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

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

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

Crispy pickled cucumbers for the winter - recipe for 1 liter

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

Ingredients:

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

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

Lids for rolling must be boiled in advance.

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

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

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

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

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

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

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

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

Sweet crispy pickled cucumbers for the winter recipe for 1 liter

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

Ingredients:

• cucumbers
• peppercorns
• carrot
• onion
• Bay leaf
• dill
• mustard seeds
• chilli

Marinade for 1 liter of water:

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

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

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

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

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

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

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

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

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

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

Crispy pickled cucumbers with mustard - a recipe for the winter

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

Ingredients:

• cucumbers
• peppercorns
• horseradish leaves, black currant
• Bay leaf
• dill
• garlic

Marinade for 1 liter of water:

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

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

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

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

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

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

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

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

Crispy pickled cucumbers for the winter without sterilization

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

Ingredients:

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

Marinade for 1 liter of water:

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

We will use the 3-fold filling method.

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

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

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

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

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

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

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

Crispy pickled cucumbers with vodka - a recipe for the winter

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

Ingredients:

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

Marinade:

• salt - 100 gr.
• vodka - 50 gr.

Pickled cucumbers for the winter - a finger-licking recipe

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

Ingredients:

• cucumbers
• garlic
• onion
• carrot
• horseradish root or leaves
• Bay leaf

Marinade for 3 liters of water;

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

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

2. Place the cucumbers tightly in the jar.

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

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

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

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

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 the jar, previously sterilized, 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 it turns out. 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.

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 well stored 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.

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The season for harvesting vegetables, fruits and berries for the winter is in full swing. And we are not far behind, we have already made a lot of jam, frozen berries and mushrooms. Canned salads, cucumbers and tomatoes.

But the harvest is rich, especially a lot of cucumbers this year. Every day you remove a small bucket from the bushes. As soon as they were not salted this year - , . But these are all “quick” options; you can’t stock them up for the winter.

For longer storage they must be preserved. And we've already done it in several very interesting ways - this, and a delicious recipe. But there are other, no less interesting ways by which simply wonderful blanks are obtained.

We now live in our own house, and I store all the preparations in the basement. It is warm because it is in an ordinary room. Previously, we lived in an apartment, and I stored the preparations either in the pantry or just under the bed. So all of today’s recipes are suitable for storing jars in the apartment.

This is the simplest recipe for preparing our green vegetables. This should be in every housewife’s piggy bank. When you know, and most importantly understand, how to cook in a simple way, then any recipe, even the most complex one, will be possible.

Therefore, I propose to start with it.

We will need (for a 3 liter jar):

• garlic - 3 - 4 cloves
• hot pepper - to taste
• black peppercorns - 10 pcs
• allspice - 3 pcs
• clove buds - 4 - 5 pcs.
• horseradish leaf - small, or half
• currant leaf - 6 pcs
• cherry leaf - 8 pcs
• dill - 4 - 5 umbrellas with branches
• sugar - 3 tbsp. spoons
• salt - 3 tbsp. spoons
• vinegar 9% - 2 tbsp. spoons

A 3 liter jar will require approximately 1.5 liters of water, provided that the jar needs to be filled tightly.

Preparation:

1. Wash the fruits and soak them in cold water for 2–3 hours. This will allow them to take in the missing moisture, which will subsequently make them tasty and crispy.

2. Then rinse again under running cold water and cut off the ends. If they are small, then you can cut off the tip only on one side, where the “tail” is.

Try to keep them all about the same size in the jar. This will allow them to marinate evenly.

3. Peel the garlic and cut into slices.

4. Wash the greens and leaves and scald with boiling water. Then drain in a colander.

5. Wash the jar thoroughly with soda and sterilize using one of the known methods.

• for a couple
• in the oven
• in the microwave

Wash the lid for rolling with soda and pour boiling water, then cover with a lid to keep warm. Or boil it in a separate pan.

6. Place a piece of horseradish leaf, approximately 5 - 6 cm long, on the bottom of the jar. Then lay out 1/3 of the dill and currant and cherry leaves, or about the same portion.

The horseradish leaf will prevent the brine from becoming cloudy, and the cherry and blackcurrant leaves will not only add their own flavor, but will also help keep the cucumbers crisp.

We will put greens on the bottom, in the middle and on top. So roughly calculate where to put how much.

