Marinade recipe for cucumbers per 1 liter. Pickled cucumbers in liter jars. Optimal size for cucumbers

09.10.202027.05.2017

Pickled, crispy, spicy cucumbers are liked by almost everyone. From generation to generation, recipes for the preparation of this healthy vegetable in banks for the winter. Of course, it is very important that the pickles turn out tasty and fragrant. To do this, you only need to use fresh cucumbers from your site or bought in a store. Consider the most popular recipes for pickling cucumbers, which can be crunched in the winter.

How to choose the right ingredients?

Before you start preparing for the winter, you need to choose the right everything you need: jars, lids, spices, but of course the cucumbers themselves.

What varieties of cucumbers can be pickled

It is worth mentioning right away that all types of this vegetable are divided into 3 varieties:

salad cucumbers, which are eaten only fresh;
pickled vegetables - suitable for canning and cold pickling;
gherkins are universal cucumbers, they can be pickled, salted and consumed unchanged.

For pickling and salting, it is better to select a product based on its external data. Cucumbers should be:

no longer than 12-15 cm;
with thick skin;
smooth, without damage;
with a uniform dark green color;
with sharp spines and pronounced tuberosity;
the pulp is dense without voids;
seeds are small.

Fresh cucumbers and spices Immediately it is worth making a reservation cucumbers for pickling should be ripe, but not overripe. When choosing a product for conservation, you need to take into account its variety.
The most suitable varieties for salting:

"Voronezh";
"Phoenix";
"Coastal";
"Crispy";
"Hermann";
"Domovenok";
"Murom".

Optimal size for cucumbers

As mentioned earlier, pickling cucumbers should not exceed 15 cm, but the smaller the vegetable, the tastier the product after conservation. The optimal size is the fetus from 6 to 9 cm.

spice selection

When choosing ingredients for salting, each housewife relies on her experience and the taste of her household. But there are spices, without which delicious, crispy cucumbers simply won’t work out - these are:

peppercorns;
salt, sugar;
vinegar or citric acid;
laurel and cloves;
garlic and dill.

Parsley, garlic, basil and cilantro can be added to the same list.

Selection of vinegar

It all depends on the recipe and storage method:

it is assumed that the cucumbers will be stored in a cool basement, you can use 9% apple cider vinegar or lemon;
if there is no such room, and the cans with preservation will be in the apartment, at room temperature, then it is better to use vinegar essence.

How to cook so as not to become cloudy and not swollen

It often happens that on the third day the brine in jars with pickled cucumbers begins to become cloudy. Sometimes the lids blow up during this process. Young housewives in this case fall into bewilderment - what to do.
Transparent marinade There are several reasons for the turbidity of the brine:

cucumbers were not washed enough, from this the process of decay began in the jar;
detergent left on the inside of the can - better;
greens and spices were of inadequate quality;
when preparing the marinade, iodized or sea salt was used;
The lids don't fit well and air has entered the jars.

The quality of the marinade determines how long the cucumbers will be stored. There are tricks in preparing the filling so that it remains light for a long time:

put two small tomatoes in a jar of cucumbers - this will significantly increase the shelf life of the product;
so that the bacteria that have entered the jar do not spread, add capsicum red pepper or horseradish leaves to the jar of cucumbers;
mix 9% vinegar with essence or mustard powder - the shelf life of cucumbers will increase;
currant leaves are able to protect the brine from clouding - it is enough to take 2-3 leaves for a three-liter jar;
you should not add a lot of garlic when canning, even if you like a very spicy product - garlic softens cucumbers in large quantities. They will be sharp, but crunchy - no.

If the lid in the jar is swollen, it means that pathogenic bacteria have begun to multiply in it - in this case, it is better to take the contents to the trash, otherwise food poisoning cannot be avoided.

Preparation of cucumbers and spices

Before pickling, cucumbers must be soaked in cool water for 6 hours. Only those fruits that are plucked the day before pickling should be marinated.

give preference to those varieties that grow in the garden, and not in the greenhouse;
when preparing the marinade, use only rock salt;
if you want cucumbers to be stored for a long time, add vodka to the marinade;
put some washed and scalded spices on the bottom of the jar, it is better to add the second portion after the first layer of cucumbers.

And, of course, when working, the hands should be as clean as possible so that bacteria do not get into the brine.

How to roll up banks?

When rolling cans, two types of machines can be used, automatic and manual. Both methods have both pros and cons. The main principles when seaming will be accuracy - so that the neck does not burst, and a snug fit of the lid.

How to sterilize jars

Below are popular recipes cucumbers with a crunch, which will be loved by almost all housewives.

Crispy pickled cucumbers for the winter

The components are listed with the expectation of 3 cans with a capacity per liter:

ordinary cucumbers - 2 kg;
9% vinegar - ½ tbsp.;
garlic - 1 pc.;
water - 3 l;
dill - 3 umbrellas;
currant leaves - 6 pcs.;
hot pepper "Spark" - 1 pc.;
horseradish leaf - half in a container;
salt - 6 tbsp. l;
sugar - 3 tbsp. l.

Training:

gherkins or small cucumbers, prepare by cutting off the tips;
put spices in a bowl - exactly half;
put cucumbers in the dishes, not too tight, but so that there are no large voids;
lay the second half of the spices;
add chopped pepper "Spark";
at the final stage - 1 dill umbrella.

Pickled cucumbers How to cook:

Add sugar, salt and vinegar to a pot of boiling water.
Fill jars to the top with hot filling.
Cover with lids and put to sterilize for 15-20 minutes in boiling water.
take out the jars, roll the lids.
turn the containers upside down and leave to cool.

Advice! To prevent the bottom of the tank from bursting during the sterilization process, put a towel folded in several rows or a wooden stand on the bottom of the pan.

Spicy pickled cucumbers "Fragrant"

Filling - per liter of water:

salt - 5 tsp;
sugar - 1 tbsp. l;
diluted essence 9% - 5 tbsp. l.

Finely chop the greens

horseradish - leaves;
dill;
parsley;
celery;
tarragon;
garlic.

Pour the mixture of spices and all the ingredients into jars, including ½ tsp. mustard powder.

Cooking principle:

Place the gherkins in containers, as tightly as possible.
Place sugar, salt and essence into a boiling liquid.
Fill containers with fruits with boiling filling and send for sterilization, covering with lids.
We will sterilize in a water bath for 30 minutes, for this a smaller container is placed in a large saucepan, water is poured into both and placed on a hot stove. As soon as the water in the lower container boils, you can place a jar of cucumbers in the upper one.
Remove the dishes, roll up, turn over and wrap in a blanket - leave to cool.

Sweet pickled cucumbers

Components per 1 liter container:

cucumbers - 700 g;
garlic - 3 cloves;
dill - 3 sprigs;
water - ½ l;
essence 9% - 50 ml;
salt - 1.5 tsp;
sugar - 3 tsp

Cooking as in previous recipes.

Marinate cucumbers without sterilization by pouring

This method with lemon and without sterilization is designed for 2 liter containers

Components:

gherkins;
currant and horseradish leaves;
black pepper and fragrant peas - to taste;
dill, lavrushka and garlic;
mustard seeds.

For the pouring sauce:

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

We will fill the containers with hot water 3 times.

Arrange spices and cucumbers in jars.
In strongly boiling water, add salt, lemon, sugar.
Prepared containers should be carefully filled with filling the edges.
Put lids on the jar and place them in an iron bowl or pan in which water boils on the stove. So that the bottom of the cans does not burst, a rag folded several times is placed in a container with water.
Roll the lids well, turn the jars over and wrap them with a blanket until they cool.

Pickled cucumbers without vinegar

With citric acid

A method designed for 3 liter jars - we prepare:

fruits - 1 kg;
water - 1 liter;
lemon - 30 g;
horseradish, grate - 15 g;
onion - 50 g;
garlic - 4 cloves;
lavrushka - 2 sheets;
dill;
peppercorns;
sugar - 2 tbsp. l.;
salt - 3 tbsp. l.

Cooking order:

Place all ingredients in jars.
Boil water, add salt, sugar, lemon.
Dishes with fruits are poured to the brim.
Cover the jars and place them in a pan with boiling liquid for sterilization.
Roll up the dishes, turn the lids down.

With redcurrant

Cucumbers with currants Components for a three-liter jar:

cucumbers - 2.5 kg;
red currant - 0.3 kg;
currant leaves - 6 pcs.;
dill umbrellas;
garlic - 6-9 cloves;
sugar - 6 tbsp. l.;
salt - 3 tbsp. l.;
lavrushka - 3 pcs.;
cloves - 6 pcs.;
allspice.

All spices are added to the jar, fruits are placed, red currants are thrown on top. Fill with boiling filling, sterilize for 20 minutes.

