Crispy pickled cucumbers in jars: simple and delicious recipes for the winter for everyone. How to pickle cucumbers with mustard seeds? Crispy pickled cucumbers with vodka
It is almost impossible to imagine a spinning season without purchasing cucumbers. The market offers us fruits, both large and tiny at all, and medium-sized, in general, for any preparation of this delicious preparation for the winter. The most delicious are pickled cucumbers and crunchy recipes, which we will consider below. In the winter cold, their crunch will delight and remind you of the warm blooming summer.
Marinade for cucumbers:
How to make crispy pickled cucumbers
1. First you need to sterilize the jars. I have been using a microwave for this lately. This method of sterilization saves a lot of time.
Method for sterilizing cans in the microwave:
- Carefully wash the jar (especially the neck)
- Add 1-1.5 cm of water to the bottom of a clean can.
- We put (we put large cans on its side) a jar of water on a rag in the microwave
- We set the power to 70 and the time: 0.5-1 liter cans = 3 minutes; 2-3 liter cans = 4 minutes
2
... At the bottom of the pasteurized jar, lay out currant and cherry leaves, 4-5 pcs. carnations, 4-5 pcs. allspice peas, a little mustard (optional).
3.
Wash the cucumbers thoroughly, remove the stalks. If the cucumber is spoiled at least a little, it is not worth pickling it, the whole jar of cucumbers may become cloudy and sour.
4
... We put cucumbers in jars and pour boiling water over them. We leave the jars for 10-15 minutes.
5
... Then the water from the cans must be drained into a saucepan, add a glass of water (in case the marinade is not enough). The marinade will be cooked in this water. Add salt and sugar (the amount depends on the volume of the resulting liquid). Bring to a boil and cook until the sugar salt is completely dissolved (about 5 minutes).
Pour the bite essence into each jar, put garlic on top (1-2 cloves, cut into large slices), bay leaf (1-2 pcs.), Horseradish (peeled root about 4 cm, 1-1.5 cm in diameter), an umbrella of dill and 0.5 tsp of oak bark (available at the pharmacy).
6.
Pour boiling cucumbers m marinade to the top and twist (roll) the jars. For the cucumbers to be crispy, you do not need to additionally sterilize the jar along with the cucumbers, so they will simply cook. Leave the inverted jars to cool completely "under a fur coat" (under a warm blanket).
Delicious, crispy, pickled cucumbers are ready
Bon Appetit!
Pickled cucumbers are one of the favorite snacks on our tables. And if they are also crispy, then they "leave" the plates almost instantly. Of course, we are not talking about purchased canned food, but about those small green fruits that the hostess personally put in a jar and filled with marinade. True, recently very few housewives have pampered their loved ones with home preservation. The main motive: long, troublesome, and in any supermarket now you can buy any pickles.
In fact, pickling green fruits for the winter is not a big deal, even for an inexperienced cook. However, not everyone can make crunchy pickled cucumbers. The fact is that some tricks are used to obtain such a result. It is about them that will be discussed below.
How to prepare crispy pickled cucumbers for the winter?
Before proceeding with the description of the recipes, it makes sense to talk about the general rules for pickling this vegetable. One of the most important secrets of getting a crispy snack is the selection of the fruits themselves.
So, it is better to grow cucumbers for harvesting in your own garden. However, if one is not available, then you will have to buy them. But you shouldn't run to the supermarket for them. Better to go to the market. You need to choose the fruits very carefully. The fruits should not be large - no more than 70 mm. It is also desirable that they be freshly picked. You will have to ask the seller about this. And the last nuance: the fruits should be with dark pimples. By the way, every housewife should know this: cucumbers with white "thorns" are for salad, and with black ones - for pickling.
Before harvesting, the fruits must be prepared by soaking. It is necessary to keep the fruits in water from 2 to 8 hours. The temperature of the liquid should be low enough (the lower the better) and it should be changed quite often.
And a few words about spices. They must be placed according to the recipe. But the amount of spices and seasonings can be increased or decreased depending on your own taste preferences. The only thing you shouldn't overdo is with garlic. Because of it, the cucumbers may not turn out crispy. Well, now it's time to go directly to the recipes.
Crispy pickles with mustard and horseradish
It is worth starting a story about how to prepare crispy pickled cucumbers with a rather unusual recipe - with mustard. The fruits prepared in this way are firm, crispy and have a very original taste. It should be noted right away that this preservation requires sterilization. But do not be afraid, this process is carried out by the method of threefold filling. For such canned food you will need:
- cucumbers, black peppercorns, currant and horseradish leaves, dill, a couple of garlic cloves;
- salt (3 tablespoons), sugar (250 g), vinegar 9% (150 ml), ready-made mustard (150 g) - for the marinade per 1 liter of water.
Put all the herbs, peppers and garlic in the prepared jars, and then put the fruits tightly there. Pour boiling water over the contents of the jars and leave for 15 minutes. Then drain the water into a saucepan and put on fire to prepare the marinade, and pour boiling water into the jars again and hold for another 10 minutes. Add all the marinade ingredients to the boiled water in a saucepan and bring to a boil again. The potting pot is ready. Drain the water from the jars and pour over the prepared brine. Roll up the jars with sterilized lids, turn over, wrap with a towel and leave to cool completely. You need to store canned food in a dark and cool place.
Crispy pickled cucumbers with ketchup
This recipe is also quite unusual. For the preparation of the marinade, it is not mustard that is used, but spicy ketchup. Chili ketchup is recommended, but any other hot sauce can be used. The taste of ready-made cucumbers is spicy and slightly sweet, which only adds spice to the crispy appetizer. You will have to prepare the following products for this preservation:
- cucumbers (1 kg), allspice black pepper (4 peas), black peppercorns (6-8 pieces), a couple of garlic cloves, lavrushka (a couple of leaves);
- salt (1 tablespoon), sugar (2 tablespoons), vinegar 9% (75 ml), hot ketchup (4 tablespoons) - for the marinade per 1 kg of cucumbers.
Put herbs, peppers, garlic and lavrushka on the bottom of sterilized jars. Fill the jars tightly with cucumbers. Pour water into a saucepan, add salt, sugar and ketchup there, put the container on fire and bring to a boil. You need to cook the marinade for 3-5 minutes, then remove the pan from the heat, pour vinegar into it. Stir the marinade and immediately pour the fruit over it. Roll up the cans, turn them over and wrap them up until they cool completely.
Crispy pickles with lemon and horseradish
By and large, this recipe is the standard option for pickling cucumbers, only it uses citric acid instead of vinegar. It is a good substitute for those who do not digest the standard preservative too much. You will need the following ingredients:
- cucumbers (1 kg), black peppercorns (6-8 pieces), a couple of garlic cloves, lavrushka (a couple of leaves), dill umbrellas (2 pcs.), chopped onions (tablespoon), grated horseradish (teaspoon);
- salt (100 g), sugar (1 tablespoon), citric acid (1 tablespoon) - for the marinade per 1 kg of cucumbers.
Although the beginning, in principle, is almost standard. Herbs and spices are placed in a jar, which is then filled with cucumbers. The only caveat: it is better to cut off the ends of the fruits. The marinade is prepared in a standard way. The ingredients for it are poured into a saucepan with water and boiled for a couple of minutes. Boiling brine should be poured over the cucumbers and, covering the lids, sterilize the jars in boiling water for about 20 minutes. Then everything is as usual: roll up, turn over, wrap and leave alone until it cools.
