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Cucumber recipe for the winter 3 l. Crispy pickled cucumbers

Finding a recipe for delicious pickled cucumbers means finding a real treasure. Many housewives dream of fragrant, strong and crunchy "good fellows" that they could put on the table from year to year. The quality of the cucumbers depends a lot on the pickle. After all, it is he who is able to make a real culinary hit even from the most ordinary blanks. Everyone has different tastes, so it is so important to find the very “perfect” pickle recipe for cucumbers for 1 liter of water. You can go through trial and error or use time-tested recipes.

Easy to prepare

Historically, cucumbers have become the most popular pickling product. During the reign of Ivan the Terrible, the vegetable was considered too bland in taste, so they began to salt it. After that, the canning technology also appeared.

Cucumber marinade recipes for 1, 2 and 3 liters of water

To prepare a marinade for cucumbers, you need to stock up on such essential ingredients as sugar, salt, vinegar. In addition to vinegar, vinegar essence, citric acid, alcohol can act as a preservative. As for spices, they are added to the workpiece at will and based on the culinary tastes preferences. The "familiar" set includes:

  • garlic;
  • leaves of currant and horseradish;
  • dill umbrellas.

Specific flavor and aroma notes are created with the help of additional products.

Marinating "Zelentsy" is carried out hot and cold. In the first case, vegetables are "warmed up" with boiling water or brine up to three times, depending on the recipe. The second option is pouring with cold marinade. The filled containers are sealed with plastic lids without seaming. Such preparations will have to be eaten within two to three months.

  • liter - 20 minutes;
  • two-liter - 25-30 minutes;
  • three-liter - 30-35 minutes.

Classical

Peculiarities . This versatile marinade is suitable for both small cucumbers and medium-sized fruits. The volume of spices and spices determines how they turn out - less or more spicy, pungent, sour.

Ingredients:

  • 1 liter of water;
  • 60-75 g sugar;
  • 40-50 g of salt;
  • 5-10 ml of essence (70%).

Preparation

  1. Cucumbers are "warmed up" with boiling water. We keep them for 20-30 minutes.
  2. We drain the liquid from the cans. We boil it, add salt and sugar. Stirring, cook for another five minutes.
  3. Pour the essence into a container with the contents, fill it with brine.
  4. We roll it up, turn it over on the lid, insulate it.

If a cucumber marinade is prepared for 1 liter of water with 9 vinegar, then its amount is 20-25 ml, and if with 6% - 40-50 ml. As for the salt, when using the seafood, the amount is reduced to a dessert spoon.

With citric acid

Peculiarities . An excellent option for those who do not like the taste of vinegar or suffer from diseases in which vinegar is prohibited. Cucumbers can be included in the children's menu. Despite the reusable filling, vegetables practically do not lose their bright color.

Ingredients:

  • 3 liters of water;
  • 40-50 g of salt;
  • 60-75 g sugar;
  • a teaspoon of citric acid;
  • spices.

Preparation

  1. We fill the container with vegetables with boiling water and wait 15-20 minutes. Drain, boil again and refill for the same amount of time.
  2. For the third time, add the ingredients according to the recipe to the water. We boil for five minutes.
  3. Pour citric acid into a container. Fill the "greenery" with brine, cork, insulate.

A cucumber marinade with citric acid is good because it combines harmoniously with many spices and seasonings. Black pepper peas, a laurel leaf, which can be thrown during the last boil of the brine, can enhance its taste. A carnation will not be superfluous, but a little.

With vodka

Peculiarities . "Zelentsy" are dense and crispy. The presence of alcohol in the brine ensures long-term storage. Cucumbers will be able to stand in a pantry or cellar for an average of three years. Alcohol blocks fermentation processes, kills mold fungi.

Ingredients:

  • 1 liter of water;
  • 40 g salt;
  • 50-60 g of sugar;
  • 20-25 ml of vodka.

Preparation

  1. "Zelentsy" are warmed up with boiling water. If they are overripe, then we do two or three approaches.
  2. Pour salt and sugar into the liquid drained from the vegetables. We boil for about five minutes, until the "crystals" dissolve.
  3. Pour vodka into the container. We fill it with brine. We seal up, we insulate.

Determining how much fill is needed is easy enough. Glass containers with vegetables must be filled with plain cold water up to the neck. The liquid should completely cover the food. Then it is poured into a measuring container. The alcohol content in the workpiece is minimal and does not affect the taste in any way. Also, motorists need not be afraid that the concentration of alcohol in the blood will increase.

With mustard in its own juice

Peculiarities . Such cucumbers cannot be called simple. Piquancy and refined taste pouring provides a combination of mustard seeds with other herbs and spices. The number of components is calculated for 2 kg of the main ingredient.

Ingredients:

  • one onion;
  • 40 g salt;
  • 100 g sugar;
  • 100 ml of sunflower oil;
  • 100 ml vinegar;
  • 20-25 g of mustard seeds;
  • five to six garlic cloves;
  • 5 g ground black pepper.

Preparation

  1. Finely chop the onion, crush the garlic.
  2. We mix all the components. Season the cucumbers cut into slices with the resulting mixture. We leave to infuse for an hour and a half.
  3. Over time, the amount of marinade will increase as the vegetables release the juice.
  4. Cucumbers are laid out in banks, filled with brine. Sterilized for 20 minutes, corked, insulated.

The marinade, which is quite quick in preparation, differs in that it does not include water familiar in other recipes. Liquid is added only if there is not enough liquid to fill all containers. The disadvantage indicates that the fruits were poorly soaked and could not let out enough juice.

With ketchup

Peculiarities . The recipe is suitable for making gherkins. If desired, the marinade can be made spicy or sweet using the appropriate ketchup.

Ingredients:

  • 2 liters of water;
  • 40-50 g of salt;
  • 100 ml vinegar;
  • 100 g sugar;
  • 160 ml ketchup ("Chili" or "Tomato").

Preparation

  1. Mix water with salt, sugar, ketchup. We boil for five to ten minutes.
  2. Remove the brine from the heat and pour the vinegar into it.
  3. We fill in "zelentsy". We set to sterilize for 15-20 minutes.
  4. We roll up containers, insulate.

You can make a cucumber marinade from both homemade and store-bought ketchup. When buying a product, you need to pay attention to its composition. A high-quality sauce should not contain "chemicals", for example, flavor enhancers, dyes. It should also be taken into account that the finished product will already have some salt and sugar content.

With carrot tops

Peculiarities . This unusual recipe pickle for cucumbers tends to "open" not immediately. Fluffy tails of carrots give off their aroma and taste within two to three months. If you open the jar earlier, you may be disappointed, since the “greens” will be bland.

Ingredients:

  • 2 liters of water;
  • 40-50 g of salt;
  • 100 g sugar;
  • 120 ml vinegar (6%);
  • carrot tops.

Preparation

  1. Put the greens from the carrots directly into the containers on the bottom or between the cucumbers. Enough for two or three tails.
  2. We "warm up" vegetables with boiling water for 20-30 minutes.
  3. Boil the cucumber-carrot infusion with salt and sugar for five minutes.
  4. Remove from heat, pour vinegar into the brine.
  5. Pour into containers, roll up, insulate.

To prevent pieces of different ingredients from getting into the brine when draining, it is better to use special plastic lids with holes. Protective gloves can help protect your hands from burns. If you need to prepare a cucumber marinade for 6 liters of water, then we increase the number of components by three times.

9 signs you shouldn't buy a bank

It's good when there is an opportunity to stock up on delicious and juicy cucumbers for future use. But here on the shelves in the cellar it became empty, and I really want pickles. I have to run to the store. The next nine signs will "prompt" that the selected product is of poor quality and even dangerous.

  1. Cloudy brine. Indicates that the cooking technology has been violated.
  2. Deformed fruits. Dented, with spots speak of the manufacturer's dishonesty, who decided to save on content.
  3. The color is too bright. Speaks about the presence of "chemicals". At heat treatment"Zelentsy" fade a little.
  4. Marking. O poor quality products are indicated by the expiration date, which is indicated not on the lid, but on a sticker or sticker.
  5. Manufacturing date. If these are the winter months, then greenhouse vegetables were used in the harvesting. They can contain high amounts of nitrates.
  6. Swollen lid. It says that fermentation processes are already in full swing in the container and the product is spoiled.
  7. Suspicious composition. The presence of preservatives, dyes and other chemical additives in the composition is not good for the body.
  8. Cotton when opening. If there is no characteristic cotton when opening the lid, the container was not sealed tightly.
  9. Bad smell. An unpleasant and sharp "amber" from the can indicates damage to the workpiece.

Housewives should regularly support their skills with a theoretical and practical basis. Marinade for cucumbers for the winter is the most important component of the preparations and provides ample opportunities for experimentation. Trying different versions of recipes, you can find one that will become a family property in the future and will be passed on from generation to generation.

Hello dear chefs!

