Winter preparations from salad varieties of cucumbers are loved in many families; such cucumbers are salted and pickled either in their pure form or with the addition of cabbage, carrots or peppers. Why is it worth preparing pickled cucumbers with onions? Firstly, the preparation process is simple, does not require sterilization, the taste of cucumbers is not sharp, the vinegar in the preparation is clearly not noticeable, and secondly, onions from such jars are great for various salads, and many simply choose them first from the preparation queue.

Housewives often believe that if cucumbers are pickled in pieces, then they can use slightly spoiled fruits, removing the stale part, and this is completely wrong! Jars with such cucumbers will “explode”, and the brine will become cloudy and sour, so you need to take only fresh and high-quality ingredients.

This recipe is designed for liter jars.

To prepare one liter jar of sliced ​​pickled cucumbers you need to prepare:

about 1 kg of salad cucumbers;

two medium-sized onions;

7 small cloves of garlic;

horseradish leaves;

a pair of dill umbrellas;

1-2 cherry leaves;

5 black peppercorns;

1 pea of ​​allspice.

400 ml water;

20 g sugar;

50 ml apple cider vinegar 6%.

Recipe for pickled sliced ​​cucumbers with apple cider vinegar:

1. Wash the cucumbers, cut into thin slices and place in a cup. Add 1 level tablespoon of salt, stir and place in a cool place for 12 hours.

2. Rinse the jars thoroughly and sterilize. There are a huge variety of sterilization methods; you can choose the one that is convenient for you.

3. Wash and dry the greens, peel the garlic and onion, cut the onion into thin rings.

4. Drain the resulting juice from cucumbers that have been salted for 12 hours.

5. Place horseradish and cherry leaves, a little garlic, dill and peppercorns on the bottom of dry jars.

7. Boil the water for the marinade, add salt and sugar to the boiling water and stir until completely dissolved, pour in the vinegar.

8. Pour hot marinade over the cucumbers in the jar and immediately seal the jars.

The jars should cool at room temperature, and then you can store them in a dark and cool place. In just three to four weeks, the onions and cucumbers will be well marinated, they can be served, and if long-term storage is required, the preservation will last until spring.

To make pickled cucumbers sharper and more piquant, add half a pod of hot red pepper, cut into slices, to the jar.

Anastasia Dvornikova (honeybuny) specifically for the site

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Raspberry jam: recipe

Canning tomatoes: gluten-free recipe with photos

The classic method, canned, etc., which always featured selected, freshly picked, one-to-one cucumbers.

But what if the cucumbers are not so good that you can cover them entirely? “Cut to hell, and don’t wait...” - well, you can’t resist quoting from your favorite movies, sorry, but with regard to cucumbers - nothing personal :) So, cut, and also peel the mature specimens. And it’s okay, we’ll tell you – sliced ​​cucumbers are no less appetizing, and crunch just as well as whole ones, if done correctly.

When sliced, cucumbers can be preserved using any method that you use for whole cucumbers - salting, marinating, or you can add some salad flavor, for example, add onions, bell peppers, or use a particularly hot dressing. Another plus is that when sliced, more cucumbers fit into jars :) We often practice adding cucumbers cut into halves on top of jars with whole canned cucumbers to fill the jars more tightly - and everything is fine :)

For canning in cut form, any cucumbers are suitable - large, slightly yellowed, with “hooks”, as long as they are not flaccid, which will not crunch, and, in principle, for technical purposes such as cutting into a salad or for hodgepodge - they will also do :)

Let's prepare pickled sliced ​​cucumbers with onions, garlic and a standard set of spices and herbs today. In the text we will describe how to marinate with and without sterilization.

We close it in half-liter jars, each containing about 350 grams of sliced ​​cucumbers (depending on their thickness) and up to 200 ml of marinade (with a margin for spillage :-)). We give the recipe for 5 half liters.

• Exit: 5 half-liter jars

Ingredients

cucumbers – 1.5–1.8 kg

onion - 1 small head per jar, optional

garlic - 1 clove or to taste

dill umbrellas with stems – 1 small piece each

black and allspice pepper – 2-3 peas each

bay leaf - 1 piece small

if desired, additional coriander seeds, cloves

for marinade

Water – 1 liter

salt – 2 heaped tablespoons (60 g)

sugar – 3 tablespoons (75 g) or to taste (you can use more for a sweet marinade)

vinegar 9% - 30-50 ml (2-3 tablespoons)

vegetable oil – 1-2 tablespoons, optional

How we do it

1 We will fill the jars with this.

2 And fill it with this 😉

3 Soak the cucumbers in cold water for a couple of hours. If the cucumbers are limp - for a longer time. After soaking, wash thoroughly.

4 While the cucumbers restore their consistency, prepare the container. We thoroughly wash the jars with baking soda, rinse them no less thoroughly with running water and sterilize them in any way convenient for you - in boiling water, or steam, or dry them in the oven at a temperature of 100 degrees. We also sterilize the lids.

5 At the bottom of the prepared jars we place peeled onions and cut into rings (half rings), peeled cloves of garlic, washed dill umbrellas with stems (can be replaced with dill seeds), peppercorns, bay leaves.

6 Cut the cucumbers into thick rings (2-3 cm) or at your discretion, but thicker than for salad. In principle, you can cut the cucumbers even larger, even into halves or slices along the length - the result will be the same. Cucumbers with yellowish skin are best peeled. For beauty, you can cut the skin of cucumbers into strips, like ours :)

7 Place the cucumbers tightly in the jars.

8 Prepare the marinade. Bring the water to a boil, add salt and sugar, boil until they are completely dissolved.

9 Then add vegetable oil and vinegar. We taste the marinade - at this stage you can still adjust it if desired, and the cucumbers will have the same.

10 We are going to sterilize the cucumbers, so immediately, without steaming, we fill the filled jars with hot marinade. If there is not enough marinade to reach the top of the jars, add boiling water. Cans that are not completely filled should not be rolled up.

11 Place the jars in a large saucepan filled with hot water. The water level should be 1-1.5 cm below the neck of the jars - add hot water to the pan to the desired level. Cover the jars with lids and sterilize from the moment the water boils.

12 Then seal the lids tightly and turn the jars over onto the lids.

13 We leave our preservation to cool to room temperature in a draft-free room, after which we place it for storage in a pantry, where there are no sudden temperature changes and direct sunlight.

