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Pickled, chopped cucumbers are the most delicious recipes for harvesting for the winter. canned cucumbers

If you are a happy owner of a summer cottage or you have a whole household plot at your disposal, then this article is definitely for you. The cucumber harvest is in full swing in most cities. They will be discussed.

When the blanks are salty and are already in the pantry and are waiting in the wings. And various salads from fresh vegetables have already become boring, then my recipes for excellent snacks from chopped cucumbers are just right.

1. Chopped cucumbers with parsley without sterilization

Parsley is an incredibly fragrant green, combined with cucumbers, you get a delicious and spicy cold appetizer. Preparing such a blank is simple, see for yourself from my recipe. By the way, if parsley is not to your liking, you can replace it, for example, with dill.

Ingredients:

Cucumbers - 4 kg
Vegetable oil - 200 ml
Vinegar 9% - 200 ml
Sugar - 200 g
Garlic - head
Parsley - 100 g
Salt - 3 tbsp. spoons
Ground black pepper - 1 tbsp. spoon

Cooking steps:

1. Trim buttocks from cucumbers, and then cut into medium-sized bars.

2. Chop the washed and dried greens with a knife as finely as possible.

3. Arm yourself with a deep container in which you place chopped parsley, cover it with salt, pour in vinegar and water. Grate the garlic cloves on a fine grater or pass through a press to the greens. Mix everything well, this will be our marinade.

5. Place the appetizer in sterilized jars. Try to pack them as tightly as possible. Pour an equal amount of the marinade from the container into each jar.

6. It remains only to roll them up with lids and put them in a cool place for storage.

Have a great mood and long-stored blanks!

2. Rolls of cucumbers with red currants for the winter

Not only delicious, but also a very beautiful snack. This is not a shame to put on the table, it will undoubtedly become a decoration of your holiday. The recipe is designed for two jars of half a liter.

Ingredients:

Cucumbers - 1.5 kg
Red currant - 50 g
Garlic - 4-5 cloves
Dill - 2 umbrellas
Mint - 6-8 leaves
Salt - 1/2 tbsp. spoons
Sugar - 1 tbsp. spoon
Vinegar - 2 tsp
Water - 500 ml

Cooking steps:

1. Cut the washed fruits into thin slices as shown in the photo. This is very easy to do with a regular vegetable cutter.

2. Coarsely chop the garlic cloves. Rinse the berry, it is important that the currant is on the branches, leave it to dry.

3. From the slices of cucumbers, wrap the rolls as tightly as possible.

4. At the bottom of the jars, prepared according to all the rules in advance, place dill on the umbrella, a few mint leaves.

5. We begin to fill them: first lay the rolls tightly, shifting with pieces of garlic. Then a few branches with red currants.

6. In a filled jar, place another dill umbrella, a couple of bunches of berries on top.

7. These are the beautiful filled jars you should get. Add a teaspoon of vinegar to them.

8. Fill the pot with water and send it to the stove. After boiling, add salt and sugar to it. Stir until dry ingredients are dissolved.

9. Fill the jars to the brim with hot brine and roll up the lids.

Leave the appetizer at room temperature for a couple of days, and then they can be removed to the place where all your preparations are stored for the winter.

Good luck with your cooking!

3.

This winter cucumber salad is very popular in our family. We prepare a lot of jars, and in winter the snack is eaten with great pleasure. I advise you to try it, step by step recipe below.

Ingredients:

Cucumbers - 5 kg
Onion - 1 kg
Dill - 300 g
Vinegar 9% - 100 ml
Sugar - 5 tbsp. spoons
Salt - 2 tbsp. spoons
Sweet peppercorns - to taste

Cooking steps:

1. The fruits must be thoroughly washed, even soaking them for a couple of hours is not forbidden. Then cut the cucumbers into halves of circles, it doesn’t matter here, it can be whole circles.

2. Free the onions from the husk, rinse under cold water, then cut into half rings.

4. At this time, chop the greens. I use dill, but any other will do.

5. Take a capacious saucepan, mix vinegar with sugar and peppercorns in it.

6. Transfer the infused cucumbers with onions to the marinade. Place the saucepan on the stove, stirring over moderate heat, bring the contents to a boil. After that, spread the salad in pre-prepared jars, close the lids.

Turn the jars upside down, wrap. After a day, they can be removed to your pantry. Bon appetit!

4. Appetizer of cucumbers with mustard for the winter in jars

Fragrant crispy cucumbers, an indispensable snack for all times. Mustard will add a spicy taste. It doesn't take much effort or time to prepare. But on winter feast days, the snack will be eaten with a bang.

