The time for home preparation has begun. I do and other homemade preparations for the winter. Today I want to offer you one of my homemade recipes - recipe pickled cucumbers (simple recipe, very tasty). My pickled cucumbers turn out very tasty, crispy, not too spicy and are perfectly stored in a city apartment. Let's prepare a jar for the winter pickled cucumbers.
We have to:
Fresh cucumbers (the smaller the better)
Umbrellas of dill, garlic, 4 black peppercorns. (You can add horseradish leaves, blackcurrant leaves, etc. - to everyone’s taste. I don’t add other spices besides dill and garlic - I don’t like them.)
For a liter jar of cucumbers:
Salt - 1 tablespoon
Granulated sugar – 0.5 tbsp
Vinegar - 1 tbsp. spoon
Preparation:
Wash freshly picked cucumbers and soak them in cold water for a couple of hours. Then wash it well again and cut off the ends.
Take a liter jar, wash it thoroughly and pour boiling water over it. Place washed dill umbrellas, garlic leaves and peppercorns at the bottom of the jar. Then add the cucumbers.
Pour boiling water over the cucumbers in a jar and let stand for about 15 minutes. Then pour the water from the cucumbers into a saucepan and boil, pour the cucumbers again. Let it sit for about 15 minutes and again pour the water into the pan and put salt and granulated sugar there and boil.
Place vinegar in a jar with cucumbers and fill with hot brine. Roll up the jar. Turn it upside down and wrap it under a blanket for the night.
This is the simple way I prepare pickled cucumbers. Not only my family loves my pickled cucumbers, but everyone who tries them always asks for the recipe. Now I will send them to the site, let them cook and enjoy the crispy cucumbers.
If you want to know how to prepare a face mask, click .(very effective mask, tried)
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 - granulated - 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 – sand – 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.
This is the preservation of a popular vegetable crop, with the obligatory use of acetic acid. Vinegar creates the conditions for a preservative effect and starts the pickling process. To ensure long-term storage, pickled cucumbers are poured with a special solution - marinade prepared according to a precise recipe and pasteurized.
Since the time of Tsar “Pea”, or rather I. the Terrible, peasants have cultivated cucumbers everywhere, since climatic conditions make it possible to grow a good crop in open ground. Having received a decent harvest, the peasants were concerned about the question: how to preserve the fruits longer. At first, the cucumbers were simply salted, but there were experimenters who added apple cider vinegar to the brine. This is how a popular product for the winter appeared - pickled cucumbers.
Both methods guaranteed the preservation of fruits during the winter in village tubs. This continued until, in the 19th century, Nicholas Appert, the French inventor of canned food, proposed rolling cucumbers into jars. With the advent of new technologies, every thrifty housewife will find a jar of pickled cucumbers.
How to pickle cucumbers so they are crispy:
Let's look at the fundamental principles, the observance of which will help us get pickled cucumbers using any recipe for the whole winter while maintaining the crispy properties of the product.
1. For preservation, choose ripe, smooth, small cucumbers. A young cucumber should have thin, non-rough skin and dark-colored pimples.
2. Pickled cucumbers will never be crispy if picked from the garden and not pickled for 24 hours.
3. The best marinade comes from not iodized table salt.
4. The basis of the marinade is clean well or spring water, without any admixture of bleach.
5. You can get crispy cucumbers for the winter if you resort to proven tricks. First, add blackcurrant leaves to the jars. Oak leaves performed well in the marinade. Finally, the horseradish root shoots provide the crunch you need.
6. An important step is soaking. Freshly picked cucumbers cannot be pickled without first soaking them. Vegetables should be immersed in cold well water for 5 hours. The lock will prevent the formation of hollowness in the finished pickled cucumbers.
7. Avoid overusing garlic in marinade recipes. Prolonged exposure of cucumbers to garlic juice causes them to soften.
8. Whole mustard seeds added to the preparation add rigidity to pickled cucumbers, providing the necessary firmness.
9. To make the cucumbers crispy, there is an extraordinary trick - try adding 1 tbsp to a three-liter glass container. l. vodka, the result will not be long in coming.
10. Pickled cucumbers will be crispy if preserved by repeatedly pouring and pouring the marinade brought to a boil.
11. Under no circumstances do you insulate jars after rolling. On the contrary, it is necessary to create cool conditions for them to cool down. There is no better place than a cellar or basement for pickled cucumbers.
By following the principles described above, you will most likely be able to pickle crispy cucumbers for the winter, resorting to the most exotic recipe.
