How to cook cucumbers. How to roll cucumbers so they are crispy: features, best recipes and reviews

Canned cucumbers are a great way to preserve summer gifts from the garden for the winter table; besides, crispy cucumbers are a delicious snack and addition to many hot dishes. There are tons of ways to prepare them! We offer you 19 super recipes for preparing cucumbers for the winter.

1. Canned cucumbers with red currants

2:4

Ingredients:

Cucumbers - 600 grams,

Garlic - 2 cloves,

One onion,

Red currants - 1.5 cups,

Black pepper, peas - 3-5 pieces,

Cloves - 3 pieces,

Water - 1 liter

Sugar - 1 tbsp

Salt - 2.5 tablespoons

Preparation: 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

3:4

We will need:

Cucumbers - 4.5 kg

Garlic – 180g,

Tomato paste – 150 g (3 full tablespoons),

Sunflower oil – 250 ml,

Sugar – 150 g,

Salt – 3 tablespoons. While working, you can add salt to your taste.

Vinegar 6% - 150 ml,

Hot paprika – 1 tsp,

Black pepper they say – 1 tbsp.

Preparation:

Wash the cucumbers and soak for 1-2 hours in cold water.

Cut off the ends of the cucumbers. Cut large cucumbers 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.

3:4

3. Cucumbers with apples (marinated and lightly salted)

Products: for a 3-liter jar.

apples (sour) - 1-2 pcs.,

Garlic - 3-4 cloves,

dill - 1 (umbrellas)

cherry and currant leaves - 5-7 pcs.

allspice peas - 12 pcs.,

cloves - 12 pcs.,

bay leaf - 4 pcs.,

sugar - 5 teaspoons

salt - 4 teaspoons

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 in clean jars, interspersing them with spices and apple slices (do not peel the 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, then pour the brine into the pan again. Let's 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 cucumbers with spices and apple slices in a deep container. In hot water (per 1 liter) 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 many will it take?

Dill umbrella - 1 pc.,

Horseradish leaf - 1 piece

Garlic - 5-6 cloves,

Hot pepper - 3-4 rings,

Bell pepper - 2 rings,

Currant leaves - 2 pcs.,

Coarse salt - 20 g,

Acetyl (crush) - 1.5 tablets

Preparation:

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 of 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.

5:4

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 pc., Spring water - 3.5 liters,

For the marinade(per 1 liter of water): Salt - 2 tbsp. l. Sugar - 3 tbsp. l., Vinegar 9% - 80 g

6:4

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 in each jar. Place the cucumbers tightly, 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 the brine: for 1 liter of water: Salt - 80 gr.

Preparation:

Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After this, rinse the cucumbers with 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.

7:4

7. Pickled cucumbers, sterilized without vinegar

A recipe for pickled cucumbers without vinegar allows you to make fragrant and crispy cucumbers for the winter.

Products:

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 the 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 herbs 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.

7:4

8. Pickling cucumbers in jars - the simplest and most delicious recipe

Products:

Water – 1 l.

Salt – 50 g.

Cucumbers - how much will it take?

Spices to taste.

A small amount of cucumbers can be pickled without pasteurization in glass jars. Fresh, preferably the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with a boiling (but it can also be cold - this is a cold way to pickle cucumbers) 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 not sealed, but 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 are of high quality and are well preserved even at room temperature.

8:4

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.

Products for a three-liter jar:

Cucumbers - how many will it take?

tomatoes - how much will it take,

citric acid - 0.5 tsp,

salt – 70 g.,

Sugar – 1.5 tbsp.,

bay leaf - to taste,

peppercorns - to taste

onions - 2-3 pcs.,

garlic – 3-4 cloves,

sweet pepper – 2-3 pcs.,

cherry, currant, oak leaves - 3-4 pcs.,

amaranth (shiritsa) – 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 will lick your fingers”

Products:

Cucumbers - 4 kg,

Parsley - 1 bunch,

Sunflower oil - 1 cup (200 grams),

Table vinegar 9% - 1 glass,

Salt - 80 grams,

Sugar - 1 glass,

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 of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not fill the 100-gram glass to the top on your finger).

Pour a glass of sugar and a dessert spoon of ground black pepper into the resulting marinade for cucumbers.

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 up tightly.

