Well, tell me, who does not like spicy, spicy, crispy pickled cucumbers? Who has not yet hidden the best and the recipe for their preparation for the winter in banks, passed down from generation to generation? Every housewife sooner or later finds such a recipe and preparations for the winter of juicy vegetables turn into a wonderful tradition, as well as their use on holidays in salads, as a snack or just a delicious addition to a hearty lunch or dinner.

Both adults and children love crispy pickled cucumbers. Their main secret, of course, is to make homemade canned food natural and tasty. They use both their own cucumbers from the summer harvest, and store ones, but always the freshest ones. After all, where does the crunch of a sluggish old cucumber come from?

Today I will tell you about recipes for making delicious pickled cucumbers with the obligatory attribute - a clear crunch!

  A step-by-step recipe for making crispy pickled cucumbers - harvesting with vinegar

What is the most important difference between pickled and pickled cucumbers? That's right, in that they are poured with marinade from spices, salt, sugar and, of course, vinegar. Vinegar in this recipe becomes the most important preservative, that does not let the cucumbers deteriorate, and the dominant note in the taste.

I know that there are big lovers of precisely pickled cucumbers, who have such a love for this type of canning exclusively for a spicy sour taste.

The second most important components after vinegar are aromatic herbs and spices, as well as other vegetables and even berries that adorn the taste of cucumbers and make it recognizable.

The most common recipe, which can rightly be considered basic, is crispy pickled cucumbers with herbs from the garden and garlic.

To prepare such cucumbers you will need:

• small or medium sized fresh cucumbers - 1 kg,
• fresh dill - 2 umbrellas or small bunches,
• blackcurrant leaves - 4-6 pieces,
• horseradish leaves - 1 piece,
• garlic - 4 cloves,
• black pepper - 6 peas,
• allspice - 8 peas,
• cloves - 2 sticks,
• sugar - 2 tablespoons
• salt - a tablespoon,
• vinegar 9% - 8 tablespoons or vinegar essence 70% - 2 teaspoons.

This number of cucumbers fits in two liter jars. All spices and herbs are calculated per liter of marinade. About as much marinade is required to preserve crispy pickled cucumbers for the winter.

For pickling, only small cucumbers are suitable no more than 12-13 centimeters, large copies set aside for pickling. Always check the elasticity of vegetables and the thickness of the skin. Too thin and delicate skin, which is easy to pierce with a fingernail, will not eventually crunch.

Cucumbers for pickling should be necessarily with pimples and a uniform dark green color, without yellow spots and buttocks. Yellowness suggests that cucumbers lacked moisture during the growth process. Crispy pickled cucumbers from these also will not work.

Cooking:

1. Thoroughly wash the cucumbers you intend to pickle in advance. Make sure they are fresh with no signs of spoilage and have no flaccid soft sides.

Pour cucumbers with cold water and leave to soak for 4 hours. In an ideal situation, especially in the summer heat, it is necessary to change the water, if it has warmed up, again to cold.

2. Wash all leaves and herbs for the marinade. Prepare the necessary amount of spices.

3. Sterilize jars and lids. There are many ways to do this:

• put the cans upside down over a pot of boiling water using a special lid with holes,
• warm the cans with a little water in the oven,
• boil cans with a little water in the microwave.

I use the latter method because it is very simple and fast. You just need to wash the jar with baking soda, then pour water into it for about 1-2 fingers and put in the microwave for 3-4 minutes. The water in the bank should boil actively for a couple of minutes, rising steam will sterilize the glass. As my husband says: "there will be nothing alive."

The main thing is to carefully remove them, because they will be extremely hot. Use gloves, mittens and towels.

The lids are sterilized by boiling in a bucket of water. Five minutes of boiling is enough.

4. Aromatic herbs, leaves and spices are placed in prepared and slightly cooled (so as not to burn your hands) cans.

Put in each jar 1 umbrella of dill (or a small bunch). Halve the leaves of blackcurrant and horseradish. Also, two cloves of garlic in each jar and peas of pepper the same amount. In fact, all the spices are divided into two banks equally. For what? So that the marinade and cucumbers in two different cans have the same taste.

5. Now for the fun part. Did you love Tetris as a child, as I loved him? Why tetris? Yes, because it was the turn of cucumbers to take their place in the banks. To do this, they must be laid out as tightly as possible.

