Sweet crispy cucumbers for the winter - recipes for pickled sweet and sour or spicy vegetables without sterilization

You can never have too many canned cucumbers. Housewives prepare them according to different recipes. Some people like to crunch on pickled cucumbers, while others prefer pickled, barrel or lightly salted cucumbers. Today we offer simple recipes on how to prepare sweet cucumbers for the winter at home without sterilization.

The piquant, slightly pungent taste and smell of spices, dill and garlic make the preserved food incredibly appetizing. These cucumbers are ideal for sandwiches and salads. It’s definitely not worth making a pickle out of them, but serving it with fried or boiled potatoes is just right. The approximate calorie content of the preparation is 22 kcal.

Sweet cucumbers for the winter - the most delicious recipe for a liter jar

That year, on the Internet, I saw a very interesting recipe for marinushki with onions and carrots. As an avid experimenter, I decided to try it. Did I like it? Very! Firstly, the brine is so clear and appetizing (and delicious, by the way). And the greens are just the bomb! Crispy, sweet, moderately salty.

I tried it myself and now I recommend it to everyone!

Ingredients:

Marinade for 1 liter of water:

• Salt without additives – 1 tbsp.
• Acetic acid 70% - 1 tbsp.
• Granulated sugar – 3 tbsp.

For each liter jar:

• Onions - several half rings
• Carrots – 3-4 circles
• Garlic – 3-4 cloves
• Hot pepper optional
• Dill (greens or umbrellas) to taste
• Leaves of cherry, currant, etc. for aroma - 1-2 leaves

Preparation:

1. Wash the cucumbers and soak them in very cold water for 3 hours, or even more.

2. Prepare the brine immediately. We put water to boil, add salt and granulated sugar. When the liquid boils and the grains of sand dissolve, turn it off. Pour in vinegar, stir and let cool.

For a liter jar you will need about 0.5 ml. brine.

3. We use small, liter containers. Small cucumbers are suitable here. The containers need to be washed; sterilization is not necessary.

4. Peel the onion and cut into fairly large half rings. We put a couple in each jar.

5. If the garlic cloves are large, they need to be chopped. Small ones can be sent whole to the jar. Dill, currant leaves and other aromatic green stuff are also sent here.

6. We peel the carrots, cut them into circles, about 0.5-1 cm thick. We also put them in jars.

For spiciness, you can add a small piece of chili pepper.

6. You can cut off the ends of the greens, or you don’t have to. Place them vertically in jars. You can put a little more garlic on top. If there is room, add small, hooked cucumbers. For flavor, cover it all with another sprig of dill.

7. Fill with cooled brine to the very top. Then cover with a lid without clogging.

8. Take a wide saucepan. Place a cloth napkin or towel on the bottom. We place jars of cucumbers here. Pour warm (not hot!) water into the pan. Approximately up to the hanger of glass containers.

We put it on fire. After the water has boiled, time it for exactly 3 minutes.

For two-liter jars, the sterilization time is 4 minutes, and for 3-liter jars – 5-6 minutes.

Source -

9. Carefully remove the workpieces. It is safest to do this with special forceps. Seal tightly and turn over. Check for tightness so that not a drop is leaking. If it suddenly leaks, the cap needs to be replaced.

Turn the containers over and cover them with something warm. When they cool down, put them away for storage. They can be kept even at room temperature, in a dark place.

Pickled cucumbers in Bulgarian style as in the store - a recipe from the times of the USSR

This recipe is for lovers of spicy pickled cucumbers. There is neither dill nor horseradish in them, but they do not become any less tasty. They are prepared simply, quickly, and incredibly tasty.

For a liter jar we will need:

• cucumbers
• Onion - 5-6 rings,
• Carrots – 5-6 rings,
• Bay leaf - 5 pieces,
• Peppercorns – 15 pieces,
• Cloves - 1 piece,
• Garlic - 2 cloves

For marinade per 1 liter of water

• Salt – 2 tablespoons,
• Sugar – 4 tablespoons,
• Vinegar 9% - 8 tablespoons

Let's start cooking.

To make the cucumbers crispy, soak them in water for 6-7 hours, after rinsing thoroughly. Then we take them out and cut off the ends.

Chop onions and carrots.

