How to pickle cucumbers recipe for a liter jar. Pickled cucumbers in liter jars

24.11.2021

Pickled cucumbers will turn out delicious and crispy only if the marinade is prepared correctly. Whether it is tasty or not can only be determined by an individual housewife, depending on their taste sensations.

Cooking cucumber marinade - recipe for 1 liter of water with 70% vinegar

It should be noted that the concentration of vinegar is very important when preparing a dish. It should be borne in mind that if it is vinegar that is prescribed in the recipe, then you should not use vinegar essence. This is due to the fact that its concentration is much stronger than in vinegar.
To prepare this recipe, you will need one kilogram of cucumbers, one bell pepper pod, two dill umbrellas, five cloves of garlic, one liter of water, sugar and salt to taste, one teaspoon of 70% vinegar, allspice and black peppercorns, a few bay leaves sheet.

There is no need to sterilize cucumbers prepared according to this recipe.

First, carefully wash the cucumbers and leave them in cold water for several hours. We wash the liter cans with soda and sterilize them for five minutes. We boil the lids for no more than ten minutes.
Next, place the dill and bay leaf in boiling water for one minute.
Put in the jars the sweet pepper cut into pieces, two bay leaves, allspice and black pepper, dill and garlic.
Place the cucumbers vertically in the jars. First, you should cut off their "butts". Next, lay the cucumbers horizontally. Place garlic and dill on top of them. Pour boiled water into jars and leave for ten minutes. Then we drain the water and immediately fill in a new one.
After the second filling has passed, we remove the water again. This is only done in order to give a beautiful appearance to the rolled up jar. After all, the water poured out is slightly cloudy and foamy.
To prepare the marinade, you need one liter of water, a tablespoon of salt and two tablespoons of sugar. Bring water to a boil and dissolve salt and sugar in it.

Pour fresh marinade into jars. Add one teaspoon of 70% vinegar and cover immediately. Then we turn it over and wrap it up until they cool down.

Pickled cucumbers with 9% vinegar

The choice of spices should be taken very carefully. For example, if you overdo it with garlic, then the cucumbers will turn out to be soft. Ingredients such as cloves, allspice, bay leaves and currant leaves do not affect crispness in any way. If you choose a recipe for 1 liter of cucumber marinade water according to your taste preferences, then crispy cucumbers will perfectly fit into homemade preparations for the winter.

When cooking, you should use 9% vinegar, then you can do without sterilization. To prepare such cucumbers you will need:

half a kilogram of cucumbers;
two teaspoons of sugar and two teaspoons of salt;
two peas of allspice;
a clove of garlic;
two teaspoons of vinegar 9%;
bitter pepper, horseradish, dill and currant leaves;
onions or bell peppers.

After all the ingredients are prepared, we begin to prepare the seaming. First, select cucumbers of the same size. It is desirable that they are dense and their pimples have a dark green color.

Put the cucumbers in a large container with ice water and leave them there for three hours. It is advisable to pour a colder liquid every half hour.
Pre-sterilize the jars. There are no clear recommendations for this, because each housewife does it in her own way. For example, using the opening of a kettle, microwave or oven. It is more convenient to carry out this procedure in the oven if there are a lot of cans. Boil the lids in a saucepan.
Put the garlic, pepper and herbs on the bottom of the jar. We place the first row of cucumbers while standing, and we report the rest to the top in free form. Place a horseradish or cherry leaf on top.
We take a large saucepan, boil water in it and pour it into jars. Then we cover them with lids and leave them in this state for ten minutes.
Gently drain the water from the jars back into the pan, add sugar, salt to it and mix well. Pour the resulting marinade into jars, slightly underfilling it to the top. We take 9% vinegar and pour two teaspoons into a jar. Then we quickly roll up the covers.

The preparation ends with a standard procedure. We turn the cans over and wrap them in a blanket for better sterilization. After they have cooled down, we transfer them to the basement.

Canned Cucumbers with Aspirin

Everyone knows the method of pickling cucumbers with aspirin. Housewives agree that such a dish will turn out to be crispy and tasty. These cucumbers are perfect as a snack or as an ingredient in a salad. The aspirin marinade preserves vegetables perfectly all winter.
Many people know that aspirin creates a wonderful acidic environment in which bacteria die. This preservation process allows cucumbers to be stored for a very long time. At the same time, do not forget that excessive presence of a preservative in a salt solution promotes the formation of phenolic compounds. That is why acetylsalicylic acid was banned from the use in food production.

