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An easy way to pickle cucumbers. Preparations for the winter from cucumbers: "Golden recipes

You can prepare cucumbers for the winter different ways... Take a look at the selection of recipes, take notes and try to close the jar or another in a new way.

In winter, delicious cucumbers will remind you of summer and decorate the table.

1. Cucumbers, like store-bought

Products:

for 1 liter of water:

1. Salt - 1.5 tbsp. spoons
2. Sugar - 3 tbsp. spoons
3. Vinegar 9% - 10 tbsp. spoons

How to cook cucumbers like store-bought ones:

We take a 3-liter jar.

1. Bay leaves, allspice, cloves, onion(in rings), place the dill on the bottom of the jar, then cucumbers.

2. Pour boiling water over prepared cucumbers in jars, cool until warm, drain, add sugar and salt per 1 liter of water, boil again, pour cucumbers and roll up.

Add the vinegar to the jar before pouring it again!

2. Crispy cucumbers

Products:

1. Carrots - 1 pc.
2. Onions - 2 pcs.
3. Garlic - 1 head
4. Horseradish, currants, cherries, bay leaves - 1 leaf each
5. Umbrella of dill
6. Black peppercorns
7. Salt - 5 tsp
8. Sugar - 10 tsp
9. Vinegar 9% - 100 gr.

How to make crispy cucumbers:

1. Put on the bottom of a 3-liter jar carrots cut into 4 parts and all of the above ingredients.

2. Arrange the cucumbers, pour hot boiled water for 15 min. Drain the water. Add salt, sugar, table vinegar to it.

3. Boil water with spices again and pour into the jar. Roll up.

3. Mild lightly salted cucumbers

It's delicious lightly salted cucumbers... Ideal for those who, for various reasons, cannot eat spicy foods.

Products:

For a 3 liter jar:

1. Water - 1.5 liters
2. Salt - 2 tbsp. spoons
3. Sugar - 3 tbsp. spoons

How to cook mild cucumbers:

1. Wash the cucumbers and cover with clean water for 3 hours, changing the water.

2. Put in a jar: - dill umbrellas, horseradish leaves, 5 currant leaves - 4 cloves of garlic -10 black peppercorns - 4 cloves - cinnamon - tarragon

3. Place cucumbers in jars vertically, pour hot brine over for 3 minutes.

Then drain the brine, boil again and pour in for the last time, adding to the jar: - 1 tablespoon of vinegar

4. Roll up. Turn upside down and leave under a warm blanket until cool. Even in the spring, opening the jar, the cucumbers seem to be lightly salted.
4. Country salting

A very simple way of pickling cucumbers, but very tasty, the cucumbers are crispy.

How to cook summer salted cucumbers:

Put in clean sterilized jars (3 l.): - horseradish leaves - cherries - black currants - dill sprigs - 5 cloves of garlic each.

1. Pour into each jar about: - 100 grams of salt and sugar (4 tablespoons of sugar and 10 teaspoons of salt).

2. Fill the jars with cucumbers and pour over cold water... Close them with plastic lids, put them in a dark, cold place (like a cellar).

Cucumbers will be ready in 3 months, but stand until spring.

5. Drunk cucumbers

How to cook drunk cucumbers:

1. At the bottom of the jar (3 l.) Put: - horseradish root - dill - garlic - currant leaves

2. Then place the cucumbers tightly and pour the marinade over 1.5 liters. water: - 3 tbsp. salt without a slide - 2 tablespoons sugar - 1 tsp vinegar essence - 2 tablespoons vodka.

Sterilize 15 minutes.

6. Cucumbers in tomato sauce

Products:

1. Cucumbers - 5 kg.
2. Tomatoes - 2 kg.
3. Garlic - 250 gr.
4. Vegetable oil - 250 gr.
5. Granulated sugar - 250 gr.
6. Salt - 3 tbsp. spoons
7. Vinegar 70% - 2 tbsp. spoons

How to cook cucumbers in tomato sauce:

1.Mince the tomatoes, add vegetable oil, granulated sugar, salt, bring it all to a boil and cook for 10 minutes.

