Pickled cucumber recipes per liter jar. How to pickle cucumbers so they are crispy. Pickled cucumbers for the winter: crispy without sterilization

Delicious and crispy cucumbers, cooked for the winter, are the dream of any hostess. It is important not only to give preference to the desired variety, but also to choose the correct recipe marinade so that it has the correct ratio of salt and granulated sugar.

Cucumbers can be cooked in different ways, there are many recipes that make homemade preparations tasty and appetizing. Each housewife has her own secrets of cooking.

Culinary tricks

Various ingredients are added:

• dried as well as fresh herbs;
• greens;
• Bay leaf;
• cherry leaves, currants;
• garlic;
• carrot;
• pepper;
• spices.

We offer our readers a recipe for pickle brine for 1 liter of water with the addition of 9% vinegar. This component is necessary for the preparation to be better stored, and the marinade has a rich sour and sweetish taste.

If you want the pickled cucumbers to be crispy, pick up young vegetables with thin skin and dark pimples, the size should not be large, 7-8 centimeters is enough. Collect vegetables a day before preserving from your own garden. If you buy cucumbers from the market, give preference to only fresh ones.

Before pickling, be sure to soak the fruits in cold water for 2 to 8 hours, changing it regularly. Let's reveal the secret, the colder the water is, the tastier it will be.

Marinade recipe

To prepare a marinade for 1 liter of water for cucumbers, the following components are required:

• boiled water - 1 liter;
• sugar - three tablespoons without a slide;
• salt - two tablespoons;
• vinegar - 1 spoon for each liter.

We boil water, put table salt in it, dissolve it. It is necessary to add sugar to boiling water, stirring it until the grains dissolve. The water should boil for a few minutes. You need to pour the marinade over the jars of cucumbers, close the lid and leave for 20-25 minutes.

After the water has cooled down, pour it from the jar back into the pan. We add a little more water, because it has soaked into the cucumbers and evaporated. Boil again for 2 minutes.

We make another fill, pour out the marinade so that it fills the jar to the brim. Cover again for 15 minutes. Pour again into the marinade, boil. Add a tablespoon of vinegar to each jar. Pour boiling marinade over the cucumbers and roll up the jars. Turn them over and wrap them until they cool completely.

Keep cucumbers in a cool place. If vinegar is not suitable, citric acid can be substituted.

Pay special attention to spices. You don't need to add a lot of garlic, because the cucumbers will be too soft. But leaves and cherries, cloves and peppers cannot affect the density of vegetables. Other seasonings can be added as desired. The main thing is to cook everything according to the recipe, but try the brine so that it turns out the way you like it.

Cucumbers are incredibly tasty and crunchy. They can be used as a standalone snack or added to salads. The dish will decorate any table, cucumbers are quick to eat, and they will definitely ask you to reveal the secrets of their preparation.

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.



Remove seeds from bell peppers.



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 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 the 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;
• 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 pour over 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 you need to 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. The prepared filling is covered with layers of cucumbers with herbs, 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 indicated 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 need to follow some recommendations:

• Harvesting cucumbers should 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!

You don't need the skill of a head chef to get the most delicious crunchy pickled cucumbers. These vegetables are easy to cook and pickle at home.

Whatever preparations the hostesses make, pickled, crispy cucumbers, made at home for the winter, take a special place. Look at them - they are drooling!

Here (in this article) are collected in one place best recipes pickled cucumbers (for convenience, I created a menu):

In winter, no one can be imagined without them. festive table, salad or sandwich for breakfast.

In order for the appetizer to turn out to be truly pleasant, tasty and aromatic, you need to properly roll up the vegetables, adding the required amount of spices and seasonings. Therefore, we propose to consider several detailed recipes.

Sweet pickled cucumbers for the winter 1 liter, like Bulgarian

The second name of the conservation is “Bulgarian cucumbers”. They taste sweet and sour. Perfectly stored in the cellar, refrigerator.

This recipe can be found in many cookbooks of grandmothers and mothers. The amount of the specified ingredients is calculated for a 1 liter can.

Products

• small cucumbers;
• turnip onions - 60 gr;
• granulated sugar - 50 grams;
• garlic - three cloves;
• table salt (without additives) - 30 g;
• bay leaf - 1 pc .;
• peppercorns - to taste;
• sprigs of fresh dill;
• table vinegar - 45 ml.

How to cook pickled cucumbers for the winter?

Rinse the jar with soap and soda solution, dry in the oven. Boil the lid.

Peel the onion. Cut into several slices. Rinse the cucumbers with a foam sponge, put in an enamel container, fill with ice water and leave in a cool place for 2-3 hours. Remember to change the water from time to time.

Put spices, peeled garlic cloves and cucumbers tightly on the bottom of a glass container. Place dried dill sprigs on top.

Boil clean, filtered liquid in a separate container. Fill the prepared jar with the contents. Cover and leave on the kitchen counter for 10-15 minutes.

Gently drain the liquid back into the pan, add granulated sugar and salt. With regular stirring, bring to a boil and cook until the loose ingredient is completely dissolved. Remove from heat, add acid and stir.

Pour the hot marinade into clean, sterile jars. Close tightly with lids and turn over. Wrap up with a warm blanket. Store in a cellar or refrigerator after cooling.

Pickled cucumbers with citric acid as in the store

Using this recipe, I manage to get the awesome taste of pickled cucumbers like in a store. Try it yourself and compare with store copies - the same thing.

