Pickled cucumbers recipe for 3 liters of water. Crispy pickled cucumbers for the winter: delicious and simple recipes

Are you here: Exhibitions, news

Winter preparations from vegetables are ahead of a variety of jams and compotes: this is not just a dessert, but a full-fledged dish. Pickling and pickling cucumbers in liter jars helps create a quick, healthy lunch from them. When preserving, brine plays an important role, for which you need to carefully calculate the ingredients so as not to reduce the shelf life.

How to prepare brine for lightly salted cucumbers in 1 liter of water

There are a lot of recipes for liquid for canned vegetables. Few housewives use the standard brine composition - water and salt. Various spices, herbs, herbs, as well as vegetables and even berries - everything benefits the taste, aroma and color of the preservation. There is no single correct ideal recipe: it is undesirable to deviate only from some axioms regarding the proportions between salt and water, or the amount of vinegar at . The remaining nuances are left to the discretion of the hostess.

Some important advice from professionals to get a delicious brine:

Do you want your cucumbers to be crunchy regardless of the pickling method? Add currant, oak, grape or horseradish or cherry leaves. Do not forget that before screwing on the lids you will need to remove them - the leaves are only needed when preparing the brine.
Need a flavorful, savory snack? Throw bouquets of cloves and a little coriander into the jars after the brine has been poured.
Classic set for universal pickles – Bay leaf, allspice, dill umbrella. Take 1 unit per liter of water, and only 3-4 peppercorns.
When creating a brine, it is important not to overdo it with garlic, as it can kill the entire dish. Just 1 clove is enough for a liter of water. small size.
If you take horseradish, then for a liter of water you need a piece of root the size of 1/3 of your little finger. Take only 1/4 of a pod of hot pepper, and dried tarragon - on the tip of a knife.
Do not try to put all the available ingredients into the brine, especially if there is only a liter of water: the more there are, the higher the chance of seeing fermentation in the jar.
If you decide to try the old vodka pickle recipe for cucumbers, you can reduce the amount of salt. This alcoholic product perfectly prevents fermentation processes, therefore it acts as a very high-quality preservative.

Cold salting method

This one is simple and quick option also suitable for creating winter preparations long-term storage, and to prepare a snack that can be eaten within a few days. A significant advantage is that the cucumbers will crunch, even if you did not take the densest specimens. Hot water often has a negative effect on the consistency of the product. However, due to the lack of heat treatment, the preservation has a greater chance of spoiling or exploding before winter sets in, so the preparation of the brine must be given special meaning.

Professionals give some important advice:

The volume of liquid depends on the number of cucumbers: a liter jar will take about 2-2.5 glasses, but it is recommended to make 4 glasses of brine. You can always get rid of the excess.
A brine for cucumbers prepared using this technology per 1 liter of water should contain 2 large heaped tablespoons of salt: this is approximately 70 g. You cannot take less, even for - there is a high probability of spoilage.
It is advisable to pour the brine over the cucumbers 2-3 times, leaving them for half an hour to an hour before adding spices and finally sealing the jar.
It is better to seal cucumbers in small jars - liter or half-liter: such preparations will be stored longer.

Hot brine recipe for lightly salted cucumbers

This cooking option is convenient because you don’t have to wait to open the coveted jar: the cucumbers are ready the very next day. With cold preservation, the period extends to 3 days, which not all housewives like. Cooking lightly salted vegetables in hot brine is also convenient due to the reduced amount of the main preservative, because the dish will undergo sterilization and will definitely survive more than one winter if it is not eaten earlier.

Classic hot brine per liter of water is obtained from:

dill umbrella;
black peppercorns – 5 pcs.;
rock salt – 55 g;
aspirin – 1 tablet.

Preparation:

Boil water and dissolve salt in it.
Place the cucumbers tightly in a jar, alternating with pepper and dill.
Pour in brine.
Sterilize, add aspirin, roll up.

How to make brine for pickled cucumbers

In terms of taste, this preservation differs only in its increased astringency and piquancy. Vinegar, the main component of all marinades, increases the acidity of the product, so the finished snack will not be useful for everyone. Marinating is carried out according to the same rules as for containers of larger or smaller volume. The marinade itself is prepared in the same way as brine, only vinegar or its essence is added here.

How much vinegar is needed for a liter jar of cucumbers?

The volume of this ingredient depends on its variety: the lower the concentration, the more vinegar needed in the marinade. In the absence of sterilization, the standard parameters are increased, as well as with an increase in the proportion of sugar. A separate approach is for essence, which is administered literally in drops. From the position of professionals, in the classic brine for pickling cucumbers per 1 liter of water with sterilization, use:

acetic acid 70% concentration - 1/3 tsp;
9% table vinegar– 1 tbsp. l.;
6% table vinegar - 2 tbsp. l.

How much salt per liter of water to use

The classic concentration for cucumber brine is considered to be 20%, but if you have to pickle rather than pickle vegetables, this parameter is lowered, because vinegar is included in the list of ingredients. Additionally, you need to take into account that the taste qualities of simple fine table salt and coarse rock salt are different, so the volume per liter of water also varies. Professionals recommend focusing on the following points:

In a traditional marinade you need to add a level tablespoon of table (not sea) salt for each liter of liquid. The share of sea water is reduced to a dessert spoon.
Marinade with acetic acid may require 1.5-2 level spoons for the same liter of water.
If sugar is added to the marinade and you want tender, crispy cucumbers, use 2 tablespoons of salt and 4 tablespoons of sugar for every liter of liquid.

Cucumber pickle for the winter with vodka

Pickled cucumbers for the winter in liter jars, prepared according to this recipe, are distinguished by their high density and shelf life, but are unacceptable for children and adolescent food - the alcohol concentration is too high. Classic set of ingredients for 1 liter of water:

salt – 40 g;
sugar – 50 g;
vinegar – 1/5 tbsp.;
vodka - spoon.

Preparation of brine:

Dissolve sugar and salt in boiling water, add vinegar by spoonfuls.
Boil for several minutes, if desired, add your favorite spices at the same time.
Carefully place the cucumbers into the container and immediately pour in the hot brine.
Add vodka last.

Video

Greetings, my curious readers! This summer we have already eaten plenty of fresh and even... The time has come for the housewives to take care of the preparations. Because summer flies by. And we need to hurry up and make pickled cucumbers for the winter. After all, not a single feast is complete without them. They are added to salads, pickle soup, and placed on sandwiches.

The main secret of delicious gherkins is in properly selected raw materials. For harvesting, I advise you to make your choice in favor of unripe, small greens. Of course, they must be free of flaws and other damage. If they are lethargic, then feel free to put them aside. These will be soft even after marinating.

I advise you to sort the fruits by size before harvesting. If they are large, then it is more convenient to use a 3-liter jar. Or maybe you decided to preserve tiny gherkins? Then take a container with a volume of up to one liter.

And further. The taste and aroma of pickled fruits also depends on the spices used. Therefore, dill umbrellas are traditionally added here. Want to keep your cucumbers crisp all winter? Then try rolling them with oak, currant or cherry leaves.

For beauty, you can place pieces of sweet pepper or carrot slices in jars.

And lovers of spicy food cannot imagine canned food without chili pepper. We found out that there are many options for fragrant spices. Therefore, there is an opportunity to experiment.

In general, there is nothing complicated here, although there are some subtleties and secrets. And I will tell you about them at the end of the article. Ready? Then go ahead!

Crispy pickled cucumbers for the winter without sterilization

This is one of the most simple options. I am sure that you will appreciate it. This method has one advantage. It consists in the fact that there are no overseas ingredients here. The whole set of herbs, spices and vegetables is classic. The main preservative is vinegar. Which will prevent cucumbers from spoiling throughout the winter. It also gives the dominant notes to the appetizer.

For this recipe, I advise you to use small fruits. They are the ones who can crunch deliciously. In addition, the “crumbs” are very compact. There are a lot of them that fit in a jar.

For two liter containers you should stock up on the following products:

Gherkins – 1 kg
Water – 2 liters
Sugar – 2.5 tablespoons
Salt – 1.5 tablespoons
9% table vinegar – 16 teaspoons
Cloves – 2 pieces
Currant and cherry leaves - 4 pieces of each type
Garlic cloves – 3-4 pieces
Allspice - 4 pcs.
Dill umbrellas – a couple

How to cook:

1. Wash the cucumbers thoroughly and fill them with ice water. We also thoroughly wash the greens and peeled garlic cloves.

2. Place 2 leaves of black currant and cherry on the bottom of a sterilized jar. We also place dill umbrellas here. Place garlic in containers

4. Fill the jars with boiling water (1 liter) and leave for a third of an hour.

5. To make the marinade, pour the remaining liter of water into the pan. Add cloves, pepper, sugar and salt here.

For preservation, use regular coarse rock salt. Because iodized and sea water are not suitable!

6. Place the dishes on the stove over high heat and bring to a boil. Next, reduce the heat and cook the marinade for 2-3 minutes.

8. Drain the water that was used to warm the cucumbers. Then the marinade is poured into each jar. And add 8 teaspoons of vinegar.

Vinegar can be replaced with essence. It should be taken at the rate of 1 teaspoon per liter container.

9 Roll up the sterile lids and turn the jars over. To make sure that there are no leaks anywhere. Plus, the lids are additionally sterilized.

