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 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
15 best cucumber recipes for the winter - canned, pickled, saltedThe harvesting season is in full swing. Many housewives will can or are already canning cucumbers. What are the ways to do this?
It would seem that what can you tell us about pickling cucumbers? But almost every housewife has her own tricks to make the preparations tastier, healthier, and store them easier and longer.
1. Canned cucumbers with red currants.
Ingredients: Cucumbers 600 grams; Garlic 2 cloves; One onion; Red currants 1.5 cups; Black pepper, three peas; Three cloves; Water 1 liter; Sugar - 1 tbsp; Salt 2.5 tbsp. ;
Wash the cucumbers. Place spices at the bottom of the jar. Place the cucumbers vertically in jars. We clean the currants (0.5 cups) from the branches, sort them and wash them. Distribute the berries between the cucumbers. Pour hot brine over the cucumbers, immediately cover with lids and sterilize for 8-10 minutes. Next we roll up the cans and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currants (1 cup).
2. Cucumbers in spicy tomato sauce.
Wash the cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.
Let's prepare: Garlic - 180g, Tomato paste - 150g (3 full tablespoons), Sunflower oil - 250ml, Sugar - 150g, Salt - 31 tbsp. While working, you can add salt to your taste. Vinegar 6% - 150ml, Hot paprika - 1 tsp, Black pepper. they say - 1 tbsp.
Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only lengthwise. Press the garlic through a press. Add all ingredients except vinegar. Place on moderate heat. After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet. Let the cucumbers simmer for another 15 minutes. Add vinegar. The total simmering time is 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. Place the cucumbers in prepared sterilized 0.5-liter jars. Pour in the sauce and sterilize for 25-30 minutes. Close the jars and turn them over until they cool completely.
3. Cucumbers with apples (marinated and lightly salted).
Products: for a 3-liter jar, apples (sour) 1-2 pcs., Garlic 3-4 cloves, dill (umbrellas)
cherry leaf, currant leaf (handful), allspice peas 12 pcs., cloves 12 pcs., bay leaf 4 pcs., sugar 5 tsp., salt 4 tsp., vinegar essence 2 tsp. (almost), cucumbers - 1.5 - 2 kg (depending on size)
Cucumbers marinated with apples: Cut the garlic into slices, wash the greens. Place washed cucumbers into clean jars, interspersing them with spices and apple slices (do not peel). Fill the jar with boiling water and let stand for 20 minutes. and pour into a saucepan. Boil this water again, add sugar and salt to it. Fill the cucumbers with syrup to the top, wait 10 minutes, pour the brine into the pan again. Boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, fill it with boiling syrup and roll up the boiled lids. Turn the jars over and wrap them until they cool. Cucumbers are stored at room temperature or in a cool place.
Lightly salted cucumbers (hot method): Place cucumbers with spices and apple slices in a deep container. In hot water (per 1 liter) dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cooled, then put in the refrigerator. The next day, the cucumbers are ready to eat. 
4. Pickles for the winter.
Products: For a 1 liter jar: Cucumbers - how much will it take, Umbrella of dill - 1 pc., Horseradish leaf - 1 pc.
Garlic - 5-6 cloves, Hot pepper - 3-4 rings, Bell pepper - 2 rings, Currant leaves - 2 pcs., Coarse salt - 20 g, Acetyl (crushed) - 1.5 tablets
Pour cold water over the cucumbers and leave for 4-6 hours. Prepare the jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. Place a horseradish leaf, a sprig of dill, and currant leaves at the bottom of the jar. Fill the jar tightly with cucumbers. Add the garlic cloves and add the peppers. Pour boiling water over, cover with lids and let cool enough to handle. Drain the water into the pan. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into the jars. Pour boiling cucumber water over the cucumbers, one jar at a time. To the top. Close the jar immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and place in a pre-prepared “warmth”. Leave the pickled cucumbers for a day.
