Cucumber pickling recipe. Harvesting cucumbers for the winter: the best recipes in liter jars. To pickle vegetables

Salting is a popular way of preparing vegetables for the winter, including crispy cucumbers that go well with any meal. Salting cucumbers for the winter is tens and even hundreds of the most different recipes which differ in the amount of salt, seasonings used, and salting methods.

In order for the harvesting of cucumbers for the winter to be successful, you need, as always, to carefully approach the issue of choosing vegetables. The cucumbers must be strong and free from damage. Therefore, harvesting cucumbers on the day of picking from the garden is considered optimal. It is also advisable to sort the cucumbers by size so that they are equally saturated with salt and seasonings.

You should be aware that chlorinated water is not a suitable option for salting. Of the spices, experienced housewives advise currant, cherry and oak leaves. You can also use grape leaves, bay leaves, garlic, onions. Before pickling cucumbers, it is recommended to soak and change the water to get rid of the bitterness.

The main type of preparation, besides, is hot and cold salting.

A hot way of pickling cucumbers in jars.

Spice leaves are spread at the bottom of the cans, then the cucumbers are tamped tightly. Between the cucumbers, you can also add cherry leaves, currant leaves, etc. Then the cucumbers are poured with boiling water and covered with sterilized lids, wait 3 minutes and the water is drained. Then the cucumbers are poured again and wait 5 minutes. Then the water is drained and poured with boiling brine with 30 g of salt per liter. The cans are rolled up and cooled.

There is also another recipe. Cucumbers are poured with boiling brine and kept for a day, and then placed in the basement for 7-8 days. When the cucumbers are ready, the brine will need to be drained into a saucepan, the jars should be washed and sterilized. The cucumbers will need to be refilled with a new portion of spices and filled with boiling brine (drained). It remains to seal with lids and cool. In both cases, it is recommended to cool quickly.

Cold way of pickling cucumbers for the winter.

Cucumbers with spices are placed in jars, poured with cold solution - 50-60 g of salt per liter. To obtain brine, the salt is dissolved in a small volume of water and then poured into cold water. Then you should cover the jars with gauze and wait a couple of days to ferment. Then the banks are placed in a cool place for a week and a half at a temperature of 1-4 degrees or for a week at a temperature of 17 degrees. When the fermentation process is complete, you need to top up the brine and seal the jars without sterilization (hermetically sealed). Such cucumbers are stored at a temperature not exceeding 4 degrees.

Pickling cucumbers for the winter can be done according to other recipes. For example, cucumbers can be salted in barrels - not only oak, but also plastic. The method of pickling cucumbers in packages is also popular.

Pickled cucumbers were cooked back in Ancient rome... However, time passed, history changed, and the dish began to be considered primordially Russian. Today, there are a huge number of variations in the preparation of such pickles for the winter. We offer the most successful and interesting ones.

A famous dish of classic Russian cuisine is made from:

10 kg of vegetables;
300 g dill;
60 g horseradish leaves;
1 handful of black currant berries;
60 g of salt per 1 liter of brine.

Method of creation:

For winter harvesting, vegetables of the same size are selected and thoroughly washed under running water.
The bottom of the cans is lined with dill and horseradish leaves, on which layers of cucumbers are laid.
Vegetable layers alternate with herbs and berries.
The containers are filled with boiled brine and covered with sterilized lids.
For about a week, the jars are kept for fermentation, during which the resulting foam is removed with a clean spoon.
At the end of the allotted time, the jars are sealed and stored in the cellar or closet.

For those who follow the figure, it will be interesting to know how many calories are in this traditional Russian dish. There are only 11 calories per hundred grams of such cucumbers!

How to cook according to GOST?

The professional recipe used by process engineers in blank workshops can be easily executed at home, having prepared in advance:

cucumbers;
dill inflorescences;
cherry twigs;
sprigs of black currant;
horseradish leaves;
oak leaves;
garlic;
chilli;
salt, sugar, vinegar.

To get pickled cucumbers as a result in accordance with GOST, we follow this algorithm:

Vegetables are soaked in cold water.
After 2 hours, they are laid out in sterilized jars along with herbs, garlic and chunks of pepper. The fruits are poured cold water, which is immediately drained into the pan. This procedure is performed to determine the exact volume of liquid required for the marinade.
The brine is prepared at the rate of 150 g of sugar, a stack of salt and vinegar per 1 liter of water.
Dishes with vegetables are poured into a boiling mixture and preserved.

Pickled cucumbers with oak bark

To prepare a summer vegetable according to this recipe for a 3-liter jar, you will need:

2 kg of small cucumbers;
60 g salt;
2 inflorescences of dill;
3 cherry and currant leaves;
1 horseradish leaf;
a slice of chili;
head of garlic;
3 g of mustard seeds;
1 - 1.3 liters of water;
5 g of dry oak bark;
1 bay leaf;
5 allspice peas.

