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Recipes for pickled and pickled cucumbers for the winter. Crispy pickled cucumbers

The cucumbers that we all look forward to are growing bigger and bigger every day. At first we simply eat them fresh, then we start lightly salting them, either in jars or in . And now it’s time to prepare for the winter. We already have them with you, but there are still quite a few delicious recipes.

These greens turn out so crispy and tasty that you want to eat a couple right now, and even with potatoes, mmmm! Now I’m writing and imagining how I will treat guests who come to visit in winter. I'll take out the jar and put it on the table. It will fly away in one evening, maybe it won’t be enough and you’ll have to open more. And when friends come, the first thing they ask for is these cucumbers.

There are a few more basic ingredients that are important when canning cucumbers. Their use is mandatory for all housewives. This is of course great mood and great desire. And then things will go like clockwork!

This is a very simple way. We made 3 jars at once and it took us about an hour to do everything. The cucumbers turn out incredibly tasty and crispy. And the most important thing is that the amount of salt and sugar comes out just right. They can be used as a snack or cut into a salad, for example: .

Ingredients for 1 jar:

Cucumbers – 1.5 – 2 kg;
Garlic – 4 cloves;
Cherry leaf – 5 pcs.;
Dill umbrella – 1 pc.;
Black peppercorns – 0.5 tsp;
Salt – 2 tbsp. l. without slide;
Sugar – 2 tbsp. l. without slide;
Vinegar 70% – 1.5 tsp;
Water – 1 l.

Preparation:

1. As always, you need to soak the cucumbers. It doesn’t matter if they come from the store or from the garden. After lying in the water for a while, the fruits will be washed better and will absorb the missing moisture. Pour into any basin and pour cold water. Leave for 1 – 2 hours. Then wash them thoroughly under running water.

2. We also clean and rinse the garlic and herbs. While they dry a little, prepare the jars. You can clean them in dishwasher. Either the old way with baking soda or cleaning products. There is no need to sterilize them. But it’s better to boil the lids for a couple of minutes.

3. Place garlic at the bottom of the container. It can be cut into two to four parts. Next we send cherry leaves and an umbrella of dill. Also add peppercorns.

4. Now comes the hardest and time-consuming part. Place cucumbers in a jar. You can place them lying down or standing. It depends on the size of your fruits. But try to keep them closer to each other.

5. Let the water boil. When it boils, pour it into the jar. Cover the top with a lid and leave for 5 minutes.

6. During this time, pour sugar and salt into the pan. Pour the liquid out of the jar and set it to boil again. When the brine boils, add vinegar and turn off. Immediately pour it back into the jar and screw the metal lids on tightly.

Instead of vinegar, you can use citric acid. You will need about 1 teaspoon per jar.

7. Turn it over and check for smudges. Then put it under a fur coat until it cools completely. Then we send it for storage.

It turned out really quickly and very tasty. Let's move on to the next recipe.

How to deliciously salt cucumbers under an iron lid?

In general, as a rule, vegetables are marinated under a metal lid. And, if you want to get fruits like from a barrel, then without using vinegar or citric acid they are covered with nylon acid. But I prefer the method in which the cucumbers always turn out crispy and a little sweet.

Ingredients:

Cucumbers;
Dill umbrella – 2 pcs.;
Black currant leaf – 6 pcs.;
Black peppercorns – 10 pcs.;

Brine for 1 liter. water:

Salt – 1 tbsp. l.;
Sugar – 4 tbsp. l.
Vinegar 70% – 2 tsp.

Preparation:

1. Soak cucumbers in cold water. Then wash them thoroughly and cut off the ends. I also wash all the greens.

2. Let's prepare the container. To do this, the jars also need to be washed with baking soda or detergent. Boil the lids for 1 – 2 minutes.

3. First put dill and black pepper with allspice into the container. Now we put in our vegetables. Place them in any position: standing or lying down. The main thing is to be closer to each other. Cover the top with currant leaves.

4. Boil water and pour it into jars. Cover with lids and leave for 10 minutes. Then pour it back into the pan and add salt and sugar. Boil again.

Typically a 3 liter jar holds 1.5 liters. water; in a 2-liter bottle - 1 liter; in 1 liter – 0.5 l.

5. Turn off and pour in vinegar. Pour the brine into jars and tighten the metal lids with a special seaming wrench.

6. Turn the jars upside down and cover with a warm blanket. Leave in this position until it cools completely.

You can store such a preparation at any temperature: even in the cellar, even in the room.

Pickled cucumbers - recipe for a liter jar:

If the family is small, then it is best to make preparations in small containers. To take it out and eat it. Although, when you are making several recipes, it is also convenient to preserve in small jars. Now the big ones stagnate in the refrigerator and take up a lot of space.

Ingredients:

Cucumbers;
Hot pepper – 1 pc.;
Dill umbrella – 2 pcs.;
Cherry leaf – 4 pcs.;
Sheet black currant-4 things.;
Bay leaf – 1 pc.;
Garlic – 2 cloves;
Black peppercorns – 6 pcs.;
Allspice peas – 3 pcs.;
Salt – 1 tbsp. l.;
Sugar – 4 tbsp. l.;
Citric acid – 0.5 tsp;
Water – 0.5 l.

Preparation:

1. Prepare the cucumbers again. To do this, we first soak them. Then wash and cut off the ends. Everything else is washed and cleaned. It is enough to simply wash the jars, but do not sterilize them.

2. First put the leaves and dill into the container. Then garlic, cut it into two or four parts. Don't forget about peppercorns and allspice. Only now we add cucumbers. You can also add hot pepper. Just a little bit, a couple of rings.

3. Boil water and pour it into a jar. Cover with a lid and leave for 5 minutes. Now pour the water back into the pan and boil again. Pour boiling water over again and leave for a couple of minutes.

4. Now we drain the water into last time and add salt, sugar and citric acid to it. Bring to a boil and pour the brine into the jar. Roll up with metal lids.

Use plain salt, preferably coarse. But without additives (iodized ones are not allowed!). Otherwise, your workpieces will fly up into the air.

5. Turn it upside down and cover it with a blanket. We wait for it to cool down and put it away for storage.

Crispy cucumbers for the winter - recipe with vinegar:

So many ways and all so similar. You can add something of your own to each preparation. This will only make them tastier. This could be hot pepper or mustard seeds. Anything. But by adding horseradish, you will not only improve taste qualities, but also the hardness and crunchiness of cucumbers. They won't be spicy, but they will definitely be tasty!