Onions in the preparation of cucumbers in Bulgarian style, giving them a special taste. Usually cucumbers are pickled without onions, but in Bulgaria this is how they do it.

We use carrots to serve the dish beautifully. If you want, you can add a few pieces of red bell pepper. This will also add piquancy to the preparation.

The jars for this preparation do not need to be sterilized. It is enough to rinse well, because the entire workpiece must be sterilized.

Fill clean jars. We put bay leaves, peppers, cloves, onions, carrots, garlic into them; if it is large, it is better to cut it. The peculiarity of the preparation is that it contains a lot of bay leaves and pepper, compared to other recipes.

A large amount of laurel - 5-6 leaves per liter jar and pepper - is a feature of preparing pickled cucumbers in Bulgarian.

We do not place the cucumbers tightly, without tamping them, because we need space for the marinade, which turns out very tasty and soaks the vegetables well.

Prepare the marinade. Place salt, sugar, vinegar into the pan, add water in the proportions we need. Mix everything, put it on the stove and boil for 2-3 minutes so that the spices dissolve.

For preservation we use large stone moth; iodized salt is not suitable.

Fill the jars with marinade to prevent them from cracking and place a knife on the bottom.

Bulgarian cucumbers must be sterilized.

This is not a whim, as the jars do not explode and are well stored in the room. In addition, this method of preparation saves time; it can be done faster than with multiple pouring.

We send the cucumbers in jars to be sterilized by first placing a towel in the pan and filling it with hot water. The jars should be covered with water up to the shoulders. From the moment of boiling, sterilize for 10 minutes over medium heat.

Then we take out the jars and roll them up with a regular key, turn them over, cover them and leave them to cool. The cucumbers turn out crispy, moderately spicy, and the marinade is beautiful and transparent.

Recipe No. 1. Sweet-spicy cucumbers

You will need : for a liter jar - 500 g of cucumbers, 500 g of water, 1.5 tsp. salt, 3 tsp. sugar, 3.5 tbsp. 9% vinegar, 1/2 small hot pepper, 3 medium cloves of garlic, 3 sprigs of dill, 1 horseradish leaf.

Preparation. Place horseradish, dill, garlic and hot pepper at the bottom of sterilized jars (first cut it in half, remove the “tails” and seeds). Fill the jar with washed and dried cucumbers. Add sugar, salt and vinegar there. Fill with clean cold water. Place a small thin towel in the bottom of a large saucepan and place the jars on it. Cover them with sterilized lids. Carefully pour water into the pan at the same temperature as in the jars. The water level should reach the “belt” of the cans. Place the pan over medium heat and leave until the water in the pan and jars begins to boil. Remove the pan from the heat, remove the jars and seal them. Wrap the jars in a warm blanket and leave them upside down until they cool completely.

For pickling and canning, choose small cucumbers about 8 cm in size with thin dark green skin and black spines.

How to pickle sweet crispy cucumbers for the winter

There is an opinion that canned foods are harmful to health and do not contain any beneficial substances. However, this is not at all true. If you can preserve cucumbers with minimal heat treatment without vegetable oil and with only 1 spoon of vinegar per liter jar, you will get a very healthy and low-calorie snack.

For 2 liter jars you will need:

• 2 kg of cucumbers;
• 4 dill umbrellas;
• 4 leaves of cherries and currants;
• 4 cloves of garlic;
• 1 liter of boiling water.

For the marinade:

• 1 liter of water;
• 1.5 tbsp. l. salt;
• 2.5 tbsp. l. Sahara;
• 6 peas of allspice;
• 2 cloves;
• 2 tsp. 70% vinegar essence (16 tsp 9% vinegar).

How to preserve:

1. Wash the cucumber fruits, fill them with cold water and soak for at least 6 hours. This procedure will help preserve the properties of vegetables during long months of storage. Peel the garlic; the cloves can be cut in half or placed whole in jars. Wash the leaves and dill well with water.

2. Wash the jars in warm water with baking soda, dry and sterilize in the microwave. To do this, pour 50 ml of water into the bottom and leave at maximum temperature for 3-5 minutes. Boil the lids for 10 minutes. Place greens and garlic on the bottom and fill tightly with cucumbers.

