Delicious cucumbers in liter. Pickled cucumbers in liter jars

The coming time for harvesting vegetables and fruits largely determines how varied and tasty our winter menu will be.

Will there be additions to lunch or dinner on the table from hearty salads, fragrant canned peppers or tomatoes, fragrant jam for tea ...

Among all this variety, cucumber blanks are one of the most popular.

After all, pickled or salted, they are good not only on their own, they are one of the important components of most salads, they are also used in the preparation of first and second courses.

Today's article is for those hostesses who decide to prepare cucumber preparations for the winter in liter jars, crispy small cucumbers are especially tasty and appetizing.

But the choice of a recipe for storage in such a container must be approached carefully, because if they are stored in three-liter containers without problems, then in liter ones they are worse because of their small volume, they “explode” more often, and therefore require a recipe that is precisely adjusted in terms of the number of preservatives.

By the way, for the same reason, when harvesting cucumbers in a small container, jars are most often not just filled with hot brine, but also sterilized.

Despite the fact that the recipes are very similar at first glance, experienced housewives know that even a slight difference in seasonings, and even more so in salt-sugar-vinegar, significantly affects the taste.

Do not forget that the seaming dishes must be washed and sterilized, and vegetables and seasonings must be washed well.

And one more useful tip: before starting seaming, it is advisable to soak the cucumbers in cold water for 3-4 (three-four) hours, this increases their “ability” for long-term storage.

Recipes for crispy cucumbers for the winter in liter jars

Cucumbers "Like from the store"

For the 1st one-liter jar you will need:

• Cucumbers (it is desirable to pick up identical, small-sized specimens)
• 2 (two) tables. lies. 9% vinegar
• 5 (five) pieces of black and allspice peas
• 1 (one) dill umbrella (take along with seeds and leaves)
• 1 (one) bay leaf
• Mustard seeds (preferred but optional)
• To prepare the marinade based on 3 (three) liters of water, we need:
• 100 (one hundred) gr. salt
• 200 (one hundred) gr. granulated sugar

We wash the cucumbers well, cut off their tips. Fold as compactly as possible into jars prepared in advance, laying down all the indicated seasonings except salt-sugar-vinegar.

To prepare the marinade, you need to dissolve the salt / sugar in boiled water and, after dissolution, pour everything into the prepared root crops.

Cover with metal (pre-sterilized) lids on top and sterilize.

After that, bubbles will constantly rise from the bottom.

Then take it out, pour in each prescribed amount of vinegar, and then roll it up. Turn them upside down and wrap them up to cool.

Bulgarian Cucumbers

For 1 one-liter jar we need:

• Cucumbers, small and "neat"
• 1 (one) garlic clove
• 1 (one) small onion
• 4-5 (four-five) pieces of bay leaf
• 5 (five) peas of allspice

• 0.5 (half) liters of water
• 3 (three) tables. lies. 9% vinegar
• 2 (two) tsp. lies. salt
• 4 (four) teas. lies. granulated sugar

Put seasonings, onions, garlic in a one-liter container. Cucumbers, preferably small in size, wash, lay tightly on top of the seasonings.

Make a marinade - add salt / sugar to the water, bring everything together to a boil and after boiling pour in the vinegar, then immediately turn it off.

Pour cucumbers with boiled marinade, sterilize for 8 (eight) minutes. Roll up.

Many people prefer that the seaming of cucumbers for the winter in liter jars be without sterilization. In this case, the following recipes would be ideal:

Gherkins "Crunch"

You will need (for one liter jar):

• Cucumbers (try to pick up small, the same size)
• 3 (three) tables. lies. granulated sugar
• 1 (one) dessert lies. salt
• 2 (two) tables. lies. 9% vinegar
• 1 (one) garlic clove
• 4-5 pieces of black peppercorns
• 2 (two) pieces of bay leaf
• 1 (one) sheet of horseradish
• 1-2 (one-two) sprigs of parsley

Prepare containers and root crops in the usual way. Put the sorted and washed seasonings into a one-liter jar: black peppercorns, peeled garlic, parsley sprigs, bay leaf, horseradish leaf.

“Pack” cucumbers on top, pour boiled water, cover with a sterilized lid, let stand for 10 (ten) minutes.

Then drain the water into the prepared container and put it to boil again.

Put sugar directly into the jar, add salt, pour vinegar, then pour boiling water.

Done, let's roll. Turn upside down, wrap up, and leave until they are completely cool.

Cucumbers "Bulgarian"

For 1 one-liter jar you will need:

Cucumbers, small and beautiful

• 1 (one) not too big onion
• 1 (one) small carrot
• 1 (one) small head of garlic
• 1 (one) dill umbrella
• Leaves: blackcurrant, horseradish and cherry

To prepare the marinade you need:

• 1 (one) liter of water
• 3.5 (three and a half) table. lies. granulated sugar
• 1.5 (one and a half) table. lies. salt
• 80-90 (eighty-ninety) ml. 9% vinegar

In a one-liter jar prepared according to the rules, put dill along with an umbrella, garlic, peeling off only the topmost husk, peeled onions, carrots cut into 4 (four) parts, and cucumbers on top.

Pour boiling water over everything, leave for 15 (fifteen) minutes. Drain the water into a container, add granulated sugar and salt, boil again.

As it boils, and the sugar and salt have melted, reduce the heat to a minimum and add 9% vinegar.

The resulting hot marinade is added to the cucumbers, rolled up. As usual, wrap and leave upside down until completely cooled.