Ingredients:

Cucumbers;
Dill – 3 sprigs;
Garlic – 4 cloves;
Horseradish root – 5 cm;
Horseradish leaf – 1 pc.;
Allspice peas – 5 pcs.;
Black peppercorns – 8 pcs.;

Brine for 1 liter. water:

Salt – 1 tbsp. l.;
Sugar – 1 tbsp. l.;
Vinegar 70% – 1 tsp.

Preparation:

1. Soak cucumbers in water for 2 – 4 hours. Then wash and cut off the ends. We also peel garlic and horseradish.

2. Place garlic, horseradish (root and leaf), dill and allspice and black pepper into clean jars. We also place the cucumbers very tightly. Very large ones can be cut.

3. Fill the contents of the container with boiling water and leave for 10 minutes, covering with a lid. Then pour the water into a saucepan and add salt and sugar. Boil again.

4. Pour vinegar into the boiling brine and turn it off. Pour it into cucumbers and roll up with metal lids.

5. Turn the jars over and cover with a warm blanket. When they have cooled down in this position, we put them away for storage in the basement, cellar or pantry.

I also suggest watching a video on how to make crispy cucumbers for the winter. Here you can clearly see how to roll up delicious green fruits, which we love to eat in winter. It is clear that to make them crunchy, it is not enough to add one horseradish. The greens themselves should be firm and freshly picked. That is why they must be soaked. But also so that they do not absorb a lot of brine.

I hope you enjoyed the techniques I shared with you today. They are quite simple and quite fast. Cucumbers can be soaked from evening to night so that you can quickly pickle them in the morning. Well, I say goodbye to you for today, see you again!

Winter preparations from vegetables are ahead of a variety of jams and compotes: this is not just a dessert, but a full-fledged dish. Pickling and pickling cucumbers in liter jars helps create a quick, healthy lunch from them. During conservation important role The role of the brine is played, for which you need to carefully calculate the ingredients so as not to reduce the shelf life.

How to prepare brine for lightly salted cucumbers in 1 liter of water

There are a lot of recipes for liquid for canned vegetables. Few housewives use the standard brine composition - water and salt. Various spices, herbs, herbs, as well as vegetables and even berries - everything benefits the taste, aroma and color of the preservation. The only true one perfect recipe does not exist: it is undesirable to deviate only from some axioms concerning the proportions between salt and water, or the amount of vinegar at . The remaining nuances are left to the discretion of the hostess.

Some important advice from professionals to receive delicious pickle:

Do you want your cucumbers to be crunchy regardless of the pickling method? Add currant, oak, grape or horseradish or cherry leaves. Do not forget that before screwing on the lids you will need to remove them - the leaves are only needed when preparing the brine.
Need a flavorful, savory snack? Throw bouquets of cloves and a little coriander into the jars after the brine has been poured.
Classic set for universal pickles – Bay leaf, allspice, dill umbrella. Take 1 unit per liter of water, and only 3-4 peppercorns.
When creating a brine, it is important not to overdo it with garlic, as it can kill the entire dish. For a liter of water, only 1 small clove is enough.
If you take horseradish, then for a liter of water you need a piece of root the size of 1/3 of your little finger. Hot pepper take only 1/4 of the pod, and the dried tarragon on the tip of a knife.
Do not try to put all the available ingredients into the brine, especially if there is only a liter of water: the more there are, the higher the chance of seeing fermentation in the jar.
If you decide to try the old vodka pickle recipe for cucumbers, you can reduce the amount of salt. This alcoholic product perfectly prevents fermentation processes, therefore it acts as a very high-quality preservative.

Cold salting method

This one is simple and quick option suitable for creating winter harvesting long-term storage, and for preparing snacks that can be eaten within a few days. A significant advantage is that the cucumbers will crunch, even if you did not take the densest specimens. Hot water often has a negative effect on the consistency of the product. However, due to the lack of heat treatment, the preservation has a greater chance of spoiling or exploding before winter sets in, so the preparation of the brine must be given special meaning.

Professionals give some important advice:

The volume of liquid depends on the number of cucumbers: a liter jar will take about 2-2.5 glasses, but it is recommended to make 4 glasses of brine. You can always get rid of the excess.
A brine for cucumbers prepared using this technology per 1 liter of water should contain 2 large heaped tablespoons of salt: this is approximately 70 g. You cannot take less, even for - there is a high probability of spoilage.
It is advisable to pour the brine over the cucumbers 2-3 times, leaving them for half an hour to an hour before adding spices and finally sealing the jar.
It is better to seal cucumbers in small jars - liter or half-liter: such preparations will be stored longer.

Hot brine recipe for lightly salted cucumbers

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

Classic hot brine per liter of water is obtained from:

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

Preparation:

Boil water and dissolve salt in it.
Place the cucumbers tightly in a jar, alternating with pepper and dill.
Pour in brine.
Sterilize, add aspirin, roll up.

How to make brine for pickled cucumbers

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

How much vinegar is needed for a liter jar of cucumbers?

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

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

How much salt per liter of water to use

The classic concentration for cucumber brine is considered to be 20%, but if you have to pickle rather than pickle vegetables, this parameter is lowered, because vinegar is included in the list of ingredients. Additionally, you need to take into account that the taste qualities of simple fine table salt and coarse rock salt are different, so the volume per liter of water also varies. Professionals recommend focusing on the following points:

In a traditional marinade you need to add a level tablespoon of table (not sea) salt for each liter of liquid. The share of sea water is reduced to a dessert spoon.
A marinade with acetic acid may require 1.5-2 level spoons for the same liter of water.
If sugar is added to the marinade and you want tender, crispy cucumbers, use 2 tablespoons of salt and 4 tablespoons of sugar for every liter of liquid.

Cucumber pickle for the winter with vodka

Pickled cucumbers for the winter in liter jars, prepared according to this recipe, are distinguished by their high density and shelf life, but are unacceptable for children and adolescent food - the alcohol concentration is too high. Classic set of ingredients for 1 liter of water:

salt – 40 g;
sugar – 50 g;
vinegar – 1/5 tbsp.;
vodka - spoon.

