Canned cucumber. Sweet and sour cucumbers "Bulgarian style"

Recipe canned cucumbers the most delicious will be of interest to any hostess. There are quite a few variations of cooking and each deserves attention.

The most delicious recipe for canned cucumbers for the winter

Liter clean water
- 3 cloves
- one and a half cups of red currant
- a large spoonful of granulated sugar
- bulb bulb
- garlic clove
- cucumbers - 0.6 kg
- salt - 2.6 tablespoons
- black peas fragrant pepper

Cooking features:

Rinse the cucumbers, put the spices on the bottom of the jar. Lay fruits vertically. Free half a glass of currants from twigs, sort and rinse. Divide the berries between the cucumbers. Pour vegetables with hot filling, immediately cover with a lid, sterilize for 10 minutes, screw on the lids, wrap with a blanket. Make a brine: boil water, add sugar and salt, add red currant berries.

Canned crispy cucumbers - the most delicious recipe

Cucumber fruits - how much will go in
- dill umbrella
- hot pepper rings - 3 pcs.
- garlic clove - 5 pieces
- horseradish leaf
- a couple of bell pepper rings
- two currant leaves
- coarse table salt - 20 g
- acetylsalicylic acid - one and a half tablets

How to prepare:

Fill with cool water, let stand for 6 hours. Prepare containers, pour boiling water over the lids. Free the garlic from the husk, wash the greens, chop the pepper. Fold up the horseradish leaves currant leaves and sprigs of dill to the bottom. Fill the container tightly with cucumbers. Add garlic cloves, spread pepper. Pour boiling water on top, cover with lids, cool so that you can hold the rolls in your hands. Pour the liquid into a saucepan, add 100 ml of boiling water, boil. Add salt, crushed tablets of acetylsalicylic acid. Screw up the containers immediately.

Canned crispy sweet cucumbers - the most delicious recipe

Tea spoon spicy paprika
- a large spoonful of black pepper
- 150 g of tomato paste
- garlic - 180 g
- sunflower oil - 240 g
- kitchen salt - according to taste sensations

Cut off both ends of the cucumbers. Cut large fruits into 4 parts. You should get even long strips. Push the garlic through a press. Add the rest of the components except acetic acid. Place over moderate heat. After half an hour, the fruits will float in the sauce. Taste it, which should be spicy and not too salty. Stew vegetables for about a quarter of an hour, pour in table vinegar. Arrange the fruits in prepared sterilized containers. Pour sauce on top, sterilize for half an hour.

Original blank with apples

You will need:

A handful of currants
- garlic clove - 3 pieces
- cherry leaf
- cloves - 12 pieces
- granulated sugar- 5 teaspoons
- cucumbers - 2 kg
- allspice peas - 12 pieces
- vinegar essence - two teaspoons
- kitchen salt - 4 teaspoons

Cooking features:

Chop the garlic into slices, wash the greens. Put cucumber fruits in clean jars. Fill in the gaps apple slices and spices. You can leave the peel on the fruit. Pour the container with boiling water, add salt and sugar, pour the syrup on top again, wait 10 minutes and again pour the brine into the saucepan. Boil the contents. Pour 2 small spoons of vinegar into a jar, roll up with boiled lids. Unfold the containers and wrap with a blanket.

Canned cucumbers with tomatoes - the most delicious recipe

Tomatoes and cucumbers - how much will go in
- citric acid - 0.6 tsp
- laurel leaf
- 70 g of kitchen salt
- peppercorns
- 0.6 tsp citric acid
- onion - a couple of pieces
- cherry, currant and oak leaves - 3 pieces each
- a branch of amaranth
- sweet pepper - 2 pieces
- 3 garlic cloves

How to prepare:

Steam the jar, let it dry, put horseradish and dill, a few cherry leaves, a sprig of amaranth, oak and currant on the bottom. Arrange tomatoes and cucumbers in a bowl. Throw in 3 aspirins, add seasonings. Pour a couple of liters of boiling water over. Do this very carefully so that the jar does not crack. Immediately roll up, turn upside down and wrap until completely cooled.

