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Pickled cucumbers in jars as in a barrel without sterilization. Pickled cucumbers for the winter without sterilization

Sort cucumbers by size. Soak cucumbers for 5-6 hours in cold water. Then wash and trim the spouts on both sides of the cucumbers.

I sterilize the jars for pickled cucumbers as follows: I put a tablespoon in the jar so that the jar does not burst (the spoon takes part of the water temperature) and pour boiling water (about 1 cup), shake the jar so that the boiling water splashes the walls of the jar around the entire perimeter, then I dip the already heated jar into a bowl of boiling water and scroll it so that all the walls are covered with boiling water. I take out the jar from boiling water - everything, it is ready for seaming. Put horseradish leaves, a few currant and cherry leaves, 1 dill umbrella, 1 bay leaf on the bottom of the jar.

Cut the garlic cloves into plates and place in a jar, add hot pepper to taste and peppercorns.

Fill the prepared jars with cucumbers, laying them tightly to each other. I pour 1 teaspoon of mustard powder or mustard seeds into cucumbers (mustard will help disinfect cucumbers). Put 1 dill umbrella, 1 bay leaf, remaining currant and cherry leaves on top of the cucumbers.
Pour boiling water over the cucumbers, cover with lids for seaming (the lids must first be boiled for several minutes) and leave to warm up for 25-30 minutes.

Pour the entire contents of the jar with boiling water, roll up the lid, turn upside down and wrap until completely cool. Crispy pickled cucumbers prepared for the winter without sterilization are safely stored in a city apartment (without the use of a cellar).

Happy preparations, hostesses!

Well, tell me, who does not love spicy, spicy, crispy pickled cucumbers? Who has not yet hidden the best and the recipe for their preparation for the winter in jars, passed down from generation to generation? Every housewife sooner or later finds such a recipe and harvesting juicy vegetables for the winter turns into a wonderful tradition, as well as their use on holidays in salads, as an appetizer or just a delicious addition to a hearty lunch or dinner.

Crispy pickled cucumbers are loved by both adults and children. Their main secret, of course, is to make homemade canned food natural and tasty. They use both their own cucumbers from the country harvest, and store-bought ones, but always the freshest ones. After all, where does the crunch come from a sluggish old cucumber.

Today I will tell you about the recipes for making delicious pickled cucumbers with required attribute- loud crunch!

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

What is the main difference between pickled cucumbers and salted ones? That's right, in that they are poured with a marinade of spices, salt, sugar and, of course, vinegar. Vinegar in such a recipe becomes the most important preservative, the one that prevents the cucumbers from spoiling, and the dominant note in taste.

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

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

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

To prepare these cucumbers you will need:

fresh cucumbers of small or medium size - 1 kg,
fresh dill - 2 umbrellas or small bunches,
blackcurrant leaves - 4-6 pieces,
horseradish leaves - 1 piece,
garlic - 4 cloves,
black pepper - 6 peas,
allspice - 8 peas,
cloves - 2 sticks,
sugar - 2 tablespoons,
salt - a tablespoon,
vinegar 9% - 8 tablespoons or vinegar essence 70% - 2 teaspoons.

This number of cucumbers fits in two liter jars. All spices and herbs are calculated per liter of marinade. Approximately as much marinade is required to preserve crispy pickled cucumbers for the winter.

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

Cucumbers for pickling must necessarily be with pimples and a uniform dark green color, without yellow spots and buttocks. Yellowness indicates that the cucumbers lacked moisture during the growth process. Crispy pickled cucumbers will not work out of these either.

Cooking:

1. Thoroughly wash the cucumbers that you are going to pickle in advance. Make sure they are fresh with no signs of spoilage and do not have wilted soft sides.

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

2. Wash all the leaves and herbs for the marinade. Prepare the spices as needed.

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

put the jars upside down over a pot of boiling water using a special lid with holes,
warm the jars with a little water in the oven,
boil jars with a little water in the microwave.

