Recipe for pickled cucumbers for a 700 gram jar. Canned crispy cucumbers for the winter. Crispy pickled cucumbers for the winter in jars for storage in the apartment
Greetings, friends!
How are you? I see that there is a fighting spirit to make preparations for winter. And that's right! A cellar full of various pickles, marinades and very warms the soul in the cold season. And also feeds the whole family. Especially when nothing grows in the garden anymore.
As you know, stocks begin to be replenished with what is ripe first. Usually these are greens, radishes and cucumbers. We'll talk about the last green crunchies in this recipe post. And most often, they are preserved for the winter by salting or pickling. At the same time, different spices and seasonings are combined. Housewives make assorted dishes with other vegetables.
There are a lot of options, but you don’t always get crispy cucumbers. By trial and error, you can, of course, achieve the perfect result. But it’s better to know the secrets and nuances of proven recipes for pickling delicious cucumbers.
There are a few tips before you start cooking. If you follow them, you will always have an unsurpassed snack on the table. Here they are, by the way:
- It is better to use cucumbers for pickling up to 10 cm in size;
- vegetables picked from the bush a day before cooking are especially crunchy;
- Before preservation, gherkins are soaked for 3-6 hours in cold water;
- garlic is added in moderation, otherwise the cucumbers will turn out soft;
- A particularly tasty marinade is obtained if currant and cherry leaves are added to it.
Recipe for crispy cucumbers in jars for the winter
I’m sure you’ll really like this simple way to marinate crispy gherkins. A small set of ingredients - and a delicious winter snack is ready!
Here it is necessary to sterilize the jars in boiling water already with the preparations. But I suggest you take a look at my other post, which describes 5 simple methods. Choose any one you like.
We need:
- Small cucumbers - several kilograms;
- Bouquet of dill, horseradish and currant leaves;
- Garlic - 2 cloves per 1 jar;
- Black pepper - 6 peas;
- Allspice - 2 peas;
- Bay leaf - 2-3 leaves.
Marinade for 1 liter:
- Coarse salt - 2 tbsp. heaped spoons;
- Sugar - 2 tbsp. spoons without a slide;
- Vinegar 9%
Preparation:
1. Wash fresh gherkins with water. We cut off the flowers, if any. And we cut off the ponytails that are too long.
The colder the water, the crispier the dish will be.
2. Fill them in a basin with cold water for 4-6 hours. It should completely cover the vegetables.
3. While the green ones are soaking, prepare jars and seasonings with herbs. Usually in the summer you can buy ready-made bouquets for preserving vegetables at the market. They consist of horseradish and dill. These are the main components. They are joined with laurel leaves, currant leaves or cherry leaves.
We use horseradish, dill and currant leaves according to the recipe. We wash the greens in a bowl of water to remove dust and sand.
4. Wash liter jars with a sponge and soap. It is advisable even with household stuff, as it disinfects well.
5. Place a quarter of a horseradish leaf, a couple of sprigs of dill and two currant leaves on each container.
6. Peel the garlic and put a pair of cloves on each liter jar.
7. We also add 5-6 black peas and 2 allspice peas. Attach laurel leaves. If desired, you can also add a few cloves or mustard seeds.
8. We take out our gherkins, shaking them from the water. We pack the vegetables tightly into the jars so that they feel very cramped in there. Pour 3 tablespoons of 9% table vinegar into each container.
9. Boil the jar lids in clean water for 5-7 minutes. At the same time, let the marinade cook. To do this, pour 2-3 liters of clean water into the pan. Dissolve salt and sugar when the water boils.
10. Pour the solution up to the very neck of each container and screw on the sterilized lid.
11. Place a large pan of water on the fire. When it boils, set how many jars of gherkins will fit and boil for 7-8 minutes. During this time, the cucumbers will change color a little and the marinade will begin to boil. This additional sterilization will ensure the safety of the product.
Be sure to use kitchen mittens to protect your hands from burning!
12. Place the finished containers with the lid down until they cool completely. Here, provide them with a secluded corner so as not to inadvertently get burned.
When everything has cooled down, you can put the workpieces in a cool and dark place.
The mega delicacy will be ready in a month. And if you can’t wait until the cold weather, then you can try it with pleasure!
Sweet cucumbers, pickled in 1 liter jars
Housewives often look for recipes for pickled cucumbers in 1-liter containers. And it's very convenient. The exact amount of ingredients is calculated. And from the point of view of optimality, it is much easier to open and eat a liter jar than to immediately open a 3-liter container.
And for this case I found a good and simple option. Let's watch a video with a recipe proven over the years.
Method for pickling vegetables without sterilization
The cooking process without additional sterilization significantly saves time and effort. That's why this is one of my favorite ways to prepare a delicious snack. At the same time, the taste of the dish does not change at all. And the jars themselves remain in the basement until next summer.
We need:
- Fresh cucumbers - several kilograms;
- Dill umbrellas - 2-3 pcs;
- Garlic - 4-5 cloves;
- Bay leaf - 1 piece;
- Small horseradish root;
- Horseradish leaves - 10.15 cm.
Marinade per 1 liter:
- Salt - 2 teaspoons without a slide;
- Sugar - 2 heaped teaspoons;
- Table vinegar 9% - 2 tablespoons;
- Water - approximately 500-600 ml.
Preparation:
1. We sort the cucumbers and leave strong, elastic fruits up to 8-9 cm in size. Wash them thoroughly under the tap, and then transfer them to a capacious container. Fill with cold, almost ice-cold water for 5 hours.
2. After about 4 hours, wash the jars. There is no need to sterilize or simply pour boiling water over them. The main thing is to check the necks to make sure there are no chips. This greatly influences the future safety of our preparations.
3. At the bottom of each vessel we place several dill umbrellas, a bay leaf and a couple of cloves of garlic. Remove the skin from the horseradish root. Chop it and horseradish leaves into small cubes. We send several cubes into each container.
