How to pickle cucumbers in small jars. Pickles. Pickles from a liter jar rolled up according to a special recipe will allow you to diversify the winter menu, for the execution of which you will need

As practice has shown recent years, canning cucumbers in large 3-liter jars has become impractical. The classic legacy of the Soviet era - Olivier and Venigret - is no longer a priority. The taste for life has changed, there is more information, food is no longer in short supply, and I have become an Ace in cooking (so says my Husband and relatives). And of course, the most important circumstance is that a little daughter appeared. Now home canning happens in the shortest possible time and in small portions.

This is how cucumbers are rolled in our kitchen.
Before washing the cucumbers, I try them on in half-liter jars. Ideally from 1 kg. 3 jars come out and a small remainder for salad. In my case, for canning I selected suitable cucumbers for only 2 jars. I wash the selected fruits and soak them for 2 hours.

After 2 hours of soaking, I place the cucumbers in aging jars with the “tails” down.
I put the rest of the spices on top.

The elasticity of pickled cucumbers depends on horseradish leaves.
If you haven’t forgotten about it, the cucumbers will be crispy.

After a while, I pour the boiling water into a separate container and bring the future marinade to a boil.

I add 2 teaspoons of sugar to each jar.

And one teaspoon of salt.

Pickling cucumbers - there is nothing easier, as anyone who has never tried to do this will think. In fact, this popular snack requires both talent and flair. But if you know some rules and tricks, you can choose good cucumbers and find crystal clean water, then in the end the jar will contain the best cucumbers in the world.

Choosing cucumbers

High-quality cucumbers are the basis for success. The best ones are the ones you grew yourself. But those bought on the market are quite suitable if you choose them correctly.

• The cucumbers should be small, in which case they will fit well in the jar. Small, young cucumbers have the best, sweetest taste. There are usually no voids inside them - so these cucumbers will crunch.
• The skin should not be smooth, with pimples and black spines. Smooth skin, white spines - these are cucumbers for salads.
• The cucumbers should be firm to the touch, not too dark, and the light part should not be yellowish.
• The right cucumbers for pickling should not be bitter (!), so it is better to try them when purchasing. Try the darkest part of the cucumber; you can simply chew the skin.
• The skin should be thick. Then the cucumbers will turn out crispy.

Water

If there is good water, then the taste of pickled cucumbers will be excellent. Tested by personal experience. Salting according to the same recipe in spring water and in city water gives completely different results. Moreover, “urban” ones turn out much worse.

Therefore, the best thing is good, clean well water (of course, you must be sure that it is drinkable, that the metal content is not exceeded, now you can easily analyze your water from a well or well).

If spring water is not available, then it is better to pickle the cucumbers in good bottled water. Or filter the tap water, boil it, or infuse it with silver or copper - they purify and improve the taste of the water.

Soak?

Yes. Necessarily. For at least 2-3 hours. Better for half a day. Then the cucumbers will become more elastic and strong. It is often said that cucumbers taken from the garden do not need to be soaked, but this is not true.

Spices

Each housewife has her own recipe. Some use allspice, some only black, some add mustard seeds, some add clove buds... The classic set is as follows: currant leaves, horseradish leaves, dill umbrellas, peppercorns. Add oak and cherry leaves, currants, garlic, mustard, pieces of horseradish root, celery and dill, mint, tarragon, lovage, basil (a little), cumin, coriander and so on...

The leaves should be cut quite large, put in jars and put cucumbers on top, cover with lids so that there is air access. And leave them to soak in the spicy spirit for two hours.

Dishes

Before adding cucumbers, glass jars should be soaked in a soda solution, then washed very thoroughly with warm water and soap. Rinse thoroughly and pour over boiling water. Dry.

To sterilize jars, you can bake them in the oven at 110 degrees. Or boil them together with lids for 10-15 minutes. Lids are sterilized only in boiling water.

Laying cucumbers

Large cucumbers are placed on the bottom, if they are very large, then vertically. On top are small cucumbers. All cucumbers are laid as close to each other as possible. Spices are placed on the bottom, you can put them between layers of cucumbers. After pouring the brine, cover the cucumbers with currant and horseradish leaves.

Salt

Rock salt is best. It gives the richest and fullest taste. Other salt may cause winter preparations to explode. Therefore, it is not recommended to take extra or iodized ones. Another danger from fine salt: cucumbers can become soft.

50-60 g of salt are usually added to 1 liter of water. This is approximately 2-2.5 tbsp. salt. The brine can be cold or hot. If you use vinegar, it must be hot, but then you will end up with pickled cucumbers.

