Crispy pickled cucumbers recipe for the winter for a 3 liter jar

Greetings dear reader. How nice it is to open a jar of pickled cucumbers in winter and remember the sunny summer! This type of snack is always relevant with any type of meat and side dish. And depending on your preferences, it can be spicy or sweet.

Of course, every housewife has her own secret on how to make them crispy. There are rumors that if you put oak leaves, then they will definitely become like this. But the most proven method is to fill them with water before cooking and leave to stand for several hours. This way they won't be lethargic.

Depending on the tastes, the set of aromatic herbs and dry seasonings changes. Some put mustard seeds, some peppercorns. And of course, add dill inflorescences, horseradish, cherry or currant leaves. Those who like it spicier add chopped hot pepper.

Now the Internet can please connoisseurs of this delicacy with recipes in any style. Most often they are prepared, of course, with vinegar. But some claim that it is fake and the containers spoil.

To avoid this, marinades are prepared with American mustard, citric acid and even aspirin. Then they acquire a tart and spicy charm. More recently, we made quick-cooking lightly salted cucumbers and options in a bag. It turned out very cool!

Crispy pickled cucumbers in jars for the winter - a classic recipe

Who doesn’t love such goodies, especially on cold evenings, with potatoes and meat? Fragrant, moderately salty, with a slightly sweet aftertaste - this is exactly how real ones should be. Today I will show you a recipe for crispy fruits stored in jars for the winter.

Even in summer, I often crave something salty. You can, of course, prepare lightly salted ones. But unlike today's options, they don't last long. They must be eaten immediately. And so that they remain for the cold season, today we will pickle them!

Ingredients for marinade per 1 liter of water:

Salt – 1 heaped tablespoon (about 40 grams);
Granulated sugar – 1 heaped tablespoon (about 30 grams);
Vinegar essence 70% – 1 dessert spoon.

Ingredients for one liter jar:

Fresh cucumbers – 600 grams;
Horseradish leaf – 1 piece;
Cherry leaf – 2 pieces;
Currant leaf – 2 pieces;
Dill - umbrella and stem;
Tarragon branch – 1 piece;
Garlic – 2-3 cloves;
Hot pepper – a small piece;
Bay leaf – 1 piece;
Allspice – 2-3 peas;
Black pepper – 5-6 peas;
Cloves – 1-2 buds;
Coriander – ½ teaspoon;
Mustard seeds – ½ teaspoon.

Cooking process:

1. We picked cucumbers. Now they need to be washed thoroughly. Then soak in cold water for two to three hours.

2. While they are in the water, we sterilize the jars and their lids.

I prefer liter ones. But you need to look at the size of the fruit.

We will also prepare all the leaves we need: horseradish, cherries, currants. Don't forget about tarragon sprigs, dill stems and umbrellas. Separately cut the hot pepper and garlic cloves.

3. Prepare spices: allspice, black pepper and mustard seeds. You will also need clove buds, bay leaves and coriander.

4. I have about 4 kilograms of cucumbers. Let's put the containers and start laying out the spices on them.

Let's start with horseradish leaves.

5. Then we put dill (stems and umbrellas) in each. Don't spare it, it adds flavor.

6. Then we put a sprig of tarragon into our jars.

7. Next, add cherry and currant leaves. We also add garlic cloves and hot pepper.

8. In each we put one bay leaf and three peas of allspice.

9. Then add 5-6 peas of black pepper and two buds of cloves. After half a teaspoon of coriander and the same amount of mustard seeds.

10. Thus, we filled our jars with spices for pickling cucumbers.

11. Now we will lay the fruits.

We place them vertically, very tightly. So we put bigger beauties, and send the little ones on top of those already placed.

12. In total, I got six containers of cucumbers. Five of them are liter, and one is one and a half liter.

13. Fill the prepared containers with boiling water.

Cover the top with lids and leave for half an hour.

14. After half an hour, drain the water into a separate bowl. It is better to do this through a strainer and a special lid with a mesh.

15. I drain the water from the cucumbers into a separate container, but do not leave it for preparing the brine. I just pour it into the sink. I do this because we use store-bought spices, and they also require washing. In addition, if you have purchased fruits, you do not know how they were grown and how they were processed.

Therefore, it is better to drain the first liquid.

I also measure how much water I need to make the brine. At the moment I have three liters left.

16. Take a saucepan and pour three liters of water into it. Add three heaped tablespoons of table rock salt and three tablespoons of granulated sugar.

17. Place the pan on the fire and bring it to a boil.

18. As soon as the water boils, add vinegar essence at the rate of one dessert spoon for every liter.

We need three in total.

19. As soon as the vinegar essence is added, turn off the marinade, but leave it on the stove. We fill our cucumbers in jars with this hot mixture.

20. Roll up the container with brine with a sterilized lid.

21. Turn the rolled container upside down. Let it cool in this position. In a month and a half, our cucumbers will be ready!

Very aromatic, tender, slightly sour fruits are ready to serve. Enjoy your meal!

Pickled cucumbers in jars according to GOST

How many of us are fans of homemade pickled cucumbers? Especially in winter, together with hot, aromatic potatoes, they are most delicious. But in order to eat them at this time of year, you need to take care in the summer.

I rarely make preparations. Maybe due to my age, this is not yet inherent in me. But there is, of course, I love them. This year I decided to make a couple of jars. It seems that there was nothing complicated in the cooking process. And they taste significantly different from store-bought ones!