4. Place the cucumbers tightly in the jars. In this case, it is better to put large vegetables on the bottom, and cover them with smaller gherkins on top.
If desired, you can trim each green crunch on both sides.
5. Place another umbrella of dill on top and sprinkle with peppercorns.
6. Separately, bring clean water to a boil at the rate of 500 ml per liter jar. Pour boiling water directly into each container and cover with lids. Leave for 30-40 minutes.
7. After the time has passed, pour the water back into the pan and bring to a boil again.
8. Add 2 teaspoons of salt and sugar and 2 tablespoons of vinegar on top. Fill with boiling water and roll up the lid using a seaming machine.
9. Place the jars on the lids and cover with a warm blanket until they cool completely.
10. Place the completely cooled jars in a cool, dry, dark place. This could be a storage room in an apartment or a basement.
These cucumbers are good to use in salads or as a separate appetizer. Bon appetit!
Assorted winter platter with tomatoes
Is there anyone here who doesn't like tomatoes? I just love them. And, of course, I couldn’t ignore the wonderful recipe. Winter food turns out incredibly tasty. And the combination of green and red colors pleases any eye.
For a liter jar we need:
- Fresh cucumbers;
- Fresh small tomatoes of the cream or Baku variety;
- Dill umbrellas - 2-3 pcs;
- Garlic - 3 cloves;
- Black peppercorns - 5-7 pcs;
- Bay leaf - 1 piece;
- Tarragon (tarragon)
- Horseradish, currant and cherry leaves.
Marinade per 1 liter:
- Salt - 1 tbsp. heaped spoon;
- Sugar - 2 tablespoons without a slide;
- Table vinegar 9% - 2 tablespoons.
Preparation:
1. First, prepare all the ingredients. We wash vegetables and herbs under the tap. And peel the garlic cloves.
2. We sterilize containers and lids in any way convenient for you. This can be done by boiling, using a microwave or oven. In the first recipe I gave a link to my article on how to do this.
3. Place tarragon, bay leaf, garlic and pepper on the bottom. We cut off the tails of the cucumbers on both sides and place them vertically very tightly in each container.
4. Place tomatoes on top, first pricking each fruit on top with a toothpick. This will protect our tomatoes from cracked skins.
5. Place dill, horseradish leaves, cherries and currants on top of everything.
6. Prepare boiling water and pour it into jars so that it even overflows from above. To do this, place the container immediately on an iron tray.
Tip: use a special lid with holes to drain the broth. It is convenient and prevents ingredients from slipping out of the container.
7. Cover the top with sterilized lids and leave to infuse for 30-35 minutes.
8. Pour the infused water back into the pan and prepare a marinade from it over the fire at the rate of 1 tablespoon of salt and 2 tablespoons of sugar per liter.
9. Stir with a spoon, dissolving sugar and salt. Boil for just a couple of minutes and pour into jars. Add 2 tablespoons of vinegar and close the lids tightly.
10. Place the lids down under a warm blanket or blanket. Within a day, the whole thing will cool down and you can put the assortment in the cellar to eat in the winter and remember the summer.
Bon appetit!
The most delicious recipe for crispy cucumbers
I’ll tell you a secret that the most delicious cucumbers are always obtained from gherkin vegetables. They are always small in size, from 4 to 8 cm. They are well salted in the marinade. And such small things are convenient to eat as a separate snack.
Therefore, I could not ignore the proven recipe from the times of the USSR. At that time, this food in jars was called gherkins in Hungarian. And this is another name for the dish.
In order not to pour water for a long time, I will say that the green crunches really turn out very tasty! They can be made not too salty or, on the contrary, more piquant, but we’ll talk about this in the recipe.
We need 750 ml per jar:
- Fresh gherkins;
- Dill - 1 sprig or umbrella;
- Garlic - 2 cloves;
- Black peppercorns - 5 pcs;
- Mustard beans - 1/3 teaspoon;
- Horseradish leaves or root;
- Salt - 1 teaspoon;
- Sugar - 2 teaspoons;
- Vinegar 9% - 50 gr.
Preparation:
1. First, prepare all the ingredients. We wash vegetables and herbs under the tap. And peel the garlic cloves. To make them easy to clean, place them in hot water for 15 minutes. Then the skin peels off like clockwork.
The cucumbers in this recipe do not need to be soaked. Young pimply gherkins are already strong and tight, so they do not need to be filled with water.
2. Wash the containers for workpieces thoroughly with a sponge. Pour boiling water over them.
3. In any order, cover the bottom of the jars with chopped leaves of horseradish or its root. Add dill, garlic and pepper and mustard seeds.
4. We put clean water to boil, which will serve as a marinade. Calculate the amount of water to be approximately 400 ml per 750 gram container.
5. Add salt, sugar and table vinegar to the bottom.
Don't forget to sterilize the lids in boiling water in a separate fireproof ladle or saucepan!
6. Cut off the butts of the cucumbers and place them tightly in jars. Fill with boiling water and cover with lids.
7. Place a towel on the bottom of a large saucepan.
8. And we put our jars there. Fill them up to their shoulders with water. Turn on the heat and boil for no more than 5 minutes.
9. Carefully remove the containers using workpiece tongs. Usually, every housewife has had such a kitchen appliance since the times of the USSR.
They prevent you from burning your hands, because the workpieces turn out very hot. Or use silicone kitchen mittens.
When it cools down, you can put it in the cellar.
Preserving cucumbers in Polish
This method of pickling cucumbers is interesting because they can be eaten immediately 2 hours after preparation. The appetizer is lightly salted and very tasty. But we are preparing for winter and therefore we will tighten the jars. To then enjoy the appetizer along with boiled potatoes and herring.
