Summer is in full swing, and the first juicy cucumbers have already ripened, so it's time to take on the recipes for pickled sweet cucumbers for the winter. Any housewife tries to diversify her preparations, and I want to help you with this. Many people are skeptical about everything new, but I have been preserving these recipes for many years in a row, so I am confident in the final product.
Pickled crispy sweet cucumbers without sterilization for the winter
Even an inexperienced hostess can use this recipe for pickled sweet crispy cucumbers, since it is very simple and does not take much time to cook. Its main advantage is that it is not sterilized.
- Cucumbers - 2 kg;
- Horseradish leaves are small - 2 pcs.;
- Dill greens - 40 gr.;
- Parsley and celery - 6 gr each;
- Garlic - 3-4 cloves;
- Bay leaf - 1 pc.;
- Hot peppers - 1-2 circles.
For sweet marinade per 1 liter:
- Water - 800 ml;
- Sugar - 90 gr.;
- Salt - 40 gr.;
- Apple cider vinegar 6% - 200 ml.
Cucumbers should be soaked in cold water for 2-4 hours to obtain a dense crispy pulp.
Cooking:
- The most suitable cucumbers for seaming are small fruits with dense pulp and small seeds.
- We thoroughly wash vegetables and spices from dirt, and then put them in a jar.
- Pour the contents of the filled containers with boiling water. Pour water into the center so that the jar heats up evenly.
- We cover the jars with sterilized lids and leave them for 5-6 minutes. The cooled water must be drained, brought to a boil and pour boiling water a second time. After 5 minutes of exposure, drain the water again.
- Next, prepare a sweet brine: put sugar, salt and vinegar in boiled drained water. We wait and pour the contents of the jar with boiled brine.
- We roll up the jar with a lid and get canned cucumbers without sterilization.
Due to hot pepper, cucumbers turn out sweet and spicy, so who is contraindicated in spicy food - do not put pepper.
Sweet cucumbers with assorted tomatoes
most successful and easy recipe conservation since you get three liter jar pickled crispy sweet cucumbers with tomatoes at the same time.
For a 3 liter jar you need:
- Small cucumbers - 1 kg;
- Small tomatoes - 800 gr.;
- Onion - 150 gr.;
- Carrots - 150 gr.;
- Leaves of horseradish and currant - 3 pcs.;
- Dill greens - 40 gr.;
- Parsley greens - 6 gr.
Ingredients for sweet pickle per 1 liter:
- Water - 750 ml;
- Salt - 40 gr.;
- Sugar - 90 gr.;
- Apple cider vinegar 6% - 250 ml.
We wash the vegetables and spices, soak the cucumbers for 1 hour, cut the carrots and onions into slices or circles.
- We put vegetables in layers, alternating with spices.
- Prepare a sweet brine: put sugar, salt and vinegar in a saucepan with boiled water. Marinade must be brought to a boil and carefully pour it into the center of the jar.
- Next, cover the filled jar with a lid and place it in a sterilization pan for 20 minutes, after the brine boils in the jar itself.
- After sterilization, the jar is hermetically sealed and left to cool in a place inaccessible to children.
For sterilization, the jar of hot brine must be placed in hot water to keep the bank from bursting.
Sweet and sour pickles
This pickle recipe differs from the previous sweet recipes due to the fact that the cucumbers are a little more sour. Due to less sugar and vinegar, cucumbers taste similar to pickled cucumbers, but they are very tasty and crispy.
For a 3 liter jar you need:
- Small cucumbers - 2 kg;
- Small leaves of horseradish - 6 pcs.;
- Dill and parsley greens - 6 gr each;
- Garlic slices - 3 cloves;
- Allspice - 2-3 peas;
- Capsicum red hot pepper - 2-3 circles.
Ingredients for sweet and sour marinade for 1 liter:
- Water - 1 l;
- Salt - 75 gr.;
- Sugar - 55 gr.;
- Apple cider vinegar 6% - 120 ml.
Cooking:
- We put spices and cucumbers that have been soaked in a jar.
- Pour boiling water over the cucumbers twice, so as not to sterilize, keeping for 5 minutes.
- Simultaneously with the preparation of vegetables, we prepare a sweet and sour marinade: pour water into a saucepan and send sugar and salt there. We put on fire and boil for about 15 minutes, add vinegar.
- Pour the filled jar with boiling sweet and sour brine and roll it up with a sterilized lid.
- We wrap the jar and take it out when it cools down.
Crispy Cucumbers with Citric Acid
Many parents are afraid to give small children cucumbers with acetic acid and I am no exception. Therefore, with the advent of the daughter, I had to figure out how to close the cucumbers without vinegar. I found a recipe for sweet cucumbers for a 3 liter jar for the winter with citric acid, which I will talk about now.
For a 3 liter jar you need:
- Small cucumbers - 2 kg;
- Horseradish root - 5 gr.;
- Dried dill - 6 gr.;
- Small currant leaves - 3 pcs.;
- Garlic slices - 3 pcs.;
- Bulgarian pepper - 2 slices.
