Classic brine for canning cucumbers. Canned cucumbers are the perfect winter snack

Date of publication: 06.27.19

The excellent taste of cucumbers has prompted culinary specialists to search for different ways to prepare preparations. As a result, delicious recipes for pickled cucumbers appeared (in barrels and jars, cold, hot and dry), pickled (without and with sterilization, with vinegar, citric acid, vodka, adjika, tomato paste and ketchup), as part of snacks - salads for the winter.

It will be difficult for an inexperienced housewife to navigate the variety of recipes on her own, so the selection of proven recipes below will help you choose the most attractive stock recipe that meets your taste expectations and culinary skills. And a few useful tips, saved for last, will help you avoid possible mistakes.

Cucumber recipe with photo

This method of preparing spicy cucumbers with ground black pepper will delight the whole family. The taste of cucumbers is not spicy, but has some zest. No one can refuse such crispy cucumbers.

The calculation of products is described for one three-liter jar.

If you or your loved ones have a predisposition to allergic reactions or peptic ulcers of the stomach, intestines, or functional kidney disorders, it is advisable to replace the preservative aspirin with something more harmless, for example, citric acid.

Cooking time: 50 minutes

Quantity: 1 serving

Ingredients

cucumbers: 2.5 kg;
water: 1 l;
currant leaves: 7-10 pieces;
garlic: 3-4 cloves;
dill greens: 30-40 g;
salt: 1 tbsp;
sugar: 2 tbsp;
ground black pepper: 1 pinch;
allspice: 7-10 pieces;
black pepper: 7-10 peas;
lemon acid: on the tip of a knife;
aspirin: 2 tablets;
bay leaf: 6 pieces

Cooking instructions

All food and utensils must be clean. The jar requires sterilization. Boil the screw cap in advance. Wash the currant leaves and dill, or even pour boiling water over them. Place leaves and herbs in a jar.

Rinse the cucumbers very thoroughly. Trim each cucumber on both sides. Place the cucumbers tightly in the jar.

Boil water in a kettle. Pour this boiling water over the cucumbers. Leave the jar aside for 20 minutes.

During this time, you will need to separately make a marinade for future preparations. Boil water in a saucepan.

Add salt, sugar and bay leaves there. Boil for 5-7 minutes.

Drain the water from the jar into the sink. To do this, you need to use a special rubber lid with holes.

Place finely chopped pieces of garlic, black peppercorns and allspice into a jar with cucumbers.

Add ground black pepper. Add aspirin and citric acid.

Pour the ready-made hot marinade over the cucumbers in the jar. Screw the lid with a key.
The jar should be stored upside down for the first 24 hours. Moreover, the jar with the preparations should be well wrapped in a blanket.

Further storage should be carried out in the basement.

Bon appetit!

Crispy cucumbers

Every housewife is looking for her ideal recipe for crispy cucumbers and, having found it, never changes it. But in addition to the correct recipe, the fruits themselves are of great importance. They should be green and elastic, their length should not be more than 7-8 cm. You should not put garlic in jars, it will make the finished preserve soft.

Amount of ingredients enough for four one and a half liter jars:

2000 g of fresh cucumbers;
500 g onions;
2500 ml water;
200 ml vinegar 9%;
200 g sugar;
100 g salt;
4 bay leaves;
8 black peppercorns;
40 g dill greens.

Canning crispy cucumbers step by step:

Peel and chop the onion in any way, then place it on the bottom of a prepared sterile jar along with bay leaf, pepper and fresh dill;
Trim the butts off the washed cucumbers and fill the jars with them. Make a marinade from water, salt, sugar and vinegar and fill the jars with cucumbers;
After this, cover the jars with lids and place them in a pan of boiling water for 10 minutes. Be sure to ensure that the cucumbers are not overcooked. They should change color, but the green veins should remain;
Then roll up the jars with lids using a key and leave to cool. There is no need to wrap them while they cool to maintain their crispness and elasticity.

Cucumber salad in jars

Canned cucumber salad is an excellent side dish or snack that does not require long preparation. It will be enough just to uncork the jar and transfer its contents to a plate. There are many options for such a snack; every housewife has her own signature recipe. One of the simplest (does not require sterilization) and delicious is cucumber and onion salad.

Amount of ingredients and spices per 1.5 liter jar:

1000 g cucumbers;
150 g onions;
30 g dill;
20 g table salt;
40 g crystalline white sugar;
60 ml 9% vinegar;
12 g garlic;
6 peppercorns;
2 cm piece of hot red pepper.

Canning method:

For clean, unripe cucumbers, trim approximately one centimeter on each side. Then cut them into thin slices, like for a salad. Place in a suitable sized pan;
Chop the well-washed and towel-dried dill very finely with a knife. Then send after the cucumbers into the pan;
Remove the skin from the onion and chop it into thin half-rings. Cut the peeled garlic cloves lengthwise into two or more pieces. These vegetables can also be added to the main product;
After all the ingredients are crushed, they need to be sprinkled with salt and sugar, pour in vegetable oil and vinegar. Add spices (allspice and hot pepper) Mix the contents of the pan thoroughly and leave to steep for three and a half hours;
This time will be enough for all the ingredients to be saturated with the aromas of the spices. Now the pan with the salad needs to be put on the lowest heat (this is important!) and brought to a boil under the lid;
Before the vegetable mass boils in the pan, it must be carefully stirred several times. Cook the boiled salad for approximately five minutes until the cucumbers change color. It is important here not to overcook so that the chopped vegetable remains crispy;
After this, all that remains is to arrange the vegetables in sterile glass containers and close the lids. It should be cooled upside down under a warm blanket.

Recipe for a liter jar

In Soviet times, pickled cucumbers could be found on store shelves exclusively in three-liter bottles. Now the situation has changed dramatically: both the food industry and housewives prefer to pickle small cucumbers in small containers (a liter or one and a half liter jar).