We need:
- Cucumbers - 4 kg;
- Chopped garlic - 2 tbsp. spoons;
- Vegetable oil - 1 cup;
- Salt - 2 tbsp. spoons;
- Water - 2 glasses;
- Sugar - 2 tbsp. spoons;
- Vinegar 9% - 1 glass.
Preparation:
1. Wash the cucumbers with running water and cut each one into 4 parts. Leave them in cold water for 3 hours.
2. Make a dressing from water, salt, sugar and vinegar. Stir until completely dissolved.
3. Add grated fresh garlic and vegetable oil to it. Let's stir again.
4. Drain the water from the cucumbers and season with our brine. Leave to marinate aside for 2 hours.
After the allotted time, you can already enjoy the snack.
But we will continue to stock up and prepare clean jars and lids for this.
5. We compact the cucumbers into a container and fill them with brine. We send it to sterilize over fire under the lids in a large saucepan as in the previous recipe. But not for 5 minutes, but for the whole 20.
6. Then take out the jars and cool. Put it in a cool place to enjoy a delicious salad in the cold!
Have a nice winter and delicious evening!
A simple recipe for pickled cucumbers with lemon
Let's prepare a delicious dish with lemon and onions. Our cucumbers will be very crunchy with a slight sourness. Everyone in my family, without exception, likes this salad. They say: “You can swallow your tongue, how delicious it turns out!”
We need 1000 ml per jar:
- Small fresh cucumbers;
- Onion - 1 circle;
- Lemon - 1 circle;
- Black peppercorns - 5-6 peas;
- Allspice - 2-3 peas;
- Citric acid - 0.5 teaspoon;
- Bay leaves - 2 pieces;
- Cloves - 2-3 stars;
- Salt - 2.5 teaspoons;
- Sugar - 150 gr.
Preparation:
1. We prepare all the ingredients. We sterilize jars and lids in any convenient way. I described them in the first recipe.
2. We take small cucumbers so that they are strong. We wash them and cut off the ends on both sides.
3. Peel the onion and cut it into rings 1 cm wide. Cut the lemon into round slices.
4. At the bottom of the jars we place laurel leaves, clove stars, 2-3 cloves of garlic, several black and allspice peas and an onion ring.
5. Press the cucumbers tightly and place a slice of lemon on the side. We do this with each container.
6. Boil clean water and scald everything with boiling water up to the very neck of the jar.
7. Leave for about fifteen minutes, and then pour the water into a saucepan and put on fire. Pour sugar and salt into it at the rate of 1 liter. Once it boils, add citric acid. Cook for a short time, 1-2 minutes.
8. Pour the resulting brine into jars and screw the lids on tightly. We turn them over and wrap them in a blanket until completely cooled.
9. Store cooled cucumbers in a cool and dry place.
I wish you successful preparations and the most delicious cucumbers in winter! If you like the recipes, then share with your friends on social networks and leave your comments.
Feedback is always better than silence. See you soon!
It's time for preparations in full swing. Our hero today is a cucumber. This friend can be pickled, fermented, but perhaps the most popular type of preparing cucumbers is pickling. And the most popular size for it is a liter jar. Literally: “Took it out, opened it, ate it.” Let's prepare delicious cucumbers for the winter in liter jars, especially since we have several interesting recipes for you!
Ingredients (per 1 liter jar):
700 g small cucumbers,
1 horseradish leaf
1 dill umbrella,
5-6 cloves of garlic,
2 black currant leaves,
⅓ hot pepper
⅓ sweet pepper,
1 tbsp. l. salt,
2 tbsp. spoons 9% vinegar.
Preparation:
Wash the small cucumbers thoroughly and cut off the ends on both sides. Cut two types of peppers into rings. Place the spices on the bottom of a sterilized jar, then place the cucumbers tightly, arranging them with rings of peppers, and fill with boiling water. Cover the jar with a boiled lid and let stand for about 10 minutes. Then pour the water back into the pan, add salt, bring to a boil, let it simmer for a couple of minutes and pour the boiling brine over the cucumbers. Add 2 tablespoons of 9% vinegar to each jar. Roll up the jar, turn it upside down, wrap it warmly and leave to cool. When cool, move to a cool storage place.
Pickled cucumbers
Ingredients (per 1 liter jar):
700 g small cucumbers, up to 10 cm long,
2-3 bay leaves,
5-6 black peppercorns,
3-4 cloves,
1 sprig of parsley,
1-2 slices of onion.
For the marinade:
1 liter of water,
5 bay leaves,
1 tbsp. l. salt,
3 tbsp. l. Sahara,
2 tbsp. spoons 9% vinegar.
Preparation:
One liter prepared from the specified amount of ingredients should be enough for two liter jars of cucumbers. One condition: they need to be laid tightly. Whether collected from the garden or purchased at the market, be sure to wash fresh cucumbers thoroughly. If they are no longer fresh, so to speak, that is, they have been lying around for several days, soak them in cold water for 4-6 hours. Place spices at the bottom of the jars and fill the jars tightly with cucumbers. Have you noticed that we don’t add traditional currant leaves, horseradish, dill and garlic? This is because they are not needed here.
In a saucepan, mix all the ingredients, except vinegar, to prepare the marinade, and boil everything together for 3-4 minutes, then add the vinegar. Then strain the marinade and pour it over the cucumbers in jars. Cover the jars with lids, place them in a deep container of water (don’t forget to put a towel on the bottom) and put on fire. Sterilize jars of cucumbers for about 4-5 minutes after boiling. Roll up the jars with lids, turn them upside down, wrap them well and leave until completely cool.
Pickled cucumbers with red currants
Ingredients (per 1 liter jar):
700 g small cucumbers,
100 g red currants,
100 g fresh dill,
10 g fresh parsley,
3 sprigs of basil,
2 horseradish leaves,
3 cloves of garlic,
1 liter of water,
50 g salt,
2 tbsp. spoons 9% vinegar.
