Recipe for pickled cucumbers without garlic. Crispy pickled cucumbers in jars: simple and tasty recipes for the winter for everyone

Pickled, crispy, spicy cucumbers are liked by almost everyone. Recipes for harvesting this healthy vegetable in jars for the winter are passed down from generation to generation. Of course, it is very important that the pickles turn out tasty and fragrant. To do this, you need to use only fresh cucumbers from your site or bought in a store. Consider the most popular recipes for pickling cucumbers, which can be crunched in the winter.

How to choose the right ingredients?

Before you start preparing for the winter, you need to choose the right everything you need: jars, lids, spices, but of course the cucumbers themselves.

What varieties of cucumbers can be pickled

It is worth mentioning right away that all types of this vegetable are divided into 3 varieties:

salad cucumbers, which are eaten only fresh;
pickled vegetables - suitable for canning and cold pickling;
gherkins are universal cucumbers, they can be pickled, salted and consumed unchanged.

For pickling and salting, it is better to select a product based on its external data. Cucumbers should be:

no longer than 12-15 cm;
with thick skin;
smooth, without damage;
with a uniform dark green color;
with sharp spines and pronounced tuberosity;
the pulp is dense without voids;
seeds are small.

Fresh cucumbers and spices Immediately it is worth making a reservation cucumbers for pickling should be ripe, but not overripe. When choosing a product for conservation, you need to take into account its variety.
The most suitable varieties for salting:

"Voronezh";
"Phoenix";
"Coastal";
"Crispy";
"Hermann";
"Domovenok";
"Murom".

Optimal size for cucumbers

As mentioned earlier, pickling cucumbers should not exceed 15 cm, but the smaller the vegetable, the tastier the product after conservation. The optimal size is the fetus from 6 to 9 cm.

spice selection

When choosing ingredients for salting, each housewife relies on her experience and the taste of her household. But there are spices, without which delicious, crispy cucumbers simply won’t work out - these are:

peppercorns;
salt, sugar;
vinegar or citric acid;
laurel and cloves;
garlic and dill.

Parsley, garlic, basil and cilantro can be added to the same list.

Selection of vinegar

It all depends on the recipe and storage method:

it is assumed that the cucumbers will be stored in a cool basement, you can use 9% apple cider vinegar or lemon;
if there is no such room, and the cans with preservation will be in the apartment, at room temperature, then it is better to use vinegar essence.

How to cook so as not to become cloudy and not swollen

It often happens that on the third day the brine in jars with pickled cucumbers begins to become cloudy. Sometimes the lids blow up during this process. Young housewives in this case fall into bewilderment - what to do.
Transparent marinade There are several reasons for the turbidity of the brine:

cucumbers were not washed enough, from this the process of decay began in the jar;
detergent left on the inside of the can - better;
greens and spices were of inadequate quality;
when preparing the marinade, iodized or sea salt was used;
The lids don't fit well and air has entered the jars.

The quality of the marinade determines how long the cucumbers will be stored. There are tricks in preparing the filling so that it remains light for a long time:

put two small tomatoes in a jar of cucumbers - this will significantly increase the shelf life of the product;
so that the bacteria that have entered the jar do not spread, add capsicum red pepper or horseradish leaves to the jar of cucumbers;
mix 9% vinegar with essence or mustard powder - the shelf life of cucumbers will increase;
currant leaves are able to protect the brine from clouding - it is enough to take 2-3 leaves for a three-liter jar;
you should not add a lot of garlic when canning, even if you like a very spicy product - garlic softens cucumbers in large quantities. They will be sharp, but crunchy - no.

If the lid in the jar is swollen, it means that pathogenic bacteria have begun to multiply in it - in this case, it is better to take the contents to the trash, otherwise food poisoning cannot be avoided.

