Methods for rolling cucumbers. Online magazine for women. culinary diary

No one will argue that the taste of any dish depends, first of all, on the quality of its ingredients. So pickled cucumbers for the winter, the recipes for which we will present to you, turn out fragrant and crispy, provided that their variety is pickled. In addition to pickling varieties, there are salad, universal and hybrid varieties, so before using greens, you should decide on your goals.

Canning cucumbers becomes a pleasure when we know all the secrets and subtleties of the process. For example, how to roll up pickled cucumbers for the winter so that they retain their crispness? The subtleties here are in the selection of cucumber varieties, herbs and spices, which come only with experience. Or how to quickly pickle cucumbers so as not to bother in the kitchen all day? Completely different technology and approaches!

Pickles instant cooking- means that the recipe is simple and with quite the expected result! Let's look at this recipe for canning pickled cucumbers in liter jars. Great for this recipe suitable variety Zelentsov “Monastic”, which is considered the best for pickling and salting. Cucumbers of this variety are dark green in color, have longitudinal light stripes and large tubercles with black spines. Their salting characteristics: bright aroma and crunchiness.

Sweet pickled cucumbers “Monastic”

Ingredients

- how much + -
— greens, umbrellas with seeds + -
Cherry leaves - 4-5 pcs. per jar + -
- 2 pcs. per jar + -
— 3 peas per jar + -
— 1 large clove each + -

For 1 liter of marinade:

- 2 tbsp. l. + -
- 2 tbsp. l. + -
— 1-2 tbsp. l. (taste) + -

Preparation

Wash the cucumbers thoroughly and pour cold water and leave the fruits to saturate with moisture for 2 hours.
While the greens are soaking, we clean the jars with soda, rinse them thoroughly and sterilize them. We also sterilize the lids of the jars.
We sort out the greens and wash them thoroughly. Place in jars, don’t forget about the garlic. The volume of greens should not exceed 10% of the volume of a liter jar. We don't add any spices yet.
We place the cucumbers in the container vertically, tightly, but with some freedom.
Bring filtered (preferably spring) water to a vigorous boil, pour sugar and salt into it, dissolve it and pour the cucumbers in jars with this boiling solution. Cover with lids and let stand for 10 minutes.
We drain the water from the cans back into the pan, using special perforated lids made of dense polyethylene for convenience. Add more water there at the rate of 100 g per liter jar- this is a reserve for the volume of water that greens and herbs have absorbed. In this second water we put the spices according to the recipe for each glass unit - peppercorns and Bay leaf. Boil for 5 minutes and remove the spices with a slotted spoon.
Fill greens in jars with boiling water saline solution, without adding a little to the edges of the container. Pour 1-2 tbsp into each jar. vinegar (according to your preference) and add the remaining boiling marinade.
Close the lids and seal them tightly.
We turn the jars upside down, place them on a hard surface covered with film (just in case) and cover them with a warm blanket for pasteurization. After cooling, place it in the preservation storage area.

You can see that this recipe for canning cucumbers is really quick and not troublesome. Every year you will improve this recipe, adding something of your own. Double filling with marinade and pasteurization under a blanket saves the preserved food from spoilage. Do not doubt!

Now let's look at how to preserve cucumbers for the winter without vinegar. Many people cannot eat dishes with vinegar for health reasons, and some simply do not like pickled cucumbers. In this case, we can roll up either sour (barrel-type) greens, or replace vinegar with vodka, with the addition large quantity garlic as a preservative. Of course, there are intermediate options that are the “secret weapon” of the most experienced masters. Let's take a brief look at the recipes for all three options.

How to preserve cucumbers with vodka

Vodka (certainly proven, good quality and without additives) is a preservative, along with garlic. The snack turns out wonderful - with the same vodka! But we are for sobriety, please note! The canning process is simple, but the result is excellent both in taste and crispness, and in the reliability of seaming.

We calculate the ingredients for 2 kg of small cucumbers. So, for the marinade we need: 2 tbsp. salt and the same amount of sugar, 2 heads of garlic, 1 tsp. citric acid, 50 g of vodka and 1.5 liters of filtered water.

We choose greens according to our taste preferences: dill with umbrellas, leaves of cherry, currant, oak, horseradish (and roots too), tarragon. Spices – also according to preferences, who likes what.

Wash the cucumbers and soak for a couple of hours. If the greens are very fresh (straight from the garden), then there is no need to soak them. We sterilize the three-liter jar, as well as the lid. We put in it the washed greens, peeled garlic (you can cut the cloves in half), spices and, in fact, our small green fruits. We try not to fold them, but to “arrange them like a soldier.” This is the first stage.

At the second stage, cook the marinade with salt, sugar and citric acid and pour boiling water into our jar of greens. Wait 10 minutes and pour the brine back into the pan. As soon as the drained brine begins to boil vigorously, fill the greens with brine again, add vodka to it and roll up. All! You can even do without pasteurization under a warm blanket, but this is at your discretion.

