Winter, winter, winter. The most favorite snack in both winter and summer is, of course, cucumber. There are both summer marinades for cucumbers and recipes for winter crispy preserves. Every housewife has her own signature or favorite recipe for canned cucumbers for the winter. We always discuss our own cucumber recipes with friends and acquaintances.

And when it’s time for preparations, you want to choose and prepare the best of the best. That's why our recipes are tried and tested.

Basic rules when choosing suitable fruits for canning recipes for long-term winter storage

From the many varieties of cucumber, you need to choose winter pickling ones. They are easy to identify in the market by the appearance of the cucumber. The fruit should have black, not white, spines. When cut, the cucumber should look like a square, not a triangle. The square makes a nice crunchy winter snack. Another important point is that before you start preserving cucumbers, you must remove the stalk with a knife, fill it with clean water and let it brew for several hours. This is done so that they absorb liquid and are elastic.

And also all cucumber recipes include a pickling bouquet of herbs and spices. It consists of dill umbrellas, horseradish leaves, cherries and currants, and bay leaves. Peppercorns and allspice, whole coriander.

Recipes for winter preparations from the most delicious canned cucumbers

1 Canned cucumbers, crispy recipe - the most delicious

2 Recipes for winter preparations from cucumbers

• We place the pickling bouquet in clean, sterilized bottles and fill the jars very tightly with the prepared fruits to the very top. Just pour boiling water over it and let the preparations brew and warm up for at least 30 minutes; they should warm up well. Then drain the water, boil it and refill it again. Again we wait 30 minutes. Drain the water a second time and put it on the stove until it boils.
• Meanwhile, pour into the bottle 2 heaped tablespoons of salt, 2 heaped tablespoons of sugar, 1 heaped teaspoon of citric acid or 2 tablespoons of vinegar, 2 tablespoons of tomato paste and 1 teaspoon of dry mustard. Fill with boiling, drained liquid. Twist it and turn it upside down. Wrap it in a blanket until it cools completely.

3 Canned crispy cucumbers recipe for the winter are the most delicious

IN clean prepared jars Place a pickling bouquet on the bottom and stuff it tightly with cucumbers. Pour two tablespoons of salt, two tablespoons of sugar and three tablespoons of vinegar into each three-liter bottle. Fill with boiling water and place the jars for sterilization. Three-liter bottles need to be boiled for 40 minutes, two-liter bottles need to be boiled for 30 minutes. We can preserve delicious winter cucumbers.

4 Canned cucumbers, crispy recipe, the most delicious in tomato juice

For this preparation you need to make juice from tomatoes. For this you can just boil it overripe tomatoes, adding a little water. And rub through a sieve. You can simply grind the tomatoes through a meat grinder, add 1/1 water and bring to a boil. Let's get tomato filling for cucumbers.

For such a workpiece Both small and larger cucumbers are suitable. Non-standard ones can be cut into portioned pieces. Place the cucumbers in a large saucepan. Season with salt and pepper to taste, just like you would for a salad. Fill with prepared juice. The liquid needed is 1/3 more than the volume of green fruits. Add chopped onion and garlic to taste, but you don’t have to add it. Leave everything on the stove and boil for 10–20 minutes. Place the boiling mixture in liter jars (the most convenient size) and close with metal lids. Turn it upside down.

5 Winter cucumber salad. How fresh

• For this winter dish, the most unusual-looking cucumbers are suitable, which are washed and cut into portions. Cut the onion into half rings. The amount of onions should be almost the same as the number of cucumbers. We grate a few carrots on a Korean grater; for beauty, we add salt, like on a salad, and pepper with ground black pepper so that it is clearly visible. Add one heaped teaspoon of citric acid per three kilograms of product. Leave the entire preparation for at least two hours so that all the vegetables release their juice.
• Place the resulting mixture into clean half-liter jars so that the liquid covers the vegetables well. We put it on sterilization. A half-liter jar boils for 40 minutes. After this time, close with metal lids and turn upside down until completely cooled.

Super tasty recipe for crispy cucumbers for the winter

In advance you should prepare tomato juice or simply grind overripe tomatoes in a meat grinder. Cucumbers can be taken in any size. If they are small, then leave them whole; large cucumbers can be cut. Add onion, cut into rings. Place all the ingredients into the pan, add salt and pepper. Place on the stove and bring to a boil. Boil for 5 minutes. The cucumbers should be thoroughly heated. Place hot cucumbers and onions into prepared jars and pour boiling juice over them. Close with lids.

