Pickled cucumbers will turn out tasty and crispy only if the marinade is prepared correctly. Whether it is tasty or not can only be determined by the individual housewife, depending on her taste sensations.

Preparing marinade for cucumbers - recipe for 1 liter of water with 70% vinegar

It is worth noting that when preparing a dish, the concentration of vinegar is very important. It should also be taken into account that if vinegar is prescribed in the recipe, then you should not use vinegar essence. This is due to the fact that its concentration is much stronger than in vinegar.
To prepare this recipe you will need one kilogram of cucumbers, one pod of bell pepper, two dill umbrellas, five cloves of garlic, one liter of water, sugar and salt to taste, one teaspoon of 70% vinegar, allspice and black peppercorns, several bay leaves leaf.

There is no need to sterilize cucumbers prepared according to this recipe.

1. First, thoroughly wash the cucumbers and leave them in cold water for several hours. We rinse liter jars with soda and sterilize them for five minutes. Boil the lids for no more than ten minutes.
2. Next, place the dill and bay leaf in boiling water for one minute.
3. We put cut sweet peppers, two bay leaves, allspice and black pepper, dill and garlic into jars.
4. Place the cucumbers vertically in the jars. First you need to cut off their “butts”. Next, lay the cucumbers horizontally. Place garlic and dill on top of them. Pour boiled water into the jars and leave for ten minutes. Then drain the water and immediately fill in new water.
5. After the second filling has completed, remove the water again. This is done only to give a beautiful appearance to the rolled up jar. After all, the poured water is slightly cloudy and foamy.
6. To prepare the marinade you will need one liter of water, a tablespoon of salt and two tablespoons of sugar. Bring water to a boil and dissolve salt and sugar in it.

Pour fresh marinade into jars. Add one teaspoon of 70% vinegar and immediately close them. Then turn them over and wrap them until they cool down.

Pickled cucumbers with 9% vinegar

The choice of spices should be taken very carefully. For example, if you overdo it with garlic, the cucumbers will turn out soft. Ingredients such as cloves, allspice, bay leaves and currant leaves do not affect crunchiness in any way. If you choose a recipe for 1 liter of marinade water for cucumbers according to your taste preferences, then crispy cucumbers will fit perfectly into homemade preparations for the winter.

When cooking, you should use 9% vinegar, then you can do without sterilization. To prepare these cucumbers you will need:

• half a kilogram of cucumbers;
• two teaspoons of sugar and two teaspoons of salt;
• two peas of allspice;
• garlic clove;
• two teaspoons of 9% vinegar;
• hot pepper, horseradish, dill and currant leaves;
• onion or bell pepper.

After all the ingredients are prepared, we begin to prepare the roll. To begin, select cucumbers of the same size. It is desirable that they are dense and their pimples have a dark green color.

1. Place the cucumbers in a large container with ice water and leave them there for three hours. It is advisable to pour colder liquid every half hour.
2. Pre-sterilize the jars. There are no clear recommendations for this, because each housewife does it in her own way. For example, using the opening of a kettle, microwave or oven. It is more convenient to carry out this procedure in the oven if there are a lot of cans. Boil the lids in a saucepan.
3. Place garlic, pepper and herbs at the bottom of the jar. We place the first row of cucumbers standing, and the rest are reported to the top in free form. Place a leaf of horseradish or cherry on top.
4. We take a large saucepan, boil water in it and pour it into jars. Then cover them with lids and leave them in this state for ten minutes.
5. Carefully pour the water from the jars back into the pan, add sugar, salt and mix well. Pour the resulting marinade into jars, adding a little to the top. Take 9% vinegar and pour two teaspoons into a jar. Then quickly roll up the lids.

Cooking is completed using the standard procedure. We turn the jars over and wrap them in a blanket for better sterilization. After they have cooled, we transfer them to the basement.

Canned cucumbers with aspirin

Everyone knows the method of pickling cucumbers with aspirin. Housewives agree that such a dish will turn out crispy and tasty. These cucumbers are perfect as a snack or as an ingredient for a salad. Marinade with aspirin perfectly preserves vegetables all winter.
Many people know that aspirin creates a wonderful acidic environment in which bacteria die. This preservation process allows you to store cucumbers for a very long time. It should not be forgotten that excessive presence of a preservative in a saline solution promotes the formation of phenolic compounds. That is why acetylsalicylic acid was banned from use in food production.

In order to close a liter jar of this dish you will need:

• 0.3 kilograms of cucumbers;
• several sprigs of parsley and dill;
• laurel leaf;
• 4 pieces of peppercorns;
• garlic clove;
• water and aspirin tablet;
• a few tablespoons of salt and a leaf of horseradish.

1. We take liter jars and sterilize them. Boil the lids in a container of water for about ten minutes. Then we put the spices in the jar. They should be evenly distributed.
2. We wash the cucumbers, making sure they are free of damage and rot. If we come across such ones, then we put them aside. Place the cucumbers in the jar vertically or horizontally. Place laurel, dill and parsley on top. Peel the garlic and add it along with horseradish.
3. Prepare the marinade. To do this, take hot water and dilute salt in it. Place the resulting liquid on the stove and boil for five minutes. Then pour the marinade into jars and put one aspirin tablet in them. Leave them in this form for fifteen minutes. After this time, twist them.

