Cucumbers with vinegar for the winter » Tasty and simple. Culinary recipes with photos and videos

I like pickled cucumbers better than salted ones. They have a very attractive taste - sweet, sour and salty, and even with the aroma of garlic, pepper and dill. Wow, you'll lick your fingers. They go well with any dish - potatoes with mushrooms, chicken cutlets, and breast bread in breadcrumbs. I still have a few green beauties left. Apparently they've already eaten enough over the summer. In order not to waste the goodness, I decided to roll them up in a jar. In winter they will please you.

We are already accustomed to the fact that this friend from the garden bed is present fresh on our table all year round. And often, only for salads and pickle sauce, we take it out of the jar. But in vain. It is great to eat as a snack both on weekdays and on holidays. So, there is only one conclusion - you need to have a strategic winter supply of cucumbers.

There are plenty of ways to prepare this vegetable for the winter. New spices, seasonings, and herbs are added to the marinade. Which is why the flavor shades of the preparations are more diverse, wider and richer. It is very pleasant to experience a different, unusual aroma and taste.

I love experimenting in cooking. But regarding this snack, I stick to the classic version. When I was young, I picked up a recipe with proportions and ingredients that I liked. And since then I’ve only twisted cucumbers this way. They turn out crispy, have a sweet-salty spicy taste, and smell amazing. I am sharing this recipe with you.

The most delicious recipe for crispy, sweet cucumbers with vinegar for the winter for a 1 liter jar

Let's start with one of the simplest and most delicious recipes. It is fast because it does not require sterilization. I do not indicate how many spices to use, use your own taste. I can only say that on average a liter jar requires 2 cherry leaves, half a horseradish leaf, 1-2 currant leaves, 5-10 peppercorns, 1-2 cloves of garlic, from a teaspoon to a tablespoon of mustard seeds and one bay leaf. Tarragon and cloves are generally not for everyone. And this is for all the recipes that you will see from me.

For example, I don’t like bay leaves, cloves and allspice at all. But I want more garlic and hot pepper.

I would like to advise you the following: since spices can be placed in each jar separately, make a different set of spices in the jars and mark them. In winter, you will find out which jar of cucumbers will be the most delicious. This will be your set of spices for the next pickling.

Ingredients:

cucumbers
Salt – 1 tbsp. (per 1 liter of marinade)
Sugar – 3 tbsp. (per 1 liter of marinade)
Vinegar 9% - 2 tbsp. (for 1 liter of marinade)
currant, cherry and horseradish leaves,
garlic, cloves, chili peppers and allspice,
tarragon (tarragon), mustard seeds, bay leaf

We start pickling by preparing the cucumbers.

Wash under running water and soak.

Everyone probably knows why to wash, but why to soak and for how long is a common question. If you bought cucumbers at the market, you do not know when they were picked, how they were transported and how they were stored before sale. And after lying for several hours in a warm place, the cucumbers dry out, and colonies of bacteria and other harmful things multiply on the surface.

After washing they become cleaner, and after soaking in water they restore their water balance and become more elastic. The longer the cucumbers were left before preservation, the longer they need to be soaked. On average this takes 2-4 hours. Freshly picked from the bush, you don’t need to soak them. There is another big advantage from soaking - some of the nitrates go into the water.

In clean jars at the bottom we put a dill umbrella, a couple of cherry and currant leaves, half a horseradish leaf, 3-4 allspice peas, a bay leaf, a clove of garlic and a piece of chili pepper.

All spices as desired. If you like it spicier, add a couple more pieces of chili.

Now fill the jars with cucumbers. Of course, this can be done any way you like, but neatly filled jars look prettier. We do this with all banks.

We don’t sterilize the jars, we just wash and rinse them well. The main thing is that there are no traces of detergents left. Can be washed with baking soda solution.

We place the jars on a board so that they do not burst, and fill them with boiling water from the kettle.

If boiling water is poured onto cucumbers, the water reaches the bottom already somewhat cooled, and the jar will never burst. At least for many years we have not had a single case. Just to be safe, don't place jars on metal utensils like pots and pans. It's better to put it on a plastic deep plate.

Cover the jars with clean lids and leave to cool and the cucumbers to warm up.

After 20 minutes, drain the water from the jars. We will make a marinade from it.

