Well, tell me, who doesn’t love spicy, tangy, crispy pickled cucumbers? Who doesn’t already have the best recipe for storing them in jars for the winter, passed down from generation to generation? Every housewife sooner or later finds such a recipe and preparing juicy vegetables for the winter turns into a wonderful tradition, as well as eating them on holidays in salads, as a snack or just a tasty addition to a hearty lunch or dinner.

Crispy pickled cucumbers are loved by both adults and children. Their main secret, of course, is that homemade canned food turns out natural and tasty. Both our own cucumbers from the summer harvest and store-bought cucumbers are used, but always the freshest ones. After all, where does the crunch come from in a limp old cucumber?

Today I will tell you about recipes for making very tasty pickled cucumbers with a mandatory attribute - a ringing crunch!

Step-by-step recipe for making crispy pickled cucumbers - preparation with vinegar

What is the most important difference between pickled cucumbers and salted ones? The correct thing is that they are filled with a marinade of spices, salt, sugar and, of course, vinegar. Vinegar in this recipe becomes the most important preservative, the one that prevents the cucumbers from spoiling, and the dominant note in the taste.

I know that there are big fans of pickled cucumbers, who have such a love for this type of preservation solely for their spicy sour taste.

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

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

To prepare these cucumbers you will need:

• small or medium-sized fresh cucumbers - 1 kg,
• fresh dill - 2 umbrellas or small bunches,
• black currant 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 - tablespoon,
• vinegar 9% - 8 tablespoons or vinegar essence 70% - 2 teaspoons.

This number of cucumbers fits into two liter jars. All spices and herbs are calculated per liter of marinade. Approximately this amount of marinade will be needed to preserve crispy pickled cucumbers for the winter.

Only small cucumbers no larger than 12-13 centimeters are suitable for pickling; set aside large cucumbers for pickling. Always check the firmness of the vegetables and the thickness of the skin. Too thin and delicate skin, which is easy to pierce with a fingernail, will not crisp in the end.

Cucumbers for pickling must have pimples and a uniform dark green color, without yellow spots or butts. Yellowness indicates that the cucumbers did not have enough moisture during the growth process. These won't make crispy pickled cucumbers either.

Preparation:

1. Thoroughly wash the cucumbers you are going to pickle in advance. Make sure they are fresh without signs of spoilage and do not have limp, soft sides.

Pour cold water over the cucumbers and leave to soak for 4 hours. In an ideal situation, especially in the summer heat, the water should be changed if it gets warm, back to cold.

2. Wash all the leaves and herbs for the marinade. Prepare spices in the required quantity.

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

• place the jars upside down over a pan of boiling water using a special lid with holes,
• heat the jars with a little water in the oven,
• Boil the jars 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 of baking soda, then pour about 1-2 fingers' worth of water into it and put it in the microwave for 3-4 minutes. The water in the jar should actively boil for a couple of minutes, the rising steam will sterilize the glass. As my husband says: “nothing will remain alive.”

The key is to remove them carefully because they will be extremely hot. Use potholders, mittens and towels.

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

4. Place aromatic herbs, leaves and spices into prepared and slightly cooled (so as not to burn your hands) jars.

Place 1 dill umbrella (or small bunch) in each jar. Divide the blackcurrant and horseradish leaves in half. Also, two cloves of garlic in each jar and the same amount of peppercorns. Essentially, all spices are divided equally into two jars. For what? So that the marinade and cucumbers in two different jars have the same taste.

5. Now comes the fun part. Did you love Tetris as a child as much as I did? Why Tetris? Yes, because it’s the turn of cucumbers to take their place in the jars. To do this, they need to be spread out as tightly as possible.

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

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

6. Boil a kettle or saucepan of water. Then pour boiling water over the cucumbers placed in the jar to the very top. Right along 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 into a separate saucepan, add salt, sugar, pepper and cloves.

Place the saucepan on the stove and bring to a boil, stirring. Salt and sugar should completely dissolve. Let simmer for a couple of minutes and remove from heat. Immediately add vinegar to the marinade.

8. Once the marinade is ready, drain the boiling water from the cucumbers and replace it with marinade. Fill it in the same way to the very edge of the jar. There should be enough marinade to fill both jars.

Once poured, close the lids. If you use twist ones, then wrap them as tightly as possible to the maximum of your strength. If there are special thin lids for seaming, then keep the seaming device on hand and roll them up right away.

9. Once screwed, turn the jars upside down and place them on the lids. Check with a napkin or finger to see if liquid is seeping out at the neck. If it leaks, then it is necessary to urgently replace the caps with new ones. To do this, you can sterilize more lids than jars. Spares never hurt.

Wrap the inverted jars in a thick, thick blanket and leave to cool until they reach room temperature. This will take at least a day, so immediately think of a place where your jars will stand until they cool down and will not disturb anyone.

After a day, or better yet two. Check the jars again for leaks and calmly put them in the cupboard for ripening.

Delicious crispy pickled cucumbers will be ready after a while, and are best consumed in winter. Bon appetit!

Crispy pickled cucumbers in liter jars with currants

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

To prepare 1 kilogram of cucumbers you will need:

• fresh cucumbers - 1 kilogram,
• garlic - 4 cloves,
• greens or dill inflorescences - 2 umbrellas or small branches,
• black currant leaves - 2 leaves,
• cherry leaves - 4 leaves,
• black currant berries - 4 sprigs,
• hot red pepper in pods - 1 piece,
• bay leaf - 2 pcs,
• allspice peppercorns - 4 pcs.
• cloves - 2 pcs.
• table rock salt - 2 tablespoons,
• granulated sugar - 1.5 tablespoons,
• vinegar 9% - 8 tablespoons (80 grams).

How to prepare crispy pickled cucumbers for the winter:

Since in the first recipe I described in great detail almost all the steps for pickling cucumbers, in this one I will do it more briefly so as not to repeat myself. After all, many things will have to be done in exactly the same way.

