Spicy pickled cucumbers: 4 best step-by-step recipes for the winter

Pickles in jars for storage in the apartment

Many people wonder how to store pickles in jars while living in a city apartment. There is no cellar, and the refrigerator is not rubber. Now we will prepare greens according to this recipe. Feel free to roll up the jars, put them somewhere in a secluded corner, and if necessary, take them out, use them and enjoy!

Let's take a 3 liter jar:

Cucumbers – 1.5-2 kg
Salt - 100 gr
Horseradish leaves – 2 pcs.
Dill – 2 umbrellas
Black currant leaves – 3 pcs.
Cherry leaves 3 pcs
Oak leaves – 2 pcs.
Chili pepper – 2 pieces
Garlic – 4 medium cloves
Peppercorns (black and allspice) – 5-7 pcs.
Mustard seeds – 1 tsp.

Preparation:

1. First, prepare the cucumbers. Soak them for 3 hours in water. Let's wash it well. Let's trim the ends so that they salt out faster. Let's prepare the spices necessary for pickling.

2. Let's start by putting spices in a cleanly washed jar. At the bottom we will place horseradish leaves, dill umbrellas, currant, oak and cherry leaves. Throw in a couple of small rings of chili pepper and cut the garlic cloves in half. Let's throw in black and allspice peas and a teaspoon of mustard.

Let's put cucumbers in a jar. Prepare 100 grams of coarse rock salt.

3. Salt can be poured into a jar of cucumbers. But in order for it to dissolve better, it is best to first stir it in a small amount of hot water. Then pour it into a container, which is topped up with cold water up to the very edge of the 3-liter cylinder. Cover with a plastic lid. Place on plates so that the water does not spread all over the table while the greens are fermenting.

4. Pour the brine into a ladle or saucepan and put it on the fire so that the brine boils for about 5 minutes. During boiling, a lot of white foam forms, which must be skimmed and removed.

5. The fruits that remain in the jar must be thoroughly rinsed under running cold water. To do this, it is not necessary to remove the contents of the jar. Just add water several times, shake the jar and remove. There should be no white residue left at the bottom of the jar.

6. Pour the boiled brine into the jar. It should reach the very edge of the can. But, most likely, during fermentation some of it leaked out of the container. Therefore, we take some boiling water and add it to the desired level.

7. Cover the jar with a metal lid and seal it with a key-seal. Turn it upside down and leave until cool. Then we remove it to the coolest place in your apartment. The cucumbers obtained according to this recipe are very tasty, crispy, salty with a good amount of sourness. Overall, great!

How they help out their mistress in winter! It is much easier to prepare both the first and second courses when you have preparations at home made in the summer. I wish everyone, dear housewives, to work hard in the summer - and in the winter to delight your family with various delicacies.

Cucumbers with kebab ketchup for the winter

To prepare the marinade, mix the following necessary components:

1 liter of water;
250 ml kebab sauce;
1.5-2 tbsp. spoons of salt;
2 tbsp. spoons of sugar.

Bring the resulting mixture to a boil, cook for 5-7 minutes. Add 30 ml of vinegar, bring to a boil again - remove.

Cucumbers soaked in cold water are placed in jars, adding herbs and spices to taste:

dill umbrellas – 1-2 pieces;
black pepper – 4 peas;
1/3 bay leaf;
garlic – 2 cloves;
grated parsley root - 1 teaspoon,

Pour in hot marinade.

1 liter jars are sterilized in boiling water for 10-12 minutes. Then they take it out, seal it, turn it upside down, and cool.

I preserve a lot, and salads occupy a special place among my preparations. I like that when you open a jar like this, you end up with a complete, ready-made snack on the table, and it’s also very tasty. And one should not think that preparations of this kind are quite labor-intensive and require lengthy preparation. In fact, there are different recipes - both simple and complex. Here, for example, is a cucumber salad for the winter - it is prepared very easily and relatively quickly, and its taste is very interesting. Garlic and pepper add a special piquancy to this winter cucumber salad; these are the spices that make cucumbers so tasty!

