Good afternoon, hostesses! Today I will write 4 step-by-step recipes for pickled cucumbers. Conservation is a troublesome, but important matter. Open a jar in winter and rejoice. Cucumbers according to all 4 recipes turn out crispy. The difference is in the canning technology (choose the most convenient option) and flavoring additives. If you do everything as written in the recipes, the pickled cucumbers will be well stored and the jars will not explode.

Before you start studying recipes, be sure to read which cucumbers are suitable for canning and how to properly prepare them. A bad result may be precisely because of these mistakes.

Read also: . Even “ugly” fruits will do.

Pickled cucumbers must be made with vinegar. They turn out to be piquant, sweet and sour, with a spicy aroma and always crispy. For pickling, it is important to choose the right varieties of cucumbers. There are salad cucumbers that are not suitable for canning because they have thin skin and are soft. When poured with marinade, they will become even softer and will not crunch. Salad cucumbers have white pimples or are generally smooth.

For pickling, you need to choose cucumbers with black spikes that are quite sharp. These cucumbers have denser flesh than salad cucumbers. Pickling cucumbers contain a pigment called flavonin, which is not found in white-spiked cucumbers. It is this pigment that prevents cucumbers from becoming limp and soft. Therefore, choosing cucumbers for pickling is a very important point.

With white spikes - for salad, with black - for preservation.

It is also important that the cucumbers are fresh, not limp, elastic, with a green tail. If the cucumbers are too dark in color, this indicates an excess of nitrates.

Before pickling, cucumbers need to be washed, cut off the tails and filled with cold water for 2-4 hours so that they are saturated with moisture. This should always be done, no matter what recipe you use to marinate them.

For preservation use only rock salt. Iodized salt should not be used for these purposes!

Jars and lids should be washed with soda. In recipes where it is necessary, you can also sterilize the jars. The lids must be sterilized by boiling them for 5 minutes. You need to roll the cucumbers with hot lids, which you can remove from boiling water with tweezers or a fork.

Dill with umbrellas and garlic must be added to pickled cucumbers. It is these additives that give cucumbers their unforgettable smell. It is important to take green dill, not yellow or dry, otherwise the jars may “explode”.

Crispy pickled cucumbers for the winter with sterilization

Cucumbers according to this recipe turn out very tasty. They maintain a good balance of acid and salt. They will be firm and crispy. Cucumbers will not need to be poured with boiling water for some time. They will not be sterilized for long in jars. This method helps keep them dense and firm. And for crunch you need to use horseradish.

Ingredients:

• cucumbers
• dill umbrellas
• horseradish leaves
• Bay leaf
• garlic
• black peppercorns

Marinade for 1 liter of water (enough for about 2 liters of preserved food):

• salt - 2 tbsp.
• sugar - 3 tbsp.
• vinegar 9% - 100 ml

Method for preparing pickled cucumbers with sterilization:

1. Wash the cucumbers, soak them and cut off the tails.

2. Wash the jars with soda and dry.

3.Put 2 dill umbrellas (washed, of course) into each liter jar. Umbrellas can be rolled up and placed on the bottom. Next, add 2-3 horseradish leaves. A couple of large cloves of garlic or three smaller ones. Cut the garlic in half. Also add 2-3 bay leaves and 5-6 peppercorns.

If desired, you can put currant or cherry leaves in the jar.

4.Now put the cucumbers in the jar. Place them quite tightly. You can do this either vertically or horizontally. This will depend on the size.

5.Pour water for the marinade into the pan. It is impossible to guess exactly how much it will be needed. This will depend on the density of the cucumbers. Approximately 1 liter of marinade is enough for 2 liter jars and there is still a little left. Put sugar and salt in the water in the proportion of 2 tbsp. salt and 3 tbsp. sugar per 1 liter of water. And pour 100 ml of table vinegar 9%. If you have acetic acid, then it needs to be diluted to 9%. For this, 1 tbsp. dilute acid with 7 tbsp. water, get vinegar 9%.

