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Recipes for the winter: crispy cucumbers. Recipes for pickled cucumbers without sterilization based on a liter and three-liter jar

Providing a family with pickled cucumbers, having spent some amount of time, is quite realistic. Cooked independently according to the best proven recipes, home-made preparations will definitely surpass the “store-bought” ones. We present to you a selection best recipes sweet crispy pickled cucumbers for the winter.

Today, pickled blanks are presented in large quantities on the shelves. We must pay tribute to the fact that many manufacturers of canned cucumbers deserve all kinds of praise, but ... A rarely liked product retains its original taste and quality. More often it happens that when “coming out” - a jar of cucumbers is akin to homemade pickles and marinades, and later - an inedible, sour, overcooked product.

Sweet crunchy pickled cucumbers from home stocks are a mouth-watering appetizer that decorates both festive and everyday meals. And cooking is no more difficult than other marinades. The main thing is to strictly follow a few simple but mandatory rules:

cucumbers are taken in the size of 8-10 cm, dense, small-seeded, special "pickling" varieties, ideally - from the garden;
pre-treatment of fruits is obligatory: washing under running water and soaking for 3-5 hours;
discard damaged cucumbers or greens;
carefully process containers and lids for blanks (boiling, sterilization):
provide ready-made canned food with gradual cooling (wrapping with a blanket, blanket).

When pickling sweet cucumbers, spicy herbs, spices, leaves of fruit trees and shrubs are used. Are used different kinds vinegar, honey and even vodka, and the proportion of sugar is almost always twice the proportion of salt.

So by turning on the fantasy, it is possible to diversify the basic recipes in accordance with taste preferences. The main thing is not to be afraid to experiment.

Sweet and sour pickles

The original pickling method is crispy cucumbers in a sweet and sour marinade. It is believed that unusual recipe came from Germany and is the national dish. Cooked according to a classic German recipe canned cucumbers Be sure to replenish the list of stocks for the winter.

Based on 1 liter jar you will need:

cucumbers - 0.5-0.7 kg;
garlic - 3 cloves;
dill - 3 sprigs;
water - 500 ml;
vinegar 9% - 50 ml;
salt - 1.5 teaspoons;
sugar - 3 teaspoons.

For the preparation of sweet pickled cucumbers for the winter, small fruits 8-10 cm in size are ideal. Water for pouring is preferably clean: from a well, spring, filtered or boiled.

Preparation

Cucumbers are thoroughly washed with a sponge or soft brush, excluding the slightest contamination on the fruit. Cut off the tips and soak in enough water for 3-5 hours.

The jars are washed in a soda solution, rinsed and sterilized in a convenient way. Canning lids are treated with boiling water (8-10 minutes).

Cooking

Cucumbers, herbs and spices are laid out in jars. Salt, sugar, vinegar are also added there. Fill with clean cold water.

A wooden stand or towel is placed at the bottom of a large saucepan, filled jars are placed, and water is poured. Bring to a boil, boil for 2 minutes and immediately remove.

Banks are rolled up and wrapped (with a blanket, blanket) left for 1-2 days. Store at room temperature.

Tip: Cucumbers retain their firmness better when canning with multiple pours.

Without sterilization

Cooking sweet and sour crispy pickled cucumbers without sterilization - a long time ago known way canning. It cannot be said that this recipe significantly reduces the storage time of the workpiece, but it is inferior in terms of labor costs.

To prepare one three-liter jar, you will need approximately 1.7 kg of cucumbers, as well as:

garlic - 6-8 cloves;
parsley - 3-5 branches each;
dill seeds - 0.5 teaspoon;
black peppercorns - 10 pcs;
carnation bud - 2-3 pcs;
medium laurel leaf - 1 pc;
water -1.3-1.5 l;
acetic acid - 15 ml;
salt 3 tbsp. spoons;
sugar - 6 tbsp. spoons.

Preparation

Cucumbers are washed and soaked, changing the water. Sterilize jars and lids by boiling water and leaving for 15 minutes. Then the water is drained.

Greens and garlic are placed in salt water for 10-15 minutes, then washed thoroughly.

Cooking

Cucumbers with herbs are laid out in jars, poured with boiling water and left for 15 minutes. After that, the water is drained, spices are added and again poured with boiling water.

After 20 minutes, water from the jars is poured into a saucepan, adding sugar and salt, bring to a boil. Acetic acid is added to the boiling brine, allowed to boil. Cucumbers are poured with boiling marinade and rolled up. Having “insulated” the jars turned upside down, they are left to cool for a day.

