Cucumber is one of the most popular canning vegetables. Canning cucumbers does not require any complex skills from the hostess, and the rich harvest of cucumbers and their cheapness in the season make you think about how to use natural wealth most rationally. The popularity of this snack is also explained by the fact that canned vegetables go well with any dish. So pickled cucumbers are a welcome addition to meat, poultry, ordinary potatoes, and any side dish.

Pickled cucumbers in jars

Pickled cucumbers for the winter are seaming using vinegar. Pickled cucumbers is easy. The marinade must be brought to a boil, pour cucumbers in jars and sterilized. You can add citric acid, spicy herbs to the curl. Pickled cucumbers are both an everyday snack and a festive table decoration, especially in New Year... However, if you try and get serious about the procurement issue by making a sufficient number of cans canned cucumbers for the winter, you won't have to wait until the holidays. You can regularly open pickled cucumbers in jars and enjoy their zesty taste.

Pickled cucumber recipe for the winter

We have already briefly described how cucumbers can be preserved for the winter. Let's dwell on some important details. Cucumber flavor can be set off and enhanced with the right additive. Someone uses black currant leaves, someone adds dill, tarragon and horseradish. However, this is largely a matter of taste and habit. Therefore, take the recipe for pickled cucumbers for the winter from the one whose cucumbers you liked. You can do "field research" - make different banks by signing where and what you put. For the next season, you will only have to choose the most good recipe pickled cucumbers for the winter.

Cucumber preservation is very popular in Russia. In addition to pickling cucumbers, you can also canned pickles without vinegar. It's popular. Cucumbers are salted in a cold way - soaked in cooled brine. Cucumbers are also fermented in barrels. Choose according to your taste! Canning cucumbers for the winter: work hard once, enjoy the whole winter!

There are several dozen very tasty recipes for preserving cucumbers in jars for the winter. When people talk about canned cucumbers or tomatoes, they most often mean canning with acetic acid.

Although this preservative can always be replaced with citric acid, or even made canned vegetables based apple juice... Several very simple and at the same time delicious recipes for preserving cucumbers for the winter are described in detail below.

First of all, a few words about proportions. Recipes can be very different. However, there are always only 4 basic ingredients in the composition - these are the cucumbers themselves, acetic acid(usually 9% table vinegar is taken), salt and water.

For flavor, you can add peppercorns, as well as horseradish leaves, mustard (powder or seeds) and cloves young garlic... A certain taste is given by tomato sauce and spicy ketchup Chile.

But berry leaves (cherry, raspberry, currant) and oak foliage make the cucumbers crispy. The fact is that in their composition there is quite a a large number of tannins that make the skin denser.

Acids (acetic and citric) work in a similar way. It is only important to correctly observe all proportions - the approximate number of components for a liter and 3-liter cans are given in the table.

component	quantity per liter can	quantity per 3 liter can
cucumbers	600 g	1.5KG
water	0.6 l	1.5 l
salt	2 tablespoons (40 g)	5 tablespoons (100 g)
sugar	1 tablespoon (20 g)	2 tablespoons (40 g)
garlic	2 cloves	6 teeth
horseradish	1 sheet	3 sheets
vinegar 9%	3 tablespoons	9 tablespoons
vinegar 70%	1 teaspoon	3 teaspoons
dry mustard	1 dessert spoon	3 dessert spoons

Crispy canned cucumbers: the most delicious recipe

This is a classic version of the preparation of canned cucumbers, and many housewives consider it to be the best. The base of the taste is a balance between salty, sweet and sour. You just need to maintain the correct proportion between sugar, vinegar and salt.

Ingredients for a 3 liter can

• 1.5-1.6 kg of cucumbers (medium size, all about the same);
• 1.5 liters of water;
• 3 tablespoons of salt;
• 3 tablespoons of sugar;
• 2 large spoons of vinegar 9%;
• 5-6 pieces of currant, raspberry, cherry leaves;
• 5-6 cloves of garlic;
• the same number of pieces of horseradish root (or 2-3 leaves);
• 5 dill umbrellas;
• pepper - 10-15 peas.