A grasshopper was sitting in the grass, and it was like a cucumber, it was green. Everyone knows this funny song since childhood. But the vegetable season is just around the corner, poplar fluff is flying in full swing and we will be harvesting the first harvest, namely Zelentsov. First we will make of them, cook, then we will. Then we will start to preen and make masks on the face.

And only later, when they will be visible and invisible, we will begin to hide them in jars. That is, we will make preparations for future use for the winter, because the holidays are just around the corner. It's great when you can prick on a fork and remember the heat, July, summer, rest and sand ... Memories are wonderful!

Well, as you may have noticed on the agenda, the sensational topic of this season is pickled cucumbers, which turn out to be crispy, and they will only be cooked using the most delicious recipes. Don't miss be at the peak of the wave.

Prepare such culinary masterpieces with me and very soon your cellar will be filled with heaps of blanks, and your loved ones will only thank you for this. After all, home preservation is always better and more flavorful than store preservation. So, friends, let's go!

Love cucumbers, but such as to prick on a fork and sit crunching somewhere at the table. It is this appetizer that is loved by everyone, for its simplicity and presentation. Once a dog lived in our family, so she ate them with us. Can you imagine?

I always have such blanks on my shelf, all because, without them, you can hardly make any famous salad, for example. How, without him in New Year, so you always have to make more than one batch of pickled gherkins.

Honestly, I think that you yourself have a guess about how to get awesome canned cucumbers in jars, you need to choose vegetables of the same size. And the most important thing is that they are not empty inside, then both outside and inside appearance will be 5+.

How to pickle cucumbers for the winter to crunch

Good question, you probably need to know the secret of cooking. Or maybe it's all about the cucumbers themselves? Or does it all depend on the variety? Do you want to quickly and rather tasty turn ordinary cucumbers into pickled ones and so that they certainly crunch? Then read this step by step guide.

  • Secret number 1. It is necessary to put a horseradish leaf in each jar of cucumbers, it is he who gives crunchiness in taste and madness of taste.
  • Secret number 2. You must understand that all cucumbers can be conditionally divided into 3 types. If you ever noticed, you could see that the skin is different for all varieties. Those who are closely involved in this issue can tell you that this is a kind of shirt, which can be Slavic (large and medium-sized fruits, but at the same time have rare pimples on the skin), German (there are too many pimples) and Asian (smooth skin) ...

So, this gives us what it is necessary for pickling to take exactly the Slavic look, but to use the Asian and German for salads. Or choose exactly those gherkins that are specially bred for canning.

This first recipe will be a versatile classic, you can add and make adjustments as you wish. The main thing is that you learn and remember the right proportions sugar, salt and vinegar for the marinade.

After all, it is he who is responsible for the full taste of the finished dish. Look at the ingredients and take notes.

A standard set of spices and other ingredients includes salt, sugar, and an essential ingredient garlic with an umbrella of dill. But you can make the rest as you please. For example, it can be black peppercorns, bay leaves, currant leaves, etc.

We need:

a 3 liter jar of marinade will take about 1.5 liters; for 2 liter -1 l, for 1 liter -0.5 l

On the three-liter jar:

  • cucumbers - 2 kg
  • table salt - 3 tablespoons
  • granulated sugar - 3 tbsp
  • vinegar 9% - 5 tablespoons per liter jar or 1 tsp citric acid

optional:

  • garlic - 6 cloves
  • horseradish root - 1 pc.
  • currant and cherry leaves, 3-5 pcs.
  • dill umbrella - 4 pcs.
  • black peppercorns - 9 pcs.
  • lavrushka - 2 leaves
  • hot red pepper - half a pod

Stages:

1. First of all, remove the crop, preferably in the morning, if the cucumbers are harvested in the evening, they will need to be soaked in cold water couple of hours. In any case, the vegetables need to be washed well and sorted out, you need to take only fresh and unspoiled fruits without flaws and dents.

Try to choose even fruits and so that they are of the same size, then they will be evenly salted and marinated in a jar.


Then take all the spices and herbs if you want them to be present here. All the same, of course, it comes out more savory with them than without them. All leaves, especially if you take currants or cherries, need to be doused with boiling water. Peel the cloves of garlic. Place this set on the bottom of the jar.

That is, in other words, you should take a clean jar and put horseradish root, currant and cherry leaves on the bottom, then chives, peppercorns, and do not forget about lavrushka and dill umbrellas. If you like a spicy taste, then add red hot pepper, but do not overdo it).


3. Your next action, the most important, is to beautifully push cucumbers into the jar. Try to puff them tightly so that more will fit in. Once this is done, turn on the pot of water.

And bring to a boil, and after active boiling, fill the workpiece with drinking water. Cover immediately with a metal cover. In this state, the jar should stand for about 10-15 minutes so that it cools down a little and you can pour the liquid back into the pan.

Advice! Don't forget to bring a towel and a mitten to avoid scalding your hands.


4. After you have emptied the liquid from the can, immediately pour in other water, also boiling.

If you let the cucumbers cool down at least a little and stand without water, then later they can become soft, and the crunchiness will disappear.

Do not forget that the lids are also taken only sterile, that is, boil them in water.


5. Meanwhile, while the glass container is in the "second water", boil that first liquid again and add salt and sugar. Stir to dissolve the loose components, then pour in gently and slowly vinegar essence or citric acid.


6. Drain the water from that glass container with cucumbers, and immediately pour the prepared boiling brine into the jar. The easiest way to do this is through a funnel.


7. Cover with lids and tighten with a special key, turn the containers over and check that nothing runs up anywhere. In an inverted position, wrap it with a blanket and leave to stand for about 24 hours at night watch. Then go down to the cellar, and in winter, get it out and enjoy this cool snack for any occasion. Bon Appetit!


Recipe for crispy cucumbers in 1.5 liter cans without sterilization

I decided to give you a little cheat sheet that you can easily copy on your wall to any social network or just put yourself on your desktop on your computer. Use it to your health.


The most important thing is not said, having cooked on this quick and simple recipe you can store such pickled cucumbers anywhere, that is, in an apartment or a closet at home. Well, tell me this does not happen, you are mistaken.

And so that you don't get confused and do something, I suggest watching this video.

Canning cucumbers with mustard - a recipe for the winter

To be honest, I'm not a fan of mustard, but sometimes I put it, for example, in a dressing for okroshka. After all, they give a special taste and make the finished dish more piquant and richer in taste. Due to it, the color of the brine changes a little, it only becomes more beautiful.


For a change, you can try this method of cooking, because always trying something new is quite interesting and a little scary, and suddenly you don't like it. Therefore, start with a small volume, for example, make a blank in a 1 or 1.5 liter jar. Although nothing terrible will happen if you take a 3 liter one at once, especially when the family is large.

We need:

per 3 liter jar:

  • cucumbers - 1-2 kg
  • dill - 5 umbrellas
  • currant leaves - 5 pcs.
  • cherry leaves - 5 pcs.
  • bell pepper - 1 pc.
  • garlic - 5 cloves
  • bay leaf - 5 pcs.
  • black peppercorns - 8 pcs.
  • mustard beans - 1 tbsp
  • salt - 3 tablespoons
  • sugar - 3 tablespoons
  • vinegar 9% - 6 tablespoons

Stages:

1. Cut off all the tips from the gherkins, if this is not done, and the vegetables are purchased, all nitrates will remain in them. If you have time, it is recommended to soak them for 2 hours. Rinse well anyway. Then add all the herbs to the jar.

Be sure to pour boiling water over the cherry and currant leaves so that the jar does not rip off and it does not fly up.


2. Place vegetables as tightly as you can, try to leave few voids in the jar. On the bottom, as usual, put all the ingredients on the list, except for sugar, salt and vinegar.

Boil water and fill the blanks with it. Cover with iron lids. Leave it on for 10 minutes.


3. Then carefully drain the water into a cauldron or saucepan. And let it boil again. Pour the containers again, let stand for 10 minutes and pour the water back into the pan.


4. Then put salt and sugar in each jar. If you have a liter jar, then put 1 tablespoon sugar and 1 tablespoon salt, a two-liter one - 2 tablespoons of bulk and if a three-liter one, respectively, 3 tablespoons of sugar and 3 tablespoons of salt. Do not forget about mustard seeds, 0.5 tsp per liter jar, 1 tsp per three-liter can.

And only after that, pour in vinegar, 2 tablespoons per 1 liter jar, 2 liter - 4 tablespoons and three-liter - 6 tablespoons. Cover with boiling water.


5. Place the lid on top and use a seaming machine to tighten the workpiece. Turn the jars upside down and wrap them up with a towel and a fur coat. Let cool and place in a cool place.


Chopped cucumbers for the winter - lick your fingers!

Probably, this miracle looks more like a salad, but again everything will depend on how you cut the gherkins, how. After all, you can simply grind them into circles or pieces, or you can put them in a jar in the form of long segments, blocks. As usual, do you? Share your opinion.