Recipe for spicy, crispy and most delicious canned cucumbers

For this recipe Only the smallest cucumbers are suitable. They are the most delicious in winter.

For one kilogram of crispy you need to prepare 2-3 pieces. red chili pepper. It should first be cleared of seeds, cut into several parts and filled with vinegar. Leave to marinate for 3-5 hours.

Such method of preparing cucumbers perfect for winter storage. You need to put the cucumbers in a half-liter jar and fill them with vinegar. In winter, as you find it.

Place in jars greens for preservation. Add 5-10 pieces of pickled pepper. We fill the selected cucumbers tightly to the edges of the jar. Pour boiling water and leave to warm up for 30 minutes. After this time, drain the water and repeat the boiling and pouring process. Before the last pouring of boiling water into a liter jar, add 1 heaped tablespoon of salt, 1 heaped tablespoon of sugar, 1 teaspoon of vinegar, 2 tablespoons of hot chili ketchup. Fill with boiling water and close with lids.

Winter-winter with such a delicious treat is not scary.

The vast majority of housewives know how to preserve cucumbers for the winter. Every family has a recipe from their great-grandmother, which is passed down through generations. And each next generation brings something new from itself. But sometimes it happens that the recipe is here, on a piece of paper or in a notebook, but there are no secrets of mastery or step-by-step actions. And great-grandmothers too. How do you know what to do correctly? It's simple. You just need to read carefully and follow the recommendations.

What cucumbers can be canned?

You can stuff absolutely any fruit into a jar. But the result can be disastrous. Sour, smelly cucumbers or broken lids are not at all what was intended.

Many people like greens with small pimples. They are so neat, fluffy and look beautiful. In winter, you open a jar, take a bite and... at least make a face. This is a salad variety. Fruits suitable for preservation are large-pimpled, with black thorns.

Another sign: the presence of a color transition from dark green to white or light green. If the cucumber is completely uniform in color, feel free to eat it fresh or make salad twists. The exception is huge cucumbers, the so-called Chinese, but more on that later.

Naturally, the ripeness of the vegetable is also important. Never preserve overripe cucumbers that are yellow or brown in color with hard seeds. They have a hard skin and loose flesh. But they are not thrown away. After removing the skin and rubbing it on a coarse grater, you can use the resulting mass to make the base of the brine. Cucumbers in their own juice are original and fragrant.

Too small fruits are also of little use. They have not yet acquired the juiciness and aroma inherent in this variety. The exceptions are pickles and gherkins. They need to be preserved literally microscopic.

The standard size of greens is 7-9 cm in length. It is convenient to eat, put into containers and looks beautiful on the table.

Preliminary preparation

Someone will say - why cook them? I lathered it in the jar! No doubt, it can be done that way. If you are going to cook anyhow, then there is no need to rack your brains. And if you are preserving cucumbers for taste and for your loved ones, then be kind enough to work a little. Don't worry, seven sweats won't do. It will just take time.

First, carefully wash the cucumbers. No brush is used. A soft cloth or sponge is ideal. Then they are placed in a large bowl and filled with cold water. Purchased ones for 7-8 hours, or overnight. From your own plot for 2-3 hours. Why do they do this? Then, so that the greens absorb as much moisture as possible and during the preservation process no voids arise in the pulp. Then they will remain dense and crispy in the jar for a long time.

Why such a time difference? And when you buy cucumbers, do you know how long ago they were picked? No. Or on your own plot - the bushes stand in the water, like on rice plantations? Also no. And the water evaporates from them very quickly. Therefore, we do not spoil the workpieces, we soak them.

If the room is very hot, then change the water to cold at least once.

Advice. Rub several sprigs of green dill with your fingers in the water you will pour into the cucumbers. You don't need much. For 10 liters of liquid, 5 pieces are enough. Let them soak in the magical aroma.

The right dishes

Traditionally, cucumbers are preserved in three-liter jars or oak barrels. This is how our grandmothers accepted it. But then there were many children in families. I took out such a container from the cellar, and it was all gone at dinner. Now there is no such need. A family of three will eat such a tub for a long time. But an open and standing jar is far from the same.

