An easy recipe for pickled cucumbers for the winter. How to pickle cucumbers so that they are crispy

Vinaigrette and Olivier, without which almost no holiday is complete in winter, will not have the usual spicy taste if pickled cucumbers are not put in them. Such canned food can also serve as an independent snack. It is no coincidence that almost all housewives are trying to make more such blanks for the winter. But everyone's canned food is different: spicy, sour, sweet, salty, spicy. The taste of pickled vegetables depends not only on the skill of the cook, but also on the composition of the marinade he uses. Options for this fill, there is darkness-darkness.

We have made a selection of recipes according to which many experienced housewives make cucumber marinade. All options are completely different, so you'll almost certainly find one that suits your taste. For ease of calculation, all recipes are given for 1 liter of water. In addition, we will reveal the secrets of canning cucumbers, which will keep the vegetables crispy and prevent the so-called "bombing".

Culinary Secrets

Someone likes sour and spicy cucumbers, someone likes spicy and sweet, but everyone, without exception, prefers them to be crispy. And, of course, not a single housewife dreams of the cans with blanks “exploding” before even reaching the winter. We decided to draw the attention of the readers of the Novy Domostroy website to several points, without knowing which it is impossible to get an impeccable result.

Use medium-sized fresh cucumbers for canned food that do not have voids inside.
Wash the fruits with a sponge in warm water, as even the slightest contamination can lead to "bombing".
Soak cucumbers for 3 hours in ice water to make them even cleaner and firmer.
Cut off the ends of the fruit - they accumulate the most dirt.
Follow the proportions of salt, sugar, vinegar and water indicated in the recipe. Self-activity is permissible only if you have extensive experience and know exactly how much you need to increase the amount of one component, reducing the other.
Wash not only vegetables, but also spices that you put in jars.
Regardless of the method of preserving cucumbers (with or without sterilization, with double or triple filling), the jars for them must be washed with soda and heat-treated, boil the lids. ABOUT we already told you.
Leaves of horseradish, oak, cherry and currant are put into the preparation not only for the sake of giving it a spicy or piquant taste and aroma. The main goal is to preserve the crunchiness of vegetables and increase the resistance of canned food to adverse storage conditions. It is achieved due to the presence of tannins in the leaves.
If you don't want cucumbers to stay crispy, cover them with recipes that don't require sterilization. Cool without wrapping tightly and for a long time (maximum, you can cover with a towel and leave for 2 hours). Feel free to ignore the recommendations to leave the snack to cool under the covers.

Knowing the basic nuances of pickling cucumbers for the winter, you can prepare a delicious snack that will not become cloudy and will not open, even if it is in the apartment. And what it will taste like depends on which marinade option you choose. You can trust all the recipes below, as if they were taken from your beloved grandmother's notebook.

Easy Cucumber Marinade with 9% Vinegar

What do you need:

water - 1 l;
salt - 30 g;
sugar - 20 g;
table vinegar (9 percent) - 60 ml;
fruit leaves, horseradish root, dill, garlic, peppercorns - to taste.

How to cook:

Arrange pre-washed and dried spices in sterilized jars. For a liter container, we advise you to take 2-3 leaves of cherries or currants, a dill umbrella, a horseradish root 1 cm long, 5 peas of allspice and black pepper, 1-2 cloves of garlic.
Fill jars with prepared cucumbers. Fill them with boiling water, drain it after 15 minutes through a special lid with a spout and holes. Repeat the manipulation.
Boil water, dissolve salt and sugar in it, boil for 5 minutes.
Pour in the vinegar, stir and immediately remove the marinade from the heat.
Pour the marinade over the cucumbers and immediately roll up the jars.

A marinade made from a liter of water is enough for three half-liter or two 750-ml jars, or one jar with a capacity of 1-1.5 liters. Cucumbers will have the most neutral taste, that is, they will not be sweet, sour, spicy, spicy.

Marinade for cucumbers with apple cider vinegar

What do you need:

water - 1 l;
sugar - 80 g;
salt - 60 g;
apple cider vinegar (6 percent) - 40 ml per liter jar;
bay leaf - 1 pc.;
allspice - 5 pcs.;
black pepper - 5 pcs.;
dill and parsley - 2 sprigs per liter jar;
cherry and black currant leaves - 2 pcs. per liter jar.

How to cook:

At the bottom of the jars, lay the leaves of fruit plants and a sprig of parsley, dill.
Put in the cucumbers.
Put the rest of the greens on top.
Pour boiling water over cucumbers. Drain the water after 10 minutes.
Repeat procedure.
Pour apple cider vinegar into jars, counting the prescription amount, taking into account the volume of containers used.
Mix water with salt and sugar, bring to a boil.
Add bay leaf, allspice and black peppercorns. Boil the marinade for 6-7 minutes.
Pour hot marinade into jars.
Close the container with cucumbers tightly and turn over.
Cover the jars with a towel.
Remove the towel after a couple of hours.

Cucumbers prepared with this marinade have a balanced sweet-salty taste, and are not too sour.

Cucumber Marinade with Vinegar Essence

What do you need:

water - 1 l;
salt - 30 g;
sugar - 40 g;
vinegar essence (70 percent) - 20 ml;
horseradish leaf - a third of a leaf per liter jar;
dill - 1 umbrella per liter jar;
garlic - 1 clove (per liter jar);
carnation - 1 pc. on a jar (liter);
peppercorns (allspice, black) - 2 pcs. per liter container.

How to cook:

Wash the spices, let them dry.
Soak cucumbers for 2-3 hours in ice water, rinse, cut off the tips.
Put spices at the bottom of the jar, then fill it with vegetables.
Pour boiling water over the cucumbers twice and, after waiting 10 minutes, drain it into the sink.
After boiling a liter of water, pour vinegar into it, add sugar and salt. Stir. Boil for 2-3 minutes.
Pour marinade over cucumbers and seal. Cool upside down without wrapping.

A tablespoon of essence is about 8 tablespoons of ordinary table vinegar, that is, quite a lot. So the cucumbers closed according to this recipe will turn out sour and spicy.

Marinade for spicy cucumbers with citric acid

What you need (per one and a half liter jar):

mustard seeds, dill and a mixture of peppercorns - half a teaspoon;
leaves of laurel, cherry, currant - 2 pcs.;
sprig of dill - 1 pc.;
cinnamon - a small piece;
hot pepper - a thin ring;
water - 1 l;
citric acid - a teaspoon;
salt, sugar - 2 tablespoons each (sugar with a slide, salt - without a slide).

