An integral attribute of any feast are salted crispy cucumbers. There are a huge variety of recipes for pickling green vegetables for the winter. Particularly popular: spicy, with gooseberries, mustard seeds, etc. Unfortunately, with all the variety of ways to get pickles with a unique taste, aroma and, most importantly, crunch, not every housewife will succeed.
How to roll cucumbers to make them crispy? Despite its apparent simplicity, this procedure has many subtleties and “pitfalls” that many neglect. The crunch and elasticity of the popular Russian snack largely depends on the correct selection of vegetables. Let's look at the tricks of preparing this dish in more detail.
How to choose cucumbers for rolling?
The fruit must be freshly picked, strong and juicy. Sluggish and soft varieties after processing will not give the expected crunch. Some varieties will not tolerate long-term storage.
Agronomists divide all varieties suitable for growing into the following types:
- salad;
- pickling;
- universal.
It is not difficult to guess that the former are intended exclusively for fresh consumption. Their thick peel does not allow marinade to pass through easily. In the case of universal ones, it is clear that they are suitable for any purpose - both pickling and adding to salads. And only the pickling variety will give you the long-awaited crunch and unsurpassed taste. “Nezhinsky” was recognized as the best seaming species.
Characteristic differences
It is convenient to distinguish fruits from each other by appearance. The salad variety has an elongated shape and light spikes (the universal and pickling varieties have dark spikes). In cucumbers, ideal for pickling, the skin can be peeled off without applying force - just light pressure from your nail. The best candidates for canning are smooth, oblong fruits without deformations, damage, or uncharacteristic spots.
When discussing how to properly make cucumbers crispy for the winter, you need to sort them by size:
- Pickles are the smallest, up to 3-5 centimeters.
- Gherkins are medium-sized, reaching 9 centimeters in length.
- Zelentsy are large (9-14 centimeters).
Each group has developed its own ways to roll up crispy and sweet cucumbers. In the classic version, vegetables ranging in size from 7 to 12 centimeters are considered ideal for consumption in winter.
When starting pickling, you need to decide on a container for storing the product. If you plan to pickle without twisting, you will have to stock up on 3-liter glass jars and 10-liter enameled buckets.
Modern housewives use jars of different sizes from half a liter to 3 liters for pickling cucumbers.
Should you use plastic utensils? Barrels and containers made of universal material will come to the rescue if you don’t have a standard type of container on hand. Plastic barrels are a worthy alternative to oak barrels. They are not that expensive and do not spoil the taste of the main product.
An ordinary recipe for crispy cucumbers
The described recipe for how to roll up crispy cucumbers for the winter cannot be called ordinary. It was not copied from a culinary reference book or borrowed from a master class by a fashion restaurant chef. Its author is a simple village grandmother who grows cucumbers in her own garden and responsibly rolls them for a large family.
Preparing Ingredients
The most delicious cucumbers are grown with your own hands on your own plot. Market ones will also do. In order to arrange vegetables in jars as compactly as possible, the bulk of them should be of medium size and only 25-30% small ones to fill the upper part of the container.
Green fruits are soaked in a basin for 30-45 minutes and rinsed several times under running water.
How to roll cucumbers to make them crispy? Choose the right greens! According to the recipe you will need (per 1 jar):
- Cherry leaves - 5 pieces.
- Dill umbrella - 2 pieces.
- Garlic - 4 large cloves.
- Horseradish leaf - 1 piece.
- Horseradish root - 2-3 shavings.
The main ingredient responsible for that crunch is oak leaves. It is unlikely that you will be able to buy them on the market, so you will have to look for them yourself. It is this green component that will give cucumbers a unique crunch and prevent them from going limp during long-term storage.
Preparing the brine
The taste of the finished product largely depends on the quality of the brine. Place a bunch of cherry branches, dill stems and horseradish leaves into a saucepan with cold water. When the water boils, add 2 tablespoons of salt and half as much sugar (per liter of water). Finish with 25 grams of ground red pepper. The brine should boil for a quarter of an hour. Place a pot of clean water nearby and bring to a boil.
Filling cans
To roll crispy cucumbers into a 3-liter jar, it is not necessary to sterilize it. It is enough to treat with hot water, paying special attention to the neck. When the containers are dry, the bouquet of spices discussed above is placed on the bottom. Next, the jar is tightly filled with cucumbers. In order to fit more vegetables, large fruits are placed vertically at the bottom, and small ones closer to the neck.
Now the jar of cucumbers needs to be filled with boiling water for 10 minutes. This is a kind of sterilization of both the container and the products inside it. Guaranteed to get rid of germs.
Drain the water, add hot peppercorns - 5-8 pieces, 2 aspirin tablets, table vinegar - 40 grams per jar. Such natural preservatives will help vegetables be stored for a long time without losing their taste characteristics.
The next step in preparing crispy cucumbers for the winter is pouring brine. Tighten the jars, leave them in a dark place, wait until they cool completely. First turn it upside down and cover with a warm blanket. Store the finished snack in a place protected from sunlight. A cellar, pantry, etc. are perfect.
Cold pickling with vodka
The original way of pickling cucumbers to achieve an appetizing crunch involves using fresh, strong, small-sized fruits.
Additional Ingredients:
- Brine - 2 tablespoons of table salt per liter of clean water.
- Cherry leaves - 2 pieces per liter.
- Umbrella of dill - 1 piece per liter.
- Celery stalk - 1 piece per liter.
- Greens of thyme, tarragon - a couple of sprigs per liter.
- Vodka (40%) - 2 tablespoons per liter.
How to pickle cucumbers so they are crispy? First of all, take care of the quality of the water. If it goes through several levels of purification, boiling is not required. Dissolve salt.
Wash the vegetables thoroughly and place on a paper towel to drain excess liquid. Place spices at the bottom of the jars, previously washed and dried. Cucumbers are laid out on them, pressed tightly against each other. For ease of work, it is recommended to hold the jar at an angle of 45 degrees.
Pour in the brine. The liquid should completely cover the green fruits. Add the required amount of vodka.
Jars can be closed with two types of lids - regular polyethylene or twist-off. Send to a dark, cool place for a month.
Pickled cucumbers followed by canning for the winter
A simple recipe will allow you to enjoy the piquant taste of vegetables even before the onset of the first cold weather. The best masters of culinary art answer the question of how to properly roll cucumbers so that they crunch.
The first thing you need to do is choose the right ingredients. Cucumbers should be approximately the same size - 6-8 centimeters with underdeveloped seeds (this way the taste of the finished snack will be more delicate).
The bouquet of spices will consist of cherry, currant, oak, horseradish leaves - 4-5 pieces each per jar (volume 3 liters). This also includes peppercorns, a few cloves of garlic and a pod of hot pepper.
To prepare the filling, 40 grams of salt must be dissolved in a liter of water.
Cold marinating method
How to roll cucumbers to make them crispy? The jars should be thoroughly washed and, if desired, sterilized. All leaves, pods and cloves should show no signs of developing rot, disease or pest damage. Separated branches, cloves without peel and pods without seeds are washed in several waters and temporarily set aside.
Cucumbers are placed in a dense layer into the prepared container, followed by a layer of spices, then again cucumbers, again spices, and so on until the neck.
When rolling crispy cucumbers into a 3-liter jar, you need to properly prepare the brine. Dissolve 2 tablespoons of salt in a liter of cold water. Pour the resulting liquid over the cucumbers, cover with gauze folded in several layers, leave to begin fermentation processes for three days at a temperature of 20-22 degrees.
After the specified time, try one vegetable. If a rich, lightly salted taste is felt, the fermentation process should be interrupted. The brine is drained, the cucumbers are washed, the herbs and spices are thrown away.
It is important not to miss this moment. The taste should be delicate, the fruits should not be completely salted. Only in this case in winter they will have an inimitable taste, optimal strength and everyone’s favorite crunch.