Crispy pickled cucumbers with mustard

Cucumbers in mustard filling come out very tasty.
Marinade with mustard Ingredients for 2 liter jars:

cucumbers - how much will go in;
ready mustard - 3 tbsp. l;
dill - 4 umbrellas;
garlic - 4 cloves;
horseradish - 1 sheet;
currant - 8 leaves;
peppercorns - 10 pcs;
allspice - 4 peas;
cloves - 4 pcs;
sugar - ½ tbsp;
vinegar 9% - ½ tbsp;
salt - 1 tbsp. spoon with a slide;
water - 3 cups.

How to cook:

Put ½ of the spices on the bottom of the jars.
Put the first layer of cucumbers standing up, tightly to each other.
Add the second half of the spices, except for 1 dill umbrella and 1 currant leaf.
Lay the second layer, but already lying down, so that more fruits can enter; they can be cut in half.
fill the dishes with hot filling, which is prepared as follows: sugar, salt and mustard are added to boiling water in cooked form. They let it boil so that the lumps of mustard disperse, add vinegar - it's ready.
Sterilize the dishes with lids for no more than 20 minutes.
After sterilization, roll up, turn upside down and leave to cool.

Marinade with grated horseradish and tarragon

Pickled cucumbers with tarragon and horseradish Ingredients per liter jar:

gherkins - depending on the size 10 - 15 pieces;
parsley - 2 sprigs;
garlic - 2 cloves;
currant - 2 sheets;
sweet pepper ring
spices - to taste.

For marinating in half a liter of water:

sugar - 30 g;
salt - 40 g;
Bay leaf;
allspice;
9% vinegar - 70 ml.

The seaming method is the same as in other recipes with triple filling.

Gherkins with cinnamon - spicy cucumbers

Components for 4 three-liter jars:

gherkins - 5 kg;
a mixture of peppers - 14 peas per 3 l jar;
cloves - 3 pcs.;
garlic - 3 cloves;
onion rings - 1 pc. to the bank;
a teaspoon of cinnamon;
salt - 150 g;
vinegar 9% - 1 cup;
bay leaf - 8 pcs.

Put spices and cucumbers in the container, fill with filling and sterilize.

Cucumbers marinated with bell pepper, basil and coriander

fruits - 1 kg;
pepper - 5 pcs.;
garlic - 4 pcs.;
dill - 2 umbrellas;
horseradish - 1 root;
basil - 3 sprigs;
coriander - 1 l;
black and allspice.

For the pouring sauce (1 liter of water)

salt - 4 l. st,
sugar - 2 l. st,
vinegar 9% - 3 l. Art.

Prepare the fruits as for ordinary salting. Pepper cut into 4 shares and free from seeds.

Put cucumbers and peppers in spices. Fill with prepared filling and sterilize.

Pickled cucumbers with vodka

When applying this recipe, appetizing cucumbers come out, as well as from a barrel.

Ingredients for a three-liter jar:

cucumbers - 2 kg;
leaves of currant, horseradish and laurel;
peppercorns;
dill - 2 umbrellas;
garlic - 4 cloves.

salt - 100 g;
water - 1.5 l;
vodka - 50 g.

Cooking:

When marinating, use the method of triple pouring boiling water. At the last stage, we dissolve the salt in water while boiling, add vodka and pour the marinade into containers.

Cucumbers in Bulgarian

Ingredients:

chop 1 onion into rings;
garlic - 1 clove;
a mixture of peppers - 10 pcs;
laurel - 5 pcs;
sugar - 1 tbsp. l;
salt - 2 tsp;
essences - 1 tsp;
water - 0.5 l;
gherkins - 0.5 kg.

The method of preparation is the same as in other recipes.

Pickled cucumbers with carrots

Only with carrots

Pickled cucumbers with carrots The way of pouring is the same as in other recipes, the components are the same as in the classic pickling of cucumbers, only peeled and chopped carrots are added to 1 liter container.

With carrots, bell peppers and mint

Take 1 carrot per liter container, chop in circles, and 2 bell peppers- remove seeds and divide into 4 parts. In each jar, in addition to spices, they put a sprig of mint.

Unusual Recipes

With pine branches

For 1 kg of cucumbers, take 4 sprigs of pine 5 cm long. Put everything in processed jars.

100 g of vinegar 9%;
2 tbsp. l. salt;
2 tbsp. l. Sahara;
1 liter of water.

With oak leaves

All components are the same as in the classic recipe, only add 3 oak leaves for each liter jar. Add vinegar directly to the jar before pouring the marinade.

With oak bark

Components:

horseradish, leaf and root;
garlic 2 cloves;
currant - 2 sheets;
dill;
pepper ring "Spark";
ground pepper;
laurel;
cucumbers.

For pouring 1.5 liters of water:

salt 2 tbsp. l.;
sugar 1 tbsp. l.;
vinegar 9% 2 tbsp. l.;
oak bark 1 tsp

Cucumbers marinated in apple juice

Ingredients for a 3 liter can:

Put in a container: mint, currant leaf, cloves, gherkins, how much will go into the jar, dill umbrella on top.

Prepare dressing - 1 tbsp. l. salt per 1 liter of fresh apple juice.

Pour over cucumbers and sterilize.

How and how much to store?

Store jars of cucumbers should be in a dark, cool place - preferably underground or in the basement. There they can stand for at least 2 years, subject to proper sterilization. If this is not possible, then at room temperature, preservation will last until the next harvest.

Benefit

Cucumbers contain a lot of complete trace elements that have a beneficial effect on the human body.

Iodine promotes good digestion.
Lactic acid, released during canning, lowers cholesterol and improves blood flow.
Fiber reduces the risk of cancer.
The bacteria found in pickles have a beneficial effect on the intestinal microflora.
Pickle, not only relieves a hangover, but also has a laxative effect.
Pickled cucumbers should be given to small children very carefully - the intestines may be upset.

Finally

After reading all the recipes presented above, you are sure to find one suitable for all seven. Or maybe you want to try unusual recipe salting this useful and delicious vegetable. An important rule that will help you get a crispy fragrant and delicious product- There should be a lot of cucumbers in the jar, and little filling.

Hello, this is Alexander. Today, one of the most interesting topics is pickling cucumbers for the winter. For this we will use banks. Of course, the taste of cucumbers will not turn out like barrel ones ... But you must admit that we mostly live in apartments, and no one will put a barrel of cucumbers for harvesting. And everyone wants cucumbers with potatoes in winter.

There are a great many pickling recipes, mostly similar to each other. But sometimes there are completely unique ones that cause surprise or delight, and sometimes you don’t even know whether they actually did it or not. Repeating such a recipe, you can only waste time and get disappointed. I tried to select simple but proven recipes, according to which we ourselves salt and marinate. Try to do it, if you have any questions - ask, I will be happy to answer them.

Content

The most delicious recipe for crispy, sweet cucumbers with vinegar for the winter for a 1 liter jar

Let's start with one of the simplest and most delicious recipes. It is fast because it does not require sterilization. I do not specify how much to take spices, be guided by your taste. I can only say that on average, a liter jar contains 2 cherry leaves, half a horseradish leaf, 1-2 currant leaves, 5-10 peppercorns, 1-2 cloves of garlic, from a teaspoon to a tablespoon of mustard seeds and one bay leaf. Tarragon and cloves are generally not for everybody. And this is for all the recipes that you will see from me.

For example, I do not like bay leaves, cloves and allspice at all. But I want more garlic and hot pepper.

I want to advise you the following: since spices can be put in each jar separately, make a set of spices in jars different and mark them. In winter, you will find out which jar of cucumbers will be the most delicious. This will be your set of spices for the next salting.

Ingredients:

cucumbers
Salt - 1 tbsp. (for 1 liter of marinade)
Sugar - 3 tablespoons (for 1 liter of marinade)
Vinegar 9% - 2 tablespoons (per 1 liter of marinade)
currant, cherry and horseradish leaves,
garlic, cloves, chili peppers and allspice,
tarragon (tarragon), mustard seeds, bay leaf

We start salting with the preparation of cucumbers.

Wash under running water and soak.

Why wash, probably everyone knows, but why soak and for how long is frequently asked question. If you bought cucumbers on the market, then you don’t know when they were picked, how they were transported and how they were stored before being sold. And after lying down for several hours in a warm place, cucumbers dry out, colonies of bacteria and other harmful things multiply on the surface.

After washing, they become cleaner, and after soaking in water, they restore their water balance, become more elastic. How longer cucumbers lay before conservation, the longer they need to be soaked. On average, it takes 2-4 hours. Just plucked from the bush can not be soaked. There is another big plus from soaking - part of the nitrates goes into the water.

In clean jars at the bottom we put a dill umbrella, a couple of cherry and currant leaves, half a horseradish leaf, 3-4 peas of allspice, a bay leaf, a clove of garlic and a piece of chili pepper.

All spices optional. If you like it spicier, add a couple more pieces of chili.

Now we fill the jars with cucumbers. Of course, this can be done in any way, but neatly filled jars look prettier. We do this with all banks.

We do not sterilize jars, just wash and rinse well. The main thing is that there are no traces of detergents left. Can be washed with baking soda.

