The most delicious canned cucumbers are very crunchy. Canned cucumbers, crispy recipe for the winter are the most delicious

Among the summer worries of most owners, perhaps the main place is occupied by conservation. Many make preparations for the winter from personally grown or purchased cucumbers. Almost everyone has secrets and the best recipes in store!

Choosing the "right" cucumbers

In order for cucumbers harvested in the winter to please with a rich, juicy taste and aroma, it is important to approach each stage of canning correctly. You need to start by choosing vegetables. It is difficult not only for a novice summer resident, but also for an experienced owner not to get confused among the variety of varieties and hybrids. Simple recommendations will help both of them to choose the right cucumbers.

It is very important to choose fresh and young cucumbers for preservation.

1. Whether you pick cucumbers from your own garden or buy them from the market, do it in the morning. This way you keep them as fresh as possible.
2. It is best to buy slightly dirty vegetables. If the cucumbers were washed to give them a "marketable appearance", they could inadvertently be crushed or scratched. In a damaged vegetable, fermentation processes can easily begin. Outwardly, you are unlikely to determine this, but as a result, you will not get crispy cucumbers from a liter jar (or other container).
3. Feel the cucumbers. If they are strong and firm, then they are not sluggish and juicy.
4. Dark green cucumbers are suitable for conservation. The lighter the vegetable, the younger it is. Make sure that it is free from yellow spots.

It is better to cover medium-sized vegetables whole

1. Size matters too. For pickling, it is worth picking up cucumbers 7-12 cm long. They are a real delight, have a delicate taste, and the seeds in them have not yet had time to fully ripen. The best option for salting - gherkins, up to 9 cm in length.
2. The skin should be thin. Through a thick peel, the marinade is poorly absorbed. Press lightly on the fruit with your fingernail. Does the skin break quickly? So, cucumbers can be safely prepared for the winter.
3. When choosing cucumbers for a jar, give preference to specimens with black spikes.

Preparing cucumbers for canning

Having bought suitable vegetables or collecting them from a summer cottage, do not delay with preservation (this applies not only to cucumbers, but also to any vegetables). From the heat, cucumbers quickly become lethargic. This is natural, because 95-97% of them consist of moisture, and under the influence of the sun it evaporates. Such cucumbers will not be crispy.

To make the cucumbers fresher, they need to be kept in cold clean water for a couple of hours.

Water will help restore the former freshness. Carefully, so as not to damage the peel, wash the cucumbers and fill them completely cold water. The minimum time is 2 hours, the maximum is 10 hours. Be sure to change the water every 2 hours.

Attention! It is important not to soak the cucumbers for longer than 10 hours. If white spots appear on the water, like soapy spots, immediately remove the vegetables and rinse them with running water.

It is believed that soaking cucumbers makes them crispy and removes approximately 15% of nitrates. To do this, it is recommended to carry out the procedure in a sunny place, using transparent dishes. Sunlight helps to rid vegetables of harmful substances faster.

There is an opinion that cucumbers need to without fail cut off the ends. Many are sure that it is in them that nitrates are the most. There are no unambiguous recipes and recommendations here, this is a matter of personal taste and habit.

Cooking brine and marinade

After processing the cucumbers, it's time to start cooking the marinade or brine. The difference between the formulations and recipes is that vinegar is used for the marinade. Thanks to him, vegetables are stored longer, which is important when preserving for the winter. However, it should be remembered that too sour taste not recommended for people with gastrointestinal diseases.

Prepare the marinade so that all the bulk components are completely dissolved in it.

For the marinade, combine 50 g of salt and 2 times less sugar in 1 liter of water. After boiling, add about 80-100 g of vinegar (9% percent). Fill jars with vegetables with hot liquid.

Pickle by classic recipes prepared as follows: pour 50 g of salt into 1 liter of water. After boiling, cook it for another 3-4 minutes. By different recipes, herbs and spices can be added to the brine. Cucumbers are poured with both hot and chilled liquid.

Advice. If you choose the first option, you can try the cucumbers immediately after the brine has cooled. Pouring vegetables with cold liquid, you will wait finished product slightly longer (about 24 hours). However, canned cucumbers will retain their beautiful, natural green color longer.

An old recipe for crispy cucumbers

For the marinade you will need to take:

• water - 5 l;
• salt - 10 tbsp. l.;
• sugar - 20 tbsp. l.;
• vinegar (9%) - 0.5 l.

Advice. Use less water (if you don't marinate very much at a time) canned cucumbers). The ratio of ingredients remains the same. For example, for 2 liters of water you will need 4 tablespoons of salt, 8 tablespoons of sugar and a glass (200 ml) of vinegar.

Crispy Cucumbers - great snack for the winter table

Also, prepare the spices. For 1 liter of water:

• one leaf of horseradish and laurel;
• 1 large clove of garlic;
• 5 peas of black pepper;
• 1 medium inflorescence ("umbrella") dill;
• hot pepper - for an amateur.

The process of harvesting for the winter looks like this:

1. Pour small cucumbers with cold water for 8-10 hours. Remove the tips.
2. Pour boiling water or steam over the containers. It is convenient to take, for example, liter jars.
3. Put spices in each of them.
4. Boil water in a saucepan. Using a colander, dip a few cucumbers into boiling water. Time - 30-40 seconds for each batch. After that, immediately lay out the cucumbers in jars (vertically).
5. Boil the marinade and fill the containers with it. Cover with lids.
6. After 5 minutes, it is necessary to drain the liquid, boil again and pour into jars.
7. After repeating this procedure three times, roll up the jars and turn over. Let them cool down.