How to cook:

Sterilize a 1.5L jar or two 750g jars.
Pour mustard, pepper, dill seeds. Add coarsely chopped dill, a ring of pepper, a piece of mustard and leaves of bay, cherry, currant.
Cucumbers that have already lain for a couple of hours in cold water, put in a jar with cut ends down.
Boil water in a kettle, pour it into a jar of cucumbers.
Wait a quarter of an hour, drain the liquid from the jar into the pan.
Bring to a liter volume, boil.
Add salt, sugar, citric acid. Let simmer for 3-4 minutes.
Pour hot marinade over cucumbers.
Tighten the jar tightly, put on the lid, leave until the morning.

Cucumbers according to this recipe are fragrant. They have a mild flavor and will appeal to those who do not like canned food with vinegar.

Marinade for cucumbers with aspirin

What you need for 1 liter of water:

citric acid - 5 g;
sugar - 20 g;
salt - 30 g;
acetylsalicylic acid - 1 tablet per liter jar;
spices, spices - to your taste.

How to cook:

Before the last filling, put aspirin in the cucumber jars.
Pour salt, citric acid, sugar into boiling water. Boil the marinade for 5 minutes.
Pour the marinade into a jar, roll it up.

Before pouring vegetables with marinade, they are poured twice with simple boiling water, which is drained from the jar after 10-15 minutes. Spices and spices are placed at the bottom of the jar before the cucumbers are placed in it. Traditionally, horseradish leaves, cherries, currants, dill, peppercorns are used.

Sweet marinade for canning cucumbers

What you need for 1 liter of water:

salt - 30 g;
sugar - 120 g;
citric acid - 5 g;
spices - to taste.

How to cook:

Using the standard scheme, put spices, cucumbers in jars, pour boiling water over them twice and, after holding for 15 minutes, pour the liquid from the jars into the sink.
Boil water. Add sugar, citric acid, salt. Boil, stirring, until the crystals are completely dissolved.
Pour cucumbers with sweet marinade.
Roll up the jars and, turning over, cool.

Pickled vegetables with a sweet taste are preferred by many, so this simple marinade option is popular.

Marinade for spicy cucumbers

What you need (for 1.5 liters of canned food):

water - 1 l;
cucumbers - about 1-1.2 kg;
chili pepper (small) - 4 pods;
cherry - a sprig (5-7 leaves);
horseradish - 1 sheet;
mint - 2 branches;
sugar - 3 tablespoons with a slide (50 g);
salt - 2 tablespoons without a slide (50 g);
table vinegar (9 percent) - 50 ml.

How to cook:

At the bottom of the jar (or 2-3 jars with a total volume of 1.5 liters), put cherry and mint leaves, pieces of a horseradish leaf.
For cucumbers that were previously soaked in ice water and dried, cut off the tips.
Pack vegetables tightly into jars, squeezing hot pepper pods between them.
Pour boiling water over vegetables. To prevent the glass from bursting, put a knife blade under the jar.
Wait 10 minutes for the spices to warm up. Drain the water into the pan, measuring its amount.
Bring the liquid to the desired volume, pour salt and sugar into it.
Boil the brine for 5 minutes.
Pour vinegar into jars (or pour it into one jar).
Pour boiling marinade over cucumbers.
Roll up the containers with metal lids, put them upside down. No need to wrap.

In the morning, cucumbers can be rearranged in a pantry or other room in the apartment, where it is convenient for you to keep supplies for the winter. These canned food will stand even in a warm basement.

Store-bought pickled cucumbers (with mustard)

What you need for 1 liter of marinade:

water - 1 l;
sugar - 150 g;
salt - 50 g;
vinegar essence (70 percent) - 40 ml;
mustard seeds - a teaspoon;
bay leaves - 2 pcs.;
garlic - 2 cloves;
cucumbers - 1.2 kg.

How to cook:

Sterilize two jars of 750 ml, put in them a clove of garlic, half a spoonful of mustard seeds and a bay leaf.
Put small cucumbers in a bucket of ice water (namely with the addition of ice), leave for 4 hours.
Rinse the vegetables, let them dry. Cut off the ends of them.
Pack vegetables tightly into jars.
Pour boiling water over vegetables. After 15 minutes, pour out the cooled water.
From water, sugar, salt, boil the marinade by boiling it for 3-4 minutes.
Pour the essence into the marinade and let it simmer for another minute.
Pour the hot marinade over the cucumbers in the jars.

It remains to let the blanks cool upside down, but without wrapping, and put them away for storage until winter. You will not believe yourself when you try these cucumbers that they were not bought in a store. However, this appetizer may not appeal to everyone, as it has a pronounced sweet and sour taste.

Marinade for cucumbers in Bulgarian

What you need for 1 liter of marinade:

water - 1 l;
salt - 30 g;
sugar - 60 g;
table vinegar (9 percent) - 100 ml.

What you need for 2 liter or 750 ml jars:

marinade - 1 l;
cucumbers - 1.4 kg;
onions - 50 g;
cloves - 6 pcs.;
black and allspice peas - 4 pcs.;
parsley - 4 sprigs;
bay leaves - 8 pcs.

How to cook:

Soak small cucumbers for several hours in cold water. Rinse them with warm water and let them dry.
Sterilize the jars, put spices, parsley and onion cut into thin half rings in them.
Place cucumbers in jars.
Pour half of the prescribed amount of vinegar into each jar.
From water, sugar and salt, boil a hot brine and pour it into jars.
Cover jars with lids. Put in a saucepan, on the bottom of which you first need to put a piece of cloth. The jars should not come into contact with each other and with the walls of the pan.
Fill a saucepan with warm water (to the shoulders of the jars).
Bring the water to a boil over low heat and sterilize the jars in it for 10 minutes.
Using special tongs, remove the jars from the pan, roll up, turn over

For the first two hours, let the jars cool under a towel, the remaining time - open. To taste, cucumbers pickled according to this recipe resemble Bulgarian canned food, which at one time were very popular in our country. By the way, it was their Soviet mistresses who tried to add to the legendary Olivier salad.

Marinade for cucumbers in Berlin, as from "Uncle Vanya"

What you need for 2 liter jars:

cucumbers - 1.5 kg;
dill -2 umbrellas;
oak bark - half a teaspoon;
currant, cherry - 2 sheets each;
horseradish - 1 sheet;
garlic - 2 cloves.

What you need for 1 liter of marinade:

water - 1 l;
salt - 50 g;
sugar - 20 g;
vinegar essence (70 percent) - a teaspoon.

How to cook:

After sterilizing the jars, put spices and spices in them. Slice the garlic first.
Tightly fill the jars with the previously soaked in cold water, washed and dried cucumbers.
Boil water, pour into jars.
After a quarter of an hour, pour the liquid from the cans into the pan. If necessary, add a little boiling water so that a liter of spicy infusion is in the pan.
Add salt, sugar. Bring to a boil, cook for 5 minutes.
Pour in the 70% vinegar, stir, and immediately remove from heat.
Fill jars with cucumbers with marinade, tightly tighten them with pre-boiled metal lids.
Turn over and let cool at room temperature.

