Preservation of cucumbers for the winter in liters. Cucumbers for the winter: recipes in liter jars of crispy and pickled

Summer is the time for twists, I want to tell you a recipe for preserving cucumbers for the winter. All hostesses try to close as many useful goodies as possible for the winter. And each has its own recipe. I tried many different ones, and a couple of years ago I found the perfect one for me. It is very easy and quick to marinate, and it turns out tasty is unrealistic. And you can store not only in a rural basement, but also in an ordinary apartment - they do not deteriorate.

Ingredients:

• cucumbers;
• Dill;
• hot pepper;
• horseradish leaves;
• black currant;
• garlic;

Marinade (per 1 liter of water):

• vinegar - 80 milliliters;
• salt - 50 grams;
• sugar - 25 grams;
• bay leaf - 1 piece;
• allspice - 2 pieces;
• cloves - 1 piece.

Preservation of cucumbers for the winter. Fast and easy. Step by step cooking

1. Before starting work, soak the cucumbers in water for 3-6 hours. Thanks to this, the cucumbers will “get drunk on water” and become crispy.
2. First you need to prepare the banks. I usually use liters. They are small - they opened them, they ate them right away and nothing costs in the refrigerator and does not spoil. The jars need to be washed well under running water, and I also disinfect them in the microwave before closing them. You need to put the cans in it, put it on medium power for 1 minute. But if you are confident in the purity of running water, you can not do this. Or there is another way to sterilize jars: already full, with cucumbers and marinade, they need to be covered with a lid and put in boiling water for 3-5 minutes. Then the lids will definitely not swell, the jars will not explode, and the cucumbers will stand. But since we do with vinegar, cucumbers can stand without additional measures.
3. Let's boil the water and proceed to conservation.
4. In clean jars at the bottom we place horseradish leaves, dill sprigs, a couple of cloves of garlic and a ring of hot pepper.
5. Now you need to rinse the cucumbers well and only then place them in jars. I do this: I lay them vertically in a circle, pressing tightly against each other. The jar should be completely filled with cucumbers. If the whole ones no longer fit, they need to be cut. On top you need to leave quite a bit of space to put twigs and pour water. We will pour boiling water twice. For the third time - marinade.
6. Put cucumbers in all banks, and we will continue.
7. When all the jars are filled, you need to put 1-2 leaves of cherries in jars and, if any, pieces of 5 blackcurrants. It will give a beautiful color and add a pleasant sourness. And on top you need to put a sprig of dill, it will add flavor to the cucumbers that lie on top.
8. If the water is already boiling, take a ladle and carefully fill all the jars with water. Be careful. You need to fill up to the very edge.
9. When all the cucumbers have been covered with boiling water, leave them on the table until they have cooled completely.
10. When the water has cooled, it must be drained and poured with new boiling water, again wait until it cools down.
11. And for the third time, pour the marinade. To make the marinade, you need to drain the cooled water from the cans into a large saucepan, in which we will make the marinade. We immediately add salt to the pan (I use the usual food cooking stone), sugar, bay leaf, black peppercorns and a sprig of cloves. Mix everything well, put on fire and wait until it boils. Pour 9% vinegar into boiling water or, if you have 70% acetic acid, dilute it with water in a ratio of 1 to 7, then you get 9% vinegar.
12. When the water boils, carefully add the vinegar. Pour it in a thin stream so that foam does not form.
13. Now you can safely fill the jars with hot brine. Pour carefully, to the very edges. I remind you that if you are afraid that the jars will explode, you can sterilize them after you pour the brine and close the lid. But since there is vinegar in our brine, the jars will stand at room temperature in the apartment anyway.
14. When the jars are filled with brine, cover them with lids and roll them up with a key. I use a semi-automatic key, it’s easy for them to work, you don’t need to call the stronger sex for help, because it’s easy and simple for me to do it myself. I twist them all the way and proceed to the next jar.
15. When they are twisted, you need to turn the jar on the lid, check if the brine is flowing from under the lid, we do this with all the jars. Then we wrap them in a blanket, wait alone - one and a half days, until they cool completely.
16. Everything is ready! Conservation completed. You can leave the jars in the pantry in the apartment, you can go down to the basement - they will be stored everywhere. Now you have stocked up on pickled cucumbers for the winter!

