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

Ingredients for making pickled cucumbers

Cooking step by step with a photo of pickled cucumbers

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

Tell me, who doesn't like spicy, spicy, crunchy pickled cucumbers? Who else has not hidden the best recipe for preparing them for the winter in jars, passed down from generation to generation? Each housewife sooner or later finds such a recipe and the preparation of juicy vegetables for the winter turns into a wonderful tradition, as well as their use on holidays in salads, as a snack or just tasty addition To hearty lunch or dinner.

Crispy pickled cucumbers are loved by both adults and children. Their main secret, of course, is to make homemade canned food natural and tasty. They use both their own cucumbers from the dacha harvest, and store ones, but always the freshest. After all, where does the crunch of a sluggish old cucumber come from?

Today I will tell you about recipes for making delicious pickled cucumbers with a must-have attribute - a ringing crunch!

Step-by-step recipe for making crispy pickled cucumbers - blank with vinegar

What is the main difference between pickled and pickled cucumbers? That's right, in the fact that they are poured with a marinade of spices, salt, sugar and, of course, vinegar. Vinegar in such a recipe becomes the most important preservative, the one that prevents the cucumbers from spoiling, and the dominant note in the taste.

I know that there are great lovers of pickled cucumbers, who have such a love for this type of canning solely for the spicy sour taste.

The second most important components after vinegar are aromatic herbs and spices, as well as other vegetables and even berries that decorate the taste of cucumbers and make it recognizable.

The most common recipe, which can rightfully be considered basic, is crispy pickled cucumbers with herbs from the garden and garlic.

To prepare such cucumbers you will need:

• fresh cucumbers small to medium size - 1 kg,
• fresh dill - 2 umbrellas or small bunches,
• black currant leaves - 4-6 pieces,
• horseradish leaves - 1 piece,
• garlic - 4 cloves,
• black pepper - 6 peas,
• allspice - 8 peas,
• cloves - 2 sticks,
• sugar - 2 tablespoons
• salt - a tablespoon
• vinegar 9% - 8 tablespoons or vinegar essence 70% - 2 teaspoons.

This amount of cucumbers fits in two liter jars. All spices and herbs are calculated per liter of marinade. About that much marinade is needed to preserve crispy pickled cucumbers for the winter.

Only small cucumbers no more than 12-13 centimeters are suitable for pickling; set aside large specimens for pickling. Always check the firmness of the vegetables and the thickness of the skins. A skin that is too thin and delicate, which is easy to pierce with a fingernail, will not crunch as a result.

Pickled cucumbers must always have pimples and a uniform dark green color, without yellow spots and butts. The yellowness suggests that the cucumbers lacked moisture during the growth process. Crispy pickled cucumbers will not work out of these either.

Preparation:

1. Wash the cucumbers that you are going to pickle thoroughly in advance. Make sure they are fresh, free from spoilage and have no flabby soft sides.

Pour cold water over the cucumbers and leave to soak for 4 hours. In an ideal situation, especially in the summer heat, the water should be changed, if it gets warm, back to cold water.

2. Wash all leaves and herbs for the marinade. Prepare the correct amount of spices.

3. Sterilize jars and lids. There are many ways to do this:

• put the jars upside down over a pot of boiling water using a special lid with holes,
• heat the jars with a little water in the oven,
• boil jars with a little water in the microwave.

I use the latter method because it is very simple and fast. You just need to wash the jar of baking soda, then pour water into it for about 1-2 fingers and put it in the microwave for 3-4 minutes. The water in the jar should boil vigorously for a couple of minutes, the rising steam will sterilize the glass. As my husband says: "There will be nothing alive."

The main thing is to take them out carefully, because they will be extremely hot. Use potholders, mittens, and towels.

The lids are sterilized by boiling in a ladle of water. Boiling for five minutes is enough.

4. Aromatic herbs, leaves and spices are placed in prepared and slightly cooled (so as not to burn hands) jars.

Place 1 umbrella of dill (or a small bunch) in each jar. Divide the black currant and horseradish leaves in half. Also, two cloves of garlic in each jar and the same amount of peppercorns. In fact, all spices are divided equally into two cans. For what? So that the marinade and cucumbers in two different jars have the same taste.

5. Now for the fun part. Did you love Tetris as a child, as I loved it? Why Tetris? Because it is the turn of the cucumbers to take their place in the banks. To do this, they must be decomposed as tightly as possible.

