Cucumbers under the degree canned. Preparations for the winter from cucumbers: “Golden recipes. Winter Cucumber Salad "Lady's Fingers"
Cucumbers are among those garden crops that are characterized by high yields. Even if you planted only a few rows of cucumbers, the harvest will be so plentiful that it will be unrealistic to eat all the vegetables fresh. But, in order to provide yourself with delicious preparations for the winter, cucumbers can be canned. There are a lot of recipes for winter cucumber blanks, and every year new canning options appear so that every housewife can stock up on blanks to her own taste.
Canning cucumbers is considered a simple process, but it also has some nuances that should definitely be taken into account. Only if you follow all the details of the process, you will get a delicious workpiece that can be stored until the new harvest. You will find the basic rules and simple recipes for canning cucumbers for the winter in this article.
Preserving cucumbers for the winter
Harvesting a rich crop of cucumbers is not difficult, but it is almost impossible to eat all the vegetables fresh, even for a large family. But eating the whole crop fresh is not at all necessary, because cucumbers are quite suitable for preparing homemade preparations for the winter. The taste of this vegetable is perfectly complemented by various spices and spices, as well as additional ingredients: gooseberries, currants, celery, etc.
There are a lot of recipes for canning cucumbers for the winter. Some of them are simple, and suitable even for novice cooks, others require more thorough preparation. We will look at the main ways to prepare winter cucumber preparations at home, and detailed instructions for each recipe will help you choose the one that is right for you.
There are several ways to preserve cucumbers. In the past, our grandmothers usually used the salting method, but now pickling is considered more relevant. Nevertheless, pickles are not inferior in taste to pickled ones, so we will give each of these recipes.
First of all, you should understand the difference between the process of canning during salting and pickling. In the first case, the safety of the vegetable is ensured by natural fermentation processes and the release of lactic acid. Therefore, such blanks are recommended to be stored in a cool cellar, on a balcony or in a refrigerator.
Pickled cucumbers remain tasty and crunchy thanks to the vinegar, which acts as a natural preservative. Such blanks can be stored at room temperature, for example, in the pantry of a city apartment.
To make it easier for you to decide which method of preparing cucumber blanks for the winter is right for you, we will consider each of them in more detail.
Salty
Pickling cucumbers is a traditional way of preserving the harvest of this vegetable throughout the winter. In the past, cucumbers were salted in large barrels, but now other containers can be used for this purpose, for example, ordinary three-liter jars.
Note: Properly selected salt plays the main role in successful salting. It is better to take ordinary rock, but coarse salt without any impurities. Only in this case, the taste of the workpiece will turn out to be bright and saturated. Fine salt is not recommended, as it can make cucumbers soft.
There are two main methods of salting: cold and hot. The first method is considered simpler, but you need to store the finished preservation only in the cold (in the cellar or refrigerator). In this case, washed cucumbers are simply laid out in jars along with selected spices, poured with cold water with salt dissolved in it and covered with nylon lids. In order for the lids to hermetically seal the container, they must first be heated over hot steam. After that, the blanks just need to be removed in a cold room. With this pickling method, cucumbers will be ready to eat in a month.
The hot method is more troublesome, but cucumbers with such pickling turn out to be more piquant and crispy. As in the previous case, cucumbers need to be laid out in jars, but spices do not need to be added, as they will be included in the brine. To prepare it, you need to dissolve salt in hot water, and add a few dill umbrellas, horseradish leaves and roots, oak, cherry or currant leaves to it. The brine should boil for several minutes, after which it is poured into jars while still hot. It is not necessary to cover the containers with lids, since the main task is to start the processes of natural fermentation. We put the jars in a large basin, into which excess brine will drain, and leave for a week. At the end of this period, add the missing amount of brine to each jar, tightly cork the containers with nylon lids and store them in a cool room.
You can prepare pickles not only in a jar, but also in a large enameled pan. To do this, you will need 1 kg of small cucumbers, 2 liters of water, 2 heaping tablespoons of salt, a few cloves of garlic (from 1 to 3, depending on your preference), herbs and dill umbrellas (Figure 1).
Salting cucumbers according to this recipe is carried out as follows:
- We cook the brine: Dissolve the salt in hot water, let it boil a little and cool to room temperature.
- Cucumber arrangement: cover the bottom of the pan with herbs, then spread the garlic and washed cucumbers. Layers must be alternated until the entire container is full.
- Fill: pour the prepared cucumbers with brine so that the liquid completely covers the vegetables. Cover the top with a saucer. You can also put oppression on top so that the saucer does not float up, and all the cucumbers are in brine.
- Salting: put the pot with cucumbers in a dark place. In a few days you will be able to enjoy lightly salted cucumbers, but if you want the vegetables to acquire a richer salty taste, leave them for another 5-7 days. In the process, you can try the workpiece to determine when it will be completely ready.
Figure 1. Correct pickling of cucumbers
If you think the cucumbers are already salted enough, you can always stop the fermentation process. To do this, just remove the oppression and saucer, cover the container with a lid and put it in a cool place for storage.
Salted
Lightly salted cucumbers are considered a seasonal delicacy, because it does not take much time for vegetables to acquire a characteristic taste. If the cucumbers are in the brine longer, they will become just salty, and this is a completely different dish.
But for lovers of lightly salted cucumbers, there is a special recipe that will allow you to enjoy your favorite vegetable in winter. To prepare such a winter preparation, you will need the cucumbers themselves, water, bay leaves, garlic, mustard seeds and black pepper in a pot (Figure 2).
The preparation of lightly salted cucumbers for the winter is carried out as follows:
- Fresh cucumbers need to be filled with water for 2-3 hours. During this time, their pulp will absorb enough liquid and the winter harvest will turn out crispy. After soaking, the cucumbers must be thoroughly washed and the tails removed.
- While the cucumbers are soaking, you can prepare jars and lids. First, the containers must be washed with water and soda, and then sterilized. At the bottom of each jar we put a few sprigs of fresh dill, two cloves of garlic and a few bay leaves. Then tightly fill the container with cucumbers.
- Next, we proceed directly to cooking. First you need to boil just clean water and pour cucumbers in jars with it. The blanks should be left to cool for 3-4 hours so that the water remains warm, but not hot.
- When the filling time has passed, you need to drain the water. It is she who will serve as the main for the preparation of the marinade. To accurately calculate its amount, it is better to first pour a liter jar or measuring cup into the floor and only then pour it into a saucepan.