I use the latter method because it is very simple and fast. You just need to wash the jar of baking soda, then pour about 1-2 fingers of water into it and put it in the microwave for 3-4 minutes. The water in the jar should boil actively for a couple of minutes, the rising steam will sterilize the glass. As my husband says: "nothing will be left alive."

The main thing is to take them out carefully, because they will be extremely hot. Use pot holders, mittens and towels.

Lids are sterilized by boiling in a ladle of water. Five minutes of boiling is enough.

4. Aromatic herbs, leaves and spices are placed in prepared and slightly cooled (so as not to burn your hands) jars.

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

5. Now the fun part. Did you love Tetris as a child, as I loved it? Why Tetris? Yes, because it is the turn of cucumbers to take their place in the banks. To do this, they need to be expanded as tightly as possible.

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

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

6. Boil a kettle or pot of water. Then pour boiling water over the cucumbers laid in the jar to the very top. Right on the edge of the bank.

Boiling water will sterilize cucumbers and herbs. Leave the jars for 15 minutes with boiling water inside.

7. Prepare the marinade. To do this, pour a liter of water into a separate saucepan, put salt, sugar, pepper and cloves in it.

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

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

Once filled, close with lids. If you use twisted ones, then wrap them as tightly as possible to the maximum of your strength. If there are special thin caps for seaming, then keep a seaming tool on hand and roll it right there.

9. Once twisted, turn the jars upside down and place on the lids. Check with a tissue or finger to see if liquid is leaking at the neck. If it leaks, then it is urgent to replace the covers with new ones. To do this, you can sterilize more lids than cans. Spares never hurt.

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

After a day or two is better. Check the jars again for leaks and calmly put them in the ripening cabinet.

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

Crispy pickled cucumbers in liter jars with currant berries

Another interesting recipe cooking pickled cucumbers, which I discovered a couple of years ago. I really love it when cucumber marinade is prepared with the addition of a variety of flavors. She herself experimented with berries, vegetables, spices. I liked the recipe with blackcurrant for its unusualness. And it also came in handy when, along with cucumbers, the berry crop ripened in the country. If you have the same situation, then be sure to try preparing crispy pickled cucumbers with currants.

To prepare 1 kilogram of cucumbers you will need:

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

How to cook crispy pickled cucumbers for the winter:

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

1. First of all, soak the cucumbers in cold water. It is this process that will help them become elastic and crispy later, even after a long pickling in jars. We pickle cucumbers for the winter, so we will not eat soon.

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

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

Sterilization can be done quickly in the microwave. Just pour about 100 grams of water into a jar and put it in the microwave for 3 minutes. The water will boil and sterilize the cans.

3. In ready-made cans add spices. In each jar, put: 1-2 cloves of garlic, a currant leaf, two cherry leaves, a red hot pepper ring, a sprig or dill inflorescence, a bay leaf.

4. Lay cucumbers on top of the herbs. This is done with the highest possible density. The bottom row of cucumbers is placed vertically. And the top is filled with cucumber slices, even if they are small rings. Put currant berries on top, 5-8 pieces per jar (that is, one branch). You can also put another small sprig of dill on top. So crispy pickled cucumbers will turn out even more fragrant.

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

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

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

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

9. After that, immediately close the lids. Twist them very tightly and turn the jar upside down. Check the edges of the jar near the lid, there should be no leaking water. Now put all the jars together and wrap them in a blanket. In this form, they should stand for a day or even more until the banks cool completely.

After that, the jars can be cleaned in a dark place, such as a closet, and stored until winter. In this form, crispy pickled cucumbers do not spoil for a very long time, and when you open them, you will definitely like the result.

Eat to your health!

Recipe for crispy pickled cucumbers for the winter without sterilization

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

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

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

To prepare such original cucumbers you will need:

cucumbers - 1 kg,
hot chili ketchup - 4 tablespoons,
bay leaf - 2 pieces,
allspice - 4 peas,
garlic - 2-4 cloves,
black pepper - 6 peas,
salt - 1 tablespoon,
sugar - 2 tablespoons,
vinegar 9% - 70-80 gr (7-8 tablespoons).