Preparation scheme:

The bottom of a sterilized jar is lined with cherry, currant and horseradish leaves, on which lavrushka, allspice and oak bark are laid out.
Cucumbers pre-soaked for several hours are sent to the container, which are immediately filled with hot boiled water.
After a day of fermentation, the liquid is poured into a saucepan and put on fire.
The remaining components, including salt, are reported to the jar.
As soon as the marinade boils, the dishes are filled with it, sealed and turned over.
After cooling, the product is taken to a cold place for storage.

Hot salting method

When using the hot method, the appetizer for the main course is tender, crispy and tasty.

For 3 cans of 1 liter you will need:

1.5 kg of small vegetables;
40 g salt;
litere of water;
3 inflorescences of dill;
3 cherry and bay leaves;
1 horseradish sheet;
head of garlic;
6 peas of allspice.

Cooking method:

The ingredients are laid out in clean cans and filled with boiling saline.
The brine is kept for 3 minutes, drained, brought to a boil again and poured into cans, which are kept in this state for twice as long.
The third time, when vegetables are poured with brine, the cans are rolled up, turned over and, after cooling, are taken to the basement or pantry.

Salted with mustard

To roll up a 2 liter jar in this way, you need:

cucumbers - 1 kg;
standard set of greens;
garlic;
5 g mustard seeds;
brine (40 g of salt per 1 liter of water).

The mustard in this recipe stops fermentation and prevents plaque build-up on pickled fruits.

The workpiece is done like this:

Pre-soaked vegetables are tightly packed in sterilized dishes with spices.
The dishes are filled with cold brine and left to ferment for 3 - 4 days, during which the emerging foam is removed.
After the specified time, the marinade is drained, boiled and poured again.
After adding the mustard, the containers are sealed.

Crispy pickles for the winter

There is nothing better than crispy cucumbers, which are easily obtained from such a selection of foods:

5 dill umbrellas;
20 currant leaves;
8 bay and horseradish leaves;
2 heads of garlic;
red and black pepper;
salt.

The amount of ingredients is indicated for 5 kg of cucumbers.

Cooking steps:

Vegetables are cut off "butts", after which the fruits are placed together with spices in a saucepan for soaking, filled with 4% saline brine and left under yoke.
After two days, the brine is filtered, the greens are removed, and the vegetables are distributed in jars with spices and a small amount of new greens.
The containers are filled with boiled marinade and sealed.

In a cold way

To make barrel cucumbers in jars, prepare in advance 2 kg of dense medium-sized fruits, as well as:

12 cherry leaves;
3 pieces of horseradish;
the same number of chives and dill umbrellas;
1.5 l of brine with a salt concentration of 75 g.

Preparation stages:

Greens, spices and cucumbers are distributed in sterilized jars.
Vegetables are filled with brine from cold purified water and sealed with tight plastic lids.

How to use rustic salt

A simple recipe for the execution of which it is enough to prepare:

cucumbers - 5 kg;
horseradish - 200 g;
garlic - 1 head;
hot pepper - 3 pods;
cherry, currant and oak leaves;
dill umbrellas;
spices and salt.

For the blank:

Sterilized jars are filled with spices, spices and cucumbers, which are replaced with leaves.
The containers are filled with cold 5% brine.
After turbidity, the brine is drained, the vegetables are washed, and all additional components, except for pieces of horseradish and pepper pods, are thrown away.
The dishes are again filled with cucumbers, which are immediately poured with freshly prepared cold brine with a lower salt concentration (4%).
The bottles are closed with plastic caps and sent to a cold storage room.

Quick lightly salted cucumbers in a jar

If the winter preparations have come to an end, and you really want a salt, then you should prepare:

vegetables for a 3-liter jar;
dill greens;
garlic;
salt.

In progress:

Greens with garlic, washed cucumbers and 75 g of salt are poured into a clean dish.
Vegetables are poured with boiled water.
After cooling, the jar, closed with a plastic lid, is moved to the refrigerator.

Unusual salting with vodka

To seal a 3-liter can, you need:

cucumbers;
vodka - 50 ml;
salt - 80 g per 1.5 l of water;
greens, garlic, spices, leaves - to taste.

Alcohol in this recipe acts as a preservative, prolonging the shelf life of the snack, but not affecting its taste in any way.

Cooking method:

Spices and pre-soaked vegetables are placed in a sterilized dish in layers, then salt is added.
The container with vegetables is filled with cold water, covered with a lid and set aside.
After the formation of a film on the surface, which cannot be removed, the brine is poured into a saucepan for boiling.
A glass of vodka and boiling brine are poured into the bottle. After that, the jar is sealed.

Canned cucumbers with red currants

An interesting way of preserving without vinegar, for which you should prepare:

cucumbers in a 3-liter jar;
200 g of berries;
garlic, herbs, spices;
50 g of salt;
20 g sugar;
1.5 liters of water.

To taste delicious pickles, follow this algorithm:

All the ingredients except berries are put into a sterilized jar, and boiling brine is poured.
After 10 minutes, the marinade is drained.
Currants are poured into the dishes.
The container with vegetables and berries is again filled with boiling brine and then sealed.

How to pickle with apples for the winter?

