It is known that in nutrition, pickles are most preferable compared to pickled counterparts. This is due to the fact that the salting process is the result of lactic acid fermentation, the basis of the marinade is vinegar: from apple cider vinegar before acetic acid. In addition, a fairly limited amount is used in the marinade. additional ingredients in the form of greens, and when salted - the more diverse various additives the tastier and healthier. Moreover, the brine can be used separately, as a component in the soup - pickle, as a compress on the wrist to reduce the temperature.
To make cucumbers just a meal, some rules for their selection are taken into account:
- if the cucumbers are from their own garden, then they grow varieties that are suitable for pickling. Such a record is available on the bags of seeds used for sowing.
- when buying on the market, you need to choose greens of a darker color, pimply, you can taste it, the core should not be too sweet and tender as in salad varieties.
- for long-term storage, cucumbers are salted for the winter, taken in late July and early August. As it was believed in the old days, they should “grab” the August night dews, then the skin will be harder, which will give more crunch. It is desirable that the cucumbers for pickling are not "overgrown", better than an elongated shape, small in diameter, up to ten centimeters in length.
Salted cucumbers the tastier, the more varied the various greens added to them. The salting container usually contains a standard set: dill, garlic and blackcurrant and cherry leaves in various quantities. But almost every hostess has her own little secret which gives it a unique taste.
What else is added:
- oak and horseradish leaves - give a beautiful golden color and strength;
— spices: young sprigs of tarragon, basil, hyssop, marjoram, parsley and marigold leaves in various combinations give an indescribable aroma and spicy taste;
- hot red pepper for spiciness.
There is a subtlety here. All greens must be washed well before use. Horseradish leaves are desirable to take young, not rough.
Spicy herbs must be used, but carefully, do not overdo it.
On the three-liter jar you can, for example, take: two young small leaves of horseradish, two small branches with dill umbrellas, four to five garlic cloves or three green heads of garlic, three - four leaves of oak, four - five leaves of cherry and black currant, two - three leaves of basil, two young small sprigs of tarragon, a small sprig of marjoram, a leaf of marigolds, a sprig of parsley.
Salted cucumbers for the winter
preparation recipe without vinegar and sterilization
Rinse the removed cucumbers carefully, without squeezing the skin, with cold running water, without cutting off the ends. In a sterilized, chilled three-liter jar, they put on the bottom: a chopped horseradish leaf, on it - a green dill umbrella, a leaf of marigolds and basil. Garlic greens are cut on top, you can use the already flowering heads of winter garlic, a small piece of hot red pepper, a small sprig of tarragon, half - marjoram sprigs. Everything is covered with an oak leaf, two or three cherry and black currant leaves. Cucumbers are laid neatly close to each other on such a substrate approximately to the middle of the jar. Then again a layer of greens: a chopped horseradish leaf, oak, blackcurrant and cherry leaves, garlic, parsley sprig, basil, dill. On this green - cucumbers almost to the top. Everything is closed with a leaf of cherry, blackcurrant, dill umbrella, a little garlic. The filled jar is filled with brine.
A three-liter jar with tightly packed cucumbers will require one and a half liters of water and one hundred grams of salt. Salt must be taken not iodized. Bring salted water to a boil. Pour the hot solution into the jar to the top. Put a teaspoon of dry mustard on top and close tightly nylon cover.
Important detail: closed jar it is better to immediately clean it in a cold place (cellar, basement), then in winter, eating pickles You really are licking your fingers.
Canning vegetables and fruits is a favorite activity for most housewives in summer time.
Every woman wants to please her household with delicious and useful products in winter time. Crispy pickled cucumbers are one of the dishes that is on the table in every home. Hostesses around the world have their own recipes that have been collected for centuries. But in order to properly cork cucumbers in jars, you need to know some secrets, they will help make the vegetable fragrant, elastic and crispy.
Crispy cucumbers for the winter - general rules
To preserve cucumbers for the winter, and they were crispy, you need to select young fruits with a thin crust and dark spots. A vegetable that is selected for canning must be harvested a maximum of a day before it enters the jar. It is better if they are collected just before canning.
Before sending a vegetable to a jar, you need to soak it, you can pour it with water overnight. It is also worth remembering that the colder the water, the more crispy the cucumbers will be. You need to choose the right spices, because a lot depends on them.
So, for example, if you overdo it with garlic, then the cucumbers will turn out not so crispy, but cloves, mustard, peppercorns, currant, cherry or oak leaves - all this can be put in the amount you like, they will only add a special taste to the vegetable and aroma.
You can use any spices, if they are described in the recipe, but it is better not to experiment. It is worth adding everything to the jar according to the recipe and in end result Cucumbers for the winter will turn out crispy and fragrant.
Crispy cucumbers for the winter (traditional)
This recipe is considered traditional, and most housewives prefer it.
Products and spices:
Young cucumbers - 2 kg;
Garlic - a couple of teeth;
Carrot;
Parsley;
1 tbsp acetic 70% essence;
Half a liter of water or a little more;
1 tbsp salt;
Sugar 2 tablespoons, but 3 is possible;
5 black peppercorns;
A couple of cherry leaves;
3 cloves.
Cooking method:
The first thing to start with is soaking vegetables in cold water all night long. We put the ingredients in a jar at the bottom: carrots, dill, parsley, cloves, and cucumbers tightly on top. Pour in boiling water.