Ingredients for pouring without vinegar per 1 liter:
- Water - 1 l;
- Salt - 30 gr.;
- Sugar - 55 gr.;
- Citric acid - 10 gr.
Cooking:
- We wash fresh small cucumbers and soak them in water for 4 hours.
- We clean the horseradish root and cut into small strips.
- We fill the jar with cucumbers, in which spices and sweet peppers lie.
- At this time, we are preparing a sweet brine: add salt and sugar to boiled water, which is in a saucepan on the stove. We are waiting for the sweet filling to boil.
- Pour directly into the jar citric acid.
- Pour the brine into the filled jar. We cover with a lid that has been boiled in advance.
- We close with a can key and wrap the roll in a warm blanket until it cools.
Cucumbers with sweet pepper marinated with onions
Now is the time to write to the hostesses how quickly and easily close the cucumbers with sweet peppers and onions. Already immediately salivating at the mere mention of delicious combination vegetables. Pepper imparts a wonderful flavor to cucumbers. The recipe is simple.
How to cook:
- A kilogram of cucumbers will be enough for a liter jar. It is desirable that the cucumbers and onions are smaller, the peppers are denser, and all the ingredients of the preparation fit well together.
- Assemble a set of spices yourself, as you like. Who likes spicy, add spicy capsicum. Usually these are horseradish roots, cherry and currant leaves. In general, everything that grows in the country or in the garden. And this is parsley, garden mint, rosemary.
- It is better to pre-soak cucumbers in cold water for five to six hours.
- When I put all the vegetables and spices in a jar, pour boiling water. You can once, salting will be more fragrant.
- As soon as the vegetables warm up, pour the marinade into the pan.
- I add salt and sugar, and when it boils, pour in the vinegar.
Advice to the hostess
Sometimes it is better to put a sheet of horseradish in a jar. Cucumbers will crunch more (from personal experience).
For marinade:
- 1 liter of water;
- 2 tablespoons of salt;
- 2 cups of sugar.
View from canned sweet pickled cucumbers with bell pepper and onions tasty and bright. I would eat and eat. And bon appetit to you!
Tasty video:
And yesterday, and today, and tomorrow we will continue our conversations about the benefits of harvesting for the winter. Especially when it comes to pickles. Once again I give the hostesses simple tips how to preserve cucumbers. I am sure that sweet cucumbers are popular in all countries of the world where this vegetable can grow. And how good it is on the table for the holiday, but with vodka!
Sweet pickled cucumbers with horseradish
Everything perfect is simple, just like my cucumber jar recipe.
Ingredients:
- Cucumbers - 500 grams;
- Dill (umbrellas) -2 pieces;
- Horseradish roots - 1 piece;
- Peppercorns - 5-6 pieces;
- Vinegar - 5-7%;
- Salt - 1 tablespoon;
- Sugar - 2 tablespoons;
- Water - 1 liter;
- Garlic - to taste (2-3 heads);
- 1 small hot pepper (optional)
For marinade:
- 1 liter of water;
- 1 teaspoon of vinegar (or citric acid);
- 2 tablespoons of salt;
- 2 cups of sugar.
How to cook:
- Vegetables are selected fresh, just picked from the garden. I fill healthy green fruits for eight hours cold water. I change water twice.
- My jars, dry land, sterilize and put spices on the bottom: parsley, horseradish, peppercorns, dill and a couple of bay leaves. The garlic cloves won't hurt. Cucumbers spread vertically.
- I fill the jars with boiling water, after the time has elapsed, I drain the liquid twice.
- The marinade is easy to make. I calculate the amount of water per liter jar, pour it into a saucepan, bring it to a boil and add a couple of tablespoons of salt and two, or even three (for an amateur) cups of sugar.
- Vinegar (one teaspoon is enough), pour into a boiling marinade.
- Pour vegetables ready for canning with marinade and close with sterile lids. We put the jars in a dark place, turn them over, wrap them in a towel and leave to cool at room temperature. It is done. The next day, I transfer the sweet pickled cucumbers to the pantry for the winter.
Advice to the hostess
If the fruits are small, stack closer to each other. Instead of vinegar, you can add citric acid.
Sweet cucumbers, sliced, with grapes
I love to roll up beautiful and bright jars for the winter. With what only cucumbers are not preserved. With pepper, apples, onions, red currants. And the recipe for making sweet sliced cucumbers with grapes is always completely unexpected. And why, you ask, are there grapes in jars? And then, that the berry replaces vinegar in the marinade. The taste of cucumbers is spicy, sweetish-spicy.
Advice to the hostess
It is better to choose unripe grapes for canning.
Ingredients:
- Cucumbers - 500 grams;
- Dill (umbrellas) - 2 pieces;
- Carnation seeds - 3 pieces;
- Peppercorns - 5-6 pieces;
- Salt - 2 tablespoons;
- Sugar - 2 tbsp. spoons;
- 1 teaspoon mustard seeds.
How to cook:
- I select medium-sized cucumbers, as always I fill them with cold water for seven to eight hours. I change the water three times.