1. First of all, soak the cucumbers in cold water. It is this process that will help them become elastic and crispy later, even after long marinating in jars. We pickle cucumbers for the winter, which means we won’t be eating them anytime soon.

Pour cold water over the cucumbers and leave for at least 3 hours.

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

Sterilization can be done quickly in the microwave. Simply pour about 100 grams of water into a jar and place it in the microwave for 3 minutes. The water will boil and the steam released will sterilize the jars.

3. Place spices in prepared jars. In each jar put: 1-2 cloves of garlic, a currant leaf, two cherry leaves, a ring of red hot pepper, a sprig or inflorescence of dill, a 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 cucumber pieces, even if they are small rings. Place currant berries on top, 5-8 pieces per jar (that is, one sprig). You can also put a small sprig of dill on top. This will make crispy pickled cucumbers even more flavorful.

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

6. Repeat pouring boiling water over the cucumbers for 10 minutes. But after the second filling, do not pour out the water, but carefully pour it from the jars into a large saucepan. We will prepare the marinade from this water. The aromas of cucumber, herbs and currants are now mixed in it, and the color has become slightly pinkish due to the berries.

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

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

9. After this, immediately close the lids. Screw them very tightly and turn the jar upside down. Check the edges of the jar near the lid to make sure there is no leaking water. Now place all the jars together and wrap them in a blanket. In this form, they should stand for a day or even more until the jars have cooled completely.

After this, the jars can be put away 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!

Recipe for making crispy pickled cucumbers for the winter without sterilization

Traditionally, I share a video recipe, which I also used when preparing cucumbers. It will help you understand the whole process more clearly. In this recipe there is no need to sterilize jars and lids for preparing cucumbers. You may find this helpful.

As you can already see, the harvesting principles are very similar. The difference will mainly be in how much extra flavor your crispy pickles will take on, depending on what spices and herbs are added to the marinade.

Pickled cucumbers with chili ketchup - an original and very tasty recipe

To prepare these 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 g (7-8 tablespoons).

Preparation:

The preparation of these 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 cleanly washed cucumbers with cold water and leave for 3-4 hours.

2. Sterilize the jars using your favorite method. (you can also read about this in the very first recipe; I’m sharing 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. Place bay leaves, garlic and pepper into jars, dividing the spices equally between the jars.

5. Then place the cucumbers very tightly.

6. Now pour the very hot, just boiled marinade over the cucumbers in the jars. The marinade should not have time to cool down. It will be red in color and the crispy pickles will look like they were cooked in tomato juice.

7. Hot jars, immediately after pouring the marinade, must be screwed on with lids or rolled up (depending on what you are using), turned over and placed on the lids. Check the seals of the jars. Cover with a blanket and leave for a day until completely cooled.

The result will please you very much. Bon appetit!

Preserving crispy cucumbers is the dream of any housewife. To achieve this, many go through a difficult path of practice, consisting of trial and error. However, making pickled cucumbers taste delicious and have a pleasant crunch is not at all difficult; the main thing is that you need to know some cooking secrets.

Choosing cucumbers for canning It is necessary, adhering to the rules, so that the fruits subsequently crunch, they must be:

• Young.
• Size 8 cm.
• With thin skin.
• Dark dots.
• Collected the day before canning.

Of course, those collected from your own garden are better, but if you don’t have your own garden bed, then take them from a trusted seller. Before canning, the fruits are soaked for 2 to 8 hours, depending on the recipe, in cold water, which must be changed frequently. It is important to remember that the colder the water, the better the result.

Spices also play an important role in preserving these vegetables. For example, you don't need to put a lot of garlic, it will make them soft. On the contrary, allspice, cloves, black currant leaves and bay leaves will not reduce the crunchy qualities of canned fruits, but will give them a piquant taste. Other spices can also be used if the recipe calls for it. That's the ins and outs of canning crispy green vegetables. Choose the recipe you like and act in accordance with it, then delicious crispy cucumbers will join the ranks of preparations for the winter.

Classic recipe for crispy pickled cucumbers

The marinade is prepared from the following ingredients:

• You will need a liter of water.
• Take a heaped tablespoon of salt.
• Sugar - 2 tablespoons.
• Spices: black pepper - 5 peas, cherry leaves - 3 pieces, cloves - 3 pieces.

How to cook:

The fruits are soaked for 6 hours and then placed in jars. Add carrots, dill, parsley and garlic. The jar with the contents is filled with boiling water and left for 10 minutes, then the liquid is drained and filled with new boiling water. Then it is poured into a saucepan and a marinade is prepared from it, adding sugar with salt, spices, waiting for it to boil. The finished filling is poured into a jar, after which the essence is added to it. That's it, now all that remains is to roll it up and wrap it until it cools gradually.

Recipe for fragrant cucumbers

For one 1 liter jar you will need:

• Cucumbers.
• Onion head.
• A clove of garlic.
• Allspice - 5 peas.
• Bay leaf.

Marinade ingredients for 500 ml water:

• Salt - 2 small spoons.
• Take 4 small spoons of sugar and vinegar 9% each.

How to prepare crispy fruits according to the recipe:

Wash the cucumbers thoroughly, trim the ends and soak for 3 hours. Place spices in a jar: onion rings, a clove of garlic. After the allotted time, pack the vegetables tightly. The marinade should be boiled and the contents of the jar should be poured over it, then they should be sterilized for ten minutes. The jars are rolled up and turned upside down, wrapped in a blanket and waited until they cool down at room temperature. Everything can be taken away to the rest of the preparations for the winter.

Recipe for pickled cucumbers with horseradish greens

For a 3 liter jar you need to take:

How to cook:

Greens with fruits are washed under running cold water. The jars contain: herbs, peppers, chopped garlic. After that, the vegetables are placed, salt, sugar and cold filtered water are added to them. Then the jar is placed in a saucepan with cold water, the heat is turned on low and brought to a boil. Wait 3 minutes, counting from boiling, and you can roll up. The color of the cucumbers should remain bright green at the time of rolling. The jars are turned over and wrapped until they cool gradually. The workpiece can be placed in the pantry.