What I also like about this recipe is that it is a cucumber salad for the winter in slices, and not in circles, for example. With such large cuts, cucumbers have a brighter, richer taste and look very appetizing. If you are interested in this recipe, welcome to my kitchen - I will be happy to tell you how to prepare this light cucumber salad for the winter.

Ingredients:

5 kg of cucumbers;
1 cup of sugar;
1 glass of vegetable oil;
1 glass 9% vinegar;
3 tablespoons salt;
2 tablespoons of garlic, passed through a garlic press;
0.5-1 cm of hot pepper;
1 teaspoon ground black pepper.

*We use a glass with a capacity of 250 ml.

From the specified amount of products, approximately 6-6.5 liters of salad are obtained

How to make cucumber salad for the winter:

We select cucumbers that are fresh, smooth, and small in size. If you use large cucumbers with ripened seeds, the salad will look less appetizing. Wash the cucumbers thoroughly with cold water. Trim the ends of the cucumbers and fill them with cold water until they are completely covered. Soak the cucumbers for 3-4 hours.

Cut the cucumbers lengthwise into 4 parts and then in half (for cucumbers about 10 cm long). If the cucumbers are small, 5-7 cm long, you can simply cut them lengthwise into 4 or even 2 parts. Place the cucumbers in a large saucepan.

Pour in vegetable oil and vinegar, add salt, sugar, pepper and garlic.

Mix well.

Cover the pan with a lid or towel and set aside for 2.5 - 3 hours so that the cucumbers are saturated with the marinade and release the juice. There will be quite a lot of juice.

Then place the cucumbers in prepared sterilized jars. Place tightly, shaking the jars when filling so that there are as few voids as possible. You can press it a little with your hands, but only lightly so as not to crush the cucumbers.

Fill the cucumbers with the resulting brine.

Cover the jars with cucumbers with lids and place them in a wide saucepan with a special wire rack placed on the bottom (or the bottom is lined with a towel).

Fill the jars with cucumbers with water, not reaching a few centimeters from the neck, and put on fire.

Bring to a boil over high heat, and then sterilize for 10 minutes, reducing the heat slightly so that it does not boil too vigorously. Be careful - if you sterilize cucumbers longer, they will turn out soft and will not have a crunch. Immediately seal the finished salad. We turn the jars upside down and wrap them in a blanket. Keep it like this until it cools completely.

Delicious cucumbers in mustard dressing for the winter

For them you will need ready-made mustard. You can take a store-bought one, or it’s fashionable to prepare it yourself. If you cook, I recommend adding a couple of teaspoons of honey to it. You will see, it will turn out very tasty and aromatic.

For 4-5 jars of 750 g each:

2 kg of cucumbers;
1 liter of water;
200 ml vinegar 9%;
2 tbsp. l. salt;
200 gr. Sahara;
5 tbsp. l. ready mustard.

If you wish, you can also add any spices, horseradish, dill, parsley. But even without them, the cucumbers turn out very, very tasty.

Wash the cucumbers and soak them in cold water for 5-6 hours. During this time, thoroughly wash the jars with soda and sterilize them in a convenient way for at least 15 minutes. Boil the lids for 5-7 minutes.

Place the cucumbers in prepared jars. It’s better to place them vertically, then more of them will fit in.

Now prepare the mustard filling. Pour water into a saucepan, add sugar, salt, vinegar and mustard. It’s better to add ready-made ones, but if you don’t have them, then regular mustard powder will do. I still do this. I replace some of the mustard with ready-made French grain mustard. It turns out very tasty and aromatic.

Mix the mixture well and bring to a boil. There is no need to boil it. As soon as the mustard filling boils, immediately pour it.

Cover with lids and place in a pan to sterilize for 10-15 minutes. Screw on the lids and turn over. Don't forget to wrap it up well.

After the preservation has completely cooled, it can be lowered into the basement or placed in a cabinet in the kitchen.