The convenience of this technique is that you immediately count, as soon as you open the workpiece, you can immediately spread the cucumbers on a serving plate.

For the horizon. And you know that cucumbers can be called pumpkin in another way, this is the original name. This is because they belong to the pumpkin family.

Recipe for pickled crispy cucumbers with citric acid

As you may have noticed, there are a lot of recipes for cooking. And this one is interesting in its own way, namely because it is prepared without vinegar, and for piquancy, a small speck is introduced in the form of red pepper. This is one of my favorite and unique options - just a miracle.

Do not hesitate to read and repeat step by step all the steps. And then, ultimately, success awaits you, everything will definitely work out.

We need:

per liter jar:

  • cucumbers
  • currant and cherry leaves- 3 leaves
  • horseradish root or leaf
  • basil
  • extragon
  • garlic - a couple of cloves
  • hot red pepper - 1 pod
  • dill - umbrella
  • salt without top - 2 tsp
  • sugar - 2 tsp
  • citric acid - 0.5 tbsp

Stages:

1. Sterilize cans over steam. You can use another method, the one that you like the most.


2. Dip all the necessary green tea in boiling water, then place on the banks. Put the cloves of garlic and red peppers down too. Next, start tamping the cucumbers. But, before stacking them, you need to perform such an operation, dip the cucumbers 3 times in boiling water, that is, put the fruits in a colander and lower them. And only then pack in jars. Put currant leaves on top.


3. Then add salt and sugar plus citric acid to each jar. Pour boiling drinking water brought to a temperature of 100 degrees to the very top and roll up. After that, lift each container with the other side and let it cool under unnecessary things. It turned out appetizing and certainly delicious. They are also excellently stored when room temperature in your apartment.

Such a simple recipe, as they say, can become your favorite and unique one for centuries. Enrich your notebook collection. Good luck.


1 liter Bulgarian crispy sweet cucumbers

This is really a superfood, well, this is for those who love sweet shades in taste. Personally, I am a bastard from such, and my household always looks at the fingers and licks that, because the brine turns out to be amazing. Thanks to the right spices and seasonings. That is exactly how, in Soviet times, such delicacies were prepared and stored strictly in a cool room.

Before, after all, almost no one knew that pickled cucumbers can be bought in a store, and why, if you can make such homemade greens quickly and easily. Special efforts are not needed here and beyond the abilities too. So go ahead ladies and gentlemen.

We need:

  • small cucumbers
  • mustard seeds - 1.5 tsp
  • horseradish leaves - a couple of pieces
  • garlic - 4 cloves
  • black peppercorns - 6 pcs.
  • bay leaf - 4 pcs.
  • hot chilli pepper - 1 pc.
  • black currant leaves - at your discretion
  • cherry leaves - optional
  • allspice peas - 6 pcs.
  • dill - umbrella or dry
  • vinegar 70% - a couple of drops under the lid

For 1 liter brine:

  • salt - 40 g
  • sugar - 150 g
  • citric acid - 1 tsp


Stages:

1. Rinse vegetables and herbs well, pour over with boiling water. Next, the cucumbers need to be placed in cold water for 1 hour so that they become stronger and saturated with water. Then put everything in jars. That is, you need to put in each sterile jar all the ingredients on the list (except for those for the brine).

And only after that, pour boiling water over and cover, let stand for 10 minutes. Then drain and pour into a saucepan. Boil it. You need to repeat this procedure several times, that is, 2 times.


2. And then make a brine from such water, add salt, granulated sugar and citric acid. Stir. And boil for a couple of minutes. And then fill the jars with such a marinade to the brim. Put on the covers and roll up with the machine.


3. Lift the containers and put them on the other side, warm them with a blanket. Keep in this form for 24 hours. And then store in a cool place, such as a cellar or refrigerator.


The most delicious recipe for pickled cucumbers with red currants (for a 3 liter jar)

What an unreal beauty, and what a taste and aroma. Already salivating from such phrases. Yes, it really happens that we are ready to give a lot so that for dinner we have a plate of meat and an excellent snack. Moreover, when the house is full of guests and you want to surprise them and feed them with all kinds of homemade preparations.

IN this option currant berries replace vinegar, you must admit it is much more useful.

I recommend to all those who often have a holiday in their house to take this cooking masterpiece on a note. After all, believe me, it's worth it. And currant berries will not only decorate, but also give a delicate and sweetish taste in the finished product.

We need:

composition of ingredients for the marinade:

  • drinking water - 1 l
  • spices for pickling cucumbers
  • cloves of garlic
  • peppercorns - 8 pcs.
  • salt - 50 g
  • granulated sugar - 100 g
  • cucumbers 3 kg
  • red currant - 2 tbsp.


Stages:

1. Wash cucumbers and cut off the tails from each. This is necessary in order for the gherkins to marinate better. Put cucumber spices and currant leaf at the bottom of the jar. Rinse the red currants and remove from the twigs.

Book the cucumbers tightly into the jar, cover all the gaps that appear with currants.


2. Put berries on top of each jar. When the cucumbers do not fit into the jar, you can cut them. Here's what beauty came out.

By the way, jars are not sterilized in advance.


3. Prepare the marinade, warm up the water and add 50 g of salt and 10 g of granulated sugar to 1 liter of water, mix and fill in the prepared blanks. You need to pour straight to the very top.

Cover with iron lids. Now it remains to sterilize them in a saucepan, lay a towel on the bottom and put out the jars. Pour warm water into a saucepan up to the middle of the jar and boil the water for 10-15 minutes.


4. Then roll them up under the lid and warm them up under a warm blanket to room temperature in an inverted position. The cucumbers came out slightly pinkish. Send to the cellar for storage.


How to close cucumbers with vodka? Recipe for a half liter jar

Look for something original and unique, consider you have already found. The fact is that in cooking, an ingredient such as alcohol is used quite often. For example, if you cook Easter cakes, or cook pasties, in a word, they are used in baking.

But in the blanks, vodka is also often added to achieve the desired effect, the brine will never sour, and the cans will be transparent like glass. Well, plus the cucumbers will be crispy and moderately pickled. In general, vodka marinade is what you need.

We need:

two half liter cans:

  • any spices for the marinade (for example, dill, horseradish, garlic, hot peppers)
  • gherkins - 1 kg
  • sugar - 2 tsp with a slide
  • salt - 2 tsp with a slide
  • vinegar 9% - 50 ml
  • vodka - 50 ml
  • water 0.75 l


Stages:

1. First, put the dill, garlic cloves and washed cucumbers in clean, sterile jars. Then bring the water to a boil in a saucepan. As soon as the water boils, add salt, spices and vinegar, do not add vodka yet. Wait until it boils again, and then follow the instructions.


2. Fill the jars with the contents with this marinade. Pour water gently into the center, let stand for 10 minutes under the lids, this will be the first time, then drain the marinade and boil again. Fill the jars again. Drain the water a second time and boil. Before the third entry, you need to pour vodka into each can. And then pour boiling brine.


And just now, close the lids and wait for it to cool completely. It will turn out amazingly tasty, especially in winter, when there is a bitter frost.

Spicy crispy cucumbers with chili ketchup for the winter

Undoubtedly, you will also like this option. All because he is stunning, I once already described something like that. In this note, I decided to mention again this method of seaming. I think you don't mind, but if you want, you can go over and familiarize yourself with another similar recipe.

Interesting fact! Imagine, the inhabitants of the Pacific Ocean, in order to preserve cucumbers for longer, wrap them in banana leaves. Here is such an original idea, I am of course skeptical about such information.

Pickled crispy cucumbers in a three-liter jar (awesome recipe)

The calorie content of pickled cucumbers per 100 g is only 16 Kcal, and there is zero fat at all.

We need:

  • cucumbers - about 1-2 kg
  • apple juice - 0.7 kg
  • dill umbrellas - 3-4 pcs.
  • salt - 1 tablespoon
  • sugar - 1 tbsp

Stages:

1. Thoroughly wash the vegetables and cut off the "ass" from each cucumber. Then, along with the dill, push them into the jars. And then pour the juice into a saucepan and add sugar and salt. Boil.


2. And pour this marinade into a glass container and let stand for 5-10 minutes, and then drain. Then repeat the procedure 2 times (fill and drain).


3. Cork with twist lids and leave to cool in any warm place, for example, under a blanket. In a day, jars with delicious preparations can be taken to the pantry room, and when the right moment comes, open and treat all your relatives and friends.


Delicious Berlin-style cucumbers - recipe like in a store

Those who like to go to supermarkets and buy canned vegetables have seen jars of cucumber preparations on the shelves at least once in their lives. Sometimes you want to create something similar in your kitchen. Well, why not, because it is easy to translate into reality, especially if you take your vegetables from your garden. It will turn out even better.

In stores, you can see the name Uncle Vanya, so do not be surprised this particular option is presented below.

