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Delicious crispy cucumbers for the winter. Crispy pickled cucumbers Recipe for winter crispy cucumbers in jars

A crisp cucumber on your table will become a real decoration if you rush to preserve it during the season. But many housewives have a question: “What recipe will achieve the ideal taste, aroma and famous crunch?” We will tell you about this and teach you how to properly preserve pickled cucumbers.

Making crispy pickled cucumbers is the dream of every housewife.

So, it’s the height of summer, and cucumbers are being sold on every corner. You want to prepare them for the winter by choosing the best preservation recipe. In this case, don’t rush to grab the first vegetables you come across! Crispy pickled cucumbers start with choosing the right fruit.

Priority is on the side of freshly harvested crops and even from our own beds. Since not everyone has such happiness, because city residents are forced to buy vegetables at the market or in a store, you should make sure that they offer you really strong and dense cucumbers, and not wilted ones. A sign that they are suitable for preservation will be pimples all over the skin, as well as a small size.

Cooks recommend soaking the fruits in cold water before canning. And the colder it is, the better the resulting crispiness of the pickled cucumbers. At a minimum, soaking lasts two hours. You can simply soak the vegetables overnight so you can get started in the morning.

Finally, crispy cucumbers have one more secret. It lies in the right choice of spices and herbs. Did you know that with garlic, if you put too much of it, the fruit can become soft? But you can safely experiment with mustard, cloves, oak leaves, and bay leaves. They will give the preserved food for the winter an excellent taste and aroma, promoting “crispness”.

Traditional way of preparing cucumbers for the winter

First, we will describe the most common recipe without sterilization, which can be classified as a classic one. For it we will use familiar herbs and spices. But this does not mean that the recipe should remain unchanged. You can safely make adjustments to it. In total you will need:

2 kg of cucumbers;
2 cloves of garlic;
1 carrot;
dill umbrella;
a sprig of parsley;
1-3 tsp. vinegar 70%;
0.5 liters of water (more may be needed);
1 tbsp. l. salt;
2 tbsp. l. Sahara;
5 black peppercorns;
3 cherry leaves;
3 cloves.

We begin preparing the food by soaking the vegetables overnight in cold water. After that, wash them, put them in jars, putting garlic, carrots, dill and parsley on the bottom. Fill the dishes with boiling water.

The jars should sit for ten minutes. After this, pour the water from them into a saucepan and cook the brine using the drained water, salt, sugar and spices. At the end of cooking you need to add vinegar. Pour the liquid into jars, adding cherry leaves to them.

Before canning, soak the cucumbers in cold water.

All that remains is to roll up the preservation. We need to wrap the jars until they cool completely. The twist can be stored anywhere, but if you are making a twist without sterilization for the first time, it is better to put it in the basement or cool pantry.

A fragrant appetizer for the holiday table

Now we offer you a recipe with which you will get excellent preservation for the winter. Just the aroma of delicious cucumbers will awaken a beastly appetite in your loved ones. To prepare the preparation, in addition to fruits (weighing 2.-2.5 kg), you need to take the following products:

1 onion;
clove of garlic;
5 peas of allspice;
bay leaf;
0.5-1.5 liters of water (as needed);
4 tsp. Sahara;
2 tsp. salt;
4 tsp. vinegar 70%.

After washing the cucumbers, soak them. Then we will prepare the spices and spices. Cut the garlic into several cloves, and chop the onion coarsely - let it turn out to be beautiful rings.

Place all the spices, onions and garlic in the bottom of the jars. After this, you can fill them with cucumbers. Boil a brine of water, sugar and salt. At the end, add vinegar to the marinade.

Fill the jars with brine. Now comes the time for sterilization - ten minutes is enough to sterilize the workpiece. After this, you can roll up and wrap the jars. When they have cooled, we send the pickled cucumbers to a storage place for the winter.

Preparation with mustard and grated horseradish

We’ll tell you a recipe that you should definitely try if you love crunchy and spicy cucumbers in your house. For this, we recommend carefully selecting the fruits, which should be no more than 7 cm long. In addition to vegetables, you need to take:

a couple of sprigs of parsley;
a couple of cloves of garlic;
a couple of cherry leaves;
sweet pepper ring;
horseradish leaf;
horseradish root;
tarragon;
dill;
hot pepper;
a tablespoon of mustard;
0.5 l of water;
a tablespoon of sugar;
one and a half tablespoons of salt;
Bay leaf;
black peppercorns;
a third of a glass of vinegar 9%.

Soak the cucumbers in cold water, then rinse and trim the ends. Place dill and parsley, garlic, sweet and hot peppers, tarragon and horseradish in the form of leaves and a grated piece of root on the bottom of the jars. Add seasonings and spices with mustard.

After the cucumbers and herbs are placed in jars, you need to pour boiling water over everything for 20-30 minutes

You can pack cucumbers tightly into a jar and pour boiling water over them (more than 0.5 liters may be required). Then drain it and add sugar, salt, bay leaf, and black pepper to the water. Bring the brine with mustard to a boil, adding vinegar at the end.

Now pour the marinade into jars. We roll them up and begin sterilization. The preservation is ready, but it should be wrapped until it cools down. Cucumbers with mustard and horseradish will be the sharpest and crispiest.