Fragrant, crispy, spicy, these cucumbers will greatly delight us in the winter when we serve them with boiled potatoes.

How to pickle crispy cucumbers without vinegar and without sterilization for the winter

Pickling cucumbers in this way allows you to easily store them not only in the basement, but also simply in the apartment. They stand perfectly, do not explode and do not lose their taste.

3.5 kg of fresh cucumbers;
1 liter of water;
50 gr. salt;
leaves of horseradish, cherries, currants, several sprigs and umbrellas of dill;
2-3 heads of garlic;
hot pepper pod.

There is no need to sterilize the jars, the main thing is to wash them thoroughly. I usually do this with baking soda. I just rub them well and rinse with hot water.

Place chopped horseradish leaves, dill, cherry and currant leaves, pieces of hot pepper and chopped garlic cloves on the bottom.

Fill the jars with cucumbers. It is best to place them vertically, so more of them will fit.

To make the pickled cucumbers hard and crispy, you need to soak them in cold water for 3 hours before pickling. But, of course, limp and long-harvested cucumbers are not suitable for pickling.

Now let's prepare the brine. Pour cold water into the pan. Add salt and stir until it is completely dissolved. For this number of cucumbers you will need 3 liters of brine, but do a little more so that you definitely have enough for everything.

Pour in cold, unboiled brine. Do not add about 1 cm to the top of the neck. Cover them with lids, but do not roll them up.

Leave in this position for 2-3 days. If the room is hot, then 2 days is enough to ferment cucumbers. If it’s cool, the process will take 3 days. In any case, be sure to taste the brine.

But remember, the longer the cucumbers are kept warm, the more sour they turn out. So, be guided by your taste. Usually after 2 days the cucumbers are already very tasty and acquire a salty taste and aroma.

Place jars of cucumbers on plates. When they begin to ferment, brine will flow out of them abundantly.

After 2 days, remove the lids from the jars, rinse them well, boil for 3-5 minutes and then cool.

We pour the brine from the jars into a saucepan, pour in what has flowed into the plates and put it on the fire.

Boil water in a separate container and pour it over the cucumbers. Let them stand for 20 minutes. When time has passed, drain the cooled water.

Let the brine boil for 2-3 minutes and pour the boiling mixture into jars. Cover with the prepared lids and seal hermetically with a seaming key.

Then, they must be turned upside down, wrapped in a warm blanket and allowed to cool completely.

Cucumbers prepared in this way do not explode and are stored very well not only in the basement, but also at room temperature in the pantry. They last well for 2-3 years, but it is advisable to store them in a dark place.

Strong, firm, flavorful, crispy! They are ideal for preparing salads, pickles and vinaigrettes, and it’s simply always delicious to crunch on a tasty, juicy, pickled cucumber.

Cucumbers with mustard and celery per liter jar

In addition to traditional spices and herbs, cucumbers pair well with celery. Below is the best recipe for preparing this preparation for the winter at home.

Ingredients:

700 gr. small cucumbers
2 cloves young garlic
2 stalks of celery
Teaspoon mustard
Tablespoon non-iodized salt
Liter of spring water

Cooking method:

First of all, fill the cucumbers with spring water. Vegetables will absorb water within 4 hours. After this, rinse the cucumbers under running water.
We thoroughly wash the jars, sterilize them for 10 minutes, and boil the lids for several minutes.
Coarsely chop the celery. Cut the garlic cloves into four parts. At the bottom of the finished glass jar, put some greens with garlic, and then cucumbers. Place the remaining vegetables and garlic on top, add mustard.
Dissolve the salt in boiling water and pour the boiling marinade into the jars. We roll them up and wrap them in a blanket. The next day we move it to the cellar.

Assorted cucumbers and tomatoes “Gourmet” for the winter: the most delicious recipe

I want to share with you the most delicious, in my opinion, recipe - with grapes. Canned vegetables will acquire a surprisingly subtle, refined taste with it. It is better to take green varieties of grapes, sweet and sour.

