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Canning cucumbers for the winter. Canning cucumbers for the winter: very tasty Canning cucumbers in liter jars: recipe with apple juice

Cucumbers themselves are not distinguished by their piquant taste, especially when it comes to overripe fruits. To give them a richer taste, people have come up with many recipes for pickling them.

The calorie content of cucumbers will depend on each specific method. On average, there are 16 kcal per 100 grams of product.

Cucumbers for the winter in jars - step-by-step photo recipe

Pickling cucumbers is a responsible and long process. To make the cucumbers crispy and tasty, we offer you the following preserved recipe.

Your mark:

Cooking time: 3 hours 0 minutes


Quantity: 10 servings

Ingredients

  • Cucumbers: 10 kg
  • Dill: 4-5 bunches
  • Sweet pepper: 2 kg
  • Garlic: 10 heads
  • Salt, sugar: 2 tsp each per jar
  • Ground pepper: to taste
  • Vinegar: 2 tbsp. l. per serving

Cooking instructions

    For pickling, choose small cucumbers of the same shape. Place them in a bowl and rinse with cold water.

    Wash the dill.

    Remove seeds from sweet peppers.

    Free the garlic from the husk.

    Cut it into pucks.

    Prepare salt and vinegar.

    Do the same with the lids.

    Place peppers and dill at the bottom of the jars, and then cucumbers. Add two teaspoons of salt and sugar, ground pepper. Fill the contents of the jar with boiling water and cover with a lid.

    After 10 minutes, pour out and boil the brine in a large container.

    Then pour it back in. Add vinegar at the rate of 2 tablespoons of 9% vinegar per 1 liter jar of cucumbers.

    Roll up the jars. Place them upside down for several days and cover them with a blanket.

Recipe for crispy cucumbers in jars for the winter

The proposed recipe allows you to give cucumbers a special, moderately spicy taste, while the cucumbers will not lose their crunchy characteristics.

To cover crispy cucumbers for the winter, you required:

  • cucumbers - 5 kg;
  • one bitter pepper;
  • horseradish root;
  • head of garlic;
  • 10 cloves;
  • allspice and black pepper - one dessert spoon each;
  • 6 bay leaves;
  • an umbrella of parsley and dill;

For cooking marinade you will need:

  • 1.5 liters of water;
  • 25 gr. vinegar 9%;
  • 2 tbsp. l. salt;
  • 1 tbsp. l. Sahara.

Preservation process:

  1. Sterilize 3 one and a half liter glass jars.
  2. Place all the spices in equal parts into each jar. The seeds of the hot pepper should be removed, and the horseradish should be chopped.
  3. Wash the cucumbers and cut off the ends. Transfer them to a large container and fill with cold water. Let them sit for 2 to 4 hours.
  4. After this time, remove the cucumbers from the container and, sorting by size, put them in jars.
  5. In a separate container, prepare boiling water, then pour it over the cucumbers, and cover the top with lids.
  6. It takes 10 minutes to warm up. Pour the water back into the pan, add sugar and salt.
  7. While the brine is being prepared, you need to prepare a second portion of water for sterilization in a separate pan. It is also poured into jars with cucumbers, allowed to warm up for 10 minutes and drained.
  8. When the brine boils, they need to pour the jars, but first you need to pour vinegar into them.
  9. The jars should be rolled up and placed in a dark place.

We invite you to watch a video recipe for delicious crispy cucumbers for the winter.

How to seal cucumbers in liter jars for the winter

This method is suitable for a small family that does not like large jars in the refrigerator.

For such preservation you need to stock up:

  • small cucumbers;
  • 2 l. water;
  • two tbsp. l. Sahara;
  • four tbsp. l. salt.

The remaining components are calculated for a liter jar:

  • 1 head of garlic;
  • three cherry and currant leaves;
  • 1/4 horseradish leaf;
  • half an oak leaf;
  • dill umbrella;
  • 6 peas allspice and black pepper;
  • one red peppercorn, but only a piece equal to 1 or 2 cm is placed on one jar;
  • one tablespoon of vinegar 9%.

Conservation process cucumbers for the winter

  1. The cucumbers are washed and placed in a deep container to be filled with water.
  2. Banks are thoroughly washed and sterilized. You also need to remember about the lids; they need to be boiled in a separate container.
  3. Mix all the spices.
  4. Preparing water for sterilization.
  5. First put spices in each jar, and then cucumbers, pour boiling water, cover with lids and allow to warm up for 15 minutes.
  6. After 15 minutes, carefully drain the hot water, place it on the stove and, after boiling, add salt and sugar.
  7. Pour vinegar into each jar and fill with brine.

All that remains is to roll it up, turn it over to check the quality of the roll-up, and wrap it in a blanket for further sterilization.