How to preserve cucumbers for the winter according to this recipe:

Step 1. First of all, you need to prepare the cucumbers. For preservation, they choose pimply varieties, the size of the fruits is 10-12 cm long. All vegetables should be rich green, without yellowed parts - then everything will work out for sure.

Initially, the cucumbers need to be rinsed and soaked in cold water, held there for 3-4 hours. In the meantime, the jars are sterilized (10-15 minutes over boiling water or 3-4 minutes in the microwave).

Step 2. When everything is ready, you can start filling the jars with cucumbers - first put the garlic and herbs, then the cucumbers, then the greens again; the top layer is again cucumbers.

Step 3. In the meantime, prepare the marinade - dissolve salt, sugar and vinegar in 1.5 liters of boiling water (pour it at the last moment so that it does not evaporate).

Jars are poured with this solution, allowed to stand for 7-10 minutes, then rolled up with iron or tightly closed with nylon lids. Cool under a blanket for 2-3 days, then put in the refrigerator.

Canned cucumbers in jars are kept for at least a month for the winter, after which the product will be completely ready. You can only store it in the refrigerator for 1-2 years. And after opening, it is advisable to eat all the cucumbers in 1 week.

CANNED CUCUMBERS WITHOUT STERILIZED JARS

This option is also possible - it is enough to rinse the jars with boiling water, and the lids must be boiled. In this case, there is one interesting trick - dissolve a little aspirin in the marinade (2.5 tablets per 3 liters or an incomplete tablet per 1 liter of water). This will not affect the taste in any way, but it will definitely protect against bacteria.

Canning cucumbers for the winter: a delicious tarragon recipe

This option is very reminiscent of the classic barrel cucumbers: they turn out to be very aromatic, tasty and, of course, crispy. Tarragon is such a seemingly unremarkable herb that has a rich tarragon flavor, in which it resembles spicy anise.

Tarragon is a great additive for preserving cucumbers

It is he who will create a pleasant freshness canned cucumbers- eaters can really get the impression that they have just been taken out of a wooden tub.

We will act in almost the same way as in the recipe described above.

Ingredients per liter jar

• small cucumbers 600 g;
• water 0.5-0.6 l;
• sugar and salt, 1 heaped tablespoon;
• vinegar 9% also 1 tablespoon;
• garlic - 2-3 cloves;
• horseradish - 1 sheet;
• tarragon - 2 branches.

How to cook:

Step 1. First, as usual, we prepare the cucumbers and sterilize the jars. We put fruits and greens in them.

Step 2. Prepare the marinade - dissolve all the ingredients in half a liter of boiling water. Pour into jars, roll them up.

Step 3. Cool the cucumbers in jars under a blanket for 2-3 days and put them in the refrigerator for the winter.

Crispy and sweet cucumbers in cans "like in a store" - how to preserve

Everyone knows the magnificent gherkins - these are miniature cucumbers rolled in jars that can be bought at any store. You can cook them yourself, and for this the product should turn out to be exactly pickled, and not just salted.

Ingredients (for a 3 liter jar)

• 2 kg of small cucumbers (up to 7-8 cm in length);
• water - 1.5 liters;
• salt 2 tablespoons;
• sugar 2.5 large spoons;
• mustard seeds - 2 dessert spoons;
• acetic acid 70% –2 teaspoons;
• peppercorns - 12-15 pieces;
• dill umbrellas - 5 pieces;
• horseradish - 1 sheet;
• garlic - 5 cloves;
• currant or cherry leaf - 5 pieces.

The sequence of actions step by step:

Step 1. First, rinse and soak the cucumbers for several hours in cool water.

Step 2. We lay out the washed greens in the jars, put the cucumbers there and fill them with boiling water for literally 20 minutes (as a result, the water should cool down so that you can touch the jar and not get burned).

Step 3. We drain the water through a sieve or through a special lid.

Step 5. The marinade is poured into jars with cucumbers, covered with lids, cooled and put into the refrigerator the next day.

Canning cucumbers in liter jars: a recipe with apple juice

And this recipe is a real find for people who love sourness, but at the same time avoid using vinegar. Apple juice contains several weak acids, including malic acid itself and a little citric acid. In addition, it has a very pleasant aroma, and it is not that expensive.

The best option is to get the juice yourself by squeezing it out of any apples. An alternative way is to purchase ready-made apple juice, but always of high quality.