Recipe for crispy cucumbers with tarragon

For a 1 liter jar you will need the following components:

• Small cucumbers.
• Parsley - 2 sprigs.
• Garlic - 2 cloves.
• Cherry - 2 leaves.
• Sweet pepper - 1 ring.
• Add dill, horseradish leaves, hot pepper, and tarragon to taste.

For 500 ml of water for marinade take:

• Peppercorns.
• Bay leaf.
• Salt - 40 grams,
• You need 30 grams of sugar.
• Vinegar 9% - 70 ml.

How to cook according to the recipe:

Fruits no larger than 7 cm are selected; those with defects should not be taken; there should be no bitterness or emptiness. The vegetables are washed and soaked for 3 hours, after which time they are washed again under the tap and the ends are cut off on both sides. Horseradish, parsley, dill, cherry leaves, garlic, peppers, tarragon are placed at the bottom of 1 liter jars. Then comes the turn of the fruits. The contents of the jar are poured with boiling water for 20 minutes, drained and new boiling water is poured again. It is poured into a saucepan and the ingredients for the marinade are added, everything except vinegar is added when the water boils. After the marinade is prepared, pour it into prepared jars. All that remains is to roll it up, turn it upside down and wrap it up for gradual cooling.

Recipe for "Lemon" cucumbers

For a 3 liter jar take:

For marinade per liter of water:

• Salt - 100 grams.
• Sugar and citric acid are taken in a tablespoon.

How to cook:

The fruits are washed, their tips are removed from both ends, and soaked for 3 hours. Place the ingredients in a 3-liter jar: onion, horseradish, pepper, garlic, dill, bay leaf, and lastly, fold the vegetables tightly. Pour water into a saucepan and cook the brine from the suggested ingredients, pour it boiling into a jar with the fruits. Cover with a sterilized lid and place in a water bath for 20 minutes. All that remains is to roll it up and leave it wrapped to cool.

Recipe for crispy cucumbers in apple juice

For a 3 liter jar you will need:

• Small cucumbers.
• Black pepper - 2 peas.
• Cloves - 2 pieces.
• Umbrella of dill.
• Currant leaf.
• A sprig of mint.

• Apple juice.
• For 1 liter of juice - a tablespoon of salt.

How to cook canned fruit recipe:

The fruits are scalded and their ends are cut off on both sides. Place all ingredients in jars. The marinade is brought to a boil and poured into jars with the contents. Then sterilization is required, which is carried out in a water bath for no more than 12 minutes, otherwise the fruits will not crunch. Then the containers are rolled up, turned over and wrapped until completely cooled.

Recipe for cucumbers with basil and coriander

For a 3 liter jar you need to take:

For 1 liter of marinade water, take:

• Salt - 4 large spoons.
• Sugar is needed in the amount of 2 large spoons.
• 9% vinegar will require 2 large spoons.

How to cook:

For clean fruits, the tails are cut off on both sides. The pepper, seeded, is cut into 4 pieces. The following are placed in the jar: garlic, dill, peeled horseradish, basil. Then the rest of the vegetables are packed tightly. The marinade is prepared from products such as sugar and salt, and vinegar is poured at the end of cooking. The prepared jars are filled with marinade, covered with lids and left for 15 minutes. After which the liquid is drained and brought to a boil again. Peppercorns and coriander are added to the jar, then the boiling marinade is poured. The containers are rolled up and turned over and left wrapped until they cool completely. After a day, put it in a cool room.

Recipe for cucumbers with carrots and mint

To preserve crispy fruits you will need:

• Cucumbers - 2 kg.
• A small head of garlic and onion.
• Medium sized carrots.
• Horseradish, cherry, currant - 4 leaves each.
• Dill - umbrella.
• Fresh mint - 3 branches.

The marinade is prepared based on 1.2 liters of water:

• You need to take 2 large spoons of sugar.
• Fruit vinegar and salt - 3 large spoons each.

How to cook canned vegetables:

Cucumbers are selected of the same size, washed, their tails are cut off on both sides, and soaked for 5 hours. Leaves of cherries, horseradish, currants, mint, cloves of garlic and carrots cut into circles are placed in jars. Then cucumbers, onion rings, and dill are placed tightly. The marinade is prepared as follows: salt and sugar are dissolved in water and brought to a boil. The contents of the containers are filled with this brine twice; the third time, pour vinegar into the brine, boil, adding a little water. Fill the containers with marinade and roll up. Turn over and leave to cool covered. After a day, put it in a storage place.

Recipe for sweet and sour cucumbers "Bulgarian style"

For one liter jar you need to take:

• Cucumbers.
• Horseradish leaf.
• Dill umbrella.
• Carrot tops - branch.
• Allspice - 5 peas.
• Garlic - a clove.

The marinade consists of the following components:

• Water.
• Salt, which you need to take a small spoon.
• Sugar in the amount of 2 small spoons.
• Take 50 ml of 9% vinegar.

How to cook according to the recipe:

Clean fruits are soaked for 2 hours. Garlic, dill, horseradish, tops, peppercorns are placed in jars, and vinegar is poured out. Before placing the fruits, the ends are cut off on both sides. The contents of the containers are filled with cold filtered water. Place salt and sugar in each jar.

Place the containers in a saucepan with cold water so that it comes up to the sides of the jars. Turn on the heat and bring to a boil, count 5 minutes for sterilization from the moment of boiling. Don't forget to cover the containers with sterilized lids. Then the jars are rolled up and turned over, there is no need to wrap them, cool them at room temperature. After a day, put them in the refrigerator for a while, then transfer them to the pantry.

Recipe for cucumbers "Aroma of pine"

For 3 liter jars you need to take:

• Cucumbers - 1 kg.
• Young pine branches (5 cm) - 4 pieces.

A marinade from 1 liter of water is prepared using the following ingredients:

• Sahara - 1 large boat.
• You will need 2 large spoons of salt.
• Take 9% vinegar - 0.5 cups.

