Lightly salted cucumbers for the winter

Cucumbers perfectly complement salads in winter, go well with main courses and are suitable for making solyankas.

Ingredients:

cucumbers, water, black peppercorns, fresh green dill, mustard seeds, garlic, bay leaf.

Recipe

Cover the cucumbers with water for 2-3 hours. Then wash well and cut off the ends.

Prepare jars and lids:

wash with soda, sterilize. Place a few sprigs of fresh dill, a bay leaf, and 1-2 cloves of garlic at the bottom of the jar. Place the cucumbers tightly in jars, I have 1.5 liter jars.

Boil water and pour cucumbers into jars for about 3-4 hours (the water in the jars should be warm).

Drain the water into a saucepan to prepare the marinade. When draining, be sure to measure the amount of water (I drained the water first into a half-liter jar, then into a saucepan).

Marinade per 1 liter of water:

sugar 7 tbsp. l., salt 2 tbsp. l., vinegar 9% 150 ml.

Add everything to the water and boil the marinade. While the marinade for cucumbers is being prepared, pour 1 tsp of mustard beans into each jar. and add 5 black peppercorns.

When the marinade boils, pour the jars with cucumbers and roll up the lids. Turn the jars over and leave to cool. There is no need to cover, this way the cucumbers will come out crispy.

Canned cucumbers for the winter without sterilization

For preparations, small gherkins are collected in liter jars. Their skin is still thin, not roughened, so the pickling process happens quickly, and most importantly, they turn out tasty and crispy.

The process of processing fruits without sterilization also begins with soaking. Fruits measuring 7-8 cm are soaked in cold (well water).

Reviews from experienced housewives indicate that the colder the water, the louder the crunch will be. And the marinade itself and the final product are sweet and sour.

Crispy cucumbers for the winter

Ingredients:

• fruits - about 2 kg;
• garlic - 2 cloves;
• peppercorns - 2 pcs;
• any greens (dill, parsley leaves, currants) - 25 g;

For the marinade:

• water;
• salt - 50 g (per liter of water);
• sugar - 25 g;
• vinegar 9% - 2 tablespoons.

Preparation:

Soak the vegetables in water for at least 2 hours. During this time, prepare glassware, wash and sterilize.

Prepare the greens and put them in containers, add spices. Fold the gherkins vertically and fill them with boiling water to the top. Let sit for 10 minutes. Pour into a saucepan, put on fire, add sugar and salt. Boil the marinade until the sand dissolves, add vinegar. Pour the marinade into the jar and roll up the lid. Wrap until completely cooled, turning the jar upside down with the lid.

Recipe for 1 liter jar

Ingredients:

• 6-8 young gherkins;
• 2 cloves of garlic;
• 3 black peppercorns;
• 2 bay leaves;
• 1 horseradish leaf;
• 1 dill umbrella;
• half a tablespoon of salt;
• 1 tablespoon sugar;
• 1 teaspoon of vinegar essence.

How to cook:

This method involves one-time pouring of boiling water and 70% vinegar essence. Soak vegetables in cold water for up to 10 hours. It is convenient to pour them overnight. Freshly picked gherkins do not need to be soaked.

Prepare the dishes, put spices and herbs in it (bay leaf, horseradish, dill, pepper, garlic). Beautifully place the fruits. Pour boiling water to the top edge, cover with a lid and let stand for 6-8 minutes.

Pour the liquid from the cans into a saucepan, boil, not forgetting to add salt and sugar. Remove from heat and pour in the essence. Fill the jars with marinade to the brim and screw on the lids.

Canned cucumbers can be stored at home for more than just one winter; they remain tasty and crispy for up to 2 years.

Pickled cucumbers “Spicy”

A proven recipe for cucumbers with bell peppers, dill and garlic. Delicious cucumbers for hot main courses.

Ingredients per 1 liter jar:

cucumbers – 500-550 g, water – 0.5 l., bay leaf, garlic – 1 clove, green sweet pepper – ½ part, dill – 3-4 sprigs, vinegar 9% – 3 tbsp. l.

Marinade per 1 liter of water:

sugar 3 tbsp. l., salt 1.5 tbsp. l.

Recipe

Soak cucumbers in water for 2 hours. Wash and cut off the ends.

Place a bay leaf, chopped garlic, sweet pepper cut into strips, and dill sprigs at the bottom of each jar.

Place cucumbers tightly in jars and pour in vinegar. Boil water in a saucepan, adding sugar and salt.

Carefully pour the marinade into the jars with cucumbers, cover with lids and sterilize for 10 minutes (for liter jars, longer for larger jars).

Take out the jars and roll up the lids. Turn over the jars of cucumbers and wrap them up. Leave until completely cool. From 2.5 kg. Cucumbers yielded 5 liter jars of spicy cucumbers for the winter.

Sweet, crispy pickled cucumbers for the winter - recipes for a liter jar

For two liter jars you will need about a kilogram of gherkins and one liter of marinade. Sugar gives gherkins their sweet taste. They add a little more of it than in regular recipes.