So, we canned cucumbers in liter cans according to this recipe.

Products:

• 0.6 kg of cucumbers;
• 0.6 liters of apple juice;
• salt and sugar - 1 tablespoon each;
• several umbrellas of dill;
• pepper - a few peas.

How to curl cucumbers according to this recipe:

Step 1. Prepare the cucumbers (wash them, soak them in cold water, cut off the ends on both sides) and sterilize the containers.

Step 2. Prepare the marinade: bring the apple juice to a boil, after which salt and sugar are dissolved in it.

Step 3. Washed and scalded dill and cucumbers are placed in jars, poured with hot marinade.

Step 4. Close the lids on top, wrap them up, cool for 2 days and put them in a cold place.

It will turn out to be a little unclear brine, but this is not scary - the main thing is that it will come out tasty and fragrant.

Canned cucumbers with mint, onions and carrots

For lovers of a refreshing mint aroma, this recipe for harvesting cucumbers for the winter in liter jars is perfect. In addition, the finished product looks very nice and impressive (as in the photo).

Components per liter can:

• vegetables 0.6 kg;
• water 0.6 l;
• vinegar - 3 tablespoons (concentration 9%);
• salt - 2 large spoons;
• sugar - half as much;
• onion - 2 small heads;
• carrots - 1 piece;
• fresh mint - 3 branches;
• currant and cherry leaves (optional and to taste).

How to close cucumbers:

Step 1. Prepare the vegetables: wash the cucumbers, peel and cut the onion into half rings, and the carrots into slices. We wash and sterilize the jars.

Step 2. Prepare the marinade in the traditional hot way - dissolve the spices in boiling water, and add the mint and vinegar at the end.

Step 3. Fill the jars: put cucumbers, onions and carrots, garlic cloves and green leaves. Fill with hot marinade, wrap, cool and send to the refrigerator.

Anyone can make delicious canned cucumbers. Precisely observing the proportions of different components during canning, you can get the most delicious marinade which will then turn into a very pleasant brine.

It's no secret that many people love it more than the finished product. This is exactly what canned cucumbers are good for: nothing is lost in such a dish.

Bon Appetit!

A rare hostess does not make preparations for the winter, because how pleasant it is in winter, bored with fresh vegetables, take a cucumber, bring it to your mouth, feel the salty aroma, take a bite, drink splashing sour juice and crunch for your pleasure!

Canning cucumbers is a great way to cook delicious cucumbers for the winter many different ways... Each housewife has her own recipes and her own secrets of canning, but each of us wants variety, new tastes and sensations. We offer several recipes for canned cucumbers so that each housewife can replenish and diversify her collection of cucumber preparations for the winter.

However, before proceeding with the recipes themselves, it will be useful to give some advice. So, pickled cucumbers should be medium-sized, fresh, with black spines and always elastic. Before canning, they need to be soaked for 4-6 hours so that all the air is gone. For pickles, it is better not to use juices bought in stores, because they use their own preservatives, and the mass fraction natural juice not great at all. Better to use juice homemade... Jars and lids must be carefully sterilized, and the finished jar must be turned upside down, covered with a blanket and placed in a warm place until it cools.

Pasteurized cucumbers

Ingredients:
3-4 small tomatoes,
horseradish leaves,
black currant leaves,
cherry leaves,
broken dill leaves,
black peppercorns,
2 tbsp salt,
1 tbsp Sahara,
1 tbsp vinegar
garlic

Preparation:
Scald all ingredients with boiling water. Place horseradish leaves, black currant and cherry leaves, broken dill stalks and a few black peppercorns at the bottom of the jar. Add 1 tablespoon of sugar and 2 tablespoons of salt. Gently place the cucumbers scalded with boiling water, adding chopped garlic cloves between them. Put 3-4 small tomatoes on top, which will prevent the jar from "exploding" and add sourness to the cucumbers. Pour boiling water over the jar, close the lid and sterilize for about 15 minutes from the moment it boils. Then remove the lid and add a couple more garlic cloves, 1 tablespoon of vinegar, and an umbrella of dill. Roll up the jar, turn it upside down, wrap it in a blanket and put it in a warm place for a day.

