Crispy pickled cucumbers for the winter. Simple and delicious recipes for cucumbers in jars. Canning cucumbers for the winter Pickling cucumbers for the winter in jars without vinegar

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

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

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

Ingredients (for 3 liters):

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

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

Preparation:

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

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

Crispy sweet pickled cucumbers: recipe for 1 liter

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

Ingredients for 1 liter jar:

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

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

Preparation:

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

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

Recipe for crispy cucumbers with vinegar for a 1.5 liter jar

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

Ingredients for a 1.5 liter jar:

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

Preparation:

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

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

Crispy cucumbers without sterilization: last all winter!

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

Ingredients for 7 liter jars:

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

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

Preparation:

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

Cucumbers with vodka

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

Ingredients (for 1.5 liter jar):

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

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

Preparation:

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

Crispy cucumbers, just like in the store

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

Ingredients for 2 liter jars:

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

Preparation:

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

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

Every housewife's dream. To achieve the desired result, many of them have to go through the difficult path of trial and error. But in fact, preparing crispy pickled cucumbers for the winter is not at all difficult, you just need to know a few important secrets.

For example, in order for pickled cucumbers to be tasty and crispy, they must be young, with thin skin and dark pimples, small in size (7-8 cm) and collected no later than a day before pickling. It’s better, of course, if these are cucumbers from your own garden. But if this is not possible, take proven cucumbers on the market. Before pickling, cucumbers must be soaked for 2 to 6, or even up to 8 hours (depending on the recipe) in cold water, changing it often. Moreover, the colder the water in which the cucumbers are pre-soaked, the crispier the result will be.

Proven recipes for pickled cucumbers

Spices also need to be treated with due attention. For example, you shouldn’t add a lot of garlic; the cucumbers will turn out soft. But add cloves, allspice, black currant leaves and bay leaves as desired, they will not affect the result. You can add other spices if they are provided for in the selected recipe. That's all. Choose a recipe, fortunately we have found a lot of them for you, follow all the steps indicated in the recipes, and delicious pickled crispy cucumbers will dilute with their presence your cozy “cellar” with all kinds of preparations.

Pickled crispy cucumbers (method No. 1)

Ingredients (per 1 liter jar):
2 kg small cucumbers,
2 cloves of garlic,
1 carrot,
1 dill umbrella,
1 sprig of parsley,
1 tsp vinegar essence.
For the marinade:
1 liter of water,
1 tbsp. salt (heaped)
2 tbsp. Sahara,
5 black peppercorns,
3 cherry leaves,
3 buds of cloves.

Preparation:
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.

“Fragrant” cucumbers (method No. 2)

Ingredients for 1 liter jar:
cucumbers,
1 onion,
1 clove of garlic,
5 peas of allspice,
1 bay leaf.
For the brine:
500 ml water,
4 tsp Sahara,
2 tsp salt,
4 tsp 9% vinegar.

Preparation:
Wash the cucumbers thoroughly, trim the ends and soak for 3 hours in cold water. 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.

Pickled cucumbers (method No. 3)

Ingredients (for 3 liter jar):
1.8 kg cucumbers,
2 dill umbrellas,
1 horseradish leaf
3-4 cloves of garlic,
6-7 black peppercorns,
2 currant leaves,
6 tsp Sahara,
3 tsp salt,
5 tbsp. table vinegar.

Preparation:
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.

Crispy pickled cucumbers with grated horseradish and tarragon

Ingredients (per 1 liter jar):
small cucumbers,
2-3 sprigs of parsley,
2 cloves of garlic,
2 cherry leaves,
1 ring of sweet pepper,
horseradish leaves, dill, tarragon, hot pepper - to taste.
For the marinade (per 500 ml of water):
30 g sugar.
40 g salt.
Bay leaf,
peppercorns,
70 ml 9% vinegar.

Preparation:
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.

Lemon cucumbers

Ingredients (for 3 liter jar):
1 kg cucumbers,
2-3 cloves of garlic,
1-2 bay leaves,
2 tbsp. dill with seeds,
1 tbsp. chopped onion,
1 tsp grated horseradish
1 liter of water,
100 g salt,
1 tbsp. Sahara,
1 tbsp. citric acid,
a few black peppercorns.

Preparation:
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.

Crispy pickled cucumbers in apple juice

Ingredients (for 3 liter jar):
small cucumbers (how many will fit in a jar),
2-3 black peppercorns,
1 dill umbrella,
1 sprig of mint,
1 currant leaf,
2 buds of cloves.
For the marinade:
Apple juice,
salt - 1 tbsp. for 1 liter of juice.

Preparation:
Scald the cucumbers with boiling water and trim the ends. Place a currant and mint leaf on the bottom of each jar, add spices and fill the jars with cucumbers, and then fill them to the top with boiling marinade made from apple juice and salt. Sterilize the jars by almost completely immersing them in boiling water within 12 minutes from the moment of boiling, but no more, otherwise your cucumbers will not turn out crispy. When the time is up, roll up the lids of the jars, turn them over and wrap them, and leave them like this until they cool completely.