1. Pickled cucumbers in vinegar for the winter - a proven recipe
Ingredients:
- young cucumbers 6 kg;
- bay leaf – 2 leaves per jar;
- colored granulated pepper 4-5 grains per jar;
- black pepper 2-3 grains in a jar;
- white mustard, half a teaspoon per jar;
- a couple of carrot slices;
- garlic cloves;
- a piece of horseradish root;
- bush dill
Marinade– components for a 6.5-liter container:
- 10% vinegar 1.5 liters
- 5 liters of water
- sugar 10 tablespoons
- coarse salt 7.5 tbsp. l.
Preparing for marinating:
1. Boil water with salt, vinegar and sugar. For 1 liter of water add 1.5 tablespoons of salt and two tablespoons of sugar. This is how we will prepare the brine for the marinade.
2. Even if you have just picked cucumbers from the garden, they must be washed. Next, you should soak them for 2 hours and drain the water.
We arrange each jar: add dill, carrot slices, a piece of horseradish, half a tablespoon of mustard, bay leaf, colored pepper seeds, garlic cloves, two or three hot peppercorns. Pack the cucumbers into the jars more tightly. An additional pair of dill umbrellas on top of the workpiece will not be amiss.
3. Pour hot marinade and place the jars in a container with boiling water. Pasteurize for 5 minutes until it reaches boiling point. After this time, take out the jars, tightly roll up the lids, check that they are well tightened, and leave them to cool, turning them upside down.
Pasteurization time depends on the size of the jar. After cooling, transfer the pickled cucumbers in jars to a cool place, such as a basement. We do not open the jars earlier than 7 days; the cucumbers must be ripe (a minimum of 7 days of marinating is required). Bon appetit!
2. Crispy pickled cucumbers for the winter, recipe for a couple of jars
The method allows you to obtain 1000 ml of marinade. One liter should be enough for a couple of liter jars of pickled cucumbers for the winter.
You will need:
- young cucumbers - 2 kg
- water - 1 liter (for 2 jars)
- salt - 1 tbsp. l. with a slide
- sugar - 2 tbsp. l.
- vinegar (9%) - 1 tsp. (for 1 jar)
- black pepper – 5 -7 peas
- spicy cloves - 4-6 pcs.
- fresh horseradish leaves
- dill and cilantro
- garlic cloves
Step-by-step marinating instructions
- Preparing jars. We wash them using a pinch of soda. Cover the bottom with cilantro and dill, add 3-4 garlic cloves.
- Preparing cucumbers. Remove a centimeter from both ends. We lay the cucumbers vertically, compacting the first layer and sprinkling it with fragrant herbs and horseradish leaves. Then fill the jar to the top with cucumbers - the preparation is ready.
- Pour boiling water over the workpiece. Let it cool for 10-15 minutes and pour the liquid back into the container - we will need it to prepare the brine. There is no need to time it with a stopwatch if you are able to hold the jar with your hands - a sure sign that the brine can be drained.
- It is necessary to pour boiling water over the workpiece again. Pour fresh boiling water over the cucumbers. Again we wait 10-15 minutes. Drain completely - we won’t need this water anymore
- We take the initially drained liquid - it will serve as the basis for the future marinade. Pour the prepared ingredients into it: cloves, black pepper, sugar, salt and sugar. Place on the stove and wait for it to boil.
- At this stage, add one teaspoon of vinegar to our jars and pour boiling marinade brine into them, evenly distributing the spices.
- The final step is to roll up our boiled lids and turn the jars over - this is necessary to check the tightness of the seal. If the brine does not leak out, then everything is fine. We leave the jars to cool; there is no need to wrap them or insulate them. After 10 days, the pickled cucumbers will be ready and can be served for the feast.
3. Sweet crispy pickled cucumbers
Some prefer pickled cucumbers, others prefer pickled cucumbers, but few will argue - a marinade with a sweet and sour taste is simply delicious. As soon as you put them in a plate on the table, they immediately disappear. There will be no end to those interested. For those who decide to stock up on crispy cucumbers for the winter, but don’t know how to do it, I’m posting the recipe.
- cucumbers;
- peppercorns and chili;
- carrots, cut into circles;
- chopped onion and garlic into rings (cut into strips);
- horseradish and black currant leaves;
- dill;
- laurel and mustard seeds.
- 30 grams of salt (heaped tablespoon);
- 200 grams of sugar powder;
- 200 ml 9% vinegar.