Preparation:
Wash the cucumbers, cover with cold water and leave for 6 hours. Wash the dill, basil, parsley and horseradish leaves, dry lightly and chop, but not too finely. Rinse the currants under running water and let them dry.
Place chopped herbs and garlic on the bottom of the prepared jars and fill with cucumbers, alternating with red currants. Dissolve salt in water, bring the solution to a boil and pour it over the cucumbers. Add 2 tbsp. spoons of 9% vinegar per 1 liter jar. Cover the jars with pre-boiled lids and sterilize for 15 minutes. Afterwards, roll it up, turn it over, wrap it up, wait until it cools down and put it in the cellar for storage.
Agree, a liter jar is an ideal container for pickling cucumbers. It fits well on a shelf in the refrigerator, and the cucumbers from it are quickly eaten, do not sit and do not turn sour.
Pickled cucumbers with zucchini
Ingredients (per 1 liter jar):
7-8 small cucumbers,
1 young small zucchini,
1-2 sprigs of dill,
1 sprig of celery,
2 cloves of garlic,
2 bay leaves,
5 peas of allspice,
1 small piece of hot pepper,
⅓ tbsp. l. salt,
½ tbsp. l. Sahara,
2 tbsp. l. 9% vinegar.
Preparation:
Cucumbers and zucchini complement each other, and as a result, you can expect a great combination of these two vegetables in winter. Cut the zucchini into circles, and cut off the ends of the cucumbers on both sides. Place dill and celery on the bottom of a sterilized jar; place cucumbers, zucchini slices, hot peppers, garlic and bay leaves on top. Pour boiling water over everything and leave for 10-15 minutes. Then drain the water into a saucepan, add allspice, salt, sugar, vinegar and bring to a boil. Pour boiling brine over the vegetables and roll up. Turn the jars upside down, wrap them and leave them to cool, and then store them in a cool place.
By the way, correctly chosen cucumbers are 50% success. It is preferable to choose small cucumbers for pickling, ranging in size from 5 to 12 cm. Experienced housewives always approach the choice of cucumbers very seriously and advise choosing green fruits, not too dark, and be sure to pay attention to the fact that the light part of the cucumber is not yellow. As you know, it indicates that the fruits are overripe, which means that both the peel and the seeds inside them have become hard. A few words about the peel. The peel of pickling cucumbers should be pimply with black prickly spines and quite thick. Smooth cucumbers are not suitable for long-term preparation. If all the conditions are met, you are guaranteed to get delicious cucumbers for the winter in liter jars.
Apple cider vinegar cucumbers
Ingredients (per 1 liter jar):
700 g cucumbers,
1 medium carrot
1 small onion
5 black peppercorns,
5 peas of allspice,
2 bay leaves,
1 tbsp. l. vegetable oil,
For the marinade:
1 liter of water,
2 tbsp. l. salt,
100 ml apple cider vinegar.
Preparation:
Wash the cucumbers and carrots well, peel the onions. Cut the carrots lengthwise into thin slices, the onion into rings. Pour water into the pan, add sugar and salt and bring to a boil, then pour in the vinegar and remove from the heat. Place onion rings, peppers, bay leaves on the bottom of the prepared clean jars, place the cucumbers tightly, distributing carrot slices between them, pour in vegetable oil and, finally, pour all this splendor with hot marinade. Cover the jars with lids and sterilize for 5-10 minutes, and then roll up.
Delicious cucumbers for the winter in liter jars are ready!
Happy preparations!
Larisa Shuftaykina
Date of publication: 06/27/19
The excellent taste of cucumbers has prompted culinary specialists to search for different ways to prepare preparations. As a result, delicious recipes for pickled cucumbers appeared (in barrels and jars, cold, hot and dry), pickled (without and with sterilization, with vinegar, citric acid, vodka, adjika, tomato paste and ketchup), as part of snacks - salads for the winter.
It will be difficult for an inexperienced housewife to navigate the variety of recipes on her own, so the selection of proven recipes below will help you choose the most attractive stock recipe that meets your taste expectations and culinary skills. And a few useful tips, saved for last, will help you avoid possible mistakes.
Cucumber recipe with photo
This method of preparing spicy cucumbers with ground black pepper will delight the whole family. The taste of cucumbers is not spicy, but has some zest. No one can refuse such crispy cucumbers.
The calculation of products is described for one three-liter jar.
If you or your loved ones have a predisposition to allergic reactions or peptic ulcers of the stomach, intestines, or functional kidney disorders, it is advisable to replace the preservative aspirin with something more harmless, for example, citric acid.
Cooking time: 50 minutes
Quantity: 1 serving
Ingredients
- cucumbers: 2.5 kg;
- water: 1 l;
- currant leaves: 7-10 pieces;
- garlic: 3-4 cloves;
- dill greens: 30-40 g;
- salt: 1 tbsp;
- sugar: 2 tbsp;
- ground black pepper: 1 pinch;
- allspice: 7-10 pieces;
- black pepper: 7-10 peas;
- citric acid: on the tip of a knife;
- aspirin: 2 tablets;
- bay leaf: 6 pieces
Cooking instructions
All food and utensils must be clean. The jar requires sterilization. Boil the screw cap in advance. Wash the currant leaves and dill, or even pour boiling water over them. Place leaves and herbs in a jar.
Rinse the cucumbers very thoroughly. Trim each cucumber on both sides. Place the cucumbers tightly in the jar.
Boil water in a kettle. Pour this boiling water over the cucumbers. Leave the jar aside for 20 minutes.
During this time, you will need to separately make a marinade for future preparations. Boil water in a saucepan.
Add salt, sugar and bay leaves there. Boil for 5-7 minutes.