To diversify the winter menu will allow pickles from a liter can, rolled up according to a special recipe, for the execution of which you will need:

1 green apple;
6 - 7 cucumbers;
cloves, peppercorns, dill umbrella and garlic;
40 g salt;
10 g sugar;
15 ml vinegar.

Cooking method:

Spices and garlic are placed in a sterile jar, then apple slices without a core and cucumbers are placed.
The dishes are filled with boiling water, which after 10 minutes is drained and boiled again.
Before the third pouring, salt and sugar are added to the boiling water.
Vegetables with apples are poured with boiling brine, after which vinegar is poured into the container.
The rolled up jar is turned over and remains in this state until it cools down.

Cucumbers in spicy tomato sauce

To prepare an appetizer with a spicy pungentness, you need:

cucumbers - 4.5 kg;
garlic - 180 g;
tomato paste - 150 g;
lean oil - 250 ml;
granulated sugar - 150 g;
salt - 80 g;
apple cider vinegar - 150 ml;
hot paprika - 5 g;
ground pepper - 5 g.

To enjoy crispy, spicy fruit in winter, follow these steps:

Cucumbers are soaked in water for 2 hours, after which they are divided into 2 or 4 parts, depending on the size.
Vegetables are poured into a deep saucepan, to which all components are added, with the exception of vinegar.
Cucumbers are stewed for 40 minutes, after which vinegar is added to the pan, which is removed from the heat.
After 30 minutes, using a slotted spoon, the fruits are removed from the pan and laid out in jars, where they are then poured tomato sauce... After that, the containers are not tightly closed.
The jars are sterilized in a large pot of water for 10-15 minutes and sealed tightly.

Pickled cucumbers with gooseberries

The use of gooseberries in this recipe minimizes the amount of vinegar without sacrificing the quality of the vegetables themselves.

Required for execution:

cucumbers - 4 kg;
gooseberries - 500 g;
garlic, spices, leaves - to taste;
salt - 150 g;
sugar - 200 g;
vinegar - 80 ml.

The cooking steps are as follows:

The greens and garlic are chopped and mixed.
Prepared spice mixture, cucumbers and gooseberries are placed in sterile jars.
Cucumbers are poured with boiling water and kept in this way for 10 minutes.
The procedure is carried out twice more.
At the third boil, spices and vinegar are added to the brine.
The cans are filled with marinade and rolled up.

Salting cucumbers in jars - the easiest and most delicious recipe

To execute the simplest, but no less delicious recipe, you need:

cucumbers;
water - 1 l;
salt - 50 g;
spices to taste.

To pickle vegetables:

Clean cucumbers are placed in jars, which are sprinkled with spices and filled with cold brine.
The dishes are closed with nylon lids and kept at room temperature.
After 7 days, the brine is topped up, and the cans are rolled up and sent to the pantry.

Salted assortment of cucumbers and tomatoes

To reduce the time for preparing pickles separately, you can perform an assortment of:

cucumbers;
tomatoes;
spices and herbs;
brine (based on 25 g of salt, 50 g of sugar and 15 ml of lemon juice per 1 liter of water).

Preparation method:

Washed vegetables, spices and herbs are placed in sterilized dishes.
On the stove, water is brought to a boil with the addition of salt, sugar and lemon juice (at the end).
The assorted is poured with brine and rolled up.

Recipe "Lick your fingers" for the winter

To roll up 3 one and a half liter cans of an unsurpassed snack, you should take:

4 kg gherkins;
peppercorns, dill umbrellas and garlic;
250 ml of sunflower oil;
a similar volume of vinegar;
240 g sugar;
60 g of salt.

Cooking steps:

Cucumbers are placed in a deep saucepan, where oil, vinegar are poured, sugar and salt are added. After that, the container is placed in the cold for 3 hours.
After this time, spices are sent to the prepared dishes, and vegetables and a small amount of marinade are sent on top.
Sterilization is carried out for 20 minutes, after which the cans are sealed.

How to salt cucumbers for the winter without vinegar?

To get high-quality pickles that will be stored all winter, prepare:

cucumbers for 2 one and a half liter jars;
greenery;
water - 1.5 l;
salt - 50 g;
pod of hot pepper.

Pickles are prepared without vinegar in two stages:

Vegetables and herbs are placed in a saucepan, which are immediately poured with cold brine and left in a room with a temperature of 25 ° C for 3 days.
After this time, the brine is poured into a saucepan and boiled, the vegetables are washed and distributed in sterilized jars, the greens are thrown away.
Banks are filled with boiling brine and rolled up.

Sweet pickled cucumbers

Cucumbers with a sweetish taste are obtained if you pour them with marinade from:

piles of salt;
the same amount of vinegar;
2.5 shots of sugar;
herbs and spices to taste.

The amount of ingredients is indicated for 1 kg of cucumbers.

Cooking method:

Vegetables with herbs are distributed in sterile bottles, which are filled with boiling water twice.
Each time the cucumbers are infused for 10 minutes.
During the third boil, salt, sugar and vinegar are added to the brine.
Cucumbers are poured with marinade, and the containers are sealed.

