Recipes for cucumbers for the winter are very diverse. Cucumbers can be preserved whole or sliced, in salads, and even made into cucumber jam. But almost every recipe for rolling cucumbers can be described either as a recipe for pickling cucumbers (sourdough) or as a recipe for pickled cucumbers.
Preserving cucumbers without vinegar is called pickling or sourdough. How to pickle cucumbers? Before you pickle cucumbers, keep in mind that pickling cucumbers takes time - pickling cucumbers takes place within 3-10 days. Cold pickling of cucumbers means soaking cucumbers in cooled brine. And for quick salting, the brine for cucumbers is preheated. Pickling cucumbers with vodka preserves their color. Dry salting of cucumbers is very interesting - in this case, cucumbers sprinkled with salt release juice, no water is used. Pickling cucumbers in the classic version means pickling cucumbers in a barrel, preferably an oak one. The recipe for barrel cucumbers is simple, but it is the wooden barrel that gives the cucumbers a special taste - pickled cucumbers cannot be confused with anything else! Pickled cucumbers are often stored without additional heat treatment in a cool, dry place. But canning cucumbers is also possible - after salting, they are placed in jars, filled with hot brine and rolled up. Pickling cucumbers with mustard gives an interesting taste and guarantees that cucumber preparations will not “explode.”
Pickling cucumbers - twisting cucumbers with the addition of vinegar. How to pickle cucumbers? The marinade for cucumbers is brought to a boil, then the cucumbers previously placed in jars are poured over them and sterilized. You can also pickle cucumbers with citric acid.
Pickled crispy cucumbers, delicious pickled cucumbers with mustard are indispensable on the winter holiday table. A cucumber salad for the winter will also come to the aid of the housewife. Canning cucumber salads, pickling cucumbers for the winter, pickling cucumbers in jars, canning cucumbers - the recipes for all these preparations are varied and allow us to diversify our menu.
From the recipes on our website you will learn detailed answers to questions: how to roll cucumbers, how to pickle cucumbers in jars, how to pickle cucumbers correctly, how to make a canned cucumber salad, how to roll cucumbers in tomato sauce. And also how to make crispy canned cucumbers, how to wrap pickled cucumbers for the winter, how to prepare pickled crispy cucumbers and pickled cucumbers for the winter, and even how to wrap canned cucumbers with ketchup and canned cucumbers with mustard. After all, we have hundreds of different recipes for prepared cucumbers, recipes for canned cucumbers, including a recipe for sour cucumbers, a recipe for pickled cucumbers, a recipe for delicious pickled cucumbers, barrel cucumbers, a recipe for pickled cucumbers...
Spicy cucumber salad for the winter is an excellent snack that stimulates the appetite; they are served with strong alcoholic drinks and used as side dishes. You can have them as a snack, supplemented with bread. They are varied in taste.
These salads are quite simple to prepare; even a housewife without culinary experience can prepare them. At the same time, they are very low budget.
It is better to cut cucumbers for spicy salads prepared for the winter as thinly as possible - this way they will be more fully saturated with the marinade, and the dish will turn out tastier.
The selection shows the main salad layouts. They can be easily diversified by adding other vegetables - cabbage, eggplant, squash, seasonal vegetables.
The given recipes indicate a sterilization time of 15 minutes. This is the time during which half-liter jars are sterilized. If the jars are larger, the sterilization time is increased.
How to prepare a spicy cucumber salad for the winter - 15 varieties
A salad prepared according to this recipe will remind you of summer with its fresh aroma.
Ingredients:
- Cucumbers - 2 kg.
- Garlic - 1 head
- Onion - 4 pcs.
- Sugar - 2 tablespoons
- Salt - 2 tablespoons
- Mustard - 2 tablespoons
- Vinegar - 4 tablespoons
- Ground black pepper - on the tip of a knife
- Dill - 10 gr.
Preparation:
Peel the cucumbers. Cut into small pieces. Onion - chop. Cut the garlic into slices. Finely chop the dill.
Mix the ingredients. Leave for a day to release the juice.
Before adding the salad, the jars are prepared - washed with a warm soda solution per 1 liter. water a tablespoon of soda. Scald with boiling water and sterilize in an oven at 100°C. Metal lids are prepared in the same way.
Place the prepared salad into jars.
Sterilize in boiling water, roll up, wrap warmly, leave in a warm place upside down until it cools.
