Among housewives, canning cucumbers for the winter without sterilization is popular, because it is quick and easy to carry out, without the use of special knowledge. The preparation turns out to be very tasty, crunches when consumed, retains all the benefits and aroma of fresh vegetables. It's nice to eat it in winter to feel the taste of summer again.
How to pickle cucumbers without sterilization
Mistresses note that harvesting cucumbers for the winter without sterilization is a simple procedure if certain tricks are followed:
- for pickling, you need to select special varieties that are marked with a special mark; salad varieties are not suitable for this role, because they will not crunch;
- it is better to pick up jars for pickling with closing lids that do not need to be rolled up;
- fruits should be selected small in size, selected without damage, yellow spots and cracks;
- freshly picked vegetables from the garden should be soaked in low temperature water for a couple of hours before processing;
- marinade without sterilization makes the final product crunchy, which will be very useful for novice housewives to know;
- if you add a little vodka to the marinade, the snack will last longer;
- the consistency of the final product depends on the spices - when horseradish leaves are added, it will crunch, when horseradish root is added, it will feel sharp, with mustard and tarragon a special aroma is obtained, and with oak leaves - elasticity;
- it is necessary to lay the workpiece in sterilized jars, close the lids treated with boiling water;
- after rolling, the jars must be placed for cooling, wait a day, take out for storage;
- A properly prepared snack can be stored for up to a year.
Delicious pickled cucumbers with mustard
To prepare a fragrant snack with the addition of mustard, you should take the following components:
- cucumbers - 1500 g;
- salt - 30 g;
- water - 1000 ml;
- acetic acid - 20 ml;
- sugar - 25 g;
- pepper - 2-3 peas;
- mustard seeds - 15 g;
- grated garlic - 2-3 cloves.
How to pickle cucumbers for the winter in jars with mustard, a step-by-step recipe will tell you:
- Rinse the fruits, soak, sterilize the dishes.
- Put the product in liter jars, add all the spices to the bottom, pour boiling water, wait 10 minutes.
- Drain the water, add sugar, salt, boil, pour vinegar.
- Pour the jars with the resulting marinade, roll up.
- For ease of use, vegetables can be pre-cut into circles.
- Instead of mustard, you can use hot peppers, chili or red ketchup.
Quick Pickled Cucumbers
To prepare a delicious snack for the winter very quickly, you will need the following components:
- cucumbers - 1500 g;
- greens - 20 g;
- garlic - 5 cloves;
- horseradish - 10 g;
- water - 1500 ml;
- salt - 45 g;
- sugar - ½ tablespoon;
- acetic acid - ¾ cup.
Recipe for pickled cucumbers without sterilization, made quickly using three fills:
- Sterilize liter containers, put parsley, dill, celery, horseradish leaves with blackcurrant, lay cucumbers vertically, put a dill umbrella on top.
- Pour boiling water, close the jar, leave for 3 minutes, drain, pour boiling water again.
- At the third pour, add garlic, horseradish, marinade.
- Boil the marinade for several minutes, pour vinegar into it, pour it into containers, and then close them.
- After cooling upside down, they are ready for storage.
How to make Bulgarian pickled cucumbers
In modern cuisines, pickling cucumbers without sterilization in Bulgarian style is popular. For manufacturing, you should take:
- cucumbers - 3000 g;
- water - 1250 ml;
- salt - 15 g;
- sugar - 1/2 cup;
- vinegar essence - 1/2 cup;
- cherry leaves, dill umbels, garlic, onion;
- carrots - 1 pc.;
- black and allspice peas, bay leaf.
Pickled preservation is done as follows:
- Rinse vegetables, soak for 4 hours to add crunch, wash out nitrates and bitterness.
- Sterilize liter jars, wash greens, peel onions, garlic and carrots, cut into rings.
- Cut off the ends of cucumbers by 1 cm, wipe with a sponge to remove the remnants of the earth.
- Boil water, put greens, spices, vegetables in jars, pour boiling water, wait 20 minutes.
- The same amount of water must be boiled with the addition of sugar and salt, after removing from the fire, add vinegar, drain the first water from the workpiece, pour the marinade.
- Close jars, let cool.
- A month later, the appetizer is ready to eat, has a good taste, strong structure.
How to cook pickled cucumbers with citric acid
If the household does not like the too bright taste of vinegar, then you can make pickled cucumbers without sterilization with the addition of citric acid. The recipe calls for:
- cucumbers - 1500 g;
- sprig of dill with seeds - 1 pc.;
- garlic - 3-4 cloves;
- mustard seeds - ½ teaspoon;
- black pepper, white - 4 peas;
- bay leaf - 2 pcs.;
- water - 4 glasses;
- citric acid - 5 g;
- salt, sugar - each 2 tablespoons.
Step-by-step master class for preparing a pickled dish:
- Wash the cucumbers, soak for 3 hours, cut off the ponytails with spikes.