For those who have cucumbers, but there were no seasonings, a recipe that is prepared with a minimum amount of additional additives is useful:

"Pepper cucumbers"

For cooking you need:

• cucumbers
• 1 (one) dill umbrella
• 1/3 cup granulated sugar
• 1 (one) table. lies. salt
• 3 table. lies. 9% vinegar
• 1 (one) tsp. lies. ground black pepper

We put dill (on the bottom) and cucumbers in one-liter jars, pour boiling water, let it stand for 10-15 (ten-fifteen) minutes.

Drain the water into the container, add sugar / salt to it, boil again until smooth.

Pour the pepper directly into the jar, pour the vinegar, and then pour the boiling marinade. Roll up, turn over, wrap.

If there was no vinegar at home, but there is acetic acid, then rolling cucumbers for the winter in liter jars is suitable, a recipe with acetic acid.

Recipes with acetic acid

Cucumbers "Just a miracle"

For a 1 liter jar you need:

• small cucumbers
• 1 (one) onion
• 1 (one) carrot
• 1 (one) garlic clove
• 5 (five) peas of black and allspice pepper
• parsley sprigs
• 1 (one) tsp. lies. vinegar essence
• 1 (one) table. lies. with a slide (!) of salt
• 2 (two) tables. lies. without a slide (!) of granulated sugar
• Cloves, cherry and bay leaves (to taste and desire).

We put spices down the jars, cucumbers on them (preferably vertically), a clove of garlic on top, chopped onions with carrots, parsley sprigs.

Pour all this with boiling water and leave for 10 (ten) minutes, drain the water and repeat the filling with boiling water again, hold for another 10 (ten) minutes.

In a container for preparing the marinade, put sugar / salt, pour water from cucumbers into it and bring it all to a boil.

Now boiling water - in cucumbers, add vinegar essence to the jar, roll it up. Wrap upside down and leave until completely cooled.

"Pickled Cucumbers"

For cooking we need:

• cucumbers
• 1 (one) tsp. lies. 70% vinegar
• 1 (one) tsp. lies. vegetable oil

To prepare the marinade you need:

• 2 (two) liters of water
• 6 (six) table. lies. granulated sugar
• 2 (two) tables. lies. salt
• 30 (thirty) pieces of black peppercorns
• 7-8 (seven-eight) bay leaves

Put the gherkins in sterile one-liter jars, pour over the cooked boiled marinade.

We cover with lids, set to sterilize for 5-7 (five-seven) minutes, then add one teaspoon of 70% vinegar and vegetable oil to each jar and roll up.

About 0.5 liters of marinade goes to 1 one-liter jar.

Some unusual recipes

Which are also worth paying attention to.

Cucumbers "Without vinegar"

You will need:

• cucumbers
• 1 (one) table. lies. salt
• 1 (one) onion
• black peppercorns
• dill

For small cucumbers, we cut off the tails a little on each side, put them in one-liter jars, pour boiled cold (!) Water and leave for 2 (two) hours.

After the set time, drain the infusion and, without heating it, dissolve the salt in it (just stir it well). Pour the cucumbers with the resulting solution.

We leave, without rolling (!), For 3 (three) days in a warm room (just at room temperature). After a while, we drain the water and salt into a container, and put peppercorns, dill and onions in a jar.

Boil the drained marinade, pour back and roll up.

Since this blank is without vinegar, it is suitable even for a children's table.

Another recipe without vinegar.

"Cucumbers in grape leaves"

For cooking we need:

• Cucumbers (small as in all other recipes)
• grape leaves
• a few cloves of garlic
• spices

Marinade (designed for filling one-liter jars in the amount of 3 pieces):

• 1.3 (one and three) liters of water
• 50 (fifty) gr. salt
• 50 (fifty) gr. granulated sugar

We wash cucumbers and grape leaves. We cut off the tips of the cucumbers, put them in a spacious container, pour boiling water for 1-2 (one-two) minutes, then rinse with cold water.

In jars we put garlic, peeled and spices.

We wrap each cucumber in a grape leaf. We try to do this carefully, tucking the edges of the leaves and placing them tightly in the dishes so that they do not unfold after hot pouring.

We make a marinade - add salt / sugar to hot water, and when they dissolve, pour the cucumbers in the leaves and set for 5 (five) minutes, no more, stand.

Drain the filling into a container and boil again. So you need to fill in 3 (three) times, and after the fourth filling, immediately roll up. Leave to cool in the usual way.

"Cucumbers with red currant"

We will need:

• cucumbers
• Red currants
• horseradish leaves
• spice tarragon

To prepare the marinade you need:

• For 1 (one) liter of water - 50-60 (fifty-sixty) gr. salt.

Put all the spices down the jars, fill the rest of the space with cucumbers, placing them horizontally, and interspersed with tassels and individual red currant berries (it easily takes up space in empty spaces).

Pour hot marinade from water and salt into one-liter jars and, having covered with lids, set to sterilize for 15 (fifteen) minutes. Roll up.

Thanks to the currant, cucumbers acquire a spicy taste.

Cucumbers "Savelovskiye"

We need:

• cucumbers
• greens - dill, horseradish, currant leaves
• garlic

To prepare the marinade you need:

• ½ (one second) cup of granulated sugar
• 1 (one) liter of cucumber juice (made from overgrown cucumbers).
• 1 (one) liter of apple juice (carrion apples are suitable for cooking).

Prepare juice using a juicer.

• For 1 (one) one-liter jar there are 2 (two) cups of marinade.

