In the old days, canning of cucumbers was a real tradition. Families grew fresh greens or bought them on the market to make delicious winter preserves for the holidays or for daily consumption. This custom still exists today. Canned cucumbers Is both a separate dish and an ingredient in salads and snacks. They can be sweet, sour, pungent, simply salty, or with a strong, spicy aroma, depending on the recipe used. This article presents the most best options cooking canned cucumbers.

How to preserve cucumbers - secrets and tricks

To make canned cucumbers tasty, you need to be able to choose and prepare them.

Interesting!

Any recipe should be tried in small quantities first. Make one three liter jar or a couple of liters. This will allow you to try out the dish, find out how good it is, whether the family likes it, and, if necessary, make your own adjustments.

Check out these articles as well

A classic, simple recipe for canned greens is used by hostesses very often. This is a proven option, the fruits are tasty with minimal effort and time.

Ingredients (for 1 three-liter can):

• Cucumbers - 1.5-2 kg;
• Garlic - 5 cloves;
• Currant and cherry leaves - 5 pcs.;
• Horseradish - 2 leaves;
• Dill - a small bunch;
• Sugar - 50 g;
• Salt - 60 g;
• Water - liter.

Preparation:

1. The very first thing to do is prepare the cucumbers. It is important to rinse them thoroughly, it is better to cut the tails, and then fill everything cold water for 4 hours.
2. The containers for seaming must be washed, sterilized and the lids must be boiled separately.
3. The greens are washed out under running water, and cut (although you can use dill, currants and whole cherries, the main thing is to break the horseradish casting only 2-3 times, because they are very large).
4. Greens (except horseradish) in equal amounts, peeled garlic cloves are distributed over the banks, then cucumbers are also stacked. And only on top of them already determine the horseradish.
5. In a saucepan, water is brought to a boil, salt and sugar are poured into it, when everything boils, cucumbers are poured with marinade and rolled up. After cooling, they can be rearranged into the pantry.

Crispy canned cucumbers for the winter

Crispy cucumbers - a miracle on winter table... They refresh any recipe, but they are mostly eaten on their own or as an appetizer to a main course. There are a lot of options for cooking crispy canned cucumbers. Below are two of the most popular.

Ingredients (for a three-liter jar):

• Cucumbers - 1.5-2.5 kg;
• Greens - a medium bunch (horseradish, dill, currant leaves, tarragon - one thing);
• Garlic - 4-6 cloves per container;
• Vinegar (70%) - 1 tsp (for a three-liter can)
• Salt - 90-100 g;
• Water - about 1.5 liters.

Preparation:

1. Zelentsy are washed out, peduncles, tails must be removed. It is also important to rub the rind to remove any thorns. Now they are soaked for 3-4 hours in cool water.
2. Three-liter containers are washed and dried. Cucumbers are laid out on them after they have soaked, peeled garlic and herbs are added.
3. Water is boiled in a separate container. As soon as it boils, it is poured into jars and left for 5 minutes.
4. Over time, the water is poured back into the pan, boiled again, poured into containers and left, as before, for 5 minutes.
5. The last time the water is drained again, it is brought to a boil, salt is added, and vinegar is topped up when the brine is already turned off. Now cucumbers are poured over them, the jars are rolled up and turned over with the lid down.

In order for the conservation to be stored for a long time, it must be wrapped in a blanket for a day. So she can cool down normally, and then she is transferred to the pantry.

Dill and horseradish are usually used as a seasoning for cucumbers, but cherry, black or red currant, gooseberry leaves also give a strong, pleasant aroma.

Ingredients:

• Cucumbers - 5 kg;
• Hot pepper - 1 pod;
• Garlic - 1 head;
• Horseradish - 1 medium root;
• Carnation - 10 pcs.;
• Black peppercorns - 10 g;
• Allspice peas - 10 g;
• Laurel - 6 leaves.
• Dill and parsley - 1 small bunch.

Marinade:

• Sugar - 25 g;
• Vinegar (9%) - 25 g;
• Salt - 60 g;
• Water - 1.5 liters.

Preparation:

1. Zelentsy are washed out and poured into a basin with cool water. They need to be soaked for 2 hours.
2. Banks are sterilized, and it is important to boil the lids for about 10-15 minutes.
3. Spices, herbs, garlic in equal quantities are stacked on the banks. Hot peppers are chopped, the seeds are harvested (although this is optional) and also determined to seasonings. Cucumbers are also laid out on top of the seasonings.
4. In a saucepan, water is brought to a boil, then it is poured into jars and covered with lids. After 10 minutes, the water is poured back into the pan and the procedure is repeated again. After the fruits have stood in boiling water again, the water is poured into a saucepan and salt and sugar are poured. When the liquid boils, it is turned off.
5. Vinegar is poured into the jars - a tablespoon for one three-liter container. Brine is poured on top, and everything is sealed.

After the conservation is hermetically sealed, the containers are turned upside down and left under the blanket for a day. Then you can remove the cucumbers for the rest of the preservation.