Canned spicy crispy cucumbers the most delicious recipe

For marinade:

Sugar - 3.1 tbsp. l.
- table salt - 2 tbsp. l.
- 80 ml of vinegar
- liter of water

Cooking features:

Wash cucumbers thoroughly. Fill them with cool water and let stand for 3 hours. Wash the greens, dry with napkins. Finely chop. Peel the horseradish root and garlic, finely chop. Put the cut into a bowl, mix thoroughly. Cut off the tips of the cucumber fruits, sterilize the containers. In each of them, put a tablespoon of a mixture of horseradish, garlic and herbs. Spread the cucumbers tightly, heat for 15 minutes. In the water drained from the vegetables, add granulated sugar, acetic acid, salt, cloves. Boil the marinade filling for low fire and then unpack. Refrigerate the rolls with the lids down.

Canned cucumber salad recipe is the most delicious

Required Ingredients:

Pair of peas allspice
- carrot
- two onions
- laurel leaf - 2 pcs.
- cucumbers
- a teaspoon of dried dill seeds

For the marinade filling:

1.6 liters of water
- 75 g of kitchen salt
- 0.145 kg of granulated sugar

Cooking features:

Pre-steam containers with lids. Wash your cucumbers. Free from the peel a few onions and carrots. Cut the cucumbers across into thin slices. Chop the onion into thin rings, rub the carrots. In each container, throw a good garlic clove, cut into slices, add a small spoonful of dry dill seeds, allspice peas, a couple of laurels. Lay out on top onion rings, and then - a carrot and cucumber layer. Alternate layers to the end of the jar. Make a marinade: boil 1.6 liters of water, dilute 75 g in it table salt, 0.15 kg of sugar, pour in a glass of acetic acid. Pour boiling marinade into jars, cover with lids, sterilize for 35 minutes. Take out, close tightly. If you want to keep beautiful appearance, do not turn over the seaming.

Canned spicy crispy cucumbers the most delicious recipe

You will need:

Small cucumbers - about 1 kg
- coarse salt - 6 tablespoons
- pod hot pepper
- garlic clove - 4 pcs.
- bunch of dill

How to prepare:

Take elastic and young cucumber fruits, rinse them thoroughly. Cut off two ends. Cut the washed pepper lengthwise, clean the seeds, cut into thin strips. Add to the bottom of the jar 2/3 of the dill, garlic cloves, cut into slices. Spread the cucumbers tightly, sprinkle them with garlic and strips of pepper. Put the salt, cover with a lid and shake the container. Boil some water, pour the contents of the seamings. Drain the water after a few minutes, boil and immediately pour in the saline solution. Cover the container with a saucer, install a not very heavy load, leave for a couple of days.

cucumber gherkins canned recipes the most delicious

Required components:

1.6 kg gherkins
- a leaf of horseradish - 2 pcs.
- packing bay leaf
- a pack of allspice
- pack of black peas
- head of onion - 5 pcs.
- hot pepper in pods
- granulated sugar - 10 tablespoons
- sprigs of dill flowers - 5 pcs.
- salt - 5.1 tbsp. l.
- currant leaf - 5 pcs.
- a pod of sweet pepper - 5 pcs.
- a few garlic heads
- acetic acid - 15 tablespoons
- a pack of dry mustard seeds, coriander peas - one pack each
- cherry leaves - 5 pcs.
- sugar sand - 10 tbsp. l.

Cooking features:

Soak the gherkins ahead of time. For soaking small fruits, three hours is enough. However, the average soaking time is 5 hours. Sterilize containers for seams. Pre-wash the dishes with soda and rinse in clean water. Place the container with the neck down on the double boiler and hold for about 10 minutes over the steam. Treat the lids the same way. Unfold the sterile dish onto an absorbent cotton towel. Before adding spices, add some water, leave after sterilization. Put in jars along with spices.