10. Cover with a fur coat for a day. We take the finished pickled cucumbers to the basement for the winter. The blanks are stored perfectly even for more than one year.

A simple recipe with vinegar for a 3-liter jar

This option is incredibly easy to prepare. Because when you try it, you will understand that it has no equal. The cucumbers are crispy, moderately salty and a little spicy. Incredibly tasty combination!

If you are preserving store-bought gherkins, I advise you to soak them in water for 3-4 hours.

The colder it is, the more crunchy the fruits will be.

If you are pickling vegetables just picked from the garden, you can skip this point.

For a 3-liter cylinder, take the following set of ingredients:

Fruits – 1.5 kg
Sugar – 4 tablespoons
Salt – 2 tablespoons
Horseradish – 1 large leaf
Dill – 1 umbrella
Table vinegar (9%) – 75 ml
Garlic – 4 cloves
Black peppercorns – 6-8 pieces
Water - approximately 3 liters

How to marinate:

1. Place horseradish leaf, garlic and dill in a clean, sterilized container. It doesn't matter whether you chop the garlic cloves or throw in the whole garlic cloves. Add black peppercorns and add cucumbers.

2. Then pour boiling water over the fruits and leave for a quarter of an hour. After this time, drain the liquid. Then pour freshly boiled water into the jar again and leave for 15 minutes.

Thanks to this “double filling”, the workpiece will last without any problems until the next harvest. In this case, there is no need to sterilize: it will be preserved well anyway.

3. Drain the liquid into the pan. Season with salt and sugar. Stir well and bring the mixture to a boil. Pour the workpiece with this marinade.

4. We seal the jar, turn it upside down and wrap it up. Let it cool down gradually. And after a day you can take it to the closet or basement where you store the preserved food.

The most delicious gherkins without vinegar with citric acid

This option is good for those who suffer from gastrointestinal diseases. This preparation is prepared without adding vinegar. Which greatly irritates the mucous membrane. Instead, citric acid is used here. If desired, it can be replaced with lemon juice.

However, even with citric acid, preservation is less harmful to the body than with vinegar. And the sourness of such vegetables is softer.

By the way, this option involves adding a bay leaf. This addition will give the vegetables a pleasant spicy note.

But you need to be more careful with this spice. If you overdo it, you can ruin the dish.

Calculation of products for one 3-liter or three liter jars:

Gherkins – 1.7 kg
Garlic – 3 cloves
Salt – 70 g
Bell pepper- 1 piece
Bay leaf – 2-3 leaves
Citric acid – 1 heaped teaspoon
Black pepper – 6 peas
Dill – 2 umbrellas

Recipe:

1. Wash the cucumbers thoroughly and cut off the “butts”. So that the fruits absorb a sufficient amount of liquid. Then immerse the vegetables in cold water and leave for 3-4 hours. After this soaking, be sure to rinse the gherkins again.

2. Place dill, bay leaf and black pepper at the bottom of well-washed and sterilized jars. Next, send half of the sweet pepper here. Pre-washed and cleared of seeds. Next, fill the container with greens very tightly. So that there is a minimum of free space left in it.

3. Place the remaining half of the pepper on top. And pour boiling water. Cover the container with a sterile metal lid. Leave for about 20 minutes. During this time, the vegetables with spices will warm up well. Pour the liquid into an enamel or stainless steel pan.

The jar is very hot, so I recommend wrapping the bottle in a towel or using a kitchen glove.

4. Add salt to the drained liquid. Stir until the crystals dissolve and place the marinade on the stove.

5. Meanwhile, cut the peeled garlic into thick slices and add them to the jar. Then we add citric acid here and fill it with brine and boiling water. In the photo you can see that the cucumbers are still quite green. But when they stand, they will also turn yellowish. This occurs from exposure to acid.

6. Then cover the container with a lid again. And we begin sterilization. From a technological point of view, this method is correctly called pasteurization.

7. Place the filled bottle in a pan of boiling water. Then reduce the heat and pasteurize for 17-20 minutes.

If you are canning in liter jars, reduce the time of this heat treatment to 10 minutes. For 2-liter containers it is 15 minutes.

We twist the finished preservation and insulate it. Leave it upside down until it cools completely in the room.

Video about how to pickle cucumbers for the winter in liter jars

Do you want to surprise everyone? Then this method is what you need. And we are talking about the Hungarian-style marinating option. That's step by step video recipe this snack.

This preparation is distinguished by an appropriate combination of sweet and sour notes. And the pepper and mustard seeds present here add a slight spiciness. And even distant “shades” of piquancy. Indescribable yummy! In general, roll up and crunch with pleasure!

Gherkins with hot pepper according to a Bulgarian recipe

Although the canning method is simple, the preparation turns out to be very original. This recipe is reminiscent of Soviet spicy pickled cucumbers for the winter. Which used to be sold in stores. Produced by the Bulgarian company Globus. They are prepared without sterilization. Therefore, preparation will significantly save your time and energy.

The highlight of this option is that horseradish stalks are added during marinating. This ingredient gives cucumbers a spicy kick. The root also increases resistance to pathogenic microorganisms. So your gherkins will last until the new harvest.

For four liter jars take:

Cucumbers – up to 2 kg
Currant leaves – 8 pieces
Cherry leaves – 16 pieces
Horseradish – 8 petioles
Garlic – 18 cloves
Hot pepper – 1 fruit
Dill – 4 umbrellas
Water – 2 liters
Rock salt – 4 tablespoons (no peas)
Granulated sugar – 4 tablespoons
Bay leaf – 4 leaves
Allspice – 4-5 peas
Mustard seeds – 1 dessert spoon
Table vinegar 9% – 120 ml

Cooking features:

1. Wash the greens thoroughly, cut off their tails and fill with cool water. There is no need to use boiled one. You can get away with a clean one drinking water. So, fill it in and leave it for a couple of hours maximum. Afterwards we wash them well again.

2. Meanwhile, peel the garlic. And wash these slices and greens. We also wash the jars and sterilize them. The easiest way to do this is in microwave oven. To do this, pour a little water into each container (well, approximately so that it covers the bottom by 3 cm). Then place the dishes in the microwave. Set the unit to 800 W. and turn it on for 2-3 minutes.

We send a currant leaf and 2 cherry leaves into each container. There's also a stalk of horseradish and a couple of garlic cloves. And they can be cut into thin slices.

3. Place the cucumbers tightly in the container. Just don't overdo it or they will crack. In general, they will lose their presentation. Yes, and they won’t crunch much after that.

4. Place the second part of the spices on top. If there are still empty spaces in the jars, they need to be filled. For example, you can take one large green vegetable, cut it into slices and put them in a container.

5. Wash the chili and cut it into 4 parts. There is no need to clean the seeds. Add a piece to each container.

Cut hot peppers with gloves. Then rinse the knife, board and gloves thoroughly. Warm running water with soap.

Don't forget to send a dill umbrella to each jar.

6. Let's move on to the marinade. To prepare it, pour water into a large saucepan. Add sugar, bay leaves, salt, allspice and mustard there. Place this mixture over high heat and bring to a boil. After boiling, reduce the heat and cook for 4-5 minutes.

7. While the brine is boiling, warm up the greens with spices. That is, pour boiling water into the jars. And cover with boiled lids for about 5 minutes. After this, pour out the water and fill the blanks again. Again stand for 6-8 minutes. And we drain again.

8. Pour vinegar evenly into jars and fill with boiling brine. Try to distribute the spices from the marinade equally. So that there are approximately the same number of them in each vessel.

Finally, you can roll up the preserves. Turn the sealed container upside down. And cover with a warm blanket. Leave in this position at room temperature for a day. Then we transfer the workpieces to the cellar. I recommend eating these cucumbers no sooner than after a couple of months. By then they will definitely arrive.

Assorted cucumbers and tomatoes for the winter just like in the store

This blank looks very impressive. Besides, it is delicious in its own way. It turns out really like in the store. In general, I couldn’t pass by this recipe and not pay attention to it.

The main secret of this preservation is to prepare the filling correctly. So that the cucumbers do not become soft and the tomatoes do not cook. This is not difficult to achieve. The main thing is to strictly adhere to the recommendations below.

For 2 one and a half liter jars we take:

Cucumbers – up to 2 kg
Bell pepper – 1 fruit
Tomatoes – 700 g
Dill - several sprigs
Celery – 2 branches
Garlic cloves – 4 pieces
Black pepper – 8 pcs.
Ground red pepper – 2 pinches
Mustard seeds – 6 pinches
Horseradish root – 2 small pieces measuring 1x1 cm
Horseradish leaves – 2 pieces
Water - approximately 1.5 liters
Salt – 2 tablespoons
Sugar – 2 tablespoons
9% table vinegar – 4 tablespoons

How to roll:

1. Wash the greens, cut off the “tails” with a knife and soak for several hours in ice water.

We wash the container as thoroughly as possible.

Do not use detergent for this as it will leave a thin film on the surface. Better take mustard powder or soda.

2. Then we sterilize the containers. Wash the tomatoes and carefully prick them with a toothpick. This is done so that in the future (when we fill them with brine) the fruits do not burst. Peel the sweet pepper, wash it and cut it in half.