Place the jars upside down and wrap them in towels until they cool completely.

11. Marinated cucumber salad

11:4

An excellent cucumber recipe for the winter.

Products per 0.5 liter jar:

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 be pre-sterilized. Wash the cucumbers.

We peel the 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 on a coarse grater.

In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice.

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:

horseradish leaves,

cherry leaves,

currant leaves,

bay leaf,

dill umbrellas,

black peppercorns,

50 ml 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 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 on 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 salt solution over the cucumbers again.

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

13:4

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 add a ring of hot pepper,

1 medium sized onion, cut into rings

1 sweet pepper, cut into strips (I always take either yellow or orange peppers for a variety of colors),

then cut the cucumbers, but not thinly,

and tomatoes (it is advisable to take tomatoes that are strong, fleshy, and well browned 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.

Preparing the brine: for 2 liters of water, 0.5 cups (250 g) sugar, 3 tablespoons of salt, when it boils, pour 150 g of vinegar 9% 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. Pickled cucumbers with tomato juice

PRODUCTS NEEDED:

cucumbers - 1.6 kg
tomato juice - 1.6 l
garlic - 5-6 cloves
dill - 50 g
tarragon - 10 g
salt - 3 tbsp. spoons

METHOD OF PREPARING THE RECIPE:

Tomato juice is boiled and cooled. Add salt, garlic, herbs and pour in the cucumbers placed in the jar. Cover with a lid and leave in a cool place.

16. Lightly salted, spicy cucumbers

Fans of spicy and lightly salted foods will definitely appreciate these cucumbers. No matter how many cucumbers you prepare, they will still sell out incredibly quickly, believe me.

INGREDIENTS:

1 kg small cucumbers

4-5 cloves of garlic

1/2 hot pepper

1 large bunch of dill

6 tbsp. l. salt

PREPARATION METHOD:
Wash the cucumbers and cut off the ends on both sides.

Wash the pepper, cut lengthwise and remove the seeds. Cut into thin strips.

Place 2/3 of the dill and chopped garlic on the bottom of the jar.

Fold the cucumbers tightly and sprinkle with garlic and pepper.

Place dill and salt on top, cover with a lid and shake the jar.

Boil water and pour it over the cucumbers. After a few minutes, drain the water, boil it again and pour over the cucumbers.

Cover the jar with a saucer and place a weight on it.

Leave the cucumbers at room temperature for 2 days, after which you can take a sample from them.

15:4 15:9

17. Cucumbers with chili ketchup

Last year I made cucumbers using this recipe for the first time (to be honest, I didn’t think it would turn out very well). My family liked it very much, and my colleagues at work also appreciated it. This year, I found a recipe somewhere and rummaged through everything until I found it. The funny thing is that manufacturers now write this recipe on packets of Chili ketchup (Torchin brand).

1) put small cucumbers in 1 liter jars (large ones can be cut into pieces), put 3-4 black peppercorns, 2-3 allspice peas, 2 bay leaves, 1-2 cloves in each.
2) prepare the brine separately: 7 tbsp. water, 1 tbsp. sugar, 1 tbsp. vinegar, 2 tbsp. salt, 6-8 tbsp. ketchup. Bring everything to a boil and cool.
3) pour the resulting brine over the cucumbers and sterilize them for 7-10 minutes, then roll them up and wrap them overnight.

By the way, this brine is enough for about 4 jars (depending on how tightly the cucumbers are packed).
In winter, spicy cucumbers are just right. Bon appetit everyone!

18. Canned cucumbers with rowan

There are a lot of recipes for canned cucumbers, and the set of ingredients depends not only on the region of residence or the imagination of the housewife, but also on the compatibility of the products. It is worth noting that chokeberry can also be used. It's up to you to choose and have it.

18:4

Ingredients:
- cucumbers - 2 kg
- rowan in clusters - 500 g
- sugar - 70 g
- salt - 30 g
- apple cider vinegar - 50 g
- water - 1 l

Cooking method:
We wash the cucumbers, cut off the ends, put them in a jar, alternating with rowan berries, previously scalded
We dilute salt, sugar, vinegar in water and bring to a boil, pour the marinade over the cucumbers.

We do this three times, draining the water each time, roll up the jars, and place them upside down until they cool down.