Cooking:

The preparation of such pickled cucumbers is quite standard, with the exception of the marinade. Therefore, for more detailed description you can go up to the beginning of the article to the first recipe.

1. Pour cleanly washed cucumbers with cold water and leave for 3-4 hours.

2. Sterilize the jars in your favorite way. (you can also read about this in the very first recipe, I share my proven method).

3. Prepare the marinade. To do this, pour water into a saucepan, then add salt, sugar and chili ketchup. Mix well and let it boil. After 2-3 minutes of boiling, remove from heat and pour in the vinegar.

4. Put the bay leaf, garlic and pepper in the jars, dividing the spices equally between the jars.

5. Then lay the cucumbers very tightly.

6. Now pour the cucumbers in jars with a very burning, freshly boiled marinade. The marinade should not have time to cool. It will be red in color and crispy pickled cucumbers will look like they are cooked in tomato juice.

7. Hot jars, immediately after pouring the marinade, must be tightened with lids or rolled up (depending on what you use), turn over and put on the lids. Check the tightness of the jars. Wrap with a blanket and leave for a day to cool completely.

The result will please you very much. Bon appetit!

Summer is in full swing, and the first juicy cucumbers have already ripened, so it's time to take on the recipes for pickled sweet cucumbers for the winter. Any housewife tries to diversify her preparations, and I want to help you with this. Many people are skeptical about everything new, but I have been preserving these recipes for many years in a row, so I am confident in the final product.

Pickled crispy sweet cucumbers without sterilization for the winter

Even an inexperienced hostess can use this recipe for pickled sweet crispy cucumbers, since it is very simple and does not take much time to cook. Its main advantage is that it is not sterilized.

Cucumbers - 2 kg;
Horseradish leaves are small - 2 pcs.;
Dill greens - 40 gr.;
Parsley and celery - 6 gr each;
Garlic - 3-4 cloves;
Bay leaf - 1 pc.;
Hot peppers - 1-2 circles.

For sweet marinade per 1 liter:

Water - 800 ml;
Sugar - 90 gr.;
Salt - 40 gr.;
Apple cider vinegar 6% - 200 ml.

Cucumbers should be pre-soaked in cold water for 2-4 hours to obtain a dense crispy pulp.

Cooking:

The most suitable cucumbers for seaming are small fruits with dense pulp and small seeds.
We thoroughly wash vegetables and spices from dirt, and then put them in a jar.
Pour the contents of the filled containers with boiling water. Pour water into the center so that the jar heats up evenly.
We cover the jars with sterilized lids and leave them for 5-6 minutes. The cooled water must be drained, brought to a boil and pour boiling water a second time. After 5 minutes of exposure, drain the water again.
Next, prepare a sweet brine: put sugar, salt and vinegar in boiled drained water. We wait and pour the contents of the jar with boiled brine.
We roll up the lid of the jar and get canned cucumbers without sterilization.

Due to hot pepper, cucumbers turn out sweet and spicy, so who is contraindicated in spicy food - do not put pepper.

Sweet cucumbers with assorted tomatoes

The most successful and easy preservation recipe, since you get a three-liter jar of pickled crispy sweet cucumbers with tomatoes at the same time.

For a 3 liter jar you need:

Small cucumbers - 1 kg;
Small tomatoes - 800 gr.;
Onion - 150 gr.;
Carrots - 150 gr.;
Leaves of horseradish and currant - 3 pcs.;
Dill greens - 40 gr.;
Parsley greens - 6 gr.

Ingredients for sweet pickle per 1 liter:

Water - 750 ml;
Salt - 40 gr.;
Sugar - 90 gr.;
Apple cider vinegar 6% - 250 ml.

We wash the vegetables and spices, soak the cucumbers for 1 hour, cut the carrots and onions into slices or circles.

We put vegetables in layers, alternating with spices.
Prepare a sweet brine: put sugar, salt and vinegar in a saucepan with boiled water. Marinade must be brought to a boil and carefully pour it into the center of the jar.
Next, cover the filled jar with a lid and place it in a sterilization pan for 20 minutes, after the brine boils in the jar itself.
After sterilization, the jar is hermetically sealed and left to cool in a place inaccessible to children.