Pickled cucumbers in jars for the winter - step-by-step recipe

The recipe below will surprise your family with its unique taste and pleasant crunch. To pickle cucumbers for the winter according to this recipe, you need to prepare the following products:

  • small cucumbers;
  • 2 bay leaves;
  • 2 cloves of garlic;
  • 4 black and allspice peas;
  • 1 tsp mustard seeds;
  • two currant leaves;
  • dill umbrella

For the marinade you will need:

  • 6 tbsp. Sahara;
  • 3 tbsp. salt;
  • 6 tbsp. vinegar 9%.

Prepare You can make these cucumbers for the winter in a few steps:

  1. Mix all spices into a homogeneous mixture.
  2. Chop the dill umbrella and currant leaves.
  3. Rinse the cucumbers well, cut off the tails on both sides and place in a deep container. Cover with water and set aside for 2 hours.
  4. Prepare the jars, wash and sterilize.
  5. Pour water into a saucepan and put it on fire. As soon as it boils, you can pour it into jars of cucumbers.
  6. You need to place spices and cucumbers at the bottom of the jars.
  7. Pour sugar and salt there and pour in vinegar.
  8. After boiling, the water should be allowed to stand and cool for a while and only then fill the jars.
  9. Place the filled jars for sterilization in a large saucepan, cover them and let them simmer for 15 minutes. Don't forget to place a towel at the bottom of the container.
  10. After 15 minutes, the jars are rolled up.

Pickled cucumbers are ready for the winter!

Pickling cucumbers for the winter in jars without vinegar

The proposed option for preserving cucumbers for the winter does not involve the use of vinegar or other acid.

For this recipe you will need these products:

  • 2 kilograms of cucumbers;
  • 2.5 liters of water;
  • 110 grams of salt;
  • 2 horseradish leaves;
  • 15 cherry and currant leaves each;
  • 5 walnut leaves;
  • 2 dill umbrellas;
  • 2 pods of hot pepper;
  • 1 horseradish root.

Process canning looks like this:

  1. The cucumbers are washed and placed in a deep basin for further filling with water. If they have just been collected, then the soaking procedure can be skipped.
  2. After 2-3 hours, drain the water and wash the cucumbers.
  3. Grind horseradish and bitter peppercorns.
  4. Layer layers of greens, chopped horseradish and pepper, cucumbers, then more greens with horseradish and pepper and cucumbers in a large saucepan. The last layer should be leaves.
  5. Pour cold water into a separate container, add sugar and salt, and stir until completely dissolved.
  6. The prepared filling is used to cover layers of cucumbers with herbs, cover with a lid and place under pressure for 5 days.
  7. After 5 days, the brine is poured into a saucepan, all spices are removed, and the cucumbers are thoroughly washed.
  8. They are placed in pre-prepared jars.
  9. Pour marinade to the very top and let stand for 10 minutes.
  10. After 10 minutes, you need to drain it back and put it on the fire to boil.
  11. As soon as it boils, pour it into the jars and seal them.

How to seal cucumbers in jars with vinegar

In the proposed option for preserving cucumbers for the winter, it is assumed that vinegar is used, and all components are taken at the rate of a 3-liter jar.

To preserve using this method you need to prepare:

  • small cucumbers;
  • 2-3 tbsp. vinegar 9%;
  • red hot pepper - 2 cm piece;
  • 2-3 cloves of garlic;
  • 2 tbsp. dill seeds;
  • 1 tbsp. a spoonful of chopped horseradish root;
  • 5 currant leaves;
  • 9 peas of allspice.

For filling you will need:

  • sugar and salt 2 tbsp. l. for every liter of liquid.

Instructions for preparing cucumbers for the winter in jars with vinegar:

  1. The cucumbers are washed well and placed in a large basin for further filling with water for one day.
  2. The jars are washed and sterilized.
  3. Spices and cucumbers are placed in each jar.
  4. The lids are boiled in a separate saucepan.
  5. On average, one three-liter jar requires 1.5 liters of liquid. Having calculated the amount of water, put it on the fire to boil.
  6. As soon as the future filling boils, fill the jars with it and let it sit until air bubbles come out.
  7. Drain the water into a saucepan, add salt and sugar and mix thoroughly. Bring the filling to a boil.
  8. Place the jars in a large saucepan.
  9. Pour vinegar into each and fill each jar with the prepared brine.
  10. Cover with lids and leave to sterilize for 5-7 minutes.
  11. We roll up the jars of cucumbers.

A simple recipe for cucumbers in jars for the winter

This simple recipe for cucumbers for the winter is used by many housewives, so it can rightfully be called a classic.

The proportions of ingredients are calculated for one three-liter jar, so you will need to adjust the amount of products if necessary.