2. Then gradually add the cucumbers cut into rings. After boiling, cook for 20 minutes, then add garlic and vinegar, mix everything and put in sterilized jars, seal.

It takes a long time to cut, but you get a lot of cans of 10 cans of 650 gr.

7. Pickled cucumbers

Products:

for 2 liters of water:

1. Salt - 2 tbsp. heaped spoons
2. Sugar - 6 tbsp. heaped spoons
3. Pepper peas - 5-7 pcs.
4. Bay leaves - 5-7 pcs.

How to cook pickled cucumbers:

1. To prepare the brine, combine all the ingredients, boil for 3 minutes, then cool, add - 2 tbsp. 70% vinegar

2. Cucumbers (how many will be included) put in jars and pour brine. Then sterilize them for 5 minutes and roll up.

8 lightly salted cucumbers

Products:

1. Dill, horseradish, currant leaves
2. Garlic
3. Pepper peas - 4-5 pcs.
4. Cloves - 2-3 pcs.
5. Bird cherry leaf
6. Salt - 1 tbsp. a spoon with a slide
7. Sugar - 1.5 tbsp. flat spoons
8. Aspirin - 2 tablets
9. Vinegar essence 70% - 1 tsp

How to cook lightly salted cucumbers:

1. Put the cucumbers in a 3-liter sterilized jar, adding all the spices, salt, sugar, aspirin and vinegar. Then you need to pour boiling water over everything and roll up the lids.

Super Chef wishes you bon appetit!

Rolling pickled cucumbers into liter cans- in my opinion, the best option. This volume is very convenient for consumption. Once opened, a liter jar can be used quickly, we can be sure that we will master its contents. It is convenient to store an open jar in the refrigerator, it does not take up much space there. Depending on how tightly we packed the fruits, the jar can contain from 500 to 700 grams of cucumbers. For a liter jar, of course, it is best to use small cucumbers.

The amount of spices for rolling pickled cucumbers into liter jars for the winter can be increased or decreased to your taste; cloves and coriander are optional components in this recipe. But for the marinade, the ingredients must be taken exactly.

To refresh the cucumbers, soak them for a while in cold water, especially if the fruits were not harvested right before processing.

Put peppercorns, bay leaves, coriander, cloves, allspice and garlic on the bottom of cleanly washed and sterilized jars. Let's fill the jars with fruits.

I put dry dill inflorescences on top, although this is not important.

For the marinade, we need sugar, salt, vinegar and water. A liter jar contains approximately 0.5 liters of water. We need 2 tablespoons of sugar, one salt and four vinegar. Boil the marinade.

Pour the hot marinade into jars immediately.

Now we need to sterilize the jars of cucumbers in a water bath. We put cans in a saucepan with warm water on a stand, bring to a boil and sterilize at a low boil until the cucumbers turn olive green. This will happen pretty quickly.

After that, we take out the jars of cucumbers, tighten the lids and turn the jars.

That's all. Cucumbers in liter jars are ready for the winter. You can store them in normal room conditions.

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 on the bottom (two or three leaves each), add dill and sprinkle with spices intended for canning (a handful). It can be coriander, mustard, or any other flavoring that suits the taste. Put vegetables in the 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.

The 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 the vegetables vertically in the 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 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 out of the reach of 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 in the same place. 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 becomes cloudy. When it becomes cloudy, drain and boil. After allowing the water to cool slightly, and again pour the cucumbers 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.

Cooked by this recipe cucumbers retain their firmness and crunchiness, do not grow moldy.

Pickled cucumbers in jars "Czech style"

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

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

Grate the carrots and cut 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. Put the cucumbers, also cut into slices, with the tomatoes and leave on the fire for another 30 minutes. Sprinkle with sugar and salt 5 minutes before the final readiness, 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 sheet. 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 are 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 for an hour with water, cut off the ends from the thicker side. Place the vegetables in a container 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. Next - pour water into separate container(it turns out a liter), sprinkle with salt and sugar, and then put on fire until boiling. Pour the jars with brine, add a little to each citric acid... 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.

Crispy cucumbers - pickled, lightly salted - are always welcome guests on the table. In winter, they help us replenish our vitamin supply.

