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How to roll cucumbers to be crispy: features, best recipes and reviews. How to pickle cucumbers: cooking recipes How to cook cucumbers for

The gardeners of the Moscow region are already harvesting the first cucumbers in greenhouses, and from the south they are already being transported in industrial quantities. The harvesting season for the winter is open! Marina Yaroslavtseva, author of the book "Homemade preparations for a modern housewife" and mother of many children, shares recipes for cucumbers: pickled, lightly salted, pickled cucumbers and gherkins "like from a store." Simple recipes for cucumbers for the winter have been used in her family for more than one year, so it has been proven that you can make blanks.

If you are going to make blanks from cucumbers grown on your site, water the beds overnight, and harvest the crop early in the morning, while it is still cool, and immediately start canning. If you bought cucumbers, soak them in ice water for several hours.

For canning, choose unripe fruits with delicate seeds and thin skin. Use only varieties of cucumbers suitable for pickling (for example, "Nezhinsky", "Vyaznikovsky", "Muromsky", "Crunchy", "Khabar", "Zasolochny", "Son of the Shelf" and others). If in doubt about the choice, give preference to fruits with dark thorns.

Lightly salted cucumbers

Just imagine: steaming young potatoes, sprinkled with fresh dill, and to it - lightly salted cucumbers... Of course, such conservation is short-lived, but what a summer table without it! You already have passion as you wanted lightly salted cucumbers? It couldn't be easier!

For 1 can of 3 liters:

  • 2 kg of cucumbers
  • 5 cloves of garlic
  • 3 dill umbrellas

For brine:

  • 1.5 l of water
  • 3 tbsp. l. salt
  • 1 tbsp. l. Sahara
  1. Rinse young cucumbers, cut off the ends, put in a clean jar, shifting with spices.
  2. Boil water with salt and sugar and pour boiling brine over the cucumbers.
  3. Cover and set aside. room temperature.
  4. After a day or two, crispy cucumbers can be put into the refrigerator and then served.

In my family, they simply adore the "store" gherkins. For a long time I tried to find their recipe on the Internet, until one friend told me the secret of making such cucumbers. The recipe turned out to be very simple, and I will gladly share it with you. You can store these cucumbers at room temperature.

For 2 cans with a volume of 2 liters:

  • 4 kg cucumbers

For the marinade:

  • 1.5 l of water
  • 6 tbsp. l. Sahara
  • 2 tbsp. l. salt
  • 200 ml 5% vinegar
  • 1 tsp black peppercorns
  • 1 dill umbrella or 1 tsp. dill seed
  • 2 bay leaves
  • 2 tbsp. l. mustard seed
  • 4 cloves of garlic

Tiny crunchy gherkins are best for this recipe. I use special varieties of cucumbers that I grow myself.

  1. Rinse cucumbers thoroughly with a soft brush and place tightly in sterilized jars. If the fruits have been plucked from the garden for a long time, pre-soak them for several hours in cold water.
  2. For the marinade, add salt, sugar and spices to the water, boil for 2-3 minutes. Pour in the vinegar, stir and pour gently into the jars.
  3. Cover with lids, screw them on. Turn the jars upside down and refrigerate.

Pickled cucumbers "Classic"

Despite the fact that almost every housewife has a proven recipe for pickled cucumbers, I will give my own. And you can experiment: taking as a basis classic recipe, add different spices and thus change the taste of the dish. It’s not scary if you don’t like a specific preparation for the winter: you must admit that you can donate one can of cucumbers if real taste discoveries await you in others!

For 1 can of 3 liters:

  • 2 kg of cucumbers
  • 2 tbsp. l. salt
  • 1 tbsp. l. Sahara
  • 1 tsp vinegar essence
  • spices to taste

By combining different spices, you get a wide variety of flavors and aromas. Try adding:

  • horseradish leaves or root (a 3–7 cm piece) and a lot of garlic (5–8 cloves);
  • spicy capsicum(a piece 2–5 cm long) and mustard seeds (1–3 tsp);
  • onions (100-200 g) and tarragon (1-2 branches);
  • dill umbrellas (1-3 pcs.) and Bell pepper(from half to 3 pieces per can);
  • or maybe a piece of cinnamon (1-3 cm) or a sprig of pine.
  1. Rinse the cucumbers thoroughly and sterilize the jar.
  2. Put cucumbers and spices in a jar, pour boiling water over. After 10 minutes, drain the water and bring to a boil again, adding salt and sugar.
  3. I deliberately do not indicate the amount of water: it may vary depending on the variety of cucumbers and a number of other conditions.
  4. Add the spices of your choice to the jar.
  5. Pour boiling brine into a jar and add a teaspoon of vinegar essence.
  6. Close the jar with a sterilized lid, screw it back on. Let the cucumbers cool. Store at room temperature.
  7. Do not forget to turn the can over and check if the lid is tight, otherwise all your efforts will be in vain!

Pickled cucumbers

I inherited this recipe from my grandmother. Since childhood, I really loved pickled cucumbers, but for some reason I thought for a long time that it was incredibly difficult to cook them. And then one day I made up my mind. ... ... Imagine my amazement when I got exactly the same "grandmother's" cucumbers! It turns out that you can cook them without a barrel - in ordinary three-liter cans. The downside of the recipe is that you need to store the workpiece in a cold place. If you have to store cucumbers in a warm pantry, then the recipe will become a little more complicated. By the way, with such cucumbers and their pickle, you get a very tasty hodgepodge of meat!

For 1 can of 3 liters:

  • 2 kg of cucumbers
  • 1.5 l of water
  • 3 tbsp. l. salt
  • 30-50 g horseradish root
  • 3-5 cm pod hot pepper
  • 3 bay leaves
  • 3 oak leaves
  • 3 cherry leaves
  • 5 black currant leaves
  • 5 black peppercorns
  • 3 cloves of garlic
  • 1-2 umbrellas of dill or 1 tsp. dill seed
  1. Into the clean three-liter jar lay the cucumbers, alternating with spices. Try to stack cucumbers as tightly as possible: during fermentation, they can float!
  2. Pour 3 tablespoons of salt on top (with a slide) and pour water into the jar to the very neck.
  3. Leave the cucumbers warm for a few days to ferment. In the summer, at the dacha, I take jars of cucumbers into the garden, put them in the shade of the trees and cover them with saucers - from insects.
  4. As soon as the brine becomes cloudy or even white bloom appears on the fruits - they are ready! Close the jars with plastic lids and store in the cold, for example in the basement. If you do not have a cold place at your disposal, but you want homemade sauerkraut, drain the brine, boil and pour over the cucumbers again. After 15 minutes, drain again and boil again. Add a teaspoon acetic acid, fill the cucumbers with brine, cover the jar with a metal lid and screw it up.

