Crispy pickled cucumbers for the winter

Pickled cucumbers for the winter are the most popular, tasty and simple preparation. Vegetable season is just around the corner. Therefore, we will talk about pickled cucumbers in jars for next winter. There are many recipes, but you don’t always get crispy cucumbers. It’s better to know the secrets and nuances of proven recipes for pickling delicious cucumbers in jars.

Pickled cucumbers: recipe for a liter jar of vinegar

This recipe is intended for both young and experienced housewives. It has been proven by many years of experience. Pickled cucumbers will turn out crispy and very tasty, just take small fruits that do not have empty spaces inside.

Cooking time – 1 hour.

Portions – 1 l.

1. 
   How to prepare crispy pickled cucumbers for the winter? Rinse the cucumbers thoroughly under cold running water and remove the ends on both sides with a knife. Place the prepared fruits in a bowl and cover with very cold, preferably ice water for 2 hours.
2. 
   Wash a liter jar with baking soda and sterilize it in the microwave or another way. Boil the seaming lid. Wash the leaves and dill well, peel the garlic. Place the prepared spices and garlic at the bottom of the jar.
3. 
   Boil clean water and pour boiling water into the jar of cucumbers, filling it to the very top. Cover the jar with a lid and leave for 10–15 minutes.
4. 
   After this time, pour the water from the jar through a special lid (with holes) into a small saucepan and place it over medium heat. Pour the amount of salt and sugar specified in the recipe into a saucepan and cook the marinade for several minutes. Turn off the heat and pour vinegar essence into the marinade.
5. 
   Pour the prepared marinade over the cucumbers in a jar and roll up tightly. Then turn it over onto the lid and cover with a kitchen towel for 2 hours. There is no need to wrap the cucumbers warmly, otherwise they will become soft. Transfer the jar to the place where you store the preparations.

Eat for your health!

Pickled cucumbers in a jar without sterilization

Wonderful crispy cucumbers for the winter table can be prepared without sterilizing the jars. They are prepared by double pouring boiling water and then marinade. These jars keep well for a long time. All products in this recipe are indicated for one 1.5-liter jar. This method can be used to prepare any number of cucumbers for the winter.

Ingredients:

• Cucumbers – 1 kg.
• Garlic – 4 cloves.
• Laurel leaf – 2 pcs.
• Currant, cherry, horseradish leaves, dill umbrella and allspice - to taste.

Marinade for 1 liter of water:

• Salt – 1.3 tbsp.
• Sugar – 5 tbsp. l.
• Table vinegar 9% – 100 ml.

Cooking process:

Step 1. Place the washed cucumbers in a deep basin or bowl and cover with cold water for 5 hours. You can salt the water a little.

Step 2. Wash the required number of jars and metal lids thoroughly and with baking soda. Also rinse all the green spices.

Step 3. Evenly place green leaves (2-3 pieces per jar), dill umbrellas, allspice peas, bay leaves and peeled garlic cut into slices into clean jars.

Step 4. Rinse the soaked cucumbers again and remove the ends on both sides with a knife.

Step 5. Place the prepared cucumbers compactly in jars, placing large fruits vertically, and small ones in the second layer on top.

Step 6. Boil clean water (preferably non-chlorinated) in a kettle. Carefully pour boiling water over the cucumbers, filling the jars to the very top. Cover the cucumbers with lids and leave them for 10–15 minutes. Bring another portion of water to boil.

Step 7. After this time, pour out the water from the jars and refill the cucumbers with boiling water, cover with lids. You can cover the jars with a towel for 15–20 minutes.

Step 8: Drain the cucumbers again. Prepare a marinade from the indicated ingredients. Quickly pour the boiling marinade into the jars of cucumbers.

Step 9. Dip the sealing lids into boiling water and immediately seal the jars. Then place the jars on the lid. After complete cooling, transfer the cucumbers to storage with the rest of the winter preparations.

Eat for your health!