The amount of salt, sugar and vinegar is indicated per 1 liter.
When pickling cucumbers, you should understand that the more correctly the marinade is prepared, the tastier the preservation will be. It is necessary to maintain the proportions correctly.
This does not apply to onions and carrots. You can put as many of them as you wish. But it is extremely important to dilute the sugar powder and salt in the recommended ratio.
Place as many cucumbers as you like, but do not forget that it is better to place the largest vegetables at the very bottom, and the smaller ones on top. It doesn't make much difference how they will be located. In horizontal or vertical position. It will be equally delicious.
The order of sweet pickling is as follows:
1. Before starting, you should wash the vegetables and cut off the tails.
2. Place all spices and chopped ingredients in a jar. Add chili to taste, it all depends on how spicy you like it.
3. Now it's time to lay out the main culprit - cucumbers.
4. Pour boiled water for 20 minutes. After the allotted time has passed, pour it into a container and set it to heat. It will be necessary for preparing the marinade.
5. After waiting for clean water to boil, pour it into the jars for 10 minutes.
6. Meanwhile, add salt and sugar powder into the marinade water, then vinegar.
7. Drain the water again and fill the cucumbers with the prepared marinade solution.
8. Lids must be sterilized. This must be taken care of in advance. We twist the jars with them, put them upside down, and wait for them to cool down.
4. Marinate cucumbers with mustard
If you've never tried pickled cucumbers with mustard, this recipe is for you. Mustard will give the marinade a special taste. The main thing is not to be afraid of experiments, and your creation will definitely be appreciated. The process also takes place in three stages.
For this you will need:
- cucumbers;
- peppercorns;
- horseradish leaves, black currants (if you don’t have black currants, you can use red currant leaves);
- laurel;
- a little dill;
- garlic (cut into strips).
Ingredients required for the marinade:
- 60 grams of salt (corresponding to three tablespoons);
- 250 grams of sugar powder;
- 150 ml table vinegar;
- one jar of mustard.
The quantity of a set of traditional spices is indicated per 1 liter.
The marinating procedure is as follows:
- Place the spicy spices and pre-chopped ingredients into a jar.
- Add cucumbers. Nothing new, we follow the same scheme as in the previous recipe.
- The water has boiled - pour in for 20 minutes. After the allotted time has passed, pour it into a container and set it to heat. It will be necessary for preparing the marinade.
- After waiting for clean water to boil, fill the jars with it for 10 minutes.
- Add salt and sugar powder into the marinade water, then mustard and vinegar.
- Again we repeat the process of draining and pouring our marinade over the cucumbers.
- You need to take care of sterilizing the lids in advance. We twist the jars with them, put them upside down, and wait for them to cool down.
If you don't like vinegar, you can add citric acid. Both components are necessary to ensure that your cucumbers last as long as possible.
5. Marinating without sterilization
Marinating involves the use of citric acid as a preservative. Just fill the jars with cucumbers with boiling water.
Products you will definitely need:
- cucumbers;
- peppercorns;
- horseradish and black currant leaves;
- a bunch of dill;
- laurel;
- garlic (cut into strips) and mustard seeds.
Necessary components for marinade per 1 liter:
- 40 grams of salt;
- 60 grams of sugar powder (three large spoons without a slide);
- a third of a spoon of citric acid.
The marinating procedure is as follows:
- Place all the spices and pre-chopped ingredients in a jar.
- We take cucumbers. The process is the same, the only thing is that we do not sterilize the jars.
- Pour boiled water for 20 minutes. To prevent jars from cracking due to high temperature, you can put a spoon in them.
- Carefully drain the liquid.
- After waiting for clean water to boil, fill the jar again for 10 minutes.
- Dissolve sugar and salt in the marinade water in the specified volume.
- We put citric acid into the jar as a preservative and finally fill the cucumbers with the prepared solution.
- We close the jars and put them on the lids.
crispy pickled cucumbers for the winter in jars - put on the lids 6. Marinate with vodka
Vodka is an excellent product for pickling small cucumbers. Thanks to it, pickled vegetables are stored for quite a long period of time. They are absolutely harmless for small family members. Therefore, you should not refuse them if they express a desire to try your creation.
To do this you will need:
- Small cucumbers. Take the quantity to fit in the jar;
- 20 grams of salt;
- 30 grams of sugar powder (one tablespoon with a small slide);
- one and a half tablespoons of vinegar 9% (apple vinegar is possible);
- 15 grams of vodka;
- two cloves of garlic;
- horseradish leaf – 2-3 pieces;
- two inflorescences of dried dill;
- a third of hot pepper;
- 4 or 5 peppercorns;
- pure water.
