Crispy cucumbers for the winter: how to pickle correctly? We close crispy cucumbers for the winter with and without vinegar, with oak leaves and pine branches, with mint and apple juice - Women's opinion - Ekaterina Danilova. How to roll cucumbers so they are crispy: esp.

for 1 liter of water:

– 1.5 tbsp salt

– 3 tbsp. Sahara

– 10-12 spoons of 9% vinegar for 3 liter jar.

1. Bay leaf, allspice, cloves, onion(in rings), place the dill on the bottom of the jar, then the cucumbers.

2. Pour boiling water over the prepared cucumbers in jars, cool until warm, drain, add sugar and salt per 1 liter of water, boil again, pour over the cucumbers and roll up.
Add vinegar to the jar before the second filling!

2. OPTION - CRISPY CUCUMBERS

1 carrot

2 onions

1 head of garlic

1 leaf each of horseradish, currant, cherry, bay leaf, dill umbrella

– black peppercorns

1. Place carrots cut into 4 parts and all the above ingredients on the bottom of a 3-liter jar.

2. Place cucumbers, pour hot boiled water for 15 min. Drain the water. Add to it:

– 5 tsp salt

– 10 tsp sugar

– 100g. table vinegar.

3. Boil water with spices and pour it into the jar again. Roll up.

3. OPTION “THOSE WHO DO NOT LIKE SPICY”

These are delicious lightly salted cucumbers. Ideal for those who various reasons You can't eat spicy food.

For a 3 liter jar:

– 1.5 l. water

– 2 tbsp salt

– 3 tbsp. Sahara

1. Wash the cucumbers and leave for 3 hours, changing the water.

2. Place in a jar:

– dill umbrellas, horseradish leaf, 5 currant leaves

– 4 cloves garlic

10 black peppercorns

– 4 pcs. cloves

– cinnamon

– tarragon

3. Place cucumbers in jars vertically, pour hot brine for 3 minutes. Then drain the brine, boil again and pour into last time by adding to the jar:

– 1 tbsp table vinegar

4. Roll up. Turn upside down and leave under a warm blanket until cool. Even in the spring, when you open the jar, the cucumbers seem lightly salted.

4. OPTION “DANA SALTED”

A very simple way to pickle cucumbers, but very tasty, the cucumbers turn out crispy.

Place in clean, sterilized jars (3 liters):

– horseradish leaves

– black currant

- sprigs of dill

– 5 cloves of garlic.

1. Pour into each jar:

– 100g. salt and sugar (4 tbsp sugar and 10 tsp salt).

2. Fill the jars with cucumbers and pour cold water. Cover them with plastic covers and place them in a dark, cool place (such as a cellar). The cucumbers will be ready in 3 months, but will last until spring.

5. OPTION “DRUNKEN” CUCUMBERS

1. Place at the bottom of the jar:

– horseradish root

- garlic

– currant leaves

2. Then pack the cucumbers tightly and pour in 1.5 liters of marinade:

– 3 tbsp salt without a slide

– 2 tbsp. Sahara

– 1 tsp vinegar

– 2 tbsp vodka.

Sterilize for 15 minutes.

6. OPTION “CUCUMBERS IN TOMATO SAUCE”

– 5 kg. cucumbers

– 2 kg cucumbers

– 250 g garlic

– 250 g. vegetable oil

– 250 g granulated sugar

– 3 tbsp. salt

– 2 tbsp. 70% vinegar

1.Pass the tomatoes through a meat grinder, add vegetable oil, granulated sugar, salt, bring it all to a boil and cook for 10 minutes.

2. Then gradually add the cucumbers cut into rings. After boiling, cook for 20 minutes, then add garlic and vinegar, mix everything and place in sterilized jars, seal.

It takes a long time to cut, but you get a lot of cans: 10 cans of 650 grams each.

7. OPTION PICKLED CUCUMBERS

Place the cucumbers in jars and add brine to 2 liters of water:

– 2 heaped tablespoons of salt

– 6 heaped tablespoons of sugar

– 5-7 peppercorns

– 5-7 bay leaves

1. Boil everything for 3 minutes, then cool, add

– 2 tbsp. 70% vinegar

2. Pour into jars. Then sterilize them for 5 minutes and roll them up.

8. OPTION SIGHTLY SALTED CUCUMBERS

1. Place the cucumbers in 3-liter jars with spices:

– currant leaves

- garlic

– peppercorns (4-5 pcs)

– cloves (2-3 pcs.)

