Pickled cucumbers with vinegar for the winter

The secret to making crispy pickled cucumbers lies in the amount of ingredients you add. The dosage also determines how long the rolls will be stored. We offer you several recipes that you will definitely like and will replenish your culinary piggy bank.

Crispy pickled cucumbers with 70% vinegar for the winter

Pickled cucumbers have long been loved by domestic housewives. They can be served as a separate appetizer, used as a light side dish for fried potatoes, or added to a salad.

1. 
   How to prepare crispy pickled cucumbers with vinegar for the winter? Take a large basin and pour cold water into it. Place cucumbers in water and soak them for 1-2 hours.After the allotted time, rinse each cucumber under running water.
2. 
   Separate the required number of cloves from the head of garlic and peel them. We wash the greens. We check the container for cucumbers for flaws. If there are none, clean the jars and lids with soda. Rinse thoroughly. Pour water into the electric kettle. Bring to a boil and pour into any deep container, putting the lids there in advance. Sterilize for a few minutes.
3. 
   Place garlic, dill, cherry leaf and peppercorns on the bottom of the jars. Then we place the cucumbers tightly next to each other.
4. 
   Place a pan of water on the burner. Turn on the stove and bring the liquid to a boil. Pour boiling water over the cucumbers in the jars. Cover the containers with lids and leave for 5 minutes.
5. 
   Take the pan again and pour salt and sugar into it. Fill them with brine and turn on the stove. Bring the liquid to a boil again. Pour in vinegar and immediately turn off the stove. We send the brine back to the jars and roll up their lids. We turn the jars of cucumbers over and place the lids on the floor. Cover with a blanket. When the jars have cooled, store them in a cool place.

Bon appetit!

How to prepare pickled cucumbers with 9% vinegar?

This recipe is a classic and is used by many housewives as a “signature” recipe. Some changes are possible in the composition of the ingredients for pickling cucumbers: you can select spices and seasonings according to your taste preferences.

Cooking time – 3 hours 15 minutes.

Cooking time – 1 hour.

Number of servings – 1.

Ingredients:

• Cucumber – 500-600 gr.
• Salt – 2 tbsp.
• Sugar – 1 tbsp.
• Allspice peas – 2-3 pcs.
• Vinegar 9% – 30 ml.
• Dill – 1 pc.
• Garlic – 2 teeth.
• Water – 1-2 l.

Cooking process:

1. First, thoroughly rinse the cucumbers under running water.Then pour cold water into a large basin and put the ingredient there. Leave for 2 hours. After a while, we take out the cucumbers, wipe them and cut off the ends on both sides. We wait for the cucumbers to dry.

2. While the cucumbers are soaking, sterilize the jar and lid for future sealing. We do this in the oven. Place allspice into the prepared container. We wash the dill umbrella and lightly blot it with a paper towel. We put it at the bottom of the jar. Separate two cloves of garlic from the head and peel them. Place the garlic in a jar.

3. Pour water into a small saucepan. Place the container on the stove. Turn on the equipment and bring the water to a boil. At the same time, place the cucumbers in the jar so that they fit snugly against each other. Pour boiling water into the jar and cover it with a lid. Leave for 15-20 minutes.

4. During this time, the water will cool down. Pour it back into the pan. Turn on the stove again. Add sugar and salt to the water. Bring the liquid to a boil and pour it back into the jar. Leave for 15 minutes with the lid closed.

5. We repeat the same manipulations as in the previous step. When the water boils, remove the pan and add vinegar. Turn off the stove. Mix the contents of the pan. Pour marinade over cucumbers in a jar. Cover with a lid and roll up. Leave the seam to cool.

Bon appetit!

Pickled cucumbers without sterilization in a 1.5-liter jar

This is an excellent winter option for rolling cucumbers. They turn out very tasty and crispy: good for vinaigrette, Olivier salad, boiled, fried or stewed potatoes.

 Cooking time – 3 hours 10 minutes.

Cooking time – 1 hour 10 minutes.

Number of servings – 1.

Ingredients:

• Cucumber – 1 kg.
• Salt – 1 tbsp.
• Sugar – 2 tbsp.
• Vinegar 9% – 3 tbsp.
• Bay leaf – 2 pcs.
• Horseradish leaf or root – 1 pc.
• Currant leaf – 1-2 pcs.
• Allspice peas – 5 pcs.
• Garlic – 2 teeth.
• Dill – 1 pc.
• Water – 2-3 l.