5. Pickled cucumbers with gooseberries.
The recipe has been tested several times. There are never misfires. For several years I have been sealing cucumbers according to this recipe - the jars do not explode or become cloudy.
Products: For four liter and three 700-gram jars: Small cucumbers - 4 kg, Gooseberries - 0.5 kg, Garlic - 1 head, Cherry leaf - 10 pcs., Currant leaf - 5 pcs., Large horseradish leaf - 1 pc. ,Dill - 1 branch-stem with an umbrella, Black pepper - 10 peas, Cloves - 10 flowers, Small horseradish root - 1 piece, Spring water - 3.5 liters, For the marinade (per 1 liter of water): Salt - 2 Art. l.
Sugar - 3 tbsp. l., Vinegar 9% - 80 g
Wash the cucumbers thoroughly. Pour cold water over the cucumbers for 3-4 hours. Wash the greens and dry with napkins. Chop finely. Peel the garlic and horseradish root and also finely chop. Place everything in a bowl and mix well. Cut off the butts of the cucumbers. Sterilize jars. Place a tablespoon of mixture of herbs, garlic and horseradish into each jar. Place the cucumbers tightly, sprinkle a handful of washed gooseberries on top. Boil water, pour in cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, and vinegar to the water drained from the cucumbers. Cook the marinade over low heat for 10-13 minutes. Fill the jars with marinade to the top so that even a little flows out. Boil the lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers over and keep them under the blanket for another two days.
6. Pickles for the winter.
Products: For a 3-liter jar: Cucumbers - 2 kg, Dill (umbrellas) - 3-4 pcs., Bay leaf - 2-3 pcs.
Garlic - 2-3 cloves, Horseradish root - 1 pc., Horseradish leaves - 2 pcs., Cherry leaves - 1-2 pcs.
Or oak leaves (optional) - 1-2 pcs., celery, parsley and tarragon - 3 sprigs each
capsicum and bell pepper (optional) - 1 pc., black peppercorns - 5 pcs.
For brine, per 1 liter of water: Salt - 80 gr.
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After this, rinse the cucumbers with clean water, wash the greens and put everything in a prepared jar. Place layers of spices, cucumbers, spices and cucumbers on the bottom of the jar, place dill on top. Prepare brine (dissolve salt in cold water), pour brine over cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After this, when a white foam appears on the surface, drain the brine, boil well and pour it back over the cucumbers in the jar. Immediately cover with the prepared lid and roll up. Turn the jar upside down on the lid, wrap it thoroughly (cover with a warm blanket) and leave to cool. 
7. Pickled cucumbers, sterilized without vinegar.
A recipe for pickled cucumbers without vinegar allows you to make fragrant and crispy cucumbers for the winter.
Ingredients: Cucumbers - 1 kg, horseradish root - 50 g, garlic - 1-3 cloves, bay leaf - 1-2 pcs.
oak leaves - 1 pc., cherry leaves - 1 pc., black currant leaves - 1 pc., mustard (grains) - 1-3 pcs., dill - 30-40 g, dill (seeds) - 2-3 pcs. ,For brine:,Water - 1 l,Salt - 2 tbsp.
The cucumbers are placed in jars, filled with brine, covered with lids and kept for 3-4 days at room temperature (for lactic fermentation). Then the brine is drained from the jars and boiled. Cucumbers are thoroughly washed in cold water. Place them in jars again, adding spices and seasonings for the aroma, density and fragility of the cucumbers. Pour boiling brine into the jars of cucumbers and sterilize at a temperature of 80-90°C: liter jars - 20 minutes, three-liter jars - 40 minutes.
8. Pickling cucumbers in jars is the simplest and most delicious recipe.
Ingredients: Water - 1 l, Salt - 50 g, Cucumbers - as much as it takes, Spices to taste.
A small amount of cucumbers can be pickled without pasteurization in glass jars. Fresh, preferably the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with a boiling (but it can also be cold - this is a cold way to pickle cucumbers) 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin lids, boiled in water, but not sealed, but placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and sealed using a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.