The process of pickling cucumbers in a liter jar:

Place cucumbers soaked in cold water in a clean liter jar. While laying them, arrange them with thin strips of carrots, chopped onions, cut garlic cloves and herbs (parsley sprig or dill inflorescence);
Pour boiling water over the cucumbers twice for 10 minutes to warm them thoroughly. For the third time, drain the water from the cucumbers into a saucepan, add salt, sugar and spices (pepper, bay leaf, cloves or others). Boil everything and pour the marinade over the cucumbers;
Roll up the jars and turn them upside down until they cool completely. To further warm up the seaming, the jars can be covered with something warm.

Pickling cucumbers

Housewives use various methods of pickling cucumbers for the winter, but the cold method is undoubtedly considered the simplest of them. It does not require long sterilization of the workpiece, boiling the brine, the hassle of rolling up the lids with a key and cooling under a blanket. It is better to store such a preparation in a cool basement or in the refrigerator.

Cold method of pickling cucumbers step by step

How many spices, cucumbers and brine will be needed for a 3-liter jar:

2000 g of cucumbers (or a little more or less);
1500 ml water;
100 g salt;
50 ml vodka;
cherry leaves, dill, horseradish, garlic and pepper to taste.

Place the washed cucumbers in a jar, placing them with herbs and spices, or you can simply put these ingredients at the bottom of the container, and then green cucumbers in dense rows;
Prepare the brine by dissolving salt crystals in cold water.
Pour vodka into the jar. It will help preserve the beautiful green color of vegetables and act as a natural preservative.
Top everything with brine, close with a nylon lid and store.

Cucumbers without vinegar

Vinegar is often used as a preservative in winter preparations, but even without this product you can prepare delicious crispy cucumbers for the winter. The duration of preparation of such a preparation may not last five to six days, but the result will be worth it. The cucumbers turn out no worse than barrel cucumbers, but without the likelihood that they will peroxide.

Proportions of products for two three-liter jars:

4 kg of cucumbers;
5 liters of water;
250 g salt;
10 pieces. cherry leaves;
20 pcs. black currant leaves;
5 oak (walnut) leaves;
5 dill umbrellas;
3 leaves of horseradish.

Canning steps:

Place the prepared cucumbers (soaked and washed) in a large saucepan along with the herbs and fill with saline solution. Cover the contents of the container with a plate on which to place pressure. A three-liter jar filled with water will be enough. Leave everything like that for two to five days;
When the cucumbers have a slightly salted taste, you can proceed to the next stage of canning. Pour the brine into a separate container, but do not pour it out. Place cucumbers without greens in prepared sterile containers;
Boil the brine drained from the cucumbers and pour it over the cucumbers in the jars. Leave this for 10 minutes, then drain the brine again and repeat the procedure, only now the jars will need to be rolled up with sterile tin lids;
The jars with cucumbers turned upside down should cool over a warm blanket. After this, they can be put away in a dark storage place.

How to cook cucumbers without sterilization

It often happens that the time to prepare cucumbers for the winter falls on a very hot (in the literal sense of the word) season, and you don’t really want to create additional heat in the kitchen by sterilizing the cucumbers. Then a recipe for cucumbers without sterilization will help out, which are well stored not only in the basement, but also in the pantry in the apartment.

On average, one liter jar will require:

1500 g cucumbers;
50 g salt;
50 g sugar;
30 ml 9% vinegar;
1-2 cloves of garlic;
1-2 black peppercorns;
1 bay leaf;
greens (dill, cherry and currant leaves).

Algorithm of actions:

First you need to dip the cucumbers in cooler water and leave for a couple of hours. For canning, you should select beautiful, smooth fruits of approximately the same size;
Place greens and garlic cloves at the bottom of clean, sterile and dry jars, and washed cucumbers on top in dense, orderly rows;
Boil water, fill the jars with cucumbers with it and leave for 10 minutes, then drain the water;
Place a few black peppercorns, bay leaves, salt, sugar and vinegar into each jar. Then fill the jars again with boiling water, roll them up and wrap them. Place the cooled jars in the pantry or basement for storage.

Korean cucumbers

This winter salad of cucumbers and carrots with Korean seasoning will appeal to lovers of spicy gastronomic sensations. Of course, it is better to choose small fruits for canning, but if they are a little overripe, then you can simply remove the thick, rough peel from them.

For one serving of Korean-style cucumbers (6 liter jars) you will need:

4000 g of fresh cucumbers;
1000 g carrots;
200 g crystal sugar;
200 ml of refined sunflower address;
200 ml 9% vinegar;
100 g table salt;
30 g garlic;
15 g Korean spices.

Operating procedure:

Cut the cucumbers, soaked in cold water and well washed, lengthwise into quarters and place in a bowl of the appropriate size;
Peel, wash and chop the carrots using a special grater for Korean carrots. Then transfer to a container with cucumbers;
Mix vegetable oil with sugar, salt, vinegar and Korean seasoning to prepare the marinade. Pour the resulting mixture over the chopped vegetables, add the garlic passed through the garlic and stir;
Cover the container with the mixed salad with a lid and place in the refrigerator for five hours. After this, transfer the vegetable mixture into dry, clean jars and sterilize in a pan of boiling water. Half-liter jars will need 10 minutes, and liter jars – 15-20 minutes;
In order for cucumbers to be stored well all winter, jars of salad must be covered with something warm (for example, a blanket or a blanket) until they cool down.

Cucumbers with mustard

Housewives love to use mustard in the process of canning cucumbers, and there are several reasons for this: the pleasant taste of the finished canning, the sufficient strength and crispness of the cucumbers, as well as their beautiful color, which is obtained in the end.

For one liter jar, the proportions of products will be as follows:

600 g cucumbers;
20 g salt;
20 g sugar;
20 ml vinegar 9%;
10 g garlic;
10 g dry mustard;
3-5 g ground black pepper.

How to preserve:

Pour cold water over the cucumbers and leave for several hours. Then wipe dry and cut lengthwise into four pieces;
After this, sprinkle the cut vegetables with salt, mix and leave for three hours, stirring them from time to time;
Then pour the marinade of vinegar, sugar and mustard into the container with the cucumbers. Add garlic and ground black pepper, passed through a press, mix everything and leave to brew for another hour and a half;
After the time allotted for marinating, transfer to jars and fill with the juice that has been released. Cover the jars with lids and sterilize in a bowl of boiling water for approximately 20 minutes. After sealing the lids, wrap the jars until they cool completely.