- My jars, dry land, sterilize and put spices on the bottom: one teaspoon of mustard seeds, parsley, peppercorns, dill (umbrellas or twigs). Mustard goes well with other spices.
- I fill the jars with boiling water, drain the water twice. I make the marinade as usual. I pour water into a saucepan, bring it to a boil and add a couple of tablespoons of salt and the same number of glasses of granulated sugar.
- I fill the finished jars with boiling water and close them with sterile lids. I turn the jars over and put them in a dark place until they cool.
The next day I send my sweet pickled cucumbers to the basement for the winter with grapes. The recipes, as you can see, are quite simple, but very tasty.
No matter how many pickles are closed by zealous housewives during the conservation period, crispy pickled cucumbers in jars for the winter occupy one of the most important positions in this list. Without them it is impossible to imagine meat salad, hearty sandwich, and the best appetizer than sweet and sour cucumber, it's hard to think of. But in order to get true taste pleasure, it is necessary to properly roll vegetables by adding additional ingredients, and accurately calculating the proportions of the marinade. We will reveal a few secrets, knowing which you can always brag to the guests of the most delicious cucumbers in the world.
How to cook pickled cucumbers so that they are crispy?
There are three immutable rules that will provide you with excellent results:
- high-quality raw materials - ideally, these should be medium-sized young fruits, recently plucked from the garden, with a thick pimply skin;
- fragrant spices - horseradish root and leaves, fresh currant leaves, mustard seeds, black peppercorns, dill umbrellas;
- obligatory soaking - this procedure prevents further saturation of the pulp with brine and allows the cucumber to remain crisp.
Also do not forget that for the marinade you need to use common salt without additives and clean, preferably filtered, water.
Winter ketchup recipe
With the help of this unusual recipe you can cook spicy spicy pickled cucumbers in tomato sauce.
Calculation for a three-liter jar:
- fresh cucumbers - one and a half kg;
- shop sauce (better to take with spicy taste- "Chili" or "Garlic") - 200 ml;
- sugar - sand - 2 table. false;
- rock salt - 1 table. false;
- vinegar 9% - half a glass;
- seasonings, garlic, fresh herbs.
Cucumbers are washed from the ground and soaked for 5-6 hours in almost ice water. When the fruits are well nourished, cut off the tips. We put seasonings on the bottom of a clean jar - a couple of peas of allspice, a dry dill umbrella, one cut garlic clove. We fill the bank. Fill with boiling water to the brim, cover with a lid and wait until the temperature of the liquid drops to room temperature. Drain the warm water from the cucumbers into the sink and repeat this action twice. AT last time carefully pour the water from the jar into the pan - we will cook the marinade on it. Salt the liquid, add sugar and put a pack of sauce. Cook for a couple of minutes in a sealed container. Before turning off the fire, pour in the vinegar and immediately fill the jars with the marinade. We cork the jars with sterile lids, turn them upside down and warm them.
To prevent the risk of a crack in the glass, while pouring the marinade, direct the boiling liquid to the center, being careful not to touch the side of the jar with a hot jet.
Country-style cucumbers
The recipe for crispy cucumbers for the winter in a rustic way consists of the most simple ingredients. Preservation turns out to be appetizing, and resembles a classic barrel salting. The peculiarity of the recipe is that large, slightly overripe fruits, which gardeners collect in large quantities, can be used for salting.
Take:
- cucumbers - how much will go into a three-liter jar;
- coarse salt - 4 table. lozh. (in the container) + 2 table. lies (on the "lid");
- favorite spices, fresh and dried herbs for marinade.
The harvest season is coming to an end. I already did it my way last year's recipe, and, and and many more goodies for the winter. I have in the most various options. There are still a few jars left on the spin (I love them very much), and I decided to fill them with sweet pickles for the winter.
The peculiarity of the marinade for these cucumbers is that there is more sugar than salt. Cucumbers are spicy, a little unusual in taste.
To prepare sweet pickled cucumbers for the winter, we need the following ingredients: cucumbers, horseradish root or horseradish leaf, peppercorns, allspice, hot pepper, Bay leaf, cloves, garlic, carrots, dill. For the marinade - vinegar, salt and sugar.
I bought cucumbers from the market, so I don't know when they were picked. In order to restore their freshness, I soak them for two hours in cold water. If the cucumbers are just from the garden, then this can not be done.
While the cucumbers are soaked in water, you can prepare the marinade. Put sugar, salt, vinegar into the water. Put the pan with marinade on gas or electric stove. We need to boil the marinade.
Peel the carrots, cut into circles or otherwise, cut the horseradish root into circles too. For a liter jar, 2-3 mugs are enough for us.
In the meantime, the marinade is heated on the stove, prepare the jars. I clean the jars before cooking, sterilize them over steam. At the bottom we put peas and allspice, horseradish rings, cloves, bay leaves, garlic.
Fill jars with pickles. A liter jar can hold 600-700 g of cucumbers, and a three-liter jar can hold about two kilograms.