How to cook:

The fruits are washed, their ends are cut off on both sides, doused with boiling water, and then with very cold water. In a container prepared in a sterile manner, place half the number of pine branches, tightly pack the cucumbers, then the remaining branches. Dissolve sugar and salt in water, bring to a boil and remove from heat. Fill the jars to the top with boiling brine and close the lids loosely for 20 minutes. After this time, the marinade is poured back and brought to a boil again, only at the end vinegar is poured in, stirred and the contents of the jars are poured again. The containers are rolled up and turned over, left wrapped for two days, after which they are transferred to cool storage conditions.

Canned cucumbers turn out very tasty and aromatic if you follow our recipes. Cook and crunch with pleasure!

Greetings, my curious readers! This summer we have already eaten plenty of fresh and even... The time has come for the housewives to take care of the preparations. Because summer flies by. And we need to hurry up and make pickled cucumbers for the winter. After all, not a single feast is complete without them. They are added to salads, pickle soup, and placed on sandwiches.

The main secret of delicious gherkins is in properly selected raw materials. For harvesting, I advise you to make your choice in favor of unripe, small greens. Of course, they must be free of flaws and other damage. If they are lethargic, then feel free to put them aside. These will be soft even after marinating.

I advise you to sort the fruits by size before harvesting. If they are large, then it is more convenient to use a 3-liter jar. Or maybe you decided to preserve tiny gherkins? Then take a container with a volume of up to one liter.

And further. The taste and aroma of pickled fruits also depends on the spices used. Therefore, dill umbrellas are traditionally added here. Want to keep your cucumbers crisp all winter? Then try rolling them with oak, currant or cherry leaves.

For beauty, you can place pieces of sweet pepper or carrot slices in jars.

And lovers of spicy food cannot imagine canned food without chili pepper. We found out that there are many options for fragrant spices. Therefore, there is an opportunity to experiment.

In general, there is nothing complicated here, although there are some subtleties and secrets. And I will tell you about them at the end of the article. Ready? Then go ahead!

Crispy pickled cucumbers for the winter without sterilization

This is one of the simplest options. I am sure that you will appreciate it. This method has one advantage. It consists in the fact that there are no overseas ingredients here. The whole set of herbs, spices and vegetables is classic. The main preservative is vinegar. Which will prevent cucumbers from spoiling throughout the winter. It also gives the dominant notes to the appetizer.

For this recipe, I advise you to use small fruits. They are the ones who can crunch deliciously. In addition, the “crumbs” are very compact. There are a lot of them that fit in a jar.

For two liter containers you should stock up on the following products:

• Gherkins – 1 kg
• Water – 2 liters
• Sugar – 2.5 tablespoons
• Salt – 1.5 tablespoons
• 9% table vinegar – 16 teaspoons
• Cloves – 2 pieces
• Currant and cherry leaves - 4 pieces of each type
• Garlic cloves – 3-4 pieces
• Allspice - 4 pcs.
• Dill umbrellas – a couple

How to cook:

1. Wash the cucumbers thoroughly and fill them with ice water. We also thoroughly wash the greens and peeled garlic cloves.

2. Place 2 leaves of black currant and cherry on the bottom of a sterilized jar. We also place dill umbrellas here. Place garlic in containers

4. Fill the jars with boiling water (1 liter) and leave for a third of an hour.

5. To make the marinade, pour the remaining liter of water into the pan. Add cloves, pepper, sugar and salt here.

For preservation, use regular coarse rock salt. Because iodized and sea water are not suitable!

6. Place the dishes on the stove over high heat and bring to a boil. Next, reduce the heat and cook the marinade for 2-3 minutes.

8. Drain the water that was used to warm the cucumbers. Then the marinade is poured into each jar. And add 8 teaspoons of vinegar.

Vinegar can be replaced with essence. It should be taken at the rate of 1 teaspoon per liter container.

9 Roll up the sterile lids and turn the jars over. To make sure that there are no leaks anywhere. Plus, the lids are additionally sterilized.

10. Cover with a fur coat for a day. We take the finished pickled cucumbers to the basement for the winter. The blanks are stored perfectly even for more than one year.

A simple recipe with vinegar for a 3-liter jar

This option is incredibly easy to prepare. Because when you try it, you will understand that it has no equal. The cucumbers are crispy, moderately salty and a little spicy. Incredibly tasty combination!

If you are preserving store-bought gherkins, I advise you to soak them in water for 3-4 hours.

The colder it is, the more crunchy the fruits will be.

If you are pickling vegetables just picked from the garden, you can skip this point.

For a 3-liter cylinder, take the following set of ingredients:

• Fruits – 1.5 kg
• Sugar – 4 tablespoons
• Salt – 2 tablespoons
• Horseradish – 1 large leaf
• Dill – 1 umbrella
• Table vinegar (9%) – 75 ml
• Garlic – 4 cloves
• Black peppercorns – 6-8 pieces
• Water - approximately 3 liters

How to marinate:

1. Place horseradish leaf, garlic and dill in a clean, sterilized container. It doesn't matter whether you chop the garlic cloves or throw in the whole garlic cloves. Add black peppercorns and add cucumbers.

2. Then pour boiling water over the fruits and leave for a quarter of an hour. After this time, drain the liquid. Then pour freshly boiled water into the jar again and leave for 15 minutes.

Thanks to this “double filling”, the workpiece will last without any problems until the next harvest. In this case, there is no need to sterilize: it will be preserved well anyway.

3. Drain the liquid into the pan. Season with salt and sugar. Stir well and bring the mixture to a boil. Pour the workpiece with this marinade.

4. We seal the jar, turn it upside down and wrap it up. Let it cool down gradually. And after a day you can take it to the closet or basement where you store the preserved food.

The most delicious gherkins without vinegar with citric acid

This option is good for those who suffer from gastrointestinal diseases. This preparation is prepared without adding vinegar. Which greatly irritates the mucous membrane. Instead, citric acid is used here. If desired, it can be replaced with lemon juice.