Ingredients

• cucumbers for 2 liter jars;
• dill - 4 branches;
• mustard beans - 1 tsp;
• table salt - 60 g;
• granulated sugar - 50 g;
• cherry leaf - 2-3 pcs.;
• lavrushka - 2 leaves;
• garlic - 10 cloves;
• citric acid - 5 g each (per can);
• peppercorns - 5 pcs.;
• filtered liquid - 1 l.

Shop recipe

Rinse the cucumbers well and soak for several hours in cold liquid. Peel the garlic and cut each slice into several pieces. Rinse and dry fragrant herbs.

Wash the jars with a soapy-soda solution, sterilize over steam, and boil the lids for several minutes.

Cut off the tips of the cucumbers, put them tightly in a prepared container along with aromatic herbs, spices and garlic. In a separate saucepan, bring the liquid to a boil and pour it into the jars. Cover and leave containers on the kitchen counter for a quarter of an hour.

Strain the water back into the pot, add salt and sugar. Bring to a boil with regular stirring, cook for 3 minutes until loose ingredients dissolve.

Remove the prepared brine from the stove. Pour the prepared jars with them and add citric acid to each. Close the container tightly, turn it over and cool under a fur coat. It is allowed to store the workpiece in the cellar or refrigerator.

And try some more delicious recipes for preparation:

Pickled cucumbers in a 1.5 liter jar

Are there a lot of 1.5 liter jars in the house? Then we offer you an unusual recipe for making pickled cucumbers.

In winter, all family members will appreciate the tasty, bright workpiece. The carrot included in the dish makes the appetizer not only fragrant, but also very healthy. It is in a large container that the appetizer will look unusual and original.

Composition

• fresh greens of small size - 1.6 kg;
• carrots - 150 grams;
• white onion - 100 grams;
• sprigs of mint - 4 pcs.;
• black peppercorns to taste;
• horseradish leaf, cherry and black currant, 4 pcs.;
• table salt - 90 gr;
• granulated sugar - 60 gr;
• filtered water.

Cooking method

First of all, you need to prepare all the ingredients: onions, carrots - peel, aromatic herbs - rinse, dry, and vegetables - rinse, dry and cut off the "butts" as needed.

Chop the prepared onion into rings, carrots into slices, and cut the cucumbers into 4 pieces.

Wash the jar with soap, sterilize. Place spices and aromatic herbs at the bottom of the container. Then lay the onion-cucumber-carrot in layers. In this way, lay out the vegetables until the ingredients and space in the container run out. Cover with lids.

Boil water in a separate saucepan, fill the jars with the contents, stand for 10-15 minutes and drain the liquid back.

Add granulated sugar, salt. With regular stirring, bring to a boil and cook until the bulk products are completely dissolved. Remove from the stove, pour in the acid and immediately pour over the fruit. Roll up hermetically, turn over, wrap and cool. Store in a cellar.

Pickled cucumbers for the winter - crispy in a 3 liter jar with currants

Do not want to add acetic acid to the marinade. Then we propose to consider a recipe for making pickled cucumbers with the addition of red currants. The workpiece is very beautiful and tasty.

Products:

• how many cucumbers will fit in a 3-liter container;
• red currant - 60-80 g;
• chives - 3 pcs.;
• horseradish root - 5 g;
• granulated sugar - 25 g;
• table salt - 35 g;
• black peppercorns - 9 pcs.;
• currant leaves - 3 pcs.

Recipe

Prepare vegetables: wash and soak in ice-cold liquid. Wash the jars with soap and dry in the oven. Put the specified, peeled spices and aromatic herbs on the bottom of each container.

Cut off the ends of the zelents and place them tightly in jars with processed berries. Boil the filtered liquid in a saucepan and pour over. Cover and leave for 10-20 minutes.

Filter the water back into the pot, add salt and sugar. With regular stirring, bring to a boil.

It is important that the free-flowing components are completely dissolved. Pour the ready marinade into a container with greens. Cover and place in a pot of cold water for further pasteurization. In time, this process will take 5 minutes.

Remove carefully and screw tight. Store in a refrigerator or cellar.

Useful and interesting:

Pickled crispy cucumbers with vodka: a recipe for the winter in a cold way

Just do not think that the taste of vodka will be felt in the marinade. Not at all! On the contrary, you cannot even smell the vodka. And in fact good vodka or cognac gives our green fresh fruits a firm crunch and strength.

The foundation

• cucumbers of any size,
• cooking strength - 3 tablespoons,
• vodka - 75 grams,
• filtered water - 1.5 liters per 3 liter container,
• currant and horseradish leaves,
• dill umbrellas,
• garlic,
• celery,
• peppercorns (allspice, white and black).

We marinate in cans of any size

Soak the washed fruits in a bowl of cold water. After 3 hours we take it out and wipe it off with a towel. Cut off the butts and sort them by size.

Put half of the spices and herbs on the bottom. Then upright cucumbers and the second part of the spices. If the container allows you can still layer the fruit.

Now salt and vodka. Fill up to the shoulders with water and twist for the winter. Store in a cool place. If you want to taste pickles now, then after 3-4 days you can try. During this time, they will have time to marinate.

Pickled cucumbers for the winter: crispy without sterilization

The simplest and most popular method of canning greens with the addition of acetic acid. The main ingredient is made without much hassle, and as a result, the workpiece is crispy, tasty and juicy.

Ingredients

• small cucumbers - 3 kg;
• canning salt (per 1 liter of liquid) - 45 g;
• granulated sugar - 30 grams (per 1 liter of brine);
• table vinegar - 30 ml (per 1 liter);
• garlic - 2 cloves;
• peppercorns, bay leaves, fresh dill (twigs or umbrellas) to taste.

Recipe

Using a foam sponge, rinse the greens in cool water. Place in a food bucket and cover with ice-cold liquid. Leave in a cool place for 3 hours. The longer the vegetables are soaked, the crisp they become.