Without them, it is difficult to imagine a real holiday with traditional drinks that require spicy and savory snacks.

The best recipes canned cucumbers for the winter, as well as recipes for salads with cucumbers with onions and cucumbers with dill.

Cucumbers perfectly complement salads in winter, are combined with main courses and are suitable for making hodgepodge.

Ingredients: cucumbers, water, black peppercorns, fresh green dill, mustard seeds, garlic, bay leaf.

Recipe

Pour cucumbers with water for 2-3 hours. Then wash well and cut off the ends.

Prepare jars and lids: wash with soda, sterilize. At the bottom of the jar, put a few fresh dill twigs, bay leaves, 1-2 cloves of garlic. Put cucumbers tightly in jars, I have 1.5 liters.

Boil water and pour cucumbers in jars for about 3-4 hours (the water in the jars should be warm).

Drain the water into the marinade saucepan. When you drain, be sure to measure the amount of water (I first poured water into a half-liter jar, then into a saucepan).

Sugar 7 tbsp. l., salt 2 tbsp. l., vinegar 9% 150 ml.

Add everything to water and boil the marinade. While the cucumber marinade is being prepared, pour 1 tsp of mustard beans into each jar. and add 5 black peppercorns each.

When the marinade boils, pour jars of cucumbers and roll up the lids. Turn the cans over and leave to cool. You do not need to cover, so the cucumbers will come out crispy.

A proven recipe for cucumbers with bell pepper, dill and garlic. Delicious cucumbers for hot second courses.

Cucumbers - 500-550 g, water - 0.5 l., Bay leaf, garlic - 1 prong, sweet green pepper - ½ part, dill - 3-4 branches, vinegar 9% - 3 tbsp. l.

Marinade per 1 liter of water: sugar 3 tbsp. l., salt 1.5 tbsp. l.

Recipe

Pour cucumbers with water for 2 hours. Wash and cut off the ends.

At the bottom of each jar, put bay leaves, chopped garlic, cut into strips Bell pepper, sprigs of dill.

Put cucumbers tightly into jars, pour vinegar. Boil water in a saucepan, adding sugar and salt.

Carefully pour the marinade into jars with cucumbers, cover with lids and sterilize for 10 minutes (for liter jars, for larger jars, respectively longer).

We take out the cans and roll up the lids. We turn over the jars of cucumbers and wrap them up. Leave it to cool completely. From 2.5 kg. Ogurtsov came out 5 liter jars spicy cucumbers for the winter.

Very tasty canned cucumbers with ketchup, having tried it once, you will always remain a fan of them.

Ketchup gives cucumbers a unique piquancy and preserves the familiar taste of canned cucumbers. To add a bit of spice to the cucumbers, I use chili ketchup.

Ingredients per 1 liter can: cucumbers, bay leaves, garlic, black peppercorns.

Marinade: sugar 200 g, salt 1.5 tbsp. l., vinegar 9% 300 ml., water 1 l., Chili ketchup 300 ml.

Recipe for making cucumbers with ketchup

Pour the cucumbers with cold water for 30 minutes, wash and trim the ends.

At the bottom of the jar, put 5 peppercorns, bay leaf, 2 cloves of garlic. Arrange the cucumbers in jars.

Prepare the cucumber marinade: mix all the ingredients in a saucepan, stir, and bring to a boil.

A marinade made from these ingredients will be enough for 3 liter jars.... Pour the marinade into jars, cover with lids and set to sterilize for 10 minutes (these are liter jars, sterilize longer for large jars).

We roll up the cans with lids, turn over. We leave until complete cooling without covering.

Sharp and delicious salad from cucumbers and carrots with spices for the winter.

Ingredients: cucumbers - 4 kg, carrots - 1 kg, sugar - 1 glass, vinegar 9% - 1 glass, vegetable oil - 1 glass, salt - 100 g, garlic passed through a garlic press - 2 tbsp. l., red ground pepper - 1 tbsp. l.

Attention: when preparing the recipe, a 200 ml glass was used.