However, even with citric acid, preservation is less harmful to the body than with vinegar. And the sourness of such vegetables is softer.

By the way, this option involves adding a bay leaf. This addition will give the vegetables a pleasant spicy note.

But you need to be more careful with this spice. If you overdo it, you can ruin the dish.

Calculation of products for one 3-liter or three liter jars:

• Gherkins – 1.7 kg
• Garlic – 3 cloves
• Salt – 70 g
• Sweet pepper – 1 piece
• Bay leaf – 2-3 leaves
• Citric acid – 1 heaped teaspoon
• Black pepper – 6 peas
• Dill – 2 umbrellas

Recipe:

1. Wash the cucumbers thoroughly and cut off the “butts”. So that the fruits absorb a sufficient amount of liquid. Then immerse the vegetables in cold water and leave for 3-4 hours. After this soaking, be sure to rinse the gherkins again.

2. Place dill, bay leaf and black pepper at the bottom of well-washed and sterilized jars. Next, send half of the sweet pepper here. Pre-washed and cleared of seeds. Next, fill the container with greens very tightly. So that there is a minimum of free space left in it.

3. Place the remaining half of the pepper on top. And pour boiling water. Cover the container with a sterile metal lid. Leave for about 20 minutes. During this time, the vegetables with spices will warm up well. Pour the liquid into an enamel or stainless steel pan.

The jar is very hot, so I recommend wrapping the bottle in a towel or using a kitchen glove.

4. Add salt to the drained liquid. Stir until the crystals dissolve and place the marinade on the stove.

5. Meanwhile, cut the peeled garlic into thick slices and add them to the jar. Then we add citric acid here and fill it with brine and boiling water. In the photo you can see that the cucumbers are still quite green. But when they stand, they will also turn yellowish. This occurs from exposure to acid.

6. Then cover the container with a lid again. And we begin sterilization. From a technological point of view, this method is correctly called pasteurization.

7. Place the filled bottle in a pan of boiling water. Then reduce the heat and pasteurize for 17-20 minutes.

If you are canning in liter jars, reduce the time of this heat treatment to 10 minutes. For 2-liter containers it is 15 minutes.

We twist the finished preservation and insulate it. Leave it upside down until it cools completely in the room.

Video about how to pickle cucumbers for the winter in liter jars

Do you want to surprise everyone? Then this method is what you need. And we are talking about the Hungarian-style marinating option. Here is a step-by-step video recipe for this snack.

This preparation is distinguished by an appropriate combination of sweet and sour notes. And the pepper and mustard seeds present here add a slight spiciness. And even distant “shades” of piquancy. Indescribable yummy! In general, roll up and crunch with pleasure!

Gherkins with hot pepper according to a Bulgarian recipe

Although the canning method is simple, the preparation turns out to be very original. This recipe is reminiscent of Soviet spicy pickled cucumbers for the winter. Which used to be sold in stores. Produced by the Bulgarian company Globus. They are prepared without sterilization. Therefore, preparation will significantly save your time and energy.

The highlight of this option is that horseradish stalks are added during marinating. This ingredient gives cucumbers a spicy kick. The root also increases resistance to pathogenic microorganisms. So your gherkins will last until the new harvest.

For four liter jars take:

• Cucumbers – up to 2 kg
• Currant leaves – 8 pieces
• Cherry leaves – 16 pieces
• Horseradish – 8 petioles
• Garlic – 18 cloves
• Hot pepper – 1 fruit
• Dill – 4 umbrellas
• Water – 2 liters
• Rock salt – 4 tablespoons (no peas)
• Granulated sugar – 4 tablespoons
• Bay leaf – 4 leaves
• Allspice – 4-5 peas
• Mustard seeds – 1 dessert spoon
• Table vinegar 9% – 120 ml

Cooking features:

1. Wash the greens thoroughly, cut off their tails and fill with cool water. There is no need to use boiled one. You can get by with clean drinking water. So, fill it in and leave it for a couple of hours maximum. Afterwards we wash them well again.

2. Meanwhile, peel the garlic. And wash these slices and greens. We also wash the jars and sterilize them. The easiest way to do this is in the microwave. To do this, pour a little water into each container (well, approximately so that it covers the bottom by 3 cm). Then place the dishes in the microwave. Set the unit to 800 W. and turn it on for 2-3 minutes.

We send a currant leaf and 2 cherry leaves into each container. There's also a stalk of horseradish and a couple of garlic cloves. And they can be cut into thin slices.

3. Place the cucumbers tightly in the container. Just don't overdo it or they will crack. In general, they will lose their presentation. Yes, and they won’t crunch much after that.

4. Place the second part of the spices on top. If there are still empty spaces in the jars, they need to be filled. For example, you can take one large green vegetable, cut it into slices and put them in a container.

5. Wash the chili and cut it into 4 parts. There is no need to clean the seeds. Add a piece to each container.

Cut hot peppers with gloves. Then rinse the knife, board and gloves thoroughly. Warm running water and soap.

Don't forget to send a dill umbrella to each jar.

6. Let's move on to the marinade. To prepare it, pour water into a large saucepan. Add sugar, bay leaves, salt, allspice and mustard there. Place this mixture over high heat and bring to a boil. After boiling, reduce the heat and cook for 4-5 minutes.

7. While the brine is boiling, warm up the greens with spices. That is, pour boiling water into the jars. And cover with boiled lids for about 5 minutes. After this, pour out the water and fill the blanks again. Again stand for 6-8 minutes. And we drain again.

8. Pour vinegar evenly into jars and fill with boiling brine. Try to distribute the spices from the marinade equally. So that there are approximately the same number of them in each vessel.

Finally, you can roll up the preserves. Turn the sealed container upside down. And cover with a warm blanket. Leave in this position at room temperature for a day. Then we transfer the workpieces to the cellar. I recommend eating these cucumbers no sooner than after a couple of months. By then they will definitely arrive.

