Crispy cucumbers for the winter in liter jars: the best recipes with photos. How to roll cucumbers so that they are crispy: features, best recipes and reviews How to cook cucumbers for

03.05.2020

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

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

Ingredients:

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

The most delicious pickled cucumbers for the winter recipes:

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

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

Pickled cucumbers for the winter crispy without sterilization

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

Ingredients:

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

Crispy pickled cucumbers for the winter in jars:

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

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

Pickled cucumbers recipe for the winter crispy sweet

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

Ingredients:

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

Recipes for pickling cucumbers for the winter in jars:

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

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

How to pickle cucumbers for the winter in jars

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

Ingredients:

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

Pickling cucumbers for the winter crispy recipes:

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

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

Crispy pickled cucumbers recipe the most delicious

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

Ingredients per liter:

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

Pickling cucumbers in liter jars

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

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

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Canned cucumbers are a great way to preserve summer garden gifts for the winter table, and crispy cucumbers are a delicious snack and addition to many hot dishes. There are a lot of ways to prepare them! We offer you 19 super recipes harvesting cucumbers for the winter.

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1. Canned cucumbers with red currants

1:1117

2:1625

2:4

Ingredients:

2:32

Cucumbers - 600 grams,

2:65

Garlic - 2 cloves

2:100

One onion,

2:147

Red currant - 1.5 cups

2:205

Black pepper, peas - 3-5 pieces,

2:263

Cloves - 3 pieces,

2:298

Water - 1 liter

2:322

Sugar - 1 tablespoon

2:355

Salt - 2.5 tablespoons

2:388 2:393

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

2:984 2:989

Brine. Bring the water to a boil, add salt and sugar, add red currant berries (1 glass).

2:1169 2:1174

2. Cucumbers in a spicy tomato sauce

2:1245

3:1753

3:4

We need:

3:39

Cucumbers - 4.5 kg

3:65

Garlic - 180g,

3:91

Tomato Paste - 150 g (3 full tablespoons)

3:178

Sunflower oil - 250 ml,

3:230

Sugar - 150 g

3:255

Salt - 3 tablespoons. In the process, the sauce can be added to taste.

3:376

Vinegar 6% - 150 ml,

3:406

Hot paprika - 1 tsp.,

3:451

Black pepper pier - 1 tbsp.

3:497 3:502

Preparation:

3:534

Wash the cucumbers and soak for 1-2 hours in cold water.

3:632

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

3:1750

3:4

3. Cucumbers with apples (pickled and lightly salted)

3:104

4:612 4:617

Products: for a 3-liter jar.

4:679

apples (sour) - 1-2 pcs.,

4:722

Garlic - 3-4 cloves,

4:759

dill - 1 (umbrellas)

4:793

cherry and currant leaf - 5-7 pcs.

4:854

allspice peas - 12 pcs.,

4:913

cloves - 12 pcs.,

4:944

bay leaf - 4 pcs.,

4:983

sugar - 5 tsp

4:1015

salt - 4 tsp

4:1045

vinegar essence - 2 tsp (almost)

4:1106

cucumbers - 1.5 - 2 kg (depending on size)

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Pickled cucumbers with apples:

Cut the garlic into slices, wash the herbs. Put washed cucumbers in clean jars, alternating them with spices and apple slices (do not peel the peel). Fill the jar with boiling water, let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, again pour the brine into the pan. We boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, fill it with boiling syrup and roll up with boiled lids. We turn the cans over and wrap them until they cool. Cucumbers are stored when room temperature or in a cool place.

4:2335 4:4

Lightly salted cucumbers (hot method):

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

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4. Pickles for the winter

4:695

5:1203 5:1208

Products: For a 1 liter can:

5:1267

Cucumbers - how much will it take

5:1313

Dill umbrella - 1 pc.,

5:1354

Horseradish leaf - 1 piece

5:1387

Garlic - 5-6 cloves,

5:1428

Hot pepper - 3-4 rings,

5:1478

Bulgarian pepper - 2 rings,

5:1534

Currant leaves - 2 pcs.,

5:46

Coarse salt - 20 g

5:83

Acetylka (crush) - 1.5 tablets

5:148 5:153

Preparation:

5:185

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

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5:4

5. Pickled cucumbers with gooseberries

The recipe has been checked many times. There are never any misfires. For several years I have been closing cucumbers exactly according to this recipe - cans do not explode, do not grow cloudy.