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It is difficult to imagine a traditional Russian feast or an ordinary homemade dinner without juicy crispy cucumbers that fly away in just a few minutes. Cucumbers for the winter are the most popular option for home canning, and every housewife should try to prepare cucumbers for future use at least once in her life. This task is not as daunting as it seems at first glance. Right choice vegetables, some culinary skill and knowledge of certain secrets - all that is required to prepare a great snack that will delight households and loved ones in the cold season. Well, "Culinary Eden" will gladly share with you tips and recipes for getting the most delicious preparations!

To begin with, you should learn that not any vegetables are suitable for preparing elastic crispy cucumbers, but only fresh young fruits with a thin skin, dark specks on it and dense pulp. Thanks to the thin skin, the vegetables will absorb the marinade well. Old, yellow and overripe cucumbers with a very thick skin, as well as salad cucumbers with a smooth surface, are completely unsuitable for preservation - do not waste your time and energy on them. It is best if the cucumbers used for harvesting are harvested no later than a day before canning. For blanks, fruits are usually used with a length of 7 to 12 cm, while specimens of larger sizes can be cut into rings or pieces of the desired size.

The main secret of crispy cucumbers is to pre-soak them in water overnight. The colder the water, the crisper your cucumbers will be. Cucumbers should be kept in water for at least 5-6 hours and no more than 12 hours, after cutting off their tips. Do not neglect the quality of the water from which you will prepare the marinade - in this case, spring water or purified water, but in no case chlorinated from the tap, will be appropriate. Oak leaves or a piece of oak bark added when pickling cucumbers will also help give them that desired crunch. It is worth noting that small cucumbers are most often crispy. An important point in canning cucumbers is the selection of spices. Here black peppercorns, allspice, cloves, mustard seeds, garlic, dill umbrellas, mint, caraway seeds, coriander seeds, as well as currant, cherry, oak and horseradish leaves will come to your aid. Be careful when using garlic, as too much can make the cucumbers less crunchy, adding unnecessary tenderness.

Compliance with all the rules of preparation and storage conditions allows cucumbers to remain tasty and crispy for a very long time. Cucumbers for the winter are not only an independent snack, but also an irreplaceable addition to many dishes, such as, for example, Olivier salad or salad with cod liver and potatoes. Try to preserve your cucumbers for the winter at least once, and you'll want to cook them every year. Use our recipes and see for yourself!

Crispy cucumbers

Ingredients:
1 kg of small cucumbers,
500-600 ml of water,
100 g sugar
75 ml of 9% vinegar,
4-6 cloves of garlic
2-3 cherry leaves,
3 sprigs of dill,
3 sprigs of parsley,
2 bay leaves
a handful of allspice.

Preparation:
Soak cucumbers in a bowl with cold water for several hours, after cutting off their tips. Arrange oak and cherry leaves, as well as sprigs of herbs in two sterilized 750 ml jars. Add the cloves of garlic and fill the jars tightly with cucumbers. Put the bay leaf in the space between the cucumbers. Boil water with sugar, salt and allspice. Add about 2 tablespoons of vinegar to each jar, then pour in the boiling marinade. Cover the jars with lids and place in a saucepan for subsequent sterilization within 10 minutes. Roll up the jars with lids, turn upside down and let cool, wrapped in towels or a blanket.

Cucumbers in jars

Ingredients:
2.5 kg of cucumbers,
1/3 bunch of dill umbrellas,
5 cloves of garlic
3 tablespoons of salt
3 tablespoons of vinegar
3-4 carnation buds,
3 currant leaves,
2 horseradish leaves,
1 teaspoon mustard seeds
1 tablespoon sugar
chili peppers to taste.

Preparation:
Place the cucumbers in cold water for 5-8 hours, changing the water several times. Put the washed horseradish leaves, currant leaves and peeled garlic in sterilized jars. Add a small slice of chili to spice up the cucumbers. Cut off the tips of the cucumbers and place them vertically in jars. If the jar is large, the cucumbers are laid out in several layers. Place the dill umbrellas on top. To find out how much liquid is required for the marinade, pour water into the jars, then carefully drain into the pan using a special lid with holes. Pour in a little more water, as some of the liquid will evaporate. Water must be added during each boil.
Pour boiled water into jars with cucumbers, cover with lids and leave for 15 minutes, then, using a lid with holes, pour back into a saucepan. Boil water again and pour into jars, leaving for 20 minutes. Drain the liquid into a saucepan and add sugar, salt, vinegar, cloves and mustard seeds. Bring the marinade to a boil and pour over the cucumbers. Roll up the jars with lids, turn upside down, wrap with a blanket and let cool.

Pickles

Ingredients:
1.5-2 kg of cucumbers,
80 g salt
20-30 g hot chili peppers (optional)
5 dill inflorescences,
3 horseradish leaves.

Preparation:
Rinse a three-liter jar thoroughly (you can do without sterilization). Put the cucumbers in a jar and add salt. Top with a slice of chili, horseradish leaves and dill inflorescences. Pour cold filtered water into the jar, close the capron lid and put in a cold place for storage. In about a month, the cucumbers will be ready.

Ingredients:
2 kg of cucumbers,
5 dill umbrellas,
4 cloves of garlic
3 currant leaves,
3 cherry leaves,
3 mint leaves,
1.5 l of water,
6 tablespoons of sugar
2 tablespoons of salt
2 tablespoons 9% vinegar.

