How to roll up crispy cucumbers for the winter. The most delicious recipes for canning cucumbers for the winter. Video recipe: Pickled cucumbers with Chili ketchup for the winter

No matter how many pickles are closed by zealous housewives during the conservation period, crispy pickled cucumbers in jars for the winter occupy one of the most important positions in this list. Without them, it is impossible to imagine a meat salad, a hearty sandwich, and the best snack than sour - sweet cucumber, it's hard to come up with. But in order to get a true taste pleasure, it is necessary to roll vegetables correctly, adding additional ingredients to them, and accurately calculating the proportions of the marinade. We will reveal a few secrets, knowing which you can always brag to the guests of the most delicious cucumbers in the world.

There are three immutable rules to ensure you get the best results:

• high-quality raw materials - ideally, these should be medium-sized young fruits, recently plucked from the garden, with thick pimpled skin;
• fragrant spices - horseradish root and leaves, fresh currant leaves, mustard seeds, black peppercorns, dill umbrellas;
• obligatory soaking - this procedure prevents further saturation of the pulp with brine and allows the cucumber to remain crispy.

Also remember to use plain salt and clean, preferably filtered, water for the marinade.

Recipe for cooking with ketchup for the winter

With the help of this unusual recipe you can cook spicy spicy pickled cucumbers in tomato sauce.

Calculation for a three-liter jar:

• fresh cucumbers - one and a half kg;
• shop sauce (it is better to take with a spicy taste - "Chili" or "Garlic") - 200 ml;
• granulated sugar - 2 tablespoons. lies .;
• rock salt - 1 table. lies .;
• vinegar 9% - half a glass;
• seasonings, garlic, fresh herbs.

We wash the cucumbers from the ground and soak them for 5 - 6 hours in almost ice water. When the fruits are well nourished, cut off the tips. Put seasonings on the bottom of a clean jar - a couple of allspice peas, a dry umbrella of dill, one chopped clove of garlic. We fill the jar. Fill with boiling water to the brim, cover with a lid and wait until the temperature of the liquid drops to room temperature. We drain the warm water from the cucumbers into the sink and repeat this action two times. For the last time, carefully pour the water from the can into a saucepan - we will cook the marinade on it. Salt the liquid, add sugar and put a pack of sauce. Cook for a couple of minutes in a sealed container. Before turning off the heat, pour in the vinegar and immediately fill the jars with marinade. We seal the jars with sterile lids, turn them upside down and insulate them.

To prevent the risk of a crack in the glass, while pouring the marinade, direct the boiling liquid to the center, being careful not to touch the wall of the jar with the hot stream.

Rustic cucumbers

The rustic recipe for crispy cucumbers for the winter consists of the simplest ingredients. The preservation turns out to be appetizing, and resembles a classic cask ambassador. The peculiarity of the recipe is that for salting, you can use large, slightly overripe fruits, which gardeners collect in large quantities.

Take:

• cucumbers - how much will fit in a three-liter jar;
• coarse salt - 4 tablespoons. lodge. (in capacity) + 2 table. lodge (on the "lid");
• favorite spices, fresh and dried herbs for the marinade.

Put pre-soaked cucumbers in a jar, mixing with spices. Fill with coarse salt and pour cold filtered water over the neck. Cover the container, take it from both sides, and shake it a couple of times to better distribute the vegetables. After that, remove the metal lid, cover the neck with clean gauze folded in several layers, sprinkle salt on it with a slide, which must be slightly moistened with water - this is how we get a kind of salt "lid". In this state, a jar of vegetables should stand in the room for at least two days. During this time, the brine will become cloudy and a specific "barrel" smell will appear. This means that it's time to start canning. Remove the cheesecloth, pour the liquid into a saucepan and cook for 2 minutes. Pour boiling water back into the jar, twist it and leave it under the "fur coat" until it cools.

Pickled cucumbers for the winter without sterilization

This is perhaps one of the simplest and most popular methods for preserving cucumbers with vinegar. Vegetables are prepared quickly, without much hassle, but they turn out to be crispy and very juicy.

Ingredients:

• young cucumbers - about 2 kg;
• salt without additives - 2 tablespoons. lodges (for 1 liter);
• granulated sugar - 1.5 tablespoons. lodges (for 1 liter);
• food vinegar (9%) - 2 tablespoons. lodges (for 1 liter);
• fresh garlic - 2 cloves;
• pepper, lavrushka, dill.

As usual, soak the cucumbers for at least a couple of hours in cool water. Wash dishes with soda, sterilize. We wash the greens well, peel the garlic and cut into plates. We put everything in jars and fill it with boiling water. We change the water twice, and the third time we make a filling of the marinade with salt, sugar and vinegar. We fill the jar with vegetables and seasonings with liquid up to the very neck, and immediately twist it.

Instant recipe

The recipe for cucumbers "quick" will help out when business does not allow spending a long time in the kitchen. In this case, you just need to prepare the products and place the jars for sterilization, this method will not require your presence anymore.

You will need:

• cucumbers - about 1 kg;
• coarse salt - 2 tablespoons. lies .;
• sugar - 1.5 table. lies .;
• acid - 60 ml;
• half a celery root, a leaf of horseradish, a couple of dill umbrellas, a cherry leaf, hot pepper- just one thing in each can.

We prepare spices, herbs and put them on the bottom of the jar. If using fresh hot peppers, be sure to remove the center and add no more than half a pod, otherwise the product may be extremely spicy. We fill the container with prepared (washed and presoaked) cucumbers so that there is a minimum of free space. Add salt, sugar and vinegar as indicated in the ingredients. Cover the neck with a lid and put it to sterilize in a pot of boiling water. The process time is a quarter of an hour from the moment the bubbles appear. Please note that you do not need to add liquid to the jar at this stage. Our task is to saturate the fruit with vinegar vapor. At the end of sterilization, carefully remove the jars, pour boiling water over and twist. Then we act as with any vegetable preservation - turn over and wrap until it cools completely.

Bulgarian-style crispy sweet and sour cucumbers

During the Soviet era, canned products from the friendly country of Bulgaria often appeared on the shelves of vegetable stores. And, although this period has long disappeared into the past, the recipe for cucumbers "in Bulgarian" is still carefully preserved in the culinary books of our mothers and grandmothers.

