Preserving cucumbers for the winter is a mandatory and very special attribute of any summer. Families who are passionate about canning usually roll up quite a lot of cucumbers, and this is justified. In winter, these canned cucumbers are good with any side dish (especially potatoes), and throughout the year, Olivier salad, vinaigrette and other winter salads are prepared from canned cucumbers. Even sauerkraut tastes better if you add a pickled cucumber to it when serving.

Sweet pickled cucumbers are a special treat. Everyone knows their taste. These are the pickled cucumbers that are sold in our stores. The marinade for such pickled cucumbers has a very balanced taste, in which sweetness and moderate spiciness prevail. These sweet pickled cucumbers are good with meat and with side dishes that have a neutral taste.

If you have never canned cucumbers before, you should definitely know that this is an activity in the “easy as pie” category. Everything here is simple and clear, no complications, no exotic components. Along with cucumbers, salt, sugar and vinegar, the ingredients also include horseradish leaves, currant leaves and dill umbrellas. The presence of these ingredients in jars allows the cucumbers to be saturated with their aromas and tastes and acquire a piquant quality. I still recommend using these ingredients, although they are optional. If you still don’t have the opportunity to get horseradish leaves, currant leaves (you can also use cherry leaves) and dill umbrellas, then all this can be replaced with pieces of fresh carrots, onions, bay leaves, and fresh dill.

Cooking time: 30 minutes

Number of servings – 2 l

Ingredients:

• 1 kg cucumbers (not large)
• 2 tbsp. l. salt
• 5 tbsp. l. Sahara
• 2 tbsp. l. vinegar 9%
• black peppercorns – 4 pcs.
• garlic cloves – 4 pcs.
• horseradish leaves – 2 pcs.
• currant leaves – 6 pcs.
• dill umbrellas – 2 pcs.

Delicious pickled cucumbers, recipe step by step with photos

So, I have exactly 1 kg of small fresh cucumbers. They should be thoroughly washed to remove sand and soil.

We wash two liter jars with soda and sterilize them in any way convenient for you. Typically, jars are sterilized by steaming over a pan of boiling water and a special lid with a jar attachment. The time of such sterilization for one jar is 5 minutes. You can also sterilize the jars in an oven preheated to 100 degrees for 10 minutes, in the microwave (we put some water in the jars and put them in the microwave for 5 minutes, maximum power). Boil the lids in water for 5 minutes.

The banks are ready. Now wash the horseradish leaves, currant leaves, and dill umbrellas. Peel 4 cloves of garlic. Also wash 4 black peppercorns. Divide these ingredients equally into two jars.

Pack the leaves and spices tightly.

Now it's the turn of the cucumbers. Place the first layer of cucumbers in the jar vertically, pressing them tightly against each other. The easiest way to do this is to put a liter jar on its side and start filling it with cucumbers. After the first layer of cucumbers is tightly packed into the jar, add the second layer, already horizontal. The top layer should reach the neck of the barge.

Boil water in a kettle and pour boiling water over the cucumbers, filling the jars to the top. Cover the jars with sterile lids and leave for 10 minutes.

Then drain the water from the jars into the pan. This is the basis of the future marinade. The easiest way to drain the water is to use a special lid with holes.

Add another half glass of boiled water to the pan with the drained water and bring the future marinade to a boil. Then add 2 tablespoons of salt (without a slide), 5 tablespoons of sugar (without a slide) and 2 tablespoons of vinegar 9% to the water. Dissolve salt and sugar in water, wait for the marinade to actively boil and pour it into jars with cucumbers. Immediately roll up the jars with sterile lids and turn them upside down. Wrap the jars in a blanket or towel and leave them like that until they cool completely.

Pickled cucumbers for the winter in liter jars can be called the most popular product for canning. They gained their fame thanks to their excellent taste. Many canned vegetables for the winter and cucumbers are on the list of priority preparations, such as or.
We have collected especially for our readers the best recipes on how to pickle cucumbers so that they are crispy.

