Pickle 1 liter of cucumbers. We add spices and prepare our future pickled cucumbers for marinade.

The time has come for preparing vegetables and fruits largely determines how varied and tasty our food will be. winter menu. Will there be any extras on the table for lunch or dinner? hearty salads, fragrant canned peppers or tomato, fragrant jam for tea...

Among all this variety, cucumber preparations are one of the most popular. After all, pickled or salted, they are good not only on their own, they are one of the important components of most salads, and they are also used in the preparation of first and second courses.

Today's article is for those housewives who decided to prepare cucumber preparations for the winter in liter jars, the crispy little cucumbers are especially tasty and appetizing.

But you also need to be careful when choosing a recipe for storing in such a container, because if they are stored in three-liter containers without problems, then in liter containers, due to their small volume, they cost worse, more often “explode”, and therefore require a recipe precisely adjusted in terms of the amount of preservatives.

By the way, for the same reason, when preparing cucumbers in small containers, the jars are most often not just filled with hot brine, but also sterilized.

Despite the fact that the recipes are very similar at first glance, experienced housewives They know that even a small difference in seasonings, and even more so in salt-sugar-vinegar, significantly affects the taste.

Do not forget that the dishes for seaming must be washed and sterilized, and vegetables and seasonings must be washed well.

And one more helpful advice: before you start seaming, it is advisable to soak the cucumbers in cold water for 3-4 (three to four) hours, this increases their “ability” for long-term storage.

So for you

Recipes for crispy cucumbers for the winter in liter jars for every taste

Cucumbers “Like from a store”

For the 1st one-liter jar you will need:

Cucumbers (it is advisable to choose identical, small-sized specimens)

2 (two) tables. lie 9% vinegar

5 (five) pieces each of black and allspice peppers

1 (one) dill umbrella (take along with seeds and leaves)

1 (one) bay leaf

Mustard seeds (preferred, but optional)

To prepare the marinade for 3 (three) liters of water we need:

100 (one hundred) gr. salt

200 (one hundred) gr. granulated sugar

We wash the cucumbers well and cut off their ends. Fold as compactly as possible into jars prepared in advance, placing all the indicated seasonings down except salt-sugar-vinegar.

To prepare the marinade, you need to dissolve the salt/sugar in boiling water and, after dissolving, pour everything into the prepared vegetables and seasonings. Cover the top with metal (pre-sterilized) lids and set to sterilize.

Once removed, bubbles will begin to rise constantly from the bottom. Then take them out, pour the prescribed amount of vinegar into each, and then roll them up. Turn them upside down, wrap them up, and leave them to cool.

"Cucumbers in Bulgarian"

For 1 one-liter jar we need:

Place seasonings, onions, and garlic in a one-liter container. Wash the cucumbers, preferably small ones, and place them tightly on top of the seasonings.

Make the marinade - add salt/sugar to the water, bring everything together to a boil and after boiling, pour in the vinegar, then immediately turn it off. Pour the boiled marinade over the cucumbers and sterilize for 8 (eight) minutes. Roll up.

Many people prefer to pack cucumbers into liter jars for the winter without sterilization. In this case, the following recipes would be ideal:

“Let’s Crunch the Gherkins”

You will need (for one liter jar):

Cucumbers (try to choose small ones that are the same size)

3 (three) table. lie granulated sugar

1 (one) dessert lie salt

2 (two) tables. lie 9% vinegar

1 (one) garlic clove

4-5 pieces of black peppercorns

2 (two) pieces of bay leaf

1 (one) horseradish leaf

1-2 (one or two) sprigs of parsley

Prepare containers and vegetables in the usual way. Place sorted and washed seasonings into a one-liter jar: black peppercorns, peeled garlic, parsley sprigs, bay leaf, horseradish leaf. “Pack” cucumbers on top, pour boiling water over them, cover with a sterilized lid, and let stand for 10 (ten) minutes.

Then pour the water into the prepared container and bring it to boil again. Put sugar directly into the jar, add salt, pour in vinegar, then pour in boiling water. Done, let's roll it up. Turn them upside down, wrap them up, and leave them like that until they cool completely.

Bulgarian cucumbers

For 1 one-liter jar you will need:

Cucumbers, small and beautiful

To prepare the marinade you need:

In a prepared one-liter jar according to the rules, put dill along with an umbrella, whole garlic, peeling only the very top husk, peeled onion, carrots cut into 4 (four) parts, and cucumbers on top.

Pour boiling water over everything and leave for 15 (fifteen) minutes. Pour the water into a container, add granulated sugar and salt, and boil again. Once it has boiled and the sugar and salt have melted, reduce the heat to low and add 9% vinegar.

The resulting hot marinade add to cucumbers, roll up. As usual, wrap and leave upside down until completely cooled.

For those who have cucumbers, but do not have any seasonings, a recipe that is prepared with minimum quantity additional additives:

"Pepper cucumbers"

To prepare you need:

Place dill (at the bottom) and cucumbers in one-liter jars, pour boiling water, and let stand for 10-15 (ten to fifteen) minutes. Drain the water into a container, add sugar/salt, and boil again until smooth.

Pour the pepper directly into the jar, pour in the vinegar, and then pour in the boiling marinade. Roll it up, turn it over, wrap it up.

If you don't have vinegar at home, but have acetic acid, then rolling cucumbers in liter jars for the winter will do, recipe with acetic acid.

Recipes with acetic acid

Cucumbers “Simply a Miracle”

For a 1-liter jar you need:

Small cucumbers

1 (one) onion

1 (one) carrot

1 (one) garlic clove

5 (five) peas each of black and allspice

parsley sprigs

1 (one) tea. lie vinegar essence

1 (one) table. lie with a heap(!) of salt

2 (two) tables. lie without a slide(!) of granulated sugar

Cloves, cherry and bay leaves (to taste and desire).

We put spices at the bottom of the jar, cucumbers on them (preferably vertically), a clove of garlic on top, chopped onions and carrots, parsley sprigs. Pour boiling water over all this and leave for 10 (ten) minutes, drain the water and repeat pouring boiling water again, let stand for another 10 (ten) minutes.

Place sugar/salt in a container for preparing the marinade, pour in the water from the cucumbers and bring it all to a boil. Now add boiling water to the cucumbers and add them to the jar. vinegar essence, roll up. Wrap upside down and leave until completely cool.

"Pickled cucumbers"

To prepare we need:

To prepare the marinade you need:

Place the gherkins in sterile one-liter jars and pour over the prepared boiled marinade.