Sweet pickled cucumbers per 3-liter jar

Finding a recipe for pickling cucumbers for the winter to suit your taste can sometimes be quite difficult. You are offered a recipe for making crispy and sweet cucumbers that will not leave any member of your family indifferent. We prepare cucumbers using the double filling method.

Ingredients (for a 3-liter jar):

• Cucumbers – 2.5 kg.
• Vinegar 9% – 50 ml.
• Sugar – 6 tbsp. l.
• Salt – 1.5 tbsp. l.
• Garlic – 4 cloves.
• Spices (dill umbrellas, cherry, currant and laurel leaves, black peppercorns and clove buds) - to taste.
• Water – 1.5 l.

Cooking process:

Step 1: First, be sure to soak the cucumbers in very cold water, which will make them firm, crisp, and free of voids inside.

Step 2. Then, rinse the soaked cucumbers well with running water and remove the ends on both sides.

Step 3. Wash 3-liter jars with warm water and baking soda. Place all the spices specified in the recipe at the bottom of the jars. To improve the crunchy taste of cucumbers, you can add oak leaves and chopped horseradish root to the jars.

Step 4. Place the prepared cucumbers compactly in jars. Make the first layer vertical, and lay the remaining cucumbers horizontally on top of it. Place sliced ​​garlic between the cucumbers. You can put a dill umbrella on top of the cucumbers.

Step 5. Boil clean water in a saucepan and pour boiling water over the cucumbers. Pour boiling water in a thin stream so that the jar does not burst.

Step 6. Cover the jars with sealing lids and leave for 20 minutes. Fill with boiling water twice.

Step 7. After this time, pour the water from the cans after the second filling into a saucepan and pour salt and sugar into it, strictly following the calculation specified in the recipe.Stir the marinade until the salt and sugar are completely dissolved, bring to a boil and pour in the required amount of vinegar.

Step 8. Pour the prepared boiling marinade over the cucumbers, filling the jars to the very top.

Step 9. Seal the cucumbers hermetically and leave them upside down in the kitchen until completely cooled. Transfer the cooled jars of cucumbers to a cool place for storage.

Step 10. Your wonderful winter appetizer is ready.

Bon appetit!

Bulgarian pickled cucumbers

“Bulgarian-style cucumbers” is a recently popular recipe for those who want to find something new and interesting in the sea of ​​culinary recipes. Even gourmets will appreciate the taste of these cucumbers. To get the most refined and delicate taste of “Bulgarian cucumbers”, it is important to correctly match the ratio of salt, vinegar, sugar and water without changing them. The ingredients are for one liter jar. Marinate cucumbers with onions and garlic.

Ingredients:

• Cucumbers – 700 g.
• Onion – 0.5 pcs.
• Garlic – 3 teeth.
• Laurel leaf – 2 pcs.
• Salt – 2 tsp.
• Sugar – 4 tsp.
• Table vinegar 9% – 4 tsp.
• Water – 0.5 l.

Cooking process:

Step 1. For pickling, select small, firm cucumbers, preferably fresh ones. Rinse them well, place in a bowl, cover with cold water and leave overnight.

Step 2. The next morning, the cucumbers can be pickled. Prepare jars for cucumbers, wash and sterilize them in any way. Boil the seaming lids in water for a few minutes.

Step 3. Peel half the onion and cloves of garlic, chop the onion into thin rings and the garlic into slices.

Step 4. Place chopped onions and garlic in jars and add laurel leaves there.

Step 5. Rinse the soaked cucumbers again.Then place the prepared cucumbers tightly in jars.

Step 6. Boil clean water in a separate saucepan and pour it over the cucumbers in jars.

Step 7. Cover the jars with lids and leave for 15–20 minutes. Then repeat the filling again.

Step 8. After the second filling, pour the water from the cans into a saucepan, pour the calculated amount of salt and sugar into it, stir and boil. Add vinegar to the boiling marinade and stir again.

Step 9. Pour the prepared marinade over the cucumbers and immediately seal the jars tightly. Place the rolled jars on the lids. There is no need to cover with a warm blanket.

Step 10. Transfer the cooled “Bulgarian” cucumbers to a cool storage place.