6.Put the marinade on the stove. Wait for the marinade to boil and the sugar and salt to dissolve.

7.Put a dry towel in a wide saucepan and place jars of cucumbers on it. Pour the boiling marinade over the cucumbers to the very top. But first, pour a little marinade into each jar so that the jars warm up and do not burst.

8. You need to sterilize the lids for the jars in advance. To do this, boil them for 5 minutes. Cover the cucumbers with sterile lids. No need to roll, just cover the jars. Fill the pan with hot water to the very rim.

9.Place the pickled cucumbers on the stove to sterilize. When you see bubbles in the jars, from that moment on you need to sterilize the cucumbers for 3 minutes.

10.Remove the jars from the pan and roll up. Turn over to check for seal. Wrap the cucumbers in a blanket and let them cool completely. That's all. The cucumbers will only have to marinate in vinegar. And if you really want to, then after 3 days you can eat them.

Recipe for pickled cucumbers without sterilization

This is another way to roll up cucumbers for the winter. The canning technology differs from the previous recipe, but the result will also be excellent - crispy cucumbers with a pleasant sourness.

Ingredients for 1 liter jar:

• cucumbers
• dill umbrellas - 1 pc.
• horseradish leaves - 1 pc.
• garlic - 3 cloves
• tarragon (tarragon) - 1 sprig
• cherry leaves - 2 pcs.
• bay leaf - 1 pc.
• peppercorns - 8 pcs.
• salt - 1 tbsp.
• sugar - 1 tbsp.
• vinegar 9% - 2 tbsp.

Preparation:

1. Sterilize jars for preservation in any way: either over steam for 10-15 minutes, or in the oven (put in a cold oven and heat to 150 degrees, sterilize for 15-20 minutes).

2. Wash and soak the cucumbers, as I wrote at the beginning of the article. Trim the ends if desired. Wash all the leaves that you add to the canned food too.

3. In clean, sterilized liter jars, put 2 cherry leaves, a sprig of tarragon, 3 cloves of garlic (cut in half), 1 bay leaf, a few black peppercorns.

If your jars are 2 or 3 liters, then increase the amount of these flavoring additives proportionally.

4.Place the cucumbers tightly into the jars. Cover them with a horseradish leaf on top and place a sprig of dill with an umbrella in a circle.

5. Boil water and pour boiling water over the cucumbers. To prevent jars from bursting, place them on something metal or place a knife under the jar. Fill with water to the very brim. Cover the jar with a sterilized lid and leave the cucumbers for 30 minutes. During this time, water will be absorbed into the vegetables, its level will decrease. Therefore, if necessary, add boiling water to the brim.

6.When the cucumbers have stood, drain the water into a saucepan. The marinade will be cooked from this water. It is convenient to use a lid with holes for draining.

7. You need to add salt and sugar to this drained water. For the marinade from a 1 liter jar you need to put 1 level tablespoon of salt (20 grams) and the same tablespoon of sugar. If you are draining water from two liter jars, then take 2 tablespoons each. salt and sugar, etc.

8.Put the marinade on the stove, bring to a boil and cook for 2 minutes.

9. Pour the boiling marinade over the cucumbers, without adding a little to the brim. And pour 2 tablespoons of table vinegar into each liter jar. You will get a full jar.

10.Cover with a sterile lid and roll up. Turn the jar over, make sure the lid is tightly closed and nothing leaks out. Leave the jars upside down, cover them with a towel or blanket and leave until completely cool.

How to pickle cucumbers with mustard seeds?

The cucumbers according to this recipe will turn out spicy and crispy. Try this preservation option.