Covering cucumbers in apple juice

There is also an interesting recipe that involves using apple juice as a marinade. It would not be an exaggeration to say that the preservation will be unusual and very tasty. For it you need (except vegetables):

Apple juice;
salt (calculated at 1 tbsp per liter of marinade);
a couple of black peppercorns;
dill umbrella;
mint sprig;
currant leaf;
a pair of clove buds.

We begin the preparation as follows: scald the cucumbers with boiling water and cut off their ends. Now you can put spices and seasonings in jars. We place vegetables tightly on them.

Prepare a brine from apple juice and salt, bringing it to a boil. Pour the marinade into jars, and then proceed to sterilization, which lasts twelve minutes. After this, close the workpiece. We are looking forward to winter so we can enjoy crispy cucumbers.

Cucumbers can be pickled whole or sliced

Sweet pickled cucumbers

And finally, we will offer you another interesting method of preservation. It will give you sweet and crunchy pickled cucumbers. To try this miracle, prepare the following ingredients:

kilogram of cucumbers;
dill umbrella;
3-5 cherry leaves;
clove of garlic;
3 peppercorns;
liter of water;
¾ cup vinegar 9%;
2 tbsp. l. Sahara;
2 tbsp. l. salt.

We start preparing pickled cucumbers by processing the fruits - washing them and filling them with water. Place spices and herbs in washed dry jars. After this, add the cucumbers.

Prepare the brine: boil water and add salt and sugar to it. Remove the boiling water from the heat and immediately add vinegar to it so that the sweet crispy cucumbers do not explode. You can pour the marinade into jars.

Now you need to sterilize the workpiece. Only about seven minutes is enough. During this time, the crispy fruits will change color. All that remains is to roll up the jars and put them in the pantry after cooling.

You can add other spices. For example, with mustard, sweet cucumbers will be very crispy. If they are not sweet enough for your taste, then change the ratio of salt and sugar.

I assure you, preparing pickled crispy cucumbers is not at all difficult, you just need to know a few important secrets. For example, in order for pickled cucumbers to turn out tasty and crispy, they must be young, with thin skin and dark pimples, small in size (7-8 cm), and they must be collected no later than a day before pickling. And it’s even better if the cucumbers come from your own garden.

Pickled cucumbers with cherry leaves

INGREDIENTS

Based on 1 liter. jar:

2 kg. small cucumbers;
1 carrot;
2 cloves of garlic;
1 dill umbrella;
1 tsp. vinegar essence;
1 sprig of parsley.

For the marinade:

1 l. water;
2 tbsp. l. Sahara;
1 tbsp. l. salt (heaped);
5 black peppercorns;
3 cherry leaves;
3 buds of cloves.

COOKING
Soak the cucumbers in water for 6 hours, then put them in jars along with garlic, carrots, dill and parsley. Pour boiling water over the jars of cucumbers and leave for 10 minutes. Drain the water and pour boiling water again, then add sugar, salt, spices, leaves to the drained water and let it boil. Pour the prepared marinade over the cucumbers, add 1 tsp to each jar. vinegar essence, roll up and wrap until completely cool.

Sweet cucumbers

INGREDIENTS

Based on 1 liter. jar:

cucumbers;
1 clove of garlic;
1 onion;
5 peas of allspice;
1 bay leaf.

For the brine:

0.5 l. water;
2 tsp. salt;
4 tsp. Sahara;
4 tsp. 9% vinegar.

COOKING
Wash the cucumbers thoroughly, trim the ends and soak in cold water for 3 hours. Place spices, onion and garlic cut into rings at the bottom of the jar. Then place the cucumbers tightly in the jar. Boil the brine, pour it over the cucumbers and sterilize the jars for 10 minutes. Then roll it up, turn it over and wrap it up.

Cucumbers with currant leaves

INGREDIENTS

Based on 3 liters. jar:

1.8 kg. cucumbers;
1 horseradish leaf;
3 tsp. salt;
2 dill umbrellas;
4 cloves of garlic;
7 black peppercorns;
2 currant leaves;
6 tsp. Sahara;
5 tbsp. l. table vinegar.

COOKING
Wash the greens and cucumbers under running cold water. Place herbs, garlic and pepper cut into small pieces at the bottom of the prepared jars. Then pack the cucumbers tightly into the jar, add salt, sugar and vinegar directly into the jar and fill with cold water. Then place the jar of cucumbers in a saucepan with cold water and bring to a boil over low heat. After 2-3 minutes from the moment of boiling, roll up the jars. Cucumbers must remain green at the time of rolling. Turn the jars over, cover and leave to cool.

Pickled cucumbers with horseradish and tarragon

INGREDIENTS

Based on 1 liter. jar:

small cucumbers;
2 cloves of garlic;
2-3 sprigs of parsley;
1 ring of sweet pepper;
2 cherry leaves;
horseradish leaves, dill, tarragon, hot pepper - to taste.