Assorted cucumbers and tomatoes for the winter just like in the store

This blank looks very impressive. Besides, it is delicious in its own way. It turns out really like in the store. In general, I couldn’t pass by this recipe and not pay attention to it.

The main secret of this preservation is to prepare the filling correctly. So that the cucumbers do not become soft and the tomatoes do not cook. This is not difficult to achieve. The main thing is to strictly adhere to the recommendations below.

For 2 one and a half liter jars we take:

• Cucumbers – up to 2 kg
• Bell pepper – 1 fruit
• Tomatoes – 700 g
• Dill - several sprigs
• Celery – 2 branches
• Garlic cloves – 4 pieces
• Black pepper – 8 pcs.
• Ground red pepper – 2 pinches
• Mustard seeds – 6 pinches
• Horseradish root – 2 small pieces measuring 1x1 cm
• Horseradish leaves – 2 pieces
• Water - approximately 1.5 liters
• Salt – 2 tablespoons
• Sugar – 2 tablespoons
• 9% table vinegar - 4 tablespoons

How to roll:

1. Wash the greens, cut off the “tails” with a knife and soak for several hours in ice water.

We wash the container as thoroughly as possible.

Do not use detergent for this as it will leave a thin film on the surface. Better take mustard powder or soda.

2. Then we sterilize the containers. Wash the tomatoes and carefully prick them with a toothpick. This is done so that in the future (when we fill them with brine) the fruits do not burst. Peel the sweet pepper, wash it and cut it in half.

3. Place dill, celery and chopped garlic into slices (2 cloves each) at the bottom of the container. Also distribute black pepper evenly. And add a pinch of hot pepper to the jar. We also add 3 pinches of mustard and a piece of horseradish to each container.

I advise you to place cucumbers in jars vertically and as tightly as possible.

4. Place half a bell pepper on top and add tomatoes. In addition, I recommend adding a horseradish leaf to these vegetables and spices.

5. Pour boiling water over the vegetables. We cover these jars with sterilized lids. And let it sit for a while. After about half an hour, pour the liquid into the pan. And put the vessel on maximum heat. Add sugar and salt to the water and bring to a boil.

6. Pour 2 tablespoons of vinegar into each jar and fill with boiling brine. Screw the lids on tightly and turn the dishes upside down. Wrap up warm. A day later, we take the assorted tomatoes for storage in a cool place.

Mustard pickling recipe

Some people like sweet pickled greens. But I’m sure there will be those who prefer the spicy preparation. If you are one of them, then you will like this recipe.

This option uses two special components. This is horseradish (leaves and rhizome) with mustard (seeds). So a “fire” in the mouth is guaranteed.

There is another secret ingredient here. This is tarragon. Believe me, this spice is simply a miracle. Its leaves contain special substances. Which prevent the growth of lactic acid bacteria. This spice improves the taste of pickled cucumbers. It also helps maintain the green color.

For two 3-liter jars you need to prepare:

• Gherkins – about 4 kilos
• Rock salt – 3 tablespoons
• Dill - several umbrellas
• Horseradish – 2 roots and 2 leaves
• Currant, cherry and oak leaves - 4 pieces each
• Garlic – 6 cloves
• Hot green pepper – 2 pieces
• Black pepper – 5 peas
• Mustard – 1 tablespoon
• Water - about 3 liters
• Sugar – 6 tablespoons
• Allspice – 5-6 peas
• Tarragon - a couple of sprigs
• Bay leaf – 4 leaves
• Table vinegar 9% – 300 ml

How to preserve:

1. Wash the prepared greens. And soak them in well or running ice water for a couple of hours.

2. We thoroughly wash and sterilize the jars. Large containers are best sterilized over boiling water. Next, place half of the spices on the bottom of the bowl. This is dill, tarragon, half a leaf and a root of horseradish. We wash the hot peppers and put one fruit in each container. In addition, add 2 chopped cloves of garlic.

After soaking, wash the cucumbers again and place them tightly in a jar on top of the greens. More fruits will fit if you first lay them out horizontally and then start stacking them vertically.

3. Place the rest of the spices on top. Pour boiling water over the vegetables. Close the containers with scalded lids and leave for about 10-12 minutes. Then we drain the water into the sink, replacing it with a new portion of boiling water. The second warm-up time is about 6-7 minutes.

4. Cook the spicy brine. Pour water into the pan. We enrich the liquid with salt and sugar, mustard seeds, bay leaves, pepper and vinegar. And we put this composition on the stove. After boiling, continue cooking for a couple more minutes and pour in the preparations.

5. Cover the dishes with metal lids and roll them up. Then we turn the containers over and insulate them. Some people skip this point, but I advise you to still wrap the canned food. Thanks to this, she continues to be sterilized. And the lids stick better to the neck of the jar.

Video on how to pickle cucumbers in tomato sauce

This is an amazing option for real gourmets. Cucumbers in tomato sauce have an original taste. And they look amazing. Oh, how crunchy they are: crunching on such a snack is a pleasure!

Preservation is very simple. All the subtleties and secrets are presented in this video.

Don't worry about adding so much sugar. In this recipe, the sweetness is appropriately complemented by the acidity of tomato paste and vinegar. So everything will work out for the best.

How to twist delicious cucumbers with red currants

The presence of aromatic berries in vegetable preparations fills them with a refined aroma. And most importantly, such conservation is very useful. It contains a lot of vitamins and other valuable substances. I'm not even talking about the appearance: believe me, everything looks very festive.

I know that some housewives add a little more vinegar to the gherkins with red currants. Whether to do this or not is up to you. But this recipe already has enough acid. Therefore, it does not involve the use of an additional acidifier.

For 2 jars (1.5 liters each) you will need the following products:

• Medium Zelentsy – 2 kilos
• Berries – 2 cups
• Water – 2 liters
• Rock salt – 50 g
• Granulated sugar – 100 g
• Garlic – 4 cloves
• Dill – 2 umbrellas
• Black currant leaves – 4 pieces
• Black pepper – 8 peas

How to pickle cucumbers with red currants:

1. Cut off the “butts” of the washed greens. Thanks to this, they will be better saturated with liquid with aromas and will be cleaner. Next, immerse them in very cold water for 4-5 hours.

