Winter pickled cucumbers in jars - 10 recipes

No matter how many diligent housewives would cover during the preservation period, crispy pickled cucumbers in jars for the winter occupy one of the most important positions in this list. Without them, it is impossible to imagine a meat salad, a hearty sandwich, and it’s hard to imagine a better snack than sour - sweet cucumber. But in order to get a true taste pleasure, you need to properly roll up vegetables, adding additional ingredients to them, and accurately calculating the proportions of the marinade. We will reveal some secrets, knowing which you can always brag to the guests the most delicious cucumbers in the world.

How to cook pickled cucumbers to be crispy?

There are three immutable rules that will provide you with an excellent result:

• high-quality raw materials - ideally, these should be young fruits of medium size, recently plucked from the garden, with a thick pimply skin;
• fragrant spices - horseradish root and leaves, fresh currant leaves, mustard seeds, black pepper peas, dill umbrellas;
• mandatory soaking - this procedure prevents further saturation of the pulp with brine and allows the cucumber to remain crispy.

Also do not forget that for the marinade you need to use ordinary salt without additives and clean, preferably filtered, water.

Cooking recipe with ketchup for the winter

With this unusual recipe you can cook spicy spicy pickled cucumbers in a tomato sauce.

Calculation of a three-liter jar:

• fresh cucumbers - one and a half kg;
• shop sauce (it is better to take with a spicy taste - “Chili” or “Garlic”) - 200 ml;
• sugar - sand - 2 tables. lies .;
• rock salt - 1 table. lies .;
• vinegar 9% - half a glass;
• seasonings, garlic, fresh herbs.

We wash the cucumbers from the ground and soak for 5-6 hours in almost icy water. When the fruits are well nourished, cut off the ends. Seasonings are placed on the bottom of a clean jar - a couple of peas of allspice, a dry dill umbrella, one chopped garlic clove. We fill the jar. Pour boiling water to the brim, cover with a lid and wait until the temperature of the liquid drops to room temperature. We pour warm water from the cucumbers into the sink and repeat this action twice. The last time we carefully pour the water from the jar into the pan - on it we will cook the marinade. Salt the liquid, add sugar and put a packet of sauce. Cook for a couple of minutes in a sealed container. Before turning off the fire, pour in the vinegar and immediately fill the cans with the marinade. We seal the jars with sterile lids, turn them upside down and insulate.

To prevent the risk of a crack in the glass, while pouring the marinade, direct the boiling liquid to the center, being careful not to touch the jar wall with a hot stream.

Rustic cucumbers

A rustic winter recipe for cucumbers consists of the simplest ingredients. The preservation is delicious, and resembles a classic barrel ambassador. A feature of the recipe is that for salting, you can use large, slightly overripe fruits, which gardeners collect in large quantities.

Take:

• cucumbers - how much will go into a three-liter jar;
• coarse salt - 4 tables. lies. (in capacity) + 2 table. lodges (on the "cap");
• favorite spices, fresh and dried herbs for marinade.

We put the pre-soaked cucumbers in a jar, mixing with spices. We fill it with coarse salt and fill it up with cold filtered water. Cover the container, take it on both sides, and shake it a couple of times for a better distribution of vegetables. After that, remove the metal cover, cover the neck with clean gauze folded in several layers, pour salt on it, which should be slightly moistened with water - this will give us a kind of salt “cap”. In this state, a jar of vegetables should stand in the room for at least two days. During this time, the brine will become cloudy and a specific “barrel” smell will appear. This means that it is time to begin conservation. Remove the cheesecloth, pour the liquid into the pan and cook for 2 minutes. Pour boiling water back into the jar, twist and leave under the "coat" until it cools.

Pickled cucumbers for the winter without sterilization

This is perhaps one of the simplest and most popular methods of preserving cucumbers with vinegar. Vegetables are prepared quickly, without much hassle, but are crispy and very juicy.

Ingredients:

• young cucumbers - about 2 kg;
• salt without additives - 2 tables. lodges (per 1 liter);
• sugar - sand - 1.5 table. lodges (per 1 liter);
• food vinegar (9%) - 2 tablespoons. lodges (per 1 liter);
• fresh garlic - 2 cloves;
• pepper, lavrushka, dill.

