It will soon be time to can cucumbers again! Therefore, it’s time to stock up on interesting recipes. I don’t know if a good housewife can do without canned cucumbers, because it’s so tasty and convenient to always have a few jars of cucumbers on hand...
I suggest you preserve cucumbers this year not only according to your favorite recipe, but also choose something new from the 15 original recipes for preparing cucumbers for the winter. The variety of flavors of cucumbers will especially delight you on cold winter evenings and holiday dinners.
1. Canned cucumbers with red currants
2. Cucumbers in spicy tomato sauce
3. Cucumbers with apples (marinated and lightly salted).
4. Pickles for the winter.
5. Pickled cucumbers with gooseberries
6. Pickles for the winter.
7. Pickled cucumbers, sterilized without vinegar
8. Pickling cucumbers in jars is the simplest and most delicious recipe.
9. Pickled cucumbers and tomatoes (very simple and tasty recipe)
10. Secret recipe for awesome cucumbers “You will lick your fingers”
11. Marinated cucumber salad
12. Lightly salted cucumbers with vodka
13. Lightly salted cucumbers “Spicy”
14. Summer salad for the winter
15. Assorted marinated
1. Canned cucumbers with red currants
Ingredients:
Cucumbers – 600 grams
Garlic - 2 cloves
Onion - 1 piece
Red currants - 1.5 cups
Black peppercorns - 3 pieces
Cloves - 3 pieces
Water - 1 liter
Sugar - 1 tbsp.
Salt - 2.5 tbsp.
Preparation:
Wash the cucumbers. Place spices at the bottom of the jar. Place the cucumbers vertically in jars. We clean the currants (0.5 cups) from the branches, sort them and wash them. Distribute the berries between the cucumbers. Pour hot brine over the cucumbers, immediately cover with lids and sterilize for 8-10 minutes. Next we roll up the cans and wrap them up. Brine. Bring the water to a boil, add salt and sugar, add red currants (1 cup).
2. Cucumbers in spicy tomato sauce
Ingredients:
Garlic - 180 g
Tomato paste - 150 g (3 full tablespoons)
Sunflower oil - 250 ml
Sugar - 150 g
Salt - 2-3 tbsp.
Vinegar 6% – 150 ml
Hot paprika - 1 tsp.
Ground black pepper - 1 tbsp.
Preparation:
Wash the cucumbers and soak for 1-2 hours in cold water. I have 4.5 kg of cucumbers.
Cut off the ends of the cucumbers. Cut large cucumbers into 4 pieces lengthwise. Smaller cucumbers - only lengthwise. Press the garlic through a press. Add all ingredients except vinegar. Place on moderate heat. After 0.5 hour, the cucumbers will already be floating in the sauce. Let's taste the sauce. It should be spicy, not salty, but not too sweet. Let the cucumbers simmer for another 15 minutes. Add vinegar. The total simmering time is 40-45 minutes. Cover the pan with a lid and let it brew for 15 minutes. Place the cucumbers in prepared sterilized 0.5-liter jars. Pour in the sauce and sterilize for 25-30 minutes. Close the jars and turn them over until they cool completely.
3. Cucumbers with apples (marinated and lightly salted)
Ingredients:
For a 3 liter jar:
apples (sour) - 1-2 pieces
garlic - 3-4 cloves
dill - 1 umbrella
cherry and currant leaves - to taste
allspice peas - 12 pieces
cloves - 12 pieces
bay leaf - 4 pieces sugar 5 tsp.
salt - 4 tsp.
vinegar 9% - 2 tsp.
cucumbers - 1.5 - 2 kg.
Preparation:
Cut the garlic into slices, wash the greens. Place washed cucumbers in clean jars, alternating
their spices and apple slices (do not peel). Fill the jar with boiling water and let it sit
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
min., pour the brine back into the pan. Boil. At this time, pour 2 partial teaspoons into the jar
spoons of vinegar, pour boiling syrup and roll up the boiled lids. Banks
turn over and wrap until cool. Cucumbers are stored at room temperature or in
cool place.
Quick pickled cucumbers
Place cucumbers with spices and apple slices in a deep container. In hot water (per 1 liter) dilute 2 tbsp. l. salt, pour cucumbers, cover with a plate so that they do not float. Leave at room temperature until completely cooled, then put in the refrigerator. The next day, the cucumbers are ready to eat.
4. Pickles for the winter
Ingredients for a 1 liter jar:
Cucumbers - how much will it take?
Dill umbrella - 1 piece
Horseradish leaf - 1 piece
Garlic - 5-6 cloves
Hot pepper - 3-4 rings
Bell pepper - 2 rings
Currant leaves - - 2 pieces
Coarse salt - 20 g
Acetylselicylic acid (crushed) - 1.5 tablets.
Preparation:
Pour cold water over the cucumbers and leave for 4-6 hours. Prepare the jars, pour boiling water over the lids. Peel the garlic, rinse the herbs, chop the pepper. Place a horseradish leaf, a sprig of dill, and currant leaves at the bottom of the jar. Fill the jar tightly with cucumbers. Add the garlic cloves and add the pepper. Pour boiling water over, cover with lids and let cool enough to handle. Drain the water into the pan. Add 100 ml of boiled water. Let it boil. Pour salt and crushed acetyl into the jars. Pour boiling cucumber water over the cucumbers, one jar at a time. To the top. Close the jar immediately. (Reduce the heat to a minimum and do not remove the water, it should constantly boil.) Turn the finished jars upside down and place in a pre-prepared “warmth”. Leave the pickled cucumbers for a day.