Products for 1 liter:

• gherkins - how much will go into the jar;
• onion (small) - 1 pc.;
• granulated sugar - 2 tablespoons. lies .;
• 3 - 4 cloves of garlic;
• rock salt - 1 table. lies .;
• lavrushka, pepper - peas, dill;
• vinegar - 3 tablespoons. lies.

Put an onion, cloves of garlic, herbs and all the spices in a jar, cut into 4 parts. We tamp the gherkins tightly. Pour boiling water over the neck of the jar. We wrap it with a towel and let it stand, after which we pour the water into a saucepan. Salt the liquid, throw in the sugar, bring to a boil, pour in the vinegar and cook over low heat for 4 minutes. Cover the contents with boiling marinade up to the edge of the jar, twist and set "upside down" for better sterilization of the lid. V original recipe it is not indicated that the banks need to be additionally warmed up under the blanket, so you can abandon this maneuver or act as you are used to.

In apple juice for the winter

Marinade, which is based on apple juice, not vinegar, is optimal for people suffering from diseases of the gastrointestinal tract or those who are allergic to artificial acidifiers.

To get 1 liter of this yummy, take:

• a kilogram of cucumbers;
• a liter or a little more freshly squeezed apple juice (no pulp);
• salt and sugar - 30 g each;
• a sprig of fresh mint;
• dill umbrella;
• Carnation;
• black pepper - a couple of peas.

Place the spices, herbs and cucumbers in the prepared container, steam twice with boiling water for 15 minutes. Boil the apple juice along with salt and sugar, boil for 5 minutes under the lid. Pour boiling liquid over the jars and roll up. Store finished products for no more than six months, a longer period can negatively affect preservation.

The juice from fresh apples in the recipe can be replaced with grape or apple-pumpkin juice, and, in addition to traditional dill, add lemongrass, cherry or currant leaves to the jars.

With mint leaves, onions and carrots

The recipe is similar to the classic one, but the presence of onion rings and mint sprigs gives the marinade a unique aroma, and bright carrot circles not only decorate the preservation, but also make it more useful.

Calculation for a 1.5 liter can:

• cucumbers - about 1 - 1.5 kg;
• carrots - 2 pcs. medium size;
• onions (it is better to take white, salad) - 2 heads;
• fresh mint - 3 - 4 branches;
• horseradish leaves, cherries and currants - 3 pcs. each grade;
• sugar - 2.5 table. lies .;
• salt - 3 tablespoons. lies. (no top);
• vinegar - 4 tablespoons. lies .;
• water - how much will merge from the can.

We cut vegetables - onions into rings, carrots into slices, cucumbers - into cubes. Since the structure of the carrot is more dense, it must be pre-blanched for a couple of minutes, then thrown into a sieve or colander and cooled. Together with herbs and seasonings, put the prepared vegetables in a container, steam them twice with boiling water, and on the third, fill them with hot marinade. We cook the marinade, as usual - pour the last fill (second) into a saucepan, add salt, sugar, boil until the crystals are completely dissolved, pour vinegar and immediately fill the jars.

Crispy pickled cucumbers with beets

Cucumbers with beets are a traditional Russian recipe, according to which hostesses have been preparing food since the beginning of the 19th century. And although today the methods of rolling have changed a little, but the combination of young sweet beets and pickled cucumbers is still relevant.

Components per liter:

• a pound of young cucumbers;
• 2 medium beets;
• half-table lodges. salt;
• tea lodge. Sahara;
• dining lodges. acids (9% edible vinegar);
• garlic;
• seasonings for the marinade: dill, tarragon, allspice, pure cherry, currant or horseradish leaves - to your taste.

We soak strong young cucumbers in ice water in advance, dry them with a paper towel and cut off the ends. Put seasonings in a dry container, garlic chopped into plates and beets grated on a coarse grater. We lay the main component to fill the empty space as much as possible. Stir salt together with sugar in a saucer and pour into a jar. Fill the contents with boiling water, pour in the acid, cover the neck and sterilize the jar for at least a quarter of an hour at 100 degrees. After that, roll up with the same lid, turn over and leave to cool slowly under a towel or blanket.

The full taste of pickled cucumbers appears not earlier than two weeks after harvesting. Therefore, if you are in doubt about the proportions, it is better to make a sample jar in advance in order to adjust the number of components to suit your preferences.

With grated horseradish and tarragon for the winter

Everyone who has been preserving for several years knows that horseradish has a powerful antibacterial effect and allows you to preserve food for longer. It is also added to cucumbers so that they are crispy and dense, and tarragon (tarragon) will give the dish a specific, slightly sweetish aroma and taste.

For a liter jar:

• gherkins (no more than 7 cm) –1 kg;
• horseradish root;
• table salt - 40 g;
• granulated sugar - 35 g;
• table vinegar - 70 ml;
• tarragon, parsley, currant leaves, lavrushka - the amount to your liking.

We prepare food - wash cucumbers thoroughly and soak for 2 - 3 hours. We clean the horseradish root and rub it on a grater. Usually, it is enough to use no more than 4 - 5 cm of a plant per liter jar, but you will be guided by your taste. Put seasonings on the bottom of a clean jar, fill the rest of the volume with cucumbers. Pour boiling water up to the neck and leave to cool under the lid. After a quarter of an hour, pour water into a saucepan, add salt, sugar and boil until dissolved. Pour in vinegar. Fill the contents of the jar with boiling liquid. We seal it with a lid and store it in a cool place.

Original recipe with bell pepper, basil and coriander

For a change, we suggest you cook cucumbers with the addition of ripe fleshy Bulgarian pepper and aromatic herbs - basil and coriander. As a result, in winter you can enjoy delicious autumn assortments, rich in vitamins and microelements.

For 3 liters, take:

• strong cucumbers - how much will fit;
• sweet bell pepper (it is better to take both red and yellow) - 3 pcs.;
• 2 - 3 sprigs of basil;
• h. l. coriander kernels;
• other spices - horseradish root, dill, allspice, laurel - optional;
• salt - 4 tablespoons. lies .;
• sugar - 2 tablespoons. lies .;
• table vinegar - 3 tablespoons. lies.

Wash ripe, multi-colored peppers, core and cut into slices. Put in a jar together with spices. Tamp the cucumbers there. Fill with boiling water, cover the neck with a lid and leave for half an hour at room temperature. Over time, drain the water and repeat the action, also leaving the jar to cool on the table. Drain the water into a saucepan, add salt, sugar, stir well and bring to a boil. Pour in the vinegar and fill the container with the vegetables with the boiling marinade. Twist, wrap up in a warm blanket for 7 hours. Check if the lids are leaking, and if everything is fine, you can safely hide the cans for long-term storage in the cellar or pantry.

