Pickling cucumbers using simple pickling. Pickled cucumbers for the winter in liter jars - crispy, like barrel ones

Required Products:

1.8-2 kilograms;
80 grams of salt;
head of garlic;
2 dill umbrellas;
horseradish leaf;
a pair of bay leaves;
2 cherry leaves;
2 oak leaves;
2 currant leaves;
10 peppercorns;
hot peppers;
1.3 liters of water.

Preparation:

The fruits should be washed and placed in a bowl. Next, they need to be filled with cool water and not touched for several hours. After which all the butts are cut off. Place dill and garlic on the bottom of a pre-cleaned jar. The greens need to be chopped and the garlic finely chopped. Then the fruits should be packed tightly.

Usually the first layer of fruit is placed standing, and then as it turns out. Sprinkle with herbs and salt on top. The container with cucumbers must be filled with cold water. Then we put the workpiece in the refrigerator, covering it with gauze. Then the finished cucumbers need to be covered with plastic lids.

Pickling cucumbers and tomatoes for the winter

For a large family, it is convenient to cover the cucumbers along with the tomatoes. The assorted vegetables are delicious and unusual. The preparation in jars is very beautiful. You can add bell pepper or zucchini to the jar. You can seal vegetables in 2 or 3 liter cylinders. There is no need to sterilize, it will be preserved perfectly for the winter. Mixed preparations are stored better than individual vegetables.

Required Products:

1 kilogram of cucumbers;
tomatoes;
Bell pepper;
6 cloves of garlic;
3 dill umbrellas;
horseradish root;
carrot;
bulb;
7 peppercorns;
1.5 tbsp. l. salt;
2 tbsp. l. Sahara;
1 tsp. vinegar.

Preparation:

First, wash the fruits and put them in a bowl. The fruits should be filled with cool water and not touched for several hours. After which you need to clean the horseradish. We also separate the bell pepper from the core and cut into strips. Then peel the carrots and cut them into a couple of pieces, and cut the onion into rings.

The container should be sterilized in advance. Then you need to put herbs, garlic, peppers, onions, carrots and horseradish on its bottom. You can immediately send bell peppers here. Now we lay out the fruits tightly in a standing position. Next, add tomatoes to the very top. Sprinkle dill, garlic and peppercorns on top. It is better to place the cylinder in some container so that the brine does not leak onto the table. Pour boiling water into it and cover with a saucer. The container should stand for 15 minutes.

Next, using a lid with holes, you need to pour the brine into a pan and add salt and sugar. The water needs to be boiled. After which she needs to fill the cylinders and add vinegar essence. We roll up the cylinders and turn them over. They should be wrapped in a blanket. Pickling cucumbers and tomatoes for the winter recipes for a three-liter jar is ready.

Cold pickling of cucumbers for the winter

There is another delicious way to prepare cold pickled fruits. After pickling, the cucumbers can be eaten immediately after cooking, or they can be left for the winter. Pickled cucumbers are perfect as a snack or as an addition to any dish. For example, cucumbers can be added to salads, which everyone knows - or vinaigrette. The cucumbers turn out crispy and juicy. You can enjoy the preparation all winter long.

Required Products:

2 kilograms of cucumbers;
2 dill umbrellas;
4 black currant leaves;
4 cherry leaves;
clove of garlic;
horseradish root;
7 peppercorns;
1 tbsp. l. salt;
55 grams of vodka;
1.5 liters of water.

Preparation:

The fruits should be washed thoroughly. Then they need to be filled with cold water and soaked for several hours. The fruits should be placed tightly in the container. Place leaves, dill, garlic and pepper between layers.

Mix salt and water. Pour the resulting solution into the container with the fruit. You should also pour vodka into it and close the jar with a plastic lid. The workpiece must be sent into the cold. Cold pickling of cucumbers for the winter recipes for a three-liter jar is ready.

Pickling cucumbers for the winter with vodka

You can seal cucumbers with vodka. This is an effective method. Alcohol is not noticeable in the taste or smell of the product. The main thing is to wash the jars thoroughly so that they do not swell or become moldy. And alcohol can stop the fermentation process and kills fungi. If you are afraid of such a recipe, then you can prepare a little for testing, for example, one 3-liter cylinder. If you like the taste, you can make a lot of preparations for next year.

Required Products:

How many cucumbers will fit into the container;
1.5 liters of water;
55 ml vodka;
4 tbsp. l. salt;
seasonings to taste: garlic, dill, etc.

Preparation:

The fruits should be washed and filled with cool water. They should sit for about 5 hours. This is necessary to ensure that the fruits are crispy. Banks must be sterilized in advance.

Place cucumbers in containers, alternating with seasonings. Next, add salt to each jar and fill with cool water. Cover the workpiece with a saucer and place it in the shade. After a few days, a film should appear.

The liquid must be poured into a saucepan and boiled. You need to pour vodka into each bottle and fill it with boiling water. Next, the cans are rolled up and turned over. After complete cooling, the jars need to be transferred to storage. Pickling cucumbers for the winter - recipes for a three-liter jar of vodka - cooking.

Pickling cucumbers for the winter with vinegar

You can make pickling with vinegar. No sterilization is required for preparation.

Required Products:

2.5 kilograms of cucumbers;
3 cloves of garlic;
carrot;
dill umbrella;
parsley;
1.5 tbsp. l. salt;
2 tbsp. l. Sahara;
3 peppercorns;
3 cloves;
1 tsp. vinegar.