Eat for your health!

Pickled cucumbers with red currants

We present to your attention an unusual recipe for twisting cucumbers for the winter. They are rolled up in jars with red currants. The berries contain natural acid, so there is no need to add vinegar to the marinade. And such conservation looks very impressive. Currants can be used both fresh and frozen. To ensure reliable storage of such cucumbers, sterilization is necessary. It is proposed to pickle cucumbers in 1.5-liter jars. They take up less space in the refrigerator and are eaten faster.

Ingredients:

• Cucumbers – 1 kg.
• Red currant – 1 tbsp.
• Black currant leaves – 3 pcs.
• Dill umbrella – 1 pc.
• Garlic to taste.
• Water – 750 ml.
• Salt – 1 tbsp. l.
• Sugar – 2 tbsp. l.

Cooking process:

Step 1. Pre-soak small, strong cucumbers for 2 hours in cold water. Then rinse them thoroughly and remove the ends on both sides.

Step 2. Wash the red currants well and remove any damaged fruits. Frozen berries do not need to be thawed.The fruits do not need to be separated from the branches; there is no difference for pickling.

Step 3. Wash the jars with water and soda and sterilize in any way. Boil the seaming lids.

Step 4. Place washed currant leaves, peeled garlic cut into large pieces and one dill umbrella at the bottom of the prepared jars.

Step 5. Then compactly place the prepared cucumbers in the jars. Immediately fill the gaps between the cucumbers with berries and sprinkle them on top of the cucumbers.

Step 6. Boil clean water in a separate bowl (the volume of water depends on the number of cans), pour the amount of sugar and salt specified in the recipe into it, stir and boil for a couple of minutes. Pour the prepared marinade over the cucumbers.

Step 7. Then sterilize the cucumbers. To do this, take a large saucepan, cover its bottom with a towel and place jars of cucumbers in it. Fill the pan with hot water (after all, the jars with the marinade are hot) to the level of the hangers of the jars. Sterilize the cucumbers over medium heat for 6 minutes from when the water in the pan begins to boil.

Step 8. Then roll up the jars tightly and immediately check the tightness of the seal. Invert them onto the lids and cover with a blanket for additional pasteurization.

Step 9. Transfer the cooled jars to a specific storage location.

Eat for your health!

Crispy pickled cucumbers with citric acid

In this recipe, you are invited to pickle cucumbers for the winter table, replacing vinegar with citric acid in the marinade. Cucumbers with lemon always turn out crispy, aromatic and incredibly tasty. They are prepared without sterilization and are perfectly stored at normal room temperature.

Ingredients (for one 3-liter jar):

• Cucumbers – 2 kg.
• Citric acid – 1 tsp.
• Garlic – 6 cloves.
• Horseradish root or leaf – 1 pc.
• Dill umbrella – 3 pcs.
• Mustard seeds – 3 tsp.
• Water – 1.5 l.
• Sugar – 5 tbsp. l.
• Rock salt – 2 tbsp. l.
• Laurel leaf – 3 pcs.
• Black and allspice peas – 5 pcs.

Cooking process:

Step 1. For pickling, select small, smooth and strong cucumbers. Place them in a basin and cover with cold water for several hours.

Step 2. Wash the jar (or jars) with water and soda and sterilize in any way. Boil the lids in water.

Step 3. Rinse the spicy herbs and pour boiling water over them. Peel the garlic and horseradish root. Place this set of spices and all the spices in a jar.

Step 4. Rinse the soaked cucumbers well and cut off the ends. Place the prepared fruits nicely and tightly in jars.

Step 5. Boil water in a saucepan and pour the boiling water over the cucumbers. Cover the jars with lids and leave for 20 minutes. During this time, boil the second portion of water.

Step 6. After 20 minutes, pour the water out of the jars through a special lid and immediately, since scalded cucumbers cannot stand without water, re-pour boiling water into the jars and leave again for 20 minutes. After 20 minutes, drain the boiling water and pour citric acid into the jar.