7. The cucumbers will accordingly be arranged in two large layers. Therefore, we place them on the greens up to half the jar.

Place a little garlic on each layer. It must also be distributed evenly throughout the entire volume of the jar.

8. Place a second layer of greens and leaves in the middle, as well as a mixture of peppers.

9. Next we lay out the fruits, all the way to the top. Sprinkle layers with garlic. Leave room on top for another layer of greenery and leaves. Be sure to place another piece of horseradish leaf on top.

Try to pack the fruits very tightly. The tighter you pack, the crispier they will be.

10. Pour salt and sugar on top, shake the jar slightly so that it all falls down.

11. Bring water to boil in a saucepan. Pour two liters into it for the first time. Then we will salt the excess.

12. Prepare the vinegar, have it ready so you don’t forget to pour it in when needed.

13. When the water boils, carefully, so as not to get burned, pour it into the jar to the very top. Cover with a metal lid and let stand for 7 minutes. During this time, carefully, but quite intensively, rotate the jar from side to side to release air bubbles.

To avoid scratching the table with the jar when rotating, place it on a rag or towel before pouring water.

Do not open the lid!

14. Place a plastic lid with holes on the neck and drain the water into the pan. Put it on the fire again and bring to a boil.

At the same time, put the kettle on to boil. When refilling the marinade, it will be a little missing. Therefore, we will need additional boiling water.

While the marinade is boiling, cover the jar with a metal lid.

15. As soon as the marinade boils, and the boiling water in the kettle is ready, first pour the marinade into the jar, then the vinegar, and then add the missing water from the kettle.

The liquid should reach the very edge of the neck. So that when you close the jar with a lid, it will even slightly overflow. From this moment on, it is strictly forbidden to open the lid.

16. The jar should again stand on a rag or towel. We will again rotate the jar for about 5 minutes (periodically, of course) and expel air bubbles. They will still come out from the place where the “butt” is cut.

Do not open the lid!!!

17. After 5 - 7 minutes, tighten the lid using a seaming machine.

18. Then turn the jar over and cover it with a blanket, leave it in this position until it cools completely.

19. Then turn it over to its usual position and store it. A dark, cool place such as a pantry or basement is suitable for this. In any case, do not store cans near heating appliances.

Such a preparation can be stored well for a year, or even two, if, of course, it lasts until these times.

The product turns out moderately salty, moderately sweet, crispy and tasty!

Video on how to preserve crispy cucumbers

Using this option, in our family we have been making delicious cucumber preparations for a long time. We can say that this is our family recipe.

Its advantage is that the fruits always turn out very tasty and crunchy, and all thanks to only one of the ingredients - aspirin. The fact that we add it to the marinade allows us to not add a lot of vinegar to it. Therefore, the vegetables turn out not sour at all.

This method also allows the workpiece to be stored well. When there are rich harvests, you make quite a lot of them, and sometimes you don’t even eat them during the season.

So, such a preparation can be easily stored for two seasons.

Try to cook at least a couple of jars, and I think that then you will always cook like this.

By the way, the recipe was filmed specifically for the “Secrets of Home Economics” blog. So I invite you to the channel, subscribe and press the bell. This way you will be the first to see new publications.

How to cook delicious and crispy cucumbers

This recipe has one more cooking option. The ingredients are the same. But you can use a different bookmark and filling method.

For this we need two pans of water. Pour half the volume of water into one, and pour more into the second so that there is enough for filling.

1. Place half of the greens, leaves and garlic on the bottom of a sterilized jar. Be sure to pour boiling water over the greens. Place pepper and cloves there.

2. Place cucumbers with cut ends in a colander and when the water in a partial pan boils, lower it along with the contents into boiling water. Stay there for 2 minutes.

Then quickly transfer everything into a jar.

3. Place the second part of the herbs and garlic on top. Add salt and sugar.

4. Pour boiling water halfway, add vinegar and add the second half of boiling water.

5. Close the lid and roll up with a machine.

6. Turn the jar over and leave it under a blanket until it cools completely.

I am simply sharing with you all the methods and options known to me so that you know them. But I myself use the first method of filling, since I consider it more reliable in terms of heat treatment.

By the way, in both the first and second options, we use two fillings only if the fruits are small.

If they are large, then it is better to fill them three times. That is, they should be tightened during the third fill.