Preparation:

The fruits should be washed and soaked in cold water for 6 hours. They should be placed tightly in a container along with herbs, garlic and carrots. Pour boiling water over and do not touch for 15 minutes. Next, drain and repeat the procedure again. After the third time, you need to add all the spices and leaves to the pan.

Pour the boiling marinade into jars, add vinegar and roll up. Pickling cucumbers for the winter recipes for a three-liter jar of vinegar is ready.

Hot pickling of cucumbers for the winter

For every housewife, preparing food for the winter is a traditional activity. Everyone prefers to use only pimply fruits. Hot salting involves using boiling water.

Required Products:

2 leaves of horseradish or currants;
4 dill umbrellas;
9 peppercorns;
5 cloves of garlic;
3 tbsp. l. vinegar essence;
1.5 liters of water;
1.5 tbsp. l. salt;
1.5 tsp. Sahara.

Preparation:

The fruits should be washed and the butts cut off on both sides. The leaves also need to be washed. All spices must be placed on the bottom of the container, and the fruits must be placed tightly on top. Pour boiling water over the jar and do not touch for 15 minutes.

Next, the water should be drained and boiled. Add vinegar there and fill the bottle. The workpiece must be immediately rolled up and the cans turned over. Wrap them up and wait until they cool completely. The cylinders can then be taken away for storage. Hot pickling of cucumbers for the winter recipes for a three-liter jar is ready.

Pickling cucumbers for the winter with aspirin

To preserve cucumbers with aspirin you will need fresh and crispy fruits. Or, to achieve this effect, cucumbers can be pre-soaked in cold water. This method is very popular among housewives. This cooking method is the most common.

Required Products:

Cucumbers;
spices: garlic, dill, pepper;
85 grams of salt;
aspirin tablet;
water.

Preparation:

First, spices are placed in jars. Then you need to lay out the cucumbers tightly and alternate them with spices. You can put any additives into the workpiece. First, the fruits are laid out vertically, and then as it turns out. Place herbs on top. After you have laid out the cucumbers, you need to add salt. It should be added gradually. First, half is poured in and cold water is poured in, then the rest.

Cover the jar with a lid and leave for 2 days. The brine will need to be boiled several times and the contents of the jar filled. At the very end, you need to put 1 aspirin tablet in each bottle. Pickling cucumbers for the winter, recipes for a three-liter jar of aspirin are ready.

1. Pickled and pickled cucumbers are not the same thing. To prepare the former, vinegar or citric acid is used, and for the latter, only salt.

2. Previously, cucumbers were pickled in wooden barrels, but now this method is rarely used. It is much more convenient to salt vegetables in ordinary glass jars. Moreover, the cucumbers turn out to be as tasty as barrel cucumbers.

3. There are two methods of pickling: cold and hot. In the first case, the vegetables are poured with cold water, and in the second, most often first with cold water and then with hot infused brine. Jars of cold-pickled cucumbers are closed with nylon lids and stored in the cold. And jars of cucumbers filled with hot water are rolled up with iron lids and can be stored at room temperature.

4. To make the pickles firm and crispy, soak them in ice water for 3-4 hours. You can keep it longer, especially if the cucumbers are purchased.

5. Vegetables and herbs need to be washed, and jars and lids need to be sterilized.

6. After filling the cucumbers with cold water, it is better to place a wide dish or basin under the jar. This is just for convenience: due to fermentation, liquid may leak through the lid.

7. Pickles will be ready in at least a month.

How to cook pickles

All ingredients are designed for one 3 liter jar. You will need about 1–1½ kg of cucumbers and approximately 1–1½ liters of water for the brine.

However, it is better to determine the exact quantity experimentally: the cucumbers must be compacted very tightly, and the jar must be filled with water to the very edge.

A very simple recipe that does not take much time and effort. The cucumbers will turn out excellent.

The salting method is cold.

Ingredients

• 2 leaves of horseradish;
• 2 cherry leaves;
• 2 dill umbrellas;
• 2 cloves of garlic;
• ½ hot pepper - optional;
• cucumbers;
• 3 tablespoons salt;
• water.

Preparation

Place horseradish, currant and cherry leaves, dill and coarsely chopped garlic and pepper on the bottom of the jar. Pack the cucumbers tightly into the jar.

Dissolve salt in a glass of water. Fill the cucumbers with clean cold water up to half the jar. Then add the saline solution and fill the jar completely with cold water. Close the jar with a tight nylon lid and immediately put it in a cool place.

Vegetables will give cucumbers an unusual, pleasant aroma. And in winter, salted carrots and peppers can be used to prepare or decorate other dishes.

The salting method is hot.

Ingredients

• 3 carrots;
• 1½ bell pepper;
• ½ hot pepper;
• 1 horseradish root;
• 2 dill umbrellas;
• cucumbers;
• 8–10 cloves of garlic;
• 7 black peppercorns;
• 7 peas of allspice;
• 2½ tablespoons salt;
• water.

Preparation

Cut the carrots into circles, small slices, and hot peppers into small pieces. Place coarsely chopped horseradish root and dill at the bottom of the jar. Tamp the cucumbers into the jar, alternating them with carrots, garlic and all types of peppers.

Dissolve salt in clean cold water and pour it over the vegetables. Close the jar with a nylon lid and leave for 3 days at room temperature. Then pour the brine into a saucepan and bring to a boil.

There is no need to wash off the resulting white coating from cucumbers. Pour boiling brine over them and seal the jar. Place it upside down and cover with a warm blanket until it cools completely.

