Pickled cucumbers in 750 gram jars. Making preparations for the winter from large cucumbers

Canning is perhaps one of the most important activities for every housewife, because on warm summer days you want to prepare as many fruits and vegetables as possible for the winter. For preservation, medium-sized fruits are usually chosen, but what to do, for example, with large cucumbers? Overgrown vegetables can be used for pickling and preparing a variety of salads. Proven recipes from experienced housewives will help you prepare a delicious vegetable appetizer for the winter, which can be served both on an everyday and holiday table.

Pickled large cucumbers

Delicious and crispy canned cucumber slices will become a favorite snack for the whole family. Making this preparation is quite simple; the rich taste of pickled vegetables will surprise everyone.

Ingredients for one 0.5 liter jar:

• several sprouted cucumbers;
• 2 cloves of garlic;
• 2 branches of fresh dill;
• 1 carrot;
• 15 grams of granulated sugar;
• 15 milliliters of 9% vinegar;
• 10 grams of salt;
• 25 milliliters of sunflower oil.

How to prepare large pickled cucumbers for the winter:

1. Before you start canning cucumbers, you should prepare the jars. Wash the 0.5 liter glass container thoroughly and then sterilize it. At this stage, you should boil and cool the water, which will be needed later for preparing the marinade.
2. Prepare all the necessary vegetables, peel them and rinse them under running water. Trim the sides of large cucumbers.
3. Cut the cucumbers and carrots into equal-sized slices. If you are using small cloves of garlic, it is not necessary to cut them. Large garlic should be cut into several pieces.
4. Place 2 branches of dill and 2 cloves of garlic on the bottom of the prepared jars.
5. Next, place 6 carrot rings in each jar.
6. The next step is to lay out the cucumber rings.
7. Place the required amount of sugar, salt in each jar, add cooled boiled water, as well as oil and vinegar. The liquid should reach the edges of the jars.
8. Place filled pint jars in a large saucepan and cover with sterile lids. Then you need to fill the pan with water up to the hangers of the cans. The sterilization process will take 15 minutes from the moment the water boils. Then you can start rolling up the cans. Turn the workpieces upside down and wrap them well in a blanket.

Allow canned vegetables to cool completely.

Cucumbers, preserved in pieces with citric acid (for large cucumbers)

The taste of such preparation will pleasantly surprise relatives and guests; at first glance, it will be difficult to recognize which vegetable is rolled up in the jar. The cucumbers turn out aromatic and juicy. This option for canning overripe fruits will undoubtedly become one of the most favorite, since such recipes for vegetable preparations are simple and at the same time original.

Ingredients:

• 1 kilogram of cucumbers;
• 50 grams of tarragon greens;
• 200 grams of carrots;
• 200 grams of onion;
• 5 grams of citric acid;
• 25 grams of salt;
• 1 head of garlic.

Making a delicious preparation with tarragon and citric acid:

1. Wash large cucumbers, carefully cut the skin from each fruit, and remove the seeds. Then you should cut the vegetables into medium pieces or in the form of large straws.
2. Wash the carrots, peel and cut them in the same way as the cucumbers.
3. Peeled onions should be cut into half rings.
4. Separate the head of garlic into slices, then finely chop.
5. Chop the well-washed tarragon greens.
6. At the next stage of preparation for canning, you need to combine vegetables with herbs, add the required amount of salt and citric acid. Now all this should brew and release the juice.
7. Next, you need to boil the salad for 10 minutes and put it in jars. After sterilization, we complete canning by sealing each jar of salad with a key.

This preservation can be used as a dressing for pickle soup, soup, as well as a variety of vegetable dressings. The workpiece is perfectly stored at room temperature.

Cucumbers with sweet peppers

This recipe successfully combines two vegetables, each of them acquiring bright, unique flavors. Light spicy notes of spices are successfully combined with the sweetness of pepper, filling the cucumber with a pleasant spiciness.

Ingredients:

• 1 kilogram of cucumbers;
• 500 grams of sweet pepper.

Marinade components:

• 1 liter of water;
• 250 milliliters of vinegar;
• 50 grams of granulated sugar;
• 8 peppercorns;
• 70 grams of coarse salt;
• 2 bay leaves.

The process of preparing delicious vegetable preparations for the winter:

1. Peel large cucumbers, then cut into 8 equal-sized pieces or cut them into medium pieces. Using a teaspoon, carefully scoop out the seeds.
2. Prepared vegetables must be blanched in boiling water for 2 minutes, then immediately cooled by placing in a bowl of cold water.
3. Blanch the peppers for 1 minute. Next, remove the skin, remove the seeds, and cut into several pieces.
4. Place pepper slices tightly together with cucumber slices in prepared jars and pour hot marinade over them. Pasteurization of filled cans is carried out at 90 degrees. It will take 20 minutes to pasteurize 1-liter jars, 25 minutes for two-liter jars, and 35 minutes for three-liter jars.
5. After this, it is worth cooling the workpiece completely and transferring it to a pantry or cellar for storage.

“Mother-in-law’s tongues” made from large cucumbers

An appetizer under this name can be prepared not only from zucchini and eggplant, but also from large cucumbers. The taste of the preparation is unusually delicate and refined; no one will guess that it is made from overgrown fruits.

Ingredients for 2 750 ml jars:

• 2 kilograms of large cucumbers;
• 1 liter of water;
• 100 grams of sugar;
• 15 grams of salt;
• 5 grams of citric acid;
• 5 buds of cloves;
• 5 peas each of black and allspice.

The process of preparing “mother-in-law’s tongues”:

1. Wash large cucumbers, remove the skin from each fruit using a knife, and then cut into pieces, the thickness of which will be 1.5 cm.
2. Start preparing the brine. To do this, add salt with spices and sugar to the required amount of water. Bring the spice mixture to a boil.
3. Place the cucumber pieces in a large saucepan, pour boiling brine over them and let sit for 10 minutes. You can place a press on top.
4. Transfer the cucumber slices to the prepared glass container, placing them tightly inside the jar.
5. Bring the brine to a boil again, pour the cucumbers into the jars and seal.

“Caviar” from overripe cucumbers

Fragrant, juicy and very tasty “caviar” is obtained from large cucumbers. An original vegetable appetizer is an excellent solution for a holiday table.

Ingredients:

• 6 large cucumbers;
• 1 onion;
• 5 medium sized tomatoes;
• 3 carrots;
• 2 bell peppers;
• 35 milliliters vegetable oil;
• 10 grams of salt;
• ground black pepper to taste.

