Not all varieties of cucumbers are suitable for canning. There are some that are intended exclusively for salads. In canned form, they are poorly preserved, and they are not very tasty. These varieties include, for example, Agat, Adam, Aelita, Biryusa, Graceful, Saltan. Salad varieties of cucumbers can be recognized by their smooth skin without pimples.

Among the most famous varieties of cucumbers, ideal for canning, there are three old varieties: Nezhinsky, Muromsky, Vyaznikovsky. From the achievements of breeders in recent years, such varieties stand out as Barrel pickling, Aquarius, Vodogray, Zasolochny, Nezhenka, Nosovsky, Rodnichok, Ratibor, Nightingale, Khrustyuschiy, Era, Etap. All of them are also recommended for canning.

Cucumbers must be carefully selected before canning. They should be fresh, undamaged, bright green (for some varieties, green with a white barrel), without yellowness, the same size. Cucumbers need to be washed, soaked in cold water for 6-8 hours, during this time you need to change the water 2-3 times, then rinse again thoroughly.

For pickling cucumbers according to the first recipe, we need a wooden barrel, a wooden circle and oppression. New, unused barrels and wooden oppression mugs are prepared in advance, this can take more than two weeks.

The barrel and the circle are first scalded, then poured with cold water and soaked for two weeks. Then they are thoroughly washed, first with hot, then cold water without using soap and cleaning agents. This is necessary to swell the barrel (otherwise it will flow) and flush out excess tannins (otherwise the product inside the barrel will turn brown).

Instead of a wooden mug for oppression, you can use an enamel (no chips or damage) or stainless steel lid from the pan, as well as a wide and thick flat plate.

As oppression, stones are suitable - granite, flint, previously washed and filled with boiling water. Limestones should not be used, as they form harmful compounds when interacting with brine. Instead of stones in an apartment, you can use a glass jar filled with cold water, or a weight wrapped in cling film so that the metal does not interact with the brine.

It is better to use pure spring water or drinking water - boiled and cooled.

Pickled cucumbers in a barrel

Required: wooden barrel, wooden circle, oppression

For 1 barrel with a capacity of 50 l:

Cucumbers 4 buckets with a capacity of 10 liters (the number of cucumbers is given in liters, not in kilograms, since it is more convenient to calculate the required number of cucumbers to fill the barrel)

Dill stalks with umbrellas 2 kg

Garlic 300 g

Horseradish root 300 g

Horseradish leaves 300 g

A mixture of oak leaves, cherry, black currant, tarragon in any proportions 300 g

For brine:

Cold water 25 l

Coarse salt 2 kg

1. Prepare the brine: dissolve the salt in water, stir.

2. Peel the garlic. Rinse horseradish root and cut into plates. Wash the leaves. Divide the garlic, dill, horseradish and leaves into three parts.

3. Place the first part on the bottom of the prepared barrel. Next, lay out the cucumbers in dense layers, shifting them with spices (use the second part). Cover the last layer of cucumbers with the remaining spices.

4. Pour the brine so that it covers the cucumbers. Lay a wooden circle, set the oppression on top.

5. Keep the barrel in a relatively warm place (no higher than 20 ° C) for 1-2 days, then put it in a cellar or on a glacier, where it can be stored. The storage temperature should be positive.

Cooking time: 2 hours + aging for at least 1 week.

Pickles

Cucumbers 4 kg

Hot pepper (red) 2 pcs.

Garlic 2 heads

Horseradish leaves 2 pcs.

Cherry or black currant leaves 4 pcs.

Black peppercorns 2 tsp

Bay leaves 8 pcs.

Carnation 8 pcs.

For the marinade:

Water 10 glasses (2 l)

Coarse salt 6 tbsp. l. (150 g)

Vinegar 9% 2 cups (400 ml)

Sugar 4 tbsp. l. (100 g)

2. Prepare marinade: mix water, salt, sugar and vinegar, bring to a boil.

3. Rinse hot pepper.

4. Peel the garlic.

5. Chop the horseradish leaves, leave the rest of the leaves intact.

8. At the bottom of the jars, put half the specified amount of peppercorns, cloves, bay leaves and herbs. Then, alternating, lay the cucumbers and garlic cloves. Add a pod of hot pepper to each jar. Place the remaining herbs and spices on top.