At the end of cooking, place the jars with lids on the floor and wrap them in a warm blanket. After a few days we put it in the basement.

How to marinade cucumbers without vinegar

Everyone knows that vinegar allows you to preserve products for a long time, but at the same time they lose their beneficial properties. This is a rather aggressive product that can spoil the gastrointestinal tract.

If you use a preservative without vinegar, then it must be replaced with one that simply suppresses the growth of microflora. Citric acid is very popular and is perfect for home canning. Its taste is not as strong as that of vinegar, but food stores perfectly.

You can replace vinegar with red currant juice. To do this, just pour the berries into a jar of cucumbers and pour boiled saline solution over it all.

There is also a very interesting preservation in which vinegar is replaced with vodka. It is added before rolling up the jar. Just a couple of teaspoons of this drink is enough.

It can also be noted that apple or wine vinegar are perfect for marinade. These are natural products that retain beneficial vitamins in vegetables and fruits.

For example, let’s take a recipe for making cucumbers with citric acid marinade.
To prepare a liter jar of cucumbers with marinade without vinegar you will need:

• cucumbers;
• three oak leaves;
• several cloves of garlic;
• two small pieces of carrots;
• two or three strips of bell pepper;
• half a chili pepper;
• teaspoon of citric acid;
• half a liter of water;
• one teaspoon of salt;
• three spoons of sugar.

1. Soak the cucumbers in water for several hours, after which be sure to rinse them under cold water.
2. Place the cucumbers along with garlic, pepper and peas. We also add strips of bell pepper and carrot pieces.
3. Boil water and pour it into previously prepared jars of vegetables for fifteen minutes. Then pour this water into a saucepan, add sugar and salt and boil for another five minutes.
4. Pour citric acid into a jar of vegetables and fill it with previously prepared brine up to the very neck. Cover tightly and turn upside down.
5. The jar should be wrapped in a blanket until it cools down.

When preparing pickled cucumbers, the above recipes can be slightly adjusted and spices added at your discretion.

Calories: Not specified
Cooking time: Not indicated

Delicious, strong, crispy - the dream of any housewife! But it’s not enough to choose the right variety of cucumbers for pickling; you also need to choose a marinade recipe that you like. The most important thing in a marinade is the ratio of salt and sugar. And you can cook it in different ways: add fresh and dried herbs, garlic, aromatic spices, onions and carrots, bay leaves, cherry and currant leaves. We offer a recipe for a universal marinade for cucumbers with vinegar 9% concentration per 1 liter of water. Vinegar is necessary for better preservation of the workpiece and for giving the marinade a rich sweet and sour taste. The proportions are easy to adjust if you need more water. If you need to make it for two liters, double the amount of salt and sugar.

Ingredients:

- clean filtered water – 1 liter;
- sugar – 3 tbsp. l. without slide;
- table salt – 2 tbsp. l. without slide;
- vinegar - 1 tbsp. spoon into each liter jar.

Recipe with photos step by step:

Bring the water to a boil. Add salt and dissolve until the crystals are completely dispersed. If the salt is grayish in color or contains impurities, after dissolving, the marinade water must be filtered through cheesecloth. Boil again.

Add sugar to boiling water. Stirring, dissolve the grains, let the water boil for one or two minutes.

Pour boiling marinade into jars of cucumbers. Cover with lids (no need to tighten, just put the lid on top). Leave for 20-25 minutes for the cucumbers to warm up.

Pour the cooled water back into the bowl. Add a little, taking into account that the water has evaporated or been absorbed into the cucumbers. Boil over medium heat for two minutes.

Make a second pour, pouring marinade to the edge of the jar. Cover and leave for 15 minutes.

Drain the marinade from the jars again and boil. Pour a tablespoon of 9% vinegar into each liter jar.

Pour the boiling marinade over the cucumbers and immediately twist. Turn upside down, cover with a towel or blanket and leave for 24 hours or until cool.

It is recommended to store jars of pickled cucumbers in a cool, dark place, away from direct sunlight. Shelf life is no more than two years.
If you cannot use vinegar for some reason, then close it for the winter.

Good afternoon, hostesses! Today I will write 4 step-by-step recipes for pickled cucumbers. Conservation is a troublesome, but important matter. Open a jar in winter and rejoice. Cucumbers according to all 4 recipes turn out crispy. The difference is in the canning technology (choose the most convenient option) and flavoring additives. If you do everything as written in the recipes, the pickled cucumbers will be stored well and the jars will not explode.

Before you start studying recipes, be sure to read which cucumbers are suitable for canning and how to properly prepare them. A bad result may be precisely because of these mistakes.

Read also: . Even “ugly” fruits will do.

Pickled cucumbers must be made with vinegar. They turn out to be piquant, sweet and sour, with a spicy aroma and always crispy. For pickling, it is important to choose the right varieties of cucumbers. There are salad cucumbers that are not suitable for canning because they have thin skin and are soft. When poured with marinade, they will become even softer and will not crunch. Salad cucumbers have white pimples or are generally smooth.