To roll up crispy cucumbers for the winter, just like the first time, you will have to prepare a set of fresh leaves and spices. Return the cucumbers to the cleaned jars, boil the collected brine, pour into the jars, close with sterile lids, and wrap with a towel. Let stand for 10-15 minutes, drain the hot brine. To prevent spices and leaves from falling out, you can put a special rubber lid with small holes on the throat. If you don’t have one on your farm, you can use gauze.
Bring the brine to a boil again and transfer into jars. Now you can start rolling. It is advisable to cool the preserved food as quickly as possible and store it in a dark, well-ventilated place.
Hot way
The technique described below will allow you to roll up delicious crispy cucumbers, as in the previous recipe, only with minor technological adjustments.
To prepare the brine, table salt is diluted not in cold water, but in boiling water. The hot liquid is immediately poured into jars filled with green fruits and spices. The containers are closed and kept warm for 2-3 days. When the waiting period has come to an end, the brine is drained, and then the procedure is similar to the cold method.
When you open a jar of this snack in winter, you will be pleasantly surprised by the taste - lightly salted cucumbers with a delicate taste and fresh crunch will not leave anyone indifferent!
Pickling cucumbers without jars and barrels
The progress of the chemical industry supplies the kitchen with useful devices from year to year. One of the latest was the insert package. The inexpensive, capacious device is not inferior in performance characteristics to plastic and glass, and in some respects it significantly surpasses them.
How to roll cucumbers so that they are crispy in an insert bag? First, prepare the brine - 700 grams of salt per 10 liters of water. There are also several buds of cloves, allspice grains, garlic and horseradish. Boil the mixture for 10-15 minutes. Cool to a temperature of 38-40 degrees. Strain into a clean container through cheesecloth.
Pour thoroughly washed cucumbers with the resulting brine. Keep at room temperature for a week, covering with a regular lid. After this, gather the edges of the liner bag together, remove excess air, and tie the free edge tightly with twine or thin rope.
The vegetables will be ready to eat after a month. They must be stored in a cool place.
When preparing brine, only rock salt should be used. Otherwise, the jar may explode or the cucumbers will acquire an unpleasant sour taste.
Everything that is planned to be placed in a jar must be thoroughly washed. This will save the brine from unexpected fermentation and prevent spoilage of the main product.
Glass jars must be placed in a cold oven for sterilization. This way they will heat up evenly and will not burst or explode.
Adding a few mustard seeds to the brine will help prevent damage to glass containers.
Oak bark will help add crunch and not spoil the natural taste - a small piece is enough to preserve the primary elasticity of the vegetable.
In order for green fruits to soak in brine faster, it is recommended to cut off their tails and make several small punctures with a fork.
Be sure to sterilize the lids. For metal ones, boiling for fifteen minutes in clean water is enough; for nylon ones, wash them thoroughly and scald them on all sides.
Hello, dear cooks!
There was a grasshopper sitting in the grass, and it was like a cucumber, it was green. Everyone has known this funny song since childhood. But the vegetable season is just around the corner, poplar fluff is flying in full force and we will be harvesting the first harvest, namely greens. First we will make and cook from them, then we will. Then we’ll start preening and making face masks.
And only later, when they are visible and invisible, we will begin to hide them in jars. That is, we will make preparations for future use for the winter, because the holidays are just around the corner. How great it is when you can pin it on a fork and remember the heat, July, summer, vacation and sand... The memories are wonderful!
Well, as you may have noticed on the agenda, the sensational theme of this season is pickled cucumbers, which turn out crispy, and they will be prepared only using the most delicious recipes. Don't miss being at the peak of the wave.
Prepare such culinary masterpieces with me and very soon your cellar will be filled with heaps of preparations, and your loved ones will only thank you for this. After all, homemade canning is always better and more flavorful than store-bought. So, friends, let's go!
Love cucumbers, the kind you can stick on a fork and sit crunching somewhere at the table. This appetizer is loved by everyone for its simplicity and presentation. Once there was a dog in our family, so she ate them with us. Can you imagine?
I always have such preparations on my shelf, all because without them you can’t practically make a single famous salad, for example. How, without it on New Year’s Day, that’s why you always have to make more than one batch of pickled gherkins.
Honestly, I think you can guess that to get amazing canned cucumbers in jars, you need to choose vegetables of the same size. And the most important thing is that they are not empty inside, then both outside and inside the appearance will be 5+.
How to pickle cucumbers for the winter to make them crunchy
Good question, you probably need to know the secret of cooking. Or maybe it's all about the cucumbers themselves? Or does it all depend on the variety? Do you want to quickly and quite tasty turn ordinary cucumbers into pickled ones and make them crispy? Then read this step-by-step instructions.
- Secret number 1. It is necessary to put a horseradish leaf in each jar of cucumbers, it is this that gives the crunchiness in taste and the madness of taste.
- Secret number 2. You must understand that all cucumbers can be divided into 3 types. If you ever noticed, you could see that the skin of each variety is different. Those who are closely involved in this issue can tell you that this is a certain shirt, which can be Slavic (large and medium-sized fruits, but at the same time they have rare pimples on the skin), German (too many pimples) and Asian (smooth skin) .
So, this gives us what we need to take the Slavic type for pickling, but use the Asian and German ones for salads. Or choose exactly those gherkins that are specially bred for canning.
This first recipe will be a universal one from a number of classic ones; you can add and make adjustments as you wish. The main thing is that you learn and remember the required proportions of sugar, salt and vinegar for the marinade.
After all, it is he who is responsible for the full taste of the finished dish. Look at the ingredients and take notes.
The standard set of spices and other ingredients includes salt, sugar and the obligatory component garlic with an umbrella of dill. But you can contribute everything else as you please. For example, it could be black peppercorns, bay leaves, currant leaves, etc.
We will need:
a 3 liter jar of marinade will take approximately 1.5 liters; for 2 liter -1 l, for 1 liter -0.5 l
For a three-liter jar:
- cucumbers - 2 kg
- table salt - 3 tbsp
- granulated sugar - 3 tbsp
- vinegar 9% - 5 tbsp per liter jar or 1 tsp citric acid
optional:
- garlic - 6 cloves
- horseradish root - 1 pc.
- currant and cherry leaves 3-5 pcs.
- dill umbrella - 4 pcs.
- black peppercorns - 9 pcs.
- bay leaf - 2 leaves
- hot red pepper - half a pod
Stages:
1. First of all, harvest, it is advisable to do this in the morning; if the cucumbers were collected in the evening, they will need to be soaked in cold water for a couple of hours. In any case, the vegetables need to be washed and sorted well; you need to take only fresh and unspoiled fruits without flaws or dents.
Try to choose even fruits and ensure that they are the same size, then they will be evenly salted and marinated in the jar.
Then take all the spices and herbs if you want them to be present here. Still, it certainly turns out tastier with them than without them. All leaves, especially if you take currants or cherries, need to be doused with boiling water. Peel the garlic cloves. Place this set at the bottom of the jar.
That is, in other words, you should take a clean jar and put horseradish root, currant and cherry leaves on the bottom, then garlic cloves, peppercorns and don’t forget about bay leaf and dill umbrellas. If you like a spicy taste, then add red hot pepper, but do not overdo it).
3. Your next action, the most responsible one, is to beautifully push the cucumbers into the jar. Try to push them tightly so that more can go in. Once this is done, turn on the pot of water.
And bring to a boil, and after active boiling, fill the workpiece with drinking water. Cover immediately with a metal lid. In this state, the jar should stand for about 10-15 minutes so that it cools down a little and you can pour the liquid back into the pan.
Advice! Don't forget to take a towel and an oven mitt so you don't burn your hands.
4. After you have poured the liquid from the jar, immediately pour in another water, also boiling.
If you let the cucumbers cool at least a little and stand without water, then they may later become soft and the crispness will disappear.
Do not forget that the lids are also taken only sterile, that is, boil them in water.
5. Meanwhile, while the glass container is standing in the “second water,” boil that first liquid again and add salt and sugar. Stir until the bulk ingredients dissolve, then carefully and slowly pour in vinegar essence or citric acid.
6. Drain the water from the glass container with cucumbers, and immediately fill the jar with the prepared boiling brine. The easiest way to do this is through a funnel.