This recipe uses vinegar to preserve the product; it has excellent qualities that allow the product to be stored for a long time. Having prepared such a preparation for the winter, you don’t have to worry about its taste and quality. Vinegar kills all germs and bacteria on the ingredients, preventing them from multiplying and spoiling the product.
The taste of cucumbers prepared according to this recipe can be called classic; they do not have any foreign smell or taste. The sweet and sour vegetable will become a favorite appetizer for all main courses. There is nothing complicated or special in the preparation, which is also important.

Ingredients:

• Fresh cucumber – 600-700 g;
• Peppercorns – 5 pcs.;
• Laurel – 2 pcs.;
• Garlic – 2 cloves;
• Onions – 1-2 pcs.;
• Vinegar 6% - 3 tbsp. spoons;
• Parsley, dill, cloves;
• Water – 1 – 1.5 liters;
• Granulated sugar – 4 tbsp. spoons;
• Salt - 2 tbsp. spoons.

The most delicious pickled cucumbers for the winter recipes:

1. Prepare and wash the cucumbers thoroughly and cut off their ends. For preservation, it is better to choose small cucumbers; they will turn out crispy and hard.
2. Prepare jars with a capacity of 3 liters. Canning almost always requires sterility. The jars must be sterilized first. Thoroughly washed jars should be held briefly over steam and then heated in the oven, neck down. The lids should also be washed well.
3. Prepare all vegetables and spices. Peel the peel and rinse along with the herbs and seasonings.
4. First of all, onions, garlic, herbs, and spices are placed in the jar. Then you need to carefully distribute the cucumbers. It is more convenient to place the cucumbers while standing, then more of them will fit in the jar.
5. After all the vegetables and seasonings have been placed, pour in clean, undiluted vinegar.
6. Pour water into a container and add sugar and salt. Stir the brine until the ingredients are completely dissolved and boil for 1 minute. It is better to boil this liquid longer, about 15 minutes.
7. Pour more boiling brine over the cucumbers.
8. Place lids on the neck of the jars. Pour hot water into a basin and lower the jars into it. Turn on the stove and keep the basin with jars on it for 9-10 minutes.
9. Then turn off the gas and remove the cans one by one and seal them hermetically with a special machine. After everything is preserved, turn the hot jars upside down, wrap them up and leave them in this position until they cool completely.

This is not to say that an activity such as canning is very simple, but the result will please the whole family. This cucumber recipe will allow you to fully enjoy the pickled product.

Crispy pickled cucumbers for the winter without sterilization

Is it possible to simplify such a troublesome task as canning cucumbers? Of course you can. Today there are many recipes that allow you to get delicious pickled cucumbers without unnecessary hassle.

Ingredients:

• Cucumbers – 1 - 1.5 kg;
• Garlic – 4-5 cloves;
• Leaf horseradish – 1 pc.;
• Dill – 2 umbrellas with seeds;
• Black pepper peas – 8-9 pcs.;
• Hot red pepper – 1/2 small pod;
• Vinegar essence – 1 tsp. spoon;
• Salt – 70g;
• Granulated sugar – 100g.

Crispy pickled cucumbers for the winter in jars:

1. Select fruits of small and medium size, regular shape, and first leave them in cold water for a couple of hours. Wash each cucumber thoroughly.
2. Peel the garlic and rinse it, do the same with seasonings and herbs.
3. Sterilize 3 liter jars. Wash the lids.
4. Place the cucumbers in a colander and pour boiling water over them well. Immediately after this you need to put the cucumbers in a jar. As you lay, sprinkle with spices, add sugar and salt.
5. Pour boiling water into a jar of cucumbers and keep the cucumbers in the pot until the bulk ingredients are completely dissolved in the container.
6. Next, you need to drain the liquid from the jar of cucumbers and re-boil it, adding bulk ingredients. While boiling, pour the brine into the cucumbers again, then add vinegar.
7. Then immediately cover the jars with lids and quickly preserve.
8. Place the jar on the lid and wrap it well. Once completely cooled, you can turn the cucumbers over.

The taste of these cucumbers will please everyone. Adding horseradish leaves will give this product a pleasant smell and crunchiness. Many people prefer to put additional spices in pickled cucumbers, which will not spoil the taste at all. Cloves, tarragon, parsley and other seasonings can be added to the cucumber pickling recipe. The main thing is that the smell and taste of these spices appeal to all family members.