- Sterilize jars with lids.
- Divide the dill into pieces, peel the garlic, chop into plates.
- Put the spices into the bowl.
- Lay the cucumbers tightly, pour boiling water to the top, wait 15 minutes, drain.
- Make a brine: put sugar and salt in water, boil for 2 minutes, skimming off the foam.
- Pour the workpiece with a solution, put citric acid, roll up.
- Twist the rolled up jar so that the acid dissolves, let it cool.
- After pouring, the brine will look cloudy, but when the acid dissolves, it will become transparent.
Crispy Pickled Cucumbers
To get pickled cucumbers without sterilization with a crispy texture, you need to take:
- small vegetables - 2000 g;
- garlic - 2 cloves;
- carrots - 100 g;
- vinegar - 10 ml;
- sprig of parsley - 1 pc.;
- water - 4 glasses;
- salt - 15 g;
- sugar - 30 g;
- pepper - 5 peas;
- cherry leaf, cloves - 3 pcs.
Instructions for preparing snacks come down to the following method:
- Soak vegetables, put in sterilized jars with garlic, carrots, herbs.
- Pour in boiling water, wait 10 minutes, pour out, repeat.
- For the third filling, salt, sugar, spices are added, boiling is carried out.
- The resulting marinade is poured into jars, vinegar is added, rolled up.
Video: pickled cucumber recipes for the winter in jars
It will be useful for any housewife to learn the secrets of preparing delicious blanks that are stored for a long time without requiring any hassle with manufacturing. There are recipes for sweet-tasting vegetables, exquisite combinations, but the videos below describe in detail and clearly show how to cook a crispy preparation, pickle vegetables with pepper, or as a later use in salads. These simple lessons will help you prepare a fragrant dish that delights with its simple but rich taste all winter.
Crispy pickled cucumbers for the winter without sterilization
Pickling cucumbers for the winter with pepper
How to pickle cucumbers for salads
If you are a happy owner of a summer cottage or you have a whole household plot at your disposal, then this article is definitely for you. The cucumber harvest is in full swing in most cities. They will be discussed.
When the blanks are salty and are already in the pantry and are waiting in the wings. And various salads from fresh vegetables have already become boring, then my recipes for excellent snacks from chopped cucumbers are just right.
1. Chopped cucumbers with parsley without sterilization
Parsley is an incredibly fragrant green, combined with cucumbers, you get a delicious and spicy cold appetizer. Preparing such a blank is simple, see for yourself from my recipe. By the way, if parsley is not to your liking, you can replace it, for example, with dill.
Ingredients:
- Cucumbers - 4 kg
- Vegetable oil - 200 ml
- Vinegar 9% - 200 ml
- Sugar - 200 g
- Garlic - head
- Parsley - 100 g
- Salt - 3 tbsp. spoons
- Ground black pepper - 1 tbsp. a spoon
Cooking steps:
1. Trim buttocks from cucumbers, and then cut into medium-sized bars.
2. Chop the washed and dried greens with a knife as finely as possible.
3. Arm yourself with a deep container in which you place chopped parsley, cover it with salt, pour in vinegar and water. Grate the garlic cloves on a fine grater or pass through a press to the greens. Mix everything well, this will be our marinade.
5. Place the appetizer in sterilized jars. Try to pack them as tightly as possible. Pour an equal amount of the marinade from the container into each jar.
6. It remains only to roll them up with lids and put them in a cool place for storage.
Have a great mood and long-stored blanks!
2. Rolls of cucumbers with red currants for the winter
Not only delicious, but also a very beautiful snack. This is not a shame to put on the table, it will undoubtedly become a decoration of your holiday. The recipe is designed for two jars of half a liter.
Ingredients:
- Cucumbers - 1.5 kg
- Red currant - 50 g
- Garlic - 4-5 cloves
- Dill - 2 umbrellas
- Mint - 6-8 leaves
- Salt - 1/2 tbsp. spoons
- Sugar - 1 tbsp. a spoon
- Vinegar - 2 tsp
- Water - 500 ml
Cooking steps:
1. Cut the washed fruits into thin slices as shown in the photo. This is very easy to do with a regular vegetable cutter.
2. Coarsely chop the garlic cloves. Rinse the berry, it is important that the currant is on the branches, leave it to dry.
3. From the slices of cucumbers, wrap the rolls as tightly as possible.
4. At the bottom of the jars, prepared according to all the rules in advance, place dill on the umbrella, a few mint leaves.
5. We begin to fill them: first lay the rolls tightly, shifting with pieces of garlic. Then a few branches with red currants.
6. In a filled jar, place another dill umbrella, a couple of bunches of berries on top.
7. These are the beautiful filled jars you should get. Add a teaspoon of vinegar to them.
8. Fill the pot with water and send it to the stove. After boiling, add salt and sugar to it. Stir until dry ingredients are dissolved.