Preparation of cucumbers and spices

Before pickling, cucumbers must be soaked in cool water for 6 hours. Only those fruits that are plucked the day before pickling should be marinated.

give preference to those varieties that grow in the garden, and not in the greenhouse;
when preparing the marinade, use only rock salt;
if you want cucumbers to be stored for a long time, add vodka to the marinade;
put some washed and scalded spices on the bottom of the jar, it is better to add the second portion after the first layer of cucumbers.

And, of course, when working, the hands should be as clean as possible so that bacteria do not get into the brine.

How to roll up banks?

When rolling cans, two types of machines can be used, automatic and manual. Both methods have both pros and cons. The main principles when seaming will be accuracy - so that the neck does not burst, and a snug fit of the lid.

How to sterilize jars

Below are popular crunchy cucumber recipes that almost all housewives will love.

Crispy pickled cucumbers for the winter

The components are listed with the expectation of 3 cans with a capacity per liter:

ordinary cucumbers - 2 kg;
9% vinegar - ½ tbsp.;
garlic - 1 pc.;
water - 3 l;
dill - 3 umbrellas;
currant leaves - 6 pcs.;
hot pepper "Spark" - 1 pc.;
horseradish leaf - half in a container;
salt - 6 tbsp. l;
sugar - 3 tbsp. l.

Training:

gherkins or small cucumbers, prepare by cutting off the tips;
put spices in a bowl - exactly half;
put cucumbers in the dishes, not too tight, but so that there are no large voids;
lay the second half of the spices;
add chopped pepper "Spark";
at the final stage - 1 dill umbrella.

Pickled cucumbers How to cook:

Add sugar, salt and vinegar to a pot of boiling water.
Fill jars to the top with hot filling.
Cover with lids and put to sterilize for 15-20 minutes in boiling water.
take out the jars, roll the lids.
turn the containers upside down and leave to cool.

Advice! To prevent the bottom of the tank from bursting during the sterilization process, put a towel folded in several rows or a wooden stand on the bottom of the pan.

Spicy pickled cucumbers "Fragrant"

Filling - per liter of water:

salt - 5 tsp;
sugar - 1 tbsp. l;
diluted essence 9% - 5 tbsp. l.

Finely chop the greens

horseradish - leaves;
Dill;
parsley;
celery;
tarragon;
garlic.

Pour the mixture of spices and all the ingredients into jars, including ½ tsp. mustard powder.

Cooking principle:

Place the gherkins in containers, as tightly as possible.
Place sugar, salt and essence into a boiling liquid.
Fill containers with fruits with boiling filling and send for sterilization, covering with lids.
We will sterilize in a water bath for 30 minutes, for this a smaller container is placed in a large saucepan, water is poured into both and placed on a hot stove. As soon as the water in the lower container boils, you can place a jar of cucumbers in the upper one.
Remove the dishes, roll up, turn over and wrap in a blanket - leave to cool.

Sweet pickled cucumbers

Components per 1 liter container:

cucumbers - 700 g;
garlic - 3 cloves;
dill - 3 sprigs;
water - ½ l;
essence 9% - 50 ml;
salt - 1.5 tsp;
sugar - 3 tsp

Cooking as in previous recipes.

Marinate cucumbers without sterilization by pouring

This method with lemon and without sterilization is designed for 2 liter containers

Components:

gherkins;
currant and horseradish leaves;
black pepper and fragrant peas - to taste;
dill, lavrushka and garlic;
mustard seeds.

For the pouring sauce:

water - 1 l;
salt - 2 tbsp. l;
sugar - 3 l;
citric acid - 1/3 tsp

We will fill the containers with hot water 3 times.

Arrange spices and cucumbers in jars.
In strongly boiling water, add salt, lemon, sugar.
Prepared containers should be carefully filled with filling the edges.
Put lids on the jar and place them in an iron bowl or pan in which water boils on the stove. So that the bottom of the cans does not burst, a rag folded several times is placed in a container with water.
Roll the lids well, turn the jars over and wrap them with a blanket until they cool.