Drain the water from the jar into the sink. To do this, you need to use a special rubber lid with holes.
Place finely chopped pieces of garlic, black peppercorns and allspice into a jar with cucumbers.
Add ground black pepper. Add aspirin and citric acid.
Pour the ready-made hot marinade over the cucumbers in the jar. Screw the lid with a key.
The jar should be stored upside down for the first 24 hours. Moreover, the jar with the preparations should be well wrapped in a blanket.
Further storage should be carried out in the basement.
Bon appetit!
Crispy cucumbers
Every housewife is looking for her ideal recipe for crispy cucumbers and, having found it, never changes it. But in addition to the correct recipe, the fruits themselves are of great importance. They should be green and elastic, their length should not be more than 7-8 cm. You should not put garlic in jars, it will make the finished preserve soft.
Amount of ingredients enough for four one and a half liter jars:
- 2000 g of fresh cucumbers;
- 500 g onions;
- 2500 ml water;
- 200 ml vinegar 9%;
- 200 g sugar;
- 100 g salt;
- 4 bay leaves;
- 8 black peppercorns;
- 40 g dill greens.
Canning crispy cucumbers step by step:
- Peel and chop the onion in any way, then place it on the bottom of a prepared sterile jar along with bay leaf, pepper and fresh dill;
- Trim the butts off the washed cucumbers and fill the jars with them. Make a marinade from water, salt, sugar and vinegar and fill the jars with cucumbers;
- After this, cover the jars with lids and place them in a pan of boiling water for 10 minutes. Be sure to ensure that the cucumbers are not overcooked. They should change color, but the green veins should remain;
- Then roll up the jars with lids using a key and leave to cool. There is no need to wrap them while they cool to maintain their crispness and elasticity.
Cucumber salad in jars
Canned cucumber salad is an excellent side dish or snack that does not require long preparation. It will be enough just to uncork the jar and transfer its contents to a plate. There are many options for such a snack; every housewife has her own signature recipe. One of the simplest (does not require sterilization) and delicious is cucumber and onion salad.
Amount of ingredients and spices per 1.5 liter jar:
- 1000 g cucumbers;
- 150 g onions;
- 30 g dill;
- 20 g table salt;
- 40 g crystalline white sugar;
- 60 ml 9% vinegar;
- 12 g garlic;
- 6 peppercorns;
- 2 cm piece of hot red pepper.
Canning method:
- For clean, unripe cucumbers, trim approximately one centimeter from each side. Then cut them into thin slices, like for a salad. Place in a suitable sized pan;
- Chop the well-washed and towel-dried dill very finely with a knife. Then send after the cucumbers into the pan;
- Remove the skin from the onion and chop it into thin half-rings. Cut the peeled garlic cloves lengthwise into two or more pieces. These vegetables can also be added to the main product;
- After all the ingredients are crushed, they need to be sprinkled with salt and sugar, pour in vegetable oil and vinegar. Add spices (allspice and hot pepper) Mix the contents of the pan thoroughly and leave to steep for three and a half hours;
- This time will be enough for all the ingredients to be saturated with the aromas of the spices. Now the pan with the salad needs to be put on the lowest heat (this is important!) and brought to a boil under the lid;
- Before the vegetable mass boils in the pan, it must be carefully stirred several times. Cook the boiled salad for approximately five minutes until the cucumbers change color. It is important here not to overcook so that the chopped vegetable remains crispy;
- After this, all that remains is to arrange the vegetables in sterile glass containers and close the lids. It should be cooled upside down under a warm blanket.
Recipe for a liter jar
In Soviet times, pickled cucumbers could be found on store shelves exclusively in three-liter bottles. Now the situation has changed dramatically: both the food industry and housewives prefer to pickle small cucumbers in small containers (a liter or one and a half liter jar).
The process of pickling cucumbers in a liter jar:
- Place cucumbers soaked in cold water in a clean liter jar. While laying them, arrange them with thin strips of carrots, chopped onions, cut garlic cloves and herbs (parsley sprig or dill inflorescence);
- Pour boiling water over the cucumbers twice for 10 minutes to warm them thoroughly. For the third time, drain the water from the cucumbers into a saucepan, add salt, sugar and spices (pepper, bay leaf, cloves or others). Boil everything and pour the marinade over the cucumbers;
- Roll up the jars and turn them upside down until they cool completely. To further warm up the seaming, the jars can be covered with something warm.
Pickling cucumbers
Housewives use various methods of pickling cucumbers for the winter, but the cold method is undoubtedly considered the simplest of them. It does not require long sterilization of the workpiece, boiling the brine, the hassle of rolling up the lids with a key and cooling under a blanket. It is better to store such a preparation in a cool basement or in the refrigerator.
Cold method of pickling cucumbers step by step
How many spices, cucumbers and brine will be needed for a 3-liter jar:
- 2000 g of cucumbers (or a little more or less);
- 1500 ml water;
- 100 g salt;
- 50 ml vodka;
- cherry leaves, dill, horseradish, garlic and pepper to taste.
- Place the washed cucumbers in a jar, layering them with herbs and spices, or you can simply put these ingredients at the bottom of the container, and then green cucumbers in dense rows;
- Prepare the brine by dissolving salt crystals in cold water.
- Pour vodka into the jar. It will help preserve the beautiful green color of vegetables and act as a natural preservative.
- Top everything with brine, close with a nylon lid and store.
Cucumbers without vinegar
Vinegar is often used as a preservative in winter preparations, but even without this product you can prepare delicious crispy cucumbers for the winter. The duration of preparation of such a preparation may not last five to six days, but the result will be worth it. The cucumbers turn out no worse than barrel cucumbers, but without the likelihood that they will peroxide.