We need:

  • small cucumbers
  • mustard seeds
  • currant leaves
  • dill stalks

For 1 liter marinade

  • pepper mixture - a pinch
  • salt - 1 tablespoon
  • sugar - 2 tablespoons
  • vinegar 70% - 2 tsp

Stages:

1. Prepare jars, sterilize. Place a currant leaf and a pinch of mustard seeds at the bottom of the jar. Then, at your discretion, lay out the cucumbers vertically, and then horizontally, as it turns out. Next, stack the dill stalks. As soon as you complete this work, pour boiling water over the containers and cover with lids for 10 minutes.


2. Then pour the water into a saucepan and add a mixture of peppers, boil. Pour with a ladle until each jar is completely filled to the brim. And pour 2 teaspoons of vinegar essence into each liter jar, you get one to one, like Uncle Vanya's. Close with suitable, clean lids.


3. Allow the blanks to cool completely upside down under a towel. Store anywhere but out of the sun.


Recipe for cucumbers in jars for storage in an apartment

It happens that there is nowhere to store all the pickles, you have to somehow get out. In this case, we have already come up with recipes for you so that your homemade preparations are kept at home, and not in a cool place.

There is no vinegar in this option, which means they will ferment on their own.

We need:

for a 3 liter jar

  • Cucumbers - from 1 to 2 kg
  • Salt - 70-75 g
  • Garlic - 7 cloves
  • Rye flour - 0.5 tbsp
  • spices at your discretion (currant leaves, dill seeds, lavrushka, etc.)

Stages:

1. Place cloves of garlic, dill seeds, lavrushka, and flour and salt on the bottom of a clean, sterile jar.


2. Place the gherkins in the jar, fairly tightly together. Fill with plain cold water. And leave to stand and begin to ferment for about a week on the table.


3. After a few days you will see foam, remove it. After a week has passed, drain the brine and boil. Then fill the containers again, let stand for 10 minutes, then drain and boil again, pour into the jar. It will turn out 2 passes, you can do it in three, it will even be more correct, but two is quite enough. Screw on the lid. Store in a cellar. Bon Appetit!

On a note. You can put another leaf of oak, this will give even greater crunch.


Crispy pickled cucumbers are a miracle!

Quite often we are looking for recipes in which the taste of cucumbers would be sweet and sour or special, this is the recipe that will be like that. In addition, such blanks are stored for a long time, sometimes even not a single year. It depends on how many cans you roll up.

Any spices, even though they are hot, such as chili will add variety, you can, in principle, not add anything superfluous, but leave only cloves of garlic and, for example, a couple of chopped bell peppers. Also quite an interesting combination will come out. But dill umbrellas must be put, without them anywhere.

We need:

for a 2 liter jar

  • cucumbers - 1 kg
  • any greens, such as dill, parsley, cherry leaves, grapes, walnut or currants)
  • Bay leaf
  • garlic - 1 head
  • sugar
  • vinegar 70% - 25-30 g
  • allspice peas
  • Red hot chili pepper

Stages:

1. Take a 2 liter jar and place the washed cucumbers in it, their amount will be about 1 kg, on the bottom put dill, parsley, cherry leaves, grapes, walnuts or currants.


2. From above, you can also put your favorite greens on the cucumbers. Pour boiling water over to the brim. As usual, let stand for 10-15 minutes, and then drain into a saucepan. Then repeat the procedure.


3. And boil the marinade from such water, add sugar, salt to the water and let it boil actively.


4. While the brine is boiling in each jar, if you make a lot of blanks at once, add 25-30 g of vinegar, and then pour the prepared boiling marinade. Use a seaming machine. Place the jar upside down and cool to room temperature under a large towel.


Assorted tomatoes and cucumbers for 1 liter of water

It is always interesting to close banks not only with gherkins alone, but tomatoes will perfectly fit in the role of neighbors. I remember in childhood, it was easy for my brother to come to an agreement, I ate tomatoes, and he ate cucumbers. As they say, they were divided equally and without offense. Yes, there were times ...

Wow. There are countries in which gherkins are eaten only in sweet form, and it is believed that this is not a vegetable, but a fruit.

Here's a selection of recipes for today. Today we have learned how to pickle cucumbers correctly, using very tasty and unsurpassed cooking techniques. I hope that this year you will take note of some culinary masterpiece and remain absolutely delighted. Write your feedback and comments, because for any you have something to say. Share your opinions and results.

Have a nice and sunny day, friends. Goodbye to everyone.

The season for harvesting vegetables, fruits and berries for the winter is in full swing. And we are not lagging behind, we have already made a lot of jam, frozen berries and mushrooms. Canned salads, cucumbers and tomatoes.

But the harvest is rich, especially this year there are a lot of cucumbers. Every day you take a small bucket from the bushes. Already as soon as they were not salted this year -,. But all these are "quick" options, you can't stock up on them for the winter.

For longer storage, they must be preserved. And we have already done it in several very interesting ways - this, and a delicious recipe. But there are others, no less interesting ways, for which simply wonderful workpieces are obtained.

We now live in our house, and I keep all the blanks in the basement. It is warm as it is in a normal room. And before we lived in an apartment, and I kept the blanks either in the pantry or just under the bed. So all of today's recipes are suitable for storing cans in an apartment.

This is the most simple recipe for harvesting our green vegetables. Such - should be in the piggy bank of every housewife. When you know, and most importantly, understand how to cook in a simple way, then anyone, even the most complex recipe will be within the power.

Therefore, I propose to start with it.

We need (for a 3 liter jar):

  • garlic - 3 - 4 cloves
  • bitter paprika - to taste
  • black peppercorns - 10 pieces
  • allspice - 3 pcs
  • clove buds - 4 - 5 pcs.
  • horseradish leaf - small, or half
  • currant leaf - 6 pcs.
  • cherry leaf - 8 pcs
  • dill - 4 - 5 umbrellas with twigs
  • sugar - 3 tbsp. spoons
  • salt - 3 tbsp. spoons
  • vinegar 9% - 2 tbsp. spoons

A 3 liter jar will require approximately 1.5 liters of water, provided that the jar needs to be tightly filled.

Preparation:

1. Wash the fruits and pour cold water for 2 - 3 hours. This will allow them to take in the missing moisture, which will subsequently make them tasty and crispy.


2. Then rinse again under cold running water and cut off the ends. If they are small, then you can cut off the tip only on one side, where the "tail" is.

Try to keep them all about the same size in the jar. This will allow them to marinate evenly.

3. Peel the garlic and cut into slices.

4. Rinse greens and leaves and scald with boiling water. Then discard in a colander.

5. Thoroughly wash the jar with soda and sterilize using one of the known methods.

  • for a couple
  • in the oven
  • in the microwave

Rinse the lid for rolling with baking soda and pour boiling water, then cover with a lid to keep warm. Or, boil it in a separate saucepan.

6. Put on the bottom of the jar a piece of horseradish leaf, about 5 - 6 cm long. Then put 1/3 of the dill and currant and cherry leaves, or about that part.

The horseradish leaf will not let the brine cloudy, and the cherry and black currant leaves will not only give their own taste, but also keep the cucumbers crisp.

We will put greens on the bottom, in the middle and on top. So roughly calculate where to put how much.

7. The cucumbers will respectively be arranged in two large layers. Therefore, we spread them on the greens up to half the jar.

Put a little garlic on each of the laid out layers. It must also be distributed evenly throughout the entire volume of the can.

8. Put the second layer of greens and leaves in the middle, as well as a mixture of peppers.

9. Next we spread the fruits, already to the very top. Sprinkle the layers with garlic. Leave room on top for another layer of greenery and leaves. Be sure to put another piece of horseradish leaf on top.

Try to stack the fruit very tightly. The tighter you put it, the crisp it will be.


10. Pour salt and sugar on top, shake the jar slightly so that all this wakes up.

11. Put water to boil in a saucepan. Pour two liters into it for the first time. Then we will merge the excess.

12. Prepare vinegar, have it ready, so as not to forget to pour it when necessary.

13. When the water boils, carefully, so as not to burn yourself, pour it into the jar to the very top. Cover with a metal lid and let stand for 7 minutes. During this time, gently, but quite vigorously, rotate the can from side to side to release air bubbles.

In order not to scratch the table with the jar while rotating, even before pouring water, place it on a rag or towel.

Do not open the lid!

14. Put a polyethylene lid with holes on the neck and drain the water into a saucepan. Put it on the fire again and bring to a boil.

At the same time, put the kettle on to boil. When re-filling the marinade, it will be a little missing. Therefore, we will need additional boiling water.

While the marinade is boiling, cover the jar with a metal lid.

15. As soon as the marinade boils, and the boiling water in the kettle is ready, first pour the marinade into the jar, then the vinegar, and then add the missing water from the kettle.

The liquid should reach the very edge of the neck. So, when you close the jar with a lid, it even slightly overflows the edge. From this moment on, it is strictly forbidden to open the lid.

16. The jar should again stand on a rag or towel. We will again rotate the jar for 5 minutes (periodically, of course) and expel air bubbles. They will still come out of the butt cut.

