EntranceMarinade for cucumbers with vinegar 70. Pickling cucumbers in liter jars for the winter (10 recipes for crispy cucumbers)
Good mood to all hostesses! Today I am writing a recipe for pickled cucumbers. Yes, not one recipe, but three at once, so that you can choose to your taste. There are many different recipes, they differ in the amount of sugar, salt, acid, composition of spices and spices. You can always adjust the recipe to your liking.
If you like it sour - add more vinegar, if you want it spicier - add more garlic, horseradish, mustard. And someone likes pickled cucumbers to be not just crispy, but also sweetish. In this case, you can increase the amount of sugar a little. Garlic and dill must be put in pickled cucumbers - these are two basic additives, without which you will not get a delicious preparation. The rest is to your taste.
It is very important to choose pickled cucumbers, not salad varieties. Cucumbers that will behave well when pickled, with black spikes! Do not take smooth cucumbers with white pimples for preservation.
Be sure to wash the jars with soda, do not use chemicals for these purposes. Salt in conservation can not be taken iodized, only ordinary stone, you can sea.
Be sure to wash the cucumbers before preservation, cut off their tips and soak in cold water for 2-5 hours. This pre-soak will help make the finished homemade product crunchy and dense. Do everything else as directed in the recipe. If necessary, ask questions in the comments.
Recipe for Pickled Cucumbers with Mustard Seeds
Cucumbers according to this recipe are very fragrant, crispy, moderately sour and spicy. The complexity of preparation is medium. If you are an experienced hostess, then you can easily pickle such cucumbers. If the preservation experience is the first, then follow all the instructions described in the pickled cucumber recipe and get an excellent result.
Ingredients for 1 liter jar:
- cucumbers
- dill umbrella
- sprig of green dill
- garlic - 3-4 cloves
- currant leaves - 1-2 pcs.
- bay leaf - 1-2 pcs.
- mustard seeds - pinch
- black peppercorns - 5-6 pcs.
For marinade in 1 liter of water:
- dill greens - 2 sprigs
- dill umbrellas with sprigs - 1 pc.
- currant leaves - 2 pcs.
- peppercorns - 3 pcs.
- sugar - 2 tbsp.
- salt - 2 tbsp.
- vinegar 9% - 100 ml
Cooking method:
1. Wash the jars with soda and sterilize them. It is convenient to do this with the help of a multicooker in the “Steaming” mode. Steam the jars for 10-15 minutes. Boil the lids for 5 minutes.
2. Wash the cucumbers thoroughly so that they creak and do not have a white coating on them. Do not forget to take the "correct" pickling cucumbers - with black spikes, cut off their tails.
3. Rinse the greens. In each liter sterilized jar, put one dill umbrella along with the stem on the bottom. For convenience, roll the stem into a ring. Also put a sprig of green dill, 3 cloves of garlic, 1-2 currant leaves, 1 pc. bay leaf (if small, you can 2 pcs.), A few peas of black pepper, a pinch of mustard seeds.
4. Cover the jars with greens with lids and start cooking the brine. On 3 liter cans you need to take about 2 liters of water. Boil water, throw in a few currant leaves, dill greens, dill umbrellas, peppercorns. The quantity is arbitrary, several pieces. Greens will make the marinade more fragrant. Boil the broth for about 5 minutes. Greens can be thrown away after that.
5. Put cucumbers tightly in jars. Pour the cucumbers with the resulting broth (without greens). Close jars with lids and let stand for 10 minutes.
6. Drain the water into the pot where it boiled. To do this, it is convenient to use a lid with holes. Add 2 tbsp for every liter of water. sugar and salt, 100 ml of vinegar. Let the marinade simmer until the sugar and salt are completely dissolved.
7. Pour the marinade into the jars of cucumbers and screw the lids on tightly (or roll them up with a key if the lids are not screw-on). Turn the jars over and leave them to cool completely.
8. Pickled cucumbers are spicy, sour and crispy. The aroma of dill and garlic makes them very tasty. Try pickling cucumbers according to this recipe and you will not regret it.
Small cucumbers are more crispy and dense than large ones.
Grandma's Pickled Cucumber Recipe
This pickled cucumber recipe has a different set of spices (when compared to the previous recipe) and more sugar, so the taste will be different, sweeter. The crunch here will also be wonderful.
Ingredients for a 2 liter jar:
- bay leaf - 1-2 pcs.
- cloves - 3 pcs.
- mustard seeds - pinch
- allspice peas - 3 pcs.
- coriander beans - 1/3 tsp
- onions - 3 circles with rings
- carrots - 3 slices
- small tomato - 1 pc.
- garlic - 4 cloves
- bell pepper - 1 ring
- dill umbrella - 1-2 pcs.
Brine for 1 liter of water:
- salt - 2 tbsp. with a slide
- sugar - 4 tbsp. with a slide
- vinegar 70% - 1 tsp
Cooking method:
1. Rinse the cucumbers thoroughly, cut off the tails and soak for at least 2 hours in cold water.
2. Sterilize jars and lids. In a hot two-liter jar, start laying the spices. Put small ones first: 1-2 pcs. bay leaf, 3 cloves, a pinch of mustard seeds, allspice - 3 pcs. and coriander.
3. Cut the onion into rings and put several rings on a 2-liter jar. Also cut the carrots into circles and put 3 pcs. Cut 4 cloves of garlic into plates and put in a jar. Bulgarian pepper cut into rings. Put one ring in a jar. Be sure to lay a dill umbrella (if small umbrellas - then a couple).
Put one small tomato at the bottom of the jar, it will give a special taste to the brine.
4. Fill jars with cucumbers. Usually larger cucumbers are placed below, and small ones on top.
5. Boil water. Carefully pour boiling water (you can use a mug) over the jars to the top.
To prevent the jars from bursting, place them on a metal stand or place a thin knife.
6. Cover jars with sterilized hot lids and leave for 5 minutes. During this time, the cucumbers will be sterilized, but not cooked.