All the above recipes for pickled cucumbers for the winter have been tested by many years of experience and are loved by many housewives. Try it, and perhaps crispy cucumbers will become your signature dish that can decorate any festive table or complement your usual home dinner.

Canned crispy cucumbers in liter cans- a delicious and long-loved product for the winter. These recipes are based on the use of salt, sugar and vinegar.

All these components are dissolved in hot water, after which they are poured into jars, in which pre-soaked cucumbers are laid. And after a month, the product is completely ready for use.

First of all, a few words about proportions. Along with the classic 3-liter cans, liter cans are also willingly used for canning cucumbers. They are very convenient for seaming and are also compact for storage and transportation.

When preserving cucumbers for the winter, 1.5 liter cans are also popular. And many people like cucumber preparations in two-liter jars.

We have prepared a table for you, where the number of different components for each case of canning cucumbers in jars is determined. These are average values ​​that can be slightly changed as in b O more or less.

component	quantity per liter can	quantity per 1.5 liter jar	quantity per 2 liter can	quantity per 3 liter can
cucumbers	600 g	800 g	1 kg	1.5KG
water	0.6 l	0.8 l	1 l	1.5 l
salt	2 tablespoons (40 g)	2.5 tablespoons (50 g)	3.5 tablespoons (70 g)	5 tablespoons (100 g)
sugar	1 level tablespoon (20 g)	1 rounded tablespoon (25 g)	1.5 tablespoons (30 g)	2 tablespoons (40 g)
garlic	2 cloves	3 cloves	4 cloves	6 teeth
horseradish	1 sheet	1-2 sheets	2 sheets	3 sheets
vinegar 9%	3 tablespoons	4 tablespoons	6 tablespoons	9 tablespoons
vinegar 70%	1 teaspoon	1.5 teaspoons	2 teaspoons	3 teaspoons
dry mustard	1 dessert spoon	1.5 dessert spoons	2 dessert spoons	3 dessert spoons

Canned cucumbers with red currants

Such cucumbers turn out to be extremely tasty and crispy, but also beautiful. Agree - for the sake of such a recipe, you should be patient to collect and sort out red currant berries.

And berry leaves can also be used for cold pickling of cucumbers.

For 1 liter jar you will need:

• 600-700 g of cucumbers;
• 1 cup red currant;
• 2 tablespoons of sugar (with a slide);
• 1.5 tablespoons of salt;
• 25 ml of apple cider vinegar;
• dill umbrella and garlic - 1-2 pieces each (optional);
• 600 ml of water (slightly more than half a liter).

Cooking progress step by step:

Step 1. We wash and soak the cucumbers. At the same time, we collect and process the currants: we clean them of leaves and twigs and wash them, throwing them into a colander or sieve.

Step 2. Cut off the tips of the cucumbers on both sides, put them vertically in prepared jars - of course, the containers must be thoroughly washed and sterilized. Sprinkle the cucumbers with red currant berries.

Step 3. Prepare the filling for cucumbers with red currants: dissolve salt, sugar in water, Apple vinegar and bring to a boil. Fill the cucumbers for the first time - and leave for 15-20 minutes.

Step 4. Now the filling needs to be drained - it is better to use a special lid for this so that the currant berries do not pop out. Bring the marinade to a boil again and pour over the cucumbers again.

Step 5. This must be repeated one more time. After that, roll up the cans, turn them upside down and let cool.

Canned cucumbers with beets

And this recipe belongs to the classic dishes of Russian cuisine, however, at the present time it is unfairly forgotten. But such a dish looks very appetizing and tastes very pleasant!

Calculation of products per liter can

• 600 g of small young cucumbers;
• 2 medium beets;
• 1 tablespoon of salt - flat;
• 1 dessert spoon of sugar;
• 1 large spoonful of vinegar 9%;
• 2-3 garlic cloves;
• dill and horseradish leaves, allspice peas - to taste.

Cooking technology:

Step 1. Prepare cucumbers and process containers with lids.

Step 2. Rub the beets on a coarse grater or cut into cubes.

Step 3. Prepare a hot marinade, dissolve all the ingredients in it.

Step 4. Put cucumbers, beets and garlic in a jar and fill with hot marinade.

Step 5. Close the jars with sterilized lids, wrap them up, cool them down and put them in a cool place.

Cucumbers for the winter with beets (liter jar)

Canned Cucumbers with Citric Acid

Preserving cucumbers for the winter with citric acid or vinegar is equally beneficial in the sense that the cucumbers will turn out to be very pleasant, really crunchy. So, for crispy cucumbers with citric acid you will need:

Proportions per 1 liter can

• cucumbers - 0.5-0.6 kg;
• water - the same amount (0.5 l);
• salt - 2 tablespoons;
• sugar - 1 tablespoon;
• 1-2 bell peppers (optional);
• dill - 2 umbrellas;
• citric acid - 1-2 teaspoons per can.

How to cook cucumbers with citric acid

Step 1. Sterilize the jar and prepare the cucumbers - just keep them in cold water for 4 hours.

Step 2. We put greens on the bottom of the jar, and then put the cucumbers tightly enough.

Step 3. Now we dissolve salt, sugar and citric acid for the marinade in cool water, bring it to a boil and pour it into the jars to the top (the liquid should completely hide the cucumbers). We roll up the lids and wrap the cans in a blanket.

Step 4. Let it cool for 2-3 days, then put it in a refrigerator or cellar for long-term storage.

Canned cucumbers with citric acid for the winter - in liter jars

Bulgarian-style canned cucumbers in liter jars

Nice sweet and sour cucumbers of miniature size, and even attractive shape, are created to decorate a festive and everyday table. To reproduce this recipe for pickling cucumbers for the winter in liter jars, you will need the following products:

Ingredients per liter jar

• gherkin cucumbers 0.6 kg;
• water 0.6 l;
• tablespoon salt;
• sugar 2 tablespoons;
• vinegar 9% - 3 large spoons;
• 1 small onion;
• 3 cloves of garlic;
• bay leaf, dill umbrellas and a few peppercorns.

How to preserve Bulgarian cucumbers

Step 1. Prepare the fruits: wash, soak in cool water, cut off the tips.