Proportions of products for two three-liter jars:
- 4 kg of cucumbers;
- 5 liters of water;
- 250 g salt;
- 10 pcs. cherry leaves;
- 20 pcs. black currant leaves;
- 5 oak (walnut) leaves;
- 5 dill umbrellas;
- 3 leaves of horseradish.
Canning steps:
- Place the prepared cucumbers (soaked and washed) in a large saucepan along with the herbs and fill with saline solution. Cover the contents of the container with a plate on which to place pressure. A three-liter jar filled with water will be enough. Leave everything like that for two to five days;
- When the cucumbers have a slightly salted taste, you can proceed to the next stage of canning. Pour the brine into a separate container, but do not pour it out. Place cucumbers without greens in prepared sterile containers;
- Boil the brine drained from the cucumbers and pour it over the cucumbers in the jars. Leave this for 10 minutes, then drain the brine again and repeat the procedure, only now the jars will need to be rolled up with sterile tin lids;
- The jars with cucumbers turned upside down should cool over a warm blanket. After this, they can be put away in a dark storage place.
How to cook cucumbers without sterilization
It often happens that the time to prepare cucumbers for the winter falls on a very hot (in the literal sense of the word) season, and you don’t really want to create additional heat in the kitchen by sterilizing the cucumbers. Then a recipe for cucumbers without sterilization will help out, which are well stored not only in the basement, but also in the pantry in the apartment.
On average, one liter jar will require:
- 1500 g cucumbers;
- 50 g salt;
- 50 g sugar;
- 30 ml 9% vinegar;
- 1-2 cloves of garlic;
- 1-2 black peppercorns;
- 1 bay leaf;
- greens (dill, cherry and currant leaves).
Algorithm of actions:
- First you need to dip the cucumbers in cooler water and leave for a couple of hours. For canning, you should select beautiful, smooth fruits of approximately the same size;
- Place greens and garlic cloves at the bottom of clean, sterile and dry jars, and washed cucumbers on top in dense, orderly rows;
- Boil water, fill the jars with cucumbers with it and leave for 10 minutes, then drain the water;
- Place a few black peppercorns, bay leaves, salt, sugar and vinegar into each jar. Then fill the jars again with boiling water, roll them up and wrap them. Place the cooled jars in the pantry or basement for storage.
Korean cucumbers
This winter salad of cucumbers and carrots with Korean seasoning will appeal to lovers of spicy gastronomic sensations. Of course, it is better to choose small fruits for canning, but if they are a little overripe, then you can simply remove the thick, rough peel from them.
For one serving of Korean-style cucumbers (6 liter jars) you will need:
- 4000 g of fresh cucumbers;
- 1000 g carrots;
- 200 g crystal sugar;
- 200 ml of refined sunflower address;
- 200 ml 9% vinegar;
- 100 g table salt;
- 30 g garlic;
- 15 g Korean spices.
Operating procedure:
- Cut the cucumbers, soaked in cold water and well washed, lengthwise into quarters and place in a bowl of the appropriate size;
- Peel, wash and chop the carrots using a special grater for Korean carrots. Then transfer to a container with cucumbers;
- Mix vegetable oil with sugar, salt, vinegar and Korean seasoning to prepare the marinade. Pour the resulting mixture over the chopped vegetables, add the garlic passed through the garlic and stir;
- Cover the container with the mixed salad with a lid and place in the refrigerator for five hours. After this, transfer the vegetable mixture into dry, clean jars and sterilize in a pan of boiling water. Half-liter jars will need 10 minutes, and liter jars – 15-20 minutes;
- In order for cucumbers to be stored well all winter, jars of salad must be covered with something warm (for example, a blanket or a blanket) until they cool down.
Cucumbers with mustard
Housewives love to use mustard in the process of canning cucumbers, and there are several reasons for this: the pleasant taste of the finished canning, the sufficient strength and crispness of the cucumbers, as well as their beautiful color, which is obtained in the end.
For one liter jar, the proportions of products will be as follows:
- 600 g cucumbers;
- 20 g salt;
- 20 g sugar;
- 20 ml vinegar 9%;
- 10 g garlic;
- 10 g dry mustard;
- 3-5 g ground black pepper.
How to preserve:
- Pour cold water over the cucumbers and leave for several hours. Then wipe dry and cut lengthwise into four pieces;
- After this, sprinkle the cut vegetables with salt, mix and leave for three hours, stirring them from time to time;
- Then pour the marinade of vinegar, sugar and mustard into the container with the cucumbers. Add garlic and ground black pepper, passed through a press, mix everything and leave to brew for another hour and a half;
- After the time allotted for marinating, transfer to jars and fill with the juice that has been released. Cover the jars with lids and sterilize in a bowl of boiling water for approximately 20 minutes. After sealing the lids, wrap the jars until they cool completely.
Recipe for cucumbers with ketchup
This recipe for home canning can be called relatively new, since not so long ago, ketchup from an addition to spaghetti became one of the ingredients for winter preparations. However, spicy hot pickles with ketchup have a lot of fans.
Canning sequence:
- For this recipe, it is better to take small cucumbers; you will need about 3-3.5 kg. They must first be soaked in cold water for at least three hours. This will make them crispier;
- Prepare the jars: wash and place on the bottom a gentleman’s canning set (cherry and currant leaves, inflorescences and dill) and other spices. Sterilize the lids;
- Prepare the marinade: boil 2 liters of water, dissolve 50 g of salt, 200 g of sugar, 100 g of ketchup in it. The last thing before pouring the marinade into the jars is pour vinegar (200 ml);
- While the marinade is cooking, you need to tightly pack small cucumbers into the jars. Then pour in the marinade;
- Sterilization. Place a towel on the bottom of a large saucepan or basin and pour in water so that it covers the jars a little more than halfway. Bring water to a boil, place jars of cucumbers in it and sterilize for 15-20 minutes;
- Roll up the lids and wrap with a blanket until completely cool.