For the marinade (per 0.5 liters of water):

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

COOKING
For this recipe, choose small cucumbers (no more than 7 cm) without defects, bitterness or voids inside. Wash them and soak them for 3 hours in cold water, then rinse under running water and cut off the ends on both sides. Place cherry leaves, horseradish, dill, parsley, peppers, garlic and tarragon at the bottom of 1 liter jars. Fill the jars with cucumbers, pour boiling water over them and leave for 20 minutes, then repeat this procedure. Prepare the marinade by adding everything to the water except vinegar (add it when the water boils). Pour the boiling marinade over the cucumbers and roll up the jars.

Marinated crispy cucumbers with citric acid

INGREDIENTS

Based on 3 liters. jar:

1 kg of cucumbers;
1-2 bay leaves;
2-3 cloves of garlic;
2 tbsp. l. dill with seeds;
1 tsp. grated horseradish;
1 tbsp. l. chopped onion;
1 l. water;
100 g salt;
1 tbsp. l. Sahara;
1 tbsp. l. citric acid;
a few black peppercorns.

COOKING
Wash the cucumbers thoroughly, cut off the ends and soak in cold water for 3 hours. Place dill, bay leaf, horseradish, onion, garlic and peppercorns at the bottom of a 3 liter jar. Then place the prepared cucumbers tightly in the jar. Pour water into a saucepan, add sugar, salt, citric acid, bring to a boil and pour this boiling marinade over the cucumbers in the jar. Cover the top of the jar with a pre-sterilized lid and sterilize the jars of cucumbers in boiling water for 15-20 minutes. Roll up and leave to cool at room temperature.

This is such a hot time now - the end of summer and the beginning of autumn. The harvest is ripe and housewives have to work longer in the kitchen to prepare various delicacies for the winter. Today I want to offer you delicious recipes for crispy pickled cucumbers. Even if housewives do not prepare them, they buy them ready-made. But often store-bought cucumbers contain so much vinegar. And you can choose the appropriate recipe yourself and determine for yourself what kind of cucumbers you like - salty, spicy or sweet. After all, it’s so delicious to crunch with potatoes in the winter, and maybe even with vodka on holidays.

In my collection of pickled cucumber recipes there are time-tested preparations. But you must admit, it can be a shame if the recipe is good, and the jar didn’t shoot, but you opened the cucumbers, and they were soft. I also had such a bitter experience, including the entire batch of blanks. And then I became interested in what needs to be done to make the cucumbers crispy, and I share these tips with you.

For canning, select small, healthy cucumbers with thin skin and dark pimples.
To prepare the marinade, use regular, non-iodized salt.
If possible, use clean, spring water, without chlorine.
To make the cucumbers crispy, put blackcurrant leaves, oak leaves, horseradish leaves or root in the jars.
For pickling, use cucumbers picked no later than 24 hours in advance.
To prevent voids from appearing in pickled cucumbers, first soak the cucumbers in very cold water for 5-6 hours. Try not to let the water get too hot.
Do not overuse garlic when pickling - it is believed that garlic makes cucumbers softer.
To make cucumbers in a jar more firm, add mustard seeds to the marinade.
One way to keep cucumbers crispy is to add a couple of 1 tbsp to each jar. l. vodka.
To maintain the hardness of cucumbers, when canning it is better to use the method of repeated pouring with hot marinade.
After rolling up the jars, do not wrap the cucumbers in a warm blanket so that they cool faster.

Crispy pickled cucumbers for the winter - recipe for 1 liter

I give this recipe for 1 liter of brine, from which two liter jars of cucumbers are obtained.

Ingredients:

cucumbers - 2 kg
water - 1 liter (for 2 jars)
salt - 1 tbsp. l. with a slide
sugar - 2 tbsp. l.
vinegar essence (70%) - 1 tsp. (for 1 jar)
peppercorns
cloves - 2-3 pcs.
horseradish leaves
cilantro
dill
garlic

Place chopped dill and cilantro and a few cloves of garlic on the bottom of jars well washed with soda.

Lids for rolling must be boiled in advance.

2. Cut off the ends of the cucumbers on both sides. Place the cucumbers tightly in the jar halfway and sprinkle with herbs again. We also add cucumbers to the top of the jar.

3. Boil water and pour hot water over the cucumbers in the jar. We wait about 10-12 minutes. Pour the water into a saucepan.

If the jar into which boiling water has been poured can be taken with both bare hands, then it’s time to drain the water

4. Pour boiling water a second time (it is very convenient to boil water in a kettle) and wait another 10-12 minutes. Pour this water into the sink.

5. From the water that we drained after the first pour we prepare a marinade. Add salt and sugar, peppercorns and cloves, bring the marinade to a boil.

6. Pour 1 tsp directly into the jars. vinegar essence. Pour in the hot marinade and try to get the spices into each jar.

How to make 9% vinegar from 70% vinegar essence? Very simple - 1 tsp. vinegar essence = 8 tsp. 9% vinegar - 7 tsp. water.

7. Now all that remains is to roll up the jars with metal lids and turn them upside down until they cool completely.

Sweet crispy pickled cucumbers for the winter recipe for 1 liter

I want to tell you that sweet pickled cucumbers are even tastier than salted ones, although probably not everyone will agree with this. But the sweet and sour marinade of this recipe does its job - the cucumbers simply disappear from the plate and everyone asks for more. I strongly advise you to cook it.

