Crispy Pickled Cucumbers. Recipe for crispy cucumbers for the winter How to preserve crispy cucumbers for the winter

There are many ways to prepare cucumbers for the winter. Look at a selection of recipes, take note and try closing a jar in a new way.

1. Cucumbers, like store bought

Products:

for 1 liter of water:

1. Salt - 1.5 tbsp. spoons
2. Sugar - 3 tbsp. spoons
3. Vinegar 9% - 10 tbsp. spoons

How to cook cucumbers like store-bought ones:

We take a 3-liter jar.

1. Bay leaf, allspice, cloves, onions (in rings), put dill on the bottom of the jar, then cucumbers.

2. Pour boiling water over prepared cucumbers in jars, cool to a warm state, drain, add sugar and salt per 1 liter of water, boil again, pour cucumbers and roll up.

Add vinegar to the jar before the second filling!

2. Crispy cucumbers

Products:

1. Carrot - 1 pc.
2. Bow - 2 pcs.
3. Garlic - 1 head
4. Horseradish, currant, cherry, bay leaf - 1 leaf each
5. Umbrella dill
6. Black peppercorns
7. Salt - 5 teaspoons
8. Sugar - 10 teaspoons
9. Vinegar 9% - 100 gr.

How to cook crispy cucumbers:

1. Put carrots cut into 4 parts and all of the above ingredients on the bottom of a 3-liter jar.

2. Put cucumbers, pour hot boiled water for 15 minutes. Drain the water. Add salt, sugar, table vinegar to it.

3. Boil water with spices again, pour into a jar. Roll up.

3. Mild salted cucumbers

These are delicious pickled cucumbers. Ideal for those who for various reasons can not eat spicy.

Products:

For a 3 liter jar:

1. Water - 1.5 liters
2. Salt - 2 tbsp. spoons
3. Sugar - 3 tbsp. spoons

How to cook uncooked cucumbers:

1. Wash cucumbers and pour clean water for 3 hours, changing the water.

2. Put in a jar: - dill umbrellas, horseradish leaf, 5 currant leaves - 4 garlic cloves -10 black peppercorns - 4 cloves - cinnamon - tarragon

3. Lay cucumbers in jars vertically, pour hot brine for 3 minutes.

Then drain the brine, boil again and pour for the last time, adding to the jar: - 1 tablespoon of table vinegar

4. Roll up. Turn upside down and leave under a warm blanket until cool. Even in the spring, opening a jar of cucumbers seems to be lightly salted.

4. Country salting

A very simple way to pickle cucumbers, but very tasty, the cucumbers are crispy.

How to cook cottage pickled cucumbers:

In clean sterilized jars (3 l.) put: - horseradish leaves - cherries - black currants - dill sprigs - 5 cloves of garlic.

1. Pour into each jar approximately: - 100 grams of salt and sugar (4 tablespoons of sugar and 10 tsp of salt).

2. Fill jars with cucumbers and pour cold water over them. Close them with plastic lids, put in a dark, cold place (like a cellar).

Cucumbers will be ready in 3 months, but stand until spring.

5. Drunken cucumbers

How to cook drunk cucumbers:

1. At the bottom of the jar (3 l.) put: - horseradish root - dill - garlic - currant leaves

2. Then lay the cucumbers tightly and pour the marinade over 1.5 liters. water: - 3 tbsp. salt without a slide - 2 tbsp. sugar - 1 tsp vinegar essence - 2 tbsp. vodka.

Sterilize for 15 minutes.

6. Cucumbers in tomato sauce

Products:

1. Cucumbers - 5 kg.
2. Tomatoes - 2 kg.
3. Garlic - 250 gr.
4. Vegetable oil - 250 gr.
5. Sugar - 250 gr.
6. Salt - 3 tbsp. spoons
7. Vinegar 70% - 2 tbsp. spoons

How to cook cucumbers in tomato sauce:

1. Pass the tomatoes through a meat grinder, add vegetable oil, granulated sugar, salt, bring it all to a boil and cook for 10 minutes.

2. Then gradually add the cucumbers cut into rings. After boiling, cook for 20 minutes, then add garlic and vinegar, mix everything and arrange in sterilized jars, cork.

It takes a long time to cut, but it turns out a lot of cans - 10 cans of 650 gr each.