Of course, technologists do not disclose the recipe for Berlin-style cucumbers, which are sold under the Uncle Vanya brand. However, the taste of an appetizer made according to the above recipe is very similar to the one that has every chance of becoming a culinary legend of the Soviet era, just as Bulgarian canned vegetables once became.

Canned cucumbers are one of the most popular snacks that many housewives prepare for the winter. The taste of pickled cucumbers depends on the ratio of sugar, salt and vinegar in the filling, on the use of certain spices and spices. In the above selection of 10 cucumber marinade recipes per 1 liter of water, you will almost certainly find an option that will allow you to make an appetizer that suits your culinary preferences.

Pickled cucumbers will turn out tasty and crispy only if the marinade is prepared correctly. Delicious or not, only an individual hostess can determine, depending on her taste sensations.

Cooking marinade for cucumbers - a recipe for 1 liter of water with 70% vinegar

It is worth noting that when preparing a dish, it is the concentration of vinegar that is very important. It should also be taken into account that if vinegar is prescribed in the recipe, then you should not use vinegar essence. This is due to the fact that its concentration is much stronger than in vinegar.
To prepare this recipe, you will need one kilogram of cucumbers, one pod of bell pepper, two dill umbrellas, five cloves of garlic, one liter of water, sugar and salt to taste, one teaspoon of 70% vinegar, allspice and black peppercorns, a few bay leaves sheet.

There is no need to sterilize cucumbers prepared according to this recipe.

First, carefully wash the cucumbers and leave them in cold water for several hours. We wash the liter jars with soda and sterilize them for five minutes. Boil the lids for no more than ten minutes.
Next, dill and bay leaf are placed in boiling water for one minute.
We put sweet pepper cut into pieces, two bay leaves, allspice and black pepper, dill and garlic in jars.
Arrange the cucumbers vertically in jars. You should first cut off their “butts”. Next, arrange the cucumbers horizontally. Put garlic and dill on top of them. Pour boiled water into jars and leave for ten minutes. Then we drain the water and immediately fill it with new water.
After the second filling has passed, we remove the water again. This is done only in order to give a beautiful appearance to the rolled up jar. After all, the poured water is slightly cloudy and foamy.
To prepare the marinade, you will need one liter of water, a tablespoon of salt and two tablespoons of sugar. Bring water to a boil and dissolve salt and sugar in it.

Pour fresh marinade into jars. Add one teaspoon of 70% vinegar and close them immediately. Then turn over and wrap until they cool down.

Pickled Cucumbers with 9% Vinegar

The choice of spices should be treated very carefully. For example, if you overdo it with garlic, then the cucumbers will turn out soft. Ingredients such as cloves, allspice, bay leaves and currant leaves do not affect crunchiness in any way. If you choose a recipe for 1 liter of cucumber marinade water according to your taste preferences, then crispy cucumbers will perfectly fit into homemade preparations for the winter.

When cooking, you should use 9% vinegar, then you can do without sterilization. To prepare these cucumbers you will need:

half a kilogram of cucumbers;
two teaspoons of sugar and two teaspoons of salt;
two peas of allspice;
clove of garlic;
two teaspoons of vinegar 9%;
bitter pepper, horseradish, dill and currant leaves;
onion or bell pepper.

After all the ingredients are prepared, we begin to prepare the seaming. First, choose cucumbers of the same size. It is desirable that they be dense and their pimples have a dark green color.

We put the cucumbers in a large container with ice water and leave them there for three hours. It is advisable to pour a colder liquid every half hour.
Pre-sterilize jars. There are no clear recommendations for this, because each hostess does it in her own way. For example, using the opening of a kettle, microwave or oven. In the oven, it is more convenient to carry out this procedure if there are a lot of cans. Boil the lids in a saucepan.
We put garlic, pepper and herbs at the bottom of the jar. We place the first row of cucumbers while standing, and we report the rest to the top in a free form. On top we place a leaf of horseradish or cherry.
We take a large pot, boil water in it and pour it into jars. Then we cover them with lids and leave them in this state for ten minutes.
Carefully drain the water from the jars back into the pan, add sugar, salt to it and mix well. The resulting marinade is poured into jars, slightly underfilling it to the top. We take 9% vinegar and pour two teaspoons into a jar. Then quickly roll up the lids.

The preparation is completed by the standard procedure. We turn the jars over and wrap them in a blanket for better sterilization. After they cool down, we transfer them to the basement.

canned cucumbers with aspirin

Everyone knows the method of pickling cucumbers with aspirin. Housewives agree that such a dish will turn out crispy and tasty. These cucumbers are perfect as an appetizer or as a salad ingredient. An aspirin marinade perfectly preserves vegetables all winter.
Many people know that aspirin creates a wonderful acidic environment in which bacteria die. This preservation process allows you to store cucumbers for a very long time. At the same time, one should not forget that the excessive presence of a preservative in a saline solution contributes to the formation of phenolic compounds. That is why acetylsalicylic acid was banned from being used in food production.

In order to close a liter jar of this dish, you will need:

0.3 kilograms of cucumbers;
a few sprigs of parsley and dill;
laurel leaf;
4 pieces of peppercorns;
clove of garlic;
water and an aspirin tablet;
a few tablespoons of salt and a leaf of horseradish.

We take liter jars and sterilize them. Boil the lids in a container of water for about ten minutes. Then we put spices in a jar. They should be evenly distributed.
We wash the cucumbers, while we look that they are without damage and rot. If such come across, then we postpone them. Cucumbers are placed in the jar vertically or horizontally. Lay laurel, dill and parsley on top. We clean the garlic from the husk and add it along with the horseradish.
We are preparing the marinade. To do this, take hot water and dilute salt in it. We put the resulting liquid on the stove and boil for five minutes. Then pour the marinade into jars and put one aspirin tablet in them. Leave them like this for fifteen minutes. After this time, we twist them.

At the end of cooking, put the jars with lids on the floor and wrap them in a warm blanket. After a few days, we clean it in the basement.

How to close cucumbers in a marinade without vinegar

Everyone knows that vinegar allows you to save blanks for a long time, but at the same time they lose their useful properties. This is a fairly aggressive product that can spoil the gastrointestinal tract.

If you use a preservative without vinegar, then it must be replaced with one that simply inhibits the growth of microflora. Citric acid is very popular, which is great for home canning. Its taste is not as sharp as that of vinegar, but the products are excellently stored.

You can replace vinegar with redcurrant juice. To do this, it is enough to pour berries into a jar of cucumbers and pour it all with boiled saline.