Sweet fruits are obtained by making a special marinade for them. However, it is best to make this version of the dish in liter cans. This dish is not for everyone's taste, and before closing a large batch in three-liter jars, it is better to experiment with a small amount.

Ingredients:

• Cucumbers - 4 kg;
• Garlic - 20 teeth
• Greens (currant leaves, dill, horseradish) are taken to taste, but on average - a large bunch of this mixture;
• Hot pepper - one pod;
• Black pepper - one small package;
• Sugar - 1.5 cups;
• Vinegar (9%) - 2 cups;
• Salt - 180 g;
• Water - 4 liters.

Interesting!

If you put a lot of hot pepper, then the cucumbers will be spicy and sweet. If you need to get only a drop of pungency, then mildly pungent varieties of pepper are taken and put in small quantities.

Preparation:

1. Zelentsy are washed out, the peduncles must be removed, as well as all the dirt, and soaked for an hour in cool water.
2. Greens, garlic are prepared (cut, peeled). Hot peppers must be washed. It can be put in whole or cut into pieces. So that there is not a lot of pungency, seeds are removed from the inside.
3. The curling containers are washed out, herbs, garlic, black pepper, hot pepper are placed on the bottom, and cucumbers on top. The amount of seasonings depends on the taste - the more, the more piquant taste and stronger aroma.
4. The containers are filled with boiling water and covered with lids (they must be boiled in boiling water in advance).
5. Prepare the marinade in a separate saucepan. Salt and sugar are added to the water, after boiling, the fire turns off, vinegar is poured into the marinade.
6. Water is drained from the cans and the marinade is poured. It remains only to seal the containers with lids.

Having turned the conservation upside down, you need to cover it with a thick blanket and after a day you can put it in the pantry.

You can cook canned cucumbers not only separately, but also in combination with other vegetables. Their flavors complement each other, enhancing the aroma as well.

Ingredients:

• Cucumbers - 2 kg;
• Carrots - 2 medium;
• Onion - 2 medium heads;
• Garlic - head;
• Carnation - 6 pcs.;
• Sugar - 50 g;
• Vinegar (preferably apple or grape) - 3 tbsp. l;
• Salt - 90 g;
• Water - 1.2 liters.

Interesting!

To make the taste of zelentzs unusual, you can replace cloves with mustard. For 2 kg of cucumbers, 0.5-1.5 teaspoons of mustard peas will be enough.

Preparation:

1. The fruits are cleaned of thorns, peduncles, washed out and soaked for 1-2 hours.
2. While the cucumbers are soaked, the onions, garlic, and carrots are peeled. Garlic can be left as separate cloves, and onions and carrots are cut into circles or wedges as you like.
3. Rolling containers are sterilized. Vegetables are laid out in them, cloves are added. Boil the lids separately.
4. In a saucepan, a marinade is cooked from water, sugar and salt. When the liquid boils, vinegar is poured into it and poured into containers with greens.
5. Liter containers must be sterilized in boiling water for about 10 minutes, if a three-liter container is taken, then sterilized for 20-25 minutes. After sterilization, sealing with lids is carried out and the conservation is turned over for a day with the neck down.

According to this recipe, sharp greens are obtained. The recipe is very simple, but it is advisable to roll the fruits in three-liter jars so that all the components can easily fit in there.

Ingredients (per liter of brine):

• Cucumbers - 1.5-2 kg;
• Garlic - 3 teeth;
• Hot pepper - one pod (for a three-liter container);
• Black currant leaves - 3-5 pcs.;
• Horseradish - one leaf;
• Dill - a twig;
• Laurel - one leaf;
• Black pepper - 3-5 peas;
• Cloves - 2 pcs.;
• Vinegar (9%) - 30 ml;
• Sugar - 50 g;
• Salt - 30 g.

Preparation:

1. Zelentsy are washed out in the basin, the ends are cut off on both sides. If they are not freshly harvested, then it is advisable to soak them after that for 2 hours. To do this, clean, cool water is poured into the basin and cucumbers are poured.
2. The containers for seaming are washed out, poured over with boiling water, the lids for canning are boiled.
3. Garlic is laid out in ready-made jars, hot pepper, currant leaves, laurel, dill and chopped horseradish, cloves and black pepper. Cucumbers are stacked on top of the seasonings.
4. In a saucepan, water is brought to a boil and poured into jars of cucumbers, and then the conservation is covered with lids. After half an hour, the liquid is drained, brought to a boil again, salt and sugar are added, and 30 ml of vinegar are poured into each jar. As soon as the brine boils, it is poured into containers and rolled up.

Everything, canned cucumbers are ready, you just need to turn them upside down, wrap them in a blanket and leave to cool for a day. You can serve such a dish both on holidays and for a simple, everyday dinner or lunch. Zelentsy are crispy and spicy with a pleasant, spicy aroma.

Summer is the time for twists, I want to tell you the recipe for preserving cucumbers for the winter. All hostesses try to close as many useful goodies as possible for the winter. And each has its own recipe. I tried many different ones, and a couple of years ago I found the perfect one for myself. It is very simple and quick to marinate, but it turns out deliciously unrealistic. And you can store it not only in a rural basement, but also in an ordinary apartment - they do not deteriorate.