Canning barrel type cucumbers

This method consists of first pickling the cucumbers in a saline solution for 2-5 days, and then boiling this brine solution and pouring the jars with cucumbers three times. Simple process, In fact. The only subtlety is not to “over-acidify” the cucumbers in a warm place.

For 5 kg of pickling cucumbers we will need spices: dill with umbrellas and seeds, horseradish leaves and roots, blackcurrant, oak and horseradish leaves, garlic, and others - to your taste. From spices - allspice in peas, bay leaf and, if desired, 1 chili pepper.

Preparation

We wash the cucumbers and greens. Place in jars, alternating greens with layers of greens, starting with the greens and ending with them. We also add garlic and 2-3 rings to each jar capsicum along with the seeds.
We prepare the brine with salt at the following rate: for 5 liters of water – 350 g or 12 tbsp. salt. We also pour peppercorns and lavender leaves into the solution. Stir everything until dissolved, boil and pour the boiling solution into the prepared jars. Leave it at room temperature for three days for pickling. Cover with lids loosely.
After 3 days, pour the brine into a saucepan, and wash the cucumbers and herbs with boiling water. clean water. Those. Fill it with boiling water twice and pour it into the sink. For the third time, fill the cucumbers with boiling brine, which was drained from the jars.
We roll up the sterile lids, carefully turn the jars upside down and wait for them to cool without a warm blanket. Next we move it to a storage location.

Nothing complicated, right? But greens preserved in this way will delight us all winter!

Canning lightly salted cucumbers

This amazing recipe is simple and the results are for kings! The unusual thing is that when seaming we fill the cucumbers with clean water! Let's study the recipe.

We prepare herbs and herbs with spices according to your preferences. That's not what matters in this recipe! Take, for example, the set of spices from the previous recipe. We spread everything, including spices, evenly among the jars (any volume, liter ones are also possible).

The brine may scare you, but don't be too scared! The proportions of the brine are as follows: for 3 liters of water, put a full 250-gram glass of salt (with a slide!). Dissolve the salt and bring the solution to a boil, and pour the boiling water over the cucumbers in the jars. Leave for fermented milk fermentation for 2 days.

After 2 days, we pour this concentrated brine into the sink - it has fulfilled its role. And fill the pickled cucumbers in jars with clean, filtered boiling water, immediately close with sterile lids and roll up.
We place the jars in a convenient place with the bottom up and cover with a warm blanket for pasteurization - only for 2-3 hours. Preservation ready for the winter! All that remains is to move it to a permanent storage location.

This recipe guarantees you the taste of lightly salted cucumbers, which will take you back to summer every time - with its pleasant memories of the warm sun and picnics.

Canning cucumbers - the recipes are not complicated. All you have to do is start canning and the excitement will return to you every season of ripening vegetables!

Pickled and pickled cucumbers are two completely different things.

To twist both, they use their own processing principles, sets of seasonings and additional ingredients. Despite the fact that vinegar in the marinade destroys some of the vitamins and microelements, the taste and aroma of pickled cucumbers is much richer than that of pickled cucumbers.

Pickled cucumbers - general principles of preparation

General principle Preparing pickled cucumbers for the winter is simple: bring the marinade to a boil and pour it over the vegetables, after which the jars are sterilized. You can add citric acid and a variety of spices to the preservation: mustard, horseradish, garlic, cumin, allspice, dill, coriander, etc. For a more pronounced aroma, add cherry or currant leaves.

Pickled cucumbers for the winter can be prepared in several ways:

Hot pour. Boiling water is poured into a jar with vegetables and seasonings or hot marinade and leave for a few minutes. The procedure is repeated two to three times. Vinegar is added to the last marinade, after which the jar is rolled up;

Cold way. Pour into the prepared jar cold marinade and roll up without heating;

With sterilization. This method involves sterilizing the jars along with the contents.

Recipe 1: Pickled cucumbers for the winter with red currants

Ingredients:

Currant leaves – 3-4 pcs.;

Horseradish – 10 g;

3 cloves of garlic;

4 glasses of water;

20 g salt;

Several sprigs of dill;

650 g cucumbers;

A glass of red currants.

Cooking method:

We sort the cucumbers and set aside small and strong specimens for pickling. We thoroughly wash the vegetables and dry them thoroughly with a clean towel. Peel the garlic cloves, wash the greens and berries and dry them. After half-cooking the food, you can start preparing the jars and lids - they need to be sterilized.

Place garlic cloves, dill sprigs, currant leaves and horseradish on the bottom of the jars. Place cucumbers in jars and fill them with red currants. Boil water in a saucepan, add salt to it. Pour the resulting marinade over the cucumbers, cover the jars with lids, and leave for a couple of minutes. We drain the brine from the jars, boil it again and pour it again into the jars with cucumbers. After this, the cans can be rolled up. We turn the preservation over (this is necessary to make sure that the jars are hermetically sealed), cool and store.

Recipe 2: Pickled cucumbers for the winter “Savory”

Ingredients:

25 g salt;

20 g sugar;

Two tablespoons vinegar essence;

4 g seasonings for preservation;

2 leaves each of cherry and currant;

Umbrella dill;

Two kilograms of cucumbers.