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6:858 6:863

Products: For four liter and three 700 gram cans: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Currant leaf - 5 pcs., Large horseradish leaf - 1 pc., Dill - 1 branch-stem with an umbrella, Black pepper - 10 peas, Cloves - 10 flowers, Small horseradish root - 1 pc., Spring water - 3.5 liters,

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

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

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6. Pickles for the winter

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7:568 7:573

Products: For a 3 liter can:

7:631

Cucumbers - 2 kg

7:658

Dill (umbrellas) - 3-4 pcs.,

7:703

Bay leaf - 2-3 pcs.

7:745

Garlic - 2-3 cloves

7:784

Horseradish root - 1 pc.,

7:823

Horseradish leaves - 2 pcs.,

7:862

Cherry leaves - 1-2 pcs.

7:908

Or oak leaves (optional) - 1-2 pcs.,

7:977

Celery, parsley and tarragon - 3 sprigs each

7:1077

paprika and bulgarian (optional) - 1 pc.,

7:1175

black peppercorns - 5 pcs.

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

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Preparation:

7:1341

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

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7:4

7. Pickled cucumbers, sterilized without vinegar

The recipe for pickles without vinegar allows you to make fragrant and crunchy cucumbers for the winter.

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Products:

7:300

Cucumbers - 1 kg

7:327

horseradish root - 50 g,

7:364

garlic - 1-3 cloves,

7:403

bay leaf - 1-2 pcs.

7:445

oak leaves - 1 pc.,

7:482

cherry leaves - 1 pc.,

7:527

black currant leaves - 1 pc.,

7:587

mustard (grains) - 1-3 pcs.,

7:632

dill - 30-40 gr,

7:661

dill (seeds) - 2-3 pcs.

7:703 7:708

For brine:

7:735

Water - 1 l,

7:756

Salt - 2 tablespoons

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

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7:4

8. Pickling cucumbers in jars - the simplest and most delicious recipe

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8:633 8:638

Products:

8:660

Water - 1 liter.

8:681

Salt - 50 g.

8:703

Cucumbers - how much will it take.

8:749

Spices to taste.

8:785 8:790

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

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8:4

9. Pickled cucumbers and tomatoes (very simple and delicious recipe)

This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.

8:349 8:354

9:858 9:863

Products for a three-liter jar:

9:926

Cucumbers - how much will it take

9:972

tomatoes - how much will it take

9:1022

citric acid - 0.5 tsp,

9:1072

salt - 70 g,

9:1095

Sugar - 1.5 tablespoons,

9:1127

bay leaf - to taste,

9:1176

peppercorns - to taste

9:1226

onions - 2-3 pcs.,

9:1267

garlic - 3-4 cloves,

9:1306

sweet pepper - 2-3 pcs.,

9:1349

cherry, currant, oak leaves - 3-4 pcs.,

9:1420

amaranth (shiritsa) - 1 branch

9:1473 9:1478

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

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10. Secret recipe awesome cucumbers"Real jam"

9:125

10:633 10:638

Products:

10:660

Cucumbers - 4 kg

10:687

Parsley greens - 1 bunch

10:737

Sunflower oil - 1 cup (200 grams)

10:820

Table vinegar 9% - 1 glass

10:874

Salt - 80 grams

10:904

Sugar - 1 glass

10:937

Ground black pepper - 1 dessert spoon,

10:1015

Garlic - 1 head.

10:1052

4 kg of small cucumbers.

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Mine. Ponytails and noses can be trimmed slightly. Cut the larger cucumbers lengthwise into 4 parts. The smaller ones are cut in half lengthwise.

