Pickled cucumbers in liter jars. Crispy pickled cucumbers in liter jars with currants

Like this hot time Now it’s the end of summer and the beginning of autumn. The harvest is ripe and housewives have to work longer in the kitchen to prepare various delicacies for the winter. Today I want to offer you delicious recipes for crispy pickled cucumbers. Even if housewives do not prepare them, they buy them ready-made. But often in store-bought cucumbers so much vinegar. And you can choose for yourself suitable recipe and decide for yourself what kind of cucumbers you like - salty, spicy or sweet. After all, it’s so delicious to crunch with potatoes in the winter, and maybe even with vodka on holidays.

In my collection of pickled cucumber recipes there are time-tested preparations. But you must admit, it can be a shame if the recipe is good and the jar doesn’t fire, but you open the cucumbers and they are soft. I also had such a bitter experience, including the entire batch of blanks. And then I became interested in what needs to be done to make the cucumbers crispy, and I share these tips with you.

For canning, select small, healthy cucumbers with thin skin and dark pimples.
To prepare the marinade, use regular, non-iodized salt.
If possible, use clean, spring water, without chlorine.
To make the cucumbers crispy, put black currant leaves, oak leaves, horseradish leaves or root in the jars.
For pickling, use cucumbers picked no later than 24 hours in advance.
To prevent voids from appearing in pickled cucumbers, first soak the cucumbers in very hot water. cold water for 5-6 hours. Try not to let the water get too hot.
Do not overuse garlic when pickling - it is believed that garlic makes cucumbers softer.
To make cucumbers in a jar more firm, add mustard seeds to the marinade.
One way to keep cucumbers crispy is to add a couple of 1 tbsp to each jar. l. vodka.
To maintain the hardness of cucumbers, when canning it is better to use the method of repeated pouring with hot marinade.
After rolling up the jars, do not wrap the cucumbers in a warm blanket so that they cool faster.

Crispy pickled cucumbers for the winter - recipe for 1 liter

I give this recipe for 1 liter of brine, from which two liter jars of cucumbers are obtained.

Ingredients:

cucumbers - 2 kg
water - 1 liter (for 2 jars)
salt - 1 tbsp. l. with a slide
sugar - 2 tbsp. l.
vinegar essence(70%) - 1 tsp. (for 1 jar)
peppercorns
cloves - 2-3 pcs.
horseradish leaves
cilantro
dill
garlic

Place chopped dill and cilantro and a few cloves of garlic on the bottom of jars well washed with soda.

Lids for rolling must be boiled in advance.

2. Cut off the ends of the cucumbers on both sides. Place the cucumbers tightly in the jar halfway and sprinkle with herbs again. We also add cucumbers to the top of the jar.

3. Boil water and pour hot water cucumbers in a jar. We wait about 10-12 minutes. Pour the water into a saucepan.

If the jar into which boiling water has been poured can be taken with both bare hands, then it’s time to drain the water

4. Pour boiling water a second time (it is very convenient to boil water in a kettle) and wait another 10-12 minutes. Pour this water into the sink.

5. From the water that we drained after the first pour we prepare a marinade. Add salt and sugar, peppercorns and cloves, bring the marinade to a boil.

6. Pour 1 tsp directly into the jars. vinegar essence. Pour in the hot marinade and try to get the spices into each jar.

How to make 9% vinegar from 70% vinegar essence? Very simple - 1 tsp. vinegar essence = 8 tsp. 9% vinegar - 7 tsp. water.

7. Now all that remains is to roll up the jars with metal lids and turn them upside down until they cool completely.

Sweet crispy pickled cucumbers for the winter recipe for 1 liter

I want to tell you that sweet pickled cucumbers are even tastier than salted ones, although probably not everyone will agree with this. But the sweet and sour marinade of this recipe does its job - the cucumbers simply disappear from the plate and everyone asks for more. I strongly advise you to cook it.

Ingredients:

cucumbers
peppercorns
carrot
onions
bay leaf
dill
mustard seeds
chili pepper

Marinade for 1 liter of water:

salt - 1 tbsp. l. with a slide
sugar - 200 gr.
vinegar (9%) – 200 ml

I don’t specifically indicate the number of cucumbers, but the marinade is designed for 1 liter of water. Accordingly, I take carrots and onions “by eye”. The main thing in this recipe is to maintain the proportion of salt and sugar. And if it seems to you that there is a lot of sugar, don’t doubt it. try to cook it, I’m sure you’ll like it.

Wash the cucumbers and cut off the ends. Peel the carrots and cut into slices. Cut the onion into half rings and the garlic into strips.
Arrange the spices, onions, carrots and herbs in clean jars. You can add chili pepper if you wish. Our family loves spicy food.

3. Place clean cucumbers tightly into jars. Try to place larger cucumbers on the bottom and smaller ones on top.

I conducted an experiment - I laid out small cucumbers in jars vertically, and in other jars horizontally - it turned out about the same.

4. Boil water - it is very convenient to boil water in a kettle and pour it into jars. Pour boiling water over the cucumbers and leave for 20 minutes. We pour this water into a saucepan and put it on fire - we will prepare the marinade from it.

5. Pour clean boiling water over the cucumbers again and leave for another 10 minutes.

6. Prepare the marinade from the first water, bring to a boil and add salt and sugar. Lastly, add the vinegar..

7. Pour the water out of the jars with cucumbers, and pour the hot marinade over the cucumbers.

8. We screw the jars with sterile lids, turn them upside down and keep them like that until they cool completely.

Crispy pickled cucumbers with mustard - a recipe for the winter

Last year I pickled cucumbers with mustard for the first time and from my own experience I can say that the experiment was a success. Thanks to mustard, such cucumbers acquire special taste. Don't be afraid to experiment. We will also sterilize these cucumbers using the triple-fill method.

Ingredients:

cucumbers
peppercorns
horseradish leaves, black currant
bay leaf
dill
garlic

Marinade for 1 liter of water:

salt - 3 tbsp. l.
sugar - 250 gr.
vinegar (9%) – 150 ml
spicy mustard - 1 jar

As in the previous recipe, first put herbs, spices, and then cucumbers in clean jars.

2. Pour boiling water over the cucumbers in jars and leave for 15-20 minutes. We pour the water into an empty pan and immediately put it on the fire - we prepare the marinade from it.

3. In the meantime, we should have another portion of boiling water boiling; you can simply pour the cucumbers from the kettle. Pour in and leave for another 10 minutes. We drain the water and fill it with the marinade already prepared by that time.

3. To prepare the marinade, add salt, sugar, mustard and vinegar after draining the water for the first time. Bring to a boil and pour into jars.

4. Screw on the jars with sterilized lids, turn them over and keep them until they cool completely.

Crispy pickled cucumbers with citric acid - a recipe for the winter

Not everyone likes vinegar, but in order for jars to last well and reliably through the winter, acid is still needed. Vinegar can be replaced with citric acid.

Crispy pickled cucumbers for the winter without sterilization

This recipe is also without vinegar, but with citric acid. And instead of sterilizing the jars of cucumbers, we will fill them with boiling water.