Ingredients:

• cucumbers;
• Dill;
• bitter pepper;
• horseradish leaves;
• black currant;
• garlic;

Marinade (for 1 liter of water):

• vinegar - 80 milliliters;
• salt - 50 grams;
• sugar - 25 grams;
• Bay leaf- 1 piece;
• allspice - 2 pieces;
• cloves - 1 piece.

Preservation of cucumbers for the winter. Fast and easy. Step by step cooking

1. Before starting work, soak the cucumbers in water for 3-6 hours. Thanks to this, the cucumbers will "drink water" and become crispy.
2. First you need to prepare the jars. I usually use liter. They are small - they opened it, ate it right away, and it costs nothing in the refrigerator and does not deteriorate. Banks need to be washed well under running water, and before closing, I also disinfect them in the microwave. You need to put cans in it, put on medium power for 1 minute. But if you are sure of the cleanliness of the running water, you can skip this. Or there is another way to sterilize the jars: already full, with cucumbers and marinade, they need to be covered with a lid and put in boiling water for 3-5 minutes. Then the lids will definitely not swell, the cans will not explode, and the cucumbers will stand. But since we do it with vinegar, cucumbers can stand like that without additional measures.
3. Put the water to boil and start preserving.
4. Put horseradish leaves, dill sprigs, a couple of cloves of garlic and a ring of hot pepper in clean jars at the bottom.
5. Now you need to rinse the cucumbers well and only then place them in jars. I do this: I lay them vertically in a circle, pressing them tightly to each other. The jar should be completely filled with cucumbers. If the whole ones no longer fit, they need to be cut. You need to leave quite a bit of space on top to put the twigs and fill it with water. We will pour boiling water twice. For the third time - marinade.
6. Place the cucumbers in all the jars and continue.
7. When all the jars have been filled, you need to put 1-2 cherry leaves in the jars and, if available, 5 pieces of black currant. It will give a beautiful color and add a pleasant sourness. And on top you need to put on a sprig of dill, it will add flavor to the cucumbers that lie on top.
8. If the water has already boiled, take a ladle and carefully fill all the jars with water. Be careful. You need to fill it to the very edge.
9. When you have covered all the cucumbers with boiling water, leave them on the table until they are completely cool.
10. When the water has cooled down, it must be drained and filled with new boiling water, again wait until it has cooled down.
11. And for the third time, fill it with marinade. To make a marinade, you need to drain the cooled water from the cans into a large pot, in which we will make the marinade. Add salt directly to the pan (I use ordinary food stone), sugar, bay leaf, black peppercorns and a sprig of cloves. Mix everything well, put on fire and wait until it boils. Pour vinegar 9% into boiling water or, if you have acetic acid 70%, it must be diluted with water in a ratio of 1 to 7, then you get vinegar 9%.
12. When the water has boiled, carefully add the vinegar. Pour it in a thin stream so that no foam forms.
13. Now you can safely fill the jars with hot brine. Pour gently to the very edges. Let me remind you that if you are afraid that the cans will explode, you can sterilize them after you pour the brine and close the lid. But since our brine contains vinegar, the cans will stand at room temperature in the apartment anyway.
14. When the jars are filled with brine, cover them with lids and roll them up with a key. I use a semi-automatic key, it is easy for them to work, there is no need to call for help from the stronger sex, because it is easy and simple for me to do it myself. I twist it all the way and proceed to the next jar.
15. When you screw it up, you need to turn the jar onto the lid, check if the brine is flowing from under the lid, we do this with all the jars. Then we wrap them up in a blanket, wait alone - a day and a half, until they cool completely.
16. Everything is ready! The conservation is over. You can leave jars in the closet in the apartment, you can lower them into the basement - they will be stored everywhere. Now you have stocked up on pickled cucumbers for the winter!

Here is a recipe for cooking cucumbers for the winter. I am sure you will succeed, and in winter we will crunch wonderful canned cucumbers together! Do not forget to drop by our "Very tasty", there are always interesting recipes for your culinary masterpieces!

The time has come for harvesting vegetables and fruits in many respects determines how varied and tasty our winter menu will be.

Will there be lunch or dinner additions on the table from hearty salads, fragrant canned peppers or a tomato, fragrant tea jam ...

Among all this variety, cucumber preparations are among the most popular.

After pickled or salted, they are good not only by themselves, they are one of the important components of most salads, they are also used in the preparation of first and second courses.

Today's article is for those hostesses who decided to cook cucumber blanks for the winter in liter jars, crunchy little cucumbers are especially tasty and appetizing.

But the choice of a recipe for storage in such a container must be approached carefully, because if they are stored in three-liter containers without problems, then in liter ones because of the small volume they are worse, more often they "explode", and therefore require a recipe precisely verified in terms of the amount of preservatives.

By the way, for the same reason, when harvesting cucumbers in a small container, the cans are often not just poured with hot brine, but also sterilized.