We set the jars on the board so that they do not burst, and pour boiling water from the kettle.

If you pour boiling water on cucumbers, then the water reaches the bottom already somewhat chilled, the jar will never burst. At least for many years we have not had a single case. Just to be on the safe side, don't place the jars on metal utensils like pots and pans. Better on a plastic deep plate.

We cover the jars with clean lids and leave to cool, and warm up the cucumbers.

After 20 minutes, drain the water from the cans. Let's make a marinade out of it.

On sale there are very convenient lids with holes, just for this purpose. They cost a penny, convenience is a million.

In the meantime, pour the cucumbers a second time with boiling water. And leave for another 20 minutes.

Three liter jars poured out 1.5 liters of water. But its amount always turns out to be different, it depends on the size of the cucumbers and how tightly and neatly you laid them.

We put the water from the cans on the fire and bring to a boil. Add 2 teaspoons of mustard seeds, 3-4 cloves, a teaspoon of tarragon, a teaspoon of black peppercorns, 1.5 tbsp. salt, 4.5 tbsp. Sahara. Boil 2-3 minutes.

Drain the water from the jars and pour 2 tbsp into each jar. table vinegar.

Always pour vinegar directly into jars. If you add vinegar to a pot of marinade, it will simply evaporate when boiled.

Fill jars with hot marinade.

Close with lids.

Let cool and store. The best place for storage is a cool cellar, although you can store it in a warm apartment.

Enjoy your meal!

A simple recipe for crispy, pickled cucumbers for the winter in jars without sterilization

Another recipe for delicious pickled greens. A little easier than the first, and also without sterilization. We often cook according to this recipe when we come tired from the garden in the evening and don’t want to bother much with cucumbers.

Ingredients:

cucumbers
Salt - 50g. (for 1.5 liters of marinade)
Sugar - 40g (for 1.5 liters of marinade)
Vinegar 9% - 50ml. (for 1.5 liters of marinade)
Umbrellas of dill, garlic, horseradish leaves, currants,
cherries, parsley, peppercorns, bay leaf

We start by preparing cucumbers. Wash well and cut off the ends.

If the cucumbers are just picked from the bush, we do not soak them. If you lie down for a day or two, then soak for a couple of hours.

At the bottom of clean liter jars we put two leaves of cherries and currants, a piece of horseradish leaf, a dill umbrella, a couple of allspice peas, 4-5 black peppercorns, a couple of cloves of garlic, parsley and a bay leaf.

Then tightly lay the cucumbers and pour them with boiling water from the kettle.

Cover with lids and let stand for about 20 minutes.

After 20 minutes, drain the water from the cans into the pan. From it will prepare the marinade.

Add salt and sugar to the saucepan.

Calculate the exact amount of salt, sugar and vinegar based on how much water you have drained from the cans. For 1.5 liters of water, the proportions are indicated in the recipe. If you have more or less water, calculate in proportion to the recipe.

Bring to a boil and boil for 1 minute. We remove the foam.

And pour the cucumbers again. Cover with lids and let stand for another 20 minutes.

For the third time, drain the water and bring to a boil. Pour vinegar into the pan and immediately pour the marinade into jars.

Roll up the lids. Turn the cans over to make sure nothing is leaking.

When the jars have cooled down, put them away for storage.

Enjoy your meal!

How to pickle cucumbers in jars - a simple recipe

If you think that the first two recipes are simple, then you are mistaken. For fresh cucumbers, only plucked from the bush, there is an even simpler recipe. Recipe for the lazy. See for yourself.

Ingredients:

for 1 liter jar:

Salt - 2 tsp
Sugar - 3 tsp
Vinegar - 50 ml.
A little greens - parsley, dill umbrella,
bay leaf, currant leaf,
cherry leaf, 2 cloves of garlic, peppercorns.

Cucumbers are not washed or soaked, we use them dry. We cut off the ends.

Do not use the recipe for purchased cucumbers, you do not know how they were transported and stored.

At the bottom of clean jars we put a bunch of parsley, an umbrella of dill, a leaf of currant and cherry, a couple of heads of garlic, a few peas of allspice and black pepper, a bay leaf and pour 50 ml of vinegar.

Pack cucumbers tightly.

Pour 2 tsp on top. spoons of salt and 3 tsp. spoons of sugar.

We put the jars in a pot of cold water. Do not pour anything inside the jars. Bring water to a boil and sterilize for 15 minutes.

After 15 minutes of sterilization, pour the cucumbers with boiling water from the kettle.

Roll up the lids and leave to cool. After cooling, we put it in storage in the cellar.

Banks can be turned over to make sure there are no leaks. But we don't always do this. When the jar has cooled, look at the lid. If she is pulled in, all is well. If not, it is better to roll up a new cover.

Try this recipe and let me know how it turned out in the comments. Enjoy your meal!

Pickled cucumbers for the winter - salt in a cold way

This recipe was made by our parents. They took water from a spring, and not from everyone. There is a village near the city where I live, and my parents said that water for pickling cucumbers comes from only two wells. Yes, and I myself remember the story, we rested on Lake Argazi, and we ran out of drinking water. We rode a motorcycle to the nearest village, took water from an ordinary well and came back.

What was our surprise - the water turned out to be completely unfit for drinking either fresh or boiled, soapy with a nasty taste of alkali. I could not even think that there could be such a muck in the wells. Therefore, I advise you, do not take water for salting anywhere, talk to the locals, they know where a good source is.

Ingredients:

cucumbers
Salt - 2 tbsp. (for 1 liter of water)
Currant and cherry leaves, dill umbrellas, garlic

The cold method is distinguished by the fact that natural fermentation occurs in it. Therefore, at the beginning the brine becomes cloudy, but after the end of fermentation, the turbidity settles. However, one has only to shake the jar and the brine will again become cloudy. For a cold salting method, this is normal and should not be afraid.

There are several options cold salting cucumbers. I will talk about one of them, the simplest and most time-tested.

We wash the jars with clean water and soda, rinse well. We do not sterilize, this is not necessary.

Wash cucumbers and soak in cold water for a couple of hours. During this time, the cucumbers will be saturated with water, and the voids, if any, will close. Then rinse with running water and trim the ends.

We wash all the spices under running water - leaves, dill umbrellas.

At the bottom of a 3-liter jar we put 2-3 chopped garlic cloves, a couple of dill umbrellas, a cherry and currant leaf each.

Do not put too much garlic, otherwise the cucumbers may be soft. Salt also affects softness - you can not use iodized and fine. The most suitable is coarse rock salt.

Then we fill the jars tightly with cucumbers. It is desirable that they be the same size, while they are salted evenly.

At the very top of the jar we put another umbrella of dill and a leaf of cherry and currant.

I'm preparing the brine. In a liter of cold water, add 2 tbsp. tablespoons of salt and stir until dissolved. Fill jars with brine to the very top and close with nylon lids.

On this, the salting process ended, and the fermentation process is just beginning. We put the jars in the cellar and put them on plates. After a while, they will begin to ferment: the cucumbers will foam and become cloudy a little, and some of the brine will definitely run away. We periodically look at them and add brine. And so for about a month.

In a month, the fermentation will end, all the dregs will settle, and the jars will clear up. You can eat cucumbers. One minus of the recipe is to store only in a cool place, in the cellar or in the refrigerator.

Enjoy your meal!

How to pickle cucumbers with citric acid

Not everyone likes the taste of vinegar. Well, let's replace it with citric acid. It may well be that new taste crispy cucumbers will be to your liking.

Ingredients:

Salt - 2 tbsp. (for 1 liter of marinade)
Sugar - 2 tablespoons (for 1 liter of marinade)
Citric acid - 1 tsp without a slide (per 1.5 liter jar)
Dill umbrellas, garlic, hot and allspice peppers,
mustard seeds, bay leaf

Cooking cucumbers: wash, cut off the tips and, if necessary, soak.

At the bottom of clean jars we put a piece of hot pepper, a teaspoon of dry mustard, a few peas of allspice and black pepper, a teaspoon of dry dill, a bay leaf and a couple of cloves of chopped garlic.

Then we put the cucumbers tightly in the jars. Fill with boiling water.

Cover with lids and leave for 15-20 minutes.

Then we pour the water into the pan, bring it to a boil and pour the jars a second time. Cover again and let stand.

Drain the water from the jars and prepare the marinade. For 1 liter of water, add 2 tbsp. spoons of salt and 2 tbsp. sugar, stir and boil for a couple of minutes.

In 1.5 liter jars with cucumbers, add 1 tsp. citric acid.

Pour boiling marinade over.

Close with lids. Cool and put away for storage.

Enjoy your meal!

Delicious pickled cucumber slices with mustard

I propose to add variety to cucumber preparations. We marinate them not whole, but in pieces, and make them in the form of a salad. It turns out very tasty.