Cover with lids, set to sterilize for 5-7 (five to seven) minutes, then add one teaspoon of 70% vinegar to each jar and vegetable oil and roll up.

For 1 one-liter jar there is about 0.5 liters of marinade.

Several unusual recipes

Which are also worth paying attention to.

Cucumbers “Without Vinegar”

You will need:

For small cucumbers, cut off the tails a little on each side, put them in one-liter jars, fill them with boiled cold(!) water and leave for 2 (two) hours.

After the allotted time, drain the infusion and, without heating it, dissolve the salt in it (simply stirring well). Pour the resulting solution over the cucumbers.

Leave, without rolling up(!), for 3 (three) days in a warm room (just with room temperature). After time, pour the water and salt into a container, and put peppercorns, dill and onions into the jar.

Boil the drained marinade, pour it back and roll it up.

Since this preparation is without vinegar, it is suitable even for a children's table.

Another recipe without vinegar.

"Cucumbers in grape leaves"

To prepare we need:

Marinade (calculated for filling 1-liter jars in the amount of 3 pieces):

We wash the cucumbers and grape leaves. Cut off the ends of the cucumbers, place them in a spacious container, pour boiling water over them for 1-2 (one or two) minutes, then rinse cold water.

We put garlic, peeled and spiced, into jars.

We wrap each cucumber in a grape leaf. We try to do this carefully, tucking the edges of the leaves and placing them tightly in the dish so that they do not unfold after hot pouring.

Making the marinade - in hot water add salt/sugar, and when they dissolve, pour the cucumbers into the leaves and leave for 5 (five) minutes, no more, to stand.

Pour the filling into a container and boil again. You need to fill it like this 3 (three) times, and after the fourth fill, roll it up immediately. Leave to cool as usual.

"Cucumbers with red currants"

We will need:

To prepare the marinade you need:

Place all the spices at the bottom of the jars, fill the rest of the space with cucumbers, placing them horizontally, and interspersed with bunches and individual red currants (they easily take up space in empty spaces).

Pour the hot marinade of water and salt into one-liter jars and, covering with lids, set to sterilize for 15 (fifteen) minutes. Let's roll up.

Thanks to currants, cucumbers acquire a piquant taste.

Cucumbers "Savelovskie"

We need:

To prepare the marinade you need:

Prepare juice using a juicer.

For 1 (one) one-liter jar there are 2 (two) glasses of marinade.

Prepare the cucumbers by placing them on top of the herb leaves and garlic.

Boil the marinade by mixing two types of juice with granulated sugar, add it hot to the jars and, after they have stood for 10 (ten) minutes, pour into the pan. Boil again, pour back again. Repeat again, after filling, roll up a third time. Leave to cool as usual, turning it over and wrapping it up.

In this recipe, in addition to cucumbers, it is very good to use small squash, in this marinade they acquire pleasant taste and elasticity. When preparing with squash, the calculation will be as follows:

For a 1-liter jar, 450 grams of cucumbers and 150 grams of squash.

The season for harvesting vegetables, fruits and berries for the winter is in full swing. And we are not far behind, we have already made a lot of jam, frozen berries and mushrooms. Canned salads, cucumbers and tomatoes.

But the harvest is rich, especially a lot of cucumbers this year. Every day you remove a small bucket from the bushes. As soon as they were not salted this year - , . But these are all “quick” options; you can’t stock them up for the winter.

For longer storage they must be preserved. And we've already done it in several very interesting ways - this, and a delicious recipe. But there are others, no less interesting ways, which make simply wonderful blanks.

We now live in our own house, and I store all the preparations in the basement. It is warm because it is in an ordinary room. Previously, we lived in an apartment, and I stored the preparations either in the pantry or just under the bed. So all of today’s recipes are suitable for storing jars in the apartment.

This is the simplest recipe for preparing our green vegetables. This should be in every housewife’s piggy bank. When you know, and most importantly understand, how to cook in a simple way, then anyone, even the most complex recipe will be possible.

Therefore, I propose to start with it.

We will need (for a 3 liter jar):

garlic - 3 - 4 cloves
hot pepper - to taste
black peppercorns - 10 pcs
allspice - 3 pcs
clove buds - 4 - 5 pcs.
horseradish leaf - small, or half
currant leaf - 6 pcs
cherry leaf - 8 pcs
dill - 4 - 5 umbrellas with branches
sugar - 3 tbsp. spoons
salt - 3 tbsp. spoons
vinegar 9% - 2 tbsp. spoons

A 3 liter jar will require approximately 1.5 liters of water, provided that the jar needs to be filled tightly.

Preparation:

1. Wash the fruits and soak them in cold water for 2–3 hours. This will allow them to take in the missing moisture, which will subsequently make them tasty and crispy.

2. Then rinse again under running cold water and cut off the ends. If they are small, then you can cut off the tip only on one side, where the “tail” is.

Try to keep them all about the same size in the jar. This will allow them to marinate evenly.

3. Peel the garlic and cut into slices.

4. Wash the greens and leaves and scald with boiling water. Then drain in a colander.

5. Wash the jar thoroughly with soda and sterilize using one of the known methods.

for a couple
in the oven
in the microwave

Wash the lid for rolling with soda and pour boiling water, then cover with a lid to keep warm. Or boil it in a separate pan.

6. Place a piece of horseradish leaf, approximately 5 - 6 cm long, on the bottom of the jar. Then lay out 1/3 of the dill and currant and cherry leaves, or about the same portion.

The horseradish leaf will prevent the brine from becoming cloudy, and the cherry and blackcurrant leaves will not only add their own flavor, but will also help keep the cucumbers crisp.

We will put greens on the bottom, in the middle and on top. So roughly calculate where to put how much.

7. The cucumbers will accordingly be arranged in two large layers. Therefore, we place them on the greens up to half the jar.

Place a little garlic on each layer. It must also be distributed evenly throughout the entire volume of the jar.

8. Place a second layer of greens and leaves in the middle, as well as a mixture of peppers.

9. Next we lay out the fruits, all the way to the top. Sprinkle layers with garlic. Leave room on top for another layer of greenery and leaves. Be sure to place another piece of horseradish leaf on top.

Try to pack the fruits very tightly. The tighter you pack, the crispier they will be.

10. Pour salt and sugar on top, shake the jar slightly so that it all falls down.

11. Bring water to boil in a saucepan. Pour two liters into it for the first time. Then we will salt the excess.

12. Prepare the vinegar, have it ready so you don’t forget to pour it in when needed.

13. When the water boils, carefully, so as not to get burned, pour it into the jar to the very top. Cover with a metal lid and let stand for 7 minutes. During this time, carefully, but quite intensively, rotate the jar from side to side to release air bubbles.