Set aside the jar, let it stand to cool a little, then pour the water into a container and add salt, sugar and prepare the brine. When the brine boils, remove from heat and only then add vinegar. Fill jars with cucumbers and spices, top with cherry leaves and roll up. Wrap the jar, in this form, leave to cool.
Such cucumbers can be stored both in the pantry in a city apartment and in the cellar.
Cucumbers for the winter crispy (onion)
Most housewives love this method of preservation for its incredible aroma.
Products and spices:
Young cucumbers - 2 kg;
Bulb;
Clove of garlic;
Allspice;
Bay leaf;
1500 ml of water;
Half a glass of sugar;
60 grams of salt;
0.5 cups of vinegar.
Cooking method:
Cucumbers should be soaked in cold water, it should be changed more often and it is better to leave it in water overnight.
In a jar where pickling cucumbers for the crispy winter will take place, put onion cut into half rings and a clove cut into several pieces of garlic on the bottom.
Then add spices and cucumbers.
Now we proceed to the brine: add all the components to the water and bring to a boil, and only then pour in the vinegar. Brine, just removed from the stove, is filled with filled jars.
Now we proceed to sterilize the jars, it will take about 10 minutes, then we cork and leave to cool.
Cucumbers for long-term storage crispy
Products and spices:
Fresh cucumbers;
dill umbrella;
1 leaf of horseradish;
Garlic - a couple of teeth;
6 peppercorns;
A pair of currant leaves;
150 g of sugar;
a tablespoon of salt;
125 g of vinegar.
Cooking method:
We put clean cucumbers with harvested stalks in jars.
But at the bottom of the canning container, you first need to put greens, garlic and pepper.
Lay cucumbers tightly one to another, then add sugar, salt and vinegar. Pour water from the tap, then send to the pan for sterilization. After the banks boil, wait a couple more minutes and roll up.
Remember that at the time of rolling the cucumbers should be green.
Cucumbers for the winter crispy with horseradish
Products and spices:
Cucumbers - 1 kg;
A couple of cloves of garlic;
Bay leaf;
Chopped dill with seeds a couple of spoons;
Finely chopped onion - 1 tbsp;
Grated horseradish - 1 tsp;
1000 mg of water;
½ cup salt;
a tablespoon of sugar;
Lemon - 25 g;
Peppercorns.
Cooking method:
Wash freshly picked cucumbers, cut off the tails and soak in water for at least 3 hours.
First, put all the spices in a jar, then one to the other cucumbers.
Pour water into the container for preparing the marinade, pour all the ingredients for preparing the marinade and boil.
Pour hot over cucumbers. Sterilize the jar for at least 15 minutes, after which you can roll up and leave to cool in the room.
Crispy cucumbers for the winter (mint with apple juice)
This recipe is incredibly tasty and the cucumbers are crispy.
Products and spices:
Small cucumbers;
2 peppercorns;
Sprig of mint;
A couple of currant leaves;
Carnation;
Freshly squeezed apple juice;
25 g of salt per 1 liter of juice.
Cooking method:
Well-washed cucumbers should be scalded with boiling water and cut off the ends, put greens and spices in a jar, and then cucumbers.
Then fill the jars with ready-made hot brine, which is prepared from apple juice and salt.
The jars need to be sterilized for 12 minutes, but remember: no longer, otherwise the cucumbers will become too soft and will not crunch.
When the time is up, roll up the jars, wrap them up and let them cool at room temperature.
Crispy cucumbers for the winter (without vinegar)
Pickled cucumbers for the winter, crispy and fragrant, do not always roll up with vinegar, there are other ingredients that allow you to roll up delicious recipe and keep it until spring.
Products and spices:
Cucumbers - 2 kg;
A couple of dill umbrellas;
A few blackcurrant leaves;
5 cherry leaves;
Garlic - 1 clove;
A small horseradish root;
Black pepper - 8 peas;
Salts - 3 tablespoons;
Vodka - 50 g;
Spring water 1.5 l.
Cooking method:
For this recipe, small cucumbers with a thin peel, collected just before pickling, are suitable. Wash cucumbers and soak for a couple of hours, the water will need to be changed.
After the cucumbers stand, they will need to be washed well under running water. Remember, how well the cucumbers are washed will determine their shelf life.
Place the vegetable tightly in a pre-sterilized jar, first sprinkling each layer with dill, finely chopped, garlic, pepper and leaves.
After the cucumbers and spices are placed in a jar, pour them saline solution, for 1 liter of water 50 grams of salt. After that, vodka is poured into the jar.
Such cucumbers can be stored in the cellar even under a nylon cover.
Cucumbers for the winter crispy with bell pepper
Adding bell pepper to pickled cucumbers brings them a special aroma and taste.
Products and spices:
Cucumbers - 700 g;
bell pepper- 4 things.;
Garlic - 4 teeth;
Umbrella dill;
A small horseradish root;
Basil - 2 branches;
Coriander grains - 10 g;
Allspice and black pepper - 4 peas each;
Half a glass of salt;
50 grams of sugar;
1/3 cup 9% vinegar
Cooking method:
Trim the tails of cleanly washed cucumbers.
Peel the peppers and cut into 4 pieces.
Put dill, garlic, basil and horseradish root on the bottom of a well-washed and sterilized jar. After that, put cucumbers and peppers tightly in a jar.
Now you can proceed to the preparation of the marinade: in water (2 liters), add all the ingredients, bring to a boil and turn off, add a preservative, in our case it is vinegar and pour the jars with brine.
Let stand for 15 minutes, then drain and boil again.
Add coriander, peppercorns to a jar and pour over hot marinade.
