Almost everyone likes pickled, crispy, spicy cucumbers. From generation to generation, recipes for the preparation of this healthy vegetable in banks for the winter. Of course, it is very important that the pickles are tasty and aromatic. To do this, you only need to use fresh cucumbers from their site or purchased in a store. Consider the most popular recipes for pickling cucumbers, which can be crunchy in winter.

How to choose the right ingredients?

Before starting preparations for the winter, you need to choose the right everything you need: jars, lids, spices, but of course the cucumbers themselves.

What varieties of cucumbers can be pickled

It should be noted right away that all types of this vegetable are divided into 3 varieties:

• salad cucumbers, which are eaten only fresh;
• pickled vegetables - suitable for canning and cold pickling;
• gherkins are versatile cucumbers, they can be pickled, salted and consumed unchanged.

For pickling and salting, it is better to select a product based on its external data. Cucumbers should be:

• no longer than 12-15 cm;
• with a dense skin;
• smooth, no damage;
• with a uniform dark green color;
• with sharp little thorns and pronounced tuberosity;
• the pulp is dense without voids;
• the seeds are small.

Fresh cucumbers and spices Right away it is worth making a reservation cucumbers for pickling should be ripe, but not overripe. When choosing a product for conservation, you need to take into account its type.
The most suitable varieties for salting:

1. Voronezhskie;
2. "Phoenix";
3. "Coastal";
4. "Crispy";
5. "Hermann";
6. "Brownie";
7. "Muromskie".

Optimal size for cucumbers

As mentioned earlier, pickling cucumbers should not exceed 15 cm, but the smaller the vegetable, the tastier the product turns out after conservation. The optimal fruit size is considered to be from 6 to 9 cm.

Selection of spices

When choosing ingredients for salting, each housewife relies on her own experience and the taste of her household. But there are spices, without which delicious, crispy cucumbers simply cannot be obtained - these are:

• peppers;
• salt, sugar;
• vinegar or citric acid;
• laurel and carnation;
• garlic and dill.

The same list includes parsley, garlic, basil and cilantro.

Selection of vinegar

It all depends on the recipe and storage method:

• it is assumed that the cucumbers will be stored in a cool basement, you can use 9% apple cider vinegar or lemon;
• if there is no such room, and cans with conservation will be in the apartment, at room temperature, then it is better to use vinegar essence.

How to cook so as not to get cloudy and swollen

It often happens that already on the third day, the brine in jars with pickled cucumbers begins to grow cloudy. Sometimes the lids are blown up during this process. In this case, young housewives are at a loss as to what to do.
Transparent marinade There are several reasons for the clouding of the brine:

• the cucumbers were not rinsed enough, from this the process of decay began in the jar;
• there is detergent left on the inside of the can - better;
• herbs and spices were of inadequate quality;
• iodized or sea salt was used in the preparation of the marinade;
• lids do not fit well and air has entered the cans.

The quality of the marinade determines how long the cucumbers will be stored. There are tricks in preparing the filling so that it remains light for a long time:

• put in a jar of cucumbers, two small tomatoes - this will significantly increase the shelf life of the product;
• to prevent bacteria from spreading in the jar, add paprika or horseradish leaves to the jar of cucumbers;
• mash with 9% vinegar essence or mustard powder - the shelf life of the cucumbers will increase;
• currant leaves are able to protect the brine from clouding - it is enough to take 2-3 leaves for a three-liter jar;
• you should not add a lot of garlic when canning, even if you like a very spicy product - garlic in large quantities softens cucumbers. They will be sharp, but they will not crunch.

If the lid in the jar is swollen, it means that pathogenic bacteria have begun to multiply in it - in this case, it is better to put the contents in the trash, otherwise food poisoning cannot be avoided.

Preparing cucumbers and spices

Before pickling, the cucumbers must be soaked in cool water for 6 hours. Marinate only those fruits that are plucked a day before pickling.

• give preference to those varieties that grow in the garden, and not in the greenhouse;
• use only rock salt when preparing the marinade;
• if you want the cucumbers to be stored for a long time - add vodka to the marinade;
• put a little washed and scalded spices on the bottom of the jar, it is better to add the second portion after the first layer of cucumbers.

