How to pickle crispy cucumbers in a jar for the winter (recipe without sterilization). Pickled cucumbers for the winter in liter jars

No matter how tasty salted tomatoes are, salted crispy cucumbers remain for Slavic peoples favorite snack. There are as many types of pickling cucumbers as there are housewives. Most the old way- This is pickling cucumbers in barrels. Moreover, it is not German “gurkens”, the size of a little finger, that are salted, but full-fledged ripe cucumbers, which, due to the release of lactic acid, are stored for a long time in mild cold and serve as a cure for many diseases. Now it is fashionable to pasteurize cucumbers, after which they can remain warm for years. Many housewives add sugar to cucumbers - a source of fermentation. This is how problems are created. The brine is drained from the jars several times and boiled. You get sweet boiled cucumbers. Half of the cans with which explode a little later.
In Siberia, they pay a lot of attention to salting and salt according to classical canons. This time we will tell you how to prepare canned pickles in jars for the winter in a simple way. Siberian recipe. The pickling turns out very tasty; we salt the crispy cucumbers with a little vinegar, but if you store the cucumbers in a cold room, you can pickle them without vinegar.

Taste Info Cucumbers for the winter

Ingredients

• fresh cucumbers – 1.5 kg;
• salt – 2 tbsp. l.;
• dill, unripe umbrellas - 4 pcs.;
• vinegar 6% - 2 tsp;
• cloves – 2 pcs;
• Bay leaf- 2 pcs.;
• black peppercorns – 10 pcs.;
• allspice peas – 2 pcs.;
• garlic, cloves – 4 pcs.

How to make crispy pickles for the winter

Let's start pickling cucumbers for the winter and serving them lightly salted.
For an example of pickling cucumbers for the winter, let’s take two glass jars, one for seaming, with a capacity of 1 liter, and the second, European standard 0.8 liters with a thread for a lid. For salting in other containers, the amount of ingredients must be recalculated. Rinse the cucumbers in hot running water. All damaged fruits should be set aside for fresh or lightly salted consumption. No circumcisions! Cucumbers are salted for the winter in their original form.


We push our cucumbers as tightly as possible into jars washed and scalded with boiling water. Prepare black peppercorns, bay leaf, salt, allspice and cloves.


In each jar we put 5 black peppercorns, 1-2 allspice peas, one clove (a very dangerous spice, 5 pieces per 1 liter and the cucumbers will be spoiled), a bay leaf and 2 cloves of garlic, cut in half. By and large, the taste of a pickled cucumber is determined by salt, garlic and dill. Pour 2 teaspoons of salt into each jar.


We plug the tops of the jars with bunches of dill. We try to hammer the dill wad as tightly as possible.


There is constant debate about the use of vinegar when making pickles for the winter. This spice is a preservative. If the cucumber storage temperature is around 0 degrees, you don’t need to add vinegar. Add vinegar diluted to 6% (a little hop-suneli will improve its aroma) in the amount of 1 teaspoon per jar.

Carefully and slowly (in 2-3 batches) pour boiling water into the jars of cucumbers. Let's rotate them a little vertical position and let the air out. Wait 3-4 minutes and add boiling water to the top. Close the jars with lids scalded with boiling water. The threaded jar can be turned over and chatted. It is better to stir the jar with a nylon lid after it has cooled. The next morning, put the cucumbers away for storage. They will ripen in 2-3 months.


You can also quickly pickle cucumbers. We cut off the heads and butts of the washed cucumbers; any problematic cucumbers are suitable here.


We cut the cucumbers into pieces and put them in clean jars. Add salt, garlic, dill and bay leaf. Other spices won’t even have time to soak; there’s no point in wasting them.


For a jar with a capacity of 0.5 liters, 1 teaspoon of salt is enough. We plug the jar with dill, fill it with boiling water and close the lid. These cucumbers can even be salted in a saucepan. We keep the jars of pickles in the room until they cool down and put them in the refrigerator.


After 1 day, the cucumbers are ready to eat.

