cucumbers - 4 kg;
Garlic - 20 teeth
Greens (currant leaves, dill, horseradish) are taken to taste, but on average - a large bunch of this mixture;
Hot pepper - one pod;
Black pepper - one small package;
Sugar - 1.5 cups;
Vinegar (9%) - 2 cups;
Salt - 180 g;
Water - 4 liters.

Interesting!

If you put a lot of hot peppers in the canning, then the cucumbers will be spicy-sweet. If you need to get only a drop of pungency, then mildly pungent varieties of pepper are taken and put in small quantities.

Preparation:

Zelentsy are washed out, the peduncles must be removed, as well as all the dirt, and soaked for an hour in cool water.
Greens, garlic are prepared (cut, peeled). Hot peppers must be washed. It can be put in whole or cut into pieces. So that there is not a lot of pungency, seeds are removed from the inside.
The curling containers are washed out, herbs, garlic, black pepper, hot pepper are placed on the bottom, and cucumbers on top. The amount of seasonings depends on the taste - the more there are, the more piquant the taste and the stronger the aroma.
The containers are filled with boiling water and covered with lids (they must be boiled in boiling water in advance).
Prepare the marinade in a separate saucepan. Salt and sugar are added to the water, after boiling, the fire turns off, vinegar is poured into the marinade.
Water is drained from the cans and the marinade is poured. It remains only to seal the containers with lids.

Having turned the conservation upside down, you need to cover it with a thick blanket and after a day you can put it in the pantry.

You can cook canned cucumbers not only separately, but also in combination with other vegetables. Their flavors complement each other, enhancing the aroma as well.

Ingredients:

Cucumbers - 2 kg;
Carrots - 2 medium;
Onion - 2 medium heads;
Garlic - head;
Carnation - 6 pcs.;
Sugar - 50 g;
Vinegar (preferably apple or grape) - 3 tbsp. l;
Salt - 90 g;
Water - 1.2 liters.

Interesting!

To make the taste of zelentzs unusual, you can replace cloves with mustard. For 2 kg of cucumbers, 0.5-1.5 teaspoons of mustard peas will be enough.

Preparation:

The fruits are cleaned of thorns, peduncles, washed out and soaked for 1-2 hours.
While the cucumbers are soaked, the onions, garlic, and carrots are peeled. Garlic can be left as separate cloves, and onions and carrots are cut into circles or wedges as you like.
Rolling containers are sterilized. Vegetables are laid out in them, cloves are added. Boil the lids separately.
In a saucepan, a marinade is cooked from water, sugar and salt. When the liquid boils, vinegar is poured into it and poured into containers with greens.
Liter containers must be sterilized in boiling water for about 10 minutes, if a three-liter container is taken, then sterilized for 20-25 minutes. After sterilization, sealing with lids is carried out and the conservation is turned over for a day with the neck down.

According to this recipe, sharp greens are obtained. The recipe is very simple, but it is advisable to roll the fruits in three-liter jars so that all the components can easily fit in there.

Ingredients (per liter of brine):

Cucumbers - 1.5-2 kg;
Garlic - 3 teeth;
Hot pepper - one pod (for a three-liter container);
Black currant leaves - 3-5 pcs.;
Horseradish - one leaf;
Dill - a twig;
Laurel - one leaf;
Black pepper - 3-5 peas;
Cloves - 2 pcs.;
Vinegar (9%) - 30 ml;
Sugar - 50 g;
Salt - 30 g.

Preparation:

Zelentsy are washed out in the basin, the ends are cut off on both sides. If they are not freshly harvested, then it is advisable to soak them after that for 2 hours. To do this, clean, cool water is poured into the basin and cucumbers are poured.
The containers for seaming are washed out, poured over with boiling water, the lids for canning are boiled.
Garlic, hot peppers, currant leaves, laurel, dill and chopped horseradish, cloves and black pepper are placed in ready-made jars. Cucumbers are stacked on top of the seasonings.
In a saucepan, water is brought to a boil and poured into jars of cucumbers, and then the conservation is covered with lids. After half an hour, the liquid is drained, brought to a boil again, salt and sugar are added, and 30 ml of vinegar are poured into each jar. As soon as the brine boils, it is poured into containers and rolled up.

Everything, canned cucumbers are ready, you just need to turn them upside down, wrap them in a blanket and leave to cool for a day. You can serve such a dish both on holidays and for a simple, everyday dinner or lunch. Zelentsy are crispy and spicy with a pleasant, spicy aroma.

The best recipes for cucumbers for the winter in banks

4 (80%) 2 vote [s]

Harvesting cucumbers for the winter is a long-term tradition in our area. Crispy, juicy, they can decorate any table, go well with various side dishes and will suit everyone's taste, regardless of age.

In the recipe below for the winter, the number of components is calculated for one can of three liters, or for three cans of one liter. The general calculation of water is about 1.5 liters. Containers and lids should be sterilized.

Components:

2 kg. cucumbers;
1 g of spices;
1 dessert l. vinegar essence;
2 tbsp. l. salt;
2 tbsp. l. Sahara.