We will fit carrots in the free space between the cucumbers - this is how we use the space of the jar more economically. Put umbrellas or sprigs of dry dill on top.
During this time, our marinade has already come to a boil. Let's break it down into jars.
Now we need to sterilize our cucumbers in a water bath. We cover the jars with pre-boiled lids, put them in warm water into a saucepan on a stand and let stand at a low boil until the cucumbers become olive color. It will take just a few minutes.
Well, almost everything is ready. We just have to cork our jars and stand upside down for several hours.
Enjoy your meal! I hope that you will like the recipe for sweet pickled cucumbers for the winter.
The season of harvesting vegetables, fruits and berries for the winter is in full swing. And we are not far behind, we have already made a lot of jam, frozen berries and mushrooms. Canned salads, cucumbers and tomatoes.
But the harvest is rich, especially a lot of cucumbers this year. Every day you shoot a small bucket from the bushes. Already as soon as they were not salted this year -,. But all these are “quick” options, you can’t stock them for the winter.
For longer storage, they must be preserved. And we have already done it in several very interesting ways - this, and a delicious recipe. But there are others, no less interesting ways, on which simply wonderful blanks are obtained.
We now live in our house, and I keep all the blanks in the basement. It is warm as it is in a normal room. And before we lived in an apartment, and I kept the blanks either in the pantry or just under the bed. So all today's recipes are suitable for storing jars in the apartment.
This is the most simple recipe for harvesting our green vegetables. This - should be in the piggy bank of every housewife. When you know, and most importantly understand how to cook in a simple way, then anyone, even the most complicated recipe will be valid.
Therefore, I propose to start with it.
We will need (for a 3 liter jar):
- garlic - 3 - 4 cloves
- hot chilli pepper - to taste
- black peppercorns - 10 pcs
- allspice - 3 pcs
- clove buds - 4 - 5 pcs
- horseradish leaf - small, or half
- currant leaf - 6 pcs
- cherry leaf - 8 pcs
- dill - 4 - 5 umbrellas with sprigs
- sugar - 3 tbsp. spoons
- salt - 3 tbsp. spoons
- vinegar 9% - 2 tbsp. spoons
For a 3 liter jar, you will need about 1.5 liters of water, provided that the jar needs to be filled tightly.
Cooking:
1. Wash the fruits and pour cold water for 2-3 hours. This will allow them to take in the missing moisture, which will subsequently make them tasty and crispy.
2. Then rinse again under running cold water and cut off the ends. If they are small, then you can cut off the tip only on one side, where the “tail” is.
Try to keep them all about the same size in the jar. This will allow them to marinate evenly.
3. Peel and cut the garlic into slices.
4. Rinse greens and leaves and scald with boiling water. Then discard in a colander.
5. Wash the jar thoroughly with soda and sterilize using one of the known methods
- for a couple
- in the oven
- in the microwave
Rinse the lid for rolling with soda and pour boiling water over it, then cover with a lid to keep warm. Or boil it in a separate pan.
6. Put a piece of horseradish leaf on the bottom of the jar, about 5-6 cm long. Then lay out 1/3 of the dill and currant and cherry leaves, well, or about that part.
The horseradish leaf will not let the brine become cloudy, and the cherry and black currant leaves will not only give their flavor note, but will also keep the cucumbers crispy.
We will put the greens on the bottom, in the middle and on top. So roughly calculate where you put how much.
7. Cucumbers, respectively, will be located in two large layers. Therefore, we spread them on greens up to half the jar.
On each of the laid out layers lay out a little garlic. It must also be distributed evenly throughout the volume of the jar.
8. In the middle, lay out the second layer of greens and leaves, as well as a mixture of peppers.
9. Next, lay out the fruits, already to the very top. Sprinkle the layers with garlic. Leave room on top for another layer of greenery and leaves. Be sure to put another piece of horseradish on top.
Try to pack the fruits very tightly. The tighter you put them, the crispier they will be.
10. Pour salt and sugar on top, shake the jar slightly so that it all wakes up.
11. Put water to boil in a saucepan. Pour two liters into it for the first time. Then salt the excess.
12. Prepare vinegar, let it be ready, so as not to forget to pour it in when necessary.
13. When the water boils, carefully, so as not to burn yourself, pour it into the jar to the very top. Cover with a metal lid and let stand for 7 minutes. During this time, gently, but rather vigorously, rotate the jar from side to side to release air bubbles.
In order not to scratch the table with a jar during rotation, even before pouring water, place it on a rag or towel.
Do not open the lid!
14. Put a plastic lid with holes on the neck and drain the water into the pan. Put it back on the fire and bring to a boil.
At the same time, put the kettle on to boil. When refilling the marinade, it will be a little lacking. Therefore, we will need additional boiling water.
While the marinade is boiling, cover the jar with a metal lid.
15. As soon as the marinade boils, and the boiling water in the kettle is also ready, pour the marinade into the jar first, then the vinegar, and then add the missing water from the kettle.
The liquid should reach the very edge of the neck. So that when you close the jar with a lid, it even slightly overflows. From this moment on, it is strictly forbidden to open the cover.