There is also a very interesting preservation in which vinegar is replaced by vodka. It is added before rolling up the jar. Just a couple of teaspoons of this drink is enough.

It can also be noted that apple cider vinegar or wine vinegar is perfect for a marinade. These are natural products that will retain useful vitamins in vegetables and fruits.

Here, for example, take a recipe for cooking cucumbers with citric acid marinade.
To prepare a liter jar of cucumbers with marinade without vinegar, you will need:

cucumbers;
three oak leaves;
a few cloves of garlic;
two small pieces of carrots;
two or three strips of bell pepper;
half a chili pepper;
a teaspoon of citric acid;
half a liter of water;
one teaspoon of salt;
three spoons of sugar.

We soak the cucumbers in water for several hours, after which we must rinse them under cold water.
We put cucumbers together with garlic, pepper and peas. Here we add strips of bell pepper and slices of carrots.
Boil water and pour it into previously prepared jars with vegetables for fifteen minutes. Then pour this water into a saucepan, add sugar and salt and boil for another five minutes.
Pour citric acid into a jar of vegetables and pour the previously prepared brine to the very neck. Close the lid tightly and turn upside down.
The jar should be wrapped in a blanket until it cools down.

When preparing pickled cucumbers, the above recipes can be slightly adjusted and spices can be added at your discretion.

Pickled cucumbers - who among us does not love their amazing sour-sweet-salty taste, accompanied by a savory crunch, causing envy and desire among those who have not yet reached the cherished jar. I offer several of these recipes.

Use purified or artesian water, this will guarantee the quality of your product. And of course, for canning, you need to choose varieties suitable for pickling. for the preparation of lightly salted cucumbers and pickles both in a barrel and in jars. Recipes are mainly given with the expectation of a 3-liter jar. To calculate the ingredients for a jar of a different volume, let me remind you: 1 tablespoon is equal to 3 teaspoons in capacity.

Pickled cucumbers at home

Ingredients for a 3 liter jar:

1.5 kg of small cucumbers,
3 cloves of garlic
6 black peppercorns,
1-2 bay, cherry, currant leaves,
Dill,
1-2 leaves of horseradish,
hot pepper
2 tablespoons with a small slide of salt,
1 tablespoon with a slide of sugar,
1.5 teaspoons of vinegar essence,

Wash cucumbers, soak in cold water for 4 hours. Then drain the water and wipe the cucumbers dry.
Put dill, horseradish, cherries, currants, garlic cloves, peppers and bay leaves in sterilized jars. Divide cucumbers among jars.
Pour boiling water over the jars, cover with a lid and let stand for about 15 minutes. Then pour the liquid into a saucepan, put on fire, put salt, bring sugar to a boil.
Pour the cucumbers in the jars with the resulting brine, pour in the vinegar essence, close the lids. Turn over, wrap with a blanket and put in a dark place until cool.
Sterilization is not needed.

Crispy Pickled Cucumbers

Small cucumbers (up to 10 cm long),
1 small dill umbel
1 sprig of parsley
1 onion (or 3-4 cloves of garlic) and
1 carrot.
Carnation,
cherry leaf.

Marinade for 1 liter of water:

1 tablespoon with a slide of salt,
2 tablespoons without a slide of sugar,
5 pieces. peppercorns (allspice and bitter),
1 teaspoon vinegar essence

1 liter of marinade is enough for 2 liter jars.

Soak cucumbers in cold boiled water for 2-3 hours. Place cucumbers in prepared liter jars, place chopped onion or garlic cloves and carrots cut into strips, a sprig of parsley, a small dill umbrella on top. Boil clean water, pour cucumbers, leave for 10 minutes, then repeat pouring boiling water.
For the third time, put salt and sugar, peppercorns, cloves, cherry leaves into the water, boil, pour cucumbers, add 1 hour to each jar. a spoonful of vinegar essence. Roll up. Flip. Wrap until completely cool.

Sweet pickled cucumbers

For a 3 liter jar

1.8 kg of cucumbers,
1/2 carrot,
1/2 onion
1 clove of garlic
Carnation
1-2 leaves of blackcurrant.
1 hot pepper (optional)

For marinade in a three-liter jar:

1.5 liters of water
100 ml 9% vinegar,
2 tablespoons hard rock coarse salt,
6 tablespoons of sugar

For a liter jar - divide everything by 3: that is,

2 teaspoons of salt
2 tablespoons of sugar and
about 30 ml of vinegar.

Wash jars thoroughly, sterilize lids. Vegetables - cucumbers, onions, carrots, garlic - wash and peel. At the bottom of each jar, lay out the spices - a clove, a clove of garlic cut into 4 parts, half an onion and half a carrot. Pack cucumbers into jars as tightly as possible. Arrange salt, sugar and vinegar in jars.
Pour cucumbers with hot boiled water (but not boiling water!). Salt can be put even a little more, do not forget that we have a lot of vinegar, so the saltiness will be felt worse in ready-made pickled cucumbers, besides, we have large salt.
We put a jar of cucumbers in a saucepan with warm water, bring to a boil, cover with lids, sterilize three-liter jars for 15-20 minutes, liter jars for 5-7 minutes. Roll up.
Turn upside down and cover with a towel to cool.
Cucumbers are very spicy (because of vinegar, because of it, cucumbers are perfectly stored and do not grow cloudy), crispy, they taste like good store-bought pickled gherkins.

Quick Pickled Cucumbers

small pickled cucumbers
dill umbrellas,
some celery greens
leaves of horseradish, cherry, black currant,
hot red pepper,
garlic

Marinade per liter jar:

400 ml water
4 teaspoons salt
3 teaspoons of sugar
50ml 9% vinegar

Wash small cucumbers, pour cold water for 3-4 hours.
Arrange celery greens, horseradish leaves, dill umbrellas, cherry leaves, black currant leaves, red hot peppers, garlic in washed sterilized jars.
After soaking, rinse the cucumbers under running water and put them in jars on the greens. Drain off the remaining water.
Pour vinegar into the jars, add salt and sugar (do not add water) and place the jar of cucumbers in a saucepan with water up to the neck of the jar. put the pan on the fire and sterilize for 15 minutes from the moment the water boils in the pan. During this time, the cucumbers are saturated with vinegar vapor, and the cucumbers in the lower layers change color. Then cucumbers in jars should be poured with boiling water and rolled up.
Pickled cucumbers according to this recipe are spicy and crispy. You can store them even in an apartment, but it is better in a room with a temperature not higher than +5 degrees.

The season of vegetables has already begun, which marks the approaching period of harvesting for the winter. According to the national Russian tradition, pickled cucumbers, wrapped in 1.2.3 liter jars, stand out especially here. We read and choose the best recipe for ourselves: "Cucumbers for the winter: the most delicious recipe for a 1 liter jar."