10:1382

We put the prepared cucumbers in a saucepan.

10:1468

Finely chop a good bunch of parsley and send it to the cucumbers.

10:1597

Add a glass to the pan sunflower oil, a glass of 9% table vinegar and 80 g of salt (do not add a 100-gram glass to the top on your finger).

10:278

Pour a glass of sugar, a dessert spoon of ground black pepper into the resulting cucumber marinade.

10:457

Cut the head of garlic into slices and into a saucepan. We are waiting for 4-6 hours.

10:574

During this time, the cucumbers will let the juice go - in this mixture, pickling will take place.

10:720

We take sterilized 0.5 l jars and fill them with pieces of cucumbers: put the cucumbers in the jar vertically.

10:916

Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. We take it out, roll it up tightly.

10:1184

Put the jars upside down, wrap them in towels until they cool completely.

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11. Pickled cucumber salad

10:1393

11:1901

11:4

An excellent recipe for cucumbers for the winter.

11:66 11:71

Products for a 0.5 liter jar:

11:130 11:146

Onions - 2-3 pcs.,

11:187

Carrots - 1 pc.,

11:217

Garlic - 1 clove

11:252

Dill seeds (dry) - 1 tsp,

11:315

Bay leaf - 1-2 pcs.,

11:358

Allspice - 2 peas,

11:412 11:417

For the marinade (for 8 0.5 liter cans):

11:496

Water - 1.5 liters

11:527

Salt - 75 grams

11:557

Sugar - 150 grams,

11:590

Table vinegar - 1 glass

11:639 11:644

0.5 liter cans with lids must be sterilized first. Wash the cucumbers.

11:785

Clearing onion, for each jar, 2-3 medium onions are consumed, 1 carrot.

11:941

Cut the cucumbers across with centimeter washers.

11:1039

We also cut the onion into thin rings, and grate the carrots on a coarse grater.

11:1176

We put one in each prepared jar good clove garlic slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice.

11:1439 11:1752 11:66

boil one and a half liters of water, dissolve in it 75 g of salt (about 3/4 of a 100-gram glass), 150 g of sugar and add a glass of vinegar to the end.

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Pour the jars with boiling marinade, cover with lids and sterilize for 35 minutes at a low boil.

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We take it out, roll it up tightly, you can turn it over, but if you want to maintain a beautiful appearance so that the layers do not mix, it is better not to turn it over.

11:804

Cover the pickled salad - let it cool until the next day.

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12. Lightly salted cucumbers with vodka

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12:1513 12:4

Ingredients:

12:32 12:48

horseradish leaves,

12:75

cherry leaves,

12:102

currant leaves,

12:137

Bay leaf,

12:166

dill umbrellas,

12:197

black peppercorns,

12:241

50 ml of vodka,

12:263

2 tbsp salt.

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Wash the cucumbers thoroughly and cut off the ends on both sides.

12:401

Rinse all the greens and place them in a saucepan, add the peppercorns and top with the cucumbers.

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Prepare brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water.

12:730

Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

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13. Lightly salted cucumbers "Spicy"

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Ingredients:

12:1077

1 kg of small cucumbers,

12:1121

4-5 cloves of garlic

12:1158

½ pod hot pepper,

12:1205

a large bunch of dill,

12:1247

6 tbsp coarse salt

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Take young and firm cucumbers, rinse. Cut off the ends from both sides.

12:1441

Wash the pepper and slice it lengthwise, peel out the seeds and cut across into thin strips.

12:1612

Place 2/3 of the total amount of dill and thinly sliced garlic on the bottom of the jar.

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Then lay out the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill.

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Put the salt on top of the dill, cover and shake the jar.

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Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and refill the cucumbers with the resulting saline solution.

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Cover the jar with a saucer and place a small weight on it, such as a small jar of water.

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Leave the cucumbers at room temperature for 2 days.