Ingredients:

Cucumbers - 2kg
Salt - 3 tbsp.
Sugar - 2 tablespoons
Garlic - 2 cloves
Mustard seeds - 1 tbsp.
Ground black pepper - 1 tsp
Vegetable oil - 0.5 cups
Vinegar 9% - 0.5 cup

Wash the cucumbers well and cut lengthwise into 4 parts, and then again in half. You will get 8 pieces. We send them to a deep container.

Add two finely chopped garlic cloves, or passed through a garlic press. Pour salt, mustard, ground black pepper, sugar and half a glass vegetable oil and vinegar.

Mix everything well and leave for 2-3 hours so that the cucumbers give juice.

Then we lay them out in clean jars and fill them to the top with cucumber juice. Cover with lids.

Pour cold water into the pan, put a towel on the bottom. We set the jars, bring the water to a boil and sterilize for 20 minutes.

After 20 minutes, remove the jars from the pan and roll up the lids.

Place the jars on a wooden or plastic surface, but not on metal, otherwise they will burst.

Turn over and cover with a warm blanket to cool completely.

Store in a dark, cool place.

Enjoy your meal!

Recipe for crispy cucumbers in jars without vinegar

Ingredients for a 3 liter jar:

Salt - 4 tablespoons (for 2 liters of water)
Dill - 2 umbrellas
Horseradish leaves - 2-3 leaves
Oak leaves - 1-2 leaves
Currant and cherry leaves - 2 leaves each
Bay leaf - 2-3 leaves
Black pepper - 5-6 peas
Cloves - 2-3 cloves
Garlic - 2 cloves
Hot pepper - 1 pod
Mustard powder - 2 tbsp.

At the bottom of a 3-liter jar we put all the spices: dill umbrellas, horseradish, currant and cherry leaves, bay leaf, black peppercorns, coarsely chopped garlic and pieces of hot pepper.

Then tightly lay the cucumbers. You can stand, you can lie down, in general, whoever is more used to it.

I'm preparing the brine. A three-liter jar takes a little more than 1.5 liters of brine, the exact amount depends on the size of the cucumbers and how they are laid. We take two liters of water, this is enough for sure, add 4 full tablespoons of coarse salt.

I remind you that Extra and iodized salt cannot be used! You can only coarse rock salt.

Stir and bring to a boil. Pour boiling brine into a jar.

Pour in the center of the cucumbers so that boiling water penetrates the cucumbers to the walls of the jar, while it has time to cool down a bit and the jar does not burst.

We close the bank nylon cover and leave for 2 days at room temperature.

On the second day, light fermentation will begin, this is normal.

After two days, add 2 full tablespoons of mustard powder to the jar.

Close the lid and shake. We leave for another 5-6 hours.

After the time has elapsed, pour the brine from the jar into the pan and boil it for 5-7 minutes.

Pour boiling brine back into the jar and roll up the lid.

After cooling, put away for storage. You can store both in a cool place and in the apartment.

Be sure to try to cook this recipe and unsubscribe in the comments, it is interesting to know your opinion.

Enjoy your meal!

Crispy pickled cucumbers for the winter with ketchup

Let's prepare a recipe for pickled cucumbers with chili ketchup. The recipe is simple and very tasty. I'm sure it's worth trying at least once.

Ingredients:

Cucumbers - 1.5 kg.
Water - 1l.
Salt - 2 tbsp.
Sugar - 200g.
Vinegar 9% - 180ml.
Chili ketchup - 300g.
Bay leaf - 1 pc. to the bank
Black peppercorns - 10 pcs.
Dill umbrella - 1 pc.
Cherry leaf - 2 pcs.
Horseradish leaf - 0.5 pcs.
Currant leaf - 2 pcs.

We put all the spices in clean liter jars at the bottom: dill, bay leaf, horseradish leaves, currants and cherries.

We wash the cucumbers, soak for two hours in water, then rinse and cut off the tips. Pack tightly into jars.

We are preparing the marinade. Pour water into a saucepan, bring to a boil, add salt, sugar, vinegar and ketchup. When the marinade boils again, turn off the heat and immediately fill the jars.

Then we sterilize the jars. We put a towel at the bottom of a large saucepan, pour water and put it on the fire to heat up. When the temperature of the water equals the temperature of the jars, put the jars in a saucepan on a towel, bring to a boil and sterilize for 15 minutes.

After the sterilization time has elapsed, we take out the jars and roll up the lids. Let cool and store.

Enjoy your meal!

Video how to pickle cucumbers for the winter at home tasty and fast

Friends, I want to deviate a little from the topic and show the recipe for cucumbers in jars, they taste like barrel ones. Highly delicious recipe. For convenience, I put the ingredients in a separate list, and see the recipe in the video.

Ingredients for 3 liters. bank:

Cucumbers - 1.5 kg.
Salt - 3 tbsp.
Dill - 2 umbrellas
Horseradish - 3 petioles
Tarragon - 1 sprig
Currant - 2 leaves
Cherry - 2 leaves
Garlic - 5 cloves
Hot pepper - to taste

That's all for me. As you can see pickling cucumbers is not so difficult. Try and you will succeed. If you have any questions, ask, I'll be happy to answer.

Sincerely, Alexander.

Preparing crispy pickled cucumbers for the winter in jars is very simple - for this it is enough to properly prepare the fruits and the marinade itself. Pickled cucumbers differ from pickles in that they are poured not just with salt water (brine), but with a marinade, which necessarily contains acetic acid.

This component gives the finished product a very pleasant texture, as well as a delicate sourness, which, in combination with salty and sweet, acquires delicious, rich shades.

It seems that all the tricks are already open, and the recipe for cucumbers for the winter in jars has almost no secrets. Here is just one important nuance - how to get crispy cucumbers. There are several simple answers to this question. You just need to add to the brine:

oak leaves;
berry leaves (raspberries, cherries, black currants);
acetic or citric acid.

Pickled cucumbers: a classic recipe

During the preparation of pickled cucumbers, acetic acid is usually taken as the basis, and not itself table vinegar. There is no fundamental difference between them, however, acid with a concentration of 70% ( vinegar essence) is consumed in much smaller quantities.

If you take vinegar with a pronounced taste of its own (apple, grape, etc.), this can somewhat change the flavor of the dish, and not for the better. Therefore, such additives can only be used as an experiment.

So for classic recipe cooking pickled cucumbers for the winter take the following products:

Ingredients per 3 liter jar

medium-sized cucumbers - 2 kg;
water - about 1.5 l;
salt and sugar - 2 large spoons without a slide;
acetic acid 70% - 2 dessert spoons;
pepper - 10-15 peas;
5-6 garlic cloves;
1 leaf of horseradish;
dill greens - a few umbrellas.

How to pickle cucumbers with vinegar in jars

Step 1. First, the fruits are thoroughly washed, the tips are cut a little and soaked in cool water (in the refrigerator) for 3-4 hours. There are no trifles in the preparation of homemade preparations.

In this case, it is very important to choose cucumbers of the optimal size - they should all be approximately the same, and the fruits can reach a length of no more than 7-10 cm. Then they will really turn out crispy, and they will look very attractive in the finished dish.

Step 2. Banks are pre-sterilized (you need to hold for 15 minutes over boiling water steam or 3-4 minutes in the microwave, turned on at maximum power). At the bottom of the jar, you can immediately put all the available greens (leaves of cherries, raspberries, currants, as well as dill sprigs are appropriate). Berry leaves contain quite a lot of tannins, which guarantee really crunchy pickles.

Step 3. In the meantime, you must first prepare boiling water (1.5 liters of water for one large 3-liter jar). Cucumbers are laid in jars and poured with boiling water for 10-15 minutes. Lids can simply be placed on top without screwing them in yet.

Step 4. Now the water from the cans is poured back into the pan (you need to handle hot dishes and boiling water carefully - only with the help of a special mitten or potholder).

It's time to turn this water into a marinade: you need to add all the spices to it and pour in the vinegar. Then bring to a boil again and immediately turn off the heat.

Step 5. The last stage - pour the marinade into jars of cucumbers and roll them up. Let cool for a day, then put in the refrigerator.

The product will be ready after 3-4 weeks, and it can be stored this way for 1-2 years. But pickled cucumbers from an open jar are best consumed within 1-2 weeks.

NOTE

When pickling cucumbers, you can add a few cloves of garlic or a horseradish leaf to them. This will give a spicy spicy flavor to the finished dish. However, these components should not be abused - 5-6 cloves of garlic and 1 medium horseradish leaf are enough for a 3-liter jar.

How to pickle crispy cucumbers in jars "like in a store"

Everyone is familiar with the magnificent gherkins - these are delicious miniature cucumbers, twisted into jars that you can buy at the store. You can cook them yourself, and for this the product should turn out to be pickled, and not just salty. For this you will need the following components:

Ingredients (per 3 liter jar)

2 kg of small cucumbers (up to 7-8 cm in length);
water - 1.5 liters;
salt - 2 tablespoons;
sugar - 2.5 large spoons;
mustard seeds - 2 dessert spoons;
acetic acid 70% - 2 teaspoons;
peppercorns - 12-15 pieces;
dill (umbrellas) - 5 pieces;
horseradish - 1 leaf;
garlic - 5-6 cloves;
currant or cherry leaf - 5 pieces.