This custom of pickling vegetables for the cold season originated many years ago, when ordinary people had to stock up on food for the harsh season. There were no refrigeration back then, and there was an urgent need for tasty and healthy food that could be stored safely for several months, then to open the collected stocks and enjoy a meal while blizzards raged outside the window.

In modern times, pickling cucumbers has ceased to be really necessary, turning into a pleasant pastime for loved ones and family friends at the home table. Pickled cucumbers are sure to make a great addition to lunch or dinner, adding a savory flavor to regular hot food.

Cucumbers for the winter: the most delicious recipe for a 1-liter jar of citric acid

Cucumbers for the winter: the most delicious recipe for a 1 liter jar. First, consider a popular recipe using citric acid.

Ingredients:

water, 2 liters
fresh cucumbers, 2 kilograms
cherry leaves, currants, dill umbrellas - only 2-3 pieces
hot pepper - half a pod
allspice in the form of peas - 4-7 pieces
garlic - 4-6 cloves
salt - 2 tbsp. without a slide
granulated sugar - 3 tablespoons with a slide
citric acid - 2 tsp. spoons

Cooking process:

Fresh cucumbers need to be soaked for a couple of hours in cold water to soak in moisture. Then rinse well and trim the ends.
Then carefully put the prepared cucumbers together with the necessary herbal seasonings (cherries, currants, peppers, dill, garlic) into a sterilized clean jar.
Boil the kettle.
Then you need to pour the prepared cucumbers in a jar with boiling water. This must be done slowly and carefully so that the jar does not crack under the influence of temperature changes, otherwise it will have to be replaced. Cover with a tight lid and leave in this state for 20 minutes to sterilize and warm vegetables.
In the meantime, you need to add bitter and allspice, citric acid, salt and granulated sugar to a clean saucepan, pour 2 liters of fresh water there for the indicated amount of ingredients. Boil the resulting brine for 4-5 minutes. Don't forget to try the brine. If your taste lacks salt or sourness, add the necessary ingredients. Remember that the brine at this stage should please you to taste, then you can not change anything. Therefore, try, do not rely on chance!
Next, you must carefully drain the water from the cucumber jars at the end of 20 minutes and immediately pour boiling brine into it. If the brine is almost not enough, you can fill the jars to the neck with clean boiling water from an ordinary kettle.
Next, you need to very firmly screw the jar with a metal lid and transfer it to a warm, specially prepared place.
Turning the jars upside down, wrap them with a blanket or towel. Leave it like this until it cools completely.

After cooling, turn it upside down and take it to a storage place. The twist will be ready in 2-3 months. During this period, the cucumbers are well marinated in citric acid, and only then they can be uncorked.

Cucumbers for the winter the most delicious recipe for a 1 liter jar of vinegar

Cucumbers for the winter: the most delicious recipe for a 1 liter jar. Vinegar as a preservative for pickling cucumbers is also widely used, as is citric acid.

Ingredients:

sugar and salt - enough for two tablespoons of each
garlic - 2 cloves
ground black pepper - half a teaspoon
fresh cucumbers - also 2 kg
dill - 2-3 umbrellas
9% vinegar - half a glass
bay leaf - a few pieces

How to cook:

We shift all the cucumbers into a basin or other container, fill it with cold water for 2 hours. Wash the vegetables well and cut off the ends.
During this time, you need to sterilize the jars so that they are completely clean. You can do this in the oven, microwave, or pour clean jars with boiling water from a kettle.
Put garlic, bay leaf, herbs and pepper at the bottom of the jars.
Next, fold the prepared cucumbers, as tightly as possible to each other.
Pour boiling water over the jar from the kettle, cover tightly with a lid and leave for 15 or 20 minutes.
Then pour water into the prepared pan, throw salt, sugar and spices there.
Boil the brine, taste it, add more salt or sweeten if necessary.
At the end, add vinegar, try again. If you are completely satisfied with the taste, then carefully pour into a jar.
As in the previous recipe, leave the inverted jars to cool wrapped in warm fabrics, and then put them in a secluded place for a couple of months.

Cucumbers for the winter: the most delicious recipe for a 1 liter jar without sterilization

When they talk about pickling cucumbers without sterilization, they mean the absence of a sterilization process for jars along with cucumbers. And empty jars should always be cleaned and sterilized, otherwise it can result in serious human health problems. Without this, the brine poured there can become cloudy, absorb pathogenic bacteria, or simply deteriorate.

Cucumbers for the winter: the most delicious recipe for a 1 liter jar. Here is one of the recipes without sterilization:

Ingredients:

2 liters of water
onions and carrots - one piece
Dill
salt - 2 table. spoons
granulated sugar - 3 table. spoons
9% table vinegar - 50 ml
cucumbers

Cooking:

As usual, wash and soak the cucumbers for several hours. This is very important, you should not neglect this step.
We cut the carrot into strips, the onion into rings. To fit and distribute well in the jar, you need to cut thinner, trying to avoid creating thick pieces.
Put chopped vegetables with a bunch of dill in a jar.
Fold the cucumbers soaked in moisture tightly there. It is better to use small ones to fit as much as possible.
Pour the jars with boiling water from the kettle for 15 minutes.
At this time, prepare the marinade in a saucepan. In boiling water, add sugar with salt, pepper, 2 cloves, mustard seeds, parsley. Boil for 5-7 minutes.
Be sure to try the marinade and adjust the spices to taste. If the marinade is too rich, dilute with water from the kettle and boil for another 2 minutes. Then you need to pour in the prepared vinegar, mix. Pour the finished boiling marinade into a jar.

Close with a metal lid and place under a blanket to cool down. Then put away for long term storage.

When pickling cucumbers, you need to carefully measure the proportions of salt added, otherwise the final product will turn out to be completely inedible, like any oversalted food. Since salt comes in different qualities and concentrations, don't forget to taste the marinade before you finally fill it into the jars! The same can be said about sugar and vinegar. In order not to get into a mess in the winter, when you open a jar of cucumbers, try the brine during cooking. You should like it at this stage!

Cucumbers for the winter: the most delicious recipe for a 1 liter jar. Let's move on to the next recipe:

Ingredients:

cucumbers - 1.5 kg
salt and sugar - 20 grams each
9% vinegar - 25 ml
3 garlic cloves
1-2 bay leaves
herbs for pickling (your choice)
water - 1.5-2 liters

Cooking:

After sorting and washing the fruits, put them in cold water for 3-4 hours.
At the bottom of a carefully sterilized jar, add pickling greens, garlic and bay leaf.
We stack the prepared cucumbers tightly on top to take up all the free space. Place the remains of laurel and garlic on top of them.
Pour boiled water into a jar, close it and leave for 15 minutes.
Then the liquid must be poured into a clean saucepan, add salt, vinegar and sugar for the marinade. Boil 2-3 minutes.
Pour the finished brine back into the jar, tightly close the lid. Turn upside down and cover with a blanket.
Wait for the cans to cool completely under a warm blanket and remove to marinate away in the cellar or a dark, cool place in the house.