The salad turns out to be quite spicy, which reminds many of the summer heat.
Ingredients:
- Cucumbers - 1 kg.
- Garlic - 4 cloves
- Bitter chili pepper - 1 pc.
- Bell pepper - 1 pc.
- Sugar - 1/3 dessert spoon
- Salt - 1 dessert spoon
- Sunflower oil - 4 dessert spoons
- Vinegar - 4 tablespoons
- Onion - 1 pc.
Preparation:
Peel the cucumbers. Cut into circles. Cut the onion into rings, bell pepper into slices, chop the chili and garlic.
Mix all salad ingredients and place in jars.
Sterilize in boiling water for 15 minutes. Then close.
A delicious salad that perfectly diversifies your home menu.
Ingredients:
- Cucumbers - 4 kg.
- Chopped garlic - 3 tablespoons
- Sugar - 1 glass
- Salt - 3 tablespoons
- Mustard powder - 2 tablespoons
- Vinegar - 1 glass
- Sunflower oil - 1 glass
- Ground black pepper - 2 tablespoons
- Ground red pepper - 1 tablespoon
- Onion - 1 pc.
Preparation:
Peel the cucumbers. Cut into bars lengthwise. Cut the onion into half rings. Chop the garlic.
Mix all the salad ingredients and let sit for four hours.
Place the salad in jars, add juice and sterilize for 15 minutes.
Then roll up.
This salad can not only be served as an appetizer, but also used to prepare pickle sauce.
Ingredients:
- Cucumbers - 2 kg.
- Garlic - 100 gr.
- Sugar - 100 gr.
- Salt - 4 tablespoons
- Vinegar - 4 tablespoons
- Sunflower oil - 100 ml.
- Onion - ½ kg.
Preparation:
Peel the cucumbers. Cut into circles. Cut the onion into half rings, chop the garlic.
Place the prepared vegetables in a bowl, mix with the remaining ingredients and set aside for three hours.
Place the salad in jars, pour in the resulting juice and sterilize by boiling for 15 minutes. Then roll it up, let it cool while wrapped and store it.
This salad can be served both as an appetizer and as a side dish for meat.
Ingredients:
- Cucumbers - 3 kg.
- Zucchini - 2 pcs.
- Garlic - 5 cloves
- Sugar - 100 gr.
- Salt - 1 tablespoon
- Vinegar - 200 ml.
- Water - 3 glasses
- Sunflower oil - 100 ml.
- Carrots - 4 pcs.
- Tomato puree - 200 ml.
- Ground black pepper - tablespoon
- Onion - 2 pcs.
Preparation:
Cut the cucumbers into circles, mix with salt and set aside for two hours.
Cut the onion into quarter rings, dice the zucchini, chop the garlic, grate the carrots.
Drain the juice released from the cucumbers.
In a saucepan with water, mix spices, salt, vinegar, sugar and tomato puree. Add prepared vegetables and cook until boiling.
Place the salad in jars and sterilize in boiling water for 15 minutes.
Roll up.
Spicy cucumber salad for the winter "Mother-in-law's tongue" without sterilization
This type of salad received its original name for its spiciness.
Ingredients:
- Cucumbers - 3 kg.
- Hot pepper - 2 pcs.
- Sweet pepper - 4 pcs.
- Tomatoes - 1 ½ kg.
- Garlic - 100 gr.
- Salt - 2 tablespoons
- Vegetable oil - 1 glass
- Vinegar 6% - ½ cup
- Sugar - 100 gr.
Preparation:
Cut the cucumbers into circles, pass the remaining ingredients through a meat grinder.
Stir and cook for 30 minutes. after boiling.
Add vinegar 5 minutes before. until the end of cooking.
Place the finished salad in jars, roll up, wrap and place, upside down, in a warm place.
When preparing spicy salads for the winter, you can use citric acid instead of vinegar. To replace 70% of vinegar essence, dilute one tablespoon of dry citric acid in 2 tablespoons of water. To get a replacement for 6% vinegar, dilute a teaspoon of citric acid in 22 tablespoons of water, 9% vinegar - dilute a teaspoon of citric acid in 14 tablespoons of water.
This salad is perfect as an appetizer with strong alcohol. It can also be used as an additional ingredient for other salads.
Ingredients:
- Cucumbers - 1/2 kg.