Ingredients:

Cucumbers - 4 kg;
Marinade - 3l.

For 1 liter of marinade:

Salt - 60g;
Sugar - 80g;
Vinegar 9% – 80ml.

Each jar contains:

Allspice - 2 pcs.;
Hot peppercorns - 5 pcs.;
Bay leaf - 2 pcs.;
Black currant leaves - 2 pcs.;
Cherry leaves - 2 pcs.;
Garlic - 2 cloves;
Dill - sprig;
Horseradish leaves - 1/3 or 1/2 sheet.

Preparation progress:

1. Wash the cucumbers. If they were picked a long time ago or bought at the market, then they need to be filled with water before cooking.

Let it stand for 2 hours.

2. Place 2 allspice peas, 5 hot pepper peas and 2 bay leaves into each jar. Then add 2 cloves of garlic, 2 cherry leaves and the same number of currant leaves. Next, 2 parts of chopped horseradish leaf. Send dill umbrellas if desired.

3. Then put the fruits in the container.

If desired, you can cut off their noses and tails, but this is not necessary.

4. Close with lids. Place them in a saucepan with a thick bottom. Fill almost to the top with water. Place on low heat. After the water boils, you need to hold them for another 10 minutes. Then turn off the flame.

5. Remove the jars from the pan. If the process was successful, the cucumbers change color slightly.

They become yellowish.

6. Before putting them in the pan, we did not tighten the lids tightly. After they were taken out, this should be corrected.

The result is crispy beauties. For those who are doing this for the first time, it is better to first prepare a couple of containers for testing. And if you like these, then next year prepare more.

Sweet pickled cucumbers for the winter

During the time of Ivan the Terrible, cucumbers appeared in Rus'. Since at first their taste was considered rather bland, they began to pickle and salt them. This helped preserve the harvest throughout the winter.

For many centuries this was done in large wooden barrels, until the method of rolling into jars was discovered at the beginning of the 19th century. Today I will show you a similar recipe for sweet options.

They turn out simply incredibly tasty. They remain crispy and have a sweetish note. Let's get started quickly!

Ingredients:

Fresh cucumbers – 3-3.5 kilograms.

Brine for 4 1 liter jars:

Water – 1.5 liters;
Granulated sugar – 100 grams;
Salt – 1 tablespoon;
Vinegar 9% – 150ml.

To the bottom of one 1 liter jar:

Dill – 2 sprigs;
Bay leaf – 1 piece;
Cherry leaf – 4 pieces;
Currant leaf – 2 pieces;
Garlic – 2-3 cloves;
Mustard seeds – 1/3 teaspoon;
Ground black peppercorns – 7-8 peas;
Allspice – 2-3 peas.

Cooking process:

1. We will start pickling cucumbers by preparing all the ingredients in appropriate proportions to make cooking easier and faster.

2. Wash the fruits thoroughly. Then soak in cold water. Leave it like this for 6-12 hours.

If you just picked them, there is no need to soak them. Simply rinse thoroughly several times.

3. We also thoroughly wash and sterilize jars with lids.

4. Place sprigs of dill, 4-5 cherry leaves and several currant leaves on the bottom.

5. Then add spices: one bay leaf, 2-3 allspice peas and 7-8 black peppercorns. Then a third of a teaspoon of mustard seeds and a few cloves of garlic.

6. Now put the cucumbers in the jar. We do this vertically, filling them tightly with the entire volume of the container.

When you have everything laid out this way, there is still room on top. You also need to put fruit there. If the whole one doesn’t fit, cut it into pieces. The container should be filled tightly to the top.

7. Now pour boiling water. Cover the top with lids, but do not screw them on. Leave it like this for 15 minutes.

8. After 15 minutes, drain the water.

9. Fill the cucumbers in the jars with boiling water again.

Cover with lids and leave for another 20 minutes.

10. While they are standing in boiling water, prepare the brine. Take a large saucepan and pour one and a half liters of water into it. I use it already hot from a just boiled kettle.

11. Add 100 grams of granulated sugar and one heaped tablespoon of salt to the water. Mix everything.

12. Place the pan on the fire and bring to a boil. Then pour in 150 ml. 9% vinegar. Mix everything. Remove the container from the stove.

13. Drain the water from the cans.

14. Pour the prepared hot brine over our cucumbers.

15. Roll up the lids of the jars and turn them upside down. Then wrap it well with a towel.

Leave them like this until they cool completely.

16. These keep well all winter.

They turn out slightly sweet and very tasty. Enjoy your meal!

Pickles for the winter

A tasty version of salting in this design allows you to preserve the product for a longer time. At the same time, it remains aromatic and quite appetizing, which is especially pleasing during the cold period.

How much vinegar and spices to add to the brine per three-liter jar

The following components will be useful for the brine:

water – 1 l;
salt and sugar - 2 and 4 tbsp. l respectively;
acetic acid 9% – 2 tbsp. l.

How to salt

Prepare fresh cucumbers and a three-liter bottle in advance.
Place the following ingredients in a canning container: chopped garlic head, horseradish leaf, 2 dill umbrellas and black peppercorns (5 pieces).
Then fill the jar with fresh cucumbers. A container of 3 liters will require approximately 2 kg of fruit.
Boil 1 liter of clean liquid. Pour boiling water into the jar. Let the solution sit in the fruit for one hour.
Pour all the liquid into a boiling container. Dissolve salt and sugar there. Let it boil.
Pour the canning solution into the container. Add pure vinegar there. Roll up the lid, shake it in your hand and wrap it in a warm thing so that the container cools slowly.