How to make “caviar” based on large cucumbers:

1. Peppers and cucumbers must be washed. Peel the cucumber peel with a knife, carefully remove the seeds from the inside. Cut the bell pepper into two parts, cut out the partitions, and peel the pulp from the seeds.
2. Peppers, peeled onions and cucumbers must be cut into small pieces.
3. Peel the carrots using a vegetable peeler, rinse them along with the tomatoes under running water, and grate everything.
4. Heat a thick-bottomed pan over heat, add vegetable oil. Place the cucumbers there, wait until the released juice has evaporated by half.
5. Now you can put the onions in the pan, after a few minutes add the carrots along with the tomatoes and peppers. Season the vegetables with spices and salt. During stewing, it is necessary to mix all the ingredients in the pan to avoid burning.
6. When all the liquid has evaporated, you can put the snack in sterile jars. The process of sterilizing jars in a double boiler will take no more than 2 minutes.
7. Seal jars of caviar with sterilized lids. The workpiece must cool completely at room temperature; the “caviar” must be stored in the refrigerator.

To enrich the taste of vegetables, you can add a little granulated sugar, vinegar, and Khmeli-Suneli seasoning during stewing.

Overgrown cucumbers: recipe for the winter (video)

The above recipes will help every housewife prepare excellent snacks from overripe vegetables; home-canned food will surprise your whole family with its bright taste. Canning is a great way to experience the “taste of summer” and enjoy it to the fullest.

Pickled aromatic cucumbers, which are perfect for snacks and a variety of salads, are very easy to prepare at home. Marinating with vinegar or citric acid will add spiciness to the cucumbers and make them especially tasty. Pickled cucumbers in jars will always turn out crispy for the winter if you follow simple rules when canning.

Crispy pickled cucumbers for the winter in jars for storage in the apartment

For long-term storage in the apartment, we prepare delicious pickled cucumbers using a special method so that they remain crisp in jars throughout the winter. Pickled cucumbers will be stored for a long time if you pour boiling water over them twice during the cooking process; this method is called “double pouring.” Without sterilization, the jars do not explode, and the cucumbers turn out beautiful and incredibly crispy.

Ingredients (for 3 liters):

• Cucumbers (small) - 1.5-1.6 kg;
• Salt - 60 g;
• Sugar - 70 g;
• Vinegar (9%) - 65 ml;
• Garlic - 6 cloves;
• Bay leaves - 2 pcs.;
• Pickling greens.

Advice! Pickled cucumbers will turn out incredibly crispy if you soak them in ice water.

Preparation:

1. We sort out the fresh fruits, leave them undamaged and wash them thoroughly with a sponge. Fill with water and leave for 2 hours 30 minutes so that they are well saturated with water and do not lose their shape when preserved in jars. Peel the garlic and wash the herbs.
2. You can prepare cucumbers in liter jars or in one 3 liter jar. At the bottom of a pre-sterilized jar, place half of the pickling greens (currant leaves, horseradish leaves, dill umbrellas are excellent), garlic (3 cloves), bay leaf (1 pc.). Place the prepared cucumbers close to each other and add the remaining herbs, bay leaf and garlic on top.
3. Boil water (1.5 l), carefully pour it into a jar with prepared cucumbers, cover and leave for 10-12 minutes.
4. Pour the liquid from the cucumbers into a saucepan, add vinegar, sugar, salt for the marinade and boil for 1 minute. Pour the finished marinade back into the jar, close it with a previously sterilized lid, and roll it up.
5. We place the jar upside down on the cloth, wrap it and cool it. We put the twist away in a storage place in the apartment.

Advice! You can add spice to cucumbers by adding half a pod of hot pepper to a 3-liter jar.

Crispy sweet pickled cucumbers: recipe for 1 liter

Pickled aromatic cucumbers prepared for the winter will turn out sweet and crunchy if you increase the amount of sugar in the recipe by 1 liter of marinade. There are many recipes for sweet cucumbers, but the simplest would be a recipe without preparing a hot marinade. We prepare a cold marinade with a lot of vinegar and sugar, pour it into jars with cucumbers and sterilize. Cucumbers are especially crispy and sweet in taste.

Ingredients for 1 liter jar:

• Cucumbers of any size - 500-600 gr.;
• Vinegar (9%) - 1/2 cup;
• Sugar - 3 1/2 tbsp;
• Salt - 1/2 tbsp;
• Dill umbrella - 1 pc.;
• Cloves - 3 pcs.;
• Mustard peas - 10 pcs.;
• Carrots - 1/3 pcs.

Advice! Don't be afraid of using too much vinegar and sugar in the recipe. During the preservation process, the cucumbers will absorb the required amount and will turn out moderately sweet and spicy.

Preparation:

1. We thoroughly wash fresh cucumbers and cut off the ends on both sides. Pour cold water (1.5 cups), half a glass of vinegar into a large jar, add sugar, salt and stir until the salt and sugar dissolve.
2. We wash a jar (1 liter), put cloves, mustard, dill, carrot slices on the bottom and tightly pack the prepared cucumbers. Cucumbers can be taken in any size; those cut with a knife are also suitable for the recipe.
3. Pour the marinade into a jar, cover with a lid, place the jar in a water bath and heat for 15 minutes. A water bath can be made from a saucepan, put a kitchen towel on the bottom, fill with water, place the jars on the towel, cover with a lid and heat over low heat.
4. We carefully place the hot jar on the table, roll it up or tightly close the lid, wrap it in a towel, turn it over and leave until the twist has cooled completely. We store the workpieces in a cool room.

Advice! If jars of cold pickles are placed in hot water, they will burst. To sterilize, place them in cold water and gradually heat them up. As soon as the water in the pan boils, we count down the sterilization time.

Recipe for crispy cucumbers with vinegar for a 1.5 liter jar

Preservation with vinegar guarantees the safety of preparations for a long time. Cucumbers with vinegar turn out crispy, incredibly tasty and retain their color as much as possible. To make the cucumbers lightly salted, add salt and granulated sugar in equal proportions.

Ingredients for a 1.5 liter jar:

• Cucumbers (medium size) - 700-850 gr.;
• Vinegar (9%) - 1.5 tbsp;
• Salt - 1.5 tbsp;
• Sugar - 1.5 tbsp;
• Currant and cherry leaves - 3 pcs.;
• Horseradish (peeled root) - 3-4 cm;
• Horseradish leaf - 1 pc.;
• Garlic cloves - 4 pcs.;
• Peppercorns - 5 pcs.

Preparation:

1. Wash the cucumbers with a sponge and soak for 2 hours. Bring 750 ml of water to a boil in a saucepan.
2. Place half of the pickling herbs, spices and garlic on the bottom of a pre-sterilized jar (1.5 l). Place the cucumbers tightly in the jar halfway, add the remaining spices and herbs and fill with cucumbers to the neck.
3. Pour boiling water into the jar, cover and leave for 5-8 minutes. Boil a new portion of liquid.
4. Drain the liquid from the jar (no more will be needed), pour in 9% vinegar, add all the salt and sugar. Pour a new portion of prepared water into the cucumbers, cover with a previously sterilized lid and roll up.
5. Shake the jar, turn it over and cover it with a cloth.