3. Place dill, celery and chopped garlic into slices (2 cloves each) at the bottom of the container. Also distribute black pepper evenly. And add a pinch of hot pepper to the jar. We also add 3 pinches of mustard and a piece of horseradish to each container.

I advise you to place cucumbers in jars vertically and as tightly as possible.

4. Place half a bell pepper on top and add tomatoes. In addition, I recommend adding a horseradish leaf to these vegetables and spices.

5. Pour boiling water over the vegetables. We cover these jars with sterilized lids. And let it sit for a while. After about half an hour, pour the liquid into the pan. And put the vessel on maximum heat. Add sugar and salt to the water and bring to a boil.

6. Pour 2 tablespoons of vinegar into each jar and fill with boiling brine. Screw the lids on tightly and turn the dishes upside down. Wrap up warm. A day later, we take the assorted tomatoes for storage in a cool place.

Mustard pickling recipe

Some people like sweet pickled greens. But I’m sure there will be those who prefer the spicy preparation. If you are one of them, then you will like this recipe.

IN this option two special components are used. This is horseradish (leaves and rhizome) with mustard (seeds). So a “fire” in the mouth is guaranteed.

There is another secret ingredient here. This is tarragon. Believe me, this spice is simply a miracle. Its leaves contain special substances. Which prevent the growth of lactic acid bacteria. This spice improves the taste of pickled cucumbers. It also helps maintain the green color.

For two 3-liter jars you need to prepare:

Gherkins – about 4 kilos
Rock salt – 3 tablespoons
Dill - several umbrellas
Horseradish – 2 roots and 2 leaves
Currant, cherry and oak leaves - 4 pieces each
Garlic – 6 cloves
Hot green pepper – 2 pieces
Black pepper – 5 peas
Mustard – 1 tablespoon
Water - about 3 liters
Sugar – 6 tablespoons
Allspice – 5-6 peas
Tarragon - a couple of sprigs
Bay leaf – 4 leaves
Table vinegar 9% – 300 ml

How to preserve:

1. Wash the prepared greens. And soak them in well or running ice water for a couple of hours.

2. We thoroughly wash and sterilize the jars. Large containers are best sterilized over boiling water. Next, place half of the spices on the bottom of the bowl. This is dill, tarragon, half a leaf and a root of horseradish. Rinse hot peppers and put one fruit in each container. In addition, add 2 chopped cloves of garlic.

After soaking, wash the cucumbers again and place them tightly in a jar on top of the greens. More fruits will fit if you first lay them out horizontally and then start stacking them vertically.

3. Place the rest of the spices on top. Pour boiling water over the vegetables. Close the containers with scalded lids and leave for about 10-12 minutes. Then we drain the water into the sink, replacing it with a new portion of boiling water. The second warm-up time is about 6-7 minutes.

4. Cook the spicy brine. Pour water into the pan. We enrich the liquid with salt and sugar, mustard seeds, bay leaves, pepper and vinegar. And we put this composition on the stove. After boiling, continue cooking for a couple more minutes and pour in the preparations.

5. Cover the dishes with metal lids and roll them up. Then we turn the containers over and insulate them. Some people skip this point, but I advise you to still wrap the canned food. Thanks to this, she continues to be sterilized. And the lids stick better to the neck of the jar.

Video on how to pickle cucumbers in tomato sauce

This is an amazing option for real gourmets. Cucumbers in tomato sauce have an original taste. Yes, and they look amazing. Oh, how crunchy they are: crunching on such a snack is a pleasure!

Preservation is very simple. All the subtleties and secrets are presented in this video.

Don't worry about adding so much sugar. In this recipe, the sweetness is appropriately complemented by acidity. tomato paste and vinegar. So everything will work out for the best.

How to twist delicious cucumbers with red currants

The presence of aromatic berries in vegetable preparations fills them with a refined aroma. And most importantly, such conservation is very useful. It contains a lot of vitamins and other valuable substances. I'm not even talking about appearance: Believe me, everything looks very festive.

I know that some housewives add a little more vinegar to the gherkins with red currants. Whether to do this or not is up to you. But this recipe already has enough acid. Therefore, it does not involve the use of an additional acidifier.

For 2 jars (1.5 liters each) you will need the following products:

Medium Zelentsy – 2 kilos
Berries – 2 cups
Water – 2 liters
Rock salt – 50 g
Granulated sugar – 100 g
Garlic – 4 cloves
Dill – 2 umbrellas
Black currant leaves – 4 pieces
Black pepper – 8 peas

How to pickle cucumbers with red currants:

1. Cut off the “butts” of the washed greens. Thanks to this, they will be better saturated with liquid with aromas and will be cleaner. Next, immerse them in very cold water for 4-5 hours.

2. Place a couple of currant leaves into clean, prepared jars. In addition, we send 2 garlic cloves, 4 peppercorns and a dill umbrella into each container.

3. Wash the berries thoroughly. We remove all damaged and rotten ones. It is not necessary to remove the branches. So, in clusters, currants will look even better.

4. Place a layer of cucumbers vertically. Next, fill the voids with berries. This is followed by another row of greens (this time we place them horizontally).

5. Sprinkle currants on top again. Remember: there should be no voids!

6. Cook the brine. Pour water into a saucepan and add salt and sugar. Mix all this thoroughly. To speed up the process of crystal dissolution. Bring the marinade to a boil and pour it into jars.

7. We proceed to pasteurization of the workpiece. This procedure looks like this: Place a cloth napkin in the bottom of a large saucepan. Place on fire and pour water into the container. When the liquid is heated, lower the container with cucumbers and berries into it.

8. The jars should not touch each other, otherwise they will burst. The optimal distance between them is a couple of centimeters. Once the water boils, continue the pasteurization process for about 4-5 minutes.

Why do jars of pickled cucumbers explode?

Alas, sometimes pickled cucumbers for the winter bring unpleasant surprises. For example, the fill becomes cloudy. Or even the lid will swell or explode. This is a bombing. The spectacle, of course, is unpleasant.

First of all, I want to highlight several reasons why this happens. Knowing the provoking factors, you will pay more attention to these moments. This means you can prevent the occurrence negative consequences. Why do cucumbers in jars become cloudy?

This may happen for the following reasons:

Tara. It is possible that jars with chips or cracks were used. In addition, the dishes may not be washed well. Or was it used to wash it? household chemicals, which is poorly washed.
Preparing cucumbers. The soaking process cannot be ignored. The water will force the air out of the vegetables. And this will reduce the likelihood of further softening of the fruit and clouding of the brine.
Lack of acid (vinegar, essence, etc.). It is important to strictly follow the recommendations given in the recipe. Otherwise, lactic acid will begin to actively operate in the workpiece. This is what will provoke fermentation.
Greenery. If it is poorly washed, bacteria begin to multiply intensively. To prevent this from happening, it is advisable to soak it in clean, cool water.
Storage conditions - ideally, preservation should be kept in a cold room. Optimal temperature- 5 degrees. If the preserved food is in a warm pantry, the chances of bombing increase.

Now you know, my friends, how to pickle gherkins. I think that among the options presented in the article you will certainly find the most delicious ones. And your family will love them. So roll up with pleasure!

To the statement that cucumbers are a useless product consisting of only water, a real housewife will provide a lot of counterarguments. And the best of them is to treat the “clever guy” with pickled crispy cucumbers, just taken from a cool cellar.

These green vegetables actually contain 95% water and very few vitamins. But they are causative agents of gastric juice secretion, which means help improve digestion. The potassium they contain is good for the heart.

Immutable rules for pickled cucumbers

In our area, cucumbers have been pickled since at least the 17th century, and recipes for their preparation continue to multiply. There are also immutable rules for creating this dish, without following which you will not be able to prepare appetizingly crunchy, spicy-fragrant cucumbers.

It is better to preserve cucumbers when they are freshly picked, green, strong and sorted by size. The most delicious pickled cucumbers are small ones.

It is better to cook the marinade using well water. As for tap water, you need to let it sit for a couple of hours.

Pickled cucumber recipe for beginners

Beginner cooks can simply place in a liter jar a couple of onion rings, a clove of garlic, a laurel leaf, a dill inflorescence and heels of black peppercorns.
To fill you will need 600 ml of water, 50 g of salt, 25 g of sugar and 70 ml of 9% vinegar (pour it in when the marinade boils).
Fill the jar with cucumbers, pour boiling water over them a couple of times at intervals of 5 minutes and pour boiling marinade over them.
Seal the jar and, without sterilizing, place it in a cool place.
Once you gain experience, take on a more interesting recipe.

Spicy pickled cucumbers

Wash 2 kg of fresh small cucumbers and leave them in cold water for 6-8 hours.
Meanwhile, prepare the spices.
To inaugurate the winter holidays three-liter jar of pickled cucumbers, you will need: 5 g each of chopped horseradish leaves, celery and parsley, 50 g dill pods, a slice of hot red pepper, 2 bay leaves, 5 garlic cloves.

While the cucumbers are soaking, think about whether you should add for spice 1 g cinnamon, 5 pcs. cloves and peas of spicy and bitter pepper, and replace the celery greens with a black currant leaf.
Prepare the marinade, combining salt (75 g) and sugar (50 g) with a liter of water. Boil for 15 minutes and get rid of the sediment through three folded gauze. Boil again and pour in a tablespoon of 80% acetic acid.
Remove the stems from the cucumbers. Place them in a jar standing up, adding spices, and cover completely with marinade.
Sterilize the jar under the lid in boiling water for 15 minutes, seal tightly and let cool upside down.