Cucumbers in a bag: the most delicious recipe without spin (salting)

Spinning is the process of sealing jars of cucumber pickle so that they can then be stored until they are ready. Therefore, if you intend to make pickles without a twist, then you will have to do it without a jar. For such a case, there is a special recipe for making lightly salted cucumbers in a bag, which is distinguished by a very fast manufacturing process and an unusual taste of ready-made food.

Ingredients:

1 kg medium sized cucumbers
1 tablespoon salt
1 head of garlic
bunch of good dill
thick cellophane bag

Wash cucumbers well and soak in water for an hour. Then cut off the ends on both sides.
Finely chop the garlic and dill.
Put washed cucumbers in the bag, sprinkle salt and chopped greens on top.
Tie the bag tightly and shake vigorously to mix the contents. It should not tear, otherwise you will have to start all over again with a stronger material.
Then we transfer the package to the refrigerator. Within 4 hours, periodically pull out, quickly shake and put back.
At the end of the specified period, the product will be ready for use.

Cucumbers for the winter: the most delicious recipe for a 1 liter jar of mustard

Some people pickle cucumbers with mustard. It adds density and a special taste to vegetables, which many lovers of spicy foods like. The main feature of this pickling method is the need to store ready-made jars of food in a cool place, avoiding placing them in conditions of medium and high temperatures.

Ingredients:

table salt - 1 tbsp. a spoon
mustard powder - half a table. spoons
4-5 garlic cloves
horseradish leaf and root
2 kilograms of cucumbers
currant, cherry and oak leaves
small piece of hot pepper
some dill

Let's move on to cooking:

My cucumber fruits under the tap, cleaning them from any flowers.
Soak the washed vegetables in a bowl of cold water for 2 or 3 hours.
Boil 1.5 liters of clean water in a saucepan.
After boiling, add salt there, cook for a couple of minutes and remove from heat. Pour mustard into boiling water and stir.
We put half of all greens, pepper and garlic in cleaned sterilized jars.
Then he folds the cucumbers tightly, and on top of them the rest of the leaves, garlic cloves and pepper.
We are waiting for the mustard brine to cool and pour it into a jar. We close it with a capron lid.
We remove the jars in the cellar or other place with a low temperature. Food will be ready to eat in 2 months.

Cucumbers for the winter: the most delicious recipe for a 2 liter jar

Those who want to cook pickled cucumbers in large quantities can try their luck with 2-liter jars. They will fit more vegetables and marinade, and even after opening the fragrant cucumbers, there will be enough for vinaigrette, and for hodgepodge and just eat for the whole family!

Ingredients:

3 kilograms of fresh cucumbers
salt - 2 tablespoons per 2 liters of water
sugar - 3 tablespoons per 2 liters of water
peppercorns - 3 pieces
Cloves and allspice - 2 pcs.
2 bay leaves
Tablespoon of mustard seeds
dill umbrella, lovage sprig
70% vinegar - 1 teaspoon
clean water - how much will go in
garlic - 5-6 cloves

How to cook:

As has been described many times, we wash the cucumbers and put them in a container with water, where we leave to cool for 3-4 hours.
We put greens in carefully washed and sterilized jars and you can also add horseradish or cherry leaves (but not necessarily), if such a desire appears.
We put wet, clean cucumbers in jars in dense rows, put the rest of bay leaves and garlic on top of them.
Fill everything with boiling water to the top and leave it in this form for 15 minutes.
In the meantime, pour 2 liters of water into a saucepan, add salt and sugar there. Boil for a couple of minutes, add peppercorns, allspice, mustard, cloves and boil for another 5 minutes, add vinegar at the end. We taste, adjust the taste, if necessary.
Drain the water from the jars.
Pour the boiling brine into jars and tightly cork them with lids.
We turn the jars over, put them to cool, and then remove them and store them in a dark, cool place for 2-3 months until they are ready.

Cucumbers for the winter: the most delicious recipe for a 3 liter jar of lemon (video)

Preparing pickled cucumbers is very simple and understandable even for beginners, although there are dangers. Jars of stored cucumbers can easily explode due to internal pressure, so it's a good idea to keep them in a safe place out of the reach of curious children or pets. To prevent this from happening, you need to carefully follow the instructions in the recipes and check everything on your own experience, albeit sometimes making “explosive” mistakes.

Despite any dangers, the result is worth it. After all, in the end you will get delicious food that can always brighten up any homemade meal. And also get a unique experience of pickling cucumbers at home, which will be a definite plus in developing your culinary skills. And following all the safety rules, you can not worry about anything and just enjoy the cooked product and make your family happy!
Health to you and your loved ones! Natalia Belokopytova.

This is the preservation of a popular vegetable crop, with the obligatory use of acetic acid. Vinegar creates conditions for a preservative effect and starts the pickling process. To ensure long-term storage, pickled cucumbers are poured with a special solution - marinade prepared according to an exact recipe and pasteurized.

Since the time of Tsar “Pea”, or rather I. the Terrible, peasants have been cultivating cucumbers everywhere, since climatic conditions make it possible to grow a good crop in open ground. Getting a decent harvest, the peasants were worried about the question: how to keep the fruits longer. At first, cucumbers were simply salted, but there were experimenters who added apple cider vinegar to the brine. And so a popular product for the winter appeared - pickled cucumbers.

Both methods guaranteed the preservation of fruits during the winter in rustic tubs. This continued until, in the 19th century, Nicholas Appert, a French inventor of canned food, proposed to roll cucumbers into jars. With the advent of new technologies, every zealous housewife can find a bank of pickled cucumbers.

How to pickle cucumbers so that they are crispy:

Let's analyze the fundamental principles, the observance of which will help us get pickled cucumbers using any recipe for the whole winter, while maintaining the crispy properties of the product.

1. For preservation, choose ripe, even small cucumbers. A young cucumber should have a thin, not coarsened skin and dark-colored pimples.

2. Pickled cucumbers will never be crispy if harvested from the garden and not pickled within 24 hours.

3. The best marinade comes from not iodized table salt.

4. The basis of the marinade is pure well or spring water, without the admixture of bleach.

5. You can get crispy cucumbers for the winter if you resort to proven tricks. First, add blackcurrant leaves to the jars. Oak leaves performed well in the marinade. Finally, horseradish root shoots provide the necessary crunch.

6. An important step is soaking. It is impossible to pickle freshly picked cucumbers without pre-locking. Vegetables must be immersed for 5 hours in cold well water. The lock will prevent the formation of hollowness in ready-made pickled cucumbers.

