Good mood to all housewives! Today I am writing a recipe for pickled cucumbers. Yes, not just one recipe, but three at once, so you can choose to suit your taste. There are many different recipes, they differ in the amount of sugar, salt, acid, composition of spices and herbs. You can always adjust the recipe to your liking.

If you like it sour, add more vinegar; if you want it spicier, add more garlic, horseradish, and mustard. And some people like pickled cucumbers to be not just crispy, but also sweetish. In this case, you can increase the amount of sugar a little. You definitely need to add garlic and dill to pickled cucumbers - these are two basic additives, without which you won’t get a tasty preparation. The rest is up to your taste.

It is very important to choose pickling cucumbers rather than salad varieties. Cucumbers that will behave well when pickled, with black spikes! Do not use smooth cucumbers or those with white pimples for preservation.

Be sure to wash the jars with baking soda; do not use chemicals for these purposes. You cannot use iodized salt for canning, only regular rock salt, or sea salt.

Before preserving, be sure to wash the cucumbers, cut off their ends and soak in cold water for 2-5 hours. This pre-soaking will help ensure the finished homemade product is crispy and firm. Do everything else as written in the recipe. If necessary, ask questions in the comments.

Recipe for pickled cucumbers with mustard seeds

Cucumbers according to this recipe turn out to be very aromatic, crispy, moderately sour and spicy. The difficulty of preparation is average. If you are an experienced housewife, you can easily pickle these cucumbers. If this is your first experience with canning, then follow all the instructions described in the recipe for pickled cucumbers and get an excellent result.

Ingredients for 1 liter jar:

• cucumbers
• dill umbrella
• 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 marinade per 1 liter of water:

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

Cooking method:

1. Wash the jars with soda and sterilize them. This is convenient to do using a multicooker in the “Steam” mode. Steam the jars for 10-15 minutes. Boil the lids for 5 minutes.

2. Wash the cucumbers thoroughly so that they squeak and there is no white coating on them. Don’t forget to take the “correct” cucumbers for pickling - with black thorns, cut off their tails.

3. Rinse the greens. In each liter sterilized jar, place one dill umbrella along with the stem at the bottom. For convenience, roll the stem into a ring. Also add a sprig of green dill, 3 cloves of garlic, 1-2 currant leaves, 1 pc. bay leaf (if small, you can use 2 pieces), a few black peppercorns, a pinch of mustard seeds.

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

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

6. Drain the water into the pan where it was boiling. To do this, it is convenient to use a lid with holes. Add 2 tbsp for each liter of water. sugar and salt, 100 ml vinegar. Let the marinade simmer until the sugar and salt are completely dissolved.

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

8. Pickled cucumbers turn out spicy, sour and crispy. The aroma of dill and garlic makes them very tasty. Try pickling cucumbers using this recipe and you won’t regret it.

Small cucumbers are crispier and denser than large ones.

Recipe for pickled cucumbers like grandma's

This recipe for pickled cucumbers 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 be wonderful too.

Ingredients for a 2-liter jar:

• 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 slices
• small tomato - 1 pc.
• garlic - 4 cloves
• bell pepper - 1 ring
• dill umbrella - 1-2 pcs.

Brine per 1 liter of water:

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

Cooking method:

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

2. Sterilize jars and lids. Start placing spices in a hot two-liter jar. First put the small ones: 1-2 pcs. bay leaf, 3 cloves, a pinch of mustard seeds, allspice - 3 pcs. and coriander.

3. Cut the onions into rings and place several rings on a 2-liter jar. Also cut the carrots into slices and add 3 pieces. Cut 4 cloves of garlic into slices and place in a jar. Cut the bell pepper into rings. Place one ring in a jar. You definitely need to add an umbrella of dill (if the umbrellas are small, then a couple).

Place one small tomato at the bottom of the jar; it will add a special taste to the brine.

4. Fill the jars with cucumbers. Usually larger cucumbers are placed on the bottom and small ones on top.

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

To prevent the jars from bursting, place them on a metal stand or use a thin knife.