Crispy pickled cucumbers with apple juice and mint
Practically, you can also prepare crispy cucumbers for the winter, where apple juice is used as a marinade. For such canned food you will need:
- cucumbers (about 1.5 kg), black peppercorns (3-4 pieces), currant leaf (1 piece), dill umbrellas (1 piece), cloves (2 pieces), fresh mint (1 vet.);
- salt (1 tablespoon), apple juice - for the marinade per 1 liter of juice.
The pickling process is incredibly simple. Pour the fruits with hot juice and salt, cover the jars with lids and sterilize for 10 minutes. Roll up the cans and turn them over to cool, of course, after wrapping them in a blanket.
Crispy pickled cucumbers with vodka
Everyone knows that alcohol is an excellent preservative. So the next recipe will contain exactly this ingredient. More precisely, not pure alcohol, but a well-known drink based on it - vodka. Don't worry. This additive is completely safe and even children can eat such preservation. You can make a similar stock for the winter if the house contains:
- cucumbers (2.5 kg), black peppercorns (20 pieces), 6-8 cloves of garlic, chopped dill (5 tablespoons), cloves (5 pieces), hot pepper (1 pod);
- salt (5 tablespoons), sugar (4 tablespoons), vinegar 9% (1.5 tablespoons), vodka (1 tablespoon), water (2.5 l) - for the marinade per 2.5 kg of cucumbers ...
Then everything is as always. Place greens and fruits in pre-sterilized jars, and then pour hot marinade. For the latter, you need to boil water with salt / sugar, then pour cucumbers with this solution and leave for 15 minutes. Then pour the marinade back into the pan, add spices (except vinegar and vodka) and boil again. Refill the jars with hot filling and pour vinegar and vodka into each one. Roll up the cans, turn them over and leave them wrapped until they cool completely.
Pickled cucumbers, crispy winter recipe with parsley
Wash the fruits and cut them lengthwise, finely chop the parsley, put everything in a large saucepan and leave for half an hour. In the meantime, prepare and add other ingredients to the cucumbers: sunflower oil, salt and vinegar, mix with a wooden spoon, or just shake under the lid. After a few minutes add the sliced garlic, pepper and sugar. Stir and leave for 6 hours.
We spread the cucumbers, fill with marinade, from under them, sterilize in jars for half an hour, hide in a cool place to cool, then lower them into the cellar.
Cucumbers for the winter, crunchy recipe with black currant leaves
Marinade:
- Clean drinking water - 1 liter.
- Salt - 2 tablespoons.
Jar filling:
- Cucumbers - 1.5 kilograms (slightly more).
- Black currant, leaves - 5 pieces.
- Garlic - 3 prongs.
- Bay leaves - 2 pieces.
- Horseradish, leaves - 1 piece.
- Black pepper (peas) - 4 pieces.
We dilute the salt in water, do not heat it. We wash the cucumbers and leaves, cut the garlic into thin slices. We lay out the fruits in jars with leaves, pepper and bay leaves, fill them with pre-prepared brine, keep them without lids for a day.
The next day, we wash the fruits and throw away all the additional ingredients, put them back in the jars and fill them with cold water, roll them up and leave them until winter.
Crispy pickled cucumbers recipe quick, with dill
The recipe is for a three-liter can
- Cucumbers - fill the jar, you can use both large and small fruits.
- Salt - 3 rounded tablespoons.
- Dill - half a bunch.
- Boiled hot water.
- Garlic - 6 teeth.
Put whole sprigs of dill and garlic chopped into slices in a jar. Banks need to be rinsed well and not sterilized. We wash the fruits and cut off their stalks. We put it in a jar, pour salt on top and add a little dill. And then pour boiling water over everything and cover with a simple lid. Let it cool. These are the fastest crunchy pickles. When they cool down, you can already eat them, that is, in a day you can serve a crispy delicacy to the table.
Cucumbers for the winter with hot and bell peppers
The recipe is for 1 can of 1 liter
- Cucumbers - depending on the size.
- Horseradish, leaves - 1 piece.
- Coarse salt - 20 grams.
- Garlic - 5 teeth.
- Dried dill "umbrellas" - 1 umbrella.
- Red bell pepper - cut into circles, only 2 cups are needed.
- Hot pepper - cut into circles, 3 such circles.
- Currants, leaves - 2 pieces.
- Aspirin - 1 tablet (crushed into powder).
Rinse cucumbers well and cover with cold water for 7 hours. Peel the garlic and cut into slices, pepper into slices, wash the leaves, dill the same way. We put all the ingredients in jars washed under hot water, tightly tamp the fruits, pepper, all the leaves, garlic - on top. We fill everything with hot water and, without rolling up the lids, just covering them, let it cool (it is advisable to leave them alone for a day).
The next day, pour water into a saucepan, boil. In the meantime, add aspirin (chopped) and salt to jars of cucumbers. Without removing the water from the fire, pour it into the jars with a ladle, up to the very top, roll it up, turn it over and leave it until winter.
Crispy pickled cucumbers, benefits.
Very tasty, but also useful - pickled cucumbers are recommended not only by chefs as a savory snack, but also by nutritionists, oncologists and therapists. Since this particular product is recommended for cancer patients. They are completely non-nutritive, contribute to the saturation of the body with such useful minerals as magnesium and calcium, vitamin C and iron. This product improves immunity and is recommended for patients with anemia (anemia).
However, do not forget that when consumed in large quantities, especially overly salted cucumbers, retain water in the body and can negatively affect the functioning of the kidneys.
The above are fairly standard pickling recipes and technologies in which they turn out to be crispy. In fact, they differ from each other only in the set of spices. For example, some housewives add cherry or oak leaves and even oak bark to the preservation to get hard cucumbers. The tannins contained in these ingredients give the fruits the desired crunchiness. In general, it can take a very long time to paint such recipes.
So stop talking. It is better to go to the kitchen and, after some time, treat your loved ones with delicious and crispy pickled cucumbers. Bon Appetit!
Video recipe "Pickled crispy cucumbers for the winter"
Good afternoon, hostesses! Today I will write 4 step-by-step pickled cucumber recipes. Conservation is troublesome, but important. Open a jar in winter and rejoice. Cucumbers for all 4 recipes are crispy. The difference is in canning technology (choose the most convenient option) and flavorings. If you do everything as it is written in the recipes, pickled cucumbers will be well stored, the cans will not explode.
Before you start learning the recipes, be sure to read which cucumbers are suitable for canning and how to prepare them correctly. A bad result can be precisely because of the admission of these mistakes.
See also:. Even "ugly" fruits will do.
Pickled cucumbers must be made with vinegar. They turn out spicy, sweet-sour, with a spicy smell and always crispy. For pickling, it is important to choose the right varieties of cucumbers. There are salad cucumbers that are not suitable for canning because they have a thin skin and are soft. When filled with marinade, they will become even softer and will not crunch. Salad cucumbers have white bumps or are generally smooth.
For pickling, you need to choose cucumbers with black spines that are sharp enough. These cucumbers have a denser flesh than salad cucumbers. Pickled cucumbers have a flavonin pigment that is not found in white-spiked cucumbers. It is this pigment that prevents cucumbers from souring and becoming soft. Therefore, the choice of cucumbers for pickling is a very important point.
With white thorns - salad, with black - for conservation. It is also important that the cucumbers are fresh, not sluggish, firm, with a green tail. If the cucumbers are too dark in color, this indicates an excess of nitrates.
Before pickling cucumbers, you need to wash, cut off the tails and pour cold water for 2-4 hours so that they are saturated with moisture. This should always be done, no matter what recipe you marinate them.
For preservation use only rock salt... Iodized salt must not be taken for these purposes!
Banks and lids must be washed with baking soda. In the recipes, where necessary, also sterilize the jars. The lids must be sterilized by boiling them for 5 minutes. You need to roll up cucumbers with hot lids, which you can take out of the boiling water with tweezers or a fork.