Cucumbers marinated with bell pepper, basil and coriander “Khrum-Khrumchiki”

Ingredients (for 3 liter jar):
500-700 g cucumbers,
3-4 sweet peppers,
3-4 cloves of garlic,
1 dill umbrella,
1 horseradish root,
2-3 sprigs of basil,
1 tsp coriander seeds.
4 peas of allspice,
3 black peppercorns.
For the marinade (per 1 liter of water):
4 tbsp. salt,
2 tbsp. Sahara,
3 tbsp. 9% vinegar.

Preparation:
Wash the cucumbers and trim the ends, remove the seeds from the peppers and cut into 4 pieces. Place dill, garlic, basil and peeled horseradish root at the bottom of the prepared jar. Then pack the cucumbers and peppers tightly into the jar. For the marinade, add salt and sugar to the water, bring to a boil, remove from heat, add vinegar and pour it into the jars of cucumbers. Cover with a lid and leave for 15 minutes. When the time is up, drain the marinade and bring it back to a boil. Add coriander, peppercorns to the jar and fill the contents of the jars with hot marinade. Roll it up, turn it upside down, and the next day put it in a cool place.

Crispy cucumbers marinated with mint leaves, onions and carrots

Ingredients:
2 kg cucumbers,
1 small head of garlic,
1 small onion
1 medium carrot
4 leaves each of horseradish, cherry, currant,
1 sprig of dill along with an umbrella,
3 sprigs with young fresh mint leaves,
1.2 liters of water,
3 tbsp. salt (without top),
2 tbsp. Sahara,
3 tbsp. fruit vinegar.

Preparation:
Select cucumbers of the same size, wash them, cut off the ends and soak in cold water for 5-6 hours. Place cherry, currant, horseradish and mint leaves, garlic cloves and carrots cut into slices at the bottom of dry sterilized jars. Place the cucumbers there, in the jar, tightly, to the very top. Place onion, cut into rings, over the cucumbers, and dill on the onion. Dissolve sugar and salt in water, let the water boil and pour this brine over the cucumbers twice, and the third time pour vinegar into the drained brine, let it boil and add a little water. Pour this brine over the cucumbers, roll up the lids, turn over and leave for 5-6 hours. And only then put it away for storage.

Sweet and sour cucumbers “Bulgarian style”

Ingredients (per 1 liter jar):
cucumbers,
1 dill umbrella,
1 horseradish leaf
1 sprig of carrot tops,
5 peas of allspice,
1 clove of garlic,
water,
1 tsp salt,
2 tsp Sahara,
50 ml 9% vinegar.

Preparation:
Soak the cucumbers for 1-2 hours in cold water. Place dill, horseradish leaf, carrot tops, black peppercorns and a clove of garlic into each jar. Add vinegar. Cut off the ends of the cucumbers and place them in jars. Fill the jars with cucumbers with cold water (preferably filtered). Add salt and sugar to each jar. Place the jars in a container and fill it with cold water up to the hangers of the jars. Place on the fire, bring the water to a boil and sterilize the jars for 5-7 minutes from the moment of boiling. Loosely cover the jars with lids during sterilization. After this, roll up the jars, turn them over and, without wrapping them, cool to room temperature. After cooling, place the jars of cucumbers in the refrigerator for several hours (overnight is possible), and then store.

Marinated crispye cucumbers “Pine aroma”

Ingredients (for 3 liter jar):
1 kg cucumbers,
4 young pine branches (5-7 cm).
For the marinade (per 1 liter of water):
2 tbsp. salt,
1 tbsp. Sahara,
½ cup 9% vinegar.

Preparation:
Wash the cucumbers, cut off the ends, pour over boiling water and then ice water. Place half of the pine branches on the bottom of the prepared jar, then place the cucumbers tightly, and place the remaining pine branches between them. Pour sugar and salt into the water, bring it to a boil and immediately remove from heat. Fill the jars with cucumbers to the brim with boiling water, cover with a lid and leave for 15-20 minutes. After this, pour the marinade back into the pan, bring to a boil, pour in the vinegar, stir and pour the hot marinade over the cucumbers. Roll up the jars, turn them upside down, wrap them up and leave for 2 days. Then store in a cool place.

Crispy cucumbers with oak leaves

Ingredients (for 10 1 liter cans):
5 kg of fresh small cucumbers,
10 cloves of garlic,
10 dill umbrellas,
10 black currant leaves,
10 oak leaves,
5 small horseradish leaves,
30 black peppercorns,
30 allspice peas,
10 tsp grain mustard,
2.4 liters of water,
3 tbsp. salt,
5 tbsp. Sahara,
150 ml 9% vinegar.

Preparation:
Wash the cucumbers well and soak in cold water for 4-6 hours. Place spicy herbs, black and allspice, garlic cloves and mustard into clean and sterilized jars. Place the cucumbers tightly and neatly on top. For the marinade, pour water into a saucepan, add sugar and salt, let it boil, turn off the heat and add vinegar. Pour the prepared marinade over the cucumbers in the jars, cover them with lids and sterilize for 5 minutes from the moment of boiling. Then roll up, turn over and let cool slowly.

