Pickled cucumbers - 9 recipes for the winter

Pickled cucumbers - one of the most common harvesting for the winter. The success of such cucumbers in the housewives is explained by the fact that they are tasty, practical in storage (do not require special conditions, such as, for example, for salted and pickled preparations). In addition, pickled cucumbers are an integral part of many winter salads, for example, the classic Olivier. At the same time, there are a great many recipes for pickled cucumbers for the winter, the most successful are passed down in families by generations. We tried to choose the most successful methods of harvesting. So, today we have winter pickled cucumbers.

Winter pickled cucumbers - a classic step by step recipe

Inexperienced hostesses are mostly looking for a recipe for crispy cucumbers for the winter on the Internet, forgetting that for this rather capricious product, the main indicator of the quality of the spins is the exact adherence to the heat treatment technology and respect for proportions. As a result, there are a lot of recipes with a violation of technology on the network, and the workpieces prepared in this way become cloudy, swell, lids “take off”. You can’t eat such products - the products smell unpleasant, and you have to throw away the contents. Therefore, two rules must be remembered: cucumbers can be rolled up only with double pouring or with sterilization. Everything else is extremely risky, especially if such a workpiece is stored at home, in the apartment, and not in the cold.

We offer a step-by-step recipe for cucumbers in the marinade, which was found in the Soviet book "Preparations for the Winter", which shows GOST layouts of products.It uses a classic marinade, and it is extremely important to try to comply with the given norms of spices, otherwise the put "bouquet" will be violated. This is especially true for the pronounced tastes of cinnamon and garlic.

This recipe does not require sterilization of cans, so it is important to wash with soda and thoroughly rinse the cans before work.

The classic blank is designed for a three-liter jar. For smaller volumes, you need to recalculate the proportions.

For a 3-liter tank we cook:

• Lavrushki - 2-3 pcs.;
• the fifth is often a small capsicum;
• cloves - 9 buds;
• cinnamon - 2 g;
• peppercorns - 20 pcs.;
• garlic - three cloves;
• a little fresh parsley, horseradish leaves, fresh or dried dill;
• vinegar essence 70 percent - 6-9 g (depending on taste).

So, let's get to work:

1. Wash the cucumbers, they should be worked on further if they were only removed from the garden. Those that have been torn for a long time need to be soaked. They need to be poured and held in fresh cold water for several hours. During this time, even cucumbers that have fallen become elastic.
2. Put chopped greens and other ingredients at the bottom of the jar.
3. For cucumbers, trim the tips, put in a jar - the bottom layer vertically. Further, as tightly as possible, without tamping, in horizontal layers.
4. Pour as follows: 50 grams of salt and sugar per 1 liter of water. One three-liter container includes about 1.5 liters of the finished marinade.
5. Trying to direct the jet into the center, pour in the brine.
6. Cover with boiled lids.
7. Heat the water in a wide and high capacity (pan or food warmer) to a state of 80 degrees, after placing a piece of cloth or a supply on the bottom. Put filled cans, wait until boiling, reduce heat, pasteurize for about 20 minutes. If the can is two-liter, then the pasteurization time will be 15 minutes.
8. When time runs out, open the lid, pour in vinegar, roll up a jar. Flip over.

Important: Do not wrap! If possible, put in a cool place and cool quickly, then the cucumbers will be crispy.

Crispy Cucumbers Without Sterilization

In the conditions of a hot summer, many people think about how to pickle cucumbers in jars so as to do without sterilization and, if possible, get a crispy and strong pickled cucumber? We offer one of the recipes that can be used for pickling cucumbers with storage in an ordinary apartment, but without sterilization.

The secret of successful cucumbers

Whatever recipe you choose, cucumbers should be tough, young, with pimples on a smooth and thin skin.

If the cucumbers are initially bitter, it’s better not to buy or roll them up - spoil the whole thing. Just taste before you buy.

Water matters. It is ideal to take a spring or well, but if this is not possible, filter the tap water, or expose it to air so that the chlorine contained in it comes out.

Soak cucumbers better in very cold water or in ice.

For this recipe, the layout is shown on a liter jar. It includes about half a liter of marinade. For a three-liter can, everything increases by three, respectively.