Pickled cucumbers recipe for the winter crispy sweet

Among the large number of recipes for pickling cucumbers, you can choose this one. Using aspirin in the preparation method for this recipe will allow you to store jars of cucumbers in a warm room. Not every home has a cellar or other cold room. Pickled cucumbers using aspirin will allow you not to worry about the quality of the product for a long time.

Ingredients:

• Cucumbers – 1.5 kg;
• Granulated sugar - 2 tbsp. spoons;
• Salt - 3 tbsp. spoons;
• Laurel leaf – 3 pcs.;
• Black peppercorns – 8-9 pcs.;
• Aspirin – 3 tablets;
• Leaf horseradish – 2 pcs.

Recipes for pickling cucumbers in jars for the winter:

1. Sort through all the fruits, even and small ones, pour cold water for 5 hours, after this time, take them out and cut off the ends on both sides.
2. Sterilize the jars and put all the seasonings and herbs in them, leaving one umbrella of dill.
3. Place cucumbers in jars while standing. Add 1 remaining dill sprig on top.
4. Pour boiling water into the filled container. Do not touch the jars of cucumbers for 8 minutes to completely sterilize the product.
5. Drain the liquid and boil it again. Pour over the cucumbers again and leave for 8 minutes.
6. Drain the jar and boil it again, adding all the remaining ingredients. After all the bulk components of the marinade are completely dissolved, pour it into a jar with cucumbers.
7. Preserve the jars.
8. Place the prepared containers with cucumbers in a bowl of hot water and turn on the stove. Keep the jars in water for 10 minutes.
9. Turn the jars upside down on the lid and wrap them well with a warm blanket. Do not touch them until they have cooled completely.

The taste of cucumbers prepared using aspirin is no worse than others. Many people worry that adding pills can be dangerous, but this is completely untrue. Aspirin will not cause any harm if you use the product in moderation.

How to pickle cucumbers in jars for the winter

Of all the ways to preserve cucumbers, this one can be called the best. Citric acid used in the preparation of this product is considered the least safe. Children love pickled cucumbers, and I want to find the best canning recipe for them. Cucumbers with citric acid can be given to children without fear, which cannot be said about vinegar and aspirin.

Ingredients:

• Cucumbers – 1.5 kg;
• Garlic – 3 cloves;
• Leaf horseradish – 2 pcs.;
• Laurel – 2 pcs.;
• Dill – 2 umbrellas;
• Salt - 2 tbsp. spoons;
• Granulated sugar – 5 tbsp. spoon;
• Citric acid – 1.5 teaspoons.

Crispy pickling cucumbers for the winter recipes:

1. Place the cucumbers in a large bowl and cover with cold water for 5-6 hours. Then wash them with a brush and cut off the ends on both sides.
2. Place all the greens on the bottom of a 3-liter container, and add cucumbers.
3. Bring water to a boil and pour it over the cucumbers, do not touch them for 8-9 minutes. Next, you need to drain the water from the jar; it will no longer be needed. Bring new water to a boil and pour it over the cucumbers. Leave the jar for 8-9 minutes
4. Drain the liquid from the jar into the prepared container and return to the heat until it boils completely. Add all the remaining ingredients to it. Boil the resulting brine well.
5. Pour hot brine into cucumbers and preserve them.
6. Turn the jars upside down and wrap them in a warm blanket. Until the jars have cooled completely, do not turn them over or open them. You can include green leaves of various plants in the recipe for any pickling.

The taste of these cucumbers is sweet and sour. It is impossible to distinguish in what brine they were prepared, vinegar, aspirin or citric acid, by appearance and taste. There are no contraindications for eating such cucumbers. In addition, such pickled cucumbers can also be kept warm without worrying about them becoming cloudy and spoiling.

Pickled crispy cucumbers recipe is the most delicious

Those who have absolutely no time can use this recipe for canning cucumbers. The taste of this product is sharp and sweet and will be enjoyed by family and guests. These cucumbers are ideal for a snack and will fly away instantly.