Marinated crispy cucumbers with oak bark

Ingredients (per 1 liter jar):
small cucumbers,
2 cloves of garlic,
½ horseradish leaf
1 dill umbrella,
2 cherry leaves,
1 black currant leaf,
3-4 black peppercorns,
3-4 allspice peas,
½ hot pepper
⅓ tsp. oak bark,
1.5 tsp. salt,
1.5 tsp. Sahara,
30 ml table vinegar.

Preparation:
Soak the cucumbers in cold water for 5-6 hours. Place spices, oak bark and cucumbers in jars. Fill the contents of the jars with boiling water, let stand until the next water boils. Drain the first water and fill the cucumbers with the second water, and again let them stand for a while. After the second time, drain the water, add salt, sugar and vinegar directly to the jars, fill the jars with fresh boiling water and roll up.

Pickled gherkins with cinnamon

Ingredients (for 3 liter jar):
cucumbers - how many will fit into the jar,
15 clove buds,
6 bay leaves,
3-4 cloves of garlic,
1 tsp ground cinnamon,
black and allspice peas,
1 small pod of hot pepper,
1.2-1.4 liters of water,
2 tbsp. salt (without top),
2 tbsp. sugar (without top),
1 tbsp. 70% vinegar.

Preparation:
Soak the cucumbers for 6-8 hours, cut off the ends, scald with boiling water and, placing them in sterilized jars, pour boiling water for 20 minutes. Then drain the water and bring to a boil again. Pour salt, sugar, cinnamon, spices, garlic, hot pepper into a jar of cucumbers, fill with boiling water, add vinegar to the jar, roll up and wrap.

Prepare crispy pickled cucumbers according to our recipe and enjoy crunching in winter not only with snow outside, but also with delicious cucumbers at the table.

Happy preparations!

Larisa Shuftaykina

There are several dozen very tasty recipes for canning cucumbers in jars for the winter. When people talk about canned cucumbers or tomatoes, they most often mean canning with acetic acid.

Although this preservative can always be replaced with citric acid, or even canned vegetables can be made using apple juice. Several very simple and at the same time delicious recipes for preserving cucumbers for the winter are described in detail below.

First of all, a few words about proportions. Recipes can be very different. However, there are always only 4 basic ingredients - the cucumbers themselves, acetic acid (usually 9% table vinegar), salt and water.

For flavor, you can add peppercorns, as well as horseradish leaves, mustard (powder or seeds) and cloves of young garlic. Tomato sauce and hot chili ketchup give it a certain taste.

But berry leaves (cherry, raspberry, currant) and oak foliage make cucumbers crispy. The fact is that they contain a fairly large amount of tannins, which make the skin denser.

Acids (acetic and citric) work similarly. It is only important to observe all the proportions correctly - the approximate number of components for a liter and 3-liter jar is given in the table.

component	quantity per liter jar	quantity per 3 liter jar
cucumbers	600 g	1.5 kg
water	0.6 l	1.5 l
salt	2 tablespoons (40 g)	5 tablespoons (100 g)
sugar	1 tablespoon (20 g)	2 tablespoons (40 g)
garlic	2 cloves	6 cloves
horseradish	1 sheet	3 sheets
vinegar 9%	3 tablespoons	9 tablespoons
vinegar 70%	1 teaspoon	3 teaspoons
dry mustard	1 dessert spoon	3 dessert spoons

Crispy canned cucumbers: the most delicious recipe

This is a classic version of preparing canned cucumbers, and it is what many housewives consider the best. The basis of taste is the balance between salty, sweet and sour. You just need to maintain the correct proportion between sugar, vinegar and salt.

Ingredients for a 3-liter jar

• 1.5-1.6 kg of cucumbers (medium size, all about the same);
• 1.5 liters of water;
• 3 tablespoons salt;
• 3 tablespoons sugar;
• 2 large spoons of vinegar 9%;
• 5-6 pieces each of currant, raspberry, cherry leaves;
• 5-6 cloves of garlic;
• the same number of pieces of horseradish root (or 2-3 leaves);
• 5 dill umbrellas;
• pepper – 10-15 peas.

How to preserve cucumbers for the winter using this recipe:

Step 1. First of all, you need to prepare the cucumbers. For preservation, choose pimply varieties, the size of the fruits is 10-12 cm in length. All vegetables must be rich green in color, without yellowed parts - then everything will definitely work out.

Initially, the cucumbers need to be washed and soaked in cold water, and kept there for 3-4 hours. In the meantime, sterilize the jars (10-15 minutes over boiling water or 3-4 minutes in the microwave).

Step 2. When everything is ready, you can start filling the jars with cucumbers - first put garlic and herbs in there, then cucumbers, then greens again; the top layer is cucumbers again.