Step 2. Meanwhile, sterilize the jars and lids.

Step 3. Prepare the marinade in a hot way: bring the water to a boil, dissolve all the ingredients in it, and add the vinegar at the very last moment.

Step 4. Put garlic, herbs and cucumbers in sterilized liter jars.

Step 5. Pour the marinade, roll it up, wrap it in a blanket, and after 2-3 days put it in the refrigerator or cellar.

Bulgarian-style canned cucumbers for the winter

Cucumbers with apple juice

Apple juice contains several weak acids, including malic acid itself and a little citric acid. It has a very pleasant aroma, and it is not that expensive. It is a great substitute for vinegar when preserving cucumbers for the winter.

The best option is to get the juice yourself by squeezing it out of any apples. An alternative way is to purchase ready-made apple juice, but always of high quality.

Products for 1 liter jar

• 0.6 kg of cucumbers;
• 0.6 liters of apple juice;
• salt - 1 tablespoon;
• sugar - 1 tablespoon;
• several dill umbrellas;
• pepper - a few peas.

How to curl cucumbers with apple juice

Step 1. Prepare cucumbers and sterilize containers.

Step 2. Prepare apple juice: wash apples, cut and pass through a juicer. Then the juice is brought to a boil, after which salt and sugar are dissolved in it.

Step 3. Dill, spices and cucumbers are placed in sterilized liter jars, poured with hot juice with sugar and salt.

Step 4. Roll up the jars with lids, wrap them up, cool for 2 days and put them in a cold place.

Canning cucumbers in liter jars with mint, onions and carrots - a very tasty recipe

For lovers of a refreshing mint aroma, this recipe for harvesting cucumbers for the winter in liter jars is perfect.

The components are as follows:

• cucumbers - 0.6 kg;
• water - 0.6 l;
• vinegar - 3 tablespoons (concentration 9%);
• salt - 2 large spoons;
• sugar - half as much;
• onion - 2 small heads;
• carrots - 1 piece;
• fresh mint - 3 branches;
• currant and cherry leaves.

How to preserve cucumbers - a step by step recipe

Step 1. Prepare vegetables and containers. Wash cucumbers, fill with cold water, cut onions in half rings, and carrots into slices. While the cucumbers are soaking, we sterilize the jars and lids.

Step 2. Prepare the marinade hot, and put the mint at the end of cooking.

Step 3. Put cucumbers, carrots in circles, chopped onions, scalded fruit leaves, garlic (optional) in liter jars. Fill everything with marinade, wrap it up, cool it and send it to the refrigerator for storage.

Canned cucumbers in tomato paste

To get really tasty and savory canned cucumbers for the winter, you need to choose high-quality tomato paste, which, in addition to the tomatoes themselves, may include only salt, sugar and vinegar.

Components (per liter can)

• cucumbers - 0.6 kg;
• water - 0.6 l;
• salt - 1.5 tablespoons;
• sugar - 1 tablespoon;
• tomato paste - 1.5 tablespoons;
• vinegar 9% - 2 tablespoons;
• 2-3 dill umbrellas;
• the same number of cloves of garlic;
• black peppercorns - to taste;
• horseradish leaves (1-2) - optional.

How to cook cucumbers in tomato paste

Step 1. Sterilize the jars and select the cucumbers. They can be of any size within 12 cm in length. Beforehand, they must be soaked in cool water and held for 3-4 hours.

As for cans, they can be processed in the traditional way (steam from boiling water for 15 minutes) or in the microwave (3-4 minutes at full power).

Step 2. We put the herbs, garlic and the cucumbers themselves in the jar - quite tightly, in 2 rows.

Step 3. In the meantime, prepare the marinade. To do this, you just need to boil water and quickly dissolve sugar, salt, tomato paste and vinegar in it, and then immediately remove from heat after boiling.

Step 4. Fill the jars with marinade, close them tightly with lids or roll them up for the winter. You need to cool it very slowly - the longer the better. To do this, take a warm blanket and wrap the jars in it.

The product will be completely ready for use in a month. You can store such canned cucumbers throughout the year, and after opening, they should be eaten within 1 week.

Cucumber recipe tomato paste really awesome - the aromas of garlic and tomatoes give the finished product a truly festive taste.

Canned Cucumbers with Chili Ketchup

In principle, the technology of cooking cucumbers with chili ketchup is no different from the usual one. In order to cook cucumbers in liter jars in chili ketchup, we need (calculation for 4 liter jars):

Components

• medium-sized cucumbers (up to 10 cm in length) - 2.5 kg;
• only high quality chili ketchup, from natural products - 1 pack (300 g);
• 4-5 horseradish leaves;
• 10-12 cloves of garlic;
• salt - 8 tablespoons;
• sugar - 4 tablespoons;
• vinegar 9% - 20 tablespoons;
• a few bay leaves;
• a few peas of allspice;
• dill umbrellas.

How we will proceed: the recipe step by step

Step 1. We pre-soak the cucumbers for 3-4 hours in cold water, but you don't need to sterilize the jars - more on that later. We put the fruits in a jar tightly enough. At the same stage, we lay garlic, dill and horseradish leaves.

Step 2. Prepare the marinade. To do this, pour 2 liters of water into a saucepan and dissolve all the spices in it - i.e. salt, sugar, vinegar and chili ketchup.

Step 3. Take another pan (wide enough), put a towel made of any material there and put jars of fruit. Pour the marinade in them to the top.

Step 4. Cover the jars with lids (loosely), pour water into a saucepan and incubate for 10-15 minutes with boiling water.

Step 5. Carefully take out and immediately roll up the cans, and then let cool gradually for 2-3 days (keep under a warm cloth). After that we put it in the refrigerator and wait 1 month - after this time the product will be completely ready.

Crispy cucumbers for the winter with chili ketchup (in liter jars)

It turns out to be very appetizing, and most importantly - crispy cucumbers. After opening the can, it is advisable to use them within 1 week.

Of course, it is better to see once than hear a hundred times. Therefore, to clarify all the important details, it will be useful for housewives to watch a video, which describes in detail the technology for preparing pickled cucumbers with chili ketchup.

Crispy and sweet cucumbers with vinegar in one and a half liter jars for the winter

Canned cucumbers can be not only salty, but also sweet. Such a recipe is perfect for lovers of pleasant sweets - the balance of sour and sweet creates all the charm of the finished product. To prepare it, you need ordinary foods.