You will need:

cucumbers
- horseradish and cherry leaves
- currant leaves
- a couple of tablespoons of salt
- vodka - 50 ml
- black peppercorns
- dill umbrella

Cooking features:

Rinse the cucumbers, remove the tips on both sides. Wash the greens, put them in a saucepan, throw in the peppercorns, lay the vegetables on top. Do cucumber pickle: Dissolve 50 ml of vodka and 2.1 tablespoons of salt in a liter of water. Pour the cucumbers with the resulting cold brine, cover the container with a lid, and leave for a day.

parsley appetizer recipe

Ingredients:

Cucumber fruits - 4 kg
- a glass of sugar
- dessert spoon of pepper (ground)
- a glass of sugar
- a bunch of parsley
- a glass of sunflower oil
- garlic - one head
- a glass of table vinegar
- 1 tbsp. granulated sugar

Cooking features:

wash specified quantity cucumbers. Wash them, cut off the "noses" and "tails". Cut large fruits lengthwise into 4 parts. Divide the smaller ones in half. Place the prepared vegetables in a bowl. Grind dill greens, send to cucumbers. Pour over 1 tbsp. sunflower oil, 1 tbsp. table vinegar, 85 g salt. Add sugar to the resulting marinade, enter a dessert spoon of chopped spicy pepper. Chop the garlic into slices and send it to the pan, wait 4-6 hours. Vegetables will begin to release juice, and pickling will begin to occur. Take half-liter containers and fill them with cucumber slices. Put the fruits in jars vertically. Fill to the top with marinade, roll up.

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

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

Pickles fast food- means that the recipe is simple and with the expected result! Let's look at this recipe for canning pickled cucumbers in liter jars. Great for this recipe. suitable variety Zelentsov "Monastyrskie", which is considered the best for pickling and salting. Cucumbers of this variety are dark green in color, have longitudinal light stripes and large tubercles with black spikes. Their pickling characteristics: bright aroma and crispness.

Sweet pickled cucumbers "Monastyrskie"

Ingredients

• - how much + -
• — greens, umbrellas with seeds + -
• cherry leaves - 4-5 pcs. on a jar + -
• - 2 pcs. on a jar + -
• — 3 peas per jar + -
• — 1 large tooth + -

For 1 liter of marinade:

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

Cooking

1. Wash cucumbers thoroughly cold water and leave the fruits to be saturated with moisture for 2 hours.
2. While the greens are soaking, we clean the jars with soda, rinse them well and sterilize them. We also sterilize jar lids.
3. We sort out the greens and wash well. We lay out in jars, do not forget about the garlic. The volume of greens should not exceed 10% of the volume of a liter jar. We do not add spices yet.
4. We put cucumbers in a container vertically, tightly, but with some freedom.
5. Filtered (preferably spring) water is brought to a rapid boil, pour sugar and salt into it, dissolve and pour cucumbers in jars with this boiling solution. Cover with lids and let stand 10 minutes.
6. We drain the water from the cans back into the pan, using special perforated lids made of dense polyethylene for convenience. We add more water there at the rate of 100 g per one liter jar - this is a reserve for the volume of water that the greens and herbs have absorbed. In this second water we put spices according to the recipe for each glass unit - peppercorns and Bay leaf. Boil for 5 minutes and remove the spices with a slotted spoon.
7. Pour greens in jars with boiling water saline solution, slightly not topping up to the edges of the container. Pour 1-2 tablespoons into each jar. vinegar (according to your preferences) and top up with the remaining boiling marinade.
8. We close the lids and roll them up tightly.
9. We turn the jars upside down, put them on a hard surface covered with a film (just in case) and cover with a warm blanket for pasteurization. After cooling, place in the place of conservation storage.

You can see that this cucumber canning recipe is really quick and hassle free. Every year you will improve this recipe by adding something of your own. Double filling with marinade and pasteurization under a blanket saves conservation from spoilage. Do not doubt!

