Cucumbers have been known to mankind for 6 thousand years.
The homeland of cucumbers is the tropical and subtropical regions of India, from which they migrated to the gardens of neighboring countries.

Cucumbers were grown up in ancient Egypt, Persia, in the countries of the Mediterranean, Ancient China. They conquered Asia and Europe, moved to North and South America and now grow in more than 100 countries around the world. Cucumbers came to Europe in the 8th century AD. from Greece. First they appeared in France, later - in Spain and Germany.

Simultaneously with the penetration into Western Europe, cucumbers were also brought to the territory of the Kyiv and Novgorod principalities. The appearance of cucumbers in Russian lands is quite natural - trade ties with Byzantium were very strong, and Russian merchants and soldiers were frequent guests in Constantinople.

The word "cucumber" comes from the Greek augoros (unripe), which indirectly proves the appearance of the cucumber in Russia from Greece, and the name "unripe" indicates the preferred way to consume this plant.

The first written mention of the cultivation and cooking(salting) of cucumbers in Rus' dates back to the 16th century. In 1507, the army of Vasily III, exhausted by the war, lingered in the Novgorod forests, where the soldiers began to live and grow cucumbers. The warriors who melted swords into plowshares prepared cucumbers, taking into account the rich local experience. Novgorod has always been famous for its connections with distant countries. Merchants sailed along the Dnieper to Constantinople, along the Volga to the Caspian Sea, traded with eastern merchants, who knew cucumbers and the best ways to use them much earlier. Cucumber seeds and original recipes came from Asia primarily to the Novgorod lands. Rare European travelers mentioned in their travel notes about the abundant cultivation of cucumbers in the north of Russia, noted their greater productivity in comparison with European countries.

By the 18th century, the cultivation of cucumbers in Russia had acquired a serious scale, there were greenhouses in almost every yard, the sown areas increased, advanced agricultural technologies for those times were used on cucumber beds: opaque covering materials, manure heating of the soil. In the 19th century, cucumbers were even grown in glazed greenhouses with heating. In the 20th century, large industrial complexes were built for the mass cultivation of cucumbers in greenhouses (greenhouses and greenhouses), and now it is the most popular vegetable crop in Russia.

FOR GOOD HEALTH

Inconspicuous-looking cucumbers have a rather interesting set useful properties . Although cucumbers are 97% water, the remaining 3% is full of useful elements, some of which are active assistants in the metabolism and absorption of other products. Fresh cucumbers increase the acidity of gastric juice, which speeds up digestion, increases appetite. Please note that these digestive properties are contraindicated for ulcers and those suffering from gastritis.

Fresh cucumber contains a lot of salts that improve the functioning of the heart and kidneys, neutralize many acidic compounds that disrupt metabolic processes.

Cucumbers, like radish, are called orderlies human body. The complex of salts found in cucumbers helps slow down the aging process, prevents the deposition of stones in the kidneys and liver. Fiber, which cucumbers are rich in, but regulates the digestive tract and removes excess cholesterol. Cucumbers contain tartronic acid, which inhibits the formation of fat from carbohydrates. This property makes them an ideal product for those seeking to lose weight.

There is more vitamin B1 in cucumbers than beets, more B2 than in radishes, and more iodine than in any vegetables. Young cucumbers contain more ascorbic acid than ripe ones.

In addition to vitamins, cucumbers contain many trace elements: potassium, phosphorus, magnesium, calcium, nickel, sodium, iron, copper, silicon, manganese, zinc, titanium, zirconium, silver and cobalt.

GOOD TO KNOW

With all the variety of varieties of cucumbers, there are three types: salad, salting And gherkins.

salad cucumbers stored in the refrigerator for only a few weeks after collection, quickly deteriorate and lose color when salted. Such cucumbers are best consumed fresh: prepare salads, use as part of other dishes.

For salting suitable varieties with pimples, 12-15 cm long, with thick skin. Such cucumbers do not change their dark green color, remain strong enough, specifically “crunchy”.

Recently, universal varieties have appeared that are equally suitable for salting and salads.

Gherkins harvested when they reach a length of 3-8 cm. This type of cucumber is ideal for pickling. In fact, gherkins are unripe fruits of narrow-fruited varieties of cucumbers, taken immediately after flowering.

For all cucumbers, the same processing rules:

Firstly, before cutting into a salad or other actions, it is customary for cucumbers to cut off the tips. This is not accidental - it is in the tips that nitrate salts accumulate, which, at high concentrations, can lead to poisoning. Cut off the tips just before you are going to cook the cucumbers, otherwise they will quickly wither and lose their appearance.

Secondly, for canning and before pickling, cucumbers are soaked in cold water. These rules do not apply to small gherkins. Cucumbers go very well with any vegetables, herbs, garlic, onions, poultry, fish, meat, seafood, vegetable oil and rice.

For salads, cucumbers with a thin, not bitter skin are usually taken. You can flavor with any spices, herbs, spicy vegetables or vegetable oils. Delicious and original snack is obtained from a cucumber cut along, smeared with a very thin layer of adjika. The refreshing cucumber taste is supported by the thick aroma and salty taste of adjika. This combination is wonderfully refreshing in the heat and can serve as an alternative snack.

An old Russian recipe for cucumbers with honey will be interesting today

Ingredients: 4-5 cucumbers, 2-3 tbsp. l. honey.
Cooking: Wash cucumbers. If the skin is bitter, cut it off. Cut the cucumbers into pieces convenient for you (but not finely) and season with honey.

Real gardeners always want to stock up on a piece of summer and eat vegetables in winter and early spring, when there is still a long time before the first fresh cucumbers. Of course, you can buy greenhouse imported cucumbers in the store, but, unfortunately, their watery taste is very different from the classic one, and there is not much use for them. Of course, it will not work to keep the freshness of cucumbers, but anyone can pickle or even better - pickle cucumbers. By the way, pickling cucumbers compares favorably with pickling the fact that a rather high percentage remains in vegetables useful substances, while marinating nullifies them.

At first glance, pickling and salting are one and the same, but the principles of processing, the set of spices and some components are completely different.

Marinade necessarily contains vinegar (or citric acid), salt, sugar and spices (pepper). Cucumbers, as a rule, are placed in jars (2-3 liters), poured with hot marinade, pasteurized and rolled up with lids. Minus pickled cucumbers the fact that vinegar destroys most of the vitamins and neutralizes trace elements. In pickled cucumbers, only the taste remains, and even then, quite far from the original.

Pickles are prepared principally without vinegar, which retains most of the vitamins and all other useful substances. Salted cucumbers usually in large containers, such as oak barrels. Used for salting a large number of herbs, currant leaves, spicy vegetables(garlic, horseradish), pepper, cumin, coriander. Cucumbers are washed, laid on a bed of currant leaves, periodically shifting layers of cucumbers with a mixture of herbs, horseradish, garlic and spices. After that, a saline solution (about 20% salt) is poured into the barrel.

Traditional harvesting of cucumbers in Russia provides for salting, which is not used acetic acid. In almost all respects, pickles win - vitamins are not destroyed, the taste remains recognizable, if you use special pickled cucumbers, then the color pickles will be closer to dark green, without yellowness.

Salted cucumbers remain crispy, fragrant and, subject to all processing rules, serve as a source of vitamins, and not a taste ballast. Pickled cucumbers help speed up the enzymatic processes of digestion. From this it is clear that the brine left from pickles is useful: saturated with cucumber juice, enzymes and oils of spices and herbs, rich in potassium, cucumber pickle brings relief not only to those who drank heavily the day before, but also to hypertensive patients suffering from unstable pressure or from heat. Marinade, sometimes erroneously called brine, is not at all useful and even harmful to drink.

Ideal conditions for the preparation of pickles can be considered oak barrel, a cold cellar, the presence of all the recommended spices and herbs, spring water and good cucumbers.

For salting take a large container (a large one on the scale of an apartment can be considered a pot of 10-15 liters) or several small ones (for example, three-liter jars). Rinse all vegetables thoroughly (preferably with a soft brush), boil a saline solution (one part salt to 5 parts water), let the solution stand to strain the pebbles sometimes found in salt. Sort the herbs, rinse in cold water. Prepare spicy vegetables - peel the garlic, remove the top layer from the horseradish. Lay the bottom of the container with a layer of herbs, add horseradish and garlic and lay the cucumbers vertically. This is followed by the same layer of herbs and spices and cucumbers again. Finish everything with a layer of herbs, fill with saline and close the container with a wooden circle with holes, and put a small (up to 1 kg) weight on top. At first, cucumbers should be in a cool, but not cold place (15-20 ° C), then it is advisable to place them in a colder place (7-10 ° C) for storage. For 20 kg of cucumbers, they usually take 600 g of dill, 200 g of horseradish root, 100 g of garlic, 200 g of tarragon. In classic Russian salting recipes, it is necessary to add currant leaves and cherry leaves. Sometimes mustard seeds, cumin seeds, cloves and coriander are added.

