Cucumbers are truly a Russian vegetable! There is not a single private garden plot where they would not be grown. This vegetable is very juicy (due to the high percentage of water in it) and mouth-watering, no matter in what dish it appears. In addition, cucumbers are very useful: they cleanse our body, cucumber diet helps us lose weight ...

And how many different culinary dishes this vegetable contains! Pickled, salted or just fresh, they can often be found in salads. Even specially invented soup - pickle, where the main ingredient are cucumbers. Well, and what a real snack at a festive feast without them?
  Below is a simple and tasty pickling recipe. You can easily prepare for the winter a few cans of crunchy emerald green cucumbers.

Ingredients for pickling cucumbers:

Medium-sized cucumbers (based on a three-liter jar)
  Bay leaf - 3 pcs.
  Carnation - 4–7 pcs.
  Allspice (peas) - 6 pcs.
  Black pepper (peas) -10-12 pcs.
  Garlic - 3 cloves
  Dill - 3-4 stems with umbrellas
  Acetic acid (70%) - 1–1.5 tbsp. spoons

The method of preparation of pickled cucumbers in three-liter jars:

1. Rinse cucumbers well in cold water.
  2. Soak in a bowl or large dish for a period of 2 to 6 hours.
Note:  if the cucumbers have just been collected from the garden - you can not soak them at all, or if you want to be softer, immerse them in water for 1-2 hours.

3. At the end of time, dry.
  4. Lightly trim the tips on the cucumbers on both sides.
  5. Sterilize the jar into which you will pickle the cucumbers - put a saucepan with holes or a metal colander on top of a pot of boiling water, then put the sterilized jar and hold it over the steam for a while.

6. Put prepared spices on the bottom of the jar - dill, garlic, allspice, peas, black pepper, cloves and bay leaves.

7. Place the cucumbers vertically and tightly, thus filling the entire jar. Where it does not work out vertically - it is possible in any position, the main thing is that large voids do not form between the cucumbers.

8. Bring raw water to a boil, pour it immediately into a jar of cucumbers ...

and pour in 15–20 minutes. When you pour water, make sure that the contents of the jar (dill, pepper, cloves, etc.) do not fall out.

9. Repeat the previous operation again.
  10. Now we are preparing 1.5 liter marinade for a three-liter jar:  we take a medium-sized pan and pour in it raw cold water (1.5 liters), bring it to a boil, after putting in it 2 tablespoons of non-iodized rock salt and 1.5 tablespoons of granulated sugar. Boil for 5 minutes.

Immediately before shutting down, add one or one and a half tablespoons of acetic acid.

12. Using a seaming machine, close the jar with a sterilized lid (boil the lid in water).

• 
  Jam from apples for the winter - a simple recipe at home ...

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

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1. Canned Cucumbers with Red Currants

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2:1625

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Ingredients:

2:32

Cucumbers - 600 grams,

2:65

Garlic - 2 cloves,

2:100

Onion one piece,

2:147

Red currant - 1.5 cups,

2:205

Black pepper, peas - 3-5 pieces,

2:263

Carnation - 3 pieces,

2:298

Water - 1 liter

2:322

Sugar - 1 tablespoon

2:355

Salt - 2.5 tbsp

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Cooking:  Wash the cucumbers. Put spices at the bottom of the jar. We arrange the cucumbers vertically on the banks. Currants (0.5 cups) will be cleaned of twigs, sorted and washed. The berries are distributed between the cucumbers. Pour cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes. then roll up and wrap the banks.

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

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2. Cucumbers in spicy tomato sauce

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3:1753

3:4

We will 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

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Cooking:

3:534

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

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We cut off the tips of cucumbers. We cut large cucumbers into 4 parts along. Smaller cucumbers - only along. We push garlic through a press. Add all the ingredients except vinegar. We put on a moderate fire. After 0.5 hours, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be sharp, not salty, but not too sweet. Stew cucumbers for another 15 minutes. Add vinegar. The total extinguishing time is 40-45 minutes. We cover the pan with a lid and let it brew for 15 minutes. We decompose the cucumbers into prepared sterilized 0.5-liter jars. Pour sauce and sterilize for 25-30 minutes. Close the jars and turn over to cool completely.

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3. Cucumbers with apples (pickled and lightly salted)

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Products: on a 3 liter jar.

4:679

apples (sour) - 1-2 pcs.,

4:722

Garlic - 3-4 cloves,

4:759

dill - 1 (umbrellas)

4:793

a sheet of cherries and currants - 5-7 pcs.

4:854

allspice - 12 pcs.,

4:913

cloves - 12 pcs.,

4:944

bay leaf - 4 pcs.,

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sugar - 5 tsp

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salt - 4 tsp

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vinegar essence - 2 tsp. (nearly)

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cucumbers - 1.5 - 2 kg (depending on size)

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Cucumbers marinated with apples:

Cut the garlic into slices, wash the greens. We 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 the pan. Boil this water again, add sugar and salt to it. Pour cucumbers to the top with syrup, wait 10 minutes, again pour the brine into the pan. Boil. At this time, we pour 2 incomplete teaspoons of vinegar into the jar, pour boiling syrup and roll up the boiled lids. We turn over the banks and wrap them up to cool. Cucumbers are stored at room temperature or in a cool place.