Ingredients:

cucumbers
peppercorns
carrot
onion
Bay leaf
dill
mustard seeds
chilli

Marinade for 1 liter of water:

salt - 1 tbsp. l. with a slide
sugar - 200 gr.
vinegar (9%) – 200 ml

I don’t specifically indicate the number of cucumbers, but the marinade is designed for 1 liter of water. Accordingly, I take carrots and onions “by eye”. The main thing in this recipe is to maintain the proportion of salt and sugar. And if it seems to you that there is a lot of sugar, don’t doubt it. try to cook it, I’m sure you’ll like it.

Wash the cucumbers and cut off the ends. Peel the carrots and cut into slices. Cut the onion into half rings and the garlic into strips.
Place the spices, onions, carrots and herbs into clean jars. You can add chili pepper if you wish. Our family loves spicy food.

3. Place clean cucumbers tightly into jars. Try to place larger cucumbers on the bottom and smaller ones on top.

I conducted an experiment - I laid out small cucumbers in jars vertically, and in other jars horizontally - it turned out about the same.

4. Boil water - it is very convenient to boil water in a kettle and pour it into jars. Pour boiling water over the cucumbers and leave for 20 minutes. We pour this water into a saucepan and put it on the fire - we will prepare the marinade from it.

5. Pour clean boiling water over the cucumbers again and leave for another 10 minutes.

6. Prepare the marinade from the first water, bring to a boil and add salt and sugar. Lastly, add the vinegar..

7. Pour the water out of the jars with cucumbers, and pour the hot marinade over the cucumbers.

8. We screw the jars with sterile lids, turn them upside down and keep them like that until they cool completely.

Crispy pickled cucumbers with mustard - a recipe for the winter

Last year I pickled cucumbers with mustard for the first time and from my own experience I can say that the experiment was a success. These cucumbers get a special taste thanks to mustard. Don't be afraid to experiment. We will also sterilize these cucumbers using the triple-fill method.

Ingredients:

cucumbers
peppercorns
horseradish leaves, black currant
Bay leaf
dill
garlic

Marinade for 1 liter of water:

salt - 3 tbsp. l.
sugar - 250 gr.
vinegar (9%) – 150 ml
spicy mustard - 1 jar

As in the previous recipe, first put herbs, spices, and then cucumbers in clean jars.

2. Pour boiling water over the cucumbers in jars and leave for 15-20 minutes. We pour the water into an empty pan and immediately put it on the fire - we prepare the marinade from it.

3. In the meantime, we should have another portion of boiling water boiling; you can simply pour the cucumbers from the kettle. Pour in and leave for another 10 minutes. We drain the water and fill it with the marinade already prepared by that time.

3. To prepare the marinade, add salt, sugar, mustard and vinegar after draining the water for the first time. Bring to a boil and pour into jars.

4. Screw on the jars with sterilized lids, turn them over and keep them until they cool completely.

Crispy pickled cucumbers with citric acid - a recipe for the winter

Not everyone likes vinegar, but in order for jars to last well and reliably through the winter, acid is still needed. Vinegar can be replaced with citric acid.

Crispy pickled cucumbers for the winter without sterilization

This recipe is also without vinegar, but with citric acid. And instead of sterilizing the jars of cucumbers, we will fill them with boiling water.

Ingredients:

cucumbers
peppercorns
horseradish leaves, black currant
Bay leaf
dill
garlic
mustard seeds

Marinade for 1 liter of water:

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

We will use the 3-fold filling method.

Place herbs, spices and garlic at the bottom of the jar. Place the cucumbers tightly in the jar.

2. Pour boiling water, cover with a lid and let stand for 20 minutes.

To prevent jars from cracking from hot water, you can put a metal spoon in each jar

3. Drain the water and add a new portion of boiling water, again let it brew for 10-15 minutes.

4. We measure the first drained water to prepare the marinade. Bring it to a boil and add salt and sugar.

5. Place citric acid directly into jars. If you have a 3-liter jar, then you will need 1 teaspoon of citric acid.

6. Pour the marinade over the cucumbers and screw the lids on tightly. Turn the jars over until they cool completely.

Crispy pickled cucumbers with vodka - a recipe for the winter

As I already wrote, vodka is added to the marinade to make the cucumbers crispy. I found an excellent recipe for delicious cucumbers with vodka on the Internet. The cucumbers come out as salty as if they came out of a barrel.

Ingredients:

cucumbers 1.5 - 2 kg
peppercorns
horseradish leaves, black currant
Bay leaf
dill
marigolds - 3-4 pcs.
garlic 4 - 5 cloves

Marinade:

salt - 100 gr.
vodka - 50 gr.

Pickled cucumbers for the winter - a finger-licking recipe

Another wonderful recipe that I have been using for canning for 10 years now and the cucumbers always turn out to be very tasty, truly “finger-licking” cucumbers.

Ingredients:

cucumbers
garlic
onion
carrot
horseradish root or leaves
Bay leaf

Marinade for 3 liters of water;

salt - 5 tbsp. l.
sugar - 9 tbsp. l.
vinegar 9% - 300 ml

Place herbs and spices at the bottom of the jar. Cut the onion into half rings, carrots into circles. Place it on the bottom of the jar.

