Not one can do without pickled cucumbers festive table: They are not only an essential part of many salads, but also great as a snack for a drink. Of course, now in all grocery stores you can buy ready-made canned cucumbers, but do they really compare to the taste of pickles prepared by the hostess of the house?

Typically, pickle recipes are passed down in families from generation to generation from mother to daughter. But it should be noted that along with this, home cooking does not stand still, and many hostesses come up with own recipes pickling cucumbers, different in taste and aroma from "grandmother's classic".

Therefore, the choice of a recipe for pickling cucumbers in our time is quite large, and if you are already boring standard recipes, there is an opportunity to try canning cucumbers with a variety of additional ingredients.

Classic recipes for crispy pickled cucumbers

For canning, you will need small cucumbers of varieties intended for pickling (usually they are covered with pimples, do not form voids inside and are no more than 12 cm in length). They are pre-soaked in boiled cold water for several hours - from 2 to 5.

This note applies to absolutely all recipes for pickling cucumbers, and not only classical ones, therefore, in the future, this stage of their preparation will not be indicated.

More information about the choice of cucumbers and their preparation, as well as the correct sterilization of cans and lids can be found below.

Recipe 1. Crispy pickled cucumbers (per liter jar)

The required number of cucumbers per jar may be different, it all depends on their length and width. Cucumbers are stacked so that the jar is filled with them as much as possible. In addition, you will need:

• vinegar essence 70% - 1 tsp;
• a branch of parsley (a small umbrella of dill) - 1 pc;
• a clove of garlic - 1 pc;
• sugar - 1 tablespoon without a slide;
• allspice - 2 ... 3 pcs;
• cherry leaf - 1 pc;
• cloves to taste.

First, put cucumbers, garlic, parsley (dill) in a jar. In parallel with this, they put 0.5 liters of water to boil. As soon as it boils, immediately pour cucumbers into it and leave to infuse for 10 minutes. The jar can be covered with a lid for this time.

After the specified time has elapsed, the water must be drained back into the saucepan and put on fire. The boiling operation is repeated again: as soon as the water boils, the cucumbers are poured for 10 minutes.

And only when the water is again drained back into the pot, salt, sugar, pepper, cherry leaves and cloves are added to it and brought to a boil again. As soon as the moment has come, the cucumbers are poured with the resulting boiling brine, and vinegar essence is added to the jar.

The jar is rolled up, turned over and wrapped until it cools completely, and only then is it stored.

Recipe 2. Crispy pickled cucumbers (calculated for a three-liter jar)

In addition to the main ingredient - cucumbers, you will need:

• table salt - 2 tablespoons;
• sugar - 2 tablespoons;
• 70% vinegar essence - 1 tsp;
• spices for canning - 1 g;
• cherry leaf - 2 pcs.

At the bottom of the jar, you first need to put the cherry leaf and spices for canning, and then put the cucumbers tightly. Prepare boiling water and pour over cucumbers for 5 ... 8 minutes.

After the specified time has elapsed, drain the water back into the pan and add salt and sugar to it, and after boiling, add vinegar. The resulting marinade must be poured into a jar, rolled up and turned over.

Crispy pickled cucumbers for the winter: video

Sugar cucumbers generally use more sugar than classic recipes... Unusual cucumbers can be prepared, for example, in the following way by preparing:

• cucumbers;
• garlic - 1 head;
• cherry leaf - 3 pcs;
• dill -2 ... 3 branches;
• carrots (medium-sized) - 2 pcs;
• cloves - 5 pcs;
• peppercorns - 5 pcs;
• sugar - 6 tablespoons;
• table salt - 2 tablespoons;
• vinegar 9% concentration - 6 tablespoons

At the bottom of each jar, you need to evenly distribute the cloves of garlic, dill, cherry leaves. Then the jar is filled with cucumbers and carrots cut into strips.

When all the ingredients are decomposed, they are poured with boiling water and left to infuse for 15 ... 20 minutes. After that, the water is poured back into the pan and spices are added: cloves, pepper, salt and sugar.

The marinade is brought to a boil and poured into jars. At the end, vinegar is added to each of them and rolled up. Leave to cool at room temperature upside down.

In fact, there are recipes for making pickled cucumbers without vinegar, but using other natural preservatives. Some of them are shown below.

Recipe 1. With the addition of citric acid

Here, all the components are taken with the expectation of filling a liter can:

• cucumbers;
• horseradish leaf - 1 pc;
• Bay leaf- 3 pcs;
• peppercorns - 4 pcs;
• a clove of garlic - 3 pcs;
• dill umbrella - 2 pcs;
• sugar - 150 g;
• table salt - 40 g;
• citric acid - 1 tsp

At the bottom of the jar you need to put a horseradish leaf, bay leaf, garlic, dill and pepper, and then fill it to the top with cucumbers.