For pickling, you need to choose cucumbers with black spikes that are quite sharp. These cucumbers have denser flesh than salad cucumbers. Pickling cucumbers contain a pigment called flavonin, which is not found in white-spiked cucumbers. It is this pigment that prevents cucumbers from becoming limp and soft. Therefore, choosing cucumbers for pickling is a very important point.

With white spikes - for salad, with black - for preservation.

It is also important that the cucumbers are fresh, not limp, elastic, with a green tail. If the cucumbers are too dark in color, this indicates an excess of nitrates.

Before pickling, cucumbers need to be washed, cut off the tails and filled with cold water for 2-4 hours so that they are saturated with moisture. This should always be done, no matter what recipe you use to marinate them.

For preservation use only rock salt. Iodized salt cannot be used for these purposes!

Jars and lids should be washed with soda. In recipes where it is necessary, you can also sterilize the jars. The lids must be sterilized by boiling them for 5 minutes. You need to roll the cucumbers with hot lids, which you can remove from boiling water with tweezers or a fork.

Dill with umbrellas and garlic must be added to pickled cucumbers. It is these additives that give cucumbers their unforgettable smell. It is important to take green dill, not yellow or dry, otherwise the jars may “explode”.

Crispy pickled cucumbers for the winter with sterilization

Cucumbers according to this recipe turn out very tasty. They maintain a good balance of acid and salt. They will be firm and crispy. Cucumbers will not need to be poured with boiling water for some time. They will not be sterilized for long in jars. This method helps keep them dense and firm. And for crunch you need to use horseradish.

Ingredients:

• cucumbers
• dill umbrellas
• horseradish leaves
• Bay leaf
• garlic
• black peppercorns

Marinade for 1 liter of water (enough for about 2 liters of preserved food):

• salt - 2 tbsp.
• sugar - 3 tbsp.
• vinegar 9% - 100 ml

Method for preparing pickled cucumbers with sterilization:

1. Wash the cucumbers, soak them and cut off the tails.

2. Wash the jars with soda and dry.

3.Put 2 dill umbrellas (washed, of course) into each liter jar. Umbrellas can be rolled up and placed on the bottom. Next, add 2-3 horseradish leaves. A couple of large cloves of garlic or three smaller ones. Cut the garlic in half. Also add 2-3 bay leaves and 5-6 peppercorns.

If desired, you can put currant or cherry leaves in the jar.

4.Now put the cucumbers in the jar. Place them quite tightly. You can do this either vertically or horizontally. This will depend on the size.

5.Pour water for the marinade into the pan. It is impossible to guess exactly how much it will be needed. This will depend on the density of the cucumbers. Approximately 1 liter of marinade is enough for 2 liter jars and there is still a little left. Put sugar and salt in the water in the proportion of 2 tbsp. salt and 3 tbsp. sugar per 1 liter of water. And pour 100 ml of table vinegar 9%. If you have acetic acid, then it needs to be diluted to 9%. For this, 1 tbsp. dilute acid with 7 tbsp. water, get vinegar 9%.

6.Put the marinade on the stove. Wait for the marinade to boil and the sugar and salt to dissolve.

7.Put a dry towel in a wide saucepan and place jars of cucumbers on it. Pour the boiling marinade over the cucumbers to the very top. But first, pour a little marinade into each jar so that the jars warm up and do not burst.

8. You need to sterilize the lids for the jars in advance. To do this, boil them for 5 minutes. Cover the cucumbers with sterile lids. No need to roll, just cover the jars. Fill the pan with hot water to the very rim.

9.Place the pickled cucumbers on the stove to sterilize. When you see bubbles in the jars, from that moment on you need to sterilize the cucumbers for 3 minutes.

10.Remove the jars from the pan and roll up. Turn over to check for seal. Wrap the cucumbers in a blanket and let them cool completely. That's all. The cucumbers will only have to marinate in vinegar. And if you really want to, then after 3 days you can eat them.

Recipe for pickled cucumbers without sterilization

This is another way to roll up cucumbers for the winter. The canning technology differs from the previous recipe, but the result will also be excellent - crispy cucumbers with a pleasant sourness.

Ingredients for 1 liter jar:

• cucumbers
• dill umbrellas - 1 pc.
• horseradish leaves - 1 pc.
• garlic - 3 cloves
• tarragon (tarragon) - 1 sprig
• cherry leaves - 2 pcs.
• bay leaf - 1 pc.
• peppercorns - 8 pcs.
• salt - 1 tbsp.
• sugar - 1 tbsp.
• vinegar 9% - 2 tbsp.

Preparation:

1. Sterilize jars for preservation in any way: either over steam for 10-15 minutes, or in the oven (put in a cold oven and heat to 150 degrees, sterilize for 15-20 minutes).

2. Wash and soak the cucumbers, as I wrote at the beginning of the article. Trim the ends if desired. Wash all the leaves that you add to the canned food too.

3. In clean, sterilized liter jars, put 2 cherry leaves, a sprig of tarragon, 3 cloves of garlic (cut in half), 1 bay leaf, a few black peppercorns.

If your jars are 2 or 3 liters, then increase the amount of these flavoring additives proportionally.

4.Place the cucumbers tightly into the jars. Cover them with a horseradish leaf on top and place a sprig of dill with an umbrella in a circle.