“Shall we make cucumbers for the winter? Salted or pickled? Both? Of course we will"! This is the question and the answer received that probably sounds in every family. And most likely after this dialogue, preparations for the process itself begin. We rattle cans, taking them out of the “bins”, we carry cucumbers in bags or buckets, some from the garden beds, some from the store, we run at the last moment for salt, and so on…. overall fun!

For those who are just heading out of town to open the summer season, it may seem premature to talk about upcoming preparations for the winter. And yet, advice on how to make the future harvest happy in the cold winter will be useful.

And I don’t think it’s worth even talking about how and what to eat with and what to cook with pickled or pickled cucumbers. What is it worth? It’s not like without them! And without our cucumbers? In general, we are not lazy, we make preparations for the whole winter so that there is enough for everything.

Cucumbers for the winter - how to salt cucumbers in jars correctly and tasty

A simple and proven recipe for pickling cucumbers for the winter - right in jars. This method of pickling is also useful for city residents who do not have areas for growing vegetables or special places for storing preparations.

What you need to prepare for pickling cucumbers for the winter

We start with choosing cucumbers. We won't go into description different types, general rule– do not salt early varieties, long varieties, greenhouse varieties, and in general cucumbers from the store.

If you don’t have your own beds, you can buy it at the market from small traders who sell their harvest. The cucumbers should be fresh, picked no more than two days ago, medium-sized, not pot-bellied, strong and whole. You need to prepare these cucumbers on the basis that it will take about five kg for 3 three-liter glass jars. vegetables

Along with the cucumbers, prepare or buy for pickling horseradish leaves, currant and cherry leaves, dill stems, bay leaves, peppercorns, garlic, mustard powder, and coarse salt.

You will also need three-liter glass jars, metal lids and a machine for rolling them. For those who are embarking on the fascinating process of pickling cucumbers for the first time, you need to keep in mind that it will take approximately six hours of time. And voila - cucumbers will be present in your diet for the winter!

Let's begin the process of preparing cucumbers for the winter

Place cucumbers in large saucepan, it’s better to put them in a basin, remove the unwhole or rotten ones and fill them with cold water so that the cucumbers float. We keep them in water for about five to six hours.

While they are sour, prepare the spices for pickling. We wash the leaves and dill and scald them hot water and leave in a sieve to allow the water to drain.

It is not necessary to sterilize the jars, just wash them well warm water With baking soda. After washing, scald each jar with hot water and leave to dry upside down on a towel. Also wash the metal lids with hot water and baking soda.

Cucumbers for the winter - the next step

After these five to six hours, remove the cucumbers from the basin and rinse well with water. We peel the garlic, no need to cut the cloves. Next, put the garlic in the container, all the cooked leaves, black peppercorns, maybe add a piece of hot pepper for spiciness.

Then we place the cucumbers vertically in the jars as densely as possible, starting with the larger ones. If there are leaves or dill left, you can put it on top.

Preparing brine for pickled cucumbers

Add two tablespoons of coarse salt to one liter of water.

Keep in mind that a three-liter jar will contain approximately two liters of ready-made brine; this will depend on the density of the vegetables in the jar. That is, in order to fill three such jars with brine, boil six liters of water and add twelve large spoons of salt.

Slowly fill the jars to the top with boiling brine and simply cover them with metal lids.

Now, we need to forget about these jars of cucumbers and leave them to sour for three days at room temperature. The brine will become cloudy and a little foam may appear - this is normal. Therefore, immediately place the containers on a towel or film so as not to stain the table.

We finally roll up cucumbers for the winter with mustard powder

After three days, remove the lids from the jars, rinse them with soda and boil for 2-3 minutes. We take a large saucepan, preferably 6-7 liters, and carefully pour the brine from the jars into it, holding the cucumbers and leaves in the jars.

In each jar, pour one tablespoon of mustard powder on top of the cucumbers.