Prepare the cucumbers by laying them on top of the green leaves and garlic.

Boil the marinade by mixing two types of juice with granulated sugar, hot add to jars and, after they stand for 10 (ten) minutes, pour into a saucepan.

Boil again, pour back again. Repeat again, after pouring a third time, roll up. Leave to cool as usual, turning over and wrapping.

In this recipe, in addition to cucumbers, it is very good to use small squash, in such a marinade they acquire a pleasant taste and elasticity.

When harvesting with patissons, the calculation will be as follows:

• For a 1-liter jar, 450 grams of cucumbers and 150 grams of squash.

Delicious and crispy cucumbers prepared for the winter are the dream of any hostess. It is important not only to give preference to the desired variety, but also to choose the right recipe. marinade so that it has the correct ratio of salt and granulated sugar.

You can cook cucumbers in different ways, there are many recipes that allow you to make homemade preparations tasty and appetizing. Every housewife has her own cooking secrets.

Cooking Tricks

Various ingredients are added to:

• dried as well as fresh herbs;
• greens;
• Bay leaf;
• leaves of cherry, currant;
• garlic;
• carrot;
• pepper;
• spices.

We offer our readers a recipe for cucumber pickle for 1 liter of water with the addition of 9% vinegar. This component is necessary so that the workpiece is better stored, and the marinade has a rich sour and sweetish taste.

If you want pickled cucumbers to be crispy, pick up young vegetables, with thin skin and dark-colored pimples, the sizes should not be large, 7-8 centimeters are enough. Harvest vegetables the day before conservation from your own garden. If you buy cucumbers in the market, give preference only to fresh ones.

Before pickling, be sure to soak the fruits in cold water for 2 to 8 hours, changing it regularly. Let's open the secret, the colder the water is, the tastier they will be.

marinade recipe

To prepare a marinade for 1 liter of water for cucumbers, the following components are needed:

• boiled water - 1 liter;
• sugar - three tablespoons without a slide;
• salt - two tablespoons;
• vinegar - 1 tablespoon for each liter.

We boil water, put salt in it, dissolve it. Add sugar to boiling water, stirring until the grains dissolve. The water should boil for a few minutes. Marinade should be poured over jars with cucumbers, close the lid and leave for 20-25 minutes.

After the water has cooled, pour it from the jar back into the pan. Add a little more water, because it has soaked into the cucumbers and evaporated. Boil again for 2 minutes.

Keep cucumbers in a cool place. If vinegar is not suitable, it can be replaced with citric acid.

Pay special attention to spices. You do not need to add a lot of garlic, because the cucumbers will be too soft. But leaves and cherries, cloves and peppers will not be able to affect the density of vegetables. You can add other seasonings if you wish. The main thing is to cook everything according to the recipe, but try the brine so that it turns out the way you like it.

Cucumbers are incredibly tasty, crispy. They can be used as a separate appetizer or added to salads. The dish will decorate any table, cucumbers are quickly eaten, and they will definitely ask you to discover the secrets of their preparation.

Pickled fragrant cucumbers, which are perfect for snacks and preparing a variety of salads, are very easy to cook at home. Marinating with vinegar or citric acid will add spice to cucumbers and make them especially tasty. Crispy pickled cucumbers in jars for the winter will always turn out 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 crispy in jars for the whole winter. Pickled cucumbers will be stored for a long time if they are poured with boiling water twice during the cooking process, this method is called “double pouring”. Without sterilization, jars do not explode, and 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.;
• Salted greens.

Advice! Pickled cucumbers will turn out incredibly crispy if they are soaked in ice water.

Cooking:

1. We sort out fresh fruits, leave them undamaged and rinse 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. We clean the garlic, wash the greens.
2. You can prepare cucumbers in liter jars or in one volume of 3 liters. At the bottom of the pre-sterilized jar, lay out half of the pickling greens (currant leaves, horseradish leaves, dill umbrellas are excellent), garlic (3 cloves), bay leaf (1 pc.). We place the prepared cucumbers tightly to each other and add the rest of the 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. Drain 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 the lid, previously sterilized, and roll it up.
5. We put the jar on the fabric in an inverted position, wrap it up and cool it. We remove the spin in the storage place in the apartment.

Advice! Cucumbers can be spiced, add half a pod of hot pepper to a 3 liter jar.

Crispy sweet pickled cucumbers: recipe for 1 liter

Pickled fragrant cucumbers prepared for the winter will turn out sweet and crispy if you increase the amount of sugar in the recipe for 1 liter of marinade. There are many recipes for sweet cucumbers, but the easiest recipe is without making a hot marinade. We prepare a cold marinade with a lot of bite and sugar, pour into jars of cucumbers and sterilize. Cucumbers are especially crispy, sweet in taste.

Ingredients for 1 liter jar:

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

Advice! Do not be afraid of a lot of vinegar and sugar in the recipe. In the process of preservation, cucumbers will absorb the required amount, they will turn out to be moderately sweet and spicy.

Cooking:

1. We thoroughly wash fresh cucumbers and cut off the ends from 2 sides. Pour cold water (1.5 cups), half a glass of vinegar into a large jar, add sugar, salt and mix until the salt and sugar dissolve.
2. We wash the jar (1 l), put cloves, mustard, dill, circles of carrots on the bottom and tightly lay the prepared cucumbers. Cucumbers can be taken in any size, cut with a knife is also suitable for the recipe.
3. Pour the marinade into a jar, cover with a lid, send the jar to a water bath and heat for 15 minutes. A water bath can be made from a saucepan, put a kitchen towel on the bottom, pour water, put the jars on the towel, cover with a lid and heat over low heat.
4. Carefully put the hot jar on the table, roll it up or close it tightly with a lid, wrap it in a towel, turn it over and leave it until the twist has completely cooled. We store blanks in a cool room.