5. Boil water and pour boiling water over the cucumbers. To prevent jars from bursting, place them on something metal or place a knife under the jar. Fill with water to the very brim. Cover the jar with a sterilized lid and leave the cucumbers for 30 minutes. During this time, water will be absorbed into the vegetables, its level will decrease. Therefore, if necessary, add boiling water to the brim.

6.When the cucumbers have stood, drain the water into a saucepan. The marinade will be cooked from this water. It is convenient to use a lid with holes for draining.

7. You need to add salt and sugar to this drained water. For the marinade from a 1 liter jar you need to put 1 level tablespoon of salt (20 grams) and the same tablespoon of sugar. If you are draining water from two liter jars, then take 2 tablespoons each. salt and sugar, etc.

8.Put the marinade on the stove, bring to a boil and cook for 2 minutes.

9. Pour the boiling marinade over the cucumbers, without adding a little to the brim. And pour 2 tablespoons of table vinegar into each liter jar. You will get a full jar.

10.Cover with a sterile lid and roll up. Turn the jar over, make sure the lid is tightly closed and nothing leaks out. Leave the jars upside down, cover them with a towel or blanket and leave until completely cool.

How to pickle cucumbers with mustard seeds?

The cucumbers according to this recipe will turn out spicy and crispy. Try this preservation option.

Ingredients for 1 liter jar:

• cucumbers
• dill umbrellas - 1 pc.
• currant leaves - 4 pcs.
• cherry leaves - 2 pcs.
• hot pepper - 2 rings
• garlic - 3 cloves
• bay leaf - 1 pc.
• black peppercorns - 5-8 pcs.
• mustard seeds - 0.5 tsp.
• salt - 2 tsp. with a slide
• sugar - 2 tsp. with a slide
• vinegar 9% - 50 gr.

How to pickle cucumbers with mustard:

1. Wash the cucumbers as usual and soak for several hours. Wash the greens (leaves, dill) and pour/scald with boiling water. Sterilize jars and lids.

2. Place an umbrella of dill, which has previously been in boiling water, at the bottom of a sterile jar (1 liter). Next, add 4 currant leaves and 2 cherry leaves. Cut the hot pepper into rings and place 2 rings in a jar. Also, in a 1 liter jar, put 1 clove of garlic, cut into several pieces, 1 bay leaf, a few black peppercorns.

3.Fill the jar to the top with cucumbers. Place a couple more chopped garlic cloves on top.

4. Pour boiling water over the cucumbers to the very top of the jar and cover with sterilized lids. Leave for 20 minutes.

5.Drain the water from the cucumbers into a saucepan and boil it. Pour boiling water again into the jar with cucumbers, cover again with a lid and leave to warm up for 20 minutes.

6.Drain the water from the cans into the pan again and bring it to a boil. Add half a teaspoon of mustard seeds to each jar. Pour 2 tsp into each jar. heaped salt and 2 tsp. sugar with a slide. And pour in 50 ml of vinegar.

7.Fill the cucumbers with boiling water to the very top and roll up the lids. Turn the jars over and wrap them in something warm, let them cool completely. And in winter you will get spicy and aromatic pickled cucumbers.

Delicious, crispy cucumbers with aromatic marinade

Jars of cucumbers for this recipe will need to be sterilized. The marinade is cooked with spices, which allows the spices to open up better and the cucumbers will be more aromatic.

Ingredients (per 1 liter jar):

• cucumbers
• dill sprigs with umbrellas - 2 pcs.
• black currant leaf - 1 pc.
• cherry leaf - 1 pc.
• garlic - 1 clove
• black peppercorns - 2 pcs.
• allspice peas - 3 pcs.
• cloves - 1-2 pcs.
• bay leaf - 1 pc.
• salt -1 tbsp.
• sugar - 0.5 tbsp.
• vinegar - 35 ml

Preparing aromatic cucumbers:

1.Take clean jars. At the bottom of a liter jar, place a currant and cherry leaf, a clove of garlic and an umbrella of dill. Place the pre-soaked cucumbers in a jar, packing them tightly. Place another umbrella of dill on top. Fill all the jars this way.

2. Cook the marinade. Pour 1.3 liters of water into a saucepan for two liter jars. Add 2-3 bay leaves, 4-5 pcs. to this water. allspice, 5-6 pcs. black pepper, 3-4 pcs. cloves, 1 tbsp. sugar, 2 tbsp. salt. Boil the marinade and cook it for about 2 minutes, sugar and salt should completely dissolve. Turn off the heat and pour in 70 ml of vinegar, stir.

3. Pour the hot marinade into jars with cucumbers. Pour a little at first so that the jar warms up and does not burst. Remove the bay leaf from the marinade; do not put it in jars.

4.Cover the jars with sterilized lids, but do not roll them up. Place the jars in a saucepan, the bottom of which is covered with a cloth. Pour boiling water into this pan and put on fire. Wait for the water to boil and then sterilize liter jars for 7-10 minutes, one and a half liter jars for 10-12 minutes, three liter jars for 15-17 minutes. After sterilization, remove the jars from boiling water and immediately roll them up. Turn over and wait for it to cool. There is no need to wrap the cucumbers for this recipe, otherwise they will cook and become soft.