Dill with umbrellas and garlic must be placed in pickled cucumbers. It is these additives that give cucumbers their unforgettable scent. It is important to take dill green, not yellow and not dry, otherwise the cans may "explode".
Crispy pickled cucumbers for the winter with sterilization
Cucumbers according to this recipe are very tasty. They have a good balance of acid and salt. They will be hard and crunchy. Cucumbers will not need to be poured with boiling water for a while. They will not be sterilized for long in banks. This method helps to keep them tight and firm. And for the crunch you need to use horseradish.
Ingredients:
- cucumbers
- dill umbrellas
- horseradish leaves
- Bay leaf
- garlic
- black peppercorns
Marinade for 1 liter of water (enough for about 2 liters of conservation):
- salt - 2 tablespoons
- sugar - 3 tablespoons
- vinegar 9% - 100 ml
Method for preparing pickled cucumbers with sterilization:
1.Wash the cucumbers, soak and cut the tails.
2. Wash the cans with baking soda and dry.
3. In each liter jar, put 2 dill umbrellas (of course, washed). The umbrellas can be rolled up and placed on the bottom. Then put horseradish leaves - 2-3 pcs. A couple of large cloves of garlic or three smaller ones. Cut the garlic in half. Add 2-3 bay leaves and 5-6 peppercorns each.
If desired, you can put currant or cherry leaves in the jar.
4. Now put the cucumbers in the jar. Place them fairly tightly. You can do it vertically or horizontally. It will depend on the size.
5.Pour the marinade water into a saucepan. It is impossible to guess exactly how much it will be needed. This will depend on the packing density of the cucumbers. Approximately 1 liter of marinade is enough for 2 liter jars and a little more remains. Put sugar and salt in the water in a proportion of 2 tablespoons. salt and 3 tbsp. sugar in 1 liter of water. And pour in 100 ml of 9% table vinegar. If you have acetic acid, then it must be diluted to 9%. To do this, 1 tbsp. acid, dilute with 7 tbsp. water, get vinegar 9%.
6.Place the marinade on the stove. Wait for the marinade to boil and the sugar and salt dissolve.
7.In a wide saucepan, put a dry towel and put jars of cucumbers on it. Pour the boiling marinade over the cucumbers all the way to the top. But first, pour a little of the marinade into each jar to keep the jars warm and not burst.
8. You need to sterilize the can lids in advance. To do this, boil them for 5 minutes. Cover the cucumbers with sterile lids. No need to roll up, just cover the cans. Pour hot water into the pot all the way to the brim.
9.Put the pickled cucumbers on the stove to sterilize. When you see bubbles in the jars, then from this moment you need to sterilize the cucumbers for 3 minutes.
10. Remove the cans from the pot and roll up. Turn over to check for leaks. Wrap the cucumbers with a blanket and let cool completely. That's all. The cucumbers will only have to marinate in vinegar. And if you really want to, then after 3 days you can eat them.
Non-sterilized pickled cucumber recipe
This is another way to roll cucumbers for the winter. The canning technology differs from the previous recipe, but the result will also be excellent - crispy cucumbers with a pleasant sourness.
Ingredients for 1 L can:
- cucumbers
- dill umbrellas - 1 pc.
- horseradish leaves - 1 pc.
- garlic - 3 cloves
- tarragon (tarragon) - 1 sprig
- cherry leaves - 2 pcs.
- bay leaf - 1 pc.
- peppercorns - 8 pcs.
- salt - 1 tablespoon
- sugar - 1 tablespoon
- vinegar 9% - 2 tablespoons
Preparation:
1. Sterilize cans for preservation in any way: at least over steam for 10-15 minutes, at least in the oven (put in a cold oven and heat up to 150 degrees, sterilize for 15-20 minutes).
2. Wash and soak the cucumbers, as I wrote at the beginning of the article. Trim the ends as desired. Wash all the leaves that you add to the preservation.
3. In clean sterilized liter jars, put 2 cherry leaves, on a sprig of tarragon, 3 cloves of garlic (cut in half), 1 bay leaf each, a few peas of black pepper.
If you have 2 or 3 liter cans, then proportionally increase the amount of these flavors.
4.Place the cucumbers tightly into the jars. Cover them on top with a sheet of horseradish and put a sprig of dill with an umbrella in a circle.
5. Boil water and pour boiling water over the cucumbers. To prevent the cans from bursting, place them on top of something metal or place a knife under the can. Fill with water to the very brim. Cover the jar with a sterilized lid and let the cucumbers sit for 30 minutes. During this time, the water will be absorbed into the vegetables, and its level will decrease. Therefore, if necessary, top up boiling water to the brim.
6. When the cucumbers are standing, drain the water into a saucepan. The marinade will be cooked from this water. It is convenient to use a lid with holes for draining.
7.Add salt and sugar to this drained water. On the marinade from 1 liter jar, you need to put 1 level tablespoon of salt (20 g) and the same tablespoon of sugar. If you drain water from two liter cans, then take 2 tablespoons, respectively. salt and sugar, etc.
8. Place the marinade on the stove, bring to a boil and simmer for 2 minutes.
9.Pour the boiling marinade over the cucumbers without adding a little to the brim. And pour 2 tablespoons of vinegar into each quart jar. It will turn out to be a full jar.
10.Cover with a sterile lid and roll up. Turn the can over, make sure the lid is closed tightly and nothing is leaking out. Leave the jars upside down, wrap them with a towel or blanket, and leave to cool completely.
How to pickle cucumbers with mustard seeds?
Cucumbers according to this recipe will turn out spicy and crispy. Try this preservation option.
Ingredients for 1 L can:
- cucumbers
- dill umbrellas - 1 pc.
- currant leaves - 4 pcs.
- cherry leaves - 2 pcs.
- hot pepper - 2 rings
- garlic - 3 cloves
- bay leaf - 1 pc.
- black peppercorns - 5-8 pcs.
- mustard seeds - 0.5 tsp
- salt - 2 tsp with a slide
- sugar - 2 tsp with a slide
- vinegar 9% - 50 gr.
How to pickle cucumbers with mustard:
1.Cucumbers, as usual, wash and soak for several hours. Wash greens (leaves, dill) and pour / scald with boiling water. Sterilize jars and lids.
2. At the bottom of a sterile jar (1L), put an umbrella of dill that has previously been in boiling water. Then put 4 currant leaves and 2 cherry leaves. Cut hot peppers into rings and place 2 rings in a jar. Also, in a 1 liter jar, put 1 clove of garlic, cut into several pieces, 1 bay leaf, a few peas of black pepper.
3. Fill the jar with cucumbers to the top. Top with a couple more chopped garlic cloves.
4.Pour boiling water over the cucumbers to the very top of the jar and cover with sterilized lids. Leave it on for 20 minutes.
5. Drain the water from the cucumbers into a saucepan and boil it. Pour boiling water back into the jar with cucumbers, cover again and leave to warm up for 20 minutes.
6.Pour the water from the cans back into the pot and bring it to a boil. Add half a teaspoon of mustard seeds to each jar. Pour 2 tsp into each jar. salt with a slide and 2 tsp. sugar with a slide. And pour in 50 ml of vinegar.
7.Pour boiling water over the cucumbers to the very top and roll up the lids. Turn the jars over and wrap them in something warm, and let cool completely. And in winter, get spicy and fragrant pickled cucumbers.
Delicious, crispy cucumbers with aromatic marinade
Cucumber jars according to this recipe will need to be sterilized. The marinade is cooked with spices, which allows the spices to open better and the cucumbers will be more aromatic.
Ingredients (for 1 liter can):
- cucumbers
- dill sprigs with umbrellas - 2 pcs.