And, of course, when working, your hands should be as clean as possible so that bacteria do not get into the brine.

How to roll up the banks correctly?

When rolling cans, you can use two types of machines, automatic and manual. Both methods have pros and cons. The main principles for seaming will be accuracy - so that the neck does not burst, and a snug fit of the lid.

How to sterilize jars

Below are popular crunchy cucumber recipes that almost all housewives will love.

Crispy pickled cucumbers for the winter

The components are listed for 3 cans with a capacity per liter:

• ordinary cucumbers - 2 kg;
• 9% vinegar - ½ tbsp.;
• garlic - 1 pc.;
• water - 3 l;
• dill - 3 umbrellas;
• currant leaves - 6 pcs.;
• hot pepper "Spark" - 1 pc .;
• horseradish leaf - half in a container;
• salt - 6 tbsp. l;
• sugar - 3 tbsp. l.

Preparation:

• gherkins or small cucumbers, prepare by cutting off the ends;
• put spices in the dishes - exactly half;
• put cucumbers in the dishes, not too tightly, but so that there are no large voids;
• lay the second half of the spices;
• add chopped "Spark" pepper;
• at the final stage - 1 dill umbrella.

Pickled cucumbers How to cook:

1. Add sugar, salt and vinegar to a pot of boiling water.
2. Fill the jars to the top with hot filling.
3. Cover with lids and place in boiling water to sterilize for 15-20 minutes.
4. take out the cans, roll the lids.
5. turn containers upside down and leave to cool.

Advice! To prevent the bottom of the tank from bursting during sterilization, put a towel or a wooden stand folded in several rows on the bottom of the pan.

Spicy pickled cucumbers "Fragrant"

Filling - per liter of water:

• salt - 5 tsp;
• sugar - 1 tbsp. l;
• diluted essence 9% - 5 tbsp. l.

Chop the greens finely:

• horseradish - leaves;
• Dill;
• parsley;
• celery;
• tarragon;
• garlic.

Pour the spice mixture and all ingredients into the jars, including ½ tsp. mustard powder.

Cooking principle:

1. Place gherkins in containers, as tightly as possible.
2. Put sugar, salt and essence in a boiling liquid.
3. Fill containers with fruits with boiling fill and send them for sterilization, covering them with lids.
4. We will sterilize in a water bath for 30 minutes, for this, a smaller container is placed in a large saucepan, water is poured into both and placed on a hot stove. As soon as the water in the lower container boils, you can put a jar of cucumbers in the upper one.
5. Take out the dishes, roll them up, turn them over and wrap them in a blanket - leave to cool.

Sweet pickled cucumbers

Components for a container of 1 liter:

• cucumbers - 700 g;
• garlic - 3 cloves;
• dill - 3 branches;
• water - ½ l;
• essence 9% - 50 ml;
• salt - 1.5 tsp;
• sugar - 3 tsp

Preparation as in the previous recipes.

Pickle cucumbers without sterilization by pouring

This method with lemon and without sterilization is designed for 2 liter containers

Components:

• gherkins;
• leaves of currant and horseradish;
• dark pepper and fragrant peas- taste;
• dill, lavrushka and garlic;
• mustard seeds.

For the pouring sauce:

• water - 1 l;
• salt - 2 tbsp. l;
• sugar - 3 l;
• citric acid - 1/3 tsp

Fill containers hot water will be 3 times.

1. Place spices and cucumbers in jars.
2. Add salt, lemon, sugar to boiling water.
3. Prepared containers should be carefully filled with filling of the edges.
4. Put the lids on the jar and set them in an iron bowl or saucepan, in which water is boiling on the stove. To prevent the bottom of the cans from bursting, rags folded several times are placed in a container with water.
5. Roll the lids well, turn the cans over and wrap them with a blanket until they cool.

Pickled cucumbers without vinegar

With citric acid

A method designed for 3 liter cans - we are preparing:

• fruits - 1 kg;
• water - 1 liter;
• lemon - 30 g;
• horseradish, grate - 15 g;
• onions - 50 g;
• garlic - 4 cloves;
• lavrushka - 2 leaves;
• Dill;
• peppercorns;
• sugar - 2 tbsp. l .;
• salt - 3 tbsp. l.