Step 3. Meanwhile, prepare the marinade - dissolve salt, sugar and vinegar in 1.5 liters of boiling water (pour in at the last moment so as not to evaporate).

The jars are filled with this solution, allowed to stand for 7-10 minutes, then rolled up with iron or tightly closed with nylon lids. Cool under a blanket for 2-3 days, then put in the refrigerator.

Canned cucumbers in jars for the winter are kept for at least a month, after which the product will be completely ready. It can only be stored in the refrigerator for 1-2 years. And after opening, it is advisable to eat all the cucumbers within 1 week.

CANNED CUCUMBERS WITHOUT STERILIZING JARS

This option is also possible - just rinse the jars with boiling water, and the lids must be boiled. In this case, there is one interesting trick - dissolve a little aspirin in the marinade (2.5 tablets per 3 liters or an incomplete tablet per 1 liter of water). This will not affect the taste in any way, but it will definitely protect you from bacteria.

Canning cucumbers for the winter: a very tasty recipe with tarragon

This option is very reminiscent of classic barrel cucumbers: they turn out to be very aromatic, tasty and, of course, crispy. Tarragon is a seemingly unremarkable herb that has a rich tarragon flavor, reminiscent of a spicy anise.

Tarragon is a wonderful additive for preserving cucumbers

It is this that will create the pleasant freshness of canned cucumbers - consumers may actually get the impression that they have just been taken out of a wooden tub.

We will proceed almost exactly the same as in the recipe described above.

Ingredients for a liter jar

• small cucumbers 600 g;
• water 0.5-0.6 l;
• sugar and salt 1 heaped tablespoon each;
• vinegar 9% also 1 tablespoon;
• garlic – 2-3 cloves;
• horseradish - 1 leaf;
• tarragon - 2 sprigs.

How to cook:

Step 1. First, as usual, prepare the cucumbers and sterilize the jars. We put fruits and herbs in them.

Step 2. Prepare the marinade - dissolve all components in half a liter of boiling water. Pour into jars and roll them up.

Step 3. Cool the cucumbers in jars under a blanket for 2-3 days and put them in the refrigerator for the winter.

Crispy and sweet cucumbers in jars “just like in the store” - how to preserve

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.

Ingredients (for a 3 liter jar)

• 2 kg of small cucumbers (up to 7-8 cm in length);
• water – 1.5 liters;
• salt 2 tablespoons;
• sugar 2.5 large spoons;
• mustard seeds – 2 dessert spoons;
• acetic acid 70% –2 teaspoons;
• peppercorns – 12-15 pieces;
• dill umbrellas – 5 pieces;
• horseradish - 1 leaf;
• garlic – 5 cloves;
• currant or cherry leaf - 5 pieces.

Sequence of actions step by step:

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

Step 2. Place the washed 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).

Step 3. Drain the water through a sieve or through a special lid.

Step 5. The marinade is poured into jars with cucumbers, closed with lids, cooled and put in the refrigerator the next day.

Canning cucumbers in liter jars: recipe with apple juice

And this recipe is a real find for people who love sourness, but at the same time avoid using vinegar. Apple juice contains several weak acids, including malic acid and some citric acid. In addition, it has a very pleasant aroma, and is not that expensive.

The best option is to get the juice yourself by squeezing it from any apples. An alternative way is to purchase ready-made apple juice, but always of high quality.

So, we preserve cucumbers in liter jars according to this recipe.

Products:

• 0.6 kg of cucumbers;
• 0.6 l apple juice;
• salt and sugar - 1 tablespoon each;
• several dill umbrellas;
• pepper - a few peas.

How to twist cucumbers according to this recipe:

Step 1. Prepare the cucumbers (wash them, soak them in cold water, cut off the ends on both sides) and sterilize the containers.

Step 2. Prepare the marinade: bring the apple juice to a boil, after which salt and sugar are dissolved in it.

Step 3. Place washed and scalded dill and cucumbers into jars and pour hot marinade over them.

Step 4. Close the lids on top, wrap them up, cool for 2 days and put them in a cold place.

The brine will turn out to be a little cloudy, but that’s not a big deal – the main thing is that it will turn out tasty and fragrant.

Cucumbers preserved with mint, onions and carrots

For lovers of a refreshing mint aroma, this recipe for preparing cucumbers for the winter in liter jars is perfect. In addition, the finished product looks very beautiful and impressive (as in the photo).

Components for a liter jar:

• vegetables 0.6 kg;
• water 0.6 l;
• vinegar – 3 tablespoons (concentration 9%);
• salt – 2 large spoons;
• sugar – half as much;
• onion – 2 small heads;
• carrots – 1 piece;
• fresh mint – 3 sprigs;
• currant and cherry leaves (optional and to taste).

How to close cucumbers:

Step 1. Prepare the vegetables: wash the cucumbers, peel and cut the onion into half rings and the carrots into circles. We wash and sterilize the jars.

Step 2. Prepare the marinade in the traditional hot way - dissolve the spices in boiling water, and add mint and vinegar at the end.