Ingredients for a 2 liter jar:

700 g tomatoes;
600-700 g cucumbers;
1 PC. bell pepper;
80 g grapes;
6 cloves of garlic;
0.5 pcs. carrots;
1 onion;
1/3 pod of hot pepper;
2 leaves of horseradish;
2 pcs. bay leaf;
7 pcs. black peppercorns;
Cherry and currant leaves - to taste;
Dill, parsley - to taste;
Tarragon branch - optional.

Marinade per liter of water:

50 ml vinegar (9%);
1 tbsp. l. salt;
1.5 tbsp. l. Sahara.

Preparation:

Jars must be washed and sterilized. Trim the edges of the washed cucumbers and soak them in cold water for an hour. Then add water. Let's wash the tomatoes.
Now we put the herbs and spices into jars. The more spices and herbs, the tastier the vegetables will be. At the bottom of each jar we place chopped horseradish leaves, parsley, dill, cherry leaves, currants, and peppercorns.
Take hot peppers and cut a small piece into each jar. Add bay leaves (1-2 per jar). Cut carrots and onions into slices into each jar. There are also pieces of bell pepper and peeled cloves of garlic.
Take a jar and put cucumbers in the first layer (vertically). Now we fill the voids with grapes. Then you can pack the tomatoes tightly.
Pour boiling water into the middle, not abruptly, from the kettle. It's better to pour it on top of the tomatoes. Then the jar will remain intact and will not crack.
Pour water to the very top, cover with sterile lids. Leave for about 15 minutes. Drain the water back into the kettle through the lid with holes. We need to boil this water again and pour into the jars for 15 minutes.
Now we need to prepare the sweet marinade. Measure vinegar into a measuring glass, add salt and sugar, stir well. Pour into a teapot. Drain the water from the jars into a kettle with vinegar. When boiling the marinade, do not cover the kettle with a lid.
Pour boiling marinade over vegetables and roll up. Turn over, wrap in a warm blanket, and leave until completely cool.

Here is the most delicious recipe for assorted cucumbers and tomatoes for the winter.

Preparations for the winter: pickled crispy cucumbers recipe with Prague marinade

This recipe gives cucumbers a sweet and sour taste, crunchiness, and is cooked without vinegar.

We need: for a 1 liter jar

0.5 -0.8 kg cucumbers
2 pcs currant leaves
4 pcs cherry leaves
2-3 cloves of garlic
2 sprigs of dill
0.5 horseradish leaves
8 -10 pcs black peas
2 pcs bay leaves

Marinade: based on 1 liter of water

150 g sugar
40 g salt
1 tsp with citric acid top

Preparation:

1. Boil 1 liter of water, we will use purified, bottled water.

2. Chop the greens coarsely and place half of them on the bottom of the jar. Do not add peppercorns and bay leaves yet.

3. Place the prepared cucumbers on the greens, and place the rest of the greens on top. Fill with boiling water, cover with a plastic lid and

leave for 5-10 minutes, cover with a towel. Then, drain this water and boil it again.

Add bay leaves and peppercorns to the jars, pour boiling water again and leave for another 5-10 minutes. Drain the water and prepare the marinade.

4. Add sugar, salt and citric acid to the drained water from the cucumbers, boil for 5 minutes and pour over the cucumbers. Cover with lids and roll up.

5. The rolled up jars need to be turned over and covered with something warm and left for 6-8 hours.

How to make lightly salted cucumbers and tomatoes together?

Many people believe that the pickling container has no meaning. But that's not true. The type of container directly affects the taste of the finished dish.

Recipe in a saucepan

The taste of vegetables is practically no different from those that are salted for the winter. The only difference is that there is no need to roll them up in a jar for the winter, as they are eaten immediately. What ingredients will you need for cooking:

cucumbers - 1 kg;
tomatoes - 1 kg;
garlic - 3 cloves;
dill umbrellas with seeds - 120 g;
bell pepper - 2 pcs.;
black currant leaves - 3 pcs.;
cherry leaves - 4 pcs.;
water - 1 l;
salt - 4 tbsp. l.