Arrange vegetables so that the jars are full

Cucumbers pickled in this way are a real treat: crispy, with almost no aftertaste of vinegar. You can add more or less horseradish, garlic, pepper by adding canned vegetables spicy or spicy taste.

Cucumbers marinated with citric acid

Using citric acid instead of the vinegar traditional for marinade recipes, you'll get more delicate taste. Eating, and more!

You will need:

• cucumbers - 2 kg;
• leaves of horseradish, cherry, black currant;
• dill;
• garlic (about a head).

Boil the marinade from 1.5 liters of water. After boiling, add to it:

• sugar - 100 g;
• salt - 2 tbsp. l.;
• citric acid - 2 tsp;
• black pepper - a quarter of a teaspoon.

Boil until all ingredients are dissolved.

Be sure to put some of the spices on the bottom of the jar, and some on top

How to cook:

1. Remove the tips from the washed cucumbers. Put the vegetables in jars where the garlic and leaves already lie.
2. Cover cucumbers with hot marinade. Wait until the jars are warm.
3. Drain the liquid into a saucepan. Let her boil again. Fill jars with marinade. Seal them up and keep warm. For this purpose, banks can be covered, for example, with a blanket. Wait until they are completely cool.

Advice. For the same recipe, try canned zucchini.

A hassle-free way to pickle cucumbers

Prepare the following ingredients:

• cucumbers (preferably small) - 1 kg;
• water - 2 l;
• salt - 2 tbsp. l.;
• garlic - from 1 to 3 cloves (to taste);
• bunch of dill.

The garlic will add a lot of salt spicy taste if you put more

Cooking steps:

1. Boil the brine: dissolve the salt in boiling water. Let cool down to room temperature.
2. in a large jar or enamel pan add greens and garlic. Then lay out the cucumbers. Alternate layers until you fill the dishes.
3. Fill the cucumbers with brine to the top, cover with a saucer. You can press down with weight so that the vegetables are covered with liquid.
4. Put in a dark place. In 1-2 days the meal will be ready: salted cucumbers. If you want a more sour snack, wait 5 days.
5. Once the cucumbers are to your liking, stop the fermentation process. Close the dish with a lid and put it in the refrigerator.

Spices for harvesting, as well as vegetables, must be washed thoroughly.

Nuance. pickled cucumbers According to this recipe, you can harvest in the winter and store without a refrigerator. To do this, wait for the end of fermentation (after about 10-14 days, bubbles will not appear). Drain the brine, boil, cool to room temperature. Then pour it into liter jars, cork, put the canned cucumbers in a dark place.

Overripe cucumber salad

It is known that overripe fruits are not suitable for canning. But not with this recipe! Try this savory savory salad and see for yourself.

Take these products:

• overripe cucumbers - 1 kg;
• water - 1 l;
• vinegar 9% - 150 ml;
• salt - 20 g;
• sugar - 3-8 tbsp. l. (taste);
• garlic - 2-3 cloves;
• mustard - 2 tbsp. l.;
• horseradish root - a small piece, to taste.

If the cucumbers are overripe, then close the salad by peeling and removing the seeds.

Salad preparation steps:

1. Wash cucumbers, cut and remove seeds.
2. Mix with salt and refrigerate for 10-12 hours.
3. Drain the drained juice, cut the vegetables themselves into quarters.
4. Arrange in jars, shifting them with horseradish and garlic.
5. Prepare the marinade: Boil water, adding vinegar, sugar and mustard to it. Pour over the cucumbers.
6. Place containers for conservation in boiling water and sterilize. For liter cans 15-20 minutes are enough, for a volume of 3 liters - 30-35 minutes. Seal and store refrigerated all winter.

Exists great amount options for salting and pickling cucumbers in the winter. You can choose the most delicious, successful and suitable for yourself only by experimenting and constantly replenishing your piggy bank of recipes.

Pickled cucumber recipe: video

Cucumber blanks for the winter: photo

We can’t do without homemade preparations, without them, winter is not winter. And why then plant everything and a lot? Almost everyone knows how to preserve cucumbers for the winter in jars, you say, but young hostesses are growing up and they also need to be explained.

Sometimes proven recipes get boring and you want to try something new. And there are a lot of new ways and ideas of canning.

• 1 How to preserve cucumbers for the winter
  • 1.1 Canned cucumbers for the winter in jars, recipes
    • 1.1.1 Cucumbers in tomato juice
    • 1.1.2 Canned cucumbers with cherry leaves for the winter
    • 1.1.3 Canned cucumbers with tomatoes without sterilization
    • 1.1.4 Crispy Pickled Cucumbers
    • 1.1.5 Canned cucumbers with bird cherry leaves for the winter
    • 1.1.6 Canned cucumbers with mustard for the winter
    • 1.1.7 Canned sliced ​​cucumbers
  • 1.2 Recipe with red currant juice.

How to preserve cucumbers for the winter

In general, the canning process is not only pickling, we are now used to it. Previously, our grandmothers salted more and more, of course, not in jars. It is simply more convenient for us to store blanks in this form. Pickles, jams, all kinds of winter salads, sauces, in general, everything that is done taking into account long storage, is considered canning.

For canning cucumbers, special, pickled varieties are usually used. The sizes of greens should be such that they fit easily in jars. There are recipes where cucumbers can be cut. I use the youngest ones for salting and pickling, no more than 7 cm long.