Required:

• 1 kg. cucumbers;
• 5-6 peas of allspice;
• 2-3 cloves;
• 3-4 cloves of garlic;
• 4 currant leaves;
• 2 cherry leaves;
• 2 dill umbrellas;

For 1 liter of marinade:

• 3 tablespoons tbsp. Sahara;
• 1.5 tbsp. lie salt;
• 1 tsp. vinegar essence (70%);

How to cook:

Place dill umbrellas, cherry and currant leaves on the bottom of the jar. Add garlic cloves. You can throw them whole or cut them into slices.

Fill containers with gherkins. Pour boiling water over it and leave for 10-15 minutes to warm up.

While the cucumbers are warming up, prepare the marinade separately according to the layout and boil it. Drain the brine from the jars and immediately fill with marinade. Add vinegar to each container and close with lids.

Immediately turn them upside down. This way you will check if they are leaking and additionally sterilize the lids.

The blanks should be wrapped well in a warm blanket and left until completely cool.

Cucumbers with Chili ketchup

Very tasty canned cucumbers with ketchup; once you try them, you will remain a fan forever.

Ketchup gives cucumbers a unique piquancy and preserves the familiar taste of canned cucumbers. To add a slight spiciness to cucumbers, I use Chili ketchup.

Ingredients per 1 liter jar:

cucumbers, bay leaf, garlic, black peppercorns.

Marinade:

sugar 200 g, salt 1.5 tbsp. l., vinegar 9% 300 ml., water 1 l., Chili ketchup 300 ml.

Recipe for cucumbers with ketchup

Pour cold water over the cucumbers for 30 minutes, wash and trim the ends.

Place 5 peppercorns, a bay leaf, and 2 cloves of garlic on the bottom of the jar. Place the cucumbers in jars.

Prepare the marinade for cucumbers: mix all ingredients in a saucepan, stir, bring to a boil.

The marinade made from these ingredients will be enough for 3 liter jars. Pour the marinade into jars, cover with lids and sterilize for 10 minutes (these are liter jars; for larger jars, sterilize longer).

We roll up the jars with lids and turn them over. Leave to cool completely without covering.

Crispy pickled cucumbers for the winter - for a 1.5 liter jar

Here is the first option, my favorite. The brine turns out so clear and incredibly tasty. And the cucumbers themselves are very crispy and simply amazing. Take the time to prepare this recipe.

Ingredients for 1.5 l. jar:

• Dill umbrella - 2 pcs
• Bay leaf - 2 pcs
• Sweet peas – 2 pcs.
• Black peppercorns – 5 pcs.
• Sweet pepper - 1 pc.
• Garlic - 3 cloves
• Vinegar 70% - 1 tsp.

Marinade for 3 liters of water:

• Sugar - 7 tbsp.
• Salt - 3 tbsp.

Cooking method:

1. First, rinse the cucumbers thoroughly. Then place them in a bowl with clean water for 2 hours.

If they are just from the garden, then one hour will be enough. This is necessary so that they absorb enough moisture.

2. Sterilize clean, washed jars over steam for 10 minutes. If the jar is three-liter, it will take 15 minutes. Boil the lids in water for 3-5 minutes.

3. Now let's prepare the remaining products. Pour boiling water over bay leaves and dill umbrellas. Leave for 3 minutes, then drain the water. Wash the sweet peppers and remove seeds. Peel all the garlic and rinse with cold water. Drain the cucumbers after time has passed.

4. Now take the prepared jars. First, place 2 dill umbrellas on the bottom, then put 2 bay leaves, 5 black peppercorns.

5. Cut the bell pepper into small pieces and place 4 pieces in a jar.

6. Cut off the ends of the cucumbers on both sides and place them in the jar vertically in a circle as tightly as possible. Then place one or two rows horizontally on top. At the very top, place another dill umbrella tightly and cover with a lid. Set aside and work on the rest of the jars.

7. When all the products are placed in jars, fill them with boiling water to the top. Cover with a lid and leave for 10 minutes. Then drain the water into the pan through cheesecloth or a special lid with holes.

8. Boil the water again, then pour it into the jars a second time for 10 minutes.

9. Now let's prepare the marinade. Place the water on the fire until it boils. When it boils, add sugar and salt. Stir and let it boil again.

10. After 10 minutes, completely drain the water from the jars and fill with brine. Add 1 teaspoon of vinegar to each. Then cover them with a lid and roll them up. Turn the hot jars upside down, cover with something warm and leave until cool.

11. Afterwards, put it in a dark, cool place. And in winter you will enjoy delicious, crispy cucumbers. I'm sure you will definitely like this recipe.

You can open canned vegetables no earlier than after a month. They need to be marinated properly. After all, these are preparations for the winter.

Korean cucumbers for the winter

A spicy and tasty salad of cucumbers and carrots with spices for the winter.

Ingredients:

cucumbers - 4 kg, carrots - 1 kg, sugar - 1 cup, vinegar 9% - 1 cup, vegetable oil - 1 cup, salt - 100 g, garlic pressed through a garlic press - 2 tbsp. l., ground red pepper - 1 tbsp. l.