9. Fill the jars to the brim with hot brine and roll up the lids.
Leave the appetizer at room temperature for a couple of days, and then they can be removed to the place where all your preparations are stored for the winter.
Good luck with your cooking!
3.
This winter cucumber salad is very popular in our family. We prepare a lot of jars, and in winter the snack is eaten with great pleasure. I advise you to try it, step by step recipe below.
Ingredients:
- Cucumbers - 5 kg
- Onion - 1 kg
- Dill - 300 g
- Vinegar 9% - 100 ml
- Sugar - 5 tbsp. spoons
- Salt - 2 tbsp. spoons
- Sweet peppercorns - to taste
Cooking steps:
1. The fruits must be thoroughly washed, even soaking them for a couple of hours is not forbidden. Then cut the cucumbers into halves of circles, it doesn’t matter here, it can be whole circles.
2. Free the onions from the husk, rinse under cold water, then cut into half rings.
4. At this time, chop the greens. I use dill, but any other will do.
5. Take a capacious saucepan, mix vinegar with sugar and peppercorns in it.
6. Transfer the infused cucumbers with onions to the marinade. Place the saucepan on the stove, stirring over moderate heat, bring the contents to a boil. After that, spread the salad in pre-prepared jars, close the lids.
Turn the jars upside down, wrap. After a day, they can be removed to your pantry. Enjoy your meal!
4. Appetizer of cucumbers with mustard for the winter in jars
Fragrant crispy cucumbers, an indispensable snack for all times. Mustard will add a spicy taste. It doesn't take much effort or time to prepare. But on winter feast days, the snack will be eaten with a bang.
Ingredients:
- Cucumbers - 4 kg
- Vegetable oil - a glass
- Salt - 3 tbsp. spoons
- Sugar - glass
- Dry mustard - 1 tbsp. a spoon
- Vinegar 9% - a glass
- Chopped garlic - 3 tbsp. spoons
- Ground black pepper - 2 teaspoons
Cooking steps:
1. Rinse the cucumbers thoroughly, then cut them into circles half a centimeter thick.
2. Transfer the mugs to a larger container, add all the ingredients, including mustard, mix. In this state, they should be left for three to four hours.
3. During this time, it is advisable to occasionally stir the contents of the container.
4. Cucumbers will release juice during this time, approximately the same amount of brine should be.
5. Banks must be processed, that is, thoroughly washed and sterilized. Only after that fill them with a snack, pour brine from the container. Then close the lids tightly.
Happy winter snacks!
5. Korean-style cucumbers are the most delicious recipe for the winter
A very simple recipe to follow. A moderately spicy appetizer is suitable for a festive table with strong drinks. Yes, and just with fried potatoes will be very tasty.
Ingredients:
- Cucumbers - 2 kg
- Carrots - 500 g
- Sugar - 1/2 cup
- Vinegar 9% - 1/4 cup
- Vegetable oil - 1/2 cup
- Salt - 50 g
- Garlic - 2-3 cloves
Cooking steps:
1. Peel the carrot, grate it on a special grater for Korean dishes, or simply chop it into small strips.
2. Cut the well-washed cucumber fruits into medium-sized cubes.
3. Transfer the chopped vegetables to a bowl, add sugar, salt. Peel the garlic cloves, chop finely with a knife, send to a bowl. Then pour vegetable oil and vinegar.
4. The contents of the bowl must be mixed properly.
5. After that, cover the bowl tightly with a plate or cling film, and then refrigerate for 24 hours.
6. Arrange the finished snack in clean jars with a small volume, pour the marinade from the bowl.
7. Roll up the lids and move the jars to a cool place.
Korean-style cucumbers can be eaten right away, or you can prepare them for the future for the winter. Eat with pleasure, treat your friends and acquaintances!
6. Recipe for chopped cucumbers with garlic for the winter without sterilization
In such an appetizer, you can use all the fruits that are not suitable for preservation as a whole. Very convenient, besides, a snack with a bright taste that will not leave you indifferent. With a young round potato, it’s generally overeating.
Ingredients:
- Cucumbers - 4 kg
- Garlic - 100 g
- Salt - 3 tbsp. spoons
- Sugar - 3 tbsp. spoons
- Vinegar 9% - 200 ml
- Vegetable oil - 250 ml
- Ground black pepper - 50 g
Cooking steps:
1. Prepare the cucumbers, wash, cut into small thick slices.
2. Peel the garlic, cut it finely with a knife.
3. In a spacious bowl, place cucumbers, chopped garlic, sprinkle with salt.
5. Pour ground black pepper on top.
6. Mix the contents well so that each piece of cucumber is covered. Then you need to leave it in this state for several hours, at least two.
7. Distribute cucumbers in jars, it is convenient when they are of the same volume.
8. Pour cucumber marinade into each jar under the neck, and then close them tightly with lids.
Enjoy the taste and aroma, bon appetit!