7. Cover with lids and secure with a special key, turn the containers over and check that nothing is leaking anywhere. In an inverted position, wrap it in a blanket and leave it to stand overnight for about 24 hours. And then take it to the cellar, and in winter, take it out and enjoy this cool snack for any occasion. Bon appetit!
Recipe for crispy cucumbers in 1.5 liter jars without sterilization
I decided to give you a small cheat sheet that you can easily copy on your wall on any social network or just put on your desktop on your computer. Enjoy it for your health.
I didn’t say the most important thing; after preparing this quick and simple recipe, you can store these pickled cucumbers anywhere, that is, in your apartment or pantry at home. Well, tell me this doesn’t happen, you’re wrong.
And so that you don’t get confused and do something wrong, I suggest watching this video.
Preserving cucumbers with mustard - a recipe for the winter
To be honest, I’m not a fan of mustard, but sometimes I put it in, for example, in okroshka dressing. After all, they add a special taste and make the finished dish piquant and richer in taste. Due to it, the color of the brine changes a little, it only becomes more beautiful.
For variety, you can try this method of cooking, because trying something new is always quite interesting and a little scary, in case you don’t like it. Therefore, start with a small volume, for example, make a preparation in a 1 or 1.5 liter jar. Although nothing bad will happen if you take a 3-liter bottle at once, especially when the family is large.
We will need:
based on a 3 liter jar:
- cucumbers - 1-2 kg
- dill - 5 umbrellas
- currant leaves - 5 pcs.
- cherry leaves - 5 pcs.
- bell pepper - 1 pc.
- garlic - 5 cloves
- bay leaf - 5 pcs.
- black peppercorns - 8 pcs.
- mustard beans - 1 tbsp
- salt - 3 tbsp
- sugar - 3 tbsp
- vinegar 9% - 6 tbsp
Stages:
1. Cut off all the ends of the gherkins; if you don’t do this and buy the vegetables, all the nitrates will remain in them. If you have time, it is recommended to soak them for 2 hours. In any case, rinse thoroughly. Then put it together with all the herbs in a jar.
Be sure to pour boiling water over the cherry and currant leaves to prevent the jar from being torn off and flying up.
2. Place the vegetables as tightly as possible, try to leave as few voids in the jar as possible. At the bottom, as usual, place all the ingredients on the list, except sugar, salt and vinegar.
Boil water and pour it over the workpieces. Cover with iron lids. Leave for 10 minutes.
3. Then carefully drain the water into a cauldron or saucepan. And let it boil again. Fill the containers again, let stand for 10 minutes and pour the water back into the pan.
4. Then put salt and sugar in each jar. If you have a liter jar, then put 1 tbsp of sugar and 1 tbsp of salt, a two-liter jar - 2 tbsp of bulk, and if a three-liter jar, respectively, 3 tbsp of sugar and 3 tbsp of salt. Don't forget about mustard seeds, 0.5 tsp per liter jar, 1 tsp per three-liter jar.
And only after that pour vinegar, 2 tbsp per 1 liter jar, 2 liter - 4 tbsp and three liter - 6 tbsp. Pour boiling water over it.
5. Place the lid on top and use a seaming machine to tighten the workpiece. Turn the jars upside down and wrap them in a towel and fur coat. Let it cool and put it in a cool place.
Sliced cucumbers for the winter - you'll lick your fingers!
This miracle probably looks more like a salad, but again, everything will depend on how you cut the gherkins and in what way. After all, you can simply chop them into circles or pieces, or you can place them in a jar in the form of long segments or sticks. What do you do as usual? Share your opinion.
The convenience of this technique is that as soon as you open the workpiece, you can immediately place the cucumbers on a serving plate.
For horizons. Do you know that cucumbers can be called pumpkin in another way, that’s the original name. This is because they belong to the pumpkin family.
Recipe for pickled crispy cucumbers with citric acid
As you may have noticed, there are a lot of recipes for cooking. And this one is interesting in its own way, namely because it is prepared without vinegar, and for piquancy, a small spice is added in the form of red pepper. This is one of my favorite and unique options - just a miracle.
Without hesitation, read and repeat all the steps step by step. And then, ultimately, success awaits you, everything will definitely work out.
We will need:
for a liter jar:
- cucumbers
- currant and cherry leaves - 3 leaves each
- horseradish root or leaf
- basil
- extragon
- garlic - a couple of cloves
- red hot pepper - 1 pod
- dill - umbrella
- salt without top - 2 tsp
- sugar - 2 tsp
- citric acid - 0.5 tbsp
Stages:
1. Sterilize the jars over steam. You can use another method, the one you like most.
2. Dip all the necessary greenery into boiling water, then place it in jars. Place the garlic cloves and red pepper down as well. Next, start compacting the cucumbers. But, before placing them, you need to perform this operation, dip the cucumbers in boiling water 3 times, that is, place the fruits in a colander and lower. And only after that pack into jars. Place currant leaves on top.
3. Then put salt and sugar plus citric acid into each jar. Fill with boiling drinking water brought to a temperature of 100 degrees to the very top and roll up. After that, lift each container with the other side and let it cool under the unnecessary things. It turned out appetizing and definitely delicious. They also store well at room temperature in your apartment.
This simple recipe, as they say, can become your favorite and unique one for centuries. Expand your notebook collection. Good luck.
Crispy sweet cucumbers for 1 liter in Bulgarian style
This is really super duper, well, this is for those who love sweet shades in their taste. Personally, I go crazy over these, and my family always looks at them and licks their fingers, because the brine turns out amazing. Thanks to the right spices and seasonings. That’s exactly how, in Soviet times, such delicacies were prepared and stored strictly in a cool room.
Previously, almost no one knew that you could go and buy pickled cucumbers in a store, but why should you, if you can make such homemade greens quickly and easily. There is no need for special efforts here and beyond your abilities either. So go ahead, ladies and gentlemen.
We will need:
- small cucumbers
- mustard seeds – 1.5 tsp
- horseradish leaves - a couple of pieces
- garlic – 4 cloves
- black peppercorns – 6 pcs.
- bay leaf – 4 pcs.
- hot capsicum – 1 pc.
- black currant leaves - at your discretion
- cherry leaves - optional
- allspice peas – 6 pcs.
- dill - umbrella or dry
- vinegar 70% - a couple of drops under the lid
For 1 liter brine:
- salt - 40 g
- sugar - 150 g
- citric acid - 1 tsp
Stages:
1. Rinse vegetables and herbs well and pour boiling water over them. Next, the cucumbers need to be placed in cold water for 1 hour so that they become stronger and saturated with water. Then put everything in jars. That is, you need to put all the ingredients on the list into each sterile jar (except those for the brine).
And only after that, pour boiling water and cover with lids, let stand for 10 minutes. Then drain the water and pour it into the pan. Boil it. You need to repeat this procedure several times, that is, 2 times.
2. And then make a brine from such water, add salt, granulated sugar and citric acid. Stir. And boil for a couple of minutes. And then fill the jars to the brim with this marinade. Put on the lids and roll up with a machine.
3. Lift the containers and place them on the other side, insulating them with a blanket. Keep it like this for 24 hours. And then store in a cool place, such as a cellar or refrigerator.
The most delicious recipe for pickled cucumbers with red currants (for a 3 liter jar)
What an unreal beauty, and what a taste, and an aroma. Such phrases are probably already making your mouth water. Yes, it also happens that we are ready to give a lot so that for dinner we have a plate of meat and an excellent appetizer. Especially when the house is full of guests and you definitely want to surprise them and feed them with all sorts of homemade preparations.
In this version, currant berries replace vinegar, you will agree that it is much healthier.
I recommend that all those who often have holidays at home take note of this culinary masterpiece. Because, believe me, it's worth it. And currant berries will not only decorate, but also add a delicate and sweetish taste to the finished product.
We will need:
Ingredients for the marinade:
- drinking water - 1 l
- spices for pickling cucumbers
- garlic cloves
- peppercorns - 8 pcs.
- salt - 50 g
- granulated sugar - 100 g
- cucumbers 3 kg
- red currants - 2 tbsp.