Close the metal lid, cover with a warm blanket and leave in this form until completely cooled.
Cucumbers for the winter crispy with pine flavor
This is an incredibly delicious recipe for canning cucumbers, with the addition of pine branches.
Products and spices:
Cucumbers - 1 kg;
Young pine branches - 4 pcs.;
50 grams of salt;
25 g sugar;
Half a glass of 9% vinegar.
All these products are enough for a 3-liter jar.
Cooking method:
Wash the cucumbers and cut off the tails so that they do not lose their green color, pour boiling water over them, and then lower them into ice water.
In a jar, preferably at the very bottom, put 2 pine branches, and then cucumbers, put 2 more branches between them.
Boil the marinade from water (1 liter), sugar and salt and immediately pour the jars, cover and leave for 20 minutes. After the time has elapsed, pour the marinade into a saucepan, bring to a boil, turn off the heat and pour in the vinegar.
Pour the cucumbers with the solution and roll up. Cover them and leave upside down to cool completely. Then put it in a storage place, it is better if it is cool.
Cucumbers for the winter crispy (with oak leaf)
This recipe is considered ideal for making crispy cucumbers, because it uses oak leaves.
Products and spices:
Cucumbers - 10 kg;
Garlic - 10 cloves;
Dill - 10 umbrellas;
Currant leaves - 10 pcs.;
Oak leaves - 10 pcs.;
Black and allspice 30 peas each;
Mustard peas - 1 tsp;
Water - 2.4 liters;
1/3 cup salt;
½ cup sugar;
A glass of 9% vinegar.
All these ingredients are enough for 10 liter jars.
Cooking method:
Vegetables must be thoroughly washed, pour water for several hours.
Put greens, black and allspice, garlic and mustard in sterilized jars at the bottom. Place cucumbers on top.
Now you can start preparing the marinade: add sugar and salt to a pot of water, boil, after removing from heat, you can add vinegar and immediately pour into jars and sterilize for 5 minutes, but count the time from the moment when the water boils.
Roll up the jars, put them upside down and cover with a warm blanket.
Let them stay like this for 2 days. After removing the jars in the pantry or basement.
Cucumbers for the winter crispy with carrots
Spices and products:
These products are enough for 1 liter jar.
small cucumbers;
10 g mustard peas;
Umbrella dill;
A couple of bulbs;
500 ml of water;
50 g of salt;
75 g of sugar;
Small carrots;
Spices: peppercorns, Bay leaf OK.
Cooking method:
Put greens and spices in a liter jar at the bottom, then fold cucumbers tightly one to another, as densely as possible.
Now you can start preparing the brine.
Pour salt and sugar into the water, let it boil and pour into the jar.
There is no vinegar in this recipe, but so that the cucumbers do not become cloudy and moldy, a couple of tablets of acetylsalicylic acid are added.
Banks must be sterilized for no more than 10 minutes. If you suddenly overdo it - the cucumbers will become soft, and will not please with a crunch.
After sterilization, the jars are rolled up and wrapped.
Cucumbers. For pickling, it is better to choose medium-sized cucumbers, you can even small ones. Young sweet cucumbers without internal emptiness are the first secret that they will crunch. The peel of cucumbers should be covered with black spikes and pimples. Cucumbers with a smooth skin are considered salad and are not suitable for canning for the winter. The color of the cucumbers should be dark, and the fruits should feel firm and not sluggish to the touch.
Water. For salting crispy cucumbers for the winter, the quality of the water for the marinade is very important. Spring water is best, but filtered water can be used for city dwellers. Well water is also very good.
It is also worth remembering that cucumbers should first be soaked and it is better if the water is as cold as possible, in which case they will become strong and elastic.
Spices. As for the choice of spices, then the choice is up to the hostess, only she knows what spices her family eats. The main thing is not to overdo it with garlic, as it can make cucumbers soft.
Banks. Well-washed jars ensure that cucumbers last longer and do not spoil. It is best to wash jars detergents, but mustard. She not only launders jars well, but also disinfects them. It is better to sterilize the jars in the oven, so they are fried evenly from the bottom to the top.
Salt. She also plays important role in canning, you should not use iodized - the crunch of cucumbers will disappear, stone is best suited, it is she who gives the vegetables a bright and rich taste.
Cucumbers in tomato for the winter
Recently in the trend of cucumber blanks - unusual combinations. For example, these are cucumbers in tomato-garlic filling. Try it, it's very tasty!
pickled cucumbers
Great recipe crispy, fragrant and strong pickled cucumbers for the winter. Banks do not explode, cucumbers stand perfectly.
Pickled cucumbers crispy sweet
This cucumber recipe for the winter is a hit of the last two or three seasons. When you read, you really wonder: is it possible to pickle cucumbers in such a strange way? But when you try what happened, you immediately say to yourself: it’s not just possible, but necessary! That's the only way it needs to be. They are crunchy, beyond words. What kind of tricky recipe is this? Read and find out everything.
Cucumbers with red currants for the winter
Easy Recipe homemade from cucumbers with red currants. Marinade on vinegar with honey, a lot of fragrant greens, detailed step by step recipe, which you can take as instructions for making pickled cucumbers with other additives.
Crispy Pickled Cucumbers
The original way pickling cucumbers, which is suitable for those who immediately make large batches of workpieces in one go. Cucumbers are first soaked in cold water, and then immersed in water for three minutes. hot vinegar. Vinegar is no longer added to jars. Only salt, sugar and spices. Banks are filled with boiling water and immediately rolled up.
pickled cucumbers
Wonderful Recipe pickled cucumbers for the winter, which cannot be distinguished from barrel ones in taste. Cucumbers become vigorous and crispy thanks to the addition of dry mustard and salting in ice water.