Boil the water, pour boiling water over the cucumbers and leave under the lid for 15 minutes. After this time, pour the water back into the saucepan and prepare the marinade by adding salt and sugar.

After the water boils again, add citric acid, stir quickly and pour the marinade back into the jar.

Then the jar is rolled up, turned over and waited for complete cooling without additional wrapping.

Recipe 2. With the addition of red currant

All ingredients presented in the recipe will be taken based on the filling of one liter jar:

• cucumbers
• a clove of garlic - 1 ... 2 pieces;
• horseradish shavings - 1 tsp;
• red currant berries - 1 glass;
• table salt - 1 tsp with a slide;
• sugar - 1 tablespoon without a slide;
• currant leaf - 3 pcs;
• allspice - 5 pcs.

In a prepared liter jar, first put garlic and horseradish shavings, then cucumbers and, finally, sprinkle them with red currant berries (if they were frozen, then they must first be defrosted).

Pour the entire contents of the jar to the top with clean boiling water and wait 10 minutes, then drain the water into a saucepan and start preparing the marinade. To do this, salt, sugar, pepper and currant leaves are added to the water drained back.

As soon as the water boils, the marinade is poured into a jar. The jar is covered with a lid and pasteurized for 5 ... 6 minutes.

After that, it is rolled up, turned over and wrapped until it cools completely at room temperature.

Recipe 1. Bulgarian cucumbers

The ingredients for the recipe are per 2 liter can (two liter cans):

• cucumbers
• onions (small) - 2 pcs;
• a clove of garlic - 6 pcs;
• allspice - 10 pcs;
• bay leaf - 10 pcs;
• water for the marinade - 1 l;
• sugar - 8 tsp;
• table salt - 4 tsp;
• vinegar 9% concentration - 8 tablespoons

At the bottom of the jar, put peeled onions, garlic, pepper and bay leaf (or distribute all the ingredients evenly over two one-liter bottles).

Then you should at least once pour and pour back into the saucepan 1 liter of boiling water with an interval of 10 minutes for infusion.

After that, you can prepare the marinade by adding salt and sugar, and after dissolving them, vinegar.

As soon as the marinade comes to a boil, remove from heat and gently pour into the jar. Roll up the jar and turn it over. Cooling takes place at room temperature without wrapping.

Recipe 2. Pickled cucumbers with carrots

All components for harvesting cucumbers according to this recipe are taken per one-liter jar, therefore, if necessary, they will need to be increased:

• cucumbers;
• carrots - 100 g;
• a clove of garlic - 2 ... 3 pieces;
• a sprig of dill - 1 pc;
• bay leaf - 1 pc;
• black pepper (peas) - 4 ... 5 pieces;
• sugar - 1 tablespoon;
• table salt - 0.5 tablespoons;
• vinegar 9% concentration - 40 ml;
• water for the marinade - 0.5 l.

In addition to the standard preparation of cucumbers, before preparing the workpiece, you need to wash and peel the carrots, and then cut them into thin slices.

Cucumbers are put into the jar first, and then the carrots. Dill, garlic, bay leaf and peppercorns are placed on top.

Then immediately prepare the marinade by mixing salt, sugar and vinegar in the indicated quantities in water and putting it on fire. As soon as the marinade boils, it is poured into a jar, allowed to stand for not about 10 minutes and rolled up.

The jar is turned over and is expected to cool completely to room temperature without wrapping.

Recipe 3. Pickling cucumbers with onions

Here it is proposed to cook sliced ​​cucumbers with onions, for this you will need:

• cucumbers - 3 kg;
• onions - 1 kg;
• sunflower oil - 4 tablespoons;
• water - 1 l;
• table salt - 2 tablespoons;
• sugar - 2 tablespoons;
• black pepper (peas) - 10 pcs;
• bay leaf - 2 pcs;
• tarragon (tarragon) - to taste.

The cucumbers must be cut into circles about 7 mm thick, and then, together with the cut onion half rings (rings), put in jars, after adding vegetable oil to them.

Distribute tarragon on top of the cucumbers in each jar.

After all necessary ingredients laid out in jars, you can start preparing the marinade by mixing salt, sugar and vinegar in water and adding bay leaves and peppercorns.

After the marinade has boiled, it is poured into jars and left to pasteurize for 10 minutes. After that, the cans are rolled up and left to cool at room temperature.

Recipe 4. Pickled cucumbers with mustard

The calculation of the ingredients is carried out for 3 kg of cucumbers:

• onions (medium) - 5 pcs;
• a clove of garlic - 3 pcs;
• horseradish leaf - 1 pc;
• a sprig of tarragon (tarragon), parsley, dill and celery - 2 ... 3 pieces each;
• bay leaf - 2 pcs;
• black pepper (peas) - 5 ... 6 pieces;
• cloves - 5 pcs;
• mustard seeds - 1 tsp;
• vinegar 9% concentration - 130 ml;
• salt - 100 g;
• sugar - 60 g.