"Thermonuclear" pickled cucumbers

For lovers of oh-so-spicy cucumbers You should stock up on fresh small cucumbers for, say, 6 liter jars.
They need to be placed in water for 6 hours and changed several times.
To create the marinade you will need: 3 liters of water, 5 tablespoons of salt and 4 of sugar. Mix, boil, and at the end of cooking add a partial glass of 9% vinegar.
Cover the bottom of each jar with a horseradish leaf and a sprig of dill, 7 black peppercorns, 3 cloves of garlic cut in half, 5 carrot slices, adding 1 teaspoon of Georgian hot adjika.
The latter can be replaced with ready-made mustard, adding a piece of hot pepper to it.
Covering the jars with lids, sterilize each jar for 12 minutes. Let's seal it, turn it over, and let it cool.

Pickled crispy peeled cucumbers, sweet and sour

When on a cold winter evening you want to remember berry aromas, you will do it with ease if you are not too lazy to prepare sweet and sour pickled cucumbers in the summer.
The recipe is very simple.
To fill three liter jar will be needed 2 kg of cucumbers, 300 g of coarsely chopped onions, a pod of fresh dill, tarragon and 50 g of grated horseradish.
Cut the crust off the cucumbers, remove the seeds, cut first lengthwise, then crosswise, add salt and let stand overnight in a cool place. In the morning, fill the jar with them, layering them with onions, horseradish, tarragon and dill.
Combine a liter of water with 220 g of currant juice, add salt (150 g), sugar (100 g), allspice (5 pcs.) and a laurel leaf. After a day, add salt, boil it again, pour it over our assortment, adding a couple of currants, seal it and store it in the refrigerator until winter.

How to pickle cucumbers so they are crispy

When preparing pickled cucumbers, the question is always how not to deprive them of their crunchiness during the sterilization process.
If you are preparing a couple of jars for the winter holidays, you may not sterilize them.
Just store them in the refrigerator at a temperature not lower than 0°. They will definitely retain their qualities throughout the year.
But if you are making serious winter supplies and you won’t be able to maintain such a temperature; you can’t do without sterilization.
For half-liter jars, 8-9 minutes of processing is enough, for liter jars - 10-12, for three-liter jars - 15. The moment of water boiling in the container in which the jar is placed is the beginning of the countdown.
The jars are checked for leaks and left to cool. in a natural way bottom up.
Ideal temperature indicator for storing pickled cucumbers - 0°. Temperatures below 0° and above 15° are risky for their quality.

What makes pickled cucumbers tastier?

Taste of pickled cucumbers goes well with meat, but it’s better not to serve them with fish. A good partner for them is potatoes. Puree with pickled cucumber is a classic of the genre.

They are added to salads with boiled vegetables to add spiciness and richness of flavor.

Finely chopped pickled cucumber pieces will add additional piquancy to sauces: both red and white.

If you urgently need to serve an appetizer on the table and don’t have time to pickle cucumbers, we suggest trying the recipe instant cooking lightly salted cucumbers in a bag!

Source: http://www.svoimirykami.club/gotovim-bistro/konservatsiya/ovoshhi/ogurcy/marinovannye-xrustyashhie.html

How to pickle cucumbers so they are crispy

Pickled cucumbers for the winter in liter jars can be called the most popular product for canning. They gained their fame thanks to their excellent taste.

Many canned vegetables for the winter and cucumbers are on the list of priority preparations, such as pickled beans or salted radishes.

We have collected specially for our readers best recipes, how to pickle cucumbers so that they are crispy.

How to pickle cucumbers in jars for the winter

This recipe uses vinegar to preserve the product; it has excellent qualities that allow the product to be stored for a long time.

Having prepared such a preparation for the winter, you don’t have to worry about its taste and quality. Vinegar kills all germs and bacteria on the ingredients, preventing them from multiplying and spoiling the product.

The taste of cucumbers prepared according to this recipe can be called classic; they do not have any foreign smell or taste. The sweet and sour vegetable will become a favorite appetizer for all main courses.

There is nothing complicated or special in the preparation, which is also important.

Ingredients:

Fresh cucumber – 600-700 g;
Peppercorns – 5 pcs.;
Laurel – 2 pcs.;
Garlic – 2 cloves;
Onions – 1-2 pcs.;
Vinegar 6% - 3 tbsp. spoons;
Parsley, dill, cloves;
Water – 1 – 1.5 liters;
Granulated sugar – 4 tbsp. spoons;
Salt - 2 tbsp. spoons.

Prepare and wash the cucumbers thoroughly and cut off their ends. It is better to choose cucumbers for preservation small size, they will turn out crispy and hard.
Prepare jars with a capacity of 3 liters. Canning almost always requires sterility. The jars must be sterilized first. Thoroughly washed jars should be held briefly over steam and then heated in the oven, neck down. The lids should also be washed well.
Prepare all vegetables and spices. Peel the peel and rinse along with the herbs and seasonings.
First of all, onions, garlic, herbs, and spices are placed in the jar. Then you need to carefully distribute the cucumbers. It is more convenient to place the cucumbers while standing, then more of them will fit in the jar.
After all the vegetables and seasonings have been placed, pour in clean, undiluted vinegar.
Pour water into a container and add sugar and salt. Stir the brine until the ingredients are completely dissolved and boil for 1 minute. It is better to boil this liquid longer, about 15 minutes.
Pour more boiling brine over the cucumbers.
Place lids on the neck of the jars. Pour hot water into a basin and lower the jars into it. Turn on the stove and keep the basin with jars on it for 9-10 minutes.
Then turn off the gas and remove the cans one by one and seal them hermetically with a special machine. After everything is preserved, turn the hot jars upside down, wrap them up and leave them in this position until they cool completely.

This is not to say that an activity such as canning is very simple, but the result will please the whole family. This cucumber recipe will allow you to fully enjoy the pickled product.

Crispy pickled cucumbers for the winter without sterilization

Is it possible to simplify such a troublesome task as canning cucumbers? Of course you can. Today there are many recipes that allow you to get delicious pickled cucumbers without unnecessary hassle.

Ingredients:

Cucumbers – 1 - 1.5 kg;
Garlic – 4-5 cloves;
Leaf horseradish – 1 pc.;
Dill – 2 umbrellas with seeds;
Black pepper peas – 8-9 pcs.;
Hot red pepper – 1/2 small pod;
Vinegar essence – 1 tsp. spoon;
Salt – 70g;
Granulated sugar – 100g.

Select fruits of small and medium size, regular shape, and first leave them in cold water for a couple of hours. Wash each cucumber thoroughly.
Peel the garlic and rinse it, do the same with seasonings and herbs.
Sterilize 3 liter jars. Wash the lids.
Place the cucumbers in a colander and pour boiling water over them well. Immediately after this you need to put the cucumbers in a jar. As you lay, sprinkle with spices, add sugar and salt.
Pour boiling water into a jar of cucumbers and keep the cucumbers in the pot until the bulk ingredients are completely dissolved in the container.
Next, you need to drain the liquid from the jar of cucumbers and re-boil it, adding bulk ingredients. While boiling, pour the brine into the cucumbers again, then add vinegar.
Then immediately cover the jars with lids and quickly preserve.
Place the jar on the lid and wrap it well. Once completely cooled, you can turn the cucumbers over.

The taste of these cucumbers will please everyone. Adding horseradish leaves will give this product a pleasant smell and crunchiness.

Many people prefer to put additional spices in pickled cucumbers, which will not spoil the taste at all. Cloves, tarragon, parsley and other seasonings can be added to the cucumber pickling recipe.

The main thing is that the smell and taste of these spices appeal to all family members.

Pickled cucumbers recipe for the winter crispy sweet

Among the large number of recipes for pickling cucumbers, you can choose this one.

Using aspirin in the preparation method for this recipe will allow you to store jars of cucumbers in a warm room. Not every home has a cellar or other cold room.

Pickled cucumbers using aspirin will allow you not to worry about the quality of the product for a long time.

Ingredients:

Cucumbers – 1.5 kg;
Granulated sugar - 2 tbsp. spoons;
Salt - 3 tbsp. spoons;
Laurel leaf – 3 pcs.;
Black peppercorns – 8-9 pcs.;
Aspirin – 3 tablets;
Leaf horseradish – 2 pcs.

Sort through all the fruits, pour even and small ones cold water for 5 hours, after this time, take them out and cut off the ends on both sides.
Sterilize the jars and put all the seasonings and herbs in them, leaving one umbrella of dill.
Place cucumbers in jars while standing. Add 1 remaining dill sprig on top.
Pour boiling water into the filled container. Do not touch the jars of cucumbers for 8 minutes to completely sterilize the product.
Drain the liquid and boil it again. Pour over the cucumbers again and leave for 8 minutes.
Drain the jar and boil it again, adding all the remaining ingredients. After all the bulk components of the marinade are completely dissolved, pour it into a jar with cucumbers.
Preserve the jars.
Place the prepared containers with cucumbers in a bowl with hot water and turn on the stove. Keep the jars in water for 10 minutes.
Turn the jars upside down on the lid and wrap them well with a warm blanket. Do not touch them until they have cooled completely.