There are very convenient lids with holes on sale, just for these purposes. Cost pennies, convenience worth a million.

In the meantime, pour boiling water over the cucumbers a second time. And leave for another 20 minutes.

1.5 liters of water spilled out of three liter jars. But its quantity always turns out different, it depends on the size of the cucumbers and how tightly and neatly you laid them.

Place the water from the cans on the fire and bring to a boil. Add 2 teaspoons of mustard seeds, 3-4 cloves, a teaspoon of tarragon, a teaspoon of black peppercorns, 1.5 tbsp. salt, 4.5 tbsp. Sahara. Boil for 2-3 minutes.

Drain the water from the jars and pour 2 tbsp into each jar. table vinegar.

Always pour vinegar directly into jars. If you add vinegar to a pan with marinade, it will simply evaporate when boiling.

Fill the jars with hot marinade.

Close with lids.

Leave to cool and store. The best place for storage is a cool cellar, although it can also be stored in a warm apartment.

Bon appetit!

Preparing to cook

For preserving vegetables, preference should be given to jars with a smooth shape around the neck and bottom. This will help reduce stress during heating and cooling. Such jars are much more resistant to temperature changes.

It is necessary to check that the jar is of high quality and sealed . Since the slightest hole promotes the growth of bacteria and fungi.

Important! To make sure that the jar absolutely corresponds to the parameters, it is recommended to knock on it with a stick. If the can is damaged, the sound will be dull.

In addition to cans, you will also need:

tin lids, which should be closed with a special seaming machine;
respectively, a seaming machine;
knife;
a basin for soaking cucumbers;
pot.

We recommend: Marinate mackerel in vinegar and onions - the best recipes

First you need to make a solution of one teaspoon of soda in one liter of water , and soak the jars and lids in it. The jars should be soaked for half an hour. Then rinse everything thoroughly with a washcloth and hot water, then dry. Sterilization of containers should take place in the oven.

For preservation, it is recommended to take fresh vegetables . Because even slightly stale cucumbers significantly deteriorate the quality of preservation.

As noted earlier, vegetables must be soaked in water and kept for several hours. The greens should be washed and coarsely chopped, the garlic should be divided into cloves .

A simple recipe for crispy, pickled cucumbers for the winter in jars without sterilization

Another recipe for delicious pickled greens. A little easier than the first one, and also without sterilization. We often cook according to this recipe when we come home from the garden tired in the evening and don’t want to bother too much with cucumbers.

Ingredients:

cucumbers
Salt – 50g. (for 1.5 liters of marinade)
Sugar – 40g (per 1.5 liters of marinade)
Vinegar 9% - 50ml. (for 1.5 liters of marinade)
Umbrellas of dill, garlic, horseradish leaves, currants,
cherries, parsley, peppercorns, bay leaf

We start by preparing the cucumbers. Wash well and trim the ends.

If the cucumbers are just picked from the bush, we do not soak them. If it has been sitting for a day or two, then soak it for a couple of hours.

At the bottom of clean liter jars we place two cherry and currant leaves, a piece of horseradish leaf, an umbrella of dill, a couple of allspice peas, 4-5 black peppercorns, a couple of cloves of garlic, parsley and a bay leaf.

Then we place the cucumbers tightly and pour boiling water from the kettle over them.

Cover with lids and let stand for about 20 minutes.

After 20 minutes, drain the water from the jars into the pan. The marinade will be prepared from it.

Add salt and sugar to the pan.

Calculate the exact amount of salt, sugar and vinegar based on how much water you drained from the jars. For 1.5 liters of water, the proportions are indicated in the recipe. If you have more or less water, calculate according to the recipe.

Bring to a boil and simmer for 1 minute. Remove the foam.

And fill the cucumbers again. Cover with lids and let stand for another 20 minutes.

For the third time, drain the water and bring to a boil. Pour vinegar into the pan and immediately pour the marinade into jars.

Roll up the lids. Turn the jars over to make sure nothing is leaking.

When the jars have cooled, put them away for storage.

Bon appetit!

Video recipe for pickling cucumbers at home

Pickled cucumbers are a product of Russian cuisine. They began to be preserved in ancient times. This appetizer is used not only as a pleasant addition to vodka during a feast, but is also often used in various dishes and salads. In the video below you can see a clear and correct way to pickle cucumbers at home.

https://youtube.com/watch?v=cQLENT0WSnQ

Well, if you want to cook something tasty from pickled fruits, then on our website you can find recipes for preparing the aromatic and satisfying “Azu in Tatar style with pickled cucumbers,” which is very popular among our visitors.