Preparation of brine:

Dissolve sugar and salt in boiling water, add vinegar by spoonfuls.
Boil for several minutes, if desired, add your favorite spices at the same time.
Carefully place the cucumbers into the container and immediately pour in the hot brine.
Add vodka last.

Video

Pickled cucumbers remain one of the most popular cold appetizers. Every housewife has her own delicious recipe. Making a blank is not so difficult: it is best to use the big three liter jars, however, you can get by with small ones. If possible, choose cucumbers with own plot, and if you buy, give preference to small fruits.

How to cook pickled cucumbers

Before you start pickling cucumbers, choose the right vegetables. A few secrets of experienced housewives will come in handy. In general, pickling has undeniable advantages: it is a high guarantee of the safety of seams, simplicity of the process and excellent results. The preparations can be used as a side dish, added to dishes or consumed on their own. To make crispy pickled cucumbers, check out these tips:

Choose small fruits that can fit completely into the jar.
The skin of cucumbers should have pimples, black spines and not be smooth.
Choose vegetables that are even green in color and not too dark. Their light areas should have a yellowish tint.
Properly selected cucumbers should not be bitter.

The marinade for cucumbers, which is a sweet and sour mixture, is of considerable importance. Salt, granulated sugar, selected spices, herbs and spices, vinegar or citric acid are dissolved in water. To decide how to pickle cucumbers correctly, it is recommended to first soak them for several hours so that they become stronger and more elastic. To prevent glass jars from exploding, add a pinch of mustard seeds to the mixture. For a quick effect, cucumbers need to be pricked with a fork or the ends cut off. After rolling, the jars are placed upside down and wrapped until they cool completely.

Pickled cucumber recipes

To decide how to preserve cucumbers for the winter in jars, you need to decide on the filling method, which can be hot, cold or sterilized. In the first option, the jar with the contents for heating is filled with boiling water or marinade two or three times for about 3-5 minutes. At the last filling, add vinegar, after which you can roll up the lid. In the second method, the contents are poured with cold marinade, after which the seaming is performed without heating. In the third method, the jars are sterilized. The following are used as additives:

black pepper;
allspice (pink or white) pepper;
cloves;
garlic;
Bay leaf.

Crispy

Number of servings: 4 persons.
Calorie content of the dish: about 70 kcal.
Purpose: lunch, dinner.
Kitchen: shared.

Before you can make cucumbers crispy and spicy using home canning, you will need to buy required amount small vegetables. Before rolling, they will need to be packed tightly into the jars. The recipe for crispy pickled cucumbers involves using only dill as fresh herbs.

Ingredients:

Cucumbers – 900 g;
Dill – 1 bunch;
Sweet onion – 1 head;
Apple vinegar– 1.5 tbsp.;
Water – 1 tbsp.;
White peppercorns – 2 tsp;
Dill seeds – 2 tsp;
Coarse salt – 3 tbsp.

Cooking method:

Place thinly sliced onions, cucumber slices into two-liter jars and place dill on top.
Crush the white pepper and mustard seeds in a mortar, place them in a small saucepan, adding the vinegar, water, coarse salt, sugar, and dill seeds.
Bring the mixture to a boil over medium heat.
After boiling, pour the liquid into jars. Start closing after a day.

Without vinegar

Number of servings: 12 persons.
Calorie content of the dish: 28 kcal per serving.
Purpose: lunch, dinner.
Cuisine: Russian.

This pickling of cucumbers is great for those who do not like to use vinegar when preparing twists for the winter. classic recipe. You will need a lot of ingredients: the dish is seasoned not only with dill, but also with red chili pepper. The prepared twists will be the same as in the photo with homemade food recipes.

Ingredients:

Cucumbers – 1 kg;
Carrots – 1 pc.;
Chili pepper – 1 pc.;
Red Bell pepper- 1 PC.;
Celery leaves – 3 pcs.;
Horseradish leaves – 1 pc.;
Black currant leaves – 10 pcs.;
Dill – 2 pcs.;
Garlic – 1 head;
Black peppercorns – 1 tbsp;
Salt – 2 tbsp.

Cooking method:

Layer sliced cucumbers in 1.5-liter jars bell pepper, carrot. Then add the leaves and other ingredients.
To prepare the brine, boil a liter of water with two tablespoons table salt no slide.
After boiling, fill the contents of the jars with the prepared liquid, but do not seal them.
Let the containers stand for 5 days, then drain the brine and refill the contents with the hot mixture. After this you can start twisting.

In liter jars

Cooking time: 180 minutes.
Number of servings: 12 persons.
Calorie content of the dish: 32 kcal per serving.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Homemade and crispy cucumbers are great for salads. For pickling in liter jars, select fruits no longer than 8-10 cm. Before cooking, they must be soaked in cold water for at least two hours. After this, all that remains is to rinse them thoroughly and carefully place them in a jar in vertical position.

Ingredients:

Salt, sugar, vinegar - 2 tsp each;
Garlic – 3 cloves;
Leaves of cherry, laurel, black currant - 3 pcs.;
Black pepper – 5 pcs.;
Dill - a pair of umbrellas;
Hot pepper - to taste.

Cooking method:

Place the fruits in jars, then place cloves of garlic and pepper in the middle, and dill umbrellas on top.
With a break of 10 minutes, pour boiling water over the cucumbers, and for the third time, pour in the marinade. To prepare it, you will need to add granulated sugar, a little salt, and vinegar to boiling water.
Cover the jars with a lid.

Fast

Cooking time: 120 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 20-30 kcal per serving.
Purpose: lunch, dinner.
Cuisine: European.
Difficulty of preparation: easy.

This recipe for quick pickled cucumbers is great for those who don’t want to wait for the twists to be ready. Instead of glass jars you need to use regular Plastic container. Prepared vegetables are used as a snack or as an addition to various salads, for example, Viennese, with mushrooms and corn, with walnuts etc.

Ingredients:

Cucumbers – 300 g;
Honey – 2 tsp;
Garlic – 2 cloves;
Salt – 1/2 tsp;
Grape/apple cider vinegar 6% - 1 tbsp;
Cayenne pepper – 1/2 piece;
Freshly ground allspice – 0.5 g;
Parsley – 5 g;
Dill – 5 g.

