It's already spring, and summer is just around the corner. Summer is a hot time, the season for delicious preserves. I really love making preparations for the winter. Everyone loves cucumbers here, both children and adults. In winter, you can serve this yummy dish with potatoes, porridge, and pasta.
Today I have prepared for you a selection of recipes, with all the subtleties and tips that will be useful to you at the time of canning. Share with friends and save to your social pages. networks so as not to lose the recipes, because they are all very good.
We cannot imagine a single winter holiday table without this appetizer. I cook according to different recipes, I like sweet and spicy ones, they can then be used for different dishes.
If you cook in liter jars, it is better to take small cucumbers, so they will look better. For example, 1 liter jar is enough for our family; we eat it right away or serve it for a holiday.
This year I made a jar of mustard to try, it had a very interesting taste, piquant, I expected it to be spicy, but it turned out not to be the case. I also want to cook it in ketchup, and I’ll try to make it spicy, although I won’t do much, since children obviously won’t like it spicy, this snack will be for adults.
They can be prepared in containers of different sizes. If you have a very small family, then you can take half-liter jars, and if you have a large family, then 1.5 or 3 liter jars.
Half liter and liter containers are convenient for canning gherkins. Who is comfortable in the process of canning, and who calculates what.
How to pickle cucumbers to make them tasty and crispy
In my collection of recipes, there are a lot of interesting things, there are some subtleties and notes that will be useful to housewives in preparing this wonderful preparation.
- Use vegetables that were immediately picked, or no more than a day old.
- For the marinade you need clean well or spring water; chlorinated water from the tap is not suitable.
- You need rock salt, not iodized in any case.
- Choose green vegetables, with thin skin, preferably small in size.
- For crunch, put in jars: horseradish root, currant leaves, oak leaves, cherry leaves.
- To avoid the appearance of emptiness in vegetables, be sure to soak them in cold water for a couple of hours, they will become stronger.
- To preserve hardness and elasticity, pouring should be repeated (2-3 times, without sterilization).
- The following are used as spices and herbs: onions, garlic, carrots, horseradish leaves, oak leaves, cherries, currants, dill, parsley, basil, mustard, and even marigolds, yes, it is this flower that adds piquancy to the preservation.
- Mustard seeds will add density, but garlic, on the contrary, will make them a little softer.
- To make the cucumbers crispy, some housewives add vodka to each jar.
- It’s better not to wrap the jars, or do it for a couple of hours; it’s important not to overcook, otherwise they will look like boiled.
These are some simple tips, and if you have anything to add, please write below in the comments. These tips will be useful to many housewives, and especially to beginners.
TOP 15 recipes for quick preparation of pickled cucumbers for the winter
Hello, friends and guests of the culinary blog!
The long-awaited time for vegetables has come. And quick-cooking summer lightly salted cucumbers are the most desirable and sought-after snack that looks bright both on a holiday table and on an everyday basis. It goes well with meat dishes and other side dishes, but it’s especially delicious with barbecue or new potatoes, mmm, just a fairy tale! And if you crumble them into a salad, what could be tastier?!
You can marinate gherkins in different ways - warm and cold, and the option of preparing them in a bag is especially popular now, which you can almost immediately eat. All these options are in this article, tested and constantly present throughout the summer on my table. And most importantly, they don’t get boring, and as soon as the last cucumber disappears, the family demands to cook them again and again. And I’m just glad, because it’s very simple, easy and fast!
And if we are going to grill kebab, then such cucumbers are simply an integral part along with a kebab of champignons and chicken hearts. Then the picnic turns out delicious, satisfying and varied!
Choose a recipe to your liking and experiment with aromatic crispy snack...
Crispy pickled cucumbers without sterilization: a very tasty recipe
This recipe is designed for a 1.5 liter jar, if you cook in 3 liter jars, then increase the ingredients by 2-3 times. This is a proven and reliable recipe; it can be stored both in the cellar and in the apartment.