7. Video recipe for delicious sweet cucumbers in oil
Cook with pleasure, bon appetit!
In my opinion, blanks for winter are such an irreplaceable thing, without which it is difficult to imagine our life. It's delicious and also very convenient. Such snacks will not leave you hungry under any circumstances. Cook for your family with love, share our recipes with your friends.
Pickled cucumbers are an integral part of the winter diet. They are good both on their own and in a variety of salads and snacks. In this article, we will look at the most popular salting methods.
Each of us loves to eat something tasty. Pickled cucumbers are an excellent solution both for solo consumption and as part of various salads. We offer the best recipes for winter preservation
To pickle cucumbers in this way, you will need:
- cucumbers;
- jars washed and dried in advance;
- cold water (not from the tap);
- salt: 2 tablespoons per 1 liter of water;
- a pair of horseradish leaves;
- a few peeled garlic cloves;
- black peppercorns;
- dill;
- dry mustard;
- Chile;
Before you start the preservation process, you need to stock up on jars and lids that are suitable in size. Covers can be taken both kapron and metal. However, the latter may have consequences in the form of corrosion of the metal inside and out.
Before proceeding with preservation, soak the cucumbers in cold water for 3 hours (for those bought in the store, the time should be increased to 6 hours). Thanks to this simple operation, the vegetables will collect the required amount of water and will not later get it from the brine, which will allow the liquid to remain in the right amount. After soaking, rinse the cucumbers with running water.
Wash lids and jars. It is not necessary to sterilize them, but it is recommended to at least pour boiling water over them.
Put the cucumbers in jars, add greens. It is also at this stage that seasonings should be used: mustard, garlic, pepper, chili.
Take a saucepan, fill it with water. For every liter, add two tablespoons of coarse salt. Thus, for a three-liter jar, you will need one and a half liters of liquid and three tablespoons of salt. Stir the resulting solution, let stand. In no case should the thickening of salt be poured. Next - fill up to the neck, cover with plastic lids and leave in a cold place.
A couple of times a week, check the canning for mold on unbrine-coated cucumbers. Each of them must be completely filled with brine! If there is too little liquid, then it should be poured to the very edge of the jar (the composition of the solution remains the same: two tablespoons of salt per liter of water)
You don't have to worry about fermentation. This is fine. The colder the place in which you store the preservation, the longer it will take for the fermentation process. On average, it takes 35-40 days.
To make your cucumbers tasty and crispy, follow the recommendations:
- For even salting, put cucumbers of approximately the same size.
- The oak leaf will give the vegetables a crunchiness.
- Don't stack the cucumbers too close together or they will lose their crispiness.
- Use rock salt, fine and iodized cucumbers will be too soft.
- Cut off the ends, so you can protect yourself from nitrates.
In hot jars without vinegar under iron lids
Hot pickling of cucumbers is a technique that has been passed down from generation to generation. This simple but time-tested recipe can prepare delicious cucumbers for the winter. You will need (for one liter jar):
- cucumbers - 800 grams;
- garlic - 8 cloves;
- horseradish root - a piece 2-4 centimeters long;
- peppercorns;
- dill - 2 umbrellas;
- 2 leaves of currant and cherry;
- horseradish leaf;
- liter of water;
- salt - a tablespoon with a slide.
First of all, sort out the cucumbers. They should be dense, with intact skin. Rinse them with running water and trim the ends on both sides.
Soak cucumbers in cold water for 3-4 hours. At this time, sterilize the jars and boil the iron lids.
We wash dill, cherry and currant leaves, horseradish root and leaves. Horseradish leaves are cut into small pieces. We repeat the same with the root. We clean the garlic.
At the bottom we put pepper, currant leaves and cherries, add half a portion of dill, garlic and horseradish leaves.
We stack the cucumbers as tightly as possible, trying to minimize the free space inside the jar. Put the remaining garlic, dill and horseradish on top.
To prepare the brine, add salt to the water and mix thoroughly. Pour in the solution. Cover it with a lid and send it to a cold room or refrigerator. Should be kept for 1-2 days.
Drain the brine into a saucepan, add half a glass of water to it and bring to a boil over high heat. Fill jars with cucumbers with this solution.
We tightly twist the jars and turn them upside down, wrap them with a warm scarf or scarf and keep it that way for 10-12 hours. Then we take it out for storage in a dark place.
Pickles for the winter for storage in the apartment
Not everyone has the opportunity to store canned goods in the basement, so recipes for storing vegetables in an apartment are popular with many lovers of pickles. We present the simplest and most delicious of them.
Before starting the salting process, be sure to sterilize the lids; the jars themselves can simply be rinsed with boiling water.
Lay the spices on the bottom, which are included in the so-called "picking broom", which can be bought at a specialized store or on the market. You can also add a horseradish leaf or tarragon to add crunchiness to the cucumbers. Cut all spices as small as possible.
Tamp the cucumbers into jars, try to keep as little free space inside as possible.