Despite the fact that the recipes are very similar at first glance, experienced housewives know that even a slight difference in seasonings, and even more so in salt-sugar-vinegar, significantly affects the taste.

Do not forget that the seaming utensils must be washed and sterilized, and the vegetables and seasonings must be well washed.

And one more useful advice: before you start rolling, it is advisable to soak the cucumbers in cold water for 3-4 (three to four) hours, this increases their "ability" for long-term storage.

Recipes for crispy cucumbers for the winter in liter jars

Cucumbers "Like from the store"

For the 1st one-liter jar you will need:

• Cucumbers (it is advisable to choose the same, small-sized specimens)
• 2 (two) table. lies. 9% vinegar
• 5 (five) pieces of black and allspice peas
• 1 (one) dill umbrella (take with seeds and leaves)
• 1 (one) bay leaf
• Mustard seeds (preferred, but not required)
• To prepare a marinade based on 3 (three) liters of water, we need:
• 100 (one hundred) gr. salt
• 200 (one hundred) gr. granulated sugar

We wash the cucumbers well, cut off their tips. Fold as compactly as possible in pre-prepared jars, laying down all the specified seasonings except salt-sugar-vinegar.

To prepare the marinade, dissolve the salt / sugar in boiled water and, after dissolving, pour everything to the prepared root vegetables.

Cover the top with metal (pre-sterilized) lids and sterilize.

After that, bubbles will begin to rise constantly from the bottom.

Then take out, pour into each prescribed amount of vinegar, and then roll up. Turn them upside down and, wrapping them up, put them to cool.

"Cucumbers in Bulgarian style"

For 1 one-liter jar, we need:

• Cucumbers, small and tidy
• 1 (one) garlic clove
• 1 (one) not very large onion
• 4-5 (four to five) bay leaves
• 5 (five) allspice peas

• 0.5 (half) liter of water
• 3 (three) table. lies. 9% vinegar
• 2 (two) tea. lies. salt
• 4 (four) tea. lies. granulated sugar

Put seasonings, onions, garlic in a one-liter container. Cucumbers, preferably small in size, wash, place tightly on top of the seasoning.

Make a marinade - add salt / sugar to the water, bring everything to a boil and pour in vinegar after boiling, then turn it off immediately.

Pour the boiled marinade over the cucumbers, sterilize for 8 (eight) minutes. Roll up.

Many people prefer to roll cucumbers into liter jars for the winter without sterilization. In this case, the following recipes will be ideal:

Gherkins "Crunch"

You will need (for one liter can):

• Cucumbers (try to pick small ones of the same size)
• 3 (three) table. lies. granulated sugar
• 1 (one) dessert lies. salt
• 2 (two) table. lies. 9% vinegar
• 1 (one) garlic clove
• 4-5 pieces of black peppercorns
• 2 (two) pieces of bay leaves
• 1 (one) horseradish leaf
• 1-2 (one or two) sprigs of parsley

Prepare containers and root vegetables the usual way... Put the sorted and washed seasonings in a one-liter jar: black peppercorns, peeled garlic, parsley sprigs, laurel leaf, horseradish leaf.

"Pack" the cucumbers on top, pour boiling water over, cover with a sterilized lid, let it stand for 10 (ten) minutes.

Then drain the water into a prepared container and boil again.

Put sugar directly into the jar, add salt, pour in vinegar, then pour in boiling water.

Done, roll up. Turn upside down, wrap it up, and leave it this way until they cool completely.

Cucumbers "Bulgarian"

For 1 one-liter jar you will need:

Cucumbers, small and pretty

• 1 (one) not too large onion
• 1 (one) small carrot
• 1 (one) also small head of garlic
• 1 (one) umbrella of dill
• Leaves: black currant, horseradish and cherry

To prepare the marinade you need:

• 1 (one) liter of water
• 3.5 (three and a half) table. lies. granulated sugar
• 1.5 (one and a half) table. lies. salt
• 80-90 (eighty-ninety) ml. 9% vinegar

In the prepared one-liter jar according to the rules, put the dill together with an umbrella, peel off the whole garlic only the uppermost husk, peeled onions, carrots cut into 4 (four) parts, cucumbers on top.

Pour boiling water over everything, leave for 15 (fifteen) minutes. Pour the water into a container, add granulated sugar and salt, boil again.

As it boils, and the sugar and salt have melted, reduce the heat to a minimum and add 9% vinegar.

Add the resulting hot marinade to the cucumbers, roll up. As usual, wrap and leave upside down until completely cooled.

For those who have cucumbers, but did not turn out to be seasonings, a recipe that is prepared with minimum amount additional additives:

"Pepper cucumbers"

For cooking you need:

• Cucumbers
• 1 (one) umbrella of dill
• 1/3 cup granulated sugar
• 1 (one) table. lies. salt
• 3 table. lies. 9% vinegar
• 1 (one) tea. lies. ground black pepper

Put dill (on the bottom) and cucumbers in one-liter jars, pour boiling water, let stand for 10-15 (ten-fifteen) minutes.