Preparation for the winter without sterilization with aspirin

This is a very good recipe, and in my opinion it produces the most delicious cucumbers. Although it’s probably not entirely true to call this or that recipe the most delicious. After all, everyone has different tastes, and if for one the most delicious vegetables are obtained according to one recipe, then for another - according to another.

Some people prefer sweet preparations, while others, on the contrary, prefer salty ones. Some people prefer the barrel taste, while others prefer a sour marinade.

Therefore, before I begin describing the recipe, I immediately want to make a reservation that this is the simplest and most delicious recipe of all that I prepare, in my opinion. I've been cooking with it for a long time. I got it from my mother, and she still preserves them this way to this day. That is, it can be considered our family heritage.

And how many pieces of paper I have already written with his description and distributed to my friends. And I know that many of them now cook only according to it. This means that they also recognized it as the most delicious. Which is incredibly nice.

I already have a similar description of it on my blog. I preserved according to this scheme, where I marinated tomatoes, carrots, cabbage and zucchini along with cucumbers. Therefore, I decided not to repeat myself and write how to preserve just cucumbers.

This recipe has one feature - I use very little vinegar essence as a preservative and aspirin. And I don't use sterilization. Interesting?!

The advantage of this marinade is that the fruits do not turn out sour. I tried a lot of pickles while visiting. And many of them have the same drawback - they are too sour! And behind this acid, no other taste is felt. In this case, it turns out that the preparation was saved for the winter, but there is a big loss in taste.

The method proposed below corrects this drawback completely. And in winter, with every open jar we get invariably tasty cucumbers in a light, transparent brine. And you can crunch them just like that, add them to any salad, or cook first and second courses with them.

We will need for a 3 liter jar:

• cucumbers - 20 - 25 pieces (depending on size)
• small tomatoes - 3 - 4 pieces
• garlic - 3 - 4 cloves
• dill - 6 - 7 umbrellas (or less, but with branches)
• horseradish leaf - 0.5 pcs
• black currant leaf - 4 pcs.
• cherry leaf - 7 - 8 pcs
• tarragon - 1 sprig
• black peppercorns - 10 pcs
• allspice peas - 3 - 4 pcs
• hot red capsicum - to taste
• cloves - 5 buds
• salt - 3 tbsp. spoons
• sugar - 2 tbsp. spoons
• vinegar essence 70% - a little more than half a teaspoon
• aspirin - 2.5 tablets

A three-liter jar usually takes 1.5 liters of water, plus or minus a little. This is provided that the jar is filled very tightly. Which is basically what we need to achieve.

Preparation:

1. Wash the fruits, place them in a basin or bucket and fill with cold water. If the fruits have been collected recently, then leave them in water for 2 - 3 hours. If enough time has passed after collecting them, then keep them in water for 4 - 5 hours. This will allow them to remain crispy throughout the long winter storage period.

Always soak vegetables with a reserve, according to the principle “it’s better to have some left over than not enough.” We can never calculate exactly how many fruits we can put in a jar; it depends on their size.

2. After the time is up, drain the water and rinse the fruits thoroughly again under running water. Then cut off the ends. Try the end from the tail, it should not be bitter.

3. Place the fruits on a towel to drain excess water.

4. Rinse all leaves, tarragon and dill. Pour boiling water over them, hold in it for a minute, and remove. Also put everything on a towel.

5. Peel the garlic, dividing it into cloves. If they are not very large, then leave them whole. If they are large, then cut into pieces.

Garlic turns out very tasty when marinated, so I try to leave the cloves whole. And sometimes I even break the recipe and add a few more cloves than the recipe calls for. This does not interfere with the overall taste at all.

But don't overdo it, too much garlic makes the finished product soft.

6. Wash the tomatoes. Use a toothpick to make two or three punctures in the place where the branch is attached.

You don’t have to add tomatoes, but we will need them to add flavor and better preservation. Tomatoes contain natural acid, and in part they can also be considered a kind of preservative.

7. Also prepare all the peppers, salt, sugar and 70% vinegar essence. I always use essence in conservation; for me it is much easier to use, and I never make mistakes with it.

Because you often come across recipes that simply say “vinegar” - “so much”, and you only have to guess what percentage of this vinegar is. Because of this, mistakes often occur, and if the vinegar is not added, the jar may explode, and if it is overfilled, the cucumbers will turn out to be too sour.