Recipe for cucumbers with ketchup

This recipe for home canning can be called relatively new, since not so long ago, ketchup from an addition to spaghetti became one of the ingredients for winter preparations. However, spicy hot pickles with ketchup have a lot of fans.

Canning sequence:

For this recipe, it is better to take small cucumbers; you will need about 3-3.5 kg. They must first be soaked in cold water for at least three hours. This will make them crispier;
Prepare the jars: wash and place on the bottom a gentleman's canning set (cherry and currant leaves, inflorescences and dill) and other spices. Sterilize the lids;
Prepare the marinade: boil 2 liters of water, dissolve 50 g of salt, 200 g of sugar, 100 g of ketchup in it. The last thing before pouring the marinade into the jars is pour vinegar (200 ml);
While the marinade is cooking, you need to tightly pack small cucumbers into the jars. Then pour in the marinade;
Sterilization. Place a towel on the bottom of a large saucepan or basin and pour in water so that it covers the jars a little more than halfway. Bring water to a boil, place jars of cucumbers in it and sterilize for 15-20 minutes;
Roll up the lids and wrap with a blanket until completely cool.

The marinade recipe and the quantity of cucumbers are designed for 5 liter jars. Additionally, you will need to put the following ingredients in each jar:

1 clove of garlic (cut in half);
1 bay leaf;
1 clove bud;
2 peas of allspice;
4 black peppercorns.

To ensure that the rolled cucumbers remain firm and crispy, you need to choose only fruits with dark pimples for canning. Other varieties are not suitable for harvesting for the winter.

Before canning, the fruits must be immersed in cold water for several hours; the colder the water, the better. If the room is too hot, the water can be periodically changed to colder water. The purpose of this procedure is to prevent the appearance of voids in canned cucumbers. The maximum time for keeping fruits in cold water is overnight.

Pickled aromatic cucumbers, which are perfect for snacks and a variety of salads, are very easy to prepare at home. Marinating with vinegar or citric acid will add spiciness to the cucumbers and make them especially tasty. Pickled cucumbers in jars will always turn out crispy for the winter if you follow simple rules when canning.

Crispy pickled cucumbers for the winter in jars for storage in the apartment

For long-term storage in the apartment, we prepare delicious pickled cucumbers using a special method so that they remain crisp in jars throughout the winter. Pickled cucumbers will be stored for a long time if you pour boiling water over them twice during the cooking process; this method is called “double pouring.” Without sterilization, the jars do not explode, and the cucumbers turn out beautiful and incredibly crispy.

Ingredients (for 3 liters):

Cucumbers (small) - 1.5-1.6 kg;
Salt - 60 g;
Sugar - 70 g;
Vinegar (9%) - 65 ml;
Garlic - 6 cloves;
Bay leaves - 2 pcs.;
Pickling greens.

Advice! Pickled cucumbers will turn out incredibly crispy if you soak them in ice water.

Preparation:

We sort out the fresh fruits, leave them undamaged and wash them thoroughly with a sponge. Fill with water and leave for 2 hours 30 minutes so that they are well saturated with water and do not lose their shape when preserved in jars. Peel the garlic and wash the herbs.
You can prepare cucumbers in liter jars or in one 3 liter jar. At the bottom of a pre-sterilized jar, place half of the pickling greens (currant leaves, horseradish leaves, dill umbrellas are excellent), garlic (3 cloves), bay leaf (1 pc.). Place the prepared cucumbers close to each other and add the remaining herbs, bay leaf and garlic on top.
Boil water (1.5 l), carefully pour it into a jar with prepared cucumbers, cover and leave for 10-12 minutes.
Pour the liquid from the cucumbers into a saucepan, add vinegar, sugar, salt for the marinade and boil for 1 minute. Pour the finished marinade back into the jar, close it with a previously sterilized lid, and roll it up.
We place the jar upside down on the cloth, wrap it and cool it. We put the twist away in a storage place in the apartment.

Advice! You can add spice to cucumbers by adding half a pod of hot pepper to a 3-liter jar.

Crispy sweet pickled cucumbers: recipe for 1 liter

Pickled aromatic cucumbers prepared for the winter will turn out sweet and crunchy if you increase the amount of sugar in the recipe by 1 liter of marinade. There are many recipes for sweet cucumbers, but the simplest would be a recipe without preparing a hot marinade. We prepare a cold marinade with a lot of vinegar and sugar, pour it into jars with cucumbers and sterilize. Cucumbers are especially crispy and sweet in taste.

Ingredients for 1 liter jar:

Cucumbers of any size - 500-600 gr.;
Vinegar (9%) - 1/2 cup;
Sugar - 3 1/2 tbsp;
Salt - 1/2 tbsp;
Dill umbrella - 1 pc.;
Cloves - 3 pcs.;
Mustard peas - 10 pcs.;
Carrots - 1/3 pcs.

Advice! Don't be afraid of using too much vinegar and sugar in the recipe. During the preservation process, the cucumbers will absorb the required amount and will turn out moderately sweet and spicy.

Preparation:

We thoroughly wash fresh cucumbers and cut off the ends on both sides. Pour cold water (1.5 cups), half a glass of vinegar into a large jar, add sugar, salt and stir until the salt and sugar dissolve.
We wash a jar (1 liter), put cloves, mustard, dill, carrot slices on the bottom and tightly pack the prepared cucumbers. Cucumbers can be taken in any size; those cut with a knife are also suitable for this recipe.
Pour the marinade into a jar, cover with a lid, place the jar in a water bath and heat for 15 minutes. A water bath can be made from a saucepan, put a kitchen towel on the bottom, fill with water, place the jars on the towel, cover with a lid and heat over low heat.
We carefully place the hot jar on the table, roll it up or tightly close the lid, wrap it in a towel, turn it over and leave until the twist has cooled completely. We store the workpieces in a cool room.

Advice! If jars of cold pickles are placed in hot water, they will burst. To sterilize, place them in cold water and gradually heat them up. As soon as the water in the pan boils, we count down the sterilization time.