Do not open the lid while doing this !!!

17. After 5 - 7 minutes, tighten the lid with a seaming machine.

18. Then turn the jar over and cover with a blanket, leave in this position until it cools completely.


19. Then turn over to the usual position and store. A cool, dark place, such as a pantry or basement, is suitable for this. In any case, do not store cans near heating appliances.

Such a blank is stored well for a year, or even two, if, of course, it lasts until these times.

The product turns out to be moderately salty, moderately sweet, crispy and tasty!

Video on how to preserve crispy cucumbers

According to this option, we, in our family, have been making delicious preparations from cucumbers for a long time. We can say that this is our family recipe.

Its plus is that the fruits are always very tasty and crispy, and all thanks to only one of the ingredients - this is aspirin. The fact that we add it to the marinade allows us not to add a lot of vinegar to it. Therefore, vegetables are not sour at all.

Also, this method allows the workpiece to be well stored. When there are rich harvests, you make quite a lot of them, and it happens that you don't even eat during the season.

So such a blank is stored quietly for two seasons.

Try to cook at least a couple of jars, and I think you will always cook like that later.

By the way, the recipe was made specially for the "Housekeeping Secrets" blog. So I invite you to the channel, subscribe, and press the bell. Thus, you will be the first to see new publications.

How to make delicious and crunchy cucumbers

This recipe has another cooking option. The ingredients are the same. But here the bookmark and the filling method can be used differently.

For this we need two pots of water. Pour half the volume of water into one, and pour more into the second, so that it is enough for pouring.

1. Put half of the herbs, leaves and garlic on the bottom of a sterilized jar. Be sure to pour over the greens with boiling water. Put pepper and cloves there.

2. Put the cucumbers with cut ends in a colander and when the water in an incomplete saucepan boils, put it together with the contents into boiling water. Leave there for 2 minutes.

Then quickly transfer everything to the bank.

3. Put the second part of the herbs and garlic on top. Add salt and sugar.

4. Pour boiling water up to half, pour in vinegar and top up with the second half of the boiling water.

5. Close the lid and roll up with a machine.

6. Turn the jar over and leave it under the blanket until it cools completely.


I just share with you all the methods and options known to me so that you know them. But I myself use the filling in the first way, as I consider it more reliable in terms of heat treatment.

By the way, in both the first and second versions - we use two fillings only on condition that the fruits are small.

If they are large, then it is better to fill it three times. That is, they should be twisted during the third fill.

Harvesting for the winter without sterilization with aspirin

This is very good recipe, and according to it, in my opinion, the most delicious cucumbers... Although it is probably not entirely true to call this or that recipe the most delicious. After all, everyone has different tastes, and if for one the most delicious vegetables are obtained according to one recipe, then for another - according to another.

Someone loves sweet preparations more, someone, on the contrary, salty ones. Someone prefers the barrel flavor, while others prefer the sour marinade.

Therefore, before proceeding with the description of the recipe, I immediately want to make a reservation that this is the simplest and most delicious recipe of all that I prepare, in my opinion. I have been preparing for it for a long time. And I got it from my mother, and to this day she preserves them in this way. That is, it can be considered our family property.

And how many pieces of paper I have already written with his description, and handed out to my friends. And I know that many of them are now preparing only for it. This means that they also recognized it as the most delicious. Which is incredibly nice.

I already have a similar description on my blog. According to this scheme, I canned, where, along with cucumbers, I marinated tomatoes, carrots, cabbage and zucchini. Therefore, I decided not to repeat myself and write how to preserve just cucumbers.


This recipe has one feature - I use very little vinegar essence as a preservative and aspirin... And I don't use sterilization. Interesting?!

The advantage of this marinade is that the fruits do not turn out sour. I tried a lot of pickles while visiting. And many of them have the same flaw - they are too sour! And no other taste is felt behind this acid. In this case, it turns out that it was possible to save the workpiece for the winter, but a great loss is felt in the taste.

The method proposed below corrects this deficiency completely. And in winter, with each open jar, we have invariably delicious cucumbers in a light transparent brine. And you can crunch them at least just like that, at least add to any salad, at least cook the first and second courses with them.

We will need for a 3 liter jar:

  • cucumbers - 20 - 25 pieces (depending on size)
  • small tomatoes - 3 - 4 pieces
  • garlic - 3 - 4 cloves
  • dill - 6 - 7 umbrellas (or less, but with twigs)
  • horseradish leaf - 0.5 pcs
  • black currant leaf - 4 pcs
  • cherry leaf - 7 - 8 pieces
  • tarragon - 1 sprig
  • black peppercorns - 10 pcs
  • allspice peas - 3 - 4 pieces
  • hot red capsicum - to taste
  • cloves - 5 buds
  • salt - 3 tbsp. spoons
  • sugar - 2 tbsp. spoons
  • vinegar essence 70% - just over half a teaspoon
  • aspirin - 2.5 tablets

A three-liter jar usually takes 1.5 liters of water, plus or minus a little. This is provided that the jar is very tightly filled. What, in principle, should be achieved.

Preparation:

1. Wash the fruits, put them in a basin or bucket and cover with cold water. If the fruits have been harvested recently, then leave them in water for 2 - 3 hours. If enough time has passed after collecting them, then keep them in water for 4 - 5 hours. This will keep them crispy for the entire long winter storage period.

Always soak the vegetable with a margin, according to the principle "better to stay than not enough." You can never accurately calculate how many fruits we can put in a jar, it depends on their size.

2. After the time is up, drain the water, and rinse the fruits thoroughly again under running water. Then cut off the ends. Try the tip on the side of the ponytail, it shouldn't be bitter.

3. Fold the fruits on a towel to drain excess water.

4. Rinse all leaves, tarragon and dill. Pour boiling water over them, hold in it for a minute, and remove. Also put everything on a towel.


5. Peel the garlic by dividing it into cloves. If they are not very large, then leave them whole. If large, then cut into pieces.

Garlic is very tasty when pickled, and therefore I try to leave the cloves intact. And sometimes I even break the recipe and add a little more cloves than it should be according to the recipe. This does not interfere with the taste as a whole.

But don't go overboard with it, too much garlic makes the finished product soft.

6. Wash the tomatoes. Make two or three punctures with a toothpick at the branch attachment point.


Tomatoes do not need to be added, but we will need them to add flavor and better preservation. Tomatoes contain natural acid, and in part they can also be considered a kind of preservative.

7. Also prepare all the peppers, salt, sugar and 70% vinegar essence. I always use essence in conservation, for me it is much easier to use it, and I never make mistakes with it.

Because there are often recipes where it is simply written "vinegar" - "so much - that", and one has to guess what percentage of this vinegar. Because of this, mistakes are often made, and if the vinegar is not topped up, then the jar may explode, and if poured, then the cucumbers will turn out to be too sour.

Prepare everything at once, so that later you will not forget anything in a hurry. When my daughter was not yet as grown up as she is now, for example, she might forget to put salt in a jar. And in winter, having opened such a jar, we received them completely unsalted.)))

8. Wash the jar and metal lid (not self-screwing) with soda and sterilize using one of the known methods. It is better to do this in advance so as not to put the ingredients in a hot container.

9. Now that we have everything ready, let's start making a bookmark.

With the first layer, lay out half of the horseradish leaf portion. Some other leaves and dill. In total, we will lay out the greens in three layers - below, above and in the middle, so divide the content into 3 parts.


10. Immediately put all the peppers in their variety on the bottom. Add red hot chilli peppers (it can be green, but always hot) add to taste. Consider the degree of its pungency and your taste preferences. I usually cut a piece of 1.5 - 2 cm from the pod.

And remember that it is the sharpest in the seeds, so it is best to clean them if you choose to add this part of the pod.

11. Start spreading the fruits. Invest larger downward, smaller upward. Pour garlic cloves in random order.

Spread them out as tightly as possible, literally squeezing where you can.

12. Put the second layer of herbs and two tomatoes in the middle.

13. Then again cucumbers and garlic. Then two more tomatoes and a layer of greens.

Leave some room for salt and sugar. We also immediately pour them into the jar in the right amount.

14. Put the water to warm up, we will need 1.5 liters of boiling water. You can boil the right amount in the teapot.

15. Put the jar on a rag or napkin. Pour boiling water into it to the very top and cover with a sterilized metal lid.

Air bubbles will begin to appear, coming out of the cut. They need help getting out of the bank. To do this, we put our hands on the sides of the can and begin to turn it from side to side, as if shaking slightly. Thus, keep the jar for 5 - 7 minutes, shaking it periodically.

16. Then remove the metal cover and put on the plastic one with holes. Prepare a saucepan and pour the brine into it. Put the saucepan on the fire and bring the contents to a boil. Let it simmer for 1 - 2 minutes.

In the meantime, put the kettle on to boil, we will need additional boiling water.

17. And while the water is boiling, crush the aspirin tablets. Let me remind you that we need 2.5 tablets for a 3 liter jar.