Never use crooked cucumbers for pickling. Such a Tetris will be too complicated. Good even cucumbers must first be placed vertically to fit the maximum amount. And then lay horizontally on top. If necessary, cucumbers can be cut into pieces to fill the entire space of the can.

Crispy pickled cucumbers should fill the jars as much as possible.

6. Boil a kettle or saucepan of water. Then pour boiled cucumbers to the top with boiling water. Right on the edge of the can.

Boiling water will sterilize cucumbers and herbs. Leave the jars for 15 minutes with boiling water inside.

7. Prepare the marinade. To do this, pour a liter of water in a separate saucepan, put salt, sugar, pepper and cloves in it.

Place the saucepan on the stove and stir to a boil. Salt and sugar should be completely dissolved. Let it boil for a couple of minutes and remove from heat. Add vinegar to the marinade immediately.

8. Once the marinade is ready, drain boiling water from the cucumbers and replace it with the marinade. Pour it the same way along the very edge of the can. The marinade should be enough to fill both cans.

Once flooded, cover with lids. If you use twisting, then wrap them as tight as possible to the maximum of their strength. If there are special thin covers for rolling, then keep the rolling tool at hand and roll it right there.

9. Once tightened, turn the cans upside down and place on the lids. Check with a napkin or finger for fluid leaking at the neck. If it leaks, then it is urgent to replace the covers with new ones. To do this, you can sterilize the lids more than cans. Spare never hurts.

Wrap inverted jars in a thick dense blanket and leave to cool in this form until they become room temperature. This will take at least a day, so immediately think of a place where your jars will stand before cooling and will not bother anyone.

After a day, and preferably two. Once again, check the banks for leaks and calmly put them in the cabinet for ripening.

Delicious crispy pickled cucumbers will be ready after a while, and it is best to eat them in the winter. Bon Appetit!

  Crispy pickled cucumbers in liter jars with currant berries

Another interesting recipe for pickled cucumbers, which I discovered a couple of years ago. I really love when cucumber marinade is prepared with the addition of a variety of flavors. She herself experimented with berries, vegetables, spices. I liked the recipe with black currant because of its unusualness. He also came in handy when the berry harvest ripened along with cucumbers at the dacha. If you have the same situation, then be sure to try to prepare crispy pickled cucumbers with currants.

To prepare 1 kilogram of cucumbers you will need:

• fresh cucumbers - 1 kilogram,
• garlic - 4 cloves,
• greens or inflorescences of dill - 2 umbrellas or small twigs,
• blackcurrant leaves - 2 leaves,
• cherry leaves - 4 leaves,
• blackcurrant berries - 4 branches,
• hot red pepper in pods - 1 pc.,
• bay leaf - 2 pcs.,
• fragrant peppercorns - 4 pcs.,
• cloves - 2 pcs.,
• rock table salt - 2 tablespoons,
• sugar sand - 1.5 tablespoons,
• vinegar 9% - 8 tablespoons (80 grams).

How to cook crispy pickled cucumbers for the winter:

Since in the first recipe I painted in very detail almost all the steps of pickling cucumbers, in this I will do it more briefly so as not to be repeated. After all, much will have to be done in exactly the same way.

1. First, soak the cucumbers in cold water. It is this process that will help them become resilient and crispy later, even after a long pickling in jars. We pickle cucumbers for the winter, so we will not eat soon.

Fill the cucumbers with cold water and leave for at least 3 hours.

2. Sterilize jars well washed with baking soda. For 1 kg of cucumbers you will need 2 cans with a capacity of 1 liter. If there are more cucumbers, increase the number of cans and marinade components proportionally. So for two kilograms of cucumbers, multiply all the numbers by 2.

Sterilization can be done quickly in the microwave. Just pour about 100 grams of water into the jar and put it in the microwave for 3 minutes. Water will boil and sterilize the cans emitted with steam.

3. Put spices in the prepared jars. In each jar, put: 1-2 cloves of garlic, a leaf of currant, two leaves of cherry, a ring of red hot pepper, a sprig or dill inflorescence, bay leaf.

4. Place cucumbers on top of the herbs. This is done with the highest possible density. The bottom row of cucumbers is placed vertically. And the top is filled with pieces of cucumber, even if it will be small rings. Put currant berries on top, 5-8 pieces per jar (that is, one sprig). Also on top you can put another small sprig of dill. So crispy pickled cucumbers will turn out even more fragrant.