Calorie content of one serving is 25 Kcal.

For another option for preparing canned cucumbers for winter use, see the following video:

Pickled cucumbers with citric acid

Summer is the time for preparations. And most often they try to preserve cucumbers for the winter. There are thousands of options for preparing pickled fruits. This is one of them. They turn out crispy, just right!

The recipe for these is quite simple. The jars do not need to be sterilized, but because of this it is better to store them in a cool place. Otherwise I'm afraid that they will spoil. I didn’t know that you could put citric acid in these. But it turns out that it turns out very tasty.

Ingredients:

Cucumbers - 2 kg.

For 1l. marinade:

Salt - 2 tbsp. (without top);
Sugar - 2 tbsp. (with top).

For a 1.5 liter jar:

Citric acid - 1 tsp. without top;
Black pepper - 7 peas;
Allspice - 4 peas;
Mustard (seeds) - 1 tsp;
Bay leaf - 2 pcs.;
Dill (seeds) - 1 tsp;
Garlic - 2 cloves;
Hot pepper - 2 rings.

Preparation progress:

1. Wash the cucumbers.

If they were picked a long time ago or bought at the market, then they need to be filled with water before cooking. Let stand for at least 2 hours, preferably 5-6.

Cut off their noses and tails.

2. In each container, place two rings of hot pepper with seeds, a teaspoon of dry mustard and dry dill. Then 4 peas of allspice, 7 peas of hot pepper, 2 bay leaves and 2 chopped cloves of garlic. One and a half liter jars are used.

3. Then add cucumbers. Fill with boiling water and close with lids.

Leave for 15-20 minutes so that the water has time to cool.

4. Pour the water from them into the pan. Bring to a boil and pour into containers again. Cover with lids again and let cool.

5. Drain the water into a measuring cup.

You can use a jar.

We measure the amount of water. Then pour it into the pan. For 1 liter of water, add 2 tablespoons of sugar and salt. Place on the fire and bring to a boil. After this happens, you need to wait 2 minutes. Then turn off the gas.

6. Place a teaspoon of citric acid in a container. Pour in hot marinade and close with lids. Turn them over and leave to cool.

An easy, quick and simple method of preparation will appeal to any housewife. This appetizer along with potatoes will be very good on a cold winter evening. Nothing complicated, but it's truly finger-licking good.

How to pickle cucumbers with mustard seeds

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

This is interesting: How to quickly pickle cucumbers for the winter: 5 simple but very tasty recipes

Ingredients

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.

Step by step recipe

How to pickle cucumbers with mustard:

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.
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.
Fill the jar to the top with cucumbers. Place a couple more chopped garlic cloves on top.
Pour boiling water over the cucumbers to the very top of the jar and cover with sterilized lids. Leave for 20 minutes.
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.
Drain the water from the jars 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.
Pour boiling water over the cucumbers 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.

Recipe for pickled cucumbers for 1 liter jar

The history of cucumbers dates back to the third millennium BC. It was then that they began to be grown in Mesopotamia (India). And the ancient Romans began to add vinegar when salting. This is how marinated options turned out. Today I will show you a modern recipe for fruits for a 1 liter jar.

They turn out great this way. They have a slightly sweet taste and are great with potatoes or meat. And if you add oak leaves, the vegetables won't lose their crunch during storage. Let's begin!

Ingredients for 1 liter jar:

Cucumbers – 600 grams;
Water – 500ml;
Salt – 2 teaspoons;
Vinegar 9% – 3 tablespoons;
Granulated sugar – 2 teaspoons;
Dill umbrellas – 2-3 pieces;
Cherry leaves – 2 pieces;
Oak leaves (if available) – 2 pieces;
Horseradish leaves – 1/3 of one leaf;
Currant leaves - 2 pieces;
Garlic – 2 cloves;
Black peppercorns – 5-6 pieces;
Tarragon – 1 sprig.

Cooking process:

1. Any dish must begin with the preparation of the products from which we will cook. Therefore, we stock all the spices in the proportions we need.

Today I have two liter jars, so I collected everything by multiplying it by two.

Cucumbers must be washed thoroughly. Then soak in cold water for two hours. The butts can be cut off, or they can be left. It's whatever you like. We will also prepare containers. You can sterilize them, or you can simply wash them thoroughly with soda.

2. Place chopped garlic, one dill umbrella and cherry leaves into clean containers. Then part of a horseradish leaf, oak leaves, black peppercorns and a sprig of tarragon.

3. Now add the cucumbers. First we place them vertically. We do it tightly. We will have some space left on top.

You can put a small one there or cut a medium one.

4. After we have placed all the fruits in a jar, you can add a dill umbrella and a horseradish leaf on top.

5. Pour boiling water over our vegetables. I do this carefully, alternately in each.

You need to be careful so that the container does not crack.

6. Cover the cucumbers with lids. Let our beauties stand in boiling water for about 10 minutes. Then drain the water. You can do this in a saucepan, or you can do it directly in the sink. We will not use this liquid.

7. Then we pour boiling water over our fruits again and cover them with lids for 10 minutes.

We do this twice in total!