Pickled cucumbers without vinegar

With citric acid

A method designed for 3 liter jars - we prepare:

fruits - 1 kg;
water - 1 liter;
lemon - 30 g;
horseradish, grate - 15 g;
onion - 50 g;
garlic - 4 cloves;
lavrushka - 2 sheets;
Dill;
peppercorns;
sugar - 2 tbsp. l.;
salt - 3 tbsp. l.

Cooking order:

Place all ingredients in jars.
Boil water, add salt, sugar, lemon.
Dishes with fruits are poured to the brim.
Cover the jars and place them in a pan with boiling liquid for sterilization.
Roll up the dishes, turn the lids down.

With redcurrant

Cucumbers with currants Components for a three-liter jar:

cucumbers - 2.5 kg;
red currant - 0.3 kg;
currant leaves - 6 pcs.;
dill umbrellas;
garlic - 6-9 cloves;
sugar - 6 tbsp. l.;
salt - 3 tbsp. l.;
lavrushka - 3 pcs.;
cloves - 6 pcs.;
allspice.

All spices are added to the jar, fruits are placed, red currants are thrown on top. Fill with boiling filling, sterilize for 20 minutes.

Crispy pickled cucumbers with mustard

Cucumbers in mustard filling come out very tasty.
Marinade with mustard Ingredients for 2 liter jars:

cucumbers - how much will go in;
ready mustard - 3 tbsp. l;
dill - 4 umbrellas;
garlic - 4 cloves;
horseradish - 1 sheet;
currant - 8 leaves;
peppercorns - 10 pcs;
allspice - 4 peas;
cloves - 4 pcs;
sugar - ½ tbsp;
vinegar 9% - ½ tbsp;
salt - 1 tbsp. spoon with a slide;
water - 3 cups.

How to cook:

Put ½ of the spices on the bottom of the jars.
Put the first layer of cucumbers standing up, tightly to each other.
Add the second half of the spices, except for 1 dill umbrella and 1 currant leaf.
Lay the second layer, but already lying down, so that more fruits can enter; they can be cut in half.
fill the dishes with hot filling, which is prepared as follows: sugar, salt and mustard are added to boiling water in cooked form. They let it boil so that the lumps of mustard disperse, add vinegar - it's ready.
Sterilize the dishes with lids for no more than 20 minutes.
After sterilization, roll up, turn upside down and leave to cool.

Marinade with grated horseradish and tarragon

Pickled cucumbers with tarragon and horseradish Ingredients per liter jar:

gherkins - depending on the size 10 - 15 pieces;
parsley - 2 sprigs;
garlic - 2 cloves;
currant - 2 sheets;
sweet pepper ring
spices - to taste.

For marinating in half a liter of water:

sugar - 30 g;
salt - 40 g;
Bay leaf;
allspice;
9% vinegar - 70 ml.

The seaming method is the same as in other recipes with triple filling.

Gherkins with cinnamon - spicy cucumbers

Components for 4 three-liter jars:

gherkins - 5 kg;
a mixture of peppers - 14 peas per 3 l jar;
cloves - 3 pcs.;
garlic - 3 cloves;
onion rings - 1 pc. to the bank;
a teaspoon of cinnamon;
salt - 150 g;
vinegar 9% - 1 cup;
bay leaf - 8 pcs.

Put spices and cucumbers in the container, fill with filling and sterilize.

Cucumbers marinated with bell pepper, basil and coriander

fruits - 1 kg;
pepper - 5 pcs.;
garlic - 4 pcs.;
dill - 2 umbrellas;
horseradish - 1 root;
basil - 3 sprigs;
coriander - 1 l;
black and allspice.

For the pouring sauce (1 liter of water)

salt - 4 l. st,
sugar - 2 l. st,
vinegar 9% - 3 l. Art.

Prepare the fruits as for ordinary salting. Pepper cut into 4 shares and free from seeds.