Cucumbers in adjika for the winter
Simple and exclusive delicious preparation from cucumbers for the winter. Acute tomato adjika goes well with cucumbers. You can use both gherkins and overgrown cucumbers. You can cut them into circles, or medium cubes, as desired.
Salad "Danube" for the winter
Cucumbers are the main ingredient in this Danube salad for the winter. If you use overgrown, do not forget to remove large seeds from them and then proceed according to the instructions.
Cucumbers in a tomato for the winter are awesome
This cucumber preparation is so delicious that everyone who tries it will definitely ask you for the recipe. Non-trivial combination chopped cucumbers with rich spicy tomato sauce fresh tomatoes and purchased paste creates so much interesting taste that it is simply impossible to break away from such cucumbers!
cucumbers in own juice for the winter
This way of harvesting cucumbers may seem very unusual to someone, because instead of boiling the brine, it is made from grated overgrown cucumbers. As a result, cucumbers acquire a rich, fresh taste. The harvesting method is cold, without vinegar, only vegetables, spices and salt. Storage is in the cellar.
Pickle from fresh cucumbers with barley for the winter
If you have an abundance of overgrown cucumbers, or the harvest does not get tired of rejoicing with its abundance, cook from cucumbers interesting workpiece for the winter - pickle with barley and vegetables. Soup concentrate contains the entire recipe set for pickle, with the exception of meat. One jar is enough three-liter pan soup. You can cook it in 10 minutes in winter. Is it tempting?
Pickled cucumbers for the winter in a cold way
Classic recipe pickles cold method for storage in the cellar or refrigerator. Ideal for the first experience in salting. Cucumbers are fragrant, strong. Vinegar is not used.
Cucumber salad for the winter with onions and vegetable oil
The simplest way harvesting substandard cucumbers for the winter. Don't go to the bank? Look like the objects in the paintings of Salvador Dali? No problem! We chop the vegetables finely and cook a delicious salad from them. And then we hide away from the male half of the family, since personally I have already devoured one jar, I did not have time to convey it to the pantry.
Pickled cucumbers for storage in an apartment
If you have always been sure that pickles can only be stored in a cellar, in a cool place, otherwise you will definitely have to add vinegar or citric acid to them, then a surprise is especially for you - this technology allows you to prepare real pickles for the winter, which are in the most common pantry.
Pickled cucumbers with citric acid
popular recipe preparations of cucumbers without vinegar. It is simple, does not need sterilization, the only skill that is required of you: pouring boiling water into jars and back from jars - this procedure will have to be repeated three times. Stock up on a special lid with holes, it is just a salvation with large volumes of workpiece.
Lecho of cucumbers for the winter
Extremely tasty winter preparation from cucumbers, which is prepared using lecho technology. It was quite surprising to me personally that, having boiled in tomato sauce half an hour, the cucumbers remained strong and crispy.
How to pickle cucumbers with vodka
Pickles are usually recommended to be stored in the cellar, otherwise you have to add vinegar to them, which is why they turn from salted into pickled. Recipe for pickling cucumbers in jars without vinegar. Vodka and citric acid were used as a preservative.
Cucumbers in Bulgarian from the USSR
These sweetish spicy pickles Bulgarian cucumbers were in short supply Soviet times and they looked incredibly delicious. The secret of their popularity turned out to be simple: the combination of sugar and salt in the marinade (almost 1 to 1) is perceived by our taste buds as one of the most tempting flavors.
"Nezhinsky" cucumber salad for the winter
Delicious salad from cucumbers for the winter - you will lick your fingers! The recipe is very simple, sterilization is used. Water is not added to the marinade, cucumbers are obtained in their own juice. And most importantly, they stay crispy!
Recipe delicious marinade for cucumbers
Sometimes it takes a long time to work out a recipe perfect marinade for canned cucumbers. We offer you a ready-made version. The recipe was developed by trial and error. For my taste, this is the optimal combination of salt, sugar, vinegar and spices. Try it yourself!
Preparations for the winter from cucumbers can be very diverse, these are delicious pickled cucumbers and variety of salads. Each housewife has her own proven recipes, but sometimes you want something new. We have collected for you several recipes for cucumber blanks for the winter, from simple to intricate.
Cucumber recipes for the winter
Pickling cucumbers without sterilization
Filling Ingredients:
1 liter of water
35 g sugar
90 g salt
150-200 ml 9% vinegar.
Cooking:
Prepare greens to taste: horseradish leaves, oak, black currant, mint, celery, dill, etc. You can add celery roots and horseradish. Lay greens and roots on the bottom of clean jars, tightly lay small cucumbers and pour boiling water, trying to pour into the center of the jar so that the glass does not burst. Cover with lids and let stand 10-15 minutes. Boil the next batch of water. Drain the water from the jars, calculate the amount of spices and prepare the filling by bringing it to a boil and pouring in the vinegar before removing it from the heat. And fill the jars with boiling water and let stand for another 5 minutes. Put garlic cloves on top of the cucumbers to taste and pour boiling brine. Roll up and turn over immediately.
Ingredients:
1 kg cucumbers
150 g onion
1 bunch dill,
300 ml of table vinegar,
35 g dry mustard,
1 tsp ground black pepper,
1 bay leaf.