8. After ten minutes, we drain the water into the pan. We will use this second liquid to prepare the marinade. We put it on fire. Let it boil and add salt, granulated sugar and vinegar 9%. After the last one has been introduced, mix everything and turn it off.

9. Now pour the cucumbers in the jars directly with hot water.

10. Then roll up with pre-sterilized lids.

11. Turn the jars upside down.

Wrap them in a towel and leave them to cool.

12. So in a month our cucumbers will be pickled properly.

They keep well all winter, taste good and are crunchy! Enjoy your meal!

Pickled cucumbers with red currants

If you like interesting flavor combinations, then you will like these cucumbers. After all, marinating them with red currants is very original and original. Beautiful jars can be placed on the table without opening. They look so elegant in contrast.

I saw these for the first time at a party. I remember being very surprised. Usually they put black currant leaves in them, but here they use red currant leaves. And not the leaves, but the berries themselves. But it turned out that they were used instead of vinegar. This way the fruits turn out more tender, without a strong vinegar taste.

Ingredients:

Cucumbers - 1 kg;
Red currants - 150g.

For 1 liter of marinade:

Salt - 1 tbsp;
Sugar - 1 tsp.

Each jar contains:

Hot peppercorns - 5 pcs.;
Black currant leaves - 2 pcs.;
Cherry leaves - 2 pcs.;
Garlic - 3 cloves;
Dill - sprig.

Preparation progress:

1. Wash the cucumbers. If they were picked a long time ago or bought at the market, then before cooking they need to be filled with water and allowed to stand for 2 hours.

2. Sterilize the jars in any way convenient for you. Place 5 hot peppercorns and 3 cloves of garlic in each. Then 2 cherry leaves, 2 currant leaves and an umbrella of dill.

3. Then add cucumbers. Pre-cut off their noses and butts. Place red currants in between. It is not necessary to clear it of branches.

Shake the container so that the berries are evenly distributed between the fruits and take up all the empty space.

4. Pour boiling water into the jars. Cover with sterilized lids and leave for 10 minutes.

5. After 10 minutes, drain the water into the pan. We measure the amount of this liquid. Put 1 tablespoon of salt and 1 teaspoon of sugar per 1 liter. Place on the fire and bring to a boil.

6. Pour boiling marinade over cucumbers and close with lids. Turn over and let cool.

Such vegetables have an unusual taste and cannot be compared with those made with vinegar. At the same time, they have a very beautiful appearance - green fruits and red currants in between. If you are interested in the method (but are afraid to cook a lot), you can close a couple of pieces. Those. try what happens.

Cooking assorted tomatoes

Another convenient method of preservation based on the 2-in-1 principle. With its help, from one container you will get two delicious preparations at once - cucumbers and tomatoes. In this case, both components exchange taste characteristics with each other, and the result is an unusual dish. Try this recipe for pickling cucumbers in 3 liter jars with vinegar.

Recipe ingredients:

cucumbers – 1 kg;
tomatoes – 1 kg;
dill umbrellas – 3 pcs;
horseradish leaves – 3 medium pieces;
garlic cloves – 8 pcs;
black peppercorns – 10 pcs;
water – 1.5 l;
salt and sugar - 3 tbsp. l;
vinegar 9% – 100 ml.

Sequencing:

Do you marinate in three-liter jars for the winter?

Not really

Place the cucumbers in water for at least 2 hours. Then cut off the butts.
Rinse the container with soda and disinfect it together with the lid using boiling water.
Wash and dry all the greens, peel the garlic and cut into thin slices. Also wash the tomatoes and pierce each fruit in the lower area with a skewer (approximately to a depth of 1 cm).
Place horseradish leaves and dill umbrellas at the very bottom of the jar. Then start layering the vegetables, alternating between cucumbers and tomatoes. Place the garlic flakes occasionally so that they end up scattered randomly. Place peppercorns on top.
Pour boiling water into the jar. Repeat the procedure twice. Leave the container for ¼ hour each time.
After the last time, pour the liquid into an enamel bowl for cooking. Add salt and sugar there. Boil it. Pour in vinegar. Remove from heat.
Pour the brine into the cucumbers and tomatoes, close the lid. Let cool in a warm place. Then you can put it away for storage.

The calorie content of the finished snack is 28 Kcal.

The assortment turns out not only tasty, but also beautiful in appearance.

Crispy pickled cucumbers with chili ketchup

Cucumbers appeared in Rus' at the beginning of the 16th century. The Byzantines introduced them to the Russian people. The word itself comes from the Greek word "ogyros", which means "immature".

They were salted and pickled in cedar barrels. Of course, you rarely see these today. Now they do this in banks. Today I will show you a recipe for crispy versions with chilli ketchup.

They cook very quickly using this method. And they turn out to be spicy, but moderately salty. Let's begin!

Ingredients:

Fresh cucumbers (gherkins can be used) – 1.5 kilograms;
Chili ketchup – 300 grams;
Bay leaves - 2 pieces per jar;
Black peppercorns – 8-10 pieces each;
Dill umbrella - 1 piece per container;
Cherry leaves - 2 pieces each;
Horseradish leaves - 1 piece (if large, then cut in half);
Currant leaves - 2 pieces;
Water – 1 liter;
Granulated sugar – 200 grams;
Salt – 2 tablespoons;
Vinegar – 180 grams.

Cooking process:

1. First, let's prepare all the products. Wash the required amount of cherry, currant and horseradish leaves. We also wash the cucumbers thoroughly. Soak them in cold water for two hours and then cut off the ends.