Cooking method:

Wash the vegetables thoroughly, wipe dry, trim the edges by 2-3 mm. Fill the cucumbers with cold water and leave for 3.5-4 hours. In the meantime, you can sterilize the jars and lids. Rinse and dry the cherry and currant leaves. We put them on the bottom of the jars, don’t forget about dill umbrellas and special seasonings for pickling (stores sell sets of spices for twisting cucumbers, tomatoes, etc.).

You can make a mixture of seasonings yourself: black peppercorns, mustard and coriander are good for pickling cucumbers. Place cucumbers in jars, pour boiling water for two minutes (for a liter jar) or for five minutes (for a three-liter jar). Pour the water from the cucumbers into a saucepan, add salt and sugar, and bring to a boil. After boiling, add vinegar. Pour the marinade over the vegetables, roll up the jars and turn them over.

Recipe 3: Pickled cucumbers for the winter in their own juice

Ingredients:

50 ml vegetable oil;

5 g red ground pepper;

20 g sugar;

15 g salt;

7 tablespoons vinegar 9%;

A few cloves of garlic;

2 kg of cucumbers.

Cooking method:

Wash and dry the cucumbers thoroughly. Cut lengthwise into four parts. Place the vegetables in a large container, add sugar, salt, chopped garlic cloves and red pepper. Add oil and vinegar. Mix everything and leave for two hours. During this time, the cucumbers need to be stirred periodically so that they release juice and are properly saturated with seasonings. Place the cucumbers in sterilized jars and fill them with the same brine. Cover the jars with treated lids.

Next, the cucumbers need to be sterilized. We take a large metal container, put jars in it, and pour water. After the water boils, wait another five minutes (for 500g cans), or seven or ten minutes (for 700g and liter cans, respectively). We roll up the jars and turn them over. Leave to cool (no need to wrap the preserves).

Recipe 4: Pickled cucumbers for the winter “Korean style”

Ingredients:

800 g carrots;

240 g garlic;

150 ml vegetable oil;

Half a glass of vinegar 9%;

Half a glass of sugar;

A tablespoon of seasoning Korean salads;

10 g salt;

3 kg of cucumbers.

Cooking method:

Wash the cucumbers, dry them and cut them lengthwise into several strips. To do this, you can use a special vegetable cutter. Peel the garlic cloves and press them through a press (you can use a blender). We clean the carrots, rinse them and grate them for “Korean-style carrots.” We combine vegetables. Add salt and sugar, a special seasoning for Korean salads, vegetable oil and vinegar. Stir everything well and put it in the refrigerator for 12 hours. The appetizer is then ready to eat, but this is a recipe winter harvesting, so add a spoonful of vinegar to the vegetables and boil for 15 minutes. Place vegetables in prepared jars and roll up iron lids. Turn the jars over and cover with a blanket. We put it in a dark place for storage after the preservation has cooled.

Recipe 5: Pickled cucumbers for the winter with ketchup

Ingredients:

One and a half kilograms of cucumbers;

Liter of water;

A glass of vinegar 9%;

15 g sugar;

10 g salt;

Ketchup “Chili” - 220 g.

Cooking method:

We wash the vegetables and wipe them dry. Make the brine: pour water into a saucepan, add vinegar, add salt, sugar and ketchup, stir everything. Place the mixture on the stove and bring to a boil. Place the cucumbers in jars. We take a large pan for sterilization, line the bottom with a towel, and put the jars there. Pour water into the pan so that it reaches the “shoulders” of the cans, and place it on the stove.

Pour boiled brine over the cucumbers and cover with lids. Leave the jars to sterilize (the water in the pan should be the same temperature as the brine). The water should not boil strongly. Processing time depends on volume. Liter jars are processed for 15 minutes, two-liter jars - about 25 minutes. Remove the pan from the stove and roll it under the lid.

Recipe 6: Quick pickled cucumbers for the winter

Ingredients:

A kilogram of cucumbers;

A few cloves of garlic;

A bunch of dill;

A liter of carbonated mineral water;

45 ml vinegar;

14 g sugar;

7 g cumin;

Coriander seeds – 6 g;

Bay leaf;

Peppercorns – 6-7 pcs.;

3 cloves;

27 g sea salt.

Cooking method:

Wash the cucumbers, cut off the edges, put the vegetables in an enamel bowl. Finely chop the garlic or put it through a press and add it to the vegetables. Add chopped dill, peppercorns, coriander, cumin, cloves, bay leaf. Pour in vinegar, add sugar and salt, pour everything mineral water. We leave the vegetables for 9 hours (preferably a day) in the cold, then put them in prepared jars, fill them with marinade and twist them.

Recipe 7: Pickled cucumbers for the winter “Bulgarian style”

Ingredients:

A kilogram of cucumbers;

Onion head;

A few cloves of garlic;

Peppercorns;

Bay leaf;

Half a liter of water (for a half-liter jar);

30 g sugar;

20 g salt;

Five tablespoons of vinegar 9%.