Cooking process:

1. Rinse the cucumbers under running water. Pour cold water into a large saucepan or basin and add a little salt. Place cucumbers in water and leave for 2-3 hours.

2. Pour baking soda onto a sponge and clean the container for rolling cucumbers. Wash the jar and lid thoroughly. Let it dry. We wash the dill, horseradish, bay and currant leaves. Peel the garlic cloves. Place the ingredients at the bottom of the jar.

3. Take the cucumbers out of the basin and cut off the ends on both sides. We distribute them so that they fit snugly against each other in the jar.

4. Pour water into a pan and put it on the stove (you can boil water in a kettle). When the liquid boils, pour it into the center of the jar, otherwise the container will burst. Cover the jar with a lid and leave for a while.

5. Pour water into the pan again and place it on the stove. As soon as the liquid begins to boil, drain the water from the jar into another container. Pour boiled water into a jar. Cover with a lid and wrap in a small blanket. Put the water on the stove again. Or boil it in an electric kettle. When the liquid begins to boil, pour the water out of the jar. Sprinkle the cucumbers with salt and sugar, pour in vinegar. Fill the contents of the jar with boiling water to the very top.

6. Sterilize the lid in boiling water for a couple of minutes and cover the jar. We roll it up and take it to any convenient place. Turn the jar up and down several times to dissolve the salt and sugar. Place on the floor upside down and let cool. Later we store it in a pantry or cellar.

Bon appetit!

How to prepare crispy cucumbers with vinegar and vodka in jars?

Adding vodka when rolling cucumbers has its advantages: cucumbers do not become moldy, do not ferment, are perfectly stored under nylon lids and turn out very crispy and tasty.

Cooking time – 7 hours.

Cooking time – 50 minutes.

Number of servings – 2.

Ingredients:

• Gherkins – 4 kg.
• Sugar – 4 tbsp.
• Salt – 4 tbsp.
• Vinegar – 200 ml.
• Vodka – 100 ml.
• Allspice peas – 6 pcs.
• Bay leaf – 2 pcs.
• Horseradish – ¼ root.
• Dill seed – 1 tbsp.
• Water – 3 l.
• Garlic – 1 head.

Cooking process:

1. Rinse small cucumbers in a stream of water and place them in a large container - a basin or pan. Pour in cold water and leave for 6 hours.

2. Clean jars and lids with soda. We wash them thoroughly. Place a pan of water on the stove. When the water boils, scald the jars and lids with it. Place the jars neck down on a towel. Place the lids next to the containers.

3. Peel the garlic and horseradish. Cut them into medium-sized cubes and put them in jars. Then we put the gherkins into the jar.

4. Pour water into the pan and place the container on the burner. Add bay leaf, pepper, dill, salt and sugar to the water. Turn on the stove and wait for the liquid with the ingredients to boil. Pour the brine into the jars up to the sides.

5. Leave the containers alone for 5-7 minutes with the lids closed. Then pour the brine back into the pan. Bring to a boil with the stove on. When the liquid begins to gurgle, pour 50 ml of vodka into each jar. Pour the brine into jars, roll up the containers with lids and turn them upside down. We wait until the jars of cucumbers have cooled, then we transfer them to the pantry for storage.

Bon appetit!

Sweet pickled cucumbers with vinegar for the winter

It is believed that this recipe belongs to German cuisine. Cucumbers turn out crispy, with an unusual sweet and sour taste. For rolling, it is better to choose not very large fruits - up to 10 cm.

Cooking time – 4 hours 10 minutes.

Cooking time – 1 hour 10 minutes.

Number of servings – 2.

Ingredients:

• Cucumber – 500-700 gr.
• Garlic – 3 teeth.
• Dill – 3 branches.
• Water – 500 ml.
• Vinegar 9% – 50 ml.
• Salt – 1.5 tsp.
• Sugar – 3 tsp.

Cooking process:

1. Let's deal with cucumbers. First, we rinse them with tap water, and then put them in a large bowl or pan. Fill the cucumbers with cold water and leave for 3 hours. After a while, we take out the cucumbers one by one and cut them off at both ends. Let them dry.

2. Clean the jars with soda and a sponge. We wash them thoroughly. We sterilize in any convenient way. Place a pan of water on the burner. Turn on the stove and wait for the water to boil. Sterilize the lids in boiling water for 8-10 minutes.