How to pickle cucumbers in jars

Step 1. First, we wash and soak the cucumbers for several hours in cool water.

Step 2. We lay out the washed greens in jars, put the cucumbers there and pour boiling water - literally for 20 minutes. As a result, the water should cool down so that the jar can be touched and not burned. Then drain the water through a sieve.

Step 4. Marinade is poured into jars with cucumbers and rolled up with lids. Then the jars are turned upside down, left to cool and put in the refrigerator the next day.

Crispy cucumbers marinated with store-bought vinegar

Pickled cucumbers are a great alternative to pickles, although both of these dishes have always been a good addition to the festive and everyday table. It is better to serve the finished product in a slightly chilled state.

How to pickle crispy cucumbers for the winter - a simple recipe

To prepare crispy cucumbers in jars for the winter, according to this recipe, you will need:

Ingredients

1 kg of cucumbers;
1 liter of water;
salt and sugar - 1 large tablespoon with a slide;
vinegar 70% - 1 dessert spoon(or 3 tablespoons of regular 9% vinegar);
garlic - 3-4 cloves;
dill - several branches, 2-3 umbrellas;
10-15 peppercorns;
3-4 leaves of currant, cherry, raspberry.

How to Pickle Cucumbers

Step 1. Pre-soak cucumbers in cool water and leave on the table so that they get room temperature. In the meantime, sterilize the jars (10-15 minutes over water vapor over boiling water or 3-4 minutes in the microwave).

Step 2. In the meantime, you need to prepare the marinade: bring 1 liter of water to a boil, then add salt, sugar, dill leaves, currants, cherries and raspberries, as well as peppercorns. You can also add a few bay leaves there.

Step 3. We put the cucumbers in a jar and fill them with hot marinade to the top, let them cool for 1 hour and then add vinegar to each jar. Then we cover the jars with lids (loose) or gauze, put in a dark (but not cold) place for the night.

Periodically they need to be shaken - especially at the very beginning. After all, salt and other spices should be properly distributed throughout the volume.

Step 4. After a day, we roll up the jars or simply close them with tight lids. We remove the cucumbers in the refrigerator.

Crispy cucumbers in jars - an excellent preparation for the winter

Marinated delicious cucumbers "Bulgarian style"

Pleasant sweet and sour cucumbers of miniature size, and even an attractive shape - just created to decorate a festive and everyday table! And to cook them, you need to take exactly gherkins.

For this recipe for pickling cucumbers for the winter in liter jars you will need the following products:

Ingredients (per 1 liter jar)

gherkins - 0.6 kg;
water - 0.6 l;
salt - 1 tablespoon;
sugar - 2 tablespoons;
vinegar 9% - 3 large spoons;
1 small onion;
3 cloves of garlic;
bay leaf, dill umbels and a few peppercorns.

How to close cucumbers for the winter

Step 1. We prepare the fruits, sterilize the jars and lids.

Step 2. We prepare the marinade in a hot way: we dissolve all the components in water, bring to a boil, add vinegar - at the very last moment.

Step 3. We put garlic, onions, herbs, spices and cucumbers in 1-liter jars.

Step 4. Fill everything with marinade, roll up the jars, wrap them in a blanket, and after 2-3 days put them in the refrigerator or cellar.

Enjoy your meal!

This is the preservation of a popular vegetable crop, with the obligatory use acetic acid. Vinegar creates conditions for a preservative effect and starts the pickling process. To ensure long-term storage, pickled cucumbers are poured with a special solution - marinade prepared according to an exact recipe and pasteurized.

Since the time of Tsar “Pea”, or rather I. the Terrible, peasants have been cultivating cucumbers everywhere, since climatic conditions make it possible to grow a good crop in open ground. Getting a decent harvest, the peasants were worried about the question: how to keep the fruits longer. At first, cucumbers were simply salted, but there were experimenters who added apple cider vinegar to the brine. And so a popular product for the winter appeared - pickled cucumbers.

Both methods guaranteed the preservation of fruits during the winter in rustic tubs. This continued until, in the 19th century, Nicholas Appert, a French inventor of canned food, proposed to roll cucumbers into jars. With the advent of new technologies, every zealous housewife can find a bank of pickled cucumbers.

How to pickle cucumbers so that they are crispy:

Let's analyze the fundamental principles, the observance of which will help us get pickled cucumbers using any recipe for the whole winter, while maintaining the crispy properties of the product.

1. For preservation, choose ripe, even small cucumbers. A young cucumber should have a thin, not coarsened skin and dark-colored pimples.

2. Pickled cucumbers will never be crispy if harvested from the garden and not pickled within 24 hours.

3. The best marinade comes from not iodized table salt.

4. The basis of the marinade is pure well or spring water, without the admixture of bleach.

5. You can get crispy cucumbers for the winter if you resort to proven tricks. First, add blackcurrant leaves to the jars. Oak leaves performed well in the marinade. Finally, horseradish root shoots provide the necessary crunch.

6. An important step is soaking. It is impossible to pickle freshly picked cucumbers without pre-locking. Vegetables must be immersed for 5 hours in cold well water. The lock will prevent the formation of hollowness in ready-made pickled cucumbers.

7. Avoid overuse of garlic in marinade recipes. Prolonged exposure to garlic juice on cucumbers causes them to soften.

8. Whole grains of mustard added to the preparation give pickled cucumbers rigidity, providing the necessary firmness.

9. To make the cucumbers crispy, there is an extraordinary trick - try adding to a three-liter glass container - 1 tbsp. l. vodka, the result will not keep you waiting.

10. Pickled cucumbers will be crispy if preserved by repeatedly draining and pouring marinade brought to a boil.

11. Do not, under any circumstances, insulate cans after rolling. On the contrary, it is necessary to create cool conditions for them to cool. The best places than a cellar and a cellar for pickled cucumbers can not be found.

By following the principles described above, it is highly likely that you will be able to pickle crispy cucumbers for the winter, resorting to the most exotic recipe.

1. Pickled cucumbers in vinegar for the winter - a proven recipe

Ingredients:

young cucumbers 6 kg;
bay leaf - 2 leaves per jar;
colored granulated pepper 4-5 grains per jar;
black pepper 2-3 grains per jar;
white mustard, half a teaspoon per jar;
a couple of slices of carrots;
garlic cloves;
a piece of horseradish root;
bush dill.

Marinade- components for a 6.5-liter container:

10% vinegar 1.5 liters
5 liters of water
sugar 10 tablespoons
coarse salt 7.5 tbsp. l.

Preparing for pickling:

1. Boil water with salt, vinegar and sugar. For 1 liter of water we put 1.5 tablespoons of salt and two tablespoons of sugar. So we will prepare the brine for the marinade.

2. Even if you just picked cucumbers from the garden, they must be washed. Next, soak them for 2 hours and drain the water.

We arrange each jar: lay dill, carrot slices, a piece of horseradish, half a tablespoon of mustard, bay leaf, colored pepper grains, garlic cloves, two or three peas of hot pepper. We lay the cucumbers on the banks more tightly. It will not be superfluous to have an additional pair of dill umbrellas on top of the workpiece.

3. Pour in hot marinade and place the jars in a container of boiling water. Pasteurize for 5 minutes, bringing to a boil. After this time, we take out the jars, roll them tightly with lids, check that they are well tightened, and leave them to cool, turning them upside down.

Pasteurization time depends on the size of the jar. After cooling, we transfer the pickled cucumbers in jars to a cool place, for example, in the basement. We do not open jars earlier than after 7 days, the cucumbers should ripen (a minimum of 7-day pickling is required). Enjoy your meal!

2. Crispy pickled cucumbers for the winter, a recipe for a couple of cans

The method allows to obtain 1000 ml of marinade. One liter should be enough for a couple of liter jars of pickled cucumbers for the winter.

You will need:

young cucumbers - 2 kg
water - 1 liter (for 2 cans)
salt - 1 tbsp. l. with a slide
sugar - 2 tbsp. l.
vinegar (9%) - 1 tsp (for 1 jar)
black pepper - 5 -7 peas
spicy cloves - 4-6 pcs.
fresh horseradish leaves
dill and cilantro
garlic cloves

Pickle step by step instructions

Jars preparation. Wash them with a pinch of baking soda. We cover the bottom with greens from cilantro and dill, add 3-4 garlic cloves.
Cucumber preparation. We remove a centimeter from both ends. We lay the cucumbers vertically, compacting the first layer and sprinkling it with fragrant herbs and horseradish leaves. Then we fill the jar with cucumbers to the top - the workpiece is ready.
Pour the workpiece with boiling water. Let cool for 10-15 minutes and pour the liquid back into the container - we will need it to prepare the brine. It is not necessary to time the time with a stopwatch if you are able to hold the jar with your hands - a sure sign that the brine can be drained.
It is necessary to douse the workpiece with boiling water again. Pour cucumbers with new boiling water. Again we wait 10-15 minutes. We drain completely - we will no longer need this water
We take the initially drained liquid - it will serve as the basis for the future marinade. Pour the prepared ingredients into it: cloves, black pepper, sugar, salt and sugar. We place it on the stove and wait for it to boil.
At this stage, add one teaspoon of vinegar to our jars and pour the boiling pickle brine into them, evenly distributing the spices.
At the final stage, we roll up our blanks with boiled lids and turn the cans over - this is necessary to check the tightness of the seaming. If the brine does not seep out, then everything is fine. We leave the banks to cool, do not wrap or insulate them. After 10 days, pickled cucumbers will be ready, they can be served for a feast.