Easiest to cook salted cucumbers. The same principle of salting is used, but by a forced method. The ends of the cucumbers are cut off, the brine is poured hot, the jar of lightly salted cucumbers is placed in a warm place for several (5-6) hours, after which it is cooled and stored in the refrigerator. There is less fast method- the brine is poured cold and the container with cucumbers is kept at room temperature 2 days. Ready cucumbers stored in the refrigerator. For brine usually take 2 tablespoons of salt (not iodized) per liter of water. Vegetables, herbs and spices are the same as in conventional salting, garlic and horseradish can be cut into small pieces.

There are especially fruitful years for cucumbers, when it is not possible to eat and even prepare for future use the entire crop. One use case is to do cucumber juice. Juice has all the benefits fresh cucumber, to which undoubted convenience is added. You can "eat" much more cucumbers in the form of juice. Fresh vegetable flavor and a rich set of vitamins allows you to use cucumber juice without restrictions. Cucumbers are enough to chop and squeeze the juice with a juicer. Very tasty combination cucumber juice with carrot and pumpkin. To improve health it is useful to drink a glass of cucumber (or mixed with carrot) juice on an empty stomach in the morning.

NOTES for canning:

* You can’t spoil pickles with spices, especially such as dill, garlic, horseradish, tarragon, basil, savory, celery. This spicy herb enhances flavor and nutritional value pickles and increases their shelf life. The same purpose is served by oak, cherry and currant leaves. It is recommended to add red and black hot peppers to the pickles.

* Horseradish "eats" garlic and therefore it is necessary to increase the rate of laying the latter.

* Cucumbers pickled in an open container will not get moldy if you put chopped horseradish or dry horseradish leaves on top.

* The brine will always be transparent and tasty if chopped horseradish leaves are poured into it.

* Moldy cucumbers should be washed with salt water, transferred to another container and filled with freshly prepared brine of a higher concentration.

* Of great importance for salting and pickling vegetables is the purity of the salt. It is recommended to use edible salt(except for Extras), not iodized. But iodine evaporates during storage, so after six months of storage, iodized salt can be used for salting. The brine must be filtered.

* In order for pickles to retain their bright green color, they must be scalded before salting.

* It is best to salt cucumbers with "pimples" (moreover, with black ones, since with white ones - these are, as a rule, salad varieties).

* Very important, the fruit must be fresh. To make the cucumber crunchy, you need to choose only juicy ones, fresh vegetables. If you don’t have your own garden, then you will have to buy cucumbers on the market. Handle this matter responsibly. We walked, asked the price, took a closer look and do not be shy, touch the fruit you liked. Juicy cucumber will be firm and firm to the touch. A soft, sluggish fruit indicates that it has been on sale for more than a day, and such a cucumber will not crunch after pickling.

* There are three calibers of cucumbers: pickles - 3-5 cm, gherkins - 5-9 cm and greens - 9-14 cm. Fruits from 7 to 12 centimeters are suitable for canning in the marinade. If you have larger specimens available, cut the cucumbers into rings or pieces of the desired size.

Exists three main ways cooking salted cucumbers: in brine (hot or cold), in own juice and "dry" method. Despite the serious differences in cooking, little tricks unite all the recipes:

Most the best cucumbers For quick salting- small (but not gherkins), strong and thin-skinned, bright green and in "pimples". "Pumps", by the way, indicate that you have a pickling variety of cucumbers on hand, and not salad (smooth).

It is better to take cucumbers of the same size, so that in the end there is enough salt for everyone equally.

To make the cucumbers especially crispy and dense, they need to be kept in cold water for 2-3 hours.

Be sure to cut off the tips of the cucumbers: firstly, it is in them that nitrates can accumulate, and secondly, they will cook faster and better.

When sending cucumbers to a salting container, it is better to place them vertically - they will be salted more evenly.

Cucumbers should not be tightly packed into a jar or other utensils: as a result of too close proximity, they will lose their crispy properties.

A jar or pan with lightly salted cucumbers does not need to be tightly closed, you can simply cover it with a napkin, since the brine needs air to ferment.

In addition to the traditional bouquet of dill, parsley, horseradish, cherry leaves and blackcurrant, you can use oak, anise green umbrellas, tarragon.

Of the spices, "classic" are considered Bay leaf, clove, hot pepper.

It is better to take coarse salt, you can also use sea salt, but not iodized.

So that ready-made salted cucumbers do not turn into "multi-salted" ones, it is better to store them in the refrigerator.

Method one. Salted cucumbers in brine

If you pour cucumbers with cold brine, then they will be ready in 2-3 days. Hot (but not boiling!) brine gives a faster effect - lightly salted cucumbers can be tasted after 8-10 hours. It is not necessary to prepare the brine in advance, you can do it easier - put salt on top (at the rate of 2-3 tablespoons per 3-liter jar) and sugar in prepared jars filled with cucumbers, and then carefully pour boiled water. Then close the jar with a lid and shake it several times so that the salt dissolves evenly.

Except herbs and spices in the company of cucumbers, you can add apples. This traditional fruit for pickles will give cucumbers a specific sourness.

Recipe. Salted cucumbers with apples

Ingredients:
1 kg of cucumbers, 2 green apples, 10 black peppercorns, small bunches of parsley and dill, 2-3 cherry leaves, 8-10 black currant leaves, 1 small head of garlic, salt.

Cooking:
Wash cucumbers, apples and herbs. Cut off the ends of the cucumbers. Cut the apples into 4 pieces without removing the core. Break the garlic into cloves and peel. Put cucumbers and apples in a jar or pan, interspersing them with herbs and garlic cloves. Add black pepper. Boil water, add salt (at the rate of 2 tablespoons per 1 liter of water) and mix thoroughly. Pour hot brine over cucumbers. After 8-12 hours you can try.

Method two. Pickled cucumbers in a bag

This method is especially useful in a country house or a picnic - no need to boil water for brine! Washed and towel-dried cucumbers just need to be put in a container (any, even a clean one will do). plastic bag) and sprinkle with salt and spices. The main thing is to pre-pierce the cucumbers with a fork or skewer, or even slightly cut them with a knife.

Recipe. Salted cucumbers with lime juice

Ingredients:
1.5 kg of cucumbers, a bunch of dill with umbrellas, 6-7 black peppercorns, 4-5 allspice peas, 4-5 sprigs of mint, 4 limes, 1 teaspoon of sugar, 3.5 tablespoons of salt.

Cooking:
Lightly crush the peppercorns with sugar and a portion of salt in a mortar - 2.5 tablespoons. Remove the zest from the washed and dried limes with a fine grater, add to the salt and pepper mixture. Squeeze juice from stripped citrus fruits. Finely chop the dill stalks and mint (leaves with stems). For cucumbers, cut off the tips on both sides, then cut each cucumber into 2-4 parts, depending on the size. Place them in a deep bowl. Sprinkle the cucumbers with the mortar mixture, pour over the lime juice and mix. Then sprinkle with the remaining salt and chopped herbs, mix. After 30 minutes, the cucumbers are ready. Before serving, shake off salt and most of the greens from cucumbers.

In a “dry” way, you can pickle cucumbers without cutting them. In this case, they will cook a little longer and, of course, in the refrigerator.

Recipe. Salted cucumbers with young zucchini

Ingredients:
1 kg of cucumbers, 1 kg of young zucchini, 3 tablespoons of salt, 1 teaspoon of sugar, 3 cherry leaves, 5-7 blackcurrant leaves, 2 horseradish leaves, a bunch of dill with umbrellas, 3-5 garlic cloves.

Cooking:
Wash cucumbers, dry, cut off the tips. Clean the zucchini, cut into slices. Grind dill and garlic, cherry, currant and horseradish leaves. Place all ingredients in a suitable container, close and shake well. Leave for 1 hour warm, and then rearrange in the refrigerator for 2-3 hours.

Method three. Salted cucumbers in their own juice

The essence of this method is that instead of brine, cucumbers are poured own juice, which can be prepared even from cucumbers, which are not destined to become lightly salted - large and ugly. To obtain cucumber juice, peeled cucumbers can be rubbed through a sieve, chopped in a blender, or even passed through a juicer.

Recipe. Salted cucumbers with hot peppers

Ingredients:
10 small cucumbers for pickling, a few large cucumbers for "juice", 3 garlic cloves, 1 chili pepper, three leaves of horseradish, three dill umbrellas, 3 tablespoons of salt.

Cooking:
large cucumbers clean and pass through a meat grinder. On three-liter jar you will need about 1.5 liters of cucumber puree. Cover the bottom of the jar with a sheet of horseradish, put an umbrella of dill and a clove of garlic cut in half. Put one tablespoon of salt on the greens. Fill 1/3 of the jar with cucumber mass, lower part of the cucumbers for pickling, distributing them vertically. Put a horseradish leaf, dill, garlic and hot pepper on top. And again - a spoonful of salt. Add more cucumber mass and lay out a row of cucumbers. Add a spoonful of salt. Close the jar with a lid. After 2 days, salted cucumbers can be tasted.