- After you have drained all the water, you can start preparing the marinade. For a liter of liquid, you will need 2 tablespoons of salt, 7 tablespoons of sugar and 150 ml of ordinary table nine percent vinegar. Add all these ingredients to the water, let it boil and boil for a few minutes.
- While the marinade is being prepared, add a teaspoon of mustard seeds and 5 black peppercorns to each jar.
Figure 2. Salted cucumbers with mustard for the winter
After that, you just need to pour cucumbers with hot marinade and immediately roll up the lid. Next, the jars need to be turned over so that all the ingredients are evenly mixed. But it is not recommended to turn the containers upside down: if they cool in their usual position, the cucumbers will turn out to be more crispy.
There are many modern recipes for crispy pickled cucumbers for the winter, but we suggest you make preservation according to an old recipe that has not lost its relevance even now.
To prepare the marinade, you will need 5 liters of water, 10 tablespoons of rock salt, 20 tablespoons of sugar and 500 ml of nine percent vinegar. As for spices, you will need one horseradish and bay leaf each, 1 large clove of garlic, 5 black peppercorns and 1 dill umbrella. If desired, you can add a hot pepper pod to the workpiece (Figure 3).
Note: This amount of marinade is designed for a fairly large number of cucumbers, but if you do not preserve too many vegetables, you can safely divide all the marinade ingredients in half.
Cooking crispy pickled cucumbers looks like this:
- Pour cucumbers with cold water for 8-10 hours and leave for the pulp to absorb the liquid. After that, the vegetables need to be washed and cut off the ends.
- We sterilize glass jars for canning or simply pour hot water over them.
- We put prepared spices in each jar.
- We put a large saucepan on the fire, pour clean water into it and bring it to a boil. Put a batch of cucumbers in a colander and dip it in boiling water for literally 30 seconds. After that, immediately lay out the vegetables in jars. This procedure must be carried out with all cucumbers.
- Next, you need to cook the marinade, mixing all its components, and distribute hot in jars. Cover the containers with lids and leave for 5 minutes.
- After that, pour the brine into a saucepan, boil again and again pour into jars. This procedure must be repeated three times.
Figure 3. Cooking steps for crispy pickled cucumbers
Next, you just need to close the jars tightly with lids, turn them upside down and leave to cool at room temperature. These cucumbers are very tasty and crispy. If you like a spicier taste, you can use more horseradish, garlic or pepper.
Canning cucumbers: stages
Modern housewives prefer to preserve and pickle cucumbers, while in the past this vegetable was mainly salted in barrels or other large containers. This is due solely to the convenience of storing winter preparations in jars, but if you have a suitable container and a place to store it, you can always pickle cucumbers, cabbage or other vegetables.
Preserving cucumbers for the winter includes several important steps that relate to the preparation of the vegetables themselves, as well as the jars in which they will be stored. The preparatory stages cannot be ignored, since the duration of storage of the blanks will depend on this.
Preparing cucumbers and jars
At first glance, it seems that absolutely any cucumber can be rolled into a jar. This is partly true, but the result of such canning may not be at all what you expected.
Note: Only special varieties are suitable for salting and canning - with large pimples and black spikes. Small cucumbers with white small pimples are only suitable for fresh consumption.
If you have a very large crop of salad cucumbers, you can still make a harvest out of them, but it is important to consider that they are only suitable for canning in the form of salads with other vegetables. In addition to the variety, it is important to choose the right cucumber for optimal ripeness. Overripe fruits of a yellowish or brown hue are not suitable for winter harvesting, because their skin is too hard and the flesh is loose. But you shouldn’t throw away such cucumbers either: they can be peeled, grated and used as the basis for preparing brine.
Suitable for canning are medium-sized cucumbers, from 7 to 9 cm in length. It does not make sense to harvest smaller fruits for the winter, since they have not yet acquired their characteristic taste and aroma. The only exceptions are pickles and gherkins, which can be preserved very small (Figure 4).
Figure 4. Stages of preparing vegetables
There are other nuances of preparation that will help make delicious winter preparations from cucumbers:
- The washing up: all fruits must be washed thoroughly. To do this, it is better to use a soft rag or sponge, but not a brush, as it can damage the delicate skin of vegetables.
- Soak: After washing, cucumbers must be soaked in cold water. For a crop harvested from your own garden, 2-3 hours will be enough, and for purchased cucumbers, the soaking time is 7-8 hours, but if you have the opportunity, you can leave the vegetables in cold water overnight. Soaking is necessary so that the fruits absorb as much moisture as possible, and during storage, voids do not form in their pulp. Thanks to this, the cucumbers will be juicy and crispy.
- Tank preparation: in the past, cucumbers were salted and preserved in large barrels and three-liter jars. But such containers are relevant only for large families. If your family consists of only three people, a liter or half-liter jar will suffice.
In addition, you need to prepare spices in advance, which will give the workpiece a special taste and aroma. In this sense, the modern market provides a wide scope for imagination, but many prefer to use old proven recipes, adding currant, cherry, horseradish or oak leaves, pieces of horseradish root, garlic, mint and mustard to jars of cucumbers.
Sterilization of jars is a mandatory step in canning cucumbers. The fact is that it is not customary to sterilize these vegetables together with brine, since in this case the cucumbers will simply boil and will not be juicy and crispy.
To properly prepare the jars, they must first be washed. For this purpose, it is better to use not chemical detergents for dishes, but ordinary soda. It perfectly cleans dust and small dirt without leaving a chemical film on the glass surface. The jar is simply rubbed with soda, then rinsed with warm water and dried. Next, the containers must be sterilized. To do this, you can use any convenient method: warm the jars over hot steam from a saucepan or kettle, or bake them in the microwave for 10-15 minutes (Figure 5).
Figure 5. Ways to sterilize jars
If you close a lot of workpieces, you can use a conventional oven. You need to put jars in it and only after that turn on the oven. The temperature inside will rise gradually, so the glass will not burst from the difference in indicators. The duration of sterilization in the oven should be 20-25 minutes. During this time, you can boil the lids in a separate pan, which also need sterilization.
How to roll cucumbers for the winter in jars
You can preserve cucumbers in jars hot and cold. To do this, you will need salt, water and your favorite spices. In the case of using vinegar, salting can only be carried out in a hot way.