The marinating procedure is as follows:
Fill the cucumbers with cool water for three hours. While we wait, it is advisable to change it a couple of times. Without wasting time, carefully wash the jars and lids using detergents. We also rinse them thoroughly. Preferably not once, but several times. There will be no need to boil it.
At the bottom of the container we throw two pieces of horseradish leaves, a couple of dill umbrellas, a couple of pepper rings, and strips of garlic.
In the same sequence, larger ones at the beginning, then smaller ones, place the cucumbers. If there are no small ones, you can cut the larger ones. Next, we throw in a standard set of spices, you can add something of your own, don’t be afraid to improvise.
All this must be poured with boiling water and wait 20 - 25 minutes until it warms up. Don't forget to cover with a lid.
After the time has passed, drain, pour boiling water again for 15 minutes, and close with a lid.
Place water with salt and sugar on low heat, wait until they dissolve, then add vodka and vinegar.
Carefully pour the boiled marinade into a jar and roll up the lid.
These recipes will help you decorate any table. Pickled cucumbers will be a great addition to main dishes. They will allow you to enjoy vegetables in the winter, delight you and your guests, and whet your appetite. Preservation is a great alternative to salads.
How to Fix Store-Bought Pickles
What to do if you bought cucumbers in the nearest supermarket, but you are not satisfied with the taste? You can, of course, throw it away, but it’s a pity. If pickled cucumbers are soft and limp, then you can’t help them. But if they are dense and crispy, but the problem is the taste, then you can try to correct the situation.
We recommend pickled cucumbers – brand: Uncle Vanya For this we need tomato juice. Of course, you cannot make a second mistake: the juice must be tasty. First of all, it’s worth deciding what exactly the problem is. Vinegar in a purchased product is usually present in excess, so there is no need to add it to the juice.
As for the spiciness and presence of spices, depending on their quantity, the correction technology will vary slightly. A few chopped garlic cloves definitely won't hurt!
New marinade for cucumbers
We start by completely removing the brine from the jar of pickled cucumbers and rinsing the pickled vegetables in chilled boiled water. If the original product is very salty, then you should add a little granulated sugar to the tomato juice, stir and heat the juice (without bringing to a boil!) so that the sugar is completely dissolved. Then you need to cool the juice and pour it over the washed cucumbers, sprinkled with garlic cloves.
Sometimes, although very rarely, there is a lack of salt in cucumbers. Then the juice must be additionally salted, just as in the case of sugar, heating will be required, followed by cooling to room temperature.
If the taste of store-bought pickled cucumbers lacks balance, then you will have to add salt and sugar to the juice at the same time. It is assumed that sugar in this mixture should be in proportions of 1/3.
If you don’t like the way the pickled cucumbers are seasoned, you can try to fix that too. We will need garlic and a set of spices. The most accessible: dry dill (seeds), cumin, coriander seeds, dried tarragon (tarragon), any other dried herbs (if its aroma suits you), black and allspice. And also horseradish: if you don’t have the root, you can use ready-made ones from a jar. In this case, you should not add raw greens.
Dry dill seeds can be preheated in a dry frying pan, and then slightly ground in a mortar (not into dust!). This way the aroma will be brighter. There is no need to heat the greens, just rub them with your palms. Also lightly crush the pepper in a mortar. You can add a mixture of seasonings to tomato juice, or just one to your taste.
Stir the juice thoroughly so that the spices do not float on the surface. As in the case of salt and sugar, the juice with spices must be heated, then cooled and only then poured into the cucumbers with garlic. If you add horseradish, add it after the juice has cooled (horseradish loses its pungency when heated).
Shelf life of pickled cucumbers
For small cucumbers to absorb new flavors and aromas, spending 1–2 days in the refrigerator is enough. If the pickled cucumbers are large, then they can be cut crosswise into several pieces. It is better to use “corrected cucumbers” within one to one and a half weeks. Keep refrigerated.
Brothers, they will be very useful in winter on your winter table for lunch or dinner. They will appeal to all household members - both adults and children. They will be welcome at the festive feast. This is an excellent addition to meat and fish dishes, a crunchy component for winter salads and savory sandwiches.
You can find many options for preparing pickled cucumbers for the winter. I offered you the best cooking recipes for my taste.