Ingredients:

cucumbers
peppercorns
horseradish leaves, black currant
bay leaf
dill
garlic
mustard seeds

Marinade for 1 liter of water:

salt - 2 tbsp. l.
sugar - 3 tbsp. l.
citric acid- 1/3 tsp.

We will use the 3-fold filling method.

Place herbs, spices and garlic at the bottom of the jar. Place the cucumbers tightly in the jar.

2. Pour boiling water, cover with a lid and let stand for 20 minutes.

To prevent jars from cracking hot water, you can put a metal spoon in each jar

3. Drain the water and add a new portion of boiling water, again let it brew for 10-15 minutes.

4. We measure the first drained water to prepare the marinade. Bring it to a boil and add salt and sugar.

5. Place citric acid directly into jars. If you have a 3-liter jar, then you will need 1 teaspoon of citric acid.

6. Pour the marinade over the cucumbers and screw the lids on tightly. Turn the jars over until they cool completely.

Crispy pickled cucumbers with vodka - a recipe for the winter

As I already wrote, vodka is added to the marinade to make the cucumbers crispy. Great recipe delicious cucumbers with vodka I found on the Internet. The cucumbers come out as salty as if they came out of a barrel.

Ingredients:

cucumbers 1.5 - 2 kg
peppercorns
horseradish leaves, black currant
bay leaf
dill
marigolds - 3-4 pcs.
garlic 4 - 5 cloves

Marinade:

salt - 100 gr.
vodka - 50 gr.

Pickled cucumbers for the winter - a finger-licking recipe

Another wonderful recipe, according to which I have been canning for 10 years now and the results are always very delicious cucumbers, truly “finger licking good.”

Ingredients:

cucumbers
garlic
onions
carrot
horseradish root or leaves
bay leaf

Marinade for 3 liters of water;

salt - 5 tbsp. l.
sugar - 9 tbsp. l.
vinegar 9% - 300 ml

Place herbs and spices at the bottom of the jar. Cut the onion into half rings, carrots into circles. Place it on the bottom of the jar.

2. Place the cucumbers tightly in the jar.

3. Prepare the marinade, pour in the vinegar last. Pour hot marinade over cucumbers.

4. Place the jars in a saucepan with warm water. Place a towel on the bottom of the pan. It is better to boil lids for jars separately. Sterilize jars of cucumbers for 10-15 minutes and seal them.

So, there are enough recipes for pickled cucumbers to choose the right one for yourself. But you yourself understand that to choose you need to try to cook according to different recipes. Please note that the ingredients in all recipes are almost the same, but the taste of the cucumbers is completely different.

I wish you delicious preparations And good recipes. And if you liked my recipes, share them with your friends on social networks, offer your recipes and write remarks and comments.

An absolutely irreplaceable piece of equipment that no housewife can do without - recipe The preparation of which is unique to each housewife and, at times, is passed down in the family by inheritance. And how can our dear ones manage without them? After all, neither vinaigrette, nor traditional Olivier salad, nor many other salads can be prepared without cucumbers.

It's not only a great snack festive table, but also usual on weekdays fried potatoes wonderfully good with cucumbers. If earlier cucumbers were mainly salted, now they are also pickled and preserved according to your taste: some sweeter, some spicier. And in liter jars It’s very convenient to prepare them: we eat them right away, and we don’t clutter up the refrigerator with a three-liter hulk.

How to prepare crispy cucumbers for the winter in liter jars

The most important thing when pickling or canning cucumbers is to choose the right raw materials. Those who grow them themselves in the garden probably know such subtleties and plant varieties that are universal or specially designed for pickling. The pimples on their fruits have black spines. Varieties with white thorns and smooth long-fruited ones are not suitable for canning. They are intended for fresh salads, but in the jar they can simply spread out, and you won’t get any crunch from them.

In addition, the fruits should not be overgrown. The ideal size is 10-12 centimeters. From smaller ones - pickles - they are obtained.

The fruits should be fresh, ideally picked on the same day, but if you buy cucumbers at the market and are not sure about this, it is better to soak them, thoroughly washed beforehand, for 3-4, or up to eight hours.

But in the latter case, the water will need to be changed 1-2 times. After soaking, the fruits are washed and their ends are usually cut off for better penetration of the brine or marinade. On this preliminary preparation, common to most recipes, ends. Now let's see how to prepare crispy cucumbers for the winter in liter jars,golden recipes the preparations for which will be given below.

Crispy cucumbers for the winter in liter jars: recipe

First, let's look at pickled cucumbers, because it is with them that the best results are obtained. delicious vinaigrette, pickle or solyanka. But it is almost impossible to preserve pickles without sterilization in a city apartment. For this you need a cellar, but not everyone has one. Therefore, first we pickle the cucumbers in a large container: a bucket or pan with a capacity of 10 liters or in jars with a volume of 3 or 5 liters.

Preliminary preparation of fruits is described above. In addition to the cucumbers themselves, you will need a so-called pickling bouquet. Grandmothers at the market often sell stems with dill inflorescences, twigs of cherries and currants, and horseradish leaves. Also, it's a good idea to add to this oak leaf or grape, if possible, as well as peeled horseradish root.

If desired, you can use fresh dill, parsley, celery, and tarragon. And of course, spices: black pepper or a mixture of peppers, allspice, garlic.

The containers in which salting will be carried out must be washed with soda and dried. Place a layer of prepared herbs and spices on the bottom of the container, then fill it halfway with cucumbers, more greens, then cucumbers and the remaining greens on top. Fill with pre-boiled and cooled to about 40 degrees brine. Cover the container with a plate of a suitable size, and place a two-three-liter jar of water on top.

It should be thoroughly washed outside with baking soda and dried beforehand.

It’s good to place the bucket or pan in a basin, because the brine will leak out during fermentation. Important: in a city apartment, you can pickle cucumbers if the room temperature does not exceed 20-22 degrees, and ideally even lower. The fact is that we need lactic acid fermentation, during which lactic acid is formed in the pickling.

At high temperature air, lactic acid bacteria are inhibited, and actively developing are not at all what is needed, which leads to the appearance unpleasant odor and ruins the taste. IN hot weather It is better to prefer canning or pickling.

If pickling is done in three-liter jars, then for each you need:

approximately 1.8 kg of cucumbers (the quantity depends on the size of the fruit and placement);
dill inflorescence with stem;
3-4 currant leaves;
3-4 cherry leaves;
oak or grape leaf;
several sprigs of green dill and parsley (you can also take celery and tarragon);
4-6g garlic ( large number garlic softens the fruit);
a leaf and a piece of horseradish root about 2 cm;
5-6 peas of black pepper or a mixture of peppers;
a few rings hot pepper optional.

The brine is prepared at the rate of 60-80g of rock salt per 1 liter of water. The pickling should ferment for 4-6 days.

Then drain the brine and arrange crispy cucumbers for the winter in liter jars, pre-sterilized. Used herbs and spices can be left out. Boil the brine, pour the cucumbers into jars, put the lids on top and let them sit under a towel for about ten minutes. We repeat the procedure. After the second filling, seal the jars.