How to pickle cucumbers in jars - a simple recipe

If you think that the first two recipes are simple, then you are mistaken. For fresh cucumbers, just picked from the bush, there is an even simpler recipe. Recipe for the lazy. See for yourself.

Ingredients:

for 1 liter jar:

Salt – 2 tsp.
Sugar – 3 tsp.
Vinegar – 50ml.
A little greenery - parsley, dill umbrella,
bay leaf, currant leaf,
cherry leaf, 2 cloves of garlic, peppercorns.

We do not wash or soak cucumbers, we use them dry. We cut off the ends.

Do not use the recipe for store-bought cucumbers; you do not know how they were transported and stored.

At the bottom of clean jars we put a bunch of parsley, an umbrella of dill, a currant and cherry leaf, a couple of heads of garlic, a few allspice and black peppercorns, a bay leaf and pour in 50 ml of vinegar.

Place the cucumbers tightly.

Pour 2 tsp on top. spoons of salt and 3 tsp. spoons of sugar.

Place the jars in a pan with cold water. We do not pour anything inside the jars. Bring the water to a boil and sterilize for 15 minutes.

After 15 minutes of sterilization, pour boiling water from the kettle over the cucumbers.

Roll up the lids and leave to cool. After cooling, put it in the cellar for storage.

The jars can be turned upside down to make sure there are no leaks. But we don't always do this. When the jar has cooled, look at the lid. If it is pulled in, everything is fine. If not, it’s better to roll up a new cover.

Try this recipe and let me know in the comments how it turned out for you. Bon appetit!

Storage Features

The most important thing when preserving is proper sterilization and sealing of the jars . If all technical conditions have been met, storage will be safe at home.

Important! The storage place must be dark, protected from direct sunlight, and the air must be dry.

A closet or pantry can be a place to place preserves . Of course, if the house has a cellar, you can place it there too.

The shelf life of canned vegetables is 1 year . After the expiration date, pickles should be disposed of as they become unsuitable for consumption.

Pickled cucumbers for the winter - cold salting

Our parents also made this recipe. They took water from a spring, and not from every one. There is a village near the city where I live, and my parents said that water for pickling cucumbers is only suitable from two wells. And I remember the story myself: we were vacationing on Lake Argazi, and we ran out of drinking water. We rode a motorcycle to the nearest village, collected water from an ordinary well and came back.

Imagine our surprise - the water turned out to be completely unsuitable for drinking, either fresh or boiled, soapy with a nasty taste of alkali. I couldn’t even imagine that there could be such nasty stuff in the wells. Therefore, I advise you, do not take water for pickling anywhere, talk to the locals, they will know where a good source is.

Ingredients:

cucumbers
Salt – 2 tbsp. (per 1 liter of water)
Currant and cherry leaves, dill umbrellas, garlic

The cold method is different in that natural fermentation occurs in it. Therefore, at the beginning the brine becomes cloudy, but after fermentation is complete, the cloudiness settles. However, just shake the jar and the brine will become cloudy again. This is normal for the cold salting method and you shouldn’t be afraid.

There are several options for cold pickling cucumbers. I will tell you about one of them, the simplest and most time-tested.

We wash the jars with clean water and soda and rinse well. We do not sterilize, this is not necessary.

Wash the cucumbers and soak them in cold water for a couple of hours. During this time, the cucumbers will be saturated with water, and the voids, if there were any, will close. Then rinse with running water and cut off the ends.

We wash all the spices under running water - leaves, dill umbrellas.

At the bottom of a 3-liter jar we place 2-3 chopped garlic cloves, a couple of dill umbrellas, a cherry and currant leaf.

Do not add too much garlic, otherwise the cucumbers may be soft. Salt also affects softness - iodized and fine salt cannot be used. The most suitable is coarse rock salt.

Then fill the jars tightly with cucumbers. It is advisable that they be the same size so that they are evenly salted.

On the very top of the jar we place another umbrella of dill and a leaf of cherry and currant.