5. Pickled cucumbers with gooseberries
Ingredients
For 6 liter jars:
Small cucumbers - 4 kg
Gooseberries - 0.5 kg
Garlic - 1 head
Cherry leaf - 10 pieces
Currant leaf - 5 pieces
Large horseradish leaf - 1 piece
Dill - 1 stem with an umbrella
Black pepper - 10 peas
Carnation - 10 flowers
Small horseradish root - 1 piece
Spring water - 3.5 liters.
For the marinade (per 1 liter of water):
Salt - 2 tbsp. l.
Sugar - 3 tbsp. l.,
Vinegar 9% - 80 g.
Preparation:
Wash the cucumbers thoroughly. Pour cold water over the cucumbers for 3-4 hours. Wash the greens and dry with napkins. Chop finely. Peel the garlic and horseradish root and also finely chop. Place everything in a bowl and mix well. Cut off the “butts” of the cucumbers. Sterilize jars. Place a tablespoon of mixture of herbs, garlic and horseradish in each jar. Place the cucumbers tightly, sprinkle a handful of washed gooseberries on top. Boil water, pour in cucumbers, heat for 15 minutes. Repeat again. Then add pepper, cloves, sugar, salt, and vinegar to the water drained from the cucumbers. Cook the marinade over low heat for 10-13 minutes. Fill the jars with marinade to the top,
so that even a little flows out. Boil the lids for 5 minutes. Roll up the jars, put the lids down, wrap them very well. After a couple of days, turn the cucumbers over and keep them under the blanket for another two days.
6. Pickles for the winter
Ingredients:
For a 3 liter jar:
Cucumbers - 2 kg
Dill (umbrellas) - 3-4 pieces
Bay leaf - 2-3 pieces
Garlic - 2-3 cloves
Horseradish root - 1 piece
Horseradish leaves - 2 pieces
Cherry leaves - 1-2 pieces
or oak leaves (optional) - 1-2 pieces
Celery, parsley and tarragon - 3 sprigs each
Capsicum and bell pepper (optional) - 1 piece each
Black peppercorns - 5 pieces.
For brine per 1 liter of water:
Salt - 80 g.
Preparation:
Sort the cucumbers by size, wash and soak in clean cold water for 6-8 hours. After this, rinse the cucumbers with clean water, wash the greens and put everything in a prepared jar. Place layers of spices, cucumbers, spices and cucumbers on the bottom of the jar, place dill on top. Prepare brine (dissolve salt in cold water), pour brine over cucumbers to the very edge of the jar. Cover with gauze and leave at room temperature for 2-3 days. After this, when a white foam appears on the surface, drain the brine, boil well and pour it back over the cucumbers in the jar. Immediately cover with the prepared lid and roll up. Turn the jar upside down on the lid, wrap it thoroughly (cover with a warm blanket) and leave to cool.
7. Pickled cucumbers, sterilized without vinegar
Ingredients:
Cucumbers - 1 kg
horseradish root - 50 g
garlic - 1-3 cloves
bay leaf - 1-2 pieces
oak leaves - 1 piece
cherry leaves - 1 piece
black currant leaves - 1 piece
mustard (grains) - 1-3 pieces
dill - 30-40 g
dill (seeds) - 2-3 pieces.
For the brine:
Water - 1 l
Salt - 2 tbsp.
Preparation:
The cucumbers are placed in jars, filled with brine, covered with lids and kept for 3-4 days at room temperature (for lactic fermentation). Then the brine is drained from the jars and boiled. Cucumbers are thoroughly washed in cold water. Place them in jars again, adding spices and seasonings for the aroma, density and fragility of the cucumbers. Pour boiling brine into the jars of cucumbers and sterilize at a temperature of 80-90°C: liter jars - 20 minutes, three-liter jars - 40 minutes.
8. Pickling cucumbers in jars
Ingredients:
Water - 1 l
Salt - 50 g
Cucumbers - how much will it take?
Spices to taste.
Preparation:
A small amount of cucumbers can be pickled without pasteurization in glass jars. Fresh, preferably the same size, cucumbers are thoroughly washed, placed in jars, layered with spices and poured with a boiling (but it can also be cold - this is a cold way to pickle cucumbers) 5% salt solution (i.e. 50 g of salt per 1 liter of water). The jars are closed with tin lids, boiled in water, but not sealed, but placed at room temperature for several days (up to 7-10 days) for fermentation, after which they are topped up with brine and sealed using a seaming machine. This recipe for pickling cucumbers in a jar is good because the cucumbers are of high quality and are well preserved even at room temperature.
9. Pickled cucumbers and tomatoes
Ingredients:
For a 3 liter jar:
Cucumbers - how much will it take?
tomatoes - how much will it take?
citric acid - 0.5 tsp.
salt - 70 g
sugar - 1.5 tbsp.
bay leaf - to taste
peppercorns - to taste
onions - 2-3 pcs.
garlic - 3-4 cloves
sweet pepper - 2-3 pcs.
cherry, currant, oak leaves - 3-4 pcs.
amaranth (shiritsa) - 1 sprig.
Preparation:
At the bottom of a dry steamed jar put dill, horseradish, 3-4 leaves of cherry, currant, oak, and a sprig of agaric (to make the cucumbers crunchy). Place cucumbers (tomatoes) in a jar or make an assortment. Add spices, 3 aspirin tablets. Pour boiling water (1.5-2 liters) over it - be careful not to crack the jar. Immediately roll up, turn upside down and wrap until completely cool.