Cooking method:

Wash the cucumbers and soak them in water for five hours. Place the onion, garlic, peppercorns, and bay leaves in a liter jar. Then we send cucumbers there. Bring the water to a boil, add salt, sugar and vinegar. Pour the marinade over the vegetables and sterilize them in a large container with water for ten minutes. Twist the jar, leave it to cool, and then put it away for storage in a cool place.

Recipe 8: Pickled cucumbers for the winter with vodka

Ingredients:

Two kilograms of cucumbers;

Three tablespoons of salt;

30 ml vinegar 9%;

30 ml vodka;

Currant leaves;

Horseradish leaves;

Cooking method:

Rinse the cucumbers, fill them with cold water, and soak for three hours. Place seasonings in a prepared three-liter jar: washed currant and horseradish leaves, dill and garlic. Place the soaked cucumbers. Boil one and a half liters of water, add salt. After the brine boils, remove the pan from the stove, pour in vinegar and vodka.

Pour the hot marinade over the vegetables, cover the jars with clean gauze, and leave until the next day. Close the jar clean nylon cover, treated with boiling water, put the jar in the cold.

Recipe 9: Pickled cucumbers for the winter in tomato

Ingredients:

Four kilograms of small cucumbers;

5 onions;

Black peppercorns;

Allspice;

Bay leaf;

Cherry leaves;

Umbrella dill;

Sugar (for marinade) – 190 g;

Salt (for marinade) – 25 g;

190 g vinegar (for marinade);

200 g tomato paste (for marinade);

One and a half liters of water (for marinade).

Cooking method:

The proportions are for five liter jars. Peel the onion, dill and cherry leaves rinse. Cut the onion heads into quarters. Place onions, dill umbrellas, cherry leaves, peppers and bay leaves in prepared jars. Next, lay out the washed and dried cucumbers. Pour one and a half liters of water into the pan, add sugar, salt, vinegar, tomato paste. Boil for five minutes (until sugar and salt are completely dissolved). Pour hot marinade over the vegetables and set to sterilize. The processing time after boiling water is about fifteen minutes. We twist the jars, turn them over and cover them with a blanket, leave them to cool.

Recipe 10: Pickled cucumbers for the winter “Gourmet’s Dream”

Ingredients:

Two kilograms of cucumbers;

6 cloves of garlic;

2 cherry leaves;

3 currant leaves;

30 black peppercorns;

3 red hot peppers;

Horseradish (half a sheet, small piece root);

2 dill umbrellas;

Bay leaf;

10 coriander peas;

2 sprigs of tarragon;

2 sprigs of basil;

45 ml vodka;

75 g salt;

150 g sugar;

125 ml vinegar 9%.

Cooking method:

We wash the cucumbers, wipe them and soak them in cold water for 7 hours. The water needs to be changed periodically. We wash and dry the currant and cherry leaves. Peel the horseradish root and garlic cloves. Remove the seeds from the hot pepper. Drain the water from the cucumbers and trim off the ends. Pour into an enamel container cold water. Scald the cucumbers with boiling water and immediately place them in a container with cold water. Place cherry and currant leaves, horseradish, garlic, bay leaves in sterilized jars, hot pepper, black peppercorns and coriander (not all at once). Place the cucumbers. Add the remaining spices on top.

Make the brine: bring water to a boil, add sugar and salt. We pass the layer through several layers of gauze. Put it on the fire again, boil and pour the hot marinade over the cucumbers. Add 120 ml of vinegar and 45 ml of vodka to the jars (proportions for three liter jar). Cover the jars with sterilized lids and place them in a container with water at 60 degrees to sterilize. We pre-line the bottom of the pan with a towel. After the water boils, turn down the heat. As soon as the cucumbers begin to change color, remove the container from the heat. We roll up the jars.

Recipe 11: Pickled cucumbers for the winter with mustard

Ingredients:

Cucumbers - how many can the jar hold;

Onion head;

Medium carrots;

Seasoning for pickles;

Mustard seeds - optional;

Two liters of water;

A glass of vinegar;

Two tablespoons of salt;

Eight tablespoons of sugar.

Cooking method:

Wash the jars thoroughly, sterilize them, and treat the lids with boiling water. Wash the cucumbers, dry them, cut off the ends a few millimeters. Peel the onion, wash it and cut it into rings. Place the onions at the bottom of the jars. Peel the carrots, rinse and cut into slices. Following the onions, add carrots, peppers, bay leaves, cloves and a teaspoon of mustard. Place the cucumbers in jars, pour boiling water over them, cover with lids and leave until the water becomes warm.

Pour the water into a saucepan, bring to a boil, add sugar, salt and vinegar. Don't forget to remove the foam. Pour the boiling marinade over the vegetables and quickly swirl. We turn the jars over and cover them with a blanket. After cooling, put it away for storage.

Recipe 12: Pickled cucumbers for the winter in spicy adjika

Ingredients:

2.5 kg of ripe red tomatoes;

A kilogram of sweet pepper;

200 g sugar;

200 g vinegar;

200 g vegetable oil;

3 tbsp. l. salt;

5 kg of small cucumbers;

Hot pepper - to taste.