Prepare the brine. Add 2 tbsp to a liter of cold water. spoons of salt and stir until dissolved. Fill the jars with brine to the very top and close with nylon lids.

At this point, the salting process is over, and the fermentation process is just beginning. We put the jars in the cellar and put them on plates. After a while they will begin to ferment: the cucumbers will foam a little and become cloudy, and some of the brine will definitely run away. We periodically look at them and add brine. And so on for about a month.

In a month, fermentation will end, all the dregs will settle, and the jars will become clear. Cucumbers can be eaten. One drawback to the recipe is to store it only in a cool place, in a cellar or in the refrigerator.

Bon appetit!

Lightly salted cucumbers in a jar in brine

Lightly salted cucumbers are prepared quickly compared to classic pickling. There is no need to sterilize anything, roll it up and wait for the cold winter to open the jar.

Note to the owner! There are several ways to prepare delicious cucumbers: dry, cold and hot. The names speak for themselves. With the dry method, we use only salt and spices; with the cold method, we do not heat the brine; with the hot method, we season it with boiling water.

Prepare freshly salted cucumbers in a liter jar. You can pickle cucumbers in a container of any size, then multiply the amount of ingredients according to the size of your jar.

Ingredients for pickling per 1 liter jar:

Fresh cucumbers - to fill the jar;
Dill seeds in umbrellas - 1 piece;
Garlic - 2 cloves;
Rock salt - 1 tbsp.

Rinse the cucumbers and even soak them in cold water. Remove the butts and noses. Prepare the jar. Just rinse it with tap water, no need to invent extra work for yourself and sterilize it.

Garlic can be coarsely chopped to enhance its aroma. Sometimes the recipe even suggests grating it. Place garlic and dill umbrella at the bottom of the jar. Now it’s the turn of the cucumbers: place the vegetables in the jar vertically to evenly pickle the fruits.

Advice! Use pimply varieties of cucumbers. Size matters! Choose medium-sized fruits. Cucumbers that are too large will not be firm and will lose their characteristic lightly pickled crunch, while small ones are more suitable for pickling for the winter.

Pour salt into a jar filled to the top and pour boiling water over it. Don't worry, the jar won't crack. Close it with a nylon lid. It is very convenient to store such cucumbers in a jar with a twist.

The salt should dissolve, so after the jar has cooled, shake it well just in case. For pickling, cucumbers need 1 day.

On a note! For the first day, vegetables in brine can stand at room temperature. When the pickling is finished, store the cucumbers in the refrigerator. Due to the lack of vinegar in the recipe, the shelf life is only a couple of weeks, but they are unlikely to be left over the next day.

How to pickle cucumbers with citric acid

Not everyone likes the taste of vinegar. Well, let's replace it with citric acid. You may well like the new taste of crispy cucumbers.

Ingredients:

Salt – 2 tbsp. (per 1 liter of marinade)
Sugar – 2 tbsp. (per 1 liter of marinade)
Citric acid – 1 tsp. without slide (for 1.5 liter jar)
Umbrellas of dill, garlic, hot and allspice peppers,
Mustard seeds, bay leaf

Prepare the cucumbers: wash, cut off the ends and, if necessary, soak.

At the bottom of clean jars we put a piece of hot pepper, a teaspoon of dry mustard, a few peas of allspice and black pepper, a teaspoon of dry dill, a bay leaf and a couple of cloves of chopped garlic.

Then place the cucumbers tightly in the jars. Fill with boiling water.

Cover with lids and leave for 15-20 minutes.

Then pour the water into the pan, bring it to a boil and fill the jars a second time. Cover with lids again and let stand.

Drain the water from the jars and prepare the marinade. For 1 liter of water add 2 tbsp. spoons of salt and 2 tbsp. sugar, stir and boil for a couple of minutes.

Add 1 tsp to 1.5 liter jars of cucumbers. citric acid.

Pour in boiling marinade.

Close with lids. Cool and store.

Bon appetit!

Unusual recipe with vodka

You will need:

One-liter jars and iron lids – 4 pcs.
Cucumbers – 3 – 3.2 kg
Currant (cherry) leaves – 4 pcs.
Parsley – 4 sprigs
Salt – 3 tbsp. l.
Sugar – 3 tbsp. l.
Citric acid – 1 tbsp. l.
Vodka – 4 tbsp. l.
Water – 2 liters

Wash the cucumbers and greens well.