Preparation:
Pre-soak the cucumbers in cold water for several hours. Put dill umbrellas, horseradish root, peeled garlic cloves, currant and cherry leaves, and mint leaves in a sterilized jar. Put the cucumbers in a jar and pour over a boiling marinade made from water, salt, sugar and vinegar. Sterilize the jar for about 15 minutes, then screw the lid back on, turn over, wrap and cool.

Pickled cucumbers with bell pepper, coriander and basil

Ingredients:
600-700 g of cucumbers,
3-4 bell peppers,
4 cloves of garlic
4-5 peas of black pepper,
4-5 allspice peas,
2-3 sprigs of basil,
2 umbrellas of dill,
1 teaspoon coriander seeds
1 horseradish leaf,
1 liter of water
4 tablespoons of salt
2 tablespoons of sugar
3 tablespoons 9% vinegar.

Preparation:
Put basil, dill, horseradish leaf and garlic on the bottom of sterilized jars. Fill the jars with cucumbers and bell peppers, cut into quarters. Prepare the marinade with water, salt, sugar and vinegar, bringing the liquid to a boil. Pour the marinade into the jars and leave for 15 minutes, then pour the marinade back into the pan. Put the spices in the jars and pour over the boiling marinade. Roll up the jars with lids and cool by turning them upside down.

Try to cook cucumbers for the winter according to our recipes, and you will enjoy a great snack for more than one season! Successful blanks!

In my family, harvesting cucumbers for the winter is a delicious tradition that has been passed down from generation to generation. As if yesterday, as a little girl, I helped my mother pickle cucumbers in jars and cut cucumbers to prepare cucumber salads for the winter, and today I myself collect recipes for winter preparations from cucumbers, and make various tasty preparations of cucumbers for the winter for your family.

Crispy, aromatic, large and small, spicy and not so, in a salad or with tomatoes - they will always have a place on our table.

I anxiously keep "Soviet" recipes for harvesting from my mother and grandmother, and collect modern methods of harvesting cucumbers, so that later I can pass them on to my daughter.

Dear friends, if you are looking for proven and delicious recipes for harvesting their cucumbers, I suggest using my selection. I really hope that you like the recipes, and I also look forward to your comments and feedback on the recipes. So, welcome, preparations for the winter from cucumbers - recipes with photos at your service!

Cucumbers in their own juice: a recipe for the winter in a cold way

Preparations for the winter from cucumbers are not only salads, but also classic pickled cucumbers! I suggest you try cucumbers in own juice... You probably want to know how cucumbers turn out in their own juice? I can assure you that the cucumbers taste excellent! A bit like my grandmother's pickles, but with a richer taste, crispy, moderately salty, with distinct notes fragrant herbs. Recipe .

Cucumbers with chili ketchup

There are quite a few recipes for harvesting cucumbers for the winter, each of them is good in its own way. And I want to introduce you to one of them - a recipe for cucumbers with chili ketchup. What I like about it is its simplicity and speed of preparation, as well as the minimum amount of starting ingredients. But despite this, cucumbers marinated with chili ketchup turn out to be very tasty, crispy and beautiful. How to cook, see.

Assorted cucumbers and tomatoes for the winter

The highlight of this assorted vegetables for the winter - in an excellent marinade, thanks to which cucumbers, tomatoes and peppers are delicious. The recipe itself is simple and involves sterilizing cans of pickled assortments for the winter. How to cook assorted cucumbers and tomatoes for the winter, look.

Sliced ​​cucumbers with mustard

Cucumbers are delicious, crispy, and mustard goes well with them. Mustard is also accompanied by garlic - it gives preservation a light, but very interesting piquancy. Well, and besides, the process of preparing such a blank is quite simple, and you know how much I love simple recipes. How to cook, see.

Pickled cucumbers for the winter in a hot way

The taste of cucumbers, salted for the winter in a hot way, is the same as that of. The only caveat is that the brine is brought to a boil before being poured into the jars. This option of pickled cucumbers is suitable for city residents who do not have the opportunity to store blanks in cellars: they can be left in the apartment for the winter, only removed away from sunlight and heat sources (such as batteries). And one more thing - these cucumbers are prepared for the winter in a hot way without vinegar - I know that for many this is important. How to cook, see

Pickled cucumbers for the winter in liter jars without vinegar

I make this blank every year; our family loves it very much. Pickled cucumbers in one-liter jars are especially tasty, crispy and aromatic. The peculiarity of this appetizer is that it is prepared without vinegar, with the addition of citric acid and a mug of lemon. Spices and herbs make pickled cucumbers in 1 liter jar especially spicy, with a delicate piquant taste. Step by step recipe with photo .

Cucumber lecho for the winter (without sterilization)

How to cook cucumber lecho for the winter, you can look.

Cucumbers with gooseberries for the winter

This recipe will undoubtedly appeal to those who love crunchy pickled cucumbers, but want to close them somehow in a new way, so that it is unusual, interesting and tasty, of course. So, I suggest you preserve cucumbers for a reason, but in a company with gooseberries. Yes, with gooseberries. I must say right away, do not worry that its taste will be felt too much in ready-made cucumbers. Not at all, you will only hear it as a subtle shade, as another spice, nothing more. Recipe with photo.

Cucumbers in Georgian: a delicious and spicy salad for the winter

How to cook Georgian cucumbers for the winter, you can see .

Cucumber and bell pepper salad for the winter

Cucumber salad recipe and bell pepper for the winter, you can look.

Canned cucumbers without sterilization (triple pouring)

How to cook canned cucumbers without sterilization with triple fill, you can see .

Pickled cucumbers with tomato paste for the winter

Today I want to show you a recipe - cucumbers in tomato filling... Such a blank turns out to be very beautiful - bright, rich colors will remind you of warm summer days. cold winter and will delight you with richness and cheerfulness. As for the taste of these cucumbers in tomato sauce for the winter, I am sure it will also make the most pleasant impression on you. Pickled cucumber recipe with tomato paste, You can look.

Korean cucumbers for the winter

If you are looking for interesting and unusual preparations for the winter from cucumbers, be sure to take a closer look at the recipe for Korean cucumbers. You can familiarize yourself with the recipe for Korean cucumbers for the winter .

Delicious family-style pickled cucumbers

How to make delicious family-style pickled cucumbers, look.

