Good afternoon, hostesses! Today I will write 4 step-by-step pickled cucumber recipes. Conservation is troublesome, but important. Open a jar in winter and rejoice. Cucumbers for all 4 recipes are crispy. The difference is in canning technology (choose the most convenient option) and flavorings. If you do everything as it is written in the recipes, pickled cucumbers will be well stored, the cans will not explode.
Before you start learning the recipes, be sure to read which cucumbers are suitable for canning and how to prepare them correctly. A bad result can be precisely because of the admission of these mistakes.
See also:. Even "ugly" fruits will do.
Pickled cucumbers must be made with vinegar. They turn out spicy, sweet-sour, with a spicy smell and always crispy. For pickling, it is important to choose the right varieties of cucumbers. There are salad cucumbers that are not suitable for canning because they have a thin skin and are soft. When filled with marinade, they will become even softer and will not crunch. Salad cucumbers have white bumps or are generally smooth.
For pickling, you need to choose cucumbers with black spines that are sharp enough. These cucumbers have a denser flesh than salad cucumbers. Pickled cucumbers have a flavonin pigment that is not found in white-spiked cucumbers. It is this pigment that prevents cucumbers from souring and becoming soft. Therefore, the choice of cucumbers for pickling is a very important point.
With white thorns - salad, with black - for conservation. It is also important that the cucumbers are fresh, not sluggish, firm, with a green tail. If the cucumbers are too dark in color, this indicates an excess of nitrates.
Before pickling cucumbers, you need to wash, cut off the tails and pour cold water for 2-4 hours so that they are saturated with moisture. This should always be done, no matter what recipe you marinate them.
For preservation use only rock salt... Iodized salt must not be taken for these purposes!
Banks and lids must be washed with baking soda. In the recipes, where necessary, also sterilize the jars. The lids must be sterilized by boiling them for 5 minutes. You need to roll up cucumbers with hot lids, which you can take out of the boiling water with tweezers or a fork.
Dill with umbrellas and garlic must be placed in pickled cucumbers. It is these additives that give cucumbers their unforgettable scent. It is important to take dill green, not yellow and not dry, otherwise the cans may "explode".
Crispy pickled cucumbers for the winter with sterilization.
Cucumbers according to this recipe are very tasty. They have a good balance of acid and salt. They will be hard and crunchy. Cucumbers will not need to be poured with boiling water for a while. They will not be sterilized for long in banks. This method helps to keep them tight and firm. And for the crunch you need to use horseradish.
Ingredients:
- cucumbers
- dill umbrellas
- horseradish leaves
- Bay leaf
- garlic
- black peppercorns
Marinade for 1 liter of water (enough for about 2 liters of conservation):
- salt - 2 tablespoons
- sugar - 3 tablespoons
- vinegar 9% - 100 ml
Method for preparing pickled cucumbers with sterilization:
1.Wash the cucumbers, soak and cut the tails.
2. Wash the cans with baking soda and dry.
3. In each liter jar, put 2 dill umbrellas (of course, washed). The umbrellas can be rolled up and placed on the bottom. Then put horseradish leaves - 2-3 pcs. A couple of large cloves of garlic or three smaller ones. Cut the garlic in half. Add 2-3 bay leaves and 5-6 peppercorns each.
If desired, you can put currant or cherry leaves in the jar.
4. Now put the cucumbers in the jar. Place them fairly tightly. You can do it vertically or horizontally. It will depend on the size.
5.Pour the marinade water into a saucepan. It is impossible to guess exactly how much it will be needed. This will depend on the packing density of the cucumbers. Approximately 1 liter of marinade is enough for 2 liter jars and a little more remains. Put sugar and salt in the water in a proportion of 2 tablespoons. salt and 3 tbsp. sugar in 1 liter of water. And pour in 100 ml of 9% table vinegar. If you have acetic acid, then it must be diluted to 9%. To do this, 1 tbsp. acid, dilute with 7 tbsp. water, get vinegar 9%.
6.Place the marinade on the stove. Wait for the marinade to boil and the sugar and salt dissolve.
7.In a wide saucepan, put a dry towel and put jars of cucumbers on it. Pour the boiling marinade over the cucumbers all the way to the top. But first, pour a little of the marinade into each jar to keep the jars warm and not burst.
8.It is necessary to sterilize the lids for cans in advance. To do this, boil them for 5 minutes. Cover the cucumbers with sterile lids. No need to roll up, just cover the cans. Pour hot water into the pot all the way to the brim.
9.Put the pickled cucumbers on the stove to sterilize. When you see bubbles in the jars, then from this moment you need to sterilize the cucumbers for 3 minutes.
10. Remove the cans from the pot and roll up. Turn over to check for leaks. Wrap the cucumbers with a blanket and let cool completely. That's all. The cucumbers will only have to marinate in vinegar. And if you really want to, then after 3 days you can eat them.
Pickled cucumbers without sterilization.
This is another way to roll cucumbers for the winter. The canning technology differs from the previous recipe, but the result will also be excellent - crispy cucumbers with a pleasant sourness.
Ingredients for 1 L can:
- cucumbers
- dill umbrellas - 1 pc.