10. Secret recipe for awesome cucumbers “You’ll lick your fingers”
Ingredients:
Cucumbers – 4 kg
Parsley - 1 bunch
Sunflower oil - 1 cup (200 grams)
Table vinegar 9% - 1 glass
Salt - 80 grams
Sugar - 1 glass
Ground black pepper - 1 dessert spoon
Garlic - 1 head.
4 kg of small cucumbers.
Preparation:
Wash the cucumbers. You can trim the tails and noses slightly. Cut the larger cucumbers lengthwise into 4 pieces. Cut the smaller ones in half lengthwise. Place the prepared cucumbers in a saucepan. Finely chop a good bunch of parsley and send it to the cucumbers. Add a glass of sunflower oil, a glass of 9% table vinegar and 80 g of salt to the pan (do not fill the 100 gram glass to the top on your finger). Pour a glass of sugar and a dessert spoon of ground black pepper into the resulting marinade for cucumbers. Cut the head of garlic into slices and place in a saucepan. We wait 4-6 hours. During this time, the cucumbers will release juice - the pickling will take place in this mixture. We take sterilized 0.5 liter jars and fill them with pieces of cucumbers: place the cucumbers in the jar vertically. Fill the jars to the top with the marinade remaining in the pan, cover with the prepared lids and sterilize for 20-25 minutes. We take it out and roll it up tightly. Place the jars upside down, wrap them in towels until they cool completely.
11. Pickled cucumber salad
Ingredients:
For a 0.5 liter jar:
Cucumbers - how much will it take?
Onions - 2-3 pcs.
Carrots - 1 pc.
Garlic - 1 clove
Dill seeds (dry) - 1 tsp.
Bay leaf - 1-2 pcs.
Allspice - 2 peas.
For the marinade (for 8 0.5 liter jars):
Water - 1.5 liters
Salt - 75 grams,
Sugar - 150 grams
Table vinegar - 1 glass.
Preparation:
0.5 liter jars with lids must first be sterilized. Wash the cucumbers. We peel the onions, 2-3 medium onions and 1 carrot are used for each jar. Cut the cucumbers crosswise into centimeter slices. We also cut the onion into thin rings, and grate the carrots on a coarse grater. In each prepared jar we put one good clove of garlic in slices, 1 tsp. dry dill seeds, 1-2 bay leaves, 2 mountains. allspice. Next, lay out a layer of onion rings (about 1 cm), then the same layer of carrots, followed by a layer of cucumber slices (two centimeters). And so on up to the top of the jar we alternate layers. Next, we make a marinade for 8 cans: boil one and a half liters of water, dissolve 75 g of salt in it (about 3/4 of a 100-gram glass), 150 g of sugar and finally pour in a glass of table vinegar. Fill the jars with boiling marinade, cover with lids and sterilize for 35 minutes at low boil. We take it out, roll it tightly, you can turn it over, but if you want to maintain a beautiful appearance so that the layers do not mix, it is better not to turn it over. Cover the pickled salad and let it cool until the next day.
12. Lightly salted cucumbers with vodka
Ingredients for 1 liter of water:
cucumbers
horseradish leaves
cherry leaves
currant leaves
Bay leaf
dill umbrellas
black peppercorns
vodka - 50 ml vodka
salt - 2 tbsp.
Preparation:
Wash the cucumbers thoroughly and cut off the ends on both sides. Wash all the greens and place them in a saucepan, add peppercorns and place cucumbers on top. Prepare the brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cold brine over the cucumbers, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.
13. Lightly salted cucumbers “Spicy”
Ingredients:
1 kg small cucumbers
4-5 cloves of garlic
2 hot peppers
large bunch of dill
6 tbsp. coarse salt.
Preparation:
Take young and elastic cucumbers, rinse. Cut off the ends on both sides. Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. Place 2/3 of the total amount of dill and thinly sliced garlic at the bottom of the jar. Then place the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Place salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and pour the resulting salt over the cucumbers again.
solution. Cover the jar with a saucer, on which place a small weight, for example, a small jar of water. Leave the cucumbers at room temperature for 2 days.
14. Summer salad for the winter
Ingredients for a 1 liter jar:
cucumbers
tomatoes
dill, parsley - 3-4 branches
hot pepper - 1 ring
onion - 1 piece
garlic - 1 clove
sweet pepper - 1 piece
allspice - 3-4 pieces
cloves - 2 pieces
bay leaf - 2-3 pieces.
Brine for 2 liters of water:
sugar - 250 g
salt - 30.5 cups
vinegar 9% - 150 g.
Preparation:
In a sterile jar (I have 1 liter) put dill and parsley (green) on the bottom, cut 1 clove of garlic, if desired, you can put a ring of hot pepper, cut 1 medium-sized onion into rings, cut sweet pepper into strips (I always use pepper because it’s yellow , or orange for a variety of colors), then cut the cucumbers, but not thinly, and tomatoes (it is advisable to take strong, fleshy, well-brown tomatoes so that they do not become limp and turn into mush).
When adding vegetables, compact them a little. Then put allspice, cloves, and bay leaves on top.
Prepare the brine: for 2 liters of water, 0.5 cups of sugar, 3 tablespoons of salt, when it boils, pour 150 g of 9% vinegar and immediately pour the brine into jars (this brine is enough for 4-5 liter jars).
Then sterilize the jars for 7-8 minutes from the moment of boiling and immediately roll them up.