Components (for a 1.5 liter can)

• medium or small cucumbers - 800 g;
• water - 800 ml;
• salt - 2.5 tablespoons;
• sugar - 5 heaped tablespoons;
• vinegar 9% - 4 tablespoons;
• cloves - 3-4 buds;
• several dill umbrellas;
• medium-sized carrots - 1-2 pieces;
• a leaf of cherries, currants or raspberries - 3-4 pieces each.

Garlic, horseradish and other spicy ingredients are hardly appropriate here, because we are preparing a sweet dish, almost a dessert appetizer for main courses and salads.

Cooking recipe - step by step with a photo

Step 1. Cucumbers need to be soaked in cool water and held there for 3-4 hours.

Step 2. And the jars, as usual, are sterilized. To do this, you need to hold them for 10-15 minutes over boiling water or for the same amount of time in the oven at a temperature of 180 ° C.

Another option is to sterilize the jars in microwave oven within 3-4 minutes (then pour some water on the bottom so that the jar does not burst).

Step 3. Arrange the cucumbers and herbs in the jars. Cut the carrots into slices and also put them in a container. We prepare the marinade - dissolve all the components in boiling water.

Step 4. Then the cucumbers in the jars should be allowed to cool very slowly. To do this, the containers are wrapped in a warm cloth, under a blanket or blanket. Cool for 2-3 days, and then put it in a refrigerator or cellar, where it is stored all winter.

You can uncork the banks in a month. Such delicious cucumbers will sound good in a vinaigrette or simply as an appetizer for potatoes. The brine can be used in the preparation of hodgepodge and other similar soups.

Bon Appetit!

Cucumbers themselves are not spicy. taste, especially when it comes to overripe fruits. To give them a richer flavor, people have come up with many recipes for pickling them.

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

Cucumbers for the winter in jars - a step by step photo recipe

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

Your mark:

Cooking time: 3 hours 0 minutes

Quantity: 10 servings

Ingredients

• Cucumbers: 10 kg
• Dill: 4-5 bunches
• Sweet pepper: 2 kg
• Garlic: 10 heads
• Salt, sugar: 2 tsp each per can
• Ground pepper: to taste
• Vinegar: 2 tbsp l. per serving

Cooking instructions

For pickling, choose cucumbers that are small and of the same shape. Place them in a basin and rinse with cold water.



Wash the dill.



Clear Bell pepper from seeds.



Peel the garlic.



Cut it into washers.



Prepare salt and vinegar.





Perform the same action with the covers.



Place pepper and dill at the bottom of the jars, and then cucumbers. Add two teaspoons of salt and sugar, ground pepper. Pour boiling water over the contents of the jar and cover with a lid.



After 10 minutes, pour and boil the brine in a large container.



Then fill it back in. Add vinegar at the rate of 2 tablespoons of 9% vinegar to 1 liter jar of cucumbers.



Roll up the cans. Put them upside down for several days, wrap them up with a blanket.

Recipe for crispy cucumbers for the winter in jars

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

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

• cucumbers - 5 kg;
• one bitter pepper;
• horseradish root;
• head of garlic;
• 10 cloves;
• allspice and black pepper - one dessert spoon each;
• 6 bay leaves;
• on an umbrella of parsley and dill;

For cooking marinade you will need:

• 1.5 liters of water;
• 25 gr. vinegar 9%;
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara.

Conservation process:

1. We sterilize 3 one and a half liter glass jars.
2. We put all the spices in equal parts in each jar. The seeds should be removed from the hot pepper, and the horseradish should be chopped.
3. Wash cucumbers and cut off the ends. We transfer them to a large container and fill with cold water. Let them stand for 2 to 4 hours.
4. After this time, we take out the cucumbers from the container and, sorting by size, put them in jars.
5. In a separate container we prepare boiling water, which we then fill in the cucumbers, and cover with lids on top.
6. It takes 10 minutes to warm up. Pour the water back into the pan, add sugar and salt.
7. While the brine is being prepared, prepare a second portion of water for sterilization in a separate saucepan. It is also poured into jars of cucumbers, allowed to warm up for 10 minutes and drained.
8. When the brine boils, they need to pour the jars, but first pour vinegar into them.
9. Banks should be rolled up, put in a dark place.

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

How to close cucumbers for the winter in liter jars

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

For such preservation, you you need to stock up:

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

The rest of the components are calculated per liter jar:

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

Conservation process cucumbers for the winter

1. The cucumbers are washed and transferred to a deep container for pouring water.
2. Banks are thoroughly washed and sterilized. You also need to remember about the lids, they need to be boiled in a separate container.
3. Mix all the spices.
4. Preparing water for sterilization.
5. First we put spices in each jar, and then cucumbers, pour boiling water, cover with lids and set aside for 15 minutes to warm up.
6. After 15 minutes, carefully drain the hot water, move it to the stove and after boiling, add salt and sugar there.
7. Pour vinegar into each jar and fill it with brine.

It remains to roll it up, turn it over to check for the quality of seaming, and wrap it up with a blanket for further sterilization.

Pickled cucumbers in jars for the winter - a step by step recipe

The recipe below will surprise your family with its unique taste and pleasant crunch. For pickling cucumbers for the winter according to this recipe, you need to prepare the following products:

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

For the marinade you will need:

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

To cook such cucumbers for the winter can be done in a few steps:

1. Combine all the spices into a homogeneous mixture.
2. Chop the dill umbrella and currant leaves.
3. Rinse the cucumbers well, cut the tails on both sides and place in a deep container. Cover with water and set aside for 2 hours.
4. Prepare jars, wash and sterilize.
5. Pour water into a saucepan and put it on fire. As soon as it boils, it can be poured over jars of cucumbers.
6. Spices and cucumbers need to be placed at the bottom of the cans.
7. Pour sugar and salt there and pour vinegar.
8. After boiling, the water should be allowed to stand a little and cool down and only then fill the jars.
9. Place the filled sterilization jars in a large saucepan, cover them and let them boil for 15 minutes. Do not forget to put a towel on the bottom of the container.
10. After 15 minutes, the cans are rolled up.

Pickled cucumbers are ready for the winter!

Salting cucumbers for the winter in jars without vinegar

The proposed option for preserving cucumbers for the winter does not involve the use of vinegar or other acid.