- horseradish leaves - 1 pc.
- garlic - 3 cloves
- tarragon (tarragon) - 1 sprig
- cherry leaves - 2 pcs.
- bay leaf - 1 pc.
- peppercorns - 8 pcs.
- salt - 1 tablespoon
- sugar - 1 tablespoon
- vinegar 9% - 2 tablespoons
Preparation:
1.Sterilize cans for preservation in any way: at least over steam for 10-15 minutes, at least in the oven (put in a cold oven and heat up to 150 degrees, sterilize for 15-20 minutes).
2. Wash and soak the cucumbers, as I wrote at the beginning of the article. Trim the ends as desired. Wash all the leaves that you add to the preservation.
3. In clean sterilized liter jars, put 2 cherry leaves, on a sprig of tarragon, 3 cloves of garlic (cut in half), 1 bay leaf each, a few peas of black pepper.
If you have 2 or 3 liter cans, then proportionally increase the amount of these flavors.
4.Place the cucumbers tightly into the jars. Cover them on top with a sheet of horseradish and put a sprig of dill with an umbrella in a circle.
5. Boil water and pour boiling water over the cucumbers. To prevent the cans from bursting, place them on top of something metal or place a knife under the can. Fill with water to the very brim. Cover the jar with a sterilized lid and let the cucumbers sit for 30 minutes. During this time, the water will be absorbed into the vegetables, and its level will decrease. Therefore, if necessary, top up boiling water to the brim.
6. When the cucumbers are standing, drain the water into a saucepan. The marinade will be cooked from this water. It is convenient to use a lid with holes for draining.
7.Add salt and sugar to this drained water. On the marinade from 1 liter jar, you need to put 1 level tablespoon of salt (20 g) and the same tablespoon of sugar. If you drain water from two liter cans, then take 2 tablespoons, respectively. salt and sugar, etc.
8. Place the marinade on the stove, bring to a boil and simmer for 2 minutes.
9.Pour the boiling marinade over the cucumbers without adding a little to the brim. And pour 2 tablespoons of vinegar into each quart jar. It will turn out to be a full jar.
10.Cover with a sterile lid and roll up. Turn the can over, make sure the lid is closed tightly and nothing is leaking out. Leave the jars upside down, wrap them with a towel or blanket, and leave to cool completely.
Pickled cucumbers with mustard seeds.
Cucumbers according to this recipe will turn out spicy and crispy. Try this preservation option.
Ingredients for 1 L can:
- cucumbers
- dill umbrellas - 1 pc.
- currant leaves - 4 pcs.
- cherry leaves - 2 pcs.
- hot pepper - 2 rings
- garlic - 3 cloves
- bay leaf - 1 pc.
- black peppercorns - 5-8 pcs.
- mustard seeds - 0.5 tsp
- salt - 2 tsp with a slide
- sugar - 2 tsp with a slide
- vinegar 9% - 50 gr.
How to pickle cucumbers with mustard:
1.Cucumbers, as usual, wash and soak for several hours. Wash greens (leaves, dill) and pour / scald with boiling water. Sterilize jars and lids.
2. At the bottom of a sterile jar (1L), put an umbrella of dill that has previously been in boiling water. Then put 4 currant leaves and 2 cherry leaves. Cut hot peppers into rings and place 2 rings in a jar. Also, in a 1 liter jar, put 1 clove of garlic, cut into several pieces, 1 bay leaf, a few peas of black pepper.
3. Fill the jar with cucumbers to the top. Top with a couple more chopped garlic cloves.
4.Pour boiling water over the cucumbers to the very top of the jar and cover with sterilized lids. Leave it on for 20 minutes.
5. Drain the water from the cucumbers into a saucepan and boil it. Pour boiling water back into the jar with cucumbers, cover again and leave to warm up for 20 minutes.
6.Pour the water from the cans back into the pot and bring it to a boil. Add half a teaspoon of mustard seeds to each jar. Pour 2 tsp into each jar. salt with a slide and 2 tsp. sugar with a slide. And pour in 50 ml of vinegar.
7.Pour boiling water over the cucumbers to the very top and roll up the lids. Turn the jars over and wrap them in something warm, and let cool completely. And in winter, get spicy and fragrant pickled cucumbers.
Crispy cucumbers with aromatic marinade.
Cucumber jars according to this recipe will need to be sterilized. The marinade is cooked with spices, which allows the spices to open better and the cucumbers will be more aromatic.
Ingredients (for 1 liter can):
- cucumbers
- dill sprigs with umbrellas - 2 pcs.
- black currant leaf - 1 pc.
- cherry leaf - 1 pc.
- garlic - 1 clove
- black peppercorns - 2 pcs.
- allspice peas - 3 pcs.
- cloves - 1-2 pcs.
- bay leaf - 1 pc.
- salt -1 tbsp
- sugar - 0.5 tbsp.
- vinegar - 35 ml
Cooking fragrant cucumbers:
1. Take clean jars. Put currants and cherries, a clove of garlic and a dill umbrella on the bottom of a liter jar. Put the pre-soaked cucumbers in a jar, stacking them tighter. Place another dill umbrella on top. Fill all jars this way.