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14. Summer salad for the winter

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In a sterile jar (I have 1 liter), put 3-4 branches of dill and parsley (green) on the bottom,

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cut 1 clove of garlic,

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if desired, you can put a ring of bitter pepper,

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Cut 1 medium onion into rings

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1 Bell pepper cut into strips (I always take either yellow or orange pepper for a variety of colors),

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then cut the cucumbers, but not thinly,

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and tomatoes (it is advisable to take tomatoes that are strong, fleshy, well brown so that they do not turn sour and turn into porridge). Tamp the vegetables a little when laying.

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Then put 4-5 pieces on top. allspice, 2 cloves, 2-3 bay leaves.

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Cooking the brine: for 2 liters of water 0.5 cups (250 g) of sugar, 3 tablespoons of salt without top, when it boils, pour 150 g of vinegar 9% and immediately pour the brine into the jars (this brine is enough for 4-5 liter jars).

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Then sterilize the cans for 7-8 minutes from the moment of boiling and immediately roll up.

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In winter, when serving, pour the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour vegetable oil taste.

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15. Pickled cucumbers with tomato juice

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NECESSARY PRODUCTS:

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cucumbers - 1.6 kg
tomato juice - 1.6 l
garlic - 5-6 cloves
dill - 50 g
tarragon - 10 g
salt - 3 tbsp. spoons

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RECIPE PREPARATION METHOD:

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The tomato juice is boiled and cooled. Salt, garlic, herbs are added and cucumbers laid in a jar are poured. Cover with a lid and leave in a cool place.

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16. Lightly salted, spicy cucumbers

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Fans of spicy and lightly salted will definitely appreciate these cucumbers. No matter how much you prepare cucumbers, they will still disperse incredibly quickly, believe it.

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INGREDIENTS:

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1 kg of small cucumbers

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4-5 cloves of garlic

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1/2 hot pepper pod

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1 large bunch of dill

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6 tbsp. l. salt

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COOKING METHOD:
Wash the cucumbers, cut off the ends on both sides.

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Wash the peppers, cut them lengthwise and remove the seeds. Cut into thin strips.

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Place 2/3 of the whole dill and chopped garlic on the bottom of the jar.

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Fold the cucumbers tightly, sprinkle with garlic and pepper.

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Top with dill, salt, cover and shake the jar.

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Boil water and pour over cucumbers. After a few minutes, drain the water, boil it again and pour over the cucumbers.

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Cover the jar with a saucer and place the load on it.

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Leave the cucumbers at room temperature for 2 days, after which you can take a sample from them.

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17. Cucumbers with chili ketchup

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Last year I closed cucumbers for the first time according to this recipe (to be honest, I thought it would not work out very well). My family liked it very much, and my colleagues appreciated it at work. This year, where I touched the recipe, I rummaged through everything until I found it. The funny thing is that this recipe is now written by manufacturers on packs of Chile ketchup (Torchin brand).

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1) put small cucumbers in 1 liter jars (large ones can be cut into pieces), put 3-4 black peas in each pepper, 2-3 sweet peas, 2 bay leaves, 1-2 cloves.
2) separately prepare the brine: 7st. water, 1 st. sugar, 1 tbsp. vinegar, 2 tablespoons salt, 6-8 tbsp. ketchup. Bring everything to a boil and cool.
3) pour the resulting brine over the cucumbers and sterilize for 7-10 minutes, then roll up and wrap them overnight.

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By the way, this brine is enough for about 4 cans (depending on how tightly the cucumbers are packed).
In winter, spicy cucumbers are the very thing. Bon Appetit everyone!

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18. Canned cucumbers with mountain ash

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Recipes canned cucumbers quite a lot, and the set of ingredients depends not only on the region of residence or the hostess's imagination, but also on the compatibility of the products. It is worth noting that you can use and chokeberry... The choice and availability of it with you.

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Ingredients:
- cucumbers - 2 kg
- rowan in bunches - 500 g
- sugar - 70 g
- salt - 30 g
- apple cider vinegar - 50 g
- water - 1 l

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Cooking method:
We wash the cucumbers, cut off the ends, put them in a jar, alternating with rowan, previously scalded
Dilute salt, sugar, vinegar in water and bring to a boil, pour cucumbers with marinade.