Turn over onto lids and let cool, covered with a towel. In this form they can be stored at room temperature. If the family is large, then they will be appropriate, but keep in mind that there will be fewer cans than originally installed.

Delicious crispy cucumbers for the winter in liter jars

Now let's preserve it delicious cucumbers crispy for the winter in liter jars. Older housewives still remember how wonderful Bulgarian and Hungarian canned food was. They had everything in moderation - salt, acid, and sugar. But no one will stop us from preparing the most ourselves. Usually, vinegar is used for preservation, but with citric acid, the preparations are no less tasty and are perfectly stored. Prepare the cucumbers as described above. In addition to them, we will need:

dill inflorescences and stems (cut into 5-6 cm pieces);
peppercorns (black or mixture, allspice);
mustard seeds;
bay leaf;
garlic;
salt for pickling;
granulated sugar;
citric acid.

We sterilize jars and lids. In each jar we put a little dill, a couple of bay leaves, 5-6 black peas and a couple of allspice peas, half a teaspoon of mustard seeds, 3-4 cloves of garlic, cut into slices. We first lay the cucumbers vertically, and at the top as it turns out. Cut the top one in half if it doesn’t fit.

Pour boiling water into the jars almost to the top, cover with lids and let stand for 10-15 minutes, after which we pour the water into the pan, boil and add two tablespoons of rock salt per 1 liter of boiling water and granulated sugar without a slide and 1 teaspoon of citric acid, also without a slide.

Boil for a couple of minutes and pour into jars. After this, they can be rolled up, turned upside down and wrapped for a day.

Crispy cucumbers for the winter in liter jars

To cook crispy cucumbers for the winter in liter jars, you can use vinegar filling. For example, pickled gherkins with onions and carrots in a sweet and sour sauce are very tasty. To prepare this preparation, take 10 kg of gherkins

10 peeled carrots;
50-60 onions;
In addition, for filling we will need:
6.5 liters of water;
granulated sugar 400g;
salts for preservation 400g;
acetic acid 9% 350 ml;
20 black peppercorns;
mustard seed 20-30g;
12 bay leaves

The carrots are peeled and cut into circles, the peeled onions are chopped into half rings no more than 0.5 cm thick, the gherkins prepared as indicated at the beginning of the article are placed in liter jars, sprinkled with carrots and onions.

For the marinade, all ingredients are boiled under closed lid approximately 4-5 minutes. The filling is poured into jars, covered with lids and sterilized for 12-15 minutes in boiling water. Seal and cover with a towel. And spicy food lovers will love it.

Crispy cucumbers for the winter in liter jars: golden recipes

If you like to snack on sandwiches, then you will probably be interested in how to prepare crispy cucumbers for the winter in liter jars, cut into circles. Sweet and tangy at the same time, they go well with many fillings, be it bread and butter, sausage, cheese or slices of fish. This preparation is very popular in America, and it appeared in its simplest form there in the difficult twenties of the twentieth century, as an additive to regular bread. We will need:

4 quarts (about 4.5L) sliced cucumbers (packed fairly tightly);
4 medium-sized white onions, quartered lengthwise and thinly sliced crosswise;
2 large sweet red peppers, cut into strips;
1/2 cup rock salt;
4 cups apple cider vinegar;
2 cups granulated sugar;
2 cups brown sugar;
2 tablespoons mustard seeds;
2 tablespoons celery seeds;
1/4 teaspoon ground cloves;
1/2 teaspoon ground turmeric;
crushed ice

How to do:

1. Place the chopped cucumbers, onions and peppers into strips in a suitable enamel bowl or pan. Add salt, a few crushed ice cubes and mix gently, cover with a towel and leave at room temperature for 3 hours.

2. Prepare your workspace, sterilize jars and lids.

3. Drain the vegetables in a colander and rinse under running water.

4. In a large saucepan of stainless steel mix vinegar, white and brown sugar, mustard seeds, celery seeds, cloves and turmeric. Bring to a boil. Add the cucumber mixture without liquid and let it boil again.

5. Immediately fill the jars with the boiling mixture, leaving 1 cm of empty space, wipe the necks of the jars, cover with lids and transfer to a saucepan of boiling water to sterilize. 8-10 minutes is enough. Seal and let cool. Makes approximately 4 liter jars.

This preparation can be made without bell pepper, then slightly increase the number of cucumbers.

Another recipe allows you to use slightly overgrown cucumbers, but not severely overgrown ones. Fruits 12-14 cm long are suitable, but always with small seeds. We will need:

cucumbers 4-5 kg;
a good bunch of parsley and dill;
a couple of heads of garlic;
hot pepper 1-2 pods (the degree of its spiciness to your taste);
peppercorns 20 pcs.

For filling: 2 liters of water, glass table vinegar 9%, a glass of sugar, 100-120 g of salt, a glass or a little less oil refined vegetable.

Wash the cucumbers as usual, soak them and wash them again after soaking. Why do I wash it twice: if the dirt on the cucumbers is not washed off, then in hot weather bacteria immediately begin to multiply in the water, mucus forms on the cucumbers and appears bad smell. Therefore, if you soak for 6-8 hours, you must definitely change the water at least once, or even twice. We cut each fruit into eight parts: 4 parts lengthwise, and then crosswise. We cut the greens not very finely, into 1.5-2 cm pieces, peel the garlic, cut the cloves in half. Cut the hot pepper into slices. At the bottom of the jars we put greens, garlic, 4-5 peppercorns and a few rings hot pepper, and then vertically lay the cucumber slices.

To make the filling, mix all the ingredients in a saucepan and bring to a boil. Pour boiling brine into the jars, put the lids on top and send them to sterilize for 10-12 minutes in a pan of hot water (time is counted from the moment the water boils in the pan), then roll up or screw on the lids and leave to cool under a towel.

There is no need to add oil to the brine, because when the water boils strongly in the sterilization pan, if you do not have time to turn down the heat in time, it can splash out of the jar, which creates considerable inconvenience.

Heat it in a clean frying pan, let it cool slightly and quickly pour a couple of tablespoons into the jar just before rolling, slightly lifting the lid.

you can find some more simple and original recipes preparing vegetables for the winter.

Crispy pickled cucumbers for the winter can be prepared without sterilization. Many housewives advise, instead of sterilizing, to pour boiling water over jars of cucumbers 2-3 times for 10 minutes, and only then pour the marinade over the cucumbers. Banks are mainly used with a capacity of 1 and 3 liters.

Crispy pickled cucumbers are every housewife's dream for the winter; they even add vodka to the marinade to make the cucumbers crispy. Below we will look at this recipe for delicious cucumbers with vodka. Cucumbers pickled in this way turn out crispy and very tasty.

