Pickled cucumbers with dill and garlic prepared according to this recipe are incredibly aromatic, crispy and very tasty. They are prepared simply and quickly, and the results are finger-licking good!

We must pay tribute to the person who once came up with the idea of ​​pickling cucumbers: he is simply some kind of genius! History is silent about his name, but this snack will never lose popularity. A simple recipe for such a preparation is passed down from one generation of housewives to another. Try making delicious pickled cucumbers with dill and garlic for the winter using a traditional family recipe.

For marinating you need to take:

• 1 kg of freshly picked cucumbers;
• 2 glasses of settled cold water;
• 1 dessert spoon of salt;
• 1.5 cups 9% vinegar;
• 1 head of garlic;
• a large bunch of dill;
• 4 tbsp. l. Sahara;
• optional any spices for pickling.

How to cook pickled cucumbers with dill and garlic for the winter

Pour water and vinegar into an enamel or glass bowl. We put garlic there, pre-peeled and coarsely chopped.

Add salt and sugar, as well as other spices if desired. For the first time, you can try the classics (only dill and garlic), and then experiment by adding, for example, ginger, chili, cloves, horseradish root to the marinade.

Wash the dill sprigs thoroughly, shake off excess moisture, and then chop them arbitrarily, but preferably not too finely. And add the greens to the marinade.

So, the marinade is ready. Now let's wash the fresh cucumbers. Try to choose small fruits for harvesting, strong and equal in size. We wash them in several waters, and then put them in the marinade for only 3 hours.

Remove the vegetables from the marinade with tongs or a slotted spoon and place them in jars that have been previously sterilized for 8-10 minutes. Fill with the same marinade to the brim, cover, but DO NOT screw on the lids and sterilize each jar again for 10 minutes. The sample can be taken within a few days. If you decide to prepare pickled cucumbers with dill and garlic for the winter, then close the lids using a seaming key, turn the jars upside down and cover the preparation with a warm blanket. This winter snack will delight you with its crispy taste and wonderful dill aroma.

Description

Pickled cucumbers with dill and garlic are another successful and easy way to prepare aromatic and tender cucumbers for the winter with your own hands at home. Even the most inexperienced housewives will be able to prepare these pickles with garlic and herbs without effort and unnecessary worry about the result. Rest assured, it will delight you with its taste and rich color, as well as excellent durability.
You can safely offer pickled cucumbers prepared in this way to children. Their sweetish taste and well-defined crunch are sure to please even the smallest tasters. Anyone who has the opportunity to try this preparation, prepared according to the recommendations of the recipe outlined, will definitely want to know how to pickle the same tasty and tender, very aromatic cucumbers for the winter. Believe me, it’s impossible not to fall in love with them from the first bite!
I would like to note that the pickling prepared according to this recipe is unpretentious in terms of storage method and will perfectly preserve its properties in a pantry in a city apartment.

Amazing cucumbers will easily become everyone’s favorite and tasty appetizer, which will feel equally comfortable both as an independent salad and as a component of a vinaigrette or a hearty meat salad on the table. This pickling will be appropriate both on a weekday and on a holiday. With these pickled cucumbers you can prepare beef stew: the meat will become soft and tender, and will also acquire a surprisingly subtle aroma, which will enhance the meat’s own incomparable smell. And how delicious the pickle soup with these cucumbers will be! Words can't describe it: it's just finger-licking good.
A simple and easy recipe for making delicious pickled cucumbers will become your favorite for many years to come and will easily push all other recipes into the background. Colorful step-by-step photographs will help you see the entire cooking process from start to finish and make sure that it is not only simple, but also exciting.

Ingredients

Pickled cucumbers with dill and garlic - recipe

To prepare a surprisingly simple and amazingly tasty cucumber preparation for future use, these beautiful, pimply and young cucumbers are perfect. They have quite delicate skin and a sweetish taste. All these qualities will be preserved in ready-made cucumbers marinated with dill and garlic..