We usually use vinegar as preservatives, pay attention in recipes, it can be table vinegar 6%, 9% or vinegar essence, 70%. Many people often use citric acid instead of vinegar, I also use it recently, it's just that the quality of vinegar sometimes fails. Salt acts as a preservative when pickling cucumbers, but then acid is added there, which is produced in the first days during the fermentation process.

Regarding containers, I mean banks, I also want to say. In the twenty years that I spend every summer seaming, I realized that small jars are still more convenient. Most often, I began to use liter, 0.7 or even half liter jars. Three-ruble notes go mainly for compotes and assorted dishes, which are opened more often on holidays.

Canned cucumbers for the winter in jars, recipes

Cucumbers in tomato juice

For a three-liter jar you will need:

• 2 kg cucumbers
• 1.5 liters tomato juice
• 2 tbsp. l. salt
• 2 tbsp. l. Sahara
• 3 garlic cloves
• 1 dill umbrella
• 5-6 allspice peas
• 2 bay leaves
• 4 sprigs of tarragon and celery

How to close cucumbers in a tomato:

Rinse the cucumbers, dry and cut off the ends. Sterilize the jar and put tarragon, garlic and dill on the bottom. Then lay out the cucumbers tightly. Bring tomato juice (unsalted) to a boil, put salt, sugar, allspice, celery greens into it and add to taste bay leaf. Let the juice boil for 10 minutes over medium heat, then take out the celery and immediately pour the jar with boiling juice so that the cucumbers are completely hidden. Cover the jar with a lid and sterilize for 20 minutes, immediately roll up.

Canned cucumbers with cherry leaves for the winter

From the products we need:

• Two kilos of cucumbers
• Two horseradish roots
• five cherry leaves
• two laurel leaves
• incomplete glass table vinegar 9%
• 4 garlic cloves
• Five peas of black pepper

For marinade per liter of water:

• Tablespoon of salt
• Two tablespoons of sugar

How to preserve cucumbers:

My cucumbers, roots and leaves of cherries, too, let everything dry. Put spices in sterile jars at the bottom, fill with cucumbers on top. And boil the marinade, attention, immediately with salt and sugar, at the end pour vinegar. Pour the cucumbers for half an hour with hot marinade, then return it back to the pan. Bring to a boil again and this time pour over the cucumbers and immediately roll up.

Canned cucumbers with tomatoes without sterilization

We will need:

• Tomatoes
• cucumbers
• Carrot
• Five cloves of garlic
• Ten black peppercorns
• Five peas of allspice
• Three carnations
• three bay leaves
• dill umbrellas

For marinade in a three-liter jar:

• 4 tablespoons salt
• 4 tablespoons of sugar
• A teaspoon of vinegar essence

How to make assorted tomatoes and cucumbers for the winter without sterilization:

All vegetables must first be prepared, washed, and punctures should be made near the stalks of tomatoes. Peel the carrot and cut into slices.

Banks need to be washed with soda or laundry soap, then it is enough to sterilize them in the microwave for three minutes. Pour boiling water over the lids and boil for five minutes.

At the bottom of the jars, we first lay a dill umbrella, then we begin to evenly fill the jars with tomatoes and cucumbers, you need to try to fold them more tightly, it’s good if the tomatoes are medium-sized. We lay a little bit not to the top, still leave room for spices and carrots.

Boil clean water in a saucepan and pour it into assorted dishes, hold for five minutes and pour it back into the saucepan. Now add sugar and salt, based on how many cans you have, Boil everything, pour vinegar at the end. We lay out spices and carrots in jars, pour our assortment with brine and roll it up. We take a warm blanket and wrap the jars upside down for a day.

Crispy Pickled Cucumbers

We will need:

• small cucumbers
• Three cloves of garlic
• One medium carrot
• dill umbrella
• sprig of parsley
• Laurel leaf
• Three blackcurrant leaves
• Five black peppercorns
• Three peas of allspice
• two carnations

For marinade per liter of water:

• Tablespoon with a slide of salt
• Two tablespoons of sugar
• Incomplete teaspoon of vinegar essence

How to make crispy pickled cucumbers:

Cucumbers before pickling need to be soaked, pour cold water for a couple of hours. In sterile jars we lay out spices, washed dill umbrellas and currant leaf. We clean the garlic, peel the carrots and cut into cubes.

We put cucumbers, garlic and carrots in jars, one at a time is enough for a liter jar. Boil water until clean, pour cucumbers up to the very neck, let stand for 10 minutes. Then we drain the water and repeat the process again. For the third time, we already add salt with sugar, pepper and parsley to this water, boil the brine, add vinegar at the end. Immediately roll up the jars and hide for a day under our blanket.

Canned cucumbers with bird cherry leaves for the winter

For a recipe for a three-liter jar, you need to take:

• small cucumbers
• two bay leaves
• Six leaves of cherry
• Six black peppercorns
• Three garlic cloves
• one pod hot pepper(optional)
• Three cloves (optional)
• Two spoons of salt
• Three spoons of sugar
• Two spoons of vinegar 9%

How to marinate:

We soak the cucumbers for a couple of hours, especially if they were collected in the evening. Banks are sterilized. We wash the leaves of the bird cherry, clean the garlic.

We spread the bird cherry leaves on the bottom, cucumbers are densely on them, immediately add peppercorns, capsicum and all seasonings. Pour boiling water over, wait fifteen minutes, everything should cool down. Drain boiling water into a saucepan and cook the marinade, add salt and sugar, vinegar, as always, at the end. Fill the cucumbers and roll up the lid. Days need to be kept under the covers.