Rinse the cucumbers and trim the ends, cover with cold water for three to four hours. Process and dry the jars, put currant and cherry leaves (two or three leaves each) on the bottom, add dill and sprinkle with spices intended for canning (a handful). It can be coriander, mustard, or other seasoning that matches the taste. Put vegetables in a container and fill it with boiling water. A liter jar - for 2 minutes, a 3 liter jar - for 5 minutes. Pour water from containers into a saucepan, pour sugar and salt, boil, pour in a little vinegar essence. One dessert spoon is preferred. Fill the cucumbers with brine, tighten the treated lids and put them on the surface.

Recipe for cucumbers for the winter without sterilization with vinegar "Like lightly salted"

Calculation for a can of three liters:

cucumbers - how much will fit;
1.5 l. water;
2 tbsp. l. salt;
3 tbsp. l. Sahara;
spices and herbs;
4-5 cloves of garlic;
a few currant and / or cherry leaves;
10 black peppercorns;
4-5 carnation buds;
a small piece of cinnamon;
2-3 umbrellas of dill;
several horseradish leaves cut into large pieces;
a small branch of tarragon;
1 tbsp. l. 9% vinegar, or 1 tsp. vinegar essence.

Rinse the cucumbers, add water for several (2.5-3) hours. The water must be changed 2-3 times. Arrange one third of the herbs and spices in the jars. Place vegetables vertically in jars, sprinkling occasionally with spices. The container with cucumbers should be filled with water three times: with boiled brine (water + salt + sugar); after they have settled for three minutes, drain the marinade and boil it again. Pour again for one minute. Drain the marinade again and bring to a boil. Fill the container for the third and last time. If there is not enough marinade left, you can add boiled water. Pour vinegar. Using metal lids, roll up three-liter cans and put the lids down. It is advisable to wrap it up until it cools down. So preservation for the winter can be stored at room temperature in a place inaccessible to sunlight.

Cucumbers with mustard under a nylon lid

The recipe for the winter is for a 3 liter can.

The constituents :

the most suitable cucumbers in size;
horseradish (leaf as old as possible);
about ten currant leaves;
2-3 (depending on size) oak leaves;
a few cherry leaves;
peppercorns;
4 cloves of garlic.
Dill.

Put the bottom of the jars with the above ingredients, and then put the vegetables vertically there. Lay some more leaves on top. Fill the container with cold water for the first time. Drain the water, then dissolve about 100 g of salt in it, and pour the jar of vegetables a second time. Sprinkle 1 tbsp. l. mustard. Leave in this state until the brine begins to cloud. When it becomes cloudy, drain and boil. Then let the water cool down a little, and pour the cucumbers again with this brine. If necessary, the water can be topped up without adding salt. Add a little more dry mustard, cover with a polyethylene (nylon) lid and store in a cold place.

Cucumbers prepared according to this recipe retain their firmness and crunchiness, do not grow moldy.

Pickled cucumbers in jars "Czech style"

At the bottom of a can of 3 liters. to lay:

black peppercorns;
allspice;
4-5 cloves of garlic;
Dill;
currant and cherry leaves;
horseradish rhizomes;
4-5 bay leaves.

Grate the carrots and chop the onions into rings. Sprinkle each layer of cucumbers placed in containers with grated carrots and onions. For lovers of carrots, it is recommended to add a little more of it, this will have a positive effect on the taste (about 2 onions and a few large carrots). Add Art. l. vinegar essence and pour over boiled brine.

How to make cucumber pickle:

Dissolve 2 tbsp in one liter of water. l. sugar and 1 tbsp. l. salt, boil. Bank of 3 liters. provides for approximately 1.5 liters. brine.

Cover with boiled lids and sterilize for 10 minutes after boiling water, roll up. As you can see, the recipe is very simple.

Cucumbers in tomato sauce

The recipe for the winter uses:

tomatoes - 2 kg.;
cucumbers - 2 kg.;
vegetable oil - 1 tbsp.;
granulated sugar - 300 g;
salt - 2 tbsp. l .;
acetic acid - 2 tsp

Chop the tomatoes and simmer for about 30 minutes. Place the cucumbers, also cut into slices, with the tomatoes and leave on the fire for another 30 minutes. 5 minutes before the final readiness, sprinkle with sugar and salt, add oil and vinegar. Sort the prepared mixture into containers prepared in advance and roll up.

Recipe with horseradish for a liter jar "Snack cucumbers"

Prepare and wash vegetables, horseradish leaves, containers and lids. Trim the ends of the cucumbers. Line the bottom of the jars with dill and garlic. The next step: wrap each fruit separately in a horseradish leaf. Fill the jars with brine (brine: 1 liter of water, 50 g of salt, 25 g of sugar). Close. During the storage period, a white precipitate may be found at the bottom. This is normal and does not change the taste of the preservation. It is only recommended not to shake the container before opening and use.

Store preferably in the refrigerator, under a regular plastic lid. The brine will not cloud and remain transparent. Cucumbers of any size can be harvested in a similar way, they turn out to be crispy and with a characteristic taste that is acquired thanks to horseradish.