Recipe

Wash carrots, peel and grate on a coarse grater, but preferably on a grater for Korean carrots.

Wash the cucumbers in water, cut off the ends. Cut the cucumbers into 4 pieces lengthwise, if the cucumbers are more than 10 cm in length, then cut in half - you get 8 pieces from one.

Prepare the marinade: mix vegetable oil, salt, red pepper, garlic, sugar and vinegar.

Mix the cucumbers and carrots together, add the marinade. Mix everything and leave to infuse for 4 hours.

Arrange the prepared salad in sterilized half-liter jars, cover and sterilize for 10-15 minutes (sterilize large jars for longer).

Half of the ingredients make 6 half-liter cans.

An excellent recipe for cucumber salad for the winter without sterilization.

Ingredients: cucumbers 1.5 kg., onions - 700 g., vinegar 9% 75 ml., vegetable oil - 75 ml., sugar 2 tbsp. l., salt 1.5 tbsp. l., a mixture of peas with peas 10 pieces.

Salad recipe

Wash cucumbers, cut into half rings or cubes. Peel the onion and cut into half rings. Add sugar, salt and pepper. Stir and let it brew for 30 minutes, cucumbers and onions will juice.

Transfer salad to a saucepan and put on fire. Bring to a boil and cook over low heat for 10 minutes, stir constantly.

The salad should not boil, but let it languish. Pour in vegetable oil and vinegar. As soon as it boils, remove from heat.

Expand hot salad on cans and immediately roll up the lids. Turn the jars over and wrap, leaving to cool.

Another option for a salad for the winter of cucumbers with dill.

Ingredients: cucumbers 2 kg., vinegar 9% 150 ml., vegetable oil - 150 ml., sugar 150 g., salt 1 tbsp. l., ground black pepper, green dill 100 g.

Salad recipe

Wash the cucumbers and cut them lengthwise into slices to fit into a half-liter jar.

Mix all the ingredients and add to the chopped cucumbers, mix well. Cover with a lid or towel and leave overnight (10-12 hours).

Arrange the cucumbers tightly in jars, pour over the juice and cover with lids.

Sterilize for 10 minutes, then roll up. Wrap the jars and leave to cool. It turned out 4 half-liter cans of cucumber salad with dill.

Video - Recipe for crispy pickled cucumbers for the winter

I hope that the cucumbers rolled up according to my recipes will bring you the same pleasure in winter as our family.

The vast majority of housewives know how to preserve cucumbers for the winter. Every family has a recipe from a great-grandmother, which is inherited. And each next generation brings something new from itself. But sometimes it happens that the recipe is here, on a piece of paper or in a notebook, and there are no secrets of skill or step-by-step actions. And great-grandmothers too. How do you know what to do right? It's simple. You just need to carefully read and follow the recommendations.

What cucumbers can be canned

You can stuff absolutely any fruit into a jar. But the result can be disastrous. Sour, smelly cucumbers or torn lids are not at all what was intended.

Many people like greens with small pimples. They are so neat, fluffy and look beautiful. In winter, you open a jar, bite off one and ... at least make a face. This is a salad variety. Fruits suitable for conservation are large-bumpy with black thorns.

Another sign: the presence of a color transition from dark green to white or light green. If the cucumber is completely uniform in color, boldly burst it fresh or make spinning salads. The exception is huge cucumbers, the so-called Chinese, but more on that later.

Naturally, the ripeness of the vegetable is also important. Overripe, yellow or brown cucumbers with hard seeds are never canned. They have a hard rind and loose flesh. But they are not thrown away. After removing the skin and rubbing on a coarse grater, you can use the resulting mass for the base of the brine. Cucumbers in own juice are obtained original and fragrant.

Fruits that are too small are also of little use. They have not yet gained the juiciness and aroma inherent in this variety. The exceptions are pickles and gherkins. They need to be preserved literally microscopic.

The standard size of greens is 7-9 cm in length. It is convenient to eat, put in cylinders and looks beautiful on the table.

Preliminary preparation

Someone will say - why cook them? I washed it in the jar! No doubt, you can do that. If you are going to cook anyhow, then there is nothing to break your head. And if you canning cucumbers for the taste and for your loved ones, then be so kind as to work a little. Don't worry, seven pots won't do. It only takes time.