Cooking method:

Wash and wipe tomatoes, cucumbers and peppers. Remove the seeds from the pepper. Chop the tomatoes and peppers, mix with sugar, salt, vinegar and oil. Boil the mixture for 15 minutes. Cut the cucumbers into slices and add them to the tomatoes and peppers. Boil for another five minutes, add chopped garlic and hot pepper (optional). Cook everything together for another five minutes. Place the cucumbers with adjika in sterilized jars, roll up and cover until completely cool.

Pickled cucumbers for the winter - tricks and useful tips

To make cucumbers crispy, you need to select small, strong specimens for pickling;

Cucumbers can be pickled not only whole, but also sliced, as well as in the form of salads with other vegetables;

To prevent cucumbers from becoming cloudy, you need to use only clean water. It is better to make the marinade using filtered or well water;

For marinating it is better to take the most ordinary one. table salt coarse grinding - it is with it that the snack will turn out crispy and vigorous;

If you need to sterilize several jars at once, it is better to use the oven. Processing time is 20-30 minutes;

IN microwave oven jars are sterilized for about ten to fifteen minutes. With this method, you need to pour a little water into the container;

Vegetables and additional ingredients laid out in the jar as tightly as possible. The less free space there is in the jar, the crispier the cucumbers will be;

You can store pickled cucumbers at room temperature in a dark place.

1. OPTION - CUCUMBERS "LIKE STORE"
for 1 liter of water:
- 1.5 tbsp salt
- 3 tbsp. Sahara
- 10-12 tablespoons of 9% vinegar per 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. 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. Sahara
- 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 "DAUGHT SALING"
A very simple way to pickle cucumbers, but very tasty, the cucumbers turn out crispy.
In clean, sterilized jars (3 liters) put:
- horseradish leaves
- cherries
- black currant
- sprigs of dill
- 5 cloves of garlic.
1. Pour into each jar:
- 100 g salt and sugar (4 tbsp sugar and 10 tsp 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. OPTION "DRUNKEN" CUCUMBERS
1. Place at the bottom of the jar:
- 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. 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 tbsp. heaped salt
- 6 tbsp. heaped 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:
- dill
- horseradish
- 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.

Cucumbers themselves are not particularly piquant. taste qualities, especially when it comes to overripe fruits. To give them more rich taste, people have come up with many recipes for pickling them.

The calorie content of cucumbers will depend on each specific method. On average, there are 16 kcal per 100 grams of product.

Cucumbers for the winter in jars - step-by-step photo recipe

Pickling cucumbers is a responsible and long process. To make the cucumbers crispy and tasty, we offer you next recipe preparation of preservation.

Cooking time: 3 hours 0 minutes

Quantity: 10 servings

Ingredients

Cucumbers: 10 kg
Dill: 4-5 bunches
Sweet pepper: 2 kg
Garlic: 10 heads
Salt, sugar: 2 tsp each. per jar
Ground pepper: to taste
Vinegar: 2 tbsp. l. per serving

Cooking instructions

Recipe for crispy cucumbers in jars for the winter

The proposed recipe allows you to give cucumbers a special, moderately spicy taste, while the cucumbers will not lose their crunchy characteristics.

To cover crispy cucumbers for the winter, you required:

cucumbers - 5 kg;
one bitter pepper;
horseradish root;
head of garlic;
10 cloves;
allspice and black pepper - one dessert spoon each;
6 bay leaves;
an umbrella of parsley and dill;

For cooking marinade you will need:

1.5 liters of water;
25 gr. vinegar 9%;
2 tbsp. l. salt;
1 tbsp. l. Sahara.

Preservation process:

Sterilize 3 one and a half liter glass jars.
Place all the spices in equal parts into each jar. The seeds of the hot pepper should be removed, and the horseradish should be chopped.
Wash the cucumbers and cut off the ends. Transfer them to a large container and fill with cold water. Let them sit for 2 to 4 hours.
After this time, remove the cucumbers from the container and, sorting by size, put them in jars.
In a separate container, prepare boiling water, then pour it over the cucumbers, and cover the top with lids.
It takes 10 minutes to warm up. Pour the water back into the pan, add sugar and salt.
While the brine is being prepared, you need to prepare a second portion of water for sterilization in a separate pan. It is also poured into jars with cucumbers, allowed to warm up for 10 minutes and drained.
When the brine boils, they need to pour the jars, but first you need to pour vinegar into them.
The jars should be rolled up and placed in a dark place.

We invite you to watch a video recipe for delicious crispy cucumbers for the winter.

How to seal cucumbers in liter jars for the winter

This method is suitable for a small family that does not like large jars in the refrigerator.

For such preservation you need to stock up:

small cucumbers;
2 l. water;
two tbsp. l. Sahara;
four tbsp. l. salt.

The remaining components are calculated for a liter jar:

1 head of garlic;
three cherry and currant leaves;
1/4 horseradish leaf;
half an oak leaf;
dill umbrella;
6 peas allspice and black pepper;
one red peppercorn, but only a piece equal to 1 or 2 cm is placed on one jar;
one tablespoon of vinegar 9%.