Boil the cloudy brine in which the cucumbers were fermented again and again pour it into the jars of cucumbers. Fill the brine to the top, even to the convex meniscus, immediately close the lid and roll up.

Then we prepare a place for the cans where they will cool. Somewhere not on the aisle we put an old blanket, bedspread, etc. on the floor, put the cans on it upside down so that the lids are at the bottom, and wrap it on all sides with a blanket. In this position, the jars should cool down.

Once they have cooled down, after about a day or two, we open the blanket and put the jars away for storage in a convenient place - a pantry, a table, a closet.

It is important that there is no battery nearby. No need to put it in the refrigerator. You can take it to a warm basement, but not to the balcony. They may freeze in the cold.

The jars can be stored this way for up to two years. The cucumbers in them will finally be salted in 2-3 months. If you notice that the lid on the jar is swollen, then simply open it, pour the brine into the pan, boil it and roll it back with a new metal lid and cool it upside down under a blanket. The cucumbers will continue to stand normally.

That's all the wisdom. These cucumbers are suitable for salads, for preparing first and second courses, and as a snack. Having opened a jar of aromatic cucumbers in winter, you will not regret the time spent in summer.

Pickled and sour cucumbers: grandma’s recipe without sterilization

Cucumbers can be prepared for future use by pickling them directly in jars, avoiding the use of vinegar and sterilization. If you do this at the end of summer - beginning of autumn, then the pickled crispy cucumbers will not acquire a sour taste over time and will continue to crunch until spring. And, you see, a natural product that has not undergone heat treatment is much healthier for the body than one that has undergone hot pickling.

The best proof of this is the good health of people who lived in former times, when vinegar was not used in preparing foods for long-term storage - fermentation in tubs and barrels.

Try pickling cucumbers for the winter using the method that has been used in my family for several generations - you will definitely like it:

Let's prepare the ingredients:

Thoroughly rinsing large cucumbers, immediately cover them with water. If it is not possible to take well water, then bottled water will do - the main thing is that it is clean. Salts - based on one liter of water, 2.5 level tablespoons, 5 small cloves of garlic, part of horseradish root. Also put its leaves along with cherry and currant leaves. You can add, if you like, tarragon, celery, regan (basil).

The workpiece itself:

Wash the jars with hot water and baking soda, scald with boiling water. Turn over onto a clean towel and let the water drain. Then we put herbs and spices on the bottom of the jar and pack the cucumbers tightly. Fill with brine to the top! Place a leaf of horseradish under the lid. Cover with nylon lids and place in a cool place.

That's all! Bon appetit!

I'm sure that next year You will want to prepare just such cucumbers for the winter!

Pickled cucumbers in tomato sauce for the winter

Everyone loves deliciously prepared food. And without vegetables it is impossible to do this. After all, vegetables not only make our table more beautiful, but also improve taste qualities dishes. Now, at any time of the year, every supermarket is full of fruits and vegetables, but in winter, and not only, you want something special, piquant.

Here is the recipe, it’s simply killer - cucumbers for the winter tomato sauce(sounds interesting. huh?).

When marinating, two general rules must be followed:

1) For cucumbers to be tasty, you need to choose fruits that are small in size; they are dense and have a delicate skin.

2) Before marinating, soak the fruits in soft water for eight hours to make them crispy.

List of ingredients:

• Eight kg of small cucumber fruits;
• six large sweet peppers;
• a couple of things hot pepper Chile;
• four liters of tomato juice;
• twelve pieces of peppercorns;
• five large heads of garlic;
• salt and sugar

The process of pickling cucumbers

Wash the cucumbers thoroughly and put them in jars. Add a piece of hot pepper to them and fill with boiling water.

Cleaning Bell pepper and garlic, then grind everything until smooth. Pour the resulting mass into tomato juice, add salt and sugar to taste. Heat it on the stove, remembering to stir it constantly. Boil for at least 15 minutes.

For a liter jar, we use approximately 20 grams of salt and 30 grams of sugar.