Be sure to rinse all the herbs and spices that you will use when preparing these amazing cucumbers in every way and then dry them on paper towels. If you decide to prepare several bottles at once, then increase the amount of greenery proportionally. I would like to pay special attention to such a component as currant leaves, namely their quantity. Do not put more than three medium-sized pieces in a three-liter jar, so as not to activate the fermentation process. Before cleaning, fill the horseradish rhizomes with plenty of warm water, let them lie there for about ten minutes, and then start peeling and chopping. Instead of horseradish rhizomes, you can put young leaves. You can use both parts of the plant at the same time. Vary the amount of garlic at your discretion. To make cleaning easier, try soaking the cloves in cold water for a few minutes before starting to peel. You will notice that the husk comes off very easily from the pulp and does not stick to your hands or knife at all. Choose large dill umbrellas and place them in jars along with the stems to get a richer aroma of the marinade. People will happily drink it after eating cucumbers.

In order for the cucumbers to be as tender and crunchy as possible, before salting or pickling, be sure to soak them for at least two hours, or even better overnight, in plenty of cold water. Absolutely all cucumbers need to be soaked, regardless of the variety, and it is advisable that they are not washed before..

After time, cucumbers need to be thoroughly washed. Jars for this preparation do not require sterilization, so special attention should be paid to the cleanliness of the products. Wash the product at least twice, thoroughly scrub off white residue and soil residues. Use a soft household sponge: it will facilitate the entire process of preparing the product and speed up the action over time. It is recommended to trim the tails and spouts of washed cucumbers. This will allow the brine to penetrate as much as possible into the fruit and soak it faster. Cucumbers will be able to maintain their dense structure and become elastic.

Rinse the jar and its lid in warm water with added baking soda, then rinse them well in running water and air dry. Before putting food into the bottle, check it for the absence of moisture, and then place all the prepared spices at the bottom of the jar.

Place cucumbers on top of the spices. Place the first row of fruits vertically, as shown in the photo. This is done in order to be able to compact the cucumbers as much as possible and minimize the spaces between them.

Place the second row of cucumbers in the same way. If the size of the cucumbers does not allow this, then place the cucumbers on the side as tightly as possible.

Pour the amount of table salt specified in the recipe into the jar with the cucumbers. Use salt suitable for pickling and do not experiment with iodized salt under any circumstances, otherwise you risk spoiling the workpiece with it.

Sprinkle enough granulated sugar on top of the salt. You will get it as shown in the photo: the slide will protrude above the surface of the jar.

After this, pour boiling water over the workpiece. One bottle, in addition to the packed cucumbers, can contain about two liters of liquid. Salt and sugar will begin to dissolve quickly.

Cover the workpiece with a clean and dry lid and let the brine brew for twenty minutes. After this, carefully pour all the brine into a clean saucepan and bring to a boil over low heat. This will make it possible to avoid the formation of foam on the surface of the water, which causes cloudiness of the product..

While the brine is boiling, pour one tablespoon of vinegar essence into the jar of cucumbers. Let it flow to the bottom, and only after that fill the workpiece with boiling brine. Using the essence, you will always be confident in the quality of this preservative. Just never cook it in brine, because it will simply evaporate and you will not get the desired result.

After filling, immediately seal the jar with a permanent lid. Check the seal for tightness by placing it on its side and rolling it over a clean, dry table. If no droplets appear on the surface of the table, then feel free to turn the bottle over onto the lid and wrap it in a woolen blanket or cotton blanket. Cool the workpiece slowly, and then transfer it to a permanent storage location. Pickled cucumbers with dill and garlic can successfully last for a calendar year, as well as sterilized cucumber preparations prepared according to a similar recipe.

Despite the numerous pickles that are offered to us in bazaars and supermarkets, we still want something from. Barrel cucumbers with a sharp taste will never replace canned cucumbers from a jar, prepared for the winter with your own hands and according to lovingly selected recipes.

Of course, everyone has their own taste and their own recipes for preparations for the winter, but I highly recommend that you try mine made from cucumbers with dill. It is also good for preparing winter salads and especially as a separate appetizer. In any case, we don’t even lose the sweet and sour marinade from this salad; although it is not particularly good for the stomach, it is very tasty.