Advice! To obtain a more tasty preservation, it is recommended to additionally change the liquid 3 times during the entire soaking time.

In the meantime, it is necessary to prepare a container in which the greens will be preserved. To do this, it must be thoroughly rinsed with a soap and soda solution. Dry in the oven at a temperature not exceeding 100 degrees.

Rinse the prepared herbs, dry. Peel the garlic from unsuitable parts, chop into slices.

Put spices on the bottom of clean jars: peppercorns, garlic and aromatic herbs. Then tightly cucumbers, which are previously removed "butts". Boil the water, not forgetting to measure in order to calculate the required amount of spices for making the marinade.

Pour boiled water, let stand for 10 minutes and drain it back. We boil and repeat the procedure 1 more time.

Bring the liquid to a boil, add sugar, salt. Cook until the bulk components are completely dissolved. Turn off heating and add acid. Stir and fill the jars with the contents with hot marinade.

Close hermetically, turn the lid down and wrap with a warm blanket. After cooling, put away for storage.

Pickled cucumbers with mustard for the winter in liter jars

Instead of acetic acid without sterilization or with it, I often use mustard. Or you can combine mustard seeds and vinegar. There will be nothing wrong with this compatibility, on the contrary, vegetables will acquire a new piquancy and become even more attractive in terms of appetizers.

I got this recipe for pickled cucumbers with mustard, horseradish and currant leaves from my mother and grandmother. Watch the video:

The most delicious and crunchy pickled pickles for the winter according to the classic recipe

Introduced classic step by step recipe consists of the simplest ingredients. The blanks are appetizing and taste like cask pickled cucumbers.

Feature preparation - it is allowed to use greens of any size, including overripe ones.

What do you need?

• cucumbers, how many will fit in a 3-liter glass jar;
• table salt, not iodized - 4 tablespoons (in the marinade) and 2 tablespoons additionally;
• Carnation;
• black peppercorns;
• allspice;
• fresh dill - twigs and umbrellas.

Pickling method

Wash fresh fruits, put in a suitable container and fill with ice liquid. Leave in this form for 2 hours, remembering to regularly change the water.

In the meantime, rinse the jars with soap and dry in the oven. Arrange the prepared cucumbers in sterile containers in layers along with aromatic herbs and seasonings. Add the indicated amount of coarse salt and fill with clean filtered water.

Cover and shake the contents gently to distribute the salt evenly.

The lid must be removed, and a gauze napkin should be placed on the neck, having previously moistened it with water. Pour 2 tablespoons of coarse salt on top.

Leave containers in this form for 2 days. During the specified time period, the brine in the jar will become cloudy. The smell of barrel vegetables will appear, which indicates that it is time to move on to canning.

Carefully remove the gauze, strain the liquid into a saucepan and place on the stove. Bring to a boil and heat for 1-2 minutes. Pour hot brine into a jar, close tightly and turn over. Cover with a warm blanket and leave as it is until completely cooled.

Pickled pickles for the winter recipe without vinegar with apple juice

Apple cider juice will help replace acetic acid. Such a preparation perfectly diversifies the diet of people with diseases of the digestive system.

The step-by-step cooking recipe is quite simple and at the same time unusual. From the specified number of ingredients, you will get 2 jars with a capacity of 1 liter.

You need

• small fresh cucumbers - 2 kg;
• apple juice (clear) - 2.3 l;
• rock salt - 60 gr;
• granulated sugar - 60 gr;
• mint - 2-3 leaves;
• dill - 2 umbrellas;
• carnation - 2 inflorescences;
• black peppercorns - 4 pcs.

Pickles recipe

Wash the jars with soap and dry in the oven. Rinse the cucumbers, put in a suitable container and cover with cold water. Soak for 2-3 hours.

Rinse mint, dill umbrellas and other spices, pour over with boiling water.

Put processed spices and aromatic herbs in prepared glass containers. Place the cucumbers tightly and neatly. Cover with a lid.

Let's start preparing the marinade. To do this, pour the apple juice into an enamel pan, add salt and granulated sugar. With regular stirring with a plastic spatula, bring to a boil and cook until the bulk components are completely dissolved.

Fill cucumbers, roll up tightly, turn over. Wrap it up with a warm blanket, and then put it in a cellar or refrigerator for storage. The maximum shelf life of this workpiece should not exceed 6 months.

Advice! You can replace apple juice with grape, apple and pumpkin juice. In this case, it is necessary to use a cherry leaf, lemongrass from aromatic herbs.

Video recipe: Pickled cucumbers with Chili ketchup for the winter

We will cook vegetables in liter jars. A wonderful simple and quick recipe for preparing a blank.

When you start cooking and pickling, make sure that the household does not attack you. Otherwise, the cucumbers will not live to be preserved - they will be eaten right there - they are so delicious!

We watch the video, everything is there in order and is described in detail:

How to properly pickle cucumbers for the winter

In order for pimpled vegetables to turn out tasty, aromatic and crispy, you must follow a few simple recommendations:

Use only high quality raw materials. It is recommended to select fruits of medium size with pimply and firm skin.

Aromatic herbs and spices must be used to add flavor and prolong the life. It can be cherry leaves, currants, horseradish (root), allspice and black peas, clove inflorescences, mustard grains.

Be sure to soak the greens. The more often you change the water, the crispier they become.

Instant pickled cucumbers in a bag in 2 hours: dry quick pickling method

Finally, I will share the recipe fast food... I want to taste fresh green summer fruits that are already salted right now. There is no urine to look at them - they ask to open the jar.