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

Recipe for crispy cucumbers with vinegar for 1.5 l jar

Preservation with vinegar guarantees the safety of blanks for a long time. Cucumbers with vinegar are crispy, amazingly tasty and retain their color as much as possible. And 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 tablespoons;
• Salt - 1.5 tablespoons;
• Sugar - 1.5 tablespoons;
• Currant and cherry leaves - 3 pcs.;
• Horseradish (peeled root) - 3-4 cm;
• Horseradish leaf - 1 pc.;
• Garlic cloves - 4 pcs.;
• Peppercorns - 5 pcs.

Cooking:

1. We wash the cucumbers with a sponge and soak for 2 hours. Bring to a boil 750 ml of water in a saucepan.
2. At the bottom of a pre-sterilized jar (1.5 l), lay out half of the pickled herbs, spices and garlic. We tightly lay the cucumbers in a jar halfway, add the rest of the spices, herbs and fill with cucumbers to the neck.
3. Pour boiling water into a jar, cover and leave for 5-8 minutes. Boil a new batch of liquid.
4. Drain the liquid from the jar (no longer needed), pour in 9% vinegar, add all the salt and sugar. Pour a new portion of prepared water into the cucumbers, cover with a pre-sterilized lid, and roll up.
5. Shake the jar, turn over and cover with a cloth.

And how to twist spicy cucumbers? Very simply, a jar (1.5 l) will require 1/3 of a hot pepper pod, which we clean, chop coarsely and lay on the bottom of the jar.

Crispy pickles without sterilization: last all winter!

Crispy fragrant 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 tablespoons;
• Salt (per 1 liter) - 2 tablespoons;
• Citric acid (for 1 jar) - 1/3 tsp;
• Garlic - 21 cloves;
• Peppercorns - 35 pieces;
• Bay leaf - 7 pcs.;
• Salted 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.

Cooking:

1. We thoroughly wash the fruits with a sponge, cut off the ends from 2 sides. Soak the fruits in water for 2 hours and 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 lay pickling greens on the bottom, add 3 cloves of garlic, 5 pcs. peppercorns and 1 bay leaf. We tightly lay the fruits, pour in boiling water, cover and leave for 15-17 minutes.
4. Drain the liquid into a saucepan, boil for 1 minute and pour back into the cucumbers. We leave for another 15-17 minutes.
5. Drain the liquid from the cucumbers into the pan, measuring how much it turned out. Approximately 2 liters 600 ml come out, add another 400 ml to the pan to make it more convenient to count sugar and salt. Add 9 tbsp to 3 liters of brine. (without mound) sugar, 6 tbsp. (without mound) 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 the cucumbers 3 times, this method, together with citric acid, ensures the long preservation of cucumbers in jars.
7. We cover the jars with lids, roll them up tightly, wrap them upside down with a cloth and cool. Store spins in a cool place.

Cucumbers with vodka

Cucumbers that are especially tasty with a crunch are obtained if vodka is added 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 tablespoon;
• Salt - 1 tablespoon;
• Vinegar (9%) - 55 ml;
• Vodka - 50 ml;
• Water - 750 ml;
• Garlic - 5 cloves;
• Salted greens.

Advice! Glass containers without lids can be quickly sterilized in a microwave oven, for this, water (2.5 cm) is poured into the bottom of the can, placed in an oven at 800 W and turned 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.

Cooking:

1. Dense fresh fruits are thoroughly washed. We sterilize a 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 into a jar with stacked clean fruits, garlic and pickled herbs.
3. We leave the cucumbers under the lid for 5 minutes, then pour the fragrant marinade into the pan.
4. Bring the liquid to a boil and pour in the vinegar. Before the second filling in cucumbers, add vodka, pour fragrant marinade and roll up the lids.
5. Wrap with a cloth upside down and cool.

Crispy cucumbers, just like in the store

Pickled cucumbers, which we buy in the store, differ from home-made ones in a special aroma, pungency and crunch. But even such cucumbers are easy to cook at home, mustard seeds add a special flavor, and a large amount of 70% vinegar provides sharpness and crunch.

Ingredients for 2 liter jars:

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

Cooking:

1. We thoroughly wash the green fruits and put them in 2 sterilized jars (1 liter).
2. We 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. Put pepper, mustard seeds, bay leaf, garlic and fresh dill sprigs equally in jars with cucumbers.
5. Pour the prepared fragrant marinade and roll up under the lids.
6. We gently shake the jars and leave them on the table until they cool completely (do not wrap them with a cloth). Spicy fragrant cucumbers are ready in 30 days.

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

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Winter preparations from vegetables are ahead of various jams and compotes: this is not just a dessert, but a full-fledged dish. Salting and pickling cucumbers in liter jars help create a quick healthy lunch out of them. In preservation, brine plays an important role, for which you need to carefully calculate the ingredients so as not to reduce the storage time.

How to prepare a pickle for lightly salted cucumbers per 1 liter of water

The number of liquid recipes for canned vegetables is very large. The standard composition of the brine - water and salt - is used by few housewives. Various spices, spices, herbs, as well as vegetables and even berries - everything is for the benefit of the taste, aroma and color of preservation. There is no single true ideal recipe: it is undesirable to deviate only from some axioms regarding the proportions between salt and water, or the amount of vinegar when preparing a marinade. The remaining nuances are left to the discretion of the hostess.