2. Cook the marinade. Pour 1.3 liters of water into two liter cans. Add 2-3 bay leaves to this water, 4-5 pcs. allspice, 5-6 pcs. black pepper, 3-4 pcs. cloves, 1 tablespoon sugar, 2 tbsp. salt. Boil the marinade and cook it for about 2 minutes, the sugar and salt should be completely dissolved. Turn off the heat and pour in 70 ml of vinegar, stir.
3.Pour the hot marinade into jars in cucumbers. Pour a little at first to keep the jar warm and not burst. Remove the bay leaf from the marinade, do not put it in jars.
4. Cover the jars with sterilized lids, but do not roll up. Place the cans in a saucepan lined with a rag on the bottom. Pour boiling water into this pan and put on fire. Wait for the water to boil and then sterilize liter cans for 7-10 minutes, one and a half liter - 10-12 minutes, three-liter - 15-17 minutes. After sterilization, remove the jars from the boiling water and roll up immediately. Turn over and let cool. You do not need to wrap cucumbers according to this recipe, otherwise they will cook and be soft.
Pickle cucumbers according to these recipes and get a delicious preparation. And cook for dessert. Come visit my blog more often and get delicious and proven recipes.
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Pickled cucumbers are, of course, different from lightly salted ones. Because we cook pickled ones for the winter, and lightly salted ones for the next consumption.
I have already given articles. I gave it separately. Now it's time to harvest pickled cucumbers for the winter. Yes, not just pickled, but crispy, plump. This is what we are going to do now.
How to pickle cucumbers. Step-by-step pickled cucumber recipes with various sterilization options
In this article, you will find 3 best and simple recipes, in my opinion, how to prepare pickled cucumbers for the winter. They differ in sterilization methods and ingredients.
Read, watch and procure. I wish you success!
Menu:
Pickled cucumbers in liter jars for the winter
Ingredients:
- Cucumbers
- Stems (petioles) and horseradish leaves
- Garlic
- Hot peppers
- Black currant leaves
- Cherry leaves
- Dill umbrellas
- Salt, sugar
- Vinegar 9%
Preparation:
1. We must have sterilized jars with lids ready. We sterilize as follows: we rinse the jars well with soda or mustard, do not rinse the jars for sterilization with detergents.
2. Put the washed clean cans in a cold oven, set the temperature to 130 ° C and after the oven heats up, keep them there for 5 minutes, turn off the oven, open the door and let the cans cool completely. That's it, the banks are ready. Well, just fill the lids with boiling water, also for 5-10 minutes.
3. Cucumbers should be fresh, young, 8-15 cm long. Of course, you can take another length, but I'm talking about the best option. And those cucumbers that are longer can be canned chopped, not whole.
4. Choose cucumbers with bumps over smooth ones. As I already wrote in the article about lightly salted cucumbers, do not take bitter cucumbers for pickling. They will remain bitter even after salting. Salt does not kill bitterness.
If you buy cucumbers, ask the sellers if their cucumbers are suitable for canning. Not all varieties of beautiful cucumbers can be canned for the winter.
5. Rinse cucumbers well and cut off the ends on both sides. Fill the cucumbers with plain cold water, not boiled. We leave for 1-2 hours, but not longer, so that the cucumbers do not sour.
We will marinate in liter jars. This is convenient because even if someone comes to visit, there will be enough cans of cucumbers and at the same time they are eaten in one sitting.
We lay the spices, prepare our future pickled cucumbers for the marinade
6. Let's get down to spices. Horseradish is an indispensable ingredient, it gives crispness and strength to cucumbers. If the horseradish leaves are very large, tear or cut into smaller ones and put them first in clean, sterilized liter jars. Do not try to shove the entire sheet into the jar, half or even a quarter of the sheet is enough.
7. In each jar put one leaf of currant, two leaves of a cherry, 1 clove of garlic, cut in half and a piece of horseradish stalk. Later we will add an umbrella of dill to each jar.
There should not be too many spices. Enough, 10% of the jar capacity.
9. On top of the cucumbers, we put the second part of the same spices, currant leaf, horseradish stalk, clove, halved garlic.
10. If there is room left in the jars, put a small cucumber on top and add chopped cucumbers so that the jar is full to the top. Cut the hot pepper and put a couple of small pieces in each jar together with the seeds.
Who does not like spicy, although pickled cucumbers will not turn out very spicy, you can not do this. Do not put hot peppers.
11. On top, put one or two dill umbrellas in the jar. That's it, our jars are fully assembled and ready for marinade.
Cooking the marinade
12. For every liter of water, we take 2 tablespoons of salt and one tablespoon of sugar. We put a few bay leaves, a few peas of black allspice, you can also add mustard seeds. Well, if there is, then add a mixture for pickling cucumbers. All this is there.
13. Put the pan on fire, bring to a boil. Let it boil for 3-4 minutes and the marinade is ready.
14. But before pouring the marinade, we still need to sterilize the cucumbers and spices. To do this, little by little, pour a little ordinary boiling water into each jar and pour the same amount into other jars, then return to the first one and add a little more.
15. And so top up the reception in 3-4., So that your banks do not burst. Pour right up to the neck so that all the greens are flooded with water. Cover the jars with lids. Leave it to stand for 4-5 minutes.