Advice. You can simplify the "layout" if you immediately add salt to the cucumber puree and mix it thoroughly. With cucumbers, you can pickle a couple of stalks of celery - salted celery is also very tasty.

Pickled cucumbers in a bag

Ingredients:
1kg cucumbers
1 st. spoon of salt
1 teaspoon of sugar
2-3 large garlic cloves,
1 bunch of dill.

Cooking:
Choose small cucumbers for pickling in a bag, up to 10 cm long (the smaller the cucumbers, the faster they are salted), wash the lightly salted cucumbers and cut off the tips on both sides. Wash the dill greens, shake off excess water, dill can be finely chopped, or you can put it whole. Take a strong, durable plastic bag. Fold cucumbers into it, pour salt and sugar, add garlic, cut into slices, and dill greens. Seal the bag and shake a few times to evenly distribute the salt and sugar. All! Place the bag in the refrigerator for at least 6 hours. It is very convenient to make such lightly salted cucumbers in the evening, they will just be well salted overnight.

If you doubt how the cucumbers will be salted, if they themselves are dry, and no brine washes them - do not worry, they will inhale moisture, and the walls of the bag will keep it inside. Everything will be not only good, but very tasty.

You can make the taste of cucumbers more piquant by adding other spices and herbs. For example, it is very good to add whole peas of coriander and allspice, cilantro, celery or tarragon, cherry, horseradish, currant leaves, finely chopped hot pepper. Of course, not all at once, but 1-2 new ingredients to the original recipe, then your cucumbers will have a new taste every time.

Store ready-salted cucumbers in the refrigerator (if they don’t eat right away, which is unlikely ...).

There is, however, another recipe dry pickling of cucumbers . Its feature is that 9% table vinegar is present in the ingredients. Such cucumbers will be ready in 2-3 hours, and the taste will be just amazing.

Salted cucumbers "Expresso"

Ingredients:
1 kg fresh small cucumbers,
1 st. spoon 9% table vinegar,
1 st. spoon of salt
0.5 h spoons of sugar,
2-4 garlic cloves,
1 bunch dill umbels
cherry, currant, horseradish leaves in a ratio of 3:3:1 (or to taste).

Cooking:
Wash the cucumbers, remove the tails and cut into two or four slices along the cucumber. Mince the garlic. Mix all ingredients. Then place the cut cucumbers in a transparent plastic bag, add the mixture of ingredients, tie up the bag and mix everything thoroughly. Place the package of cucumbers, unopened, in the refrigerator. After two or three hours, lightly salted cucumbers are ready.

When preparing lightly salted cucumbers in a bag, there are some tricks. If you want the lightly salted cucumbers in the bag to be ready in 20-30 minutes, change the script a little. cucumbers in this case cut into wedges, place in a bag, add seasonings and shake vigorously for a while, allowing the juice to evenly soak all the wedges, and then leave at room temperature. Salted cucumbers in a bag does not make sense to cook large portions. This product actively releases juice, so it will not be stored for a long time (no more than 2-3 days), so you need to calculate everything correctly, otherwise the spoiled vegetables will simply have to be thrown away.

And here is another great recipe. Everything, it would seem, is as usual: cucumbers, garlic, herbs, but no, again a little zest: add dry mustard, and now our cucumbers acquire a new, exquisite taste.

Salted cucumbers with mustard(dry salting)

Ingredients:
1kg cucumbers
1 st. a spoonful of salt (for those who do not like too salty, you can reduce),
2-3 garlic cloves,
dill and parsley,
ground black pepper, or a mixture of peppers - to taste,
dry mustard and ground coriander - 2-3 teaspoons (this is an amateur).

Cooking:
Start cooking by washing the cucumbers and cutting off the ends. If the cucumbers are large, cut them into circles 1.5-2 cm thick, if they are small, cut lengthwise into 4 parts. In a bag, mix salt, finely chopped garlic and herbs, and all other spices. Then put the cucumbers in the bag, tie it up and shake it well so that the salt-garlic-spicy mixture is mixed with the cucumbers. After 40-60 minutes, the cucumbers will be ready.

AND SOME MORE DELICIOUS RECIPES:

Cucumbers in grape leaves

Ingredients:
Filling (calculation is given for a 3-liter jar): 1 liter of water, 1.5 stack. apple or grape juice, ¼ stack. sugar, ¼ stack. salt.

Cooking:
Pour boiling water over cucumbers, and then cold water. Wrap each cucumber in grape leaf and tightly fill a three-liter jar with them. Pour the boiling filling over the cucumbers three times and roll up. The vine leaves will keep green color cucumbers and give them a special taste.

Cucumbers "Very"

pickled cucumbers, 1 sheet of horseradish, 3 dill umbrellas, 1 head of garlic with herbs, chopped small pieces, 5 leaves of blackcurrant, 2 leaves of cherry, 1 leaf of oak, 200 g of salt.

Cooking:
Put everything in a jar, fill with cold water, cover with gauze. Soak for 4 days, periodically turning the jar over so that the salt dissolves well. After the specified period, drain the brine. Fill the jar of cucumbers with cold water and drain again. Once again, fill the cucumbers with fresh cold water and close with plastic lids. Store in a dry, cool pantry. Cucumbers prepared according to this method are well preserved. However, for this it is necessary to fulfill the main condition: use only pickled cucumbers, in no case lettuce ones.

Cucumbers "Khrum-Khrum"

Ingredients for a 3 liter jar:
medium-sized pickled cucumbers, 1 horseradish leaf, 1 large dill umbrella, 2 bay leaves, 2-3 cloves of garlic, cut into thin slices, ½ pc. green (it is more aromatic than red) room pepper "Spark" with seeds, 6-8 black peppercorns, 100 g of salt, 1.5 tbsp. sugar, 1 tsp (without top) citric acid.

Cooking:
In a three-liter scalded jar, put a horseradish leaf, dill, bay leaf, garlic, room pepper and black pepper. Then put well-washed medium-sized cucumbers in a jar and pour boiling water over it. Leave for 30 minutes. Then pour this water into a saucepan, add salt, sugar. As soon as it boils, pour over the cucumbers and add citric acid. Roll up immediately, turn the jar upside down and wrap until cool.

Cucumbers in tomato

Ingredients for a 3 liter jar:
1 dill umbrella, 1 currant leaf, 2-3 garlic cloves, 4-5 black peppercorns. Filling: 1 liter of tomato mass (chopped in a blender fresh tomatoes), 1 tbsp. salt, 1 tbsp. Sahara.

Cooking:
Place prepared cucumbers, seasonings in a sterilized three-liter jar and pour boiling water over them. After 15 minutes, drain the water, bring it to a boil and pour it back into the jar for 15 minutes. Grind ripe tomatoes with a blender or pass through a meat grinder, pour the resulting mass into a saucepan and put on fire. Add salt and sugar to the tomato mass and bring it to a boil. Drain the water from the jar of cucumbers, pour over the boiling tomato mass and roll up. Turn over, wrap.

Cucumbers marinated with onions, carrots and mint leaves

Ingredients:
1.5-2 kg of cucumbers, 1 head of garlic, 1 carrot, 1 onion, 1.2 l of water, 3 tbsp. fruit vinegar, 2 tbsp. sugar, 3 tbsp. salt, 2-3 sprigs of mint, cherry, currant, horseradish leaves - 3-4 pieces each, 1 sprig of dill with an umbrella.

Cooking:
Wash the cucumbers, cut off the tips by 1-2 mm. Soak for 5-6 hours. At the bottom of a sterilized jar, lay cherry, currant and horseradish leaves, mint sprigs, garlic, carrots (in circles), cucumbers, trying to fill the jar as tightly as possible. Place chopped onion on top, dill on it. Dissolve salt and sugar in water, boil. Pour the boiling solution over the cucumbers twice. For the third time, pour vinegar into the brine, boil, add a little water. Pour boiling brine over cucumbers. Roll up the lids. Turn over and wrap for 5-6 hours. Cucumbers prepared according to this recipe are well stored for a long time. Instead of vinegar, you can take ½ cup of red currants.

Cucumbers preserved with cloves and cinnamon

Ingredients:
1.5-2 kg of cucumbers, 3 tbsp. (without top) salt, 3-4 leaves of cherries and black currants, a small piece of horseradish, 3 tbsp. fruit vinegar, 3 tbsp. sugar, 1 sprig of dill with an umbrella, 1.2 liters of water, 1 head of garlic, 1 bay leaf, 1 peppercorns, 1 cinnamon stick, 2-3 clove buds.

Cooking:
Wash the cucumbers, cut off the tips, soak for 5-6 hours. At the bottom of a sterilized jar, put all the spices (except dill), then lay the cucumbers. Place dill on top. Prepare the brine. To do this, dissolve salt, sugar in water and boil the brine. Fill them to the top of the jar. Cover and let stand for 5-10 minutes, then drain the brine. So repeat twice. At the third pour, pour vinegar into the brine and roll up the lid. Turn over, wrap and let stand 3-4 hours. Store in a cool place (pantry).