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Salted cucumbers (hot method):

In a deep container we put cucumbers with spices and apple slices. In hot water (per 1 liter) we breed 2 tbsp. l salt, pour cucumbers, cover with a plate so as not to pop up. Leave at room temperature until completely cooled, then put in the refrigerator. The next day, cucumbers are ready to eat.

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4. Pickles for the winter

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Products: On a 1 liter jar:

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Cucumbers - how many will go,

5:1313

Dill umbrella - 1 pc.,

5:1354

Horseradish leaf - 1 pc.

5:1387

Garlic - 5-6 cloves,

5:1428

Hot pepper - 3-4 rings,

5:1478

Bulgarian pepper - 2 rings,

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Currant leaves - 2 pcs.,

5:46

Coarse salt - 20 g,

5:83

Acetyl (crush) - 1.5 tablets

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Cooking:

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Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, cover with boiling water. Peel the garlic, rinse the herbs, chopped pepper. At the bottom of the can, put a leaf of horseradish, a sprig of dill, currant leaves. Tightly fill the jar with cucumbers. Sprinkle cloves of garlic and lay pepper. Pour boiling water, cover with lids and allow to cool for so much that you can hold it in your hands. Drain the pot. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into the jars. Pour cucumbers with boiling cucumber water in one jar. To the top. Tighten the jar immediately. (Reduce the fire to a minimum and do not remove water, it should constantly boil.) Turn the finished cans upside down and put in pre-cooked “heat”. Leave the pickles for a day.

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5. Pickled cucumbers with gooseberries

The recipe is checked repeatedly. There is never a misfire. For several years I have been closing cucumbers according to this recipe - the banks do not explode, they do not cloud.

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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 stem branch with an umbrella, Black pepper - 10 peas, Carnation - 10 flowers, Horseradish spine small - 1 pc., Spring water - 3.5 liters,

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For marinade  (per 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 cucumbers with cold water for 3-4 hours. Wash the green, dry with napkins. Chop finely. Peel the garlic and horseradish root and chop finely. Put everything in a bowl and mix well. Cucumbers cut off the "butt". Sterilize the banks. In each jar put a tablespoon of a mixture of herbs and garlic with horseradish. Tightly place the cucumbers, pour a handful of washed gooseberries on top. Boil water, pour cucumbers, warm for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, vinegar to the water drained from the cucumbers. Boil the marinade over low heat for 10-13 minutes. Pour the cans to the top with the marinade, so that it even flows a little. Boil the lids for 5 minutes. Roll up the cans, put the lids down, wrap it very well. After a couple of days, turn the cucumbers upside down, hold for another two days under the covers.

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6. Pickles for the winter

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Products: On a 3-liter jar:

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Cucumbers - 2 kg,

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Dill (umbrellas) - 3-4 pcs.,

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Bay leaf - 2-3 pcs.

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Garlic - 2-3 cloves,

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Horseradish root - 1 pc.,

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Horseradish leaves - 2 pcs.,

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Cherry leaves - 1-2 pcs.

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

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Celery, parsley and tarragon greens - 3 branches each

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capsicum and Bulgarian pepper (optional) - 1 pc.,

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black peppercorns - 5 amount

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

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Cooking:

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

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7. Pickled cucumbers sterilized without vinegar

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

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Products:

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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

blackcurrant leaves - 1 pc.,

7:587

mustard (grains) - 1-3 pcs.,

7:632

dill - 30-40 gr

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dill (seeds) - 2-3 pcs.

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For brine:

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Water - 1 L

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Salt - 2 tbsp.

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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 from the jars is drained and boiled. Cucumbers are thoroughly washed in cold water. Again they put them in jars, adding spices and spices for the aroma, density and fragility of cucumbers. Pour jars of cucumbers with boiling brine and sterilize them at a temperature of 80-90 ° C: liter cans - 20 minutes, three-liter - 40 minutes.

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8. Salting cucumbers in jars - the easiest and most delicious recipe

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Products:

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Water - 1 l.

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Salt - 50 g.

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Cucumbers - how much will go.

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Spices to taste.

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

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

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

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Products on a three-liter jar:

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Cucumbers - how many will go,

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tomatoes - how much will go,

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citric acid - 0.5 tsp,

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salt - 70 g

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Sugar - 1.5 tbsp.,

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bay leaf - to taste,

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peppercorns - to taste

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onions - 2-3 pcs.,

9:1267

garlic - 3-4 cloves,

9:1306

sweet pepper - 2-3 pcs.,

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

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amaranth (shiritsa) - 1 branch

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At the bottom of a dry steamed can, put dill, horseradish, 3-4 flesh points of cherries, currants, oak, a sprig of twigs (so that the cucumbers crackle). Put cucumbers (tomatoes) in a jar or make assorted ones. Add spices, 3 tablets of aspirin. Pour boiling water (1.5-2 l) - carefully so as not to crack the bank. Roll up immediately, turn upside down and wrap until cool.

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10. The secret recipe for funky cucumbers "Lick your fingers"

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Products:

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Cucumbers - 4 kg,

10:687

Parsley - 1 bunch,

10:737

Sunflower oil - 1 cup (200 grams),

10:820

Table vinegar 9% - 1 cup,

10:874

Salt - 80 grams,

10:904

Sugar - 1 cup

10:937

Ground black pepper - 1 dessert spoon,

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Garlic - 1 head.

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4 kg of small cucumbers.

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Mine. You can slightly trim the ponytails and spouts. Cucumbers, which are larger, cut lengthwise into 4 parts. The smaller ones are cut in half along.