16. Then we drain the water and repeat the procedure. Fill with boiling water, cover with lids and now leave for 5-7 minutes. The cucumbers should warm up well.
17. To drain water from cans, the contents of which must remain inside, special polyethylene lids with holes are sold. It is very comfortable. Be careful. Do not burn yourself!
If this is not done, then such jars will not be stored for a long time, they will swell.
We start pickling cucumbers
18. Bring the marinade to a boil and immediately, practically boiling, pour into the jars. Our cans are hot, so you can fill in the marinade without being afraid.
19. At the same time, fill the lids with which we will close the jars with boiling water.
20. You will notice that we have not added vinegar yet. I think it is wrong to add vinegar to the marinade. It will evaporate strongly when boiled. Therefore, we will add it directly to the jars. Add 30-35 ml to each jar. 9% vinegar. This is about 2 tbsp.
21. After adding vinegar, add marinade to the very top of the jars. When pouring, we try to get bay leaves, allspice peas and other spices from the marinade into each jar.
Attention! Use rock salt when salting. Do not take extra salt and especially iodized salt. Cucumbers can be soft.
22. Close the cans with sterilized lids and roll them up. We turn over each jar with the lid down. Check if it is leaking.
23. Well, that's all. Our pickled cucumbers, delicious, crunchy, are ready for the winter. We leave the jars to cool with the lids up, without closing anything, otherwise the cucumbers will steam up.
Then we put the cucumbers for storage, again with the lids up.
You can try them after a couple of weeks, but it's best to leave them for the winter and start opening them after a couple of months.
Bon Appetit!
Pickled cucumber recipe with original sterilization
Ingredients:
For a 1 liter can:
- Cucumbers
- Horseradish stems (petioles) - 1-2 pcs.
- Black currant leaf - 1-3 leaves
- Cherry leaf - 2-3 leaves
- Dill umbrella - 1 pc.
- Garlic - 1-2 cloves
- Allspice - 2-3 peas
- Black pepper - 2-3 black peppercorns
- Salt - 2 tsp
- Sugar - 3 tsp
- Vinegar 9% - 50 ml.
Preparation:
1. Wash cucumbers well and fill with cold water for 1-2 hours.
We will marinate in liter jars.
2. Cut the horseradish stalks into pieces to fit in the jar. We do not always take horseradish leaves, sometimes only one stem. They are the most important ones, on which the crunch of cucumbers and density depend.
3. Put in each jar 2-3 chopped pieces of horseradish stalk, 2-3 leaves of currant and cherry, 1-2 cloves of garlic, I usually cut them in half. On an umbrella of dill. 2-3 peas of allspice and 2-3 peas of black peppercorns.
4. For cucumbers, cut off the ends on both sides and put them in jars.
5. Usually it is not possible to fill the jars completely with whole cucumbers. Therefore, we add the sliced ones to the jar.
6. Pour boiling water over the can lids and leave for 5-7 minutes to sterilize.
7. To sterilize cucumber jars, we need a large saucepan. At the bottom of the pan, put some thick rag or put a plate so that the cans do not touch the bottom.
8. Install the cans in the pot. We put 2 teaspoons of salt in each jar, I remind you again, take coarse rock salt. Do not use "Extra" or iodized salt.
9. Fall asleep in 3 teaspoons of sugar and pour in 50 ml. 9% vinegar.
We start to sterilize
10. Cover the jars with prepared lids and very carefully start pouring hot water into the pan. Poured a little on one side, pour on the other, on the third, etc., so that our banks do not burst. Do not pour water directly onto the jars. Try to pour along the sides of the pot.
11. Pour water approximately on the shoulders of the banks. We put the pan on fire and sterilize the jars after boiling for 20 minutes.
12. Sterilized jars, immediately after we take them out of the pan, pour boiling water under the very top.
13. Roll up the jars with lids, turn them over, no need to wrap the jars and let them stand for 30 minutes.
14. That's all. Our pickled cucumbers are ready.
We store everything canned in a cool room, but such cucumbers will survive at room temperature, of course, not near the battery.
Bon Appetit!
It's already the middle of summer and cucumbers are growing in full in many gardens. They have already had time to eat, so it's time to clean them up for the winter. Indeed, in the cold season it is very tasty to add them to, and winter. So it's time to take care of the presence of salted jars on the shelves in the cellar.
Today I will pay attention to the marinades. After all, we want to get moderately sweet and moderately pickled cucumbers, without a strong and obtrusive vinegar smell and with a pleasant crunch on the teeth.
And the correct composition of the brine is responsible for this. I will give all the recipes for 1 liter of water. If you close the three-liter bottles, then multiply all the ingredients by 3, if you have two-liter cans, then respectively by 2. I think that this is not difficult.
Let's briefly describe the cooking process so that you just have to choose the recipe for the marinade itself for pouring.
So, fresh, non-prickly cucumbers need to be washed and dried. If they were collected yesterday and have already lost some moisture, then they need to be soaked in clean water 2 or 3.
We always cut off the ends a little. If the fruits are prickly, then after soaking, gently wipe them with a clean sponge, then the fruits will become smooth.