How to pickle cucumbers so they are crispy

Traditionally, with the beginning of the first summer harvest, housewives begin to pickle cucumbers for the winter. To make them crispy and tasty, you should pay attention to some subtleties of the marinating process:

To prepare the marinade, use regular, non-iodized salt;
Do not overuse garlic when pickling - it is believed that garlic makes cucumbers softer;
To maintain the hardness of cucumbers, when canning it is better to use the method of repeated pouring with hot marinade;
For pickling, use cucumbers picked no later than 24 hours before;
One way to keep cucumbers crispy is to add 1 tbsp to each jar. l. vodka;
To prevent voids from appearing in pickled cucumbers, first soak the cucumbers in very cold water for 2-3 hours. Try to keep the water cool;
For canning, select small, healthy cucumbers with thin skin and dark pimples;
After rolling up the jars, do not wrap the cucumbers in a warm blanket so that they cool faster;
To make the cucumbers crispy, put black currant leaves, oak leaves, horseradish leaves or root in jars;
To make cucumbers in a jar more firm, add mustard seeds to the marinade;
If possible, use clean, spring water, without chlorine.

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

How to select and prepare cucumbers for pickling

Pickled cucumbers must be made with vinegar. They turn out to be piquant, sweet and sour, with a spicy aroma and always crispy. It is important to choose cucumbers for pickling the right varieties.

There are salad cucumbers that are not suitable for canning because they have thin skin and are soft. When poured with marinade, they will become even softer and will not crunch. Salad cucumbers have white pimples or are generally smooth.

Before pickling, cucumbers need to be washed, cut off the stems and poured cold water for 2-3 hours so that they are saturated with moisture. This should always be done, no matter what recipe you use to marinate them.

For pickling and pickling, you need to choose cucumbers with black thorns that are quite sharp. These cucumbers have denser flesh than salad cucumbers.

Pickling cucumbers contain a pigment called flavonin, which is not found in white-spiked cucumbers. It is this pigment that prevents cucumbers from becoming limp and soft. Therefore, the choice of cucumbers for pickling is very important point.

It is also important that the cucumbers are fresh, not limp, elastic, with a green tail. If the cucumbers are too dark in color, this indicates an excess of nitrates. For preservation, use only rock salt. Iodized salt should not be used for these purposes!

Jars and lids should be washed with soda. In recipes where it is necessary, you can also sterilize the jars. The lids must be sterilized by boiling them for 5 minutes. You need to roll the cucumbers with hot lids, which you can remove from boiling water with tweezers or a fork.

Dill with umbrellas and garlic must be added to pickled cucumbers. It is these additives that give cucumbers their unforgettable smell. It is important to take green dill, not yellow or dry, otherwise the jars may “explode”.

Crispy pickled cucumbers with citric acid - a recipe for the winter

Do you want to prepare cucumbers for the winter without vinegar? Then especially for you - a recipe for crispy pickled cucumbers with citric acid. They taste absolutely in no way inferior to vinegar ones. Just as crispy, dense, whole, sweet and sour, very tasty.

the site recommends preparing cucumbers pickled with citric acid without sterilization. Instead, you can use three-fold brine filling, that is, pour boiling liquid over the vegetables several times, warming the cucumbers well in the jars so that they evaporate.

Due to triple filling and the addition of lemon, the preservation is perfectly stored even in a city apartment. It is most convenient to roll cucumbers in 1-liter jars, but if this volume is not enough for your family, you can safely use a 3-liter container, proportionally increasing the amount of ingredients.

Ingredients (per 1 liter jar):

Cucumbers - 500 g;
Bay leaf - 1 pc.;
Black pepper, peas - 4 pcs.;
Garlic - 2 cloves;
Dill umbrellas - 2 pcs.;
Citric acid - 0.5 tsp;
Chili pepper - 1 ring;
Cherry leaf - 1 pc.;
Horseradish leaf - half a leaf

Ingredients (for the marinade - enough for 3 1 liter jars):

Water 1.5 l.;
Sugar - 4 tbsp. l.;
Not iodized salt- 2 tbsp. l.

Cooking method:

Cucumbers need to be soaked in cold water, then they will be crispy. We wash the vegetables in advance and soak for 3-4 hours, the water should be ice-cold, you need to change it several times. At the same time, we prepare the containers - wash the jars with soda and sterilize them over steam, in the microwave or in the oven;
At the bottom of each 1-liter jar we put dill umbrellas, a little chili, horseradish and cherry leaves, garlic, black peppercorns and bay leaves;
Cut off the ends of the cucumbers. We fill the jars, placing the vegetables in such a way that they are packed as tightly as possible. If the cucumbers are large, then you can lay them vertically, and cut the top one in half;
In a kettle, bring clean water to a boil (no additives yet). Pour boiling water over the cucumbers in the jars. To prevent the glass from cracking, place a wide knife blade under the bottom. Cover the jars with lids and let warm for 10 minutes. Then we drain this water into the sink; we no longer need it and helps get rid of contaminants that could get into the jar with cucumbers and herbs;
While the cucumbers have not yet cooled down, pour clean boiling water over them again. Leave for 10 minutes. After the second steaming, drain the water, but this time into the pan where we will prepare the marinade. Everything is simple here, you just need to add salt and sugar - for 1.5 liters of water you will need 4 tbsp. l. sugar and 2 tbsp. l. salt (this amount is enough for 3 1 liter jars). Bring the brine to a boil and boil for 2 minutes;
Pour 0.5 tsp into each jar. citric acid and fill with brine to the very top. Then screw/roll up with sterilized lids;
We turn the workpiece upside down, wrap it in a warm blanket and leave it in this position until it cools completely. Keep home canning maybe in the cellar or cool place, protected from sunlight. Shelf life - 1 year.

Everyone has experienced the fact that after a few days, jars of cucumbers begin to become cloudy. This is due to the fact that in the jar there was at least one cucumber with emptiness inside. So, to prevent this from happening, before pickling, as you cut off the ends, you need to pierce the cucumber with a regular knitting needle, and the jars will not become cloudy.

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

Crispy pickled cucumbers for the winter without sterilization

Summer is the time to prepare delicious preparations for the winter. Mandatory dish, which housewives should try - cucumbers that do not require sterilization, but turn out crispy.

The proposed options for preparing pickles are suitable for residents of apartment buildings. You don’t have to store the jars in the basement; an ordinary pantry will do. You can preserve cucumbers in a liter, two-liter, or three-liter jar. It is better to salt in a liter bottle, this is just enough for 1 meal.

To ensure that the cucumbers do not turn out too soft and have a pleasant crunch, follow a number of rules:

It is better to salt young vegetables with dark pimples;
3 - 4 hours before cooking, the fruits are soaked in ice water;
For brine, use clean, filtered water;
Try the cucumbers before cooking; bitter ones will ruin the taste of the dish;
Greenhouse and hothouse ones will not be crispy.

The recipe for preparing delicious pickled cucumbers for the winter without sterilization is quite simple and does not require much time. Such an appetizer will not go unnoticed even on the holiday table.

For a family of 5 or more people, it is best to pickle cucumbers in 3 liter jars. Of course, the result will be no different from liter ones; in the end, you will get the same crispy, tasty, pickled cucumbers.

