Crispy pickled cucumbers for the winter - 7 delicious recipes in jars

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Prepared by: Dasha Petrova

09/12/2015 Cooking time: 1 hour 0 minutes

Crispy, juicy and truly sweet cucumbers for the winter are easy to prepare at home. In fact, the time will only be spent soaking the cucumbers and cooling them in the jar. The cooking itself takes half an hour!

Pickled cucumbers for the winter in jars with vinegar (recipe for 1 liter jars)

Crispy pickled cucumbers are the dream that every housewife strives for. 90% of success certainly lies in the choice of product for pickling, but something also depends on the recipe.

For example, now we will tell you how to prepare 100% hard, crispy cucumbers. Follow the recipe strictly and you will succeed.

Ingredients per 1 kilogram of cucumbers:

• Water - 1 liter;
• Vinegar - 8 tbsp;
• Sugar - 2 tbsp;
• salt - 1 tbsp;
• fresh dill - 2 bunches;
• currant leaves - 5 pcs.;
• Horseradish leaf;
• garlic - a few cloves;
• black pepper - 5 peas;
• Allspice - 8 peas;
• cloves - 2 sprigs.

One kilogram of medium cucumbers is usually enough to fill two liter jars. If you are going to roll up more cucumbers, increase the amount of ingredients accordingly.

Preparation.

1. Prepare the cucumbers. Wash them thoroughly, discard the yellowish and limp “specimens”, pour cold water over the ideal cucumbers and leave for several hours. Ideally, if the water has warmed up, it should be replaced with cold water again.

Buy cucumbers with a reserve, in any case, several cucumbers per kilogram will definitely be rejected, they can be eaten fresh, but for preservation it is important that the jars are filled as tightly as possible with cucumbers.

1. Prepare spices. Wash all the leaves and herbs, peel the garlic, prepare the required amount of pepper. Divide all seasonings into two equal parts, or a larger number of parts, in accordance with the number of jars you plan to roll.
2. Sterilize jars. This should be done using any method convenient for you. This can be a microwave, oven or boiling water - the main thing is to thoroughly heat-treat the container to ensure the safety of the cucumbers.

When sterilizing jars, be as careful as possible; do not grab the jars immediately after the procedure is completed, they are too hot.

1. Sterilize the lids. To do this, just keep them in boiling water for several minutes.

Sterilize the lids with a reserve; among them there may be defective ones that do not close the jar tightly.

1. Place ingredients in jars. Place herbs and spices at the bottom of each jar, and place cucumbers on top as tightly as possible.

To simplify the process of placing cucumbers in a jar, choose small, flat fruits for preservation.

1. Sterilize cucumbers and herbs. To do this, pour boiling water over them for 10-15 minutes.
2. Prepare the marinade. Mix water, sugar, salt, vinegar, pepper, cloves in a saucepan and bring the mixture to a boil.
3. Pour the marinade over the cucumbers, after draining the water from the jars.
4. Roll up the jars and check the tightness; to do this, carefully turn them over onto a dry cloth; if there is a leak, re-close the jar. If not, then wrap it in a blanket and send it to a secluded place until it cools completely. Then move to a cool, dark place. This should be done no earlier than 24 hours later.

How to make crispy cucumbers for storing in an apartment

Pickled cucumbers can be stored for the winter not only in cellars, but also simply in an apartment. These will last all winter and will not sour even if the temperature is room temperature! And here it is advisable to choose small cucumbers, with pimples.

Ingredients for 3 liter jars:

• 1.5 kg of fresh cucumbers;
• 3 dill umbrellas;
• 3 horseradish stalks;
• 6 currant leaves;
• 6 cherry leaves;
• 3 cloves of garlic;
• 15-18 black peppercorns;
• 6 allspice peas;
• 6 carnations;
• 3 tsp salt;
• 6 tsp Sahara;
• 1.5 tsp. vinegar 70%.

Preparation:

1. Wash the cucumbers thoroughly. They must be free of damage, stains and dirt. Pour them in a saucepan with very cold water and keep for 2 hours.

2. In the meantime, you can prepare the jars. Wash them with baking soda and rinse with water. Then sterilize over steam for about 10 minutes. Also boil the lids for 5 minutes.

Pour boiling water over cherry, currant, horseradish leaves, as well as dill umbrellas for a minute for additional sterilization.

3. Now put the following ingredients in equal quantities into 3-liter jars - garlic cloves, allspice peas, black peppercorns, cloves, cherry leaves, currant leaves, dill, horseradish.

4. Now fill the jars with cucumbers. First, we cut off the ends of them and lay them out first vertically and horizontally on top. You can also add small tomatoes. Next, pour 1 teaspoon of salt and 2 teaspoons of sugar into each jar. Then pour in boiling water, leaving a centimeter from the top of the jar.