Never use crooked cucumbers for pickling. This kind of Tetris would be too difficult. Good even cucumbers must first be placed vertically to fit the maximum amount. And then lay horizontally on top. If necessary, the cucumbers can be cut into pieces to fill the entire space of the jar.

Crispy pickles should fill the jars as much as possible.

6. Boil a kettle or pot of water. Then pour boiling water over the cucumbers laid in a jar to the very top. Straight along the rim of the can.

Boiling water will sterilize cucumbers and herbs. Leave the jars for 15 minutes with boiling water inside.

7. Prepare the marinade. To do this, pour a liter of water into a separate saucepan, put salt, sugar, pepper and cloves in it.

Place the saucepan on the stove and bring to a boil, stirring occasionally. The salt and sugar should completely dissolve. Let it simmer for a couple of minutes and remove from heat. Add vinegar to the marinade immediately.

8. Once the marinade is ready, drain the boiling water from the cucumbers and replace it with the marinade. Pour it in exactly the same way to the very edge of the can. The marinade should be enough to fill both cans.

Once filled, close the lids. If you are using curling ones, then wrap them up as tightly as possible to the maximum of your strength. If you have special thin seaming caps, keep the seaming device close at hand and roll it up right there.

9. Once screwed, turn the cans upside down and place them on the lids. Check with a tissue or finger to see if liquid is leaking at the neck. If it leaks, then it is necessary to urgently replace the covers with new ones. To do this, you can sterilize more lids than cans. Spares never hurt.

Wrap upside-down jars in a thick, thick blanket and leave to cool until they are at room temperature. This will take at least a day, so immediately come up with a place where your jars will stand until they cool and will not interfere with anyone.

After a day, or better than two. Check the jars again for leaks and calmly put them in the maturing cabinet.

Delicious crunchy pickles will be ready after a while and are best consumed in winter. Bon Appetit!

Crispy pickled cucumbers in liter jars with currant berries

One more interesting recipe cooking pickles, which I discovered a couple of years ago. I really love when cucumber marinade is prepared with the addition of various flavors. She herself experimented with berries, vegetables, spices. I liked the recipe with black currant for its uniqueness. And it also came in handy when the berry harvest ripened at the dacha along with the cucumbers. If you have the same situation, then be sure to try preparing crispy pickled cucumbers with currants.

To prepare 1 kilogram of cucumbers you will need:

• fresh cucumbers - 1 kilogram,
• garlic - 4 cloves,
• greens or dill inflorescences - 2 umbrellas or small twigs,
• black currant leaves - 2 leaves,
• cherry leaves - 4 leaves,
• black currant berries - 4 branches,
• hot red pepper in pods - 1 pc,
• Bay leaf- 2 pcs,
• allspice peas - 4 pcs,
• cloves - 2 pcs,
• table salt - 2 tablespoons,
• granulated sugar - 1.5 tablespoons,
• vinegar 9% - 8 tablespoons (80 grams).

How to make crispy pickles for the winter:

Since in the first recipe I described in great detail almost all the steps of pickling cucumbers, then in this I will do it more briefly so as not to repeat myself. After all, a lot will have to be done in exactly the same way.

1. First of all, soak the cucumbers in cold water. It is this process that will help them become elastic and crispy later, even after long marinating in jars. We pickle cucumbers for the winter, which means we won't eat soon.

Pour cold water over the cucumbers and leave for at least 3 hours.

2. Sterilize jars that have been well washed with baking soda. For 1 kg of cucumbers, you will need 2 jars with a capacity of 1 liter. If there are more cucumbers, increase the number of jars and marinade components proportionally. So for two kilograms of cucumbers, multiply all the numbers by 2.

Sterilization can be done quickly in the microwave. Just pour about 100 grams of water into a jar and microwave it for 3 minutes. The water will boil and steam sterilize the jars.

3. Put the spices in the finished jars. Put in each jar: 1-2 cloves of garlic, a currant leaf, two cherry leaves, a ring of red hot pepper, twig or inflorescence of dill, bay leaf.

4. Place the cucumbers on top of the herbs. This is done with the highest possible density. The bottom row of cucumbers is placed vertically. And the top is filled with pieces of cucumber, even if they are small rings. Put currant berries on top, 5-8 pieces per jar (that is, one twig). You can also put another small branch of dill on top. This makes crunchy pickled cucumbers even more flavorful.