The taste of cucumbers prepared using aspirin is no worse than others. Many people worry that adding pills can be dangerous, but this is completely untrue. Aspirin will not cause any harm if you use the product in moderation.

How to pickle cucumbers in jars for the winter

Of all the ways to preserve cucumbers, this one can be called the best. Citric acid used in the preparation of this product is considered the least safe.

Children love pickled cucumbers, and I want to find the best canning recipe for them.

Cucumbers with citric acid can be given to children without fear, which cannot be said about vinegar and aspirin.

Ingredients:

Cucumbers – 1.5 kg;
Garlic – 3 cloves;
Leaf horseradish – 2 pcs.;
Laurel – 2 pcs.;
Dill – 2 umbrellas;
Salt - 2 tbsp. spoons;
Granulated sugar – 5 tbsp. spoon;
Citric acid – 1.5 teaspoons.

Place the cucumbers in a large bowl and cover with cold water for 5-6 hours. Then wash them with a brush and cut off the ends on both sides.
Place all the greens on the bottom of a 3-liter container, and add cucumbers.
Bring water to a boil and pour it over the cucumbers, do not touch them for 8-9 minutes. Next, you need to drain the water from the jar; it will no longer be needed. New water bring to a boil and pour it over the cucumbers. Leave the jar for 8-9 minutes
Drain the liquid from the jar into the prepared container and return to the heat until it boils completely. Add all the remaining ingredients to it. Boil the resulting brine well.
Pour hot brine into cucumbers and preserve them.
Turn the jars upside down and wrap them in a warm blanket. Until the jars have cooled completely, do not turn them over or open them. You can include green leaves of various plants in the recipe for any pickling.

The taste of these cucumbers is sweet and sour. It is impossible to distinguish in what brine they were prepared, vinegar, aspirin or citric acid, by appearance and taste.

There are no contraindications for eating such cucumbers.

In addition, such pickled cucumbers can also be kept warm without worrying about them becoming cloudy and spoiling.

Pickled crispy cucumbers recipe is the most delicious

Those who have absolutely no time can use this recipe for canning cucumbers. The taste of this product is sharp and sweet and will be enjoyed by family and guests. These cucumbers are ideal for a snack and will fly away instantly.

Ingredients for 1 liter:

Cucumbers – 0.5-0.6 kg;
Granulated sugar - 0.5 cups;
Water – 1 liter;
Vinegar 9% - 0.5 cups;
Salt - 1 tbsp. spoon;
Laurel – 1 pc.;
Horseradish - Half a leaf;
Black peppercorns – 4-5 pcs.;
Garlic – 2 cloves;
Dill umbrella – 1 pc.

Wash the prepared 1 liter jars thoroughly, using soda. Pre-sterilization of the container before preservation is not required.
Wash the cucumbers and trim the ends.
Place a pan on the stove and pour water into it, measuring in liters. When the water boils, put the cucumbers in it and boil them a little.
Place all spices in empty jars. Chop the garlic and add to the spices.
When the cucumbers have changed color, you need to put them in jars. It is impossible to catch them from the pan with your hands; you need to take a fork.
Add the bulk ingredients to the remaining water from the cucumbers and boil the resulting brine.
Pour vinegar into jars of cucumbers and fill them completely with brine.
Preserve the workpiece and place it on the lid. Wrap all jars in a warm blanket and leave until completely cool.

In order for cucumbers to turn out tasty and to be stored for a long time, you don’t have to look for perfect recipe. Compliance with all sterility and technical conditions correct actions will provide excellent results.

Now it is possible to use screw-on lids for preservation, then the pickling process becomes much easier, because you don’t need to roll up the lids with special machines for a long time.

It is important to remember that when choosing fruits for canning, it is better to choose small cucumbers, about 10-12 cm, they will be the crispiest and most delicious. Bon appetit!

You may also be interested in the recipe for marinated bulls.

Source: http://receptynazimu.com/marinovanya/ogurcov-2.html

Crispy pickled cucumbers in jars for the winter: my best recipes

Pickled aromatic cucumbers, which are perfect for snacks and a variety of salads, are very easy to prepare at home.

Marinating with vinegar or citric acid will add spiciness to the cucumbers and make them especially tasty.

Pickled cucumbers in jars will always turn out crispy for the winter if you follow simple rules when canning.

Crispy pickled cucumbers for the winter in jars for storage in the apartment

For long storage In the apartment we prepare delicious pickled cucumbers using a special method so that they remain crunchy in jars all winter.

Pickled cucumbers will be stored for a long time if you pour boiling water over them twice during the cooking process; this method is called “double pouring.”

Without sterilization, the jars do not explode, and the cucumbers turn out beautiful and incredibly crispy.

Ingredients (for 3 liters):

Cucumbers (small) - 1.5-1.6 kg;
Salt - 60 g;
Sugar - 70 g;
Vinegar (9%) - 65 ml;
Garlic - 6 cloves;
Bay leaves - 2 pcs.;
Pickling greens.

Advice! Pickled cucumbers will turn out incredibly crispy if you soak them in ice water.

Preparation:

We sort out the fresh fruits, leave them undamaged and wash them thoroughly with a sponge. Fill with water and leave for 2 hours 30 minutes so that they are well saturated with water and do not lose their shape when preserved in jars. Peel the garlic and wash the herbs.
You can prepare cucumbers in liter jars or in one 3 liter jar. At the bottom of a pre-sterilized jar, place half of the pickling greens (currant leaves, horseradish leaves, dill umbrellas are excellent), garlic (3 cloves), bay leaf (1 pc.). Place the prepared cucumbers close to each other and add the remaining herbs, bay leaf and garlic on top.
Boil water (1.5 l), carefully pour it into a jar with prepared cucumbers, cover and leave for 10-12 minutes.
Pour the liquid from the cucumbers into a saucepan, add vinegar, sugar, salt for the marinade and boil for 1 minute. Pour the finished marinade back into the jar, close it with a previously sterilized lid, and roll it up.
We place the jar upside down on the cloth, wrap it and cool it. We put the twist away in a storage place in the apartment.

Advice! You can add spice to cucumbers by adding half a pod of hot pepper to a 3-liter jar.

Crispy sweet pickled cucumbers: recipe for 1 liter

Pickled aromatic cucumbers prepared for the winter will turn out sweet and crunchy if you increase the amount of sugar in the recipe by 1 liter of marinade.

There are many recipes for sweet cucumbers, but the simplest would be a recipe without preparing a hot marinade.

Prepare a cold marinade with big amount bite and sugar, pour into jars with cucumbers and sterilize. Cucumbers are especially crispy and sweet in taste.

Ingredients for 1 liter jar:

Cucumbers of any size - 500-600 gr.;
Vinegar (9%) - 1/2 cup;
Sugar - 3 1/2 tbsp;
Salt - 1/2 tbsp;
Dill umbrella - 1 pc.;
Cloves - 3 pcs.;
Mustard peas - 10 pcs.;
Carrots - 1/3 pcs.

Advice! Don't be afraid of using too much vinegar and sugar in the recipe. During the preservation process, cucumbers will absorb required amount, will turn out moderately sweet and spicy.

Preparation:

We thoroughly wash fresh cucumbers and cut off the ends on both sides. Pour cold water (1.5 cups), half a glass of vinegar into a large jar, add sugar, salt and stir until the salt and sugar dissolve.
We wash a jar (1 liter), put cloves, mustard, dill, carrot slices on the bottom and tightly pack the prepared cucumbers. Cucumbers can be taken in any size; those cut with a knife are also suitable for this recipe.
Pour the marinade into a jar, cover with a lid, place the jar in a water bath and heat for 15 minutes. Water bath can be made from a pan, put on the bottom kitchen towel, fill with water, place the jars on a towel, cover with a lid and heat over low heat.
We carefully place the hot jar on the table, roll it up or tightly close the lid, wrap it in a towel, turn it over and leave until the twist has cooled completely. We store the workpieces in a cool room.

Advice! If jars of cold marinades are placed in hot water, they will burst. To sterilize, place them in cold water and gradually heat them up. As soon as the water in the pan boils, we count down the sterilization time.

Recipe for crispy cucumbers with vinegar for a 1.5 liter jar

Preservation with vinegar guarantees the safety of preparations for a long time. Cucumbers with vinegar turn out crispy, incredibly tasty and retain their color as much as possible. To make the cucumbers lightly salted, add salt and granulated sugar in equal proportions.

Ingredients for a 1.5 liter jar:

Cucumbers (medium size) - 700-850 gr.;
Vinegar (9%) - 1.5 tbsp;
Salt - 1.5 tbsp;
Sugar - 1.5 tbsp;
Currant and cherry leaves - 3 pcs.;
Horseradish (peeled root) - 3-4 cm;
Horseradish leaf - 1 pc.;
Garlic cloves - 4 pcs.;
Peppercorns - 5 pcs.

Preparation:

Wash the cucumbers with a sponge and soak for 2 hours. Bring 750 ml of water to a boil in a saucepan.
Place half of the pickling herbs, spices and garlic on the bottom of a pre-sterilized jar (1.5 l). Place the cucumbers tightly in the jar halfway, add the remaining spices and herbs and fill with cucumbers to the neck.
Pour boiling water into the jar, cover and leave for 5-8 minutes. Boil a new portion of liquid.
Drain the liquid from the jar (no more will be needed), pour in 9% vinegar, add all the salt and sugar. Pour a new portion of prepared water into the cucumbers, cover with a previously sterilized lid and roll up.
Shake the jar, turn it over and cover it with a cloth.