Tip: a little vodka added to the marinade makes the cucumbers extra crunchy.

With mustard - a spicy preparation

Delicate spicy taste and pleasant sharpness distinguish pickled cucumbers cooked with mustard. Vegetables preserved in this way are good both as an appetizer and as an ingredient for a salad.

For pickling cucumbers according to the proposed recipe, based on a 1 liter jar, you will need:

fresh cucumbers - 0.5-0.7 kg;
garlic - 2-3 cloves;
grated horseradish - 0.5 teaspoon;
dill (can be chopped) - 1 tbsp. spoon;
black peppercorns - 8 pcs;
mustard seeds - 2 teaspoons.

In the absence of mustard seeds, they are replaced with mustard powder, reducing the volume by half.

Preparation

For pickling, small “pimple-shaped” cucumbers with dense pulp and small seeds are used. They are soaked in water for about 3-5 hours to avoid the formation of voids in the seed chambers. Then wash thoroughly.

Herbs and spices, including mustard seeds, are washed under running water. Sterilize clean jars and lids.

Cooking method

Prepared cucumbers, spices and herbs are laid out in jars. If powder is used in the recipe instead of mustard seeds, then it is also added to cucumbers.

To prepare the marinade for 1.5 liters of water:

salt - 1.5 tbsp. spoon;
sugar - 3 tbsp. spoons;
vinegar 70% - 1.5 tsp or vinegar 9% - 3 tbsp. l.

Salt and sugar are dissolved in water. After boiling, add vinegar, bring to a boil again and pour ready marinade cucumbers. Cover with lids and put in a pan for sterilization for 10-12 minutes.

At the end of sterilization, the jars with cucumbers are taken out, immediately rolled up. Then turn upside down and wrapped, leave to cool completely.

Tip: The mustard seeds in the marinade help keep the cucumbers firm.

Interesting video recipes

Below we will give you some detailed video recipes for sweet crispy pickled cucumbers for the winter.

Recipe with garlic from Kalnina Natalia. Sweet pickled cucumbers are so delicious that you can immediately eat the whole jar!

Ingredients for 3 liter jars: 2 kg of cucumbers, 1 liter of water, 200 g of sugar, 2 tbsp. l. salt, 6 cloves of garlic, 200 ml of vinegar.

Cucumber recipe from Yulia Minyaeva

Delicious and crispy pickled cucumbers from a famous blogger. Julia also tells what to do so that the banks do not explode.

Bon appetit!

Pickled cucumbers are chosen for canning. As a rule, they are unsightly in appearance, tight, pimply, with a dark non-bitter skin and small spines. Only such fruits will make it possible to achieve excellent taste and crispy elasticity during conservation, despite the triple pouring with boiling water.

Cucumbers should be thoroughly washed. For harvesting without sterilization, a liter container is more practical. When preparing it, special attention should be paid to the lids: for reliability, it is better to boil them.

Vinegar due to volatility is added immediately before seaming. It acts as the main preservative.

Ingredients

cucumbers (small preferably) - how much will fit in a jar
vinegar 9% - 3 tsp
salt - 2 tsp
sugar - 3 tsp
garlic - 2 teeth
dill umbrella - 1 pc.
horseradish leaf - 1/4 pc.
bay leaf - 2 pcs.
allspice peas - 4 pcs.

Cooking

1. The jar should be washed with a clean sponge and baking soda. You can also replace baking soda with laundry soap. Steam the jar at will. The main sterilization of the container will take place in the process of filling with boiling water three times along with the contents. Therefore, it will steam well during this time. Umbrella dill, horseradish and my bay leaf, then put in a jar. Cut the garlic into slices and put it there.

2. Wash the cucumbers and put them tightly in a jar, shake well to tamp the vegetables.

3. Fill with boiling water. Cover immediately. But the lid must be washed in advance and, unlike the jar, steamed. Leave it like this for 20 minutes.

4. Drain the water into the pan and boil again.

5. Fill the cucumbers again and wait 15 minutes or a little longer.

6. For the third time, you need to add the indicated amount of salt and granulated sugar to this water, which we pour into a saucepan. Put on fire and boil.

7. Then immediately pour vinegar into a jar of cucumbers.

What is a Russian feast without all kinds of pickles? No matter what overseas dishes and super-complex salads the hostess pleases her guests, pickled vegetables will always enjoy the special favor of our people.