Here is a recipe for cooking cucumbers for the winter. I am sure that everything will work out for you, and in the winter we will crunch together with wonderful canned cucumbers! Don't forget to visit us at "Very tasty", there are always interesting recipes for your culinary masterpieces!

Cooking cucumbers for the winter is easier than it seems at first glance. Even a child can cope with this - with a proven and detailed recipe with step-by-step photos.

The five most commonly used ingredients in cucumber recipes for the winter are:

To begin with, decide on a set of products: what, in addition to cucumbers, will be included in the dish. Then choose its type: salad, whole billet or slices, marinade or pickle. Due to their taste, cucumbers can be used in the vast majority of homemade preparations. They go well with products such as:

• tomatoes
• zucchini
• bell pepper
• garlic

You can fill the dish with any herbs and spices. The most popular: dill, parsley, black and allspice, cloves. Sugar is used not only as a preservative, but also as a flavor enhancer. It is only important not to overdo it and not over-sweeten the marinade.

Five of the fastest cucumber recipes for the winter:

As for the marinade: it is always based on vinegar. Usually it is a 9 percent canteen. In rare cases, another is required - this will be described in the recipes.

Cucumbers cut into slices are never peeled. Don't skimp on twists

of this product - choose the freshest, most delicious cucumbers with delicate skin and pleasant aroma. At the exit, you will get an awesome appetizer that you can immediately lay out on the festive table.

Recipes for cucumbers for the winter are very diverse. Cucumbers can be preserved whole and sliced, in salads, and even make cucumber jam. But almost every recipe for seaming cucumbers can be described either as a recipe for pickling cucumbers (sourdough) or as a recipe for pickled cucumbers.

Canning cucumbers without vinegar is called salting or sourdough. How to pickle cucumbers? Before pickling cucumbers, keep in mind that pickling cucumbers takes time - pickling cucumbers occurs within 3-10 days. Pickling cucumbers in a cold way - soaking cucumbers with cooled brine. And for quick salting, the pickle for cucumbers is preheated. Salting cucumbers with vodka allows you to preserve their color. The dry salting of cucumbers is very interesting - in this case, cucumbers sprinkled with salt secrete juice, water is not used. Pickling cucumbers in the classic version is pickling cucumbers in a barrel, preferably oak. The recipe for barrel cucumbers is simple, but it is the wooden barrel that gives the cucumbers a special taste - pickled cucumbers cannot be confused with anything! Pickled cucumbers are often stored without additional heat treatment in a cool, dry place. But the preservation of cucumbers is also possible - after salting they are placed in jars, poured with hot brine and rolled up. Pickling cucumbers with mustard gives an interesting taste and a guarantee that the cucumber blanks will not “explode”.

Pickling cucumbers - twisting cucumbers with the addition of vinegar. How to pickle cucumbers? Marinade for cucumbers is brought to a boil, then the cucumbers previously laid out in jars are poured into them and sterilized. You can also pickle cucumbers with citric acid.

Pickled crispy cucumbers, delicious pickled cucumbers with mustard are indispensable on the winter holiday table. A cucumber salad for the winter will also come to the aid of the hostess. Canning cucumber salads, pickling cucumbers for the winter, pickling cucumbers in jars, canning cucumbers - the recipes for all these preparations are varied and allow us to diversify our menu.

From the recipes on our website you will learn detailed answers to questions: how to roll cucumbers, how to pickle cucumbers in jars, how to pickle cucumbers correctly, how to make canned cucumber salad, how to roll cucumbers in tomato sauce. And also how to make crunchy canned cucumbers, how to spin pickled cucumbers for the winter, how to cook pickled crispy cucumbers and pickled cucumbers for the winter, and even how to close canned cucumbers with ketchup and canned cucumbers with mustard. After all, we have hundreds of different recipes for cucumber preparations, canned cucumber recipes, including a recipe for sour cucumbers, a recipe for pickled cucumbers, a recipe for delicious pickled cucumbers, barrel cucumbers, a recipe for pickled cucumbers ...