7. Pickled cucumbers

Products:

for 2 liters of water:

1. Salt - 2 tbsp. heaped spoons
2. Sugar - 6 tbsp. heaped spoons
3. Peppercorns - 5-7 pcs.
4. Bay leaf - 5-7 pcs.

How to cook pickled cucumbers:

1. To prepare the brine, combine all the ingredients, boil for 3 minutes, then cool, add - 2 tbsp. 70% vinegar

2. Cucumbers (how many will go in) put in jars and pour over with brine. Then sterilize them for 5 minutes and roll up.

8. Lightly salted cucumbers

Products:

1. Dill, horseradish, currant leaves
2. Garlic
3. Peppercorns - 4-5 pcs.
4. Carnation - 2-3 pcs.
5. Bird cherry leaf
6. Salt - 1 tbsp. spoon with slide
7. Sugar - 1.5 tbsp. spoons without a slide
8. Aspirin - 2 tablets
9. Vinegar essence 70% - 1 teaspoon

How to cook lightly salted cucumbers:

1. Put the cucumbers in a 3-liter, sterilized jar, adding all the spices, salt, sugar, aspirin and vinegar. Then you need to pour everything with boiling water and roll up with an iron lid.

"Home kitchen" wishes you bon appetit!

By themselves, cucumbers do not differ in piquant taste, especially when it comes to overripe fruits. To give them a richer taste, people have come up with many recipes for marinating them.

The calorie content of cucumbers will depend on each specific method. On average, there are 16 kcal per 100 grams of product.

Cucumbers for the winter in jars - a step by step photo recipe

Pickling cucumbers is a responsible and long process. To make the cucumbers crispy and tasty, we offer you the following recipe for preserving.

Cooking time: 3 hours 0 minutes

Quantity: 10 servings

Ingredients

Cucumbers: 10 kg
Dill: 4-5 bunches
Sweet pepper: 2 kg
Garlic: 10 heads
Salt, sugar: 2 tsp each on a jar
Ground pepper: to taste
Vinegar: 2 tbsp. l. per serving

Cooking instructions

Recipe for crispy cucumbers for the winter in jars

The proposed recipe allows you to give the cucumbers a special, moderately spicy taste, while the cucumbers do not lose their crispy characteristics.

To close crispy cucumbers for the winter, you required:

cucumbers - 5 kg;
one bitter pepper;
horseradish root;
a head of garlic;
10 carnations;
allspice and black pepper - one dessert spoon each;
6 bay leaves;
on an umbrella of parsley and dill;

For cooking marinade you will need:

1.5 liters of water;
25 gr. vinegar 9%;
2 tbsp. l. salt;
1 st. l. Sahara.

Conservation process:

We sterilize 3 one and a half liter glass jars.
We put all the spices in equal parts in each jar. Seeds should be removed from bitter pepper, and horseradish should be chopped.
Wash cucumbers and cut off ends. Transfer them to a large bowl and cover with cold water. Let them stand for 2 to 4 hours.
After this time, we take out the cucumbers from the container and, sorting by size, put them in jars.
In a separate container, we prepare boiling water, with which we then pour cucumbers, and cover with lids on top.
It takes 10 minutes to warm up. Drain the water back into the pan, add sugar and salt.
While the brine is being prepared, in a separate pan it is necessary to prepare a second portion of water for sterilization. It is also poured into jars with cucumbers, allowed to warm up for 10 minutes and drained.
When the brine boils, they need to fill the jars, but first they need to pour vinegar into them.
Banks should be rolled up, put in a dark place.

We invite you to watch a video recipe for delicious crispy cucumbers for the winter.

How to close cucumbers for the winter in liter jars

This method is suitable for a small family that does not like large jars in the refrigerator.

For such conservation need to stock up:

small cucumbers;
2 l. water;
two st. l. Sahara;
four st. l. salt.

The remaining components are calculated per liter jar:

1 head of garlic;
three cherry and currant leaves;
1/4 sheet of horseradish;
half an oak leaf;
dill umbrella;
6 peas of allspice and black pepper;
one red peppercorn, but only a piece equal to 1 or 2 cm is placed on one jar;
one tablespoon of vinegar 9%.

Conservation process cucumbers for the winter

Cucumbers are washed and transferred to a deep container for filling with water.
Banks are thoroughly washed and sterilized. You also need to remember about the lids, they need to be boiled in a separate container.
Mix all spices.
We prepare water for sterilization.
First, we put spices in each jar, and then cucumbers, pour boiling water over it, cover with lids and set aside for 15 minutes to warm up.
After 15 minutes, carefully drain the hot water, rearrange it on the stove and, after boiling, add salt and sugar there.
Pour vinegar into each jar and fill with brine.

It remains to roll up, turn over to check the quality of the seaming, and wrap it with a blanket for further sterilization.