– bird cherry leaf

– 1 tbsp. heaped salt

– 1.5 tbsp sugar without a slide

– 2 aspirin tablets

– 0.5-1 tsp 70% vinegar essence and pour boiling water, close the lids.

You can prepare cucumbers for the winter different ways. Look at the selection of recipes, take notes and try closing a jar or two in a new way.

1. Cucumbers, like store bought ones

Products:

for 1 liter of water:

1. Salt - 1.5 tbsp. spoons
2. Sugar - 3 tbsp. spoons
3. Vinegar 9% - 10 tbsp. spoons

How to prepare cucumbers like store-bought ones:

Take a 3 liter jar.

1. Place bay leaf, allspice, cloves, onions (in rings), dill on the bottom of the jar, then cucumbers.

2. Pour boiling water over the prepared cucumbers in jars, cool until warm, drain, add sugar and salt per 1 liter of water, boil again, pour over the cucumbers and roll up.

Add vinegar to the jar before the second filling!

2. Crispy cucumbers

Products:

1. Carrots - 1 pc.
2. Onions - 2 pcs.
3. Garlic - 1 head
4. Horseradish, currants, cherries, bay leaves - 1 leaf each
5. Dill umbrella
6. Black peppercorns
7. Salt - 5 teaspoons
8. Sugar - 10 teaspoons
9. Vinegar 9% - 100 gr.

How to make crispy cucumbers:

1. Place carrots cut into 4 parts and all the above ingredients on the bottom of a 3-liter jar.

2. Place the cucumbers, pour hot boiled water for 15 minutes. Drain the water. Add salt, sugar, table vinegar to it.

3. Boil water with spices and pour it into the jar again. Roll up.

3. Mild lightly salted cucumbers

These are delicious lightly salted cucumbers. Ideal for those who, for various reasons, cannot eat spicy foods.

Products:

For a 3 liter jar:

1. Water - 1.5 liters
2. Salt - 2 tbsp. spoons
3. Sugar - 3 tbsp. spoons

How to cook mild cucumbers:

1. Wash the cucumbers and soak for 3 hours clean water, changing the water.

2. Place in a jar: - dill umbrellas, horseradish leaf, 5 currant leaves - 4 cloves garlic - 10 black peppercorns - 4 cloves - cinnamon - tarragon

3. Place cucumbers in jars vertically, pour hot brine for 3 minutes.

Then drain the brine, boil again and pour in one last time, adding to the jar: - 1 tablespoon of table vinegar

4. Roll up. Turn upside down and leave under a warm blanket until cool. Even in the spring, when you open the jar, the cucumbers seem lightly salted.

4. Country salting

A very simple way to pickle cucumbers, but very tasty, the cucumbers turn out crispy.

How to prepare country pickled cucumbers:

In clean, sterilized jars (3 liters) put: - horseradish leaves - cherries - black currants - dill sprigs - 5 cloves of garlic.

1. Pour into each jar approximately: - 100 grams of salt and sugar (4 tablespoons of sugar and 10 teaspoons of salt).

2. Fill the jars with cucumbers and add cold water. Cover them with plastic covers and place them in a dark, cool place (such as a cellar).

The cucumbers will be ready in 3 months, but will last until spring.

5. Drunk cucumbers

How to cook drunken cucumbers:

1. Place at the bottom of a jar (3 liters): - horseradish root - dill - garlic - currant leaves

2. Then pack the cucumbers tightly and pour 1.5 liters of marinade. water: - 3 tbsp. salt without a slide - 2 tbsp. sugar - 1 tsp. vinegar essence - 2 tbsp. vodka.

Sterilize for 15 minutes.

6. Cucumbers in tomato sauce

Products:

1. Cucumbers - 5 kg.
2. Tomatoes - 2 kg.
3. Garlic - 250 gr.
4. Vegetable oil - 250 gr.
5. Granulated sugar - 250 gr.
6. Salt - 3 tbsp. spoons
7. Vinegar 70% - 2 tbsp. spoons

How to cook cucumbers in tomato sauce:

1.Pass the tomatoes through a meat grinder, add vegetable oil, granulated sugar, salt, bring it all to a boil and cook for 10 minutes.