A few important tips from the pros for a delicious brine:

• Do you want cucumbers to crunch, regardless of the pickling method? Add leaves of currant, oak, grapes or horseradish, cherries. Do not forget that before twisting the lids they will need to be removed - the leaves are needed only at the time of preparing the brine.
• Need a flavorful, savory snack? Throw bunches of cloves and a little coriander into the jars after the brine is poured.
• A classic set for universal pickles - bay leaf, allspice, dill umbrella. They are collected 1 unit per liter of water, and only 3-4 peppercorns will be.
• When creating a brine, it is important not to overdo it with garlic, it can kill the whole dish. For a liter of water, only 1 small clove is enough.
• If you take horseradish, then for a liter of water you need a piece of root the size of 1/3 of the little finger. Take only 1/4 pod of hot pepper, and dried tarragon - on the tip of a knife.
• Do not try to put all the available ingredients in the brine, especially if there is only a liter of water: the more there are, the higher the chance of seeing fermentation in the jar.
• If you decide to try the old pickle recipe for vodka cucumbers, the amount of salt can be reduced. This alcoholic product perfectly interferes with fermentation processes, therefore it acts as a very high-quality preservative.

Cold pickling method

This simple and quick option is suitable for creating a long-term storage preparation for the winter, and for preparing a snack that can be eaten in a few days. A significant plus of the cold method is that the cucumbers will crunch, even if you did not take the densest specimens. Hot water often adversely affects the consistency of the product. However, due to the lack of heat treatment, preservation is more likely to deteriorate or explode before winter sets in, so the preparation of the brine must be given special importance.

Professionals give some important advice:

• The volume of liquid depends on the number of cucumbers: it will take about 2-2.5 cups per liter jar, but it is recommended to make 4 cups of brine. You can always get rid of excess.
• A brine for cucumbers prepared using this technology per 1 liter of water should have 2 large tablespoons (tablespoons) of salt with a slide: this is about 70 g. Less can not be taken even for - there is a high probability of spoilage.
• It is advisable to pour cucumbers with brine 2-3 times, leaving them for half an hour - an hour before adding spices and finally rolling up the jar.
• It is better to close cucumbers in small jars - liter or half-liter: such a blank will be stored longer.

Brine recipe for lightly salted cucumbers in a hot way

This cooking option is convenient because you don’t have to wait until you can open the desired jar: the cucumbers are ready the very next day. With cold preservation, the period is extended to 3 days, which not all housewives like. Cooking lightly salted vegetables in hot brine is also convenient due to the reduced amount of the main preservative, because the dish will undergo sterilization and will definitely survive more than one winter if it is not eaten earlier.

Classic hot brine per liter of water is obtained from:

• dill umbrella;
• black peppercorns - 5 pcs.;
• rock salt - 55 g;
• aspirin - 1 tablet.

Cooking:

1. Boil water, dissolve salt in it.
2. Put the cucumbers tightly in a jar, alternating with pepper and dill.
3. Fill with brine.
4. Sterilize, add aspirin, roll up.

How to make a brine for pickled cucumbers

In terms of taste, such preservation differs only in increased astringency and piquancy. Vinegar - the main component of all marinades - increases the acidity of the product, so the finished snack will not be useful to everyone. Pickling cucumbers in liter jars is carried out according to the same rules as for containers of larger or smaller volumes. The marinade itself is prepared in the same way as the brine, only vinegar or its essence is added here.

How much vinegar per liter jar of cucumbers will be required

The volume of this ingredient depends on its variety: the lower the concentration, the more vinegar is needed in the marinade. In the absence of sterilization, the normative parameters are increased, as well as with an increase in the proportion of sugar. A separate approach is for the essence, which is literally injected in drops. From the position of professionals, in the classic brine for pickling cucumbers per 1 liter of water, in the presence of sterilization, they use:

• acetic acid 70% concentration - 1/3 tsp;
• 9% table vinegar - 1 tbsp. l.;
• 6% table vinegar - 2 tbsp. l.

How much salt per liter of water to use

The classic concentration for cucumber pickle is 20%, but if you have to marinate rather than pickle vegetables, this parameter goes down, because vinegar gets into the list of ingredients. In addition, it should be taken into account that the taste qualities of simple fine table salt and coarse rock salt are different, so the volume per liter of water also varies. Professionals recommend focusing on the following points.

Hello, this is Alexander. Today, one of the most interesting topics is pickling cucumbers for the winter. For this we will use banks. Of course, the taste of cucumbers will not turn out like barrel ones ... But you must admit that we mostly live in apartments, and no one will put a barrel of cucumbers for preparations. And everyone wants cucumbers with potatoes in winter.

There are a great many pickling recipes, mostly similar to each other. But sometimes there are completely unique ones that cause surprise or delight, and sometimes you don’t even know whether they actually did it or not. Repeating such a recipe, you can only waste time and get disappointed. I tried to select simple but proven recipes, according to which we ourselves salt and marinate. Try to do it, if you have any questions - ask, I will be happy to answer them.