3. Fill with regular boiling water and lightly cover the jars with lids while preparing the marinade. Pour 1 liter of water into a saucepan, add salt, sugar, cloves and allspice, bring to a boil. We drain the water from the jars and fill them to the very top with the prepared aromatic marinade. Add 1 tsp. essences. Close the lids tightly.

4. We immediately turn the jars over and wrap them in a warm blanket. This step will ensure slow cooling and, as a result, additional sterilization. You can store such a blank in your apartment.

The best recipe for crispy cucumbers with sugar

Appetizing recipes for sweet cucumbers for the winter per 1 liter are similar in the composition of the main components and preparation steps.

You will need:

• 700 g greens;
• horseradish leaf, currant leaf, cherry leaf;
• 2 dill umbrellas;
• 10 grains of dark pepper;
• 3 plastics of garlic.

How much sugar, salt and vinegar to put

The aroma and taste of pickled greens depends on how much salt, sugar and vinegar you add to the cucumber brine per 1 liter of water. Take 20 g of salt, 50 g of sugar, 70 ml of vinegar 9%.

Preparation of brine and salting

1. Pack the food into a container and pour boiling water over it.
2. In 10 minutes. strain the water into a saucepan.
3. Cook the filling.
4. Pour in the concentrate, cook for 2 minutes.
5. Gradually fill the workpieces with brine and seal tightly.

Roll up 3 liters with an identical set of ingredients according to the video:

Selection and preparation of main ingredients

The main products in canning are cucumbers. Select vegetables without damage, with firm pulp and small size. In order for the fruit to crunch, the skin must be thick.

Additional vegetables and fruits are selected according to the same principle. Choose greens that are bright, fresh, and have a pronounced aroma.

Before storing, vegetables are soaked in water for 2-6 hours, cutting off the ends on both sides.

Additional tips and tricks

To make the cucumbers tasty and not explode, use the following recommendations:

1. Maintain hygiene in preparation. Be sure to wash and sterilize jars.
2. Wash vegetables and herbs thoroughly.
3. Soak the cucumbers for 3-6 hours in cold water.
4. Be sure to lay a cloth at the bottom of the container in which the workpieces will be heated.
5. Pour water for sterilization up to the hangers of the jars.
6. If you make preparations without sterilization, then you need to first pour boiling water over the vegetables in jars once or twice - to warm them up - and only then with the marinade.
7. For crunch, it is worth using horseradish, grape and currant leaves, and mustard powder together with a standard set of products.
8. The marinade can be prepared to taste by combining the amount of sugar, salt and spices.

If you follow these recommendations, the workpieces will be successfully stored even at room temperature.

Without sterilization

Preparing sweet and sour crispy pickled cucumbers without sterilization is a long-known method of canning. It cannot be said that this recipe significantly reduces the storage time of the workpiece, but it is inferior in labor costs.

To prepare one three-liter jar you will need approximately 1.7 kg of cucumbers, as well as:

• garlic – 6-8 cloves;
• parsley – 3-5 sprigs;
• dill seeds – 0.5 teaspoon;
• black peppercorns – 10 pcs;
• clove bud – 2-3 pcs;
• medium laurel leaf – 1 piece;
• water -1.3-1.5 l;
• acetic acid – 15 ml;
• salt 3 tbsp. spoons;
• sugar – 6 tbsp. spoons

Preparation

Cucumbers are washed and soaked, changing the water. The jars and lids are sterilized by pouring boiling water over them and leaving for 15 minutes. Then the water is drained.

Place the greens and garlic in salted water for 10-15 minutes, then rinse thoroughly.

Preparation

Place cucumbers and herbs in jars, pour boiling water over them and leave for 15 minutes. After this, the water is drained, spices are added and boiling water is poured in again.

After 20 minutes, pour the water from the cans into a saucepan, adding sugar and salt, and bring to a boil. Add acetic acid to the boiling brine and let it boil. Pour the boiling marinade over the cucumbers and roll them up. Having “insulated” the jars turned upside down, they are left to cool for 24 hours.

Tip: a little vodka added to the marinade makes the cucumbers extra crispy.

Crispy sweet cucumbers, pickled without sterilization

Each housewife has her own signature marinating options. A very slight difference in the composition of the recipe, and the cucumbers acquire a completely different taste. Keep a very good variation, in which the spices are calculated for 1 liter of marinade.