In korean

Such pickles are distinguished by their special aroma and piquancy.

To bring the recipe to life you will need:

carrots - 200 g;
cucumbers - 2 kg;
lean oil - 180 ml;
vinegar - 150 ml;
Korean seasoning - 20 g;
salt - 25 g;
sugar - 50 g;
garlic - 2 heads.

To get a snack with an interesting oriental taste, the algorithm is as follows:

In a deep bowl, combine cucumbers divided into 4 parts, grated carrots, chopped garlic, oil, vinegar, seasoning, sugar and salt.
The mixture is laid out in clean cans.
A day later, the jars are placed in a large pot of water for sterilization, and then immediately rolled up.

1. Pickled and pickled cucumbers are not the same thing. For the preparation of the former, vinegar or citric acid is used, and for the latter, only salt.

2. Previously, cucumbers were salted in wooden barrels, but now this method is rarely used. It is much more convenient to salt vegetables in regular glass jars... Moreover, cucumbers turn out to be as tasty as barrels.

3. There are two methods of salting: cold and hot. In the first case, vegetables are poured with cold water, and in the second - most often, first with cold water, and then with hot infused brine. Jars of cold pickled cucumbers are closed with nylon lids and kept in the cold. Jars of cucumbers filled with hot water are rolled up with iron lids and can be stored at room temperature.

4. To make pickles thick and crispy, soak them in ice water for 3-4 hours. You can keep it longer, especially if purchased cucumbers.

5. Vegetables and herbs must be washed, and jars and lids must be sterilized.

6. After pouring the cucumbers with cold water, it is better to put a wide dish or basin under the jar. This is just for convenience: due to fermentation, liquid may seep through the lid.

7. Pickles will be ready in at least a month.

How to cook pickles

All ingredients are designed for one 3 liter can. You will need about 1-1½ kg of cucumbers and about 1-1½ liters of water for the brine.

However, it is better to determine the exact amount empirically: the cucumbers must be tamped very tightly, and the jar must be filled with water to the very edge.

A very simple recipe that does not take much time and effort. The cucumbers will be excellent.

The method of salting is cold.

Ingredients

2 horseradish leaves;
2 cherry leaves;
2 dill umbrellas;
2 cloves of garlic;
½ hot pepper - optional;
cucumbers;
3 tablespoons of salt;
water.

Preparation

Put horseradish leaves, currants and cherries, dill and coarsely chopped garlic and pepper on the bottom of the jar. Tamp the cucumbers tightly into the jar.

Dissolve the salt in a glass of water. Pour cucumbers with clean cold water up to half the jar. Then add the saline solution and completely fill the jar with cold water. Close the jar with a tight nylon lid and immediately put it in a cold place.

kulinyamka.ru

Vegetables will give the cucumbers an unusual, pleasant aroma. And in winter, salted carrots and peppers can be used to cook or decorate other dishes.

The salting method is hot.

Ingredients

3 carrots;
1½ bell pepper;
½ hot pepper;
1 horseradish root;
2 dill umbrellas;
cucumbers;
8-10 cloves of garlic;
7 black peppercorns;
7 peas of allspice;
2½ tablespoon salt
water.

Preparation

Cut the carrots into small slices and the hot peppers into small slices. Place coarsely chopped horseradish root and dill at the bottom of the jar. Tamp the cucumbers into a jar, alternating with carrots, garlic and all kinds of peppers.

Dissolve salt in clean cold water and pour over vegetables. Close the jar with a nylon lid and leave for 3 days at room temperature. Then pour the brine into a saucepan and bring to a boil.

It is not necessary to wash off the formed white bloom from the cucumbers. Pour boiling brine over them and roll up the jar. Place it upside down and cover warm blanket until it cools completely.

Thanks to the mustard, the cucumbers will acquire a light spice, and the rest of the ingredients will make them very fragrant.

The method of salting is cold.

Ingredients

2 dill umbrellas;
1 horseradish sheet;
3 black currant leaves;
3 cherry leaves;
cucumbers;
3 cloves;
3 tablespoons of salt;
1 tablespoon dry mustard
water.

Preparation

Place the dill, horseradish leaves, currants and cherries on the bottom of the jar. Tamp the cucumbers, alternating with garlic. Leave some space at the top of the can.

Pour salt and mustard into the jar. They will just take up the space left on top. Pour cucumbers with clean cold water. Close the jar with a nylon lid, shake slightly and place in a cool place.

Vodka will make the cucumbers even more crispy and aromatic, without being saturated with alcoholic taste.

The salting method is hot.

Ingredients

3 dried bay leaves
3 horseradish leaves;
1 dill umbrella;
2 cloves of garlic;
cucumbers;
water;
3 tablespoons of sugar;
2 tablespoons of salt;
100 ml of vodka.

Preparation

Put lavrushka and horseradish leaves, dill and garlic on the bottom of the jar. Tamp the cucumbers. Dissolve sugar and salt in clean cold water and pour over vegetables. Pour vodka on top.