Put cucumbers and peppers in spices. Fill with prepared filling and sterilize.

Pickled cucumbers with vodka

When applying this recipe, appetizing cucumbers come out, as well as from a barrel.

Ingredients for a three-liter jar:

cucumbers - 2 kg;
leaves of currant, horseradish and laurel;
peppercorns;
dill - 2 umbrellas;
garlic - 4 cloves.

salt - 100 g;
water - 1.5 l;
vodka - 50 g.

Cooking:

When marinating, use the method of triple pouring boiling water. At the last stage, we dissolve the salt in water while boiling, add vodka and pour the marinade into containers.

Cucumbers in Bulgarian

Ingredients:

chop 1 onion into rings;
garlic - 1 clove;
a mixture of peppers - 10 pcs;
laurel - 5 pcs;
sugar - 1 tbsp. l;
salt - 2 tsp;
essences - 1 tsp;
water - 0.5 l;
gherkins - 0.5 kg.

The method of preparation is the same as in other recipes.

Pickled cucumbers with carrots

Only with carrots

Pickled cucumbers with carrots The way of pouring is the same as in other recipes, the components are the same as in the classic pickling of cucumbers, only peeled and chopped carrots are added to 1 liter container.

With carrots, bell peppers and mint

Take 1 carrot per liter container, chop in circles, and 2 bell peppers - peeled from seeds and divided into 4 shares. In each jar, in addition to spices, they put a sprig of mint.

Unusual Recipes

With pine branches

For 1 kg of cucumbers, take 4 sprigs of pine 5 cm long. Put everything in processed jars.

100 g of vinegar 9%;
2 tbsp. l. salt;
2 tbsp. l. Sahara;
1 liter of water.

With oak leaves

All components are the same as in the classic recipe, only add 3 oak leaves for each liter jar. Add vinegar directly to the jar before pouring the marinade.

With oak bark

Components:

horseradish, leaf and root;
garlic 2 cloves;
currant - 2 sheets;
Dill;
pepper ring "Spark";
ground pepper;
laurel;
cucumbers.

For pouring 1.5 liters of water:

salt 2 tbsp. l.;
sugar 1 tbsp. l.;
vinegar 9% 2 tbsp. l.;
oak bark 1 tsp

Cucumbers marinated in apple juice

Ingredients for a 3 liter can:

Put in a container: mint, currant leaf, cloves, gherkins, how much will go into the jar, dill umbrella on top.

Prepare dressing - 1 tbsp. l. salt per 1 liter of fresh apple juice.

Pour over cucumbers and sterilize.

How and how much to store?

Store jars of cucumbers should be in a dark, cool place - preferably underground or in the basement. There they can stand for at least 2 years, subject to proper sterilization. If this is not possible, then at room temperature, preservation will last until the next harvest.

Benefit

Cucumbers contain a lot of complete trace elements that have a beneficial effect on the human body.

Iodine promotes good digestion.
Lactic acid, released during canning, lowers cholesterol and improves blood flow.
Fiber reduces the risk of cancer.
The bacteria found in pickles have a beneficial effect on the intestinal microflora.
Pickle, not only relieves a hangover, but also has a laxative effect.
Pickled cucumbers should be given to small children very carefully - the intestines may be upset.

Finally

After reading all the recipes presented above, you are sure to find one suitable for all seven. Or maybe you want to try an unusual recipe for salting this healthy and tasty vegetable. An important rule that will help you get a crispy, fragrant and tasty product is that there should be a lot of cucumbers in a jar, and little filling.

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 delight your family!
Health to you and your loved ones! Natalia Belokopytova.

Delicious and crispy cucumbers prepared for the winter are the dream of any hostess. It is important not only to give preference to the desired variety, but also to choose the right recipe. marinade so that it has the correct ratio of salt and granulated sugar.