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Put the prepared cucumbers in a pan.

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

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

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Pour a glass of sugar and a dessert spoon of black ground pepper into the resulting marinade for cucumbers.

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Cut the garlic head into slices and into the pan. We are waiting 4-6 hours.

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During this time, the cucumbers will start up juice - pickling will take place in this mixture.

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

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Pour the cans to the top with the remaining marinade in the pan, cover with prepared lids and sterilize for 20-25 minutes. We get it, tightly roll it up.

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

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11. Pickled Cucumber Salad

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Great recipe for cucumbers for the winter.

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Products for a 0.5 liter can:

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Onions - 2-3 pcs.,

11:187

Carrots - 1 pc.,

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Garlic - 1 clove,

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Dill seeds (dry) - 1 teaspoon,

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Bay leaf - 1-2 pcs.,

11:358

Allspice - 2 peas,

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For marinade (for 8 cans of 0.5 liter):

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Water - 1.5 liters,

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Salt - 75 grams

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Sugar - 150 grams,

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Table vinegar - 1 glass

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

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We clean the onions, 2-3 medium onions, 1 carrot are consumed for each jar.

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We cut cucumbers across with centimeter washers.

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

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In each prepared jar we put one good clove of garlic into slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice.

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

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Pour jars of boiling marinade, cover with lids and sterilize for 35 minutes with a slight boil.

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We get it, roll it 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.

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We cover the pickled salad - let it cool down until the next day.

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12. Salted cucumbers with vodka

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Ingredients:

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horseradish leaves

12:75

cherry leaves

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currant leaves

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bay leaf,

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dill umbrellas

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black peas,

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50 ml of vodka

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2 tbsp salt.

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

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Rinse all the greens and put it in a pan, add peppercorns and top with cucumbers.

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

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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. Salted cucumbers "Spicy"

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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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½ hot pepper pod,

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a large bunch of dill,

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6 tbsp coarse salt

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Take young and elastic cucumbers, rinse. Cut off their tips on both sides.

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Wash the pepper and cut it lengthwise, clean the seeds and cut across into thin strips.

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At the bottom of the jar, lay 2/3 of the total amount of dill and garlic, cut into thin slices.

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

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

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Cover the jar with a saucer, on which put a small load, for example, 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) to the bottom

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chop 1 clove of garlic,

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

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1 medium onion, cut into rings,

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1 bell pepper cut into strips (pepper I always take either yellow or orange 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 strong, fleshy, well brown, so that they do not become limp and do not turn into porridge). Tamp the vegetables when laying a little.

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

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

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Then sterilize the banks 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 the taste with vegetable oil.

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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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Tomato juice is boiled and cooled. Add salt, garlic, herbs and pour cucumbers laid in a jar. Close the lid and leave in a cool place.

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16. Salted, sharp cucumbers

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Fans of spicy and lightly salted will definitely appreciate these cucumbers. No matter how much you pick up cucumbers, all the same, they will 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 pepper, cut along and remove the seeds. Cut into thin strips.

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

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Fold cucumbers tightly, sprinkle with garlic and pepper.

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

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

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Cover the jar with a saucer, and put a 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 ketchup chili

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Last year, for the first time, I closed cucumbers for this recipe (to be honest, I thought it would not work out very well). My family liked it very much, and colleagues appreciated it at work. This year, somewhere offended by the recipe, I rummaged 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 cans (large can be cut into slices), put 3-4 peas in each pepper, 3-4 pieces of sweet peas, 2 pieces of bay peppers, 1-2 pieces of cloves.
  2) separately prepare the brine: 7st. water, 1 tbsp. sugar, 1 tbsp. vinegar, 2 tablespoons salt, 6-8 tablespoons ketchup. Bring everything to a boil and cool.
  3) pour the cucumbers with the resulting brine and sterilize for 7-10 minutes, then roll up and wrap overnight.

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By the way, this pickle is enough for about 4 cans (it depends on how tightly packed the cucumbers are).
  In winter, hot cucumbers are the most. Bon Appetit everyone!

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18. Canned cucumbers with mountain ash

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There are a lot of recipes for canned cucumbers, and the set of ingredients depends not only on the region of residence or the hostess's fantasy, but also on the compatibility of the products. It is worth noting that aronia can also be used. You have a choice and availability.

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Ingredients:
  - cucumbers - 2 kg
  - mountain ash in clusters - 500 g
  - sugar - 70 g
  - salt - 30 g
  - apple vinegar - 50 g
  - water - 1 l

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Cooking method:
  We wash the cucumbers, cut the ends, put them in a jar, alternating with rowan, previously scalded
  Bring 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 jars, and put them upside down until they cool.

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19. Crystal cucumbers

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Products:

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1 kg 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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cloves

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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 soft. Drain the water.

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

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

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Add vanilla to taste and add cucumbers to the syrup.

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Cook over low heat, stirring constantly, until the cucumbers become clear

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To get the most delicious crispy pickled cucumbers, you do not need to have the skill of the main chef. These vegetables are easy to cook and pickle yourself at home.

Whatever preparations the hostesses make, pickled, crunchy cucumbers made at home for the winter occupy a special place. Look at them - already salivating!

Here (in this article) the best recipes for pickled cucumbers are collected in one place (for convenience, I created a menu):

In winter, without them, you can not imagine a single festive table, salad or sandwich for breakfast.