Pickled cucumbers, citric acid recipe

The components are given per liter can:

dill (umbrellas) - 2 pcs.;
mustard beans - 1 tsp;
cherry leaves - 2 pcs.;
bay leaf - 1 pc .;
garlic - 3 teeth;
peppercorns - 6-8 pcs.;
citric acid - 1 tsp;

water - 1 l.
coarse salt - 2 tbsp. l.
granulated sugar - 2 tbsp. l.

Put dill in a pre-prepared container, sprinkle with mustard, then add bay leaf and cherry leaves. Sprinkle peppercorns. Pour cucumbers with water for an hour, cut off the ends from the thicker side. Place the vegetables in containers so that the first layer is vertical, uncut side up, and the subsequent layers of cucumbers are horizontal. Fill the jars with boiling water, leave for 15 minutes. Then pour the water into a separate container (it turns out a liter), sprinkle with salt and sugar, and then send it to the fire until it boils. Pour the jars with brine, add a little citric acid to each. Roll up. To evenly distribute citric acid, roll the container on the floor or table, but with extreme caution. Leave the preservation upside down to cool in a dark, dry place.

Winter, winter, winter. The most favorite snack both in winter and in summer is, of course, a cucumber. There are both summer pickles for cucumbers and recipes for winter crispy preserves. Each housewife has her own signature or favorite recipe for canned cucumbers for the winter. We always discuss each of our cucumber recipes with friends and acquaintances.

And when the time comes for blanks, you want to choose and roll up the best of the best. Therefore, our recipes are tried and tested.

Basic rules when choosing suitable fruits for canning recipes for long-term winter storage

From the many varieties of cucumber, you need to choose pickling winter ones. They are easy to identify in the market by the appearance of the cucumber. The fruit should have black, not white, thorns. In the cut, the cucumber should look like a square, not a triangle. The square will make a nice crispy winter snack. Another important point is that before starting to preserve cucumbers, it is imperative to remove the stalk with a knife and fill it with clean water and let it brew for several hours. This is done so that they absorb liquid and are elastic.

And also all recipes for cucumbers include a pickling bouquet of herbs and spices. It consists of dill umbrellas, horseradish leaves, cherries and currants, bay leaves. Peppercorns and allspice, whole coriander.

Recipes for winter preparations from the most delicious canned cucumbers

1 Canned Cucumbers, The Crisp Recipe Is The Most Delicious

2 Recipes for preparations for the winter from cucumbers

We put a pickling bouquet in clean, sterilized bottles and very tightly fill the jars with prepared fruits to the very top. Pour just boiling water and let it brew and warm up the blanks for at least 30 minutes, they should warm up well. Then we drain the water, boil and re-pour it back. Wait 30 minutes again. The second time we drain the water and put on the stove until it boils.
Meanwhile, pour 2 rounded tablespoons of salt into the bottle, 2 rounded tablespoons of sugar, 1 flat teaspoon of citric acid or 2 tablespoons of vinegar, 2 tablespoons of tomato paste and 1 teaspoon of dry mustard. Fill with boiling, drained liquid. We twist it and turn it upside down. Wrap it with a blanket until it cools completely.

3 Canned cucumbers, crispy recipe for the winter is the most delicious

V clean prepared jars put a pickled bouquet on the bottom and stuff it tightly with cucumbers. Pour two tablespoons of salt, two tablespoons of sugar and three tablespoons of vinegar into each three-liter bottle. Fill with boiling water and put the jars on sterilization. Three-liter ones need to be boiled for 40 minutes, two-liter ones should be boiled for 30 minutes. We canning delicious winter cucumbers.

4 Canned Cucumbers, The Crunchy Recipe Is Most Delicious In Tomato Juice

For this preparation, you need to make juice from tomatoes. For this you can just boil overripe tomatoes by adding a little water. And rub through a sieve. You can simply scroll the tomatoes through a meat grinder, add 1/1 of water and bring to a boil. We will get a tomato filling for cucumbers.

For such a blank both small cucumbers and larger ones are suitable. Non-standard pieces can be cut into portions. Put the cucumbers in a large saucepan. Season with salt and pepper to taste, like a salad. Fill with prepared juice. The liquid is needed 1/3 more than the volume of green fruits. Add the onion and garlic cut into rings to taste, but you don't have to. Leave everything on the stove and boil for 10–20 minutes. We lay out the boiling ones in liter jars (the most convenient volume) and close with metal lids. Turn it upside down.

5 Winter cucumber salad. How fresh

For this winter dish, the most non-standard in appearance cucumbers are suitable, which I wash and set in portions. Cut the onion into half rings. The amount of onions should be almost the same as the amount of cucumbers. We rub a few carrots on a Korean grater, for beauty Salt, like on a salad, pepper with black ground pepper so that it is clearly visible. Add one heaped teaspoon of citric acid per three kilograms of product. We leave the entire workpiece for at least two hours so that all the vegetables start to juice.
We lay out the resulting workpiece in clean half-liter jars so that the liquid covers the vegetables well. We put on sterilization. A half-liter jar boils for 40 minutes. After this time, close with metal lids and turn it upside down until it cools completely.