Take per liter of marinade:

• Cucumbers.
• Water - liter.
• Garlic – 4 cloves.
• Salt – 1.5 tablespoons.
• Sugar – 2.5 tablespoons.
• Pepper – 4 peas.
• Carnation - a pair of buds.
• Dill, currants, cherries.
• Vinegar essence - 2 teaspoons (if desired, replace with table vinegar, taking 16 small spoons).

Marinate:

1. Throw the chopped garlic cloves, dill umbrella, and leaves into the jar.
2. Fill containers with pre-soaked vegetables.
3. Pour boiling water over it for 10-15 minutes to warm up.
4. Pour the cooled water into a saucepan, add sugar, salt, and cook the marinade. Be sure to vigorously stir the liquid to speed up the process of dissolving the spices.
5. Return the marinade to the jars and pour the essence under the lid. Seal using any method. Cool slowly under a blanket, then store for winter.

If desired, cucumbers can be supplemented with small carrots, peppers, and onions.

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Cooking recipes

There are many recipes for preparing sweet cucumbers for the winter. We will try to bring to your attention the best ones - they are all easy to prepare and even novice housewives can make such delicious preparations.

Classic recipe without sterilization

The recipe presents a traditional set of spices and herbs for preserving cucumbers. Of course, you can remove something or add something to your taste, but it’s better to cook it the very first time without deviating from the recipe.

Important! The key to a delicious preparation is high-quality products and a good mood.

Ingredients for 1 liter jar and 0.5 liters of marinade;

• cucumber (fresh) – 600 g (10-12 pcs.);
• dill (umbrellas) – 2 pcs.;
• horseradish (leaves) – 1 pc.;
• black currant leaves – 1 pc.;
• cherry leaf – 1 pc.;
• black pepper (peas) – 10 pcs.;
• garlic – 3 cloves;
• water – 0.5 l;
• salt – 20 g (1 level tablespoon);
• sugar – 50 g;
• vinegar (9%) – 70 ml.

The cucumbers must first be soaked for six hours in cold water. Then wash well. Also wash all the greens and peel the garlic.

Place all the herbs and spices at the bottom of the sterilized jar. We fill the jar tightly with cucumbers, cutting off the ends of each on both sides and checking that there are no bitter ones.

Pour boiling water into the jars, let stand for 10 minutes and pour the water into the pan. Add salt and sugar to it. Bring to a boil, pour in vinegar and overflow the cucumbers. Roll up and turn the jars over. Store in a cool place.

A simple recipe for sweet cucumbers

It would seem that sweet cucumbers are nonsense. However, the original taste, ease of storage and ease of preparation are just some of the advantages of preparing sweet cucumbers for the winter. They turn out moderately sweet and very tasty.

Ingredients for one three-liter jar:

• cucumber (fresh, medium-sized) – 1.5 kg;
• allspice (pot) – 6 pcs.;
• dill (umbrella) – 1 pc.;
• sugar (marinade) – 200 g (per 1 liter of water);
• salt (marinade) – 2 tbsp. l.;
• vinegar (5%, marinade) – 150 ml;
• horseradish (leaves) – 1 pc.;
• garlic – 2 cloves.

The cucumbers must first be soaked for six hours in cold water. Then wash well. Also wash all the greens and peel the garlic.

Place 2 cloves of garlic, an umbrella of dill, allspice, and a horseradish leaf on the bottom of a sterilized jar. Fill the jar with cucumbers, cutting off the ends of each cucumber on both sides.

Now you need to prepare the marinade. To do this, dissolve salt and sugar in a liter of water, bring to a boil and pour in vinegar. Pour in the vinegar carefully; it sizzles and foams.

Pour the hot marinade into the jars, cover them with sterilized lids and set to sterilize.

To do this, you will need a wide and not very high iron pan, bowl, tank, on the bottom of which you need to put a cloth, put jars on it. Fill the container with warm water (up to the hangers of the jars). After boiling, sterilize the jars for 30 minutes.

Roll up the jars and turn them over. Store in a cool place.

Sweet and crispy cucumbers

Crispy and sweet pickled cucumbers from homemade bins are a delicious appetizer that can decorate any holiday table. Agree, it’s not a pity to spend some time on this. After all, home-made cucumbers will surpass store-bought ones in all respects.

