The dream of every housewife. To achieve the desired result, many of them have to go through a difficult path of trial and error. But in fact, it is not at all difficult to cook crispy pickled cucumbers for the winter, you just need to know a few important secrets.

For example, in order for pickled cucumbers to be tasty and crispy, they must be young, with thin skin and dark pimples, small (7-8 cm) and harvested no later than a day before pickling. Better, of course, if these are cucumbers from their garden. But if this is not possible, take proven cucumbers on the market. Before pickling, cucumbers must be soaked for 2 to 6, or even up to 8 hours (depending on the recipe) in cold water changing it often. Moreover, the colder the water in which the cucumbers are pre-soaked, the more crisp the result will be.

Proven pickled cucumber recipes

Spices also need to be treated with due attention. For example, you should not put a lot of garlic, the cucumbers will turn out to be soft. And here are cloves, allspice, leaves black currant and Bay leaf put as desired, they will not affect the result. Other spices can be added if required by the selected recipe. That's all. Choose a recipe, since we have found a lot of them for you, follow all the steps indicated in the recipes, and delicious pickled crispy cucumbers will dilute your cozy "cellar" with all kinds of preparations with their presence.

Crispy pickled cucumbers (method number 1)

Ingredients (for 1 liter can):
2 kg of small cucumbers,
2 a clove of garlic,
1 carrot,
1 umbrella of dill,
1 sprig of parsley
1 tsp vinegar essence.
For the marinade:
1 liter of water
1 tbsp salt (with a slide),
2 tbsp Sahara,
5 black peppercorns,
3 cherry leaves,
3 carnation buds.

Preparation:
Soak cucumbers in water for 6 hours, then place in jars along with garlic, carrots, dill and parsley. Pour boiling water over the cucumber jars and leave for 10 minutes. Drain and refill with boiling water again, then add sugar, salt, spices, leaves to the drained water and let it boil. Pour the cucumbers with the finished marinade, add 1 tsp to each jar. vinegar essence, roll up and wrap until it cools completely.

Cucumbers "Fragrant" (method number 2)

Ingredients for 1 L can:
cucumbers,
1 onion
1 clove of garlic
5 allspice peas,
1 bay leaf.
For brine:
500 ml of water,
4 tsp Sahara,
2 tsp salt,
4 tsp 9% vinegar.

Preparation:
Wash the cucumbers thoroughly, trim off the ends and soak for 3 hours in cold water. Put spices, chopped onion rings, garlic into the jar at the bottom. Then place the cucumbers tightly in the jar. Boil the brine, pour cucumbers over them and sterilize the jars for 10 minutes. Then roll it up, turn it over and wrap it up.

Pickled cucumbers (method number 3)

Ingredients (for a 3L jar):
1.8 kg of cucumbers,
2 umbrellas of dill,
1 horseradish leaf,
3-4 cloves of garlic
6-7 peas of black pepper,
2 currant leaves,
6 tsp Sahara,
3 tsp salt,
5 tbsp table vinegar.

Preparation:
Wash herbs and cucumbers under cold running water. Put greens, garlic and pepper into small pieces at the bottom of the prepared jars. Then put the cucumbers tightly in the jar, add salt, sugar and vinegar directly to the jar and pour cold water. Then put the jar of cucumbers in a saucepan with cold water and bring to a boil over low heat. Roll up the cans 2-3 minutes after boiling. Cucumbers must remain green at the time of rolling. Turn the jars over, cover and leave to cool.

Crispy pickles with grated horseradish and tarragon

Ingredients (for 1 liter can):
small cucumbers,
2-3 sprigs of parsley,
2 cloves of garlic
2 cherry leaves,
1 ring of sweet pepper,
horseradish leaves, dill, tarragon, hot pepper - to taste.
For the marinade (for 500 ml of water):
30 g sugar.
40 g of salt.
Bay leaf,
peppercorns
70 ml of 9% vinegar.

Preparation:
For this recipe, choose small cucumbers (no more than 7 cm) without defects, bitterness and voids inside. Wash them and soak for 3 hours in cold water, then rinse with running water and cut off the ends on both sides. Place cherry leaves, horseradish, dill, parsley, peppers, garlic and tarragon on the bottom of 1 liter jars. Fill the jars with cucumbers, pour boiling water over and leave for 20 minutes, then repeat this procedure. Prepare the marinade by adding everything except the vinegar to the water (add when the water boils). Pour the boiling marinade over the cucumbers and roll up the jars.