Step 3. Fill the jars: add cucumbers, onions and carrots, garlic cloves and herb leaves. Pour hot marinade, wrap, cool and put in the refrigerator.

Anyone can prepare delicious canned cucumbers. By carefully observing the proportions of different components when canning, you can get the most delicious marinade, which will then turn into a very pleasant brine.

It's no secret that many people love it more than the finished product. This is precisely why canned cucumbers are good: nothing is wasted in such a dish.

Bon appetit!

Canned cucumbers for the winter are a popular and very juicy snack among many, from which they prepare various salads, use them as a seasoning or a complete dish for the holiday table. Cucumbers marinated with other fresh vegetables, spices and aromatic herbs go well with hot meat dishes or side dishes and have a delicate, refreshing and distinctive crispy taste.

Quick seaming for the winter - an economical and tasty recipe

You can preserve fresh cucumbers in this simple and traditional way using a minimum of ingredients, and the result is a juicy, crispy snack with a healthy and tasty brine.

To prepare cucumbers using classic, fast technology, you need the following products and spices:

• fresh cucumbers (it’s good to use Rodnichok or another garden variety);
• dill and garlic;
• table salt and sugar.

First of all, wash the cucumbers well, lightly cut off the stems on both sides if desired, and then soak the vegetables in cold water for 10-15 minutes.

The garlic is peeled and divided into cloves, the dill is washed and its branches are placed on the bottom of clean, sterilized glass jars, adding 3-4 cloves of garlic to each container on top.

After the cucumbers have stood in cold water for a while, the liquid is drained and the vegetables are placed in jars very tightly together. Pour all the ingredients on top with a warm, but not hot marinade, which consists of water with salt and a small amount of sugar.

The blanks are first covered with plastic lids, allowed to brew for 2-3 days, and then rolled up tightly and sent for longer storage.

Canned cucumbers with spices - a classic and juicy recipe

The classic marinade preserves the crunchy properties of vegetables and gives them special flavor notes, for which many people love this simple and healthy snack.

To prepare winter rolls, use the following ingredients:

• medium-sized fresh cucumbers - 2-3 kg;
• garlic - 2-3 heads;
• dill, parsley and currants with horseradish;
• salt, sugar, apple or wine vinegar;
• allspice and mustard seeds.

First, thoroughly wash the cucumbers under running water in a colander. Then leave the vegetables to soak in clean, cold water for 3-5 hours, depending on the size of the selected fruits.

Three-liter glass jars must be pre-washed and treated under steam or in the oven. Next, washed green leaves of horseradish and currants are placed on the bottom, and umbrellas and sprigs of dill are placed on top along with peeled garlic cloves.

While the cucumbers are soaking, prepare the marinade. It consists of water to which salt, allspice, several bay leaves, mustard seeds and other seasonings are added to taste (you can add a little ground coriander, hot or cayenne pepper).

Mix all the spices thoroughly, bring to a boil, cook for 10-15 minutes, constantly stirring the contents of the pan. 1-2 minutes before turning off the heat, pour in a tablespoon of vinegar essence and let the marinade brew.

Soaked cucumbers are placed tightly in jars with herbs and garlic, poured with prepared brine, hot or cold. Containers with vegetables can be additionally sterilized in boiling water, then closed with metal lids and stored in the cellar or on the balcony.

Cucumbers pickled with mint and hot pepper - a savory appetizer

Vegetables marinated according to this recipe turn out very crispy, piquant and at the same time refreshing. The combination of fresh mint and hot pepper makes the appetizer ideal for serving with fried or baked meats and other juicy and satisfying dishes.

To prepare such a snack, you will need the following set of products:

• fresh cucumbers of small (medium) size;
• fresh leaves of horseradish, mint, currant or cherry;
• garlic, allspice and cayenne;
• table salt, sugar and table vinegar essence (7-9%).

First of all, prepare the main vegetables. Cucumbers are selected, the tails are carefully cut off on both sides, then soaked for 2-3 hours in clean, cold water.

All the herbs are placed step by step in sterile glass containers - horseradish leaves, cherries, fresh mint, and several peeled cloves of garlic are placed on top.

After the cucumbers are infused in water, they are placed tightly and vertically in jars and 1-2 small pods of hot pepper, whole or finely chopped, are added.

All this is poured with a hot marinade, which is prepared from water in combination with salt, sugar, bay leaf, sweet peas and vinegar. The mixture is poured in 7-10 minutes after the main seasonings boil at the very end of cooking. Next, you should sterilize the jars or immediately roll up their lids, turn them over, let them cool to room temperature and store them.

Canned cucumbers in a bag - a very tasty snack in 5 minutes

Pickling fresh cucumbers in a bag is an old recipe with which you can quickly get a juicy, refreshing and crispy snack, which is served as a side dish to hearty, hot dishes.

Only fresh, natural ingredients are used for preparation. Namely - salt, fragrant dill, additional herbs (parsley, basil or cilantro) and garlic.