5. Boil water in a kettle and immediately after turning off, fill the jars with cucumbers to the very top. Cover with lids that have been sterilized in boiling water. (put a ladle of water on the stove and let the lids boil in it for a few minutes). Let it brew for 1-0 minutes and drain the water.

6. Repeat pouring boiling water over cucumbers for 10 minutes. But after the second pouring, do not pour out the water, but pour it carefully from the cans into a large saucepan. We will prepare a marinade from this water. The aromas of cucumbers, herbs and currants are now mixed in it, and the color has become slightly pinkish due to the berries.

7. Add salt, sugar, pepper and cloves (that is, any remaining spices) to the marinade water and stir. Put on fire and bring to a boil. Let it simmer for a couple of minutes, then remove from the stove and add the required amount of vinegar to the marinade. Attention! Do not boil with vinegar, it is added at the end.

8. Pour the prepared hot marinade into the jars with a large ladle. The liquid should cover all the cucumbers to the top of the jar.

9. Then close the lids immediately. Tighten them very tightly and turn the jar upside down. Check the edges of the jar near the lid, there should be no seeping water. Now put all the jars together and wrap them in a blanket. In this form, they should stand for a day or even more until the banks have completely cooled down.

After that, the jars can be removed to a dark place, such as a closet, and stored until winter. In this form, crispy pickled cucumbers do not spoil for a very long time, and when you open them, you will definitely like the result.

Help yourself to your health!

Recipe for making crispy pickled cucumbers for the winter without sterilization

Traditionally, I share a video recipe, which I also used when preparing cucumbers. It will help you understand the whole process more clearly. In this recipe, there is no need to sterilize cucumber jars and lids. You may find it helpful.

As you can see, the principles of procurement are very similar. The difference will mainly be in how much additional flavor your crunchy pickles get, depending on what spices and herbs are added to the marinade.

Pickled cucumbers with chili ketchup - an original and delicious recipe

To prepare such original cucumbers you will need:

• cucumbers - 1 kg,
• hot chili ketchup - 4 tablespoons,
• bay leaf - 2 pieces,
• allspice - 4 peas,
• garlic - 2-4 cloves,
• black pepper - 6 peas,
• salt - 1 tablespoon
• sugar - 2 tablespoons
• vinegar 9% - 70-80 gr (7-8 tablespoons).

Preparation:

The preparation of such pickled cucumbers is quite standard, with the exception of the marinade. Therefore, for more detailed description you can go up to the beginning of the article for the first recipe.

1. Pour cleanly washed cucumbers with cold water and leave for 3-4 hours.

2. Sterilize the jars using your preferred method. (you can also read about this in the very first recipe, I share my proven method).

3. Prepare the marinade. To do this, pour water into a saucepan, then add salt, sugar and chili ketchup. Stir well and let it boil. After 2-3 minutes of boiling, remove from heat and pour in vinegar.

4. Place bay leaves, garlic and pepper in the jars, dividing the spices equally between the jars.

5. Then stack the cucumbers very tightly.

6. Now pour very hot, freshly boiled marinade over the cucumbers in the jars. The marinade should not have time to cool down. It will be red in color and crunchy pickles will look like they are cooked in tomato juice.

7. Hot jars, immediately after pouring the marinade, must be screwed up or rolled up (depending on what you are using), turned over and put on the lids. Check the tightness of the cans. Wrap with a blanket and leave for a day until it cools completely.

The result will please you very much. Bon Appetit!

Cucumbers themselves are not spicy. taste, especially when it comes to overripe fruits. To give them a richer flavor, people have come up with many recipes for pickling them.

The calorie content of cucumbers will depend on each specific method. On average, there are 16 kcal per 100 grams of product.

Cucumbers for the winter in jars - a step by step photo recipe

Salting cucumbers is a responsible and long process. To make your cucumbers crispy and tasty, we offer you next recipe preparation of conservation.

Your mark:

Cooking time: 3 hours 0 minutes

Quantity: 10 servings

Ingredients

• Cucumbers: 10 kg
• Dill: 4-5 bunches
• Sweet pepper: 2 kg
• Garlic: 10 heads
• Salt, sugar: 2 tsp each per can
• Ground pepper: to taste
• Vinegar: 2 tbsp l. per serving

Cooking instructions

For pickling, choose cucumbers that are small and of the same shape. Place them in a basin and rinse with cold water.



Wash the dill.



Clear Bell pepper from seeds.



Peel the garlic.



Cut it into washers.



Prepare the salt and vinegar.





Perform the same action with the covers.