First, the cucumbers are gently washed. The brush is not used. A soft cloth or sponge is ideal. Then they are put in a large bowl and filled with cold water. Purchased for 7-8 hours, you can overnight. From your personal plot for 2-3 hours. Why do they do this? Then, so that the greens absorb as much moisture as possible and during the preservation process there are no voids in the pulp. Then they will remain firm and crispy in the jar for a long time.

Why is there such a time difference? And when you buy cucumbers, do you know how long ago they were picked? No. Or on your site - the bushes are in the water, like in rice paddies? Also no. And the water evaporates from them very quickly. Therefore, we do not spoil the workpieces, we soak them.

If the room is very hot, then at least once we change the water to cold.

Advice. In the water you will pour over the cucumbers, rub a few sprigs of green dill with your fingers. You don't need much. For 10 liters of liquid, 5 pieces are enough. Let them soak in a magical scent.

The right dishes

Traditionally, cucumbers are preserved in three-liter jars or oak barrels. This was accepted by our grandmothers. But then there were many children in families. I took out such a container from the cellar, and it went away at supper. Now there is no such need. A family of three will eat such a tub for a long time. And an open and standing jar is far from it.

Containers with a volume of 1 and 1.5 liters are the most convenient containers. And about oak barrels... You will not find them now in the afternoon with fire. Why oak? The tannin from the wood allows the cucumbers to stay crispy for a long time. Well, what prevents you from throwing a pinch of oak bark into the brine? Moreover, it is sold in every pharmacy, already crushed.

Advice. Pour boiling water over the bark before laying, just in case.

Sterilization for canned cucumbers

There is no need to sterilize the vegetables along with the brine. There is no benefit from 2 minutes of boiling, and from 10 minutes the greens will be boiled. Why do we need these? It will be enough to process the container and lids themselves. Any familiar method will do: oven, microwave, boiling kettle. Do as you are used to or search for information on the net, since now it is full.

Advice. If you are sure of good quality your water, then stop tormenting yourself and your home clubs of steam and temperature, like in a bath. Hot water and the most common baking soda. They rub the jars thoroughly with a stiff brush, rinse thoroughly and use.

Spices. Which ones are needed?

The classic recipe assumes the following set of necessary spices (calculation for a 3l can):

  • green leaves of black currant, 5 pcs.
  • dry umbrellas of dill with seeds, 3 pcs.
  • black peppercorns, 5 pcs.
  • allspice peas, 4 pcs.
  • peeled garlic cloves, 3 pcs.
  • rock salt, 2 tbsp. l.
  • granulated sugar, 3 tbsp. l.
  • vinegar essence 70%, 1 tbsp. l.

This is a standard set, it must be included. And then let your imagination not be tired and limited only by personal taste preferences. Horseradish roots or burdocks, cherry and raspberry leaves, basil, tarragon, hot red pepper, mustard seeds, nettle sprigs ... The list of everything that hostesses add when preserving cucumbers is very long. Try it, experiment. Perhaps your personal set of spices will go into cookbooks as a standard!

Advice. Don't chop the chives. Its juice gives the fill an unpleasant cloudy appearance. Place them intact in the container.

Marinade or brine

How to preserve cucumbers for the winter? It depends on what the vegetables are for. If you put it on the table among assortments, stuff pies or add to a salad, then choose hot marinating. If the cucumbers are intended for pickle, hodgepodge or vinaigrette, then give preference to the cold salting method.

How are these options different? The set of spices is the same, the size of the jars is the same. The difference is in the preservative and the preparation technology.

Pickling
The safety of fruits is ensured acetic acid and boiling water. The procedure is described below. The calculation is taken for a standard set of spices for a three-liter bottle. When increasing or decreasing the volume, we recalculate. The technology is the same for cans of all sizes:

  1. Prepare greens, dishes and spices.
  2. Seasonings are placed on the bottom of the jar. Salt, vinegar and sugar are not taken yet.
  3. Set vegetables strictly with tails down. Without fanaticism, do not shove with all the dope!
  4. Boil 2 liters of clean water, pour cucumbers in a jar, cover with a lid.
  5. Leave for 35-40 minutes. During this time, add the remaining water 2 times.
  6. The liquid is poured into a saucepan, add the required amount of "white poisons", boil.
  7. Essence is splashed into cucumbers and poured with brine.
  8. Roll up, turn upside down, leave to cool.