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We do this three times, draining the water each time, roll up the cans, and set them upside down until they cool down.

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19. Crystal cucumbers

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Products:

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1 kg of peeled cucumbers,

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500 g sugar

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juice of 1-2 lemons and oranges,

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cinnamon to taste

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Carnation,

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vanilla and water.

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Remove the soft core with seeds from the cucumbers, dip the peeled cucumbers in boiling water and cook until tender. Drain the water.

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Squeeze the juice from the lemons and oranges into a separate bowl, add water to make the solution 3 cups in volume, add sugar and boil the syrup.

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Chop the peel of the lemon and orange with a knife and cook separately in a small amount of water, adding cinnamon and cloves. Strain, pour the broth into the syrup.

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Add vanilla to taste and pour cucumbers into the syrup.

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Simmer over low heat, stirring constantly, until the cucumbers are translucent

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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 indispensable 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 the cucumbers in a bowl of cold water for several hours, after cutting off the tips from them. 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 of cucumbers, cover with lids and leave for 15 minutes, then, using a lid with holes, pour again 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!

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 a slight pressure of 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):

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

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

Brine preparation

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

Filling cans

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

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

Drain the water, add bitter peas - 5-8 pieces, 2 aspirin tablets, table vinegar- 40 grams per 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. Tighten the jars, leave in a dark place, wait until they cool completely. Pre-turn upside down and cover with a warm blanket. Store the finished snack in a place protected from sunlight. A cellar, pantry, etc. are perfect.

Cold salting with vodka

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

Additional ingredients:

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

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

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

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

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

Pickled cucumbers with subsequent canning for the winter

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

The first thing to do is pick 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 jar (volume of 3 liters), 4-5 pieces each. 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 process for three days at a temperature of 20-22 degrees.

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

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

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

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

Hot way

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

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

Opening a can of such a snack in winter, you will be pleasantly surprised by the taste - lightly salted cucumbers with 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.

Every hostess makes preparations for the winter from cucumbers, and proven recipes for preparations from cucumbers are in every notebook, and of course, I am no exception. You must admit that it is so nice to open a jar of pickled or pickled cucumbers in winter for fried potatoes or meat roast ... Also, such “hits” as salad and pickle are simply impossible to cook without pickled cucumbers.

Dear friends, I bring to your attention my selection of proven recipes for cucumber blanks, which I hope you enjoy. I got many recipes for cucumber preparations for the winter from my grandmother's and mother's notebook, but I can also preserve according to modern recipes.

If you have your favorite recipes for cucumber blanks, please share in the comments.

Crispy pickled cucumbers for the winter (dry sterilization)

Tell me, are you closing your cucumber salad for the winter? I really like this idea: I opened the jar - and a great snack is ready or delicious side dish... There are a lot of recipes for such preservation, but this year I decided to start with a salad of cucumbers, onions and dill for the winter with the funny name "Gulliver".

I really liked that the process is simple, and although cucumbers need to be infused for 3.5 hours, all other actions do not require much time. In addition, this salad of cucumbers and onions for the winter is without sterilization, which also greatly simplifies the recipe. You can see how to prepare a cucumber salad for the winter with Gulliver onions.

Pickled cucumbers for the winter in Polish

If you are looking for delicious pickled cucumbers for the winter, then you've come to the right place. I just want to tell you how to pickle cucumbers for the winter with vinegar so that they turn out to be just magical - crisp, moderately salty .... You can see how to pickle cucumbers for the winter in Polish.

Winter cucumber salad "Ladies fingers"

This recipe has many benefits. Firstly, such a cucumber salad turns out to be very tasty for winter. Secondly, it is prepared very simply and relatively quickly. Thirdly, not only medium-sized cucumbers, which are usually preserved, are suitable for him: you can make such a salad from overgrown cucumbers for the winter. And fourthly, this blank has a very beautiful and delicate name - "Ladies fingers" (because of the shape of the cucumber slices). How to cook winter salad from cucumbers "Ladies fingers", look.