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

How to preserve cucumbers with vodka

Vodka (certainly checked, good quality and without additives) is a preservative, along with garlic. The appetizer turns out wonderful - for the same vodka! But we are for sobriety, mind you! The canning process is the simplest, but the result is excellent both in taste and crunchiness, and in the reliability of seaming.

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

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

We wash the cucumbers and soak for a couple of hours. If the greens are very fresh (straight from the garden), then soaking is not necessary. three liter jar sterilize, as well as the lid. We put in it the washed greens, peeled garlic (you can cut the teeth in half), spices and, in fact, our small green fruits. We try not to fold them, but to “set them up like a soldier”. This is the first stage.

At the second stage, we cook the marinade with salt, sugar and citric acid and pour our jar of greens with boiling water. We wait 10 minutes and drain the brine back into the pan. As the rapid boiling of the drained brine begins, we again fill the Zelentsy with brine, add vodka to it and roll it up. All! You can even do without pasteurization under a warm blanket, but this is up to you.

Preservation of barrel-type cucumbers

This method consists in the fact that first the cucumbers are salted in a saline solution for 2-5 days, and then this saline solution is boiled and jars with cucumbers are poured three times. Uncomplicated process, In fact. The only subtlety is not to "peroxidize" the cucumbers in a warm place.

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

Cooking

1. We wash cucumbers and greens. We lay out in jars, alternating greens with layers of greens, starting with greens and ending with it. We also add garlic and 2-3 rings to each jar. capsicum along with the seeds.
2. We prepare a brine with salt from the following calculation: for 5 liters of water - 350 g or 12 tbsp. salt. Pour the peppercorns and the leaves of the bench into the solution as well. We stir everything until dissolved, boil and pour the prepared jars with a boiling solution. We leave at room temperature for three days for salting. Cover tightly with lids.
3. After 3 days, pour the brine into the pan, and wash the cucumbers with herbs with boiling clean water. Those. 2 times pour boiling water, which is drained into the sink. For the third time, pour the cucumbers with boiling brine, which was drained from the cans.
4. We roll up with sterile lids, carefully turn the jars upside down and wait for cooling without a warm blanket. Next, we move to a storage location.

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

Preservation of lightly salted cucumbers

This amazing recipe is simple and the result is for kings! The unusual thing is that when seaming, we fill the cucumbers with clean water! We study the recipe.

1. We prepare greens and herbs with spices according to your preferences. This recipe doesn't matter! Take, for example, a set of spices from the previous recipe. We lay out everything, including spices, evenly in jars (of any size, it is possible in liter ones).

1. The pickle might scare you, but don't be scared too soon! The proportions of the brine are as follows: for 3 liters of water we put a full 250-gram glass of salt (with a slide!). We dissolve the salt and bring the solution to a boil, and pour the cucumbers in jars with boiling water. We leave for sour-milk fermentation for 2 days.

1. After 2 days, this concentrated brine is poured into the sink - he played his role. And pickled cucumbers in jars are poured with clean, filtered boiling water, immediately closed with sterile lids and rolled up.
2. We put the jars in a convenient place upside down and cover with a warm blanket for pasteurization - for only 2-3 hours. Preservation for the winter is ready! It remains only to transfer to a place of permanent storage.

This recipe is guaranteed to taste salted cucumbers, which every time will return you to the summer - with its pleasant memories of the warm sun and picnics.

Preserving cucumbers - the recipes are not complicated. It is enough just to start canning and the excitement will return to you every season of ripening vegetables!