So, to prepare the brine, you need to mix salt and sugar in water, and just before boiling it, add bay leaves, cloves and pepper. After the marinade has boiled, you just need to turn off the heat.

You can start filling the cans. First, peel the garlic and onion, wash the herbs.

Vinegar is first poured into the jars, then mustard seeds are poured, then herbs, garlic and onions are distributed.

And only after that the main ingredient is laid out - cucumbers, followed by pouring with marinade.

The cans are rolled up, turned over, wrapped and allowed to cool down to room temperature.

Usually they try to use cucumbers grown with their own hands for canning. Firstly, they are guaranteed not to have excess nitrates, and secondly, for these purposes, they choose special varieties suitable for conservation.

Usually, cucumbers suitable for pickling are no more than 12 cm long, do not form internal cavities, and also have black spines. Smooth cucumbers are generally not suitable for preservation, their purpose is salad.

Pickled cucumbers should be freshly harvested and have a normal dark green color without yellow spots, which are often indicative of overripe.

As a preparation for pickling cucumbers means washing them from the ground and soaking them for several hours in cold clean water. This operation is required for a number of reasons:

• if purchased cucumbers are used, soaking helps to get rid of excess nitrates, as they will remain in the water;
• if the cucumbers are collected from the beds not on the day of conservation, but earlier, then they must be freshened in water, this will give them a unique crunch.

It consists in cleaning the banks of contamination as much as possible. Before sterilizing cans, you must make sure they are intact: they should not have chips and cracks on the entire surface.

You can sterilize jars using one of three methods:

• in a water bath: a pot of water is put on the fire, a sieve or grate is placed on top, on which the jars are placed upside down. After the water boils, the cans are doused with steam from the inside for 15 minutes, and then transferred to paper to dry;
• in the oven: after washing the cans of baking soda, they are put wet in the oven and the temperature in it is set to 160 0, and then they just wait for the containers to dry completely;
• in the microwave: for this, water is poured into the bottom of each can and, at a set power of 800 W, they are put on sterilization for 3 (for small cans) ... 5 minutes. If the jar is large, you can lay it on its side.

Pickled cucumbers for the winter without sterilization! Best recipe: video

1. To get crispy cucumbers, you should not cut off their "butts", but it is advisable to leave them.
2. In order for it not to splash during pouring into the jar of marinade, you can use a regular tablespoon and pour over it.
3. So that all nitrates come out of purchased cucumbers, you can prick them with a fork on both sides when soaking.

I wish you delicious cucumbers!

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.

Pickling is one of the types of canning. Pickled cucumbers differ from pickled cucumbers with a sharper taste thanks to vinegar, which is an integral component in the marinade. Vinegar not only affects taste qualities, but also serves as an excellent preservative, as it prevents the development of microflora in canned food.

Some recipes contain much more vinegar than is required to achieve a harmonious taste, which is most often found in pickled cucumbers. industrial production... Therefore, these cucumbers are very sour.

Many people believe that it is vinegar that contributes to the preservation of canned food. In fact, the main conditions are the observance of sterility, proper heat treatment of vegetables, as well as storage finished products in a hermetically sealed container.

Jars of pickled canned food are closed only with tin lids, which are rolled up with a machine. Threaded lids have become very popular lately. But they are not suitable for canning cucumbers, because there is no one hundred percent guarantee of their tightness.

The subtleties of cooking

• For canning, it is advisable to use cucumbers no more than 12 cm long. If you need to pickle large cucumbers, then they are pre-cut across into several parts.
• Cucumbers should be smooth, flawless. Soft, overripe, ugly fruits are not suitable for pickling.
• Before use, cucumbers must be soaked in cold water for 4-6 hours. During this time, you need to change the water twice. This is done so that they absorb water and restore their former freshness. If you skip this stage, then the cucumbers, being in the jar, will absorb the missing liquid, the amount of marinade will decrease, there will be a lot of free space that can be filled with air. If the closure is of poor quality, fermentation may begin in the jar, which will lead to the tearing off of the lid.
• For pickling cucumbers, aromatic herbs are used: dill, parsley, tarragon, coriander, savory, basil. Garlic, horseradish, hot peppers give a spicy taste and pungency to cucumbers.
• Leaves are put in jars with cucumbers together with herbs black currant, cherry, oak. They contain a lot of tannins, thanks to which cucumbers retain a dense consistency, do not soften, and remain crispy.
• Sugar is added to the marinade along with salt and vinegar. Moreover, in some recipes there is more of it than salt.
• The marinade filling is prepared, taking into account the total capacity of the cans, but in half the volume. For example, a three-liter jar filled with cucumbers holds about 1.5-1.6 liters of marinade.
• Pickled cucumbers must be pasteurized or sterilized. Time heat treatment depends on the volume of the can. The time is counted from the moment the water boils. Half-liter cans are sterilized for 5-6 minutes, liter cans - 8 minutes, three-liter - 10-12 minutes.
• To prevent the jars from bursting from the temperature drop during sterilization, a wooden stand or cloth folded in 2-3 layers is placed on the bottom of the pan or basin. In addition to navigating the time allotted for the sterilization of cucumbers, there is another method by which it is determined whether the fruits have warmed up enough. If the cucumbers change color from green to olive, you can stop heating, remove the cans and immediately seal them.
• Recently, the method of pickling cucumbers (and other products) without sterilization has become increasingly popular. This method of heat treatment is replaced by pouring the cucumbers twice with boiling brine. Or the first time is poured with boiling water, and the second time - with brine with the addition of vinegar. With this method, passive pasteurization takes place, which continues during the cooling of cans turned upside down under a warm blanket. With this option of canning, there is no bombing of cans.