2. Then gradually add the cucumbers cut into rings. After boiling, cook for 20 minutes, then add garlic and vinegar, mix everything and place in sterilized jars, seal.

It takes a long time to cut, but you get a lot of cans - 10 cans of 650 grams each.

7. Pickled cucumbers

Products:

for 2 liters of water:

1. Salt - 2 tbsp. heaped spoons
2. Sugar - 6 tbsp. heaped spoons
3. Peppercorns - 5-7 pcs.
4. Bay leaf - 5-7 pcs.

How to prepare pickled cucumbers:

1. To prepare the brine, combine all ingredients, boil for 3 minutes, then cool, add 2 tbsp. 70% vinegar

2. Place cucumbers (as many as will fit) in jars and fill with brine. Then sterilize them for 5 minutes and roll them up.

8. Lightly salted cucumbers

Products:

1. Dill, horseradish, currant leaves
2. Garlic
3. Peppercorns - 4-5 pcs.
4. Cloves - 2-3 pcs.
5. Bird cherry leaf
6. Salt - 1 tbsp. heaped spoon
7. Sugar - 1.5 tbsp. spoons without a slide
8. Aspirin - 2 tablets
9. Vinegar essence 70% - 1 teaspoon

How to prepare lightly salted cucumbers:

1. Place the cucumbers in a 3-liter, sterilized jar, adding all the spices, salt, sugar, aspirin and vinegar. Then you need to pour boiling water over everything and roll up with an iron lid.

"Home kitchen" wishes you bon appetit!

Do you want to crunch on homemade cucumbers for your own pleasure? I propose to learn with me how to prepare crispy cucumbers for the winter. My selection of recipes will help you prepare your favorite preparations simply and deliciously. Those housewives who consider cucumber preparations difficult art. There is nothing complicated, and then you can gather your family at the table, covered with various pickles of your own making.

Recipe for canning cucumbers for the winter: crispy

This recipe makes homemade cucumbers tasty and crispy.

I give the consumption of products for three liter jar:

young strong cucumbers - as many as will go in;
garlic cloves 8-10 pieces;
horseradish leaves - 3-4 pieces;
dill umbrellas - 4 pieces;
salt - 2.5 tablespoons;
9 percent vinegar - 3 tablespoons;
sugar - 4 teaspoons.

Trim the ends of the cucumbers, fill the jar with them, pour boiling water over them, cover with a lid, and let stand for half an hour.
Drain the water, add boiling water again, keep for 30 minutes, drain.
Next, put salt, sugar, vinegar, horseradish leaves, garlic, dill umbrellas into the jar, pour in boiling water, roll up, and wrap for a day.

Pickling crispy cucumbers for the winter: cold method

Crispy cucumbers for the winter, simple and tasty can be cooked in cold water, in this recipe they retain their natural green color, are well preserved.

Product consumption for 3 cans with a capacity of 0.75 liters:

cucumbers about two kilograms;
dill umbrellas 4 pieces;
black currant and cherry leaves - 6 pieces each;
garlic - 3 cloves;
horseradish leaf - one large;
black pepper - 9 peas;
salt - 3 tablespoons;
water - 1.7 liters.

Very often, an open jar of pickled cucumbers, tomatoes, zucchini, etc. remains in the refrigerator. So, to prevent mold from forming on its surface, I advise you to sprinkle it with mustard powder and pour in a little vegetable oil to form a protective thin film.

Crispy pickled cucumbers for the winter, without sterilization

This recipe makes cucumbers original taste, they do not lose color, they turn out like two in one - pickles and grape leaves, from which it is good to prepare dolma in winter.

For three liter jars you need:

cucumbers;
grape leaves
about half a liter of water;
50 grams of salt and sugar;
spices;
garlic.

Wash the cucumbers and grape leaves. Cut off the ends of the cucumbers, pour in boiling water, hold for a couple of minutes, and rinse with cool water.
Wrap each cucumber grape leaf, carefully bending the edges.
Place peeled garlic cloves and spices on the bottom of the jars, place the cucumbers tightly so that they do not turn over.
Make a filling of water, salt, sugar, pour it over the cucumbers, hold for 5 minutes, drain the filling, and boil. Do this three times. For the fourth time, pour and roll up immediately.