Pickled cucumbers with asparagus

Ingredients:
2 kg of cucumbers, 100 g of asparagus, 1 carrot, 3 garlic cloves, 1 horseradish leaf, 2 dill umbrellas, 3 black currant leaves, 6 peppercorns, 3 tbsp. vinegar (9%), 1 tbsp. sugar, 3 tbsp. salt.

Cooking:
Place cucumbers in cold water for 2 hours. At the bottom of a sterile jar, put a sheet of horseradish, carrots, peeled and cut into 4 parts, garlic, dill, currant leaves, pepper. Cut off the tips of the cucumbers, cut off the hard bottom of the asparagus shoots. Place cucumbers and asparagus tightly in a jar, add salt, sugar and vinegar to it. Fill with boiling water and roll up. Carrots can be cut into flowers - it will not affect the taste, but how beautiful!

Cucumbers with sweet peppers, garlic and currants

Ingredients:
2 kg of cucumbers, 300 g of sweet pepper, 300 g of garlic shoots, 400 g of red currant berries, black currant and cherry leaves, 4 tbsp. 9% vinegar, 3 tbsp. sugar, 2 tbsp. salt.

Cooking:
Put cucumbers in cold water for 2-3 hours. Peel the pepper and cut into strips. Arrange the cucumbers in jars, arranging them with currant leaves, cherries, pepper strips, garlic spears and red currants. Fill the jars with boiling water, let it brew for 10 minutes. Drain the water, boil and re-fill in jars for 10 minutes. Drain the water again. Prepare the marinade. Boil the water drained from the jars with sugar and salt, add vinegar at the end and pour the boiling marinade over the cucumbers. Banks roll up, turn over and wrap.
In a very old housekeeping book, I came across a completely original recipe pickling cucumbers in a pumpkin, while it was noted that cucumbers are especially tasty. Two methods of salting are mentioned. With one of them, the shell of a large pumpkin serves as a dish for pickling cucumbers, with another method, small hollowed pumpkins filled with cucumbers are placed in a tub mixed with cucumbers (“in bulk”), spices are added there, everything is poured saline solution, is covered on top with a wooden circle, on which oppression is placed, and the tub is taken out into the cold. The recipe below is suitable for both salting methods.

Cucumbers in gooseberry juice

Ingredients:
- cucumbers - 2 kg
- gooseberries - 400 g
- sugar - 100 g
- salt - 50 g
- tarragon.

Cooking:

Cucumbers are washed, doused with boiling water and then cold water, placed in jars along with tarragon sprigs. Gooseberries are washed, poured with boiling water, sugar, salt are added and brought to a boil.

Filter the solution and rub the gooseberries through a sieve. With a boiling mixture of strained solution and mashed gooseberries, cucumbers are poured three times and the jars are rolled up.

And for dessert, a very interesting recipe:

Ingredients:
10 kg of cucumbers, 100 g of tarragon (greens), 100 g of dill (greens), 100 g of black currant leaves, 5 l of water, 400 g of salt.

Cooking:
Wash small pumpkins, cut off the top part (on the side of the stalk) and remove the seeds from them. Rinse cucumbers and herbs. Tightly place cucumbers mixed with spicy greens in hollowed-out pumpkins, pour in brine, cover the pumpkins with cut top parts and fasten them with wooden pins or tie them with a harsh thread.

Lay the filled and closed pumpkins in a tub with the top part up, filling the voids between them with cucumbers and spices. Dissolve the salt in the water and pour this solution over the pumpkins and cucumbers placed in the tub.

Cover with a clean cloth on top, put a wooden circle and oppression. There should be enough brine to cover the wooden circle. The weight of the oppression is usually equal to 1/10 of the weight of the cucumbers. Set the tub in a cold place where it should be stored even after fermenting cucumbers.

If there is no opportunity to pickle cucumbers in a tub, pickle them in a large pumpkin, respectively reducing the amount of salt and herbs.

Crisp pickled cucumber winter is a godsend. It contains many vitamins. It was closed without the addition of vinegar. You open such a jar, in which garlic, dill and other spices are also put, and you get pleasure. Moreover, they are stored, despite the absence of any acids, perfectly - either in the refrigerator, or in the basement, or simply on a shelf in the pantry.

Lightly salted and medium salted cucumbers can be cooked in the summer and in any other season, as they are on sale all year round. Properly prepared, they can become the basis different dishes - starting with salads, ending with.

How to make salted cucumbers quickly and tasty?

If a fresh cucumber is fed up, a lightly salted one will be an excellent alternative. It is only important to remember that the fruits must be tight and in no case soft, otherwise such cucumbers will not turn out crispy. Soak a kilogram of cucumbers in cold water. We wash them, cut the stalks. Let's leave it in the water.

Step 1: Soak Cucumbers in Cold Water

And we ourselves will take care of the brine and spices. Let's dissolve 2-1.5 tablespoons in 3-4 glasses of water. salt. We cut the greens (including the leaves of blackcurrant, cherry, horseradish, parsley, celery, dill, etc.), garlic, horseradish, hot pepper to taste and, putting them on the bottom of the bottle, fill it with cucumbers, sprinkled with your favorite spices. Fill with brine and leave to sour for a few days. Then we store it in the refrigerator or basement.

Step 2. Put spices, cucumbers in a jar and fill with rosol

There are other recipes for lightly salted cucumbers. So, you can make them with apples (except for herbs, garlic, spices, etc., you can add a couple of green apples cut into 4 parts per kilogram of cucumbers). If you pour all this with hot brine, then the sample can be taken after 10 hours. original taste in cucumbers prepared with the addition of lime juice (4 pieces per one and a half kilograms of fruit). This beauty, cooked in brine from 3.5 tbsp. l salt and 1 tsp. sugar per liter of water, can be tasted in half an hour. Great recipe salted cucumbers with the participation of young zucchini - kilogram per kilogram. In the brine, you can add mint leaves, and hot peppers with a pod, etc.

Step 3. For the second jar, use the recipe with lime juice

We make pickled cucumbers at home

It's very nice to get pickles for dinner while it's cooking. You need to take cucumbers, cut them into 4 parts in length. Cut all kinds of greens, add bay leaf, hot pepper to taste and sprinkle with salt and sugar (determine the proportion according to your taste preferences). Putting it all in a jar or plastic bag, mix well, shaking the cucumbers longer. It will be ready in half an hour.

Step 1. Quick Recipe- salted in 30 minutes

Medium salted cucumbers can be harvested for the winter, and for consumption right there, after a short time. Here it is important to choose the method of salting. Whether it will be done directly in the bottle, or in a separate bowl. One way or another, cucumbers pickled in this way can be twisted with lids and covered with plastic lids. Salt per liter of water should be added two tablespoons. Cucumbers are fermented whole or cut. We shift them with garlic, pepper, spices, herbs, bay leaves, etc. Pour in brine and keep in a warm place for several days. Then you need to clean it in a cold place.

Step 2. For medium salting, you should wait a few days

Recipe for crispy pickles for the winter

Pickled cucumber prepared according to this recipe will appeal to everyone. First, everything is simple in terms of cooking. Secondly, cucumbers will crunch in winter as if they had just been taken from the garden.

Ingredients for preparing canned cucumbers for the winter

• Cucumbers - 4 kg.
• Salt - 1.5 tbsp. spoons per liter of water
• Horseradish leaf or root - 3-5 pcs.
• Blackcurrant leaf - 6-10 pcs.
• Cherry leaf - 5-10 pcs.
• Walnut or oak leaf - 10 pcs.
• Dill - bunch
• Celery - 1 pod or half a root
• Garlic - 2 heads
• Grape leaf - 20 pcs.
• Chile - 1 pc.

How to pickle cucumbers for the winter correctly - a step-by-step pickling recipe with a photo

We wash all products. Cucumbers choose tight, with pimples. If they are not only from the garden, then we will leave them longer in cold water. Leaves and twigs, if large, cut with scissors. But it's better to put everything whole. The horseradish root needs to be cut, and the leaves should be chopped smaller. Dill is usually placed directly in bushes, but you can also cut it.

Step 1. Prepare the spices

When the cucumbers are already standing in the water, drain it, rinse the fruits again. We choose a bowl in which the cucumbers will be salted. Put a layer of chopped mixture on the bottom and lay out a layer of cucumbers. And in this way we shift until we lay out the fruits and spices. Mix salt with water and pour cucumbers with this. About 5 liters of brine will go to this number of cucumbers. Cover everything with washed grape leaves on top.

Step 2. Top the cucumbers with grape leaves

It is important to install some kind of load on top of the vessel. If not, then a three-liter jar full of water, mounted on something flat, will do. In a warm place, pickle cucumbers for 5 days (if it's cool, and 2-3 if it's warm). Don't worry if you see a white coating on the water, it's lactic acid bacteria. Cucumbers can be eaten even after 3 days. But if you want to prepare them for the winter, then salt the brine, rinse all the contents (except greens) and the jars with boiling water (we will sterilize the jars and lids), and then fill it with boiled brine (you can do this twice) and roll up the lids. We keep turned upside down under a blanket, and then we send it to the shelves. It's okay if the brine becomes cloudy. Then it all falls apart. And in winter, delicious crispy pickles await you.