Ingredients for a 1.5 liter jar:
- 1 tbsp. spoon of salt (heaped)
- 2 tbsp. spoons of sugar
- 3 tbsp. spoons of vinegar - 9%
- 2 pcs. bay leaves
- 5 pieces. allspice
- 2 cloves garlic
- fresh dill or seeds (amount to taste)
Wash the cucumbers and soak them in cold water for 2 hours to strengthen them. In the meantime, prepare the jars and spices. Wash the jars with soda and sterilize. Boil iron lids.
You can take fresh dill or seeds; with seeds, it turns out even tastier.
Place garlic in jars; if the cloves are large, then they should be cut; if they are small, then do not cut them. We put the spices in jars; in addition to the aroma, they give the cucumbers elasticity and protect them from the action of bacteria.
We take out the cucumbers and cut off the place where the flower is attached; in common parlance people call them “butts”. It sounds funny, of course, but that’s what my grandmother called it. Some people cut it off, some don’t, see for your own reasons.
When canning, it is important that there are no limp fruits; no marinade will help them. After canning, the cucumbers will remain crispy, but limp; it is better not to preserve them.
We put the vegetables in sterile jars, putting the largest ones on the bottom and the smallest ones on top. Place tightly. Close the jars with sterile lids.
In the meantime, put the water on the fire, bring it to a boil, and simmer for several minutes. And we fill each jar, there is no need to pour water into the whole jar at once.
You need to pour it into the center, a little into each jar, so that the jars are steamed and do not burst. Then a little more, and a little more, and so pour boiling water to the top.
Cover the jars with lids and wrap them with a towel. In the meantime, put the second portion of water while the water boils, the jars are covered with a towel.
We drain the water into a saucepan and add new water. The water must be boiled and hot. We repeat everything again, wrap the jars with a clean towel. Now you can safely pour boiling water without fear that the jars will burst. Don't forget to cover them with iron lids.
Drain the water from the cucumbers, cover with a lid with holes, and drain the water. Take the jar with a towel, it’s more convenient to hold it, since the jars are hot.
Now add salt, sugar and vinegar into each jar. Not all at once, but in parts. Pour into 3 jars, cover with boiling water, and then into the remaining jars.
If you have essence instead of a bite, then how to properly dilute it. How to make 9% vinegar from 70%?
1 teaspoon of vinegar essence = 8 teaspoons of 9% vinegar - 7 teaspoons of water
Fill the jars with boiling water, the water should not just boil, it should bubble in the pan. Do not pour straight to the top. Cover with lids and roll up.
Then turn the cucumbers upside down, be sure to lay a towel on the table. Wrap a towel on top. Leave for a couple of hours, and then turn the jars upside down and put them in a cool place. If you leave them wrapped up, they may become soft.
When you poured boiling water for the last time and rolled it up, shake the jar so that the bulk ingredients dissolve. In this way you can pickle zucchini, zucchini, and squash. Salads and pickle soup are tastier and more tender with zucchini.
Crispy sweet cucumbers for 1 liter in Bulgarian style
This is really super duper, well, this is for those who love sweet shades in their taste. Personally, I go crazy over these, and my family always looks at them and licks their fingers, because the brine turns out amazing. Thanks to the right spices and seasonings. That’s exactly how, in Soviet times, such delicacies were prepared and stored strictly in a cool room.
Previously, almost no one knew that you could go and buy pickled cucumbers in a store, but why should you, if you can make such homemade greens quickly and easily? There is no need for special efforts here and beyond your abilities either. So go ahead, ladies and gentlemen.
We will need:
- small cucumbers
- mustard seeds – 1.5 tsp
- horseradish leaves - a couple of pieces
- garlic – 4 cloves
- black peppercorns – 6 pcs.
- bay leaf – 4 pcs.
- hot capsicum – 1 pc.
- black currant leaves - at your discretion
- cherry leaves - optional
- allspice peas – 6 pcs.