What do you need prepare:

  • 1.5-2 kg of cucumbers;
  • 5 leaves of currant and cherry;
  • 2 leaves of horseradish;
  • 5 cloves of garlic;
  • 1 bunch of dill;
  • 1 liter of water;
  • 2 tbsp. l. salt;
  • 2 tbsp. spoons of sugar.

Canning performed in several steps:

  1. Cucumbers are washed, the tails are cut off and filled with cold water for 4 hours.
  2. The jars are washed and sterilized.
  3. The lids are boiled in water.
  4. The greens are sorted and chopped.
  5. All spices are placed in each jar, with the exception of horseradish.
  6. Cucumbers are placed on top of spices and covered with horseradish leaves.
  7. Sugar and salt are added to pre-boiled water.
  8. They pour it into jars of cucumbers and roll them up.

After a month, the cucumbers can be served.

Cucumbers and tomatoes in jars for the winter - a delicious recipe

For lovers of assorted dishes, this method is perfect. All components are indicated per liter jar.

To preserve cucumbers and tomatoes for the winter using this method, you will need:

  • 300 grams of cucumbers;
  • 400 grams of tomato;
  • 1 bitter pepper;
  • paprika - to taste;
  • several sprigs of fresh dill;
  • 3 cloves of garlic;
  • 1 horseradish leaf;
  • 2 bay leaves;
  • 3 allspice peas;
  • 1 tbsp. a spoonful of salt;
  • 1/2 tbsp. spoons of sugar;
  • 1 tbsp. a spoonful of vinegar 9%.

Canning tomatoes with cucumbers are performed in several steps:

  1. Cucumbers and tomatoes are washed well. Pierce each tomato in the stem area for good salting.
  2. Prepare containers, wash and sterilize them.
  3. Boil the lids in a separate saucepan.
  4. Place in each jar in layers: spices, cucumbers without stems, tomatoes.
  5. Laying must be done very tightly to avoid gaps. You can seal it with rings of chopped cucumbers.
  6. Pour water into the pan and put it on fire.
  7. Add sugar and salt to the jars and pour boiling water.
  8. Place a towel in a large saucepan and set the jars to sterilize for 10 minutes.
  9. We take out the jars and roll them up.

Cucumbers and tomatoes for the winter - video recipe.

Cucumbers for the winter in jars with mustard

Cucumbers for the winter, preserved with mustard, are well stored both at home and in the basement. They taste aromatic and piquant.

To preserve cucumbers using this method, you need to prepare:

  • small cucumbers;
  • 100 ml vinegar 9%;
  • 5 tbsp. spoons of sugar;
  • 2 tbsp. spoons of salt.
  • 2 cloves of garlic;
  • one dill umbrella;
  • 1/4 carrot;
  • 0.5 teaspoon mustard.

The whole process performed in several steps:

  1. Cucumbers are washed.
  2. Jars are prepared, washed and sterilized.
  3. Mustard is placed on top.
  4. Salt, sugar and vinegar are added to the water and the jars are filled with this marinade.
  5. Jars are placed in a large saucepan for further sterilization for 5-7 minutes after boiling.
  6. Take out the jars and you can roll them up. Spicy cucumbers for the winter with mustard are ready!

A cold way to seal cucumbers for the winter in jars

Today you can find many ways to prepare cucumbers for the winter, but we offer the simplest version of this delicacy - the cold method.

All ingredients are taken based on a 3-liter jar.

  • small smooth cucumbers;
  • 1.5 liters of water;
  • 3 tbsp. salt;
  • 5 black peppercorns;
  • one head of garlic;
  • two bay leaves;
  • 2 leaves of currant, horseradish and tarragon.

Execution of work according to this plan:

  1. The cucumbers are washed.
  2. The jars are sterilized.
  3. Spices and cucumbers are placed in each jar.
  4. Pour water into the jar and immediately drain it, this way you will know the right amount of water to fill.
  5. Add salt to it and fill the jars with it again.
  6. Close them with nylon covers and install them in the cellar.

After 2 months you can start tasting.

Cucumbers for the winter in jars without vinegar - a dietary recipe

Vinegar destroys some of the beneficial microelements and vitamins, so many housewives prefer to use the dietary method of preparing cucumbers for the winter in jars.

For this you would need:

  • small cucumbers;
  • 2 sprigs of tarragon;
  • one dill umbrella;
  • 1/3 horseradish leaf;
  • 2-3 leaves of currant and cherry;
  • 4 cloves of garlic.

For filling:

  • 1 liter of water;
  • 2 tbsp. spoons of salt.

Conservation cucumbers can be prepared using this method in several steps:

  1. The cucumbers are washed, placed in a deep basin and filled with water for 5 hours.
  2. Spices and cucumbers are placed in sterilized jars.
  3. Add salt to the water, mix thoroughly and pour into jars with cucumbers.
  4. Leave to ferment for 3 days, then drain the liquid, boil, fill the jars and seal.
  5. Let them cool naturally.