Canning is a separate kind of culinary skill, thanks to which we can enjoy the gifts of summer for a long time. How to preserve cucumbers so that they are stored all winter, and the taste meets your expectations, you will learn by reading this article.

Basic rules for salting

Despite the differences in conservation technology, there are uniform rules that must be followed in order to get a decent result:

1. Cucumbers are best chosen from varieties intended for canning.
2. They should be small, firm and undamaged.
3. Before conservation, they must be kept for several hours in icy water.
4. The dishes in which you are going to roll up and the lids must be perfectly washed and sterilized.
5. Be sure to take the components clean and dry.

Easy Canning Recipe

This is a time-tested recipe for canned cucumbers. The number of products is calculated for one three-liter bottle.

List of components for 2 - 2.5 kg:

• water - 1.5 l;
• kitchen salt not iodized - 60 g;
• sugar - 60 g;
• bite - 60 ml;
• currant, cherry and horseradish leaves - 4 pcs.;
• dill cap - 2 pcs.;
• lavrushka - 2 pcs.;
• allspice peas - 7 pcs.;
• garlic - 3-5 cloves.

Description of cooking step by step:

1. In the prepared bottle lay out part of the leaves. Then we diligently anoint the cucumbers with the remaining leaves, parsley, garlic, dill.
2. Let's prepare the marinade. Boil water with salt, sugar and vinegar. Carefully pour boiling water into a bottle with vegetables and leave until it reaches room temperature. Drain, bring back to a boil, pour over and roll well.
3. Canned cucumbers in jars should stand upside down, covered with a blanket for one night. It is better to store them in a cool place, out of direct sunlight.

Canning in 2 steps

This is a rather time-consuming process of harvesting for the winter, which consists of two stages: first we salt it, and then we preserve it.

For 2.5 kg you will need:

• water - somewhere around 1.5 l;
• salt - 60 g;
• greens - 1 connected bunch;
• celery - 30-35 g;
• freshly ground black pepper - 2 pinches;
• horseradish - 20-25 g;
• cherry and currant leaves - 20-25 g;
• garlic cloves - 5 pcs.

1. We put a layer of spices in a well-washed dish, then cucumbers (best in a row), then again spices, etc.
2. We prepare a mixture of water and salt and cover the prepared ingredients with it. We cover with a cloth, a wooden board, and place oppression on top.
3. They should stay like this for about 3 days. If plaque forms on the board, it must be washed off.
4. This preparation can be eaten immediately. And in order for it to be stored for a long time, it is preserved. The procedure is as follows: first, we drain the liquid from them in which they stood, filter it through cheesecloth and boil.
5. We wash the salted vegetables with boiled water and put them in a bottle. Fill with boiling brine, let cool slightly and repeat the whole procedure again. Carefully roll up and remove.

Salting with cold water

You can preserve pickles with cold water, and close with a nylon lid, but then they should be stored in a cold place.

The number of ingredients for 2 - 2.5 kg:

• 10 - 12 cherry leaves;
• a few pieces of horseradish;
• 2-3 chopped garlic cloves;
• 2-3 dill hats with seeds;

We prepare the necessary ingredients: wash and dry.

1. We put all the spices and vegetables in dense rows in prepared jars. We fill them without reaching the edge of 5-6 centimeters, because part of the liquid will be absorbed and the top will remain without brine.
2. Then we make the mixture in the ratio of 1 liter of cold, unboiled liquid - 40 g of salt and fill the container to the top with it. Close with plastic cap and refrigerate. Delicious cucumbers can be eaten in a few days.

Pickled preparation for the winter

We offer you a marinade preparation option, thanks to which canned ones turn out to be very crispy, not too sour.

The number of components is calculated for 10 kilograms of finished preservation:

• 10 leaves of lavrushka;
• 1 bitter pepper;
• 10 currant leaves.
• To make 10 liters of marinade, take:
• 1.5 liters of 6% vinegar;
• incomplete glass of salt;
• incomplete glass of sugar;
• 20 g of dill inflorescences;
• a few horseradish roots if desired.