No, we will not touch the ready-made ones, but we will cook them according to a quick recipe in a bag.

For this classic recipe prepare lightly salted cucumbers with garlic and herbs.

We need

• fresh gherkins a little more than a pound,
• dill umbrellas,
• a spoonful of salt
• 2 cloves of garlic.

A quick pickle recipe in a bag

Wash the fruits, remove the "butt". And for quick salting and cut the marinating into quarters.

Put in a bag and add garlic and herbs. Salt and mix thoroughly by hand - directly with your hands.

Tie cellophane and shake vigorously several times. Then they are placed in another bag so that the brine that the vegetables will give does not run away. And leave for 2 hours - let it be salted and soaked in spices.

After 2 hours you can enjoy a quick snack.

By the way, I have an article where I tell how to cook quick and tasty lightly salted cucumbers to eat even tomorrow -

Bon Appetit!

Today I got a long article - I wanted to tell everything in one topic, without splitting it into pages. So that all possible pickled cucumber recipes are in one place.

I would like to take this opportunity to ask you, dear readers, what you can recommend recipes for such a preparation for the winter. Share below in the comments.

The time has come for harvesting vegetables and fruits in many respects determines how varied and tasty our winter menu will be.

Will there be additions to lunch or dinner from hearty salads, aromatic canned peppers or a tomato, fragrant tea jam ...

Among all this variety, cucumber preparations are among the most popular.

After pickled or salted, they are good not only by themselves, they are one of the important components of most salads, they are also used in the preparation of first and second courses.

Today's article is for those hostesses who decided to cook cucumber blanks for the winter in liter jars, crunchy little cucumbers are especially tasty and appetizing.

But the choice of a recipe for storage in such a container must be approached carefully, because if they are stored in three-liter containers without problems, then in liter ones because of the small volume they are worse, more often they "explode", and therefore require a recipe precisely verified in terms of the amount of preservatives.

By the way, for the same reason, when harvesting cucumbers in a small container, jars are most often not just poured with hot brine, but also sterilized.

Despite the fact that the recipes are very similar at first glance, experienced housewives know that even a slight difference in seasoning, and even more so in salt-sugar-vinegar, significantly affects the taste.

Do not forget that the seaming utensils must be washed and sterilized, and the vegetables and seasonings must be well washed.

And one more helpful advice: before you start rolling, it is advisable to soak the cucumbers in cold water for 3-4 (three to four) hours, this increases their "ability" for long-term storage.

Recipes for crispy cucumbers for the winter in liter jars

Cucumbers "Like from the store"

For the 1st one-liter jar you will need:

• Cucumbers (it is advisable to choose the same, small-sized specimens)
• 2 (two) table. lies. 9% vinegar
• 5 (five) pieces of black pepper and allspice
• 1 (one) dill umbrella (take with seeds and leaves)
• 1 (one) bay leaf
• Mustard seeds (preferred, but not required)
• To prepare a marinade based on 3 (three) liters of water, we need:
• 100 (one hundred) gr. salt
• 200 (one hundred) gr. granulated sugar

We wash the cucumbers well, cut off their tips. Fold as compactly as possible in pre-prepared jars, laying down all the specified seasonings except salt-sugar-vinegar.

To prepare the marinade, dissolve the salt / sugar in boiled water and, after dissolving, pour everything to the prepared root vegetables.

Cover with metal (pre-sterilized) lids on top and sterilize.

After that, bubbles will constantly rise from the bottom.

Then take out, pour into each set amount of vinegar, and then roll up. Turn them upside down and, wrapping them up, put them to cool.

"Cucumbers in Bulgarian"

For 1 one-liter jar, we need:

• Cucumbers, small and tidy
• 1 (one) garlic clove
• 1 (one) not very large onion
• 4-5 (four to five) bay leaves
• 5 (five) allspice peas

• 0.5 (half) liter of water
• 3 (three) table. lies. 9% vinegar
• 2 (two) tea. lies. salt
• 4 (four) tea. lies. granulated sugar

Put seasonings, onions, garlic in a one-liter container. Cucumbers, preferably small in size, wash, place tightly on top of the seasoning.

Make a marinade - add salt / sugar to the water, bring everything to a boil and pour in vinegar after boiling, then turn it off immediately.

Pour cucumbers with boiled marinade, sterilize for 8 (eight) minutes. Roll up.

Many people prefer to roll cucumbers into liter jars for the winter without sterilization. In this case, the following recipes will be ideal:

Gherkins "Crunch"

You will need (for one liter can):

• Cucumbers (try to pick small ones of the same size)
• 3 (three) table. lies. granulated sugar
• 1 (one) dessert lies. salt
• 2 (two) table. lies. 9% vinegar
• 1 (one) garlic clove
• 4-5 pieces of black peppercorns
• 2 (two) pieces of bay leaf
• 1 (one) horseradish leaf
• 1-2 (one or two) sprigs of parsley

Prepare containers and root vegetables in the usual way... Put the sorted and washed seasonings in a one-liter jar: black peppercorns, peeled garlic, parsley sprigs, laurel leaf, horseradish leaf.

Top "pack" the cucumbers, pour boiling water over, cover with a sterilized lid, let it stand for 10 (ten) minutes.

Then drain the water into a prepared container and boil again.

Put sugar directly into the jar, add salt, pour in vinegar, then pour in boiling water.

Done, roll up. Turn upside down, wrap it up, and leave it this way until they are completely cool.