You can cook cucumbers in different ways, there are many recipes that allow you to make homemade preparations tasty and appetizing. Every housewife has her own cooking secrets.

Cooking Tricks

Various ingredients are added to:

dried as well as fresh herbs;
greenery;
Bay leaf;
leaves of cherry, currant;
garlic;
carrot;
pepper;
spices.

We offer our readers a recipe for cucumber pickle for 1 liter of water with the addition of 9% vinegar. This component is necessary so that the workpiece is better stored, and the marinade has a rich sour and sweetish taste.

If you want pickled cucumbers to be crispy, pick young vegetables with thin skin and dark-colored pimples, sizes should not be large, 7-8 centimeters are enough. Harvest vegetables the day before conservation from your own garden. If you buy cucumbers in the market, give preference only to fresh ones.

Before pickling, be sure to soak the fruits in cold water for 2 to 8 hours, changing it regularly. Let's open the secret, the colder the water is, the tastier they will be.

marinade recipe

To prepare a marinade for 1 liter of water for cucumbers, the following components are needed:

boiled water - 1 liter;
sugar - three tablespoons without a slide;
salt - two tablespoons;
vinegar - 1 tablespoon for each liter.

We boil water, put salt in it, dissolve it. Add sugar to boiling water, stirring it until the grains dissolve. The water should boil for a few minutes. You need to pour jars with cucumbers with marinade, close the lid and leave for 20-25 minutes.

After the water has cooled, pour it from the jar back into the pan. Add a little more water, because it has soaked into the cucumbers and evaporated. Boil again for 2 minutes.

We make another fill, pour the marinade so that it fills the jar to the brim. Cover again for 15 minutes. Pour again into the marinade, boil. Add a tablespoon of vinegar to each jar. Fill the cucumbers with boiling marinade and roll up the jars. Turn them over and wrap until completely cool.

Keep cucumbers in a cool place. If vinegar is not suitable, it can be replaced with citric acid.

Pay special attention to spices. You do not need to add a lot of garlic, because the cucumbers will be too soft. But leaves and cherries, cloves and peppers will not be able to affect the density of vegetables. You can add other seasonings if you wish. The main thing is to cook everything according to the recipe, but try the brine so that it turns out the way you like it.

Cucumbers are incredibly tasty, crispy. They can be used as a separate appetizer or added to salads. The dish will decorate any table, cucumbers are quickly eaten, and they will definitely ask you to discover the secrets of their preparation.

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.

Every housewife's dream. To achieve the desired result, many of them have to go through a difficult path of trial and error. But in fact, it’s not at all difficult to cook crispy pickled cucumbers for the winter, you just need to know a few important secrets.

For example, in order for pickled cucumbers to turn out tasty and crispy, they must be young, with thin skin and dark pimples, small in size (7-8 cm) and harvested no later than a day before pickling. It is better, of course, if these are cucumbers from their garden. But if this is not possible, take proven cucumbers on the market. Before pickling, cucumbers must be soaked for 2 to 6, or even up to 8 hours (depending on the recipe) in cold water, changing it often. Moreover, the colder the water in which the cucumbers are pre-soaked, the more crispy the result will be.

Proven Pickled Cucumber Recipes

Spices also need to be treated with due attention. For example, you should not put a lot of garlic, cucumbers will turn out soft. But put cloves, allspice, blackcurrant leaves and bay leaves as desired, they will not affect the result. You can add other spices if they are provided for by the selected recipe. That's actually all. Choose a recipe, since we have found a lot of them for you, follow all the steps indicated in the recipes, and delicious pickled crispy cucumbers will dilute your cozy “cellar” with all kinds of preparations with their presence.

Crispy pickled cucumbers (method number 1)

Ingredients (per 1 liter jar):
2 kg small cucumbers,
2 cloves of garlic
1 carrot
1 dill umbrella
1 sprig of parsley
1 tsp vinegar essence.
For marinade:
1 liter of water
1 tbsp salt (with a slide),
2 tbsp Sahara,
5 black peppercorns,
3 cherry leaves
3 cloves.