Cucumbers "Lemon"

Ingredients (for a 3L jar):
1 kg of cucumbers
2-3 cloves of garlic
1-2 bay leaves
2 tbsp dill with seeds,
1 tbsp chopped onion
1 tsp grated horseradish
1 liter of water
100 g of salt
1 tbsp Sahara,
1 tbsp citric acid
a few peas of black pepper.

Preparation:
Wash the cucumbers thoroughly, cut off the ends and soak in cold water for 3 hours. Put dill, bay leaf, horseradish, onion, garlic and peppercorns on the bottom of a 3 liter jar. Then put the prepared cucumbers tightly in the jar. Pour water into a saucepan, add sugar, salt, citric acid to it, bring to a boil and pour cucumbers in a jar with this boiling marinade. Cover the jar on top with a pre-sterilized lid and sterilize the cucumber jars in boiling water for 15-20 minutes. Roll up and leave to cool at room temperature.

Crispy pickled cucumbers in apple juice

Ingredients (for a 3L jar):
small cucumbers (how many will go into the jar),
2-3 peas of black pepper,
1 umbrella of dill,
1 sprig of mint
1 currant leaf,
2 carnation buds.
For the marinade:
Apple juice,
salt - 1 tablespoon for 1 liter of juice.

Preparation:
Scald the cucumbers with boiling water and cut off the ends. At the bottom of each of the jars, lay a leaf of currant, mint, add spices and fill the jars with cucumbers, and then fill them to the top with boiling marinade made from apple juice With salt. Sterilize the jars, almost completely immersed in boiling water, within 12 minutes from the moment of boiling, but no more, otherwise your cucumbers will not turn out crispy. When the time is up, roll up the cans with lids, turn over and wrap them up, leave in this form until they cool completely.

Pickled cucumbers with bell pepper, basil and coriander "Khrum-Khrumchiki"

Ingredients (for a 3L jar):
500-700 g of cucumbers,
3-4 sweet peppers
3-4 cloves of garlic
1 umbrella of dill,
1 horseradish root,
2-3 sprigs of basil,
1 tsp coriander seeds.
4 allspice peas,
3 black peppercorns.
For the marinade (for 1 liter of water):
4 tablespoons salt,
2 tbsp Sahara,
3 tbsp 9% vinegar.

Preparation:
Wash the cucumbers and cut off the ends, peel the seeds and cut into 4 pieces. Place dill, garlic, basil and peeled horseradish root at the bottom of the prepared jar. Then put the cucumbers and peppers tightly in the jar. For the marinade, add salt and sugar to the water, bring to a boil, remove from heat, add vinegar and pour cucumber jars with it. Cover and leave for 15 minutes. When the time is up, drain the marinade and bring it to a boil again. Add coriander, peppercorns to the jar and pour the contents of the jars with hot marinade. Roll it up, turn it upside down, and put it away in a cool place the next day.

Crispy cucumbers marinated with mint leaves, onions and carrots

Ingredients:
2 kg of cucumbers,
1 small head of garlic
1 small onion
1 medium carrot
4 leaves of horseradish, cherry, currant,
1 sprig of dill with an umbrella,
3 sprigs with young fresh mint leaves,
1.2 l of water,
3 tbsp salt (no top),
2 tbsp Sahara,
3 tbsp fruit vinegar.

Preparation:
Pick cucumbers of the same size, wash them, cut off the ends and soak in cold water for 5-6 hours. Put cherry, currant, horseradish and mint leaves, garlic cloves and carrots cut into slices at the bottom of dry sterilized jars. Put the cucumbers there, in the jar, tightly, to the very top. Arrange the onion, cut into rings, over the cucumbers, and the dill on the onion. Dissolve sugar and salt in water, let the water boil and pour this brine over the cucumbers twice, and the third time pour vinegar into the drained brine, let it boil and add a little water. Pour cucumbers with this brine, roll up the lids, turn over and leave for 5-6 hours. And only then put it away for storage.

Cucumbers sweet and sour "Bulgarian style"

Ingredients (for 1 liter can):
cucumbers,
1 umbrella of dill,
1 horseradish leaf,
1 sprig of carrot tops,
5 allspice peas,
1 clove of garlic
water,
1 tsp salt,
2 tsp Sahara,
50 ml of 9% vinegar.