Pickle cucumbers according to these recipes and get a delicious preparation. And for dessert, cook it. Come visit my blog more often and get delicious and proven recipes.

In contact with

Finding a recipe for delicious pickled cucumbers means finding a real treasure. Many housewives dream of fragrant, strong and crispy “well done”, which they could put on the table year after year. The quality of cucumbers largely depends on the brine. After all, he is the one who is able to make a real culinary hit out of even the most ordinary preparations. Everyone’s taste preferences are different, which is why it is so important to find that “ideal” marinade recipe for cucumbers for 1 liter of water. You can go through trial and error or use time-tested recipes.

Easy to prepare

Historically, cucumbers have become the most popular product for pickling. During the reign of Ivan the Terrible, the vegetable was considered too bland to taste, so they began to pickle it. Later, the technology of canning appeared.

Recipes for marinade for cucumbers for 1, 2 and 3 liters of water

To prepare a marinade for cucumbers, you need to stock up on essential ingredients such as sugar, salt, and vinegar. In addition to vinegar, vinegar essence, citric acid, and alcohol can act as a preservative. As for spices, they are added to the preparation at will and based on the taste preferences of the cook. The “usual” set includes:

• garlic;
• currant and horseradish leaves;
• dill umbrellas.

Specific flavor and aroma notes are created with the help of additional products.

Marinating “greens” is carried out using hot and cold methods. In the first case, vegetables are “warmed up” with boiling water or brine up to three times, depending on the recipe. The second option is pouring cold marinade. Filled containers are sealed with plastic lids without sealing. Such preparations will have to be eaten within two to three months.

• liter - 20 minutes;
• two-liter - 25-30 minutes;
• three-liter - 30-35 minutes.

Classical

Peculiarities . This universal marinade is prepared for both small cucumbers and medium-sized fruits. The volume of spices and herbs determines how they turn out - less or more spicy, hot, sour.

Ingredients:

• 1 liter of water;
• 60-75 g sugar;
• 40-50 g salt;
• 5-10 ml of essence (70%).

Preparation

1. Cucumbers are “warmed up” with boiling water. We keep them for 20-30 minutes.
2. Drain the liquid from the jars. Boil it, add salt and sugar. Stirring, cook for another five minutes.
3. Pour the essence into the container with the contents and fill it with brine.
4. Roll it up, turn it over onto the lid, and insulate it.

If you prepare a marinade for cucumbers for 1 liter of water with 9% vinegar, then its quantity is 20-25 ml, and if with 6% vinegar - 40-50 ml. As for salt, when using sea salt, the amount is reduced to a dessert spoon.

With citric acid

Peculiarities . An excellent option for those who do not like the taste of vinegar or suffer from diseases for which vinegar is prohibited. Cucumbers can be included in children's menus. Despite repeated filling, vegetables practically do not lose their bright color.

Ingredients:

• 3 liters of water;
• 40-50 g salt;
• 60-75 g sugar;
• teaspoon of citric acid;
• spices.

Preparation

1. Fill the container with vegetables with boiling water and wait 15-20 minutes. Drain, boil again and refill for the same amount of time.
2. For the third time, add the ingredients according to the recipe to the water. Boil for five minutes.
3. Pour citric acid into a container. Fill the “greens” with brine, seal it, and insulate it.

Marinade for cucumbers with citric acid is good because it combines harmoniously with many spices and seasonings. Black peppercorns and bay leaves, which can be added during the final boiling of the brine, can enhance its taste. A little clove would be helpful, but not much.

With vodka

Peculiarities . “Zelentsy” turns out dense and crispy. The presence of alcohol in the brine ensures long-term storage. Cucumbers can last in the pantry or cellar for an average of three years. Alcohol blocks fermentation processes and kills mold fungi.

Ingredients:

• 1 liter of water;
• 40 g salt;
• 50-60 g sugar;
• 20-25 ml of vodka.

Preparation

1. “Zelentsy” are heated with boiling water. If they are overripe, then we do two or three approaches.
2. Add salt and sugar to the liquid drained from the vegetables. Boil for about five minutes until the “crystals” dissolve.
3. Pour vodka into the container. Fill it with brine. We seal it, insulate it.

Determining how much filling is needed is quite simple. Glass containers with vegetables should be filled with regular cold water up to the neck. The liquid should completely cover the food. Then it is poured into measuring containers. The alcohol content in the product is minimal and does not affect the taste in any way. Also, motorists need not be afraid that the concentration of alcohol in the blood will increase.

With mustard in its own juice

Peculiarities . These cucumbers cannot be called simple. The piquancy and exquisite taste of the filling is provided by the combination of mustard seeds with other herbs and spices. The number of components is calculated for 2 kg of the main ingredient.

Ingredients:

• one onion;
• 40 g salt;
• 100 g sugar;
• 100 ml sunflower oil;
• 100 ml vinegar;
• 20-25 g mustard seeds;
• five to six garlic cloves;
• 5 g ground black pepper.

Preparation

1. Finely chop the onion and crush the garlic.
2. Mix all the ingredients. Season the cucumbers cut into slices with the resulting mixture. Let it sit for an hour and a half.
3. Over time, the amount of marinade will increase as the vegetables release their juice.
4. The cucumbers are placed in jars and filled with brine. Sterilize for 20 minutes, seal and insulate.