Thanks to the mustard, the cucumbers will acquire a slight spice, and the remaining ingredients will make them very fragrant.

The salting method is cold.

Ingredients

• 2 dill umbrellas;
• 1 horseradish leaf;
• 3 black currant leaves;
• 3 cherry leaves;
• cucumbers;
• 3 cloves;
• 3 tablespoons salt;
• 1 tablespoon dry mustard;
• water.

Preparation

Place dill, horseradish, currant and cherry leaves on the bottom of the jar. Tamp the cucumbers, alternating them with garlic. Leave some space at the top of the jar.

Pour salt and mustard into the jar. They will just take up the space left above. Fill the cucumbers with clean cold water. Close the jar with a nylon lid, shake slightly and place in a cool place.

Vodka will make the cucumbers even crispier and more flavorful, without being saturated with alcoholic taste.

The salting method is hot.

Ingredients

• 3 dried bay leaves;
• 3 leaves of horseradish;
• 1 dill umbrella;
• 2 cloves of garlic;
• cucumbers;
• water;
• 3 tablespoons sugar;
• 2 tablespoons salt;
• 100 ml vodka.

Preparation

Place bay leaf and horseradish leaves, dill and garlic on the bottom of the jar. Tamp down the cucumbers. Dissolve sugar and salt in clean cold water and pour over the vegetables. Pour vodka on top.

Cover the jar with gauze or a lid with holes. Leave the jar in a dark place at room temperature for 3 days, regularly removing foam from it.

On the fourth day, pour the brine into a saucepan and bring to a boil. After 5 minutes, pour boiling brine over the cucumbers and roll up the jar. Turn it over, wrap it in a blanket and wait until it cools completely.

Cucumbers are lightly sour and have a subtle bready taste.

The salting method is hot.

Ingredients

• water;
• 2 tablespoons salt;
• 60 g rye bread;
• 5 dill umbrellas;
• cucumbers

Preparation

Pour water into the pan, dissolve salt in it, bring to a boil and cool. Break it and place it on the bottom of the jar along with the dill. Cut the ends off the cucumbers and place the vegetables in a jar.

Pour in the cooled brine, close the jar with a nylon lid and leave at room temperature for 3 days. On the fourth day, drain and strain the brine. Bring it to a boil and pour it over the cucumbers. If there is not enough brine, add regular boiling water to the jar.

Roll up the jar, turn it upside down and cover with a warm blanket.

Who doesn’t love to eat salty crispy cucumbers! If you follow some simple salting rules, even the most ordinary recipe for preparing cucumbers will turn them into an appetizing and tasty delicacy.

There are two ways to pickle cucumbers: cold and hot.

Their only difference is that in one case the vegetables are poured with cold water, in the other with boiling water.

There are certain nuances of preparing lightly salted and pickled cucumbers, which must be carried out regardless of the pickling method.

When salting, follow the general rules:

1. It is recommended to pickle cucumbers on the day of harvest, before the vegetables lose their elastic structure and become soft. Ignoring this rule may lead to loss of the characteristic crunch.
2. It is better to salt fruits of different sizes separately so that the marinade evenly saturates each vegetable.
3. Preparation of brine requires specially prepared water. It should be filtered, and ideally from a well or source.
4. To make cucumbers crispy nicely, they need to be soaked in cold water for 2.5 - 3 hours.
5. Any container used for pickling must be carefully prepared:

• Wash glass jars with baking soda slurry and steam;
• Rinse the barrel thoroughly until the water is clear of sawdust and the characteristic odor disappears. Next, you need to fill it with water and leave it for several days so that it dries out and small cracks and gaps disappear. Wash with a solution of soda - 1 teaspoon per 2 liters. water;

Attention: Preparing the barrel should begin several weeks before harvest.

• It is better to use an enameled bucket or pan. They are first washed with hot water and baking soda, which must be poured onto a damp sponge and rubbed on the inner walls of the container and the lid.

1. Leaves of fruit trees and bushes, for example, cherry and currant, should be added to the usual spices. Oak leaves are indispensable in preparing cucumbers, as they impart a tart taste and aroma.
2. Spices should be distributed evenly over the entire area of ​​the container. To do this, the recommended amount of seasonings should be approximately divided into 3 equal portions. The first part is placed on the bottom, the second in the middle, the third and last - on top of all the cucumbers, just before pouring.
3. It is necessary to store pickled vegetables in a cool place where the temperature varies from - 1 to + 4 degrees Celsius. This could be a refrigerator or a basement.

Cold methods of pickling cucumbers

Interestingly, the advantage of cold pickling is the absence of any preservatives and vinegar in the filling, which are used in the hot method.

1 way

Ingredients:

Cucumbers are selected according to the capacity of the container, provided that they fit tightly together.

Spices for a 3 liter jar:

• hot pepper – 1 pc.;
• garlic – 6 medium cloves;
• dill - 3 umbrellas or 3 teaspoons of dry herbs;
• black pepper – 10 peas;
• leaves – 3 cherry and 2 oak;
• table mustard powder – 1 teaspoon.

Brine: for 0.5 l. water 1 tbsp. a spoonful of table salt.

Cooking process:

1. Divide the spices into 3 equal parts. Place one part on the bottom of the jar.
2. Place the cucumbers vertically so that they are close to each other.
3. Having filled the jar to the middle, add the second part of the spices.
4. Having placed all the fruits tightly to the top, add the remaining seasoning and mustard.
5. Pour brine over the cucumbers, cover with gauze and leave at room temperature for 1.5 - 2 days until they ferment.
6. Next, drain the brine, boil it and cool.
7. Pour the resulting solution back into the jar and close it with a nylon lid.