Recipe for crispy cucumbers with vinegar for a 1.5 liter jar

Preservation with vinegar guarantees the safety of preparations for a long time. Cucumbers with vinegar turn out crispy, incredibly tasty and retain their color as much as possible. To make the cucumbers lightly salted, add salt and granulated sugar in equal proportions.

Ingredients for a 1.5 liter jar:

Cucumbers (medium size) - 700-850 gr.;
Vinegar (9%) - 1.5 tbsp;
Salt - 1.5 tbsp;
Sugar - 1.5 tbsp;
Currant and cherry leaves - 3 pcs.;
Horseradish (peeled root) - 3-4 cm;
Horseradish leaf - 1 pc.;
Garlic cloves - 4 pcs.;
Peppercorns - 5 pcs.

Preparation:

Wash the cucumbers with a sponge and soak for 2 hours. Bring 750 ml of water to a boil in a saucepan.
Place half of the pickling herbs, spices and garlic on the bottom of a pre-sterilized jar (1.5 l). Place the cucumbers tightly in the jar halfway, add the remaining spices and herbs and fill with cucumbers to the neck.
Pour boiling water into the jar, cover and leave for 5-8 minutes. Boil a new portion of liquid.
Drain the liquid from the jar (no more will be needed), pour in 9% vinegar, add all the salt and sugar. Pour a new portion of prepared water into the cucumbers, cover with a previously sterilized lid and roll up.
Shake the jar, turn it over and cover it with a cloth.

How to twist spicy cucumbers? It’s very simple, for a jar (1.5 l) you will need 1/3 of a hot pepper pod, which we peel, coarsely chop and place at the bottom of the jar.

Crispy cucumbers without sterilization: last all winter!

Crispy, aromatic cucumbers can also be prepared without sterilization and without vinegar; such recipes are supplemented with citric acid, which, like vinegar, has an excellent preservative effect.

Ingredients for 7 liter jars:

Cucumbers - 4.1-4.2 kg;
Sugar (per 1 liter) - 3 tbsp;
Salt (per 1 liter) - 2 tbsp;
Citric acid (per 1 jar) - 1/3 tsp;
Garlic - 21 cloves;
Peppercorns - 35 pieces;
Bay leaf - 7 pcs.;
Pickling greens.

Advice! Before starting cooking, the jars are thoroughly washed with baking soda and checked for chips, which, when boiling water is added, can crack and the jars will burst.

Preparation:

We thoroughly wash the fruits with a sponge and cut off the ends on both sides. Fill the fruits with water for 2 hours 30 minutes.
After 3 hours, bring water (3 liters) to a boil in a saucepan.
We do not sterilize jars and lids. In 7 pcs. liter jars, put pickling greens on the bottom, add 3 cloves of garlic, 5 pcs. peppercorns and 1 bay leaf. Place the fruits tightly, pour in boiling water, cover and leave for 15-17 minutes.
Pour the liquid into a saucepan, boil for 1 minute and pour back into the cucumbers. Leave for another 15-17 minutes.
Pour the liquid from the cucumbers into a saucepan, measuring how much is obtained. Approximately 2 liters of 600 ml comes out, add another 400 ml to the pan to make it easier to count sugar and salt. Add 9 tbsp to 3 liters of brine. (without lump) sugar, 6 tbsp. (without lump) salt and bring to a boil.
Pour citric acid (1/3 tsp) into each jar and pour in the prepared brine. It turns out that for the method without sterilization, we fill cucumbers 3 times; this method, together with citric acid, ensures long-term preservation of cucumbers in jars.
Cover the jars with lids, roll them tightly, wrap them upside down with a cloth and cool. Store the twists in a cool place.

Cucumbers with vodka

The cucumbers are especially delicious with a crunch if you add vodka to them before pouring the brine. Cucumbers with vodka are perfectly stored both in a cool room and in an apartment.

Ingredients (for 1.5 liter jar):

Medium-sized cucumbers - 1-1.2 kg;
Sugar - 1 tbsp;
Salt - 1 tbsp;
Vinegar (9%) – 55 ml;
Vodka - 50 ml;
Water - 750 ml;
Garlic - 5 cloves;
Pickling greens.

Advice! Glass containers without lids can be quickly sterilized in a microwave oven; to do this, pour water (2.5 cm) into the bottom of the jar, place it in the oven at 800 W and turn on for 3 minutes for containers up to 1.5 liters. For 5-6 minutes for a 3 liter jar. Large jars are placed sideways. Then the container is taken out, the water is drained and it is ready for seaming.

Preparation:

We thoroughly wash dense fresh fruits. Sterilize the jar with a lid in a water bath or in the oven.
In a saucepan with sugar and salt, bring the marinade to a boil and pour it into a jar with clean fruits, garlic and pickling herbs.
Leave the cucumbers covered for 5 minutes, then pour the aromatic marinade into the pan.
Bring the liquid to a boil and add vinegar. Before the second pouring, add vodka to the cucumbers, pour in the aromatic marinade and roll up the lids.
Wrap with a cloth upside down and cool.

Crispy cucumbers, just like in the store

Pickled cucumbers that we buy in the store differ from homemade ones in their special aroma, pungency and crunch. But even such cucumbers are easy to prepare at home; mustard seeds add a special aroma, and a large amount of vinegar (70%) provides the sharpness and crunch.

Ingredients for 2 liter jars:

Cucumbers - 1.5-1.6 kg;
Granulated sugar - 6 tbsp;
Vinegar essence - 2 tbsp;
Fresh dill - 4 sprigs;
Salt - 2 tbsp;
Garlic cloves - 4 pcs.;
Peppercorns - 12 pcs.;
Mustard seeds - 2 tsp;
Bay leaf - 4 pcs.

Preparation:

We thoroughly wash the green fruits and place them in 2 sterilized jars (1 liter).
Boil water (1 liter) and pour it into jars with cucumbers without spices and herbs. Cover with lids and cool completely.
Then drain the liquid from the cucumbers back into the pan, add sugar, vinegar essence, salt and bring to a boil.
Place pepper, mustard seeds, bay leaf, garlic and fresh dill sprigs equally into jars of cucumbers.
Fill with the prepared aromatic marinade and roll under the lids.
Gently shake the jars and leave them on the table until they cool completely (do not wrap them in cloth). Spicy aromatic cucumbers are ready in 30 days.