2. Place the cucumbers tightly in the jar.

3. Prepare the marinade, pour in the vinegar last. Pour hot marinade over cucumbers.

4. Immerse the jars in a saucepan with warm water. Place a towel on the bottom of the pan. It is better to boil lids for jars separately. Sterilize jars of cucumbers for 10-15 minutes and seal them.

So, there are enough recipes for pickled cucumbers to choose the right one for yourself. But you understand that to choose, you need to try different recipes. Please note that the ingredients in all recipes are almost the same, but the taste of the cucumbers is completely different.

I wish you delicious preparations and good recipes. And if you liked my recipes, share them with your friends on social networks, suggest your recipes and write comments and comments.

1. Canned cucumbers with red currants
2. Cucumbers in spicy tomato sauce

4. Pickles for the winter.1
5. Pickled cucumbers with gooseberries
6. Pickled cucumbers for the winter.2 7. Pickled cucumbers, sterilized without vinegar

10. Secret recipe for awesome cucumbers “You will lick your fingers”
11. Pickled cucumber salad 12. Lightly salted cucumbers with vodka
13. Lightly salted cucumbers “Spicy” 14. Summer salad for the winter
15. Grandma Sonya’s pickled assortment

1. Canned cucumbers with red currants.
Ingredients: Cucumbers 600 grams; Garlic 2 cloves; One onion; Red currants 1.5 cups; Black pepper, three peas; Three cloves; Water 1 liter; Sugar - 1 tbsp; Salt 2.5 tbsp. ;
Wash the cucumbers. Place spices at the bottom of the jar. Place the cucumbers vertically in jars. We clean the currants (0.5 cups) from the branches, sort them and wash them. Distribute the berries between the cucumbers. Pour hot brine over the cucumbers, immediately cover with lids and sterilize for 8-10 minutes. Next we roll up the cans and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currants (1 cup).

2. Cucumbers in spicy tomato sauce.
Wash the cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.
Let's prepare: Garlic - 180g, Tomato paste - 150g (3 full tablespoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 3 tbsp. While working, you can add salt to your taste. Vinegar 6% - 150ml, Hot paprika - 1 tsp, Black pepper. they say - 1 tbsp.
Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only lengthwise. Press the garlic through a press. Add all ingredients except vinegar. Place on moderate heat. After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet. Let the cucumbers simmer for another 15 minutes. Add vinegar. The total simmering time is 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. Place the cucumbers in prepared sterilized 0.5-liter jars. Pour in the sauce and sterilize for 25-30 minutes. Close the jars and turn them over until they cool completely.

3. Cucumbers with apples (marinated and lightly salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4 cloves, dill (umbrellas)
cherry leaf, currant leaf (handful), allspice peas 12 pcs., cloves 12 pcs., bay leaf 4 pcs., sugar 5 tsp., salt 4 tsp., vinegar essence 2 tsp. (almost), cucumbers - 1.5 - 2 kg (depending on size)
Cucumbers marinated with apples: Cut the garlic into slices, wash the greens. Place washed cucumbers into clean jars, interspersing them with spices and apple slices (do not peel). Fill the jar with boiling water and let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, pour the brine into the pan again. Boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, fill it with boiling syrup and roll up the boiled lids. Turn the jars over and wrap them until they cool. Cucumbers are stored at room temperature or in a cool place.
Lightly salted cucumbers (hot method): Place cucumbers with spices and apple slices in a deep container. In hot water (per 1 liter) dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cooled, then put in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter.
Products: For a 1 liter jar: Cucumbers - how much will it take, Umbrella of dill - 1 pc., Horseradish leaf - 1 pc.
Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bell pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetyl (crushed) - 1.5 tablets
Pour cold water over the cucumbers and leave for 4-6 hours. Prepare the jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. Place a horseradish leaf, a sprig of dill, and currant leaves at the bottom of the jar. Fill the jar tightly with cucumbers. Add the garlic cloves and add the pepper. Pour boiling water over, cover with lids and let cool enough to handle. Drain the water into the pan. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into the jars. Pour boiling cucumber water over the cucumbers, one jar at a time. To the top. Close the jar immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and place in a pre-prepared “warmth”. Leave the pickled cucumbers for a day.

5. Pickled cucumbers with gooseberries.
The recipe has been tested several times. There are never misfires. For several years I have been sealing cucumbers according to this recipe - the jars do not explode or become cloudy.
Products: For four liter and three 700-gram jars: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Currant leaf - 5 pcs., Large horseradish leaf - 1 pc. ,Dill - 1 branch-stem with an umbrella, Black pepper - 10 peas, Cloves - 10 flowers, Small horseradish root - 1 piece, Spring water - 3.5 liters, For the marinade (per 1 liter of water): Salt - 2 Art. l.
Sugar - 3 tbsp. l., Vinegar 9% - 80 g
Wash the cucumbers thoroughly. Pour cold water over the cucumbers for 3-4 hours. Wash the greens and dry with napkins. Chop finely. Peel the garlic and horseradish root and also finely chop. Place everything in a bowl and mix well. Cut off the butts of the cucumbers. Sterilize jars. Place a tablespoon of mixture of herbs, garlic and horseradish in each jar. Place the cucumbers tightly, sprinkle a handful of washed gooseberries on top. Boil water, pour in cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, and vinegar to the water drained from the cucumbers. Cook the marinade over low heat for 10-13 minutes. Fill the jars with marinade to the top so that even a little flows out. Boil the lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers over and keep them under the blanket for another two days.