2. Place a couple of currant leaves into clean, prepared jars. In addition, we send 2 garlic cloves, 4 peppercorns and a dill umbrella into each container.

3. Wash the berries thoroughly. We remove all damaged and rotten ones. It is not necessary to remove the branches. So, in clusters, currants will look even better.

4. Place a layer of cucumbers vertically. Next, fill the voids with berries. This is followed by another row of greens (this time we place them horizontally).

5. Add currants on top again. Remember: there should be no voids!

6. Cook the brine. Pour water into a saucepan and add salt and sugar. Mix all this thoroughly. To speed up the process of crystal dissolution. Bring the marinade to a boil and pour it into jars.

7. We proceed to pasteurization of the workpiece. This procedure looks like this: Place a cloth napkin in the bottom of a large saucepan. Place on fire and pour water into the container. When the liquid is heated, lower the container with cucumbers and berries into it.

8. The jars should not touch each other, otherwise they will burst. The optimal distance between them is a couple of centimeters. Once the water boils, continue the pasteurization process for about 4-5 minutes.

Why do jars of pickled cucumbers explode?

Alas, sometimes pickled cucumbers for the winter bring unpleasant surprises. For example, the fill becomes cloudy. Or even the lid will swell or explode. This is a bombing. The spectacle, of course, is unpleasant.

First of all, I want to highlight several reasons why this happens. Knowing the provoking factors, you will pay more attention to these moments. This means preventing negative consequences from occurring. Why do cucumbers in jars become cloudy?

This may happen for the following reasons:

• Tara. It is possible that jars with chips or cracks were used. In addition, the dishes may not be washed well. Or household chemicals were used to wash it, which are difficult to rinse.
• Preparing cucumbers. The soaking process cannot be ignored. The water will force the air out of the vegetables. And this will reduce the likelihood of further softening of the fruit and clouding of the brine.
• Lack of acid (vinegar, essence, etc.). It is important to strictly follow the recommendations given in the recipe. Otherwise, lactic acid will begin to actively operate in the workpiece. This is what will provoke fermentation.
• Greenery. If it is poorly washed, bacteria begin to multiply intensively. To prevent this from happening, it is advisable to soak it in clean, cool water.
• Storage conditions - ideally, preservation should be kept in a cold room. The optimal temperature is 5 degrees. If the preserved food is in a warm pantry, the chances of bombing increase.

Now you know, my friends, how to pickle gherkins. I think that among the options presented in the article you will certainly find the most delicious ones. And your family will love them. So roll up with pleasure!

Who doesn't love pickled cucumbers? How about crunching a cucumber with fried potatoes? There are probably few such people. Even our dog eats pickled cucumbers.

Pickled cucumbers can be used as an independent snack, added to salads, pizzas, sandwiches, they are the basis of soups. I haven’t seen families who don’t have a jar of cucumbers in their bins, who don’t dare to can them themselves - they buy them in supermarkets, but that’s not it.

Honestly, I didn’t roll these cans, but I actively participated in the process. My mother cooked this, and as we all know, mom’s food is the most delicious. Mom grew the cucumbers herself, in her country garden. She also gave advice, it is better to pickle small, smooth and dense cucumbers, and those that did not come out a little are better to pickle or eat. You cannot use “cotton” and empty cucumbers for pickling.

I can say with confidence that if you have a couple of jars of pickled cucumbers in the pantry, your soul will be calm, even with the invasion of unplanned guests, you can always organize quick snacks.

Ingredients for preparing pickled cucumbers for the winter in a 3-liter jar:

Cucumbers – 2 kg;

Salt – 90 g (3 heaped tablespoons);

Sugar – 50 g (2 heaped tablespoons);

Garlic – 4-5 cloves;

Horseradish root – 1 small;

Black currant leaf – 4-5 pcs.;

Cherry leaf – 4-5 pcs.,

Dill umbrella – 3-5 pcs.;

Peppercorns – 8-10 pcs.;

Bay leaf – 2-3 pcs.;

Hot pepper – 1/3 small (optional);

Vinegar 9% - 100 g (can be replaced with 1 teaspoon of citric acid).

Process for preparing pickled cucumbers:

Bon appetit!

Calorie content of pickled cucumbers 100 g - 16 Kcal

1. On the Pacific islands, locals wrap cucumbers in banana leaves and bury them in the ground for longer storage. Here, cucumbers are a delicacy, and the financial status is calculated by their reserves.
2. There are countries where cucumber is a fruit and is eaten with sweets.
3. A favorite treat for children living in the Mississippi Delta is cucumbers soaked in a local sweet drink.

The harvesting season can be called open. It's time to collect fresh cucumbers and pickle them for the winter, so that on New Year's winter evening you can crunch your finished creations.

Today I will share with you several options for preparations, which result in very tasty cucumbers that will make you lick your fingers. Yes, yes... 😉 First, let's figure it out, how to choose the right cucumbers for pickling so that in the end they turn out crispy and tasty, and not soft and sour, etc.

First, always take those with black pimples, not green, not smooth, but black pimples. Second, be sure to try it; you want the cucumbers to be sweet, not bitter. Third, try it, if they are crunchy and meet other criteria, then these are the ones we need!

All you have to do is choose the recipe you like and prepare it step by step in your kitchen. I promise it will be very tasty!

I can say with confidence that this is a proven recipe. As a result, you get moderately sweet, moderately sour and salty crispy cucumbers. I think it's definitely worth a try.