Ingredients:

Cucumbers - 4 kg
Vegetable oil - a glass
Salt - 3 tbsp. spoons
Sugar - glass
Dry mustard - 1 tbsp. spoon
Vinegar 9% - a glass
Chopped garlic - 3 tbsp. spoons
Ground black pepper - 2 teaspoons

Cooking steps:

1. Rinse the cucumbers thoroughly, then cut them into circles half a centimeter thick.

2. Transfer the mugs to a container larger size, add all ingredients, including mustard, mix. In this state, they should be left for three to four hours.

3. During this time, it is advisable to occasionally stir the contents of the container.

4. Cucumbers will release juice during this time, approximately the same amount of brine should be.

5. Banks must be processed, that is, thoroughly washed and sterilized. Only after that fill them with a snack, pour brine from the container. Then close the lids tightly.

Happy winter snacks!

5. Korean-style cucumbers are the most delicious recipe for the winter

A very simple recipe to follow. Moderately spicy appetizer suitable for holiday table for hard drinks. Yes, and just with fried potatoes will be very tasty.

Ingredients:

Cucumbers - 2 kg
Carrots - 500 g
Sugar - 1/2 cup
Vinegar 9% - 1/4 cup
Vegetable oil - 1/2 cup
Salt - 50 g
Garlic - 2-3 cloves

Cooking steps:

1. Peel the carrot, grate it on a special grater for Korean dishes, or simply chop it into small strips.

2. Cut the well-washed cucumber fruits into medium-sized cubes.

3. Transfer the chopped vegetables to a bowl, add sugar, salt. Peel the garlic cloves, chop finely with a knife, send to a bowl. Then pour vegetable oil and vinegar.

4. The contents of the bowl must be mixed properly.

5. After that, cover the bowl tightly with a plate or cling film, and then refrigerate for 24 hours.

6. Arrange the finished snack in clean jars with a small volume, pour the marinade from the bowl.

7. Roll up the lids and move the jars to a cool place.

Korean-style cucumbers can be eaten right away, or you can prepare them for the future for the winter. Eat with pleasure, treat your friends and acquaintances!

6. Recipe for chopped cucumbers with garlic for the winter without sterilization

In such an appetizer, you can use all the fruits that are not suitable for preservation as a whole. Very convenient, besides, a snack with a bright taste that will not leave you indifferent. With a young round potato, it’s generally overeating.

Ingredients:

Cucumbers - 4 kg
Garlic - 100 g
Salt - 3 tbsp. spoons
Sugar - 3 tbsp. spoons
Vinegar 9% - 200 ml
Vegetable oil - 250 ml
Ground black pepper - 50 g

Cooking steps:

1. Prepare the cucumbers, wash, cut into small thick circles.

2. Peel the garlic, cut it finely with a knife.

3. In a spacious bowl, place cucumbers, chopped garlic, sprinkle with salt.

5. Pour ground black pepper on top.

6. Mix the contents well so that each piece of cucumber is covered. Then you need to leave it in this state for several hours, at least two.

7. Distribute cucumbers in jars, it is convenient when they are of the same volume.

8. Pour cucumber marinade into each jar under the neck, and then close them tightly with lids.

Enjoy the taste and aroma, bon appetit!

7. Video recipe for delicious sweet cucumbers in oil

Cook with pleasure, bon appetit!

In my opinion, blanks for winter are such an irreplaceable thing, without which it is difficult to imagine our life. It's delicious and also very convenient. Such snacks will not leave you hungry under any circumstances. Cook for your family with love, share our recipes with your friends.

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!

And again I, and again with a simple recipe for vegetable harvesting for the winter - today we pickle delicious and crispy cucumbers! The recipe for pickled cucumbers without sterilization, that is, in this case we will use the double fill method. It will turn out just a wonderful snack: a fully balanced taste, appetizing appearance, awesome aroma, well, crunch, of course!

I take similar recipes for preparing vegetables for the winter from my mother - everything has been checked by her for years, nothing ever explodes and the result is always excellent. Only pickled tomatoes for the winter are worth something! It's a pity, of course, that she has no desire to master the computer - at least she would be happy for herself and her daughter to see recipes in her honor.

Okay, that's enough digressions, we turn to the very process of preparing pickled cucumbers for the winter without sterilization. By tradition (I have this), I suggest making blanks in small-volume jars. In this case, it turns out even big - we use a jar with a capacity of one and a half liters. Accordingly, I give the proportions for 1.5 liters.