9. Pickled cucumbers and tomatoes (very simple and tasty recipe)
This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.
Ingredients: For a three-liter jar: Cucumbers - as much as it will take, tomatoes - as much as it will take, citric acid - 0.5 tsp, salt - 70 g, Sugar - 1.5 tbsp, bay leaf - to taste, pepper peas - to taste
onions - 2-3 pcs., garlic - 3-4 cloves, sweet pepper - 2-3 pcs., cherry, currant, oak leaves - 3-4 pcs., amaranth (schiritsa) - 1 sprig
At the bottom of a dry steamed jar put dill, horseradish, 3-4 leaves of cherry, currant, oak, and a sprig of agaric (to make the cucumbers crunchy). Place cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 l) - be careful not to crack the jar. Immediately roll up, turn upside down and wrap until completely cool.
10. Secret recipe for awesome cucumbers “You’ll lick your fingers”
Products: Cucumbers - 4 kg, Parsley - 1 bunch, Sunflower oil - 1 cup (200 grams), Table vinegar 9% - 1 cup, Salt - 80 grams, Sugar - 1 cup, Ground black pepper - 1 dessert spoon, Garlic - 1 head.
4 kg of small cucumbers. Mine. You can trim the tails and noses slightly. Cut the larger cucumbers lengthwise into 4 pieces. Cut the smaller ones in half lengthwise. Place the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not fill the 100-gram glass to the top on your finger). Pour a glass of sugar and a dessert spoon of ground black pepper into the resulting marinade for cucumbers. Cut the head of garlic into slices and place in a saucepan. We wait 4-6 hours. During this time, the cucumbers will release juice - the pickling will take place in this mixture. We take sterilized 0.5 liter jars and fill them with pieces of cucumbers: place the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with the prepared lids and sterilize for 20-25 minutes. We take it out and roll it up tightly. Place the jars upside down, wrap them in towels until they cool completely. 
11. Marinated cucumber salad
An excellent cucumber recipe for the winter.
For a 0.5-liter jar: Cucumbers, Onions - 2-3 pcs., Carrots - 1 pc., Garlic - 1 clove, Dill seeds (dry) - 1 teaspoon, Bay leaf - 1-2 pcs., Allspice - 2 peas, For the marinade (for 8 0.5 liter jars): Water - 1.5 liters, Salt - 75 grams, Sugar - 150 grams, Table vinegar - 1 glass
0.5 liter jars with lids must first be sterilized. Wash the cucumbers. We peel the onions, 2-3 medium onions and 1 carrot are used for each jar. Cut the cucumbers crosswise into centimeter slices. We also cut the onion into thin rings, and grate the carrots on a coarse grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so on up to the top of the jar we alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 g of salt in it (about 3/4 of a 100-gram glass), 150 g of sugar and finally pour in a glass of table vinegar. Fill the jars with boiling marinade, cover with lids and sterilize for 35 minutes at low boil. We take it out, roll it tightly, you can turn it over, but if you want to maintain a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover the pickled salad and let it cool until the next day.
12. Lightly salted cucumbers with vodka.
Ingredients: cucumbers, horseradish leaves, cherry leaves, currant leaves, bay leaves, dill umbrellas, black peppercorns, 50 ml of vodka, 2 tbsp. salt.
Wash the cucumbers thoroughly and cut off the ends on both sides. Wash all the greens and place them in a saucepan, add peppercorns and place cucumbers on top. Prepare the brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cold brine over the cucumbers, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.
13. Lightly salted cucumbers “Spicy”
Ingredients: 1 kg of small cucumbers, 4-5 cloves of garlic, ½ pod of hot pepper, a large bunch of dill, 6 tbsp. coarse salt
Take young and elastic cucumbers, rinse. Cut off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. Place 2/3 of the total amount of dill and thinly sliced garlic at the bottom of the jar. Then place the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Place salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and pour the resulting salt solution over the cucumbers again. Cover the jar with a saucer, on which place a small weight, for example, a small jar of water. Leave the cucumbers at room temperature for 2 days.