- black currant leaf - 1 pc.
- cherry leaf - 1 pc.
- garlic - 1 clove
- black peppercorns - 2 pcs.
- allspice peas - 3 pcs.
- cloves - 1-2 pcs.
- bay leaf - 1 pc.
- salt -1 tbsp
- sugar - 0.5 tbsp.
- vinegar - 35 ml
Cooking fragrant cucumbers:
1. Take clean jars. Put currants and cherries, a clove of garlic and a dill umbrella on the bottom of a liter jar. Put the pre-soaked cucumbers in a jar, stacking them tighter. Place another dill umbrella on top. Fill all jars this way.
2. Cook the marinade. Pour 1.3 liters of water into two liter cans. Add 2-3 bay leaves to this water, 4-5 pcs. allspice, 5-6 pcs. black pepper, 3-4 pcs. cloves, 1 tablespoon sugar, 2 tbsp. salt. Boil the marinade and cook it for about 2 minutes, the sugar and salt should be completely dissolved. Turn off the heat and pour in 70 ml of vinegar, stir.
3.Pour the hot marinade into jars in cucumbers. Pour a little at first to keep the jar warm and not burst. Remove the bay leaf from the marinade, do not put it in jars.
4. Cover the jars with sterilized lids, but do not roll up. Place the cans in a saucepan lined with a rag on the bottom. Pour boiling water into this pan and put on fire. Wait for the water to boil and then sterilize liter cans for 7-10 minutes, one and a half liter - 10-12 minutes, three-liter - 15-17 minutes. After sterilization, remove the jars from the boiling water and roll up immediately. Turn over and let cool. You do not need to wrap cucumbers according to this recipe, otherwise they will cook and be soft.
Pickle cucumbers according to these recipes and get a delicious preparation. And cook for dessert. Come visit my blog more often and get delicious and proven recipes.
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The season for harvesting vegetables, fruits and berries for the winter is in full swing. And we are not lagging behind, we have already made a lot of jam, frozen berries and mushrooms. Canned salads, cucumbers and tomatoes.
But the harvest is rich, especially this year there are a lot of cucumbers. Every day you take a small bucket from the bushes. Already as soon as they were not salted this year -,. But all these are "fast" options, you can't stock up on them for the winter.
For longer storage, they must be preserved. And we have already done it in several very interesting ways - this, and a delicious recipe. But there are other, no less interesting ways in which simply wonderful blanks are obtained.
We now live in our house, and I keep all the blanks in the basement. It is warm as it is in a normal room. And before we lived in an apartment, and I kept the blanks either in the pantry, or just under the bed. So all of today's recipes are suitable for storing cans in an apartment.
This is the most simple recipe for harvesting our green vegetables. Such - should be in the piggy bank of every housewife. When you know, and most importantly, understand how to cook in a simple way, then any, even the most complex recipe will be within your power.
Therefore, I propose to start with it.
We need (for a 3 liter jar):
- garlic - 3 - 4 cloves
- bitter paprika - to taste
- black peppercorns - 10 pieces
- allspice - 3 pcs
- clove buds - 4 - 5 pcs.
- horseradish leaf - small, or half
- currant leaf - 6 pcs.
- cherry leaf - 8 pcs
- dill - 4 - 5 umbrellas with twigs
- sugar - 3 tbsp. spoons
- salt - 3 tbsp. spoons
- vinegar 9% - 2 tbsp. spoons
A 3 liter jar will need about 1.5 liters of water, provided that the jar needs to be tightly filled.
Preparation:
1. Wash the fruits and pour cold water for 2 - 3 hours. This will allow them to take in the missing moisture, which will subsequently make them tasty and crispy.
2. Then rinse again under cold running water and cut off the ends. If they are small, then you can cut off the tip only on one side, where the "tail" is.
Try to keep them all about the same size in the jar. This will allow them to marinate evenly.
3. Peel the garlic and cut into slices.
4. Rinse greens and leaves and scald with boiling water. Then discard in a colander.
5. Thoroughly wash the jar with soda and sterilize using one of the known methods.
- for a couple
- in the oven
- in the microwave
Rinse the lid for rolling with baking soda and pour boiling water, then cover with a lid to keep warm. Or, boil it in a separate saucepan.
6. Put on the bottom of the jar a piece of horseradish leaf, about 5 - 6 cm long. Then put 1/3 of the dill and currant and cherry leaves, well, or about such a part.
The horseradish leaf will prevent the brine from becoming cloudy, and the cherry and black currant leaves will not only give their own taste, but also keep the cucumbers crisp.
We will put greens on the bottom, in the middle and on top. So roughly calculate where to put how much.
7. The cucumbers will respectively be arranged in two large layers. Therefore, we spread them on the greens up to half the jar.
Put a little garlic on each of the laid out layers. It must also be distributed evenly throughout the entire volume of the can.
8. Put the second layer of greens and leaves in the middle, as well as a mixture of peppers.
9. Next we spread the fruits, already to the very top. Sprinkle the layers with garlic. Leave room on top for another layer of greenery and leaves. Be sure to put another piece of horseradish leaf on top.
Try to stack the fruit very tightly. The tighter you put it, the crisp it will be.
10. Pour salt and sugar on top, shake the jar lightly so that it all falls down.
11. Put water to boil in a saucepan. Pour two liters into it for the first time. Then we will merge the excess.
12. Prepare vinegar, have it ready, so as not to forget to pour it when necessary.
13. When the water boils, carefully, so as not to burn yourself, pour it into the jar to the very top. Cover with a metal lid and set aside for 7 minutes. During this time, gently, but quite vigorously, rotate the can from side to side to release air bubbles.
In order not to scratch the table with the jar while rotating, even before pouring water, place it on a rag or towel.
Do not open the lid!
14. Put a polyethylene lid with holes on the neck and drain the water into a saucepan. Put it on the fire again and bring to a boil.
At the same time, put the kettle on to boil. When re-filling the marinade, it will be a little missing. Therefore, we will need additional boiling water.
While the marinade is boiling, cover the jar with a metal lid.
15. As soon as the marinade boils, and the boiling water in the kettle is ready, first pour the marinade into the jar, then the vinegar, and then add the missing water from the kettle.
The liquid should reach the very edge of the neck. So, when you close the jar with a lid, it even slightly overflows the edge. From this moment on, it is strictly forbidden to open the lid.
16. The jar should again stand on a rag or towel. We will again rotate the jar for 5 minutes (periodically, of course) and expel air bubbles. They will still come out of the butt cut.
Do not open the lid while doing this !!!
17. After 5 - 7 minutes, tighten the lid with a seaming machine.
18. Then turn the jar over and cover with a blanket, leave in this position until it cools completely.
19. Then turn over to the usual position and store. A cool, dark place, such as a pantry or basement, is good for this. In any case, do not store cans near heating appliances.
Such a blank is stored well for a year, or even two, if, of course, it lasts until these times.
The product turns out to be moderately salty, moderately sweet, crispy and tasty!
Video on how to preserve crispy cucumbers
According to this option, we, in our family, have been making delicious preparations from cucumbers for a long time. We can say that this is our family recipe.
Its plus is that the fruits are always very tasty and crunchy, and all thanks to only one of the ingredients - this is aspirin. The fact that we add it to the marinade allows us not to add a lot of vinegar to it. Therefore, vegetables are not sour at all.
Also, this method allows the workpiece to be well stored. When there are rich harvests, you make quite a lot of them, and it happens that you don't even eat during the season.
So such a blank is stored quietly for two seasons.
Try to cook at least a couple of jars, and I think you will always cook like that later.