Prepare everything at once so you don’t forget anything in a hurry. When my daughter was not yet as old as she is now, she might, for example, forget to put salt in a jar. And in winter, having opened such a jar, we received them completely unsalted.)))

8. Wash the jar and metal lid (not self-screwing) with soda and sterilize using one of the known methods. It is better to do this in advance so as not to put the ingredients in a hot container.

9. Now that we have everything ready, let's start making a bookmark.

Place half of the horseradish leaf as the first layer. Some other leaves and dill. In total, we will lay out the greens in three layers - at the bottom, at the top and in the middle, so divide the contents into 3 parts.

10. Immediately lay down all the peppers in their variety. Add red hot peppers (it can be green, but always hot) to taste. Consider the degree of its spiciness and your taste preferences. I usually cut a piece of 1.5 - 2 cm from the pod.

And remember that it is the most pungent in the seeds, so it is better to clean them out if you decide to add this part of the pod.

11. Start laying out the fruits. Put larger ones down, smaller ones up. Sprinkle with garlic cloves in random order.

Lay them out as tightly as possible, literally squeezing them wherever you can.

12. Place a second layer of greens and two tomatoes in the middle.

13. Then again cucumbers and garlic. Then two more tomatoes and a layer of greens.

Leave some room for salt and sugar. We also immediately pour them into the jar in the required quantity.

14. Put the water on to warm up; we will need 1.5 liters of boiling water. You can boil the required amount in a kettle.

15. Place the jar on a rag or napkin. Pour boiling water into it to the very top and cover with a sterilized metal lid.

Air bubbles will begin to appear coming out of the cut areas. They need help getting out of the bank. To do this, we place our hands on the sides of the jar and begin to turn it from side to side, as if shaking it slightly. In this way, keep the jar for 5 - 7 minutes, shaking it periodically.

16. Then remove the metal cover and put on the plastic one with holes. Prepare a pan and pour the brine into it. Place the pan on the fire and bring the contents to a boil. Let it simmer for 1 - 2 minutes.

In the meantime, put the kettle on to boil; we will need additional boiling water.

17. While the water is boiling, crush the aspirin tablets. Let me remind you that for a 3-liter jar we need 2.5 tablets.

18. Pour it into the jar, right on top. And as soon as the brine boils for a couple of minutes, immediately pour it back into the jar.

As we can see, there is no longer enough liquid. To do this, we should already have a kettle with boiling water ready. But first you need to prepare the vinegar essence. And holding a spoon with essence in one hand and a teapot in the other, pour in both at the same time. All the essence, and as much boiling water as needed so that it is poured right up to the neck.

19. Immediately cover the jar with a metal lid.

From this moment on, do not open the lid under any pretext!

20. Let the jar stand in this position for 5 minutes, while rotating the jar again, expelling air bubbles.

21. Then tighten the lid with a seaming machine.

If large cucumbers are placed in the jar, then there should be three fillings. And only with the third one can you tighten the lid.

22. Turn the jar over and cover it with a blanket. Leave in this position until completely cooled.

23. Then turn it over again and place it as usual. Store in a cool, dark place.

Such a preparation can be stored perfectly, for at least a year or two. Long-term storage does not affect the taste in any way.

They turn out moderately salty and sweet, slightly sour, crispy and have a pleasant taste. The brine has the same pleasant taste; it turns out light and transparent. And you can drink it if you wish, it also turns out very tasty.

Here's the recipe! Although it turned out to be big, it’s actually very simple. And most importantly - what is the result!

By the way, I didn’t mention one more advantage of this recipe. Every year I preserve my cucumbers using it, for probably 35 years now. In all these years, not a single jar has “taken off.” Over the years I have lived both in the south and in the north; both in the apartment and in the house - and in any conditions, the jars are stored perfectly!

“Assorted” tomatoes and cucumbers

You can also cook early vegetables using the recipe given above. This is very convenient, especially when canning in three-liter jars. In this case, you get two delicious snacks at once.

As I said, the recipe is exactly the same. The only thing we need is less cucumbers and more tomatoes.

In this case, use not very large tomatoes. Plum-shaped varieties such as ladyfingers are great. They are quite fleshy, with a fairly thick skin, which allows you to preserve the tomato in its entirety. To prevent the tomato from bursting, you need to prick it with a toothpick in two or three places near the “butt”.

Or you can use cherry tomatoes, they are small and elastic, and... Both using tomatoes alone and other vegetables.