Ingredients:
Cut the onion into rings, chop the dill, mix with mustard and vinegar, add the crushed bay leaf, pepper and mix. Put on fire and boil. Put the cucumbers into the boiling brine, bring to a boil, quickly place in sterilized jars along with the brine and roll up.
Ingredients:
2.5 kg of gherkins,
125 g salt
2 bulbs
1 sweet pepper
3 hot peppers
3 garlic cloves,
3 tbsp allspice,
1 tsp carnations,
apple cider vinegar (about 500 ml per 1-liter jar).
Cooking:
Soak the cucumbers in salted water overnight. Rinse them the next morning, put onion rings, sweet pepper circles, garlic cloves and hot peppers and fill the jars with cucumbers. Pour the spices with apple cider vinegar, boil and pour over the cucumbers, not reaching the top 1 cm. Roll up, turn over.
Preparations for the winter from cucumbers in a sweet marinade, very savory snack. Try it!
Ingredients:
600 g gherkins,
¼ stack. 6% vinegar,
5 carnations,
5 peas of allspice.
Fill:
1 liter of water
1.5 stack. Sahara,
1-2 tsp salt.
Cooking:
Boil water with sugar and salt. Blanch prepared cucumbers for 5 minutes and immediately plunge into ice water. Put spices on the bottom of sterilized jars, fill tightly with cucumbers and pour vinegar and boiling brine. Cover with lids and sterilize: 0.5-liter - 10 minutes, 1-liter - 12 minutes. Roll up, turn over, wrap and let cool.
Ingredients:
5 kg small cucumbers,
50 g dill greens with umbrellas,
1 carrot
50 g horseradish root,
3 bulbs.
Fill:
5 liters of water
1 l 6% vinegar,
2 tbsp salt,
1 stack Sahara,
4 bay leaves,
10 black peppercorns,
½ tbsp mustard seeds.
Cooking:
Carrot, onion and horseradish root cut into thin strips. Put dill on the bottom of the sterilized jars, fill the jars with cucumbers, pouring straws from vegetables, and pour boiling brine to the top. Cover with boiled lids and sterilize: 1-liter - 40 minutes, 3-liter - 60 minutes. Roll up, turn over, wrap up.
Cucumbers in a juice or apple cider vinegar sauce can be an alternative to a regular pickle.
Cucumbers with sorrel
300 g sorrel
4 stack water,
1 tbsp salt,
1 tbsp Sahara.
Cooking:
Blanch cucumbers in boiling water for 3 minutes, then plunge into ice water. Boil the sorrel until the color changes (do not pour out the water!) And chop in a blender. Connect sorrel puree with salt and sugar, add 4 stacks. water from cooking sorrel and boil for 1-2 minutes. Put the cucumbers in a sterilized jar, fill with boiling filling, leave for 2-3 minutes, then drain and boil it again. Pour again, leave for 2-3 minutes, drain and boil. Repeat one more time. After the third filling, roll up with sterilized lids. Turn over, wrap.
Ingredients for a 3 liter jar:
1 l freshly squeezed cucumber juice(from overgrown),
½ tbsp salt,
½ tbsp Sahara.
Cooking:
Blanch cucumbers in boiling water for 2-3 minutes. Combine both types of juice, add sugar and salt, bring to a boil. Put the cucumbers in a jar, pour boiling filling and leave for 5-10 minutes. Drain, bring to a boil, pour again for a few minutes. Repeat one more time. Roll up, turn over, wrap up.
Ingredients for a 3 liter jar:
1 liter freshly squeezed apple juice
1 tbsp salt,
3 sprigs of pine 10 cm.
Cooking:
Blanch the cucumbers for a few seconds in boiling water. Add salt to apple juice and boil. Lay pine branches on the bottom of the jars, lay cucumbers and pour boiling filling. Leave for 2-3 minutes, drain, boil, pour again and repeat again. Roll up, turn over, wrap up.
Cucumbers in currant juice
Ingredients:
250 ml blackcurrant juice,
1 liter of water
50 g salt
20 g sugar
2 cloves of garlic
2 pcs. cloves,
2 black peppercorns,
dill and mint greens.
Cooking:
Cut off the ends of the cucumbers. Put herbs and spices on the bottom of the jars, fill with cucumbers. Boil a mixture of water, juice, salt and sugar, pour over the cucumbers and put the jars to be sterilized: 1-liter - 10 minutes. Roll up.
Cucumbers "Under vodka" with vodka
Ingredients:
2 kg cucumbers
2 tbsp salt,
2 tbsp Sahara,
1 tsp citric acid (or ½ cup apple cider vinegar),
¼ stack. vodka,
1.5 liters of water,
greenery.
Cooking:
Scald cucumbers with boiling water and immediately dip them into ice water. Pack tightly into jars, layering with chopped herbs. Boil water with salt, sugar and acid, pour into jars and let stand covered for 5 minutes. Repeat the operation with boiling the marinade and pouring two more times. Before rolling, pour vodka into jars, cork.
Ingredients:
1 kg cucumbers
50 g green dill,
20 g green tarragon or other spicy herb,
20 leaves of blackcurrant,
1 tsp salt,
¼ tbsp 6% apple cider vinegar
500 ml of water.