Containers with a volume of 1 and 1.5 liters are the most convenient containers. And as for oak barrels... You won’t find them during the day with a fire these days. Why oak? The tannin from the wood allows the cucumbers to remain crisp for a long time. Well, what’s stopping you from throwing a pinch of oak bark into the brine? Moreover, it is sold in every pharmacy, already crushed.

Advice. Before laying, pour boiling water over the bark, just in case.

Sterilization for canned cucumbers

There is no need to sterilize vegetables along with brine. There is no benefit from 2 minutes of boiling, but from 10 minutes the greens will be boiled. Why do we need these? It will be enough to process the container itself and the lids. Any usual method will do: oven, microwave, boiling kettle. Do as you are used to or look for information on the Internet, fortunately there is plenty of it now.

Advice. If you are confident in the good quality of your water, then stop tormenting yourself with clouds of steam and temperatures like in a bathhouse. Hot water and ordinary baking soda. Rub the jars thoroughly with a stiff brush, rinse thoroughly and use.

Spices. Which ones are needed?

The classic recipe assumes the following set of necessary spices (calculated for a 3 liter jar):

• green blackcurrant leaves, 5 pcs.
• dry dill umbrellas with seeds, 3 pcs.
• black peppercorns, 5 pcs.
• allspice peas, 4 pcs.
• peeled garlic cloves, 3 pcs.
• rock salt, 2 tbsp. l.
• granulated sugar, 3 tbsp. l.
• vinegar essence 70%, 1 tbsp. l.

This is a standard set, it should definitely be there. And then let your imagination never tire and be limited only by personal taste preferences. Horseradish roots or burdocks, cherry and raspberry leaves, basil, tarragon, hot red pepper, mustard seeds, nettle sprigs... The list of everything that housewives add when canning cucumbers is very long. Try it, experiment. Perhaps your personal set of spices will be included in cookbooks as a standard!

Advice. Do not chop the garlic cloves. Its juice gives the filling an unpleasant cloudy appearance. Place them whole in the container.

Marinade or brine

How to preserve cucumbers for the winter? It depends on what the vegetables are for. If you put it on the table among assorted dishes, fill pies or add it to a salad, then choose hot marinating. If the cucumbers are intended for pickle, hodgepodge or vinaigrette, then give preference to cold pickling.

How are these options different? The set of spices is the same, the size of the jars is the same. The difference is in the preservative and preparation technology.

Pickling
The safety of the fruit is ensured by acetic acid and boiling water. The procedure is described below. The calculation is based on a standard set of spices for a three-liter bottle. If the volume increases or decreases, we recalculate. The technology is the same for cans of all sizes:

1. Prepare greens, dishes and spices.
2. Seasonings are placed at the bottom of the jar. Salt, vinegar and sugar are not included yet.
3. Place the vegetables strictly with their tails down. Without fanaticism, don’t push as hard as you can!
4. Boil 2 liters of clean water, pour cucumbers into a jar, cover with a lid.
5. Leave for 35-40 minutes. During this time, add the remaining water 2 times.
6. The liquid is poured into a saucepan, the required amount of “white poisons” is added, and boiled.
7. The essence is poured into the cucumbers and filled with brine.
8. Roll up, turn upside down, and leave to cool.

After seaming, many housewives still sterilize the containers, then wrap the finished jars in sweatshirts and blankets. Why such difficulties? Not enough extra work? Then in winter they wonder why the greens are wrinkled and soft. So they “cooked” them themselves!

If something is done incorrectly, the jar will open in any case, whether you wrap it up like a princess or not. So why these dances?

Advice. If you don’t have dill umbrellas on hand, you can simply pour dry seeds into a jar. The taste and aroma will remain at the same level.

Pickling
Preservation occurs due to natural fermentation and the presence of lactic acid. The set of spices is identical to the first recipe, except for essence and sugar. They are not needed here. Procedure:

1. Herbs and spices are placed in a container.
2. Dissolve salt in cold water in the proportion of 3 tbsp per 1 liter of liquid. l. no slide.
3. Pour in the vegetables and cover with plastic lids.
4. Leave at room temperature for 3 days.
5. Be sure to place a deep tray or bowl under the container. The fermenting brine “runs away” quite quickly.
6. After 3 days, add brine to the top.
7. Then the jars are carefully wiped with a dry cloth and stored in the cellar.