How to twist spicy cucumbers? It’s very simple, for a jar (1.5 l) you will need 1/3 of a hot pepper pod, which we peel, coarsely chop and place at the bottom of the jar.

Crispy cucumbers without sterilization: last all winter!

Crispy, aromatic cucumbers can also be prepared without sterilization and without vinegar; such recipes are supplemented with citric acid, which, like vinegar, has an excellent preservative effect.

Ingredients for 7 liter jars:

Cucumbers - 4.1-4.2 kg;
Sugar (per 1 liter) - 3 tbsp;
Salt (per 1 liter) - 2 tbsp;
Citric acid (per 1 jar) - 1/3 tsp;
Garlic - 21 cloves;
Peppercorns - 35 pieces;
Bay leaf - 7 pcs.;
Pickling greens.

Advice! Before starting cooking, the jars are thoroughly washed with baking soda and check for chips, which, when boiling water is added, can crack and the jars will burst.

Preparation:

We thoroughly wash the fruits with a sponge and cut off the ends on both sides. Fill the fruits with water for 2 hours 30 minutes.
After 3 hours, bring water (3 liters) to a boil in a saucepan.
We do not sterilize jars and lids. In 7 pcs. liter jars, put pickling greens on the bottom, add 3 cloves of garlic, 5 pcs. peppercorns and 1 bay leaf. Place the fruits tightly, pour in boiling water, cover and leave for 15-17 minutes.
Pour the liquid into a saucepan, boil for 1 minute and pour back into the cucumbers. Leave for another 15-17 minutes.
Pour the liquid from the cucumbers into a saucepan, measuring how much it turns out. Approximately 2 liters of 600 ml comes out, add another 400 ml to the pan to make it easier to count sugar and salt. Add 9 tbsp to 3 liters of brine. (without lump) sugar, 6 tbsp. (without lump) salt and bring to a boil.
Pour citric acid (1/3 tsp) into each jar and pour in the prepared brine. It turns out that for the method without sterilization, we fill cucumbers 3 times; this method, together with citric acid, ensures long-term preservation of cucumbers in jars.
Cover the jars with lids, roll them tightly, wrap them upside down with a cloth and cool. Store the twists in a cool place.

Cucumbers with vodka

The cucumbers are especially delicious with a crunch if you add vodka to them before pouring the brine. Cucumbers with vodka are perfectly stored both in a cool room and in an apartment.

Ingredients (for 1.5 liter jar):

Medium-sized cucumbers - 1-1.2 kg;
Sugar - 1 tbsp;
Salt - 1 tbsp;
Vinegar (9%) – 55 ml;
Vodka - 50 ml;
Water - 750 ml;
Garlic - 5 cloves;
Pickling greens.

Advice! Glass containers without lids can be quickly sterilized in a microwave oven; to do this, pour water (2.5 cm) into the bottom of the jar, place it in the oven at 800 W and turn on for 3 minutes for containers up to 1.5 liters. For 5-6 minutes for a 3 liter jar. Large jars are placed sideways. Then the container is taken out, the water is drained and it is ready for seaming.

Preparation:

We thoroughly wash dense fresh fruits. Sterilize the jar with a lid in a water bath or in the oven.
In a saucepan with sugar and salt, bring the marinade to a boil and pour it into a jar with clean fruits, garlic and pickling herbs.
Leave the cucumbers covered for 5 minutes, then pour the aromatic marinade into the pan.
Bring the liquid to a boil and add vinegar. Before the second pouring, add vodka to the cucumbers, pour in the aromatic marinade and roll up the lids.
Wrap with cloth upside down and cool.

Crispy cucumbers, just like in the store

Pickled cucumbers that we buy in the store differ from homemade ones in their special aroma, pungency and crunch. But even such cucumbers are easy to prepare at home; mustard seeds add a special aroma, and provide a sharpness and crunch a large number of vinegar 70%.

Ingredients for 2 liter jars:

Cucumbers - 1.5-1.6 kg;
Granulated sugar - 6 tbsp;
Vinegar essence - 2 tbsp;
Fresh dill - 4 sprigs;
Salt - 2 tbsp;
Garlic cloves - 4 pcs.;
Peppercorns - 12 pcs.;
Mustard seeds - 2 tsp;
Bay leaf - 4 pcs.

Preparation:

We thoroughly wash the green fruits and place them in 2 sterilized jars (1 liter).
Boil water (1 liter) and pour it into jars with cucumbers without spices and herbs. Cover with lids and cool completely.
Then drain the liquid from the cucumbers back into the pan, add sugar, vinegar essence, salt and bring to a boil.
Place pepper, mustard seeds, bay leaf, garlic and fresh dill sprigs equally into jars of cucumbers.
Fill with the prepared aromatic marinade and roll under the lids.
Gently shake the jars and leave them on the table until they cool completely (do not wrap them in cloth). Spicy aromatic cucumbers are ready in 30 days.

There are a large number of recipes for preparing delicious pickled cucumbers, they differ in the methods of filling, different composition marinade and adding various spices and herbs. Watch the video recipe on how to prepare pickled crispy cucumbers in jars for the winter in a different way.

Source: https://nash-pogrebok.ru/ogurcy-hrustjashhie-s-uksusom.html

Pickled cucumbers in jars for the winter - the best recipes with photos

Crispy pickled cucumbers for the winter are the dream of any housewife. To achieve a tasty and crispy result, many of them have to go through a very difficult path through trial and error.

For those who don’t have a cellar, you have to look for a recipe for pickled cucumbers to store in your apartment - it’s not easy.

Actually the most delicious recipe Making pickled cucumbers for the winter is not difficult, you just need to know a few important secrets.

For example, in order for pickled cucumbers to be tasty and crispy, they must be strong and young.

With thin skin and dark pimples, small in size (7-8 cm) and collected no later than a day before pickling. It’s better, of course, if these are cucumbers from your own garden.

But if this is not possible, take proven ones on the market.

Before pickling, cucumbers must be soaked for 2 to 6, or even up to 8 hours (depending on the recipe) in cold water, changing it often. Moreover, the colder the water in which the cucumbers are pre-soaked, the crispier the result will be.

Spices also need to be treated with due attention. For example, you shouldn’t add a lot of garlic; the pickled cucumbers will turn out soft. But cloves, allspice, leaves black currant and add bay leaves as desired, they will not affect the result.

You can add other spices if they are provided for in the selected recipe. That's all.

Choose a recipe, fortunately we have found a lot of them for you, follow all the steps indicated in the recipes, and delicious pickled crispy cucumbers will dilute with their presence your cozy “cellar” with all kinds of preparations.

Crispy pickled cucumbers for the winter

Ingredients (per 1 liter jar):

2 kg of small cucumbers;
2 cloves of garlic;
1 carrot;
1 dill umbrella;
1 sprig of parsley;
1 tsp vinegar essence.
For the marinade: 1 liter of water;
1 tbsp. salt (heaped);
2 tbsp.
5 black peppercorns;
3 cherry leaves;
3 buds of cloves.

Recipe for crispy pickled cucumbers with photo:

Soak the cucumbers in water for 6 hours, then put them in jars along with garlic, carrots, dill and parsley.

Pour boiling water over the cucumbers and leave for 10 minutes.

Drain the water and pour boiling water again, then add sugar, salt, spices, leaves to the drained water and let it boil.

Pour the prepared marinade over the cucumbers, add 1 tsp to each jar. vinegar essence, roll up and wrap until completely cool. Delicious pickled cucumbers are ready for the winter, all you have to do is wait for the cold weather.

Pickled cucumbers 1 liter

Ingredients for 1 liter jar:

cucumbers;
1 onion;
1 clove of garlic;
5 peas of allspice;
1 bay leaf.
For brine: 500 ml water;
4 tsp
2 tsp salt;
4 tsp 9% vinegar.

Wash the cucumbers thoroughly, trim the ends and soak for 3 hours in cold water.

Place spices, onion and garlic cut into rings at the bottom of the jar.

Then place the cucumbers tightly in the jar. Boil the brine, pour it over the pickled cucumbers and sterilize the jars for 10 minutes. Then roll it up, turn it over and wrap it up.

Recipe for pickled cucumbers in 3 liter jars

Ingredients (for 3 liter jar):

1.8 kg of cucumbers;
2 dill umbrellas;
1 horseradish leaf;
3-4 cloves of garlic;
6-7 black peppercorns;
2 currant leaves;
6 tsp
3 tsp salt;
5 tbsp. table vinegar.

Recipe for delicious pickled cucumbers:

Wash the greens and cucumbers under running cold water.
Place herbs, garlic and pepper cut into small pieces at the bottom of the prepared jars.
Place cucumbers tightly in a jar, add salt, sugar and vinegar directly into the jar and pour cold water.
Place the jar of pickled cucumbers in a saucepan of cold water and bring to a boil over low heat. After 2-3 minutes from the moment of boiling, roll up.

Cucumbers must remain green at the time of rolling.

Turn the jars over, cover and leave to cool.