Preparation description:

1. In a cleaned glass container, lay out a lavrushka, a piece of hot pepper, a couple of currant leaves. Carefully stack the cucumbers.
2. We mix water with all the components and pour it into the bottle. Filled (15-20 minutes after the water boils). Sazu is closed and removed to be stored as usual.

Salad of cucumber slices

This preservation is best closed in liter jars. Such green canned cucumbers are very similar to lettuce.

The list of components for 3 - 3.5 kg:

• 180 ml of odorless oil;
• 2 onion heads.
• For 3 liters of marinade:
• 70 g of salt;
• 70 g of sugar;
• 30 black peppercorns;
• 15-20 bay leaves;
• half a glass of vinegar.

Cooking instruction:

1. Mix the ingredients of the marinade and boil.
2. Pour 1 tablespoon of oil into the bottom of a liter jar. Cucumbers cut into 4 parts and put in a bowl. Place two slices of onion on top.
3. Pour the finished solution to the top and put it on sterilization (after boiling for a quarter of an hour). We keep the finished cork in a cool place, without exposure to sunlight.

Cucumber preservation in Volgograd style

This is a rather interesting option for preparing the workpiece: first they are treated with boiling water, and only then they are marinated.

Products per 5 kg:

• 4-6 garlic cloves;
• ½ bell pepper;
• 4 sheets of lavrushka;
• 10 black peas and ½ teaspoon ground peppers.
• For 10 liters of marinating liquid, take:
• 500 g of sugar and salt;
• 1 large bunch of greens;
• 400 ml of vinegar.

1. Wash the vegetables thoroughly, cut off the tails, put them in a clean tank or saucepan, pour boiling water over them, cover and wrap them with a blanket. We will start canning when it becomes warm.
2. We mix water with bulk ingredients, put greens and boil. We take out the grass from the boiled brine and pour in the vinegar. At the same time, it is cooked at a minimum temperature.
3. We put the remaining components in a sterilized dish, take out the cucumbers and put them in jars. Fill with boiling brine to the limit and roll up.
4. We store boiled canned cucumbers as well as ordinary pickled ones.

Cucumbers in mustard

Canned food turns out to be spicy in taste and are great for the role of a snack.

For 1 kg of small cucumbers we need:

• 150 g of onion;
• a bunch of dill branches;
• 30 ml of vinegar;
• 350 mustard powder;
• 1/3 cup sugar;
• lavrushka leaf;
• 10 peppercorns.

Cooking description:

1. We chop the onion and dill and put it with mustard and sugar in vinegar and heat it up. We crumble the bay leaf there, add the pepper and, stirring, bring to a boil.
2. We put the washed and wiped dry cucumbers in the resulting mixture, carefully turning them over, let it boil. Remove from heat and hot, roll into jars together with mustard mass.

Cucumbers are the most popular vegetable that is harvested for the winter, and there are a lot of seaming methods. Which one to choose depends on what exactly you want to get.

Video: Canned cucumbers in tomato

Pickled fragrant cucumbers, which are perfect for snacks and preparing a variety of salads, are very easy to prepare at home. Marinating with vinegar or citric acid will add spice to cucumbers and make them especially tasty. Crispy pickled cucumbers in jars for the winter will always turn out 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 crispy in jars for the whole winter. Pickled cucumbers will be stored for a long time if they are poured with boiling water twice during the cooking process, this method is called “double pouring”. Without sterilization, jars do not explode, and 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.;
• Salted greens.

Advice! Pickled cucumbers will turn out incredibly crispy if they are soaked in ice water.

Cooking:

1. We sort out fresh fruits, leave them undamaged and rinse 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. We clean the garlic, wash the greens.
2. You can prepare cucumbers in liter jars or in one volume of 3 liters. At the bottom of the pre-sterilized jar, lay out half of the pickling greens (currant leaves, horseradish leaves, dill umbrellas are excellent), garlic (3 cloves), bay leaf (1 pc.). We place the prepared cucumbers tightly to each other and add the rest of the herbs, bay leaf and garlic on top.
3. Boil water (1.5 l), carefully pour it into a jar with prepared cucumbers, cover and leave for 10-12 minutes.
4. Drain 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 the lid, previously sterilized, and roll it up.
5. We put the jar on the fabric in an inverted position, wrap it up and cool it. We remove the spin in the storage place in the apartment.