As usual, we soak the cucumbers for at least a couple of hours in cool water. My dishes with soda, sterilize. We wash the greens well, clean the garlic and cut into plates. We put everything in jars and pour boiling water. We change the water twice, and for the third time we make a pour of marinade with salt, sugar and vinegar. We fill the jar with vegetables and seasonings with liquid at the very neck, and immediately twist.

Instant recipe

The “quick” recipe for cucumbers will help out when things do not allow you to spend in the kitchen for a long time. In this case, you just need to prepare the products and place the jars on sterilization, this method will not require more than your presence.

You will need:

• cucumbers - about 1 kg;
• coarse salt - 2 tables. lies .;
• sugar - 1.5 table. lies .;
• acid - 60 ml;
• half a celery root, a leaf of horseradish, a couple of dill umbrellas, a cherry leaf, hot pepper - just a little thing in each jar.

We prepare seasonings, herbs and put them on the bottom of the jar.If you use fresh hot pepper, be sure to remove the middle and add no more than half the pod, otherwise the product may turn out to be extremely sharp. We fill the container with prepared (washed and pre-soaked) cucumbers so that there is a minimum of free space. Pour salt, sugar and vinegar as indicated in the ingredients. We cover the neck with a lid and put sterilized in a pot of boiling water. The process time is a quarter of an hour from the moment the bubbles appear. Please note that you do not need to add liquid to the jar at this stage. Our task is to soak the fruits with vinegar pairs. At the end of sterilization, carefully remove the jars, pour boiling water and twist. Then we proceed, as with any vegetable preservation - turn over and wrap until it cools completely.

Crispy sweet and sour cucumbers in Bulgarian

During the Soviet Union, canned products from the friendly country of Bulgaria often appeared on the shelves of vegetable stores. And, although this period has long faded into the past, the recipe for cucumbers "in Bulgarian" is still carefully stored in the cookbooks of our mothers and grandmothers.

Products per 1 liter:

• gherkins - how much will go into the bank;
• onion (small) - 1 pc.;
• sugar - sand - 2 tables. lies .;
• 3 to 4 cloves of garlic;
• rock salt - 1 table. lies .;
• lavrushka, pepper - peas, dill;
• vinegar - 3 tables. lies.

We put in a jar, cut into 4 parts, onion, garlic cloves, herbs and all spices. Tamp the gherkins tightly. Pour boiling water over the neck of the jar. Wrap with a towel and let stand, after which we pour the water into the pan. Salt the liquid, pour the sugar, bring to a boil, pour the vinegar and cook over low heat for 4 minutes. We cover the contents with a boiling marinade to the edge of the jar, twist and put upside down for better sterilization of the lid. The original recipe does not indicate that the banks need to be additionally warmed up under the covers, so you can refuse this maneuver or act as you used to.

In apple juice for the winter

Marinade, which is based on apple juice rather than vinegar, is ideal for people suffering from diseases of the gastrointestinal tract or allergic to artificial acidifiers.

To get 1 liter of this yummy, take:

• a kilogram of cucumbers;
• a liter or a little more freshly squeezed apple juice (without pulp);
• salt and sugar - 30 g each;
• a sprig of fresh mint;
• dill umbrella;
• cloves;
• black pepper - a couple of peas.

Put the spices, herbs and cucumbers in the prepared container, steamed twice with boiling water for 15 minutes. Boil apple juice with salt and sugar, boil for 5 minutes under the lid. Fill cans with boiling liquid and roll up. Keep the finished product for no more than six months, a longer period may adversely affect conservation.

Juice from fresh apples in the recipe can be replaced with grape or apple - pumpkin, and, in addition to traditional dill, add leaves of lemongrass, cherry or currant to the jars.

With mint leaves, onions and carrots

The recipe is similar to the classic one, but the presence of onion rings and mint branches gives the marinade a unique flavor, and bright carrot mugs not only decorate the preservation, but also make it more useful.

Calculation of 1.5 liter jar:

• cucumbers - about 1 - 1.5 kg;
• carrots - 2 pcs. medium size;
• onions (it is better to take white, salad) - 2 heads;
• fresh mint - 3-4 branches;
• horseradish, cherry and currant leaves - 3 pcs. each grade;
• sugar - 2.5 table. lies .;
• salt - 3 tables. lies. (without top);
• vinegar - 4 tables. lies .;
• water - how much will merge from the can.