Ingredients for one two-liter jar:

• cucumber (fresh, medium-sized) – 1.2-1.3 kg;
• cherry leaf – 1-2 pcs.;
• black currant leaf – 1 pc.;
• red currant leaf – 1 pc.;
• apple leaf – 2 pcs.;
• carrot tops - 1 sprig;
• garlic – 2-3 cloves;
• hot pepper - to taste;
• cloves – 1-2 pcs.;
• allspice (peas) – 2-3 pcs.;
• black pepper (peas) – 5-7 pcs.;
• dill (umbrella) – 1-2 pcs.;
• water – 1 l;
• salt – 1 tbsp. l. with a slide;
• sugar – 3 tbsp. l.;
• vinegar (9%) – 100 ml.

The cucumbers must first be soaked for six hours in cold water. Then wash well. Also wash all the greens and peel the garlic. Sterilize jars.

Place all the herbs, spices, and hot peppers at the bottom of the jar. Fill the jar with cucumbers, cutting off the ends of each cucumber on both sides.

Pour boiling water over the prepared jars (it is better to take plenty of water), cover with lids. After 20-30 minutes, pour into a saucepan and measure the volume. Boil it again and pour it into the jars again for 20-30 minutes.

Now you need to prepare the marinade. To do this, dissolve salt and sugar in the water drained from the cans, let it boil, add vinegar and turn off the heat.

Pour the hot marinade into the jars and roll them up, turn them over, and wrap them until they cool completely. Store in a cool place.

With citric acid

Citric acid is an excellent alternative to vinegar. If you don’t like the specific vinegar taste, then feel free to replace it with lemon. It also turns out very tasty and safe to store. These cucumbers can be given even to children. Sweet and crunchy, everyone will appreciate them.

Ingredients for two two-liter jars:

• cucumber (fresh) – 3 kg;
• water – 1 l;
• salt – 2 tbsp. l. without slide;
• sugar – 3 tbsp. l.;
• citric acid – 1 tsp. with a slide (on a jar);
• black pepper (peas) – 4 pcs.;
• allspice (peas) – 2 pcs.;
• cloves – 3 pcs.;
• horseradish, cherry, currant leaves - 1 pc.;
• dill (umbrella) – 1 pc.;
• garlic – 2 cloves.

The cucumbers must first be soaked for six hours in cold water. Then wash well. Also wash all the greens and peel the garlic.

Then place all the greens on the bottom of the sterilized jar, add garlic, a pot of pepper and cloves. We fill the jar tightly with cucumbers, cutting off the ends of each on both sides and checking that there are no bitter ones.

Pour boiling water over and leave for 15 minutes. Pour the water into a saucepan, boil and pour the jars back in for 20 minutes.

After a while, drain the water, measure its volume, add water if necessary for good measure. Bring to a boil, add salt, sugar, let it boil.

Pour citric acid into a jar and pour hot marinade over it. Roll up the jars, turn them over, wrap them up. Store in a cool place.

Sweet cucumbers with mustard and acetic acid

Adding mustard during canning allows you to get crispy cucumbers with a piquant taste.

For a three-liter jar you will need:

• 1.5 kg of cucumbers;
• 1.5 liters of water;
• 3 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• 7 tbsp. l. vinegar (9%);
• 2 cloves of garlic;
• ½ tsp. grated horseradish;
• 5 peppercorns;
• 2 tsp. mustard seeds.

Place garlic, horseradish, pepper and mustard at the bottom of sterilized jars and fill to the top with cucumbers. Boil water, dissolve salt and sugar in it, add vinegar and pour the marinade into jars. Cover them with sterilized lids.

Place a small thin towel in the bottom of a large saucepan and place the jars on it. Carefully pour hot water into the pan. Place the container over medium heat and leave until the water in it and the jars begins to boil.

Remove the pan from the heat, remove the jars and seal them. Wrap the jars in a warm blanket and leave them upside down until they cool completely.

Sweet tender cucumbers with onions and dill

There are different recipes for preparing sweet cucumbers, this one is prepared with onions and bell peppers, and it turns out very tasty, just to lick your fingers.

To prepare three 1 liter jars, take:

• 2 kg small cucumbers with delicate skin
• 1 large onion;
• 2 sweet fleshy peppers;
• a bunch of dill.