Cucumbers "Bulgarian"

For 1 one-liter jar you will need:

Cucumbers, small and pretty

• 1 (one) not too large onion
• 1 (one) small carrot
• 1 (one) also small head of garlic
• 1 (one) dill umbrella
• Leaves: black currant, horseradish and cherry

To prepare the marinade you need:

• 1 (one) liter of water
• 3.5 (three and a half) table. lies. granulated sugar
• 1.5 (one and a half) table. lies. salt
• 80-90 (eighty-ninety) ml. 9% vinegar

In a prepared one-liter jar according to the rules, put the dill together with an umbrella, peel off the whole garlic only the uppermost husk, peeled onions, carrots cut into 4 (four) parts, cucumbers on top.

Pour boiling water over everything, leave for 15 (fifteen) minutes. Pour the water into a container, add granulated sugar and salt, boil again.

As it boils, and the sugar and salt have melted, reduce the heat to a minimum and add 9% vinegar.

Add the resulting hot marinade to the cucumbers, roll up. As usual, wrap and leave upside down until completely cooled.

For those who have cucumbers, but did not turn out to be seasonings, a recipe that is prepared with a minimum amount of additional additives is useful:

"Pepper cucumbers"

For cooking you need:

• Cucumbers
• 1 (one) dill umbrella
• 1/3 cup granulated sugar
• 1 (one) table. lies. salt
• 3 table. lies. 9% vinegar
• 1 (one) tea. lies. ground black pepper

Put dill (on the bottom) and cucumbers in one-liter jars, pour boiling water, let stand for 10-15 (ten-fifteen) minutes.

Pour water into a container, add sugar / salt to it, boil again until smooth.

Pour the pepper directly into the jar, pour the vinegar, and then pour the boiling marinade. Roll up, turn over, wrap up.

If there was no vinegar at home, but there is acetic acid, then rolling cucumbers into liter jars for the winter, a recipe with acetic acid, is suitable.

Acetic acid recipes

Cucumbers "Just a miracle"

Based on a 1-liter can, you need:

• Small cucumbers
• 1 (one) onion
• 1 (one) carrot
• 1 (one) garlic clove
• 5 (five) black and allspice peppercorns
• parsley sprigs
• 1 (one) tea. lies. vinegar essence
• 1 (one) table. lies. with a heap (!) of salt
• 2 (two) table. lies. without a slide (!) of granulated sugar
• Cloves, cherry and laurel leaves (to taste and desire).

Put spices down the jars, cucumbers on them (preferably vertically), on top of a clove of garlic, chopped onions with carrots, parsley sprigs.

Pour all this with boiling water and leave for 10 (ten) minutes, drain the water and repeat the pouring with boiling water again, keep it for another 10 (ten) minutes.

In a container for making the marinade, put sugar / salt, pour the cucumber water into it and bring it all to a boil.

Now boiling water - in cucumbers, add vinegar essence to the jar, roll up. We wrap it upside down and leave until completely cooled.

"Pickled cucumbers"

For cooking we need:

• Cucumbers
• 1 (one) tea. lies. 70% vinegar
• 1 (one) tea. lies. vegetable oil

To prepare the marinade you need:

• 2 (two) liters of water
• 6 (six) table. lies. granulated sugar
• 2 (two) table. lies. salt
• 30 (thirty) pieces of black peppercorns
• 7-8 (seven to eight) bay leaves

Put the gherkins in sterile one-liter jars, pour over the cooked boiled marinade.

Cover with lids, set to sterilize for 5-7 (five to seven) minutes, then add one teaspoon of 70% vinegar to each jar and vegetable oil and roll up.

For 1 one-liter jar, there is about 0.5 liters of marinade.

Several unusual recipes

Which are also worth paying attention to.

Cucumbers "Without vinegar"

You will need:

• Cucumbers
• 1 (one) table. lies. salt
• 1 (one) onion
• black peppercorns
• Dill

For small cucumbers, we cut off a little tails on each side, put them in one-liter jars, fill them with boiled cold (!) Water and leave for 2 (two) hours.

After the allotted time, drain the infusion and, without heating it, dissolve the salt in it (just stir it well). Pour cucumbers with the resulting solution.

We leave, without rolling (!), For 3 (three) days in a warm room (just at room temperature). Over time, pour the water and salt into a container, and put peppercorns, dill and onions in the jar.

Boil the drained marinade, pour back and roll up.

Since this blank is vinegar-free, it is suitable even for a children's table.

Another recipe without vinegar.

"Cucumbers in grape leaves"

For cooking we need:

• Cucumbers (as in all other recipes, small)
• grape leaves
• a few cloves of garlic
• spices

Marinade (designed for filling one-liter cans in the amount of 3 pieces):

• 1.3 (one and three) liters of water
• 50 (fifty) gr. salt
• 50 (fifty) gr. granulated sugar

We wash the cucumbers and grape leaves. Cut off the tips of the cucumbers, put them in a spacious container, fill them with boiling water for 1-2 (one or two) minutes, then rinse them with cold water.

Put the garlic, peeled from the husk and spices, into the jars.

We wrap each cucumber in a grape leaf. We try to do this carefully, tucking the edges of the leaves and placing them tightly in the dishes so that they do not unfold after hot pouring.

We make a marinade - add salt / sugar to hot water, and as they dissolve, pour cucumbers in the leaves and set for 5 (five) minutes, no more, stand.

Drain the filling into a container and boil again. So you need to fill in 3 (three) times, and after the fourth fill, immediately roll up. Leave to cool as usual.

"Cucumbers with red currants"

We need:

• Cucumbers
• Red currants
• horseradish leaves
• spice tarragon

To prepare the marinade you need:

• For 1 (one) liter of water - 50-60 (fifty-sixty) gr. salt.