2. Sterilize the jars and their lids. You can do this for a few minutes in the microwave.

You can wash it with baking soda or sterilize it in the oven.

3. First, we put all the herbs and spices in them: cherry leaves, currants and dill. Next, bay leaf, peppercorns and horseradish leaves.

4. Now we will place the cucumbers. Since I have gherkins, I simply introduce them tightly in a chaotic manner. If you have ordinary ones, then it’s better to put them in the jar first while standing upright. And then put smaller fruits on top or cut large ones.

In any case, they must be stacked in a heap.

5. Now we will cook the marinade. Pour one liter of water into the pan. Bring to a boil and add 180 ml. vinegar 9%, 200 grams of granulated sugar and 2 tablespoons of salt. Mix everything.

6. Then add 300 grams of chili ketchup into the pan. Let the brine boil.

After this has happened, immediately turn it off and take it off the stove.

7. Now fill the jars with cucumbers with hot brine. Let's do it to the brim. We close the lids on top.

8. We put them for sterilization. We take a large saucepan that can fit several pieces at once.

We put a towel on the bottom.

9. Then pour water, not reaching the lids a couple of centimeters. Put the pan on the fire. Let it boil and sterilize in boiling water for 15 minutes. Then remove the containers and let them cool.

Our vegetables are ready! Crispy, crisp and delicious with chili ketchup. Enjoy your meal!

Pickled cucumbers in jars with mustard

Cucumbers prepared in mustard marinade have a very interesting taste. These are not ordinary grains that are often placed in jars. A liquid consistency that gives the fruit a piquant charm and unusual color. The brine is so strong that some people drink it together.

This is a very unusual way. The color is not very good, but the taste is simply amazing. They themselves come out crispy, with an indescribable aroma. They can be eaten as a snack on their own or added to salads. Before opening, the container must be shaken.

Ingredients:

Cucumbers - 1 kg.

For 1 liter of water:

Sugar - 300g;
Salt - 3 tbsp;
Mustard - 5 tbsp. (American);
Vinegar 9% - 1 tbsp. (200ml.).

Each jar contains:

Black currant leaves - 2 pcs.;
Cherry leaves - 2 pcs.;
Garlic - 3 cloves;
Dill - sprig;
Horseradish leaves - a little.

Preparation progress:

1. Pour water into a saucepan and put it on fire. When it boils, add sugar and salt.

We wait until they completely dissolve.

Add mustard and stir. Add vinegar as the last ingredient and immediately turn off the burner.

2. Wash the cucumbers. If they were picked a long time ago or bought at the market, then before cooking they need to be filled with water and allowed to stand for 2 hours.

3. Wash the jars. Add 3 cloves of garlic, 2 cherry leaves and 2 currant leaves to each. Then an umbrella of dill and horseradish leaves.

Or any other herbs to your taste.

4. Then add cucumbers. Pre-cut off their noses and butts. At this time, the marinade will cool down. Mix it and pour it into containers.

5. Cover them with lids. Place a towel or cloth napkin in the bottom of the pan.

We place the containers and pour water so that it reaches the middle of them.

Cook them for 7 minutes after boiling.

6. After 7 minutes, remove the jars from the water. We tighten the lids by hand or using a machine, depending on what kind you have. Turn the containers over and let them cool.

This option was invented for mustard lovers. A slightly spicy, tart taste, herbal aromas and crunch are what fruits made this way are all about. If you are not afraid of experiments, try making a couple of pieces first. You will be delighted!

Salty in Polish

Poles pickle cucumbers in barrels with carrots. Let's describe a delicious recipe for a small container.

From the proposed components, 3 liters are obtained.

Norm of salt, sugar, acetic acid

For salting you will need to use the following components:

2 kg of small cucumbers;
1 carrot;
head of garlic;
4 capsicum rings;
3 pieces of horseradish root;
10 grains of mustard seed, 5 peas of allspice and black pepper in each jar;
along the dill whisk.

For the marinade:

salt – 1.5 tbsp. l.;
sugar – 6 tbsp. l.;
600 ml. water;
vinegar 70% – 1 tsp.

Closing

All ingredients are prepared, let's start cooking.

Instructions.

Place garlic, dill and peppers with mustard seeds on the bottom of the prepared container.
Peel the carrots and cut into rings.
Place the cucumbers densely on top, alternating with carrots.
Boil the brine and fill the jars with hot liquid.
Then pour in the acid.
Take a pan and place a towel on the bottom.
Place the jars in it to sterilize for 20 minutes.
After sterilization, roll up and cool upside down.

Author's note

Agapov Vladislav

It is not necessary to cover sterile preserves. Store in a place convenient for you.

Calories:

Per 100 g of finished product 24 Kcal.

With carrots in Polish it is not necessary to wrap

Cooking cucumbers the Polish way isn't right for you? Then salt the cucumbers in jars using the hot method with vinegar. A simple and affordable recipe that many people like.

Pickled cucumbers for the winter - option for 1 liter of water

Back in the early 20th century, cucumbers were pickled and salted only vertically, in large oak barrels or tubs. Now they have been replaced by glass jars with lids.

However, the process has remained virtually unchanged: they are also placed vertically and tightly in containers. Then they are filled with brine, and in winter they enjoy their crispy, salty taste. Today I will show you a recipe for 1 liter of water.