The principle of preparing pickled crispy vegetables is not complicated. It is important to have the necessary ingredients, hot water and preservatives such as vinegar or citric acid on hand so that your preparations will delight you throughout the cold period until spring.
When making rolls, it is best to use dill in umbrellas; it is the most aromatic and spicy. It is better to cut the garlic into several pieces, so it will give more flavor to the marinade. Be sure to soak the cucumbers in water before pickling; they will be saturated with water, which will speed up the penetration of the marinade into them.
This article is for lovers of delicious seams and the canning process, for smart housewives who love to evaluate the rows of jars of vegetables in their bins.
Or maybe you wanted to try yourself in something new? It's time, because now it's cucumber season, so be patient, have a good mood and you will definitely be rewarded for your efforts. Follow the simple step-by-step recipes and you will succeed.
Classic recipe for crispy pickled cucumbers
Here is a classic recipe for preparing cucumbers in marinade, which turn out crispy without much difficulty. It will be so nice to enjoy them in the winter, when the cucumber season is long over, and there will be a wonderful snack on your table.
We take into account that 1 kg of fresh cucumbers will yield 2 liter jars of pickled cucumbers. These cucumbers will taste great in a variety of dishes. Good luck with your winter preparations!
You will need:
- 1 kg cucumbers
- 1 liter marinade
- 1.5 tbsp. l. table salt
- 2.5 tbsp. l. Sahara
- 3-4 cloves of garlic
- 5-6 peas of allspice
- 2 cloves
- currant and cherry leaves
- dill
- 2 tsp. vinegar essence (16 tsp vinegar 9%)
Cooking method:
Immerse vegetables in cool water for 6-7 hours
Prepare the garlic, rinse the cherry and currant leaves
Steam two 1 liter jars
Place screw caps in boiling water
Place dill umbrellas, garlic, cherry and currant leaves in jars
Garlic cut into pieces
Place vegetables tightly in jars
Fill the jars with boiling water
Pour 1 liter + 50 ml of water into a saucepan, add salt, sugar
Add peppercorns
Bring the marinade to a boil in a saucepan and simmer for 5 minutes
Drain boiling water from vegetables
Fill the jars up to the neck with prepared boiling brine
Add 1 teaspoon of vinegar essence to each jar
Carefully tighten the caps with a wrench
Immediately turn the jars over and additionally sterilize the lids.
First wrap the jars in newsprint, then cover with a warm blanket for 1-2 days
Bon appetit!
Pickled cucumbers with citric acid for the winter
Here is a recipe for pickled cucumbers prepared without vinegar. Here, citric acid acts as the main preservative for storage. Be sure to try preparing green vegetables in this marinade - everyone will like the result!
You will need for one 3 liter jar:
- 1.7 kg cucumbers
- 3-4 pcs. cherry leaf
- 5-6 pcs. black peppercorns
- 2-3 teeth. garlic
- 70 g (2 tbsp) table salt
- 70 g (2 tbsp) sugar
- 2 tsp. citric acid
- 1/2 pcs. hot pepper
- celery greens
- 1 tsp. dill seeds
- 1 PC. horseradish leaves
Cooking method:
- Boil water in a saucepan
- We rinse the cylinders well with cold water, add cherry leaves, bay leaves, and garlic.
- Throw in pieces of red pepper, coarsely chopped horseradish leaf
- Coarsely chop 2-3 sprigs of celery, add 5-6 black peppercorns to the bottom of the jar
- Place cucumbers in balloons, trim off edges if desired
- Pour boiling water over the vegetables up to the neck, cover with lids and leave to warm for 25-30 minutes.
- Drain the water back into the pan, add salt and sugar
- Put the marinade on the fire again, boil for a couple of minutes, pour in the cucumbers, add citric acid, close the lids with a key.
- Turn the cylinders over and wrap them in a warm blanket until they cool completely.
Bon appetit!
Preparing pickled cucumbers with mustard
You will need:
- 2 kg fresh cucumbers
- 6 tsp. Sahara
- 6 tsp. table salt
- 150 ml vinegar
- 3-6 teeth. garlic
- 1 PC. red hot pepper
- 3 tsp. mustard seeds
- currant and cherry leaves
- Bay leaf
- dill
- peppercorns
Cooking method:
Rinse the vegetables well and keep in water for 4-6 hours.
Pour boiling water over the lids
Wash the dill, cherry and currant leaves, scald them with boiling water
Place 2-3 leaves of currants, cherries, dill, bay leaves in sterilized jars
Add 1-2 teeth each. garlic, 5-6 peas of black pepper
After cutting off the tails, immediately put the vegetables in jars
Fill them tightly to the very neck.