Note: It is better to use only ordinary rock salt without impurities. Only it gives vegetables a bright taste. As a rule, you will need a little more than 2 tablespoons of salt per liter of brine.
If you use the hot method, dissolve salt in water, add oak and currant leaves, as well as a few dill umbrellas and pieces of horseradish root to it. Bring the brine to a boil and let it simmer for a few minutes. After that, the prepared liquid should be poured over the cucumbers laid out in jars and left unrolled for a week, leaving them in a dark place at room temperature. The rest of the brine should also be saved. A week later, when part of the brine has evaporated, the missing amount of liquid must be poured in and the jars hermetically sealed.
Cucumbers harvested for the winter in a cold way can only be stored in a refrigerator or a cool cellar. For such a preparation, you need to put the washed and prepared cucumbers in jars and add your favorite spices to it. Salt is simply mixed with cold water and jars of vegetables are poured with the resulting mixture. Next, the containers must be hermetically sealed with plastic lids, preheated in hot water. Jars with blanks should be placed in a dark, cool place: vegetables will be ready to eat in a month, but it is better to let them stand until winter.
Canned crispy cucumbers
The main purpose of canning cucumbers for the winter is to keep the vegetables crisp while giving them a rich, spicy flavor and aroma.
To make such a preparation for the winter, you will need small cucumbers intended for canning, three cloves of garlic, one medium-sized carrot, several branches of dill and parsley umbrellas. Also prepare spices: 5 black peppercorns, two cloves, three peas of allspice, a few currant and bay leaves (Figure 6).
Separately, it is necessary to prepare the components of the marinade. Its amount will depend on the volume of cucumbers. On average, a liter of water requires a heaping tablespoon of salt, two tablespoons of sugar and an incomplete teaspoon of vinegar essence (70%).
Crispy pickled cucumbers are prepared as follows:
- Cucumbers should be carefully washed and soaked in cold water for several hours so that their flesh absorbs moisture.
- Banks must be washed and sterilized in a convenient way. After that, all the leaves and spices need to be laid out in containers. Garlic is laid out with peeled cloves, and peeled carrots - in small cubes.
- Each jar is densely filled with cucumbers, adding garlic and carrots to them (one carrot and three cloves of garlic will be enough for one container).
- Bring clean water without salt, sugar and vinegar to a boil and pour cucumbers with boiling liquid. Banks with boiling water and vegetables should stand for 10 minutes, after which the water must be drained and the procedure repeated.
- The third time, the water should already be boiled with the marinade components, but the vinegar essence should be added at the very end. When the mixture boils, pour cucumbers with it and immediately roll up the jars with lids.
Figure 6. Pickling Crispy Cucumbers
After this, the containers must be turned upside down so that all the vegetables are evenly saturated with the marinade. Banks should be wrapped in a blanket and left in this position for a day. During this time, the containers will cool down and they can be hidden in the pantry.
Preservation of cucumbers without sterilization
Not all housewives like to sterilize winter blanks, because this process requires a lot of time and effort, and in the process of sterilization itself, it becomes too hot in the house. Luckily, cucumbers are one of those vegetables that can be easily jarred without the tedious sterilization process (Figure 7).
The recipe for canned cucumbers without sterilization is very simple. Its main secret is in the right marinade. For a liter of water, you will need 2 tablespoons of salt, a tablespoon of sugar and 2 tablespoons of regular table nine percent vinegar.
Pickling cucumbers without sterilization is carried out as follows:
- Soak clean cucumbers in cold water for 2-3 hours, and then rinse again with running water.
- Spread the spices at the bottom of clean, sterilized jars. For a liter container, you will need up to 5 grains of black pepper, 2 cloves of garlic, a dill umbrella, a few sprigs of dill. You can also add a few basil leaves.
- We fill each jar with cucumbers, laying them tightly to each other.
- Next, proceed to the preparation of the brine. Add salt and sugar to the water, bring to a boil and boil for two minutes. While the brine is hot, they need to pour over the cucumbers in the jars.
- We cover the jars with lids, wrap them up and leave for 10 minutes.
- After that, you need to drain the brine into one container, bring to a boil again and boil for 3-4 minutes. After that, turn off the fire, add vinegar to the marinade and fill the jars with cucumbers with the resulting mixture.
Figure 7. Canning vegetables without sterilization
After that, the containers must be rolled up with lids, turned upside down and wrapped. When the blanks have cooled, they can be transferred to the pantry for storage. Despite the fact that this recipe does not include sterilization, these cucumbers store just fine.
Preservation of cucumbers: savory recipes for the winter
Many housewives like to preserve not ordinary cucumbers, but savory vegetables that will be a great addition to dishes. Garlic or hot peppers can be used to spice up the preparations, but there are also more modern recipes, the component of which is chili ketchup.
Cucumbers canned with such ketchup have a pronounced spiciness and serve as an excellent winter snack. Despite the fact that vegetables undergo heat treatment, they remain crispy, and ketchup gives them an original taste and aroma.
Cucumbers with chili ketchup
Preserving cucumbers with chili ketchup is easy. Having tried such a preparation just once, you will make such preparations every year, since ready-made vegetables really have an unusual taste (Figure 8).
Note: It is better to preserve such cucumbers in liter jars. This way you will be sure that vegetables of any size will fit into the container. In addition, it is better to cut the cucumbers into 4 parts. So they are much better soaked in hot sauce, but at the same time remain crispy.
For one liter jar, you will need the cucumbers themselves, one or two bay leaves, a few black peppercorns and garlic. The ingredients of the marinade are Chile ketchup (300 grams), water (1 liter), vinegar 9% (300 ml), salt (1.5 tablespoons) and sugar (200 grams).
First of all, you need to pour cucumbers with cold water and leave for 30 minutes. After that, the vegetables need to be washed and cut off the ends. We fill the sterilized jars with spices, laying out 2 cloves of garlic, 5 peppercorns and bay leaves in each. After that, lay out the cucumbers. If you are canning small vegetables, they can be laid out whole. If the fruits are large enough, it is better to cut them lengthwise into four parts.
Next, we proceed to the preparation of the marinade. All its ingredients must be mixed in one saucepan, mix thoroughly and bring to a boil. It is important that the number of components given above is calculated for 3 liter jars. If you can preserve more vegetables, then the amount of marinade should be more. When the marinade is ready, it is poured into jars, covered with lids and sterilized. For a liter jar, the sterilization time is 10 minutes, but if you use larger containers, the sterilization time should be longer.