In order for the appetizer to turn out to be truly pleasant, tasty and aromatic, you need to properly roll up the vegetables, adding the necessary amount of spices and seasonings. Therefore, we propose to consider several detailed recipes.

  Sweet pickled cucumbers for the winter for 1 liter, like Bulgarian

The second name of the preservation is “Cucumbers in Bulgarian”. To taste they are sweet and sour. Perfectly stored in the cellar, refrigerator.

This cooking recipe can be found in many cookbooks of grandmothers and mothers. The amount of these ingredients is calculated on a can with a capacity of 1 liter.

Products

• small cucumbers;
• turnip onion - 60 gr;
• granulated sugar - 50 grams;
• garlic - three cloves;
• table salt (without additives) - 30 g;
• bay leaf - 1 pc.;
• peppercorns - to taste;
• sprigs of fresh dill;
• table vinegar - 45 ml.

How to cook pickled cucumbers for the winter?

Wash the jar with soap and soda solution, dry in the oven. Boil the lid.

Peel the onion. Cut into several slices. Rinse the cucumbers with a foam sponge, put in an enamel container, pour in ice water and leave in a cool place for 2-3 hours. Remember to change the water from time to time.

At the bottom of the glass bowl put spices, peeled cloves of garlic and tight cucumbers. Place dried sprigs of dill on top.

Boil a clean, filtered liquid in a separate container. Fill the prepared jar with the contents. Cover and leave on the kitchen table for 10-15 minutes.

Gently pour the liquid back into the pan, pour sugar and salt. With regular stirring, bring to a boil and cook until the granular ingredient is completely dissolved. Remove from stove, pour in acid and mix.

Pour the hot marinade into clean, sterile jars. Close caps tightly and turn over. Wrap in a warm blanket. Store in a cellar or refrigerator after cooling.

  Pickled cucumbers with citric acid in the store

According to this recipe, I manage to get the awesome taste of pickled cucumbers as in a store. Try it yourself and compare with store items - the same thing.

Ingredients

• cucumbers for 2 liter cans;
• dill - 4 branches;
• mustard seeds - 1 tsp;
• table salt - 60 g;
• granulated sugar - 50 g;
• cherry leaf - 2-3 pcs.;
• lavrushka - 2 leaves;
• garlic - 10 cloves;
• citric acid - 5 g each (per can);
• peas peas - 5 pcs.;
• filtered liquid - 1 l.

Cooking recipe

Rinse the cucumbers well and soak them for several hours in a cold liquid. Peel the garlic and cut each slice into several parts. Rinse and dry aromatic herbs.

Wash cans with soap and soda solution, sterilize over water vapor, and boil the lids for several minutes.

Cut off the ends of the cucumbers, put them tightly in the prepared container along with aromatic herbs, spices and garlic. In a separate pan, bring the liquid to a boil and pour it into jars. Cover and leave the containers on the kitchen table for a quarter of an hour.

Strain the water back into the pan, add salt and sugar. Bring to a boil with regular stirring, cook for 3 minutes until the bulk ingredients dissolve.

Remove the finished brine from the stove. Pour them into prepared jars and add to each citric acid. Close the container tightly, turn it over and cool under a fur coat. Storage of the workpiece is allowed in the cellar or refrigerator.

And try some more delicious recipes for the preparation:

  Pickled cucumbers in a 1.5 liter jar

The house has a lot of jars with a capacity of 1.5 liters? Then we offer you an unusual recipe for pickled cucumbers.

In winter, all family members will appreciate the tasty, vibrant workpiece. The carrot included in the dish makes the appetizer not only fragrant, but also very healthy. It is in a large container that the appetizer will look unusual and original.

Structure

• small fresh green greens - 1.6 kg;
• carrots - 150 grams;
• white onion - 100 grams;
• sprigs of mint - 4 pcs.;
• pepper black peas to taste;
• 4 horseradish, cherries and black currants;
• table salt - 90 gr;
• granulated sugar - 60 g;
• filtered water.

Cooking method

First of all, it is necessary to prepare all the ingredients: onions, carrots - peel, aromatic herbs - rinse, dry, and vegetables - rinse, dry and cut off the "butt" as necessary.

Chop the prepared onion rings, carrots in circles, and cut the cucumbers into 4 parts.

Wash the jar with soap and sterilize. Place spices and aromatic herbs at the bottom of the container. Then lay onion-cucumbers-carrots in layers. In this way, spread the vegetables until the ingredients and the place in the container runs out. Cover with lids.

Boil water in a separate pan, fill the jars with contents, stand for 10-15 minutes and drain the liquid back.

Add granulated sugar, salt. With regular stirring, bring to a boil and cook until the bulk products are completely dissolved. Remove from the stove, pour in the acid and immediately pour on the fruit. Tightly roll up, flip, wrap and cool. Store in the cellar.

  Winter pickled cucumbers - crispy in a 3 liter jar with currants

Do not want to add acetic acid to the marinade. Then we suggest considering a recipe for pickling cucumbers with the addition of red currants. The workpiece is very beautiful and tasty.

Products:

• how many cucumbers enter a 3-liter container;
• red currant - 60-80 g;
• cloves of garlic - 3 pcs.;
• horseradish root - 5 g;
• granulated sugar - 25 g;
• table salt - 35 g;
• black peppercorns - 9 pcs.;
• currant leaves - 3 pcs.