3. Place peeled garlic and dill, washed with water, into the prepared jars. Place the cucumbers tightly. Sprinkle salt and sugar on top. Pour out the vinegar.

4. Filter the required amount of water for the brine in advance. Fill the cucumbers in jars with clean cold water. Place the containers on the bottom of a large saucepan lined with a towel. Pour water into the pan. Turn on the stove and bring the water to a boil. Boil the jars with their contents for no more than two minutes. Remove the pan from the heat and turn off the stove.

5. Remove the jars from the pan, cover with lids and roll up. Wipe with a dry towel and turn the lids down. We put it on the floor. We wrap ourselves in a blanket or blanket. Leave for 1-2 days. When the seams have cooled, transfer them to a cooler place for storage.

Bon appetit!

A simple way to prepare cucumbers with vinegar and aspirin

Cucumbers pickled according to this recipe taste slightly spicy and sweet and sour. Even in the absence of sterilization, seaming can be preserved until harvesting next season.

Cooking time – 3 hours 35 minutes.

Cooking time – 1 hour 5 minutes.

Number of servings – 2.

Ingredients:

• Cucumber – 2 kg.
• Water – 2 l.
• Garlic – 1 head.
• Horseradish leaves - to taste.
• Dill - to taste.
• Aspirin tablets – 4 pcs.
• Sugar – 25 gr.
• Black peppercorns – 3 pcs.
• Cloves – 3 pcs.
• Vinegar – 80 ml.
• Salt – 50 gr.

Cooking process:

1. Wash the cucumbers and immediately place them one by one in a large basin. Fill the cucumbers with cold water and leave for a couple of hours.

2. We check the jars for defects. Clean entire containers with soda and rinse thoroughly. Place the water in a saucepan to boil. Turn on the stove. When the water begins to gurgle, scald the lids with it for about 10 minutes.

3. Wait for the jars and lids to dry. Wash the horseradish leaves and dill with cool water, dry them slightly, and place the horseradish leaves on the bottom of the jars. Next we place the cucumbers as close to each other as possible.

4. Place a container of water on the burner. Turn on the stove and bring the liquid to a boil. Add pepper, cloves and dill to the jars. Fill the contents of the jars with boiling water. Leave for 10 minutes.

5. After a while, pour the water from the cans back into the pan. Turn on the stove again and bring the liquid to a boil. Pour it into the jars and let it brew for another 10 minutes. We repeat the procedure again. Add salt and sugar to the canned water poured into the pan.

6. Add aspirin and vinegar to the jars of cucumbers. We peel the garlic and also place it in containers. When the brine boils on the stove, pour it into the jars. Turn off the stove.

7.Roll up the jars and turn them upside down. Place it in this position in any convenient place for cooling. Then we store it in the pantry.

Bon appetit!

Delicious pickled cucumbers with apple cider vinegar

Apple cider vinegar, due to its low acid content, cannot spoil cucumbers if you overdo it. Apple cider vinegar is also beneficial for the functioning of the body: it normalizes stomach function, lowers blood pressure and breaks down fat cells.

Cooking time – 5 hours 5 minutes.

Cooking time – 1 hour 15 minutes.

Number of servings – 1.

Ingredients:

• Water – 1.5 l.
• Rock salt – 1.5 tbsp.
• Sugar – 4 tbsp.
• Apple vinegar – 150 ml.
• Bay leaf – 3 pcs.
• Black peppercorns – 5 pcs.
• Allspice peas – 5 pcs.
• Cucumber – 1 kg.
• Chili pepper – 1 pc.
• Dill umbrellas – 3 pcs.
• Garlic – 2 teeth.

Cooking process:

1. We first wash fresh cucumbers, and then put them in a larger container and fill them with cold water for 2-3 hours. After a while, we take the fruits out of the basin or pan and cut off the ends on both sides. We leave the cucumbers alone so that they have time to dry before rolling.

2. Separate 2 cloves of garlic from the whole head and peel them. Cut the garlic into thin slices. Using baking soda, clean the jar and rinse it with water. After drying, place chili pepper, garlic and dill on the bottom of the container (we wash it first and dry it). We distribute the cucumbers so that they fit tightly to each other.

3. Place a pan of water on the burner. Turn on the stove and boil the liquid. Pour boiling water into a jar of cucumbers. Leave for 15 minutes. Then pour the liquid into the sink. We repeat the procedure 2 more times.