Preparation:
Soak the cucumbers in cold water for 1-2 hours. Put dill, horseradish leaf, carrot tops, black peppercorns and a clove of garlic in each jar. Add vinegar. Cut off the tips of the cucumbers and place them in jars. Pour cucumber jars with cold water (preferably filtered). Add salt and sugar to each jar. Place the jars in a container and fill it up to the hangers of the jars with cold water. Put on fire, bring water to a boil and sterilize cans for 5-7 minutes from the moment of boiling. Loosely cover the jars during sterilization. After that, roll up the cans, turn them over and, without wrapping them, cool to room temperature. After cooling, put the jars of cucumbers in the refrigerator for several hours (you can overnight), and then put them in storage.

Pickled crispycucumbers "Coniferous aroma"

Ingredients (for a 3L jar):
1 kg of cucumbers
4 young pine twigs (5-7 cm).
For the marinade (for 1 liter of water):
2 tbsp salt,
1 tbsp Sahara,
½ stack. 9% vinegar.

Preparation:
Wash the cucumbers, cut off the ends, pour over boiling water and then ice water. At the bottom of the prepared jar, put half of the pine branches, then lay the cucumbers tightly, and put the rest of the pine branches between them. Pour sugar and salt into water, bring it to a boil and immediately remove from heat. Pour cucumber jars with boiling water to the brim, cover with a lid and leave for 15-20 minutes. After that, pour the marinade back into the pan, bring to a boil, pour in the vinegar, stir and pour the hot marinade over the cucumbers. Roll up the cans, turn them upside down, wrap them up and leave for 2 days. Then store in a cool place.

Crispy cucumbers with oak leaves

Ingredients (for 10 1 l cans):
5 kg of fresh small cucumbers,
10 cloves of garlic
10 dill umbrellas,
10 black currant leaves,
10 oak leaves,
5 small horseradish leaves,
30 black peppercorns,
30 peas of allspice,
10 tsp grain mustard,
2.4 liters of water
3 tbsp salt,
5 tbsp Sahara,
150 ml 9% vinegar.

Preparation:
Wash cucumbers well and soak in cold water for 4-6 hours. Put spicy herbs, black and allspice, cloves of garlic and mustard in clean and sterilized jars. Lay the cucumbers tightly and neatly on top. For the marinade, pour water into a saucepan, add sugar and salt, let it boil, turn off the heat and add vinegar. Pour the cooked marinade over cucumbers in jars, cover them with lids and sterilize for 5 minutes from the moment of boiling. Then roll up, turn over and let cool slowly.

Pickled crispy cucumbers with oak bark

Ingredients (for 1 liter can):
medium-sized cucumbers,
2 cloves of garlic
½ horseradish leaf,
1 umbrella of dill,
2 cherry leaves,
1 black currant leaf,
3-4 black peppercorns,
3-4 allspice peas,
½ hot pepper,
⅓ h. L. oak bark,
1.5 tsp salt,
1.5 tsp Sahara,
30 ml of table vinegar.

Preparation:
Soak the cucumbers in cold water for 5-6 hours. Divide the spices, oak bark and cucumbers into the jars. Pour boiling water over the contents of the jars, let stand until the next water boils. Drain the first water and fill the cucumbers with the second water, and again let them stand a little. After the second time, draining the water, add salt, sugar and vinegar directly to the jars, fill the jars with fresh boiling water and roll up.

Pickled gherkins with cinnamon

Ingredients (for a 3L jar):
cucumbers - how many will go into the jar,
15 carnation buds,
6 bay leaves,
3-4 cloves of garlic
1 tsp ground cinnamon
black and allspice peas,
1 small pod of hot pepper,
1.2-1.4 l of water,
2 tbsp salt (no top),
2 tbsp sugar (no top),
1 tbsp 70% vinegar.

Preparation:
Soak the cucumbers for 6-8 hours, cut off the ends, scald with boiling water and put in sterilized jars, pour boiling water for 20 minutes. Then drain the water and bring to a boil again. Pour salt, sugar, cinnamon, spices, garlic, hot pepper into a jar with cucumbers, pour boiling water, add vinegar to the jar, roll up and wrap.

Prepare crispy pickled cucumbers according to our recipe and crunch with pleasure in winter not only with snow outside, but also with delicious cucumbers at the table.

Successful blanks!