Some people add crushed aspirin tablets to the containers after fermentation. It is not necessary. The workpiece has developed a sufficient amount of lactic acid for good preservation.

Advice. Such cucumbers are not sealed with tin lids, only nylon ones. The fermentation process continues for some time, so why do we need flying lids and a fountain of brine in the cellar?

Chinese giants

Today, cucumbers more than 50 cm long will not surprise anyone. The so-called Chinese vegetables have already firmly occupied their niche in our garden plots. It is generally accepted that they are all of the salad type, and external signs clearly indicate this.

However, they behave perfectly in a marinade! Of course, it’s problematic to stuff them whole into a jar, but even cut into barrels, they are simply gorgeous! The marinade is always transparent, the taste cannot be distinguished from lightly salted ones, even if the container has stood until spring. Firm, crispy, amazing!

No one knows how the breeders achieved such qualities, but many thanks to them for such a gift. Try canning one jar of these giants. I suspect you will be disappointed... that you made so few preparations.

Delicious canned cucumbers. Subtleties

1. To prevent the appearance of a mold film on the surface of the filling, it is recommended to pour horseradish root shavings under the lid. The occupation is very cruel and causes a flood of tears. You can do it much simpler. Either they freeze the roots and only then cut them, or put leaves instead of roots. Everything is easy and without sobs.
2. If you take out the preparation, eat several cucumbers, and the jar is not finished, then sprinkle the brine with a thin layer of mustard powder. The taste will remain virtually unchanged, but a nasty white film will not appear.
3. Extra grade salt, sea salt or iodized salt is strictly not recommended for preservation. The lids will always come off. Good old cookery - proven by many generations.
4. Bay leaf is a very strong natural antiseptic, and also aromatic. Therefore, it is also added to spices. Only a little bit, otherwise the cucumbers will taste bitter.
5. By the way, there is a misconception that fruits with a bitter taste are not suitable for preparation. Nonsense! During the preservation process, all bitterness disappears and is absolutely not felt in the pulp or brine.
6. No normal recipe will give accurate information about the weight of cucumbers. Always calculate the volume of marinade in relation to the volume of the jar. And how many greens will fit in there depends on their size. You can pour three handfuls of pickles or stuff 2 Chinese giants into barrels. How to determine by weight? No way. Apply as much as it will go in and that’s it.

How to preserve cucumbers for the winter? Boldly, not afraid of new experiments and old familiar tastes. Your family will certainly appreciate your ability to make preparations, and your friends will ask for the exact recipe. Good salting to you!

Video: recipe for crispy pickled cucumbers for the winter

Canning cucumbers is perhaps the main enterprise of the summer season. The cucumbers are now small, crispy, and strong—exactly what you need for pickling. And it’s easy to pickle them. The main thing you need is a proven recipe and compliance with small canning rules. He shared both the first and second with us Chef of the culinary studio Culinaryon Alexey Zharikov.

Ten Secrets of a Chef

• Before pickling, cucumbers should be pre-soaked in cold water for 2-3 hours, changing the water periodically.
• It is best to wash jars in hot water. For this, it is better to use baking soda rather than dishwashing liquid, since baking soda is a natural product.
• There are two ways to thermally treat jars: the first is to pour boiling water over the jars or keep them over steam, and the second, more reliable and simpler way is to bake them in the oven.
• To sterilize jars in the oven, you need to take a clean baking sheet and place jars, lids and rubber bands on it. You can put everything wet. Place the baking sheet in the preheated oven on the lower rack with the large jars at the back if possible. If you are going to seal the jam, then the oven needs to be preheated to 90-95 degrees, but if you are making pickles, then to 100-110 degrees. You need to keep the jars in the oven for 25-30 minutes. The main thing is not to overdo it, otherwise the jars may burst. After thermal treatment, it is necessary to place the jars with the neck down so that nothing gets inside.
• Before handling sterile jars, you must wash your hands.
• When you add cucumbers, during the formation of layers, starting from the second, you can add a little more garlic and red pepper (not 2, but 3 cloves and a ring). With pepper, it’s better to stop in the middle of the jar, so it will give flavor and the pickling won’t be too spicy.
• The more spices you put on top, the richer the taste of cucumbers and tomatoes will be.
• When pouring brine, try to make sure that all the products you have remain under it; they will still gain weight and become larger.
• It is best to add vinegar gradually, removing the pan from the heat, otherwise the pickling may run away.
• A little advice about salt: some sources give more grams per jar of pickling, but repeated attempts have confirmed that 40 grams per liter of brine is the optimal amount.