- Garlic - 3 cloves
- Dill - ½ bunch
- Parsley - ½ bunch
- Salt - 1 teaspoon
- Vinegar - 4 tablespoons
- Sunflower oil - 2 tablespoons
- Hot pepper “spark” - 1 pod
- Onion - 1 pc.
Preparation:
Cut the cucumbers into circles, cut the onion into rings, slice the garlic, chop the greens, “light” very finely.
Mix cucumbers, onions, herbs, garlic, add salt and vinegar.
Place pepper at the bottom of the jars, add oil and add salad.
Sterilize in boiling water for 15 minutes.
Roll up, wrap, put away for storage within a day.
The salad will appeal to those who like the aroma of celery.
Ingredients:
- Cucumbers - 12 pcs.
- Mustard seeds - 2 tablespoons
- Sugar - 200 gr.
- Salt - 3 tablespoons
- Celery seeds - 1 teaspoon
- Apple vinegar - 600 ml.
- Chili flakes - 1 teaspoon
- Onion - 3 pcs.
Preparation:
Grind the cucumbers, chop the onion finely.
Mix the ingredients (½ vinegar) in a saucepan and place on very low heat for half an hour.
Drain the resulting liquid and simmer again for 5 minutes.
Fill jars with salad and sterilize for 10 minutes.
This is a savory and at the same time satisfying snack, and the juice released can be used as gravy.
Ingredients:
- Cucumbers - 2 kg.
- Sugar - 100 gr.
- Khmeli-suneli - 2 teaspoons
- Salt - 1 tablespoon
- Coriander - 1 teaspoon
- Vinegar - 100 ml.
- Sunflower oil - 100 ml.
- Hot pepper - 3 pods
- Tomatoes - 0.7 kg.
Preparation:
Cut the cucumbers into circles, chop the garlic, blend the tomatoes with pepper.
Cook the tomato mixture for 15 minutes. After leaving the stove, add vinegar and spices.
Place the cucumbers and garlic in a saucepan, pour in the tomato mixture and, after boiling, cook for 10 minutes.
Place in sterilized jars and seal.
This salad is a great substitute for pickled cucumbers. Can be served as an appetizer or as an addition to hot main courses.
Ingredients:
- Cucumbers - 2 kg.
- Sugar - 100 gr.
- Salt - 4 tablespoons
- Vinegar 9% - 4 tablespoons
- Sunflower oil - 100 ml.
- Ground red pepper - tablespoon
- Onion - 0.5 kg.
Preparation:
Cut the cucumbers thinly into circles, onions into half rings. Place in a saucepan, add salt, sugar, oil, pepper, vinegar, stir. Leave for three hours. Shake every 15 minutes.
Place the pickled vegetables in jars, add juice and sterilize for 15 minutes.
Wrap it up and put it away for storage after a day.
The salad turns out spicy, with obvious notes of garlic, as well as the spiciness of mustard.
Ingredients:
- Chopped garlic - 2 tablespoons
- Sugar - 1 glass
- Red bell pepper - 1 pc.
- Salt - 2 tablespoons
- Mustard seeds - 2 tablespoons
- Vinegar 9% - 1 glass
- Sunflower oil - 1 glass
- Ground black pepper - 1 teaspoon
- Ground red pepper - 1 teaspoon
- Dill - 2 tablespoons
- Cucumbers - 4 kg.
Preparation:
Peel the cucumbers. Cut into ½ cm thick slices.
Garlic and dill - chop.
Mix all ingredients and leave for three hours.
Place into jars, pour in the released marinade and sterilize for 15 minutes. Then roll up.
Leave in a warm place for a day, then store.
A delicious dish that is as spicy as Korean carrots.
Ingredients:
- Cucumbers - 1 kg.
- Vegetable oil - 50 ml.
- Garlic - 6 cloves
- Onion - 2 pcs.
- Sugar - 2 tablespoons
- Salt - tablespoon
- Ready-made Korean seasoning - 1 tablespoon
- Hot pepper - by preference
- Vinegar 9% - 50 ml.
- Carrots - 1 pc.
Preparation:
Cut the cucumbers into circles. Carrots - stripes. Cut the onion into half rings, chop the garlic finely.
Combine vegetables in a bowl, add salt, seasonings, oil, vinegar and mix well.
Leave for four hours.
Place the salad in jars and sterilize.