My advice:

While preparing the filling, add a few apple slices, then remove them. The filling will be much piquant and very tasty.

How to preserve crispy cucumbers for the winter

It took me months to find this recipe; a friend once treated me to them, and she told me where and from which woman she bought them. The woman was selling canned cucumbers, I had to ask in detail all the secrets of canning, fortunately, the secret was revealed. Later, I shared this recipe with my friends and colleagues. Everyone likes cucumbers and often thanks them for the delicious preparation!

Needed: cucumbers, dill umbrellas, horseradish leaves, parsley, garlic, allspice.
For the marinade: 150 grams of sugar, 150 ml. 9- percent vinegar, 1.2 liters of water, 2 tablespoons of salt with top.

In three-liter jars put a dill umbrella, a horseradish leaf, a couple of parsley sprigs, a few garlic cloves, 4 peas allspice.
Fill the jars with cucumbers, pour boiling water over them twice, pour in the boiling marinade a third time, and roll up.

In the same way, you can roll up zucchini, peeled and cut into circles.

My advice on how to save cucumbers:

Banks often swell, but they can be saved if the bombing is noticed in time. You need to open such a preparation, rinse the jar of cucumbers under the tap, add 1.5 - 2 tablespoons of salt, cover with a plastic lid. You will get ordinary pickled cucumbers, but it’s still better if they disappear.

Monastic pickled cucumbers, crispy for the winter in jars

Cucumbers are prepared according to this recipe in many Orthodox monasteries; the monks shared with pilgrims their method of preparing cucumbers:

For a bucket or large pan with a capacity of 10 -12 liters you will need:

the cucumbers themselves;
a good bunch of dill;
400 grams of coarse salt;
4-5 sprigs of black currant;
4-5 oak leaves;
garlic.

Pour one liter of water into a saucepan or bucket and dissolve salt at the bottom. Place oak leaves, currant shoots, and dill there. Next, lay out the cucumbers with the ends cut off, pour water over them until they are completely covered. We install the oppression and leave it in this position for three days.
Then we wash and sterilize three-liter jars, lids, and throw 4 garlic cloves and transfer the cucumbers.
We boil the brine from a saucepan (bucket), pour in the fruit, immediately roll it up, turn it over, wait for it to cool, transfer it to the basement for storage or cool place.

Hello! I finally got around to my favorite crunchy pickles. We will soon be preparing these wonderful vegetables for the winter. I ran out of last year's supplies by spring. We will need to do more this year.

Although, how can you guess? After all, such an appetizer will be at home on any table. Not a single holiday is complete without it. You can simply put them on the table, or you can cut them into a salad. They go very well in pickle sauce.

So many different recipes these preparations, because each housewife has her own special secret for salting these crispy delicacies.

I have prepared for you my favorite options, which really make me very tasty. salty snack for the winter. If a recipe is already familiar to you, try other suggested methods.

The main thing is to choose pickling cucumbers. Such as - “Nezhinsky”, “Crispy”, “Salted”, “Parisian Gherkin”, “Zozulya”.

One of the most popular and simple options preparations for the winter. For some, it may be a revelation to see an oak leaf in the ingredients. It gives a special aroma. Give it a try.

Ingredients:

Cucumbers – 20 pcs.
Garlic-3 cloves
Oak leaf – 5-6 leaves
Currant leaves - 5-6 leaves
Cherry leaves -5-6 leaves
Horseradish – 4 horseradish leaves
Dill – 4 umbrellas
Bay leaf – 2 pcs
Black peppercorns – 6 pcs.
Salt – 3 tbsp. for a 3 liter jar

Cooking method:

1. Place oak, currant, cherry and bay leaves alternately on the bottom of a clean and dry jar. Next place the dill umbrellas.

2. Peel the garlic and cut the cloves in half, place in a jar. Then peppercorns and two leaves of horseradish.

3. Then place the washed cucumbers very tightly, in a vertical position. In the remaining space at the top, lay them horizontally so that they are as close to each other as possible.