14 If you don’t want to sterilize, we do things a little differently. Fill the filled jars with boiling water, let them stand until you can pick them up, close them with a lid with holes for draining the liquid, pour the water into a saucepan, and it is advisable to estimate the volume of the drained liquid. We cook the marinade on it, adding salt and sugar according to the volume, or just to taste, bring the marinade to a boil, boil, remove the foam, add a little boiling water so that there is enough marinade, oil and vinegar, and pour the boiling marinade over the steamed cucumbers. After this, the jars do not need to be sterilized, unless they are wrapped until they cool down to be completely safe. However, we remember that the longer the cucumbers are in the hot marinade, the less chance they have of remaining crispy :)

How soon will you want to open the jars and taste the contents? We opened in a week - good. If you hold on until the fall, it will be even better :)

Happy conservation and bon appetit!

This year there were so many cucumbers at the dacha that we no longer knew what to do with them. At first they rejoiced at the rich harvest, and then they began to distribute it to friends and neighbors. I tried all sorts of pickles: pickles, marinated cucumbers, with peppers, with tomatoes, salads and savory snacks - in a word, I gave free rein to my culinary imagination.
But I would like to highlight the wonderful salad that I made for the first time. As it turned out, it is prepared simply, without sterilization or filling, and the taste is excellent. It was a neighbor who, in exchange for a bucket of cucumbers, shared a jar of this salad and, of course, the recipe itself.
I didn’t even think that cucumbers could be prepared like this, and what’s interesting is that they stood at Lyudmila Andreevna’s for a whole year in an ordinary basement and did not spoil at all. Sliced ​​cucumbers for the winter, recipe without sterilization with garlic were excellent. Recently I was surfing the Internet and found this interesting one.
So now I have another wonderful recipe for a delicious snack in my piggy bank. After all, in winter it’s so nice to open a jar of salad and feel the freshness of vegetables, as if they came straight from the garden.
For such an appetizer, you can take different cucumbers, even those that are “out of format” for pickling, but we will still cut them into slices. In order to give them the desired taste and piquancy, mix chopped cucumbers with chopped onions and garlic. Add salt and granulated sugar, as well as table vinegar to the salad and leave the mixture to marinate for about 12 hours. Then we simply transfer it into sterilized jars and close the lids. If you don’t have time to prepare, then at least prepare


.
Ingredients:

- cucumber fruit of pickling varieties – 3 kg.,
- fresh garlic – 250 gr.,
- onion – 250 gr.,
- granulated sugar – 250 gr.,
- kitchen salt – 100 gr.,
- table vinegar (9%) – 150 ml.

If you like sliced ​​cucumbers, here is another recipe.

Often, when harvesting, you may encounter cucumbers that are “irregular in shape” or have already turned yellow.

For preparation you will need (based on a 3-liter jar)
5 cloves garlic
3 pieces of dill inflorescences
5 currant leaves
1 horseradish leaf
10 pieces of black peppercorns (or a piece of hot pepper).
For filling:
1 liter of water
100 grams of sugar
70 grams of salt
45 ml 9 vinegar

Before cooking, soak the cucumbers in cold water for 5-6 hours, then they will not taste bitter. Cut the well-washed cucumbers into slices. Place spices at the bottom of the jar and circles of cucumbers on top.

Prepare the marinade (boil water with sugar and salt, pour in the vinegar after removing from heat) and immediately pour it over the sliced ​​cucumbers. Cover the jars with lids and seal tightly.

Turn them over and cover them with a blanket until cool. In winter, cucumbers prepared in this way will only need to be opened and presented directly to the table.

Do you like crispy pickled cucumbers? We would like to bring to your attention amazing recipes for pickled cucumbers for the winter that even avid gourmets will enjoy.

This dish will be a decoration for any holiday feast or family dinner. It can be served with main courses, meat, fish, or you can simply crunch it, enjoying the spicy and aromatic taste.

Pickled cucumbers stuffed with herbs and carrots

If you are a lover of pickled delicacies and are reading this recipe, then you have found what you were looking for. You can act boldly without even thinking. The recipe has been tested and recorded in the home cookbook. The good thing about these crispy stuffed pickled cucumbers is that the cucumbers are ready to eat after 5-6 hours, although they are already delicious after a couple of hours.

Imagine stuffed pickled cucumbers, boiled potatoes. It's so delicious! I suggest preparing a small portion of these delicious pickled cucumbers to try. So, let's get down to action.

Ingredients:

• cucumbers 1 kg;
• 1 small carrot;
• celery 0.5 bunch;
• parsley 0.5 bunch;
• garlic 10 cloves

for the marinade:

• water 1 liter
• sugar 1 glass;
• salt 2 tablespoons;
• vinegar 1/3 cup;
• bay leaf 4 pieces;
• black peppercorns 6 pieces;
• allspice black pepper 6 peas;
• cloves 3 buds;
• mustard seeds 1 tablespoon.

Recipe for stuffed pickled cucumbers:

It is convenient to take cucumbers young so that there are fewer seeds, wash and dry. Now let's prepare the marinade. Pour the required amount of water, salt, and sugar into a heat-resistant deep container. Bring to a boil. Add vinegar 9% and all the spices specified in the recipe. Stir and bring to a boil again. Pour the boiling marinade over the cucumbers. Leave them in the solution until they cool completely.

While the cucumbers are pickling, prepare the filling. Wash and dry all the vegetables. Finely chop the greens, grate the carrots on a grater for Korean carrots, you can use regular large ones, finely chop the garlic. Combine all ingredients and mix.

The cucumbers were infused and completely cooled.

We take the vegetables out of the marinade and make longitudinal cuts without cutting to the bottom. Stuff with prepared filling. We will do this with all the cucumbers.

Place again in the marinade and leave for 5-6 hours at room temperature. After a certain time, our pickled cucumbers stuffed with herbs and carrots are ready. Store in the refrigerator until required.

Cook with pleasure!

Sliced ​​pickled cucumbers

A very easy way to preserve pickled cucumbers. It is advisable to take small vegetables, with soft, indistinct seeds.

Cucumbers are pickled for the winter already cut into slices; for slicing, it is better to use a grooved vegetable slicer or use a food processor. The taste of cucumbers is lightly salted with a spicy tint and the aroma of garlic. The structure of pickled cucumbers is crispy and dense.

By not being too lazy to make such a simple preparation, in the winter when you open another jar of crispy and aromatic cucumbers, you will be delighted with the results of your labors.

The recipe for sliced ​​pickled cucumbers is good both for main dishes and for use in salads.

Ingredients for preparing sliced ​​pickled cucumbers for 4 half liter jars.

Ingredients:

• cucumbers – 1 kg;
• garlic – 8 cloves;
• hot pepper in a pod;
• dill - sprigs;
• bay leaf – 4-6 pcs.;
• allspice – 20 pcs.;
• water – 1 l;
• vinegar – 60 ml;
• salt – 35 g;
• sugar – 50 g.