Ingredients:

(820 grams) (750 milliliters) (30 milliliters) (35 grams) (50 grams) (4 branches) (4 pieces ) (1 piece ) (4 pieces ) (2 teeth) (2 pieces )

Cooking step by step with photos:

In order to pickle cucumbers for the winter according to this recipe, we need fresh small cucumbers, water, salt, granulated sugar, table vinegar (9%), fresh garlic, dill umbrellas, fresh parsley, horseradish and blackcurrant leaves, as well as bay leaf . If you want, you can also add allspice, but for me personally, all of the above is enough - the aroma will be magical.

Cucumbers preferably choose small, dense and elastic - they look beautiful, tastier, juicier and more fragrant. I indicated the cooking time as 3.5 hours, but in fact, the cucumbers will simply lie in cold water for 3 hours, and the remaining half an hour will be needed for seaming. Why should vegetables be soaked? So that they then absorb less marinade and do not wrinkle.

You first need to sterilize the jar - I do this in the microwave, but you can use any method convenient for you. Also boil the lid - about 5 minutes. At the bottom of the jar we put a pair of dill umbrellas (everything needs to be washed, of course), currant leaves, parsley sprigs and half a horseradish leaf, if it is large. There we also add a bay leaf and a peeled large clove of garlic, which we cut into slices.

Well, our cucumbers took a cool bath, washed themselves, we can continue to deal with them. We put cucumbers tightly in a jar - the more it fits, the better. See what else is the advantage of small fruits over large ones? Of course, there are more of them!

Boil water (a little more than I indicated in the recipe, since you can fit more or less cucumbers in a jar) and pour boiling water over it. Cover the jar with a lid and leave it for 15 minutes.

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, about which I will now tell.

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 citric acid directly into the jar.
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.

In our country, cucumbers have long been preserved for the winter. It is important to note that the preparation depends not only on the chosen recipe, but also on the quality of the ingredients. In addition, you need to know some secrets of cooking snacks.

To stock up on the required number of cans, it is recommended to set aside a whole day for canning. It is also necessary to prepare glass jars and lids.

You have probably noticed that each hostess has a slightly different taste of pickled cucumbers, even if they were cooked in the same way. This is because every woman has her own little tricks, in addition, each family has its own taste preferences, so the dosage of spices and spices may differ.

In this article, we will consider the most popular recipes with which you can prepare delicious and crispy cucumbers. If you do not have your own vegetables, then it is better to buy fruits with "pimples" in the store, they are best suited for a snack.

To prepare delicious and crispy cucumbers for the winter, they do not have to be sterilized. If you follow the canning technology and tightly roll up the lids, then the snack can be stored for several years.

For a one-liter jar, you will need the following amount of ingredients:

The number of cucumbers depends on their size.
2 tsp granulated sugar.
2 tsp salt.
2 tablespoons of table vinegar.
2-3 pieces of dill umbrellas.
5-8 black peppercorns.
4-5 garlic cloves.
10-15 cm horseradish leaf.
5-6cm horseradish root.

canning process

Cucumbers should be thoroughly washed, then soaked in cold water for 2-4 hours.

All products must be washed. Banks also need to be prepared. They do not have to be sterilized, it is enough to wash well under running water. Add dill umbrellas and peeled garlic cloves to them.

The horseradish root needs to be peeled, cut into small pieces and sent to jars.

After that, chop the horseradish leaf, and add to the rest of the ingredients.

Cucumbers can be cut on both sides, but this is not necessary. Put larger fruits on the bottom vertically, and add small cucumbers to the jar to the top. If desired, you can add another dill umbrella on top. Also send peppercorns and bay leaves to the jar.

Fill jars to the very top with boiling water. Cover with lids and leave the workpiece for 40-50 minutes. After that, pour the liquid into a bowl, it will come in handy for us to prepare the brine.

Put a container of water on the stove and bring the liquid to a boil. After that, add sugar and salt, stir well so that all the crystals are completely dissolved. At the very end, add table vinegar 9%.

Pour boiling brine into liter jars and roll up the workpiece with a special machine. There is another option - salt, sugar and vinegar can be added directly to the jars, and then poured with boiling water, which we previously drained.

Turn the jars over, cover with a towel and leave to cool completely.

This is one of the most simple recipes pickling cucumbers.

It is important to note that such preservation can be stored long time in a kitchen cabinet at room temperature.

Preservation of cucumbers in liter jars

If you treat your guests with cucumbers according to this recipe, then you will definitely be asked to tell about the cooking method. Preservation does not require a lot of spices and spices. The marinade is different from the traditional brine, but the cucumbers are non-acidic and crispy.

For two liter cans you will need the following products:

1 kg cucumbers.
1 piece of bell pepper.
2 pieces of dill umbrellas.
4 peas of allspice.
5 black peppercorns.
4-6 garlic cloves.
2 pieces of bay leaves.
2.5 tablespoons of sugar.
1 tbsp salt.
1 tsp 70% vinegar.