7. Avoid overuse of garlic in marinade recipes. Prolonged exposure to garlic juice on cucumbers causes them to soften.

8. Whole grains of mustard added to the preparation give pickled cucumbers rigidity, providing the necessary firmness.

9. To make the cucumbers crispy, there is an extraordinary trick - try adding to a three-liter glass container - 1 tbsp. l. vodka, the result will not keep you waiting.

10. Pickled cucumbers will be crispy if preserved by repeatedly draining and pouring marinade brought to a boil.

11. Do not, under any circumstances, insulate cans after rolling. On the contrary, it is necessary to create cool conditions for them to cool. There is no better place than a cellar or a cellar for pickled cucumbers.

By following the principles described above, it is highly likely that you will be able to pickle crispy cucumbers for the winter, resorting to the most exotic recipe.

1. Pickled cucumbers in vinegar for the winter - a proven recipe

Ingredients:

young cucumbers 6 kg;
bay leaf - 2 leaves per jar;
colored granulated pepper 4-5 grains per jar;
black pepper 2-3 grains per jar;
white mustard, half a teaspoon per jar;
a couple of slices of carrots;
garlic cloves;
a piece of horseradish root;
bush dill.

Marinade- components for a 6.5-liter container:

10% vinegar 1.5 liters
5 liters of water
sugar 10 tablespoons
coarse salt 7.5 tbsp. l.

Preparing for pickling:

1. Boil water with salt, vinegar and sugar. For 1 liter of water we put 1.5 tablespoons of salt and two tablespoons of sugar. So we will prepare the brine for the marinade.

2. Even if you just picked cucumbers from the garden, they must be washed. Next, soak them for 2 hours and drain the water.

We arrange each jar: lay dill, carrot slices, a piece of horseradish, half a tablespoon of mustard, bay leaf, colored pepper grains, garlic cloves, two or three peas of hot pepper. We lay the cucumbers on the banks more tightly. It will not be superfluous to have an additional pair of dill umbrellas on top of the workpiece.

3. Pour in hot marinade and place the jars in a container of boiling water. Pasteurize for 5 minutes, bringing to a boil. After this time, we take out the jars, roll them tightly with lids, check that they are well tightened, and leave them to cool, turning them upside down.

Pasteurization time depends on the size of the jar. After cooling, we transfer the pickled cucumbers in jars to a cool place, for example, in the basement. We do not open jars earlier than after 7 days, the cucumbers should ripen (a minimum of 7-day pickling is required). Bon Appetit!

2. Crispy pickled cucumbers for the winter, a recipe for a couple of cans

The method allows to obtain 1000 ml of marinade. One liter should be enough for a couple of liter jars of pickled cucumbers for the winter.

You will need:

young cucumbers - 2 kg
water - 1 liter (for 2 cans)
salt - 1 tbsp. l. with a slide
sugar - 2 tbsp. l.
vinegar (9%) - 1 tsp (for 1 jar)
black pepper - 5 -7 peas
spicy cloves - 4-6 pcs.
fresh horseradish leaves
dill and cilantro
garlic cloves

Pickle step by step instructions

Jars preparation. Wash them with a pinch of baking soda. We cover the bottom with greens from cilantro and dill, add 3-4 garlic cloves.
Cucumber preparation. We remove a centimeter from both ends. We lay the cucumbers vertically, compacting the first layer and sprinkling it with fragrant herbs and horseradish leaves. Then we fill the jar with cucumbers to the top - the workpiece is ready.
Pour the workpiece with boiling water. Let cool for 10-15 minutes and pour the liquid back into the container - we will need it to prepare the brine. It is not necessary to time the time with a stopwatch if you are able to hold the jar with your hands - a sure sign that the brine can be drained.
It is necessary to douse the workpiece with boiling water again. Pour cucumbers with new boiling water. Again we wait 10-15 minutes. We drain completely - we will no longer need this water
We take the initially drained liquid - it will serve as the basis for the future marinade. Pour the prepared ingredients into it: cloves, black pepper, sugar, salt and sugar. We place it on the stove and wait for it to boil.
At this stage, add one teaspoon of vinegar to our jars and pour the boiling pickle brine into them, evenly distributing the spices.
At the final stage, we roll up our blanks with boiled lids and turn the cans over - this is necessary to check the tightness of the seaming. If the brine does not seep out, then everything is fine. We leave the banks to cool, do not wrap or insulate them. After 10 days, pickled cucumbers will be ready, they can be served for a feast.

3. Sweet crunchy pickled cucumbers

Some prefer pickled cucumbers, others pickles, but few will argue - a marinade with a sweet and sour taste is simply delicious. It is worth putting them in a plate on the table, as they immediately disappear. There will be no end to those who wish. For those who decide to stock up on crispy cucumbers for the winter, but do not know how to do it, I post the recipe.

cucumbers;
pepper in the form of peas and chili;
carrots, cut into circles;
rings chopped onion and garlic (cut into strips);
leaves of horseradish and blackcurrant;
Dill;
laurel and mustard seeds.

30 grams of salt (heaped tablespoon);
200 grams of sugar powder;
200 ml of 9% vinegar.

The amount of salt, sugar and vinegar is indicated per 1 liter.

When pickling cucumbers, it should be understood that the more correctly the marinade is prepared, the tastier the preservation will be. You need to get the proportions right.

This does not apply to onions and carrots. You can put as many of them as you like. But it is extremely important to dilute sugar powder with salt in the recommended ratio.

Put as many cucumbers as you like, but do not forget that it is better to put the largest vegetables at the very bottom, and the smaller ones on top. It doesn't matter how they are placed. In horizontal or vertical position. It will be equally delicious.

The order of sweet pickling is as follows:

1. Before starting, wash the vegetables, cut off the tails.

2. Put all the spices and chopped ingredients in a jar. Chili is added to taste, it all depends on how spicy you like it.

3. Now it's time to lay the main culprit - cucumbers.

4. Boiled water, pour for 20 minutes. After the set time has elapsed, pour into a bowl and set to heat. It will be needed to prepare the marinade.

5. After waiting for clean water to boil, pour into jars for 10 minutes.

6. In the meantime, we throw salt and powdered sugar into the water for the marinade, then vinegar.

7. Drain the water again, and fill the cucumbers with the prepared marinade solution.

8. Lids must be sterilized. This must be taken care of in advance. We twist the banks with them, put them upside down, wait for them to cool.

4. Marinate cucumbers with mustard

If you have never tried mustard pickles, this recipe is for you. Mustard will give the marinade a special taste. The main thing is that they are not afraid of experiments, and your creation will definitely be appreciated. The process also takes place in three stages.