Ingredients for 1 liter jar:

• cucumbers
• dill umbrellas - 1 pc.
• currant leaves - 4 pcs.
• cherry leaves - 2 pcs.
• hot pepper - 2 rings
• garlic - 3 cloves
• bay leaf - 1 pc.
• black peppercorns - 5-8 pcs.
• mustard seeds - 0.5 tsp.
• salt - 2 tsp. with a slide
• sugar - 2 tsp. with a slide
• vinegar 9% - 50 gr.

How to pickle cucumbers with mustard:

1. Wash the cucumbers as usual and soak for several hours. Wash the greens (leaves, dill) and pour/scald with boiling water. Sterilize jars and lids.

2. Place an umbrella of dill, which has previously been in boiling water, at the bottom of a sterile jar (1 liter). Next, add 4 currant leaves and 2 cherry leaves. Cut the hot pepper into rings and place 2 rings in a jar. Also, in a 1 liter jar, put 1 clove of garlic, cut into several pieces, 1 bay leaf, a few black peppercorns.

3.Fill the jar to the top with cucumbers. Place a couple more chopped garlic cloves on top.

4. Pour boiling water over the cucumbers to the very top of the jar and cover with sterilized lids. Leave for 20 minutes.

5.Drain the water from the cucumbers into a saucepan and boil it. Pour boiling water again into the jar with cucumbers, cover again with a lid and leave to warm up for 20 minutes.

6.Drain the water from the cans into the pan again and bring it to a boil. Add half a teaspoon of mustard seeds to each jar. Pour 2 tsp into each jar. heaped salt and 2 tsp. sugar with a slide. And pour in 50 ml of vinegar.

7.Fill the cucumbers with boiling water to the very top and roll up the lids. Turn the jars over and wrap them in something warm, let them cool completely. And in winter you will get spicy and aromatic pickled cucumbers.

Delicious, crispy cucumbers with aromatic marinade

Jars of cucumbers for this recipe will need to be sterilized. The marinade is cooked with spices, which allows the spices to open up better and the cucumbers will be more aromatic.

Ingredients (per 1 liter jar):

• cucumbers
• dill sprigs with umbrellas - 2 pcs.
• black currant leaf - 1 pc.
• cherry leaf - 1 pc.
• garlic - 1 clove
• black peppercorns - 2 pcs.
• allspice peas - 3 pcs.
• cloves - 1-2 pcs.
• bay leaf - 1 pc.
• salt -1 tbsp.
• sugar - 0.5 tbsp.
• vinegar - 35 ml

Preparing aromatic cucumbers:

1.Take clean jars. At the bottom of a liter jar, place a currant and cherry leaf, a clove of garlic and an umbrella of dill. Place the pre-soaked cucumbers in a jar, packing them tightly. Place another umbrella of dill on top. Fill all the jars this way.

2. Cook the marinade. Pour 1.3 liters of water into a saucepan for two liter jars. Add 2-3 bay leaves, 4-5 pcs. to this water. allspice, 5-6 pcs. black pepper, 3-4 pcs. cloves, 1 tbsp. sugar, 2 tbsp. salt. Boil the marinade and cook it for about 2 minutes, sugar and salt should completely dissolve. Turn off the heat and pour in 70 ml of vinegar, stir.

3. Pour the hot marinade into jars with cucumbers. Pour a little at first so that the jar warms up and does not burst. Remove the bay leaf from the marinade; do not put it in jars.

4.Cover the jars with sterilized lids, but do not roll them up. Place the jars in a saucepan, the bottom of which is covered with a cloth. Pour boiling water into this pan and put on fire. Wait for the water to boil and then sterilize liter jars for 7-10 minutes, one and a half liter jars for 10-12 minutes, three liter jars for 15-17 minutes. After sterilization, remove the jars from boiling water and immediately roll them up. Turn over and wait for it to cool. There is no need to wrap the cucumbers for this recipe, otherwise they will cook and become soft.

Pickle cucumbers according to these recipes and get a delicious preparation. And for dessert, cook it. Come visit my blog more often and get delicious and proven recipes.