Pickled cucumbers: my grandmother's recipe (cold method)

Classic cucumber preparations for the winter are always on my preservation list. And pickles come first. How to prepare pickles in a cold way (my grandmother's recipe with step by step photos), I wrote .

If you are looking for interesting recipe cucumber salad for the winter in jars, be sure to pay attention to this preservation. Garlic and pepper give a special piquancy to this cucumber salad for winter, it is these spices that make cucumbers so delicious!

I also like in this recipe that this is a cucumber salad for the winter in slices, and not in slices, for example. With such a large cut, cucumbers have a brighter, richer taste and look very appetizing. How to make a cucumber salad for the winter "Piquant", you can look.

This recipe for cucumbers without long sterilization, you just need to sterilize and prepare the jars in advance. The output is delicious, piquant, crispy cucumbers with the aroma of summer herbs, garlic, and spices. …

This recipe for pickled cucumbers with citric acid was shared with me by one mom on the playground. We talked about baby food, and she said that especially for the child, she canned cucumbers with citric acid without vinegar. Recipe .

Cucumbers in adjika for the winter

Incredible, tasty, spicy, colorful ... you can pick up epithets for this cucumber salad for a long time. Cucumbers in adjika are crispy, and even in delicious sauce- with potatoes in winter, or with meat dishes flies away at once. Recipe .

Harvesting cucumbers for the winter begins at the end of June and lasts until the end of August, and recipes for cucumbers for the winter amaze with their variety of methods and types of harvesting. But in my personal canning practice, I prefer to use proven cucumber preparations, which I at least tried earlier, or I make recipes for winter preparations from cucumbers myself. Preparations for the winter from cucumbers

4.8 (95.17%) 29 votes

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. Consider the cooking tricks of this dish in more detail.

How to choose cucumbers for seaming?

The fruit should be fresh, strong and juicy. Lethargic 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. V classic version vegetables are considered ideal for consumption in winter, ranging in size from 7 to 12 centimeters.

Getting started salting, you need to decide on the container for storing the product. If you plan a salting option without twisting, you will have to stock up 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- 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):

  1. Cherry leaves - 5 pieces.
  2. Dill umbrella - 2 pieces.
  3. Garlic - 4 large cloves.
  4. Horseradish leaf - 1 piece.
  5. 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. Enough to process 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 can. 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. Twist the cans, leave in a dark place, wait complete cooling... 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:

  1. Brine - 2 tablespoons of table salt per liter of clean water.
  2. Cherry leaves - 2 pieces per liter.
  3. Dill umbrella - 1 piece per liter.
  4. Celery stalk - 1 piece per liter.
  5. Thyme greens, tarragon - a couple of twigs per liter.
  6. 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 up 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. Withstand 10-15 minutes hot brine 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 delicate taste and a 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.

Pickled cucumbers with currant, cherry and horseradish leaves.

Ingredients:

  • 1.8-2.2 kg of cucumbers
  • 50 g garlic
  • black currant, cherry and horseradish leaves
  • 6-7 peas of black pepper
  • Dill seeds

For the marinade:

  • 60 g salt
  • 100 g sugar
  • 70 ml 9% vinegar

Cooking method:

The recipe is for a 3 liter can. Pre-soak the cucumbers for 2 hours. Put the scalded leaves of currant, cherry and horseradish on the bottom of the jar. Arrange cucumbers tightly, add peeled garlic and spices. Pour boiling water over, cover and leave to cool. Drain the water, add salt and sugar to it, bring to a boil, pour in vinegar. Immediately pour the hot marinade into the jar and roll up the lid.

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Pickled cucumbers prepared according to this recipe must be wrapped until they cool completely.

Cucumbers in grape leaves.

Ingredients:

  • 1.5-1.8 kg of cucumbers
  • grape leaves

For the marinade:

  • 1 liter of water
  • 300 ml apple juice
  • 50 g sugar
  • 50 g salt

Cooking method:

To deliciously pickle cucumbers using this recipe, you need to scald the vegetables with boiling water and immediately immerse them in cold water. Scald the grape leaves. Wrap each cucumber in grape leaf and put in a sterilized jar. Bring water with juice, salt and sugar to a boil. Pour boiling marinade into a jar, leave for 15-20 minutes. Then drain the marinade, bring to a boil again, pour into the jar and roll up immediately.

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Allow to cool and store.

Ingredients:

  • 1.8-2 kg of small cucumbers
  • 4-5 sprigs of dill
  • parsley
  • green basil
  • celery
  • 1 sprig of mint
  • 2 horseradish leaves
  • 6-8 cherry and oak leaves

For brine:

  • 1 liter of water
  • 50 g salt

Cooking method:

Pre-soak the cucumbers for 2 hours. Divide the spicy herbs into 3 parts. Put 13 herbs on the bottom of dry sterilized jars. Fill the jars with cucumbers to half, add 13 more herbs and put the cucumbers again. Cover with the remaining herbs. Pour boiling water over cucumber jars and leave for 10 minutes. Then drain the water, bring to a boil and pour back into the jars. Add salt to the water for the third time. Pour the brine into jars, roll up, turn over and let cool.

Ingredients:

  • 1.2-1.4 kg of small cucumbers
  • 20 g horseradish root
  • 5-6 peas of black pepper
  • black currant leaves
  • horseradish leaves
  • Dill seeds

For the marinade:

  • 1-1.2 kg of large cucumbers
  • 50 g garlic
  • 50 g salt
  • 20 g sugar
  • 45 ml 9% vinegar

Cooking method:

To pickle cucumbers at home in this way, large cucumbers and the garlic needs to be grated or chopped in a blender. Add salt, sugar, vinegar and leave for 30-40 minutes to let the juice out. Put currant and horseradish leaves, grated horseradish root, dill seeds and peppercorns on the bottom of sterilized jars. Lay out small cucumbers. Pour over with cucumber mass so that there are no voids left.

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Sterilize 1 liter jars for 12-15 minutes. Roll up, turn over and wrap until cool.