6. Cover the jars with sterilized hot lids and leave for 5 minutes. During this time, the cucumbers will be sterilized, but not cooked.

7. Drain the water from the jars into a saucepan. Measure out how much water you got. For every liter of water, add 2 tbsp. salt and 4 tbsp. Sahara. Place 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 pour the resulting marinade over the cucumbers right up to the lid.

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

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

Recipe for pickled cucumbers in tomato sauce

If you marinate cucumbers 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 what happened.

Ingredients:

• cucumbers
• onion
• garlic
• sprigs of dill with umbrellas

For marinade per 1 liter of water:

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

Cooking method:

1. Wash the cucumbers, trim them and soak them in cold water for several hours.

2. Prepare the filling. Dilute the tomato paste with a small amount of water, add the remaining water. Add salt and sugar, as well as ground black pepper, to the tomato sauce. For a 1 liter jar you will need about 350-400 ml of water for filling. But it’s impossible to say for sure, because the amount of filling will depend on the density of the cucumbers.

3. Place the brine on the fire and bring to a boil. Simmer over low heat for about 15 minutes. At the end of cooking, add vinegar.

4. Cut the onion into half rings, garlic into slices. Wash the jars with soda. In clean jars, place onion and garlic at the bottom (to cover the bottom), along with a sprig of dill. Pack the cucumbers tightly. If you wish, you can cut the cucumbers into thick slices.

5. Fill the cucumbers with boiling tomato sauce 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 gauze or a cloth on the bottom. Place the jars of cucumbers in this pan (it is convenient to use a special device for lowering and removing the jars from boiling water). Fill the jars with hot water up to the shoulders. Place the cucumbers on the fire to sterilize. Count the time after the water boils.

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

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

8. That’s it, the cucumbers in tomato sauce are ready. Bon appetit!

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

Is it possible to imagine a home cellar or pantry without jars of pickled cucumbers? You don’t have to prepare compotes or jams, or make stews, but cucumbers are always canned! We recommend that everyone who has not yet found their ideal marinating recipe starts cooking with us right now. As soon as a sufficient number of cucumbers appear in the garden or on the market, almost every family begins to pickle them. Of course, I want fresh ones, but I still like lightly salted, crispy, aromatic, with the addition of herbs and spices much more. It’s very easy to prepare pickled cucumbers for food, and if you want to preserve the same taste for the winter, you can’t do without our recipe.
Its name is interesting. But this is not for originality, but so that when preparing preparations you do not need to look into the recipe book every time. 3 is salt, 6 is sugar, 9 is vinegar. That's the whole secret, now let's start cooking.

Ingredients:

For a 3 liter jar:

• cucumbers - approximately 1.5 kg;
• 2-3 sprigs of parsley and dill;
• 3-5 cloves of garlic;
• 1 bell pepper (medium size);
• 5-7 peas of allspice;
• 5-7 black peppercorns;
• a pair of laurel leaves;

• Leaves of currant, cherry, oak (2-3 leaves per jar) will not be superfluous. Horseradish leaves will also make our pickles crispy and flavorful. If you have it, be sure to put a leaf of horseradish in the jar.

For the marinade:

• 1.5 liters of water;
• 3 tablespoons of coarse salt;
• 6 tablespoons sugar;
• 9 tablespoons vinegar 9%.

How to prepare pickled cucumbers for the winter “3-6-9”:

Peel sweet bell peppers and garlic, wash and cut into slices or rings. Sort the cucumbers, wash them thoroughly and soak in cold water for 2-3 hours. This is done in order to “revive” the fruits. They taste best a couple of hours after watering. Therefore, even those picked from the garden, and not bought in a store, need such a procedure.

Place herbs, bell pepper, garlic, black and allspice peas, and bay leaves on the bottom of the jar.

Place the cucumbers tightly on top.

Pour boiling water over the jars, cover with lids, and leave for 15-20 minutes.

After draining the water, bring it to a boil again and fill the jars again.