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

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

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

Ingredients (for 3 liters):

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

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

Preparation:

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

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

Crispy sweet pickled cucumbers: recipe for 1 liter

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

Ingredients for 1 liter jar:

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

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

Preparation:

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

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

Recipe for crispy cucumbers with vinegar for a 1.5 liter jar

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

Ingredients for a 1.5 liter jar:

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

Preparation:

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

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

Crispy cucumbers without sterilization: last all winter!

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

Ingredients for 7 liter jars:

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

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

Preparation:

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

Cucumbers with vodka

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

Ingredients (for 1.5 liter jar):

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

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

Preparation:

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

Crispy cucumbers, just like in the store

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

Ingredients for 2 liter jars:

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

Preparation:

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

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

Second courses Many people prefer to eat the second course for dinner, but children love to eat it instead of soup in order to quickly get to dessert or their favorite pastries. On the Delicious Food website you will find a wide variety of recipes for second courses, from simple steamed cutlets to a delicious rabbit in white wine. Our recipes with step-by-step photos will help you to deliciously fry fish, bake vegetables, prepare a variety of vegetable and meat casseroles and your favorite mashed potatoes as a side dish. Even beginners will be able to cope with preparing any second course, be it French-style meat or turkey with vegetables, chicken schnitzels or pink salmon in sour cream, if they cook according to our recipes with step-by-step photos. Delicious food site will help you prepare the most delicious dinner for your loved ones. Choose a recipe and cook for health!

• Dumplings, dumplings Oh, dumplings, and dumplings with cottage cheese, potatoes and mushrooms, cherries and blueberries. - for every taste! In your kitchen you are free to cook whatever your heart desires! The main thing is to make the right dough for dumplings and dumplings, and we have such a recipe! Prepare and delight your loved ones with the most delicious dumplings and dumplings!

Dessert Desserts are a favorite section of culinary recipes for the whole family. After all, here is what children and adults adore - sweet and delicate homemade ice cream, mousse, marmalade, casseroles and delicious sweets for tea. All recipes are simple and accessible. Step-by-step photos will help even a novice cook prepare any dessert without any problems! Choose a recipe and cook for health!

Canning Homemade winter preparations are always tastier than store-bought ones! And most importantly, you know exactly what vegetables and fruits they are made from and will never add harmful or dangerous substances to winter canned food! In our family we always preserved things for the winter: As a child, I remember my mother always making tasty and aromatic jam from berries: strawberries, wild strawberries, blueberries. We prefer to make jellies and compotes from currants, but gooseberries and apples make excellent homemade wine! Apples make the most delicate homemade marmalade - incredibly bright and tasty! Homemade juices - no preservatives - 100% natural and healthy. How can you refuse such yummy food? Be sure to make winter twists using our recipes - healthy and affordable for every family!

Step 1: Prepare the cucumbers.

Rinse the cucumbers thoroughly, using a soft brush or sponge to remove any adhering dirt. Dry and trim the ends - butts on both sides.
Attention: choose ripe, firm vegetables, without damage or signs of rotting or other stains that bother you.

Step 2: Prepare sweet cucumbers for the winter.

Prepare glass jars in advance by washing them and then sterilizing them. Don't forget about the lids. Clean dishes are the key to the safety of the workpiece.
Place the required ingredients at the bottom of the prepared jars. The list shows approximate quantities, since twigs, leaves and cloves can be of different sizes. For example, if the dill umbrella is large, then put only one in the jar, but if it is small, then it is better to add a couple. The same goes for horseradish leaves, bay leaves and garlic cloves (just remember to peel them). Black and allspice should also be placed at the bottom of the jar, along with other spices and seasonings.
Now place the cucumbers in the jars, let the vegetables lie tightly to each other.
Pour boiling water over the cucumbers in the jars, cover with lids and let them stand for a while. 20 minutes.