Ingredients:

  • 2 kg of cucumbers
  • 50-60 g horseradish root
  • 10 g chili peppers
  • horseradish leaves

For brine:

  • 1.4-1.5 l of water
  • 60 g salt
  • 30 g sugar
  • a pinch of dill seeds

Cooking method:

This recipe for winter pickled cucumbers is for 3 1L cans (or 1 3L can). Pre-soak the cucumbers for 2 hours. Cut the horseradish root into thin strips, chili into rings. Put horseradish leaves on the bottom of the prepared jars. Top with cucumbers, shifting chopped horseradish and chili. Pour boiling water over the jars to the very top, leave for 15 minutes. Drain the water, bring to a boil and pour back into the jars for 15 minutes. Add dill seeds, salt and sugar to the water drained from the cucumbers, bring to a boil and heat for 1 minute. Pour the brine into jars, roll up, turn over and let cool.

Ingredients:

  • 2 kg of cucumbers
  • 2-3 umbrellas of dill
  • 1 horseradish leaf
  • 5-6 black currant leaves
  • 7-8 cherry leaves
  • 20 g garlic
  • 5 g mustard powder

For brine:

  • 1 liter of water
  • 100 g salt

Cooking method:

Wash cucumbers and leaves thoroughly. Put leaves, dill and garlic at the bottom of a clean jar. Top with cucumbers tightly. Dissolve the salt in warm water... Pour the brine into the jar, sprinkle mustard powder... Cover the jar with a lid, put on a tray or plate, leave at room temperature for 4-5 days. During this time, a slight bloom will appear on the cucumbers. Drain the liquid from the cucumbers. Cover with cold water and drain again to remove all plaque. Pour cold water over the cucumbers again so that it splashes out a little (there should be no air bubbles in the jar). There is no need to add any more salt. Roll up the jar and store in a cool place. Check periodically that the covers are not swollen.

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Home pickled cucumbers will be ready in a month.

Cucumbers with carrots are sweet.

Ingredients:

  • 1.5-1.8 kg of cucumbers
  • 100 g carrots
  • 20 g hot pepper
  • dill umbrellas
  • Bay leaf
  • black pepper

For the marinade:

  • 1 liter of water
  • 50 g salt
  • 150 g sugar
  • 150 ml 9% vinegar

Cooking method:

Pre-soak the cucumbers for 2 hours. Cut the carrots and hot peppers into slices and place them on the bottom of the prepared jars. Top with cucumbers and spices. For the marinade, bring water with salt and sugar to a boil, remove from heat and add vinegar. Pour hot marinade into jars. Sterilize jars with a volume of 1 liter for 10 minutes, 2 liters - 15 minutes, 3 liters - 25 minutes.

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Pickled cucumbers with vinegar, roll up in jars, turn over, let cool and put away for storage.

Pickled cucumbers in cucumber juice.

Ingredients:

  • 1.2-1.5 kg of small cucumbers
  • 20 g garlic
  • 20-25 g horseradish root
  • 1 horseradish leaf

For the marinade:

  • 1 liter cucumber juice
  • 30 g salt
  • 20 ml 9% vinegar

Cooking method:

To prepare cucumbers pickled with vinegar according to this recipe, put horseradish leaf, garlic and horseradish root, cut into circles, on the bottom of sterilized jars. Fill the jar tightly with cucumbers. Pour boiling water over, leave for 10 minutes, then drain the water. Bring the cucumber juice and salt to a boil, remove from heat and pour in the vinegar. Pour cucumber jars with hot marinade, roll up, turn over and leave to cool.

Ingredients:

  • 600-650 g cucumbers
  • 30 g onions
  • 10 g garlic
  • 15-20 g dill and parsley
  • 3-4 peas of pepper
  • 2 carnation buds
  • 1 bay leaf

For the marinade:

  • 1 liter of water
  • 75 g sugar
  • 45 g salt
  • 50 ml 9% vinegar

Cooking method:

The amount of ingredients for this recipe for pickled cucumbers with vinegar for the winter is calculated for a 1 liter can. Pre-soak the cucumbers for 2 hours. Then put them in a jar, shifting with chopped onions, garlic and herbs, add spices. For the marinade, bring water, salt and sugar to a boil. Pour vinegar into a jar, pour hot marinade. To cover with a lid. Sterilize for 8-9 minutes.

Ingredients:

  • 600-650 g cucumbers
  • 20-30 g onions
  • 10 g garlic
  • 15-20 g greens (dill, tarragon, basil)
  • 1 horseradish leaf
  • 1 bay leaf
  • 2-3 black peppercorns
  • 15 ml 9% vinegar

For brine:

  • 1 liter of water
  • 60 g salt
  • 25 g sugar

Cooking method:

The recipe is for a 1 liter can. Pour vinegar into the bottom of the jar, put onion, garlic, herbs and spices cut into rings. Fill the jar with cucumbers. Bring water with salt and sugar to a boil. Pour cucumbers over with boiling brine. Cover the jar with a lid, sterilize for 7-8 minutes. Then roll up the jars of pickled cucumbers in vinegar, turn over and let cool.

Sorrel pickled cucumbers.

Ingredients:

  • 1.5 kg of cucumbers
  • 15 g garlic
  • 2 dill umbrellas

For the marinade:

  • 800 ml water
  • 400 g sorrel leaves
  • 50 g salt
  • 30 g sugar

Cooking method:

For this recipe for delicious pickled cucumbers, they must first be soaked for 2 hours. Then put them in jars, shifting them with garlic, dill and currant and cherry leaves. Pour boiling water over, leave for 15 minutes, drain. For the marinade, chop the sorrel very finely, add water, bring to a boil. Add salt and sugar. Pour the boiling mixture into jars, roll up, turn over and let cool. These homemade pickled cucumbers turn out to be very tasty and aromatic.

Cucumbers as barrels.