19. Crystal cucumbers

Products:

1 kg peeled cucumbers,

500 g sugar,

juice of 1-2 lemons and oranges,

cinnamon to taste,

carnation,

vanilla and water.

Remove the soft core and seeds from the cucumbers, place the peeled cucumbers in boiling water and cook until soft. Drain the water.

Squeeze the juice from lemons and oranges into a separate bowl, add water to make the solution 3 cups in volume, add sugar and cook the syrup.

Chop the lemon and orange peel with a knife and cook separately in a small amount of water, adding cinnamon and cloves. Strain, pour the broth into syrup.

Add vanilla to taste and add cucumbers to the syrup.

Cook over low heat, stirring constantly, until the cucumbers become translucent

Every housewife makes preparations for the winter from cucumbers, and proven recipes for preparations from cucumbers are in every notebook, and of course, I am no exception. After all, you must admit, it’s so nice to open a jar of pickled or pickled cucumbers in winter to accompany fried potatoes or roast meat... Also, such “hits” as Olivier salad and rassolnik simply cannot be prepared without pickled cucumbers.

Dear friends, I bring to your attention my selection of proven recipes for cucumber preparations, which I hope you will like. I took many recipes for preparing cucumbers for the winter from my grandmother’s and mother’s notebooks, but I also preserve them according to modern recipes.

If you have your favorite recipes for cucumber preparations, please share them in the comments.

Crispy pickled cucumbers for the winter (dry sterilization)

Tell me, do you close cucumber salad for the winter? I really like this idea: open the jar and you have an excellent snack or delicious side dish. There are quite a lot of recipes for such preservation, but this year I decided to start with a salad of cucumbers, onions and dill for the winter with the funny name “Gulliver”.

I really liked that the process is simple, and although the cucumbers need to infuse for 3.5 hours, all other steps do not require much time. In addition, this cucumber and onion salad for the winter is without sterilization, which also greatly simplifies the recipe. You can see how to prepare a cucumber salad for the winter with “Gulliver” onions.

Pickled cucumbers for the winter in Polish

If you are looking for delicious pickled cucumbers for the winter, then you have come to exactly the right place. I just want to tell you how to pickle cucumbers for the winter with vinegar so that they turn out simply magical - crispy, moderately salty... You can see how to pickle cucumbers for the winter in Polish.

Winter cucumber salad “Lady fingers”

This recipe has many advantages. Firstly, this cucumber salad for winter turns out to be very tasty. Secondly, it is prepared very simply and relatively quickly. Thirdly, not only medium-sized cucumbers, which are usually canned, are suitable for it: you can make such a salad from overgrown cucumbers for the winter. And fourthly, this preparation has a very beautiful and delicate name - “Lady fingers” (due to the shape of the cucumbers). How to prepare winter cucumber salad “Lady fingers”, see.

Cucumbers with cherries

You can close canned cucumbers with cherries for the winter. Yes, yes, I don’t mean cherry leaves, but cherry berries. The cucumbers turn out very tasty, crispy and aromatic! Don't worry, the cherries will not dominate, they will just complement the taste of the cucumbers a little, so that it will become richer and more interesting. Well, and among other things, such jars with cucumbers and cherries look very appetizing for the winter. See recipe with photo.

Cucumbers for the winter with vodka

The secret lies in the fact that this recipe uses a marinade for cucumbers with vodka. And the marinade itself can be called sweet - a lot of sugar is put into it. Well, mustard beans give cucumbers a special charm - it is used as a spice along with garlic, horseradish root, hot pepper and herbs. See recipe with photo.

Cucumbers in their own juice for the winter without sterilization

Cucumbers with honey for the winter

Cucumbers with honey turn out crispy, slightly sweet, very aromatic, with a light honey note, very subtle and unobtrusive. This year I also replenished my pantry with these pickled honey cucumbers, I think you will definitely like them too. Recipe with photo.

Crispy cucumbers for the winter with peppers and carrots

If you are looking for a delicious cucumber snack for the winter, then you have come to the right place. Today I want to present to you a wonderful preserved food - crispy cucumbers with peppers and carrots. They turn out simply delicious - bright and beautiful, aromatic and tasty. This recipe is an excellent alternative to traditional cucumbers for the winter: if you are bored with the usual preservation, try preparing them this way, I’m sure you will like the result as much as I do. Look at the recipe with photos.