4. Pour salt into a half-liter jar and fill it partially with water. Mix the salt and pour the solution into a jar of cucumbers. Then add regular clean water almost to the top. cold water. Don't leave much space.

5. Place the remaining two leaves of horseradish tightly on the very top and add water to cover the leaves.

Horseradish leaves are covered on top to prevent mold from forming later.

6. Then place the jar on a plate, cover the top with a lid and leave for about three days. During this time, the fermentation process will take place and some of the water will flow out.

7. After three days, add salted water, close the lid tightly and store in a cool, dark place. Cucumbers pickled in this way turn out crispy and very tasty.

Salting for the winter in 1 liter jars using a hot method, for storage in the apartment

This method is with sterilization. But homemade preparations prepared in this way can be stored in the apartment at room temperature. For example, in a storage room or on the mezzanine.

Ingredients for three liter jars:

Fresh cucumbers – 1.5 kg
Dill umbrellas – 3 pcs.
Horseradish leaves - 3 pcs.
Currant leaves - 6 pcs.
Cherry leaves - 6 pcs
Garlic - 3 cloves
Black peppercorns - 15-18 pcs.
Sweet peas – 6 pcs.
Cloves - 6 pcs.
Salt - 3 teaspoons
Sugar - 6 teaspoons
Vinegar 70% - 1.5 teaspoons (9% - 4 teaspoons per liter jar)

Before you begin, rinse the cucumbers thoroughly under running water. Then pour them in and leave for 2 hours. If they are recently collected, then one hour will be enough.

Preparation:

1. First, pour currant and cherry leaves, as well as dill umbrellas, with boiling water and leave for 1 minute to sterilize. Scald horseradish leaves in boiling water for 30 seconds.

2. Then put at the bottom of each liter jar - a clove of garlic, 5-6 black peppercorns, 2 allspice peas, 2 cloves, 2 currant and cherry leaves, 2/3 of a dill umbrella. Place the horseradish leaf last.

The jars should first be sterilized over steam or in the oven. The lids need to be boiled.

3. Next, cut off the ends of the cucumbers on both sides and place them tightly in jars vertically. If there is still room on top, spread out what remains. You can cut it into pieces to make it fit more tightly, or you can even add small tomatoes. Place part of the dill umbrella on top.

4. Pour 1 teaspoon salt and 2 teaspoons sugar into each jar. Pour hot boiling water, add about 0.5 cm from the top and cover with lids. Take a wide pan and put a napkin or towel on the bottom, then put the jars there and fill them with water up to the shoulders. Boil for 10 minutes to thoroughly sterilize.

If you want more salty cucumbers, then add salt - 2 teaspoons, and sugar - 1 teaspoon.

5. After boiling, carefully remove the jars from the pan, pour vinegar into them and roll up the lids. Turn over, cover with a towel and leave until completely cool. When it cools down, put it in the place where you store your preparations.

The most delicious recipe for crispy cucumbers, like from a barrel

Ingredients for a 3 liter jar:

Cucumbers -1.5 kg
Salt - 3 tbsp. heaped spoons
Horseradish leaf - 1 piece
Dill umbrella - 2 pcs
Currant leaf - 2 pieces
Cherry leaf - 2 pcs
Tarragon - 1 sprig
Hot pepper - to taste
Garlic – 5 cloves

Preparation:

1. Wash the cucumbers thoroughly and soak in water for several hours. Then rinse again and cut off the stems.

2. Wash all greens and leaves. Peel the garlic and cut in half.

3. Pour 3 tablespoons of salt into a mug and pour hot water. Stir thoroughly until completely dissolved and let cool.

4. Place cherry and currant leaves, a horseradish leg, and 1 dill umbrella on the bottom of the jar. Then the first layer of cucumbers. Place the garlic and pieces in the jar hot pepper. Next, place the vegetables as tightly as possible. Place a sprig of tarragon and an umbrella of dill on top.

5. Fill the filled jars with clean cold water about two-thirds full. Then pour water with salt and add clean water to the neck, leaving a space of about 1 cm to the end.

6. Place the jars on plates and leave for 3 days. The cucumbers should sour and the brine should become slightly cloudy.

7. After this, drain the brine and boil it for 1-2 minutes. Then pour it hot again into the jars to the edge of the neck and close the lids. Store in a cool place. In two weeks they will be completely ready. They turn out very tasty and are in no way inferior to barrel ones.