5. Take a large saucepan and place a towel on the bottom so that the jars do not touch it. Cover the jars with sterile lids and add hot water reaching the “shoulders” of the jars. Place on the stove and as soon as the water boils, sterilize for 10 minutes.

6. Take out the jars and now add 0.5 teaspoon of 70% vinegar to each of them.

If some of the water has boiled away during sterilization, you can add a little boiling water.

Roll up the lids, cover with a blanket and leave until completely cool. Then you can store it for long-term storage in a cool, dark place.

A very tasty recipe for pickled cucumbers in jars for the winter

Pickled cucumbers in jars for the winter can be prepared a little differently by using your imagination and experimenting with flavors and additives.

We suggest trying the option with black currants and currant and cherry leaves. The result of cooking according to this recipe will certainly be aromatic and crispy pickled cucumbers.

For 1 kilogram of cucumbers we will need:

• Water - 1 liter;
• Vinegar - 8 tbsp;
• Salt - 2 tbsp;
• Sugar - 1.5 tbsp;
• Garlic - 4 cloves;
• dill - several sprigs or umbrellas;
• black currant leaves - several pcs.;
• Cherry leaves - several pieces;
• black currant berries - several branches (up to 100 g);
• hot pepper - 1 pc.;
• bay leaf - 2 leaves;
• Pepper Peas - 4 pcs.
• cloves - 2 sprigs.

The preparation scheme is generally similar to the recipe we offered above.

1. Prepare the cucumbers, rinse, discard those that are limp and yellowish, and soak in cold water for several hours.

1. Prepare herbs and spices. Wash the greens, peel the garlic, distribute everything evenly into the number of jars.

1. Sterilize jars and lids.

1. Place all the spices on the bottom of the jars, place the cucumbers tightly, and place the currants on top.

1. Pour boiling water over the cucumbers for 1 minute, then drain and pour in new water for 10 minutes, from which we will then prepare a marinade.

1. After 10 minutes, drain the water from the cans into a saucepan, add salt, sugar, pepper and cloves, bring the mixture to a boil and add vinegar.

Add vinegar at the last moment before removing the marinade from the stove.

1. Fill the jars to the brim with marinade and roll up.

1. Check the tightness of the seal, wrap it in a warm blanket, wait until it cools completely and store the cucumbers in a cool, dark place.

Delicious pickled cucumbers with an incredible aroma and a pleasant fruity aftertaste are ready. It is worth saying that currants do not have to be black. Using this recipe, you can prepare cucumbers with red and even white berries. In addition, if you use your imagination, you can add other fruits to the recipe.

Cooking tips

In order not to forget anything, before starting the process of storing ingredients in jars, we recommend that you place the spices on the table in a proportion calculated for the amount of the expected finished product.

If you do not have a device for draining water from filled jars, make holes in an ordinary plastic lid.

Crispy pickled cucumbers in slices in jars

If you want to add some variety to your winter diet, we suggest you try pickling cucumbers in slices. Crispy pickled cucumber slices are actually not that difficult to prepare. The main thing is to choose the right cucumber. The criteria remain the same, except for size - it is not important here, the main thing is that the cucumber is fresh.

Ingredients:

• cucumber - 2 kg;
• Sugar-salt mixture in proportion 1/2.5. For 2 kg of cucumbers - 2 tbsp. salt and 5 tbsp. Sahara.
• vinegar - 100 gr.;
• vegetable oil - 80 gr.;
• Garlic - 4 cloves;
• ground black pepper - 1/2 tsp.

1. Prepare the cucumbers. Wash, cut into 4-8 pieces lengthwise (depending on size).

1. Mix all ingredients in a bowl, add cucumbers there, mix thoroughly, leave to marinate.

1. After 4 hours, more if possible, transfer the cucumbers into jars, pour in the juice released at the previous stage and sterilize for half an hour.

1. Roll up the jars, check for leaks, wrap them in a blanket and let them cool, then store them in a cool, dark place.

It is worth saying that there are several variations of this recipe. You can add carrots, tomatoes, mustard, hot peppers and much more to it. You can also cut cucumbers in different ways - into cubes and even into rings.

Don't be afraid to experiment to enjoy the taste of crispy pickled cucumbers in winter. By the way, you can enjoy this taste not only in winter; there are a lot of recipes for quick pickled cucumbers, and we will talk about some of them below.

Useful tips

If you strictly observe the indicated proportions of ingredients and follow the described instructions for preparing pickled cucumbers, you can get a tasty and aromatic preparation for the winter.