Pour boiling water over vegetables
Cover the jars with lids for 25-30 minutes
Add 1 teaspoon mustard seeds to each jar.
Pour 50 g of 9% vinegar into each jar
Pour boiling marinade over it and screw the screw caps on the jars tightly.
Immediately turn the jars over onto their lids and cover with a warm blanket until they cool completely.
Bon appetit!
Recipe for pickled cucumbers with vodka for the winter
For a 3 liter jar you will need:
- 2 kg cucumbers
- 2 tbsp. l. table salt
- 2 tbsp. l. Sahara
- 100 g vinegar 9%
- 50 g vodka
- 1.5 liters of water
- 1 PC. bell pepper
- 1/2 pcs. red hot pepper
- 2-3 teeth. garlic
- 6-7 pcs. peppercorns
- 2-3 pcs. bay leaf
- dill greens
Cooking method:
- Wash the vegetables, cut off the stems, pour boiling water over them, and immediately transfer them to ice water for a few minutes.
- Next, put the vegetables in a container, layering with dill, garlic, bell pepper slices, red hot pepper rings
- If desired, you can add currant, cherry, horseradish leaves
- Bring water to a boil, add salt, sugar, peppercorns, bay leaf, vinegar.
- Pour the hot marinade over the cucumbers for 10 minutes, then pour it back into the pan and bring to a boil again.
- Pour the marinade over the cucumbers completely, then pour in vodka, cover with a sterilized lid, and close with a key.
- Turn the container over and wrap it in a blanket for 1-2 days until it cools completely.
Bon appetit!
Pickled cucumbers with chili ketchup
Would you like to try these piquant lightly salted cucumbers? To taste them, add them to your stock according to the suggested recipe, and in winter enjoy the bright, crisp vegetables.
Please note that sugar, vinegar, water and ketchup are measured in one 200 ml glass
You will need ingredients for four 1 liter bottles:
- 2.5 kg cucumbers
- 6 glasses of water
- 2 tbsp. l. salt
- 1 cup of sugar
- 1 cup vinegar
- 250 g chili ketchup
- black peppercorns
- bay leaves
- currant leaves
- cherry leaves
- garlic
Cooking method:
Rinse the cucumbers and let them stand in cold water for 3-4 hours.
Cut off the ponytails on both sides
We put dill, a couple of leaves of cherries, currants, and bay leaves into clean, washed containers
Add 2-3 cloves of garlic, 5-6 peas of black pepper
They should be filled with vegetables and spices quite tightly
Pour water into the pan according to the recipe
Add and stir in salt, sugar, vinegar, chili ketchup
Boil the marinade on the stove
At the same time, place a large saucepan on the fire, filling it halfway with water.
When the marinade boils, let it simmer for 5 minutes
Carefully place the glass cylinders in the pan so that they do not touch each other
Water should cover the jars up to the shoulders, no more
After 10 minutes of boiling water, remove the cylinders from the pan
Close the lids on the jars with a key
Immediately turn the jars over onto their lids, wrap them in a warm blanket for 1-2 days, wait for them to cool completely
Bon appetit!
Video recipe for the most delicious pickled cucumbers for the winter
This recipe makes the cucumbers fragrant and crispy. Be sure to take note of it, you will succeed!
This is such a hot time now - the end of summer and the beginning of autumn. The harvest is ripe and housewives have to work longer in the kitchen to prepare various delicacies for the winter. Today I want to offer you delicious recipes for crispy pickled cucumbers. Even if housewives do not prepare them, they buy them ready-made. But often store-bought cucumbers contain so much vinegar. And you can choose the appropriate recipe yourself and decide for yourself what kind of cucumbers you like - salty, spicy or sweet. After all, it’s so delicious to crunch with potatoes in the winter, and maybe even with vodka on holidays.
In my collection of pickled cucumber recipes there are time-tested preparations. But you must admit, it can be a shame if the recipe is good and the jar doesn’t fire, but you open the cucumbers and they are soft. I also had such a bitter experience, including the entire batch of blanks. And then I became interested in what needs to be done to make the cucumbers crispy, and I share these tips with you.
- For canning, select small, healthy cucumbers with thin skin and dark pimples.
- To prepare the marinade, use regular, non-iodized salt.
- If possible, use clean, spring water, without chlorine.