Put all the spices down the jars, fill the rest of the space with cucumbers, placing them horizontally, and alternating with tassels and individual red currant berries (it easily takes up space in empty spaces).

Pour hot marinade from water and salt into one-liter jars and, covering with lids, set to sterilize for 15 (fifteen) minutes. We roll up.

Thanks to currants, cucumbers acquire a spicy taste.

Cucumbers "Savelovsky"

We need:

• Cucumbers
• greens - dill, horseradish, currant leaves
• garlic

To prepare the marinade you need:

• ½ (one second) cup granulated sugar
• 1 (one) liter cucumber juice (made from overgrown cucumbers).
• 1 (one) liter of apple juice

Prepare juice with a juicer.

• For 1 (one) one-liter jar, there are 2 (two) glasses of marinade.

Prepare cucumbers by placing them on top of green leaves and garlic.

Boil the marinade by mixing two types of juice with granulated sugar, add hot to the jars and, after they stand for 10 (ten) minutes, pour into a saucepan.

Boil again, pour back again. Repeat again, after pouring, roll up the third time. Leave to cool as usual, turning over and wrapping.

In this recipe, in addition to cucumbers, it is very good to use small squash, in such a marinade they acquire pleasant taste and elasticity.

When harvesting with squash, the calculation will be as follows:

• For a 1-liter jar, 450 grams of cucumbers and 150 grams of squash.

This is the preservation of a popular vegetable crop, with the obligatory use of acetic acid. Vinegar creates conditions for the preservative effect and starts the pickling process. To ensure long-term storage, pickled cucumbers are poured with a special solution - a marinade prepared according to the exact recipe and pasteurized.

Since the time of Tsar "Pea", or rather I. the Terrible, peasants have been cultivating cucumbers everywhere, since climatic conditions make it possible to grow a good harvest in the open field. Getting a decent harvest, the peasants were worried about how to keep the fruits longer. At first, the cucumbers were simply salted, but there were experimenters who added to the brine Apple vinegar... This is how a popular product for the winter appeared - pickled cucumbers.

Both methods ensured the preservation of the fruit during the winter in village tubs. This continued until, in the 19th century, Nicholas Apper, the French inventor of canned food, offered to roll cucumbers into jars. With the advent of new technologies, every zealous housewife has a can of pickled cucumbers.

How to pickle cucumbers to keep them crispy:

Let's analyze the basic principles, the observance of which will help us to get pickled cucumbers using any recipe for the whole winter while maintaining the crisp properties of the product.

1. For preservation, choose ripe, even, small cucumbers. A young cucumber should have a thin, not rough skin and dark pimples.

2. Pickled cucumbers will never be crispy if picked from the garden and not pickled within 24 hours.

3. The best marinade is obtained from not iodized table salt.

4. The base of the marinade is pure well or spring water, without bleach.

5. Crispy cucumbers for the winter can be obtained if you resort to proven tricks. First, add black currant leaves to the jars. Oak leaves showed themselves well in the marinade. Finally, the shoots of shitty roots will provide the necessary crunch.

6. An important step is soaking. You cannot marinate freshly picked cucumbers without prior locking. Vegetables must be immersed in cold well water for 5 hours. The lock will prevent the formation of hollowness in ready-made pickled cucumbers.

7. Avoid excessive use of garlic in marinade recipes. Prolonged exposure to garlic juice causes cucumbers to soften.

8. Whole mustard seeds added to the stock give the pickles the hardness they need, providing the hardness they need.

9. To make the cucumbers crispy, there is an extraordinary trick - try adding 1 tbsp to a three-liter glass container. l. vodka, the result will not be long in coming.

10. Pickled cucumbers will be crispy if preserved by repeatedly pouring and pouring the marinade brought to a boil.

11. Do not, under any circumstances, insulate the cans after rolling. On the contrary, it is necessary to create cool conditions for them to cool down. Better place than a cellar and a basement for pickled cucumbers.

Following the principles described above, it will most likely be possible to marinate crispy cucumbers for the winter, resorting to the most exotic recipe.

1. Pickled cucumbers in vinegar for the winter - a proven recipe

Ingredients:

• young cucumbers 6 kg;
• bay leaf - 2 leaves per jar;
• colored granulated pepper 4-5 grains per jar;
• black pepper 2-3 grains in a jar;
• white mustard, half a teaspoon per jar;
• a couple of carrot slices;
• garlic cloves;
• a piece of horseradish root;
• bush dill.

Marinade- components for a 6.5-liter container:

• 10% vinegar 1.5 liters
• 5 l of water
• sugar 10 tablespoons
• coarse salt 7.5 tbsp. l.

Preparing for pickling:

1. Boil water with salt, vinegar and sugar. For 1 liter of water, put 1.5 tablespoons of salt and two tablespoons of sugar. This will prepare the pickle brine.

2. Even if you just plucked cucumbers from the garden, they must be washed. Next, you should soak them for 2 hours and drain the water.

We arrange each jar: we lay dill, carrot slices, a piece of horseradish, half a tablespoon of mustard, bay leaf, colored pepper grains, garlic cloves, two or three peas hot pepper... Put cucumbers in banks more tightly. An additional pair of dill umbrellas on top of the workpiece will not be superfluous.

3. Pour in hot marinade and place the jars in a container of boiling water. Pasteurize for 5 minutes, bringing to boiling point. After this time, we take out the cans, roll them up tightly with the lids, check that they are well tightened, and leave them to cool, turning them upside down.

The pasteurization time depends on the size of the can. After cooling, we transfer the pickled cucumbers in jars to a cool place, for example, to the basement. Do not open the jars earlier than 7 days later, the cucumbers must ripen (at least 7 days of pickling is required). Bon Appetit!