Sterilize jars and lids.

Place the leaves at the bottom, and tightly place the cucumbers on them.

Boil water with salt, sugar and citric acid. Wait until they are completely dissolved and fill the jars. Let stand under the lids for 7-10 minutes.

Pour this water into the pan and boil again.

Housewife tip: At the same time, bring a glass of clean water to a boil. It may be needed if the marinade is not enough to completely fill the jars.

Distribute it evenly among the jars. 1 tbsp there too. l. vodka and seal immediately.

Turn the jars over and cool without covering them with anything.

With this method, you can diversify the usual canning by pickling small cucumbers for the winter - they are aromatic and very tasty, and are prepared without sterilization. White grapes performed well in this preparation.

Delicious pickled cucumber slices with mustard

I propose to add variety to cucumber preparations. Let's marinate them not whole, but in pieces, and make them into a salad. It will turn out very tasty.

Ingredients:

Cucumbers – 2kg
Salt – 3 tbsp.
Sugar – 2 tbsp.
Garlic – 2 cloves
Mustard seeds – 1 tbsp.
Ground black pepper – 1 tsp.
Vegetable oil - 0.5 cups
Vinegar 9% - 0.5 cups

Wash the cucumbers well and cut them lengthwise into 4 pieces, and then in half again. Makes 8 pieces. We send them to a deep container.

Add two finely chopped cloves of garlic, or passed through a garlic press. Pour in salt, mustard, ground black pepper, sugar and half a glass of vegetable oil and vinegar.

Mix everything well and leave for 2-3 hours so that the cucumbers release juice.

Then we put them in clean jars and fill them to the top with cucumber juice. Cover with lids.

Pour cold water into the pan and place a towel on the bottom. Place the jars, bring the water to a boil and sterilize for 20 minutes.

After 20 minutes, remove the jars from the pan and roll up the lids.

Place jars on a wooden or plastic surface, but not on metal, otherwise they will burst.

Turn over and cover with a warm blanket until completely cool.

Store in a dark, cool place.

Bon appetit!

Cooking features

Many housewives know how to pickle cucumbers. Many have learned to make lightly salted cucumbers in a quick way. But the technology for preparing pickled cucumbers has significant differences. It requires keeping cucumbers for a long time at room temperature in order to ferment them. Natural fermentation subsequently allows cucumbers to be stored in a cool room or refrigerator for quite a long time. Rolled up in jars, you can even keep them in a cool basement until spring. Pickling cucumbers in a quick way has a number of nuances, knowing which even an inexperienced cook can cope with the task.

Select medium-sized and dense cucumbers for quick pickling. Pimpled ones are preferable - they have thin skin, they salt out faster.
Before cooking, cucumbers must be soaked for 2-3 hours in cold water. This will keep them crunchy and make them more susceptible to brining.
To ensure that the cucumbers are salted but not rotten, they should be washed thoroughly, one at a time.
In the process of pickling cucumbers, organic acids are formed. Some materials, when reacting with them, create harmful substances. These materials include aluminum, so containers of them are not used for pickling cucumbers. Enameled pans, glass and ceramic molds, and jars are suitable. Moreover, gourmets claim that cucumbers pickled in a pan and a jar do not have the same taste.
To speed up pickling, place 2-3 pickled cucumbers in a jar or pan with fresh cucumbers. Their presence speeds up the fermentation process.
You can pickle cucumbers hot or cold. If the cold method is chosen, the salt must first be dissolved in water, then pour the brine over the cucumbers. In this case, the sediment formed at the bottom is not used. If you first pour salt on the cucumbers and then pour in water, they will not ferment, but will rot. It is better to take water for cold salting from spring, mineral water, or at least passed through a filter, rather than taken directly from the tap.
It is necessary to place a bowl or basin under the container with cucumbers during fermentation, as foam may form and overflow over the edges.
The warmer the air in the room, the faster the cucumbers pickle.

The shelf life of instant pickles depends on storage conditions. Hermetically sealed, they can last for several months in a cool room. In a saucepan or jar under a plastic lid, they can only be stored in the refrigerator and for no more than a month.

Recipe for crispy cucumbers in jars without vinegar

Friends, I want to share with you an awesome recipe for crispy cucumbers. There is no vinegar, no sterilization, but it tastes amazing. It will definitely end up in your recipe collection.