Hot way

Dissolve the salt in boiling water, add some chopped dill and horseradish stalks to the brine, maybe a couple of oak leaves, cook for a few minutes and pour the brine over the cucumbers. Leave unrolled for a week. Then add brine and roll up.

Cold way

Such cucumbers should be stored in a cellar or in the refrigerator; if in a warm apartment, they will swell and explode. The method is simple: place the cucumbers together with spices in jars. Stir salt in cold water, pour brine over cucumbers. Close the jars with plastic lids, heated in hot water (so that when they cool, they sit very tightly on the jar). The cucumbers will be salted in about a month.

Cucumbers themselves are not distinguished by their piquant taste, especially when it comes to overripe fruits. To give them a richer taste, people have come up with many recipes for pickling them.

The calorie content of cucumbers will depend on each specific method. On average, there are 16 kcal per 100 grams of product.

Cucumbers for the winter in jars - step-by-step photo recipe

Pickling cucumbers is a responsible and long process. To make the cucumbers crispy and tasty, we offer you the following recipe for making preserves.

Your rating:

Cooking time: 3 hours 0 minutes

Quantity: 10 servings

Ingredients

• Cucumbers: 10 kg
• Dill: 4-5 bunches
• Sweet pepper: 2 kg
• Garlic: 10 heads
• Salt, sugar: 2 tsp each. per jar
• Ground pepper: to taste
• Vinegar: 2 tbsp. l. per serving

Cooking instructions

For pickling, choose small cucumbers of the same shape. Place them in a basin and rinse cold water.



Wash the dill.



Clear sweet pepper from seeds.



Free the garlic from the husk.



Cut it into pucks.



Prepare salt and vinegar.





Do the same with the lids.



Place peppers and dill at the bottom of the jars, and then cucumbers. Add two teaspoons of salt and sugar, ground pepper. Fill the contents of the jar with boiling water and cover with a lid.



After 10 minutes, pour out and boil the brine in a large container.



Then pour it back in. Add vinegar at the rate of 2 tablespoons of 9% vinegar per 1 liter jar of cucumbers.



Roll up the jars. Place them upside down for several days and cover them with a blanket.

Recipe for crispy cucumbers in jars for the winter

The proposed recipe allows you to give cucumbers a special, moderately spicy taste, while the cucumbers will not lose their crunchy characteristics.

To cover crispy cucumbers for the winter, you you will need:

• cucumbers - 5 kg;
• one bitter pepper;
• horseradish root;
• head of garlic;
• 10 cloves;
• allspice and black pepper - one dessert spoon each;
• 6 bay leaves;
• an umbrella of parsley and dill;

For cooking marinade you will need:

• 1.5 liters of water;
• 25 gr. vinegar 9%;
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara.

Preservation process:

1. Sterilize 3 one and a half liter glass jars.
2. Place all the spices in equal parts into each jar. The seeds of the hot pepper should be removed, and the horseradish should be chopped.
3. Wash the cucumbers and cut off the ends. Transfer them to a large container and fill with cold water. Let them sit for 2 to 4 hours.
4. After this time, remove the cucumbers from the container and, sorting by size, place them in jars.
5. In a separate container, prepare boiling water, then pour it over the cucumbers, and cover the top with lids.
6. It takes 10 minutes to warm up. Pour the water back into the pan, add sugar and salt.
7. While the brine is being prepared, you need to prepare a second portion of water for sterilization in a separate pan. It is also poured into jars with cucumbers, allowed to warm up for 10 minutes and drained.
8. When the brine boils, they need to pour the jars, but first you need to pour vinegar into them.
9. The jars should be rolled up and placed in a dark place.

We invite you to watch a video recipe for delicious crispy cucumbers for the winter.

How to seal cucumbers in liter jars for the winter

This method is suitable for a small family that does not like large jars in the refrigerator.

For such preservation you need to stock up:

• small cucumbers;
• 2 l. water;
• two tbsp. l. Sahara;
• four tbsp. l. salt.

The remaining components are calculated for a liter jar:

• 1 head of garlic;
• three cherry and currant leaves;
• 1/4 horseradish leaf;
• half an oak leaf;
• dill umbrella;
• 6 peas of allspice and black pepper;
• one red peppercorn, but only a piece equal to 1 or 2 cm is placed on one jar;
• one tablespoon of vinegar 9%.