To avoid scratching the table with the jar when rotating, place it on a rag or towel before pouring water.

Do not open the lid!

14. Place a plastic lid with holes on the neck and drain the water into the pan. Put it on the fire again and bring to a boil.

At the same time, put the kettle on to boil. When refilling the marinade, it will be a little missing. Therefore, we will need additional boiling water.

While the marinade is boiling, cover the jar with a metal lid.

15. As soon as the marinade boils, and the boiling water in the kettle is ready, first pour the marinade into the jar, then the vinegar, and then add the missing water from the kettle.

The liquid should reach the very edge of the neck. So that when you close the jar with a lid, it will even slightly overflow. From this moment on, it is strictly forbidden to open the lid.

16. The jar should again stand on a rag or towel. We will again rotate the jar for about 5 minutes (periodically, of course) and expel air bubbles. They will still come out from the place where the “butt” is cut.

Do not open the lid!!!

17. After 5 - 7 minutes, tighten the lid using a seaming machine.

18. Then turn the jar over and cover it with a blanket, leave it in this position until it cools completely.

19. Then turn it over to its usual position and store it. A dark, cool place such as a pantry or basement is suitable for this. In any case, do not store cans near heating appliances.

Such a preparation can be stored well for a year, or even two, if, of course, it lasts until these times.

The product turns out moderately salty, moderately sweet, crispy and tasty!

Video on how to preserve crispy cucumbers

We, in our family, have been doing this option for a long time delicious preparations from cucumbers. We can say that this is our family recipe.

Its advantage is that the fruits always turn out very tasty and crispy, and all thanks to only one of the ingredients - aspirin. The fact that we add it to the marinade allows us to not add a lot of vinegar to it. Therefore, the vegetables turn out not sour at all.

This method also allows the workpiece to be stored well. When there are rich harvests, you make quite a lot of them, and sometimes you don’t even eat them during the season.

So, such a preparation can be easily stored for two seasons.

Try to cook at least a couple of jars, and I think that then you will always cook like this.

By the way, the recipe was filmed specifically for the “Secrets of Home Economics” blog. So I invite you to the channel, subscribe and press the bell. This way you will be the first to see new publications.

How to cook delicious and crispy cucumbers

This recipe has one more cooking option. The ingredients are the same. But you can use a different bookmark and filling method.

For this we need two pans of water. Pour half the volume of water into one, and pour more into the second so that there is enough for filling.

1. Place half of the greens, leaves and garlic on the bottom of a sterilized jar. Be sure to pour boiling water over the greens. Place pepper and cloves there.

2. Place cucumbers with cut ends in a colander and when the water in a partial pan boils, lower it along with the contents into boiling water. Stay there for 2 minutes.

Then quickly transfer everything into a jar.

3. Place the second part of the herbs and garlic on top. Add salt and sugar.

4. Pour boiling water halfway, add vinegar and add the second half of boiling water.

5. Close the lid and roll up with a machine.

6. Turn the jar over and leave it under a blanket until it cools completely.

I am simply sharing with you all the methods and options known to me so that you know them. But I myself use the first method of filling, since I consider it more reliable in terms of heat treatment.

By the way, in both the first and second options, we use two fillings only if the fruits are small.

If they are large, then it is better to fill them three times. That is, they should be tightened during the third fill.

Preparation for the winter without sterilization with aspirin

This is very good recipe, and in my opinion it produces the most delicious cucumbers. Although it’s probably not entirely true to call this or that recipe the most delicious. After all, everyone has different tastes, and if for one the most delicious vegetables obtained according to one recipe, then for another - according to another.

Some people prefer sweet preparations, while others, on the contrary, prefer salty ones. Some people prefer barrel taste, while some prefer a sour marinade.

Therefore, before I begin describing the recipe, I immediately want to make a reservation that this is the simplest and most delicious recipe of all that I prepare, in my opinion. I've been cooking with it for a long time. I got it from my mother, and she still preserves them this way to this day. That is, it can be considered our family heritage.

And how many pieces of paper I have already written with his description and distributed to my friends. And I know that many of them now cook only according to it. This means that they also recognized it as the most delicious. Which is incredibly nice.

I already have a similar description of it on my blog. I preserved according to this scheme, where I marinated tomatoes, carrots, cabbage and zucchini along with cucumbers. Therefore, I decided not to repeat myself and write how to preserve just cucumbers.

This recipe has one feature - I use very little vinegar essence as a preservative and aspirin. And I don't use sterilization. Interesting?!

The advantage of this marinade is that the fruits do not turn out sour. I tried a lot of pickles while visiting. And many of them have the same drawback - they are too sour! And behind this acid, no other taste is felt. In this case, it turns out that the preparation was saved for the winter, but there is a big loss in taste.

The method proposed below corrects this drawback completely. And in winter, with every open jar we get invariably tasty cucumbers in a light, transparent brine. And you can crunch them just like that, add them to any salad, or cook first and second courses with them.

We will need for a 3 liter jar:

cucumbers - 20 - 25 pieces (depending on size)
small tomatoes - 3 - 4 pieces
garlic - 3 - 4 cloves
dill - 6 - 7 umbrellas (or less, but with branches)
horseradish leaf - 0.5 pcs
black currant leaf - 4 pcs.
cherry leaf - 7 - 8 pcs
tarragon - 1 sprig
black peppercorns - 10 pcs
allspice peas - 3 - 4 pcs
red Bell pepper spicy - to taste
cloves - 5 buds
salt - 3 tbsp. spoons
sugar - 2 tbsp. spoons
vinegar essence 70% - a little more than half a teaspoon
aspirin - 2.5 tablets

On three liter jar Usually it takes 1.5 liters of water, plus or minus a little. This is provided that the jar is filled very tightly. Which is basically what we need to achieve.

Preparation:

1. Wash the fruits, place them in a basin or bucket and fill with cold water. If the fruits have been collected recently, then leave them in water for 2 - 3 hours. If enough time has passed after collecting them, then keep them in water for 4 - 5 hours. This will allow them to remain crispy throughout the long winter storage period.

Always soak vegetables with a reserve, according to the principle “it’s better to have some left over than not enough.” We can never calculate exactly how many fruits we can put in a jar; it depends on their size.

2. After the time is up, drain the water and rinse the fruits thoroughly again under running water. Then cut off the ends. Try the end from the tail, it should not be bitter.

3. Place the fruits on a towel to drain excess water.

4. Rinse all leaves, tarragon and dill. Pour boiling water over them, hold in it for a minute, and remove. Also put everything on a towel.