For such a recipe, you will need these products:

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

Process canning looks like this:

1. The cucumbers are washed and placed in a deep basin for further filling with water. If they have just been collected, then the soaking procedure can be skipped.
2. After 2-3 hours, the water is drained and the cucumbers are washed.
3. Grind horseradish and bitter peppercorns.
4. Layers of herbs, chopped horseradish with pepper, cucumbers, again herbs with horseradish and pepper and cucumbers are placed in a large saucepan. The last layer should be the sheets.
5. Pour cold water into a separate container, pour sugar and salt into it, and mix until completely dissolved.
6. Layers of cucumbers with herbs are covered with a prepared filling, covered with a lid and placed under oppression for 5 days.
7. After 5 days, the brine is poured into a saucepan, all the spices are removed, and the cucumbers are thoroughly washed.
8. They are placed in pre-prepared jars.
9. Pour marinade up to the very top and let stand for 10 minutes.
10. After 10 minutes, it must be drained back and put on fire to boil.
11. As soon as it boils, cans are poured over them and rolled up.

How to close cucumbers in vinegar jars

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

To preserve with this method, you need to prepare:

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

For filling you will need:

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

Instructions for cooking cucumbers for the winter in jars of vinegar:

1. Cucumbers wash well and fit into a large basin for further filling with water for one day.
2. Banks are washed and sterilized.
3. Spices and cucumbers are placed in each jar.
4. The lids are boiled in a separate saucepan.
5. On average, one three-liter jar 1.5 liters of fluid is required. Having calculated the amount of water, we put it on the fire to boil.
6. As soon as the future filling boils, fill the jars with it and let it stand until the air bubbles come out.
7. We pour the water into a saucepan, pour salt and sugar into it and mix thoroughly. Bring the filling to a boil.
8. We place the cans in a large saucepan.
9. Pour vinegar into each and fill each jar with ready-made brine.
10. Cover with lids and leave to sterilize for 5-7 minutes.
11. We roll up jars of cucumbers.

A simple recipe for cucumbers for the winter in jars

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

Ingredient proportions are based on one 3-liter can, so you will need to adjust the amount of food as needed.

What do you need prepare:

• 1.5-2 kg of cucumbers;
• 5 leaves of currants and cherries;
• 2 horseradish leaves;
• 5 cloves of garlic;
• 1 bunch of dill;
• 1 liter of water;
• 2 tbsp. l. salt;
• 2 tbsp. tablespoons of sugar.

Canning is performed in several steps:

1. Cucumbers are washed, tails are trimmed and filled with cold water for 4 hours.
2. Banks are washed and sterilized.
3. The lids are boiled in water.
4. The greens are sorted out and crushed.
5. Each jar contains all the spices, with the exception of horseradish.
6. Cucumbers are placed on top of the spices and covered with horseradish leaves.
7. Sugar and salt are poured into pre-boiled water.
8. Jars of cucumbers are poured with it and rolled up.

After a month, the cucumbers can be served on the table.

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

For lovers of allsorts, this method is very suitable. All components are listed per liter can.

To preserve cucumbers with tomatoes for the winter using this method, you will need:

• 300 grams of cucumbers;
• 400 grams of tomato;
• 1 bitter peppercorn;
• paprika - to taste;
• a few sprigs of fresh dill;
• 3 cloves of garlic;
• 1 horseradish sheet;
• 2 bay leaves;
• 3 allspice peas;
• 1 tbsp. a spoonful of salt;
• 1/2 tbsp. tablespoons of sugar;
• 1 tbsp. a spoonful of vinegar 9%.

Canning tomato with cucumbers is performed in several steps:

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

Cucumbers with tomatoes for the winter - video recipe.

Cucumbers for the winter in jars with mustard

Cucumbers for the winter, canned with mustard, are well stored both at home and in the basement. They taste aromatic and piquant.

To preserve cucumbers using this method, you need to prepare:

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

The whole process is performed in several steps:

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

A cold way to close cucumbers for the winter in jars

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

All ingredients are taken per 3 liter jar.

• even small cucumbers;
• 1.5 liters of water;
• 3 tbsp salt;
• 5 black peppercorns;
• one head of garlic;
• two bay leaves;
• 2 leaves of currant, horseradish and tarragon.

Execution of works according to this plan:

1. The cucumbers are washed.
2. Banks are sterilized.
3. Each jar contains spices and cucumbers.
4. Pour water into the jar and immediately drain it, so you will find out the right amount of water for filling.
5. Add salt to it and refill the jars with it.
6. Close them with nylon caps and install them in the cellar.

After 2 months, you can start tasting.

Cucumbers for the winter in jars without vinegar - a diet recipe

Vinegar destroys some of the beneficial trace elements and vitamins, so many housewives prefer to use the dietary method of harvesting cucumbers for the winter in jars.

For this you would need:

• small cucumbers;
• 2 sprigs of tarragon;
• one dill umbrella;
• 1/3 horseradish leaf;
• 2-3 leaves of currant and cherry;
• 4 cloves of garlic.

To fill:

• 1 liter of water;
• 2 tbsp. tablespoons of salt.

Conservation cucumbers using this method can be done in several steps:

1. The cucumbers are washed, transferred to a deep basin and filled with water for 5 hours.
2. Spices and cucumbers are placed in sterilized jars.
3. Salt is added to the water, mixed thoroughly and poured into jars with cucumbers.
4. Leave to ferment for 3 days, then drain, boil, fill the jars and roll up.
5. Let them cool naturally.

As you already understood, there are several ways to prepare cucumbers for the winter, but in order to please you with the final result, you must follow some recommendations:

• Harvesting cucumbers must be done on the day of picking, picking them up by size.
• For filling, it is better to take deep water from wells or wells. In apartment conditions, it is better to take additional purified water, and not from the tap.
• Be sure to soak the cucumbers before preserving.
• Glass jars must be sterilized.
• Use currant, cherry or oak leaves as spices.
• For storing ready-made cucumbers, it is better to use a cellar or basement.

We are waiting for your comments and ratings - this is very important for us!

Summer is the time for twists, I want to tell you the recipe for preserving cucumbers for the winter. All hostesses try to close as many useful goodies as possible for the winter. And each has its own recipe. I tried many different ones, and a couple of years ago I found the perfect one for myself. It is very simple and quick to marinate, but it turns out deliciously unrealistic. And you can store it not only in a rural basement, but also in an ordinary apartment - they do not deteriorate.