Pour water into a container, add sugar / salt to it, boil again until smooth.

Pour the pepper directly into the jar, pour the vinegar, and then pour the boiling marinade. Roll up, turn over, wrap up.

If there was no vinegar at home, but there is acetic acid, then rolling cucumbers into liter jars for the winter, a recipe with acetic acid, is suitable.

Acetic acid recipes

Cucumbers "Just a miracle"

Based on a 1-liter can, you need:

• Small cucumbers
• 1 (one) onion
• 1 (one) carrot
• 1 (one) garlic clove
• 5 (five) black and allspice peppercorns
• parsley sprigs
• 1 (one) tea. lies. vinegar essence
• 1 (one) table. lies. with a heap (!) of salt
• 2 (two) table. lies. without a slide (!) granulated sugar
• Cloves, cherry and laurel leaves (to taste and desire).

Put spices down the jars, cucumbers on them (preferably vertically), on top of a clove of garlic, chopped onions with carrots, parsley sprigs.

Pour all this with boiling water and leave for 10 (ten) minutes, drain the water and repeat the pouring with boiling water again, keep it for another 10 (ten) minutes.

In a container for making the marinade, put sugar / salt, pour the cucumber water into it and bring it all to a boil.

Now boiling water - in cucumbers, add to the jar vinegar essence, roll up. We wrap it upside down and leave until it is completely cooled.

"Pickled cucumbers"

For cooking we need:

• Cucumbers
• 1 (one) tea. lies. 70% vinegar
• 1 (one) tea. lies. vegetable oil

To prepare the marinade you need:

• 2 (two) liters of water
• 6 (six) table. lies. granulated sugar
• 2 (two) table. lies. salt
• 30 (thirty) pieces of black peppercorns
• 7-8 (seven to eight) bay leaves

Put the gherkins in sterile one-liter jars, pour over the cooked boiled marinade.

Cover with lids, set to sterilize for 5-7 (five to seven) minutes, then add one teaspoon of 70% vinegar and vegetable oil to each jar and roll up.

For 1 one-liter jar, there is about 0.5 liters of marinade.

Several unusual recipes

Which are also worth paying attention to.

Cucumbers "Without vinegar"

You will need:

• Cucumbers
• 1 (one) table. lies. salt
• 1 (one) onion
• black peppercorns
• Dill

For small cucumbers, we cut off the tails a little on each side, put them in one-liter jars, fill them with boiled cold (!) Water and leave for 2 (two) hours.

After the allotted time, drain the infusion and, without heating it, dissolve the salt in it (just stir it well). Pour the cucumbers with the resulting solution.

We leave, without rolling (!), For 3 (three) days in a warm room (just at room temperature). Over time, pour the water and salt into a container, and put peppercorns, dill and onions in the jar.

Boil the drained marinade, pour back and roll up.

Since this blank is vinegar-free, it is suitable even for a children's table.

Another recipe without vinegar.

"Cucumbers in grape leaves"

For cooking we need:

• Cucumbers (as in all other recipes, small)
• grape leaves
• a few cloves of garlic
• spices

Marinade (designed for filling one-liter cans in the amount of 3 pieces):

• 1.3 (one and three) liters of water
• 50 (fifty) gr. salt
• 50 (fifty) gr. granulated sugar

We wash the cucumbers and grape leaves. Cut off the tips of the cucumbers, put them in a spacious container, fill them with boiling water for 1-2 (one or two) minutes, then rinse them with cold water.

Put the garlic in jars, peeled from the husk and spices.

We wrap each cucumber in a grape leaf. We try to do this carefully, tucking the edges of the leaves and placing them tightly in the dishes so that they do not unfold after hot pouring.

We make a marinade - add salt / sugar to hot water, and as they dissolve, pour cucumbers in the leaves and set for 5 (five) minutes, no more, stand.

Drain the filling into a container and boil again. So you need to fill it 3 (three) times, and after the fourth fill, immediately roll it up. Leave to cool as usual.

"Cucumbers with red currants"

We need:

• Cucumbers
• Red currants
• horseradish leaves
• spice tarragon

To prepare the marinade you need:

• For 1 (one) liter of water - 50-60 (fifty-sixty) gr. salt.

Put all the spices down the jars, fill the rest of the space with cucumbers, placing them horizontally, and alternating with tassels and individual red currant berries (it easily takes up space in empty spaces).

Pour hot marinade from water and salt into one-liter jars and, covering with lids, set to sterilize for 15 (fifteen) minutes. Let's roll it up.

Thanks to currants, cucumbers acquire a spicy taste.

Cucumbers "Savelovsky"

We need:

• Cucumbers
• greens - dill, horseradish, currant leaves
• garlic

To prepare the marinade you need:

• ½ (one second) cup granulated sugar
• 1 (one) liter cucumber juice (made from overgrown cucumbers).
• 1 (one) liter apple juice(Apples are suitable for cooking).

Prepare juice with a juicer.

• For 1 (one) one-liter jar, there are 2 (two) glasses of marinade.

Prepare the cucumbers by placing them on top of the green leaves and garlic.