In order to close a liter jar of this dish, you will need:

0.3 kilograms of cucumbers;
a few sprigs of parsley and dill;
laurel leaf;
4 pieces of peppercorns;
a clove of garlic;
water and an aspirin tablet;
a few tablespoons of salt and a horseradish leaf.

We take liter cans and sterilize them. Boil the lids in a container of water for about ten minutes. Then we put the spices in a jar. They should be evenly distributed.
We wash the cucumbers, while making sure that they are free of damage and rot. If such come across, then we put them aside. Place the cucumbers in the jar vertically or horizontally. Lay out laurel, dill and parsley on top. We peel the garlic and add it along with the horseradish.
Cooking the marinade. To do this, we take hot water and dilute salt in it. We put the resulting liquid on the stove and boil for five minutes. Then pour the marinade into jars and put one aspirin tablet in them. We leave them in this form for fifteen minutes. After this time, we twist them.

At the end of cooking, put the jars with lids on the floor and wrap them in a warm blanket. After a few days, we put it in the basement.

How to close pickled cucumbers without vinegar

Everyone knows that vinegar allows you to preserve the workpieces for a long time, but at the same time they lose their beneficial properties. This is a rather aggressive product that can spoil the gastrointestinal tract.

If you use a preservative without vinegar, then it must be replaced with something that simply inhibits the growth of microflora. Citric acid is very popular and is great for home canning. Its taste is not as harsh as that of vinegar, but the food is excellently stored.

You can also replace vinegar with red currant juice. To do this, it is enough to pour berries into a jar of cucumbers and pour all this with boiled saline solution.

There is also a very interesting preservation in which the vinegar is replaced with vodka. It is added before the can is rolled up. Just a couple of teaspoons of this drink is enough.

It can also be noted that apple cider vinegar or wine vinegar are perfect for marinades. These are natural products that will preserve the healthy vitamins in fruits and vegetables.

For example, let's take a recipe for making cucumbers with citric acid marinade.
To prepare a liter jar of pickled cucumbers without vinegar, you will need:

cucumbers;
three leaves of oak;
a few cloves of garlic;
two small pieces of carrots;
two or three strips of bell pepper;
half a chili pepper;
a teaspoon of citric acid;
half a liter of water;
one teaspoon of salt;
three tablespoons of sugar.

We soak the cucumbers in water for several hours, after which we must rinse them under cold water.
We put the cucumbers together with garlic, pepper and peas. Here we add strips of bell pepper and carrot pieces.
Boil water and pour it into previously prepared jars of vegetables for fifteen minutes. Then we pour this water into a saucepan, add sugar and salt and boil for another five minutes.
Pour citric acid into a jar of vegetables and fill it with the previously prepared brine to the very neck. Roll up the lid tightly and turn it upside down.
The jar should be wrapped in a blanket until it cools down.

When preparing pickled cucumbers, the above recipes can be slightly adjusted and spices added at your discretion.

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

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

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

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

Ingredients for 0.5 kg of cucumbers:

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

Preparation:

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

Choose small cucumbers with firm flesh.

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

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

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

How to make crispy cucumbers for apartment storage

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

Ingredients for 3 liter cans:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

Ingredients for 1 can of 1.5 l:

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

For the marinade for 1 liter of water:

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

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

Preparation:

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

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

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

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

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

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

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

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

Banks do not need to be covered.

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

Pickled cucumbers with vinegar for 1 liter jar

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

Ingredients for 1 liter can:

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

Preparation:

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

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

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

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

Finally, add salt, sugar and vinegar.

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

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

It is very simple to prepare crispy pickled cucumbers for the winter in jars - for this it is enough to properly prepare the fruits and the marinade itself. Pickled cucumbers differ from salted cucumbers in that they are poured not just with salt water (brine), but with a marinade, which necessarily contains acetic acid.

This component gives the finished product a very pleasant consistency, as well as a delicate sourness, which, in combination with salty and sweet, acquires tasty, rich shades.

It seems that all the tricks are already open, and the recipe for cucumbers for the winter in banks has almost no secrets. Here is just one important nuance - how to get crispy cucumbers. There are several simple answers to this question. You just need to add to the brine:

oak leaves;
berry leaves (raspberries, cherries, black currants);
acetic or citric acid.