9. Pour in the marinade to the very top so that there is no air left, cover the jars with lids.

10. Sterilize the jars. After sterilization, the jars are hermetically sealed, turned over, cooled. Store in a cool, dark place.

Cooking time: 2 hours + readiness from 3 days.

Cucumbers with red currants

Required: a machine for rolling lids, glass jars, lids

For 6 liters (2 cans with a capacity of 3 liters):

Cucumbers 4 kg

Red currant berries 1 kg

Garlic 1 head

Dill stalks with umbrellas 100 g

Cherry and black currant leaves, 4 pcs.

Black peppercorns

Carnation 8 pcs.

For brine:

Water 10 glasses (2 l)

Coarse salt 4 tbsp. l. (100 g)

Sugar 2 tbsp. l. (50 g)

1. Sort the cucumbers, rinse, soak in cold water for 8 hours, during this time change the water 2-3 times, then rinse thoroughly again.

2. Prepare brine: dissolve salt and sugar in water, bring to a boil.

3. Peel the garlic.

4. Rinse the berries in cold water and remove the twigs.

5. Wash cherry and currant leaves in cold water.

6. Cut the dill across into pieces no more than 5 cm long.

7. Sterilize cans and lids.

8. At the bottom of the cans, put half the specified amount of dill, peppercorns, cloves, leaves. Then, alternating, lay the cucumbers, currants and garlic cloves. Top with the remaining herbs and spices.

9. Pour in boiling brine, cover the jars with lids. Sterilize jars.

10. After sterilization, the cans are hermetically sealed, turned over, and cooled.

Store in a cool, dark place.

Cooking time: 2 hours + holding from 3 days.

Oleg Olkhov

Dear Creation! Please, make it so that in spring and summer there are 30 hours in a day, and in winter 18 is enough;) Well, in fact, I want to do so much, but in the usual 24 hours I just can't squeeze all my wishes.
The picture outside the window is constantly changing - this is how I photographed something, did not have time to show it, you see, and after a couple of days it was no longer relevant ... Time flies just at a crazy speed - it would seem that snowdrops have bloomed quite recently, and now the daffodils are fading, the flowering of peaches and apricots has been replaced by cherries and pears, and the strawberries are already in full bloom. And soon all this will begin to bear fruit sooner rather than later) and the time will come for blanks and then autumn is just around the corner)
I am one of those people who cannot refuse to use blanks in any way - no one can convince me that store preservation is tastier, and there is no need to waste precious time on salt-pickle-pickle, etc. We have always loved pickles, pickled tomatoes, sauerkraut, pickled and pickled mushrooms, etc. etc., therefore, despite the fact that the Kuban winter is not at all as long as the northern one, and the season of fresh vegetables is much longer, there will be some preparations in my pantry! And for those who, like me, cannot imagine their table without crispy cucumbers and fragrant strawberry jam, I will tell you about Oleg Olkhov's book "Monastic-style blanks". I have already talked about one of O. Olkhov's books recently, so I will not talk about the author for a long time, I can only say that I really like his recipes, so I took a book about blanks without hesitation. I'll tell you right away - if you want to find some newfangled recipes here, then this book is not for you - there are no pickles, chutneys, or other exotic things here. There are well-known, solid recipes - cherry, raspberry, plum jam, etc. Pickled apples and berries, pickled and pickled vegetables, marshmallows, pickled mushrooms and milk mushrooms, pickled mushrooms. Many recipes are well known, and practically do not differ from those that my mother and grandmother used, which I use, and which have never failed.
As in other books by O. Olkhov, this one contains not only recipes, but also a story about the fasts and holidays that fall in the summer period, about the dishes that are associated with them. "This book, in fact, is about the dishes of the Lenten table, which we often eat on the days of Petrov and the Assumption Lent. After all, in July and August not all vegetables ripen, young apples are not consecrated, so we are content with soaked apples and pears of the last harvest and take them out of cellars last jars of pickles, tomatoes, peppers, mushrooms, to make room for the preservation of the new harvest. "
The book has three sections: Introduction (about church holidays)
Blanks from vegetables and mushrooms (30 recipes)
Blanks from berries and fruits (17 recipes)
As in other books by the author, there are very beautiful photographs not only of dishes, but also of churches and monasteries. In general, I recommend to everyone involved in procurement
And a few reversals:

No one will argue that the taste of any dish depends, first of all, on the quality of its components. Here are the pickled cucumbers for the winter, the recipes for the twists of which we will explain to you, turn out to be fragrant and crunchy, provided that their variety is pickled. In addition to pickling, varieties are salad, universal and hybrid, so before using zelents, you should decide on the goals.

Cucumber preservation becomes a pleasure when we know all the secrets and subtleties of the process. For example, how do you roll pickled cucumbers for the winter to keep them crisp? Here, the subtleties are in the selection of varieties of cucumbers, herbs and spices, which come only with experience. Or how to quickly pickle cucumbers so as not to mess around in the kitchen all day? A completely different technology and approaches!

Instant pickled cucumbers means that the recipe is simple and with quite the expected result! Let's look at such a recipe for canning pickled cucumbers in liter jars. For this recipe, the "Monastyrskie" variety of zelents, which is considered the best for pickling and salting, is perfect. Cucumbers of this variety are dark green in color, have longitudinal light stripes and large tubercles with black thorns. Their salting characteristics: bright aroma and crunchiness.

Sweet pickled cucumbers "Monastyrskie"

Ingredients

• - how much + -
• — greens, umbrellas with seeds + -
• Cherry leaves - 4-5 pcs. per can + -
• - 2 pcs. per can + -
• — 3 peas per can + -
• — 1 large clove + -

For 1 liter of marinade:

• - 2 tbsp. l. + -
• - 2 tbsp. l. + -
• — 1-2 tbsp. l. (taste) + -

Preparation

1. Wash the cucumbers thoroughly, fill them with cold water and leave the fruits to saturate with moisture for 2 hours.
2. While the greens are soaking, we clean the cans with soda, rinse them with high quality and sterilize them. We also sterilize the lids for the jars.
3. We sort out the greens and rinse thoroughly. We put it in the jars, don't forget about the garlic. The volume of greens should not exceed 10% of the volume of a liter jar. Don't put the spices in yet.
4. Put cucumbers in containers vertically, tightly, but with some freedom.
5. Bring the filtered (preferably spring) water to a boil, pour sugar and salt into it, dissolve and pour cucumbers in jars with this boiling solution. Cover with lids and let stand for 10 minutes.
6. We drain the water from the cans back into the pan, using special perforated lids made of dense polyethylene for convenience. We add more water there at the rate of 100 g per one liter jar - this is a reserve for the volume of water that the greens and herbs have absorbed. In this second water we put the spices according to the recipe on each glass unit - peppercorns and bay leaves. Boil for 5 minutes and remove the spices with a slotted spoon.
7. Fill the greens in jars with boiling saline, without adding a little to the edges of the container. Pour 1-2 tablespoons into each jar. vinegar (according to your preference) and top up with the remaining boiling marinade.
8. We close the lids and roll them up tightly.
9. We turn the jars over with their lids down, place them on a hard surface covered with foil (just in case) and cover them with a warm blanket for pasteurization. After cooling down, place in the storage place of conservation.

You can see that this cucumber canning recipe is really quick and not troublesome. Every year you will improve this recipe by adding something of your own. Double pouring with marinade and pasteurization under the blanket saves the preservation from damage. Do not doubt!

Now let's look at how to preserve cucumbers for the winter without vinegar. For health reasons, many people cannot eat dishes with vinegar, and some simply do not like pickled cucumbers. In this case, we can roll either sour (like barrel) greens, or replace vinegar with vodka, with the addition of a large amount of garlic as a preservative. Of course, there are intermediate options, which are the "secret weapon" of the most experienced craftsmen. Let's take a quick look at the recipe for all three options.

How to preserve cucumbers with vodka

Vodka (certainly proven, good quality and no additives) is a preservative, along with garlic. The snack turns out to be wonderful - with the same vodka! But we are for sobriety, mind you! The canning process is the simplest, but the result is excellent both in taste and crunchiness, and in the reliability of seaming.