Place pepper and dill at the bottom of the jars, and then cucumbers. Add two teaspoons of salt and sugar and ground pepper. Pour boiling water over the contents of the jar and cover with a lid.



After 10 minutes, pour and boil the brine in a large container.



Then fill it back up. Add vinegar at the rate of 2 tablespoons of 9% vinegar to 1 liter jar cucumbers.



Roll up the cans. Put them upside down for several days, wrap them up with a blanket.

Recipe for crispy cucumbers for the winter in jars

The proposed recipe allows you to give the cucumbers a special, moderately spicy taste, while the cucumbers will not lose their crunchy characteristics.

To close the crunchy cucumbers for the winter, you would need:

• cucumbers - 5 kg;
• one bitter pepper;
• horseradish root;
• head of garlic;
• 10 cloves;
• allspice and black pepper - one dessert spoon each;
• 6 leaves of bay leaves;
• on an umbrella of parsley and dill;

For cooking marinade you will need:

• 1.5 liters of water;
• 25 gr. vinegar 9%;
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara.

Conservation process:

1. We sterilize 3 one and a half liter glass jars.
2. We put all the spices in equal parts in each jar. The seeds should be removed from the hot pepper, and the horseradish should be chopped.
3. Wash cucumbers and cut off the ends. We transfer them to a large container and fill with cold water. Let them stand for 2 to 4 hours.
4. After this time, we take out the cucumbers from the container and, sorting by size, put them in jars.
5. In a separate container we prepare boiling water, which we then fill in the cucumbers, and cover with lids on top.
6. It takes 10 minutes to warm up. Pour the water back into the pan, add sugar and salt.
7. While the brine is being prepared, prepare a second portion of water for sterilization in a separate saucepan. It is also poured into jars of cucumbers, allowed to warm up for 10 minutes and drained.
8. When the brine boils, they need to pour the jars, but first you need to pour vinegar into them.
9. Banks should be rolled up, put in a dark place.

We suggest you watch a video of a recipe for delicious crispy cucumbers for the winter.

How to close cucumbers for the winter in liter jars

This method is suitable for small family who doesn't like big cans in the fridge.

For such preservation, you you need to stock up:

• small cucumbers;
• 2 p. water;
• two tbsp. l. Sahara;
• four st. l. salt.

The rest of the components are calculated per liter jar:

• 1 head of garlic;
• three cherry and currant leaves;
• 1/4 horseradish leaf;
• half an oak leaf;
• dill umbrella;
• 6 peas of allspice and black pepper;
• with one red peppercorn, but only a piece equal to 1 or 2 cm is placed on one jar;
• one tablespoon of vinegar 9%.

Conservation process cucumbers for the winter

1. The cucumbers are washed and transferred to a deep container for pouring water.
2. Banks are thoroughly washed and sterilized. You also need to remember about the lids, they need to be boiled in a separate container.
3. Mix all the spices.
4. Preparing water for sterilization.
5. First, put spices in each jar, and then cucumbers, pour boiling water, cover with lids and set aside for 15 minutes to warm up.
6. After 15 minutes, carefully drain the hot water, move it to the stove and after boiling, add salt and sugar there.
7. Pour vinegar into each jar and fill it with brine.

It remains to roll it up, turn it over to check for the quality of seaming, and wrap it up with a blanket for further sterilization.

Pickled cucumbers in jars for the winter - a step by step recipe

The recipe below will surprise your family with its unique taste and pleasant crunch. For pickling cucumbers for the winter according to this recipe, you need to prepare the following products:

• small cucumbers;
• 2 leaves of lavrushka;
• 2 cloves of garlic;
• 4 peas of black and allspice;
• 1 tsp mustard seeds;
• two currant leaves;
• dill umbrella.

For the marinade you will need:

• 6 tbsp Sahara;
• 3 tbsp salt;
• 6 tbsp vinegar 9%.

To cook such cucumbers for the winter can be done in a few steps:

1. Combine all the spices into a homogeneous mixture.
2. Chop the dill umbrella and currant leaves.
3. Rinse the cucumbers well, cut the tails on both sides and place in a deep container. Cover with water and set aside for 2 hours.
4. Prepare jars, wash and sterilize.
5. Pour water into a saucepan and put it on fire. As soon as it boils, it can be poured over jars of cucumbers.
6. Spices and cucumbers need to be placed at the bottom of the cans.
7. Pour sugar and salt there and pour vinegar.
8. After boiling, the water should be allowed to stand a little and cool down and only then fill the jars.
9. Place the filled sterilization jars in a large saucepan, cover them and let them boil for 15 minutes. Do not forget to put a towel on the bottom of the container.
10. After 15 minutes, the cans are rolled up.