Pickles

Photo: shutterstock.com

For salting you will need:

cucumbers,
- horseradish leaves,
- black currant leaves,
- cherry leaves,
- garlic,
- allspice,
- carnation,
- Bay leaf,
- dill with an umbrella,
- small heads of onions,
- salt,
- sugar,
- 70% vinegar essence,
- you can add grain mustard.

Step 1. At the bottom of a sterilized 3-liter jar put a couple of pieces of horseradish leaf, 5-6 blackcurrant leaves and the same amount of cherries, chopped garlic (3-4 cloves), a few allspice peas and 5-6 cloves, a bay leaf, 2-3 umbrellas dill and several small onions, cut into thick rings.

Step 2. Then you need to put the cucumbers in a jar and pour boiling water for 15 minutes.

Step 3. Pour the water into a saucepan and add 40 grams of salt and 80 grams of sugar per 1 liter of water.

Step 4. Let the marinade boil a little, then add 3 teaspoons of 70% vinegar essence per liter of water.

Step 5. Let it sit on the fire for a little longer, cover the jar with a sterilized lid, shake it a little so that air bubbles come out, and roll up the lid. Turn the jar upside down and wrap it up so it cools slowly.

Barrel cucumbers

Photo: Shutterstock.com

It is best to cook such cucumbers in a real barrel, but you can do it in a bucket or in a jar.

For salting you will need:

cucumbers,
- horseradish leaves,
- black currant leaves,
- cherry leaves,
- dill umbrellas,
- dill stems,
- chopped garlic,
- black peppercorns,
- a tablespoon of dry mustard,
- salt,
- water.

Step 1. Sterilize the jar in the usual way.

Step 2. At the bottom of the jar we place horseradish leaves, black currants, cherries, umbrellas and dill stems. Add chopped garlic, black peppercorns and a tablespoon of dry mustard. Then add the cucumbers.

Advice: You can line the rows with currant and cherry leaves, this option is well suited for pickling in a bucket, we also put the leaves on top.

Step 3. We make brine from raw bottled or well water. Add 40 grams of salt to 1 liter of water. Stir so that all the salt disperses and pour into the jar, but not to the top, leave 1.5-2 cm, since the brine will ferment and pour out.

Step 4. You only need to close the jar with a nylon lid, and before closing, be sure to shake and twist the jar so that the air comes out of the voids.

Step 5. Leave the pickles at room temperature for at least 3 days.

The brine will bubble, may foam and leak from under the lid. This is fine. Cucumbers are fermented by natural fermentation, without vinegar or other additives.

Step 6. After three days, the jars should be put into the cold (cellar or refrigerator) and stored until use.

Pickled cucumbers with cherry tomatoes

Photo: Shutterstock.com

For salting you will need:

Cherry tomatoes,
- cucumbers,
- black pepper (peas),
- hot peppers,
- dill,
-garlic,
- bulb onions.

For brine per 1 liter of water:

Salt - 1.5-2 tablespoons;
- sugar - 4-4.5 teaspoons;
- table vinegar 9% - 20 ml;
- bay leaf - 2 pcs.

Step 1. Cut the onion into 6-8 slices. Cut the hot pepper into half rings a little less than a centimeter. Cut a bunch of dill into 3-4 large pieces.

Step 2. Make the brine in a separate bowl.

Step 3. At the very bottom of the jar we place a small amount of thick dill branches, 2 cloves of garlic and 2 red pepper rings. Add a pinch of black peppercorns and one slice of onion.

Step 4. Spread the cucumbers in a thick layer. Place cherry tomatoes on top of them and cover the gaps between the cucumbers. Repeat layer by layer, starting with spices.

Step 5. We continue to layer the products until we reach the top of the jar. It is very important that the last layer is spices. You can also add currant leaves and various herbs for pickling, depending on what taste and aroma you want to give to the pickling.

Step 6. Pour the brine slowly to distribute it evenly throughout the jar.