The following spices are usually taken (I will immediately indicate their amount per 1 liter jar):
- 2 allspice peas,
- 5 black peppercorns,
- dried cloves - 2 pcs,
- a slice of capsicum,
- cherry leaves - 5 pcs,
- currant leaves - 5 pcs,
- 1 garlic clove
- 5 slices of horseradish root,
- a couple of horseradish leaves,
- 2-3 umbrellas of dill,
- 3 bay leaves.
Of course, not all of this list immediately fits into the banks.
For example, we often put umbrellas of dill, peppercorns and horseradish. We rarely add garlic. Because I find it softens the fruit and makes them less crunchy.
The main highlight is the marinade.
So, the most popular pickle recipe is the one that contains vinegar. It preserves the workpieces well and they resist souring longer.
Ingredients:
- 1 tsp no top 70% vinegar,
- 20 g salt
- 14 g sugar.
1. So, let's start with the fact that we have already placed the spices and cucumbers in the jars.
2. Put the required amount of water to boil and fill the jar with the ingredients with it. This is done in order to keep the green fresh color of the cucumbers and warm them up a little.
3. After 5-10 minutes, pour this liquid into a container and add granulated sugar, a spoonful of salt and a spoonful of vinegar. As soon as we saw that the brine is boiling, then without wasting time, we immediately fill the jars to the very neck. Watch out, it's very hot right now!
4. Take a wide saucepan, cover the bottom with a towel and expose the jars. Pour warm water into the pan up to the hangers of the container. Attention! We do not use cold water, otherwise our cans may crack from temperature changes.
5. And sterilize for 5-6 minutes. Then we immediately roll up the lids and turn all the containers upside down. So we check if the tightness is broken and if air gets inside the workpiece.
6. We send cucumbers "under a fur coat" for 12 hours.
Option of brine with aspirin for 1 liter jar
Aspirin is also an acid, like citric and acetic acid, it can extend the shelf life of canned food. But to enhance the effect, add a little lemon to it.
Attention! Before cooking, make sure that no one in your household is allergic to acetylsalicylic acid.
Ingredients for 1 liter of water:
- 1 aspirin tablet
- 1 tsp without a hill of citric acid,
- 1 tbsp salt,
- 1 tsp Sahara.
1. Fill the filled jar with boiling water, cover with a lid and a towel. Leave the vegetables to warm up for 15 minutes.
2. Drain the boiling water from the jar. And inside we put aspirin and a spoonful of citric acid.
3. Put water on the stove to boil, in which we stir sugar and salt.
4. Bring to a boil and fill the jars. We immediately tighten the lids and put them upside down under the towel to cool naturally.
Recipe with lemon (no vinegar) and no sterilization
Another popular recipe that does not require sterilization of the contents. But it necessarily requires processing with steam and high temperatures of cans.
Brine for 1 liter of water:
- salt - 2 tablespoons without a slide,
- granulated sugar - 2 tablespoons with a slide,
- citric acid - 1 incomplete teaspoon.
1. This stage is standard everywhere: we boil cucumbers with boiling water, cover them with a lid and leave for 15 minutes. Then we pour the liquid into a saucepan.
2. And now, on the basis of this drained water, we prepare a marinade. Stir sugar and salt in it.
3. Bring the brine to a boil.
4. Before pouring the filling into each jar, pour citric acid. And only then pour boiling water. We do not waste time and immediately roll up the cans.
There is another option to use lemon - add it to the boiling brine not immediately, but after turning off the heat.
Method of making a sugar-free marinade for lightly salted cucumbers
We usually do not put horseradish leaves in lightly salted cucumbers, it does not have time to completely give up its aroma.
We also removed sugar in the recipe for this marinade. It is completely useless here, because we only need to soak the pulp a little with salted brine.
1. Wash the cucumbers and cut them lengthwise into four parts.
2. We put them in a deep enamel container and mix with dill and garlic. You can add allspice for piquancy.
3. And prepare the brine:
- 1 tbsp salt,
- 1 liter of water.
4. Heat the saline solution to a boiling state, and pour the vegetables.
5. Cover and remove the cucumbers to infuse for 6-8 hours.
Sweet pickle for pickling cucumbers
And we have lovers of everything that is sweeter. For these incorrigible sweet tooth, I have prepared a sweeter pickle recipe than you are used to.
Ingredients for 1 liter of water:
- Sugar - 150 g
- Salt - 40 g
- 1 tsp lemons.
1. All preparatory steps are similar to the previous ones. Filled cans are also filled with boiling water.
2. We heat the container and vegetables for 10 minutes, then pour the liquid into the pan and turn on the fire.
3. Pour sugar, salt and lemon into the jars themselves.
4. As soon as the water boils, remove it from the heat and fill the jars. Here you cannot hesitate, otherwise the required temperature height will drop and proper sterilization of cans and vegetables with steam and boiling water will not occur.
Canning brine with 9% vinegar
I have acquaintance housewives who do not use vinegar essence in preparations. Therefore, I am giving the ratio of ingredients with 9 percent vinegar.