Recipe for pickled sliced ​​cucumbers:

In order for the cucumbers to turn out crispy, they must be washed and left to soak in cold water for a couple of hours. Then we take out the cucumbers and cut them into rings approximately 4-5mm thick.

We thoroughly wash half-liter jars, dry them and place on the bottom of each of them an equal amount of bay leaf, garlic cloves - whole or chopped, dill, allspice and several rings of finely chopped capsicum. If you don't want your cucumbers to be spicy, you can do without pepper.

Place sliced ​​cucumbers on top of fresh spices.

To prepare the marinade, you need to measure the required amount of water and add salt and sugar to it, bring to a boil, reduce the heat and pour in vinegar.

After a minute, remove from heat and pour the prepared marinade into the jars of cucumbers.

We cover the finished jars with lids and place them in a wide pan with hot water at the bottom, which has a sterilization stand in the form of an aluminum grid. For the same purposes, you can use a ceramic plate by lowering it to the bottom of the pan.

We sterilize the jars with cucumbers in boiling water for 8 - 10 minutes, after which we carefully remove the jars and, using a seaming key, close them.

In order to further sterilize the lid, you need to turn over the newly sealed jars and place them on the lid until they cool completely.

We put the jars of pickled cucumbers in a cool place until winter.

Crispy pickled cucumbers for the winter

Many housewives remember summer not only for the long-awaited vacation, but also for the “hot” everyday life. And “hot” in connection with preparations for the winter. No matter how much we would like to take a break from the winter and warm up in the sun, but as they say: “Get your sleigh ready in the summer!” Indeed, if we do not try to collect the harvest and prepare it for the winter, then we will be left without delicious pickled cucumbers, tomatoes and other vegetables. And this will be so missed on cold evenings or at holiday dinners. After all, many people will want to taste a crispy, salty cucumber.

It is for this reason that we have gathered you today; you are probably looking for crispy and juicy pickled cucumbers. We will be happy to offer it to you.

Ingredients:

for a 3 liter jar:

• salt – 50 g;
• sugar – 1 tsp;
• vinegar 9% – 50 g;
• cucumbers – 1.8 kg;
• chopped horseradish leaves – 5.4 g;
• cherry leaves - 5-6 pcs.;
• dill – 150 g;
• parsley - 6 g;
• bitter capsicum – 0.6 g;
• bay leaf – 2 pcs.;
• garlic – 8 cloves;
• black allspice – 4 pcs.

Recipe for making pickled cucumbers for the winter:

For pickling cucumbers, we will select medium-sized fruits, picked shortly before canning. If you use store-bought cucumbers, check them for firmness. If they are already slightly lethargic, discard these fruits and go in search of fresh ones.

Wash the cucumbers thoroughly and soak in cold water for a day. Then we rinse them in water again and begin their preparation - marinating. Place spices in a clean, dry jar. We will send to the bottom - bay leaf, dill, ground black pepper. (Part of what is listed in the ingredients).

Then peel the garlic and place a couple of cloves down to the bottom of the jar.

Then cut the hot pepper into thin slices. We determine its quantity to your taste, it depends on how spicy you want the cucumbers to be.

We also finely chop the green horseradish leaves and rinse the cherry leaves thoroughly. The last ones (cherry leaves) will give a special aroma to the seaming.

We put the cucumbers nicely in the jar (vertically) and on top add the remaining garlic, parsley and the rest of the spices that are indicated in the ingredients.

Pour boiling water over the cucumbers, set aside for 20 minutes, covering with a lid. Then add water and pour boiling water over them again for the same amount of time.

After draining the second water, add salt, sugar and vinegar to the jar.

Pour boiling water. Close the lid and seal the pickled cucumbers.

Let's send them to a warm place until they cool completely.

Pickled cucumbers are ready! Bon appetit!

Pickled cucumbers and tomatoes for the winter

On a frosty winter evening, you miss the warmth and sun, and you want to please your family and friends with an abundance of colors on the table. Therefore, starting in the summer, it’s worth thinking about rainbow surprises from a two-liter jar.

We propose to complete the pickled cucumbers recipe with colorful tomatoes and interesting spices, among which you can even find lingonberries, which will add piquancy to our culinary experiment with pickled cucumbers for the winter with tomatoes.

Ingredients:

for a 2-liter jar:

• cucumbers – 7 pieces;
• tomatoes – 10 pieces (the quantity depends on the size of the vegetables);
• bell pepper (or hot) – 0.5 pieces;
• dill umbrellas – 2 pieces;
• garlic – 5-7 cloves;
• horseradish leaves - cover the bottom;
• black peppercorns – 4 pieces;
• bay leaf – 1 piece;
• parsley - a couple of sprigs;
• caraway seeds – 0.5 teaspoon. spoons;
• lingonberries - a handful;
• apple cider vinegar – 70 ml;
• salt – 35 g;
• granulated sugar – 45 g.

Recipe for making pickled cucumbers and tomatoes for the winter:

First you need to prepare the jars and lids: wash with soda and rinse well. Pour boiling water over the lids. Sterilize the jars for 10 minutes by steaming.

Place a couple of dill umbrellas, a piece of horseradish leaf and garlic at the bottom of the prepared jar.

Cucumbers and tomatoes must be washed first. Next, place the cucumbers vertically in the jar, and place the tomatoes tightly on top of them. To create a rainbow mood in winter, take tomatoes of different colors. The recipe uses four types: yellow, pink, red and burgundy.

Fill the jars with boiling water, cover with a lid and wrap in a towel for 10-15 minutes.

While the vegetables are warming up, prepare the ingredients for the marinade: granulated sugar, salt and vinegar. To soften the effect of vinegar on the stomach, it is better to use apple cider vinegar.

Now it's time to prepare the marinade. To do this, pour the water from the jar into a saucepan and put it on fire. Bring to a boil, add prepared salt and sugar. Let it simmer on the fire for 2 minutes. Meanwhile, put in a jar a bay leaf, peppercorns, caraway seeds, parsley, half a bell pepper (cut into slices) and a handful of lingonberries. Only the first two ingredients are required, the rest will enhance the taste characteristics and decorate the preservation. You can also add hot pepper in small quantities.

2 minutes have passed, pour vinegar into the pan, stir, remove from heat and pour the prepared marinade into the jar to the brim.

Screw the lid on the jar until it stops.

Turn over and cover with a towel for a day. After cooling, the jars are stored in a cool place.

The winter delicacy is ready, pickled cucumbers and tomatoes.