Content

The most delicious recipe for crispy, sweet cucumbers with vinegar for the winter for a 1 liter jar

Let's start with one of the simplest and most delicious recipes. It is fast because it does not require sterilization. I do not specify how much to take spices, be guided by your taste. I can only say that on average, a liter jar contains 2 cherry leaves, half a horseradish leaf, 1-2 currant leaves, 5-10 peppercorns, 1-2 cloves of garlic, from a teaspoon to a tablespoon of mustard seeds and one bay leaf. Tarragon and cloves are generally not for everybody. And this is for all the recipes that you will see from me.

For example, I do not like bay leaves, cloves and allspice at all. But I want more garlic and hot peppers.

I want to advise you the following: since spices can be put in each jar separately, make a set of spices in jars different and mark them. In winter, you will find out which jar of cucumbers will be the most delicious. This will be your set of spices for the next salting.

Ingredients:

• cucumbers
• Salt - 1 tbsp. (for 1 liter of marinade)
• Sugar - 3 tablespoons (for 1 liter of marinade)
• Vinegar 9% - 2 tablespoons (per 1 liter of marinade)
• currant, cherry and horseradish leaves,
• garlic, cloves, chili peppers and allspice,
• tarragon (tarragon), mustard seeds, bay leaf

We start salting with the preparation of cucumbers.

Wash under running water and soak.

Why wash, probably everyone knows, but why soak and for how long is a common question. If you bought cucumbers on the market, then you don’t know when they were picked, how they were transported and how they were stored before being sold. And after lying down for several hours in a warm place, cucumbers dry out, colonies of bacteria and other harmful things multiply on the surface.

After washing, they become cleaner, and after soaking in water, they restore their water balance, become more elastic. The longer the cucumbers lay before conservation, the longer they need to be soaked. On average, it takes 2-4 hours. Just plucked from the bush can not be soaked. There is another big plus from soaking - part of the nitrates goes into the water.

In clean jars at the bottom we put a dill umbrella, a couple of cherry and currant leaves, half a horseradish leaf, 3-4 peas of allspice, a bay leaf, a clove of garlic and a piece of chili pepper.

All spices optional. If you like it spicier, add a couple more pieces of chili.

Now we fill the jars with cucumbers. Of course, this can be done in any way, but neatly filled jars look prettier. We do this with all banks.

We do not sterilize jars, just wash and rinse well. The main thing is that there are no traces of detergents left. Can be washed with baking soda.

We set the jars on the board so that they do not burst, and pour boiling water from the kettle.

If you pour boiling water on cucumbers, then the water reaches the bottom already somewhat chilled, the jar will never burst. At least for many years we have not had a single case. Just to be on the safe side, don't place the jars on metal utensils like pots and pans. Better on a plastic deep plate.

We cover the jars with clean lids and leave to cool, and warm up the cucumbers.

After 20 minutes, drain the water from the cans. Let's make a marinade out of it.

On sale there are very convenient lids with holes, just for this purpose. They cost a penny, convenience is a million.

In the meantime, pour the cucumbers a second time with boiling water. And leave for another 20 minutes.

Three liter jars poured out 1.5 liters of water. But its amount always turns out to be different, it depends on the size of the cucumbers and how tightly and neatly you laid them.

We put the water from the cans on the fire and bring to a boil. Add 2 teaspoons of mustard seeds, 3-4 cloves, a teaspoon of tarragon, a teaspoon of black peppercorns, 1.5 tbsp. salt, 4.5 tbsp. Sahara. Boil 2-3 minutes.

Drain the water from the jars and pour 2 tbsp into each jar. table vinegar.

Always pour vinegar directly into jars. If you add vinegar to a pot of marinade, it will simply evaporate when boiled.

Fill jars with hot marinade.

Close with lids.

Let cool and store. The best place for storage is a cool cellar, although you can store it in a warm apartment.

Enjoy your meal!

A simple recipe for crispy, pickled cucumbers for the winter in jars without sterilization

Another recipe for delicious pickled greens. A little easier than the first, and also without sterilization. We often cook according to this recipe when we come tired from the garden in the evening and don’t want to bother much with cucumbers.

Ingredients:

• cucumbers
• Salt - 50g. (for 1.5 liters of marinade)
• Sugar - 40g (for 1.5 liters of marinade)
• Vinegar 9% - 50ml. (for 1.5 liters of marinade)
• Umbrellas of dill, garlic, horseradish leaves, currants,
• cherries, parsley, peppercorns, bay leaf

We start by preparing cucumbers. Wash well and cut off the ends.

If the cucumbers are just picked from the bush, we do not soak them. If you lie down for a day or two, then soak for a couple of hours.

At the bottom of clean liter jars we put two leaves of cherries and currants, a piece of horseradish leaf, a dill umbrella, a couple of allspice peas, 4-5 black peppercorns, a couple of cloves of garlic, parsley and a bay leaf.

Then tightly lay the cucumbers and pour them with boiling water from the kettle.

Cover with lids and let stand for about 20 minutes.

After 20 minutes, drain the water from the cans into the pan. From it will prepare the marinade.

Add salt and sugar to the saucepan.

Calculate the exact amount of salt, sugar and vinegar based on how much water you have drained from the cans. For 1.5 liters of water, the proportions are indicated in the recipe. If you have more or less water, calculate in proportion to the recipe.

Bring to a boil and boil for 1 minute. We remove the foam.

And pour the cucumbers again. Cover with lids and let stand for another 20 minutes.

For the third time, drain the water and bring to a boil. Pour vinegar into the pan and immediately pour the marinade into jars.

Roll up the lids. Turn the cans over to make sure nothing is leaking.

When the jars have cooled down, put them away for storage.

Enjoy your meal!