Next, all the water is poured out of the jars of cucumbers. Now pour the prepared sauce over the cucumbers and add a peppercorn to each. Cover the top with sterile lids and set to boil (water bath) at the rate of three-liter for 30 minutes, liter for 20 and half-liter for 10 minutes.

Then we roll everything up tightly and turn it over, placing it on the lid. Once completely cooled, leave in a cool, dry place to store.

As a result, we get very tasty, crispy pickled cucumbers and an excellent sauce.

Sweet pickled cucumbers

If you and your family love pickled cucumbers, this wonderful recipe will suit you. They are very easy to prepare and will take no more than an hour. I advise you to try this recipe too. But, of course, you need to cook it first.

For one kilogram of cucumbers you will need:

• Salt - two tbsp. spoons;
• two inflorescences of dill;
• garlic - one clove;
• four cherry leaves;
• allspice - 3 pcs;
• water - liter;
• vinegar 9% - one tbsp. spoon;
• sugar - two tbsp. spoons.

How to cook:

Wash the cucumbers and cut off the ends. Next, prepare the jars, add pepper, dill, cherry leaves and garlic. Fill the jar to the top with cucumbers. Boil one liter of water with sugar and salt in a saucepan, pour the resulting marinade into our cucumbers, wait ten minutes.

Korean cucumbers

I cannot vouch, dear reader, that the proposed recipe for the appetizer “Korean-style cucumbers” is the real thing, or as they say in the culinary community, classic recipe cucumbers The same goes for the fact that Korean-style cucumbers are prepared in Korea itself according to this recipe.

It was selected among the many options existing on the network as the most suitable for our conditions. Plus, according to this recipe, the Korean cucumber appetizer itself was already prepared, which everyone liked both in taste and appearance.

I couldn’t resist offering this recipe, although it doesn’t quite fit into the topic of preparing cucumbers for the winter. But don't judge strictly, just consider it a bonus. Why make a separate article on one recipe (since the topic about cucumbers came up, let’s finish it..).

So, the recipe is in the studio!

Korean cucumbers - set of products

• As many as a thousand grams of cucumbers (that is, a kilogram...);
• two hundred fifty g. beef
• one sweet pepper
• three cloves of garlic
• one hundred ml. oils
• bulb
• coriander
• red pepper
• sesame
• ground pepper
• soy sauce, sugar, vinegar, cilantro, salt

Korean cucumbers - preparation:

2). Cut the beef into strips, finely chop the onion, and cut the prepared sweet pepper into strips.

3). Heat the oil, add the beef strips, stir for a few minutes, and fry. After the meat strips have browned, add the onion and cook until translucent. Next, add the pepper strips and continue cooking for two minutes. After removing from heat, add red pepper and chopped garlic.

4). Drain the juice completely from the cucumber slices, add them to the fried beef strips, then sprinkle with sugar, then ground pepper, coriander, sesame seeds, chopped cilantro, pour in vinegar, soy sauce, mix.

5). Remove the Korean-style cucumbers for two hours in the cold. Serve cold.

It's very tasty, believe me, it's worth making.

Cucumbers for the winter - salted and pickled - delicious

These are the “brilliant” recipes I put down on paper today. I hope that the cucumbers prepared for the winter according to these recipes will turn out tasty, crispy and healthy. Cheers!

We must remember that in order to maintain the level of our own health, everyone needs

To properly pickle cucumbers for the winter, you will need significantly less effort and money than pickling them.

And you will get the best result - both in taste and in benefits.

To pickle cucumbers in jars for the winter, take three-liter containers, sterilize, and cool. Before pickling, soak the cucumbers in water for 3–5 hours or water them thoroughly in the garden a few hours before pickling.

Saturation with water will protect them from the formation of voids, and the amount of brine will protect them from a critical decrease. When the cucumbers are ready, we start pickling.

You will need per 3 liters:

- coarse salt 3 tablespoons;

- bay leaf 1 - 2 pieces;

- 5 cloves of garlic;

- leaves black currant about 5 pieces;

- umbrellas and dill herbs to taste;

- a leaf of horseradish (for each jar).