How to twist spicy cucumbers? It’s very simple, for a jar (1.5 l) you will need 1/3 of a hot pepper pod, which we peel, coarsely chop and place at the bottom of the jar.

Crispy cucumbers without sterilization: last all winter!

Crispy, aromatic cucumbers can also be prepared without sterilization and without vinegar; such recipes are supplemented with citric acid, which, like vinegar, has an excellent preservative effect.

Ingredients for 7 liter jars:

• Cucumbers - 4.1-4.2 kg;
• Sugar (per 1 liter) - 3 tbsp;
• Salt (per 1 liter) - 2 tbsp;
• Citric acid (per 1 jar) - 1/3 tsp;
• Garlic - 21 cloves;
• Peppercorns - 35 pieces;
• Bay leaf - 7 pcs.;
• Pickling greens.

Advice! Before starting cooking, the jars are thoroughly washed with baking soda and checked for chips, which, when boiling water is added, can crack and the jars will burst.

Preparation:

1. We thoroughly wash the fruits with a sponge and cut off the ends on both sides. Fill the fruits with water for 2 hours 30 minutes.
2. After 3 hours, bring water (3 liters) to a boil in a saucepan.
3. We do not sterilize jars and lids. In 7 pcs. liter jars, put pickling herbs on the bottom, add 3 cloves of garlic, 5 pcs. peppercorns and 1 bay leaf. Place the fruits tightly, pour in boiling water, cover and leave for 15-17 minutes.
4. Pour the liquid into a saucepan, boil for 1 minute and pour back into the cucumbers. Leave for another 15-17 minutes.
5. Pour the liquid from the cucumbers into a saucepan, measuring how much is obtained. Approximately 2 liters of 600 ml comes out, add another 400 ml to the pan to make it easier to count sugar and salt. Add 9 tbsp to 3 liters of brine. (without lump) sugar, 6 tbsp. (without lump) salt and bring to a boil.
6. Pour citric acid (1/3 tsp) into each jar and pour in the prepared brine. It turns out that for the method without sterilization, we fill cucumbers 3 times; this method, together with citric acid, ensures long-term preservation of cucumbers in jars.
7. Cover the jars with lids, roll them tightly, wrap them upside down with a cloth and cool. Store the twists in a cool place.

Cucumbers with vodka

The cucumbers are especially delicious with a crunch if you add vodka to them before pouring the brine. Cucumbers with vodka are perfectly stored both in a cool room and in an apartment.

Ingredients (per 1.5 liter jar):

• Medium-sized cucumbers - 1-1.2 kg;
• Sugar - 1 tbsp;
• Salt - 1 tbsp;
• Vinegar (9%) – 55 ml;
• Vodka - 50 ml;
• Water - 750 ml;
• Garlic - 5 cloves;
• Pickling greens.

Advice! Glass containers without lids can be quickly sterilized in a microwave oven; to do this, pour water (2.5 cm) into the bottom of the jar, place it in the oven at 800 W and turn on for 3 minutes for containers up to 1.5 liters. For 5-6 minutes for a 3 liter jar. Large jars are placed sideways. Then the container is taken out, the water is drained and it is ready for seaming.

Preparation:

1. We thoroughly wash dense fresh fruits. Sterilize the jar with a lid in a water bath or in the oven.
2. In a saucepan with sugar and salt, bring the marinade to a boil and pour it into a jar with clean fruits, garlic and pickling herbs.
3. Leave the cucumbers covered for 5 minutes, then pour the aromatic marinade into the pan.
4. Bring the liquid to a boil and add vinegar. Before the second pouring, add vodka to the cucumbers, pour in the aromatic marinade and roll up the lids.
5. Wrap with cloth upside down and cool.

Crispy cucumbers, just like in the store

Pickled cucumbers that we buy in the store differ from homemade ones in their special aroma, pungency and crunch. But even such cucumbers are easy to prepare at home; mustard seeds add a special aroma, and a large amount of vinegar (70%) provides the sharpness and crunch.

Ingredients for 2 liter jars:

• Cucumbers - 1.5-1.6 kg;
• Granulated sugar - 6 tbsp;
• Vinegar essence - 2 tbsp;
• Fresh dill - 4 sprigs;
• Salt - 2 tbsp;
• Garlic cloves - 4 pcs.;
• Peppercorns - 12 pcs.;
• Mustard seeds - 2 tsp;
• Bay leaf - 4 pcs.

Preparation:

1. We thoroughly wash the green fruits and place them in 2 sterilized jars (1 liter).
2. Boil water (1 liter) and pour it into jars with cucumbers without spices and herbs. Cover with lids and cool completely.
3. Then drain the liquid from the cucumbers back into the pan, add sugar, vinegar essence, salt and bring to a boil.
4. Place pepper, mustard seeds, bay leaf, garlic and fresh dill sprigs equally into jars of cucumbers.
5. Fill with the prepared aromatic marinade and roll under the lids.
6. Gently shake the jars and leave them on the table until they cool completely (do not wrap them in cloth). Spicy aromatic cucumbers are ready in 30 days.

There are a large number of recipes for preparing delicious pickled cucumbers; they differ in the methods of filling, the different composition of the marinade and the addition of various spices and herbs. Watch the video recipe on how to prepare pickled crispy cucumbers in jars for the winter in a different way.

Tamara 07/19/12
I've never added mustard seeds, I'll have to try it.

Love 07.24.12
What size cucumbers are best for rolling? They say that large ones explode more often?

Alena
Of course, the most delicious are young cucumbers, ten centimeters each. And cucumbers explode most often due to poor sterilization or the use of iodized salt, so you can can even large ones, the main thing is not to overcook them.

Svetlana 07/31/12
On the question of spices: how many mustard seeds should I add?

Alena
As they say, everything needs moderation. I put half a teaspoon of mustard seeds in a liter jar.

Nadya 07.23.13
Last week I rolled up my first jars of cucumbers. Stand there, handsome guys. Thank you, I'm very pleased. There will be a mass rollout soon.

Rita 07.28.13
I was always afraid to roll cucumbers. But you say that your recipe is reliable and proven, so I think I’ll use it. Then I’ll write how it turned out.

Konstantin 08/14/13
Helen! I live alone, I’m 50. I have to do everything myself. Even a man can understand the recipe for canned cucumbers! I did everything - it turned out so beautifully! when can I try it?

Alena
Konstantin: It is advisable to try canned cucumbers no sooner than after a couple of weeks. Cucumbers take time to marinate.