1. Canned cucumbers with red currants
2. Spicy cucumbers tomato sauce
3. Cucumbers with apples (pickled and salted).
4. Pickles for the winter.
5. Pickled cucumbers with gooseberries
6. Pickled cucumbers for the winter.
7. Pickled cucumbers, sterilized without vinegar
8. Pickling cucumbers in jars is the easiest and most delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
10. secret recipe awesome cucumbers"Real jam"
11. Pickled cucumber salad
12. Salted cucumbers with vodka
13. Lightly salted cucumbers "Sharp"
14. Summer salad for the winter
15. Assorted marinated granny Sonya

1. Canned cucumbers with red currants.
Ingredients: Cucumbers 600 grams; Garlic 2 cloves; Onion one piece; Red currant 1.5 cups; Black pepper, peas three pieces; Carnation three pieces; Water 1 liter; Sugar - 1 tbsp; Salt 2.5 tbsp. ;
Wash cucumbers. Put the spices in the bottom of the jar. Arrange the cucumbers in jars vertically. Currants (0.5 cups) will be cleaned of twigs, sorted and washed. Distribute the berries between the cucumbers. Pour cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes. then we roll up the banks and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currant berries (1 cup).

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

3. Cucumbers with apples (pickled and salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4 cloves, dill (umbrellas)
cherry leaf, currant (handful), allspice peas 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. We put washed cucumbers in clean jars, interspersing them with spices and apple slices (do not peel the peel). Fill the jar with boiling water, 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, pour boiling syrup and roll it up with boiled lids. Banks are turned over and wrapped until cool. Cucumbers are stored at room temperature or in a cool place.
Lightly salted cucumbers (hot method): Put cucumbers with spices and apple slices in a deep bowl. IN hot water(per 1 liter) we breed 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cool, 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, Dill umbrella - 1 pc., Horseradish leaf - 1 pc.
Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bulgarian pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetyl (crushed) - 1.5 tablets
Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. At the bottom of the jar put a leaf of horseradish, a sprig of dill, currant leaves. Fill jar tightly with cucumbers. Throw in the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain water into a saucepan. Add 100 ml boiled water. Let it boil. Pour salt and crushed acetyl into jars. Pour cucumbers with boiling cucumber water one jar at a time. To the top. Close the bank immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and put in the pre-prepared "heat". Leave cucumbers pickled for a day.

5. Pickled cucumbers with gooseberries.
The recipe has been tested many times. There are never any misfires. For several years I have been closing cucumbers exactly according to this recipe - jars do not explode, they do not 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. chkov, Small horseradish root - 1 pc., Spring water - 3.5 liters, For marinade (per 1 liter of water): Salt - 2 tbsp. l.
Sugar - 3 tbsp. l., Vinegar 9% - 80 g
Wash cucumbers thoroughly. Pour cucumbers with cold water for 3-4 hours. Wash greens, dry with napkins. Cut finely. Peel the garlic and horseradish root and chop finely. Put everything in a bowl and mix well. Cut off the "bottoms" of the cucumbers. Sterilize jars. In each jar, put a tablespoon of a mixture of herbs and garlic with horseradish. Lay the cucumbers tightly, pour a handful of washed gooseberries on top. Boil water, pour cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, vinegar to the water drained from the cucumbers. Boil the marinade over low heat for 10-13 minutes. Pour the marinade over the jars to the top so that it even flows out a little. Boil lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers over, hold them under the covers for another two days.

6. Pickled cucumbers 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 Bulgarian (optional) - 1 pc., black peppercorns - 5 pcs.
For brine, for 1 liter of water: Salt - 80 gr.
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After that, rinse the cucumbers with clean water, wash the greens and put everything in a prepared jar. Lay spices, cucumbers, spices and cucumbers in layers on the bottom of the jar, lay dill on top. Prepare a brine (dissolve salt in cold water), pour cucumbers with brine to the very edge of the jar. Cover with cheesecloth and leave at room temperature for 2-3 days. After that, when a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers in the jar again. Immediately cover with the prepared lid and roll up. Turn the jar upside down, on the lid, carefully wrap (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar.
The recipe for pickles 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 gr, dill (seeds) - 2-3 pcs., For brine: Water - 1 l, Salt - 2 tbsp.
Cucumbers are placed in jars, poured with brine, covered with lids and kept for 3-4 days at room temperature (for lactic acid fermentation). Then the brine is drained from the jars and boiled. Cucumbers are thoroughly washed in cold water. They are placed in jars again, adding spices and spices for aroma, density and fragility of cucumbers. Jars with cucumbers are poured with boiling brine and sterilized at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars is the easiest 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 salted without pasteurization, in glass jars. Fresh, preferably of the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with boiling water (but it can also be cold - this cold way pickling cucumbers) with a 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin cans boiled in water, but not rolled up, but placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and corked with a seaming machine. This recipe for pickling cucumbers in a jar is good because cucumbers are obtained High Quality and are well preserved even at room temperature.