Cooking procedure:

1. Place all ingredients in jars.
2. Boil water, add salt, sugar, lemon.
3. The dishes with fruits are poured to the brim.
4. Cover the jars and place them in a pot of boiling liquid for sterilization.
5. Roll up the dishes, turn the lids down.

With red currant

Cucumbers with currants Components for a three-liter jar:

• cucumbers - 2.5 kg;
• red currants - 0.3 kg;
• currant leaves - 6 pcs.;
• dill umbrellas;
• garlic - 6-9 cloves;
• sugar - 6 tbsp. l .;
• salt - 3 tbsp. l .;
• lavrushka - 3 pcs.;
• cloves - 6 pcs.;
• allspice.

All the spices are added to the jar, the fruits are placed, red currants are thrown over the top. Fill with boiling water, sterilize for 20 minutes.

Crispy pickled cucumbers with mustard

Cucumbers in mustard sauce are very tasty.
Marinade with mustard Components for 2 liter jars:

• cucumbers - how many will come in;
• ready-made mustard - 3 tbsp. l;
• dill - 4 umbrellas;
• garlic - 4 cloves;
• horseradish - 1 sheet;
• currant - 8 leaves;
• peppercorns - 10 pcs;
• allspice - 4 peas;
• cloves - 4 pcs;
• sugar - ½ tbsp;
• vinegar 9% - ½ tbsp;
• salt - 1 tbsp. a spoon with a slide;
• water - 3 glasses.

How to cook:

1. Put ½ part of the spices on the bottom of the jars.
2. Put the first layer of cucumbers standing, tightly to each other.
3. Add the other half of the spices, except for 1 dill umbrella and 1 currant leaf.
4. Lay the second layer, but already lying down, so that more fruits come in, they can be cut in half.
5. fill the dishes with hot filling, which is prepared as follows: add sugar, salt and cooked mustard to boiling water. Let it simmer so that the mustard lumps disperse, add vinegar - it's done.
6. Cover the dishes with lids for no more than 20 minutes.
7. After sterilization, roll up, turn upside down and leave to cool.

Marinade with grated horseradish and tarragon

Pickled cucumbers with tarragon and horseradish Ingredients per liter jar:

• gherkins - depending on size 10 - 15 pieces;
• parsley - 2 branches;
• garlic - 2 cloves;
• currant - 2 leaves;
• sweet pepper ring,
• spices - to taste.

To marinate in half a liter of water:

• sugar - 30 g;
• salt - 40 g;
• Bay leaf;
• allspice;
• 9% vinegar - 70 ml.

Seaming method as in other triple pouring recipes.

Cinnamon gherkins - spicy cucumbers

Components for 4 three-liter cans:

• gherkins - 5 kg;
• a mixture of peppers - 14 peas in a 3 liter jar;
• cloves - 3 pcs.;
• garlic - 3 cloves;
• onion rings - 1 pc. on the bank;
• a teaspoon of cinnamon;
• salt - 150 g;
• vinegar 9% - 1 glass;
• bay leaf - 8 pcs.

Put spices and cucumbers in a container, fill with filling and sterilize.

Pickled cucumbers with bell pepper, basil and coriander

• fruits - 1 kg;
• pepper - 5 pcs.;
• garlic - 4 pcs.;
• dill - 2 umbrellas;
• horseradish - 1 root;
• basil - 3 sprigs;
• coriander - 1 l;
• black and allspice.

For pouring sauce (1 liter of water)

• salt - 4 l. st,
• sugar - 2 l. st,
• vinegar 9% - 3 l. Art.

Prepare fruits as for ordinary salting... Cut the pepper into 4 slices and remove the seeds.

Put cucumbers and peppers in the vessels. Fill with prepared filling and sterilize.

Pickled cucumbers with vodka

When using this recipe, mouth-watering cucumbers come out, as well as from a barrel.

Components for a three-liter can:

• cucumbers - 2 kg;
• leaves of currant, horseradish and laurel;
• peppercorns;
• dill - 2 umbrellas;
• garlic - 4 cloves.

• salt - 100 g;
• water - 1.5 l;
• vodka - 50 g.

Preparation:

When marinating, use the triple boiling water method. At the last stage, dissolve the salt in water while boiling, add vodka and pour the marinade into containers.