In winter, when serving, pour the brine into a separate bowl, place the vegetables (without spices) in a salad bowl and pour over vegetable oil to taste.
Recipes for cucumbers for the winter are very diverse. Cucumbers can be preserved whole or sliced, in salads, and even made into cucumber jam. But almost every recipe for rolling cucumbers can be described either as a recipe for pickling cucumbers (sourdough) or as a recipe for pickled cucumbers.
Preserving cucumbers without vinegar is called pickling or sourdough. How to pickle cucumbers? Before you pickle cucumbers, keep in mind that pickling cucumbers takes time - pickling cucumbers takes place within 3-10 days. Cold pickling of cucumbers means soaking cucumbers in cooled brine. And for quick salting, the brine for cucumbers is preheated. Pickling cucumbers with vodka preserves their color. Dry salting of cucumbers is very interesting - in this case, cucumbers sprinkled with salt release juice, no water is used. Pickling cucumbers in the classic version means pickling cucumbers in a barrel, preferably an oak one. The recipe for barrel cucumbers is simple, but it is the wooden barrel that gives the cucumbers a special taste - pickled cucumbers cannot be confused with anything else! Pickled cucumbers are often stored without additional heat treatment in a cool, dry place. But canning cucumbers is also possible - after salting, they are placed in jars, filled with hot brine and rolled up. Pickling cucumbers with mustard gives an interesting taste and guarantees that cucumber preparations will not “explode.”
Pickling cucumbers - twisting cucumbers with the addition of vinegar. How to pickle cucumbers? The marinade for cucumbers is brought to a boil, then the cucumbers previously placed in jars are poured over them and sterilized. You can also pickle cucumbers with citric acid.
Pickled crispy cucumbers, delicious pickled cucumbers with mustard are indispensable on the winter holiday table. A cucumber salad for the winter will also come to the aid of the housewife. Canning cucumber salads, pickling cucumbers for the winter, pickling cucumbers in jars, canning cucumbers - the recipes for all these preparations are varied and allow us to diversify our menu.
From the recipes on our website you will learn detailed answers to questions: how to roll cucumbers, how to pickle cucumbers in jars, how to pickle cucumbers correctly, how to make a canned cucumber salad, how to roll cucumbers in tomato sauce. And also how to make crispy canned cucumbers, how to wrap pickled cucumbers for the winter, how to prepare pickled crispy cucumbers and pickled cucumbers for the winter, and even how to wrap canned cucumbers with ketchup and canned cucumbers with mustard. After all, we have hundreds of different recipes for prepared cucumbers, recipes for canned cucumbers, including a recipe for sour cucumbers, a recipe for pickled cucumbers, a recipe for delicious pickled cucumbers, barrel cucumbers, a recipe for pickled cucumbers...
No matter how many pickles zealous housewives close up during the conservation period, crispy pickled cucumbers in jars for the winter occupy one of the most important positions in this list. Without them, it is impossible to imagine a meat salad, a hearty sandwich, and it’s hard to think of a better snack than sweet and sour cucumber. But in order to get true taste pleasure, you need to properly roll the vegetables, adding additional ingredients to them, and accurately calculating the proportions of the marinade. We will reveal a few secrets, knowing which you can always show off to your guests the most delicious cucumbers in the world.
There are three immutable rules that will ensure you excellent results:
- high-quality raw materials - ideally these should be young, medium-sized fruits, recently picked from the garden, with thick, pimply skin;
- aromatic spices - horseradish root and leaves, fresh currant leaves, mustard seeds, black peppercorns, dill umbrellas;
- mandatory soaking - this procedure prevents further saturation of the pulp with brine and allows the cucumber to remain crunchy.
Also, do not forget that for the marinade you need to use regular salt without additives and clean, preferably filtered, water.
Recipe for cooking with ketchup for the winter
With this unusual recipe you can prepare spicy, spicy pickled cucumbers in tomato sauce.
Calculation for a three-liter jar:
- fresh cucumbers – one and a half kg;
- store-bought sauce (it’s better to take a spicy one – “Chili” or “Garlic”) – 200 ml;
- sugar - sand - 2 table. false;
- rock salt - 1 table. false;
- vinegar 9% - half a glass;
- seasonings, garlic, fresh herbs.
We wash the cucumbers from the soil and soak them for 5 - 6 hours in almost ice-cold water. When the fruits are well saturated, cut off the ends. Place seasonings on the bottom of a clean jar - a couple of allspice peas, a dry umbrella of dill, one cut clove of garlic. We fill the jar. Fill with boiling water to the brim, cover with a lid and wait until the temperature of the liquid drops to room temperature. Drain the warm water from the cucumbers into the sink and repeat this action twice. For the last time, carefully pour the water from the jar into the pan - we will use it to cook the marinade. Salt the liquid, add sugar and add a packet of sauce. Cook for a couple of minutes in a sealed container. Before turning off the heat, pour in vinegar and immediately fill the jars with marinade. We seal the jars with sterile lids, turn them upside down and insulate them.
To prevent the risk of cracks in the glass, when pouring the marinade, direct the boiling liquid to the center, being careful not to touch the wall of the jar with the hot stream.
Country-style cucumbers
A rustic recipe for crunchy cucumbers for the winter consists of the simplest ingredients. The preservation turns out appetizing and resembles a classic barrel curing. The peculiarity of the recipe is that for pickling you can use large, slightly overripe fruits, which gardeners collect in large quantities.