We count on the ingredients for 2 kg of small cucumbers. So, for the marinade we need: 2 tbsp. salt and the same amount of sugar, 2 heads of garlic, 1 tsp. citric acid, 50 g of vodka and 1.5 liters of filtered water.

We choose greens according to our taste preferences: dill with umbrellas, cherry leaves, currants, oak, horseradish (and roots too), tarragon. Spices - also according to preferences, who loves what.

We wash the cucumbers and soak for a couple of hours. If the greens are very fresh (right from the garden), then you do not need to soak. We sterilize a three-liter jar, as well as a lid. We put in it the washed greens, peeled garlic (you can cut the cloves in half), spices and, in fact, our small green fruits. We try not to add them up, but "put them as a soldier." This is the first step.

At the second stage, we cook the marinade with salt, sugar and citric acid and pour boiling into our jar of greens. We wait 10 minutes and pour the brine back into the pan. As the drained brine begins to boil, fill the greens with brine again, add vodka to it and roll it up. Everything! You can even do without pasteurization under a warm blanket, but that's up to you.

Canning cucumbers like barrels

This method consists in the fact that first the cucumbers are salted in a saline solution for 2-5 days, and then this saline solution is boiled and jars of cucumbers are poured three times. A simple process, in fact. The subtlety consists only in not "over-acidifying" the cucumbers in a warm place.

For 5 kg of pickled cucumbers, we need spicy herbs: dill with umbrellas and seeds, horseradish leaves and root, blackcurrant, oak and horseradish leaves, garlic, and others - according to your taste. From spices - allspice in peas, bay leaf and, if desired, 1 chilli pod.

Preparation

1. We wash the cucumbers and herbs. We lay out on the banks, alternating greenery with layers of greenery, starting with greenery and ending with it. We also add garlic and 2-3 green pepper rings to each jar along with the seeds.
2. We prepare brine with salt from the following calculation: for 5 liters of water - 350 g or 12 tablespoons. salt. Pour peppercorns and shop leaves into the solution. Stir everything until dissolved, boil and pour the prepared jars with a boiling solution. Leave at room temperature for three days for salting. Cover with lids loosely.
3. After 3 days, pour the brine into a saucepan, and wash the cucumbers with herbs with boiling clean water. Those. Pour boiling water 2 times, which we pour into the sink. For the third time, pour the cucumbers with boiling brine, which has been drained from the jars.
4. We roll up with sterile lids, carefully turn the cans upside down and wait for cooling without a warm blanket. Next, we move it to the storage location.

Nothing complicated, right? But greens canned in this way will delight us all winter!

Canning of lightly salted cucumbers

This amazing recipe is simple and the result is for kings! The unusual thing is that when rolling, we fill the cucumbers with clean water! We study the recipe.

1. We prepare greens and herbs with spices according to your preferences. This is not what matters in this recipe! Take the spice set from the previous recipe, for example. We lay out everything, including spices, evenly over the cans (of any displacement, it is possible in liter).

1. Brine may scare you, but don't be scared prematurely! The proportions of the brine are as follows: put a full 250-gram glass of salt (with a slide!) On 3 liters of water. Dissolve the salt and bring the solution to a boil, and pour boiling cucumbers in jars. We leave it for lactic fermentation for 2 days.

1. After 2 days, we pour this concentrated brine into the sink - it has fulfilled its role. And pour pickled cucumbers in jars with clean, filtered boiling water, immediately close them with sterile lids and roll them up.
2. We put the jars in a convenient place upside down and cover them with a warm blanket for pasteurization - for only 2-3 hours. Preservation for the winter is ready! It remains only to transfer it to a permanent storage location.

This recipe guarantees you the taste of lightly salted cucumbers that will bring you back to summer every time - with its pleasant memories of the warm sun and picnics.

Canning cucumbers - recipes are not complicated. It is enough just to start canning and the excitement will return to you every season of ripening of vegetables!