18. Pour it into the jar, right on top. And as soon as the brine boils for a couple of minutes, immediately pour it back into the jar.

As we can see, there is already not enough fluid. To do this, we must already have a kettle of boiling water ready. But first you need to prepare the vinegar essence. And holding a spoon with essence in one hand, and a teapot in the other, pour in both at the same time. The essence is all, and as much boiling water is needed so that it is poured to the very neck.

19. Immediately cover the jar with the metal lid.

From this moment on, the lid will no longer be opened under any pretext!

20. Let the jar stand in this position for 5 minutes, while rotating the jar again, expelling air bubbles.

21. Then tighten the cover with a seaming machine.


If large cucumbers were laid in the jar, then there should be three fillings. And only with the third one can the lid be screwed on.

22. Turn the jar over and cover with a blanket. Leave in this position until it cools completely.

23. Then turn it over again, and place it already, as usual. Store in a cool, dark place.

Such a blank is stored perfectly, and for at least a year, at least two. On the taste long-term storage is not reflected in any way.

They are moderately salty and sweet, slightly sour, crunchy and have a pleasant taste. The brine has the same pleasant taste, it turns out to be light and transparent. And you can drink it if you want, it also turns out to be very tasty.


Here's a recipe! Although it turned out to be large, in fact, everything is very simple. And most importantly - what the result is!

By the way, I did not mention one of the advantages of this recipe. Every year I preserve my cucumbers using it, for probably 35 years already. For all these years, not one of the cans has taken off. Over the years I have lived both in the south and in the north; both in the apartment and in the house - and in any conditions, the jars are stored perfectly!

Assorted tomatoes and cucumbers

You can also cook wounded vegetables using the recipe above. This is very convenient, especially when canning in three-liter jars. In this case, two delicious snacks are obtained at once.

As I said, the recipe is exactly the same. The only thing we need is fewer cucumbers and more tomatoes.

In this case, use tomatoes that are not very large. Plum varieties are great, for example “ Lady fingers". They are quite fleshy, with a thick enough skin to keep the tomato intact. And so that the tomato does not burst, it must be pricked with a toothpick in two or three places near the "butt".

Or you can use cherry tomatoes, they are small and firm, and. Both with the use of some tomatoes, and with other vegetables.

When laying out, first put herbs and spices, then cucumbers. Then again greens, and already tomatoes. Put greens on top as well.

There are also two fillings, as already described. We use salt, sugar, vinegar essence and aspirin as preservatives (2.5 tablets per 3 liter jar).

So this recipe is universal. We prepared an assortment using it, today I brought to your attention a recipe for cucumbers using it, and now this is an option.

But in fact, there are a lot of recipes for cooking cucumbers with tomatoes. And here is one of these recipes I would like to offer you to watch in video format.

Tomatoes themselves are an excellent preservative, as they contain a lot of acid in their composition. And they are even suggested to be closed with screw caps.

So choose a recipe to your taste and cook as you like best, and according to the recipe that you liked the most.

Canned cucumbers with citric acid

According to the previous recipes, we made blanks without sterilizing cans. And using this recipe as an example, I would like to tell you how to preserve with sterilization.

Usually, fruit without vinegar is required to be sterilized. And although in this recipe we will add citric acid to the marinade, but this cannot be done without additional protection for successful storage.

We need (for a 3 - liter jar):

  • cucumbers - 2 kg
  • garlic - 3 - 4 cloves
  • dill with seeds - 2 tbsp. spoons
  • horseradish - 0.5 leaves (or 1 teaspoon grated)
  • black peppercorns - 4 - 5 pieces
  • allspice - 3 - 4 pieces

For brine per 1 liter of water:

  • salt - 1/4 cup or 3 incomplete tablespoons
  • sugar - 1 tbsp. a spoon
  • citric acid - 1 tbsp a spoon

Preparation:

1. Wash cans and lids with soda and sterilize.

2. Pre-soak the fruits in cold water for 2 - 3 hours. Then wash thoroughly and cut off the ends.

Do not use very large specimens; small or medium-sized vegetables are suitable for this recipe.

3. Put all the spices and herbs in the jar. Then lay out the cucumbers. For better salting, it is better to place them upright. But you can spread it this way, especially if the fruits are small.


4. A three-liter jar will require approximately 1.5 liters of water. Therefore, all the ingredients for the brine will need to be taken in the right amount.

5. Put water in a saucepan on gas. Add salt, sugar and citric acid and bring to a boil.

6. Pour the boiling brine into the jars under the very neck. Cover with a metal lid.

7. Place a cloth in a large saucepan and add some water. Heat it slightly on gas and put the jar with all the contents. Add more hot water as needed.

Ideally, the water should reach the shoulders of the can, or a little less.

8. Bring to a boil and time. For sterilization, we need 20 minutes from the moment of boiling. This is for three liter cans.


9. After the allotted time, remove the jar with tongs, make sure that the lid does not open. If air gets into the jar, then it will probably not be able to be stored for a long time, and in the worst case, it will "explode" at all.

So take your time and get it out carefully.

If, nevertheless, such a nuisance happened, and the lid nevertheless slightly moved, then you need to add boiling water to the very neck, cover it again and put it back to sterilize for 15 minutes. But in this case, the cucumbers will not turn out crispy, they will simply be overcooked.

10. Screw on the lid using a special machine. Turn the jar over, placing it on the lid and cover with a blanket. Leave in this position until it cools completely.

11. Then turn over to normal position and store in a cool, dark place.

Canned sweet cucumbers in liter jars

It is very convenient to preserve cucumbers in liter jars, especially when the family is not very large. You open such a jar in winter, and you will immediately eat it while hunting. And in the refrigerator it will definitely not stagnate.

In liter jars, you can preserve according to any of the recipes proposed today. But for a change, I propose this option for a sweet preparation.

We need:

  • cucumbers - depending on size
  • garlic - 2 cloves
  • dill - 2 umbrellas
  • horseradish leaf - 1/3 part
  • cherry leaf - 2 - 3 pieces
  • currant leaf - 2 pcs
  • cloves - 1 bud
  • black peppercorns - 5 pieces
  • allspice - 1 pc
  • vinegar essence 70% - 0.5 tsp

For brine:

For a liter jar very densely filled with fruits, you will need about half a liter of water. This amount is given required amount salt and sugar.

  • salt - 1 tbsp. a spoon
  • sugar - 2.5 tbsp. spoons

Preparation:

1. Pour cucumbers with cold water and let stand for 2 - 3 hours. Then wash them in clean water and cut off the ends. Put on a towel so that the water is glass.

2. Wash the herbs, you can scald them with boiling water and also put them on a towel. Peel the garlic. And immediately prepare all the spices, salt and sugar.

3. In a sterilized jar, put half of the assigned portion of the horseradish leaf. If approximately, then this is a strip 4 - 5 cm from a normal sheet. Then lay out the umbrella of dill, over a leaf of cherries and currants.

Immediately add all the spices and herbs and garlic.

4. Lay out the cucumbers. Try to take them small and stack very tightly to each other. In the first row, you can put them vertically next to each other. And only then put the smallest ones on top, that is, horizontally.


5. Leave room for dill, another cherry leaf, currant and horseradish.

6. Boil boiling water in a kettle and pour the contents over to the very neck. Cover with a sterilized lid. Leave on for 10 - 15 minutes. The criterion of readiness can be the fact that you can safely take the jar in your hands.

7. Meanwhile, boil the water for the brine, add the prescribed amount of salt and sugar, and when it comes to a boil, pour in the vinegar essence, then let it boil again.

8. Pour out of the jar warm water and pour boiling brine, right under the neck. If there is not enough brine, then add boiling water from the kettle. And it is best to make a brine with a margin.

9. Cover immediately. Let it stand closed for two to three minutes to allow air bubbles to come out, if any. But in no case open the lid.

10. Then tighten it with a special seaming machine.

11. Turn the jar over and place it upside down under a blanket or blanket. Leave in this position until it cools completely. Then turn over again and place in a cool dark place for storage.

Such a blank is stored well, and it can be stored in an apartment in a pantry.

If you want to prepare several liter jars, then simply multiply the amount of all ingredients by the number of jars proportionally.

According to the same recipe, you can harvest at least three-liter, even two-liter cans. Also, 750 gram jars with screw caps will do.

Blank with mustard for storage in the apartment

In fact, of course, all today's recipes are intended for storage in an apartment, and this has been a proven fact many times. But here's another of these recipes that may come in handy in your piggy bank.

It is not quite ordinary, but its unusualness is that such a preparation is prepared in a marinade using mustard. Try this canning option as well. He's also good and has a lot of fans.

Slightly spicy, sweet and sour cucumbers are obtained from this preparation.

Also here, you can see how to sterilize and twist cans. For young hostesses who are just gaining experience, this will be very useful.