Cucumbers in Bulgarian

Ingredients:

• chop 1 onion into rings;
• garlic - 1 clove;
• a mixture of peppers - 10 pcs;
• laurel - 5 pcs;
• sugar - 1 tbsp. l;
• salt - 2 tsp;
• essences - 1 tsp;
• water - 0.5 l;
• gherkins - 0.5 kg.

The method of preparation is the same as in other recipes.

Pickled cucumbers with carrots

Only with carrots

Pickled cucumbers with carrots Pouring method as in other recipes, components as in classic salting cucumbers, only peeled and chopped carrots are added to 1 liter container.

With carrots, bell pepper and mint

For a liter container, take 1 carrot, chop in circles, and 2 bell peppers each - to clear of seeds and divide into 4 shares. In addition to spices, each jar is placed on a sprig of mint.

Unusual recipes

With pine twigs

For 1 kg of cucumbers, take 4 branches of pine 5 cm long. Put everything in processed jars.

• 100 g vinegar 9%;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1 liter of water.

With oak leaves

All components as in classic recipe, just add 3 oak leaves for each liter jar. Add the vinegar directly to the jar before pouring the marinade.

With oak bark

Components:

• horseradish, leaf and root;
• garlic 2 cloves;
• currants - 2 leaves;
• Dill;
• ring of pepper "Ogonyok";
• ground pepper;
• laurel;
• cucumbers.

To fill 1.5 liters of water:

• salt 2 tbsp. l .;
• sugar 1 tbsp. l .;
• vinegar 9% 2 tbsp. l .;
• oak bark 1 tsp

Pickled cucumbers in apple juice

Components per can of 3 liters:

Put in a container: mint, currant leaf, cloves, gherkins, as many will fit in the jar, on top of an umbrella of dill.

Prepare a dressing - 1 tbsp. l. salt per 1 liter of fresh apple juice.

Pour cucumbers and sterilize.

How and how much to store?

Store jars of cucumbers in a cool, dark place - preferably underground or in a basement. They can stand there for at least 2 years, provided they are properly sterilized. If this is not possible, then at room temperature, conservation will be preserved until the next harvest.

Benefit

Cucumbers contain a lot of complete trace elements that have a beneficial effect on the human body.

1. Iodine promotes good digestion.
2. The lactic acid released during canning lowers cholesterol levels and improves blood flow.
3. Fiber reduces the risk of malignant neoplasms.
4. The bacteria found in pickles have a beneficial effect on the intestinal microflora.
5. Brine, not only relieves hangover, but also has a laxative effect.
6. Small children should be given pickled cucumbers very carefully - the intestines can be upset.

Finally

After reading all the recipes presented above, you are sure to find a suitable one for all seven. Or maybe you want to try unusual recipe salting this useful and delicious vegetable... An important rule to help you get crispy, aromatic and tasty product- there should be a lot of cucumbers in the jar, but not enough filling.

I really respect 2-liter jars for curling cucumbers - for our family, a 3-liter jar is a lot, but a 1-liter jar is not enough.
Therefore, I try to do it in 2-liter ones.

We take for a 2-liter jar:

• Water - 800-900 ml
• Salt - 2 tablespoons
• Sugar - optional, i.e. you can not put it, if you put it - an incomplete tablespoon.
• Vinegar 9% - 60-70 ml.
• At the bottom of the can is a horseradish leaf, dill umbrellas, 3-4 cloves of garlic, cherry and currant leaves, several pieces.

1. Place the cucumbers tightly, cover with boiling brine and sterilize for 12-13 minutes. roll up the lid.
2. Perhaps so: Cold water, salt, horseradish leaves, currants, garlic, peppercorns, dill (umbrella).
3. Try this: Coarse salt. Garlic. Horseradish. Horseradish leaves. Currant leaves. Black peppercorns. Dill umbrellas. AND COLD WATER

Cold pickling recipe for cucumbers in three liter cans.