In order for the preservation to be well stored until the very end of spring, and for the vegetables to retain their good taste, you need to follow these general recommendations:

• storing pickled cucumbers in three-liter jars is not always convenient, so it is better to use 1-liter containers;
• Before use, wash jars for preparations with baking soda;
• use coarse salt to prepare the marinade;
• take spring or filtered clean water for pickling;
• When preparing pickled cucumbers, strictly observe the temperature treatment time for vegetables;
• Turn the rolled up jars upside down so that it fits better into the container.

Find out in more detail how to properly and tasty pickle Chinese cucumbers, as well as how to pickle cucumbers with apples.

Pickled cucumbers can be eaten in various ways:

• as an independent snack;
• use for making salads;
• as a complement to meat dishes and vegetable purees;
• as an ingredient for making pickle soup.

Pickled cucumbers have long become an integral dish in our winter diet. By adding new ingredients to the standard set of products, you can get new shades of taste of well-known homemade preparations. And after familiarizing yourself with all the above preservation recipes, you can find the option that is ideal for you.

Instant pickled cucumbers in a saucepan without seaming

You can quickly prepare crispy pickled cucumbers in a regular saucepan in the summer. The advantage of this method is that at first you can enjoy lightly salted cucumbers, and after a while they will become salty, like from a jar in winter.

For cooking you will need the following products:

• Cucumber - 2 kg;
• Water - 1.5 l;
• Salt - 3.5 tbsp. l.;
• Garlic - 2 heads;
• Currant, cherry and horseradish leaves;
• dill.

Preparation:

1. Prepare the cucumbers - wash, cut off the ends, soak in cold water for several hours.

1. Place herbs and garlic on the bottom of the pan, place cucumbers on top, alternating with sliced ​​garlic.

1. For brine, simply dissolve salt in water at the rate of 2 tbsp. salt per liter of water.

1. Pour brine over the cucumbers and place under a press in a cool, dark place.

1. After a few days, lightly salted cucumbers are ready to eat, and after a couple of weeks they will be completely salted.

It is best to use an enamel pan; there will definitely be no foreign odors in it as a result of oxidation of the material. You can replace the pan with a glass jar.

You can choose the degree of saltiness of cucumbers that you like, some people start eating such cucumbers already on the 3rd day and finish by the 10th day. Bon appetit.

How to prepare cucumbers for pickling

To make pickled cucumbers firm and crispy, you need to choose the right fresh vegetables and prepare them.

Did you know? The ancestors of the cucumber are wild vines that grew in Southeast Asia.

This process will not require much effort, just follow these simple recommendations:

• for canning it is better to use small or medium-sized vegetables;
• the skin of the fruit should have tubercles and be free of dents and damage;
• cucumbers should be firm and uniformly green in color;
• for pickling, you need to take only sweet fruits that do not have a bitter aftertaste;
• Before preservation, the tails of vegetables are removed from both sides;
• The cucumbers need to be thoroughly washed and soaked in a bowl of cold water for several hours so that they are strong and well saturated with moisture.

Pickled cucumbers without preservation for every day

The following recipe does not require preservation or preparation of brine. The latter is replaced with salted mineral water (per liter of water, 2 tablespoons of salt are used).

To prepare, in addition to cucumbers you need:

• mineral water;
• greens (dill, cherry leaves, horseradish, and, if desired, other plants);
• spices (salt, bay leaf, peppercorns).

Their quantity is determined by the amount of pickling material (cucumbers).

The preparation is very simple:

1. Place the prepared spices and washed cucumbers in a jar.
2. Fill them with salt water.
3. Wait a day.

The cucumbers are ready and you can eat them. The pickled cucumbers, the recipe for which you just learned, are salted so quickly thanks to the carbon dioxide in the mineral water and turn out delicious, moderately salty and certainly crispy. And most importantly, the time spent on preparation does not exceed half an hour.

Features of storing pickled cucumbers

To prevent winter preparations from spoiling and jars from exploding, they must be stored correctly. To prepare the marinade, vinegar is usually used, which acts as a good preservative, so pickled cucumbers can be stored both in the cellar and basement, and at room temperature.

General recommendations for storing preserved food are described below:

• if you preserve pickled cucumbers in jars that have not been sterilized, then it is better to store them in a cool place;
• You can’t place preserves near heat sources - the jars may explode;
• do not place the preparations in sunlight - it can ruin the marinade;
• You can’t keep jars of cucumbers in the cold - if the brine in the container freezes, it will crack.

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

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

For a liter jar we will need:

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

For marinade per 1 liter of water

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

Let's start cooking.

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

Chop onions and carrots.

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

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

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

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

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

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

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

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

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

Bulgarian cucumbers must be sterilized.

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

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

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