When laying out, first add herbs and spices, then cucumbers. Then again greens, and already tomatoes. Also place greens on top.

There are also two fills, as already described. As preservatives we use salt, sugar, vinegar essence and aspirin (2.5 tablets per 3-liter jar).

So this recipe is universal. We prepared assorted dishes using it, today I brought to your attention a recipe for cucumbers, and now this is an option.

But in fact, there are quite a lot of recipes for preparing cucumbers and tomatoes. And I would like to invite you to watch one of these recipes in video format.

Tomatoes themselves are an excellent preservative, as they contain quite a lot of acid. And they are even proposed to be closed with screw caps.

So choose a recipe to your taste and cook as you like best, and according to the recipe that you like best.

Canned cucumbers with citric acid

According to previous recipes, we made preparations without sterilizing the jars. And using this recipe as an example, I would like to tell you how to preserve with sterilization.

Typically, fruits that do not have vinegar added require sterilization. And although in this recipe we will add citric acid to the marinade, we cannot do without additional protection for successful storage.

We will need (for a 3-liter jar):

• cucumbers - 2 kg
• garlic - 3 - 4 cloves
• dill with seeds - 2 tbsp. spoons
• horseradish - 0.5 sheets (or 1 teaspoon grated)
• black peppercorns - 4 - 5 pcs
• allspice - 3 - 4 pcs

For brine per 1 liter of water:

• salt - 1/4 cup or 3 tablespoons
• sugar - 1 tbsp. spoon
• citric acid - 1 tbsp. spoon

Preparation:

1. Wash jars and lids with soda and sterilize.

2. Pre-soak the fruits in cold water for 2 - 3 hours. Then wash thoroughly and cut off the ends.

Do not use very large specimens; small or medium-sized vegetables are suitable for this recipe.

3. Place all the seasonings and herbs in a jar. Then add cucumbers. For better salting, it is better to place them in a vertical position. But you can lay it out this way, especially if the fruits are small in size.

4. A three-liter jar will require approximately 1.5 liters of water. Therefore, all the ingredients for the brine will need to be taken in the right quantities.

5. Put the water in the pan on gas. Add salt, sugar and citric acid and bring to a boil.

6. Pour boiling brine into the jars right up to the neck. Cover with a metal lid.

7. Place a rag napkin in a large saucepan and pour a little water. Heat it slightly on gas and place the jar with all the contents. Add more hot water if necessary.

Ideally, the water should reach the shoulders of the jar, or a little less.

8. Bring to a boil and note the time. For sterilization we need 20 minutes from the moment of boiling. This is for a three-liter jar.

9. After the allotted time, remove the jar with tongs, making sure that the lid does not open. If air gets into the jar, it probably won’t be able to be stored for long, and in the worst case, it will even “explode.”

So take your time and take it out carefully.

If such a nuisance does happen, and the lid still moves slightly, then you need to add boiling water right up to the neck, cover again with the lid and again set to sterilize for about 15 minutes. But in this case, the cucumbers will no longer turn out crispy, they will simply be overcooked.

10. Screw on the lid using a special machine. Turn the jar over, place it on the lid and cover with a blanket. Leave in this position until completely cooled.

11. Then turn it over to its normal position and store it in a cool, dark place.

Canned sweet cucumbers in liter jars

It is very convenient to preserve cucumbers in liter jars, especially when the family is not very large. If you open a jar like this in winter, you’ll be ready to eat it right away. And it definitely won’t stagnate in the refrigerator.

You can preserve in liter jars according to any of the recipes proposed today. But for variety, I offer this version of the sweet preparation.

We will need:

• cucumbers - depending on size
• garlic - 2 cloves
• dill - 2 umbrellas
• horseradish leaf - 1/3 part
• cherry leaf - 2 - 3 pcs
• currant leaf - 2 pcs
• cloves - 1 bud
• black peppercorns - 5 pcs.
• allspice - 1 pc.
• vinegar essence 70% - 0.5 teaspoon

For the brine:

A liter jar very tightly filled with fruits will require about half a liter of water. The required amount of salt and sugar is given for this amount.

• salt - 1 tbsp. spoon
• sugar - 2.5 tbsp. spoons

Preparation:

1. Pour cold water over the cucumbers and let stand for 2 - 3 hours. Then wash them in clean water and cut off the ends. Place on a towel to drain.