Elya 08/14/13
Thanks for the site, but how much should I put in a 3-liter jar? Otherwise I don’t understand, thanks in advance

Alena
Elya, we put the cucumbers tightly, as much as will fit. The smaller the cucumbers, the more you can fit. 7-8 cloves of garlic per bottle. Vinegar 3 tbsp. We prepare the brine with a reserve; it is better to pour out the excess than to cook it. If you pack the cucumbers tightly, there should be about a liter of brine. The recipe indicates the amount of spices for each liter of brine. Accordingly, if we make 2 liters. brine, then multiply the amount of salt, sugar, pepper and bay leaf by two. If 3 l. brine, then multiply by three, etc.

Anna 02/05/14
I also heard that mustard seeds add piquancy to pickled cucumbers, and thanks to currant leaves, cucumbers are always crispy. But when pickling, I also try to use certain varieties and vegetables, preferably small in size. I love to crunch on a delicious and miniature cucumber).

Dasha 04/06/14
All winter we ate canned cucumbers according to your recipe. Very tasty and crispy. We will be preparing this year too. I just found your site again and bookmarked it. In addition to cucumbers, you also have a lot of other goodies.

Galina Mikhailovna 27.06.14
Last week I rolled seven cans. The cucumbers are whole and beautiful, just a sight for sore eyes. Thanks for the site, I’ll be canning more.

Alexander 07/25/14
I don’t know, I made everything according to the recipe... I’m waiting for the boom

Alena
Alexander, rolling cucumbers is a delicate matter, but if you did everything correctly, sterilized the dishes and lids well, then everything will be OK)))

Lydia 08/11/14
Thank you very much Alena for the recipe! But I want to clarify: is it necessary to remove the “butts” from cucumbers and where can jars of cucumbers be stored during such preservation?

Alena
It is safer to cut off the “butts”, since the connection with the stem can become a source of dirt and cause “infection” of the jar.
Any preservation should be stored in a cool, dark place, away from direct sunlight and heating devices nearby. A cellar or pantry would do; I remember my grandmother kept jars under her bed, because the canned food simply didn’t fit in the pantry)))

Olesya 02.10.14
Thanks for the simple and good recipe!! I will try)) Tell me, please, why sterilize it a second time with the contents already in it? is this necessary? And just pour vinegar on the cucumbers first, and then pour in the hot brine?

Alena
Olesya, I’m glad you found the recipe easy. But I advise you not to relax, because preserved cucumbers are very capricious. Read the recipe and tips for sterilizing dishes carefully.
Yes, we pour vinegar into jars with cucumbers, and then fill them with hot brine. If you cook brine with vinegar, the vinegar will evaporate.
Why sterilize jars with contents? There are fresh cucumbers in the jars, and if they are not sterilized, the microflora begins to multiply intensively, everyone knows what this leads to... The task of sterilization is to destroy the microflora that is on cucumbers, herbs, etc. We washed the cucumbers from dirt, but not from bacteria. Only after sufficient sterilization can the seaming be stored for a long time.

Olesya 03.10.14
Thank you very much for your answer and advice!! I'm going to try to close it right now :)

Oksana 11/30/14
They turned out very tasty!

Valeria 02/01/15
Alena, to be honest, I never sterilize jars, I just wash them well under running water with any dishwashing detergent. And all the canned food, pah-pah, lasts all year, and nothing explodes. It's just all about the vinegar here. I love sour-spicy cucumbers, so I add 70 ml of vinegar, and also put half a small hot pepper in the jar. Well, you need to take good lids for seaming, with a deep belt.

Raya 02/11/15
The cucumbers turned out just the bomb, so crispy and firm, just the way I like them. Now I regret that I only made one jar to try, opened it, and just couldn’t put it down. Three liters of cucumbers were gone in a day. Well, I managed to take a photo, I hope you can see how pimply they are)). Next winter I will only roll up these cucumbers.

Alena
Raya, thank you for the review and photo. Your cucumbers turned out beautiful)))

lika 26.07.15
I rolled cucumbers according to your recipe last year. Out of 12 jars, only one was swollen, but it was my own fault, I didn’t sterilize it well. In general, my grandmother always told me that sterilization is good, but first, to be sure, the jars must be thoroughly washed with baking soda. This year I will also roll cucumbers. My whole family loved them, so thick and crispy! Thanks again for the great recipe!

Tatiana 05.08.15
Can you please tell me how to wrap the cucumbers? fill immediately and sterilize? No need to refill several times?

Alena
Tatyana, there is no need to wrap the rolled cucumbers, otherwise the cucumbers may turn out boiled. There is no need to fill it several times: fill it with boiling brine once, cover the jar with a lid and immediately set it to sterilize.

Lika 07.25.16
Good afternoon Is it possible to close cucumbers for the winter with screw caps???

Alena
Lika, of course you can (we sterilize the jars and lids well).

Evgeniy Evgenievich Yazev 11.08.16
And if I cook 2 or 3 liter jars of cucumbers, how many of them should I sterilize in a saucepan??????

Alena
Evgeny Evgenievich, we sterilize 2-liter jars for 25 minutes, and 3-liter jars for 30 minutes. If the cucumbers are large, then additionally increase the sterilization time by 5 minutes.

Elena 10.26.17
And again words of gratitude! We are crunching our cucumbers with all our might... they are really very crispy and tasty! I advise everyone to preserve it, you won’t regret it!!! Whoever tries them from me asks for the recipe!

Alena
Elena, thank you very much for your review, I’m glad you liked the cucumbers)))

Nyusha 01/24/19
Hello! The cucumber recipe contains sugar. This is the first time I've seen sugar in cucumbers. How does this affect the taste?

Alena
Nyusha, sugar is often added when preserving cucumbers and zucchini. Sugar improves the taste of the brine, and therefore the cucumbers themselves. Also, if a recipe calls for vinegar, sugar will soften the taste of the vinegar.

You don't need to be a master chef to get the best-tasting crispy pickled cucumbers. These vegetables are easy to prepare and pickle yourself at home.

Whatever preparations housewives make, a special place is occupied by pickled, crispy cucumbers made at home for the winter. Look at them - your mouth is watering!

Here (in this article) the best recipes for pickled cucumbers are collected in one place (for convenience, I created a menu):

In winter, not a single holiday table, salad or breakfast sandwich can be imagined without them.

In order for the appetizer to be truly enjoyable, tasty and aromatic, you need to properly roll the vegetables, adding the required amount of spices and seasonings. Therefore, we suggest considering several detailed recipes.

Sweet pickled cucumbers for the winter, 1 liter, like Bulgarian ones

The second name of the preservation is “Bulgarian-style cucumbers.” They taste sweet and sour. Perfectly stored in the cellar or refrigerator.