Ingredients for a 3 liter jar:

Cucumbers – 10-12 pcs. (how much will fit in the jar);
Currant leaves – 2 pcs.;
Citric acid - on the tip of a knife;
Allspice peas – 5 pcs.;
Garlic – 2 cloves;
Bay leaf – 2 pcs.;
Horseradish leaves – 3 pcs.;
Dill umbrellas – 2 pcs.;
Sugar – 1 tbsp. l.;
Salt – 2 tbsp. l.;
Water - 2 l.

Cooking method:

Rinse jars and lids with baking soda. Let the cucumbers sit in cold water for at least 2 hours. Prepare everything necessary ingredients;
Bring a pot of water to boil, and in the meantime fill the jars as written in the next step;
Place dill umbrellas washed with cold water and a few currant leaves at the bottom of the jar. Fill the jars with cucumbers to the middle, and again put dill umbrellas with currant leaves in a new layer;
Now fill to the very top with cucumbers. And place 2 cloves of garlic, cut in half, on top. Cover with a lid, set aside and meanwhile fill the other jars in the same way;
Fill the jars boiled water and leave covered for 10 minutes. And we put clean water to boil again (the same amount as was needed and used in the first fill);
Once 10 minutes have passed, drain the jars into the sink;
Now add spices to them: black pepper and allspice, 2 tbsp. l. salts, sugar, citric acid on the tip of a knife and 2 aspirin tablets;
Fill the jars with new boiled water and roll up. Turn over and wrap as usual.

Be careful with the lids, because even new lids are terrible and leak air. You should always check. When washing jars, fill the jars with water, close them and check whether the water flows or not.

Pickled cucumbers for the winter - a finger-licking recipe

We offer you a simple and tasty option, which every housewife should try at least once - pickled cucumbers for the winter “You'll lick your fingers.” In the cold season, they are perfect for Ukrainian hot borscht and mashed potatoes with meat. Elastic, aromatic, crispy and in moderation spicy cucumbers make a great snack for festive feast.

Ingredients (for a 3 liter jar):

Cucumbers - 2 kg;
Garlic - 3 cloves;
Water - 2 l.;
Horseradish root - a piece;
Dill - 2 umbrellas;
Currant leaf- 3 pieces;
Salt - 120 g.

Cooking method:

Wash cucumbers with seasonings thoroughly. It would be good to keep the fruits in ice-cold spring or filtered water for 2-3 hours;
We place the prepared vegetables for fermentation in a bottle or any glass, enamel, or ceramic container;
Place seasonings on the bottom and cucumbers on top. Dissolve salt in cold well water. Pour this solution over the prepared vegetables. Cover the container and leave for three days;
Let's try. Make sure not to over-acidify. As soon as you like the taste, we begin to close it;
We take the cucumbers out of the brine and put them in liter jars. Place garlic and horseradish roots between the fruits;
Fill with drained boiling brine. Let stand for 15 minutes;
Drain, boil, and refill the workpiece. Let it stand again;
After the third time, seal it. We wait for it to cool down and take the pickles to the cellar for storage.

Do not use tap water for preservation. Due to the chlorine content, the fruits will become soft.

Crispy pickled cucumbers with mustard - a recipe for the winter

Every housewife dreams that her pickles will delight and give pleasure, and she herself has heard many rave reviews about her cooking. To please everyone around you and remain satisfied with your painstaking and tedious work, you need to know the recipe for the pickle you are going to prepare.

Ingredients (based on 3-liter jars):

Cucumbers 1 kg (10-12 pcs.);
Cherry leaves - 6 pcs.;
Dill umbrellas - 6 pcs.;
Currant leaves - 6 pcs.;
Garlic - 6 cloves;
Fresh hot pepper - 1 pc. medium size, enough for 6 rings;
Bay leaf - 3 pcs.;
Mustard beans - 1.5 tsp;
Vinegar - 150 ml;
Black peppercorns - 15 pcs.;
Sugar - 6 tsp;
Salt - 6 tsp.

Cooking method:

The process of preparing cucumbers with mustard is quite simple and easy to implement.

Wash, soak and peel the cucumbers for pickling;
Pour boiling water over the dill umbrellas, currant and cherry leaves, then drain the water;
Place 2 dill umbrellas, 2 currant and cherry leaves at the bottom of each jar (pre-sterilized). Also put in 2 rings of spicy green fresh pepper and 1 finely chopped clove of garlic. Next place 1 bay leaf and 5-6 black peas allspice;
Carefully remove both ends of each cucumber and place them in a jar - first vertically, placing them tightly together, and then horizontally to effectively fill the space up to the neck;
When there is no free space left, add one more finely chopped clove of garlic on top;
Now fill the jars with boiling water, cover with lids and leave for 20 minutes;
After 20 minutes, drain the water from the cucumbers, covering the neck of the jar with lids to prevent the contents from spilling out. Next, place the water poured into the pan on the stove and boil;
Pour boiling water over the cucumbers again, cover with lids and leave in this form for another 20 minutes;
Drain the water from the jars again, then pour 0.5 tsp into each. mustard beans, 2 tsp. heaped salt, 2 tsp. sugar with a slide. Next, pour 50 g of vinegar into glass containers. And then pour in the boiling brine that was drained from the jars;
Now you can roll up the jars with lids.

The pickling process does not eliminate the nitrates contained in these products. This is why it is important to cut off the ends of cucumbers (they contain the highest concentration of nitrates) and soak them in water to reduce the level of nitrates.

Now you know all the intricacies of canning cucumbers with mustard.

This recipe will allow you to quickly and effortlessly do excellent preparation harvest of cucumbers for the winter, the taste of which will delight everyone. Crispy, moderately spicy and salty, dense and hard cucumbers will be a wonderful addition to any table, and the hostess will bask in praise. Try it and enjoy!

Sweet crispy pickled cucumbers for the winter - recipe for 3 liters

Summer is in full swing, and the first juicy cucumbers are already ripe, so it’s time to take on recipes for pickled sweet cucumbers for the winter. Even an inexperienced housewife can use this recipe for pickled sweet crispy cucumbers, since it is very simple and does not require much time to prepare. Its main advantage is that it does not require sterilization.

Ingredients (per 3 liter jar):

Cucumbers - 2 kg;
Garlic – 3-4 cloves;
Dill greens – 40 g;
Bay leaf – 1 pc.;
Small horseradish leaves - 2 pcs.;
Hot capsicum – 1-2 slices;
Parsley and celery – 6 g each.

Ingredients (for sweet marinade per 1 liter):

Sugar – 90 g;
Apple vinegar 6% - 200 ml.;
Salt – 40 g;
Water – 800 ml.

Cucumbers should be pre-soaked in cold water for 2-4 hours to obtain thick, crispy pulp.

Cooking method:

The most suitable cucumbers for rolling are small fruits, with dense pulp and small seeds;
We thoroughly wash the vegetables and spices from dirt, and then put them in a jar;
Fill the contents of the filled containers with boiling water. Pour water into the center so that the jar heats evenly;
Cover the jars with sterilized lids and leave them for 5-6 minutes. The cooled water must be drained, brought to a boil and pour boiling water a second time. After 5 minutes of exposure, drain the water again;
Next, prepare a sweet brine: add sugar, salt and vinegar to boiled, drained water. We wait and fill the contents of the jar with boiling brine;
We roll up the lid of the jar and get canned cucumbers without sterilization.