Cover the jar with cheesecloth or a perforated lid. Leave the jar in a dark place at room temperature for 3 days, regularly skimming off the foam.

On the fourth day, pour the brine into a saucepan and bring to a boil. After 5 minutes, pour boiling brine over the cucumbers and roll up the jar. Turn over, wrap with a blanket and wait until it cools completely.

Cucumbers are obtained with a slight sourness and a barely perceptible bread flavor.

The salting method is hot.

Ingredients

water;
2 tablespoons of salt;
60 g rye bread;
5 dill umbrellas;
cucumbers.

Preparation

Pour water into a saucepan, dissolve salt in it, bring to a boil and cool. Break it open and place it on the bottom of the jar along with the dill. Cut the ends off the cucumbers and place the vegetables in the jar.

Pour in the chilled brine, close the jar with a nylon lid and leave at room temperature for 3 days. On the fourth day, drain and strain the brine. Bring it to a boil and pour over the cucumbers. If there is not enough brine, add boiling water to the jar.

Roll up the jar, turn it upside down and cover with a warm blanket.

Pickled, pickled cucumber ... Not just a vegetable from a can, but a real symbol of the Russian feast. Well, what is a table without a pickled cucumber?
Pickled cucumber - and a component of the eternal salad "Olivier", and a component of an appetizing pickle, and an appetizer for strong drinks. And just like that, with potatoes, sauerkraut crunchy cucumber is loved by everyone. Well, it's always a pleasure to prepare several cans of such pickles for the winter, it would be a good recipe.

Active cooking time - 1 hour 10 minutes. The ingredients are given in a 3 liter jar.

Ingredients

cucumbers - 2 kilograms
"Bouquet" for pickling - 2 pieces
garlic - 1 head
black peppercorns - 20 pieces
allspice - 20 pieces
rock salt

Preparation

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Wash the cucumbers thoroughly. If the cucumbers are not just from the garden, then fill them with cold water for several hours, preferably at night.

Prepare a "bouquet" for pickling and half the amount of pepper. The composition of the "bouquet", as a rule, includes: mature dill umbrellas, horseradish leaves, currants, cherries. Oak leaves, tarragon and fennel are also used. Wash the "bouquet" thoroughly, chop coarsely. Divide half a head of garlic into cloves and peel.

In an enamel bowl, lay in layers: a layer of "bouquet", garlic, pepper, a layer of cucumbers, and so on, until you run out of ingredients. The last should be the "bouquet" layer.

Prepare the brine. Pour cold water into a liter jar. boiled water to the top and put in 2 tablespoons of salt. Stir until completely dissolved and pour into a bowl with cucumbers. Repeat the process until the cucumbers are completely covered in the brine. Cover the cucumbers with a clean plate on top so they don't float. Leave the cucumbers to salt for 3-4 days. Salting time depends on the air temperature. The warmer it is in the room where the cucumbers are, the faster the salting process takes place.

For 3-4 days, cucumbers can be rolled up. If they are not yet completely salted, then it's okay, they will reach the bank already. First, prepare the dishes for canning: rinse glass jars and metal lids with baking soda. Scald the jars with boiling water, and boil the lids for 5 minutes.

Prepare a new bouquet, garlic and remaining pepper for pickling. Wash the "bouquet", divide half a head of garlic into cloves and peel off.

Put the "bouquet", garlic and pepper on the bottom of the prepared glass jar.

Then place the salted cucumbers in the jar as tightly as possible.

Remove the old "bouquet" from the brine in which the cucumbers were fermented. Put the brine on the fire, bring to a boil. Remove the formed foam.

Pour the prepared cucumbers with boiling brine.

Roll up the cucumber jars immediately.

Turn the jars of cucumbers upside down and wrap them in a blanket for 1-2 days until they cool completely. After the pieces have cooled, take them to the pantry for storage.

For pickling, choose late varieties of cucumbers, then the cucumbers will turn out to be crispy.

Do not use iodized salt and fine salt.

Do not overfill the brine. If you put more salt than necessary, then the fermentation process will be weak or not at all.

The pickle should be cloudy when pickling cucumbers. This means that lactic acid has formed, which has preservative properties, and the fermentation is proceeding correctly.

Canned cucumbers are not only tasty, but also very healthy! It would seem that you can tell about pickling cucumbers? But almost every housewife has her own tricks in order to make the blanks tastier, healthier, easier and longer to store them.
We present you the most delicious and most delicious recipes pickling cucumbers from the best hostesses!

1. Canned cucumbers with red currants

Products:

1. Cucumbers - 600 gr.
2. Garlic - 2 cloves
3. Bulb onions - 1 pc.
4. Red currant - 1.5 cups
5. Black pepper, peas - 3 pcs.
6. Cloves - 3 pcs.
7. Water - 1 liter
8. Sugar - 1 tbsp. a spoon
9. Salt - 2.5 tbsp. spoons

How to cook canned cucumbers with red currants:

Wash the cucumbers. Put spices at the bottom of the jar. Put the cucumbers vertically in the jars. Peel the currants (0.5 cups) from the twigs, sort out and wash. Distribute the berries between the cucumbers. Fill the cucumbers with hot brine, immediately cover with lids and sterilize for 8-10 minutes. Then we roll up the jars and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currant berries (1 glass).