Among the many winter preparations, monastery recipes occupy a special place. As a rule, in monasteries, conservation was done for the whole winter in large quantities in oak barrels and tubs, using vegetables from their own garden, soft well water, cultivated herbs and fragrant wild plants. Today we will learn how to make monastic cucumbers for the winter, the recipes for these blanks are simple to perform, and to prepare several jars of fragrant and crispy greens, just follow all the recommendations.

Crispy cucumbers for the winter without sterilization in a monastery style

The most delicious cucumbers are obtained, of course, in an oak tub. In a city apartment, we use a more suitable container - glass jars. With this method of canning, you can also achieve an amazing taste of pickled, pickled and pickled cucumbers, using various spices, spices, aromatic herbs, get them crispy and strong. Let's start preparing crispy cucumbers for the winter in the monastery style without sterilization.

What to take:

• Young cucumbers with pimples;
• Coarse salt, not iodized - 2 tbsp. l. for 1 liter of filling;
• Spices and herbs - garlic cloves, oak, currant and cherry leaves, dill inflorescences, tarragon sprigs, mustard seeds, black peppercorns;
• Well or spring water.

Prepare a large saucepan for fermentation, a basin, a measuring cup, three-liter glass jars (washed and sterilized), nylon lids, a towel.

1. Rinse the cucumbers well, put them in a basin, fill them with water and let them stand for three to four hours, rinse them, dry them on a towel, cut off the ends. Rinse the leaves and greens, dry them, clean the garlic.
2. Put horseradish leaves, cherries, currants, dill inflorescences, garlic cloves at the bottom of the pan. Place the cucumbers on top of the spicy herbs, cover them with horseradish leaves on top.
3. Fill the pot, not reaching the top a little, we need to leave some room for the pour.
4. Pour cold spring or well water into a saucepan with a measuring cup so that the cucumbers are completely covered with liquid.
5. Let's calculate the amount of salt for the entire volume of the liquid, pour it a little to prepare the brine, dissolve the salt and pour it back into the cucumbers.
6. Cover the pan with a loose lid and place it on a tray in a dark warm (but not hot) place for fermentation. The fermentation process will take about 3-4 days, foam will appear on the surface of the brine, the brine itself will become cloudy, excess liquid may pour into the pan.
7. After the foam has fallen off, let us keep the cucumbers in a saucepan for another day so that they are fully salted.
8. Then put the cucumbers in a basin, and sprinkle them with boiling water, washing off the white bloom, transfer them to prepared glass jars, sprinkling with black peppercorns and mustard seeds.
9. Strain the brine, boil and pour gently into jars with cucumbers, close with nylon lids.

These cucumbers need to be stored in a cool place, and the longer they stand, the more "vigorous" they become. The brine will become completely transparent over time, a small sediment will settle to the bottom. Then it will be high time to try monastery cucumbers with boiled crumbly potatoes!

Tips for hostesses

The quality of any workpiece depends on the hardness of the water used; tap water is not suitable for marinades and fillings, since it contains chlorine ions, which leads to softening of vegetables.

You can use spring water, well water, purified artesian water, in extreme cases - settled tap water, or even boiled water.

Crispy cucumbers with mustard

According to this recipe, we will cook monastery cucumbers immediately in jars, without first fermenting them. Monastery-style crispy cucumbers with mustard are an excellent appetizer for any festive table.

What to take:

• Gherkin type cucumbers;
• Salt, sugar - 2 tbsp each l. for 1 liter of marinade;
• Table vinegar 9% - half a glass per 1 liter of marinade;
• Spices and herbs - oak leaves, canuper, mustard seeds, dill inflorescences, horseradish root and leaves;
• Spring water or settled water.

We will prepare three-liter glass jars, lids, a seaming machine, a basin, a saucepan, a towel, oven mitts.

1. Rinse the cucumbers, dry them on a towel. Wash the herbs, leaves and dry them. Rinse the horseradish root, peel and cut into circles. At the bottom of the cans we put oak leaves and dill inflorescences, several circles of horseradish root, one canuper leaf each. Fill the jar with cucumbers up to the shoulders, cover with a sheet of horseradish.
2. Boil water in a saucepan and carefully pour cucumbers in jars. Cover it with lids, let it stand for half an hour, pour the liquid into a saucepan, simultaneously measuring its amount, boil it and repeat the hot pouring procedure. After the second pouring, let the jars cool slightly, again pour water into the pan, prepare the marinade from the drained liquid, salt, sugar and vinegar, boil it a little, removing the foam.
3. In each jar we put 1 tbsp. l. mustard seeds and pour boiling marinade to the top. We will immediately seal, turn the cans upside down, wrap them up and let them cool completely.