By the way, the recipe was made specially for the blog "Secrets of Home Economics". So I invite you to the channel, subscribe, and press the bell. Thus, you will be the first to see new publications.
How to make delicious and crunchy cucumbers
This recipe has another cooking option. The ingredients are the same. But here the bookmark and the filling method can be used differently.
For this we need two pots of water. Pour half the volume of water into one, and pour more into the second, so that it is enough for pouring.
1. Put half of the herbs, leaves and garlic on the bottom of a sterilized jar. Be sure to pour over the greens with boiling water. Put pepper and cloves there.
2. Put the cucumbers with cut ends in a colander and when the water in an incomplete saucepan boils, put it together with the contents into boiling water. Leave there for 2 minutes.
Then quickly transfer everything to the bank.
3. Put the second part of the herbs and garlic on top. Add salt and sugar.
4. Pour boiling water up to half, pour in vinegar and top up with the second half of the boiling water.
5. Close the lid and roll up with a machine.
6. Turn the jar over and leave it under the blanket until it cools completely.
I just share with you all the methods and options known to me so that you know them. But I myself use the filling in the first way, as I consider it more reliable in terms of heat treatment.
By the way, in both the first and second options - we use two fillings only on condition that the fruits are small.
If they are large, then it is better to fill it three times. That is, they should be twisted during the third fill.
Harvesting for the winter without sterilization with aspirin
This is a very good recipe, and in my opinion the most delicious cucumbers are obtained from it. Although it is probably not entirely true to call this or that recipe the most delicious. After all, everyone has different tastes, and if for one the most delicious vegetables are obtained according to one recipe, then for another - according to another.
Someone is more fond of sweet preparations, someone, on the contrary, salty. Someone prefers the barrel flavor, while others prefer the sour marinade.
Therefore, before proceeding with the description of the recipe, I immediately want to make a reservation that this is the simplest and most delicious recipe of all that I prepare, in my opinion. I have been preparing for it for a long time. And I got it from my mother, and to this day she preserves them in this way. That is, it can be considered our family property.
And how many pieces of paper I have already written with his description, and handed out to my friends. And I know that many of them are now preparing only for it. This means that they also recognized it as the most delicious. Which is incredibly nice.
I already have a similar description on my blog. According to this scheme, I canned, where, along with cucumbers, I marinated tomatoes, carrots, cabbage and zucchini. Therefore, I decided not to repeat myself and write how to preserve just cucumbers.
This recipe has one feature - I use very little vinegar essence as a preservative and aspirin... And I don't use sterilization. Interesting?!
The advantage of this marinade is that the fruits do not turn out sour. I tried a lot of pickles while visiting. And many of them have the same flaw - they are too sour! And no other taste is felt behind this acid. In this case, it turns out that it was possible to save the blank for the winter, but a great loss is felt in the taste.
The method proposed below corrects this deficiency completely. And in winter, with each open jar, we have invariably delicious cucumbers in a light transparent brine. And you can crunch them at least just like that, at least add to any salad, at least cook the first and second courses with them.
We will need for a 3 liter jar:
- cucumbers - 20 - 25 pieces (depending on size)
- small tomatoes - 3 - 4 pieces
- garlic - 3 - 4 cloves
- dill - 6 - 7 umbrellas (or less, but with twigs)
- horseradish leaf - 0.5 pcs
- black currant leaf - 4 pcs
- cherry leaf - 7 - 8 pieces
- tarragon - 1 sprig
- black peppercorns - 10 pieces
- allspice peas - 3 - 4 pieces
- hot red capsicum - to taste
- cloves - 5 buds
- salt - 3 tbsp. spoons
- sugar - 2 tbsp. spoons
- vinegar essence 70% - just over half a teaspoon
- aspirin - 2.5 tablets
A three-liter jar usually takes 1.5 liters of water, plus or minus a little. This is provided that the jar is very tightly filled. What, in principle, should be achieved.
Preparation:
1. Wash the fruits, put them in a basin or bucket and cover with cold water. If the fruits have been harvested recently, then leave them in water for 2 - 3 hours. If enough time has passed after collecting them, then keep them in water for 4 - 5 hours. This will keep them crispy for the entire long winter storage period.
Always soak the vegetable with a margin, according to the principle "better to stay than not enough." You can never accurately calculate how many fruits we can put in a jar, it depends on their size.
2. After the time is up, drain the water, and rinse the fruits thoroughly again under running water. Then cut off the ends. Try the tip on the side of the ponytail, it shouldn't be bitter.
3. Fold the fruits on a towel to drain excess water.
4. Rinse all leaves, tarragon and dill. Pour boiling water over them, hold in it for a minute, and remove. Also put everything on a towel.
5. Peel the garlic by dividing it into cloves. If they are not very large, then leave them whole. If large, then cut into pieces.
Garlic is very tasty when pickled, and therefore I try to leave the cloves intact. And sometimes I even break the recipe and add a little more cloves than it should be according to the recipe. This does not interfere with the taste as a whole.
But don't go overboard with it, too much garlic makes the finished product soft.
6. Wash the tomatoes. Make two or three punctures with a toothpick at the branch attachment point.
Tomatoes do not need to be added, but we will need them to add flavor and better preservation. Tomatoes contain natural acid, and in part they can also be considered a kind of preservative.
7. Also prepare all the peppers, salt, sugar and 70% vinegar essence. I always use essence in conservation, for me it is much easier to use it, and I am never mistaken with it.
Because there are often recipes where it is simply written "vinegar" - "so much - that", and one can only guess what percentage of this vinegar. Because of this, mistakes are often made, and if the vinegar is not topped up, then the jar may explode, and if it is poured, then the cucumbers will turn out to be too sour.
Prepare everything at once, so that later you will not forget anything in a hurry. When my daughter was not yet as grown up as she is now, for example, she might forget to put salt in the jar. And in winter, having opened such a jar, we received them completely unsalted.)))
8. Wash the jar and metal lid (not self-screwing) with baking soda and sterilize using one of the known methods. It is better to do this in advance so as not to put the ingredients in a hot container.
9. Now that we have everything ready, let's start making a bookmark.
Lay out half of the horseradish leaf in the first layer. Some other leaves and dill. In total, we will lay out the greens in three layers - below, above and in the middle, so divide the content into 3 parts.
10. Immediately place all peppers in their variety on the bottom. Add red hot chilli peppers (it can be green, but always hot) to taste. Consider the degree of its pungency and your taste preferences. I usually cut a piece of 1.5 - 2 cm from the pod.
And remember that the hottest is in the seeds, so it's best to scrub them if you choose to add that part of the pod.
11. Start spreading the fruits. Invest larger downward, smaller upward. Sprinkle with garlic cloves in random order.
Spread them out as tightly as possible, literally squeezing where you can.
12. Put the second layer of herbs and two tomatoes in the middle.
13. Then again cucumbers and garlic. Then two more tomatoes and a layer of greens.
Leave some room for salt and sugar. We also immediately pour them into the jar in the required amount.
14. Put the water to warm up, we will need 1.5 liters of boiling water. You can boil the required amount in a kettle.
15. Put the jar on a rag or napkin. Pour boiling water into it to the very top and cover with a sterilized metal lid.
Air bubbles will begin to appear, coming out of the cut. They need help getting out of the bank. To do this, we put our hands on the sides of the can and begin to turn it from side to side, as if shaking slightly. Thus, keep the jar for 5 - 7 minutes, shaking it periodically.
16. Then remove the metal cover and put on the plastic one with holes. Prepare a saucepan and pour the brine into it. Put the saucepan on the fire and bring the contents to a boil. Let it simmer for 1 - 2 minutes.
In the meantime, put the kettle on to boil, we will need additional boiling water.