The famous “Latgale” cucumber salad for the winter

If you need a simple and tasty recipe for cucumber and onion salad for the winter, then be sure to pay attention to this “Latgale” cucumber salad. There will be nothing unusual in the preparation itself; everything is quite simple and quick. The only point: the marinade for this Latgalian cucumber salad includes coriander. This spice gives the salad a special taste, highlighting the main ingredients very well. You can see the recipe with photos.

“Nezhinskie” cucumbers (recipe for a liter jar)

There is probably not a person who has not heard about pickled “Nezhinsky” cucumbers. This kind of preservation used to be sold quite a lot in stores, but lately I don’t often see it on supermarket shelves. But this is not a problem - in my cookbook there is a recipe for “Nezhinsky” cucumbers, according to which they turn out exactly like store-bought ones. See recipe with photo.

Pickled cucumbers for the winter: a preservation classic!

Do you like simple winter preparations made from cucumbers? Pay attention to the classic pickled cucumbers. You can see the recipe for pickled cucumbers for the winter .

Cucumber lecho for the winter

You can see how to prepare a delicious lecho from cucumbers for the winter.

Lightly salted cucumbers for the winter

You can see the recipe for making lightly salted cucumbers for the winter.

Cucumber salad for the winter in Georgian style

Do you like simple and tasty winter preparations made from cucumbers? Cucumber salad for the winter in Georgian style is exactly what you need! I wrote how to prepare a cucumber salad for the winter in Georgian style.

Cucumbers for the winter with currants

This recipe for cucumbers with red currants for the winter is good for several reasons. Firstly, it will appeal to those who are wary of vinegar in preserves - this preparation does not contain it, but at the same time, the marinade turns out tasty due to citric acid and the currants themselves. Secondly, the preparation itself looks very bright and impressive - also thanks to the red currants, which contrast well with the cucumbers. Recipe with photo.

If you are looking for a light cucumber salad for the winter, then this recipe is exactly what you need! Marinated cucumber salad for the winter with bell peppers, carrots and onions will satisfy even the most sophisticated fans of seasonal preserved cucumbers. I am sure that this winter cucumber salad in jars will be very popular: it turns out both beautiful and very tasty. Look at the recipe with photos.

It’s hard to imagine a traditional Russian feast or an ordinary home-cooked dinner without juicy, crispy cucumbers that disappear in just a few minutes. Cucumbers for the winter are the most popular option for home canning, and every housewife should try to prepare cucumbers for future use at least once in her life. This task is not as overwhelming as it seems at first glance. The right choice of vegetables, some culinary skill and knowledge of certain secrets is all that is required to prepare an excellent snack that will delight your family and friends during the cold season. Well, “Culinary Eden” will be happy to share with you tips and recipes for getting the most delicious preparations!

To begin with, you should understand that not any vegetables are suitable for preparing elastic, crispy cucumbers, but only fresh young fruits that have thin skin, dark spots on it and dense pulp. Thanks to the presence of thin skin, vegetables will absorb the marinade well. Old, yellow and overripe cucumbers with very thick skins, as well as salad cucumbers with a smooth surface, are completely unsuitable for canning - do not waste your time and effort on them. It is best if the cucumbers used for preparations are collected no later than a day before canning. For preparations, fruits from 7 to 12 cm long are usually used, while larger specimens can be cut into rings or pieces of the desired size.

The main secret to crispy cucumbers is pre-soaking them in water overnight. The colder the water, the crispier your cucumbers will be. Cucumbers should be kept in water for at least 5-6 hours and no more than 12 hours, after cutting off their tips. Do not neglect the quality of the water from which you will prepare the marinade - in this case, spring or purified water, but in no case chlorinated from the tap, will be appropriate. Oak leaves or a piece of oak bark added when pickling cucumbers will also help give them that desired crunch. It is worth noting that most often small cucumbers turn out crispy. An important point in canning cucumbers is the selection of spices. Here black peppercorns, allspice, cloves, mustard beans, garlic, dill umbrellas, mint, cumin, coriander grains, as well as currant, cherry, oak and horseradish leaves will come to your aid. You should be careful when using garlic, as too much of it can make the cucumbers less crunchy, adding unnecessary softness to them.