7. Drain the water from the jars into a saucepan. Measure out how much water you got. For every liter of water, put 2 tbsp. salt and 4 tbsp. Sahara. Put the brine on the stove, let it boil. Pour vinegar into the boiling brine at the rate of 1 tsp. for 1 liter of water. Turn off the heat and pour the cucumbers with the resulting marinade under the very lid.
8. Roll up the covers with a wrench or tighten the screw covers tightly. Turn the jars over (remember they are very hot), check for leaks. Wrap the jars with a towel or blanket and leave to cool completely.
9. Cucumbers are ready, put them in storage. And crunch with pleasure in winter.
Recipe for pickled cucumbers in tomato sauce
If pickled cucumbers are not just in brine, but with the addition of tomato paste, then the taste of such a preparation will be simply gorgeous. Try this recipe and write what happened.
Ingredients:
- cucumbers
- onion
- garlic
- dill sprigs with umbrellas
For marinade in 1 liter of water:
- tomato paste - 150 gr.
- vinegar 9% - 2 tbsp.
- salt - 1 tbsp.
- sugar - 2 tbsp.
- black ground pepper- pinch
Cooking method:
1. Wash, cut and soak cucumbers for several hours in cold water.
2. Prepare the filling. tomato paste dilute with a small amount of water, add the remaining water. Pour salt and sugar, as well as black ground pepper into the tomato filling. For 1 liter jar, you will need about 350-400 ml of water to fill. But it’s impossible to say for sure, because the amount of filling will depend on the packing density of the cucumbers.
3. Put the brine on the fire and bring to a boil. Cook over low heat for about 15 minutes. At the end of cooking, pour in the vinegar.
4. Cut the onion into half rings, garlic into slices. Wash jars with baking soda. In clean jars, put onion and garlic on the bottom (to close the bottom), along a sprig of dill. Pack cucumbers tightly. If desired, you can cut the cucumbers into thick circles.
5. Fill the cucumbers with boiling tomato filling to the top. Cover jars with sterile lids, but do not seal.
6. Preheat the water in the kettle. In a large saucepan, lay gauze in several layers or a rag on the bottom. Put jars of cucumbers in this pan (it is convenient to use a special device for lowering and removing jars from boiling water). Fill jars with hot water up to the shoulders. Put the cucumbers on the fire to be sterilized. Count the time after the water boils.
Liter jars need to be sterilized for 20 minutes, two-liter jars - 25 minutes, three-liter jars - 30 minutes.
7. Remove the pickled cucumbers from the water and immediately roll them up. Turn over, cover with a towel and leave to cool completely.
8. Everything, cucumbers in tomato sauce ready. Enjoy your meal!
Pickle cucumbers according to this recipe and write what you got. Or suggest your recipes in the comments. The experience of our readers is very important and valuable!
Every housewife's dream. To achieve the desired result, many of them have to go through a difficult path of trial and error. But in fact, it’s not at all difficult to cook crispy pickled cucumbers for the winter, you just need to know a few important secrets.
For example, in order for pickled cucumbers to turn out tasty and crispy, they must be young, with thin skin and dark pimples, small in size (7-8 cm) and harvested no later than a day before pickling. It is better, of course, if these are cucumbers from their garden. But if this is not possible, take proven cucumbers on the market. Before pickling, cucumbers must be soaked for 2 to 6, or even up to 8 hours (depending on the recipe) in cold water, changing it often. Moreover, the colder the water in which the cucumbers are pre-soaked, the more crispy the result will be.
Proven Pickled Cucumber Recipes
Spices also need to be treated with due attention. For example, you should not put a lot of garlic, cucumbers will turn out soft. But cloves, allspice, leaves black currant and put the bay leaf at will, they will not affect the result. You can add other spices if they are provided for by the selected recipe. That's actually all. Choose a recipe, since we have found a lot of them for you, follow all the steps indicated in the recipes, and delicious pickled crispy cucumbers will dilute your cozy “cellar” with all kinds of preparations with their presence.
Crispy pickled cucumbers (method number 1)
Ingredients (per 1 liter jar):
2 kg small cucumbers,
2 cloves of garlic
1 carrot
1 dill umbrella
1 sprig of parsley
1 tsp vinegar essence.
For marinade:
1 liter of water
1 tbsp salt (with a slide),
2 tbsp Sahara,
5 black peppercorns,
3 cherry leaves
3 cloves.
Cooking:
Soak cucumbers in water for 6 hours, then place in jars along with garlic, carrots, dill and parsley. Pour boiling water over jars of cucumbers and leave for 10 minutes. Drain the water and pour boiling water again, then add sugar, salt, spices, leaves to the drained water and let it boil. Pour the cucumbers with the finished marinade, add 1 tsp to each jar. vinegar essence, roll up and wrap until completely cool.
Cucumbers "Fragrant" (method number 2)
Ingredients for 1 liter jar:
cucumbers,
1 onion
1 garlic clove
5 peas of allspice,
1 bay leaf.
For brine:
500 ml of water
4 tsp Sahara,
2 tsp salt,
4 tsp 9% vinegar.
Cooking:
Wash the cucumbers thoroughly, cut off the ends and soak for 3 hours in cold water. Put the spices, chopped onion, garlic in the bottom of the jar. Then pack the cucumbers tightly into the jar. Boil the brine, pour over the cucumbers and sterilize the jars for 10 minutes. Then roll up, turn over and wrap.
Pickled cucumbers (method number 3)
Ingredients (per 3 liter jar):
1.8 kg cucumbers,
2 dill umbrellas,
1 sheet of horseradish
3-4 garlic cloves,
6-7 black peppercorns
2 currant leaves,
6 tsp Sahara,
3 tsp salt,
5 tbsp table vinegar.