Figure 8. Winter harvest with chili ketchup
After that, you just need to hermetically seal the jars with lids, turn them upside down and let them cool at room temperature without wrapping.
Pickling cucumbers for the winter
The salting process is significantly different from canning or pickling. In the case of salting, the preservation of vegetables occurs due to the processes of natural fermentation and the release of lactic acid, while in pickling, the safety of vegetables is ensured by hot water and acetic acid (Figure 9).
Cooking pickles for the winter is very simple. It is necessary to rinse the cucumbers in advance and pour them with cold water. In the meantime, we prepare and sterilize the jars. To do this, it is better to take three-liter containers: even after opening, cucumbers in jars can be stored in the refrigerator for quite a long time.
The procedure for pickling cucumbers for the winter will be as follows:
- We tightly pack cucumbers and favorite spices (black and allspice peas, bay leaves, dill umbrellas, currant, cherry and oak leaves) into prepared jars.
- We prepare the brine: for this, salt must be dissolved in cold water. On average, per liter of liquid you will need three tablespoons of salt without a slide. The amount of marinade is determined individually, depending on the number of cans.
- The resulting liquid is poured into jars and covered with plastic lids.
- The jars are left at room temperature so that fermentation processes begin inside the containers. Since the brine will flow out of the jars during the process, a large basin or pallet must be placed under them in advance.
- After three days, the jars are topped up with brine so that the liquid reaches the top of the neck. After that, the jars must be wiped with a clean cloth, tightly covered with lids and sent for storage in a cellar or other dry, dark and cool place.
Figure 9. Options for pickling cucumbers
It is only necessary to close pickles with nylon lids, since tin lids do not let enough air in, and the fermentation processes that actively occur in jars can tear off such a lid.
A simple recipe for delicious crispy cucumbers for the winter is presented by the author of the video.
A rare hostess does not make preparations for the winter, because how pleasant it is in winter, having missed fresh vegetables, to take a cucumber, bring it to your mouth, feel the salty aroma, bite off, drink splashing sour juice and crunch to your heart's content!
Canning cucumbers is a great way to prepare delicious cucumbers for the winter in many different ways. Each housewife has her own recipes and her own canning secrets, but each of us wants variety, new tastes and sensations. We offer several recipes for canned cucumbers so that every housewife can replenish and diversify her collection of cucumber blanks for the winter.
However, before proceeding to the recipes themselves, it would be useful to give some tips. So, pickled cucumbers should be medium-sized, fresh, with black spines and always elastic. Before canning, they need to be soaked for 4-6 hours so that all the air is gone. For pickles, it is better not to use juices bought in stores, because they use their own preservatives, and the mass fraction of natural juice is not at all large. It is better to use homemade juice. Jars and lids must be carefully sterilized, and the finished jar must be turned upside down, covered with a blanket and placed in a warm place to cool.
Pasteurized cucumbers
Ingredients:
3-4 small tomatoes
horseradish leaves,
blackcurrant leaves,
cherry leaves,
broken dill leaves,
black peppercorns,
2 tbsp salt,
1 tbsp Sahara,
1 tbsp vinegar,
garlic
Cooking:
Scald all ingredients with boiling water. At the bottom of the jar, lay the leaves of horseradish, black currant and cherry, broken stems of dill and a few peas of black pepper. Sprinkle 1 tablespoon of sugar and 2 tablespoons of salt. Carefully lay the cucumbers scalded with boiling water, adding chopped garlic cloves between them. Put 3-4 small tomatoes on top, which will protect the jar from “exploding” and add sourness to the cucumbers. Fill the jar with boiling water, close the lid and sterilize for about 15 minutes from the moment of boiling. Then remove the lid and add a couple more cloves of garlic, 1 tablespoon of vinegar, and a sprig of dill. Roll up the jar, turn it upside down, wrap it in a blanket and put it in a warm place for a day.
Canned cucumbers
Ingredients:
500 gr salt
500 gr sugar
100 ml of table vinegar,
2-3 garlic cloves,
1/2 bell pepper
Bay leaf,
black peppercorns,
¼ tsp ground pepper,
dill,
parsley
Cooking:
Rinse the cucumbers thoroughly and cut off the ends on both sides. Fold the cucumbers in a clean bowl, pour boiling water over it, close the lid and carefully wrap it with a blanket. Leave them in a warm place until the water is warm. At this time, prepare the brine. To do this, dissolve 500 g of salt and 500 g of sugar in 10 liters of water, boil parsley and dill in this solution, after which they must be removed. Leave the brine on low heat until the water in the cucumbers cools, then pour in 100 ml of table vinegar. Rinse the jars thoroughly and pour over them with boiling water, put 2-3 cloves of chopped garlic, half a bell pepper, a bay leaf, 5 black peppercorns and ¼ teaspoon of ground pepper on the bottom of each three-liter jar. Arrange the cucumbers in jars, pour boiling brine over them and roll up the lids. Turn the jars upside down, wrap them in a blanket and leave for a day in a warm place.
Canned cucumbers with currant juice
Ingredients:
black peppercorns,
carnation,
1-2 garlic cloves,
dill sprig,
mint,
250 ml currant juice,
50 gr salt
20 gr sugar
Cooking:
Rinse the cucumbers well and cut off the ends on both sides. At the bottom of each jar, put 2-3 black peppercorns, cloves, 1-2 cloves of garlic, a sprig of dill and mint. Prepare a brine from 1 liter of water, 250 ml of currant juice, 50 g of salt and 20 g of sugar, bring to a boil. Put cucumbers in a jar vertically and pour boiling brine. Close jars with lids and sterilize for 10 minutes.
Cucumbers in pumpkin-apple juice
Ingredients:
1 liter pumpkin juice
300 ml apple juice
50 gr salt
50 grams of sugar.
Cooking:
Rinse the cucumbers thoroughly, pour over them with boiling water and put them in a three-liter jar. Prepare a brine from 1 liter of pumpkin juice, 300 ml of apple juice, salt and sugar, bring to a boil. Pour boiling brine over the cucumbers and leave for a few minutes, then drain the brine and boil again. Repeat this procedure three times and roll up the jar.