16. The jar should again stand on a rag or towel. We will again rotate the jar for 5 minutes (periodically, of course) and expel air bubbles. They will still come out of the “butt” cut.
Do not open the lid!
17. After 5 - 7 minutes, tighten the lid with a seamer.
18. Then turn the jar over and cover with a blanket, leave it in this position until it cools completely.
19. Then turn over to the usual position and store. A dark, cool place, such as a pantry or basement, is suitable for this. In any case, do not store jars near heating appliances.
Such a blank is stored well for a year, or even two, unless, of course, it lives up to these times.
The product is moderately salty, moderately sweet, crunchy and tasty!
Video on how to preserve crispy cucumbers
According to this option, we, in our family, have been doing for a long time delicious preparations from cucumbers. We can say that this is our family recipe.
Its plus is that the fruits are always very tasty and crispy, and all thanks to only one of the ingredients - aspirin. The fact that we add it to the marinade allows us not to add a lot of vinegar to it. Therefore, vegetables are not sour at all.
Also, this method allows the workpiece to be well stored. When there are rich harvests, you make quite a lot of them, and it happens that you don’t even eat during the season.
So such a blank is quietly stored for two seasons.
Try to cook at least a couple of jars, and I think that you will always cook like this later.
By the way, the recipe was shot specifically for the Secrets of Home Economics blog. So I invite you to the channel, subscribe, and press the bell. Thus, you will be the first to see new publications.
How to cook delicious and crispy cucumbers
This recipe has another cooking option. The composition of the ingredients is the same. But here you can use a different bookmark and fill method.
To do this, we need two pots of water. Pour half the volume of water into one, and pour more into the second so that it is enough for pouring.
1. Put half of the greens, leaves and garlic on the bottom of a sterilized jar. Greens must be doused with boiling water. Put pepper and cloves there.
2. Put the cucumbers with cut ends into a colander and when the water in the incomplete pan boils, lower it, together with the contents, into boiling water. Stay there for 2 minutes.
Then quickly transfer everything to a jar.
3. Put the second part of the greens and garlic on top. Sprinkle salt and sugar.
4. Pour boiling water up to half, pour in vinegar and add the second half of boiling water.
5. Close the lid and roll up the machine.
6. Turn the jar over and leave it under the blanket until it cools completely.
I'm just sharing with you all the ways and options that I know so that you know them. But I myself use the filling in the first way, since I consider it more reliable in terms of heat treatment.
By the way, in both the first and second versions, we use two fillings only on the condition that the fruits are small.
If they are large, then it is better to pour three times. That is, they should be twisted during the third filling.
Harvesting for the winter without sterilization with aspirin
This is very good recipe, and according to it, in my opinion, the most delicious cucumbers. Although probably calling this or that recipe the most delicious is not entirely true. After all, everyone has different tastes, and if for one the most delicious vegetables obtained according to one recipe, then for another - according to another.
Someone likes sweet preparations more, someone, on the contrary, salty ones. Someone prefers cask taste, and someone prefers a sour marinade.
Therefore, before I start describing the recipe, I immediately want to make a reservation that this is the easiest and most delicious recipe of all that I harvest, in my opinion. I have been preparing for it for a long time. And I got it from my mother, she still preserves them in this way. That is, it can be considered our family property.
And how many leaflets I have already written with his description, and distributed to my friends. And I know that many of them now only cook according to it. This means that they also recognized it as the most delicious. Which is incredibly nice.
I already have a similar description of it on my blog. According to this scheme, I canned, where, along with cucumbers, I pickled tomatoes, carrots, cabbage and zucchini. Therefore, I decided not to repeat myself and write how to preserve just cucumbers.
This recipe has one feature - I use quite a bit of vinegar essence as a preservative and aspirin. And I don't sterilize. Interesting?!
The advantage of such a marinade is that the fruits do not turn out sour. I tried a lot of pickles while visiting. And many of them have the same drawback - they are too sour! And behind this acid, no other taste is felt. In this case, it turns out that it was possible to save the workpiece for the winter, but there is a big loss in taste.
The method proposed below corrects this shortcoming completely. And in winter, with each open jar, we have invariably tasty cucumbers in a light transparent brine. And you can crunch them even just like that, even add them to any salad, even cook the first and second courses with them.
We need for a 3-liter jar:
- cucumbers - 20 - 25 pieces (depending on size)
- small tomatoes - 3 - 4 pieces
- garlic - 3 - 4 cloves
- dill - 6 - 7 umbrellas (or less, but with branches)
- horseradish leaf - 0.5 pcs
- blackcurrant leaf - 4 pcs
- cherry leaf - 7 - 8 pcs
- tarragon - 1 sprig
- black peppercorns - 10 pcs
- allspice peas - 3 - 4 pcs
- red chilli pepper - to taste
- cloves - 5 buds
- salt - 3 tbsp. spoons
- sugar - 2 tbsp. spoons
- vinegar essence 70% - a little more than half a teaspoon
- aspirin - 2.5 tablets
On the three-liter jar usually it takes 1.5 liters of water, plus or minus a little. This is provided that the jar is filled very tightly. What, in principle, should be achieved.