Cooking:
Soak cucumbers in water for 6 hours, then place in jars along with garlic, carrots, dill and parsley. Pour boiling water over jars of cucumbers and leave for 10 minutes. Drain the water and pour boiling water again, then add sugar, salt, spices, leaves to the drained water and let it boil. Pour the cucumbers with the finished marinade, add 1 tsp to each jar. vinegar essence, roll up and wrap until completely cool.

Cucumbers "Fragrant" (method number 2)

Ingredients for 1 liter jar:
cucumbers,
1 onion
1 garlic clove
5 peas of allspice,
1 bay leaf.
For brine:
500 ml of water
4 tsp Sahara,
2 tsp salt,
4 tsp 9% vinegar.

Cooking:
Wash the cucumbers thoroughly, cut off the ends and soak for 3 hours in cold water. Put the spices, chopped onion, garlic in the bottom of the jar. Then pack the cucumbers tightly into the jar. Boil the brine, pour over the cucumbers and sterilize the jars for 10 minutes. Then roll up, turn over and wrap.

Pickled cucumbers (method number 3)

Ingredients (per 3 liter jar):
1.8 kg cucumbers,
2 dill umbrellas,
1 sheet of horseradish
3-4 garlic cloves,
6-7 black peppercorns
2 currant leaves,
6 tsp Sahara,
3 tsp salt,
5 tbsp table vinegar.

Cooking:
Wash greens and cucumbers under running cold water. At the bottom of the prepared jars, lay the greens, garlic and pepper cut into small pieces. Then pack the cucumbers tightly into the jar, add salt, sugar and vinegar directly into the jar and pour cold water over it. Then put the jar of cucumbers in a pot of cold water and bring to a boil over low heat. After 2-3 minutes from the moment of boiling, roll up the jars. Cucumbers must remain green at the time of rolling. Turn the jars over, cover and leave to cool.

Crispy pickled cucumbers with grated horseradish and tarragon

Ingredients (per 1 liter jar):
small cucumbers,
2-3 sprigs of parsley,
2 cloves of garlic
2 cherry leaves
1 ring of sweet pepper,
horseradish leaves, dill, tarragon, hot pepper - to taste.
For the marinade (for 500 ml of water):
30 g sugar.
40 g salt.
Bay leaf,
peppercorns,
70 ml 9% vinegar.

Cooking:
For this recipe, choose small cucumbers (no more than 7 cm) without defects, bitterness and voids inside. Wash them and soak for 3 hours in cold water, then rinse with running water and cut off the ends on both sides. Place cherry, horseradish, dill, parsley, peppers, garlic and tarragon leaves at the bottom of 1 liter jars. Fill the jars with cucumbers, pour boiling water and leave for 20 minutes, then repeat this procedure. Prepare the marinade by adding everything except vinegar to the water (add it when the water boils). Pour cucumbers with boiling marinade and roll up jars.

Cucumbers "Lemon"

Ingredients (per 3 liter jar):
1 kg cucumbers
2-3 garlic cloves,
1-2 bay leaves,
2 tbsp dill with seeds
1 tbsp chopped onion,
1 tsp grated horseradish,
1 liter of water
100 g salt
1 tbsp Sahara,
1 tbsp citric acid,
a few peas of black pepper.

Cooking:
Wash the cucumbers thoroughly, cut off the ends and soak in cold water for 3 hours. At the bottom of a 3 liter jar, put dill, bay leaf, horseradish, onion, garlic and peppercorns. Then place the prepared cucumbers tightly in the jar. Pour water into the pan, add sugar, salt, citric acid to it, bring to a boil and pour cucumbers in a jar with this boiling marinade. Cover the top of the jar with a pre-sterilized lid and sterilize jars of cucumbers in boiling water for 15-20 minutes. Roll up and leave to cool at room temperature.