Using this method, they turn out very cool and moderately salty. The cooking process is quite simple, but has its own characteristics. Let's begin!

Ingredients:

Fresh cucumbers – 1.5-2 kilograms.

Brine for 1 liter of water:

Salt – 1 tablespoon;
Granulated sugar – 1 tablespoon;
Cherry leaves – 2 pieces;
Horseradish leaves – 1 piece;
Dill seeds – 1 tablespoon;
Bay leaf – 1 piece.

Seasonings in one liter jar:

Garlic – 2-3 cloves;
Hot pepper - a piece;
Black peppercorns – 4-5 pieces;
Acetic acid 70% – 1 teaspoon.

Cooking process:

1. Prepare the cucumbers. Wash them thoroughly, then soak them in cold water for several hours. Then we’ll cut off their butts on both sides. Then wash the jars thoroughly. Better with soda. If desired, you can sterilize them.

We make sure to sterilize the lids for them.

We put the fruits in the container. We place them vertically. Place tightly. We also add small ones on top, or cut large ones into several parts.

2. Now we will put spices and seasonings in each. Add: hot pepper, black peppercorns and garlic.

3. Then pour boiling water over the cucumbers in containers.

4. After pouring boiling water over them, cover them with lids. Let stand until the jars cool completely.

For this recipe, you need to calculate the cooking time, since our fruits are poured with boiling water until they cool completely. And after that you can’t throw them away and you must definitely complete the marinating process to the end. Therefore, plan your time so as not to do it at night.

5. We leave the drained water in the pan. If necessary, add a little extra brine so that the volume is even and it will be more convenient to prepare the brine in the future.

6. Now we will prepare the brine. For one liter of water we should put five tablespoons of granulated sugar and one tablespoon of salt.

I have three liters of liquid, so I triple the amount of food I need.

7. Place cherry leaves, horseradish leaves, bay leaves and dill seeds into the brine. If you don’t have the latter, then you can take stems and umbrellas.

8. Place the pan on the fire and bring it to a boil.

We do this slowly so that our granulated sugar has time to dissolve.

Boil the brine for 2 minutes.

9. While our brine is boiling, add 70% acetic acid to each jar. One liter container needs 1 teaspoon.

10. Remove the leaves from the brine. We strain it from the seeds and pour it hot into containers.

11. Roll up the lids. Turn the containers upside down.

Don't forget to check if we closed it well. They shouldn't leak.

Wrap with a towel or blanket. Leave it like this until it cools completely.

They will be ready in a week! These store well all winter. Enjoy your meal!

How to prepare brine for pickled cucumbers

Water from a spring, well or distilled is ideal for marinade. If you don’t have one, regular filtered tap water will do.
Iodized or sea salt is not suitable for preservation - it softens the vegetables. Take only table grade, coarsely ground.
The taste of cucumbers depends very much on the spices. Dill, basil, cherry, horseradish, and currant leaves are added to the marinade for crunch. Cloves, garlic, coriander, nutmeg, chili, and saffron will add a piquant taste.

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Pickled cucumbers with horseradish

As many people live in the world, there are just as many favorite recipes for pickling cucumbers. Everyone makes preparations in their own way. But the most common option, of course, is with horseradish.

Most often you can find mention of horseradish and dill about this process. For me, this is the most classic way from childhood. Its fruits turn out tasty and crunchy. I don't add hot pepper because I don't like it.

Ingredients:

Cucumbers - 3 kg;
Horseradish leaves;
Dill umbrellas;
Hot pepper - 2 pcs.;
Garlic - 3 pcs.;
Cherry leaves - 10 pcs.

For 3 liters of water:

Salt - 3 heaped tablespoons (115g);
Sugar - 3 level tablespoons (450g);
In each liter jar - 1 tsp. essences 70% or 4 tablespoons 9% vinegar.

Preparation progress:

1. Wash the cucumbers. Cut off their noses and tails. Peel the garlic and cut into pieces. Chop the hot pepper into rings.

There is no need to get seeds.

2. There is no need to sterilize jars. Just wash it. Place finely chopped garlic and hot pepper rings down.

3. Then add cucumbers. Fill them with boiling water to the top. Close with lids.

4. Once the brine has cooled, pour it into a measuring cup.

Usually one liter jar yields 450 ml.

Drain it into a saucepan. Add salt and sugar. The recipe shows the proportions for 3 liters of brine. If it is less, then recalculate.

5. Place salt and sugar. Add herbs. Horseradish leaves, cherries and dill umbrellas are used here. Place the pan on the fire and bring to a boil.

6. Pour a teaspoon of vinegar essence into liter jars with cucumbers. Pour boiling brine and close the lids.

Roll the containers to check that the lids are properly closed.

They are very tasty using this method. Herbs can be any of your choice. Some also add currant leaves or tarragon.

Pickling in 3 liter jars without fixing stems

Fixing stems include horseradish leaves and dill umbrellas. But you can get a tasty and aromatic canned product without these two components.

Quantity of ingredients

You will need the following list of products:

fresh cucumbers – 2 kg;
salt – 3 tbsp. l;
granulated sugar – 2 tsp;
allspice (peas) – 5 pcs;
black pepper (peas) – 5 pcs;
bay leaf – 3 pcs;
powdered cloves – 1 tsp;
vinegar 9% – 2 tbsp. l.;
water – 1 l;
garlic cloves – 2 pcs.