Step 7 Let the brine cool slightly. Close and put the jar in a cool place, preferably in the refrigerator or cellar.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Winter preparations from vegetables are ahead of a variety of jams and compotes: this is not just a dessert, but a full-fledged dish. Pickling and pickling cucumbers in liter jars helps create a quick, healthy lunch from them. When preserving, brine plays an important role, for which you need to carefully calculate the ingredients so as not to reduce the shelf life.

How to prepare brine for lightly salted cucumbers in 1 liter of water

There are a lot of recipes for liquid for canned vegetables. Few housewives use the standard brine composition - water and salt. Various spices, herbs, herbs, as well as vegetables and even berries - everything benefits the taste, aroma and color of the preservation. There is no single correct ideal recipe: it is undesirable to deviate only from some axioms regarding the proportions between salt and water, or the amount of vinegar when preparing the marinade. The remaining nuances are left to the discretion of the hostess.

Some important tips from professionals for getting a tasty brine:

• Do you want your cucumbers to be crunchy regardless of the pickling method? Add currant, oak, grape or horseradish or cherry leaves. Do not forget that before screwing on the lids you will need to remove them - the leaves are only needed when preparing the brine.
• Need a flavorful, savory snack? Throw bouquets of cloves and a little coriander into the jars after the brine has been poured.
• A classic set for universal pickles - bay leaf, allspice, dill umbrella. Take 1 unit per liter of water, and only 3-4 peppercorns.
• When creating a brine, it is important not to overdo it with garlic, as it can kill the entire dish. For a liter of water, only 1 small clove is enough.
• If you take horseradish, then for a liter of water you need a piece of root the size of 1/3 of your little finger. Take only 1/4 of a pod of hot pepper, and dried tarragon - on the tip of a knife.
• Do not try to put all the available ingredients into the brine, especially if there is only a liter of water: the more there are, the higher the chance of seeing fermentation in the jar.
• If you decide to try the old vodka pickle recipe for cucumbers, you can reduce the amount of salt. This alcoholic product perfectly prevents fermentation processes, therefore it acts as a very high-quality preservative.

Cold salting method

This simple and quick option is suitable for creating long-lasting winter preparations and for preparing snacks that can be eaten in just a few days. A significant advantage of the cold method is that the cucumbers will crunch, even if you did not take the densest specimens. Hot water often has a negative effect on the consistency of the product. However, due to the lack of heat treatment, preservation has a greater chance of deteriorating or exploding before winter sets in, so special attention must be paid to preparing the brine.

Professionals give some important advice:

• The volume of liquid depends on the number of cucumbers: a liter jar will take about 2-2.5 glasses, but it is recommended to make 4 glasses of brine. You can always get rid of the excess.
• A brine for cucumbers prepared using this technology per 1 liter of water should contain 2 large heaped tablespoons of salt: this is approximately 70 g. You cannot take less, even for - there is a high probability of spoilage.
• It is advisable to pour the brine over the cucumbers 2-3 times, leaving them for half an hour to an hour before adding spices and finally sealing the jar.
• It is better to seal cucumbers in small jars - liter or half-liter: such preparations will be stored longer.

Hot brine recipe for lightly salted cucumbers

This cooking option is convenient because you don’t have to wait to open the coveted jar: the cucumbers are ready the very next day. With cold preservation, the period extends to 3 days, which not all housewives like. Cooking lightly salted vegetables in hot brine is also convenient due to the reduced amount of the main preservative, because the dish will undergo sterilization and will definitely survive more than one winter if it is not eaten earlier.

Classic hot brine per liter of water is obtained from:

• dill umbrella;
• black peppercorns – 5 pcs.;
• rock salt – 55 g;
• aspirin – 1 tablet.

Preparation:

1. Boil water and dissolve salt in it.
2. Place the cucumbers tightly in a jar, alternating with pepper and dill.
3. Pour in brine.
4. Sterilize, add aspirin, roll up.

How to make brine for pickled cucumbers

In terms of taste, this preservation differs only in its increased astringency and piquancy. Vinegar, the main component of all marinades, increases the acidity of the product, so the finished snack will not be useful for everyone. Pickling cucumbers in liter jars is carried out according to the same rules as for containers of larger or smaller volume. The marinade itself is prepared in the same way as brine, only vinegar or its essence is added here.

How much vinegar is needed for a liter jar of cucumbers?