Crispy Pickled Cucumbers in Apple Juice

Ingredients (per 3 liter jar):
small cucumbers (how many will go into the jar),
2-3 black peppercorns
1 dill umbrella
1 sprig of mint
1 currant leaf,
2 cloves.
For marinade:
Apple juice,
salt - 1 tbsp. for 1 liter of juice.

Cooking:
Scald the cucumbers with boiling water and cut off the ends. At the bottom of each of the jars lay a leaf of currant, mint, add spices and fill the jars with cucumbers, and then fill them to the top with boiling marinade made from apple juice and salt. Sterilize the jars, almost completely immersed in boiling water, for 12 minutes from the moment of boiling, but no more, otherwise your cucumbers will not turn out crispy. When the time is up, roll up the jars with lids, turn over and wrap, leave in this form until completely cooled.

Pickled cucumbers with bell pepper, basil and coriander "Khrum-khrumchiki"

Ingredients (per 3 liter jar):
500-700 g cucumbers,
3-4 sweet peppers
3-4 garlic cloves,
1 dill umbrella
1 horseradish root
2-3 sprigs of basil
1 tsp grains of coriander.
4 peas of allspice,
3 black peppercorns.
For the marinade (for 1 liter of water):
4 tbsp salt,
2 tbsp Sahara,
3 tbsp 9% vinegar.

Cooking:
Wash the cucumbers and cut off the tips, remove the seeds from the pepper and cut into 4 parts. Place dill, garlic, basil and peeled horseradish root on the bottom of the prepared jar. Then put the cucumbers and peppers tightly in the jar. For the marinade, add salt and sugar to the water, bring to a boil, remove from heat, add vinegar and pour over the jars of cucumbers. Cover with a lid and leave for 15 minutes. When the time is up, drain the marinade and bring it back to a boil. Add coriander, peppercorns to the jar and fill the contents of the jars with hot marinade. Roll it up, turn it upside down, and put it in a cool place the next day.

Crispy cucumbers marinated with mint leaves, onions and carrots

Ingredients:
2 kg cucumbers
1 small head of garlic,
1 small onion
1 medium carrot
4 leaves of horseradish, cherries, currants,
1 sprig of dill along with an umbrella,
3 sprigs with leaves of young fresh mint,
1.2 liters of water,
3 tbsp salt (no top)
2 tbsp Sahara,
3 tbsp fruit vinegar.

Cooking:
Select cucumbers of the same size, wash them, cut off the ends and soak in cold water for 5-6 hours. At the bottom of dry sterilized jars, place cherry, currant, horseradish and mint leaves, garlic cloves and sliced carrots. There, in a jar, put the cucumbers, tightly, to the very top. Spread the onion, cut into rings, over the cucumbers, and dill on the onion. Dissolve sugar and salt in water, let the water boil and pour cucumbers with this brine twice, and for the third time pour vinegar into the drained brine, let it boil and add a little water. Pour the cucumbers with this brine, roll up the lids, turn over and leave for 5-6 hours. And only then put it away for storage.

Sweet and sour cucumbers "Bulgarian style"

Ingredients (per 1 liter jar):
cucumbers,
1 dill umbrella
1 sheet of horseradish
1 sprig of carrot tops,
5 peas of allspice,
1 garlic clove
water,
1 tsp salt,
2 tsp Sahara,
50 ml 9% vinegar.

Cooking:
Soak cucumbers for 1-2 hours in cold water. In each jar, put dill, horseradish leaves, carrot tops, black peppercorns and a clove of garlic. Add vinegar. Cut off the ends of the cucumbers and put them in jars. Fill jars with cucumbers with cold water (preferably filtered). Add salt and sugar to each jar. Place the jars in a container and fill it with cold water up to the shoulders of the jars. Put on fire, bring the water to a boil and sterilize the jars for 5-7 minutes from the moment of boiling. Loosely cover jars during sterilization with lids. After that, roll up the jars, turn over and, without wrapping, cool to room temperature. After cooling, put the jars of cucumbers in the refrigerator for several hours (you can overnight), and then put them in storage.