For this you will need:

cucumbers;
pepper in the form of peas;
leaves of horseradish, black currant (if there is no black, you can use red leaves);
laurel;
a little dill;
garlic (cut into strips)

Required ingredients for the marinade:

60 grams of salt (equivalent to three tablespoons);
250 grams of sugar powder;
150 ml of table vinegar;
one can of mustard.

The amount of a set of traditional spices is indicated per 1 liter.

The pickling order is as follows:

Spicy spices and pre-cut ingredients are dipped in a jar.
I put cucumbers. Nothing new, we act in the same way as in the previous recipe.
Water boils - pour for 20 minutes. After the expiration of the prescribed period, pour into a bowl and set to heat. It will be needed to prepare the marinade.
After waiting for clean water to boil, fill the jars with it for 10 minutes.
We throw salt and sugar powder into the water for the marinade, then mustard and vinegar.
Again, we repeat the process of draining and pouring cucumbers with our marinade.
Sterilization of lids must be taken care of in advance. We twist the banks with them, put them upside down, wait for them to cool.

If you don't like vinegar, you can add citric acid. Both components are necessary to keep your cucumbers standing for as long as possible.

5. Pickling without sterilization

Pickling involves the use of citric acid as a preservative. Just fill the jars with cucumbers with boiling water.

Products you will definitely need:

cucumbers;
pepper in the form of peas;
horseradish and black currant leaves;
a bunch of dill;
lavrushka;
garlic (cut into strips) and mustard seeds.

The necessary components for the marinade per 1 liter:

40 grams of salt;
60 grams of sugar powder (three large spoons without a slide);
a third of a spoon of citric acid.

The pickling order is as follows:

All the spices, pre-cut ingredients, put in a jar.
We take cucumbers. The process is the same, the only thing is that we do not sterilize jars.
Pour boiled water for 20 minutes. To prevent cracking jars due to high temperature, you can put a spoon in them.
Drain off the liquid carefully.
After waiting for clean water to boil, refill the jar for 10 minutes.
In the water for the marinade, we dissolve sugar and salt in a given volume.
We pour citric acid into the jar as a preservative and finally fill the cucumbers with the finished solution.
We close the jars and put them on the lids.

crispy pickled cucumbers for the winter in jars - put on lids

6. Pickle with vodka

Vodka is a great product for pickling small cucumbers. Thanks to her, pickled vegetables are stored for quite a long period of time. They are absolutely harmless to small family members. Therefore, you should not refuse them if they express a desire to try your creation.

For this you will need:

Small cucumbers. Take the quantity so that it fits in the jar;
20 grams of salt;
30 grams of powdered sugar (one tablespoon with a small slide);
one and a half tablespoons of vinegar 9% - go (you can apple);
15 grams of vodka;
two cloves of garlic;
horseradish leaf - 2-3 pieces;
two inflorescences of dried dill;
a third of hot pepper;
4 or 5 peas of spicy pepper;
pure water.

The pickling order is as follows:

Soak the cucumbers in cool water for three hours. While we wait, it is advisable to change it a couple of times. Without wasting time, carefully wash the jars and lids with detergents. We also rinse them thoroughly. Preferably not just once, but several times. Boiling will not be superfluous.

At the bottom of the container we throw two pieces of horseradish leaves, a couple of dill umbrellas, a couple of pepper rings, strips of garlic.

In the same sequence, at the beginning larger, then smaller, we place cucumbers. If there are no small ones, you can cut those that are larger. Next, we throw a standard set of spices, you can add something from yourself, do not be afraid of improvisation.

All this must be poured with boiling water and wait 20-25 minutes until it warms up. Don't forget to cover.

After the time has elapsed, drain, pour boiling water again for 15 minutes, close the lid.

We put water with salt and sugar on a slow fire, wait until they dissolve, then add vodka with vinegar.

Carefully pour the boiled marinade into a jar and roll up the lid.

These recipes will help you decorate any table. Pickled cucumbers will be a great addition to the main dishes. They will allow you to enjoy vegetables in the winter, delight you and your guests, and whet your appetite. Preservation is a great alternative to salads.

How to Fix Store Bought Pickled Cucumbers

What to do if you bought cucumbers in the nearest supermarket, but the taste does not suit you? You can, of course, throw it away, but it's a pity. If pickled cucumbers are soft and sluggish, then you can’t help them. But if they are dense and crispy, but it is a matter of taste, then you can try to correct the situation.

we recommend pickled cucumbers - brand: uncle Vanya

For this we need tomato juice. Of course, the second miss should not be allowed: the juice should be tasty. First of all, it is worth deciding what exactly the problem is. Vinegar in a purchased product is usually present in excess, so you do not have to add it to the juice.

As for the spiciness and the presence of spices, depending on their quantity, the correction technology will change slightly. A few chopped cloves of garlic will definitely do the trick!

New marinade for cucumbers

We start by completely getting rid of the brine from the jar of pickled cucumbers and washing the pickled vegetables in chilled boiled water. If the original product is very salty, then add a little granulated sugar to the tomato juice, stir and heat the juice (without boiling!) So that the sugar is completely dissolved. Then the juice must be cooled and pour over the washed cucumbers sprinkled with garlic cloves.

Sometimes, although very rarely, there is a lack of salt in cucumbers. Then the juice must be additionally salted, in the same way as in the case of sugar, heating will be required, followed by cooling to room temperature.

If you lack balance in the taste of purchased pickled cucumbers, then you will have to add salt and sugar to the juice at the same time. It is assumed that the sugar in this mixture should be in proportions of 1/3.

If you don't like the way pickled cucumbers are seasoned, you can try fixing that as well. We need garlic and a set of spices. The most affordable: dry dill (seeds), cumin, coriander seeds, dried tarragon (tarragon), any other dried herbs (if its aroma suits you), black and allspice. And also horseradish: if there is no root, then you can use ready-made, from a jar. In this case, raw greens should not be added.

Dry dill seeds can be preheated in a dry frying pan, and then ground a little in a mortar (not to dust!). So the flavor will be brighter. Greens do not need to be warmed up, it is enough to grind it with your palms. Pepper is also slightly crushed in a mortar. You can add tomato juice as a mixture of seasonings, or one thing to your taste.

Stir the juice thoroughly so that the spices do not float on the surface. As in the case of salt and sugar, the juice with spices must be heated, then cooled, and only then pour the cucumbers with garlic. If you add horseradish, then put it after the juice has cooled (from heating, horseradish loses its sharpness).

Shelf life of pickled cucumbers

For small cucumbers, 1-2 days spent in the refrigerator are enough to soak in new tastes and aromas. If pickled cucumbers are large, then they can be cut across into several parts. It is better to use "corrected cucumbers" within one to one and a half weeks. Keep refrigerated.

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