The marinade, quite quick to prepare, is distinguished by the fact that it does not include water, which is usual in other recipes. Liquid is added only if there is not enough to fill all containers. A deficiency indicates that the fruits were poorly soaked and did not release enough juice.

With ketchup

Peculiarities . The recipe is suitable for making gherkins. If desired, the marinade can be made spicy or sweet by using the appropriate ketchup.

Ingredients:

• 2 liters of water;
• 40-50 g salt;
• 100 ml vinegar;
• 100 g sugar;
• 160 ml ketchup (“Chili” or “Tomato”).

Preparation

1. Mix water with salt, sugar, ketchup. Boil for five to ten minutes.
2. Remove the brine from the heat and pour vinegar into it.
3. Pour in the greens. Set to sterilize for 15-20 minutes.
4. We roll up the containers and insulate them.

You can make a marinade for cucumbers using either homemade or store-bought ketchup. When purchasing a product, you need to pay attention to its composition. A high-quality sauce should not contain “chemicals”, for example, flavor enhancers, dyes. It should also be taken into account that the finished product will already have some salt and sugar content.

With carrot tops

Peculiarities . This unusual recipe for cucumber marinade tends to take a while to open. The fluffy tails of carrots release their aroma and taste within two to three months. If you open the jar earlier, you may be disappointed, as the “green stuff” will be bland.

Ingredients:

• 2 liters of water;
• 40-50 g salt;
• 100 g sugar;
• 120 ml vinegar (6%);
• carrot tops.

Preparation

1. Place the greens from the carrots directly into containers at the bottom or between the cucumbers. Two or three tails are enough.
2. “Warm up” the vegetables with boiling water for 20-30 minutes.
3. Boil the cucumber-carrot infusion with salt and sugar for five minutes.
4. Remove from heat and pour vinegar into the brine.
5. Pour into containers, roll up, and insulate.

To prevent pieces of various ingredients from getting into the brine when draining, it is better to use special plastic lids with holes. Protective gloves will help protect your hands from burns. If you need to prepare a marinade for cucumbers with 6 liters of water, then increase the number of components three times.

9 signs that you shouldn’t buy a jar

It’s good when you have the opportunity to stock up on tasty and juicy cucumbers for future use. But the shelves in the cellar became empty, and I really wanted pickles. I have to run to the store. The following nine signs will tell you that the selected product is of poor quality and even dangerous.

1. Cloudy brine. Indicates that the cooking technology has been violated.
2. Deformed fruits. Wrinkled and stained indicate the dishonesty of the manufacturer, who decided to skimp on the contents.
3. Too bright color. Indicates the presence of “chemicals”. When heat treated, the “greens” fade a little.
4. Marking. The poor quality of the product is indicated by the expiration date, which is indicated not on the lid, but on a sticker or decal.
5. Date of manufacture. If these are the winter months, it means that greenhouse vegetables were used in the preparation. They may contain large amounts of nitrates.
6. Bloated lid. This indicates that fermentation processes are already in full swing in the container and the product is spoiled.
7. Suspicious composition. The presence of preservatives, dyes and other chemical additives in the composition is not beneficial for the body.
8. Popping sound when opening. If there is no characteristic pop when opening the lid, the container was not sealed tightly.
9. Unpleasant smell. An unpleasant and sharp “amber” from the jar indicates damage to the product.

Housewives must regularly reinforce their skills with a theoretical and practical basis. Marinade for cucumbers for the winter is the most important component of preparations and provides ample opportunities for experimentation. By trying different versions of recipes, you can find one that will become a family treasure in the future and will be passed on from generation to generation.

Other salad recipes

Print

Well, tell me, who doesn’t love spicy, tangy, crispy pickled cucumbers? Who doesn’t already have the best recipe for storing them in jars for the winter, passed down from generation to generation? Every housewife sooner or later finds such a recipe and preparing juicy vegetables for the winter turns into a wonderful tradition, as well as eating them on holidays in salads, as a snack or just a tasty addition to a hearty lunch or dinner.

Crispy pickled cucumbers are loved by both adults and children. Their main secret, of course, is that homemade canned food turns out natural and tasty. Both our own cucumbers from the summer harvest and store-bought cucumbers are used, but always the freshest ones. After all, where does the crunch come from in a limp old cucumber?

Today I will tell you about recipes for making very tasty pickled cucumbers with a mandatory attribute - a ringing crunch!

Step-by-step recipe for making crispy pickled cucumbers - preparation with vinegar

What is the most important difference between pickled cucumbers and salted ones? The correct thing is that they are filled with a marinade of spices, salt, sugar and, of course, vinegar. Vinegar in this recipe becomes the most important preservative, the one that prevents the cucumbers from spoiling, and the dominant note in the taste.

I know that there are big fans of pickled cucumbers, who have such a love for this type of preservation solely for their spicy sour taste.

The second most important components after vinegar are aromatic herbs and spices, as well as other vegetables and even berries, which decorate the taste of cucumbers and make it recognizable.

The most common recipe, which can rightfully be considered basic, is crispy pickled cucumbers with herbs from the garden and garlic.