- dill - umbrella or dry
- vinegar 70% - a couple of drops under the lid
For 1 liter brine:
- salt - 40 g
- sugar - 150 g
- citric acid - 1 tsp
Stages:
1. Rinse vegetables and herbs well and pour boiling water over them. Next, the cucumbers need to be placed in cold water for 1 hour so that they become stronger and saturated with water. Then put everything in jars. That is, you need to put all the ingredients on the list into each sterile jar (except those for the brine).
And only after that, pour boiling water and cover with lids, let stand for 10 minutes. Then drain the water and pour it into the pan. Boil it. You need to repeat this procedure several times, that is, 2 times.
2. And then make a brine from such water, add salt, granulated sugar and citric acid. Stir. And boil for a couple of minutes. And then fill the jars to the brim with this marinade. Put on the lids and roll up with a machine.
3. Lift the containers and place them on the other side, insulating them with a blanket. Keep it like this for 24 hours. And then store in a cool place, such as a cellar or refrigerator.
We marinate cucumbers with vodka and marigolds, they turn out like barrel cucumbers
Have you heard before that marigolds are added not only to cucumbers, but also to tomatoes? Surprised? Many housewives note a certain similarity between the flowers and the spice saffron, which adds a piquant and interesting taste to vegetables.
If you doubt the taste, make a sample jar. And after evaluating all the cooking technology and taste, decide whether you will cook this, whether you like the aroma and taste.
Ingredients:
- Cucumbers - 1.5-2 kg
- Currant leaves
- Horseradish leaves
- Dill umbrellas
- Shchiritsa (amaranth) - optional
- Marigolds, several pieces
- Garlic - 4-5 cloves
- Salt - 100 g
- Vodka – 50 g
- Water
It is better to take cucumbers of the same size. Small ones are more tasty, but large ones may be empty inside, or there are large and hard seeds in the middle.
Wash the vegetables, fill them with cold water and leave them for 2 hours. Wash the jar and sterilize it. Place herbs and spices at the bottom of the jar.
Marigolds, also known as Chernobrivtsy, are a beautiful and unpretentious flower. But few people know that these flowers are a spice that is often used instead of saffron in preservation.
Don’t forget about the Barkhar flowers, you might know them by the name Chernobryvtsi. They come in yellow or orange. Three liter jar. Fill the jar with vegetables. Larger at the bottom, small at the top.
You don’t need to throw it on just the right way, otherwise it won’t fit much, you need to lay it out beautifully and neatly. Then it will fit more, and it will look beautiful.
Take 1 liter of water, add 100 grams of salt, mix well. The water is the most common. Pour it into the jar; if there is not enough water, you need to add it.
Leave for 4 days at room temperature. At first the brine will be like water, but then it becomes cloudier, and that’s how it should be. After 4 days, drain the brine and boil.
Meanwhile, while the marinade is boiling, we pour cold water over the cucumbers, shake, and drain the water. We don't need her. Pour it into the jar. We kind of wash the cucumbers. Pour vodka into cucumbers.
Fill them with hot brine, roll up the iron lids using a key, do not forget to boil the lids well. It is important that the marinade boils well, and boils for about 5 minutes, then just pour it in.
Turn the lid down and after cooling, put it in a cool place. The cucumbers come out like barrels, very tasty and crispy. Try this recipe, I promise you will like it.
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.
- water
Delicious pickled cucumbers with chili ketchup for the winter
A friend of mine has been making this recipe for many years; it turns out delicious cucumbers, crispy and piquant. They eat them with potatoes in the winter, and sometimes indulge in vodka during the holidays. The recipe is not complicated, very simple, it is prepared quickly, the main thing that takes time is preparing the ingredients.