How to pickle cucumbers in jars - a simple recipe

If you think that the first two recipes are simple, then you are mistaken. For fresh cucumbers, just plucked from the bush, there is an even simpler recipe. Recipe for the lazy. See for yourself.

Ingredients:

for 1 liter jar:

• Salt - 2 tsp
• Sugar - 3 tsp
• Vinegar - 50 ml.
• A little greens - parsley, dill umbrella,
• bay leaf, currant leaf,
• cherry leaf, 2 cloves of garlic, peppercorns.

Cucumbers are not washed or soaked, we use them dry. We cut off the ends.

Do not use the recipe for purchased cucumbers, you do not know how they were transported and stored.

At the bottom of clean jars we put a bunch of parsley, an umbrella of dill, a leaf of currant and cherry, a couple of heads of garlic, a few peas of allspice and black pepper, a bay leaf and pour 50 ml of vinegar.

Pack cucumbers tightly.

Pour 2 tsp on top. spoons of salt and 3 tsp. spoons of sugar.

We put the jars in a pot of cold water. Do not pour anything inside the jars. Bring water to a boil and sterilize for 15 minutes.

After 15 minutes of sterilization, pour the cucumbers with boiling water from the kettle.

Roll up the lids and leave to cool. After cooling, we put it in storage in the cellar.

Banks can be turned over to make sure there are no leaks. But we don't always do this. When the jar has cooled, look at the lid. If she is pulled in, all is well. If not, it is better to roll up a new cover.

Try this recipe and let me know how it turned out in the comments. Enjoy your meal!

Pickled cucumbers for the winter - salt in a cold way

This recipe was made by our parents. They took water from a spring, and not from everyone. There is a village near the city where I live, and my parents said that water for pickling cucumbers comes from only two wells. Yes, and I myself remember the story, we rested on Lake Argazi, and we ran out of drinking water. We rode a motorcycle to the nearest village, took water from an ordinary well and came back.

What was our surprise - the water turned out to be completely unfit for drinking either fresh or boiled, soapy with a nasty taste of alkali. I could not even think that there could be such a muck in the wells. Therefore, I advise you, do not take water for salting anywhere, talk to the locals, they know where a good source is.

Ingredients:

• cucumbers
• Salt - 2 tbsp. (for 1 liter of water)
• Currant and cherry leaves, dill umbrellas, garlic

The cold method is distinguished by the fact that natural fermentation occurs in it. Therefore, at the beginning the brine becomes cloudy, but after the end of fermentation, the turbidity settles. However, one has only to shake the jar and the brine will again become cloudy. For a cold salting method, this is normal and should not be afraid.

There are several options for cold pickling cucumbers. I will talk about one of them, the simplest and most time-tested.

We wash the jars with clean water and soda, rinse well. We do not sterilize, this is not necessary.

Wash cucumbers and soak in cold water for a couple of hours. During this time, the cucumbers will be saturated with water, and the voids, if any, will close. Then rinse with running water and trim the ends.

We wash all the spices under running water - leaves, dill umbrellas.

At the bottom of a 3-liter jar we put 2-3 chopped garlic cloves, a couple of dill umbrellas, a cherry and currant leaf each.

Do not put too much garlic, otherwise the cucumbers may be soft. Salt also affects softness - you can not use iodized and fine. The most suitable is coarse rock salt.

Then we fill the jars tightly with cucumbers. It is desirable that they be the same size, while they are salted evenly.

At the very top of the jar we put another umbrella of dill and a leaf of cherry and currant.

I'm preparing the brine. In a liter of cold water, add 2 tbsp. tablespoons of salt and stir until dissolved. Fill jars with brine to the very top and close with nylon lids.

On this, the salting process ended, and the fermentation process is just beginning. We put the jars in the cellar and put them on plates. After a while, they will begin to ferment: the cucumbers will foam and become cloudy a little, and some of the brine will definitely run away. We periodically look at them and add brine. And so for about a month.

In a month, the fermentation will end, all the dregs will settle, and the jars will clear up. You can eat cucumbers. One minus of the recipe is to store only in a cool place, in the cellar or in the refrigerator.

Enjoy your meal!

How to pickle cucumbers with citric acid

Not everyone likes the taste of vinegar. Well, let's replace it with citric acid. It may well be that the new taste of crispy cucumbers will appeal to you.

Ingredients:

• Salt - 2 tbsp. (for 1 liter of marinade)
• Sugar - 2 tablespoons (for 1 liter of marinade)
• Citric acid - 1 tsp without a slide (per 1.5 liter jar)
• Dill umbrellas, garlic, hot and allspice peppers,
• mustard seeds, bay leaf

Cooking cucumbers: wash, cut off the tips and, if necessary, soak.

At the bottom of clean jars we put a piece of hot pepper, a teaspoon of dry mustard, a few peas of allspice and black pepper, a teaspoon of dry dill, a bay leaf and a couple of cloves of chopped garlic.

Then we put the cucumbers tightly in the jars. Fill with boiling water.

Cover with lids and leave for 15-20 minutes.

Then we pour the water into the pan, bring it to a boil and pour the jars a second time. Cover again and let stand.

Drain the water from the jars and prepare the marinade. For 1 liter of water, add 2 tbsp. spoons of salt and 2 tbsp. sugar, stir and boil for a couple of minutes.

In 1.5 liter jars with cucumbers, add 1 tsp. citric acid.

Pour boiling marinade over.

Close with lids. Cool and put away for storage.

Enjoy your meal!