Recipe

Prepare vegetables: wash and soak in ice-cold liquid. Wash jars with soap and dry in the oven. Put the indicated, peeled spices and aromatic herbs on the bottom of each container.

With greenery, cut off the ends and place them tightly in jars of processed berry. Boil the filtered liquid in a saucepan and pour. Cover and leave for 10-20 minutes.

Filter the water back into the pan, add salt and sugar. With regular stirring, bring to a boil.

It is important that the bulk components are completely dissolved. Pour the finished marinade into a container with greens. Cover and place in a pan with cold water for further pasteurization. In time, this process will take 5 minutes.

Carefully remove and tighten. Store in a refrigerator or cellar.

Useful and interesting:

  Pickled Cucumbers with Vodka: Cold Winter Recipe

Just don’t think that the taste of vodka will be felt in the marinade. Not at all! On the contrary, you can’t even smell the vodka. But in fact, good vodka or cognac gives our green fresh fruits a lasting crunch and strength.

The basis

• cucumbers of any size
• cooking power - 3 tablespoons,
• vodka - 75 grams,
• filtered water - 1.5 liters per 3 liter capacity,
• currant and horseradish leaves,
• dill umbrellas
• garlic,
• celery,
• peppercorns (allspice, white and black).

We pickle in banks of any volume

Soak the washed fruits in a bowl of cold water. After 3 hours, we take it out and wipe it with a towel. Butt cut and sort by size.

Spread half of the spices and herbs on the bottom. Then vertically the cucumbers and the second part of the spices. If capacity allows you can still layer fruits.

Now salt and vodka. Pour water to the shoulders and twist for the winter. Store in a cool place. If you want to taste pickles now, then after 3-4 days you can try. During this time, they will have time to pickle.

  Winter pickled cucumbers: crispy without sterilization

The simplest and most popular method of preserving greens with the addition of acetic acid. The main ingredient is made without much hassle, and as a result, the workpiece turns out to be crispy, tasty and juicy.

Ingredients

• small cucumbers - 3 kg;
• salt for canning (per 1 liter of liquid) - 45 g;
• granulated sugar - 30 grams (per 1 liter of brine);
• table vinegar - 30 ml (per 1 liter);
• garlic - 2 cloves;
• peas, bay leaves, fresh dill (twigs or umbrellas) to taste.

Recipe

Using a foam sponge, rinse the greens in cool water. Put in a food bucket and pour ice-cold liquid. Leave in a cool place for 3 hours. The longer the vegetables are soaked, the crisp they are.

Advice! To get a better preservation, it is recommended to change the liquid 3 times in addition to the entire soaking time.

In the meantime, it is necessary to prepare a container in which greens will be preserved. To do this, it must be thoroughly washed with a soap-soda solution. Dry in an oven at a temperature not exceeding 100 degrees.

Rinse the prepared greens, dry. Peel garlic from unsuitable parts, chop with plates.

On the bottom of clean jars lay spices: peppercorns, garlic and aromatic herbs. Then tightly cucumbers, which previously remove the "butt". Boil the water, not forgetting to measure, in order to calculate the required number of spices for the preparation of the marinade.

Pour boiled water, stand for 10 minutes and pour it back. Boil and repeat the procedure 1 more time.

Bring the liquid to a boil, add sugar, salt. Cook until the bulk components are completely dissolved. Turn off the heat and pour in acid. Stir and fill the jars with contents with a hot marinade.

Seal tightly, turn the lid down and wrap it with a warm blanket. After cooling, put into storage.

  Winter pickled cucumbers with mustard in liter jars

Instead of acetic acid without sterilization or with it, I often use mustard. And you can combine mustard seeds and vinegar. There will be nothing bad from this compatibility, on the contrary, vegetables will acquire a new piquancy and will become even more attractive in terms of snacks.

This recipe for pickled pickles with mustard, horseradish and currant leaves came from my mother and grandmother. Watch the video:

  The most delicious and crispy pickled pickles for the winter according to the classic recipe

The presented classic step-by-step recipe consists of the simplest ingredients. The billets are delicious, reminiscent of the cucumbers of barrel salting.

Cooking feature - Zelentsy of any size is allowed, including overripe ones.

What do you need?

• cucumbers, how much will go into a 3-liter glass jar;
• non-iodized table salt - 4 tbsp (in marinade) and 2 tbsp. additionally;
• cloves;
• black peas;
• allspice;
• fresh dill - twigs and umbrellas.

Pickling method

Wash fresh fruits, put them in a suitable container and cover with ice-cold liquid. Leave in this form for 2 hours, not forgetting to regularly change the water.

In the meantime, wash the jars with soap and dry in the oven. Arrange prepared cucumbers in sterile containers in layers together with aromatic herbs and seasonings. Add the indicated amount of coarse salt and fill with clean filtered water.

Cover and shake the contents gently so that the salt spreads evenly.

The lid needs to be removed, and a gauze napkin placed on the neck, wetting it with water first. Top with 2 tablespoons of coarse salt.

Leave the containers in this form for 2 days. Over the specified time period, the brine in the bank will become cloudy. There will be a smell of barrel vegetables, which suggests that it is time to move on to canning.

Carefully remove the cheesecloth, strain the liquid in a pan and put on the stove. Bring to a boil and warm for 1-2 minutes. Pour hot brine into a jar, close tightly and turn over. Cover with a warm blanket and leave in this form until completely cooled.