For the third time, prepare a brine from the water drained from the jar, adding salt and sugar. If desired, you can take new water.

Boil.

Fill the jar with brine, after adding vinegar to it. If there is not enough water at the last stage, you can add the missing boiling water from the kettle.

Roll up, turn upside down, wrap in a warm blanket until cool.

That's all! All you have to do is wait until the winter evening to open a jar of pickled cucumbers and serve them with potatoes for a quiet family dinner, or as an awesome snack for guests.

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

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

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

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

Ingredients for 1 jar:

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

Preparation:

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

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

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

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

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

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

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

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

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

How to deliciously salt cucumbers under an iron lid?

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

Ingredients:

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

Brine for 1 liter. water:

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

Preparation:

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

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

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

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

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

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

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

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

Pickled cucumbers - recipe for a liter jar:

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

Ingredients:

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

Preparation:

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

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

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

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

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

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

Crispy cucumbers for the winter - recipe with vinegar:

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

Ingredients:

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

Brine for 1 liter. water:

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

Preparation:

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

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

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

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

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

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

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

Pickled aromatic cucumbers, which are perfect for snacks and a variety of salads, are very easy to prepare at home. Marinating with vinegar or citric acid will add spiciness to the cucumbers and make them especially tasty. Pickled cucumbers in jars will always turn out crispy for the winter if you follow simple rules when canning.

Crispy pickled cucumbers for the winter in jars for storage in the apartment

For long-term storage in the apartment, we prepare delicious pickled cucumbers using a special method so that they remain crisp in jars throughout the winter. Pickled cucumbers will be stored for a long time if you pour boiling water over them twice during the cooking process; this method is called “double pouring.” Without sterilization, the jars do not explode, and the cucumbers turn out beautiful and incredibly crispy.

Ingredients (for 3 liters):

• Cucumbers (small) - 1.5-1.6 kg;
• Salt - 60 g;
• Sugar - 70 g;
• Vinegar (9%) - 65 ml;
• Garlic - 6 cloves;
• Bay leaves - 2 pcs.;
• Pickling greens.

Advice! Pickled cucumbers will turn out incredibly crispy if you soak them in ice water.

Preparation:

1. We sort out the fresh fruits, leave them undamaged and wash them thoroughly with a sponge. Fill with water and leave for 2 hours 30 minutes so that they are well saturated with water and do not lose their shape when preserved in jars. Peel the garlic and wash the herbs.
2. You can prepare cucumbers in liter jars or in one 3 liter jar. At the bottom of a pre-sterilized jar, place half of the pickling greens (currant leaves, horseradish leaves, dill umbrellas are excellent), garlic (3 cloves), bay leaf (1 pc.). Place the prepared cucumbers close to each other and add the remaining herbs, bay leaf and garlic on top.
3. Boil water (1.5 l), carefully pour it into a jar with prepared cucumbers, cover and leave for 10-12 minutes.
4. Pour the liquid from the cucumbers into a saucepan, add vinegar, sugar, salt for the marinade and boil for 1 minute. Pour the finished marinade back into the jar, close it with a previously sterilized lid, and roll it up.
5. We place the jar upside down on the cloth, wrap it and cool it. We put the twist away in a storage place in the apartment.

Advice! You can add spice to cucumbers by adding half a pod of hot pepper to a 3-liter jar.

Crispy sweet pickled cucumbers: recipe for 1 liter

Pickled aromatic cucumbers prepared for the winter will turn out sweet and crunchy if you increase the amount of sugar in the recipe by 1 liter of marinade. There are many recipes for sweet cucumbers, but the simplest would be a recipe without preparing a hot marinade. We prepare a cold marinade with a lot of vinegar and sugar, pour it into jars with cucumbers and sterilize. Cucumbers are especially crispy and sweet in taste.