There are a large number of recipes for preparing delicious pickled cucumbers; they differ in the methods of filling, the different composition of the marinade and the addition of various spices and herbs. Watch the video recipe on how to prepare pickled crispy cucumbers in jars for the winter in a different way.

There are several dozen very tasty recipes for canning cucumbers in jars for the winter. When people talk about canned cucumbers or tomatoes, they most often mean canning with acetic acid.

Although this preservative can always be replaced with citric acid, or even canned vegetables can be made using apple juice. Several very simple and at the same time delicious recipes for preserving cucumbers for the winter are described in detail below.

First of all, a few words about proportions. Recipes can be very different. However, there are always only 4 basic ingredients - the cucumbers themselves, acetic acid (usually 9% table vinegar), salt and water.

For flavor, you can add peppercorns, as well as horseradish leaves, mustard (powder or seeds) and cloves of young garlic. Tomato sauce and hot chili ketchup give it a certain taste.

But berry leaves (cherry, raspberry, currant) and oak foliage make cucumbers crispy. The fact is that they contain a fairly large amount of tannins, which make the skin denser.

Acids (acetic and citric) work similarly. It is only important to observe all the proportions correctly - the approximate number of components for a liter and 3-liter jar is given in the table.

component	quantity per liter jar	quantity per 3 liter jar
cucumbers	600 g	1.5 kg
water	0.6 l	1.5 l
salt	2 tablespoons (40 g)	5 tablespoons (100 g)
sugar	1 tablespoon (20 g)	2 tablespoons (40 g)
garlic	2 cloves	6 cloves
horseradish	1 sheet	3 sheets
vinegar 9%	3 tablespoons	9 tablespoons
vinegar 70%	1 teaspoon	3 teaspoons
dry mustard	1 dessert spoon	3 dessert spoons

Crispy canned cucumbers: the most delicious recipe

This is a classic version of preparing canned cucumbers, and it is what many housewives consider the best. The basis of taste is the balance between salty, sweet and sour. You just need to maintain the correct proportion between sugar, vinegar and salt.

Ingredients for a 3-liter jar

1.5-1.6 kg of cucumbers (medium size, all about the same);
1.5 liters of water;
3 tablespoons salt;
3 tablespoons sugar;
2 large spoons of vinegar 9%;
5-6 pieces each of currant, raspberry, cherry leaves;
5-6 cloves of garlic;
the same number of pieces of horseradish root (or 2-3 leaves);
5 dill umbrellas;
pepper – 10-15 peas.

How to preserve cucumbers for the winter using this recipe:

Step 1. First of all, you need to prepare the cucumbers. For preservation, choose pimply varieties, the size of the fruits is 10-12 cm in length. All vegetables must be rich green in color, without yellowed parts - then everything will definitely work out.

Initially, the cucumbers need to be washed and soaked in cold water, and kept there for 3-4 hours. In the meantime, sterilize the jars (10-15 minutes over boiling water or 3-4 minutes in the microwave).

Step 2. When everything is ready, you can start filling the jars with cucumbers - first put garlic and herbs in there, then cucumbers, then greens again; the top layer is again cucumbers.

Step 3. Meanwhile, prepare the marinade - dissolve salt, sugar and vinegar in 1.5 liters of boiling water (pour in at the last moment so as not to evaporate).

The jars are filled with this solution, allowed to stand for 7-10 minutes, then rolled up with iron or tightly closed with nylon lids. Cool under a blanket for 2-3 days, then put in the refrigerator.

Canned cucumbers in jars for the winter are kept for at least a month, after which the product will be completely ready. It can only be stored in the refrigerator for 1-2 years. And after opening, it is advisable to eat all the cucumbers within 1 week.

CANNED CUCUMBERS WITHOUT STERILIZING JARS

This option is also possible - just rinse the jars with boiling water, and the lids must be boiled. In this case, there is one interesting trick - dissolve a little aspirin in the marinade (2.5 tablets per 3 liters or an incomplete tablet per 1 liter of water). This will not affect the taste in any way, but it will definitely protect you from bacteria.

Canning cucumbers for the winter: a very tasty recipe with tarragon

This option is very reminiscent of classic barrel cucumbers: they turn out to be very aromatic, tasty and, of course, crispy. Tarragon is a seemingly unremarkable herb that has a rich tarragon flavor, reminiscent of a spicy anise.

Tarragon is a wonderful additive for preserving cucumbers

It is this that will create the pleasant freshness of canned cucumbers - consumers may actually get the impression that they have just been taken out of a wooden tub.

We will proceed almost exactly the same as in the recipe described above.

Ingredients for a liter jar

small cucumbers 600 g;
water 0.5-0.6 l;
sugar and salt 1 heaped tablespoon each;
vinegar 9% also 1 tablespoon;
garlic – 2-3 cloves;
horseradish - 1 leaf;
tarragon - 2 sprigs.

How to cook:

Step 1. First, as usual, prepare the cucumbers and sterilize the jars. We put fruits and herbs in them.

Step 2. Prepare the marinade - dissolve all components in half a liter of boiling water. Pour into jars and roll them up.

Step 3. Cool the cucumbers in jars under a blanket for 2-3 days and put them in the refrigerator for the winter.

Crispy and sweet cucumbers in jars “just like in the store” - how to preserve

Everyone is familiar with magnificent gherkins - these are miniature cucumbers rolled into jars that can be bought in any store. You can prepare them yourself, and for this the product must be marinated, and not just salted.

Ingredients (for a 3 liter jar)

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

Sequence of actions step by step:

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

Step 2. Place the washed greens in jars, put cucumbers in them and pour boiling water for literally 20 minutes (eventually the water should cool down so that you can touch the jar without getting burned).

Step 3. Drain the water through a sieve or through a special lid.

Step 5. The marinade is poured into jars with cucumbers, closed with lids, cooled and put in the refrigerator the next day.