  Pickled pickles for winter recipe without vinegar with apple juice

Apple juice will help replace acetic acid. Such a blank perfectly diversifies the nutrition of people with diseases of the digestive system.

A step-by-step recipe for cooking is quite simple and at the same time unusual. From the specified number of ingredients, 2 jars with a capacity of 1 liter will be obtained.

You need

• small fresh cucumbers - 2 kg;
• apple juice (transparent) - 2.3 l;
• rock salt - 60 g;
• granulated sugar - 60 g;
• mint - 2-3 leaves;
• dill - 2 umbrellas;
• carnation - 2 inflorescences;
• black peas - 4 pcs.

Pickles recipe

Wash jars with soap and dry in the oven. Rinse cucumbers, put in a suitable container and pour cold water. Soak for 2-3 hours.

Rinse mint, dill umbrellas and other spices, pour over boiling water.

Put prepared spices and aromatic herbs in prepared glass containers. Tightly and gently place the pickles. Cover with a lid.

Getting to the marinade. To do this, pour apple juice into an enameled pan, add salt and granulated sugar. With regular stirring with a plastic spatula, bring to a boil and cook until the bulk components are completely dissolved.

Fill cucumbers, roll up tightly, turn over. Wrap in a warm blanket, and then put in storage in the cellar or refrigerator. The maximum shelf life of this workpiece should not exceed more than 6 months.

Advice! Replace apple juice with grape, apple and pumpkin. In this case, from aromatic herbs it is necessary to use a cherry leaf, lemongrass.

  Video recipe: Pickled cucumbers with chili ketchup for the winter

Vegetables will be cooked in liter jars. A wonderful simple and quick recipe for preparing a workpiece.

When you start cooking and pickling, make sure that households do not attack you. And then the cucumbers will not live to be preserved - they will be eaten right there - they turn out to be so delicious!

We watch the video, everything is in order and explained in detail:

  How to pickle cucumbers for the winter

In order for pimply vegetables to turn out tasty, fragrant and crunchy, you need to follow a few simple recommendations:

Use only quality raw materials. Fruits are recommended to be selected medium size with a pimply and elastic skin.

To add flavor and prolong a longer period, you need to use aromatic herbs and spices. It can be leaves of cherry, currant, horseradish (root), allspice and black peas, clove inflorescences, mustard seeds.

Be sure to soak the greens. The more often change the water, the crunchy they turn out.

  Instant pickled cucumbers in a package in 2 hours: dry quick salting method

Finally, I will share a quick recipe. I want to taste the fresh green summer fruits already salted right now. There is no urine to look at them - they just ask to open a jar.

No, we are not going to touch the ready, but we will cook it according to the quick recipe in the bag.

According to this classic recipe, salted cucumbers with garlic and herbs are prepared.

We will need

• fresh gherkins a little more than a pound,
• dill umbrellas
• a spoon of salt
• 2 cloves of garlic.

Quick pickling recipe in bag

Wash the fruits, remove the "butt." And for quick salting and pickling, cut into four parts.

Put in a bag and add garlic and herbs. Salt and mix thoroughly by hand - directly with your hands.

Tied up cellophane and shaken vigorously several times. Then put in another bag so that the brine that the vegetables will give does not run away. And left for 2 hours - let them be salted and soaked in spices.

After 2 hours, you can enjoy a quick snack.

By the way, I have an article where I tell how to cook quickly and tasty lightly salted cucumbersto eat at least tomorrow -

Bon Appetit!

Today I got a long article - I wanted to tell everything in one topic without dividing it into pages. So that all possible recipes for pickled cucumbers are in one place.

I want to take this opportunity to find out from you, dear readers, what recipes you can recommend for such preparations for the winter. Share below in the comments.

Is it possible to imagine a home cellar or pantry without cans of pickled cucumbers? You can not harvest compotes or preserves, or make stews, but cucumbers are always preserved! Anyone who has not yet found their perfect pickling recipe is advised to start cooking with us right now. As soon as a sufficient number of cucumbers appears in the garden or in the market, practically in every family they start to be salted. I want, of course, fresh, but still slightly salted, crunchy, fragrant, with the addition of herbs and spices, I like much more. Preparing pickled cucumbers for food is very simple, and if you want to keep the same taste for the winter, you can’t do without our recipe.
  His name is interesting. But this is not for originality, but so that during the preparation of the blanks it is not necessary to look into the recipe book each time. 3 is salt, 6 is sugar, 9 is vinegar. That's the whole secret, and now let's get down to cooking.

Ingredients:

On a 3 liter jar:

• cucumbers - about 1.5 kg;
• 2-3 branches of parsley and dill;
• 3-5 cloves of garlic;
• 1 bell pepper (medium size);
• 5-7 peas of allspice;
• 5-7 peas of black pepper;
• a pair of laurel leaves;

• Not be superfluous will be leaves - currants, cherries, oak (2-3 leaves per jar). Horseradish leaves will also make our pickled cucumbers crispy and fragrant. If you have one, then be sure to put a piece of horseradish in a jar.

For marinade:

• 1.5 liters of water;
• 3 tablespoons of coarse salt;
• 6 tablespoons of sugar;
• 9 tablespoons of vinegar 9%.