Bon appetit!

Cucumbers for the winter

Pickled and salted, canned cucumbers for the winter are one of the most beloved and popular preparations among housewives. Without pickled and canned cucumbers, it is impossible to imagine a hearty, appetizing dinner, some pickled soups, as well as everyone’s favorite salads like Olivier. Cucumbers can be prepared in different ways - add spicy spices or garlic, make them spicy or even almost sweet. But for almost all methods of pickling cucumbers, it is best to adhere to several rules.

1. For pickling, canning or pickling cucumbers, it is better to choose small cucumbers.
2. Before pickling cucumbers, it is recommended to soak the cucumbers in ice water for several hours - they will be very crispy in the jar.
3. The spines of cucumbers must be black. You don’t even have to try to pickle cucumbers with white spines; such jars are guaranteed to explode.
4. To prevent the jar from “exploding,” it is recommended to add dry mustard seeds or aspirin.
5. For taste, it is recommended to add horseradish to cucumbers; in addition, such cucumbers do not tend to spoil.
6. If you want to prepare a cucumber salad for the winter, you can take cucumbers of any size, as long as they are crispy.

Cucumbers for the winter, recipes

If you want to make incredibly tasty and crispy cucumbers for the winter, you should definitely like this recipe.

Ingredients:

• small cucumbers up to 8 cm in length – 1 kilogram;
• filtered drinking water - one glass;
• 6% vinegar - one glass;
• hot pepper - one small pod;
• onions – 2 pieces;
• garlic – 6 cloves of garlic;
• coarse salt - one tablespoon of salt.

Recipe:

The onion must be peeled and cut into small thin rings. After this, you need to peel all the garlic and chop it as finely as possible. Then you need to take the bell pepper and cut it very finely. You need to wash the pepper and then cut the pod lengthwise into two parts. Remove the seeds and cut the pepper itself into small pieces. All cucumbers must first be washed in running water, and then soaked in water with ice cubes floating for one to two hours. After this, you need to take half-liter or sterilized liter jars, put the cucumbers there, carefully placing them with peppers and onions, as well as garlic. Then you need to pour one glass of water into the saucepan, wait until everything boils, and then add salt and vinegar. Turn off the marinade and

wait until everything cools down. You need to pour the brine you got into all the cucumbers in the jars. Cover it all with a sterilized lid, and then roll it up.

Cucumber salad for the winter

Ingredients:

• one kilogram of cucumbers;
• carrots – 2 pieces;
• sweet peppers – 2 pieces;
• bulbs – 5 pieces;
• garlic - one large head;
• salt - half a tablespoon of salt;
• citric acid - teaspoon;
• dill - one bunch.

Recipe:

You need to take cucumbers and peel them from both seeds and skin. After this, you need to cut or grate everything.

Now you need to peel the peppers, carrots and onions, the thinner you cut them, the better. All the vegetables will need to be mixed, and then add dill, a little salt and a little citric acid. Leave these ingredients to sit at room temperature for about one hour. Next, you will need to mix all the vegetables, put on the fire, and wait until everything boils. As soon as it boils, you will need to reduce the heat, and then cook the salad for about 15 minutes. After this, you will need to transfer everything into sterilized jars, roll it up, turn it over, and wrap it. Once all the jars have cooled down, you can take them out into the cold.

Cucumbers for the winter - recipes for “Bulgarian” cucumbers

Ingredients:

• cucumbers - 10 kilograms;
• onion – 1 kilogram;
• sweet red pepper – 2 kilograms;
• celery – 400 grams;
• parsley – 400 grams;
• fresh dill greens – 600 grams;
• table vinegar - 4.8 liters;
• salt – 800 grams;
• granulated sugar – 800 grams;
• black pepper – 40 grams;
• garlic – 400 grams;
• horseradish root – 400 grams.

Recipe:

You need to wash the cucumbers very well. Leave them in the water for about 6-8 hours to soak them up and make them crispier afterwards. Then you need to take them and cut them into small circles 5 mm thick. The onion must be peeled and cut into small rings. Now wash the pepper, dry it and eat it lengthwise, remove the seeds. Stripes should be up to 4 mm. After this, you need to take parsley and celery root, dill, peel and cut everything into pieces 10 cm in length. The horseradish root must be peeled and cut into small cubes. Then you need to take the jars that you sterilized and put the cucumbers that you sterilized in advance. Then you need to take seasonings, onions, which you chopped very finely in advance, and then pour it all with a dressing made from salt, pepper, vinegar and granulated sugar. As soon as everything boils, you need to take the prepared marinade and pour it into jars.

Jars of cucumbers must be sterilized and wait about 15 minutes. Once this time has passed, you need to roll up and turn the containers over, wrap them up to cool.

Tomatoes and cucumbers for the winter - delicious assortment

Tomatoes and cucumbers for the winter are one of the most elegant preparations.

Ingredients:

• tomatoes – 1 kilogram;
• cucumbers – 1 kilogram;
• garlic – 6 cloves;
• dill seeds - add as desired;
• table vinegar 9% - 2 tablespoons;
• granulated sugar – 2 tablespoons;
• salt – 2.5 tablespoons.

Recipe:

In order to prepare a similar assortment of cucumbers and tomatoes for the winter, you can take not only the seeds, but also fresh dill - it also turns out incredibly fragrant. You can also add garlic. Since both tomatoes and cucumbers will be filled with boiling marinade, you need to first soak them in ice water. Three hours is usually enough. All cucumbers must first be cut off at the ends.

Place the cucumbers in sterilized jars until they are about half full. Now it’s the garlic’s turn – peel and place directly on the cucumbers; usually 5 cloves are quite enough. Then add the tomatoes. As soon as you put it in, you can fill all the vegetables with boiling water to the brim.

We leave the jars to stand for about 15 minutes, while we put the sugar, salt and dill into the pan. We also pour the marinade into it, wait until it boils, then pour it back into the jars. Add vinegar to each jar - 2 tablespoons - and roll up.

Salad tomatoes and cucumbers for the winter

Tomato and cucumber salad for the winter is no less popular preparation. It’s not difficult to prepare, try this recipe.

Ingredients:

• tomatoes – you can take red or green, it doesn’t matter;
• cucumbers - you can take any size, the main thing is that they are dense;
• onions - to taste;
• sweet bell pepper (you can also use hot pepper if you wish);
• black peppercorns – 5 pieces;
• bay leaf - one piece;
• salt – 2 teaspoons;
• granulated sugar – 2 teaspoons;
• vinegar essence 70% - one and a half teaspoons;
• sunflower oil – 2 teaspoons.