For sterilization, a jar of hot brine must be placed in hot water so that the jar does not burst.

Sweet and sour pickles

This pickle recipe differs from the previous sweet recipes due to the fact that the cucumbers are a little more sour. Due to less sugar and vinegar, cucumbers taste similar to pickled cucumbers, but they are very tasty and crispy.

For a 3 liter jar you need:

Small cucumbers - 2 kg;
Small leaves of horseradish - 6 pcs.;
Dill and parsley greens - 6 gr each;
Garlic slices - 3 cloves;
Allspice - 2-3 peas;
Capsicum red hot pepper - 2-3 circles.

Ingredients for sweet and sour marinade per 1 liter:

Water - 1 l;
Salt - 75 gr.;
Sugar - 55 gr.;
Apple cider vinegar 6% - 120 ml.

Cooking:

We put spices and cucumbers that have been soaked in a jar.
Pour boiling water over the cucumbers twice, so as not to sterilize, keeping for 5 minutes.
Simultaneously with the preparation of vegetables, we prepare a sweet and sour marinade: pour water into a saucepan and send sugar and salt there. We put on fire and boil for about 15 minutes, add vinegar.
Pour the filled jar with boiling sweet and sour brine and roll it up with a sterilized lid.
We wrap the jar and take it out when it cools down.

Crispy Cucumbers with Citric Acid

Many parents are afraid to give acetic acid cucumbers to young children, and I am no exception. Therefore, with the advent of the daughter, I had to figure out how to close the cucumbers without vinegar. I found a recipe for sweet cucumbers for a 3 liter jar for the winter with citric acid, which I will talk about now.

For a 3 liter jar you need:

Small cucumbers - 2 kg;
Horseradish root - 5 gr.;
Dried dill - 6 gr.;
Small currant leaves - 3 pcs.;
Garlic slices - 3 pcs.;
Bulgarian pepper - 2 slices.

Ingredients for pouring without vinegar per 1 liter:

Water - 1 l;
Salt - 30 gr.;
Sugar - 55 gr.;
Citric acid - 10 gr.

Cooking:

We wash fresh small cucumbers and soak them in water for 4 hours.
We clean the horseradish root and cut into small strips.
We fill the jar with cucumbers, in which spices and sweet peppers lie.
At this time, we are preparing a sweet brine: add salt and sugar to boiled water, which is in a saucepan on the stove. We are waiting for the sweet filling to boil.
Pour directly into the jar citric acid.
Pour the brine into the filled jar. We cover with a lid that has been boiled in advance.
We close with a can key and wrap the roll in a warm blanket until it cools.

Cucumbers with sweet pepper marinated with onions

Now is the time to write to the hostesses how quickly and easily close the cucumbers with sweet peppers and onions. Already immediately salivating at the mere mention of a delicious combination of vegetables. Pepper imparts a wonderful flavor to cucumbers. The recipe is simple.

How to cook:

A kilogram of cucumbers will be enough for a liter jar. It is desirable that the cucumbers and onions are smaller, the peppers are denser, and all the ingredients of the preparation fit well together.
Assemble a set of spices yourself, as you like. If you like it spicy, add hot capsicum. Usually these are horseradish roots, cherry and currant leaves. In general, everything that grows in the country or in the garden. And this is parsley, garden mint, rosemary.
It is better to pre-soak cucumbers in cold water for five to six hours.
When I put all the vegetables and spices in a jar, pour boiling water. You can once, salting will be more fragrant.
As soon as the vegetables warm up, pour the marinade into the pan.
I add salt and sugar, and when it boils, pour in the vinegar.

Advice to the hostess

Sometimes it is better to put a sheet of horseradish in a jar. Cucumbers will crunch more (from personal experience).

For marinade:

1 liter of water;
2 tablespoons of salt;
2 cups of sugar.

View from canned sweet pickled cucumbers with bell pepper and onions tasty and bright. I would eat and eat. And bon appetit to you!