Cooking method:

Cut the main ingredient into 4 equal parts lengthwise, then chop the pepper, herbs, and garlic.
Mix salt and honey, add vinegar and whisk everything well.
Place fresh cucumbers in a small container, cover with the spicy mixture, pour over the marinade and sprinkle with pepper (freshly ground).
Shake the closed container for about half a minute and put it in the refrigerator for about an hour and a half.

Lightly salted

Cooking time: 60 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 17 kcal per serving.
Purpose: lunch, dinner.
Kitchen: shared.
Difficulty of preparation: easy.

The question often arises of how to prepare lightly salted cucumbers as quickly as possible so that they are beautiful, as in the photo in the recipe book. To do this you need to use very in a simple way. It involves the use of only three components, which reduces cooking time. The main thing is to taste the dish for salt before storing the vegetables.

Ingredients:

Cucumbers – 1 kg;
Garlic – several cloves;
Salt - to taste.

Cooking method:

Cut the fruits into 4 parts and send them to a small plastic bag.
Add finely chopped or crushed garlic, dill and salt.
Shake the contents, then place the bag in the refrigerator for 20-30 minutes.

With dry mustard

Cooking time: 120-180 minutes.
Number of servings: 8 persons.
Purpose: lunch, dinner.
Cuisine: Danish.
Difficulty of preparation: medium.

Experienced housewives know how to pickle cucumbers for the winter with dry mustard to delight their family with preparations all year round. A simple recipe can complement your collection of marinades and brines. You can prepare a snack without a visual photo - everything is done very easily and simply. Be sure to soak the fruits in cold water to remove dirt and traces of chemical fertilizers.

Ingredients:

Cucumbers – 1.7 kg;
Vegetable oil, vinegar - 1/2 tbsp;
Salt – 50 g;
Garlic – 1.5 heads;
Sugar – 3 tbsp;
A pinch of mustard powder;
freshly ground black pepper – 2.5 tsp.

Cooking method:

Cut the vegetables lengthwise into 4-6 pieces, chop the young garlic.
Mix all ingredients in a bowl, then set aside to marinate in the cold for 2-3 hours.
Place the resulting mass into small jars with a volume of 300-500 ml.
Pour the marinade formed in the cucumbers, then roll up the containers.

For the Olivier salad

Cooking time: 120-180 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 30-40 kcal per serving.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

For the Olivier salad, beloved by many, instead of pickled ones, you can use ordinary pickled cucumbers, the recipe for which is extremely simple. Remember that their frequent use can be harmful due to the presence of acetic acid in the composition, which irritates the gastric mucosa.

Ingredients:

Cucumbers – 800 g;
Water – 400 ml;
Salt – 100 g;
Peppercorns – 8-10 pcs.;
Garlic – 1 pc.;
Cherry leaves – 5-6 pcs.;
Dill – 1/2 bunch.

Cooking method:

Place dill and cherry leaves on the bottom of sterilized jars, then place the vegetables tightly (don’t forget about soaking), vertically.
Throw two or three medium-sized garlic cloves inside each container, then add a few black peppercorns and 50 g of salt.
Fill the jars with boiled water, cover with plastic lids, and place in the refrigerator. You will be able to eat pickled cucumbers after 3 days.

Video

Pickled cucumbers with currant, cherry and horseradish leaves.

Ingredients:

1.8-2.2 kg cucumbers
50 g garlic
blackcurrant, cherry and horseradish leaves
6-7 black peppercorns
Dill seeds

For the marinade:

60 g salt
100 g sugar
70 ml 9% vinegar

Cooking method:

The recipe is for a 3 liter jar. Pre-soak the cucumbers for 2 hours. Place scalded currant, cherry and horseradish leaves on the bottom of the jar. Place the cucumbers tightly, add peeled garlic and spices. Pour boiling water over, cover with a lid and leave until cool. Drain the water, add salt and sugar, bring to a boil, pour in vinegar. Pour immediately hot marinade into a jar and seal it with a lid.

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Pickled cucumbers prepared according to this recipe need to be wrapped until completely cooled.

Cucumbers in grape leaves.

Ingredients:

1.5-1.8 kg cucumbers
grape leaves

For the marinade:

1 liter of water
300 ml apple juice
50 g sugar
50 g salt

Cooking method:

To deliciously pickle cucumbers using this recipe, you need to scald the vegetables with boiling water and immediately immerse them in cold water. Scald the grape leaves. Wrap each cucumber in a grape leaf and place in a sterilized jar. Bring water with juice, salt and sugar to a boil. Pour the boiling marinade into the jar and leave for 15-20 minutes. Then drain the marinade, bring to a boil again, pour into a jar and immediately roll up.

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Let cool and store.

Ingredients:

1.8-2 kg small cucumbers
4-5 sprigs of dill
parsley
green basil
celery
1 sprig of mint
2 leaves of horseradish
6-8 leaves of cherry and oak

For the brine:

1 liter of water
50 g salt

Cooking method:

Pre-soak the cucumbers for 2 hours. Divide the spicy herbs into 3 parts. Place 13 greens in the bottom of dry, sterilized jars. Fill the jars halfway with cucumbers, add 13 more greens and add cucumbers again. Cover with remaining herbs. Pour boiling water over the jars of cucumbers and leave for 10 minutes. Then drain the water, bring to a boil and pour into the jars again. Add salt to the water for the third time. Pour the brine into the jars, roll up, turn over and let cool.

Ingredients:

1.2-1.4 kg small cucumbers
20 g horseradish root
5-6 black peppercorns
black currant leaves
horseradish leaves
Dill seeds

For the marinade:

1-1.2 kg large cucumbers
50 g garlic
50 g salt
20 g sugar
45 ml 9% vinegar

Cooking method:

To pickle cucumbers at home using this method, large cucumbers and the garlic needs to be grated or chopped in a blender. Add salt, sugar, vinegar and leave for 30-40 minutes until the mixture releases juice. Place currant and horseradish leaves, grated horseradish root, dill seeds and peppercorns at the bottom of sterilized jars. Place small cucumbers. Pour in the cucumber mixture so that there are no voids left.

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Sterilize 1 liter jars for 12-15 minutes. Roll up, turn over and wrap until cool.