Recipe:

You need to sort out the cucumbers and tomatoes. Afterwards, soak everything in ice water for several hours. Then you need to take the tomatoes and cut them into circles or slices, cut the cucumbers into circles. The onion must be peeled and cut into rings, and the pepper into thin strips.

Then wash the jars with baking soda and bake them in the oven. Next, you need to pour a little peppercorns into each jar and put a bay leaf - one for each jar. After this, all the vegetables should be laid out in not too thick layers. Press them lightly, but do not crush, otherwise the tomatoes will spread throughout the jar. Especially if they are ripe. Now you can pour the marinade. Once you add the marinade, you just need to cover the jars with boiled lids and put everything on sterilization. As soon as the water boils in the pan, you will need to wait exactly 10 minutes, keep everything in the gurgling water, and then roll it up. If you prepare green tomatoes in this way, the sterilization time should be increased to 20 minutes. Roll up and cool.

Winter preparations from cucumbers with mustard

Ingredients:

• cucumbers that are not too large - exactly 10 kilograms;
• mustard seeds – 500 grams;
• onions - no more than 3 onions for this amount;
• garlic - 1 head;
• table vinegar – 5 spoons;
• salt – 250 grams;
• granulated sugar - 1.5 kilograms.

Recipe:

First you need to take very large cucumbers, and then wash them properly. Then you need to cut them, peel them, and remove the seeds. Whatever is left for you needs to be cut into fairly small cubes.

Place exactly 5 liters of water on the fire. Wait until it boils, then add a little vinegar and pour the resulting marinade over everything. In exactly one hour you will need to take out the cucumbers and put them in jars. After just a couple of hours, you can cover the cucumbers with mustard seeds, garlic and onions, which you finely chopped in advance. Now you will need the marinade that the cucumbers were in, but you need to filter it before using it. Heat the marinade, dissolve a little salt and sugar in it. After this, you need to take the cucumbers and pour the marinade that you got. Then you need to pasteurize everything at a temperature of 90 degrees for 15 minutes. Roll up and turn over, cool everything after wrapping it.

Cucumber salads for the winter recipes

To prepare cucumber salad for the winter, we recommend that you use this recipe.

Ingredients:

• cucumbers – 2 kilograms;
• onion – 300 grams;
• dill - one large bunch of fresh dill;
• vegetable oil – 12 tablespoons of odorless oil;
• granulated sugar without a slide - 3 tablespoons;
• salt – 1.5 tablespoons;
• table vinegar 6% - 7 tablespoons.

Recipe:

First you need to wash the cucumbers, then remove the ends on each side and cut everything into small half rings.

Next, you need to peel the onion and cut it into half rings. Wash the dill, dry it, and chop it as finely as possible. After this, you will need to mix all the ingredients, including granulated sugar and salt, as well as vinegar and vegetable oil. Let it all brew for 4 hours, the temperature should be at room temperature.

After this, you need to take the cucumber salad, and then put it in a saucepan and let it simmer for 5 minutes.

Pickled cucumbers for the winter

Ingredients:

• cucumbers – 1.8 kilograms;
• dill - 2 small umbrellas;
• horseradish - one medium leaf;
• garlic - one small head;
• black peppercorns – 7 pieces;
• currants, you can take cherry leaves instead of currant leaves - 2 leaves;
• salt – 3 teaspoons;
• granulated sugar – 6 teaspoons;
• vinegar – 125 grams.

Recipe:

First you need to take both the greens and cucumbers, rinse them under running water several times, after that you need to take a sterilized jar and put both the peppers and the greens in there. Now it’s the cucumbers’ turn, lay them out quite tightly, but you need to leave a little more space on top. After this, you need to pour salt into the jar - 3 teaspoons without top, as well as 6 teaspoons of granulated sugar without top. All this must be filled with vinegar. Take a jar, fill it with clean cold water, and then wait until it boils. Let the water boil for 3 minutes, and after that you need to roll up the jar. Turn over and wrap with a blanket for almost a day. Only after everything has cooled down can you turn the jars over to the cold. Cucumbers according to this recipe are very strong.

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Everyone loves pickled cucumbers. This tasty and healthy preserve can be served with meat, potatoes, cereals and other side dishes. There are many recipes for cucumber slices for the winter. It takes a little time and effort to prepare the pickle. You don’t have to take miniature cucumbers for preparation; vegetables that are not suitable for other recipes are quite suitable.

Even large cucumbers, which do not fit well in half-liter and liter jars, are suitable for such preparation for the winter. Before cooking, vegetables are cut into small strips, so placing them in jars is not difficult.

For preservation, you should take ground cucumbers; greenhouse vegetables store worse. It is advisable to select varieties whose surface is covered with prickly pimples; such cucumbers are dense and tasty.

The recipes contain vegetable oil. You can take both flavored and refined. But in the first case, the taste of the cucumbers will be interrupted.

How to select and prepare cucumbers before starting the process

Fruits of any size are suitable for harvesting, but you should not take cucumbers with yellowed skin, as they have coarse seeds. Before preparing canned vegetables, you need to prepare them.

1. Sort through the cucumbers, separating yellow and spoiled ones.
2. If some fruits have yellowed areas near the stalk, they are cut off.
3. Vegetables are washed well, changing the water several times.

After the cucumbers are washed, they are placed in a deep bowl and filled with cold water. Keep in water for 4 hours.

How to pickle cucumber slices at home

This preparation with a piquant taste will definitely appeal not only to adults, but also to children. These cucumbers will be an excellent addition to any side dishes and main courses. If necessary, the workpiece can be used to prepare hodgepodge or pickle.

A simple recipe for the winter

To prepare delicious and crispy cucumbers, you need to take the following ingredients:

• Cucumbers - 2 kg.
• Sugar - 5 tablespoons.
• Salt - 2 tablespoons.
• Ground pepper - half a teaspoon.
• Vegetable oil - 1/3 cup.
• Vinegar - 100 grams.
• Chopped garlic - 2 tablespoons.

The ends of the cucumbers are cut off, each vegetable is cut into 4-6 pieces and poured into a bowl. Chopped garlic and other products are also added there. Mix everything with a spoon and leave to marinate for 4 hours.

After this, the vegetables are transferred to half-liter jars, filled with the released juice and set to sterilize for 25 minutes. Then they twist it, turn it upside down and cover it with a blanket. Even a young housewife can seal such pickles in jars.

Sterilize the jars, lightly covered with lids, screw them on after removing them from the pan!