Cooking:
Wash greens and cucumbers under running cold water. At the bottom of the prepared jars, lay the greens, garlic and pepper cut into small pieces. Then pack the cucumbers tightly into the jar, add salt, sugar and vinegar directly into the jar and pour cold water over it. Then put the jar of cucumbers in a pot of cold water and bring to a boil over low heat. After 2-3 minutes from the moment of boiling, roll up the jars. Cucumbers must remain green at the time of rolling. Turn the jars over, cover and leave to cool.
Crispy pickled cucumbers grated horseradish and tarragon
Ingredients (per 1 liter jar):
small cucumbers,
2-3 sprigs of parsley,
2 cloves of garlic
2 cherry leaves
1 ring of sweet pepper,
horseradish leaves, dill, tarragon, hot pepper - to taste.
For the marinade (for 500 ml of water):
30 g sugar.
40 g salt.
Bay leaf,
peppercorns,
70 ml 9% vinegar.
Cooking:
For this recipe, choose small cucumbers (no more than 7 cm) without defects, bitterness and voids inside. Wash them and soak for 3 hours in cold water, then rinse with running water and cut off the ends on both sides. Place cherry, horseradish, dill, parsley, peppers, garlic and tarragon leaves at the bottom of 1 liter jars. Fill the jars with cucumbers, pour boiling water and leave for 20 minutes, then repeat this procedure. Prepare the marinade by adding everything except vinegar to the water (add it when the water boils). Pour cucumbers with boiling marinade and roll up jars.
Cucumbers "Lemon"
Ingredients (per 3 liter jar):
1 kg cucumbers
2-3 garlic cloves,
1-2 bay leaves,
2 tbsp dill with seeds
1 tbsp chopped onion,
1 tsp grated horseradish,
1 liter of water
100 g salt
1 tbsp Sahara,
1 tbsp citric acid,
a few peas of black pepper.
Cooking:
Wash the cucumbers thoroughly, cut off the ends and soak in cold water for 3 hours. At the bottom of a 3 liter jar, put dill, bay leaf, horseradish, onion, garlic and peppercorns. Then place the prepared cucumbers tightly in the jar. Pour water into the pan, add sugar, salt, citric acid to it, bring to a boil and pour cucumbers in a jar with this boiling marinade. Cover the top of the jar with a pre-sterilized lid and sterilize jars of cucumbers in boiling water for 15-20 minutes. Roll up and leave to cool at room temperature.
Crispy Pickled Cucumbers in Apple Juice
Ingredients (per 3 liter jar):
small cucumbers (how many will go into the jar),
2-3 black peppercorns
1 dill umbrella
1 sprig of mint
1 currant leaf,
2 cloves.
For marinade:
Apple juice,
salt - 1 tbsp. for 1 liter of juice.
Cooking:
Scald the cucumbers with boiling water and cut off the ends. At the bottom of each of the jars, lay a leaf of currant, mint, add spices and fill the jars with cucumbers, and then fill them to the top with boiling marinade made from apple juice With salt. Sterilize the jars, almost completely immersed in boiling water, for 12 minutes from the moment of boiling, but no more, otherwise your cucumbers will not turn out crispy. When the time is up, roll up the jars with lids, turn over and wrap, leave in this form until completely cooled.
Pickled cucumbers with bell pepper, basil and coriander Khrum-khrumchiki
Ingredients (per 3 liter jar):
500-700 g cucumbers,
3-4 sweet peppers
3-4 garlic cloves,
1 dill umbrella
1 horseradish root
2-3 sprigs of basil
1 tsp grains of coriander.
4 peas of allspice,
3 black peppercorns.
For the marinade (for 1 liter of water):
4 tbsp salt,
2 tbsp Sahara,
3 tbsp 9% vinegar.
Cooking:
Wash the cucumbers and cut off the tips, remove the seeds from the pepper and cut into 4 parts. Place dill, garlic, basil and peeled horseradish root on the bottom of the prepared jar. Then put the cucumbers and peppers tightly in the jar. For the marinade, add salt and sugar to the water, bring to a boil, remove from heat, add vinegar and pour over the jars of cucumbers. Cover with a lid and leave for 15 minutes. When the time is up, drain the marinade and bring it back to a boil. Add coriander, peppercorns to the jar and fill the contents of the jars with hot marinade. Roll it up, turn it upside down, and put it in a cool place the next day.
Crispy cucumbers marinated with mint leaves, onions and carrots
Ingredients:
2 kg cucumbers
1 small head of garlic,
1 small onion
1 medium carrot
4 leaves of horseradish, cherries, currants,
1 sprig of dill along with an umbrella,
3 sprigs with leaves of young fresh mint,
1.2 liters of water,
3 tbsp salt (no top)
2 tbsp Sahara,
3 tbsp fruit vinegar.
Cooking:
Select cucumbers of the same size, wash them, cut off the ends and soak in cold water for 5-6 hours. At the bottom of dry sterilized jars, place cherry, currant, horseradish and mint leaves, garlic cloves and sliced carrots. There, in a jar, put the cucumbers, tightly, to the very top. Spread the onion, cut into rings, over the cucumbers, and dill on the onion. Dissolve sugar and salt in water, let the water boil and pour the cucumbers twice with this brine, and for the third time pour vinegar into the drained brine, let it boil and add a little water. Pour the cucumbers with this brine, roll up the lids, turn over and leave for 5-6 hours. And only then put it away for storage.
Sweet and sour cucumbers "Bulgarian style"
Ingredients (per 1 liter jar):
cucumbers,
1 dill umbrella
1 sheet of horseradish
1 sprig of carrot tops,
5 peas of allspice,
1 garlic clove
water,
1 tsp salt,
2 tsp Sahara,
50 ml 9% vinegar.