5. Boil the water in the kettle and immediately after turning off pour the jars of cucumbers to the very top. Cover with lids that have previously been sterilized in boiling water. (put the bucket of water on the stove and let the lids in it boil for a few minutes). Let stand for 1-0 minutes and drain.

6. Repeat pouring cucumbers with boiling water for 10 minutes. But after the second pouring, do not pour out the water, but carefully pour it from the cans into a large pan. From this water we will prepare the marinade. It now mixed the aromas of cucumbers, herbs and currants, and the color became slightly pinkish due to the berries.

7. Pour salt, sugar, pepper and cloves (that is, all remaining spices) into the water for the marinade and mix. Put on fire and bring to a boil. Let it boil for a couple of minutes, then remove from the stove and add the required amount of vinegar to the marinade. Attention! Do not boil with vinegar, it is added already at the end.

8. Pour the finished hot marinade into the banks with a large ladle. The liquid should cover all the cucumbers to the edge of the jar.

9. After that, immediately close the lids. Spin them very tightly and turn the jar upside down. Check the edges of the can near the lid; there should be no leaking water. Now put all the jars together and wrap them in a blanket. In this form, they should stand for a day or more until the banks have completely cooled.

After that, the cans can be cleaned in a dark place, such as a closet, and stored until winter. In this form, crispy pickled cucumbers do not spoil for a very long time, and when you open them, you will definitely like the result.

Help yourself to your health!

  The recipe for crispy pickled cucumbers for the winter without sterilization

Traditionally, I share the video recipe, which I also used when cooking cucumbers. It will help you more clearly understand the whole process. In this recipe there is no need to sterilize jars and lids for harvesting cucumbers. This may be useful to you.

As you can see, the principles of procurement are very similar. The difference will mainly be manifested in what additional taste your crispy pickled cucumbers get, depending on what spices and herbs are added to the marinade.

  Chili ketchup pickles - original and delicious recipe

To prepare such original cucumbers you will need:

• cucumbers - 1 kg,
• hot chili ketchup - 4 tablespoons,
• bay leaf - 2 pieces,
• allspice - 4 peas,
• garlic - 2-4 cloves,
• black pepper - 6 peas,
• salt - 1 tablespoon,
• sugar - 2 tablespoons
• vinegar 9% - 70-80 gr (7-8 tablespoons).

Cooking:

The preparation of such pickled cucumbers is quite standard, with the exception of the marinade. Therefore, for a more detailed description, you can go to the beginning of the article to the first recipe.

1. Pour purely washed cucumbers with cold water and leave for 3-4 hours.

2. Sterilize the jars in your favorite way. (You can also read about this in the very first recipe, I share my proven method).

3. Prepare the marinade. To do this, pour water into the pan, then add salt, sugar and chili ketchup. Mix well and let it boil. After 2-3 minutes of boiling, remove from heat and pour in vinegar.

4. Put bay leaves, garlic and pepper in the jars, dividing the spices equally between the jars.

5. Then place the cucumbers very tightly.

6. Now pour cucumbers in jars with very burning, just boiled marinade. The marinade should not have time to cool. It will be red and crispy pickled cucumbers will look like they are cooked in tomato juice.

7. Hot cans, immediately after pouring the marinade, you need to twist the lids or roll up (depending on what you use), turn over and put on the lids. Check cans for leaks. Wrap with a blanket and leave for a day until completely cooled.

The result will make you very happy. Bon Appetit!

Cucumbers themselves do not differ in spicy taste, especially when it comes to overripe fruits. To give them a richer taste, people came up with many recipes for their pickling.

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

Cucumbers for the winter in banks - step by step photo recipe

Salting of cucumbers is a responsible and long process. To make the cucumbers crispy and tasty, we offer you the following recipe for the preparation of preservation.

Time for preparing:  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. to the can
• Ground pepper: to taste
• Vinegar: 2 tbsp. l per serving

Cooking instruction

Crispy Cucumber Recipe for Winter in Jars

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

To close crunchy cucumbers for the winter, you   would need:

• cucumbers - 5 kg;
• one bitter peppercorn;
• horseradish root;
• head of garlic;
• 10 cloves;
• allspice and black pepper - one dessert spoon;
• 6 leaves of bay leaf;
• 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 salts;
• 1 tbsp. l Sahara.