Cucumbers in grape leaves
Ingredients:
300 ml apple or grape juice,
50 grams of sugar
50 gr salt
Cooking:
Rinse the cucumbers thoroughly, pour boiling water over them, and then cold water. Wrap each cucumber in a vine leaf and place tightly in a 3 liter jar. Prepare a brine from 1 liter of water, 300 ml of juice, sugar and salt. Pour cucumbers with boiling brine, then drain it, boil again and repeat the procedure 2 more times. Then roll up the jar.
Cucumbers preserved in grape juice
Ingredients:
2 kg cucumbers
600 ml grape juice
5 blackcurrant leaves,
3 sprigs of cherries with leaves,
700 ml of water
50 gr salt
20 gr grape vinegar
Cooking:
Rinse the cucumbers, pour boiling water over them, and then cold water. Lay them vertically in a jar, adding cherry sprigs and blackcurrant leaves. Dilute grape juice with water, salt and boil. Pour boiling juice over cucumbers in a jar, then drain and boil the brine again, repeat this procedure 3 times, then roll up the jar.
Cucumbers with pine aroma
Ingredi
ents:
2 kg cucumbers
1.3 liters of apple juice,
50 grams of sugar
50 gr salt
Cooking:
Thoroughly wash the cucumbers, pour boiling water over them, and then cold water. Put them in a jar along with the tips of the pine branches. Prepare a brine of apple juice, salt and sugar. Pour boiling brine over cucumbers, then drain and boil. Repeat the procedure 3 times and roll up the jar.
Canned cucumbers with horseradish
Ingredients:
2 kg cucumbers
black peppercorns,
3-4 garlic cloves,
3-4 small horseradish roots,
blackcurrant leaves,
dill umbrellas,
2 tbsp salt,
1 tbsp Sahara
Cooking:
Rinse cucumbers, dry, put in sterilized jars, alternating with pepper, garlic, horseradish, currant leaves and dill umbrellas. Prepare brine. Dilute salt and sugar in 1.2 liters of cold water. Pour cucumbers with the resulting brine and close with a nylon lid. Store in a cool place.
Cucumbers "Miracle"
Ingredients:
small cucumbers,
1 tsp vinegar essence,
1 sprig of parsley
1 onion
1 carrot
1 tbsp bitter salt,
2 tbsp Sahara,
black peppercorns,
sweet peppercorns,
carnation,
Bay leaf
Cooking:
Place spices and cucumbers in liter jars. Place chopped onions and carrots, as well as a branch of parsley, on top of the cucumbers. Boil water, pour cucumbers and leave for 10 minutes, then repeat pouring boiling water 3 times. For the third time, add sugar and salt to the water, boil, pour over the cucumbers and add 1 tsp to each jar. vinegar essence, then roll up.
Cucumbers "Pokrovsky"
Ingredients:
dill umbrella,
2 cloves of garlic
piece of shit
1 tsp mustard seeds,
black peppercorns,
½ tsp cinnamon,
2 thin slices of beets
2 bulbs
2 tbsp salt,
150 gr sugar
½ tsp red hot pepper,
2 tsp 70% vinegar
Cooking:
Rinse the cucumbers thoroughly and sterilize the jars. Place a dill umbrella, 2 cloves of garlic, a piece of horseradish, mustard, 8-10 black peppercorns, cinnamon, 2 thin slices of beets and 2 small onions in a three-liter jar. Place cucumbers on top. Prepare a brine of 1.5 liters of water, salt, sugar and hot red pepper, bring it to a boil and pour over the cucumbers. Pour 2 tsp into the jar from above. 70% vinegar and immediately roll up with a sterilized lid, turn the jar upside down, wrap in a blanket and put in a warm place for a day.
Preservation of cucumbers can be the most diverse and amaze with original tastes from sweet and sour to spicy or salty. The main thing is to choose the taste and the method of canning that is right for you, stock up on cucumbers, patience and start harvesting. So, you will spend only one day on canning cucumbers, and delicious crispy cucumbers will delight you for a whole year. Can, enjoy the results and share your signature recipes!
Alena Kovyrshina
You won’t surprise anyone with a dacha or a garden plot, and harvesting, of course, is accompanied by the preparation of various preparations for the winter. Even if you don’t have your own plot, preparing a couple of jars of pickled cucumbers will not be difficult.
I don't know a single person who doesn't like this snack. Crispy, juicy, fragrant cucumbers are just a hit among cold appetizers. If you still think that they are difficult to pickle, this article will convince you.
I share with you recipes that you can easily implement for your blanks. An appetizer of canned pickled cucumbers will be a great addition to various dishes, whether they are hot or cold. By the way, we still have in stock for you.
Menu:
1. Pickled cucumbers with horseradish and mustard
Few people do not like canned pickled cucumbers. Such an appetizer is always in demand on the table, besides, they are great to add to salads and many other equally delicious dishes. The recipe is for a liter jar.
Ingredients:
- Cucumbers - 6 -10 pieces (depending on size)
- Horseradish leaves - 1-2 pieces
- Garlic - 2-3 cloves
- Mustard - 0.3 tsp
- Horseradish root - 20 g
- Allspice black pepper - 3-4 peas
- Salt - 1 tbsp. spoon
- Sugar - 2 tbsp. spoons
- Vinegar essence - 1 teaspoon
Pickling steps:
1. Rinse cucumbers thoroughly in cold water, you can even use a soft brush to clean them. Trim the ends on both sides.
2. Wash the liter jars thoroughly before pickling, carry out the sterilization procedure - hold the jars under the pressure of hot steam for several minutes. Next, we put horseradish leaves, allspice peas, granular mustard, garlic cloves and, of course, pieces of horseradish root at the bottom.
3. Put cucumbers in a jar, try to do it as tightly as possible. For convenience, choose fruits that are approximately the same size.
4. Pour boiling water into a filled jar for 15-20 minutes. Then drain and refill for the same amount of time.
5. After, drain the liquid, add vinegar, cover with metal caps.
6. The final stage is the preparation of the marinade. For a liter of boiling water, you need to add a tablespoon of salt, a couple of tablespoons of sugar. Stir until completely dissolved, fill the jar to the brim, after which you can roll it up with a lid.
This appetizer will delight the whole family on cold winter evenings. Bon appetite!
2. Pickled cucumbers
A recipe that has been proven over the years, my grandmother used to cook it. And now we roll the jars with my mother. Delicious crispy cucumbers will please everyone. The number of ingredients for two three-liter jars.