Such cucumbers are very aromatic, sweet and sour, moderately spicy. A real delight!

Monastery-style sweet cucumbers with Maheev ketchup

For lovers of sweet cucumbers, I can offer another monastery recipe using ketchup. You can take any ketchup, but I really love Maheev, it is very balanced in taste. The monastery-style canning of cucumbers will be carried out in liter glass jars.

What to take:

• Cucumbers of any size;
• Onions at the rate of 1 small head per 1 can;
• Salt - 1.5 tbsp l. for 1 liter of filling;
• Sugar - 4 tbsp. l. for 1 liter. fill;
• Vinegar 9% - 4 tablespoons for 1 liter of filling;
• Ketchup "Maheev" - 5-6 tbsp. l. for 1 liter of filling;
• Standing water or spring water.

Prepare glass jars with a thread on the neck, screw caps, 2 pots, a towel, oven mitts.

1. Wash the cucumbers, dry them, cut off the ends, cut into large circles. Peel the onions, cut into rings. At the bottom of each jar, put onion rings, then cucumber circles, and so, alternating, fill the jars to the shoulders.
2. Fill the jars with cold water, almost reaching the top, pour the water into the pan, measure the volume, calculate the amount of salt, sugar, vinegar, and ketchup for pouring. Boil water, dissolve salt, sugar in it, add ketchup, boil for several minutes, pour vinegar into the marinade. Fill the jars with cucumber and onion rings with hot pouring, without adding a little to the very top.
3. Put a towel on the bottom of the pan, place the jars, pour hot water up to the shoulders of the jars and bring the water in the pan to a boil.
4. We sterilize the cans for 10 minutes from the moment of boiling, remove them from the water bath and tighten the lids.
5. Turn the cans upside down. You do not need to wrap the jars, just cool them at room temperature, otherwise excessive heat treatment will soften the cucumbers.

This seaming is one of my favorites, the whole family asks for just such cucumbers for the winter. Sweet cucumbers with ketchup "Maheev" in the monastery style are a very profitable preparation, since not only cucumbers with onions are eaten, but the whole filling.

Cucumbers with apple cider vinegar

What to take:

• Small pimpled cucumbers;
• Red currant brushes (unripe, to be stronger) - 2-3 brushes per jar;
• Salt, sugar - 2 tbsp each l. for 1 liter of filling;
• Apple cider vinegar - 2 tbsp. l. for 1 liter of filling;
• Spices and herbs - 2 leaves of currants, cherries, red mountain ash per jar, 2-3 cloves buds, 10 allspice peas;
• Well water or purified water.

We will prepare glass jars, lids, a seamer, a saucepan, a towel.

1. Rinse the cucumbers, soak for a couple of hours in cold water, rinse, dry on a towel and cut off the ends. We will sort by size so that each jar contains greens of the same caliber.
2. In each jar we throw cloves and peppers to the bottom, put the cucumbers, shifting them with leaves, red currant tassels, fill the jars up to the shoulders.
3. Boil water and fill the jars neatly, not adding a little to the very top.
4. Let the jars stand for 20-30 minutes, pour the liquid into a saucepan, add all the ingredients for the marinade - salt, sugar, apple cider vinegar, boil a little and pour the cucumbers with boiling marinade.
5. We will immediately seal the cans, turn them upside down, wrap them up, cool them down.

In this recipe, sugar can be replaced with honey; honey must be added to the marinade at the very end of its preparation.

Cucumbers are sweet and sour, with a spicy clove aroma. It is impossible to break away from the bank!

Add a video with detailed explanations to your piggy bank of recipes for monastic cucumbers and be sure to try different preservation options, use aromatic herbs and spices more widely, achieve your unique taste and aroma in the blanks.