Canning cucumbers in liter jars: recipe with apple juice

And this recipe is a real find for people who love sourness, but at the same time avoid using vinegar. Apple juice contains several weak acids, including malic acid and some citric acid. In addition, it has a very pleasant aroma, and is not that expensive.

The best option is to get the juice yourself by squeezing it from any apples. An alternative way is to purchase ready-made apple juice, but always of high quality.

So, we preserve cucumbers in liter jars according to this recipe.

Products:

0.6 kg of cucumbers;
0.6 l apple juice;
salt and sugar - 1 tablespoon each;
several dill umbrellas;
pepper - a few peas.

How to twist cucumbers according to this recipe:

Step 1. Prepare the cucumbers (wash them, soak them in cold water, cut off the ends on both sides) and sterilize the containers.

Step 2. Prepare the marinade: bring the apple juice to a boil, after which salt and sugar are dissolved in it.

Step 3. Place washed and scalded dill and cucumbers into jars and pour hot marinade over them.

Step 4. Close the lids on top, wrap them up, cool for 2 days and put them in a cold place.

The brine will turn out to be a little cloudy, but that’s not a big deal – the main thing is that it will turn out tasty and fragrant.

Cucumbers preserved with mint, onions and carrots

For lovers of a refreshing mint aroma, this recipe for preparing cucumbers for the winter in liter jars is perfect. In addition, the finished product looks very beautiful and impressive (as in the photo).

Components for a liter jar:

vegetables 0.6 kg;
water 0.6 l;
vinegar – 3 tablespoons (concentration 9%);
salt – 2 large spoons;
sugar – half as much;
onion – 2 small heads;
carrots – 1 piece;
fresh mint – 3 sprigs;
currant and cherry leaves (optional and to taste).

How to close cucumbers:

Step 1. Prepare the vegetables: wash the cucumbers, peel and cut the onion into half rings and the carrots into circles. We wash and sterilize the jars.

Step 2. Prepare the marinade in the traditional hot way - dissolve the spices in boiling water, and add mint and vinegar at the end.

Step 3. Fill the jars: add cucumbers, onions and carrots, garlic cloves and herb leaves. Pour hot marinade, wrap, cool and put in the refrigerator.

Anyone can prepare delicious canned cucumbers. By carefully observing the proportions of different components when canning, you can get the most delicious marinade, which will then turn into a very pleasant brine.

It's no secret that many people love it more than the finished product. This is precisely why canned cucumbers are good: nothing is wasted in such a dish.

Bon appetit!

It’s a rare housewife who doesn’t make preparations for the winter, because how nice it is in winter, when you’re bored with fresh vegetables, to take a cucumber, bring it to your mouth, feel the salty aroma, take a bite, drink the splashing sour juice and crunch to your heart’s content!

Canning cucumbers is a great way to prepare delicious cucumbers for the winter in many different ways. Each housewife has her own recipes and her own canning secrets, but each of us wants variety, new tastes and sensations. We offer several recipes for canned cucumbers so that every housewife can replenish and diversify her collection of cucumber preparations for the winter.

However, before starting with the recipes themselves, it would be useful to give some tips. So, cucumbers for pickling should be medium-sized, fresh, with black spines and always elastic. Before canning, they need to be soaked for 4-6 hours to remove all the air. For brines, it is better not to use juices purchased in stores, because they use their own preservatives, and the mass fraction of natural juice is not at all large. It is better to use homemade juice. Jars and lids must be thoroughly sterilized, and the finished jar must be turned upside down, covered with a blanket and placed in a warm place until it cools.

Pasteurized cucumbers

Ingredients:
3-4 small tomatoes,
horseradish leaves,
black currant leaves,
cherry leaves,
broken dill leaves,
black peppercorns,
2 tbsp. salt,
1 tbsp. Sahara,
1 tbsp. vinegar,
garlic

Preparation:
Scald all ingredients with boiling water. Place horseradish, blackcurrant and cherry leaves, broken dill stems and a few black peppercorns at the bottom of the jar. Add 1 tablespoon sugar and 2 tablespoons salt. Carefully place the cucumbers scalded with boiling water, adding cut cloves of garlic between them. Place 3-4 small tomatoes on top, which will protect the jar from “exploding” and add sourness to the cucumbers. Fill the jar with boiling water, close the lid and sterilize for about 15 minutes from the moment of boiling. Then remove the lid and add a couple more cloves of garlic, 1 tablespoon of vinegar and an umbrella of dill. Roll up the jar, turn it upside down, wrap it in a blanket and place it in a warm place for a day.

Canned cucumbers

Ingredients:
500 grams of salt,
500 grams of sugar,
100 ml table vinegar,
2-3 cloves of garlic,
1/2 bell pepper,
Bay leaf,
black peppercorns,
¼ tsp. ground pepper,
dill,
parsley

Preparation:
Wash the cucumbers thoroughly and trim the ends on both sides. Place the cucumbers in a clean bowl, pour boiling water over them, close the lid and carefully wrap them in a blanket. Leave them in a warm place until the water becomes warm. At this time, prepare the brine. To do this, dissolve 500 grams of salt and 500 grams of sugar in 10 liters of water, boil parsley and dill in this solution, after which they need to be removed. Leave the brine on low heat until the water in the cucumbers cools, then pour in 100 ml of table vinegar. Rinse the jars thoroughly and pour boiling water over them; place 2-3 cloves of chopped garlic, half a bell pepper, bay leaf, 5 black peppercorns and ¼ teaspoon of ground pepper on the bottom of each three-liter jar. Place cucumbers in jars, pour boiling brine over them and roll up the lids. Turn the jars upside down, wrap them in a blanket and leave them in a warm place for a day.

Canned cucumbers with currant juice

Ingredients:
black peppercorns,
carnation,
1-2 cloves of garlic,
sprig of dill,
mint,
250 ml currant juice,
50 grams of salt,
20 g sugar

Preparation:
Rinse the cucumbers well and cut off the ends on both sides. At the bottom of each jar, place 2-3 black peppercorns, cloves, 1-2 cloves of garlic, a sprig of dill and mint. Prepare a brine from 1 liter of water, 250 ml of currant juice, 50 g of salt and 20 g of sugar, bring to a boil. Place the cucumbers in a jar vertically and fill with boiling brine. Close the jars with lids and sterilize for 10 minutes.