Ingredients:
- cucumbers - 5 liter jars (2.5-3 kg),
- water - 2 l.,
- sugar - 1 glass,
- vinegar 9% - 1 glass,
- chili ketchup - 1 glass,
- salt - 2 tbsp. spoons,
- currant leaves - 15 pcs.,
- cherry leaves - 15 pcs.,
- parsley - 50-70 g.,
- dill - 5 umbrellas (or 2.5 teaspoons of dill seeds),
- garlic - 15 cloves,
- peppercorns - 5 pcs. per jar
- 2 liters of water
Spices can be added or removed as you wish. Everything is prepared simply, pour vinegar into a bowl, add ketchup, chili, sugar and salt. Mix everything well and set aside, wait until the sugar and salt dissolve. In the meantime, so as not to waste time, let's deal with cucumbers.
If the cucumbers have been stored for a day, it is better to fill them with cold water and leave for 2-3 hours.
Cucumbers need to be washed; it is best to take small-sized fruits. We sterilize the jars in advance, add 2-3 leaves of cherries and currants, a couple of cloves of garlic, 5 peppercorns, half a teaspoon of dill seeds, parsley. Now add cucumbers.
Now fill them with brine, do not forget to stir the brine, there may be some undissolved sugar or salt left.
The brine we prepared is enough for exactly 5 liter jars.
Now put the jars in a pan, take a high and wide one so that all the jars become. Place a towel on the bottom of the pan. Lay out 5 jars. Fill with water so that each jar is covered 2/3 with water.
Cover with sterile lids. Personally, I boil the lids for 15 minutes in water, and then shake and cover the jars.
We put everything on the fire, wait until it boils, from the moment of boiling we boil liter jars for 15 minutes, and half liter jars for 8 minutes. During the cooking process they change color.
After you have timed 15 minutes, take out the jars and roll up the iron lids. Be careful, they are very hot.
There is no need to wrap anything, just set aside the already rolled up jars to cool. By the way, you can take jars with screw-on lids, this will make the process easier.
We remove and store the preparations in a cool place, but such canned food is perfectly stored in the apartment.
Pickled crispy cucumbers in a three-liter jar (amazing recipe)
I would like to share one rather original recipe, in which the marinade is prepared using one interesting technology, namely, it will be based on apple juice. And besides, he will still be without sterilization. Cool!
The calorie content of pickled cucumbers per 100 g is only 16 Kcal, and there is absolutely zero fat.
We will need:
- cucumbers - about 1-2 kg
- apple juice – 0.7 kg
- dill with umbrellas - 3-4 pcs.
- salt - 1 tbsp
- sugar - 1 tbsp
Stages:
1. Wash the vegetables thoroughly and cut off the “butt” from each cucumber. Then push them into jars together with the dill. Then pour the juice into the saucepan and add sugar and salt. Boil it.
2. Fill a glass container with this marinade and let stand for 5-10 minutes, and then drain. Then repeat the procedure 2 times (fill and drain).
3. Seal with twist lids and leave to cool in any warm place, for example under a blanket. In a day, jars with delicious preparations can be taken to the pantry, and when the right moment comes, they can be opened and treated to all your family and friends.
How to make sweet crispy cucumbers for a 1 liter jar
I offer a very tasty recipe for pickled crispy cucumbers, they are prepared very quickly and without hassle. Make this recipe to try. The specified amount of ingredients makes 3 liter jars.
Ingredients:
For 3 cans of 1 liter each
- Cucumbers – 2 kg.
- Water – 1 liter
- Sugar – 200 gr.
- Salt – 2 tbsp. l.
- Garlic - 6 teeth.
- Vinegar 6-9% - 200 ml.
First, let's prepare a sweet marinade; to do this, put water in a saucepan, add sugar, salt, and vinegar. Mix everything and put on fire. Bring to a boil, turn off the heat, and let cool to room temperature.
During this time, wash the jars with food water, sterilize them, and boil the lids for 10-20 minutes. Place 2 cloves of garlic into jars. We don't need anything else in this recipe. This is the recipe for simple and delicious vegetables.
It is very important not to buy vegetables at the market, homemade, or to use those that you grew in a store or supermarket for canning.