Compliance with all preparation rules and storage conditions allows cucumbers to remain tasty and crispy for a very long time. Cucumbers for the winter are not only an independent snack, but also an indispensable addition to many dishes, such as, for example, Olivier salad or salad with cod liver and potatoes. Try canning cucumbers for the winter at least once, and you will want to cook them every year. Use our recipes and see for yourself!

Crispy cucumbers

Ingredients:
1 kg small cucumbers,
500-600 ml water,
100 g sugar,
75 ml 9% vinegar,
4-6 cloves of garlic,
2-3 cherry leaves,
3 sprigs of dill,
3 sprigs of parsley,
2 bay leaves,
a handful of allspice.

Preparation:
Soak the cucumbers in a bowl of cold water for several hours, after cutting off their ends. Place oak and cherry leaves, as well as sprigs of herbs, into two sterilized 750 ml jars. Add the garlic cloves and fill the jars tightly with cucumbers. Place a bay leaf in the space between the cucumbers. Boil water with sugar, salt and allspice. Add about 2 tablespoons of vinegar to each jar, then pour in the boiling marinade. Cover the jars with lids and place in a saucepan for subsequent sterilization for 10 minutes. Roll up the jars with lids, turn them upside down and let cool, wrapped in towels or a blanket.

Cucumbers in jars

Ingredients:
2.5 kg of cucumbers,
1/3 bunch of dill umbrellas,
5 cloves of garlic,
3 tablespoons salt,
3 tablespoons vinegar,
3-4 buds of cloves,
3 currant leaves,
2 leaves of horseradish,
1 teaspoon mustard seeds,
1 tablespoon sugar,
chili pepper to taste.

Preparation:
Place the cucumbers in cold water for 5-8 hours, changing the water several times. Place washed horseradish leaves, currant leaves and peeled garlic into sterilized jars. Add a small piece of chili pepper to add spiciness to the cucumbers. Cut off the ends of the cucumbers and place them vertically in jars. If the jar is large, the cucumbers are laid out in several layers. Place dill umbrellas on top. To find out how much liquid is required for the marinade, pour water into the jars, then carefully pour into the pan using a special lid with holes. Add a little more water as some of the liquid will evaporate. Water must be added during each boil.
Pour boiled water into jars with cucumbers, cover with lids and leave for 15 minutes, then, using a lid with holes, pour back into the pan. Boil water again and pour into jars, leaving for 20 minutes. Drain the liquid into a saucepan and add sugar, salt, vinegar, cloves and mustard seeds. Bring the marinade to a boil and pour it over the cucumbers. Roll up the jars with lids, turn them upside down, wrap them in a blanket and let cool.

Pickled cucumbers

Ingredients:
1.5-2 kg of cucumbers,
80 g salt,
20-30 g hot chili pepper (optional),
5 dill inflorescences,
3 leaves of horseradish.

Preparation:
Rinse the three-liter jar thoroughly (you can do without sterilization). Place the cucumbers in a jar and add salt. Place a piece of chili pepper, horseradish leaves and dill inflorescences on top. Pour cold filtered water into the jar, close with a nylon lid and place in a cool place for storage. In about a month, the cucumbers will be ready.

Ingredients:
2 kg cucumbers,
5 dill umbrellas,
4 cloves of garlic,
3 currant leaves,
3 cherry leaves,
3 mint leaves,
1.5 liters of water,
6 tablespoons sugar,
2 tablespoons salt,
2 tablespoons of 9% vinegar.

Preparation:
Pre-soak the cucumbers in cold water for several hours. Place dill umbrellas, horseradish root, peeled garlic cloves, currant and cherry leaves, and mint leaves into a sterilized jar. Place cucumbers in a jar and pour boiling marinade made from water, salt, sugar and vinegar. Sterilize the jar for about 15 minutes, then screw on the lid, turn over, wrap and cool.

Cucumbers marinated with bell pepper, coriander and basil

Ingredients:
600-700 g cucumbers,
3-4 bell peppers,
4 cloves of garlic,
4-5 black peppercorns,
4-5 peas of allspice,
2-3 sprigs of basil,
2 dill umbrellas,
1 teaspoon coriander seeds,
1 horseradish leaf
1 liter of water,
4 tablespoons salt,
2 tablespoons sugar,
3 tablespoons of 9% vinegar.