6. Pickles for the winter.
Products: For a 3-liter jar: Cucumbers - 2 kg, Dill (umbrellas) - 3-4 pcs., Bay leaf - 2-3 pcs.
Garlic - 2-3 cloves, Horseradish root - 1 pc., Horseradish leaves - 2 pcs., Cherry leaves - 1-2 pcs.
Or oak leaves (optional) - 1-2 pcs., celery, parsley and tarragon - 3 sprigs each
capsicum and bell pepper (optional) - 1 pc., black peppercorns - 5 pcs.
For brine, per 1 liter of water: Salt - 80 gr.
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After this, rinse the cucumbers with clean water, wash the greens and put everything in a prepared jar. Place layers of spices, cucumbers, spices and cucumbers on the bottom of the jar, place dill on top. Prepare brine (dissolve salt in cold water), pour brine over cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After this, when a white foam appears on the surface, drain the brine, boil well and pour it back over the cucumbers in the jar. Immediately cover with the prepared lid and roll up. Turn the jar upside down on the lid, wrap it thoroughly (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar.
A recipe for pickled cucumbers without vinegar allows you to make fragrant and crispy cucumbers for the winter.
Ingredients: Cucumbers - 1 kg, horseradish root - 50 g, garlic - 1-3 cloves, bay leaf - 1-2 pcs.
oak leaves - 1 pc., cherry leaves - 1 pc., black currant leaves - 1 pc., mustard (grains) - 1-3 pcs., dill - 30-40 g, dill (seeds) - 2-3 pcs. ,For brine:,Water - 1 l,Salt - 2 tbsp.
The cucumbers are placed in jars, filled with brine, covered with lids and kept for 3-4 days at room temperature (for lactic fermentation). Then the brine is drained from the jars and boiled. Cucumbers are thoroughly washed in cold water. Place them in jars again, adding spices and seasonings for the aroma, density and fragility of the cucumbers. Pour boiling brine into the jars of cucumbers and sterilize at a temperature of 80-90°C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars is the simplest and most delicious recipe.
Ingredients: Water - 1 l, Salt - 50 g, Cucumbers - as much as it takes, Spices to taste.
A small amount of cucumbers can be pickled without pasteurization in glass jars. Fresh, preferably the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with a boiling (but it can also be cold - this is a cold way to pickle cucumbers) 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin lids, boiled in water, but not sealed, but placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and sealed using a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.

9. Pickled cucumbers and tomatoes (very simple and tasty recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Ingredients: For a three-liter jar: Cucumbers - as much as it will take, tomatoes - as much as it will take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp, bay leaf - to taste, pepper peas - to taste
onions - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., cherry, currant, oak leaves - 3-4 pcs., amaranth (schiritsa) - 1 sprig
At the bottom of a dry steamed jar put dill, horseradish, 3-4 leaves of cherry, currant, oak, and a sprig of agaric (to make the cucumbers crunchy). Place cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 l) - be careful not to crack the jar. Immediately roll up, turn upside down and wrap until completely cool.

10. Secret recipe for awesome cucumbers “You’ll lick your fingers”
Products: Cucumbers - 4 kg, Parsley - 1 bunch, Sunflower oil - 1 cup (200 grams), Table vinegar 9% - 1 cup, Salt - 80 grams, Sugar - 1 cup, Ground black pepper - 1 dessert spoon, Garlic - 1 head.
4 kg of small cucumbers. Mine. You can trim the tails and noses slightly. Cut the larger cucumbers lengthwise into 4 pieces. Cut the smaller ones in half lengthwise. Place the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not fill the 100-gram glass to the top on your finger). Pour a glass of sugar and a dessert spoon of ground black pepper into the resulting marinade for cucumbers. Cut the head of garlic into slices and place in a saucepan. We wait 4-6 hours. During this time, the cucumbers will release juice - the pickling will take place in this mixture. We take sterilized 0.5 liter jars and fill them with pieces of cucumbers: place the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with the prepared lids and sterilize for 20-25 minutes. We take it out and roll it up tightly. Place the jars upside down, wrap them in towels until they cool completely.

11. Marinated cucumber salad
An excellent cucumber recipe for the winter.
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 teaspoon, Bay leaf - 1-2 pcs., Allspice - 2 peas, For the marinade (for 8 0.5 liter jars): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Table vinegar - 1 glass
0.5 liter jars with lids must first be sterilized. Wash the cucumbers. We peel the onions, 2-3 medium onions and 1 carrot are used for each jar. Cut the cucumbers crosswise into centimeter slices. We also cut the onion into thin rings, and grate the carrots on a coarse grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so on up to the top of the jar we alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 g of salt in it (about 3/4 of a 100-gram glass), 150 g of sugar and finally pour in a glass of table vinegar. Fill the jars with boiling marinade, cover with lids and sterilize for 35 minutes at low boil. We take it out, roll it tightly, you can turn it over, but if you want to maintain a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover the pickled salad and let it cool until the next day.