Lay out the washed cucumbers. So that they are not wet, when I wash them, I lay them on a kitchen towel to remove excess water. Place the vegetables tightly into the jar.
Fill them with the prepared marinade. This amount is just enough for 3 liter jars.
Place the jars in a saucepan, pour water, more than half of the jar, and put it on the fire. Line the bottom of the pan with a towel. Cover the jars with lids. Boil for 7-10 minutes, focus on the color of the cucumbers, they should change color.
During the entire sterilization process, do not open the lids, this is important.
As soon as the vegetables change color and there are no green spots left, take out the jars and screw them on. If the covers are made of iron, we do this using a key. If the jars have screw-on lids, then screw them on. Be careful, the jars are hot, take special tongs or a towel so as not to burn your hands.
If there are air bubbles inside the jar, then take it with a towel and turn the jar, this way you can get rid of the bubbles.
Turn the jars over, wrap them, and leave until completely cool. I leave them on the table and wrap them in a towel. The next day we turn the jars to our usual position,
You can store it in your apartment or any other cool place.
Marinate cucumbers in 3 liter jars with aspirin
If this recipe suits you, or you have a large family, then you can cook vegetables in three-liter jars. Our mother always cooked this way, we had a large family, I mostly cook only in liter ones, personally, it’s so convenient for me.
Ingredients:
- cucumbers (as many as you want)
- Sweet pepper
- black currant leaves
- horseradish leaves
- dill with umbrellas
- parsley
- garlic
- peppercorns
For a 3 liter jar we take:
- 3 tbsp. l sugar (heaped)
- 2 tbsp. l salt (without slide)
- 1 tablet of aspirin (Acetylsalicylic acid)
- 1 tsp vinegar 70%
To make this recipe, watch the video, prepare your ingredients, and cook these vegetables. I'm sure you and your loved ones will love this recipe.
Spicy pickled gherkins for the winter with red pepper and horseradish
This option is suitable for spicy lovers, as we will marinate with hot red pepper. You don’t always want sweet or salty vegetables, sometimes you want spicy ones.
The recipe includes horseradish, garlic, carrots, oak leaves, horseradish. If you like vegetables with spices, so rich, tasty, crispy, and aromatic, then I offer you a recipe.
Gherkin (from the French cornichon) is the name of several groups of small-fruited varieties of plants of the species Cucumber (Cucumis sativus L.), and their small fruits, harvested before full ripening and used for canning, usually by pickling[1]. Traditionally, the length of such fruits is slightly more than 4 cm, but does not reach 8 cm.
For 2 liters of marinade:
- Water - 2 l.
- Salt - 4 tbsp. l.
- Sugar - 3 tbsp. l.
- Spices from a pack (mustard seed, black pepper, dill seed, allspice, cloves, bay leaf)
You will also need:
- Cucumbers - by number of jars
- Carrots - 1-2 pcs.
- Horseradish (root) - to taste
- Garlic - 3-5 cloves
- Hot red pepper - 1 pc. per jar
- Dill umbrellas - 2-3 pcs.
- Oak leaves - 1 pc. per jar
- Vinegar 70%
The carrots need to be peeled, washed, cut into thin slices, and the garlic must be peeled. In sterile jars we place garlic, an umbrella of dill, several pieces of carrots, one oak leaf (they will make the cucumbers strong), and a pod of hot red pepper. Black peppercorns, horseradish (peel the horseradish, cut into slices). Wash the cucumbers and place tightly in jars.
Boil water, you can do this in a kettle, fill all the jars with boiling water. We leave the jars on the table, let them cool, we need to cool them to room temperature.
Take a pan, pour salt and sugar into it. You can add any spices you wish. Drain the water from the jars.
Place the marinade on the fire, boil for about 5 minutes, then pour it into jars with cucumbers. Pour vinegar essence into each jar. Vinegar essence 70%, add a full teaspoon to a half liter jar.