The volume of this ingredient depends on its variety: the lower the concentration, the more vinegar needed in the marinade. In the absence of sterilization, the standard parameters are increased, as well as with an increase in the proportion of sugar. A separate approach is for essence, which is administered literally in drops. From the position of professionals, in the classic brine for pickling cucumbers per 1 liter of water with sterilization, use:

• acetic acid 70% concentration - 1/3 tsp;
• 9% table vinegar - 1 tbsp. l.;
• 6% table vinegar - 2 tbsp. l.

How much salt per liter of water to use

The classic concentration for cucumber brine is considered to be 20%, but if you have to pickle rather than pickle vegetables, this parameter is lowered, because vinegar is included in the list of ingredients. Additionally, you need to take into account that the taste qualities of simple fine table salt and coarse rock salt are different, so the volume per liter of water also varies. Professionals recommend focusing on the following points.

Canning is perhaps one of the most important activities for every housewife, because on warm summer days you want to prepare as many fruits and vegetables as possible for the winter. For preservation, medium-sized fruits are usually chosen, but what to do, for example, with large cucumbers? Overgrown vegetables can be used for pickling and preparing a variety of salads. Proven recipes from experienced housewives will help you prepare a delicious vegetable appetizer for the winter, which can be served both on an everyday and holiday table.

Pickled large cucumbers

Delicious and crispy canned cucumber slices will become a favorite snack for the whole family. Making this preparation is quite simple; the rich taste of pickled vegetables will surprise everyone.

Ingredients for one 0.5 liter jar:

• several sprouted cucumbers;
• 2 cloves of garlic;
• 2 branches of fresh dill;
• 1 carrot;
• 15 grams of granulated sugar;
• 15 milliliters of 9% vinegar;
• 10 grams of salt;
• 25 milliliters of sunflower oil.

How to prepare large pickled cucumbers for the winter:

1. Before you start canning cucumbers, you should prepare the jars. Wash the 0.5 liter glass container thoroughly and then sterilize it. At this stage, you should boil and cool the water, which will be needed later for preparing the marinade.
2. Prepare all the necessary vegetables, peel them and rinse them under running water. Trim the sides of large cucumbers.
3. Cut the cucumbers and carrots into equal-sized slices. If you are using small cloves of garlic, it is not necessary to cut them. Large garlic should be cut into several pieces.
4. Place 2 branches of dill and 2 cloves of garlic on the bottom of the prepared jars.
5. Next, place 6 carrot rings in each jar.
6. The next step is to lay out the cucumber rings.
7. Place the required amount of sugar, salt in each jar, add cooled boiled water, as well as oil and vinegar. The liquid should reach the edges of the jars.
8. Place filled pint jars in a large saucepan and cover with sterile lids. Then you need to fill the pan with water up to the hangers of the cans. The sterilization process will take 15 minutes from the moment the water boils. Then you can start rolling up the cans. Turn the workpieces upside down and wrap them well in a blanket.

Cucumbers, preserved in pieces with citric acid (for large cucumbers)

The taste of such preparation will pleasantly surprise relatives and guests; at first glance, it will be difficult to recognize which vegetable is rolled up in the jar. The cucumbers turn out aromatic and juicy. This option for canning overripe fruits will undoubtedly become one of the most favorite, since such recipes for vegetable preparations are simple and at the same time original.

Ingredients:

• 1 kilogram of cucumbers;
• 50 grams of tarragon greens;
• 200 grams of carrots;
• 200 grams of onion;
• 5 grams of citric acid;
• 25 grams of salt;
• 1 head of garlic.

Making a delicious preparation with tarragon and citric acid:

1. Wash large cucumbers, carefully cut the skin from each fruit, and remove the seeds. Then you should cut the vegetables into medium pieces or in the form of large straws.
2. Wash the carrots, peel and cut them in the same way as the cucumbers.
3. Peeled onions should be cut into half rings.
4. Disassemble the head of garlic into slices, then finely chop.
5. Chop the well-washed tarragon greens.
6. At the next stage of preparation for canning, you need to combine vegetables with herbs, add the required amount of salt and citric acid. Now all this should brew and release the juice.
7. Next, you need to boil the salad for 10 minutes and put it in jars. After sterilization, we complete canning by sealing each jar of salad with a key.

This preservation can be used as a dressing for pickle soup, soup, as well as a variety of vegetable dressings. The workpiece is perfectly stored at room temperature.