Cucumbers are selected, washed in cold water and, if desired, the ends are cut off on both sides. At this stage, you can additionally cut the fruits in a convenient way so that they marinate better.

The dill, basil and parsley are washed and then finely chopped. The garlic is either crushed using a press or cut very thinly with a sharp knife.

Sprinkle the cucumbers, mix by hand, add table salt, knead all the ingredients again and carefully pour the contents of the bowl into thick plastic bags with resealable edges (these are sold in stores).

Or you can wrap the spiced cucumbers in a regular bag with a double layer and tie it tightly. Within a day after this salting, vegetables should be served. Or add a little cumin, mustard seeds, and then transfer them to plastic containers and store in the refrigerator. The taste of these cucumbers is very juicy and soft, they will decorate any table.

Vegetables marinated in tomato sauce - a finger-licking appetizer

Tomato sauce not only better preserves the taste and crunchiness of cucumbers, but also gives the finished snack a unique aroma.

To prepare such preservation for the winter, take the following ingredients:

• fresh cucumbers - 2 kg;
• tomato paste or tomato - 250 g;
• vinegar, salt, sugar;
• allspice, bay leaf and other spices to taste.

Tomato paste is either taken fresh from the store, and then diluted in the marinade at the stage of its preparation, or made independently.

To do this, pass juicy, overripe tomatoes through a blender or meat grinder and boil the resulting puree to the desired consistency.

The cucumbers are selected (it is better that they are the same size), washed and the tails are cut off on each side. You can soak them for several hours in clean, cool water.

Then they are laid out in sterile jars, into each of which 5-7 peas of allspice, a dry bay leaf, cloves of garlic and a couple of dill umbrellas are thrown.

Pour salt, sugar to taste, ground pepper, 2-3 bay leaves into a saucepan with water and bring the liquid to a boil. Next, it is mixed with tomato paste, and at the very end, 1-2 tbsp is added. l. vinegar essence (per 1 liter jar).

The brine is allowed to boil for 10-15 minutes and while hot, pour it over the cucumbers, arranged in containers. Cover tightly with metal lids and, after cooling, put on shelves until winter.

Cucumbers pickled in pieces with onions - a very healthy and satisfying preparation

Cucumbers are often pickled not only whole, but also cut into slices or circles. The result is a very juicy, well-salted appetizer that can be served in combination with a wide variety of dishes and side dishes.

To prepare such a roll for the winter, take the following ingredients:

• cucumbers and onions - 3 and 0.5 kg of vegetables;
• vegetable oil and table vinegar;
• allspice, bay leaf, cloves;
• table salt and 2 tbsp. l. Sahara.

After preparing all the products, start washing the cucumbers. Then remove the stem and tails and cut the vegetables into thick rings.

The onion is peeled and cut fairly large. Place 2-3 tablespoons of vegetable oil in clean and pre-sterilized glass jars and lay out first the sliced ​​cucumbers in layers, then the onion half rings.

Heat a liter of water on the stove, bring to a boil and add salt, the recommended amount of sugar, bay leaves, several sweet peas and, if desired, dried clove flowers and other aromatic seasonings; they certainly will not spoil the final taste.

After the marinade has boiled for 10-12 minutes, pour a little wine or regular vinegar into it, turn off the heat and pour the resulting brine hot over the cucumbers and onions placed in jars.

Sterilization is not necessary, but leaving the jars in a pan of boiling water for 5-10 minutes will not harm them. After the procedure, the workpieces are wrapped in a warm cloth, turned over and sent for storage a day later.

Assorted tomatoes, marinated in the traditional way

Fresh tomatoes and cucumbers are pickled together or separately, but in the first case, in addition to juicy and tasty vegetables, you also get brine, which can be used as an additional ingredient in preparing other dishes.

The traditional technology for pickling tomatoes in combination with cucumbers includes seasonings such as:

• dill, currant or cherry leaves;
• bay leaf, cloves, hot pepper;
• garlic, vinegar, salt, sugar and ground spices.

Cucumbers are selected, washed thoroughly, trimmed at the edges and soaked for several hours in a basin, saucepan or bowl of cold water. Jars, like lids for sealing, are steamed or sterilized in another convenient way.

While the cucumbers are getting wet and the container is drying, prepare all the necessary greens. It is better to use fresh dill; the same goes for other herbs, including parsley and currant leaves. Instead of the latter, you can also use green horseradish, which will give the appetizer a piquant taste.

Selected, lightly chopped greens are laid out on the bottoms of the jars, cucumbers are placed on top, and pressed so that they fit into the container as tightly as possible. The tomatoes are washed under running water, the stalk is removed and laid whole in 1-2 layers along with herbs and cucumbers.

Now pour all the ingredients into containers with hot, slightly salted water. As soon as they stand for 10-15 minutes, pour the water back into the pan, add dry bay leaves, allspice, sugar, and salt.

All this is boiled over low heat, then poured hot into liter jars, into each of which 1-1.5 tbsp is first poured. l. vinegar or add essence at the very end of cooking the marinade.