Prepare the brine: for a ten-liter bucket of water, you will need 3 cups of salt. Mix the solution well and pour over the cucumbers. Leave them for two or three days.
On the third day, pour the brine into the pan. Since the cucumbers sank, we take one jar and report from it to others. Make sure the vegetables are tightly packed together.
Pour the cucumbers twice with boiling water, let it brew for five minutes. Boil the brine, pour it out so that the solution completely covers the vegetables. We close the jars, turn them over and send them to the heat for the night. After that, we transfer to the darkest place in the apartment.
The most delicious recipe for crispy pickles
Of course, every housewife considers her recipe to be the best. However, we will share with you the method of pickling cucumbers, which can easily become your favorite. Cucumbers are crispy, spicy, slightly sweet.
For one liter jar you will need:
- one and a half liters of water;
- salt - 50 grams;
- sugar - 100 grams;
- vinegar 9% - 100 milliliters;
- cucumbers - 1 kilogram;
- onion - 150 grams;
- bay leaf - 20 grams;
- black pepper to taste;
- bunch of dill.
Cut the onion into rings, lay it on the bottom of the washed jar. Add black pepper and dill.
Rinse the cucumbers thoroughly under running water, cut off the ends. Pack tightly into jars.
For the marinade, boil water, add salt, sugar and vinegar to it. Pour jars of cucumbers with hot marinade. Pour water into a saucepan, bring to a boil and put a jar covered with a lid there so that the water is up to the level of half the container. Sterilize for ten minutes. Do not be alarmed if the cucumbers change color, this is normal.
We take out the bank and roll it up. We store it in a cool dark place.
On the topic of canning for the winter:
- Pickled Tomatoes - 11 Delicious Tomato Recipes
We offer you the simplest, but at the same time delicious recipe for pickling cucumbers without sterilization.
Ingredients:
- fresh cucumbers;
- dill;
- horseradish;
- bell pepper;
- cherry and black currant leaves;
- garlic;
- vinegar essence;
- coarse salt.
In order for the cucumbers to be firm and crispy, pre-soak them in cold water.
In carefully washed jars, put a leaf of horseradish, dill, one leaf of cherry and black currant. We put cucumbers on the greens, it is better to take small vegetables. We cut the bell pepper into pieces and send it there.
Peel the garlic and place directly in slices in a jar around its perimeter. Place dill on top of cucumbers.
Boil water. Pour cucumbers into it, wait ten minutes, then pour the brine into the pan and bring to a boil again. Refill the jar with liquid. Repeat this procedure again.
Prepare a saline solution. Put the drained water on fire. Add one tablespoon of salt and sugar to it. Add some water to replace the evaporated.
Now add 1 teaspoon of 70% vinegar essence.
Fill the jars to the top with boiling brine and roll them up. Turn upside down and carefully wrap. This is necessary so that the contents warm up well. After all, we prepare our pickled cucumbers without sterilization and, therefore, this is very important.
Store the finished preservation in a cool dark place.
Salted cucumbers for the winter with mustard
This recipe is sure to please spicy lovers. And it is very easy to make such a pickle! For this you will need:
- cucumbers - 10 kilograms;
- garlic, it is better to take young - 150 grams;
- dill;
- cherry and horseradish leaves;
- bitter red pepper;
- water - 5 liters;
- mustard powder - 150 grams;
- peppercorns.
As with any other method of pickling cucumbers, soak them for six hours in cold water. Boil water in a saucepan and cool it to room temperature. Pour salt into it and stir until the crystals are completely dissolved. Sterilize jars and lids. Put spices and seasonings at the very bottom of each jar. Place cucumbers on top. Pour in brine, add one heaping tablespoon of mustard on top. Close the jar with a capron lid and store in a dark place. Vegetables will be ready in about a month.
How to salt correctly: secrets and rules
Many housewives think that preparing delicious pickles is a difficult task. However, there are no difficulties in conservation if you follow some recommendations.
- Choose good quality cucumbers. Of course, the most ideal option would be if you grow them in your own garden. Store-bought ones will work though. Give preference to small cucumbers, because they are better salted and denser in the jar. Try to use only young vegetables for harvesting. They should feel firm to the touch and not too dark.
- It is better to pickle cucumbers in clean well water.
- Use your favorite spices. It is better not to spare them, because they will give the vegetables a unique taste and aroma.
- For conservation, rock salt is best. Thanks to her, the vegetables will have a full and rich taste.
- To keep the jar from exploding, add one tablespoon of vodka to it.
Delicious food is one of the secrets of a happy life. And homemade preparations can be safely attributed to the category of delicacies! Now you know the best recipes for pickles and you can easily please your loved ones with tasty and healthy preservation.
Pickled cucumbers are certainly different from lightly salted ones. Because we prepare pickled ones for the winter, and lightly salted ones for immediate consumption.