Tasty video:

And yesterday, and today, and tomorrow we will continue our conversations about the benefits of harvesting for the winter. Especially if we are talking about salts. IN Once again I give hostesses simple tips how to preserve cucumbers. I am sure that sweet cucumbers are popular in all countries of the world where this vegetable can grow. And how good it is on the table for the holiday, but with vodka!

Sweet pickled cucumbers with horseradish

Everything perfect is simple, just like my cucumber jar recipe.

Ingredients:

Cucumbers - 500 grams;
Dill (umbrellas) -2 pieces;
Horseradish roots - 1 piece;
Peppercorns - 5-6 pieces;
Vinegar - 5-7%;
Salt - 1 tablespoon;
Sugar - 2 tablespoons;
Water - 1 liter;
Garlic - to taste (2-3 heads);
1 small hot pepper (optional)

For marinade:

1 liter of water;
1 teaspoon of vinegar (or citric acid);
2 tablespoons of salt;
2 cups of sugar.

How to cook:

Vegetables are selected fresh, just picked from the garden. I pour healthy green fruits for eight hours with cold water. I change water twice.
My jars, dry land, sterilize and put spices on the bottom: parsley, horseradish, peppercorns, dill and a couple of bay leaves. The garlic cloves won't hurt. Cucumbers spread vertically.
I fill the jars with boiling water, after the time has elapsed, I drain the liquid twice.
The marinade is easy to make. I calculate the amount of water per liter jar, pour it into a saucepan, bring it to a boil and add a couple of tablespoons of salt and two, or even three (for an amateur) cups of sugar.
Vinegar (one teaspoon is enough), pour into a boiling marinade.
Pour vegetables ready for canning with marinade and close with sterile lids. We put the jars in a dark place, turn them over, wrap them in a towel and leave to cool at room temperature. It is done. The next day, I transfer the sweet pickled cucumbers to the pantry for the winter.

Advice to the hostess

If the fruits are small, stack closer to each other. Instead of vinegar, you can add citric acid.

Sweet cucumbers, sliced, with grapes

I love to roll up beautiful and bright jars for the winter. With what only cucumbers are not preserved. With pepper, apples, onions, red currants. And the recipe for making sweet sliced cucumbers with grapes is always completely unexpected. And why, you ask, are there grapes in jars? And then, that the berry replaces vinegar in the marinade. The taste of cucumbers is spicy, sweetish-spicy.

Advice to the hostess

It is better to choose unripe grapes for canning.

Ingredients:

Cucumbers - 500 grams;
Dill (umbrellas) - 2 pieces;
Carnation seeds - 3 pieces;
Peppercorns - 5-6 pieces;
Salt - 2 tablespoons;
Sugar - 2 tbsp. spoons;
1 teaspoon mustard seeds.

How to cook:

I select medium-sized cucumbers, as always I fill them with cold water for seven to eight hours. I change the water three times.
My jars, dry land, sterilize and put spices on the bottom: one teaspoon of mustard seeds, parsley, peppercorns, dill (umbrellas or twigs). Mustard goes well with other spices.
I fill the jars with boiling water, drain the water twice. I make the marinade as usual. I pour water into a saucepan, bring it to a boil and add a couple of tablespoons of salt and the same number of glasses of granulated sugar.
I fill the finished jars with boiling water and close them with sterile lids. I turn the jars over and put them in a dark place until they cool.

The next day I send my sweet pickled cucumbers to the basement for the winter with grapes. The recipes, as you can see, are quite simple, but very tasty.

Hello friends!

How are you? I see that there is a fighting spirit to make preparations for the winter. And it is right! A full cellar of various pickles, marinades and very warms the soul in the cold season. It also feeds the whole family. Especially when nothing grows in the garden anymore.

As you know, stocks are replenished with what is first ripe. Usually these are greens, radishes and cucumbers. We will talk about the last green crunches in this article with recipes. And most often, they are preserved for the winter by salting or pickling. At the same time, different spices and seasonings are combined. Housewives make assorted with other vegetables.