Pickled cucumbers in jars for the winter - a step by step recipe

The recipe below will surprise your family with a unique taste and a pleasant crunch. To pickle cucumbers for the winter according to this recipe, you need to prepare the following products:

small cucumbers;
2 leaves of lavrushka;
2 cloves of garlic;
4 peas of black and allspice;
1 tsp mustard seeds;
two currant leaves;
dill umbrella.

For the marinade you will need:

6 tbsp Sahara;
3 tbsp salt;
6 tbsp vinegar 9%.

cook such cucumbers for the winter can be done in a few steps:

Mix all the spices into a homogeneous mixture.
Grind the dill umbrella and currant leaves.
Rinse the cucumbers well, cut off the tails on both sides and place in a deep container. Cover with water and set aside for 2 hours.
Prepare jars, wash and sterilize.
Pour water into a saucepan and put it on fire. As soon as it boils, it will be possible to fill jars with cucumbers with it.
At the bottom of the jars you need to lay spices and cucumbers.
Pour sugar and salt there and pour vinegar.
After boiling, the water should be allowed to stand and cool for a while, and only then fill the jars.
We put the filled jars for sterilization into a large saucepan, cover them and let them boil for 15 minutes. Do not forget to put a towel on the bottom of the container.
After 15 minutes, the banks are rolled up.

Pickled cucumbers for the winter are ready!

Pickling cucumbers for the winter in jars without vinegar

The proposed option for preserving cucumbers for the winter does not involve the use of vinegar or other acid.

For this recipe you will need products:

2 kilograms of cucumbers;
2.5 liters of water;
110 grams of salt;
2 leaves of horseradish;
15 cherry and currant leaves;
5 walnut leaves;
2 dill umbrellas;
2 pods of hot pepper;
1 piece of horseradish.

Process conservation looks like this:

Cucumbers are washed and placed in a deep basin for further filling with water. If they are freshly harvested, then the soaking procedure can be skipped.
After 2-3 hours, the water is drained and the cucumbers are washed.
Crush horseradish and bitter peppercorns.
Layers of greens, chopped horseradish with pepper, cucumbers, again greens with horseradish and pepper and cucumbers are laid in a large saucepan. The last layer should be sheets.
Pour cold water into a separate container, pour sugar and salt into it, and mix until completely dissolved.
Layers of cucumbers with herbs are covered with prepared filling, covered with a lid and put under oppression for 5 days.
After 5 days, the brine is poured into a saucepan, all spices are removed, and the cucumbers are thoroughly washed.
They are placed in pre-prepared jars.
Pour the marinade to the very top and let stand for 10 minutes.
After 10 minutes, it must be drained back and put on fire to boil.
As soon as it boils, they fill the jars and roll them up.

How to close cucumbers in jars with vinegar

In the proposed option, the preservation of cucumbers for the winter involves the use of vinegar, and all components are taken from the calculation of a 3-liter jar.

To preserve with this method, you need to prepare:

small cucumbers;
2-3 tbsp vinegar 9%;
red hot pepper - a piece of 2 cm;
2-3 cloves of garlic;
2 tbsp dill seeds;
1 st. a spoonful of chopped horseradish root;
5 currant leaves;
9 peas of allspice.

For pouring you will need:

sugar with salt 2 tbsp. l. for every liter of liquid.

Instruction for cooking cucumbers for the winter in jars with vinegar:

Cucumbers are well washed and placed in a large basin for further filling with water for one day.
Banks are washed and sterilized.
Spices and cucumbers are placed in each jar.
The lids are boiled in a separate saucepan.
On average, one three-liter jar requires 1.5 liters of liquid. After calculating the amount of water, put it on the fire to boil.
As soon as the future filling boils, fill the jars with it and let it stand until the air bubbles come out.
Drain the water into a saucepan, add salt and sugar to it and mix thoroughly. Bring the filling to a boil.
Set the jars in a large pot.
Pour vinegar into each and fill each jar with ready-made brine.
Cover with lids and leave to sterilize for 5-7 minutes.
We roll up jars of cucumbers.

A simple recipe for cucumbers for the winter in jars

This simple cucumber recipe for the winter is used by many housewives, so it can rightfully be called a classic.

The proportions of the ingredients are calculated for one three-liter jar, so you will need to adjust the amount of products if necessary.