Stages:
1. Wash the cucumbers and cut off the tails from each. This is necessary so that the gherkins marinate better. Place cucumber spices and currant leaves at the bottom of the jar. Also rinse the red currants and sort them from the branches.
Place the cucumbers in the jar tightly, fill all the gaps that appear with currants.
2. Place berries on top of each jar as well. When the cucumbers do not fit into the jar, you can cut them. This is how beautiful it turned out.
By the way, jars are not sterilized in advance.
3. Prepare the marinade, warm the water and add 50 g of salt and 10 g of granulated sugar per 1 liter of water, mix, and pour over the prepared preparations. You need to fill right to the very top.
Cover with iron lids. Now all that remains is to sterilize them in a saucepan, lay a towel on the bottom and set the jars out. Pour warm water into the pan up to the middle of the jar and boil the water for 10-15 minutes.
4. Then roll them under the lid and warm them under a warm blanket to room temperature in an inverted position. The cucumbers came out slightly pinkish in color. Send to the cellar for storage.
How to seal cucumbers with vodka? Recipe for a half liter jar
Look for something original and unique, consider that you have already found it. The fact is that in cooking such an ingredient as alcohol is used quite often. For example, if you are preparing Easter cakes, or making pasties, in a word, they are used in baking.
But in preparations, vodka is also often added to achieve the desired effect, the brine will never sour, and the jars will be transparent like glass. Well, plus the cucumbers will be crispy and moderately pickled. In general, vodka marinade is what you need.
We will need:
for two half liter jars:
- any spices for marinade (for example, dill, horseradish, garlic, hot pepper)
- gherkins – 1 kg
- sugar - 2 tsp with a slide
- salt - 2 heaped tsp
- vinegar 9% - 50 ml
- vodka – 50 ml
- water 0.75 l
Stages:
1. First, place dill, garlic cloves and washed cucumbers in clean, sterile jars. Then bring the water to a boil in a saucepan. As soon as the water boils, add salt, spices and vinegar; do not add vodka yet. Wait until it boils again, and then proceed according to the instructions.
2. Fill the jars with the contents with this marinade. Pour water carefully into the center, let it stand for 10 minutes under the lids, this will be the first time, then drain the marinade and boil again. Fill the jars again. Drain the water a second time and boil. Before the third run, you need to pour vodka into each jar. And then pour boiling brine over it.
And just now close the lids and wait for it to cool completely. It will turn out amazingly tasty, especially in winter, when it’s bitterly cold.
Spicy crispy cucumbers with chili ketchup for the winter
Undoubtedly, you will also like this option. All because he is stunning, I already described something similar once. In this note I decided to mention this method of seaming again. I think you don’t mind, but if you want, you can go and check out another similar recipe.
Interesting fact! Imagine, the inhabitants of the Pacific Ocean, in order to preserve cucumbers for longer, wrap them in banana leaves. This is such an original idea, I am of course skeptical about such information.
Pickled crispy cucumbers in a three-liter jar (amazing recipe)
The calorie content of pickled cucumbers per 100 g is only 16 Kcal, and there is absolutely zero fat.
We will need:
- cucumbers - about 1-2 kg
- apple juice – 0.7 kg
- dill with umbrellas - 3-4 pcs.
- salt - 1 tbsp
- sugar - 1 tbsp
Stages:
1. Wash the vegetables thoroughly and cut off the “butt” from each cucumber. Then push them into jars together with the dill. Then pour the juice into the saucepan and add sugar and salt. Boil it.
2. Fill a glass container with this marinade and let stand for 5-10 minutes, and then drain. Then repeat the procedure 2 times (fill and drain).
3. Seal with twist lids and leave to cool in any warm place, for example under a blanket. In a day, jars with delicious preparations can be taken to the pantry, and when the right moment comes, they can be opened and treated to all your family and friends.
Delicious Berlin-style cucumbers - a recipe just like in the store
Anyone who likes to go to supermarkets and buy canned vegetables has at least once in their life seen jars of cucumber preparations on the shelves. Sometimes you want to create something similar in your kitchen. Well, why not, it’s easy to make it a reality, especially if you take your own vegetables from your garden. It will turn out even more magnificent.
In stores you can see the name Uncle Vanya, so don’t be surprised by this particular option presented below.
We will need:
- small cucumbers
- mustard seeds
- currant leaves
- dill stems
For marinade per 1 liter
- pepper mixture - a pinch
- salt - 1 tbsp
- sugar - 2 tbsp
- vinegar 70% - 2 tsp
Stages:
1. Prepare jars, sterilize. Place a currant leaf and a pinch of mustard seeds on the bottom of the jar. Then, at your discretion, place the cucumbers vertically and then horizontally, as desired. Next, lay the dill stems. As soon as you complete this work, pour boiling water into the containers and cover with lids for 10 minutes.
2. Then pour the water into a saucepan and add the pepper mixture and boil. Pour with a ladle until each jar is completely filled to the brim. And pour 2 teaspoons of vinegar essence into each liter jar, it will turn out one on one, like Uncle Vanya. Seal with suitable clean lids.
3. Allow the pieces to cool completely upside down under a towel. Store anywhere, but where there is no sunlight.
Recipe for cucumbers in jars for storing in an apartment
It happens that there is no place to store all the pickles, you have to somehow get out. In this case, we have already come up with recipes for you so that your homemade preparations are stored at home, and not in a cool place.
There is no vinegar in this version, which means they will ferment on their own.
We will need:
for a 3 liter jar
- Cucumbers - from 1 to 2 kg
- Salt - 70-75 g
- Garlic - 7 cloves
- Rye flour - 0.5 tbsp
- spices at your discretion (currant leaves, dill seeds, bay leaves, etc.)
Stages:
1. Place garlic cloves, dill seeds, bay leaves, flour and salt at the bottom of a clean, sterile jar.
2. Place the gherkins in a jar, quite tightly to each other. Fill with regular cold water. And leave it to stand and start fermenting for about a week on the table.
3. After a few days you will see foam, remove it. After a week has passed, drain the brine and boil. Next, fill the containers again, let stand for 10 minutes, then drain and boil again, pour into a jar. You will get 2 passes, you can do it in three, it will even be more correct, but two are quite enough. Screw on the lid. Store in the cellar. Bon appetit!
On a note. You can also add an oak leaf, this will add even more crispness.
Crispy pickled cucumbers are simply wonderful!
Quite often we look for recipes in which the taste of cucumbers would be sweet and sour or special, and this recipe will be just that. In addition, such preparations are stored for quite a long time, sometimes even for a single year. It depends on how many cans you roll.
Any spices, even though they are hot, such as chili peppers, will add variety; in principle, you can not add anything extra, but leave only cloves of garlic and, for example, a couple of chopped bell peppers. It will also be quite an interesting combination. But you must put dill umbrellas, you can’t go anywhere without them.
We will need:
for a 2 liter jar
- cucumbers - 1 kg
- any greens, such as dill, parsley, cherry, grape, walnut or currant leaves)
- Bay leaf
- garlic - 1 head
- sugar
- vinegar 70% - 25-30 g
- allspice peas
- red hot chili pepper
Stages:
1. Take a 2 liter jar and place washed cucumbers in it, their quantity will be about 1 kg, put dill, parsley, cherry, grape, walnut or currant leaves on the bottom.
2. You can also put your favorite greens on top of the cucumbers. Fill with boiling water to the very edges. As usual, let sit for 10-15 minutes and then pour into the pan. Repeat the procedure afterwards.
3. And from such water, cook a marinade, add sugar, salt to the water and let it boil actively.
4. While the brine is boiling in each jar, if you are making a lot of preparations at once, add 25-30 g of vinegar, and then pour in the prepared boiling marinade. Use a seaming machine. Place the jar upside down and let cool to room temperature under a large towel.
Assorted tomatoes and cucumbers per 1 liter of water
It’s always interesting to close jars not only with gherkins, but tomatoes will fit perfectly into the role of neighbors. I remember as a child, it was easy to agree with my brother, I ate tomatoes, and he ate cucumbers. As they say, they shared equally and without offense. Yes, there were times...