As you already understand, there are several ways to prepare cucumbers for the winter, but in order for the end result to please you, you need to follow some recommendations:

  • Harvesting cucumbers should be done on the day they are collected, selecting them according to size.
  • For filling, it is better to take deep water from wells or boreholes. In apartment conditions, it is better to take purified water rather than from the tap.
  • Be sure to soak cucumbers before canning.
  • Glass jars must be sterilized.
  • Use currant, cherry or oak leaves as spices.
  • It is better to use a cellar or basement to store prepared cucumbers.

We look forward to your comments and ratings - this is very important to us!

Making delicious canned cucumbers is not as difficult as it seems. In our article you will find practical tips and recommendations for canning cucumbers, as well as simple recipes for preparations. Among them you will surely choose something suitable.

An important period of the summer season is the harvesting of the grown crop. Of course, every experienced housewife has her own proven and favorite canning recipes. However, it's never too late to try something new. Take note of our recipes for delicious canned cucumbers!

Canning cucumbers without sterilization

Canning cucumbers without sterilization

To prevent canned cucumbers prepared without sterilization from spoiling during storage, jars and lids should be well sterilized.

You will need: 1.5-2 kg of cucumbers, 2 cloves of garlic, 1 horseradish leaf, 6 black currant leaves, 2 cherry leaves, dill umbrella, 2-3 tbsp. salt, 1.5 liters of water.

Preparation. Wash the cucumbers, cut off the ends and soak for a couple of hours. Place the cucumbers in clean jars along with the spices and washed leaves. Dissolve salt in hot water, cool and pour brine over cucumbers. Close the lids and leave for 2-4 days at room temperature. As soon as foam appears on the brine, pour it into a saucepan, bring to a boil and pour over the cucumbers. Cover with sterilized lids and roll up.

On a note! For pickling and canning, choose small cucumbers about 8 cm in size with thin dark green skin and black spines.

Canning cucumbers without vinegar

Canning cucumbers without vinegar

To preserve cucumbers in jars, instead of vinegar, you can use natural juice or fresh sour berries, such as red currants.

You will need: 1-1.5 kg of cucumbers, 1/2 kg of red currant berries, 6-8 cloves of garlic, 3 buds of cloves, 10 allspice peas, dill umbrellas and currant leaves to taste, 2 tbsp. l. sugar, 2 tbsp. l. salt, water.

Preparation. Wash the cucumbers, berries, leaves and umbrellas, cut the cucumbers at both ends. Place the leaves and umbrellas on the bottom of a sterilized jar; place the cucumbers and currants tightly on top (you don’t have to tear off the branches). Fill with hot water, cover with a lid and leave for half an hour. Then pour the water into a saucepan, add salt, sugar, bring to a boil and cook for 5 minutes. Put garlic cloves, pepper, cloves in a jar, pour hot brine and roll up.

On a note! The best varieties of cucumbers for pickling and canning: Altai, Beregovoy, Vyaznikovsky, Debut, Muromsky, Nezhinsky. The following hybrids are also distinguished: Prepaid expenseF1, Funny guysF1, GarlandF1, PicklingF1, ZozulyaF1, CourageF1, Parisian gherkinF1, FontanaF1.

Crystalline citric acid can be used as an excellent preservative. Add it directly to the jar before pouring the marinade.

You will need: 2-2.5 kg of cucumbers, 5 cloves of garlic, 5 allspice peas, 3 dill umbrellas, blackcurrant and cherry leaves, 1 pod of hot pepper optional, 8 tbsp. l. sugar, 4 tbsp. l. salt, 1 tsp. citric acid.

Preparation. Rinse the cucumbers thoroughly, cut off the ends and soak for 2 hours in cold water. Wash the greens and place them in the bottom of a sterilized jar along with chopped garlic, peppercorns and seeded, chopped hot peppers. Place the cucumbers on top and pour boiling water over them, cover with a lid and leave for 15-20 minutes. Then drain the water into a saucepan, add a little more water, salt and sugar, bring to a boil and simmer for 5 minutes. Pour citric acid into a jar of cucumbers and fill with boiling brine, roll up.

Mustard, added when canning cucumbers in liter jars, adds a special piquant taste and a unique spicy aroma to the finished product.

You will need: 1 kg of cucumbers, 2-3 cloves of garlic, 1 tsp. mustard seeds, 1/2 tsp. mustard powder, 4 black peppercorns, 2 allspice peas, 1 bay leaf, blackcurrant or horseradish leaves, dill umbrellas to taste, 1 tsp. 9% vinegar, 2 tbsp. l. sugar, 1 tbsp. l. salt, 1 liter of water.