Conservation Process:

1. We sterilize 3 liter glass jars.
2. In each jar we put all the spices in equal parts. Seeds should be removed from hot pepper, and horseradish needs to be crushed.
3. My cucumbers and cut the ends. We shift them into a large container and fill them with cold water. Let them stand for 2 to 4 hours.
4. After this time, we take out the cucumbers from the container and, sorting by size, put them in jars.
5. In a separate container we cook boiling water, with which we then pour cucumbers, and cover with lids on top.
6. Enough for 10 minutes. Pour the water back into the pan, add sugar and salt.
7. 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 cans with cucumbers, allowed to warm up for 10 minutes and drained.
8. When the brine begins to boil, they need to fill the cans, but first they need to pour vinegar into them.
9. Banks should be rolled up, put in a dark place.

We suggest you watch a video recipe for delicious crisp cucumbers for the winter.

How to close cucumbers for the winter in liter jars

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

For such conservation you need to stock up:

• small cucumbers;
• 2 l water;
• two tbsp. l Sahara;
• four tbsp. l salt.

The remaining components are calculated per liter jar:

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

Conservation process  cucumbers for the winter

1. Cucumbers are washed and transferred to a deep container for pouring water.
2. Cans are thoroughly washed and sterilized. Lids also need to be remembered, they must be boiled in a separate container.
3. Mix all the spices.
4. We prepare water for sterilization.
5. First, put spices in each jar, and then cucumbers, pour boiling water, cover with lids and allow for 15 minutes to warm up.
6. After 15 minutes, carefully drain the hot water, rearrange it on the stove and after boiling add salt and sugar there.
7. Pour vinegar into each jar and fill it with brine.

It remains to roll up, turn over to check the quality of seaming, and wrap 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 such products:

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

For marinade  you will need:

• 6 tbsp Sahara;
• 3 tbsp salts;
• 6 tbsp vinegar 9%.

Cook  Such cucumbers for the winter can be a few steps:

1. Mix all the spices into a homogeneous mixture.
2. Grind the dill umbrella and currant leaves.
3. Rinse the cucumbers well, trim the tails on both sides and place in a deep container. Fill with water and set aside for 2 hours.
4. Prepare cans, wash and sterilize.
5. Pour water into a saucepan and set it on fire. As soon as it boils, it will be possible to fill banks with cucumbers with it.
6. At the bottom of the cans you need to lay spices and cucumbers.
7. Pour sugar and salt into it and pour vinegar.
8. After boiling, water should be allowed to stand for a while and cool and only then fill the cans.
9. In a large saucepan, set the filled jars for sterilization, cover them and let them boil for 15 minutes. Do not forget to lay a towel at the bottom of the container.
10. After 15 minutes, the cans 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 imply the use of vinegar or other acid.

For such a recipe you will need such products:

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

Process  canning looks like this:

1. Cucumbers are washed and placed in a deep basin for further pouring water. If they have just been assembled, then the soaking procedure can be skipped.
2. After 2-3 hours, the water is drained and washed with cucumbers.
3. Grind horseradish and bitter peppercorns.
4. In a large pan lay layers of greens, chopped horseradish with pepper, cucumbers, again greens with horseradish and pepper and cucumbers. The last layer should be leaflets.
5. Pour cold water into a separate container, add sugar and salt into it, and mix until completely dissolved.
6. The prepared fill covers the layers of cucumbers with herbs, close the lid and put for 5 days under oppression.
7. After 5 days, the brine is poured into the pan, all spices are removed, and the cucumbers are thoroughly washed.
8. They are placed in pre-prepared jars.
9. Pour marinade to the top and let stand for 10 minutes.
10. After 10 minutes, it needs to be drained back and put on fire for boiling.
11. As soon as it boils, they fill the banks and roll them.

How to close cucumbers in jars of vinegar

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

To preserve this method, you need to prepare:

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

To fill  you will need:

• sugar and salt for 2 tbsp. l for every liter of fluid.

Instruction manual  for cooking cucumbers for the winter in jars of vinegar:

1. Cucumbers wash well and fit into a large basin for further pouring water for one day.
2. Cans are washed and sterilized.
3. Spice and cucumber are placed in each jar.
4. The lids are boiled in a separate saucepan.
5. On average, one liter bottle requires 1.5 liters of liquid. After calculating the amount of water, put it on the fire for boiling.
6. As soon as the future fill boils, fill it with jars and let stand until the air bubbles exit.
7. Pour the water into the pan, pour salt and sugar into it, and mix thoroughly. Bring the fill to a boil.
8. Set the jars in a large pan.
9. Pour vinegar into each and fill each jar with ready-made brine.
10. Cover with lids and leave to sterilize for 5-7 minutes.
11. We roll jars with cucumbers.