Step 7. In a separate pan, cook the marinade from the required amount of water, salt and sugar. Boil the marinade for a few minutes.

Step 8. Pour the hot marinade (you can use a funnel) over the cucumbers, filling the jars to the very top.

Step 9. Immediately roll up the jars and check for leaks. Then turn them over onto lids, cover them with a blanket and, after completely cooling, transfer them to a place for long-term storage.

Eat for your health!

Crispy pickled cucumbers with chili ketchup

Here is a basic recipe for pickling cucumbers with Chili ketchup.For this preservation, choose small, slightly shorter than the height of the jar, strong cucumbers and roll them into small jars so that there is enough for one time. The set of spices for such cucumbers can be different, but they must include garlic, dill and green hot pepper to make the appetizer spicy and piquant.

Ingredients (for 4 jars of 750 ml):

• Small cucumbers – 2 kg.
• Water – 6 tbsp.
• Sugar – 1 tbsp.
• Table vinegar 9% – 150 ml.
• Rock salt – 2 tbsp. l.
• Ketchup “Chili” – 350 g.
• Garlic cloves and bay leaves – 8 pcs each.
• Horseradish leaf – 2 pcs.
• Dill seeds – 4 tsp.
• Peppercorns – 20 pcs.
• Hot pepper – 1 pc.

Cooking process:

Step 1. Rinse the cucumbers, remove the ends and soak in ice water for a couple of hours.

Step 2. Wash and sterilize the jars for 1 minute and at the highest power in the microwave, pouring a little water into them. Then pour out the water. Rinse the lids and scald with boiling water or boil in a saucepan.

Step 3. Peel the garlic and crush the cloves with a knife to release more garlic flavor. Cut the hot pepper into 4 parts. For a more delicate taste, pepper can be omitted. Place chopped peppers, garlic and other spices at the bottom of each jar.

Step 4. Place the prepared cucumbers compactly in sterile jars.

Step 5. Pour boiling water over the cucumbers. Cover the jars with sterile lids and leave for 30 minutes.

Step 6. During this time, prepare the tomato marinade from “Chile” for the cucumbers. Pour water into a separate pan, add salt, sugar, vinegar and ketchup, mix well and boil. Pour the boiling marinade over the cucumbers in the jars, filling them to the very top.

Step 7. Seal the jars hermetically, turn them over onto the lids and cover with a towel.Once completely cooled, store them.

Eat for your health!

Crispy pickled cucumbers with mustard

This recipe asks you to add mustard beans to the cucumber marinade. Mustard will give cucumbers a special piquant and rich taste. These cucumbers are prepared without sterilization.

Ingredients (for 3 liter jars):

• Cucumbers – 2 kg.
• Dill umbrellas – 6 pcs.
• Currant leaves – 6 pcs.
• Cherry leaves – 6 pcs.
• Garlic – 6 cloves.
• Mustard beans – 3 tsp.
• Salt – 3 tbsp. l. (1 tbsp per jar)
• Sugar – 3 tbsp (1 tbsp per jar)
• Table vinegar 9% – 6 tbsp. l. (2 tbsp per jar)
• Black peppercorns – 9 pcs.
• Water – 1.5 l.

Cooking process:

Step 1. Cut off the ends of cucumbers, as they mainly contain nitrates. Soak the cucumbers for 2 hours in cold water.

Step 2. Rinse three liter jars and sterilize in any way.

Step 3. Wash cherry, currant leaves and dill umbrellas and pour boiling water over them. Then place them in sterile jars. Add peeled and chopped garlic to them.

Step 4. Place the prepared cucumbers tightly into the jars.

Step 5. Boil clean water in a saucepan and pour boiling water over the cucumbers in jars. Leave them for 15–20 minutes.

Step 6. After this time, pour the water from the jars through a special lid into the same pan, boil it and pour the cucumbers again for 10 minutes.

Step 7. After 10 minutes, pour the water back into the same pan.

Step 8. Pour a tablespoon of salt and sugar into each jar, add a teaspoon of mustard seeds, and then pour in the vinegar. Pour boiling water over the cucumbers to the very top.