Drain the water from the cans into the pan, at the same time measuring its volume to calculate the required amount of sugar, salt and citric acid.
Place a pan of water on the fire and bring it to a boil, simultaneously dissolving sugar and salt in it. At the very end, add citric acid to the marinade and remove it from the heat.
Pour the hot marinade into jars with cucumbers and spices. Cover the pieces tightly with the lids and turn them upside down.
As soon as the jars have cooled, the sweet cucumbers can be hidden in a cool cellar or refrigerator, and you should try these cucumbers only in winter, otherwise you will eat everything and not notice.

Step 3: Serve sweet cucumbers.

Sweet cucumbers turn out very tasty, and the marinade from them is tender and pleasant, so the jar empties instantly. Serve them with a side dish or as an appetizer, add them to salads and feel free to put them in pickle sauce! However, why so many words, every housewife, and not only, knows perfectly well what to do with delicious pickled cucumbers.
Bon appetit!

Instead of citric acid, many housewives prefer to use apple cider vinegar.

To prepare sweet cucumbers for the winter, use only small-sized vegetables. If you still want to prepare large cucumbers, you should first cut them lengthwise into several parts; moreover, they may turn out to be completely soft and without an appetizing crunch.

Greetings, friends!

How are you? I see that there is a fighting spirit to make preparations for winter. And it is right! A cellar full of various pickles, marinades and very warms the soul in the cold season. And also feeds the whole family. Especially when nothing grows in the garden anymore.

As you know, stocks begin to be replenished with what is ripe first. Usually these are greens, radishes and cucumbers. We'll talk about the last green crunchies in this recipe post. And most often, they are preserved for the winter by salting or pickling. At the same time, different spices and seasonings are combined. Housewives make assorted dishes with other vegetables.

There are a lot of options, but you don’t always get crispy cucumbers. By trial and error, you can, of course, achieve the perfect result. But it’s better to know the secrets and nuances of proven recipes for pickling delicious cucumbers.

There are a few tips before you start cooking. If you follow them, you will always have an unsurpassed snack on the table. Here they are, by the way:

• It is better to use cucumbers for pickling up to 10 cm in size;
• vegetables picked from the bush a day before cooking are especially crunchy;
• Before preservation, gherkins are soaked for 3-6 hours in cold water;
• garlic is added in moderation, otherwise the cucumbers will turn out soft;
• A particularly tasty marinade is obtained if currant and cherry leaves are added to it.

Recipe for crispy cucumbers in jars for the winter

I’m sure you’ll really like this simple way to marinate crispy gherkins. A small set of ingredients - and a delicious winter snack is ready!

Here it is necessary to sterilize the jars in boiling water already with the preparations. But I suggest you take a look at my other post, which describes 5 simple methods. Choose any one you like.

We need:

• Small cucumbers - several kilograms;
• Bouquet of dill, horseradish and currant leaves;
• Garlic - 2 cloves per 1 jar;
• Black pepper - 6 peas;
• Allspice - 2 peas;
• Bay leaf - 2-3 leaves.

Marinade for 1 liter:

• Coarse salt - 2 tbsp. heaped spoons;
• Sugar - 2 tbsp. spoons without a slide;
• Vinegar 9%

Preparation:

1. Wash fresh gherkins with water. We cut off the flowers, if any. And we cut off the ponytails that are too long.

The colder the water, the crispier the dish will be.

2. Fill them in a basin with cold water for 4-6 hours. It should completely cover the vegetables.

3. While the green ones are soaking, prepare jars and seasonings with herbs. Usually in the summer you can buy ready-made bouquets for preserving vegetables at the market. They consist of horseradish and dill. These are the main components. They are joined with laurel leaves, currant leaves or cherry leaves.

We use horseradish, dill and currant leaves according to the recipe. We wash the greens in a bowl of water to remove dust and sand.