Ingredients:
- Cucumbers - 4 kg
- Dill umbrellas - bunch
- Garlic - 6-8 cloves
- Cherry leaves - 4-6 pieces
- Root, horseradish leaves - to taste
- Hot pepper - to taste
- Salt - 3 tbsp. spoons
- Vinegar 9% - 300 ml
- Sugar - 6 tbsp. spoons
- Black peppercorns - 6-8 pcs
- Allspice - 6-8 pcs
- Bay leaf - 4-5 pieces
Pickling steps:
1. Rinse cucumbers, soak in a deep container filled with cold water for several hours, but at least two.
2. Prepare the jars in advance, rinse and dry them thoroughly. Put dill umbrellas, root, horseradish leaves, peeled garlic cloves, black pepper and allspice, cherry leaves, bitter pepper, if you like it spicier, in each jar.
3. Place the soaked cucumbers as tightly as possible in jars.
4. Boil about 8 liters of water in a large saucepan, you will need it for pouring.
5. Pour the first portion of boiling water into jars for 15 minutes, cover with lids. Then the procedure must be repeated again.
6. In another pot, prepare the brine at this time. Bring three liters of water to a boil. Add salt, sugar, pepper, bay leaves. Add vinegar to the brine before pouring it into jars.
7. After you fill the jars with boiling water again, soak for 10-15 minutes, drain all the liquid. Immediately fill the jars with hot brine, and you can close the cucumbers. Then turn them upside down, cover with a thick blanket, leave to cool. Then you can lower the jars into the underground or put them in a cool place.
Enjoy the taste, bon appetit to you!
3. Recipe for pickled small cucumbers (gherkins) for the winter
Gherkins are a variety of small cucumbers. They turn out insanely delicious, crispy almost like from the store, only several times better. At the same time, there are no difficulties in marinating at all. Be sure to close a couple of jars, by the new year such cucumbers will be indispensable. Recipe for a liter jar.
Ingredients:
- Gherkins - 600 g
- Bay leaf - 1 pc.
- Dill - 2 umbrellas
- Blackcurrant leaves - 6 pcs
- Cherry leaves - 5 pcs
- Vinegar 70% - 8 ml
- Water - 400 ml
- Salt - 2 teaspoons
- Sugar - 1 teaspoon
Pickling steps:
1. Rinse all greens, leaves, umbrellas thoroughly.
2. Also wash the gherkins well and dry them.
3. Wash the jar with a lid, sterilize in a way convenient for you: pour boiling water over it, hold it in hot steam or send it to the oven.
4. At the bottom of a still hot jar, place a piece of cherry leaves, blackcurrant, dill umbrella. Then lay the gherkins tightly, and on top of the remaining leaves, dill.
5. Boil water, pour over gherkins, cover and leave for 10-15 minutes.
7. Add vinegar, then roll up the jar with a lid.
8. The jar must be wrapped with something warm, turned upside down. After a day, put it in a cool place.
Good luck and bon appetit to you!
4. How to pickle cucumbers with vinegar for the winter
Ingredients:
- Cucumbers - 4.5 kg
- Carrots - 2 pcs
- Garlic - 8-10 cloves
- Horseradish root - 1 pc.
- Mustard beans - 8 teaspoons
- Coriander - 4 teaspoons
- Peppercorns - 20 pcs
- Allspice - 20 pcs
- Carnation - 10 pcs
- Bay leaf - 10 pcs
- Vinegar 9% - 200 ml
- Sugar - 10 tbsp. spoons
- Salt - 6 tbsp. spoons
- Water - 16 glasses
- Dill umbrellas - bunch
Pickling steps:
1. Prepare the cucumbers, wash them and soak them in a deep bowl with cool water for three hours.
2. At this time, thoroughly rinse all jars, sterilize them together with lids.
3. Peel the carrots, cut into thin circles. Remove the husk from the garlic cloves. Remove the top layer from the horseradish root, chop into small pieces. Distribute everything in equal proportions in jars, including mustard, peppercorns, allspice, bay leaves. For more flavor, currant leaves can be added.
4. Lay the cucumbers on top of the spices, trying to make it as dense as possible.
5. Then fill the jars with boiling water up to the neck for 10 minutes or a little more.
6. After that, pour the liquid from the jars into a saucepan, add salt, sugar, vinegar. Put the dishes on the stove, boil the contents.
7. Immediately fill all the jars with the resulting brine, close the lids.
8. Wrap upside down jars with a warm blanket. Leave it like this to cool down.
After a month or even earlier, you can start eating crispy juicy cucumbers. Bon appetite!
5. Recipe for crispy delicious cucumbers on video
Great recipe, very easy to understand. From the video you will also learn the secret so that your jars do not explode. Look, take note, make blanks in a good mood. I wish you success.
Enjoy your meal!
The time for picking cucumbers has already come in many parts of our large country. Many novice housewives are looking for recipes for canning them for the winter. I tried to pick up recipes for you that you can handle without a doubt. You will also be satisfied with the result.
Delicious food, see you soon!
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 recipes for making very tasty pickled cucumbers with a must-have attribute - a sonorous 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 pickled cucumber recipe that 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. Put spices in ready-made jars. 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 pour it carefully 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
Cooking:
The preparation of such pickled cucumbers is quite standard, with the exception of the marinade. Therefore, for a more detailed description, you can go 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!
By themselves, cucumbers do not differ in piquant taste, especially when it comes to overripe fruits. To give them a richer taste, people have come up with many recipes for marinating them.
The calorie content of cucumbers will depend on each specific method. On average, there are 16 kcal per 100 grams of product.
Cucumbers for the winter in jars - a step by step photo recipe
Pickling cucumbers is a responsible and long process. To make the cucumbers crispy and tasty, we offer you the following recipe for preserving.
Your mark:
Cooking time: 3 hours 0 minutes
Quantity: 10 servings
Ingredients
- Cucumbers: 10 kg
- Dill: 4-5 bunches
- Sweet pepper: 2 kg
- Garlic: 10 heads
- Salt, sugar: 2 tsp each on a jar
- Ground pepper: to taste
- Vinegar: 2 tbsp. l. per serving
Cooking instructions
For pickling, choose cucumbers of small size and the same shape. Place them in a basin and rinse with cold water.
Wash the dill.
Remove seeds from bell peppers.
Free the garlic from the husk.
Cut it into slices.
Prepare salt and vinegar.
Do the same for the lids.
At the bottom of the jars, place peppers and dill, and then cucumbers. Add two teaspoons of salt and sugar, ground pepper. Pour the contents of the jar with boiling water and cover with a lid.