It is better to store such a product in a cool place, so the cucumbers will retain their taste longer.

2 way

The simplest and easiest preparation method, the only disadvantage of such cucumbers is their short shelf life. This method for preparing cucumbers for the winter is not suitable - cucumbers after pickling like this will be ready in a couple of days and are intended for immediate consumption.

Ingredients:

• cucumbers – 1 kg;
• table salt – 2 tbsp. spoons;
• garlic – 4 cloves;
• fresh dill – 1 bunch;
• black pepper – 5 peas.

Preparation steps:

1. Wash the cucumbers in cold water and cut off the ends on both sides.
2. Place the prepared cucumbers in a tight bag, sprinkle with salt and mix thoroughly.
3. Cut each clove of garlic in half and crush it with a special crusher or the surface of a knife.
4. Add garlic, chopped dill and pepper to the cucumbers and mix.
5. Keep at room temperature for 2.5 – 3 hours.

Pickled cucumbers can be stored in the refrigerator for 5 days.

3 way

“Grandma’s way”, in a tub or in a barrel. In the modern world, this salting method is not for the lazy. The downside is the large number of fruits for pickling.

Ingredients:

• cucumbers – 50 kg;
• garlic – 150 gr.;
• dill – 1.5 kg;
• – 250 gr.;
• leaves - 0.5 kg of cherry and 0.5 kg of currant.

Note: oak leaves are not taken because the container is wooden. It will transfer its smell and tart taste to the fruits.

Brine: for 12 liters of boiled water:

• for small fruits – 800 g;
• for large and large – 1 kg 200 g.

1. Spices are placed at the bottom of the tub or barrel, previously divided into 3 equal parts.
2. Lay out the cucumbers in a horizontal position to the middle, and add the next part of the seasonings.
3. Fill the container to the top, add the remaining spices and add brine.

It is necessary to put pressure on top so that the fruits are constantly in brine. Barrel cucumbers should be stored in a cool place.

The given recipes for pickling cucumbers are very easy to follow and do not require a long preservation procedure, so they are suitable even for beginners.

From this video you will learn a simple way to cold pickle cucumbers:

You don't need to be a master chef to get the most delicious crispy pickled cucumbers. These vegetables are easy to prepare and pickle yourself at home.

Whatever preparations housewives make, a special place is occupied by pickled, crispy cucumbers made at home for the winter. Look at them - your mouth is watering!

Here (in this article) the best recipes for pickled cucumbers are collected in one place (for convenience, I created a menu):

In winter, not a single holiday table, salad or breakfast sandwich can be imagined without them.

In order for the appetizer to be truly enjoyable, tasty and aromatic, you need to properly roll the vegetables, adding the required amount of spices and seasonings. Therefore, we suggest considering several detailed recipes.

Sweet pickled cucumbers for the winter, 1 liter, like Bulgarian ones

The second name of the preservation is “Bulgarian-style cucumbers.” They taste sweet and sour. Perfectly stored in the cellar or refrigerator.

This recipe can be found in many cookbooks of grandmothers and mothers. The quantity of these ingredients is calculated for a jar with a capacity of 1 liter.

Products

• small cucumbers;
• onion - 60 g;
• granulated sugar - 50 grams;
• garlic - three cloves;
• table salt (without additives) - 30 g;
• bay leaf - 1 pc.;
• peppercorns - to taste;
• sprigs of fresh dill;
• table vinegar - 45 ml.

How to prepare pickled cucumbers for the winter?

Rinse the jar with soap and soda solution and dry in the oven. Boil the lid.

Peel the onion. Cut into several slices. Rinse the cucumbers with a foam sponge, place in an enamel container, fill with ice water and leave in a cool place for 2-3 hours. Don't forget to change the water from time to time.

Place spices, peeled garlic cloves and cucumbers tightly on the bottom of the glass container. Place dried dill sprigs on top.

Boil clean, filtered liquid in a separate container. Fill the prepared jar with the contents. Cover and leave on the kitchen counter for 10-15 minutes.

Carefully pour the liquid back into the pan, add granulated sugar and salt. With regular stirring, bring to a boil and cook until the bulk ingredient is completely dissolved. Remove from heat, pour in acid and stir.

Pour the hot marinade into clean, sterile jars. Close the lids tightly and turn over. Wrap up in a warm blanket. Store in the cellar or refrigerator after cooling.

Pickled cucumbers with citric acid just like in the store

Using this recipe, I manage to get the amazing taste of pickled cucumbers just like in the store. Try it yourself and compare it with store copies - it’s the same thing.

Ingredients

• cucumbers for 2 liter jars;
• dill - 4 sprigs;
• mustard beans - 1 tsp;
• table salt - 60 g;
• granulated sugar - 50 g;
• cherry leaf - 2-3 pcs.;
• bay leaf - 2 leaves;
• garlic - 10 cloves;
• citric acid - 5 g (per jar);
• peppercorns - 5 pcs.;
• filtered liquid - 1 l.

Recipe just like in the store

Rinse the cucumbers well first and soak them in cold liquid for several hours. Peel the garlic and cut each clove into several pieces. Wash and dry the aromatic herbs.

Wash the jars with a soap-soda solution, sterilize over water steam, and boil the lids for several minutes.