Wow. There are countries in which gherkins are eaten only in a sweet form, and it is believed that it is not a vegetable, but a fruit.
This is the selection of recipes for today. Today we learned how to properly pickle cucumbers using very tasty and unsurpassed cooking techniques. I hope that this year you will take note of some culinary masterpiece and be completely delighted. Write your reviews and comments, because you have something to say anyway. Share your opinion and results.
Have a nice and sunny day, friends. Bye everyone.
Pickled aromatic cucumbers, which are perfect for snacks and a variety of salads, are very easy to prepare at home. Marinating with vinegar or citric acid will add spiciness to the cucumbers and make them especially tasty. Pickled cucumbers in jars will always turn out crispy for the winter if you follow simple rules when canning.
Crispy pickled cucumbers for the winter in jars for storage in the apartment
For long-term storage in the apartment, we prepare delicious pickled cucumbers using a special method so that they remain crisp in jars throughout the winter. Pickled cucumbers will be stored for a long time if you pour boiling water over them twice during the cooking process; this method is called “double pouring.” Without sterilization, the jars do not explode, and the cucumbers turn out beautiful and incredibly crispy.
Ingredients (for 3 liters):
- Cucumbers (small) - 1.5-1.6 kg;
- Salt - 60 g;
- Sugar - 70 g;
- Vinegar (9%) - 65 ml;
- Garlic - 6 cloves;
- Bay leaves - 2 pcs.;
- Pickling greens.
Advice! Pickled cucumbers will turn out incredibly crispy if you soak them in ice water.
Preparation:
- We sort out the fresh fruits, leave them undamaged and wash them thoroughly with a sponge. Fill with water and leave for 2 hours 30 minutes so that they are well saturated with water and do not lose their shape when preserved in jars. Peel the garlic and wash the herbs.
- You can prepare cucumbers in liter jars or in one 3 liter jar. At the bottom of the jar, previously sterilized, place half of the pickling greens (currant leaves, horseradish leaves, dill umbrellas are excellent), garlic (3 cloves), bay leaf (1 pc.). Place the prepared cucumbers close to each other and add the remaining herbs, bay leaf and garlic on top.
- Boil water (1.5 l), carefully pour it into a jar with prepared cucumbers, cover and leave for 10-12 minutes.
- Pour the liquid from the cucumbers into a saucepan, add vinegar, sugar, salt for the marinade and boil for 1 minute. Pour the finished marinade back into the jar, close it with a previously sterilized lid, and roll it up.
- We place the jar upside down on the cloth, wrap it and cool it. We put the twist away in a storage place in the apartment.
Advice! You can add spice to cucumbers by adding half a pod of hot pepper to a 3-liter jar.
Crispy sweet pickled cucumbers: recipe for 1 liter
Pickled aromatic cucumbers prepared for the winter will turn out sweet and crunchy if you increase the amount of sugar in the recipe by 1 liter of marinade. There are many recipes for sweet cucumbers, but the simplest would be a recipe without preparing a hot marinade. We prepare a cold marinade with a lot of vinegar and sugar, pour it into jars with cucumbers and sterilize. Cucumbers are especially crispy and sweet in taste.
Ingredients for 1 liter jar:
- Cucumbers of any size - 500-600 gr.;
- Vinegar (9%) - 1/2 cup;
- Sugar - 3 1/2 tbsp;
- Salt - 1/2 tbsp;
- Dill umbrella - 1 pc.;
- Cloves - 3 pcs.;
- Mustard peas - 10 pcs.;
- Carrots - 1/3 pcs.
Advice! Don't be afraid of using too much vinegar and sugar in the recipe. During the preservation process, the cucumbers will absorb the required amount and will turn out moderately sweet and spicy.
Preparation:
- We thoroughly wash fresh cucumbers and cut off the ends on both sides. Pour cold water (1.5 cups), half a glass of vinegar into a large jar, add sugar, salt and stir until the salt and sugar dissolve.
- We wash a jar (1 liter), put cloves, mustard, dill, carrot slices on the bottom and tightly pack the prepared cucumbers. Cucumbers can be taken in any size; those cut with a knife are also suitable for this recipe.
- Pour the marinade into a jar, cover with a lid, place the jar in a water bath and heat for 15 minutes. A water bath can be made from a saucepan, put a kitchen towel on the bottom, fill with water, place the jars on the towel, cover with a lid and heat over low heat.
- We carefully place the hot jar on the table, roll it up or tightly close the lid, wrap it in a towel, turn it over and leave until the twist has cooled completely. We store the workpieces in a cool room.
Advice! If jars of cold pickles are placed in hot water, they will burst. To sterilize, place them in cold water and gradually heat them up. As soon as the water in the pan boils, we count down the sterilization time.
Recipe for crispy cucumbers with vinegar for a 1.5 liter jar
Preservation with vinegar guarantees the safety of preparations for a long time. Cucumbers with vinegar turn out crispy, incredibly tasty and retain their color as much as possible. To make the cucumbers lightly salted, add salt and granulated sugar in equal proportions.
Ingredients for a 1.5 liter jar:
- Cucumbers (medium size) - 700-850 gr.;
- Vinegar (9%) - 1.5 tbsp;
- Salt - 1.5 tbsp;
- Sugar - 1.5 tbsp;
- Currant and cherry leaves - 3 pcs.;
- Horseradish (peeled root) - 3-4 cm;
- Horseradish leaf - 1 pc.;
- Garlic cloves - 4 pcs.;
- Peppercorns - 5 pcs.
Preparation:
- Wash the cucumbers with a sponge and soak for 2 hours. Bring 750 ml of water to a boil in a saucepan.
- Place half of the pickling herbs, spices and garlic on the bottom of a pre-sterilized jar (1.5 liters). Place the cucumbers tightly in the jar halfway, add the remaining spices and herbs and fill with cucumbers to the neck.
- Pour boiling water into the jar, cover and leave for 5-8 minutes. Boil a new portion of liquid.
- Drain the liquid from the jar (no more will be needed), pour in 9% vinegar, add all the salt and sugar. Pour a new portion of prepared water into the cucumbers, cover with a previously sterilized lid and roll up.
- Shake the jar, turn it over and cover it with a cloth.
How to twist spicy cucumbers? It’s very simple, for a jar (1.5 l) you will need 1/3 of a hot pepper pod, which we peel, coarsely chop and place at the bottom of the jar.
Crispy cucumbers without sterilization: last all winter!
Crispy, aromatic cucumbers can also be prepared without sterilization and without vinegar; such recipes are supplemented with citric acid, which, like vinegar, has an excellent preservative effect.
Ingredients for 7 liter jars:
- Cucumbers - 4.1-4.2 kg;
- Sugar (per 1 liter) - 3 tbsp;
- Salt (per 1 liter) - 2 tbsp;
- Citric acid (per 1 jar) - 1/3 tsp;
- Garlic - 21 cloves;
- Peppercorns - 35 pieces;
- Bay leaf - 7 pcs.;
- Pickling greens.
Advice! Before starting cooking, the jars are thoroughly washed with baking soda and checked for chips, which, when boiling water is added, can crack and the jars will burst.
Preparation:
- We thoroughly wash the fruits with a sponge and cut off the ends on both sides. Fill the fruits with water for 2 hours 30 minutes.
- After 3 hours, bring water (3 liters) to a boil in a saucepan.
- We do not sterilize jars and lids. In 7 pcs. liter jars, put pickling greens on the bottom, add 3 cloves of garlic, 5 pcs. peppercorns and 1 bay leaf. Place the fruits tightly, pour in boiling water, cover and leave for 15-17 minutes.
- Pour the liquid into a saucepan, boil for 1 minute and pour back into the cucumbers. Leave for another 15-17 minutes.
- Pour the liquid from the cucumbers into a saucepan, measuring how much is obtained. Approximately 2 liters of 600 ml comes out, add another 400 ml to the pan to make it easier to count sugar and salt. Add 9 tbsp to 3 liters of brine. (without lump) sugar, 6 tbsp. (without lump) salt and bring to a boil.