Cooking:
Soak cucumbers for 1-2 hours in cold water. In each jar, put dill, horseradish leaves, carrot tops, black peppercorns and a clove of garlic. Add vinegar. Cut off the ends of the cucumbers and put them in jars. Fill jars with cucumbers with cold water (preferably filtered). Add salt and sugar to each jar. Place the jars in a container and fill it with cold water up to the shoulders of the jars. Put on fire, bring the water to a boil and sterilize the jars for 5-7 minutes from the moment of boiling. Loosely cover jars during sterilization with lids. After that, roll up the jars, turn over and, without wrapping, cool until room temperature. After cooling, put the jars of cucumbers in the refrigerator for several hours (you can overnight), and then put them in storage.
Marinated crunchyand cucumbers "Coniferous aroma"
Ingredients (per 3 liter jar):
1 kg cucumbers
4 young sprigs of pine (5-7 cm).
For the marinade (for 1 liter of water):
2 tbsp salt,
1 tbsp Sahara,
½ stack 9% vinegar.
Cooking:
Wash the cucumbers, cut off the tips, pour over boiling water and then ice water. At the bottom of the prepared jar, put half of the pine branches, then lay the cucumbers tightly, and put the rest of the pine branches between them. Pour sugar and salt into water, bring it to a boil and immediately remove from heat. Fill jars of cucumbers with boiling water to the brim, cover with a lid and leave for 15-20 minutes. After that, drain the marinade back into the pan, bring to a boil, pour in the vinegar, stir and pour the hot marinade over the cucumbers. Roll up the jars, turn upside down, wrap and leave for 2 days. Then store in a cool place.
Crispy cucumbers with oak leaves
Ingredients (for 10 1 l cans):
5 kg fresh small cucumbers,
10 garlic cloves,
10 dill umbrellas,
10 leaves of blackcurrant,
10 oak leaves
5 small horseradish leaves
30 black peppercorns
30 peas of allspice,
10 tsp grain mustard,
2.4 liters of water,
3 tbsp salt,
5 tbsp Sahara,
150 ml 9% vinegar.
Cooking:
Wash cucumbers well and soak in cold water for 4-6 hours. In clean and sterilized jars, put spicy greens, black and allspice, garlic cloves and mustard. Lay the cucumbers tightly and neatly on top. For the marinade, pour water into a saucepan, add sugar and salt, let it boil, turn off the heat and add vinegar. Pour the cucumbers in jars with the prepared marinade, cover them with lids and sterilize for 5 minutes from the moment of boiling. Then roll up, turn over and let cool slowly.
Pickled crispy cucumbers with oak bark
Ingredients (per 1 liter jar):
small cucumbers,
2 cloves of garlic
½ sheet of horseradish
1 dill umbrella
2 cherry leaves
1 black currant leaf
3-4 black peppercorns
3-4 allspice peas,
½ hot pepper,
⅓ tsp oak bark,
1.5 tsp salt,
1.5 tsp Sahara,
30 ml table vinegar.
Cooking:
Soak cucumbers in cold water for 5-6 hours. Arrange spices, oak bark and cucumbers in jars. Pour the contents of the jars with boiling water, let stand until the next water boils. Drain the first water and fill the cucumbers with the second water, and again let them stand for a while. After the second time, after draining the water, add salt, sugar and vinegar directly into the jars, fill the jars with fresh boiling water and roll up.
Pickled gherkins with cinnamon
Ingredients (per 3 liter jar):
cucumbers - how much will go into the jar,
15 cloves,
6 bay leaves,
3-4 garlic cloves,
1 tsp ground cinnamon,
black and allspice peas,
1 small pod of hot pepper,
1.2-1.4 liters of water,
2 tbsp salt (no top)
2 tbsp sugar (no top)
1 tbsp 70% vinegar.
Cooking:
Soak the cucumbers for 6-8 hours, cut off the tips, scald with boiling water and put in sterilized jars, pour boiling water for 20 minutes. Then drain the water and bring to a boil again. Pour salt, sugar, cinnamon, spices, garlic, hot pepper into a jar of cucumbers, pour boiling water, add vinegar to the jar, roll up and wrap.
Prepare crispy pickled cucumbers according to our recipe and crunch with pleasure in winter not only with snow on the street, but also with delicious cucumbers at the table.
Good luck preparing!
Larisa Shuftaykina
Well, tell me, who does not love spicy, spicy, crispy pickled cucumbers? Who has not yet hidden the best and the recipe for their preparation for the winter in jars, passed down from generation to generation? Every housewife sooner or later finds such a recipe and preparations for the winter juicy vegetables turn into a wonderful tradition, as well as their use on holidays in salads, as an appetizer 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 country harvest, and store-bought ones, but always the freshest ones. After all, where does the crunch come from a sluggish old cucumber.
Today I will tell you about recipes for making very tasty pickled cucumbers with a must-have attribute - a sonorous crunch!
Step-by-step recipe for making crispy pickled cucumbers - blank with vinegar
What is the main difference between pickled cucumbers and salted ones? That's right, in 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 taste.
I know that there are big fans of pickled cucumbers who have such a love for this type of canning solely for the spicy sour taste.
The second most important ingredients 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 that can rightfully be considered basic is crispy pickled cucumbers with herbs from the garden and garlic.
To prepare these cucumbers you will need:
- fresh cucumbers of small or medium size - 1 kg,
- fresh dill - 2 umbrellas or small bunches,
- blackcurrant 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 number of cucumbers fits in two liter jars. All spices and herbs are calculated per liter of marinade. Approximately as much marinade is required 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 elasticity of the vegetables and the thickness of the skin. Too thin and tender skin, which is easy to pierce with a fingernail, will not crackle in the end.
Cucumbers for pickling must necessarily be with pimples and a uniform dark green color, without yellow spots and buttocks. Yellowness indicates that the cucumbers lacked moisture during the growth process. Crispy pickled cucumbers will not work out of these either.
Cooking:
1. Thoroughly wash the cucumbers that you are going to pickle in advance. Make sure they are fresh with no signs of spoilage and do not have wilted soft sides.
Pour cucumbers with cold water and leave to soak for 4 hours. In an ideal situation, especially in the summer heat, the water must be changed, if it is warm, back to cold.