Cut off the ends of the cucumbers, place tightly in the prepared container along with aromatic herbs, spices and garlic. In a separate saucepan, bring the liquid to a boil and pour it into jars. Cover and leave the containers on the kitchen counter for a quarter of an hour.

Strain the water back into the pan, add salt and sugar. Bring to a boil, stirring regularly, cook for 3 minutes until the bulk ingredients have dissolved.

Remove the finished brine from the stove. Pour it into prepared jars and add citric acid to each. Close the container tightly, turn it over and cool under the fur coat. It is allowed to store the workpiece in a cellar or refrigerator.

Try some more delicious recipes:

Pickled cucumbers in a 1.5 liter jar

Do you have a lot of 1.5 liter jars in your house? Then we offer you an unusual recipe for making pickled cucumbers.

In winter, all family members will appreciate the tasty, bright preparation. The carrots included in the dish make the snack not only aromatic, but also very healthy. It is in a large container that the snack will look unusual and original.

Compound

• small fresh greens - 1.6 kg;
• carrots - 150 grams;
• white onion - 100 grams;
• mint sprigs - 4 pcs.;
• black peppercorns to taste;
• horseradish, cherry and black currant leaves 4 pcs.;
• table salt - 90 g;
• granulated sugar - 60 g;
• filtered water.

Cooking method

First of all, you need to prepare all the ingredients: peel the onions, carrots, rinse and dry the aromatic herbs, and wash the vegetables, dry them and cut off the “butts” as necessary.

Chop the prepared onion into rings, carrots into circles, and cut the cucumbers into 4 parts.

Wash the jar with soap and sterilize. Place spices and aromatic herbs at the bottom of the container. Then lay onions, cucumbers and carrots in layers. Vegetables are laid out in this way until the ingredients and space in the container run out. Cover with lids.

Boil water in a separate pan, fill the jars with the contents, let sit for 10-15 minutes and drain the liquid back.

Add granulated sugar and salt. With regular stirring, bring to a boil and cook until the bulk products are completely dissolved. Remove from heat, pour in acid and immediately pour over fruit. Roll up hermetically, turn over, wrap and cool. Store in the cellar.

Pickled cucumbers for the winter - crispy in a 3 liter jar with currants

You do not want to add acetic acid to the marinade. Then we suggest considering a recipe for making pickled cucumbers with the addition of red currants. The preparation turns out very beautiful and tasty.

Products:

• cucumbers, how many will fit into a 3-liter container;
• red currant - 60-80 g;
• garlic cloves - 3 pcs.;
• horseradish root - 5 g;
• granulated sugar - 25 g;
• table salt - 35 g;
• black peppercorns - 9 pcs.;
• currant leaves - 3 pcs.

Recipe

Prepare vegetables: wash and soak in ice liquid. Wash the jars with soap and dry in the oven. Place the indicated, peeled spices and aromatic herbs at the bottom of each container.

Cut off the ends of the greens and place them tightly in jars with processed berries. Boil the filtered liquid in a saucepan and pour. Cover and leave for 10-20 minutes.

Filter the water back into the pan, add salt and sugar. Bring to a boil with regular stirring.

It is important that the bulk components are completely dissolved. Pour the finished marinade into a container with greens. Cover and place in a saucepan with cold water for further pasteurization. This process will take 5 minutes.

Carefully remove and screw tightly. Store in the refrigerator or cellar.

Useful and interesting:

Marinated crispy cucumbers with vodka: a cold winter recipe

Just don’t think that the taste of vodka will be felt in the marinade. Not at all! On the contrary, you won’t even be able to smell the vodka. But in fact, good vodka or cognac gives our green fresh fruits a stable crunchiness and strength.

The basis

• cucumbers of any size,
• table strength - 3 tablespoons,
• vodka – 75 grams,
• filtered water – 1.5 liters per 3-liter container,
• currant and horseradish leaves,
• dill umbrellas,
• garlic,
• celery,
• peppercorns (allspice, white and black).

We marinate in jars of any size

Soak the washed fruits in a bowl of cold water. After 3 hours, take it out and dry it with a towel. We cut off the butts and sort them by size.

Place half of the spices and herbs on the bottom. Then vertically the cucumbers and the second part of the spices. If the container allows, you can add a layer of fruit.

Now salt and vodka. Fill it up to the shoulders with water and screw it up for the winter. Store in a cool place. If you want to taste pickles now, you can try them in 3-4 days. During this time they will have time to marinate.

Pickled cucumbers for the winter: crispy without sterilization

The simplest and most popular method of preserving greens is with the addition of acetic acid. The main ingredient is made without much hassle, and the resulting product is crispy, tasty and juicy.

Ingredients

• small cucumbers - 3 kg;
• salt for canning (per 1 liter of liquid) - 45 g;
• granulated sugar - 30 grams (per 1 liter of brine);
• table vinegar - 30 ml (per 1 liter);
• garlic - 2 cloves;
• peppercorns, bay leaf, fresh dill (sprigs or umbrellas) to taste.

Recipe

Using a foam sponge, rinse the greens in cool water. Place in a food bucket and fill with ice liquid. Leave in a cool place for 3 hours. The longer vegetables are soaked, the crispier they become.

Advice! To obtain a more tasty preserve, it is recommended to additionally change the liquid 3 times during the entire soaking period.

In the meantime, it is necessary to prepare the container in which the greens will be preserved. To do this, you need to rinse it thoroughly with a soap-soda solution. Dry in the oven at a temperature not exceeding 100 degrees.