2. Crispy pickled cucumbers for the winter, recipe for a couple of cans

The method allows you to get 1000 ml of marinade. One liter should be enough for a couple of liter jars of pickled cucumbers for the winter.

You will need:

• young cucumbers - 2 kg
• water - 1 liter (for 2 cans)
• salt - 1 tbsp. l. with a slide
• sugar - 2 tbsp. l.
• vinegar (9%) - 1 tsp (for 1 can)
• black pepper - 5-7 peas
• spicy cloves - 4-6 pcs.
• fresh shitty leaves
• dill and cilantro
• garlic cloves

Step-by-step pickle instructions

1. Preparation of cans. We wash them using a pinch of baking soda. Cover the bottom with cilantro and dill herbs, add 3-4 garlic cloves.
2. Preparing cucumbers. We remove one centimeter from both ends. We lay the cucumbers vertically, compacting the first layer and sprinkling it with fragrant herbs with horseradish leaves. Then we fill the jar to the top with cucumbers - the blank is ready.
3. Pour the workpiece with boiling water. Let it cool for 10-15 minutes and pour the liquid back into the container - we will need it to prepare the brine. Stopwatching the time is not necessary if you are able to hold the jar with your hands - a sure sign that the brine can be drained.
4. It is necessary to pour boiling water over the workpiece again. Pour fresh boiling water over the cucumbers. Wait 10-15 minutes again. We drain completely - we no longer need this water
5. We take the initially drained liquid - it will serve as the basis for the future marinade. Pour the cooked ingredients into it: cloves, black pepper, sugar, salt and sugar. We place it on the stove and wait for it to boil.
6. At this stage, add one teaspoon of vinegar to our jars and pour the boiling brine of the marinade into them, evenly distributing the spices.
7. At the final stage, we roll up our blanks with boiled lids and turn the cans over - this is necessary to check the tightness of the seaming. If the brine does not leak, then everything is fine. We leave the jars to cool, do not wrap or insulate them. After 10 days, pickled cucumbers will be ready, they can be served for a feast.

3. Sweet crunchy pickled cucumbers

Some prefer pickled cucumbers, others pickled, but few would argue - a marinade with a sweet - sour taste is simply delicious. As soon as they are put on a plate on the table, they disappear immediately. There will be no end to those who wish. For those who decided to stock up on crispy cucumbers for the winter, but do not know how to do it, I post the recipe.

• cucumbers;
• pepper in the form of peas and chili;
• carrots, cut into circles;
• chopped onion rings and garlic (sliced ​​into strips);
• horseradish and black currant leaves;
• Dill;
• laurel and mustard seeds.

• 30 grams of salt (heaped tablespoon);
• 200 grams of powdered sugar;
• 200 ml of 9% vinegar.

The amount of salt, sugar and vinegar is indicated per liter.

When pickling cucumbers, it should be understood that the more correctly the marinade is prepared, the tastier the preservation will turn out. It is necessary to maintain the correct proportions.

This does not apply to onions and carrots. You can put as many of them as you like. But it is extremely important to dilute the sugar powder with salt in the recommended ratio.

Put cucumbers as much as you like, but do not forget that it is better to put the largest vegetables on the very bottom, and those that are smaller on top. It doesn't make much difference how they are located. In a horizontal or vertical position. It will be equally tasty.

The order of the sweet pickle is as follows:

1. Before you start, you should wash the vegetables, cut off the tails.

2. Put all spices and chopped ingredients into a jar. We add chili to taste, it all depends on how spicy you like it.

3. Now it's time to lay the main culprit - the cucumbers.

4. Boiled water, pour in for 20 minutes. After the allotted time, pour into a bowl and set to warm. It will be needed to cook the marinade.

5. After waiting for the clean water to boil, pour it into jars for 10 minutes.

6. Meanwhile, in the water for the marinade, throw salt and sugar powder, then vinegar.

7. Drain the water again, and fill the cucumbers with the ready-made marinade solution.

8. Caps must be sterilized. This must be taken care of in advance. We twist the banks with them, put them upside down, wait for them to cool.

4. Pickle cucumbers with mustard

If you've never tried mustard pickles, this recipe is for you. The mustard will add a special flavor to the marinade. The main thing is that they are not afraid of experiments, and your creation will definitely be appreciated. The process also takes place in three stages.

To do this, you will need:

• cucumbers;
• pepper in the form of peas;
• horseradish leaves, black currant (if there is no black, you can use red leaves);
• laurel;
• a little dill;
• garlic (cut into strips).

Required ingredients for the marinade:

• 60 grams of salt (corresponds to three tablespoons);
• 250 grams of powdered sugar;
• 150 ml of table vinegar;
• one can of mustard.

The amount of a set of traditional spices is indicated per liter.

The pickling order is as follows:

• Put spices and pre-cut ingredients in a jar.
• We put cucumbers. Nothing new, we act in the same way as in the previous recipe.
• The water has boiled - fill it for 20 minutes. After the expiration of the prescribed period, pour into a bowl and set to warm. It will be needed to cook the marinade.
• After waiting for the clean water to boil, we fill the jars with it for 10 minutes.
• Throw salt and sugar powder into the water for the marinade, then mustard and vinegar.
• Again we repeat the process of pouring and pouring cucumbers with our marinade.
• Sterilization of the caps must be taken care of in advance. We twist the jars with them, put them upside down, wait for them to cool.

If you don't like vinegar, you can add citric acid. Both ingredients are essential for your cucumbers to last as long as possible.

5. Pickling without sterilization

Marinovka provides for the use of citric acid as a preservative. Just pour boiling water over the jars of cucumbers.