Cooking:
1. Wash the fruits, put them in a basin or bucket and pour cold water over them. If the fruits are collected recently, then leave them in the water for 2 - 3 hours. If enough time has passed after their collection, then hold them in water for 4-5 hours. This will allow them to remain crispy for the entire period of long winter storage.
Always soak a vegetable with a margin, according to the principle "let it be better than not enough." You can never accurately calculate how many fruits we can put in a jar, it depends on their size.
2. After the time is up, drain the water, and rinse the fruits again thoroughly under running water. Then cut off the ends. Try the tip from the side of the tail, it should not be bitter.
3. Fold the fruit on a towel to drain excess water.
4. Rinse all leaves, tarragon and dill. Pour boiling water over them, hold in it for a minute, and pull out. Also put everything on a towel.
5. Peel the garlic, dividing it into cloves. If they are not very large, then leave them whole. If large, then cut into pieces.
Garlic is very tasty in a pickled state, and therefore I try to leave the cloves whole. And sometimes I even break the recipe and add a few more cloves than the recipe says. It doesn't interfere with the taste at all.
But don't go overboard with it, too much garlic makes finished product soft.
6. Wash the tomatoes. Make two or three punctures with a toothpick at the point where the branch is attached.
Tomatoes can not be added, but we will need them to give taste and better preservation. Tomatoes contain natural acid, and in part they can also be considered a kind of preservative.
7. Also cook all the peppers, salt, sugar and 70% vinegar essence. I always use the essence in conservation, it is much easier for me to use it, and I never make a mistake with it.
Because often there are recipes where it is simply written “vinegar” - “so much - that”, and you only have to guess what percentage this vinegar has. Because of this, mistakes often occur, and if the vinegar is not added, then the jar may explode, and if it is poured, then the cucumbers will turn out to be too sour.
Prepare everything at once so that you don’t forget anything in a hurry. When my daughter was not yet as mature as she is now, she might, for example, forget to put salt in a jar. And in winter, having opened such a jar, we received them completely unsalted.)))
8. Wash the jar and metal lid (not self-screwing) with soda and sterilize using one of the known methods. It is better to do this in advance so as not to lay the ingredients in a hot container.
9. Now that we have everything ready, let's start making a bookmark.
The first layer lay out half a portion of a sheet of horseradish. Part of other leaves and dill. In total, we will lay out the greens in three layers - at the bottom, at the top and in the middle, so divide the contents into 3 parts.
10. Immediately lay down all the peppers in their variety. Red hot capsicum (it can be green, but always hot) add to taste. Consider the degree of its sharpness and your taste preferences. I usually cut off a piece of 1.5 - 2 cm from the pod.
And remember that it is the sharpest in the seeds, so it is better to clean them out if you decide to add this part of the pod.
11. Start spreading the fruits. Put bigger down, smaller up. Sprinkle randomly with garlic cloves.
Spread them as tightly as possible, literally squeezing where you can.
12. Put a second layer of greens and two tomatoes in the middle.
13. Then cucumbers and garlic again. Then two more tomatoes and a layer of greens.
Leave some room for salt and sugar. We also immediately pour them into the jar in the right amount.
14. Put the water to warm up, we will need 1.5 liters of boiling water. Can be boiled right amount in a teapot.
15. Put the jar on a rag or napkin. Pour boiling water into it to the very top and cover with a sterilized metal lid.
Air bubbles will begin to emerge from the cut points. They need help getting out of the bank. To do this, we put our hands on the sides of the can and begin to turn it from side to side, as if shaking it slightly. Thus, stand the jar for 5 - 7 minutes, periodically shaking it.
16. Then remove the metal cover and put on a plastic one with holes. Prepare a saucepan and pour the brine into it. Put the saucepan on the fire and bring the contents to a boil. Let it boil for 1 - 2 minutes.
In the meantime, put the kettle on to boil, we will need additional boiling water.
17. In the meantime, the water boils, crush the aspirin tablets. Let me remind you that for a 3-liter jar we need 2.5 tablets.
18. Pour it into the jar, right on top. And as soon as the brine boils for a couple of minutes, immediately pour it back into the jar.
As we can see, there is no longer enough liquid. To do this, we should already have a kettle of boiling water ready. But first you need to prepare the vinegar essence. And holding in one hand a spoon with essence, and in the other teapot, pour both at the same time. All the essence, and as much boiling water as needed so that it is poured under the very neck.
19. Immediately cover the jar with a metal lid.
From this moment on, the lid can no longer be opened under any pretext!
20. Let the jar stand in this position for 5 minutes, while rotating the jar again, expelling air bubbles.
21. Then screw the lid on with a seamer.
If the bank deposited large cucumbers, then there should be three fills. And only with the third you can screw the lid.
22. Turn the jar over and cover with a blanket. Leave in this position until completely cooled.
23. Then turn over again, and put it already, as usual. Store in a dark, cool place.
Such a blank is stored perfectly, and at least a year, at least two. On the palatability long-term storage is not reflected in any way.