Boil the marinade by mixing two types of juice with granulated sugar, add hot to the jars and, after they stand for 10 (ten) minutes, drain into a saucepan.

Boil again, pour back again. Repeat again, after pouring, roll up for the third time. Leave to cool as usual, turning over and wrapping.

In this recipe, in addition to cucumbers, it is very good to use small squash, in such a marinade they acquire a pleasant taste and elasticity.

When harvesting with squash, the calculation will be as follows:

• For a 1-liter jar, 450 grams of cucumbers and 150 grams of squash.

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 jars in a large saucepan, 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.

Canned vegetables must cool completely.

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 of 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 Is an excellent solution for 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. Heat 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.

It's time to preserve cucumbers again soon! Therefore, it's time to stock up interesting recipes... I don't know if a good hostess can do without canned cucumbers, because it's so tasty and convenient, always have a few jars of cucumbers on hand ...
I suggest you canning cucumbers this year not only according to your favorite recipe, but also choose from the 15 offered original recipes harvesting cucumbers for the winter, something new. The variety of cucumbers will delight you on cold winter evenings and festive dinners.

1. Canned cucumbers with red currants
2. Cucumbers in spicy tomato sauce
3. Cucumbers with apples (pickled and lightly salted).
4. Pickles for the winter.
5. Pickled cucumbers with gooseberries
6. Pickles for the winter.
7. Pickled cucumbers, sterilized without vinegar
8. Pickling cucumbers in jars - the simplest and delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and delicious recipe)
10. Secret recipe awesome cucumbers"Real jam"
11. Pickled cucumber salad
12. Lightly salted cucumbers with vodka
13. Lightly salted cucumbers "Spicy"
14. Summer salad for the winter
15. Assorted marinated

1. Canned cucumbers with red currants
Ingredients:
Cucumbers - 600 grams
Garlic - 2 cloves
Onions - 1 piece
Red currant - 1.5 cups
Black peppercorns - 3 pieces
Cloves - 3 pieces
Water - 1 liter
Sugar - 1 tablespoon
Salt - 2.5 tablespoons

Preparation:
Wash the cucumbers. Put spices at the bottom of the jar. Put the cucumbers vertically in the jars. Peel the currants (0.5 cups) from the twigs, sort out and wash. Distribute the berries between the cucumbers. Fill the cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes. then we will roll up the banks and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currant berries (1 glass).

2. Cucumbers in a spicy tomato sauce
Ingredients:
Garlic - 180 g
Tomato Paste - 150 g (3 full tablespoons)
Sunflower oil - 250 ml
Sugar - 150 g
Salt - 2-3 tablespoons
Vinegar 6% - 150 ml
Hot paprika - 1 tsp
Ground black pepper - 1 tablespoon

Preparation:
Wash the cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.
Cut off the tips of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only along. Press the garlic through a press. Add all the ingredients except the vinegar. We put on a moderate heat. After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet either. Simmer the cucumbers for another 15 minutes and add the vinegar. The total extinguishing time is 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. Divide the cucumbers into prepared sterilized 0.5-liter jars. Fill with sauce and sterilize for 25-30 minutes. Close the jars and turn them over until they cool completely.

3. Cucumbers with apples (pickled and lightly salted)
Ingredients:
For a 3 liter jar:
apples (sour) - 1-2 pieces
garlic - 3-4 cloves
dill - 1 umbrella
cherry and currant leaf - to taste
allspice peas - 12 pieces
cloves - 12 pieces
bay leaf - 4 pieces sugar 5 tsp.
salt - 4 tsp
vinegar 9% - 2 tsp
cucumbers - 1.5 - 2 kg.

Preparation:
Cut the garlic into slices, wash the herbs. Put washed cucumbers in clean jars, alternating
their spices and apple slices (do not peel the peel) .Pour the jar with boiling water, let stand
20 minutes. and pour into a saucepan.
Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10
min., again pour the brine into the pan. Boil. At this time, pour 2 incomplete teas into the jar.
tablespoons of vinegar, pour boiling syrup and roll up with boiled lids. Banks
turn over and wrap until it cools. Cucumbers are stored at room temperature or in
cool place.

Quickly salted cucumbers
Put cucumbers with spices in a deep container and apple slices... V hot water(for 1 l) we dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until it cools completely, then put it in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter
Ingredients per 1 L can:
Cucumbers - how much will it take
Dill umbrella - 1 piece
Horseradish leaf - 1 piece
Garlic - 5-6 cloves
Hot pepper - 3-4 rings
Bulgarian pepper - 2 rings
Currant leaves - - 2 pieces
Coarse salt - 20 g
Acetylselicylic acid (crush) - 1.5 tablets.

Preparation:
Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, pour boiling water over the lids, peel the garlic, rinse the herbs, chop the pepper. At the bottom of the jar, put a horseradish leaf, a sprig of dill, currant leaves. Fill the jar with cucumbers tightly. Pour in the garlic cloves and add the pepper. Pour boiling water over, cover with lids and let cool just enough to hold it in your hands. Drain the water into a saucepan. Add 100 ml of boiled water. Bring to a boil. Pour salt and crushed acetyl into jars. Pour boiling cucumber water over the cucumbers, one at a time. To the top. Tighten the jar immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished cans upside down and put in the previously prepared "heat". Leave the pickled cucumbers for a day.