Take:
- cucumbers - how many will fit into a three-liter jar;
- coarse salt - 4 tablespoons. spoon (in container) + 2 table. lie (on the “lid”);
- favorite spices, fresh and dried herbs for marinade.
Place the pre-soaked cucumbers in a jar, mixing with spices. Add coarse salt and fill it up to the neck with cold filtered water. Cover the container, take it from both sides, and shake a couple of times to better distribute the vegetables. After this, remove the metal lid, cover the neck with clean gauze folded in several layers, pour a heap of salt on it, which should be slightly moistened with water - this way we will get a kind of salt “lid”. In this state, the jar of vegetables should remain in the room for at least two days. During this time, the brine will become cloudy and a specific “barrel” smell will appear. This means it's time to start canning. Remove the cheesecloth, pour the liquid into the pan and cook for 2 minutes. Pour boiling water back into the jar, tighten it and leave it under the “fur coat” until it cools.
Pickled cucumbers for the winter without sterilization
This is perhaps one of the simplest and most popular methods of preserving cucumbers with vinegar. Vegetables are prepared quickly, without much hassle, and they turn out crispy and very juicy.
Ingredients:
- young cucumbers – about 2 kg;
- salt without additives - 2 table. spoon (per 1 l);
- sugar - sand - 1.5 table. spoon (per 1 l);
- food vinegar (9%) – 2 tablespoons. spoon (per 1 l);
- fresh garlic – 2 cloves;
- pepper, bay leaf, dill.
As usual, soak the cucumbers for at least a couple of hours in cool water. Wash the dishes with soda and sterilize them. We wash the greens well, peel the garlic and cut into slices. We put everything in jars and pour boiling water over it. We change the water twice, and the third time we fill it with marinade with salt, sugar and vinegar. Fill the jar with vegetables and seasonings with liquid up to the neck and immediately screw it on.
Instant recipe
A “quick” cucumber recipe will help out when things don’t allow you to spend a long time in the kitchen. In this case, you just need to prepare the products and place the jars for sterilization; this method will not require more of your presence.
You will need:
- cucumbers – about 1 kg;
- coarse salt - 2 tablespoons. false;
- sugar – 1.5 table. false;
- acid – 60 ml;
- half a celery root, a horseradish leaf, a couple of dill umbrellas, a cherry leaf, hot pepper - just one in each jar.
We prepare seasonings, herbs and put them on the bottom of the jar. If using fresh hot peppers, be sure to remove the center and add no more than half a pod, otherwise the product may turn out extremely spicy. Fill the container with prepared (washed and pre-soaked) cucumbers so that there is a minimum of free space left. Add salt, sugar and vinegar as indicated in the ingredients. Cover the neck with a lid and place it in a pan of boiling water to sterilize. The process time is a quarter of an hour from the moment the bubbles appear. Please note that there is no need to add liquid to the jar at this stage. Our task is to saturate the fruits with vinegar vapor. At the end of sterilization, carefully remove the jars, fill them with boiling water and screw them on. Then we proceed as with any canned vegetable - turn it over and wrap it until it cools completely.
Crispy sweet and sour cucumbers in Bulgarian style
During the Soviet Union, canned products produced by our friendly country, Bulgaria, often appeared on the shelves of vegetable stores. And, although this period has long sunk into the past, the recipe for “Bulgarian-style” cucumbers is still carefully preserved in the cookbooks of our mothers and grandmothers.
Products per 1 liter:
- gherkins - how many will fit into the jar;
- onion (small) – 1 pc.;
- sugar – granulated – 2 table. false;
- 3 – 4 cloves of garlic;
- rock salt - 1 table. false;
- bay leaf, pepper - peas, dill;
- vinegar - 3 table. lie
Place an onion cut into 4 pieces, garlic cloves, herbs and all the spices in a jar. We compact the gherkins tightly. Fill the jar with boiling water up to the neck. Wrap it in a towel and let it stand, after which we pour the water into the pan. Salt the liquid, add sugar, bring to a boil, add vinegar and cook over low heat for 4 minutes. Cover the contents of the jar with boiling marinade up to the edge of the jar, screw it on and place it “upside down” for better sterilization of the lid. The original recipe does not indicate that the jars need to be additionally heated under a blanket, so you can abandon this maneuver or proceed as usual.
In apple juice for the winter
A marinade based on apple juice rather than vinegar is ideal for people suffering from diseases of the gastrointestinal tract or with allergies to artificial acidifiers.
To get 1 liter of this yummy, take:
- kilogram of cucumbers;
- a liter or a little more of freshly squeezed apple juice (without pulp);
- salt and sugar - 30 g each;
- a sprig of fresh mint;
- dill umbrella;
- carnation;
- black pepper - a couple of peas.
Place spices, herbs and cucumbers in the prepared container, steam with boiling water twice for 15 minutes. Boil apple juice along with salt and sugar, simmer for 5 minutes under the lid. Fill the jars with boiling liquid and roll up. Store finished products for no more than six months; a longer period may negatively affect preservation.
The juice from fresh apples in the recipe can be replaced with grape or apple-pumpkin juice, and, in addition to traditional dill, you can add lemongrass, cherry or currant leaves to the jars.
With mint leaves, onions and carrots
The recipe is similar to the classic one, however, the presence of onion rings and mint sprigs gives the marinade a unique aroma, and bright carrot circles not only decorate the preserved food, but also make it more healthy.