Super delicious recipe for crispy cucumbers for the winter

In advance prepare tomato juice or just grind overripe tomatoes in a meat grinder. Cucumbers can be taken in any size. If they are small, then leave them intact, large cucumbers can be cut. Add the onion, cut into rings. We put all the ingredients in a saucepan, salt and pepper. We put on the stove and bring to a boil. We boil for 5 minutes. The cucumbers should warm up well. Put hot cucumbers and onions into prepared jars and pour boiling juice. We close the lids.

The recipe for the hottest crispy and most delicious canned cucumbers

For such a recipe only the smallest cucumbers are suitable. In winter they are the tastiest.

For one kilogram of crispy, you need to prepare 2-3 pieces. red chili peppers. It must first be cleaned of seeds, cut into several parts and pour over with vinegar. Leave to marinate for 3-5 hours.

Such way of harvesting cucumbers perfect for winter storage. You need to put cucumbers in a half-liter jar and pour vinegar. In winter, as you find.

Fold into jars greens for conservation... Add 5-10 pieces of pickled pepper. We fill the selected cucumbers tightly to the edges of the jar. Fill with boiling water and leave to warm up for 30 minutes. After this time, drain the water and repeat the boiling and pouring process. Before the last pouring of boiling water into a liter jar, add 1 tablespoon of salt, with a slide, 1 tablespoon of sugar, without a slide, 1 teaspoon of vinegar, 2 tablespoons of hot chili ketchup. Fill with boiling water. Close with lids.

Winter-winter with such a tasty treat is not scary.

It's time to preserve cucumbers again soon! Therefore, it's time to stock up on interesting recipes. I don’t know if a good housewife can do without canned cucumbers, because it’s so tasty and convenient, always have a few jars of cucumbers on hand ...
I suggest you canning cucumbers this year not only according to your favorite recipe, but also to choose something new from the offered 15 original recipes for harvesting cucumbers for the winter. The variety of cucumbers will delight you on cold winter evenings and festive dinners.

1. Canned cucumbers with red currants
2. Cucumbers in a spicy tomato sauce
3. Cucumbers with apples (pickled and lightly salted).
4. Pickles for the winter.
5. Pickled cucumbers with gooseberries
6. Pickles for the winter.
7. Pickled cucumbers, sterilized without vinegar
8. Pickling cucumbers in jars is the simplest and most delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
10. The secret recipe for awesome cucumbers "Lick your fingers"
11. Pickled cucumber salad
12. Lightly salted cucumbers with vodka
13. Lightly salted cucumbers "Spicy"
14. Summer salad for the winter
15. Assorted marinated

1. Canned cucumbers with red currants
Ingredients:
Cucumbers - 600 grams
Garlic - 2 cloves
Onions - 1 piece
Red currant - 1.5 cups
Black peppercorns - 3 pieces
Cloves - 3 pieces
Water - 1 liter
Sugar - 1 tablespoon
Salt - 2.5 tablespoons

Preparation:
Wash the cucumbers. Put spices at the bottom of the jar. Put the cucumbers vertically in the jars. Peel the currants (0.5 cups) from the twigs, sort out and wash. Distribute the berries between the cucumbers. Fill the cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes. then we will roll up the banks and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currant berries (1 glass).

2. Cucumbers in a spicy tomato sauce
Ingredients:
Garlic - 180 g
Tomato Paste - 150 g (3 full tablespoons)
Sunflower oil - 250 ml
Sugar - 150 g
Salt - 2-3 tablespoons
Vinegar 6% - 150 ml
Hot paprika - 1 tsp
Ground black pepper - 1 tablespoon

Preparation:
Wash the cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.
Cut off the tips of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only along. Press the garlic through a press. Add all the ingredients except the vinegar. We put on a moderate heat. After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet either. Simmer the cucumbers for another 15 minutes and add the vinegar. The total extinguishing time is 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. Divide the cucumbers into prepared sterilized 0.5-liter jars. Fill with sauce and sterilize for 25-30 minutes. Close the jars and turn them over until they cool completely.

3. Cucumbers with apples (pickled and lightly salted)
Ingredients:
For a 3 liter jar:
apples (sour) - 1-2 pieces
garlic - 3-4 cloves
dill - 1 umbrella
cherry and currant leaf - to taste
allspice peas - 12 pieces
cloves - 12 pieces
bay leaf - 4 pieces sugar 5 tsp.
salt - 4 tsp
vinegar 9% - 2 tsp
cucumbers - 1.5 - 2 kg.

Preparation:
Cut the garlic into slices, wash the herbs. Put washed cucumbers in clean jars, alternating
their spices and apple slices (do not peel the peel) .Pour the jar with boiling water, let stand
20 minutes. and pour into a saucepan.
Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10
min., again pour the brine into the pan. Boil. At this time, pour 2 incomplete teas into the jar.
tablespoons of vinegar, pour boiling syrup and roll up with boiled lids. Banks
turn over and wrap until it cools. Cucumbers are stored at room temperature or in
cool place.

Quickly salted cucumbers
Put cucumbers with spices and apple slices in a deep container. In hot water (1 liter) we dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until it cools completely, then put it in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter
Ingredients per 1 L can:
Cucumbers - how much will it take
Dill umbrella - 1 piece
Horseradish leaf - 1 piece
Garlic - 5-6 cloves
Hot pepper - 3-4 rings
Bulgarian pepper - 2 rings
Currant leaves - - 2 pieces
Coarse salt - 20 g
Acetylselicylic acid (crush) - 1.5 tablets.