Conservation process cucumbers for the winter

1. The cucumbers are washed and placed in a deep container to be filled with water.
2. Banks are thoroughly washed and sterilized. You also need to remember about the lids; they need to be boiled in a separate container.
3. Mix all the spices.
4. Preparing water for sterilization.
5. First put spices in each jar, and then cucumbers, pour boiling water, cover with lids and allow to warm up for 15 minutes.
6. After 15 minutes, carefully drain the hot water, place it on the stove and, after boiling, add salt and sugar.
7. Pour vinegar into each jar and fill with brine.

All that remains is to roll it up, turn it over to check the quality of the roll-up, and wrap it in a blanket for further sterilization.

Pickled cucumbers in jars for the winter - step-by-step recipe

The recipe below will surprise your family with its unique taste and pleasant crunch. To pickle cucumbers for the winter according to this recipe, you need to prepare the following products:

• small cucumbers;
• 2 bay leaves;
• 2 cloves of garlic;
• 4 black and allspice peas;
• 1 tsp mustard seeds;
• two currant leaves;
• dill umbrella

For the marinade you will need:

• 6 tbsp. Sahara;
• 3 tbsp. salt;
• 6 tbsp. vinegar 9%.

Prepare You can make these cucumbers for the winter in a few steps:

1. Mix all spices into a homogeneous mixture.
2. Chop the dill umbrella and currant leaves.
3. Rinse the cucumbers well, cut off the tails on both sides and place in a deep container. Cover with water and set aside for 2 hours.
4. Prepare the jars, wash and sterilize.
5. Pour water into a saucepan and put it on fire. As soon as it boils, you can pour it into jars of cucumbers.
6. Place spices and cucumbers at the bottom of the jars.
7. Pour sugar and salt there and pour in vinegar.
8. After boiling, the water should be allowed to stand and cool for a while and only then fill the jars.
9. Place the filled jars for sterilization in a large saucepan, cover them and let them simmer for 15 minutes. Don't forget to place a towel at the bottom of the container.
10. After 15 minutes, the jars are rolled up.

Pickled cucumbers are ready for the winter!

Pickling cucumbers for the winter in jars without vinegar

The proposed option for preserving cucumbers for the winter does not involve the use of vinegar or other acid.

For this recipe you will need these products:

• 2 kilograms of cucumbers;
• 2.5 liters of water;
• 110 grams of salt;
• 2 horseradish leaves;
• 15 cherry and currant leaves;
• 5 walnut leaves;
• 2 dill umbrellas;
• 2 pods of hot pepper;
• 1 horseradish root.

Process canning looks like this:

1. The cucumbers are washed and placed in a deep basin for further filling with water. If they have just been collected, then the soaking procedure can be skipped.
2. After 2-3 hours, drain the water and wash the cucumbers.
3. Grind horseradish and bitter peppercorns.
4. Layer layers of greens, chopped horseradish and pepper, cucumbers, again greens with horseradish and pepper and cucumbers are placed in a large saucepan. The last layer should be leaves.
5. Pour cold water into a separate container, add sugar and salt, and stir until completely dissolved.
6. The prepared filling is used to cover layers of cucumbers with herbs, cover with a lid and place under pressure for 5 days.
7. After 5 days, the brine is poured into a saucepan, all spices are removed, and the cucumbers are thoroughly washed.
8. They are placed in pre-prepared jars.
9. Pour marinade to the very top and let stand for 10 minutes.
10. After 10 minutes, you need to drain it back and put it on the fire to boil.
11. As soon as it boils, pour it into the jars and seal them.

How to seal cucumbers in jars with vinegar

In the proposed option for preserving cucumbers for the winter, it is assumed that vinegar is used, and all components are taken at the rate of a 3-liter jar.

To preserve using this method you need to prepare:

• small cucumbers;
• 2-3 tbsp. vinegar 9%;
• red hot pepper - 2 cm piece;
• 2-3 cloves of garlic;
• 2 tbsp. dill seeds;
• 1 tbsp. a spoonful of chopped horseradish root;
• 5 currant leaves;
• 9 peas of allspice.

For filling you will need:

• sugar and salt 2 tbsp. l. for every liter of liquid.

Instructions for preparing cucumbers for the winter in jars with vinegar:

1. The cucumbers are washed well and placed in a large basin for further filling with water for one day.
2. The jars are washed and sterilized.
3. Spices and cucumbers are placed in each jar.
4. The lids are boiled in a separate saucepan.
5. On average, one three-liter jar requires 1.5 liters of liquid. Having calculated the amount of water, put it on the fire to boil.
6. As soon as the future filling boils, fill the jars with it and let it sit until air bubbles come out.
7. Drain the water into a saucepan, add salt and sugar and mix thoroughly. Bring the filling to a boil.
8. Place the jars in a large saucepan.
9. Pour vinegar into each and fill each jar with the prepared brine.
10. Cover with lids and leave to sterilize for 5-7 minutes.
11. We roll up the jars of cucumbers.