Calculation for a 1.5 liter jar:
- cucumbers – about 1 – 1.5 kg;
- carrots – 2 pcs. medium size;
- onions (it is better to take white, lettuce) – 2 heads;
- fresh mint – 3 – 4 sprigs;
- horseradish, cherry and currant leaves - 3 pcs. each variety;
- sugar – 2.5 table. false;
- salt - 3 table. lie (without top);
- vinegar - 4 table. false;
- water - how much will drain from the jar.
We cut vegetables - onions into rings, carrots into slices, cucumbers into cubes. Since the structure of carrots is denser, it must first be blanched for a couple of minutes, then placed in a sieve or colander and cooled. Together with herbs and seasonings, we put the prepared vegetables in a container, steam them with boiling water twice, and on the third time, pour in hot marinade. We cook the marinade as usual - pour the last filling (the second) into a saucepan, add salt, sugar, boil until the crystals are completely dissolved, pour in vinegar and immediately fill the jars.
Crispy pickled cucumbers with beets
Cucumbers with beets is a traditional Russian recipe, according to which housewives have been preparing food since the beginning of the 19th century. And although today the seaming methods have changed a little, the combination of young sweet beets and pickled cucumbers is still relevant.
Components for 1 liter:
- half a kilo of young cucumbers;
- 2 medium-sized beets;
- half a tablespoon. salt;
- tea spoon Sahara;
- dining room acids (9% - food vinegar);
- garlic;
- seasonings for the marinade: dill, tarragon, allspice, clean leaves of cherries, currants or horseradish - to your taste.
We soak strong young cucumbers in ice water in advance, dry them with a paper towel and cut off the ends. Place seasonings, garlic cut into slices and beets grated on a coarse grater into a dry container. We lay the main component until the empty space is filled to the maximum. Mix salt and sugar in a saucer and pour into a jar. Fill the contents with boiling water, add acid, cover the neck and sterilize the jar for at least a quarter of an hour at 100 degrees. After that, roll it up with the same lid, turn it over and leave it to cool slowly under a towel or blanket.
The full taste of pickled cucumbers appears no earlier than two weeks after harvesting. Therefore, if you are in doubt about the proportions, it is better to make a sample jar in advance in order to adjust the number of components to your preferences.
With grated horseradish and tarragon for the winter
Anyone who has been involved in canning for many years knows that horseradish has a powerful antibacterial effect and allows you to preserve food longer. It is also added to cucumbers to make them crispy and dense, and tarragon (tarragon) gives the dish a specific, slightly sweet aroma and taste.
For a liter jar:
- gherkins (no more than 7 cm) – 1 kg;
- horseradish root;
- table salt – 40 g;
- granulated sugar – 35 g;
- table vinegar – 70 ml;
- tarragon, parsley, currant leaves, bay leaves - amount to your liking.
We prepare the products - wash the cucumbers thoroughly and soak for 2 - 3 hours. Peel and grate the horseradish root. Usually, it is enough to use no more than 4 - 5 cm of plant per liter jar, but be guided by your taste. Place seasonings on the bottom of a clean jar and fill the rest of the volume with cucumbers. Fill with boiling water up to the neck and leave to cool under the lid. After a quarter of an hour, pour the water into the pan, add salt, sugar and boil until dissolved. Add vinegar. Pour boiling liquid over the contents of the jar. Seal with a lid and store in a cool place.
Original recipe with bell pepper, basil and coriander
For variety, we suggest you prepare cucumbers with the addition of ripe, fleshy bell peppers and aromatic herbs - basil and coriander. As a result, in winter you can enjoy a delicious autumn assortment, rich in vitamins and microelements.
For 3 liters take:
- strong cucumbers - how many will fit;
- sweet bell pepper (it is better to take both red and yellow) – 3 pcs.;
- 2 – 3 sprigs of basil;
- tsp coriander seeds;
- other spices - horseradish root, dill, allspice, laurel - as desired;
- salt – 4 table. false;
- sugar - 2 tables. false;
- table vinegar - 3 tablespoons. lie
Wash ripe, multi-colored peppers, remove the core and cut into slices. Place in a jar along with the spices. Tamp the cucumbers there. Pour boiling water, cover the neck with a lid and leave for half an hour at room temperature. After time has passed, drain the water and repeat the process, also leaving the jar to cool on the table. Pour the water into a saucepan, add salt, sugar, stir thoroughly and bring to a boil. Pour in vinegar and fill the container with vegetables with boiling marinade. Twist and wrap in a warm blanket for 7 hours. Check if the lids are leaking, and if everything is fine, you can safely hide the jars for long-term storage in the cellar or pantry.
All the given recipes for pickled cucumbers for the winter have been tested by many years of experience and are loved by many housewives. Try it, and perhaps crispy cucumbers will become your signature dish, able to decorate any holiday table or complement an ordinary home dinner.
Do you want to crunch on homemade cucumbers for your own pleasure? I propose to learn with me how to prepare crispy cucumbers for the winter. My selection of recipes will help you prepare your favorite preparations simply and deliciously. Those housewives who consider cucumber preparations to be a difficult art can also cope with this task. There is nothing complicated, and then you can gather your family at the table, covered with various pickles of your own making.
Recipe for canning cucumbers for the winter: crispy
This recipe makes homemade cucumbers tasty and crispy.
Here is the food consumption for a three-liter jar:
- young strong cucumbers - as many as will go in;
- garlic cloves 8-10 pieces;
- horseradish leaves - 3-4 pieces;
- dill umbrellas - 4 pieces;
- salt - 2.5 tablespoons;
- 9 percent vinegar - 3 tablespoons;
- sugar - 4 teaspoons.