Due to the bitter pepper, cucumbers turn out sweet and spicy, so this is contraindicated for anyone. spicy food– do not put pepper.

Well, as you may have noticed on the agenda, the sensational theme of this season is pickled cucumbers, which turn out crispy, and they will be prepared only using the most delicious recipes. So we pickle crispy cucumbers in liter jars for the winter.

Crispy pickled cucumbers for the winter - recipe for 1 liter

Ingredients (for 1 liter jar):

Cucumbers - how many will fit in the jar;
Horseradish leaf - 1 pc.;
Cherry leaf - 1 pc.;
Dill umbrella - 1 pc.;
Black peppercorns - 4-5 pcs.;
Vinegar 9% - 1 tbsp. l.;
Garlic - 2 cloves;
Sugar - 2 tbsp. l.;
Salt - 1 tbsp. l.

Cooking method:

Prepare the cucumbers: put them in a basin and cover with cold water for 2-3 hours. After this, wash and cut off the ends on both sides;
We take jars and put dill, horseradish leaves, currants and cherries in them. Horseradish can also be taken by the root. We also add pepper, bay leaf and garlic. If you need spicy cucumbers, you can put hot pepper;
Next, fill the jars with cucumbers. They should be located quite tightly;
After this, add sugar, salt and vinegar;
Fill with boiling water, close the lid and set to sterilize;
After this, roll up the lids, wrap them in a towel and leave to cool;
As soon as the jars have cooled, put them away for storage.

Next, we’ll talk about canning cucumbers for the winter, look for new ways to prepare delicious preparations, and share our finds and ideas. A simple way to keep cucumbers strong and crispy, and to avoid spoilage and exploding jars, is to pickle cucumbers with vodka.

Crispy pickled cucumbers with vodka - a recipe for the winter

One way to extend the shelf life of cucumber and tomato preparations is to add vodka to the marinade. IN in this case alcoholic drink acts as a preservative and is completely safe for children, so you should not consider this recipe for crispy pickled cucumbers with vodka for the winter food exclusively for adults.

In addition to vodka, vinegar, salt with sugar and spices are added to the marinade. Cucumbers, as in any other recipe for cucumbers for the winter, it is better to choose pickling varieties, medium-sized, dense, with pimples.

Before putting the cucumbers into jars, soak them in cold water for several hours. This proven method will firm them up, restore freshness and make them crispy.

Ingredients (per 1 liter jar):

Small cucumbers - as many as will fit;
Vodka – 1 tbsp. l;
Horseradish leaf – 2-3 pcs.;
Hot pepper – 1/3 pod;
Garlic – 2 cloves;
Allspice – 4-5 peas;
Umbrellas of dried dill – 2 pcs;
Vinegar 9% - 1.5 tbsp. l.;
Sugar – 1 tbsp. l.;
Table salt – 1 tbsp. l.;
Water.

Cooking method:

Soak the cucumbers in cold water, changing the water two or three times if possible. Let stand for 2-3 hours;
We carefully prepare the jars and lids: wash them with soda or other detergent, rinse several times. To be on the safe side, you can sterilize the jars and boil the lids;
At the bottom of the prepared jars we place a couple of pieces of horseradish leaf, a large umbrella of dill, two rings of pepper and a clove of garlic, cut into slices;
Fill the jar with cucumbers. Larger down, the remaining space can be filled with small cucumbers or cut large ones into 2-3 parts;
Place dill, garlic, horseradish and pepper on top of the cucumbers. Add allspice peas;
Fill with boiling water, cover with a lid (do not roll up) and leave for 20-25 minutes to warm up;
Pour the water back into the saucepan, boil again and refill. Let the cucumbers stand for 15 minutes under a closed tin lid;
After the second pour, add salt and sugar to the drained water and bring to a boil. Boil over low heat until the salt and sugar dissolve;
Pour vinegar and vodka into a jar of cucumbers. Instead of table vinegar, you can use apple cider vinegar, but be sure to check the strength - you need 9% vinegar;
Pour the boiling marinade into jars. Pour it full so that it spills a little onto the plate;
Twist tightly tin lids or roll it up using a machine. Turn the jars upside down and wrap them up;
Leave the jars of cucumbers for additional heating for a day. Then we rearrange it for storage in a cool place dark room or put it in the pantry. In winter, pickled cucumbers can be served as an appetizer, added to salads, and vinaigrettes. Happy preparations for the winter!

Awesome cucumbers - a recipe for crispy pickled cucumbers for the winter

Pickled cucumbers with red currants are very pleasant to the taste, as sour berry still more tender than vinegar. The very delicate taste of cucumbers is liked by most who try cucumbers using this recipe.

Canned cucumbers with vinegar is one of the most common ways to prepare cucumbers. The taste of cucumbers depends on the variety; pickled varieties are especially tasty. I recommend!

Few people have tried canned cucumbers with ketchup! When the cucumbers have already been rolled up in one way or another, and they keep growing and growing, try the recipe canned cucumbers with chili ketchup.

It’s not difficult to prepare canned cucumbers without vinegar, the main thing is to take cucumbers of the desired pickling variety and size. It’s good to make cucumbers in small jars; it’s more convenient if the family is small.

I make canned cucumbers with onions when the main program for preparing cucumbers has been completed, and they don’t run out and don’t run out. Try it, maybe you will like this simple recipe?

Pickled cucumbers- “the most Russian appetizer”, as well as an indispensable product for preparing vinaigrettes, pickles and other dishes traditional cuisine. How to ferment cucumbers - you will learn from this recipe!

Canned crispy cucumbers are a real treasure for any housewife. I have several options for crispy cucumbers in my arsenal - I’m sharing one of them.

Canned Bulgarian cucumbers are distinguished by the fact that horseradish, dill or garlic are not added to the jars, but onions are added. You need to take small cucumbers, the pickling variety. Let's cook!

With the arrival of summer I start to miss lightly salted cucumbers. Therefore, as soon as fresh ones appear, I immediately salt them. My recipe lightly salted cucumbers It’s simple, they take literally a couple of days to prepare. The taste is great!

I run out of pickled cucumbers with mustard first. No matter how much you do, you still won’t make it until spring :) I borrowed the recipe for pickled cucumbers with mustard from my mother-in-law. I'm sharing!

Crispy pickled cucumbers - what could be better? How nice it is to crunch a cucumber, isn’t it? :) I'm telling you how to pickle crispy cucumbers. A little bit of work - and cool snack ready!

Canned cucumbers with mustard are strong and have a wonderful taste. Great snack, a side dish and a pleasant component in salads are all canned cucumbers with mustard. Family recipe!

Canned sweet crispy cucumbers turn out no worse than store-bought ones. If you take small cucumbers, then you will get delicious jars that will quickly disappear from the bins. Here is the prescription!

I have known the recipe for cold pickles for many years. It is good to use when you need to quickly get delicious cucumbers without canning. Cucumbers must be covered with a plastic lid.