A simple recipe for cucumbers in jars for the winter

This simple recipe for cucumbers for the winter is used by many housewives, so it can rightfully be called a classic.

The proportions of ingredients are calculated for one three-liter jar, so you will need to adjust the amount of products if necessary.

What do you need prepare:

• 1.5-2 kg of cucumbers;
• 5 leaves of currant and cherry;
• 2 leaves of horseradish;
• 5 cloves of garlic;
• 1 bunch of dill;
• 1 liter of water;
• 2 tbsp. l. salt;
• 2 tbsp. spoons of sugar.

Canning performed in several steps:

1. Cucumbers are washed, the tails are cut off and filled with cold water for 4 hours.
2. The jars are washed and sterilized.
3. The lids are boiled in water.
4. The greens are sorted and chopped.
5. All spices are placed in each jar, with the exception of horseradish.
6. Cucumbers are placed on top of spices and covered with horseradish leaves.
7. Sugar and salt are added to pre-boiled water.
8. They pour it into jars of cucumbers and roll them up.

After a month, the cucumbers can be served.

Cucumbers and tomatoes in jars for the winter - a delicious recipe

For lovers of assorted dishes this method fits perfectly. All components are indicated per liter jar.

To preserve cucumbers and tomatoes for the winter using this method, you will need:

• 300 grams of cucumbers;
• 400 grams of tomato;
• 1 bitter pepper;
• paprika - to taste;
• several sprigs of fresh dill;
• 3 cloves of garlic;
• 1 horseradish leaf;
• 2 bay leaves;
• 3 allspice peas;
• 1 tbsp. a spoonful of salt;
• 1/2 tbsp. spoons of sugar;
• 1 tbsp. a spoonful of vinegar 9%.

Canning tomatoes with cucumbers are performed in several steps:

1. Cucumbers and tomatoes are washed well. Pierce each tomato in the stem area for good salting.
2. Prepare containers, wash and sterilize them.
3. Boil the lids in a separate saucepan.
4. Place in each jar in layers: spices, cucumbers without stems, tomatoes.
5. Laying must be done very tightly to avoid gaps. You can seal it with rings of chopped cucumbers.
6. Pour water into the pan and put it on fire.
7. Add sugar and salt to the jars and pour boiling water.
8. Place a towel in a large saucepan and set the jars to sterilize for 10 minutes.
9. We take out the jars and roll them up.

Cucumbers and tomatoes for the winter - video recipe.

Cucumbers for the winter in jars with mustard

Cucumbers for the winter, preserved with mustard, are well stored both at home and in the basement. They taste aromatic and piquant.

To preserve cucumbers using this method, you need to prepare:

• small cucumbers;
• 100 ml vinegar 9%;
• 5 tbsp. spoons of sugar;
• 2 tbsp. spoons of salt.
• 2 cloves of garlic;
• one dill umbrella;
• 1/4 carrot;
• 0.5 teaspoon mustard.

The whole process performed in several steps:

1. Cucumbers are washed.
2. Jars are prepared, washed and sterilized.
3. Mustard is placed on top.
4. Salt, sugar and vinegar are added to the water and the jars are filled with this marinade.
5. Jars are placed in a large saucepan for further sterilization for 5-7 minutes after boiling.
6. Take out the jars and you can roll them up. Spicy cucumbers for the winter with mustard are ready!

A cold way to seal cucumbers for the winter in jars

Today you can find many ways to prepare cucumbers for the winter, but we offer the simplest version of this delicacy - the cold method.

All ingredients are taken based on a 3-liter jar.

• small smooth cucumbers;
• 1.5 liters of water;
• 3 tbsp. salt;
• 5 black peppercorns;
• one head of garlic;
• two bay leaves;
• 2 leaves of currant, horseradish and tarragon.

Execution of work according to this plan:

1. The cucumbers are washed.
2. The jars are sterilized.
3. Spices and cucumbers are placed in each jar.
4. Pour water into the jar and immediately drain it, this way you will know the right amount of water to fill.
5. Add salt to it and fill the jars with it again.
6. Close them with nylon covers and install them in the cellar.

After 2 months you can start tasting.

Cucumbers for the winter in jars without vinegar - a dietary recipe

Vinegar destroys some of the beneficial microelements and vitamins, so many housewives prefer to use the dietary method of preparing cucumbers for the winter in jars.