5. Peel the garlic, dividing it into cloves. If they are not very large, then leave them whole. If they are large, then cut into pieces.

Garlic turns out very tasty when marinated, so I try to leave the cloves whole. And sometimes I even break the recipe and add a few more cloves than the recipe calls for. This does not interfere with the overall taste at all.

But don't overdo it, too much garlic makes finished product soft.

6. Wash the tomatoes. Use a toothpick to make two or three punctures in the place where the branch is attached.

You don’t have to add tomatoes, but we will need them to add flavor and better preservation. Tomatoes contain natural acid, and in part they can also be considered a kind of preservative.

7. Also prepare all the peppers, salt, sugar and 70% vinegar essence. I always use essence in conservation; for me it is much easier to use, and I never make mistakes with it.

Because you often come across recipes where it simply says “vinegar” - “so much”, and you only have to guess what percentage of this vinegar is. Because of this, mistakes often occur, and if the vinegar is not added, the jar may explode, and if it is overfilled, the cucumbers will turn out to be too sour.

Prepare everything at once so you don’t forget anything in a hurry. When my daughter was not yet as old as she is now, she might, for example, forget to put salt in a jar. And in winter, having opened such a jar, we received them completely unsalted.)))

8. Wash the jar and metal lid (not self-screwing) with soda and sterilize using one of the known methods. It is better to do this in advance so as not to put the ingredients in a hot container.

9. Now that we have everything ready, let's start making a bookmark.

Place half of the horseradish leaf as the first layer. Some other leaves and dill. In total, we will lay out the greens in three layers - at the bottom, at the top and in the middle, so divide the contents into 3 parts.

10. Immediately lay down all the peppers in their variety. Add red hot peppers (it can be green, but always hot) to taste. Consider the degree of its spiciness and your taste preferences. I usually cut a piece of 1.5 - 2 cm from the pod.

And remember that it is the most pungent in the seeds, so it is better to clean them out if you decide to add this part of the pod.

11. Start laying out the fruits. Put larger ones down, smaller ones up. Sprinkle with garlic cloves in random order.

Lay them out as tightly as possible, literally squeezing them wherever you can.

12. Place a second layer of greens and two tomatoes in the middle.

13. Then again cucumbers and garlic. Then two more tomatoes and a layer of greens.

Leave some room for salt and sugar. We also immediately pour them into the jar in the required quantity.

14. Put the water on to warm up; we will need 1.5 liters of boiling water. You can boil it required quantity in a teapot.

15. Place the jar on a rag or napkin. Pour boiling water into it to the very top and cover with a sterilized metal lid.

Air bubbles will begin to appear coming out of the cut areas. They need help getting out of the bank. To do this, we place our hands on the sides of the jar and begin to turn it from side to side, as if shaking it slightly. In this way, keep the jar for 5 - 7 minutes, shaking it periodically.

16. Then remove the metal cover and put on the plastic one with holes. Prepare a pan and pour the brine into it. Place the pan on the fire and bring the contents to a boil. Let it simmer for 1 - 2 minutes.

In the meantime, put the kettle on to boil; we will need additional boiling water.

17. While the water is boiling, crush the aspirin tablets. Let me remind you that for a 3-liter jar we need 2.5 tablets.

18. Pour it into the jar, right on top. And as soon as the brine boils for a couple of minutes, immediately pour it back into the jar.

As we can see, there is no longer enough liquid. To do this, we should already have a kettle with boiling water ready. But first you need to prepare the vinegar essence. And holding a spoon with essence in one hand and a teapot in the other, pour in both at the same time. All the essence, and as much boiling water as needed so that it is poured right up to the neck.

19. Immediately cover the jar with a metal lid.

From this moment on, do not open the lid under any pretext!

20. Let the jar stand in this position for 5 minutes, while rotating the jar again, expelling air bubbles.

21. Then tighten the lid with a seaming machine.

If they put it in a jar large cucumbers, then there should be three fills. And only with the third one can you tighten the lid.

22. Turn the jar over and cover it with a blanket. Leave in this position until completely cooled.

23. Then turn it over again and place it as usual. Store in a cool, dark place.

Such a preparation can be stored perfectly, for at least a year or two. On taste long-term storage is not reflected at all.

They turn out moderately salty and sweet, slightly sour, crispy and have a pleasant taste. The brine has the same pleasant taste; it turns out light and transparent. And you can drink it if you wish, it also turns out very tasty.

Here's the recipe! Although it turned out to be big, it’s actually very simple. And most importantly - what is the result!

By the way, I didn’t mention one more advantage of this recipe. Every year I preserve my cucumbers using it, for probably 35 years now. In all these years, not a single jar has “taken off.” Over the years I have lived both in the south and in the north; both in the apartment and in the house - and in any conditions, the jars are stored perfectly!

“Assorted” tomatoes and cucumbers

You can also cook early vegetables using the recipe given above. This is very convenient, especially when canning in three-liter jars. In this case, you get two delicious snacks at once.

As I said, the recipe is exactly the same. The only thing we need is less cucumbers and more tomatoes.

Tomatoes in in this case use not very large ones. Plum-shaped varieties are excellent, for example “ Lady fingers" They are quite fleshy, with a fairly thick skin, which allows you to preserve the tomato in its entirety. To prevent the tomato from bursting, you need to prick it with a toothpick in two or three places near the “butt.”

Or you can use cherry tomatoes, they are small and elastic, and... Both using tomatoes alone and other vegetables.

When laying out, first add herbs and spices, then cucumbers. Then again greens, and already tomatoes. Also place greens on top.

There are also two fills, as already described. As preservatives we use salt, sugar, vinegar essence and aspirin (2.5 tablets per 3-liter jar).

So this recipe is universal. We prepared assorted dishes using it, today I brought to your attention a recipe for cucumbers, and now this is an option.

But in fact, there are quite a lot of recipes for preparing cucumbers and tomatoes. And I would like to invite you to watch one of these recipes in video format.

Tomatoes themselves are an excellent preservative, as they contain quite a lot of acid. And they are even proposed to be closed with screw caps.

So choose a recipe to your taste and cook as you like best, and according to the recipe that you like best.

Canned cucumbers with citric acid

According to previous recipes, we made preparations without sterilizing the jars. And using this recipe as an example, I would like to tell you how to preserve with sterilization.

Typically, fruits that do not have vinegar added require sterilization. And although in this recipe we will add citric acid to the marinade, we cannot do without additional protection for successful storage.