1. Sort the cucumbers as overripe vegetables are not suitable for salting. Wash them thoroughly, pour boiling water over them and put them in cold water for 2-3 hours.
2. After that, place the cucumbers tightly in a three-liter jar, shifting with periodically washed leaves, garlic, dill and pepper. Prepare a cold solution of table salt, based on 1 liter of water - 50 grams of salt.
3. Add 2 tablespoons of vodka on top, close the jar tightly with a plastic lid. Place it in the refrigerator or cellar.

Cold pickling of cucumbers in jars with vodka allows you to preserve their color and gives a peculiar taste, while they are stored for a long time.

Like a store. for a 3 liter jar of pickled cucumbers:

• 1.5 liters of water
• 3 tablespoons of salt
• 6 tablespoons of sugar
• 2 tablespoons vinegar 70%

1. boil everything
2. in a jar cucumbers, dill, mustard seeds (1 tablespoon), garlic, peppercorns, small hot pepper without seeds.
3. pour boiling water over the cucumbers,
4. after 30 minutes, drain the water into the pan and prepare the brine, pour it into the jar and roll it up, there is no need to wrap the jar. The cucumbers are excellent. these are sweetly spicy

Chili cucumbers

marinade for 4 liter jars:

• 5 glasses of water
• 1 cup vinegar 9%
• 1 cup of sugar
• 2 rounded tablespoons of salt
• 200 g chili ketchup (take without preservatives)

1. put peppercorns in jars, 0.5 tsp each. mustard, dill on a twig, currant leaves, horseradish to taste, cucumbers (preferably small),
2. pour boiling marinade, if there is not enough marinade, add a little boiling water to each jar (evenly) and set the jars to sterilize from the moment of boiling for 15 minutes, roll up

Probably there is no snack in Russia more popular than pickled cucumbers. These crispy vegetables taste great and are incredibly healthy. It is very convenient to roll cucumbers into liter containers, of course, if you have small family... Ready-made cucumbers are low in calories - only 16.1 kcal.

Cold method of pickling cucumbers in liter jars

One of the easiest and most common methods of salting is cold. The recipe contains:

• Cucumbers.
• Water.
• Table salt.
• Dill.
• Garlic.
• Horseradish.
• Black peppercorns.
• Bay leaf.
• Garlic cloves.

Process step by step:

1. Layers of herbs and spices are placed on the bottom of a liter container, if you wish, you can throw in a little chili.
2. Washed and soaked cucumbers are placed on top in dense rows.
3. To prepare the brine, take kitchen salt - 30 g and cold water 500 ml. Cucumbers are poured with cooked brine, leaving a couple of centimeters of empty space.
4. Withstand under a nylon lid for 5 days.
5. The brine is carefully drained, and the whitish nale, without removing the contents, is washed out by filling the jar several times cold water until the sediment is completely removed.
6. The boiled brine is again filled to the brim and the container is rolled up with a metal lid.

You can use nylon, but it is recommended to store it only in the basement and for a maximum of a year, instead of three.

Pickled cucumbers in liter jars - a step by step photo recipe

If you are a lover delicious pickles, prepare pickled cucumbers in liter jars. The recipe is pretty simple and doesn't require sterilization.

Your mark:

Cooking time: 55 minutes

Quantity: 1 serving

Ingredients

• Cucumbers: 500-700 g
• Sugar: 2 tbsp. l. with a slide
• Salt: 2 tbsp l.
• Vinegar: 30 ml
• Aspirin: 1 tab.
• Oak leaf: 1pc
• Mustard seeds: 1 tsp
• Dill seeds: 1 tsp
• Allspice: 5 pcs.
• Black pepper: 5 pcs.
• Cloves: 2
• Garlic: 2 zukba
• Water: 500-600 ml

Cooking instructions

Choose cucumbers of any kind, as long as they are ground. Small to medium in size. It is better not to use large ones, as they have large seeds. Rinse the vegetables thoroughly. Cover with cold water for a few hours. Change the water to fresh water every 40-50 minutes.



Drain the water, rinse the cucumbers. Cut off the ponytails on both sides. Medium and large can be cut into large rings.



Rinse liter jars with a washcloth with soda or laundry soap. Rinse thoroughly with cold running water. Do the same with the lids. Sterilize the container in any way. Pour boiling water over the lids for 8-10 minutes. At the bottom of the jar, put an oak leaf, mustard and dill seeds, allspice and black pepper, cloves and peeled garlic.