2. Cucumbers in a spicy tomato sauce

Wash the cucumbers and soak for 1-2 hours in cold water.

Products:

1. Cucumbers - 4.5 kg.
2. Garlic - 180 gr.
3. Tomato paste- 150 gr. (3 tablespoons full)
4. Sunflower oil - 250 ml.
5. Sugar - 150 gr.
6. Salt - 31 tbsp. spoons (during operation, the sauce can be added to taste)
7. Vinegar 6% - 150 ml.
8. Hot paprika - 1 tsp
9. Ground black pepper - 1 tbsp. a spoon

How to cook cucumbers in spicy tomato sauce:

Cut off the tips of the cucumbers. Large cucumbers cut into 4 pieces lengthwise. Smaller cucumbers - only along. Press the garlic through a press. Add all the ingredients except the vinegar. We put on a 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 either. Simmer the cucumbers for another 15 minutes. Add the vinegar. The total stewing time is 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. Divide the cucumbers into prepared sterilized 0.5-liter jars. Fill in the sauce and sterilize for 25-30 minutes. Close the jars and turn over until they cool completely.

3. Cucumbers with apples (pickled and lightly salted)

Products:

for a 3 liter jar

1. Apples (sour) - 1-2 pcs.
2. Garlic - 3-4 cloves
3. Dill (umbrellas)
4. Cherry, currant leaf
5. Allspice peas - 12 pcs.
6. Carnation - 12 pcs.
7. Bay leaves - 4 pcs.
8. Sugar - 5 tsp
9. Salt - 4 tsp
10. Vinegar essence - 2 tsp
11. Cucumbers - 1.5 - 2 kg.

How to cook cucumbers with apples (pickled and lightly salted):

Cut the garlic into slices, wash the herbs. Put washed cucumbers in clean jars, alternating them with spices and apple slices (do not peel the peel). Fill the jar with boiling water, 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, again pour the brine into the pan. We boil. At this time, pour 2 incomplete teaspoons of vinegar into the jar, fill it with boiling syrup and roll it up with boiled lids. We turn the cans over and wrap them until they cool. Cucumbers are stored at room temperature or in a cool place.

Lightly salted cucumbers (hot method):
Put cucumbers with spices and apple slices in a deep container. In hot water (1 liter) we dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until it cools completely, then put it in the refrigerator. The next day, the cucumbers are ready to eat.

4. Pickles for the winter

Products:

for a 1 liter can.
1. Cucumbers - how much will it take
2. Umbrella of dill - 1 pc.
3. Horseradish leaf - 1 pc.
4. Garlic - 5-6 cloves
5. Hot pepper - 3-4 rings
6. Bulgarian pepper - 2 rings
7. Currant leaves - 2 pcs.
8. Coarse salt - 20 gr.
9. Acetylka (crush) - 1.5 tablets

How to cook pickles for the winter:

Pour cucumbers with cold water and leave for 4-6 hours. Prepare jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. At the bottom of the jar, put a horseradish leaf, a sprig of dill, currant leaves. Fill the jar with cucumbers tightly. Pour in the garlic cloves and add the pepper. Pour boiling water over, cover with lids and let cool just enough to hold it in your hands. Drain the water into a saucepan. Add 100 ml. boiled water. Let it boil. pour salt and crushed acetyl into jars. Pour boiling cucumber water over the cucumbers, one at a time. To the top. Tighten the jar immediately. (Reduce heat to a minimum and do not remove the water, it should constantly boil.) Ready banks turn upside down and put in the previously prepared "heat". Leave the pickled cucumbers for a day.

5. Pickled cucumbers with gooseberries

The recipe has been checked many times. There are never any misfires. For several years I have been closing cucumbers exactly according to this recipe - cans do not explode, do not grow cloudy.

Products:

for four liter and three 700 gram cans
1. Small cucumbers - 4 kg.
2. Gooseberries - 0.5 kg.
3. Garlic - 1 head
4. Cherry leaf - 10 pcs.
5. Currant leaf - 5 pcs.
6. Large horseradish leaf - 1 pc.
7. Dill - 1 branch-stem with an umbrella
8. Black pepper - 10 peas
9. Carnation - 10 flowers
10. Small horseradish root - 1 pc.
11. Spring water - 3.5 liters
for the marinade (for 1 liter of water):
1. Salt - 2 tbsp. spoons
2. Sugar - 3 tbsp. spoons
3. Vinegar 9% - 80 gr.