And think for yourself, what appetizer can be compared with spicy-salty ones? Only one barely perceptible sound of piercing a delicious gherkin with a fork already makes you want to taste it right away!

But even our favorite Olivier salad without a slightly salty cucumber does not taste the same at all! Yes, and many other dishes with it in the composition have already entered our menu so tightly. everyday life that good cooks always have a jar of their favorite

1. Classic pickled cucumbers "Crunchy"

Earlier in big family blanks were made in three-liter jars. Now you can cook in liter to "eat in one sitting."

The classic pickling recipe calls for a sterilization process for reliability. But it usually takes no more than 5 minutes, so the main ingredient will not lose its hardness and will only become more spicy.

Ingredients:

Water - 2.5 liters.
Fresh cucumbers - 5 kg.
Black peppercorn - 30 pcs.
Allspice peas - 30 pcs.
Currant leaf - 10 pcs.
Garlic clove - 10 pcs.
Horseradish leaves - 10 pcs. (or 20 grams of peeled root per jar).
Dill umbrella - 10 pcs.
Mustard grains - 10 tsp
Sugar - 5 tbsp. l.
Salt - 3 tbsp. l.
Vinegar - 2 tbsp. l.

Cooking:

1. We thoroughly wash fresh cucumbers and leave them soaked in cold clean water for a couple of hours. Then we take them out and let them dry a little on a dish or in a basin.

2. We sterilize the jars in advance. How can you sterilize jars. When they cool down, put dill and horseradish leaves with currants on the bottom. We throw in a clove of garlic, 3 peas of peppers and 1 tsp each. mustard seeds. Carefully fill jars with cucumbers.

3. We heat the water to a boil, send salt and sugar into it. After a minute, remove the heat and pour in the vinegar.

4. Now fill the prepared filled jars with this marinade, cover them with previously sterilized lids and put in boiling water for 5 minutes.

5. We take it out of the water, roll up the lids and, turning it upside down, set it to cool. Additional wrapping is not required.

Bon appetit!

2. Cucumbers according to the grandmother's recipe without sterilization

I remember how, as a child, my grandmother pickled cucumbers, and we sat with my brothers and watched this process. It seemed that some mysterious magic was happening. Some herbs, then cucumbers, then pours water, then drains it, and even holds cans over the steam ... And now, remembering my grandmother's science, I love to make homemade preparations exactly according to her method.

Ingredients:

Fresh cucumbers - 1.5 kg.
Water - 1.5 liters + for pouring boiling water
Black peppercorns -5 pcs.
Peeled horseradish roots - 3 pcs. 2 cm.
Dill umbrella - 3 pcs.
Cherry leaf - 2 pcs.
Garlic clove - 2 pcs.
Currant leaf - 3 pcs.
Oak leaf - 2 pcs.
Lavrushka leaf - 1 pc.
Salt - 1.5 tbsp. l.
Sugar - 1 tbsp. l.
70% vinegar - 1 tbsp. l.

Cooking:

1. Fresh cucumbers of the same size are first washed well, and then poured for 2 hours to “soak” in clean cool water. Then we take it out and let the excess water drain.

2. At this time, you can put to be sterilized three-liter jar And iron cover for conservation.

3. In a cooled sterile jar, we put well-washed and dried oak leaves, lavrushka, currants and cherries, garlic cloves, peas and 2 dill umbrellas. On top of this “pillow” we place cucumbers closer to each other, but without much fanaticism, so that the jar does not crack. Above them is a currant leaf and an umbrella of dill.

4. During this time, we should boil water in the kettle and pour the contents of the glass container with this boiling water and leave for 10 minutes, covered with a lid.

5. While the cucumbers are “steamed” with hot water, prepare the marinade. To do this, pour 1.5 liters of boiling water into a saucepan, add sugar and salt, quickly dissolve them and pour in the vinegar.

6. Drain hot water from the jar and immediately pour the marinade under the neck. Close the lid and roll it up. We turn the lid down and put it in a “fur coat” from a blanket or a warm jacket. The next day, the warm wrap can be removed, and the jar can be turned over and put in a closet or taken to the cellar.

Bon appetit!

3. Recipe for pickled cucumbers for the winter without seaming

Very often, women are not able to roll up banks on their own, and the beloved man, as an evil, is on a business trip. What to do? You can, of course, use screw-on lids, but there is a chance that they will let air through and the workpiece may disappear. Therefore, there is an easier way out - polyethylene closures! There is even a special “winter” version, which is enough to dip into hot water before use, and they will become a little more pliable, but when they cool down, they will clog the neck no worse than an iron rolling lid for canning.