For 1 liter of water:
- salt - 1 tablespoon,
- granulated sugar - 1 tablespoon,
- vinegar 9% - 30 g.
1. Pour cucumbers with boiling water for five minutes.
2. Then drain the brine and set it to heat up again.
3. Stir a spoonful of salt and sugar in it, and pour a spoonful of vinegar into the jars themselves.
4. We are waiting for the marinade to boil and pour cucumbers with it.
5. Roll up the lid, turn it over and under the fur coat.
I consider the selection complete, this is the ratio of the necessary seasonings for the brine, which will make the taste balanced and the texture of the vegetables crispy.
Enjoy your cooking!
Salting cucumbers for the winter is not as difficult as it is rather troublesome. We need to prepare well. Buy or harvest a good harvest of the cucumbers themselves, prepare 3 liter jars, green tea, spices. And all this should be in fairly large quantities, because you shouldn't bother with one, two, three liter cans.
As a result, we need to choose such a recipe in order to get delicious, crispy, pickled cucumbers at the end. Means what? We must approach this issue responsibly, and always in a good mood.
In this article, you will learn several secrets that have been used for a long time, they have already been tested. Also, several good recipes for pickling cucumbers for the winter will be given.
How correctly salting of cucumbers for the winter occurs with the result - delicious, crispy, pickled cucumbers
Almost everyone loves crispy cucumbers and thinks that it is difficult to achieve this result. In fact, everything is even very easy. There are several secrets that will lead you to the desired result. Of course, there are an incredible amount of recipes for pickling cucumbers and this is good, because you can choose the recipe that you like the most. And I have already set out. But, after all, there is never a lot of good, and therefore, we will not paint the theory, we will proceed to the practical part.
There are several general rules or, so to speak, secrets that you need to know when harvesting cucumbers (and not only them, it will suit any pickles ...) If you adhere to these rules, then your work will not be wasted and you will get wonderful tasty pickles.
So, the classic of the genre is the correct preparation of the product, ingredients and containers.
Pickling cucumbers for the winter - how to choose the right cucumbers
The basis of success is fresh cucumbers. They should be firm with a thick skin, a small size of 15 centimeters, to fit well in the jar and with pimples. It would be ideal, of course, if the cucumbers were homemade, but purchased ones are also suitable.
Water for pickling cucumbers - for crispy cucumbers
Pickling cucumbers involves the use of pure water. The final result will depend on this. It is not advised to use tap water for the brine. Better bottled. But if there is no other way out, then you can simply boil the water and use it.
Important! - be sure to soak the cucumbers on the floor in cold water for firmness and firmness.
What spices and spices should you add to make the cucumbers delicious?
This of course depends on your preference. You can add allspice, mustard, horseradish leaves, garlic, bay leaves, etc. All classic spices and spices will do.
Experiments with spices are possible. but be careful, things may not go the way you want them to. It is better to make basic blanks according to proven recipes, but one or two cans can be given to search for a new taste. But do not forget to sign these banks, let's say - "Surprise!".
In what dishes to salt cucumbers for the winter? Preference - in 3 liter jars
In urban environments, we often use banks. It is very convenient and practical to use 3 liter cans. Be sure to sterilize the cans and lids - boil for 10-15 minutes. Dry.
How to properly prepare the pickle so that the cucumbers turn out to be crispy? The classic recipe for pickling cucumbers for the winter
The proportions of brine for pickling cucumbers - for 1 liter of water:
- take 2-2.5 tbsp. salt.
This is the best option.
So now the order of actions:
Cucumbers and all the spices that you add should be thoroughly rinsed, jars and lids sterilized. We lay out cucumbers and spices. Try not to clog the jar too much. Pour all this with boiled solution. Then it remains only to "roll up" the cans, turn them over with the lids down and wrap them up with a blanket. So the banks will lie until the morning and you can already send them to your cellar. And in winter, you will enjoy the wonderful taste of cucumbers and pride in the fact that they turned out to be so crunchy.
Cold and hot cucumber pickling recipes for the winter - always crispy and tasty
These two methods are both good in their own way. First, this is done very quickly, but during storage it is assumed that jars of cucumbers will be stored in a cool place, cellar, basement.
The second, hot salting method. accordingly, according to the duration of preparation and according to the actions, it is freezing, but on the other hand, such cucumbers can be stored at room temperature and for quite a long time.
So, let's start with the first option, which is simpler.
Cold pickling of crispy cucumbers for the winter in a three-liter jar
We will prepare everything according to the tips written above.
Ingredients for a 3 liter jar:
- Fresh cucumbers - 15 -20 pcs. depending on the size.
- Garlic 2-3 heads.
- Currant leaves, cherries, oak leaves - if possible, everything, but if not, at least one species is required, 5 - 6 pcs.
- Dill umbrellas - 4 - 5 pcs.
- Horseradish - leaves or root.
- Lavrukha - one leaf.
- Peppercorns, black - 5 - 6 pcs.
- Salt 2.5 tablespoons.
Preparation:
As you might guess, first we put a little bit of everything from greens, on the bottom of a three-liter jar. Garlic can be cut in half, peppercorns, throw in half for now - 2 - 3 pieces.
We put the "shells" (that is, cucumbers ...) in the jar. First, which is larger, then smaller.