After seaming, many hostesses still sterilize the containers, then wrap the finished cans with sweatshirts and blankets. Why such difficulties? Not enough extra work? Then in winter they wonder why the greens are wrinkled and soft. So they themselves "cooked"!

If something is done wrong, then the bank will open in any case, even if you wrap it up like a princess, at least not. So why are these dances?

Advice. If there are no dill umbrellas at hand, then you can simply pour dry seeds into the jar. The taste and aroma will remain at the same level.

Salting
Preservation occurs due to natural fermentation and the presence of lactic acid. The set of spices is identical to the first recipe, except for essence and sugar. They are not needed here. Procedure:

  1. Zelentsy and spices are placed in a container.
  2. Dissolve salt in cold water in proportion to 1 liter of liquid 3 tbsp. l. without a slide.
  3. Pour vegetables and cover with plastic lids.
  4. Leave at room temperature for 3 days.
  5. A deep tray or bowl must be substituted under the container. The wandering brine "runs away" briskly enough.
  6. After 3 days, add the brine to the top.
  7. Then the cans are gently wiped with a dry cloth and stored in the cellar.

Some, after fermentation, add crushed aspirin tablets to the containers. That is unnecessary. A sufficient amount of lactic acid has been produced in the workpiece for good preservation.

Advice. Such cucumbers are not clogged with tin lids, only nylon ones. The fermentation process continues for some time, so why do we need a flight of lids and a fountain of brine in the cellar?

Chinese giants

Today you will not surprise anyone with cucumbers more than 50 cm long. So called chinese vegetables have already firmly occupied their niche in our household plots. It is generally accepted that they are all salad type, and outward signs clearly indicate this.

However, they do great in the marinade! Of course, it is problematic to cram them entirely into a jar, but after all, even cut into barrels, they are simply gorgeous! The marinade is always transparent, the taste is indistinguishable from lightly salted, even if the container has stood until spring. Hard, crunchy, amazing!

Nobody knows how the breeders achieved such qualities, but many thanks to them for such a gift. Try canning one jar of these giants. There is a suspicion that you will be disappointed ... that you have done so little work.

Delicious canned cucumbers. Subtleties

  1. To prevent the appearance of a mold film on the pouring surface, it is recommended to pour horseradish root shavings under the cover. The activity is very cruel and inducing a flood of tears. You can do it much easier. Either the roots are frozen and only then cut, or leaves are placed instead of the roots. Everything is easy and without sobbing.
  2. If you took out the workpiece, ate several cucumbers, and the jar did not run out, then sprinkle the brine with a thin layer mustard powder... The taste will practically not change, but a nasty white film will not appear.
  3. Extra salt, sea or iodized salt is categorically not recommended for preservation. The covers will always rip off. Good old cookery - proven by many generations.
  4. Bay leaf is a very strong natural antiseptic, and even fragrant. Therefore, it is also added to spices. Just a little, otherwise the cucumbers will taste bitter.
  5. By the way, there is a misconception that fruits with a bitter taste are not suitable for harvesting. Nonsense! In the process of conservation, all the bitterness disappears and is absolutely not felt in the pulp or brine.
  6. No normal recipe will give accurate information about the weight of cucumbers. Always consider the volume of the marinade in relation to the volume of the jar. And how many zelents will fit there - depends on their size. You can put three handfuls of pickles or stuff 2 Chinese giants in kegs. How to determine by weight? No way. Apply as much as it will fit and that's it.

How to preserve cucumbers for the winter? Boldly, not afraid of new experiments and old familiar tastes. Your family will surely appreciate your ability to make blanks, and your girlfriends will ask exact recipe... Good salting to you!

Video: recipe for crispy pickled cucumbers for the winter