2. Wash all the leaves and herbs for the marinade. Prepare the spices as needed.
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,
- warm 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 about 1-2 fingers of water into it and put it in the microwave for 3-4 minutes. The water in the jar should boil actively for a couple of minutes, the rising steam will sterilize the glass. As my husband says: "nothing will be left alive."
The main thing is to take them out carefully, because they will be extremely hot. Use pot holders, mittens and towels.
Lids are sterilized by boiling in a ladle of water. Five minutes of boiling is enough.
4. Aromatic herbs, leaves and spices are placed in prepared and slightly cooled (so as not to burn your hands) jars.
Place 1 dill umbel (or small bunch) in each jar. Divide the leaves of blackcurrant and horseradish in half. Also, two cloves of garlic in each jar and peppercorns the same amount. In fact, all spices are divided into two jars equally. For what? So that the marinade and cucumbers in two different jars have the same taste.
5. Now the fun part. Did you love Tetris as a child, as I loved it? Why Tetris? Yes, because it is the turn of cucumbers to take their place in the banks. To do this, they need to be expanded as tightly as possible.
Never use crooked cucumbers for pickling. This Tetris will be too difficult. Good even cucumbers must first be placed vertically so that the maximum amount fits. And then lay horizontally on top. If necessary, cucumbers can be cut into pieces to fill the entire space of the jar.
Crispy pickled cucumbers 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 the jar to the very top. Right on the edge of the bank.
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 while stirring. Salt and sugar should be completely dissolved. Let it simmer for a couple of minutes and remove from heat. Immediately add the vinegar to the marinade.
8. Once the marinade is ready, drain the boiling water from the cucumbers and replace it with the marinade. Fill it in exactly the same way along the very edge of the jar. The marinade should be enough to fill both jars.
Once filled, close with lids. If you use twisted ones, then wrap them as tightly as possible to the maximum of your strength. If there are special thin caps for seaming, then keep a seaming tool on hand and roll it right there.
9. Once twisted, turn the jars upside down and place on the lids. Check with a tissue or finger to see if liquid is leaking at the neck. If it leaks, then it is urgent to replace the covers with new ones. To do this, you can sterilize more lids than cans. Spares never hurt.
Wrap the inverted jars in a thick thick blanket and leave to cool in this form until they are at room temperature. This will take at least a day, so immediately think of a place where your jars will stand until they cool and will not interfere with anyone.
After a day or two is better. Check the jars again for leaks and calmly put them in the ripening cabinet.
Delicious crispy pickled cucumbers will be ready after a while, and they are best consumed in winter. Enjoy your meal!
Crispy pickled cucumbers in liter jars with currant berries
Another interesting recipe cooking pickled cucumbers, which I discovered a couple of years ago. I really love it when cucumber marinade is prepared with the addition of a variety of flavors. She herself experimented with berries, vegetables, spices. I liked the recipe with blackcurrant for its unusualness. And it also came in handy when, along with cucumbers, the berry crop ripened in the country. 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,
- blackcurrant berries - 4 sprigs,
- hot red pepper in pods - 1 pc,
- bay leaf - 2 pcs,
- fragrant peppercorns - 4 pcs,
- carnation - 2 pcs,
- table salt rock - 2 tablespoons,
- granulated sugar - 1.5 tablespoons,
- vinegar 9% - 8 tablespoons (80 grams).
How to cook crispy pickled cucumbers for the winter:
Since in the first recipe I described in great detail almost all the steps for pickling cucumbers, in this I will do it more briefly so as not to repeat myself. After all, a lot of things will have to be done exactly the same.
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 a long pickling in jars. We pickle cucumbers for the winter, so we will not eat soon.
Pour cold water over cucumbers and leave for at least 3 hours.
2. Sterilize jars well washed with baking soda. For 1 kg of cucumbers, 2 cans with a capacity of 1 liter will be required. 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 put it in the microwave for 3 minutes. The water will boil and sterilize the cans.
3. Put spices in ready-made jars. Put in each jar: 1-2 cloves of garlic, a currant leaf, two cherry leaves, a ring of red hot pepper, sprig or inflorescence of dill, bay leaf.
4. Lay 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 cucumber slices, even if they are small rings. Put currant berries on top, 5-8 pieces per jar (that is, one branch). You can also put another small sprig of dill on top. So crispy pickled cucumbers will turn out even more fragrant.
5. Boil water in the kettle and immediately after turning it off, fill the jars with cucumbers to the very top. Cover with lids that have been sterilized in boiling water. (put a bucket 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 cucumbers with boiling water for 10 minutes. But after the second filling, do not pour out the water, but carefully pour it from the cans into a large saucepan. From this water we will prepare the marinade. The aromas of cucumbers, herbs and currants are now mixed in it, and the color has become slightly pinkish due to the berries.
7. Pour salt, sugar, pepper and cloves (that is, all remaining spices) into the marinade water and mix. Put on fire and bring to a boil. Let simmer for a couple of minutes, then remove from heat and add to marinade required amount vinegar. Attention! Do not boil with vinegar, it is added at the end.
8. Ready hot marinade pour a large ladle into jars. The liquid should cover all the cucumbers to the edge of the jar.
9. After that, immediately close the lids. Twist them very tightly and turn the jar upside down. Check the edges of the jar near the lid, there should be no leaking 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 cool completely.
After that, the jars can be cleaned in 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.
Eat to your health!
Recipe for 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 jars and lids for harvesting cucumbers. This may be helpful to you.
As you can see, the principles of harvesting are very similar. The difference will be mainly in how much extra flavor your crispy pickles will get, depending on what spices and herbs are added to the marinade.
Pickled cucumbers with chili ketchup - an original and very tasty 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).
Cooking:
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 to the first recipe.
1. Pour cleanly washed cucumbers with cold water and leave for 3-4 hours.
2. Sterilize the jars in your favorite way. (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. Mix well and let it boil. After 2-3 minutes of boiling, remove from heat and pour in the vinegar.