Conservation process cucumbers for the winter

The cucumbers are washed and placed in a deep container to be filled with water.
Banks are thoroughly washed and sterilized. You also need to remember about the lids; they need to be boiled in a separate container.
Mix all the spices.
Preparing water for sterilization.
First put spices in each jar, and then cucumbers, pour boiling water, cover with lids and allow to warm up for 15 minutes.
After 15 minutes hot water carefully drain, place it on the stove and after boiling, add salt and sugar.
Pour vinegar into each jar and fill with brine.

All that remains is to roll it up, turn it over to check the quality of the roll-up, and wrap it in a blanket for further sterilization.

Pickled cucumbers in jars for the winter - step-by-step recipe

The recipe below will surprise your family. unique taste and a pleasant crunch. To pickle cucumbers for the winter according to this recipe, you need to prepare the following products:

small cucumbers;
2 bay leaves;
2 cloves of garlic;
4 black and allspice peas;
1 tsp mustard seeds;
two currant leaves;
dill umbrella

For the marinade you will need:

6 tbsp. Sahara;
3 tbsp. salt;
6 tbsp. vinegar 9%.

Prepare You can make these cucumbers for the winter in a few steps:

Mix all spices into a homogeneous mixture.
Chop the dill umbrella and currant leaves.
Rinse the cucumbers well, cut off the tails on both sides and place in a deep container. Cover with water and set aside for 2 hours.
Prepare the jars, wash and sterilize.
Pour water into a saucepan and put it on fire. As soon as it boils, you can pour it into jars of cucumbers.
Place spices and cucumbers at the bottom of the jars.
Pour sugar and salt there and pour in vinegar.
After boiling, the water should be allowed to stand and cool for a while and only then fill the jars.
Place the filled jars for sterilization in a large saucepan, cover them and let them simmer for 15 minutes. Don't forget to place a towel at the bottom of the container.
After 15 minutes, the jars are rolled up.

Pickled cucumbers are ready for the winter!

Pickling cucumbers for the winter in jars without vinegar

The proposed option for preserving cucumbers for the winter does not involve the use of vinegar or other acid.

For this recipe you will need these products:

2 kilograms of cucumbers;
2.5 liters of water;
110 grams of salt;
2 horseradish leaves;
15 cherry and currant leaves each;
5 walnut leaves;
2 dill umbrellas;
2 pods of hot pepper;
1 horseradish root.

Process canning looks like this:

The cucumbers are washed and placed in a deep basin for further filling with water. If they have just been collected, then the soaking procedure can be skipped.
After 2-3 hours, drain the water and wash the cucumbers.
Grind horseradish and bitter peppercorns.
Layer layers of greens, chopped horseradish and pepper, cucumbers, then more greens with horseradish and pepper and cucumbers in a large saucepan. The last layer should be leaves.
Pour cold water into a separate container, add sugar and salt into it, and stir until completely dissolved.
The prepared filling is used to cover layers of cucumbers with herbs, cover with a lid and place under pressure for 5 days.
After 5 days, the brine is poured into a saucepan, all spices are removed, and the cucumbers are thoroughly washed.
They are placed in pre-prepared jars.
Pour marinade to the very top and let stand for 10 minutes.
After 10 minutes, you need to drain it back and put it on the fire to boil.
As soon as it boils, pour it into the jars and seal them.

How to seal cucumbers in jars with vinegar

In the proposed option for preserving cucumbers for the winter, it is assumed that vinegar is used, and all components are taken at the rate of a 3-liter jar.

To preserve using this method you need to prepare:

small cucumbers;
2-3 tbsp. vinegar 9%;
red hot pepper - 2 cm piece;
2-3 cloves of garlic;
2 tbsp. dill seeds;
1 tbsp. a spoonful of chopped horseradish root;
5 currant leaves;
9 peas of allspice.

For filling you will need:

sugar and salt 2 tbsp. l. for every liter of liquid.

Instructions for preparing cucumbers for the winter in jars with vinegar:

The cucumbers are washed well and placed in a large basin for further filling with water for one day.
The jars are washed and sterilized.
Spices and cucumbers are placed in each jar.
The lids are boiled in a separate saucepan.
On average, one three-liter jar requires 1.5 liters of liquid. Having calculated the amount of water, put it on the fire to boil.
As soon as the future filling boils, fill the jars with it and let it stand until air bubbles come out.
Drain the water into a saucepan, add salt and sugar and mix thoroughly. Bring the filling to a boil.
Place the jars in a large saucepan.
Pour vinegar into each and fill each jar with the prepared brine.
Cover with lids and leave to sterilize for 5-7 minutes.
We roll up the jars of cucumbers.

A simple recipe for cucumbers in jars for the winter

This simple recipe for cucumbers for the winter is used by many housewives, so it can rightfully be called a classic.

The proportions of ingredients are calculated for one three-liter jar, so you will need to adjust the amount of products if necessary.

What do you need prepare:

1.5-2 kg of cucumbers;
5 leaves of currant and cherry;
2 leaves of horseradish;
5 cloves of garlic;
1 bunch of dill;
1 liter of water;
2 tbsp. l. salt;
2 tbsp. spoons of sugar.