A simple recipe for cucumbers for the winter in banks

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

The proportions of the ingredients are calculated for one three-liter jar, so you will need to adjust the number 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 salts;
• 2 tbsp. tablespoons of sugar.

Canning performed in several steps:

1. Cucumbers are washed, ponytails are trimmed and poured with cold water for 4 hours.
2. Banks are washed and sterilized.
3. The lids are boiled in water.
4. The greens are picked and chopped.
5. In each jar all spices are stacked, with the exception of horseradish.
6. Cucumbers are laid on top of spices and covered with horseradish leaves.
7. Sugar with salt is poured into pre-boiled water.
8. She poured banks with cucumbers and roll them.

After a month, cucumbers can be served.

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

For lovers of assorted this method is very useful. All components are indicated per liter can.

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;
• several branches of fresh dill;
• 3 cloves of garlic;
• 1 sheet of horseradish;
• 2 leaves of a bay leaf;
• 3 peas of allspice;
• 1 tbsp. a spoonful of salt;
• 1/2 tbsp. tablespoons of sugar;
• 1 tbsp. spoon of vinegar 9%.

Canning  tomato with cucumbers is performed in several steps:

1. Cucumbers with tomatoes are well washed. Pierce each tomato in the area of \u200b\u200bthe stalk for good salting.
2. Prepare containers, wash and sterilize them.
3. Boil the lids in a separate saucepan.
4. Lay in each jar in layers: spices, cucumbers without tails, tomatoes.
5. Laying must be done very tightly to eliminate gaps. You can seal with rings of chopped cucumbers.
6. Pour water into the pan for pouring and set on fire.
7. Add sugar and salt to the jars and pour boiling water.
8. We put a towel in a large pot and set banks for sterilization for 10 minutes.
9. We take out the cans 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 piquant.

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

• small size cucumbers;
• 100 ml of vinegar 9%;
• 5 tbsp. tablespoons of sugar;
• 2 tbsp. tablespoons of salt.
• 2 cloves of garlic;
• one dill umbrella;
• 1/4 carrots;
• 0.5 teaspoon mustard.

The whole process performed in several steps:

1. Cucumbers are washed.
2. Cans are prepared, washed and sterilized.
3. Mustard is laid on top.
4. Salt with sugar and vinegar is added to the water and jars are poured with this marinade.
5. Cans are placed in a large pot for further sterilization for 5-7 minutes after boiling.
6. Take out the cans and you can roll up. Piquant cucumbers for the winter with mustard ready!

Cold way to close cucumbers for the winter in banks

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

All ingredients are based on a 3-liter jar.

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

Performance of work  according to such a plan:

1. Cucumbers are washed.
2. Banks are sterilized.
3. Spice and cucumber are placed in each jar.
4. Pour water into the jar and immediately drain it, so you will find out the right amount of water for pouring.
5. Add salt to it and refill the cans with it.
6. Close them with nylon covers and install them in the cellar.

After 2 months you can start tasting.

It is customary to preserve cucumbers in huge quantities; closer to the fall, “batteries” of cans line up in the cellars. Crispy hard cucumbers are welcome guests on any table. It is advisable to preserve cucumbers according to different methods in order to achieve some variety. Small changes in the proportions of the ingredients significantly affect the taste. The proposed technology provides cucumbers with a moderately pungent taste and retains all the crisp properties. Canned cucumbers can be left whole when served, cut into curly slices, added to salads and pickles.

Taste Info Cucumbers for the winter

Ingredients

• medium-sized cucumbers - 5 kilograms,
• large hot pepper - 1 piece,
• horseradish root - 1 piece,
• garlic - 1 head,
• clove buds - 10 pieces,
• sweet peas - 1 dessert spoon,
• black peas - 1 dessert spoon,
• bay leaves - 6 pieces,
• dry umbrellas and stalks of dill and parsley.
• For pouring on 1 can with a capacity of 1.5 liters: vinegar 9% - 25 grams, salt - 2 tablespoons, sugar - 1 tablespoon.