And if you like such spicy spicy cucumbers, then there is a whole article on this topic. It gives a lot interesting recipes using mustard as in finished form, both in seeds and just in powder. You can get acquainted with the recipes better,.

Or maybe someone will be interested in sour vegetables. And there is also a certain way for such lovers

In today's recipes, I tried to offer you only time-tested recipes. All of them are united by the fact that they invariably produce very tasty and crunchy blanks. Therefore, feel free to choose any of the recipes and make preparations for the winter.

How to preserve cucumbers so they are delicious and crispy

These tips will be useful to you in any of the chosen methods, so be sure to take them into account.

  • before canning, be sure to soak the fruits in cold water for several hours


  • cut off the ends on both sides and taste the fruits so they are not bitter
  • fill the jars with fruits very tightly, so that you can no longer stick in any of them
  • so that all the fruits are salted evenly, take them of the same size for each of the jars
  • be sure to use a horseradish leaf, it will not let the brine grow cloudy
  • use cherry and black currant leaves, they give the necessary crunchiness to the fruit
  • a sprig of tarragon gives the flavor of barrel cucumbers and keeps them firm and firm
  • do not put a lot of garlic, it softens the fruit
  • use coarse, non-iodized salt for salting
  • for better storage of the workpieces in the apartment at room temperature before rolling, pour them two or three times with boiling water directly in the jar, draining the cooled water each time. Soak it for 5 - 7 minutes, then drain. Only the third time pouring brine, and pouring vinegar already roll.
  • be sure to sterilize empty jars and lids
  • do not use preservation on which the lid is swollen. It is life threatening!

These are the basic rules that will allow you to eat all winter delicious cucumbers.


If after reading, or during canning you have any questions, then ask them in the comments. If I am in touch, I will try to answer you as soon as possible. But, of course, it is better to ask questions in advance, since I am not always at the computer. And sometimes they ask a question right from the place of preparation, but I can only see it after two or three hours. And I can imagine how worried a person who is not answered in time.

Please treat this with understanding!

But I hope that I wrote everything clearly and in detail, in any case, I tried to make it happen!

Cook, and may you always get the most delicious workpieces.

Bon Appetit!

To all hostesses Have a good mood! I am writing a pickled cucumber recipe today. Yes, not one recipe, but three at once, so that you can choose to your taste. There are many different recipes, they differ in the amount of sugar, salt, acid, the composition of spices and herbs. You can always adjust the recipe to your liking.

If you like more acidic - add more vinegar, if you want sharper - add more garlic, horseradish, mustard. And someone loves that pickled cucumbers are not just crispy, but also sweetish. In this case, you can increase the amount of sugar a little. It is imperative to put garlic and dill in pickled cucumbers - these are two basic additives, without which you will not get tasty preparation... The rest is to your taste.

It is very important to choose pickled cucumbers, not salad varieties. Cucumbers that behave well when pickled with black thorns! Do not take smooth cucumbers and with white pimples for preservation.

Be sure to wash the jars with soda, do not use chemicals for these purposes. Salt in conservation cannot be iodized, only ordinary stone salt, sea salt can be used.

Be sure to wash the cucumbers before preserving, cut off their ends and soak them in cold water for 2-5 hours. This pre-soak will help make the finished homemade produce crispy and firm. Do the rest as written in the recipe. If necessary, ask questions in the comments.

Mustard Seed Pickled Cucumber Recipe

Cucumbers according to this recipe are very aromatic, crispy, moderately sour and spicy. The complexity of the preparation is medium. If you are an experienced hostess, you can easily pickle such cucumbers. If the preservation experience is the first, then follow all the instructions described in the pickled cucumber recipe and get an excellent result.

Ingredients for 1 liter can:

  • cucumbers
  • dill umbrella
  • a sprig of green dill
  • garlic - 3-4 cloves
  • currant leaves - 1-2 pcs.
  • bay leaf - 1-2 pcs.
  • mustard seeds - a pinch
  • black peppercorns - 5-6 pcs.

For the marinade for 1 liter of water:

  • dill greens - 2 sprig
  • dill umbrellas with twigs - 1 pc.
  • currant leaves - 2 pcs.
  • peppercorns - 3 pcs.
  • sugar - 2 tablespoons
  • salt - 2 tablespoons
  • vinegar 9% - 100 ml

Cooking method:

1. Wash jars with baking soda and sterilize them. It is convenient to do this using a multicooker in the "Steam cooking" mode. Steam the jars for 10-15 minutes. Boil the lids for 5 minutes.

2. Wash the cucumbers thoroughly so that they creak and there is no white bloom on them. Do not forget to take the "right" pickling cucumbers - with black thorns, cut off their tails.

3. Rinse the greens. In each liter sterilized jar, place one dill umbrella along with the stem on the bottom. Roll the stem into a ring for convenience. Also put a sprig of green dill, 3 cloves of garlic, 1-2 currant leaves, 1 pc. bay leaf (if small, you can 2 pcs.), a few peas of black pepper, a pinch of mustard seeds.

4. Cover the jars with lids and start to cook the brine. For 3 liter cans, you need to take about 2 liters of water. Boil water, throw in a few currant leaves, dill herbs, dill umbrellas, peppercorns. The number is arbitrary, several pieces. The greens will make the marinade more flavorful. Boil the broth for about 5 minutes. The greens can be thrown away after this.

5. Put the cucumbers in the jars tightly. Pour the resulting broth over the cucumbers (without herbs). Close the jars with lids and let stand for 10 minutes.

6. Drain the water into a saucepan where it was boiled. It is convenient to use a cover with holes for this. Add 2 tablespoons for each liter of water. sugar and salt, 100 ml of vinegar. Let the marinade simmer until the sugar and salt are completely dissolved.

7. Pour the marinade into the cucumber jars and screw the lids tightly (or roll them up with a wrench if the lids are not screwed). Turn the jars over and leave to cool completely.

8. Pickled cucumbers are spicy, sour and crispy. The aroma of dill and garlic makes them delicious. Try this recipe for pickling cucumbers and you won't regret it.

Small cucumbers are crisper and denser than large ones.

Pickled cucumber recipe like grandma's

This pickled cucumber recipe uses a different set of spices (compared to the previous recipe) and more sugar, so the taste will be different, sweeter. The crunch here will also be wonderful.

Ingredients for a 2 liter can:

  • bay leaf - 1-2 pcs.
  • cloves - 3 pcs.
  • mustard seeds - a pinch
  • allspice peas - 3 pcs.
  • coriander beans - 1/3 tsp
  • onions - 3 circles with rings
  • carrots - 3 circles
  • small tomato - 1 pc.
  • garlic - 4 cloves
  • bell pepper - 1 ring
  • dill umbrella - 1-2 pcs.

Brine for 1 liter of water:

  • salt - 2 tablespoons with a slide
  • sugar - 4 tablespoons with a slide
  • vinegar 70% - 1 tsp

Cooking method:

1. Thoroughly rinse the cucumbers, cut off the tails and soak for at least 2 hours in cold water.

2. Sterilize cans and lids. Start putting the spices into a hot 2-liter jar. Put small ones first: 1-2 pcs. bay leaf, 3 cloves, a pinch of mustard seeds, allspice - 3 pcs. and coriander.

3. Onion cut into rings and place several rings on a 2 liter jar. Also cut the carrots into circles and put 3 pieces. Cut 4 garlic cloves into slices and place in a jar. Bell pepper cut into rings. Put one ring in a jar. It is imperative to lay an umbrella of dill (if there are small umbrellas, then a couple).

Put one small tomato on the bottom of the jar, it will give a special taste to the brine.

4. Fill the jars with cucumbers. Usually, larger cucumbers are put down, and small cucumbers on top.

5. Boil water. Gently pour boiling water (you can use a mug) over the jars to the top.

To prevent cans from bursting, place them on a metal stand or place a thin knife.

6. Cover the jars with sterilized hot lids and let sit for 5 minutes. During this time, the cucumbers are sterilized, but not cooked.

7. Drain the water from the cans into a saucepan. Measure how much water you make. For each liter of water, put 2 tablespoons. salt and 4 tbsp. Sahara. Put the brine on the stove and let it boil. Pour vinegar into the boiling brine at the rate of 1 tsp. for 1 liter of water. Turn off the heat and fill the cucumbers with the resulting marinade under the very lid.

8. Roll up the covers with a wrench or tighten the screw covers tightly. Turn the cans over (remember they are very hot) and check for leaks. Wrap the jars with a towel or blanket and leave to cool completely.

9. Cucumbers are ready, put them in storage. And in winter, crunch with pleasure.

Pickled cucumber recipe in tomato sauce

If the cucumbers are pickled not just in brine, but with the addition of tomato paste, then the taste of such a preparation will be simply gorgeous. Try this recipe and write down what happens.