Ingredients for 1 liter jar:

• Cucumbers of any size - 500-600 gr.;
• Vinegar (9%) - 1/2 cup;
• Sugar - 3 1/2 tbsp;
• Salt - 1/2 tbsp;
• Dill umbrella - 1 pc.;
• Cloves - 3 pcs.;
• Mustard peas - 10 pcs.;
• Carrots - 1/3 pcs.

Advice! Don't be afraid of using too much vinegar and sugar in the recipe. During the preservation process, the cucumbers will absorb the required amount and will turn out moderately sweet and spicy.

Preparation:

1. Wash fresh cucumbers thoroughly and cut off the ends on both sides. Pour cold water (1.5 cups), half a glass of vinegar into a large jar, add sugar, salt and stir until the salt and sugar dissolve.
2. We wash a jar (1 liter), put cloves, mustard, dill, carrot slices on the bottom and tightly pack the prepared cucumbers. Cucumbers can be taken in any size; those cut with a knife are also suitable for this recipe.
3. Pour the marinade into a jar, cover with a lid, place the jar in a water bath and heat for 15 minutes. A water bath can be made from a saucepan, put a kitchen towel on the bottom, fill with water, place the jars on the towel, cover with a lid and heat over low heat.
4. We carefully place the hot jar on the table, roll it up or tightly close the lid, wrap it in a towel, turn it over and leave until the twist has cooled completely. We store the workpieces in a cool room.

Advice! If jars of cold pickles are placed in hot water, they will burst. To sterilize, place them in cold water and gradually heat them up. As soon as the water in the pan boils, we count down the sterilization time.

Recipe for crispy cucumbers with vinegar for a 1.5 liter jar

Preservation with vinegar guarantees the safety of preparations for a long time. Cucumbers with vinegar turn out crispy, incredibly tasty and retain their color as much as possible. To make the cucumbers lightly salted, add salt and granulated sugar in equal proportions.

Ingredients for a 1.5 liter jar:

• Cucumbers (medium size) - 700-850 gr.;
• Vinegar (9%) - 1.5 tbsp;
• Salt - 1.5 tbsp;
• Sugar - 1.5 tbsp;
• Currant and cherry leaves - 3 pcs each;
• Horseradish (peeled root) - 3-4 cm;
• Horseradish leaf - 1 pc.;
• Garlic cloves - 4 pcs.;
• Peppercorns - 5 pcs.

Preparation:

1. Wash the cucumbers with a sponge and soak for 2 hours. Bring 750 ml of water to a boil in a saucepan.
2. Place half of the pickling herbs, spices and garlic on the bottom of a pre-sterilized jar (1.5 l). Place the cucumbers tightly in the jar halfway, add the remaining spices and herbs and fill with cucumbers to the neck.
3. Pour boiling water into the jar, cover and leave for 5-8 minutes. Boil a new portion of liquid.
4. Drain the liquid from the jar (no more will be needed), pour in 9% vinegar, add all the salt and sugar. Pour a new portion of prepared water into the cucumbers, cover with a previously sterilized lid and roll up.
5. Shake the jar, turn it over and cover it with a cloth.

How to twist spicy cucumbers? It’s very simple, for a jar (1.5 l) you will need 1/3 of a hot pepper pod, which we peel, coarsely chop and place at the bottom of the jar.

Crispy cucumbers without sterilization: last all winter!

Crispy, aromatic cucumbers can also be prepared without sterilization and without vinegar; such recipes are supplemented with citric acid, which, like vinegar, has an excellent preservative effect.

Ingredients for 7 liter jars:

• Cucumbers - 4.1-4.2 kg;
• Sugar (per 1 liter) - 3 tbsp;
• Salt (per 1 liter) - 2 tbsp;
• Citric acid (per 1 jar) - 1/3 tsp;
• Garlic - 21 cloves;
• Peppercorns - 35 pieces;
• Bay leaf - 7 pcs.;
• Pickling greens.

Advice! Before starting cooking, the jars are thoroughly washed with baking soda and checked for chips, which, when boiling water is added, can crack and the jars will burst.