3. Sweet crunchy pickled cucumbers

Some prefer pickled cucumbers, others pickles, but few will argue - a marinade with a sweet and sour taste is simply delicious. It is worth putting them in a plate on the table, as they immediately disappear. There will be no end to those who wish. For those who decide to stock up on crispy cucumbers for the winter, but do not know how to do it, I post the recipe.

cucumbers;
pepper in the form of peas and chili;
carrots, cut into circles;
rings chopped onion and garlic (cut into strips);
leaves of horseradish and blackcurrant;
dill;
laurel and mustard seeds.

30 grams of salt (heaped tablespoon);
200 grams of sugar powder;
200 ml of 9% vinegar.

The amount of salt, sugar and vinegar is indicated per 1 liter.

When pickling cucumbers, it should be understood that the more correctly the marinade is prepared, the tastier the preservation will be. You need to get the proportions right.

This does not apply to onions and carrots. You can put as many of them as you like. But it is extremely important to dilute sugar powder with salt in the recommended ratio.

Put as many cucumbers as you like, but do not forget that at the very bottom it is better to put the most large vegetables, and the smaller ones on top. It doesn't matter how they are placed. In horizontal or vertical position. It will be equally delicious.

The order of sweet pickling is as follows:

1. Before starting, wash the vegetables, cut off the tails.

2. Put all the spices and chopped ingredients in a jar. Chili is added to taste, it all depends on how spicy you like it.

3. Now it's time to lay the main culprit - cucumbers.

4. Boiled water, pour for 20 minutes. After the set time has elapsed, pour into a bowl and set to heat. It will be needed to prepare the marinade.

5. After waiting for clean water to boil, pour into jars for 10 minutes.

6. In the meantime, we throw salt and powdered sugar into the water for the marinade, then vinegar.

7. Drain the water again, and fill the cucumbers with the prepared marinade solution.

8. Lids must be sterilized. This must be taken care of in advance. We twist the banks with them, put them upside down, wait for them to cool.

4. Marinate cucumbers with mustard

If you have never tried mustard pickles, this recipe is for you. Mustard will give the marinade a special taste. The main thing is that they are not afraid of experiments, and your creation will definitely be appreciated. The process also takes place in three stages.

For this you will need:

cucumbers;
pepper in the form of peas;
leaves of horseradish, black currant (if there is no black, you can use red leaves);
laurel;
a little dill;
garlic (cut into strips)

Required ingredients for the marinade:

60 grams of salt (equivalent to three tablespoons);
250 grams of sugar powder;
150 ml of table vinegar;
one can of mustard.

The amount of a set of traditional spices is indicated per 1 liter.

The pickling order is as follows:

Spicy spices and pre-cut ingredients are dipped in a jar.
I put cucumbers. Nothing new, we act in the same way as in the previous recipe.
Water boils - pour for 20 minutes. After the expiration of the prescribed period, pour into a bowl and set to heat. It will be needed to prepare the marinade.
After waiting for clean water to boil, fill the jars with it for 10 minutes.
We throw salt and sugar powder into the water for the marinade, then mustard and vinegar.
Again, we repeat the process of draining and pouring cucumbers with our marinade.
Sterilization of lids must be taken care of in advance. We twist the banks with them, put them upside down, wait for them to cool.

If you don't like vinegar, you can add citric acid. Both components are necessary to keep your cucumbers standing for as long as possible.

5. Pickling without sterilization

Pickling involves the use of citric acid as a preservative. Just fill the jars with cucumbers with boiling water.

Products you will definitely need:

cucumbers;
pepper in the form of peas;
horseradish and black currant leaves;
a bunch of dill;
lavrushka;
garlic (cut into strips) and mustard seeds.

The necessary components for the marinade per 1 liter:

40 grams of salt;
60 grams of sugar powder (three large spoons without a slide);
a third of a spoon of citric acid.

The pickling order is as follows:

All the spices, pre-cut ingredients, put in a jar.
We take cucumbers. The process is the same, the only thing is that we do not sterilize jars.
Pour boiled water for 20 minutes. To prevent cracking jars due to high temperature, you can put a spoon in them.
Drain off the liquid carefully.
After waiting for clean water to boil, refill the jar for 10 minutes.
In the water for the marinade, we dissolve sugar and salt in a given volume.
We pour citric acid into the jar as a preservative and finally fill the cucumbers with the finished solution.
We close the jars and put them on the lids.

crispy pickled cucumbers for the winter in jars - put on lids

6. Pickle with vodka

Vodka is a great product for pickling small cucumbers. Thanks to her, pickled vegetables are stored for quite a long period of time. They are absolutely harmless to small family members. Therefore, you should not refuse them if they express a desire to try your creation.

For this you will need:

Small cucumbers. Take the quantity so that it fits in the jar;
20 grams of salt;
30 grams of powdered sugar (one tablespoon with a small slide);
one and a half tablespoons of vinegar 9% - go (you can apple);
15 grams of vodka;
two cloves of garlic;
horseradish leaf - 2-3 pieces;
two inflorescences of dried dill;
a third of hot pepper;
4 or 5 peas of spicy pepper;
pure water.

The pickling order is as follows:

Soak the cucumbers in cool water for three hours. While we wait, it is advisable to change it a couple of times. Without wasting time, carefully wash the jars and lids with detergents. We also rinse them thoroughly. Preferably not just once, but several times. Boiling will not be superfluous.

At the bottom of the container we throw two pieces of horseradish leaves, a couple of dill umbrellas, a couple of pepper rings, strips of garlic.

In the same sequence, at the beginning larger, then smaller, we place cucumbers. If there are no small ones, you can cut those that are larger. Next, we throw a standard set of spices, you can add something from yourself, do not be afraid of improvisation.

All this must be poured with boiling water and wait 20-25 minutes until it warms up. Don't forget to cover.

After the time has elapsed, drain, pour boiling water again for 15 minutes, close the lid.

We put water with salt and sugar on a slow fire, wait until they dissolve, then add vodka with vinegar.

Carefully pour the boiled marinade into a jar and roll up the lid.

These recipes will help you decorate any table. Pickled cucumbers will be a great addition to the main dishes. They will allow you to enjoy vegetables in the winter, delight you and your guests, and whet your appetite. Conservation - great alternative salads.

How to Fix Store Bought Pickled Cucumbers

What to do if you bought cucumbers in the nearest supermarket, but the taste does not suit you? You can, of course, throw it away, but it's a pity. If pickled cucumbers are soft and sluggish, then you can’t help them. But if they are dense and crispy, but it is a matter of taste, then you can try to correct the situation.

we recommend pickled cucumbers - brand: uncle Vanya

For this we need tomato juice. Of course, the second miss should not be allowed: the juice should be tasty. First of all, it is worth deciding what exactly the problem is. Vinegar in a purchased product is usually present in excess, so you do not have to add it to the juice.

As for the spiciness and the presence of spices, depending on their quantity, the correction technology will change slightly. A few chopped cloves of garlic will definitely do the trick!

New marinade for cucumbers

We start by completely getting rid of the brine from the jar of pickled cucumbers and washing the pickled vegetables in chilled boiled water. If the original product is very salty, then a little should be added to the tomato juice. granulated sugar, stir and heat the juice (without boiling!) to completely dissolve the sugar. Then the juice must be cooled and pour over the washed cucumbers sprinkled with garlic cloves.

Sometimes, although very rarely, there is a lack of salt in cucumbers. Then the juice must be additionally salted, in the same way as in the case of sugar, heating will be required, followed by cooling to room temperature.

If you lack balance in the taste of purchased pickled cucumbers, then you will have to add salt and sugar to the juice at the same time. It is assumed that the sugar in this mixture should be in proportions of 1/3.

If you don't like the way pickled cucumbers are seasoned, you can try fixing that as well. We need garlic and a set of spices. The most affordable: dry dill (seeds), cumin, coriander seeds, dried tarragon (tarragon), any other dried herbs (if its aroma suits you), black and allspice. And also horseradish: if there is no root, then you can use ready-made, from a jar. raw greens in this case, you don't need to add it.