A spicy and tasty version of the famous Bulgarian dish.
Ingredients:
- Cucumbers - 1 kg.
- Tomatoes - 0.5 kg.
- Bell pepper - 0.3 kg.
- Garlic - 15 gr.
- Carrots - 80 gr.
- Hot chilli pepper - 10 gr.
- Salt 5 gr.
- Sugar - 60 gr.
- Vegetable oil - 60 ml.
- Vinegar - 50 ml.
Preparation:
Cut the carrots into strips, bell peppers into cubes. Fry in vegetable oil in a deep frying pan, add a little water and simmer.
Make a puree from the tomatoes. Hot pepper - chop. Press the garlic through a press. Cut the cucumbers into quarters.
Pour tomato puree into a saucepan and add all ingredients. Bring to a boil, reduce heat and simmer for half an hour.
Fill sterilized jars with the prepared salad and roll up.
The salad turns out very spicy. If strong spiciness is not needed, you can reduce the amount of pepper.
Ingredients:
- Cucumbers - 3 kg.
- Garlic - 1 head
- Sugar - 800 gr.
- Vinegar 9% - 250 ml.
- Ground hot pepper - 15 gr.
- Salt - 120 gr.
- Sunflower oil - 70 ml.
Preparation:
Chop the cucumbers, sprinkle with salt and set aside to release the juice.
Drain the juice and prepare the marinade - add sugar, salt, oil and pepper, bring to a boil and pour in vinegar.
Place cucumbers in jars, add thinly sliced garlic on top and pour hot marinade over them.
Sterilize for 15 minutes.
A delicious and simple cucumber salad for the winter with sweetish notes of tomatoes and bell peppers.
Ingredients:
- Cucumbers - 2 kg.
- Tomatoes - 2 kg.
- Bell pepper - 1 kg
- Onion - 1 kg.
- Dill - bunch
- Allspice - 10 peas
- Black pepper - 10 peas
- Salt - 4 tablespoons
- Sugar - 4 tablespoons
- Vegetable oil - 200 gr.
Preparation:
Chop the vegetables. Chop half the tomatoes, mince the other half with the garlic. Finely chop the dill.
Combine vegetables, add salt, sugar, spices, oil, mix and leave for forty minutes to release the juice.
Put the salad on the fire, let it boil for 15 minutes, pour in the vinegar, let it simmer a little and put it in jars.
Among the canned vegetables prepared for the winter, it is worth highlighting recipes for preparing spicy cucumbers in different variations. Hot peppers, mustard, and garlic add spiciness to the preparations, and other vegetables, which include zucchini, carrots, and tomatoes, soften the taste of the dish. Some salads and appetizers are sterilized, but there are canned foods that do not require sterilization.
Vegetables are prepared with any spices; hot pepper is definitely added for spiciness. Garlic and horseradish root are added as desired.
Selection and preparation of cucumbers
For preservation, whole, non-yellowed fruits are selected. Overgrown vegetables are used in salads.
Cucumbers are immersed in cold water for five hours, during which time the fruits absorb the necessary moisture and become crispy.
Preparing containers for rolling
In order for the preserved food to be stored for a long time and not to ferment, it is necessary to properly process the jars. Glass containers are thoroughly washed with soda, rinsed, and treated with steam for 15 minutes.
Spicy cucumber recipes
Cucumber fruits can be preserved whole or made into salads.
The classic recipe is to die for
For canning, it is better to take small, young cucumbers.
- kilogram of gherkins;
- 4 cloves of garlic;
- a small piece of horseradish, hot pepper;
- half a liter of spring water;
- a third of a glass of vinegar;
- 40 grams of fine sugar;
- 1.5 teaspoons rock salt;
- 2 coffee spoons of mustard beans;
- dill bush
To make the cucumbers crispy, they are filled with water for three hours. Spices, herbs, garlic, pepper are placed in a jar. Stack the fruits.
Combine water with salt and sugar, add vinegar. The brine is allowed to boil, then the cucumbers are poured in. Sterilize for 12 minutes, seal.
Variation without sterilization
Delicious, spicy cucumbers can be closed quickly without wasting time on sterilization.
Components:
- 2 kilograms of young cucumbers;
- a glass of butter;
- the same amount of vinegar;
- 40 grams of salt;
- sugar – 2 times more;
- a small head of young garlic;
- chilli.