After 10 minutes, pour and boil the brine in a large container.
Then pour it back in. Add vinegar at the rate of 2 tablespoons of 9% vinegar per 1 liter jar of cucumbers.
Roll up the banks. Put them upside down for several days, wrap them in a blanket.
Recipe for crispy cucumbers for the winter in jars
The proposed recipe allows you to give the cucumbers a special, moderately spicy taste, while the cucumbers do not lose their crispy characteristics.
To close crispy cucumbers for the winter, you required:
- cucumbers - 5 kg;
- one bitter pepper;
- horseradish root;
- a head of garlic;
- 10 carnations;
- allspice and black pepper - one dessert spoon each;
- 6 bay leaves;
- on an umbrella of parsley and dill;
For cooking marinade you will need:
- 1.5 liters of water;
- 25 gr. vinegar 9%;
- 2 tbsp. l. salt;
- 1 st. l. Sahara.
Conservation process:
- We sterilize 3 one and a half liter glass jars.
- We put all the spices in equal parts in each jar. Seeds should be removed from bitter pepper, and horseradish should be chopped.
- Wash cucumbers and cut off ends. Transfer them to a large bowl and cover with cold water. Let them stand for 2 to 4 hours.
- After this time, we take out the cucumbers from the container and, sorting by size, put them in jars.
- In a separate container, we prepare boiling water, with which we then pour cucumbers, and cover with lids on top.
- It takes 10 minutes to warm up. Drain the water back into the pan, add sugar and salt.
- While the brine is being prepared, in a separate pan it is necessary to prepare a second portion of water for sterilization. It is also poured into jars with cucumbers, allowed to warm up for 10 minutes and drained.
- When the brine boils, they need to fill the jars, but first they need to pour vinegar into them.
- Banks should be rolled up, put in a dark place.
We invite you to watch a video recipe for delicious crispy cucumbers for the winter.
How to close cucumbers for the winter in liter jars
This method is suitable for a small family that does not like large jars in the refrigerator.
For such conservation need to stock up:
- small cucumbers;
- 2 l. water;
- two st. l. Sahara;
- four st. l. salt.
The remaining components are calculated per liter jar:
- 1 head of garlic;
- three cherry and currant leaves;
- 1/4 sheet of horseradish;
- half an oak leaf;
- dill umbrella;
- 6 peas of allspice and black pepper;
- one red peppercorn, but only a piece equal to 1 or 2 cm is placed on one jar;
- one tablespoon of vinegar 9%.
Conservation process cucumbers for the winter
- Cucumbers are washed and transferred to a deep container for filling with water.
- Banks are thoroughly washed and sterilized. You also need to remember about the lids, they need to be boiled in a separate container.
- Mix all spices.
- We prepare water for sterilization.
- First, we put spices in each jar, and then cucumbers, pour boiling water over it, cover with lids and set aside for 15 minutes to warm up.
- After 15 minutes, carefully drain the hot water, rearrange it on the stove and, after boiling, add salt and sugar there.
- Pour vinegar into each jar and fill with brine.
It remains to roll up, turn over to check the quality of the seaming, and wrap it with a blanket for further sterilization.
Pickled cucumbers in jars for the winter - a step by step recipe
The recipe below will surprise your family with a unique taste and a pleasant crunch. To pickle cucumbers for the winter according to this recipe, you need to prepare the following products:
- small cucumbers;
- 2 leaves of lavrushka;
- 2 cloves of garlic;
- 4 peas of black and allspice;
- 1 tsp mustard seeds;
- two currant leaves;
- dill umbrella.
For the marinade you will need:
- 6 tbsp Sahara;
- 3 tbsp salt;
- 6 tbsp vinegar 9%.
cook such cucumbers for the winter can be done in a few steps:
- Mix all the spices into a homogeneous mixture.
- Grind the dill umbrella and currant leaves.
- Rinse the cucumbers well, cut off the tails on both sides and place in a deep container. Cover with water and set aside for 2 hours.
- Prepare jars, wash and sterilize.
- Pour water into a saucepan and put it on fire. As soon as it boils, it will be possible to fill jars with cucumbers with it.
- At the bottom of the jars you need to lay spices and cucumbers.
- Pour sugar and salt there and pour vinegar.
- After boiling, the water should be allowed to stand and cool for a while, and only then fill the jars.
- We put the filled jars for sterilization into a large saucepan, cover them and let them boil for 15 minutes. Do not forget to put a towel on the bottom of the container.
- After 15 minutes, the banks are rolled up.
Pickled cucumbers for the winter are ready!
Pickling cucumbers for the winter in jars without vinegar
The proposed option for preserving cucumbers for the winter does not involve the use of vinegar or other acid.
For this recipe you will need products:
- 2 kilograms of cucumbers;
- 2.5 liters of water;
- 110 grams of salt;
- 2 leaves of horseradish;
- 15 cherry and currant leaves;
- 5 walnut leaves;
- 2 dill umbrellas;
- 2 pods of hot pepper;
- 1 piece of horseradish.
Process conservation looks like this:
- Cucumbers are washed and placed in a deep basin for further filling with water. If they are freshly harvested, then the soaking procedure can be skipped.
- After 2-3 hours, the water is drained and the cucumbers are washed.
- Crush horseradish and bitter peppercorns.
- Layers of greens, chopped horseradish with pepper, cucumbers, again greens with horseradish and pepper and cucumbers are laid in a large saucepan. The last layer should be sheets.
- Pour cold water into a separate container, pour sugar and salt into it, and mix until completely dissolved.
- Layers of cucumbers with herbs are covered with prepared filling, covered with a lid and put under oppression for 5 days.
- After 5 days, the brine is poured into a saucepan, all spices are removed, and the cucumbers are thoroughly washed.
- They are placed in pre-prepared jars.
- Pour the marinade to the very top and let stand for 10 minutes.
- After 10 minutes, it must be drained back and put on fire to boil.
- As soon as it boils, they fill the jars and roll them up.
How to close cucumbers in jars with vinegar
In the proposed option, the preservation of cucumbers for the winter involves the use of vinegar, and all components are taken from the calculation of a 3-liter jar.
To preserve with this method, you need to prepare:
- small cucumbers;
- 2-3 tbsp vinegar 9%;
- red hot pepper - a piece of 2 cm;
- 2-3 cloves of garlic;
- 2 tbsp dill seeds;
- 1 st. a spoonful of chopped horseradish root;
- 5 currant leaves;
- 9 peas of allspice.