14. Summer salad for the winter.
In a sterile jar (I have 1 liter) put 3-4 sprigs of dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a ring of hot pepper, cut 1 medium-sized onion into rings, cut 1 sweet pepper into strips ( I always take either yellow or orange pepper for a variety of colors), then cut cucumbers, but not thinly, and tomatoes (it is advisable to take strong, fleshy, well-brown tomatoes so that they do not become limp and turn into mush). When adding vegetables, compact them a little. Then put 4-5 pcs on top. allspice, 2 cloves, 2-3 bay leaves. Prepare the brine: for 2 liters of water, 0.5 cups (250 g) of sugar, 3 level tablespoons of salt; when it boils, pour in 150 g of 9% vinegar and immediately pour the brine into jars (this brine is enough for 4-5 liter jars) . Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll them up.
In winter, when serving, pour the brine into a separate bowl, place the vegetables (without spices) in a salad bowl and pour over vegetable oil to taste. 
15. Grandma Sonya’s pickled assortment.
For 3 l. jar: Marinade: 2 tbsp salt, 6 tbsp sugar, 100 g vinegar 9%
At the bottom of the jar we put a grape leaf, 1 leaf of red. currants, 1 black leaf currants, a bunch of dill along with the inflorescence, 2 laurel. leaf, horseradish root (the size of an index finger), 1 pod of hot pepper, 10 black peas. pepper, 2 cloves of garlic. We put vegetables in a jar (anything - cucumbers, tomatoes, onions, sweet bell peppers, cauliflower, white cabbage).
Pour 1150 ml of boiling water into each jar (1 liter 150 ml). Let it sit for half an hour. Then pour all the water from the cans into a large saucepan (or two), add salt, sugar, vinegar, and boil for 2-3 minutes. Now pour the marinade back into the jars, close the lids, turn them upside down and wrap them in a warm blanket. 
Cucumber is a very healthy vegetable. Its only drawback is that it does not keep fresh for long. However, this is fixable, because it is quite simple to carry out such a procedure as pickling cucumbers. The recipes are quite varied. As a result, you can get a delicious snack that is so pleasant to enjoy at any time of the year.
How to prepare cucumbers for pickling
A very important step is preparing the fruits for pickling. To do this, it is better that the cucumbers have an average size, no more than 10 cm. It is recommended to pickle vegetables of different varieties separately, because they can behave differently in the marinade. First, the cucumbers must be soaked in cold water. This is done so that the vegetables absorb water, as a result of which they become elastic and do not wrinkle when salting.
Spices and herbs for pickling
There are various recipes for pickling cucumbers. At the same time, the main requirement for the herbs and spices that are used is their freshness. Such herbs contain large amounts of vitamin C, as well as substances with bactericidal properties. Thanks to this, the cucumbers will not turn sour and the jars will not explode. If you do not have the spices and spices specified in the recipe, you can replace them with others that you prefer, while trying to maintain the harmony of taste and aroma.
Crispy cucumbers marinated with spices
You can take the following recipe for pickled cucumbers. For 5 kg of fresh fruit you will need 10 cloves of garlic, the same number of currant leaves, horseradish, dill umbrellas, peppercorns, mustard seeds. In addition, you will need 2.5 liters of water, 3 tablespoons of salt and 5 tablespoons of sugar. It is recommended to take 9 percent vinegar. For these proportions you will need 150 grams. Despite the fact that there are different recipes for pickling cucumbers, the set of spices is usually the same. The fruits are pre-soaked for 4 hours. The jars are sterilized. Greens and cucumbers are laid out in them. Place about a teaspoon of mustard seeds on a liter jar. A mixture of water, salt and sugar is boiled. After the marinade is removed from the heat, vinegar is added to it. Hot liquid is poured into jars, which are sterilized for 5 minutes.