Pickled cucumbers are ready for the winter!

Salting cucumbers for the winter in jars without vinegar

The proposed option for preserving cucumbers for the winter does not involve the use of vinegar or other acid.

For such a recipe, you will need these products:

• 2 kilograms of cucumbers;
• 2.5 liters of water;
• 110 grams of salt;
• 2 horseradish leaves;
• 15 cherry and currant leaves each;
• 5 walnut leaves;
• 2 dill umbrellas;
• 2 pods of hot pepper;
• 1 horseradish root.

Process canning looks like this:

1. The cucumbers are washed and placed in a deep basin for further filling with water. If they have just been collected, then the soaking procedure can be skipped.
2. After 2-3 hours, the water is drained and the cucumbers are washed.
3. Grind horseradish and bitter peppercorns.
4. Layers of herbs, chopped horseradish with pepper, cucumbers, again herbs with horseradish and pepper and cucumbers are placed in a large saucepan. The last layer should be the sheets.
5. Pour into a separate container cold water, pour sugar and salt into it, and mix until completely dissolved.
6. The prepared filling is covered with layers of cucumbers with herbs, covered with a lid and placed under pressure for 5 days.
7. After 5 days, the brine is poured into a saucepan, all the spices are removed, and the cucumbers are thoroughly washed.
8. They are placed in pre-prepared jars.
9. Pour marinade up to the very top and let stand for 10 minutes.
10. After 10 minutes, it must be drained back and put on fire to boil.
11. As soon as it boils, cans are poured over them and rolled up.

How to close cucumbers in vinegar jars

In the proposed option, the preservation of cucumbers for the winter is supposed to use vinegar, and all the components are taken from the calculation of a 3-liter jar.

To preserve with this method, you need to prepare:

• small cucumbers;
• 2-3 tbsp vinegar 9%;
• red hot pepper - a piece of 2 cm;
• 2-3 cloves of garlic;
• 2 tbsp dill seeds;
• 1 tbsp. a spoonful of chopped horseradish root;
• 5 currant leaves;
• 9 allspice peas.

For filling you will need:

• 2 tbsp sugar and salt l. for every liter of liquid.

Instructions for cooking cucumbers for the winter in jars of vinegar:

1. Cucumbers wash well and fit into a large basin for further filling with water for one day.
2. Banks are washed and sterilized.
3. Spices and cucumbers are placed in each jar.
4. The lids are boiled in a separate saucepan.
5. On average, one three-liter can requires 1.5 liters of liquid. Having calculated the amount of water, we put it on the fire to boil.
6. As soon as the future filling boils, fill the jars with it and let it stand until the air bubbles come out.
7. We pour the water into a saucepan, pour salt and sugar into it and mix thoroughly. Bring the filling to a boil.
8. We place the cans in a large saucepan.
9. Pour vinegar into each and fill each jar with ready-made brine.
10. Cover with lids and leave to sterilize for 5-7 minutes.
11. We roll up the jars of cucumbers.

A simple recipe for cucumbers for the winter in jars

This is a simple recipe for cucumbers for the winter used by many housewives, so it can rightfully be called a classic.

Ingredient proportions are based on one 3-liter can, so you will need to adjust the amount of food as needed.

What do you need prepare:

• 1.5-2 kg of cucumbers;
• 5 leaves of currants and cherries;
• 2 horseradish leaves;
• 5 cloves of garlic;
• 1 bunch of dill;
• 1 liter of water;
• 2 tbsp. l. salt;
• 2 tbsp. tablespoons of sugar.

Canning is performed in several steps:

1. The cucumbers are washed, the tails are trimmed and filled with cold water for 4 hours.
2. Banks are washed and sterilized.
3. The lids are boiled in water.
4. The greens are sorted out and crushed.
5. Each jar contains all the spices, with the exception of horseradish.
6. Cucumbers are placed on top of the spices and covered with horseradish leaves.
7. Sugar and salt are poured into pre-boiled water.
8. Jars of cucumbers are poured with it and rolled up.

After a month, the cucumbers can be served.

Cucumbers with tomatoes in jars for the winter - a delicious recipe

For fans of allsorts, this method is very suitable. All components are indicated per liter can.