Ingredients for a 3 liter jar:

Salt – 4 tbsp. (for 2 liters of water)
Dill – 2 umbrellas
Horseradish leaves – 2-3 leaves
Oak leaves – 1-2 leaves
Currant and cherry leaves - 2 leaves each
Bay leaf – 2-3 leaves
Black pepper – 5-6 peas
Cloves – 2-3 cloves
Garlic – 2 cloves
Hot pepper – 1 pod
Mustard powder – 2 tbsp.

At the bottom of a 3-liter jar we put all the spices: dill umbrellas, horseradish, currant and cherry leaves, bay leaves, black peppercorns, coarsely chopped garlic and pieces of hot pepper.

Then place the cucumbers tightly. You can stand, you can lie down, in general, whoever is more used to it.

Prepare the brine. A three-liter jar takes a little more than 1.5 liters of brine; the exact amount depends on the size of the cucumbers and the way they are laid. We take two liters of water, this is definitely enough, add 4 full tablespoons of coarse salt.

I remind you that Extra and iodized salt cannot be used! You can only use coarse rock salt.

Stir and bring to a boil. Pour boiling brine into a jar.

We pour boiling water into the center of the cucumbers so that the boiling water penetrates the walls of the jar through the cucumbers, while it has time to cool a little and the jar does not burst.

Close the jar with a nylon lid and leave for 2 days at room temperature.

On the second day, light fermentation will begin, this is normal.

After two days, add 2 full tablespoons of mustard powder to the jar.

Close the lid and shake. Leave for another 5-6 hours.

After the time has passed, pour the brine from the jar into a saucepan and boil it for 5-7 minutes.

Fill the jar with boiling brine and roll up the lid.

After cooling, put it away for storage. You can store it both in a cool place and in an apartment.

Be sure to try this recipe and write in the comments, I’d be interested to know your opinion.

Bon appetit!

Marinated, just like in the store

Just like in the store, cucumbers are prepared with spices and herbs. Prepare the cucumber marinade with 70 percent vinegar according to the instructions below.

How much 70 percent acetic acid and other components are added?

Add ingredients strictly according to the recipe.

Ingredients:

liter of water;
vinegar 70% – 1 tsp;
sugar – 1.5 tbsp. l.;
salt -2.5 tbsp. l.;
peppers: bitter ¼ pcs., black peas 5 pcs., allspice - 3 pcs.;
laurel leaf, currant leaf, cherry leaf – 2 pcs each;
horseradish root - ½ pencil;
dill seed – ½ tsp;
garlic – ½ head;
cucumbers – 2.5 kg.

Pickling

Let's look at the step-by-step preparation so that it turns out just like in the store.

Instructions:

place the vegetables in the prepared container;
under the cucumbers place washed leaves, peeled garlic and horseradish, spices and herbs;
pour boiling water over it for 5 minutes;
pour into a container and add salt and sugar;
bring to a temperature of 90 degrees, add acid, 5 minutes. boil;
fill the jar to the neck;
twist, turn over, cover with a blanket, wait until it cools down.

Calories:

per 100 g of finished product – 26 Kcal.

Watch this helpful video that explains marinating in detail.

Crispy pickled cucumbers for the winter with ketchup

Let's prepare a recipe for pickled cucumbers with Chili ketchup. The recipe is simple and very tasty. I'm sure it's worth trying at least once.

Ingredients:

Cucumbers – 1.5 kg.
Water – 1l.
Salt – 2 tbsp.
Sugar – 200g.
Vinegar 9% – 180ml.
Chili ketchup – 300g.
Bay leaf – 1 pc. to the jar
Black peppercorns – 10 pcs.
Dill umbrella – 1 pc.
Cherry leaf – 2 pcs.
Horseradish leaf – 0.5 pcs.
Currant leaf – 2 pcs.

Place all the spices on the bottom of clean liter jars: dill, bay leaf, horseradish leaves, currants and cherries.

We wash the cucumbers, soak them in water for two hours, then rinse them and trim the ends. Place tightly in jars.

Prepare the marinade. Pour water into a saucepan, bring to a boil, add salt, sugar, vinegar and ketchup. When the marinade boils again, turn off the heat and immediately fill the jars.