Dry dill seeds can be preheated in a dry frying pan, and then ground a little in a mortar (not to dust!). So the flavor will be brighter. Greens do not need to be warmed up, it is enough to grind it with your palms. Pepper is also slightly crushed in a mortar. You can add tomato juice as a mixture of seasonings, or one thing to your taste.

Stir the juice thoroughly so that the spices do not float on the surface. As in the case of salt and sugar, the juice with spices must be heated, then cooled, and only then pour the cucumbers with garlic. If you add horseradish, then put it after the juice has cooled (from heating, horseradish loses its sharpness).

Shelf life of pickled cucumbers

For small cucumbers, 1-2 days spent in the refrigerator are enough to soak in new tastes and aromas. If pickled cucumbers are large, then they can be cut across into several parts. It is better to use "corrected cucumbers" within one to one and a half weeks. Keep refrigerated.

Do you have any favorite recipes for harvesting cucumbers for the winter?

Most often, I salt and pickle cucumbers according to my proven recipes, but I always try new ones.

If everyone likes cucumbers, then it gets into the family cookbook.

Today, a selection of recipes that are most suitable for seaming in 3-liter jars, although they can also be closed in smaller jars.

I personally really like the 2-liter container and, if the family is not very large, then the cucumbers are eaten with pleasure and do not have time to get bored.

But often housewives use cucumbers not only for direct serving, but also prepare pickles from them, add them to salads, in this case, 3-liter jars are what you need.

Usually I don't get "explosive" or swollen cans, but sometimes instead of strong fruits, "soft-bodied" ones are obtained.

That is why I am looking for recipes for pickled cucumbers for the winter in jars that turn out crispy like in a store.

Prepared according to the following recipes, they will delight any gourmet with their crunch.

Some useful comments on the article.

Among the ingredients, it is often recommended to use oak leaves, but since they are not always easy to find, they can be replaced with chopped oak bark, which can always be bought at a pharmacy.
Remember that at the end of the seaming it is worth turning it upside down and insulating, in this form they should remain until completely cooled.

Pickled cucumbers for the winter, crispy in jars

Crispy Cucumbers: Recipe

Calculation for 3 liter banks:

5 (five) tsp. a spoonful of salt
10 (ten) teas. spoons of sugar
100 (one hundred) gr. 9% vinegar
2 (two) small onions
1 (one) medium carrot
2-3 (two-three) garlic cloves
1 (one) sheet of currant, horseradish, cherry
Dill (use it with seed umbrellas)
Peppercorns (I add both black and allspice, but you can either / or)

We put all the vegetables in the jar (carrots need to be cut into four parts), greens and seasonings.
We add boiling water.
Let stand for 5 minutes and then pour into a saucepan to prepare the marinade.
Pour in salt, twice as much sugar and 100 grams of vinegar.
Let the marinade boil.

At this point, I deviate from the recipe a little, and add vinegar after the solution boils, after which I make a very small light so that the marinade does not cool down while I add the hot filling in turn to each jar.

Roll under tin lids.

Long-awaited cucumbers: recipe

The recipe is suitable for lovers of sweet-spicy marinades, for a 3-liter container we need:

1 (one) table. a spoonful of salt (we comb off the top hill from a spoon)
4 (four) tables. a spoonful of sugar
90 (ninety) ml. 9% vinegar
4 (four) cloves
Z-4 (three-four) peas of bitter and allspice
0.5 (half) hot pepper
garlic cloves
Horseradish root (if it is not available, you can replace the leaves)
Dill with umbrellas

Fill jars with herbs and vegetables.
Fill with boiling water, which we do not hold for a long time and drain after 5 minutes.
Then we pour salt and sugar into the water (1 and 4 tablespoons respectively), spices: 4 things each - cloves, hot and allspice, one bay leaf.
Pour the cucumbers a second time, now leave a little longer - for 7 minutes.
Drain and boil the brine, add 90 ml of vinegar and pour the fruits, roll up.

Pickled cucumbers according to this recipe for the winter are crispy, all components are designed for 3 liter jar.

Citric acid is well suited for the preparation of pickles, it copes with pathogenic microorganisms no worse than vinegar and is included in the list of allowed food additives and is considered more beneficial than vinegar.

Just be sure to pre-sterilize the jars and lids.

Cucumbers with citric acid for the winter in 3-liter jars

Crispy cucumbers: a recipe without vinegar

For a 3 liter container you need:

2 (two) tables. a spoonful of salt (we collect without top)
4 (four) tables. a spoonful of sugar
0.5 (half) table. a spoonful of citric acid
2 (two) garlic cloves
0.5 (half) sweet pepper
1 (one) small onion and carrot
6 (six) cherry and black currant leaves
Sprigs of parsley and dill

We send vegetables to the jar: carrot (in this recipe it is recommended to cut it in the form of circles), onion - cut into large pieces, Bell pepper one half, spicy greens and, in fact, cucumbers.
Fill with boiling water, wait 5 minutes, drain, add - salt 2 tbsp. spoons, granulated sugar twice as much.
Boil the brine and send the filling to the jars for another 5 minutes.
Drain a second time, fall asleep in the brine 0.5 tbsp. spoons of citric acid, it is advisable to try whether the marinade suits you with acid taste.
Pour the hot marinade into a jar and roll up.

Cucumbers on citric acid: recipe

For a 3-liter jar, the following components are needed:

2 (two) liters of water
2 (two) tables. spoon with slide
1.5 (one and a half) tsp. spoons of citric acid
Three (3) pieces each of allspice, peas and cloves (if you like it)
Garlic cloves to taste (I usually add 3 pieces)
Dill inflorescences, horseradish and currant leaves, lavrushka

Tarragon sprigs (for those who have the opportunity to add it, be sure to put it, tarragon gives a special piquancy)
We wash and prepare the following components - horseradish and currant leaf, dill umbrella, garlic, tarragon, bay leaf and cucumbers. We put everything in a prepared container. Pour in two liters of boiling water.
After 5 minutes, drain and add salt and lemon to it, bring to a boil.
Pour cloves and peas of allspice to the cucumbers, and then pour in the hot marinade.

After that, three mandatory actions follow - we roll it up, turn it upside down and, having wrapped it, leave it to cool.

Cucumbers for the winter sterilized in jars

For those who do not like the rigmarole with repeated draining and boiling, there is a way out - direct sterilization of the fruit right in the jar.

The first recipe will be, in continuation of the topic of citric acid, with it.

Polish cucumbers: recipe

The recipe is also for a 3-liter jar:

1 (one) tsp. spoonful of citric acid
6 (six) tsp. spoons of sugar
5 (five) very full teas. spoons of salt
Greens and seasonings: garlic, dill inflorescences, horseradish root, currant and cherry leaves, black and allspice peas.

We fill the prepared container with all the herbs, vegetables and seasonings at once.

We also add 5 teaspoons of salt, 6 teaspoons of sugar (if you don’t like a sweetish marinade, then less is possible, but sweetness gives an interesting taste), 1 teaspoon. lemons.

Now pour cold water there and shake it so that all the loose components dissolve. Let's get sterilized.

To do this, we select dishes of such a size that a 3-liter jar fits in it, and the water level reaches the shoulders.

At the bottom of the dishes for sterilization, we lay a fabric folded in several layers, for example, a towel, and put a glass jar of cucumbers on it.

Pour cold water into the dishes and send to the stove - on medium heat.

As soon as the water in the pan boils, we detect 5 minutes. After this time, we take out the jar and roll it up.

Never place cold jars in hot water or, conversely, hot jars on a cold surface to spin, as they may burst.

A few more recipes for cucumbers for the winter, sterilized in jars, but already with table vinegar.

Delicious cucumbers: recipe

For a 3 liter jar:

70 (seventy) ml. 9% table vinegar
5 (five) table. a spoonful of salt
5 (five) table. a spoonful of sugar
Spices - "standard" and/or your favorite

For the marinade, we take water, which we drain from a jar filled with cucumbers (thus, its amount is easiest to measure), table vinegar, salt-sugar and set everything together to heat up to a boil.
We sterilize the glass container, fill it with root crops and spices (the choice of the latter is at your discretion).
We make one filling of the contents with hot marinade and send it to be sterilized in warm water, you need to get the jar as soon as the water boils.

We do everything else as usual.

Bulgarian cucumbers: recipe

Blanks "based on Bulgarian" recipes invariably delight with the result, while you can store the blank at home at room temperature.

Please note that in this recipe, the ingredients are calculated per 2 liter. bank.

Cucumbers approximately 1.5 (one and a half) kilograms
1 (one) liter of water
4 (four) tables. a spoonful of sugar
1 (one) table. 1 teaspoon salt (coarse is best)
4 (four) tables. a spoonful of vinegar 9%
1 (one) medium onion
10 (ten) cloves of garlic (large ones can be cut in half)
10 (ten) peas of allspice
2 (two) dill umbrellas
6 (six) clove buds (despite the fact that cloves are in the recipe, I usually don’t put them in, because I’m not a fan of the “clove” flavor, but if it doesn’t annoy you, be sure to add it).