Preparation:
Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, pour boiling water over the lids, peel the garlic, rinse the herbs, chop the pepper. At the bottom of the jar, put a horseradish leaf, a sprig of dill, currant leaves. Fill the jar with cucumbers tightly. Pour in the garlic cloves and add the pepper. Pour boiling water over, cover with lids and let cool just enough to hold it in your hands. Drain the water into a saucepan. Add 100 ml of boiled water. Bring to a boil. Pour salt and crushed acetyl into jars. Pour boiling cucumber water over the cucumbers, one at a time. To the top. Tighten the jar immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished cans upside down and put in the previously prepared "heat". Leave the pickled cucumbers for a day.

5. Pickled cucumbers with gooseberries
Ingredients
For 6 liter cans:
Small cucumbers - 4 kg
Gooseberry - 0.5 kg
Garlic - 1 head
Cherry leaf - 10 pieces
Currant leaf - 5 pieces
Horseradish leaf large - 1 piece
Dill - 1 stem with an umbrella
Black pepper - 10 peas
Carnation - 10 flowers
Small horseradish root - 1 piece
Spring water - 3.5 liters.

For the marinade (for 1 liter of water):
Salt - 2 tbsp. l.
Sugar - 3 tbsp. l.,
Vinegar 9% - 80 g.

Preparation:
Wash the cucumbers thoroughly. Pour the cucumbers with cold water for 3-4 hours. Wash the greens, dry them with napkins. Chop finely. Peel the garlic and horseradish root and chop finely too. Put everything in a bowl and mix well. Cut off the "butts" of the cucumbers. Sterilize banks. Put a tablespoon of a mixture of herbs and garlic with horseradish in each jar. Arrange the cucumbers tightly, pour a handful of washed gooseberries on top. Boil water, add cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, vinegar to the water drained from the cucumbers. Simmer the marinade over low heat for 10-13 minutes. Pour the marinade over the jars to the top,
so that even a little flowed out. Boil the lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers, hold them under a blanket for another two days.

6. Pickles for the winter
Ingredients:
For a 3 liter can:
Cucumbers - 2 kg
Dill (umbrellas) - 3-4 pieces
Bay leaf - 2-3 pieces
Garlic - 2-3 cloves
Horseradish root - 1 piece
Horseradish leaves - 2 pieces
Cherry leaves - 1-2 pieces
or oak leaves (optional) - 1-2 pieces
Celery, parsley and tarragon - 3 sprigs each
Capsicum and Bulgarian pepper (optional) - 1 each
Black peppercorns - 5 pieces.

For brine for 1 liter of water:
Salt - 80 g.

Preparation:
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After that, rinse the cucumbers with clean water, wash the herbs and put everything in a prepared jar. Put spices, cucumbers, spices and cucumbers on the bottom of the jar, lay the dill on top. Prepare the brine (dissolve the salt in cold water), pour the brine over the cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After that, when a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers in the jar again. Cover immediately with the prepared lid and roll up. Turn the jar upside down on the lid, wrap it up thoroughly (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar
Ingredients:
Cucumbers - 1 kg
horseradish root - 50 g
garlic - 1-3 cloves
bay leaf - 1-2 pieces
oak leaves - 1 piece
cherry leaves - 1 piece
black currant leaves - 1 piece
mustard (grains) - 1-3 pieces
dill - 30-40 g
dill (seeds) - 2-3 pieces.

For brine:
Water - 1 l
Salt - 2 tablespoons

Preparation:
Cucumbers are placed in jars, poured with brine, covered with lids and kept for 3-4 days at room temperature (for lactic acid fermentation). Then the brine is drained from the jars and boiled. The cucumbers are thoroughly washed in cold water. Put them back in jars, adding spices and spices for aroma, density and fragility of cucumbers. Pour cucumber jars with boiling brine and sterilize at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars
Ingredients:
Water - 1 l
Salt - 50 g
Cucumbers - how much will it take
Spices to taste.

Preparation:
A small amount of cucumbers can be salted without pasteurizing in glass jars. Fresh cucumbers, preferably of the same size, are thoroughly washed, placed in jars, layered with spices and poured with boiling (but you can also cold - this is a cold way of pickling cucumbers) with 5% salt solution (i.e. 50 g of salt per 1 liter of water). The cans are closed with tin lids boiled in water, but not rolled up, but placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and sealed with a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and keep well even at room temperature.

9. Pickled cucumbers and tomatoes
Ingredients:
For a 3 liter jar:
Cucumbers - how much will it take
tomatoes - how much will it take
citric acid - 0.5 tsp
salt - 70 g
sugar - 1.5 tablespoons
bay leaf - to taste
peppercorns - to taste
onions - 2-3 pcs.
garlic - 3-4 cloves
sweet pepper - 2-3 pcs.
cherry, currant, oak leaves - 3-4 pcs.
amaranth (schiritsa) - 1 branch.

Preparation:
At the bottom of a dry steamed jar, put dill, horseradish, 3-4 leaflets of cherries, currants, oak, a sprig of scorch (so that the cucumbers crunch up). Put cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water over with boiling water (1.5-2 liters) - be careful not to crack the jar. Roll up immediately, turn upside down and wrap until it cools completely.