Products you will definitely need:

• cucumbers;
• pepper in the form of peas;
• horseradish and black currant leaves;
• a bunch of dill;
• lavrushka;
• garlic (cut into strips) and mustard seeds.

Required components for the marinade per 1 liter:

• 40 grams of salt;
• 60 grams of powdered sugar (three large scoops);
• a third of a spoonful of citric acid.

The pickling order is as follows:

• We put all the spices, pre-cut ingredients in a jar.
• We take cucumbers. The process is the same, the only thing is that we do not sterilize cans.
• Pour boiled water for 20 minutes. You can put a spoon in the jars to prevent cracking of the jars due to the high temperature.
• We carefully drain the liquid.
• After waiting for the clean water to boil, fill the jar again for 10 minutes.
• Dissolve sugar and salt in the specified volume in the water for the marinade.
• We pour citric acid into the jar as a preservative and finally fill the cucumbers with the ready-made solution.
• We close the cans and put them on the lids.

pickled cucumbers for the winter crispy in jars - put on the lids

6. Marinate with vodka

Vodka is an excellent product for pickling small cucumbers. Thanks to her, pickled vegetables are stored for a rather long period of time. They are absolutely harmless to little family members. Therefore, you should not refuse them if they express a desire to try your creation.

To do this, you will need:

• Small cucumbers. Take the amount so that it fits in the jar;
• 20 grams of salt;
• 30 grams of powdered sugar (one heaped tablespoon);
• one and a half tablespoon of vinegar 9% (apple cider can be used);
• 15 grams of vodka;
• two cloves of garlic;
• horseradish leaf - 2-3 pieces;
• two inflorescences of dried dill;
• a third of hot pepper;
• 4 or 5 peas of spicy pepper;
• pure water.

The pickling order is as follows:

For three hours, fill the cucumbers with cool water. While we are waiting, it is advisable to change it a couple of times. Without wasting time, we carefully wash the jars and lids with detergents. We also rinse them thoroughly. It is desirable not once, but several times. It will not be superfluous to boil.

At the bottom of the container, throw two pieces of horseradish leaves, a couple of dill umbrellas, a couple of pepper rings, stripes of garlic.

In the same sequence, at the beginning larger, then smaller, place the cucumbers. If there are no small ones, you can cut the larger ones. Next, we throw in the standard set of spices, you can add something of your own, do not be afraid of improvisation.

All this must be poured with boiling water and wait 20 - 25 minutes until it warms up. Remember to cover with a lid.

After the time has elapsed, drain, pour boiling water again for 15 minutes, close the lid.

We put water with salt and sugar on a slow fire, wait until they dissolve, then add vodka with vinegar.

Gently pour the boiled marinade into a jar and roll up the lid.

These recipes will help you decorate any table. Pickled cucumbers are a great addition to main courses. They will allow you to enjoy vegetables in winter, please you and your guests, whet your appetite. Canning is a great alternative to salads.

How to fix store bought pickles

What if you bought cucumbers at the nearest supermarket and the taste does not suit you? You can, of course, throw it away, but it's a pity. If pickled cucumbers are soft and lethargic, then they will no longer be helped. But if they are dense and crunchy, but it's just about the taste, then you can try to fix the situation.

we recommend pickled cucumbers - brand: uncle Vanya

For this we need tomato juice... Of course, the second mistake should not be allowed: the juice must be tasty. First of all, it is worth deciding what exactly the problem is. Vinegar in a store-bought product is usually present in excess, so you don't have to add it to the juice.

As for the pungency and the presence of spices, depending on their amount, the technology of correction will slightly change. A few cloves of garlic, chopped, definitely don't hurt!

New cucumber marinade

We start by completely getting rid of the pickle from a jar of pickled cucumbers and rinsing pickled vegetables in chilled boiled water. If the original product is very salty, then add a little granulated sugar to the tomato juice, stir and heat the juice (without boiling!) So that the sugar is completely dissolved. Then the juice must be cooled and poured over washed cucumbers, sprinkled with garlic cloves.

Sometimes, although very rarely, there is a lack of salt in cucumbers. Then the juice must be additionally salted, just like in the case of sugar, heating and subsequent cooling to room temperature will be required.

If you lack balance in the taste of purchased pickled cucumbers, then you will have to add salt and sugar to the juice at the same time. It is assumed that the sugar in this mixture should be in proportions of 1/3.

If you don't like the way pickled cucumbers are seasoned, then you can try to fix that too. We need garlic and a set of spices. The most affordable: dry dill (seeds), caraway seeds, coriander seeds, dried tarragon (tarragon), any other dried herbs (if you are satisfied with its aroma), black and allspice. And also horseradish: if there is no root, then you can use ready-made, from a jar. In this case, you should not add raw herbs.

Dry dill seeds can be preheated in a dry frying pan, and then grind a little in a mortar (not into dust!). This will brighten the aroma. It is not necessary to warm up the greens, it is enough to rub it with your palms. Grind the pepper lightly in a mortar. You can add to tomato juice either a mixture of seasonings or one thing to your taste.

Stir the juice thoroughly so that the spices do not float on the surface. As in the case of salt and sugar, the juice with spices must be heated, then cooled, and only then pour the cucumbers with garlic. If you add horseradish, then put it after the juice has cooled down (horseradish loses its sharpness from heating).

Shelf life of pickled cucumbers

Small cucumbers need 1-2 days spent in the refrigerator to soak in new tastes and aromas. If the pickled cucumbers are large, then they can be cut across into several pieces. It is better to consume "corrected cucumbers" within one - one and a half weeks. Keep refrigerated.