Pickled cucumbers: a classic recipe

Pickled cucumbers are usually based on acetic acid rather than vinegar itself. There is no fundamental difference between them, however, acid with a concentration of 70% (vinegar essence) is consumed in much smaller quantities.

If you take vinegar with a pronounced own taste (apple, grape, etc.), this can slightly change the aroma of the dish, and not for the better. Therefore, such additives can be used only as an experiment.

So, for the classic recipe for making pickled cucumbers for the winter, they take the following products:

Ingredients for a 3 liter can

medium-sized cucumbers - 2 kg;
water - about 1.5 liters;
salt and sugar - 2 large spoons each without a slide;
acetic acid 70% - 2 dessert spoons;
pepper - 10-15 peas;
5-6 cloves of garlic;
1 leaf of horseradish;
dill greens - several umbrellas.

How to pickle cucumbers with vinegar in jars

Step 1. First, the fruits are thoroughly washed, the tips are slightly trimmed and soaked in cool water (in the refrigerator) for 3-4 hours. There are no trifles in the preparation of homemade preparations.

In this case, it is very important to choose the cucumbers of the optimal size - they should all be approximately the same, and the fruits can reach a length of no more than 7-10 cm. Then they will really turn out to be crispy, and in the finished dish they will look very attractive.

Step 2. Banks are pre-sterilized (you need to hold it for 15 minutes over the steam of boiling water or 3-4 minutes in the microwave, turned on at maximum power). At the bottom of the jar, you can immediately lay all the available greens (cherry, raspberry, currant leaves, as well as dill sprigs are appropriate). Berry leaves contain quite a lot of tannins, which guarantee really crunchy pickles.

Step 3. In the meantime, you must first prepare boiling water (1.5 liters of water for one large 3-liter jar). Cucumbers are laid in jars and poured with boiling water for 10-15 minutes. The lids can simply be placed on top, as long as you do not tighten them.

Step 4. Now the water from the cans is poured back into the pan (you need to handle hot dishes and boiling water carefully - only with the help of a special mitten or potholder).

It's time to turn this water into a marinade: you need to add all the spices to it and pour in the vinegar. Then bring to a boil again and turn off the heat immediately.

Step 5. The last stage - pour the marinade into jars of cucumbers and roll them up. Let it cool for a day, then put it in the refrigerator.

The product will be ready after 3-4 weeks, and it can be stored this way for 1-2 years. But pickled cucumbers from an open jar are best consumed within 1-2 weeks.

NOTE

When pickling cucumbers, you can add a few cloves of garlic or a horseradish leaf to them. This will add a spicy, tangy flavor to the finished dish. However, these components should not be abused either - 5-6 cloves of garlic and 1 medium horseradish leaf are enough for a 3-liter jar.

How to marinate crispy cucumbers in jars "like in a store"

Everyone knows the magnificent gherkins - these are delicious miniature cucumbers rolled in jars that you can buy at the store. You can cook them yourself, and for this the product should turn out to be exactly pickled, and not just salted. To do this, you need the following components:

Ingredients (per 3 liter can)

2 kg of small cucumbers (up to 7-8 cm in length);
water - 1.5 liters;
salt - 2 tablespoons;
sugar - 2.5 large spoons;
mustard seeds - 2 dessert spoons;
acetic acid 70% - 2 teaspoons;
peppercorns - 12-15 pieces;
dill (umbrellas) - 5 pieces;
horseradish - 1 sheet;
garlic - 5-6 cloves;
currant or cherry leaf - 5 pieces.

How to pickle cucumbers in jars

Step 1. First, rinse and soak the cucumbers for several hours in cool water.

Step 2. We put the washed greens in the jars, put the cucumbers there and pour boiling water - literally for 20 minutes. As a result, the water should cool down so that you can touch the jar and not get burned. Then we drain the water through a sieve.

Step 4. The marinade is poured into jars with cucumbers and covered with lids. Then the jars are turned upside down, left to cool and put into the refrigerator the next day.

Crispy cucumbers marinated with vinegar "as in the store"

Pickled cucumbers are a great alternative to pickles, although both of these dishes have always been a good addition to the festive and everyday table. It is better to serve the finished product in a slightly chilled state.