17. And while the water is boiling, crush the aspirin tablets. Let me remind you that we need 2.5 tablets for a 3 liter jar.
18. Pour it into the jar, right on top. And as soon as the brine boils for a couple of minutes, immediately pour it back into the jar.
As we can see, there is already not enough fluid. To do this, we should already have a kettle of boiling water ready. But first you need to prepare the vinegar essence. And holding a spoon with essence in one hand, and a teapot in the other, pour in both at the same time. The essence is all, and as much boiling water is needed so that it is poured to the very neck.
19. Immediately cover the jar with the metal lid.
From this moment on, the lid should no longer be opened under any pretext!
20. Let the jar stand in this position for 5 minutes, while rotating the jar again, expelling air bubbles.
21. Then tighten the cover with a seaming machine.
If large cucumbers were laid in the jar, then there should be three fillings. And only with the third one can the lid be screwed on.
22. Turn the jar over and cover with a blanket. Leave in this position until it cools completely.
23. Then turn it over again, and place it already, as usual. Store in a cool, dark place.
Such a blank is stored perfectly, and for at least a year, at least two. Long-term storage does not affect taste in any way.
They are moderately salty and sweet, slightly sour, crunchy and have a pleasant taste. The brine has the same pleasant taste, it turns out to be light and transparent. And you can drink it if you want, it also turns out to be very tasty.
Here's a recipe! Although it turned out to be large, in fact, everything is very simple. And most importantly - what the result is!
By the way, I did not mention one of the advantages of this recipe. Every year I preserve my cucumbers using it, for probably 35 years already. For all these years, none of the cans "took off". Over the years I have lived both in the south and in the north; both in the apartment and in the house - and in any conditions, the jars are stored perfectly!
Assorted tomatoes and cucumbers
You can also cook raw vegetables using the recipe above. This is very convenient, especially when you canning in three-liter cans. In this case, two delicious snacks are obtained at once.
As I said, the recipe is exactly the same. The only thing we need is fewer cucumbers and more tomatoes.
In this case, use tomatoes that are not very large. Plum varieties, such as "ladies' fingers", are perfect. They are quite fleshy, with a thick enough skin to keep the tomato intact. And so that the tomato does not burst, it must be pricked with a toothpick in two or three places near the "butt".
Or you can use cherry tomatoes, they are small and firm, and. Both with the use of some tomatoes, and with other vegetables.
When laying out, first put herbs and spices, then cucumbers. Then again greens, and already tomatoes. Put greens on top as well.
There are also two fillings, as already described. We use salt, sugar, vinegar essence and aspirin as preservatives (2.5 tablets per 3 liter jar).
So this recipe is universal. We prepared an assortment using it, today I brought to your attention a recipe for cucumbers using it, and now this is an option.
But in fact, there are a lot of recipes for cooking cucumbers with tomatoes. And here is one of these recipes I would like to offer you to watch in video format.
Tomatoes themselves are an excellent preservative, since they contain a lot of acid in their composition. And they are even suggested to be closed with screw caps.
So choose a recipe to your taste and cook as you like best, and according to the recipe that you liked the most.
Canned cucumbers with citric acid
According to the previous recipes, we made blanks without sterilizing cans. And using this recipe as an example, I would like to tell you how to preserve with sterilization.
Usually, fruit without vinegar is required to be sterilized. And although in this recipe we will add citric acid to the marinade, we cannot do without additional protection for successful storage.
We need (for a 3 - liter jar):
- cucumbers - 2 kg
- garlic - 3 - 4 cloves
- dill with seeds - 2 tbsp. spoons
- horseradish - 0.5 leaves (or 1 teaspoon grated)
- black peppercorns - 4 - 5 pieces
- allspice - 3 - 4 pieces
For brine per 1 liter of water:
- salt - 1/4 cup or 3 incomplete tablespoons
- sugar - 1 tbsp. spoon
- citric acid - 1 tbsp. spoon
Preparation:
1. Wash cans and lids with soda and sterilize.
2. Pre-soak the fruits in cold water for 2 - 3 hours. Then wash thoroughly and cut off the ends.
Do not use very large specimens; small or medium-sized vegetables are suitable for this recipe.
3. Put all the spices and herbs in the jar. Then lay out the cucumbers. For better salting, it is better to place them in an upright position. But you can spread it in this way, especially if the fruits are small.
4. A three-liter jar will require approximately 1.5 liters of water. Therefore, all the ingredients for the brine will need to be taken in the right amount.
5. Put water in a saucepan on gas. Add salt, sugar and citric acid and bring to a boil.
6. Pour the boiling brine into the jars under the very neck. Cover with a metal lid.
7. Place a cloth in a large saucepan and add some water. Heat it slightly on gas and put the jar with all the contents. Add more hot water as needed.
Ideally, the water should reach the shoulders of the can, or a little less.
8. Bring to a boil and time. For sterilization, we need 20 minutes from the moment of boiling. This is for a three-liter can.
9. After the allotted time, remove the jar with tongs, make sure that the lid does not open. If air gets into the jar, then it probably will not be able to be stored for a long time, and in the worst case, it will "explode" at all.
So take your time and get it out carefully.
If, nevertheless, such a nuisance happened, and the lid nevertheless slightly moved, then you need to add boiling water to the very neck, again cover with the lid and again set to sterilize for 15 minutes. But in this case, the cucumbers will not turn out crispy, they will simply be overcooked.
10. Screw on the lid using a special machine. Turn the jar over, placing it on the lid and cover with a blanket. Leave in this position until it cools completely.
11. Then turn over to normal position and store in a cool, dark place.
Canned sweet cucumbers in liter jars
It is very convenient to preserve cucumbers in liter jars, especially when the family is not very large. You open such a jar in winter, and you will immediately eat it while hunting. And in the refrigerator it will definitely not stagnate.
You can preserve in liter jars according to any of the recipes proposed today. But for a change, I propose this option for a sweet preparation.
We need:
- cucumbers - depending on size
- garlic - 2 cloves
- dill - 2 umbrellas
- horseradish leaf - 1/3 part
- cherry leaf - 2 - 3 pieces
- currant leaf - 2 pieces
- cloves - 1 bud
- black peppercorns - 5 pieces
- allspice - 1 piece
- vinegar essence 70% - 0.5 tsp
For brine:
For a liter jar very densely filled with fruits, you will need about half a liter of water. For this amount, the required amount of salt and sugar is given.
- salt - 1 tbsp. spoon
- sugar - 2.5 tbsp. spoons
Preparation:
1. Pour cucumbers with cold water and let stand for 2 - 3 hours. Then wash them in clean water and cut off the ends. Put on a towel so that the water is glass.
2. Wash the herbs, you can scald them with boiling water and also put them on a towel. Peel the garlic. And immediately prepare all the spices, salt and sugar.
3. In a sterilized jar, put half of the assigned portion of the horseradish leaf. If approximately, then this is a strip 4 - 5 cm from a normal sheet. Then lay out the umbrella of dill, over a leaf of cherries and currants.
Immediately add all the spices and herbs and garlic.
4. Lay out the cucumbers. Try to take them small and stack very tightly to each other. In the first row, you can put them vertically next to each other. And only then put the smallest ones on top, that is, horizontally.
5. Leave room for dill, another cherry leaf, currant and horseradish.
6. Boil boiling water in a kettle and pour the contents over to the very neck. Cover with a sterilized lid. Leave on for 10 - 15 minutes. The criterion of readiness can be the fact that you can safely take the jar in your hands.
7. Meanwhile, boil the water for the brine, add the prescribed amount of salt and sugar, and when it comes to a boil, pour in the vinegar essence, then let it boil again.