Hello dear readers. The first half of summer has already passed, and as you know, the second half is known for preparing for the winter. Today I will tell you a recipe for delicious, sour-salty, crispy cucumbers. According to this recipe, our parents pickle cucumbers all the time, and I can’t even say for how many years. For as long as I can remember, they have been salting so much. The recipe is universal, you can make your own edits to your taste. Moreover, you can salt in a jar, in a barrel, in a bucket, in general, in any container, the main thing is to maintain the proportions. You can roll it up, leave it under a plastic cover, or just in the basement (barrel, bucket, etc.).

Today I will tell you using the example of a 3 liter jar, and storage in an apartment. But maybe in the basement. And regardless of storage, these cucumbers are crispy, tasty. And how to make this recipe you like, I will try to explain today.

Recipe for delicious crispy cucumbers

We will start with the ingredients that we will use for salting.

The main ingredients will be horseradish, garlic, dill, salt, and of course water. And I will explain this recipe using the example of cold pour salting in a 3 liter jar.

For this we need the following ingredients:

• Cucumbers - about 1.5 - 1.8 kilograms
• Dill - 2 - 3 umbrellas
• Horseradish root - about 3 centimeters
• Garlic - 2 - 3 cloves
• Salt - 80 grams
• Spring water - 1.5 - 2 liters
• Blackcurrant leaves - 3 pieces

We put the ingredients in a clean jar, except for salt and water. It will not be a secret to anyone that all this must be prepared. Wash cucumbers and herbs, peel horseradish and garlic, and of course go to the spring for fresh cold water.

If you don't have a spring nearby, you can use water from under the filter. I do not recommend using water directly from the tap. It contains chlorine, which will make cucumbers soft and not tasty. It might work, of course, if you low content chlorine, but we always made from a spring. And that's what our parents always taught us.

We lay the cucumbers tightly, but not to the point of fanaticism, we do not press them strongly. Roughly it should look like this.

It can be a little tighter, but this is superfluous, and you will soon understand why. As you can see, we have horseradish and garlic found between cucumbers, and on top there is still an umbrella of dill, crushed by several cucumbers. All this for uniformity of salting.

After preparing the cucumbers, it is necessary to fill them with cold water and salt. You can, of course, pour salt into a jar and fill it with water. But there is one important point here. If you do this, then perhaps the top cucumbers will be soft. And if the salt is dissolved in water and poured with brine, then all the cucumbers will be evenly salted and hard.

When we filled it with water, we leave them to roam. The fermentation time depends on the ambient temperature. I will show an example of fermentation at room temperature around 23 - 24 degrees. In this photo you see in stages: the day of pouring, in a day and in two days.

After about 12 hours, cucumbers begin to ferment. This is clearly seen in the photo in the middle, the brine and air bubbles at the top of the jar begin to become cloudy. We are waiting for our cucumbers to darken. Then you can try.

It may be different for you, it depends on the temperature where the cucumbers are. For example, it also happened that on the second day we already rolled cucumbers. We don't wait, we try. If you pay attention to the photo of the third day, you will see that there are not enough cucumbers. It was we who determined the moment when it was time to roll up.

No need to wait until the cucumbers are well sour. As soon as you like the taste, they become lightly salted, then immediately drain the brine.

I usually also pour cucumbers into a bowl. I throw out dill and horseradish leaves, and everything else will come in handy for me.

Now I put everything in small jars. Usually I use cans of 0.5 liters, but you can use more, even 3 liters. But then you need to pickle more cucumbers. Indeed, with one 3 liter jar, it turns out to decompose the cucumbers into 4 small, 0.5 liter jars, and there will be a few pieces left to eat lightly salted. That is, if you haven't already.

Cucumbers can be stacked in a jar denser, they no longer break. But do not forget that you still have to get them out of there. Between cucumbers I put garlic and horseradish root.

Now boil the drained brine.

And pour boiling water into jars with cucumbers. This way we will stop fermentation, and the cucumbers will not be very sour. But do not think that the taste of cucumber will remain the way you remember it now. It will become sour, but not much, but in moderation, just very tasty. Cucumbers will be firm and crunchy when bitten.

If you miss the moment of lightly salted cucumbers, then they will be sour. Of course, they will remain normal sour cucumbers, but trust me, when you roll them lightly salted, you will eat one jar at a time.

You can roll up any lid, but preferably sealed. Otherwise, fermentation will begin again, and the cucumbers will be sour, like barrel ones. And that's all that we got from one 3 liter jar, or more precisely, from 1.6 kilograms of cucumbers.

There are three 0.5 liter cans and one 0.75. I put a plastic bag under the lids. This is so that the lids are denser, we have a twist. Yes, and the lids will not smell like that. In the future, these covers can only be used for pickled cucumbers. Even after a year, the lids will not be washed off, and will have a smell.

We also hermetically close because they will be stored in the apartment.

According to this recipe, you can not only roll cucumbers into jars, but also salt them in a barrel, bucket, makitra. In general, in any container. From my own experience, I can say that they taste better in earthenware. And not only cucumbers, but also tomatoes.

Our parents have a special two-bucket clay barrel with a lid, and a home-made ceramic barrel, they are used only for salting.

In order to pickle delicious crispy cucumbers in a barrel, you need to calculate the number of cucumbers and make according to this recipe. With a few clarifications. First, we immediately lowered into the basement. And secondly, be sure to cover the top with a sheet of horseradish.

And thirdly, we press the cucumbers with oppression. There should be water on top, well, or a horseradish leaf, but not a cucumber. In this photo, this can be seen on the example of a 3 liter jar. So they don't get moldy. Horseradish blocks the development of mold, which spoils the taste. Thus, you can pickle cucumbers under a nylon lid.

Secrets of salting delicious crispy cucumbers for the winter

First that I would like to point out. If you are laying in storage without seaming, then be sure top should be a sheet of horseradish. It will not allow the development of mold and fungi. Both the root and the horseradish leaf must be present. Moreover, the sheet should always be on top. Even in winter, when picking cucumbers, place a leaf on top. You can add more horseradish root and garlic, so the cucumbers will be sharper and tastier.

Second, dissolve salt before pouring into cucumbers. Do not use iodized salt! So there will be a uniform salting.

You can diversify the taste by adding blackcurrant leaves, cherry leaves, and even oak leaves. Some believe that the tannins contained in oak leaves will make the cucumbers hard. I can tell you from experience that you won't like the taste. Our father decided to try, diversify the taste. We ended up throwing them away.

I consider the most delicious with the addition of blackcurrant leaves. With cherry leaves, the taste will be a little softer, which is not very good for the taste of cucumbers, for my taste.

AND third, be sure to use dill umbrellas or the seeds themselves. Moreover, dry umbrellas are desirable, they are more fragrant.

Well, if you sour cucumbers already become boring, then they can still be made pickled, cucumbers are also crispy and tasty. You can see the recipe for pickled cucumbers in the article "."

Now you know more than one recipe for pickling cucumbers for the winter, choose to your taste. The former are sour, while the latter are sweet and sour. But both recipes are good in their own way, and they make delicious and crispy cucumbers.

Good preparations for you! What kind of cucumbers do you prefer?

15 best recipes cucumbers for the winter
(Keep it to yourself so you don't forget!)

1. Canned cucumbers with red currants
2. Spicy cucumbers tomato sauce
3. Cucumbers with apples (pickled and salted).
4. Pickles for the winter.
5. Pickled cucumbers with gooseberries
6. Pickled cucumbers for the winter.
7. Pickled cucumbers, sterilized without vinegar
8. Pickling cucumbers in jars is the easiest and most delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
10. The secret recipe for awesome cucumbers "You will lick your fingers"
11. Pickled cucumber salad
12. Lightly salted cucumbers with vodka
13. Lightly salted cucumbers "Sharp"
14. Summer salad for the winter
15. Assorted marinated granny Sonya

1. Canned cucumbers with red currants.
Ingredients: Cucumbers 600 grams; Garlic 2 cloves; One onion
thing; Red currant 1.5 cups; Black pepper, peas three pieces;
Carnation three pieces; Water 1 liter; Sugar - 1 tbsp; Salt 2.5 tbsp. ;
Wash cucumbers. Put the spices in the bottom of the jar. Arrange the cucumbers in jars vertically. Currants (0.5 cups) will be cleaned of twigs, sorted and washed. Distribute the berries between the cucumbers. Pour cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes. then we roll up the banks and wrap them up. Brine. Bring the water to a boil
add salt and sugar, add red currant berries (1 cup).