Larisa Shuftaykina

Calorie content: Not specified
Cooking time: Not specified

Delicious, strong crispy - the dream of any housewife! But it is not enough to choose the right variety of cucumbers for pickling, you also need to choose a pickle recipe that you like. The most important thing in a marinade is the ratio of salt to sugar. And you can cook different ways: add fresh and dried herbs, garlic, aromatic spices, onions and carrots, lavrushka, cherry and currant leaves. We offer a recipe for a universal pickle for cucumbers with vinegar at 9% concentration per 1 liter of water. Vinegar is necessary for better preservation of the preparation and to give the marinade a rich sweet and sour taste. The proportions can be easily adjusted if you need more water. If you need to make two liters, double the amount of salt and sugar.

Ingredients:

- clean filtered water - 1 liter;
- sugar - 3 tbsp. l. without a slide;
- table salt - 2 tbsp. l. without a slide;
- vinegar - 1 tbsp. spoon in each liter jar.

Recipe with photo step by step:

Bring the water to a boil. Pour in salt, dissolve until the crystals are completely dispersed. If the salt is grayish or with impurities, after dissolving the water for the marinade must be filtered through cheesecloth. Boil again.

Add sugar to boiling water. While stirring, dissolve the grains, let the water boil for one or two minutes.

Fill jars of cucumbers with boiling marinade. Cover with lids (no need to tighten, just put the lid on top). Leave for 20-25 minutes to warm up the cucumbers.

Drain the cooled water back into the bowl. Add a little, taking into account the fact that the water has evaporated or absorbed into the cucumbers. Boil over medium heat for two minutes.

We make a second fill, pouring the marinade to the edge of the jar. We also cover and leave for 15 minutes.

Drain the marinade from the jars again, boil. Pour a tablespoon of 9% vinegar into each liter jar.

Pour cucumbers with boiling marinade and twist immediately. Turn upside down, cover with a towel or blanket and leave for 24 hours or until cool.

It is recommended to store jars of pickled cucumbers in a cool, dark place, out of direct sunlight. The shelf life is no more than two years.
If you cannot use vinegar for some reason, then close it for the winter.

What feast can do without pickled and pickled cucumbers? Today we will talk about cucumbers and how to prepare them for the winter, share recipes for cooking with and without sterilization. We will preserve cucumbers in small quantities - for one-time use. All the proposed recipes for pickled cucumbers for the winter for 1 liter jar are convenient because they take a little time. If the volume of workpieces is more than a liter can, we calculate the amount of ingredients ourselves.

Crispy pickled cucumbers without sterilization

What will we take:

• Young cucumbers - about 800 g (medium and small);
• Spices, spices- black, white and allspice peppercorns; leaves of currants, horseradish, cherries, dill umbrellas, cilantro, mustard seeds.

1. We will prepare clean glass liter cans, lids (it is better to take screwed ones), a saucepan for the marinade, a towel, oven mitts. When I say “clean cans,” I mean that the cans have been washed and sterilized.
2. We will choose cucumbers meticulously - pimply, one to one, without spots and yellowness. Soak the greens for three hours in cold tap water, wash and rinse, dry on a towel. Cut off the ends of each cucumber.
3. At the bottom of the jar we will throw small seeds and spices, half a horseradish leaf, a dill umbrella and a couple of cherry and currant leaves, put cucumbers tightly up to half the jar, again - spices and herbs, and so fill the jar to the top. Cover the cucumbers on top with the second half of the horseradish leaf.
4. Fill the jar with cold water, gently drain the water and measure the volume. Let's calculate the amount of salt and sugar for the marinade.
5. We cook the marinade without vinegar, fill the jars with cucumbers and let stand for 15 minutes, again pour the liquid, boil, add vinegar and fill our cucumbers with boiling marinade.
6. Close with boiled screw caps and turn upside down, leave to cool completely.

You won't be able to store it for a long time - the household will eat it instantly.

In the piggy bank useful tips: 1 tablespoon contains 25 g of sugar, 30 g of salt, 15 g of vinegar, 20 g vegetable oil.

Pickled cucumbers with mustard

For lovers of piquant cucumbers, I highly recommend trying the mustard recipe. Mustard, taken in grains or in powder, will give this piece a spice and light bitterness with a very pleasant aftertaste. To focus specifically on the mustard taste, we will take minimal herbs and spices - for the background taste.