Brine:

• 1.1 liters of well water;
• ½ cup coarse salt

Marinade:

• 0.5 l of water;
• 2 cups sugar;
• 0.25 cups vinegar;
• 3 small bay leaves.

Wash and clean the vegetables. Cut the pepper into strips, the onion into half rings, and the dill into large pieces.

We make the brine: mix the ingredients until dissolved in water, pour the resulting brine over the prepared vegetables, and leave to soak in salt for three hours.

Since we will be canning in jars, they need to be washed and kept over steam for ten minutes.

Place the cucumbers from the brine together with vegetables and herbs in a glass container. Let the marinade products simmer for a couple of minutes and fill the filled jars.

Now the preserves are sent to be sterilized for ten minutes. We seal the sterilized vegetables. Air cooling. We store the cooled, not quite classic cucumbers in the basement.

Cucumbers in sweet ketchup without sterilization

We would like to offer one of the best recipes for preparing cucumbers in ketchup for the winter. This preservation will perfectly complement main courses.

Necessary products for vegetable twist:

• 700 g cucumbers;
• 4 tbsp. l. sweet ketchup;
• 2 tbsp. l. vinegar;
• 50 g granulated sugar;
• 1 tbsp. l. coarse salt;
• 1 liter of filtered water;
• a small leaf of horseradish;
• 3 blackcurrant leaves;
• 3 sprigs of green dill;
• 2 peas of allspice.

We will seal the fruits in 1-liter jars, so it is better to prepare small, even cucumbers. Before rolling, they must be filled with water for six hours. If the vegetables are only from the garden, you can simply wash the fruits.

In jars treated with boiling water, put herbs, spices, cucumbers, pour in boiling water.

To prepare the filling, we need to mix ketchup with salt and sugar. We dilute the resulting pulp with water and put it on fire. Boil the sauce for a couple of minutes, add vinegar.

While we were preparing the filling, the water in the jar with cucumbers had cooled down; it needed to be poured out. Afterwards, fill the glass container with vegetables with vinegar. Twist it tightly and wrap it in a blanket. After the workpiece has cooled, put it in the pantry.

Preserving crispy gherkins in a sweet marinade with carrots

My family loves canned gherkins with carrots. Try this simple recipe, and in winter you can feed your whole family with excellent pickles.

We prepare the following products:

• 600 g gherkins;
• small carrots;
• 2 dill umbrellas;
• 2 cloves of garlic;
• 3 cherry leaves;
• 1 liter of spring water;
• 1 tbsp. l. coarse salt;
• 2 tbsp. l. Sahara;
• 80 ml vinegar.

Advice. If you soak the gherkins in water for several hours in advance, further cooking of the vegetables will not take much time.

Place greens, whole cloves of garlic, and several carrot rings into a sterilized jar. Fill the container halfway with gherkins, lay out a layer of carrots and fill it completely with cucumbers. Pour boiling water into the mixture and leave for ten minutes.

While the vegetables are warming up, prepare a simple marinade. Dissolve salt and sugar in water, bring the liquid to a boil, pour in vinegar. Pour out the cooled water, fill the jar with vegetables with marinade, and seal it.

Important! The snack should be kept warm for 24 hours, after which it can be taken down to the basement or taken to the pantry.

With bell pepper

Even a novice housewife can prepare cucumbers with bell peppers using this recipe. The most important thing is to strictly follow the cooking recipe.

Adding onions, coriander, bell peppers and carrots gives the cucumbers a special taste. A worthy addition to your collection of golden recipes.

Ingredients for one three-liter jar:

• cucumber (fresh) – 1.5 kg;
• bell pepper – 1 pc.;
• garlic – 3 cloves;
• onion (small) – 3 pcs.;
• currant leaf – 1 pc.;
• horseradish (leaf) – 1 pc.;
• dill (umbrella) – 1 pc.;
• sugar – 10 tsp;
• salt – 5 tsp;
• vinegar (9%) – 100 ml;
• coriander (seeds) – 3 pcs.

The cucumbers must first be soaked for six hours in cold water. Then wash well. Also wash all the greens, peel the garlic, onions and peppers. Sterilize jars. Place dill, horseradish leaf, and spices at the bottom of the jar.

Fill the jar with cucumbers, cutting off the ends of each on both sides and adding chopped peppers, onions, and the remaining leaves.