Step 9. Roll up the jars with boiled lids.

Step 10. Then turn them upside down and cover with a warm blanket.Transfer the cooled cucumbers to a cool place for storage.

Eat for your health!

Assorted pickled cucumbers and tomatoes

A very interesting preparation is obtained by marinating tomatoes and cucumbers in one jar at the same time. This beautiful pickle will delight both the taste and the eye on the holiday table. The spicy-sweet marinade will make the cucumbers crispy and the tomatoes will remain intact. We marinate using the double pour method.

Ingredients (for 1 liter jar):

• Cucumbers – 400 g.
• Tomatoes – 300 g.
• Dill umbrella and laurel leaf - 1 pc.
• Black and allspice peas – 5 pcs.
• Garlic – 6 cloves.
• Tarragon and horseradish leaf - to taste.
• Table vinegar 9% - 2 tbsp in each jar.

For the marinade (per 1 liter of water):

• Salt – 2 tbsp. l.
• Sugar – 4 tbsp. l.

Cooking process:

Step 1. Wash the jars with baking soda and be sure to sterilize them in any way. Place all the spices specified in the recipe in jars.

Step 2. Rinse the cucumbers and tomatoes well with running water. Remove the ends from the cucumbers. Place the prepared cucumbers in the jars in the first layer and preferably vertically.

Step 3. Prick the tomatoes with a needle or toothpick in several places near the stalk to keep them intact.

Step 4. Place a dill umbrella and a piece of horseradish leaf on top of the vegetables.

Step 5. Pour boiling water over the vegetables in jars to the very top, cover them with boiled lids and leave for half an hour.

Step 6. After this time, pour the water from the jars into the pan through a special lid.

Step 7. Place a saucepan with water over medium heat. Pour the calculated amount of salt and sugar into the marinade, stir and cook for 1-2 minutes.

Step 8. Pour the prepared hot marinade over the vegetables in jars and pour 2 tablespoons of vinegar into each jar.

Step 9Roll up the jars, check the tightness of the sealing and, turning it over onto the lid, leave until completely cooled.

Step 10. Your wonderful assortment of cucumbers and tomatoes is ready.

Eat to your health and happy preparations!

Crispy pickled cucumbers with onions and carrots

By pickling cucumbers with the addition of onions and carrots in a jar, you will prepare a unique and aromatic appetizer for the winter table. These vegetables exchange their flavors and complement each other perfectly. For this preparation, take small cucumbers (gherkins) and seal them in small jars.

Ingredients (for 6 liter jars):

• Cucumbers – 5 kg.
• Carrots and onions – 3 pcs.
• Allspice, dill umbrellas, horseradish leaves and bay leaves - to taste.

For the marinade (per 1 liter of water):

• Rock salt – 1 tbsp. l.
• Sugar – 2 tbsp. l.
• Vinegar 9% – 4 tbsp. l.

Cooking process:

Step 1. First, prepare the cucumbers for pickling. Rinse them, remove the ends and soak them in cold water for 2–6 hours.

Step 2. Peel and rinse the onions, carrots and horseradish leaves.

Step 3. Wash the jars of baking soda thoroughly and sterilize them in any way convenient for you.

Step 4. Chop the carrots and onions into thin rings.

Step 5. Place all the spices in sterile jars, and then place the prepared cucumbers compactly and preferably vertically. Place chopped carrots and onions on top of the cucumbers.

Step 6. Boil water in a separate container and pour boiling water over the cucumbers in the jars. Cover the jars with boiled lids and leave for 20 minutes.

Step 7. After this time, pour the water from the jars into the same container, pour the calculated amount of sugar and salt into it, and cook for 1-2 minutes. Pour the vinegar directly into the jars.

Step 8Pour the prepared hot marinade over the cucumbers, filling the jars to the very top. Then roll them up and check the tightness of the seal. Turn the jars over onto their lids, cover with a blanket and leave until completely cooled.

Step 9. Transfer the cooled cucumbers to a cool place for storage.

Bon appetit!