We cut vegetables - onions into rings, carrots in circles, cucumbers - in small cubes. Since the structure of carrots is more dense, it must first be blanched for a couple of minutes, after which it should be thrown into a sieve or colander and cooled. Together with greens and seasonings, we prepare the prepared vegetables in a container, steam them twice with boiling water, and pour the hot marinade on the third.Cook the marinade, as usual - pour the last fill (second) into the pan, add salt, sugar, boil until crystals are completely dissolved, pour vinegar and immediately fill the jars.

Crispy Pickled Cucumbers with Beets

Cucumbers with beets - a traditional Russian recipe, according to which hostesses have been harvesting products since the beginning of the XIX century. And even today the seaming methods have changed a little, but the combination of young sweet beets and pickled cucumbers is still relevant.

Components per 1 liter:

• a pound of young cucumbers;
• 2 medium-sized beets;
• half table bed. salts;
• teaspoon. Sahara;
• dining room. acids (9% food vinegar);
• garlic;
• seasonings for marinade: dill, tarragon, allspice, clean leaves of cherry, currant or horseradish - to your taste.

Strong young cucumbers are pre-soaked in ice water, dried with a paper towel and cut off the tips. In a dry container we put seasonings, garlic cut into plates and grated beets on a coarse grater. We lay the main component to the maximum filling of empty space. Salt together with sugar in a saucer and pour into a jar. Pour the contents with boiling water, pour in the acid, cover the neck and sterilize the jar for at least a quarter of an hour at 100 degrees. After that, roll up with the same cover, turn over and leave to cool slowly under a towel or blanket.

The full taste of pickled cucumbers appears no earlier than two weeks after harvesting. Therefore, if you doubt the proportions, it is better to make a test jar in advance to adjust the number of components to your preference.

With grated horseradish and tarragon for the winter

Everyone who has been engaged in conservation for more than a year, knows that horseradish has a powerful antibacterial effect and allows you to save food longer. It is also added to cucumbers so that they are crispy and dense, and tarragon (tarragon) will give the dish a specific, slightly sweet aroma and flavor.

Per liter jar:

• gherkins (no more than 7 cm) –1 kg;
• horseradish root;
• table salt - 40 g;
• sugar - sand - 35 g;
• table vinegar - 70 ml;
• tarragon, parsley, currant leaves, parsley - the amount to your liking.

We prepare the products - carefully wash the cucumbers and soak for 2 to 3 hours. We clean the horseradish root and rub it on a grater. Usually, a liter jar is enough to use no more than 4 - 5 cm of the plant, but you focus on your taste. At the bottom of a clean can, we spread the seasonings, fill the rest of the volume with cucumbers. Pour boiling water over the neck and leave to cool under the lid. After a quarter of an hour, pour water into the pan, add salt, sugar and boil until dissolved. Pour in the vinegar. Fill the contents of the can with boiling liquid. Cork with a lid and store in a cool place.

Original recipe with bell pepper, basil and coriander

For a change, we offer you to cook cucumbers with the addition of ripe fleshy Bulgarian pepper and aromatic herbs - basil and coriander. As a result, in winter you can enjoy a delicious autumn assortment full of vitamins and minerals.

Take 3 liters:

• strong cucumbers - how much will fit;
• sweet bell pepper (it is better to take both red and yellow) - 3 pcs.;
• 2 - 3 branches of basil;
• tsp coriander kernels;
• other spices - horseradish root, dill, allspice, laurel - at will;
• salt - 4 tables. lies .;
• sugar - 2 tables. lies .;
• table vinegar - 3 tables. lies.

Wash the ripe, multi-colored pepper, remove the core and cut into plates. Put it in a jar with spices. Tamp the cucumbers there. Pour boiling water, cover the neck with a lid and leave for half an hour at room temperature. After the passage of time, drain the water and repeat the action, also leaving the jar to cool on the table. Pour the water into the pan, add salt, sugar, mix thoroughly and bring to a boil. Pour in the vinegar, and fill the container with vegetables with boiling marinade. Spin, wrap for 7 hours with a warm blanket.Check if the covers are leaking, and if everything is fine, you can safely hide the cans for long-term storage in the cellar or pantry.

All of the recipes for pickled cucumbers for the winter are tested by many years of experience and loved by many housewives. Try it, and maybe crispy cucumbers will become your signature dish that can decorate any festive table or complement a regular homemade dinner.