The marinade recipe and the quantity of cucumbers are designed for 5 liter jars. Additionally, you will need to put the following ingredients in each jar:
- 1 clove of garlic (cut in half);
- 1 bay leaf;
- 1 clove bud;
- 2 peas of allspice;
- 4 black peppercorns.
Crispy pickled cucumbers according to an unusual recipe from a friend from Belarus.
Hello, dear readers of my blog and viewers of my YouTube channel. I present to you the recipe for Marinated Crispy Cucumbers.
Summer, as you know, is a hot time, regardless of the air temperature, amount of precipitation, cloudiness or clear sky.
It's a busy time for housewives, first in the battle for the harvest, then in the battle with the harvest. And it doesn’t matter whether it’s their own crop, grown on their own plot, or local farmers have done their best, our wise housewives make supplies for the long, frosty winter, cook, pickle, can, twist and roll.
And how many outlandish recipes there are, it’s mind-boggling. So I have this recipe in store for you: Crispy pickled cucumbers.
Perhaps someone will say: “What’s strange about it?” And I will answer:
Firstly, this recipe has been tested by several generations of the family of my friend Natalya, who lives in Belarus. And since this recipe for crispy pickled cucumbers is passed down from generation to generation under the code name “Crunches from Aunt Lida,” it means it is definitely worthy of attention.
Secondly, pouring warm rather than hot brine over cucumbers is very unusual for me.
Okay, I won't bore you. Recipe for the studio. I took three small jars (700 g) with screw-on lids. From the proposed amount of ingredients, we got just enough marinade as needed.
If you take twice as much of all the ingredients, then screw in 5 liter jars.
Ingredients for making crispy pickled cucumbers
- cucumbers
- 1 liter of water
- 1.5 tbsp. l. salt
- 3 tbsp. l. Sahara
- 10 stalks of dill
- 10 peppercorns per jar
- 125 gr. vinegar 6%
- 2 bay leaves per jar
- 2 cloves of garlic per jar
Video recipe for pickled crispy cucumbers
First we prepare the marinade.
Pour 1 liter of water into the pan. Bring to a boil and add salt and sugar.
When the water boils again, add vinegar and turn off the heat.
While we are preparing the jars, cucumbers and spices, the marinade is cooling.
Wash the jars thoroughly and place in the microwave for 1.5 minutes at the highest power. Boil the lids in water.
Wash the cucumbers and place them tightly in prepared jars. Add dill, peppercorns, bay leaf and garlic.
Pour warm marinade over the cucumbers, cover with lids, but do not tighten.
Place the jars in a large pan and sterilize for 10-15 minutes from the moment the water boils in the pan. It is important not to overcook so that the cucumbers remain crispy.
Preparing crispy pickled cucumbers. Step 5.
We roll up the finished crispy pickled cucumbers or twist them, as you like.
We can’t live without homemade preparations; without them, winter wouldn’t be winter. And why then plant a lot of everything? Almost everyone knows how to preserve cucumbers in jars for the winter, you say, but young housewives are growing up and need to be explained to them too.
Sometimes you get bored with tried and tested recipes and want to try something new. And a lot of new methods and ideas for canning are emerging.
How to preserve cucumbers for the winter
In general, the process of canning is not only that, but we are now accustomed to it. Previously, our grandmothers used to salt more and more, of course not in jars. It’s just more convenient for us to store the blanks in this form. Pickles, preserves, all kinds of winter salads, sauces, in general, everything that is made taking into account long-term storage is considered canning.
For canning cucumbers, special, pickling varieties are usually used. The size of the greens should be such that they fit easily in jars. There are recipes where cucumbers can be cut. For salting and pickling, I use the youngest ones, no more than 7 cm long.
We usually use vinegar as a preservative; in recipes, pay attention, it can be table vinegar 6%, 9% or vinegar essence, 70%. Many people often use citric acid instead of vinegar, I have also been using it lately, it’s just that the quality of the vinegar sometimes lets me down. Salt acts as a preservative when pickling cucumbers, but then it also adds acid, which is produced in the first days during the fermentation process.
I would also like to say something about containers, I mean jars. Over the twenty years that I spend every summer doing seaming, I realized that small jars are still more convenient. Most often, I began to use liter, 0.7 or even half-liter jars for cucumbers. Three rubles are used mainly for compotes and assorted dishes, which are opened more often on holidays.
Canned cucumbers for the winter in jars, recipes
Cucumbers in tomato juice
For a three-liter jar you will need:
- 2 kg cucumbers
- 1.5 liters of tomato juice
- 2 tbsp. l. salt
- 2 tbsp. l. Sahara
- 3 cloves garlic
- 1 dill umbrella
- 5-6 peas of allspice
- 2 bay leaves
- 4 sprigs each tarragon and celery
How to seal cucumbers in a tomato:
Wash the cucumbers, dry and trim the ends. Sterilize the jar and place tarragon, garlic and dill on the bottom. Then lay out the cucumbers tightly. Bring tomato juice (unsalted) to a boil, add salt, sugar, allspice, celery and add bay leaves to taste. Let the juice simmer for 10 minutes over medium heat, then remove the celery and immediately pour the boiling juice into the jar so that the cucumbers are completely covered. Cover the jar with a lid and sterilize for 20 minutes, then roll up immediately.
Canned cucumbers with cherry leaves for the winter
From the products we need:
- Two kilos of cucumbers
- Two roots of horseradish
- Five cherry leaves
- Two laurel leaves
- Partial glass of table vinegar 9%
- 4 cloves garlic
- Five black peppercorns
For marinade per liter of water:
- Tablespoon salt
- Two tablespoons of sugar
How to preserve cucumbers:
Wash the cucumbers, roots and cherry leaves too, let everything dry. Place spices on the bottom of sterile jars and fill with cucumbers on top. And boil the marinade, attention, immediately with salt and sugar, pour in the vinegar at the end. Pour the hot marinade over the cucumbers for half an hour, then return it to the pan. Bring to a boil again and this time pour in the cucumbers and immediately roll up.