Place the prepared cucumbers on top. Put larger fruits on the bottom, smaller ones on top.



Boil water in a separate saucepan. Take a little more of it than the recipe says. Place a tablespoon in the center of the jar and pour boiling water over it all the way to the top. Cover with boiled lids and a tea towel. Leave it on for 15-20 minutes.



Empty the water into the sink. Sprinkle in salt, sugar and add an aspirin tablet. Cover with lids.



Boil water again and pour boiling water into a jar of cucumbers.



Seal, turn upside down, and wrap warmly. Leave it on for 1-2 days until it cools completely. Pickled cucumbers in liter jars are ready. Such a blank is perfectly stored in a room closet and in a cellar.



Crispy pickled cucumbers for the winter in jars 1 liter

If you want to surprise your loved ones with an original preparation, then the recipe with apple juice is optimal. For one serving you will need:

• 1 kg of fresh and small cucumbers;
• a little over a liter of clear apple juice;
• 30 g rock salt;
• the same amount of granulated sugar;
• a couple of mint leaves;
• dill umbrella;
• inflorescence of a carnation;
• 2 pcs. black peppercorns.

How to close:

1. The containers are washed with soda and dried in the oven.
2. The cucumbers are washed, placed in a suitable dish with cold water and left for a couple or three hours.
3. Rinse with cold water and then boiling dill and mint.
4. Processed herbs, spices are spread in jars, then cucumbers are tightly and covered with a lid.
5. Apple juice is poured into an enameled container along with salt and granulated sugar. Stir with a spatula, bring to a boil and cook until the ingredients are dissolved.
6. Cucumbers are poured with boiling marinade, rolled tightly and turned over.
7. Wrap up with a warm blanket and place in a cool place. Such cucumbers are stored for no more than six months.

Instead of apple juice, you can take grape or apple-pumpkin juice, and replace the usual spices with cherry and lemongrass leaves.

Vinegar recipe

Still, most people prefer a vinegar-based marinade. But here, too, you can experiment: for example, use the Polish version of pickling. Necessary:

• 4 kg of vegetables;
• 2 tbsp. l. chopped garlic;
• 1 tbsp. vegetable oil;
• the same 9% vinegar;
• 2 tbsp. water;
• 2 tbsp. l. salt and sugar.

How can it be preserved:

1. Cucumbers are washed with running water, cut lengthwise into 4 parts. Incubate for two to three hours in highly chilled water.
2. Prepare the marinade from water, vinegar and sugar (stir until completely dissolved).
3. Add vegetable oil with garlic and mix everything again.
4. Drain the water from the cucumbers, pour in the resulting brine and leave for a couple of hours in a large container.
5. Cucumbers are tamped into a glass container, poured with the same liquid, sterilized on fire for about 20 minutes, covered with lids.
6. Roll up and cool, then transfer to a cold place.

We are waiting for your comments and ratings - this is very important for us!

Pickled cucumbers - loved by many winter snack to any dish. Each housewife has her own favorite recipe for the winter for 1 liter jar, but sometimes you want to try something new. For example, sweet and crunchy cucumbers instead of the usual salty ones.

Sweet cucumbers with garlic

Finding pickled cucumbers to your liking is sometimes difficult - sometimes too sour, sometimes very salty. But according to this recipe for the winter for 1 liter of water, they always turn out to be excellent - tasty, crispy and sweet. The main thing is that they prepare very quickly and without any problems.

Ingredients for 1 liter of marinade:

• 2 Kg fresh cucumbers;
• 1 liter of water;
• 200 g sugar;
• 2 tbsp. l. salt;
• 6 tooth. garlic;
• 200 g vinegar 6-9%.

Cooking recipe with photo:

• Pour the required amount of water into a saucepan, add salt, sugar and vinegar in the proportions indicated in the list of ingredients. Mix with a spoon.
• We put the marinade on fire and bring to a boil. Then, remove the pan from the stove and cool to room temperature.

• We thoroughly wash and sterilize liter jars. Place the garlic on the bottom and lay the cucumbers - how much will fit.
• Fill with cooled marinade to the top.