4. Wash liter jars with a sponge and soap. It is advisable even with household stuff, as it disinfects well.

5. Place a quarter of a horseradish leaf, a couple of sprigs of dill and two currant leaves on each container.

6. Peel the garlic and put a pair of cloves on each liter jar.

7. We also add 5-6 black peas and 2 allspice peas. Attach laurel leaves. If desired, you can also add a few cloves or mustard seeds.

8. We take out our gherkins, shaking them from the water. We pack the vegetables tightly into the jars so that they feel very cramped in there. Pour 3 tablespoons of 9% table vinegar into each container.

9. Boil the jar lids in clean water for 5-7 minutes. At the same time, let the marinade cook. To do this, pour 2-3 liters of clean water into the pan. Dissolve salt and sugar when the water boils.

10. Pour the solution up to the very neck of each container and screw on the sterilized lid.

11. Place a large pan of water on the fire. When it boils, set how many jars of gherkins will fit and boil for 7-8 minutes. During this time, the cucumbers will change color a little and the marinade will begin to boil. This additional sterilization will ensure the safety of the product.

Be sure to use kitchen mittens to protect your hands from burning!

12. Place the finished containers with the lid down until they cool completely. Here, provide them with a secluded corner so as not to inadvertently get burned.

When everything has cooled down, you can put the workpieces in a cool and dark place.

The mega delicacy will be ready in a month. And if you can’t wait until the cold weather, then you can try it with pleasure!

Sweet cucumbers, pickled in 1 liter jars

Housewives often look for recipes for pickled cucumbers in 1-liter containers. And it's very convenient. The exact amount of ingredients is calculated. And from the point of view of optimality, it is much easier to open and eat a liter jar than to immediately open a 3-liter container.

And for this case I found a good and simple option. Let's watch a video with a recipe proven over the years.

Method for pickling vegetables without sterilization

The cooking process without additional sterilization significantly saves time and effort. That's why this is one of my favorite ways to prepare a delicious snack. At the same time, the taste of the dish does not change at all. And the jars themselves remain in the basement until next summer.

We need:

• Fresh cucumbers - several kilograms;
• Dill umbrellas - 2-3 pcs;
• Garlic - 4-5 cloves;
• Bay leaf - 1 pc;
• Small horseradish root;
• Horseradish leaves - 10.15 cm.

Marinade per 1 liter:

• Salt - 2 teaspoons without a slide;
• Sugar - 2 heaped teaspoons;
• Table vinegar 9% - 2 tablespoons;
• Water - approximately 500-600 ml.

Preparation:

1. We sort the cucumbers and leave strong, elastic fruits up to 8-9 cm in size. Wash them thoroughly under the tap, and then transfer them to a capacious container. Fill with cold, almost ice-cold water for 5 hours.

2. After about 4 hours, wash the jars. There is no need to sterilize or simply pour boiling water over them. The main thing is to check the necks to make sure there are no chips. This greatly influences the future safety of our preparations.

3. At the bottom of each vessel we place several dill umbrellas, a bay leaf and a couple of cloves of garlic. Remove the skin from the horseradish root. Chop it and horseradish leaves into small cubes. We send several cubes into each container.

4. Place the cucumbers tightly in the jars. In this case, it is better to put large vegetables on the bottom, and cover them with smaller gherkins on top.

If desired, you can trim each green crunch on both sides.

5. Place another umbrella of dill on top and sprinkle with peppercorns.

6. Separately, bring clean water to a boil at the rate of 500 ml per liter jar. Pour boiling water directly into each container and cover with lids. Leave for 30-40 minutes.

7. After the time has passed, pour the water back into the pan and bring to a boil again.

8. Add 2 teaspoons of salt and sugar and 2 tablespoons of vinegar on top. Fill with boiling water and roll up the lid using a seaming machine.

9. Place the jars on the lids and cover with a warm blanket until they cool completely.

10. Place the completely cooled jars in a cool, dry, dark place. This could be a storage room in an apartment or a basement.

These cucumbers are good to use in salads or as a separate appetizer. Bon appetit!