Fill the filled jar with boiling water, cover with a lid and let stand for 20 minutes, pour out the water, and fill the jar with fresh boiling water and leave for another 20 minutes.

After 20 minutes, pour the water into a saucepan, add sugar and salt. Let it boil. Add vinegar to the jars, pour hot marinade and roll up. Store in a cool place.

Pickled cucumbers in sweet and sour sauce

Of the many recipes, we want to offer this particular preparation of pickled cucumbers, since the finished product has an incredible taste and crunch.

We take products for a 1 liter jar:

• 700 g small cucumbers;
• a sprig of dill with seeds;
• a small head of Crimean onion;
• 3 cloves of garlic;
• 4 tbsp. l. vinegar;
• 0.7 l of filtered water;
• 0.5 cups of tomato paste;
• 90 g sugar;
• 1 tbsp. l. salt.

Immerse clean cucumbers in spring water for five hours. During this time, we prepare glass containers. Wash the jars with lids with soda, rinse them well, and put them in the oven for fifteen minutes for heat treatment.

Peel the onion, cut into half rings, and garlic into large cubes. Cut the dill into several parts. Place the onions, garlic and herbs in the prepared container, and pack the cucumbers tightly. Before filling the jar with sauce, you need to pour vinegar into it.

Place tomato paste with salt and sugar in a cooking vessel, dilute the mixture with water, and place on the stove. After boiling, pour the sauce into a jar of cucumbers. Cover the workpiece with a lid and sterilize for twenty minutes. Then screw it tightly. The workpiece should cool under the blanket. After a day, the pickles can be sent to the cellar.

Cucumbers with mustard and celery in a 1 liter jar

In addition to classic seasonings and herbs, cucumbers go well with celery. Now we will describe the best recipe according to which you can make such a preparation for the winter at home.

The following components will be required:

• 700 g small cucumbers;
• 2 cloves of young garlic;
• 2 stalks of celery;
• coffee spoon of mustard seeds;
• a tablespoon of non-iodized salt;
• 1 liter of spring water.

First of all, fill the washed fruits with spring water. Vegetables will absorb moisture for four hours. After this time, rinse the cucumbers under the tap.

Wash the jars thoroughly, then steam them for ten minutes, boil the lids for several minutes.

Coarsely chop the celery. Cut the garlic cloves into four parts. Place some of the greens with garlic on the bottom of the prepared glass container, then place the cucumbers. Place the remaining herbs and garlic on top, add mustard.

Dissolve the salt in boiling water and pour the hot solution over the fruits. We seal the jars and cover them with a warm blanket. The next day of seaming we go down to the basement.

Sliced ​​sweet cucumbers, pickled in jars

In one of our articles we talked about how to prepare Nizhyn cucumbers in various variations, but there are many other ways to prepare sliced ​​cucumbers. For example, we recommend marinating large, overgrown cucumbers in Polish, cutting them into thick rings or longitudinal bars. This will not be a salad, but it will turn out to be a very tasty appetizer of crispy and tender vegetables accompanied by vodka, potatoes, and meat dishes.

Ingredients:

• cucumbers – 2 kg;
• sunflower oil – ½ cup;
• granulated sugar – ½ cup;
• warm water – ½ cup;
• salt – 2 large spoons;
• pepper - a large spoon;
• vinegar 9% - the same;
• garlic – 5-6 cloves.

Soak the greens in cold water. After rinse them, divide them into large rings or longitudinal bars. Place in a saucepan.

Make the marinade by mixing oil, spices, vinegar and water in a separate bowl. Mix the contents thoroughly. Finely chop the garlic cloves and add to the marinade.

Pour the dressing into the pan and cover with a lid. Take a break for 2 hours to allow the vegetables to release their juice. During this time, stir the contents a couple of times. Transfer the vegetables into jars, then add the filling.

Sterilize the workpiece for 10-15 minutes by placing it in a pan with hot water. Then roll it up under an iron lid, place it on your butt, and cool it under a blanket. Store canned food in a cool place. But the jars are excellent even at room temperature - tested.