We will need (for a 3-liter jar):

cucumbers - 2 kg
garlic - 3 - 4 cloves
dill with seeds - 2 tbsp. spoons
horseradish - 0.5 sheets (or 1 teaspoon grated)
black peppercorns - 4 - 5 pcs
allspice - 3 - 4 pcs

For brine per 1 liter of water:

salt - 1/4 cup or 3 tablespoons
sugar - 1 tbsp. spoon
citric acid - 1 tbsp. spoon

Preparation:

1. Wash jars and lids with soda and sterilize.

2. Pre-soak the fruits in cold water for 2 - 3 hours. Then wash thoroughly and cut off the ends.

Do not use very large specimens; small or medium-sized vegetables are suitable for this recipe.

3. Place all the seasonings and herbs in a jar. Then add cucumbers. For best salting It is better to place them in a vertical position. But you can lay it out this way, especially if the fruits are small in size.

4. A three-liter jar will require approximately 1.5 liters of water. Therefore, all the ingredients for the brine will need to be taken in the right quantities.

5. Put the water in the pan on gas. Add salt, sugar and citric acid and bring to a boil.

6. Pour boiling brine into the jars right up to the neck. Cover with a metal lid.

7. Place a rag napkin in a large saucepan and pour a little water. Heat it slightly on gas and place the jar with all the contents. Add more hot water if necessary.

Ideally, the water should reach the shoulders of the jar, or a little less.

8. Bring to a boil and note the time. For sterilization we need 20 minutes from the moment of boiling. This is for a three-liter jar.

9. Via allotted time Remove the jar with tongs, making sure that the lid does not open. If air gets into the jar, it probably won’t be able to be stored for long, and in the worst case, it will even “explode.”

So take your time and take it out carefully.

If such a nuisance does happen, and the lid still moves slightly, then you need to add boiling water right up to the neck, cover again with the lid and again set to sterilize for about 15 minutes. But in this case, the cucumbers will no longer turn out crispy, they will simply be overcooked.

10. Screw on the lid using a special machine. Turn the jar over, place it on the lid and cover with a blanket. Leave in this position until completely cooled.

11. Then turn it over to its normal position and store it in a cool, dark place.

Canned sweet cucumbers in liter jars

It is very convenient to preserve cucumbers in liter jars, especially when the family is not very large. If you open a jar like this in winter, you’ll be ready to eat it right away. And it definitely won’t stagnate in the refrigerator.

You can preserve in liter jars according to any of the recipes proposed today. But for variety, I offer this version of the sweet preparation.

We will need:

cucumbers - depending on size
garlic - 2 cloves
dill - 2 umbrellas
horseradish leaf - 1/3 part
cherry leaf - 2 - 3 pcs
currant leaf - 2 pcs
cloves - 1 bud
black peppercorns - 5 pcs.
allspice - 1 pc.
vinegar essence 70% - 0.5 teaspoon

For the brine:

A liter jar very tightly filled with fruits will require about half a liter of water. This amount is given required amount salt and sugar.

salt - 1 tbsp. spoon
sugar - 2.5 tbsp. spoons

Preparation:

1. Pour cold water over the cucumbers and let stand for 2 - 3 hours. Then wash them in clean water and cut off the ends. Place on a towel to drain.

2. Wash the greens, you can scald them with boiling water and also place them on a towel. Peel the garlic. And immediately prepare all the spices, salt and sugar.

3. Place half the required portion of horseradish leaf in a sterilized jar. If approximately, then this is a strip 4 - 5 cm from a normal sheet. Then lay out an umbrella of dill, a leaf of cherry and currant.

Immediately add all the spices and herbs and garlic.

4. Place cucumbers. Try to take them small and place them very tightly together. In the first row you can place them next to each other vertically. And only then put the smallest of them on top, that is, horizontally.

5. Leave room for dill, another cherry leaf, currants and horseradish.

6. Boil boiling water in a kettle and pour the contents up to the neck. Cover with a sterilized lid. Leave for 10 - 15 minutes. The criterion of readiness can be the fact that you can calmly pick up the jar.

7. Meanwhile, boil the water for the brine, add the required amount of salt and sugar to it, and when it boils, pour in the vinegar essence, then let it boil again.

8. Pour from the jar warm water and pour boiling brine right up to the neck. If there is not enough brine, add boiling water from the kettle. It’s best to make extra brine.

9. Immediately cover with a lid. Let stand closed for two to three minutes to release any air bubbles, if any remain. But under no circumstances open the lid.

10. Then tighten it with a special seaming machine.

11. Turn the jar over and place it neck down under a blanket or rug. Leave in this position until completely cooled. Then turn it over again and place it in a cool, dark place for storage.

This preparation is stored well, and you can store it in your apartment’s pantry.

If you want to prepare several liter jars, then simply multiply the amount of all ingredients proportionally by the number of jars.

According to the same recipe, you can prepare it in either three-liter or two-liter jars. 750 gram jars with screw caps are also suitable.

Preparation with mustard for storage in the apartment

In fact, of course, all today’s recipes are intended for storage in an apartment, and this has already been a proven fact many times. But here is another one of these recipes that may come in handy in your piggy bank.

It is not quite ordinary, and its unusualness is that it is prepared in a marinade using mustard. Try this canning option too. He is also good and has a lot of fans.

Slightly spicy, sweet and sour cucumbers are obtained as a result of this preparation.

Also here, you can see how to sterilize and seal jars. For young housewives who are just gaining experience, this will be very useful.

And if you like them so spicy spicy cucumbers, then there is a whole article on this topic. It gives a lot interesting recipes using mustard, both in finished form, in seeds and simply in powder. You can take a closer look at the recipes.

Or maybe someone will be interested in sour vegetables. And for such lovers there is also a certain way

In today's recipes, I tried to offer you only time-tested recipes. What they all have in common is that they invariably produce very tasty and crispy preparations. Therefore, feel free to choose any of the recipes and make preparations for the winter.

How to preserve cucumbers so that they are tasty and crispy

These tips will be useful to you with any of the chosen methods, so be sure to take them into account.

Before canning, be sure to soak the fruits in cold water for several hours

cut off the ends on both sides and taste the fruits so that they are not bitter
fill the jars with fruits very tightly, so that you can’t put any more of them in
so that all the fruits are salted evenly, take them of the same size for each of the jars
Be sure to use a horseradish leaf, it will prevent the brine from clouding
use cherry and blackcurrant leaves, they give the necessary crispness to the fruit
a sprig of tarragon gives flavor barrel cucumbers and keeps them dense and firm
don't put too much garlic, it softens the fruit
Use coarse, non-iodized salt for salting.
For better storage of the blanks in the apartment at room temperature before seaming, pour boiling water over them two or three times directly in the jar, each time draining the cooled water. Let it stand for 5 – 7 minutes, then drain. Only the third time fill it with brine, and after pouring the vinegar, roll it up.
Be sure to sterilize empty jars and lids
Do not use canned food that has a swollen lid. This is life-threatening!