How to cook pickled cucumbers for the winter "3-6-9":

Peel sweet bell pepper and garlic, wash and cut into slices or rings. Sort cucumbers, wash thoroughly and soak in cold water for 2-3 hours. This is done in order to “revive” the fruits. They are most delicious after a couple of hours after watering. Therefore, even plucked from the garden, and not bought in a store, need such a procedure.

At the bottom of the can, put greens, Bulgarian pepper, garlic, peas of black and allspice, lavrushka.

Place cucumbers tightly on top.

Pour boiling water over the jars, cover, leave for 15-20 minutes.

After draining the water, bring it to a boil again and refill the cans.

For the third time, prepare a brine from the water drained from a can, adding salt and sugar. If desired, you can take new water.

Boil.

Pour the jar with brine, after adding vinegar to it. If there is not enough water at the last stage, then you can add the missing boiling water from the kettle.

Roll up, turn upside down, wrap in a warm blanket until cool.

That's all! It remains to wait for a winter evening to open a jar of pickled cucumbers and serve them with potatoes for a quiet family dinner, or as a funky snack for guests.

Such a hot time now - the end of summer and the beginning of autumn. The harvest has ripened and the housewives have to work longer in the kitchen in order to prepare various delicacies for the winter. Today I want to offer you delicious recipes for crispy pickled cucumbers. Even if the housewives do not procure them, they buy ready-made ones. But often in store cucumbers there is so much vinegar. And you can choose the appropriate recipe yourself and determine for yourself which cucumbers you like - salted, spicy or sweet. It is so delicious to crunch in winter with potatoes, and maybe even with vodka on holidays.

In my piggy bank of recipes for pickled cucumbers there are time-tested preparations. But you must admit, it’s a shame if the recipe is good, and the jar didn’t shoot, but opened the cucumbers, and they are soft. I had such a bitter experience, and the whole batch of blanks. And then I became interested in what should be done to make the cucumbers crispy, and I share these tips with you.

1. For canning, pick up small healthy cucumbers, with thin skin and dark pimples.
2. To prepare the marinade, use regular, non-iodized salt.
3. If possible, use clean, spring water without chlorine.
4. To make the cucumbers crispy, put blackcurrant, oak, leaves or horseradish root in the jars.
5. For pickling, use cucumbers picked no later than 24 hours.
6. So that voids do not appear in pickled cucumbers, soak the cucumbers in very cold water for 5-6 hours. Try not to heat the water.
7. Do not abuse garlic when pickling - it is believed that garlic makes cucumbers softer.
8. For greater hardness of cucumbers in a jar, put mustard seeds in the marinade.
9. One way for the cucumbers to be crispy is to add 1 tbsp pair to each jar. l vodka.
10. To preserve the hardness of cucumbers, it is better to use the method of repeated pouring with hot marinade during canning.
11. After rolling up the cans, do not wrap the cucumbers with a warm blanket so that they cool faster.

  Crispy pickled cucumbers for the winter - recipe for 1 liter

I give this recipe for 1 liter of brine, from which we get two liter cans of cucumbers.

Ingredients:

• cucumbers - 2 kg
• water - 1 liter (for 2 cans)
• salt - 1 tbsp. l with a slide
• sugar - 2 tbsp. l
• vinegar essence (70%) - 1 tsp. (for 1 can)
• peppercorns
• cloves - 2-3 pcs.
• horseradish leaves
• cilantro
• dill
• garlic

1. In the jars well washed with soda, put chopped dill and cilantro greens and a few cloves of garlic at the bottom.

Boiling lids must be boiled in advance

2. For cucumbers, cut off the ends on both sides. Tightly put the cucumbers in a jar halfway and pour over greens again. We also report cucumbers to the top of the jar.

3. Boil water and pour cucumbers in a jar with hot water. We are waiting for about 10-12 minutes. Pour the water into the pan.

If the jar into which boiling water was poured can be taken with two bare hands, then it is time to drain the water

4. The second time we pour boiling water (it is very convenient to boil water in the kettle) and wait another 10-12 minutes. We pour this water into the sink.

5. From the water that we drained after the first fill, we prepare the marinade. Add salt and sugar, peppercorns and cloves, bring the marinade to a boil.

6. Pour 1 tsp. Directly into the cans. vinegar essence. Pour with hot marinade and try to get spices in each jar.

How to make 9% vinegar from 70% vinegar essence? Very simple - 1 tsp. vinegar essence \u003d 8 tsp. 9% vinegar - 7 tsp. water.

7. Now it remains only to roll up the cans with metal lids and turn upside down until it cools completely.

  Sweet crispy pickled cucumbers for the winter 1 liter recipe

I want to tell you that sweet pickled cucumbers are even tastier than salted ones, although probably not everyone will agree with this. But the sweet-sour marinade of this recipe does its job - the cucumbers simply disappear from the plate and everyone asks for supplements. I strongly advise you to cook.

Ingredients:

• cucumbers
• peppercorns
• carrot
• onion
• bay leaf
• dill
• mustard seeds
• chilli

Marinade per 1 liter of water:

• salt - 1 tbsp. l with a slide
• sugar - 200 gr.
• vinegar (9%) - 200 ml

I do not specifically indicate the number of cucumbers, and the marinade is designed for 1 liter of water. Accordingly, I take carrots and onions “by eye”. The main thing in this recipe is to keep the proportion of salt and sugar. And if you think that there is a lot of sugar, do not hesitate. but try to cook - I'm sure you will like it.