Pickled cucumbers sweet and sour

Ingredients (for 1 liter jar):

• peppercorns - 4 pcs.;
• cloves - 3 pcs.;
• bay leaf - 1 pc .;
• onion - 1 head;
• garlic - 1 clove;
• dill, parsley, tarragon - to taste.

Marinade (for 1 liter of water):

• sugar - 3 tbsp. l .;
• salt - 1.5 tbsp. l .;
• vinegar 5 percent - 3 tbsp. l .;
• water - 1 l.

Cooking method

• Select small, even cucumbers. Soak them in cold water for 6-7 hours.
• Wash thoroughly, trim off the ends.
• Prepare the jars. To do this, wash them with soda, rinse with clean water. Then sterilize over steam by placing the neck on an open kettle or preheat in the oven. Wash and sterilize the lids too.
• Wash the herbs. Peel the onion and garlic, rinse under running water.
• Put peppers, garlic, onions, cloves, bay leaves and coarsely chopped herbs in a jar.
• Fill the jar with cucumbers, stacking them upright. Pour in vinegar.
• Prepare the fill. Pour water into a saucepan, add salt and sugar. Stir well, bring to a boil, skimming off the foam. Boil for 5-10 minutes.
• Pour the boiling marinade over the cucumbers.
• Cover the jars with lids, put in a container with hot water... From the moment the water boils, sterilize the cucumber jars for 8 minutes.
• Remove them from the water and seal them immediately. Turn upside down, cover with a blanket. Cool in this position.

Pickled cucumbers with cloves and cinnamon

• fresh cucumbers - about 600 g;
• bitter peppercorns - 10 pcs.;
• bitter red pepper - 1/2 pod;
• bay leaf - 2 pcs.;
• cloves - 6 pcs.;
• cinnamon - a pinch.

Marinade (for 1 liter of water):

• salt - 50 g;
• sugar - 50 g;
• vinegar essence - 2 tsp

Cooking method

• For this recipe pickle small cucumbers about 7 cm long. Soak them in cold water for several hours. Wash thoroughly. Cut off the ends.
• Prepare sterile jars. It is desirable that they are hot, otherwise the glass may crack when pouring marinade over the cucumbers. Place the spices on the bottom. Fill the jars with cucumbers as tightly as possible.
• Prepare the marinade. Pour water into a saucepan, add salt and sugar. Place on the stove, bring to a boil and simmer for 5 minutes. Pour in vinegar essence.
• Pour in the marinade. Cover with lids. Sterilize 10 minutes from the moment the water boils.
• Remove the cans from the water. Seal immediately. Turn upside down, cover with a blanket and cool.

Mustard pickled cucumbers

Ingredients:

• fresh cucumbers - 10 kg;
• onions - 3 pcs.;
• garlic - 1 head;
• mustard seeds - 500 g.

• salt - 300 g;
• sugar - 100 g;
• vinegar 9 percent - 500 ml;
• water - 5 l.

Cooking method

• For pickling according to this recipe, you need to take large cucumbers. Cover them with water and leave for 4 hours. Wash.
• Cut into slices. Place in a large bowl.
• Make a marinade with cold water and vinegar. Pour cucumbers over them and leave for one hour.
• Transfer the pickled cucumbers to sterile jars. Sprinkle with mustard and a mixture of finely chopped onion and garlic.
• Strain the remaining marinade, pour into a saucepan, add sugar and salt. Bring to a boil.
• Pour cucumbers over them.
• Cover the jars with lids, place them in a container with heated water. Bring to a boil. Pasteurize half-liter cans at 90 ° for 10 minutes, liter cans for 15 minutes.
• Remove from water and roll up immediately.