Preparation:

1. We thoroughly wash the fruits with a sponge and cut off the ends on both sides. Fill the fruits with water for 2 hours 30 minutes.
2. After 3 hours, bring water (3 liters) to a boil in a saucepan.
3. We do not sterilize jars and lids. In 7 pcs. liter jars, put pickling herbs on the bottom, add 3 cloves of garlic, 5 pcs. peppercorns and 1 bay leaf. Place the fruits tightly, pour in boiling water, cover and leave for 15-17 minutes.
4. Pour the liquid into a saucepan, boil for 1 minute and pour back into the cucumbers. Leave for another 15-17 minutes.
5. Pour the liquid from the cucumbers into a saucepan, measuring how much it turns out. Approximately 2 liters of 600 ml comes out, add another 400 ml to the pan to make it easier to count sugar and salt. Add 9 tbsp to 3 liters of brine. (without lump) sugar, 6 tbsp. (without lump) salt and bring to a boil.
6. Pour citric acid (1/3 tsp) into each jar and pour in the prepared brine. It turns out that for the method without sterilization, we fill cucumbers 3 times; this method, together with citric acid, ensures long-term preservation of cucumbers in jars.
7. Cover the jars with lids, roll them tightly, wrap them upside down with a cloth and cool. Store the twists in a cool place.

Cucumbers with vodka

The cucumbers are especially delicious with a crunch if you add vodka to them before pouring the brine. Cucumbers with vodka are perfectly stored both in a cool room and in an apartment.

Ingredients (per 1.5 liter jar):

• Medium-sized cucumbers - 1-1.2 kg;
• Sugar - 1 tbsp;
• Salt - 1 tbsp;
• Vinegar (9%) – 55 ml;
• Vodka - 50 ml;
• Water - 750 ml;
• Garlic - 5 cloves;
• Pickling greens.

Advice! Glass containers without lids can be quickly sterilized in a microwave oven; to do this, pour water (2.5 cm) into the bottom of the jar, place it in the oven at 800 W and turn on for 3 minutes for containers up to 1.5 liters. For 5-6 minutes for a 3 liter jar. Large jars are placed sideways. Then the container is taken out, the water is drained and it is ready for seaming.

Preparation:

1. We thoroughly wash dense fresh fruits. Sterilize the jar with a lid in a water bath or in the oven.
2. In a saucepan with sugar and salt, bring the marinade to a boil and pour it into a jar with clean fruits, garlic and pickling herbs.
3. Leave the cucumbers covered for 5 minutes, then pour the aromatic marinade into the pan.
4. Bring the liquid to a boil and add vinegar. Before the second pouring, add vodka to the cucumbers, pour in the aromatic marinade and roll up the lids.
5. Wrap with cloth upside down and cool.

Crispy cucumbers, just like in the store

Pickled cucumbers that we buy in the store differ from homemade ones in their special aroma, pungency and crunch. But even such cucumbers are easy to prepare at home; mustard seeds add a special aroma, and a large amount of vinegar (70%) provides the sharpness and crunch.

Ingredients for 2 liter jars:

• Cucumbers - 1.5-1.6 kg;
• Granulated sugar - 6 tbsp;
• Vinegar essence - 2 tbsp;
• Fresh dill - 4 sprigs;
• Salt - 2 tbsp;
• Garlic cloves - 4 pcs.;
• Peppercorns - 12 pcs.;
• Mustard seeds - 2 tsp;
• Bay leaf - 4 pcs.

Preparation:

1. We thoroughly wash the green fruits and place them in 2 sterilized jars (1 liter).
2. Boil water (1 liter) and pour it into jars with cucumbers without spices and herbs. Cover with lids and cool completely.
3. Then drain the liquid from the cucumbers back into the pan, add sugar, vinegar essence, salt and bring to a boil.
4. Place pepper, mustard seeds, bay leaf, garlic and fresh dill sprigs equally into jars of cucumbers.
5. Fill with the prepared aromatic marinade and roll under the lids.
6. Gently shake the jars and leave them on the table until they cool completely (do not wrap them in cloth). Spicy aromatic cucumbers are ready in 30 days.