What do you need prepare:

1.5-2 kg of cucumbers;
5 leaves of currant and cherry;
2 sheets of horseradish;
5 cloves of garlic;
1 bunch of dill;
1 liter of water;
2 tbsp. l. salt;
2 tbsp. spoons of sugar.

canning performed in several steps:

Cucumbers are washed, tails are cut off and poured with cold water for 4 hours.
Banks are washed and sterilized.
Lids are boiled in water.
The greens are sorted and crushed.
All spices are placed in each jar, with the exception of horseradish.
Cucumbers are placed on top of spices and covered with horseradish leaves.
Sugar and salt are poured into pre-boiled water.
Jars of cucumbers are poured with it and rolled up.

A month later, cucumbers can be served on the table.

Cucumbers with tomatoes in jars for the winter - a delicious recipe

For lovers of assorted, this method is just right. All components are listed per liter jar.

To preserve cucumbers with tomatoes for the winter using this method, you will need:

300 grams of cucumbers;
400 grams of tomato;
1 bitter pepper;
paprika - to taste;
a few sprigs of fresh dill;
3 cloves of garlic;
1 sheet of horseradish;
2 bay leaves;
3 peas of allspice;
1 st. a spoonful of salt;
1/2 st. spoons of sugar;
1 st. a spoonful of vinegar 9%.

canning tomato with cucumbers is performed in several steps:

Cucumbers with tomatoes are washed well. Pierce each tomato in the stalk area for good salting.
Prepare containers, wash them and sterilize.
Boil the lids in a separate saucepan.
Lay in layers in each jar: spices, cucumbers without tails, tomatoes.
Laying must be done very tightly to eliminate gaps. You can compact the rings of chopped cucumbers.
Pour water into a saucepan and put on fire.
Add sugar and salt to jars and pour boiling water.
We put a towel in a large saucepan and set the jars for sterilization for 10 minutes.
We take out the banks and roll up.

Cucumbers with tomatoes for the winter - video recipe.

Cucumbers for the winter in jars with mustard

Cucumbers for the winter, canned with mustard, are well stored both at home and in the basement. They taste aromatic and spicy.

To preserve cucumbers in this way, you need to prepare:

small cucumbers;
100 ml of vinegar 9%;
5 st. spoons of sugar;
2 tbsp. spoons of salt.
2 cloves of garlic;
one dill umbrella;
1/4 carrot;
0.5 tsp mustard.

The whole process performed in several steps:

Cucumbers are washed.
Banks are prepared, washed and sterilized.
Mustard is placed on top.
Salt with sugar and vinegar are added to the water and jars are poured with this marinade.
Jars are placed in a large saucepan for further sterilization for 5-7 minutes after boiling.
Take out the cans and you can roll up. Spicy cucumbers for the winter with mustard are ready!

A cold way to close cucumbers for the winter in jars

Today, you can find many ways to harvest cucumbers for the winter, but we offer the simplest version of this delicacy - this is a cold method.

All ingredients are based on a 3-liter jar.

even small cucumbers;
1.5 liters of water;
3 tbsp salt;
5 peas of black pepper;
one head of garlic;
two bay leaves;
2 leaves of currant, horseradish and tarragon.

Execution of works according to this plan:

Cucumbers are washed.
Banks are sterilized.
Spices and cucumbers are placed in each jar.
Pour water into the jar and immediately drain it, so you will know the right amount of water to fill.
Add salt to it and fill the jars again with it.
Close them with nylon covers and install them in the cellar.

After 2 months you can start tasting.

Crispy cucumbers for the winter many housewives want to cook, but not all do it. Perhaps because they do not know how to cook them. We are happy to share the secrets that will allow you to get the most delicious preparation.

Crispy cucumbers for the winter recipes

Recipe with sugar and horseradish

You will need:

Fresh cucumbers - 8 pieces
- peppercorns (black) - 4 pcs.
- a dessert spoon of granulated sugar
- dessert spoon of salt
- garlic cloves - 2 pcs.
- dill umbrellas
- Lavrushka
- horseradish leaves

Cooking:

In advance, the fruits are soaked in water. It is better to do this at night, but in the absence of time, you can soak for 4 hours (no less). This will allow them to retain their pleasant crunch. In addition, the blanks will stand for a very long time. Prepare the container: tamp the fruits on the bottom of each container. Boil some water, pour the prepared jars to the very top, cover with lids on top and leave for 5 minutes so that they have the opportunity to brew. Carefully pour the water into the previously prepared pan, boil again. Put salt in each jar, throw in a parsley, add acetic acid. It remains to pour boiling water and cork with lids.

Use this one too.