1. We wash the cucumbers, cut off the tips. Peel the carrots and cut them into circles. Chop the onion in half rings and garlic in strips.
2. We put spices, onions, carrots and herbs in clean jars. You can add chili pepper as desired. Our family loves spicy.

3. Clean cucumbers tightly spread in jars. Try to put larger cucumbers down and smaller ones on top.

Conducted an experiment - laid out small cucumbers in banks vertically, and in other banks horizontally - it turned out approximately the same.

4. Boil water - it is very convenient to boil water in a teapot and pour it into cans. Pour cucumbers with boiling water and leave for 20 minutes. This water is poured into a saucepan and set on fire - from it we will prepare a marinade.

5. Pour cucumbers again with clean boiling water and leave for another 10 minutes.

6. From the first water we prepare the marinade, bring to a boil and add salt and sugar. Lastly, pour the vinegar.

7. Pour water from cans with cucumbers, and pour cucumbers with hot marinade.

8. We twist the jars with sterile lids, turn them upside down and hold until cool.

  Crispy pickled cucumbers with mustard - winter recipe

Last year, I first pickled cucumbers with mustard and from my own experience I can say that a hundred experiments were successful. Thanks to mustard, such cucumbers acquire a special taste. Do not be afraid to experiment. We will sterilize these cucumbers by the method of threefold pouring.

Ingredients:

• cucumbers
• peppercorns
• horseradish leaves, black currant
• bay leaf
• dill
• garlic

Marinade per 1 liter of water:

• salt - 3 tbsp. l
• sugar - 250 gr.
• vinegar (9%) - 150 ml
• hot mustard - 1 can

1. As in the previous recipe, in clean jars we first put greens, spices, and then cucumbers.

2. Pour cucumbers in jars with boiling water and leave for 15-20 minutes. We pour the water into a free pan and immediately put it on the fire - from it we prepare the marinade.

3. In the meantime, another portion of boiling water should boil with us, you can simply pour the cucumbers from the kettle. Fill and leave for another 10 minutes. We drain the water and fill it with the marinade already prepared by then.

3. And to prepare the marinade, the water drained for the first time is added with salt, sugar, mustard and vinegar. Bring to a boil and pour into banks.

4. We twist the jars with sterilized lids, turn them over and hold until cool.

  Crispy Pickled Cucumbers with Citric Acid - Winter Recipe

Not everyone loves vinegar, but in order for the cans to stand well and reliably in the winter, acid is still needed. Vinegar can be replaced with citric acid.

  Crispy pickled cucumbers for the winter without sterilization

This recipe is also without vinegar, but with citric acid. And instead of sterilizing the jars with cucumbers, we will pour boiling water.

Ingredients:

• cucumbers
• peppercorns
• horseradish leaves, black currant
• bay leaf
• dill
• garlic
• mustard seeds

Marinade per 1 liter of water:

• salt - 2 tbsp. l
• sugar - 3 tbsp. l
• citric acid - 1/3 tsp

We will use the 3-fold fill method.

1. Put greens, spices and garlic at the bottom of the jar. We put the cucumbers tightly in the jar.

2. Fill with boiling water, cover with a lid and let stand for 20 minutes.

So that the jars do not crack from hot water, you can put a metal spoon in each jar

3. Drain the water and fill it with a new portion of boiling water, again let it brew for 10-15 minutes.

4. The first drained water is measured to prepare the marinade. Bring it to a boil and add salt and sugar.

5. We put citric acid directly into the jars. If you have a 3 liter jar, then 1 teaspoon will be needed for citric acid.

6. Fill the cucumbers with the marinade and tighten the caps tightly. Banks turn over until completely cooled.

  Crispy pickled cucumbers with vodka - winter recipe

As I already wrote, vodka is added to the marinade so that the cucumbers are crispy. I found an excellent recipe for delicious cucumbers with vodka on the Internet. Cucumbers are salted like from a barrel.

Ingredients:

• cucumbers 1.5 - 2 kg
• peppercorns
• horseradish leaves, black currant
• bay leaf
• dill
• marigolds - 3-4 pcs.
• garlic 4 - 5 cloves

Marinade:

• salt - 100 gr.
• vodka - 50 gr.

  Pickled cucumbers for the winter - lick your fingers recipe

Another wonderful recipe, according to which I canned for about 10 years and always produce delicious cucumbers, in fact, "lick your fingers."

Ingredients:

• cucumbers
• garlic
• onion
• carrot
• horseradish root or leaves
• bay leaf

Marinade for 3 liters of water;

• salt - 5 tbsp. l
• sugar - 9 tbsp. l
• vinegar 9% - 300 ml

1. At the bottom of the jar we put greens and spices. Onion cut into half rings, carrots in circles. Put the cans at the bottom.

2. Tightly put cucumbers in a jar.

3. Cook the marinade, pour the vinegar last. Pour cucumbers with hot marinade.

4. Banks are immersed in a pot with warm water. We put a towel on the bottom of the pan. It is better to boil lids for cans separately. We sterilize jars with cucumbers for 10-15 minutes and roll them up.

So, there are enough recipes for pickled cucumbers to choose the right one for yourself. But you yourself understand that for the choice you need to try to cook according to different recipes. Please note that the ingredients in all recipes are almost the same, and the taste of the cucumbers is completely different.

I wish you delicious preparations and good recipes. And if you liked my recipes, share them with your friends on social networks, suggest your recipes and write comments and comments.