Then we sterilize the jars. Place a towel on the bottom of a large saucepan, pour in water and place on the fire to heat up. When the water temperature is equal to the temperature of the jars, place the jars in a pan on a towel, bring to a boil and sterilize for 15 minutes.

After the sterilization time has expired, take out the jars and roll up the lids. Leave to cool and store.

Bon appetit!

Delicious crispy cucumbers in tomato marinade for the winter

Try making cucumbers in tomato sauce, they turn out delicious, piquant, I’m sure you will fall in love with them from the first crunch.

Necessary products for 4 liter jars:

cucumbers - approximately 2.2 kg.
dill - 4 umbrellas
allspice - 12−16 peas
garlic - 4−6 cloves
currant leaves - 4−8 pcs.

marinade:

water - 1.6 liters of water
tomato paste - 250 gr.
sugar - 180 gr.
salt - 2 tbsp. l.
vinegar 9% - 150 ml.

How to cook:

Prepare the cucumbers. For liter jars, it is better to take smaller ones; they need to be kept in cold water for several hours. You can trim the ends if you wish, or you don’t have to.
Prepare the marinade: pour water into a saucepan, add salt, sugar, tomato paste. Place on the stove, stirring, bring to a boil, simmer for 1 minute. Sugar and salt should completely dissolve. Add vinegar, bring to a boil, turn off and let cool.
Wash the jars well; you don’t need to sterilize them, since we will do this later, with cucumbers. Place all the necessary seasonings (pepper, garlic, dill, currant leaves) into a jar and pack the cucumbers tightly. Pour the marinade into jars up to the neck. If suddenly there is not enough marinade, you can add boiling water. Cover with sterile lids.
Place a cotton napkin on the bottom of the pan, place the jars, pour water up to the hanger, put on the stove, bring the water to a boil and sterilize for 10 minutes.
Turn off the stove; if the lids are screw-on, close them immediately. If it is necessary to roll up, the cans must first be removed. Turn over, place on lids, let cool and then store.

To prepare the marinade, you can use tomato juice; in this case, it does not need to be diluted with water.

How to cook pickled cucumbers so they are crispy

I really want the pickled cucumbers to be crispy. This is a sign of the quality of both the workpiece and the professionalism of the housewife herself. Correctly selected fruits are half the success, but you must also follow these recommendations:

It wouldn’t hurt to “revive” cucumbers, even if they were just recently picked from the garden. To do this, they should be placed in a container of cold water for at least 50 minutes. It is best to use a well or spring. But, in a pinch, tap water will do. You just need to first let it sit for a couple of hours;

Take note! The most delicious cucumbers are those that were collected two to three hours after watering. Therefore, before harvesting your own harvest, be sure to water them first.

Don’t stuff the cucumbers into the jar too tightly;
Cucumbers should be stored at a temperature not lower than 0 degrees. At sub-zero temperatures they will freeze, and when defrosted they will lose all their elasticity;
vinegar must be at least 9%. If you are not sure of its quality, it is better to replace it in the recipe with vinegar essence.

Each housewife has her own set of spices for pickling cucumbers. Some add coriander and mustard, others add cloves and allspice. But to make the cucumbers crunchy, experienced housewives advise putting horseradish leaves or root, dill “umbrellas,” grape or blackcurrant leaves in each jar.

Crispy cucumbers in 3-liter jars

In this recipe, cucumbers are pickled with a small amount of vinegar. The secret to their great taste is adding aspirin to the jar. These cucumbers are stored very well, without changing their color or taste, but they are eaten very quickly. Tomatoes and spices give cucumbers special flavor notes.

Ingredients (for one 3-liter jar):

Cucumbers – 2 kg.
Tomatoes – 4 pcs.
Garlic – 4 cloves.
Dill – 2 stems with umbrellas.
Horseradish leaf – 1 pc.
Black currant leaf – 5 pcs.
Cherry leaf – 8 pcs.
Tarragon – 2 sprigs.
Allspice – 4 pcs.
Black peppercorns – 10–15 pcs.
Cloves – 4 pcs.
Hot pepper to taste
Salt – 3 tbsp. l.
Sugar – 2 tbsp. l.
Vinegar essence 70% – 2/3 tsp.
Aspirin – 2.5 tablets.