Ingredients for 1 liter:

• Cucumbers – 0.5-0.6 kg;
• Granulated sugar - 0.5 cups;
• Water – 1 liter;
• Vinegar 9% - 0.5 cups;
• Salt – 1 tbsp. spoon;
• Laurel – 1 pc.;
• Horseradish - Half a leaf;
• Black peppercorns – 4-5 pcs.;
• Garlic – 2 cloves;
• Dill umbrella – 1 pc.

Pickling cucumbers in liter jars

1. Wash the prepared 1 liter jars thoroughly, using soda. Pre-sterilization of the container before preservation is not required.
2. Wash the cucumbers and trim the ends.
3. Place a pan on the stove and pour water into it, measuring in liters. When the water boils, put the cucumbers in it and boil them a little.
4. Place all spices in empty jars. Chop the garlic and add to the spices.
5. When the cucumbers have changed color, you need to put them in jars. It is impossible to catch them from the pan with your hands; you need to take a fork.
6. Add the bulk ingredients to the remaining water from the cucumbers and boil the resulting brine.
7. Pour vinegar into jars of cucumbers and fill them completely with brine.
8. Preserve the workpiece and place it on the lid. Wrap all jars in a warm blanket and leave until completely cool.

In order for cucumbers to turn out tasty and to be stored for a long time, it is not necessary to look for the perfect recipe. Compliance with all sterility conditions and technically correct actions will ensure excellent results.
Now it is possible to use screw-on lids for preservation, then the pickling process becomes much easier, because you don’t need to roll up the lids with special machines for a long time.
It is important to remember that when choosing fruits for canning, it is better to choose small cucumbers, about 10-12 cm, they will be the crispiest and most delicious. Bon appetit!

The harvesting season is coming to an end. I have already made it according to my recipe from last year, and many more goodies for the winter. I have them in a variety of different versions. There were still a few jars left on the twist (I love them very much), and I decided to fill them with sweet pickled cucumbers for the winter.

The peculiarity of the marinade for these cucumbers is that there is more sugar than salt. The cucumbers turn out to be piquant and have a slightly unusual taste.

To prepare sweet pickled cucumbers for the winter, we will need the following ingredients: cucumbers, horseradish root or horseradish leaf, peppercorns, allspice, hot pepper, bay leaf, cloves, garlic, carrots, dill. For the marinade - vinegar, salt and sugar.

I bought the cucumbers at the market, so I don’t know when they were picked. In order to restore their freshness, I soak them for two hours in cold water. If the cucumbers are fresh from the garden, then you don’t have to do this.

While the cucumbers are soaking in water, you can prepare the marinade. Add sugar, salt and vinegar to the water. Place the pan with the marinade on a gas or electric stove. We need to boil the marinade.

We will peel the carrots, cut them into circles or something else, and also cut the horseradish root into circles. For a liter jar, 2-3 mugs are enough for us.

While the marinade is heating up on the stove, let's prepare the jars. Before cooking, I wash the jars clean and sterilize them over steam. At the bottom we put peppercorns and allspice, horseradish rings, cloves, bay leaves, and garlic.

Let's fill the jars with cucumbers. A liter jar can hold 600-700 g of cucumbers, and a three-liter jar can hold about two kilograms.

We will place carrots in the free space between the cucumbers - this way we use the space of the jar more economically. Place umbrellas or sprigs of dry dill on top.

During this time, our marinade has already reached a boil. Let's pour it into jars.

Now we need to sterilize our cucumbers in a water bath. Cover the jars with pre-boiled lids, place them in warm water in a saucepan on a stand and keep them at a low simmer until the cucumbers turn an olive color. It will take literally a few minutes.

Well, almost everything is ready. All we have to do is seal our jars and keep them upside down for several hours.

Bon appetit! I hope that you will like the recipe for sweet pickled cucumbers for the winter.

Sweet cucumbers for the winter They turn out very tasty and aromatic. Those who don’t like spicy preparations will especially like their taste.

Sweet cucumbers for the winter: recipes

Recipe No. 1.

Required Products:

Bay leaf, allspice – 4 pcs.
- cucumbers
- horseradish leaves - a couple of pieces
- dill umbrellas – 2 pcs.
- peppercorns – 2 pieces
- garlic cloves – 3 pcs.