Canned cucumbers with mustard for the winter

We take following products for a three-liter jar:

• Two kilos of cucumbers
• Three garlic cloves
• Cherry leaf sprigs
• sprig of currant leaves
• Tablespoon of vodka
• horseradish leaf
• Small piece of horseradish
• Tablespoon of dry mustard powder
• One sweet pepper
• One pod of hot pepper
• bunch of dill
• Three black peppercorns

For marinade:

• For five liters of water
• 200 grams of salt
• 250 grams of sugar
• 200 grams of vinegar 9%

How to preserve cucumbers with mustard:

We wash cucumbers, peppers and herbs. Cut the pepper and remove the seeds. We cut the greens and put them on the bottom of sterile jars. We send all the spices and peppers there. Place cucumbers on top.

Pour boiling water over the jars to the very edges, wait 20 minutes, pour boiling water, boil again and pour again, this time we wait 10 minutes. Again, pour into a saucepan and this time cook the marinade. We fall asleep mustard and pour cucumbers, roll up and warm for a day.

Chopped canned cucumbers

In total you will need:

• For 700 gr cucumbers
• 1 liter of water
• 1 tsp Sahara
• 1 st. l. salt
• 35 gr spices
• 1 tbsp. 9% vinegar

How to cook:

Wash young cucumbers and fill with water for 8 hours. Then rinse well and cut lengthwise and place in liter jars, previously sterilized. Add 1 cherry leaf, clove head, 3 leaves black currant, garlic clove and 1 horseradish leaf and root. Pour boiling brine over and roll up quickly. Banks turn over and wrap.

Recipe with redcurrant juice

Rinse and dry the greens, cut off the ends. At the bottom of the jar, put dill, mint, pepper, cloves and garlic, cut lengthwise. Then lay out the cucumbers tightly. Boil water, pour red currant juice into it, add salt and sugar and bring to a boil again and fill the jars with brine. Cover jars with lids and sterilize for 10 minutes, then roll up.

For 2 kg of cucumbers 1 liter of water, a glass of red currant juice, 2 tsp each. sugar and salt, 2 sprigs of mint, dill umbrella, clove head, 3 peppercorns, 2 garlic cloves.

If you like my new recipes, write to me. It will be interesting to know which recipe you liked more.

Recipe number 1. Like in a barrel

Ingredients: cucumbers, garlic, horseradish, dill, currant, cherry leaves, clove, pepper and tarragon sprig. 2 tbsp. l. salt and 1 tbsp. l. sugar per liter of water.

Cooking process:

1. First, put everything in the jar additional ingredients and spices.
2. Place the cucumbers soaked in water beforehand.
3. Pour the marinade over and place the container on a plate. Cucumbers should ferment for three days. If you pour cold brine, the fermentation will be longer.
4. Then drain the brine separately. Rinse cucumbers in a jar twice with boiling water.
5. We filter the brine and set to boil for 15 minutes. Don't forget to skim off the foam. You can add a spoonful of sugar to sweeten the marinade a little.
6. Pour pickles with brine and roll up.

Such cucumbers are very reminiscent of barrel cucumbers, with a slightly sharp taste, salty and strong. They can be used for pickles and azu. Can be stored for more than one year.

Recipe number 2. miraculous

There is a preservation of cucumbers for the winter without sterilization, which will not take much of your time.

Cooking process:

1. Soak cucumbers in boiled cold water for a couple of hours.
2. We put cucumbers in sterile jars, garlic, onions and chopped carrots on top. You can add dill or parsley.
3. Pour boiling water into the jar and leave for 10 minutes. Repeat this procedure again.
4. Then we put salt, sugar and other ingredients in a jar. Pour in vinegar essence.
5. Pour boiling water for the third time and roll up. Wrap the jars to cool down gradually. Do not sterilize.

Recipe number 3. Pickled

Interestingly, this recipe for canned cucumbers is very similar to store-bought.

Ingredients per liter jar:

• small cucumbers, better gherkins;
• Vinegar 9%
• Dill, allspice, garlic;
• 1 tsp salt;
• 2 tsp Sahara.

Cooking process:

1. Put pre-soaked cucumbers in jars.
2. Pour vinegar, add dill, pepper and garlic.
3. Fill to the top with cold water.
4. Put salt and sugar in a bowl.
5. We put in a container with cool water and put on fire. After boiling, count down five minutes.
6. We roll up, be sure to turn over and let cool. Then we clean it in the basement or refrigerator.

These cucumbers are very crispy.

Recipe number 4. Hungarian

Ingredients:

• 5 kilograms of cucumbers:
• Vinegar 9% - half a liter;
• Salt - 100 grams;
• Water - 3.5 liters;
• Sugar - 300 grams;
• Allspice, cloves, mustard seeds.

All you need is to pour marinade over cucumbers and put on sterilization for 10 minutes. Cucumbers have a slightly spicy and slightly sweet taste.

Recipe number 5. Salty

Preserving cucumbers this way is a little longer than usual, but the result is worth it!

1. Soak cucumbers overnight in cool water, then rinse under running water.
2. Put the cucumbers in a container, for example, in a bucket or basin. We shift each layer with horseradish, currant leaves, dill, garlic, pepper.
3. Dissolve a teaspoon of salt in a liter of water.
4. We fill our cucumbers completely and put oppression on top. We leave for 4-5 days to salt well.
5. Then we take out the cucumbers, throw away the greens, and wash the cucumbers.
6. Pour marinade into a saucepan and bring to a boil.
7. We put the cucumbers in jars and fill them with brine three times. For the third time, roll up, be sure to turn over and wrap.