9. Pickled cucumbers and tomatoes (very simple and delicious 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 much 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
onion - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., leaves of cherry, currant, oak - 3-4 pcs., amaranth (amaranth) - 1 sprig
At the bottom of a dry steamed jar, put dill, horseradish, 3-4 leaves of cherries, currants, oak, a sprig of amaranth (so that the cucumbers crunch). Put cucumbers (tomatoes) in a jar or make a platter. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 liters) - carefully so that the jar does not crack. Roll up immediately, turn upside down and wrap until completely cool.

10. The 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 cup, Salt - 80 grams, Sugar - 1 cup, Black ground pepper- 1 dessert spoon, Garlic - 1 head.
4 kg of small cucumbers. My. You can trim the ponytails and noses slightly. Cucumbers, which are larger, cut lengthwise into 4 parts. Cut the smaller ones in half lengthwise. Place prepared cucumbers in a bowl. Finely chop a good bunch of parsley and send to the cucumbers. Add a glass to the pot sunflower oil, a glass of 9% table vinegar and 80 g of salt (do not pour a 100-gram glass to the top on 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 into the pan. We are waiting for 4-6 hours. During this time, the cucumbers will release juice - in this mixture, pickling will take place. We take sterilized 0.5 l jars and fill them with pieces of cucumbers: we put the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. We take it out, roll it up tightly. Put the jars upside down, wrap them in towels until they cool completely.

11. Pickled 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 tsp, Bay leaf - 1-2 pcs., Allspice - 2 peas, For marinade (for 8 cans of 0.5 liters): 75 grams, Sugar - 150 grams, Table vinegar - 1 cup
0.5 l jars with lids must first be sterilized. Wash cucumbers. Cleansing onion, 2-3 medium onions, 1 carrot are consumed for each jar. Cut the cucumbers crosswise into centimeter washers. We also cut the onion into thin rings, and rub the carrots on 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 pepper. 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 to the top of the jar we alternate layers. Next, we make a 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 cup), 150 g of sugar and pour in a glass of table vinegar at the end. Pour jars with boiling marinade, cover with lids and sterilize for 35 minutes at a low boil. We take it out, roll it up tightly, you can turn it over, but if you want to keep a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover the pickled salad - let it cool until the next day.

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

13. Lightly salted cucumbers "Sharp"
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. Trim off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. At the bottom of the jar, place 2/3 of the total amount of dill and thinly sliced ​​garlic. Then lay out 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. Put 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 again pour the cucumbers with the resulting saline solution. Cover the jar with a saucer, on which place a small weight, such as a small jar of water. Leave 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 bitter pepper, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips (I always take pepper either yellow or orange for a variety of colors), then cut cucumbers, but not thinly, and tomatoes (it is advisable to take tomatoes crepe kie, fleshy, well brown, so that they do not become limp and do not turn into porridge). When laying vegetables, tamp a little. Then put 4-5 pieces 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 tablespoons of topless salt, when it boils, pour 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 up.
In winter, when serving, drain the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour vegetable oil to taste.

15.Assorted marinated granny Sonya.
For 3 l. jar: Marinade: 2 tbsp salt, 6 tbsp sugar, 100 g vinegar 9%
At the bottom of the jar we put a leaf of grapes, 1 leaf cr. currants, 1 leaf black. currants, a bunch of dill along with an inflorescence, 2 laurels. 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 (1 liter 150 ml) into each jar. Let stand for half an hour. Then pour all the water from the jars into a large saucepan (or two), add salt, sugar, vinegar, 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.