2. Cucumbers in spicy tomato sauce.
Wash cucumbers and soak for 1-2 hours in cold water. I have cucumbers
4.5kg.
Prepare: Garlic - 180g, Tomato paste - 150g (3 full table
spoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 31 tbsp. IN
As you work, you can add salt to your taste. Vinegar 6% - 150ml, Paprika
spicy - 1 tsp, black pepper. they say - 1 tbsp
Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise.
Smaller cucumbers - only along. Press the garlic through a press.
Add all ingredients except vinegar. We put on a moderate fire.
After 0.5 hours, the cucumbers will already be floating in the sauce. Let's taste the sauce.
It should be spicy, not salty, but not too sweet either. Let's put out
cucumbers for another 15 minutes. Let's add vinegar. The total quenching time is 40-45 minutes.
Cover the pot with a lid and let it brew for 15 minutes. Let's put the cucumbers in
prepared sterilized 0.5-liter jars. Pour in the sauce and
sterilize for 25-30 minutes. We close the jars and turn them over to the full
cooling down.

3. Cucumbers with apples (pickled and salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4
cloves, dill (umbrellas) cherry leaf, currant (handful), allspice peas 12 pcs., cloves 12 pcs., bay leaf 4 pcs., sugar 5 tsp, salt 4 tsp, vinegar essence 2 tsp. l. (almost), cucumbers - 1.5 - 2 kg (depending on size)
Cucumbers marinated with apples: Cut the garlic into slices, wash the greens.
We put washed cucumbers in clean jars, interspersing them with spices and
apple slices (do not peel). Fill the jar with boiling water
stand 20 min. and pour into a saucepan. Boil this water again, add
it has sugar and salt in it. Fill the cucumbers with syrup to the top, wait 10 minutes, again
pour the brine into a saucepan. We boil. At this time, pour 2 into the jar
incomplete teaspoons of vinegar, pour boiling syrup and roll up
boiled lids. Banks are turned over and wrapped until cool.
Cucumbers are stored at room temperature or in a cool place.
Salted cucumbers ( hot way): In a deep container we put cucumbers with spices and apple slices. IN hot water(per 1 liter) we breed 2 tbsp.
l. salt, pour cucumbers, cover with a plate so that they do not float.
Leave at room temperature until completely cooled, then remove from the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter.
Products: For a 1 liter jar: Cucumbers - how much will it take, Dill umbrella - 1
pcs., Horseradish leaf - 1 pc., Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bulgarian pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetyl (crush) - 1, 5 tablets.
Pour cucumbers with cold water and leave for 4-6 hours. Prepare the jars
Cover the lids with boiling water. Peel the garlic, wash the herbs, chop the pepper.
At the bottom of the jar put a leaf of horseradish, a sprig of dill, currant leaves.
Fill jar tightly with cucumbers. Throw in the garlic cloves and add the peppers.
Pour boiling water over, cover with lids and let cool enough to handle. Drain water into a saucepan. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into jars.
Pour cucumbers with boiling cucumber water one jar at a time. To the top. bank
spin immediately. (Reduce the fire to a minimum and do not remove the water, it
must constantly boil.) Ready jars turn upside down and
put in a pre-prepared "heat". Leave pickled cucumbers
day.

5. Pickled cucumbers with gooseberries.
The recipe has been tested many times. There are never any misfires. Some years
I close cucumbers exactly according to this recipe - jars do not explode, do not
become cloudy.
Products:
For four liter and three 700-gram jars: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Leaf
currants - 5 pcs., Large horseradish leaf - 1 pc., Dill - 1 branch-stem with
umbrella, Black pepper - 10 peas, Carnation - 10 flowers, Small horseradish root - 1 pc., Spring water - 3.5 liters,
For the marinade (for 1 liter of water): Salt - 2 tbsp. l. Sugar - 3 tbsp. l., Vinegar 9% - 80 g.
Wash cucumbers thoroughly. Pour cucumbers with cold water for 3-4 hours. Wash the greens, dry with napkins. Cut finely. garlic and
peel the horseradish root and chop finely. Put everything in a bowl and
mix well. Cut off the "bottoms" of the cucumbers. Sterilize jars.
In each jar, put a tablespoon of a mixture of herbs and garlic with
fuck. Lay the cucumbers tightly, pour a handful of washed
gooseberry. Boil water, pour cucumbers, heat for 15 minutes. Repeat
again. Then, in the water drained from the cucumbers, add pepper, cloves,
sugar, salt, vinegar. Boil the marinade over low heat for 10-13 minutes. Pour
marinade jars to the top, so that even a little flows out. Boil lids for 5 minutes. Roll up the jars, put the lids down, wrap very well. After a couple of days, turn the cucumbers over, hold them under the covers for another two days.

6. Pickled cucumbers for the winter.
Products: For a 3-liter jar: Cucumbers - 2 kg, Dill (umbrellas) - 3-4 pcs., Bay leaf - 2-3 pcs. Garlic - 2-3 cloves, Horseradish root - 1 pc., Horseradish leaves - 2 pcs. ., Cherry leaves - 1-2 pcs. Or oak leaves (optional) - 1-2 pcs., Celery, parsley and tarragon - 3 sprigs each
capsicum and bell pepper (optional) - 1 each, black pepper
peas - 5 pcs.
For brine, for 1 liter of water: Salt - 80 gr.
Sort the cucumbers by size, wash and soak in a clean cold
water for 6-8 hours. After that, rinse the cucumbers with clean water, wash
greens and put everything in a prepared jar. Lay layers of spices, cucumbers, spices and cucumbers on the bottom of the jar, lay dill on top. Prepare the brine (dissolve salt in cold water), pour cucumbers with brine to the very edge of the jar. Cover with cheesecloth and leave at room temperature for 2-3 days. After that, when a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers in the jar again. Immediately cover with the prepared lid and roll up. Turn the jar upside down, on the lid, carefully wrap (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar.
The recipe for pickles without vinegar allows you to make fragrant and
crispy cucumbers.
Products: Cucumbers - 1 kg, horseradish root - 50 g, garlic - 1-3 cloves, bay leaf - 1-2 pieces oak leaves - 1 piece, cherry leaves - 1 piece, black currant leaves - 1 piece, mustard (grains) - 1-3 pcs., dill - 30-40 gr, dill (seeds) - 2-3 pcs.,
For brine:, Water - 1 l, Salt - 2 tbsp.
Cucumbers are placed in jars, poured with brine, covered with lids and
incubated for 3-4 days at room temperature (for lactic
fermentation). Then the brine from the jars is drained and boiled. Cucumbers carefully
washed in cold water. They are placed in jars again, adding spices and spices for the aroma, density and fragility of cucumbers. Jars with cucumbers are poured with boiling brine and sterilized at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars is the easiest and most delicious recipe.
Products: Water - 1 l, Salt - 50 g, Cucumbers - how much will it take, Spices for
taste.
A small amount of cucumbers can be salted without pasteurizing, in glass
banks. Fresh, preferably the same size cucumbers are thoroughly washed,
stacked in jars, layered with spices and poured with boiling water (but it can be cold - this cold way pickling cucumbers) with a 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin cans boiled in water, but they are not rolled up, but put at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and corked with a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.

9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Products: For a three-liter jar: Cucumbers - how much will it take, tomatoes - how much will it take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp
.l., bay leaf - to taste, peppercorns - to taste onion - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., cherry, currant, oak leaves - 3-4 pcs. .,amaranth (amaranth) - 1 sprig
At the bottom of a dry steamed jar put dill, horseradish, 3-4 leaves each
cherries, currants, oak, a sprig of amaranth (so that the cucumbers crunch). Put cucumbers (tomatoes) in a jar or make a platter. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 liters) - carefully so that the jar does not crack. Roll up immediately, turn upside down and wrap until completely cool.

10. The secret recipe for awesome cucumbers “You will lick your fingers”
Products: Cucumbers - 4 kg, Parsley - 1 bunch, Sunflower oil - 1
a glass (200 grams), Table vinegar 9% - 1 glass, Salt - 80 grams, Sugar - 1 glass, Black pepper - 1 dessert spoon, Garlic -1 head. 4 kg of small cucumbers. My. You can trim the ponytails and noses slightly. Cucumbers, which are larger, cut lengthwise into 4 parts. Cut the smaller ones in half lengthwise. Place prepared cucumbers in a bowl. Finely chop a good bunch of parsley and send to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not add a 100-gram glass to the top on your finger). Pour a glass of sugar into the resulting marinade for cucumbers, dessert spoon black ground pepper. Cut the head of garlic into slices and into the pan. We are waiting for 4-6 hours. During this time, the cucumbers will release juice - in this mixture, pickling will take place. We take sterilized 0.5 l jars and fill them with pieces of cucumbers: we put the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. We get it, roll it tightly. Put the jars upside down, wrap them in towels until they cool completely.