Don't be alarmed if the brine is cloudy at first. After a while, the sediment will sink to the bottom.

Recipe number 6. On mineral water

This cucumber preservation recipe is suitable for those who like sharp, lightly salted cucumbers. Moreover, he does not take a large number time.

Ingredients:

• 1 kg of cucumbers;
• Garlic, dill;
• 3 art. l. salt;
• 1 liter of sparkling water.

Cooking process:

1. Rinse the cucumbers under the tap, cut off the ends.
2. We put dill and garlic in a jar, place cucumbers and cover with more dill.
3. Dissolve salt in sparkling water.
4. Pour over cucumbers, cover and refrigerate.

A day later, incredible cucumbers are ready. Can be eaten or stored in the refrigerator.

Recipe number 7. Crown

The origins of this cooking method go back to Bulgaria. This is a kind of mixed recipe. Preserving cucumbers for the winter with tomatoes is an absolutely win-win option. Try to cook it, you will definitely like it.

1. Soak cucumbers for six hours. We cut off the ends.
2. Wash the tomatoes thoroughly under running water.
3. At the bottom of the jars we put greens and spices, which you consider necessary.
4. Lay cucumbers and tomatoes in layers.
5. Pour in boiling water and leave for twenty minutes.
6. We merge. We put salt on one cylinder - 2 matchboxes - and sugar - 3 boxes.
7. Add to the jar 80% vinegar essence 1 tbsp. l.
8. Fill with boiling water, twist and wrap.

Recipe number 8. in Korean

A spicy appetizer will come in handy at any table. The main thing is that with cooking you don’t have to fool your head too much.

Cooking process:

1. Grate or cut carrots.
2. Washed cucumbers cut into 8 pieces lengthwise.
3. Mix carrots and cucumbers.
4. Add the rest of the ingredients and mix. We let it brew for four hours.
5. Arrange the cucumbers in jars and set to sterilize for 10 minutes. Roll up and send to heat.

Recipe number 9. winter king

Preserving cucumbers according to this recipe is very simple, and the salad turns out amazing! The taste of fresh cucumbers will last all winter.

Ingredients:

• Cucumbers - 5 kg;
• Onion - 1 kg;
• Any greens - 300 g;
• Salt - 2 tablespoons;
• Vinegar - 100 ml;
• Black pepper.

Cooking process:

1. From this amount of ingredients, 6 liters of salad will be obtained. Soak the cucumbers in water for an hour. Then we cut them into rings, half rings.
2. Cut the onion the same way.
3. We mix onions, herbs and cucumbers, salt and let it brew for half an hour.
4. In a saucepan, mix sugar, pepper and vinegar. Add vegetables.
5. We put on a small fire, stir regularly.
6. As soon as the cucumbers change color, remove from heat and arrange in jars.
7. Banks are filled to the top. Roll up, turn over and under a fur coat.

Recipe number 10. in tomato

There are many options for preserving cucumbers for the winter, recipes can be the most original. But this method has been tested by time and by many gourmets.

Ingredients:

• 3.5 kg of cucumbers;
• 2 liters of tomato juice;
• 100 g of salt;
• dill, horseradish, garlic, lavrushka;
• hot and sweet pepper.

Cooking process:

1. We put cucumbers cut into circles in sterile liter jars, add spices.
2. Pour in hot tomato juice.
3. Cover with lids and set to sterilize for 20 minutes.
4. Banks are rolled up, turned over and warm.

There are a huge number of ways to preserve cucumbers. We can safely say that every housewife makes preparations for the winter from cucumbers, carefully choosing and preserving the best recipes in order to get crispy, canned and pickled cucumbers. These blanks are good to do immediately in three-liter jars so that this meal is enough for the whole family.

What every hostess needs to know

What feast is complete without cucumbers? Salted, salted, pickled, pickled? Even in summer on everyday and holiday table stand next to fresh, as well as lightly salted cucumbers, together they go side by side and in various salads. And in winter, cucumbers are the most sought-after product that adds variety to the diet, like pickled mushrooms.

Choose fresh vegetables so that after preservation they are crispy and stored for a long time

Canning cucumbers is a responsible and serious process. Firstly, you need to choose the size of cucumbers: small ones are suitable for pickling, medium ones are for pickling, large ones are for salads. For canning for the winter, you should take homemade cucumbers picked on the day of sale, "peppy" and undamaged.

Secondly, the quality of the water used to preserve cucumbers is of great importance.

Thirdly, you need to choose the right size of the jar: liter jars are suitable for pickling “finger” cucumbers for the winter, three-liter jars for pickling medium ones, and vegetable salads with cucumbers - half-liter.

The culinary specialist always has his own carefully kept cucumber preservation recipe, which he uses. But at the same time, genuine interest is caused by new, unusual ways cucumber rolls.

Pickling cucumbers: simple and tasty, the best recipe

This is the easiest recipe for crunchy pickles lovers. Required Ingredients:

• horseradish leaf;
• a couple of peas of each of the peppers (black, allspice);
• medium cucumbers;
• ripe dill;
• garlic (for lovers) canned garlic it is recommended to put it more);
• water (well, spring);
• cherry, walnut, currant leaves;
• salt (about a tablespoon per liter of water).

Pickled cucumbers are a popular ingredient for many "winter" dishes.

Salting method:

1. Soak cucumbers in water, leave if possible in a cool place (some housewives do this procedure in the bathroom).
2. Arrange the leaves in jars, throw pepper, garlic.
3. Rinse the cucumbers, cut off the "butt", put in a container.
4. To fill with water.
5. Pour in the salt.
6. Cover the jar.