Rinse and dry the prepared greens. Peel the garlic from unusable parts and chop into slices.

Place spices at the bottom of clean jars: peppercorns, garlic and aromatic herbs. Then tightly cucumbers, from which the “butts” have been previously removed. Boil water, remembering to measure it to calculate the required amount of spices for preparing the marinade.

Pour in boiled water, wait for 10 minutes and pour it back. Boil and repeat the procedure one more time.

Bring the liquid to a boil, add sugar and salt. Cook until the bulk ingredients are completely dissolved. Turn off the heat and pour in the acid. Stir and fill the jars with the contents with hot marinade.

Seal tightly, turn the lid down and wrap in a warm blanket. After cooling, store.

Pickled cucumbers with mustard for the winter in liter jars

Instead of acetic acid without or with sterilization, I often use mustard. You can also combine mustard seeds and vinegar. Nothing bad will come from this compatibility; on the contrary, vegetables will acquire a new piquancy and become even more attractive as a snack.

I got this recipe for pickled cucumbers marinated with mustard, horseradish and currant leaves from my mother and grandmother. Watch the video:

The most delicious and crispy pickled cucumbers for the winter according to the classic recipe

The presented classic step-by-step recipe consists of the simplest ingredients. The preparations turn out appetizing and taste like barrel-salted cucumbers.

A special feature of the preparation is that you can use greens of any size, including overripe ones.

What will you need?

• cucumbers, how many will fit into a 3-liter glass jar;
• non-iodized table salt - 4 tbsp (for marinade) and 2 tbsp. additionally;
• carnation;
• black peppercorns;
• allspice;
• fresh dill - twigs and umbrellas.

Pickling method

Wash fresh fruits, place in a suitable container and fill with ice liquid. Leave it like this for 2 hours, remembering to change the water regularly.

Meanwhile, wash the jars with soap and dry in the oven. Arrange the prepared cucumbers in sterile containers in layers along with aromatic herbs and seasonings. Add the specified amount of coarse salt and fill with clean filtered water.

Cover with a lid and gently shake the contents so that the salt is distributed evenly.

The lid needs to be removed and a gauze napkin placed on the neck, after moistening it with water. Sprinkle 2 tablespoons of coarse salt on top.

Leave the containers as is for 2 days. During the specified time period, the brine in the jar will become cloudy. The smell of barrel vegetables will appear, which indicates that it is time to move on to canning.

Carefully remove the gauze, strain the liquid into a saucepan and place on the stove. Bring to a boil and heat for 1-2 minutes. Pour hot brine into a jar, close tightly and turn over. Cover with a warm blanket and leave it like that until completely cooled.

Pickled cucumbers for the winter recipe without vinegar with apple juice

Apple juice will help replace acetic acid. This preparation perfectly diversifies the diet of people with diseases of the digestive system.

The step-by-step cooking recipe is quite simple and at the same time unusual. From the specified amount of ingredients you will get 2 jars with a capacity of 1 liter.

You need

• small fresh cucumbers - 2 kg;
• apple juice (clear) - 2.3 l;
• rock salt - 60 g;
• granulated sugar - 60 g;
• mint - 2-3 leaves;
• dill - 2 umbrellas;
• cloves - 2 inflorescences;
• black peppercorns - 4 pcs.

Pickled cucumber recipe

Wash the jars with soap and dry in the oven. Rinse the cucumbers, place in a suitable container and fill with cold water. Soak for 2-3 hours.

Rinse mint, dill and other spices and pour boiling water over them.

Place processed spices and aromatic herbs into prepared glass containers. Place the cucumbers tightly and neatly. Cover with a lid.

Let's start preparing the marinade. To do this, pour apple juice into an enamel pan, add salt and granulated sugar. With regular stirring with a plastic spatula, bring to a boil and cook until the bulk ingredients are completely dissolved.

Fill the cucumbers, roll up tightly, turn over. Wrap it in a warm blanket, and then put it away for storage in the cellar or refrigerator. The maximum shelf life of this product should not exceed 6 months.

Advice! You can replace apple juice with grape, apple and pumpkin juice. In this case, cherry leaf and lemongrass should be used as aromatic herbs.

Video recipe: Pickled cucumbers with Chili ketchup for the winter

We will cook vegetables in liter jars. A wonderful simple and quick recipe for preparing the preparation.

When you start cooking and marinating, make sure that members of your household do not attack you. Otherwise, the cucumbers won’t live long enough to be preserved - they will be eaten right away - that’s how delicious they turn out!

Let's watch the video, everything is explained there in order and in detail:

How to pickle cucumbers for the winter

In order for the pimpled vegetables to be tasty, aromatic and crispy, you need to follow a few simple recommendations:

Use only high-quality raw materials. It is recommended to select medium-sized fruits with pimply and elastic skin.

To add flavor and prolong the shelf life, it is necessary to use aromatic herbs and spices. These can be leaves of cherry, currant, horseradish (root), allspice and black peas, clove inflorescences, mustard seeds.

Be sure to soak the greens. The more often you change the water, the crispier they become.

Instant pickled cucumbers in a bag in 2 hours: dry quick pickling method

Finally, I’ll share a quick recipe. I want to taste the fresh green summer fruits, already salted, right now. I can’t bear to look at them – they just beg to open the jar.

No, we won’t touch the ready-made ones, but will prepare them according to a quick recipe in a bag.

This classic recipe is used to prepare lightly salted cucumbers with garlic and herbs.