In Korean

The appetizer according to this recipe has a piquant taste; it will decorate any feast. To salt cucumbers, take the following products:

• Gherkins - 4 kg.
• Salt - 100 grams.
• Sugar - a glass.
• Vegetable oil - a glass.
• Vinegar - a glass.
• Chopped garlic - 2 tablespoons.
• Hot pepper - a piece.
• Peppercorns.

The cucumbers are cut into strips, mixed with spices and left to marinate for 3 hours. After this time, distribute into jars and set to sterilize for 20 minutes. Seal the snack and cover the jars with a blanket for a day.

Without sterilization

You can roll cucumbers into slices without sterilization. To prepare delicious preserves you will need the following products:

• Cucumbers - 2 kg.
• Salt - 2 tablespoons.
• Sugar - a tablespoon.
• Vinegar - 3 tablespoons.
• Water - 1.2 liters.
• Spices - garlic, pepper and dill.

Spices are placed on the bottom of the jars and cucumbers cut into slices are placed in the container. Pour boiling water into the jars and wait 15 minutes. The water is poured back into the pan, the remaining ingredients are added and the marinade is boiled. The second time, pour brine into the container and seal with lids. The bottles are kept warm for a day.

Winter cucumber salad

For variety, you can marinate a delicious cucumber salad. To prepare the snack you need the following products:

• Cucumbers - 3 kg.
• Onion - 0.5 kg.
• Garlic - 1 head.
• Sugar and salt - 2 tablespoons each.
• Vegetable oil - 0.5 cups.
• Ground pepper - a teaspoon.
• Bay leaf.

Cucumbers and onions are cut into rings, the garlic is finely chopped with a knife, then poured into a bowl and mixed with the rest of the products. Marinate for an hour and put into jars. I sterilize for 15 minutes and then seal it.

Spicy with tomatoes

Pickled cucumbers with tomatoes will be a real find in winter. To prepare the preserves take:

• Cucumbers - 2 kg.
• Tomatoes - 1 kg.
• Hot pepper - 1 pod.
• Garlic - head.
• Salt - 2 tablespoons.
• Vinegar - 3 tablespoons.
• Sugar - 1 tablespoon.
• Dill.

Cucumbers and tomatoes are cut into slices, peppers and garlic are twisted in a meat grinder. Dill is finely chopped. Mix all ingredients in a bowl and place in jars. The released juice is poured into the container from above. Sterilize for 15 minutes and seal.

With mustard

Mustard gives canned food a piquant and unusual taste. To pickle tasty vegetables, you should take:

• Gherkins - 1 kg.
• Mustard powder - teaspoon.
• Salt and sugar - a dessert spoon each.
• Vinegar - 2 tablespoons.
• Ground pepper - a pinch.

The gherkins are cut into pieces, mixed with other ingredients and filled into jars. Set to sterilize for 15 minutes. Seal and place under a blanket.

In Georgian

Fans of spicy dishes can salt gherkins in Georgian style. The following products are prepared for pickling:

• Cucumbers - 2 kg.
• Hot pepper - 1 piece.
• Garlic - head.
• Vegetable oil - 0.5 cups.
• Vinegar, salt and sugar - 2 tablespoons each.

The gherkins are cut into slices, the garlic and pepper are twisted in a meat grinder. Mix all the products in a large bowl, fill the jars and set to sterilize. Seal and place under a blanket for a day.

You can add chopped fresh parsley to this preserve to taste.

With onion

Pickling cucumbers and onions goes well with meat dishes. To prepare this savory preparation, take:

• Gherkins - 2 kg.
• Small onion - 300 grams.
• Vinegar - 3 tablespoons.
• Sugar - 1 tablespoon.
• Salt - 2 tablespoons.
• Spices.

Cucumbers are cut into 4 pieces lengthwise, the onion is peeled and cut in half. Spices and vegetables are placed in jars and poured with boiling water. A marinade is prepared from salt, sugar and vinegar. The water is drained from the jars, brine is poured in and screwed on.

With garlic

Gherkins with garlic, covered with slices, have a sharp, unique taste and alluring aroma. Preservation is prepared from the following products:

• Cucumbers - 1 kg.
• Garlic - head.
• Salt, sugar, vinegar - a tablespoon each.
• Dill.

The gherkins are cut into pieces, the garlic and dill are finely chopped with a knife. Mix all ingredients and distribute into jars. Sterilize for 15 minutes and wrap in a blanket.

How long and how can preserves be stored?

Canned cucumbers in slices can be stored for 2 years. Jars should be stored in a cool place. When stored for more than 2 years, the taste of the preserve deteriorates, especially if the product contains vegetable oil.

If you are the happy owner of a summer cottage or you have an entire household plot at your disposal, then this article is definitely for you. The cucumber harvest is in full swing in most cities. We will talk about them.

When the preparations are salted and are already in the pantry and waiting in the wings. And since various salads made from fresh vegetables have already become boring, my recipes for excellent appetizers made from sliced ​​cucumbers come in handy.

1. Sliced ​​cucumbers with parsley without sterilization

Parsley is an incredibly aromatic herb; in combination with cucumbers you will get a tasty and piquant cold appetizer. It’s easy to prepare such a preparation, see for yourself from my recipe. By the way, if parsley is not to your taste, you can replace it, for example, with dill.

Ingredients:

• Cucumbers – 4 kg
• Vegetable oil - 200 ml
• Vinegar 9% – 200 ml
• Sugar - 200 g
• Garlic - head
• Parsley - 100 g
• Salt - 3 tbsp. spoons
• Ground black pepper - 1 tbsp. spoon

Preparation steps:

1. Trim the butts off the cucumbers, and then cut them into medium-sized bars.

2. Chop the washed and dried greens with a knife as finely as possible.

3. Arm yourself with a deep container in which place chopped parsley, cover it with salt, pour in vinegar and water. Grate the garlic cloves on a fine grater or pass through a press to the greens. Mix everything well, this will be our marinade.

5. Place the snack in sterilized jars. Try to compact them as tightly as possible. Pour an equal amount of marinade from the container into each jar.

6. All that remains is to roll them up with lids and put them in a cool place for storage.

Have a great mood and long-lasting preparations!

2. Cucumber rolls with red currants for the winter

Not only tasty, but also a very beautiful snack. There is no shame in putting this on the table; it will undoubtedly become a decoration for your holiday. The recipe is designed for two half-liter jars.

Ingredients:

• Cucumbers – 1.5 kg
• Red currant – 50 g
• Garlic - 4-5 cloves
• Dill - 2 umbrellas
• Mint - 6-8 leaves
• Salt - 1/2 tbsp. spoons
• Sugar - 1 tbsp. spoon
• Vinegar - 2 teaspoons
• Water – 500 ml

Preparation steps:

1. Cut the washed fruits into thin slices as shown in the photo. This is very easy to do using a regular vegetable cutter.