A simple recipe with mustard, without sterilization

I also really like this method of salting. I like the spicy aroma of mustard in brine. And the method itself is quite simple. You won't spend a lot of time on preparations. It all depends, though also on the number of cans and ingredients. But in any case, you won't regret it.

Ingredients for 3 liters:

Cucumbers - 1.7-1.8 kg
Water - 1.5 l
Salt - 3 tablespoons
Currant leaf - 5 pcs.
Cherry leaf - 8 pcs
Oak leaf - 2 pcs.
Dill umbrellas - 4 pcs.
Horseradish leaf - 2 pcs.
Dry mustard - 2 tablespoons
Black peppercorns - 10-12 pcs.

Cooking method:

1. Wash the vegetables and trim the ends on both sides. Soak them for 4 hours, then rinse again.

2. In a three-liter jar, place one horseradish leaf on the bottom, then half of all the greens and 5-6 peppercorns. Then pack the cucumbers tightly, adding the remaining greens.

3. Add salt to the water and boil. Then pour it into the jar and close it nylon cover. Leave to cool, then remove the lids and cover the necks with gauze. Leave it like this for two days, skimming off the foam periodically. Then pour the brine into a saucepan and boil.

4. Pour into a jar mustard powder. Then pour hot brine and close the lid until it cools down. Then remove the lid and leave for 6 hours.

5. After 6 hours, drain the brine again and boil for about 7-10 minutes. Then pour it into the jar and roll up the lid.

6. Turn it upside down and wrap it in something warm for self-sterilization. Then put it in a place to store the workpieces. At first the brine will be cloudy, then the mustard will settle and it will become transparent, and the cucumbers will be incredibly tasty.

Video on how to pickle cucumbers in jars without vinegar

If you still have doubts and not everything is clear from the descriptions and photos, I suggest watching a video recipe for preparing “greens” for the winter. The recipe is very simple, without sterilization.

Ingredients for 2 three-liter jars:

Water - 3 l
Salt - 6 tbsp or 200 g
Medium-sized cucumbers - 4 kg
Horseradish root or leaves - 6 pcs.
Currant and cherry leaves - 10 pcs each
Black before pea and sweet – 10 pcs each
Garlic – 10 cloves
Dill with seeds

Watch the cooking method in the video.

Now everything should definitely become transparent and understandable. Store them, and after two to three weeks you can start eating delicious crispy cucumbers.

Well, friends, I showed you and told you about the wonderful and simple methods pickling your green vegetables for the winter. Choose the one you like, or better yet, try them all. After all, everyone has their own flavor.

Enjoy your meal!

Cucumbers in cucumbers for the winter - rare way canning a well-known vegetable. There are many preparation methods and you always want to choose the one that will be the best. In the recipe we want to keep nutritional properties, taste and aroma of the fruit.

We will store the cucumbers in glass jars, which are very convenient. We will select fruits of equal ripeness and sorted by size. All other canning secrets will be revealed to you in the best recipes in the article.

How pleasant it is to welcome guests or set the table for your household with the gifts of the garden. And also put on the table a dish with a recipe unfamiliar to everyone. So, we read and remember everything point by point.

A simple recipe for cucumbers in cucumbers for the winter without sterilization and vinegar

Get to know the cooking simple recipe cucumbers, in which selected fruits are used along with substandard ones. All grown fruits go into business. The taste of the preparation is amazing, like barrel vegetables.

Cooking steps:

1. Wash the prepared fruits and let them dry. Cut off the ends at both ends. But at small fruits We do not cut off the ends. There is no need to pre-soak the fruits in water. Since they will have to be saturated with their own filling.

2. For the recipe we will use plain salt for pickling ( iodized salt cannot be used). Let's also add black peppercorns.

3. Uneven fruits are useful for preparing the filling. Substandard fruits are crooked fruit shapes and overgrown fruits. In short, not at all standard.

4. Uneven or overgrown cucumbers can be grated or minced. In our recipe we will grind them using a food processor.

5. According to the calculation, 2 tbsp are placed per 1 liter of crushed mass. spoons of salt. There are 2 liters of mass in our bowl, so we put 4 tbsp. spoons of salt and mix.