This recipe can be found in many cookbooks of grandmothers and mothers. The amount of ingredients indicated is calculated for a jar with a capacity of 1 liter.

Products

• small cucumbers;
• onion - 60 g;
• granulated sugar - 50 grams;
• garlic - three cloves;
• table salt (without additives) - 30 g;
• bay leaf - 1 pc.;
• peppercorns - to taste;
• sprigs of fresh dill;
• table vinegar - 45 ml.

How to prepare pickled cucumbers for the winter?

Rinse the jar with soap and soda solution and dry in the oven. Boil the lid.

Peel the onion. Cut into several slices. Rinse the cucumbers with a foam sponge, place in an enamel container, fill with ice water and leave in a cool place for 2-3 hours. Don't forget to change the water from time to time.

Place spices, peeled garlic cloves and cucumbers tightly on the bottom of the glass container. Place dried dill sprigs on top.

Boil clean, filtered liquid in a separate container. Fill the prepared jar with the contents. Cover and leave on the kitchen counter for 10-15 minutes.

Carefully pour the liquid back into the pan, add granulated sugar and salt. With regular stirring, bring to a boil and cook until the bulk ingredient is completely dissolved. Remove from heat, pour in acid and stir.

Pour the hot marinade into clean, sterile jars. Close the lids tightly and turn over. Wrap up in a warm blanket. Store in the cellar or refrigerator after cooling.

Pickled cucumbers with citric acid just like in the store

Using this recipe, I manage to get the amazing taste of pickled cucumbers just like in the store. Try it yourself and compare it with store copies - it’s the same thing.

Ingredients

• cucumbers for 2 liter jars;
• dill - 4 sprigs;
• mustard beans - 1 tsp;
• table salt - 60 g;
• granulated sugar - 50 g;
• cherry leaf - 2-3 pcs.;
• bay leaf - 2 leaves;
• garlic - 10 cloves;
• citric acid - 5 g (per jar);
• peppercorns - 5 pcs.;
• filtered liquid - 1 l.

Recipe just like in the store

Rinse the cucumbers well first and soak them in cold liquid for several hours. Peel the garlic and cut each clove into several pieces. Wash and dry aromatic herbs.

Wash the jars with a soap-soda solution, sterilize over water steam, and boil the lids for several minutes.

Cut off the ends of the cucumbers and place tightly in the prepared container along with aromatic herbs, spices and garlic. In a separate saucepan, bring the liquid to a boil and pour it into jars. Cover and leave the containers on the kitchen counter for a quarter of an hour.

Strain the water back into the pan, add salt and sugar. Bring to a boil, stirring regularly, cook for 3 minutes until the bulk ingredients have dissolved.

Remove the finished brine from the stove. Pour it into the prepared jars and add citric acid to each. Close the container tightly, turn it over and cool under the fur coat. It is allowed to store the workpiece in a cellar or refrigerator.

Try some more delicious recipes:

Pickled cucumbers in a 1.5 liter jar

Do you have a lot of 1.5 liter jars in your house? Then we offer you an unusual recipe for making pickled cucumbers.

In winter, all family members will appreciate the tasty, bright preparation. The carrots included in the dish make the snack not only aromatic, but also very healthy. It is in a large container that the snack will look unusual and original.

Compound

• small fresh greens - 1.6 kg;
• carrots - 150 grams;
• white onion - 100 grams;
• mint sprigs - 4 pcs.;
• black peppercorns to taste;
• horseradish, cherry and black currant leaves 4 pcs.;
• table salt - 90 g;
• granulated sugar - 60 g;
• filtered water.

Cooking method

First of all, you need to prepare all the ingredients: peel the onions, carrots, rinse and dry the aromatic herbs, and wash the vegetables, dry them and cut off the “butts” as necessary.

Chop the prepared onion into rings, carrots into circles, and cut the cucumbers into 4 parts.

Wash the jar with soap and sterilize. Place spices and aromatic herbs at the bottom of the container. Then lay onions, cucumbers and carrots in layers. Vegetables are laid out in this way until the ingredients and space in the container run out. Cover with lids.

Boil water in a separate pan, fill the jars with the contents, let sit for 10-15 minutes and drain the liquid back.

Add granulated sugar and salt. With regular stirring, bring to a boil and cook until the bulk products are completely dissolved. Remove from heat, pour in acid and immediately pour over fruit. Roll up hermetically, turn over, wrap and cool. Store in the cellar.

Pickled cucumbers for the winter - crispy in a 3 liter jar with currants

You do not want to add acetic acid to the marinade. Then we suggest considering a recipe for making pickled cucumbers with the addition of red currants. The preparation turns out very beautiful and tasty.

Products:

• cucumbers, how many will fit into a 3-liter container;
• red currant - 60-80 g;
• garlic cloves - 3 pcs.;
• horseradish root - 5 g;
• granulated sugar - 25 g;
• table salt - 35 g;
• black peppercorns - 9 pcs.;
• currant leaves - 3 pcs.

Cooking recipe

Prepare vegetables: wash and soak in ice liquid. Wash the jars with soap and dry in the oven. Place the indicated, peeled spices and aromatic herbs at the bottom of each container.

Cut off the ends of the greens and place tightly in jars with processed berries. Boil the filtered liquid in a saucepan and pour. Cover and leave for 10-20 minutes.

Filter the water back into the pan, add salt and sugar. Bring to a boil with regular stirring.

It is important that the bulk components are completely dissolved. Pour the finished marinade into a container with greens. Cover and place in a saucepan with cold water for further pasteurization. This process will take 5 minutes.

Carefully remove and screw tightly. Store in the refrigerator or cellar.

Useful and interesting:

Marinated crispy cucumbers with vodka: a cold recipe for the winter

Just don’t think that the taste of vodka will be felt in the marinade. Not at all! On the contrary, you won’t even be able to smell the vodka. But in fact, good vodka or cognac gives our green fresh fruits a stable crunchiness and strength.

Warp

• cucumbers of any size,
• table strength - 3 tablespoons,
• vodka – 75 grams,
• filtered water – 1.5 liters per 3-liter container,
• currant and horseradish leaves,
• dill umbrellas,
• garlic,
• celery,
• peppercorns (allspice, white and black).

We marinate in jars of any size

Soak the washed fruits in a bowl of cold water. After 3 hours, take it out and dry it with a towel. We cut off the butts and sort them by size.

Place half of the spices and herbs on the bottom. Then vertically the cucumbers and the second part of the spices. If the container allows, you can add a layer of fruit.

Now salt and vodka. Fill it up to the shoulders with water and screw it up for the winter. Store in a cool place. If you want to taste pickles now, you can try them in 3-4 days. During this time they will have time to marinate.