Preparation. Rinse the cucumbers and soak in cold water for 1-2 hours. Sterilize the jars and place washed herbs, garlic cloves, and pepper on the bottom. Next, place the cucumbers tightly and pour boiling water over them. After 10-15 minutes, pour the water into the pan, bring to a boil and pour in the cucumbers again, leave for another 10-15 minutes. For the marinade, mix 1 liter of water with salt and sugar and boil. Drain the water from the cucumbers, pour the mustard into the jar, pour in the hot marinade and pour in the vinegar. Roll up immediately.

On a note! The simplest brine for canning cucumbers consists of water, vinegar and salt. If desired, you can also add sugar, your favorite spices and seasonings, and vinegar can be replaced with sour natural juice, citric acid or vodka.

Vodka, like vinegar, is a preservative. Try replacing half the vinegar with vodka, and the cucumbers will turn out less spicy, without a pronounced vinegar taste.

You will need: 2 kg of cucumbers, 4 cloves of garlic, dill umbrella, blackcurrant or horseradish leaves, 5 tbsp. salt, 3.5 tbsp. white wine vinegar, 3.5 tbsp. vodka, 2 liters of water.

Preparation. Wash the cucumbers and soak in cold water for 1 hour. Wash the greens and place them in the bottom of a sterilized jar along with the garlic. Then pack the cucumbers tightly. Mix water with salt and bring to a boil. Add vinegar, bring to a boil and pour in vodka, boil again. Pour brine over cucumbers and roll up.

Prepared cucumbers go well with tomatoes. Add a couple more ingredients and the perfect appetizer is ready.

You will need: 1 kg of cucumbers, 1 kg of tomatoes, 1 bunch of parsley, 1 tbsp. sugar, 1/2 tbsp. salt, 2 tbsp. 9% vinegar, 2 liters of water.

Preparation. Rinse the vegetables and dry. If desired, cucumbers and tomatoes can be cut into rings. Place the vegetables in a clean jar along with parsley sprigs. Mix water with sugar and salt, bring to a boil and add vinegar. Pour the hot marinade over the vegetables, sterilize and roll up.

On a note! There are two methods of canning cucumbers - a hot method, in which it is necessary to boil the brine and pour it into the prepared cucumbers placed in a jar, and a cold method, which does not require preparation and boiling of the marinade.

To can cold cucumbers, you do not need to prepare a hot marinade; the fruits are pickled almost in their own juice. The brine ingredients in this recipe are based on one liter jar.

You will need: 1 kg of cucumbers, garlic, sprigs of dill and parsley to taste, 1.5 tbsp. sugar, 1 tbsp. salt, 4.5 tbsp. 9% vinegar, 4.5 tbsp. vegetable oil.

Preparation. Wash the cucumbers, cut them lengthwise into four pieces and place in an enamel bowl. Add washed and chopped herbs and chopped garlic. Add salt and sugar, add vinegar and oil, stir and leave for several hours. Then place the cucumbers in sterilized jars along with the released juice and roll up.

We hope our tips and recipes will help you prepare a fresh harvest of cucumbers without hassle!

To make delicious cucumbers for the winter, you need to consider recipes for canning in liter jars. The options for preparations are quite varied; pickled cucumbers are especially popular. They come as an addition to dinner and are included in the first and second courses.

Simple canning recipe

If the housewife doesn’t have a lot of free time, you can make rolls using a simple recipe. Crispy cucumbers will be a wonderful treat on the holiday table. Every invited guest will want to know the preparations. For rolling, you don’t need a large set of seasonings; everything you need can be found in the house.

The marinade differs from the classic brine; it contains delicate notes and an original aftertaste.

Ingredients:

  • garlic - 2 cloves;
  • bay leaf - 1 pc.;
  • allspice - 2 pcs.;
  • sugar - 20 g;
  • dill - 1 umbrella;
  • salt - 10 g;
  • cucumbers - 500 g;
  • bell pepper - 1 pc.;
  • black pepper - 3 peas;
  • vinegar - 5 g.

Preparation:

  • We wash the cucumbers and select whole ones. Vegetables must not be damaged. If there are yellow specimens, they cannot be rolled up.
  • Soak vegetables in cool water. This requires no more than 2 hours.

  • Let's start preparing the jars. We wash them and sterilize them over steam. Pour boiling water over the lids.
  • Place dill and bay leaf in a separate container. Pour boiling water over everything and let stand for a few minutes. This will allow the flavors to fully develop and impart spicy notes to the vegetables.

  • Wash the pepper, cut into cubes, remove the seeds. We throw the resulting pieces into jars.

  • Add dill, garlic and pepper to the pepper.