To preserve cucumbers with tomatoes for the winter using this method, you will need:

• 300 grams of cucumbers;
• 400 grams of tomato;
• 1 bitter pepper;
• paprika - to taste;
• a few sprigs of fresh dill;
• 3 cloves of garlic;
• 1 horseradish sheet;
• 2 bay leaves;
• 3 peas of allspice;
• 1 tbsp. a spoonful of salt;
• 1/2 tbsp. tablespoons of sugar;
• 1 tbsp. a spoonful of vinegar 9%.

Canning tomato with cucumbers is performed in several steps:

1. Cucumbers with tomatoes are washed well. Pierce each tomato in the area of ​​the stalk for good salting.
2. Prepare containers, wash and sterilize.
3. Boil the lids in a separate saucepan.
4. Lay in each jar in layers: spices, cucumbers without tails, tomatoes.
5. Laying must be done very tightly to eliminate gaps. You can thicken it with rings of chopped cucumbers.
6. Pour water into a saucepan for pouring and put on fire.
7. Add sugar and salt to the jars and pour boiling water over it.
8. Put a towel in a large saucepan and set the sterilization jars for 10 minutes.
9. We take out the cans and roll up.

Cucumbers with tomatoes for the winter - video recipe.

Cucumbers for the winter in jars with mustard

Cucumbers for the winter, canned with mustard, are well stored both at home and in the basement. They taste aromatic and piquant.

To preserve cucumbers using this method, you need to prepare:

• small cucumbers;
• 100 ml vinegar 9%;
• 5 tbsp. tablespoons of sugar;
• 2 tbsp. tablespoons of salt.
• 2 cloves of garlic;
• one dill umbrella;
• 1/4 carrots;
• 0.5 teaspoon of mustard.

The whole process is performed in several steps:

1. The cucumbers are washed.
2. Banks are prepared, washed and sterilized.
3. Mustard is laid on top.
4. Salt with sugar and vinegar are added to the water and jars are poured with this marinade.
5. Jars are placed in a large saucepan for further sterilization for 5-7 minutes after boiling.
6. Get out the cans and you can roll up. Spicy cucumbers ready for the winter with mustard!

A cold way to close cucumbers for the winter in jars

Today, you can find many ways to prepare cucumbers for the winter, but we offer the simplest version of this delicacy - this is the cold method.

All ingredients are taken per 3 liter jar.

• even small cucumbers;
• 1.5 liters of water;
• 3 tbsp salt;
• 5 black peppercorns;
• one head of garlic;
• two bay leaves;
• 2 leaves of currant, horseradish and tarragon.

Execution of works according to this plan:

1. The cucumbers are washed.
2. Banks are sterilized.
3. Each jar contains spices and cucumbers.
4. Pour water into the jar and immediately drain it, so you will find out the right amount of water for filling.
5. Add salt to it and refill the jars with it.
6. Close them with nylon caps and install them in the cellar.

After 2 months, you can start tasting.

Cucumbers for the winter in jars without vinegar - a diet recipe

Vinegar destroys some of the beneficial trace elements and vitamins, so many housewives prefer to use the dietary method of harvesting cucumbers for the winter in jars.

For this you would need:

• small cucumbers;
• 2 sprigs of tarragon;
• one dill umbrella;
• 1/3 horseradish leaf;
• 2-3 leaves of currant and cherry;
• 4 cloves of garlic.

To fill:

• 1 liter of water;
• 2 tbsp. tablespoons of salt.

Conservation cucumbers using this method can be done in several steps:

1. The cucumbers are washed, transferred to a deep basin and filled with water for 5 hours.
2. Spices and cucumbers are placed in sterilized jars.
3. Salt is added to the water, mixed thoroughly and poured into jars with cucumbers.
4. Leave to ferment for 3 days, then drain, boil, fill the jars and roll up.
5. Let them cool naturally.

As you already understood, there are several ways to prepare cucumbers for the winter, but in order to please you with the final result, you must follow some recommendations:

• Harvesting cucumbers must be done on the day of picking, picking them up by size.
• For filling, it is better to take deep water from wells or wells. In apartment conditions, it is better to take additional purified water, and not from the tap.
• Be sure to soak the cucumbers before preserving.
• Glass jars must be sterilized.
• Use currant, cherry or oak leaves as spices.
• For storing ready-made cucumbers, it is better to use a cellar or basement.