Be sure to adhere to the ratio of the pureed mass and the amount of salt, otherwise the cucumbers may turn sour.

We immediately see how, when stirring, the juice begins to stand out. Let the mixture stand for 5 minutes to release more juice.

6. Iron caps, as usual, sterilize in boiling water. And here glass jars- in the microwave. To do this, pour a little water into the jars (0.5-1 glass) and place them in the microwave for 3 minutes.

7. So, we made a decision and prepared 3 1.5 liter jars and one 1 liter jar.

As spices you can put: cherry, currant, horseradish leaves. You can add your favorite spices: cloves and hot pepper.

8. We begin to place spices on the bottom of each jar: umbrellas and sprigs of dill, grape leaves, sprigs of tarragon (tarragon), garlic cloves.

9. We begin filling the jars by dropping 2-3 tbsp of cucumber mixture onto the spices. spoons After this, we lower the fruits themselves into the jars in the way that is convenient for you: vertically or horizontally.

10. On top of the laid vegetables, we begin to place the pureed mass along with the juice with a spoon. Using a spoon, we try to push the mass deep into the jar.

There should be no voids in the jar upon inspection. If there are any, we eliminate them by adding juice.

11. Close the filled jar with a lid. So, the process of preparing cucumbers in cucumbers for the winter is completed. There is no need to sterilize the jars. You can immediately put them in

12. Be sure to check their condition after 2 days, because the missed mass may fall down and then you need to rub fresh cucumber, mix it with salt and add to the jar.

13. It also happens that you don’t need to add anything. Look, in front of you is a jar that was filled 3 days ago, in which nothing has settled, it is full and without any changes.

14. And here is the second jar, made 3 days ago, where nothing settled either. And in two weeks you can try these 2 jars, made 3 days ago. You will be surprised by the lightly salted taste of cucumbers.

Most real taste these fruits will develop in about a month and the longer they sit, the tastier they become.

The jars keep well in the cellar or refrigerator for 1 year.

16. We have completed original recipe cucumbers in cucumbers, which is very profitable. And it is beneficial because in winter you can eat whole fruits in the usual way, but you can use the crushed mass for pickle sauce and making sauces.

17. Today we cooked little known recipe, which you tell your friends about and do it yourself, believe me, you won’t regret it.

Cucumbers in their own juice in a 3 liter jar

Now we will cook vegetables in own juice, where you need to understand that these are cucumbers in cucumbers for the winter.

Cooking steps:

1. Let's prepare two types of cucumbers: some small ones - for salting, others large, overripe ones - useful for puree.

As a tip: All washed cucumbers must be dry, otherwise they will turn sour.

2. Large cucumbers pass through a meat grinder into a separate bowl.

3. Place greens at the bottom of a sterilized and dry jar: horseradish leaf, umbrellas and sprigs of dill, black currant leaves, cherry leaves and chopped garlic cloves in the amount of 3 pieces.

The greens should cover the bottom of the jar well.

4. Sprinkle 1 tbsp on the greens. a heaping spoonful of salt (do not add iodized salt).

5. Then add the missed puree. We put small cucumbers in the puree so that the puree and fruits fill half the jar. The next layer is the same greenery that was placed on the bottom of the jar.

6. Sprinkle 1 tbsp again on the second layer of greens. a spoonful of salt, then mashed potatoes and small cucumbers. The puree should cover the cucumbers completely. Place a third layer of greens on the puree.

A horseradish leaf should be placed on top of the layer of greenery; it will prevent mold from forming.

7. Place the third (last) tbsp on top of all the greens. spoon of salt. Better than a jar leave a little incomplete to allow room for fermentation. We close the jar plastic cover. The jars last well in the cellar until spring.

In spring, cucumbers may turn a little sour and can be revived; for this, a fresh solution is made: 3 tbsp. spoons of sugar per 1 liter of water.

According to this recipe, the cucumbers in the cucumbers turn out tender and fragrant. The puree can be used in salads or in pickle soup.

Video on how to prepare crispy cucumbers in cucumber brine for the winter

During the season of preparing vegetables for the winter, I tried to present for you interesting ways harvesting cucumbers for the winter. If you decide to repeat at least one of the proposed recipes, then my efforts were not in vain.