Ingredients:

  • 2 kg of cucumbers
  • 20 g garlic
  • 10-15 g horseradish root
  • 2 umbrellas of dill, horseradish and black currant leaves
  • 5 g oak bark
  • peppercorns

For brine:

  • 1 liter of water
  • 60 g salt

Cooking method:

To pickle cucumbers as indicated in this recipe, they must first be soaked for several hours. At the bottom of the jars scalded with boiling water, put black currant leaves, chopped horseradish root, garlic, dill umbrellas, oak bark, pepper. Fill the jar with cucumbers, cover with a sheet of horseradish. For the brine, bring water and salt to a boil, cool. Pour cold brine into jars, cover them with gauze and place on a tray. Leave to ferment for 2-3 days at room temperature. During this time, the cucumbers will change color and acquire a characteristic taste. Drain the pickle from the cucumbers into separate container... Pour boiling water over jars of cucumbers, leave for 2-3 minutes and repeat the procedure. Bring the drained brine to a boil, pour into jars, roll up, turn over and let cool.

Look at the photos of pickled cucumbers according to the recipes that are presented on this page:






Ingredients:

  • 600 g cucumbers
  • 1 umbrella of dill
  • 15 g garlic
  • 5 g mustard seeds
  • 50 ml vinegar
  • 15 g salt
  • 20 g sugar

Cooking method:

The ingredients for this pickle recipe are for a 1L can. Pre-soak cucumbers for 2 hours. Pour vinegar, dill and garlic into the bottom of a sterilized jar. Fill the jar with cucumbers, add mustard, salt and sugar. Pour boiling water over the jar, sterilize for 5-7 minutes.

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Then roll up, turn over and let cool.

Ingredients:

  • 1.5-1.7 kg of cucumbers
  • 30 g garlic
  • horseradish leaves, cherries, black currants
  • 5-6 peas of allspice
  • dill umbrella

For the marinade:

  • 1 liter of water
  • 200 ml 9% vinegar
  • 30 g salt
  • 80 g sugar

Cooking method:

To prepare pickled cucumbers for the winter according to this recipe, they need to be put in jars, shifting with horseradish, cherry and black currant leaves, add garlic and spices. Pour boiling water over, leave for 10 minutes, then drain the water. For the marinade, bring water, salt and sugar to a boil. Remove from heat, pour in vinegar. Pour hot marinade over the jars, roll up immediately, turn over and let cool.

The video "Pickled cucumbers for the winter" demonstrates the simplest recipes:

Cucumbers marinated with red currant juice.

Ingredients:

  • 1.2-1.4 kg of cucumbers
  • 5 black currant and cherry leaves
  • 15 g garlic
  • 20 g horseradish root
  • 6-8 allspice peas

For the marinade:

  • 700 ml water
  • 500 g red currant
  • 50 g salt
  • 50 g sugar

Cooking method:

Before tasty pickling cucumbers, they must first be soaked for 3-4 hours. Then put them tightly in jars, shifting with leaves, chopped garlic and horseradish root, add peppercorns. Pour in boiling water and leave to cool. Then drain the water. For the marinade, pour 350 ml of water into the currants, bring to a boil. Rub the whole mass through a sieve, add the remaining water, bring to a boil. Add salt and sugar. Pour boiling marinade over the cucumbers.

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Roll up, turn over and let cool.

Canned cucumbers with apples.

Ingredients:

  • 1.5-1.8 kg of cucumbers
  • 400-500 g sour apples

For brine:

  • 1 liter of water
  • 50 g salt
  • 50 g sugar

Cooking method:

Pre-soak the cucumbers for 3-4 hours. Without peeling the apples, cut into slices and cut out the seeds. Put half of the currant and cherry leaves on the bottom of the jars. Top with apples and cucumbers, cover with the remaining leaves. Pour boiling water for 3-5 minutes, then drain the water and repeat the filling. For a brine of delicious pickled cucumbers for the winter, according to this recipe, you need to bring water with salt and sugar to a boil. Pour boiling brine into jars, roll up, turn over and let cool.

Ingredients:

  • 1.8-2 kg fresh cucumbers
  • 5-6 peas of black pepper
  • dill umbrellas

For the marinade:

  • 1 liter of water
  • 200 g chili ketchup
  • 200 ml 9% vinegar
  • 200 g sugar
  • 60 g salt

Cooking method:

To marinate cucumbers for the winter in jars as indicated in this recipe, they must first be soaked for 3-4 hours. Put 2-3 black peppercorns and an umbrella of dill on the bottom of sterilized liter jars. Fill the jars with cucumbers. For the marinade, combine water with ketchup, sugar and salt, bring to a boil. Simmer until sugar and salt are dissolved. Then pour in vinegar and remove from heat. Pour the cucumbers with flammable marinade. Cover the jars with lids, sterilize for 15 minutes. Then roll up, turn over and let them cool.

Pickled gherkins "Spicy".

Ingredients:

  • 2 kg gherkins
  • 5-10 g fresh hot pepper
  • 10-15 carnation buds
  • 6 bay leaves
  • 5 g ground cinnamon
  • 6-8 peas of black and allspice

For the marinade:

  • 1 liter of water
  • 40 g salt
  • 75 g sugar
  • 100 ml 9% vinegar

Cooking method:

To prepare pickled cucumbers according to this recipe, gherkins, hot peppers and spices cut into rings must be placed in sterilized jars. Pour boiling water over for 20 minutes. Drain the water, measure its volume and use to prepare the marinade. Add salt, sugar to the water, bring to a boil, pour in vinegar and remove from heat.

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Pour boiling marinade into jars, roll up immediately, turn over and leave to cool.

Pickled cucumbers in Bulgarian style.

Ingredients:

  • 2-1.2 kg of small cucumbers
  • 50 g onions
  • 15 g garlic
  • 1 small horseradish leaf
  • 2-3 bay leaves
  • 3-4 peas of allspice and black pepper

For the marinade:

  • 1 liter of water
  • 65 g sugar
  • 40 g salt
  • 120 ml 9% vinegar

Cooking method:

Before pickling cucumbers, they must first be soaked for 3-4 hours. Then put in jars, shifting with chopped onions and garlic, add spices, cover with a small sheet of horseradish. Pour in boiling water, leave for 15 minutes. Drain the water and use to prepare the marinade. Add salt, sugar to it, bring to a boil. Pour in vinegar and remove from heat. Pour hot marinade over the jars, roll up immediately, turn over and let cool.