These are the basic rules that will allow you to eat delicious cucumbers all winter.

If after reading, or during canning you have any questions, then ask them in the comments. If I am in touch, I will try to answer you as quickly as possible. But it’s better, of course, to ask questions in advance, since I’m not always at the computer. Sometimes they ask a question right from the cooking area, and I can see it only two or three hours later. And I can imagine how worried a person is when they don’t respond on time.

Please treat this with understanding!

But I hope that I wrote everything clearly and in detail, in any case, I tried to make it so!

Cook, and let you always get the most delicious preparations.

Bon appetit!

Cucumbers themselves are not particularly piquant. taste qualities, especially when it comes to overripe fruits. To give them a richer taste, people have come up with many recipes for pickling 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 - 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 preserved recipe.

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 per jar
Ground pepper: to taste
Vinegar: 2 tbsp. l. per serving

Cooking instructions

Recipe for crispy cucumbers in jars for the winter

The proposed recipe allows you to give cucumbers a special, moderately spicy taste, while the cucumbers will not lose their crunchy characteristics.

To cover crispy cucumbers for the winter, you required:

cucumbers - 5 kg;
one bitter pepper;
horseradish root;
head of garlic;
10 cloves;
allspice and black pepper - one dessert spoon each;
6 bay leaves;
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 tbsp. l. Sahara.

Preservation process:

Sterilize 3 one and a half liter glass jars.
Place all the spices in equal parts into each jar. The seeds of the hot pepper should be removed, and the horseradish should be chopped.
Wash the cucumbers and cut off the ends. Transfer them to a large container and fill with cold water. Let them sit for 2 to 4 hours.
After this time, remove the cucumbers from the container and, sorting by size, put them in jars.
In a separate container, prepare boiling water, then pour it over the cucumbers, and cover the top with lids.
It takes 10 minutes to warm up. Pour the water back into the pan, add sugar and salt.
While the brine is being prepared, you need to prepare a second portion of water for sterilization in a separate pan. It is also poured into jars with cucumbers, allowed to warm up for 10 minutes and drained.
When the brine boils, they need to pour the jars, but first you need to pour vinegar into them.
The jars should be rolled up and placed in a dark place.

We invite you to watch a video recipe for delicious crispy cucumbers for the winter.

How to seal cucumbers in liter jars for the winter

This method is suitable for a small family that does not like large jars in the refrigerator.

For such preservation you need to stock up:

small cucumbers;
2 l. water;
two tbsp. l. Sahara;
four tbsp. l. salt.

The remaining components are calculated for a liter jar:

1 head of garlic;
three cherry and currant leaves;
1/4 horseradish leaf;
half an oak leaf;
dill umbrella;
6 peas 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

The cucumbers are washed and placed in a deep container to be filled 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 the spices.
Preparing water for sterilization.
First put spices in each jar, and then cucumbers, pour boiling water, cover with lids and allow to warm up for 15 minutes.
After 15 minutes, carefully drain the hot water, place it on the stove and, after boiling, add salt and sugar.
Pour vinegar into each jar and fill with brine.

All that remains is to roll it up, turn it over to check the quality of the roll-up, and wrap it in a blanket for further sterilization.

Pickled cucumbers in jars for the winter - step-by-step recipe

The recipe below will surprise your family with its unique taste and pleasant crunch. To pickle cucumbers for the winter according to this recipe, you need to prepare the following products:

small cucumbers;
2 bay leaves;
2 cloves of garlic;
4 black and allspice peas;
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%.

Prepare You can make these cucumbers for the winter in a few steps:

Mix all spices into a homogeneous mixture.
Chop 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 the jars, wash and sterilize.
Pour water into a saucepan and put it on fire. As soon as it boils, you can pour it into jars of cucumbers.
You need to place spices and cucumbers at the bottom of the jars.
Pour sugar and salt there and pour in vinegar.
After boiling, the water should be allowed to stand and cool for a while and only then fill the jars.
IN large saucepan Place the filled jars for sterilization, cover them and let them simmer for 15 minutes. Don't forget to place a towel at the bottom of the container.
After 15 minutes, the jars are rolled up.

Pickled cucumbers are ready for the winter!

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 these products:

2 kilograms of cucumbers;
2.5 liters of water;
110 grams of salt;
2 horseradish leaves;
15 cherry and currant leaves each;
5 walnut leaves;
2 dill umbrellas;
2 pods of hot pepper;
1 horseradish root.

Process canning looks like this:

The cucumbers are washed and placed in a deep basin for further filling with water. If they have just been collected, then the soaking procedure can be skipped.
After 2-3 hours, drain the water and wash the cucumbers.
Grind horseradish and bitter peppercorns.
Layer layers of greens, chopped horseradish and pepper, cucumbers, then more greens with horseradish and pepper and cucumbers in a large saucepan. The last layer should be leaves.
Pour cold water into a separate container, add sugar and salt, and stir until completely dissolved.
The prepared filling is used to cover layers of cucumbers with herbs, cover with a lid and place under pressure 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 marinade to the very top and let stand for 10 minutes.
After 10 minutes, you need to drain it back and put it on the fire to boil.
As soon as it boils, pour it into the jars and seal them.

How to seal cucumbers in jars with vinegar

In the proposed option for preserving cucumbers for the winter, it is assumed that vinegar is used, and all components are taken at the rate of a 3-liter jar.

To preserve using this method you need to prepare:

small cucumbers;
2-3 tbsp. vinegar 9%;
red hot pepper - 2 cm piece;
2-3 cloves of garlic;
2 tbsp. dill seeds;
1 tbsp. a spoonful of chopped horseradish root;
5 currant leaves;
9 peas of allspice.

For filling you will need:

sugar and salt 2 tbsp. l. for every liter of liquid.

Instructions for preparing cucumbers for the winter in jars with vinegar:

The cucumbers are washed well and placed in a large basin for further filling with water for one day.
The jars 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. Having calculated 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 sit until air bubbles come out.
Drain the water into a saucepan, add salt and sugar and mix thoroughly. Bring the filling to a boil.
Place the jars in a large saucepan.
Pour vinegar into each and fill each jar with the prepared brine.
Cover with lids and leave to sterilize for 5-7 minutes.
We roll up the jars of cucumbers.