11. Pickled cucumber salad
An excellent recipe for cucumbers for the winter.
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 tsp, Bay leaf -
1-2 pcs., Allspice - 2 peas, For marinade (for 8 cans of
0.5 liters): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Vinegar
table - 1 glass
0.5 l jars with lids must first be sterilized. cucumbers
wash. Cleansing onion, for each jar, 2-3 medium onions, 1 carrot are consumed. Cucumbers cut across centimeter
washers. We also cut the onion into thin rings, and rub the carrots on
coarse grater. In each prepared jar we put one good clove garlic slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2
mountains allspice pepper. Next, lay out a layer of onion rings (approx.
1 cm), then the same layer of carrots, followed by a layer of cucumber slices
(two centimeters). And so to the top of the jar we alternate layers. Next do
marinade for 8 cans: boil one and a half liters of water, dissolve 75 g in it
salt (about 3/4 of a 100-gram cup), 150 g of sugar and pour into
completion of a glass of table vinegar. Pour jars with boiling marinade,
cover with lids and sterilize for 35 minutes at a low boil. We get it
roll up tightly, you can turn it over, but if you want to keep a beautiful
appearance so that the layers do not mix, it is better not to turn over.
Cover the pickled salad - let it cool until the next day.

12. Lightly salted cucumbers with vodka.
Ingredients: cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaf, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. salt.
Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put it in a saucepan, add peppercorns and top
lay out the cucumbers. Prepare a brine at the rate of 2 tablespoons of salt and
50 ml of vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers "Sharp"
Ingredients: 1 kg of small cucumbers, 4-5 cloves of garlic; spicy pod
pepper, a large bunch of dill, 6 tbsp. coarse salt
Take young and elastic cucumbers, rinse. Cut off their ends
both sides. Wash the pepper and cut it lengthwise, clean out the seeds and
cut across into thin strips. At the bottom of the jar, lay 2/3 of everything
dill and thinly sliced ​​garlic. Then tight
lay out the cucumbers, sprinkle them with strips of pepper and garlic, put
the next row of cucumbers, which also sprinkle with pepper, garlic and
the remaining dill. Put salt on top of the dill, cover
lid and shake the jar. Boil water and pour over cucumbers. Through
drain the water for a few minutes, bring to a boil and pour over the cucumbers again
the resulting saline solution. Cover the jar with a saucer
place a small weight, such as a small can of water. Leave
cucumbers at room temperature for 2 days.

14. Summer salad for the winter.
In a sterile jar (I have 1 liter), put 3-4 sprigs of dill on the bottom and
parsley (green), cut 1 clove of garlic, if desired, you can put a hot pepper ring, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips (I always take either yellow or orange pepper for a variety of colors), then cut the cucumbers, but not thinly , and tomatoes (it is advisable to take tomatoes strong, fleshy, well brown, so that they do not become sour and do not turn into porridge). When laying vegetables, tamp a little. Then put 4-5 pieces on top. allspice, 2 cloves, 2-3 bay leaves.
Prepare the brine: for 2 liters of water, 0.5 cups (250 g) of sugar, 3 tablespoons of topless salt, when it boils, pour 150 g of 9% vinegar and immediately pour the brine into jars (this brine is enough for 4-5 liter cans). Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll up.
In winter, when serving, drain the brine into a separate bowl, vegetables (without
spices) put in a salad bowl and pour vegetable oil to taste.

15.Assorted marinated granny Sonya.
For 3 l. jar: Marinade: 2 tbsp salt, 6 tbsp sugar, 100 g vinegar 9%
At the bottom of the jar we put a leaf of grapes, 1 leaf cr. currants, 1 leaf black.
currants, a bunch of dill along with an inflorescence, 2 laurels. leaf, horseradish root
(index finger size), 1 hot pepper, 10 peas
black pepper, 2 cloves of garlic. We put vegetables in a jar (anything -
cucumbers, tomatoes, onions, sweet bell peppers, colored, white
cabbage).
Pour 1150 ml of boiling water (1 liter 150 ml) into each jar. Let them stand
half an hour. Then pour all the water from the jars into large saucepan(or two)
add salt, sugar, vinegar, boil for 2-3 minutes. Now the marinade
Pour back into jars, close with lids, turn upside down and
wrap yourself in a warm blanket.

Canned cucumbers are not only tasty, but also very healthy! It would seem that you can tell about pickling cucumbers? But almost every housewife has her own tricks in order to make the preparations tastier, healthier, store them easier and longer.
We present you the most appetizing and most delicious recipes pickles of cucumbers from the best hostesses!

1. Canned cucumbers with red currants

Products:

1. Cucumbers - 600 gr.
2. Garlic - 2 cloves
3. Onion - 1 pc.
4. Red currant - 1.5 cups
5. Black pepper, peas - 3 pcs.
6. Carnation - 3 pcs.
7. Water - 1 liter
8. Sugar - 1 tbsp. spoon
9. Salt - 2.5 tbsp. spoons

How to cook canned cucumbers with redcurrant:

Wash cucumbers. Put the spices in the bottom of the jar. Arrange the cucumbers in jars vertically. Currants (0.5 cups) will be cleaned of twigs, sorted and washed. Distribute the berries between the cucumbers. Pour cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes .. then roll up and wrap the jars. Brine. Bring the water to a boil, add salt and sugar, add red currant berries (1 cup).

2. Cucumbers in spicy tomato sauce

Wash cucumbers and soak for 1-2 hours in cold water.

Products:

1. Cucumbers - 4.5 kg.
2. Garlic - 180 gr.
3. Tomato paste - 150 gr. (3 full tablespoons)
4. Sunflower oil - 250 ml.
5. Sugar - 150 gr.
6. Salt - 31 tbsp. tablespoons (in the process, the sauce can be added to taste)
7. Vinegar 6% - 150 ml.
8. Hot paprika - 1 teaspoon
9. Ground black pepper - 1 tbsp. spoon

How to cook cucumbers in spicy tomato sauce:

Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only along. Press the garlic through a press. Add all ingredients except vinegar. We put on a moderate fire. After 0.5 hours, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet either. We will put out the cucumbers for another 15 minutes .. Add vinegar. The total stewing time is 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. We decompose the cucumbers into prepared sterilized 0.5-liter jars. Pour sauce over and sterilize for 25-30 minutes. Close the jars and turn them over until they cool completely.

3. Cucumbers with apples (pickled and salted)

Products:

for a 3 liter jar

1. Apples (sour) - 1-2 pcs.
2. Garlic - 3-4 cloves
3. Dill (umbrellas)
4. Cherry leaf, currant
5. Allspice peas - 12 pcs.
6. Carnation - 12 pcs.
7. Bay leaf - 4 pcs.
8. Sugar - 5 teaspoons
9. Salt - 4 teaspoons
10. Acetic essence- 2 teaspoons
11. Cucumbers - 1.5 - 2 kg.

How to cook cucumbers with apples (pickled and salted):

Cut the garlic into slices, wash the greens. We put washed cucumbers in clean jars, interspersing them with spices and apple slices (do not peel the peel). Fill the jar with boiling water, let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, pour the brine into the pan again. We boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, pour boiling syrup over it and roll it up with boiled lids. Banks are turned over and wrapped until cool. Cucumbers are stored at room temperature or in a cool place.

Lightly salted cucumbers (hot method):
We put cucumbers with spices and apple slices in a deep container. In hot water (per 1 liter), we dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cool, then put in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter

Products:

for a 1 liter jar.
1. Cucumbers - how much will it take
2. Umbrella dill - 1 pc.
3. Horseradish leaf - 1 pc.
4. Garlic - 5-6 cloves
5. Hot pepper - 3-4 rings
6. Bulgarian pepper - 2 rings
7. Currant leaves - 2 pcs.
8. Coarse salt - 20 gr.
9. Acetyl (crush) - 1.5 tablets

How to cook pickles for the winter:

Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, pour boiling water over lids. Peel the garlic, wash the herbs, chop the pepper. At the bottom of the jar put a leaf of horseradish, a sprig of dill, currant leaves. Fill jar tightly with cucumbers. Throw in the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain water into a saucepan. Add 100 ml. boiled water. Let it boil. jars pour salt and crushed acetyl chloride. Pour cucumbers with boiling cucumber water one jar at a time. To the top. Close the bank immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and put in the pre-prepared "heat". Leave cucumbers pickled for a day.

5. Pickled cucumbers with gooseberries

The recipe has been tested many times. There are never any misfires. For several years I have been closing cucumbers exactly according to this recipe - jars do not explode, they do not become cloudy.

Products:

for four liter and three 700-gram cans
1. Small cucumbers - 4 kg.
2. Gooseberries - 0.5 kg.
3. Garlic - 1 head
4. Cherry leaf - 10 pcs.
5. Currant leaf - 5 pcs.
6. Large horseradish leaf - 1 pc.
7. Dill - 1 branch-stem with an umbrella
8. Black pepper - 10 peas
9. Carnation - 10 flowers
10. Small horseradish root - 1 pc.
11. Spring water - 3.5 liters
for the marinade (per 1 liter of water):
1. Salt - 2 tbsp. spoons
2. Sugar - 3 tbsp. spoons
3. Vinegar 9% - 80 gr.