2. Coarsely chop the garlic cloves. Rinse the berries, it is important that the currants are on the branches, leave them to dry.

3. Wrap the cucumber slices into rolls as tightly as possible.

4. At the bottom of the jars, prepared in advance according to all the rules, place an umbrella of dill and a few mint leaves.

5. Let’s start filling them: first lay the rolls tightly, interspersing them with pieces of garlic. Then a few branches with red currants.

6. Place another dill umbrella and a couple of bunches of berries on top of the filled jar.

7. These are the beautiful filled jars you should get. Add a teaspoon of vinegar to them.

8. Fill the pan with water and place on the stove. After boiling, add salt and sugar to it. Stir until dry ingredients are dissolved.

9. Fill the jars to the brim with hot brine and roll up the lids.

Leave the snacks at room temperature for a couple of days, and then they can be put away in the place where all your preparations for the winter are stored.

Happy cooking!

3.

This winter cucumber salad is very popular in our family. We prepare a lot of jars, and in winter the snack is eaten with great pleasure. I advise you to try it too, step by step recipe below.

Ingredients:

• Cucumbers – 5 kg
• Onions – 1 kg
• Dill - 300 g
• Vinegar 9% – 100 ml
• Sugar - 5 tbsp. spoons
• Salt - 2 tbsp. spoons
• Allspice peas - to taste

Preparation steps:

1. The fruits must be thoroughly washed; even soaking them for a couple of hours is not prohibited. Then cut the cucumbers into half circles, it doesn’t matter, it can be whole circles.

2. Remove the skins from the onions, rinse under cold water, then cut into half rings.

4. At this time, chop the greens. I use dill, but any other will do.

5. Take a large saucepan, mix vinegar with sugar and peppercorns.

6. Place the cucumbers and onions into the marinade. Place the pan on the stove, stirring over moderate heat, and bring the contents to a boil. Then place the salad in pre-prepared jars and close the lids.

Turn the jars upside down and wrap them up. After a day they can be put away in your pantry. Bon appetit!

4. Snack of cucumbers with mustard for the winter in jars

Fragrant crispy cucumbers, an indispensable snack for all times. Mustard will add a spicy taste. Preparation does not require much effort or time. But on winter feast days, the snack will be eaten with a bang.

Ingredients:

• Cucumbers – 4 kg
• Vegetable oil - glass
• Salt - 3 tbsp. spoons
• Sugar - glass
• Dry mustard - 1 tbsp. spoon
• Vinegar 9% - glass
• Chopped garlic - 3 tbsp. spoons
• Ground black pepper - 2 teaspoons

Preparation steps:

1. Wash the cucumbers thoroughly, then cut them into circles half a centimeter thick.

2. Place the mugs in a larger container, add all the ingredients, including mustard, and mix. They should be left in this state for three to four hours.

3. During this time, it is advisable to occasionally stir the contents of the container.

4. The cucumbers will release juice during this time; this should be approximately the amount of brine.

5. The jars must be processed, that is, thoroughly washed and sterilized. Only after this fill them with snacks and fill them with brine from the container. Then close the lids tightly.

Happy winter snacks!

5. Korean cucumbers are the most delicious recipe for the winter

A very simple recipe to follow. A moderately spicy appetizer is suitable for a festive table accompanied by strong drinks. And it will be very tasty just with fried potatoes.

Ingredients:

• Cucumbers – 2 kg
• Carrots – 500 g
• Sugar - 1/2 cup
• Vinegar 9% - 1/4 cup
• Vegetable oil - 1/2 cup
• Salt - 50 g
• Garlic - 2-3 cloves

Preparation steps:

1. Peel the carrots, grate them on a special grater for Korean dishes, or simply chop them into small strips.

2. Cut the well-washed cucumbers into medium-sized cubes.

3. Place the chopped vegetables in a bowl, add sugar and salt. Peel the garlic cloves, chop finely with a knife, and place in a bowl. Then add vegetable oil and vinegar.

4. The contents of the bowl must be mixed thoroughly.

5. After this, cover the bowl tightly with a plate or cling film, and then put it in the refrigerator for 24 hours.

6. Place the finished appetizer in clean small jars and pour marinade from a bowl.

7. Roll up the lids and move the jars to a cool place.

Korean-style cucumbers can be eaten immediately, or you can prepare them for future use for the winter. Eat with pleasure, treat your acquaintances and friends!

6. Recipe for sliced ​​cucumbers with garlic for the winter without sterilization

In this snack you can use all the fruits that are not suitable for preservation in their entirety. Very convenient, and a snack with a bright taste that will not leave you indifferent. With young round potatoes it’s absolutely delicious.

Ingredients:

• Cucumbers – 4 kg
• Garlic – 100 g
• Salt - 3 tbsp. spoons
• Sugar - 3 tbsp. spoons
• Vinegar 9% – 200 ml
• Vegetable oil – 250 ml
• Ground black pepper - 50 g

Preparation steps:

1. Prepare the cucumbers, wash them, cut them into small thick slices.

2. Peel the garlic, chop it finely with a knife.

3. Place cucumbers, chopped garlic in a large bowl, add salt.

5. Sprinkle ground black pepper on top.

6. Mix the contents thoroughly so that every piece of cucumber is coated. Then you need to leave it in this state for several hours, at least two.

7. Distribute the cucumbers into jars, it’s convenient when they are the same volume.

8. Pour the cucumber marinade into each jar under the neck, and then close them tightly with the lids.

Enjoy the taste and aroma, bon appetit!

7. Video recipe for delicious sweet cucumbers in oil

Cook with pleasure, bon appetit!

In my opinion, winter preparations are such an irreplaceable thing, without which it is difficult to imagine our life. It's delicious and also very convenient. Such snacks will not leave you hungry under any circumstances. Cook for your family with love, share our recipes with friends.

Pickled sliced ​​cucumbers are a juicy and tasty appetizer for any side dish, creating sauces or salads, serving with baked meat or poultry, fish. Many people prefer this particular option for fermenting cucumbers, since it is the fastest - the cucumbers will be ready after 1.5-2 days! The taste of the snack will not be inferior to the store-bought version, but you will know for sure that there are no prohibited ingredients in its composition. Prepare a deep container in advance, wash it with water and soda and rinse thoroughly. Don't forget to buy a bouquet for pickling cucumbers: dill umbrellas, horseradish leaves, cherries and currants, oak.