Canning performed in several steps:

Cucumbers are washed, the tails are cut off and filled with cold water for 4 hours.
Banks are washed and sterilized.
The lids are boiled in water.
The greens are sorted and chopped.
All spices are placed in each jar, with the exception of horseradish.
Cucumbers are placed on top of spices and covered with horseradish leaves.
Sugar and salt are added to pre-boiled water.
They pour it into jars of cucumbers and roll them up.

After a month, the cucumbers can be served.

Cucumbers and tomatoes in jars for the winter - a delicious recipe

For lovers of assorted dishes this method fits perfectly. All components are indicated per liter jar.

To preserve cucumbers and tomatoes for the winter using this method, you will need:

300 grams of cucumbers;
400 grams of tomato;
1 bitter pepper;
paprika - to taste;
several sprigs of fresh dill;
3 cloves of garlic;
1 horseradish leaf;
2 bay leaves;
3 allspice peas;
1 tbsp. a spoonful of salt;
1/2 tbsp. spoons of sugar;
1 tbsp. a spoonful of vinegar 9%.

Canning tomatoes with cucumbers are performed in several steps:

Cucumbers and tomatoes are washed well. Pierce each tomato in the stem area for good salting.
Prepare containers, wash and sterilize them.
Boil the lids in a separate saucepan.
Place in each jar in layers: spices, cucumbers without stems, tomatoes.
Laying must be done very tightly to avoid gaps. You can seal it with rings of chopped cucumbers.
Pour water into the pan and put it on fire.
Add sugar and salt to the jars and pour boiling water.
Place a towel in a large saucepan and set the jars to sterilize for 10 minutes.
We take out the jars and roll them up.

Cucumbers and tomatoes for the winter - video recipe.

Cucumbers for the winter in jars with mustard

Cucumbers for the winter, preserved with mustard, are well stored both at home and in the basement. They taste aromatic and piquant.

To preserve cucumbers using this method, you need to prepare:

small cucumbers;
100 ml vinegar 9%;
5 tbsp. spoons of sugar;
2 tbsp. spoons of salt.
2 cloves of garlic;
one dill umbrella;
1/4 carrot;
0.5 teaspoon mustard.

The whole process performed in several steps:

Cucumbers are washed.
Jars are prepared, washed and sterilized.
Mustard is placed on top.
Salt with sugar and vinegar are added to the water and the jars are filled with this marinade.
Jars are placed in a large saucepan for further sterilization for 5-7 minutes after boiling.
Take out the jars and you can roll them up. Spicy cucumbers Ready for the winter with mustard!

A cold way to seal cucumbers for the winter in jars

Today you can find many ways to prepare cucumbers for the winter, but we offer the simplest version of this delicacy - the cold method.

All ingredients are taken based on a 3-liter jar.

small smooth cucumbers;
1.5 liters of water;
3 tbsp. salt;
5 black peppercorns;
one head of garlic;
two bay leaves;
2 leaves of currant, horseradish and tarragon.

Execution of work according to this plan:

The cucumbers are washed.
The jars are sterilized.
Spices and cucumbers are placed in each jar.
Pour water into a jar and immediately drain it, this way you will know required quantity water for filling.
Add salt to it and fill the jars with it again.
Close them with nylon covers and install them in the cellar.

After 2 months you can start tasting.

The best recipes for cucumbers in jars for the winter

4 (80%) 2 votes

Preparing cucumbers for the winter has been a long-standing tradition in our area. Crispy, juicy, they can decorate any table, go well with various side dishes and appeal to everyone, regardless of age.

In the recipe below for the winter, the number of components is calculated for one three-liter jar, or three one-liter jars. The total water calculation is approximately 1.5 liters. Containers and lids should be subjected to a sterilization procedure.

Components:

2 kg. cucumbers;
1 g spices;
1 dessert l. vinegar essence;
2 tbsp. l. salt;
2 tbsp. l. Sahara.

Wash the cucumbers and trim the ends, cover with cold water for three to four hours. Process and dry the jars, place currant and cherry leaves (two or three leaves each) on the bottom, add dill and sprinkle with spices intended for canning (a handful). This could be coriander, mustard or another seasoning that matches the taste. Place vegetables in a container and fill it with boiling water. A liter jar - for 2 minutes, a 3-liter jar - for 5 minutes. Pour water from the containers into a saucepan, pour in sugar and salt, boil, pour in a little vinegar essence. Preferably one dessert spoon. Fill the cucumbers with brine, screw on the treated lids and place them on the surface.

Recipe for cucumbers for the winter without sterilization with vinegar “Like lightly salted”

Calculation for a three liter jar:

cucumbers - as many as will fit;
1.5 l. water;
2 tbsp. l. salt;
3 tbsp. l. Sahara;
spices and herbs;
4-5 cloves of garlic;
a few currant and/or cherry leaves;
10 black peppercorns;
4-5 buds of cloves;
a small piece of cinnamon;
2-3 dill umbrellas;
several horseradish leaves, chopped into large pieces;
a small branch of tarragon;
1 tbsp. l. 9% vinegar, or 1 tsp. vinegar essence.