Assorted winter platter with tomatoes

Is there anyone here who doesn't like tomatoes? I just love them. And, of course, I couldn’t ignore the wonderful recipe. Winter food turns out incredibly tasty. And the combination of green and red colors pleases any eye.

For a liter jar we need:

• Fresh cucumbers;
• Fresh small tomatoes of the cream or Baku variety;
• Dill umbrellas - 2-3 pcs;
• Garlic - 3 cloves;
• Black peppercorns - 5-7 pcs;
• Bay leaf - 1 pc;
• Tarragon (tarragon)
• Horseradish, currant and cherry leaves.

Marinade per 1 liter:

• Salt - 1 tbsp. heaped spoon;
• Sugar - 2 tablespoons without a slide;
• Table vinegar 9% - 2 tablespoons.

Preparation:

1. First, prepare all the ingredients. We wash vegetables and herbs under the tap. And peel the garlic cloves.

2. We sterilize containers and lids in any way convenient for you. This can be done by boiling, using a microwave or oven. In the first recipe I gave a link to my article on how to do this.

3. Place tarragon, bay leaf, garlic and pepper on the bottom. We cut off the tails of the cucumbers on both sides and place them vertically very tightly in each container.

4. Place tomatoes on top, first pricking each fruit on top with a toothpick. This will protect our tomatoes from cracked skins.

5. Place dill, horseradish leaves, cherries and currants on top of everything.

6. Prepare boiling water and pour it into jars so that it even overflows from above. To do this, place the container immediately on an iron tray.

Tip: use a special lid with holes to drain the broth. It is convenient and prevents ingredients from slipping out of the container.

7. Cover the top with sterilized lids and leave to infuse for 30-35 minutes.

8. Pour the infused water back into the pan and prepare a marinade from it over the fire at the rate of 1 tablespoon of salt and 2 tablespoons of sugar per liter.

9. Stir with a spoon, dissolving sugar and salt. Boil for just a couple of minutes and pour into jars. Add 2 tablespoons of vinegar and close the lids tightly.

10. Place the lids down under a warm blanket or blanket. Within a day, the whole thing will cool down and you can put the assortment in the cellar to eat in the winter and remember the summer.

Bon appetit!

The most delicious recipe for crispy cucumbers

I’ll tell you a secret that the most delicious cucumbers are always obtained from gherkin vegetables. They are always small in size, from 4 to 8 cm. They are well salted in the marinade. And such small things are convenient to eat as a separate snack.

Therefore, I could not ignore the proven recipe from the times of the USSR. At that time, this food in jars was called gherkins in Hungarian. And this is another name for the dish.

In order not to pour water for a long time, I will say that the green crunches really turn out very tasty! They can be made not too salty or, on the contrary, more piquant, but we’ll talk about this in the recipe.

We need 750 ml per jar:

• Fresh gherkins;
• Dill - 1 sprig or umbrella;
• Garlic - 2 cloves;
• Black peppercorns - 5 pcs;
• Mustard beans - 1/3 teaspoon;
• Horseradish leaves or root;
• Salt - 1 teaspoon;
• Sugar - 2 teaspoons;
• Vinegar 9% - 50 gr.

Preparation:

1. First, prepare all the ingredients. We wash vegetables and herbs under the tap. And peel the garlic cloves. To make them easy to clean, place them in hot water for 15 minutes. Then the skin peels off like clockwork.

The cucumbers in this recipe do not need to be soaked. Young pimply gherkins are already strong and tight, so they do not need to be filled with water.

2. Wash the containers for workpieces thoroughly with a sponge. Pour boiling water over them.

3. In any order, cover the bottom of the jars with chopped leaves of horseradish or its root. Add dill, garlic and pepper and mustard seeds.

4. We put clean water to boil, which will serve as a marinade. Calculate the amount of water to be approximately 400 ml per 750 gram container.