At 20 ° C and above, on the second day, the brine will begin to ferment, foam. This marks the beginning of the brining process. Usually cucumbers stand this way for about 3-4 days. After the brine, pour into a saucepan, add water (as much as evaporated) and boil for a couple of minutes. Remove cucumbers and greens, wash. Wash jars and sterilize. Fold everything back, pour boiling saline solution, cork. Turn over, leave under the covers.

Cucumbers must be packed tightly in jars

Cucumbers on this the best recipe the result is simply delicious: crispy, distinctly salty, ideal for salads, including the famous Russian salad - "Olivier".

Pickled cucumbers: like from a barrel

Cucumbers fermented in wooden or ceramic barrels will be vigorous and crispy. Required Ingredients:

• dill ripe;
• cucumbers;
• sugar - a teaspoon;
• grape leaves;
• coarse salt (rock) - about 50 g;
• 5 peppercorns;
• citric acid - a little.

Pickled cucumbers are most often made in barrels, but there are recipes for harvesting immediately in jars

Cooking:

1. First, standard procedures: soak cucumbers in cool water.
2. Wash the greens, arrange in jars.
3. Wash cucumbers, arrange.
4. Add pepper.
5. Prepare brine.
6. Pour cucumbers with brine, leave in a room (kitchen, balcony) with a temperature of about 18-20 ° C for fermentation.
7. If foam appears, remove and add water.
8. After 10-12 days, pickled cucumbers, just an overeating, are ready.
9. Store until winter in the refrigerator (basement), unless, of course, it will be possible to protect this overeating from home.

The marinade must be well boiled.

Salted cucumbers

Lightly salted cucumbers have a distinctive taste, they are equally good in salads, in summer and winter.

Ingredients:

• hot red pepper;
• walnut, cherry, currant leaves;
• bay leaf, horseradish;
• cucumbers;
• dill ripe;
• water - 3 l;
• garlic;
• black pepper (peas);
• salt - 200 g.

Lightly salted cucumbers cook pretty quickly

Note: This recipe requires 1 cup of salt. Follow the recipe exactly and do not be afraid, the cucumbers will turn out really lightly salted.

Leave the cucumbers in cool water, wash, cut off the "butt". Steam three-liter jars, boil lids for twisting. Arrange peppercorns, leaves and garlic, throw a small piece into each jar hot pepper. Arrange cucumbers tightly in jars. Prepare a saline solution, boil it, pour cucumbers. Leave the jars for a couple of days to salt. Then drain the brine, and pour boiling water into the jars without additives. Seal jars, turn over, cool.

Pickled cucumbers: "ministerial"

Pickled cucumbers have a slightly different flavor than pickles. They can be sour, sweetish, more spicy. As a rule, when pickling cucumbers, vinegar is present in almost all recipes, it serves as the main preservative.

Ingredients per liter jar:

• cucumbers - 500 g;
• water - 2 glasses;
• sugar - 50 g;
• vinegar - 20 ml;
• salt - 25 g;
• garlic - half a head;
• horseradish;
• dill (umbrella);
• cherry leaf;
• currant leaf;
• carrots - a couple of pieces;
• lemon (optional, 1 slice)

Add more spices and spices and the workpiece will be very fragrant

To prepare crispy pickled cucumbers, you need:

1. Rinse the cucumbers, soak in cool water, cut off the ends.
2. Put greens, seasonings, cucumbers in prepared liter jars.
3. Add carrots, lemon to cucumbers.
4. Salt, pour in vinegar, add sugar.
5. Pour in boiling water.
6. Sterilize for 7 minutes.
7. Seal, refrigerate and store away.

Pickled cucumbers in oil

Cucumbers preserved in this way are tender, with an alluring aftertaste. You can "mind" a whole liter jar of such an overeating and not even notice!

To preserve cucumbers in this way, you need to take:

• cucumbers (small) - 3 kg;
• parsley;
• vegetable oil - 200 ml;
• vinegar (9%) - 200 ml;
• salt - 70-80 g;
• sugar - 200 g;
• ground pepper (for lovers of sharper) - 3 g;
• a head of garlic.

After the lids are closed, the jars need to be placed upside down for a while.

Cucumbers must be washed, cut off the ends, put in a container. Put finely chopped parsley there, pour sunflower oil, vinegar, salt, pepper, add sugar. Shake the saucepan with the contents so that all the ingredients are well mixed. Let the cucumbers stay in the marinade for several hours (from 4 to 6). During this time, the cucumbers will pickle. Arrange the prepared products in jars, pour the resulting mixture cucumber juice, oil, vinegar, and sterilize for 15-20 minutes. Cork jars, put under a blanket or blanket, after cooling, put away for storage.

Pickled cucumbers "ladies'"

Cucumbers canned in this way are sweetish. This recipe is for people who are not afraid to experiment and are constantly trying new things.

Ingredients required for preparation:

• cucumbers (small or medium) - 0.6 kg;
• onion (small) - 4-5 heads;
• garlic - half a head;
• vegetable oil (sunflower) - ½ cup;
• vinegar (preferably apple) - a tablespoon;
• sugar - 30 g;
• salt - 10 g;
• a mixture of peppers (in the presence of black, allspice, red) - to taste;
• fennel - 3 g;
• dill (umbrella or 3 g dried);
• mustard (grains) - 3 g.