What will we take:

• Young cucumbers - about 900 g;
• Mustard seeds - 2 tsp or the same amount of mustard powder;
• Dill umbrella, cherry leaf, currant leaf, tarragon leaf.

We cook the marinade with vinegar at the rate of 1 liter of water - 45 g of salt (not iodized), 50 g of sugar and 30 g of 9% table vinegar.

1. We will prepare clean liter glass jars, lids (screwed better), a saucepan, a towel and oven mitts.
2. Put spices and seeds into the jars. Soak the cucumbers for three hours in cold water, rinse, dry on a towel, cut off the ends and put in a jar. Cover the top with currant and cherry leaves. Small greens can be laid horizontally, larger cucumbers - vertically.
3. Boil water and carefully fill in the cucumber jars for steaming. After 15 minutes, we will merge the liquid, boil it in a saucepan, add salt and sugar (we will calculate the amount in advance) and boil. Add vinegar to the hot marinade, mix, pour the marinade into the jars and seal them with lids. Turn the cans upside down, wrap them up, let them cool.

The longer it costs, the more tasty this preparation is, since the extraction of mustard oils into the marinade occurs gradually. The mustard in this recipe, in addition to the flavoring enhancer, plays the role of a preservative.

Pickled cucumbers with honey: a recipe for the winter

Delicious sweet cucumbers can be made with honey instead of sugar. You can take any honey, but I advise you to opt for summer herb, it has a very pleasant balanced taste. To reduce the harshness, replace the vinegar with lemon, and at the exit we get sweet pickled cucumbers with citric acid... The recipe for the winter is by 1 liter, but the amount of ingredients can be safely increased, since these cucumbers are eaten instantly, one can will be catastrophically small.

What will we take:

• Cucumbers - about 800 g (it is better to take gherkins);
• Spices and herbs - based on personal preference.

We cook the marinade based on 1 liter of water - 30 g of salt (not iodized), 180 g of honey and 1 tsp. lemons.

1. We will prepare clean glass jars, a saucepan, lids, a towel, oven mitts.
2. According to this recipe, we do not soak the gherkins in cold water, but blanch for 2-3 minutes and immediately cool them under running water. We do not cut the ends. Put a clove of garlic, dill umbrellas, lavrushka on the bottom of the cans. Fill the jar with cucumbers, put the dill on top again.
3. Prepare the marinade: boil water, dissolve salt, boil. V hot water pour in vinegar and honey (it is undesirable to boil honey), stir and fill the jars of cucumbers with marinade.
4. At this point, we will prepare hot water for sterilization: put a towel on the bottom of a wide saucepan, put the jars and gently pour hot water to the height of the jars' shoulders. Bring water in a saucepan to a boil and wait 15 minutes for sterilization. Then the jars need to be closed with boiled lids, turned over and wrapped, and allowed to cool.

To the treasury of tips: To preserve a dense structure and an appetizing crunch, leaves of various plants are added to cucumbers during canning: cherries, currants, oak, horseradish; but crispy cucumbers with vodka are especially good. Vodka is added to ready-made jars filled with vegetables and hot marinade. For 1 liter can, 50 g of vodka is enough.

Cucumbers in Polish

Do you want to surprise your guests with aromatic and crispy salting? Use the recipe for pickling in Polish, and guests will surely say that these are the most delicious cucumbers which they tried. Recipes for pickled cucumbers for the winter for 1 liter jar are good because you can experiment - add different sets of spices and spices to several jars and get blanks for the winter with a unique taste.

What will we take:

• For 1 kg of cucumbers (in this recipe, their size is not critical) - 1.5 tbsp. l. salt (not iodized), 1 tbsp. l. sugar, 1 tbsp. l. vegetable oil and half a glass of table vinegar 9%;
• A set of herbs and spices: 4 cloves of garlic, currant leaf, 2 dill umbrellas, canuper leaf, mustard seeds, clove bud.

We will prepare clean glass jars, lids, a saucepan, a deep bowl, a towel, oven mitts.

1. Pre-soak the cucumbers in cold water for three hours, wash, dry them on a towel.
2. Cut off the ends and cut lengthwise into 4 pieces, put in a bowl.
3. Chop the garlic on a grater or press through a crush, mix with cucumbers.
4. Add salt, sugar, vinegar and oil to the cucumber-garlic mass.
5. Mix, condense a little vegetable mix and leave to marinate for 2 hours.
6. During this time, the vegetable mixture will release enough juice.
7. Put spices and herbs in clean liter jars on the bottom, put the cucumber mixture tightly just above the shoulders and fill with the resulting juice.
8. Put a towel in a wide saucepan, put jars of cucumbers and carefully pour hot water up to the shoulders of the jars.
9. After boiling the water, we sterilize the cans for 15 minutes, seal them with lids and turn them upside down.
10. Wrap it up, let it cool completely.