After pouring, roll up the lids tightly, turn the container over, and wrap it in a blanket or blanket. After a few hours, I send the pickles for storage in a cool cellar or other suitable room.

In the old days, canning cucumbers was a real tradition. Families grew fresh herbs or purchased them at the market to make delicious winter preserves for the holidays or for daily use. Today this custom still exists. Canned cucumbers are both a separate dish and an ingredient in salads and snacks. They can be sweet, sour, spicy, simply salty or with a strong, spicy aroma, depending on the recipe used. This article presents the best options for preparing canned cucumbers.

How to preserve cucumbers - secrets and tricks

To make preserved cucumbers tasty, you need to know how to select and prepare them.

Interesting!

Any recipe should be tried in small quantities first. Make one three-liter jar or a couple of liter jars. This will allow you to try the dish, find out how good it is, whether the family likes it, and also, if necessary, make your own adjustments.

Also check out these articles

The classic, simple recipe for canned greens is used very often by housewives. This is a proven option; the fruits turn out delicious with minimal effort and time.

Ingredients (for 1 three-liter jar):

• Cucumbers – 1.5-2 kg;
• Garlic – 5 cloves;
• Currant and cherry leaves - 5 pcs.;
• Horseradish - 2 leaves;
• Dill - a small bunch;
• Sugar – 50 g;
• Salt – 60 g;
• Water - liter.

Preparation:

1. The very first thing to do is prepare the cucumbers. It is important to rinse them thoroughly, it is better to cut off the tails, and then fill everything with cold water for 4 hours.
2. Sealing containers must be washed, sterilized and the lids boiled separately.
3. The greens are washed under running water and chopped (although you can use dill, currants and whole cherries, the main thing is to only break the horseradish casts 2-3 times, because they are very large).
4. Greens (except horseradish) are distributed among the jars in equal quantities, peeled garlic cloves, then cucumbers are placed. And only on top of them do they identify horseradish.
5. Bring water to a boil in a saucepan, pour salt and sugar into it, when everything boils, pour the marinade over the cucumbers and roll up. Once cooled, they can be moved to the pantry.

Crispy canned cucumbers for the winter

Crispy cucumbers are a miracle on the winter table. They add flavor to any recipe, but are mostly eaten on their own or as an appetizer to a main course. There are a lot of options for preparing crispy canned cucumbers. Below are two of the most popular.

Ingredients (for a three-liter jar):

• Cucumbers – 1.5-2.5 kg;
• Greens - medium bunch (horseradish, dill, currant leaves, tarragon - one or the other);
• Garlic – 4-6 cloves per container;
• Vinegar (70%) – 1 tsp. (for a three-liter jar)
• Salt – 90-100 g;
• Water – approximately 1.5 liters.

Preparation:

1. Green plants are washed, flower stalks and tails must be removed. It is also important to scrub the peel to remove all the thorns. Now they are soaked for 3-4 hours in cool water.
2. Three-liter containers are washed and dried. Cucumbers are laid out on them after they have been soaked, peeled garlic and herbs are added.
3. Water is boiled in a separate container. As soon as it boils, pour it into jars and leave for 5 minutes.
4. After time has passed, the water is poured back into the pan, boiled again, poured into containers and left, as before, for 5 minutes.
5. The last time the water is drained again, it is brought to a boil, salt is added, and vinegar is added when the brine is already turned off. Now they pour it over the cucumbers, roll up the jars and turn them upside down.

In order for the preserved food to be stored for a long time, it needs to be wrapped in a blanket for a day. This way it can cool properly, and then it is transferred to the pantry.

Dill and horseradish are usually used as seasonings for cucumbers, but leaves of cherries, black or red currants, and gooseberries also provide a strong, pleasant aroma.

Ingredients:

• Cucumbers – 5 kg;
• Hot pepper – 1 pod;
• Garlic – 1 head;
• Horseradish – 1 medium root;
• Cloves – 10 pcs.;
• Black peppercorns – 10 g;
• Allspice peas – 10 g;
• Laurel – 6 leaves.
• Dill and parsley - 1 small bunch each.

Marinade:

• Sugar – 25 g;
• Vinegar (9%) – 25 g;
• Salt – 60 g;
• Water – 1.5 l.

Preparation:

1. The greens are washed and poured into a bowl of cool water. They need to be soaked for 2 hours.
2. The jars are sterilized, and it is important to boil the lids for about 10-15 minutes.
3. Spices, herbs, and garlic are placed in jars in equal quantities. The hot pepper is chopped, the seeds are removed (although this is optional) and also added to the seasonings. Cucumbers are also placed on top of the seasonings.
4. Bring water to a boil in a saucepan, then pour it into jars and cover with lids. After 10 minutes, the water is poured back into the pan and the procedure is repeated again. After the fruits have stood in boiling water again, the water is poured into a saucepan and salt and sugar are added. When the liquid boils, it is turned off.
5. Vinegar is poured into jars - a tablespoon per three-liter container. Brine is poured on top and everything is sealed.