12. Lightly salted cucumbers with vodka.
Ingredients: cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaves, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. salt.
Wash the cucumbers thoroughly and cut off the ends on both sides. Wash all the greens and place them in a saucepan, add peppercorns and place cucumbers on top. Prepare the brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cold brine over the cucumbers, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers “Spicy”
Ingredients: 1 kg of small cucumbers, 4-5 cloves of garlic, ½ pod of hot pepper, a large bunch of dill, 6 tbsp. coarse salt
Take young and elastic cucumbers, rinse. Cut off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. Place 2/3 of the total amount of dill and thinly sliced garlic at the bottom of the jar. Then place the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Place salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and pour the resulting salt solution over the cucumbers again. Cover the jar with a saucer, on which place a small weight, for example, a small jar of water. Leave the cucumbers at room temperature for 2 days.

14. Summer salad for the winter.
In a sterile jar (I have 1 liter) put 3-4 sprigs of dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a ring of hot pepper, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips ( I always take either yellow or orange pepper for a variety of colors), then cut cucumbers, but not thinly, and tomatoes (it is advisable to take strong, fleshy, well-brown tomatoes so that they do not become limp and turn into mush). When adding vegetables, compact them a little. Then put 4-5 pcs on top. allspice, 2 cloves, 2-3 bay leaves. Prepare the brine: for 2 liters of water, 0.5 cups (250 g) of sugar, 3 level tablespoons of salt; when it boils, pour in 150 g of 9% vinegar and immediately pour the brine into jars (this brine is enough for 4-5 liter jars) . Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll them up.
In winter, when serving, pour the brine into a separate bowl, place the vegetables (without spices) in a salad bowl and pour over vegetable oil to taste.

15. Grandma Sonya’s pickled assortment.
For 3 l. jar: Marinade: 2 tbsp salt, 6 tbsp sugar, 100 g vinegar 9%
At the bottom of the jar we put a grape leaf, 1 leaf of red. currants, 1 black leaf currants, a bunch of dill along with the inflorescence, 2 laurel. leaf, horseradish root (the size of an index finger), 1 pod of hot pepper, 10 black peas. pepper, 2 cloves of garlic. We put vegetables in a jar (anything - cucumbers, tomatoes, onions, sweet bell peppers, cauliflower, white cabbage).
Pour 1150 ml of boiling water into each jar (1 liter 150 ml). Let it sit for half an hour. Then pour all the water from the cans into a large saucepan (or two), add salt, sugar, vinegar, and boil for 2-3 minutes. Now pour the marinade back into the jars, close the lids, turn them upside down and wrap them in a warm blanket.

Pickled cucumbers are of course different from lightly salted ones. Because we prepare pickled ones for the winter, and lightly salted ones for immediate use.

I have already given articles. I gave it separately. Now the time has come to prepare pickled cucumbers for the winter. Yes, not just pickled, but crispy, plump. This is what we will do now.

How to pickle cucumbers. Step-by-step recipes for pickled cucumbers with various sterilization options

In this article you will find 3 of the best and simplest recipes, in my opinion, on how to prepare pickled cucumbers for the winter. They differ in sterilization methods and ingredients.

Read, watch and prepare. I wish you success!

2. Place the rinsed, clean jars in a cold oven, set the temperature to 130°C and after the oven has warmed up, keep them there for 5 minutes, turn off the oven, open the door and let the jars cool completely. That's it, the banks are ready. Well, just pour boiling water over the lids, also for 5-10 minutes.

3. Cucumbers should be fresh, young, 8-15 cm long. Of course, you can take a different length, but I’m talking about the best option. And those cucumbers that are longer can be preserved sliced, not whole.

4. Choose cucumbers with pimples rather than smooth ones. As I already wrote in the article about lightly salted cucumbers, do not use bitter cucumbers for pickling. They will remain bitter even after salting. Salt doesn't kill bitterness.

If you buy cucumbers, ask the sellers if their cucumbers are suitable for canning. Not all varieties of beautiful cucumbers can be preserved for the winter

5. Wash the cucumbers well and cut off the ends on both sides. Fill the cucumbers with regular cold water, not boiled. Leave for 1-2 hours, but no longer, so that the cucumbers do not sour.

We will marinate in liter jars. This is convenient because even if someone comes to visit, a jar of cucumbers will be enough and at the same time they will be eaten in one sitting.

We add spices and prepare our future pickled cucumbers for marinade.

6. Let's start with the spices. Horseradish is an essential ingredient; it gives crunchiness and strength to cucumbers. If the horseradish leaves are very large, tear or cut into smaller ones and first put them in clean, sterilized liter jars. Do not try to stuff the entire leaf into the jar; half or even a quarter of the leaf is enough.

7. In each jar we put one currant leaf, two cherry leaves, 1 clove of garlic, cut in half and a piece of horseradish stem. Later we will add a dill umbrella to each jar.

There shouldn't be too much spices. Enough, 10% of the jar's capacity.

9. On top of the cucumbers we will place the second part of the same spices, a currant leaf, a piece of horseradish stem, a clove of garlic cut in half.

10. If there is space left in the jars, place a small cucumber on top and add chopped cucumbers so that the jar is full to the top. Chop the hot pepper and put a couple of small pieces into each jar along with the seeds.