Place pepper, garlic, chopped cucumbers in a jar, pour in boiling water, leave for 17 minutes. Brine is prepared from the remaining products, and heated vegetables are poured in. They are corked.
Spicy cucumber salad with mustard powder
This recipe is not difficult to prepare.
- kilogram of cucumbers;
- dill bush;
- 2 coffee spoons of mustard;
- 5 cloves of garlic;
- a piece of chili;
- a glass of vinegar;
- half a glass of sunflower oil;
- a teaspoon of rock salt;
- 2 teaspoons fine sugar.
Canning begins with preparing the food. They are cut into rings, pepper, garlic, and herbs are chopped. The slices are mixed with other ingredients and left for 2 hours. Boil for seven minutes, seal.
With garlic
The preparation is used when cooking pickle sauce.
Necessary:
- 2 kilograms of medium cucumbers;
- 100 grams of young garlic;
- half a kilo of onion;
- chilli;
- 100 grams of sugar;
- 1/3 glass of salt;
- a glass of butter;
- vinegar - half as much.
Cut the onion with cucumbers and pepper into rings, squeeze out the garlic, add the rest of the ingredients, mix and leave for 4 hours. Distribute into glass containers and sterilize for 18 minutes. Then you should roll it up.
With zucchini
A simple but tasty preparation.
- 1.5 kilograms of cucumbers;
- the same number of young zucchini;
- one medium hot pepper;
- head of garlic.
For filling:
- a glass of sugar;
- oils – 2 times more;
- 1/4 cup vinegar;
- 0.5 glasses of salt;
- 500 grams of tomato paste.
Zucchini with cucumbers and peppers are cut into arbitrary pieces, the garlic is chopped and placed in a deep bowl.
The ingredients for the filling are mixed, the salad is seasoned, simmered for twenty minutes, and distributed into jars. They are corked.
With celery
An appetizer with celery is prepared according to the recipe “Spicy cucumber salad with mustard powder”, replacing the dill with celery stalks.
In Georgian
A Georgian appetizer goes well with any dish.
Required Products:
- kilogram of ripened tomatoes;
- 2.5 kilograms of cucumbers;
- 5 large cloves of garlic;
- hot pepper;
- a glass of butter;
- 125 grams of sugar;
- 45 grams of salt;
- a glass of vinegar.
Twist the tomatoes with pepper and garlic, add oil, salt and sugar, simmer for 12 minutes, add cucumbers, cut into rings, cook for another 4 minutes, pour in vinegar, place in jars, and screw.
In Korean
Lovers of Korean cuisine will appreciate this snack with a pleasant taste.
- 2 kilograms of small cucumbers;
- 2 large carrots;
- half a head of young garlic;
- a tablespoon of Korean seasoning;
- a third of a glass of table salt;
- a glass of fine sugar;
- a glass of vinegar;
- half a glass of oil;
- a piece of hot pepper.
Cucumbers are cut into quarters. Grate carrots, squeeze out garlic, chop pepper. Season with oil, vinegar, seasoning, sugar and salt. Place the slices in the cold for 2.5 hours.
The pickled fruits are distributed into containers, sterilized for 17 minutes, and closed.
Cucumber lecho
Prepared according to the recipe for Georgian cucumbers, with the addition of 500 grams of bell pepper.
Spicy salad of overgrown cucumbers
Whole overgrown cucumbers harvested have a specific taste; many will not like it. It is better to prepare such vegetables in the form of salads.
Components:
- 3 kilograms of overgrown cucumbers;
- a kilogram of juicy carrots;
- one kilogram of ratunda;
- 500 grams of salad onions;
- 3 heads of garlic;
- 250 milliliters of adjika;
- a glass of purified water;
- faceted glass of butter;
- the same amount of sugar;
- a third of a glass of salt;
- 120 milliliters of vinegar.
The cucumbers are peeled from the pulp, then cut into strips with pepper and onion. Grate the carrots, finely chop the garlic, combine with other products, mix, leave for 2 hours. The salad is placed in jars and sterilized for 17 minutes. They screw it in.
With hot pepper
An unusually tasty, spicy snack with sterilization.
Required components:
- 2 kilograms of large cucumbers;
- half a pod of hot pepper;
- a small head of young garlic;
- a bunch of curly parsley;
- 0.5 cups each of vinegar and oil;
- 40 grams of salt;
- half a faceted glass of sugar.