Ingredients:

2 kg cucumbers
50-60 g horseradish root
10 g chili pepper
horseradish leaves

For the brine:

1.4-1.5 liters of water
60 g salt
30 g sugar
a pinch of dill seeds

Cooking method:

This recipe for pickled cucumbers for the winter is designed for 3 1 liter jars (or 1 3 liter jar). Pre-soak the cucumbers for 2 hours. Cut the horseradish root into thin strips, and the chili pepper into rings. Place horseradish leaves on the bottom of the prepared jars. Place cucumbers on top, topped with chopped horseradish and chili. Fill the jars with boiling water to the very top, leave for 15 minutes. Drain the water, bring to a boil and pour back into the jars for 15 minutes. Add dill seeds, salt and sugar to the water drained from the cucumbers, bring to a boil and heat for 1 minute. Pour the brine into the jars, roll up, turn over and let cool.

Ingredients:

2 kg cucumbers
2-3 dill umbrellas
1 horseradish leaf
5-6 blackcurrant leaves
7-8 cherry leaves
20 g garlic
5 g mustard powder

For the brine:

1 liter of water
100 g salt

Cooking method:

Wash the cucumbers and leaves thoroughly. Place leaves, dill and garlic at the bottom of a clean jar. Place cucumbers tightly on top. Dissolve salt in warm water. Pour the brine into a jar, sprinkle with mustard powder. Cover the jar with a lid, place on a tray or plate, and leave at room temperature for 4-5 days. During this time, a light coating will appear on the cucumbers. Drain liquid from cucumbers. Fill cold water and drain again to remove all plaque. Pour cold water over the cucumbers again until it splashes out a little (there should be no air bubbles left in the jar). There is no need to add any more salt. Roll up the jar and store in a cool place. Check periodically to ensure that the lids do not swell.

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STEP #7
STEP #8

Home-pickled cucumbers will be ready in a month.

Sweet cucumbers and carrots.

Ingredients:

1.5-1.8 kg cucumbers
100 g carrots
20 g hot pepper
dill umbrellas
Bay leaf
black pepper

For the marinade:

1 liter of water
50 g salt
150 g sugar
150 ml 9% vinegar

Cooking method:

Pre-soak the cucumbers for 2 hours. Cut the carrots and hot peppers into slices and place them on the bottom of the prepared jars. Place cucumbers and spices on top. For the marinade, bring water with salt and sugar to a boil, remove from heat and add vinegar. Pour hot marinade into jars. Sterilize 1 liter jars for 10 minutes, 2 liter jars for 15 minutes, 3 liter jars for 25 minutes.

STEP #1
STEP #2

STEP #3
STEP #4

Roll cucumbers pickled with vinegar into jars, turn them over, let cool and store.

Cucumbers marinated in cucumber juice.

Ingredients:

1.2-1.5 kg small cucumbers
20 g garlic
20-25 g horseradish root
1 horseradish leaf

For the marinade:

1 liter cucumber juice
30 g salt
20 ml 9% vinegar

Cooking method:

To prepare cucumbers pickled with vinegar according to this recipe, you need to place a horseradish leaf, garlic and horseradish root, cut into circles, on the bottom of sterilized jars. Fill the jar tightly with cucumbers. Pour boiling water over, leave for 10 minutes, then drain the water. Bring cucumber juice and salt to a boil, remove from heat and pour in vinegar. Pour hot marinade into jars of cucumbers, roll up, turn over and leave until cool.

Ingredients:

600-650 g cucumbers
30 g onions
10 g garlic
15-20 g dill and parsley
3-4 peppercorns
2 clove buds
1 bay leaf

For the marinade:

1 liter of water
75 g sugar
45 g salt
50 ml 9% vinegar

Cooking method:

The amount of ingredients for this recipe for cucumbers pickled with vinegar for the winter is calculated for a 1 liter jar. Pre-soak the cucumbers for 2 hours. Then put them in a jar, top with chopped onions, garlic and herbs, add spices. For the marinade, bring water with salt and sugar to a boil. Pour vinegar into a jar and add hot marinade. To cover with a lid. Sterilize for 8-9 minutes.

Ingredients:

600-650 g cucumbers
20-30 g onions
10 g garlic
15-20 g of herbs (dill, tarragon, basil)
1 horseradish leaf
1 bay leaf
2-3 black peppercorns
15 ml 9% vinegar

For the brine:

1 liter of water
60 g salt
25 g sugar

Cooking method:

The recipe is for a 1 liter jar. Pour vinegar into the bottom of the jar, add onion, garlic, herbs and spices cut into rings. Fill the jar with cucumbers. Bring water with salt and sugar to a boil. Pour boiling brine over cucumbers. Cover the jar with a lid and sterilize for 7-8 minutes. Then roll up the jars of cucumbers pickled in vinegar, turn them over and let cool.

Cucumbers in sorrel marinade.

Ingredients:

1.5 kg cucumbers
15 g garlic
2 dill umbrellas

For the marinade:

800 ml water
400 g sorrel leaves
50 g salt
30 g sugar

Cooking method:

For this recipe for delicious pickled cucumbers, you need to pre-soak them for 2 hours. Then put them in jars, topping them with garlic, dill and currant and cherry leaves. Pour boiling water over, leave for 15 minutes, drain. For the marinade, chop the sorrel very finely, add water, and bring to a boil. Add salt and sugar. Pour the boiling mixture into the jars, roll up, turn over and let cool. These homemade pickled cucumbers are very tasty and aromatic.

Cucumbers are like barrels.

Ingredients:

2 kg cucumbers
20 g garlic
10-15 g horseradish root
2 dill umbrellas, horseradish and black currant leaves
5 g oak bark
peppercorns

For the brine:

1 liter of water
60 g salt

Cooking method:

To pickle cucumbers as indicated in this recipe, they must first be soaked for several hours. Place black currant leaves, chopped horseradish root, garlic, dill umbrellas, oak bark, and pepper at the bottom of jars scalded with boiling water. Fill the jar with cucumbers, cover with a horseradish leaf. To make the brine, bring water and salt to a boil and cool. Pour the cold brine into the jars, cover them with gauze and place on a tray. Leave to ferment for 2-3 days at room temperature. During this time, the cucumbers will change color and acquire a characteristic taste. Drain the brine from the cucumbers into a separate container. Pour boiling water over the jars of cucumbers, leave for 2-3 minutes and repeat the procedure. Bring the drained brine to a boil, pour into jars, roll up, turn over and let cool.