Cucumbers with sweet peppers

This recipe successfully combines two vegetables, each of them acquiring bright, unique flavors. Light spicy notes of spices are successfully combined with the sweetness of pepper, filling the cucumber with a pleasant spiciness.

Ingredients:

• 1 kilogram of cucumbers;
• 500 grams of sweet pepper.

Marinade components:

• 1 liter of water;
• 250 milliliters of vinegar;
• 50 grams of granulated sugar;
• 8 peppercorns;
• 70 grams of coarse salt;
• 2 bay leaves.

The process of preparing delicious vegetable preparations for the winter:

1. Peel large cucumbers, then cut into 8 equal-sized pieces or cut them into medium pieces. Using a teaspoon, carefully scoop out the seeds.
2. Prepared vegetables must be blanched in boiling water for 2 minutes, then immediately cooled by placing in a bowl of cold water.
3. Blanch the peppers for 1 minute. Next, remove the skin, remove the seeds, and cut into several pieces.
4. Place pepper slices tightly together with cucumber slices in prepared jars and pour hot marinade over them. Pasteurization of filled cans is carried out at 90 degrees. It will take 20 minutes to pasteurize 1-liter jars, 25 minutes for two-liter jars, and 35 minutes for three-liter jars.
5. After this, it is worth cooling the workpiece completely and transferring it to a pantry or cellar for storage.

“Mother-in-law’s tongues” made from large cucumbers

An appetizer under this name can be prepared not only from zucchini and eggplant, but also from large cucumbers. The taste of the preparation is unusually delicate and refined; no one will guess that it is made from overgrown fruits.

Ingredients for 2 750 ml jars:

• 2 kilograms of large cucumbers;
• 1 liter of water;
• 100 grams of sugar;
• 15 grams of salt;
• 5 grams of citric acid;
• 5 buds of cloves;
• 5 peas each of black and allspice.

The process of preparing “mother-in-law’s tongues”:

1. Wash large cucumbers, remove the skin from each fruit using a knife, and then cut into pieces, the thickness of which will be 1.5 cm.
2. Start preparing the brine. To do this, add salt with spices and sugar to the required amount of water. Bring the spice mixture to a boil.
3. Place the cucumber pieces in a large saucepan, pour boiling brine over them and let sit for 10 minutes. You can place a press on top.
4. Transfer the cucumber slices to the prepared glass container, placing them tightly inside the jar.
5. Bring the brine to a boil again, pour the cucumbers into the jars and seal.

“Caviar” from overripe cucumbers

Fragrant, juicy and very tasty “caviar” is obtained from large cucumbers. An original vegetable appetizer is an excellent solution for a holiday table.

Ingredients:

• 6 large cucumbers;
• 1 onion;
• 5 medium sized tomatoes;
• 3 carrots;
• 2 bell peppers;
• 35 milliliters vegetable oil;
• 10 grams of salt;
• ground black pepper to taste.

How to make “caviar” based on large cucumbers:

1. Peppers and cucumbers must be washed. Peel the cucumber peel with a knife, carefully remove the seeds from the inside. Cut the bell pepper into two parts, cut out the partitions, and peel the pulp from the seeds.
2. Peppers, peeled onions and cucumbers must be cut into small pieces.
3. Peel the carrots using a vegetable peeler, rinse them along with the tomatoes under running water, and grate everything.
4. Heat a thick-bottomed pan over heat, add vegetable oil. Place the cucumbers there, wait until the released juice has evaporated by half.
5. Now you can put the onions in the pan, after a few minutes add the carrots along with the tomatoes and peppers. Season the vegetables with spices and salt. During stewing, it is necessary to mix all the ingredients in the pan to avoid burning.
6. When all the liquid has evaporated, you can put the snack in sterile jars. The process of sterilizing jars in a double boiler will take no more than 2 minutes.
7. Seal jars of caviar with sterilized lids. The workpiece must cool completely at room temperature; the “caviar” must be stored in the refrigerator.

To enrich the taste of vegetables, you can add a little granulated sugar, vinegar, and Khmeli-Suneli seasoning during stewing.

Overgrown cucumbers: recipe for the winter (video)

The above recipes will help every housewife prepare excellent snacks from overripe vegetables; home-canned food will surprise your whole family with its bright taste. Canning is a great way to experience the “taste of summer” and enjoy it to the fullest.