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

The time has come when cucumbers begin to ripen and, of course, they need to be pickled in order to enjoy their crunch in winter. Why are pickles so popular? Because it is always a welcome snack for many dishes, both for a regular dinner and at a feast. I have several ways to marinate them for the winter with various spices, and they are all proven.

To make the harvest really tasty, I take cucumbers from my harvest, or I buy them in a store, but always fresh. If they are fresh, then they must be crispy. You also need to remember that for pickling it is better to select small cucumbers that have tubercles with black thorns. From experience, banks with such practically do not explode.

Among the ingredients, in addition to sugar, salt and vinegar, recipes often include currant leaves, horseradish, cherry and dill. The presence of such ingredients in cans allows cucumbers to get saturated with their aroma and taste. I advise you to definitely use them when cooking.

How nice it is to get a jar of crunchy sweet cucumbers in winter. I use them both in salad and as a snack. As tasty as fresh, as if just plucked from the garden. It is more convenient to marinate them in a 1 liter jar.

Ingredients for 0.5 kg of cucumbers:

• 1 liter of water;
• 0.7 tbsp salt;
• 1.5 tbsp Sahara;
• 3 peas of allspice;
• 1 clove;
• 2 cloves of garlic;
• 2 currant leaves;
• 1 cherry leaf;
• 1 dill umbrella;
• 1 tsp vinegar essence.

Preparation:

1. Put black currant leaves, dill umbrella and cherry leaf in a sterilized jar. Next, put the cloves of garlic and then the cucumbers (previously soaked in water for 6 hours), trying to tamp them tightly.

Choose small cucumbers with firm flesh.

2. Now we are preparing the sweet pickle. Pour 1 liter of water into a saucepan, add salt (not iodized!), Sugar, allspice, cloves to it. Put on the stove, bring to a boil and stir to dissolve the sugar and salt. Boil for 2-3 minutes.

3. Then drain the boiling water from the jar and pour the resulting boiling brine. Add 1 teaspoon of vinegar essence and close with a sterilized lid.

4. Turn the cans over to make sure nothing leaks. Wrap in newspaper and cover with a blanket until it cools. Withstand 1-2 days.

How to make crispy cucumbers for apartment storage

Pickled cucumbers for the winter can be stored not only in the cellars, but also simply in the apartment. These will stand all winter and will not sour even if the room temperature is! And here it is advisable to choose small cucumbers, with pimples.

Ingredients for 3 liter cans:

• 1.5 kg of fresh cucumbers;
• 3 dill umbrellas;
• 3 horseradish stalks;
• 6 currant leaves;
• 6 cherry leaves;
• 3 cloves of garlic;
• 15-18 black peppercorns;
• 6 allspice peas;
• 6 carnations;
• 3 tsp salt;
• 6 tsp Sahara;
• 1.5 tsp vinegar 70%.

Preparation:

1. We wash the cucumbers thoroughly. They must be free from damage, stains, dirt. Pour them in a saucepan with very cold water and keep for 2 hours.

2. In the meantime, you can prepare the banks. Rinse them with baking soda and rinse with water. Then sterilize over steam for about 10 minutes. Also boil the lids for 5 minutes.

Pour boiling water over the leaves of cherries, currants, horseradish, as well as dill umbrellas for a minute for additional sterilization.

3. Now in 3 liter jars we put the following ingredients in equal amounts - garlic cloves, allspice peas, black peppercorns, cloves, cherry leaves, currant leaves, dill, horseradish.

4. Now fill the jars with cucumbers. First, we cut off the tips from them and lay them out first vertically, and on top - horizontally. You can also add small tomatoes. Next, add 1 teaspoon of salt and 2 teaspoon of sugar to each jar. Then pour in boiling water, leaving a centimeter from the top of the can.

5. Take a large saucepan and place a towel on the bottom so that the jars do not come into contact with it. We cover the jars with sterile lids and add hot water up to the "shoulders" of the jars. We put it on the stove and as soon as the water boils, we sterilize it for 10 minutes.

6. We take out the jars and now add 0.5 teaspoon of 70% vinegar to each of them.

If some of the water has boiled away during sterilization, then you can add a little boiling water.

Roll up the lids, wrap with a blanket and leave to cool completely. Then you can put away on long-term storage in a cool, dark place.

The recipe for cucumbers for the winter for a can of 1.5 liters

Now I will tell you how to make a marinade for a 1.5 liter jar. It is also convenient to use such a can volume. For example, it can contain more cucumbers than a liter.