How to cook pickled cucumbers with gooseberries:

Wash the cucumbers thoroughly. Pour cold water over the cucumbers for 3-4 hours. Wash greens, dry with napkins. Chop finely. Peel the garlic and horseradish root and chop finely too. Put everything in a bowl and mix well. Cut off the "butts" of the cucumbers. Sterilize banks. Put a tablespoon of a mixture of herbs and garlic with horseradish in each jar. Arrange the cucumbers tightly, pour a handful of washed gooseberries on top. Boil water, pour cucumbers, heat min. 15. Repeat one more time. Then add pepper, cloves, sugar, salt, vinegar to the water drained from the cucumbers. Cook the marinade over low heat for min. 10-13. Pour the marinade over the jars to the top, so that it even flows out a little. Boil the lids for 5 minutes. Roll up the cans, put the lids down, wrap very well. After a couple of days, turn the cucumbers, hold them under the covers for another two days.

6. Pickled cucumbers, sterilized without vinegar

The recipe for pickles without vinegar allows you to make fragrant and crunchy cucumbers for the winter.

Products:

1. Cucumbers - 1 kg.
2. Horseradish root - 50 gr.
3. Garlic - 1-3 cloves
4. Bay leaves - 1-2 pcs.
5. Oak leaves - 1 pc.
6. Cherry leaves - 1 pc.
7. Black currant leaves - 1 pc.
8. Mustard (grains) - 1-3 pcs.
9. Dill - 30-40 gr.
10. Dill (seeds) - 2-3 pcs.,
for brine:
1. Water - 1 liter
2. Salt - 2 tbsp. spoons

How to cook pickled cucumbers, sterilized without vinegar:

Cucumbers are placed in jars, poured with brine, covered with lids and kept for 3-4 days at room temperature (for lactic acid fermentation). Then the brine is drained from the jars and boiled. The cucumbers are thoroughly washed in cold water. Put them back in jars, adding spices and spices for aroma, density and fragility of cucumbers. Pour cucumber jars with boiling brine and sterilize at a temperature of 80-90 ° C: liter jars - 20 minutes, three-liter jars - 40 minutes.

7. Pickling cucumbers in jars - the easiest and most delicious recipe

Products:

1. Water - 1 liter
2. Salt - 50 gr.
3. Cucumbers - how much will it take
4. Spices to taste

How to cook pickled cucumbers in jars - the simplest and most delicious recipe:

A small amount of cucumbers can be salted without pasteurizing in glass jars. Fresh cucumbers, preferably of the same size, are thoroughly washed, placed in jars, layered with spices and poured with boiling (but it can also be cold - this is a cold way of pickling cucumbers) 5% salt solution (i.e. 50 grams of salt per 1 liter of water The cans are closed with tin lids boiled in water, but not rolled up, but set at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and sealed with a seaming machine. This recipe for pickling cucumbers in a jar is good because cucumbers are obtained High Quality and keep well even at room temperature.

8. Pickled cucumbers and tomatoes (very simple and delicious recipe)

This recipe for delicious pickled cucumbers and tomatoes is really very simple and requires a minimum of time and effort.

Products:

for a three-liter can:
1. Cucumbers - how much will it take
2. Tomatoes - how much will it take
3. Citric acid - 0.5 tsp
4. Salt - 70 gr.
5. Sugar - 1.5 tbsp. spoons
6. Bay leaf - to taste
7. Pepper peas - to taste
8. Bulb onions - 2-3 pcs.
9. Garlic - 3-4 cloves
10. Sweet pepper - 2-3 pcs.
11. Leaves of cherry, currant, oak - 3-4 pcs.
12. Amaranth (squid) - 1 branch

How to cook pickled cucumbers and tomatoes (very simple and delicious recipe):

At the bottom of a dry steamed jar, put dill, horseradish, 3-4 leafs of cherries, currants, oak, a sprig of scorch (so that the cucumbers crunch up). Put cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water over with boiling water (1.5-2 liters) - be careful not to crack the jar. Roll up immediately, turn upside down and wrap until it cools completely.

9.Secret recipe for awesome cucumbers "Lick your fingers"

Products:

1. Cucumbers - 4 kg.
2. Parsley greens - 1 bunch
3. Sunflower oil - 1 cup (200 grams)
4. Table vinegar 9% - 1 cup
5. Salt - 80 gr.
6. Sugar - 1 glass
7. Black ground pepper - 1 dessert spoon
8. Garlic - 1 head

How to cook the secret recipe for awesome cucumbers "Lick your fingers":

4 kg of small cucumbers. Mine. Ponytails and noses can be trimmed slightly. Cut the larger cucumbers lengthwise into 4 parts. The smaller ones are cut in half lengthwise. We put 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 gr. salt (do not add a 100-gram glass to the top on your finger). Pour a glass of sugar, a dessert spoon of ground black pepper into the resulting cucumber marinade. Cut the head of garlic into slices and into a saucepan. We are waiting for 4-6 hours. During this time, the cucumbers will let the juice go - in this mixture, pickling will take place. We take sterilized 0.5 liters. jars and fill them with pieces of cucumbers: put the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes. Take out, roll up tightly. Put the jars upside down, wrap them with towels until they cool completely.