I have already given articles. He gave separately. Now it's time to harvest pickled cucumbers for the winter. Yes, not just pickled, but crispy, plump. This is what we're going to do now.
How to pickle cucumbers. Step-by-step recipes for pickled cucumbers with various sterilization options
In this article, you will find 3 of the best and easiest recipes, in my opinion, how to prepare pickled cucumbers for the winter. They differ in sterilization methods and ingredients.
Read, watch and prepare. I wish you success!
Menu:
Pickled cucumbers in liter jars for the winter
Ingredients:
- cucumbers
- Stems (petioles) and horseradish leaves
- Garlic
- Hot chilli pepper
- black currant leaves
- cherry leaves
- dill umbrellas
- Salt, sugar
- Vinegar 9%
Cooking:
1. We must have sterilized jars with lids ready. We sterilize as follows: we wash the jars well with soda or mustard, do not wash the jars for sterilization with detergents.
2. We put the washed clean jars in a cold oven, set the temperature to 130 ° C and after the oven heats up we keep them there for 5 minutes, turn off the oven, open the door and let the jars cool completely. That's it, the banks are ready. Well, just fill the lids with boiling water, also for 5-10 minutes.
3. Cucumbers should be fresh, young, 8-15 cm long. Of course, you can take another length, but I'm talking about the best option. And those cucumbers that are longer can be preserved sliced, and not whole.
4. Choose cucumbers with pimples, not smooth ones. As I already wrote in an article about lightly salted cucumbers, do not take bitter cucumbers for pickling. They will remain bitter even after salting. Salt does not kill bitterness.
If you buy cucumbers, ask sellers if their cucumbers are suitable for canning. Not all varieties of beautiful cucumbers can be preserved for the winter
5. Wash the cucumbers well and cut off the ends on both sides. Pour the cucumbers with ordinary cold water, not boiled. Leave for 1-2 hours, but not longer, so that the cucumbers do not sour.
We will pickle in liter jars. This is convenient because even if someone comes to visit, the jar of cucumbers will be enough and at the same time they are eaten in one sitting.
Laying the spices preparing our future pickled cucumbers for the marinade
6. Getting to the spices. Horseradish is an essential ingredient, it gives crunchiness and strength to cucumbers. If horseradish leaves are very large, tear or cut into smaller ones and put them first in clean, sterilized liter jars. Do not try to stuff the entire sheet into the jar, half or even a quarter of the sheet is enough.
7. In each jar we put one currant leaf, two cherry leaves, 1 garlic clove, cut in half and a piece of horseradish stalk. Later we will add a dill umbrella to each jar.
Spices should not be too much. Enough, 10% of the capacity of the can.
9. On top of the cucumbers, we will lay out the second part of the same spices, on a currant leaf, on a piece of horseradish stalk, on a clove of garlic cut in half.
10. If there is space left in the jars, put a small cucumber on top and add chopped cucumbers so that the jar is full to the top. We cut the hot pepper and, together with the seeds, put a couple of small pieces in each jar.
Who does not like spicy, although pickled cucumbers will turn out not very spicy, you can not do this. Do not put hot peppers.
11. From above we lay one or two dill umbrellas in a jar. Everything, our jars are fully assembled and ready for the marinade.
Cooking marinade
12. For every liter of water we take 2 tablespoons of salt and one tablespoon of sugar. We put a few bay leaves, a few peas of black allspice, you can also add mustard seeds. Well, if there is, then add a mixture for pickling cucumbers. It's all there.
13. Put the pan on the fire, bring to a boil. Let it boil for 3-4 minutes and the marinade is ready.
14. But before pouring the marinade, we still need to sterilize the cucumbers and spices. To do this, slowly pour a little ordinary boiling water into each jar and pour the same amount into other jars, then return to the first one and add a little more.
15. And so top up the intake at 3-4. So that your banks do not burst. Pour just under the neck so that all the greens are covered with water. We cover the jars with lids. Let stand for 4-5 minutes.
16. Then drain the water and repeat the procedure. Pour boiling water over, close the lids and now leave for 5-7 minutes. Cucumbers should warm up well.
17. To drain water from jars, the contents of which should remain inside, special polyethylene lids with holes are sold. It is very comfortable. Be careful. Don't get burned!
If this is not done, then such jars will not be stored for a long time, they will swell.
Start pickling cucumbers
18. Bring the marinade to a boil and immediately, almost boiling, pour into jars. Our jars are hot, so you can pour the marinade, do not be afraid.
19. At the same time, fill the lids with which we will close the jars with boiling water.
20. Did you notice that we haven't added vinegar yet. Adding vinegar to the marinade, I think is wrong. It will evaporate a lot when boiled. Therefore, we will add it directly to the banks. Add 30-35 ml to each jar. 9% vinegar. This is about 2 tbsp.
21. After adding vinegar, add the marinade to the very top of the cans. When pouring, we try to get bay leaves, allspice peas and other spices from the marinade into each jar.