Preparation:
Place basil, dill, horseradish leaf and garlic on the bottom of sterilized jars. Fill the jars with cucumbers and bell peppers, cut into quarters. Prepare a marinade from water, salt, sugar and vinegar, bringing the liquid to a boil. Pour the marinade into the jars and leave for 15 minutes, then pour the marinade back into the pan. Place spices in jars and pour boiling marinade over them. Cover the jars with lids and cool by turning them upside down.

Try preparing cucumbers for the winter using our recipes, and you will enjoy this great snack for more than one season! Good luck with your preparations!

Do you want to crunch on homemade cucumbers for your own pleasure? I propose to learn with me how to prepare crispy cucumbers for the winter. My selection of recipes will help you prepare your favorite preparations simply and deliciously. Those housewives who consider cucumber preparations to be a difficult art can also cope with this task. There is nothing complicated, and then you can gather your family at the table, covered with various pickles of your own making.

Recipe for canning cucumbers for the winter: crispy

This recipe makes homemade cucumbers tasty and crispy.

Here is the food consumption for a three-liter jar:

• young strong cucumbers - as many as will go in;
• garlic cloves 8-10 pieces;
• horseradish leaves - 3-4 pieces;
• dill umbrellas - 4 pieces;
• salt - 2.5 tablespoons;
• 9 percent vinegar - 3 tablespoons;
• sugar - 4 teaspoons.

1. Trim the ends of the cucumbers, fill the jar with them, pour boiling water over them, cover with a lid, and let stand for half an hour.
2. Drain the water, add boiling water again, keep for 30 minutes, drain.
3. Next, put salt, sugar, vinegar, horseradish leaves, garlic, dill umbrellas into the jar, pour in boiling water, roll up, and wrap for a day.

Pickling crispy cucumbers for the winter: cold method

Crispy cucumbers for the winter, simple and tasty can be cooked in cold water, in this recipe they retain their natural green color and keep well.

Product consumption for 3 cans with a capacity of 0.75 liters:

• cucumbers about two kilograms;
• dill umbrellas 4 pieces;
• black currant and cherry leaves - 6 pieces each;
• garlic - 3 cloves;
• horseradish leaf - one large;
• black pepper - 9 peas;
• salt - 3 tablespoons;
• water - 1.7 liters.

Very often there is an open jar of pickled cucumbers, tomatoes, zucchini, etc. left in the refrigerator. So, to prevent mold from forming on its surface, I advise you to sprinkle it with mustard powder and pour in a little vegetable oil to form a protective thin film.

Crispy pickled cucumbers for the winter, without sterilization

According to this recipe, the cucumbers have an original taste, they do not lose color, they turn out like two in one - pickles and grape leaves, from which it is good to prepare dolma in winter.

For three liter jars you need:

• cucumbers;
• grape leaves
• about half a liter of water;
• 50 grams of salt and sugar;
• spices;
• garlic.

1. Wash the cucumbers and grape leaves. Cut off the ends of the cucumbers, pour in boiling water, hold for a couple of minutes, and rinse with cool water.
2. Wrap each cucumber with a grape leaf, carefully tucking the edges.
3. Place peeled garlic cloves and spices on the bottom of the jars, place the cucumbers tightly so that they do not turn over.
4. Make a filling of water, salt, sugar, pour it over the cucumbers, hold for 5 minutes, drain the filling, and boil. Do this three times. For the fourth time, pour and roll up immediately.

My advice:

While preparing the filling, place several apple slices in it, then remove them. The filling will be much piquant and very tasty.

How to preserve crispy cucumbers for the winter

It took me months to find this recipe; a friend once treated me to them, and she told me where and from which woman she bought them. The woman was selling canned cucumbers; she had to ask in detail all the secrets of canning; fortunately, the secret was revealed. Later, I shared this recipe with my friends and colleagues. Everyone likes cucumbers and often thanks them for the delicious preparation!

• Needed: cucumbers, dill umbrellas, horseradish leaves, parsley, garlic, allspice.
• For the marinade: 150 grams of sugar, 150 ml. 9 percent vinegar, 1.2 liters of water, 2 tablespoons of salt with top.