10.Secret recipe for awesome cucumbers "Lick your fingers"
Ingredients:
Cucumbers - 4 kg
Parsley greens - 1 bunch
Sunflower oil - 1 cup (200 grams)
Table vinegar 9% - 1 glass
Salt - 80 grams
Sugar - 1 glass
Ground black pepper - 1 dessert spoon
Garlic - 1 head.
4 kg of small cucumbers.

Preparation:
My cucumbers. Ponytails and noses can be trimmed slightly. Cut the larger cucumbers lengthwise into 4 parts. The smaller ones are cut in half lengthwise. We put the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not add a 100-gram glass to the top on your finger). Pour a glass of sugar, a dessert spoon of ground black pepper into the resulting cucumber marinade. Cut the head of garlic into slices and into a saucepan. We are waiting for 4-6 hours. During this time, the cucumbers will let the juice go - in this mixture, pickling will take place. We take sterilized 0.5 l jars and fill them with pieces of cucumbers: put the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. We take out, roll up tightly. Put the cans upside down, wrap them in towels until they cool completely.

11. Pickled cucumber salad
Ingredients:
For a 0.5 liter can:
Cucumbers - how much will it take
Onions - 2-3 pcs.
Carrots - 1 pc.
Garlic - 1 clove
Dill seeds (dry) - 1 tsp
Bay leaves - 1-2 pcs.
Allspice - 2 peas.

For the marinade (for 8 0.5 liter cans):
Water - 1.5 liters
Salt - 75 grams
Sugar - 150 grams
Table vinegar - 1 glass.

Preparation:
0.5 liter cans with lids must be sterilized first. Wash the cucumbers. We peel the onions, 2-3 medium onions, 1 carrot are consumed for each jar. Cut the cucumbers across with centimeter washers. We also cut the onion into thin rings, and grate the carrots on a coarse grater. In each prepared jar, put one good garlic clove in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so, to the top of the can, alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve in it 75 g of salt (about 3/4 of a 100-gram glass), 150 g of sugar and add a glass of vinegar to the end. Pour the jars with boiling marinade, cover with lids and sterilize for 35 minutes at a low boil. We take it out, roll it up tightly, you can turn it over, but if you want to maintain a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover the pickled salad - let it cool until the next day.

12. Lightly salted cucumbers with vodka
Ingredients for 1 liter of water:
cucumbers
horseradish leaves
cherry leaves
currant leaves
Bay leaf
dill umbrellas
black peppercorns
vodka - 50 ml of vodka
salt - 2 tablespoons

Preparation:
Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and place them in a saucepan, add the peppercorns and top with the cucumbers. Prepare brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour the cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers "Spicy"
Ingredients:
1 kg of small cucumbers
4-5 cloves of garlic
2 hot pepper pods
large bunch of dill
6 tbsp coarse salt.

Preparation:
Take young and firm cucumbers, rinse. Cut off the ends from both sides. Wash the pepper and slice it lengthwise, peel out the seeds and cut across into thin strips. Place 2/3 of the total amount of dill and thinly sliced garlic on the bottom of the jar. Then lay out the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Put the salt on top of the dill, cover and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and again pour the cucumbers with the resulting salt
solution. Cover the jar with a saucer and place a small weight on it, such as a small jar of water. Leave the cucumbers at room temperature for 2 days.

14. Summer salad for the winter
Ingredients per 1 L can:
cucumbers
tomatoes
dill, parsley - 3-4 branches
bitter pepper - 1 ring
onion - 1 piece
garlic - 1 clove
bell pepper - 1 piece
allspice - 3-4 pieces
cloves - 2 pieces
bay leaf - 2-3 pieces.

Brine for 2 liters of water:
sugar - 250 g
salt - 30.5 cups
vinegar 9% - 150 g.

Preparation:
In a sterile jar (I have 1 l) put dill and parsley (green) on the bottom, cut 1 clove of garlic, if you wish, you can put a ring of hot pepper, cut 1 medium-sized onion into rings, cut sweet pepper into strips (I always take pepper for yellow , or orange for a variety of colors), then cut the cucumbers, but not thinly, and the tomatoes (it is advisable to take the tomatoes strong, fleshy, well brown so that they do not turn sour and turn into porridge).
Tamp the vegetables a little when laying. Then put allspice, cloves, bay leaf on top.

Prepare the brine: for 2 liters of water 0.5 cups of sugar, 3 tablespoons of salt without top, when it boils, pour 150 g of vinegar 9% and immediately pour the brine into the jars (this brine is enough for 4-5 liter jars).
Then sterilize the cans for 7-8 minutes from the moment of boiling and immediately roll up.
In winter, when serving, pour the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour over with vegetable oil to taste.

Salted crunchy cucumbers are an integral part of any meal. There are a lot of recipes for salting a green vegetable for the winter. Especially popular: spicy, with gooseberries, mustard seeds, etc. Unfortunately, with all the variety of ways to get pickles with a unique taste, aroma and, most importantly, crunch, not every housewife will succeed.