5. Add salt, sugar and table vinegar to the bottom.

Don't forget to sterilize the lids in boiling water in a separate fireproof ladle or saucepan!

6. Cut off the butts of the cucumbers and place them tightly in jars. Fill with boiling water and cover with lids.

7. Place a towel on the bottom of a large saucepan.

8. And we put our jars there. Fill them up to their shoulders with water. Turn on the heat and boil for no more than 5 minutes.

9. Carefully remove the containers using workpiece tongs. Usually every housewife has had such a kitchen appliance since the times of the USSR.

They prevent you from burning your hands, because the workpieces turn out very hot. Or use silicone kitchen mittens.

When it cools down, you can put it in the cellar.

Preserving cucumbers in Polish

This method of pickling cucumbers is interesting because they can be eaten immediately 2 hours after preparation. The appetizer is lightly salted and very tasty. But we are preparing for winter and therefore we will tighten the jars. To then enjoy the appetizer along with boiled potatoes and herring.

We need:

• Cucumbers - 4 kg;
• Chopped garlic - 2 tbsp. spoons;
• Vegetable oil - 1 cup;
• Salt - 2 tbsp. spoons;
• Water - 2 glasses;
• Sugar - 2 tbsp. spoons;
• Vinegar 9% - 1 glass.

Preparation:

1. Wash the cucumbers with running water and cut each one into 4 parts. Leave them in cold water for 3 hours.

2. Make a dressing from water, salt, sugar and vinegar. Stir until completely dissolved.

3. Add grated fresh garlic and vegetable oil to it. Let's stir again.

4. Drain the water from the cucumbers and season with our brine. Leave to marinate aside for 2 hours.

After the allotted time, you can already enjoy the snack.

But we will continue to stock up and prepare clean jars and lids for this.

5. We compact the cucumbers into a container and fill them with brine. We send it to sterilize over fire under the lids in a large saucepan as in the previous recipe. But not for 5 minutes, but for the whole 20.

6. Then take out the jars and cool. Put it in a cool place to enjoy a delicious salad in the cold!

Have a nice winter and delicious evening!

A simple recipe for pickled cucumbers with lemon

Let's prepare a delicious dish with lemon and onions. Our cucumbers will be very crunchy with a slight sourness. Everyone in my family, without exception, likes this salad. They say: “You can swallow your tongue, how delicious it turns out!”

We need 1000 ml per jar:

• Small fresh cucumbers;
• Onion - 1 circle;
• Lemon - 1 circle;
• Black peppercorns - 5-6 peas;
• Allspice - 2-3 peas;
• Citric acid - 0.5 teaspoon;
• Bay leaves - 2 pieces;
• Cloves - 2-3 stars;
• Salt - 2.5 teaspoons;
• Sugar - 150 gr.

Preparation:

1. We prepare all the ingredients. We sterilize jars and lids in any convenient way. I described them in the first recipe.

2. We take small cucumbers so that they are strong. We wash them and cut off the ends on both sides.

3. Peel the onion and cut it into rings 1 cm wide. Cut the lemon into round slices.

4. At the bottom of the jars we place laurel leaves, clove stars, 2-3 cloves of garlic, several black and allspice peas and an onion ring.

5. Press the cucumbers tightly and place a slice of lemon on the side. We do this with each container.

6. Boil clean water and scald everything with boiling water up to the very neck of the jar.

7. Leave for about fifteen minutes, and then pour the water into a saucepan and put on fire. Pour sugar and salt into it at the rate of 1 liter. Once it boils, add citric acid. Cook for a short time, 1-2 minutes.

8. Pour the resulting brine into jars and screw the lids on tightly. We turn them over and wrap them in a blanket until completely cooled.

9. Store cooled cucumbers in a cool and dry place.

I wish you successful preparations and the most delicious cucumbers in winter! If you like the recipes, then share with your friends on social networks and leave your comments.

Feedback is always better than silence. See you soon!