Cooking:
Remove the stalks from the cucumbers, peel the skin and cut lengthwise into 5 mm thick plates. Chop the greens, coarsely chop the garlic. Place the cucumbers in a suitable glass or ceramic dish, sprinkling each layer with herbs, salt and garlic. Cover the cucumbers with currant leaves. Bring the water and vinegar mixture to a boil and let it cool until room temperature. Pour cucumbers, put oppression and leave for a day. After 24 hours, roll the softened plates into rolls along with herbs and garlic and place them tightly in sterilized jars, on the bottom of which fresh currant leaves. Pour in brine, cover with currant leaves and close with plastic lids. Store in a cool dark place.
Ingredients for 4 liter jars:
1.5 liters of water,
100 g 70% vinegar,
1 stack Sahara,
2 tbsp salt,
250 g spicy ketchup "Chili",
8 garlic cloves,
4 kg gherkins,
greens, peppercorns - to taste.
Cooking:
Place the cucumbers tightly in jars along with herbs, garlic, and peppercorns. Stir sugar and salt in water, bring to a boil, pour in spicy ketchup and boil for 1 minute. Pour the cucumbers with the resulting filling, cover with lids and set to sterilize for 10 minutes. Remove the jars from the water and pour 25 g of vinegar into each. Roll up, turn over, wrap up.
Cucumber salad
Ingredients:
3 kg cucumbers,
100 g garlic
30 g parsley, 200 g sugar,
3 tbsp with a top of salt,
150 ml 6-9% vinegar (to taste),
onion, odorless vegetable oil - to taste.
Cooking:
Cut the cucumbers into circles 3-5 mm thick. Chop the parsley, squeeze the garlic through a press. Mix with cucumbers, add salt, sugar and vinegar. Stir and leave for 12 hours. Transfer to sterilized jars, add ½-1 tbsp. vegetable oil. Close with plastic lids. Store in refrigerator.
What a shame to miss a couple of buckets of cucumbers that suddenly grow to the size of an average zucchini! And you won’t leave it for seeds, and you won’t eat it anyway ... Thrifty hostesses invented recipes from overgrown cucumbers.
Ingredients for a 3 liter jar:
2-3 sheets of horseradish,
2-3 black currant leaves
1-2 umbrellas of dill,
7-8 garlic cloves,
cherry leaves,
3 tbsp without a pile of salt.
Cooking:
Grind overripe cucumbers in a blender or pass through a meat grinder. At the bottom of the jar, place a horseradish leaf, a currant leaf, several cherry leaves, a dill umbrella and 2-3 cloves of garlic, sprinkle with 1 tbsp. salt. Put some of the cucumber puree in a jar and put the gherkins in it. Thus, fill half the jar. Then put back the spices and leaves, salt, cucumber puree and cucumbers. Cover with herbs on top, put a horseradish leaf and another spoonful of salt. When filling the jar, leave some room for fermentation. Cover with a plastic lid and store in a cool place. If the cucumbers are too sour, you can soak them in sweetened water (3 tablespoons of sugar per 1 liter of water). Cucumber puree can be used as a pickle dressing or in salads.
Ingredients:
5 kg cucumbers,
1 stack Sahara,
1 stack 9% vinegar,
1 stack vegetable oil,
3 tbsp salt,
1 tbsp ground black pepper,
2 tbsp dry mustard,
2 tbsp crushed garlic.
Cooking:
Cut the overgrown cucumbers crosswise into slices 5 mm thick. Put in a bowl, add all the spices and let it brew for 2 hours. Prepare a marinade from vinegar, vegetable oil, sugar, salt and mustard, boil. Arrange cucumbers in sterilized jars, pour boiling marinade over and set to sterilize for 30 minutes. Roll up.
Ingredients:
5 kg cucumbers,
250 g mustard seeds,
3 bulbs
1 head of garlic.
Fill:
2.5 liters of water,
2.5 liters of 6% vinegar,
¾ stack. salt,
1 kg of sugar.
Cooking:
Cut cucumbers lengthwise, remove seeds and cut into pieces. Dry on a towel. Bring water to a boil, add vinegar. Sprinkle cucumbers with mustard seeds, chopped onion and garlic, pour water with vinegar and leave for 2-3 hours. then drain the water, strain, heat to a boil, add salt and sugar. Arrange the cucumbers in sterilized jars, pour boiling marinade, cover with lids and sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes, 3-liter - 20 minutes. Roll up, turn over, wrap up.
Ingredients:
1 kg cucumbers
2 carrots
2 sweet peppers
5 bulbs
1 head of garlic
½ tbsp salt,
½ tsp citric acid,
bunch of dill.
Cooking:
Remove skin and seeds from cucumbers and chop coarse grater. Finely chop the pepper, onion and carrot. Mix vegetables, add dill, salt and citric acid and leave for an hour. Then put on fire, bring to a boil, reduce the heat to medium and cook the salad for 15 minutes. Arrange in sterilized jars, roll up, turn over, wrap.
Overgrown cucumber salad №2
Ingredients:
2 kg of overripe cucumbers,
5 garlic cloves,
⅓ stack. 9% vinegar,
½ stack vegetable oil,
½ stack Sahara,
2 tbsp salt,
1 tbsp ground black pepper.
Cooking:
Peel cucumbers, cut lengthwise into 6-8 pieces and cut across into 3-4 pieces. Mince garlic and dill. Put the cucumbers in a saucepan, add oil, vinegar, salt, sugar, garlic and dill, mix with your hands, cover and refrigerate for 3 hours. After that, arrange in 0.5-liter jars and set to sterilize until the cucumbers slightly darken. Roll up, turn over, wrap up.
And finally - the recipe for jam. Yes, cucumbers! This is in case you have already cooked everything that could be prepared from cucumbers, but they still do not end.