Another recipe for pickled cucumbers
The recipe for pickled cucumbers can be as follows. A variety of spices are placed at the bottom of the prepared jars: horseradish leaves, cherries, parsley and dill, allspice. Place washed vegetables on top. The marinade is poured into the jars, after which they are sterilized for 10-15 minutes and rolled up. The proportions of spices may vary, it all depends on the preferences of the cook. For the marinade, add 4 teaspoons of salt, 2 tablespoons of sugar and the same amount of vinegar to a liter of boiling water. The liquid is poured into the prepared container with hot fruits.
Conclusion
In order to pickle cucumbers, you can use a wide variety of recipes. Most housewives have their own secrets that make their dish original and unique. You can also find different proportions of salt and sugar for the marinade. By experimenting, trying different options, you can find your own recipe for pickled cucumbers prepared according to which you will like best.
Crispy pickled cucumbers
Crispy pickled cucumbers
It is better to select the smallest cucumbers for harvesting. It is very good to prepare cucumbers from the last harvest; they are dense and elastic.
Ingredients:
I quote based on a 1 liter jar.
- cucumbers (preferably small ones);
- vinegar 9%;
- water;
- spices;
- laurel 3 pcs. ;
- allspice 5 pcs. peas;
- garlic clove;
- one small onion (peeled) can be cut into 2 parts;
For the marinade:
- water 500ml;
- coarse table salt 2 tsp;
- granulated sugar 4 hours l.;
- vinegar 9% 4 tbsp. l..
Preparation of pickled crispy cucumbers
1. Wash the cucumbers thoroughly and cut off the ends. Place cucumbers and spices in jars.
2. Boil the marinade and pour it over the cucumbers in jars, cover with lids. Now the jars with the lids on should be sterilized. Sterilize in boiling water for 10 minutes.
3. Place lids on sterilized jars of cucumbers. Next (be careful) comes a very important operation: the rolled up cans should be cooled as quickly as possible. It is this procedure, in the form of a sharp temperature change, that makes our cucumbers especially crispy. Here is the signature recipe crispy pickled cucumbers from
Alexander Gushchin
I can’t vouch for the taste, but it will be hot :)
Content
Pickled cucumbers remain one of the most popular cold appetizers. Every housewife has her own delicious recipe. Making the preparation is not so difficult: it is best to use large three-liter jars, but you can get by with small ones. If possible, choose cucumbers from your own plot, and if you buy, give preference to small fruits.
How to cook pickled cucumbers
Before you start pickling cucumbers, choose the right vegetables. A few secrets of experienced housewives will come in handy. In general, pickling has undeniable advantages: it is a high guarantee of the safety of seams, simplicity of the process and excellent results. The preparations can be used as a side dish, added to dishes or consumed on their own. To make crispy pickled cucumbers, check out these tips:
- The skin of cucumbers should have pimples, black spines and not be smooth.
- Choose vegetables that are even green in color and not too dark. Their light areas should have a yellowish tint.
- Properly selected cucumbers should not be bitter.
Choose small fruits that can fit completely into the jar.
The marinade for cucumbers, which is a sweet and sour mixture, is of considerable importance. Salt, granulated sugar, selected spices, herbs and spices, vinegar or citric acid are dissolved in water. To decide how to pickle cucumbers correctly, it is recommended to first soak them for several hours so that they become stronger and more elastic. To prevent glass jars from exploding, add a pinch of mustard seeds to the mixture. For a quick effect, cucumbers need to be pricked with a fork or the ends cut off. After rolling, the jars are placed upside down and wrapped until they cool completely.
Pickled cucumber recipes
To decide how to preserve cucumbers for the winter in jars, you need to decide on the filling method, which can be hot, cold or sterilized. In the first option, the jar with the contents for heating is filled with boiling water or marinade two or three times for about 3-5 minutes. At the last filling, add vinegar, after which you can roll up the lid. In the second method, the contents are poured with cold marinade, after which the seaming is performed without heating. In the third method, the jars are sterilized. The following are used as additives:
- allspice (pink or white) pepper;
- cloves;
- garlic;
- Bay leaf.
black pepper;
Crispy
- Number of servings: 4 persons.