Rinse the cucumbers and soak them in water for several (2.5-3) hours. The water needs to be changed 2-3 times. Place one third of the herbs and spices in the jars. Place the vegetables vertically in the jars, occasionally sprinkling them with spices. The container with cucumbers should be filled with water three times: with boiled brine (water + salt + sugar); after they have stood for three minutes, drain the marinade and boil it again. Refill for one minute. Drain the marinade again and boil. Fill the container for the third and final time. If there is not enough marinade left, you can add boiled water. Pour in vinegar. With help metal lids Roll up three-liter jars and place the lids down. It is advisable to wrap it before cooling. So, preservation for the winter can be stored at room temperature in a place inaccessible to sunlight.

Cucumbers with mustard under a nylon lid

The recipe for the winter is designed for a 3 liter jar.

Components :

the most suitable cucumbers in size;
horseradish (leaf as old as possible);
about ten currant leaves;
2-3 (depending on size) oak leaves;
a few cherry leaves;
peppercorns;
4 cloves of garlic.
dill.

Place the above ingredients on the bottom of the jars, then place the vegetables there vertically. Place some more leaves on top. Fill the container with cold water for the first time. Drain the water, then dissolve about 100 g of salt in it, and fill the jar with vegetables a second time. Sprinkle 1 tbsp. l. mustard. Leave in this state until the brine begins to become cloudy. When it becomes cloudy, drain and boil. Afterwards, let the water cool slightly and pour the cucumbers with this brine again. If necessary, water can be added without adding salt. Add a little more dry mustard, cover with a plastic (nylon) lid and store in a cool place.

Cooked according to this recipe cucumbers retain their hardness and crunchiness and do not grow moldy.

Pickles in jars “Czech style”

At the bottom of a 3 liter jar. lay down:

black peppercorns;
allspice;
4-5 cloves of garlic;
dill;
currant and cherry leaves;
horseradish rhizomes;
4-5 bay leaves.

Grate the carrots and cut the onion into rings. Sprinkle each layer of cucumbers placed in containers with grated carrots and onions. Carrot lovers are advised to add a little more, this will have a positive effect on the taste (about 2 onions and several large carrots). Add Art. l. vinegar essence and pour boiled brine.

How to prepare pickle for cucumbers:

Dissolve 2 tbsp in one liter of water. l. sugar and 1 tbsp. l. salt, boil. 3 liter jar. provides approximately 1.5 liters. brine.

Cover with boiled lids and sterilize for 10 minutes after the water boils, roll up. As you can see, the recipe is very simple.

Cucumbers in tomato sauce

The recipe for the winter uses:

tomatoes - 2 kg;
cucumbers - 2 kg;
vegetable oil - 1 tbsp.;
granulated sugar - 300 g;
salt - 2 tbsp. l.;
acetic acid - 2 tsp.

Cut the tomatoes and send them to slow fire for about 30 minutes. Place the cucumbers, also cut into slices, with the tomatoes and leave on the fire for another 30 minutes. About 5 minutes before final readiness, sprinkle with sugar and salt, add oil and vinegar. Sort the finished mixture into containers prepared in advance and roll it up.

Recipe with horseradish for a liter jar “Snack cucumbers”

Prepare and wash vegetables, horseradish leaves, as well as containers and lids. Trim the ends of the cucumbers. Line the bottom of the jars with dill and garlic. Next step: wrap each fruit separately in a horseradish leaf. Fill the jars with brine (brine: 1 liter of water, 50 g of salt, 25 g of sugar). Close. During the storage period, it may appear at the bottom white precipitate. This is normal and does not change the taste of the canned food. It is only recommended not to shake the container before opening and using.

Store preferably in the refrigerator, under a regular plastic lid. The brine will not become cloudy and will remain clear. In this way, you can prepare cucumbers of any size; they turn out crispy and with a characteristic taste, which is acquired thanks to horseradish.

Pickled cucumbers, recipe with citric acid

The components are given per liter jar:

dill (umbrellas) - 2 pcs.;
mustard beans - 1 tsp;
cherry leaves - 2 pcs.;
bay leaf - 1 pc.;
garlic - 3 cloves;
peppercorns - 6-8 pcs.;
citric acid - 1 tsp;

water - 1 l.
coarse salt - 2 tbsp. l.
granulated sugar - 2 tbsp. l.

Place dill in a pre-prepared container, sprinkle with mustard, then add bay leaf and cherry leaves. Sprinkle with peppercorns. Soak the cucumbers in water for an hour, trim the ends from the thicker side. Place the vegetables in containers so that the first layer is vertical, uncut side up, and subsequent layers of cucumbers are horizontal. Fill the jars with boiling water and leave for 15 minutes. Next, pour the water into a separate container (it turns out to be a liter), sprinkle with salt and sugar, and then put it on the fire until it boils. Fill the jars with brine and add a little citric acid to each. Roll up. To distribute the citric acid evenly, roll the container over the floor or table, but be extremely careful. Leave the canning upside down to cool in a dark, dry place.