8. Pour warm water from the jar and pour boiling brine under the very neck. If there is not enough brine, then add boiling water from the kettle. And it is best to make a brine with a margin.
9. Cover immediately. Let it stand closed for two to three minutes to allow air bubbles to come out, if any. But under no circumstances open the lid.
10. Then tighten it with a special seaming machine.
11. Turn the jar over and place it upside down under a blanket or blanket. Leave in this position until it cools completely. Then turn over again and place in a cool dark place for storage.
Such a blank is stored well, and you can store it in an apartment in a pantry.
If you want to prepare several liter jars, simply multiply the amount of all ingredients by the number of jars proportionally.
According to the same recipe, you can harvest at least three-liter, even two-liter cans. Also, 750 gram jars with screw caps will do.
Mustard blank for storage in the apartment
In fact, of course, all of today's recipes are intended for storage in an apartment, and this has been a proven fact many times over. But here's another of these recipes that may come in handy in your piggy bank.
It is not quite ordinary, but its unusualness is that such a preparation is prepared in a marinade using mustard. Try this canning option as well. He's also good and has a lot of fans.
Slightly spicy, sweet and sour cucumbers are obtained from this preparation.
Also here, you can see how to sterilize and twist cans. For young hostesses who are just gaining experience, this will be very useful.
And if you like such spicy spicy cucumbers, then there is a whole article on this topic. It gives many interesting recipes using mustard, both ready-made, and in seeds and just in powder. You can get acquainted with the recipes better,.
Or maybe someone will be interested in sour vegetables. And there is also a certain way for such lovers
In today's recipes, I tried to offer you only time-tested recipes. All of them are united by the fact that they invariably produce very tasty and crunchy blanks. Therefore, feel free to choose any of the recipes and make preparations for the winter.
How to preserve cucumbers so they are delicious and crispy
These tips will be useful to you in any of the chosen methods, so be sure to take note of them.
- before canning, be sure to soak the fruits in cold water for several hours
- cut off the ends on both sides and taste the fruits so they are not bitter
- fill the jars with fruits very tightly so that you can no longer stick in any of them
- so that all the fruits are salted evenly, take them of the same size for each of the jars
- be sure to use a horseradish leaf, it will not let the brine grow cloudy
- use cherry and black currant leaves, they give the necessary crunchiness to the fruit
- a sprig of tarragon gives the flavor of barrel cucumbers and keeps them firm and firm
- do not put a lot of garlic, it softens the fruit
- use coarse, non-iodized salt for salting
- for better storage of the workpieces in the apartment at room temperature before rolling, pour them two or three times with boiling water directly in the jar, draining the cooled water each time. Soak it for 5 - 7 minutes, then drain. Only for the third time fill it with brine, and after pouring vinegar, roll it up.
- be sure to sterilize empty jars and lids
- do not use preservation on which the lid is swollen. It is life threatening!
These are the basic rules that will allow you to eat delicious cucumbers all winter.
If after reading, or during canning you have any questions, then ask them in the comments. If I am in touch, I will try to answer you as soon as possible. But, of course, it is better to ask questions in advance, since I am not always at the computer. And sometimes they ask a question right from the place of preparation, and I can only see it after two or three hours. And I can imagine how worried a person who is not answered in time.
Please treat this with understanding!
But I hope that I wrote everything clearly and in detail, in any case, I tried to make it happen!
Cook, and may you always get the most delicious workpieces.
Bon Appetit!
Wash cucumbers thoroughly with warm water.
Banks are sterilized, I usually sterilize in the microwave. Clean cans are placed in the microwave and kept at maximum power for 5-7 minutes.
Wash the dill, cherry leaves, black currant, oak and horseradish leaves with hot water. Peel the cloves of garlic. Remove the cans from the microwave.
Put a few leaves of currant, horseradish, cherry, oak, dill and 2-3 cloves of garlic in each jar.
Put cucumbers tightly in jars with herbs.
Everyone sterilizes cucumbers in their own way! I sterilize simply: boil water and pour boiling water into jars of cucumbers, set them aside for 5-10 minutes, then drain the boiling water.
Prepare the marinade: boil 3 liters of water, add salt, granulated sugar and vinegar. Boil for 2-3 minutes until sugar and salt dissolve, pour sterilized cucumbers, roll up the lids and turn the jars with the lids down. Wrap the jars in a blanket and leave to cool completely. I got 7 liter cans.
Such cucumbers are perfectly stored in my apartment. My favorite delicious, crispy cucumbers marinated with vinegar for the winter are ready.
The dream of every housewife. To achieve the desired result, many of them have to go through a difficult path of trial and error. But in fact, it is not at all difficult to cook crispy pickled cucumbers for the winter, 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 (7-8 cm) and harvested no later than a day before pickling. Better, of course, if these are cucumbers from their 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 more crisp the result will be.
Proven pickled cucumber recipes
Spices also need to be treated with due attention. For example, you should not put a lot of garlic, the cucumbers will turn out to be soft. But put cloves, allspice, black currant leaves and bay leaves as desired, they will not affect the result. Other spices can be added if required by the selected recipe. That's all. Choose a recipe, since we have found a lot of them for you, follow all the steps indicated in the recipes, and delicious pickled crispy cucumbers will dilute your cozy "cellar" with all kinds of preparations with their presence.
Crispy pickled cucumbers (method number 1)
Ingredients (for 1 liter can):
2 kg of small cucumbers,
2 cloves of garlic
1 carrot,
1 umbrella of dill,
1 sprig of parsley
1 tsp vinegar essence.
For the marinade:
1 liter of water
1 tbsp salt (with a slide),
2 tbsp Sahara,
5 black peppercorns,
3 cherry leaves,
3 carnation buds.
Preparation:
Soak cucumbers in water for 6 hours, then place in jars along with garlic, carrots, dill and parsley. Pour boiling water over the cucumber jars and leave for 10 minutes. Drain and refill with boiling water again, then add sugar, salt, spices, leaves to the drained water and let it boil. Pour the cucumbers with the finished marinade, add 1 tsp to each jar. vinegar essence, roll up and wrap until it cools completely.
Cucumbers "Fragrant" (method number 2)
Ingredients for 1 L can:
cucumbers,
1 onion
1 clove of garlic
5 allspice peas,
1 bay leaf.
For brine:
500 ml of water,
4 tsp Sahara,
2 tsp salt,
4 tsp 9% vinegar.
Preparation:
Wash the cucumbers thoroughly, trim off the ends and soak for 3 hours in cold water. Put spices, chopped onion rings, garlic into the jar at the bottom. Then place the cucumbers tightly in the jar. Boil the brine, pour cucumbers over them and sterilize the jars for 10 minutes. Then roll it up, turn it over and wrap it up.
Pickled cucumbers (method number 3)
Ingredients (for a 3L jar):
1.8 kg of cucumbers,
2 umbrellas of dill,
1 horseradish leaf,
3-4 cloves of garlic
6-7 peas of black pepper,
2 currant leaves,
6 tsp Sahara,
3 tsp salt,
5 tbsp table vinegar.
Preparation:
Wash herbs and cucumbers under cold running water. Put greens, garlic and pepper into small pieces at the bottom of the prepared jars. Then put the cucumbers tightly in the jar, add salt, sugar and vinegar directly to the jar and pour cold water. Then put the jar of cucumbers in a saucepan with cold water and bring to a boil over low heat. Roll up the cans 2-3 minutes after boiling. Cucumbers must remain green at the time of rolling. Turn the jars over, cover and leave to cool.
Crispy pickles with grated horseradish and tarragon
Ingredients (for 1 liter can):
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 (for 500 ml of water):
30 g sugar.