They are moderately salty and sweet, slightly sour, crispy and pleasant taste. The brine has the same pleasant taste, it turns out light and transparent. And you can drink it if you want, it also turns out very tasty.
Here's a recipe! Although it turned out to be large, it is actually very simple. And most importantly - what is the result!
By the way, I didn’t tell you about one of the advantages of this recipe. Every year I preserve my cucumbers on it, for probably 35 years now. For all these years, not one of the cans has “taken off”. Over the years I have lived both in the south and in the north; both in the apartment and in the house - and in any conditions, the jars are stored perfectly!
"Assorted" of tomatoes and cucumbers
According to the recipe given above, you can also cook wounded vegetables. This is very convenient, especially when you preserve in three-liter jars. In this case, you get two delicious snacks at once.
As I said, the recipe is exactly the same. The only thing we need is fewer cucumbers and more tomatoes.
tomatoes in this case use not very large ones. Plum-shaped varieties are excellent, for example " Lady fingers". They are quite fleshy, with a thick enough skin, which allows you to keep the tomato as a whole. And so that the tomato does not burst, it must be pricked with a toothpick in two or three places near the “butt”.
Or you can use cherry tomatoes, they are small and elastic, and. As with the use of some tomatoes, and with other vegetables.
When laying out, first put greens and spices, then cucumbers. Then greens again, and already tomatoes. Place greens on top as well.
There are also two fills, as already described. We use salt, sugar, vinegar essence and aspirin as preservatives (2.5 tablets per 3-liter jar).
So this recipe is universal. According to him, we prepared assorted dishes, according to him today I brought to your attention a recipe for cucumbers, and now this option.
But in fact, there are a lot of recipes for cooking cucumbers with tomatoes. And here is one of these recipes I would like to offer you to watch in video format.
Tomatoes themselves are an excellent preservative, as they contain a lot of acid in their composition. And they are even offered to be closed with screw caps.
So choose a recipe to your taste and cook as you like best, and according to the recipe that you liked more.
Canned Cucumbers with Citric Acid
According to the previous recipes, we made blanks without sterilizing the jars. And using this recipe as an example, I would like to tell you how to preserve with sterilization.
Usually sterilization is required for fruits in which vinegar is not added. And although in this recipe we will add citric acid to the marinade, we cannot do without additional protection for successful storage.
We will need (for a 3-liter jar):
- cucumbers - 2 kg
- garlic - 3 - 4 cloves
- dill with seeds - 2 tbsp. spoons
- horseradish - 0.5 sheet (or 1 teaspoon grated)
- black peppercorns - 4 - 5 pcs
- allspice - 3 - 4 pcs
For brine per 1 liter of water:
- salt - 1/4 cup or 3 half tablespoons
- sugar - 1 tbsp. a spoon
- citric acid - 1 tbsp. a spoon
Cooking:
1. Wash jars and lids with soda and sterilize.
2. Soak the fruits in cold water for 2-3 hours. Then wash thoroughly and cut off the ends.
Do not use very large specimens, medium-sized or medium-sized vegetables are suitable for this recipe.
3. Put all the seasonings and herbs in a jar. Then lay out the cucumbers. For the best salting it is better to place them in a vertical position. But you can lay out in this way, especially if the fruits are small.
4. A three-liter jar will need about 1.5 liters of water. Therefore, all the ingredients for the brine will need to be taken in the right amount.
5. Put the water in the pan on the gas. Add salt, sugar and citric acid and bring to a boil.
6. Pour boiling brine into jars under the very neck. Cover with a metal lid.
7. Put a rag in a large saucepan and pour some water. Slightly heat it on gas and put the jar with all the contents. Add more hot water if necessary.
Ideally, the water should reach the shoulders of the jar, or a little less.
8. Bring to a boil and note the time. For sterilization, we need 20 minutes from the moment of boiling. This is for a three liter jar.
9. Through due time remove the jar with tongs, make sure that the lid does not open. If air gets into the jar, then it will certainly not be able to be stored for a long time, and in the worst case, it will “explode” altogether.
So take your time and take it carefully.
If, after all, such a nuisance happened, and the lid still moved slightly, then you need to add boiling water to the very neck, cover again and sterilize again for 15 minutes. But in this case, the cucumbers will not turn out crispy, they will simply be digested.
10. Screw on the lid using a special machine. Turn the jar over, put it on the lid and cover with a blanket. Leave in this position until completely cooled.
11. Then turn over to the usual position and store in a dark, cool place.
Canned sweet cucumbers in liter jars
It is very convenient to preserve cucumbers in liter jars, especially when the family is not very large. You open such a jar in winter, and you immediately eat it in the hunt. And it won't stay in the fridge for sure.
In liter jars, you can preserve according to any of the recipes proposed today. But for a change, I offer this version of a sweet blank.