Attention! When salting, take rock salt. Do not take salt "Extra" and especially iodized. Cucumbers may be soft.
22. We close the jars with sterilized lids and roll them up. Turn each jar upside down. Check if it's leaking.
23. Well, that's all. Our pickled cucumbers, tasty, crispy, are ready for the winter. We leave the jars to cool with the lids up, without closing anything, otherwise the cucumbers will steam.
After we put the cucumbers in storage, again with the lids up.
You can try them in a couple of weeks, but it's better to leave them for the winter and start opening in a couple of months.
Enjoy your meal!
Recipe for pickled cucumbers with original sterilization
Ingredients:
For a 1 liter jar:
- cucumbers
- Stems (petioles) of horseradish - 1-2 pcs.
- Blackcurrant leaf - 1-3 leaves
- Cherry leaf - 2-3 leaves
- Umbrella dill - 1 pc.
- Garlic - 1-2 cloves
- Allspice - 2-3 peas
- Black pepper - 2-3 black peppercorns
- Salt - 2 tsp
- Sugar - 3 tsp
- Vinegar 9% - 50 ml.
Cooking:
1. Wash cucumbers well and pour cold water for 1-2 hours.
We will marinate in liter jars.
2. Cut the horseradish stalks into pieces to fit in a jar. We do not always take horseradish leaves, sometimes only stems. They are the most important, on which the crunch of cucumbers and density depend.
3. Put in each jar 2-3 chopped pieces of horseradish stalk, 2-3 leaves of currant and cherry, 1-2 cloves of garlic, I usually cut them in half. On the umbrella of dill. 2-3 peas of allspice and 2-3 peas of black peppercorns.
4. Cut off the ends of the cucumbers on both sides and put them in jars.
5. Usually it is not possible to fill jars completely with whole cucumbers. Therefore, we add sliced \u200b\u200bto the jar.
6. Fill jar lids with boiling water and leave for 5-7 minutes to sterilize them.
7. To sterilize jars of cucumbers, we need a large saucepan. At the bottom of the pan we lay some thicker rag or put a plate so that the jars do not touch the bottom.
8. Install the jars in the pan. Pour 2 teaspoons of salt into each jar, I remind you again, take coarse rock salt. Do not take salt "Extra" or iodized.
9. We fall asleep 3 teaspoons of sugar and pour in 50 ml. 9% vinegar.
We start to sterilize
10. We cover the jars with prepared lids and very carefully begin to pour hot water into the pan. They poured a little on one side, pour on the other, on the third, etc., so that our banks do not burst. Do not pour water directly on the jars. Try to pour over the sides of the pot.
11. Pour water approximately over the shoulders of the banks. We put the pan on the fire and sterilize the jars after boiling for 20 minutes.
12. Sterilized jars, immediately after we take them out of the pan, pour boiling water to the very top.
13. We roll up the jars with lids, turn them over, we don’t need to wrap the jars and let them stand for 30 minutes.
14. That's it. Our pickled cucumbers are ready.
We store everything canned in a cool room, but such cucumbers will stand at room temperature, not at the battery, of course.
Enjoy your meal!
Canning cucumbers for the cold season has long been a tradition. As a rule, you want the cucumbers to be crispy, which will require tannins. As such, oak, horseradish and cherry leaves are used. But you can limit yourself to just horseradish, and if you add more tarragon along with other aromatic herbs, then cucumbers acquire the most wonderful taste.
For pickling, we need cucumbers of any soil variety, the main thing is that they are fresh. That is, you need to choose cucumbers that are dense and preferably dark in color, which, when pressed at the base, will not be soft. It is better to take the same cucumbers if you plan to cook cucumbers without vinegar for the winter.
Cucumbers for the winter crispy without sterilization ingredients
- Cucumbers - 4 kilograms (more possible);
- Cherry, walnut, black currant leaves, dill stalks with umbrellas;
- peppercorns;
- hot pepper (1 per jar);
- tarragon, horseradish root (exactly the root, not the leaves);
- garlic;
- Salt - 100 grams per jar;
- The water is filtered.
Crispy cucumbers for the winter without sterilization cooking
Wash the cucumbers well and put them in prepared jars. It is recommended to use 3 liter containers. We put large cucumbers on the bottom, smaller ones on top. We shift the vegetables with the spices indicated in the list of ingredients. The horseradish root needs to be chopped, as it turns out, finely chop the garlic.
Next, prepare the brine. To do this, pour water into a jar already filled with cucumbers and seasonings, as much as it will enter, then pour it out and dissolve 100 grams of salt in the resulting volume. Salt must be completely dissolved and the liquid returned to the jar. We do this with all banks, since each of them will have a different amount of emptiness.
Then we put each jar in a deep plate so that during fermentation the water does not flood the kitchen. The next day, foam caps should form on the surface of each jar, which means that fermentation is proceeding normally. So we keep the cucumbers for 2-3 days, and if the foam is no longer formed, and the bubbles in the jar do not rise up, then the process is over and you can start spinning.