There are a lot of options, but crispy cucumbers are not always obtained. By trial and error, you can, of course, achieve the perfect result. But it is better to know the secrets and nuances of proven recipes for pickling delicious cucumbers.

There are a few tips before you start cooking. If you follow them, then you will always have an unsurpassed snack on the table. By the way, here they are:

Pickling cucumbers are best used up to 10 cm in size;
vegetables harvested from the bush a day before cooking are especially crispy;
before preservation, gherkins are soaked for 3-6 hours in cold water;
garlic is added in moderation, otherwise the cucumbers will turn out to be soft;
especially delicious marinade it turns out if you add currant and cherry leaves to it.

Recipe for crispy cucumbers for the winter in jars

An easy way to pickle crispy gherkins, I'm sure you'll love it. A small set of ingredients - and a delicious snack for the winter is ready!

It requires sterilization of jars in boiling water already with blanks. But here I propose to look at my other note, which describes 5 unpretentious ways. Choose any one you like.

We need:

Small cucumbers - a few kilograms;
Bouquet of dill, horseradish and currant leaves;
Garlic - 2 cloves per 1 jar;
Black pepper - 6 peas;
Allspice - 2 peas;
Bay leaf - 2-3 leaves.

Marinade per 1 liter:

Coarse salt - 2 tbsp. spoons with a slide;
Sugar - 2 tbsp. spoons without a slide;
Vinegar 9%

Cooking:

1. Wash fresh gherkins with water. We split off the flowers, if any. And we cut off too long ponytails.

The colder the water, the crispier the dish will be.

2. Fill them in a basin for 4-6 hours with cold water. It should completely cover the vegetables.

3. While the green ones are soaking, we prepare jars and seasonings with herbs. Usually in the summer on the market you can buy ready-made bouquets for preserving vegetables. They consist of horseradish, dill. These are the main ingredients. Lavrushka leaves, currant or cherry leaves are attached to them.

We take horseradish, dill and currant leaves according to the recipe. We wash the greens in a bowl of water to remove dust and sand.

4. We wash liter jars with a sponge and soap. Preferably even with household, as it disinfects well.

5. We lay out a quarter of a horseradish leaf, a couple of sprigs of dill and two currant leaves on each container.

6. We clean the garlic from the husk and put a pair of cloves on each liter jar.

7. We also add 5-6 black peas and 2 peas of allspice. Add laurel leaves. Optionally, you can also put a few stars of cloves or mustard seeds.

8. We take out our gherkins, shaking them from the water. We tightly pack the vegetables in jars so that they become very crowded there. Pour into each container 3 tablespoons of 9% table vinegar.

9. Boil jar lids in clean water for 5-7 minutes. At the same time we put the marinade to cook. To do this, pour 2-3 liters of clean water into the pan. Dissolve the salt and sugar when the water boils.

10. Pour the solution up to the very neck of each container and fasten the sterilized lid.

11. We put a large pot of water on the fire. When it boils, set how many jars of gherkins will fit and boil for 7-8 minutes. During this time, the cucumbers will change color a little and the marinade will begin to boil from the boil. This additional sterilization will ensure the safety of the product.

Be sure to use kitchen mittens to protect your hands from burning!

12. We put the finished containers with the lid down until they cool completely. Here, provide them with a secluded corner so as not to inadvertently get burned.

When everything cools down, you can remove the blanks in a cool and dark place.

Mega delicacy will be ready in a month. And if you can’t wait until the cold weather, then you can try it with pleasure!

Sweet cucumbers pickled in 1 liter jars

Often hostesses are looking for recipes for pickled cucumbers in 1 liter containers. And it's very convenient. The exact amount of ingredients is calculated. And from the point of view of optimality, it is much easier to open and eat a liter jar than to immediately open a 3-liter container.

And in this case, I found a good and simple option. Let's watch a video with a proven recipe over the years.

Method for pickling vegetables without sterilization

The cooking process without additional sterilization significantly saves time and effort. Therefore, this is one of my favorite ways to prepare a delicious snack. At the same time, the taste of the dish does not change at all. And the jars themselves are in the basement right up until another summer.