Ingredients

For a 2 liter jar you will need:

• 1.2-1.3 kg of fresh cucumbers
• 1 bouquet for pickling
• 700 ml cold water
• 3 tbsp. l. salt
• 10 black peppercorns
• 0.5 tsp. mustard beans (dry)
• 4-5 cloves of garlic

Preparation

1. Medium or large cucumbers are fermented in this way, because they do not become salted from the inside even after 10 days of simmering in brine. Therefore, we will buy medium-sized cucumbers and rinse each of them in water, carefully washing off the thorns on the surface of the vegetables. Cut into 4 parts and place the slices in a deep bowl.

2. Wash the leaves of oak, cherry, currant or horseradish and place them on the bottom of the jar.

3. Then place the sliced ​​cucumbers in the jar, trying to place them as close to each other as possible.

4. Peel the garlic cloves and rinse. Place them in a jar along with the dill umbrellas.

5. Dissolve salt in cold water and add mustard seeds and black peppercorns. Neither cloves nor vinegar are added to the brine!

6. Pour the brine into the jar up to the shoulders, leaving room for fermentation. Place the jar in a deep bowl so that the liquid that spills over the edges during fermentation ends up in the bowl and not on the table. Leave it like this at room temperature for 2 days. We will not cover the container with a lid! Shake the jar lightly once a day to release carbon dioxide bubbles.

Vegetables

Description

Cucumbers in garlic marinade for the winter– a very tasty and easy-to-prepare dish, an excellent way to increase appetite, because garlic activates processes in the body and has a beneficial effect on the functioning of the digestive system. The combination of cucumbers and garlic will be very useful in winter, because garlic is an excellent antibacterial and antiviral agent, although few people use it because of its pungent odor. Cucumbers that have absorbed the beneficial esters of garlic will not leave this trail, and the beneficial substances of garlic will arrive in sufficient quantities.

Different from other cucumber preparations, the spicy, moderately spicy salad will become an indispensable companion to boiled, baked or fried potatoes, and is perfect with meat dishes and strong drinks. An amazingly tasty, tender and very unusual appetizer on the holiday table will not leave the most picky eaters indifferent. The aromatic and spicy sauce with which cucumbers are poured will give this healthy green vegetable a rich and pleasant taste, enrich it with a new taste and open up the cucumber in a new way.

Even the youngest and most inexperienced housewives in cooking, using a simple step-by-step description of the recipe, supplemented with pictures and photographs, can easily prepare this original preserve with their own hands at home. And it doesn’t matter how long you conquer the heights of cooking - you will undoubtedly be able to understand the whole process of preparing this snack, and the cucumbers will turn out so delicious that you will simply lick your fingers!

Ingredients

Steps

Let's start the process of preparing cucumbers in garlic marinade by preparing the main components. Select the required number of medium-sized cucumbers - they should not be yellow or overripe. If you use fruits of poor quality during the cooking process, the canned cucumbers will become wadded, and instead of the desired result, you will get soft slices that do not hold their shape. Rinse them thoroughly in running water. Pour the measured amount of bulk ingredients into clean small bowls. Let's separate the garlic into slices. In separate glasses, measure out the amount of vinegar and vegetable oil, preferably deodorized sunflower oil. Wash the jars and their lids in warm water and soda, then rinse them well in running water and set them to dry on a table lined with a soft, lint-free towel.



Let's prepare the cucumbers for storing in jars. To do this, cut off the nose and tail of each cucumber, and then cut it into four pieces along the entire vegetable.



Place the chopped cucumbers in a deep container, in which it will be convenient to mix them later.



Let's start preparing the garlic. To do this, pour a small amount of water over the teeth and leave for five minutes. The garlic peel will move away a little from the cores, which will allow you to easily remove it; it will not stick to the knife or your hands. We recommend cutting the prepared garlic into slices and then into small cubes, although you can use a press and chop the garlic this way. As a result, you should get about one level tablespoon of garlic per one liter jar filled with cucumbers.



Mix cucumbers and garlic. Do this without much effort, carefully turn the cucumbers in the bowl with your hands, try to mix as thoroughly as possible, so that each cucumber slice is sprinkled with garlic. The cucumbers will feel a little sticky to the touch. Leave for a few minutes for the vegetables to infuse with the garlic.



Let's prepare the marinade sauce for pouring. To do this, mix 9% table vinegar, ground black pepper, salt, sugar and vegetable oil in a deep, clean ceramic or glass plate of suitable size. Stir until sugar and salt are completely dissolved. They dissolve quite slowly in oil, so a little patience is required. Pour the cucumbers mixed with garlic into the sauce and mix well. Make sure that the marinade covers the cucumbers. Cover the container with cucumbers with a clean napkin or lid and leave to steep for three hours. In contact with salt and sugar, cucumbers will release juice, which, when mixed with vinegar and oil, will be saturated with garlic ether. The smell is indescribable!



While the cucumbers are brewing, let's prepare the jars. It needs to be sterilized. The choice of method is yours: steaming each jar for ten minutes or heating it in the oven for twenty minutes, taking into account the heating and cooling time of the jars. The lids with which we will roll up the jars also need sterilization. To do this, place them in boiling water for two to three minutes, and then carefully remove them onto a clean natural fiber towel and let the excess water drain. If the sealing lids have a rubber seal, be sure to remove it from the lids before immersing them in boiling water so as not to damage them. Place the aromatic cucumbers in sterile jars - they need to be placed tightly, but there is no need to compact them so as not to break them. Using a clean, dry ladle, carefully pour the resulting juice into jars, dividing approximately equally. If you chose high-quality cucumbers, then there may even be too much juice.



We cover the jar with a lid, but do not roll it up, and place the jars in a saucepan for further heat treatment. The pan should be wide enough to accommodate the maximum number of jars and reduce the time required for sterilization. Line the bottom of the pan with a silicone mat or a towel made of natural fibers folded in several layers to prevent the jars from bouncing while the water is boiling. Place the pan on the stove and fill it with water at room temperature. The liquid level should be such that it can cover the jars up to their hangers. Cover the pan with a lid. Then we light a medium-high fire under it, and begin counting the time for sterilizing jars of cucumbers in the marinade from the moment the water boils. Sterilize a liter jar for fifteen minutes, a half-liter jar for ten minutes.



Carefully remove the sterilized jar from the water, place it on a table covered with a towel and roll up the lid. We turn the jars over onto the lids and wrap them in a warm blanket or cotton blanket for a day - during this time the cucumbers will cool completely and they can be transferred for further storage to the pantry or basement. The product can be stored for a calendar year, like any other home canned food. And you can try pickled cucumbers in a couple of weeks.



Bon appetit!