- Calorie content of the dish: about 70 kcal.
- Purpose: lunch, dinner.
- Kitchen: shared.
Before you can make cucumbers crispy and spicy using home canning, you will need to buy the required amount of small vegetables. Before rolling, they will need to be packed tightly into the jars. The recipe for crispy pickled cucumbers involves using only dill as fresh herbs.
Ingredients:
- Dill – 1 bunch;
- Sweet onion – 1 head;
- Apple cider vinegar – 1.5 tbsp;
- Water – 1 tbsp.;
- White peppercorns – 2 tsp;
- Dill seeds – 2 tsp;
- Coarse salt – 3 tbsp.
Cucumbers – 900 g;
Cooking method:
- Crush the white pepper and mustard seeds in a mortar, place them in a small saucepan, adding the vinegar, water, coarse salt, sugar, and dill seeds.
- Bring the mixture to a boil over medium heat.
- After boiling, pour the liquid into jars. Start closing after a day.
Place thinly sliced onions, cucumber slices into two-liter jars and place dill on top.
Without vinegar
- Number of servings: 12 persons.
- Calorie content of the dish: 28 kcal per serving.
- Purpose: lunch, dinner.
- Cuisine: Russian.
This pickling of cucumbers is great for those who do not like to use vinegar when preparing twists for the winter according to the classic recipe. You will need a lot of ingredients: the dish is seasoned not only with dill, but also with red chili pepper. The prepared twists will be the same as in the photo with homemade food recipes.
Ingredients:
- Carrots – 1 pc.;
- Chili pepper – 1 pc.;
- Red bell pepper – 1 pc.;
- Celery leaves – 3 pcs.;
- Horseradish leaves – 1 pc.;
- Black currant leaves – 10 pcs.;
- Dill – 2 pcs.;
- Garlic – 1 head;
- Black peppercorns – 1 tbsp;
- Salt – 2 tbsp.
Cucumbers – 1 kg;
Cooking method:
- To prepare the brine, boil a liter of water with two level tablespoons of table salt.
- After boiling, fill the contents of the jars with the prepared liquid, but do not seal them.
- Let the containers stand for 5 days, then drain the brine and refill the contents with the hot mixture. After this you can start twisting.
Layer cucumbers, sliced bell peppers, and carrots into 1.5-liter jars. Then add the leaves and other ingredients.
In liter jars
- Number of servings: 12 persons.
- Calorie content of the dish: 32 kcal per serving.
- Purpose: lunch, dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Cooking time: 180 minutes.
Homemade and crispy cucumbers are great for salads. For pickling in liter jars, select fruits no longer than 8-10 cm. Before cooking, they must be soaked in cold water for at least two hours. After this, all that remains is to rinse them thoroughly and carefully place them in a jar in an upright position.
Ingredients:
- Garlic – 3 cloves;
- Leaves of cherry, laurel, black currant - 3 pcs.;
- Black pepper – 5 pcs.;
- Dill - a pair of umbrellas;
- Hot pepper - to taste.
Salt, sugar, vinegar - 2 tsp each;
Cooking method:
- With a break of 10 minutes, pour boiling water over the cucumbers, and for the third time, pour in the marinade. To prepare it, you will need to add granulated sugar, a little salt, and vinegar to boiling water.
- Cover the jars with a lid.
Place the fruits in jars, then place cloves of garlic and pepper in the middle, and dill umbrellas on top.
Fast
- Number of servings: 4 persons.
- Calorie content of the dish: 20-30 kcal per serving.
- Purpose: lunch, dinner.
- Cuisine: European.
- Difficulty of preparation: easy.
Cooking time: 120 minutes.