Marinated crunchyand cucumbers "Coniferous aroma"

Ingredients (per 3 liter jar):
1 kg cucumbers
4 young sprigs of pine (5-7 cm).
For the marinade (for 1 liter of water):
2 tbsp salt,
1 tbsp Sahara,
½ stack 9% vinegar.

Cooking:
Wash the cucumbers, cut off the tips, pour over boiling water and then ice water. At the bottom of the prepared jar, put half of the pine branches, then lay the cucumbers tightly, and put the rest of the pine branches between them. Pour sugar and salt into water, bring it to a boil and immediately remove from heat. Fill jars of cucumbers with boiling water to the brim, cover with a lid and leave for 15-20 minutes. After that, drain the marinade back into the pan, bring to a boil, pour in the vinegar, stir and pour the hot marinade over the cucumbers. Roll up the jars, turn upside down, wrap and leave for 2 days. Then store in a cool place.

Crispy cucumbers with oak leaves

Ingredients (for 10 1 l cans):
5 kg fresh small cucumbers,
10 garlic cloves,
10 dill umbrellas,
10 leaves of blackcurrant,
10 oak leaves
5 small horseradish leaves
30 black peppercorns
30 peas of allspice,
10 tsp grain mustard,
2.4 liters of water,
3 tbsp salt,
5 tbsp Sahara,
150 ml 9% vinegar.

Cooking:
Wash cucumbers well and soak in cold water for 4-6 hours. In clean and sterilized jars, put spicy greens, black and allspice, garlic cloves and mustard. Lay the cucumbers tightly and neatly on top. For marinade, pour water into a saucepan, add sugar and salt, let it boil, turn off the heat and add vinegar. Pour the cucumbers in jars with the prepared marinade, cover them with lids and sterilize for 5 minutes from the moment of boiling. Then roll up, turn over and let cool slowly.

Pickled crispy cucumbers with oak bark

Ingredients (per 1 liter jar):
small cucumbers,
2 cloves of garlic
½ sheet of horseradish
1 dill umbrella
2 cherry leaves
1 black currant leaf
3-4 black peppercorns
3-4 allspice peas,
½ hot pepper
⅓ tsp oak bark,
1.5 tsp salt,
1.5 tsp Sahara,
30 ml table vinegar.

Cooking:
Soak cucumbers in cold water for 5-6 hours. Arrange spices, oak bark and cucumbers in jars. Pour the contents of the jars with boiling water, let stand until the next water boils. Drain the first water and fill the cucumbers with the second water, and again let them stand for a while. After the second time, after draining the water, add salt, sugar and vinegar directly into the jars, fill the jars with fresh boiling water and roll up.

Pickled gherkins with cinnamon

Ingredients (per 3 liter jar):
cucumbers - how much will go into the jar,
15 cloves,
6 bay leaves,
3-4 garlic cloves,
1 tsp ground cinnamon,
black and allspice peas,
1 small pod of hot pepper,
1.2-1.4 liters of water,
2 tbsp salt (no top)
2 tbsp sugar (no top)
1 tbsp 70% vinegar.

Cooking:
Soak the cucumbers for 6-8 hours, cut off the tips, scald with boiling water and put in sterilized jars, pour boiling water for 20 minutes. Then drain the water and bring to a boil again. Pour salt, sugar, cinnamon, spices, garlic, hot pepper into a jar of cucumbers, pour boiling water, add vinegar to the jar, roll up and wrap.

Prepare crispy pickled cucumbers according to our recipe and crunch with pleasure in winter not only with snow on the street, but also with delicious cucumbers at the table.

Good luck preparing!

Larisa Shuftaykina

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