Ingredients:

for 1 liter jar:

• cucumbers;
• horseradish petiole - 1-2 pcs. (or horseradish leaves);
• black currant leaves - 1-3 pcs. (can be replaced with oak leaves);
• cherry leaves - 2-3 pcs.;
• 1 dill umbrella;
• 1-2 cloves of garlic;
• 2-3 peas of allspice;
• 2-3 black peppercorns;
• salt - 2 tsp;
• sugar - 3 tsp;
• vinegar 9% - 50 ml;

Preparation:

1. Cucumbers need to be washed and soaked in cold water for 2 hours.

2. Sterilize the jars. To do this, wash them with detergent and then rinse thoroughly under water. Place the wet jars in a cold oven, set the temperature to 120-130 °C and thus sterilize for 10-15 minutes until completely dry.

3. Once the previous two steps are completed, place the spices in the bottom of each jar. To begin, add horseradish stalks, currant leaves, cherry leaves, a couple of dill umbrellas, 1-2 cloves of garlic (either whole or cut in half), allspice and black peppercorns.

4. Cut off the tails of the cucumbers and fill the jars. Small cucumbers work very well for a liter jar. But big ones are also possible. To do this, place part of it in a jar, and cut the rest into slices and also fill it.

5. Place the jar lids in a deep bowl, pour boiling water over them and leave for 5-7 minutes.

6. Take a large pan for sterilization. Place either a plate or a rag at the bottom to prevent the jars from bursting during the sterilization process. Place them in a saucepan, and meanwhile pour 2 tsp into each. coarse salt, 3 tsp. sugar and 50 ml of 9% vinegar.

7. Cover the jars with lids and slowly pour hot boiled water into the pan. Place it on the fire and sterilize the jars after boiling for 20 minutes.

8. After aging, remove the finished sterilized jars. And put the following ones in the pan instead, gradually gently immersing them in water so that nothing bursts.

9. Immediately fill the jars that you pulled out with boiling water to the very top. Close the lids tightly, turn over and let stand for 20-30 minutes. After which you can put it in a cellar or other dark, cool room.

We just have to wait until the winter evenings to enjoy the crispy cucumbers properly. If you try this recipe, be sure to share the result.

Pickled crispy cucumbers without vinegar

You can try marinating this way. You can taste it in 2-3 weeks, or in winter (cucumbers are ideally stored). And due to citric acid, the taste will be just perfect. Try this option, I think many will like it.

Ingredients:

• cucumbers;
• currant leaves;
• cherry leaves;
• horseradish leaves;
• dill (old or young umbrellas);
• a pod of hot chili pepper;
• peppercorns - 5-10 pcs.;
• 5-6 cloves of garlic (if you don’t like it, you can use less);

Preparation:

1. Soak the cucumbers, preferably overnight, so that they end up firm and crispy.

Minimum for 5 hours. More is better.

2. Since we will not sterilize the cucumbers in this recipe, first of all, we will sterilize only the jars, which we will place in the oven for 15 minutes, after washing them well.

3. In an already sterilized jar, put 5-6 maybe 10 peppercorns; 5-6 cloves of garlic (if you don’t like it, add less); small pieces of horseradish leaves; an umbrella of young (or old) dill; hot chili pepper, cut lengthwise (to ensure it is not too hot, remove the seeds).

4. Trim the cucumbers from the front and back and carefully place them vertically in a liter jar, so that there is as little space between them as possible.

5. Then place horseradish leaves on top of them, a few branches of dill, a cherry leaf, and a currant leaf (red or black).

6. Place small cucumbers horizontally on top of the greens.

7. Pour boiling water, cover with a lid and wait 10 minutes. Then pour this water into the pan. And pour (new) boiling water into the jar again and wait 15 minutes.

8. While the cucumbers stand for 15 minutes, you can make the marinade. In a saucepan of water (0.5 l) (where the first boiling water was poured), add 1/2 tsp. citric acid, mix well and then add 2 tbsp. l. with a heap of sugar, 1 tbsp. without a mountain of salt. Place on the fire, stir well and bring to a boil.

9. Then pour it into the jar and immediately roll it up. If some of the water leaks out, that’s good, don’t worry. Turn it over onto the lid, wrap it in a towel for a while, and then place it in a dark room.

Recipe for pickled cucumbers with vinegar for a 3 liter jar

Ingredients:

• cucumbers;
• dill umbrellas;
• black currant leaves;
• pepper: black peas and allspice;
• vinegar 70%;
• sugar;
• salt;

Marinated crispy cucumbers with citric acid

The best, simplest and my favorite recipe. I left the sweet stuff for later, as they say 😉 Be sure to try this recipe, it turns out very, very tasty.

Ingredients:

For 1 liter jar:

• cucumbers;
• 2 cloves of garlic;
• dill;
• cherry leaves - 2 pcs.;
• currant leaf - 1 pc.;
• bay leaf - 1 pc.;
• pepper: black peas (6 pcs) and allspice (2 pcs);
• sugar - 8 tbsp. (with a slide);
• citric acid - 1 tsp. (with a slide);
• salt - 2 tbsp. (without slide);

Preparation:

1. Place dill, cherry leaves, currant leaf, 2 cloves of garlic, bay leaf, allspice and black peppercorns, and, if desired, a small piece of hot pepper into jars.

2. Fill the jars with cucumbers that have previously stood in cold water for at least 2 hours.

It is important to wait this time if you want the cucumbers to turn out crispy.

3. Fill the jars with boiling water to the top. Cover with lids, let sit in boiling water for 2-3 minutes and leave for 15 minutes.

4. Drain the water from the jars into a saucepan. And boil it.

5. Pour the water from the pan into the jars. Leave again for 15 minutes.

6. Drain the water from the jars back into the pan.

7. We will make 1 liter of marinade. Add 2 tablespoons (without slides) of salt, 8 tbsp. sugar, citric acid 1 tsp. (with a slide). Set it to boil.

8. Fill jars to the brim. Close the lid and roll up. Turn it over and then store it in a cellar, pantry, or simply in a cool, dark room.

Well, that's all, friends! If you liked at least one recipe, then share the article with your friends, click on the social buttons below. I will be very grateful. And also don’t forget to leave your comments below, I’ll read them with pleasure and answer everyone. See you in the new article!