  • Let's start preparing the cucumbers. We cut off the tails on both sides and carefully fill the jars with fruits. It is best to place cucumbers vertically.

  • Pour boiling water into the jars, cover with lids, and let steep for about 20 minutes.
  • At the end of the allotted time, pour the liquid into the pan and place the dishes on the fire. We are waiting for the water to boil.
  • Pour boiling water into jars.

  • Let's start preparing the marinade. Fill the pan with water, add salt and sugar. The components must dissolve.
  • Remove the liquid from the jars and pour brine into the containers. Finally, add vinegar.

  • We roll up the jars with lids, turn them over, and cover them with warm material.
  • As soon as the preserves have cooled, we place them in the basement for further storage.

Crispy cucumbers

One of the simplest ways to preserve cucumbers in liter jars for the winter. Allows you to get very tasty and appetizing gherkins. To do this, you need to prepare a small list of ingredients, and a delicious appetizer will be ready. Even a novice housewife can cope with this task.

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Ingredients:

  • bay leaf - 2 pcs.;
  • garlic - 2 cloves;
  • horseradish leaves - 1 pc.;
  • black pepper - 6 pcs.;
  • salt - 40 g;
  • currant leaves - 3 pcs.;
  • allspice - 2 peas;
  • sugar - 40 g;
  • dill - 1 umbrella;
  • cucumbers - 2 kg;
  • vinegar - 20 g.

Preparation:

  1. We clean the cucumbers, remove the branches, and cut off the tails.
  2. Throw the vegetables into a container and fill with cool water. They should sit in the water for about 4 hours.
  3. Let's prepare the jars and prepare the marinade. We wash the greens well and remove dust and sand. We peel the garlic.
  4. We wash the jars. For convenience, you should take a sponge and laundry soap.
  5. Pour horseradish leaves, currants, and dill into jars. Throw in garlic, pepper, bay leaf.
  6. We take the gherkins out of the water, shake them off, and carefully place them in jars.
  7. Finally, add vinegar to the preservation.
  8. Pour boiling water over the lids.
  9. In the meantime, let's start cooking. Fill the pan with water, add sugar and salt. Bring the water to a boil.
  10. Pour the brine into jars and cover them with pre-sterilized lids.
  11. Place a pan of water on the fire, place jars of fruit in it, and boil for no more than 7 minutes. This time is enough for the fruits to change color and the marinade to begin to boil. Such sterilization will allow the preservation to last as long as possible.
  12. We screw the lids on the jars, turn them upside down, place them in a dark place, and cover them with a blanket.

As soon as the preserves have cooled, we put them in a secluded corner. In a month you will be able to taste the delicacy.

Spicy cucumbers

Canning cucumbers for the winter in liter jars is the best option. The small volume allows you to quickly consume very tasty vegetables. In addition, such a container takes up little space in the refrigerator.

By adding spices such as cloves and coriander to the marinade, you can get piquant cucumbers. They will appeal to lovers of spicy dishes and will help diversify the daily menu.

Ingredients:

  • garlic - 2 cloves;
  • coriander - 1 pc.;
  • allspice - 4 pcs.;
  • vinegar - 80 g;
  • sugar - 40 g;
  • cucumbers - 500 g;
  • bay leaf - 1 pc.;
  • dill - 1 umbrella;
  • cloves - 1 pc.;
  • salt - 20 g;
  • peppercorns - 5 pcs.;
  • water - 500 ml.

Preparation:

  • Throw the cucumbers into cool water. This is especially true for fruits that were collected from the site a few days before seaming.

  • We are preparing the jars. To do this, they need to be washed and sterilized. We throw pre-prepared spices into containers.

  • We fill the jars with vegetables.

  • Throw dill on top.
  • Let's start preparing the brine. Fill the pan with water, add sugar, salt, vinegar. Bring the liquid to a boil.

  • Pour boiling water into containers.

  • Sterilize jars with contents in a water bath. For this purpose, put them in a saucepan, pour in water, and bring it to a boil. Sterilize the jars over low heat, 5 minutes will be enough. This time will be enough to acquire an olive color.
  • Remove the jars from the pan, screw on the lids, and turn them over.

  • As soon as the preserves have cooled, we turn the jars over and put them in the basement for permanent storage.

Preservation with citric acid

There are a lot of recipes for canning cucumbers for the winter. Many housewives choose liter jars for seaming; the result is tasty, crispy fruits. Each recipe is individual. Some people add vinegar to the marinade, while others prefer to use citric acid.

To give canned vegetables a piquant taste, add red pepper to the recipe. Such a simple ingredient will add some spice to the dish.