Cucumbers pickled for the winter - recipe:

• • Cucumbers – 4 kg;

• Vegetable oil - glass;
• Sugar - a glass;
• – 2 tbsp. spoons;
• Vinegar - glass;
• Ground black pepper – 2 tbsp. spoons;
• A bunch of greenery.

For any housewife, home canning of cucumbers in jars is a responsible and worrying task. You want the cucumbers to be firm and crispy. But how to make cucumber salad so that it tastes sharp and tender at the same time? Let's try it now.

Canning

Cut cucumbers of any size into long slices, so that the height of the piece fits into a half-liter jar. Add all ingredients (butter, sugar, salt, herbs, vinegar and pepper). Mix everything well, leave overnight or for 12 hours, so that it infuses and releases the juice.

Sterilize jars and lids. When the salad has brewed and the juice has already appeared, place the cucumbers vertically and tightly in jars, pour juice cover with lids. Place to sterilize in a pan of water for 10 minutes after the water boils. Jars in water should be immersed no higher than 2/3 of the height.

After 10 minutes, we take out the jars, roll them up, put them upside down and wrap them warmly. From the indicated amount of ingredients we got six half-liter and two liter jars of cucumbers.

I hope that these pickled cucumbers will bring you as much pleasure in winter as they did us. Full bins for your home for the winter!

Recipes for cucumbers for the winter are very diverse. Cucumbers can be preserved whole or sliced, in salads, and even made into cucumber jam. But almost every recipe for rolling cucumbers can be described either as a recipe for pickling cucumbers (sourdough) or as a recipe for pickled cucumbers.

Preserving cucumbers without vinegar is called pickling or sourdough. How to pickle cucumbers? Before you pickle cucumbers, keep in mind that pickling cucumbers takes time - pickling cucumbers takes place within 3-10 days. Cold pickling of cucumbers means soaking cucumbers in cooled brine. And for quick salting, the brine for cucumbers is preheated. Pickling cucumbers with vodka preserves their color. Dry salting of cucumbers is very interesting - in this case, cucumbers sprinkled with salt release juice, no water is used. Pickling cucumbers in the classic version means pickling cucumbers in a barrel, preferably an oak one. The recipe for barrel cucumbers is simple, but it is the wooden barrel that gives the cucumbers a special taste - pickled cucumbers cannot be confused with anything else! Pickled cucumbers are often stored without additional heat treatment in a cool, dry place. But canning cucumbers is also possible - after salting, they are placed in jars, filled with hot brine and rolled up. Pickling cucumbers with mustard gives an interesting taste and guarantees that cucumber preparations will not “explode.”

Pickling cucumbers - twisting cucumbers with the addition of vinegar. How to pickle cucumbers? The marinade for cucumbers is brought to a boil, then the cucumbers previously placed in jars are poured over them and sterilized. You can also pickle cucumbers with citric acid.

Pickled crispy cucumbers, delicious pickled cucumbers with mustard are indispensable on the winter holiday table. A cucumber salad for the winter will also come to the aid of the housewife. Canning cucumber salads, pickling cucumbers for the winter, pickling cucumbers in jars, canning cucumbers - the recipes for all these preparations are varied and allow us to diversify our menu.

From the recipes on our website you will learn detailed answers to questions: how to roll cucumbers, how to pickle cucumbers in jars, how to pickle cucumbers correctly, how to make a canned cucumber salad, how to roll cucumbers in tomato sauce. And also how to make crispy canned cucumbers, how to wrap pickled cucumbers for the winter, how to prepare pickled crispy cucumbers and pickled cucumbers for the winter, and even how to wrap canned cucumbers with ketchup and canned cucumbers with mustard. After all, we have hundreds of different recipes for prepared cucumbers, recipes for canned cucumbers, including a recipe for sour cucumbers, a recipe for pickled cucumbers, a recipe for delicious pickled cucumbers, barrel cucumbers, a recipe for pickled cucumbers...