4. Put the bay leaf, garlic and pepper in the jars, dividing the spices equally between the jars.
5. Then lay the cucumbers very tightly.
6. Now pour the cucumbers in jars with a very burning, freshly boiled marinade. The marinade should not have time to cool. It will be red in color and crispy pickled cucumbers will look like they are cooked in tomato juice.
Such is the hot time now - the end of summer and the beginning of autumn. The harvest has ripened and the housewives have to work longer in the kitchen in order to prepare various delicacies for the winter. Today I want to offer you delicious recipes crispy pickled cucumbers. Even if the housewives do not prepare them, they buy ready-made ones. But often there is so much vinegar in store-bought cucumbers. And you can choose the appropriate recipe yourself and determine for yourself which cucumbers you like - salty, spicy or sweet. After all, it is so tasty to crunch in the winter with potatoes, and maybe even with vodka on holidays.
In my piggy bank of pickled cucumber recipes there are time-tested blanks. But you must admit, it can be a shame if the recipe is good, and the jar did not shoot, but opened the cucumbers, and they are soft. I also had such a bitter experience, and the whole batch of blanks. And then I became interested in what needs to be done to make the cucumbers crispy, and I share these tips with you.
- For canning, pick up small healthy cucumbers, with thin skin and dark pimples.
- To prepare the marinade, use regular, non-iodized salt.
- If possible, use clean, spring water, without chlorine.
- To make cucumbers crunchy, put blackcurrant leaves, oak leaves, horseradish leaves or root in jars.
- For pickling, use cucumbers picked no later than a day before.
- In order to prevent voids from appearing in pickled cucumbers, pre-soak the cucumbers in very cold water for 5-6 hours. Try not to let the water get hot.
- Do not abuse garlic pickling - it is believed that garlic makes cucumbers softer.
- For greater firmness of cucumbers in a jar, put mustard seeds in the marinade.
- One way to keep cucumbers crunchy is to add a couple of 1 tbsp to each jar. l. vodka.
- To preserve the firmness of cucumbers, when canning, it is better to use the method of repeated pouring with hot marinade.
- After rolling up the jars, do not wrap the cucumbers with a warm blanket so that they cool faster.
Crispy pickled cucumbers for the winter - recipe for 1 liter
I give this recipe for 1 liter of brine, from which two liter jars of cucumbers are obtained.
Ingredients:
- cucumbers - 2 kg
- water - 1 liter (for 2 cans)
- salt - 1 tbsp. l. with a slide
- sugar - 2 tbsp. l.
- vinegar essence (70%) - 1 tsp. (for 1 jar)
- peppercorns
- cloves - 2-3 pcs.
- horseradish leaves
- cilantro
- dill
- garlic
- In jars well washed with soda, put chopped dill and cilantro and a few cloves of garlic on the bottom.
Lids for rolling must be boiled in advance
2. Cut off the ends of the cucumbers on both sides. Tightly put the cucumbers in a jar to half and sprinkle with herbs again. We also report the cucumbers to the top of the jar.
3. Boil water and pour cucumbers in a jar with hot water. We are waiting for about 10-12 minutes. Drain the water into a saucepan.
If the jar into which the boiling water was poured can be taken with two bare hands, then it is time to drain the water.
4. Pour boiling water over the second time (it is very convenient to boil water in a kettle) and wait another 10-12 minutes. Pour this water into the sink.
5. From the water that we drained after the first pour, we prepare the marinade. Add salt and sugar, peppercorns and cloves, bring the marinade to a boil.
6. Pour 1 tsp directly into the jars. vinegar essence. Pour hot marinade and try to get spices into each jar.
How to make 9% vinegar from 70% vinegar essence? Very simple - 1 tsp. vinegar essence = 8 tsp 9% vinegar - 7 tsp water.
7. Now it remains only to roll up the cans with metal lids and turn them upside down until they cool completely.
Sweet crispy pickled cucumbers for the winter recipe for 1 liter
I want to tell you that sweet pickled cucumbers are even tastier than salty ones, although probably not everyone will agree with this. But the sweet and sour marinade in this recipe does the trick - the cucumbers just disappear from the plate and everyone asks for more. I strongly recommend cooking.
Ingredients:
- cucumbers
- peppercorns
- carrot
- onion
- Bay leaf
- dill
- mustard seeds
- chilli
Marinade for 1 liter of water:
- salt - 1 tbsp. l. with a slide
- sugar - 200 gr.
- vinegar (9%) - 200 ml
I don’t specifically indicate the number of cucumbers, and the marinade is designed for 1 liter of water. Accordingly, I take carrots and onions “by eye”. The main thing in this recipe is to keep the proportion of salt and sugar. And if it seems to you that there is a lot of sugar, do not hesitate. Try it out - I'm sure you'll like it.
- We wash the cucumbers, cut off the ends. Peel the carrots and cut into slices. Cut the onion into half rings, and the garlic into strips.
- We lay out the spices, onions, carrots and herbs in clean jars. You can add chili pepper if you like. Our family loves spicy food.
3. Put clean cucumbers tightly in jars. Try to put larger cucumbers on the bottom, and smaller ones on top.
I conducted an experiment - I laid out small cucumbers in jars vertically, and horizontally in other jars - it turned out about the same.
4. Boil water - it is very convenient to boil water in a kettle and pour it into jars. Pour boiling water over cucumbers and leave for 20 minutes. We pour this water into a saucepan and put it on fire - we will prepare the marinade from it.
5. Pour the cucumbers again with clean boiling water and leave for another 10 minutes.
6. From the first water we prepare the marinade, bring to a boil and add salt and sugar. Lastly add vinegar..
7. Pour out the water from the jars of cucumbers, and pour the hot marinade over the cucumbers.
8. We twist the jars with sterile lids, turn them upside down and hold it until it cools completely.
Crispy pickled cucumbers with mustard - a recipe for the winter
Last year I first pickled cucumbers with mustard and from my own experience I can say that the experiment was a success. Such cucumbers, thanks to mustard, acquire a special taste. Don't be afraid to experiment. We will sterilize these cucumbers also by the triple filling method.