First, we put spices in the jars, cucumbers tightly on top of them, and more spices on top. To make the brine, dissolve salt in water and fill the jars with brine until it slightly overflows. We close the jars with hot nylon lids.

We store the finished pickling in a cellar, cold basement or refrigerator. Cucumbers will be ready in one and a half to two months, and then stored for 2 to 3 years.

It is much faster to pickle cucumbers using the hot method, although some skill is required to obtain an excellent result - sometimes the fruits “soften”.

With the hot method, dissolve the salt in boiling water (1 tablespoon per liter), add chopped dill and horseradish stalks there, whole sheet oak, boil everything for 2 - 3 minutes.


Pour the prepared brine over the cucumbers placed in jars, close them with nylon lids and take them to a cold place. After a week, if necessary, the cucumbers can be rolled up by adding brine.

Lightly salted cucumbers are a favorite cucumber dish. You can try pampering yourself and your family with them in winter.

For lightly salted cucumbers for the winter you will need (for a three-liter jar):

- coarse salt 3 tablespoons;

- garlic 3 - 5 cloves;

- horseradish leaf;

— black pepper 10 peas;

- a bunch of dill and 2 bay leaves.

Dissolve salt in cool water. Place spices at the bottom of the container - a large saucepan or barrel, then place the cucumbers tightly and fill them with brine. There is oppression from above.

After 2 - 3 days, sort out the cucumbers, discard the soft ones, and transfer the strong ones to jars. Strain the brine and bring to a boil, fill the jars to the top, and roll up the cucumbers. Sealed jars are stored in the same way as with marinades.

The cucumbers in the bag are “lightly salted”: you need to eat them within a few days, but the extraordinary taste of cucumbers from the bags cannot be compared with any other.

Salting in a bag involves complete freedom actions - it is difficult to spoil it. Take strong small or medium cucumbers, seasonings/spices to taste, salt also to taste (about as much as you would take for a salad or a little more).


Washed cucumbers need to be cut into circles, segments, slices, but always equally for one package. Place the cucumbers in a bag, along with salt and all the seasonings. Next, tie the bag and shake vigorously so that the contents are well mixed and the cucumbers release a little juice.

Place the bags on a dish or in a pan (in case of leakage) and put them in the refrigerator. After half an hour you can eat them!

Pickling cucumbers for the winter is one of the important procurement processes. Of course, this is for those who use it. When making pickles, we want to get tasty and crispy cucumbers. Those who have been doing this for a long time have already developed a number of their secrets.

Black currant leaves give the preparation an excellent taste. They must be placed both on the bottom of the jar and on top, covering the cucumbers with them. However, there must be brine between the leaves themselves and the lid.

If you are salting large cucumbers, you should salt them evenly. To do this, you need to pierce each cucumber with a fork so that the brine can freely penetrate inside.

If you don't want to add vinegar and want spicier cucumbers, then add a couple of slices of chopped hot pepper. At the same time, there is no need to pierce the cucumbers, otherwise the pepper will make them bitter.

To prepare the brine you will need:

• 1 liter bottled or filtered water
• 2 tablespoons salt.

For direct salting:

• Cucumbers – medium, not large
• Garlic – 3 cloves
• Dill
• Cherry twigs
• Horseradish leaves - 2 pcs.
• Currant leaves - 2 pcs.

Soak cucumbers in cold water for five hours. After that, we wash them and cut off the ends on both sides.

Place chopped garlic, herbs and cucumbers into jars.

After this, fill with pre-made brine. We close the jars with plastic lids and leave to stand at room temperature.

When the cucumbers begin to ferment, the lid will swell a little. Open the jars and release excess air. After standing open hours 12, close the jars again and put them in the refrigerator.