We will need

• fresh gherkins a little more than half a kilo,
• dill umbrellas,
• spoon of salt,
• 2 cloves of garlic.

Quick marinating recipe in a bag

Wash the fruits, remove the “butts”. And for quick salting and marinating, cut into four parts.

Place in a bag and add garlic and herbs. Salt and mix thoroughly by hand - right with your hands.

Tie up the cellophane and shake vigorously several times. Then they place it in another bag so that the brine that the vegetables give does not escape. And leave for 2 hours - let them salt and soak in spices.

After 2 hours you can enjoy a quick snack.

By the way, I have an article where I talk how to cook lightly salted cucumbers quickly and tasty so that you can eat at least tomorrow -

Bon appetit!

Today I had a long article - I wanted to tell everything in one topic, without splitting it into pages. So that all possible recipes for pickled cucumbers are in one place.

I would like to take this opportunity to ask you, dear readers, what recipes you can recommend for such preparations for the winter. Share below in the comments.

Every housewife wants to surprise her guests and beloved household members with delicious cucumbers. But it is not always possible to preserve cucumbers so that they are sharp and crispy. It seems that everything is being done as it should, but the cucumbers are far from the desired result. And try new recipes every year to achieve the desired result. A couple of tips before canning cucumbers:

For pickling, green cucumbers are selected that are not quite ripe, with dense pulp and underdeveloped seed chambers. To obtain good products, the quality of fresh cucumbers is of great importance, and therefore you should not pickle overgrown, limp, damaged or diseased fruits. It is best to pickle cucumbers on the day they are picked or on the second day. Fruits are divided into large, medium and small: (9-12, 7-9, 5-7 cm).

And so, I offer you the ten best recipes and tricks:

1. "Crispy" recipe
Brine:
for 1 liter of cold water (boiled or filtered) - a little more than 1.5 tablespoons of salt
For a 3 liter jar:
1-2 cloves of garlic (cut into slices on the bottom), then cucumbers,
on top of the cucumbers - greens: several dill inflorescences, currant leaves, cherry leaves with twigs, horseradish leaf

Blank:

Wash the cucumbers and pre-soak them in cold water for 4 hours (we do not cut off the “butts” of the cucumbers).
Then place the cucumbers in clean jars with spices, fill with brine, close the jars with plastic lids and place in a cool place (room temperature should be about 20°C).
After a few days, when the fermentation process begins (the plastic lids on the jars swell), open the lids slightly to let the air out - then the cucumbers will be crispy. After a day, close the lids again and the pickles can be placed in the refrigerator.
Such pickles should be stored in a cool place (for example, in a cellar or refrigerator). This way they are perfectly preserved all winter and remain crispy (and quite spicy - due to the garlic).

2. Mom's recipe

Spices are placed at the bottom of the jar - dry dill, maybe dill, horseradish leaves, garlic, black peppercorns, bay leaf.

Then the cucumbers are laid and filled with marinade.

The marinade is prepared in a separate pan: for 1 liter of water, 2-3 tablespoons of salt, 2-3 tablespoons of sugar. Boil the whole mixture well and add 1 tablespoon of vinegar essence.

3. Spicy cucumbers

Ingredients:

1 kg of cucumbers, 30 g of dill, 10 leaves of celery or parsley, black currants, 1 black pea and 1 pod of red hot pepper.

For the brine:

1 liter of water, 3 tbsp. spoons of salt.

Cucumbers are often salted in enamel dishes and glass jars. Seasonings are placed on the bottom, in the middle and on top. Select small cucumbers.

Brine is poured in some excess. A wooden circle (not plywood) or a porcelain plate and pressure are also placed on top.

The dishes with cucumbers are covered with a clean cloth and kept at room temperature for several days.

Then they are transferred to a cold and dark room.

After 10-15 days, add brine to the brim and cover with lids.

4. An old recipe

Take 10 kg or more cucumbers, wash them in cold water, put them in a bowl and dissolve salt in hot water in proportion to their quantity (approximately 50 g of salt per 1 liter of water). Pour this brine over the cucumbers, sprinkle them with dill, blackcurrant leaves, and add 2-4 cloves of garlic.

When the brine has cooled, take the dishes with cucumbers to the cellar and place them on ice. Place a wooden circle on top of the cucumbers and press it with a clean stone. After 3-4 hours, the cucumbers are ready.

Different ratios of cucumbers, spices and salt give pickles different taste qualities. Cucumbers pickled according to these two, also ancient, recipes turn out to be very tasty.

Method No. 1

For 10 kg of prepared cucumbers, take 600-700 g of salt and 500-600 g of spices (spices include 40-50% dill, 5% garlic, and the rest - tarragon, horseradish leaves and root, celery, parsley, basil, leaves cherry, black currant, oak, etc.).

For a spicy taste, it’s good to add dried red hot pepper or 10-15 g of fresh one.

Method number 2

Prepared cucumbers are placed in 3-liter jars, filled with brine at the rate of 50-60 g of salt per 1 liter of water, covered with lids and kept for 3-4 days at room temperature until lactic acid fermentation begins. Then the brine is drained from the jars and boiled.

The cucumbers are washed, washed greens are added: for a 3-liter jar - up to 40 g of dill, 6-8 cloves of garlic, etc. and filled with hot brine. The jars are pasteurized at a temperature of 90 degrees for 12-15 minutes, removed from the water, and immediately sealed.