Canned cucumbers

Ingredients:
500 grams of salt
500 grams of sugar
100 ml table vinegar,
2-3 cloves of garlic
1/2 bell pepper
Bay leaf,
black peppercorns,
¼ tsp ground pepper
Dill,
parsley

Preparation:
Rinse the cucumbers thoroughly and trim off the ends on both sides. Fold the cucumbers in a clean bowl, pour boiling water over, close the lid and carefully wrap with a blanket. Leave them in a warm place until the water is warm. Prepare the brine at this time. To do this, dissolve 500 grams of salt and 500 grams of sugar in 10 liters of water, boil parsley and dill in this solution, after which they must be removed. Leave the pickle on small fire until the water cools in the cucumbers, then pour in 100 ml of table vinegar. Rinse the jars thoroughly and pour over them with boiling water, put 2-3 cloves of chopped garlic, half bell pepper, bay leaf, 5 black peppercorns and ¼ teaspoon of ground pepper on the bottom of each three-liter jar. Arrange the cucumbers in the jars, cover with boiling brine and roll up the lids. Turn the jars over with the lids down, wrap them with a blanket and leave in a warm place for a day.

Canned cucumbers with currant juice

Ingredients:
black peppercorns,
Carnation,
1-2 cloves of garlic
a sprig of dill
mint,
250 ml of currant juice,
50 grams of salt
20 grams of sugar

Preparation:
Rinse the cucumbers well and cut off the ends on both sides. At the bottom of each jar, place 2-3 black peppercorns, cloves, 1-2 cloves of garlic, a sprig of dill and mint. Prepare a brine from 1 liter of water, 250 ml of currant juice, 50 g of salt and 20 g of sugar, bring to a boil. Place the cucumbers in a jar vertically and cover with boiling brine. Close the jars with lids and sterilize for 10 minutes.

Cucumbers in pumpkin-apple juice

Ingredients:
1 l pumpkin juice,
300 ml of apple juice,
50 grams of salt
50 grams of sugar.

Preparation:
Rinse the cucumbers thoroughly, pour boiling water over them and place in a three-liter jar. Prepare a brine from 1 liter of pumpkin juice, 300 ml of apple juice, salt and sugar, bring to a boil. Pour boiling brine over the cucumbers and leave for a few minutes, then drain the brine and boil again. Repeat this process three times and roll up the can.

Cucumbers in grape leaves

Ingredients:
300 ml of apple or grape juice,
50 grams of sugar
50 grams of salt

Preparation:
Rinse the cucumbers thoroughly, pour boiling water over them, and then cold water. Wrap each cucumber in grape leaf and store tightly in a 3-liter jar. Prepare a brine from 1 liter of water, 300 ml of juice, sugar and salt. Pour cucumbers with boiling brine, then drain, boil again and repeat the procedure 2 more times. Then roll up the can.

Cucumbers canned in grape juice

Ingredients:
2 kg of cucumbers,
600 ml of grape juice,
5 black currant leaves,
3 sprigs of cherries with leaves,
700 ml of water,
50 grams of salt
20 g grape vinegar

Preparation:
Rinse the cucumbers, pour boiling water over them, and then cold water. Place them vertically in a jar, adding cherry sprigs and black currant leaves. Dilute grape juice with water, salt and boil. Pour the cucumbers in the jar with boiling juice, then drain and boil the brine again, repeat this procedure 3 times, then roll up the jar.

Pine-flavored cucumbers

Ingredi ents:
2 kg of cucumbers,
1.3 liters of apple juice,

50 grams of sugar
50 grams of salt

Preparation:
Wash the cucumbers thoroughly, pour boiling water over them, and then cold water. Place them in a jar along with the tips of the pine twigs. Make a brine with apple juice, salt and sugar. Pour cucumbers with boiling brine, then drain and boil. Repeat the procedure 3 times and roll up the can.

Canned pickles with horseradish

Ingredients:
2 kg of cucumbers,
black peppercorns,
3-4 cloves of garlic
3-4 small horseradish roots,
black currant leaves,
dill umbrellas,
2 tbsp salt,
1 tbsp Sahara

Preparation:
Rinse cucumbers, dry, put in sterilized jars, alternating with pepper, garlic, horseradish, currant leaves and dill umbrellas. Prepare the brine. Dilute salt and sugar in 1.2 liters cold water... Pour the cucumbers with the resulting brine and close with a nylon lid. Store in a cool place.