How to pickle

Wash the cucumbers, cut off their back butt. Pour water into the fruits and let them sit for 2 hours.
Disinfect the container and lid by pouring boiling water over it. Place spicy ingredients at the bottom, as well as cucumbers in dense rows.
Bring water in an enamel container to a boil. Add bay leaf, clove powder, salt and sugar. Keep on fire for 5-8 minutes.
Fill the container to the top with the resulting marinade. Pour acetic acid on top. Close the container in a way convenient for you and shake the container a little in your hands so that all the components mix together. As you can see, it’s very easy to pickle cucumbers and vinegar in 3 liters.

Calorie content per 100 g – 19 Kcal.

Sometimes it's not just the taste that matters; crispy cucumbers with vinegar go well with a side dish. We recommend you try it.

Crispy pickled cucumbers for storing in the apartment

Every year Suzdal celebrates International Cucumber Day. This event is held in July, as the harvest begins at this time.

Today, pickled or salted fruits are an integral attribute of any Russian hospitable table. Now I will show you a recipe for crispy options in jars for storage in the apartment.

They cook very quickly using this method. And they are stored quietly in the kitchen cabinet all winter. Let's begin!

Ingredients for marinade:

Water – 1 liter;
Salt – 1 tablespoon or 30 grams;
Granulated sugar - 6 tablespoons or 120 grams.

For a liter jar:

Water – 500ml;
Salt – ½ tablespoon or 15 grams;
Granulated sugar – 3 tablespoons or 60 grams;
Acetic acid 70% – 1 teaspoon;
Fresh cucumbers – 500 grams;
Garlic – 3-4 cloves;
Dill seeds – 1 teaspoon;
Mustard seeds – 1 teaspoon;
Coriander seeds – 1 teaspoon;
Bay leaf – 1 piece;
Allspice – 5-10 peas;
Hot chilli pepper – 0.5-1 piece.

Cooking process:

1. Wash cucumbers in water. Then soak them for two hours in cold liquid.

2. Then we will prepare all the necessary products for pickling our fruits in the appropriate proportion to the available amount of vegetables.

I am calculating for a 1 liter jar.

3. Place all the spices on the bottom: garlic, hot and allspice. Then coriander seeds, dill and mustard seeds.

4. Then place the cucumbers tightly in the jar. You can first vertically, then compact it from above. Or you can just tightly in a chaotic order. Whatever you prefer.

5. Now pour boiling water into our container.

To prevent it from bursting from hot water, you can put a spoon on top and pour water into it. Then it will be distributed evenly, and all the boiling water will fall on this spoon.

6. Cover the jar with a lid and leave for 15 minutes.

7. Now we will make the brine. For a liter container I need half a liter of water, half a tablespoon of salt, three tablespoons of granulated sugar and one tablespoon of 70% vinegar.

8. Immediately add granulated sugar and salt to the water. Mix. Pour into a saucepan and wait until the brine boils. After this has happened, turn it off and take it off the stove.

9. Drain the first brine from the jar.

10. If, when draining the first brine, spices spilled out along with it, put them back to the cucumbers.

11. Then add vinegar essence 70% - 1 tablespoon.

12. Now pour hot brine over the fruits.

13. Screw the lid on the jar. We check that it is not leaking. Then turn it upside down and leave it like that until it cools completely.

There is no need to wrap anything.

In a few days they will be ready. These are easily stored in the kitchen cabinet. Enjoy your meal!

Very tasty pickled cucumbers, just like in the store

When you miss pickled cucumbers, sometimes you have to buy them at the store. And they seem so delicious. However, you can prepare exactly the same ones, with a sweet and sour taste, yourself, and it will cost much less.

This is interesting: How to pickle cucumbers with citric acid: proven recipes and useful tips

Ingredients

cucumbers
Black peppercorns
Mustard and coriander seeds
Dill (can be dry)
Horseradish (leaves and peeled roots)
Garlic

For marinade per 1 liter of water

7 si. l. Sahara
2 tbsp. l. salt
8 tbsp. l. 9% table bite or 2 tbsp. l. vinegar essence

For such preparations, it is better to use glass containers with a volume of 0.7 l or 1 l.

Step by step recipe

Step 1. Place at the bottom of each jar
A pinch of horseradish leaves and roots;
A pinch of dill;
6-7 peppercorns;
0.5 tsp. coriander seeds;
1 tsp. mustard seeds.
Step 2. Fill the jars tightly with cucumbers. But before you put them there, pierce the gherkin with a knife in several places. This way, during pickling, excess air will be released from the fruit and voids will not form inside, which will prevent the preparations from deteriorating and exploding during storage.
Step 3. Pour hot water over the cucumbers and leave for 10 minutes to warm them up.
Step 4. Meanwhile, prepare the marinade. Calculate its quantity based on the number of harvested fruits. Pour water into a saucepan, add salt and sugar, and bring to a boil. As soon as the water boils, add 8 tbsp. l. vinegar or 2 tbsp. l. vinegar essence. Let's boil.
Step 5. Drain the water from the cans and immediately fill it with boiling brine and roll it up, then wrap it in a warm blanket and leave it until it cools completely. This preparation is stored very well in a cool place, even in an apartment.

Pickled cucumbers for the winter without sterilization

Most recipes for pickling cucumbers involve sterilizing the jars. This process is not difficult, but tedious. How good it is if it can be avoided.