Cucumbers are cut lengthwise into quarters and placed in a large container. Pepper, garlic, herbs are chopped and sent to the cucumbers. The remaining ingredients are added to the mixture and stirred. Stand for six hours. Distribute into jars and sterilize for twenty-five minutes. They are corked.
The products are designed for five liter jars.
- cucumbers;
- several dill bushes;
- horseradish leaf;
- 5 small cloves of garlic;
- one large pod of hot pepper;
- 5 currant leaves.
For the marinade:
- 2 liters of spring water;
- 60 grams of rock salt;
- a glass of sugar;
- the same amount of vinegar.
Washed cucumbers are immersed in spring water for four hours. Greens with garlic, pepper and cucumbers are evenly distributed among the jars.
All ingredients for the marinade are mixed, boiled for two minutes, and poured into a sterile container with fruits. Sterilize for twenty minutes. Sealed.
How to properly store canned cucumbers
Homemade preparations can be stored for several years at low temperatures. The ideal place for preservation is the basement, where the air temperature does not exceed five degrees.
In apartment conditions, it is better to store the blockage in a dark, cool room. Canned cucumbers in the pantry are best consumed within a year.
Well, tell me, who doesn’t love spicy, tangy, crispy pickled cucumbers? Who doesn’t already have the best recipe for storing them in jars for the winter, passed down from generation to generation? Every housewife sooner or later finds such a recipe and preparing juicy vegetables for the winter turns into a wonderful tradition, as well as eating them on holidays in salads, as a snack or just a tasty addition to a hearty lunch or dinner.
Crispy pickled cucumbers are loved by both adults and children. Their main secret, of course, is that homemade canned food turns out natural and tasty. Both our own cucumbers from the summer harvest and store-bought cucumbers are used, but always the freshest ones. After all, where does the crunch come from in a limp old cucumber?
Today I will tell you about recipes for making very tasty pickled cucumbers with a mandatory attribute - a ringing crunch!
Step-by-step recipe for making crispy pickled cucumbers - preparation with vinegar
What is the most important difference between pickled cucumbers and salted ones? The correct thing is that they are filled with a marinade of spices, salt, sugar and, of course, vinegar. Vinegar in this 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 big fans of pickled cucumbers, who have such a love for this type of preservation solely for their spicy sour taste.
The second most important components after vinegar are aromatic herbs and spices, as well as other vegetables and even berries, which 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 these cucumbers you will need:
- small or medium-sized fresh cucumbers - 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 - tablespoon,
- vinegar 9% - 8 tablespoons or vinegar essence 70% - 2 teaspoons.
This number of cucumbers fits into two liter jars. All spices and herbs are calculated per liter of marinade. Approximately this amount of marinade will be needed to preserve crispy pickled cucumbers for the winter.
Only small cucumbers no larger than 12-13 centimeters are suitable for pickling; set aside large cucumbers for pickling. Always check the firmness of the vegetables and the thickness of the skin. Too thin and delicate skin, which is easy to pierce with a fingernail, will not crisp in the end.
Cucumbers for pickling must have pimples and a uniform dark green color, without yellow spots or butts. Yellowness indicates that the cucumbers did not have enough moisture during the growth process. These won't make crispy pickled cucumbers either.
Preparation:
1. Thoroughly wash the cucumbers you are going to pickle in advance. Make sure they are fresh without signs of spoilage and do not have limp, 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.
2. Wash all the leaves and herbs for the marinade. Prepare spices in the required quantities.
3. Sterilize jars and lids. There are many ways to do this:
- place the jars upside down over a pan of boiling water using a special lid with holes,
- heat the jars with a little water in the oven,
- Boil the 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' worth of water into it and put it in the microwave for 3-4 minutes. The water in the jar should actively boil for a couple of minutes, the rising steam will sterilize the glass. As my husband says: “nothing will remain alive.”
The key is to remove them carefully because they will be extremely hot. Use potholders, mittens and towels.
The lids are sterilized by boiling them in a pan of water. Five minutes of boiling is enough.
4. Place aromatic herbs, leaves and spices into prepared and slightly cooled (so as not to burn your hands) jars.
Place 1 dill umbrella (or small bunch) in each jar. Divide the blackcurrant and horseradish leaves in half. Also, two cloves of garlic in each jar and the same amount of peppercorns. Essentially, all spices are divided equally into two jars. For what? So that the marinade and cucumbers in two different jars have the same taste.