Ingredients:

  • horseradish leaves - 2 pcs.;
  • sugar - 10 g;
  • extragon - a bunch;
  • basil - a bunch;
  • garlic - 1 clove;
  • dill - umbrella;
  • salt - 10 g;
  • cucumbers - 500 g;
  • currant leaves - 3 pcs.;
  • cherry leaves - 3 pcs.;
  • hot pepper - 1 pod;
  • citric acid - 5 g.

Preparation:

  • Let's start sterilizing the jars over steam.
  • Immerse the prepared greens in boiling water and throw them into jars.

  • Peel the garlic and add it to the greens.
  • Throw the pepper pod into the jar.
  • We begin to compact the cucumbers. But before doing this, dip the vegetables in boiling water 3 times and place them in containers.
  • Throw currant leaves on top.
  • Add salt, granulated sugar, and citric acid to the prepared containers.

  • Place a container of water on the stove and bring the liquid to a boil. Pour boiling water into jars and roll up the lids.

  • We turn the cans over and insulate them with a blanket.
  • As soon as the preserves have cooled, we place them in the basement for permanent storage.

Bulgarian cucumbers

When preserving cucumbers for the winter in liter jars, every housewife wants to get very tasty fruits. The Bulgarian recipe will be a real find. The brine turns out aromatic and the cucumbers are crispy. This result can be achieved thanks to well-chosen seasonings.

Our grandmothers used the recipe and passed it on to their children. That is why it is so popular and is often used at home.

Ingredients:

  • vinegar - a few drops;
  • currant leaves - 2 pcs.;
  • hot capsicum - 1 pc.;
  • dill - umbrella;
  • garlic - 4 cloves;
  • cucumbers - 500 g;
  • horseradish leaves - 2 pcs.;
  • allspice peas - 6 pcs.;
  • mustard beans - 5 g;
  • black pepper - 6 peas;
  • bay leaf - 4 pcs.;
  • cherry leaves - 2 pcs.;
  • salt - 50 g;
  • sugar - 150 g;
  • citric acid - 5 g.

Preparation:

  1. We wash the vegetables thoroughly and fill them with cool water. This requires at least an hour. Soaking will allow the fruits to become strong.
  2. Wash the greens and pour boiling water over them.
  3. We sterilize the jars, fill them with cucumbers and herbs.
  4. Fill the jars with boiling water and cover with lids.
  5. Pour the liquid from the jars into a saucepan and boil. We repeat the procedure 2 times.
  6. Let's start preparing the brine. Add salt and citric acid to the water. We are waiting for the water to boil.
  7. Pour the marinade into jars and seal them with lids.
  8. We turn the jars over and cover them with a blanket. After 24 hours, we place them in a basement or cellar for further storage.

Canned cucumbers are one of our favorite dishes. They can be consumed separately or combined with appetizers and salads. The fragrant fruits will be a wonderful treat on a festive table; even gourmets will want to try them.

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

For example, in order for pickled cucumbers to be tasty and crispy, they must be young, with thin skin and dark pimples, small in size (7-8 cm) and collected no later than a day before pickling. It’s better, of course, if these are cucumbers from your own 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 crispier the result will be.

Proven recipes for pickled cucumbers

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

Pickled crispy cucumbers (method No. 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 the marinade:
1 liter of water,
1 tbsp. salt (heaped)
2 tbsp. Sahara,
5 black peppercorns,
3 cherry leaves,
3 buds of cloves.

Preparation:
Soak the cucumbers in water for 6 hours, then put them in jars along with garlic, carrots, dill and parsley. Pour boiling water over the 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 prepared marinade over the cucumbers, add 1 tsp to each jar. vinegar essence, roll up and wrap until completely cool.

“Fragrant” cucumbers (method No. 2)

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

Preparation:
Wash the cucumbers thoroughly, trim the ends and soak for 3 hours in cold water. Place spices, onion and garlic cut into rings at the bottom of the jar. Then place the cucumbers tightly in the jar. Boil the brine, pour it over the cucumbers and sterilize the jars for 10 minutes. Then roll it up, turn it over and wrap it up.

Pickled cucumbers (method No. 3)

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

Preparation:
Wash the greens and cucumbers under running cold water. Place herbs, garlic and pepper cut into small pieces at the bottom of the prepared jars. Then pack the cucumbers tightly into the jar, add salt, sugar and vinegar directly into the jar and fill with cold water. Then place the jar of cucumbers in a saucepan with 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 (per 500 ml of water):
30 g sugar.
40 g salt.
Bay leaf,
peppercorns,
70 ml 9% vinegar.

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

Lemon cucumbers

Ingredients (for 3 liter jar):
1 kg cucumbers,
2-3 cloves of garlic,
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 black peppercorns.