- Pour citric acid (1/3 tsp) into each jar and pour in the prepared brine. It turns out that for the method without sterilization, we fill cucumbers 3 times; this method, together with citric acid, ensures long-term preservation of cucumbers in jars.
- Cover the jars with lids, roll them tightly, wrap them upside down with a cloth and cool. Store the twists in a cool place.
Cucumbers with vodka
The cucumbers are especially delicious with a crunch if you add vodka to them before pouring the brine. Cucumbers with vodka are perfectly stored both in a cool room and in an apartment.
Ingredients (for 1.5 liter jar):
- Medium-sized cucumbers - 1-1.2 kg;
- Sugar - 1 tbsp;
- Salt - 1 tbsp;
- Vinegar (9%) – 55 ml;
- Vodka - 50 ml;
- Water - 750 ml;
- Garlic - 5 cloves;
- Pickling greens.
Advice! Glass containers without lids can be quickly sterilized in a microwave oven; to do this, pour water (2.5 cm) into the bottom of the jar, place it in the oven at 800 W and turn on for 3 minutes for containers up to 1.5 liters. For 5-6 minutes for a 3 liter jar. Large jars are placed sideways. Then the container is taken out, the water is drained and it is ready for seaming.
Preparation:
- We thoroughly wash dense fresh fruits. Sterilize the jar with a lid in a water bath or in the oven.
- In a saucepan with sugar and salt, bring the marinade to a boil and pour it into a jar with clean fruits, garlic and pickling herbs.
- Leave the cucumbers covered for 5 minutes, then pour the aromatic marinade into the pan.
- Bring the liquid to a boil and add vinegar. Before the second pouring, add vodka to the cucumbers, pour in the aromatic marinade and roll up the lids.
- Wrap with a cloth upside down and cool.
Crispy cucumbers, just like in the store
Pickled cucumbers that we buy in the store differ from homemade ones in their special aroma, pungency and crunch. But even such cucumbers are easy to prepare at home; mustard seeds add a special aroma, and a large amount of vinegar (70%) provides the sharpness and crunch.
Ingredients for 2 liter jars:
- Cucumbers - 1.5-1.6 kg;
- Granulated sugar - 6 tbsp;
- Vinegar essence - 2 tbsp;
- Fresh dill - 4 sprigs;
- Salt - 2 tbsp;
- Garlic cloves - 4 pcs.;
- Peppercorns - 12 pcs.;
- Mustard seeds - 2 tsp;
- Bay leaf - 4 pcs.
Preparation:
- We thoroughly wash the green fruits and place them in 2 sterilized jars (1 liter).
- Boil water (1 liter) and pour it into jars with cucumbers without spices and herbs. Cover with lids and cool completely.
- Then drain the liquid from the cucumbers back into the pan, add sugar, vinegar essence, salt and bring to a boil.
- Place pepper, mustard seeds, bay leaf, garlic and fresh dill sprigs equally into jars of cucumbers.
- Fill with the prepared aromatic marinade and roll under the lids.
- Gently shake the jars and leave them on the table until they cool completely (do not wrap them in cloth). Spicy aromatic cucumbers are ready in 30 days.
There are a large number of recipes for preparing delicious pickled cucumbers; they differ in the methods of filling, the different composition of the marinade and the addition of various spices and herbs. Watch the video recipe on how to prepare pickled crispy cucumbers in jars for the winter in a different way.
It often happens that store-bought preparations resemble home-made picklings only during the first time after the products are released onto the shelves. And then their taste deteriorates greatly, becoming just a sour product that you don’t even want to eat. This will not happen if you prepare sweet pickled cucumbers yourself for the winter. At the same time, many recipes do not require much labor both in time and in the additional products used. Especially if the cucumbers grew on your own plot.
We are in website We love to eat sweet pickled cucumbers in winter, so we recommend you several recipes for sweet cucumbers for the winter. It will be convenient for summer residents to get acquainted with them in order to choose the one they like. All that remains is to understand the peculiarities of the recipes for preparing this delicious snack and get to work. You shouldn’t just grab the first recipe you like; it’s better to look through them all. And also carefully read the tips posted in the middle of the article. They will benefit not only beginners in preparing for the winter, but also experienced housewives.
Rules you need to know for preparing sweet cucumbers for the winter
To begin with, you need to select fruits that are suitable in size. It is better to choose those cucumbers that have not grown more than 10-12 cm. They should be dense with a small number of seeds. It is desirable that they belong to special varieties suitable for pickling. At this stage, it is recommended to discard any damaged fruit.
There shouldn’t be much time between harvesting and preparing sweet, crisp cucumbers for the winter. The most suitable option is to start harvesting immediately. Work begins with washing under running water. Then the cucumbers are supposed to be soaked for 3 hours. This time can be increased by 2 hours.
The jars in which the fruits will be placed must be sterilized, and the iron lids must be boiled (or scalded with boiling water). At the same time, you should prepare material in which ready-made crispy pickled sweet cucumbers will gradually cool for the winter. This could be a blanket, a blanket or an old down jacket. Now you can start working directly on the workpiece.
Sweet cucumbers for the winter
Recipe 1. Sweet and sour cucumbers for the winter
This original recipe comes from Germany. It can rightfully be called a national dish. This preparation will allow you to diversify your winter menu.
The recipe for pickled sweet crispy cucumbers for the winter is designed for using liter jars. Each jar should take up to 700 g of cucumbers, 3 cloves of garlic, and a little dill. The marinade will take 0.5 liters of water with 50 ml of 9% vinegar, as well as salt and sugar 1.5 and 3 teaspoons, respectively.
Preparing a snack according to this recipe involves sterilization. To do this, cucumbers with garlic and dill need to be placed in jars. Add salt, sugar and vinegar there. All that remains is to pour water into the jars and place them in a container for sterilization. This preparation needs to be boiled for 2 minutes.
Roll up the hot jars and leave them wrapped to cool for two days.
Recipe 2. Pickled sweet cucumbers for the winter, recipe without sterilization.
Most often, this method is used to reduce the time spent working with a workpiece. At the same time, the shelf life of cucumbers does not differ from those that have been sterilized.
For one three-liter jar you need to stock up on one and a half kilograms of cucumbers. Sometimes this figure can vary within 200 grams. For this weight of cucumbers you will need: 6-8 cloves of garlic, several sprigs of parsley, half a teaspoon of dill seeds.
You will have to add 10 black peppercorns, 2 cloves, 1 bay leaf, 3 teaspoons of acetic acid to the marinade. One jar will hold up to 1.5 liters of water. You will also need salt and granulated sugar - 3 and 6 tablespoons each. It is worth noting that sweet cucumbers should always contain twice as much sugar as salt. It is with this proportion that the intended result can be achieved.
Place greens with garlic, dill and cucumbers in three-liter jars. Everything should be poured with boiling water and covered with a sterile metal lid. Leave the cucumbers for 15 minutes.
Now the water should be drained. Add pepper, cloves and bay leaves to the jars. Pour boiled water again, which can be drained after 20 minutes.
This water is supposed to be boiled again, pouring salt and sugar into it. Pour vinegar into it and wait until it boils again. Now pour over the cucumbers and roll up. The jars with the workpiece should cool wrapped upside down.
May the readers of the editors forgive this lyrical digression. Simply, some of them may choose one of the presented recipes for sweet cucumbers. And advice can be very useful.
- Repeated pouring of boiling water helps maintain the firmness of the fruit.
- If you add a little vodka to the marinade, the cucumbers will have a unique crunch.
- Hot peppers add a special taste to sweet cucumbers. Then they will become sweet and sour.
- Cucumbers become hard when mustard seeds are added to the marinade.
- Those who like to get creative should remember that various herbs, leaves of fruit trees and shrubs, as well as honey and various types of vinegar can be added to the marinade. This way you can diversify the basic recipes to suit your taste.