Pickled cucumbers for the winter: crispy without sterilization

The simplest and most popular method of preserving greens is with the addition of acetic acid. The main ingredient is made without much hassle, and the resulting product is crispy, tasty and juicy.

Ingredients

• small cucumbers - 3 kg;
• salt for canning (per 1 liter of liquid) - 45 g;
• granulated sugar - 30 grams (per 1 liter of brine);
• table vinegar - 30 ml (per 1 liter);
• garlic - 2 cloves;
• peppercorns, bay leaf, fresh dill (sprigs or umbrellas) to taste.

Cooking recipe

Using a foam sponge, rinse the greens in cool water. Place in a food bucket and fill with ice liquid. Leave in a cool place for 3 hours. The longer vegetables are soaked, the crispier they become.

Advice! To obtain a more tasty preserve, it is recommended to additionally change the liquid 3 times during the entire soaking period.

In the meantime, it is necessary to prepare the container in which the greens will be preserved. To do this, you need to rinse it thoroughly with a soap-soda solution. Dry in the oven at a temperature not exceeding 100 degrees.

Rinse and dry the prepared greens. Peel the garlic from unusable parts and chop into slices.

Place spices at the bottom of clean jars: peppercorns, garlic and aromatic herbs. Then tightly cucumbers, from which the “butts” have been previously removed. Boil water, remembering to measure it to calculate the required amount of spices for preparing the marinade.

Pour in boiled water, wait for 10 minutes and pour it back. Boil and repeat the procedure one more time.

Bring the liquid to a boil, add sugar and salt. Cook until the bulk ingredients are completely dissolved. Turn off the heat and pour in the acid. Stir and fill the jars with the contents with hot marinade.

Seal tightly, turn the lid down and wrap in a warm blanket. Once cooled, store for storage.

Pickled cucumbers with mustard for the winter in liter jars

Instead of acetic acid without or with sterilization, I often use mustard. You can also combine mustard seeds and vinegar. Nothing bad will come from this compatibility; on the contrary, vegetables will acquire a new piquancy and become even more attractive as a snack.

I got this recipe for pickled cucumbers marinated with mustard, horseradish and currant leaves from my mother and grandmother. Watch the video:

The most delicious and crispy pickled cucumbers for the winter according to the classic recipe

The presented classic step-by-step recipe consists of the simplest ingredients. The preparations turn out appetizing and taste like barrel-salted cucumbers.

A special feature of the preparation is that you can use greens of any size, including overripe ones.

What will you need?

• cucumbers, how many will fit into a 3-liter glass jar;
• non-iodized table salt - 4 tbsp (for marinade) and 2 tbsp. additionally;
• carnation;
• black peppercorns;
• allspice;
• fresh dill - twigs and umbrellas.

Pickling method

Wash fresh fruits, place in a suitable container and fill with ice liquid. Leave it like this for 2 hours, remembering to change the water regularly.

Meanwhile, wash the jars with soap and dry in the oven. Arrange the prepared cucumbers in sterile containers in layers along with aromatic herbs and seasonings. Add the specified amount of coarse salt and fill with clean filtered water.

Cover with a lid and gently shake the contents so that the salt is distributed evenly.

The lid needs to be removed and a gauze napkin placed on the neck, after moistening it with water. Sprinkle 2 tablespoons of coarse salt on top.

Leave the containers as is for 2 days. During the specified time period, the brine in the jar will become cloudy. The smell of barrel vegetables will appear, which indicates that it is time to move on to canning.

Carefully remove the gauze, strain the liquid into a saucepan and place on the stove. Bring to a boil and heat for 1-2 minutes. Pour hot brine into a jar, close tightly and turn over. Cover with a warm blanket and leave it like that until completely cooled.

Pickled cucumbers for the winter recipe without vinegar with apple juice

Apple juice will help replace acetic acid. This preparation perfectly diversifies the diet of people with diseases of the digestive system.

The step-by-step cooking recipe is quite simple and at the same time unusual. From the specified amount of ingredients you will get 2 jars with a capacity of 1 liter.

Do you need

• small fresh cucumbers - 2 kg;
• apple juice (clear) - 2.3 l;
• rock salt - 60 g;
• granulated sugar - 60 g;
• mint - 2-3 leaves;
• dill - 2 umbrellas;
• cloves - 2 inflorescences;
• black peppercorns - 4 pcs.

Pickled cucumber recipe

Wash the jars with soap and dry in the oven. Rinse the cucumbers, place in a suitable container and fill with cold water. Soak for 2-3 hours.

Rinse mint, dill and other spices and pour boiling water over them.

Place processed spices and aromatic herbs into prepared glass containers. Place the cucumbers tightly and neatly. Cover with a lid.

Let's start preparing the marinade. To do this, pour apple juice into an enamel pan, add salt and granulated sugar. Bring to a boil while stirring regularly with a plastic spatula and cook until the bulk ingredients are completely dissolved.

Fill the cucumbers, roll up tightly, turn over. Wrap it in a warm blanket, and then put it away for storage in the cellar or refrigerator. The maximum shelf life of this product should not exceed more than 6 months.

Advice! You can replace apple juice with grape, apple and pumpkin juice. In this case, cherry leaf and lemongrass should be used as aromatic herbs.

Video recipe: Pickled cucumbers with Chili ketchup for the winter

We will cook vegetables in liter jars. A wonderful simple and quick recipe for preparing the preparation.

When you start cooking and marinating, make sure that members of your household do not attack you. Otherwise, the cucumbers won’t live long enough to be preserved - they will be eaten right away - that’s how delicious they turn out!

Let's watch the video, everything is explained there in order and in detail:

How to pickle cucumbers for the winter

In order for the pimpled vegetables to be tasty, aromatic and crispy, you need to follow a few simple recommendations:

Use only high-quality raw materials. It is recommended to select medium-sized fruits with pimply and elastic skin.

To add flavor and prolong the shelf life, it is necessary to use aromatic herbs and spices. These can be leaves of cherry, currant, horseradish (root), allspice and black peas, clove inflorescences, mustard seeds.

Be sure to soak the greens. The more often you change the water, the crispier they become.

Instant pickled cucumbers in a bag in 2 hours: dry quick pickling method

Finally, I’ll share a quick recipe. I want to taste the fresh green summer fruits, already salted, right now. I can’t bear to look at them – they just beg to open the jar.

No, we won’t touch the ready-made ones, but will prepare them according to a quick recipe in a bag.

This classic recipe is used to prepare lightly salted cucumbers with garlic and herbs.

We will need

• fresh gherkins a little more than half a kilo,
• dill umbrellas,
• spoon of salt,
• 2 cloves of garlic.