A simple recipe for cucumbers in jars for the winter

This simple recipe for cucumbers for the winter is used by many housewives, so it can rightfully be called a classic.

The proportions of 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 leaves 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, the tails are cut off and filled with cold water for 4 hours.
The jars are washed and sterilized.
The lids are boiled in water.
The greens are sorted and chopped.
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 added to pre-boiled water.
They pour it into jars of cucumbers and roll them up.

After a month, the cucumbers can be served.

Cucumbers and tomatoes in jars for the winter - a delicious recipe

For lovers of assorted dishes, this method is perfect. All components are indicated per liter jar.

To preserve cucumbers and tomatoes for the winter using this method, you will need:

300 grams of cucumbers;
400 grams of tomato;
1 bitter pepper;
paprika - to taste;
several sprigs of fresh dill;
3 cloves of garlic;
1 horseradish leaf;
2 bay leaves;
3 allspice peas;
1 tbsp. a spoonful of salt;
1/2 tbsp. spoons of sugar;
1 tbsp. a spoonful of vinegar 9%.

Canning tomatoes with cucumbers are performed in several steps:

Cucumbers and tomatoes are washed well. Pierce each tomato in the stem area for good salting.
Prepare containers, wash and sterilize them.
Boil the lids in a separate saucepan.
Place in each jar in layers: spices, cucumbers without stems, tomatoes.
Laying must be done very tightly to avoid gaps. You can seal it with rings of chopped cucumbers.
Pour water into the pan and put it on fire.
Add sugar and salt to the jars and pour boiling water.
Place a towel in a large saucepan and set the jars to sterilize for 10 minutes.
We take out the jars and roll them up.

Cucumbers and tomatoes for the winter - video recipe.

Cucumbers for the winter in jars with mustard

Cucumbers for the winter, preserved with mustard, are well stored both at home and in the basement. They taste aromatic and piquant.

To preserve cucumbers using this method, you need to prepare:

small cucumbers;
100 ml vinegar 9%;
5 tbsp. spoons of sugar;
2 tbsp. spoons of salt.
2 cloves of garlic;
one dill umbrella;
1/4 carrot;
0.5 teaspoon mustard.

The whole process performed in several steps:

Cucumbers are washed.
Jars are prepared, washed and sterilized.
Mustard is placed on top.
Salt, sugar and vinegar are added to the water and the jars are filled with this marinade.
Jars are placed in a large saucepan for further sterilization for 5-7 minutes after boiling.
Take out the jars and you can roll them up. Spicy cucumbers Ready for the winter with mustard!

A cold way to seal cucumbers for the winter in jars

Today you can find many ways to prepare cucumbers for the winter, but we offer the simplest version of this delicacy - the cold method.

All ingredients are taken based on a 3-liter jar.

small smooth cucumbers;
1.5 liters of water;
3 tbsp. salt;
5 black peppercorns;
one head of garlic;
two bay leaves;
2 leaves of currant, horseradish and tarragon.

Execution of work according to this plan:

The cucumbers are washed.
The jars are sterilized.
Spices and cucumbers are placed in each jar.
Pour water into the jar and immediately drain it, this way you will know the right amount of water to fill.
Add salt to it and fill the jars with it again.
Shut them down nylon covers and install them in the cellar.

After 2 months you can start tasting.

Pickled aromatic cucumbers, which are perfect for snacking and cooking variety of salads, 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 fill" 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 the jar, previously sterilized, 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 crispy 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. Cooking 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, the cucumbers will absorb the required amount and 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 pickles 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 the preparations for long term. 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 liters). 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? Very simple, for a jar (1.5 l) you will need 1/3 of the pod hot pepper, which we clean, 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 complement 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 is obtained. 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 microwave oven, to do this, pour water (2.5 cm) into the bottom of the jar, place it in an 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:

Dense fresh fruits rinse thoroughly. 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 aromatic marinade and roll up the lids.
Wrap with a 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.

I present to your attention my favorite preparation for the winter. I love eating them not only with a side dish, but also just before lunch or dinner. They perfectly prepare the body for eating and awaken the appetite.

And how many benefits are there in such a snack! Crispy pickled cucumbers perfectly retain the entire range of nutrients and beneficial nutrients. Alimentary fiber This vegetable can have a beneficial effect on the gastrointestinal tract. A cucumber pickle, as you know, perfectly relieves hangovers and destroys pathogenic bacteria in the human body.

So, I am pleased to share with you the most delicious recipes crispy cucumbers that will certainly delight you this winter. Try twisting your own blanks using them and then write in the comments which one you liked best.

My beloved grandmother taught me this preparation. Since childhood I remember these crispy cucumbers with incomparable taste and delicious aroma. Mmm... you'll lick your fingers, be sure to try it!

cucumbers
Vinegar 9%
Horseradish leaves
Dill umbrellas
Bay leaf
Black peppercorns
Garlic
Sugar

Cooking method:

Rinse the cucumbers and soak them in cool water for an hour and a half. After soaking, cut off their edges (tails).

After preliminary sterilization, put two or three dill umbrellas, the same number of bay leaves, and a few cloves of garlic into each jar. Also, to give the preparation a refined aroma, I recommend that you add parsley, cherry or currant leaves. Place the cucumbers tightly in the jar.

Meanwhile, prepare the marinade. Pour a liter of water into a saucepan and add three tablespoons of sugar, two tablespoons of salt and 100 ml of 9% vinegar. The marinade should be brought to a boil and kept on fire for three to five minutes.

Place a cloth in the pan and place our preparations there. Pour the boiling marinade into jars and cover them with sterilized lids. Add boiling water to the pan and place it on the stove. As soon as you see the water boiling, wait a couple of minutes and remove the first batch of crispy pickled cucumbers from the heat.

Wrap the preparations in a blanket and leave them in the kitchen until they cool completely.

Crispy pickled cucumbers in 1.5 liter jars: winter recipe

This is the twist my aunt always uses. She believes that the more spices in the jar, the cucumbers taste better. And she’s not a fan of soaking cucumbers for two to three hours before marinating them. Therefore, if you are also short on time, prepare according to your aunt’s recipe.

We will need:

cucumbers
1.5 liter jars
Dill
Parsley
Horseradish leaf
knotweed
Cherry and black currant leaves
Horseradish root
Bay leaf
Garlic
Black peppercorns
Sugar
Acetic acid 70%

Cooking method:

Wash parsley, dill, knotweed, currant, cherry and horseradish leaves thoroughly, cut into a cup and mix. Then spread this mixture of herbs over the bottom of the preparation jars. Wash the cucumbers, remove the stems and place tightly in jars. Add on top bay leaves and cloves of garlic.