We will prepare:

• marinade - per 1 liter of water 2 tbsp. tablespoons of sugar and a half tbsp. tablespoons of salt (all without a large slide). Boil everything;
• cucumbers - one and a half kilograms;
• plain and allspice peppers - to taste;
• garlic - a couple of cloves;
• a little chopped greens: dill, horseradish, currant and cherry leaf;
• a slice of hot pepper;
• table vinegar - at the rate of two tbsp. spoons on one jar. If you have a vinegar essence of 70 percent, then you need to breed it at the rate of 1 to 7.

Some housewives like to add onion rings and slices of bell pepper.

Workpiece progress:

1. Zelentsy soak in ice water, changing it as often as possible.
2. Lids and cans prepare.
3. Place spices and garlic at the bottom.
4. Lay the cucumbers.
5. Pour boiling water into a jar, allow the liquid to cool slightly.
6. Drain the brine, boil it again and pour again.
7. Having opened the lid, add to the jar a couple of tablespoons of vinegar, roll up.
8. Turn the twist and cover with a blanket on top - thus, extending the pasteurization time.
9. Cooled blanks should be transferred to the pantry for storage.

Some housewives initially pour cucumbers with boiling water, which they then drain and, adding salt and sugar, pour cucumbers for the second time with the resulting boiled brine. There is no difference in principle, therefore, you can immediately fill it with brine, just in case, just in case, prepare a little more - if the cucumbers take a little into themselves during the first pouring.

Canned sweet and sour cucumbers in Bulgarian

This is an amazingly tasty and win-win recipe that always comes out. And although you have to tinker a bit with sterilization, the method remains one of the easiest and fastest.

 

To begin with, cucumbers are sharp, sour-sweet. In order for them to acquire these properties, we recommend taking small-sized, dense greenbacks with pimples.

The name "in Bulgarian" is associated with many products supplied during the Soviet era from Bulgaria. There was such a Bulgarian trademark Globus, which many remember with nostalgia. In fact, Globus is a vegetable product from Hungary, and it is produced today, having survived the collapse of the social camp. And the Bulgarian was the famous lecho, cabbage rolls, tomatoes - they were produced by “Bulgarproduct”.

Be that as it may, this option is as “authentic” as possible, and how delicious it is!

Working process

It is better to pickle cucumbers in liter jars, they are conveniently stacked. It is done like this:

1. In the jar on the bottom put 2 bay leaves, a few peas of pepper, chopped onions in half rings. Please note - in this recipe there are no more spices traditional for cucumbers!
2. Boil the marinade - it will take about a half liter for three jars. Make a little more marinade so you don’t have to add water, since there is not much salt in this recipe! The composition of the marinade: per liter of water 1 tbsp. tablespoon of salt with a small slide, 3 tbsp. tablespoons of sugar. Add 100 g of 9% vinegar to the boiled brine. Immediately pour into jars of cucumbers.
3. Banks put on pasteurization in hot water. From the moment of boiling water, withstand them until the cucumbers begin to change color to olive.
4. Get the banks, tighten the lids.
5. Banks turn upside down. They do not need much wrapping up - cover with a blanket and leave until morning.

With onions and carrots

 

In the same way, Bulgarian cucumbers with onions and carrots are prepared. Peas and bay leaves are laid out at the bottom of the jar, but cucumbers are shifted in layers of onion sliced ​​in half rings and carrots shredded by bars. The marinade and the procedure, including sterilization, as in the previous recipe.

A simple and delicious recipe for cooking with tomatoes

This recipe is sometimes called assorted vegetables, because every housewife can add any vegetables there. Initially, the product includes cucumbers and tomatoes, but you can cut the bell peppers into slices, onions (half rings), carrots and cubes. The recipe is simple, if you know how to pickle ordinary cucumbers.

 

So, on a two-liter sterilized jar you need to prepare:

• cucumbers and tomatoes;
• garlic - 3 prongs;
• onion - 1 pc.;
• bay leaf - a couple;
• dill with inflorescences or seeds;
• mustard seeds - 1 teaspoon;
• Bulgarian pepper - optional;
• carrots to taste;
• horseradish - a piece of spine or leaf.

Marinade - per 1 liter of water 2 tbsp. tablespoons of sugar and 2 tbsp. tablespoons of salt (the slide should be small). Boil the marinade for a couple of minutes, pour the vinegar not into the marinade, but into the jar before rolling.