Cooking method

• Place carrot slices, onion rings, bell peppers (optional), and mustard seeds in the bottom of a liter jar.
• Place small cucumbers, pour in brine, sterilize for 5-7 minutes. liter jar (I make it with triple filling, it costs equally well, I store it in the apartment).
• Brine - for 1.5 liters of water, 300 g of sugar, 3 tbsp. salt, 10 peas each of allspice and hot pepper, 10 bay leaves - boil for 3 minutes, pour in 400 ml of vinegar 9%, bring to a boil and pour into the jars. Turn the sealed jars over and wrap them until they cool completely.
• I make 1, 0.7 and 0.5l jars. I prepare the brine in proportion to the drained water.
• The method of closing cucumbers in jars - rolling with a key or a twist-off lid - does not matter to me, they cost the same.

Assorted for the winter - sweet tomatoes and cucumbers

Bright, summery, aromatic vegetable assortment is stored at room temperature. The taste of pickled vegetables is slightly sweet, piquant and fresh. Two or three liter jars are ideal. Vegetables should not be packed tightly so that there is enough space for the marinade.

Ingredients for a 3 liter jar:

• 0.75 kg of cucumbers;
• 0.75 kg tomato;
• 1 bell pepper;
• A slice of hot pepper;
• 2 dill umbrellas;
• 4 cloves of garlic;
• 3 pcs. carnations;
• 3 pcs. allspice;
• ¼ tsp. ground black pepper;
• 2 bay leaves;
• A small root of horseradish.

For the marinade:

• 1.5 liters of water;
• 1.5 tbsp. l. with a heap of salt;
• 3 tbsp. l. with a pile of sugar;
• 2 tsp. concentrated vinegar 70%.

What we do:

1. Place the cucumbers in a bowl and soak for an hour, then cut off the ends on both sides. Peel the garlic and cut each clove into 4 parts. Remove the stem and seeds from the bell pepper. Cut lengthwise into several pieces. Wash the greens.

2. We pierce each tomato with a toothpick in several places so that they do not burst during heat treatment. Place herbs, spices, garlic, horseradish root on the bottom, and then loosely fill it alternately with cucumbers and tomatoes.

3. Fill with boiling water. For the marinade, boil water, dissolve salt and sugar, boil for 2 minutes. Drain the first water and add marinade. Pour in 2 tsp. vinegar essence into 1 three-liter jar and immediately roll up tightly.

4. This assortment is ready. All that remains is to wrap it up until it cools completely and store it in any convenient place right in the apartment. The main rule is to stay away from batteries and sunlight.

Features of preparing sweet cucumbers

Important rules for preparing sweet cucumbers:

1. The most important rule is that cucumbers should not be overripe . They won't turn out so sweet anymore. It is optimal to choose fruits no longer than 12 cm. It is advisable not to use too “potbellied” ones.
2. Before you start harvesting, cucumbers need to be soaked in cool water . This way, the excess bitterness will go away, the peel will become softer, which means it will absorb all the aroma of the marinade. You can even leave the cucumbers in the water overnight if you picked them late in the evening. And in the morning, start twisting the cans.
3. The amount of sugar should be three times or more the amount of salt.

Features of storing workpieces

It is advisable to store salting and preservation in dry and cool places with a constant room temperature not exceeding +10...+18°C. A basement or cellar under the house is well suited for such purposes. In an apartment, canned food can be stored in a cold pantry.

If the workpieces are intended to be stored for more than one year, then it is advisable to lubricate the tin lids with grease or other substance that prevents rust. An experienced and zealous housewife can always surprise a guest by treating him to crispy, aromatic cucumbers in the cold winter. We hope the above recipes for pickling and pickling cucumbers will help her with this.

Preparing sweet pickled cucumbers

Soak the cucumbers in ice water for 4 hours.

Rinse leaves and umbrellas in running water and dry. Sterilize the jar. Place ingredients on the bottom.

Place peeled garlic and a ring of red hot pepper on top.

Fill the jar with boiling water so that it covers the cucumbers.

Close the lid loosely and leave for 30 minutes.

Place salt and sugar in a saucepan. Pour the infusion from the jar and bring the solution to a boil. Boil until the foam disappears.

Re-fill the cucumbers and add vinegar.

Close the workpiece with a scalded lid and check for leaks. Turn the jar upside down and leave it under the blanket for 12 hours.

Place the finished cucumbers in a storage cabinet. The cucumbers turn out elastic, crispy with the aroma of a summer day.

Source: lady-day.ru

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