Wash, peel and chop the horseradish root.

Place a tablespoon of horseradish root in each jar (it will make our pickled cucumbers crispy) and a few pieces of black peppercorns.

Fill the jars with the preparations with boiling water and cover them with lids.

After twenty minutes, use a special lid to drain the water from each jar into the sink.

Prepare the marinade. To do this, add one full tablespoon of salt and two half tablespoons of sugar to a liter of boiling water. When the marinade boils, pour it into jars and add a teaspoon of 70% acetic acid to each.

Screw the lids on the jars and shake each of them a little so that the acetic acid is distributed evenly throughout the entire workpiece. Wrap the blanks in a blanket and leave to cool for a day.

Crispy and sweet pickled cucumbers - recipe for 1 liter (very simple and tasty!)

The taste of these cucumbers is so amazing that you want to eat the whole jar! And most importantly, they are prepared very quickly and simply. My mother made this delicious dish for us when we were kids, and we always asked for more.

So take:

cucumbers
Three 1 liter jars
Salt – 2 tbsp. l.
Sugar – 200 g
Vinegar 9% – 200 ml
Garlic – 6 cloves

Cooking method:

To prepare the brine, add two tablespoons of salt, 200 ml of 9% vinegar and 200 g of sugar to a liter of water. Bring the marinade to a boil, then turn it off and cool. Please note: we have enough ready-made brine for three 1-liter jars!

After pre-sterilization, place two small cloves of garlic on the bottom of each jar. And... we won’t need any more seasonings - in this main secret the simplicity of sweet and crunchy pickles! Place clean and dry vegetables in jars and fill them with cooled brine.

Place a cloth in the pan and place jars of cucumbers there. Cover them with sterilized lids and pour water up to the shoulders of the pieces.

When the water in the pan boils, wait until the cucumbers change color to marsh. After this, screw the jars and leave them in the kitchen to cool. By the way, these pickled cucumbers are perfectly stored even at room temperature!

The best recipe for pickled cucumbers with red currants (without vinegar)

Blog reader Julia shared this recipe with me. According to her, pickled cucumbers with red currants are simply delicious in taste and mega-healthy. Well, let's try...

Prepare the following ingredients:

Medium sized cucumbers
Red currants (at the rate of 2 cups of berries per three-liter jar)
Garlic cloves
Black pepper (peas)
Black currant leaves
Dill umbrellas or fennel seeds
Salt (at the rate of 50 g per liter of water)
Sugar (at the rate of 100 g per liter of water)

Cooking method:

First, prepare the red currants and cucumbers. Rinse vegetables and berries thoroughly, cut off the ends of the cucumbers. Place spices on the bottom of pre-sterilized jars: black pepper, garlic cloves, dill, black currant leaves.

Then place the cucumbers tightly, not forgetting to add red currants to them, so that the entire space is eventually filled.

To prepare the marinade, add salt and sugar to boiling water. After a couple of minutes, remove the brine from the stove and fill the jars with cucumbers to the very top.

Cover the pieces with lids and sterilize in a saucepan with boiling water for about five minutes.

Remove the jars from the heat and roll them up. Then, in an inverted position, cool them in the kitchen, after wrapping them in a cotton blanket.

Step-by-step recipe for pickled cucumbers in a bag (simple and quick)

The preparation according to this recipe turns out to be simply amazing in taste. The main thing is not to overdo it with salt, using the indicated proportions.

You will need:

1 kg cucumbers
Small head of garlic
Bunch of dill
1 tbsp. spoon of salt
1 teaspoon sugar

Cooking method:

To make the preparation crispy, soak the cucumbers in cold water for a couple of hours.

Finely chop the garlic and dill.

Take pre-soaked cucumbers, cut off their tails and carefully place the vegetables in a plastic bag.

Add spices to them: salt, sugar, garlic and dill.

Tie the bag with cucumbers and seasoning tightly, removing air from it, shake so that the spices are evenly distributed throughout the preparation. To be safe, place the cucumbers in another bag.

Place the dough in the refrigerator for at least five hours. To ensure that the vegetables are thoroughly salted, shake the bag after a couple of hours and put it back in the refrigerator. Bon appetit!

Pickled cucumbers with basil for the winter

And these cucumbers are not only crispy, but also delicious in taste. After all, basil gives them a special charm.

Take one 1.5 liter jar:

Cucumbers – 850 g
Green basil – 1 sprig
Purple basil – 1 sprig
Dill – 1 umbrella
Garlic – 2 cloves
Acetic acid 70% - half a tablespoon
For 1 liter of brine: salt - 1 tbsp. spoon, sugar - 3 tbsp. spoons

Cooking method:

Place in pre-sterilized jars green basil, dill and garlic. Next, place the cucumbers tightly in them.

Place purple basil on top of the jars.

Pour boiling water over the cucumbers in the jars, cover them with sterilized lids and leave them like that. After 15 minutes, drain the water from them using a special lid (I already wrote about it in this article) into a measuring glass to add the required amount of salt and sugar to the brine base. Pour the marinade into a saucepan and put on fire, adding acetic acid.

The second time, pour boiling water over the cucumbers for 5 minutes. This water will no longer be needed, so we pour it into the sink. After this, add boiling brine to the jars and seal them.

There is no need to cover the finished cucumbers when cooling.

Pickled cucumbers like Bulgarian ones (the most delicious recipe!)

This preparation is perfect for lovers of spicy foods. Cucumbers prepared according to this recipe are spicy and similar to those sold in stores.

Prepare the necessary ingredients:

Small sized cucumbers
Onions (cut into rings)
Black peppercorns
Allspice
2-3 cloves
Hot capsicum (literally the tip)
Sugar
Vinegar

Cooking method:

Soak the cucumbers for a couple of hours in cold water and cut off their ends. Take an 800 g jar and place in it: 4-5 black peppercorns, two each of allspice and cloves, capsicum, rings onions. Then place the cucumbers tightly in the jar.

Sprinkle salt and sugar on top of the mixture, and also add half a teaspoon of vinegar. Fill the jar with cucumbers to the top with cold water and cover it with a lid.

Place a cloth in the pan and place our preparation there, which should be boiled for about five minutes and removed from the heat.

At the end, screw the jar and enjoy delicious crispy Bulgarian cucumbers in winter. Bon appetit!

Which of these recipes did you like best? What worked or didn’t work for you? Be sure to write in the comments to share useful experiences! And don’t forget to watch the video below the article to learn how to cook even more deliciously. See you again!