We have many ingredients for pickled cucumbers, but they all do an important job, with this composition you will get delicious crispy cucumbers.
Hot peppers will make the cucumbers more spicy. Horseradish root will act as an additional preservative, with it the marinade will not darken and will not become cloudy. Also, horseradish root has tanning properties, with it it is easier for cucumbers to become crispy. Instead of horseradish, some add bark or oak leaves.
Garlic acts as a light preservative, gives a piquant taste to cucumbers. Carnation buds give a spicy spicy taste and aroma, also has preservative properties. We will put pepper for spiciness and pleasant fragrant aroma. Bay leaves give a good taste to the marinade and has good antioxidant properties. Dill and parsley are traditionally used in preservation as a recommended seasoning, it contains essential oils with vitamins, marinade and cucumbers aromatize well.
Some are interested in which varieties are suitable for pickling and pickling for the winter. For preservation, cucumbers gently choose not overripe, not salad. It is also very important to cover the cucumbers with fresh ones, ideally if you have your own garden, then close the cucumbers on the same day as you pick them.
The variety of cucumber should be pickled - these are usually elongated elastic cucumbers with pimples. Of the varieties - Nugget, Nezhinsky, Annushka, Rodnichok, Crunchy, Era, Altai, Finger, Favorite and others.

How to cook delicious crispy cucumbers for the winter

1. Sterilize 3 cans of 1.5 liter cans. At the bottom of the cans are placed in equal proportions cloves, garlic, laurel leaves, all kinds of dry and fresh peppers. Red pepper seeds are removed. Dry dill and parsley umbrellas give the marinade a concentrated, spicy flavor; fresh herbs cannot replace these ingredients. Horseradish root is cut into small pieces.


2. The ends of the cucumbers are cut off on both sides, then the vegetables are transferred to a deep bowl and poured with water. Cucumbers are kept in water for 2-4 hours, after soaking they are placed in jars. It is imperative to withstand cucumbers in water, they will get water, will not give it back, and after pickling they will be crispy. We also recommend choosing small cucumbers, it is better to choose cucumbers up to 15 cm.
Cucumbers are sorted by size and set vertically, achieve a snug fit. If the banks are filled randomly, then all the cucumbers may not fit.




3. For the upper part of the jar use small cucumbers, they can be laid out horizontally.


4. Banks are poured with boiling water, covered with sterilized lids. The cucumbers warm up for 10 minutes, then this water is poured into a pan, salt and sugar are added to it. And the banks in the meantime, pour a new portion of boiling water. The second fill after 10 minutes is simply poured. When water is drained, special lids with round holes should be put on the banks.

5. Pour 25 grams of vinegar into each jar, then fill the containers with boiling water, in which salt and sugar are dissolved.




6. Banks roll up, turn over, throw a thick blanket over them. Ready preservation is stored in a cool place. Our pickles are stored in a pantry in a dark place. We prepared cucumbers in one and a half liter jars, I think this size is very convenient for our family - we quickly eat cucumbers, they won’t have time to sour.

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Recipe number 2. Pickled crisps for the winter

Pickled cucumbers are undoubtedly popular, they are good for boiled potatoes in the winter, and are also part of many salads.

Cucumbers for pickling, I choose not smooth, but with pimples. To make the cucumbers crispy, they must be fresh and supple. Sluggish cucumbers are not suitable for a crispy recipe.

Ingredients:

• medium-sized cucumbers - 2.5 kg;
• dill umbrellas - 1/3 of the beam;
• horseradish leaves - 1-2 pcs.;
• blackcurrant leaves - 2-3 pcs.;
• garlic - 1 tooth;
• cloves - 1-2 buds;
• mustard seeds - 1/2 tsp;
• hot peppers - to taste.

Ingredients for brine in a three-liter jar:

• rock salt (not iodized!) - 3 tbsp. l .;
• granulated sugar - 1 tbsp. l .;
• vinegar 9% - 3 tbsp. l

Cooking Delicious Crispy Pickled Cucumbers

Bringing cucumbers home from the market, they must be immediately poured into cold water. I keep cucumbers in water for 6-8 hours, changing water several times.


The jar for clogging, having washed thoroughly with soda and rinsed it under running water, is sterilized with steam.


I wash horseradish leaves, cut them. I put chopped horseradish in a prepared jar.


I chop the washed dill. I also send it to the bank.


I wash the leaves of black odorous currants, chopped peeled and washed garlic. I put currants and garlic in a jar. For sharpness, you can add a small piece of hot pepper. I put quite a bit - a piece of 0.5 cm.


Soaked cucumbers thoroughly washed with a sponge in several waters. Then I cut off the tips of the cucumbers from the side of the tails.