Cucumbers in pumpkin-apple juice

Ingredients:
1 liter of pumpkin juice,
300 ml apple juice,
50 grams of salt,
50 grams of sugar.

Preparation:
Rinse the cucumbers thoroughly, pour boiling water over them and place them in a three-liter jar. Prepare a brine from 1 liter of pumpkin juice, 300 ml of apple juice, salt and sugar, bring to a boil. Pour boiling brine over the cucumbers and leave for a few minutes, then drain the brine and boil again. Repeat this procedure three times and roll up the jar.

Cucumbers in grape leaves

Ingredients:
300 ml apple or grape juice,
50 grams of sugar,
50 g salt

Preparation:
Rinse the cucumbers thoroughly, pour boiling water over them and then cold water. Wrap each cucumber in a grape leaf and place tightly in a three-liter jar. Prepare a brine from 1 liter of water, 300 ml of juice, sugar and salt. Pour boiling brine over the cucumbers, then drain it, boil again and repeat the procedure 2 more times. Then roll up the jar.

Cucumbers preserved in grape juice

Ingredients:
2 kg cucumbers,
600 ml grape juice,
5 black currant leaves,
3 cherry branches with leaves,
700 ml water,
50 grams of salt,
20 g grape vinegar

Preparation:
Rinse the cucumbers, pour boiling water over them and then cold water. Place them vertically in a jar, adding cherry branches and blackcurrant leaves. Dilute grape juice with water, add salt and boil. Pour the boiling juice over the cucumbers in the jar, then drain and boil the brine again, repeat this procedure 3 times, then roll up the jar.

Cucumbers with pine aroma

Ingredi ents:
2 kg cucumbers,
1.3 l apple juice,

50 grams of sugar,
50 g salt

Preparation:
Wash the cucumbers thoroughly, pour boiling water over them and then cold water. Place them in a jar along with the tips of pine branches. Prepare a brine from apple juice, salt and sugar. Pour boiling brine over the cucumbers, then drain and boil. Repeat the procedure 3 times and roll up the jar.

Canned cucumbers with horseradish

Ingredients:
2 kg cucumbers,
black peppercorns,
3-4 cloves of garlic,
3-4 small horseradish roots,
black currant leaves,
dill umbrellas,
2 tbsp. salt,
1 tbsp. Sahara

Preparation:
Wash the cucumbers, dry them, put them in sterilized jars, alternating with pepper, garlic, horseradish, currant leaves and dill umbrellas. Prepare the brine. Dilute salt and sugar in 1.2 liters of cold water. Pour the resulting brine over the cucumbers and close with a nylon lid. Store in a cool place.

Cucumbers "Miracle"

Ingredients:
small cucumbers,
1 tsp vinegar essence,
1 sprig of parsley,
1 onion,
1 carrot,
1 tbsp. bitter salt,
2 tbsp. Sahara,
black peppercorns,
allspice peas,
carnation,
Bay leaf

Preparation:
Place spices and cucumbers in liter jars. Place chopped onions and carrots, as well as a sprig of parsley, on top of the cucumbers. Boil water, pour over the cucumbers and leave for 10 minutes, then repeat pouring boiling water 3 times. For the third time, add sugar and salt to the water, boil, pour over the cucumbers and add 1 tsp to each jar. vinegar essence, then roll up.

Cucumbers "Pokrovskie"

Ingredients:
dill umbrella,
2 cloves of garlic,
a piece of horseradish
1 tsp mustard beans,
black peppercorns,
½ tsp. cinnamon,
2 thin slices of beets,
2 onions,
2 tbsp. salt,
150 grams of sugar,
½ tsp. red hot pepper,
2 tsp 70% vinegar

Preparation:
Rinse the cucumbers thoroughly and sterilize the jars. In a three-liter jar, place an umbrella of dill, 2 cloves of garlic, a piece of horseradish, mustard, 8-10 black peppercorns, cinnamon, 2 thin slices of beets and 2 small onions. Place cucumbers on top. Prepare a brine from 1.5 liters of water, salt, sugar and red hot pepper, bring it to a boil and pour over the cucumbers. Pour 2 tsp into the top of the jar. 70% vinegar and immediately roll up the sterilized lid, turn the jar upside down, wrap it in a blanket and place in a warm place for a day.

Canning cucumbers can be very diverse and amaze with original flavors from sweet and sour to spicy or salty. The main thing is to choose the flavor and the canning method that suits you, stock up on cucumbers, be patient, and start preparing. So, you will spend only one day on canning cucumbers, but delicious crispy cucumbers will delight you for a whole year. Canning, enjoy the results and share your signature recipes!

Alena Kovyrshina

Canning is perhaps one of the most important activities for every housewife, because on warm summer days you want to prepare as many fruits and vegetables for the winter as possible. For preservation, medium-sized fruits are usually chosen, but what to do, for example, with large cucumbers? Overgrown vegetables can be used for pickling and preparing a variety of salads. Proven recipes from experienced housewives will help you prepare a delicious vegetable appetizer for the winter, which can be served both on an everyday and holiday table.

Pickled large cucumbers

Delicious and crispy canned cucumber slices will become a favorite snack for the whole family. Making this preparation is quite simple; the rich taste of pickled vegetables will surprise everyone.

Ingredients for one 0.5 liter jar:

several sprouted cucumbers;
2 cloves of garlic;
2 branches of fresh dill;
1 carrot;
15 grams of granulated sugar;
15 milliliters of 9% vinegar;
10 grams of salt;
25 milliliters of sunflower oil.