5. Pickled cucumbers with gooseberries
Ingredients
For 6 liter cans:
Small cucumbers - 4 kg
Gooseberry - 0.5 kg
Garlic - 1 head
Cherry leaf - 10 pieces
Currant leaf - 5 pieces
Horseradish leaf large - 1 piece
Dill - 1 stem with an umbrella
Black pepper - 10 peas
Carnation - 10 flowers
Small horseradish root - 1 piece
Spring water - 3.5 liters.

For the marinade (for 1 liter of water):
Salt - 2 tbsp. l.
Sugar - 3 tbsp. l.,
Vinegar 9% - 80 g.

Preparation:
Wash the cucumbers thoroughly. Pour the cucumbers with cold water for 3-4 hours. Wash the greens, dry them with napkins. Chop finely. Peel the garlic and horseradish root and chop finely too. Put everything in a bowl and mix well. Cut off the "butts" of the cucumbers. Sterilize banks. Put a tablespoon of a mixture of herbs and garlic with horseradish in each jar. Arrange the cucumbers tightly, pour a handful of washed gooseberries on top. Boil water, add cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, vinegar to the water drained from the cucumbers. Simmer the marinade over low heat for 10-13 minutes. Pour the marinade over the jars to the top,
so that even a little flowed out. Boil the lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers, hold them under a blanket for another two days.

6. Pickles for the winter
Ingredients:
For a 3 liter can:
Cucumbers - 2 kg
Dill (umbrellas) - 3-4 pieces
Bay leaf - 2-3 pieces
Garlic - 2-3 cloves
Horseradish root - 1 piece
Horseradish leaves - 2 pieces
Cherry leaves - 1-2 pieces
or oak leaves (optional) - 1-2 pieces
Celery, parsley and tarragon - 3 sprigs each
Capsicum and Bulgarian pepper (optional) - 1 each
Black peppercorns - 5 pieces.

For brine for 1 liter of water:
Salt - 80 g.

Preparation:
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After that, rinse the cucumbers with clean water, wash the herbs and put everything in a prepared jar. Put spices, cucumbers, spices and cucumbers on the bottom of the jar, lay the dill on top. Prepare the brine (dissolve the salt in cold water), pour the brine over the cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After that, when a white foam appears on the surface, drain the brine, boil well and pour over the cucumbers in the jar again. Cover immediately with the prepared lid and roll up. Turn the jar upside down on the lid, wrap it up thoroughly (cover with a warm blanket) and leave to cool.

7. Pickled cucumbers, sterilized without vinegar
Ingredients:
Cucumbers - 1 kg
horseradish root - 50 g
garlic - 1-3 cloves
bay leaf - 1-2 pieces
oak leaves - 1 piece
cherry leaves - 1 piece
black currant leaves - 1 piece
mustard (grains) - 1-3 pieces
dill - 30-40 g
dill (seeds) - 2-3 pieces.

For brine:
Water - 1 l
Salt - 2 tablespoons

Preparation:
Cucumbers are placed in jars, poured with brine, covered with lids and kept for 3-4 days at room temperature (for lactic acid fermentation). Then the brine is drained from the jars and boiled. The cucumbers are thoroughly washed in cold water. Put them back in jars, adding spices and spices for aroma, density and fragility of cucumbers. Pour cucumber jars with boiling brine and sterilize at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes.

8. Pickling cucumbers in jars
Ingredients:
Water - 1 l
Salt - 50 g
Cucumbers - how much will it take
Spices to taste.

Preparation:
A small amount of cucumbers can be salted without pasteurizing in glass jars... Fresh cucumbers, preferably of the same size, are thoroughly washed, placed in jars, layered with spices and poured with boiling (but you can also cold - this cold way pickling cucumbers) with a 5% solution of salt (i.e. 50 g of salt per 1 liter of water). The cans are closed with tin lids boiled in water, but they are not rolled up, but set at room temperature for several days (up to 7-10 days) for fermentation, then topped up with brine and sealed with a seamer. This recipe for pickling cucumbers in a jar is good because cucumbers are obtained High Quality and keep well even at room temperature.

9. Pickled cucumbers and tomatoes
Ingredients:
For a 3 liter jar:
Cucumbers - how much will it take
tomatoes - how much will it take
lemon acid- 0.5 tsp
salt - 70 g
sugar - 1.5 tablespoons
bay leaf - to taste
peppercorns - to taste
onions - 2-3 pcs.
garlic - 3-4 cloves
sweet pepper - 2-3 pcs.
cherry, currant, oak leaves - 3-4 pcs.
amaranth (schiritsa) - 1 branch.