Ingredients:

  • 500-600 g of small cucumbers
  • 70 g carrots
  • 50 g onions
  • 10-15 g horseradish root
  • 10-15 g dill greens
  • 75 ml 9% vinegar
  • 20 g salt
  • 75 g sugar
  • 1 bay leaf
  • 3-5 g mustard seeds
  • 2-3 peas of black and allspice

Cooking method:

The recipe is for a 1 liter can. Before preparing pickled cucumbers for the winter, they must first be soaked for 3-4 hours. Cut the carrots and horseradish root into slices, the onion into half rings, chop the dill. Put cucumbers tightly in a jar, sprinkle with vegetables and herbs, add spices. Add salt, sugar and vinegar. Pour boiling water over a jar of cucumbers, sterilize for 10-1 5 minutes.

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Then roll up, turn over and let cool.

Pickled gherkins with tarragon.

Ingredients:

  • 1 kg gherkins
  • 20 g garlic
  • tarragon leaves
  • 5-6 peas of black pepper

For the marinade:

  • 1 liter of water
  • 60 g salt
  • 20 g sugar
  • 40 ml 9% vinegar

Cooking method:

For the preparation of pickled cucumbers on this simple recipe they need to be tightly packed in jars, add chopped garlic, tarragon and peppercorns. Pour boiling water over, leave for 20-30 minutes. Drain the water and use to prepare the marinade. Add salt and sugar to the water, bring to a boil, pour in vinegar and remove from heat. Immediately pour the marinade into jars, roll up, turn over and leave to cool.

Cucumbers in apple juice.

Ingredients:

  • 1.5-2 kg of cucumbers
  • 1 umbrella of dill
  • 5-6 black currant leaves
  • sprig of tarragon

For the marinade:

  • 1 liter apple juice
  • 30 g salt
  • 40-50 g sugar
  • 10 ml 9% vinegar

Cooking method:

To prepare pickled cucumbers with vinegar for the winter according to this recipe, they must first be soaked for 2 hours. Then put in a sterilized jar, add black currant leaves, dill and tarragon. Pour boiling water over, leave for 10-15 minutes, then drain the water. Apple juice bring to a boil, add salt and sugar, boil for 2-3 minutes. Pour in vinegar and remove from heat. Pour the boiling marinade over the cucumbers, roll up, turn over and let cool.

Ingredients:

  • 1.4-1.5 kg of small cucumbers
  • 2 dill umbrellas
  • 10-15 g garlic
  • 5 g oak bark

For the marinade:

  • 1 liter of water
  • 50 g sugar
  • 40 g salt
  • 100 ml 9% vinegar
  • 5 g mustard seeds
  • 5-6 peas of black pepper

Cooking method:

To pickle cucumbers with vinegar for the winter according to this recipe, they must first be soaked for 3-4 hours. Put garlic and chopped oak bark at the bottom of the prepared jars. Fill the jars tightly with cucumbers, top with dill. Bring the water for the marinade to a boil, add salt, sugar and spices, boil for 1 minute. Pour in vinegar and remove from heat. Pour hot marinade over the cucumbers. Sterilize 1 liter jars for 10-12 minutes, 2 liters for 15-17 minutes. Then roll up, turn over and let cool.

Ingredients:

  • 1.4-1.5 kg of cucumbers
  • 15-20 g garlic
  • 2 bay leaves
  • 4 sprigs of parsley

For the marinade:

  • 1 liter of water
  • 60 g salt
  • 100 g sugar
  • 100 ml 9% vinegar
  • 3-4 peas of allspice
  • 5 g coriander seeds

Cooking method:

Before pickling cucumbers for the winter, they must first be soaked for 3-4 hours. Then put them in jars, shifting them with garlic, parsley and bay leaves. For the marinade, bring water with salt, sugar and spices to a boil, remove from heat and pour in vinegar. Pour the marinade over the cucumbers. Sterilize 1 liter jars for 7-10 minutes, roll up immediately, turn over and allow to cool.

Ingredients:

  • 1 kg of cucumbers
  • 300 g onions
  • 50 g carrots
  • 6-7 peas of black pepper
  • 4-5 sprigs of dill

For the marinade:

  • 1 liter of water
  • 100 ml 9% vinegar
  • 100 g sugar
  • 50 g salt

Cooking method:

Cut cucumbers, onions and carrots into slices, put in sterilized jars, transferring herbs, add peppercorns. For the marinade, bring water with salt and sugar to a boil, pour in vinegar and remove from heat. Pour the vegetables with boiling marinade. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 20 minutes.

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Then roll up, turn over and wrap until it cools.

Cucumbers in tomato juice.

Ingredients:

  • 1.5 kg of cucumbers
  • 20 g garlic
  • 10 g horseradish root
  • 3 bay leaves
  • 5-6 peas of black pepper
  • dill umbrella

To fill:

  • 1 liter tomato juice
  • 45 g salt

Cooking method:

To prepare pickled cucumbers as indicated in this recipe, they must first be soaked for 3-4 hours. Put garlic, horseradish sliced ​​into slices, bay leaves, peppercorns and dill at the bottom of sterilized jars. Then lay out the cucumbers. V tomato juice add salt, bring to a boil. Pour boiling juice into jars and sterilize: 1 liter jars for 10 minutes, 2 liters - 15-17 minutes, 3 liters - 23-25 ​​minutes. Roll up, turn over and let cool.

Cucumbers in wedges, canned with dry mustard.

Ingredients:

  • 2 kg of cucumbers
  • 100 g garlic
  • 50 g parsley
  • 50 g salt
  • 100 g sugar
  • 100 ml vegetable oil
  • 100 ml 9% vinegar
  • 10 g mustard powder
  • 3-5 g ground black pepper

Cooking method:

Before pickling cucumbers in jars according to this recipe, small vegetables need to be cut lengthwise into 4 parts, large ones into 8 parts. Pass the garlic through a press, finely chop the greens. Mix all the ingredients and leave to marinate for 6-8 hours. Then put in jars along with the resulting marinade. Sterilize 0.5 l cans for 10-1 2 minutes, 1 l for 15-20 minutes. Then roll up, turn over and wrap until it cools.