Variant with garlic and dill

Required products:

dill umbrellas
- garlic clove
- cucumber fruits - 700 g
- a teaspoon of salt
- black peppercorns
- a small spoonful of sugar
- table vinegar

Cooking steps:

In order for the workpiece to turn out tasty and crispy, cucumbers need to be "bathed" in cold water. It is best to do an overnight soak, but if this does not work out, then you can leave the fruits for several hours in the "bath". The calculation of ingredients is indicated per liter jar. For containers of a different volume, the amount of ingredients must be increased. Put an umbrella of dill and the rest of the spices on the bottoms of the containers. Sprinkle sugar, salt. Place the fruits in a jar, add 9% vinegar and cool water, seal tightly with lids. For convenience, you can use screw caps. Place the containers in a large saucepan, fill with water, which should go beyond the level of the cans, rearrange on the stove. As soon as the moment of boiling comes, leave the blanks for another 15 minutes. Take out the jars, twist if necessary, turn upside down.

How about you? They are just an amazing snack!

Marinating crispy cucumbers for the winter

You will need:

Medium-sized cucumbers - 2.6 kg
- dill umbrellas - 1/3 bunch
- blackcurrant leaves - 3 pieces
- horseradish leaves - 2 things
- garlic clove
- clove bud
- mustard seeds - ? tsp
- bitter spicy pepper

For brine:

Sugar - a tablespoon
- rock table salt - 3.2 tbsp. spoons
- acetic acid - 3.1 tbsp. spoons

How to cook:

Immediately after picking, pour the cucumbers into cold water. Keep them on for 6-8 hours. During this period, the water needs to be changed several times. Wash containers for blockage thoroughly with soda, rinse with running water, and steam sterilize. Rinse the leaves of horseradish, cut them. Put the chopped horseradish into a prepared jar. Crumble the washed dill, send it to the same jar. Rinse the leaves of odorous currants, cut the peeled and washed garlic. Put garlic and currant leaves in a jar. For spiciness, crumble a small piece of hot pepper here. Wipe the soaked vegetables with a sponge, rinse in several waters. Cut off the ends on both sides. Lay down the bottom layer. Fruit must be placed vertically. Once the bottom row is in place, place dill umbrellas on top. Lay out the second cucumber layer. Fill empty spaces with chopped horseradish, fragrant currant leaves, dill umbrellas. After the container is completely filled, pour in some water to find out how much brine will be needed. Cover the containers with special lids with holes and carefully drain the liquid into the pan. Add some water, cover with a lid and put on fire.

Rate and recipe described.

During each boil, add a little more liquid, as during the boil it will evaporate and it may not be enough. After boiling, carefully pour it into a jar of vegetables. Cover with a sterilized lid, wrap with a towel, leave for 15 minutes in hot water. Change the regular lid to a lid with holes, pour the liquid into a saucepan. Boil again and pour boiling water into a jar of cucumbers, leave for a quarter of an hour. Pour boiling water a third time. Pour granulated sugar and salt into the pan, add water from the pan. Boil the brine, allowing the salt and sugar to dissolve. Put 2 cloves, ? tsp mustard seeds, pour more vinegar. Pour in the boiling brine, roll up the container. Put for better cooling on the neck, wrap with a blanket. For 12 hours, the container is self-sterilized, and then the blanket is removed, and the container is turned over to its normal position.

We ? Try with us!

Pickled cucumbers for the winter crunchy

cucumber salad

Ingredients:

head of garlic
- onion - 4 pcs.
- carrot - ? kg
- a couple of bunches of fresh dill
- fresh cucumbers - 5.2 kg
- granulated sugar - 190 g
- a couple of bunches of fresh parsley
- food salt - 3.2 tbsp. spoons
- sunflower oil - ? kg
- acetic acid - 295 g

Cooking steps:

Choose overgrown, large cucumbers. Clean and wash all components. Cut off the ends of cucumber fruits. Chop everything except carrots, garlic and herbs into rings. Cut the rest of the ingredients (except greenfinch), grate the garlic and carrots, stir. Add salt with granulated sugar to the mass, stir again, leave for 25 minutes. Sterilize the containers, combine with sunflower oil and acetic acid, stir. Pack, top up with salad juice, cover, set to sterilize for 25 minutes. As soon as this time passes, take it out, twist it, put it on the neck to cool. Wrap yourself in a blanket for a day.

Do and .

Crispy pickled cucumbers for the winter

You will need:

horseradish root
- medium cucumbers - 5.2 kg
- dry parsley stalks and dill umbels
- head of garlic
- large bitter pepper
- laurel leaf - 6 pcs.
- a large head of granulated sugar
- a dessert spoon of allspice
- dessert spoon of black pepper
- clove bud - 10 pcs.

For filling:

Acetic acid - 25 g
- a couple of large spoons of salt
- sugar - 1.1 tbsp. l.