Ingredients:

  • cucumbers
  • onion
  • garlic
  • dill sprigs with umbrellas

For the marinade for 1 liter of water:

  • tomato paste - 150 gr.
  • vinegar 9% - 2 tablespoons
  • salt - 1 tablespoon
  • sugar - 2 tablespoons
  • ground black pepper - a pinch

Cooking method:

1. Wash cucumbers, cut and soak for several hours in cold water.

2. Prepare the fill. Tomato paste dilute with a little water, add the rest of the water. Pour salt and sugar, and black pepper into the tomato sauce. For 1 liter jar, you will need about 350-400 ml of water for filling. But it is impossible to say for sure, because the amount of filling will depend on the packing density of the cucumbers.

3. Put the brine on fire and bring to a boil. Simmer for about 15 minutes. At the end of cooking, pour in the vinegar.

4. Cut the onion into half rings, the garlic into slices. Wash the jars with baking soda. In clean jars, put onion and garlic on the bottom (to close the bottom), along a sprig of dill. Place the cucumbers tightly. If you wish, you can cut the cucumbers into thick slices.

5. Pour boiling tomato sauce over the cucumbers to the top. Cover the jars with sterile lids, but do not roll them up.

6. Preheat the water in the kettle. In a large saucepan, place several layers of cheesecloth or a cloth on the bottom. Put jars of cucumbers in this pan (it is convenient to use a special device for lowering and removing jars from boiling water). Fill the jars with hot water up to the "shoulders". Put the cucumbers on a sterilized fire. Count the time after boiling water.

Liter cans need to be sterilized for 20 minutes, two-liter - 25 minutes, three-liter - 30 minutes.

7. Remove the pickles from the water and roll them up immediately. Turn over, cover with a towel and leave to cool completely.

8. That's it, the cucumbers in tomato sauce are ready. Bon Appetit!

Pickle cucumbers according to this recipe and write what you have done. Or suggest your recipes in the comments. The experience of our readers is very important and valuable!

The harvesting season can be called open. It's time to collect fresh cucumbers and marinate them for the winter, so that you can crunch your ready-made creations on the New Year's winter evening.

Today I will share with you several options for blanks, as a result of which you get very tasty cucumbers that you will lick your fingers. Yes, yes ... 😉 First, let's figure it out, how to choose the right cucumbers for pickling so that they end up crunchy and tasty, not soft and sour, etc.

First, always take those with black pimples, not green, not smooth, namely black pimples. Second, be sure to try, you need the cucumbers to be sweet, not bitter. Third, try it, if they are crunchy and meet other criteria, then these are what we need!

It remains to choose the recipe you like and also cook it step by step in your kitchen. I promise it will be delicious!

I can confidently say that this is a proven recipe. As a result, you get moderately sweet, moderately sour and salty crunchy cucumbers. I think you should definitely try it.


Ingredients:

for 1 liter jar:

  • cucumbers;
  • horseradish stalk - 1-2 pcs. (or horseradish leaves);
  • black currant leaves - 1-3 pcs. (can be replaced with oak leaves);
  • cherry leaves - 2-3 pcs.;
  • 1 dill umbrella;
  • 1-2 cloves of garlic;
  • 2-3 peas of allspice;
  • 2-3 peas of black pepper;
  • salt - 2 tsp;
  • sugar - 3 tsp;
  • vinegar 9% - 50 ml.;

Preparation:

1. Cucumbers should be washed and soaked in cold water for 2 hours.


2. Sterilize the banks. To do this, wash them detergent, and then rinse thoroughly under water. Place the moist jars in a cold oven, set the temperature to 120-130 ° C and thus sterilize for 10-15 minutes until completely dry.


3. After completing the previous two steps, place the spices on the bottom of each jar. First, put horseradish stalks, currant leaves, cherry leaves, a couple of dill umbrellas, 1-2 cloves of garlic (either whole or halved), allspice and black peppercorns.


4. Cut off the tails of cucumbers and fill the jars. Small cucumbers are very suitable for a liter jar. But big ones are also possible. To do this, we place a part in a jar, and cut the remaining part into slices and also fill it.


5. Place the lids from the jars in a deep bowl, cover with boiling water and leave for 5-7 minutes.


6. Get a large sterilization pot. At the bottom, place either a plate or a rag so that the jars do not burst during sterilization. Place them in a saucepan, and in the meantime, pour 2 tsp into each. coarse salt, 3 tsp. sugar and 50 ml of 9% vinegar.


7. Cover the jars with lids, and slowly pour hot boiled water into the pan. Put it on fire, and sterilize the jars after boiling for 20 minutes.


8. After aging, remove the finished sterilized jars. And put the next ones in the pan instead of them, gradually gently submerging them in water so that nothing bursts.


9. Banks that were pulled out immediately pour boiling water under the very top. Close the lids tightly, turn over and let stand for 20-30 minutes. Then you can put it in the cellar, or another dark cool room.


It remains to wait for the winter evenings to enjoy the crispy cucumbers properly. If you try this recipe, be sure to share the result later.

Pickled crispy cucumbers without vinegar

You can try pickling in this way. You can taste the taste in 2-3 weeks, or in winter (cucumbers are perfectly stored). And due to citric acid, the taste will be just perfect. Try this option, I think many will like it.

Ingredients:

  • cucumbers;
  • currant leaves;
  • cherry leaves;
  • horseradish leaves;
  • dill (old or young umbrellas);
  • hot chili pod;
  • peppercorns - 5-10 pcs.;
  • 5-6 cloves of garlic (if you don't like it, then less);

Preparation:

1. Soak the cucumbers, preferably overnight, so that they are exactly firm and crunchy in the end.

For a minimum of 5 hours. Bigger is better.

2. Since we will not sterilize cucumbers in this recipe, first of all, we will sterilize only the jars, which we will put in the oven for 15 minutes, after having washed them well.


3. In an already sterilized jar, put 5-6 can and 10 peppercorns; 5-6 cloves of garlic (if you don't like it, put less); small pieces of horseradish leaves; an umbrella of young (possibly old) dill; hot chili peppers, chopped lengthwise (so as not to be very hot - take out the seeds).


4. Trim the cucumbers at the front and back and arrange them neatly vertically in a 1 quart jar with as little space as possible between them.


5. Then lay on top of them again horseradish leaves, a few branches of dill, a cherry leaf, and a currant leaf (red or black).


6. Lay small cucumbers horizontally on top of the greens.


7. Pour boiling water over, cover and wait 10 minutes. Then drain this water into a saucepan. Pour the (new) boiling water back into the jar and wait 15 minutes.


8. While the cucumbers stand for 15 minutes, you can make a marinade. Add 1/2 tsp to a pot of water (0.5 l) (where the first boiling water was poured). citric acid, mix well and then add 2 tbsp. l. with a slide of sugar, 1 tbsp. without a slide of salt. Put on fire, stir well and bring to a boil.


9. Then pour it into the jar, and immediately roll it up. If some of the water leaks out, it’s even good, don’t worry. Turn over onto the lid, wrap with a towel for a while, and then place in a dark room.


Recipe for pickled cucumbers with vinegar for a 3 liter jar

Ingredients:

  • cucumbers;
  • dill umbrellas;
  • black currant leaves;
  • pepper: black peas and allspice;
  • vinegar 70%;
  • sugar;
  • salt;

Pickled crispy cucumbers with citric acid

The best, simplest and my favorite recipe. I left the sweets for later, as they say 😉 Be sure to try this recipe, it turns out very, very tasty.


Ingredients:

For 1 liter jar:

  • cucumbers;
  • 2 cloves of garlic;
  • Dill;
  • cherry leaves - 2 pcs.;
  • currant leaf - 1 pc .;
  • bay leaf - 1 pc .;
  • pepper: black peas (6 pcs) and allspice (2 pcs);
  • sugar - 8 tablespoons (with a slide);
  • citric acid - 1 tsp (with a slide);
  • salt - 2 tablespoons (no slide);

Preparation:

1. Put dill, cherry leaves, currant leaf, 2 cloves of garlic, bay leaf, allspice and black peppercorns, optionally a small piece of hot pepper in the jars.


2. Fill the jars with cucumbers that have been soaked in cold water for at least 2 hours.

It is important to withstand this time if you want the cucumbers to turn out to be crispy as a result.

3. Fill the jars with boiling water to the top. Cover with lids in boiling water for 2-3 minutes and leave for 15 minutes.


4. Drain the water from the cans into a saucepan. And boil it.

5. Pour the water from the pot into the jars. Leave it on again for 15 minutes.


6. Drain the cans back into the pot again.


7. We will make 1 liter of marinade. Add 2 tablespoons (flat) of salt to a saucepan, 8 tbsp. sugar, citric acid 1 tsp. (with a slide). Put it to boil.


8. Pour into jars to the brim. Close the lid and roll up. Turn it over, and then store it in the cellar, pantry, or simply in a dark, cool room.


Well that's all, friends! If you liked at least one recipe, then share the article with your friends, click on the social buttons below. I will be very grateful. And also do not forget to leave your comments below, I will read it with pleasure and I will answer everyone. See you in a new article!