Advice! Cucumbers can be spiced, add half a pod of hot pepper to a 3 liter jar.

Crispy sweet pickled cucumbers: recipe for 1 liter

Pickled fragrant cucumbers prepared for the winter will turn out sweet and crispy if you increase the amount of sugar in the recipe for 1 liter of marinade. There are many recipes for sweet cucumbers, but the easiest recipe is without making a hot marinade. We prepare a cold marinade with a lot of bite and sugar, pour into jars of cucumbers and sterilize. Cucumbers are especially crispy, sweet in taste.

Ingredients for 1 liter jar:

• Cucumbers of any size - 500-600 gr.;
• Vinegar (9%) - 1/2 cup;
• Sugar - 3 1/2 tablespoons;
• Salt - 1/2 tbsp;
• Dill umbrella - 1 pc.;
• Cloves - 3 pcs.;
• Mustard peas - 10 pcs.;
• Carrots - 1/3 pc.

Advice! Do not be afraid of a lot of vinegar and sugar in the recipe. In the process of preservation, cucumbers will absorb the required amount, they will turn out to be moderately sweet and spicy.

Cooking:

1. We thoroughly wash fresh cucumbers and cut off the ends from 2 sides. Pour cold water (1.5 cups), half a glass of vinegar into a large jar, add sugar, salt and mix until the salt and sugar dissolve.
2. We wash the jar (1 l), put cloves, mustard, dill, circles of carrots on the bottom and tightly lay the prepared cucumbers. Cucumbers can be taken in any size, cut with a knife is also suitable for the recipe.
3. Pour the marinade into a jar, cover with a lid, send the jar to a water bath and heat for 15 minutes. A water bath can be made from a saucepan, put a kitchen towel on the bottom, pour water, put the jars on the towel, cover with a lid and heat over low heat.
4. Carefully put the hot jar on the table, roll it up or close it tightly with a lid, wrap it in a towel, turn it over and leave it until the twist has completely cooled. We store blanks in a cool room.

Advice! If jars of cold marinades are placed in hot water, they will burst. To sterilize them, put them in cold water and gradually heat them up. As the water in the pan boils, we count the sterilization time.

Recipe for crispy cucumbers with vinegar for 1.5 l jar

Preservation with vinegar guarantees the safety of blanks for a long time. Cucumbers with vinegar are crispy, amazingly tasty and retain their color as much as possible. And 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 tablespoons;
• Salt - 1.5 tablespoons;
• Sugar - 1.5 tablespoons;
• Currant and cherry leaves - 3 pcs.;
• Horseradish (peeled root) - 3-4 cm;
• Horseradish leaf - 1 pc.;
• Garlic cloves - 4 pcs.;
• Peppercorns - 5 pcs.

Cooking:

1. We wash the cucumbers with a sponge and soak for 2 hours. Bring to a boil 750 ml of water in a saucepan.
2. At the bottom of a pre-sterilized jar (1.5 l), lay out half of the pickled herbs, spices and garlic. We tightly lay the cucumbers in a jar halfway, add the rest of the spices, herbs and fill with cucumbers to the neck.
3. Pour boiling water into the jar, cover and leave for 5-8 minutes. Boil a new batch of liquid.
4. Drain the liquid from the jar (no longer needed), pour in 9% vinegar, add all the salt and sugar. Pour a new portion of prepared water into the cucumbers, cover with a pre-sterilized lid, and roll up.
5. Shake the jar, turn over and cover with a cloth.

And how to twist spicy cucumbers? Very simply, a jar (1.5 l) will require 1/3 of a hot pepper pod, which we clean, chop coarsely and lay on the bottom of the jar.

Crispy pickles without sterilization: last all winter!

Crispy fragrant 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 tablespoons;
• Salt (per 1 liter) - 2 tablespoons;
• Citric acid (for 1 jar) - 1/3 tsp;
• Garlic - 21 cloves;
• Peppercorns - 35 pieces;
• Bay leaf - 7 pcs.;
• Salted 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.