Cooking steps:

Sterilize 3 cans of 1.5 liters. At the bottom, put in equal proportions a bay leaf, garlic, cloves, a slice of fresh and dry types of pepper. Remove red pepper seeds. Add dry parsley and dill umbrellas on top, put pieces of horseradish root. Cut off 2 ends from the fruits of cucumbers, put the vegetables in a deep bowl, pour water on top, hold for a couple of hours. Pack in containers. Sort the fruits by size and place the largest ones vertically. At the very end, use the smallest fruits. Pour boiling water over, put sterilized lids on top. Warm the cucumbers for 10 minutes. Drain the liquid back into the saucepan, mix with sugar and salt. In the meantime, fill the containers with a fresh portion of the liquid. Drain it back after ten minutes. Pour 25 g of acetic acid into each container, add boiling water, where sugar and salt were dissolved. Roll up the container, put it on the neck, throw on a warm blanket. Store preserves in a cool place.

Pickled cucumbers for the winter crispy recipe

You will need:

fresh clove of garlic
- dried dill florets
- a slice of hot pepper
- a couple of large spoons of sugar
- a small spoonful of salt

Cooking:

Prepare cucumbers: wash them in water, leave in a bowl to dry. The bowl should be quite large. Boil vegetables in acetic acid. To do this, pour vinegar into any container, put it on the stove. As soon as the vinegar starts to boil, put the cucumber fruits there. Vegetables should change their color. Boil them no more than 30-50 seconds. Cover with a lid to avoid inhaling vinegar fumes. Let cool. Take out the cucumbers with tongs so as not to burn yourself. Pre-prepare liter jars. Put in them the entire composition of the components that are indicated above. Throw in one tablet of salicylic acid. It will allow the workpiece to be stored much longer. For corking, boil some water, pour boiling water over the vegetables, cork with a simple seaming key. Vinegar no longer needs to be poured.

How about you?

Crispy cucumbers for the winter in a jar

Prepare:

Salts - 6.2 tbsp. spoons
- garlic clove - 6 pcs.
- sugar - 12.5 tbsp. spoons
- cucumbers - 3 kg
- spices and leaves

How to cook:

Select cucumbers of the same length. Fruits with a length of 7-8 cm are ideal. Wash well and cut off the ends. You need to roll the workpiece into three-liter jars. Wash the lids with containers thoroughly, boil, prepare the garlic, salt, seasonings. At the bottom of the jars, put a sheet of horseradish, a few leaves of cherries and currants, a dill umbrella. Lay the cucumbers on the very edges, carefully pour in boiling water, let stand for about 3 hours. After insisting, prepare the marinade: drain the water from the jars (into a saucepan), boil. In each seaming container, put 6 tbsp. spoons of sugar and 3 tbsp. spoons of edible salt. Add 3 parsley, 5 cloves, 5 peas, 10 mustard seeds, 3 garlic cloves, 5 black peppercorns, add 5 tbsp. tablespoons of acetic acid in each jar. Screw on the lid and let the rolls cool completely.

Crispy cucumbers for the winter without sterilization

You will need:

medium sized cucumber fruit
- greens - 20 g
- garlic clove - 5 pcs.
- horseradish - 10 g
- water - 1.5 liters
- granulated sugar - 0.5 tbsp. spoons
- salt - 3 tbsp. spoons

Cooking steps:

Prepare a jar by sterilization, put the washed greens in it (horseradish leaf, parsley, dill, blackcurrant leaf, celery). Lay cucumbers vertically, put a sprig of dill along with seeds. Carefully pour boiling water from the kettle into the center, cover the jar, soak for 3 minutes. Pour the liquid into a large saucepan, pour boiling water again. For the third time, put a few garlic cloves and a horseradish root in a jar. Use hot marinade instead of water. Boil it for 3 minutes. Pour in the vinegar and add it to the very top of the jars. Cork, put on the neck.

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

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

For canning, pick up small healthy cucumbers, with thin skin and dark pimples.
To prepare the marinade, use regular, non-iodized salt.
If possible, use clean, spring water, without chlorine.
To make cucumbers crunchy, put blackcurrant leaves, oak leaves, horseradish leaves or root in jars.
For pickling, use cucumbers picked no later than a day before.
In order to prevent voids from appearing in pickled cucumbers, pre-soak the cucumbers in very cold water for 5-6 hours. Try not to let the water get hot.
Do not abuse garlic pickling - it is believed that garlic makes cucumbers softer.
For greater firmness of cucumbers in a jar, put mustard seeds in the marinade.
One way to keep cucumbers crunchy is to add a couple of 1 tbsp to each jar. l. vodka.
To preserve the firmness of cucumbers, when canning, it is better to use the method of repeated pouring with hot marinade.
After rolling up the jars, do not wrap the cucumbers with a warm blanket so that they cool faster.