Cucumbers "Miracle"

Ingredients:
small cucumbers,
1 tsp vinegar essence,
1 sprig of parsley
1 onion
1 carrot
1 tbsp bitter salt
2 tbsp Sahara,
black peppercorns,
allspice peas,
Carnation,
Bay leaf

Preparation:
Put spices and cucumbers in liter jars. On top of the cucumbers, place chopped onions and carrots, as well as a branch of parsley. Boil water, pour cucumbers and leave for 10 minutes, then repeat boiling water 3 times. For the third time, add sugar and salt to the water, boil, pour cucumbers and add 1 tsp to each jar. vinegar essence, then roll up.

Cucumbers "Pokrovskie"

Ingredients:
dill umbrella,
2 cloves of garlic
a piece of horseradish
1 tsp mustard seeds
black peppercorns,
½ tsp cinnamon,
2 thin slices of beets
2 onions,
2 tbsp salt,
150 grams of sugar
½ tsp red hot pepper,
2 tsp 70% vinegar

Preparation:
Rinse the cucumbers thoroughly and sterilize the jars. Put a dill umbrella, 2 cloves of garlic, a piece of horseradish, mustard, 8-10 black peppercorns, cinnamon, 2 thin slices of beets and 2 small onions in a three-liter jar. Put cucumbers on top. Prepare a brine from 1.5 liters of water, salt, sugar and red hot pepper, bring it to a boil and pour over the cucumbers. Pour 2 tsp into the jar on top. 70% vinegar and immediately roll up with a sterilized lid, turn the jar upside down, wrap it in a blanket and put in a warm place for a day.

Canning of cucumbers can be very diverse and amaze with original tastes from sweet and sour to spicy or salty. The main thing is to choose the taste and the method of canning that suits you, stock up on cucumbers, be patient and start harvesting. So, you will spend only one day on canning cucumbers, and delicious crispy cucumbers will delight you. whole year... Canning, enjoy the results and share your signature recipes!

Alena Kovyrshina

Canning is perhaps one of the most important activities for every housewife, because on warm summer days you want to prepare as many fruits and vegetables as possible for the winter. Medium-sized fruits are usually chosen for preservation, but what to do, for example, with large cucumbers? Overgrown vegetables can be used for pickling and cooking a variety of salads... Proven recipes experienced housewives will help prepare a delicious vegetable snack for the winter, which can be served on both everyday and festive tables.

Pickled large cucumbers

Tasty and crunchy canned cucumber slices will become a favorite snack for the whole family. It is quite simple to make such a preparation, the rich taste of pickled vegetables will surprise everyone.

Ingredients for one 0.5 liter can:

• several sprouted cucumbers;
• 2 cloves of garlic;
• 2 branches of fresh dill;
• 1 carrot;
• 15 grams of granulated sugar;
• 15 milliliters of vinegar 9%;
• 10 grams of salt;
• 25 milliliters of sunflower oil.

How to cook large pickled cucumbers for the winter:

1. Before you start canning cucumbers, it is worth preparing the jars. Thoroughly wash the 0.5 liter glass container and then sterilize it. At this stage, boil and cool the water, which will be needed in the future to prepare the marinade.
2. Prepare all the vegetables you need, peel them and rinse them under running water. Cut off large cucumbers from the sides.
3. Cut the cucumbers together with the carrots into circles of the same size. If small chives are used, it is not necessary to cut them. Chop large garlic into several pieces.
4. Put 2 branches of dill and 2 cloves of garlic on the bottom of the prepared jars.
5. Next, arrange 6 carrot rings in jars.
6. The next step is to lay the cucumber rings.
7. Put the required amount of sugar, salt in each jar, add chilled boiled water, as well as oil and vinegar. The liquid should reach to the edges of the cans.
8. Place the filled half-liter cans in a large pot, cover them with sterile lids. Then you need to fill the pot with water up to the hangers of the cans. The sterilization process will take 15 minutes from the moment the water boils. Then you can start rolling the cans. Turn the blanks upside down, wrap them well with a blanket.