This method would be similar to many others, if not for one feature that sets it apart from the crowd. There is no need to sterilize containers and this is a significant advantage. Otherwise, the process is like most others and involves the same usual ingredients. You can use any pickling herbs and seasonings to suit your taste.

Ingredients:

Cucumbers - 1 kg.

For 1 liter of water:

Sugar - 3 level tablespoons;
Salt - 1 heaped tablespoon.

Each jar contains:

Bay leaf - 2 pcs.;
Hot pepper - 8-10 peas;
Allspice - 2 peas;
Garlic - 4 cloves;
Umbrella and sprig of dill;
Horseradish leaves;
Vinegar 9% - 2 tablespoons.

Preparation progress:

1. Wash the cucumbers. If they were picked a long time ago or bought at the market, then before cooking they need to be filled with water and allowed to stand for 2 hours.

2. Wash the jars. Add 4 cloves of garlic, 8-10 peas of hot pepper and 2 peas of allspice to each. Then one large bay leaf or 2 small ones, an umbrella of dill and horseradish leaves. Or any other herbs to your taste.

3. Then add cucumbers.

You can pre-cut off their noses and butts, but this is optional.

Place sprigs of dill on top of them.

4. Boil the lids. Place a spoon in each jar. This is necessary so that they do not explode when we pour hot liquid. Add boiling water to the top of each container and cover with lids.

5. After 15 minutes, drain the water into the pan. Boil and pour it again.

6. After 15 minutes, drain the water again, but now it needs to be measured. For each liter, add 1 heaped tablespoon of salt and 3 level tablespoons of sugar. Boil and pour into containers.

7. Pour 2 tablespoons of vinegar into each jar. Cover with lids and roll up. Turn them over and wrap them in a towel until they cool completely.

This is a very simple and fast cooking method. These have a nice crunch and are perfect for any dish as a snack. They have a pleasant, spicy taste and incomparable aroma.

Pickled cucumbers in jars - 3 liter method

One of the traditional dishes of Russian national cuisine is various pickles. The most popular: sauerkraut, pickled or pickled cucumbers. In Rus', the latter were made exclusively in large oak barrels. Nowadays everything comes in glass jars. Today I will show you a recipe for preparing 3 liters of crispy fruits for the winter.

Ingredients for one three-liter container:

Fresh cucumbers – 3 kilograms or as much as you can fit;
Salt – 2 tablespoons;
Granulated sugar – 1 tablespoon;
Dill umbrellas – 2-4 pieces;
Currant leaves - 6-8 pieces;
Garlic – 1-2 cloves;
Aspirin – 2 tablets;
Citric acid - on the tip of a knife;
Allspice peas – 3-5 pieces;
Black peppercorns – 3-5 pieces;
Boiling water – 1.5-2 liters.

Cooking process:

1. We will start marinating by thoroughly washing our cucumbers. Then soak them in cold water for two hours. We will also prepare the necessary spices.

2. We sterilize the jars and boil the lids.

Cut off the butts of vegetables on both sides.

3. Place 2-3 dill umbrellas and 3-4 currant leaves on the bottom of the sterilized container.

4. Now add the cucumbers. We do it tightly.

In the middle you can also put an umbrella of dill and a few currant leaves. It will be more fragrant.

Add 1-2 cloves of garlic, cut lengthwise, on top.

5. Boil water. We need to fill the jar for her. For one three-liter container we will need 1.5-2 liters of liquid.

6. Then cover them with a lid and let them stand for ten minutes.

7. After ten minutes, drain the water from the cans into the sink.

We won't need it.

And if you want to know how much liquid you need for brine, then pour it into a pan and look at the volume.

8. Now we boil the water a second time. We will use this liquid to make pickle for cucumbers. We need the same amount of it as we boiled for pouring the first time.

9. While the water is boiling, we add 3-5 pieces of allspice and black peas to the jar. Then two tablespoons of salt per three-liter container and one tablespoon of granulated sugar. We simply put all this into containers.

10. Then add citric acid at the tip of a knife and add two aspirin tablets.

11. Pour boiling water into the jar and roll up the lid.

12. Turn them upside down. Wrap in a towel or blanket. Let them cool completely.

They turn out crispy and moderately salty. These stand great all winter and are eaten with a bang! Enjoy your meal!

Video on how to prepare pickled cucumbers with aspirin

The recipe is unusual, and that's what interested me. It's quite easy to prepare. The hostess in the video explains everything clearly and clearly. In the comments they write that the combination of aspirin and salt is harmful to health. But I still decided to try. I think a couple of jars won't make you feel bad.

Only now she closes the three-liter container. Apparently she has a big family or they love pickled cucumbers so much. We can’t eat this amount in a week. So I had to recalculate.

This video is worth watching not only for the process itself, but also just to find out why this kind of marinade is needed. And I’ll watch how the containers stand. If you like it, I'll do it again next year. With new methods, I don’t close many things right away.

The most interesting, both in terms of feel and color combination, are cucumbers prepared with red currants. In containers, such a neighborhood looks very impressive and elegant. And when serving, you can decorate them with several berries. Such fruits have a delicate and pleasant taste.

Let us paraphrase the saying that as many people as there are in the world, there are as many opinions. We can say that as many people there are as many favorite recipes for crispy vegetables. Housewives who love new items can be offered to prepare a couple of jars in different versions every year. Then there will be more chosen methods. Time to say good-bye. See you again on the blog!

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