Ingredients:
1.5 cups of water
400 g of sugar (+ sugar at the rate of 600 g of sugar per 400 g of cucumbers),
25 g ginger
2 lemons.
Cooking:
Dip small cucumbers in salt water, in which a cabbage leaf is laid. Leave for 3-4 days until they turn yellow. Then put the cucumbers in a bowl, cover cabbage leaf. Boil salt water and pour over cucumbers. So repeat 2-3 times until the cucumbers turn green. Dip them in cold water for 3 days, dry and pour warm syrup of water and sugar. Add ginger, lemon zest and juice. Leave overnight. Drain the syrup, add sugar, calculating its amount, put the cucumbers, boil until thick.
Preparations for the winter from cucumbers are delicious and very simple. Good luck preparing!
Larisa Shuftaykina
Pickled cucumbers for the winter in liter jars can be called the most popular canning product. They gained their fame thanks to great taste. Many preserve vegetables for the winter and cucumbers, in the list of priority preparations, such as or.
We have collected, especially for our readers, the best recipes for pickling cucumbers so that they are crispy.
This recipe uses vinegar to preserve the product, it has excellent qualities that allow the product to be stored for a long time. Having prepared such a blank for the winter, you can not worry about its taste and quality. Vinegar kills all germs and bacteria that are on the ingredients, preventing them from multiplying and ruining the product.
The taste of cucumbers prepared according to this recipe can be called classic, they have no foreign smell and taste. sweet and sour vegetable will become a favorite appetizer for all main dishes. There is nothing complicated and special in cooking, which is also important.
Ingredients:
- Fresh cucumber - 600-700 gr;
- Peppercorns - 5 pcs.;
- Laurel - 2 pieces;
- Garlic - 2 teeth;
- Onions - 1-2 pcs.;
- Vinegar 6% - 3 tbsp. spoons;
- Parsley, dill, cloves;
- Water - 1 - 1.5 liters;
- Sugar - 4 tbsp. spoons;
- Salt - 2 tbsp. spoons.
The most delicious pickled cucumbers for the winter recipes:
- Prepare and thoroughly wash the cucumbers, and cut off their ends. For preservation, it is better to choose small cucumbers, they will turn out crispy and hard.
- Prepare jars with a capacity of 3 liters. Canning almost always requires sterility. Banks must be sterilized first. Carefully washed jars must be held briefly over the steam, and then heated in the oven, neck down. Lids should also be well washed.
- Prepare all vegetables and spices. Peel the peel and rinse with herbs and seasonings.
- First of all, they put in a jar - onions, garlic, herbs, spices. Then you need to carefully distribute the cucumbers. It is more convenient to stack cucumbers while standing, then more of them will fit in the jar.
- After all the vegetables and seasonings are stacked, pour in pure, undiluted vinegar.
- Pour water into a container and add sugar and salt. Stir the brine until the ingredients are completely dissolved and boil for 1 minute. It is better to boil this liquid longer, about 15 minutes.
- Pour cucumbers with boiling brine.
- Put lids on the neck of the jars. Pour into basin hot water and drop the banks there. Turn on the stove and keep a basin with jars on it for 9-10 minutes.
- Then turn off the gas and taking out the jars one by one, close them hermetically with a special machine. After everything is canned, turn the hot jars upside down, wrap and leave in this position until completely cooled.
This is not to say that such an activity as canning is very simple, but the result will please the whole family. This cucumber recipe will allow you to fully enjoy the pickled product.
Pickled cucumbers for the winter crispy without sterilization
Is it possible to simplify such a troublesome task as canning cucumbers? Of course you can. Today, many recipes are known that allow you to get delicious pickled cucumbers without any hassle.
Ingredients:
- Cucumbers - 1 - 1.5 kg;
- Garlic - 4-5 teeth;
- Leaf horseradish - 1 pc.;
- Dill - 2 umbrellas with seeds;
- Black pepper peas - 8-9 pcs.;
- Hot red pepper - 1/2 small pod;
- Acetic essence - 1 hour. the spoon;
- Salt - 70g;
- Sugar sand - 100g.
Crispy marinated cucumbers for the winter in jars:
- Select fruits of small and medium size, regular shape, and leave them for a couple of hours in cold water. Wash each cucumber thoroughly.
- Peel the garlic and wash it, do the same with seasonings and herbs.
- Sterilize jars with a capacity of 3 liters. Rinse lids.
- Place the cucumbers in a colander and pour over boiling water well. Immediately after this, you need to put the cucumbers in a jar. As you lay, sprinkle with spices, add sugar and salt.
- Pour boiling water into a jar of cucumbers and keep the cucumbers in the filling until the bulk ingredients are completely dissolved in the container.
- Next, you need to drain the liquid from the jar of cucumbers and boil it again, adding bulk components. During the boiling process, pour the brine into the cucumbers again, then add the vinegar.
- Then immediately cover the jars with lids and quickly preserve.
- Put the jar on the lid and wrap well. After cooling completely, you can turn the cucumbers.
The taste of such cucumbers will please everyone. Adding horseradish leaves will give this product a pleasant smell and crunchiness. Many prefer to put in pickled cucumbers additional spices that won't ruin the taste at all. Cloves, tarragon, parsley and other seasonings can be added to the recipe for pickling cucumbers. The main thing is that the smell and taste of these spices appeal to all family members.