-recipe: Pickled cucumbers for the winter without sterilization

Crispy pickled cucumbers with grated horseradish and tarragon

Ingredients (per 1 liter jar):

small cucumbers;
2-3 sprigs of parsley;
2 cloves of garlic;
2 cherry leaves;
1 ring of sweet pepper;
horseradish leaves, dill, tarragon, hot pepper - to taste.
For marinade (per 500 ml water): 30 g sugar;
40 g salt;
Bay leaf;
peppercorns;
70 ml 9% vinegar.

For this recipe, choose small cucumbers (no more than 7 cm) without defects, bitterness or voids inside. Wash them and soak them for 3 hours in cold water, then rinse under running water and cut off the ends on both sides.

Place cherry leaves, horseradish, dill, parsley, peppers, garlic and tarragon at the bottom of 1 liter jars. Fill the jars with cucumbers, pour boiling water over them and leave for 20 minutes, then repeat this procedure.

Find out more

Prepare the marinade by adding everything to the water except vinegar (add it when the water boils). Pour the boiling marinade over the cucumbers and roll them up.

Pickled cucumbers with citric acid

Ingredients (for 3 liter jar):

1 kg of cucumbers;
2-3 cloves of garlic;
1-2 bay leaves;
2 tbsp. dill with seeds;
1 tbsp. chopped onion;
1 tsp grated horseradish;
1 liter of water;
100 g salt;
1 tbsp. Sahara;
1 tbsp.
citric acid;
a few black peppercorns.

Wash the cucumbers thoroughly, cut off the ends and soak in cold water for 3 hours. Place dill, bay leaf, horseradish, onion, garlic and peppercorns at the bottom of a 3 liter jar.

Then place the previously prepared greens tightly into the jar.

Pour water into a saucepan, add sugar, salt, citric acid, bring to a boil and pour this boiling marinade over the cucumbers in the jar.

Cover the top of the jar with a pre-sterilized lid and sterilize the jars of cucumbers in boiling water for 15-20 minutes. Roll up and leave to cool at room temperature. Pickled cucumbers are ready for the winter!

Crispy pickled cucumbers in apple juice

Ingredients (for 3 liter jar):

small cucumbers (how many will fit in a jar);
2-3 black peppercorns;
1 dill umbrella;
1 sprig of mint;
1 currant leaf;
2 buds of cloves.
For the marinade: apple juice;
salt – 1 tbsp. for 1 liter of juice.

Pour boiling water over the cucumbers and trim the ends.

Place a currant and mint leaf on the bottom of each jar, add spices and fill the jars with cucumbers, and then fill them to the top with boiling marinade made from apple juice and salt.

Sterilize the jars by almost completely immersing them in boiling water within 12 minutes from the moment of boiling, but no more, otherwise your cucumbers will not turn out crispy.

When the time is up, roll up the lids, turn over and wrap, leave in this form until completely cooled. Then transfer the pickled cucumbers to a cool place. dark place for storage.

Pickled cucumbers with bell pepper, basil and coriander

Ingredients (for 3 liter jar):

500-700 g cucumbers;
3-4 sweet peppers;
3-4 cloves of garlic;
1 dill umbrella;
1 horseradish root;
2-3 sprigs of basil;
1 tsp
coriander seeds;
4 peas of allspice;
3 black peppercorns.
For the marinade (per 1 liter of water): 4 tbsp. salt;
2 tbsp. Sahara;
3 tbsp. 9% vinegar.

Wash the cucumbers and trim the ends, remove the seeds from the peppers and cut into 4 pieces. Place dill, garlic, basil and peeled horseradish root at the bottom of the prepared jar.

Then pack the cucumbers and peppers tightly into the jar.

For the marinade, add salt and sugar to the water, bring to a boil, remove from heat, add vinegar and pour it into the jars of cucumbers. Cover with a lid and leave for 15 minutes. When the time is up, drain the marinade and bring it back to a boil.

Add coriander, peppercorns and fill the contents of the jars with hot marinade. Roll it up, put it upside down, and the next day put it in a cool place.

Recipe for pickled cucumbers for the winter with mint

2 kg of cucumbers;
1 small head of garlic;
1 small onion;
1 medium carrot;
4 leaves each of horseradish, cherry, currant;
1 sprig of dill along with an umbrella;
3 sprigs with young fresh mint leaves;
1.2 liters of water;
3 tbsp. salt (without top);
2 tbsp. Sahara;
3 tbsp. fruit vinegar.

Select cucumbers of the same size, wash them, cut off the ends and soak in cold water for 5-6 hours. Place cherry, currant, horseradish and mint leaves, garlic cloves and carrots cut into slices at the bottom of dry sterilized jars. Place fresh prepared cucumbers tightly, right to the top.

Pain in the joints and back is an extremely unpleasant phenomenon, as anyone who has experienced it can confirm.

Sharp or aching, they exhaust a person and push him to search for different ways and remedies that can bring relief. Not long ago, a Chinese patch for joint pain appeared on our market.

Centuries-old traditions and experience of oriental medicine show its high effectiveness in treating diseases of muscles, bones, and cartilage tissue.

Find out more

Place onion, cut into rings, on top of the cucumbers, and dill on the onion. Dissolve sugar and salt in water, let the water boil and pour this brine over the cucumbers twice, and the third time pour vinegar into the drained brine, let it boil and add a little water.

Pour this brine over the cucumbers, roll up the lids, turn over and leave for 5-6 hours. And only then remove the pickled cucumbers in jars for storage.

Sweet pickled cucumbers “Bulgarian style”

Ingredients (per 1 liter jar):

cucumbers;
1 dill umbrella;
1 horseradish leaf;
1 sprig of carrot tops;
5 peas of allspice;
1 clove of garlic;
water;
1 tsp salt;
2 tsp Sahara;
50 ml 9% vinegar.

Preparation:

Soak the cucumbers for 1-2 hours in cold water. Place dill, horseradish leaf, carrot tops, black peppercorns and a clove of garlic into each jar. Add vinegar. Cut off the ends of the cucumbers and place them in jars. Fill the jars with cucumbers with cold water (preferably filtered).

Add salt and sugar to each jar. Place the jars in a container and fill it with cold water up to the hangers of the jars. Place on the fire, bring the water to a boil and sterilize the jars for 5-7 minutes from the moment of boiling. Cover loosely with lids during sterilization.

After this, roll up, turn over and, without wrapping, cool until room temperature. After cooling, place the pickled cucumbers in the refrigerator for several hours (overnight is possible), and then store the pickled cucumbers.

Pickled crispy cucumbers “Pine aroma”

Ingredients (for 3 liter jar):

1 kg of cucumbers;
4 young pine branches (5-7 cm).
For the marinade (per 1 liter of water): 2 tbsp. salt;
1 tbsp. Sahara;
1⁄2 cup 9% vinegar.

Preparation:

Wash the cucumbers, cut off the ends, pour over boiling water and then ice water. Place half of the pine branches on the bottom of the prepared jar, then place the cucumbers tightly, and place the remaining pine branches between them. Prepare the marinade: boil water and add sugar and salt.

Pour boiling water over the cucumbers to the brim, cover with a lid and leave for 15-20 minutes. After this, pour the marinade back into the pan, bring to a boil, pour in the vinegar, stir and pour the hot marinade over the cucumbers.

Roll up, turn upside down, wrap and leave for 2 days. Then store the jars of pickles in a cool place before winter sets in.

An innovative plant growth stimulator - increasing seed germination by 50% in just one application. Customer reviews: Svetlana, 52 years old. Simply incredible fertilizer.

We heard a lot about it, but when we tried it, we surprised ourselves and our neighbors. On tomato bushes tomatoes grew from 90 to 140 pieces. There is no need to talk about zucchini and cucumbers: the harvest was collected in wheelbarrows.

We have been dachaing all our lives, and we have never had such a harvest...

Find out more

Wash the cucumbers well and soak in cold water for 4-6 hours. Place spicy herbs, black and allspice, garlic cloves and mustard into clean and sterilized jars.

Place the cucumbers tightly and neatly on top. For the marinade, pour water into a saucepan, add sugar and salt, let it boil, turn off the heat and add vinegar.

Pour the prepared marinade over the cucumbers in the jars, cover them with lids and sterilize for 5 minutes from the moment of boiling. Then roll up, turn over and let the pickled cucumbers cool slowly.

Prepare crispy pickled cucumbers according to our recipe and enjoy crunching in winter not only with snow outside, but also with delicious cucumbers at the table.

Good luck preparing for the winter!

The harvesting season can be called open. It's time to collect fresh cucumbers and marinate them for the winter, so that on New Year’s winter evening you can crunch your finished creations.

Today I will share with you several options for preparations, which result in very tasty cucumbers that will make you lick your fingers. Yes, yes... 😉 First, let's figure it out, how to choose the right cucumbers for pickling so that in the end they turn out crispy and tasty, and not soft and sour, etc.

First, always take those with black pimples, not green, not smooth, but black pimples. Second, be sure to try it; you want the cucumbers to be sweet, not bitter. Third, try it, if they are crunchy and meet other criteria, then these are the ones we need!

All you have to do is choose the recipe you like and prepare it step by step in your kitchen. I promise it will be very tasty!