How to roll up cucumbers to be crispy? Despite its apparent simplicity, this procedure has many subtleties and "pitfalls" that many are neglected. The crunch and firmness of a popular Russian snack largely depends on the correct selection of vegetables. Let's consider the tricks of cooking this dish in more detail.

How to choose cucumbers for seaming?

The fruit should be fresh, strong and juicy. Sluggish and soft varieties after processing will not give the expected crunch. Some varieties will not tolerate long-term storage.

Agronomists divide all varieties suitable for growing into the following types:

salad;
salting;
universal.

Guess that the former are intended exclusively for fresh consumption. Their thick rind is poorly permeable to the marinade. In the case of universal ones, it is clear that they are suitable for any purpose - both pickling and adding to salads. And only the pickled variety will give the long-awaited crunch and unsurpassed taste. "Nezhinsky" was recognized as the best seaming type.

Characteristic differences

It is convenient to distinguish fruits from each other by their appearance. Salad has an elongated shape, light thorns (they are dark in universal and pickling ones). Ideal for pickling cucumbers, the skin is peeled off without the use of force - just light pressure on the nail. The best candidates for canning are smooth, oblong fruits without deformations, damage, or uncharacteristic spots.

Arguing about how to properly make cucumbers for the winter crispy, you need to sort them by size:

Pikuli are the smallest, up to 3-5 centimeters.
Gherkins are medium, reaching 9 centimeters in length.
Zelentsy are large (9-14 centimeters).

Each group has its own way of rolling up crunchy and sweet cucumbers. In the classic version, vegetables are considered ideal for consumption in the winter, ranging in size from 7 to 12 centimeters.

Getting started salting, you need to decide on the container for storing the product. If the option of salting without twisting is planned, you will have to stock up on glass jars with a volume of 3 liters, enameled buckets for 10 liters.

Modern housewives use jars of different sizes for pickling cucumbers from half a liter to 3 liters.

Should I use plastic dishes? Barrels and containers made of universal material will come to the rescue in the absence of standard containers at hand. Plastic barrels are a worthy alternative to oak. They are not so expensive and do not spoil the taste of the main product.

An ordinary recipe for crispy cucumbers

The described recipe for how to roll up crispy cucumbers for the winter cannot be called ordinary. It was not rewritten from a culinary reference or borrowed from a master class by a trendy restaurant chef. Its author is a simple village grandmother who grows cucumbers in her own garden and responsibly rolls them for a large family.

Preparation of ingredients

The most delicious cucumbers are those grown with their own hands on a personal plot. Market ones are also suitable. In order to arrange vegetables in jars as compactly as possible, the bulk of them should be of medium size and only 25-30% of small ones to fill the upper part of the container.

Green fruits are soaked in a bowl for 30-45 minutes and rinsed several times under running water.

How to roll up cucumbers to be crispy? Choose the right greens! By prescription you will need (per 1 can):

Cherry leaves - 5 pieces.
Dill umbrella - 2 pieces.
Garlic - 4 large cloves.
Horseradish leaf - 1 piece.
Horseradish root - 2-3 shavings.

The main ingredient responsible for this crunch is the oak leaves. It is unlikely that you will be able to buy them on the market, so you will have to look for them yourself. It is this green component that will give the cucumbers a unique crunch and will not let them go limp during long-term storage.

Brine preparation

The taste of the finished product largely depends on the quality of the brine. Dip a bunch of cherry branches, dill stalks and horseradish leaves into a saucepan of cold water. When the water boils, add 2 tablespoons of salt and half the sugar (per liter of water). At the end - 25 grams of ground red pepper. The brine should boil for a quarter of an hour. Place a pot of clean water next to it, bring to a boil.

Filling cans

You don't need to sterilize your crunchy cucumbers to roll up into a 3-liter jar. It is enough to treat with hot water, pay special attention to the neck. When the containers are dry, the spice bouquet mentioned above is placed on the bottom. Next, the jar is tightly packed with cucumbers. To get more vegetables, large fruits are located vertically at the bottom, and small ones closer to the neck.

Now pour boiling water over a jar of cucumbers for 10 minutes. This is a kind of sterilization of both the container and the products inside it. Guaranteed to get rid of germs.

Drain the water, add bitter peas - 5-8 pieces, 2 aspirin tablets, table vinegar - 40 grams per jar. Such natural preservatives will help vegetables to be stored for a long time without losing their flavor characteristics.

The next step in rolling crunchy cucumbers for the winter is pouring the brine. Tighten the jars, leave in a dark place, wait until they cool completely. Pre-turn upside down and cover with a warm blanket. Store the finished snack in a place protected from sunlight. A cellar, pantry, etc. are perfect.

Cold salting with vodka

The original way of pickling cucumbers to achieve an appetizing crunch involves the use of fresh, strong, small fruits.

Additional ingredients:

Brine - 2 tablespoons of table salt per liter of clean water.
Cherry leaves - 2 pieces per liter.
Dill umbrella - 1 piece per liter.
Celery stalk - 1 piece per liter.
Thyme greens, tarragon - a couple of twigs per liter.
Vodka (40%) - 2 tablespoons per liter.