2. Wash the greens, you can scald them with boiling water and also place them on a towel. Peel the garlic. And immediately prepare all the spices, salt and sugar.

3. Place half the required portion of horseradish leaf in a sterilized jar. If approximately, then this is a strip 4 - 5 cm from a normal sheet. Then lay out an umbrella of dill, a leaf of cherry and currant.

Immediately add all the spices and herbs and garlic.

4. Place cucumbers. Try to take them small and place them very tightly together. In the first row you can place them next to each other vertically. And only then put the smallest of them on top, that is, horizontally.

5. Leave room for dill, another cherry leaf, currants and horseradish.

6. Boil boiling water in a kettle and pour the contents up to the neck. Cover with a sterilized lid. Leave for 10 - 15 minutes. The criterion of readiness can be the fact that you can calmly pick up the jar.

7. Meanwhile, boil the water for the brine, add the required amount of salt and sugar to it, and when it boils, pour in the vinegar essence, then let it boil again.

8. Pour warm water from the jar and pour boiling brine, right up to the neck. If there is not enough brine, add boiling water from the kettle. It’s best to make extra brine.

9. Immediately cover with a lid. Let stand closed for two to three minutes to release any air bubbles, if any remain. But under no circumstances open the lid.

10. Then tighten it with a special seaming machine.

11. Turn the jar over and place it neck down under a blanket or rug. Leave in this position until completely cooled. Then turn it over again and place it in a cool, dark place for storage.

This preparation is stored well, and you can store it in your apartment’s pantry.

If you want to prepare several liter jars, then simply multiply the amount of all ingredients proportionally by the number of jars.

According to the same recipe, you can prepare it in either three-liter or two-liter jars. 750 gram jars with screw caps are also suitable.

Preparation with mustard for storage in the apartment

In fact, of course, all today’s recipes are intended for storage in an apartment, and this has already been a proven fact many times. But here is another one of these recipes that may come in handy in your piggy bank.

It is not quite ordinary, and its unusualness is that it is prepared in a marinade using mustard. Try this canning option too. He is also good and has a lot of fans.

Slightly spicy, sweet and sour cucumbers are obtained as a result of this preparation.

Also here, you can see how to sterilize and seal jars. For young housewives who are just gaining experience, this will be very useful.

And if you like such spicy, spicy cucumbers, then there is a whole article on this topic. It gives many interesting recipes using mustard, both in finished form, in seeds and simply in powder. You can take a closer look at the recipes.

Or maybe someone will be interested in sour vegetables. And for such lovers there is also a certain way

In today's recipes, I tried to offer you only time-tested recipes. What they all have in common is that they invariably produce very tasty and crispy preparations. Therefore, feel free to choose any of the recipes and make preparations for the winter.

How to preserve cucumbers so that they are tasty and crispy

These tips will be useful to you with any of the chosen methods, so be sure to take them into account.

• Before canning, be sure to soak the fruits in cold water for several hours

• cut off the ends on both sides and taste the fruits so that they are not bitter
• fill the jars with fruits very tightly, so that you can’t put any more of them in
• so that all the fruits are salted evenly, take them of the same size for each of the jars
• Be sure to use a horseradish leaf, it will prevent the brine from clouding
• use cherry and blackcurrant leaves, they give the necessary crispness to the fruit
• a sprig of tarragon gives the flavor of barrel cucumbers and keeps them plump and firm
• don't put too much garlic, it softens the fruit
• Use coarse, non-iodized salt for salting.
• For better storage of the blanks in the apartment at room temperature before seaming, pour boiling water over them two or three times directly in the jar, each time draining the cooled water. Let it stand for 5 – 7 minutes, then drain. Only the third time fill it with brine, and after pouring the vinegar, roll it up.
• Be sure to sterilize empty jars and lids
• Do not use canned food that has a swollen lid. This is life-threatening!

These are the basic rules that will allow you to eat delicious cucumbers all winter.

If after reading, or during canning you have any questions, then ask them in the comments. If I am in touch, I will try to answer you as quickly as possible. But it’s better, of course, to ask questions in advance, since I’m not always at the computer. Sometimes they ask a question right from the cooking area, and I can see it only two or three hours later. And I can imagine how worried a person is when they don’t respond on time.

Please treat this with understanding!

But I hope that I wrote everything clearly and in detail, in any case, I tried to make it so!

Cook, and let you always get the most delicious preparations.

Bon appetit!

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.