Dissolve salt, 2.5 tablespoons in water, about a 3-liter jar will need one and a half liters of water, add a little.
Pour the saline solution into a jar of cucumbers, pour it almost "all the way", the centimeter can be left.
We throw in the remaining pepper, cover it with a sheet of horseradish on top, thereby preventing the formation of mold, add water to the very edges.
We put the jar (s) on a plate, cover it with a loose lid and leave it in this state for three days.
Then add salt solution to the jars, as it will pour out a little during fermentation.
We finally cover with a nylon lid and take it to a cool place.
Everything! Such salting of cucumbers for the winter will not leave you without a delicious snack.
How to pickle cucumbers for the winter in a hot way - a recipe with vodka (video)
A very interesting way of salting. I tried to do it myself - I advise you to try it too, it's worth the time.
I hope you enjoy these recipes for pickling cucumbers for the winter, and you will delight your family with such crispy and delicious cucumbers.
Good luck and all the best!
Step-by-step recipes for cooking pickled, pickled, pickled cucumbers for the winter in 3 liter jars
2018-07-13 Marina DankoGrade
recipe
Time
(min)
Servings
(people)
In 100 grams of ready-made dish
0 gr.
0 gr.
Carbohydrates
5 gr.20 kcal.
Option 1: Pickles for the winter (for a 3 liter jar) - a classic recipe
Oak leaves are not as popular in pickles as, say, currant greens or cherry leaves. Nevertheless, they come in handy in the marinade and perfectly strengthen the skin of the cucumbers.
Ingredients:
- six fresh oak leaves, the same number of currant and cherry leaves;
- four dill umbrellas;
- four leaves of horseradish;
- two dozen cucumbers;
- garlic;
- peppercorns;
- salt - three tablespoons;
- lavrushka - a pair of leaves.
Step-by-step recipe for harvesting cucumbers for the winter in 3 liter jars
For dill, this is not needed, but be sure to wash the spicy leaves, dust can settle on them, which is completely useless to get into the jars. Disassemble the garlic into slices, peel them, then cut each lengthwise. First put peppercorns and two leaves of horseradish on the bottom of cleanly washed and dried jars, add garlic, dill umbrellas and spicy leaves.
Before canning, cucumbers are washed and kept in cool water for up to three hours. It is not necessary to dry them very much, just blot with a towel or rag. Vertically, in dense rows, fill the jar with cucumbers, fill the empty space left up to the neck, laying the cucumbers in a horizontal position.
In a clean half-liter jar, dissolve the salt in water, pour the brine into the jar to the cucumbers. Then, almost to the top, fill it with plain clean water. Place the two remaining horseradish leaves on top and fill with water so that they are completely covered. The container prepared in this way is placed on plates or bowls so that the water flowing out during fermentation remains in them. After three days, add some salt water, close the cans tightly and transfer to a cool place, always dark.
Option 2: Pickled crispy cucumbers for the winter (for a 3 liter jar) - a quick recipe
The composition of the marinade does not mean that the recipe can be looked down on. All the typical ingredients are there, there are vinegar and spicy ingredients, which means that cucumbers can be easily attributed to classic appetizers.
Ingredients:
- two dozen small cucumbers;
- three small umbrellas of dill;
- half a medium-sized head of garlic;
- three leaves of currant;
- small horseradish leaf;
- peppercorns;
- two tablespoons of sugar and rock salt;
- three laurel leaves;
- one hundred milliliters of food vinegar.
How to quickly cook cucumbers for the winter in a 3 liter jar
After examining, rinse the cucumbers thoroughly, removing soft or spoiled specimens. Leave the cucumbers selected for conservation in a basin, pouring them with clean water for three hours. If you picked the cucumbers with your own hands and are sure that they got from the garden to the table in no more than five hours, soaking can be halved.
We thoroughly rinse the glass containers; for this it is customary to use a baking soda solution. Remember to rinse the jars thoroughly afterwards. At the bottom we put dill, garlic, peeled and cut into pieces, horseradish and currant leaves, pepper and lavrushka. Filling the jar with cucumbers is most dense if the first layer is located vertically and as tightly as possible. Lay the subsequent layers, in which cucumbers of different sizes can be used, at your discretion.
Fill the cucumbers with boiling water and cover for a quarter of an hour with boiled lids, let stand for no longer than a quarter of an hour. We drain the water and boil again, this time pour cucumbers with it for ten minutes. We return it to heat again, and put salt and sugar in jars, pour vinegar. After the third pouring with boiling water, we seal the jars, turn them over, and keep them under a thick blanket for a day.
Option 3: Spicy cucumbers for the winter in 3 liter jars
Tarragon in the marinade is an unusual guest, the aroma from it is not so strong, and it will be felt more in the brine than in the cucumbers. Be moderate using pepper and horseradish, especially for male chefs. You should not try to make cucumbers so vigorous that they turn out to be stronger than the liquids that you are going to eat with them.
Ingredients:
- a pair of dill umbrellas;
- two leaves of cherry and currant;
- a sprig of tarragon;
- small hot pepper;
- five cloves of garlic;
- a large sheet of horseradish;
- three tablespoons of coarse salt;
- one and a half kilograms of cucumbers;
- horseradish root (fresh).