For the marinade:

Citric acid – teaspoon
- granulated sugar – 158 g
- salt – 45 g

How to cook:

Rinse the containers thoroughly and place all the spices on the bottom. If the horseradish leaves you come across are very large, then you will only need one leaf for each jar. Arrange dill umbrellas according to size. Also chop the dill stems and place them on the bottom. Fill the containers with cucumbers. Boil water, pour into containers, leave for 20 minutes, cover with sealing lids. Drain the liquid and measure the quantity. Calculate the appropriate amount of lemon, sugar and salt. Add salt and sugar to the water. At the very end, add lemon. Boil the lids. Add the filling to the vegetables, immediately seal with lids, unwrap, and leave to cool. There is no need to cover the jars with a blanket.

Sweet pickled cucumbers for the winter

Rinse the cucumbers and soak for three hours. During this time, it is necessary to change the water several times. Place the greens in a container: a horseradish leaf, 10 black peppercorns, dill umbrellas, 5 currant leaves, 4 garlic cloves, tarragon, a piece of cinnamon. Place the cucumber fruits vertically. Pour in hot brine for 3 minutes. Drain the brine again, boil again, add for a minute, drain again, boil again, pour in one last time, add 1 tsp directly into the jar. essences, as well as 1 tbsp. l. vinegar.

Sweet pickled cucumbers for the winter.

At the bottom of three-liter containers, place a carrot, cut into 3 parts, a couple of small onions, several garlic cloves, currant and cherry leaves, a dill umbrella, peppercorns, horseradish. Lay out the clean fruits and pour boiling water over them for 15 minutes. Drain the water, add 5 teaspoons of salt, 11 teaspoons of sugar, 100 ml of acetic acid, boil, pour into a jar, seal, wrap in a blanket.

Don't deny yourself the pleasure of trying these too.

Sweet cucumbers for the winter in jars.

Required Products:

Tomato juice – 1.5 liters
- vinegar - teaspoon
- sugar, salt - a couple of tablespoons each
- cucumbers

Preparation:

Pour boiling water over the fruits, leave for 40 minutes, drain the liquid. Boil the juice with added sugar, pour it into a jar, add acetic acid, roll it up, wrap it up.

Sweet crispy cucumbers for the winter.

Prepare three-liter containers, place clean dill, cherry and currant leaves, and garlic, disassembled into cloves, on the bottom of each of them. Add prepared cucumbers. Place carrots cut into several pieces between the fruits. Pour boiling water over it for 20 minutes. Drain the water into the pan, add 2 tbsp. l. salt, 6 tbsp. spoons of sugar, 5 cloves. Boil, pour over vegetables a second time. Pour acetic acid into each container and screw on the sealing caps.

Prepare cucumbers and onions for the winter.

Sweet and sour cucumbers for the winter.

Required Products:

Water – 2 l
- cucumbers
- sugar – 9 tbsp. l.
- rock salt – 3 tbsp. l.
- allspice, bay leaf – 5 pcs.
- acetic acid – 2 tbsp. l.

Dill umbrellas – 3 pcs.
- bay leaf – 5 pcs.
- leaves of oak, currant and cherry

Cooking steps:

Soak the fruits for a couple of hours in cold water, wash thoroughly, cut off the ends. It is advisable to take fruits of medium size up to 12 cm. Wash the container thoroughly and sterilize it in a preheated oven (temperature for sterilization - 130 degrees). Processing time – 5 minutes. Sterilize iron caps in boiling water for three minutes. Lids cannot be sterilized in the oven, as the sealing gum will melt.

Make the marinade filling: pour water into a saucepan, add sugar, salt, allspice, bay leaf. Boil for three minutes, remove from heat, cool for 10 minutes. Pour in acetic acid. Place dill umbrellas, oak, currant and cherry leaves on the bottom of the jars. Lay out the vegetables as tightly as possible, pour in the filling up to the very neck, and cover with iron lids. Place the rolls in a large saucepan with water heated to a temperature of 65 degrees. Pasteurize the rolls.