Ingredients:

- Fresh cucumbers - 1 kg.

Water - 0.5 l.
Salt - 0.1 kg
Garlic - 6 cloves.
Black peppercorns - 10 pcs.
Cherry leaves - 6 pcs.
Dill greens - 1 bunch.

Cooking:

1. Rinse the cucumbers well and sterilize two liter or eight hundred gram jars in advance. Wash and dry the herbs. Peel the garlic cloves.

2. Put 3 pieces of cherry leaves into prepared jars. Next, lay the cucumbers tightly mixed with dill.

3. Pour 5 peppercorns, 3 cloves of garlic and 50 grams of salt into the gaps between the vegetables.

4. Fill the contents with boiling water and close with plastic lids. Let cool slightly and store in the refrigerator. If you really really want to taste cucumbers, then after a couple of days they will first be lightly salted, and then after a couple of weeks already well-salted.

Bon appetit!

4. Quick pickled cucumbers without vinegar

Very often in winter you want to taste something in between classic canned and ordinary fresh cucumbers. You can pickle them very quickly, but at the same time retain their original taste.

Ingredients:

Fresh cucumbers - 1 kg.
Water - 1 l.
Garlic clove - 10 pcs.
Dill - 6 sprigs.
Salt - 3 tbsp. l.

Cooking:

2. Be sure to wash and dry the dill branches. You can also take umbrellas, but there is a possibility that, due to unripe, formed seeds, the brine can then ferment and become a little cloudy. Therefore, it is best to use greens with tender stems or with newly formed umbrellas.

3. We lower some of the greens and garlic teeth into sterile jars, which can be cut in advance into halves or quarters.

4. We put our fresh fruits, not forgetting to add greens with garlic to get a beautiful composition inside the jar. This will also help to saturate the contents with mutual taste and aromatic qualities as fully as possible.

5. Pour salt into warm boiled water, dissolve it well and only after that pour the brine into jars. We cover (but do not close with lids!) And let our preparation brew for about two days in the kitchen. Then close and put in the refrigerator for storage.

Bon appetit!

5. Video recipe - Crispy cucumbers "like from a barrel"

Wow, I remember the times when huge oak barrels with crispy cucumbers were brought to stores! They were so amazingly delicious! But now you can’t find these in the store anymore, but you can easily and simply cook at home using citric acid.

In addition to the proposed options, there are still a lot of quite interesting recipes for pickling cucumbers. There are options in filling, and in combination with other vegetables, and even with honey or ketchup!

But still, the classic look of alluring pickles is much more pleasing to the eye and you immediately begin to feel this amazing taste in your mouth, although you haven’t even bitten off a single piece yet, but have already “eaten with your eyes”.

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!

There are many recipes for crispy cucumbers for the winter without sterilization, and many of them are successful. To pickle or pickle vegetables, you can use one of hundreds various options. But it is difficult to choose among the recipes the one that you will use constantly.

In fact, it is not difficult to make conservation without sterilization. It is enough to follow a few simple rules and the result will pleasantly amaze you and those around you. These cucumbers, so appetizingly packed in jars and having their natural color, will delight you more than once.

Advice: if you want crispy cucumbers in preservation, do not forget to put horseradish leaves and oak leaves. It is they who give the crunch to our favorite cucumbers.

Features and complexity of pickling cucumbers without sterilization

Crispy cucumbers for the winter without starilization is one of the easiest ways to harvest this vegetable for the winter, which does not cause any difficulties even for inexperienced housewives. Preservation prepared by this method turns out to be incredibly appetizing and at the same time takes very little time from the cook, which is its undeniable advantage. Rolling without sterilization has a pleasant sweet and sour taste, and additional ingredients that can be used to diversify it bring their own interesting flavors.

However, this method of pickling has its own specific features. In particular, in order for your appetizer to turn out tasty and please you and your family, you need to take a responsible approach to the choice of the main ingredient. In order for the cucumbers to be well saturated with the marinade and to be fragrant, it is necessary to choose only young, slightly unripe fruits of a small size (7-8 cm) with a thin skin of saturated Green colour and lots of pimples. Also, another important nuance is the fact that a few hours before the start of direct cooking, vegetables should be soaked in ice water, often changing it. At the same time, the cooler the liquid is, the more crispy the cucumbers in the appetizer will turn out.