Cucumbers with cherries

Can be closed for the winter canned cucumbers with cherries. Yes, yes, I do not mean cherry leaves, but cherry berries. Cucumbers are delicious, crispy and aromatic! Don't worry, the cherry will not prevail, it will only slightly complement the flavor of the cucumber, so that it will become richer and more interesting. Well, and among other things, such jars with cucumbers and cherries look very appetizing for the winter. See the recipe with a photo.

Cucumbers for the winter with vodka

The secret lies in the fact that this recipe uses a cucumber marinade with vodka. And the marinade itself can be called sweet - a lot of sugar is put into it. Well, and mustard in grains gives a special charm to cucumbers - it is used as a spice along with garlic, horseradish root, hot pepper and herbs. See the recipe with a photo.

Cucumbers in their own juice for the winter without sterilization

Cucumbers with honey for the winter

Cucumbers with honey are crispy, slightly sweet, very aromatic, with a light honey note, very subtle and unobtrusive. This year, too, I have replenished my pantry with such pickled honey cucumbers, I think you will certainly like them too. Recipe with photo.

Crispy cucumbers for the winter with peppers and carrots

If you are looking for delicious appetizer from cucumbers for the winter, then they went completely right. Today I just want to present to your court a wonderful preservation - crispy cucumbers with pepper and carrots. They turn out to be simply delicious - bright and beautiful, aromatic and tasty. Such a recipe is an excellent alternative to traditional cucumbers for the winter: if you are bored with the usual canning, try to cook them this way, I'm sure you will like the result as well as I do. We look at the recipe with a photo.

The famous "Latgale" cucumber salad for the winter

If you need a simple and delicious recipe for a salad of cucumbers and onions for the winter, then be sure to pay attention to this "Latgale" cucumber salad. There will be nothing unusual in the preparation itself, everything is quite simple and fast. The only thing: coriander is included in the marinade for such a Latgalian cucumber salad. This spice gives the salad a special flavor, very successfully highlighting the main ingredients. You can see the recipe with the photo.

Cucumbers "Nezhinsky" (recipe for a liter jar)

Probably, there is no such person who has not heard about pickled "Nezhinskie" cucumbers. This kind of preservation used to be sold in the store quite a lot, but recently I do not often find it on supermarket shelves. But this is not a problem - in my cookbook there is a recipe for "Nizhyn" cucumbers, according to which they are obtained exactly like store ones. See the recipe with a photo.

Pickled cucumbers for the winter: a canning classic!

You love simple blanks for the winter from cucumbers? Pay attention to the classic pickles. The recipe for pickled cucumbers for the winter, you can see .

Cucumber lecho for the winter

How to cook delicious lecho of cucumbers for the winter, you can watch.

Lightly salted cucumbers for the winter

Recipe lightly salted cucumbers for the winter, you can see.

Georgian cucumber salad for the winter

Do you like simple and tasty preparations for the winter from cucumbers? Cucumber salad for the winter in Georgian is exactly what you need! How to cook a cucumber salad for the winter in Georgian, I wrote.

Cucumbers for the winter with currants

This recipe for red currant cucumbers for the winter is good for several reasons. Firstly, it will appeal to those who are wary of canned vinegar - this preparation does not contain it, but at the same time, the marinade turns out to be delicious due to citric acid and the actual currants. Secondly, the workpiece itself looks very bright and impressive - also thanks to the red currant, which contrasts well with the cucumbers. Recipe with photo.

If you are looking for light salad from cucumbers for the winter, then this recipe exactly what you need! Marinated cucumber salad for the winter with bell peppers, carrots and onions will satisfy even the most sophisticated fans of seasonal preservation of cucumbers. I am sure that in winter such a cucumber salad for the winter in banks will be very popular: it turns out to be both beautiful and very tasty. We look at the recipe with a photo.