We will need:
- cucumbers - depending on the size
- garlic - 2 cloves
- dill - 2 umbrellas
- horseradish leaf - 1/3 part
- cherry leaf - 2 - 3 pcs
- currant leaf - 2 pcs
- cloves - 1 bud
- black peppercorns - 5 pcs
- allspice - 1 pc.
- vinegar essence 70% - 0.5 tsp
For brine:
For a liter jar very densely filled with fruits, you will need about half a liter of water. This amount is given required amount salt and sugar.
- salt - 1 tbsp. a spoon
- sugar - 2.5 tbsp. spoons
Cooking:
1. Pour cucumbers with cold water and let stand for 2 - 3 hours. Then wash them in clean water and cut off the ends. Lay out on a towel to drain the water.
2. Wash the greens, you can scald it with boiling water and also put it on a towel. Peel the garlic. And immediately prepare all the spices, salt and sugar.
3. In a sterilized jar, put half the prescribed portion of a horseradish leaf. If approximately, then this is a strip 4 - 5 cm from a normal sheet. Then put an umbrella of dill, a leaf of cherry and currant.
Immediately put all the spices and spices and garlic.
4. Lay out the cucumbers. Try to take them in a small size and stack very tightly to each other. In the first row, you can put them next to each other vertically. And only then put the smallest of them on top, that is, horizontally.
5. Leave room for dill, another cherry leaf, currant and horseradish.
6. Boil boiling water in a kettle and pour the contents up to the very neck. Cover with a sterilized lid. Leave for 10 - 15 minutes. The criterion of readiness can be the fact that you can calmly take the jar in your hands.
7. In the meantime, boil the water for the brine, add the prescribed amount of salt and sugar to it, and when it boils, pour in the vinegar essence, then let it boil again.
8. Pour warm water out of the jar and pour boiling brine under the very neck. If there was not enough brine, then add boiling water from the kettle. And it is best to make a brine with a margin.
9. Cover immediately. Let stand closed for two to three minutes to remove air bubbles, if any. But don't open the lid.
10. Then twist it with a special seaming machine.
11. Turn the jar over and place it upside down under a blanket or blanket. Leave in this position until completely cooled. Then turn over again and put in a dark cool place for storage.
Such a blank is stored well, and you can store it in the apartment in the pantry.
If you want to prepare several liter jars, then simply proportionally multiply the amount of all ingredients by the number of jars.
According to the same recipe, you can harvest even in three-liter, even in two-liter jars. 750 gram jars with screw caps are also suitable.
Preparation with mustard for storage in the apartment
In fact, of course, all today's recipes are intended for storage in an apartment, and this has already been proven many times over. But here is another one of these recipes that may come in handy in your piggy bank.
It is not quite ordinary, and its unusualness is that such a preparation is prepared in a marinade using mustard. Try this canning option. He is also good and has a lot of fans.
Slightly sharp, sour-sweet cucumbers are obtained as a result of this preparation.
Also here, you can see how to sterilize and seal jars. For young hostesses who are just gaining experience, this will be very useful.
And if you like such spicy spicy cucumbers there is a whole article on this subject. It gives a lot interesting recipes using mustard, both in finished form, in seeds and simply in powder. You can get to know the recipes better.
Or maybe someone will be interested in sour vegetables. And for such lovers there is also a certain way
In today's recipes, I tried to offer you only time-tested recipes. All of them are united by the fact that they invariably produce very tasty and crispy blanks. Therefore, feel free to choose any of the recipes and make preparations for the winter.
How to preserve cucumbers so that they are tasty and crispy
These tips will come in handy for any of the chosen methods, so be sure to take them into account.
- before canning, be sure to soak the fruits in cold water for several hours
- cut off the ends on both sides and taste the fruits so that they are not bitter
- fill the jars with fruits very tightly so that you can no longer put any of them in
- so that all fruits are salted evenly, take them of the same size for each of the cans
- be sure to use a horseradish leaf, it will not allow the brine to become cloudy
- use cherry and blackcurrant leaves, they give the necessary crunchiness to the fruit
- a sprig of tarragon gives flavor barrel cucumbers and keeps them tight and firm
- do not put a lot of garlic, it softens the fruit
- use coarse, non-iodized salt for salting
- for better storage of blanks in an apartment at room temperature before seaming, pour them two or three times with boiling water directly in the jar, each time draining the cooled water. Keep it for 5 - 7 minutes, then drain. Only for the third time fill with brine, and after pouring the vinegar, roll it up.
- be sure to sterilize empty jars and lids
- do not use preservation on which the lid is swollen. It's life-threatening!
These are the basic rules that will allow you to eat delicious cucumbers all winter.
If after reading, or during canning, you have any questions, then ask them in the comments. If I get in touch, I will try to answer you as soon as possible. But of course, it's better to ask questions in advance, since I'm not always at the computer. And sometimes they ask a question right from the place of cooking, and I can only see it after two or three hours. And I can imagine how worried a person is who is not answered on time.
Please treat this with understanding!
But I hope that I wrote everything clearly and in detail, in any case, I tried to make it happen!
Cook, and let you always get the most delicious preparations.
Enjoy your meal!