Step-by-step preparation:

All ingredients are washed from dust, dirt and other debris.
Cucumbers, if they are bitter varieties, are soaked overnight in cold water.
Garlic is cut into thin slices, so it will release its aroma faster.
All greens are washed before placing in containers.
The bottom of the pan is coated with pepper, spices and garlic.
Next come tomatoes mixed with herbs.
Sliced bell peppers, remaining chopped garlic and spices are placed on top.
Salt is dissolved in water and the resulting liquid is poured over vegetables.

To obtain lightly salted vegetables, keep the container in the refrigerator. To make the dish faster, the container is left warm for 2-3 days. The more vegetables are in brine, the faster they become salty.

In the bank

What you will need:

small cucumbers - 650 g;
small tomatoes - 650 g;
garlic - 3 cloves;
water - 2-2.5 l;
salt - 1 tbsp. l. for 1 liter of water;
sugar - 1 tbsp. l. for 1 liter of water;
dill umbrellas - 3 pcs.;
horseradish (leaves) - 1 pc.;
allspice - 7 pcs.;
grape leaves - 3 pcs.

The quantity of ingredients is selected for 1 jar of 3 liters. Salting process:

Leave the cucumbers in cold water for 1 hour.
The ends of the greens are cut off, and the tomatoes are pricked with a fork. This way, the vegetables will be salted faster. Large tomatoes can be cut into pieces.
Horseradish leaves are cut into large pieces, and garlic into slices.
Some greens, peppers and garlic are placed at the bottom of the jar.
Next come cucumbers, and then tomatoes.
The vegetables are covered with the remaining herbs on top.
Place the water on the fire and bring to a boil.
Salt and sugar are added to the liquid.

In the package

Set of ingredients for the dish:

cucumbers - 200 g:
tomatoes - 100 g;
garlic - 6 cloves;
allspice peas - 5 pcs.;
parsley - 50 g;
dill - 50 g;
sugar - a pinch;
salt - half a teaspoon.

Preparation:

The greens are cut into bars 5-8 cm long. The tomatoes are cut into slices, each should yield 8 pieces.
The greens are chopped, and the garlic is cut into slices.
The prepared plastic bag is gradually filled with components. First come the cucumbers along with garlic.
Then add greens, allspice, salt and sugar.
Tomatoes come last.
The bag is tied in such a way that as little air as possible gets into it.
After this, it is shaken to mix the components together.
Vegetables are left at room temperature for 2-3 hours. During this time, the package is periodically shaken.

Lightly salted cucumbers and tomatoes are ready in 2 hours. By chopping the main ingredients, the spices penetrate the vegetables faster. For further storage, transfer to a jar or tray and place in the refrigerator.

For the recipe, take a strong cellophane bag

Sweet cucumbers with citric acid

Ingredients for a liter jar:

500 gr. cucumbers
500 ml water
7.5 tbsp. spoons sugar
2 tbsp. spoons of salt
1 teaspoon citric acid
3 small dill umbrellas
3 small cloves of garlic
1 large bay leaf
3 black peppercorns
3 allspice peas.

Cooking process:

Place spices and herbs at the bottom of sterilized jars.
Fill the jars with cucumbers and pour boiling water over them.
Cover with sterilized lids and wait until completely cool.
Pour water into a saucepan, boil and repeat the procedure.
After the water in the jars has cooled for the second time, pour it into a saucepan, boil, add sugar, salt, and after dissolving, remove the marinade from the heat.
Pour citric acid into each jar and fill with marinade.
Wrap the jars in a blanket and turn them upside down until completely cool.

Hot and sour marinade for cucumbers, Chinese recipe

Products:

cucumbers - 2 kg,
salt – 2 tbsp. spoons,
white part of the green onion arrow – 2-3 pcs.,
ginger – 1 slice,
dried chili (large pods) – 3 pcs.,
sesame oil – 1 tbsp. spoon,
Chinese white rice vinegar - 75 ml,
white sugar – 4 tbsp. spoons

How to prepare hot and sour marinade for cucumbers, Chinese recipe:

The recipe is simple, but there are a couple of nuances.