Ingredients:

• cucumbers;
• Dill;
• bitter pepper;
• horseradish leaves;
• black currant;
• garlic;

Marinade (for 1 liter of water):

• vinegar - 80 milliliters;
• salt - 50 grams;
• sugar - 25 grams;
• bay leaf - 1 piece;
• allspice - 2 pieces;
• cloves - 1 piece.

Preservation of cucumbers for the winter. Fast and easy. Step by step cooking

1. Before starting work, soak the cucumbers in water for 3-6 hours. Thanks to this, the cucumbers "get drunk with water" and become crispy.
2. First you need to prepare the jars. I usually use liter. They are small - they opened it, ate it right away, and it costs nothing in the refrigerator and does not deteriorate. Banks need to be washed well under running water, and before closing, I also disinfect them in the microwave. You need to put cans in it, put on medium power for 1 minute. But if you are sure of the cleanliness of the running water, you can skip this. Or there is another way to sterilize the jars: already full, with cucumbers and marinade, they need to be covered with a lid and put in boiling water for 3-5 minutes. Then the lids will definitely not swell, the cans will not explode, and the cucumbers will stand. But since we do it with vinegar, cucumbers can stand like that without additional measures.
3. Put the water to boil and start preserving.
4. Put horseradish leaves, dill sprigs, a couple of cloves of garlic and a ring of hot pepper in clean jars at the bottom.
5. Now you need to rinse the cucumbers well and only then place them in jars. I do this: I lay them vertically in a circle, pressing them tightly to each other. The jar should be completely filled with cucumbers. If the whole ones no longer fit, they need to be cut. You need to leave quite a bit of space on top to put the twigs and fill with water. We will pour boiling water twice. For the third time - marinade.
6. Place the cucumbers in all the jars and continue.
7. When all the jars have been filled, you need to put 1-2 cherry leaves in the jars and, if any, 5 pieces of black currant. It will give a beautiful color and add a pleasant sourness. And on top you need to put on a sprig of dill, it will add flavor to the cucumbers that lie on top.
8. If the water has already boiled, take a ladle and carefully fill all the jars with water. Be careful. You need to fill it to the very edge.
9. When you have covered all the cucumbers with boiling water, leave them on the table until they are completely cool.
10. When the water has cooled down, it must be drained and filled with new boiling water, again wait until it has cooled down.
11. And for the third time, fill it with marinade. To make a marinade, you need to drain the cooled water from the jars into a large saucepan in which we will make the marinade. Add salt directly to the pan (I use ordinary food stone), sugar, bay leaf, black peppercorns and a sprig of cloves. Mix everything well, put on fire and wait until it boils. Pour vinegar 9% into boiling water, or, if you have 70% acetic acid, dilute it with water in a ratio of 1 to 7, then you get vinegar 9%.
12. When the water has boiled, carefully add the vinegar. Pour it in a thin stream so that no foam forms.
13. Now you can safely fill the jars with hot brine. Pour gently to the very edges. Let me remind you that if you are afraid that the cans will explode, you can sterilize them after you pour the brine and close the lid. But since our brine contains vinegar, the cans will stand at room temperature in the apartment anyway.
14. When the jars are filled with brine, cover them with lids and roll them up with a key. I use a semi-automatic key, it is easy for them to work, there is no need to call for help from the stronger sex, because it is easy and simple for me to do it myself. I twist it all the way and proceed to the next jar.
15. When you screw it up, you need to turn the jar onto the lid, check if the brine is flowing from under the lid, we do this with all the jars. Then we wrap them up in a blanket, wait alone - one and a half days, until they cool completely.
16. All is ready! The conservation is over. You can leave the jars in the pantry in the apartment, you can lower them into the basement - they will be stored everywhere. Now you have stocked up on pickled cucumbers for the winter!

Here is a recipe for cooking cucumbers for the winter. I am sure you will succeed, and in winter we will crunch wonderful canned cucumbers together! Do not forget to drop by our "Very tasty", there is always interesting recipes for your culinary masterpieces!

To do very delicious cucumbers for the winter, you need to consider canning recipes in liter jars. The options for blanks are quite diverse, pickled cucumbers are especially popular. They go as an addition to dinner, are part of the first and second courses.

A simple canning recipe

If the hostess does not have a lot of free time, you can make seaming according to a simple recipe. Crispy cucumbers will be a great treat for festive table... Every invited guest will want to know the preparations. For seaming, you do not need a large set of seasonings, everything you need can be found in the house.

The marinade differs from the classic brine, it has delicate notes and an original aftertaste.

Ingredients:

• garlic - 2 cloves;
• bay leaf - 1 pc .;
• allspice - 2 pcs.;
• sugar - 20 g;
• dill - 1 umbrella;
• salt - 10 g;
• cucumbers - 500 g;
• bell pepper- 1 PC.;
• black pepper - 3 peas;
• vinegar - 5 g.

Preparation:

• We wash the cucumbers, choose the whole ones. Vegetables should not be damaged. If there are yellow specimens, they cannot be rolled up.
• Soak vegetables in cool water. This requires a maximum of 2 hours.

• Let's start preparing the cans. We wash them, sterilize them over steam. Pour boiling water over the lids.
• Put the dill, bay leaf in a separate container. Pour boiling water over everything, let stand for a few minutes. This will allow the flavors to fully develop and convey the spicy notes to the vegetables.

• We wash the pepper, cut into cubes, remove the seeds. We throw the resulting pieces into jars.

• We send dill, garlic, pepper to the pepper.

• Let's start preparing cucumbers. We cut off the tails on 2 sides, carefully fill the jars with fruits. It is best to place the cucumbers vertically.

• Pour boiling water into the jars, cover with lids, let it brew for about 20 minutes.
• At the end of the allotted time, pour the liquid into the pan, place the dishes over the fire. We are waiting for the water to boil.
• We pour boiling water into jars.

• Let's start cooking the marinade. Fill the pan with water, add salt and sugar. The components must dissolve.
• We remove the liquid from the cans, pour the brine into the containers. Finally, add vinegar.

• We roll up the jars with lids, turn them over, cover them with warm material.
• As soon as the preserves have cooled down, we place them in the basement for further storage.

Crispy cucumbers

One of simple ways canning cucumbers in liter jars for the winter. Allows you to get very tasty and mouth-watering gherkins. This requires a small list of ingredients to be prepared and a delicious snack is ready. Even a novice hostess can cope with such a task.