- Trim the ends of the cucumbers, fill the jar with them, pour boiling water over them, cover with a lid, and let stand for half an hour.
- Drain the water, add boiling water again, keep for 30 minutes, drain.
- Next, put salt, sugar, vinegar, horseradish leaves, garlic, dill umbrellas into the jar, pour in boiling water, roll up, and wrap for a day.
Pickling crispy cucumbers for the winter: cold method
Crispy cucumbers for the winter, simple and tasty can be cooked in cold water, in this recipe they retain their natural green color and keep well.
Product consumption for 3 cans with a capacity of 0.75 liters:
- cucumbers about two kilograms;
- dill umbrellas 4 pieces;
- black currant and cherry leaves - 6 pieces each;
- garlic - 3 cloves;
- horseradish leaf - one large;
- black pepper - 9 peas;
- salt - 3 tablespoons;
- water - 1.7 liters.
Very often, an open jar of pickled cucumbers, tomatoes, zucchini, etc. remains in the refrigerator. So, to prevent mold from forming on its surface, I advise you to sprinkle it with mustard powder and pour in a little vegetable oil to form a protective thin film.
Crispy pickled cucumbers for the winter, without sterilization
According to this recipe, the cucumbers have an original taste, they do not lose color, they turn out like two in one - pickles and grape leaves, from which it is good to prepare dolma in winter.
For three liter jars you need:
- cucumbers;
- grape leaves
- about half a liter of water;
- 50 grams of salt and sugar;
- spices;
- garlic.
- Wash the cucumbers and grape leaves. Cut off the ends of the cucumbers, pour in boiling water, hold for a couple of minutes, and rinse with cool water.
- Wrap each cucumber with a grape leaf, carefully tucking the edges.
- Place peeled garlic cloves and spices on the bottom of the jars, place the cucumbers tightly so that they do not turn over.
- Make a filling of water, salt, sugar, pour it over the cucumbers, hold for 5 minutes, drain the filling, and boil. Do this three times. For the fourth time, pour and roll up immediately.
My advice:
While preparing the filling, place several apple slices in it, then remove them. The filling will be much piquant and very tasty.
How to preserve crispy cucumbers for the winter
It took me months to find this recipe; a friend once treated me to them, and she told me where and from which woman she bought them. The woman was selling canned cucumbers; she had to ask in detail all the secrets of canning; fortunately, the secret was revealed. Later, I shared this recipe with my friends and colleagues. Everyone likes cucumbers and often thanks them for the delicious preparation!
- Needed: cucumbers, dill umbrellas, horseradish leaves, parsley, garlic, allspice.
- For the marinade: 150 grams of sugar, 150 ml. 9 percent vinegar, 1.2 liters of water, 2 tablespoons of salt.
- In three-liter jars, put a dill umbrella, a horseradish leaf, a couple of parsley sprigs, a few garlic cloves, and 4 allspice peas.
- Fill the jars with cucumbers, pour boiling water over them twice, pour in the boiling marinade a third time, and roll up.
In the same way, you can roll up zucchini, peeled and cut into circles.
My advice on how to save cucumbers:
- Banks often swell, but they can be saved if the bombing is noticed in time. You need to open such a preparation, rinse the jar of cucumbers under the tap, add 1.5 - 2 tablespoons of salt, cover with a plastic lid. You will get ordinary pickled cucumbers, but it’s still better if they disappear.
Monastic pickled cucumbers, crispy for the winter in jars
Cucumbers are prepared according to this recipe in many Orthodox monasteries; the monks shared with pilgrims their method of preparing cucumbers:
For a bucket or large pan with a capacity of 10 -12 liters you will need:
- the cucumbers themselves;
- a good bunch of dill;
- 400 grams of coarse salt;
- 4-5 sprigs of black currant;
- 4-5 oak leaves;
- garlic.
- Pour one liter of water into a saucepan or bucket and dissolve salt at the bottom. Place oak leaves, currant shoots, and dill there. Next, lay out the cucumbers with the ends cut off, pour water over them so that they are completely covered. We install the oppression and leave it in this position for three days.
- Then we wash and sterilize three-liter jars and lids, throw 4 garlic cloves into the bottom and add cucumbers.
- We boil the brine from a saucepan (bucket), pour in the fruits, immediately roll them up, turn them over, wait for them to cool, and transfer them to a basement or cool place for storage.
In my family, preparing cucumbers for the winter is a delicious tradition that is passed down from generation to generation. It seems like yesterday, when I was still a little girl, I helped my mother pickle cucumbers in jars and cut cucumbers to make cucumber salads for the winter, and today I myself collect recipes for winter preparations from cucumbers, and make various delicious preparations from cucumbers for the winter for my family.
Crispy, aromatic, large and small, spicy and not so spicy, in a salad or with tomatoes - they will always have a place on our table.
I carefully preserve “Soviet” recipes for preparations from my mother and grandmother, and collect modern methods of preparing cucumbers, so that later I can pass them on to my daughter.
Dear friends, if you are looking for proven and tasty recipes for preparing cucumbers, I suggest using my selection. I really hope that you will like the recipes, and I also look forward to your comments and feedback on the recipes. So, meet winter preparations from cucumbers - recipes with photos are at your service!
Cucumbers in their own juice: a cold recipe for the winter
Cucumber preparations for the winter are not only salads, but also classic pickled cucumbers! I suggest you try cucumbers in their own juice. You probably want to know how cucumbers turn out in their own juice? I can assure you that cucumbers taste excellent! A little like my grandmother’s pickled cucumbers, but with a richer taste, crunchy, moderately salty, with distinct notes of aromatic herbs. Recipe .