Cooking:

1. We thoroughly wash the fruits with a sponge, cut off the ends from 2 sides. Soak the fruits in water for 2 hours and 30 minutes.
2. After 3 hours, bring water (3 liters) to a boil in a saucepan.
3. We do not sterilize jars and lids. In 7 pcs. liter jars lay pickling greens on the bottom, add 3 cloves of garlic, 5 pcs. peppercorns and 1 bay leaf. We tightly lay the fruits, pour in boiling water, cover and leave for 15-17 minutes.
4. Drain the liquid into a saucepan, boil for 1 minute and pour back into the cucumbers. We leave for another 15-17 minutes.
5. Drain the liquid from the cucumbers into the pan, measuring how much it turned out. Approximately 2 liters 600 ml come out, add another 400 ml to the pan to make it more convenient to count sugar and salt. Add 9 tbsp to 3 liters of brine. (without mound) sugar, 6 tbsp. (without mound) salt and bring to a boil.
6. 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 the cucumbers 3 times, this method, together with citric acid, ensures the long preservation of cucumbers in jars.
7. We cover the jars with lids, roll them up tightly, wrap them upside down with a cloth and cool. Store spins in a cool place.

Cucumbers with vodka

Cucumbers that are especially tasty with a crunch are obtained if vodka is added to them before pouring the brine. Cucumbers with vodka are perfectly stored both in a cool room and in an apartment.

Ingredients (per 1.5 liter jar):

• Medium-sized cucumbers - 1-1.2 kg;
• Sugar - 1 tablespoon;
• Salt - 1 tablespoon;
• Vinegar (9%) - 55 ml;
• Vodka - 50 ml;
• Water - 750 ml;
• Garlic - 5 cloves;
• Salted greens.

Advice! Glass containers without lids can be quickly sterilized in a microwave oven, for this, water (2.5 cm) is poured into the bottom of the can, placed in an oven at 800 W and turned 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.

Cooking:

1. Dense fresh fruits are thoroughly washed. We sterilize a jar with a lid in a water bath or in the oven.
2. In a saucepan with sugar and salt, bring the marinade to a boil and pour into a jar with stacked clean fruits, garlic and pickled herbs.
3. We leave the cucumbers under the lid for 5 minutes, then pour the fragrant marinade into the pan.
4. Bring the liquid to a boil and pour in the vinegar. Before the second filling in cucumbers, add vodka, pour fragrant marinade and roll up the lids.
5. Wrap with a cloth upside down and cool.

Crispy cucumbers, just like in the store

Pickled cucumbers, which we buy in the store, differ from home-made ones in a special aroma, pungency and crunch. But even such cucumbers are easy to cook at home, mustard seeds add a special flavor, and a large amount of 70% vinegar provides sharpness and crunch.

Ingredients for 2 liter jars:

• Cucumbers - 1.5-1.6 kg;
• Sugar - 6 tablespoons;
• Vinegar essence - 2 tablespoons;
• Fresh dill - 4 sprigs;
• Salt - 2 tablespoons;
• Garlic cloves - 4 pcs.;
• Peppercorns - 12 pcs.;
• Mustard seeds - 2 tsp;
• Bay leaf - 4 pcs.

Cooking:

1. We thoroughly wash the green fruits and put them in 2 sterilized jars (1 liter).
2. We boil water (1 liter) and pour it into jars with cucumbers without spices and herbs. Cover with lids and cool completely.
3. Then drain the liquid from the cucumbers back into the pan, add sugar, vinegar essence, salt and bring to a boil.
4. Put pepper, mustard seeds, bay leaf, garlic and fresh dill sprigs equally in jars with cucumbers.
5. Pour the prepared fragrant marinade and roll up under the lids.
6. We gently shake the jars and leave them on the table until they cool completely (do not wrap them with a cloth). Spicy fragrant cucumbers are ready in 30 days.

There are a large number of recipes for preparing delicious pickled cucumbers, they differ in filling methods, different marinade composition and the addition of various spices and herbs. Watch a video recipe on how to cook pickled crispy cucumbers in jars for the winter in a different way.