Cucumbers need to be long and not thick (but not too thin, otherwise they will break when bent), preferably with a small number of seeds.

Wash the cucumbers and cut crosswise into slices 3-5 mm wide (without cutting all the way from the bottom so that the slices remain connected).

To do this, you need to place the cucumber on a cutting board, parallel to the cucumber, place chopsticks along it on the right and left.

When you cut a cucumber, the blade of the knife will rest against the sticks, like limiters.

Place the cucumbers in a container so that they fit around the circumference of the container.

Sprinkle the cucumbers with salt and leave for 2-3 hours.

Soak the dried chili pods in water for 1 hour (this will make them easier to cut).

Drain the water from the peppers and cut them lengthwise into thin strips. The longer the pods are, the more beautiful the dish will look on the table.

The seeds can be removed (so that it is not too spicy).

Peel the ginger and cut into thin strips, just like the chili.

Cut the white part of the onion into pieces approximately the same length as the ginger and chili, and also cut into strips.

Heat the sesame oil in a wok over low heat, add the chili sticks to the wok and fry for 15 seconds, then add the ginger sticks to the wok, increase the heat to medium and fry for another 5 seconds. The main thing is that the chili straws do not burn.

A simple recipe for a three-liter jar

You will need the following ingredients:

Cucumber - 20-25 pieces
Garlic - 4 cloves
Ground pepper - to taste
Black allspice - 10 peas
Cloves - 4-5 buds
Horseradish leaf
Dark currant and cherry leaves - 6 pieces each
Dill – 4 umbrellas
Salt and sugar - 3 tablespoons each
9% vinegar - 2 tablespoons

Preparation:

Soak the cucumbers in cold water for several hours. Then rinse thoroughly and trim the ends. Thinly slice the garlic, pour boiling water over the vegetables and place in a colander to allow the water to drain.
At the bottom of the jar we place a horseradish leaf, part of the dill and currant and cherry leaves. We spread the cucumbers up to about half the jar, then a layer of greens and peppers, a layer of cucumbers and again a layer of greens. Let's add a little garlic. At the end, lay out half of the horseradish leaves.
Note! Cucumbers should be placed in jars very tightly to each other.
Add salt and sugar on top, shake the jar slightly so that the spices reach the bottom. Then carefully pour boiling water into the jar to the very top. Let it sit for about 7 minutes. Drain the water and boil. Pour the finished boiling marinade into jars and add vinegar.
We roll up the jars with sterile lids. We tip them over, wrap them in a blanket and leave them until they cool completely.

Recipe for spicy crispy cucumbers for the winter

But don’t worry, of course, this spiciness is not scorching like Tabasco sauce, but still quite noticeable. And as a snack, such cucumbers will come in handy for lovers of spicy cuisine. I would not risk giving such cucumbers to children - as a rule, at a young age they do not like spicy food, but the older generation, I am sure, will appreciate this recipe for spicy pickled cucumbers for the winter.

A simple recipe for a liter jar

To preserve crispy pickles for the winter you will need:

Cucumber - 510 gr.
Garlic - three cloves
Several dill umbrellas
Ground pepper - optional
Black pepper - 4 peas
Salt, sugar, vinegar - 2 teaspoons each
Three leaves of cherry, dark currant and laurel

Gherkins are great for this recipe. Soak the cucumbers in water for several hours. Place cherry and dark currant leaves and bay leaves on the bottom of a clean jar. Place the cucumbers vertically in the jar.

We place garlic in the middle, dill umbrellas on top. Then pour boiling water over the cucumbers twice with a 10-minute break to warm them up. To produce the marinade, we use water drained from vegetables, vinegar, salt and sugar. Pour the boiling marinade over the cucumbers and immediately roll up the lids.

We turn the jars upside down and wrap them in a blanket. We wait for complete cooling and move the workpieces for storage in a cold place.