- To make the cucumbers crispy, put black currant leaves, oak leaves, horseradish leaves or root in the jars.
- For pickling, use cucumbers picked no later than 24 hours in advance.
- To prevent voids from appearing in pickled cucumbers, first soak the cucumbers in very cold water for 5-6 hours. Try not to let the water get too hot.
- Do not overuse garlic when pickling - it is believed that garlic makes cucumbers softer.
- To make cucumbers in a jar more firm, add mustard seeds to the marinade.
- One way to keep cucumbers crispy is to add a couple of 1 tbsp to each jar. l. vodka.
- To maintain the hardness of cucumbers, when canning it is better to use the method of repeated pouring with hot marinade.
- After rolling up the jars, do not wrap the cucumbers in a warm blanket so that they cool faster.
Crispy pickled cucumbers for the winter - recipe for 1 liter
I give this recipe for 1 liter of brine, from which two liter jars of cucumbers are obtained.
Ingredients:
- cucumbers – 2 kg
- water - 1 liter (for 2 jars)
- salt - 1 tbsp. l. with a slide
- sugar - 2 tbsp. l.
- vinegar essence (70%) - 1 tsp. (for 1 jar)
- peppercorns
- cloves - 2-3 pcs.
- horseradish leaves
- cilantro
- dill
- garlic
- Place chopped dill and cilantro and a few cloves of garlic on the bottom of jars well washed with soda.
Lids for rolling must be boiled in advance.
2. Cut off the ends of the cucumbers on both sides. Place the cucumbers tightly in the jar halfway and sprinkle with herbs again. We also add cucumbers to the top of the jar.
3. Boil water and pour hot water over the cucumbers in the jar. We wait about 10-12 minutes. Pour the water into a saucepan.
If the jar into which boiling water has been poured can be taken with both bare hands, then it’s time to drain the water
4. Pour boiling water a second time (it is very convenient to boil water in a kettle) and wait another 10-12 minutes. Pour this water into the sink.
5. From the water that we drained after the first pour we prepare a marinade. Add salt and sugar, peppercorns and cloves, bring the marinade to a boil.
6. Pour 1 tsp directly into the jars. vinegar essence. Pour in the hot marinade and try to get the spices into each jar.
How to make 9% vinegar from 70% vinegar essence? Very simple - 1 tsp. vinegar essence = 8 tsp. 9% vinegar - 7 tsp. water.
7. Now all that remains is to roll up the jars with metal lids and turn them upside down until they cool completely.
Sweet crispy pickled cucumbers for the winter recipe for 1 liter
I want to tell you that sweet pickled cucumbers are even tastier than salted ones, although probably not everyone will agree with this. But the sweet and sour marinade of this recipe does its job - the cucumbers simply disappear from the plate and everyone asks for more. I strongly advise you to cook it.
Ingredients:
- cucumbers
- peppercorns
- carrot
- onion
- Bay leaf
- dill
- mustard seeds
- chilli
Marinade for 1 liter of water:
- salt - 1 tbsp. l. with a slide
- sugar - 200 gr.
- vinegar (9%) – 200 ml
I don’t specifically indicate the number of cucumbers, but the marinade is designed for 1 liter of water. Accordingly, I take carrots and onions “by eye”. The main thing in this recipe is to maintain the proportion of salt and sugar. And if it seems to you that there is a lot of sugar, don’t doubt it. try to cook it, I’m sure you’ll like it.
- Wash the cucumbers and cut off the ends. Peel the carrots and cut into slices. Cut the onion into half rings and the garlic into strips.
- Place the spices, onions, carrots and herbs into clean jars. You can add chili pepper if you wish. Our family loves spicy food.
3. Place clean cucumbers tightly into jars. Try to place larger cucumbers on the bottom and smaller ones on top.
I conducted an experiment - I laid out small cucumbers in jars vertically, and in other jars horizontally - it turned out about the same.
4. Boil water - it is very convenient to boil water in a kettle and pour it into jars. Pour boiling water over the cucumbers and leave for 20 minutes. We pour this water into a saucepan and put it on the fire - we will prepare the marinade from it.
5. Pour clean boiling water over the cucumbers again and leave for another 10 minutes.
6. Prepare the marinade from the first water, bring to a boil and add salt and sugar. Lastly, add the vinegar..
7. Pour the water out of the jars with cucumbers, and pour the hot marinade over the cucumbers.
8. We screw the jars with sterile lids, turn them upside down and keep them like that until they cool completely.
Crispy pickled cucumbers with mustard - a recipe for the winter
Last year I pickled cucumbers with mustard for the first time and from my own experience I can say that the experiment was a success. These cucumbers get a special taste thanks to mustard. Don't be afraid to experiment. We will also sterilize these cucumbers using the triple-fill method.