How to prepare large pickled cucumbers for the winter:

Before you start canning cucumbers, you should prepare the jars. Wash the 0.5 liter glass container thoroughly and then sterilize it. At this stage, you should boil and cool the water, which will be needed later for preparing the marinade.
Prepare all the necessary vegetables, peel them and rinse them under running water. Trim the sides of large cucumbers.
Cut the cucumbers and carrots into equal-sized slices. If you are using small cloves of garlic, it is not necessary to cut them. Large garlic should be cut into several pieces.
Place 2 branches of dill and 2 cloves of garlic on the bottom of the prepared jars.
Next, place 6 carrot rings in each jar.
The next step is to lay out the cucumber rings.
Place the required amount of sugar, salt in each jar, add cooled boiled water, as well as oil and vinegar. The liquid should reach the edges of the jars.
Place filled pint jars in a large saucepan and cover with sterile lids. Then you need to fill the pan with water up to the hangers of the cans. The sterilization process will take 15 minutes from the moment the water boils. Then you can start rolling up the cans. Turn the workpieces upside down and wrap them well in a blanket.

Cucumbers, preserved in pieces with citric acid (for large cucumbers)

The taste of such preparation will pleasantly surprise relatives and guests; at first glance, it will be difficult to recognize which vegetable is rolled up in the jar. The cucumbers turn out aromatic and juicy. This option for canning overripe fruits will undoubtedly become one of the most favorite, since such recipes for vegetable preparations are simple and at the same time original.

Ingredients:

1 kilogram of cucumbers;
50 grams of tarragon greens;
200 grams of carrots;
200 grams of onion;
5 grams of citric acid;
25 grams of salt;
1 head of garlic.

Making a delicious preparation with tarragon and citric acid:

Wash large cucumbers, carefully cut the skin from each fruit, and remove the seeds. Then you should cut the vegetables into medium pieces or in the form of large straws.
Wash the carrots, peel and cut them in the same way as the cucumbers.
Peeled onions should be cut into half rings.
Disassemble the head of garlic into slices, then finely chop.
Chop the well-washed tarragon greens.
At the next stage of preparation for canning, you need to combine vegetables with herbs, add the required amount of salt and citric acid. Now all this should brew and release the juice.
Next, you need to boil the salad for 10 minutes and put it in jars. After sterilization, we complete canning by sealing each jar of salad with a key.

This preservation can be used as a dressing for pickle soup, soup, as well as a variety of vegetable dressings. The workpiece is perfectly stored at room temperature.

Cucumbers with sweet peppers

This recipe successfully combines two vegetables, each of them acquiring bright, unique flavors. Light spicy notes of spices are successfully combined with the sweetness of pepper, filling the cucumber with a pleasant spiciness.

Ingredients:

1 kilogram of cucumbers;
500 grams of sweet pepper.

Marinade components:

1 liter of water;
250 milliliters of vinegar;
50 grams of granulated sugar;
8 peppercorns;
70 grams of coarse salt;
2 bay leaves.

The process of preparing delicious vegetable preparations for the winter:

Peel large cucumbers, then cut into 8 equal-sized pieces or cut them into medium pieces. Using a teaspoon, carefully scoop out the seeds.
Prepared vegetables must be blanched in boiling water for 2 minutes, then immediately cooled by placing in a bowl of cold water.
Blanch the peppers for 1 minute. Next, remove the skin, remove the seeds, and cut into several pieces.
Place pepper slices tightly together with cucumber slices in prepared jars and pour hot marinade over them. Pasteurization of filled cans is carried out at 90 degrees. It will take 20 minutes to pasteurize 1-liter jars, 25 minutes for two-liter jars, and 35 minutes for three-liter jars.
After this, it is worth cooling the workpiece completely and transferring it to a pantry or cellar for storage.

“Mother-in-law’s tongues” made from large cucumbers

An appetizer under this name can be prepared not only from zucchini and eggplant, but also from large cucumbers. The taste of the preparation is unusually delicate and refined; no one will guess that it is made from overgrown fruits.

Ingredients for 2 750 ml jars:

2 kilograms of large cucumbers;
1 liter of water;
100 grams of sugar;
15 grams of salt;
5 grams of citric acid;
5 buds of cloves;
5 peas each of black and allspice.

The process of preparing “mother-in-law’s tongues”:

Wash large cucumbers, remove the skin from each fruit using a knife, and then cut into pieces, the thickness of which will be 1.5 cm.
Start preparing the brine. To do this, add salt with spices and sugar to the required amount of water. Bring the spice mixture to a boil.
Place the cucumber pieces in a large saucepan, pour boiling brine over them and let sit for 10 minutes. You can place a press on top.
Transfer the cucumber slices to the prepared glass container, placing them tightly inside the jar.
Bring the brine to a boil again, pour the cucumbers into the jars and seal.

“Caviar” from overripe cucumbers

Fragrant, juicy and very tasty “caviar” is obtained from large cucumbers. An original vegetable appetizer is an excellent solution for a holiday table.

Ingredients:

6 large cucumbers;
1 onion;
5 medium sized tomatoes;
3 carrots;
2 bell peppers;
35 milliliters vegetable oil;
10 grams of salt;
ground black pepper to taste.

How to make “caviar” based on large cucumbers:

Peppers and cucumbers must be washed. Peel the cucumber peel with a knife, carefully remove the seeds from the inside. Cut the bell pepper into two parts, cut out the partitions, and peel the pulp from the seeds.
Peppers, peeled onions and cucumbers must be cut into small pieces.
Peel the carrots using a vegetable peeler, rinse them along with the tomatoes under running water, and grate everything.
Heat a thick-bottomed pan over heat, add vegetable oil. Place the cucumbers there, wait until the released juice has evaporated by half.
Now you can put the onions in the pan, after a few minutes add the carrots along with the tomatoes and peppers. Season the vegetables with spices and salt. During stewing, it is necessary to mix all the ingredients in the pan to avoid burning.
When all the liquid has evaporated, you can put the snack in sterile jars. The process of sterilizing jars in a double boiler will take no more than 2 minutes.
Seal jars of caviar with sterilized lids. The workpiece must cool completely at room temperature; the “caviar” must be stored in the refrigerator.

To enrich the taste of vegetables, you can add a little granulated sugar, vinegar, and Khmeli-Suneli seasoning during stewing.

Overgrown cucumbers: recipe for the winter (video)

The above recipes will help every housewife prepare excellent snacks from overripe vegetables; home-canned food will surprise your whole family with its bright taste. Canning is a great way to experience the “taste of summer” and enjoy it to the fullest.