Cucumbers can not only be pickled, but also closed as part of salads

So that the cucumbers turn out crispy and the family can express their admiration by saying “Just delicious!”, you need to soak them in cool water and put them in the refrigerator overnight (or for several hours). Then, rinse the cucumbers, cut off the ends, put in a saucepan. Add peeled and chopped onion heads, salt, add sugar. Pour sunflower oil Apple vinegar, add all the spices, mix everything so that the cucumbers are completely covered with marinade and leave them to absorb the spices for a couple of hours.

Cucumbers can be preserved according to different recipes. Choose the ones that your whole family will appreciate

During this time, the amount of liquid in the pan will increase as the cucumbers release their juice. Put the container on the stove and warm the cucumbers until they begin to change their color. Immediately spread the cucumbers prepared for canning in steamed jars and pour over the marinade. Cover with a lid, sterilize on the stove or in the oven for about 15-20 minutes (for liter jars). After that, cork, put in a warm place and let it cool slowly under the covers. Onions, sugar, fennel give cucumbers a unique flavor of hot summer.

There are many recipes for canning cucumbers for the winter. Pickled, pickled, pickled, necessarily crispy (!), Cucumbers can be safely called one of national dishes Slavs. Also popular are canned salads cucumber based. And if you want to do some more for the family unusual workpiece- Experiment with, for example,

How to preserve cucumbers for the winter, the vast majority of hostesses know. Every family has a recipe from the great-grandmother, which is inherited. And each next generation brings something new from itself. But sometimes it happens that the recipe - here it is, on a piece of paper or in a notebook, and the secrets of mastery or step by step actions No. And great-grandmothers too. How do you know what to do right? Everything is simple. You just need to carefully read and follow the recommendations.

What cucumbers can be canned

You can stuff absolutely any fruit in a jar. But the result can be disastrous. Sour, smelly cucumbers or torn lids are not at all what was intended.

Many people like greens with small pimples. They are so neat, fluffy and look beautiful. In winter, you open a jar, bite off one of these and ... at least make a face. This is a salad variety. Fruits suitable for conservation are large-pimpled, with black thorns.

Another sign: the presence of a color transition from dark green to white or light green. If the cucumber is completely uniform in color, feel free to burst it fresh or make salad twists. The exception is huge cucumbers, the so-called Chinese ones, but more on that later.

Naturally, the ripeness of the vegetable is also important. Never preserve overripe cucumbers, yellow or brown with hard seeds. They have a hard skin and loose flesh. But they are not thrown away. Peeling off the skin and rubbing coarse grater, you can use the resulting mass for the base of the brine. cucumbers in own juice are original and fragrant.

Too small fruits are also not suitable. They have not yet gained the juiciness and aroma inherent in this variety. The exceptions are pickles and gherkins. They need to be preserved literally microscopic.

The standard size of greenery is 7-9 cm in length. It is convenient to eat, put into bottles and looks beautiful on the table.

Preliminary preparation

Someone will say - why cook them? Namyla and in the bank! No doubt, you can. If you are going to cook anyhow, then there is nothing to break your head. And if you preserve cucumbers for taste and for your loved ones, then be kind enough to work a little. Don't worry, seven sweats won't come off. It will only take time.

First, the cucumbers are carefully washed. The brush is not used. A soft cloth or sponge is ideal. Then they are put in a large bowl and poured with cold water. Purchased for 7-8 hours, it is possible for the night. From your personal plot for 2-3 hours. Why do they do it? Then, so that the greens absorb as much moisture as possible and during the preservation process there are no voids in the pulp. Then they will remain dense and crispy in the jar for a long time.

Why such a difference in time? And when you buy cucumbers, do you know how long ago they were picked? No. Or on your site - the bushes stand in the water, like on rice plantations? Also no. And the water from them evaporates very quickly. Therefore, we do not spoil the blanks, we soak them.

If the room is very hot, then at least once we change the water to cold.

Advice. In the water with which you will fill the cucumbers, rub a few sprigs of green dill with your fingers. You don't need much. For 10 liters of liquid, 5 pieces are enough. Let them soak in the magical aroma.

Proper utensils

Traditionally, cucumbers are preserved in three-liter jars or oak barrels. This is what our grandmothers did. But then there were many children in the families. He took out such a container from the cellar, she was all gone at dinner. Now there is no such need. A family of three will eat such a tub for a long time. And an open and standing jar is far from the same.

Containers with a volume of 1 and 1.5 liters are the most convenient container. And about oak barrels… You can’t find them now with fire during the day. Why oak? The tannin from the wood allows the cucumbers to stay crunchy for a long time. Well, what's stopping you from throwing a pinch oak bark in a brine? Moreover, it is sold in every pharmacy, already crushed.

Advice. Before laying, pour boiling water over the bark, just in case.

Sterilization for canned cucumbers

There is no need to sterilize the vegetables along with the brine. There is no benefit from 2 minutes of boiling, but from 10 minutes the greens will be boiled. Why are we like this? It will be enough to process the container itself and the lids. Any familiar method will do: oven, microwave, boiling kettle. Do as you are used to or look for information on the net, since now it is full of it.

Advice. If you are sure of good quality your water, then stop torturing yourself with homemade steam and temperature, like in a bath. Hot water and the most common baking soda. Rub the jars well with a stiff brush, rinse thoroughly and use.

Spices. What are needed?

The classic recipe involves the following set of necessary spices (calculation for a 3l jar):

• green blackcurrant leaves, 5 pcs.
• dry dill umbrellas with seeds, 3 pcs.
• black peppercorns, 5 pcs.
• allspice peas, 4 pcs.
• peeled garlic cloves, 3 pcs.
• rock salt, 2 tbsp. l.
• granulated sugar, 3 tbsp. l.
• vinegar essence 70%, 1 tbsp. l.