For this you you will need:

• small cucumbers;
• 2 sprigs of tarragon;
• one dill umbrella;
• 1/3 horseradish leaf;
• 2-3 leaves of currant and cherry;
• 4 cloves of garlic.

For filling:

• 1 liter of water;
• 2 tbsp. spoons of salt.

Conservation cucumbers can be prepared using this method in several steps:

1. The cucumbers are washed, placed in a deep basin and filled with water for 5 hours.
2. Spices and cucumbers are placed in sterilized jars.
3. Add salt to the water, mix thoroughly and pour into jars with cucumbers.
4. Leave to ferment for 3 days, then drain the liquid, boil, fill the jars and seal.
5. Let them cool naturally.

As you already understand, there are several ways to prepare cucumbers for the winter, but in order for the end result to please you, you need to follow some recommendations:

• Harvesting cucumbers should be done on the day they are collected, selecting them according to size.
• For filling, it is better to take deep water from wells or boreholes. In apartment conditions, it is better to take purified water rather than from the tap.
• Be sure to soak cucumbers before canning.
• Glass jars must be sterilized.
• Use currant, cherry or oak leaves as spices.
• It is better to use a cellar or basement to store prepared cucumbers.

We look forward to your comments and ratings - this is very important to us!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Pickling or pickling vegetables is an easy way to preserve them for a long time, although the taste inevitably changes due to various additives. However, such homemade preparations continue to be popular, so the ability to properly salt and pickle cucumbers so that they can be stored for a long time and do not lose their strength will be useful to every housewife.

Pickling cucumbers for the winter in liter jars

All existing technologies have the same essence: processing the main container where the workpiece is placed, several fills of brine, and final swirling. However, varying the components and their ratios, proven tricks and subtleties make each dish special. Canning cucumbers in liter jars for the winter is a very simple process that can be mastered even by the youngest housewife, but requires attention to a number of details:

• According to professionals, ideal cucumbers for this purpose are no more than 7 cm long and have large pimples over the entire surface. They will remain strong all winter and will crisp up no matter how long they are stored.
• Pickling cucumbers in liter jars for the winter requires removing the ends of the fruit to the length of a nail, checking for damage, dark spots, and rotting points. If necessary, cut them off.
• If the cucumbers are not from your garden, but were bought in a store, before work you need to put them in a cup of cold water, removing them after a couple of hours. This way they will crisp up even after long salting.
• The classic ratio of salt to water is a tablespoon for every liter. For sea salt, the volume can be reduced because it is more concentrated.

Pickled cucumbers

If you are wondering how to pickle cucumbers in jars for the winter so that they look like they come from a wooden barrel, be sure to try this recipe. The ingredients must include horseradish and garlic, preferably hot (not chili!) pepper and mustard. The product acquires a rich sour-spicy taste, ideal for meat dishes or potatoes.

For a liter jar you need to take:

• young fresh cucumbers– 1.8-2 kg;
• mustard powder – 1 tbsp. l.;
• horseradish (leaves) – 1 pc.;
• salt (without iodization) – 6 tbsp. l.;
• horseradish root – 1/3 pcs.;
• dill tubes – 2 pcs.;
• marigold flower – 1 pc.;
• garlic cloves – 5 pcs.

The process of pickling cucumbers for the winter in liter jars:

1. Cover the bottom with a horseradish leaf, a disassembled marigold flower, some broken dill stems and garlic. It is not necessary to cut it, large slices are tastier.
2. Place the soaked cucumbers on top and fill the jars up to the shoulders with water. Add salt. Remove, covering with either a lid or cling film.
3. After 3 days (the optimal fermentation period), pickling cucumbers in liter jars enters the last stage: the brine must be transferred to a saucepan and boiled.
4. Sprinkle the cucumbers with mustard powder, insert the remaining cloves of garlic and dill tubes between them.
5. Pour in the brine and add the horseradish very slowly so that the new ingredients do not float away.

Lightly salted cucumbers

Connoisseurs of a mild taste, almost the same as that of a fresh product, will love this preparation for the winter - a minimal amount of salt, a high proportion of greens, just 3 steps to an ideal result. Worth a try! Delicious lightly salted cucumbers in liter jars for the winter are obtained from the following set of components:

• black pepper – 2-3 pcs.;
• fresh tarragon, oak leaves, dill - 35 g in total;
• garlic clove – 1 pc.;
• small cucumbers – 1.3 kg;
• salt - a large spoon.