5. Now comes the fun part. Did you love Tetris as a child as much as I did? Why Tetris? Yes, because it’s the turn of cucumbers to take their place in the jars. To do this, they need to be spread out 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 can fit. And then lay it 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 saucepan of water. Then pour boiling water over the cucumbers placed in the jar to the very top. Right along the edge 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, add salt, sugar, pepper and cloves.
Place the saucepan on the stove and bring to a boil, stirring. Salt and sugar should completely dissolve. Let simmer for a couple of minutes and remove from heat. Immediately add vinegar to the marinade.
8. Once the marinade is ready, drain the boiling water from the cucumbers and replace it with marinade. Fill it in the same way to the very edge of the jar. There should be enough marinade to fill both jars.
Once poured, close the lids. If you use twist ones, then wrap them as tightly as possible to the maximum of your strength. If there are special thin lids for seaming, then keep the seaming device on hand and roll them up right away.
9. Once screwed, turn the jars upside down and place them on the lids. Check with a napkin or finger to see if liquid is seeping out at the neck. If it leaks, then it is necessary to urgently replace the caps with new ones. To do this, you can sterilize more lids than jars. Spares never hurt.
Wrap the inverted jars in a thick, thick blanket and leave to cool until they reach room temperature. This will take at least a day, so immediately think of a place where your jars will stand until they cool down and will not disturb anyone.
After a day, or better yet two. Check the jars again for leaks and calmly put them in the cupboard for ripening.
Delicious crispy pickled cucumbers will be ready after a while, and are best consumed in winter. Bon appetit!
Crispy pickled cucumbers in liter jars with currants
Another interesting recipe for making pickled cucumbers, which I discovered a couple of years ago. I really love it when the cucumber marinade is prepared with the addition of a variety of flavors. She experimented with berries, vegetables, and spices herself. I liked the recipe with black currants for its uniqueness. It also came in handy when the berries at the dacha, along with the cucumbers, ripened. If you have the same situation, then be sure to try making 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 branches,
- black currant leaves - 2 leaves,
- cherry leaves - 4 leaves,
- black currant berries - 4 sprigs,
- hot red pepper in pods - 1 piece,
- bay leaf - 2 pcs,
- allspice peppercorns - 4 pcs.
- cloves - 2 pcs.
- table rock salt - 2 tablespoons,
- granulated sugar - 1.5 tablespoons,
- vinegar 9% - 8 tablespoons (80 grams).
How to prepare 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 one I will do it more briefly so as not to repeat myself. After all, many things 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 be eating them anytime soon.
Pour cold water over the cucumbers and leave for at least 3 hours.
2. Sterilize well-washed jars 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 ingredients proportionally. So for two kilograms of cucumbers, multiply all numbers by 2.
Sterilization can be done quickly in the microwave. Simply pour about 100 grams of water into a jar and place it in the microwave for 3 minutes. The water will boil and the steam released will sterilize the jars.
3. Place spices in prepared jars. In each jar put: 1-2 cloves of garlic, a currant leaf, two cherry leaves, a ring of red hot pepper, a sprig or inflorescence of dill, a bay leaf.
4. Place 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 pieces, even if they are small rings. Place currant berries on top, 5-8 pieces per jar (that is, one sprig). You can also put a small sprig of dill on top. This will make crispy pickled cucumbers even more flavorful.
5. Boil water in a kettle and immediately after turning it off, fill the jars with cucumbers to the very top. Cover with lids that have previously been sterilized in boiling water. (place a ladle of water on the stove and let the lids boil in it for a few minutes). Let sit for 1-0 minutes and drain the water.
6. Repeat pouring boiling water over the cucumbers for 10 minutes. But after the second filling, do not pour out the water, but carefully pour it from the jars into a large saucepan. We will prepare the marinade from this water. The aromas of cucumber, 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, all the remaining spices) into the marinade water and stir. Place on the fire and bring to a boil. Let it simmer for a couple of minutes, then remove from the heat 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 finished hot marinade into jars with a large ladle. The liquid should cover all the cucumbers to the edge of the jar.
9. After this, immediately close the lids. Screw them very tightly and turn the jar upside down. Check the edges of the jar near the lid to make sure there is no leaking water. Now place all the jars together and wrap them in a blanket. In this form, they should stand for a day or even more until the jars have cooled completely.