The resulting solution is drained, boiled, poured into a jar again and kept for 10 minutes. Then we repeat again: drain - boil - stand for 10 minutes. In parallel with this, you can boil the lids with which we will bury the jars, because they must be sterile. Before pouring the finished brine into the jar, add 2-3 cloves of garlic to it.
We turn the rolled containers upside down, and you can not wrap them. The brine will turn cloudy, but after 2-3 days the turbidity will disappear.
- Korean-style cucumbers for the winter
- Cucumbers with mustard for the winter
- Salted cucumbers for the winter
- Crispy cucumbers for the winter
Recipe Pickled cucumbers for the winter crispy without sterilization
cooking method
The first thing to do is soak the cucumbers in water for 4-6 hours. Prepare 4 jars with a volume of 3 liters: sterilize. Also boil the lids.
Peel the garlic. Wash the bell pepper, remove the stalks, seeds. Cut each pepper into 4 wedges lengthwise. Wash and peel the carrots, cut into several large pieces.
For each three-liter jar, put: 3 dill inflorescences, 3 garlic cloves, 4 currant leaves, 4 cherry leaves, 4 bell pepper slices, 1 chopped carrot. Then we fill the jars with cucumbers.
Boil water in a large saucepan, pour it into jars. Cover and let stand 3 minutes, then drain the water back into the pot. Put it on the stove, bring to a boil again.
At this time, put in each jar: 4 peas of allspice, 1 tsp. mustard seeds.
Prepare the marinade by adding vinegar, sugar and salt to boiling water in the required proportions. Pour jars of cucumbers with boiling marinade, roll them up with lids. Let cool wrapped in warmth.
Ready preservation can be stored even at room temperature.
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Personal impressions about the recipe:
Delicious crispy cucumbers for the winter? Easy to make with this recipe!
I use this recipe for pickling cucumbers not for the first time - I like that everything is simple and you can do without sterilization. Cucumbers are obtained with a rich taste, crispy. In general, a snack that you need! As an addition to various dishes during dinner, it is also excellent!As you know, white cabbage during cooking squanders a very unpleasant smell around itself. To prevent the appearance of this smell, you need to put heaven in a saucepan with boiled cabbage ...
To make the herring with onions more tasty, the onions need to be marinated. To do this, take equal parts of water and vinegar, add sugar to the resulting mixture and stir well.
An open jar of pickles will last longer if you add 0.5 tsp to the brine. mustard (or 1 tsp). At the same time, the taste of pickles will improve.
For colored glaze, you can use natural dyes. Beets give red color to products, orange - carrots, yellow - orange juice, green - parsley, brown & nda ...
Excess salt in any soup will quickly absorb slices of raw potatoes or fresh apple slices. Add them to the broth and leave to simmer for ten minutes over low heat. After - remove with a slotted spoon. E…
To make boiled vegetables more tasty, add a sugar cube or two pieces to the water during cooking.
In order for the green peas to retain their beautiful color during cooking, put a little sugar in the water.
Calorie content of products that are possible in the composition of the recipe Pickled cucumbers for the winter crispy without sterilization
Crispy cucumbers for the winter without sterilization
I have not seen such a recipe for pickled cucumbers for the winter crispy without sterilization on the Internet. There are many similar recipes, but there is no such one. There is one secret, or rather two, which makes the taste of these cucumbers simply unforgettable, spicy and simply amazing. I think you will definitely enjoy harvesting cucumbers in this way, it is very simple, and even more so without sterilization.
Ingredients:
For a liter jar:
- cucumbers;
- horseradish root;
- garlic - 2 cloves;
- dill - 1 umbrella;
- tarragon - 2 branches;
- bay leaf - 2 pieces;
- red hot pepper - 0.5 pod;
- black peppercorns - 3 pieces.
Salt, sugar and vinegar 9% - 2 teaspoons each.
A step-by-step recipe for crispy pickled cucumbers for the winter without sterilization
- Soak the cucumbers in cold water and leave for a few hours, then rinse the cucumbers and cut off the ends.
- At the bottom of a sterilized jar, put peeled garlic cloves, dill umbrella, finely chopped hot pepper, black peppercorns and tarragon sprigs with horseradish root. Use the horseradish root, not the leaves and tarragon - it is these two ingredients that will make crispy cucumbers for the winter without sterilization simply unforgettable.
- We boil water, and pour boiling water over the cucumbers twice, holding for 10 minutes.
- For the third time, pour the water from the cucumbers into a saucepan, add sugar and salt and bring to a boil. Add vinegar directly to the jar, pour boiling marinade and roll up the lid.
- Wrap upside down in a blanket until cool.
Crispy cucumbers for the winter without sterilization will remind you of summer warmth, its bright colors and aromas.