Look at the photos of pickled cucumbers according to the recipes presented on this page:

Ingredients:

600 g cucumbers
1 dill umbrella
15 g garlic
5 g mustard seeds
50 ml vinegar
15 g salt
20 g sugar

Cooking method:

The ingredients for this pickled cucumber recipe are for a 1 quart jar. Pre-soak the cucumbers for 2 hours. Pour vinegar into the bottom of a sterilized jar, add dill and garlic. Fill the jar with cucumbers, add mustard, salt and sugar. Fill the jar to the top with boiling water and sterilize for 5-7 minutes.

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STEP #4

Then roll up, turn over and let cool.

Ingredients:

1.5-1.7 kg cucumbers
30 g garlic
leaves of horseradish, cherry, black currant
5-6 peas of allspice
dill umbrella

For the marinade:

1 liter of water
200 ml 9% vinegar
30 g salt
80 g sugar

Cooking method:

To prepare pickled cucumbers for the winter according to this recipe, you need to put them in jars, top them with horseradish, cherry and blackcurrant leaves, add garlic and spices. Pour boiling water over, leave for 10 minutes, then drain the water. For the marinade, bring water with salt and sugar to a boil. Remove from heat, pour in vinegar. Fill the jars with hot marinade, immediately roll up, turn over and let cool.

The video “Pickled cucumbers for the winter” demonstrates the simplest recipes:

Cucumbers marinated in red currant juice.

Ingredients:

1.2-1.4 kg of cucumbers
5 leaves each of black currant and cherry
15 g garlic
20 g horseradish root
6-8 peas of allspice

For the marinade:

700 ml water
500 g red currants
50 g salt
50 g sugar

Cooking method:

Before deliciously pickling cucumbers, you need to first soak them for 3-4 hours. Then place them tightly in jars, topping them with leaves, chopped garlic and horseradish root, add peppercorns. Pour in boiling water and leave until cool. Then drain the water. For the currant marinade, pour 350 ml of water and bring to a boil. Rub the entire mass through a sieve, add the remaining water, and bring to a boil. Add salt and sugar. Pour boiling marinade over cucumbers.

STEP #1
STEP #2

STEP #3
STEP #4

STEP #5
STEP #6

STEP #7
STEP #8

Roll up, turn over and let cool.

Canned cucumbers with apples.

Ingredients:

1.5-1.8 kg cucumbers
400-500 g sour apples

For the brine:

1 liter of water
50 g salt
50 g sugar

Cooking method:

Pre-soak the cucumbers for 3-4 hours. Without peeling, cut the apples into slices and cut out the seeds. Place half of the currant and cherry leaves on the bottom of the jars. Place apples and cucumbers on top, cover with remaining leaves. Pour boiling water for 3-5 minutes, then drain the water and repeat pouring. To brine delicious pickled cucumbers for the winter, according to this recipe, you need to bring water with salt and sugar to a boil. Pour the boiling brine into the jars, roll up, turn over and let cool.

Ingredients:

1.8-2 kg fresh cucumbers
5-6 black peppercorns
dill umbrellas

For the marinade:

1 liter of water
200 g chili ketchup
200 ml 9% vinegar
200 g sugar
60 g salt

Cooking method:

To pickle cucumbers for the winter in jars as indicated in this recipe, they must first be soaked for 3-4 hours. Place 2-3 black peppercorns and an umbrella of dill on the bottom of sterilized liter jars. Fill the jars with cucumbers. To make the marinade, combine water with ketchup, sugar and salt and bring to a boil. Boil until sugar and salt dissolve. Then pour in the vinegar and remove from heat. Pour the flammable marinade over the cucumbers. Cover the jars with lids and sterilize for 15 minutes. Then roll up, turn over and let them cool.

Pickled gherkins “Spicy”.

Ingredients:

2 kg gherkins
5-10 g fresh hot pepper
10-15 clove buds
6 bay leaves
5 g ground cinnamon
6-8 peas each of black and allspice

For the marinade:

1 liter of water
40 g salt
75 g sugar
100 ml 9% vinegar

Cooking method:

To prepare pickled cucumbers according to this recipe, gherkins, hot peppers cut into rings and spices must be placed in sterilized jars. Pour boiling water for 20 minutes. Drain the water, measure its volume and use it to prepare the marinade. Add salt and sugar to the water, bring to a boil, pour in vinegar and remove from heat.

STEP #1
STEP #2

STEP #3
STEP #4

Pour the boiling marinade into the jars, immediately roll up, turn over and leave until cool.

Bulgarian pickled cucumbers.

Ingredients:

2-1.2 kg small cucumbers
50 g onions
15 g garlic
1 small horseradish leaf
2-3 bay leaves
3-4 peas each of allspice and black pepper

For the marinade:

1 liter of water
65 g sugar
40 g salt
120 ml 9% vinegar

Cooking method:

Before pickling cucumbers, they must first be soaked for 3-4 hours. Then put them in jars, top with chopped onions and garlic, add spices, and cover with a small leaf of horseradish. Pour in boiling water and leave for 15 minutes. Drain the water and use it to prepare the marinade. Add salt and sugar to it and bring to a boil. Pour in vinegar and remove from heat. Pour hot marinade into the jars, immediately roll up, turn over and let cool.

Ingredients:

500-600 g small cucumbers
70 g carrots
50 g onions
10-15 g horseradish root
10-15 g dill
75 ml 9% vinegar
20 g salt
75 g sugar
1 bay leaf
3-5 g mustard seeds
2-3 peas each of black and allspice

Cooking method:

The recipe is for a 1 liter jar. Before preparing pickled cucumbers for the winter, they must first be soaked for 3-4 hours. Cut the carrots and horseradish root into circles, the onion into half rings, and chop the dill. Place the cucumbers tightly in a jar, sprinkle with vegetables and herbs, add spices. Add salt, sugar and vinegar. Fill the jar with cucumbers to the top with boiling water, sterilize for 10-15 minutes.

STEP #1
STEP #2

STEP #3
STEP #4

Then roll up, turn over and let cool.

Marinated gherkins with tarragon.