Preparation:

1. Place the cucumbers in a sterilized jar, diluting them with herbs, garlic and pepper.
2. Boil 700 ml of water, dilute salt in it.
3. After cooling, pour brine into the contents of the jar and cover with a thick piece of gauze.
4. After 2 days, replace the gauze with a lid and sterilize the jar with cucumbers.
5. Roll up, cool and store in the cellar.

Pickling cucumbers in liter jars

This method of preparing food for the winter differs from salting in its taste, which is determined by the preservative component. The amount of salt used in recipes is significantly reduced, and the leading position is occupied by acid: citric, acetic or even acetylsalicylic. After this action, vegetables become even crispier and last longer, but the dish becomes unsuitable for people with gastrointestinal problems.

With aspirin

An unusual way for a modern housewife to make cucumbers for the winter in liter jars was very popular when new preservation methods were unheard of. In addition to the fact that it is very reliable, the preparation is inexpensive and does not require sterilization. However, it must be taken into account that acetylsalicylic acid is medicine, which injures the gastric mucosa, thins the blood, reducing blood pressure.

Recipe canned cucumbers for 1 liter jar this:

• aspirin – 1 g;
• sugar – 1 tsp;
• water – 1 l;
• salt – 2 tbsp. l. with a slide;
• cherry leaves – 4-5 pcs.;
• bunches of red currants – 6-7 pcs.;
• dill umbrellas – 3 pcs.;
• cucumbers - by eye.

Working technology:

1. The approximate amount of the main product - cucumbers - cannot be guessed. It is better to take small specimens and fill the jar very tightly with them, leaving about 10 cm of height free.
2. Line the bottom of the jar with washed cherry leaves and a dill umbrella. Distribute the cucumbers on top, alternating with the remaining umbrellas and currants.
3. Pour boiling water over it and drain after a quarter of an hour.
4. Boil the resulting marinade, add salt and sugar, and pour it back into the jar.
5. Place a piece of aspirin tablet on top and roll up the jar.

With vinegar

The best pickled cucumbers for the winter in liter jars are made according to this recipe, tested by more than one thousand housewives. The trick is not only a rich set of spices for the marinade, but also... what? Find out for yourself by studying the set of components and step-by-step preparation technology:

• small cucumbers – approximately 2 kg;
• coriander seeds – 1/2 tsp;
• head of garlic – 1/2 pcs.;
• cloves – 3 pcs.;
• full stalk of dill with an umbrella – 2 pcs.;
• sweet pepper – 1 pc.;
• sugar – 2.5 tbsp. l.;
• salt - by eye;
• currant leaves – 5-6 pcs.;
• vinegar essence – 1 tsp.

Preparation:

1. Country cucumbers should be immersed in water for half an hour; for store-bought cucumbers, the time should be increased by 3 times.
2. Sterilize the jar, fill it with cucumbers, placing the product tightly and alternating with large slices of pepper.
3. Add dill and a liter of boiled water.
4. After a quarter of an hour, pour out the water and fill the jar with clean boiling water.
5. After 10 min. repeat the previous step. Pour the water into the pan each time.
6. Leave the jar temporarily, add sugar and currant leaves to the brine. Boil, add salt.
7. Pour the marinade over the cucumbers, lastly add cloves and coriander, a spoonful of vinegar essence. Roll up the lids.

Crispy cucumbers in liter jars are a very convenient option for preparing for the winter. Among the various recipes for pickling cucumbers, one of the most popular is this particular cooking technology.

Liter jars are small, but at the same time you can mix in quite a lot of medium and even smaller cucumbers. Anyone can salt or marinate them in such containers. The main condition is to accurately observe the proportions, which are described in detail below.

How to pickle delicious cucumbers in jars: proportions per 1 liter

First of all, let's figure out how to correctly call cucumbers - pickled or salted? In all cases, salt must be added to obtain the finished product.

But in the case of pickled vegetables, you additionally need to pour in a few tablespoons of vinegar (3 tablespoons per liter). This gives the dish a pleasant sourness and also makes the cucumbers very appetizing and crispy, which is important for the finished product.

If you cook salted vegetables, do not add vinegar - just use salt.

So, let's look at pickling cucumbers - with the proportions for a 1-liter jar:

Ingredients

• the cucumbers themselves need to be taken 500-600 g;
• the same amount of water (it is poured in such an amount that the liquid completely covers the vegetables);
• take 1.5-2 level tablespoons of salt (30-40 g);
• sugar – half as much (this component is optional, you don’t need to add it at all);
• dry mustard or seeds - a teaspoon;
• allspice – 10 peas;
• garlic – 3 cloves;
• horseradish – 1 leaf or 2-3 small pieces from the root;
• cherry, currant, oak, raspberry - 1-2 leaves each;
• dill - several umbrellas.