There are a large number of recipes for preparing delicious pickled cucumbers; they differ in the methods of filling, the different composition of the marinade and the addition of various spices and herbs. Watch the video recipe on how to prepare pickled crispy cucumbers in jars for the winter in a different way.

Good afternoon, hostesses! Today I will write 4 step-by-step recipes for pickled cucumbers. Conservation is a troublesome, but important matter. Open a jar in winter and rejoice. Cucumbers according to all 4 recipes turn out crispy. The difference is in the canning technology (choose the most convenient option) and flavoring additives. If you do everything as written in the recipes, the pickled cucumbers will be well stored and the jars will not explode.

Before you start studying recipes, be sure to read which cucumbers are suitable for canning and how to properly prepare them. A bad result may be precisely because of these mistakes.

Read also: . Even “ugly” fruits will do.

Pickled cucumbers must be made with vinegar. They turn out to be piquant, sweet and sour, with a spicy aroma and always crispy. For pickling, it is important to choose the right varieties of cucumbers. There are salad cucumbers that are not suitable for canning because they have thin skin and are soft. When poured with marinade, they will become even softer and will not crunch. Salad cucumbers have white pimples or are generally smooth.

For pickling, you need to choose cucumbers with black spikes that are quite sharp. These cucumbers have denser flesh than salad cucumbers. Pickling cucumbers contain a pigment called flavonin, which is not found in white-spiked cucumbers. It is this pigment that prevents cucumbers from becoming limp and soft. Therefore, choosing cucumbers for pickling is a very important point.

It is also important that the cucumbers are fresh, not limp, elastic, with a green tail. If the cucumbers are too dark in color, this indicates an excess of nitrates.

Before pickling, cucumbers need to be washed, cut off the tails and filled with cold water for 2-4 hours so that they are saturated with moisture. This should always be done, no matter what recipe you use to marinate them.

For preservation use only rock salt. Iodized salt cannot be used for these purposes!

Jars and lids should be washed with soda. In recipes where it is necessary, you can also sterilize the jars. The lids must be sterilized by boiling them for 5 minutes. You need to roll the cucumbers with hot lids, which you can remove from boiling water with tweezers or a fork.

Dill with umbrellas and garlic must be added to pickled cucumbers. It is these additives that give cucumbers their unforgettable smell. It is important to take green dill, not yellow or dry, otherwise the jars may “explode”.

Crispy pickled cucumbers for the winter with sterilization

Cucumbers according to this recipe turn out very tasty. They maintain a good balance of acid and salt. They will be firm and crispy. Cucumbers will not need to be poured with boiling water for some time. They will not be sterilized for long in jars. This method helps keep them dense and firm. And for crunch you need to use horseradish.

Ingredients:

• cucumbers
• dill umbrellas
• horseradish leaves
• Bay leaf
• garlic
• black peppercorns

Marinade for 1 liter of water (enough for about 2 liters of preserved food):

• salt - 2 tbsp.
• sugar - 3 tbsp.
• vinegar 9% - 100 ml

Method for preparing pickled cucumbers with sterilization:

1. Wash the cucumbers, soak them and cut off the tails.

2. Wash the jars with soda and dry.

3.Put 2 dill umbrellas (washed, of course) into each liter jar. Umbrellas can be rolled up and placed on the bottom. Next, add 2-3 horseradish leaves. A couple of large cloves of garlic or three smaller ones. Cut the garlic in half. Also add 2-3 bay leaves and 5-6 peppercorns.

If desired, you can put currant or cherry leaves in the jar.

4.Now put the cucumbers in the jar. Place them quite tightly. You can do this either vertically or horizontally. This will depend on the size.