Cucumbers, canned in chunks with citric acid (for large cucumbers)

The taste of such a preparation will pleasantly surprise relatives and guests, at first glance it will be difficult to recognize which vegetable is rolled up in a jar. Cucumbers are aromatic and juicy. This option for preserving overripe fruits will undoubtedly become one of the most beloved, since such recipes for vegetable preparations are simple and at the same time original.

Ingredients:

• 1 kilogram of cucumbers;
• 50 grams of tarragon greens;
• 200 grams of carrots;
• 200 grams of onions;
• 5 grams citric acid;
• 25 grams of salt;
• 1 head of garlic.

Preparation tasty preparation with tarragon and citric acid:

1. Wash the large cucumbers, carefully cut the skin off each fruit, peel the seeds. Then you should cut the vegetables in medium pieces or in the form of large strips.
2. Rinse, peel and cut carrots in the same way as cucumbers.
3. Purified onion should be cut into half rings.
4. Disassemble the head of garlic into cloves, then finely chop.
5. Chop well washed tarragon greens.
6. At the next stage of preparation for canning, it is necessary to combine vegetables with herbs, add the required amount of salt and citric acid. Now all this should be infused and extract juice.
7. Next, the salad needs to be boiled for 10 minutes, put in jars. After sterilization, we complete the canning by sealing each jar of salad with a key.

Such preservation can be used as a dressing for pickle, soup, as well as a variety of vegetable dressings. The workpiece is perfectly stored at room temperature.

Cucumbers with bell peppers

This recipe successfully combines two vegetables, each of which acquires bright, unique flavoring shades. Light spicy notes of spices are successfully combined with the sweetness of pepper, filling the cucumber with a pleasant pungency.

Ingredients:

• 1 kilogram of cucumbers;
• 500 grams of sweet pepper.

Marinade components:

• 1 liter of water;
• 250 milliliters of vinegar;
• 50 grams of granulated sugar;
• 8 peas of peppercorns;
• 70 grams of coarse salt;
• 2 bay leaves.

The process of preparing a delicious vegetable preparation for the winter:

1. Peel large cucumbers, then cut into 8 pieces of equal size or cut into medium pieces. Use a teaspoon to gently remove the seeds.
2. Prepared vegetables must be blanched in boiling water for 2 minutes, then immediately cooled by placing in a bowl of cold water.
3. Blanch the pepper for 1 minute. Next, remove the skin from it, remove the seeds, cut into several pieces.
4. Put the slices of pepper together with slices of cucumbers in pre-prepared jars, cover with hot marinade. Filled cans are pasteurized at 90 degrees. It will take 20 minutes to pasteurize 1 liter cans, 25 minutes for two-liter cans, and 35 minutes for three-liter cans.
5. After that, it is worth completely cooling the workpiece and transferring it to the pantry or cellar for storage.

"Mother-in-law tongues" from large cucumbers

An appetizer under this name can be prepared not only from zucchini and eggplant, but also from large cucumbers. The taste of the preparation is unusually delicate and refined, no one would guess that it was prepared from overgrown fruits.

Ingredients for 2 750 ml cans:

• 2 kilograms of large cucumbers;
• 1 liter of water;
• 100 grams of sugar;
• 15 grams of salt;
• 5 grams of citric acid;
• 5 carnation buds;
• 5 peas of black and allspice.

The process of making "mother-in-law tongues":

1. Rinse large cucumbers, use a knife to remove the skin from each fruit, and then cut into pieces, the thickness of which will be 1.5 cm.
2. Take up the preparation of the brine. To do this, add salt with spices and sugar to the required amount of water. Bring the spicy mixture to a boil.
3. Transfer the cucumber slices to a large saucepan, pour over the boiled brine and let sit for 10 minutes. You can place a press on top.
4. Transfer the cucumber slices to the prepared glass container, placing them tightly inside the jar.
5. Bring the brine to a boil again, pour the cucumbers into the jars and seal.

"Caviar" from overripe cucumbers

Fragrant, juicy and very tasty "caviar" is obtained from large cucumbers. Original vegetable snack- an excellent solution for a festive table.