1. In three-liter jars, put a dill umbrella, a horseradish leaf, a couple of parsley sprigs, a few garlic cloves, and 4 allspice peas.
2. Fill the jars with cucumbers, pour boiling water over them twice, pour in the boiling marinade a third time, and roll up.

In the same way, you can roll up zucchini, peeled and cut into circles.

My advice on how to save cucumbers:

• Banks often swell, but they can be saved if the bombing is noticed in time. You need to open such a preparation, rinse the jar of cucumbers under the tap, add 1.5 - 2 tablespoons of salt, cover with a plastic lid. You will get ordinary pickled cucumbers, but it’s still better if they disappear.

Monastic pickled cucumbers, crispy for the winter in jars

Cucumbers are prepared according to this recipe in many Orthodox monasteries; the monks shared with pilgrims their method of preparing cucumbers:

For a bucket or large pan with a capacity of 10 -12 liters you will need:

• the cucumbers themselves;
• a good bunch of dill;
• 400 grams of coarse salt;
• 4-5 sprigs of black currant;
• 4-5 oak leaves;
• garlic.

1. Pour one liter of water into a saucepan or bucket and dissolve salt at the bottom. Place oak leaves, currant shoots, and dill there. Next, lay out the cucumbers with the ends cut off, pour water over them until they are completely covered. We install the oppression and leave it in this position for three days.
2. Then we wash and sterilize three-liter jars and lids, throw 4 garlic cloves into the bottom and add cucumbers.
3. We boil the brine from a saucepan (bucket), pour in the fruits, immediately roll them up, turn them over, wait for them to cool, and transfer them to a basement or cool place for storage.

Recipes for cucumbers for the winter are very diverse. Cucumbers can be preserved whole or sliced, in salads, and even made into cucumber jam. But almost every recipe for rolling cucumbers can be characterized either as a recipe for pickling cucumbers (sourdough) or as a recipe for pickled cucumbers.

Preserving cucumbers without vinegar is called pickling or sourdough. How to pickle cucumbers? Before you pickle cucumbers, keep in mind that pickling cucumbers takes time - pickling cucumbers takes place within 3-10 days. Cold pickling of cucumbers means soaking cucumbers in cooled brine. And for quick salting, the brine for cucumbers is preheated. Pickling cucumbers with vodka preserves their color. Dry salting of cucumbers is very interesting - in this case, cucumbers sprinkled with salt release juice, no water is used. Pickling cucumbers in the classic version means pickling cucumbers in a barrel, preferably an oak one. The recipe for barrel cucumbers is simple, but it is the wooden barrel that gives the cucumbers a special taste - pickled cucumbers cannot be confused with anything else! Pickled cucumbers are often stored without additional heat treatment in a cool, dry place. But canning cucumbers is also possible - after salting, they are placed in jars, filled with hot brine and rolled up. Pickling cucumbers with mustard gives an interesting taste and guarantees that cucumber preparations will not “explode.”

Pickling cucumbers - twisting cucumbers with the addition of vinegar. How to pickle cucumbers? The marinade for cucumbers is brought to a boil, then the cucumbers previously placed in jars are poured over them and sterilized. You can also pickle cucumbers with citric acid.

Pickled crispy cucumbers, delicious pickled cucumbers with mustard are indispensable on the winter holiday table. A cucumber salad for the winter will also come to the aid of the housewife. Canning cucumber salads, pickling cucumbers for the winter, pickling cucumbers in jars, canning cucumbers - the recipes for all these preparations are varied and allow us to diversify our menu.

From the recipes on our website you will learn detailed answers to questions: how to roll cucumbers, how to pickle cucumbers in jars, how to pickle cucumbers correctly, how to make a canned cucumber salad, how to roll cucumbers in tomato sauce. And also how to make crispy canned cucumbers, how to wrap pickled cucumbers for the winter, how to prepare pickled crispy cucumbers and pickled cucumbers for the winter, and even how to wrap canned cucumbers with ketchup and canned cucumbers with mustard. After all, we have hundreds of different recipes for prepared cucumbers, recipes for canned cucumbers, including a recipe for sour cucumbers, a recipe for pickled cucumbers, a recipe for delicious pickled cucumbers, barrel cucumbers, a recipe for pickled cucumbers...