Ingredients:
- cucumbers
- peppercorns
- horseradish leaves, black currant
- Bay leaf
- dill
- garlic
Marinade for 1 liter of water:
- salt - 3 tbsp. l.
- sugar - 250 gr.
- vinegar (9%) – 150 ml
- spicy mustard - 1 jar
- As in the previous recipe, first put herbs, spices, and then cucumbers in clean jars.
2. Pour boiling water over the cucumbers in jars and leave for 15-20 minutes. We pour the water into an empty pan and immediately put it on the fire - we prepare the marinade from it.
3. In the meantime, we should have another portion of boiling water boiling; you can simply pour the cucumbers from the kettle. Pour in and leave for another 10 minutes. We drain the water and fill it with the marinade already prepared by that time.
3. To prepare the marinade, add salt, sugar, mustard and vinegar after draining the water for the first time. Bring to a boil and pour into jars.
4. Screw on the jars with sterilized lids, turn them over and keep them until they cool completely.
Crispy pickled cucumbers with citric acid - a recipe for the winter
Not everyone likes vinegar, but in order for jars to last well and reliably through the winter, acid is still needed. Vinegar can be replaced with citric acid.
Crispy pickled cucumbers for the winter without sterilization
This recipe is also without vinegar, but with citric acid. And instead of sterilizing the jars of cucumbers, we will fill them with boiling water.
Ingredients:
- cucumbers
- peppercorns
- horseradish leaves, black currant
- Bay leaf
- dill
- garlic
- mustard seeds
Marinade for 1 liter of water:
- salt - 2 tbsp. l.
- sugar - 3 tbsp. l.
- citric acid - 1/3 tsp.
We will use the 3-fold filling method.
- Place herbs, spices and garlic at the bottom of the jar. Place the cucumbers tightly in the jar.
2. Pour boiling water, cover with a lid and let stand for 20 minutes.
To prevent jars from cracking from hot water, you can put a metal spoon in each jar.
3. Drain the water and add a new portion of boiling water, again let it brew for 10-15 minutes.
4. We measure the first drained water to prepare the marinade. Bring it to a boil and add salt and sugar.
5. Place citric acid directly into jars. If you have a 3-liter jar, then you will need 1 teaspoon of citric acid.
6. Pour the marinade over the cucumbers and screw the lids on tightly. Turn the jars over until they cool completely.
Crispy pickled cucumbers with vodka - a recipe for the winter
As I already wrote, vodka is added to the marinade to make the cucumbers crispy. I found an excellent recipe for delicious cucumbers with vodka on the Internet. The cucumbers come out as salty as if they came out of a barrel.
Ingredients:
- cucumbers 1.5 - 2 kg
- peppercorns
- horseradish leaves, black currant
- Bay leaf
- dill
- marigolds - 3-4 pcs.
- garlic 4 - 5 cloves
Marinade:
- salt - 100 gr.
- vodka - 50 gr.
Pickled cucumbers for the winter - a finger-licking recipe
Another wonderful recipe that I’ve been using for canning for 10 years now and the cucumbers always turn out to be very tasty, truly “finger lickin’ good.”
Ingredients:
- cucumbers
- garlic
- onion
- carrot
- horseradish root or leaves
- Bay leaf
Marinade for 3 liters of water;
- salt - 5 tbsp. l.
- sugar - 9 tbsp. l.
- vinegar 9% - 300 ml
- Place herbs and spices at the bottom of the jar. Cut the onion into half rings, carrots into circles. Place it on the bottom of the jar.
2. Place the cucumbers tightly in the jar.
3. Prepare the marinade, pour in the vinegar last. Pour hot marinade over cucumbers.
4. Immerse the jars in a saucepan with warm water. Place a towel on the bottom of the pan. It is better to boil lids for jars separately. Sterilize jars of cucumbers for 10-15 minutes and seal them.
So, there are enough recipes for pickled cucumbers to choose the right one for yourself. But you understand that to choose, you need to try different recipes. Please note that the ingredients in all recipes are almost the same, but the taste of the cucumbers is completely different.
I wish you delicious preparations and good recipes. And if you liked my recipes, share them with your friends on social networks, suggest your recipes and write comments and comments.