In order for the conservation process to go through calmly and easily, you need to free up a whole day for it in advance. You should also buy jars, lids, all the necessary spices (and this is not just salt) in advance, then it is enough to follow the described recipes, and there will be more and more seams in your cellar. You can still do it.

Cucumbers "Monastyrskie" (per liter jar)

What do you need:

• Several kg of cucumbers;
• Dill umbrellas that already contain ripe seeds;
• Five cherry leaves;
• Two bay leaves;
• Black peppercorns;
• Large tooth of garlic;

Per liter of marinade:

• Two tbsp. tablespoons of salt;
• Two tbsp. tablespoons of sugar;
• Two tbsp. tablespoons of table vinegar;

Rinse the cucumbers in ice water and leave in this water for two hours. This step should not be neglected, because, otherwise, the cucumbers will not be crispy. While the fruits are soaking, the jars need to be cleaned with soda, rinsed thoroughly and sterilized. Also, do not forget that tin lids also require sterilization.

Rinse the greens well and arrange them in prepared jars. If you have lush greenery, it is easier to target by 10%. This means that greens should not account for more than 10% of each jar. Spices, unlike herbs, are put in at the last moment, so you can put them aside for now. Place the cucumbers in the jars in an upright position. Then bring the water to a boil, dissolve the bulk ingredients for the marinade in it. Pour water into cucumbers with herbs, cover and let stand for a while.

Then pour the water back into a saucepan, add about 100 ml more water, add spices and boil for five minutes. Pour the cucumbers to the top with brine, pour in a spoonful of vinegar and roll up the lids. Cool down to send on a hard surface upside down, cover with a blanket.

Vodka recipe (no vinegar)

We have already considered an interesting option, cucumbers for the winter in jars of vinegar. But many modern housewives are wary of vinegar and do not want to use this ingredient in canning. Well, it can be successfully replaced.

What do you need:

• Cucumbers 2 kg;
• 2 tbsp. tablespoons of salt and sugar;
• Two medium heads of peeled garlic;
• A small spoonful of citric acid;
• 50 ml of vodka;
• One and a half liters of clean drinking water;
• Greens, here you can choose any greens at your own discretion;
• Spices are also chosen at their own discretion, who loves which more;

Rinse the fruit and soak in ice water for a couple of hours. It's great if you manage to change the water, then the cucumbers will be as crispy as possible. A jar of 3 liters. and prepare the lid for it for seaming. Add herbs, garlic, spices. Then put the cucumbers tightly into the jar.

To cook the marinade, salt and sugar, citric acid are dissolved in boiling water. Pour boiling marinade into cucumbers, leave for ten minutes. Then pour the same solution into a saucepan again, boil again, this time add water. That's it, now pour the brine into the cucumbers to the top, roll up the lids and put on cooling upside down. It did not seem to you that you do not need to pickle canned cucumbers according to the given recipe.

Lightly salted

The next option, how to preserve cucumbers for the winter in jars (with a video), talks about how to get cucumbers in winter that taste similar to lightly salted options. Cucumbers are taken in the amount that is. Use the herb at your own discretion, as well as spices.

For the brine, not quite standard ingredients are taken. You need three liters of water, a glass of salt. Dissolve the salt in water and bring to a boil. Pour cucumbers with herbs and spices in a jar with brine, which is boiling. Leave for two days: the fermentation process should begin. Then drain the brine into the sink: you won't need it anymore. Pour cucumbers with clean boiling water and roll up with sterile lids.

Barrels

Cucumbers will need to be salted in saline for five days. Then boil the saline solution three times, each time pouring into jars for 10 minutes. The trick is that cucumbers should be stored in a warm place, otherwise they can become sour.

For five kg of product, you will need dill with an umbrella, leaves and horseradish root, a leaf of black currant and an oak tree. You can add garlic, allspice, and even a chili pod. To prepare brine for 350 ml of water, take a dozen tablespoons of salt.

These are the methods suitable for canning in jars. As you can see, there is absolutely nothing complicated in the process of canning cucumbers and you should not be afraid of this process. It is necessary to prepare everything in advance, free up time and engage in culinary creativity.