Working process:

1. Prepare cucumbers in the usual way, as described above.
2. Sterilize jars and lids.
3. Arrange cucumbers, other vegetables and spices below, tomatoes on top without compaction.
4. Pour boiling water over the contents and leave for 20 minutes to warm the vegetables.
5. Drain and pour boiling marinade. Top add 4 tbsp. tablespoons of 9 percent vinegar. We are talking about 2-liter cans, pour in liter cans of vinegar, respectively, half as much!
6. Roll up banks, wrap them up for a couple of hours, and you can cool them completely.

Recipe for Pickled Cucumbers

The usual recipe with two fillings is more acute due to hot pepper and mustard seed.

Cucumbers are prepared like this:

1. Pour half a spoonful of tea mustard seeds, a bay leaf, a ring of hot pepper, a couple of cloves of garlic into a liter jar.
2. Lay prepared cucumbers on top.
3. Pour boiling water over boiling water for 20 minutes.
4. Drain the water in a pan, boil.
5. In boiled water add sugar and salt, 2 tbsp. tablespoons per 1 liter of water.
6. In banks add 2 tbsp. tablespoons of 9 percent vinegar, pour brine on top.
7. Roll up covers, turn over, wrap up to cool.

Cucumbers for the winter without vinegar with citric acid

Is it possible to cook cucumbers without vinegar, if health does not allow you to eat pickled products? The following is a recipe for pickled cucumbers with citric acid. For those to whom the marinade is contraindicated, and lemon is not the best choice, it is better to eat salted or fermented foods, that is, prepared during the process of natural lactic acid fermentation. But for those who do not like the smell of vinegar, the recipe with citric acid is just right.

These proportions are designed for the preparation of five 1.5-liter cans of cucumbers:

• 5 kg of cucumbers;
• garlic - 2 heads;
• dill umbrellas - 5-6 pcs.;
• turnip - 300 g;
• horseradish - leaf or root (10 g).

Working process:

1. Sterilize the jars, boil the lids.
2. Put vegetables, spices, pour boiling water over everything. Let stand for 15 minutes, drain.
3. Boil the drained water again and pour into jars, stand for 15 minutes.
4. In the meantime, prepare the marinade: for 3 liters of water, 8 teaspoons of salt with top, 16 teaspoons of sugar. This marinade should be enough with a dense layout of vegetables in a jar. If not enough, add some water to the jar.
5. Drain, pour marinade a third time. Before rolling, add half a teaspoon of citric acid (based on a 1.5 liter jar!).
6. Roll up, turn over, wrap banks until cool.

How to Pickle Cucumbers in Jars with Beets

This is an unusual recipe for cucumbers of unexpected color and interesting aroma. It is important to take young cucumbers and fresh young beets so that there is a lot of juice in it. It is better to preserve in liter jars.

Would need:

• on a jar a kilo of cucumbers;
• 1 small beets;
• dill with twigs or inflorescences;
• garlic - a couple of cloves;
• leaflets of cherries, currants;
• peas and allspice;
• sugar - 1 tsp;
• coarse salt - 1 tbsp. a spoon;
• 9 percent vinegar - 1 tbsp. a spoon.

Put all the spices in clean jars, then the beets, which can be cut into bars, or slices. Then the cucumbers. Fill the voids between the walls with beetroot slices.

Then, as usual, pour the contents with boiling water, let stand for 10 minutes, add sugar and salt to the drained water, at the last moment, do not forget to add vinegar and then everything is in jars. We roll it upside down and under the covers. Such blanks are best kept in a cold place, cellar.

Quick recipe

Is it possible to make pickled cucumbers in a bag? This question is asked by those who have heard about the quick pickling of cucumbers in the so-called dry way. This recipe has really been popular recently, but it has nothing to do with classical pickling, because it does not contain any acid necessary for pickling. This is a simple and instant, literally a few hours way, allows you to get an early ripe salted cucumber.

It is done like this:

1. in any package we put a kilogram of cucumbers with cut ends;
2. add chopped garlic cloves;
3. pour 1 tbsp. a spoonful of salt, herbs and spices to taste (dill, basil, currant or cherry leaves, horseradish);
4. send all the green ingredients there,
5. We tie the bag, shake everything vigorously so that the seasonings are well distributed;
6. salting will be ready in a couple of hours.

This method is good for its speed, but the cucumbers are slightly wrinkled and soft - the salt draws moisture out of them.