This is a standard set, it must be by all means. And then let your imagination never get tired and be limited only by personal taste preferences. Roots or burdocks of horseradish, cherry and raspberry leaves, basil, tarragon, hot red pepper, mustard seeds, nettle sprigs ... The list of everything that hostesses add when canning cucumbers is very long. Try, experiment. Perhaps your personal set of spices will be included in cookbooks like a standard!

Advice. Don't chop the garlic cloves. Its juice gives the filling an unpleasant cloudy look. Put them in the container whole.

Marinade or brine

How to preserve cucumbers for the winter? What are the vegetables for? If you put it on the table among the assortment, stuff pies or add it to a salad, then choose hot pickling. If cucumbers are intended for pickle, hodgepodge or vinaigrette, then give preference to cold pickling.

How are these options different? The set of spices is the same, the size of the jars too. The difference is in the preservative and harvesting technology.

Pickling
Preservation of fruits is ensured acetic acid and boiling water. The procedure is described below. The calculation is taken for a standard set of spices for a three-liter cylinder. With an increase or decrease in volume, we recalculate. The technology is the same for cans of all sizes:

1. Prepare greens, dishes and spices.
2. Seasonings are placed at the bottom of the jar. Salt, vinegar and sugar are not taken yet.
3. Set the vegetables strictly tails down. Without fanaticism, do not shove with all the dope!
4. Boil 2 liters of clean water, pour cucumbers in a jar, cover with a lid.
5. Leave for 35-40 minutes. During this time, the remaining water is added 2 times.
6. Pour the liquid into a saucepan, add right amount"white poisons", boil.
7. Essence is splashed into cucumbers and poured with brine.
8. Roll up, turn upside down, leave to cool.

After seaming, many hostesses still sterilize the containers, then wrap the finished jars with sweatshirts and blankets. Why such difficulties? Too little extra work? Then in winter they wonder why greens are shriveled and soft. So they themselves "cooked" them!

If something is done incorrectly, then the bank will open in any case, even if you wrap it like a princess, or not. So why these dances?

Advice. If there are no dill umbrellas at hand, then you can simply pour dry seeds into a jar. Taste and aroma will remain the same.

salting
Conservation takes place through natural fermentation and the presence of lactic acid. The set of spices is identical to the first recipe, except for the essence and sugar. They are not needed here. Procedure:

1. Zelentsy and spices are placed in a container.
2. Salt is dissolved in cold water in proportion to 1 liter of liquid 3 tbsp. l. without a slide.
3. Pour over vegetables and cover with plastic lids.
4. Leave at room temperature for 3 days.
5. A deep pan or bowl must be placed under the container. The fermenting brine “runs away” quite briskly.
6. After 3 days, add brine to the top.
7. Then the jars are gently wiped with a dry cloth and put away for storage in the cellar.

Some, after fermentation, add crushed aspirin tablets to the containers. It is not necessary. The workpiece has developed a sufficient amount of lactic acid for good preservation.

Advice. Such cucumbers do not clog tin lids, only kapron. The fermentation process continues for some time, so why do we need a flight of lids and a fountain of brine in the cellar?

Chinese giants

Today, cucumbers over 50 cm long will not surprise anyone. The so-called Chinese vegetables have already firmly occupied their niche in our household plots. It is generally accepted that they are all salad type, and external signs clearly indicate this.

However, they do great in a marinade! Of course, it is problematic to stuff them entirely into a jar, but even cut into barrels, they are simply gorgeous! The marinade is always transparent, it tastes indistinguishable from lightly salted ones, even if the bottle has stood until spring. Firm, crispy, amazing!

No one knows how the breeders achieved such qualities, but many thanks to them for such a gift. Try to preserve one jar of these giants. There is a suspicion that you will be disappointed ... that you made so few blanks.

Delicious canned cucumbers. Subtleties

1. To prevent the appearance of a mold film on the surface of the fill, it is recommended to pour shavings from the horseradish root under the cover. The occupation is very cruel and causing a stream of tears. You can do it much easier. Either the roots are frozen and only then cut, or leaves are placed instead of the roots. Everything is easy and without sobs.
2. If you took out the workpiece, ate a few cucumbers, and the jar did not run out, then sprinkle the brine with a thin layer mustard powder. The taste will practically not change, but a nasty white film will not appear.
3. Extra grade salt, sea salt or iodized salt is strictly not recommended for conservation. Lids will always rip off. The good old cookbook - tested by many generations.
4. Bay leaf is a very strong natural antiseptic, and even fragrant. Therefore, it is also added to spices. Just a little, otherwise the cucumbers will be bitter.
5. By the way, there is an erroneous opinion that fruits with a bitter aftertaste are not suitable for harvesting. Nonsense! During the preservation process, all bitterness disappears and is absolutely not felt in the pulp or brine.
6. No normal recipe will give accurate information about the weight of cucumbers. Always consider the volume of the marinade in relation to the volume of the jar. And how many Zelentsy will fit in there depends on their size. You can pour three handfuls of pickles or stuff 2 Chinese giants with barrels. How to determine by weight? No way. Put in as much as you can and that's it.

How to preserve cucumbers for the winter? Boldly, not afraid of new experiments and old ones habitual tastes. Your family will surely appreciate your ability to make blanks, and your girlfriends will ask exact recipe. Good salting to you!

Video: recipe for crispy pickled cucumbers for the winter