For pouring you will need:
- sugar with salt 2 tbsp. l. for every liter of liquid.
Instruction for cooking cucumbers for the winter in jars with vinegar:
- Cucumbers are well washed and placed in a large basin for further filling with water for one day.
- Banks are washed and sterilized.
- Spices and cucumbers are placed in each jar.
- The lids are boiled in a separate saucepan.
- On average, one three-liter jar requires 1.5 liters of liquid. After calculating the amount of water, put it on the fire to boil.
- As soon as the future filling boils, fill the jars with it and let it stand until the air bubbles come out.
- Drain the water into a saucepan, add salt and sugar to it and mix thoroughly. Bring the filling to a boil.
- Set the jars in a large pot.
- Pour vinegar into each and fill each jar with ready-made brine.
- Cover with lids and leave to sterilize for 5-7 minutes.
- We roll up jars of cucumbers.
A simple recipe for cucumbers for the winter in jars
This simple cucumber recipe for the winter is used by many housewives, so it can rightfully be called a classic.
The proportions of the ingredients are calculated for one three-liter jar, so you will need to adjust the amount of products if necessary.
What do you need prepare:
- 1.5-2 kg of cucumbers;
- 5 leaves of currant and cherry;
- 2 sheets of horseradish;
- 5 cloves of garlic;
- 1 bunch of dill;
- 1 liter of water;
- 2 tbsp. l. salt;
- 2 tbsp. spoons of sugar.
canning performed in several steps:
- Cucumbers are washed, tails are cut off and poured with cold water for 4 hours.
- Banks are washed and sterilized.
- Lids are boiled in water.
- The greens are sorted and crushed.
- All spices are placed in each jar, with the exception of horseradish.
- Cucumbers are placed on top of spices and covered with horseradish leaves.
- Sugar and salt are poured into pre-boiled water.
- Jars of cucumbers are poured with it and rolled up.
A month later, cucumbers can be served on the table.
Cucumbers with tomatoes in jars for the winter - a delicious recipe
For lovers of assorted, this method is just right. All components are listed per liter jar.
To preserve cucumbers with tomatoes for the winter using this method, you will need:
- 300 grams of cucumbers;
- 400 grams of tomato;
- 1 bitter pepper;
- paprika - to taste;
- a few sprigs of fresh dill;
- 3 cloves of garlic;
- 1 sheet of horseradish;
- 2 bay leaves;
- 3 peas of allspice;
- 1 st. a spoonful of salt;
- 1/2 st. spoons of sugar;
- 1 st. a spoonful of vinegar 9%.
canning tomato with cucumbers is performed in several steps:
- Cucumbers with tomatoes are washed well. Pierce each tomato in the stalk area for good salting.
- Prepare containers, wash them and sterilize.
- Boil the lids in a separate saucepan.
- Lay in layers in each jar: spices, cucumbers without tails, tomatoes.
- Laying must be done very tightly to eliminate gaps. You can compact the rings of chopped cucumbers.
- Pour water into a saucepan and put on fire.
- Add sugar and salt to jars and pour boiling water.
- We put a towel in a large saucepan and set the jars for sterilization for 10 minutes.
- We take out the banks and roll up.
Cucumbers with tomatoes for the winter - video recipe.
Cucumbers for the winter in jars with mustard
Cucumbers for the winter, canned with mustard, are well stored both at home and in the basement. They taste aromatic and spicy.
To preserve cucumbers in this way, you need to prepare:
- small cucumbers;
- 100 ml of vinegar 9%;
- 5 st. spoons of sugar;
- 2 tbsp. spoons of salt.
- 2 cloves of garlic;
- one dill umbrella;
- 1/4 carrot;
- 0.5 tsp mustard.
The whole process performed in several steps:
- Cucumbers are washed.
- Banks are prepared, washed and sterilized.
- Mustard is placed on top.
- Salt with sugar and vinegar are added to the water and jars are poured with this marinade.
- Jars are placed in a large saucepan for further sterilization for 5-7 minutes after boiling.
- Take out the cans and you can roll up. Spicy cucumbers for the winter with mustard are ready!
A cold way to close cucumbers for the winter in jars
Today, you can find many ways to harvest cucumbers for the winter, but we offer the simplest version of this delicacy - this is a cold method.
All ingredients are based on a 3-liter jar.
- even small cucumbers;
- 1.5 liters of water;
- 3 tbsp salt;
- 5 peas of black pepper;
- one head of garlic;
- two bay leaves;
- 2 leaves of currant, horseradish and tarragon.
Execution of work according to this plan:
- Cucumbers are washed.
- Banks are sterilized.
- Spices and cucumbers are placed in each jar.
- Pour water into the jar and immediately drain it, so you will know the right amount of water to fill.
- Add salt to it and fill the jars again with it.
- Close them with nylon covers and install them in the cellar.
After 2 months you can start tasting.
Cucumbers for the winter in jars without vinegar - a diet recipe
Vinegar destroys some of the beneficial trace elements and vitamins, so many housewives prefer to use the dietary method of harvesting cucumbers for the winter in jars.
For this you would need:
- small cucumbers;
- 2 sprigs of tarragon;
- one dill umbrella;
- 1/3 leaf of horseradish;
- 2-3 leaves of currant and cherry;
- 4 cloves of garlic.
For filling:
- 1 liter of water;
- 2 tbsp. spoons of salt.
Conservation cucumbers in this way can be performed in several steps:
- Cucumbers are washed, transferred to a deep basin and filled with water for 5 hours.
- Spices and cucumbers are placed in sterilized jars.
- Salt is added to the water, mixed thoroughly and poured into jars with cucumbers.
- Leave to ferment for 3 days, then drain the liquid, boil, fill the jars and roll up.
- Let them cool naturally.
As you already understood, there are several ways to prepare cucumbers for the winter, but in order for the end result to please you, you need to follow some recommendations:
- Harvesting cucumbers must be done on the day they are harvested, picking them up in size.
- For filling, it is better to take deep water from wells or boreholes. In apartment conditions, it is better to take purified water, and not from a tap.
- Be sure to soak cucumbers before canning.
- Glass jars must be sterilized.
- Use currant, cherry or oak leaves as spices.
- To store ready-made cucumbers, it is better to use a cellar or basement.
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