How to cook
Even if you got the cucumbers directly from the garden, after rinsing, soak them for several hours by flooding them with water. As a rule, it is enough to soak the cucumbers in the basin for three hours. Then rinse them again, cut off the tips, the herbs selected for canning, together with the leaves, rinse. Peel the garlic, cut each clove into three parts.
Dissolve three tablespoons of salt in hot water, about two hundred milliliters in volume, gently drain off the sediment and let cool completely. At the bottom of the jar, lower the currant and cherry leaves, cut off about a five-centimeter piece from the horseradish root. Add an umbrella of dill and lay the first layer of cucumbers tightly.
Place garlic and some fresh hot pepper on top of the first layer, tightly place the cucumbers under the very top of the jar. We finish with tarragon and another umbrella of dill, fill the jar with clean cold water by about two-thirds. Next, pour in the saline solution and, not reaching a centimeter to the edge of the neck, add clean water again.
It is convenient to put jars of cucumbers in several pieces in a large basin, leave them in this position in a dark and relatively cool place for three days. During fermentation, part of the brine will flow out of the cans, let it better stay in the basin.
At the end of three days, the cucumbers turn sour, the brine becomes slightly cloudy. Drain the liquid from all the jars into a common saucepan, boil for about two minutes. Without letting the brine cool down, pour it back into the jars along the cut of the neck. Covering with lids, soak in a cool place for about two weeks, after which the cucumbers are considered ready.
Option 4: Sour cucumbers for the winter in a 3 liter jar (with vinegar)
The marinade will come out pretty sour so make sure the vinegar solution does not exceed nine percent strength. The mass of cucumbers is indicated roughly, often it takes up to two kilograms of vegetables per jar.
Ingredients:
- a spoonful of peeled garlic cloves;
- large dill umbrella;
- three tablespoons of sugar;
- two tablespoons of salt;
- half a glass of table vinegar;
- a couple of bay leaves;
- 1500 grams of cucumbers.
- black and allspice pepper - three peas each.
Step by step recipe
Soaking cucumbers in cold water before laying is not only desirable, but almost mandatory. First, rinse the fruits, put them in a basin and fill them with water so that they float freely in it. Wash the jars and do not dry them, it is most convenient to lay cucumbers in bottles of at least three-liter volume.
Put the peeled, coarsely chopped garlic, pepper, lavrushka and dill in jars. Remove the cucumbers from the water and cut off the tips, fill the bottles tightly with vegetables. It is better to use bottled water in the brine, or at least passed through a filter. Pour sugar and salt into it, boil and pour vinegar.
After stirring the brine, use a large ladle to pour the water over the cucumbers. Cover them with lids boiled ahead of time and send them for sterilization. For this, a wide, high-sided saucepan, about a 30-liter volume, is best suited. At the bottom of it, put any plastic or wooden lattice, you can do with a terry towel folded in several layers.
Place a jar on the bottom of the pan, pour water over the shoulders. Make the heating moderate at first, and as it warms up, you can increase it. As the water boils in the pan, lower the temperature a little, keep the jars of cucumbers in it for up to twenty minutes, then carefully remove the bottles and roll them up.
Canned vegetables in three-liter cans are kept upright before cooling, upside down. Be sure to wrap them up in a warm blanket or old winter jacket.
Option 5: Cucumbers for the winter in a 3 liter jar with citric acid
The amount of salt can be increased slightly if you like saltier snacks. For greater sharpness, do not change the amount of garlic, but you can add a little more horseradish and pepper.
Ingredients:
- up to two kilograms of medium-sized cucumbers;
- small head of garlic;
- medium-sized horseradish root;
- an incomplete spoonful of mustard seeds;
- dill umbrellas - three pieces;
- one and a half tablespoons of citric acid;
- half a small hot pepper;
For the marinade:
- salt - two tablespoons and twice as much refined sugar;
- water - one and a half liters;
- a dozen peppercorns;
- lavrushka - three large leaves.
How to cook
Prepare the glass container by thoroughly washing it with a saturated soda solution. Rinse and dry the jars, making sure no dirt or soda remains. Sterilize the lids separately in boiling water for ten minutes.
Cucumbers for canning in a three-liter jar can be almost any, large ones can be cut, but it is better if the fruits are still the same size. In prepared jars, cut the peeled garlic into large pieces, chop the horseradish root and hot pepper in circles about a centimeter.
Washed and soaked cucumbers, rinse again. When cutting off the tips, fill the jars with fruit as tightly as possible. Boil water in an enamel saucepan, dissolve all the sugar, along with salt, boil lavrushka and pepper in brine for five minutes.
Boil enough water, pour cucumbers with it for ten minutes. Drain all the liquid from the cans directly into the sink, refill them with boiling water, this time soak for five minutes. Pour water in the same way, add lemon and mustard seeds to the cucumbers.
Do not let the marinade cool or bring it to a boil again. Pour cucumbers with boiling liquid, immediately roll up the lids. In an inverted position, soak the jars for at least a day under a warm blanket, during this time the cucumbers should cool completely.