Crispy sour and sweet pickled cucumbers for the winter in liter jars are ready!

Original cucumbers "Bulgaria is resting"

Lovers hot snacks they know the taste of store-bought pickles well. We can also roll up cucumbers for the winter, like in a store, marinated with onions, to enjoy their taste for festive table... The recipe for crispy pickled cucumbers for the winter for 1 liter will be a hit of your harvesting season.

What will we take:

• Small cucumbers - about 800 g;
• Medium-sized carrots (sweet variety);
• Medium onion;
• Spices to choose from.

We cook the marinade based on 1 liter of water - 45 g of salt (not iodized), 50 g of sugar and 30 g of 9% table vinegar.

1. We will prepare clean dry jars, screw lids, a saucepan, a towel, oven mitts.
2. Soak the cucumbers in cold water for a couple of hours, wash, dry on a towel, cut off the ends. Wash the carrots, peel them, cut them into long noodles or grate them for korean carrots... Remove the husk from the onion, cut into rings.
3. Fill the jars by placing spices on the bottom (approximate set: 4-6 pieces of peppercorns, bay leaf, 2-2 cloves), then a layer of carrots, cucumbers, put vertically, onion rings.
4. We will try to lay it beautifully, so that even one type of this blank will cause an appetite.
5. Boil water and pour it carefully into the jars, pouring in a thin stream so that the glass does not burst. Pour to the top, let stand for 20-30 minutes, then pour this water into a saucepan, add salt and sugar, and boil. Before the final pouring, add vinegar to the marinade, stir and pour the vegetable mixture into jars. We will seal with lids, turn over the jars, wrap and let cool.

Our canned cucumbers are in no way inferior to the store. Try them and understand - Bulgaria is resting.

Now you can find on the Internet many videos in the format of master classes on cooking pickled cucumbers for the winter in a 1 liter jar, even novice cooks willingly share recipes, and professionals will help you to improve your skills winter harvesting to a new level. Look for your delicious recipes, experiment!

For the preservation of cucumbers, it is best to use a reliable, time-tested. Experiments in this case can lead to the fact that the cucumbers, at the very least, will not be tasty, or, even worse, the cans will simply explode. Each mistress has her own pickled cucumber recipe, possibly inherited from mom or grandmother. For those who are just learning how to preserve and pickle vegetables, we offer a very simple and affordable recipe for crispy pickled cucumbers, very tasty and appetizing. Be sure to follow all recommendations. Good sterilization and proportions of salt and vinegar will keep the pickles in this recipe even for up to two years, but they tend to be so tasty that they barely survive until spring.

Ingredients for making pickled cucumbers

Cooking step by step with a photo of pickled cucumbers

Crispy, pickled cucumbers are a great refreshing snack and a key ingredient in salads. Eat them for your pleasure. Bon Appetit!

Pickled cucumbers - who among us does not like their amazing sweet-sour-salty taste, accompanied by a savory crunch that arouses envy and desire among those who have not yet reached the coveted jar. I offer several of these recipes.

Use purified or artesian water, this will be a guarantee of the quality of your product. And of course, for canning, you need to choose varieties that are suitable for pickling. for the preparation of lightly salted cucumbers and pickled cucumbers both in a barrel and in jars. The recipes are generally given for a 3-liter can. To calculate the ingredients for a jar of a different volume, let me remind you: 1 tablespoon in capacity is equal to 3 teaspoons.

Home-style pickled cucumbers

Ingredients for a 3 liter jar:

• 1.5 kg of small cucumbers,
• 3 cloves of garlic
• 6 black peppercorns,
• 1-2 bay, cherry, currant leaves,
• Dill,
• 1-2 leaves of horseradish,
• hot pepper
• 2 tablespoons with a small slide of salt,
• 1 tablespoon with a slide of sugar,
• 1.5 teaspoons of vinegar essence,

1. Wash cucumbers, soak in cold water for 4 hours. Then drain the water and wipe the cucumbers dry.
   Put dill, horseradish, cherries, currants, garlic cloves, pepper and bay leaf in sterilized jars. Distribute the cucumbers to the jars.
2. Pour boiling water over the jars, cover with a lid and let stand for 15 minutes. Then pour the liquid into a saucepan, put on fire, put salt, bring sugar to a boil.
3. Pour cucumbers in jars with the resulting brine, pour in vinegar essence, close with lids. Turn over, wrap with a blanket and place in a dark place until cooled.
4. No sterilization required.