5.Pour water for the marinade into the pan. It is impossible to guess exactly how much it will be needed. This will depend on the density of the cucumbers. Approximately 1 liter of marinade is enough for 2 liter jars and there is still a little left. Put sugar and salt in the water in the proportion of 2 tbsp. salt and 3 tbsp. sugar per 1 liter of water. And pour 100 ml of table vinegar 9%. If you have acetic acid, then it needs to be diluted to 9%. For this, 1 tbsp. dilute acid with 7 tbsp. water, get vinegar 9%.

6.Put the marinade on the stove. Wait for the marinade to boil and the sugar and salt to dissolve.

7.Put a dry towel in a wide saucepan and place jars of cucumbers on it. Pour the boiling marinade over the cucumbers to the very top. But first, pour a little marinade into each jar so that the jars warm up and do not burst.

8. You need to sterilize the lids for the jars in advance. To do this, boil them for 5 minutes. Cover the cucumbers with sterile lids. No need to roll, just cover the jars. Fill the pan with hot water to the very rim.

9.Place the pickled cucumbers on the stove to sterilize. When you see bubbles in the jars, from that moment on you need to sterilize the cucumbers for 3 minutes.

10.Remove the jars from the pan and roll up. Turn over to check for seal. Wrap the cucumbers in a blanket and let them cool completely. That's all. The cucumbers will only have to marinate in vinegar. And if you really want to, then after 3 days you can eat them.

Recipe for pickled cucumbers without sterilization

This is another way to roll up cucumbers for the winter. The canning technology differs from the previous recipe, but the result will also be excellent - crispy cucumbers with a pleasant sourness.

Ingredients for 1 liter jar:

• cucumbers
• dill umbrellas - 1 pc.
• horseradish leaves - 1 pc.
• garlic - 3 cloves
• tarragon (tarragon) - 1 sprig
• cherry leaves - 2 pcs.
• bay leaf - 1 pc.
• peppercorns - 8 pcs.
• salt - 1 tbsp.
• sugar - 1 tbsp.
• vinegar 9% - 2 tbsp.

Preparation:

1. Sterilize jars for preservation in any way: either over steam for 10-15 minutes, or in the oven (put in a cold oven and heat to 150 degrees, sterilize for 15-20 minutes).

2. Wash and soak the cucumbers, as I wrote at the beginning of the article. Trim the ends if desired. Wash all the leaves that you add to the canned food.

3. In clean, sterilized liter jars, put 2 cherry leaves, a sprig of tarragon, 3 cloves of garlic (cut in half), 1 bay leaf, a few black peppercorns.

If your jars are 2 or 3 liters, then increase the amount of these flavoring additives proportionally.

4.Place the cucumbers tightly into the jars. Cover them with a horseradish leaf on top and place a sprig of dill with an umbrella in a circle.

5. Boil water and pour boiling water over the cucumbers. To prevent jars from bursting, place them on something metal or place a knife under the jar. Fill with water to the very brim. Cover the jar with a sterilized lid and leave the cucumbers for 30 minutes. During this time, water will be absorbed into the vegetables, its level will decrease. Therefore, if necessary, add boiling water to the brim.

6.When the cucumbers have stood, drain the water into a saucepan. The marinade will be cooked from this water. It is convenient to use a lid with holes for draining.

7. You need to add salt and sugar to this drained water. For the marinade from a 1 liter jar you need to put 1 level tablespoon of salt (20 grams) and the same tablespoon of sugar. If you are draining water from two liter jars, then take 2 tablespoons each. salt and sugar, etc.

8.Put the marinade on the stove, bring to a boil and cook for 2 minutes.

9. Pour the boiling marinade over the cucumbers, without adding a little to the brim. And pour 2 tablespoons of table vinegar into each liter jar. You will get a full jar.

10.Cover with a sterile lid and roll up. Turn the jar over, make sure the lid is tightly closed and nothing leaks out. Leave the jars upside down, cover them with a towel or blanket and leave until completely cool.

How to pickle cucumbers with mustard seeds?

The cucumbers according to this recipe will turn out spicy and crispy. Try this preservation option.