Cooking process:

Soak the cucumbers for 4 hours in cold water (if possible, in spring water). It is enough to soak freshly picked cucumbers for 2 hours. As a result of soaking, the cucumbers will become juicy and crispy.
Sterilize washed jars and sealing lids in any way. You can also use screw caps.
Sort out the required greens and rinse well with running water. Pour boiling water over greens purchased at the market.
Rinse the soaked cucumbers well and remove the ends on both sides, which is necessary to evenly soak them in the marinade.
Place clean greens in prepared jars. If some seasonings are missing, no problem. Garlic, dill, horseradish and pepper are important for pickling. The remaining herbs only add their own flavor notes.
Place cloves, a mixture of peppers and a piece of hot pepper into the jars.
Place the prepared cucumbers in jars in any way - vertically or horizontally. Place several small tomatoes in the middle of the jar. They will give the cucumbers their sourness. Remember that overgrown cucumbers are not suitable for pickling, as they will not be crispy. Place the vegetables very tightly, as for a crispy taste you need more fruit and less marinade.
Place peeled garlic, cut into slices, between the cucumbers. Do not add a lot of garlic as it will make the cucumbers soft.
Place a horseradish leaf on top of the vegetables to prevent mold.
Pour the amount of salt and sugar indicated in the recipe into each jar.
The combination of them in this recipe is harmonious and there is no predominance of any taste.
Boil water in a separate pan and pour it over the cucumbers in the jars. Cover the jars with lids and leave for 10 minutes.
Then pour the marinade from the jars through a special lid into the same pan and boil again.
Repeat the pouring process followed by boiling the marinade three times.
During pouring, air bubbles will be released from the vegetables and the amount of liquid will decrease. Add boiled water to the marinade in the required amount. Before the third filling, add powdered aspirin and a little vinegar essence (1/2 tsp) to the jars.
After the third filling, cover the jars with lids and wait 10 minutes until all air bubbles are released.
Then roll up the jars, turn them upside down and wrap them in a warm blanket.
Leave the cucumbers for a day to cool completely, then store in a dark and cool place.

Bon appetit!

Cucumber recipe without sterilization

Pickled cucumbers are prepared simply and quickly without sterilization. You won't have to deal with dangerously large pots and jars boiling in them. The cucumbers taste juicy, crispy and very tasty!

Ingredients:

Cucumbers – 2 kg
Oak leaves – 6 pcs.
Garlic – 6-8 cloves
Table salt – 2 tbsp. l. (spoons need to be heaped)
Sugar – 1 tbsp. l.
Black peppercorns – 4 pcs.
Allspice peas – 4 pcs.
Water – 2 liters
Dill (umbrellas) – 2-4 pcs.
Horseradish leaves - to taste
Vinegar essence (70%) – 1 tsp. (per liter of water)

Cooking process:

It is better to take medium-sized or small cucumbers so that they can easily fit into liter jars. Rinse them thoroughly in plenty of cold water, then cut off the ends and, placing the prepared cucumbers in a large container, fill them with water. Leave the cucumbers in this state for about 2 hours.
While the cucumbers are soaking, prepare the jars. To do this, they need to be washed with baking soda under hot water, and then sterilized in one of the following ways (in the oven, over steam or in the microwave).
Rinse horseradish leaves and oak leaves under cold water and then dry slightly. You need to do the same with dill umbrellas.
Separate the garlic head into cloves, peel and rinse with water.
In each clean and dry jar, place several leaves of oak and horseradish, as well as one umbrella of dill and 1-2 cloves of garlic.
Pour 2 liters of water into the pan and wait until it boils.
Place the cucumbers in the jars and fill the jars to the top with boiling water. Cover the jars with clean lids and let the cucumbers stand in boiling water for 10-15 minutes.
Carefully drain the water; you will no longer need it.
Heat 2 liters of water in a saucepan again and pour the cucumbers into it. Let the cucumbers sit, covered, for 10 minutes, and then drain the water back into the pan.
Add the required amount of salt, sugar, washed bay leaf and two types of pepper to the cucumber water. Place the pan on the fire and wait until the water boils.
Add 1 teaspoon of vinegar essence to each jar of cucumbers (for each 1-liter jar). Distribute the boiling marinade evenly among the jars and seal the jars with lids.
Place the jars with the lids down. Be sure to cover them with a warm blanket and let them cool completely for 24 hours.