If you don’t like spicy food, although the pickled cucumbers won’t turn out to be very spicy, you don’t have to do this. Don't put hot pepper.

11. Place one or two dill umbrellas in the jar on top. That's it, our jars are completely assembled and ready for marinade.

Preparing the marinade

12. For every liter of water we take 2 tablespoons of salt and one tablespoon of sugar. We put in a few bay leaves, a few peas of black allspice, and you can also add mustard seeds. Well, if you have it, then add the mixture for pickling cucumbers. It's all there.

13. Place the pan on the fire and bring to a boil. Let it simmer for 3-4 minutes and the marinade is ready.

14. But before adding the marinade, we still need to sterilize the cucumbers and spices. To do this, slowly pour a little ordinary boiling water into each jar and pour the same amount into other jars, then return to the first one and add a little more.

15. And so add 3-4 doses so that your jars don’t burst. Pour right up to the neck so that all the greens are covered with water. Cover the jars with lids. Let it stand for 4-5 minutes.

16. Then drain the water and repeat the procedure. Pour boiling water, close the lids and now leave for 5-7 minutes. The cucumbers should be thoroughly heated.

17. To drain water from jars, the contents of which should remain inside, special polyethylene lids with holes are sold. It is very comfortable. Be careful. Don't get burned!

If this is not done, then such jars will not be stored for a long time; they will swell.

Let's start pickling cucumbers

18. Bring the marinade to a boil and immediately pour it almost boiling into the jars. Our jars are hot, so you can pour in the marinade without being afraid.

19. At the same time, fill the lids with which we will close the jars with boiling water.

20. Did you notice that we haven’t added vinegar yet? I think it’s wrong to add vinegar to the marinade. It will evaporate greatly when boiled. So we'll be adding it directly to the jars. Add 30-35 ml to each jar. 9% vinegar. This is approximately 2 tbsp.

21. After adding vinegar, add marinade to the very top of the jars. When pouring, we try to get a bay leaf, allspice and other spices from the marinade into each jar.

Attention! When salting, use rock salt. Do not use “Extra” salt, especially iodized salt. Cucumbers may turn out soft.

22. Close the jars with sterilized lids and roll them up. Turn each jar upside down. Let's check if it's leaking.

23. Well, that's all. Our pickled cucumbers are tasty, crispy and ready for the winter. Leave the jars to cool with the lids up, without covering them with anything, otherwise the cucumbers will steam.

Then we put the cucumbers in storage, again with the lids up.

You can try them after a couple of weeks, but it's best to leave them for the winter and start opening them after a couple of months.

Bon appetit!

Recipe for pickled cucumbers with original sterilization

Ingredients:

For a 1 liter jar:
- cucumbers
- Horseradish stems (petioles) - 1-2 pcs.
- Blackcurrant leaf - 1-3 leaves
- Cherry leaf - 2-3 leaves
- Dill umbrella - 1 pc.
- Garlic - 1-2 cloves
- Allspice - 2-3 peas
- Black pepper - 2-3 black peppercorns
- Salt - 2 tsp.
- Sugar - 3 tsp.
- Vinegar 9% - 50 ml.
Preparation:

1. Wash the cucumbers well and fill with cold water for 1-2 hours.

We will marinate in liter jars.

2. Cut the horseradish stems into pieces so that they fit in the jar. We don't always take horseradish leaves, sometimes only the stems. They are the most important, on which the crunch of cucumbers and density depend.

3. Place in each jar 2-3 chopped pieces of horseradish stalk, 2-3 currant and cherry leaves, 1-2 cloves of garlic, I usually cut them in half. According to the dill umbrella. 2-3 peas of allspice and 2-3 peas of black peppercorns.

4. Cut off the ends of the cucumbers on both sides and place them in jars.

5. Usually it is not possible to fill jars completely with whole cucumbers. That's why we add chopped ones to the jar.

6. Pour boiling water over the lids of the jars and leave for 5-7 minutes to sterilize them.

7. To sterilize jars of cucumbers, we need a large saucepan. We put some thicker rag on the bottom of the pan or put a plate so that the jars do not touch the bottom.

8. Place the jars in the pan. Pour 2 teaspoons of salt into each jar; I remind you again, take coarse rock salt. Do not use “Extra” or iodized salt.

9. Add 3 teaspoons of sugar and pour in 50 ml. 9% vinegar.

We begin to sterilize

10. Cover the jars with the prepared lids and very carefully begin to pour hot water into the pan. We poured a little on one side, pour on the other, the third, etc., so that our jars don’t burst. Do not pour water directly onto the jars. Try to pour along the sides of the pan.

11. Fill the water approximately up to the hangers of the jars. Place the pan on the fire and sterilize the jars after boiling for 20 minutes.

12. The sterilized jars, immediately after we take them out of the pan, pour boiling water to the very top.

13. We roll up the jars with lids, turn them over, there is no need to wrap the jars and let them stand for 30 minutes.

14. That's all. Our pickled cucumbers are ready.

We store everything canned in a cool place, but these cucumbers will survive at room temperature, not near a radiator, of course.

Bon appetit!
1. Video - Recipe for crispy pickled cucumbers for the winter without sterilizing the jars
Bon appetit!