I can say with confidence that this is a proven recipe. As a result, you get moderately sweet, moderately sour and salty crispy cucumbers. I think it's definitely worth a try.

Ingredients:

for 1 liter jar:

cucumbers;
horseradish petiole - 1-2 pcs. (or horseradish leaves);
black currant leaves - 1 -3 pcs. (can be replaced with oak leaves);
cherry leaves - 2-3 pcs.;
1 dill umbrella;
1-2 cloves of garlic;
2-3 peas of allspice;
2-3 black peppercorns;
salt - 2 tsp;
sugar - 3 tsp;
vinegar 9% - 50 ml;

Preparation:

1. Cucumbers need to be washed and soaked in cold water for 2 hours.

2. Sterilize the jars. To do this, wash them detergent, and then rinse thoroughly under water. Place the wet jars in a cold oven, set the temperature to 120-130 °C and thus sterilize for 10-15 minutes until completely dry.

3. Once the previous two steps are completed, place the spices in the bottom of each jar. To begin, add horseradish stalks, currant leaves, cherry leaves, a couple of dill umbrellas, 1-2 cloves of garlic (either whole or cut in half), allspice and black peppercorns.

4. Cut off the tails of the cucumbers and fill the jars. Small cucumbers work very well for a liter jar. But big ones are also possible. To do this, place part of it in a jar, and cut the rest into slices and also fill it.

5. Place the jar lids in a deep bowl, pour boiling water over them and leave for 5-7 minutes.

6. Take a large pan for sterilization. Place either a plate or a rag at the bottom to prevent the jars from bursting during the sterilization process. Place them in a saucepan, and meanwhile pour 2 tsp into each. coarse salt, 3 tsp. sugar and 50 ml of 9% vinegar.

7. Cover the jars with lids and slowly pour hot boiled water into the pan. Place it on the fire and sterilize the jars after boiling for 20 minutes.

8. After aging, remove the finished sterilized jars. And put the following ones in the pan instead, gradually gently immersing them in water so that nothing bursts.

9. Immediately fill the jars that you pulled out with boiling water to the very top. Close the lids tightly, turn over and let stand for 20-30 minutes. After which you can put it in a cellar or other dark, cool room.

We just have to wait until the winter evenings to enjoy the crispy cucumbers properly. If you try this recipe, be sure to share the result.

Pickled crispy cucumbers without vinegar

You can try marinating this way. You can taste it in 2-3 weeks, or in winter (cucumbers are ideally stored). And due to citric acid, the taste will be just perfect. Try this option, I think many will like it.

Ingredients:

cucumbers;
currant leaves;
cherry leaves;
horseradish leaves;
dill (old or young umbrellas);
a pod of hot chili pepper;
peppercorns - 5-10 pcs.;
5-6 cloves of garlic (if you don’t like it, you can use less);

Preparation:

1. Soak the cucumbers, preferably overnight, so that they end up firm and crispy.

Minimum for 5 hours. More is better.

2. Since we will not sterilize the cucumbers in this recipe, first of all, we will sterilize only the jars, which we will place in the oven for 15 minutes, after washing them well.

3. In an already sterilized jar, put 5-6 maybe 10 peppercorns; 5-6 cloves of garlic (if you don’t like it, add less); small pieces of horseradish leaves; an umbrella of young (or old) dill; hot chili pepper, cut lengthwise (to ensure it is not too hot, remove the seeds).

4. Trim the cucumbers from the front and back and carefully place them vertically in a liter jar, so that there is as little space between them as possible.

5. Then place horseradish leaves on top of them, a few branches of dill, a cherry leaf, and a currant leaf (red or black).

6. Place small cucumbers horizontally on top of the greens.

7. Pour boiling water, cover with a lid and wait 10 minutes. Then pour this water into the pan. And pour (new) boiling water into the jar again and wait 15 minutes.

8. While the cucumbers stand for 15 minutes, you can make the marinade. In a saucepan of water (0.5 l) (where the first boiling water was poured), add 1/2 tsp. citric acid, mix well and then add 2 tbsp. l. with a heap of sugar, 1 tbsp. without a mountain of salt. Place on the fire, stir well and bring to a boil.

9. Then pour it into the jar and immediately roll it up. If some of the water leaks out, that’s good, don’t worry. Turn it over onto the lid, wrap it in a towel for a while, and then place it in a dark room.

Recipe for pickled cucumbers with vinegar for a 3 liter jar

Ingredients:

cucumbers;
dill umbrellas;
black currant leaves;
pepper: black peas and allspice;
vinegar 70%;
sugar;
salt;

Marinated crispy cucumbers with citric acid

The best, simplest and my favorite recipe. I left the sweet stuff for later, as they say 😉 Be sure to try this recipe, it turns out very, very tasty.

Ingredients:

For 1 liter jar:

cucumbers;
2 cloves of garlic;
dill;
cherry leaves - 2 pcs.;
currant leaf - 1 pc.;
bay leaf - 1 pc.;
pepper: black peas (6 pcs) and allspice (2 pcs);
sugar - 8 tbsp. (with a slide);
citric acid - 1 tsp. (with a slide);
salt - 2 tbsp. (without slide);

Preparation:

1. Place dill, cherry leaves, currant leaf, 2 cloves of garlic, bay leaf, allspice and black peppercorns, and, if desired, a small piece of hot pepper into jars.

2. Fill the jars with cucumbers that have previously stood in cold water for at least 2 hours.

It is important to wait this time if you want the cucumbers to turn out crispy.

3. Fill the jars with boiling water to the top. Cover with lids, let sit in boiling water for 2-3 minutes and leave for 15 minutes.

4. Drain the water from the jars into a saucepan. And boil it.

5. Pour the water from the pan into the jars. Leave again for 15 minutes.

6. Drain the water from the jars back into the pan.

7. We will make 1 liter of marinade. Add 2 tablespoons (without slides) of salt, 8 tbsp. sugar, citric acid 1 tsp. (with a slide). Set it to boil.

8. Fill jars to the brim. Close the lid and roll up. Turn it over and then store it in a cellar, pantry, or simply in a cool, dark room.

Well, that's all, friends! If you liked at least one recipe, then share the article with your friends, click on the social buttons below. I will be very grateful. And also don’t forget to leave your comments below, I’ll read them with pleasure and answer everyone. See you in the next article!

Is it possible to imagine a home cellar or pantry without jars of pickled cucumbers? You don’t have to prepare compotes or jams, or make stews, but cucumbers are always canned! We recommend that everyone who has not yet found their ideal marinating recipe starts cooking with us right now. As soon as a sufficient number of cucumbers appear in the garden or on the market, almost every family begins to pickle them. Of course, I want fresh ones, but I still like lightly salted, crispy, aromatic, with the addition of herbs and spices much more. It’s very easy to prepare pickled cucumbers for food, and if you want to preserve the same taste for the winter, you can’t do without our recipe.
Its name is interesting. But this is not for originality, but so that when preparing preparations you do not need to look into the recipe book every time. 3 is salt, 6 is sugar, 9 is vinegar. That's the whole secret, now let's start cooking.

Ingredients:

For a 3 liter jar:

cucumbers - approximately 1.5 kg;
2-3 sprigs of parsley and dill;
3-5 cloves of garlic;
1 bell pepper(medium size);
5-7 peas of allspice;
5-7 black peppercorns;
a pair of laurel leaves;

Leaves of currant, cherry, oak (2-3 leaves per jar) will not be superfluous. Horseradish leaves will also add crunch and flavor to our pickled cucumbers. If you have it, be sure to put a leaf of horseradish in the jar.

For the marinade:

1.5 liters of water;
3 tablespoons of coarse salt;
6 tablespoons sugar;
9 tablespoons vinegar 9%.

How to prepare pickled cucumbers for the winter “3-6-9”:

Peel sweet bell peppers and garlic, wash and cut into slices or rings. Sort the cucumbers, wash them thoroughly and soak in cold water for 2-3 hours. This is done in order to “revive” the fruits. They taste best a couple of hours after watering. Therefore, even those picked from the garden, and not bought in a store, need such a procedure.

Place herbs, bell pepper, garlic, black and allspice peas, and bay leaves on the bottom of the jar.

Place the cucumbers tightly on top.

Pour boiling water over the jars, cover with lids, and leave for 15-20 minutes.

After draining the water, bring it to a boil again and fill the jars again.

For the third time, prepare a brine from the water drained from the jar, adding salt and sugar. If desired, you can take new water.

Boil.

Fill the jar with brine, after adding vinegar to it. If there is not enough water at the last stage, you can add the missing boiling water from the kettle.

Roll up, turn upside down, wrap in a warm blanket until cool.

That's all! All you have to do is wait until the winter evening to open a jar of pickled cucumbers and serve them with potatoes for a quiet family dinner, or as an awesome snack for guests.

Editor's Choice

Deciphering the natal chart of the house

Your Zodiac sign makes up only 50% of your personality. The remaining 50% cannot be known by reading general horoscopes. You need to create an individual...

What does mulberry help with?

Description of the white mulberry plant. Composition and calorie content of berries, beneficial properties and expected harm. Delicious recipes and uses...

Photo report “Birthday of Samuil Yakovlevich Marshak in the group”

Like most of his colleagues, Soviet children's writers and poets, Samuil Marshak did not immediately begin writing for children. He was born in 1887...