Pickled cucumbers without sterilization

Ingredients (for a three-liter jar):

• fresh cucumbers - how much will fit in a jar;
• dill - 3 umbrellas;
• garlic - 5 cloves;
• horseradish - 1 sheet;
• currant leaves - 5 pcs.;
• hot red pepper - a small piece;
• black peppercorns - 10 pcs.

• sugar - 90 g;
• salt - 70 g;
• vinegar 9 percent - 3 tbsp. l. (or 1 tsp. 80% essence).

Cooking method

• Sort out the cucumbers. Take small fruits for pickling. Soak them in cold water for 4-6 hours. Then wash with a brush, rinse with clean water.
• Wash greens, garlic and peppers as well.
• Put the cucumbers on a sieve and pour over with boiling water. Immediately place upright in the jar, shifting the spices and herbs. Add salt and sugar.
• Pour boiling water over, cover with a lid. Leave it on for 20 minutes. During this time, the cucumbers will warm up well, and the salt and sugar will practically dissolve.
• Pour the brine into the saucepan through the perforated lid. Bring to a boil. Pour the cucumbers again with the vinegar.
• Close the lid quickly and roll up.
• Turn the jar upside down, wrap it up with a blanket. Leave to cool completely.

Pickled cucumbers with mint

Ingredients (for 1 two-liter can):

• fresh cucumbers - how much will go into the jar;
• dill - 20 g;
• black currant leaves - 3 pcs.;
• parsley - 10 g;
• mint - 3 g;
• bitter pepper - 1/2 pod.

• salt - 50 g;
• sugar - 50 g;
• acetic acid - 3 tsp;
• water - 1 l.

Cooking method

• Select small, even cucumbers. Soak them in cold water for 5 hours. Wash. Cut off the ends.
• Prepare sterile jars with lids.
• Wash the herbs.
• Place the cucumbers in a jar, layering with herbs.
• Pour boiling water over. Cover and stand for 20 minutes.
• Pour the cooled water through the holes in the nylon lid, put on the jar, into the pan. Add sugar and salt. Bring to a boil and simmer for 5 minutes.
• Pour cucumbers with boiling brine. Add vinegar essence.
• Close the jar with a lid and immediately seal it tightly.
• Turn upside down, wrap with a blanket. Let cool in this position.

Video: Pickled Cucumbers With The Secret Ingredient Everyone Knows About!

Note to the hostess

If you don't love table vinegar, it can be replaced citric acid, grape vinegar or apple. Such a marinade will have a softer taste and a pleasant aroma.

Store jars of pickled cucumbers in a cool dry place without access to light. If for some reason the lid on the jar is swollen, then it is strictly forbidden to eat such cucumbers!

Cooking cucumbers for the winter is easier than it seems at first glance. Even a child can cope with this - with a proven and detailed recipe with step by step photos.

The five most commonly used ingredients in winter cucumber recipes are:

To begin with, decide on a set of products: what, in addition to cucumbers, will be included in the dish. Then choose its type: salad, whole piece or slices, marinade or pickles. Due to its taste, cucumbers can be used in the vast majority of homemade preparations. Products that go well with them include:

• tomatoes
• zucchini
• bell pepper
• garlic

You can season the dish with any herbs and spices. Most popular: dill, parsley, black and allspice, cloves. Sugar is used not only as a preservative, but also as a flavor enhancer. It is only important not to overdo it and not to over-sweeten the marinade.

The five fastest cucumber recipes for the winter:

Regarding the marinade: it is always based on vinegar. This is usually 9 percent dining. In rare cases, another is required - this will be described in the recipes.

Cut cucumbers are never peeled. Don't skimp on spins

this product - choose the freshest, delicious cucumbers with delicate skin and pleasant aroma. At the exit, you will get an awesome snack that can be immediately laid out on the festive table.

This is the preservation of a popular vegetable crop, with the obligatory use acetic acid... Vinegar creates conditions for the preservative effect and starts the pickling process. To ensure long-term storage, pickled cucumbers are poured with a special solution - a marinade prepared according to the exact recipe and pasteurized.

Since the time of Tsar "Pea", or rather I. the Terrible, peasants have been cultivating cucumbers everywhere, since climatic conditions make it possible to grow a good harvest in the open field. Receiving a decent harvest, the peasants were worried by the question: how to keep the fruits longer. At first, the cucumbers were simply salted, but experimenters were found who added to the brine Apple vinegar... This is how a popular product for the winter appeared - pickled cucumbers.

Both methods ensured the preservation of the fruit during the winter in village tubs. This continued until, in the 19th century, Nicholas Apper, the French inventor of canned food, offered to roll cucumbers into jars. With the advent of new technologies, every zealous housewife has a can of pickled cucumbers.

How to pickle cucumbers to keep them crispy:

Let's analyze the basic principles, the observance of which will help us to get pickled cucumbers using any recipe for the whole winter while maintaining the crisp properties of the product.