Ingredients:

1 kg gherkins
20 g garlic
tarragon leaves
5-6 black peppercorns

For the marinade:

1 liter of water
60 g salt
20 g sugar
40 ml 9% vinegar

Cooking method:

To prepare pickled cucumbers according to this simple recipe they need to be placed tightly in jars, chopped garlic, tarragon and peppercorns should be added. Pour boiling water over and leave for 20-30 minutes. Drain the water and use it to prepare the marinade. Add salt and sugar to the water, bring to a boil, add vinegar and remove from heat. Immediately pour the marinade into the jars, roll up, turn over and leave until cool.

Cucumbers in apple juice.

Ingredients:

1.5-2 kg cucumbers
1 dill umbrella
5-6 blackcurrant leaves
sprig of tarragon

For the marinade:

1 liter apple juice
30 g salt
40-50 g sugar
10 ml 9% vinegar

Cooking method:

To prepare pickled cucumbers with vinegar for the winter according to this recipe, you need to pre-soak them for 2 hours. Then put them in a sterilized jar, add blackcurrant leaves, dill and tarragon. Pour boiling water over, leave for 10-15 minutes, then drain the water. Apple juice bring to a boil, add salt and sugar, boil for 2-3 minutes. Pour in vinegar and remove from heat. Pour the boiling marinade over the cucumbers, roll up, turn over and let cool.

Ingredients:

1.4-1.5 kg small cucumbers
2 dill umbrellas
10-15 g garlic
5 g oak bark

For the marinade:

1 liter of water
50 g sugar
40 g salt
100 ml 9% vinegar
5 g mustard seeds
5-6 black peppercorns

Cooking method:

To pickle cucumbers with vinegar for the winter according to this recipe, they must first be soaked for 3-4 hours. Place garlic and chopped oak bark at the bottom of the prepared jars. Fill the jars tightly with cucumbers and place dill on top. Bring the water for the marinade to a boil, add salt, sugar and spices, boil for 1 minute. Pour in vinegar and remove from heat. Pour hot marinade over cucumbers. Sterilize 1 liter jars for 10-12 minutes, 2 liter jars for 15-17 minutes. Then roll up, turn over and let cool.

Ingredients:

1.4-1.5 kg of cucumbers
15-20 g garlic
2 bay leaves
4 sprigs parsley

For the marinade:

1 liter of water
60 g salt
100 g sugar
100 ml 9% vinegar
3-4 peas of allspice
5 g coriander seeds

Cooking method:

Before pickling cucumbers for the winter, they must first be soaked for 3-4 hours. Then put them in jars, topped with garlic, parsley and bay leaves. For the marinade, bring water with salt, sugar and spices to a boil, remove from heat and pour in vinegar. Pour marinade over cucumbers. Sterilize 1 liter jars for 7-10 minutes, immediately roll up, turn over and let cool.

Ingredients:

1 kg cucumbers
300 g onions
50 g carrots
6-7 black peppercorns
4-5 sprigs of dill

For the marinade:

1 liter of water
100 ml 9% vinegar
100 g sugar
50 g salt

Cooking method:

Cut cucumbers, onions and carrots into slices, place in sterilized jars, top with herbs, add peppercorns. For the marinade, bring water with salt and sugar to a boil, add vinegar and remove from heat. Pour boiling marinade over vegetables. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 20 minutes.

STEP #1
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STEP #3
STEP #4

Then roll up, turn over and wrap until cool.

Cucumbers in tomato juice.

Ingredients:

1.5 kg cucumbers
20 g garlic
10 g horseradish root
3 bay leaves
5-6 black peppercorns
dill umbrella

For filling:

1 liter tomato juice
45 g salt

Cooking method:

To prepare pickled cucumbers as indicated in this recipe, they must first be soaked for 3-4 hours. Place garlic, horseradish cut into slices, bay leaves, peppercorns and dill at the bottom of sterilized jars. Then add cucumbers. IN tomato juice add salt, bring to a boil. Pour boiling juice into jars and sterilize: 1 liter jars for 10 minutes, 2 liters - 15-17 minutes, 3 liters - 23-25 minutes. Roll up, turn over and let cool.

Cucumber slices, canned with dry mustard.

Ingredients:

2 kg cucumbers
100 g garlic
50 g parsley
50 g salt
100 g sugar
100 ml vegetable oil
100 ml 9% vinegar
10 g mustard powder
3-5 g ground black pepper

Cooking method:

Before pickling cucumbers in jars according to this recipe, small vegetables need to be cut lengthwise into 4 parts, large ones - into 8 parts. Pass the garlic through a press, finely chop the greens. Mix all the ingredients and leave to marinate for 6-8 hours. Then put into jars along with the resulting marinade. Sterilize jars with a volume of 0.5 l 10-1 2 minutes, 1 l - 15-20 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

2 kg cucumbers
80-100 g garlic
60 g dill
30 g prepared mustard (sauce)
100 ml vegetable oil
100 ml 9% vinegar
100 g sugar
50 g salt
3-5 g ground black pepper

Cooking method:

To pickle cucumbers for the winter in jars as indicated in this recipe, small vegetables need to be cut lengthwise into 4 parts, large ones into 8 parts. Add mustard, ground pepper, sugar, salt, vinegar, chopped herbs and pressed garlic to the cucumbers. Leave for 6-8 hours. Then put the cucumbers with the resulting marinade into prepared jars and sterilize jars with a volume of 0 5 liters - 10-12 minutes, 1 liter - 15-20 minutes. Roll up the jars, turn them over and wrap them until they cool.

As practice shows, you can pickle cucumbers for the winter together with other vegetables.

Ingredients:

1 kg cucumbers
500 g squash
20 g garlic
10g fresh hot pepper
2-3 sprigs of parsley, celery, dill
black currant and cherry leaves

For the brine:

1 liter of water
60 g salt

Cooking method:

Cut the squash into 4 pieces. Place cucumbers and squash in jars, top with garlic cloves, hot pepper rings, leaves and herbs, and pour boiling brine over them. Leave at room temperature for 3-4 days. At this time, the brine may spill out of the jars, so it is better to place them on a tray. Then drain the brine into a separate container. Pour boiling water into the jars, leave for 15 minutes, drain the cooled water. Repeat the procedure again. Filter the brine and bring to a boil. Pour brine over vegetables. Roll up the jars and wrap until cool.