Delicious pickled cucumber slices with mustard

I propose to add variety to cucumber preparations. We marinate them not whole, but in pieces, and make them in the form of a salad. It turns out very tasty.

Ingredients:

• Cucumbers - 2kg
• Salt - 3 tbsp.
• Sugar - 2 tablespoons
• Garlic - 2 cloves
• Mustard seeds - 1 tbsp.
• Ground black pepper - 1 tsp
• Vegetable oil - 0.5 cups
• Vinegar 9% - 0.5 cup

Wash the cucumbers well and cut lengthwise into 4 parts, and then again in half. You will get 8 pieces. We send them to a deep container.

Add two finely chopped garlic cloves, or passed through a garlic press. Pour salt, mustard, ground black pepper, sugar and half a glass of vegetable oil and vinegar.

Mix everything well and leave for 2-3 hours so that the cucumbers give juice.

Then we lay them out in clean jars and fill them to the top with cucumber juice. Cover with lids.

Pour cold water into the pan, put a towel on the bottom. We set the jars, bring the water to a boil and sterilize for 20 minutes.

After 20 minutes, remove the jars from the pan and roll up the lids.

Place the jars on a wooden or plastic surface, but not on metal, otherwise they will burst.

Turn over and cover with a warm blanket to cool completely.

Store in a dark, cool place.

Enjoy your meal!

Recipe for crispy cucumbers in jars without vinegar

Ingredients for a 3 liter jar:

• Salt - 4 tablespoons (for 2 liters of water)
• Dill - 2 umbrellas
• Horseradish leaves - 2-3 leaves
• Oak leaves - 1-2 leaves
• Currant and cherry leaves - 2 leaves each
• Bay leaf - 2-3 leaves
• Black pepper - 5-6 peas
• Cloves - 2-3 cloves
• Garlic - 2 cloves
• Hot pepper - 1 pod
• Mustard powder - 2 tbsp.

At the bottom of a 3-liter jar we put all the spices: dill umbrellas, horseradish, currant and cherry leaves, bay leaf, black peppercorns, coarsely chopped garlic and pieces of hot pepper.

Then tightly lay the cucumbers. You can stand, you can lie down, in general, whoever is more used to it.

I'm preparing the brine. A three-liter jar takes a little more than 1.5 liters of brine, the exact amount depends on the size of the cucumbers and how they are laid. We take two liters of water, this is enough for sure, add 4 full tablespoons of coarse salt.

I remind you that Extra and iodized salt cannot be used! You can only coarse rock salt.

Stir and bring to a boil. Pour boiling brine into a jar.

Pour in the center of the cucumbers so that boiling water penetrates the cucumbers to the walls of the jar, while it has time to cool down a bit and the jar does not burst.

We close the jar with a nylon lid and leave it for 2 days at room temperature.

On the second day, light fermentation will begin, this is normal.

After two days, add 2 full tablespoons of mustard powder to the jar.

Close the lid and shake. We leave for another 5-6 hours.

After the time has elapsed, pour the brine from the jar into the pan and boil it for 5-7 minutes.

Pour boiling brine back into the jar and roll up the lid.

After cooling, put away for storage. You can store both in a cool place and in the apartment.

Be sure to try to cook this recipe and unsubscribe in the comments, it is interesting to know your opinion.

Enjoy your meal!

Crispy pickled cucumbers for the winter with ketchup

Let's prepare a recipe for pickled cucumbers with chili ketchup. The recipe is simple and very tasty. I'm sure it's worth trying at least once.

Ingredients:

• Cucumbers - 1.5 kg.
• Water - 1l.
• Salt - 2 tbsp.
• Sugar - 200g.
• Vinegar 9% - 180ml.
• Chili ketchup - 300g.
• Bay leaf - 1 pc. to the bank
• Black peppercorns - 10 pcs.
• Dill umbrella - 1 pc.
• Cherry leaf - 2 pcs.
• Horseradish leaf - 0.5 pcs.
• Currant leaf - 2 pcs.

We put all the spices in clean liter jars at the bottom: dill, bay leaf, horseradish leaves, currants and cherries.

We wash the cucumbers, soak for two hours in water, then rinse and cut off the tips. Pack tightly into jars.

We are preparing the marinade. Pour water into a saucepan, bring to a boil, add salt, sugar, vinegar and ketchup. When the marinade boils again, turn off the heat and immediately fill the jars.

Then we sterilize the jars. We put a towel at the bottom of a large saucepan, pour water and put it on the fire to heat up. When the temperature of the water equals the temperature of the jars, put the jars in a saucepan on a towel, bring to a boil and sterilize for 15 minutes.

After the sterilization time has elapsed, we take out the jars and roll up the lids. Let cool and store.

Enjoy your meal!

Video how to pickle cucumbers for the winter at home tasty and fast

Friends, I want to deviate a little from the topic and show the recipe for cucumbers in jars, they taste like barrel ones. Very tasty recipe. For convenience, I put the ingredients in a separate list, and see the recipe in the video.

Ingredients for 3 liters. bank:

• Cucumbers - 1.5 kg.
• Salt - 3 tbsp.
• Dill - 2 umbrellas
• Horseradish - 3 petioles
• Tarragon - 1 sprig
• Currant - 2 leaves
• Cherry - 2 leaves
• Garlic - 5 cloves
• Hot pepper - to taste

That's all for me. As you can see pickling cucumbers is not so difficult. Try and you will succeed. If you have any questions, ask, I'll be happy to answer.

Sincerely, Alexander.