Cucumbers with chili ketchup
There are quite a few recipes for preparing cucumbers for the winter, each of them is good in its own way. And I want to introduce you to one of them - a recipe for cucumbers with chili ketchup. What I like about it is its simplicity and speed of preparation, as well as the minimal amount of starting ingredients. But despite this, cucumbers marinated with chili ketchup turn out very tasty, crispy and beautiful. How to cook, see.
Assorted cucumbers and tomatoes for the winter
The highlight of this winter vegetable platter is its excellent marinade, which makes cucumbers, tomatoes, and peppers very tasty. The recipe itself is simple and involves sterilizing jars of assorted pickles for the winter. How to prepare assorted cucumbers and tomatoes for the winter, look.
Sliced cucumbers with mustard
The cucumbers turn out tasty, crispy, and mustard goes well with them. Garlic also accompanies the mustard – it gives the preservation a slight but very interesting piquancy. Well, and besides, the process of preparing such a preparation is not at all complicated, and you know how much I love simple recipes. How to cook, see.
Hot pickled cucumbers for the winter
The taste of cucumbers salted hot for the winter is the same as that of. The only caveat is that the brine is brought to a boil before being poured into jars. This version of pickled cucumbers is suitable for city residents who do not have the opportunity to store the preparations in cellars: they can be left in the apartment for the winter, just put away from sunlight and heat sources (such as radiators). And one more thing - these cucumbers are prepared for the winter using a hot method without vinegar - I know that this is important for many. How to cook, see
Pickled cucumbers for the winter in liter jars without vinegar
I make this preparation every year, our family loves it very much. Pickled cucumbers in liter jars are especially tasty, crispy and aromatic. The peculiarity of this snack is that it is prepared without vinegar, with the addition of citric acid and a circle of lemon. Spices and herbs make pickled cucumbers per 1 liter jar especially spicy, with a delicate piquant taste. Step-by-step recipe with photos.
Cucumber lecho for the winter (without sterilization)
How to prepare lecho from cucumbers for the winter, you can look .
Cucumbers with gooseberries for the winter
This recipe will undoubtedly appeal to those who love crispy pickled cucumbers, but want to finish them in a new way, so that it is unusual, interesting and tasty, of course. So, I suggest you preserve cucumbers not just like that, but in the company of gooseberries. Yes, exactly with gooseberries. I’ll say right away, don’t worry that its taste will be too noticeable in the finished cucumbers. Not at all, you will only hear it as a subtle shade, like another spice, nothing more. Recipe with photo.
Georgian cucumbers: tasty and spicy salad for the winter
You can see how to cook Georgian cucumbers for the winter .
Cucumber and bell pepper salad for the winter
A recipe for a salad of cucumbers and bell peppers for the winter, you can look .
Canned cucumbers without sterilization (triple filling)
How to prepare canned cucumbers without sterilization with triple filling, you can see .
Pickled cucumbers with tomato paste for the winter
Today I want to show you a recipe for cucumbers in tomato sauce. This preparation turns out to be very beautiful - bright, rich colors will remind you of warm summer days in cold winter and will delight you with its richness and cheerfulness. As for the taste of these cucumbers in tomato sauce for the winter, I’m sure it will also make the most pleasant impression on you. Recipe for pickled cucumbers with tomato paste, you can look .
Korean cucumbers for the winter
If you are looking for interesting and unusual preparations for the winter from cucumbers, be sure to take a closer look at the recipe for Korean cucumbers. You can familiarize yourself with the recipe for Korean cucumbers for the winter .
Delicious family-style pickled cucumbers
How to prepare delicious pickled cucumbers “family style” look.
Pickles: my grandmother's recipe (cold method)
Classic preparations for the winter from cucumbers are always on my canning list. And pickles take first place. How to prepare cold pickles (my grandmother’s recipe with step-by-step photos), I wrote .
If you are looking for an interesting recipe for cucumber salad in jars for the winter, then be sure to pay attention to this canning. Garlic and pepper add a special piquancy to this winter cucumber salad; these are the spices that make cucumbers so tasty!
What I also like about this recipe is that it is a cucumber salad for the winter in slices, and not in circles, for example. With such large cuts, cucumbers have a brighter, richer taste and look very appetizing. How to prepare a cucumber salad for the winter “Spicy”, you can look .
This recipe for cucumbers does not require long-term sterilization, you just need to sterilize and prepare the jars in advance. The end result is delicious, piquant, crispy cucumbers with the aroma of summer herbs, garlic, and spices. …
One mother shared this recipe for pickled cucumbers with citric acid with me at the playground. We talked about baby food, and she told me that especially for the baby she preserves cucumbers with citric acid without vinegar. Recipe .
Cucumbers in adjika for the winter
Incredible, tasty, spicy, colorful... you can spend a long time choosing epithets for this cucumber salad. Cucumbers in adjika turn out crispy, and even in a delicious sauce - it’s a blast with potatoes in winter, or with meat dishes. Recipe .
Harvesting cucumbers for the winter begins at the end of June and lasts until the end of August, and recipes for cucumbers for the winter amaze with their variety of methods and types of preparation. But in my personal canning practice, I prefer to use proven cucumber preparations, which I have at least tried before, or I create recipes for winter preparations from cucumbers myself. Winter preparations from cucumbers
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