When there are a lot of cucumbers at the dacha, you need to prepare them for the winter. Cucumber salad for the winter is an excellent preparation, one of my favorites. I recommend making at least a jar - you won’t be disappointed.

Canned cucumbers are a great preparation for the winter. The best thing is that such cucumbers can be eaten either separately, without anything, or used in other dishes. For example, in a salad.

Recipe for making pickled cucumbers.

Almost everyone loves cucumbers. And how to cook them lightly salted - this is in the recipe. The most delicious original Russian snack!

Cucumbers with mustard are great addition to anyone winter feast. The taste of such cucumbers is particularly spicy and piquant in taste.

Canned cucumbers with ketchup - sounds a little strange? Maybe, but it tastes like the most delicious preparation I've ever made.

Canned lightly salted cucumbers are tasty, crispy and very pleasant to the taste. They are good served as an appetizer or added to a side dish. My recipe is for three liter jar. Shall we try some salt?)

Sweet pickled cucumbers always go with a bang! Easy preparation and always a great result. By the way, a man gave me the recipe, and they already know a lot about cucumbers. Try this recipe too!

Pickled cucumbers without sterilization turn out tasty, hard, and crispy. You just need to take the right small pickling cucumbers and you will be happy in winter! Here's my recipe!

Pickled cucumbers without vinegar take time, but the results are excellent! Cucumbers in this recipe turn out delicious. Recipe given on liter jar, it is convenient to salt small fruits in it.

Pickles instant cooking I also call cucumbers quickly. I learned this recipe from my friend who makes everything with lightning speed. Quick cucumbers Anyone who loves spicy food will love it.

Korean-style pickled cucumbers are delicious for those who love spicy things. This recipe came to me recently and received the approval of my family. And my family is capricious - they won’t approve of anything :)

Pickled cucumbers with coriander taste very good. This Caucasian recipe Those who love spices will love it. Coriander or cilantro - very useful spicy herbs, it will add piquancy to the cucumbers.

I learned how to make pickled cucumbers in a bag from my friend. She always came to my dacha in the summer with a bag and pickled cucumbers straight from the garden. It turned out very tasty and fast. Do you know how?

The best thanks is to quote the entry;)

Well, tell me, who doesn’t love spicy, tangy, crispy pickled cucumbers? Who doesn’t already have the best recipe for storing them in jars for the winter, passed down from generation to generation? Every housewife sooner or later finds such a recipe and preparations for the winter juicy vegetables turn into a wonderful tradition, as well as their use on holidays in salads, as a snack or just tasty addition To hearty lunch or dinner.

Crispy pickled cucumbers are loved by both adults and children. Their main secret, of course, is that homemade canned food turns out natural and tasty. Both our own cucumbers from the summer harvest and store-bought cucumbers are used, but always the freshest ones. After all, where does the crunch come from in a limp old cucumber?

Today I will tell you about recipes for making very tasty pickled cucumbers with a mandatory attribute - a ringing crunch!

Step-by-step recipe for making crispy pickled cucumbers - preparation with vinegar

What is the most important difference between pickled cucumbers and salted ones? The correct thing is that they are filled with a marinade of spices, salt, sugar and, of course, vinegar. Vinegar in this recipe becomes the most important preservative, the one that prevents the cucumbers from spoiling, and the dominant note in the taste.

I know that there are big fans of pickled cucumbers, who have such a love for this type of preservation solely for their spicy sour taste.

The second most important ingredients after vinegar are aromatic herbs and spices, as well as other vegetables and even berries that decorate the taste of cucumbers and make it recognizable.

The most common recipe, which can rightfully be considered basic, is crispy pickled cucumbers with herbs from the garden and garlic.

To prepare these cucumbers you will need:

small or medium-sized fresh cucumbers - 1 kg,
fresh dill - 2 umbrellas or small bunches,
black currant leaves - 4-6 pieces,
horseradish leaves - 1 piece,
garlic - 4 cloves,
black pepper - 6 peas,
allspice - 8 peas,
cloves - 2 sticks,
sugar - 2 tablespoons,
salt - tablespoon,
vinegar 9% - 8 tablespoons or vinegar essence 70% - 2 teaspoons.

This number of cucumbers fits into two liter jars. All spices and herbs are calculated per liter of marinade. Approximately this amount of marinade will be needed to preserve crispy pickled cucumbers for the winter.

Only small cucumbers no larger than 12-13 centimeters are suitable for pickling; set aside large cucumbers for pickling. Always check the firmness of the vegetables and the thickness of the skin. Too thin and delicate skin, which is easy to pierce with a fingernail, will not eventually crunch.

Cucumbers for pickling must have pimples and a uniform dark green color, without yellow spots or butts. Yellowness indicates that the cucumbers did not have enough moisture during the growth process. These won't make crispy pickled cucumbers either.

Preparation:

1. Thoroughly wash the cucumbers you are going to pickle in advance. Make sure they are fresh without signs of spoilage and do not have limp, soft sides.

Pour cold water over the cucumbers and leave to soak for 4 hours. In an ideal situation, especially summer heat, the water must be changed, if it has warmed up, back to cold.

2. Wash all the leaves and herbs for the marinade. Prepare spices in the required quantity.

3. Sterilize jars and lids. There are many ways to do this:

place the jars upside down over a pan of boiling water using a special lid with holes,
heat the jars with a little water in the oven,
Boil the jars with a little water in the microwave.

I use the latter method because it is very simple and fast. You just need to wash the jar with baking soda, then pour about 1-2 fingers' worth of water into it and put it in the microwave for 3-4 minutes. The water in the jar should actively boil for a couple of minutes, the rising steam will sterilize the glass. As my husband says: “there will be nothing left alive.”

The key is to remove them carefully because they will be extremely hot. Use potholders, mittens and towels.

The lids are sterilized by boiling them in a pan of water. Five minutes of boiling is enough.

4. Place aromatic herbs, leaves and spices into prepared and slightly cooled (so as not to burn your hands) jars.

Place 1 dill umbrella (or small bunch) in each jar. Divide the blackcurrant and horseradish leaves in half. Also, two cloves of garlic in each jar and the same amount of peppercorns. Essentially, all spices are divided equally into two jars. For what? To marinade and cucumbers in two different cans tasted the same.

5. Now comes the fun part. Did you love Tetris as a child as much as I did? Why Tetris? Yes, because it’s the turn of cucumbers to take their place in the jars. To do this, they need to be spread out as tightly as possible.

Never use crooked cucumbers for pickling. This Tetris will be too difficult. Good, even cucumbers must first be placed vertically in order to fit maximum quantity. And then lay it horizontally on top. If necessary, cucumbers can be cut into pieces to fill the entire space of the jar.

Crispy pickled cucumbers should fill the jars as much as possible.

6. Boil a kettle or saucepan of water. Then pour boiling water over the cucumbers placed in the jar to the very top. Right along the edge of the can.

Boiling water will sterilize cucumbers and herbs. Leave the jars for 15 minutes with boiling water inside.