Ingredients:
- cucumbers
- peppercorns
- horseradish leaves, blackcurrant
- Bay leaf
- dill
- garlic
Marinade for 1 liter of water:
- salt - 3 tbsp. l.
- sugar - 250 gr.
- vinegar (9%) - 150 ml
- spicy mustard - 1 can
- As in the previous recipe, first put greens, spices, and then cucumbers in clean jars.
2. Pour boiling water over cucumbers in jars and leave for 15-20 minutes. We pour the water into a free pan and immediately put it on the fire - we prepare the marinade from it.
3. In the meantime, we should boil another portion of boiling water, you can just pour the cucumbers from the kettle. Fill and leave for another 10 minutes. We drain the water and pour the marinade already prepared by that time.
3. And to prepare the marinade, add salt, sugar, mustard and vinegar to the drained water for the first time. Bring to a boil and pour into jars.
4. We twist the jars with sterilized lids, turn them over and keep it that way until it cools completely.
Crispy pickled cucumbers with citric acid - a recipe for the winter
Not everyone likes vinegar, but in order for the jars to stand well and reliably over the winter, acid is still needed. Vinegar can be replaced with citric acid.
Crispy pickled cucumbers for the winter without sterilization
This recipe is also without vinegar, but with citric acid. And instead of sterilizing the jars of cucumbers, we will fill them with boiling water.
Ingredients:
- cucumbers
- peppercorns
- horseradish leaves, blackcurrant
- Bay leaf
- dill
- garlic
- mustard seeds
Marinade for 1 liter of water:
- salt - 2 tbsp. l.
- sugar - 3 tbsp. l.
- citric acid - 1/3 tsp
We will use the 3-fold fill method.
- We put greens, spices and garlic on the bottom of the jar. We put cucumbers tightly in a jar.
2. Pour boiling water over, cover with a lid and let stand for 20 minutes.
To prevent jars from cracking from hot water, you can put a metal spoon in each jar
3. Drain the water and fill it with a new portion of boiling water, again let it brew for 10-15 minutes.
4. We measure the first drained water to prepare the marinade. Bring it to a boil and add salt and sugar.
5. We put citric acid directly into the jars. If you have a 3-liter jar, then citric acid will need 1 teaspoon.
6. Fill the cucumbers with marinade and twist tightly with lids. Banks turn over until completely cooled.
Crispy pickled cucumbers with vodka - a recipe for the winter
As I already wrote, vodka is added to the marinade so that the cucumbers are crispy. Great recipe delicious cucumbers with vodka I found on the Internet. Cucumbers are salted as if from a barrel.
Ingredients:
- cucumbers 1.5 - 2 kg
- peppercorns
- horseradish leaves, blackcurrant
- Bay leaf
- dill
- marigolds - 3-4 pcs.
- garlic 4 - 5 cloves
Marinade:
- salt - 100 gr.
- vodka - 50 gr.
Pickled cucumbers for the winter - you will lick your fingers recipe
Another wonderful recipe, according to which I have been canning for 10 years already and invariably very tasty cucumbers are obtained, in fact, “you will lick your fingers”.
Ingredients:
- cucumbers
- garlic
- onion
- carrot
- horseradish root or leaves
- Bay leaf
Marinade for 3 liters of water;
- salt - 5 tbsp. l.
- sugar - 9 tbsp. l.
- vinegar 9% - 300 ml
- We put herbs and spices at the bottom of the jar. Onion cut into half rings, carrots into circles. I put it on the bottom of the jar.
2. Pack the cucumbers tightly into the jar.
3. We prepare the marinade, pour the vinegar last. Pour cucumbers with hot marinade.
4. Banks are immersed in a saucepan with warm water. Place a towel on the bottom of the pot. It is better to boil the lids for jars separately. We sterilize jars with cucumbers for 10-15 minutes and roll them up.
So, there are a lot of recipes for pickled cucumbers to choose the right one for yourself. But you yourself understand that in order to choose, you need to try to cook according to different recipes. Please note that the ingredients in all recipes are almost the same, and the taste of cucumbers is completely different.
Wish you delicious preparations and good recipes. And if you like my recipes, share them with your friends on social networks, offer your recipes and write comments and comments.
You won’t surprise anyone with a dacha or a garden plot, and harvesting, of course, is accompanied by the preparation of various preparations for the winter. Even if you don’t have your own plot, preparing a couple of jars of pickled cucumbers will not be difficult.
I don't know a single person who doesn't like this snack. Crispy, juicy, fragrant cucumbers are just a hit among cold appetizers. If you still think that they are difficult to pickle, this article will convince you.
I share with you recipes that you can easily implement for your blanks. An appetizer of canned pickled cucumbers will be a great addition to various dishes, whether they are hot or cold. By the way, we still have in stock for you.
Menu:
1. Pickled cucumbers with horseradish and mustard
Few people do not like canned pickled cucumbers. Such an appetizer is always in demand on the table, besides, they are great for adding to salads and many other no less delicious meals. The recipe is for a liter jar.
Ingredients:
- Cucumbers - 6 -10 pieces (depending on size)
- Horseradish leaves - 1-2 pieces
- Garlic - 2-3 cloves
- Mustard - 0.3 tsp
- Horseradish root - 20 g
- Allspice black pepper - 3-4 peas
- Salt - 1 tbsp. a spoon
- Sugar - 2 tbsp. spoons
- Vinegar essence - 1 teaspoon
Pickling steps:
1. Rinse cucumbers thoroughly in cold water, you can even use a soft brush to clean them. Trim the ends on both sides.
2. Wash the liter jars thoroughly before pickling, carry out the sterilization procedure - hold the jars under the pressure of hot steam for several minutes. Next, we put horseradish leaves, allspice peas, granular mustard, garlic cloves and, of course, pieces of horseradish root at the bottom.