4. Now let's prepare the mixture for the solution. Pour water into the pan again.Place the container on the stove to boil. As soon as the water boils, add salt and sugar to the liquid. When the ingredients have dissolved, add the bay leaf and both types of pepper. When it boils again, we begin to gradually pour vinegar into the liquid. At the same time, constantly stir the solution.

5. Fill the contents of the jar with the prepared brine. Cover with a lid and roll up. Turn the jar upside down and place it in this position in a convenient place. Then we store it in the cellar.

Bon appetit!

Step-by-step recipe for preparing cucumbers with vinegar and mustard

When prepared this way, cucumbers are not very spicy, but with a piquant twist, tasty and crispy. After 30 days, the seal can be opened and the salted fruits can be enjoyed.

Cooking time – 4 hours.

Cooking time – 1 hour.

Number of servings – 3.

Ingredients:

• Cucumber – 1.7 kg.
• Garlic – 2-3 teeth.
• Currant leaf – 5-6 pcs.
• Horseradish leaves – 1 pc.
• Water – 1.5 l.
• Sugar – 100 gr.
• Salt – 70 gr.
• Mustard – 3 tsp.
• Vinegar 9% – 60 ml.
• Parsley – 6 branches.
• Dill umbrellas – 3 pcs.

Cooking process:

1. Wash fresh cucumbers. For seaming, it is best to choose fruits that are small in size, strong and elastic. Place them in a basin and fill with cold water. Leave for 3 hours. After a while, we take the cucumbers out of the basin and cut off the ends of the fruits on both sides.

2. Choose fresh, strong greens for seaming and rinse them with cold water. Dry lightly.

3. Peel the garlic cloves and cut into thin slices. Now we take the jars and lids and check them for cracks and chips. Sterilize containers with lids. Place greens in clean jars: dill, currant leaves and horseradish.

4. Place the cucumbers in jars. We try to place larger cucumbers on the bottom and smaller ones on top.Alternate a layer of cucumbers with a layer of garlic.

5. Place mustard and parsley on top of the cucumbers. Place a pan of water on the stove and turn on the equipment. Bring the liquid to a boil and pour into the container with cucumbers. Lightly tighten the lids on the jars and leave for 15 minutes.

6. Drain the water from the cans back into the pan. Pour salt and sugar into the liquid. When the marinade boils, cook it for another minute. Then add vinegar. Mix. Turn off the stove. Pour the prepared marinade into jars. Cover the containers with lids and screw them tightly.

7. Turn the jars upside down and place them in any convenient place. Wrap yourself in a warm blanket or rug. Then we transfer the containers to the cellar for storage, returning them to their normal position.

Bon appetit!

Crispy pickled cucumbers with vinegar and oil for the winter

For rolling, it is better to choose small cucumbers; if the fruits are large, they will need to be cut. The cucumbers are slightly sweet and very crunchy.

Cooking time – 3 hours 30 minutes.

Cooking time – 1 hour 15 minutes.

Number of servings – 1.

Ingredients:

• Cucumber – 400 gr.
• Onions – 1 pc.
• Refined oil – 150 ml.
• Vinegar 9% – 70 ml.
• Sugar – 4 gr.
• Salt – 5 gr.
• Allspice peas – 10 pcs.
• Bay leaf – 3-4 pcs.

Cooking process:

1. Wash small cucumber fruits under running water. Trim the ends of the cucumbers on both sides. Cut into round slices.

2. Peel the onion. Lightly wash it and cut it into two parts along the head. Then cut each part into half rings.

3. Take a large bowl and place cucumber slices and onions in it. Add salt, sugar, pepper. Add bay leaf, oil and vinegar. Stir and leave for a couple of hours.

4. Clean the container with soda. Wash the jar and lid thoroughly.We sterilize them in any convenient way.

5. After 2 hours, place the bowl with cucumbers and other ingredients on the burner. Turn on the stove and cook the mixture until the cucumber slices change color. Transfer the mixture into a jar.

6. Line the bottom of the pan with a napkin or towel. We put it on the stove. Place a jar with the contents inside the pan and pour water to the level of the “shoulders” of the container. Turn on the equipment and bring the water to a boil. Reduce the heat and leave the jar to sterilize along with the contents for 15 minutes. Roll up the jar and turn the lid down. Place the container in any convenient place to cool. Afterwards we store it in the pantry.

Bon appetit!