Try the recipe described.

Recipe with cinnamon.

Rinse 600 g of small identical cucumbers thoroughly, blanch in boiling water for 3 minutes, cool immediately, and transfer to cold water. Mix water, ground cinnamon, 3 black peppercorns, 320 g sugar, 3 cloves. Place on the fire, reduce heat, cook for 10 minutes. Place the fruits in sterile jars, pour in 65 g of vinegar, and add brine. Cover with seaming lids and sterilize. Eat and enjoy this excellent preparation!

All snack options are very tasty. Try several recipes at once so that you can choose the one that suits the taste of each member of your family.

In the summer we are pleased with a fragrant salad of fresh cucumbers with onions, and for the winter we prepare a variety of pickles from this vegetable that we all love. Crispy sweet cucumbers for the winter will pleasantly surprise and delight us both in a salad and as a snack; they taste exactly like fresh ones, just picked from the garden.

This recipe will not require you much time to prepare, and it is not at all expensive, and pickled sweet cucumbers for the winter always turn out well and are stored well until spring.

For harvesting, choose cucumbers that are bright green, small, and without brown spots or rot. Soak purchased cucumbers in very cold water for several hours.

Be sure to let the water sit for several hours before using it for preservation. Since this recipe involves canning without sterilization, handle the jars carefully and sterilize them in any way familiar to you.

If you don't have horseradish leaves, you can use the root, peel it well and cut it into small pieces. Some housewives add oak leaves for strength and elasticity of the finished cucumbers.

Add whole cloves of garlic; it will also turn out very tasty in this marinade. Sometimes experienced housewives fill the free space in jars with pieces of carrots. Pickled garlic and carrots will be a pleasant bonus to the crispy cucumbers.

Taste Info Cucumbers for the winter

Ingredients for two liter jars:

• cucumbers (how many will fit in the jar);
• horseradish (leaf) 1 pc.;
• cherry and currant leaves 4 pcs.;
• dill (umbrellas) 2 pcs.;
• black peppercorns 8 pcs.;
• allspice peas 8 pcs.;
• cloves 4 pcs.;
• garlic 4 cloves;
• bay leaf 4 pcs.
• onion 1 pc.;
• sweet and hot pepper to taste;
• water 1 liter;
• sugar 150 g;
• salt 40 g;
• vinegar 6 tbsp. l.

How to prepare crispy and sweet pickled cucumbers for the winter

Cucumbers must be rinsed well with cold water. If the cucumbers were picked on the day of harvesting, then you should not soak them for a long time (30 minutes is enough). If you harvested cucumbers yesterday, then soak them for a few hours, this will keep them crispy. Keep the bowl with cucumbers in a cool place, change the water so that it does not heat up. Cut off the ends of washed or soaked cucumbers.

Rinse liter jars with soda, sterilize with steam or in the oven at 50 degrees for about 20 minutes. Rinse the greens. Place two cherry and currant leaves in each jar, and your pickled cucumbers will turn out fragrant. You can also use sprigs of tarragon, parsley, and mint for pickled cucumbers.

Always add a horseradish leaf to the jar when pickling cucumbers, then they will turn out crispy. Cut one large leaf in half and place in jars. Add an umbrella of dill, as well as allspice, black pepper and cloves.

Cut one onion into two parts and add to the jars, throw in cloves of garlic, pieces of hot and sweet pepper to taste.

Place cucumbers in jars as tightly as possible.

Boil water in a kettle and pour boiling water over the cucumbers, cover with clean lids. Leave for 10 minutes to warm up the cucumbers in the jars. Then pour the water from the cans into the pan and boil again, then repeat the pouring a second time.

Pour the aromatic water from the jars into a saucepan, add sugar and salt. When the marinade boils, boil for 2-3 minutes.

Pour vinegar into the boiling marinade and remove from heat.

Pour the hot marinade over the cucumbers and roll up the lids. Place the finished canned food upside down and leave until completely cool. There is no need to wrap yourself in a blanket. After cooling, put the sweet cucumbers in the pantry.

Be sure to close the delicious, sweet cucumbers for the winter; the same marinade can be used for canning zucchini and zucchini.