After the preservation is hermetically sealed, the containers are turned upside down and left under a blanket for a day. Then you can add the cucumbers to the rest of the preservation.

Sweet fruits are obtained if you make a special marinade for them. However, it is best to make this version of the dish in liter jars. The dish is not for everyone and before sealing a large batch in three-liter jars, it is better to experiment with a small amount.

Ingredients:

• Cucumbers – 4 kg;
• Garlic – 20 cloves;
• Greens (currant leaves, dill, horseradish) are taken to taste, but on average - a large bunch of this mixture;
• Hot pepper - one pod;
• Black pepper - one small package;
• Sugar – 1.5 cups;
• Vinegar (9%) – 2 cups;
• Salt – 180 g;
• Water – 4 l.

Interesting!

If you put a lot of hot pepper in the preserve, the cucumbers will be spicy and sweet. If you need to get just a drop of spiciness, then take slightly hot pepper varieties and add them in small quantities.

Preparation:

1. The greens are washed, the flower stalks must be removed, as well as all the dirt, and soaked for an hour in cool water.
2. Greens and garlic are prepared (cut, peeled). Hot peppers must be washed. It can be put whole or cut. To avoid too much pungency, the seeds are removed from the inside.
3. The containers for twisting are washed, greens, garlic, black pepper, hot pepper are placed on the bottom, and cucumbers are placed on top. The amount of seasonings depends on the taste - the more there are, the more piquant the taste and stronger the aroma.
4. The containers are filled with boiling water and covered with lids (they must be boiled in boiling water in advance).
5. The marinade is prepared in a separate pan. Salt and sugar are added to the water, after boiling, the fire is turned off, and vinegar is poured into the marinade.
6. The water is drained from the jars and the marinade is poured. All that remains is to seal the containers with lids.

Having turned the canned food upside down, you need to cover it with a thick blanket and within a day you can put it away in the pantry.

You can cook canned cucumbers not only separately, but also in combination with other vegetables. Their flavors complement each other, also improving the aroma.

Ingredients:

• Cucumbers – 2 kg;
• Carrots – 2 medium;
• Onion – 2 medium heads;
• Garlic – head;
• Cloves – 6 pcs.;
• Sugar – 50 g;
• Vinegar (preferably apple or grape) – 3 tbsp. l;
• Salt – 90 g;
• Water – 1.2 l.

Interesting!

To make the taste of greens unusual, you can replace the cloves with mustard. For 2 kg of cucumbers, 0.5-1.5 teaspoons of mustard peas will be enough.

Preparation:

1. The fruits are cleared of thorns and peduncles, washed and soaked for 1-2 hours.
2. While the cucumbers are soaking, peel the onions, garlic, and carrots. The garlic can be left in the form of individual cloves, and the onions and carrots can be cut into circles or slices - as you like.
3. Twisting containers are sterilized. Vegetables are laid out in them and cloves are added. Separately, you need to boil the lids.
4. A marinade of water, sugar and salt is cooked in a saucepan. When the liquid boils, vinegar is poured into it and poured into containers with greens.
5. Liter containers must be sterilized in boiling water for about 10 minutes; if you take a three-liter container, then sterilize it for 20-25 minutes. After sterilization, capping is carried out and the preservation is turned upside down for a day.

This recipe makes spicy greens. The recipe is very simple, but it is advisable to roll the fruits in three-liter jars so that all the components can easily fit in there.

Ingredients (per liter of brine):

• Cucumbers – 1.5-2 kg;
• Garlic – 3 cloves;
• Hot pepper – one pod (per three-liter container);
• Black currant leaves – 3-5 pcs.;
• Horseradish - one leaf;
• Dill - sprig;
• Laurel - one leaf;
• Black pepper – 3-5 peas;
• Cloves – 2 pcs.;
• Vinegar (9%) – 30 ml;
• Sugar – 50 g;
• Salt – 30 g.

Preparation:

1. The greens are washed in a basin, the ends are cut off on both sides. If they are not freshly picked, it is advisable to soak them afterwards for 2 hours. To do this, pour clean, cool water into a basin and add cucumbers.
2. Sealing containers are washed, doused with boiling water, and canning lids are boiled.
3. Garlic, hot pepper, currant leaves, bay leaves, dill and chopped horseradish, cloves and black pepper are placed in ready-made jars. Cucumbers are placed on top of the seasonings.
4. In a saucepan, water is brought to a boil and poured into jars with cucumbers, and then the preservation is covered with lids. After half an hour, the liquid is drained, brought to a boil again, salt and sugar are added, and 30 ml of vinegar is poured into each jar. As soon as the brine boils, it is poured into containers and rolled up.

That's it, the canned cucumbers are ready, you just need to turn them upside down, wrap them in a blanket and leave them to cool for a day. This dish can be served both for holidays and for a simple, everyday dinner or lunch. The greens are crispy and spicy with a pleasant, spicy aroma.

Facebook

Twitter

In contact with

Classmates

Google+