How to pickle cucumbers so they are crispy? First of all, take care of the quality of the water. If it goes through several levels of cleaning, boiling is not required. Dissolve the salt.

Wash the vegetables thoroughly, put on a paper towel so that the excess liquid is glass. Put spices on the bottom of the jars, previously washed and dried. Cucumbers are laid out on them, tightly pressed to each other. For the convenience of performing work, it is recommended to keep the jar at an angle of 45 degrees.

Pour in brine. The liquid should completely cover the green fruit. Add the required amount of vodka.

Jars can be closed with two types of lids - ordinary plastic or twist-off. Send for a month in a dark, cool place.

Pickled cucumbers with subsequent canning for the winter

An uncomplicated recipe will allow you to enjoy the spicy taste of vegetables even before the onset of the first cold weather. The best culinary experts answer the question of how to properly roll cucumbers so that they crunch.

The first thing to do is pick the right ingredients. Cucumbers should be about the same size - 6-8 centimeters with underdeveloped seeds (so the taste of the finished snack will be more tender).

A bouquet of spices will be made up of cherry, currant, oak, horseradish leaves - for a can (volume of 3 liters), each 4-5 pieces. Here - peppercorns, a few cloves of garlic and a pod of hot pepper.

To prepare the filling, 40 grams of salt must be dissolved in a liter of water.

Cold pickling method

How to roll up cucumbers to be crispy? Banks should be thoroughly washed, if desired, a sterilization procedure should be carried out. All leaves, pods and cloves should not show signs of developing decay, disease or pests. Separated twigs, peeled cloves and seedless pods are washed in several waters and temporarily set aside.

Cucumbers are placed in a prepared container in a dense layer, followed by a layer of spices, then again cucumbers, again spices, and so on to the neck.

When rolling crispy cucumbers in a 3-liter jar, you must also prepare the pickle correctly. Dissolve 2 tablespoons of salt in a liter of cold water. Pour the resulting liquid over the cucumbers, cover with gauze folded in several layers, leave to start the fermentation processes for three days at a temperature of 20-22 degrees.

After the specified time, taste one vegetable. If a rich, lightly salted taste is felt, the fermentation process should be interrupted. The brine is drained, the cucumbers are washed, the herbs and spices are thrown away.

It is important not to miss this moment. The taste should be delicate, the fruits should not be completely salted. Only in this case, in winter, they will have an inimitable taste, optimal strength and everyone's favorite crunch.

To roll up crispy cucumbers for the winter, like the first time, you will have to prepare a set of fresh leaves and spices. Return the cucumbers to the jars, washed clean, boil the collected brine, pour into the jars, close with sterile lids, wrap with a towel. Let the hot brine stand for 10-15 minutes and drain. To prevent spices and leaves from falling out, you can put on a special rubber cover with small holes on your throat. If one is not available on the farm, you can use gauze.

Bring the brine to a boil again, send it to the banks. Now you can start seaming. It is advisable to cool the conservation as quickly as possible and store in a dark, well-ventilated place.

Hot way

The technique described below will allow you to roll delicious crispy cucumbers, as in the previous recipe, with only minor technological adjustments.

To prepare the brine, edible salt is not diluted in cold water, but in boiling water. The hot liquid is immediately poured into jars filled with green fruits and spices. The containers are closed and remain warm for 2-3 days. When the waiting period has come to an end, the brine is drained, and then the procedure is similar to the cold method.

Opening a can of such a snack in winter, you will be pleasantly surprised by the taste - lightly salted cucumbers with a delicate taste and fresh crunch will not leave anyone indifferent!

Pickling cucumbers without cans and barrels

The progress of the chemical industry from year to year provides the kitchen with useful gadgets. One of the last was the package insert. Inexpensive roomy device in terms of performance is not inferior to plastic and glass, and in some respects it significantly surpasses them.

How to roll up cucumbers so they are crispy in an insert bag? To begin with, prepare a brine - 700 grams of salt per 10 liters of water. There are also several cloves, grains of allspice, garlic and horseradish. Boil the mixture for 10-15 minutes. Cool to a temperature of 38-40 degrees. Strain into a clean container through cheesecloth.

Pour carefully washed cucumbers with the resulting brine. Keep at room temperature for a week, covered with a regular lid. After that, gather the edges of the package insert together, remove excess air, and tie the free edge tightly with twine or a thin rope.

The vegetables will be ready to eat after a month. Store them in a cool place.

Only rock salt should be used in the preparation of the brine. Otherwise, the jar may explode or the cucumbers will develop an unpleasant sour taste.

Everything that is planned to be put into the bank must be thoroughly washed. This will relieve the brine from unexpected fermentation and prevent spoilage of the main product.

Glass jars for sterilization must be placed in a cold oven. So they will warm up evenly, will not burst or explode.

Adding a few mustard seeds to the brine will help prevent damage to the glass container.

Oak bark will help to add crunch and not spoil the natural taste - a small piece is enough to maintain the primary elasticity of the vegetable.

To make green fruits soaked in brine faster, it is recommended to cut off their tails and make several small punctures with a fork.

Be sure to sterilize the lids. For metallic ones, a fifteen-minute boil in clean water is enough, wash the nylon ones thoroughly and scald them on all sides.