7. Prepare the marinade. To do this, pour a liter of water into a separate saucepan, add salt, sugar, pepper and cloves.

Place the saucepan on the stove and bring to a boil, stirring. Salt and sugar should completely dissolve. Let simmer for a couple of minutes and remove from heat. Immediately add vinegar to the marinade.

8. Once the marinade is ready, drain the boiling water from the cucumbers and replace it with marinade. Fill it in the same way to the very edge of the jar. There should be enough marinade to fill both jars.

Once poured, close the lids. If you use twist ones, then wrap them as tightly as possible to the maximum of your strength. If there are special thin lids for seaming, then keep the seaming device on hand and roll them up right away.

9. Once screwed, turn the jars upside down and place them on the lids. Check with a napkin or finger to see if liquid is seeping out at the neck. If it leaks, then it is necessary to urgently replace the caps with new ones. To do this, you can sterilize more lids than jars. Spares never hurt.

Wrap the inverted jars in a thick, thick blanket and leave to cool in this form until they become room temperature. This will take at least a day, so immediately think of a place where your jars will stand until they cool down and will not disturb anyone.

After a day, or better yet two. Check the jars again for leaks and calmly put them in the cupboard for ripening.

Delicious crispy pickled cucumbers will be ready after a while, and are best consumed in winter. Bon appetit!

Crispy pickled cucumbers in liter jars with currants

Another interesting recipe making pickled cucumbers, which I discovered a couple of years ago. I really love it when cucumber marinade is prepared with the addition of variety of flavors. She experimented with berries, vegetables, and spices herself. I liked the recipe with black currants for its uniqueness. It also came in handy when the berries and cucumbers ripened at the dacha. If you have the same situation, then be sure to try making crispy pickled cucumbers with currants.

To prepare 1 kilogram of cucumbers you will need:

fresh cucumbers - 1 kilogram,
garlic - 4 cloves,
greens or dill inflorescences - 2 umbrellas or small branches,
black currant leaves - 2 leaves,
cherry leaves - 4 leaves,
black currant berries - 4 sprigs,
hot red pepper in pods - 1 piece,
bay leaf - 2 pcs,
allspice peppercorns - 4 pcs.
cloves - 2 pcs.
table rock salt - 2 tablespoons,
granulated sugar - 1.5 tablespoons,
vinegar 9% - 8 tablespoons (80 grams).

How to prepare crispy pickled cucumbers for the winter:

Since in the first recipe I described in great detail almost all the steps for pickling cucumbers, in this one I will do it more briefly so as not to repeat myself. After all, many things will have to be done in exactly the same way.

1. First of all, soak the cucumbers in cold water. It is this process that will help them become elastic and crispy later, even after long marinating in jars. We are pickling cucumbers for the winter, which means we won’t be eating them anytime soon.

Pour cold water over the cucumbers and leave for at least 3 hours.

2. Sterilize jars that have been well washed with baking soda. For 1 kg of cucumbers you will need 2 jars with a capacity of 1 liter. If there are more cucumbers, increase the number of jars and marinade ingredients proportionally. So for two kilograms of cucumbers, multiply all numbers by 2.

Sterilization can be done quickly in the microwave. Simply pour about 100 grams of water into a jar and place it in the microwave for 3 minutes. The water will boil and the steam released will sterilize the jars.

3. Place spices in prepared jars. In each jar put: 1-2 cloves of garlic, a currant leaf, two cherry leaves, a ring of red hot pepper, a sprig or inflorescence of dill, a bay leaf.

4. Place cucumbers on top of the herbs. This is done with the highest possible density. The bottom row of cucumbers is placed vertically. And the top is filled with cucumber pieces, even if they are small rings. Place currant berries on top, 5-8 pieces per jar (that is, one sprig). You can also put a small sprig of dill on top. This will make crispy pickled cucumbers even more flavorful.

5. Boil water in a kettle and immediately after turning it off, fill the jars with cucumbers to the very top. Cover with lids that have been previously sterilized in boiling water. (place a ladle of water on the stove and let the lids boil in it for a few minutes). Let sit for 1-0 minutes and drain the water.

6. Repeat pouring boiling water over the cucumbers for 10 minutes. But after the second filling, do not pour out the water, but carefully pour it from the jars into a large saucepan. We will prepare the marinade from this water. The aromas of cucumber, herbs and currants are now mixed in it, and the color has become slightly pinkish due to the berries.

7. Add salt, sugar, pepper and cloves (that is, all the remaining spices) into the marinade water and stir. Place on the fire and bring to a boil. Let simmer for a couple of minutes, then remove from heat and add to marinade required quantity vinegar. Attention! Do not boil with vinegar; it is added at the end.

8. Ready hot marinade Ladle into jars with a large ladle. The liquid should cover all the cucumbers to the edge of the jar.

9. After this, immediately close the lids. Screw them very tightly and turn the jar upside down. Check the edges of the jar near the lid to see if there is any leaking water. Now place all the jars together and wrap them in a blanket. In this form, they should stand for a day or even more until the jars have cooled completely.

After this, the jars can be put away in a dark place, such as a closet, and stored until winter. In this form, crispy pickled cucumbers do not spoil for a very long time, and when you open them, you will definitely like the result.

Help yourself to your health!

Recipe for making crispy pickled cucumbers for the winter without sterilization

Traditionally, I share a video recipe, which I also used when preparing cucumbers. It will help you understand the whole process more clearly. In this recipe there is no need to sterilize jars and lids for preparing cucumbers. You may find this helpful.

As you can already see, the harvesting principles are very similar. The difference will mainly be in how much extra flavor your crispy pickles will take on, depending on what spices and herbs are added to the marinade.

Pickled cucumbers with chili ketchup - an original and very tasty recipe

To prepare such original cucumbers you will need:

cucumbers - 1 kg,
hot chili ketchup - 4 tablespoons,
bay leaf - 2 pieces,
allspice - 4 peas,
garlic - 2-4 cloves,
black pepper - 6 peas,
salt - 1 tablespoon,
sugar - 2 tablespoons,
vinegar 9% - 70-80 g (7-8 tablespoons).

Preparation:

The preparation of these pickled cucumbers is quite standard, with the exception of the marinade. Therefore for more detailed description You can go to the beginning of the article to the first recipe.

1. Pour cleanly washed cucumbers with cold water and leave for 3-4 hours.

2. Sterilize the jars using your favorite method. (you can also read about this in the very first recipe; I’m sharing my proven method).

3. Prepare the marinade. To do this, pour water into the pan, then add salt, sugar and chili ketchup. Mix well and let it boil. After 2-3 minutes of boiling, remove from heat and pour in vinegar.

4. Place bay leaves, garlic and pepper into jars, dividing the spices equally between the jars.

5. Then place the cucumbers very tightly.

6. Now pour the very hot, just boiled marinade over the cucumbers in the jars. The marinade should not have time to cool down. It will be red in color and the crispy pickles will look like they were cooked in tomato juice.

7. Hot jars, immediately after pouring the marinade, must be screwed on with lids or rolled up (depending on what you are using), turned over and placed on the lids. Check the seals of the jars. Cover with a blanket and leave for a day until completely cooled.

The result will please you very much. Bon appetit!