- Summer residents who are against vinegar in marinade should remember that it can be safely replaced with other products that are equally powerful in their effects. For example, take citric acid. For a three-liter jar of cucumbers you will need to take a teaspoon of this powder. Another source of acid is red currants. You can simply pour it into a jar of sweet crispy cucumbers so that it fills as much free space as possible. And then roll up as indicated in the recipe.
Recipe 3. Sweet cucumbers for the winter recipes with mustard.
This seasoning gives cucumbers a special piquant taste. They have a pleasant spiciness, so they can be eaten as a separate dish or as an ingredient in a salad.
The components of the preparation are presented per liter jar: 500-700 grams of cucumbers, 2-3 cloves of garlic, 8 peppercorns, 2 teaspoons of mustard seeds (can be replaced with powder, but take only 1 teaspoon), half a teaspoon of grated horseradish and a tablespoon of chopped dill (or a couple of whole sprigs). All this must be placed in sterile jars.
Now you need to prepare the marinade. For one and a half liters of water you should take 1.5 tablespoons of salt and 3 tablespoons of sugar. They need to be dissolved in water and boiled. After this, you need to pour in vinegar and pour it over the cucumbers. It remains to sterilize the jars for 10 minutes. Wrap the rolled up jars and place them to cool.
Recipe 4. Assorted with tomatoes.
Place 1 kg of cucumbers, 150 grams of carrots cut into rings in a three-liter jar, if desired, you can add a small onion, currant leaves with horseradish (3 pieces each), 800 grams of small tomatoes and sprigs of dill with parsley. All vegetables can be layered or cucumbers can be placed on the bottom and tomatoes on top.
Then start preparing the marinade. Add 40 grams of salt and 90 grams of sugar to boiling water (ingredient consumption is given for 750 ml), pour in a glass of apple cider vinegar (6%). After boiling, pour it into a jar, which must be sterilized within 20 minutes from the moment the water boils in the jar.
This marinade is good because it can be used not only for preparing sweet cucumbers for the winter. It can be used when preparing zucchini and squash. Or make a new version of the assortment that most household members will like.
Greetings, friends!
How are you? I see that there is a fighting spirit to make preparations for winter. And it is right! A cellar full of various pickles, marinades and very warms the soul in the cold season. And also feeds the whole family. Especially when nothing grows in the garden anymore.
As you know, stocks begin to be replenished with what is ripe first. Usually these are greens, radishes and cucumbers. We'll talk about the last green crunchies in this recipe post. And most often, they are preserved for the winter by salting or pickling. At the same time, different spices and seasonings are combined. Housewives make assorted dishes with other vegetables.
There are a lot of options, but you don’t always get crispy cucumbers. By trial and error, you can, of course, achieve the perfect result. But it’s better to know the secrets and nuances of proven recipes for pickling delicious cucumbers.
There are a few tips before you start cooking. If you follow them, you will always have an unsurpassed snack on the table. Here they are, by the way:
- It is better to use cucumbers for pickling up to 10 cm in size;
- vegetables picked from the bush a day before cooking are especially crunchy;
- Before preservation, gherkins are soaked for 3-6 hours in cold water;
- garlic is added in moderation, otherwise the cucumbers will turn out soft;
- A particularly tasty marinade is obtained if currant and cherry leaves are added to it.
Recipe for crispy cucumbers in jars for the winter
I’m sure you’ll really like this simple way to marinate crispy gherkins. A small set of ingredients - and a delicious winter snack is ready!
Here it is necessary to sterilize the jars in boiling water already with the preparations. But I suggest you take a look at my other post, which describes 5 simple methods. Choose any one you like.
We need:
- Small cucumbers - several kilograms;
- Bouquet of dill, horseradish and currant leaves;
- Garlic - 2 cloves per 1 jar;
- Black pepper - 6 peas;
- Allspice - 2 peas;
- Bay leaf - 2-3 leaves.
Marinade for 1 liter:
- Coarse salt - 2 tbsp. heaped spoons;
- Sugar - 2 tbsp. spoons without a slide;
- Vinegar 9%
Preparation:
1. Wash fresh gherkins with water. We cut off the flowers, if any. And we cut off the ponytails that are too long.
The colder the water, the crispier the dish will be.
2. Fill them in a basin with cold water for 4-6 hours. It should completely cover the vegetables.
3. While the green ones are soaking, prepare jars and seasonings with herbs. Usually in the summer you can buy ready-made bouquets for preserving vegetables at the market. They consist of horseradish and dill. These are the main components. They are joined with laurel leaves, currant leaves or cherry leaves.
We use horseradish, dill and currant leaves according to the recipe. We wash the greens in a bowl of water to remove dust and sand.
4. Wash liter jars with a sponge and soap. It is advisable even with household stuff, as it disinfects well.
5. Place a quarter of a horseradish leaf, a couple of sprigs of dill and two currant leaves on each container.
6. Peel the garlic and put a pair of cloves on each liter jar.
7. We also add 5-6 black peas and 2 allspice peas. Attach laurel leaves. If desired, you can also add a few cloves or mustard seeds.
8. We take out our gherkins, shaking them from the water. We pack the vegetables tightly into the jars so that they feel very cramped in there. Pour 3 tablespoons of 9% table vinegar into each container.
9. Boil the jar lids in clean water for 5-7 minutes. At the same time, let the marinade cook. To do this, pour 2-3 liters of clean water into the pan. Dissolve salt and sugar when the water boils.
10. Pour the solution up to the very neck of each container and screw on the sterilized lid.
11. Place a large pan of water on the fire. When it boils, set how many jars of gherkins will fit and boil for 7-8 minutes. During this time, the cucumbers will change color a little and the marinade will begin to boil. This additional sterilization will ensure the safety of the product.
Be sure to use kitchen mittens to protect your hands from burning!
12. Place the finished containers with the lid down until they cool completely. Here, provide them with a secluded corner so as not to inadvertently get burned.
When everything has cooled down, you can put the workpieces in a cool and dark place.
The mega delicacy will be ready in a month. And if you can’t wait until the cold weather, then you can try it with pleasure!
Sweet cucumbers, pickled in 1 liter jars
Housewives often look for recipes for pickled cucumbers in 1-liter containers. And it's very convenient. The exact amount of ingredients is calculated. And from the point of view of optimality, it is much easier to open and eat a liter jar than to immediately open a 3-liter container.
And for this case I found a good and simple option. Let's watch a video with a recipe proven over the years.
Method for pickling vegetables without sterilization
The cooking process without additional sterilization significantly saves time and effort. That's why this is one of my favorite ways to prepare a delicious snack. At the same time, the taste of the dish does not change at all. And the jars themselves remain in the basement until next summer.
We need:
- Fresh cucumbers - several kilograms;
- Dill umbrellas - 2-3 pcs;
- Garlic - 4-5 cloves;
- Bay leaf - 1 piece;
- Small horseradish root;
- Horseradish leaves - 10.15 cm.
Marinade per 1 liter:
- Salt - 2 teaspoons without a slide;
- Sugar - 2 heaped teaspoons;
- Table vinegar 9% - 2 tablespoons;
- Water - approximately 500-600 ml.
Preparation:
1. We sort the cucumbers and leave strong, elastic fruits up to 8-9 cm in size. Wash them thoroughly under the tap, and then transfer them to a capacious container. Fill with cold, almost ice-cold water for 5 hours.
2. After about 4 hours, wash the jars. There is no need to sterilize or simply pour boiling water over them. The main thing is to check the necks to make sure there are no chips. This greatly influences the future safety of our preparations.
3. At the bottom of each vessel we place several dill umbrellas, a bay leaf and a couple of cloves of garlic. Remove the skin from the horseradish root. Chop it and horseradish leaves into small cubes. We send several cubes into each container.
4. Place the cucumbers tightly in the jars. In this case, it is better to put large vegetables on the bottom, and cover them with smaller gherkins on top.
If desired, you can trim each green crunch on both sides.
5. Place another umbrella of dill on top and sprinkle with peppercorns.
6. Separately, bring clean water to a boil at the rate of 500 ml per liter jar. Pour boiling water directly into each container and cover with lids. Leave for 30-40 minutes.