Your task is simply to follow the advice in the recipe. Then you will enjoy delicious canned cucumbers own cooking.

Advice: cucumbers choose a small size with dark pimples. Cucumbers with light pimples will not go to the harvest

Ingredients

Servings: - +

vinegar 9% 300 ml
dill umbrellas 12 pcs.
cucumbers 6 kg
water 4.5 l
salt 6 art. l.
sugar 6 art. l.
black pepper 15 pcs.
Bay leaf 3 pcs.
garlic 15 cloves
oak leaves 9 pcs.
horseradish leaves 3 pcs.

per serving

Calories: 16 kcal

Proteins: 2.8 g

Carbohydrates: 1.3 g

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Advice: for those who have an oven. In the oven, it is convenient to prepare jars before seaming. Put the well-washed jars cold in a cold oven and hold for 20 minutes at a temperature of 180 degrees. Wait until it cools down completely.

Salting without sterilization with parsley

Cooking time: 40 minutes

Servings: 20

Energy value

caloric content - 85.1 kcal;
fats - 5 g;
proteins - 1 g;
carbohydrates - 9 g.

Ingredients

cucumbers - 2 kg;
parsley - 50 g;
garlic - 25 g;
sunflower oil - 100 ml;
ground black pepper - 10 g;
salt - 45 g;
granulated sugar - 100 g;
table vinegar (9%) - 100 ml.

Step by step description of the process

For cucumbers prepared, previously soaked in cold water, cut off the tips on both sides, and then chop the fruits into random pieces of medium size.
Divide the garlic head into teeth and, having measured the required amount of the product, clean them and rinse under the tap with a cool stream along with the greens. Then chop the garlic with a fine-hole grater or a special press, and chop the parsley as finely as possible.
At the next stage, we take a deep enameled bowl and proceed to the preparation of the marinade - we transfer the greens and garlic into the container, fill them with table salt, sugar and black pepper and pour in sunflower oil and table 9% vinegar, carefully mixing all the ingredients together .
Pour the chopped cucumbers into the kitchen utensils with the finished mixture, gently stir them with a wooden spatula so that the marinade is evenly distributed over the surface of the fruit, and, covering the bowl with a plate, send it to the refrigerator to infuse for at least 5 hours, and preferably overnight.
After a specified period of time, we package the resulting fragrant snack in sterile jars, fill it with marinade and roll it up with boiled metal lids. It is necessary to store such preservation in a dry and dark cool place.

Advice: if you categorically do not like parsley, then you can completely replace it with other herbs, for example, dill or cilantro - this will not spoil the taste of seaming.

Recipe for the winter without sterilization with garlic

Cooking time: 35 minutes

Servings: 10

Energy value

calorie content - 90.6 kcal;
fats - 6.6 g;
proteins - 1.1 g;
carbohydrates - 6.8 g.

Ingredients

cucumbers - 1 kg;
garlic - 25 g;
sunflower oil - 65 ml;
ground black pepper - 15 g;
salt - 25 g;
granulated sugar - 20 g;
table vinegar (9%) - 50 ml.

Step by step description of the process

Rinse the cucumbers soaked in advance under the pressure of running water and, cutting off the ends, chop into circles of small thickness (approximately 0.5 cm).
Carefully peel the garlic cloves from the husk, also rinse under the tap and finely chop with a sharp knife or pass through a press.
In a large container, carefully mix all the ingredients - cucumber fruits, garlic, granulated sugar, salt and black pepper and pour them with sunflower oil and vinegar. After mixing everything so that all the circles of the vegetable are covered with marinade, cover the bowl with a lid or a plate and leave it in this form for at least a couple of hours.
Distribute the finished pickled cucumbers in a dry sterile container and, pouring the marinade, close them tightly with metal screw or nylon caps.

Advice: before preparing the preservation, be sure to rinse all seaming containers with baking soda, rinse them under running water and sterilize thoroughly.

Cucumbers canned without sterilization prepared according to these recipes are stored no worse than sterilized cucumbers, they are perfectly crunchy and look like fresh in a jar.

So don't be afraid to experiment. Feel free to try to add something new and unusual to the usual winter preparations. Every housewife can pickle tasty and healthy cucumbers for the winter!

If you follow the recipe exactly, then everything will work out for you and in the future you will be happy to close the vegetables in this way. Bon appetit!

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