Crispy pickled cucumbers for the winter - recipe for 1 liter

I give this recipe for 1 liter of brine, from which two liter jars of cucumbers are obtained.

Ingredients:

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

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

Lids for rolling must be boiled in advance

2. Cut off the ends of the cucumbers on both sides. Tightly put the cucumbers in a jar to half and sprinkle with herbs again. We also report the cucumbers to the top of the jar.

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

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

4. Pour boiling water over the second time (it is very convenient to boil water in a kettle) and wait another 10-12 minutes. Pour this water into the sink.

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

6. Pour 1 tsp directly into the jars. vinegar essence. Pour hot marinade and try to get spices into each jar.

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

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

Sweet crispy pickled cucumbers for the winter recipe for 1 liter

I want to tell you that sweet pickled cucumbers are even tastier than salty ones, although probably not everyone will agree with this. But the sweet and sour marinade in this recipe does the trick - the cucumbers just disappear from the plate and everyone asks for more. I strongly recommend cooking.

Ingredients:

cucumbers
peppercorns
carrot
onion
Bay leaf
dill
mustard seeds
chilli

Marinade for 1 liter of water:

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

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

We wash the cucumbers, cut off the ends. Peel the carrots and cut into slices. Cut the onion into half rings, and the garlic into strips.
We lay out the spices, onions, carrots and herbs in clean jars. You can add chili pepper if you like. Our family loves spicy food.

3. Put clean cucumbers tightly in jars. Try to put larger cucumbers on the bottom, and smaller ones on top.

I conducted an experiment - I laid out small cucumbers in jars vertically, and horizontally in other jars - it turned out about the same.

4. Boil water - it is very convenient to boil water in a kettle and pour it into jars. Pour boiling water over cucumbers and leave for 20 minutes. We pour this water into a saucepan and put it on fire - we will prepare the marinade from it.

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

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

7. Pour out the water from the jars of cucumbers, and pour the hot marinade over the cucumbers.

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

Crispy pickled cucumbers with mustard - a recipe for the winter

Last year I first pickled cucumbers with mustard and from my own experience I can say that the experiment was a success. Such cucumbers, thanks to mustard, acquire a special taste. Don't be afraid to experiment. We will sterilize these cucumbers also by the triple filling method.

Ingredients:

cucumbers
peppercorns
horseradish leaves, blackcurrant
Bay leaf
dill
garlic

Marinade for 1 liter of water:

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

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

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

3. In the meantime, we should boil another portion of boiling water, you can just pour the cucumbers from the kettle. Fill and leave for another 10 minutes. We drain the water and pour the marinade already prepared by that time.

3. And to prepare the marinade, add salt, sugar, mustard and vinegar to the drained water for the first time. Bring to a boil and pour into jars.

4. We twist the jars with sterilized lids, turn them over and keep it that way until it cools completely.

Crispy pickled cucumbers with citric acid - a recipe for the winter

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

Crispy pickled cucumbers for the winter without sterilization

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

Ingredients:

cucumbers
peppercorns
horseradish leaves, blackcurrant
Bay leaf
dill
garlic
mustard seeds

Marinade for 1 liter of water:

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

We will use the 3-fold fill method.

We put greens, spices and garlic on the bottom of the jar. We put cucumbers tightly in a jar.

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

To prevent jars from cracking from hot water, you can put a metal spoon in each jar

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

4. We measure the first drained water to prepare the marinade. Bring it to a boil and add salt and sugar.

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

6. Fill the cucumbers with marinade and twist tightly with lids. Banks turn over until completely cooled.

Crispy pickled cucumbers with vodka - a recipe for the winter

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

Ingredients:

cucumbers 1.5 - 2 kg
peppercorns
horseradish leaves, blackcurrant
Bay leaf
dill
marigolds - 3-4 pcs.
garlic 4 - 5 cloves

Marinade:

salt - 100 gr.
vodka - 50 gr.

Pickled cucumbers for the winter - you will lick your fingers recipe

Another wonderful recipe, according to which I have been canning for 10 years already and consistently very tasty cucumbers are obtained, in fact, “you will lick your fingers”.

Ingredients:

cucumbers
garlic
onion
carrot
horseradish root or leaves
Bay leaf

Marinade for 3 liters of water;

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

We put herbs and spices at the bottom of the jar. Onion cut into half rings, carrots into circles. I put it on the bottom of the jar.