After this, the jars can be put away 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.
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 jars and lids for preparing cucumbers. You may find this helpful.
As you can already see, the harvesting principles are very similar. The difference will mainly be in how much extra flavor your crispy pickles will take on, depending on what spices and herbs are added to the marinade.
Pickled cucumbers with chili ketchup - an original and very tasty recipe
Preparation:
The preparation of these pickled cucumbers is quite standard, with the exception of the marinade. Therefore, for a more detailed description, you can go 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 using your favorite method. (you can also read about this in the very first recipe; I’m sharing my proven method).
3. Prepare the marinade. To do this, pour water into the pan, 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 vinegar.
4. Place bay leaves, garlic and pepper into jars, dividing the spices equally between the jars.
5. Then place the cucumbers very tightly.
6. Now pour the very hot, just boiled marinade over the cucumbers in the jars. The marinade should not have time to cool down. It will be red in color and the crispy pickles will look like they were cooked in tomato juice.
7. Hot jars, immediately after pouring the marinade, must be screwed on with lids or rolled up (depending on what you are using), turned over and placed on the lids. Check the seals of the jars. Cover with a blanket and leave for a day until completely cooled.
The result will please you very much. Bon appetit!
Popular among the people, pickled spicy cucumbers for the winter can be used as a separate appetizer or as part of various salads. Crispy cucumbers prepared according to this recipe have a spicy bitterness. Depending on the spices used, the range and quantity of which can be changed to suit your own taste, the finished preserve is distinguished by a bouquet of appetite-stimulating aromas.
It is best to seal cucumbers in jars with a volume of 1 to 2 liters. Such a quantity of the finished product can be put into use immediately, and the vegetables will not lose their taste from being left idle for a long time on the refrigerator shelf.
For canned spicy cucumbers for the winter, each housewife chooses spices at her own discretion. Traditional additives to the marinade include: black peppercorns, mustard seeds, garlic, cherry and blackcurrant leaves, dill inflorescences, cloves, coriander. You can add small tomatoes and onions, thinly sliced carrots, and mini squash to the container with cucumbers. Additional vegetables are used as decoration and are chosen in a contrasting color with the cucumbers.
Fruits for pickling should be green, elastic and strong. They should be sorted carefully, rejecting soft ones with spots and traces of mold on the skin. Small-sized vegetables with small seeds are ideal for pickling, regardless of the recipe chosen.
Glass containers are thoroughly washed and dried. Some housewives prefer to sterilize containers within 10 minutes. The lids used in the work are boiled for at least 5 minutes immediately before seaming.
Ingredients
- Fresh cucumbers, selected – 3 – 3.5 kg;
- Hot pepper (red, green) – 2-3 pods;
- Black peppercorns – 20-22 pcs.;
- Bay leaf - according to the number of jars;
- Dill with inflorescences - a sprig for 1 jar;
- Cherry and black currant leaves - optional;
- Horseradish leaves – 2 pcs.;
- Mustard seed – 3 tsp;
- Granulated sugar – 6 tbsp;
- Coarse salt – 5 tbsp;
- Table vinegar 9% – 9 tbsp.
Preparation
Cucumbers are soaked in a clean container with cold water for an hour and a half, then washed under running water. Hot peppers and garlic are peeled and washed. All vegetable spices used to prepare the marinade are sorted and washed (except for mustard seeds and peppercorns).
Place on the bottom of the jar: a clove of garlic, a small sprig of dill, chopped horseradish, a third of a teaspoon of mustard seeds and 3 slices of hot pepper with seeds.
The tail of each cucumber is cut off. Prepared vegetables are compacted into a jar.
Each jar of cucumbers is filled to the top with boiling water and left to “simmer” for 15 – 20 minutes.
Water from the cans is poured into the pan, sugar and salt are added. For 1 liter of water take 2 tablespoons of sugar and one and a half tablespoons of salt. The marinade is thoroughly boiled and poured hot into jars. Vinegar (1.5 - 2 tbsp) is added to each jar.
The jars are closed with lids using special seaming machines. The containers are turned over and covered with a towel until they cool completely, the preparation for the winter is ready.
Such cucumbers are stored not only in a cool basement, but also at room temperature, which cannot but please those who live in apartments.
Canned spicy cucumbers go well with both everyday dishes and holiday menus.