Cooking method

Wash cucumbers thoroughly. In order to get rid of white plaque We recommend using a clean sponge. All fruits must be undamaged.

After that, the vegetables should be soaked in cold water for 1-2 hours.

In the meantime, we will prepare glass jars. They need to be washed with soda, then rinsed. Then sterilize them over steam for 5 minutes, and pour boiling water over the lids. You can use other methods as well.

Put dill umbrellas and bay leaves in a separate cup. Pour boiling water over them and leave for a couple of minutes. In this case, the aromas are better revealed and transferred to the cucumbers.

Wash the sweet pepper, divide it into two parts to remove the seeds, cut into small pieces, and then send it to the prepared glass jars.

Then we send the bay leaf, dill umbrellas and 2 cloves of garlic. You also need to add peppercorns.

Cut off the bottoms of the cucumbers. The first row must be laid out vertically. If there is space left in the jar, then you need to lay out several fruits horizontally.

From above, add 1 clove of garlic, an umbrella of dill to each jar. After that, fill the container with boiling water to the very top. Cover with lids and leave for 15-20 minutes.

After this time, you need to drain all the liquid into the pan. It is best to use a lid with holes. You can also make holes in a regular plastic lid.

Boil the water, and pour the cucumbers again so that they warm up well. To prepare the marinade, you need to put a pot of water on the stove, add salt and sugar and wait until they are completely dissolved.

Drain the liquid from the jars again and fill them with marinade, add 0.5 tsp of vinegar essence to each jar. Then the workpiece must be rolled up, the container turned over and checked for leaks.

Cover the workpiece with a blanket, wait until it cools completely, and then put it in the cellar, on the balcony or in the closet in the kitchen.

Assorted cucumbers and tomatoes for the winter. Canning for the winter

It is better to preserve tomatoes and cucumbers together, as they complement each other's taste. In addition, this method saves a lot of time.

Ingredients:

800g cucumbers.
1kg tomato.
Parsley and dill.
10-15g horseradish root.
3 cloves of garlic.
2 bay leaves.
Peas of black and allspice.
3 blackcurrant leaves.
1 tbsp salt.
3 tablespoons of granulated sugar.
5 tbsp 9% vinegar.

Cooking process

In a three-liter clean and sterilized jar, first you need to add spices. Put dill, chopped horseradish root, parsley, pepper, peeled garlic cloves cut in half on the bottom. Then black currant leaves.

Cut off the edges of the cucumbers and lay vertically in a jar. Next layer add tomatoes, parsley on top. After that, all products must be poured with boiling water. Cover the jar with a lid and towel. Vegetables should be heated for 15 minutes.

After the appointed time, the liquid must be drained into the pan.

Now let's start preparing the marinade. Put the container on the stove, add salt and sugar to the water. When the brine boils, you need to add vinegar to it.

Pour the vegetable platter with boiling marinade.

After that, the jars can be immediately rolled up without sterilization. As usual, it must be turned upside down and covered with a thick blanket. Assorted is very tasty and is an excellent snack for any table.

Canned cucumbers with vodka. The most delicious crispy cucumbers

If you want to cook real barrel cucumbers at home, then be sure to use this recipe. It is not as popular as other canning methods, but the vegetables are crunchy and tasty.

Ingredients for a three-liter jar:

1.5-2kg cucumbers, depending on size.
Dill umbrellas.
Hell leaves.
Amaranth.
Currant leaves.
4-5 garlic cloves.
50g vodka.
100g of table salt.

Preservation procedure

Cucumbers need to be washed well, cut off the tips. If you want them to turn out crispy, then they must be soaked for a couple of hours in cold water.

At the bottom of a sterilized jar, you need to lay out several sprigs of greens and 5 cloves of garlic.

Then tightly fill the jar with cucumbers.

The next step is to completely dissolve the salt in the water. Pour the cucumber appetizer with the resulting liquid. Then set aside the jar for 4 days.

When four days have passed, the brine must be drained into a saucepan. Put the container on the burner and boil the liquid. In the meantime, the jar needs to be filled with cold water, cover with a lid, then shake well, and then drain the water.

When the brine boils, it needs to be cooked for about 5 more minutes. After that, add vodka to the cucumbers and pour them with hot marinade to the very top.

Now the jars can be rolled up with sterilized lids. Then the container must be turned over to check the tightness. When the workpiece has cooled, it is recommended to put it in a cold place, so they will be stored longer.

As you can see, all canning methods are simple, so any housewife can use recipes and prepare cucumbers for the winter.

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