3. Put cucumbers in a jar, try to do it as tightly as possible. For convenience, choose fruits that are approximately the same size.
4. Pour boiling water into a filled jar for 15-20 minutes. Then drain and refill for the same amount of time.
5. After, drain the liquid, add vinegar, cover with metal caps.
6. The final stage is the preparation of the marinade. For a liter of boiling water, you need to add a tablespoon of salt, a couple of tablespoons of sugar. Stir until completely dissolved, fill the jar to the brim, after which you can roll it up with a lid.
This appetizer will delight the whole family on cold winter evenings. Bon appetite!
2. Pickled cucumbers
A recipe that has been proven over the years, my grandmother used to cook it. And now we roll the jars with my mother. Delicious crispy cucumbers will please everyone. The number of ingredients for two three-liter jars.
Ingredients:
- Cucumbers - 4 kg
- Dill umbrellas - bunch
- Garlic - 6-8 cloves
- Cherry leaves - 4-6 pieces
- Root, horseradish leaves - to taste
- Hot pepper - to taste
- Salt - 3 tbsp. spoons
- Vinegar 9% - 300 ml
- Sugar - 6 tbsp. spoons
- Black peppercorns - 6-8 pcs
- Allspice - 6-8 pcs
- Bay leaf - 4-5 pieces
Pickling steps:
1. Rinse cucumbers, soak in a deep container filled with cold water for several hours, but at least two.
2. Prepare the jars in advance, rinse and dry them thoroughly. Put dill umbrellas, root, horseradish leaves, peeled garlic cloves, black pepper and allspice, cherry leaves, bitter pepper, if you like it spicier, in each jar.
3. Place the soaked cucumbers as tightly as possible in jars.
4. Boil about 8 liters of water in a large saucepan, you will need it for pouring.
5. Pour the first portion of boiling water into jars for 15 minutes, cover with lids. Then the procedure must be repeated again.
6. In another pot, prepare the brine at this time. Bring three liters of water to a boil. Add salt, sugar, pepper, bay leaves. Add vinegar to the brine before pouring it into jars.
7. After you fill the jars with boiling water again, soak for 10-15 minutes, drain all the liquid. Immediately fill the jars with hot brine, and you can close the cucumbers. Then turn them upside down, cover with a thick blanket, leave to cool. Then you can lower the jars into the underground or put them in a cool place.
Enjoy the taste, bon appetit to you!
3. Recipe for pickled small cucumbers (gherkins) for the winter
Gherkins are a variety of small cucumbers. They turn out insanely delicious, crispy almost like from the store, only several times better. At the same time, there are no difficulties in marinating at all. Be sure to close a couple of jars, by the new year such cucumbers will be indispensable. Recipe for a liter jar.
Ingredients:
- Gherkins - 600 g
- Bay leaf - 1 pc.
- Dill - 2 umbrellas
- Blackcurrant leaves - 6 pcs
- Cherry leaves - 5 pcs
- Vinegar 70% - 8 ml
- Water - 400 ml
- Salt - 2 teaspoons
- Sugar - 1 teaspoon
Pickling steps:
1. Rinse all greens, leaves, umbrellas thoroughly.
2. Also wash the gherkins well and dry them.
3. Wash the jar with a lid, sterilize in a way convenient for you: pour boiling water over it, hold it in hot steam or send it to the oven.
4. At the bottom of a still hot jar, place a piece of cherry leaves, blackcurrant, dill umbrella. Then lay the gherkins tightly, and on top of the remaining leaves, dill.
5. Boil water, pour over gherkins, cover and leave for 10-15 minutes.
7. Add vinegar, then roll up the jar with a lid.
8. The jar must be wrapped with something warm, turned upside down. After a day, put it in a cool place.
Good luck and bon appetit to you!
4. How to pickle cucumbers with vinegar for the winter
Ingredients:
- Cucumbers - 4.5 kg
- Carrots - 2 pcs
- Garlic - 8-10 cloves
- Horseradish root - 1 pc.
- Mustard beans - 8 teaspoons
- Coriander - 4 teaspoons
- Peppercorns - 20 pcs
- Allspice - 20 pcs
- Carnation - 10 pcs
- Bay leaf - 10 pcs
- Vinegar 9% - 200 ml
- Sugar - 10 tbsp. spoons
- Salt - 6 tbsp. spoons
- Water - 16 glasses
- Dill umbrellas - bunch
Pickling steps:
1. Prepare the cucumbers, wash them and soak them in a deep bowl with cool water for three hours.
2. At this time, thoroughly rinse all jars, sterilize them together with lids.
3. Peel the carrots, cut into thin slices. Remove the husk from the garlic cloves. Remove the top layer from the horseradish root, chop into small pieces. Distribute everything in equal proportions in jars, including mustard, peppercorns, allspice, bay leaves. For more flavor, currant leaves can be added.
4. Lay the cucumbers on top of the spices, trying to make it as dense as possible.
5. Then fill the jars with boiling water up to the neck for 10 minutes or a little more.
6. After that, pour the liquid from the jars into a saucepan, add salt, sugar, vinegar. Put the dishes on the stove, boil the contents.
7. Immediately fill all the jars with the resulting brine, close the lids.
8. Wrap upside down jars with a warm blanket. Leave it like this to cool down.
After a month or even earlier, you can start eating crispy juicy cucumbers. Bon appetite!
5. Recipe for crispy delicious cucumbers on video
Great recipe, very easy to understand. From the video you will also learn the secret so that your jars do not explode. Look, take note, make blanks in good mood. I wish you success.
Enjoy your meal!
The time for picking cucumbers has already come in many parts of our large country. Many novice housewives are looking for recipes for canning them for the winter. I tried to pick up recipes for you that you can handle without a doubt. You will also be satisfied with the result.
Delicious food, see you soon!