1. For preservation, choose ripe, even, small cucumbers. A young cucumber should have a thin, not coarse skin and dark pimples.

2. Pickled cucumbers will never be crispy if picked from the garden and not pickled within 24 hours.

3. Best marinade comes from not iodized table salt.

4. The base of the marinade is pure well or spring water, without bleach.

5. Crispy cucumbers for the winter can be obtained if you resort to proven tricks. First, add black currant leaves to the jars. They showed themselves well in the marinade oak leaves... Finally, the shoots of shitty roots will provide the necessary crunch.

6. An important step is soaking. You cannot marinate freshly picked cucumbers without preliminary locking. Vegetables must be immersed in cold well water for 5 hours. The lock will prevent the formation of hollowness in ready-made pickled cucumbers.

7. Avoid excessive use of garlic in marinade recipes. Prolonged exposure to garlic juice causes cucumbers to soften.

8. Whole mustard grains added to the stock give the pickles the toughness they need, giving them the hardness they need.

9. To make the cucumbers crisp, there is an extraordinary trick - try adding 1 tbsp to a three-liter glass container. l. vodka, the result will not be long in coming.

10. Pickled cucumbers will be crispy if preserved by repeatedly pouring and pouring the marinade brought to a boil.

11. Do not, under any circumstances, insulate the cans after rolling. On the contrary, it is necessary to create cool conditions for them to cool down. Better place than a cellar or a basement for pickled cucumbers.

Fulfilling the above principles, it will most likely be possible to marinate crispy cucumbers for the winter, resorting to the most exotic recipe.

1. Pickled cucumbers in vinegar for the winter - a proven recipe

Ingredients:

• young cucumbers 6 kg;
• bay leaf - 2 leaves per jar;
• colored granulated pepper 4-5 grains per jar;
• black pepper 2-3 grains in a jar;
• white mustard, half a teaspoon per jar;
• a couple of carrot slices;
• garlic cloves;
• a piece of horseradish root;
• bush dill.

Marinade- components for a 6.5-liter container:

• 10% vinegar 1.5 liters
• 5 l of water
• sugar 10 tablespoons
• coarse salt 7.5 tbsp l.

Preparing for pickling:

1. Boil water with salt, vinegar and sugar. For 1 liter of water, put 1.5 tablespoons of salt and two tablespoons of sugar. This will prepare the pickle brine.

2. Even if you just plucked cucumbers from the garden, they must be washed. Then you should soak them for 2 hours and drain the water.

We arrange each jar: we lay dill, carrot slices, a piece of horseradish, half a tablespoon of mustard, bay leaf, colored pepper grains, garlic cloves, two or three peas hot pepper... Put cucumbers in banks more tightly. An additional pair of dill umbrellas on top of the workpiece will not be superfluous.

3. Pour in hot marinade and place the jars in a container of boiling water. Bring to boiling point for 5 minutes. After this time, we take out the cans, roll them up tightly with the lids, check that they are well tightened, and leave them to cool, turning them upside down.

The pasteurization time depends on the size of the can. After cooling, we transfer the pickled cucumbers in jars to a cool place, for example, to the basement. Do not open the jars earlier than 7 days later, the cucumbers must ripen (at least 7 days of pickling is required). Bon Appetit!

2. Crispy pickled cucumbers for the winter, recipe for a couple of cans

The method allows you to get 1000 ml of marinade. One liter should be enough for a couple liter cans pickled cucumbers for the winter.

You will need:

• young cucumbers - 2 kg
• water - 1 liter (for 2 cans)
• salt - 1 tbsp. l. with a slide
• sugar - 2 tbsp. l.
• vinegar (9%) - 1 tsp (for 1 can)
• black pepper - 5-7 peas
• spicy cloves - 4-6 pcs.
• fresh shitty leaves
• dill and cilantro
• garlic cloves

Step-by-step pickle instructions

1. Preparation of cans. We wash them using a pinch of baking soda. Cover the bottom with cilantro and dill herbs, add 3-4 garlic cloves.
2. Preparing cucumbers. We remove one centimeter from both ends. Lay the cucumbers vertically, compacting the first layer and pouring it scented herbs with horseradish leaves. Then we fill the jar to the top with cucumbers - the blank is ready.
3. Pour the workpiece with boiling water. Let it cool for 10-15 minutes and pour the liquid back into the container - we will need it to prepare the brine. You do not need to time the time with a stopwatch if you are able to hold the jar with your hands - a sure sign that the brine can be drained.
4. It is necessary to pour boiling water over the workpiece again. Pour fresh boiling water over the cucumbers. Wait 10-15 minutes again. We drain completely - we no longer need this water
5. We take the initially drained liquid - it will serve as the basis for the future marinade. Pour the prepared ingredients into it: cloves, black pepper, sugar, salt and sugar. We place it on the stove and wait for it to boil.
6. At this stage, add one teaspoon of vinegar to our jars and pour the boiling brine of the marinade into them, evenly distributing the spices.
7. At the final stage, we roll up our blanks with boiled lids and turn the cans over - this is necessary to check the tightness of the seaming. If the brine is not leaking out, then everything is fine. We leave the jars to cool, do not wrap or insulate them. After 10 days, pickled cucumbers will be ready, they can be served for a feast.