5. Aspirin cucumbers

Instead of vinegar - aspirin. There are six aspirin tablets per three-liter jar.

Dill, horseradish, currant leaves, cherry leaves, black pepper (peas) are not placed in jars, but filled with salt water (2 tablespoons of salt per liter of water) in a saucepan and brought to a boil. And this hot brine is poured over the cucumbers twice.

Dill cuttings and leaves remain in the pan.

Before rolling up the jar, add vegetable oil. The brine never becomes cloudy, the jars never explode, and can be stored at home. The cucumbers look like they were picked from the garden yesterday, as if they were fresh.

6. Sweet and sour cucumbers

Fresh spicy herbs are placed in the jar: horseradish leaves, dill, tarragon, parsley, celery, etc. Large greens are cut into 2-3 parts. Peel small heads of onions and garlic.

Place 2 tbsp in a liter jar. spoons of 9% table vinegar, an onion, 1-2 cloves of garlic, 2-3 black peppercorns, cloves, bay leaf, 15-20 g of fresh herbs and ½ teaspoon of mustard. Place cucumbers and pour hot sauce over them.

To fill 1 liter of water, 50 g of salt and 25 g of sugar are required. Sterilize liter jars in boiling water for 10 minutes, 3 liter jars for 15 minutes.

7. Canning with currant juice

Select small cucumbers of the same size. Rinse well and cut off the ends.

At the bottom of each jar put 2-3 black peppercorns, cloves, 1-2 cloves of garlic, a sprig of dill and mint.

Place the cucumbers vertically in the jar. Pour in a filling prepared from 1 liter of water, 250 g of ripe currant juice, 50 g of salt and 20 g of sugar.

Bring to a boil and pour into jars. Immediately close the lids and sterilize for 8 minutes.

8. Cucumbers with mustard seeds

For 1 jar - small cucumbers, 1 onion, 1 small carrot, pickling seasonings, mustard seeds.

For 2 liters of water - 1 tbsp. vinegar, 2 tbsp. l. salt, 8 tbsp. l. Sahara.

Wash the jars well, sterilize (in the oven), and boil the lids.

Wash the cucumbers, do not cut off the butts and nose, place in a colander to drain the water.

Peel the onion, wash it, cut it into rings, and place it on the bottom of the jars. Place carrots (slices), pepper, cloves, bay leaf and 1 tsp. mustard (peas).

Fill the jars with cucumbers, pour in regular boiling water, cover with lids and let stand until the water is warm.

Pour the water into the pan, boil again, add salt, sugar, vinegar. Be sure to remove the foam. Pour boiling brine over the cucumbers and quickly roll up.

Turn the jars upside down and wrap until cool.

9. Vigorous cucumbers

Pack cucumbers, herbs (black currant leaves, horseradish, cherries, dill stems and baskets), bay leaves, and garlic tightly into sterilized jars.

Pour in cold brine (1 tablespoon of salt per 1 liter of water). Leave the jars for 3-5 days without refrigeration, cover with gauze.

Remove the resulting white coating, pour the brine through a sieve into a saucepan and boil for 20 minutes (it is advisable to measure how much brine is obtained). Without removing the cucumbers from the jar, rinse them under running cold water 3 times.

Add 0.5 liters of water to the brine per 3 liters + add 1 tbsp. salt. Pour over cucumbers. Roll up. Turn over and leave until the next day.

10. Pickled spicy cucumbers

While the jars are being prepared, you can cook the marinade.

1 liter of water
2 tbsp. salt without a slide
1 tbsp sugar, also without a slide
Bring all this to a boil and remove.

So we take out a hot jar. At the bottom we put prepared greens (leaves of black currant, horseradish, cherries, dill stems and baskets), bay leaf. We place the cucumbers tightly to each other (very tightly!), on top there are black peppercorns, 1-2 allspice peas, again greens and red hot pepper (note here: if the pepper is whole, then you can put the whole one, if there are cuts, cracks, then put a thin strip, otherwise the cucumbers will simply be impossible to swallow because of their spiciness).

Add vinegar 9%:
1 liter jar-2 tbsp.
2 liter jar-3 tbsp.
3 liter jar - 5 tbsp.

Pour the marinade in a thin stream

Pour warm water into the bottom of the pan (or a cloth), so that more than half of the jar is immersed in water. Place lids on top of the jars. Cook a 2 liter jar for about 20 minutes. You can check readiness like this: the lids have become hot, the cucumbers have changed color from light green.

We take out the jars and place them on a wooden board. Add garlic, black peppercorns and a couple of allspice peas. Top up the marinade to the brim. Let's roll up. Place the jars upside down, wrap them and leave them for a day.

Little culinary tricks

Cucumbers for pickling should be medium-sized, fresh, with black spines. Cucumbers with white spines are not suitable for canning - these are dessert, perishable varieties. Jars with such cucumbers tend to “explode”. Limp, “corky” cucumbers are also not suitable. They've been there too long. It is better to salt them for food, without rolling them into jars.

Soak the cucumbers in water for 2-6 hours. This procedure will “make” the cucumbers crunch.

To avoid an “explosive” situation, add a few mustard seeds to the jar. Sometimes 1 spoon of alcohol or aspirin is used.

Also, for crispy cucumbers, they add lizard, and sometimes oak bark.

The cucumbers will not become moldy, and their taste will even improve if you add chopped horseradish on top.

The so-called garlic pickles have a sharp and spicy taste - when they are pickled, twice the amount of garlic and horseradish is used.

Bon appetit!!!