10. Pickled cucumber salad

Products:

for a 0.5 liter can
1. Cucumbers
2. Bulb onions - 2-3 pcs.
3. Carrots - 1 pc.
4. Garlic - 1 clove
5. Dill seeds (dry) - 1 tsp
6. Bay leaves - 1-2 pcs.
7. Allspice - 2 peas
for marinade (for 8 cans of 0.5 liters)
1. Water - 1.5 liters
2. Salt - 75 gr.
3. Sugar - 150 gr.
4. Table vinegar - 1 glass

How to make pickled cucumber salad:

Banks of 0.5 liters. with lids must first be sterilized. Wash the cucumbers. Clearing onion, for each jar, 2-3 medium onions are consumed, 1 carrot. Cut the cucumbers across with centimeter washers. We also cut the onion into thin rings, and grate the carrots on a coarse grater. In each prepared jar, put one good garlic clove in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice. Next, lay out a layer of onion in rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so, to the top of the can, alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 gr in it. salt (about 3/4 of a 100-gram glass), 150 gr. sugar and add a glass of vinegar to finish. Pour the jars with boiling marinade, cover with lids and sterilize for 35 minutes. at low boil. We take it out, roll it up tightly, you can turn it over, but if you want to keep a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover the pickled salad - let it cool until the next day.

11. Lightly salted cucumbers with vodka

Products:

1. Cucumbers
2. Horseradish leaves
3. Cherry leaves
4. Currant leaves
5. Bay leaf
6. Dill umbrellas
7. Black peppercorns
8. Vodka - 50 ml.
9. Salt - 2 tbsp. spoons

How to cook lightly salted cucumbers with vodka:

Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and place them in a saucepan, add the peppercorns and top with the cucumbers. Prepare brine at the rate of 2 tablespoons of salt and 50 ml. vodka for 1 liter of water. Pour the cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

12. Lightly salted cucumbers "Spicy"

Products:

1. Small cucumbers - 1 kg.
2. Garlic - 4-5 cloves
3. Hot pepper pod -1/2 pcs.
4. A large bunch of dill
5. Coarse salt - 6 tbsp. spoons

How to cook lightly salted cucumbers "Spicy":

Take young and firm cucumbers, rinse. Cut off the ends from both sides. Wash the pepper and slice it lengthwise, peel out the seeds and cut across into thin strips. Place 2/3 of the total amount of dill and thinly sliced garlic on the bottom of the jar. Then lay out 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. Put the salt on top of the dill, cover and shake the jar. Boil water and pour over cucumbers. After a few minutes. drain the water, bring to a boil and refill the cucumbers with the resulting saline solution. Cover the jar with a saucer and place a small weight on it, such as a small jar of water. Leave the cucumbers at room temperature for 2 days.

13. Summer salad for the winter

Products:

1. Dill, parsley
2. Garlic
3. Sweet pepper
4. Bow
5. Tomatoes
6. Cucumbers
7. Vinegar 9%
8. Salt, sugar
9. Allspice, cloves, bay leaves, allspice

How to make a summer salad for the winter:

In a sterile jar (I have 1 liter), put 3-4 branches of dill and parsley (green) on the bottom, cut 1 clove of garlic, if you wish, you can put a ring of hot pepper, 1 medium-sized onion, cut into rings, 1 sweet pepper, cut into strips ( I always take either yellow or orange pepper for a variety of colors), then cut the cucumbers, but not thinly, and the tomatoes (it is advisable to take the tomatoes strong, fleshy, well-brown so that they do not turn sour and turn into porridge). Tamp the vegetables a little when laying. Then put 4-5 pieces on top. allspice, 2 cloves, 2-3 bay leaves. Cooking the brine: for 2 liters of water 0.5 cups (250 g) of sugar, 3 tablespoons of salt without top, when it boils, pour 150 g. vinegar 9% and immediately pour the brine into the jars (this brine is enough for 4-5 liter jars). Then sterilize the cans for 7-8 minutes. from the moment of boiling and immediately roll up.
In winter, when serving, pour the brine into a separate bowl, put the vegetables (without spices) in a salad bowl and pour vegetable oil taste.

14. Assorted marinated granny Sonya

Products:

for 3 liters. bank
marinade:
1. Salt - 2 tbsp. spoons
2. Sugar - 6 tbsp. spoons
3. Vinegar 9% - 100 gr.

How to cook Granny Sonia's assorted pickled:

At the bottom of the jar we put a leaf of grapes, 1 sheet of cr. currants, 1 sheet black. currants, a bunch of dill with an inflorescence, 2 laurels. leaf, horseradish root (the size of an index finger), 1 hot pepper pod, 10 black peas. pepper, 2 cloves of garlic. We put vegetables in a jar (anything - cucumbers, tomatoes, onions, sweet peppers, cauliflower, white cabbage).
Pour 1150 ml into each jar. boiling water (1 liter 150 ml.). Let them stand for half an hour. Then pour all the water from the cans into a large saucepan (or two), add salt, sugar, vinegar, boil for 2-3 minutes. Now pour the marinade back into the jars, close the lids, turn it upside down and wrap it in a warm blanket.

Super Chef wishes you bon appetit!