Pickled cucumbers in jars

Pickled cucumbers for the winter are seaming using vinegar. Pickled cucumbers are easy. Bring the marinade to a boil, pour over the cucumbers in jars and sterilize. You can add to twist citric acid, spicy greens. Pickled cucumbers are both an everyday snack and decoration holiday table, especially in New Year. However, if you try, and seriously approach the issue of harvesting, having made a sufficient number of cans of canned cucumbers for the winter, then you will not have to wait until the holidays. It will be possible to regularly open pickled cucumbers in jars and enjoy their spicy taste.

Recipe for pickled cucumbers for the winter

We have already briefly described how cucumbers are preserved for the winter. Let's dwell on some important details. The taste of cucumbers can be shaded and improved with the right additive. Someone uses blackcurrant leaves, someone adds dill, tarragon and horseradish. However, this is largely a matter of taste and habit. Therefore, take the recipe for pickled cucumbers for the winter from the one whose cucumbers you liked. You can conduct a "field study" - do different banks by signing where and what you put. For next season, you will only have to choose the most good recipe pickled cucumbers for the winter.

Preservation of cucumbers is very popular in Russia. In addition to pickled cucumbers, you can also canned cucumbers without vinegar. This is popular. Cucumbers are salted in a cold way - soaked in a cooled brine. Also pickled cucumbers in barrels. Choose to your taste! Preserving cucumbers for the winter: work hard once, enjoy all winter!

Crispy cucumbers - pickled, lightly salted - are always welcome guests on the table. In winter, they help us replenish our supply of vitamins.

It's hard to imagine a real holiday without them. traditional drinks who require spicy and savory snacks.

Best pickled cucumber recipes for the winter, as well as recipes for salads of cucumbers with onions and cucumbers with dill.

Cucumbers perfectly complement salads in winter, are combined with second courses and are suitable for making pickles.

Ingredients: cucumbers, water, black peppercorns, fresh green dill, mustard in grains, garlic, bay leaf.

Recipe

Pour cucumbers with water for 2-3 hours. Then wash well and cut off the ends.

Prepare jars and lids: wash with soda, sterilize. At the bottom of the jar, put a few sprigs of fresh dill, bay leaf, 1-2 garlic cloves. Put the cucumbers tightly in jars, I have 1.5 liter jars.

Boil the water and pour the cucumbers in the jars for about 3-4 hours (the water in the jars should be warm).

Drain the water into a saucepan to prepare the marinade. When draining, be sure to measure the amount of water (I poured water first into a half-liter jar, then into a saucepan).

Sugar 7 tbsp. l., salt 2 tbsp. l., vinegar 9% 150 ml.

Add everything to the water and boil the marinade. While the marinade for cucumbers is being prepared, pour 1 tsp of mustard in grains into each jar. and add 5 black peppercorns.

When the marinade boils, pour jars with cucumbers and roll up the lids. Banks are turned over and left to cool. No need to cover, as the cucumbers will come out crispy.

Proven Cucumber Recipe bell pepper, dill and garlic. delicious cucumbers for hot second courses.

Cucumbers - 500-550 g, water - 0.5 l., bay leaf, garlic - 1 prong, sweet green pepper - ½ part, dill - 3-4 sprigs, vinegar 9% - 3 tbsp. l.

Marinade per 1 liter of water: sugar 3 tbsp. l., salt 1.5 tbsp. l.

Recipe

Pour cucumbers with water for 2 hours. Wash and cut off the ends.

At the bottom of each jar put a bay leaf, chopped garlic, cut into strips Bell pepper, sprigs of dill.

Put cucumbers tightly in jars, pour vinegar. Boil water in a saucepan, adding sugar and salt.

Carefully pour marinade into jars with cucumbers, cover with lids and sterilize for 10 minutes (for liter jars, for larger jars, respectively, longer).

We take out the jars and roll up the lids. We turn over the jars with cucumbers and wrap them up. Leave until completely cool. From 2.5 kg. Cucumbers came out 5 liter jars spicy cucumbers for the winter.