How to pickle crispy cucumbers for the winter - a simple recipe

To prepare crispy cucumbers in jars for the winter according to this recipe you will need:

Ingredients

1 kg of cucumbers;
1 liter of water;
salt and sugar - 1 large tablespoon each with a slide;
vinegar 70% - 1 dessert spoon (or 3 tablespoons of the usual 9% vinegar);
garlic - 3-4 cloves;
dill - a few branches, 2-3 umbrellas;
10-15 peppercorns;
3-4 leaves of currants, cherries, raspberries.

How to pickle cucumbers

Step 1. Pre-soak the cucumbers in cool water and leave them on the table to reach room temperature. Meanwhile, sterilize the jars (10-15 minutes over steam over boiling water or 3-4 minutes in a microwave oven).

Step 2. In the meantime, you need to prepare the marinade: bring 1 liter of water to a boil, then add salt, sugar, dill, currant, cherry and raspberry leaves, and peppercorns. You can also add a few bay leaves there.

Step 3. Place the cucumbers in a jar and fill them with hot marinade to the top, let them cool for 1 hour and then add vinegar to each jar. Then we cover the jars with lids (loosely) or gauze, put in a dark (but not cold) place overnight.

Shake them periodically - especially at the very beginning. After all, salt and other spices should be properly distributed throughout the volume.

Step 4. A day later, roll up the cans or simply close them with tight lids. We put the cucumbers in the refrigerator.

Crispy cucumbers in jars - an excellent preparation for the winter

Delicious pickled cucumbers "Bulgarian style"

Nice sweet and sour cucumbers of miniature size, and even an attractive shape - just created to decorate a festive and everyday table! And to cook them, you need to take exactly the gherkins.

For this recipe for pickling cucumbers for the winter in liter jars, you will need the following products:

Ingredients (per 1 liter can)

gherkin cucumbers - 0.6 kg;
water - 0.6 l;
salt - 1 tablespoon;
sugar - 2 tablespoons;
vinegar 9% - 3 large spoons;
1 small onion;
3 cloves of garlic;
bay leaf, dill umbrellas and a few peppercorns.

How to close cucumbers for the winter

Step 1. Prepare the fruits, sterilize the jars and lids.

Step 2. Prepare the marinade in a hot way: dissolve all components in water, bring to a boil, add vinegar - at the very last moment.

Step 3. Put garlic, onion, herbs, spices and cucumbers in 1-liter jars.

Step 4. Fill everything with marinade, roll up the jars, wrap them in a blanket, and after 2-3 days put them in the refrigerator or cellar.

Bon Appetit!

For the preservation of cucumbers, it is best to use a reliable, time-tested. Experiments in this case can lead to the fact that the cucumbers, at the very least, will not be tasty, or, even worse, the cans will simply explode. Each mistress has her own pickled cucumber recipe, possibly inherited from mom or grandmother. For those who are just learning how to preserve and pickle vegetables, we offer a very simple and affordable recipe for crispy pickled cucumbers, very tasty and appetizing. Be sure to follow all recommendations. Good sterilization and the proportions of salt and vinegar will keep the pickles in this recipe even for up to two years, but they tend to be so tasty that they barely survive until spring.

Ingredients for making pickled cucumbers

Cooking step by step with a photo of pickled cucumbers

Crispy, pickled cucumbers are a great refreshing snack and a key ingredient in salads. Eat them for your pleasure. Bon Appetit!

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

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

Culinary secrets

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

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

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

Simple Cucumber Marinade with 9% Vinegar

What do you need:

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

How to cook:

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

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

Cucumber Marinade with Apple Cider Vinegar

What do you need:

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

How to cook:

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

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

Cucumber marinade with vinegar essence

What do you need:

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

How to cook:

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

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

Marinade for spicy cucumbers with citric acid

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

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

How to cook:

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

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

Cucumber Marinade with Aspirin

What you need for 1 liter of water:

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

How to cook:

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

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

Sweet pickle for pickling cucumbers

What you need for 1 liter of water:

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

How to cook:

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

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

Marinade for spicy cucumbers

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

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

How to cook:

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

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

Pickled cucumbers, as in the store (with mustard)

What you need for 1 liter of marinade:

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

How to cook:

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

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

Bulgarian marinade for cucumbers

What you need for 1 liter of marinade:

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

What you need for 2 liter or 750 ml cans:

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

How to cook:

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

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

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

What you need for 2 liter cans:

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

What you need for 1 liter of marinade:

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

How to cook:

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

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

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