Preparation:
At the bottom of a dry steamed jar, put dill, horseradish, 3-4 leaflets of cherries, currants, oak, a sprig of scorch (so that the cucumbers crunch up). Put cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water over with boiling water (1.5-2 liters) - be careful not to crack the jar. Roll up immediately, turn upside down and wrap until it cools completely.

10.Secret recipe for awesome cucumbers "Lick your fingers"
Ingredients:
Cucumbers - 4 kg
Parsley greens - 1 bunch
Sunflower oil - 1 cup (200 grams)
Table vinegar 9% - 1 glass
Salt - 80 grams
Sugar - 1 glass
Ground black pepper - 1 dessert spoon
Garlic - 1 head.
4 kg of small cucumbers.

Preparation:
My cucumbers. Ponytails and noses can be trimmed slightly. Cut the larger cucumbers lengthwise into 4 parts. The smaller ones are cut in half lengthwise. We put the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it to the cucumbers. Add a glass to the pan sunflower oil, a glass of 9% table vinegar and 80 g of salt (do not add a 100-gram glass to the top on your finger). Pour a glass of sugar, a dessert spoon of ground black pepper into the resulting cucumber marinade. Cut the head of garlic into slices and into a saucepan. We are waiting for 4-6 hours. During this time, the cucumbers will let the juice go - in this mixture, pickling will take place. We take sterilized 0.5 l jars and fill them with pieces of cucumbers: put the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. We take out, roll up tightly. Put the cans upside down, wrap them in towels until they cool completely.

11. Pickled cucumber salad
Ingredients:
For a 0.5 liter can:
Cucumbers - how much will it take
Onions - 2-3 pcs.
Carrots - 1 pc.
Garlic - 1 clove
Dill seeds (dry) - 1 tsp
Bay leaves - 1-2 pcs.
Allspice - 2 peas.

For the marinade (for 8 0.5 liter cans):
Water - 1.5 liters
Salt - 75 grams
Sugar - 150 grams
Table vinegar - 1 glass.

Preparation:
0.5 liter cans with lids must be sterilized first. Wash the cucumbers. We peel the onions, 2-3 medium onions, 1 carrot are consumed for each jar. Cut the cucumbers across with centimeter washers. We also cut the onion into thin rings, and grate the carrots on a coarse grater. In each prepared jar, put one good garlic clove in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so, to the top of the can, alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve in it 75 g of salt (about 3/4 of a 100-gram glass), 150 g of sugar and add a glass of vinegar to the end. Pour the jars with boiling marinade, cover with lids and sterilize for 35 minutes at a low boil. We take it out, roll it up tightly, you can turn it over, but if you want to keep a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover the pickled salad - let it cool until the next day.

12. Lightly salted cucumbers with vodka
Ingredients for 1 liter of water:
cucumbers
horseradish leaves
cherry leaves
currant leaves
Bay leaf
dill umbrellas
black peppercorns
vodka - 50 ml of vodka
salt - 2 tablespoons

Preparation:
Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and place them in a saucepan, add the peppercorns and top with the cucumbers. Prepare brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

13. Lightly salted cucumbers "Spicy"
Ingredients:
1 kg of small cucumbers
4-5 cloves of garlic
2 hot pepper pods
large bunch of dill
6 tbsp coarse salt.

Preparation:
Take young and firm cucumbers, rinse. Cut off the ends from both sides. Wash the pepper and slice it lengthwise, peel out the seeds and cut across into thin strips. Place 2/3 of the total amount of dill and thinly sliced ​​garlic on the bottom of the jar. Then lay out the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Put the salt on top of the dill, cover and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and again pour the cucumbers with the resulting salt
solution. Cover the jar with a saucer and place a small weight on it, such as a small jar of water. Leave the cucumbers at room temperature for 2 days.

14. Summer salad for the winter
Ingredients per 1 L can:
cucumbers
tomatoes
dill, parsley - 3-4 branches
bitter pepper - 1 ring
onion - 1 piece
garlic - 1 clove
Bell pepper- 1 piece
allspice - 3-4 pieces
cloves - 2 pieces
bay leaf - 2-3 pieces.

Brine for 2 liters of water:
sugar - 250 g
salt - 30.5 cups
vinegar 9% - 150 g.

Preparation:
In a sterile jar (I have 1 l) put dill and parsley (green) on the bottom, cut 1 clove of garlic, if you wish, you can put a ring of hot pepper, cut 1 medium-sized onion into rings, cut sweet pepper into strips (I always take pepper for yellow , or orange for a variety of colors), then cut the cucumbers, but not thinly, and the tomatoes (it is advisable to take the tomatoes strong, fleshy, well brown so that they do not turn sour and turn into porridge).
Tamp the vegetables a little when laying. Then put allspice, cloves, bay leaf on top.

Prepare the brine: for 2 liters of water 0.5 cups of sugar, 3 tablespoons of salt without top, when it boils, pour 150 g of vinegar 9% and immediately pour the brine into the jars (this brine is enough for 4-5 liter jars).
Then sterilize the cans for 7-8 minutes from the moment of boiling and immediately roll up.
In winter, when serving, pour the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour vegetable oil taste.