I put the bottom row of cucumbers in the jar. I put them tightly upright. When the bottom row of cucumbers is laid, I put dill umbrellas on them.


Next, lay out the second row of cucumbers. I fill up empty places with greens from above: chopped horseradish, dill umbrellas, blackcurrant leaves. When the jar is completely filled with cucumbers and spices, I pour water into it to find out how much water I need for brine. I cover the jar with a special lid with holes, pour the water into the pan. I add some water, close the pan with a lid, set it on fire. At each boil, I add a little water, because when boiling, the water evaporates, and it may not be enough.


When the water boils, carefully pour it into a jar of cucumbers. I cover the jar with a sterilized lid, wrap it with a towel, leave it with hot water for 15 minutes. Then, changing the usual lid to a lid with holes, pour the water into the pan. I boil it again and, pouring boiling water in a jar of cucumbers, leave it again for 15 minutes.


The third time I will fill with brine. Pour salt and sugar into the pan, pour the water from the can into the pan, adding 50 ml of water.


I give the brine a little boil to dissolve the sugar and salt. I put two cloves in a jar of cucumbers, half a teaspoon of mustard seeds, pour vinegar. Pour boiling brine, roll up the jar. I turn the jar upside down, put on the neck, wrapped a blanket. Twelve hours the jar is self-sterilizing, and then I remove the blanket, turning the jar in its usual position, cool.

Recipe number 3. Crispy Canned Boiled Cucumbers

Today, for universal trial and review, we present a recipe for excellent canned cucumbers, which our whole family loves, because they are always very crispy. The fact is that these cucumbers are boiled in vinegar, so they turn out to be so unusual in taste and especially crispy. Such cucumbers are well served separately, as well as added to salads such as Olivier, vinaigrettes, sandwiches or first dishes such as pickles.

In order for preservation to succeed, you need to invest a little imagination and “soul”. Each recipe is unique because each hostess who cooks it is unique. My canned cucumbers turn out especially tasty when I cook in a good mood, in a joyful state, I am positively attuned to how I will treat my beloved ones and friends with dishes. I hope that my recipe will benefit you.

Cucumbers need at least one or two kilograms, so as not in vain to try and taste the taste. To begin with, it is necessary that the size of the cucumbers is combined with the size of the cans and allows filling their entire volume. It is better to make this preservation in liter jars, and take medium-sized cucumbers and pre-measure the volume by investing in the jars in raw form before cooking, or pour other ingredients into the jars. Banks should be clean, disinfected, lids too.

To prepare one salting, take one liter of vinegar 9%. This amount of marinade is usually enough to make 4 liter cans of medium-sized canned cucumbers.

In each liter jar, you will need to throw in the dry form the following composition of ingredients.

• Fresh garlic - 1-2 cloves per one liter jar;
• A little dill, better than dry inflorescences;
• Hot lamb horn peppers - a slice to taste;
• Sugar 2 tbsp. l .;
• Salt 1 tsp.
• 
  How to cook crispy boiled cucumbers for the winter

Prepare the cucumbers.
We wash the cucumbers in water and leave to dry in a bowl. Even the bowl should be suitable, large enough, but always very emotional.


Cook cucumbers in vinegar.
Pour vinegar into any saucepan, set on fire. In our case, there was no smaller pan, so I had to "see" the cucumbers at its very bottom.


When the vinegar begins to boil, but still does not boil, we throw the cucumbers there. Cucumbers must change color. Cook the cucumbers for 30-50 seconds, at this time close the lid so as not to breathe in vinegar vapors. Carefully take out the cucumbers and let them cool. In order not to burn yourself, take out the cucumbers with the help of tongs.
With boiled cucumbers, you can no longer stand on ceremony, therefore the bowl in our case is ordinary, white, enameled.

Prepare liter cans in advance.
In jars, we throw the whole composition of the ingredients, which is indicated in the description above.


One tablet of salicylic acid can be invested to provide longer-term storage. But this is not necessary, for someone such chemistry is a bad experience. It is enough to have a good cellar or an additional refrigerator for storage. Better yet, in the first winter, eat all the cooked stock, wherever it is stored. Nowadays, preservation is done for the soul and in order to pamper yourself with the homemade taste of natural products. There is no need to put off such pleasure for a long time. So, tightly lay the cooled cucumbers in jars.
Blockage.
Boil water, pour boiling water over the cucumbers and roll up with the usual key. We no longer lay vinegar, since the cucumbers were already saturated with it.