Canned cucumbers and tomatoes without sterilization
We will need:
- Tomatoes
- cucumbers
- Carrot
- Five cloves of garlic
- Ten black peppercorns
- Five allspice peas
- Three carnations
- Three bay leaves
- Dill umbrellas
For the marinade for a three-liter jar:
- 4 tablespoons salt
- 4 tablespoons sugar
- A teaspoon of vinegar essence
How to make an assortment of tomatoes and cucumbers for the winter without sterilization:
All vegetables must first be prepared, washed, and punctures must be made near the stems of the tomatoes. Peel the carrots and cut into slices.
The jars need to be washed with soda or laundry soap, then they just need to be sterilized in the microwave for three minutes. Pour boiling water over the lids and boil for five minutes.
First we place a dill umbrella on the bottom of the jars, then we begin to evenly fill the jars with tomatoes and cucumbers, we need to try to stack them more tightly, it’s good if the tomatoes are not large. Place it just a little short of the top, still leaving room for spices and carrots.
Boil clean water in a saucepan and pour it into the assortment, hold it for five minutes and pour it back into the saucepan. Now add sugar and salt, based on how many cans you have. Boil everything, pour in the vinegar at the end. We put spices and carrots in the jars, fill our assortment with brine and roll it up. Take a warm blanket and wrap the jars upside down for a day.
Crispy pickled cucumbers
We will need:
- Small cucumbers
- Three cloves of garlic
- One medium carrot
- Dill umbrella
- Sprig of parsley
- Laurel leaf
- Three black currant leaves
- Five black peppercorns
- Three peas of allspice
- Two carnations
For marinade per liter of water:
- A heaped tablespoon of salt
- Two tablespoons of sugar
- Half a teaspoon of vinegar essence
How to make crispy pickled cucumbers:
Before pickling, cucumbers need to be soaked and soaked in cold water for a couple of hours. Place spices, washed dill and currant leaves into sterile jars. Peel the garlic, peel the carrots and cut into cubes.
Place cucumbers, garlic and carrots in jars; one is enough for a liter jar. Boil water until it’s clean, pour cucumbers up to the neck, and let stand for 10 minutes. Then we drain the water and repeat the process again. For the third time, add salt and sugar, pepper and bay leaves to this water, boil the brine, add vinegar at the end. We immediately roll up the jars and hide them under our blanket for a day.
Canned cucumbers with bird cherry leaves for the winter
For the recipe for a three-liter jar you need to take:
- Small cucumbers
- Two bay leaves
- Six bird cherry leaves
- Six black peppercorns
- Three cloves of garlic
- One hot pepper (optional)
- Three cloves (optional)
- Two spoons of salt
- Three spoons of sugar
- Two spoons of vinegar 9%
How to marinate:
Soak the cucumbers for a couple of hours, especially if they were collected in the evening. We sterilize the jars. We wash the bird cherry leaves and peel the garlic.
We put bird cherry leaves on the bottom, cucumbers tightly on them, immediately add peppercorns, capsicum and all the seasonings. Pour boiling water over it, wait fifteen minutes, everything should cool down. Pour boiling water into a saucepan and cook the marinade, add salt and sugar, vinegar, as always, at the end. Pour in the cucumbers and roll up the lid. You need to keep it under a blanket for a day.
Canned cucumbers with mustard for the winter
We take the following products for a three-liter jar:
- Two kilos of cucumbers
- Three cloves of garlic
- Branches of cherry leaves
- Sprig of currant leaves
- Tablespoon of vodka
- Horseradish leaf
- A small root of horseradish
- Tablespoon dry mustard powder
- One pod of sweet pepper
- One pod of hot pepper
- Bunch of dill
- Three black peppercorns
For the marinade:
- For five liters of water
- 200 grams of salt
- 250 grams of sugar
- 200 grams of vinegar 9%
How to preserve cucumbers with mustard:
Wash cucumbers, peppers and herbs. Cut the pepper and remove the seeds. We cut the greens and place them on the bottom of sterile jars. We send all the spices and peppers there. Place cucumbers tightly on top.
Fill the jars with boiling water to the very edges, wait 20 minutes, pour out the boiling water, boil again and fill again, this time wait 10 minutes. Pour it into the saucepan again and this time cook the marinade. Add mustard and cucumbers, roll up and insulate for a day.
Canned sliced cucumbers
All you need is:
- For 700 grams of cucumbers
- 1 liter of water
- 1 tsp. Sahara
- 1 tbsp. l. salt
- 35 g spices
- 1 tbsp. 9% vinegar
How to cook:
Wash young cucumbers and cover with water for 8 hours. Then rinse thoroughly and cut lengthwise and place in liter jars, previously sterilized. Add 1 cherry leaf, clove head, 3 blackcurrant leaves, garlic clove and 1 horseradish leaf and root. Pour in boiling brine and quickly roll up. Turn the jars over and wrap them up.
Recipe with red currant juice.
Wash and dry the greens, trim the ends. Place dill, mint, pepper, cloves and garlic, cut lengthwise, at the bottom of the jar. Then place the cucumbers tightly. Boil water, pour in redcurrant juice, add salt and sugar and bring to a boil again and fill the jars with brine. Cover the jars with lids and sterilize for 10 minutes, then roll up.
For 2 kg of cucumbers, 1 liter of water, a glass of red currant juice, 2 tsp. sugar and salt, 2 sprigs of mint, an umbrella of dill, a head of cloves, 3 peppercorns, 2 cloves of garlic.
If you like my new recipes, write to me. It will be interesting to know which recipe you liked better.