To prepare these cucumbers you will need:

• small or medium-sized fresh cucumbers - 1 kg,
• fresh dill - 2 umbrellas or small bunches,
• black currant leaves - 4-6 pieces,
• horseradish leaves - 1 piece,
• garlic - 4 cloves,
• black pepper - 6 peas,
• allspice - 8 peas,
• cloves - 2 sticks,
• sugar - 2 tablespoons,
• salt - tablespoon,
• vinegar 9% - 8 tablespoons or vinegar essence 70% - 2 teaspoons.

This number of cucumbers fits into two liter jars. All spices and herbs are calculated per liter of marinade. Approximately this amount of marinade will be needed to preserve crispy pickled cucumbers for the winter.

Only small cucumbers no larger than 12-13 centimeters are suitable for pickling; set aside large cucumbers for pickling. Always check the firmness of the vegetables and the thickness of the skin. Too thin and delicate skin, which is easy to pierce with a fingernail, will not crisp in the end.

Cucumbers for pickling must have pimples and a uniform dark green color, without yellow spots or butts. Yellowness indicates that the cucumbers did not have enough moisture during the growth process. These won't make crispy pickled cucumbers either.

Preparation:

1. Thoroughly wash the cucumbers you are going to pickle in advance. Make sure they are fresh without signs of spoilage and do not have limp, soft sides.

Pour cold water over the cucumbers and leave to soak for 4 hours. In an ideal situation, especially in the summer heat, the water should be changed if it gets warm, back to cold.

2. Wash all the leaves and herbs for the marinade. Prepare spices in the required quantity.

3. Sterilize jars and lids. There are many ways to do this:

• place the jars upside down over a pan of boiling water using a special lid with holes,
• heat the jars with a little water in the oven,
• Boil the jars with a little water in the microwave.

I use the latter method because it is very simple and fast. You just need to wash the jar of baking soda, then pour about 1-2 fingers' worth of water into it and put it in the microwave for 3-4 minutes. The water in the jar should actively boil for a couple of minutes, the rising steam will sterilize the glass. As my husband says: “nothing will remain alive.”

The key is to remove them carefully because they will be extremely hot. Use potholders, mittens and towels.

The lids are sterilized by boiling them in a pan of water. Five minutes of boiling is enough.

4. Place aromatic herbs, leaves and spices into prepared and slightly cooled (so as not to burn your hands) jars.

Place 1 dill umbrella (or small bunch) in each jar. Divide the blackcurrant and horseradish leaves in half. Also, two cloves of garlic in each jar and the same amount of peppercorns. Essentially, all spices are divided equally into two jars. For what? So that the marinade and cucumbers in two different jars have the same taste.

5. Now comes the fun part. Did you love Tetris as a child as much as I did? Why Tetris? Yes, because it’s the turn of cucumbers to take their place in the jars. To do this, they need to be spread out as tightly as possible.

Never use crooked cucumbers for pickling. This Tetris will be too difficult. Good, even cucumbers must first be placed vertically so that the maximum amount can fit. And then lay it horizontally on top. If necessary, cucumbers can be cut into pieces to fill the entire space of the jar.

Crispy pickled cucumbers should fill the jars as much as possible.

6. Boil a kettle or saucepan of water. Then pour boiling water over the cucumbers placed in the jar to the very top. Right along the edge of the can.

Boiling water will sterilize cucumbers and herbs. Leave the jars for 15 minutes with boiling water inside.

7. Prepare the marinade. To do this, pour a liter of water into a separate saucepan, add salt, sugar, pepper and cloves.

Place the saucepan on the stove and bring to a boil, stirring. Salt and sugar should completely dissolve. Let simmer for a couple of minutes and remove from heat. Immediately add vinegar to the marinade.

8. Once the marinade is ready, drain the boiling water from the cucumbers and replace it with marinade. Fill it in the same way to the very edge of the jar. There should be enough marinade to fill both jars.

Once poured, close the lids. If you use twist ones, then wrap them as tightly as possible to the maximum of your strength. If there are special thin lids for seaming, then keep the seaming device on hand and roll them up right away.

9. Once screwed, turn the jars upside down and place them on the lids. Check with a napkin or finger to see if liquid is seeping out at the neck. If it leaks, then it is necessary to urgently replace the caps with new ones. To do this, you can sterilize more lids than jars. Spares never hurt.

Wrap the inverted jars in a thick, thick blanket and leave to cool until they reach room temperature. This will take at least a day, so immediately think of a place where your jars will stand until they cool down and will not disturb anyone.

After a day, or better yet two. Check the jars again for leaks and calmly put them in the cupboard for ripening.

Delicious crispy pickled cucumbers will be ready after a while, and are best consumed in winter. Bon appetit!

Crispy pickled cucumbers in liter jars with currants

Another interesting recipe for making pickled cucumbers, which I discovered a couple of years ago. I really love it when the cucumber marinade is prepared with the addition of a variety of flavors. She experimented with berries, vegetables, and spices herself. I liked the recipe with black currants for its uniqueness. It also came in handy when the berries at the dacha, along with the cucumbers, ripened. If you have the same situation, then be sure to try making crispy pickled cucumbers with currants.