Quick marinating recipe in a bag

Wash the fruits, remove the “butts”. And for quick salting and marinating, cut into four parts.

Place in a bag and add garlic and herbs. Salt and mix thoroughly by hand - right with your hands.

Tie up the cellophane and shake vigorously several times. Then they place it in another bag so that the brine that the vegetables give does not escape. And leave for 2 hours - let them salt and soak in spices.

After 2 hours you can enjoy a quick snack.

By the way, I have an article where I talk how to cook lightly salted cucumbers quickly and tasty so that you can eat at least tomorrow -

Bon appetit!

Today I had a long article - I wanted to tell everything in one topic, without splitting it into pages. So that all possible recipes for pickled cucumbers are in one place.

I would like to take this opportunity to ask you, dear readers, what recipes you can recommend for such preparations for the winter. Share below in the comments.

Canned crispy cucumbers in liter jars are a delicious and long-time favorite winter product. These recipes are based on the use of salt, sugar and vinegar.

All these components are dissolved in hot water, after which they are poured into jars in which pre-soaked cucumbers are placed. And after a month the product is completely ready for use.

First of all, a few words about proportions. Along with classic 3-liter jars, liter jars are also readily used when canning cucumbers. They are very convenient for rolling and are also compact for storage and transportation.

When canning cucumbers for the winter, 1.5 liter jars are also popular. And many people like cucumber preparations in two-liter jars.

We have prepared a table for you that determines the number of different components for each case of canning cucumbers in jars. These are average values ​​that can be slightly changed as in b O up and down.

Canned cucumbers with red currants

These cucumbers turn out to be extremely tasty and crispy, but also beautiful. Agree - for such a recipe it’s worth being patient to collect and sort out the red currants.

And the leaves of the berries can also be used for cold pickling of cucumbers.

For 1 liter jar you will need:

• 600-700 g cucumbers;
• 1 cup red currants;
• 2 tablespoons of sugar (heaped);
• 1.5 tablespoons salt;
• 25 ml apple cider vinegar;
• dill umbrella and garlic - 1-2 pieces each (optional);
• 600 ml of water (a little more than half a liter).

Preparation step by step:

Step 1. Wash and soak the cucumbers. At the same time, we collect and process the currants: we clear them of leaves and twigs and wash them, throwing them in a colander or sieve.

Step 2. Cut off the ends of the cucumbers on both sides, place them vertically in prepared jars - naturally, the containers must be thoroughly washed and sterilized. Sprinkle the cucumbers with red currants.

Step 3. Prepare the filling for cucumbers with red currants: dissolve salt, sugar, apple cider vinegar in water and bring to a boil. Fill the cucumbers for the first time and leave for 15-20 minutes.

Step 4. Now you need to drain the filling - it is better to use a special lid for this so that the currants do not jump out. Bring the marinade to a boil again and pour over the cucumbers again.

Step 5. This needs to be repeated again. After this, roll up the jars, turn them upside down and let cool.

Canned cucumbers with beets

And this recipe belongs to the classic dishes of Russian cuisine, however, at present it is unfairly forgotten. But this dish looks very appetizing and tastes very good!

Calculation of products per liter jar

• 600 g of small young cucumbers;
• 2 medium beets;
• 1 tablespoon of salt - without a slide;
• 1 dessert spoon of sugar;
• 1 large spoon of vinegar 9%;
• 2-3 garlic cloves;
• dill and horseradish leaves, allspice peas - to taste.

Cooking technology:

Step 1. Prepare the cucumbers and process the containers with lids.

Step 2. Grate the beets on a coarse grater or cut into cubes.

Step 3. Prepare a hot marinade, dissolve all components in it.

Step 4. Place cucumbers, beets and garlic in a jar and pour hot marinade over it.

Step 5. Close the jars with sterilized lids, wrap them, cool them and put them in a cool place.

Canned cucumbers with citric acid

Preserving cucumbers for the winter with citric acid or vinegar is equally useful in the sense that the cucumbers will turn out very pleasant, really crispy. So, for crispy cucumbers with citric acid you will need:

Proportions for 1 liter jar

• cucumbers – 0.5-0.6 kg;
• water - the same amount (0.5 l);
• salt – 2 tablespoons;
• sugar – 1 tablespoon;
• 1-2 bell peppers (optional);
• dill - 2 umbrellas;
• citric acid – 1-2 teaspoons per jar.

How to cook cucumbers with citric acid

Step 1. Sterilize the jar and prepare the cucumbers - just keep them in cold water for 4 hours.

Step 2. Place the greens at the bottom of the jar, and then pack the cucumbers quite tightly.

Step 3. Now dissolve salt, sugar and citric acid in cool water for the marinade, bring it to a boil and pour it into jars to the top (the liquid should completely hide the cucumbers). Roll up the lids and wrap the jars in a blanket.

Step 4. Let it cool for 2-3 days, then put it away for long-term storage in the refrigerator or cellar.

Canned Bulgarian cucumbers in liter jars

Pleasant sweet and sour cucumbers of miniature size and attractive shape are created to decorate the festive and everyday table. To reproduce this recipe for pickling cucumbers for the winter in liter jars, you will need the following products:

Ingredients for a liter jar

• gherkin cucumbers 0.6 kg;
• water 0.6 l;
• salt tablespoon;
• sugar 2 tablespoons;
• vinegar 9% – 3 large spoons;
• 1 small onion;
• 3 cloves of garlic;
• bay leaf, dill umbrellas and a few peppercorns.

How to preserve cucumbers in Bulgarian style

Step 1. Prepare the fruits: wash them, soak them in cool water, cut off the ends.

Step 2. Meanwhile, sterilize the jars and lids.

Step 3. Prepare the marinade using the hot method: bring water to a boil, dissolve all the ingredients in it, and add vinegar at the very last moment.

Step 4. Place garlic, herbs and cucumbers in sterilized liter jars.

Step 5. Pour in the marinade, roll it up, wrap it in a blanket, and after 2-3 days put it in the refrigerator or cellar.

Cucumbers with apple juice

Apple juice contains several weak acids, including malic acid and some citric acid. It has a very pleasant aroma and is not that expensive. This is an excellent substitute for vinegar when canning cucumbers for the winter.

The best option is to get the juice yourself by squeezing it from any apple. An alternative way is to purchase ready-made apple juice, but always of high quality.

Products for 1 liter jar

• 0.6 kg of cucumbers;
• 0.6 l apple juice;
• salt - 1 tablespoon;
• sugar - 1 tablespoon;
• several dill umbrellas;
• pepper - a few peas.

How to twist cucumbers with apple juice

Step 1. Prepare the cucumbers and sterilize the containers.