40 g of salt.
Bay leaf,
peppercorns
70 ml of 9% vinegar.
Preparation:
For this recipe, choose small cucumbers (no more than 7 cm) without defects, bitterness and voids inside. Wash them and soak for 3 hours in cold water, then rinse with running water and cut off the ends on both sides. Place cherry leaves, horseradish, dill, parsley, peppers, garlic and tarragon on the bottom of 1 liter jars. Fill the jars with cucumbers, pour boiling water over and leave for 20 minutes, then repeat this procedure. Prepare the marinade by adding everything except the vinegar to the water (add when the water boils). Pour the boiling marinade over the cucumbers and roll up the jars.
Cucumbers "Lemon"
Ingredients (for a 3L jar):
1 kg of 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 of salt
1 tbsp Sahara,
1 tbsp citric acid
a few peas of black pepper.
Preparation:
Wash the cucumbers thoroughly, cut off the ends and soak in cold water for 3 hours. Put dill, bay leaf, horseradish, onion, garlic and peppercorns on the bottom of a 3 liter jar. Then put the prepared cucumbers tightly in the jar. Pour water into a saucepan, add sugar, salt, citric acid to it, bring to a boil and pour cucumbers in a jar with this boiling marinade. Cover the jar on top with a pre-sterilized lid and sterilize the cucumber jars in boiling water for 15-20 minutes. Roll up and leave to cool at room temperature.
Crispy pickled cucumbers in apple juice
Ingredients (for a 3L jar):
small cucumbers (how many will go into the jar),
2-3 peas of black pepper,
1 umbrella of dill,
1 sprig of mint
1 currant leaf,
2 carnation buds.
For the marinade:
Apple juice,
salt - 1 tablespoon for 1 liter of juice.
Preparation:
Scald the cucumbers with boiling water and cut off the ends. At the bottom of each of the jars, lay a leaf of currant, mint, 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, almost completely immersed 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 cans with lids, turn over and wrap them up, leave in this form until they cool completely.
Pickled cucumbers with bell pepper, basil and coriander "Khrum-Khrumchiki"
Ingredients (for a 3L jar):
500-700 g of cucumbers,
3-4 sweet peppers
3-4 cloves of garlic
1 umbrella of dill,
1 horseradish root,
2-3 sprigs of basil,
1 tsp coriander seeds.
4 allspice peas,
3 black peppercorns.
For the marinade (for 1 liter of water):
4 tablespoons salt,
2 tbsp Sahara,
3 tbsp 9% vinegar.
Preparation:
Wash the cucumbers and cut off the ends, peel the seeds and cut into 4 pieces. Place dill, garlic, basil and peeled horseradish root at the bottom of the prepared jar. Then put the cucumbers and peppers tightly in the jar. For the marinade, add salt and sugar to the water, bring to a boil, remove from heat, add vinegar and pour cucumber jars with it. Cover and leave for 15 minutes. When the time is up, drain the marinade and bring it to a boil again. Add coriander, peppercorns to the jar and pour the contents of the jars with hot marinade. Roll it up, turn it upside down, and put it away in a cool place the next day.
Crispy cucumbers marinated with mint leaves, onions and carrots
Ingredients:
2 kg of cucumbers,
1 small head of garlic
1 small onion
1 medium carrot
4 leaves of horseradish, cherry, currant,
1 sprig of dill with an umbrella,
3 sprigs with young fresh mint leaves,
1.2 l of water,
3 tbsp salt (no top),
2 tbsp Sahara,
3 tbsp fruit vinegar.
Preparation:
Pick cucumbers of the same size, wash them, cut off the ends and soak in cold water for 5-6 hours. Put cherry, currant, horseradish and mint leaves, garlic cloves and carrots cut into slices at the bottom of dry sterilized jars. Put the cucumbers there, in the jar, tightly, to the very top. Arrange the onion, cut into rings, over the cucumbers, and the dill on the onion. Dissolve sugar and salt in water, let the water boil and pour cucumbers with this brine twice, and the third time pour vinegar into the drained brine, let it boil and add a little water. Pour cucumbers with this brine, roll up the lids, turn over and leave for 5-6 hours. And only then put it away for storage.
Cucumbers sweet and sour "Bulgarian style"
Ingredients (for 1 liter can):
cucumbers,
1 umbrella of dill,
1 horseradish leaf,
1 sprig of carrot tops,
5 allspice peas,
1 clove of garlic
water,
1 tsp salt,
2 tsp Sahara,
50 ml of 9% vinegar.
Preparation:
Soak the cucumbers in cold water for 1-2 hours. Put dill, horseradish leaf, carrot tops, black peppercorns and a clove of garlic in each jar. Add vinegar. Cut off the tips of the cucumbers and place them in jars. Pour cucumber jars with cold water (preferably filtered). Add salt and sugar to each jar. Place the jars in a container and fill it up to the hangers of the jars with cold water. Put on fire, bring water to a boil and sterilize cans for 5-7 minutes from the moment of boiling. Loosely cover the jars during sterilization. After that, roll up the cans, turn them over and, without wrapping them, cool to room temperature. After cooling, put the jars of cucumbers in the refrigerator for several hours (you can overnight), and then put them in storage.
Pickled crispycucumbers "Coniferous aroma"
Ingredients (for a 3L jar):
1 kg of cucumbers
4 young pine twigs (5-7 cm).
For the marinade (for 1 liter of water):
2 tbsp salt,
1 tbsp Sahara,
½ stack. 9% vinegar.
Preparation:
Wash the cucumbers, cut off the ends, pour over boiling water and then ice water. At the bottom of the prepared jar, put half of the pine branches, then lay the cucumbers tightly, and put the rest of the pine branches between them. Pour sugar and salt into water, bring it to a boil and immediately remove from heat. Pour cucumber jars with boiling water to the brim, cover with a lid and leave for 15-20 minutes. After that, 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 cans, 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 l 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 peas of allspice,
10 tsp grain mustard,
2.4 liters of water
3 tbsp salt,
5 tbsp Sahara,
150 ml 9% vinegar.
Preparation:
Wash cucumbers well and soak in cold water for 4-6 hours. Put spicy herbs, black and allspice, cloves of garlic and mustard in clean and sterilized jars. Lay 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 cooked marinade over cucumbers in jars, cover them with lids and sterilize for 5 minutes from the moment of boiling. Then roll up, turn over and let cool slowly.
Pickled crispy cucumbers with oak bark
Ingredients (for 1 liter can):
medium-sized cucumbers,
2 cloves of garlic
½ horseradish leaf,
1 umbrella of dill,
2 cherry leaves,
1 black currant leaf,
3-4 black peppercorns,
3-4 allspice peas,
½ hot pepper,
⅓ h. L. oak bark,
1.5 tsp salt,
1.5 tsp Sahara,
30 ml of table vinegar.
Preparation:
Soak the cucumbers in cold water for 5-6 hours. Divide the spices, oak bark and cucumbers into the jars. Pour boiling water over the contents of the jars, let stand until the next water boils. Drain the first water and fill the cucumbers with the second water, and again let them stand a little. After the second time, draining 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 a 3L jar):
cucumbers - how many will go into the jar,
15 carnation 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 l of water,
2 tbsp salt (no top),
2 tbsp sugar (no top),
1 tbsp 70% vinegar.
Preparation:
Soak the cucumbers for 6-8 hours, cut off the ends, scald with boiling water and put 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 with cucumbers, pour boiling water, add vinegar to the jar, roll up and wrap.
Prepare crispy pickled cucumbers according to our recipe and crunch with pleasure in winter not only with snow outside, but also with delicious cucumbers at the table.
Successful blanks!
Larisa Shuftaykina