Ingredients:

• 6 large cucumbers;
• 1 onion;
• 5 medium sized tomatoes;
• 3 carrots;
• 2 bell peppers;
• 35 milliliters of vegetable oil;
• 10 grams of salt;
• ground black pepper to taste.

How to make caviar based on large cucumbers:

1. Pepper together with cucumbers must be washed. Peel the skin of the cucumber with a knife, carefully remove the seeds from the inside. Bell pepper cut in two, cut out the partitions, clean the pulp from the seeds.
2. Cut the peppers, peeled onions and cucumbers into small pieces.
3. Peel the carrots with a vegetable peeler, rinse them together with the tomatoes under running water, chop everything on a grater.
4. Preheat a heavy-bottomed saucepan over a fire, add vegetable oil... Place the cucumbers there, wait until the juice that has been released has evaporated by half.
5. Now you can put the onions in the pan, after a few minutes add the carrots along with the tomatoes and peppers. Season vegetables with spices, salt. Stir all the ingredients in a saucepan while braising to avoid scorching.
6. When all the liquid has evaporated, you can put the snack in sterile jars. The process of sterilizing cans in a double boiler will take no more than 2 minutes.
7. Roll up jars of caviar with sterilized lids. The workpiece must cool completely at room temperature, the "caviar" must be stored in the refrigerator.

To enrich the taste of vegetables, you can add a little granulated sugar, vinegar, and Khmeli-Suneli seasoning during stewing.

Overgrown cucumbers: a recipe for the winter (video)

The above recipes will help each housewife prepare great snacks from overripe vegetables, home preservation will surprise your whole family with bright taste. Canning is a great way to experience the "taste of summer" and enjoy it to the fullest.

Recipes for cucumbers for the winter are very diverse. Cucumbers can be canned whole and chopped, in salads, and even make cucumber jam. But almost every recipe for rolling cucumbers can be described either as a recipe for pickling cucumbers (sourdough), or as a recipe for pickled cucumbers.

Canning cucumbers without vinegar is called pickling or sourdough. How to pickle cucumbers? Before pickling cucumbers, keep in mind that pickling cucumbers takes time - pickling cucumbers occurs within 3-10 days. Cold pickling of cucumbers - soaking the cucumbers with cooled brine. And for quick salting, the pickle for cucumbers is preheated. Salting cucumbers with vodka allows you to preserve their color. The dry salting of cucumbers is very interesting - in this case, the cucumbers covered with salt secrete juice, water is not used. Pickling cucumbers in classic version- this is salting of cucumbers in a barrel, better than an oak one. The barrel cucumber recipe is simple, but it is the wooden barrel that gives the cucumbers special taste – pickled cucumbers not to be confused with anything! Pickles are often stored in a cool dry place without additional cooking. But it is also possible to preserve cucumbers - after salting, they are placed in jars, poured with hot brine and rolled up. Salting cucumbers with mustard gives an interesting taste and a guarantee that the cucumber preparations will not "explode".

Pickling cucumbers - curling the cucumbers with the addition of vinegar. How to pickle cucumbers? The marinade for cucumbers is brought to a boil, then cucumbers previously placed in jars are poured into it and sterilized. You can also pickle cucumbers with citric acid.

Pickled crispy cucumbers, delicious pickled cucumbers with mustard are indispensable for winter festive table... A cucumber salad for the winter will also come to the rescue of the hostess. Canning cucumber salads, pickling cucumbers for the winter, pickling cucumbers in jars, canning cucumbers - the recipes for all these blanks are varied and allow us to diversify our menu.

From the recipes on our website you will learn detailed answers to questions: how to roll cucumbers, how to salt cucumbers in jars, how to salt cucumbers correctly, how to make canned salad from cucumbers, how to roll cucumbers into tomato sauce... And also how to make canned crispy cucumbers, how to roll pickled cucumbers for the winter, how to cook pickled crispy cucumbers and pickled cucumbers for the winter, and even how to close canned cucumbers with ketchup and canned cucumbers with mustard. After all, we have hundreds a variety of recipes blanks from cucumbers, recipes for canned cucumbers, including a recipe for sour cucumbers, a recipe for pickled cucumbers, a recipe for delicious pickled cucumbers, barrel cucumbers, a recipe for sauerkraut ...