Ingredients for 1 liter jar:

• cucumbers
• dill umbrellas - 1 pc.
• currant leaves - 4 pcs.
• cherry leaves - 2 pcs.
• hot pepper - 2 rings
• garlic - 3 cloves
• bay leaf - 1 pc.
• black peppercorns - 5-8 pcs.
• mustard seeds - 0.5 tsp.
• salt - 2 tsp. with a slide
• sugar - 2 tsp. with a slide
• vinegar 9% - 50 gr.

How to pickle cucumbers with mustard:

1. Wash the cucumbers as usual and soak for several hours. Wash the greens (leaves, dill) and pour/scald with boiling water. Sterilize jars and lids.

2. Place an umbrella of dill, which has previously been in boiling water, at the bottom of a sterile jar (1 liter). Next, add 4 currant leaves and 2 cherry leaves. Cut the hot pepper into rings and place 2 rings in a jar. Also, in a 1 liter jar, put 1 clove of garlic, cut into several pieces, 1 bay leaf, a few black peppercorns.

3.Fill the jar to the top with cucumbers. Place a couple more chopped garlic cloves on top.

4. Pour boiling water over the cucumbers to the very top of the jar and cover with sterilized lids. Leave for 20 minutes.

5.Drain the water from the cucumbers into a saucepan and boil it. Pour boiling water again into the jar with cucumbers, cover again with a lid and leave to warm up for 20 minutes.

6.Drain the water from the cans into the pan again and bring it to a boil. Add half a teaspoon of mustard seeds to each jar. Pour 2 tsp into each jar. heaped salt and 2 tsp. sugar with a slide. And pour in 50 ml of vinegar.

7.Fill the cucumbers with boiling water to the very top and roll up the lids. Turn the jars over and wrap them in something warm, let them cool completely. And in winter you will get spicy and aromatic pickled cucumbers.

Delicious, crispy cucumbers with aromatic marinade

Jars of cucumbers for this recipe will need to be sterilized. The marinade is cooked with spices, which allows the spices to open up better and the cucumbers will be more aromatic.

Ingredients (per 1 liter jar):

• cucumbers
• dill sprigs with umbrellas - 2 pcs.
• black currant leaf - 1 pc.
• cherry leaf - 1 pc.
• garlic - 1 clove
• black peppercorns - 2 pcs.
• allspice peas - 3 pcs.
• cloves - 1-2 pcs.
• bay leaf - 1 pc.
• salt -1 tbsp.
• sugar - 0.5 tbsp.
• vinegar - 35 ml

Preparing aromatic cucumbers:

1.Take clean jars. At the bottom of a liter jar, place a currant and cherry leaf, a clove of garlic and an umbrella of dill. Place the pre-soaked cucumbers in a jar, packing them tightly. Place another umbrella of dill on top. Fill all the jars this way.

2. Cook the marinade. Pour 1.3 liters of water into a saucepan for two liter jars. Add 2-3 bay leaves, 4-5 pcs. to this water. allspice, 5-6 pcs. black pepper, 3-4 pcs. cloves, 1 tbsp. sugar, 2 tbsp. salt. Boil the marinade and cook it for about 2 minutes, sugar and salt should completely dissolve. Turn off the heat and pour in 70 ml of vinegar, stir.

3. Pour the hot marinade into jars with cucumbers. Pour a little at first so that the jar warms up and does not burst. Remove the bay leaf from the marinade; do not put it in jars.

4.Cover the jars with sterilized lids, but do not roll them up. Place the jars in a saucepan, the bottom of which is covered with a cloth. Pour boiling water into this pan and put on fire. Wait for the water to boil and then sterilize liter jars for 7-10 minutes, one and a half liter jars for 10-12 minutes, three liter jars for 15-17 minutes. After sterilization, remove the jars from boiling water and immediately roll them up. Turn over and wait for it to cool. There is no need to wrap the cucumbers for this recipe, otherwise they will be cooked and soft.

Pickle cucumbers according to these recipes and get a delicious preparation. And for dessert, cook it. Come visit my blog more often and get delicious and proven recipes.

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