Cucumbers "Emerald".

Ingredients:

2 kg cucumbers
garlic
spicy herbs and spices to taste

For the marinade:

1.5 liters of water
50 g salt
75 g sugar
10 g citric acid
50 ml vodka

Cooking method:

To prepare cucumbers pickled with vodka for the winter, they need to be doused with boiling water and immediately immersed in very cold water. Place tightly in a 3 liter jar, top with spicy herbs and garlic, add spices. For the marinade, dissolve salt, sugar and citric acid in boiling water. Pour the boiling marinade over the cucumbers and leave for 5 minutes. Drain the liquid, bring to a boil and pour back into the jar for 5 minutes. Drain and bring to a boil. Pour the boiling solution into a jar, add vodka and roll up. Cucumbers pickled with vodka can be consumed within a couple of weeks.

Canned cucumbers in the microwave oven.

Ingredients:

1.2-1.5 kg of cucumbers
2 dill umbrellas
20 g horseradish root
20 g garlic
30 ml vodka
6 peas each of allspice and black pepper

For the brine:

1 liter of water
30 g salt
10 g sugar

Cooking method:

The recipe for these cucumbers, pickled with vodka, is designed for 2 1-liter jars. Pre-soak the cucumbers for 2 hours. Place an umbrella of dill, pieces of horseradish root, peppercorns, and peeled garlic on the bottom of sterilized jars. Place the cucumbers tightly. To make the brine, bring water to a boil, remove from heat, dissolve salt and sugar in it. Pour into the jars, without topping up to 2 cm. Place the jars in the microwave oven for 3-5 minutes at maximum power. The brine in the jars should boil; the exact time depends on the power of the microwave oven. As soon as the liquid boils, remove the jars and pour 15 ml of vodka into each.

STEP #1
STEP #2

STEP #3
STEP #4

STEP #5
STEP #6

STEP #7
STEP #8

Immediately roll up, turn over and let cool.

Ingredients:

2 kg cucumbers
40 g garlic
20 g horseradish root
4-5 blackcurrant leaves
1 horseradish leaf
2 dill umbrellas
2 bay leaves
6-7 black peppercorns

For the marinade:

1 liter of water
50 g salt
25 g sugar
5 g citric acid

Cooking method:

To pickle cucumbers for the winter with citric acid, they must first be soaked for 3-4 hours. Then put in sterilized jars, topped with garlic cloves, pieces of horseradish root, leaves and dill, and add spices. Combine all ingredients for the marinade and bring to a boil. Pour boiling marinade into jars of cucumbers and sterilize: 1 liter volume - 15 minutes, 2 liters - 25 minutes, 3 liters - 35 minutes. Roll up cucumbers pickled for the winter with citric acid, turn them over and let cool.

Canned cucumbers with citric acid without sterilization.

Ingredients:

2 kg cucumbers
30 g garlic
20 g horseradish root
dill umbrellas
hot pepper to taste

For the marinade:

1 liter of water
50 g salt
5-10 g sugar
5 g citric acid

Cooking method:

Before pickling cucumbers in jars, they must first be soaked for 3-4 hours. Place garlic, hot pepper rings and pieces of horseradish root on the bottom of liter jars. Fill the jars with cucumbers, put an umbrella of dill on top. Place the jars on a tray and pour boiling water over them until it splashes out a little. Leave for 5 minutes. Drain the water, measure its volume and use it to prepare the marinade. Pour salt, sugar, citric acid into it and bring to a boil. Pour boiling marinade into jars, roll up and turn over. Cucumbers pickled with citric acid should be allowed to cool.

2 kg cucumbers
12 lemons
3-4 bay leaves
2-4 peas each of black and allspice

For the marinade:

1 liter of water
40 g salt
150 g sugar
5 g citric acid

Cooking method:

For this recipe for pickled cucumbers with citric acid, pour boiling water over the lemon and cut into slices. Place the cucumbers in sterilized jars, add bay leaf, pepper and lemon (1 circle per 1 liter jar). Pour boiling water over the cucumbers for 20 minutes. Then drain the water and use it to prepare the marinade. Add salt, sugar, citric acid and bring to a boil. Pour the boiling marinade into the jars, roll up, turn over and wrap until cool.

The best recipes for pickled cucumbers are presented in this video:

It's such a hot time right now. The harvest is ripe and housewives have to work longer in the kitchen to prepare various delicacies for the winter. Today I want to offer you delicious recipes crispy pickled cucumbers.

Even if housewives do not prepare them, they buy them ready-made. But often store-bought cucumbers contain so much vinegar. And you can choose the appropriate recipe yourself and determine for yourself what kind of cucumbers you like - salty, spicy or sweet. After all, it’s so delicious to crunch with potatoes in the winter, and maybe even with vodka on holidays.

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

How to pickle cucumbers so they are crispy:

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

Crispy pickled cucumbers for the winter - recipe for 1 liter

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

Ingredients:

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

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

Lids for rolling must be boiled in advance.

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

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

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

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

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

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

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

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

Sweet crispy pickled cucumbers for the winter recipe for 1 liter

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

Ingredients:

cucumbers
peppercorns
carrot
onion
Bay leaf
dill
mustard seeds
chilli

Marinade for 1 liter of water:

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

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

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

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

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

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

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

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

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

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

Crispy pickled cucumbers with mustard - a recipe for the winter

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

Ingredients:

cucumbers
peppercorns
horseradish leaves, black currant
Bay leaf
dill
garlic

Marinade for 1 liter of water:

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

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

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

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

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

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

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

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

Crispy pickled cucumbers for the winter without sterilization

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

Ingredients:

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

Marinade for 1 liter of water:

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

We will use the 3-fold filling method.

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

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

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

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

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

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

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

Crispy pickled cucumbers with vodka - a recipe for the winter

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

Ingredients:

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

Marinade:

salt - 100 gr.
vodka - 50 gr.

Pickled cucumbers for the winter - a finger-licking recipe

Another wonderful recipe, according to which I have been canning for 10 years and the cucumbers are always very tasty, in fact, “finger-licking” cucumbers.

Ingredients:

cucumbers
garlic
onion
carrot
horseradish root or leaves
Bay leaf

Marinade for 3 liters of water;

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

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

2. Place the cucumbers tightly in the jar.

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

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

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

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

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