How to cook pickled cucumbers with gooseberries:

Wash cucumbers thoroughly. Pour cucumbers with cold water for 3-4 hours. Wash the greens, dry with napkins. Cut finely. Peel the garlic and horseradish root and chop finely. Put everything in a bowl and mix well. Cut off the buttocks of the cucumbers. Sterilize jars. In each jar, put a tablespoon of a mixture of herbs and garlic with horseradish. Lay the cucumbers tightly, pour a handful of washed gooseberries on top. Boil water, pour cucumbers, heat min. 15. Repeat again. Then, in the water drained from the cucumbers, add pepper, cloves, sugar, salt, vinegar. Boil the marinade over low heat for min. 10-13. Fill jars with marinade to the top so that even a little flows out. Boil lids for 5 minutes. Roll up the jars, put the lids down, wrap very well. After a couple of days, turn the cucumbers over, hold them under the covers for another two days.

6. Pickled cucumbers, sterilized without vinegar

The recipe for pickles without vinegar allows you to make fragrant and crispy cucumbers for the winter.

Products:

1. Cucumbers - 1 kg.
2. Horseradish root - 50 gr.
3. Garlic - 1-3 cloves
4. Bay leaf - 1-2 pcs.
5. Oak leaves - 1 pc.
6. Cherry leaves - 1 pc.
7. Blackcurrant leaves - 1 pc.
8. Mustard (grains) - 1-3 pcs.
9. Dill - 30-40 gr.
10. Dill (seeds) - 2-3 pcs.,
for brine:
1. Water - 1 liter
2. Salt - 2 tbsp. spoons

How to cook pickled cucumbers, sterilized without vinegar:

Cucumbers are placed in jars, poured with brine, covered with lids and kept for 3-4 days at room temperature (for lactic acid fermentation). Then the brine from the jars is drained and boiled. Cucumbers are thoroughly washed in cold water. They are placed in jars again, adding spices and spices for the aroma, density and fragility of cucumbers. Jars with cucumbers are poured with boiling brine and sterilized at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes ..

7. Pickling cucumbers in jars - the easiest and most delicious recipe

Products:

1. Water - 1 liter
2. Salt - 50 gr.
3. Cucumbers - how much will it take
4. Spices to taste

How to cook pickled cucumbers in jars - the easiest and most delicious recipe:

A small amount of cucumbers can be salted without pasteurization, in glass jars. Fresh, preferably the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with boiling (but it can also be cold - this is a cold way of pickling cucumbers) 5% salt solution (i.e. 50 g of salt per 1 liter of water ).Jars are closed with tin cans boiled in water, but they are not rolled up, but put at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and corked with a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.

8. Pickled cucumbers and tomatoes (very simple and delicious recipe)

This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.

Products:

for a three-liter jar:
1. Cucumbers - how much will it take
2. Tomatoes - how much will it take
3. Lemon acid- 0.5 tsp
4. Salt - 70 gr.
5. Sugar - 1.5 tbsp. spoons
6. Bay leaf - to taste
7. Peppercorns - to taste
8. Onion - 2-3 pcs.
9. Garlic - 3-4 cloves
10. Sweet pepper - 2-3 pcs.
11. Cherry, currant, oak leaves - 3-4 pcs.
12. Amaranth (amaranth) - 1 sprig

How to cook pickled cucumbers and tomatoes (very simple and delicious recipe):

At the bottom of a dry steamed jar, put dill, horseradish, 3-4 leaves of cherries, currants, oak, a sprig of amaranth (so that the cucumbers crunch). Put cucumbers (tomatoes) in a jar or make a platter. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 l) - carefully so that the jar does not crack. Roll up immediately, turn upside down and wrap until completely cool.

9. The secret recipe for awesome cucumbers "You will lick your fingers"

Products:

1. Cucumbers - 4 kg.
2. Parsley - 1 bunch
3. Sunflower oil - 1 cup (200 grams)
4. Table vinegar 9% - 1 cup
5. Salt - 80 gr.
6. Sugar - 1 cup
7. Black ground pepper - 1 dessert spoon
8. Garlic - 1 head

How to cook secret recipe awesome cucumbers "You will lick your fingers":

4 kg of small cucumbers. My. You can trim the ponytails and noses slightly. Cucumbers, which are larger, cut lengthwise into 4 parts. Cut the smaller ones in half lengthwise. Place prepared cucumbers in a bowl. Finely chop a good bunch of parsley and send to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 gr. salt (do not fill a 100-gram cup to the top on your finger). Pour a glass of sugar, a dessert spoon of ground black pepper into the resulting marinade for cucumbers. Cut the head of garlic into slices and into the pan. We are waiting for 4-6 hours. During this time, the cucumbers will release juice - in this mixture, pickling will take place. We take sterilized 0.5 liters. jars and fill them with pieces of cucumbers: put the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes.

10. Pickled Cucumber Salad

Products:

per 0.5 liter jar
1. Cucumbers
2. Onion - 2-3 pcs.
3. Carrot - 1 pc.
4. Garlic - 1 clove
5. Dill seeds (dry) - 1 teaspoon
6. Bay leaf - 1-2 pcs.
7. Allspice - 2 peas
for marinade (for 8 cans of 0.5 liters)
1. Water - 1.5 liters
2. Salt - 75 gr.
3. Sugar - 150 gr.
4. Table vinegar - 1 cup

How to make Pickled Cucumber Salad:

Banks 0.5 l. with lids must be sterilized beforehand. Wash cucumbers. We clean the onions, 2-3 medium onions, 1 carrot are consumed for each jar. Cut the cucumbers crosswise into centimeter washers. We also cut the onion into thin rings, and rub the carrots on a coarse grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice pepper. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so to the top of the jar we alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 g in it. salt (about 3/4 of a 100-gram cup), 150 gr. sugar and pour a glass of table vinegar at the end. Pour jars with boiling marinade, cover with lids and sterilize for 35 minutes. at a low boil. We take it out, roll it up tightly, you can turn it over, but if you want to keep a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover the pickled salad - let it cool until the next day.

11. Lightly salted cucumbers with vodka

Products:

1. Cucumbers
2. Horseradish leaves
3. Cherry leaves
4. Currant leaves
5. Bay leaf
6. Umbrellas dill
7. Black peppercorns
8. Vodka - 50 ml.
9. Salt - 2 tbsp. spoons

How to cook salted cucumbers with vodka:

Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put them in a saucepan, add peppercorns and put cucumbers on top. Prepare a brine at the rate of 2 tablespoons of salt and 50 ml. vodka to 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

12. Lightly salted cucumbers "Sharp"

Products:

1. Small cucumbers - 1 kg.
2. Garlic - 4-5 cloves
3. Pod hot pepper-1/2 piece
4. Large bunch of dill
5. Coarse salt - 6 tbsp. spoons

How to cook salted cucumbers "Sharp":

Take young and elastic cucumbers, rinse. Trim off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. At the bottom of the jar, place 2/3 of the total amount of dill and thinly sliced ​​garlic. Then lay out the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Put salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes. Drain the water, bring to a boil and again fill the cucumbers with the resulting saline solution. Cover the jar with a saucer, on which place a small weight, such as a small jar of water. Leave cucumbers at room temperature for 2 days.

13. Summer salad for the winter

Products:

1. Dill, parsley
2. Garlic
3. Sweet pepper
4. Bow
5. Tomatoes
6. Cucumbers
7. Vinegar 9%
8. Salt, sugar
9. Allspice, cloves, bay leaf, allspice

How to cook summer salad for the winter:

In a sterile jar (I have 1 liter), put 3-4 sprigs of dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a hot pepper ring, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips ( pepper, I always take either yellow or orange for a variety of colors), then cut the cucumbers, but not thinly, and tomatoes (it is advisable to take tomatoes that are strong, fleshy, well brown, so that they do not sag and turn into porridge). When laying vegetables, tamp a little. Then put 4-5 pieces on top. allspice, 2 cloves, 2-3 bay leaves. We prepare the brine: for 2 liters of water, 0.5 cups (250 gr.) of sugar, 3 tablespoons of salt without top, when it boils, pour 150 gr. vinegar 9% and immediately pour the brine into jars (this brine is enough for 4-5 liter jars). Then sterilize the jars for 7-8 minutes. from the moment of boiling and immediately roll up.
In winter, when serving, drain the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour vegetable oil to taste.

14. Assorted marinated granny Sonya

Products:

on 3 l. bank
marinade:
1. Salt - 2 tbsp. spoons
2. Sugar - 6 tbsp. spoons
3. Vinegar 9% - 100 gr.

How to cook assorted marinated granny Sonya:

At the bottom of the jar we put a leaf of grapes, 1 leaf cr. currants, 1 leaf black. currants, a bunch of dill along with an inflorescence, 2 laurels. leaf, horseradish root (the size of an index finger), 1 pod of hot pepper, 10 black peas. pepper, 2 cloves of garlic. We put vegetables in a jar (anything - cucumbers, tomatoes, onions, sweet bell peppers, cauliflower, white cabbage).
Pour 1150 ml into each jar. boiling water (1 liter 150 ml.). Let stand for half an hour. Then pour all the water from the jars into a large saucepan (or two), add salt, sugar, vinegar, boil for 2-3 minutes. Now pour the marinade back into the jars, close the lids, turn them upside down and wrap them in a warm blanket.

"Super Chef" wishes you bon appetit!