Very tasty canned cucumbers with ketchup, having tried once, you will forever remain their fan.

Ketchup gives cucumbers a unique piquancy and preserves habitual taste canned cucumbers. I use chili ketchup to add a little spiciness to the cucumbers.

Ingredients per 1 liter jar: cucumbers, bay leaf, garlic, black peppercorns.

Marinade: sugar 200 g, salt 1.5 tbsp. l., vinegar 9% 300 ml., water 1 l., Chile ketchup 300 ml.

Recipe for cucumbers with ketchup

Pour cucumbers for 30 minutes with cold water, wash and cut off the tips.

At the bottom of the jar put 5 peppercorns, bay leaf, 2 cloves of garlic. Arrange cucumbers in jars.

Prepare the cucumber marinade: mix all the ingredients in a saucepan, stir, bring to a boil.

A marinade of these ingredients will be enough for 3 liter jars. Pour the marinade into jars, cover with lids and sterilize for 10 minutes (these are liter jars; for large jars, sterilize longer).

We roll up the jars with lids, turn them over. Leave to cool completely, uncovered.

sharp and delicious salad from cucumbers and carrots with spices for the winter.

Ingredients: cucumbers - 4 kg, carrots - 1 kg, sugar - 1 cup, vinegar 9% - 1 cup, vegetable oil- 1 cup, salt - 100 g, garlic passed through a garlic press - 2 tbsp. l., ground red pepper - 1 tbsp. l.

Attention: when preparing the recipe, a glass with a capacity of 200 ml was used.

Recipe

Wash the carrots, peel and grate on a coarse grater, but it is better on a grater for Korean carrots.

Wash the cucumbers in water, cut off the ends. Cut the cucumbers into 4 parts along, if the cucumbers are more than 10 cm in length, then cut in half - you get 8 pieces from one.

Prepare the marinade: mix vegetable oil, salt, ground red pepper, garlic, sugar and vinegar.

Mix cucumbers and carrots together, add marinade. Mix everything and leave for 4 hours to infuse.

decompose ready salad in sterilized half-liter jars, cover with lids and sterilize for 10-15 minutes (sterilize larger jars longer).

Half of the ingredients make 6 half-liter jars.

An excellent cucumber salad recipe for the winter without sterilization.

Ingredients: cucumbers 1.5 kg., onions - 700 g., vinegar 9% 75 ml., vegetable oil - 75 ml., sugar 2 tbsp. l., salt 1.5 tbsp. l., a mixture of peppercorns 10 pieces.

salad recipe

Wash cucumbers, cut into half rings or cubes. Peel the onion and cut into half rings. Add sugar, salt and pepper. Stir and let it brew for 30 minutes, cucumbers and onions will release juice.

Transfer the salad to a saucepan and bring to a boil. Bring to a boil and cook over low heat for 10 minutes, stirring constantly.

The salad should not boil, but let it languish. Add vegetable oil and vinegar. As soon as it boils, remove from heat.

decompose hot salad on the banks and immediately roll up the lids. Turn jars over and wrap, leaving to cool.

Another version of the salad for the winter of cucumbers with dill.

Ingredients: cucumbers 2 kg., vinegar 9% 150 ml., vegetable oil - 150 ml., sugar 150 g., salt 1 tbsp. l., ground black pepper, green dill 100 g.

salad recipe

Wash the cucumbers and cut lengthwise into slices, so that they fit into a half-liter jar.

Mix all the ingredients and add to the chopped cucumbers, mix well. Cover with a lid or towel and leave overnight (10-12 hours).

Arrange cucumbers tightly in jars, pour over juice and cover with lids.

Sterilize for 10 minutes, then roll up. Wrap the jars and leave to cool. It turned out 4 half-liter jars of cucumber salad with dill.

Video - Recipe for crispy pickled cucumbers for the winter

I hope that cucumbers rolled according to my recipes will give you the same pleasure in winter as our family.