Thus, the main ratio is cucumbers/water (1:1) and salt/sugar (2:1). Although in a number of recipes you can find the same ratio of salt and sugar (1:1). It is clear that in this case the brine will turn out to be noticeably sweet, so it would be a good idea to add 1-2 teaspoons of table vinegar with a concentration of 9% to it. After all, taste is precisely the balance of different components - in this case, sweet, salty and sour.

Pickling cucumbers in liter jars for the winter: recipe step by step

Step 1. First, prepare all the necessary components. Of course, we will pay special attention to the cucumbers - they need to be washed and soaked in cold water for several hours.

For liter jars, it is better to take small or even miniature fruits, which will be from 7 to 10 cm in length. In any case, they should all be approximately the same size.

Step 2. During this time, we wash the greens, cut the garlic cloves into slices, and most importantly, prepare the jars. They need to be sterilized in the usual way - hold for 15 minutes over boiling water (steam) or the same amount of time in the oven at a temperature of 180 o C. Another option is to hold for 4 minutes in the microwave turned on at full power.

Step 3. Place garlic and herbs in jars.

Step 4. Now we put the cucumbers: the first ones are in a standing position, and the second row is simply laid on the first one, as shown in the photo. At the same moment you need to add 2-3 dill umbrellas. The foliage of berries and oak can be pre-filled with boiling water for 5-7 minutes, then added to the cucumbers.

Step 5. Meanwhile, prepare the brine based on the indicated ratios. Dissolve salt and sugar in a saucepan or any other container.

Step 6. Fill the cucumbers with brine to the top. Cover with lids and leave to stand for 2-3 days in a dark (but not cool) place - for example, under a table.

Step 7. During this time, you need to periodically look at the jars to remove the foam that forms on the surface due to fermentation processes. After this, you can roll the cucumbers in iron jars or cover with thick nylon lids. We put it in the refrigerator, wait until at least a month has passed - and you can try it.

Pickling cucumbers in 3-liter jars for the winter: a simple recipe

And this recipe shows how to pickle cucumbers for the winter in 3 liter jars, if there is practically nothing except the cucumbers themselves. Minimum products - minimum actions and maximum taste: this also happens.

It is clear that the proportions of the components remain exactly the same, but the total quantity increases exactly 3 times, because this time we are preparing pickles for the winter in classic 3-liter jars:

Ingredients for a 3 liter jar

• medium-sized cucumbers (10-15 cm in length) - 1.5 kg;
• water – 1.5 liters;
• salt – 100 g (this is 5 level tablespoons or half a standard glass);
• sugar – 2 tablespoons;
• peppercorns – 12-15 pieces;

How to pickle cucumbers

Step 1. Prepare the cucumbers and sterilize the jars - everything is as always. Place the greens and garlic in jars.

Step 2. Now we lay the cucumbers quite tightly, as shown in the photo.

Step 3. Add salt and sugar (they can be dissolved in water first, or they can be dissolved directly in the jar).

Step 4. Pour boiling water over the cucumbers - this is the so-called hot way. Its advantages are that you can immediately roll up the lids of the jars and no longer have to wait for the vegetables to ferment.

You just need to wrap the jars in a warm blanket and cool for 2-3 days. Then we put it in the refrigerator for the winter.

Crispy pickles with vinegar: a simple recipe with photos

And now let's not forget about vinegar. As already mentioned, if the recipe contains acid (mostly acetic, but sometimes citric as well), it is correct to talk about pickled cucumbers, and not salted ones, like pickled mushrooms or tomatoes.

However, no matter what you call it, the main thing is to accurately observe the proportions and cooking technology. Then the cucumbers will turn out really tasty and crispy.

So for classic recipe To prepare pickled cucumbers for the winter, use the following ingredients:

Ingredients (per 1 liter jar)

• medium-sized cucumbers – 700 kg;
• water – 0.6-0.7 l;
• salt and sugar - 1 level spoon each;
• acetic acid 70% – 2 teaspoons;
• peppercorns - to taste;
• greens - several umbrellas of dill.

Pickling cucumbers for the winter in jars with vinegar

Step 1. There are no trifles in preparing homemade preparations. In this case, it is very important to choose cucumbers of the optimal size - they should all be approximately the same, and the fruits can reach no more than 7-10 cm in length.