2. Pack the cucumbers tightly into the jar.

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

4. Immerse the jars in a saucepan with warm water. Place a towel on the bottom of the pot. It is better to boil the lids for jars separately. We sterilize jars with cucumbers for 10-15 minutes and roll them up.

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

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

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Of course, everything can be bought in the store. And pickles are no exception. But, if you are a good hostess or want to become one, then you will have to learn how to pickle cucumbers.

Pickling cucumbers for the winter is a special ritual, and there are so many recipes! Read this article: how to pickle cucumbers in cold and hot ways, my original recipes for pickling cucumbers. Read on.

Here's what the pros advise.

Salt crispy cucumbers for the winter

For salting, you need to prepare.

Start with containers and dishes in which you are going to roll cucumbers.

Suitable jars with a capacity of 1.5 liters to 3. I prefer three liter jars.

Take care of the lids too.

For salting in a cold way, you will need plastic hard lids, those that need to be preheated.
For hot salting, metal lids and a good seamer key are needed.

Ingredients.

Of course, the cucumbers themselves.

Medium-sized cucumbers, of the same shape and color, with small pimples, are best suited for pickling.
Before pickling, cucumbers must be soaked for at least 2 hours in cold water.
Many recipes recommend cutting off the tips of cucumbers, I never do this, but cucumbers are salted and stored perfectly. So, to trim or not to trim is a matter of taste and aesthetics.

Salt and spices.

Salt for pickling cucumbers is suitable for the most common table salt, the one in a simple paper pack, without iodine and all kinds of additives.
For a cold method of pickling cucumbers, you will need dill sprigs, or rather umbrellas with seeds, currant leaves, cherries and plums. Also, garlic cloves and horseradish root will not be superfluous. Nothing else.
For hot salting, you need bay leaves, peppercorns and citric acid as a preservative. No herbs and leaves are needed in the hot brine; cucumbers turn out fragrant and crispy even without them.

Recipes for pickling cucumbers for the winter - delicious and easy! Or how to pickle cucumbers

Cold method - the easiest and most affordable

Ingredients:

cucumbers
currant, cherry and plum leaves
dill umbrellas
garlic cloves

Cooking method:

Soak cucumbers in cold water for 2 hours. Place 2-3 teeth in clean 3-liter jars. garlic, dill umbels and leaves. Lay cucumbers very tightly on them, try to press them very tightly. In the process of pickling, cucumbers decrease and you will not get a full jar, but microbes easily penetrate into the empty space.
After laying the cucumbers, pour 1 tbsp into each jar. l. coarse salt with top.
Then pour cold boiled water and close with tight plastic lids.
Turn the jar upside down several times to disperse the salt.
Put the jars in a cool place, but not in the refrigerator. At first, the brine will be cloudy, then it will begin to lighten. Fluid may leak from under the cap, it is unnecessary to open and top up. Better notice this jar and eat it first. Cucumbers in this way are ready in 2-3 weeks, and are stored for almost a year.

By the way, cucumbers in the cold way are my favorite. They really remind me of my grandmother's cucumbers from a large oak barrel. Try it, you won't regret it!

Video recipe "Hurry pickled cucumbers"

Hot method of pickling cucumbers

By salting cucumbers in this way, you are preparing homemade canned food for the future. They do not require storage in a cool place, but the salting process is quite laborious and even dangerous.

You will have to tinker with boiling water, hot jars and pour cucumbers with brine 3-4 times. Stock up on patience and strength, the result is worth it!

Ingredients:

cucumbers
sugar
Bay leaf
peppercorns
lemon acid

Cooking method:

Soak cucumbers, put tightly in 3-liter sterilized jars. In this recipe, cucumbers are reduced and even boiled down, so the denser the cucumbers are packed, the less fuss with half-empty jars.
Boil water and carefully pour over the cucumbers. Cover jars with lids and leave for 15 minutes.
Drain the water. Boil another water and again pour cucumbers with it. Leave for the same time. Drain the water into a large saucepan, add sugar and salt at the rate of 2 tbsp. l. salt and 3-4 tbsp. l. sugar per jar. Sugar retains color and crunchiness in cucumbers, but does not add sweetness to the brine. Boil the brine.
Pour 0.5 tsp into each jar. citric acid, pour boiling brine and roll up with metal lids.

Banks can be removed to cool in a buffet or in a far corner. After rolling up my cucumbers, I wrap them in a warm blanket for a day. As my mother taught, I think they are warmer there and so they become tastier.