The container is filled with dill umbrellas, sweet peppercorns, clove inflorescences, small cucumbers, in this recipe gherkins, which are interbedded, will be especially good. onion rings(enough to chop 1 onion) and garlic cloves.
In 1 liter of water we put salt (as already mentioned, preferably coarse grinding), 4 tbsp. l. sugar and the same number of tablespoons of vinegar, bring the mixture to a boil.
We fill them with root crops and sterilize the jar for 10-15 minutes.

Barrel cucumbers: recipes

Do you want cucumbers, like from a barrel, crispy? If you are a lover of "barrel", then the recipe, which is called so, will suit you.

Cucumbers from a barrel: recipe

dill umbrellas
currant leaves
On a 3-liter jar - 3 (three) tables. heaping tablespoons of salt
For a 2-liter - 2 (two) tables. heaping tablespoons of salt

Prepared cucumbers are laid on top of green leaves and dill sprigs.
Fill them with unboiled water and add salt.
I remind you that if you are going to do it in a 2-liter container, then you will need 2 tbsp. tablespoons of salt, per 3-liter - respectively 3 tbsp. spoons.
All this should stand in the room for two days. Foam may appear, you should not be afraid, just gently remove it.
Then the brine must be drained into a saucepan, boil it and pour it back.
As soon as it cools, drain it again, boil and pour it again.
We are making a sunset.

Look for two more recipes for cucumbers similar to barrel ones below, one with the addition of mustard “Brand Recipe”, the second with the addition of vodka is called “With Vodka”, it is prepared under plastic lids.

Pickled cucumbers with mustard for the winter: recipes

Fans of not quite ordinary blanks can cook cucumbers pickled with mustard for the winter, the recipes are below.

Signature cucumber recipe

This recipe is without vinegar, and cucumbers are obtained almost like barrel ones.

For a capacity of 3 liters you need:

1 (one) liter of water
2 (two) tables. spoonful of salt
2 (two) tables. a spoonful of dry mustard
Spices - favorite / any

We fill glass containers with spices and cucumbers and pour hot brine in proportion to 1 liter of water - 2 tbsp. heaping tablespoons of salt.
Cucumbers should stand for two days in a room. Then we put it in mustard powder 2 tbsp. spoons in each, and stand for 6 hours.
Drain the brine into a saucepan, put it on the stove and boil for 7 minutes, pour into jars and close with tin lids.

At first, the brine may become cloudy, but after a while the sediment will settle to the bottom, and it will become transparent.

Cucumbers in mustard: recipe

1 (one) kg. cucumbers, especially small ones are suitable - gherkins
3 (three) liters of water
150 (one hundred and fifty) grams of onions
1.5 (one and a half) table. tablespoons dry mustard
2 (two) tables. spoons of salt
5 (five) tables. spoons of sugar
¼ (one fourth) tables. spoons of vinegar essence
1 (one) bay leaf and a bunch of dill
1 (one) tsp. a spoonful of ground black pepper (note that it is not added in peas, but in ground form)

We send chopped onion and dill, sugar and mustard to the pan.
Pour 3 liters of water, set to heat.
We also add pre-crushed bay leaves and ground black pepper.
Stirring occasionally, bring the mixture to a boil.
Next, we lower the cucumbers into the pan, let the solution boil, while the vegetables should be gently stirred and turned over.
We add the essence, remove from the fire and lay the cucumbers in jars, pouring them with marinade, roll them up, “warm” them by turning them upside down and wait until they cool completely.

Pickled cucumbers with vodka: recipes

A recipe for preparing crispy fruits for the winter with a longer shelf life.

"With vodka"

The recipe does not use the usual vinegar and sugar, however, mold never forms in this blank, and the cucumbers turn out to be crispy, resembling barrel ones in taste. Closed with polyethylene lids.

Recipe for a 3 liter container.

1 (one) liter of water
50 (fifty) ml. vodka
1 (one) tables. a spoonful of salt
5-7 (five-seven) cloves of garlic
10 (ten) pcs. black pepper
2 (two) sheets of the "standard set" - cherry, oak, black currant, umbrella dill
horseradish leaf

Wash cucumbers and soak in cold water for 3 hours.
While the fruits are “soaking”, we sterilize the dishes in which we will preserve them.
In the prepared container we send garlic cloves, black peppercorns, tightly lay the cucumbers.
From above we cover dill with umbrellas (recently I put dill to the very bottom, because otherwise it interferes when closing with lids), the rest of the “fragrant leaves”.
Fill with boiling brine - water with the addition of salt.
We are waiting for the brine to cool completely.
If after cooling the brine is not enough, then add it, leaving room for vodka.
Now pour 50 ml of vodka each and close with polyethylene lids.

For storage, send to a cold place - a cellar or a refrigerator.

Another recipe with an "alcoholic" name, it uses either citric acid or apple cider vinegar.

"Podshofe"

2 (two) kg. cucumbers
2 (two) tables. a spoonful of salt and sugar
2 (two) tables. a spoonful of sugar
1 (one) tsp. tablespoon of citric acid or ½ (half) cup 9% apple cider vinegar
¼ (quarter) glass of vodka
You can add herbs to taste.

We tightly pack the cucumbers in the dishes, layering them with spicy herbs at your discretion, and pour the hot marinade for 5 minutes.
How to cook it: in 1.5 liters of boiling water, add 2 tbsp. spoons of salt and sugar, 1 teaspoon of citric acid.
Drain the marinade, heat it and pour the cucumbers for 5 minutes.
Drain it a second time, let it boil, pour cucumbers for the third time.
Add ¼ cup of vodka and roll up.

Pickled cucumbers for the winter: recipes

You will like these recipes if you want to prepare salted cucumbers for the winter, which come out crispy, the calculation of the components for a 3-liter jar.

Pickled cucumbers without vinegar: recipe

All we need is:

100 (one hundred) gr. salt
2-3 (two-three) garlic cloves
"Gentleman's set" - horseradish and currant leaves, dill

Fill the jar with herbs and vegetables.
Pour 100 g of salt and pour cold water.
Close the container with a plastic lid.
Leave it like this for 3 days.
Then pour the brine into a saucepan, boil, pour it into containers again, roll it up.

"Like the old days"

Cucumbers - about 1 (one) kilogram
1 (one) liter is 5 (five) glasses of water
2 (two) tables. a spoonful of salt with a slide, which is equal to 70 (seventy) grams
2-Z (two-three) leaves of blackcurrant, oak, cherry
2 (two) dill umbrellas with seeds
1 (one) sheet of horseradish
Greens
1-2 (one-two) garlic cloves per jar

We try to select cucumbers of the same size so that the salting is uniform.
Pour a thin layer of salt into a glass or enameled dish (2 tablespoons with a top).
Then we lay out a layer of vegetable raw materials - leaves, herbs and cucumbers, which are laid loosely.
Then repeat the layers of leaves-greens-cucumbers until the container is full.
Fill everything with water, cover with a circle or a plate, and set the load on top.
Everything should stand for 3-4 days, when foam begins to appear, then we remove it and remove it, and lay the fruits in jars.
Blanch the leaves and greens and lay on top, add the garlic cloves.

We filter the brine, boil and pour into jars, roll up under tin lids.

"Cucumber Khrum Khrum"

Pay attention to not quite the usual interesting blank, which uses a large number of vinegar, but the fruits in it only “bathe” and are nourished.

1.5 (one and a half) liters of water
2 (two) tables. a spoonful of salt
6 (six) tables. a spoonful of sugar
1.5 (one and a half) liters (this is not a typo - liters!) 9% vinegar
Dill, garlic, peppercorns, bay leaf

We fill the glass container with dill, currant leaves, garlic and cucumbers.
We prepare the brine - dissolve salt and sugar in water, throw parsley and black pepper into the "syrup".
We heat one and a half liters of vinegar in a separate bowl and pour the cucumbers in the boiling form.
After 3 minutes, drain it, and pour the cucumbers with hot brine and roll up.

Vinegar can be reused.

Cucumbers with aspirin: recipe

I have a recipe in stock, but the presence of aspirin (acetylsalicylic acid) confuses me, although I know that many prepare seams with its addition, where aspirin acts as a reliable preservative.

Maybe there are pioneers who have tried this recipe?

I have it saved under the name:

Recipe for cucumbers "From Gulnara"

For one 3-liter container you will need:

2 (two) tables. a spoonful of sugar
1 (one) tables. heaping teaspoon of salt
2 (two) aspirin tablets (crushed)
Herbs and spices - whatever you like

In a sterilized dish we put spices and spices to your taste, cucumbers, which need to be cut off the tips.
Pour boiling water for 10-15 minutes. We merge.
Pour sugar, salt (2 and 1 tablespoon, respectively), 2 crushed aspirin tablets (acetylsalicylic acid) into the jar and pour freshly boiled water.
We roll up, wrap up.

Tomatoes can also be harvested in this way, only more sugar needs to be added - 3 tables. spoons.