Then they will really turn out crispy, and they will look very attractive in the finished dish. First, the fruits are thoroughly washed, the ends are slightly trimmed and soaked in cool water (in the refrigerator) for 3-4 hours.

Step 2. The jars are pre-sterilized (hold over boiling water steam for 15 minutes or 3-4 minutes in the microwave turned on at maximum power). You can immediately place all the available greens on the bottom (cherry, raspberry, currant leaves, as well as dill sprigs are appropriate). The berry leaves contain quite a lot of tannins, which guarantee a truly crunchy pickle.

Step 3. In the meantime, you need to pre-prepare boiling water. Place the cucumbers in jars and pour boiling water over them for 10-15 minutes. The lids can simply be placed on top without screwing them on yet.

Step 4. Now the water from the cans is poured back into the pan. The vessels must be handled with care - only with the help of a special mitten or potholder.

It's time to turn this water into a marinade. To do this, you just need to add all the spices to it and pour in the vinegar, bringing it to a boil again and immediately turning off the heat.

Step 5. The last stage is to pour the marinade into the jars and seal them. Let it cool overnight, then put it in the refrigerator.

The product will be ready after 3-4 weeks, and it can be stored this way for 1-2 years. Here's a dish from open can It is best to consume within 1-2 weeks.

PLEASE NOTE

You can add a few cloves of garlic or a horseradish leaf to the marinade. This will add a spicy, tangy flavor to the finished dish. However, you should not overuse these components - 5-6 cloves of garlic and 1 medium horseradish leaf are enough for a 3-liter jar

Cucumbers in jars for the winter “like in a store”

Everyone is familiar with magnificent gherkins - these are miniature cucumbers rolled into jars that can be bought in any store. You can prepare them yourself, and for this the product must be marinated, and not just salted. To do this you will need for a liter jar:

Ingredients

• 600 g small cucumbers (up to 7-8 cm in length);
• water – 0.6-0.7 liters;
• salt 1 level tablespoon;
• sugar 2 heaped dessert spoons;
• mustard seeds – 2 teaspoons;
• acetic acid 70% –1 teaspoon;
• peppercorns and dill umbrellas - to taste;
• horseradish - 1 leaf;
• garlic – 3-4 cloves;
• currant or cherry leaf - 1-2 pieces.

Sequence of actions

Step 1. First, wash and soak the cucumbers for several hours in cool water.

Step 2. Place the greens in jars, put cucumbers in them and pour boiling water for literally 20 minutes (eventually the water should cool down so that you can touch the jar without getting burned). Drain the water through a sieve.

Step 4. The hot marinade is poured into jars with cucumbers and rolled up with lids, cooled and put in the refrigerator the next day.

Pickled cucumbers are an excellent alternative to pickles, although both of these dishes can be a good addition to a holiday or everyday table. It is better to serve the finished product slightly chilled.

Salting cucumbers for the winter with mustard in a cold way: a spicy recipe

Lovers of pickled cucumbers probably remember that along with the usual herbs, peppercorns and other components, the solution also contains some mysterious grains. These are mustard seeds, which give the finished product a very interesting aroma.

And it’s a pleasure to try this brine, not to mention the fact that it can be used to prepare various soups that have long become classic dishes of Russian cuisine.

For this recipe we will need almost the same products (again we give the proportions for a liter jar):

Ingredients for a liter jar

• 600 g cucumbers;
• 0.5 liters of cold, purified (or settled) water;
• bay leaf and several currant and cherry leaves;
• salt – 30 g;
• sugar – 15 g;
• pepper - a few peas;
• mustard seeds - 1 level dessert spoon.

The sequence of actions is approximately the same, but not everything is so simple - there will be 1 surprise that may be useful to housewives:

How to salt cucumbers - recipe step by step

Step 1. First, wash the cucumbers and put them in cool water for several hours.

Step 2. Then we cut off their edges.

Step 3. Here comes the promised surprise. Pour boiling water over all the mustard leaves and seeds, let them stand for about 5-10 minutes (then the boiling water needs to be drained).

Step 4. Place herbs and peppers in pre-sterilized jars.

Step 5. Lay the cucumbers - it’s best to put the first row on the ends, and then as necessary.

Step 6. Now we put the mustard seeds and close the jars, leaving them for 3 days, then roll them up with iron or close them with tight nylon lids. For a piquant taste, you can even add 2 tablespoons of regular vodka - for the sake of experimentation, you can even decide to take this interesting step. We put the jars in the refrigerator for storage.

Bon appetit!