Choose a recipe to your taste, crispy cucumbers are good both for potatoes and indispensable in winter salads.

1. OPTION-CUCUMBERS “AS STORE”
  per 1 liter of water:
  - 1.5 tbsp salt
  - 3 tbsp Sahara
  - 10-12 tablespoons of 9% vinegar in a 3 liter jar.
  1. Bay leaves, allspice, cloves, onions (rings), put dill on the bottom of the jar, then cucumbers.
  2. Pour boiled water over the 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.
  Add vinegar to the jar before the second pouring!

2. OPTION-CUCUMBERS “CRISPY”
  -1 carrot
  -2 bulbs
  -1 head of garlic
  - 1 leaf of horseradish, currant, cherry, lavrushka, dill umbrella
  - peas of black pepper
  1. Place carrots cut into 4 parts and all of the above ingredients at the bottom of a 3-liter jar.
  2. Place the cucumbers, pour hot boiled water for 15 minutes. Drain the water. Add to it:
  - 5 tsp salt
  - 10 tsp.sahara
  - 100g. table vinegar.
  3. Boil the water with spices again in a jar. Roll up.

3. OPTION “THOSE WHO DO NOT LIKE SPICY”
  These are delicious salted cucumbers. Ideal for those who for various reasons can not eat spicy.
  On a 3 liter jar:
  - 1.5 liters water
  - 2 tbsp salt
  - 3 tbsp Sahara
  1. Wash and pour cucumbers for 3 hours, changing the water.
  2. Put in a jar:
  - dill umbrellas, horseradish leaf, 5 currant leaves
  - 4 tooth garlic
  -10 peas of black pepper
  - 4 pcs cloves
  - cinnamon
  - tarragon
  3. Place the cucumbers in the 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 table vinegar
  4. Roll up. Turn upside down and leave under a warm blanket until it cools down. Even in the spring, opening the can, the cucumbers seemed slightly salted.

4. OPTION “Cottage Salting”
  A very simple way of pickling cucumbers, but very tasty, the cucumbers are crispy.
  In clean sterilized jars (3l.) Put:
  - horseradish leaves
  - cherries
  - black currant
  - branches of dill
  - 5 cloves of garlic.
  1. Pour into each jar of:
  - 100g. salt and sugar (4 tbsp. sugar and 10 tsp. salt).
  2. Fill the jars with cucumbers and pour cold water. Close them with plastic covers, put in a dark, cold place (such as a cellar). Cucumbers will be ready in 3 months, but stand until spring.

5. OPTION “DRINKED” CUCUMBERS
1. At the bottom of the can:
  - horseradish root
  - dill
  - garlic
  - currant leaves
  2. Then tightly lay the cucumbers and pour the marinade on 1.5 liters of water:
  - 3 tbsp salt without slide
  - 2 tablespoons Sahara
  - 1 tsp.usus
  - 2 tablespoons of water.
  Sterilize 15 minutes.

6. OPTION “CUCUMBERS IN TOMATO FILLING”
  - 5 kg. cucumbers
  - 2 kg. Cucumbers
  - 250 g garlic
  - 250 g of vegetable oil
  - 250 g of sugar sand
  - 3 tbsp salt
  - 2 tablespoons 70% vinegar
  1. Tomatoes skip 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 put into sterilized jars, cork.
  It takes a long time to cut, but it turns out a lot of cans 10 cans of 650 grams.

7. OPTION pickled cucumbers
  Put cucumbers in jars and pour brine into 2 liters of water:
  - 2 tablespoons salt with a slide
  - 6 tablespoons sugar with a slide
  - 5-7 peppercorns
  - 5-7 lavrushki
  1. Boil everything for 3 minutes, then cool, add
  - 2 tablespoons 70% vinegar
  2. Pour into jars. Then sterilize them for 5 minutes and roll up.

8.VARIANT SMALL-DECK CABLES
  1. Place the cucumbers in 3 liter jars with spices:
  - dill
  - horseradish
  - currant leaves
  - garlic
  - pepper peas (4-5 pcs)
  - cloves (2-3 pcs.)
  - bird cherry leaf
  - 1 tbsp salt with a slide
  - 1.5 tbsp.sahara without slide
  - 2 tablets of aspirin
  - 0.5-1 tsp. 70% of vinegar essence and pour boiling water, cover with lids. Share this recipe with your friends, let them try to cook too