Preparation:
Wash the cucumbers thoroughly, cut off the ends and soak in cold water for 3 hours. Place dill, bay leaf, horseradish, onion, garlic and peppercorns at the bottom of a 3 liter jar. Then place the prepared cucumbers tightly in the jar. Pour water into a saucepan, add sugar, salt, citric acid, bring to a boil and pour this boiling marinade over the cucumbers in the jar. Cover the top of the jar with a pre-sterilized lid and sterilize the 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 (for 3 liter jar):
small cucumbers (how many will fit in a jar),
2-3 black peppercorns,
1 dill umbrella,
1 sprig of mint,
1 currant leaf,
2 buds of cloves.
For the marinade:
Apple juice,
salt - 1 tbsp. for 1 liter of juice.

Preparation:
Scald the cucumbers with boiling water and trim the ends. Place a currant and mint leaf on the bottom of each jar, 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 by almost completely immersing them in boiling water within 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 lids of the jars, turn them over and wrap them, and leave them like this until they cool completely.

Cucumbers marinated with bell pepper, basil and coriander “Khrum-Khrumchiki”

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

Preparation:
Wash the cucumbers and trim the ends, remove the seeds from the peppers and cut into 4 pieces. Place dill, garlic, basil and peeled horseradish root at the bottom of the prepared jar. Then pack the cucumbers and peppers tightly into the jar. For the marinade, add salt and sugar to the water, bring to a boil, remove from heat, add vinegar and pour it into 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 the next day put it in a cool place.

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 each of horseradish, cherry, currant,
1 sprig of dill along with an umbrella,
3 sprigs with young fresh mint leaves,
1.2 liters of water,
3 tbsp. salt (without top),
2 tbsp. Sahara,
3 tbsp. fruit vinegar.

Preparation:
Select cucumbers of the same size, wash them, cut off the ends and soak in cold water for 5-6 hours. Place cherry, currant, horseradish and mint leaves, garlic cloves and carrots cut into slices at the bottom of dry sterilized jars. Place the cucumbers there, in the jar, tightly, to the very top. Place onion, cut into rings, over the cucumbers, and dill on the onion. Dissolve sugar and salt in water, let the water boil and pour this brine over the cucumbers twice, and the third time pour vinegar into the drained brine, let it boil and add a little water. Pour this brine over the cucumbers, 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 horseradish leaf
1 sprig of carrot tops,
5 peas of allspice,
1 clove of garlic,
water,
1 tsp salt,
2 tsp Sahara,
50 ml 9% vinegar.

Preparation:
Soak the cucumbers for 1-2 hours in cold water. Place dill, horseradish leaf, carrot tops, black peppercorns and a clove of garlic into each jar. Add vinegar. Cut off the ends of the cucumbers and place them in jars. Fill the 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 hangers of the jars. Place on the fire, bring the water to a boil and sterilize the jars for 5-7 minutes from the moment of boiling. Loosely cover the jars with lids during sterilization. After this, roll up the jars, turn them over and, without wrapping them, cool to room temperature. After cooling, place the jars of cucumbers in the refrigerator for several hours (overnight is possible), and then store.

Marinated crispye cucumbers “Pine aroma”

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

Preparation:
Wash the cucumbers, cut off the ends, pour over boiling water and then ice water. Place half of the pine branches on the bottom of the prepared jar, then place the cucumbers tightly, and place the remaining pine branches between them. Pour sugar and salt into the water, bring it to a boil and immediately remove from heat. Fill the jars with cucumbers to the brim with boiling water, cover with a lid and leave for 15-20 minutes. After this, pour 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 them upside down, wrap them up and leave for 2 days. Then store in a cool place.

Crispy cucumbers with oak leaves

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

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

Marinated crispy cucumbers with oak bark

Ingredients (per 1 liter jar):
small cucumbers,
2 cloves of garlic,
½ horseradish leaf
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.

Preparation:
Soak the cucumbers in cold water for 5-6 hours. Place spices, oak bark and cucumbers in jars. Fill 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, drain the water, add salt, sugar and vinegar directly to the jars, fill the jars with fresh boiling water and roll up.

Pickled gherkins with cinnamon

Ingredients (for 3 liter jar):
cucumbers - how many will fit into the jar,
15 clove buds,
6 bay leaves,
3-4 cloves of garlic,
1 tsp ground cinnamon,
black and allspice peas,
1 small pod of hot pepper,
1.2-1.4 liters of water,
2 tbsp. salt (without top),
2 tbsp. sugar (without top),
1 tbsp. 70% vinegar.

Preparation:
Soak the cucumbers for 6-8 hours, cut off the ends, scald with boiling water and, placing them 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, fill with boiling water, add vinegar to the jar, roll up and wrap.

Prepare crispy pickled cucumbers according to our recipe and enjoy crunching in winter not only with snow outside, but also with delicious cucumbers at the table.

Happy preparations!

Larisa Shuftaykina

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