• We put the cans in a large saucepan, close them with sterilized lids and pour water into the container.
• We turn on the heating and leave the jars in this state for 7-10 minutes. A sure sign of readiness is a change in the color of the cucumbers.

• We take out the cans from the pan, roll up the lids tightly and turn the blanks upside down. Cover with a towel or woolen scarf. Leave in this position until the marinade has cooled completely.

Such cucumbers are very well stored even in an apartment. They will winter well as in warm kitchen, and a cool pantry, cellar or refrigerator. The main thing is that cucumbers according to this recipe always remain crispy, regardless of the conditions of their keeping.

Sweet cucumbers for the winter "from mom"

In childhood, everyone had their own favorite recipe for pickled cucumbers, which mothers and grandmothers used in canning. The taste of these blanks will be remembered for a lifetime. Such sweet, crunchy pickled cucumbers prepared according to the recipe for the winter will surely impress any family member.

• 1 kg of cucumbers;
• 1 liter of water;
• 1.5 tbsp. l. salt;
• 2.5 tbsp. l. Sahara;
• 3-4 tooth. garlic;
• 5-6 peas of allspice;
• 2 carnations;
• leaves of currants, cherries;
• dill umbrellas;
• 2 tsp vinegar essence or 16 tsp. vinegar 9%.

Do you harvest cucumbers for the winter?
To vote

Cooking recipe step by step:

• Soak fresh cucumbers in cold water for 6-7 hours.
• We sterilize jars with lids in a convenient way. Put cleanly washed leaves and a dill umbrella on the bottom.
• Add the garlic.

• Put the prepared cucumbers tightly.
• Fill jars of cucumbers with boiling water for 10-15 minutes.
• For the marinade, take a saucepan with a liter of water, add salt, sugar and spices to it. We put on fire and bring to a boil. Stir so that the sugar and salt crystals dissolve well.
• Drain the boiling water from the cans and immediately pour the marinade over the cucumbers to the very top.

• Add 1 tsp to each jar. vinegar essence.
• Cover with lids and roll up.
• We turn over the cans, wrap them up and leave for 1-2 days.

Such a recipe is considered basic, so it can be supplemented with your favorite ingredients at will - onions, carrots, paprika or mustard seeds.

Sweet cucumbers without horseradish and sterilization

This recipe for sweet pickled cucumbers for the winter can be repeated without additional sterilization, or you can still steam the jars. In any case, they will be crispy, sweet and will last safely until winter.

Ingredients for 1 liter of marinade:

• 1 kg of cucumbers;
• 1 sweet pepper;
• 2 dill umbrellas;
• 6 tooth. garlic;
• 4 allspice peas;
• 10 black peppercorns;
• 2 bay leaves;
• 1 tsp vinegar essence;
• 1 liter of water;
• 1 tbsp. l. salt;
• 2.5 tbsp. l. Sahara.

Recipe:

1. Rinse the cucumbers thoroughly and soak them in cold water for several hours.
2. We wash jars with lids with soda to kill germs.
3. Scald bay leaves and dill umbrellas with boiling water.
4. Bell pepper cut into small pieces and put in jars.
5. We put it in banks bay leaves, dill umbrellas and garlic cloves.
6. Add 2 allspice peas and 3-4 black peas.
7. Cut the tails off the cucumbers and put them in the jars, first vertically, and then fill the remaining space with them, as necessary.
8. Add garlic and dill on top.
9. Pour boiling water over the cucumbers, cover with lids and leave for 10 minutes.
10. We drain the water into a saucepan and cover the jars with lids so that nothing superfluous gets into them.
11. Boil the water again and fill the jars with it again.
12. Cooking the marinade. Add salt and sugar to 1 liter of water, in the indicated quantities, and boil.
13. We drain the water of the second fill from the cans and fill them with hot marinade to the very top.
14. Add 0.5 tsp. vinegar essence for each liter jar, cover with lids and roll tightly.

We turn the cans over, check the tightness and wrap them with a blanket until they cool completely.
As it cools, the cucumbers will change color. This is due to the vinegar essence.

It's easy to cook pickled cucumbers so that they remain crispy and sweet in winter if you have a time-tested recipe for 1 liter jar at hand. And if this is not yet in your home cookbook, feel free to adopt the options listed above and experiment to find the best.