Step 2. Prepare apple juice: wash the apples, cut them and put them through a juicer. Next, the juice is brought to a boil, after which salt and sugar are dissolved in it.

Step 3. Place dill, spices and cucumbers in sterilized liter jars, pour hot juice with sugar and salt.

Step 4. Roll up the jars with lids, wrap them, cool for 2 days and put them in a cold place.

Canning cucumbers in liter jars with mint, onions and carrots - a very tasty recipe

For lovers of a refreshing mint aroma, this recipe for preparing cucumbers for the winter in liter jars is perfect.

The components are as follows:

• cucumbers - 0.6 kg;
• water - 0.6 l;
• vinegar – 3 tablespoons (concentration 9%);
• salt – 2 large spoons;
• sugar – half as much;
• onion – 2 small heads;
• carrots – 1 piece;
• fresh mint – 3 sprigs;
• currant and cherry leaves.

How to preserve cucumbers - step-by-step recipe

Step 1. Prepare vegetables and containers. Wash the cucumbers, fill them with cold water, cut the onions into half rings, and cut the carrots into circles. While the cucumbers are soaking, sterilize the jars and lids.

Step 2. Prepare the marinade hot, and add mint at the end of cooking.

Step 3. Place cucumbers, carrot slices, chopped onions, scalded fruit leaves, and garlic (optional) into liter jars. Pour marinade over everything, wrap it, cool it and store it in the refrigerator.

Canned cucumbers in tomato paste

To get really tasty and piquant canned cucumbers for the winter, you need to choose high-quality tomato paste, which, in addition to the tomatoes themselves, may only contain salt, sugar and vinegar.

Components (per liter jar)

• cucumbers - 0.6 kg;
• water - 0.6 l;
• salt - 1.5 tablespoons;
• sugar - 1 tablespoon;
• tomato paste - 1.5 tablespoons;
• vinegar 9% - 2 tablespoons;
• 2-3 dill umbrellas;
• the same number of cloves of garlic;
• black peppercorns - to taste;
• horseradish leaves (1-2) - optional.

How to cook cucumbers in tomato paste

Step 1. Sterilize the jars and select the cucumbers. They can be any size up to 12 cm in length. They must first be soaked in cool water and kept for 3-4 hours.

As for cans, they can be processed in the traditional way (steam from boiling water for 15 minutes) or in the microwave (3-4 minutes at full power).

Step 2. Place the greens, garlic and cucumbers themselves in the jar - quite tightly, in 2 rows.

Step 3. Meanwhile, prepare the marinade. To do this, you just need to boil water and quickly dissolve sugar, salt, tomato paste and vinegar in it, and then immediately remove from heat after boiling.

Step 4. Fill the jars with marinade, close them tightly with lids or roll them up for the winter. You need to cool it very slowly - the longer the better. To do this, take a warm blanket and wrap the jars in it.

The product will be completely ready for use after a month. These canned cucumbers can be stored throughout the year, and after opening they should be eaten within 1 week.

The recipe for cucumbers in tomato paste is really awesome - the aroma of garlic and tomatoes gives the finished product a truly festive taste.

Canned cucumbers with chili ketchup

Fundamentally, the technology for preparing cucumbers with chili ketchup is no different from the usual one. In order to cook cucumbers in liter jars in chili ketchup, we will need (calculated for 4 liter jars):

Components

• medium-sized cucumbers (up to 10 cm in length) – 2.5 kg;
• only high-quality chili ketchup, made from natural products – 1 pack (300 g);
• 4-5 horseradish leaves;
• 10-12 cloves of garlic;
• salt - 8 tablespoons;
• sugar – 4 tablespoons;
• vinegar 9% – 20 tablespoons;
• several bay leaves;
• a few peas of allspice;
• dill umbrellas.

How we will proceed: step by step recipe

Step 1. Pre-soak the cucumbers for 3-4 hours in cold water, but there is no need to sterilize the jars - more on that later. Place the fruits in the jar quite tightly. At the same stage, add garlic, dill and horseradish leaves.

Step 2. Prepare the marinade. To do this, pour 2 liters of water into a saucepan and dissolve all the spices in it - i.e. salt, sugar, vinegar and chili ketchup.

Step 3. Take another pan (wide enough), put a towel of any material there and place jars of fruit. Fill them with marinade to the top.

Step 4. Cover the jars with lids (loosely), pour water into the pan and leave for 10-15 minutes at boiling water.

Step 5. Carefully remove and immediately roll up the jars, and then let them cool gradually for 2-3 days (keep them under a warm cloth). After this, we put it in the refrigerator and wait 1 month - after this time the product will be completely ready.

The results are very appetizing, and most importantly, crispy cucumbers. After opening the jar, it is advisable to consume them within 1 week.

Of course, it is better to see once than to hear a hundred times. Therefore, to clarify all the important details, it will be useful for housewives to watch a video that describes in detail the technology for preparing pickled cucumbers with chili ketchup.

Crispy and sweet cucumbers with vinegar in one and a half liter jars for the winter

Canned cucumbers can be not only salty, but also sweet. This recipe is perfect for lovers of a pleasant sweet treat - the balance of sour and sweet creates all the charm of the finished product. To prepare it you will need ordinary ingredients.

Components (for a 1.5 liter jar)

• medium or small cucumbers - 800 g;
• water - 800 ml;
• salt - 2.5 tablespoons;
• sugar – 5 heaped tablespoons;
• vinegar 9% - 4 tablespoons;
• cloves - 3-4 buds;
• several dill umbrellas;
• medium-sized carrots - 1-2 pieces;
• cherry, currant or raspberry leaves - 3-4 pieces each.

Garlic, horseradish and other spicy ingredients are hardly appropriate here, because we are preparing a sweet dish, almost a dessert appetizer for main courses and salads.

Cooking recipe - step by step with photos

Step 1. Soak the cucumbers in cool water and keep them there for 3-4 hours.

Step 2. And we sterilize the jars, as usual. To do this, you need to hold them for 10-15 minutes over boiling water or the same amount of time in the oven at a temperature of 180 o C.

Another option is to sterilize the jars in the microwave for 3-4 minutes (then add a little water to the bottom to prevent the jar from bursting).

Step 3. Place cucumbers and herbs in jars. Cut the carrots into slices and also put them in a container. Prepare the marinade - dissolve all components in boiling water.

Step 4. Then the cucumbers in the jars need to be allowed to cool very slowly. To do this, containers are wrapped in warm cloth, under a blanket or blanket. Cool for 2-3 days, and then put in the refrigerator or cellar, where they are stored all winter.

You can uncork the jars within a month. These very tasty cucumbers will sound good in a vinaigrette or simply as a snack with potatoes. Brine can be used in making solyanka and other similar soups.

Bon appetit!