7. After the time has passed, pour the water back into the pan and bring to a boil again.
8. Add 2 teaspoons of salt and sugar and 2 tablespoons of vinegar on top. Fill with boiling water and roll up the lid using a seaming machine.
9. Place the jars on the lids and cover with a warm blanket until they cool completely.
10. Place the completely cooled jars in a cool, dry, dark place. This could be a storage room in an apartment or a basement.
These cucumbers are good to use in salads or as a separate appetizer. Bon appetit!
Assorted winter platter with tomatoes
Is there anyone here who doesn't like tomatoes? I just love them. And, of course, I couldn’t ignore the wonderful recipe. Winter food turns out incredibly tasty. And the combination of green and red colors pleases any eye.
For a liter jar we need:
- Fresh cucumbers;
- Fresh small tomatoes of the cream or Baku variety;
- Dill umbrellas - 2-3 pcs;
- Garlic - 3 cloves;
- Black peppercorns - 5-7 pcs;
- Bay leaf - 1 piece;
- Tarragon (tarragon)
- Horseradish, currant and cherry leaves.
Marinade per 1 liter:
- Salt - 1 tbsp. heaped spoon;
- Sugar - 2 tablespoons without a slide;
- Table vinegar 9% - 2 tablespoons.
Preparation:
1. First, prepare all the ingredients. We wash vegetables and herbs under the tap. And peel the garlic cloves.
2. We sterilize containers and lids in any way convenient for you. This can be done by boiling, using a microwave or oven. In the first recipe I gave a link to my article on how to do this.
3. Place tarragon, bay leaf, garlic and pepper on the bottom. We cut off the tails of the cucumbers on both sides and place them vertically very tightly in each container.
4. Place tomatoes on top, first pricking each fruit on top with a toothpick. This will protect our tomatoes from cracked skins.
5. Place dill, horseradish leaves, cherries and currants on top of everything.
6. Prepare boiling water and pour it into jars so that it even overflows from above. To do this, place the container immediately on an iron tray.
Tip: use a special lid with holes to drain the broth. It is convenient and prevents ingredients from slipping out of the container.
7. Cover the top with sterilized lids and leave to infuse for 30-35 minutes.
8. Pour the infused water back into the pan and prepare a marinade from it over the fire at the rate of 1 tablespoon of salt and 2 tablespoons of sugar per liter.
9. Stir with a spoon, dissolving sugar and salt. Boil for just a couple of minutes and pour into jars. Add 2 tablespoons of vinegar and close the lids tightly.
10. Place the lids down under a warm blanket or blanket. Within a day, the whole thing will cool down and you can put the assortment in the cellar to eat in the winter and remember the summer.
Bon appetit!
The most delicious recipe for crispy cucumbers
I’ll tell you a secret that the most delicious cucumbers are always obtained from gherkin vegetables. They are always small in size, from 4 to 8 cm. They are well salted in the marinade. And such small things are convenient to eat as a separate snack.
Therefore, I could not ignore the proven recipe from the times of the USSR. At that time, this food in jars was called gherkins in Hungarian. And this is another name for the dish.
In order not to pour water for a long time, I will say that the green crunches really turn out very tasty! They can be made not too salty or, on the contrary, more piquant, but we’ll talk about this in the recipe.
We need 750 ml per jar:
- Fresh gherkins;
- Dill - 1 sprig or umbrella;
- Garlic - 2 cloves;
- Black peppercorns - 5 pcs;
- Mustard beans - 1/3 teaspoon;
- Horseradish leaves or root;
- Salt - 1 teaspoon;
- Sugar - 2 teaspoons;
- Vinegar 9% - 50 gr.
Preparation:
1. First, prepare all the ingredients. We wash vegetables and herbs under the tap. And peel the garlic cloves. To make them easy to clean, place them in hot water for 15 minutes. Then the skin peels off like clockwork.
The cucumbers in this recipe do not need to be soaked. Young pimply gherkins are already strong and tight, so they do not need to be filled with water.
2. Wash the containers for workpieces thoroughly with a sponge. Pour boiling water over them.
3. In any order, cover the bottom of the jars with chopped leaves of horseradish or its root. Add dill, garlic and pepper and mustard seeds.
4. We put clean water to boil, which will serve as a marinade. Calculate the amount of water to be approximately 400 ml per 750 gram container.
5. Add salt, sugar and table vinegar to the bottom.
Don't forget to sterilize the lids in boiling water in a separate fireproof ladle or saucepan!
6. Cut off the butts of the cucumbers and place them tightly in jars. Fill with boiling water and cover with lids.
7. Place a towel on the bottom of a large saucepan.
8. And we put our jars there. Fill them up to their shoulders with water. Turn on the heat and boil for no more than 5 minutes.
9. Carefully remove the containers using workpiece tongs. Usually every housewife has had such a kitchen appliance since the times of the USSR.
They prevent you from burning your hands, because the workpieces turn out very hot. Or use silicone kitchen mittens.
When it cools down, you can put it in the cellar.
Preserving cucumbers in Polish
This method of pickling cucumbers is interesting because they can be eaten immediately 2 hours after preparation. The appetizer is lightly salted and very tasty. But we are preparing for winter and therefore we will tighten the jars. To then enjoy the appetizer along with boiled potatoes and herring.
We need:
- Cucumbers - 4 kg;
- Chopped garlic - 2 tbsp. spoons;
- Vegetable oil - 1 cup;
- Salt - 2 tbsp. spoons;
- Water - 2 glasses;
- Sugar - 2 tbsp. spoons;
- Vinegar 9% - 1 glass.
Preparation:
1. Wash the cucumbers with running water and cut each one into 4 parts. Leave them in cold water for 3 hours.
2. Make a dressing from water, salt, sugar and vinegar. Stir until completely dissolved.
3. Add grated fresh garlic and vegetable oil to it. Let's stir again.
4. Drain the water from the cucumbers and season with our brine. Leave to marinate aside for 2 hours.
After the allotted time, you can already enjoy the snack.
But we will continue to stock up and prepare clean jars and lids for this.
5. We compact the cucumbers into a container and fill them with brine. We send it to sterilize over fire under the lids in a large saucepan as in the previous recipe. But not for 5 minutes, but for the whole 20.
6. Then take out the jars and cool. Put it in a cool place to enjoy a delicious salad in the cold!
Have a nice winter and delicious evening!
A simple recipe for pickled cucumbers with lemon
Let's prepare a delicious dish with lemon and onions. Our cucumbers will be very crunchy with a slight sourness. Everyone in my family, without exception, likes this salad. They say: “You can swallow your tongue, how delicious it turns out!”
We need 1000 ml per jar:
- Small fresh cucumbers;
- Onion - 1 circle;
- Lemon - 1 circle;
- Black peppercorns - 5-6 peas;
- Allspice - 2-3 peas;
- Citric acid - 0.5 teaspoon;
- Bay leaves - 2 pieces;
- Cloves - 2-3 stars;
- Salt - 2.5 teaspoons;
- Sugar - 150 gr.
Preparation:
1. We prepare all the ingredients. We sterilize jars and lids in any convenient way. I described them in the first recipe.
2. We take small cucumbers so that they are strong. We wash them and cut off the ends on both sides.
3. Peel the onion and cut it into rings 1 cm wide. Cut the lemon into round slices.
4. At the bottom of the jars we place laurel leaves, clove stars, 2-3 cloves of garlic, several black and allspice peas and an onion ring.
5. Press the cucumbers tightly and place a slice of lemon on the side. We do this with each container.
6. Boil clean water and scald everything with boiling water up to the very neck of the jar.
7. Leave for about fifteen minutes, and then pour the water into a saucepan and put on fire. Pour sugar and salt into it at the rate of 1 liter. Once it boils, add citric acid. Cook for a short time, 1-2 minutes.
8. Pour the resulting brine into jars and screw the lids on tightly. We turn them over and wrap them in a blanket until completely cooled.
9. Store cooled cucumbers in a cool and dry place.
I wish you successful preparations and the most delicious cucumbers in winter! If you like the recipes, then share with your friends on social networks and leave your comments.
Feedback is always better than silence. See you soon!