Do you canned cucumbers in liter jars?
Vote

Ingredients:

• bay leaf - 2 pcs.;
• garlic - 2 cloves;
• horseradish leaves - 1 pc .;
• black pepper - 6 pcs.;
• salt - 40 g;
• currant leaves - 3 pcs.;
• allspice - 2 peas;
• sugar - 40 g;
• dill - 1 umbrella;
• cucumbers - 2 kg;
• vinegar - 20 g.

Preparation:

1. We peel the cucumbers, remove the branches, cut off the tails.
2. We throw vegetables into a container, fill it with cool water. They should sit in the water for about 4 hours.
3. Let's take care of the preparation of the cans and the preparation of the marinade. We wash the greens well, clean them of dust, sand. We clean the garlic.
4. We wash the banks. For convenience, you should take a sponge and laundry soap.
5. Pour horseradish leaves, currants, dill into jars. Throw in garlic, pepper, bay leaf.
6. We take the gherkins out of the water, shake them off, carefully put them on the banks.
7. Finally, add vinegar to the preservation.
8. Pour boiling water over the lids.
9. In the meantime, let's get down to cooking. Fill the pot with water, add sugar and salt. Bring the water to a boil.
10. Pour the brine into jars, cover them with pre-sterilized lids.
11. We put a pot of water on the fire, put jars of fruit in it, boil for no more than 7 minutes. This time is enough for the fruits to change color, and the marinade begins to boil. Such sterilization will allow the preservation to last as long as possible.
12. We twist the jars with lids, turn them upside down, place them in a dark place, cover them with a blanket.

As soon as the preserves have cooled down, we put them in a secluded corner. In a month, you will be able to taste the delicacy.

Spicy cucumbers

Preserving cucumbers for the winter in liter jars is the best option. The small volume allows you to quickly consume very tasty vegetables. In addition, such a container takes up little space in the refrigerator.

By adding spices such as cloves and coriander to the marinade, you can get savory cucumbers. They will appeal to lovers of spicy dishes and will help diversify the daily menu.

Ingredients:

• garlic - 2 cloves;
• coriander - 1 pc.;
• allspice - 4 pcs.;
• vinegar - 80 g;
• sugar - 40 g;
• cucumbers - 500 g;
• bay leaf - 1 pc .;
• dill - 1 umbrella;
• cloves - 1 pc.;
• salt - 20 g;
• peppercorns - 5 pcs.;
• water - 500 ml.

Preparation:

• We throw cucumbers into cool water. This is especially true for fruits that were harvested from the site a few days before seaming.

• Cooking banks. To do this, they need to be washed, sterilized. We throw in the containers prepared in advance spices.

• We fill the jars with vegetables.

• Throw dill on top.
• Let's start preparing the brine. We fill the pan with water, add sugar, salt, vinegar. Bring the liquid to a boil.

• Pour boiling water into containers.

• We sterilize the jars with the contents in a water bath. To this end, we put them in a saucepan, pour in water, bring it to a boil. We sterilize the jars over low heat, 5 minutes will be enough. This time will be enough to acquire an olive color.
• We remove the cans from the pan, tighten the lids, turn over.

• As soon as the preserves have cooled down, we turn the cans over, put them in the basement for permanent storage.

Preservation with citric acid

There are a lot of recipes for canning cucumbers for the winter. Many housewives choose liter jars for seaming, as a result, delicious, crispy fruits are obtained. Each recipe is different. Some add vinegar to the marinade, while others prefer to use citric acid.

To buy canned vegetables spicy taste, red pepper should be added to the recipe. A simple ingredient like this will add some spice to the dish.

Ingredients:

• horseradish leaves - 2 pcs.;
• sugar - 10 g;
• extragon - bunch;
• basil - a bunch;
• garlic - 1 clove;
• dill - umbrella;
• salt - 10 g;
• cucumbers - 500 g;
• currant leaves - 3 pcs.;
• cherry leaves - 3 pcs.;
• hot peppers- 1 pod;
• citric acid - 5 g.

Preparation:

• Let's start sterilizing cans over steam.
• We immerse the prepared greens in boiling water, throw them into jars.

• Peel the garlic, send it to the greens.
• Throw a pod of pepper into a jar.
• We begin to tamp the cucumbers. But before doing this, dip the vegetables in boiling water 3 times, and put them in containers.
• Top with currant leaves.
• Add salt, granulated sugar, citric acid to the prepared containers.

• We place a container of water on the stove, bring the liquid to a boil. Pour boiling water into jars, roll up lids.

• We turn over the cans, warm them with a blanket.
• As soon as the preserves have cooled down, we place them in the basement for permanent storage.

Bulgarian cucumbers

Being engaged in canning cucumbers for the winter in liter jars, each housewife wants to get very tasty fruits. The Bulgarian recipe will be a real find. The brine is aromatic, and the cucumbers are crispy. Such a result can be achieved thanks to well-chosen seasonings.

The recipe was used by our grandmothers, and passed it on to their children. That is why it is so popular and is often used at home.

Ingredients:

• vinegar - a few drops;
• currant leaves - 2 pcs.;
• hot chilli pepper - 1 pc .;
• dill - umbrella;
• garlic - 4 cloves;
• cucumbers - 500 g;
• horseradish leaves - 2 pcs.;
• allspice peas - 6 pcs.;
• mustard beans - 5 g;
• black pepper - 6 peas;
• bay leaf - 4 pcs.;
• cherry leaves - 2 pcs.;
• salt - 50 g;
• sugar - 150 g;
• citric acid - 5 g.

Preparation:

1. We wash the vegetables thoroughly, fill them with cool water. This requires at least an hour. Soaking will allow the fruit to grow firm.
2. We wash the greens, pour over boiling water.
3. We sterilize the jars, fill them with cucumbers, herbs.
4. Fill the jars with boiling water, cover with lids.
5. Pour liquid from cans into a saucepan, boil. We repeat the procedure 2 times.
6. Let's take up the preparation of the brine. We pour salt, citric acid into the water. We are waiting for the water to boil.
7. Pour the marinade into jars, roll them up with lids.
8. We turn the banks over, cover them with a blanket. After 24 hours, we place them in a basement or cellar for further storage.

Canned cucumbers are one of the favorites. They can be consumed both separately and combined with appetizers, salads. The fragrant fruits will become a wonderful treat on the festive table, even gourmets will want to try them.