3. Sweet crunchy pickled cucumbers

Some prefer pickled cucumbers, others pickled, but few would argue - a marinade with a sweet and sour taste is simply delicious. As soon as they are put on a plate on the table, they immediately disappear. There will be no end to those who wish. For those who decided to stock up on crispy cucumbers for the winter, but do not know how to do it, I post the recipe.

• cucumbers;
• pepper in the form of peas and chili;
• carrots, cut into circles;
• chopped onion rings and garlic (sliced ​​into strips);
• horseradish and black currant leaves;
• Dill;
• laurel and mustard seeds.

• 30 grams of salt (heaped tablespoon);
• 200 grams of powdered sugar;
• 200 ml of 9% vinegar.

The amount of salt, sugar and vinegar is indicated per liter.

When pickling cucumbers, it should be understood that the more correctly the marinade is prepared, the tastier the preservation will turn out. It is necessary to maintain the correct proportions.

This does not apply to onions and carrots. You can put as many of them as you like. But it is extremely important to dilute the sugar powder with salt in the recommended ratio.

Put cucumbers as much as you like, but do not forget that it is better to put the most large vegetables, and those that are smaller, on top. It doesn't make much difference how they are positioned. In a horizontal or vertical position. It will be equally tasty.

The order of the sweet pickle is as follows:

1. Before you start, you should wash the vegetables, cut off the tails.

2. Put all spices and chopped ingredients into a jar. We add chili to taste, it all depends on how spicy you like it.

3. Now it's time to lay the main culprit - the cucumbers.

4. Boiled water, pour in for 20 minutes. After the allotted time, pour into a bowl and set to warm. It will be needed to cook the marinade.

5. After waiting for the clean water to boil, pour it into jars for 10 minutes.

6. Meanwhile, in the water for the marinade, throw salt and sugar powder, then vinegar.

7. Drain the water again, and fill the cucumbers with the ready-made marinade solution.

8. Caps must be sterilized. This must be taken care of in advance. We twist the banks with them, put them upside down, wait for them to cool.

4. Pickle cucumbers with mustard

If you've never tried mustard pickles, this recipe is for you. Mustard will add marinade special taste... The main thing is that they are not afraid of experiments, and your creation will definitely be appreciated. The process also takes place in three stages.

To do this, you will need:

• cucumbers;
• pepper in the form of peas;
• horseradish leaves, black currant (if there is no black, you can use red leaves);
• laurel;
• a little dill;
• garlic (cut into strips).

Required ingredients for the marinade:

• 60 grams of salt (corresponds to three tablespoons);
• 250 grams of powdered sugar;
• 150 ml of table vinegar;
• one can of mustard.

The amount of a set of traditional spices is indicated per liter.

The pickling order is as follows:

• Put spices and pre-cut ingredients in a jar.
• We put cucumbers. Nothing new, we act in the same way as in the previous recipe.
• The water has boiled - fill it for 20 minutes. After the expiration of the prescribed period, we pour it into a bowl and set it to warm. It will be needed to cook the marinade.
• After waiting for the clean water to boil, we fill the jars with it for 10 minutes.
• Throw salt and sugar powder into the water for the marinade, then mustard and vinegar.
• Again we repeat the process of pouring and pouring cucumbers with our marinade.
• Sterilization of the caps must be taken care of in advance. We twist the jars with them, put them upside down, wait for them to cool.

If you don't like vinegar, you can add citric acid. Both ingredients are essential for your cucumbers to last as long as possible.

5. Pickling without sterilization

Marinovka provides for the use of citric acid as a preservative. Just pour boiling water over the jars of cucumbers.

Products you will definitely need:

• cucumbers;
• pepper in the form of peas;
• horseradish and black currant leaves;
• a bunch of dill;
• lavrushka;
• garlic (cut into strips) and mustard seeds.

Required components for the marinade per 1 liter:

• 40 grams of salt;
• 60 grams of powdered sugar (three large scoops);
• a third of a spoonful of citric acid.