How to pickle cucumbers for the winter with vinegar in a 2 liter jar

Required Ingredients

• Cucumber – 3 kg
• Bay leaf - 1 leaf per jar
• Dill
• Peppercorns - 3 pcs. per jar
• Vinegar 70% - 1 tsp.
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l

We prepare the jars, wash them and dry them. Place dill, bay leaf, garlic, and black peppercorns into jars. If desired, you can add horseradish, cloves or cherry leaves.

Now put the cucumbers in the jars, then pour boiling water to the very top and leave for 10 minutes.

After this time, drain all the water from the jars into a saucepan for further preparation of the marinade.

Add salt, sugar and boil. After this, you can add vinegar to the prepared brine immediately, or you can add it after pouring it hot into jars.

Cover the jars with lids, turn them over and leave to cool.

When the jars have cooled, they can be stored.

Pickling cucumbers for the winter - crispy in liter jars

Required ingredients for pickling:

• Cucumbers – 3 kg
• Dill
• Sweet pepper - 1 kg;
• Garlic - 3 cloves;
• Sugar, salt;
• Ground pepper;
• Vinegar.

We choose cucumbers for pickling and put them in a basin, where we wash them well.

Peel the peppers, garlic, chop and place in jars. Add dill. After this, lay out the cucumbers. Once everything is laid out, add salt, sugar, ground pepper and pour boiling water over it. Cover with a lid and leave for 10 minutes.

After 10 minutes, pour the brine into the pan and boil it. Pour the boiled brine back into the jars and add vinegar. We roll up the jars and set them upside down to cool.

After the jars have cooled, put them away for storage until winter.

How to salt cucumbers for the winter in a bag (bag)

This is very original way pickles, if you don’t have jars, and pickles, oh, how I want them.

We will salt in the bag without brine. To do this, let's just take:

• cucumbers (medium) - 1 kg;
• salt - 1 tbsp. l.;
• garlic - 1 head
• dill

Wash the cucumbers, cut off the ends on both sides, finely chop the dill and garlic.

Place the previously prepared cucumbers into a bag and add dill, garlic and salt.

We tie the bag tightly and shake it so that everything in it is well mixed.

We put the bag in the refrigerator for 4 hours. During this time, we periodically take out the bag and shake it again and again.

When the allotted time is up, delicious lightly salted cucumbers will be ready.

Pickling large cucumbers

If you don’t have small and medium-sized cucumbers, but only large ones, you can, of course, stuff them whole into jars. But in this recipe we will cut large cucumbers into slices for pickling.

For pickling according to this recipe, take:

• Cucumbers – 1 kg.
• Horseradish – 1 root
• Garlic – 3 cloves
• Dill, hot pepper (pod)

Wash the cucumbers, cut them into slices and put them in a saucepan. Prepare the brine and pour it cold into the cucumbers.

We put hot pepper, garlic, and horseradish root there.

Cover the pan with a lid and place a jar of water on top as a weight.

In a day or two, the cucumbers will be ready. Bon appetit!

Recipes for preserving cucumbers for the winter

Crispy pickles in jars - easy, quick and delicious preparation for housewives. It doesn't require any culinary skill and will save you time...

1 hour

4.5/5 (2)

To save your time and effort, I'll share a few more useful tips , which will definitely come in handy when canning:

• only need to be used rock salt, since the jar may explode or the cucumbers will turn sour;
• everything that you put in jars must be thoroughly washed so that the brine does not ferment and the cucumbers do not spoil;
• To sterilize jars, they should only be placed in a cold oven so that they heat up evenly and do not explode;
• You can add a little mustard seeds to each jar to prevent the jars from exploding;
• to make the cucumbers very crispy, you can add a small piece of oak bark to the spices in each jar;
• if you cut off the tails of the cucumbers or make several punctures with a fork, they will be saturated with brine faster;
• It is imperative to sterilize the lids: boil metal ones for 15 minutes, and thoroughly wash and scald nylon ones.

Storage and use

Pickles are a truly versatile dish. They are added to, or eaten just like that, cut into pieces, and adding a little chopped garlic and vegetable oil. Store pickles better in a cold place: cellar, refrigerator or even on the balcony.

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