Crispy pickled cucumbers

• Small cucumbers (up to 10cm long),
• 1 small umbrella of dill
• 1 sprig of parsley
• 1 onion (or 3-4 cloves of garlic) and
• 1 carrot.
• Carnation,
• cherry leaf.

Marinade for 1 liter of water:

• 1 tablespoon with a slide of salt,
• 2 tablespoons without a slide of sugar,
• 5 pieces. peppercorns (allspice and bitter),
• 1 teaspoon vinegar essence

1 liter of marinade is enough for 2 liter jars.

1. Soak cucumbers in cold boiled water for 2-3 hours. Put cucumbers in prepared liter jars, place a chopped onion or garlic cloves and carrots cut into strips, a sprig of parsley, a small umbrella of dill on top. Boil clean water, pour cucumbers, leave for 10 minutes, then repeat the pouring with boiling water.
2. For the third time, put salt and sugar, peppercorns, cloves, cherry leaves into the water, boil, pour cucumbers, add 1 hour to each jar. spoon of vinegar essence. Roll up. Turn over. Wrap up until it cools completely.

Sweet pickled cucumbers

For a 3 liter can

• 1.8kg of cucumbers,
• 1/2 carrots
• 1/2 onion
• 1 clove of garlic
• Carnation
• 1-2 black currant leaves.
• 1 hot pepper fruit (optional)

For the marinade in a three-liter jar:

• 1.5 liters of water
• 100 ml 9% vinegar,
• 2 tablespoons of coarse stone salt
• 6 tablespoons of sugar

For a liter jar - divide everything by 3: that is,

• 2 teaspoons of salt
• 2 tablespoons of sugar and
• about 30 ml of vinegar.

1. Wash the jars thoroughly, sterilize the lids. Vegetables - cucumbers, onions, carrots, garlic - wash and peel. Put spices on the bottom of each jar - a clove, a clove of garlic cut into 4 parts, half an onion and half a carrot. Put cucumbers in jars as tightly as possible. Divide salt, sugar and vinegar into jars.
2. Pour cucumbers with hot boiled water (but not with boiling water!). You can even put a little more salt, do not forget that we have a lot of vinegar, so the salinity will be felt worse in the finished pickled cucumbers, besides, our salt is coarse.
3. We put a jar of cucumbers in a saucepan with warm water, bring to a boil, cover with lids, sterilize three-liter jars for 15-20 minutes, liter jars - 5-7 minutes. Let's roll it up.
4. Turn upside down and cover with a towel until it cools.
   The cucumbers are very spicy (because of the vinegar, because of it, the cucumbers are perfectly stored and do not grow cloudy), crisp, and taste like good store pickled gherkins.

Instant pickled cucumbers

• small pickled cucumbers
• dill umbrellas,
• some celery greens,
• horseradish leaves, cherries, black currants,
• hot red pepper,
• garlic

Marinade per liter jar:

• 400 ml water
• 4 teaspoons of salt
• 3 teaspoons of sugar
• 50ml 9% vinegar

1. Wash small cucumbers, cover with cold water for 3-4 hours.
2. Put celery greens, horseradish leaves, dill umbrellas, cherry leaves, black currant leaves, red hot pepper, garlic in washed sterilized jars.
3. After soaking, rinse the cucumbers under running water and place them in jars on the herbs. Drain off remaining water.
4. Pour vinegar into the jars, add salt and sugar (do not pour water) and place the jar of cucumbers in a saucepan with water reaching the neck of the jar. put the pan on fire and sterilize 15 minutes from the moment the water boils in the pan. During this time, the cucumbers are soaked in vinegar vapors, and the cucumbers in the lower layers change color. Then cucumbers in jars should be poured with boiling water and rolled up.
5. Pickled cucumbers according to this recipe are spicy and crispy. You can store them even in an apartment, but it is better in a room with a temperature not higher than +5 radios.