To prepare 1 kilogram of cucumbers you will need:

• fresh cucumbers - 1 kilogram,
• garlic - 4 cloves,
• greens or dill inflorescences - 2 umbrellas or small branches,
• black currant leaves - 2 leaves,
• cherry leaves - 4 leaves,
• black currant berries - 4 sprigs,
• hot red pepper in pods - 1 piece,
• bay leaf - 2 pcs,
• allspice peppercorns - 4 pcs.
• cloves - 2 pcs.
• table rock salt - 2 tablespoons,
• granulated sugar - 1.5 tablespoons,
• vinegar 9% - 8 tablespoons (80 grams).

How to prepare crispy pickled cucumbers for the winter:

Since in the first recipe I described in great detail almost all the steps for pickling cucumbers, in this one I will do it more briefly so as not to repeat myself. After all, many things will have to be done in exactly the same way.

1. First of all, soak the cucumbers in cold water. It is this process that will help them become elastic and crispy later, even after long marinating in jars. We pickle cucumbers for the winter, which means we won’t be eating them anytime soon.

Pour cold water over the cucumbers and leave for at least 3 hours.

2. Sterilize well-washed jars with baking soda. For 1 kg of cucumbers you will need 2 jars with a capacity of 1 liter. If there are more cucumbers, increase the number of jars and marinade ingredients proportionally. So for two kilograms of cucumbers, multiply all numbers by 2.

Sterilization can be done quickly in the microwave. Simply pour about 100 grams of water into a jar and place it in the microwave for 3 minutes. The water will boil and the steam released will sterilize the jars.

3. Place spices in prepared jars. In each jar put: 1-2 cloves of garlic, a currant leaf, two cherry leaves, a ring of red hot pepper, a sprig or inflorescence of dill, a bay leaf.

4. Place cucumbers on top of the herbs. This is done with the highest possible density. The bottom row of cucumbers is placed vertically. And the top is filled with cucumber pieces, even if they are small rings. Place currant berries on top, 5-8 pieces per jar (that is, one sprig). You can also put a small sprig of dill on top. This will make crispy pickled cucumbers even more flavorful.

5. Boil water in a kettle and immediately after turning it off, fill the jars with cucumbers to the very top. Cover with lids that have previously been sterilized in boiling water. (place a ladle of water on the stove and let the lids boil in it for a few minutes). Let sit for 1-0 minutes and drain the water.

6. Repeat pouring boiling water over the cucumbers for 10 minutes. But after the second filling, do not pour out the water, but carefully pour it from the jars into a large saucepan. We will prepare the marinade from this water. The aromas of cucumber, herbs and currants are now mixed in it, and the color has become slightly pinkish due to the berries.

7. Add salt, sugar, pepper and cloves (that is, all the remaining spices) into the marinade water and stir. Place on the fire and bring to a boil. Let it simmer for a couple of minutes, then remove from the heat and add the required amount of vinegar to the marinade. Attention! Do not boil with vinegar; it is added at the end.

8. Pour the finished hot marinade into jars with a large ladle. The liquid should cover all the cucumbers to the edge of the jar.

9. After this, immediately close the lids. Screw them very tightly and turn the jar upside down. Check the edges of the jar near the lid to make sure there is no leaking water. Now place all the jars together and wrap them in a blanket. In this form, they should stand for a day or even more until the jars have cooled completely.

After this, the jars can be put away in a dark place, such as a closet, and stored until winter. In this form, crispy pickled cucumbers do not spoil for a very long time, and when you open them, you will definitely like the result.

Help yourself to your health!

Recipe for making crispy pickled cucumbers for the winter without sterilization

Traditionally, I share a video recipe, which I also used when preparing cucumbers. It will help you understand the whole process more clearly. In this recipe there is no need to sterilize jars and lids for preparing cucumbers. You may find this helpful.

As you can already see, the harvesting principles are very similar. The difference will mainly be in how much extra flavor your crispy pickles will take on, depending on what spices and herbs are added to the marinade.

Pickled cucumbers with chili ketchup - an original and very tasty recipe

To prepare these original cucumbers you will need:

• cucumbers - 1 kg,
• hot chili ketchup - 4 tablespoons,
• bay leaf - 2 pieces,
• allspice - 4 peas,
• garlic - 2-4 cloves,
• black pepper - 6 peas,
• salt - 1 tablespoon,
• sugar - 2 tablespoons,
• vinegar 9% - 70-80 g (7-8 tablespoons).

Preparation:

The preparation of these pickled cucumbers is quite standard, with the exception of the marinade. Therefore, for a more detailed description, you can go to the beginning of the article to the first recipe.

1. Pour cleanly washed cucumbers with cold water and leave for 3-4 hours.

2. Sterilize the jars using your favorite method. (you can also read about this in the very first recipe; I’m sharing my proven method).

3. Prepare the marinade. To do this, pour water into the pan, then add salt, sugar and chili ketchup. Mix well and let it boil. After 2-3 minutes of boiling, remove from heat and pour in vinegar.

4. Place bay leaves, garlic and pepper into jars, dividing the spices equally between the jars.

5. Then place the cucumbers very tightly.

6. Now pour the very hot, just boiled marinade over the cucumbers in the jars. The marinade should not have time to cool down. It will be red in color and the crispy pickles will look like they were cooked in tomato juice.

Loading...