We roll up the lids of the jars, which must first be washed, filled with water and boiled for 15 minutes. Roll up the key. There is no need to wrap it up, leave it in the room until it cools down, and then put it in a cool place.
Cucumbers taste sharp and crunchy; they can be stored in the basement for up to 2 years. You can even store these pickled cucumbers in your apartment.
Sliced cucumbers for the winter - you'll lick your fingers!
This miracle probably looks more like a salad, but again, everything will depend on how you cut the gherkins and in what way. After all, you can simply chop them into circles or pieces, or you can place them in a jar in the form of long segments or sticks. What do you do as usual? Share your opinion.
The convenience of this technique is that as soon as you open the workpiece, you can immediately place the cucumbers on a serving plate.
For horizons. Do you know that cucumbers can be called pumpkin in another way, that’s the original name. This is because they belong to the pumpkin family.
Pickled cucumbers in Bulgarian style as in a store in the USSR
I want to share an old, time-tested recipe for pickled vegetables for the winter. This recipe is so delicious that everyone loves it without exception. Everyone who tries it asks for the recipe.
Ingredients for marinade:
- 1 liter of water
- Salt - 4 tbsp. l (without slide)(50 g)
- Sugar - 8 tbsp. l (without slide)(80 g)
- Vinegar 9% - 8 tbsp. l.(80 ml)
Spices per jar (1 liter or 1.5 liters)
- Bay leaf - 1 pc.
- Allspice 4 - 5 peas
- Cloves - 1 pc.
- Black pepper - 4 - 5 peas
- A few onion rings
- Carrots 1-2 pcs. small
Cucumbers need to be washed and soaked in cold water for 2-3 hours. Prepare the spices, this recipe uses cloves, unlike other recipes. Sterilize the jar, add onion rings, a couple of carrot slices, peppercorns and clove buds.
Place the cucumbers tightly into the jar. Try not to have too many voids, larger ones at the bottom, smaller ones at the top. You can add carrots to the voids for beauty.
Pour boiling water over the cucumbers. I usually put the kettle on, boil it, and pour it in. Cover with a sterile lid and set aside for 15 minutes. In the meantime, prepare the marinade, pour salt, sugar, vinegar into the pan, and add water.
After 15 minutes, we need to drain the water that we previously poured over the vegetables. Boil the brine over medium heat for about 5 minutes and pour it into a jar with cucumbers.
Close with a sterile lid. Turn the jar over, wrap it up, and leave it until it cools completely. Vegetables according to this recipe turn out like store-bought ones, as they used to be in the USSR.
Delicious recipe for pickled cucumbers with red currants without vinegar
This is a useful option for rolling, since we will cook without vinegar, using red currants instead. A 1.5 liter jar requires a glass, and a bottle requires 2 glasses. The vegetables turn out crispy, have a pleasant pink hue, and are incredibly tasty and aromatic.
Ingredients for marinade:
- 1 liter of water
- 50 g salt
- 100 g sugar
For a three-liter jar you need:
- 1 liter marinade
- 2 kg cucumbers
- 2 cups red currants
Preparation is standard, washed jars and lids, always sterile. Add spices to the bottom of the jar: a couple of cloves of garlic, a couple of blackcurrant leaves. All other spices are to your taste. The cucumbers were washed.
We fill the jars with cucumbers, do it like this: a layer of cucumbers, a layer of red currants. So fill the jars to the top, the last layer is red currants.
Meanwhile, prepare the marinade. Add 100 grams of salt and 50 grams of granulated sugar per liter of water, bring to a boil, boil, and fill the jars.
After we have filled them with brine, we cover them with sterile lids and sterilize them. To do this, pour water into the pan, place a towel, and place the jars. There should be more than half the jar of water. The jars should not touch each other, but should be kept at a distance from each other.
Sterilize after boiling for 3-4 minutes, and then roll up. Turn the lid down, wrap it up, and leave it overnight. Then, in the morning, we return it to its normal position and take it to the cellar, leaving it there for storage.