Ingredients:

  • 2 kg of cucumbers
  • 80-100 g garlic
  • 60 g dill herbs
  • 30 g ready-made mustard (sauce)
  • 100 ml vegetable oil
  • 100 ml 9% vinegar
  • 100 g sugar
  • 50 g salt
  • 3-5 g ground black pepper

Cooking method:

To pickle cucumbers for the winter in jars as indicated in this recipe, small vegetables need to be cut lengthwise into 4 parts, large ones - into 8 parts. Add mustard, ground pepper, sugar, salt, vinegar, chopped herbs and garlic passed through a press to the cucumbers. Leave for 6-8 hours. Then put the cucumbers with the resulting marinade in prepared jars and sterilize 0 5l jars - 10-12 minutes, 1 liter - 15-20 minutes. Roll up the cans, turn them over and wrap them until they cool.

As practice shows, pickling cucumbers for the winter can also be done with other vegetables.

Ingredients:

  • 1 kg of cucumbers
  • 500 g squash
  • 20 g garlic
  • 10g fresh hot pepper
  • 2-3 sprigs of parsley, celery, dill
  • black currant and cherry leaves

For brine:

  • 1 liter of water
  • 60 g salt

Cooking method:

Cut the squash into 4 parts. Put cucumbers and squash in jars, shifting with cloves of garlic, rings of hot pepper, leaves and herbs, pour boiling brine. Leave at room temperature for 3-4 days. At this time, the brine can be poured out of the jars, so it is best to place them on a tray. Then drain the brine into a separate container. Pour boiling water into the jars, leave for 15 minutes, drain the cooled water. Repeat the procedure one more time. Filter the brine and bring to a boil. Pour brine over the vegetables. Roll up the jars and wrap them until they cool.

Cucumbers "Emerald".

Ingredients:

  • 2 kg of cucumbers
  • garlic
  • spicy herbs and spices to taste

For the marinade:

  • 1.5 l of water
  • 50 g salt
  • 75 g sugar
  • 10 g citric acid
  • 50 ml vodka

Cooking method:

To prepare cucumbers pickled with vodka for the winter, they need to be doused with boiling water and immediately immersed in very cold water. Put tightly in a 3 liter jar, shifting with herbs and garlic, add spices. For the marinade, dissolve salt, sugar and citric acid... Pour boiling marinade over cucumbers, leave for 5 minutes. Drain the liquid, bring to a boil and pour back into the jar for 5 minutes. Drain, bring to a boil. Pour the boiling solution into a jar, add vodka and roll up. Cucumbers marinated with vodka can be consumed after a couple of weeks.

Canned cucumbers in the microwave oven.

Ingredients:

  • 1.2-1.5 kg of cucumbers
  • 2 dill umbrellas
  • 20 g horseradish root
  • 20 g garlic
  • 30 ml vodka
  • 6 peas each allspice and black pepper

For brine:

  • 1 liter of water
  • 30 g salt
  • 10 g sugar

Cooking method:

The recipe for these pickled cucumbers with the addition of vodka is designed for 2 1 liter cans. Pre-soak the cucumbers for 2 hours. Put dill, pieces of horseradish root, peppercorns, peeled garlic on the bottom of the sterilized cans. Arrange the cucumbers tightly. For brine, bring water to a boil, remove from heat, dissolve salt and sugar in it. Pour into the jars, not topping up to the edge of 2 cm. Put the jars in the microwave oven for 3-5 minutes at maximum power. The brine in the jars should boil, the exact time depends on the power of the microwave oven. As soon as the liquid boils, remove the cans, pour 15 ml of vodka into each.

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Roll up immediately, turn over and allow to cool.

Ingredients:

  • 2 kg of cucumbers
  • 40 g garlic
  • 20 g horseradish root
  • 4-5 black currant leaves
  • 1 horseradish leaf
  • 2 dill umbrellas
  • 2 bay leaves
  • 6-7 peas of black pepper

For the marinade:

  • 1 liter of water
  • 50 g salt
  • 25 g sugar
  • 5 g citric acid

Cooking method:

To marinate cucumbers for the winter with citric acid, they must first be soaked for 3-4 hours. Then put in sterilized jars, shifting with garlic cloves, horseradish root pieces, leaves and dill, add spices. Combine all marinade ingredients and bring to a boil. Pour jars of cucumbers with boiling marinade and sterilize: 1 liter - 15 minutes, 2 liters - 25 minutes, 3 liters - 35 minutes. Pickled cucumbers with citric acid for the winter, roll up, turn over and let cool.

Canned cucumbers with citric acid without sterilization.

Ingredients:

  • 2 kg of cucumbers
  • 30 g garlic
  • 20 g horseradish root
  • dill umbrellas
  • hot pepper to taste

For the marinade:

  • 1 liter of water
  • 50 g salt
  • 5-10 g sugar
  • 5 g citric acid

Cooking method:

Before pickling cucumbers in jars, they must first be soaked for 3-4 hours. Put garlic, hot pepper rings and pieces of horseradish root on the bottom of liter jars. Fill the jars with cucumbers, put on the dill umbrella on top. Put the cans on a tray and pour boiling water over so that it splashes out a little. Leave on for 5 minutes. Drain the water, measure its volume and use to prepare the marinade. Pour salt, sugar, citric acid into it and bring to a boil. Pour boiling marinade into jars, roll up, turn over. Cucumbers marinated with citric acid should be allowed to cool.

Canned cucumbers with lemon.

Ingredients:

  • 2 kg of cucumbers
  • 12 lemons
  • 3-4 bay leaves
  • 2-4 peas of black and allspice

For the marinade:

  • 1 liter of water
  • 40 g salt
  • 150 g sugar
  • 5 g citric acid

Cooking method:

For this recipe for pickled cucumbers with citric acid, pour boiling water over the lemon and cut into slices. Place the cucumbers in sterilized jars, add bay leaves, pepper and lemon (1 circle per 1 liter jar). Pour boiling water over the cucumbers for 20 minutes. Then drain the water and use to prepare the marinade. Add salt, sugar, citric acid to it, bring to a boil. Pour boiling marinade into jars, roll up, turn over and wrap until cool.

The best pickled cucumber recipes are presented in this video: