Small cucumbers: secrets of canning. Recipes for canning cucumbers for the winter

1. Pickles with mustard

"Recipe for seaming pickles for the winter. At the end, add 1 tsp of dry mustard to each jar to stop the fermentation process and avoid mold on the surface of the brine. This recipe is for 1 2-liter jar. For a 3-liter jar you will need 1.5 kg of cucumbers and 1.5 liters of brine."

Ingredients
Yields: 1 2 liter jar

1 kg cucumbers

3-4 cloves of garlic
brine: 2 tbsp for 1 liter of boiled water. heaped salt
1 tsp dry mustard

Cooking method
Preparation:15min › Cooking:10min › +3d for salting › Total time: 3d25min

It is advisable to pre-soak the cucumbers in cold water for 4-12 hours.
Sterilize the jar and lid. Place black currant leaves, a horseradish leaf, a couple of dill umbrellas, and 3-4 cloves of garlic tightly on the bottom.
Wash the cucumbers and place tightly in a jar with herbs and garlic.
Pour topped cucumbers with cold salt brine: dissolve 2 tbsp in 1 liter of water. salt with a slide. Leave the jars to sour for 3-4 days, removing the foam that forms on the surface from time to time.
After 3-4 days, drain the brine from the jars into a saucepan and boil. Pour hot brine over cucumbers in a jar and add 1 tsp. dry mustard. Roll up.

2. Canned pickled cucumbers

“It’s not at all difficult to pickle cucumbers. This is how they taught me to do it. To prevent pickled cucumbers from becoming moldy, it’s good to add a spoon to them mustard powder. Cucumbers are poured with cooled brine, this is a way cold pickling cucumbers."

Ingredients
Yield: 1 kg

Cucumbers (1 kg per 1 liter of brine)
greens: black currant leaves, horseradish, dill umbrellas
garlic (4-5 cloves per 1 liter of brine)

Brine
for 1 liter of water
50 g coarse salt(2 heaped tbsp)
1 tsp dry mustard (optional)

Cooking method
Preparation:1h › Cooking:30min › +4d for salting › Total time: 4d1h30min

Pickling

Wash the cucumbers thoroughly and pour cold water for at least 6 hours or overnight.
Prepare brine at the rate of 50 g of salt per 1 liter of water (2 heaped tablespoons of salt). Boil water with salt until the salt is completely dissolved. Cool the brine and strain.
Prepare greens: you can use dill, parsley, black currant leaf, cherry leaf, horseradish, oak leaf, garlic.
Pickle cucumbers in a bucket (enamel) or glass containers, you can directly in banks. Layer layers of greens, garlic, cucumbers. Pour brine, place a plate or wooden circle on top, and place a weight on it (so that the plate remains immersed in the brine).
Leave the container with cucumbers in a warm place for several days (3-6) so that the cucumbers are salted (try the taste, it will change as it ferments). From time to time remove the foam that forms on the surface.
After this, the cucumbers can be stored in the refrigerator or canned.

Sunset

Prepare jars (sterilize). Place herbs and garlic on the bottom.
Remove the cucumbers from the brine, rinse, and place in jars (place the cucumbers vertically). Strain the brine into a saucepan, put on fire and bring to a boil.
Pour hot brine over the cucumbers in jars to the top (the brine should spill out a little) and roll up the lids. Sprinkle a little dry mustard on top of the brine.
Place the rolled up jars upside down, cover with newspapers (or a blanket) and leave until cool.

To avoid mold formation, you can use dry mustard. Sprinkle a little dry mustard on the surface of the brine. Mustard can also be sprinkled on the surface of the brine before rolling into jars).

3. Canned cucumbers

“The recipe can be changed, since not everyone likes to add horseradish or cherry leaves, but in my family they always salt it this way and the cucumbers come out delicious, crispy!”

Ingredients
Yields: 5 cans

2 kg cucumbers (small)
1 head of garlic
1 horseradish root
1 bunch of dill (umbrellas)
1 tbsp. mustard seeds
10 cherry leaves
3 tbsp. salt

Cooking method
Prep:5min › Cook:5min › Total time: 10min

Wash the cucumbers, it is better to soak them for a while in a bowl (or sink) with cold water.
Prepare about 5 jars: wash and sterilize.
Boil 3 liters of water in a saucepan and add 3 tablespoons with a heap of salt.
In each jar put 1/4 teaspoon of mustard seeds, 2 cloves of garlic, a little dill, a piece of horseradish and 2 cherry leaves.
Then place the cucumbers in the jars, quite tightly. Pour the hot marinade over the cucumbers, making sure that all the cucumbers are covered. Place dill on top.
Screw the lids on the cucumbers and place them in a dark place.

4. Lightly salted cucumbers in Polish

Ingredients
Servings: 15

1 kg cucumbers (small)
1-3 heads of garlic (amount to taste)
1 bunch of dill, tough stems removed
2 tbsp. salt
2 liters of water, boiled, cooled

Cooking method
Preparation: 10min › +3d for salting › Total time: 3d10min

Wash the cucumbers and place in a large, clean bowl. Dissolve salt in water. Add peeled whole cloves of garlic, dill (do not cut), and then add salted water (the water should completely cover the cucumbers). Cover the cucumbers with a plate, and press the plate with pressure so that the cucumbers do not float.
Place in a dark place for several days. After 3 days you can taste it. Every day the cucumbers will become more sour.

5. Lightly salted cucumbers

"A quick recipe for cucumbers. In the season when there are a lot of cucumbers in the garden, this quick recipe what you need."

Ingredients
Servings: 6

1 kg cucumbers
2 tbsp. salt
1 liter of water
currant leaves
cherries
dill umbrellas

Cooking method
Prep:5min › Cook:15min › +1h › Total time: 1h20min

Rinse the cucumbers well. Cut off the ends. Place in a bowl or enamel pan cucumbers
Layer the cucumbers with currant leaves, cherries and dill.
Boil water. Add salt, stir until dissolved.
Pour the resulting solution over the cucumbers. Leave for a day.

6. Lightly salted cucumbers in the package

"Recipe for cucumbers prepared without brine. Add salt directly to the bag of cucumbers, and the cucumbers, releasing their juice, pickle themselves."

Ingredients
Servings: 6

1 kg cucumbers
2 tbsp. salt
1 tsp Sahara
dill in umbrellas
2-3 cloves of garlic

Cooking method
Prep:10min › Cook:5min › +8h for salting › Total time: 8h15min

Rinse the cucumbers well. Cut off the ends of the cucumbers.
Place in a plastic bag. Add salt and sugar.
Add dill sprigs and garlic. Tie the bag and then shake well.
Place in the refrigerator overnight.
After 6-8 hours, the cucumbers can be eaten.

7. Lightly salted cucumbers

Ingredients
Servings: 6

cucumbers
dill umbrellas
horseradish leaves
2-4 cloves of garlic
cherry and currant leaves
2 tbsp. salt per 3 liter jar

Cooking method
Preparation: 10min › +1d for salting › Total time: 1d10min

Wash the cucumbers well. Cutting off the butts.
Place cucumbers in a 3 liter jar while standing. Top with horseradish leaves, dill, garlic, cherry and currant leaves. Fill with cold water. Let it sit for a while, then pour this water into a bowl, add 100 g of salt there, stir until the salt hardens, and pour it back into the cucumbers.
Let it stand in a warm place for 3-5 hours, then put it in the refrigerator. The next day you can eat.

Small cucumbers are incredibly tasty.

8. Pickled cucumbers

"Cucumbers for the winter. Choose cucumbers of approximately the same size. The number of jars depends on you, some people salt in small ones, some like big ones. The calculation is this: for 0.5 kg of cucumbers you need 0.5 liters of brine. That is, my recipe is calculated for 2 3l cans.

Ingredients
It turns out: 2 3l or 3 2l cans

3 kg cucumbers
6-8 cloves of garlic
dill in umbrellas
horseradish leaves
black currant leaves
3 liters of water
6 tbsp. coarse salt

Cooking method
Preparation:15min › Cooking:15min › +4d for salting › Total time: 4d30min

Wash the cucumbers and cut off the ends. Pour in cold water and leave for a day.
Place dill umbrellas, horseradish leaves, currants and garlic cloves in clean jars. Place the cucumbers in the jars, quite tightly.
Boil water, add salt, stir until the salt dissolves. Pour brine over cucumbers. Leave for 3 days for pickling.
Then pour the brine into the pan. Rinse the cucumbers and herbs with boiled water and put them back into jars.
Boil the brine and pour it over the cucumbers. Roll up.

9. Classic pickled cucumbers

"A classic recipe for pickled cucumbers. It turns out very tasty! It is advisable to add spicy herbs(dill, celery), as well as cherry, horseradish, currant leaves."

Ingredients
Yields: 3 liters jar

Cucumbers (how many will fit in a 3 liter jar)
leaves of cherry, horseradish, currant
1 clove of garlic
greens: dill, celery

1-2 bay leaves
2 tbsp. salt
1 tbsp. Sahara
1.0-1.5 tbsp. vinegar (9%)

Cooking method
Prep:30min › Cook:30min › +30min › Total time: 1h30min

Soak the cucumbers in cold water, preferably for several hours.
Place cherry, horseradish, currant leaves, a clove of garlic, an umbrella of dill, and celery at the bottom of a 3-liter jar. Throw in allspice and bay leaf. Place the cucumbers tightly and pour boiling water over them. Let stand for 10 minutes. Pour the broth into a saucepan, boil and pour it over the cucumbers again.
Let stand for 30-40 minutes. Pour the liquid into the pan again, add 2-2.5 tbsp. salt and 1 tbsp. sugar, bring to a boil. Pour the hot marinade over the cucumbers, add vinegar and roll up.

10. Pickled cucumbers

“My dad taught me how to make cucumbers. He always turns out tasty and crispy. I’ve been making his recipe for 4 years now, I really like it. The marinade is very rich, it contains quite a lot of vinegar. longer than cans are worth it cucumbers taste better become. Makes 7 liter jars."

Ingredients
Yields: 7 liters of cans

4 kg cucumbers
6 glasses of water
2 cups 6% vinegar
3/4 cup sugar
1/2 cup coarse salt
7 dill umbrellas
7 cloves garlic
7 liter jars with lids

Spices
1 tbsp mustard seeds
0.5 tbsp peppercorns (1-2 pieces per jar)
0.5 tablespoons of allspice peas (1-2 pieces per jar)
7 bay leaves
7 cloves
0.5 tsp crushed dry chili pepper (if you want it spicier)

Cooking method
Prep:30min › Cook:15min › +2h soaking › Total time: 2h45min

Place cucumbers in a bowl or large saucepan and cover with ice (or pour ice water). Let stand for a minimum of 2 hours and a maximum of 8 hours. Drain the water.
Boil water, sugar, salt, and spices in a saucepan. Reduce heat and cook for 15 minutes. It’s convenient to wrap the spices in a gauze bag so you can throw them away or strain the marinade after cooking. Or add spices to the jars of cucumbers if you like.
Sterilize jars and lids in boiling water for at least 5 minutes. (Jars can be sterilized in the oven - heat it to 100 C and leave the jars in it for at least 15 minutes or until needed).
Fill the jars with cucumbers so that there is a space of 1-1.5 cm to the top. Place an umbrella of dill and a clove of garlic in each jar. Pour marinade, not reaching 0.5 cm from the top of the jar. Wipe the edge of the jar dry and close the lids.
Place the jars in a large saucepan with boiling water so that the water covers the top of the jars, the jars should not touch, they should stand freely, 4-5 cm between the jars. If necessary, add more boiling water to cover them with a 2 cm top. Bring to a boil again and simmer, covered, for 5 minutes.
Remove the jars and leave to cool so that they do not touch. When cool, check to see if they are sealed by pressing your finger into the center of the lid. If the jar is closed correctly, the lid will not spring up and down. If any jars do not seal properly, refrigerate them and eat them within a month.
Place jars in a dry, dark place and let sit for 1 week before trying.

10. Pickled cucumbers for the winter (very tasty)

“I’ve been pickling cucumbers using this recipe for a long time. I really like it, it’s simply delicious!”

Ingredients
It turns out: 5 l

Fresh cucumbers
2 liters of water
2/3 cup (not a full glass) sugar
1/2 cup (half cup) salt
1 glass of 6% vinegar (not to be confused with essence), you can do this: add 2 tablespoons of vinegar essence to an incomplete glass of water.

5 pcs bay leaf
5 pcs cloves
15 black peppercorns
currant leaf, horseradish leaf, dill umbrellas, garlic

Cooking method
Prep:30min › Cook:20min ›Total time: 50min

Rinse cucumbers in running water and beautifully place in sterilized jars along with garlic, dill, horseradish and currant leaves. (Jars can be sterilized in the microwave by pouring a little water into the jar and leaving it for 3-5 minutes each time).
Make the marinade: put 2 liters of water on the fire, add sugar, salt, bay leaf, cloves and peppercorns. Boil everything and add vinegar before removing from heat.
Pour hot marinade into jars of cucumbers.
Pour boiling water into a wide-bottomed pan and set the jars to sterilize. Liter jars with marinade must be sterilized for 12 minutes (from the moment the water boils).
Carefully remove the jars from the boiling water and immediately roll up the lids. Turn the jars upside down.

My advice: don't wrap the jars! Quick cooling will make the cucumbers even more delicious, they will remain strong and crispy!

11. Cucumber or zucchini preparations with citric acid

"Pickled cucumbers or zucchini, without vinegar. Marinade with citric acid tastes softer than with vinegar. Try it!"

Ingredients
Yields: 4 liter jars

2 kg cucumbers or zucchini or both
dill, blackcurrant leaves, horseradish, cherry
head of garlic

Marinade
1.5 liters of water
1/4 tsp. ground black pepper
100 g sugar
45 g (2 tbsp) salt
20 g (2 tsp) citric acid

Cooking method
Prep:30min › Cook:15min ›Total time: 45min

Wash the cucumbers and trim the ends. Slice the zucchini large pieces. Place in jars with herbs and garlic.
For the marinade: boil water, add sugar, salt, pepper, citric acid. Stir everything until completely dissolved.
Pour hot marinade over vegetables in jars. Cool until warm. Then pour the marinade back into the saucepan, bring to a boil again and pour the marinade over the vegetables again.
Close the banks. Wrap until completely cool.

12. Canned cucumbers with vegetables

"Great addition to meat dishes, sandwiches, and holiday snacks. Nice dish for lovers sweet and sour salads."

Ingredients
It turns out: 5 half-liter cans

1 kg large cucumbers
1 kg zucchini
1 kg zucchini
1 onion
5 cloves garlic
5 bay leaves
1 tsp mustard seeds

A few peas of allspice
4 glasses of water
1 glass vinegar 10%
2 tbsp. salt
1.5 cups sugar
1 bunch of dill

Cooking method
Prep:50min › Cook:7min › Total time: 57min

Peel zucchini, cucumbers and zucchini, remove seeds, cut into longitudinal strips or rings.
Place a ring of chopped onion and a peeled clove of garlic at the bottom of each jar. Then put the chopped vegetables in the jars.
Then add mustard, bay leaf, and allspice to each jar.
Boil water in a saucepan, add vinegar, salt and sugar. Stir and bring to a boil. Pour the marinade into jars and close. Pasteurize covered for 5 minutes.

13. Pickled cucumbers with zucchini

"You can pickle cucumbers and zucchini simply, tasty and quickly. They complement each other well, and the result is an excellent combination. The recipe is for a 1-liter jar. The number of cucumbers that fits in the jar depends on their size."

Ingredients
Yields: 1 l

1 zucchini
sprig of dill for pickling
celery sprig
5-7 cucumbers
2 cloves garlic
2 bay leaves

5 allspice peas
piece of hot pepper
1/3 tbsp. salt
1/2 tbsp. Sahara
2 tbsp. table vinegar 6%

Cooking method
Prep:15min › Cook:15min ›Total time: 30min

Wash the zucchini and cut into slices 2-3 cm thick.
Place a sprig of dill, celery, cucumbers, zucchini slices, hot pepper, garlic, bay leaf at the bottom of the jar. Pour boiling water over and leave for 15 minutes. Then pour the water into the pan.
Add allspice, sugar, salt, vinegar to the water and bring to a boil, pour the hot marinade over the vegetables in the jar and roll up the jar. Cover with a blanket and leave until completely cool.

14. English Pickles (Pickled Cauliflower with onions and cucumbers)

"This is my English grandmother's recipe. We loved to eat pickles with a piece of cheese or on a ham sandwich."

Ingredients
Servings: 80

450 g salt
4 liters of water
1kg cucumbers, peeled and chopped
1kg small onions, cut into halves
1kg cauliflower, divided into small florets
250g sugar

3 tsp mustard powder
1.5 tsp. ground ginger
6 glasses table vinegar
4 tbsp flour
2 tbsp. turmeric

Cooking method
Preparation:1d2h › Cooking:40min › Total time: 1d3h40min

Dissolve salt in water, add cucumber, onion and cauliflower. Cover with a lid and leave everything for 24 hours. Drain the vegetables.
In a large skillet, combine sugar, mustard and ginger with 4 cups vinegar. Add vegetable mixture, bring to a boil and cook for 10 minutes.
Combine flour and turmeric with remaining 2 cups vinegar and stir into cooked vegetables. Bring to a boil and cook for 1-2 minutes. Pour into sterilized jars.
Boil water in half a large saucepan. Carefully lower the jars into the boiling water. Leave 4cm of space between the jars. Add more boiling water until it covers the jars up to the hangers. Bring to a boil and sterilize for 15 minutes. Remove the jars from the pan, place on a kitchen towel and let cool.

15. Sweet and sour pickled cucumbers without seaming

"Spicy and sweet pickled cucumbers without seaming. The marinade is very concentrated, and that’s why it’s delicious. Make it, put it in the refrigerator and enjoy! If you don’t want to use pepper, add more cucumbers. You can pickle young zucchini using the same recipe. If you have 5 % vinegar (or apple), add 1 glass of it and exclude the water completely. The marinade will not cover the cucumbers to the top at first, let them stand - they will release juice. It turns out to be 2 liter jars."

Ingredients
Yields: 2 liter jars

6 cups cucumbers, sliced
1 onion, cut into rings
1 bell pepper, cut into strips

Marinade
150 ml table vinegar 9%
100 ml water
1 tbsp. salt
1 cup sugar

Cooking method

Cut the cucumbers into slices, onions and peppers into strips.
Pack the chopped vegetables into the jars as tightly as possible.
In a saucepan over medium heat, bring the vinegar, salt and sugar to a boil. Cook, stirring, until the sugar is completely dissolved.
Pour the hot marinade over the vegetables in the jars. Divide the entire marinade into the number of jars - the marinade will not completely cover the vegetables at first. The vegetables will release juice after standing for a while. Close with lids.

16. Pickled cucumbers

"The cucumbers turn out very tasty. The recipe is given only for the marinade. This recipe will make 2 liter jars."

Ingredients
Yields: 2 liter jars

For 1 liter of water
3 tbsp. Sahara
1.5 tbsp. salt without a big slide
3 tbsp. 9% vinegar (or 1 teaspoon 30%)
cucumbers, greens, garlic

Cooking method
Prep:20min › Cook:10min ›Total time: 30min

Place cucumbers (cut off ends), herbs (leaves of currants, horseradish, dill umbrellas), garlic into jars.
Boil the marinade, pour the hot marinade over the cucumbers in the jars and roll up the lids.

View 16 more recipes for preparing cucumbers for the winter.

Pickled cucumbers in jars

Pickled cucumbers for the winter are made using vinegar. Pickling cucumbers is easy. The marinade needs to be brought to a boil, pour the cucumbers into jars and sterilize. You can add citric acid and spicy herbs to the twist. Pickled cucumbers are both an everyday snack and a decoration. festive table, especially in New Year. However, if you try and take the preparation issue seriously, making enough jars of canned cucumbers for the winter, then you won’t have to wait until the holidays. You can regularly open pickled cucumbers in jars and enjoy their piquant taste.

Recipe for pickled cucumbers for the winter

We have already briefly described how cucumbers are canned for the winter. Let's look at some important details. The taste of cucumbers can be shaded and improved with the right additive. Some people use blackcurrant leaves, others add dill, tarragon and horseradish. However, this is largely a matter of taste and habit. Therefore, take a recipe for pickled cucumbers for the winter from someone whose cucumbers you liked. You can conduct a “field study” - do different banks, signing where and what you put. For the next season you will only have to choose the most good recipe pickled cucumbers for the winter.

Preserving cucumbers is very popular in Russia. In addition to pickled cucumbers, you can also preserve cucumbers without vinegar. This is popular. Cucumbers are salted cold - soaked in cooled brine. Cucumbers are also fermented in barrels. Choose according to your taste! Canning cucumbers for the winter: work once, enjoy all winter!

We eat canned cucumbers and potatoes with everything in the winter, and we make various salads with them, and we eat them like that, and serve them on the table as a snack. I have been using this recipe for canned cucumbers for a very long time. liter jars, because it’s so convenient! I opened a small jar, ate it, and it didn’t go sour in the refrigerator.

Ingredients:

• Cucumbers - 2 kilograms;
• currant leaves - 4 pieces;
• water - 2 liters;
• horseradish leaves - 2 pieces;
• red hot pepper- 2 pieces;
• black peppercorns and allspice, 4 pieces each;
• garlic - 4 cloves;
• vinegar 9% - 1 tablespoon per 1 liter jar;
• salt - 1 tablespoon per 1 liter jar;
• sugar -2 tablespoons per liter jar;
• dill umbrella

Step by step recipecanning cucumbers in liter jars

1. Soak the cucumbers in water for 5-6 hours. Then wash well.
2. Scald all prepared greens with boiling water.
3. Place herbs and pieces of hot pepper at the bottom of sterilized jars.
4. Next, add the cucumbers.
5. Pour boiling water over the cucumbers in the jar, let them sit for 10 minutes, then drain the water.
6. Pour a new portion of boiling water over the cucumbers and leave for 10 minutes; pour this water into a saucepan and prepare a marinade from it. Add salt and sugar and let simmer for 5 minutes.
7. Add peeled garlic cloves to a jar of cucumbers, pour boiling brine, add a tablespoon of vinegar per liter jar, and immediately roll up the lids.
8. Do not wrap them in a blanket to ensure crispy cucumbers.

Crunch to your health these wonderful cucumbers, preserved for the winter in liter jars, they are so appetizing and tender, and you can hardly hear the vinegar.

1. Canned cucumbers with red currants
2. Spicy cucumbers tomato sauce
3. Cucumbers with apples (marinated and lightly salted).
4. Pickles for the winter.
5. Pickled cucumbers with gooseberries
6. Pickles for the winter.
7. Pickled cucumbers, sterilized without vinegar
8. Pickling cucumbers in jars is the simplest and most delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and tasty recipe)
10. Secret recipe awesome cucumbers"You'll lick your fingers"
11. Marinated cucumber salad
12. Lightly salted cucumbers with vodka
13. Lightly salted cucumbers “Spicy”
14. Summer salad for the winter
15. Grandma Sonya’s pickled assortment

1. Canned cucumbers with red currants.
Ingredients: Cucumbers 600 grams; Garlic 2 cloves; One onion; Red currants 1.5 cups; Black pepper, three peas; Three cloves; Water 1 liter; Sugar - 1 tbsp; Salt 2.5 tbsp. ;
Wash the cucumbers. Place spices at the bottom of the jar. Place the cucumbers vertically in jars. We clean the currants (0.5 cups) from the branches, sort them and wash them. Distribute the berries between the cucumbers. Pour hot brine over the cucumbers, immediately cover with lids and sterilize for 8-10 minutes. Next we roll up the cans and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currants (1 cup).

2. Cucumbers in spicy tomato sauce.
Wash the cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.
Let's prepare: Garlic - 180g, Tomato paste - 150g (3 full tablespoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 31 tbsp. While working, you can add salt to your taste. Vinegar 6% - 150ml, Hot paprika - 1 tsp, Black pepper. they say - 1 tbsp.
Cut off the ends of the cucumbers. Large cucumbers cut into 4 pieces lengthwise. Smaller cucumbers - only lengthwise. Press the garlic through a press. Add all ingredients except vinegar. Place on moderate heat. After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet. Let the cucumbers simmer for another 15 minutes. Add vinegar. The total simmering time is 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. Place the cucumbers in prepared sterilized 0.5-liter jars. Pour in the sauce and sterilize for 25-30 minutes. Close the jars and turn them over until they cool completely.

3. Cucumbers with apples (marinated and lightly salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4 cloves, dill (umbrellas)
cherry leaf, currant leaf (handful), pepper sweet pea 12 pcs., cloves 12 pcs., bay leaf 4 pcs., sugar 5 tsp., salt 4 tsp., vinegar essence 2 tsp. (almost), cucumbers - 1.5 - 2 kg (depending on size)
Cucumbers marinated with apples: Cut the garlic into slices, wash the greens. Place washed cucumbers into clean jars, interspersing them with spices and apple slices (do not peel). Fill the jar with boiling water and let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, pour the brine into the pan again. Boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, fill it with boiling syrup and roll up the boiled lids. Turn the jars over and wrap them until they cool. Cucumbers are stored at room temperature or in a cool place.
Lightly salted cucumbers (hot method): Place the cucumbers with spices in a deep container and apple slices. IN hot water(per 1 l) dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cooled, then put in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter.
Products: For a 1 liter jar: Cucumbers - how much will it take, Umbrella of dill - 1 pc., Horseradish leaf - 1 pc.
Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bell pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetyl (crushed) - 1.5 tablets
Pour cold water over the cucumbers and leave for 4-6 hours. Prepare the jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. Place a horseradish leaf, a sprig of dill, and currant leaves at the bottom of the jar. Fill the jar tightly with cucumbers. Add the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain the water into the pan. Add 100 ml boiled water. Let it boil. Pour salt and crushed acetyl into the jars. Pour boiling cucumber water over the cucumbers, one jar at a time. To the top. Close the jar immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and place in a pre-prepared “warmth”. Leave the pickled cucumbers for a day.

5. Pickled cucumbers with gooseberries.
The recipe has been tested several times. There are never misfires. For several years I have been sealing cucumbers according to this recipe - the jars do not explode or become cloudy.
Products: For four liter and three 700-gram jars: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Currant leaf - 5 pcs., Large horseradish leaf - 1 pc. ,Dill - 1 branch-stem with an umbrella, Black pepper - 10 peas, Cloves - 10 flowers, Small horseradish root - 1 piece, Spring water - 3.5 liters, For the marinade (per 1 liter of water): Salt - 2 Art. l.
Sugar - 3 tbsp. l., Vinegar 9% - 80 g
Wash the cucumbers thoroughly. Pour cold water over the cucumbers for 3-4 hours. Wash the greens and dry with napkins. Chop finely. Peel the garlic and horseradish root and also finely chop. Place everything in a bowl and mix well. Cut off the butts of the cucumbers. Sterilize jars. Place a tablespoon of mixture of herbs, garlic and horseradish into each jar. Place the cucumbers tightly and sprinkle a handful of washed gooseberries on top. Boil water, pour in cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, and vinegar to the water drained from the cucumbers. Cook the marinade over low heat for 10-13 minutes. Fill the jars with marinade to the top so that even a little flows out. Boil the lids for 5 minutes. Roll up the jars, place the lids down, wrap them very well. After a couple of days, turn the cucumbers over and keep them under the blanket for another two days.

6. Pickles for the winter.
Products: For a 3-liter jar: Cucumbers - 2 kg, Dill (umbrellas) - 3-4 pcs., Bay leaf - 2-3 pcs.
Garlic - 2-3 cloves, Horseradish root - 1 pc., Horseradish leaves - 2 pcs., Cherry leaves - 1-2 pcs.
Or oak leaves (optional) - 1-2 pcs., celery, parsley and tarragon - 3 sprigs each
capsicum and bell pepper (optional) - 1 pc., black peppercorns - 5 pcs.
For brine, per 1 liter of water: Salt - 80 gr.
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After this, rinse the cucumbers clean water, wash the greens and put everything in a prepared jar. Place layers of spices, cucumbers, spices and cucumbers on the bottom of the jar, place dill on top. Prepare brine (dissolve salt in cold water), pour brine over cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After this, when a white foam appears on the surface, drain the brine, boil well and pour it back over the cucumbers in the jar. Immediately cover with the prepared lid and roll up. Turn the jar upside down on the lid, wrap it thoroughly (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar.
A recipe for pickled cucumbers without vinegar allows you to make fragrant and crispy cucumbers for the winter.
Ingredients: Cucumbers - 1 kg, horseradish root - 50 g, garlic - 1-3 cloves, bay leaf - 1-2 pcs.
oak leaves - 1 pc., cherry leaves - 1 pc., black currant leaves - 1 pc., mustard (grains) - 1-3 pcs., dill - 30-40 g, dill (seeds) - 2-3 pcs. ,For brine:,Water - 1 l,Salt - 2 tbsp.
The cucumbers are placed in jars, filled with brine, covered with lids and kept for 3-4 days at room temperature (for lactic fermentation). Then the brine is drained from the jars and boiled. Cucumbers are thoroughly washed in cold water. Place them in jars again, adding spices and seasonings for the aroma, density and fragility of the cucumbers. Pour boiling brine into the jars of cucumbers and sterilize at a temperature of 80-90°C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars is the simplest and most delicious recipe.
Ingredients: Water - 1 l, Salt - 50 g, Cucumbers - as much as it takes, Spices to taste.
A small amount of cucumbers can be pickled without pasteurization, in glass jars. Fresh cucumbers, preferably the same size, are thoroughly washed, placed in jars, layered with spices and poured boiling (but you can also cold - this cold method pickling cucumbers) with a 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin lids, boiled in water, but do not roll up, but are placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and sealed using a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers turn out high quality and are well preserved even at room temperature.

9. Pickled cucumbers and tomatoes (very simple and tasty recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Ingredients: For a three-liter jar: Cucumbers - as much as it will take, tomatoes - as much as it will take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp, bay leaf - to taste, pepper peas - to taste
onions - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., cherry, currant, oak leaves - 3-4 pcs., amaranth (schiritsa) - 1 sprig
At the bottom of a dry steamed jar put dill, horseradish, 3-4 leaves of cherry, currant, oak, and a sprig of agaric (to make the cucumbers crunchy). Place cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 l) - be careful not to crack the jar. Immediately roll up, turn upside down and wrap until completely cool.

10. Secret recipe for awesome cucumbers “You’ll lick your fingers”
Products: Cucumbers - 4 kg, Parsley - 1 bunch, Sunflower oil - 1 cup (200 grams), Table vinegar 9% - 1 cup, Salt - 80 grams, Sugar - 1 cup, Ground black pepper - 1 dessert spoon, Garlic - 1 head.
4 kg of small cucumbers. Mine. You can trim the tails and noses slightly. Cut the larger cucumbers lengthwise into 4 pieces. Cut the smaller ones in half lengthwise. Place the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it to the cucumbers. Add a glass to the pan sunflower oil, a glass of 9% table vinegar and 80 g of salt (do not pour a 100-gram glass to the top onto your finger). Pour a glass of sugar into the resulting marinade for cucumbers, dessert spoon ground black pepper. Cut the head of garlic into slices and place in a saucepan. We wait 4-6 hours. During this time, the cucumbers will release juice - the pickling will take place in this mixture. We take sterilized 0.5 liter jars and fill them with pieces of cucumbers: place the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with the prepared lids and sterilize for 20-25 minutes. We take it out and roll it tightly. Place the jars upside down, wrap them in towels until they cool completely.

11. Marinated cucumber salad
Great recipe cucumbers for the winter.
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 teaspoon, Bay leaf - 1-2 pcs. Allspice - 2 peas, For the marinade (for 8 0.5 liter jars): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Table vinegar - 1 glass
0.5 liter jars with lids must first be sterilized. Wash the cucumbers. Cleaning onions, 2-3 medium onions and 1 carrot are used for each jar. Cut the cucumbers crosswise into centimeter slices. We also cut the onion into thin rings, and grate the carrots coarse grater. In each prepared jar we put one good clove garlic slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so on up to the top of the jar we alternate layers. Next, we make the marinade for 8 cans: boil one and a half liters of water, dissolve 75 g of salt in it (about 3/4 of a 100-gram glass), 150 g of sugar and finally pour in a glass of table vinegar. Fill the jars with boiling marinade, cover with lids and sterilize for 35 minutes at low boil. We take it out, roll it tightly, you can turn it over, but if you want to maintain a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover the pickled salad and let it cool until the next day.

12. Lightly salted cucumbers with vodka.
Ingredients: cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaves, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. salt.
Wash the cucumbers thoroughly and cut off the ends on both sides. Wash all the greens and place them in a saucepan, add peppercorns and place cucumbers on top. Prepare the brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cold brine over the cucumbers, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers “Spicy”
Ingredients: 1 kg of small cucumbers, 4-5 cloves of garlic, ½ pod of hot pepper, a large bunch of dill, 6 tbsp. coarse salt
Take young and elastic cucumbers, rinse. Cut off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. Place 2/3 of the total amount of dill and thinly sliced ​​garlic at the bottom of the jar. Then place the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Place salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and pour the resulting mixture over the cucumbers again. saline solution. Cover the jar with a saucer, on which place a small weight, for example, a small jar of water. Leave the cucumbers at room temperature for 2 days.

14. Summer salad for the winter.
In a sterile jar (I have 1 liter), put 3-4 sprigs of dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a ring of hot pepper, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips ( I always take either yellow or orange pepper for a variety of colors), then cut cucumbers, but not thinly, and tomatoes (it is advisable to take strong, fleshy, well-brown tomatoes so that they do not become limp and turn into mush). When adding vegetables, compact them a little. Then put 4-5 pcs on top. allspice, 2 cloves, 2-3 bay leaves. Prepare the brine: for 2 liters of water, 0.5 cups (250 g) of sugar, 3 level tablespoons of salt; when it boils, pour in 150 g of 9% vinegar and immediately pour the brine into jars (this brine is enough for 4-5 liter jars) . Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll them up.
In winter, when serving, pour the brine into a separate bowl, place the vegetables (without spices) in a salad bowl and pour over vegetable oil to taste.

15. Grandma Sonya’s pickled assortment.
For 3 l. jar: Marinade: 2 tbsp salt, 6 tbsp sugar, 100 g vinegar 9%
At the bottom of the jar we put a grape leaf, 1 leaf of red. currants, 1 black leaf currants, a bunch of dill along with the inflorescence, 2 laurel. leaf, horseradish root (the size of an index finger), 1 pod of hot pepper, 10 black peas. pepper, 2 cloves of garlic. We put vegetables in a jar (anything - cucumbers, tomatoes, onions, sweet bell peppers, cauliflower, white cabbage).
Pour 1150 ml of boiling water into each jar (1 liter 150 ml). Let it sit for half an hour. Then pour all the water from the jars into a large saucepan (or two), add salt, sugar, vinegar, and boil for 2-3 minutes. Now pour the marinade back into the jars, close the lids, turn them upside down and wrap them in a warm blanket.

Winter, winter, winter. The most favorite snack in both winter and summer is, of course, cucumber. There are both summer marinades for cucumbers, and recipes for winter crispy preserves. Every housewife has her own signature or favorite recipe from canned cucumbers for the winter. We always discuss our own cucumber recipes with friends and acquaintances.

And when it’s time for preparations, you want to choose and prepare the best of the best. That's why our recipes are tried and tested.

Basic rules when choosing suitable fruits for long-term canning recipes winter storage

From the many varieties of cucumber, you need to choose winter pickling ones. They are easy to identify in the market By appearance cucumber The fruit should have black, not white, spines. When cut, the cucumber should look like a square, not a triangle. The square will make a nice crispy winter snack. Another important point is that before you start preserving the cucumbers, you must remove the stalk with a knife and fill it with clean water and let it brew for several hours. This is done so that they absorb liquid and are elastic.

And also all cucumber recipes include a pickling bouquet of herbs and spices. It consists of dill umbrellas, horseradish leaves, cherries and currants, and bay leaves. Peppercorns and allspice, whole coriander.

Recipes for winter preparations from the most delicious canned cucumbers

1 Canned cucumbers, crispy recipe - the most delicious

2 Recipes for winter preparations from cucumbers

• We place the pickling bouquet in clean, sterilized bottles and fill the jars very tightly with the prepared fruits to the very top. Just pour boiling water over it and let the preparations brew and warm up for at least 30 minutes; they should warm up well. Then drain the water, boil it and refill it again. Again we wait 30 minutes. Drain the water a second time and put it on the stove until it boils.
• Meanwhile, pour into the bottle 2 heaped tablespoons of salt, 2 heaped tablespoons of sugar, 1 heaped teaspoon of citric acid or 2 tablespoons of vinegar, 2 tablespoons tomato paste and 1 teaspoon of dry mustard. Fill with boiling, drained liquid. Twist it and turn it upside down. Wrap it in a blanket until it cools completely.

3 Canned crispy cucumbers recipe for the winter are the most delicious

IN clean prepared jars Place a pickling bouquet on the bottom and stuff it tightly with cucumbers. In every three liter bottle pour two tablespoons of salt, two tablespoons of sugar and three tablespoons of vinegar. Fill with boiling water and place the jars for sterilization. Three-liter bottles need to be boiled for 40 minutes, two-liter bottles need to be boiled for 30 minutes. We can preserve delicious winter cucumbers.

4 Canned cucumbers, crispy recipe, the most delicious in tomato juice

For this preparation you need to make juice from tomatoes. For this you can just boil it overripe tomatoes, adding a little water. And rub through a sieve. You can simply grind the tomatoes through a meat grinder, add 1/1 water and bring to a boil. We get tomato filling for cucumbers.

For such a workpiece Both small and larger cucumbers are suitable. Non-standard ones can be cut into portioned pieces. Place the cucumbers in a large saucepan. Season with salt and pepper to taste, just like you would for a salad. Fill with prepared juice. The liquid needed is 1/3 more than the volume of green fruits. Add chopped onion and garlic to taste, but you don’t have to add it. Leave everything on the stove and boil for 10–20 minutes. Place boiling water on liter jars(the most convenient volume) and close metal lids. Turn it upside down.

5 Winter cucumber salad. How fresh

• For this winter dish The most non-standard cucumbers in appearance are suitable, which I wash and use in portioned pieces. Cut the onion into half rings. The amount of onions should be almost the same as the number of cucumbers. On Korean grater grate a few carrots, for beauty, salt, as on a salad, pepper with black pepper ground pepper so that it is clearly visible. Add one heaped teaspoon of citric acid per three kilograms of product. Leave the entire preparation for at least two hours so that all the vegetables release their juice.
• Place the resulting mixture into clean half-liter jars so that the liquid covers the vegetables well. We put it on sterilization. A half-liter jar boils for 40 minutes. After this time, close with metal lids and turn upside down until completely cooled.

Super tasty recipe for crispy cucumbers for the winter

In advance should be prepared tomato juice or simply grind overripe tomatoes in a meat grinder. Cucumbers can be taken in any size. If they are small, then leave them whole; large cucumbers can be cut. Add onion, cut into rings. Place all the ingredients into the pan, add salt and pepper. Place on the stove and bring to a boil. Boil for 5 minutes. The cucumbers should be thoroughly heated. Place hot cucumbers and onions into prepared jars and pour boiling juice over them. Close with lids.

Recipe for spicy, crispy and most delicious canned cucumbers

For this recipe Only the smallest cucumbers are suitable. They are the most delicious in winter.

For one kilogram of crispy you need to prepare 2-3 pieces. red chili pepper. It should first be cleared of seeds, cut into several parts and filled with vinegar. Leave to marinate for 3-5 hours.

Such method of preparing cucumbers perfect for winter storage. You need to put the cucumbers in a half-liter jar and fill them with vinegar. In winter, as you find it.

Place in jars greens for preservation. Add 5-10 pieces of pickled pepper. We fill the selected cucumbers tightly to the edges of the jar. Pour boiling water and leave to warm up for 30 minutes. After this time, drain the water and repeat the boiling and pouring process. Before the last pour of boiling water into a liter jar, add 1 heaped tablespoon of salt, 1 heaped tablespoon of sugar, 1 teaspoon of vinegar, 2 tablespoons spicy ketchup Chile. Fill with boiling water and close with lids.

Winter-winter with such a delicious treat is not scary.