The pickling order is as follows:

• All spices, pre-cut ingredients, put in a jar.
• We take cucumbers. The process is the same, the only thing is that we do not sterilize cans.
• Pour boiled water for 20 minutes. You can put a spoon in the jars to prevent crackling of the jars due to the high temperature.
• We carefully drain the liquid.
• After waiting for the clean water to boil, we fill the jar again for 10 minutes.
• Dissolve sugar and salt in the specified volume in water for the marinade.
• We pour citric acid into the jar as a preservative and finally fill the cucumbers with the ready-made solution.
• We close the cans and put them on the lids.

pickled cucumbers for the winter crispy in jars - put on the lids

6. Marinate with vodka

Vodka is an excellent product for pickling small cucumbers. Thanks to her, pickled vegetables are stored for a rather long period of time. They are absolutely harmless to little family members. Therefore, you should not refuse them if they express a desire to try your creation.

To do this, you will need:

• Small cucumbers. Take the amount so that it fits in the jar;
• 20 grams of salt;
• 30 grams of powdered sugar (one heaped tablespoon);
• one and a half tablespoon of vinegar 9% (apple cider can be used);
• 15 grams of vodka;
• two cloves of garlic;
• horseradish leaf - 2-3 pieces;
• two inflorescences of dried dill;
• a third of hot pepper;
• 4 or 5 peas of spicy pepper;
• pure water.

The pickling order is as follows:

For three hours, fill the cucumbers with cool water. While we are waiting, it is advisable to change it a couple of times. Without wasting time, we carefully wash the jars and lids with detergents. We also rinse them thoroughly. It is desirable not once, but several times. It will not be superfluous to boil.

At the bottom of the container, throw two pieces of horseradish leaves, a couple of dill umbrellas, a couple of pepper rings, stripes of garlic.

In the same sequence, at the beginning larger, then smaller, place the cucumbers. If there are no small ones, you can cut the larger ones. Next, we throw in the standard set of spices, you can add something of your own, do not be afraid of improvisation.

All this must be poured with boiling water and wait 20 - 25 minutes until it warms up. Remember to cover with a lid.

After the time has elapsed, drain, pour boiling water again for 15 minutes, close the lid.

We put water with salt and sugar on a slow fire, wait until they dissolve, then add vodka with vinegar.

Gently pour the boiled marinade into a jar and roll up the lid.

These recipes will help you decorate any table. Pickled cucumbers are a great addition to main courses. They will allow you to enjoy vegetables in winter, please you and your guests, whet your appetite. Conservation - great alternative salads.

How to fix store bought pickles

What if you bought cucumbers at the nearest supermarket and the taste does not suit you? You can, of course, throw it away, but it's a pity. If pickled cucumbers are soft and lethargic, then they will no longer be helped. But if they are dense and crunchy, but it’s just a matter of taste, then you can try to fix the situation.

we recommend pickled cucumbers - brand: uncle Vanya

For this we need tomato juice... Of course, the second mistake should not be allowed: the juice must be tasty. First of all, it is worth deciding what exactly the problem is. Vinegar in a store-bought product is usually present in excess, so you don't have to add it to the juice.

As for the pungency and presence of spices, depending on their amount, the technology of correction will slightly change. A few cloves of garlic, chopped, definitely don't hurt!

New pickle for cucumbers

We start by completely getting rid of the pickle from the jar of pickled cucumbers and rinsing the pickled vegetables in chilled boiled water. If the starting product is very salty, then add a little granulated sugar to the tomato juice, stir and heat the juice (without boiling!) So that the sugar is completely dissolved. Then the juice must be cooled and poured over washed cucumbers, sprinkled with garlic cloves.

Sometimes, although very rarely, there is a lack of salt in cucumbers. Then the juice must be additionally salted, just like in the case of sugar, heating and subsequent cooling to room temperature will be required.

If you lack balance in the taste of purchased pickled cucumbers, then you will have to add salt and sugar to the juice at the same time. It is assumed that the sugar in this mixture should be in proportions of 1/3.

If you don't like the way pickled cucumbers are seasoned, then you can try to fix that too. We need garlic and a set of spices. The most affordable: dry dill (seeds), caraway seeds, coriander seeds, dried tarragon (tarragon), any other dried herbs (if you are satisfied with its aroma), black and allspice. And also horseradish: if there is no root, then you can use ready-made, from a jar. Raw greens in this case it is not worth adding.

Dry dill seeds can be preheated in a dry frying pan, and then grind a little in a mortar (not into dust!). This will brighten the aroma. It is not necessary to warm up the greens, it is enough to rub it with your palms. Grind the pepper lightly in a mortar. You can add to tomato juice either a mixture of seasonings or one thing to your taste.

Stir the juice thoroughly so that the spices do not float on the surface. As in the case of salt and sugar, the juice with spices must be heated, then cooled, and only then pour the cucumbers with garlic. If you add horseradish, then put it after the juice has cooled down (horseradish loses its sharpness from heating).

Shelf life of pickled cucumbers

Small cucumbers need 1-2 days spent in the refrigerator to soak in new tastes and aromas. If the pickled cucumbers are large, then they can be cut across into several pieces. It is better to consume "corrected cucumbers" within one - one and a half weeks. Keep refrigerated.