Pickled cucumbers recipe for the winter crispy sweet
Among a large number recipes for pickling cucumbers, you can opt for this. The use of aspirin in the preparation of this recipe will allow you to store jars of cucumbers in a warm room. Not every house has a cellar or other cold room. Pickled cucumbers, using aspirin, will allow you not to worry about the quality of the product for a long time.
Ingredients:
- Cucumbers - 1.5 kg;
- Sugar sand - 2 tbsp. spoons;
- Salt - 3 tbsp. spoons;
- Laurel leaf - 3 pcs.;
- Black peppercorns - 8-9 pcs.;
- Aspirin - 3 tablets;
- Sheet horseradish - 2 pcs.
Recipes for pickling cucumbers for the winter in jars:
- Go through all the fruits, smooth and small pour cold water for 5 hours, after this time, take them out and cut off the ends on both sides.
- Sterilize the jars and put all the seasonings and herbs in them, leaving one dill umbrella.
- Put the cucumbers in jars in a standing position. Top with 1 remaining sprig of dill.
- Pour boiling water into a filled container. Do not touch jars with cucumbers for 8 minutes to completely sterilize the product.
- Drain the liquid and boil it again. Pour cucumbers over again and leave for 8 minutes.
- Drain the liquid from the jar and boil it again, adding all the remaining ingredients. After complete dissolution of all the bulk components of the marinade, pour it into a jar of cucumbers.
- Preserve jars.
- Put the finished containers with cucumbers in a bowl with hot water and turn on the stove. Keep jars in water for 10 minutes.
- Turn the jars upside down, onto the lid and wrap them well with a warm blanket. Do not touch them until they are completely cool.
The taste of cucumbers prepared with aspirin is no worse than others. Many people worry that adding pills can be dangerous, but this is completely not true. Aspirin will not cause any harm if consumed in moderation.
How to pickle cucumbers for the winter in jars
Of all the ways to preserve cucumbers, this one can be called the best. The citric acid used in the preparation of this product is considered to be the least safe. Pickled cucumbers are very fond of children, and for them I want to find the best recipe canning. Cucumbers with citric acid can be given to children without fear, which cannot be said about vinegar and aspirin.
Ingredients:
- Cucumbers - 1.5 kg;
- Garlic - 3 teeth;
- Leaf horseradish - 2 pcs.;
- Laurel - 2 pcs.;
- Dill - 2 umbrellas;
- Salt - 2 tbsp. spoons;
- Sugar sand - 5 tbsp. spoons;
- Citric acid - 1.5 teaspoons.
Pickling cucumbers for the winter crispy recipes:
- Put the cucumbers in a large basin, pour cold water for 5-6 hours. After washing them with a brush and cut off the ends on both sides.
- Put all the greens on the bottom of the container, with a volume of 3 liters, and put the cucumbers.
- Bring water to a boil and pour cucumbers over it, do not touch them for 8-9 minutes. Next, you need to drain the water from the jar, it will no longer be needed. Bring new water to a boil and pour over the cucumbers. Set aside the jar for 8-9 minutes
- Drain the liquid from the jar into the prepared container and again on the fire, until it boils completely. Add all remaining ingredients to it. Boil the resulting brine well.
- bring down hot pickle into cucumbers and preserve them.
- Turn the jars upside down and wrap them in a warm blanket. Until completely cooled, the jars cannot be turned over and opened. In the recipe for any pickling, you can include green leaves of different plants.
The taste of such cucumbers is sweet and sour. Distinguish on what brine they are cooked, on acetic, aspirin or citric acid, impossible in appearance and taste. There are no contraindications for the use of such cucumbers. In addition, such pickled cucumbers can also be kept warm without worrying that they will become cloudy and spoil.
Pickled cucumbers crunchy recipe the most delicious
Whoever has no time at all can use this recipe for canning cucumbers. The taste of such a product is spicy-sweet and will be enjoyed by relatives and guests. For a snack, these cucumbers are perfect and scatter instantly.
Ingredients per 1 liter:
- Cucumbers - 0.5-0.6 kg .;
- Sugar - 0.5 cups;
- Water - 1 liter;
- Vinegar 9% - 0.5 cups;
- Salt - 1 tbsp. the spoon;
- Laurel - 1 pc.;
- Horseradish - Half a sheet;
- Black pepper peas - 4-5 pcs.;
- Garlic - 2 teeth;
- Dill umbrella - 1 pc.
Pickling cucumbers in liter jars
- Wash prepared 1 liter jars thoroughly, you can use soda. Pre-sterilization of the container before conservation is not required.
- Wash the cucumbers and cut off the ends.
- Put a pan on the stove and pour water into it, measuring in liters. When the water boils, put the cucumbers in it and boil them a little.
- Arrange all spices in empty jars. Mince the garlic and add to the spices.
- When the cucumbers have changed color, you need to arrange them in jars. It is impossible to catch them from the pan with your hands, you need to take a fork.
- In the water remaining from the cucumbers, pour the bulk components, boil the resulting brine.
- Pour vinegar into jars with cucumbers and fill them completely with brine.
- Preserve the workpiece and put on the lid. Wrap all jars with a warm blanket and leave to cool completely.
In order for the cucumbers to turn out delicious and stored for a long time, it is not necessary to look for perfect recipe. Compliance with all conditions of sterility and technically correct actions will ensure an excellent result.
Now it is possible to use screw caps for preservation, then the pickling process becomes much easier, because you do not need to roll the caps for a long time with special machines.
It is important to remember that when choosing fruits for canning, it is better to stop at small cucumbers, about 10-12 cm, they will be the most crispy and delicious. Bon appetit!