Ingredients for 1 can of 1.5 l:

• cucumbers - about 800 g;
• black currant - 2 leaves;
• cherry - 2-3 leaves;
• garlic - 2 cloves;
• dill - 1-2 umbrellas;
• horseradish - 1 leaf;
• hot pepper - 2 pieces (1.5-2 cm).

For the marinade for 1 liter of water:

• salt - 2 tbsp;
• sugar - 1 tbsp;
• allspice - 4-5 peas;
• black pepper - 4-5 peas;
• cloves - 1-2 buds;
• mustard - 1 tsp seeds;
• bay leaf - 2-3 pcs.

Table vinegar for 1 can of 1.5 liters - 50 ml 9%.

Preparation:

1. Rinse the cucumbers under running cold water and then cut off the ends. Leave them in a bowl of cold water for 2 hours. Then drain the water and rinse the cucumbers again under running water. Everything, now they are ready for pickling.

2. Rinse the jars with baking soda. Then pour some water into them and sterilize in the microwave for 3 minutes at 800 watts. If the cans do not fit into the microwave, then you can put them horizontally. And the lids can be sterilized by pouring boiling water over them for 5 minutes. Also rinse all our ingredients under cold running water.

3. So, in 1 jar with a capacity of 1.5 liters put 2 black currant leaves, 2 cherry leaves, 1 clove of garlic cut into pieces. Then - an umbrella of dill, 1 horseradish stalk (pieces). Then we put the cucumbers themselves and 2 pieces of hot pepper.

To place the cucumbers on top, cut them into pieces and tamp.

On top, you can add another dill umbrella and a horseradish leaf if desired.

4. Gently pour boiling water over the jars to the very top, cover and leave for 15 minutes. Then after that, drain this water and fill in a new portion of boiling water. We also hold for 15 minutes. During this time, we will take care of the marinade.

5. Add salt (not iodized!), Sugar, allspice peas, black peppercorns, cloves, bay leaves and mustard seeds to 1 liter of water. Bring to a boil and cook for 3 minutes. For 4 cans with a capacity of 1.5 liters, you will need about 2.5 liters of marinade.

6. Drain the boiling water from the jars and pour boiling marinade up to the very neck, so that spices get into each jar. Also, do not forget to add vinegar (50 ml) at the end and close the lids. Turn the jars upside down and leave until they cool completely.

Banks do not need to be covered.

7. These cucumbers can be stored at room temperature or in the cellar (preferably). After 2 months you can eat them.

Pickled cucumbers with vinegar for 1 liter jar

And these crunchy cucumbers will also take place of honor on your table. They are the main ingredients for my salads. And fried potatoes are especially tasty with them. Try to choose small and dense cucumbers for pickling.

Ingredients for 1 liter can:

• 570 g of cucumbers;
• 2 cloves of garlic;
• 1 dill inflorescence;
• 2 cherry leaves;
• 1 small leaf of horseradish;
• 1 sprig of parsley;
• 2 leaves of bay leaves;
• 5 black peppercorns;
• 2 allspice peas;
• water;
• 1 tbsp Sahara;
• 1 tbsp salt;
• 1 tbsp 9% vinegar.

Preparation:

1. Rinse the cucumbers under cold running water. Keep them in a bowl of cold water for 1 hour. Then we start filling the jars (they must be sterilized): put a sprig of parsley, a leaf of horseradish, cherries, dill, 2 cloves of garlic, halved.

2.Cut the tails off the cucumbers and start placing them tightly in the jars. Next, fill the jars with boiling water, cover with lids and leave for 15 minutes. After 15 minutes, drain the water.

3. Now place the allspice, black pepper and bay leaves in the jars. Pour boiling water over with a new portion. Close the lid and let sit for 15 minutes.

You need to drain this boiling water into a saucepan and then boil it again.

Finally, add salt, sugar and vinegar.

4. Now pour boiled water over the cucumbers from a saucepan. Roll the lid on the jars and then shake to dissolve the salt and sugar. Flip the jars, lids down. Wrap the jars with a blanket until they cool completely and store in the cellar until winter.

This is my whole collection of the best recipes for natural harvested pickles for the winter. Cook and enjoy this juicy, aromatic and delicious snack in winter!

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 need to use only fresh cucumbers from your 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, 9% can be used Apple 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 currants

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 The method of pouring is the same as in other recipes, the components are the same as in the classic pickling of 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- 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 in 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.