Attention: when preparing the recipe, a glass with a capacity of 200 ml was used.

Recipe

Wash the carrots, peel and grate on a coarse grater, but it is better to use a grater for Korean carrots.

Wash the cucumbers in water, trim the ends. Cut the cucumbers into 4 pieces lengthwise; if the cucumbers are more than 10 cm in length, then cut them in half - you get 8 pieces from one.

Prepare the marinade:

mix vegetable oil, salt, ground red pepper, garlic, sugar and vinegar.

Mix cucumbers and carrots together, add marinade. Mix everything and leave to infuse for 4 hours.

Place the prepared salad in sterilized half-liter jars, cover with lids and sterilize for 10-15 minutes (sterilize larger jars longer).

Half the ingredients make 6 half-liter jars.

Cucumber and onion salad for the winter

An excellent cucumber salad recipe for the winter without sterilization.

Ingredients:

cucumbers 1.5 kg, onions – 700 g, vinegar 9% 75 ml, vegetable oil – 75 ml, sugar 2 tbsp. l., salt 1.5 tbsp. l., mixture of peppercorns 10 pieces.

Salad recipe

Wash the cucumbers, cut into half rings or cubes. Peel the onion and cut into half rings. Add sugar, salt and pepper. Stir and let sit for 30 minutes, the cucumbers and onions will release their juice.

Transfer the salad to a saucepan and put on fire. Bring to a boil and cook over low heat for 10 minutes, stirring constantly.

The salad should not boil, but let it simmer. Add vegetable oil and vinegar. As soon as it boils, remove from heat.

Place the hot salad in jars and immediately roll up the lids. Turn the jars over and wrap them, leaving to cool.

Causes of lid swelling on cucumbers

There are many factors that cause the brine in jars of vegetables to become cloudy and fermentation processes begin to occur. One of them is the incorrect selection of salt for preservation - instead of table salt, intended to destroy pathogenic bacteria, women try to use iodized or sea salt.

The second most important problem is the lack of pre-soaking of cucumbers. The purpose of the water is to displace trapped air in the vegetables, reducing the risk of cloudiness in the marinade and subsequent swelling of the lids.

Cucumbers can spoil right in the jar

Poor handling of dishes

Canning vegetables should be done in sterile containers, regardless of the recipe chosen. The jars are cleaned in the oven, microwave, or under steam, and the lids are cleaned in boiling water. The process takes about five minutes, the time can be increased slightly.

Only with perfectly clean containers will the seamers stand quietly all winter. The condition applies not only to ordinary dirt, but also to residual traces from detergents. Particular attention is paid to the integrity of glassware - the slightest cracks and chips can cause it to explode.

Important! Immediately after sterilizing the cans, the seaming process itself must take place. The longer the interval between two actions, the greater the risk of bacteria getting into the dishes.

The sterilization process plays an important role

Lid closure leaking

The explosion of rolled cans occurs due to the air contained inside. Pathogenic microorganisms actively grow and multiply in the presence of sufficient oxygen.

Reasons for free passage of air include the use of an old or broken seaming machine. It is not able to guarantee a tight fit of the lids to the necks of the containers, due to which gas exchange is maintained between the contents of the jar and the external environment.

Important! The second most common cause is considered to be incomplete filling of the dishes with liquid. It should reach the edges of the container.

Wrong marinade

To avoid kitchen mini-explosions, you must add ingredients strictly according to the recipe. A weakly concentrated marinade cannot prevent fermentation reactions. Common factors for product spoilage include an insufficient amount of citric or acetic acid, which acts as a preservative and is necessarily included in the liquid component of the seams.

Cucumbers, unlike tomatoes, do not have their own natural acid. Therefore, cucumber products are more likely to explode than tomato products. Instead of vinegar essence, many housewives use Aspirin, which prevents the active growth of microorganisms in rolled up containers. Acetylsalicylic acid acts not only as a preservative, but also as an antibacterial agent that destroys pathogenic microflora.

Important! A lack of granulated sugar and table salt in the marinade also causes unpleasant consequences. If the ingredients are less than normal, then you should expect cloudiness of the liquid and an active fermentation process.

Homemade products need to be stored correctly

Poor storage conditions

If the workpieces are stored at temperatures above +5 degrees, then you should expect the lids to swell. Higher rates lead to explosions. Experienced housewives advise sending preserved food to basements or cellars, where a constant temperature of 0 degrees is maintained.

Cucumbers with dill

Another option for winter salad is cucumbers with dill.

Ingredients:

cucumbers 2 kg, vinegar 9% 150 ml, vegetable oil - 150 ml, sugar 150 g, salt 1 tbsp. l., ground black pepper, green dill 100 g.

Salad recipe

Wash the cucumbers and cut them lengthwise into pieces high enough to fit into a half-liter jar.

Mix all ingredients and add to chopped cucumbers, mix well. Cover with a lid or towel and leave overnight (10-12 hours).

Place cucumbers tightly in jars, pour in juice and cover with lids.

Sterilize for 10 minutes, then roll up. Wrap the jars and leave to cool. It turned out to be 4 half-liter jars of cucumber salad with dill.