This recipe for quick pickled cucumbers is great for those who don’t want to wait until the twists are ready. Instead of glass jars, you need to use a regular plastic container. Prepared vegetables are used as a snack or as an addition to various salads, for example, Viennese salad, with mushrooms and corn, with walnuts, etc.
Ingredients:
- Honey – 2 tsp;
- Garlic – 2 cloves;
- Salt – 1/2 tsp;
- Grape/apple cider vinegar 6% - 1 tbsp;
- Cayenne pepper – 1/2 piece;
- Freshly ground allspice – 0.5 g;
- Parsley – 5 g;
- Dill – 5 g.
Cucumbers – 300 g;
Cooking method:
- Mix salt and honey, add vinegar and whisk everything well.
- Place fresh cucumbers in a small container, cover with the spicy mixture, pour over the marinade and sprinkle with pepper (freshly ground).
- Shake the closed container for about half a minute and put it in the refrigerator for about an hour and a half.
Cut the main ingredient into 4 equal parts lengthwise, then chop the pepper, herbs, and garlic.
Lightly salted
- Number of servings: 8 persons.
- Calorie content of the dish: 17 kcal per serving.
- Purpose: lunch, dinner.
- Kitchen: shared.
- Difficulty of preparation: easy.
Cooking time: 60 minutes.
The question often arises of how to prepare lightly salted cucumbers as quickly as possible so that they are beautiful, as in the photo in the recipe book. To do this you need to use a very simple method. It involves the use of only three components, which reduces cooking time. The main thing is to taste the dish for salt before storing the vegetables.
Ingredients:
- Garlic – several cloves;
- Salt - to taste.
Cucumbers – 1 kg;
Cooking method:
- Add finely chopped or crushed garlic, dill and salt.
- Shake the contents, then place the bag in the refrigerator for 20-30 minutes.
Cut the fruits into 4 parts and place them in a small plastic bag.
With dry mustard
- Number of servings: 8 persons.
- Purpose: lunch, dinner.
- Cuisine: Danish.
- Difficulty of preparation: medium.
Cooking time: 120-180 minutes.
Experienced housewives know how to pickle cucumbers for the winter with dry mustard in order to please their family all year round. A simple recipe can complement your collection of marinades and brines. You can prepare a snack without a visual photo - everything is done very easily and simply. Be sure to soak the fruits in cold water to remove dirt and traces of chemical fertilizers.
Ingredients:
- Vegetable oil, vinegar - 1/2 tbsp each;
- Salt – 50 g;
- Garlic – 1.5 heads;
- Sugar – 3 tbsp;
- A pinch of mustard powder;
- freshly ground black pepper – 2.5 tsp.
Cucumbers – 1.7 kg;
Cooking method:
- Mix all ingredients in a bowl, then set aside to marinate in the cold for 2-3 hours.
- Place the resulting mass into small jars with a volume of 300-500 ml.
- Pour the marinade formed in the cucumbers, then roll up the containers.
Cut the vegetables lengthwise into 4-6 pieces, chop the young garlic.
For Olivier salad
- Number of servings: 8 persons.
- Calorie content of the dish: 30-40 kcal per serving.
- Purpose: lunch, dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Cooking time: 120-180 minutes.
For the Olivier salad, beloved by many, instead of pickled ones, you can use ordinary pickled cucumbers, the recipe for which is extremely simple. Remember that their frequent use can be harmful due to the presence of acetic acid in the composition, which irritates the gastric mucosa.
Ingredients:
- Water – 400 ml;
- Salt – 100 g;
- Peppercorns – 8-10 pcs.;
- Garlic – 1 pc.;
- Cherry leaves – 5-6 pcs.;
- Dill – 1/2 bunch.
Cucumbers – 800 g;
Cooking method:
- Throw two or three medium-sized garlic cloves inside each container, then add a few black peppercorns and 50 g of salt. Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!
Place dill and cherry leaves on the bottom of sterilized jars, then place the vegetables tightly (don’t forget about soaking), vertically.
